1 1/2 c. boiling water
1 c. rolled oats
1/2 c. margarine
1 c. sugar
1 c. brown sugar
3 eggs
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. each nutmeg, ginger, cloves
1/2 c. chopped nuts
2 c. cored & finely chopped pears
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
Pour water over oats and allow to sit for 1/2 hour.
Cream butter and sugar;
beat in eggs and vanilla.
In a large bowl, toss pears with flour, mix in soda, salt, spices and nuts.
Fold in oatmeal and egg mixture until thoroughly
blended.
Pour into greased and floured baking pan.
Bake at 350 degrees for
35 to 45 minutes or until wooden pick inserted near center comes out clean. Cool.
Serve with whipped topping.
La Mesa, California
155335
MANDARIN
ORANGE
CAKE
1 pkg. yellow cake mix (without pudding mix)
1 (11 oz.) can mandarin oranges, undrained
4 eggs
1/2 c. vegetable oil
Combine cake mix, mandarin oranges, eggs and oil.
Beat 2 minutes at high speed.
Reduce to low speed, beat 1 minute.
Pour batter into 3 greased and
floured 9 inch round cake pans.
Bake at 350 degrees for 20 to 25 minutes.
Cool
in pans 10 minutes.
Remove layers from pans and let cool completely. ICING:
1 (15 oz.) can crushed pineapple, drained
1 (9 oz.) carton frozen whipped topping, thawed (Cool Whip)
1 (3 3/4 oz.) pkg. vanilla instant
pudding mix
Combine all ingredients.
Beat 2 minutes.
Let stand 5 minutes or until mixture is of spreading consistency.
Spread mixture between layers, top and side of
cake.
Chill 2 hours before serving.
Store in refrigerator.
Fort Worth, Texas
155336
DATE
CAKE
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