Oatmeal Cake (Audrey Calhoun)
Strawberry Cake (Angela Snyder)
Ice Cream Sandwich Cake (Ray Shannon)
Chocolate Cream Cheese Cupcakes (Ray Shannon)
Lemon Cheesecake (Judy Korando)
Lemon Jello Cake (Carolyn Middleton)
Hot Fudge Sundae Cake (Lisa McCuan)
Surprise Cake (Marolyn O'Neil)
Triple Chocolate Bundt Cake (Sharon Wunderle)
Cheater's Cheesecake (Eric Ebersohl & Laura Roth)
Philadelphia 3-Step Caramel Pecan Cheesecake (Terry Tefft)
Mom's Torte Cake (Carol Das)
Mud & Snow Tire Cake (Trudy Dahmer)

1 cup quick oats
1 1/2 cups boiling water
1 stick butter or margarine
2 eggs
1 cup brown sugar
1 cup white sugar
1 1/2 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt

Combine boiling water and oats.  Let stand 20 minutes.  Cream butter and sugars.  Add eggs.  Sift and mix in dry ingredients.  Add oat mixture and combine well.  Pour into greased 9” x 13” pan and bake at 350 degrees for about 35 minutes.

Topping:
3/4 cup brown sugar
4 Tbsp. melted butter
4 Tbsp. milk or cream
1 cup nuts
1 cup coconut

Mix well and spread over hot cake.  Toast under broiler, watching carefully.

3/4 cup cooking oil
4 eggs
1 box white cake mix (dry)
1 small box strawberry Jello (dry)
2 cups mashed strawberries

Mix all ingredients together one at a time in the above order.  Bake in 3 9 inch round greased and floured pans at 375 degrees for 25 minutes or until done.  If you choose to use one 9x13 pan, bake at 375 degrees for 35 minutes.  Frost with desired frosting, but cream cheese is best.
 

Yield: 12 servings

Layer ice cream sandwiches on the bottom of the cake pan.  Cover the layer of ice cream sandwiches with sliced bananas.  Cover the bananas with vanilla pudding (not dry pudding but "Made" pudding).  Cover the pudding with Cool Whip.

Place the completed cake into the freezer for an hour or so before serving (not overnight).

First Batter:

Combine in a bowl:
    8 ounces cream cheese
    1/3 cup sugar
    1 egg
    1/8 teaspoon salt
Blend well, then stir in:
     a 6 ounce package of chocolate chips
Set aside.

Second Batter:

Sift:
     1 1/2 cups flour
     1/4 cup cocoa
     1/2 tsp. salt
     1 cup sugar
     1 tsp. baking soda
Add:
     1 cup water
     1/3 cup oil
     1 tsp. vanilla
     1 Tbsp. vinegar

Fill cupcake papers 1/3 full of the Second Batter, and then add one teaspoon of the First Batter to each cupcake.  Bake at 350 degrees for 30 - 35 minutes.

1 3 oz. pkg. lemon Jello
1 8 oz. pkg. cream cheese
3 Tbsp. lemon juice
1 13 oz. can milnot (whipped stiff)
1/2 cup melted oleo
1 cup boiling water
1 cup sugar
2 cups graham cracker crumbs

Dissolve Jello in boiling water.  Chill until slightly thickened.  Mix graham cracker crumbs and oleo.  Line bottom and sides of 9 x 12 x 2 inch baking dish.  Cream together cheese, sugar and vanilla.  Add Jello and lemon juice.  Beat until well blended.  Fold in stiffly whipped milnot.  Pour into crust.  Sprinkle top with graham cracker crumbs, if desired.  Chill thoroughly, several hours.

1 small box lemon Jello
1 cup boiling water

Dissolve lemon Jello in boiling water.
Cool in refrigerator.

1 box lemon cake mix
3/4 cup oil 4 eggs

Mix above ingredients, adding eggs one at a time.  Mix well.  Add cooled Jello mixture & mix according to directions for cake mix.

Bake for 35 minutes at 350 in a floured and greased 9" by 13" pan.

Topping:  Juice of 1 or 2 lemons (or use ReaLemon)
               1 cup powdered sugar, sifted

When cake is done, use fork to poke shallow holes in the top.  Spoon mixture over top of HOT cake.  Cool on a rack.

Note:  Try making same cake with orange mix & orange Jello.

1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
1/4 t. salt
2 tsp. baking powder

In ungreased 9" by 9" by 2" pan, stir together.

