Ingredients

2 (10-3/4 oz) loaves angel food cake

5 C sliced fresh strawberries, divided

1/4 C plus 2 Tbl strawberry schnapps or other strawberry - flavored liqueur, divided

Custard (recipe follows)

1/2 C strawberry preserves

2 C whipping cream

1/4 C sifted powdered sugar

2 tsp strawberry schnapps or other strawberry - flavored liqueur

Strawberry fans

1 Tbl slivered almonds, toasted

Cut angel food cakes into cubes (about 8 cups).�Set aside. Arrange enough strawberry slices, cut side down, to line the lower edge of a 14 cup trifle bowl. Arrange half of cake cubes in bowl. Sprinkle with 2 Tbl schnapps.�Combine remaining strawberry slices and 2 Tbl schnapps; let stand 30 minutes.�Drain strawberries, reserving 2 Tbl liquid.�Top cake with half of strawberries.�Spoon 2 cups chilled custard over strawberries.�Top with remaining cake cubes; sprinkle with remaining 2 Tbl schnapps.� Spoon remaining strawberries over cake cubes.� Combine preserves and reserved strawberry liquid, stirring well;�spread over layer of strawberries.� Spoon remaining custard over preserves. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.� Add 2 tsp schnapps, and beat well; Spread sweetened whipped cream over trifle. Garnish with strawberry fans and toasted almonds. Serve immediately.�Yield: 14 servings.

Custard�

1-3/4 C milk, divided��������

1/4 C plus 2 tsp cornstarch

2 C half-and-half��������������

4 egg yolks

3/4 C sugar�����������������������

2 tsp pure vanilla extract

Combine 1/2 cup milk and cornstarch in a large saucepan, stir well. Add remaining 1-1/4 cups milk and half-and-half. Cook over medium heat until mixture is thickened, stirring constantly.�Set aside. Beat egg yolks and sugar at medium speed of an electric mixer until thickened.�Gradually stir about one-fourth of hot mixture into egg mixture to temper the eggs; add to remaining hot mixture, stirring constantly.�Cook over low heat, stirring constantly, 1 to 2 minutes or until mixture thickens.�Remove from heat; stir in pure vanilla.�Let custard cool to room temperature.�Cover and chill thoroughly.� Yield: 4 cups.

Ingredients

2 C flour�������������������������������

4 eggs

2 tsp baking powder�������������������

2 C grated carrots

1-1/2 tsp soda����������������������������

1/2 C chopped pecans

2 tsp cinnamon��������������������������

1 (8-3/4 oz. can) crushed pineapple, drained

2 C sugar����������������������������������

1-1/2 C oil

Sift flour, baking powder, soda and cinnamon.� Add sugar, oil and eggs; mix well. Add carrots, pineapple and pecans. Turn into 9 X 13 inch greased pan. Bake at 350 degrees for 40 minutes or until done.

Frosting

1/2 C butter�����������������������������

1 tsp pure vanilla

8 oz cream cheese����������������������

1 box powdered sugar

Cream together and frost cake.

Ingredients

1 C sour cream

1/4 C milk

1 C butter, softened

2 C sugar

4 eggs

2-3/4 C all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1 tsp rum extract

pecan halves

powdered sugar

Combine sour cream and milk; set mixture aside. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread caramel frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.

Ingredients

1-1/2 C chopped pecans

1-1/2 C flaked coconut

1 box German chocolate cake mix

1 stick margarine, softened

8 oz cream cheese

1 box powdered sugar Grease a 9 x 13 pan.�Sprinkle pecans and coconut in bottom of pan.�Mix cake mix according to package directions.� Pour over pecans & coconut.�Beat cream cheese & softened margarine.�Add powdered sugar.� Drizzle over raw cake dough.�Bake at 325 degrees for 40 to 45 minutes.

Ingredients

2 C sugar

2 C plain flour

2 tsp soda

1 can crushed pineapple (large can)

1 C chopped pecans

2 eggs

Combine all ingredients and mix thoroughly. Pour into a 9 X 13 pan that has been greased and floured. Bake at 300 degrees for 30 minutes or until it tests done with a toothpick. Allow cake to cool completely and ice with icing below.

Icing

1 stick margarine, softened

1 (8 oz) package Philadelphia cream cheese, softened

1 (1-lb) box confectioners sugar

1 C broken pecans

Cream margarine and cream cheese and add confectioners sugar and mix well. Spread on cooled cake and cover with broken pecans.

