Pop's B'day cake: Coconut with cherries on top!

Nana has made this cake for Pop's birthday for as long as I can remember!!
The seven minute frosting is a bit tricky, but you can bet the cake is absolutely the best white cake recipe you'll EVER find! Below, in Nana's own words,
THE RECIPE!

Pop's birthday cake is from a Betty Crocker cook book I (Nana) received as a wedding gift I think from Aunt Betty but I could be wrong about that . Anyway it has to be over 57 years old.
(PS... Aunt Bette gave me the revised version of the same cookbook as her wedding gift to me and Troy... why change a good thing?)

Rich Silver Cake

2 9" layers 350 degrees ( I bake at 325 because my ovens are convection ovens) 30 to 35 minutes I grease and flour and line the pans with wax paper.

cream together until fluffy: 1 cup soft shortening

2 cups sugar

sift together : 3 cups sifted SOFTASILK flour

4 tsp baking powder

1 tsp salt

stir in alternately with : 1 1/3 "thin" milk ( now that we

have low fat milk I use 2%

2 tsp almond flavoring ( the recipe

calls for vanilla but we prefer

almond

fold in : 6 egg whites stiffly beaten

I chill these layers in the refrigerator over night and they will be easier to work with! This is a very tender cake. This will make a 9" cake , when I want to do a 12" I half again the recipe.

Nana's Brownie Cake

Nana's Brownie Cake

*this is my mother's favorite cake... VERY chocolate, very moist, and, for us, none better!

we will do this for Nana's birthday every year!!! as long as I can remember!

melt and boil (I use the microwave these days :)

1 stk butter

1/2 c shortening

4 T cocoa

1 C water

pour into: 2 C flour

2 C sugar

pinch of salt

mix and add: 2 eggs

1/2 C buttermilk (if you don't have buttermilk on hand... today I didn't... use 1/2 c milk and add 1 T lemon juice... let it sit for 5 minute and use as buttermilk... works great!)
1 t soda

Mix and pour into Pyrex sheet cake pan (I use the med. size one)
cook 30 minutes at 350 degrees (until toothpick comes out clean)
Icing:
melt: 1 stick butter
4T cocoa
6 T milk
mix into above liquid: 1 box powdered sugar
1 T vanilla
1 C chopped nuts (notice hint at bottom of recipe)

pour over warm (NOT HOT) cake....

hint: 1/2 our family likes nuts, 1/2 don't!

hence.... we pour 1/2 icing over cake and then mix nuts into the other 1/2 and pour over remainder of cake.... gotta please the crowd!

*** this is even better if you can make it a day ahead... only gets better as it sits a while!

Mimi's Apricot Nectar Cake

Mimi's Apricot Nectar cake

(everyone in the family loves it... TR just told his mommy yesterday

"just use your 'tasters' to taste it mom... it's what I call YUMMY!")

easy, gone in a flash if the family is around!

preheat oven 350.... cooking time about 45 minutes

ingredients:

1 box white cake mix

1 small box apricot jello (not sugar free)

2/3 cup canola oil

2/3 cup apricot nectar (usually one of the little cans is exactly right... if you don't have apricot

I've substituted pineapple juice)

1 t lemon extract

4 eggs

*mix as listed pour into greased bundt pan

*bake at 350 for 45 minute

DRIZZLE: (be sure to make extra to pour on individual pieces for those who LOVE it!)

1 cup powdered sugar

juice of one lemon

*spoon glaze over warm cake

(seriously.... we make about triple this because Jeff, Troy and the kids love the tart/sweet of the glaze on the cake)

Strawberry Cake

Strawberry cake
(this cake is ALWAYS present at birthdays and special events for our family. Usually it is made in 9X13 sheet cake, but a pretty way is layered with the fresh strawberries on top) Moosey and Wibbie usually have a prerequisite of homemade vanilla ice cream as an accompaniment)

Strawberry cake made with a mix, along with strawberry gelatin and fresh or frozen strawberries.
INGREDIENTS:
1 box white or yellow cake mix (approx. 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
Strawberry Cream Cheese Icing:
1 package (8 oz) cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature ***you can use butter :)
1 teaspoon vanilla
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)
PREPARATION:
Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.
Note:
To make the frosting, cream together cream cheese and butter; mix in vanilla and powdered sugar until firm but spreadable. Stir in drained strawberries. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top. Store cake in an airtight container or wrapping; refrigerate.*Lightly touch cake in the center with a finger; if it springs back, the cake is done.