AMAZING RAISIN CAKE

3 c. flour
2 c. sugar
1 c. mayonnaise
1/3 c. milk
2 eggs
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
3 c. chopped apple, peeled
1 c. raisins
1/2 c. walnuts
1 lg. pkg. Cool Whip

Grease and flour two 9-inch pans or bundt pan. Mix all but fruit and nuts at low speed for 2 minutes. Spoon in fruit and nuts. Mix and put in pan. Bake at 350 degrees for 45 minutes. Cool. Frost with Cool Whip. Keep refrigerated until ready to serve.

DUNCAN HINES DEEP CHOCOLATE CAKE

1 Duncan Hines deep chocolate cake mix
1 Duncan Hines family size brownie mix
4 eggs
1/2 c. oil
1 c. mayonnaise--FROSTING:--1 sm. tub of Cool Whip
1 pkg. Jello instant vanilla pudding
1 c. milk
1/4 c. confectioners' sugar

CAKE: Put all ingredients into a large mixing bowl and mix on high for 4 minutes. Grease and flour 9 x 13 inch pan. FROSTING: Combine pudding, milk and confectioners' sugar. Beat approximately 3 minutes until pudding thickens. Fold in Cool Whip.

CHOCOLATE CHERRY CAKE

2 c. unsifted flour
2/3 c. unsweetened cocoa
1 1/4 tsp. baking soda
1 tbsp. baking powder
1 2/3 c. sugar
3 eggs
1 tbsp. brandy extract
1 tsp. vanilla extract
1 c. mayonnaise
1 can (21 oz.) cherry pie filling
1 c. chopped walnuts

Spray bundt pan with Pam. Mix first four ingredients. Beat sugar, eggs and extracts together. Beat in mayonnaise. Add the flour mixture and beat until smooth. Stir in pie filling and nuts. Pour into pan. Bake at 350 degrees for 55 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack. Cake can be frosted or left plain. Yields 16 to 20 slices

MELT IN YOUR MOUTH BLUEBERRY CAKE

1/2 c. mayonnaise
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 eggs, separated
1 1/2 c. plus 1 tbsp. flour
1 tsp. baking powder
1/3 c. milk
1 1/2 c. fresh blueberries

Cream margarine with 3/4 cup of the sugar. Add salt and vanilla. Add egg yolks and beat until creamy. Sift 1 1/2 cups flour with the baking powder. Add alternately with the milk to egg yolk mixture. Beat egg whites until stiff, and add remaining sugar. Coat berries with 1 tablespoon flour and add to batter. Fold in egg whites. Pour into a battered 8 inch square pan. Sprinkle with granulated sugar. Bake at 350 degrees for 50 minutes. Serves 6 to 8.

BROWNIE-CARROT CAKE

1 pkg. fudge brownie mix (18 or 19 oz.
size)
4 eggs
2 c. grated carrots
1 1/2 c. mayonnaise
1 c. sugar
1 tsp. cinnamon
1 tsp. vanilla flavoring
1 c. chopped nuts

Mix all ingredients together. Pour in greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 55 minutes. 20 to 24 squares.

ROCKY ROAD CAKE

1 c. chopped nuts
1 c. raisins
1 c. mini marshmallows
1 (6 oz.) pkg. semi-sweet morsels
1 box Devils Food cake mix with
pudding
4 eggs
1 c. mayonnaise
1 c. water

Grease and flour 12 cup tube or bundt pan. In small bowl mix first 4 ingredients (nuts, raisins, marshmallows and chocolate morsels). In large bowl with mixer at low speed beat cake mix, eggs, mayonnaise and water until blended. Beat 2 minutes at medium speed, stir in nut mixture. Bake at 350 degrees for 50 minutes. Test. Cool in pan 15 minutes. Remove to rack. Serve with confectioners' sugar and vanilla ice cream.

SURPRISIN' CARROT CAKE

2 c. unsifted flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
3/4 c. Hellmann's Real Mayonnaise
1 can (8 oz.) crushed pineapple in
own juice, undrained
2 c. coarsely shredded carrots
3/4 c. coarsely chopped walnuts

Grease and flour two 9 inch round baking pans. In bowl stir together first 5 ingredients; set aside. In large bowl with mixer at medium speed beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon stir in carrots and walnuts. Turn into prepared pans. Bake in 350 degree F. oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups whipped cream.

