My kids made so much fun of the name of this. It is pretty corny, but this is a really moist, heavy pound cake. You can slice it, spread some lemon butter on it and broil it for about 2 minutes for breakfast. Ha! Ha! If you really did all the stuff I tell you to, we'd all be so fat! But everything I tell you, I have done.

8 oz. Pkg Cream Cheese
2 Sticks Butter
1/2 Cup Crisco Butter Flavor Shortening
6 Eggs
3 Cups Sugar
3 Cups Cake Flour
2 tsp Lemon Extract
Grated Lemon Zest
1 tsp Real Vanilla Extract

Combine cream cheese, butter, and shortening
Add sugar, then eggs, then cake flour
Beat in lemon and vanilla extracts and zest
Pour into a greased, floured 10" Tube Pan, or lg bread pan
Bake at 325' for one hour plus 15 minutes

Glaze:
1 Cup Powdered Sugar
2 TBSP fresh lemon juice
2 TBSP Milk

1 Pkg Orange Cake Mix
1 Pkg Orange Jell-O
1 Cup Boiling Water
1 Pkg French Vanilla Pudding
1 Cup Milk
1 tsp Vanilla Extract
1 tsp Orange Extract
1 Carton (small) Heavy Whipping cream
1 Orange

This is one recipe where I really want you to whip your own cream, it will really give your cake the "creamsicle" taste! Whip cream in chilled bowl with some grated orange peel.

Bake cake according to box.
While still warm, poke holes in cake with fork
Mix jell-o with boiling water, pour over cake
Let cool
Mix pudding mixes, milk and extracts and pour over cake
Spread whipped cream over pudding layer and chill
(The cake, and you)
**If you want a cherry creamsicle cake, use cherry jell-o, cake and cherry juice or extract.

Ingredients:
3 Sticks Butter
3 cups Flour
3 Cups Sugar
5 eggs
2 TBSP Lemon Extract
3/4 cup 7-Up
Directions:
Preheat oven to 325'
Combine butter and sugar
Add flour
Add eggs, one at a time, and lemon extract
Fold in 7-Up
Pour into a well-greased bundt pan and bake for 1 hour
Let cool. Sprinkle with powdered sugar, drizzle with glaze
Glaze: 2/3 Cup Powdered Sugar
1 TBSP Lemon Juice or 7-Up
Serve with a glass of 7-Up!

Do yourself a favor, and don't think of this cake as a recipe for summer only!
Cake:
1 Pkg Yellow Cake Mix
1 Can Rootbeer
1/4 cup Crisco Oil
3 eggs

Rootbeer Glaze:
1/2 cup Powdered Sugar
3 TBSP Rootbeer

Preheat Oven 350'
Grease and flour 10" Bundt Pan
Mix cake mix, eggs, oil, and rootbeer
Bake 40' minutes
Cool cake 40 minutes
Poke holes (2" apart) in cake
A wooden spoon handle works well
Pour rootbeer glaze over cake

This was my son's request for Thanksgiving. It's a little work, but always worth the trouble!

Crust:
1/2 Box Nabisco Nilla Wafers, crushed
2 TBS Sugar
3 TBS Melted butter

Filling:
2 1/2 lb Cream cheese, cubed, soft
2 C Sugar
1/4 C Flour
5 Large eggs
1/3 C Milk
1/2 lb White chocolate, melted
1 pk Raspberries, fresh

Topping:
1/2 Cup White Chocolate Chips
2 TBSP Shortening
1/2 Cup Heavy Whipping Cream
1 TBSP Powdered Sugar

Mix crust ingredients and press into bottom of 9″
springform pan. Bake at 350' for 8 minutes. Let Cool.

Beat cream cheese, sugar and flour in large bowl (with mixer)
Beat in eggs, one at a time
Stir in milk, then white chocolate by hand.
Grease sides of prepared pan and pour in 1/2 of cheesecake mix
Sprinkle with half of rasberries
Repeat with remaining cheesecake batter and rasberries
Press the second layer of berries into the batter so they don't get dried up
Bake at 375' for 15 min
Reduce heat to 235' and continue to bake for 90 minutes
Center won't be stickey, but it won't look "done" either
Don't worry, it will firm up when it cools
When it's at room temperature, refrigerate it overnight

Mix together topping, then heat in microwave
Spread cooled cake with chocolate sauce

 Sarah can't wait for a plate

She's a little dramatic, but you get the idea.. it's really good!


This is the "moistest" cake in the entire world. You can also make it in a bundt pan.

Any flavor cake mix
Any flavor dry instant pudding
1 Cup Crisco Oil
1/2 Cup Water
4 Eggs

Mix 2 minutes with electric mixer
Put in 2 round, heavy, dark cake pans that have been lightly oiled and floured

Bake 325' for 32 minutes
Let stand on counter 40 minutes
Run knife around edge to loosen cake
Hold hand underneath cake and beat pan upside down on counter...be careful!
Put on cake plate, frost

FROSTING: (fluffy and creamy, not sickeningly sweet!)
This is the chocolate version

1 Stick Soft (not melted) Unsalted Butter
2/3 Cup Nestles Cocoa Powder
3 Cups Powdered Sugar
Heavy Cream (until it is the right texture)
1 1/2 tsp Vanilla