Canadian Cake

by: Corrine Miller

1 1/3 C sugar 1 tsp cinnamon
1/2 C shortening 2 1/3 C flour
2 eggs - save 1 yolk 1 1/2 tsp soda
for filling 1/2 tsp salt
1 tsp nutmeg 1 /C raisins

1 1/2 C applesauce


Mix sugar and shortening until creamy, add eggs
Mix dry ingredients and raisins.
Bake either in 2 round cake pans or 9x13 pan at
350 degrees for 45 minutes

Filling: 2-3 apples grated Juice & rind of 1 Lemon
1 C sugar 1 Tbs butter
Mix above ingredients in sauce pan then add egg yolk,
cook 3 to 5 min.
Place hot mixture between layers and top of warm cake
if using layers. Simply top of 9x13

Hawaiian Cake

By Sonya A.

1 yellow cake mix- follow directions but make the following changes
Drain 1 can of mandarin oranges and use the juice in the cake mix as part of the amount of water. Add the mandarin oranges to the cake mix towards the end of mixing time. Bake the cake according to package directions. Cool completely before frosting.

Frosting:
8 oz. tub cool whip
3 oz. package vanilla instant pudding mix
15-20 oz. can of crushed pineapple- drain most of the juice off
Mix cool whip, dry pudding and pineapple. Stir well to fully dissolve the pudding. Frost cake or spoon over individual slices if the frosting is a little thin. NOTE: If using a 20 oz. can of pineapple, drain it quite well. If the frosting is a bit thin, you can put it in the fridge for a little while and let it set up.