1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
STREUSEL TOPPING:
1 cup chopped pecans
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter or margarine, softened
ICING:
1 cup sifted confectioners’ sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla extract
3 tablespoons milk

1 beaten egg
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce (such as Crystal (r))
1 pound cooked and peeled whole crawfish tails
1 sleeve buttery round crackers, crushed
1/4 cup canola oil

2 3/4 cups cake flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups buttermilk
3 eggs
1 cup golden raisins, chopped
1/2 cup chopped walnuts
1 tablespoon orange zest
1 1/2 teaspoons vanilla extract

1 recipe Williamsburg Butter Frosting

1 (18.25 ounce) package yellow cake mix
2 tablespoons sugar
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1 cup chopped walnuts
2 tablespoons brown sugar
2 teaspoons ground cinnamon

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup shortening
2 2/3 cups white sugar
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup milk

1 1/2 cups white sugar
3/4 cup butter
6 eggs
1/2 cup milk
1 (12 ounce) package vanilla wafers, crushed very fine
1 (8 ounce) package flaked coconut
1 cup ground pecans

1 1/2 cups unsweetened applesauce
1 egg
1 cup sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts

1/2 cup Dutch process cocoa powder
3/4 cup boiling water
1 cup sour cream
1/2 teaspoon baking soda
2 cups sifted cake flour
1/2 cup butter
2 cups white sugar
3 egg whites
1 1/2 teaspoons vanilla extract
6 tablespoons butter, softened
3/4 cup Dutch process cocoa powder
2 2/3 cups confectioners’ sugar
1/2 cup milk
1 teaspoon vanilla extract

1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
4 egg

1/4 cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners’ sugar