CAKE: Combine flour and sugar in large bowl. Heat margarine, cocoa, and Coca-Cola to boiling. Pour over flour and sugar; mix well. Add buttermilk, eggs, soda, vanilla and marshmallows. Pour into greased 9x13" pan. Bake at 350 degrees for 30 - 40 mins.
ICING: Combine margarine, cocoa, and Coc-Cola; heat to boiling.
Pour over powdered sugar and beat well. Add pecans. Spread on warm cake and this will soak into the cake and down the sides.
ICING
1 stick margarine
3 Tbs. cocoa
6 Tbs. Coca-Cola
1 box (4 cups) powdered sugar
1 cup chopped pecans
Pumpkin Swirl
Cake: 3/4 cup buttermilk baking mix
1 cup sugar
3 eggs
2/3 cup canned solid pack pumpkin
2 tsps. cinnamon
1/2 tsp. nutmeg
1tsp. pumpkin pie spice
1 cup chopped nuts
Filling: Beat together 8 ozs. cream cheese, 1 cup powdered sugar, 6 Tbs. margarine and 1 tsp. vanilla, until smooth.
Heat oven to 375 degrees. Grease a 15x10x1" jelly roll pan. Line sides, overlapping top of pan, with waxed paper. To make cake , beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan. Spread evenly. Sprinkle with nuts. Bake 13-15 mins. Invert cake onto kitchen towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together from short side. Place seam side down on wire rack and cool completely. Unroll cake, spread with prepared filling, reroll cake. Refrigerate until ready to serve.
Rhubarb Cream Pie
1-1/2 cup sugar
3 Tbs. flour
1 Tbs. margarine
2 eggs, beaten
1/2 tsp. nutmeg
1 tsp. cinnamon
3 cups cut rhubarb, (or use half strawberries for rhubarb-strawberry pie)
Blend sugar, flour, nutmeg, cinnamon,& margarine. Add eggs; beat until smooth. Pour over the rhubarb in a 9" pastry lined pan. Top with pastry. Bake in hot oven, 450 degrees) for 10 mins. THEN at 350 degrees for 30 mins.
Old Fashioned Rhubarb Cake
1/2 cup margarine
1-1/4 cups sugar - divided
1 egg
1 cup buttermilk
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups chopped rhubarb
1/2 tsp. ground cinnamon
In a mixing bowl, cream margarine and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, soda, and salt; add alternately with the buttermilk/vanilla mixture, to the creamed mixture. Stir in the rhubarb. Spread in a greased 13x9x2" pan. Combine the remaining sugar with cinnamon and sprinkle over batter. Bake at 350 degrees for 35 mins. Serve topped with whipped topping.
Creamy Banana Pie
1envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
2 - 3/4 cups milk
4 egg yolks, beaten
2 Tbs. margarine
Soften gelatin in cold water; set aside. In a saucepan, combine sugar, cornstarch, and salt. Blend in milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20 mins. Remove from heat; stir in softened gelatin until dissolved. Stir in margarine and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas; fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4-5 hours.
1 tsp. vanilla
3 medium firm bananas
1 cup heavy cream, whipped
1 pastry shell, baked
Topping:
1 cup flour
2/3 cup packed light brown sugar
5 -1/2 Tbs. cold stick margarine- (cut in small pieces)
1/2 cup walnuts, coarsely chopped
Sour Cream Apple-Walnut Pie
Filling:
1/2 - 3/4 cup sugar ( depending on your taste)
1/3 cup flour
1-1/2 tsps. cinnamon
1/4 tsp. nutmeg
1 Tbs. lemon juice
1/3 cup sour cream
6-7 Granny Smith apples
1 prepared pastry in 9" pie pan
For filling, mix sugar, flour, cinnamon and nutmeg in a very large bowl. Add sour cream and lemon juice; stir to mix. Peel, quarter and core apples. Cut crosswise into thin slices. Add to bowl and toss until evenly coated. Spread filling in pie pastry, mounding apples in center. Make topping by hand or in food processor. Mix flour and brown sugar in a medium bowl. Cut in margarine with pastry blender or fork until crumbly. Stir in walnuts. Pat topping evenly over apples to form a top "crust". Place pie pan on cookie sheet and bake at 450 degrees for 15 mins. ONLY, - Then reduce oven to 350 degrees and bake 45 mins. longer, or until apples are tender when pierced with a fork. If topping browns too quickly, cover loosely with a sheet of foil.
Beet Chocolate Bundt Cake- (a very moist cake)
1 cup margarine, softened, divided
1 - 1/2 cups packed dark brown sugar
3 eggs
4 squares (1 oz. each) semi-sweet chocolate
2 cups pureed, canned beets
1 tsp. vanilla
2 cups flour
2 tsps. baking soda
1/4 tsp. salt
In a mixing bowl, cream 3/4 cup margarine and brown sugar. Add eggs; mix well. Melt chocolate with remaining margarine; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear seperated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10 " bundt pan. Bake at 375 degrees for 45 - 55 mins. or until a toothpick inserted near the center comes out clean. Cool in pan 10 mins. before removing to a wire rack. Before serving, dust with with powdered sugar or frost with chocolate frosting.
Lemon Streusel Cake
For Cake: 1 pkg. lemon cake mix with pudding
1/2 cup margarine
3/4 cup milk
2 eggs
Filling: 1/4 cup sugar
1 pkg. (8 ozs.) cream cheese, softened
1 Tbs. lemon juice
1 Tbs. grated lemon rind
Topping: 1/2 cup chopped walnuts
Cut margarine into cake mix until crumbly; remove 1 cup mixture for topping. To remaining mixture, add milk and eggs; beat on high with mixer for 2 mins. Pour into greased and floured 13x9x2" pan. Set aside. Cream together sugar, cream cheese, lemon juice, and lemon rind; blend well. Drop by teaspoonfuls onto batter and spread across batter to edges of pan. Add nuts to reserved crumb mixture; sprinkle over batter. Bake at 350 degrees for 30 - 35 mins., or until cake is light golden brown.
