Cakes

Carrot Cake                        Joshua & Danielle Rudder

4 eggs            1 1/3 cup vegetable oil

2 ¼ cup sugar            2 ¼ cup flour

2 tsp baking powder            2 tsp baking soda

½ tsp salt            2 tsp ground cinnamon

½ tsp ground cloves            ½ tsp ground nutmeg

20 oz shredded carrots (about 3 ¼ cup)            ½ cup chopped walnuts

1 cup crushed pineapple well drained

White Chocolate Cream Cheese Icing:

1 ½ lb cream cheese, room temp            2 tsp grated lemon zest

2 cup melted white chocolate chips            Chopped walnuts

¾ cup unsalted butter, room temp

Preheat oven to 350°.
Combine eggs & oil in mixing bowl. Beat for 2 min at med speed. Add 1 cup sugar. Continue beating 2 min. Add remaining sugar. Mix 3-4 min.
Combine flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg; add to egg mixture, mixing at low speed until blended. Add carrots, walnuts & pineapple. Mix until well combined.
Divide batter among pans (3) 8” or (2) 9” (I suggest spraying pans with Baker's joy, but the original recipes says you don't have to)
Bake 60 min for 8” or 75 min for 9” pans
Cool until room temp. Remove from pan, wrap in plastic wrap & refrigerate overnight.


Icing: Place cream cheese in mixing bowl: beat on med until smooth. Add melted chocolate a little at a time. Add lemon & beat until well mixed.
Ice cakes. Press chopped walnuts into sides of cake.

Hot Fudge Pudding Cake                        Ron & Glenda Mixer

1 cup flour            ¼ tsp salt

¾ cup granular sugar            ½ cup milk

2 Tbsp cocoa            2 Tbsp melted margarine

2 tsp baking powder            1 cup nuts (optional)

Topping:

1 cup packed brown sugar            Mix together. Pour into 9 x 9” pan.

¼ cup cocoa            Stir topping together.

1 ¾ cup hot water            Sprinkle over batter.

            Bake at 350° for 45 min. Serve hot with Cool Whip or ice cream.

Sugar-Free Cake                         Dorothy Bjerk

1 pkg 1-step angel food cake mix (dry)            Preheat oven to 325°.

1 can (20 oz) pineapple            Pour cake mix & pineapple into

8 oz Cool Whip            9x13 pan. Bake for 30-35 min. Cool.

1 sm can crushed pineapple            Mix Cool Whip & crushed pineapple.

coconut            Frost cake.

slivered almonds            Garnish with coconut & almonds.

Deep Dark Chocolate Cake                        Gig’s & Rhonda Reich

1 ¾ cup un-sifted flour            2 cup sugar

¾ cup Hershey’s cocoa            1 ½ tsp baking soda

1 ½ tsp baking powder            1 tsp salt

2 eggs            1 cup milk

½ cup vegetable oil            2 tsp vanilla

1 cup boiling water

Frosting:           

Hershey’s milk chocolate candy bars, opt.

Preheat oven to 350*. Combine dry ingredients.  Add remaining ingredients except the water. Beat at medium speed for 2 minutes.  Stir in hot water.  Batter will be dry.  Bake for 35 to 40 min in 9x13 pan. Test with a toothpick.

Optional Topping:  When cake is done, place Hershey’s milk chocolate candy bars evenly on top. Place in oven to warm up.  Take out and spread melted chocolate over cake.  Let cool.

Linda's Crazy Cake                        Chuck & Linda Andrews

2 cup flour            2 cups sugar

2 Tbsp soda            1/3 cup cocoa

½ tsp salt            3/4 cup salad oil

2 tsp vinegar            1 tsp vanilla

            2 cup water

Preheat oven to 350°. Sift dry ingredients together in an ungreased 9 x 13 pan. Make 3 wells in the mix. Add oil in one well, vanilla in the one, and vinegar in the other well.   Pour water over the whole pan and blend thoroughly with a fork.  Do NOT beat.  Bake for 35 to 40 min.

Nancy’s Crazy Cake                         Nancy Mack

In an ungreased 9 x 13 cake pan, mix the following ingredients:

3 cup flour            2 tsp baking soda

½ tsp salt            2 cup sugar

            ½ cup cocoa

Make 3 wells (indentations in the dry ingredients). 

In the first well, add            ¾ cup oil.

In the second well, add             2 tsp vinegar.

In the third well, add             1 tsp vanilla.

Over all, add             2 cup water. 

Stir with a fork until well blended.  Bake at 350° for 35-40 min.

Frosting

½ cup brown sugar            3 Tbsp cocoa            1 cup powdered sugar

¼ cup water            3 Tbsp butter

            ½ tsp vanilla

Boil brown sugar & water 3 min.  Remove from heat.  Add cocoa, butter & vanilla. Add powdered sugar. Cool. Spread on cake.

Nancy’s Cream Cheese Pound Cake             Nancy Mack

1 ½ cup real butter            Preheat oven to 350°.

1 – 8 oz pkg cream cheese            Mix in order. Beat well.

3 cup sugar            Pour into well-greased Bundt cake pan.

6 eggs            Bake for 1 hr 45 min or until well done.

3 cup flour            Cool 10 min.

2 tsp vanilla            Remove from pan.

Chocolate Cake                        Mishelle Lord

2 cup flour            2 tsp baking soda            1 cup vegetable oil

2 cup sugar            1 tsp baking powder            1 cup buttermilk

½ cup baking cocoa            ½ tsp salt            2 eggs

                        1 cup hot water

Preheat oven to 350°. In a large bowl, combine dry ingredients. Stir in oil, buttermilk & eggs. Add water & stir until combined. Pour into a greased 9x13 pan or 2 round pans. Bake 35-38 min or until toothpick inserted in middle comes out clean. Cool.  Frost.

Raspberry Chocolate Cake                         Mishelle Lord

2 round chocolate cake layers            Place 1 layer of cake on serving platter.

sm bag frozen raspberries            In saucepan, cook raspberries while

sugar            stirring until the come to a boil & fall apart.

your favorite frosting            Add sugar until they are slightly sweet.

fresh raspberries for garnish            Boil 1 min, stirring. Pour ½ of hot

            raspberries over 1^st layer, being careful for it to remain on top, letting it soak into cake. Carefully place 2^nd layer on top of raspberries. Frost top & sides of cake. Pour remaining raspberries on top of cake, letting it drip down sides. Arrange fresh berries to make it pretty. J

Whipped Cream Frosting                         Mishelle Lord

1 cup milk            ½ cup shortening            ½ tsp vanilla

4 Tbsp flour            ½ cup margarine            1 cup powdered sugar

Combine milk & flour. Boil until thick. Let stand until cool. Add Crisco & margarine. Beat 2 min. Add vanilla & sugar. Beat 2 min.

Frosting                        Roger & Ruth Fjordbak

2/3 cup Crisco (hard)            4 cup powdered sugar

2 cup powdered sugar            ½ cup milk

            ¾ tsp salt

            flavoring (Brandy or Rum)

Cream Crisco & 2 cup powdered sugar together. Add remaining ingredients until combined.

Jelly Roll (large)                        Roger & Ruth Fjordbak

3 eggs            1 cup flour

1 cup white sugar            1/3 tsp salt

3 Tbsp water            1 tsp baking powder           

            10 or 12 oz jam or jelly

Preheat oven to 400-425°. Beat eggs & sugar until very thick; add water. Sift flour, salt & baking powder twice Turn shallow pan which has been lined with greased paper.  Spread thinly. Bake about 12 min. Invert onto a cloth sprinkled with sugar.  Spread with warmed jelly or jam.  Roll up quickly.