Coffee Frosting

 1 cup butter

2 cups sugar

1/2 cup strong coffee

1/2 cup milk

 4 1/2 cups powdered sugar

Melt the butter in a large saucepan. Add the sugar; bring to a boil over low heat, stirring constantly. Boil for 4 minute. Combine the coffee and milk; add to the sugar mixture, stirring until the mixture boils. Remove from the heat and cool. Slowly add the powdered sugar, beating with a spoon until the mixture is thick enough to spread.

Tangerine Filling

 1 cup sugar

4 tablespoons cornstarch

1/2 teaspoon salt

1 cup tangerine juice

2 tablespoons tangerine zest

1 1/2 tablespoons lemon juice

2 tablespoons butter or margarine

Combine all the ingredients in a large saucepan. Bring to a boil over high heat; boil for 1 minute, stirring constantly. Chill before using.

Lemon Glaze

 1 cup powdered sugar

1 tablespoon lemon juice

2 tablespoon milk

1 teaspoon oil

Combine the ingredients in a small bowl. Microwave on high for 20 seconds. Drizzle over cake.

Caramel Frosting

1 1/2 cups packed light brown sugar

3/4 cup thin cream or milk

1 tablespoon butter

1 teaspoon vanilla

Combine the sugar, cream, and butter in a medium saucepan. Cook gently until a small amount dropped in cold water forms a soft ball. Remove saucepan from the heat; cool. Stir in the vanilla. Beat the mixture until tit is thick enough to spread.

Spicy Devil's Food Cake

 1 cup butter

2 cups packed light brown sugar

2 large eggs, well beaten

1 cup buttermilk

4 squares baking chocolate, melted

3 cups flour

1 1/2 tablespoons cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

1 teaspoon baking soda

1/2 cup boiling water

1 teaspoon vanilla

Caramel Frosting

Heat the oven to 350*F. Cream the butter and the sugar in a large bowl. Add the eggs. Stir in the buttermilk and chocolate. Combine the flour, cinnamon, allspice, and cloves in a large bowl; add to the creamed mixture. Dissolve the baking soda in the boiling water. Add to the creamed mixture. Stir in the vanilla. Pour the batter into two greased 9-inch round baking pans. Bake for 30 minutes. Remove from the oven and cool on wire racks. Remove the cake from the pans and frost with Caramel Frosting.

Caramel Frosting

1 1/2 cups packed light brown sugar

3/4 cup thin cream or milk

1 tablespoon butter

1 teaspoon vanilla

Combine the sugar, cream, and butter in a medium saucepan. Cook gently until a small amount dropped in cold water forms a soft ball. Remove saucepan from the heat; cool. Stir in the vanilla. Beat the mixture until tit is thick enough to spread.

Angel Food Cake

 1 cup sifted cake flour

1 cup egg whites (8-9 large eggs)

Pinch of salt

1 teaspoon cream of tartar

1 1/4 cups sugar

3/4 teaspoon vanilla

1/4 teaspoon almond or coconut extract

Heat the oven to 325*F. Sift the flour three times; set aside. Beat the egg whites and salt When foamy, add the cream of tartar and continue beating until eggs are stiff but not dry. Fold in the sugar carefully, a small amount at a time. Fold in the vanilla and almond extracts. Fold in the flour, sifting a small amount at a time over mixture. Bake in an ungreased 10 in tube pan for about 1 hour. Remove pan from oven and invert for 1 hour over a plate before removing cake from the pan.

Old Fashioned Buttermilk Biscuits

 2 cups sifted self-rising flour

1/4 teaspoon baking soda
1/4 cup shortening
7/8 cup buttermilk

heat oven to 450*F. Lightly grease baking sheet; set aside. Combine flour and baking soda in bowl. cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add buttermilk; stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead gently just until smooth. Roll out to 1/2" thickness. Cut into rounds with floured 2 inch biscuit cutter. Place on prepared baking sheet. Bake 10-12 minutes. or until golden brown.