Chocolate Lemon Cake

1 devils food cake - prepared as directed, using 2 - 9" round cake pans for baking

Cool cakes and cut each one in half to make 4 layers

2 pints whipping cream - whip with powdered sugar and lemon flavoring to taste

Chocolate Frosting:
2 cubes butter
6 c. powdered sugar
1/2 c. cocoa
2 tsp. vanilla
2 - 4 Tbs. milk

Layer the cake with the whipped cream, then frost the entire cake with the chocolate frosting.

Coconut Cupcakes

Cake:
1 pkg. Coconut cake mix or White Cake
2 sm. pkg. coconut pudding mix
4 eggs
1/2 c. vegetable oil
1/2 c. water
1 cup sour cream or plain yogurt
1-2 tsp. coconut extract/flavoring

Beat on high until mixed & whipped looking. Pour into cupcake tins 2/3 full, bake on 350 for 15-18 minutes.

Frosting:
2 cubes butter
1 bag powdered sugar
2 tsp. coconut extract/flavoring
1/2 c. milk - add a little at a time until right consistency

Caramel Pecan Cake

1 Box of butter pecan cake mix. Mix and bake according to directions on box.
Bake in 2 cake pans. Let cool.

In Saucepan, melt 20 caramels(unwrapped) and add 1/2 c. heavy cream

Poke holes in cooled cake and pour cooled melted sauce into holes and over cake. Cool for one hour.

Frosting
1pkg. softened cream cheese
1/2 c. softened butter
1lb. confectioner sugar
1 t. vanilla
3/4 tsp. butter flavoring
Mix all together.
Frost top of bottom layer over caramel
Put top layer on and frost all over.
Sprinkle 3/4 cup of finely chopped pecans all over cake. (Sides, too)

Banana Raspberry Pie (Dixie Ferguson)

Bottom Layer:

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla extract

1/2 tsp almond extract

2 cups whipping cream (cool whip)

Middle:

Sliced banana

Top:

1 package frozen raspberries

1 pint heavy whipping cream (whipped)

1/2 cup powdered sugar

1 tsp vanilla