1 (18.25 ounce) box yellow cake mix (with pudding)
1/2 cup margarine, softened
1 cup flaked coconut
1 egg
1/2 cup granulated sugar
Cinnamon, to taste
1 cup sour cream
3 large green apples, peeled and sliced

Combine cake mix and softened margarine. Mix until pea-size consistency (like pie crust); add coconut and mix well. Pat mixture in bottom of 13 x 9-inch baking dish. Bake for 10 minutes at 350 degrees F.

While cake is still warm, cut in half, then in quarters and lift with spatula to loosen bottom from the pan (but do not remove from pan). Stand apple slices, large side up, close together on cake. Mix 1/4 cup sugar and cinnamon and sprinkle over apples.

In another bowl, mix remaining sugar, egg and sour cream. Drizzle over apples and cake. Bake at 375 degrees F for 30 minutes.

Makes 8 to 10 servings.

Serve warm or cold.

1 1/2 cups powdered sugar
3/4 cup cake flour
1/4 cup cocoa
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1/4 teaspoon salt
3 cups orange sherbet, softened

Move oven rack to lowest position. Heat oven to 375 degrees F.

Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under-beat.

Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10 x 4 inches. Gently cut through batter with metal spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan onto metal funnel or glass bottle about 2 hours or until cake is complete ly cool. Remove from pan.

Slice off top of cake about 1 inch down; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial walls on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity; smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm.

Yield: 16 servings.

Source: Linda (ltlgranny)

16 servings

1 cup lite cherry pie filling
1/4 teaspoon pure almond extract
1 1/3 cups granulated sugar
1/4 cup vegetable oil
4 ounces sweet baking chocolate, melted
4 large egg whites
3 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1 2/3 cup buttermilk
2 teaspoons pure vanilla extract
Vegetable cooking spray
1/2 teaspoon powdered sugar

Heat oven to 350 degrees F. Coat 12-cup (10-inch) Bundt pan with cooking spray.

Combine pie filling and almond extract; stir well; set aside.

In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well.

Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. R eserve 2 cups batter; set aside.

Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter.

Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar.