whats Baking!!

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Heavenly Lemon Muffins

Ingredients:
1 package (16-ounce size) 1-step angel food cake mix
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup skim milk
2/3 cup applesauce
1/4 cup vegetable oil
2 egg whites
2 tablespoons grated lemon peel
2 teaspoons lemon extract
4 drops yellow food color (optional)
2 tablespoons powdered sugar (optional)



Directions:
Preheat oven to 375 degrees F. Line 2 1/4-inch muffin cups with paper liners or spray with nonstick cooking spray.

In large bowl, prepare angel food cake mix according to package directions.

In another large bowl, combine flour, baking powder and salt. In a medium bowl, combine granulated sugar, milk, applesauce, oil, egg whites, lemon peel, lemon extract and, if desired, yellow food color. Stir applesauce mixture into flour mixture just until moistened.

Fill each muffin cup 1/3 full with applesauce batter. Top with angel food cake batter, filling each cup almost full. (There will be some angel food cake batter left over.)

Bake 20 minutes or until puffed and golden. Immediately remove from pan; cool completely on wire rack.

Sprinkle tops with powdered sugar, if desired.

For Heavenly Strawberry Muffins: Substitute strawberry extract for lemon extract and, if desired, red food color for yellow. Eliminate lemon peel.

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Norwegian Sugar Cookies From the kitchen of Kyle Carlson


1 cup sugar
1 cup butter or margarine
2 eggs
3 Tablespoons milk
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
2 teaspoon cream of tarter

Cream sugar and butter. Beat in eggs. Add milk and vanilla. Mix dry ingredients and stir (may need to add 1/4 cup of flour). Chill 1 hour. Roll thin and sprinkle sugar or roll into balls with a glass dipped in sugar press down. Bake at 350 degrees for 8 to 10 minutes.

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Cream Cheese-Pecan Frosting


Ingredients:

1 package (8 oz. size) cream cheese, softened
4 tablespoons softened butter or margarine
1 teaspoon vanilla
1 dash salt
2 1/2 cups sifted powdered sugar
1/2 cup chopped pecans



Directions:
Cream together cream cheese and softened butter. Beat in vanilla and salt.

Gradually add powdered sugar. Blend in well. Stir in chopped pecans.

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Easter Bunny Bread


Ingredients:

2 packages yeast, quick rise
1/2 cup sugar
1 1/2 teaspoon salt
4 1/2 cups flour, divided
6 tablespoons margarine
1 cup water
2 large egg yolks
2 large egg whites, divided use
8 milk chocolate candy kisses
***Decoration***
1 tablespoon sugar, confectioners
1/4 teaspoon water
Red food coloring, as needed



Directions:
In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Beat in 1 egg white and egg yolks with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets.

Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Repeat to make more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat as needed.

To decorate: Mix confectioners' sugar with water and a hint of red food coloring (for pink); use to draw face on bunnies.

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Priest's Pancakes

1 cup flour
1 Tbls baking powder
1 tsp. salt
1 heaping Tbls. sugar
1 2/3 cup milk
2 Tbls butter, melted & cooled
2 eggs, separated

Sift flour, baking powder, salt and sugar together in a large bowl. Whisk in milk, butter and egg yolks. Beat egg whites to soft peaks and fold into batter.
Heat griddle over med. heat and melt 1 tsp butter 'til it begins to foam. Spoon heaping Tbls of batter onto griddle. Flip when a few bubbles form.cook til golden brown.

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Loaded Krispie Crunches

• 1 cup margarine, softened
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 2 eggs, beaten
• 2 cups sifted self rising flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups quick oatmeal
• 2 cups Rice Krispies
• 1 cup coconut flakes
• 1 cup chocolate chips

1. Preheat oven to 350°F.
2. Cream the shortening and both kinds of sugar together, beating until light and fluffy. Add the eggs and beat well.
3. Sift together the flour, salt, and baking soda. Add to the wet ingredients.
4. Add in the oatmeal, rice krispies, coconut, and chocolate chips. Mix well. The batter should be stiff.
5. Roll the dough into small balls and place on a greased cookie sheet. Flatten with a fork, leaving 1 inch in between the cookies.
6. Bake for about 12 minutes.

