Aunt Ruth's Favorite White Cake

Yield: Makes one 2-layer cake

Ingredients :

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

3 eggs

2 tablespoons vegetable oil

1 teaspoon vanilla

1/2 teaspoon almond extract

Creamy White Frosting (recipe follows)

Preparation :

• Preheat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans.
• Combine cake mix, water, eggs and oil in large bowl. Beat at medium speed of electric mixer until well blended. Add vanilla and almond extract; mix until well blended. Divide batter evenly between prepared pans.
• Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cakes from pans to racks; cool completely.
• Prepare Creamy White Frosting. Fill and frost cake with frosting.

Aunt Lucille's Chocolate Pound Cake

Yield: Makes 12 servings

Ingredients :

1. 3 cups all-purpose flour
2. 4 to 5 tablespoons unsweetened cocoa powder
3. 1 tablespoon baking powder
4. 1/4 teaspoon salt
5. 1/2 cup (1 stick) margarine or butter
6. 1/2 cup shortening
7. 3 cups sugar
8. 4 eggs
9. 1 cup sweetened condensed milk
10. 1 teaspoon vanilla
11. Chocolate Frosting (recipe follows)

Preparation :

• Preheat oven to 300°F. Grease 10-inch Bundt pan. Set aside.
• Sift flour into medium bowl. Sift again with cocoa, baking powder and salt.
• Beat margarine and shortening 1 minute in large bowl with electric mixer at medium speed. Beat in sugar gradually. Add eggs, one at a time, beating well after each addition until blended. Add flour mixture, milk and vanilla; mix well. Pour into prepared pan.
• Bake 1 hour or until toothpick inserted into center comes out clean. Cool cake completely in pan on wire rack. Prepare Chocolate Frosting. Invert cake onto serving plate. Frost top and sides of cake with frosting.
  

Apple-Walnut Glazed Spice Baby Cakes

Yield: Makes 12 cakes

Ingredients:

All-purpose flour for dusting

1. 1 package (about 18 ounces) spice cake mix
2. 1-1/3 cups plus 3 tablespoons water, divided
3. 3 eggs
4. 1/3 cup vegetable oil
5. 1/2 teaspoon vanilla butter and nut flavoring*
6. 3/4 cup chopped walnuts
7. 12 ounces Granny Smith apples, peeled and cut into 1/2-inch cubes
8. 1/4 teaspoon ground cinnamon
9. 1 jar (12 ounces) caramel ice cream topping

Preparation :

• Preheat oven to 350°F. Lightly grease and flour 12 (1-cup) mini bundt pans.
• Beat cake mix, 1-1/3 cups water, eggs, oil and flavoring in large bowl 30 seconds on low speed of electric mixer. Beat 2 minutes at medium speed.
• Spoon batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted near centers of cakes comes out almost clean. Cool in pans on wire rack 15 minutes. Carefully invert cakes from pans to wire rack; cool completely.
• Meanwhile, place 12-inch skillet over medium high heat until hot. Add walnuts; cook 3 minutes or until walnuts are lightly browned, stirring frequently. Remove nuts to small bowl. In same skillet, combine apples, remaining 3 tablespoons water and cinnamon; cook and stir over medium-high heat 3 minutes or until apples are crisp-tender. Remove from heat; stir in walnuts and caramel topping. Spoon glaze over each cake.