Cherry Kijafa Cake

Cake Ingredients:

1 package chocolate cake mix
1 small package cherry jello
1/2 c oil
1 c hot water
4 eggs

Cake Instructions:

Mix all ingredients together for 4 minutes.

Bake as directed on cake package.

Poke the top with fork, thoroughly.

Topping Ingredients:

2 c powdered sugar
1/2 c cherry kijafa

Pour or spoon topping mixture over the cake, while warm.

Easter Torte

Ingredients:

1 white cake mix, prepared into batter
4 egg whites, beaten until soft mounds form
3/4 c sugar + 1 T sugar
1/2 t cinnamon
1/3 c chopped black walnuts
cooled, prepared vanilla pudding

Instructions:

Place 2 strips waxed paper crisscross over bottoms of two greased and floured 9 Inch layer pans, allowing ends to extend over rims of pans for easy removal.

Pour 1/2 cake mix batter into each pan, or 1 c each and use remaining batter for 8 cupcakes.

Prepare meringue.  As beaten egg whites form soft mounds, gradually add 3/4 c sugar, beating well after each addition.  Continue beating well until meringue stands in stiff, glossy peaks.

Spread meringue over cake batter, smoothing with a spatula.  Sprinkle with a mixture of 1 T sugar and cinnamon, then sprinkle with nuts.

Bake at 350 degrees for 25-30 minutes, until lightly browned.

Place 1 cooled layer meringue-side down on serving plate.  Spread with cooled prepared vanilla pudding mix.  Top with second layer, meringue-side up.

Serves 10-12

Punch Bowl Cake

Ingredients:

1 yellow cake mix, made into 2 layers, baked, and set aside
1 large can crushed pineapple
2-3 big bananas
2 large packs vanilla pudding, prepared
strawberries
1 large container Cool Whip

Instructions:

Layer as follows, in a large punch bowl.  1 layer yellow cake (poke holes in it), 1 layer of sliced bananas, 1/2 the pineapple with 1/2 of its juice, 1/2 the pudding, 1/2 the cool whip, 1 layer cake, bananas, strawberries, pudding, cool whip, chopped nuts if desired.