Banana Chocolate Chip Bundt Cake

Cake Ingredients 2 C all-purpose flour ¾ C granulated sugar 1 Tbsp. baking powder ½ tsp. salt 1 C milk ½ C butter or margarine, melted 2 medium (1 C) ripe bananas, mashed 2 large eggs 1 C chocolate chips

Chocolate Glaze Ingredients (mix when cake has 5 minutes remaining to bake) 3 Tbsp. cocoa 2 Tbsp. Margarine or butter, melted 1 C icing sugar 2-3 Tbsp. hot water

1. Heat oven to 350°F.

2. Grease and flour bundt pan.

3. Combine flour, sugar, baking powder and salt in a medium bowl. Set aside.

4. Combine milk, butter, bananas and eggs in a large mixing bowl. Beat at medium speed, scraping bowl often until mixed (approx. 1-2 minutes). Reduce speed to low; add flour mixture. Beat until just well mixed (1-2 minutes), add chocolate chips and fold in by hand.

5. Pour batter into greased a floured bundt pan.

6. Bake for 45-50 minutes or until a wooden toothpick inserted in the cake comes out clean. Let stand for 15 minutes then remove from pan. Let cool for 15-20 minutes.

7. Drizzle glaze over cake and serve. Pineapple Carrot Cake

Cake: Frosting: 2 cups all-purpose flour 1 (8 ounce) package cream cheese 1/2 teaspoons baking soda 1/4 cup butter, softened 1 teaspoon baking powder 2 cups confectioners' sugar 1 teaspoon salt 1 tsp. vanilla extract 2 teaspoons ground cinnamon 1 3/4 cups white sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups grated carrots 1 cup flaked coconut 1 cup chopped walnuts (optional) 1 (8 ounce) can crushed pineapple, drained

Preheat oven to 350°F. Remove butter and cream cheese from refrigerator 30 minutes in advance so it can soften up to room temperature.

Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).

In a medium mixing bowl, sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)

In a large bowl, beat the eggs then stir in the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.

Using a wooden spoon stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.

Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).

To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm. Cherry Pie Filling Cake

Cake Glaze 1 white double layer cake mix 1½ Tbsp. milk 1/3 C oil 1 C icing sugar 2 eggs ½ C water 1 can (21 ounce cherry pie filling or filling of your choice)

Preheat oven to 350ºF In a large mixing bowl combine cake mix, oil, eggs and water. Pour batter into a greased 9 X 13” cake pan. Spoon pie filling over top. Swirl pie filling into cake batter. Bake for 30-35 minutes.

Mix together the glaze ingredients and drizzle over cake once it has cooled for 10 minutes.

Chocolate Sour Cream Cake and Frosting CAKE: FROSTING: 2 c. flour 1/3 c. butter 2 c. sugar 3 oz. unsweetened chocolate, melted 1 c. water (use double boiler method to melt) 3/4 c. sour cream 3 c. confectioners sugar 1/4 c. shortening 1/2 c. sour cream 1 1/4 tsp. salt 2 tsp. vanilla 1 tsp. vanilla 1/2 tsp. baking powder 2 eggs 4 oz. unsweetened chocolate, melted (use double boiler method to melt)

CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan.

Measure all cake ingredients into large mixing bowl.

Mix 1/2 minute on low speed, scraping bowl constantly.

Beat 3 minutes at high speed, scraping bowl occasionally.

Pour into oblong pan and bake 40 to 45 minutes.

FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

Frost Cake when cooled.

Southern Red Velvet Cake Cream Cheese Frosting: Cake Ingredients 1 8oz. pckg. cream cheese, softened 2 1/2 cups all-purpose flour 3 cups icing sugar 1 1/2 cups sugar 1/2 cup butter softened 1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon salt 2 Tbsp. cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Lightly oil and flour one oblong pan.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Pour the batter into the greased and floured pan and bake until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cake from the oven and run a knife around the edges to loosen it from the sides of the pan. Invert the cake onto a cooling rack .Let cake cool completely.

Frost the cake. Using an electric mixer, combine the cream cheese and butter then gradually add the icing sugar and finally, add in vanilla. Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.