Cream Cheese Frosting
- 1 (8 oz.) pkg. cream cheese
- ½ stick margarine
- 1 tsp. vanilla
- 1 box sifted powdered sugar
Beat cream cheese and margarine together until smooth. Add vanilla and powdered sugar. Continue to beat until very smooth and creamy. Spread between the layers and around sides and on top of three layers. If desired, sprinkle chopped pecans and/or coconut on cake sides and top.
FRESH APPLE CAKE
- 1 C. salad oil
- 2 C. sugar
- 3 eggs
- 3 C. flour
- 1 tsp. salt
- 1 tsp. vanilla
- 1½ tsp. soda
- ½ tsp. nutmeg
- 1 tsp. cinnamon
- ½ tsp. cloves
- 3 C. diced peeled apples
- 1 C. chopped Texas pecans
Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda, nutmeg, cinnamon, and cloves and beat well. Fold in diced apples and chopped pecans. Bake in greased and floured tube pan for approximately 1 hour at 350 degrees F. While still in pan, place cake in a brown paper bag until cool.
CHOCOLATE CHIP CAKE
- 1 C. chopped dates
- 1 tsp. soda
- 1 C. water
- 1 C. sugar
- ½ C. butter
- 2 eggs
- 1 tsp. vanilla
- 1¾ C. flour
- 1 T. cocoa
- 1 small pkg. semi-sweet chocolate chips
- ½ C. chopped Texas pecans
Mix dates and soda. Boil water and pour over the dates. Cream sugar and butter until fluffy. Add eggs to the sugar and butter, one at a time, beating after each addition. Add vanilla. Blend flour and cocoa and add to the sugar mixture. Beat well. Fold in dates and semi-sweet chocolate chips. Pour into well-greased and floured 9 x 13 x 2 inch baking pan. Sprinkle pecans over the top and press into batter. Bake at 350 degrees for 30 minutes. Cool pan and cover when cool.