2 c. water
2/3 c. shortening
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. salt
2 c. brown sugar
1 c. raisins
3 c. self-rising flour
2 tsp. baking powder
1 c. nuts, chopped (pecans)
1 c. cornmeal
1 tsp. baking soda
--TOPPING (if desired):--
3/4 c. sugar
1/2 stick oleo
1/2 c. milk
1 c. coconut
Boil water, brown sugar, shortening and spices for 3 minutes. Cool to lukewarm. Stir in dry ingredients, pour into greased and floured 13 x 9 inch pan. Bake on 350 degrees for 30 to 40 minutes. Cook topping 2 minutes. Spread on cake while cake is warm
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake.
2 sticks margarine, soft
2 c. flour
1 c. chopped nuts
1/2 c. brown sugar
1/2 c. Quick oatmeal
jar of chocolate or caramel ice cream topping
Mix together first 5 ingredients and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze. Let sit out for 10 minutes, then serve.
20 chocolate wafers, crushed, save about 2 tbsp. topping
1 (6 oz.) pkg. chocolate chips
2 Hershey candy bars
1/4 lb. margarine
3 eggs, slightly beaten
2 c. sifted powdered sugar
3/4 c. pecans
1/2 gallon vanilla ice cream,slightly softened
In a 9"x13" buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.
