Patriot's Flag Cake

Ingredients
1 1/2 cups butter, softened
2 cups sugar
6 eggs, separated
2 1/2 cups flour
2 tsp baking powder
1/4 tsp. salt
1 tbsp vanilla
2 tbsp lemon juice
Fresh blueberries
Fresh strawberries

Directions
Cream butter and 1 cup sugar in a mixer bowl until light and fluffy
Add egg yolks, 2 at a time, beating well after each addition
Blend in dry ingredients
Stir in vanilla and lemon juice
Beat egg whites in a bowl until soft peaks form
Fold gently into batter
Pour into a greased waxed paper lined 9X13 inch cake pan
Bake at 325 degrees for 1 hour or until done
Cool in pan on wire rack for 10 minutes
Invert onto rack to completely
Place cake on a serving tray
Frost top and side of cake with vanilla cream frosting
Decorate cake with blueberries and strawberry slices to resemble the American Flag.
Yield 16 servings

Vanilla Cream Frosting
Ingredients
8 ounces cream cheese softened
1 tbsp vanilla extract
1 tbsp milk
1 - 16 ounce package confectioners sugar

Directions
Beat cream cheese, vanilla and milk in a bowl until smooth. Add confectioners sugar gradually, beating until creamy.

Angel Food Cake

Move rack to lowest position in oven and preheat to 375
Ingredients
1 1/2 cups powdered sugar *if lumpy sift
1 cup Softasilk cake flour
1 1/2 cups egg whites (about 12)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 cup granulated sugar
1 tsp vanilla
1/2 tsp almond extract

Directions
Mix powdered sugar and flour; reserve.
Beat egg whites, cream of tartar and salt in a large bowl on high speed until stiff peaks form
Beat in granulated sugar on high speed, 2 tbsp at a time; continue beating until stiff and glossy
Beat in vanilla and almond extract on low speed; gently fold in flour mixture
Pour into ungreased tube pan, 10X4"
Gently cut through batter with rubber spatula
Bake until top crust is deep golden brown and cracks about 30-40 minutes; do not under bake
Immediately invert on heatproof funnel or bottle until cake is completely cool

Pineapple Upside Down Cake

Ingredients for top layer *read through recipe first*
1/4 cup butter or margarine
1/2 cup brown sugar
1 eight ounce can pineapple slices
Maraschino Cherries

Directions for top layer
Melt margarine or butter (you can do this in the oven on 350 in the 9X13 pan that you will use)
Add brown sugar to the butter and mix then smooth out over the entire baking dish
Line pineapples in a single layer all over the bottom and place a cherry in the middle of each slice.

Cake Ingredients
1 and 1/2 cup cake flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/3 tsp shortening
1 egg
3/4 cup milk
1 tsp vanilla

Directions for cake
Put all ingredients in a bowl and beat for 3 minutes then spread batter over the pineapple and brown sugar mixture
Bake at 350 for 40 minutes.

Let cool for about 10 minutes and then flip onto platter. Serve warm or at room temp.

3 Layer Fresh Coconut Cake

Ingredients
3 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
1 lb box confectioners sugar
4 egg yolks (beat well)
1 cup milk
1 tsp vanilla
2 or 3 cups fresh coconut (remember Grandmom did this with real coconuts and a grater)
3/4 cup coconut milk
4 egg whites

Directions
Sift flour then measure out 3 cups
Then sift together flour, salt, baking powder - Three Times
Cream butter and sugar then add egg yolks
Add one cup of milk and vanilla into the batter
Beat egg whites until stiff and then fold into batter with one cup of coconut and 1/4 cup coconut milk. Divide batter into 3 round cake pans.
Bake at 375 for 25 minutes
When cake cools, sprinkle with 1/2 cup of coconut milk over all 3 layers

7 minute icing
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Icing between layers and then top and sides.
Cover with coconut on top and sides.

Banana Split Cake

Ingredients
2 sticks margarine
2 cups crushed graham cracker crumbs
2 cups powdered sugar
2 bananas
1 can crushed pineapples
1 large tub Cool Whip
Maraschino cherries
Walnuts chopped (optional)

Directions
Melt 1 stick of margarine - mix with 2 cups of graham cracker crumbs
Pat into a 9X13 inch baking dish
Mix 2 eggs, 2 cups of powdered sugar and 1 stick of margarine - beat together 10 minutes
Add 1 can of crushed pineapples (drained)
Cover with cool whip and sprinkle top with cherries and nuts.

Pina Colada Cake

Ingredients
1 box white cake mix
1 4 ounce package instant coconut cream pudding
1/2 cup Flaked coconut
4 eggs
1/2 cup dark rum
1/2 cup water
1/4 cup oil
8 ounce tub Cool Whip
8 ounce can crushed pineapple

Directions
Mix cake mix, eggs, rum, water and oil
Divide into 2 nine inch cake pans
Bake at 350 for 25 - 30 minutes

Frosting
Mix 4 ounce package of pudding with one 8 ounce tub cool whip and 8 ounces crushed pineapple
Spread between the layers and sides
Sprinkle with cocunut