Red Velvet Cake Ingredients: 4 cups self-rising or cake flour 3 cups sugar 2 tsp. vanilla extract 1.

5 cups water 4 eggs 1 cup sour cream 8 Tbsp. red food color .5 cup oil 4 cups mixed nuts, chopped 2 Tbsp. mayo or salad dressing 1 cup softened butter Directions: Preheat oven to 375. In a medium bowl, combine sour cream, mayo, softened butter, sugar, and vanilla extract. Set aside. In a large bowl, combine flour, water, and oil and beat manually or using an electric mixer, beat at medium speed. Slowly add eggs and continue beating at medium speed until batter is smooth. Fold in sour cream mixture; finally add food color and beat batter once more until smooth. Lightly grease and flour two 8" or 9" baking pans. Pour batter in both pans and bake for at least 45-60 minutes. Cool at room temperature for 15-20 minutes. Frost layers with sour cream or vanilla frosting. After frosting each layer, coat with mixed nuts. Blue Velvet Cake Ingredients: 4 cups self-rising or cake flour 3 cups sugar 1.5 tsp vanilla extract 2 cups water

4 eggs 3/4 cup sour cream 1/2 cup oil, or softened butter or margarine 8 Tbsp. blue food coloring 4 cups chopped walnuts 1 cup each chopped pecans and almonds 2 pkgs. instant vanilla pudding Directions: Preheat oven to 350. Combine first seven ingredients. Slowly add food coloring. Mix at high speed. For filling (pudding), follow instructions as written on the box. Oil and slightly flour two 8" or 9" baking pans. Halfway fill each pan with batter, then add filling, and fill pan with batter. Bake for at least 45-60 minutes. Insert toothpick in center of cake. If tootpick comes out clean, then it is done. Cool, then frost. Cover each layer with chopped walnuts, pecans and almonds. Then cover frosted cake with remainder of chopped nuts. Serves 12. Sour Cream Cake Ingredients: 3 cups self-rising or cake flour 2.5 cups sugar 1 tsp. vanilla extract .5 tsp lemon extract 1.5 cup lemon juice .25 cup sour cream .50 cup oil or softened butter or margarine 2 eggs Directions: Preheat oven to 375. In a large bowl, mix together flour and sugar. Then add lemon juice and sour cream; mix at low speed. Increase speed and add extracts. Slowly add eggs. Blend at medium speed until

smooth. Oil and slightly flour Bundt pan; slowly pour in batter. Bake for at least 60 minutes or until done. When done, melt frosting for glaze. Slowly pour glaze over cake. Let cool. *Use either cream cheese, sour cream, lemon, or vanilla frosting; substitute frosting with a glaze made of 1 tsp. lemon extract, 1/2 cup powdered sugar, and 1/4 cup softened sour cream. Orange Cake Ingredients: 2.5 cups self-rising or cake flour 1 cup Tang powder 1.25 cup orange juice 2 cups sugar 2 eggs .5 tsp. each orange and vanilla extract .5 cup oil or softened butter or margarine 1/4 cup sour cream Directions: Preheat oven to 350. In a large bowl, mix flour and sugar manually. Add powder and orange juice to the mixture. Using an electric blender, mix at low speed; fold in sour cream and oil. Slowly increase speed and add both extracts; slowly add eggs. Increase speed to medium and mix until smooth. Oil and slightly flour two 8" or 9" baking pans; pour in batter. Bake for at least 45 minutes. When cake is done, cool at room temperature for 20 minutes. Frost with Chocolate, Orange, or Vanilla frosting. Candy Bar Cake Ingredients: 3 cups self-rising or cake flour 2 cups sugar

3 eggs 1 cup sour cream 1 pkg. white chocolate pudding 1 pkg. chocolate powder 1 pkg. brown sugar 1 cup honey 1 pkg. melted caramel 1 tsp. vanilla extract 2 cups softened butter or margarine 3 cups ( or 2 pkg.) finely chopped nuts Directions: Preheat oven to 375. To frost, "center" layer of cake, in a large bowl, mix nuts, brown sugar, caramel, and honey; set aside. In another large bowl, mix flour, sugar, eggs, sour cream, pudding, extract, and butter. Blend at high speed until smooth. In two 8" or 9" greased and slightly floured pnas, pour in batter. Bake for at least 45 minutes; when done, cool at room temperature for 20 minutes. When cooled, frost top of bottom layer with caramel mixture. Frost cake with Chocolate Frosting.

