3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons unsweetened cocoa powder
2 cups white sugar
10 tablespoons butter, melted
2 teaspoons distilled white vinegar
2 cups warm water
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
1/4 cup butter, softened

2 1/2 cups pumpkin
1 cup evaporated milk
2 eggs
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup pecans

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

1 (18.25 ounce) package yellow cake mix
4 cups rhubarb, chopped
1 (3 ounce) package raspberry flavored gelatin mix
3/4 cup white sugar
1/2 cup butter
1 cup water

5 cups all-purpose flour
3 cups white sugar
4 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons salt
3 tablespoons dried grated orange peel

3/4 cup orange juice concentrate
1 1/2 cups water
1 tablespoon orange extract

1 1/2 cups butter, softened
2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
3/4 cup finely chopped pecans

1 cup butter
2 cups white sugar
1 cup water
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon vanilla extract
4 egg whites
1/2 teaspoon salt

1/2 cup butter, softened
1/2 cup white sugar
3 egg yolks
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
3 egg whites
1/2 cup white sugar
1 1/2 cups flaked coconut

4 eggs
3 tablespoons vegetable oil
1 1/2 cups superfine sugar
1 teaspoon vanilla sugar
1 1/2 cups self-rising flour
1 tablespoon unsweetened cocoa powder

1 (18.25 ounce) package white cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 1/2 cups confectioners’ sugar
1/4 cup finely chopped walnuts

2 cups finely chopped rhubarb
1/2 cup white sugar
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
1/2 cup flaked coconut
1/2 cup finely chopped almonds

4 tablespoons all-purpose flour
4 tablespoons brown sugar
4 tablespoons butter