Buttermilk Cake

1 c shortening
3 c sugar
1 T grated lemon rind
1 t salt
1 t vanilla
2 t lemon juice
6 eggs, separated
2 1/2 c plus 2 T flour, sifted
1/4 c plus 2 T cornstarch
1 c buttermilk
1/2 t baking soda
1 c butter
1 c sugar
1/4 c water
1 egg, beaten
1 T grated lemon rind
3 T lemon juice

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside.  In large mixer bowl, cream shortening, gradually adding 3 cups of sugar. Beat at medium speed on electric mixer until smooth, Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat on medium speed until blended. Add egg yolks and beat well. Set aside.

Combine flour and cornstarch; set aside. Combine buttermilk and soda; add to creamed mixture alternately with flour mixture. In medium mixing bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold into batter.

Pour batter into prepared 10-inch tube pan and bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack.

Combine butter and remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over warm cake.

Easy Pineapple Cake

This is an easy Pineapple Cake recipe using a store bought Angel Food Cake, crushed pineapple, instant vanilla pudding and cool whip.

1 Angel Food Cake, cut in 3 layers
1 (20-oz) can crushed pineapple, undrained
1 (3.4-oz) pkg vanilla flavor instant Pudding & Pie Filling
1 c Cool Whip, thawed
Strawberries and Blueberries for garnish if desired

Combine pineapple and pudding mix in medium mixing bowl. Gently stir in Cool Whip. Place cake layers on a cake plate and spread pudding mixture between layers and on top of cake. Refrigerate for 1 hour or longer until ready to serve. Garnish with strawberries and blueberries if desired.

Jamaican Cake

2 c flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy.  Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts.  Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely.  Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.

Frosting

1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur

Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.

Black Forest Cake

2 c flour, sifted
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.

Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.

In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.

Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.

Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer.  Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.

Chocolate Butter Cream Frosting

1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch

Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.

Whipped Cream Frosting

3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)

Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.

Easy Fudge Cake

1 packaged chocolate cake mix
1 (8-oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 egg
1 t vanilla

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan; set aside. Prepare cake mix according to instructions on box. Pour batter into prepared pan. In small mixer bowl, beat cream cheese, butter and cornstarch until light and fluffly. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Top with Chocolate Glaze. Store covered in refrigerator.

Chocolate Glaze

1 (1-oz) square semi-sweet chocolate
1 T butter
2 T water
3/4 c confectioners sugar
1/2 t vanilla

Melt chocolate and butter with 2 tablespoons water, in a small saucepan over low heat. Remove from heat and stir in confectioners sugar and vanilla. Stir until smooth. Pour over cake.

Chocolate Oreo Cake

This Chocolate Oreo Cake recipe uses a devil's food chocolate cake mix, semi-sweet baking chocolate, cream cheese, cool whip and Oreo sandwich cookies.

1 pkg devil's food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg (8-oz) cream cheese, softened
1/2 c granulated sugar
2 c Cool Whip, thawed
12 Oreo chocolate sandwich cookies, coarsely crushed

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside. Prepare devil's food chocolate cake mix according to directions on box. Pour into prepared cake pans and bake at 350 degrees 20-25 minutes or until wooden toothpick inserted in center, comes out clean. Cool in pans for 5 minutes. Remove to wire racks and cool completely.

Place chocolate and butter in a small microwave proof bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted, then cool for 5 minutes.

In a large mixer bowl, beat cream cheese and sugar at medium speed of an electric mixer until well blended. Gently stir in cool whip and crushed Oreo cookies. Place 1 cake layer, upside down, on a cake plate. Spread top evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator. Makes 16 servings.

Coconut Lime Cake

This Coconut Lime Cake Recipe uses a lemon cake mix and coconut milk.It is filled with lemon pudding.

1 pkg lemon cake mix
1/2 c water
1/2 c coconut milk (not cream of coconut)
1/3 c oil
3 eggs
1 t grated lime peel

Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In large mixer bowl, combine lemon cake mix, water, coconut milk, oil and eggs on low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in 1 teaspoon lime peel. Pour batter evenly into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove to wire racks and cool completely.

Filling:

1 (2.9-oz) pkg lemon pudding and
   pie filling mix
1/2 c sugar
1 t grated lime peel
3 T lime juice
2 egg yolks
2 cups water

In medium saucepan, combine lemon pudding mix, sugar, grated lime peel, lime juice and egg yolks. Mix well. Stir in 2 cups water. Cook and stir over medium heat until it comes to a boil. Transfer to a bowl and cover. Refrigerate 1 1/2 to 2 hours until cool and thickened.

