Carrot Cake

Cake Ingredients: 4 eggs 2 teaspoons baking powder 2 cups sugar 1 cup pecans, chopped 4 cups grated carrots 1 cup vegetable oil 2 cup flour 2 teaspoons baking soda 2 teaspoons cinnamon Cream Cheese Frosting: 1/2 sticks butter, softened 8 oz. cream cheese, softened 1 box powdered sugar (1 lb.) 2 teaspoons vanilla extract Carrot Cake Directions: 1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil. 2. Mix until just blended and then add the carrots and pecans. 3. Bake at 375F to 400F for 35 to 40 minutes or until done.

Frosting Directions: 1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

Coconut Cake Recipe

Cake Ingredients: 3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup shortening 2 cups sugar 4 eggs 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract Directions for cake: 1. Preheat oven to 375F. 2. Sift together the flour, baking powder and salt. Set aside. 3. Cream the shortening and sugar, beating well at medium speed of electric mixer. 4. Add the eggs, one at a time, beating well after each addition. 5. Beginning and ending with dry ingredients, add dry ingredients to creamed mixture alternately with milk and vanilla and almond extracts. 6. Pour into 3 greased and floured 9-inch pans. 7. Bake for 25 to 30 minutes or until a wooden pick inserted in centre comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.

Coconut Cake Frosting Ingredients: 3 cups sugar 1 teaspoon cream of tartar 1/4 teaspoon salt 1 cup Water 8 egg whites, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups flaked coconut (or more according to your preference) Coconut Cake Frosting Directions: 1. Combine sugar, cream of tartar, salt and water in heavy saucepan. 2. Cook over medium heat, stirring constantly, until mixture is clear. Without stirring, continue cooking until mixture reaches 240 degrees on a candy thermometer (soft ball stage). 3. Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the hot sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters. 4. Add the vanilla and almond extracts. Continue beating until stiff peaks form and frosting thickens to desired consistency.

Assembling the Coconut Cake 1. Level each layer by carefully slicing off with a serrated-edge knife any high spots. If your layers are fairly level, you can skip this step. (Slicing is easier if layers are placed in the freezer for an hour or so.)

2. Remove any crumbs from the layers. 3. Center one layer, upside down, on the serving platter. Tuck waxed paper strips under the cake to protect platter from frosting. These will be removed later. 4. Spread the first layer with frosting. 5. Place the second layer, upside down, on the first layer. 6. Spread the second layer with frosting. 7. Place the third layer, right side up, on the second layer. 8. Frost the sides of the cake liberally. Spread remaining frosting on top of cake, making sure cake is uniformly covered. 9. Keep a glass of hot water on hand and dip spatula into it to ease spreading the frosting. (You may not need it.) 10. Sprinkle top of cake with coconut. Lightly press coconut to sides of cake so that it adheres. 11. Remove waxed paper strips.

Lemon Cake
Cake Ingredients: 1/2 cup butter, softened 1-3/4 cups sugar 6 egg yolks 2-1/2 cups sifted cake flour 2-1/2 teaspoons baking powder 1 cup plus 3 Tablespoons milk 1 Tablespoon grated lemon rind Directions: 1. Preheat oven to 350F. Grease and flour two 9-inch cake pans. 2. In a mixer, cream the butter then add the sugar, beating well. 3. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition. 4. In a separate bowl, combine the flour and baking powder. 5. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind. 6. Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester. 7. Cool layers in pans for 10 minutes. Remove from pans, and cool completely before frosting.

Lemon Butter cream Frosting: Ingredients: 1/2 cup butter, softened 1 egg yolk 1-pound box (3-3/4 cups) confectioners sugar 1 teaspoon grated lemon rind 5 to 6 Tablespoons fresh lemon juice Directions: 1. Cream the butter until light and fluffy. 2. Add the egg yolk, beating well, and gradually beat in the sugar with the lemon juice until desired spreading consistency is reached. 3. Spread frosting between layers and on top and sides of cake layers.

German Chocolate Cake Recipe

Cake Ingredients: 4 ounces Baker's German Sweet Chocolate 1/2 cup boiling water 1-3/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 4 eggs, separated 1 cup butter 2 cups sugar 1 cup buttermilk 1-1/2 teaspoons vanilla extract Directions: 1. Preheat oven to 350. Grease and flour three 9-inch cake pans, then line them with waxed paper, cut to fit. 2. Grease and flour the waxed paper or spray with baking spray. This is necessary. 3. Melt the chocolate in the boiling water. Set aside. 4. Sift together the flour, baking soda and salt. Set aside. 5. Beat the egg whites until stiff peaks form; refrigerate. 6. In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes. 7. Add egg yolks, one at a time, beating well after each addition. Let mixer run an additional 2 minutes.

