Old-South Carrot Cake

This went over so well this past Lord's Day I thought I'd post it here for everybody! I'll post the frosting in a separate post again. ;)

• 2 cups of flour
• 2 cups of sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon of soda
• 1/4 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 4 eggs
• 1 cup of vegetable oil
• 2 cups of grated carrots

Combine dry ingredients; stir gently, and set aside. Combine eggs and oil, beating well. Fold in dry ingredients and carrots.

Spoon batter into 3 greased, floured, and papered 9-inch cake pans; bake at 375 for 25 minutes or until cake tests done. (Cake layers will be thin.) Cool 10 minutes in pans; remove from pans and cool completely.

Yield: one 3-layer cake.

Chocolate Trifle

Prep time: 30 minutes
Cook time: 25 minutes
Serves 12

Ready in 8 hours, 55 minutes


1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 ( 14 ounce) can sweetened condensed milk

1 ( 8 ounce) container frozen whipped topping, thawed

1 ( 12 ounce) container frozen whipped topping, thawed

1 ( 15 ounce) bar chocolate for garnish


Prepare brownie mix according to package directions and cool completely. Cut into 1-inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

This recipe is DELICIOUS and it's easy to make.

Texas Sheet Cake

This is a relatively easy recipe and it tastes wonderful!

Cake:

• ½ cup butter


• 6 T. cocoa


• 1 cup water


• 2 eggs


• 2 cups flour


• 2 cups sugar


• ½ t. salt


• 1 t. baking soda


• ½ cup sour cream

Boil first 3 ingredients and pour into a mixing bowl. Add remaining ingredients and mix. Bake at 350 for 20-22 minutes.

Frosting:

• ½ cup butter


• 4 T. cocoa


• 6 T. milk


• 1 lb. conf. sugar


• 1 t. vanilla

Boil first 3 ingredients and pour in mixing bowl. Add the other ingredients and beat with an electric mixer until smooth.

Let cake cool and then frost. Cut into squares.

"Perfectly Chocolate" Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.




"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.