Carrot Cake

Ingredients


4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans



1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions

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

2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Rainbow Clown Cake

From: Allrecipes.com

Ingredients

3 egg whites

1 (18.25 ounce) package white cake mix

1 1/3 cups water

2 tablespoons canola oil

red paste food coloring

orange paste food coloring

yellow paste food coloring

green paste food coloring

blue paste food coloring

purple paste food coloring

Directions

1.Preheat an oven to 350 degrees F.  Grease and flour two 8-inch round cake pans.

2.Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.

3.Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.

4.Scoop spoonfuls of batter into the prepared pans (8 inch rounds), alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.

5.Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Pumpkin Pie Cake

From Traci Underwood

1 large can pumpkin
1 (13 oz) can evaporated milk (can use regular milk if you don't have canned milk)
3 large eggs, beaten
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice

Mix together and pour into a greased 9x13 inch pan.

Sprinkle over top:

1 yellow cake mix
1 cup finely chopped walnuts
1/2 cup melted butter

Mix and spread evenly over cake batter.

Bake at 350 for 55- 6o minutes.

Orange Cake

1 yellow cake
1 small pkg. orange jello
4 eggs
3/4 cups oil
3/4 cups water

Mix all ingredients. Pour into a sprayed 9x13 inch baking dish. Bake at 375 for 30 minutes. Cover with glaze.

Glaze:

2 cups powdered sugar
2 Tb. butter
1/4 cup orange juice

Poke holes in cake and pour over top.

White Cake with Raspbery Sauce

1 white cake mix
1 (8 oz.) pkg. cream cheese
2 cups powdered sugar
1 container Cool Whip
2 (10 oz.) bags frozen raspberries
1 box Danish Dessert

Bake white cake mix in a 9x13 inch pan following the box directions. Cool and frost. Cut into squares. Plate and spoon raspberry sauce on top. Can serve sauce warm or cool.

Frosting:

Mix 1 (8 oz) package cream cheese and 2 cups powdered sugar. Blend in 1 container Cool Whip.

Raspberry Sauce:

Drain 2 (10 oz.) bags of frozen raspberries and put juice in a measuring cup. Add water to the measuring cup with juice until you have 1 3/4 cups juice/water mixture. Pour into heavy saucepan and stir in 1 box Danish Delight. Bring to a boil, then stir until thick. Add raspberries and mix.

18 Minute Cake

2 cups flour
2 cups sugar
1/2 tsp. salt

Mix.

In another bowl mix:
1 cube butter
1/2 cup oil
1 cup water
4 Tb. cocoa

Melt and stir. Add to flour mix.

Next add:
1/2 cup buttermilk
1 tsp. soda

Beat:
2 eggs
1 tsp vanilla

Pour into cake batter and stir.

Pour into a sprayed cookie sheet. Bake 400 for 18 minutes. (Bake 30-35 minutes in a 9x13 pan.)

Fresh Apple Cake

2 cups flour
1/2 tsp. salt
1 1/2 tsp nutmeg
2 cups sugar
4 cups grated unpeeled apples
2 tsp. baking soda
2 tsp. cinnamon
1/2 cup margarine
2 eggs

Pour in a 9x14 inch baking dish.

Mix: 1 cup chopped nuts, 1 cup brown sugar and 2 Tb. melted butter. Pour over cake mix.

Bake at 350 for 45 minutes.

Top with lemon sauce and whipped cream.

Lemon Sauce:

1/2 cup sugar
1 Tb. cornstarch
dash salt
dash nutmeg
1 cup boiling water
2 Tb. butter
1 1/2 Tb. lemon juice (fresh or canned)
1/2 tsp. lemon extract

In a sauce pan, add first 4 ingredients. Gradually stir in water. Cook on low heat, stirring constantly til thick and clear. Blend in butter and lemon juice.

Banana Cake

2 1/2 cup flour
1 1/2 cup sugar
1 tsp. salt
2/3 cup oil
1 1/4 cup mashed banana
2 eggs
1 1/4 tsp. baking powder
1 tsp. soda
1/3 cup buttermilk

Mix, adding buttermilk last. Bake at 350 for 25 minutes in a 9x13 inch pan or 20 minutes in a cookie sheet. (Optional: 1 cup chopped walnuts)

Frosting:

2 Tb. butter
6 oz cream cheese
4 cups powdered sugar
2 tsp vanilla

Apple Spice Cake

1 spice cake mix
1/2 cup Egg Beaters (egg whites)
1 can apple pie filling

Mix ingredients together. Pour into greased bundt pan. Bake at 350 for 45 min.

Glaze:

3 Tb. fat free evaporated milk
1 cup white chocolate chips
1/2 tsp. cinnamon

Bring evaporated milk just to a boil. Remove from heat and stir in white chocolate chips and cinnamon. Stir until smooth.

Cake variations:

White cake with blueberry pie filling
Chocolate cake with cherry pie filling
Yellow cake with peach pie filling and 1 tsp. almond extract

Cherry Chocolate Cake

From Tiffany Madsen

1 box Devil's Food cake (with pudding)
2 eggs
1 tsp. almond extract
1 20 oz. can cherry pie filling

Mix by hand and pour into a sprayed jelly roll pan. Bake 350 for 20 minutes.

Frosting:

3 cup sugar
6 Tb. butter
1/2 cup milk

melt in a sauce pan and boil for 1 minute. Add 2 cups chocolate chips or 1 large Hershey's Symphony chocolate bar. Pour over cooled cake.

Death by Chocolate Cake

1 chocolate cake mix
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 small pkg. instant chocolate pudding
1 -2 cups semi sweet chocolate chips.

Preheat oven to 350. Beat eggs, sour cream, water and oil together in a large bowl. Add cake mix and pudding mix. Stir in chocolate chips. Place in a sprayed and floured bundt pan. Bake for 45 - 55 minutes or until a fork comes out clean. Cool in cake pan. When cool, remove and dust with powdered sugar.

Lemon Poppy Seed Bundt Cake

1 yellow cake mix
1 small pkg. instant lemon pudding
4 eggs
2/3 cups oil
3/4 cup water
2 Tb. poppy seeds

Mix at a low speed, then turn to high and beat for 10 minutes. Pour into a sprayed bundt pan. Bake at 350 for 35 minutes. Removed cooled cake and cover with icing.

Icing:

1 cup powdered sugar
Juice of two lemons

Mix and spread on cake while still hot