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CHOCOLATE CHIP CHEESECAKE SUPREME

CHOCOLATE MALT CAKE

CHOCOLATE MARBLE CHEESECAKE

CHOCOLATE MINT MERINGUE CHEESECAKE

CHOCOLATE ORANGE SUPREME CHEESECAKE

CHOCOLATE POUND CAKE

CHOCOLATE RASPBERRY CHEESECAKE

CHOCOLATE RASPBERRY MOUSSE CAKE

CHOCOLATE RASPBERRY SHORTCAKES

CHOCOLATE SOUR CHERRY CAKE

CHOCOLATE TEACAKE

CHOCOLATE TURTLE CHEESECAKE

CHOCOLATE VELVET CHEESECAKE

CHOCOLATE-APPLESAUCE CAKE

CINNAMON APPLE CRISP

COCA-COLA CAKE

COCA-COLA CAKE FROSTING

COCA-COLA CARROT CAKE

COCOA-NUT MERINGUE CHEESECAKE

COFFEE CAKE WITH STREUSEL TOPPING

COLOMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING COCA-COLA

COLONIAL GINGERBREAD

COLONIAL SEED CAKE

COOKIES AND CREAM CHEESECAKE

CRANAPPLE CAKE

CREAMY CHILLED CHEESECAKE

CRUMB CAKE(GERMAN)

CRUMB COFFEE CAKE

DANISH APPLE CAKE

DATE FRUIT CAKE

DATE NUT BARS

DATE PUDDING CAKE

DECADENT CHOCOLATE CAKE

DEVIL'S FOOD CAKE

DEVIL'S FOOD WITH FUDGE FROSTING

DOREE'S EXTRAVAGANT ALMOND CAKE

DR. PEPPER CHERRY MARSHMALLOW CAKE

DUTCH CHEESECAKE

EASY CHOCOLATE CAKE

EASY DOUBLE CHOCOLATE BANANA SNACK CAKE

FAIRFAX CHOCOLATE ICING

FAVORITE CHEESECAKE SQUARES

FINNISH CURD CAKE

FLUFFY GOLD CAKE

FOUR-SPICE CAKE

FRENCH CHEESECAKE

FRESCA CAKE WITH MARASCHINO FROSTING

FROSTED JAM CAKE

FROSTED JAM CAKE ICING

FRUIT CAKE

FRUIT CAKE-MYRTLE

FRUIT COCKTAIL CAKE

FUDGE ICING

GATEAUX JOS LOUIS (JOE LOUIS CAKES)

GEORGIA PEACHES AND CREAM CAKE

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

Nutrition Facts
Amount Per Serving: Calories 579 - Calories from Fat 364
Percent Total Calories From: Fat 63%, Protein 7%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 21g, Cholesterol 151mg, Sodium 293mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 1298 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

1. Preheat oven to 375F. In a large bowl, combine together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed. Add eggs, beating well.

2. Sift together dry ingredients, and add to chocolate mixture alternately with half and half. Spread evenly in a well greased 9 x 13 pan, and bake 35-40 minutes or until done. Let cool in pan completely.

Nutrition Facts
Amount Per Serving: Calories 345 - Calories from Fat 136
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 108mg, Sodium 356mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 580 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Generously brush 8" springform pan with melted butter and chill. Grind crackers fine crumbs in processor, transfer to bowl. Add melted butter, mix, press evenly over bottom and up the side of pan. Chill until firm, 30-60 minutes. Melt chocolate and let cool. Cream the cream cheese unil smooth. Add sugar and vanilla and beat just until smooth. Add eggs one by one, beating well after each addition. Pour half of filling into crust. Mix the cooled melted chocolate into the remaining filling. Slowly spoon a ring of chocolate filling over the plain. Using a table knife, swirl the fillings together to make a marbled pattern. Take care not to over-mix. Bake 350 50 to 60 minutes. Turn off oven and leave cheesecake in the cooling-down oven until completely cool. Refrigerate at least 4 hours. Run a small knife around the side of cheesecake to loosen, remove the side and transfer cake to a serving plate. ALL-CHOCOLATE CHEESECAKE: Chop 10 oz semisweet chocolate. Prepare filling using only 1/2 cup sugar. Stir in chocolate after the eggs.

