Cake: My Christmas Breakfast Cake

2 c. brown sugar

1 c. vegetable shortening

1 c. nuts

2 eggs, with a pinch of salt added

1 tsp. allspice

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

2 c. pitted prunes

2 rounding tsp. soda

10 T. prune juice

3 c. cake flour (7/8 c. cake flour equals 1 c. reg.)

I like to mix my spices with the shortening.  Bake in angel food pan at 325 to 350 for around 60 minutes.

Mrs. Katherine Fireoved

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Six Egg White Hickory Nut Cake

1 c. shortening (half butter)

2 c. sugar

2 3/4 c. Gold Medal flour

4 tsp. baking powder

1/2 tsp. salt

1 c. skimmed milk

1 tsp. vanilla

6 egg whites (at least 3/4 c.)

3/4 c. hickory nuts

Cream together shortening, add sugar gradually, and cream till very fluffy.  Add nuts and vanilla.  Stir in sifted dry ingredients alternately with milk.  Fold in beaten egg whites.  Bake in three 9-inch cake pans at 350 for 35 to 45 minutes.

Mrs. Joe (Julie) Adams

Our Swiss Pantry II

First Mennonite Church

1987

Cake: White Chocolate Hickory Nut Cake

1/4 lb. white chocolate

1 c. butter

2 c. white sugar

4 eggs

2 1/2 c. cake flour

1/4 tsp. salt

1 tsp. baking powder

1 c. buttermilk

1 c. chopped hickory nuts

1 c. flaked coconut

1 tsp. vanilla

Cream together sugar and butter till light and fluffy.  Add white chocolate (which has been melted over hot water), and eggs one at a time, beating well after each addition.  Sift flour, salt and baking powder together and add to the first mixture alternately with the buttermilk, mixing well as you go.  Fold in vanilla, nuts and coconut, and mix well.  Pour into 2 greased and floured 9-inch cake pans or a 9x13-inch baking dish.  Bake for 45 minutes at 350.

Mrs. Weldon (Vera) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Butterscotch Cake

1 pkg. yellow cake mix

2 eggs

1 can Thank You butterscotch pudding

2 c. butterscotch bits

1/2 c. walnuts or pecans

Beat dry cake mix, eggs and pudding with mixer.  Pour in greased and floured 13x9-inch pan.  Sprinkle butterscotch bits and nuts on top of mix.  Bake at 350 as directed on cake mix.  While warm glaze with the following:

Burnt Sugar Glaze:

Heat 2 teaspoons margarine till golden brown.  Take off stove.  Add 1/4 cup evaporated milk and approximately 2 cups powdered sugar till to the consistency of a glaze.  Beat.  Drizzle over the warm cake.

Elaine Zurcher

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Chocolate Peanut Butter Cake

1 c. margarine

1 c. water

1/2 c. buttermilk

1/4 c. cocoa

2 beaten eggs

2 c. flour

2 c. sugar

1 tsp. soda

1 tsp. vanilla

1 1/2 c. peanut butter

Heat margarine, water, buttermilk and cocoa to a rolling boil, stirring frequently.  Add beaten eggs and drizzle mixture into flour, sugar and soda.  Beat for 4 minutes and add vanilla.  Bake in a 9x13-inch pan at 350 for 25 minutes.  Spread peanut butter over warm cake.  Cool and frost with the following.

Frosting:

6 T. margarine

4 T. buttermilk

1/4 c. cocoa

3/4 lb. powdered sugar

1 tsp. vanilla

Heat margarine, buttermilk and cocoa to a rolling boil, stirring frequently.  Add powdered sugar and vanilla.  Pour over cake.  Let cake stand for 4 hours before serving.

Mrs. Kevin (Tami) Yoder

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Twinkie Cake

One Pillsbury Plus yellow cake mix; baked as directed, in a 9x13-inch pan.

Frosting:

1 c. milk

5 T. flour

Cook over medium heat until thickened, stirring constantly.  Let cool.

Cream together and beat well:

1 c. white sugar

1/2 c. Crisco

1/2 c. oleo

Dash of salt

1 tsp. vanilla

Put two frosting mixtures together and beat till fluffy.  Cut cake in two lengthwise layers (making two 9x13-inch layers).  Put filling in middle, top and sides.  Refrigerate or freeze.  Put strawberries on top in season.

Lona Shoaf (Jack)

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Ding Dong Cake

Bake your favorite chocolate cake or mix.  Bake in two round 8 or 9-inch pans, according to directions given with the recipe.  Cool.  Divide cake into four layers.  Use the following for the filling between the layers.

