Ingredients

2 cups butter, softened
1 (1-pound) package confectioners’ sugar
6 eggs
2 cups flour

Method
Beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, mixing only until smooth. Spoon into greased 9x13-inch pan and bake at 325 degrees for 1 hour 15 minutes or until cake springs back lightly to touch. Cool before turning out on wire rack to cool completely.

Cynthia McClain, Indianapolis, Ind.

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Cream Cheese
Pound Cake
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Ingredients

1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1/8 teaspoon salt

Method
Beat butter and cream cheese together at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating 5–7 minutes. Add eggs, one at a time, until well mixed.; add vanilla; mix well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Pour into greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour 30 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10–15 minutes; remove from pan. Cool completely on wire rack. Makes 1 cake.

Peggy Moss, Ft. Wayne, Ind.

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Fudge
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Ingredients

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12-ounce) package chocolate chips
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla
1 1/4 cups nuts, chopped

Method
Bring to a boil on high heat, sugar, butter and milk. Turn heat to medium and boil, stirring constantly, for 5 minutes; remove from heat. Stir in chocolate chips until melted. Add marshmallow creme, vanilla and nuts. Spread in buttered dish; cool and serve.

Peggy Moss, Ft. Wayne, Ind.

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Godiva® Hot Chocolate Cake
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Ingredients

Butter and granulated sugar to coat pan
1 (8-ounce) package semi-sweet chocolate squares
1 cup butter
1/2 teaspoon Godiva® chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners’ sugar
1 cup flour
Vanilla ice cream

Method
Generously coat an 8-inch soufflé dish with butter; dust with granulated sugar. Melt chocolate and butter over double boiler. Stir in chocolate liqueur. Mix together egg yolks and whole eggs with an electric mixer at low speed. Pour chocolate-butter mixture into bowl while beating. Sift together confectioners’ sugar and flour. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or until a wooden pick inserted into middle of cake comes out clean. Serve hot with vanilla ice cream.

Sharon Swanson, Indianapolis, Ind.

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Individual Cheesecake
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Ingredients

3 8-ounce pkgs. cream cheese
5 eggs
1 cup sugar
1 1/2 teaspoons vanilla

Method
Beat cream cheese, sugar and vanilla together. Add eggs one at a time, beating well. Fill foil-lined muffin cups 3/4 full (will not raise). Put in muffin pan. Bake at 300 degrees for 40 minutes. Remove from oven. Let stand five minutes (will sink in the middle).

Fill top with filling made from:

1 cup sour cream
1/4 cup sugar, mixed well

Top with spoonful of cherry pie filling. Yield: two dozen. Heep refrigerated.

Donna Black, Rockford, Ill.

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Matzo English Toffee
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Ingredients

3–4 plain matzos
1 cup butter
1 cup brown sugar
1 1/4 cups chopped pecans
1 (12-ounce) package milk chocolate chips

Method
Use foil to line a baking sheet with sides; coat with non-stick cooking spray. Arrange matzos and pieces to cover bottom of baking sheet; break to fit. Melt butter and brown sugar together; boil for three minutes. Pour over matzos and spread to cover. Bake at 400 degrees for six minutes. Remove from oven and distribute nuts and then chocolate chips over top. Bake an additional 1–2 minutes to melt chips. Remove from oven and spread to cover matzos in pan. Place in freezer 20 minutes. Remove toffee from pan and break into pieces. Store frozen in airtight container.

Bess Gabriel, Akron, Ohio

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Pound Cake
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Ingredients

1 1/2 cups butter
1 box confectioners’ sugar
6 eggs
1 tablespoon vanilla
1 1/2 cups flour
1 1/2 cups whole-wheat pastry flour

Method
Cream butter and sugar; add eggs, one at a time, then vanilla. Stir in flour a little at a time. Pour into two greased and floured loaf pans. Bake at 325 degrees for 1 hour.

Lillie Mahone, Indianapolis, Ind.

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Rum Cake
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Ingredients

1 cup butter
1/2 cup shortening
3 cups sugar
5 eggs
1 cup milk
1 teaspoon coconut extract
2 teaspoons rum extract
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
Glaze (recipe follows)

Method
Cream together butter, shortening and sugar. Add eggs one at a time. Stir in milk and extracts. Slowly add flour and salt to liquid ingredients. Bake at 300 degrees in tube pan for 1 hour 15 minutes. Glaze.

Glaze:

Ingredients

2 teaspoons butter, melted
6 tablespoons undiluted orange juice concentrate
1 cup confectioners’ sugar

Becky May, Ft. Wayne, Ind.

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Tiramisu
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Ingredients

6 egg yolks
1 1/4 cups sugar
1 1/4 cups mascarpone cheese
1 3/4 cups whipping cream
2 (3-ounce) packages unleavened lady fingers (check ingredients, some are leavened but some are not)
1/3 cup coffee liqueur
Sweetened whipped cream
Cocoa powder for garnish
Chocolate curls for garnish

Method
Combine egg yolks and sugar; whip until thick and lemon colored, about 1 minute. Place in top part of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese and beat well. Whip cream until stiff and fold into egg mixture; set aside. Line bottom and side of quart bowl with lady finger halves. Brush with coffee liqueur. Spoon half of egg yolk/cream mixture on top of lady fingers. Repeat layers. Garnish with sweetened whipped cream, cocoa and chocolate curls. Cover and refrigerate several hours or overnight.

Sharon Swanson, Indianapolis, Ind.

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Unleavened Cream Cheese
Pound Cake
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Ingredients

3/4 pound butter
8 ounces cream cheese
3 cups granulated sugar
6 medium eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour

Method
Cream butter and cream cheese together, then blend in sugar. One at a time, add remaining ingredients. Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Bake about 1 1/2 hours or until golden brown & tests done with toothpick. Makes 12 servings

Per Serving: 608.0 calories; 32.1 g total fat, 784.0 g total carbohydrates

Juanita Holman, Rockford, Ill.

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7-up Cake
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Ingredients

1 1/2 cups margarine or butter
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-up
Confectioners’ sugar

Method
Cream together butter and sugar until fluffy. Add eggs, one at a time and beat well. Add flour; beat in lemon extract and 7-up. Pour batter into a well-greased and floured 10-inch bundt or tube pan. Bake at 325 degrees for 1 to 1 1/4 hour or until cake tests done. After baking, let cool at room temperature 15 minutes before turning out on plate. Sprinkle with confectioners’ sugar or drizzle with glaze.

Twila Artman, Indianapolis, Ind.