Pumpkin Roll

Ingredients:
3 Eggs
1 Cup Sugar
2/3 Cup Canned Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Walnuts, Finely Chopped (Optional)

Filling:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/4 Cup Butter, Softened
1/2 Teaspoon Vanilla Extract
Additional Powdered Sugar

Directions:
1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.

2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts, if desired. Bake at 375° for 15 minutes or until cake springs back when lightly touched.

3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.

4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cooled cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.

Yield: 8-10 servings.

Strawberry Cake

I cannot take credit for this recipe. This recipe came from life-should-be-delicious.blogspot.com. I made it the other night for a Family Home Evening treat. It was delicious. It is like strawberry shortcake with a twist.

Cake:
1 Box Yellow Cake Mix
1 Cup Sour Cream
4 Eggs
1 Small Box Vanilla Instant Pudding
1/2 Cup Vegetable Oil
1/2 Cup Water
1 Cup Slivered Almonds (Optional)(I did not use them)
2 Teaspoons Almond Extract

In a large mixing bowl, combine all ingredients. Pour batter in desired baking dish such as a 9x13 (that is what I used), two 9-inch round pans, or bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean.

When cake is done, let cool completely. Turn cakes onto cooling racks and place on cookie sheets to catch extra glaze. I just let mine cool in the pan and never did take it out.

Almond Glaze:
2 Cups Powdered Sugar
3 Tablespoons Butter, Melted
Milk
2+ Teaspoons Almond Extract

Combine all ingredients except for milk and mix well. Slowly add milk a few tablespoons at a time until you get the right consistency of a runny glaze. I only used 2 teasoons extract.

Filling & Topping:
2 Cartons Fresh Strawberries
1 Carton Cool Whip

To Assemble the Cake:
Once cooled, poke holes into the cake with the handle of a wooden spoon. Pour the glaze over the top of the cake and let soak in and run over the edges. Top the cake with the cool whip and a layer of strawberries. Let cake sit in the fridge before serving.

Heath Cake

1 Chocolate Cake Mix
1 Quart Mrs. Richardson's Butterscotch Topping
9 Ounce Carton Cool Whip
2 Heath Candy Bars, Crushed or Heath Pieces

Bake the chocolate cake according to the package directions. Bake the cake in a 9x13 pan. While the chocolate cake is hot, spread 1 quart Mrs. Richardson's Butterscotch topping. Then take the Cool Whip and spread over the butterscotch. Crush the two Heath candy bars. Sprinkle the candy bar pieces on top.

Chocolate Zucchini Cake

I have also heard this called "Picnic Cake". It is great to take on picnics or potluck dinners because it travels well.

1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 1/2 Cups Flour
2 Cups Zucchini, Shredded
1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Cocoa
1 Teaspoon Salt
1/2 Cup Sour Milk
1 Teaspoon Vanilla

Mix the above ingredients together. Pour in a greased 9x13 baking pan. In a bowl combine: 1/2 cup chocolate chips, 1/2 cup brown sugar, 1/2 cup chopped nuts. Sprinkle over the top of the cake. Bake at 350 for 40-45 minutes.

Cherries and Cream Cake

1 Package Cherry Chip Cake Mix
1 Cup Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
21 Oz Can Cherry Pie Filling

Bake cake according to package directions in a 9x13 pan. Mix sour cream, sugar, vanilla, and cherry pie filling. Spread over the top of cooled cake. Store in the refrigerator.

Chocolate Bundt Cake

This is a recipe of my mother-in-laws.

1 German Chocolate Cake Mix
6 Ounce Package Chocolate Fudge Instant Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Oil
Chocolate Chips
Powdered Sugar

Combine the above ingredients (except for the powdered sugar) and mix well. Pour into greased bundt pan. Bake at 350 degrees for 50 to 60 minutes. Turn out after 10 minutes. When cooled, sprinkle with powdered sugar.

This recipe is microwaveable. Use a microwave safe cake pan. Microwave covered on medium heat for 15 minutes. Let stand 15 minutes uncovered. When cool, sprinkle with powdered sugar.

Punch Bowl Cake

1 Chocolate Cake, Baked in a 9x13 pan according to the package directions
12 Ounce Container Cool Whip
1 Large Instant Milk Chocolate Pudding Mix
Toffee Pieces or 6 Skor Candy Bars, Crushed

Mix and bake the chocolate cake according to the directions on the package. Also mix the pudding according to the directions on the box. Allow the pudding to set. In the bottom of a punch bow, crumble one half of the cake. Then lightly spread half of the pudding on top. Then add a layer of Cool Whip using half of the Cool Whip. Then sprinkle a layer of toffee pieces. Repeat the layers one more time.