5 T. flour

1 c. milk

1/2 c. butter

1/2 c. Crisco

1 1/4 c. sugar

Cook the flour and milk until thick.  Cool completely.  Beat together the butter, Crisco, sugar and milk mixture.  Ice the outside of the cake with your favorite chocolate icing.

Evanna Yoder

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Turtle Cake

1 box German chocolate cake mix with pudding in mix

12 to 14 oz. caramels (42 pieces)

3/4 c. margarine

1/2 c. Carnation or Pet milk

1 c. chopped nuts

12 oz. chocolate chips

Mix cake as directed on box.  Pour 1/2 of batter into a 9x13-inch well greased pan.  Bake for 12 minutes at 350.  While this is baking, melt caramels, milk and margarine slowly in a pan.  Pour over cake which has been baked or 12 minutes.  Sprinkle chocolate chips and nuts on top of caramel mixture and cover with remaining cake batter.  Return to oven and bake for 20 to 25 minutes.  Cool.  Top with Cool Whip to serve.

Mrs. Charles (Lavon) Wulliman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Mississippi Mud Cake

4 eggs

2 c. sugar

1 c. melted margarine

1 1/2 c. flour

1/2 c. cocoa

1 tsp. vanilla

3/4 c. coconut

1 1/2 c. chopped pecans

1 7-oz. jar marshmallow creme

Beat eggs and sugar till thick, add margarine, dry ingredients and vanilla.  Stir in coconut and nuts.  Pour in greased and floured pan, 9x13 inches.  Bake at 350 for 25 to 30 minutes.  Remove from oven and pour 1 jar marshmallow creme over hot cake.  Let stand till cool and frost.  Any commercial frosting may be used, the following is always used in the south.

Mississippi Mud Cake Frosting:

1/2 c. melted margarine

6 T. milk

1/3 c. cocoa

1 lb. box confectioners' sugar

1 T. vanilla

1 1/2 c. chopped nuts

Combine and beat all at once.  Spread on warm cake.

Mrs. Erma Neuen

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Hot Fudge Pudding Cake

1 c. flour

3/4 c. sugar

2 T. cocoa

2 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

2 T. oil

1 tsp. vanilla

1 c. chopped nuts (optional)

1 c. packed brown sugar

1/4 c. cocoa

1 3/4 c. hottest tap water

Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9-inch square baking pan.  Mix in milk, oil and vanilla with fork until smooth.  Stir in nuts.  Spread in pan.  Sprinkle with brown sugar and 1/4 cup cocoa.  Pour hot water over batter.  Bake for 40 minutes 350.  Let stand for 15 minutes; spoon into dessert dishes, or cut into squares and invert on dessert plates.  Top with ice cream and spoon sauce over each serving.

Jenny Lehman (Steve L.)

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Chocolate Buttermilk Cake

1/2 c. butter

1 c. plus 2 T. white sugar

1 egg

1/2 tsp. vanilla

1/4 c. cocoa

1 1/2 c. cake flour

1 tsp. soda

1/2 tsp. salt

1 c. buttermilk

Cream first four ingredients, then add the dry ingredients alternately with buttermilk.  Beat for two minutes.  Bake at 350 for 30 to 35 minutes, using an 8-inch square pan, or makes 18 cupcakes.

Mrs. Ernest (Berdella) Liechty

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Pistachio Nut Cake

1 box white cake mix

3 boxes pistachio instant pudding mix

4 eggs

3/4 c. oil

1 c. warm water

Mix above ingredients together.  Grease bundt pan well and flour lightly.  Bake at 350 for 1 hour.  Remove from oven.  Let stand for 10 minutes or longer before removing from pan.  Sprinkle with powdered sugar.

Mrs. Malcolm (Jeanne) Stauffer

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Sugar Cream Cake

1 pkg. yellow cake mix

1/2 c. softened margarine

2 eggs

1 8-oz. pkg. softened cream cheese

1 lb. powdered sugar

2 eggs

Mix first three items.  Spread in 9x13-inch greased pan.  Mix cream cheese, 2 eggs and powdered sugar.  Spread over batter.  Bake at 350 for 30 to 35 minutes.

Mrs. Craig (Lora) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Six Layer Cake

1 #2 can cherry pie filling

1 #2 can crushed pineapple

1 box white cake mix (dry)

1 c. coconut

1/2 c. chopped nuts

2 sticks melted oleo

Layer first five ingredients in order listed.  Pour melted oleo over top.  Bake in 9x13-inch pan at 350 for 1 hour.

