Popcorn Chocolate Chip Cake

5 quarts of popcorn fully popped
1 16 oz pkg of minature marshmallows
3/4 cup vegetable oil
1/2 cup butter or margarine
1 24 oz pkg of chocolate chips or sweets of choice
1 cup of peanuts of your choice can also be added,
or 1/2 cup of coconut sprinkles instead


Melt marshmallows, butter and oil in a large pan until smooth'n'creamy.
Combine and mix the popcorn, chocolate chips (and coconut if desired) in a large bowl, and then add the marshmallow mixture and once again mix well. Finally, press into greased 10 inch tube pan, cover and refrigerate overnight (minimum five hours). You will have to dip the pan in hot water for a few seconds to have the cake come away from the tube mold. Cut it any way you like, but slices seem to be the preferred method and remember to use a serrated knife.

Banana Upside Down Cake


1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons softened shortening
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons butter
1/3 cup firmly packed brown sugar
2 firm bananas- use all-yellow bananas

Sift together flour, baking powder, salt and sugar. Add shortening. Mix together egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened. Beat vigorously 1 minute. Melt butter in pan (8x8x2-inches). Add brown sugar and stir until melted and syrup formed. Peel and slice banana's and arrange in syrup. Pour batter over bananas. Bake in a moderate oven 350 degrees about 50 minutes, or until cake is done. Loosen cake from sides of pan with knife or spatula. Turn out onto serving plate

Upside Down Apple Cake


1/2 cup (1 stick) butter or margarine
* 3/4 cup chopped, blanched almonds
* 3 cups sugar
* 1 Tbsp ground cinnamon
* 4 medium-size baking apples, pared and thinly slices
* 2-3/4 cups sifted flour
* 3 tsp baking powder
* 1/2 tsp salt
* 2/3 cup vegetable shortening
* 1-1/2 cups milk
* 2 eggs
* 1 tsp vanilla

Instructions:

1. Melt butter/margarine in 13x9x2" baking pan in oven while pre-heating; remove from oven.
2. Combine 1 cup of sugar, almonds and cinnamon in small bowl; sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly.
3. Sift flour, remaining sugar, baking powder and salt into large bowl; add shortening, milk, eggs and vanilla. Beat at low speed until combined, then at high speed for 2 minutes; pour evenly over apples.
4. Bake as instructed, or until top springs back when lightly pressed with fingertip.
5. Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife; cover with a large serving tray or cookie sheet; turn; lift off pan.