Frosting:

2 c whipping cream
1/4 c confectioners sugar
1 (7-oz) pkg flaked coconut

In small mixer bowl, beat whipping cream and sugar until stiff peaks form. Fold 3/4 cup of whipped cream into cooked filling. Reserve remaining whipped cream for frosting.

To assemble cake: slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate; spread with 1/3 of filling. Repeat with second and third layers. Top with remaining cake layer, top side up. Frost sides and top of cake with reserved whipped cream. Press coconut into sides and top of cake. Refrigerate 1 to 2 hours before serving. Garnish with lime slices if desired. Store in refrigerator.

Bakers 225th Anniversary Cake

1 3/4 c flour
1/2 t baking soda
1/4 t salt
1 pkg (8 squares) Baker's Semi-Sweet
   Baking Chocolate
1 c butter cut into 1/2-inch pieces
1 1/4 c sugar
3 large eggs
1/2 c buttermilk
1 t vanilla

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
Sift together flour, soda and salt; set aside. Melt cut-up butter and chocolate in large microwave proof bowl in microwave for 2 minutes on high. Stir until chocolate is completely melted; set aside.

Beat sugar and eggs in medium bowl with electric mixer on high for 2 minutes. Add chocolate and beat until well blended, about 15 seconds. Gradually add flour mixture, beating on low speed until well blended, about 1 minute. Scrape sides of bowl. Add buttermilk and vanilla; beat on low speed for 15 seconds, then medium speed for another 15 seconds. Pour cake batter evenly into prepared pans.

Bake on middle oven rack for 30 to 34 minutes or until wooden toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pans for 5 minutes. Remove to wire rack and cool completely. Fill and frost with Baker's 225th Anniversary Fudge icing. Refrigerate cake until ready to serve. Let stand at room temperature 30 minutes before serving.

Bakers 225th Anniversary Fudge Icing

2 c firmly packed dark brown sugar
1 1/4 c heavy whipping cream
1 c half-and-half
1 pkg (8 squares) Baker's Semi-Sweet
   Baking Chocolate, coarsely chopped
6 T butter, cut in 1/2-inch pieces

Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring with wire wisk until chocolate is melted. Reduce heat to medium-low and simmer for 25 minutes or until thickened. Stir frequently.

Remove from heat and add butter, one piece at a time, stirring after each addition until completely melted. Pour into 15x10x1 inch pan. Refrigerate for 1 hour.

Place icing in a large mixer bowl and beat with electric mixer on high speed for 1 minute. Scrape bottom and sides of bowl. Beat another 30 seconds or until light and fluffy. Immediately frost cake.

Easy Chocolate Banana Layer Cake

1 pkg chocolate cake mix
1 c mashed bananas
1 c sour cream
3 eggs
1/4 c oil
4 squares semi-sweet baking chocolate,
   finely chopped
1 (8-oz) tub French Vanilla cool whip, thawed

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.
In large mixer bowl, beat cake mix, bananas, sour cream, eggs and oil on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chocolate.

Pour evenly into prepared cake pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost with whipped topping. Store cake in refrigerator.

Easy Pina Colada Cake

1 pkg yellow cake mix
1 (3 3/4-oz) pkg instant
vanilla pudding mix
1 (15-oz) can cream of coconut
1/2 c plus 2 T rum
1/3 c vegetable oil
4 eggs
1 (8-oz) can crushed pineapple,
well drained

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. In large mixer bowl, combine cake mix, pudding mix, 1/2 c cream of coconut, 1/2 c rum, oil and eggs. Beat on medium speed of electric mixer for 2 minutes. Stir in pineapple. Pour into prepared tube pan. Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pan. Using a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Store in refrigerator. If desired, you can garnish cake with pineapple chunks, marashino cherries, toasted coconut and whipped cream.

Pineapple Cake

1 c butter
4 eggs
1 1/2 t baking powder
1 1/4 c milk
2 c sugar
3 c flour
1 t salt

Preheat oven to 350 degrees. Grease and flour 3 8-inch round cake pans. Set aside. Separate eggs. Beat yolks until lemon colored. Cream butter and sugar in large mixer bowl on medium speed of electric mixer. Add egg yolks and beat well. Sift flour, salt and baking powder together in small mixing bowl. Add to butter mixture and beat well. Beat egg whites until stiff peaks form. Fold into cake batter. Pour evenly into prepared cake pans and bake for 30-40 minutes at 350 degrees. Cool in pans for 10 minutes, then remove to wire cooling rack. Cool completely and then frost.

Icing:

1 lg can crushed pineapple
1 small, flat can crushed pineapple
1 1/2 c sugar
3 T flour
3 T butter

Drain pineapple. In medium saucepan, combine sugar, flour, butter and juice. Cook and stir until thick. Add pineapple, stir well, and spread between layers and on top of cake.

