Ingredients
1. 1-1/4 cups boiling water
2. 1 cup quick-cooking oats
3. 1/4 cup butter, softened
4. 1 cup packed brown sugar
5. 1/2 cup sugar
6. 2 eggs
7. 1/4 cup unsweetened applesauce
8. 1 teaspoon vanilla extract
9. 1-1/2 cups all-purpose flour
10. 2 teaspoons baking powder
11. 3/4 teaspoon ground cinnamon
12. 1/2 teaspoon baking soda
13. 1/2 teaspoon salt
14. 1/4 teaspoon ground nutmeg

 

15. ICING:
16. 1/2 cup packed brown sugar
17. 1/4 cup butter, cubed
18. 1/4 cup fat-free milk
19. 1/2 teaspoon vanilla extract
20. 1/8 teaspoon salt
21. 1-1/2 cups confectioners’ sugar

 

Directions

22. In a small bowl, pour boiling water over oats; let stand for 10 minutes.
23. Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
24. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
25. For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners’ sugar until smooth. Immediately spread icing over cake. Let stand until set. Yield: 20 servings.

16 Servings   Prep/Total Time: 15 Min. + Cooling

Ingredients:

2 packages (3.45 ounces each) vanilla instant pudding

2 cups cold milk

8 ounces whipped topping, thawed

64 vanilla wafers

2 squares semi-sweet chocolate

Directions:

Beat pudding mix and milk in large bowl with whisk 2 minutes. Stir in whipped topping.

Arrange 16 wafers on bottom of 8-inch square dish; cover with 1/3 pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

Microwave chocolate on high 1 minute, or until melted when stirred. Drizzle over dessert. Makes 16 servings.

— Kraftrecipes.com

Here is the recipe for this unusual cake. Note that there are no eggs in it. The instructions have been edited a bit for clarification and by checking with similar recipes.

Ingredients:

1 can tomato soup

1 teaspoon baking soda

5 tablespoons butter

1 cup sugar

2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon nutmeg

3 teaspoons baking powder

3/4 cup raisins

Nuts

Directions:

Preheat oven to 375 degrees. Grease a tube pan, 10-inch Bundt pan or two 8-inch round pans.

In a small bowl, combine soup and baking soda. Let sit.

In a large bowl, cream butter with an electric mixer, then add sugar and cream thoroughly.

Sift together flour, spices and baking powder. Add to soup.

Add to creamed butter mixture and combine until incorporated.

Sift a little flour over raisins and nuts, and add to the mixture. (The flour will help keep them from sinking down into the batter.)

Pour into pan/s: Bake 40 minutes in the tube pan, 60 minutes in the Bundt pan and 30 to 45 minutes in the 8-inch round pans, or until a toothpick inserted in the center comes out clean.

Frosting: Combine 2 packages of cream cheese, 2 teaspoons butter, 2 cups confectioner’s sugar and 1 teaspoon vanilla extract. Mix together thoroughly and spread on cooled cake.

Prep: 25 Min. Bake: 25 Min. + chilling

Ingredients
1. 1 cup water
2. 1/2 cup butter, cubed
3. 1 cup all-purpose flour
4. 4 eggs
5. FILLING:
6. 1 package (8 ounces) cream cheese, softened
7. 2-1/2 cups 2% milk
8. 3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
9. 1 carton (8 ounces) frozen whipped topping, thawed

Directions

10. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
11. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
12. For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving. Yield: 15 servings.

 

An old time favorite to make your mouth water.  My husband’s Aunt Marilyn was famous for these.

Prep. Time 20 Min.   Bake Time 30 Min.

Ingredients 
1. 1 (18.25 ounce) package white cake mix
2. 4 1/2 cups confectioners’ sugar
3. 1/8 teaspoon salt
4. 1 teaspoon vanilla extract
5. 7 tablespoons milk
6. 1 (16 ounce) jar lightly salted dry-roasted peanuts, finely chopped

 

Directions

7. Mix and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool. Cut into 24 squares; set aside.
8. In a medium bowl, combine sugar and salt. Add vanilla and enough milk to make a thin frosting. Frost top and sides of squares and immediately roll in peanuts. Place on wire racks to harden.