1 c. oleo
2 eggs
2 tsp. cinnamon
2 tsp. soda
1/4 tsp. salt
1 c. cold coffee
3 c. flour
3 c. rhubarb, chopped
1/2 c. brown sugar
1/2 c. nuts, chopped
Cream sugar, oleo and eggs together.
Add cinnamon, soda and salt.
Alternately add coffee and flour.
Stir in rhubarb.
Pour into 9 x 13 inch baking pan.
Top with brown sugar and nuts.
Bake 45 minutes at 350 degrees.
Serve with whipped topping or vanilla ice cream.
Sheridan, IL
155287
DUMP
CAKE
1 (16 oz.) can crushed pineapple, don't drain
1 can cherry pie filling
1 box yellow cake mix
1 c. pecans, chopped
2 sticks butter
Grease a 9 x 13 inch pan.
Spread pineapple on bottom of pan.
Dump in pie filling.
Gently spread out.
Don't mix up.
Pour cake mix over this.
Sprinkle nuts.
Drop butter by spoonfuls on top.
Bake at 350 degrees for 1 hour.
Marietta, GA
155288
CHOCOLATE
YUM
YUM
CAKE
BOTTOM
LAYER:
1 box chocolate cake mix
1 c. pecans, chopped
1 stick real butter
Mix like pie crust and pat in 9 x 13 inch pan.
TOP
LAYER:
1 (8 oz.) pkg. cream cheese, softened
1 box powdered sugar
3 eggs
1 tsp. vanilla
Mix together and spread on top of bottom layer.
Bake at 350 degrees for 40
minutes.
Cut into small bars.
Marietta, GA
155289
DATE
CHOCOLATE
CHIP
CAKE
1 c. dates, chopped
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