Nutrition Facts
Amount Per Serving: Calories 367 - Calories from Fat 229
Percent Total Calories From: Fat 62%, Protein 6%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 15g, Cholesterol 93mg, Sodium 264mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 824 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

Nutrition Facts
Amount Per Serving: Calories 521 - Calories from Fat 287
Percent Total Calories From: Fat 55%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 17g, Cholesterol 146mg, Sodium 317mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 1241 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Nutrition Facts
Amount Per Serving: Calories 616 - Calories from Fat 412
Percent Total Calories From: Fat 67%, Protein 7%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 25g, Cholesterol 197mg, Sodium 367mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1653 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Mix all together untill smooth-fold in bag of chocolate chips. Bake in floured and greased tube pan, 300 degrees for 1 hour 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 323 - Calories from Fat 263
Percent Total Calories From: Fat 81%, Protein 5%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 7g, Cholesterol 94mg, Sodium 35mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 233 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Nutrition Facts
Amount Per Serving: Calories 761 - Calories from Fat 494
Percent Total Calories From: Fat 65%, Protein 6%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 31g, Cholesterol 181mg, Sodium 328mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 1689 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the sugar until very pale. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 inch springform pan;bake in 350F oven for 30-35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Let cool on wire rack.

RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minutes. Stir in liqueur. Let cool.

RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until dissolved; stir into raspberry mixture. Chill, stirring occasionally,over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 cup for garnish.

TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze remaining layers for another use. Sprinkle 1 cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springorm pan; pour in half of the raspberry mousse. Top with second cake layer;pour in enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1-2 hours.

CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt chocolate with crea, stirring until smooth. Let cool to room temperature yet still spreadable; pour over mousse and spread evenly. Spoon remaining mouse into pastry bag fitted with small plain tip; pipe three concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled.

Nutrition Facts
Amount Per Serving: Calories 1234 - Calories from Fat 578
Percent Total Calories From: Fat 47%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 38g, Cholesterol 343mg, Sodium 123mg, Total Carbohydrate 144g, Dietary Fiber 4g, Sugars 0g, Protein 14g, Vitamin A 2302 units, Vitamin C 28 units, Calcium 0 units, Iron 3 units

Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool.

In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2

Nutrition Facts
Amount Per Serving: Calories 323 - Calories from Fat 175
Percent Total Calories From: Fat 54%, Protein 4%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 12g, Cholesterol 63mg, Sodium 180mg, Total Carbohydrate 34g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 795 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units

Preheat oven to 350. Melt chocolate and butter together, let cool slightly. Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites. Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around edge to loosen. Let cool completely and remove from pan. Servings: 10

Nutrition Facts
Amount Per Serving: Calories 379 - Calories from Fat 207
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 165mg, Sodium 40mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 715 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking soda, salt and cocoa. Cream the butter, add the vanilla and sugar, beat until light, about 5 minutes. Add the egg. Add the dry ingredients in three additions, alternating with the buttermilk. Do not over mix. Stir in the currants and nuts. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and cool on a rack.

Nutrition Facts
Amount Per Serving: Calories 257 - Calories from Fat 89
Percent Total Calories From: Fat 35%, Protein 9%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 35mg, Sodium 371mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 234 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units

* Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

Nutrition Facts
Amount Per Serving: Calories 589 - Calories from Fat 354
Percent Total Calories From: Fat 60%, Protein 6%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 17g, Cholesterol 97mg, Sodium 333mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 1048 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur.

Nutrition Facts
Amount Per Serving: Calories 532 - Calories from Fat 371
Percent Total Calories From: Fat 70%, Protein 5%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 18g, Cholesterol 111mg, Sodium 223mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1126 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack.

Nutrition Facts
Amount Per Serving: Calories 307 - Calories from Fat 127
Percent Total Calories From: Fat 41%, Protein 5%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 27mg, Sodium 164mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 55 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. Arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. 3. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly.Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix.

Nutrition Facts
Amount Per Serving: Calories 201 - Calories from Fat 73
Percent Total Calories From: Fat 36%, Protein 1%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Sodium 84mg, Total Carbohydrate 32g, Dietary Fiber 2g, Sugars 0g, Protein 0g, Vitamin A 347 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

Over a large bowl, sift the sugar and flour together. In a heavy saucepan, mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil over high heat. Pour over the dry ingredients, blending well. Add the buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending well. Pour into a well greased 13 X 9-inch baking pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests done. Prepare and spread the icing (next recipe) over the hot cake.

