Cake recipes

Baby Cheese cakes
2 (8 ounce) packages of softened cream cheese
2/3 cup granulated sugar
1 Tablespoon lemon juice
1 Tablespoon vanilla
2 eggs 1 box vanilla wafers 1 can pie filling (of choice)

Blend cream cheese, sugar, lemon juice, vanilla and eggs with mixer. In muffin pans, place aluminum liners. Add one vanilla wafer round side up into each liner. Add cream cheese filling, about 2 Tablespoon each. Bake at 375 degrees for 15-20 minutes. Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filling).




Carmel Coffee Cake

2 (10-12 ounce) tubes or 3 (7.5 ounce) tubes refrigerator biscuits
1 cup brown sugar
1 cup (1/2 pint) whipping cream (half and half does not work)

Heat oven to 350 degrees. Stand biscuits upright in a circle in a greased bundt pan or any solid bottom tube pan. Sprinkle brown sugar on top of biscuits. Pour whip cream over sugar and biscuits. Bake 30 minutes or until golden brown. Allow to stand 10 minutes before inverting on a plate. Spread excess caramel sauce on the rolls.





Cherry cake

1/3 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon salt
1 cup milk
1 can sour pitted cherries (drained but reserve juice for sauce recipe)
1/2 cup walnuts (chopped)
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat oven to 350 degrees. In bowl, cream shortening, eggs and sugar. Sift all dry ingredients together. Add to cream mixture alternately with milk. Blend just until well mixed. Add well drained cherries and nuts - FOLD them in. Pour into a greased and floured 9x13 inch baking dish. Bake 40 minutes or until done.