Sicilian Ricotta Cheesecake

Ingridients

2 pounds ricotta cheese

2/3 cup white sugar

1/3 cup all-purpose flour

6 eggs

1/4 teaspoon ground cinnamon

2 teaspoons orange zest

2 teaspoons vanilla extract

1/8 teaspoon salt

Directions

Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.

Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

English Caraway Cake

Ingridients

1 tablespoon butter, softened

1/2 cup butter, softened

2 1/2 cups all-purpose flour

1 teaspoon baking powder

salt to taste

3/4 cup white sugar

1 tablespoon caraway seed

1 egg

1/2 cup milk

Directions

Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.

Sift together flour, salt, and baking powder.

Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.

Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

Champagne Cake I

Ingridients

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup champagne

6 egg whites

Directions

Prep 40 m

Cook 30 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Persimmon Brunch Cake

Ingridients

1 1/4 cups persimmon pulp

1 teaspoon baking soda

1/2 cup butter, softened

1 cup white sugar

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup chopped pecans

1 teaspoon orange zest

1/2 teaspoon lemon zest

1/4 cup confectioners' sugar for dusting, or as needed

Directions

Prep 20 m

Cook 30 m

Ready In 1 h 20 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.

Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.

In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.

Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

Moist Lemon Poppy Seed Cake

Ingridients

2 1/4 cups cake flour

1 1/8 cups white sugar

1 teaspoon salt

1 1/2 tablespoons lemon zest

4 1/2 tablespoons poppy seeds

1 1/3 cups unsalted butter, softened

5 eggs

3/4 cup white sugar

3/4 cup lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.

Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.

Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Amalgamation Cake I

Ingridients

2 cups white sugar

1 1/2 cups butter

1 cup buttermilk

1 teaspoon baking soda

4 cups all-purpose flour

1 cup chopped walnuts

1 cup raisins

1 cup flaked coconut

1 teaspoon ground cloves

1 teaspoon ground cinnamon

2 cups any flavor fruit jam

4 egg whites

1 1/2 cups evaporated milk

2 cups white sugar

4 egg yolks

1/2 cup butter

2 cups chopped walnuts

2 cups raisins

2 cups flaked coconut

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.

Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.

Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.

In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.

Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.

To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.

Cherry Chip Cake

Ingridients

2 cups all-purpose flour

1 teaspoon ground cinnamon

3/4 cup white sugar

1/8 teaspoon salt

3/4 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

1 (21 ounce) can cherry pie filling

6 ounces semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a bundt pan or 10-inch tube pan.

In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon, and salt. Mix well. Stir in the cherries and their liquid and the chocolate chips. Pour the batter into the prepared pan.

Bake for about 1 hour, until a cake tester inserted in the center comes out clean. Cool on rack and remove from the pan to cool completely.

Philadelphia Style Butter Cake

Ingridients

1 egg

1 (18.25 ounce) package yellow cake mix

1/2 cup butter, softened

8 ounces cream cheese, softened

1 (16 ounce) package confectioners' sugar, sifted

2 eggs

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.

Beat together 1 egg, cake mix, and butter for 5 minutes. Mix and pour into prepared pan.

Cream together cream cheese, confectioners' sugar, 2 eggs, and vanilla extract. Pour this on top of the cake base.

Bake 35-40 minutes until browned. Cool 15 minutes and cut into squares.

Barbie Doll Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

2 (16 ounce) packages vanilla frosting

1 drop red food coloring

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.

Prepare cake as directed on box. Pour batter into prepared bowl.

Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.

Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.

Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

Hot Milk Sponge Cake II

Ingridients

1/2 cup milk

1 tablespoon unsalted butter

1 cup sifted cake flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cup super fine sugar

1 teaspoon vanilla extract

Directions

Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.

In a small saucepan, heat the milk and butter to almost boiling. Set aside.

Sift together the flour, baking powder, and salt in a triple sifter. Set aside.

Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.

Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.

Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.

Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

Non-Dairy Chocolate Cake with German Chocolate Frosting

Ingridients

2 1/3 cups all-purpose flour

1 cup whole wheat flour

1 1/4 teaspoons baking soda

2/3 cup unsweetened cocoa powder

2/3 cup packed brown sugar

2/3 cup vegetable oil

1 cup water

3/4 cup maple syrup

2/3 cup applesauce

1 1/4 tablespoons cider vinegar

2 1/2 teaspoons vanilla extract

1 quart soy milk

1 cup barley malt syrup

2 cups brown rice syrup

5 tablespoons egg substitute

1/4 cup water

1 (10.5 ounce) package crumbled firm silken tofu

1 1/2 pounds flaked coconut

3 cups chopped pecans

6 tablespoons arrowroot powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.

In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.

In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.

Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.

Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.

Chocolate Mousse Cake I

Ingridients

1 cup white sugar

2 cups butter

1 cup water

1 teaspoon instant coffee granules (optional)

1 pound semisweet chocolate, chopped

8 eggs

1/2 cup heavy whipping cream

1 tablespoon confectioners' sugar

16 whole almonds, toasted (optional)

Directions

Prep 30 m

Cook 45 m

Ready In 5 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.

Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.

Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.

Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

Orange Cream Cake III

Ingridients

1 (18.25 ounce) package orange cake mix

1 (3 ounce) package orange flavored Jell-O® mix

1 cup hot water

1/2 cup cold water

1 (8 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) package instant vanilla pudding mix

1 cup milk

1 teaspoon vanilla extract

1 teaspoon orange extract

Directions

Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.

Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.

Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.

Mexican Wedding Cake

Ingridients

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups white sugar

2 eggs

1 (20 ounce) can crushed pineapple with juice

1 cup white sugar

1/2 cup butter

1 cup evaporated milk

1 cup flaked coconut

1 teaspoon vanilla extract

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.

To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Orange Slice Cake II

Ingridients

1 cup butter

2 cups white sugar

4 eggs

1/2 cup buttermilk

1 teaspoon baking soda

3 1/2 cups all-purpose flour

1 pound dates, pitted and chopped

1 pound orange slices candy, chopped

2 cups chopped walnuts

1 cup flaked coconut

1 cup fresh orange juice

2 cups confectioners' sugar

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.

Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.

Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.

In a large bowl mix the flour, dates, candy, nuts and coconut. Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan.

Bake at 250 degrees F (120 degrees C) for 2 1/2 to 3 hours. Mix the orange juice and confectioners' sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.

Orange Slice Cake II

Ingridients

1 cup butter

2 cups white sugar

4 eggs

1/2 cup buttermilk

1 teaspoon baking soda

3 1/2 cups all-purpose flour

1 pound dates, pitted and chopped

1 pound orange slices candy, chopped

2 cups chopped walnuts

1 cup flaked coconut

1 cup fresh orange juice

2 cups confectioners' sugar

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.

Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.

Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.

In a large bowl mix the flour, dates, candy, nuts and coconut. Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan.

Bake at 250 degrees F (120 degrees C) for 2 1/2 to 3 hours. Mix the orange juice and confectioners' sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.

Burnt Sugar Chiffon Cake

Ingridients

1 cup white sugar

1/2 cup boiling water

2 cups sifted all-purpose flour

1 1/2 cups white sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

1/4 cup water

1 teaspoon vanilla extract

1 cup egg whites

1/2 teaspoon cream of tartar

Directions

Prep 40 m

Cook 1 h 5 m

Ready In 1 h 45 m

To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.

Preheat oven to 325 degrees (165 degrees C).

Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.

Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.

Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.

Caramel Frosting IV

Ingridients

1/2 cup butter

1 cup packed brown sugar

1/4 teaspoon salt

6 tablespoons milk

3 cups sifted confectioners' sugar

Directions

Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.

Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

Rave Reviews Coconut Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 1/3 cups water

4 eggs

1/4 cup vegetable oil

2 cups flaked coconut

1 cup chopped walnuts

4 tablespoons butter

2 cups flaked coconut

2 teaspoons milk

3 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1 (8 ounce) package cream cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.

Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.

To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.

Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.