Nutrition Facts
Amount Per Serving: Calories 489 - Calories from Fat 195
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 8g, Cholesterol 68mg, Sodium 218mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 415 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Bring the butter, cocoa, and Coca-Cola to a boil and pour over the confectioners' sugar, blending well. Add the vanilla and pecans, mixing well, and pour over the hot cake.

Nutrition Facts
Amount Per Serving: Calories 223 - Calories from Fat 126
Percent Total Calories From: Fat 57%, Protein 2%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 21mg, Sodium 88mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 301 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake.

Nutrition Facts
Amount Per Serving: Calories 381 - Calories from Fat 164
Percent Total Calories From: Fat 43%, Protein 5%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 52mg, Sodium 207mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 4575 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

* Coconut should be flaked and toasted. Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.

Nutrition Facts
Amount Per Serving: Calories 471 - Calories from Fat 297
Percent Total Calories From: Fat 63%, Protein 6%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 114mg, Sodium 297mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 895 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

PREHEAT OVEN TO 350F. Combine all ingredients in a mixer and mix until all ingredients are incorporated. Do not over mix. Pour batter into a 9-by-9-inch lightly greased cake pan, and cover with streusel topping (RECIPE Follows). Bake about 20 minutes.

STREUSEL TOPPING: PLACE ALL INGREDIENTS together in a mixer and mix until crumbled.

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 64
Percent Total Calories From: Fat 30%, Protein 6%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 48mg, Sodium 156mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 215 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

** Do not use a mix with pudding added or which requires oil. *You may substitute 1 tablespoon corn syrup.

TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often.

In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan.

Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling.

TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised.

Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.

Nutrition Facts
Amount Per Serving: Calories 1973 - Calories from Fat 311
Percent Total Calories From: Fat 16%, Protein 6%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 7g, Cholesterol 425mg, Sodium 766mg, Total Carbohydrate 386g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 826 units, Vitamin C 25 units, Calcium 0 units, Iron 14 units

1>. Preheat oven to 325F. Grease and flour 9 x 9 x 2-inch baking pan. Into large bowl measure all ingredients except the extra sugar; with mixer at low speed, beat until blended, constantly scraping bowl. Increase speed to medium and continue beating for 3 minutes. 2>. Pour batter into pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Cool completly on wire rack. 3>. Sprinkle top with 10X sugar.

Nutrition Facts
Amount Per Serving: Calories 3050 - Calories from Fat 913
Percent Total Calories From: Fat 30%, Protein 5%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 101g, Saturated Fat 60g, Cholesterol 468mg, Sodium 3500mg, Total Carbohydrate 495g, Dietary Fiber 1g, Sugars 0g, Protein 39g, Vitamin A 3858 units, Vitamin C 2 units, Calcium 0 units, Iron 58 units

1>. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 350F. 2>. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in 350øF oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with the extra (confectioner's) sugar. Serve plain or with whipped cream.

Nutrition Facts
Amount Per Serving: Calories 3848 - Calories from Fat 1685
Percent Total Calories From: Fat 44%, Protein 6%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 187g, Saturated Fat 98g, Cholesterol 1035mg, Sodium 2407mg, Total Carbohydrate 479g, Dietary Fiber 4g, Sugars 0g, Protein 62g, Vitamin A 6396 units, Vitamin C 2 units, Calcium 0 units, Iron 11 units

* The cookies (24) should be chocolate cream filled cookies and be as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Nutrition Facts
Amount Per Serving: Calories 351 - Calories from Fat 272
Percent Total Calories From: Fat 78%, Protein 5%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 15g, Cholesterol 75mg, Sodium 208mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1225 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Heat oven to 325 grease and flour 10" tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable.

Nutrition Facts
Amount Per Serving: Calories 400 - Calories from Fat 123
Percent Total Calories From: Fat 31%, Protein 4%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 6mg, Sodium 242mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 109 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.

