Cake recipe

Cream sugar, Crisco, butter and salt. Add eggs, one at a time mixing well after each addition. Add milk and flour alternately, ending with flour. Fold in flavor by hand. Bake in greased and floured (can use cooking spray) tube pan for 1 3⁄4 hours at 325 degrees. Do NOT open oven door while baking. Remove cake from pan immediately.
Spoon glaze over cake.

INGREDIENTS

3 c sugar
1⁄2 c Crisco
1 c or 2 sticks butter
1⁄4 tsp salt
5 large eggs
3 cups flour
1 small can evaporated milk or 2/3 c
2 TBL Superior Vanilla, Butter and Nut Flavor

GLAZE

1 c sifted 10X confectioners’ sugar
4 TBL warm water

Mello-Fruity Cake

Mix all ingredients and divide equally into three bowls. In first bowl, put 1/3 of batter and Lemon Flavor. In second bowl, put 1/3 of batter and Vanilla, Butter and Nut Flavor. In third bowl, put 1/3 of batter and Mello-Fruity Flavor. Pour each bowl of batter, one at a time, into a greased and floured tube pan. After all three layers are in the pan, take a knife and swirl through the batter one time. Bake at 325 degrees for 1 1⁄4 - 1 1⁄2 hours.
Mix all ingredients together well and ice completely cooled cake.

CAKE

2 sticks margarine (room temperature)
3 c plain flour (do not sift)
6 eggs
3 c sugar
8oz cream cheese
1⁄2 tsp baking powder
1 tsp Superior Lemon Flavor
1 tsp Superior Vanilla, Butter and Nut Flavor
1 tsp Superior Mello-Fruity Flavor

FROSTING

1⁄2 stick margarine
1 box powdered sugar
3oz cream cheese
1 tsp Superior Mello-Fruity Flavor
Evaporated milk (to make spreading consistency)

Harvey Wallbanger Cake

Preheat oven to 350 degrees. Grease and flour pan of your choosing. Mix all ingredients together and beat for 6 minutes. Bake at 350 degrees for about 45 minutes testing for doneness. Mix icing ingredients together well. Put on cake while still warm.

CAKE

1 box yellow cake mix
1 small box instant vanilla pudding 4 eggs
1 TBL Superior Orangenilla Flavor 3⁄4 c orange juice
1⁄4 c vodka
1⁄4 c Galliano liqueur
1⁄2 c Crisco oilr

ICING

1 box powdered sugar
3 TBL orange juice
1 TBL Superior Orangenilla Flavor 1 tsp Galliano liqueur
1⁄2 stick of margarine (melted)

Fresh Apple Cake

Mix oil and sugar. Add eggs one at a time. Sift flour, soda and salt together, and add to egg mixture. Combine remaining ingredients and bake in greased and floured tube pan. Bake at 325 degrees for 1 1⁄2 hours. When cool, add glaze.
While cake is baking, combine butter, brown sugar, milk and Superior flavor, bring to a full boil, and stir. Set aside and stir every 15 minutes. Pour over cooled cake.

CAKE

1 1⁄4 c of vegetable oil
2 c sugar
3 eggs
3 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp Superior Vanilla Flavor
1 tsp Superior Butter Pecan (substitute Superior Hot Cinnamon for a kick)
3 c apples – peeled and chopped
1 c nuts – chopped

GLAZE

1⁄2 c butter
1 c brown sugar
1⁄4 c Pet milk
1 tsp Superior Butter Pecan

Five Flavor Cake

Preheat oven to 325 degrees. Grease and flour 10” tube pan. Cream together butter, shortening and sugar. Add eggs. Combine flour and baking powder in separate bowl. Add to butter mixture. Add milk. Stir in flavorings and mix well. Pour into baking pan. Bake 1 1⁄2 hours or until done. Cool and remove from pan. Mix Glaze ingredients together, bring to a boil. Pour over cake.

CAKE

1/2 tsp salt
1 c milk
3 c all purpose flour
2 sticks butter
3 c sugar
5 eggs beaten
1⁄2 tsp baking powder
1⁄2 c vegetable shortening
1 tsp Superior Coconutti Flavor
1 tsp Superior Butter Rum Flavor
1 tsp Superior Butter Flavor
1 tsp Superior Lemon Flavor
1 tsp Superior Vanilla Flavor

GLAZE

1 c sugar
1⁄2 c water
1 tsp Superior Coconutti Flavor
1 tsp Superior Butter Rum Flavor
1 tsp Superior Butter Flavor
1 tsp Superior Lemon Flavor
1 tsp Superior Vanilla Flavor

Coconut Black Walnut Pound Cake

Preheat oven to 325 degrees. Grease and flour 10” tube pan. Combine sugar, eggs an oil. Beat well. Combine flour, salt, baking soda and baking powder. Add to sugar mixture alternating with buttermilk. Beating well after each addition. Stir in coconut, nuts and Superior Flavors. Bake 1 hour and 5 minutes. Pour syrup over hot cake Let stand for at least 4 hours before serving.