"Is it possible to eat a donut hole? If so, how do you know when you are finished?

Why do donuts have holes?

Are Cheerios donut seeds?"

I thot all yu mudders wud get a good laff out of dis. Dis is for you:


Light the oven. Get out a bowl, spoons and ingredients. Grease the pan. Crack nuts. Remove 18 blocks and 7 toy cars from the kitchen table. Measure 2 cups of flour. Remove child's hands from the flour. Wash flour off him/her. Measure one more cup of flour to replace the flour on the floor. Put the flour, salt, baking powder in a sifter. Get the dust pan and broom to sweep up the pieces of the bowl that child knocked on the floor. Get another bowl. Answer the phone. Return. Take out greased pan. Remove pinch of salt from pan. Look for child. Get another pan and grease it. Return to kitchen and find child. Remove his/her hands from bowl. Wash shortening from child. Take up greased pan and find 1/4 inch of nutshells in it. Head for child who flees, knocking bowl off the table. Wash kitchen floor, wash the table, wash the walls, wash the dishes. Call the bakery. Lie down (Happy Mother's Day)....



Oregon Apple Dapple
Tired Mothers Cake
Chocolate Picnic Cake
Old Virginia Pound Cake
Cocoa Snack Cake
Golden Layer Cake
Ultimate Chocolate Layer Cake
Ugly Duckling Cake
Dirt Cake
Cockeyed Cake
Better Than Sex Cake
Pineapple Cake
Mother's Cake
Apple Butter Cake
Pig Pickin' Cake
Mayonnaise Cake
Five Flavor Cake
Yellow Jacket Oatmeal Cake
Black Forest Gateau
Apple Upside-Down Cake
Broken Glass Cake
Cocoa Cinnamon Poundcake
Beer Cake
Boiled Raisin Cake
Litter Box Cake
Auntie Jen's Apple Cake Recipe


Top servings of this unfrosted cake with ice cream - excellent "combo"

1/4 c. butter or regular margarine
1 c. sugar
1 egg
1 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
2 c. grated tart apples
1/2 c. chopped walnuts

Cream together butter and sugar. Beat in egg to mix well. Stir together flour, soda, salt and spices. Stir into creamed mixture. Stir in vanilla, apples and nuts. Bake in a greased 8" square pan in moderate oven (350) about 45 minutes. Serve warm with sauce or oce cream. Excellent served with Elin's Sauce, which will keep in the refrigerator 2 to 3 months.

Elin's Sauce: Head 1/2 c. butter or margarine, 1/2 c. light cream and 1 c. sugar to boiling point and simmer, stirring occasionally, 20 minutes.


2 lbs Oreo cookies
1/3 C melted butter
1/2 gallon Chocolate Chip-Mint Ice Cream
Large can of Hershey's hot fudge
Large container Cool Whip

Crush 2 lbs of Oreo Cookies and mix with 1/3 cup melted butter. Press into a 9 x 13 pan and freeze for 20 minutes. Soften 1/2 gallon chocolate chip mint ic re cream, spread on crust and freeze for 20 minutes. Spread a large can of Hersheys hot fudge on top of ice cream and freeze for 20 minutes. Spread large container Cool Whip on top of fudge and sprinkle a couple of crushed Ore on top, then freeze.


3/4 C (1-1/2 sticks) butter
1 C sugar
2 eggs
1 t vanilla
2 1-ounce squares unsweetened chocolate
1 C hot water
1-3/4 C flour
1/2 t salt
1 t baking soda
6-ounce package chocolate chips
1/2 C pecans, chopped
confectioners' sugar

In a large bowl cream butter and sugar until fluffy. Add eggs and vanilla; beat well. In saucepan, combine chocolate and hot water and heat gently until chocolate is melted, stirring often. Cool slightly. Combine with creamed mixture. Sift flour, salt and baking soda and mix well into chocolate mixture. Pour into pan, sprinkle chocolate chips and nuts over top. Bake for 45 minutes at 350 degrees. Sprinkle with confectioners' sugar while still warm. Cool. Makes on 9x11-inch cake.