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Hawaiian Muffins

Ingredients

DRY MIX

• 2 c Flour
• 1/3 c Sugar
• 2 ts Baking powder
• 1/2 ts Salt
• 1 Jar (3.5-oz) salted;
• 2/3 c Flaked coconut
• 1/2 c Chopped dried pineapple

WET MIX

• 3/4 c Milk
• 1/2 c Melted & cooled butter or
• 1 Lightly beaten egg
• 1 ts Vanilla

Instructions


Preheat oven to 400F, prepare pans. In a bowl combine first 4 dry mix ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix together the wet mix ingredients. Add dry mix to wet mix until just combined. Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These muffins freeze well.

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Vermont Spice Cake

CAKE

3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter , softened (we recommend LAND O LAKES® Butter)
3 large eggs
1 1/2 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup NESTL? CARNATION® Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract

MAPLE FROSTING

11 ounces cream cheese , softened
1/3 cup butter , softened (we recommend LAND O LAKES® Butter)
3 1/2 cups sifted powdered sugar
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves (optional)


PREHEAT oven to 325°F. Grease and flour two 9-inch-round
cake pans.

FOR CAKE
COMBINE flour, baking powder, pumpkin pie spice, baking soda,
nutmeg and salt in small bowl. Beat sugar and butter in large
mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in
pumpkin, evaporated milk, water and vanilla extract. Gradually
beat in flour mixture. Spread evenly into prepared cake pans.

BAKE for 35 to 40 minutes or until wooden pick inserted in center
comes out clean. Cool in pans on wire racks for 15 minutes; remove
to wire racks to cool completely.

FOR MAPLE FROSTING
BEAT cream cheese, butter and powdered sugar in large mixer bowl
until fluffy. Add maple flavoring; mix well.

TO ASSEMBLE
CUT each cake in half horizontally with long, serrated knife.
Frost between layers and on top of cake, leaving sides unfrosted.
Garnish with nuts, if desired.

NOTE: To make a 2-layer cake, frost between layers, over top
and on sides of cake.

Makes 12 servings

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Tropical Sunshine Cake

Fix this for brunch or a breakfast party. Strewn with bits
of pineapple and toasted flaked coconut this cake will
satisfy the taste for tropical treats.

Prep: 20 min - Cook: 30 min

1 pkg. (18.25 oz.) yellow cake mix
1 can (12 fl. oz.) CARNATION Evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved), divided
1/2 cup chopped almonds (optional)
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
1 container whipped cream


PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.

COMBINE cake mix, evaporated milk and eggs in large mixer bowl.
Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour
batter into prepared baking pan. Sprinkle with almonds.

BAKE for 30 to 35 minutes or until wooden pick inserted in
center comes out clean. Cool in pan on wire rack for 15 minutes.

COMBINE sugar and 2 tablespoons reserved pineapple juice in
small bowl; mix until smooth. Spread over warm cake, sprinkle
with coconut and remaining pineapple. Cool completely before
serving. Top with whipped cream, if desired.

Makes 12 servings

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Sorry Cake
Source: Recipeland

2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1/2 c Vegetable shortening --
Solid 1/2 c Unsalted butter
1 2/3 c Sugar
6 lg Eggs -- separated
1 c Buttermilk
1 tb Orange zest -- freshly
Grated 2 c Shredded wheat® -- broken
1 c Cranberries -- quartered
1/2 c Chopped pecans
1/4 ts Cream of tartar

CREAM CHEESE FROSTING
4 oz Cream cheese -- softened
1/4 c Unsalted butter -- softened
3 c Confectioner's sugar
1 tb Fresh orange juice --
Approximately 1 t Orange zest -- freshly Grated

