Carrot Cake with Cream Cheese Frosting

3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1/2 cup oil
1/2 cup butermilk
3 eggs
1 cup crushed pineapple in juice
2 cups grated carrots
1 cup chopped walnuts
1 1/2 teaspoons vanilla

In a large mixing bowl, stir together the first 5 ingredients until well combined. Add oil, eggs, buttermilk and vanilla, beat well. Stir in pinapple, carrots and nuts. Combine well, but don't overbeat. Pour into a greased 9x13 pan. Bake at 350 for 1 hour. Frosting, combine 2 cups icing sugar, 8oz. cream cheese and 2 Tbsp. butter. Beat well, you can add a bit of lemon juice.
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Cinnamon Streusel Coffeecake

1/4 cup chopped pecans
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup stick margarine -- softened
1 1/4 cups sugar
1 large egg
1 large egg white
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces vanilla low-fat yogurt
2/3 cup applesauce
2 teaspoons vanilla
nonstick cooking spray
2 teaspoons all-purpose flour
2/3 cup sifted powdered sugar
2 teaspoons skim milk
1 teaspoon vanilla

Combine first 3 ingredients, stir well and set aside. Cream margarine in a bowl, gradually add 1 1/4 cups sugar, beating at medium speed until well blended. Add egg and egg white, one at a time, beating well . Combine 3 cups flour and next 3 ingrediants in a bowl, stir well. Combibe yogurt, applesauce and 2 teaspoons vanilla in a bowl, srir well. Add flour mixture to creamed mixture alternately with yogurt mixture. Coat a 12 cup bundt pan with cooking spray and flour. Pour half of batter into pan, sprinkle with pecan mixture. pour remaining batter on and bake at 350 till done. Combine powdered sugar, 1 teaspoon vanilla and milk , stir well, pour over cooled cake.
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Buttermilk Spice Cake

2 1/2 cups all purpose flour
1 cup granulated sugar
3/4 cup brown sugar -- packed
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/3 cups buttermilk
1/2 cup shortening
3 eggs
Instructions:
Grease and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl ccasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans.
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Judy's Special Cake

2 3/4 cups flour
2 cups sugar
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon salt
3 eggs -- slightly beaten
1/2 cup coconut
1 cup crushed pineapple with juice
1 1/2 cups chopped pecans
1 teaspoon vanilla
3/4 cup oil
2 medium bananas -- chopped

Frosting

1 small cream cheese
2 tablespoons butter
3 cups icing sugar or more
1 teaspoon vanilla
Beat cheese, butter,vanilla and icing-sugar together until fluffy.

Mix together in this order:
flour, soda, sugar, salt, cinnamon, oil, eggs, coconut, pineapple, pecans, vanilla, and bananas. Stir, but do not beat. Mix well.
Bake in greased and floured bundt pan at 325 for 1 hour or until done. Cool 10-15 min. before removing from pan.
Frost with cream cheese icing and sprinkle with pecans.
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Bannana Chocolate Cake

1 1/2 cups flour
1/2 cup sugar
2 tablespoons cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon nutmeg

6 tablespoons cocoa
5 tablespoons oil
3 bannanas
1/4 cup milk
1 egg
1 1/2 teaspoons vanilla

Grease and flour an 8x8 pan. In a bowl, stir the first 7 ingredients. Put oil and the 6 tbsp. cocoa in a glass measuring cup. Microwave on high for 1 minute. Stir in milk.
Mash bannanas, add egg and vanilla. Add oil and cocoa mixture, stir until blended. Mix all together, bake at 350* about 30 minutes.
Notes: This is a very low fat, but tastey cake!
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Willie's Apple or Cherry Butternut Coffee Cake

Bottom Layer

1 cup sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup butter
1/4 cup milk
1 egg
1/2 cup coconut

Middle Layer

1 cup apple or cherry pie filling
1 teaspoon cinnamon

Topping

1/8 cup butter
1/2 cup icing sugar
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
1 egg
1/2 cup pecans -- chopped