Reprinted from The Washington Post 4/9/86


1 lb butter
1 lb sugar
1 lb eggs, separated (about 10 eggs)
1 pound sifted flour
1/2 t salt
1 t flavoring, lemon or vanilla

Cream butter, add sugar, beat well. Beat egg yolks and add to sugar and butter. Stir in sifted flour and salt. Beat egg whites to a stiff froth. Fold gently into mixture. Bake in greased tube pan for about 1-1/2 hours at 300 degrees.

Recipe from Sharon Benser, treasurer of
Bowling Green's (VA) Historic Economic Leadership Panel
and reprinted in the Free Lance Star


1 1/3 cups flour
1 cup sugar
1/3 cup vegetable oil
2/4 cup water
2 tbs. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 tsp.vanilla
1/2 cup semisweet chocolate pieces
1/2 cup chopped nuts

Preheat oven to 350. Lightly grease and "cocoa" an 8 or 9 inch square baking pan. Place flour, sugar, cocoa, baking soda and salt in medium bowl. In a small bowl, or 2 cup measure, beat egg and oil. Add water and vanilla and beat again. Stir into dry ingredients until smooth and blended. Sprinkle the chocolate pieces and nuts over the batter before baking. Bake 30 to 40 minutes until cake springs back when lightly touched.



(preparation time: 15 minutes)

1 can (20 oz) crushed pineapple in juice
1 carton (8 oz) frozen whipped topping, thawed
1 pkg (4 servings) instant vanilla pudding mix
1 pkg frozen pound cake, thawed
1/2 cup almond liquor (or 1/3 cup pineapple juice)
1/2 t almond extract
OPTIONAL GARNISH: Sliced pineapple; 1/4 cup sliced toasted almonds

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle w/liquer. Spread 1/3 pudding mix over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds and garnish with pineapple slices. Yield: 12 servings.


2 C sugar
10 T light butter, softened
3/4 C egg substitute
2 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat sour cream
3/4 cup boiling water
1 teaspoon vanilla extract
1 recipe Chocolate Frosting (see below)

Preheat oven to 350 degrees. Coat bottoms of two 8" round cake pans with nonstick cooking oil spray (do NOT coat sides of pans). Line bottoms of pans with waxed paper and coat the waxed paper with more nonstick cooking spray. Set aside. In standing mixer, beat sugar and butter at medium speed until well blended. Gradually add egg substitute, beating well. In a separate bowl, combine flour, cocoa, baking soda and salt. With mixer running at low speed, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in the boiling water and the vanilla. Pour batter into the prepared pans. Bake at 350 degrees for 35 minutes or until the cake springs back when touched in the center. Loosen layers from the sides of the pans, using a narrow metal spatula. Turn out onto wire racks. Peel off the waxed paper. Let the cakes cool. Place a cake layer on a plate and spread with 1/2 cup of the Chocolate frosting. Top with the other cake layer and spread the remaining frosting over cake. Makes 18 servings.


4 ounces tub-packed light cream cheese, softened
3 T skim milk
3 ounces (3 squares) semisweet chocolate, melted
3 C sifted confectioners' sugar
1/4 C unsweetened cocoa

Do not make this frosting ahead of time; it will dry out. In mixer, beat cream cheese and milk at high speed until creamy. Add melted chocolate and beat until well blended. Combine sugar and cocoa. Gradually add sugar mixture to cream cheese mixture, beating at low speed until well blended. Add vanilla and beat well for 1 minute until very creamy. Makes 1 3/4 cups, about 18 servings.

Submitted by Jean Scarr


1 package yellow cake mix
1 can (16 ounce) fruit cocktail
1 cup angel-flake coconut
2 eggs
1/2 C firmly packed brown sugar
1/2 C margarine
1/2 C sugar
1/2 C evaporated milk
1-1/3 C coconut

In a large mixing bowl, blend cake mix, fruit cocktail, 1 C coconut and eggs; then beat for two minutes. Pour into greased 13x9-inch pan. Sprinkle with 1/2 C brown sugar. Bake at 325 for 45 minutes or until cake sponges back when touched.


