Aunt Margaret’s Cake & Icing Recipes

The cake recipe: 
1 box of cake mix
1 sm box of pudding
1 pkg. of dream whip  (comes in a box of 4 envelopes by where the pudding is at)
3 eggs
1 cup of water
***Preheat oven to 325 degrees***
1. Put the cake mix, box of pudding and envelope of dream whip in my mixing bowl and mix it on low.  Then, add the eggs and water and beat until smooth.
(If I make a vanilla cake, I use white cake mix and vanilla pudding.  If I make a chocolate cake, I use chocolate cake mix and chocolate pudding.  When I make other flavors of cakes I use either vanilla or sometimes you can find cherry or strawberry or lemon pudding. The chocolate cake is usually real thick so sometimes I add a little bit more water, but this recipe will always be a lot thicker batter than a regular cake mix.  It won’t pour into the pan.  You will have to use a spatula to scrape in the pan. If you are making a square or oblong cake, make sure you push it all the way into the corners).
2. I bake it for about 40 minutes and then check it.  When it’s done, the sides will start to pull away from the pan and the cake will feel springy in the middle to your touch.
Icing:
1 cup shortening – I use those Crisco squares, each one is a cup. (and it is shortening, NOT oil).
1/2 cup water
1/4 cup powdered creamer
pinch of salt
1 tsp white vanilla
1 tsp butter flavoring
1 (2 lbs) bag of powder sugar
Directions:
1. Beat the shortening first till creamy.  Add water; creamer; salt; vanilla & butter flavoring and beat again. Turn your beater off.
2. Gradually add the powdered sugar, a little bit at a time – After you dump a little bit of the powdered sugar in your bowl, start the beater on low until the sugar is wet, then turn the beater on high and beat a little longer.  Turn it off and repeat the process until all the powdered sugar is used.  If you do it this way, your frosting will be fluffy, soft and creamy. If you don’t, you will have a kitchen that looks like it just snowed in there . . . haha.
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