Jewish Apple Cake

3 medium apples

5 tablespoons sugar

2 teaspoons cinnamon

Peel, core and slice (very thin) the apples. Place in bowl with cinnamon and sugar and let sit while making the batter.

3 cups flour

2 cups sugar

3 teaspoons baking powder

4 eggs

1 cup oil

2 teaspoons vanilla

Juice of one orange

Mix flour, sugar and baking powder in large bowl. Add eggs, one at a time, beating after each addition. Add oil, vanilla and orange juice, beat well. Pour ½ of batter into a greased and floured 10” tube pan or bundt pan. Lay ¾ of apple mixture over top of batter. Cover with remaining batter, finishing off with apples. Bake at 350°F for 1 hour, or until done. Sprinkle with powdered sugar if desired.

Rave Reviews Coconut Cake

1 package (2 layer size) yellow cake mix

1 package (4 serving size) Jell-O Vanilla Instant Pudding

1 1/3 cups water

4 eggs

¼ cup oil

2 cups flake coconut

1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9” layer pans. Bake at 350°F for 35 minutes. Cool in pans 15 minutes; remove and cool on rack. Fill and frost with coconut-cream cheese frosting.

Coconut Cream Cheese Frosting:

4 tablespoons oleo

2 cups flake coconut

1 package (8 ounces) cream cheese

2 teaspoons milk

3½ cups sifted 10X sugar

½ teaspoon vanilla

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons
butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla;
stir in 1¾ cups of the coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.

Dump Cake

1 can (13½ ounces) pineapple tidbits, undrained

1 can (22 ounces) cherry pie filling

1 cup chopped nuts

½ box yellow cake mix (about 2 cups)

½ cup butter or margarine

Cream

“Dump” first 3 ingredients into shallow 2-quart baking dish. Sprinkle with dry cake mix and dot with butter. Bake in moderate oven (350°F) 50 minutes, or until crusty and golden. Serve with cream. Makes 6 to 8 servings.

3.6	25Mar02

Eric's Recipe Book - 3.6

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2002-03-25T23:16:00

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