To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Persimmon Pudding Cake

Ingridients

3/4 cup white sugar

1 cup all-purpose flour

1 cup persimmon pulp

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.

Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.

Flourless Chocolate Cake I

Ingridients

1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

18 (1 ounce) squares bittersweet chocolate

1 cup unsalted butter

6 eggs

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Sticky Toffee Pudding Cake

Ingridients

1 3/4 cups pitted, chopped dates

1 teaspoon baking soda

3/4 cup boiling water

1/3 cup butter

3/4 cup white sugar

2 eggs, beaten

1 1/8 cups self-rising flour

3/4 cup packed brown sugar

1/3 cup butter

2/3 cup evaporated milk

1 teaspoon vanilla extract

Directions

Prep 25 m

Cook 30 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.

Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.

To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Oatmeal Cake II

Ingridients

1 1/4 cups boiling water

1 cup quick cooking oats

1/2 cup butter

3/4 cup packed brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1/2 cup raisins

Directions

Pour the boiling water over the quick oats and let stand for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .

Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.

Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.

Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.

Maple Walnut Muffins

Ingridients

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup real maple syrup

2 eggs

3/4 cup milk

1/2 cup chopped walnuts

Directions

Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.

Sift the flour, baking powder, and salt together and set aside.

Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.

Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Chocolate Cakes with Liquid Centers

Ingridients

1/2 cup butter

4 (1 ounce) squares bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup white sugar

2 teaspoons all-purpose flour

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.

In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.

Beat the eggs, egg yolks and sugar together until light colored and thick.

Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.

Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Mardi Gras King Cake

Ingridients

PASTRY:

1 cup milk

1/4 cup butter

2 (.25 ounce) packages active dry yeast

2/3 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

2 eggs

1 1/2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

5 1/2 cups all-purpose flour

FILLING:

1 cup packed brown sugar

1 tablespoon ground cinnamon

2/3 cup chopped pecans

1/2 cup all-purpose flour

1/2 cup raisins

1/2 cup melted butter

FROSTING:

1 cup confectioners' sugar

1 tablespoon water

Directions

Prep 1 h Cook 30 m

Ready In 4 h 30 m

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Jewish Apple Cake II

Ingridients

3 cups all-purpose flour

4 eggs

2 1/2 cups white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3 apples - peeled, cored and sliced

1 cup vegetable oil

1/2 cup orange juice

2 1/2 teaspoons vanilla extract

5 tablespoons white sugar

2 teaspoons ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.

Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.

Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.

Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

Taffy Apple Cake

Ingridients

1 1/2 cups butter, softened

4 1/2 cups sifted confectioners' sugar

1 tablespoon vanilla extract

6 eggs

3 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground allspice

16 individually wrapped caramels, unwrapped

1 1/2 cups apples - peeled, cored and diced

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.

Unwrap and cut each caramel into 8 pieces.

In a large mixer bowl cream the butter, confectioners' sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each one.

Gradually add the flour, ground cinnamon and ground allspice to the egg mixture. Blend at low speed until thoroughly combined. By hand stir in the caramel pieces and the chopped apples. Pour the batter into the prepared pan.

Bake at 325 degrees F (165 degrees C) for 85 to 90 minutes or until cake tester comes out clean. Cool upright in pan for 15 minutes before inverting onto a serving platter. Serve cake warm or cool. If desired top slices with ice cream and caramel sauce. Alternately bake in a 9x13 inch cake pan for 75 to 80 minutes.

Food For The Gods I

Ingridients

6 eggs

2 cups white sugar

1 cup dates, pitted and chopped

1 cup chopped walnuts

3/4 cup graham cracker crumbs

2 teaspoons baking powder

1 pinch salt

Directions

Preheat oven to 350 degrees F (175 degrees C).

Separate the eggs and beat the egg yolks until light and lemon colored. Slowly add the sugar to the beaten egg yolks, mixing constantly. Add The dates, nuts, graham cracker crumbs and salt.

Beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Pour the batter into an ungreased loaf pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Black Ice

Ingridients

4 tablespoons all-purpose flour

2 cups milk

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1/2 cup sifted cocoa

2 tablespoons cornstarch

1 teaspoon baking soda

2 tablespoons vegetable oil

Directions

Combine the flour, milk, sweetened condensed milk, vanilla, cocoa powder, cornstarch, baking soda and oil blending until smooth.

Microwave on high for 4 minutes, stir then microwave on high for another 4 minutes. Or cook over in the top half of a double boiler for 25 minutes or until thick. Spread on cake while hot. For piped borders, let frosting cool then pipe.

Gluten-Free Yellow Cake

Ingridients

1 1/2 cups white rice flour

3/4 cup tapioca flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

1 cup milk

2 teaspoons gluten-free vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Boston Cream Pie II

Ingridients

1 1/4 cups all-purpose flour

1 cup white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup shortening

1 egg

1 teaspoon vanilla extract

1/3 cup white sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 1/2 cups milk

2 egg yolks

2 teaspoons vanilla extract

2 (1 ounce) squares unsweetened chocolate

3 tablespoons butter

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

2 tablespoons hot water

Directions

Prep 45 m

Cook 35 m

Ready In 1 h 20 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.

Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.

To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.

To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.

To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Boston Cream Pie I

Ingridients

6 tablespoons butter, softened

2 tablespoons all-purpose flour

1 1/2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup light cream

1/2 cup milk

1/4 cup white sugar

1 pinch salt

4 teaspoons cornstarch

2 eggs

1/2 teaspoon vanilla extract

3 (1 ounce) squares semisweet chocolate

2 tablespoons butter

1/4 cup light cream

1/2 teaspoon vanilla extract

1/2 cup confectioners' sugar

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.

In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.

Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.

In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Cherry Chocolate Cake

Ingridients

1/2 cup butter

1 1/2 cups white sugar

2 eggs

1 teaspoon almond extract

1/2 cup unsweetened cocoa powder

1 3/4 cups cake flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1 (21 ounce) can cherry pie filling

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.

Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.

By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.

Best Buttercream Frosting

Ingridients

1 cup butter, softened

1 cup white sugar

4 tablespoons all-purpose flour

1 cup milk

1 teaspoon vanilla extract

Directions

In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy.

Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

Aunt Mary's Chocolate Cake

Ingridients

1/2 cup margarine

1 cup water

2 (1 ounce) squares unsweetened chocolate

2 cups all-purpose flour

2 cups white sugar

2 eggs

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/2 cup sour milk

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.

In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.

Whipped Frosting I

Ingridients

4 tablespoons all-purpose flour

1 cup milk

1/2 cup shortening

1/2 cup margarine

1 cup white sugar

1 teaspoon vanilla extract

Directions

In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.

In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

Apple Walnut Pound Cake

Ingridients

1/2 cup butter

1 cup white sugar

2 eggs

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons buttermilk

1 cup chopped apples

1/2 cup chopped walnuts

1 teaspoon vanilla extract

Directions

Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).

Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.

Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.

Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

Cheesecake Chewies

Ingridients

1 (18.25 ounce) package yellow cake mix

2 eggs

1/2 cup butter, melted

1 pound confectioners' sugar

2 eggs

8 ounces cream cheese

1/2 cup butter, melted

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan (non-coated).

Beat together cake mix, 2 eggs, and 1/2 cup melted butter, and pour into prepared pan.

In a separate bowl, mix confectioners' sugar, 2 eggs, cream cheese, and 1/2 cup melted butter. Beat well and pour on top of first layer.

Bake at 375 degrees F (190 degrees C) approximately 40 minutes. Cool completely and cut into squares.

Sour Cream Coffee Cake III

Ingridients

1 cup butter

2 cups white sugar

2 eggs

1 cup sour cream

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/3 cup all-purpose flour

1/2 cup packed brown sugar

2 tablespoons melted butter

1 teaspoon ground cinnamon

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Chocolate Earthquake Cake II

Ingridients

1 (18.25 ounce) package devil's food cake mix with pudding

1 cup flaked coconut

1 cup chopped pecans

8 ounces cream cheese

1 pound confectioners' sugar

1/2 cup butter

1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray 9x13-inch pan with cooking spray.

