Ingredients

• 1/2 cup fat-free milk
• 1/4 cup canola oil
• 1/4 cup egg substitute
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• TOPPING:
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon melted margarine

Directions

1. In a mixing bowl, beat milk, oil and egg substitute. Combine the dry ingredients; add to milk mixture and beat until smooth. Spoon into 8-in. square baking pan coated with nonstick cooking spray. Combine the topping ingredients; sprinkle over batter. Bake at 375 degrees F for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Ingredients

• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups solid pack pumpkin puree
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Ingredients

• 1 (15 ounce) can canned pumpkin puree
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 (3 ounce) package cream cheese
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 3/4 cups confectioners' sugar
• 3 teaspoons milk
• 1 cup chopped walnuts

Directions

1. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
2. In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
4. In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 cup white sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground cinnamon
• 3/4 cup shortening
• 1 cup buttermilk
• 3 eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, and cinnamon into a large bowl. Add shortening and buttermilk; beat with an electric mixer for 2 minutes. Add eggs, and beat 2 minutes more. Pour batter into prepared pans.
3. Bake for 30 to 35 minutes, or until done.

Ingredients

• 1 (8 ounce) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Ingredients

• 2 tablespoons butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups chopped fresh or frozen rhubarb
• STREUSEL TOPPING:
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons butter, melted
• VANILLA SAUCE:
• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
2. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in vanilla. Serve with cake.

Ingredients

• 2 (8 or 9 inch) white cake layers, baked and cooled
• 2 (3 ounce) packages fruit flavored gelatin mix
• 2 cups boiling water
• 3 1/2 cups frozen whipped topping, thawed

Directions

1. Place cake layers, top side up in two clean 8 or 9 inch round cake pans. Prick each cake with a utility fork at 1/2 inch intervals.
2. Dissolve gelatin in boiling water. Carefully spoon dissolved gelatin over cake layers. Chill cakes for 3 to 4 hours.
3. Dip one cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with about 1 cup of the whipped topping. Dip the other cake pan in warm water for 10 seconds and unmold second cake layer, placing carefully on top of the first cake layer. Frost top and sides with the remaining whipped topping. Chill.