In a saucepan bring margarine, sugar and milk to a boil; boil two minutes. Remove from heat and stir in 1-1/3 C coconut. Spoon over hot cake in pan. Serve warm or cool with non-dairy whipped topping, if desired. (The cake is done when it shrinks from the sides of the pan or if it springs back when touched lightly with a finger.)


20 oz Oreo Cookies, crushed
8 oz cream cheese
1 stick butter
1 C powdered sugar
3 C milk (2-1/2 C is firmer)
2 small pkgs instant vanilla pudding mix
12 oz Cool Whip
gummie worms

Cream together the cream cheese, butter, and powdered sugar. Mix milk and pudding mix together and pour into cream cheese mixture. Mix and beat. add Cool Whip and beat. Layer into 8" flower pot: 1/4 cookies, 1/3 filling, continuing and ending with cookies. Add gummie worms and flower in center.

Sand Cake

same but use Vienna Cookies. Put in sand bucket with shells and peanuts (pebbles).


1-1/2 C sifted flour
3 T cocoa
1 t baking soda
1 C sugar
1/2 t salt
5 T cooking oil
1 T vinegar
1 t vanilla
1 C cold water

Put sifted flour back in sifter, add it to the cocoa, baking soda, sugar, and salt and sift right into a greased square cake pan about 9x9x2. Now make three grooves or holes in this dry mixture. Into one, pour the oil; into the next, the vinegar; into the next, the vanilla. Now pour the cold water over it all. You'll feel like you're making mud pies. Beat it with a spoon until it's nearly smooth - you can't see the flour. Bake at 350 degrees for half an hour. For variation - chocolate chips or nut may be added to batter


(There are 4 Layers)

Layer 1:

1 stick butter or margarine. melted
1 C flour
2 T sugar
1/2 C finely chopped nuts
Mix well, Pat with fork into 9x13 pan. Bake 15 min. 350 Let cool

Layer 2:

1 8oz pkg. cream cheese, creamed
1 c, Cool Whip, thawed
1 c. conf. sugar
Mix well and spread over 1st layer

Layer 3:

1 small box chocolate instant pudding mixed with 1 1/2 c. milk
1 small box butterscotch instant pudding mixed with 1 1/2 c. milk

Spread one on top of the other on 2nd layer

Layer 4:

Cover with remaining cool whip and sprinkle with 5 crushed Heath Bars. (or Skor bars)
Cover and refrigerate.



2 C flour
2 C sugar
2 t soda
2 eggs
16 oz crushed pineapple (juice and all)
1 C nuts
1 t vanilla

Mix with mixer about 2 minutes. Bake 350 in 13x9 pan for 40 minutes.


8 oz cream cheese
1 3/4 C powder sugar
1 stick butter
1 t vanilla
Cream with mixer and spread on cake.


Cake Ingredients:

1-1/2 C Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 C Granulated Sugar
6 oz. Sweet Butter (Unsalted)
6 large Eggs; Yolks and Whites Separated
1 t Fresh Lemon Juice

Icing Ingredients:

1/2 C Heavy Cream
2 t Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped

Toast almonds in a single layer on a cookie sheet in a 350-F degree oven for about 15-minutes or until the almonds are lightly colored and fragrant. Make sure to shake the pan occasionally to turn almonds while toasting. Pre-heat oven to 375-F degrees. Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray. Dust lightly with flour or very fine, dry bread crumbs. Shake out any excess and set prepared pan aside. Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat. Cover until partially melted, then stir until smooth. Set aside to cool to room temperature. Reserve 1/2 cup sugar and place the remaining 1/4 cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery. Set aside. In a large mixing bowl beat the butter until soft. Add 1/4 cup of sugar and reserve the remaining 1/4 cup sugar for use later. Beat sugar and butter until thoroughly combined. Add the egg yolks, one at a time, and continue to beat until smooth. Add the melted chocolate and blend on low speed until combined. Add almonds and continue to beat mixture on a low speed setting. In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice. Start on low speed and gradually increase until the egg whites hold a soft shape. Reduce speed again and add remaining 1/4 cup sugar. Then on high speed, beat egg whites to soft peaks. Gently fold the egg whites into the chocolate mixture about one-third at a time until blended. Pour the cake batter into the prepared spring form pan and quickly rotate to level the batter. Bake for 20-minutes at 375-F degrees, then reduce heat to 350-F degrees and continue to bake an additional 50-minutes. Remove cake from pan when cooled, after about 1-hour. To prepare the icing, scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top. Add the espresso or coffee powder and whisk to dissolve. Add the chocolate and whisk to dissolve, for about a minute or two. Remove from heat and continue to stir to finish melting the chocolate. Let icing cool for about 15-minutes, then pour over the top of the cake, starting at the center. Gently push the icing with a spatula over the sides to dribble down the cake. Top with shaved chocolate, or whipped cream just prior to serving. A fresh strawberry is an optional garnish with each served slice.


