1 oz. red food coloring              1/2 tsp. salt

3 tsp. instant cocoa                  2-1/2 c. flour

1/2 c. Crisco                         1 tsp. vanilla

1-1/2 c. sugar                        1 tsp. soda

2 eggs                                    1 tsp. baking powder

1 c. buttermilk                       1 tsp. vinegar

Filling:

1 c. sugar                            1/2 c. oleo

5 Tbsp. flour                        1/2 c. crisco

1 c. milk

Cake:  Combine flour, cocoa, sugar, eggs

and oil.  Beat well as you add butter and

the milk gradually.  Blend in the vanilla

and food coloring.  Mix well and pour

into 2 (9-inch) pans, greased and floured

or one oblong cake pan.  Bakeat 350

degrees for 20-25 minutes or until done.

  Filling:   Cook mixture until thick, let

cool and add 1 cup of powdered sugar.

  Beat until light and fluffy and ice cake.

  Enjoy!

Easy Punch Bowl Cake

1 box yellow or white

cake mix        

2 cans cherry pie filling

2 cans crushed, drained pineapple

  1 lg. 16 oz. cool whip

2 boxes vanilla instant pudding

        3 cups milk

1 lg. bowl Cool Whip.....................

Mix and bake one yellow or white

boxed cake according to instructions.

Cube cake in 1-2 in. pieces and  layer

half of cake  cubes in bottom of large

glass bowl  or punch bowl.   Mix 2

boxes of instant french vanilla pudding

with 3 cups of milk for both boxes,

and pour thickened pudding immediately

on cake in bowl.  Add 1 can cherry

pie filling, 1 can drained, crushed

pineapple, and cover with 1/2  of a

large bowl of cool whip topping.  

(Second layer) Add remaining cake

cubes and  repeat the same procedure,

adding another can of cherry pie filling,

pineapple, and covering top with

remainder of cool whip.  Sprinkle with

chopped nuts, sprinkles or decorate

with candied cherries and whole

nuts as desired.  Let set in fridge

overnight before serving.    You may

also use sliced bananas or strawberries

in recipe as desired.   Serves 12-14 or

more according to serving size.   You

may fix a smaller cake using 1 can of each.

Plum Cake

2 c. sugar                           

1 c. chopped nuts

1 c. Wesson oil               1/2 tsp. cinnamon

3 eggs                              1/2 tsp. cloves

2 c. self-rising flour        1 cup raisins (opt.)

2 jars plums with tapioca

baby food

Prepare all in large bowl.  Grease and

flour bundt pan.  Bake 1 hour at 325

degrees or until done.  Let Cake cool

10 minutes before icing with 1-1/2 cups

powdered sugar mixed with lemon or

orange juice to spreading consistency

to drizzle over cake.

Chess Squares

1 box yellow Duncan Hines Cale Mix

1 stick margarine

1 egg

Mix above and press in 9x 12 inch pan.

8 oz Philadelphia cream cheese softened

3 eggs

1 box powdered sugar

Mix above and pour over first mixture.  Bake at 350

degrees for aboue 30 minutes or until set.  Watch

carefully to prevent over baking.  Let cool and cut in squares.

Chocolate Supreme Pie

1 cup plain flour

1 stick margarine melted

2 Tbsp. powdered sugar & 1/2 c. chopped

pecans

Mix and press into a long oven proof

pan or dish.

Bake at 350 for 20 minutes. Let cool.

Combine:

1- 8oz. cream cheese....1 cup powdered

sugar together with 1 cup cool whip (8 oz.).

  Mix together and pour over cooled crust.

Then mix 1 box instant chocolate

pudding as directed on box and pour over

cheese mixture.  Spread cool whip on top

and sprinkle with nuts.  Chill until ready to serve.

Chocolate Pie Filling

1/4 cup Hershey's cocoa     3 heaping tsp. flour

1 cup sugar

Stir the above together well.  Add 3 egg yolks

and 1-1/2 c. milk and cook over low heat

stirring until thick.   Add 2 Tbsp. butter

and 1 tsp. vanilla stirring until melted &

blended in mixture.  Pour into baked pie

shell.  Makes filling for one pie.

Beat egg whites with 6 Tbsp. sugar,

1/2 tsp. vanilla and 1/4 tsp.

cream of tartar until stiff and glossy peaks form

Easy Strawberry Pie

2 cooked pie shells

2 cups sugar

2 cups water

2 1/2 Tbsp. cornstarch

1 or 2 qt. berries 

Pecan Pie

3 eggs slightly beaten       1 tsp. vanilla

1 c. Karo Syrup                    1-1/2 c. pecans

1 c. sugar                                           1 unbaked pie shell

1 Tbsp. margarine, melted

Combine and mix first 5 ingredients.  Stir in pecans.

Put in unbaked pie shell and bake at 350 degrees

for 1 hour or until done. (knife comes out clean when

inserted in center of pie).