Carrot Cake - Heidi and May

2 cups flour
2 1/2 tsp cinnamon
2 cups sugar
1/4 cup butter
2 tsp. soda
8 oz cream cheese
4 eggs
3 1/2 cups powdered sugar
1/2 cup oil
2 tsp vanilla
3 cups grated carrots
1 tsp.. salt

Mix flour, sugar, soda, eggs, oil, carrots, salt, and cinnamon; beat well. Pour into greased and floured 9x13 pan.

Bake at 350 for 40-45 minutes

Fresh Apple Cake - Heidi and May

4 Cups Diced Apples
2 Cups Sugar
1/2 Cup Oil
2 Tsp. Vanilla
2 Tsp. Soda
1 Tsp. Salt
2 Eggs
2 Cups Whole Wheat Flour
1 Cup Nuts Or Raisins

Mix together. Pour in prepared 9X13 pan. Bake at 350° for 1 hour. Serve with ice cream or whipped topping.

Bundt Cake - Heidi and May

1 White Cake Mix
1 – 5 1/2 oz. Instant Vanilla Pudding
2 Tbsp. Poppy Seeds
4 Eggs
1/2 Cup Oil
2 Tbsp.. Almond Extract
1 Cup Water

Mix together in large bowl then beat 4 minutes. Pour into greased & floured pan. Bake 45-50 minutes. Cool 10 minutes then remove from pan. Sprinkle with powdered sugar or serve with whipped cream

Sheath Cake - Heidi and May

2 Cups Sifted Flour
2 Cups Sugar
3-4 Tbsp. Cocoa
1 Cup Water
1 Stick Margarine
1/2 Cup Shortening
1 Tsp. Soda
1/2 Cup Buttermilk
2 Eggs Slightly Beaten
1 Tsp. Cinnamon 1 Tsp. Vanilla

Combine flour, sugar. Combine cocoa, water, margarine, shortening, bring to a rapid boil. Add to flour mixture. Dissolve soda in buttermilk, add with eggs, cinnamon and vanilla to batter. Mix well. Bake in greased, floured 11 X 16 pan.

Bake at 350°-400° for about 25 minutes


Frosting For Sheath Cake

3-4 Tbsp. Cocoa
6 TBSP. Milk
1 Stick Margarine
1 Box Powdered Sugar
1 Tsp. Vanilla
1/2 to 1 Cup Chopped Nuts

Bring Cocoa, milk, margarine to a boil. In mixing bowl add sugar and vanilla, to mixture and mix well. Add nuts. Spread on hot cake when removed from oven.

Triple Cream Cake - Corey

1 white cake mix
1 can sweetened condensed milk
1 pint whipping cream
1 can evaporated milk

Fresh fruit (strawberries, raspberries, etc.)

Mix the cake and bake as directed on the cake mix, adding a couple of minutes so that the top is a little firmer than usual. When cooled, remove from cake pan and slice through center of the whole cake. Put the bottom back in the cake pan. Mix the sweetened condensed milk, ½ pint of the whipping cream, and the evaporated milk together and pour 1/2 the mixture over the bottom half of the cake. Then place the top back on the cake and pour remaining 1/2 over it. Whip the remaining ½ pint of whipped cream and spread over the top of the cake. Top with the sliced fresh fruit.

This works best if you can make it the night before and refridgerate it so that the milk mixture can be absorbed some.

I recently tried this with a chocolate cake and also a strawberry cake and topped with chocolate or strawberry sauce.  They are fabulous.