Momz Recipeeze

 1–1/2 cups flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup salad oil 2 eggs 1cup shredded carrot 1/2 cup, crushed pineapple 1 teaspoon vanilla Stir dry ingredients together. Add remaining ingredients and mix till all are moistened Beat 2 min at medium speed with electric mixer. Bake in greased and floured 9x9x2-inch pan at 350°F 35 min. Cream Creese Frosting 3 ounce cream cheese  4 tablespoons butter  1 teaspoon vanilla  Dash of salt  2-1/2 cups confectioners sugar  Cream together, cream cheese, and butter. Be in vanilla and salt. Gradually add confectioners sugar. 

1 cup (2 sticks) margarine 2 cups sugar 3 eggs 3 cups flower 1-1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/8 tsp nutmeg 2 tsp vanilla 3 cups chopped apples 2 cups walnuts (floured) powdered sugar Beat sugar and margarine, add eggs, one at a time while still mixing. Gradually add ultra dry ingredients, then vanilla. Fold in apples and walnuts. Pour into a bundt pan and bake at 325 degrees for 1-1/2 hours. Let is stand for 15 minutes before removing from pan. Sprinkle a dish with powdered sugar before your turn cake onto the dish. Then sprinkle top with powdered sugar.

Adding cream cheese gives pound cake a perfectly moist and dense texture that's simply irresistible. Prep Time: 20 mins Total Time: 1 hr 45 mins Yield: 2 Ingredients 1 ½ cups (3 sticks) unsalted butter, room temperature 1 bar (8 ounces) cream cheese, room temperature 3 cups sugar 6 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons salt Nonstick cooking spray Directions: Preheat oven and cream butter and cream cheese: Preheat oven to 350°F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar and beat: Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add flour and salt: With mixer on low, add flour and salt in two additions, beating until just combined. Prep pans and divide batter between them: Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on ...

Ingredients 1 (15.25 ounce) package spice cake mix 1 (3.4 ounce) package instant vanilla pudding 1 cup pumpkin puree ½ cup water ½ cup vegetable oil 3 eggs 1 tsp ground cinnamon ½ tsp ground ginger Crumble Topping: 1/2 c flour 1/4 c brown sugar 1-1/2 tsp ground cinnamon 3 Tbsp. butter or margarine 1/2 c. coarsely chopped nuts (optional) Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and spices in a large mixing bowl; pour into the prepared dish.  Sprinkle crumble over cake batter. Bake in the preheated oven for 32 to 39 minutes or until cake tests done. Allow to cool to room temperature on a wire rack.

This Penuche frosting is like a toasted brown sugar masterpiece! 1/2 cup melted butter 1 cup dark brown sugar 1/4 cup half and half 1-3/4 cup powdered sugar In a medium saucepan over low heat cook butter and brown sugar for 2 minutes, stirring constantly. Add half and half. Bring to a boil and remove from the heat. Cool to room temperature. Whip caramel mixture and powdered sugar in a stand mixer. Use immediately!

Throwin' it back to the cake I made for the elementary school cake walk...