1 1/2 cups oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
3 1/2 cups apples, peeled and chopped
1 cup nuts, chopped
2 tsp vanilla

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, nuts and vanilla. Pour into a greased and floured tube pan.  Bake at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes. Remove to wire rack to cool completely

Caramel Icing:

1/2 cup brown sugar, packed
1/3 cup half-and-half cream
1/4 cup butter or margarine
dash of salt
1 cup powdered sugar
chopped nuts, if desired

In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in powdered sugar until smooth. Drizzle over cake. Sprinkle with nuts, if desired.

16 servings

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The post Caramel Apple Cake appeared first on The Cowley Cookbook.

1 box white cake mix
2 (10 oz) pkgs sweetened raspberries or strawberries
1 small package instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip

Prepare cake mix according to package directions. Cool completely. With wooden spoon, poke deep holes in cake. Puree berries; pour over top of cake, filling holes and spreading remaining on top. In a mixing bowl, mix pudding and milk. Add Cool Whip and mix well. Frost cake with mixture.

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The post Berry Cake appeared first on The Cowley Cookbook.

The post Ukranian Marinated Apple Cake appeared first on The Cowley Cookbook.

Cream together:
2 eggs
2 cups sugar
1 tsp vanilla
1 tsp salt
2 tsp baking powder

Add:
1 T cinnamon
2 cups flour
1/2 cup water

Mix well and stir in:
4 cups diced (chopped) apple

Pour into 9 x 13″ pan. Bake for 50-60 minutes at 350 degres.

Topping:
1/4 – 1/2 cup margarine
3/4 cup brown sugar
4 T milk
1/2 – 3/4 cup chopped nuts (“I like pecans.”)

Melt margarine in sauce pan. Add brown sugar and cook slowly until bubbly and thick. Set off heat for about 1 minute. Add milk and mix well. Put back on heat and cook slowly until thick. Add nuts. Pour over hot cake right out of oven. Eat while still warm. Yummy!

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The post Fresh Apple Cake appeared first on The Cowley Cookbook.

1 yellow cake mix (dry)
1 small package instant vanilla pudding
1 1/3 cup water
1/4 cup oil
2 cups angel flake coconut
1 cup chopped pecans

Beat all but coconut and pecans at medium speed until mixed well. Add coconut and pecans. Put in three 9″ layer pans. Bake for 35 minutes at 350 degrees.

Coconut-Cream Cheese Frosting

4 T butter or margarine
2 T milk
3 1/2 cups powdered sugar
1 (8 oz) cream cheese
1 tsp vanilla
2 cups coconut

Mix, adding powdered sugar and coconut last. Spread on cooled cake.

Printable Version

The post Rave Reviews Coconut Cake appeared first on The Cowley Cookbook.

2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
3 1/2 oz. coconut
1 cup chopped pecans (or walnuts)
2 cups sugar
3/4 cup oil

Mix all ingredients as usual. Bake in three 9″ round pans lined with waxed paper. Bake at 350 degrees for 235-30 minutes. While cakes are hot, pour glaze over the top and let cool 15 minutes before removing from pans and cooling completely. Frost.

Glaze:
1 cup sugar
1 1/2 tsp soda
1 T corn syrup
1/2 cup butter
1/2 cup buttermilk

Mix ingredients and boil 4 minutes, stirring often. Add 1 tsp. vanilla.

Frosting:
3/4 cup softened butter
3 cups powdered sugar
1 (8 oz) + 1 (3 oz) packages cream cheese, softened
1 1/2 tsp vanilla

Printable Version

The post The Ultimate Carrot Cake appeared first on The Cowley Cookbook.

Put in saucepan and bring to a boil:

2 sticks margarine
1 cup water
4 tsp cocoa

Pour over 2 cups flour and 2 cups sugar.  Mix well, then add:

2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp soda

Beat until smooth. Pour into greased jellyroll pan. Bake at 375 degrees for 20 minutes.

Put in saucepan (same on as above) and bring to a boil:

1 stick margarine
4 T cocoa
6 T water or milk

Remove from heat; add:

1 box powdered sugar
1 tsp vanilla
1 cup nuts

Beat until smooth. Pour over cake after it has cooled a bit.

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The post Chocolate Sheet Cake appeared first on The Cowley Cookbook.

1 white cake mix
1 can Coco Casa-cream of coconut
8 oz. Cool Whip
2/3 cup flaked coconut

Bake cake as directed.  Cool completely.  When cool, make holes the size of a pencil around the whole cake.  Pour 1/2 can of cream of coconut over cake and let run into holes.  Mix Cool whip and remainder of coconut cream together.  Add coconut and mix together well.  Spread on cake.  Sprinkle more coconut on top of cake.

Printable Version

The post Creamy Coconut Cake appeared first on The Cowley Cookbook.

1 white cake mix
1/2 cup mashed strawberries
1 small package strawberry jello
2 T flour
4 eggs
3/4 cup oil

Beat everything except strawberries together.  Then add strawberries and beat well.  Bake in greased and flour pan(s) 35-40 minutes at 350 degrees.

Strawberry Butter Icing
Blend together:

1/3 cup soft butter
3 cups sifted powdered sugar

Stir in until smooth:

3-4 tablespoons crushed fresh or frozen strawberries

Note:  For extra richness, add 1 egg yolk.

Printable Version

The post Strawberry Cake appeared first on The Cowley Cookbook.

1 angel food cake
1 cup boiling water
1 small package strawberry jello
1 package frozen strawberries
1 cup whipping cream
2 T sugar
red food coloring

Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries.  Place cake, widest side down, on a service plate.  Cut a 1″ layer from the top and set aside.  Cute around cake 1″ from outer edge to within 1″ from the bottom.  Gently remove the section of cake between cuts, tearing it into small bits.  Fold pieces into strawberry mix and pour it into cake shell.  Place cake layer on top.

Whip cream until thick.   Stir in sugar and a few drops of red coloring until pink.  Spread pink cream over top and sides of cake.  Decorate with whole strawberries if desired.  Refrigerate until served (at least 1 hour).  Serves 12-16.

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The post Strawberry Sparkle Cake appeared first on The Cowley Cookbook.