Cakes

*Carrot Cake

2 cups all purpose flour 2 teaspoons baking soda ½ teaspoon salt 2 teaspoons cinnamon ¾ cup olive oil 2 teaspoons vanilla extract 3 large eggs ¾ cup buttermilk 2 cups of grated carrot 1 (8 ounce) can crushed pineapple, drained 1 3 ½ can flaked coconut 1 cup chopped pecans

Line 3 (9 inch) round pans with wax paper lightly grease and flour wax paper. Stir together the first four ingredients at medium speed with electric mixer until well blended. Add flour mixture beating at low speed fold in carrot and next three ingredients. Bake at 350 degrees for 40 minutes. It is done when inserted knife comes out clean. Spread cream cheese frosting between layers.

Cake Recipe 2

*Cream Cheese Pound Cake

6 large eggs 3 cups of sugar 3 sticks of butter 1 8 ounce package of cream cheese Sprinkle of salt 1 ½ teaspoons vanilla 3 cups of sifted flour

Mix butter, cream cheese and sugar until soft. Add salt and vanilla, mix well. Add eggs one at a time beating well at each egg. Add flour and mix well. Bake at 325 degrees for an hour and a half.

Cake Recipe 3

*Red Velvet Delight

2 eggs 1 ½ cups of sugar 2 ½ cups flour 1 cup of buttermilk 1 bottle of red food coloring 1 ½ cups of olive oil (or more depending on desired color) 1 teaspoon vinegar 2 teaspoons cocoa 1 teaspoon baking soda

Preheat oven to 350 degrees. Grease 3 layer pans and line with two layers of wax paper. Mix all dry ingredients. Add remaining wet ingredients. Mix until smooth and creamy. Bake for 30 minutes

Cake Recipe 4

*Cream Cheese Frosting, excellent on most every cake, cupcake or cookie.

(1) 8 ounce package of cream cheese 1 stick of butter 1 box confectioners’ sugar 1 teaspoon vanilla 1 cup chopped nuts

Cream the soften butter and cream cheese. Add sugar gradually. Add the rest of the ingredients. Mix until smooth.

Lick the spoon.

Cake Recipe 5

*Brownies with Fudge Icing

2 (1 ounce) squares unsweetened chocolate 1 cup butter 4 large eggs 2 cups sugar 2 tablespoons vanilla extract 1/8 teaspoon salt 1 cup flour 1 cup chopped nuts

Cook chocolate and butter in a heavy saucepan over low heat until melted, stirring occasionally. Remove from heat and cool mix slightly. Beat eggs and add next 3 ingredients at medium speed with an electric mixer until thick and pale. Fold 1/3 of chocolate mix into egg mix. Fold in remaining chocolate mix, flour and pecans. Pour onto a greased and floured 13x9 in pan. Bake at 350 degrees for 45 minutes. Pour warm fudge icing over hot brownies. Cool on a wire rack.