Ingredients

• 1 box yellow cake mix
• 1 small pkg.vanilla instant pudding mix
• 1 1/3 c. water
• 4 eggs
• 1/4 c. oil
• 2 c. angel flake coconut
• 2 c. chopped pecans

Directions

Blend cake mix,pudding mix,eggs,water and oil in medium bowl.Beat 4 minutes.Stir in coconut and pecans.Pour into 3 greased and floured 8 or 9 inch layer pans.Bake at 350 degrees for 35 minutes or until tests done.Cool in pans 15 minutes.Remove and cool on wire racks.

FROSTING:
4 tbsp.margarine
2 c. angel flake coconut
1 pkg.(8oz.)cream cheese
2 tsp.milk
3 1/2 c. powdered sugar
1/2 tsp.vanilla
Melt 2 tbsp.margarine in skillet,add coconut,stir constantly over low heat until brown.Spread coconut on paper towel to cool.Cream 2 tbsp. margarine with cream cheese.Add milk,beat in sugar gradually. Blend in vanilla.Stir in 1 3/4 c. coconut. Spread frosting between layers,sides and top of cake.Sprinkle with remaining coconut.

Ingredients

• 3 large eggs
• 3 tbsp.root beer
• Cake:
• 1 pkg yellow cake mix
• 1(12oz.)bottle root beer(save 3 tbsp.)
• 1/2 c.powdered sugar
• Glaze:
• 1/4 c. oil

Directions

Combine all cake ingredients in a large bowl.Beat well.
Pour into a 12 cup bundt pan that has been greased and floured.
Bake at 350 degrees for 35-40 minutes ot until cake tests done. Cool in pan on a wire rack for 15 minutes.Remove from pan and cool.
Punch holes in top of cake at 2 inch intervals.
Pour root beer glaze over cake.
For Glaze:
Over low heat stir sugar and root beer until sugar is melted. Pour over cake.

Ingredients

• 1 box Devil’s Food Cake Mix (2-layer size)
• 2 small boxes instant chocolate pudding mix
• 1 small box pistachio instant pudding mix
• 1 small box butter pecan pudding mix
• 1 box dry Dream Whip Mix (4 packets)
• 5 Tbls. Rum flavoring or rum
• 1 package chocolate fudge frosting

Directions

Grease and flour 2 round 9-inch cake pans. Prepare cake mix following directions on the package using 1 package of instant chocolate pudding mix. Stir 1 tablespoon rum into the batter before dividing equally between the greased and floured cake pans.
Bake following directions on package. When baked, remove from oven and allow to cool. Chill in refrigerator until very cold, at least 1 hour.
When cold, cut each layer in half to make 4 layers.
While cake layers are baking put each of the remaining packages of pudding into a separate bowl. Following directions of pudding mix box, add enough milk to the mix to make a thick pudding filling. Chill puddings until very cold.

Place 1 of the chilled cake layers cut side up on a serving plate. Cover with layer of pistachio pudding. Place second cake layer on top of pistachio pudding. Add a thick layer of the cold chocolate pudding. Place third cake layer on top of pudding. Spread over a layer of butter pecan pudding. Place fourth cake layer on top of the butter pecan pudding. Refrigerate.

While filled cake is chilling, prepare chocolate frosting mix following directions on package; add 1 tablespoon of rum or rum flavoring. Remove chilled cake from refrigerator. Frost top and sides with chocolate frosting. Return frosted cake to refrigerator until ready to serve, garnished with whipped cream. This can be made and refrigerated overnight. Yield: 16 servings.

Tip: Before cutting the cake, dip the knife into hot water. Cut the cake in half before cutting separate servings. Continue to dip the knife into hot water before cutting each slice.

Ingredients

• 1 cup butter
• 3 cups sugar
• 6 eggs
• 3 3/4 cups flour
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 cup sour cream (milk or cream may be used)
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 3 cups fresh, diced peaches
• 1 shot glass of Peach Schnapps, optional
• Toasted almond slices, optional, for garnish
• Peach Buttercream Frosting:
• 1/2 stick butter
• 1/2 lb. powdered sugar
• About 1 tbl. evaporated milk or peach nectar
• A few drops of almond extract
• 3 peaches, peeled, diced and sprinkled liberally with Fruit Fresh

Directions

1. For cake, preheat oven to 350 degrees. Cream butter and sugar. Beat in eggs, one at a time.

2. Combine flour, baking powder and salt. Blend dry ingredients into creamed mixture alternately with sour cream, milk or cream.

3. Add vanilla and almond extracts. Stir in peaches.

4. Pour batter into a greased tube pan. Bake 11/2 hours or until a toothpick inserted into cake comes out clean. Cool.

5. Make Peach Buttercream Frosting by combining butter, powdered sugar, milk and almond extract in a mixing bowl. Beat well or until smooth and spreadable.

6. Sprinkle Peach Schnapps over cake, if desired, and spread frosting in thick layer on top of cake. Top with diced peaches. Sprinkle sliced almonds on top of peaches and around base of the cake.

Serves 10 to 12.

Ingredients

• 1 (8oz) pkg cream cheese
• 1/3 cup sugar
• dash salt
• 1 egg
• 1 pkg chocolate cake mix (prepared as directed on pkg)
• 1 (6oz) pkg chocolate chips

Directions

Mix cake according to directions. Fill paper baking cups 1/2 full. Cream together cream cheese, sugar, egg and salt. Stir in chips. Drop rounded tsp of cheese mixture into each cupcake. Bake as directed on box. Frost with chocolate frosting when cooled. Makes 30 cupcakes.

Source: Shelton Family Favorites – Mrs David Sheldon (given by Bev Sheldon)