Category: Cakes

2 C. sugar
1/4 tsp. salt
2 C. flour
2 sticks margarine, melted with 1 C. water
3 T. cocoa
1/2 C. buttermilk
2 tsp. vanilla
1 tsp. soda
2 eggs, well beaten

FROSTING:
1 stick margarine
6 T. milk
2 T. cocoa
1 lb. powdered sugar
1 tsp. vanilla
1/2 to 1 C. nuts, optional

Sift together the sugar, salt and flour. Melt the margarine with the water; add the cocoa and bring to a boil and add to the flour and sugar mixture. Add the buttermilk, vanilla, soda and eggs.

Bake in a 13x15x1″ pan at 400º for 20 minutes.

FROSTING:
Melt the margarine, milk and cocoa together. Bring to a boil. Add the powdered sugar, vanilla and optional nuts. Spread over cooled cake.

In the Crosheck family, it isn’t a family gathering unless there’s a Bundt cake!

CAKE:
1 box cake mix
1 – 4 serving size box instant pudding mix
4 eggs
1 cup milk
1/2 cup vegetable oil

1. Grease pan with Crisco shortening.
2. Preheat oven to 350º
3. Mix dry ingredients together, then add wet ingredients.
4. Beat with electric mixer until glossy, about 2 minutes.
5. Pour into greased pan.
6. Bake 45 – 55 minutes or until toothpick tests clean.
7. Can top with frosting, glaze, powdered sugar, or leave plain.

GLAZE:
1 cup powdered sugar
1 T. rum
1 T. lemon juice

Combine all ingredients and stir until sugar is dissolved. Pour over cooled cake.

NOTE: Sharon generally adds 2 ounces of poppy seeds and a little freshly-grated nutmeg. This is especially good with yellow, spice or caramel cake mixes and vanilla or butter pecan pudding mixes.