Very Versatile Cake
Contributed by Diane S.

* Exported from MasterCook *

                         The Very Versatile Cake

Recipe By     :Real Food for Real People
Serving Size  : 16    Preparation Time :0:00
Categories    : Cake

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  Sugar -- (brown or white)
  2               cups  Flour
     1/2      teaspoon  Salt
  1           teaspoon  Baking Soda
  2          teaspoons  Baking Powder
  2                     Eggs
  1                cup  Vegetable Oil -- (can use applesauce)
  1 1/2           cups  Milk, 2% lowfat

Stir together first 5 ingredients in a large mixing bowl.  Add last three
ingredients and beat until mixed well.  Prepare a 9 x 13 inch baking pan
with non-stick spray or by greasing lightly and sprinkling with flour.  Pour
batter into pan, and bake at 350 degrees F for 30 minutes.
Variations:
Add the following ingredients to change the flavor of the cake- mix and bake
as directed above.

Banana Chocolate Chip:
1/2 cup mashed Banana
1 cup Chocolate Chips
1/2 cup Milk

Date Nut Cake:
1 cup Brown Sugar (can use white for different flavor)
1 cup chopped Dates
1 cup chopped Nuts

Strawberry Cake:
1 3 oz. package Strawberry Jell-O
1/2 cup Milk
10 oz. frozen Strawberries, thawed and drained
Beat well, then blend in berries.  For heart shape cake, bake 1/2 the batter
in an 8 inch square pan and 1/2 in 8 inch round.  Place the square one like
a diamond, cut the round one in half and place each half on the top sides to
form a heart.  Frost sides before putting together.  (This will work for
Raspberries also).

Pineapple Orange Cake:
1 3 oz. package Orange Jell-O
1 1/2 cups crushed, undrained Pineapple (no milk)
(You can try any flavor Jell-O with the basic recipe for a special change of
flavor.  It is best to use white sugar when adding Jell-O)

Pineapple Upside Down Cake:
Use basic recipe, in addition to the following topping-

1 cup Brown Sugar
1/2 cup Butter or Margarine
Mix, and spread evenly on bottom of pan.  Place pineapple slices on it, and
if you desire, also place 1/2 maraschino cherry in center of each pineapple
slice.  Pour batter onto topping and bake 35-40 minutes at 350 degrees F or
until top springs back.   Serve inverted.
(For a very different taste, try thawed and drained, frozen or canned:
peaches, apples, apricots, strawberries or raspberries.  If using
raspberries, use white sugar instead of brown).

Spice Apple Cobbler:
1 cup Brown Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 quart/can Apple Pie Filling
Spread pie filling on bottom of pan and pour cake over top.  Bake 35-40
minutes at 350 degrees F or until top springs back.

Try any fruit pie filling for a change, with or without the spices.
Try 1 1/2 cups chopped apple with white or brown sugar.  It is good without
the spice also.
You can use 1 1/2 cups Applesauce or Pumpkin with white or brown sugar, with
or without spices.

Source:
  "Nita Parmer, Boise ID"

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When using Vegetable Oil:
Per serving: 233 Calories (kcal); 15g Total Fat; (56% calories from fat); 3g
Protein; 23g Carbohydrate; 25mg Cholesterol; 225mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
1/2 Other Carbohydrates

When using Applesauce:
Per serving: 125 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 26g Carbohydrate; 25mg Cholesterol; 225mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates