Recipe Exchange

Submitted By: Jean W., Johnson City

1   Box White Cake Mix
1   3 oz. Blackberry JELL-O (See note 1)
1   Cup Balckberry Wine (See note 2)  
1   Cup nuts chopped (I use pecans)
4   Eggs

Glaze

1/2 Cup Blackberry Wine
1    Cup Powdered Sugar

Preheat oven to 350 degrees.  Grease bundt pan and dust with granulated sugar.  Sprinkle 1/2 nuts in pan.  Mix other ingredients.  Beat batter til thick and fluffy.  Alternate nuts and batter.  Bake 60 minutes.  When cake is removed from oven, spoon half of glaze on cake.  Wait 30 minutes.  Remove cake from pan and spoon on remainder of glaze.

Notes:   (1)  May use black raspberry jello.
              (2)  Manischewitz wine is best for this recipe.

Submitted By: Betty C., Jonesborough

1 box yellow cake mix, without pudding
1 can coconut pecan frosting
4 eggs
1 c water
¼ c oil

Mix and pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes.

Submitted By: Jan F., Piney Flats

2 oz softened cream cheese
1 tbsp lemon juice
1 egg (yolk only)
¾ c sugar
1 tsp vanilla
2 large cans crescent rolls
Powdered sugar (optional)

Butter a 9 x 13 dish. Flatten 1 can of rolls in bottom of dish. Mix other ingredients together until blended. Spread cream cheese mixture over dough. Flatten other can of rolls between sheets of wax paper and place over cream cheese mixture. Brush whipped egg over crust. Bake at 350 degrees for 30 minutes or until brown. Sprinkle powdered sugar over cake if desired when cooled.