1 pkg yellow cake mix
1 pkg pistachio instant pudding
eggs (amount determined per cake mix box)
1 cup water
1/2 cup vegetable oil
1/2 tsp almond extract
1/2 cup chocolate syrup

combine the first 6 ingredients in a large mixer bowl; blend. beat at medium speed for 2 minutes. pour 1/3 of the batter into a separate bowl; stir in 1/4 cup chocolate syrup. spoon this batter alternately with other batter into a greased and floured 10″ tube pan. zigzag a spatula through the batter in the pan to create a marbled effect. bake at 350 degrees for 50 minutes or until the center springs back when lightly touched. cool 15 minutes before removing from the pan. drizzle remaining chocolate syrup on top.

FRUIT SALAD TOPPING:

1 (15 oz) can fruit cocktail
1/4 cup (1/2 stick) butter, melted
1/2 cup packed light brown sugar

CAKE BATTER:

1 1/2 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 tsp vanilla

preheat the oven to 350 degrees.

make the topping. drain the fruit cocktail in a strainer, the place on paper towels to drain thoroughly.

arrange the well-drained fruit in a 9″ round cake pan. in a small bowl, mix together the melted butter and brown sugar. spread the sugar mixture over the fruit. set aside.

in a large bowl,whisk together the flour,sugar, baking powder, and salt. set aside.

in a large bowl, with and electric mixer, beat the oil, egg, and milk until blended. blend in the flour mixture, then the vanilla. pour the batter over the fruit in the pan.

bake the cake in the center of the oven for 25-30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. cool the cake for 5 minutes in the pan, then carefully invert it onto a plastic plate or cardboard round. let cool completely.

makes 1 (9″) cake

1 cup oatmeal
1 1/2 cups boiling water
1 stick butter
1 cup sugar
1 cup firmly packed brown sugar
1 1/3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chocolate chips
2 eggs
1/2 cup chopped nuts

place oatmeal, butter and boiling water in a bowl. stir well and set aside to cool. combine remaining dry ingredients with oatmeal mixture and eggs. fold in 1/2 cup chocolate chips. grease and flour a 9″x13″ pan. pour batter into the pan, then sprinkle nuts and remaining 1/2 cup chocolate chips on top before placing in the oven. bake at 350 degrees for 35-40 minutes.

1 cup margarine, softened
1/2 cup sugar
1 tbs lemon extract
1 1/2 cups flour
1/2 tsp salt

preheat the oven to 350 degrees. cream margarine with sugar and salt., beating until fluffy. add lemon extract. gradually stir in flour, 1/2 cup at a time. press dough into the bottom of a well greased 8″ or 9″ square pan. bake for 30-35 minutes.

1 1/2 cups peanut butter morsels
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/2 cups milk
3/4 cup toasted coconut (optional)

preheat oven to 350 degrees. melt over hot (not boiling) water 1 1/2 cups peanut butter morsels. stir until smooth. set aside. in a small bowl, combine flour, baking soda, baking powder & salt. in a large bowl, combine butter & sugar. beat until creamy. blend in melted morsels, beat in eggs & vanilla. alternately blend in flour & milk. pour into 2 greased & floured 8″ round cake pans. bake until crust is golden brown, 35-40 minutes. cool 10 minutes. remove from pans. cool cake completely.

PEANUT BUTTER CREAM CHEESE FROSTING

1 cup peanut butter morsels
1 (8 oz) pkg cream cheese, softened
1 tsp vanilla
1/8 tsp salt
3 cups sifted 10x sugar
2 tbs milk

melt over hot (not boiling) water 1 cup peanut butter morsels. stir until smooth. in a large bown, combine melted morsels, cream cheese, vanilla and salt. beat well. beat in 10x sugar alternately with milk until mixture is of spreading consistency. garnish with coconut if desired.