Old Fashion Prune Cake
1 box yellow cake mix
1/2 cup cooking oil
1/2 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1 cup cut-up, pitted, uncooked prunes
1 cup chopped nuts
Your favorite lemon filling
Cover prunes with boiling water and let sit for 2 hours.
Preheat oven to 350 degrees. Grease and flour a jellyroll pan; set aside.
In a medium mixing bowl, combine the cake mix, cinnamon and nutmeg. Add the eggs, oil, and water; mix thoroughly. Drain the prunes and add to the mixture. Pour mixture into the prepared pan and sprinkle the nuts over the batter. Bake about 35 minutes, or until a wooden toothpick inserted in the center comes out clean, at 350 degrees. Cool cake completely then cut in half crosswise. Place one piece on a serving plate. Cover the top with your favorite lemon filling. Pipe whipped cream around the top edge of the cake with a smaller circle of whipped cream in the center. Garnish with some nut halves, if desired. Also pipe whipped cream around the bottom edge of the cake, if desired.
Strawberry Shortcut Cake
1 cup miniature marshmallows
2 cups frozen strawberries
3 oz pkg strawberry gelatin
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside. Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter. Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.
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