1/2 cup Milk
2 Tbsp. Oil
1 tsp. Vanilla

Mix in with fork until smooth.

1 cup chopped nuts (optional)

Stir in.  Spread evenly in pan.

In a separate bowl, mix the next two ingredients and sprinkle over batter.

1 cup Brown Sugar
1/4 cup Cocoa

Pour over batter:  1 3/4 cup hottest tap water

Bake 40 minutes at 350 F.

Let stand 15 minutes

Spoon into dishes or cut into squares.  Invert each square onto dessert plate.  Top with favorite ice cream and spoon sauce from cake over each serving.

1 yellow cake mix
1 (16 oz.) cream cheese
1 cup milk
2 pkg.  instant coconut cream pudding mix
3 cups milk
2 (20 oz.) cans crushed pineapple
1 (12 oz.) container whipped topping
Chopped pecans

Blend together cream cheese and 1 cup milk.  Add instant pudding and 3 cups milk.  Beat until thickened.  Spread over cooled cake.  Sprinkle a layer of drained;  crushed pineapple over pudding.  Sprinkle with nuts.  Chill for 6 hours before serving.  Cool dessert for summer.

2 18 oz. box Devil's Food cake mix
2 large box instant chocolate pudding mix
9 oz. carton sour cream
2 cup oil
1/2 cup warm water
5 beaten eggs
2 12oz. package chocolate chips

Mix all of the above (except the chocolate chips) with a mixer.  The batter is very thick, so use a rubber scraper to get in the bottom of the mixing bowl.  Fold in the chocolate chips, and pour into a bundt pan that has been greased with butter.  Bake at 350 for 60 minutes.  Check for doneness.  When cool, sprinkle with powdered sugar.

2 cups graham cracker crumbs
1 8 oz. pkg. no fat cream cheese, softened
3 8 oz. pkgs. no fat Cool Whip
1 20 oz. can crushed pineapple, drained
5T. margarine, melted
2 8 oz. pkgs. light cream cheese, softened 
1 1/2 tsp.  splenda sweetener

Combine margarine and Graham cracker crumbs until well blended.  Pour mixture into 9x13 pan.  Press down firmly.  In large mixing bowl beat 3 packages of cream cheese until very soft and fluffy.  Add 1 1/2tsp. (about 3 individual packets), beat until fluffy and mixture has a shine.  Pour mixture on graham cracker crumbs, spreading to edge of pan.  Sprinkle crushed pineapple over cream cheese mixture using as much as your taste prefers.  Refrigerate until firm, at least 4hrs. 

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 graham cracker crumb crust (6 oz. or 9 in.)
20 caramels
2 Tbsp. milk
1/2 cup chopped pecans

MIX PHILADELPHIA Cream Cheese, sugar, and vanila with electric mixer until well blended.  Add eggs;  mix until blended.  Melt caramels with milk on low heat, stirring frequently until smooth.  Stir in pecans.

POUR caramel mixture into crust.  Top with cream cheese batter.

BAKE at 350 for 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Makes 8 servings.

1 box of "Sweet Rewards" Betty Crocker cake mix (white cake)
1 8 oz. container of lite or regular brand "Cool Whip"
2 small containers (8 oz.) "Dannon Yogurt" (peach flavored)

Bake your cake in two round cake pans according to package directions.  (You may also use a 9 X 13 if you wish.  It looks prettier in the round cake pans.)  Let cake COMPLETELY cool!!!  Mix cool whip and yogurt together until well blended.  Ice cake with cool whip and yogurt mixture.  Let firm up in the refrigerator.  Enjoy!

Carol's Hints:  You may also use any flavor cake mix and use any flavor yogurt.  Also, to save even more calories, you may use sugar free yogurt.  Have a good dessert without all the guilt!

Mud & Snow Tire Cake
Trudy Dahmer

1 box of German Chocolate Cake Mix
1 can of Eagle Brand milk
Hot Fudge or Caramel Topping (that goes atop ice cream)
16 oz. Cool Whip
1-2 Crushed Heath Bars

Bake cake as directed. While baking, put the Eagle Brand milk on a back burner to warm. When cake is done, poke holes in cake with wooden spoon handle all around and to the bottom of the cake. Pour Eagle Brand milk over cake evenly; then pour the hot fudge or caramel topping to cover the cake evenly. Let cake cool.

When cooled, top with Cool Whip and crushed Heath bars. Refrigerate.