Recipe: Pudding Cake, Jello Cake, Dump Cake

Pudding Cake Formula
Source: The Farmington Cookbook

1 package cake mix (small)
1 package instant pudding mix (small - 4oz.)
1 cup of a liquid
1/4 cup salad oil
4 large eggs -- added 1 at a time

Glaze frosting
1/2 cup powdered sugar
1/4 cup fruit juice or wine
2 ounces butter

You may add to this recipe, nuts, fruit, additional flavorings.

Put all ingredients, except eggs, in electric mixer and beat for 2 minutes. Beat in the eggs, one at a time. Pour into a well-greased and lightly floured pan. This may be either a tube pan, a baking pan or layer pans. It must havea 2-1/2 quart capacity -- 3 quart, if part of the liquid is alcohol. Cooking time will depend upn the thickness of the cake and may take from 30-50 minutes at 350-deg. F. The cake is done when it shrinks from the sides of the pan and a toothpick, stuck in the center comes out clean. Let cool 20 minutes before removing from pan. If you use a liquid glaze, prick the top of the cake and pour it over while the cake is still warm.

To make the Glaze:
Dissolve 1/2 cup powdered sugar in 1/4 cup fruit juice or wine. Heat 1/2 cup sugar in 1/4 cup liquid until sugar dissolves.
Cook 1/2 cup sugar, 1/2 stick of butter and 3 Tablespoons liquid, until sugar dissolves.

Jello Cake Formula
Source: The Farmington Cookbook

1 package cake mix (small)
1 package fruit-flavored gelatin (small)
3/4 cup liquid (fruit juice, wine, water)
3/4 cup salad oil
4 large eggs, added one at a time

Glaze frosting
1/2 cup powdered sugar
1/4 cup fruit juice or wine
1/2 stick butter (optional)

You may add to this recipe, nuts, fruit, additional flavorings.

Put all ingredients, except eggs, in electric mixer and beat for 2 minutes. Beat in the eggs, one at a time. Pour into a well-greased and lightly floured pan. This may be either a tube pan, a baking pan or layer pans. It must havea 2-1/2 quart capacity -- 3 quart, if part of the liquid is alcohol. Cooking time will depend upn the thickness of the cake and may take from 30-50 minutes at 350-deg. F. The cake is done when it shrinks from the sides of the pan and a toothpick, stuck in the center comes out clean. Let cool 20 minutes before removing from pan. If you use a liquid glaze, prick the top of the cake and pour it over while the cake is still warm.

To make the Glaze:
Dissolve 1/2 cup powdered sugar in 1/4 cup fruit juice or wine. Heat 1/2 cup sugar in 1/4 cup liquid until sugar dissolves.
Cook 1/2 cup sugar, 1/2 stick of butter and 3 Tablespoons liquid, until sugar dissolves.

Dump Cake Formula

1 can pie filling
1 20 oz. can fruit
1 box cake mix
2 sticks margarine or butter
1 cup topping (nuts, coconut, etc) -- optional

Layer a 9 x 13-inch pan using pie filling then fruit (can be reversed) Sprinkle cake mix (dry) evenly over top. Sprinkle on topping if using. Dot with butter or margarine. Butter or margarine may also be melted and poured over top.

Bake at 350-deg. F. for 45 minutes to an hour.