2-1/4 cup plain flour
1-1/2 cup apple butter
1-1/4 cup sugar
2/3 cup shortening
1/3 cup milk
2 eggs
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ground cloves
1 cup dark seedless raisins
1/2 cup walnuts, chopped

Preheat oven to 350. Grease and flour a 13 x 9 inch baking pan or 3 coffee cans. Into large bowl, measure all ingredients except raisins and nuts.

With mixer at low speed, beat until well-mixed, constantly scraping bowl with spatula. Beat at high speed for 3 minutes, occasionally scraping bowl. Stir in raisins and nuts. Pour batter into pan or divide equally between coffee cans. Bake for 40 to 45 minutes (longer for coffee cans). Check for doneness by inserting toothpick in center until toothpick comes out clean. Cool cake in pan or on wire rack.

NOTE: Adjust spaces according to spices in apple butter. (Can also be baked in 2 loaf pans.)


1 box yellow cake mix
3/4 cup cooking oil
4 eggs
1 can mandarin orange sections
Blend cake mix, oil and 4 eggs, add orange sections using juice. Mix well. Bake at 350 in 3 layers (9 inch) for approximately 25 to 30 minutes.


1 lg carton Cool Whip
1 can crushed pineapple
1 pkg instant vanilla pudding
1 cup nuts

Mix together than frost.


2 C flour
1-1/4 C sugar
1/2 C cocoa
1/2 t salt
2 t baking soda

Mix dry ingredients and set aside. In large bowl combine:

1 C mayonnaise or salad dressing
1 C boiling water
1 t vanilla

Beat well and then add dry ingredients. Pour into a 9 x 12 inch baking pan (ungreased). Bake at 375 for approximately 30 minutes.


1 (3 oz) pkg cream cheese, softened
1 stick butter or margarine, softened
1 t vanilla
1 (1 lb) box of 10X sugar
Pinch of salt

Beat together until creamy. Spread on cooled cake.


2 sticks margarine
3 C sugar
1/2 C vegetable shortening
5 eggs, well-beaten
3 C all-purpose flour
1 C milk
1/2 t baking powder
1 t rum extract
1 t lemon extract
1 t coconut extract
1 t butter extract
1 t vanilla extract

Cream, margarine, shortening and sugar until light and fluffy. Add beaten eggs. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10 inch tube cake pan. Bake at 325F for 1 hour, 30 minutes.


1/2 C butter
1 C brown sugar
1 C sugar
2 eggs, beaten
1 C oatmeal
1-1/2 C boiling water
1-1/2 C flour
1 t baking soda
1 t cinnamon
1 t nutmeg
1 t salt
1/2 C coconut (optional)
1/2 C pecans, chopped
Powdered sugar

Pour water over oatmeal, cover and let cool. Cream butter and sugars. Add eggs, the dry ingredients and oatmeal. Stir in coconut and nuts. Bake in a 9" x 13" pan at 375F for 40-45 minutes. Sprinkle with powdered sugar.


Cake:(P) 1 box fudge cake mix
6 T kirsch or other cherry-flavored liqueur

Cherry Filling:

3 (16-ounce) cans pitted, tart red cherries
2 T cornstarch
4-1/2 T sugar


1 envelope unflavored gelatin powder
2 T warm water
4 C whipping cream (2 pints), very cold
4 T powdered sugar, sifted
2 to 3 T kirsch or other cherry-flavored liqueur
Chocolate Curls
16 Maraschino cherries

To make cake:
Prepare cake according to directions in a 10-inch springform pan. If the directions to not list this pan in the cooking times, use the longest time given (rotating pan halfway through cooking time) then test center with a wooden toothpick. It's done when the toothpick comes out clean. Cut cooled cake into three layers. Place layers on a flat surface; sprinkle each with 2 T liqueur. Let stand 2 hours.