8. With mixer running, add vanilla and chocolate/water mixture. 9. Add dry ingredients alternately with the buttermilk, combining well. Gently fold the stiffly beaten egg whites into cake batter. 10. Pour the batter into the three prepared cake pans. 11. Bake at 350F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks. 12. Frost top and fill between layers with Coconut-Pecan Frosting. Coconut-Pecan Frosting Ingredients: 1-1/2 cups evaporated milk 1-1/3 cups sugar 4 egg yolks, slightly beaten 3/4 cup butter 2 teaspoons vanilla extract 2 cups shredded coconut 1-1/2 cups chopped pecans Directions: 1. Combine the evaporated milk, sugar, egg yolks, butter and vanilla. 2. Cook and stir over medium heat until thickened, about 12 to 15 minutes. 3. Add coconut and chopped pecans. Cool until thick enough to spread, beating occasionally. Makes about 3 cups of frosting.

Red Velvet Cake

Cake Ingredients: 1 stick butter, softened 1 1/2 cups sugar 2 eggs 2 ounces red food colouring 2 Tablespoons cocoa (heaping) 1 cup buttermilk 2 1/4 cups cake flour 1 teaspoon vanilla 1 teaspoon baking soda Frosting Ingredients: 3 Tablespoons flour 1 cup milk 1 cup sugar 1 teaspoon vanilla 1 cup butter Directions: Red Velvet Cake Directions: 1. In a larger mixer bowl, cream together butter and sugar. 2. Add eggs one at a time, beating well after each addition. 3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake. 5. Add vanilla flavoring, mix well. 6. Blend the baking soda into the batter. 7. Transfer into two floured and greased 9 inch round cake pans. 8. Bake in preheated 350F oven for 25-30 minutes. Cool. Frosting Directions: 1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps. 2. Cook over medium heat, stirring constantly, until mixture resembles glue. 3. Cool completely. 4. Cream together sugar, butter, and vanilla until fluffy. 5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

Chocolate Banana Cake

Ingredients: 1/2 cup (1 stick/4 oz./113g) unsalted butter 1 (3.3-oz.) disc or tablet Mexican-Style Sweet Chocolate, chopped (recommended brands are: Abuelita, Ibarra, or Don Gustavo) 1 oz. unsweetened chocolate 1 cup granulated sugar 2 eggs 1 tsp. vanilla extract 2/3 cup all-purpose flour 1 tbsp. unsweetened cocoa powder 1/2 tsp. ground cinnamon 1/4 tsp. salt 1 cup chopped pecans, toasted Chopped pecans, toasted Preparation: Preheat oven to 325 degrees F/160 degrees C. Line an 8 x 8 x 2-inch baking pan with foil, extending foil over opposite edges of pan. Grease and lightly flour the foil, then set pan aside.

In a medium saucepan over low heat melt butter, Mexican chocolate, and unsweetened chocolate, stirring constantly. Remove from heat; cool.

Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla

extract.

In a small mixing bowl stir together the flour, cocoa powder, cinnamon, and salt. Add flour mixture to chocolate mixture; stir just until combined. Stir in the 1 cup pecans. Spread the batter into the prepared pan. Sprinkle with additional nuts, if desired. Bake in preheated oven for 30 minutes. Cool brownies in pan on a wire rack. Use foil to lift brownies from pan. Cut into 16 bars.

Banana Cake Recipe

Cake Ingredients: 1/2 cup butter 1 1/2 cups sugar 2 large eggs, beaten 2 cups flour, sifted 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup milk 1/4 teaspoon vanilla 3/4 teaspoon baking soda (add to pureed bananas) 3 pureed bananas, very ripe Cream Cheese Frosting: 1/2 stick butter, softened 8 oz. cream cheese, softened 1 box powdered sugar (1 lb.) 2 teaspoons vanilla extract Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan or two 9" layer cake pans.

2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour. 3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour). 4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture. 5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes. Frosting Directions: 1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

Tiramisu Cake
Cake Ingredients: 1 (18.25 ounce) package moist white cake mix 1 teaspoon instant coffee powder 1/4 cup coffee 1 Tablespoon coffee flavoured liqueur Filling Ingredients: 1 (8 ounce) container mascarpone cheese 1/2 cup confectioners' sugar 2 Tablespoons coffee flavoured liqueur Frosting Ingredients: 2 cups heavy cream 1/4 cup confectioners' sugar 2 Tablespoons coffee flavoured liqueur Garnish: 2 Tablespoons unsweetened cocoa powder 1 (1 ounce) square semisweet chocolate Directions: 1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans. 2. Prepare the cake mix according to package directions.

3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. 4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. 5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. Filling Directions: 1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. Frosting Directions: 1. To make the frosting: In a medium bowl, using an electric mixer set on mediumhigh speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. 2. Fold 1/2 cup of cream mixture into filling mixture. Assembling the Cake: 1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. 2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.

3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. 4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. 5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. 6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the cake

Pound Cake Recipe

Cake Ingredients: 3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 3/4 cups sugar 1 1/4 cups butter, softened 1 teaspoon vanilla extract 5 eggs 1 cup evaporated milk Pound Cake Directions: 1. Heat oven to 350F. Grease and flour a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. 2. Mix flour, baking powder and salt; set aside. 3. Beat sugar, butter, vanilla extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. 4. Beat on high speed 5 minutes, scraping bowl occasionally. 5. Beat in flour mixture alternately with milk on low speed. Pour into pan.

6. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. 7. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

Chocolate Angel Food Cake Cake Ingredients: 1-1/2 cups confectioners' sugar 1 cup cake flour 1/4 cup baking cocoa 1-1/2 cups egg whites (about 10) 1-1/2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup sugar Frosting Ingredients:

1-1/2 cups heavy whipping cream 1/2 cup sugar 1/4 cup baking cocoa 1/2 teaspoon salt 1/2 teaspoon vanilla extract Directions: 1. Sift together confectioners' sugar, flour and cocoa three times; set aside. 2. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. 3. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. 4. Gradually fold in cocoa mixture, about a fourth at a time. 5. Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. 6. Bake on the lowest oven rack at 375 for 35-40 minutes or until the top springs back when lightly touched. 7. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. 8. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. 9. Beat until stiff peaks form. Spread over the top and sides of cake.

Pineapple Upside down Cake

Cake Ingredients: 2 cups packed light brown sugar, 1 1/2 sticks butter 1 can sliced pineapple, undrained maraschino cherries 3 eggs 1 teaspoon vanilla 1 cup white sugar 2 teaspoons baking powder 1 1/2 cups flour 1/4 teaspoon salt Directions: 1. Using a 10 inch round skillet, melt the butter over low heat. Remove from heat and mix in the brown sugar. 2. Combine 8 slices of pineapple with the butter and brown sugar mixture. Place a maraschino cherry in the middle of each pineapple slice. 3. In a large bowl, separate the eggs. Beat the egg yolks until lightly fluffy. 4. Add 1/2 cup pineapple juice, white sugar and vanilla. Mix until sugar is dissolved. 5. Sift baking powder, flour, and salt. Combine well. Beat egg whites until stiff then fold into the egg yolk mixture.

6. Add this mixture to the butter, pineapple, and sugar mixture. 7. Bake at 350F for 35 minutes. Let cool for 10 minutes, then turn upside down onto a plate.

Orange Chiffon Cake

Cake Ingrdients : 2 1/4 cups cake flour, sifted 1 1/2 cups granulated sugar 1 Tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 5 large egg yolks, beaten 3/4 cup orange juice 1 1/2 Tablespoons orange juice 3 Tablespoons freshly grated orange zest 1 cup egg whites 1/2 teaspoon cream of tartar 5 Tablespoons unsalted butter, melted 1 1/2 Tablespoons heavy cream 3 cups confectioners' sugar, sifted Directions: For the chiffon cake: 1. Heat oven to 325 degrees F. 2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl. 3. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. 4. Whisk until smooth and set aside.

5. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. 6. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes. 7. Increase oven temperature to 350F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. 8. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides. To make the frosting: 1. Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. 2. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency). 3. Spread frosting over the entire cake.

Yellow Cake Recipe

Cake Ingredients: 1/2 cup butter, softened 3 eggs 1 1/2 cups sugar 2 1/4 cups flour 1 teaspoon salt 2 1/2 teaspoons baking powder 1 1/2 teaspoon svanilla 1 cup milk Directions: 1. Cream softened shortening and butter. Add the eggs to the mixture, mix well. 2. Sift together all dry ingredients and add to the creamy mixture. Stir in milk and vanilla. 3. Bake at 350F in two 9 inch round cake pans for 25 to 30 minutes. 3. Frost with Chocolate Buttercream Frosting (recipe below).

Chocolate Buttercream Frosting Ingredients: 3/4 cups baking cocoa 2-2/3 cup confectioners' sugar

6 Tablespoons butter, at room temperature 5 Tablespoons milk 1 teaspoon vanilla extract Directions: 1. Combine cocoa and sugar in a bowl. 2. With an electric mixer, cream the butter with 1/2 cup of the cocoa/sugar mixture in a medium bowl. 3. Add the remaining cocoa/sugar mixture alternately with milk, beating to spreading consistency. 4. Blend in vanilla. Makes 2 cups.

Black Magic Cake

Cake Ingredients: 1 3/4 cups of unsifted all-purpose flour 2 cups of sugar 3/4 cup of unsweetened cocoa 2 teaspoons of baking soda 1 teaspoon baking powder 1 teaspoon of salt 2 eggs 1 cup of strong black coffee (or 2 teaspoons of instant coffee granules + 1 cup of boiling water) 1 cup of buttermilk or sour milk (1 teaspoon of apple cider vinegar + milk to equal 1 cup) 1/2 vegetable oil 1 teaspoon of vanilla Steps: Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixer bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla. Beat for 2 minutes on

medium speed. ** Batter will be thin **

Pour into greased and floured 13x9-inch pan or two 9-inch layer pans. Bake at 350 for 35 to 40 minutes for 13x9-inch pan and 30 to 35 minutes for layer pans. Cool for 10 minutes, and remove from pans. Cool completely and frost as desired.

Peanut Butter cream Frosting: 1 stick of butter (softened) 1/2 cup of peanut butter or more to taste 1 1/2 cups of powdered sugar 3-4 tablespoons of milk or heavy whipping cream Cream together the butter and peanut butter. Add the powdered sugar and mix until well blended. Add milk or heavy whipping cream until creamy. (May add more for creamier frosting)