Lola's Chocolate Zucchini Cake
3 cups all-purpose flour
2-1/2 cups sugar (Splenda works fine)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
4 eggs, beat till light yellow
1-1/3 cups vegetable oil
3 cups fine grated zucchini (or carrots)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Preheat oven to 350 degrees F. Grease and flour a tube pan. Do not fill over 3/4 full.
Bake at 350 degrees 1-1/2 hours - done when toothpick in center comes out clean. (10x13 pan = 45 min.)

In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil, Mix well. Fold in the zucchini, (nuts and raisins) until evenly distributed. Pour into the prepared pan.

Cool cake completely before frosting with Cream Cheese frosting or Chocolate Buttercream Frosting.

Cream Cheese Frosting:
1-8oz brick cream cheese softened. Pinch of salt. 5 cups powdered sugar, 2 tsp. Vanilla. Cream all together. Only need half for a 10x13" pan.

Chocolate Buttercream Frosting:
6 T butter, softened
1/2 Cup Cocoa
2-2/3 Cup powdered sugar
1/3 cup canned evaporated milk
1 tsp. vanilla
Cream butter in small bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in Vanilla. (additional milk may be necessary).

Carrot Cake with Cream Cheese Frosting

Makes one 9" x 13" cake or one three layered 8 inch cake.



4 eggs

1-1/2 cups canola oil

2 tsp. vanilla extract

1-3/4 cups sugar

2 cup all purpose flour

1-1/2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 TB ground cinnamon

1/2 tsp. ground nutmeg

2 cups grated carrots

1/2 cup finely chopped walnuts

1/2 cup raisins

1 cup shredded coconut

1 can (8 oz.) crushed pineapple, drained



Preheat oven to 350º F. Grease baking pans with butter or line with

parchment paper.



Beat the eggs with an electric mixer, then slowly add the oil while the mixer

is running. Add

the vanilla, then add the sugar about 1/3 cup at a time, beating on high

speed after each addition.



In a separate bowl, combine the flour, baking powder, baking soda, salt,

cinnamon and nutmeg.

Add the dry mixture to the wet mixture, a bit at a time, stirring with a

wooden spoon to combine.

Add the carrots, walnuts, raisins, coconut and pineapple.



Pour the batter into your prepared baking pans. Bake for 45 to 50 minutes for

9" x 13" or

35 minutes for 8 inch rounds, rotating the position of the round pans in the

oven during cooking

so they bake evenly.



You should use a toothpick to test for doneness, but it may never come out of

the cake clean.

As long as the center of the cake is no longer liquid, it is done. The cake

will start to brown

before the center is completely set, but that is okay.



This cake is so moist, that you will not be over-baking it. Cool in the pan

for about 10 minutes,

then invert onto a wire rack and cool completely. You can sprinkle the cooled

cake with powdered

sugar and serve, or cover with Cream Cheese Frosting (recipe follows).



Cream Cheese Frosting



1 pkg. (8 oz.)  cream cheese, softened

1/4 cup (1/2 stick)  butter, softened

2 TB sour cream

2 tsp. vanilla extract

1 box (16 oz. = 3-3/4 cups) confectioners' sugar



Beat cream cheese, butter, sour cream and vanilla in large bowl until light

and fluffy. 



Gradually beat in confectioners' sugar until smooth.  Fill and frost cooled

cake with

frosting.

Country Rhubarb Cake

This variation on the classic Irish apple cake has a top and bottom crust

made

from a biscuit like dough. You can cut this cake into wedges or dish it out

with a

spoon like a cobbler. Active time: 35 min. Start to finish: 1-1/4 hr.



Cake:

3 cups fresh rhubarb stalks, cut into 1/2" pieces, or 3 cups frozen rhubarb,

thawed after measuring

1 cup packed light brown sugar

2 cups cake flour (not self-rising)<WBR>, sifted

3/4 tsp. baking powder

1/2 cup + 2 TB granulated sugar

1 stick (1/2 cup) cold unsalted butter, cut into 1/2" cubes

1/3 cup whole milk

2 large eggs (1 separated)



To make the cake:

Put oven rack in middle position and preheat oven to 400°F. Butter a 10"

glass or ceramic

pie plate or a 2 1/2-quart oval gratin dish and chill.



Toss rhubarb with brown sugar in a bowl until coated.



Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large

bowl until

combined well. Blend in butter with a pastry blender or your fingertips until

mixture

resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well

in center of

flour mixture and add milk mixture, stirring with a wooden spoon to

gradually incorporate flour

and form a soft, sticky dough.



Transfer half of dough to chilled pie plate and pat out over bottom and

halfway up side

with well-floured hands, then spoon rhubarb and any juices onto dough. Using

a

tablespoon, spoon remaining dough in small mounds evenly over top. Lightly

beat egg white

with a few drops of water, then lightly brush cake with egg wash.



Sprinkle remaining 2 tablespoons granulated sugar over top.



Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes.

Transfer

to a rack to cool, about 30 minutes.



Serve cake warm or at room temperature with whiskey cream.



Whiskey Cream:

1 cup chilled heavy cream

2 TB confectioners sugar

1 TB whiskey (preferably Irish)

1/2 tsp. vanilla extract



To make the Whiskey Cream:

Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an

electric

mixer until it forms stiff peaks.



Note:

Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well

in

plastic wrap, at room temperature. Reheat if desired.



Makes 6 to 8 servings.

Pumpkin Dump Cake



1 can (15 oz.) pumpkin puree

1 can (12 oz.) evaporated milk

3 eggs

1 tsp. nutmeg*

1/2 tsp. ginger*

1/2 tsp. cloves*

1/2 tsp. salt

3/4 cup sugar



~~~Toppings~<WBR>~~

1 box (18.25 oz.) yellow cake mix

1 cup walnuts

3/4 cup or 1-1/2 sticks butter, melted



Preheat oven to 350º F.



Lightly grease 9" x 13" baking pan.



Completely combine 1st set of ingredients. Pour into prepared pan.



Sprinkle with dry cake mix. Gently pat down with spoon. Sprinkle with nuts.



Drizzle with butter.



Bake for 50 minutes. Cool and cut in squares.



* Or use 4 tsp. Pumpkin Pie Spice or Mixed Spice.

Sweet Potato Cake

1 1/2 cups vegetable oil
2 cups granulated sugar
4 eggs, separated
4 tablespoons hot water
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups raw sweet potatoes, grated
1 cup nuts, chopped
1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Grease three 8?inch layer pans
and set aside.
Combine oil and sugar and beat until smooth. Add egg yolks and
beat well.
Add hot water, then dry ingredients which have been sifted together.
Stir in potatoes, nuts and vanilla extract and beat well.
Beat egg whites until stiff and fold into mixture. Pour into
prepared cake pans and bake 25 to 30 minutes. Cool and frost.

Frosting
1 (13 ounce) can evaporated milk
1 cup granulated sugar
1/2 cup margarine
3 egg yolks
1 teaspoon vanilla extract
1 1/3 cups flaked coconut

Combine milk, sugar, margarine, egg yolks and vanilla extract in
a saucepan.
Cook over medium heat about 12 minutes, stirring constantly,
until mixture thickens.
Remove from heat and add coconut. Beat until cool and of
spreading consistency.