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

Chocolate Revel Bar Cake

Chocolate Revel Bar Cake
(I got this recipe from a lady I worked with at Red Mt. Spa)

1 Cup Margarine
2 Cups Brown sugar
2 Eggs
(Cream margarine and sugar, add eggs, & vanilla, Beat well)

2 1/2 Cups flour
1 teaspoon soda
1 teaspoon salt
3 Cups quick oats
2 teaspoons vanilla
(Sift dry ingredients together. Stir in oats, mix dry ingredients into creamed mixture)
Take out enough of the mixture, useing fingers and gently pat into bottom of 9X13 pan
(About half of creamed mixture)

(Melt in microwave)
1 can Eagle Brand milk
1 - 12oz. package chocolate chips
2 Tablespoons margarine
1/2 teaspoon salt
Stir. Then add 1 Cup chopped nuts and 2 Tablespoons vanilla.
Spread over mixture in bottom of pan and dot with remaining
creamed mixture on top of chocolate.
Bake 20 minutes at 350 degrees. Let cool - cut into desired size pieces.

Posted by Susan April 28, 2010

Chocolate Lover's Dream Cake

Chocolate Lover's Dream Cake
This is my favorite cake!!!!

1 pkg supermoist butter recipe chocolate cake mix
1/2 cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
1 container (16 oz) sour cream
1 pkg (4 serving size) chocolate fudge instant pudding mix
1 bag 12 oz chocolate chips I prefer milk chocolate, but you can use semi sweet

1. Heat oven to 350 degree. Generously grease 12 cups bundt cake pan with shortening;
lightly flour.
2. Mix cake mix, milk, butter, eggs, sour cream and pudding mix in large bowl with spoon until well blended. Batter will be very thick. Stir in chips. Spoon into pan.
3. Bake 55 to 65 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate. Remove Pan
Cool completely, about 2 hours. Drizzle glaze over cake. Store loosely covered at room temperature. 16 serviings.

Rich Chocolate Glaze

3/4 cup milk chocolate or semi sweet chocolate chips (I prefer milk choc)
3 tblsp butter or margarine
3 tblsp light corn syrup
1 1/2 tsp water

Heat all ingredients in 1 qt saucepan over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Do not over cook, it will make glaze go sugary.

Submitted by Diane Nelson Graham

Boiled Raisin Cake
Etta Johansen Larsen

1 lb raisins
2 cups sugar
6 tsp cocoa
1 cup shortening
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp soda in 3 cups strong coffee

Boil all together slowly for 20 minutes. Cool and add 2 eggs, 3 cups flour, 1 tsp soda, pinch salt and 1 1/2 cup nuts. Bake 40 minutes in moderate 350 degree oven.

Submitted by Diane Nelson Graham
Etta is Aldeva's sister. Mom said this was probably her Grandma Johansen's recipe also.

Aldeva's Raisin Cake
Aldeva Johansen Larsen

3 cups raisins
3 cups water

Boil raisins and water for 10 minutes

2 cups sugar
1 cup lard
2 eggs
3 tsp soda
1 tsp baking powder
1/3 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
nuts, gumdrops, etc as desired

Flour to make a stiff batter, about 5 cups.
Bake in slow over for 2 hours 275 degrees
To substitute lard for shortening, use 1 1/4 cup shortening

Submitted by Diane Nelson Graham. My Mom said this is a recipe that her Grandma Johansen also used.

Ground Raisin Cake
Marilyn Larsen Nelson's favorite cake

1 square margarine or butter (for baking)
1 cup sugar
Cream together
2 eggs
2 cups flour
1 tsp soda
1 tsp vanilla
1/4 tsp salt
1 cup water
1 cup ground raisins (or as desired)
Walnuts as desired
Mix all together. Makes two small loaves or one 9x14 pan.
Bake at 350 degrees until toothpick inserted in middle comes out clean.
Start checking about 30 minutes.

Submitted by Diane Nelson Graham for Marilyn Nelson

The Best Angel Food Cake in The World.

This is hands down our families favorite dessert. Enjoy!!

Ingredient list:
1 3/4 Cup Egg Whites
1 1/2 tsp Cream of Tarter
1/2 tsp Salt
1 Cup Cake flour (We like softasilk)
1 1/2 Cup powdered sugar
1 Cup Granulated sugar

Instructions:
Sift flour and powdered sugar together four times. (We did it only a couple times and it was still perfect.)
Using an electric mixer beat egg whites and salt together until foamy.
Add cream of tarter and continue beating until soft peaks are formed.
Then add granulated sugar and continue beating until very glossy.
The batter should form stiff peaks when the beaters are removed.
Using a wire whip fold in sifted dry ingredients, one third at a time.
Do NOT preheat oven. Do NOT grease the pan.
Bake cake in 10 inch tube pan for 35 minutes at 375 degrees.
The 35 min. includes the warm up time for the oven.
The cake should be browning when it is finished, when you touch the top, no batter should stick to your fingers.
When you take it out of the oven flip over on a towel and let it sit for 3 hours, or even over night, before you remove from the pan.
When removing, press on the top of the cake to unstick the top from the sides of the pan. Turn it on its side bang it gently while turning on a wooding cutting board. Then turn it over and slam it on the wood, top down to release your piece of heaven from the pan.
Serve with strawberries and whipped cream.

Contributed by Meri Schuhmacher, Lewis Larsen's daughter in California.

This is a new recipe I have been making that the family goes ga ga over!
BANANA BOO BAR CAKE

1 c butter softened
1-1/2 c sugar
1 tsp. baking soda
1/2 tsp. salt
1-1/2 c mashed ripe banana (about 4)
2 eggs
1 8-ounce carton dairy sour cream
1 tsp. vanilla
2 c all-purpose flour

1. Preheat oven to 350 F. Grease a 15x10x1-inch baking pan; set aside
2. In a large mixing bowl, beat butter with an electric mixer on med. speed for 30 second. Add sugar, baking soda, and salt; beat until combined. Beat in banana, eggs, sour cream, and vanilla until combined. Beat or stir in flour until combined. Spread in prepared pan.
3. Bake for 25 to 30 minutes or until top springs back when lightly touched and a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
4. Prepare Cream Cheese Frosting. Spread over top. Cut into bars. Cover and store in refrigerator. Decorate as desired with Halloween candies at Halloween time or with nuts, etc. at other times of the year.

CREAM CHEESE FROSTING

In a large mixing bowl, beat one 8-ounce package cream cheese, softened, and 1/2 c butter, softened, with an electric mixer on medium speed until mixture is smooth. Beat in 2 cups sifted powdered sugar and 1/4 tsp. vanilla until combined. Makes about 2 cups.
Posted by Susan Sunday April 25, 2010

Susan post - Cake (week 1)

This seems to be one of my family's favorite cakes
OATMEAL CAKE
1 1/2 boiling water
1 c. uncooked oats
1/2 c. butter or margarine
1 c. granulated sugar
1 c. brown sugar, firmly packed
1 tsp vanilla
2 eggs
1 1/2 sifted flour
1 tsp. soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp nutmeg

TOPPING
1 c. brown sugar
4 Tbsp. butter
1/2 c. cream or canned milk
1 Tbsp. vanilla
1 c. coconut
1 c. nuts, chopped

Pour boiling water over oats. Let stand until cool. Cream shortening and sugar. Add eggs, oats, and dry ingredients. Bake about 1 hour at 350 degrees. Mix topping ingredients together. Pour on top on partially cooled cake and place in broiler for 2 or 3 minutes or until brown.
Posted by Susan April 24, 2010