Mix all of the bottom layer ingredients together and spread in a well greased 9 inch cake pan.
Put the fruit layer on top of the bottom layer.
Put the topping on top of the fruit layer and spread it to cover. Bake at 350* for about 30 minutes.
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Applesauce Cake

1/2 cup margarine
2 cups sugar
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 cups applesauce
1/2 cup raisins
1/2 cup nuts

Mix all ingredients. Beat on high speed 3 minutes. Bake at 350 degrees for 45 minutes.
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Boiled Raisin Cake

1 cup brown sugar
2 eggs
1/2 cup shortening
1 cup water
1 cup raisins
1 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Boil raisons in water. Cool, combine all and bake at 350* until tooth-pick comes out clean.
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Easy Scratch Cake

1/2 cup butter
1 cup sugar
2 eggs
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 cups flour

Cream butter and sugar. Add eggs and beat. Add dry ingrediants alternately with milk. Bake at 350* for 30 minutes. Frost with your favorite icing.
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English Toffee Cake

1 chocolate cake mix
6 skor bars chopped into very small pieces(chrispy toffee bar in chocolate)
1/3 cup kahula
1 teaspoon unflavored gelatin
2 cups whipping cream (unwhipped) -- (2 to 3)
1/4 cup sugar

Bake cake according to package directions, 2 nine inch layer pans. Cool completely, slice cakes in half so you have 4 rounds.
Pour kahula into a glass measuring cup. Sprinkle with gelatine. Let soak 5 minutes. Then heat in microwave for 20 seconds, or until warm to the touch so gelatine will dissolve when stirred.
Beat whipping cream, gradually adding sugar until soft peaks form. Fold in the disolved gelatine mixture. Lay cake rounds on counter.
Evenly divide whipped cream on each cake. Leave sides bare. Sprinkle each layer with chopped skor bars. Stack cake rounds, refridgerate for at least 2 hours uncovered, to allow gelatine to set. Then enjoy!
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Mississippi Mud Cake

Cocoa powder -- to dust pan
1 1/2 cups flour
1 teaspoon Baking soda
1 pinch Salt
1 1/2 cups Strong brewed coffee
1/2 cup Bourbon
5 ounces Unsweetened chocolate -- broken into pieces
1/2 pound Unsalted butter
1 3/4 cups Sugar
2 Eggs -- lightly beaten
1 teaspoon Vanilla extract
1 cup Whipped cream -- for garnish
Powdered sugar -- for garnish

Preheat oven to 275 degrees. Butter a 9-inch tube pan and dust with cocoa powder.
In a large bowl, sift together the flour, baking soda, and salt. In a double boiler over simmering water, heat the coffee and bourbon. Add the chocolate and butter, stir until the mixture is smooth.
Remove from the heat and stir in the sugar. Cool slightly.
Transfer to a mixing bowl and beat in the flour mixture, about 1/2 cup at a time. Add the eggs and vanilla, continue to beat until smooth. Pour the batter into the prepared pan, bake for 1 1/2 hours.
Cool cake completely before unmolding. Dust with powdered sugar and serve with whipped cream. This recipe yields 10 servings.
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Ruby Slipper Cake

1/2 cup chopped pecans
1 package white cake mix
1 cup sour cream
1/4 cup water
2 eggs
1 package raspberry gelatin powder
icing sugar

Sprinkle nuts over bottom of a greased and floured fluted tube pan. Combine cake mix, sour cream, water and eggs in a large bowl. Blend then beat at medium for 2 minutes.
Sprinkle jelly powder into 1/2 cup batter and blend. Pour 1/3 plain batter over the nuts in pan. Spoon about 1/2 of jelly mixture in a one -inch wide ring around center of pan, keeping away from sides.
Repeat layers ending with white cake batter, spreading it over the jello mixture to cover. Bake at 350* for about 45 minutes. Cool in pan for 5 minutes. Remove from pan and sprinkle with icing sugar. Serve with whipped cream.
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Autumn Surprise Cake

2 cups unpeeled apples, cored and chopped
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup nuts, chopped
1/2 cup flaked coconut

Mix apples and sugar, let stand. Stir occasionally to make a syrup. Sift flour, soda and salt together and add to apples. Add remaining ingredients and bake in a greased and floured 9 x 9 x 2-inch pan.
Bake at 325 degrees for 40 to 45 minutes. Frost with Caramel Frosting. I usually double this recipe and place in a 9 x 13-inch pan. Bake till done.

