1 pkg. pound cake mix

2 eggs

1 stick butter

Blend cake mix, eggs, and butter together. Pour into a greased 9×13 inch pan.

1 (8 oz.) cream cheese

2 eggs

1/2 tsp. vanilla

2 1/2 c. powdered sugar

Beat cream cheese, eggs, vanilla, and powdered sugar together. Spread over pound cake mixture. Bake for 35 minutes at 350 degrees. Sift powdered sugar over top.

3 sticks butter

8 oz. cream cheese

3 c. sugar

Dash of salt

1 tsp. vanilla

6 eggs

3 c. sifted flour

Beat butter, cream cheese, and sugar till light and fluffy. Stir in salt and vanilla. Beat in each eggs. Add flour. Pour into a 10 inch tube pan. Bake 1 ¼ hours at 325 degrees.

3 c. sugar

1 stick butter

1 c. Crisco

3/4 c. milk

1/4 c. warm water

1 tsp. butter pecan flavoring (or substitute vanilla)

5 to 6 eggs (if small – use 6)

3 1/4 c. flour (sifted once)

1 c. chopped pecans

1 tsp. baking powder

Beat together sugar, butter, and Crisco till light and fluffy. Whip in each egg individually. Add flavoring. Stir ¼ cup of flour with nuts. Combine with flour mixed with baking powder while adding milk. Add nuts. Pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour and 20 minutes. Let cool for 10 minutes before serving.

1 lb. cake, frozen

1 jar seedless raspberry jam

1 (12 oz.) pkg. chocolate chips

1 c. sour cream

2 tsp. raspberry liqueur

1 tsp. vanilla

Slice pound cake into 4 layers. Add jam between each layer. Melt chocolate chips and sour cream together in a pan over low heat. Stir in raspberry liqueur and vanilla. Let cool for 10 minutes. Spread over cake and chill for 1 hour.

1 or 2 pound cakes (according to number to be served)

2 (3 1/2 oz.) pkg. butterscotch pudding mix

1 lg. carton whipped topping

Prepare pudding as instructed on package, and let cool. Slice cake, and spoon pudding over cake slices. Add whipped topping.

1 box (1 lb.) light brown sugar

2/3 c. granulated sugar

2 sticks butter

1/2 c. Crisco

5 eggs

3 c. plain flour (unsifted)

1/2 tsp. double acting baking powder

1/2 tsp. salt

1 c. milk

1 tsp. butter flavoring

1 tsp. vanilla flavoring

Blend all cake ingredients together. Bake for 1 hour and 15 minutes at 325 degrees.

1 pkg. Dromedary pound cake mix

2 eggs

1 stick butter

Mix above ingredients and spread in a 9 x 13 inch greased pan.

Blend all ingredients together for cake bars. Lay evenly in a 9×13 inch greased pan.

1 (8 oz.) pkg. cream cheese

2 eggs

1/2 tsp. vanilla

2 1/2 c. powdered sugar

Beat cream cheese, eggs, vanilla, and powdered sugar together well. Spread over pound cake. Bake for 35 minutes at 350 degrees. Let cool. Sift sugar over top.

3 c. cake flour (sifted)

1/4 tsp. salt

3 sticks butter

1 (8 oz.) cream cheese

3 c. sugar

6 lg. eggs

1 1/2 tsp. vanilla

3 tbsp. baking powder

Set aside 2 tablespoons cake batter when done.

Beat butter and cheese together. Stir in sugar, and eggs. Mix flour with salt and baking powder to add to the mixture. Beat with a mixer for 4 minutes. Stir in vanilla. Pour into a greased pound cake pan. Bake 1 ½ hours at 325 degrees.

BUTTER SAUCE:

1 c. butter

1 c. sugar

1 egg yolk

2 tbsp. milk

2 tbsp. cake batter

Blend all frosting ingredients together and spread over cake.

1 c. shortening

2 c. sugar

1 1/2 c. milk

3 tsp. baking powder

4 c. flour

1/4 tsp. salt

6 egg whites, beaten stiff

2 tsp. almond flavoring

Beat shortening and sugar together. Mix in almond extract till mixed well, and add dry ingredients while adding milk. Add egg whites. Pour into a greased tube pan. Bake at 350 degrees for 1 hour.

3 sticks butter

1 c. canned milk

3 c. sugar

3 c. plain flour

Dash of salt

1/2 tsp. baking powder

2 tsp. vanilla

5 eggs

Soften the butter. Beat sugar and butter together in a blender. Pour in the milk, and blend till smooth. Mix flour, baking powder, and salt in another bowl. Combine flour and creamed mixture.

Add 4 tablespoons flour, and 1 egg alternately. Blend well. Add vanilla. Pour into a greased and floured pound cake pan. Bake at 350 degrees for 1 hour and 45 minutes.