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CARROT CAKE
2 cups all-purpose flour 2 cups brown sugar
2 teaspoons cinnamon
4
euus
2 teaspoons baking soda 2 cups grated raw carrot
112
teaspoon
Salt
1 can (8 ounces) crushed pineapple drained
1 cup vegetable 0il
1 cup chopped walnuts
Preheat oven
to
350% Grease a 9xl3x24nch baking pan. Sift together flour, cinnamon, baking soda and salt, Set
aside.
In
the large mixer bowl combine oil, sugar and eggs on Speed 1. Gradually add sifted dry ingredients.
Increase to Speed 3 and mix until we/l blended. Stop mixer and
stir
in
carrots,
pineapple and walnuts
Bake about
45
minutes or until tester inserted in center of cake comes out clean. Cool.
YIELD:
12 SERVINGS
SUGGESTED TOPPING:
Fluffy Butter Frosting
CHOCDlATENUTTORTE
3 squares unsweetened chocolate 1 cup sour cream
2 cups sifted cake flour 1
112
cups granulated sugar
1 teaspoon baking soda
2
euus
1 teaspoon salt 1 teaspoon almond extract
113
cup softened butter
or
margarine
114
cup hot water
(ilO”-120°F)
Preheat oven to
3509
Grease and dust with flour three a-inch cake pans. Melt chocolate in double boiler, Cool,
On a piece of waxed paper, sift flour, baking soda and
sait.
In
a large mixing bowl,
combine butter, sour cream
and sugar. Cream on Speed 7 for 2 minutes. Scrape sides of bowl as
necessary. Add eggs, almond extract and
chocolate and continue mixing
until
well blended, about 2 minutes.
Turn to Speed 1 and add flour mixture and
water. After dry ingredients are moistened. turn to Speed 6 and mix for 2 minutes. Scrape sides of bowl as
necessary. Divide batter into three parts, and pour into prepared cake pans. Bake for 30-35 minutes, or until a
toothpick inserted into center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of cake
with a spatula and
turn
onto wire racks. Cool completely before frosting.
SUGGESTED TOPPING:
YiELntQ
(~-INCH)
CAKELAYERS
Nut Filling
BASIC YELLOW CAKE
2 cups sifted cake flour 1
114
cups granulated sugar
2
112
teaspoons baking powder
2
eggs
112
teaspoon salt
314
cup
milk
112
cup shortening 1
114
teaspoons vanilla
Preheat oven to 375% Grease and dust with flour two d-inch round cake pans. Sift flour, baking powder, and salt
onto a sheet of waxed paper.
In
a iarge mixing bowl, add shortening and sugar. Cream on Speed
7until
well
blended. Scrape bowl often Add eggs and continue beating for 2 minutes.
Turn lo Speed
2,
Gradually add flour
mixture a/female/y with milk. Scrape sides of bowl as necessary Add vanilla.
Turn
to
Speed 6 and beat for 2
minutes, scraping sides of bowl as necessary. Pour batter into prepared cake pans. Bake for 25-30 minutes, or
until a toothpick inserted in center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of
cake with a spatula and
turn
onto wire racks. Cool completely before frosting
YIELD:
2
(8-INCH)CAKE LAYERS
SUGGESTED FROSTING:
Chocolate fudge frosting,
flufly
butler
frostlng
12