Servings 14-16

INGREDIENTS:

1 (18-1/4 ounce) package chocolate cake mix with pudding

1-1/4 cups sugar

1-1/4 cups light cream (such as half and half)

30 large white marshmallows

2 teaspoons coconut extract

1-1/2 (14 ounce) bags sweetened shredded coconut

Chocolate Glaze:

1-1/2 cups sugar

1 cup evaporated milk

1/2 cup butter, cubed

2 cups semi-sweet chocolate chips

INSTRUCTIONS:————————————

Prepare cake according to package directions.

Grease two 13-inch x 9-inch baking pans.

Line bottom and sides of one pan with waxed paper, then spray with cooking spray.

Divide batter into the pans (there will be only a small amount of batter in each pan so do not bake to long).

Bake at 350 degrees F for about 15-17  minutes or until cakes tests done; cool to room temperature.

For the filling; In a large saucepan combine 1-1/4 cups of sugar and  1-1/4 cups light cream; bring to a boil then reduce heat to medium and stir in coconut extract then the marshmallows until smooth.

Mix in the shredded coconut.

Spread over one of the cakes in the pan.

Using waxed paper remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper.

Cool completely.

For chocolate glaze; in a  saucepan bring the sugar, milk and butter to a boil.

Remove from heat, stir in the chocolate chips until smooth.

Pour over cake; cool to room temperature.

Cover and refrigerate for 8-24 hours.

Servings 12-14

INGREDIENTS:

2 cups all-purpose flour

2 cups sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

4 large eggs

1-1/4 cups canola oil

2 teaspoons vanilla

3 cups finely shredded carrots, packed

Yield  2 dozen cupcakes

INGREDIENTS:

3/4 cup butter flavor Crisco shortening

1-1/4 cups sugar

2 large eggs

2 teaspoons vanilla

1-3/4 cups all-purpose flour

1/2 cup baking cocoa (for best flavor use a good quality baking cocoa)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 cup miniature chocolate chips

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Line muffin cups with paper.

In a large mixing bowl, beat shortening and sugar until light and fluffy.

Add in eggs and vanilla, beat well.

Sift together flour, cocoa, baking soda and salt.

Add flour mixture alternately with milk to shortening mixture, beating well after each addition.

Stir in mini chocolate chips.

Fill muffin cups 3/4 full with batter.

Bake for 20-25 minutes, or until cupcakes test done.

Remove from pans to wire rack and cool completely before icing.

Servings 12-14

INGREDIENTS:

1 cup butter, softened

1/2 cup Crisco shortening

3 cups sugar

6 large eggs, room temperature

1 tablespoon vanilla

1 cup whipping cream ( unwhipped)

3 cups all-purpose flour

3/4 teaspoon baking powder

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and flour a 9 or 10-inch tube pan.

In a bowl beat butter with Crisco, sugar and eggs and vanilla for 4 minutes with an electric mixer on medium speed (must beat for at least 4 minutes, this is important!).

Beat in whipping cream until combined.

Sift the flour with baking powder.

Add in flour/baking powder; beat on low speed until just combined.

Spoon batter into prepared pan.

Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).

Remove from oven and let cake cool in pan for 15 minutes, then remove.

Servings 12-14

INGREDIENTS:

Cake:

3 cups all-purpose flour

2 cups sugar ( for a sweeter taste can use more sugar)

1 teaspoon salt

1-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup butter, room temperature ( no substitutions)

1 tablespoon vanilla

2 teaspoons butter extract (optional)

4 large eggs

Butter Sauce:

3/4 cup sugar

1/3 cup butter ( no substitutions)

3 tablespoons light cream or water

2 teaspoons vanilla

Servings 12

INGREDIENTS:

1 cup packed brown sugar

1/2 cup sour cream

2 tablespoons butter plus 1/2 cup butter, divided

2 teaspoons cornstarch

2 teaspoons vanilla, divided

2 cups vanilla ice cream, softened but not melted (just soft enough to blend in the batter)

2 large eggs

1-1/2 cups all-purpose flour

1 cup graham cracker crumbs ( about 16 squares)

2/3 cup sugar

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped pecans, toasted

sweetened whipped cream

Servings 12

INGREDIENTS:

1 (18.25 ounce) box yellow cake mix

1  (4-serving) size small vanilla instant pudding

3/4 cup vegetable oil

3/4 cup water

4 large eggs

1 tablespoon butter extract

1 tablespoon vanilla extract

1/2 cup sugar

2 tablespoons ground cinnamon

Topping:
1 cup confectioners sugar
1 tablespoon hot light cream or hot milk
1/2 teaspoon butter extract
1/2 teaspoon vanilla extract

INSTRUCTIONS:————————————
Preheat oven to 350 degrees F.

Grease a 9 x 13 baking pan.

In a bowl combine the cake mix with vanilla pudding, water, eggs, and oil; beat for about 3 minutes at medium speed.

Mix butter extract and vanilla until combined.

Pour half batter mixture in pan.

Mix sugar and cinnamon and sprinkle half over batter.

Spread remaining batter and rest of sugar mixture on top, then swirl a knife through.

Bake for 30 to 35 minutes.

Whisk 1 cup confectioners sugar with 1 tablespoon hot light cream or milk, 1/2 teaspoon butter extract and 1/2 teaspoon vanilla, then drizzle over the cake.