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INGREDIENTS

• 1/2 cup shortening
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk, plus
• 2 tablespoons milk

DIRECTIONS

1. Stir shortening to soften.
2. Gradually add sugar, and cream together until light and fluffy.
3. Add vanilla.
4. Add eggs, 1 at a time, beating well after each.
5. Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
6. Beat after each addition till smooth.
7. Bake in 2 paper-lined 9×1 1/2-inch round pans in moderate overn (375°) about 25 minutes.

INGREDIENTS

• 5 tablespoons butter
• 3 eggs
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 cup flour, plus
• 1 tablespoon flour

Topping

• 1/2 cup butter
• 1/2 cup sugar
• 1/3 cup honey
• 1/2 cup slivered almonds
• 1/2 teaspoon cinnamon

DIRECTIONS

1. Butter a 8"x8" square glass baking dish.
2. Preheat the oven to 400 degrees F.
3. Beat the eggs, sugar and vanilla together until the color"lightens" slightly; add melted butter and mix well.
4. Combine the flour and baking powder, then add to the egg mixture; mixing gently but thoroughly.
5. Pour into the prepared dish and bake 12 minutes.
6. Meanwhile, prepare the topping by melting the butter in a small saucepan, then adding the sugar, honey, almonds and cinnamon.
7. Bring to a boil, stirring constantly until thickened a bit (it doesn’t need to reach a particular temperature).
8. After the 12 minutes of baking, take cake out of the oven (it will look a lot like custard at this point) and gently pour the topping onto the cake.
9. Return cake to the oven and bake for another 15 to 20 minutes.

INGREDIENTS

• 1 (18 1/2ounce)boxbutter recipe cake mix
• 3 eggs
• 3/4 cup buttermilk
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 3/4 teaspoonalmond extract
• 1 (10ounce)package frozen sliced strawberries in syrup, thawed
• 4 cups heavy whipping cream
• 3/4 cup sugar
• 3 pints fresh strawberries, hulled and sliced

DIRECTIONS

1. Butter and flour 13×9x2 inch metal baking pan.
2. Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
3. Beat in both extracts.
4. Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
5. Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
6. Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
7. Beat cream with sugar in large bowl until peaks form.
8. Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
9. Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked stawberries, disregard this step.
10. Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
11. Spread 2 cups whipped cream over strawberries.
12. Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
13. Spread remaining whipped cream over top and sides of cake.
14. Garnish cake top and sides with sliced berries.
15. Can be prepared eight hours ahead; refrigerate.

INGREDIENTS

• 1 1/2 cups flour, plus
• 2 teaspoons flour
• 1 1/4 cups sugar
• 1/2 cup cocoa
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup low-fat buttermilk
• 1/3 cupoil
• 1/3 cup Grand Marnieror other other orange-flavored liqueur
• 1 (4ounce)carton egg substituteor
• 3 largeegg whites
• 1 cup sugar
• 1/4 cup butter
• 1/3 cup Grand Marnieror orange liqueur
• 1/4 cup water

DIRECTIONS

1. Coat a 6-cup Bundt pan with cooking spray; dust with 2 t flour.
2. Combine flour, 1 1/4 c sugar, cocoa, baking soda, salt, buttermilk, oil, 1/3 c Grand Marnier and egg substitute in a large bowl; beat at low speed with a mixer until moist.
3. Beat 3 minutes on medium speed.
4. Pour batter into pan.
5. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
6. Insert fork into the cake, making several holes.
7. Combine 1 c sugar and remaining ingredients in a saucepan and boil 1 minute.
8. Pour glaze over cake while still in pan.
9. Cool completely; remove from pan.

INGREDIENTS

• 1 cup shortening
• 1 1/2 cups sugar
• 3 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3 eggs, well beaten
• 1 1/2 cupsmincemeat
• 1 cup raisins, chopped
• 2 cups applesauce
• 1 cupnuts , chopped

DIRECTIONS

1. Cream shortening and sugar.
2. In another bowl, sift together dry ingredients.
3. Combine dry ingredients and sugar mixture.
4. Add eggs.
5. Add mincemeat, raisins, applesauce and nuts.
6. Bake at 325° for 45 to 60 minutes until a toothpick comes out clean.