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PLUM CAKE , Pat Wiens
CAKE:
2 ce flour 21/2 tspe baking powder
1/2 tspe salt 1/2 ce. margarine
2 T. sugar 2 eggs
2/3 ce milk .
TOPPING: |
2/3 ce sugar 5 1/4 ce margarine

1/2 c. flour

Combine flour, salt, sugar and baking powder. Cut in
margarine. Beat eggs and about 2/3 cup milk together and add
all at once. Stir just enough to make a soft dough. Spread
into a 9 x 13 inch pan. Put plums or any other fruit on top,
sprinkle with approximately 1/4 cup sugar.

Combine topping ingredients and sprinkle on tope Bake 55
to 60 minutes at 350°. |

ONE BOWL CHOCOLATE CAKE Jane DeVries
1 1/2 c. sugar : 3/4 tspe salt .

1 3/4 c. flour 1/2 ce. very soft shortening

1/2 ce. cocoa 2 eggs

1 1/2 tsp. baking powder 1 1/4 ce milk

1 tspe baking scda 1 tsp. vanilla

Mix together. Beat 2 minutes on medium speed, then divide
and spread batter in 2 greased and lined 9 inch layer pans.
Bake at 375° for 35 to 40 minutes. Frost when cold.

FROSTING:

Cream 1/2 cup soft butter until fluffy. Stir together 1/2
cup cocoa and 3 cups icing sugar. Add alternately to butter
with 4 tablespoons warm milk or cream and 1 1/2 teaspoons vanilla.

Ty

LEMON CAKE Mrs. Le. Sandee
1 pkge yellow cake mix 4 eggs
1 pkg. instant lemon pudding, 3/4 ce vegetable oil

4 serving size | 3/4 ce. water :

Blend and beat at medium speed for 2 minutes. Bake in angel
food or bundt pan, greased and floured, at 350° for 55 to 60
minutes. When cake pulls away from side of pan, it is done.
Let cool 10 minutes and then remove from pan.