Cakes


 * "A happy life is made up of little things . . . a gift sent, a letter written, a call made, a recommendation given, transportation provided, a** **//cake// made, a book lent, a check sent." - Carol Holmes**

Post cake recipes and upload a picture if you like. Please include your name with your post.

1 box graham crackers Two 3 oz. boxes of vanilla instant pudding 3 1/2 c. milk One 8 oz. cool whip thawed
 * Eclair Cake - classroom recipe**

Layer graham crackers in a lightly greased 13 X 9 pan. Mix pudding and milk until thickened. Fold in cool whip. Layer half the pudding mixture over the graham crackers, then another layer of graham crackers and rest of the pudding. Top with more graham crackers if desired. Cover and refrigerate 2 hours. Topping Melt together: 6 T. butter 4 sq. unsweetened chocolate Stir 3 c. confectioners sugar into the chocolate mixture. Add 2 t. vanilla and 6 T. milk. Beat until smooth. Pour over cake. Will set up quickly. Refrigerate overnight.

**Chocolate Sheet Cake** - classroom recipe
 * 2 cups all-purpose flour
 * 2 cups sugar
 * 1 teaspoon baking soda
 * 1/4 teaspoon salt
 * 1 cup butter
 * 1/3 cup unsweetened cocoa powder
 * 2 eggs
 * 1/2 cup buttermilk or sour milk
 * 1 1/2 teaspoons vanilla
 * 1 teaspoon cinnamon

Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, cinnamon, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 30-35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings. In a medium saucepan combine butter or margarine, unsweetened cocoa powder, and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth. If desired, stir in coarsely chopped pecans.
 * Chocolate Frosting:**
 * 1/2 cup butter
 * 4 tablespoons unsweetened cocoa
 * 6 tablespoons milk
 * 3 1/2 cups sifted confectioners' sugar
 * 1 teaspoon vanilla
 * 1 cup chopped pecans, optional

**Carrot Cake** - Donna Brasher
 * 2 cups flour
 * 2 cups sugar
 * 1 1/2 tsp. baking soda
 * 1 tsp. salt
 * 1 tsp. cinnamon
 * 2 tsp. baking powder
 * 4 eggs, slightly beaten
 * 3 cups, grated carrots
 * 1/2 cup chopped pecans
 * 1 1/2 cups canola oil
 * 2 tsp. vanilla

Heat oven to 300 degrees. Grease and flour 13 X 9 X 2" pan. Combine flour, sugar, soda, salt, and cinnamon, and baking powder; set aside. In another bowl, combine eggs, carrots, pecans, shortening, and vanilla. Beat with a mixer until all ingredients are well combined. Gradually add flour mixture into creamed mixture. Mix well. Pour batter into prepared pan. Bake for 50 minutes or until done. Remove cake from oven and cool before icing.
 * Cream Cheese Icing**
 * 1 pkg. (8 oz.) cream cheese
 * 1/2 cup butter, softened
 * 4 cups confectioners sugar
 * 1 cup pecans, chopped

Let cream cheese and butter soften; beat with mixer. Then gradually add sugar and mix well. Add nuts and stir. Spread on cooled cake. Serves 16-20.