Blueberry Cake Ingredients: 2 cups self-rising or cake flour 1 cup softened butter or margarine 2.5 cups blueberries 1 cup sour cream 1 tsp. vanilla extract 1 cup plain tea 2 eggs Directions: Preheat oven to 375. Combine all ingredients except blueberries. Blend

at medium speed until smooth. Fold in blueberries. In two 8" or 9" baking pans or one 9" deep dish baking pan, pour in batter. Bake for at least 60 minutes; when done, cool cake at room temperature for 20 minutes. Then frost cake with Vanilla frosting. Pink Rose Cake Ingredients: 2 cups self-rising or cake flour 1 Tbsp. red food color 1 cup sugar 3 eggs 1 cup water 1 tsp. vanilla extract 1/3 cup oil .5 cup sour cream Directions: Preheat oven to 400. Combine flour, water, sugar, and oil. Beat at medium speed until smooth. Decrease speed to low and slowly add eggs. Then slightly increase speed back medium and add vanilla extract. Beat for 45 seconds or until batter is smooth. Fold in sour cream until it is well-integrated into batter. Add food color and mix at high speed until batter is smooth. Pour batter into two 8" or 9" greased or slightly floured pans. Bake for at least 50 minutes. Then cool cake for 20 minutes at room temperature. Frost cake with Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color. Decorate with roses for a beautiful effect. Hazelnut Mocha Creme Cake Ingredients: Cake 3 cups self-rising or cake flour

16 oz. bittersweet chocolate 1/3 cup sour cream 1 cup softened butter or margarine 4 eggs 1 cup granulated sugar 1 cup milk .5 cup instant coffee 1 tsp. vanilla extract Creme 2 cups heavy whipping creme 1 cup powdered sugar 1/4 cup softened cream cheese 1 tsp. each lemon and vanilla extract 2 cups hazelnut paste (2 cups roasted hazelnuts, 1 Tbsp. milk, 1 tsp. whip cream) Glaze/Frosting 10 oz. melted semi-sweet chocolate 1 cup powdered sugar 1/8 cup milk 1 tsp. corn syrup (light or dark) Garnish a mixture of hazelnuts, almonds, pecans, raisins, and walnuts, all chopped Directions: Preheat oven to 400. To cut down on time, first make the glaze and creme. To make the glaze, melt chocolate over low heat, stirring often. Then add powdered sugar, milk, and corn syrup. Stir in all ingredients until thickened, then set aside to cool. For the creme, combine first four ingredients until mixture is fluffy. Fold in hazelnut paste and mix well. Set creme aside. To make the cake, first melt chocolate in a saucepan over low heat. When fully melted, set the saucepan aside. In

a medium bowl, combine softened buter, sour cream, eggs, and sugar. Using an electric mixer, beat at low speed until mixture is fluffy. In a large bowl, combine the chocolate and the sour cream mixture and beat at medium speed. While still beating, add instant coffee, milk, and vanilla extract; beat until smooth. Fold in flour; once well folded in, this time beat at high speed until smooth. In two 8" or 9" baking pans, pour in batter. Bake for at least 60 minutes. Cool cake for 25 minutes at room temperature. Once cooled, frost with a thin layer of creme. Then refrigerate for an hour to set. Then warm glaze making sure it doesn't too hot. Then slowly pour over cake. Refrigerate for at least 3 hours to set. Finally garnish with nuts and raisins. Butter Mint Cake Ingredients: Cake 3 cups flour 2.5 cups sugar 3 eggs 1 tsp each vanilla a mint extract .5 cup sour cream 2 cups softened butter or margarine 1 cup milk or water Cake Directions: Preheat oven to 350. Combine first four ingredients; mix at medium speed. Set aside. In a medium bowl, combine sour cream and butter. Manually beat until fluffy. Pour sour cream mixture into batter, then beat at low speed until fluffy. Add milk (or water) and beat mixture at high until batter is smooth. Pour batter in two 8" or 9" baking pans. Bake for at least 45-60 minutes. When done, cool cake for 25 minutes at room temperature. Set cake aside for frosting and decoration. Frosting

1 package vanilla frosting 1 package butter mint candies 4 drops yellow food color Frosting Directions: In a blender, crush butter mint candies until they are of a powdery consistency. Then add the frosting. Blend at high speed until frosting is creamy. Then pour frosting into a medium sized pour and frost cake. After frosting, refrigerate cake. Icing 2 packages cream cheese 1 package food color 1 cup whip topping .5 cup butter 1 cup powdered sugar 1.5 tsp mint extract Icing Directions: In a large bowl, mix ingredients, except for the food color at high speed until icing is fluffy. Use as much and whatever food coloring is desired for decoration. Use molds or icing bags to decorate cake. Refrigerate cake. White Cake Cake 2.5 cups self-rising or cake flour 1 tsp each almond and vanilla extract .5 cup sour cream .3 cup softened butter or shortening 3 eggs 1 cup water 2 cups sugar Glaze