Mrs. Dave (Verna) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Easy Dessert Cake

1 box yellow cake mix

1 stick butter or margarine

1 egg

1 pkg. (2 1/2 to 3 oz.) pecans

1 8-oz. pkg. Philadelphia cream cheese

2 eggs

1 lb. box confectioners' sugar

Mix cake mix, margarine and 1 egg together.  Press in bottom of pan.  Sprinkle pecans on top of that layer.  Mix softened cream cheese, 2 eggs and powdered sugar.  Pour on top of pecans.  Bake until golden brown.  Top with ice cream if desired, or you can dust with powdered sugar, or center each square with a bit of maraschino cherry.

Mrs. Rodney (Sandy) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: "Dump" Cake

20-oz. can crushed pineapple

20-oz. can cherry pie filling

1 pkg. yellow cake mix

1/2 c. chopped nuts

1 c. butter (cut in patties)

In a 9x13-inch pan dump in pineapple, including the juice.  Spread pie filling evenly on top.  Sprinkle cake mix over fruit, then nuts, then butter.  Bake for 1 hour at 350.  Makes 9 to 12 servings.

Mrs. Mark (Sue) Conrad

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Shoo-Fly Cake

Step 1:

1 c. molasses

2 1/4 c. boiling water

1 T. baking soda

Mix together, stir and set aside.

Step 2:

4 c. flour

2 c. light brown sugar

3/4 c. oil

1/2 tsp. salt

Mix by hand until crumbs are made.  Mix both steps 1 and 2 together except for 1 1/2 cups reserved crumbs to be used on the top.  Put batter in ungreased 9x13-inch pan.  Carefully sprinkle crumbs on top of batter.  (Batter will look very runny and crumbs on top will seep in a little.)  Bake for 45 to 50 minutes at 350.

Cathy S. Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Brown Sugar Pound Cake

1 c. Crisco

1 stick margarine

1 lb. brown sugar

5 eggs

3 c. sifted flour

1 tsp. salt
1/2 tsp. baking powder

1 c. evaporated milk

1 tsp. butter flavoring

1 tsp. maple flavoring

Cream shortening and sugar.  Add eggs, one at a time; beat well.  Sift flour, salt and baking powder; add to sugar and shortening with milk and flavorings.  Put ingredients in greased tube cake pan.  Bake at 300 for 1 hour 20 minutes.  Glaze with the following when cool: 1 stick margarine, 1 cup brown sugar and 1/8 cup milk.  Cook, stirring constantly for 2 1/2 minutes.  Cool slightly and pour over cake.

Mrs. Kathryn Nussbaum

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Italian Creme Cake

1 c. buttermilk

1 tsp. soda

5 eggs, separated

1 stick oleo

1/2 c. Crisco

2 c. sugar

2 c. flour

1 tsp. vanilla

1 c. chopped pecans

1 c. flaked coconut

Put soda in buttermilk; set aside.  Cream shortening, oleo and sugar.  Add egg yolks one at a time.  Add flour alternately with buttermilk.  Fold in beaten egg whites, nuts, coconut and vanilla.  Bake in three 9-inch round pans for 35 minutes at 325.

Frosting:

1 stick butter

1 8-oz. pkg. cream cheese

1 lb. powdered sugar

1 tsp. vanilla

Soften cream cheese; add butter and powdered sugar.  Cream well and spread on cooled cake layers and frost.

Mrs. Paul (Alda) Neuenschwander

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Italian Cream Coconut Cake

1 c. butter or margarine, softened

2 c. sugar

5 eggs, separated

2 tsp. vanilla

2 c. all-purpose flour

1 tsp. baking soda

1 c. buttermilk

2 c. flaked coconut (divided)

1 c. chopped walnuts (divided)

Cream cheese frosting

Red and green candied cherries

Cream butter, gradually add sugar, beating until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Stir in vanilla.  Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.  Stir in 1 cup coconut and 1/2 cup walnuts.  Beat egg whites until stiff peaks form.  Fold into batter.  Pour mixture in three 8-inch greased and floured cake pans.  Bake at 350 for 25 to 30 minutes or until wooden pick inserted in center comes out clean.  Bake, then cool in pans 10 minutes.  Turn out onto wire rack.  Cool completely.  Spread cream cheese frosting between layers; sprinkle each layer with 1/3 cup coconut and 1/4 cup walnuts.  Spread remaining frosting on top and sides of cake, and sprinkle top with remaining 1/3 cup coconut.  Garnish with candied cherries as desired.

Mrs. Adam (Marcella) Liechty

Our Swiss Pantry II

First Mennonite Church

1987