Eggless Chocolate Cake


3 cups flour
2 cups sugar
6 Tablespoons unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla
2 Tablespoon vinegar
2 cups VERY COLD water

Preheat oven to 350°.
Sift dry ingredients together. Mix oil, vanilla, vinegar & cold water. Add to the dry ingredients and beat well. Pour into two prepared 8" cake pans. Bake for 35-40 minutes. Partially cool before removing from pans, to finish cooling on cooling racks

30 - 30 Cake


30 marshmallows( cut up )
30 cherries red & green
30 chopped walnuts
30 graham wafers crushed
1 can eagle brand milk

Mix all together well. Line 8x8 pan with waxed paper, sprinkle with coconut. Pour mixture on top and press so it sticks together. Sprinkle coconut on top and press down. Refrigerate & cut in squares.

Cinnamon Mocha Cupcakes


1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons buttermilk
1 cup chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water


In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.

Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes. Yield: 8 cupcakes.

Favorite Carrot Cake


1 1/2 cups vegetable oil
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrots (can do them in a food processor)
1 (8 ounce) can crushed pineapple - drained or half of large can
1/2 cup chopped pecans or walnuts
Cream Cheese Frosting ( Recipe follows )

Grease bottom and sides of 9 x 13-inch cake pan, sprinkle with sugar.

Beat first 3 ingredients with mixer at medium speed until well blended

Combine flour, and next 5 ingredients and add to oil mixture, beating at low speed until well blended. Stir in carrots, pineapple and nuts.

Pour into prepared pans.

Bake at 350 degrees F for 40 minutes or until wooden pick inserted in center comes out clean. Cool completely before icing.

Cream Cheese Frosting

1 cup butter or margarine
1 8 ounces cream cheese
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Beat butter and cheese until well blended, gradually add sugar and extracts, beating well.

Yields 4 cups.

Florida Keys Cake


1 (18.25-ounce) package white cake mix
1 cup buttermilk
1/4 cup vegetable oil
3 large eggs
1/3 cup cream of coconut
2 cups sweetened flaked coconut, divided
1 cup sugar
1/4 cup cornstarch
4 ((8 ounce)) packages cream cheese, softened
3 large eggs
1 ((8 ounce)) container sour cream
1/2 cup Key lime juice
1 (16-ounce) container ready-to-spread vanilla frosting


Combine first 5 ingredients in a mixing bowl; beat at medium speed with an
electric mixer 4 minutes. Stir in 1 cup coconut. Divide batter evenly
between 2 lightly greased 10-inch round cakepans. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans, and cool completely on wire racks.

Split cake layers in half horizontally to make 4 layers. Crumble 1 cake
layer into fine crumbs. Toss cake crumbs with remaining 1 cup coconut;
spread on a baking sheet. Bake at 350 for 10 minutes or until coconut is
toasted. Set aside.

Combine sugar and cornstarch. Beat cream cheese at high speed with an
electric mixer until creamy; gradually add sugar mixture, mixing well. Add
eggs, 1 at a time, beating after each addition. Stir in sour cream and lime
juice, blending well.

Place 1 cake layer, cut side up, in the bottom of a lightly greased 10-inch
springform pan. Spoon 1/3 cheesecake batter over cake layer; repeat
procedure with remaining cake layers and cheesecake batter. (See tip.)

Bake at 325 for 1 hour or until set. Cool completely in pan on a wire rack.
Cover and chill at least 4 hours.

Run a knife around the edge of pan, releasing sides. Spread frosting over
top and sides of cake. Pat reserved crumb mixture generously around sides
and top of cake. Chill at least 1 hour before serving. Store in
refrigerator.

Tip: It may be necessary to use a foil collar around the springform pan to
hold the cake and cheesecake mixture once it's layered in the springform
pan. Cut a piece of aluminum foil long enough to fit around the 10-inch
springform pan, allowing 1-inch overlap; starting from 1 long side, fold
foil into thirds. Lightly grease 1 side of foil. Wrap foil around outside of
pan, greased side against pan, allowing it to extend to 1 1/2 inches above
rim to form a collar; secure with string or masking tape. Bake as directed.

Yield Makes 16 servings