Kentucky Bourbon Cake

2 c (1 lb) red candied cherries
1 1/2 c (6oz) golden seedless raisins
2 c bourbon
1 1/2 c (3/4 lb) butter or margarine
2 1/3 c granulated sugar
2 1/3 c firmly packed brown sugar
6 eggs, separated
5 c sifted cake flour
4 c pecans
2 t nutmeg
1 t baking powder

Preheat oven to 275 degrees. Grease a 10-inch tube pan and line with greased wax paper. Set aside. In large mixing bowl, combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter and sugars in large mixer bowl on medium speed of electric mixer until light and fluffy. Add egg yolks and beat well. Combine 1/2 cup flour and pecans.

Stir remaining 4/12 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to batter mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold in soaked fruits and pecan-flour mixture. Turn into prepared tube pan and bake at 275 degrees for 3 1/2 hours. Cool. Remove from pan.

Fill center of cake with cheesecloth which has been saturated with bourbon. Wrap in heavy wax paper or aluminum foil. Store in cool place or refrigerator.

Sock-It-To-Me-Cake

You can't go wrong by baking this sour cream pound cake.

1 pkg Duncan Hines butter recipe golden cake mix
1 c sour cream
1/2 c Crisco oil
1/4 c sugar
1/4 c water
4 eggs

Filling:

1 c chopped pecans
2 T brown sugar
2 t cinnamon

Preheat oven to 375 degrees. Grease and flour a bundt cake pan.
In a large mixing bowl, blend cake mix, sour cream oil, 1/4 c sugar, water and eggs with electric mixer. Beat at high speed for 2 minutes. Pour 2/3 of the batter into a prepared bundt cake pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan and glaze.

Glaze:

1 c confectioners sugar
2 T milk.

Combine ingredients in small mixing bowl and drizzle over cake.

Sour Cream Pound Cake

This is one of my favorite pound cake recipes.

3 c sugar
2 sticks butter
6 eggs, separated
3 c flour
1 c sour cream
1/4 t soda
1 t vanilla
1 t almond extract
2 t butter flavoring
1 t lemon extract

Preheat oven to 350 degrees. Grease and flour and stem or loaf pan.
Cream sugar and butter until very creamy using an electric mixer. Add egg yolks one at a time, beating well after each addition. Add flour and sour cream alternately to sugar-butter mixture. Blend well. Add vanilla, almond extract, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into prepared baking pan. Bake at 350 degrees for 1 1/2 hours or until toothpick inserted into center comes out clean.

Caramel Fudge Cake

This is a quick and scrumptious cake.

1 chocolate cake mix
1 (14 oz) pkg caramels, unwrapped
1/2 c butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 c coarsely chopped pecans

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Prepare cake mix following package directions. Pour 2 cups of cake batter into the prepared baking pan. Bake for 15 minutes at 350 degrees.

Meanwhile, melt caramels and butter with condensed milk in a heavy saucepan over low heat. Stir until smooth. Spread evenly over cake. Top with remaining cake batter. Top with pecans. Return to oven and bake 30 to 35 minutes until cake springs back when lightly touched. Cool.

Five Flavor Pound Cake

2 sticks butter
1/4 c shortening
1/4 c sour cream
1/2 t soda
3 c sugar
3 c flour
1/2 t baking powder
1 c buttermilk
1 t each, coconut, rum, lemon and vanilla extract

Preheat oven to 325 degrees. Grease and flour a tube cake pan.
In large mixer bowl, cream butter, shortening and sugar with electric mixer. Dissolve soda in sour cream and add to creamed mixture. In small mixer bowl, beat eggs until lemon colored. Blend into butter mixture.

Sift together flour and baking powder. Add alternately with buttermilk to butter mixture. Stir in extracts. Bake in a greased and floured tube pan for 1 1/2 hours at 325 degrees. Cool in pan for 10 minutes, then remove to cake plate and glaze while warm.

Glaze
1 c sugar
1/2 c water
6 eggs
1 t each coconut, butter, lemon, rum,
and vanilla extracts

Combine all ingredients in a medium saucepan. Bring to a boil, stirring constantly until sugar is melted. Pour over hot cake and let cool.

Hershey's Red Velvet Cocoa Cake

This recipe has been around almost a century. It's moist, rich and economical to make.

1/2 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla
3 T Hershey's Cocoa
2 oz red food coloring, red paste coloring works best
2 1/2 c sifted cake flour
1 c buttermilk
1 t salt
1 t soda
1 T vinegar

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.

