Nobby Apple Cake

3 Tbsp. butter or margarine

1 cup sugar

1 egg, beaten

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

1 cup flour, sifted

3 cups diced apples

1/4 cup chopped nuts

1-2 tsp. vanilla(according to your own taste)

Cream together margarine and sugar, add egg, mix and add

remaining ingredients. Place into 8 X 8 X 2 inch pan. Bake at 350

degrees for 40 to 45 minutes. Apple Cake may be served hot or

cold with whipped cream or ice cream.

Wooden Spoon Cake

1 German sweet chocolate cake mix

1 can sweetened condensed milk (not evaporated)

1 jar caramel ice cream topping (warm a little)

Cool whip

3 Heath bars (broken into crumbs)

Bake cake in 9x13 pan according to box. While warm poke holes

in it with the end of a WOODEN SPOON right to the bottom. Pour

1/2 of the can of milk into the holes. Into the same holes drizzle the

caramel topping.

When completely cool, spread lavishly with Cool Whip. Top with

crumbled Heath bars. Refrigerate!

Coconut Easter Basket Cake

1 package (about 18 ounces) white cake mix (with pudding in the mix)
2 cups sweetened coconut flakes, divided
Vanilla frosting, recipe follows
Jelly Beans
Twizzler's pull 'n' peel candy
Mini kisses chocolate
Coconut Grass, recipe follows

Prepare cake batter with whole eggs as directed on package; stir in 1/2 cup coconut. Using 2 round 9-inch pans, bake and cool as directed.

Place 1 layer on serving plate, bottom side up; frost top with Vanilla Frosting. Place second layer on top, top side up. Frost sides. Mark a 6-inch circle from center of top layer. Using fork, gently remove small amount of cake from within circle, forming an indentation to allow basket to be filled. Lightly frost edges of top.

Cut lightweight cardboard into 14 x 3/4-inch strip for handle; cover with plastic wrap. Bend and insert handle ends into top of cake about 1-inch from sides; frost. Decorate with jelly beans and single licorice strands. When frosting on sides of cake is firm, with fork, alternately press fork tines vertically and horizontally, forming basket pattern.

Place coconut 'grass' on top; decorate with mini kisses Chocolate and assorted candies. Separate licorice into 3 strand groups; twist and place around top rim. Place jelly beans around bottom. Remove handle before serving.

8 servings.

Vanilla Frosting: Beat 1/3 cup softened butter in medium bowl. Add 1 cup powdered sugar and 1 teaspoon vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 3 tablespoons milk; beat to spreading consistency.

Coconut 'Grass': Combine 3 drops green food color with 3/4 teaspoon water; add to remaining 1-1/2 cups coconut. Stir until evenly tinted; use immediately.

Coconut Clouds

2 2/3 cups flake coconut, divided

1 pkg. Duncan Hines Moist Deluxe Yellow Cake mix

1 egg

1/2 cup Crisco Vegetable oil

1/4 cup water

1 tsp. almond extract

Preheat oven to 350.Put 1 1/3 cups coconut in medium bowl. Set aside. Mix cake mix, egg, oil, water and almond extract in large bowl. Beat at low speed with mixer. Stir in remaining 1 1/3 cups reserved coconut. Drop rounded teaspoonful dough into reserved coconut. Roll to cover lightly. Put on ungreased baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake at 350 for 10 to 12 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. To save time when forming dough into balls, use 1 inch spring operated cookie scoop. Spring operated cookie scoops are available at kitchen specialty shops.

Makes 3 1/2 dozen