Ingredients

1 box butter pecan cake mix

1 can butter pecan frosting

1/2 C pecans

4 eggs�

3/4 C oil

1 C water

3 Tbl powdered sugar

additional 1/4 C pecans

Beat eggs, oil, water and dry cake mix together.� Fold in frosting and chopped pecans.� Spray tube pan with Pam and sprinkle 3 Tbl of powdered sugar and 1/4 C chopped pecans.� Pour batter into tube pan and bake at 350 degrees for 40 minutes.� DO NOT OVERBAKE.� You may substitute coconut pecan frosting for the butter pecan frosting if desired.� Delicious and easy to make.

Ingredients

5 Tbl melted margarine

1 box coconut pecan frosting (dry mix only)

1 C dry oatmeal

2 large mashed bananas

4 eggs

1 8 oz carton sour cream

1 box yellow cake mix

Grease and flour tube or bundt cake pan.� Melt margarine. Stir in frosting mix and oatmeal, set aside.�Beat bananas, sour cream and eggs.� Stir in dry cake mix & beat for 2 minutes. Put 2 cups of this batter into a baking dish.�Sprinkle 1 cup of crunch mix over batter. Repeat layers. End with crunch on top.�Bake at 350 degrees for approximately 1 hour.

Ingredients

4 eggs

4 Tbl cocoa

2 sticks butter

1-1/2 C flour

2 C sugar

1 tsp baking powder

2 C pecans

2 tsp vanilla

chopped pecans

Mix all ingredients well. Bake in a greased and floured 9 x 13 pan for 30 to 35 minutes, at 350 degrees. As soon as the cake comes out of the oven cover with miniature marshmallows, then cover with the following frosting.

Heavenly Hash Cake Frosting

4 Tbl cocoa

1 box powdered sugar

4 Tbl butter

7 or 8 Tbl cream or milk

Mix all together in saucepan until butter has melted. Spread immediately on cake right from the oven.

Ingredients

1 german chocolate cake mix

4 eggs

1/2 C Crisco

1/2 C vinegar

1 C water

Mix all ingredients together and pour into 3 round cake pans. Bake at 350 degrees for 30 minutes.

Filling:

1 C milk

1/2 C sugar

1 (14 oz) bag coconut

23 large marshmallows

Mix everything but coconut. Cook mixture, stirring, til well blended and marshmallows are melted. Remove from heat and add coconut. Spread between the cooled layers.

Icing:

2 C sugar

3 Tbl white Karo syrup

1/2 C milk

3 Tbl cocoa

1 stick butter or margarine

Mix all and boil 3 minutes. Remove from heat and beat til cool. Spread over top and sides of cake.

Ingredients

1/2 C Butter, softened

1-1/3 C Sugar

1 C Instant malted milk powder

3/4 C firmly packed unsweetened cocoa powder

4 eggs

2 C flour

3 tsp Baking powder

1/2 tsp salt

1-3/4 C half and half

Chocolate Malted Frosting (see below)

Preheat oven to 375 degrees In a large bowl, combine together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed. Add eggs, beating well. Sift together dry ingredients, and add to chocolate mixture alternately with half and half. Spread evenly in a well greased 9 x 13 pan, and bake 35-40 minutes or until done. Let cool in pan completely.

Chocolate Malted Frosting

1/2 C half and half

1/2 C instant malted milk powder

1 stick (4 oz) butter, softened

1/2 C firmly packed unsweetened cocoa

2-1/2 C powdered sugar

In a medium bowl, combine the half and half and malted milk powder. Stir to combine, and let stand 15 minutes to dissolve the powder. In a medium bowl, beat together the butter and cocoa. Add malted milk mixture and beat well. Add powdered sugar and beat on high. Frost cake.

Ingredients

1 C butter or margarine, softened

1-1/2 C brown sugar; firmly packed

1-1/2 C sugar

5 large eggs

1-1/2 C applesauce

2 tsp baking soda

3 C all-purpose flour; divided

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground allspice

1-1/2 C raisins

1 C pecans, chopped

Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine applesauce and baking soda; set aside. Combine 2-3/4 cups flour and spices; add to butter mixture alternately with applesauce mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Combine remaining 1/4 flour, raisins, and pecans; fold into batter. Pour batter into a greased and floured 12-cup bundt pan. Bake at 325 degrees for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on a wire rack. Yield (10-inch) cake.

Ingredients

In a large bowl, sift together:

3 C flour

2 C sugar

2 C diced ripe bananas

One 8 oz can crushed pineapple, drained, (but save the juice)

1-1/2 tsp vanilla

1-1/2 C wesson oil

1 tsp soda

1 tsp cinnamon

3 large eggs, well beaten

1/2 C chopped pecans

Stir to blend, but do not beat. Cook in bundt pan at 350 degrees for one hour and five minutes. Serving Suggestions Glaze: juice from pineapple, 1 cup powdered sugar, beat together. Drizzle over cake.