HERE ARE A COUPLE OF GOOD ONES!!
"Mum's Sunday Best"
Ethel Houdmann
CHOCOLATE CHERRY CAKE
2 - cups sifted cake flour
1 2/3 - cups sugar
1½ - tsp. baking soda
1 - tsp. salt
½ - tsp. baking powder
2/3 - cup milk
½ - cup Crisco
3 - squares (1 oz. each) unsweetened chocolate,
melted and cooled
3 - eggs
2/3 - cup milk
1 - tsp. vanilla
Combine the cake flour, sugar, baking soda, salt and baking powder in mixing bowl. Add 2/3-cup milk, the Crisco, and melted chocolate. Beat with electric mixer at medium speed for 2 minutes, or beat vigorously by hand for 300 strokes. Add eggs, the remaining 2/3-cup milk, and the vanilla. Beat for 2 minutes more or 300 strokes. Pour batter into two greased and floured 9 inch round layer pans. Bake at 350 degrees for 35 to 40 minutes or till cake tests done. Cool 15 minutes. Remove cake from pans.
Filling:
1 - package (4½ or 4¼ oz.) instant
chocolate pudding mix
2 - envelopes dessert topping mix
1¼ - cups cold milk
1
- can (21 oz.) cherry pie filling
Combine the pudding mix, topping mixes, and milk; beat with electric mixer at medium speed till stiff, about 2 to 3 minutes. Place one cake layer, flat side down, on serving plate. Using about 1 cup of the pudding mixture, make a ring ½inch high and about 1-inch wide on top of one cake layer. Reserve about 3/4-cup of the cherry pie filling; fill center of pudding ring with remaining pie filling. Place second layer, flat side down, atop cherry filling. Spoon reserved cherry pie filling in center of top layer and spread remaining pudding mixture up to circle of cherries and over sides of cake. Chill at least 1 hour.
CHERRY CHEESECAKE
1 - (18 oz.) pkg. refrigerated
sugar slice and bake cookies
2 - (8 oz.) pkg. Philadelphia Cream Cheese
1 - cup dairy sour cream
¾ - cup sugar
¼ - tsp. almond extract
3-eggs
1-(21
oz.) can cherry pie filling
Cut cookie dough into 1/8-inch thick slices. Arrange cookie slices, overlapping slightly, on bottom and sides of greased 9-inch spring form pan. Seal edges to form crust. Combine softened cream cheese, sour cream, sugar and almond extract. Mix at medium speed in mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour mixture over crust. Bake at 350 degrees for 1 hour and 10 minutes. Increase oven temperature to 450 degrees. Spoon pie filling over cheesecake. Bake at 450 degrees for 10 minutes. May substitute a 13 x 9-inch baking pan for the spring form pan.
