Carrot  Cake

 

 

 

 

INGREDIENTS:
 

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup vegetable oil

2 eggs

1 1/2 cups finely grated carrots

 

 

 

FROSTING

 

2 tablespoons butter, softened

2 ounces cream cheese, softened

1 cup confectioners sugar

1/2 teaspoon vanilla extract

2 to 4 teaspoons milk

2 tablespoons chopped walnuts (optional)

 



DIRECTIONS:

 

Preheat oven to 350 degrees.  
 

In a large bowl, combine the flour, sugars, baking soda, allspice and salt.

Beat in vegetable oil. (Batter will be stiff.)

Add eggs, one at a time, beating well after each addition.

Stir in carrots.

 

Pour into a greased 8 inch square baking dish.

 

Bake for 35 to 40 minutes or until a toothpick inserted near the center comes our clean.

Cool on a wire rack.

 

 

FOR FROSTING:

 

In a small bowl, cream butter and cream cheese until smooth.

Gradually beat in confectioners' sugar and vanilla.

Add enough milk to achieve spreading consistency.

 

Spread over cake.

 

Sprinkle with chopped walnuts if desired.

 

 Store, covered, in the refrigerator.

 

 

Serves 6 - 8

 

 

 

 

 

Chocolate  Chip  Cake

 

 

 

 

INGREDIENTS:
 

1 package (18 1/4 ounces) yellow cake mix

1 package (3.4 ounces) instant vanilla pudding mix

1 cup milk

1 cup vegetable oil

4 eggs

1 cup miniature semi-sweet chocolate chips

5 tablespoons grated German sweet chocolate, divided

2 tablespoons confectioners sugar

 

 

 

DIRECTIONS:
 

Preheat oven to 350 degrees.

 

In a large bowl, combine the cake and pudding mixes, milk, oil and eggs.

Beat on low speed for 30 seconds.

Beat on medium for 2 minutes.

Stir in chocolate chips and 3 tablespoons grated chocolate.

 

Pour into a greased and floured 10 inch fluted tube pan.

 

Bake for 55 to 65 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

 

Combine confectioners sugar and remaining grated chocolate; sprinkle over cake.

 

 

Serves 12


 

 

             

    

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