Nutrition Facts
Amount Per Serving: Calories 396 - Calories from Fat 256
Percent Total Calories From: Fat 65%, Protein 5%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 15g, Cholesterol 75mg, Sodium 246mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1109 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

For topping, mix sugars, cinnamon, and flour. Cut butter until mixture is crumbly. To make cake, mix 1 cup flour, sugar, salt, and yeast in a large bowl. Place milk and butter in a saucepan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients;beat for 2 minutes. Beat in egg and 1 cup flour. Beat on high speed 2 minutes. Stir in remaining flour to make a stiff batter. Spread batter into well greased 9-inch square pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F about 45 minutes, or until done.

Nutrition Facts
Amount Per Serving: Calories 1323 - Calories from Fat 600
Percent Total Calories From: Fat 45%, Protein 6%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 67g, Saturated Fat 40g, Cholesterol 245mg, Sodium 879mg, Total Carbohydrate 160g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 2506 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units

Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done.

Nutrition Facts
Amount Per Serving: Calories 2915 - Calories from Fat 1090
Percent Total Calories From: Fat 37%, Protein 4%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 121g, Saturated Fat 19g, Cholesterol 213mg, Sodium 490mg, Total Carbohydrate 424g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 12 units

Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350F for 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 1690 - Calories from Fat 581
Percent Total Calories From: Fat 34%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 21g, Cholesterol 275mg, Sodium 1822mg, Total Carbohydrate 250g, Dietary Fiber 3g, Sugars 0g, Protein 27g, Vitamin A 1257 units, Vitamin C 7 units, Calcium 0 units, Iron 5 units

Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees.

Nutrition Facts
Amount Per Serving: Calories 2671 - Calories from Fat 117
Percent Total Calories From: Fat 4%, Protein 4%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 425mg, Sodium 1245mg, Total Carbohydrate 612g, Dietary Fiber 15g, Sugars 0g, Protein 27g, Vitamin A 1767 units, Vitamin C 14 units, Calcium 0 units, Iron 8 units

Mix all together - put in greased cookie sheet which has edge. bake at 375 degrees for 20 minutes. Cut while warm. Makes about 4 dozen. Caot dates with a little flour before mixing in.

Nutrition Facts
Amount Per Serving: Calories 430 - Calories from Fat 99
Percent Total Calories From: Fat 23%, Protein 6%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 68mg, Sodium 167mg, Total Carbohydrate 77g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 174 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Preheat oven to 350. Grease 9 x 9" baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream.

Nutrition Facts
Amount Per Serving: Calories 573 - Calories from Fat 138
Percent Total Calories From: Fat 24%, Protein 6%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 109mg, Sodium 198mg, Total Carbohydrate 99g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 226 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

1. Preheat oven to 350F. Grease a 10" tube pan. 2. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.

3. Mix soda and sour cream and whisk into chocolate mixture.

4. Mix flour and baking powder well, and add to batter, mixing thoroughly.

5. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold in.

6. Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 min. or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.

Chocolate Frosting

2 T sweet butter

3/4 c semisweet chocolate chips

6 T heavy cream

1 1/4 c confectioners sugar

1 t vanilla

Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.

Nutrition Facts
Amount Per Serving: Calories 356 - Calories from Fat 131
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 60mg, Sodium 191mg, Total Carbohydrate 52g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 392 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Sift dry ingredients into a bowl. Add the liquid in order, stirring well after each addition. Mix until smooth. Bake at 350F for 35 minutes in a square pan.

Nutrition Facts
Amount Per Serving: Calories 1054 - Calories from Fat 271
Percent Total Calories From: Fat 26%, Protein 9%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 4g, Cholesterol 0mg, Sodium 2027mg, Total Carbohydrate 172g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units

PREHEAT THE OVEN TO 350F. Grease 2 8-inch layer cake pans well, then dust them generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys.

Nutrition Facts
Amount Per Serving: Calories 576 - Calories from Fat 213
Percent Total Calories From: Fat 37%, Protein 4%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 101mg, Sodium 308mg, Total Carbohydrate 85g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 753 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units

When the cake cools, slice it horizontally and spread it with raspberry jelly or whole, sugared raspberries. Replace the top and dust with powdered sugar.

PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine the almond paste and the sugar in a food processor and work until well blended. Add the butter and continue to process until blended; then add the eggs, one at a time, the sour cream and the flavorings. Transfer the mixture to a mixing bowl. Sift the flour with the baking powder, soda and salt. Add it to the batter a third at a time, gently stirring in each cupful. Turn the batter into the baking pan and bake the cake in the middle of the oven until the cake is golden on top and springy to the touch, about 1 hour. Remove the cake from the oven and let it stand to cool slightly; then turn it out onto a serving plate. When cool, dust it with sifted powdered sugar. This cake will keep well, wrapped tightly for several days. Makes 1 large cake.

Nutrition Facts
Amount Per Serving: Calories 380 - Calories from Fat 189
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 105mg, Sodium 150mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 628 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!!

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 73
Percent Total Calories From: Fat 71%, Protein 7%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 53mg, Sodium 21mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 80 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving.

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 96
Percent Total Calories From: Fat 58%, Protein 21%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 75mg, Sodium 246mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 313 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Sift dry ingredients into a bowl. Add liquid. Mix well. Transfer to 13 X 9 X 2-inch pan. Bake at 350F for 35 minutes.

Nutrition Facts
Amount Per Serving: Calories 4325 - Calories from Fat 1405
Percent Total Calories From: Fat 32%, Protein 4%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 156g, Saturated Fat 21g, Cholesterol 0mg, Sodium 4389mg, Total Carbohydrate 684g, Dietary Fiber 4g, Sugars 0g, Protein 45g, Vitamin A 11 units, Vitamin C 0 units, Calcium 0 units, Iron 10 units

Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well in centre of ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with fork till well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven for 45-50 minutes or till done. Cool completely. To serve, sprinkle with icing sugar.

Nutrition Facts
Amount Per Serving: Calories 3243 - Calories from Fat 1057
Percent Total Calories From: Fat 33%, Protein 5%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 117g, Saturated Fat 69g, Cholesterol 191mg, Sodium 2787mg, Total Carbohydrate 506g, Dietary Fiber 3g, Sugars 0g, Protein 41g, Vitamin A 2670 units, Vitamin C 19 units, Calcium 0 units, Iron 8 units

Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread.

Nutrition Facts
Amount Per Serving: Calories 1029 - Calories from Fat 500
Percent Total Calories From: Fat 49%, Protein 1%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 56g, Saturated Fat 33g, Cholesterol 94mg, Sodium 371mg, Total Carbohydrate 128g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 1315 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

NOTE: You can use any type of milk chocolate candies in place of the M&Ms. Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares.

Nutrition Facts
Amount Per Serving: Calories 163 - Calories from Fat 95
Percent Total Calories From: Fat 58%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 29mg, Sodium 81mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 345 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

* Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet.

Nutrition Facts
Amount Per Serving: Calories 295 - Calories from Fat 157
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 96mg, Sodium 398mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 667 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes.

Nutrition Facts
Amount Per Serving: Calories 2904 - Calories from Fat 950
Percent Total Calories From: Fat 33%, Protein 5%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 106g, Saturated Fat 23g, Cholesterol 853mg, Sodium 3530mg, Total Carbohydrate 452g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 1555 units, Vitamin C 2 units, Calcium 0 units, Iron 19 units

The flavor of this dark spice and buttermilk cake is so old-fashioned that it may remind you of your childhood. The orange slices add a colorful touch to the finished cake. (By Times Food Stylists) Soak raisins in hot water to cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg whites lightly in another bowl. Stir into dry ingredients along with drained raisins just until blended. Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake with Orange Syrup and decorate with orange slices. Makes 12 servings. Each serving contains: 231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine sugar, water and orange flower water in small saucepan. Bring to boil. Add orange slices and simmer 1 minute. Strain and reserve orange slices for garnish.

Nutrition Facts
Amount Per Serving: Calories 199 - Calories from Fat 5
Percent Total Calories From: Fat 2%, Protein 7%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 203mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 37 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units

NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving.

Nutrition Facts
Amount Per Serving: Calories 161 - Calories from Fat 120
Percent Total Calories From: Fat 75%, Protein 10%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 91mg, Sodium 103mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 556 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup.

Nutrition Facts
Amount Per Serving: Calories 974 - Calories from Fat 360
Percent Total Calories From: Fat 37%, Protein 4%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 18g, Cholesterol 222mg, Sodium 351mg, Total Carbohydrate 144g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1107 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units

Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake pans.