Spread coconut and pecans over bottom of pan.

Mix cake mix according to package directions. Pour over the pecans and coconut.

Melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.

Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done.

Beet Surprise Cake

Ingridients

2 teaspoons lemon juice

1 cup beets, boiled and grated

2 1/2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

2 cups white sugar

1/2 cup unsweetened cocoa powder

1 1/4 cups melted butter

4 eggs, beaten

2 tablespoons honey

1/2 cup milk

2 teaspoons vanilla extract

3 tablespoons cream

3 ounces cream cheese

1 teaspoon vanilla extract

1 pinch salt

1 pound confectioners' sugar

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 10 m

Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.

Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.

To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.

New Duchess Spice Cake with Maple Buttercream Frosting

Ingridients

2 1/3 cups all-purpose flour

1 cup white sugar

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon salt

1 cup packed brown sugar

2/3 cup shortening

1 cup buttermilk

3 eggs

1/2 cup shortening

1/2 cup butter, softened

1 teaspoon maple flavored extract

4 cups confectioners' sugar

2 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one oblong pan.

Sift flour, white sugar, baking soda, cinnamon, nutmeg, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes. Add eggs, one at a time, beating well after each addition.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or oblong pan for 45 minutes, until toothpick comes out clean. Cool. Frost.

To make frosting: cream butter and 1/2 cup shortening together. Add maple flavoring. Gradually add confectioners' sugar. Gradually add milk and continue beating until light and airy. Add more milk if necessary. Color with maple coloring, if desired.

Pumpkin Roll Cake

Ingridients

3 eggs

1 cup white sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup chopped walnuts

6 ounces cream cheese, softened

1 cup confectioners' sugar

1/4 cup butter, softened

1/2 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C).

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Hardly Hard Sauce

Ingridients

1 cup butter, softened

1 cup confectioners' sugar

1/4 cup dark rum

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

Directions

Beat butter or margarine until light and fluffy, about 2 minutes. Sift confectioners' sugar into the butter. Add rum, vanilla, and nutmeg. Beat on high speed for 5 minutes. Serve at once over cake, or cover and refrigerate. Bring to room temperature before using if refrigerated.

War Cake

Ingridients

1 cup packed brown sugar

1 1/4 cups water

1 cup raisins

1 cup chopped walnuts

1/2 cup chopped candied citron

1/3 cup shortening

1/2 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 cups all-purpose flour

5 teaspoons baking powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool.

Sift in flour and baking powder; stir until well blended. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. .

Coconut Frosting and Filling

Ingridients

2 cups sour cream

2 cups white sugar

1 1/2 cups flaked coconut

1 (8 ounce) container frozen whipped topping, thawed

Directions

Combine sour cream and sugar; mix well. Stir in coconut. Fold in whipped topping. Spread top and sides of two 9-inch cake layers.

Banana Raisin Cake

Ingridients

3 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

2 cups diced bananas

1 cup corn oil

1 1/2 teaspoons vanilla extract

3 eggs

1 cup raisins

1/2 cup water

1/2 cup chopped walnuts

Directions

Measure flour, sugar, soda, cinnamon, and salt, and sift together.

Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.

Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.

Caterpillar Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (16 ounce) package vanilla or colored frosting

1/2 cup flaked coconut

Directions

Prepare cake according to package instructions and bake in a Bundt pan. Cool and invert onto cutting board.

Cut a piece of cardboard large enough to accommodate two Bundt pans. Cover with aluminum foil.

Carefully cut the cake in half and place on cardboard in an "S" shape.

Decorate with colored icing, candies, etc.

Peanut Butter and Banana Frosting

Ingridients

1/2 cup margarine

1/2 cup shortening

1 cup peanut butter

3 tablespoons evaporated milk

1 teaspoon vanilla extract

1/2 teaspoon butter flavored extract

1 pound confectioners' sugar

2 bananas

Directions

Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.

Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.