YELLOW BUNT CAKE

Shauna Norton

1 yellow cake mix
1 c. sour cream
4 eggs
3 T. flour
½ c. oil
¾ c. water
1 Vanilla instant pudding

Grease bunt pan, sprinkle with cinnamon and sugar. Pour above mixture into pan.

Bake @ 350* for 45 mins. Cool 10 mins.

MICROWAVE CHOCOLATE PUDDING CAKE

Misty Curtis

2 Tbsp butter or margarine                         
1 cup all purpose flour
¾ cup sugar
6 Tbsp unsweetened cocoa divided
2 tsp baking powder
½ tsp salt
Whipping cream
½ cup milk
1 tsp vanilla
¾ cup firmly packed brown sugar
1 ¼ cup water
Place butter in 1 cup glass measure. Cook on high for 45 seconds, or until butter melts. Set aside. Combine flour,
sugar, 2 tbsp of the cocoa, baking powder, and salt. Stir
in milk, melted butter, and vanilla. Pour into 8 inch
round microproof baking dish. Set aside. In 4cup glass measure, combine brown sugar, remaining cocoa, and
water. Mix well. Pour over batter. Do not stir. Cover with
paper towel. Cook on high for 9-11 min., or until cake
tests done. Remove from even and let stand 10 min. Top
with whipped cream and serve.

CHOCOLATE ZUCHINNI CAKE

Misty Curtis

3 eggs
Beat alone first

Add next
2 cups sugar
2 cups grated zucchini
½ cup cocoa
1 cup oil

1 tsp vanilla
1 tsp cinnamon
¼ tsp baking powder
3 cups flour
1 tsp salt
1 tsp soda

Add cocoa, vanilla, zucchini
Add dry ingredients mix well
Bake at 350 degrees for 1 hr.

CHOCOLATE MOUSSE CAKE

Misty Curtis

1 (18.5 oz.) pkg. Chocolate cake mix
1 (14 oz.) can sweetened condensed milk
2 (1oz.) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 oz.) pkg. Instant chocolate pudding mix
1 cup heavy cream, whipped

Preheat oven to 350 degrees. Prepare and back cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 min. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to fridge for at least another hour. Place one layer of cake onto a serving plate. Top it with 1 ½ cups of mousse, then cover with the remaining cake layer. Frost with remaining mousse and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

CHEESECAKE

MISTY CURTIS

Crust:
1 pkg graham crackers
1/3 cup sugar
1/3 melted butter

Filling:
1 can sweet milk
Large pack cream cheese
1/3 cup lemon juice
1 cup sour cream
½ t vanilla

PUMPKIIN BARS

 MISTY CURTIS

Mix:
1 xup oil
4 eggs
2 cups sugar

Add:
2 cups flour
1 t soda
½ cup chopped nuts
2 t baking powder
1 ½ t cinnamon
2 cup pumpkin

Pour into cookie sheet and bake at 350* for 15-20 min.

Frosting:
3 oz cream cheese
1 T milk or cream
¾ stick butter
1 t vanilla
Powdered sugar (about 1 ¾ cup)

BUTTERMILK WHITE CAKE

KATHY NORTON

2 1/2 c sifted cake flour
1 1/2 c sugar
1 tsp salt
1 tsp soda
1 tsp baking powder
1/4 c butter or margarine
1/4 c shortening
1 1/2 tsp vanilla
1 c buttermilk
4 egg whites

Sift together dry ingredients into large mixing bowl. Add butter, shortening, vanilla, and 3/4 c buttermilk; beat 2 minutes at medium speed on electric mixer. Add remaining buttermilk and egg whites; beat 2 minutes longer. Bake in 2 greased and lightly floured 8 x 1 1/2 inch round pans in moderate over 350* 30-35 minutes. Cool!

RED VELVET CAKE

JAMIE NORTON

CAKE
2- 9” cake pans: flour spray (pam)
½ c shortening
1 ½ c white sugar
2 eggs
1 oz red food coloring
1 T cocoa (up to 3 T)
1 c buttermilk (½ pint)
1 tsp vinegar
1 tsp salt
1 tsp baking soda
2 ½ c flour
1 tsp vanilla

Cream shortening and sugar. Beat eggs in separate bowl and add to mixture. Little bowl: red food coloring and cocoa, add to mixture. Add salt, buttermilk and mix to mixture. Little bowl: vinegar and soda (add to mixture) add vanilla. And add flour by hand.

Divide in cake pans
350* for 30 minutes. Cool completely
Long knife cut in half (4 of them total)

FROSTING
5 T flour
1 c milk
1 c white sugar
1 tsp vanilla
1 c real butter (room temp)

Small saucepan milk and flour into a thick paste (med-med high) cool then in fridge to completely cool. Cream sugar, vanilla, butter in separate bowl. Then add paste. Beat 15-20 minutes with beater on high until fluffy and light.

I usually double the recipe because it never seems like enough.

Frost cake!

2nd day is always better!!

OATMEAL CAKE

EMILY JOHNSON

1 cube butter
1 cup oatmeal
1 1/2 cups Boiling Water
1 cup brown sugar
1 cup sugar
2 eggs
1/4 tsp salt
1 1/2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg

Mix first three ingredients and set aside for 20 minutes.  In a separate bowl mix the rest of the ingredients and then add oatmeal mixture.  Bake at 350 for 30-35 minutes.

Topping

1 cup sugar
1 cube butter
 1/2 can evaporated milk

Bring to a boil and then let simmer until you serve the cake.  Pour over cake and ice cream.