Melted Vanilla Frosting or 1 cup powdered sugar, .5 cup whipped topping Garnish (optional) chopped walnuts and almonds Directions: Preheat oven to 375. In a large bowl, combine all ingredients for the cake batter. Using an electric mixture, beat at medium speed until batter is smooth. Pour batter in Bundt pan. Bake for at least 60 minutes. When done, cool for 20 minutes at room temperature. Then pour glaze over cake and let sit at room temperature for 10 minutes. Garnish with a mixture of chopped walnuts and almonds. Fruitcake Ingredients: 6 cups self-rising or cake flour 4 cups sugar 4 eggs 2 tsp. vanilla extract .25 cup sour cream 1 jar maraschino cherries 3 packages dried fruit 1 box raisins 2 tsp. nutmeg 1 tsp. cinnnamon 3 cups softened butter or margarine 1 cup each dates and figs 2 cups milk or water Directions: In a large bowl, combine flour, sugar, water, and butter. Beat at medium speed. While mixing, slowly add eggs one at a time. Then add extract, sour cream, cinnamon, and nutmeg; beat until smooth. Then

add dried fruits, raisins, dates, cherries, and figs. Mix all ingredients thoroughly. In two deep dish pans or 2 large Bundt pans, pour in batter. Bake for at least 60-120 minutes. Double Dutch Cake Ingredients: 3 cups self-rising flour 1 cup sour cream 1.25 cup sugar 1 cup semi-sweet chocolate 1 cup softened butter or margarine 2 eggs Filling: 1 pkg. instant chocolate pudding .5 cup milk .5 pkg. cream cheese 1 tsp vanilla extract Directions: To save time, first make the filling. Follow instructions as written in the box. Then add the cream cheese and vanilla extract. Set aside. To make the cake, first melt the chocolate over low heat. After it is melted, set aside. In a large bowl, combine the other ingredients; beat at medium speed utnil smooth. Finally, add chocolate to the batter and mix thoroughly at low speed. In two lightly floured 8" or 9" baking pans, fill pans halfway with batter, then pour in filling, then pour in batter to fill the pan. Bake for at least 60 minutes. When done, cool cake at room temperature for 25 minutes at room temperature. Once cooled, frost cake with Dutch Cocoa or other chocolate flavored frosting such as Milk Chocolate or Dark Frosting. Caramel Cake

Ingredients: 3 cups self-rising or cake flour 2 cups sugar 3 eggs 1 tsp each, butter and vanilla extract .5 cup oil 1.25 cup water .5 cup honey Directions: Preheat oven to 350. Combine all eight ingredients. Beat at medium speed until the batter is smooth. Pour batter in two 8" or 9" lightly floured baking pans. Bake for at least 52-70 minutes. When done, cool for 20 minutes at room temperature. Frost cooled cake with Caramel or German Chocolate Frosting. Chocolate Wine Cake Ingredients: 1 cup red wine 2 cups self-rising or cake flour 2 eggs 16 oz. semi-sweet chocolate 2 cups sugar .25 cup sour cream 1 cup softened butter Directions: In a large saucepan, melt chocolate over low heat. Once melted, set saucepan aside. In a large bowl, combine flour and sugar. Slowly add sour cream and butter. Using an electric mixer, blend at high speed. Decrease to low speed and slowly add eggs. Then increase speed to medium and slowly pour in wine. Mix until batter is smooth. Fold in melted chocolate. Using electric mixer again, mix at high speed until

batter is all one color and smooth. In a lightly greased and floured Bundt pan, pour in batter. Bake for at least 70 minutes. Once cake is done, cool cake for 30 minutes at room temperature. Frost cooled cake using Milk Chocolate or White Chocolate Frosting. Lemon Cake Ingredients: 3 cups self-rising or cake flour 2 cups sugar 4 eggs 2 tsp. lemon extract 1 tsp. vanilla extract 1/3 cup oil 1 cup water .125 cup sour cream Directions: In a large bowl, add in all the ingredients. Using an electric mixer, beat at medium speed for 5 minutes or until smooth. In two 8" or 9" lightly greased and floured pans, slowly pour in batter. Bake for at least 60 minutes. Once done, cool for 30 minutes at room temperature. Frost cooled cake with Lemon or Vanilla Frosting. Raisin Cake Ingredients: 6 cups self-rising or cake flour 4 cups sugar 2 cups sour cream 3 packages raisins 6 eggs 4 cups softened butter 2 tsp. vanilla extract

3.5 cups water Directions: In a large bowl, combine flour and sugar. Fold in sour cream and butter. Using an electric mixer, beat at medium speed. While still mixing add eggs and vanilla extract. Beat until smooth. Fold in raisins; pour batter in two 9" deep dish baking pans. Bake for at least an hour. Serve when still warm or cooled. Butter-Nut Cake Ingredients: 6 cups self-rising or cake flour 4 cups sugar 2 tsp. nutmeg 2 cups coconuts .5 tsp curry powder 4 eggs 1 tsp each vanilla and butter-almond extract 2 cups softened butter 1 cups sour cream 3 cups water 2 cups each almonds, walnuts, and pecans 1 package dried fruits Directions: In a large bowl, combine first five ingredients in an electric mixer; mix at low speed. Increase speed, add water, and slowly add eggs. Then add both extracts, butter, and sour cream. Increase to high speed and mix until smooth. Fold in nuts and dried fruits. When batter is wellmixed, pour it in two 10" bundt pans. Bake for at least 70 minutes. Optional: Cool cake for 30 minutes at room temperature, then frost cooled cake with Vanilla, German Chocolate, or Cream Cheese

Frosting. Serve with Butter Almond, Vanilla, or Butter Pecan Ice Cream. Pour honey or Caramel Syrup