Apple Cake

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 tablespoons cinnamon
1 teaspoon baking soda
3 apples, peeled, cored and diced
1 cup chopped pecans
1 teaspoon vanilla extract
3/4 cup oil
3 eggs, beaten
Garnish: powdered sugar

Directions

Mix flour, sugar, salt, cinnamon and baking soda in a large bowl. In a separate bowl, mix apples with pecans and combine with flour mixture. In a small bowl, mix vanilla, oil and eggs together; add to flour mixture. Place in a lightly greased and sugared Bundt pan. Bake at 350 degrees for one hour or until tested done. Let cool for 10 minutes and invert onto a serving plate. After cool, sprinkle with powdered sugar.

Makes 10 to 20 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Warm Turtle Cake

Ingredients

14-ounce package caramels
5-ounce can evaporated milk
18-1/4 oz. package German chocolate cake mix with pudding
3/4 cup butter
12-ounce package semi-sweet chocolate chips
2 cups pecans, divided

Directions

In a saucepan, over low heat, heat caramels and milk until caramels are melted. Prepare cake batter according to package directions, except only use 1/2 the oil listed. Add butter and beat on high until batter is thick and smooth. Spread about 3 cups of batter into an aluminum foil-lined and greased 13"x9" pan. Bake at 350 degrees for 12 to 15 minutes or until cake puffs around the edges and the center is still slightly wet. Pour the caramel mixture over the cake and spread. Sprinkle with one cup of the chocolate chips and one cup of the pecans. Spoon remaining batter over the top. Bake an additional 35 to 45 minutes, or until cake springs back when gently pressed. Meanwhile, melt the remaining chocolate chips; spread over cake and sprinkle with remaining pecans. Let cool.

Makes 12 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Carrot Cake

Ingredients

1 cup oil
1 teaspoon vanilla extract
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 cup chopped walnuts
3 cups carrots, grated

Directions

Mix together oil, vanilla, and eggs in a small bowl; set aside. In a large bowl, combine salt, cinnamon, sugar, flour, baking soda and baking powder; stir in egg mixture. Add nuts and carrots, mixing well. Pour batter into 3, greased and floured 8" round cake pans. Bake layers at 350 degrees for 35 minutes or until inserted toothpick comes out clean. Cool in pans for several minutes, then invert onto wire racks to cool completely. Spread icing between layers and over top and sides of cake.

Serves 8 to 10

Icing:

Beat together 1/2 cup butter, 8 ounces cream cheese, and 2 cups powdered sugar until smooth.

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

Butterscotch Cake

Ingredients

1 yellow cake mix
1 box of butterscotch pudding (not instant)
1/2 cup oil
butterscotch chips
chopped pecans

Directions

Cooking pudding according to package directions, and let it cool. Once cool, mix together the cake mix, pudding and oil. Pour into a 9 x 13 inch pan. Sprinkle with butterscotch chips and pecans. Bake for 30-40 minutes at 350 degrees.

**Delicious!! I love that you can change this one up too. You could do a chocolate cake mix with chocolate pudding and chocolate chips, or you could try a white cake mix with banana cream pudding and chocolate chips. You are only limited by your imagination! **

Chocolate Zucchini Cake

Ingredients

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup canola oil
3 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons unsweetened cocoa
3 zucchini, about 6 inches long
1 cup chocolate chips

Directions

Preheat the oven to 350 degrees. In a large bowl beat the sugars, butter, and oil. Add the eggs, vanilla, buttermilk, flour, allspice, cinnamon, salt, baking soda, and cocoa. Add to the batter. Grate the zucchini into the batter and stir. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with the chocolate chips. Bake for 45 minutes or until a tester inserted in the center comes out clean.

Makes 15 servings

**This recipe comes from The Red Hat Society Cookbook.**

Cake Icing

This recipe is from my friend Karen.

Mix together:

1 (2 lb.) bag of powdered sugar
3/4 cup Crisco
1/2 to 2/3 cup milk
1 tsp. salt
1 tsp. vanilla flavoring
1 tsp. almond flavoring
1/4 tsp. butter flavoring

**Thoughts~I love this recipe! I usually use right betwee 1/2 and 2/3 cup milk. I also use slightly less almond flavoring. It's really all up to your personal preference.**

Buckeye Cake

Ingredients~

Cake:
2 large eggs
1 1/4 cups granulated sugar
3/4 cups all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 ounce each) Nestle Toll House Choco-Bake Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Peanut Butter Later:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar

Ganache:
2 cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup heavy whipping cream

Topping:
1/3 cup Nestle Toll House Peanut Butter & Milk Chocolate Morsels


Directions~
Preheat oven to 350 degrees. Grease 9-inch round cake pan. Line bottom of pan with parchment paper; grease.

For Cake:
Combine eggs and sugar in a large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

Bake for 25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment paper; cool completely.

For Peanut Butter Layer:
Beat peanut butter, butter and vanilla extract in medium mixing bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

For Ganache:
Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

Melt peanut butter and milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10 to 15 seconds intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

**Thoughts~This recipe is a bit time consuming, but it really is worth the effort. Very rich and yummy!**

This recipe is from the Nestle website.

Banana Split Cake

Ingredients

1 (10 ounce) frozen pound cake

1 (14 ounce) can sweetened condensed milk

2 cups powdered sugar

1 (8 ounce) tub cream cheese

3 bananas, sliced

1 (10 ounce) carton frozen strawberries, thawed

1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) carton frozen whipped topping, thawed

1/4 cup chopped pecans or walnuts

maraschino cherries (optional)

chocolate syrup (optional)

Directions

1. Slice cake into 1/2" slices. Line the bottom of a 9" x 13" pan with cake slices.

2. Place sweetened condensed milk, powdered sugar and cream cheese in a large bowl and mix with electric mixer until smooth.

3. Spread cream cheese mixture evenly over cake slices.

4. Cover the cream cheese mixture evenly with banana slices, then with strawberries, then with pineapple.

5. Cover everything evenly with whipped topping.

6. Sprinkle with nuts.

7. Top with maraschino cherries and chocolate syrup if desired. (Can write a name or message with chocolate syrup if desired.)

8. Cover with plastic wrap and chill 4 hours minimum or overnight.

9. Cut into squares to serve.

12-14 Servings

Pineapple Upside-Down Cake

Ingredients

1/2 cup butter
1 1/2 cups brown sugar
a (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix

Directions

Melt the butter over medium-high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed on the box, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.

Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.