Carrot Cake

1 ½ cup sugar
1 cup oil
3 eggs
2 cups flour
1 ½ tsp. cinnamon
1 tsp. soda
1 tsp vanilla
½ tsp. salt
¼ tsp. nutmeg
3 cups shredded carrots
1 cup coarsely chopped nuts

Heat oven to 350°F. Grease and flour 13×9x2 inch pan. Mix sugar, oil and eggs until blended; beat 1 minutes. Stir in remaining ingredients except carrots and nuts; beat 1 minute. Stir in carrots and nuts. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 45-50 minutes. Frost with Cream Cheese Frosting. 15 servings.

Chocolate Chip White Cake

For altitudes of 3,500 to 6,500 feet.

1 ¼ cups plus 2 Tbsp. sugar
2/3 cup butter, softened
2 eggs
1 ½ tsp. vanilla or almond extract
3 cups flour
2 ¼ tsp. baking powder
1 tsp. salt
1 1/3 cups milk
½ cup miniature chocolate chips.
Chocolate Frosting

Heat oven to 375º. Grease and flour two 9-inch or three 8-inch round layer pans. Mix sugar, butter, eggs and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pans. Sprinkle chocolate chips over batter.

Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes; cool.

Frost with Chocolate Frosting.

9×13-inch pan: Bake 40-45 minutes.

Cupcakes: Line 30 muffin cups with paper baking cups. Fill cups about ½ full. Bake 20-25 minutes.

Lemon-filled Yellow Cake

Bonnie Butter Cake layers or rectangle White Mountain Cake
Frosting

Lemon Filling:
¾ cup sugar
3 Tbsp. cornstarch
¼ tsp. salt
2/3 cup water
1 Tbsp. butter
¼ cup lemon juice
1 ½ egg yolks, slightly beaten

Mix sugar, cornstarch and salt in 1 ½ quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute. Stir in butter and lemon juice. Press plastic wrap onto filling. Refrigerate until set, at least 2 hours.

Spread cake or fill layers with Lemon Filling. Frost with Frosting.

Marble Cake

For altitudes of 3,500 to 6,500 feet.

1 ¼ cups plus 2 Tbsp. sugar
2/3 cup butter, softened
2 eggs
1 ½ tsp. vanilla or almond extract
3 cups flour
2 ¼ tsp. baking powder
1 tsp. salt
1 1/3 cups milk

2 squares (1 oz. each) unsweetened chocolate,
melted and cooled
1 Tbsp. sugar
2 Tbsp. water
¼ tsp. soda

Heat oven to 375º. Grease and flour two 9-inch or three 8-inch round layer pans. Mix sugar, butter, eggs and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed.

Pour half of the batter into another bowl. Mix chocolate, 1 Tbsp. sugar, water and soda into one batter. l Spoon light and dark batters alternately into pan. Cut through batter several times for marbled effect.

Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes; cool.

9×13-inch pan: Bake 40-45 minutes.

Cupcakes: Line 30 muffin cups with paper baking cups. Fill cups about ½ full. Bake 20-25 minutes.

Bonnie Butter Cake

For altitudes of 3,500 to 6,500 feet.

1 ¼ cups plus 2 Tbsp. sugar
2/3 cup butter, softened
2 eggs
1 ½ tsp. vanilla or almond extract
3 cups flour
2 ¼ tsp. baking powder
1 tsp. salt
1 1/3 cups milk

Heat oven to 375º. Grease and flour two 9-inch or three 8-inch round layer pans. Mix sugar, butter, eggs and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pans.

Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes; cool.

9×13-inch pan: Bake 40-45 minutes.

Cupcakes: Line 30 muffin cups with paper baking cups. Fill cups about ½ full. Bake 20-25 minutes.

Blueberry Dump Cake

1 yellow cake mix, divided
1 can (20 oz.) crushed pineapple with juice
1 can (21 oz.) blueberry pie filling
½ cup butter

Grease 9×13″ pan. Sprinkle half of cake mix over bottom of pan. Pour crushed pineapple with juice over cake mix. Spread blueberry pie filling over top of pineapple. Spirinkle remaining half of cake mix over the top. With a sharp knife, but the butter into small strips and place evenly over the top of the cake. Bake 45-50 minutes at 350º.

Blueberry Buckle

Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.

Apricot Nectar Cake

1 box yellow cake mix with pudding in mix
4 eggs
1 ½ cups apricot nectar (divided)
¾ cup oil
2 cups icing sugar

Combine cake mix, eggs, ¾ cup nectar and oil. Beat well. Bake 1 hour at 300º in bundt or angel food pan until done.

Mix together remaining ¾ cup nectar and icing sugar and pour over cake immediately after removing from oven while still in pan. Cool in pan. Invert on serving platter.

Applesauce Cake (Grandma Linford)

2 ½ cup applesauce
1 cup butter
2 ½ soda
2 cups sugar
1 pkg. Raisins
1 cup nuts
4 good cups flour
1 Tbsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
½ tsp. salt
gumdrops (not licorish) cut with scissors, dipped in flour

Put sauce, soda and butter on stove. When hot, remove and cool. Add other ingredients. Bake at 325º for 1 ½ hours in wax paper lined bread pans.

Applesauce Cake

For altitudes of 3,500 to 6,500 feet.
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
½ tsp. cloves
½ tsp. nutmeg
¼ tsp. allspice
¾ cup water
14 oz. applesauce
¾ cup butter, softened
1 ½ cups sugar
2 eggs
1 cup chopped pecans
½ cups raisins
Icing sugar

Heat oven to 375°F. Grease and flour oblong pan, 13×9x2 inches, or two 9-inch or three 8-inch round layer pans. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, oblong 65-70 minutes, 9-inch layers 50-55 minutes, 8-inch layers 40-50 minutes; cool. Dust with icing sugar or use a vanilla glaze.

Cupcakes:
Bundt Cake; Use 2/3 of recipe. Bake at 375°F for 45 minutes; Frost with apple glaze: 1 cup icing sugar and 2 Tbsp. apple juice.

Sour Cream Spice Cake: Replace applesauce with 1-cup sour cream. Frost with Brown Butter Frosting.