Caramel Frosting:
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups confectioners' sugar

Melt butter in pan, add brown sugar and milk. Boil over low heat for 2 minutes, stirring all the time. Remove, cool, and add confectioners' sugar. Add 1 teaspoon vanilla. Beat well and frost cake.
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Bannana Cake

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons bakingpowder
3 banana
1/2 teaspoon salt
1/2 cup sour milk(1 1/2 tsp lemon or vinigar)
1/2 cup shortening
2 eggs
1 teaspoon vanilla
3/4 teaspoon baking soda

Mix it all up and bake at 350 till done.
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Orange Pound Cake

12 tablespoons (1 1/2 sticks) unsalted butter -- at room temperature
1 1/4 cups sugar
3 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 tablespoon finely grated orange zest
6 tablespoons fresh orange juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 350°F. Butter a 9 x 4 x 2 3/4-inch loaf pan. Line the bottom with a piece of parchment or waxed paper and butter the paper. Lightly dust the pan with flour, shaking out the excess.
In a mixing bowl, cream the butter and 3/4 cup of the sugar with an electric mixer. Add the eggs one at a time, mixing well after each addition. Add the sour cream, vanilla, orange zest, and 2 tablespoons of the orange juice; mix well.
Sift the flour, baking powder, and salt over the batter and fold it in with a rubber spatula until just incorporated. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
While the cake is baking, prepare the orange glaze: Place the remaining 1/2 cup sugar and remaining 4 tablespoons orange juice in a small saucepan. Cook the syrup over medium heat until the sugar is dissolved, then cook 1 minute longer.
Remove the pan from the heat and set aside. When the cake is finished, let it cool in the pan on a wire rack for 5 minutes. Then remove it from the pan, peel off the paper, and return it to the rack to cool completely. Brush the glaze onto the surface of the cake while it is warm.
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Easy Jello Cake

1 package white cake mix -- prepared as directed
1 large package cherry Jello
1 large carton Cool Whip
1 can cherry pie filling
2 cups water -- heated to boiling

Bake cake in 9x13 pan. Dissolve jello in water. Poke holes in cake with meat fork when cooled. Pour hot jello over. Refrigerate until completely cool.
Spread with Cool Whip, top with pie filling. This is a real treat!
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Gingerbread Cake

1/4 cup sugar
1/2 cup milk
1/4 cup molasses
1/4 cup margarine -- melted
2 tablespoons honey
1 egg
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Vegetable cooking spray
1 tablespoon powdered sugar

Combine first 6 ingredients in a large bowl; beat at medium speed of a mixer until smooth. Combine flour and next 5 ingredients; stir well. Add to milk mixture, beating well.
Pour the cake batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and cool completely.
Place the cake on a serving plate. Place a paper doily on top, and sprinkle powdered sugar over doily; carefully remove doily.
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Homemade Jelly Roll

3 eggs
1 cup sugar
2 tablespoons milk
1/4 teaspoon salt
2 teaspoons baking powder
1 cup flour
1 tablespoon lemon juice
grated rind of 1/2 lemon or orange
favorite jam
icing sugar

Sift flour salt and baking powder together. Beat eggs until they are thick and pale yellow. Gradually beat in sugar, lemon juice and grated rind. Stir in milk. Fold in flour mixture, cutting and folding but not beating.
Pour into a parchment lined jelly roll pan. Batter should not be any more than 1/4 inch deep. Bake at 350* for 12 minutes. Remove from oven and turn onto an icing sugar sprinkled cloth.
Quickly cut off the side crusts, spread with jam, and roll quicky. Wrap in cloth to keep in shape. Work quickly or cake will crack.
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Homemade Strawberry Shortcake

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup butter
7/8 cup milk
strawberries
whipped cream

