Category: Squares / Cakes

Yield

9×13 pan

Ingredients

• 1 ½ cups sifted flour
• 1 ¼ cup firmly packed brown sugar
• 2 eggs separated
• 1/8 tsp salt
• 1/3 cup butter
• ½ cup chopped walnuts
• 1 cups glaced chocolate chips

Directions

1. Combine flour, ¾ cup of the sugar, egg yolks and salt. But in butter until mixture is constancy of corn meal. Press firmly into bottom of an ungreased 9 X 13 pan. Sprinkle with about ¾ of the nuts. Press walnuts into crust. Bake in slow over (300 degree) 15 minutes. Cool Beat egg whites until foamy. Add remaining ½ cup of sugar, beating well until peaks are formed. Fold n chocolate and spread over cooled crust. Garnish with remaining nuts. Bake in a 300 degree oven for 35 minutes.

Yield

8×8 pan

Ingredients

• 1 ½ cup oil
• 1 ½ cup white sugar
• 3 beaten eggs
• 2 cups flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 cup undrained pineapple
• 1 cup angel flake coconut
• 2 cups gratted carrots
• 1 cup walnut

Directions

1. Bake in 8 x 8 pan or 7 X 11, probably 35-40 minutes at 350.
2. Icing : 2 tbsp pineapple juice, Philadelphia cream cheese, icing sugar.

This really is the BEST Carrot Cake!! Source: Canadian Living magazine

Ingredients

9×13 Pan

• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 2 tsp (10 mL) cinnamon
• 1 tsp (5 mL) baking soda
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) nutmeg
• 3/4 cup (175 mL) granulated sugar
• 3/4 cup (175 mL) packed brown sugar
• 3 eggs
• 3/4 cup (175 mL) vegetable oil 1
• tsp (5 mL) vanilla
• 2 cups (500 mL) grated carrots
• 1 cup (250 mL) drained crushed canned pineapple
• 1/2 cup (125 mL) chopped pecans
• Icing:
• 1 8 oz (250g) package cream cheese, softened
• 1/4 cup (60 mL) butter, softened
• 1/2 tsp (2 mL) vanilla
• 1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Directions

1. Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
2. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
3. Icing:
4. In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Yield

1 cake

Ingredients

• ½ cup butter
• 1 cup sugar minus 1 tbsp
• 2 eggs well beaten
• ½ cup burnt sugar
• ½ cup condensed milk diluted with 13 cup water
• 2 cup flour
• 18 tsp salt
• 4 tsp baking powder
• 1 tsp vanilla

Directions

1. Cream butter and sugar. Add beaten eggs. Add burnt sugar. Sift flour, baking powder and salt, and add alternately with milk. Add vanilla. Put into 2 layers or large pan. Bake 40 to 45 minutes for large pan, or 30 minutes for layers. Bake at 350 degrees
2. Burnt Sugar
3. Put 1 cup sugar in saucepan. Le it come to a burning point or until it foarms a dark orange colour. Take from heat, add 1 cup hot water slowly as it will splutter. Return to heat and stir until dissolved . Cool to use
4. Frosting – Ordinary 7 minute frosting with 2 tbsp burnt sugar.

Yield

8×8 pan

Ingredients

• ½ cup melted butter
• 1 egg
• 1 cup brown sugar
• 3 tbsp cocoa
• ½ cup nuts
• 34 cup flour
• ½ tsp baking powder
• ½ tsp vanilla

Directions

1. Mix melted butter and sugar. Beat in egg, then rest of ingredients. Pour in pan. Bake 25 minutes.Do not over bake. Remove from oven and ice with chocolate icing.