Apple Walnut Spice Cake

1/2 cup butter, softened
1 cup firmly packed brown sugar
2 eggs
2 tsp pure vanilla extract
1 cup flour
1 tsp pumpkin pie spice
1 tsp ground allspice
1/2 tsp salt
2 cups peeled and chopped Granny Smith apples (about 2 apples)
1/2 cup chopped walnuts

For the caramel sauce:

1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup whipping cream
1 Tbsp pure vanilla extract

1. Set oven to 350°F.

2. Beat butter and brown sugar for 5 minutes in a mixing bowl. Beat in eggs and vanilla just until blended. Set aside.

3. Mix flour, pumpkin pie spice, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired.

4. Pour into one greased 9-inch cake pan; bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with caramel sauce.

For the caramel sauce:

1. Combine butter and whipping cream with brown sugar. Bring to boil over medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm.

Notes: No pumpkin pie spice?
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves

This recipe calls for a tablespoon of pumpkin pie spice. So in a small bowl, triple this little recipe. THEN measure out a tablespoon. You will be sure that the portions are even and then the spice will better incorporate into the batter.

Recipe courtesy of http://www.rookie-cookie.com/

Chocolate Buttermilk Cake

• 4 eggs at room temperature
• 2 cups sugar
• 2 cups buttermilk
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups flour
• 1 cup shortening
• 1/2 cup cocoa
• 1/2 cup water

Follow directions exactly...

1. Make a paste with the cocoa and water. Set aside. Cream the shortening and sugar. Add eggs and beat well. Add the baking soda to the buttermilk (do this in a large bowl because it expands the longer it sits). Add the chocolate paste to the buttermilk and soda. Mix flour and salt in a bowl. Add the flour mixture and the buttermilk mixture to the sugar and egg mixture, alternatively. For the cake- pour into 2 greased round cake pans and bake at 350 degrees for 40-45 minutes. For cupcakes, bake at 350 degrees for 15 minutes.

Fluffy Cocoa Frosting:

• 1/2 to 3/4 cup cocoa
• 4 cups powdered sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 1.2 cups evaporated milk (a small can in 1/2 cup)

1. Mix all ingredients and beat well (Add milk slowly when mixing). If you use 1/2 cup cocoa you will probably want to use 4 1/2 cups powdered sugar.

Caramel Layer Cake

Cake:

• 1 1/2 cup sugar
• 1/2 sup butter softened
• 2 large eggs
• 1 large egg white
• 2 1/4 cup flour
  
• 2 1/2 teaspoons of baking powder
• 1/2 teaspoons salt
• 1 1/4 cup fat free milk
• 2 teaspoons vanilla
  

1. Beat the sugar and butter at medium speed for about 5 minutes or until well blended. Add eggs and egg white, one at a time beating well after each. Lightly spoon the flour into the measuring cups and combine with baking powder and salt. Mix well. Add the flour mixture into the sugar mixture alternately with the milk and the beginning and ending with the flour mixture.Stir in vanilla. Pour into cupcakes cups. (This is a cake recipe but I use it for cupcakes) For cake pour into 2 round cake pans and cook at 350 for 25 minutes. for cupcakes cook at 350 for 15 minutes then keep checking to see when they are nice and golden.

Frosting:

• 1 cup packed dark brown sugar
• 1/2 cup evaporated fat free milk
• 2 1/2 tablespoons of butter
• 2 teaspoons light colored corn syrup
• dash of salt
• 2 cups powdered sugar
• 2 1/2 teaspoons vanilla

1.Combine brown sugar and next 4 ingredients in a sauce pan. Bring to a boil over medium high heat stirring constantly. Reduce heat and simmer for 5 minutes, occasionally stirring. Remove from heat. Add powdered sugar and the vanilla and beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes. It will be slightly thin but it thickens as it cools. Now frost the cake!

German Chocolate Frosting

• 1 can milk
• 1 cup sugar
• 1 teaspoon vanilla
• 3 egg yokes, beaten
• 1/4 lb. butter or margarine

1. Mix together, cook and stir over medium heat until thickened (about 15 minutes). Remove from heat and add...

• 1 1/3 cup coconut
  
• 1 cup pecans, chopped
  

Cheesecake Factory Carrot Cake Cheesecake

Cheesecake:

• 16 oz cream cheese (softened)
• ¾ cup granulated sugar
• 1 Tbsp flour
• 3 eggs
• 2 ½ tsp vanilla

1. In large bowl, cream sugar and cream cheese well (until smooth). Beat in flour, eggs and vanilla until smooth. Set aside.

Carrot Cake:

• ¾ cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 ½ tsp vanilla
• 1 cup flour
• 1tsp baking soda
• 1 tsp cinnamon
• 1 dash salt
• 1 (8 ½ oz) can crushed pineapple, well drained w/juice reserved
• 1 cup grated carrots
• ½ cup flaked coconut
• ½ cup chopped walnuts

2. In large bowl, combine oil, sugar, eggs and vanilla, blending thoroughly. Stir in flour, baking soda, cinnamon and salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 ½ cups carrot cake batter over bottom of greased 9 or 9 ½ inch spring-form pan. Drop large spoonfuls of cheesecake batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in a preheated 350-degree oven for 58 minutes or until cake is set and cooked thoroughly. Cool completely to room temp (at least 2-3 hours), then refrigerate.

Pineapple Cream Cheese Frosting:

• 2 oz cream cheese, softened
• 1 Tbsp butter, softened
• 1 ¾ cups powdered sugar
• 1 tsp vanilla
• 1 Tbsp reserved pineapple juice

3. When cake is cold, prepare Pineapple Cream Cheese Frosting. In a bowl of electric mixer, combine cream cheese, butter, powdered sugar, vanilla, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top and sides. Cover sides with chopped walnuts. Drizzle top of cake with caramel sauce. Chill 3 to 4 hours.

