Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

Mocha cocoa cake

Jeanne Runyon, Peoria Heights

3 cups packed brown sugar

4 eggs

2 2/3 cups all-purpose flour

1 tablespoon baking soda

1 1/3 cups sour cream

1 cup butter, softened

2 teaspoons vanilla extract

¾ cup baking cocoa

½ teaspoon salt

1 1//3 cups boiling water or coffee

Heat oven to 350 degrees. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixtures. Mix on low just until combined. Stir in water or coffee until blended. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

Frosting

½ cup butter

3 squares (1 ounce each) semisweet chocolate

¾ cup sour cream

3 squares (1 ounce each) unsweetened chocolate

5 cups confectioners’ sugar

2 teaspoons vanilla extract

For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Lemon-orange chiffon

Jack Buckley, Chestnut

2¼ cups sifted cake flour

1½ cups sugar

1 tablespoon baking powder

½ cup cooking oil

7 egg yolks

2 teaspoons finely shredded orange peel

1 teaspoon finely shredded lemon peel

1 teaspoon vanilla

7 egg whites

½ teaspoon cream of tartar

¾ cup cold water

¼ teaspoon salt

In a bowl combine flour, sugar, baking powder and 1/4 teaspoon salt. Add oil, yolks, orange and lemon peel, vanilla and ¾ cup cold water. Beat with an electric mixer on low speed until combined. Beat on high speed five minutes, or until satin smooth. Thoroughly wash beaters.

In a bowl combine egg whites and cream of tartar. Beat until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan. Bake at 325 degrees for 50 to 70 minutes or until top springs back when lightly touched. Invert pan until completely cool.

Vanilla butter cream frosting

6 cups sifted powdered sugar

1 cup butter, softened

1½ teaspoon vanilla

4 to 6 tablespoons milk

Beat all ingredients on medium speed until light and fluffy.

1 cup fine granulated sugar

1 teaspoon baking powder

1 teaspoon salt

¼ teaspoon baking soda

¾ teaspoon cinnamon

½ teaspoon cloves

¾ teaspoon nutmeg

2/3 cup shortening

¾ cup brown sugar

1 cup buttermilk

3 eggs

½ cup finely chopped walnuts

Sift together first seven ingredients twice. Add shortening, brown sugar and buttermilk. Mix until all flour is moistened. Beat two minutes at medium speed on electric mixer. Add eggs; beat two minutes more. Stir in nuts. Bake in two greased and floured 9-by-1½-inch round pans at 350 degrees for 30 to 35 minutes. Cool completely. Frost.

Fluffy butter cream frosting

1 stick unsalted butter

1-pound package powdered sugar

¼ cup light cream

1½ teaspoon vanilla

Cream butter; gradually add half sifted powdered sugar, blending well. Beat in 2 tablespoons cream and vanilla. Gradually blend in remaining powdered sugar. Add enough cream to make spreading consistency. Beat on high speed to get it real fluffy. Frosts two 9-inch layers.

White butter cake

1½ cups sugar

2½ cups sifted cake flour

1¾ tablespoons baking powder

1 teaspoon baking soda

1¾ teaspoons salt

1 cup milk

1½ teaspoons vanilla extract

5 egg whites

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form. Gently fold in batter. Pour batter into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire rack.

Butter cream frosting

1½ cups margarine

4 cups powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Cream butter at medium speed; gradually add sugar, beating until light and fluffy. Add milk; beat until spreading consistency. Stir in vanilla extract.

4 teaspoons baking powder

1 teaspoon baking soda

1 cup plus 5 tablespoons sugar

4 tablespoons water

10 tablespoons semisweet cocoa

½ cup butter, softened

2 eggs

1 cup milk

2 teaspoons vanilla

In a mixing bowl, combine the flour, baking powder, and baking soda. Set aside. In a saucepan, combine 4 tablespoons sugar, the water and the cocoa. Melt the mixture on medium heat for one minute, stirring constantly. In a separate mixing bowl, cream the butter and the rest of the sugar together. Add the eggs. Beat well. Add the flour mixture to the creamed mixture. Add the cocoa mixture, the milk, and the vanilla. Pour the batter into greased pans. Bake at 350 degrees for 20 minutes. Remove from oven and let cool. Frost with chocolate frosting.

Chocolate icing

1 cup shortening

1 cup margarine

8 cups powdered sugar

1 cup cocoa

1 teaspoon vanilla

3 tablespoons milk

Mix butter and shortening together. Add powdered sugar, 2 cups at a time. Add cocoa, vanilla and milk. Add more milk if needed. Makes 8 cups.

2 teaspoons cream of tartar

½ teaspoon salt

¼ teaspoon almond extract

2¼ cups sugar

1 teaspoon vanilla

2 cups egg whites

Sift cake flour and ¾ cup of sugar. Beat egg whites. Add salt, flavorings, and cream of tartar. Add remaining sugar. Add flour and sugar mixture. Bake at 325 degrees for the first 30 minutes, then at 350 for the last 25 minutes.

Butter cream frosting

1 pound powdered sugar

¼ cup milk

1/3 cup margarine

¼ teaspoon salt

1 teaspoon vanilla

Beat until creamy.