Almond Flavored White Cake

Cake:
1 cup butter
1 cup water
2 cups sugar
2 cups flour
1 tsp. soda
1 tsp. salt
½ cup sour cream
2 eggs
1 ½ tsp. almond extract

Frosting:
½ cup butter
¼ cup milk
½ tsp. almond extract
4 ½ cup powdered sugar
Food coloring (optional)

Cake: In a sauce pan, bring to a boil the butter and water. Add other ingredients and mix well. Bake at 375° for 18 minutes. Frosting: Bring butter & milk to a boil. Whisk in powdered sugar and almond extract. Leave on warm stove and stir continually until all sugar dissolves. Frost while still cake is warm and frosting is hot. Optional - Serve with fresh sliced peaches...YUM!

Hawaiian Cake

Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Directions:

Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.

Macaroon Brownies

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon cream of tartar
1/2 cup chopped pecans (optional)
MACAROON FILLING:
1 package (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
FROSTING:
3/4 cup sugar
1/4 cup milk
2 tablespoons butter
1 cup miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract

Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. x 2-in. baking pan. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Yield: 4 dozen.

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