Lickety Split Frosting
 From: Celeste Bell

3 cups unsifted confectioner’s sugar, ¾ cup Hershey’s cocoa, 1/8 tsp salt, 6 tablespoons milk, 2 tsp vanilla, 1/3 cup softened butter

Combine the sugar, cocoa, and salt in a bowl. Add milk and vanilla, and blend until smooth. Add butter, and beat until spreading consistency.

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Rocky Road Cake
From: Celeste Bell

1 cup chopped walnuts, 1 cup mini marshmallows, 6 oz package of chocolate bits, 1 package devil’s food cake mix (with pudding), 4 eggs, 1 cup mayonnaise, 1 cup water

Grease a 12 cup tube pan. In a small bowl, mix the first 4 ingredients. In a large bowl with a mixer at low speed, beat together cake mix, eggs, mayonnaise, and water until blended. Increase speed to medium and stir in nut mixture. Bake at 350oF for 50 minutes. Dust with confectioner’s sugar.

Small Cheese Cakes
From: Celeste Bell

2 8oz cans of cream cheese, ¾ cup sugar, 2 eggs, 1 tsp vanilla, vanilla wafers, foil cups

Whip the cream cheese, and add sugar, eggs, and vanilla until creamy. Put a wafer in the bottom of the foil cup and fill cup to ¾ full. Bake 12-15 minutes at 375oF. Top with your own topping, if desired.

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Cherry Snow Cake
From: Lucille Bernier’s mother

4 egg whites, ½ cup butter or spry, 1 ½ cup sugar, 2 ½ cup flour, 3 tsp baking powder, ½ tsp salt, small bottle of cherries, ½ cup nuts

Cream spry and add 1 cup sugar. Sift flour and baking soda 3 times. Take ½ cup extra flour and mix nuts and cherries, then add to the spry mixture. Take the juice of the cherries and add enough water to fill 1 cup. Add this alternately to the flour. Beat egg whites until stiff. Add ½ cup sugar and beat in until it forms a peak, then fold in. Cook for 1 hour at 325oF.

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