Set oven to 350F. Three buttered 8- or 9-inch round cake pans. To make the cake, sift together the flour, baking soda, and salt. Beat the shortening with the butter until well combined. Cream in the sugar and beat until fluffy and light. Beat in the egg yolks one at a time until well combined. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the orange zest, cereal (broken into shreds), cranberries, and pecans. Beat the cream of tartar into the egg whites and continue beating until stiff. Gently fold the whites into the cake batter. Pour into the 3 prepared pans. Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on racks. To make the frosting, beat the cream cheese with the butter until well combined. Gradually add the sugar and orange juice; beat until creamy and smooth. Stir in the orange zest. Frost the tops and sides of the cake.

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Mocha Snack Cake

Rich and moist, this cake is quick to bake and needs no frosting.

Prep: 10 min - Bake: 25 min

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat free skim milk
1 tablespoon instant coffee granules
1/3 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
Powdered sugar


Heat oven to 350°F. Combine milk and coffee granules in small
bowl; stir to dissolve. Set aside.

Combine Soft Baking Butter with Canola Oil and sugar in large
mixer bowl. Beat at medium speed, scraping bowl often, until
creamy. Add milk mixture, egg and vanilla; continue beating
until well mixed. Reduce speed to low; add flour, cocoa, baking
powder and salt; beat until well mixed.

Pour batter into greased 8-inch square baking pan. Bake for
25 to 30 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes. Remove from pan.

To serve, cut cake into squares; sprinkle each serving with
powdered sugar.

Makes 9 servings

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French Chocolate Cake

Ingredients

• 1 3/4 cups Cake flour
• 1 1/2 teaspoons Creme of tartar
• 1 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/2 cup Butter softened
• 1 1/2 cups Sugar or Splenda
• 2 large Eggs room temp
• 1/2 cup Milk
• 2 ounces baking Chocolate
• 1 teaspoon Vanilla
• 3/4 cup Water boiling

Instructions


Heat over to 350F. Lightly grease and flour the baking pan(s). Melt chocolate in double boiler. Sift flour, tartar, soda and salt together in large mixing bowl. Add eggs, butter, milk, chocolate and vanilla. Mix thoroughly. Add boiling water and beat 1 min. Pour into pan(s) and bake for 30-40 mins until toothpick comes out clean. Cool thoroughly before frosting if desired. Enjoy

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Maple Walnut Pound Cake
Source: GardenGuides.com - Kitchen

1 cup Butter of Margarine Softened
1 1/2 cup Granulated Sugar
1/2 cup Packed Brown Sugar
2 1/4 cups Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/4 cup milk
1 Tbsp. Maple Flavoring
5 eggs
1 1/2 cups Chopped Walnuts
Maple Glaze (recipe follows)
Walnut halves or chopped walnuts for garnish

In mixer bowl cream butter and sugars until fluffy. In another bowl combine flour, baking powder and salt. In measuring cup combine milk and maple flavoring; beat into butter mixture alternatively with flour mixture. Beat in eggs 1 at a time. Mix in 1 1/2 cups chopped walnuts. Turn into greased 9 or 10 inch tube pan. Bake in lower third of 300-degree oven 1 hour to 1 hour, 15 minutes, just until pick inserted into center comes out clean. Cool in pan 15 minutes, then turn out onto rack to cool completely. Drizzle with maple glaze and garnish with walnuts.