To make filling:
Drain cherry syrup into a 2-cup measuring cup. Add enough water to cherry syrup to make 2 cups; pour into a small saucepan. Stir in cornstarch and sugar. Over low heat, cook, stirring, until mixture thickens and comes to a boil. Stir in reserved cherries; cook one minute. Cool to room temperature.

To make frosting:
Combine cream (very cold) and powdered sugar in a large mixing bowl (also very cold). Also, chill the beaters for the electric mixer. (This frosting will not form peaks and set correctly on a hut summer day in a warm kitchen.) Combine gelatin with 2 T warm water; let stand 3 minutes, then heat over low heat until gelatin dissolves. Using hand mixer on high speed, beat into cold cream mixture immediately while still hot and liquid. When cream starts to set, add liquer (approximately halfway through). Beat until stiff peaks form. Use immediately.

To assemble:
Place bottom cake layer on a platter or cake plate. Spread with a little less than half of cherry filling, covering the top but not the edges of the cake. Spread 1 cup frosting over cherry filling. Add middle cake layer; repeat with remaining cherry filling and 1 cup frosting. Add top layer. Put a little thickened cherry juice on top, then spread remaining frosting over side and top of cake. Use a little more thickened cherry juice as a decoration, then decorate with chocolate curls. Pipe more whipped cream around edge into 16 rosettes, and top each with a maraschino cherry. Refrigerate until ready to serve. This cake is best used with a few days and does not freeze well.

Recipe from: Margie Soeffing, Stafford County and published in the Free Lance Star


1/4 C butter
2 large baking apples
1/2 t salt
1/3 C butter
2 eggs, well beaten
2/3 C water
1 C brown sugar, light
1-1/2 C sifted cake flour
3 t baking powder
1/2 C granulated sugar
1/2 t vanilla

Melt 1/4 C butter in skillet or baking pan. Add brown sugar and stir until melted. Cool. Peel, core and slice apples, place on sugar. Sift flour, salt and baking powder together. Cream butter with sugar until fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry ingredients and water alternately in small amounts, beating well after each addiiton. Pour over apples and bake. Turn on plate immediately and serve with whipped Cream.


3 boxes Jell-o, red, orange, and green
1 box lemon Jell-o or Royal Gelatin
4 cups boiling water
1-1/2 cups cold water
1/4 cup sugar
2 envelopes Dream Whip
1/2 cup- pineapple juice
Graham cracker crumbs

Mix lemon Jell-o, sugar & 1 cup boiling water. Stir well. Add pineapple juice. Set aside and let cool till of the consistency of egg whites. Mix each color Jell-o separately with 1 cup each boiling water, stirring until completely dissolved. Then add 1/2 cup cold water to each, and let set up in fridge till firm, then cut into small cubes.

Mix Dream Whip according to directions. Add thickened lemon Jell-o to Dream Whip. Fold in the cubes of Jell-o, and gently spoon into a lightly buttered tube pan that you have coated with Graham cracker crumbs. Refrigerate 3-4 hours or overnight before serving. Remove sides of pan, and slide onto a plate. Slice and serve with pride.

16 servings

Recipes from Pede's Porch
Pede is our October 1999 Site of Excellence Winner
Thanks, Pede, this looks yummy!


1 C butter
2-1/2 C sugar
5 eggs
3 C flour
1/2 t salt
1/2 t baking powder
1/2 C cocoa
1 t cinnamon
1 C milk
1 t vanilla

Cream butter; add sugar gradually and beat well. Add eggs one at a time. Mix flour, salt, baking powder, cocoa and cinnamon. Add alternately with milk to egg mixture. Add vanilla. Pour into a greased, floured, 10-inch tube pan. Bake at 325 degrees for 50 minutes or until batter tests done with a toothpick. Cool 15 minutes and remove from pan.


