Angel cake delight

Angel Cake Delight
4 tablespoons cold water
1 cup boiling water
1 (20 ounce) can crushed pineapple
1 large angel food cake
8 cups prepared Dream Whip or whipped topping)
2 envelopes unflavored gelatin
3 tablespoons lemon juice
1 cup sugar
1 cup coconut
Pour cold water over gelatin. Stir and add boiling water. Add pineapple, lemon juice and sugar. Let stand in refrigerator until chilled. Prepare Dream Whip or use whipped topping. Mix with gelatin mixture. Add coconut. Pinch cake into fine pieces. Prepare cake, alternating with a layer of cake crumbs and a layer of Dream Whip mixture, ending with Dream Whip mixture. Chill.
Makes 24 servings.

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Jelly bean confetti cake

Jelly Bean Confetti Cake
2 cups all-purpose flour
3/4 cup miniature jelly beans, cut in half (not licorice)
1 cup sugar
1 cup butter or margarine, softened
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar
Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel food cake pan. Lightly spoon flour into measuring cup; level off. In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside. In large bowl, beat together sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter; spoon into pan. Bake at 325 degrees for 50 to 60 minutes, or until toothpick inserted near center comes out clean. Cool upright in pan for 10 minutes. Invert onto serving plate. Cool completely. Sprinkle with powdered sugar.

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Old-fashioned carrot cake

Old Fashion Carrot Cake
2 eggs
1/2 cup maple syrup
3/4 cup oil
1/2 cup yogurt
3/4 cup sunflower seeds, shelled
1 1/2 cups grated raw carrots, packed tightly
1/4 cup raisins
1/4 cup cashew nuts, chopped
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
Preheat oven to 300 degrees. Beat eggs and add maple syrup, oil and yogurt; blend well. Then stir in seeds, nuts, raisins and carrots. In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold into carrot mixture. Blend well, but do not beat. Pour into greased 8 by 8 inch pan; bake for 1 hour. Remove from oven and cool in pan until edges separate from sides. Turn out onto a rack and cool well before serving.
Makes 8 servings.

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chocolate cherry upside down cake

Chocolate Cherry Upside Down Cake
1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/4 cup cooking oil
1/4 cup vinegar
1 1/2 teaspoons vanilla
Spread pie filling evenly over bottom of greased 13 by 9 by 2 inch pan. In large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, combine water, oil, vinegar and vanilla. Add liquid to dry mixture all at once. Stir just to moisten. Pour batter evenly over pie filling. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool in pan for 10 minutes; invert onto plate and cool.

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Pineapple upside down cake roll

Pineapple Upside Down Cake Roll
3 tablespoons margarine
3/4 cup brown sugar
1 (20 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped and drained
3 eggs, room temperature
3/4 cup sugar
3 tablespoons orange juice
1 teaspoon vanilla
3/4 cup all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees. Melt margarine in a 15 by 10 inch jelly roll pan. Sprinkle brown sugar over margarine. Cover with pineapple and cherries. Beat eggs until fluffy. Beat in sugar, a little at a time; blend well. Add orange juice and vanilla; beat. Sift flour, baking powder and salt together. Fold in carefully by hand. Pour into pan, covering pineapple mixture. Bake for 15 minutes. Turn out onto towel that has been dusted with powdered sugar. Roll up jelly roll style; cool in towel. Carefully unroll cake, removing towel. Gently roll up; place, seam side down, on a platter. Refrigerate until ready to serve.

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cherry cake

Cherry Cake
2 cups sugar
3/4 cup shortening
3 eggs, beaten
1/2 cup milk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup raisins
1 cup nut meats
1 quart Royal Ann cherries
1 teaspoon lemon extract
Cream together sugar and shortening; add eggs. Add sifted dry ingredients, alternately with milk. Add lemon extract. Stir in nuts and fruit. Pour into large loaf pan. Bake at 350 degrees until toothpick inserted into center comes out clean.

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Kahlua cheese cake

Kahlua Cheese Cake
Chocolate Crumb Crust:
1 1/3 cups chocolate wafer crumbs
1/4 cup softened butter
1 tablespoon sugar
Filling:
1 1/2 cups semi-sweet chocolate pieces
1/4 cup kahlua
2 tablespoons butter
2 large eggs, beaten
1/3 cup sugar
1/4 teaspoon salt
1 cup sour cream
2 (8 ounce) packages cream cheese, softened, cut into pieces
Whipped cream, optional
Chocolate leaves, optional
Combine all crust ingredients; press firmly into bottom of 9 inch springform pan. Preheat oven to 350 degrees. In small saucepan, over medium heat, melt chocolate with kahlua and butter; stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add sour cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust. Bake for 40 minutes, or until filling is barely set in center. Remove from oven and let stand at room temperature for 1 hour. Then refrigerate for several hours or overnight. Garnish if desired.
Makes 12 to 14 servings.

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