Maple Glaze:
In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 Tbsp. Milk to make a glaze of thick pouring consistency. Stir in 1/4 tsp. maple flavoring. Yield: Makes one 9 or 10 inch cake (approx. 12-14 servings)

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Amish Cinnamon Flop
Source: Complete Recipes

Serves: 12 Servings

1 cup Granulated sugar
1 tb Butter
1 cup Milk
2 cup Flour
1/4 ts Baking powder
2 cup Brown sugar
1 1/2 Stick butter
Cinnamon and nutmeg

Cream tablespoon butter and granulated sugar. Sift together flour, salt and
baking powder. Add alternately with milk to creamed butter and sugar. Stir
until smooth. Pour into 2 greased and floured 8-inch cake pans. Dredge tops
lightly with flour. Sprinkle 1 cup of brown sugar over each. Cut small
pieces from the 1 1/2 sticks of butter and poke down into batter. Sprnkle
tops with cinnamon and nutmeg. Bake at 350deg F. for 20 minutes (or until
toothpick inserted in the center comes out clean) Serve warm. (great w/
whipped topping)

From: Jacinta Miller

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Frozen Lemonade Squares


Ingredients:
18 squares honey graham crackers, finely crushed
1/3 cup margarine or butter, melted
1 quart frozen vanilla yogurt, softened
1 can (6 oz. size) frozen lemonade concentrate, thawed
1/2 cup thawed light non-dairy whipped topping
Mint sprigs and lemon slices (optional)



Directions:
Mix crumbs and margarine. Press firmly onto bottom of 9-inch square pan.

Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.

Freeze 4 hours or until firm.

Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.

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Idiot Proof One Bowl Yellow Cake
Source: "Clueless in The Kitchen"


3 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 cup milk -- heated to boiling
3 tbsp vegetable oil

Preheat the oven to 350° F (180' C).

Prepare two 8 or 9-inch round cake pans by lining them with waxed paper.

In a large bowl, with an electric mixer, beat the eggs for a few minutes, until foamy. Add the sugar and vanilla, and continue beating until light and fluffy, about 5 minutes. Measure in the flour and baking powder, and beat just until combined. Finally, add the hot milk and vegetable oil, and beat until smooth.

Pour the batter evenly into the prepared pans, and bake at 350° F ( 180' C) for about 20 minutes, or until golden.

Loosen the sides of the cakes by running a knife around the edge, then turn them over onto a rack-they should fall out of the pans. Peel off the waxed paper, and let cool completely before icing. Done.

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Kentucky Butter Cake

3 cups all-purpose flour
2 3/4 cups granulated sugar, divided use
1/2 teaspoon baking soda
1 cup buttermilk
1 1/3 cups butter, divided use
4 teaspoons vanilla extract, divided use
4 large eggs
3 tablespoons water
1 teaspoon salt
1 teaspoon baking powder
Preheat oven to 325*F (160*C). Grease and flour one 10-inch Bundt pan*. Blend together on low speed of an electric mixer flour, 2 cups of sugar, salt, baking powder, baking soda, buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake for 60 minutes or until wooden pick inserted in center comes out clean. While cake is still Hot make Butter Sauce.

To Make Butter Sauce:
In a saucepan combine remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and water. Cook over medium heat, until fully melted and combined, do not boil. Poke holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. Makes 12 servings.

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Kahlua Fudge Brownies
by Dave Anderson

Yield: 10 to 12 servings

• 1 1/2 cups flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 2/3 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 2 cups sugar
• 1/3 cup peanut oil
• 1/4 cup espresso powder
• 4 eggs
• 1 cup chopped pecans
• 1/4 cup Kahlua

• Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahla into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.

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• Butterscotch Brownies
• 1 cup (2 sticks) unsalted butter
• 2 cups (well-packed) light brown sugar
• 2 large eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup coarsely chopped walnuts (optional)

• Heat the oven to 350 degrees and butter an 8 x l0-nch baking pan.
• Melt the butter in a medium saucepan over low heat. Remove from heat and add the sugar. Combine well. Let the mixture cool to room temperature, then transfer to a large mixing bowl. Add the eggs, mixing while adding.
• Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and the walnuts, if using.
• Scrape the batter into the pan. Bake the brownies for 35 to 45 minutes, or until a knife comes out clean. Remove from the oven and let the brownies cool for about 20 minutes before cutting. Serve them right out of the pan or arrange on a platter.