2 tsp baking soda
2 cups light or dark brown sugar
1 cup margarine
2 eggs
1 1/2 cup chopped pecans or walnuts
3 cups sifted flour
2 cups beer
1 tsp cinnamon
1 tsp allspice
1 cup dates or raisins

In a large bowl, sprinkle baking soda over sugar. Cream the soda and sugar with the margarine. Add eggs and beat until smooth. Add nuts and dates/raisins to mixture ALTERNATELY with the beer (don't worry when this looks gross, it's supposed to). In another bowl, sift together the flour and spices. Add this to the beer mixture all at once and mix well. Flour and grease a 10" tube pan. Pour into pan and put into a pre-heated oven at 300 degrees. Bake for 1 1/2 hours. Wait until cool before removing from pan.


(this recipe is at least 100 years old.)

Cook in water to cover for 20 minutes
2 C. raisins.

1-1/2 C Sugar
1/2 C shortening

2 eggs beaten

Sift together:
3 C Flour
1 t cinnamon
1/2 t salt
1 t cloves
1 t baking powder
1 t allspice

1 t soda to 1 c. raisins

Mix all together, adding raisins, last. Add 1 C nuts. Bake until done at 350 degrees F. Other fruits may be added to make a fruit cake.

NOTE: If you recipe is dry, add 1 cup more liquid.
The last was added by the lady that gave me the book and she is right if you want a moist cake add an extra cup water to raisins and use it. Makes a very moist and taste cake.

Thank you Dot Wilson, Creche Lady


1 package Spice Cake Mix
1 package White Cake Mix
1 package White Sandwich Cookies
Green food coloring
12 small Tootsie Rolls
1 box vanilla pudding mix (not instant)
1 brand new, freshly washed litter box
1 brand new, freshly washed litter box scoop

Prepare the cake mixes and bake according to their directions. Prepare the pudding mix and chill until ready to assemble. Use a blender on a low setting to crumble the white (vanilla, I assume?) sandwich cookies in small batches. They tend to stick, so scrape often. Set aside all but about 1/4 cup. To that 1/4 Cup of cookie crumbs, add a few drops of green food coloring and mix by using a fork.

After the cakes cool to room temperature, crumble them into a large bowl. Toss with half the remaining cookie crumbs and the chilled pudding. Gently combine. Line a new, freshly cleaned litter box with plastic wrap. Put the mixture into the box. Put three unwrapped Tootsie Rolls in a microwave-safe dish and heat until they are soft and pliable. Shape the ends so that they are no longer blunt, curving them slightly. Repeat with three more Tootsie Rolls and bury them in the mixture. (It doesn't say, but I assume they mean you unwrap the warmed tootsie rolls before burying them in the mixture so no one ends up eating the wrappers).

Sprinkle the other half of the cookie crumbs over the top of the mixture. Scatter the green cookie crumbs lightly over the top so they look like the chlorophyll in some cat box fillers. Heat the remaining Tootsie Rolls, three at a time, in the microwave until they are almost melted. Taper the ends as before (and remove the wrappers I assume) and plop them on top of the cake and sprinkle with cookie crumbs. Serve with a brand new, freshly washed cat box scoop.

Thanks, Sis


Cake Ingredients:
2 C Cracker Barrel fried apples
1 t salt
1 C sugar
2 eggs
3/4 C chopped walnuts or pecans
2 C all-purpose flour
1-1/2 t baking soda
2/3 C vegetable oil
1 t vanilla extract

Grease 8x12-inch pan and cover bottom with apples. Combine flour, salt, soda, and sugar; stir to mix. Sprinkle over fried apples. Beat oil, eggs, and vanilla with a wire whisk. Pour over dry ingredients and stir gently to mix. Add nuts. Bake at 350 for 40-50 minutes.

1 C sugar
1/2 t baking soda
1 C sour cream

Combine all topping ingredients in a medium saucepan. Bring to a boil. Pour over warm cake.

Recipe Courtesy of Cracker Barrel Old Country Store
submitted by Lee Anne Maddox, Retail Manager #297

Background Courtesy Of