1 c. shortening (Butter)
3 t. baking powder
2 c. sugar
¼ t. salt
3 c. flour
1 t. vanilla
4 eggs
1 c. milk

Preheat oven to 350 degrees.  Grease and flour a tube pan or two 9 inch layers.

Cream shortening and sugar; add eggs one at a time beating after each addition.  Sift together flour, baking powder and salt.  Stir vanilla into milk.  Starting and ending with dry ingredients, add flour mixture to batter alternately with liquid.  Beat after each addition just until blended.  Pour into pans and bake 1 hour for tube or 30 to 35 minutes for layers.

We got this recipe from a “hill lady” in North Carolina.  The ingredients don’t sound logical but the cake is very good.

2 cups sugar
1 tea soda
1 ½ cups oil
2 cups chopped apples
3 eggs
1 cup flaked coconut
1 ½ tea vanilla
1 cup chopped nuts
1 tea salt
3 cups flour

Mix sugar and oil and heat a little.  Add eggs and beat well.  Add salt and soda to flour and mix.  Add all remaining ingredients.  Bake 1 hour and 20 minutes at 350

1 ½ c. applesauce
½ t. cloves
1 c. sugar
2 c. flour
1 egg
1 ½ t. vanilla
½ c. melted shortening
1 c. raisins
1 t. soda
1 ½ t. cinnamon
1 c. chopped pitted dates
1 c. chopped nuts (optional)

Mix shortening and sugar together; add egg and mix thoroughly. Then mix all dry ingredients together.  Mix well Bake in tube pan 350 degrees 1 hour.

¾ c. shortening
1 tea. soda
1 ½ c. sugar
1 tea salt
1 c. mashed bananas
1 c. buttermilk
2 eggs
1 tea. vanilla
2 cups sifted flour
½ c. chopped nuts

Put ingredients together like any butter cake.  Bake in two nine inch layers.  Frost with the following on top and between layers. May be sprinkled with additional chopped nuts.

FROSTING
Cook together to stiff paste:
2 ½ Tbsp. flour and ½ c. milk.

Cool to lukewarm

Cream:
¼ c. butter
¼ c. shortening
½ tsp. salt
½ c. sugar
Add to cooled paste.  Add ½ tea. vanilla and beat until the consistency of whipped cream.

3 cups flour
1 tea. salt
2 cups sugar
3 cups grated carrots
2 tsp. baking powder
1 ½ cups salad oil
2 tsp. cinnamon
1 cup nuts
2 tsp. soda
4 eggs

Mix dry ingredients; add carrots.  Make a well in center and add oil.  Beat eggs slightly and add to mixture.  Mix in nuts.  Bake 1 hour and 15 minutes at 350. Cool.  Frost with cream cheese frosting

CREAM CHEESE FROSTING

1 box powdered sugar
1 stick butter
3 oz. cream cheese
2 t. vanilla

Mix all ingredients well with mixer.  Add milk if too thick.

This is a fine basic cake and can be filled or frosted in many different ways. I like it with lemon curd filling, white mountain frosting and fresh coconut.

2 eggs separated
3 tsp. baking powder
1 ½ cups sugar
1 tsp. salt
2 ¼ cups sifted cake flour
1 cup milk
1/3 cup vegetable oil
1 ½ tsp. flavoring

Heat oven to 350.  Prepare two 8 or 9 inch pans. 
Beat egg whites until frothy.  Gradually beat in ½ cup sugar.  Continue to beat until stiff and glossy enough to stand in peaks.  Sift remaining sugar, cake flour, baking powder and salt into another bowl.  Pour in oil and half of milk.  Beat one minute.  Add remaining milk, egg yolks and flavoring.  Bet 1 minute more.  Fold meringue into batter.  Bake 25 to 30 minutes.

4 squares unsweetened chocolate
1 ½ c. butter
8 egg yolks
2 c. powdered sugar
¼ c. water
2 t. vanilla
1 c. sugar
1 c. chopped pecans
16 oz. vanilla wafers

Melt chocolate.  Add beaten yolks which have been stirred together with water and sugar.  Cook and stir until very thick.  Remove from heat and beat until smooth.  Cool.  Whip butter and powdered sugar and add to chocolate mixture.  Beat egg whites until stiff and fold into chocolate. Add vanilla.  Put together in three layers with vanilla wafers beginning with wafers and ending with chocolate.  Chill well.  This is better the second day

½ lb. butter
½ tea baking powder
½ c. shortening
½ tea. salt
3  cups sugar
4 Tbsp. cocoa
5 eggs
1 cup milk
3 cups flour (reg.)
1 Tbsp. vanilla

Cream together butter and shortening; add sugar and eggs.  Sift dry ingredients and add alternately to creamed mixture with milk to which vanilla has been added.  Bake in tube pan in 325 degree oven for 80 minutes.

ICING
¼ cup butter
2 squares unsweetened chocolate
1 lb. powdered sugar
1 tea. vanilla
Melt butter and chocolate.  Add to sugar and beat until of spreading consistency. Add cream if needed

1 8” graham cracker crust
½ t. vanilla
1 8 oz. pkg. cream cheese
dash salt
½ c. sugar
2 eggs

TOPPING:
1 c. sour cream
2 T. sugar
½ t. vanilla

Beat cream cheese until fluffy.  Blend in ½ c. sugar, vanilla and salt.  Add eggs one at a time.  Pour filling into crust. Bake 325 degrees 25-30 minutes. Combine sour cream topping.  Spoon over pie and bake five minutes more.  Chill.

¼ c. butter
2 T. milk
½ c. brown sugar
Approx.1 c. sifted confectioner’s sugar.

Melt butter in saucepan..  Add brown sugar.  Boil over low heat for two minutes stirring constantly.  Stir in milk.  Bring to boil.  Cool to Luke warm. gradually add confectioner’s sugar.  Beat until thick enough to spread.  If icing becomes too stiff, add a little hot water.  (This is enough for a medium sized loaf cake.  For two layers, double this recipe.  Very rich)