Chocolate Zucchini Cake

[COOK TIME: 45 MIN]

Ingredients

1/2 cup butter, softened

1/2 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cups white sugar
1 cup brown sugar
2 eggs
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
1 cup semisweet chocolate chips
2 cups zucchini, shredded

Directions
Preheat oven to 350 degrees F (175 degrees C), grease and flour a tube pan.
Cream butter, oil and sugar until light and fluffy.
Add eggs, vanilla and sour cream. Beat until smooth.
Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture.
Beat well. Stir in shredded zucchini.
Toss chocolate chips with some cocoa powder to coat and fold into batter.
[This will keep chips from sinking to the bottom]
Pour into prepared tube pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

*********************************************************************

Best way to eat zucchini ';]

An absolutely delicious and moist cake

Pumpkin Roll Cake

[COOK TIME: 15 MIN]

Ingredients
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes.
Gradually beat in white sugar until thick and lemon-colored.
Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper.
Grease and flour the paper.
Spread batter into pan.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar.
Peel off paper and roll cake up in the towel, starting with the short end.
Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake.
Spread filling over cake to within 1 inch of edges.
Roll up again.
Cover and chill until serving.
Dust with additional confectioners' sugar, if desired.

*********************************************************************
I could not get enough of this cake!
Spiced pumpkin with a creamy sweet center

Chocolate Cake

[COOK TIME: 35 MIN]

Ingredients
2 cups white sugar
3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup semi sweet chocolate chips, finely ground, "powder"
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9 inch round cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, chocolate chip "powder", baking soda, baking powder and salt.
Add the eggs, milk, oil and vanilla, mix for 3 minutes.
Stir in the boiling water.
Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

*********************************************************************

For the chocolate chip "powder" you pretty much want to put chocolate chips in a coffee grounder or food processor.

It works best if the chips are frozen.

If you want to substitute for the chocolate chip "powder"

add an extra 1/4 cup unsweetened cocoa powder.

This is a very moist and rich cake, great for those who love chocolate.

For mine I put whipped cream frosting in the middle and triple chocolate fudge frosting over the top and sides of the cake.

Lemon Pound Cake

[COOK TIME: 1 HOUR]

Ingredients

1/2 cup melted butter

1 cup sugar

2 well-beaten eggs

2 tbsp. lemon juice

1 tsp. lemon zest

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

Glaze:

1 1/4 cups powdered sugar

1 tablespoon milk

2 tablespoons lemon juice

2 drops yellow food coloring (optional)

Directions

Preheat oven to 250 degrees.

Grease and flour a 4x8 loaf pan.
Cream butter and sugar.

Add eggs, lemon juice and lemon zest, mix thoroughly.

Sift flour, baking powder and salt together.

Gradually add to butter mixture.

Add milk.

Pour into prepared pan.
Bake 1 hour or until cake tester comes out clean.
Combine glaze ingredients, stirring until sugar dissolves.

Drizzle over cooled cake.

*********************************************************************

Light and buttery with a perfect tangy glaze.

The cook time says 1 hour however it may take a little longer than expected

if it seems to be rising slowly don't panic just let it take its time

your patience will be rewarded.

Carrot Cake

[COOK TIME: 30 MIN]

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup white sugar
4 eggs
1 cup canola or vegetable oil
4 cups grated carrots
Optional:

3/4 cup chopped walnuts

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 9" inch round cake pans.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil mix well, then gradually add in the sifted dry ingredients. Fold in the carrots and nuts [if desired]. Spread equal portions into the prepared pans.

Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cakes comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

*********************************************************************

This cake is light, moist and incredibly tasty