Molten Chocolate Cake

Ingredients:
4 pieces (squares) semi sweet baking chocolate
1/2 cups butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 tblsp flour
2 cups whipping cream
2 tblsp sugar

Preheat oven to 425 degrees. Spray 4 custard cups with pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted, whisk until chocolate is also melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake for 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whip cream.

Submitted by Susie Graham Dugdale

Root Beer Cake

Cake:
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup margarine, softened
3/4 cup sugar
1/2 tsp vanilla
2 eggs
1 cup rootbeer (not diet)

Heat oven to 375 degrees. Grease and flour 9x13 inch pan. Lightly spoon flour into measureing cup. Level off. In small bowl, combine flour, baking powder and salt. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. At low speed, add dry ingredients alternately with 1 cup rootbeer, blending well after each. Pour into pan.
Bake at 375 for 20-25 minutes or til done.

Frosting:

In small bowl, prepare topping mix as directed on pkg (Dream Whip) using 1/2 cup rootbeer for the liquid.

Frost cooled cake. Store in fridge. 12 servings.

Submitted by Diane Graham

Coconut Pumpkin Loaves
3 Loaves

I got this recipe from a lady I work with. It is wonderful!

5 eggs
2 cups pumpkin
2 cups sugar
1 1/2 cups veg oil
3 cups flour
2 pkg (3-4 oz) instant coconut pudding mix
3 tsp cinnamon
t tsp baking soda
1 tsp nutmeg
3/4 cup chopped pecans

In a large bowl, beat eggs and pumpkin til smooth. Add sugar and oil. Mix well. Combine flour, pudding mixes, cinnamon, baking soda and nutmeg. Add to the pumpkin mixture. Stir in nuts. Transfer into 3 greased and floured 8x4x2 loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.
Submitted by Diane Graham

CARROT PINEAPPLE CAKE

Sift together into large bowl -
3 Cups sifted all purpose flour
2 Cups sugar
2 Teaspoons baking powder
2 Teaspoons soda
2 Teaspoons ground cinnamon
1 Teaspoon salt
Add -
1 1/3 Cups salad oil
4 eggs
2 Cups finely shredded carrots
1 Cup crushed pineapple (with syrup)
2 Teaspoons vanilla
Mix til moistened, beat 2 minutes at medium speed with
electric mixer. Bake in greased and lightly floured pan in moderate
oven 350 degrees about 35 minutes or until done.
FROSTING
6 ounces cream cheese (softened)
2 Tablespoons butter (softened)
2 Teaspoons vanilla
4 Cups sifted confectioners sugar
1/2 or 1 Cup pecans (optional)

( I have made this for years and realize you all have a carrot cake recipe, but thought it would be good to have it posted on here!)

Banana Nut Cake

2 1/2 Cups Flour
1 2/3 Cup sugar
1 1/4 teaspoon baking powder
1 1/4 teaspoons soda
1 teaspoon salt
2/3 Cup soft shortening
2/3 Cup buttermilk
1 1/4 Cups mashed ripe bananas (about 3)
3 eggs
1/2 to 2/3 Cup nuts

Blend flour, sugar, baking powder, soda, and salt. Add shortening, half of buttermilk and mashed
bananas. Beat 2 minutes on medium speed or 300 strokes by hand. Add eggs and rest of
buttermilk. Beat 2 more minutes. Fold in nuts. Bake layers about 35 minutes, oblong 45 to
50 minutes. Cool. Finish with butter icing, ot frost with whipped cream and decorate with
bananas, if desired.
(I have used this recipe for banana cake or bread forever.
I like it because it is moist and not dry)

Strawberry Cake

*1 White cake mix

Make according to the directions on the box.

Bake in a sheet cake pan.

*8 oz. cream cheese

*12 oz. cool whip

Mix together

Spread over cake

*2 pkg. danish dessert

*2 pkg. frozen strawberries

Spread over cream cheese

Also could use choc. cake mix

Choc. pudding and cream cheese

Top with cool whip and grated choc.

This is another recipe I got from the lady at Red Mt. Spa
These two are pretty rich, but I have others I will post also!
MISSISSIPPI MUD CAKE
4 eggs
2 Cups sugar
2 sticks oleo, melted
1 1/2 Cups four
1/3 Cup cocoa
1/2 teaspoon salt
1 teaspoon vanilla
1 Cup coconut
1/2 Cup chopped pecans
1 Jar Marshmallow cream
Beat eggs and sugar together until thick and lemon colored
Combine melted oleo, flour, cocoa, vanilla, salt, coconut and
nuts: mix well. Add to egg-sugar mixture.
Bake in greased and floured 9x13 pan for 30 minutes at 350
degrees. When you remove from oven, immediately spread a
jar of marshmallow cream over top and let it set a little.
While still warm put frosting on.
FROSTING
1 stick melted oleo
1/3 Cup cocoa
1 teaspoon vanilla
6 Tablespoons milk
1 box powdered sugar
1-2 Cups chopped nuts
Melt oleo: remove from heat and add all other ingredients
except nuts. Beat well, add nuts. Spread gently over marshmallow
cream, letting it swirl through the marshmallow cream.

Posted by Susan April 30, 2010