SOUR CREAM CAKE

2 tbsp. heaping cocoa
2 c. sugar
1/2 c. shortening
2 tbsp. mayonnaise
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. flour
2 tsp. soda
Pinch of salt
1 c. boiling water

Mix cocoa and sugar; cream with shortening. Add eggs and vanilla. Then add sour cream. Mix well. Stir in dry ingredients. Add boiling water; beat. Mix well again. Bake at 350 degrees for 30-35 minutes.

EASY APPLE PECAN CAKE

1 (18 oz.) pkg. yellow cake mix
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
1/2 c. mayonnaise
2 eggs
2 1/2 c. peeled, grated tart apples
(4 lg. apples)
1 c. chopped or slivered pecans

Combine first 8 ingredients. Beat at medium speed for 2 minutes. Stir in nuts. Pour into a greased and floured 10 to 12 cup bundt pan or 10" tube pan. Bake in a preheated oven at 350 degrees for 45 to 50 minutes. Cool cake thoroughly before removing from pan. Glazed icing may be used if desired.

LEMON AFTERNOON DELIGHT CHEESE CAKE

8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. sugar
3 eggs
2 tsp. grated lemon rind
1 tbsp. lemon juice, optional
1 tsp. vanilla
1 graham cracker crust

At medium speed beat cream cheese and mayonnaise until smooth. Gradually beat in sugar. Beat in eggs one at a time. Beat in rind, juice and vanilla. Pour into pie crust and place on cookie sheet. Bake in 350 degree oven for 30-35 minutes or until set. Chill 4 hours. Can garnish with whipped cream.

TRIPLE CHOCOLATE CAKE

1 (18 oz.) Devil's Food cake mix
1 (4 oz.) pkg. instant chocolate
pudding
4 eggs
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1/4 c. mayonnaise
3 tbsp. Amaretto
1 c. chocolate chips
1/2 c. toasted almonds (optional)

Preheat oven to 350 degrees. Grease 10 inch Bundt pan and dust with sugar. Combine cake mix, pudding mix, eggs, sour cream, mayonnaise, oil, water and Amaretto in large bowl. Beat on medium speed until smooth, about 2 minutes. Stir in chocolate chips and nuts. Pour into prepared pan. Bake until tester inserted near center comes out clean - 55 to 60 minutes. Cool in pan 5 minutes. Invert onto wire rack. Let rest 1 minute before removing pan. Serve plain or with whipped cream, or powdered sugar dusting, or frosting.

CREAM CHEESE BROWNIE CAKE

1 1/2 c. flour
1 c. sugar
1/2 tsp. vinegar
1/2 tsp. soda
1/4 c. dry cocoa
1/4 c. fat free mayonnaise
1/8 c. light corn syrup
1 tsp. vanilla
1 c. water
1/8 tsp. salt
CREAM CHEESE SWIRL:
1/3 c. cream cheese, fat free
1 1/2 tbsp. sugar
1/4 tsp. vanilla

In large bowl, combine flour, sugar, soda, cocoa and salt. Stir until well blended. Add water, vinegar, fat free mayonnaise and corn syrup and mix with electric mixer until smooth. Spray 9" baking dish with non-stick cooking spray. Pour cake batter into dish and set aside while making the cream cheese swirl. In small bowl, combine fat free cream cheese, sugar and vanilla. Mix with electric mixer until smooth and creamy. Drop about 1 tablespoon of cream cheese mixture four or five places on top of the cake batter. Take a table knife and place the knife blade in the center of each cream cheese drop and drag the cream cheese to make pretty swirls on top of cake. Bake at 350 degrees for 40 to 45 minutes.

MINCEMEAT CHRISTMAS CAKE

3 c. sifted flour
1 1/2 c. sugar
3/4 tsp. soda
1 tsp. salt
1 c. mincemeat
1 c. chopped walnuts
1 tsp. vanilla
1 tsp. rum flavoring
Rind of 1 orange, grated
1 c. mayonnaise blended with 1 1/2 c. buttermilk

Sift dry ingredients; add to mayonnaise. Blend. Stir in other ingredients. Line a 9 inch tube pan with oiled brown paper (I just grease and flour pan). Bake 2 hours at 325 degrees.

SECRET MOIST CHOCOLATE CAKE

1 pkg. chocolate cake mix (with pudding)
1 c. Hellmann's real mayonnaise
1 c. water
3 eggs

Grease and flour two (9-inch) layer cake pans. In large bowl with mixer at low speed blend all ingredients 30 seconds. Beat at medium speed 2 minutes or 300 strokes by hand. Pour into prepared pans. Bake in 350 degree oven for 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pans 10 minutes. Remove. Cool on wire racks.

To prepare cake without pudding in the mix, reduce mayonnaise to 1/2 cup.