Cake Recipes

Chocolate Pistachio Cake

1 Pkg of White or Yellow Cake Mix (w/o Pudding in the Mix)
1 Small Pkg Instant Pistachio Pudding Mix
1/2 Cup Orange Juice
1/2 Cup Water
4 Eggs
1/2 Cup Vegetable Oil
1/2 Cup Chocolate Syrup

Combine all ingredients except chocolate syrup. Pour about three-fourths of the batter into a greased and floured Bundt pan. Add chocolate syrup to the remaining batter. Mix well. Pour this mixture over batter in the pan. bake at 350° (325° for colored Bundt pan) for about 1 hour. Cool in pan about 10 minutes and then remove. Note: For a more festive look, drizzle cooled cake with additional 1/2 cup Chocolate Syrup. Sift confectioners sugar over top.

Coconut Cream Cake

Frosting
8 Oz. Cream Cheese
2 Tbs. Milk
1 Lb. Powered Sugar 3 3/4 Cup
1 Tsp. Vanilla
1 Cup Flaked Coconut

Cake
1 Pkg. White Cake Mix With Pudding
1/4 Cup Vegetable Oil
3 Large Eggs
1 Cup Skim Milk
1 Tsp. Coconut Extract
8 Oz. Sour Cream

Beat first 6 ingredients for 2 minutes on high and then for 1 minute on low speed. Pour into greased 13 X 9 pan. Bake at 350° for 40-50 minutes or until done. Test for doneness with toothpick in center. Cool in Pan. Blend all frosting ingredients except coconut. Frost with cream cheese frosting and sprinkle with coconut.