Mix dry ingredients together. Work in butter with tips of fingers or a pastry blender. Add milk gradually, mix with a fork to form a soft dough. Toss on floured board. Roll lightly to 1/2 inch thickness. Cut with a large round glass to make 6 pieces. Bake at 450* for 12-15 minutes.
To assemble:
Cut the shortcakes in half, put sweetened strawberries and some whipped cream on the bottom layer. Top with other half of shortcake and put whipped cream and more strawberries on top.
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Orange Creamsicle Cake

1 box Orange Cake Mix
1 large box orange jello
1 1/2 cups hot water
1 cup cold water

Frosting
1 ( 8 oz) pkg cream cheese, softened
1 small box of instant vanilla pudding mix
1 small box of orange jello (dry)
1 cup milk
1 teaspoon vanilla
1 (8 oz) Cool whip, thawed

Bake cake as per cake instructions in 9 x 13 pan. When done and cooled poke holes all over cake with a meat fork. Meanwhile mix the large jello with the waters and just let it start to set up. Pour slowly over cake and allow to run into holes all over cake. Refridgerate cake until chilled, and jello is set.
In large bowl, cream cheese till creamy. Add dry jello powder, pudding mix, milk and the vanilla. Beat well. Fold in cool whip. Spread on cake and refridgerate.
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Peach Upside Down Cake

1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk

Bottom Layer
1/3 cup butter
1 cup brown sugar
sliced peaches

For the bottom layer:
Melt the 1/3 cup of butter in a 9 x 9 pan. Stir in the brown sugar and spread evenly in pan. Place sliced peaches close together on bottom of pan so that it is covered.

For the cake:
Cream butter and sugar. Add eggs and beat. Add dry ingredients alternately with milk. Pour this mixture over the peaches and bake at 350* for 40 to 50 minutes or until a tooth pick inserted comes out clean. Let cool for 10 minutes then invert on a serving platter.
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Orange Swirl Cake

1 package yellow cake mix
1 package orange flavored gelatin -- (4-serving size)
1/2 teaspoon orange extract
powdered sugar
Heat oven to 350°. Grease & flour 12-cup bundt cake pan. Prepare cake mix as directed on package. Remove 1-1/2 cups of the batter & set aside. Pour remaining batter into pan. Stir gelatin (dry) & the extract into the reserved 1-1/2 cups batter. Drop orange batter by generous tablespoonfuls randomly in 6 to 8 mounds on top of batter in pan.
Cut through batter with knife in an S-shaped curve in one continous motion for a swirled effect. Bake 45-50 minutes, or until toothpick inserted in center comes out clean . Cool 10 minutes in pan. Turn upside down onto serving tray and remove pan. Cool cake completely, then sprinkle with powdered sugar.
NOTES : You can use other cake mixes and different flavored jello!
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Drumstick Cake

Crust
1 1/2 cups crushed vanilla wafers
1/2 cup chopped peanuts
2 tablespoons peanut butter
1/4 cup melted margarine
Mix together and press into a 9" X 13" pan -- reserving some for top.

Filling
1 pkg cream cheese(250g}
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
3 egg whites -- unbeaten
1 large Cool Whip®
1/4 cup fudge topping(sauce}

METHOD Cream together cream cheese, sugar, peanut butter, and vanilla. Add egg whites one at a time, mixing well after each addition. Fold in Cool Whip. Pour over crust. Drizzle fudge topping over the mixture and run a knife through to swirl. Sprinkle with reserved crumbs. Freeze at least 2 hours.
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Orange Banana Cake

1/4 cup butter
3/4 cup sugar
2 eggs -- beaten
1 teaspoon vanilla
3 bananas -- mashed
1 orange -- rind and juice
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup buttermilk
Frosting
1 tablespoon butter
juice from orange
2 cups icing sugar -- approximately
milk -- if needed

Beat butter, sugar, eggs and vanilla together. Add mashed bananas and rind of the orange. Mix in dry ingerdients alternately with the buttermilk. Bake at 350* for 25- 30 minutes. Cool and frost as below:
Beat butter and juice from orange together. Add icing sugar and beat well. You may have to add some milk to get the right spreading consistency.
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Hot Fudge Cake