NINA BRAMHALL

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Banana Chocolate Smoothie

Ingredients

• 2 1/2 cups of milk
• 1 frozen banana
• 3 tablespoons of Jiff creamy peanut butter
• 2/3 cups of natural vanilla icecream
• 1 You can have as much chocolate syrup in it as you

Instructions


Blend it all together for about 1-2 minutes. Then, you can eat it!

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Trifle

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese,softened
2 cups fat free milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed 1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (12 oz.) frozen raspberries without syrup, thawed
1 pkg. (8.5 oz.) angel food cake, cut into 3/4-inch cubes

BEAT Neufchatel cheese in large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. MIX pineapple and raspberries. ARRANGE 1/3 of the cake cubes in 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.

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• Butterscotch Brownies
• 1 cup (2 sticks) unsalted butter
• 2 cups (well-packed) light brown sugar
• 2 large eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup coarsely chopped walnuts (optional)

• Heat the oven to 350 degrees and butter an 8 x l0-nch baking pan.
• Melt the butter in a medium saucepan over low heat. Remove from heat and add the sugar. Combine well. Let the mixture cool to room temperature, then transfer to a large mixing bowl. Add the eggs, mixing while adding.
• Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and the walnuts, if using.
• Scrape the batter into the pan. Bake the brownies for 35 to 45 minutes, or until a knife comes out clean. Remove from the oven and let the brownies cool for about 20 minutes before cutting. Serve them right out of the pan or arrange on a platter.

NINA BRAMHALL

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Brown Velvet Cake

Ingredients:
2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 1/2 cup firmly packed light brown sugar
2 eggs
3 squares (1 oz size) unsweetened chocolate, melted
1 cup skim milk PLUS
2 tablespoons skim milk
1 teaspoon vanilla extra
Prepared frosting, as desired (vanilla is good with this recipe)



Directions:
Sift together flour, baking soda and salt. Using an electric mixer, beat shortening and sugar in large bowl. Beat in eggs until mixture is very light and fluffy; stir in chocolate. Combine milk and vanilla. Alternately add dry and liquid ingredients to beaten egg mixture, beginning and ending with dry ingredients. After each addition, beat until smooth.

Pour into 2 greased and floured 9-inch layer cake pans. Bake in 350 degree F oven 25 minutes or until toothpick in center comes out clean. Cool in pan 10 minutes; remove from pan and cool thoroughly on rack.

Spread frosting (as desired) between layers and on sides and top of cake.

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Chocolate Godiva Cake

• 1 cup Godiva milk chocolate liqueur
• 1 cup buttermilk
• 1/3 cup milk chocolate, melted
• 3 large eggs
• 8 tablespoons unsalted butter, softened
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour

1. Preheat oven to 375 and flour a 9 inch, springform cake pan.
2. Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes.
3. Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan.
4. (This can also be used to make a layer cake, divide batter accordingly.).

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Banana Split Icebox Cake

Ingredients:

1 1/2 cup graham cracker crumbs
1/2 cup soft margarine
2 cups confectioner's (icing/powdered) sugar
1/2 cup soft margarine
2 eggs
1 can (no. 2 size) crushed pineapple, drained well
3 ripe bananas
1 small carton Cool Whip
1 small jar maraschino cherries, cut up
1 small package pecans, chopped



Directions:
Mix Graham cracker crumbs and the 1/2 cup margarine. Press into 13 x 9 x 2 oblong dish (1st layer).

Combine sugar, 1/2 cup margarine, and eggs. Beat til fluffy. Spread on top of graham crackers in oblong pan (2nd layer).

Pour well drained pineapple on top next (3rd layer).

Slice up bananas and place on top of the pineapple (4th layer).

Cover with Cool Whip (5th layer).

Sprinkle with the chopped pecans and maraschino cherries (6th layer).

Chill 3 hours before serving.