CHERRY PARTY CAKE

1 box white cake mix
1 can cherry pie filling
Cool Whip topping

Mix cake according to box directions.  Pour into greased and lightly floured 9 X 13" baking dish.  Spoon out 1 cup of the cherry pie filling and reserve for topping.  Spoon remainder of filling evenly over top of batter and marble through a little with a table knife.  Bake at 325 for about 40 to 45 minutes.  When cooled serve with Cool Whip topping and a spoonful of the reserved pie filling.

This is obviously super fast and easy.  It makes a nice appearance for a party, not as a whole cake but individual serving and not too sweet.

APPLESAUCE BUNDT CAKE

3/4 cup raisins
1/2 cup boiling water
1/2 cup shortening
1-1/2 cups dark brown sugar, packed
1 t salt
1/2 t cinnamon
1/2 t cloves
1/2 t allspice
2 eggs
1-1/2 cups thick applesauce
2-1/2 cups sifted flour
3/4 cup chopped walnuts
2 t baking soda

Combine raisins and boiling water.  Set aside.  In mixing bowl beat shortening, sugar, salt, spices, and eggs until creamy smooth and fluffy.  Blend in applesauce, then flour and walnuts.  Stir soda into undrained raisins.  Add to batter and mix well.  Pour into greased and floured bundt pan and bake at 325 for 55 minutes or until it tests done.  Cool in pan 15 minutes.  Then turn out on rack.

This recipe is all right.  It was different stirring the soda into the undrained raisins before adding.  It was a good way to use up some leftover applesauce that I had.

CHOCOLATE BROWNIE CAKE

1 cube butter or margarine (room temp)
4 large eggs
1 cup flour
1/2 t baking powder
1 cup sugar
1 large can Hersheys syrup
pinch of salt
1 t vanilla

Cream butter with sugar.  Add eggs, syrup, flour that has been sifted with salt and baking powder.  Add vanilla.  Beat til well mixed.  Bake in 9 X 13 greased and floured baking dish for 30 to 40 minutes in 350 oven. 

Topping:
1 cup sugar
1/3 cups milk
1 cube butter
1/2 cup chocolate chips

Bring milk, sugar, and butter to boil.  Stir constantly for 1-1/2 minutes.  Remove from heat.  Add chocolate chips and beat till thick.  Pour while still warm over cake.

This is really easy and pretty tasty too.  I love these old recipes that tell you to sift everything, which I don't think anybody does that anymore!  Sorry, no picture was taken :(