Cakes

• Mix together:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3 Tblsps. cream (may substitute canned milk or whole milk for cream)
  • 1/4 tsp. maple flavoring.
  • 1/2 cup coconut
  • 1/4 cup chopped pecans.
• Spread over warm baked cake.
• Place 4 to 5 inches from broiler unit, and broil until bubbly and brown. It can burn easily, so keep a careful eye on it.

• 1 cup sugar (close packed brown) or white
• Beat until soft: 1/2 cup butter (1/4 lb.)
• Add sugar gradually, blend until very light.
• Beat in 1 egg.

• 1 3/4 cups cake flour (or 1 5/8 cups regular flour)
• Sift a little of the flour over:
  • 1 cup raisins (chopped)
  • 1 cup nut meats (pecans preferred)

• Add to the balance of the flour:
  • 1/2 tsp. salt
  • 1 tsp. soda
  • 1 tsp. cinnamon

• Cream:
  • 1/2 cup butter (Original recipe was lard, but Crisco is OK)
  • 2 cups sugar
• Add:
  • 3 eggs and beat
  • 1/2 cup lukewarm coffee
  • 2 cups flour
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1/2 cup cocoa
• Mix well.
• Add:
  • 1 tsp. vanilla
  • 1 cup boiling water.
• Mix well

Mix 1/2 cup thick starter, 1 cup water, 1/4 cup non-fat dry milk and 1 1/2 cup flour. Let stand 2 to 3 hours in a warm place until bubbly and has a sour milk odor.

In a separate bowl, cream 1 cup sugar, 1/2 cup shortening, 1 tsp. vanilla, 1 1/2 tsps.
soda, 1 tsp. cinnamon, and 1/2 tsp. salt.

Add 2 eggs, one at a time, beating well after each addition.

Melt 3 sqs. semi-sweet chocolate and add to creamed mixture. Stir 300 strokes or use low speed on electric mixer.

Pour into 2 greased and floured layer pans or 1 9x13 cake pan.