Good Cake or (Raisin Cupcakes) and Butterscotch Frosting

Recipe via Mom

1/2 cup butter

1 1/2 cups sugar
2 eggs
2 1/2 - 3 cups flour
1 tsp baking soda
1 tsp ginger
1 tsp nutmeg
2 cups raisins

Boil raisins 10 minutes. Reserve 1 cup juice from raisins
Cream butter and sugar.
Add eggs
Add dry ingredients alternately with juice from raisins
Bake @ 350^o

This recipe can be made as a cake or as cupcakes.

Frost with Butterscotch Frosting

Butterscotch Frosting

Recipe via: Mom

Melt slowly:
   1/2 cup brown sugar
   6 TBSP butter
Add:
   1/3 cup milk

Boil for 2 minutes

Add:
   1 1/2 cups icing sugar
   1/2 tsp vanilla
   1/4 tsp salt

(might want to double for cake)

Raw Apple Cake

Recipe via Debbie Moser
Cake:
4 cups pared raw apples
2 eggs - well beaten
2 cups sugar
2 cups flour
2 tsp cinnamon
 1 tsp salt
2 tsp soda
1/2 cup melted butter
1 cup chopped nuts (optional)
1 cup raisins (optional)
1 tsp vanilla

Place chopped apples in large bowl
Add eggs, sugar, melted butter
Add dry ingredients, nuts and raisins
Mix well and pour into a 9 x 13 pan
Bake @350* for 50 - 55 minutes

Broiled Coconut Topping
*Double topping for apple cake

1/3 cup soft butter
3/4 cup packed brown sugar
3 TBSP milk
1 cup coconut

Combine all ingredients and mix well
Spread over warm cake in pan
Pace 6" under broiler
Broil 2 - 4 minutes until brown

FRESH APPLE CAKE

Recipe via Marilyn Peterson

(Bake in a 9 x 13 pan)

CAKE:
Mix well:

     4 cups diced apples                            

     2 cups sugar

Add:

     ½ cup oil
     2 eggs beaten
     2 tsp vanilla

Mix together:
     2 cups flour
     ½ tsp salt
     2 tsp baking powder
     2 tsp cinnamon
     ½ tsp nutmeg

Stir all together (Stiff batter – may have to add 1 TBSP water)
Pour into greased 9 x 13 pan
Bake at 350* for 45 – 60 minutes

TOP WITH EITHER BUTTER CARMEL SAUCE OR LEMON CARAMEL SAUCE

BUTTER CARAMEL SAUCE:
(Marilyn)
In saucepan combine:
     1 cup butter
     2 cup white sugar
     1 cup cream (whipping cream)

Heat over low heat – can use microwave
Thicken mixture with cornstarch/water to consistency desired (1 TBSP per recipe)

Add at end:
     2 tsp vanilla
     dash nutmeg

LEMON CARAMEL SAUCE :
Recipe via Ruth Thompson
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
2 TBSP cornstarch
3 TBSP lemon juice
2 cups water
 
Combine ingredients in saucepan and bring to boil
Serve hot over cake and ice cream

Chocolate Texas Sheet Cake

Recipe via Marilyn Peterson
Cake:
Boil in saucepan:
     1 cup butter
     1 cup water
     1/4 cup cocoa

Take off heat and in a mixing bowl add:
     2 cups flour
     2 cups sugar
     1 tsp baking soda
     1/2 tsp salt

Add cocoa mixture to the above and mix

Add:
     1/2 cup sour cream

Mix and pour on large cookie sheet
Bake @ 350* for 25 minutes

Icing:
In saucepan:
     Melt - 1/2 cup butter
     Add - 1/4 cup plus 2 TBSP milk
     Add - 3 TBSP cocoa

Boil stirring
Take off heat and add:
     3 3/4 cups icing sugar
     1 tsp vanilla

Pour over warm cake

Pumpkin and Cream Cheese Whoopie Pies

Recipe on Our Best Bites  from Brown Eyed Baker & Baked: New Frontiers in Baking

I found myself second-guessing the recipe the entire time. It seemed like a lot of salt. It seemed like a lot of cinnamon. It seemed like a lot of oil. It seemed like a lot of batter. Was I setting myself up for failure? Was I making a giant mess for nothing? And what about that maple? I'm not really so much a fan--like, the tiny bottle I have in the picture below is all I have because I hardly ever use it. But I trust the Brown Eyed Baker, and I'm super glad I did. I made two batches of these in a 48-hour period.

If you're wondering what a whoopie pie is like, the cakes are kind of like a cross between a cake and cookies that never flatten back down. The batter is thicker than cake batter--kind of along the lines of quick bread batter.

Cakes
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling
1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.
Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

Pumpkin Cake Squares

Recipe via Joyce

This is so good ~ I dare you to eat just one!!

4 eggs

1 2/3 cup sugar

1 – 16 oz or 19 oz can E.D. Smith pumpkin

1 cup oil

2 cups flour

2 tsp baking powder

1 tsp cinnamon

Preheat oven to 350 degrees.

Prepare cake:

In bowl, with mixer at medium speed, beat sugar & eggs 2 minutes.

Beat in pumpkin & oil.

At low speed, add flour, cinnamon, baking soda, baking powder & salt, beat 1 minute.

Bake on large ungreased cookie sheet ~ 25 – 30 minutes (Check at 18 minutes ~ depending on oven)

Cool pumpkin cake in pan on wire rack.

Icing:

pkg cream cheese

1/2 cup marg

1 tsp vanilla

2 cups icing sugar

Italian Cream Cake

Recipe via Southern Living 1996

This cake is sure to win raves in your home - It is one of my very favorites!
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
Nutty Cream Cheese Frosting
Garnishes: toasted pecan halves, chopped pecans

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.

Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
Yield: 1 (3-layer) cake

*Even moister if made day ahead
*Can also put pecans in cake batter

Nutty Cream Cheese Frosting
This recipe goes with Italian Cream Cake

Ingredients
1 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
1 (16-ounce) package powdered sugar, sifted

Preparation:
Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Cool.
Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth; stir in pecans.
Yield about 4 cups