Pearl's Banana Cake

1/2 cup shortening (or butter, softened)

1 1/2 cups sugar

2 eggs

2 ripe bananas, mashed

1 tsp. vanilla

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup sour milk

Mix all ingredients together. Bake for 30 minutes (350 degrees) or until done. Frost with cream cheese frosting.

Cream Cheese Frosting:

Beat together 

3 oz cream cheese, softened

1/4 cup butter, softened 

1 t. vanilla

2 - 21/2 cups powdered sugar

Parkin Cake

2 cups flour
2 tsp. baking powder
2 tsp. ginger
1/2 cup sugar
1 cup oats
1 cup milk
1/3 cup butter
1/2 cup molasses
1/2 cup honey

Soak oats in milk for 30 minutes. Mix together flour, baking powder, ginger, and sugar in a large bowl. Melt butter and add molasses and honey. Add oats and milk to molasses mixture. Add the oat mixture to the dry ingredients. Pour into a greased 9x13 pan. Bake at 325 for 45 minutes or until cake pulls away from the sides of the pan.

Ice Cream (Sandwich) Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
16 Oreo Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Whisk fudge topping and 1 cup Cool Whip in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. Freeze 4 hours.

Note: If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html

Grasshopper Fudge Cake

Grasshopper Fudge Cake

1 box white cake mix, plus: water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
Green food color
1 jar large hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies (aka Andes), unwrapped and cut into pieces, if desired

Heat oven to 350°F. Spray 13x9-inch pan with baking spray. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3-4 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, and 4-5 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired. Store covered in refrigerator.