Cream the butter and sugar until light then beat in the eggs and jam, blending well. Sift the dry ingredients together and then add the dry ingredients, alternating with the buttermilk, to the creamed mixture, blending well after each addition. Stir in the raisins and nuts. Pour the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake tests done, in the preheated oven. Cool for 5 minutes on wire racks and turn out of the cake pans to cool to room temperature. When cool, spread with the warm frosting,

Nutrition Facts
Amount Per Serving: Calories 509 - Calories from Fat 194
Percent Total Calories From: Fat 38%, Protein 6%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 11g, Cholesterol 113mg, Sodium 300mg, Total Carbohydrate 71g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 696 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling bois for 2 minutes, (A candy thermometer will read 234 degrees F.) Cool slightly, then beat until it just begins to thicken. Beat in the butter and immediately spread between the layers and on top of the cake leaving the sides unfrosted. Decorate with the pecan halves.

Nutrition Facts
Amount Per Serving: Calories 2793 - Calories from Fat 1117
Percent Total Calories From: Fat 40%, Protein 1%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 124g, Saturated Fat 64g, Cholesterol 358mg, Sodium 211mg, Total Carbohydrate 411g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 3985 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

In a pot, combine the first four ingredients. Bring to a boil & simmer for 1 minute. Set aside to cool.

Sift together dry ingredients. Make a well in the centre & fold in the boiled ingredients. Mix well. Bake at 300F for 60 minutes. Test to see if done all the way through. If not, return to oven for a few more minutes. Cool on a wire rack.

Nutrition Facts
Amount Per Serving: Calories 3847 - Calories from Fat 1385
Percent Total Calories From: Fat 36%, Protein 1%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 154g, Saturated Fat 24g, Cholesterol 0mg, Sodium 1561mg, Total Carbohydrate 605g, Dietary Fiber 7g, Sugars 0g, Protein 11g, Vitamin A 1108 units, Vitamin C 399 units, Calcium 0 units, Iron 7 units

Sift together the flour, salt, spices and baking powder. Cream the butter and gradually add the sugar, then add the eggs well beaten. Then add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the flour. Mix and turn into a papered cake tin and bake in a slow oven for 3 hours.

Nutrition Facts
Amount Per Serving: Calories 6838 - Calories from Fat 1937
Percent Total Calories From: Fat 28%, Protein 6%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 215g, Saturated Fat 123g, Cholesterol 1347mg, Sodium 3880mg, Total Carbohydrate 1124g, Dietary Fiber 25g, Sugars 0g, Protein 101g, Vitamin A 9338 units, Vitamin C 841 units, Calcium 0 units, Iron 32 units

Mix all ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes.

Nutrition Facts
Amount Per Serving: Calories 311 - Calories from Fat 14
Percent Total Calories From: Fat 5%, Protein 7%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 53mg, Sodium 516mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 439 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

Heat the butter or margarine and water in a saucepan until melted. Remove from the heat and sift in the confectioners' sugar. Add the vanilla and beat well. The icing will thicken up as it cools.

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 52
Percent Total Calories From: Fat 34%, Protein 0%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 59mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 217 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe , after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and -sometimes- a marshmallow filling. The baking cake is made automatically with a diameter of 3 1/2 inches (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin.

CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda. In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter. Bake in a preheated 350F oven for about 10 minutes or until a tester inserted in centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack and cool completely.

VANILLA FILLING: In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla.

CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted icing (confectioner's) sugar until icing is of spreading consistency.

Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing.

MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES

Nutrition Facts
Amount Per Serving: Calories 3292 - Calories from Fat 1342
Percent Total Calories From: Fat 41%, Protein 7%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 149g, Saturated Fat 88g, Cholesterol 802mg, Sodium 6437mg, Total Carbohydrate 426g, Dietary Fiber 2g, Sugars 0g, Protein 61g, Vitamin A 5630 units, Vitamin C 2 units, Calcium 0 units, Iron 8 units

PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside.
FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside.
FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes.

Nutrition Facts
Amount Per Serving: Calories 357 - Calories from Fat 133
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 62mg, Sodium 137mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 1133 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units