1 cup all-purpose flour
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 teaspoon vanilla extract
1 cup packed brown sugar
3 tablespoons unsweetened cocoa
1 1/2 cups hot water

Preheat oven to 350°F. Combine the first 5 ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9-inch square baking pan. Combine brown sugar and 3 tablespoons cocoa, sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350°F for 40 minutes or until cake springs back when lightly touched in center. Serve warm.
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Lemon-Orange Raison Cake

1 box lemon cake mix
4 eggs
1/2 cup oil
1 10 oz. can mandarin oranges with juice
grated rind of 1 orange
1/2 cup raisons
FROSTING
1 teaspoon butter
grated rind of 1 orange
1/2 cup orange juice -- approximately
icing sugar

Put all ingredients for cake in a large bowl and beat 2-3 minutes. Oranges will break up nicely. Add the raisons to batter. Pour into a greased bundt cake pan and bake at 350* for about 30 minutes, or until it springs back when lightly touched. Cool completely. Beat all frosting ingredients together. Pour over top of cake letting it run down the sides.
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Toffee Brittle Angel Cake

1 baked angel food cake
2 1/2 cups whipping cream ( not whipped)
6 skor bars (or a package of skor toffee bits)
1/4 cup butterscotch topping -- approximately

Bake angel food cake as directed. When completely cool slice into 3 rounds. Break up skor bars into tiny pieces. Whip the whipping cream and add the butterscotch topping to flavor. Frost bottom layer with whipping cream and sprinkle skor bits on top of whipped cream. Place next layer of cake on top of first one and do the same with it. Continue with the third layer the same way. Now that cake is together, frost sides with remaining whipped cream. Sprinkle skor bits all over cake sides. If you like you can drizzle some butterscotch topping all over cake.
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Helen's Plum Cake

1/2 cup butter -- softened
1 cup sugar (divided)
1 teaspoon vanilla
2 large eggs at room temperature
1 cup all-purpose flour
1 teaspoon double-acting baking powder
12 Italian prune plums -- halved & pitted
1 teaspoon cinnamon

In a large bowl with an electric mixer cream together the butter and 1/2 cup of the sugar until the mixture is light and fluffy; beat in the vanilla, and beat in the eggs, 1 at a time, beating well after each addition. Into a bowl sift together the flour & baking powder, add the flour mixture to the butter mixture, & stir the batter until it is combined well.
Turn the batter into a well-buttered 9-inch springform pan and arrange the plums, skin sides down, in a decorative pattern on it. In a small bowl stir together the remaining 1/2 cup sugar and the cinnamon, sprinkle the sugar mixture over the plums, and bake the cake in the middle of a preheated 350 degree oven for 45 to 50 minutes, or until it is golden. Let the cake cool in the pan on a rack for 20 minutes and remove the side of the pan.
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Dutch Apple Cake

3/4 cup sugar
1/4 cup butter
1 egg
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 tteaspoon salt
2 apples
1 teaspoon cinnamon
2 tablespoons sugar

Beat together first three ingredients. Stir in milk. Combine flour, baking powder and salt. Stir into sugar/milk mixture. Spread batter into a greased and floured 9 inch square pan. Core and thinly slice apples. Arrange apple slices over batter. Slightly press apples into batter. Combine cinnamon with remaining 2 tablespoons sugar and sprinkle over apples. Bake at 375 degrees for 25 to 30 minutes. Serve warm with a scoop of ice cream.
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Pumpkin Chocolate Chip Cake

3 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons cinnamon
4 eggs
1 cup oil
2 cups pumpkin
1 cup walnuts (chopped)
1 cup chocolate chips

Preheat oven to 350
In large bowl beat eggs, mix in oil and pumpkin, gradually add first 6 ingredients to pumpkin mixture,
stir in nuts and chocolate chips - pour into greased and floured (bottom only) tube pan.
Bake for 1 hour and 10 minutes.
Note: I use a little more cinnamon, and bit more nuts and chips.
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