Sheila Patterson Buckley's EASY EASY and nutritious Cake!

Mix one box Duncan Hines Devil's Food Cake Mix with one 20 ounce can of Pumpkin (NOT the pie filling), absolutely NO other ingredients (e.g. no eggs, water, oil) for 2 minutes, pour into a 13"x9" cake pan lightly sprayed with cooking oil, bake in a preheated 350 degree F oven for 30 minutes, wait one hour to cool, and enjoy - sprinkle a bit of powdered sugar on top if you like.

Sheila Cave's Crumb topping versatile muffins

• Crumb topping versatile muffins
  
  Muffin base:
  1 1/2 cups all-purpose flour
  3/4 cup white sugar
  1/2 tsp salt
  2 tsp. baking powder
  1/3 cup vegetable oil
  1 egg
  1/3 cup milk
  1 cup (your choice) of blueberries, cooked cranberries, bananas,
  raspberries, chocolate chips, dates or any other berry of choice.
  
  Preheat oven to 400 degrees.Mix all dry ingredients, then add the oil, milk, egg and mix well until no lumps showing. Fold in the one cup choice of what your muffin will be and fill muffin cups right to the top in your pan.
  
  Crumb topping:
  1/2 cup white sugar
  1/3 cup all-purpose flour
  1/4 cup butter, melted
  1 1/2 tsp. ground cinnamon
  
  Mix together all topping ingredients with fork keeping it crumbly. Sprinkle over the top of the muffin base in the pan. Bake muffins for 20 to 25 minutes or until done.
  
  
  
  
  

Sheila Cave's Lemon Cheesecake Bars

1 package cake mix, lemon
1/3 cup butter, softened
1 egg

8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
2 eggs

Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.
Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.
Spread over cake mixture. Bake at 350°F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm. Garnish with choice of fresh fruits or berries.
Serving Size: 12.

Date and Walnut Cake

My son's partner is gluten intolerant so when they visit I like to make cake that she can eat, I have tried making several cakes using gluten free flour and they are generally very dry and hard.  The last I tried was date and walnut and it was really nice and moist. She said it was the best cake she had ever had!

Gluten free date and walnut cake.

Ingredients:

7 fl oz (210ml) boiling water
6oz (175g) dates (pitted and chopped)
3/4 level teaspoon bicarbonate of soda
6oz (175g) light soft brown sugar
2 oz (50g)  soft margarine
1 small egg, beaten
8 oz (225g) plain gluten free flour
3/4 level teaspoon baking powder
1/4 level teaspoon salt
1 1/2 (40g) walnuts, chopped

Heat the oven to 350F, 180C, gas mark 4.
Grease and line an 8 inch (20cm) square cake tin

Put the dates and bicarbonate of soda in a bowl and pour over the boiling water, leave to soak for 5 minutes.

Cream together the sugar and margarine and then beat in the egg.  Mix in the water and dates.

Sieve the flour with the baking powder and fold into the mixture together with the walnuts.

Put mixture in cake tin and bake for about 1 hour until cooked.  Turn out of tin and cool on a wire rack.

This cake keeps well.

If you are not gluten intolerant it is good with regular flour too.