Cherry Chocolate Fudge Cake

Mom and Julie's favorite...

Cake:

• 1 Chocolate Fudge cake mix
• 2 Eggs
• 1 tsp. Almond extract
• 1 14 oz can cherry pie filling

1.Preheat oven to 350 degrees. Place all ingredients in large mixing bowl and mix well (last time I made it I added 2 tablespoons oil). Grease and flour bunt pan. Bake for 35-45 minutes.

Frosting:

• 5 Tablespoons Butter
• 1/3 Cup Milk
• 1 Cup Sugar
• 1 package Milk Chocolate Chips

2. Place butter, milk, and sugar in pan and bring to a boil. Add chocolate chips and mix until smooth. Pour over warm cake.

Better Than Sex Cake

• 1 German chocolate Cake mix
• 1 can sweetened condensed milk
• 1 jar Mrs. Richardson's caramel butterscotch sauce (or any small can of caramel/butterscotch)
• 1 (8 ounce) container of cool whip
• 2 Score candy bars

1. Prepare care as directed on box. When cake is cool, poke holes all over it with the end of a wooden spoon. Pour the condensed milk and caramel sauce over the cake and into the holes. Frost the cake with cool whip and sprinkle with crushed up Score bars. Chill before serving.

Melissa Hartley's Carrot Cake

Cake:

• 2 cups sugar
• 2 cups flour
• 2 teaspoon baking soda
• 2-3 teaspoons cinnamon
• 1 teaspoon salt
• 4 eggs, beaten
• 4 cups grated carrots
• 1 1/2 cup vegetable oil
• 1/2 cup nuts (can be placed in the cake or sprinkled on top)
  

1. Preheat oven to 350 degrees. Combine and mix wet ingredients. In seperate bowl, combine dry ingredients and then add them to the wet. Bake for 35 minutes.

Cream Cheese Frosting:

• 3 ounces cream cheese
• 1/3 stick butter
• 2 teaspoons vanilla
• 2 cups powdered sugar

1. Mix together and thin with milk if necessary.

Melissa Hartley's Zucchini Cake or Bread

• 3 eggs, well beaten
• 2 cups sugar
• 3 teaspoons vanilla
• 1/4 teaspoon baking powder
• 3 teaspoon cinnamon
• 1 cup oil (you can substitute 1/2 cup oil for 1/2 cup applesauce)
  
• 2 cups grated zucchini
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Preheat oven to 350 degrees. Combine wet ingredients and mix. In separate bowl, mix dry ingredients. Add dry ingredients slowly to the wet.

2. Pour into 2 loaf pans or 1 9 x 13 pan and bake for 1 hour. Check after 45 minutes.

Cream Cheese Frosting for Cake:

• 3 ounces cream cheese
• 1/3 stick butter
• 2 teaspoons vanilla
• 2 cups powdered sugar

1. Mix together and thin with milk if necessary.

Chocolate Peppermint Bundt Cake

Cake:
Add 1 tsp peppermint extract to any favorite chocolate cake recipe.

Frosting:

• 6 ounces milk chocolate chips
• 2 tablespoons mild
• 1 tablespoon butter
• powdered sugar, enough to make desired consistency
• 1/2 cup coarsely crushed hard peppermint candies
  

1. Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency (it should be somewhere between a glaze and a frosting). Pour over cooled cake. Sprinkle cake with candies.

**You may also use a vanilla, powdered sugar frosting.

Judith's Texas Sheet Cake

Cake:

• 2 c. flour
• 2 c. sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. water
• 4 tbsp. cocoa
• 2 sticks butter
• 2 eggs
• 1/2 c. buttermilk (you can sour milk with 1/2 T. vinegar or lemon juice)
• 1 tsp. vanilla

1. Preheat oven to 350 degrees.

2. In a sauce pan bring to a boil, water, cocoa and butter-set aside. In a large mixing bowl combine flour sugar, soda, salt, eggs, buttermilk, and vanilla. Add the sauce pan mixture, Blend all together and put into greased 10 x 15 inch cookie sheet.

3. Bake for 20 minutes. Frost the cake immediately while hot.

Frosting:

• 2 T. butter (softened)
• 1/3 C. cocoa
• 3 tbsp. milk
• 2 c. confectioners sugar
• 1 tsp. vanilla

1. Combine in saucepan. Remove from heat and add confectioners sugar and vanilla. Beat well. Spread on cake as soon as it comes out of the oven. Garnish with chopped walnuts "if desired."

Crockpot-Heirloom Carrot Spoon Cake

• 1 (18 1/4 oz.) box spice cake mix
• 1 (3 1/2 oz.) box instant butterscotch pudding mix
• 1 C. water
• 2 Cups shredded carrots
• 3/4 C. Canola oil
• 4 eggs
• 1 (8 oz.) can crushed pineapple
• 1 C. sour cream

1. Spray a 5 quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towel over top of slow cooker (the paper towel absorbs the moisture and does not allow the water to drop onto the cake).

2. Cover and cook on low for 4 1/2 to 6 hours.

Poppy Seed Cake

Kyler's absolute favorite...

• 1 yellow cake mix (or lemon)
  
• 1 small box instant, French vanilla pudding
• 4 eggs, at room temperature
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup butter, melted
• 1/4 cup poppy seeds
• 1 teaspoon rum flavoring

1. Preheat oven to 350 degrees. Grease and flour bundt pan. Combine all ingredients and mix for 5 minutes. Bake for 45 minutes.

2. Dust with powder sugar, or lightly glaze with frosting.