Taken from my “Favorites” folder!

Add on the sauce just before serving or the cake will become soggy, chopped walnuts may also be added

Servings 12-14

INGREDIENTS:

1/2 cup plus 2 tablespoons butter, softened

2 cups sugar

2 teaspoons vanilla extract

2 large eggs

2 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

4 Granny Smith apples, peeled and chopped

CARAMEL SAUCE:

1/2 cup packed brown sugar

1/4 cup butter, cubed

1/2 cup heavy (33-35%) whipping cream (no substitutes)

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl cream butter with sugar until light and fluffy.

Add eggs and vanilla beat until well combined.

In a bowl combine the flour with cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff).

Stir in apples until well combined.

Spread into a greased baking dish.

Bake for about 40-45 minutes or until top is lightly browned and springs back when lightly touched.

Cool for 30 minutes before serving.

Meanwhile for the caramel sauce in a small saucepan, combine brown sugar and butter; Cook stirring over medium heat until butter is melted.

Gradually mix in heavy cream; bring to a slow boil over medium heat stirring constantly.

Remove from the heat.

Serve with cake.

Test Kitchen Notes; although fresh pineapple is better to use you may use canned just make sure to blot off as much moisture as possible from the slices using paper towels

Servings 6

INGREDIENTS:

5 tablespoons butter, plus more for greasing the pan
1/2 cup dark brown sugar
2 tablespoons dark rum
1 small fresh pineapple, peeled, cored and sliced
1/2 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, room temperature
1 ¼ cups sugar
3 large eggs. room temperature
1/2 cup milk, room temperature

INSTRUCTIONS:————————————

Preheat your oven to 350 degrees F.

Set oven rack to middle position.

Line a 9-inch round cake pan with a circle of parchment paper and grease the sides and bottom with butter.

Melt the butter in a small sauce pan over medium high heat, cooking until it is lightly browned and has a nutty aroma; remove from the heat and carefully and slowly stir in the brown sugar and rum.

Pour the caramel into the cake pan spreading it to cover the bottom.

Arrange the sliced pineapple in a ring slightly overlapping around the inside of the pan, covering the entire surface.

In a bowl sift together the flour with baking powder, salt, cinnamon and nutmeg.

Using an electric mixer on medium speed beat together the butter and sugar until light and fluffy.

Mix in the eggs one at a time reduce the mixer speed to low and add the flour alternating with the milk and mixing until the batter is smooth.

Pour the batter into the cake pan over top of the pineapple and bake rotating the pan once during cooking.

Bake until golden brown and toothpick inserted into the center of the cake comes out clean, about 1 hour.

Remove from the oven and allow to cool for 5-10 minutes.

Run a knife around the edge of the pan to loosen the cake and carefully invert the cake onto a serving platter, remove the parchment paper circle.

Let cool completely before serving.

Servings 12

INGREDIENTS:

3/4 cup butter, softened

3/4 cup sugar

2 large eggs

2 teaspoons vanilla

1 cup sour cream

3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

TOPPING:

1 cup chopped pecans

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

3 tablespoons soft butter

2 teaspoons vanilla

INSTRUCTIONS:—————————–

Preheat oven to 325 degrees F.

Set oven rack to second-lowest position.

Grease a 9-inch springform pan.

In a mixing bow beat 3/4 cup butter with the sugar, eggs and vanilla; mix in sour cream and mashed sweet potatoes puree until well combined.

In a large mixing bowl combine flour, baking powder, baking soda and salt.

With a wooden spoon stir in sour cream/butter mixture into flour mixture just until blended.

Spread in prepared pan; sprinkle with topping.

Bake 65-75 minutes or until cake tests done.

Cool to room temperature.

Loosen edges; remove sides of pan.

To make topping; In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.

A denser-type cake that is very moist and holds up well when drizzled with chocolate or vanilla sauce,it also works very well sliced into cubes to use in trifles…do not use instant pudding for this

See Chocolate Fudge Sauce

Servings 12

INGREDIENTS:

1 (3.4 ounces) package cook-and-serve chocolate pudding/pie filling mix

2 cups milk

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

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a small saucepan prepared pudding with milk according to package directions for pudding.

Pour into a large bowl; add cake mix and beat until well blended.

Spread into baking pan.

Bake for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan.

Cool on a wire rack.

Servings 12

INGREDIENTS:

1/2 cup shortening (Crisco butter flavor shortening is recommended)

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

3 medium ripe bananas, mashed

1-1/2 teaspoon vanilla extract

2 cups all-purpose (or can use whole wheat flour)

1 teaspoon baking soda

1 teaspoon salt

1/2 cup buttermilk

1/2 to 3/4 cup chopped walnuts

FROSTING:

1/2 cup packed brown sugar

1/4 cup butter, softened

6 tablespoons light cream

2-1/2  cups sifted confectioners sugar (you might need more)

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl cream the shortening and both sugars until light and fluffy.

Add eggs, one at a time beating well after each addition.

Beat in mashed bananas and vanilla.

In a bowl combine the flour with baking soda and salt; add to the creamed mixture alternately with buttermilk beating well after each addition.

Stir in walnuts.

Pour into baking pan.

Bake for 25-30 minutes or until cake tests done.

Cool on a wire rack.

For frosting; in a large saucepan combine the brown sugar with butter and light cream; bring to a boil over medium heat, then boil and stir for 2 minutes. Remove from the heat; cool to lukewarm.

Gradually beat in confectioners sugar (starting with 2-1/2 cups) adding in more if needed until frosting reaches spreading consistency.

Spread over cooled cake

Taken from my ‘Favorites” folder!…

Simple moist and sweet… just the best hot milk cake, really all that is needed to top this cake is whipped cream or vanilla ice cream

Servings 12

INGREDIENTS:

4 large eggs

2 cups sugar

2 teaspoon vanilla extract

2-1/4 cups all-purpose flour

2-1/4 teaspoons baking powder

1-1/4 cups full-fat milk or light cream

3/4 cup cold butter, cubed, no substitutes!

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl beat the eggs on high speed of an electric mixer until thick and lemon-colored. (important — beat no less than 5 minutes, the eggs must be thick).

Gradually add sugar beating until mixture is light and fluffy.

Beat in vanilla.

In a bowl combine the flour and baking powder; gradually add to batter beating at at low speed until smooth.

In a small saucepan heat milk and butter just until butter is melted; gradually add to batter; beat just until combined.

Pour into baking pan.

Bake for 30-35 minutes or until cake tests done.

Cool on a wire rack.

Also on www.recipezazz.com

For a reduced  yield use, 1 cup butter, 1 jar marshmallow fluff, 1 cup confectioners sugar and 1 teaspoon vanilla, this can also be used as a cake frosting but beware it is very sweet,  food coloring may be added.

INGREDIENTS:

1-1/2 cups butter, softened

1-1/2 (7 1/2 ounce) jars marshmallow cream or fluff

1-1/2 cups confectioners sugar, sifted (can use more for a thicker filling)

1-1/2 teaspoon vanilla

Also on www.recipezazz.com