1/2 cup margarine, softened
1/2 cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
1/2 cup margarine, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

2 cups cake flour
4 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon sour cream
1/2 cup milk
6 fresh mint leaves, thinly sliced
2 fresh basil leaves, thinly sliced
1 tablespoon grated fresh ginger root
6 fresh peaches – peeled, pitted and chopped

1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
1 (16 ounce) can fruit cocktail
1/2 cup packed brown sugar

1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners’ sugar
4 cups milk

3 cups all-purpose flour
2 teaspoons baking soda
6 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups cold water
1 cup white sugar
1 cup sugar substitute
1 teaspoon salt
2 tablespoons distilled white vinegar
2/3 cup vegetable oil

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine
FROSTING:
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
2 tablespoons light cream
1 cup shredded coconut

1 cup butter (no substitutes), softened
2 1/4 cups packed brown sugar
1 cup sugar
5 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup finely chopped pecans
confectioners’ sugar
Fresh fruit

1 cup butter
1/2 cup shortening
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup chopped black walnuts
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped black walnuts

1 cup chopped rhubarb
1 cup white sugar
6 drops red food coloring
1 (3.5 ounce) package instant vanilla pudding mix
1 (9 ounce) package yellow cake mix
1/4 cup confectioners’ sugar for dusting

1 (18.25 ounce) package chocolate fudge cake mix
4 eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (16 ounce) container prepared chocolate fudge frosting