• 2 cups sugar
• 3 eggs
• 1 1/4 cup Wesson oil
• 1/2 cup orange juice
• 3 cups plain flour
• 1 tsp. soda
• 1/4 tsp. salt
• 1 tsp. cinnamon, ground
• Beat well with mixer.

Fold in with spoon:

• 1 cup chopped apples
• 1 cup coconut
• 1 cup chopped pecans

Grease bunt pan with solid shortening and sprinkle with flour. Bake at 325  degrees for 1 1/4 hours. Leave in pan, pour topping over cake while hot and let cool completely.

• 3 sticks of butter
• 3 cups of sugar
• 1- 8 oz. package of cream cheese
• dash of salt
• 1 1/2 tsp. vanilla flavoring
• 6 large eggs
• 3 cups plain sifted flour

Mix butter, cream cheese and sugar until soft. Add salt and vanilla flavoring; mix well. Add eggs, one at a time, beating well after each one. Add flour and mix well. Bake at 325 degrees for 1 1/2 hours.

• 4 1/2 cups sifted cake flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 cups butter
• 2 1/2 cups sugar
• 2 1/2 tsp. vanilla extract
• 1/2 tsp. ground mace
• 8 eggs
• 1/2 cup milk

Sift flour, baking powder and salt. Cream butter for 10 minutes until very soft and fluffy. Add sugar, (2 tbs.'s at a time) creaming after each addition. Blend in vanilla and mace. Beat in eggs one at a time. Add flour mixture alternately with milk, beginning and ending with flour. Beat after each addition until smooth. Bake at 325 degrees for 1 1/2 hours.

• 3/4 cup shortening
• 3 cup light brown sugar, packed
• 4 eggs
• 2 tsp. vanilla extract
• 3/4 cup cocoa
• 1 tbs. baking soda
• 1/2 tsp. salt
• 3 cups sifted cake flour
• 1 1/3 cup dairy sour cream
• 1 1/2 cups boiling water
• 1/2 cup chopped maraschino cherries
• 1/2 cup chopped nuts

Grease 3- 9 inch layer cake pans and set aside. Preheat oven to 350 degrees. In large mixing bowl beat shortening, brown sugar and eggs on high speed for 5 minutes. Blend in vanilla, cocoa, baking soda and salt; mix well. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water mixing until blended. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool in pans 10 minutes.

Chocolate Icing:

• 2/3 cup soft butter
• 2 lb. confectioner's sugar
• 2 oz. unsweetened chocolate melted and cooled
• 2 egg yolks
• 1 tbs. vanilla
• about 1/2 cup whipping cream

In a large mixing bowl, cream butter gradually; blend in 1 pound confectioner's sugar. Stir in melted chocolate, egg yolks and vanilla. Gradually beat in remaining 1 pound confectioner's sugar. Add enough whipping cream to bring to spreading consistency.

To assemble, spread tops of 2 cake layers with frosting. Sprinkle each with half of chopped cherries and nuts; stack layers top with remaining cake layer. Frost top and sides of cake with remaining frosting.

• 2 sticks of margarine
• 1/2 cup milk
• 1/2 cup of cocoa
• 4 eggs
• 1 1/2 cup self-rising flour
• 2 cups sugar
• 1 tsp. vanilla
• 1 1/2 cup pecans, chopped
• dash of salt
• 1 small package miniature marshmallows

Melt margarine; add cocoa with beaten eggs, flour and milk. Add salt and sugar. Beat well, then add nuts and beat more. Pour in greased pan 13 x 9 x 2 inches. Bake for 35 minutes at 350 degrees. Pour marshmallows over cake while still hot. Put cake in warm oven until marshmallows melt.