In large mixer bowl, cream shortening and sugar on medium speed of electric mixer. Add eggs and vanilla. Beat well. In small bowl, blend together cocoa and food coloring; add to sugar mixture. Mix flour and salt together in small mixing bowl. Add flour alternately with buttermilk to creamed mixture. Mix soda and vinegar in a cup and add to batter. Mix well.

Pour into prepared cake pans and bake at 350 degrees for 30 to 35 minutes. Batter can be divided between 3 8-inch cake pans if desired. Cool in pans for 10 minutes, then remove to wire racks and cool completely. Frost with Cream Cheese Frosting, recipe below.

Cream Cheese Frosting

1 8-oz pkg cream cheese, softened
1 T milk
1 t vanilla
5 1/2 c sifted confectioners' sugar

In large mixer bowl, blend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.

German Chocolate Cake

This is the original German Chocolate Cake recipe and the best.

1 (4 oz) pkg German's sweet chocolate
1/3 boiling water
2 c sifted cake flour
3/4 t baking soda
1/4 t salt
3/4 c butter
1 1/3 c sugar
3 egg yolks
3/4 t vanilla
3/4 c buttermilk
3 egg whites, stiffly beaten

Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Set aside.

Melt German chocolate in boiling water. Cool. In a small mixing bowl, sift flour with soda and salt. In large mixer bowl cream butter using electric mixer on medium. Gradually beat in sugar and continue beating until light and fluffy.  Add egg yolks, one at a time, beating after each.  Add vanilla and chocolate; mix until blended. Add flour mixture alternately with buttermilk, beating after each addition until smooth. In small mixing bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into cake using low setting of mixer.

Pour evenly into prepared cake pans and bake at  350 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove from pans and finish cooling on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake.

Tip: Line cake pans with wax paper and then spray with a flour nonstick baking spray.

Coconut-Pecan Filling and Frosting

1 can (5.33 oz) evaporated milk
2/3 c sugar
2 egg yolks, slightly beaten
1/3 c butter
3/4 t vanilla
1 c coconut
2/3 c chopped pecans

Combine all ingredients except for coconut and pecans in a large saucepan. Cook and stir over medium heat until mixture thickens, about 10 minutes. Remove from heat; add 1 c  coconut and 2/3 c chopped pecans. Beat until cool and of spreading consistency.

Hummingbird Cake

This cake is similiar to Italian Cream Cake except that it has bananas and pineapple in the batter. It is moist and luscious. I found this recipe in a magazine advertisement for "I Can't Believe It's Not Butter".

3 c all-purpose flour
2 c sugar
1 t salt
1 t baking soda
t cinnamon
3 eggs, beaten
1 1/2 c vegetable oil
1 1/2 t vanilla extract
1 (8oz)can crushed pineapple,drained
2 c chopped bananas (about 4)
2 c chopped pecans

Preheat oven to 350 degrees. Grease and flour 3 8" round cake pans and set aside.

In large mixing bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 c chopped pecans. Spoon bater into cake pans. Bake 25 minutes at 350 degrees or until a toothpick inserted in center comes out clean.

Cool in pans for 10 minutes. Remove from pans an cool completely on wire racks. Then frost.

Cream Cheese Frosting

2 pkgs (8 oz) cream cheese, softened
1 c (2 sticks) butter
2 boxes (16 oz ea) confectioners sugar
2 t vanilla extract
dash of salt

Beat cream cheese and butter until smooth in large mixer bowl. Add confectioners sugar and beat until light and fluffy with electric mixer. Stir in vanilla and salt. Spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup of pecans. Makes 8 servings.

Carrot Cake

This Carrot Cake recipe is taken from Cooking Light Magazine, submitted by Maureen Callahan and Rebecca J. Pate, November 1999, pp 140-141. It has only 9.5 grams of fat and 304 calories per slice.

2 c flour                                 
1/2 c apple butter
1/2 c granulated sugar            
1/2 c vegetable oil 
1/2 c packed brown sugar     
1 T vanilla extract
2 t baking soda                     
2 large eggs
2 large egg whites                       
1 t salt
3 c shredded carrot                                    
2 t cinnamon
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife Combine flour, sugars, soda, cinnamon and salt; make a well in center of mixture. Combine apple butter, vegetable oil, vanilla, eggs and egg whites, in a large mixing bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrots.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Cream Cheese Frosting:

1/2 c (4 oz) block-style fat-free         
       cream cheese, chilled                
1 t vanilla extract 
3 1/2 c powdered sugar
1 t grated lemon rind
1/4 c butter                                      

Beat cream cheese, butter, vanilla and grated lemon rind at medium speed of a mixer until smooth.  Lightly sppon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat). Yield: 2 cups (serving size: 1 tablespoon)

Place 1 cake layer on a plate; spread with 2/3 c frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 18 servings (serving size: 1 slice).