Texas Tornado Cake

2 cups sugar
2 cups flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
16 oz. crushed pineapple
Icing
1/2 cup (1 stick) butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 tsp. vanilla

Place sugar, flour, eggs, baking soda, vanilla and crushed pineapple cake in a bowl and mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350 F. 35-40 minutes.
In a pot, combine butter, sugar and evaporated milk and cook until a little thickened. Remove from heat and add coconut, nuts and vanilla. Pour over hot cake.

Texas Tornado Cake

1 1/2 cup sugar
2 eggs
2 cup fruit cocktail, including liquid
2 tsp. soda
2 cup all-purpose flour
1/4 cup brown sugar
1 cup chopped nuts

Preheat oven to 325 degrees. Mix and cream together first 5 ingredients. Pour into lightly greased and floured 13 x 9 x 2 inch pan. Mix brown sugar and nuts together and sprinkle onto batter. Place in oven and bake for 40 minutes.

--ICING:--
1/2 cup (1 stick) butter
3/4 cup sugar
1/2 cup evaporated milk
1 cup flaked coconut

Boil butter, sugar and milk for 2 minutes. Add coconut. Use meat fork to poke holes into cake. Spoon icing on hot cake.

Texas Tornado Cake

1 1/3 cup shredded coconut
1 cup chopped pecans
1 German Chocolate Cake Mix
8 ounce cream cheese
2 cups powdered sugar
1/2 cup melted margarine

Instructions: Spray a 9x 13 pan with Pam. Layer 1 - Cover bottom of pan with coconut and pecans. Layer 2 - Prepare cake mix according to package directions and pour over 1st layer. Layer 3 - Cream together powdered sugar, cream cheese and margarine. Spoon or pour on top. Bake at 350 degrees for about 45 minutes to 1 hour. This cake will crack and look like a tornado hit it.

Tornado Cake

3 eggs
1 3/4 sugar
1 fresh tomato remove seeds, then puree
1/2 teasp. salt
1 cup cold water
2 sticks butter
1 teasp. vanilla
2 1/2 cups cake flour
1/2 cup cocoa
1 1/2 teasp. baking soda

Separate eggs. cream together butter, sugar, eggs yolks and vailla. Add water and tomato. beat egg whites fold together with previous mixture. Pour into a greased 9 x 13 pan, bake at 350 degrees for 35-40 minutes.

RHUBARB TORNADO CAKE

Cream: 1/4 c. white sugar 2 c. flour 1 c. sour milk 1 tsp. vanilla 1/2 c. butter 1 egg 1/2 tsp. salt 1 tsp. soda Place in bottom of buttered 9 x 13 inch pan. 1/2 c. brown sugar 1/2 c. rhubarb. Pour creamed batter over rhubarb mixture and sprinkle 1 cup coconut over top. Bake at 350 degrees for 30 minutes.

Duff's Bread Pudding

1 C. warm water
1 C. non-dairy creamer
3 eggs
1/4 C. butter
1/2 C. sugar
1 tsp. vanilla extract
1/4 tsp. salt
4 slices white bread, cut into 1-inch squares
1/4 C. raisins
Cinnamon

Combine water and creamer. Add butter. Beat 30 seconds. Add sugar, vanilla extract, eggs and salt. Beat at high speed 1-2 minutes. In ungreased casserole dish place 1 1/2 cups of the mixture and sprinkle with raisins. Add bread. Toss lightly and pour remaining mixture evenly over the bread. Sprinkle lightly with cinnamon. Bake at 325ºF for 40-45 minutes. Cool and top with Nutmeg Sauce.

Nutmeg Sauce
1/2 C. sugar
1 T. cornstarch
1/2 tsp. nutmeg
1 C. milk
1/4 C. butter
1 tsp. vanilla extract

In small pan combine sugar, cornstarch and nutmeg. Stir in milk and butter. Cook over medium heat until mixture starts to thicken slightly. Add vanilla extract, and stir constantly until thick. Do not boil. Remove from heat and pour over cooled bread pudding.