My mother’s love of sweets is legendary in our family.  Here are 4 more of her classic layer cake recipes:  Japanese Fruit Cake, 14 Karat Cake, 7 Up Layer Cake and Peter Paul Cake. 

4 eggs

2 c sugar

1 c butter

1 c milk

3 c flour

2 tsp baking powder

1- Cream butter and sugar together. 

2- Add eggs and mix well. 

3- Mix flour, baking powder and soda together. 

4- Alternate adding flour mixture and milk. 

5- Divide the batter in half, and pour into 2 layer cake pans. 

To the other half of the batter, add: 

1 c raisins

1 c chopped pecans

1 tsp allspice

1 tsp cinnamon

1 tsp  cloves

Divide this batter into 2 layer cake pans. 

Bake all four layers for 25 to 30 minutes at 350 degrees. 

FILLING

Grated peel of 1 lemon

1 large package flake coconut

2 c sugar

2 c boiling water

1 ½ T flour

1- Mix flour and sugar, then add remaining ingredients. 

2- Boil briefly on low heat. 

3- Apply filling to tops of layers, alternating light and dark colored layers. 

2 c plain flour

2 tsp baking powder

1 ½ tsp soda

1 ½ tsp salt

2 tsp cinnamon

2 c sugar

1 ½ c oil

4 eggs

2 c shredded carrots

1 can crushed pineapple, 8 ½ oz, drained

½ c chopped nuts

1 can flaked coconut, 3 ½ oz

1- Sift together flour, soda, salt, baking powder and cinnamon. 

2- Add sugar, eggs and oil.  Mix. 

3- Add remaining ingredients.  Mix. 

4- Pour batter equally into 3 greased and floured layer cake 9” pans. 

5- Bake at 350 degrees for 35 to 40 minutes until done. 

CREAM CHEESE FROSTING

½ c butter at room temperature

1 pkg cream cheese, 8 oz, room temperature

1 tsp vanilla

1 lb confectioner’s sugar, sifted

1- Combine ingredients, adding sugar gradually. If too thick, add a little mild. 

2- Frost tops and sides of layers. 

1 Pineapple or Lemon Supreme Cake Mix

1 lemon instant pudding mix

4 eggs

10 oz 7-Up

¾ c Wesson Oil

1- Combine all ingredients with mixer. 

2- Pour batter equally into 3 greased and floured layer cake 9” pans. 

3- Bake at 350 degrees for 25 minutes until done. 

ICING

1 stick butter

½ c sugar

1 can pineapple

2 eggs, beaten

1 c coconut

1- Combine butter, sugar, pineapple with juice and eggs in a saucepan. 

2- Heat thoroughly.  It will thicken slightly.

3- Add coconut.  Stir to combine. 

4- Apply to tops of layers.  This will soak into layers, making the cake incredibly moist. 

1 box double dutch cake mix

1 c buttermilk

1 tsp baking soda

3 eggs

1 tsp vanilla

1- Mix together chocolate cake mix, soda, buttermilk, eggs and vanilla. 

2- Pour batter into 3 greased and dusted 9” layer cake pans, evenly divided. 

3- Bake at 325 degrees for 25 minutes or until done.  Alternatively you could bake in a sheet cake pan for 45 minutes. 

ICING

1 c evaporated milk

1 ½ c sugar

20 large marshmallows

2 c flaked coconut

1- Combine milk and sugar in a saucepan and heat to a low boil. 

2- To milk-sugar mixture add marshmallows.  Cook slowly until the marshmallows dissolve. 

3- Add coconut.  Stir to combine. 

4- Ice tops of layers.  The icing will seep into the layers.  This makes an incredibly moist cake.