CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs

FROSTING:

1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners’ sugar
1 cup chopped walnuts, divided

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt.

2. With electric mixer on Low speed, beat in the shortening, milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs and beat 2 more minutes.

3. Divide the batter between the two prepared pans; smooth with a spatula. Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans for 5 minutes; turn out onto wire rack to cool completely.

4. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. With electric mixer set on medium speed, beat for 2 minutes; add the warm water and mix well. Beat in the confectioners’ sugar in 2 batches; beat until smooth and creamy.

5. Place 1 cake layer top side down on a large, flat plate. Spread with 1 cup of frosting and sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with the remaining walnuts. Makes 12 servings.

6 ounces white chocolate (for garnish)
1 cup unsalted butter
1 cup + 3 tablespoons granulated sugar
1-1/2 cups all-purpose flour
1/2 cup + 3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10-1/2 ounces semisweet chocolate

1. Using a vegetable peeler, finely grate the white chocolate onto a plate; chill until ready to use. Heat the oven to 350 degrees F.

2. Grease the bottoms of two 8-inch round cake pans; line with parchment paper. In a large bowl, combine the butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs. Beat on medium speed of electric mixer until smooth; continue beating until increased in volume, about 2 minutes longer. Add the hot water and beat 1 minute longer. Divide the batter between the two pans.

3. Bake for 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in the pans for 10 minutes; turn onto wire rack. Peel off the parchment paper; let cool.

4. In a heavy saucepan, heat the heavy cream just to a boil. Break chocolate into pieces and add to the cream stirring until melted. Allow to cool and chill for 30 minutes. Whisk until thickened to a spreadable consistency.

5. Place one cake layer on a cake plate; spread with 1/3 of the chocolate frosting. Place the 2nd cake layer on top; spread the remaining frosting over the top and sides of the cake. Sprinkle with white chocolate to garnish. Makes 8 generous servings.

Emily

1 (18.25 ounce) box of yellow cake mix
1/4 cup vegetable oil
4 large eggs, divided
1 (15 ounce) can pumpkin
1 can sweetened condensed milk
1 teaspoon almond extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts

1. Preheat the oven to 350 degrees F. Reserve 1/2 cup of the dry cake mix.

2. In a large mixer bowl, combine the remaining dry cake mix, oil and 1 egg. Mix together using a spoon until crumbly;  with your fingers,press mixture firmly onto bottom of a 13×9-inch baking pan.

3. In another large mixer bowl, combine all the remaining ingredients; mix well using a spoon. Pour over cake mix layer. Bake for 50 minutes; cool before cutting. Makes 24 bars.

You may eat these just as they are or frost them with Cream Cheese Frosting. Either way they are really good.

Emily

CAKE:
3 eggs
1-1/2 cups canola oil
2 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, chopped apples
1 cup chopped walnuts or pecans

TOPPING:
1 cup packed brown sugar
1/2 cup milk
1/2 cup butter, melted

1. In a large mixer bowl, beat together the eggs, oil and sugar until well blended.

2. Sift together the flour, salt and baking soda; add to the egg mixture beating until well blended. Pour into a well-greased 10-cup tube pan. Bake at 350 degrees F. for 55 to 60 minutes or until toothpick inserted near the center comes out clean.

3. In a small saucepan, combine the brown sugar, milk and melted butter; cook over low heat for 2-1/2 minutes. Pour over cooked cake; let cool in pan for 10 to 15 minutes before removing from the pan. Makes 12 to 16 servings.

Emily

CAKE:
2 cups granulated sugar
1 cup butter (room temperature)
2 cups applesauce
1 large egg
3-1/2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 cup raisins (optional)
1 cup chopped walnuts (optional)

GLAZE:
2 cups powdered (confectioners) sugar
3 tablespoons milk
1/2 teaspoon vanilla

1. In a large mixer bowl, beat the sugar and butter until creamy. Add applesauce and egg; blend well.

2. In a separate bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; add to applesauce mixture and beat until well blended. Stir in the raisins and nuts, if using.

3. Pour into a well-greased 10 cup bundt pan; bake at 350 degrees F. for 50 to 60 minutes.

4.  Combine all the glaze ingredients until smooth; drizzle over cooled cake. Makes 12 servings.

Emily

1 box yellow cake mix
3 eggs
2/3 cup canola or vegetable oil
3/4 cup water
4 teaspoons ground cinnamon
1 cup packed brown sugar
2-1/2 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract

1. In a large mixer bowl, combine the cake mix, eggs, oil and water; beat at medium speed of mixer until smooth (about 2 minutes).
Pour 1/2 the batter into a greased and floured 9 x 13-inch baking pan.

2. In a small bowl, combine the cinnamon and brown sugar; blend well. Sprinkle evenly over batter in baking pan. Pour the remaining batter over the sugar mixture. Bake at 350 degrees F. for 35 to 45 minutes.

3. While cake is baking, combine the confectioners sugar, milk and vanilla extract i9n a small bowl. When cake is finished baking, punch holes over the surface of the cake using a fork. Pour the sugar glaze evenly over the top of cake; let stand to allow glaze to seep down into the holes. Cool; cut into squares to serve. Makes 20 to 24 squares.

Emily

1-3/4 cup packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semi-sweet chocolate or butterscotch chips
1-3/4 cups boiling water
Vanilla ice cream, (optional)

1. In a large bowl, combine 1 cup of the brown sugar, the flour, 3 tablespoons of the baking cocoa, the baking powder and salt; set aside.

2. In a separate medium bowl, combine the milk, butter and vanilla; stir into the dry ingredients just until moistened. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with the chips.

3. In a medium bowl, combine the remaining brown sugar and baking cocoa; stir in the boiling water until blended. Pour over the 3. batter in the slow cooker (DO NOT STIR).

4. Cover and cook on High for 4 to 4-1/2 hours or until a toothpick inserted into the center of the cake comes out clean. Serve warm with a scoop of vanilla ice cream, if desired. Makes 6 to 8 servings.

Emily

3/4 cup vegetable shortening
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2-1/2 cups sifted self-rising flour*
1 cup milk
3 cups pared chopped apples
1 cup walnuts or pecans
Caramel Topping (recipe below)

1. Preheat oven to 300 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

2. Add the flour and milk alternately to the creamed mixture; beat just until blended. Stir in the chopped apples and nuts. Pour into prepared baking pan. Bake 1 hour and 10 minutes or until a toothpick inserted in center of cake comes out clean.

3. Remove from the oven and pour hot Caramel Topping over the hot cake. Cool in the pan.

* If using all-purpose flour, sift 3 teaspoons baking powder and 3/4 teaspoon salt with the flour.

Caramel Topping

1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup milk

In a small saucepan, combine all the ingredients. Heat and stir until blended. Bring to a boil; boil 2 minutes. Pour evenly over hot cake. Makes 24 servings.

Emily

1 (20 oz) can crushed pineapple (use juice)
1 (21 oz) can cherry pie filling
1 yellow cake mix (prepared according to package directions)
1 cup chopped pecans
2 sticks butter or margarine

1. Spread the crushed pineapple in the bottom of an ungreased 13x9x2-inch baking dish. Spoon the cherry pie filling over the pineapple layer.

2. Pour the yellow cake batter evenly over the cherry pie filling layer. Sprinkle the chopped pecans over the cake batter. Slice 2 sticks of butter or margarine over the entire area.

3. Bake at 350 degrees F for 1 hour or until brown on top. Cut into squares to serve. Makes 24 squares.

Emily

1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)

1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.

2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

Chocolate Glaze:

In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.

* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.

Emily