Chocolate Pumpkin Cake

I found this recipe in country living mag. and had to make it for Kyle's birthday this week.
It turned out w0nderful and really moist. Yummy!

1 1/2 cups flour

2/3 cup cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 cup canned pumpkin

2 teaspoons vanilla extract

3/4 cup butter, softened

1 cup dark brown sugar

1 cup granulated sugar

3 large eggs, plus one yolk

Frosting:

8 oz. cream cheese, softened

2 sticks unsalted butter, softened

2 cups powdered sugar (I put one cup)

1/4 to 1/2 cup cream or milk

3 teaspoons cocoa

1/4 teaspoon cinnamon

34/ teaspoon vanilla extract

pinch of salt

orange food coloring

my version:
8oz cream cheese
1 cup powdered sugar
whipping cream enough until you get the consistency you want.

Heat oven to 375 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean - about 35 minutes. Cool layers completely before icing.

Frosting:

In the bowl of electric mixer, blend cream cheese and butter on medium-high speed until fluffy. Add in 2 cups of powdered sugar, cocoa, cinnamon, vanilla, salt and 1/4 of the cream or milk. Beat on medium-high speed until smooth. If frosting is too thick, add in more cream, until desired consistency is reached. If it’s too thin add in more powdered sugar. Add in food coloring until desired color is reached. Mix well.

Spread a generous amount of the frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and then put the glaze on.

Glaze:

Place 4 ounces of chopped bittersweet chocolate (chop into really small pieces,) 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides. Makes 1 cup.

Pumpkin Doughnuts

by epicurious

Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
I tried these but I liked the glaze better.

Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze
2 cups powdered sugar
Whipping cream

Preparation

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. I usually press them out really thin...they cook better. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Anna-May’s Cake Mix

By Anna May Evans

One box of yellow or white cake mix

1 c. sour cream

4 eggs

¾ c. oil

¾ c. water

1 tsp. vanilla

1 small flavored instant pudding “flavor you choose makes the flavor of cake”

1 pkg. of baking chips “any flavor”

1 c. nuts

Mix all ingredients together and Bake 350° for 1 hour.

This cake usually sticks to pan, but really good.

Vanilla Chip Island Cookies

1 2/3 c. all purpose flour

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ c. butter (softened)

¾ c. packed brown sugar

¼ c. granulated sugar

1 tsp vanilla extract

1 egg

2 c. (11oz.) vanilla baking chips

1 c. flaked coconut

¾ c. macadamia nuts or walnut chopped

Preheat oven to 375°. Combine flour, baking powder, baking soda and salt in a small bowl; set aside. Beat butter, brown sugar, granulated sugar, and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in chips, coconut, and nuts. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 8-10 min. or until edges are lightly browned. Cool on baking sheets for 2 min.; remove to wire racks to cool completely.

Frosting

Powder sugar

Cream cheese

Vanilla

Milk

Coco if you want chocolate

Or

1 egg white

¼ tsp cream of tarter

¾ sugar

1 tsp vanilla

¼ c. boiling water

Mix ingredients in small bowl and beat until stiff.

Minne May Evans Cookies

By Minnie May Evans

¾ c. Oil

2 c. flour

2 c. oats

6 Tbs Water off raisins

1 c. steamed raisins

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

¾ tsp salt

1 c. sugar

½ c. nuts

2 eggs

Preheat oven 350°. Cream shortening and sugar, then add eggs. Sift flour and dry ingredients together. Mix with shortening and add nuts and raisins. Bake 12-15 minutes.

Winning Ticket Lemon Bars

By Derby Entertaining McClanahan

2 sticks (8 ounces) butter

2 cups flour

1/2 cup confectioners' sugar

4 beaten eggs

2 cups sugar

4 tablespoons flour

4 tablespoons lemon juice

confectioners' sugar

Blend butter, 2 cups flour and confectioners' sugar. Pat into a 13x9x2-inch pan. Bake in a preheated 325° oven for 20 minutes. To prepare second layer blend together eggs, sugar, 4 tablespoons flour and lemon juice. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

CHOCOLATE CAKE FROM SCRATCH

3 c. flour

2 c. sugar

2 tsp. baking soda

1 tsp. salt

1/3 c. cocoa

2 tbsp. vinegar

1 tsp. vanilla

3/4 c. cooking oil

2 c. cold water

Mix dry ingredients well and add liquid ingredients and beat by hand. Pour in 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes. Mix ingredients by hand - DO NOT USE MIXER.

FROSTING:

4 tbsp. butter

4 tbsp. milk

1 c. sugar

Boil 1/2 minute. Add 1/2 cup chocolate chips.

White Cake Mix

5 tablespoons cornstarch

2 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups white sugar

2/3 cup vegetable oil

1/2 cup milk

3/4 cup water

1 tablespoon vanilla extract

4 egg whites

1/4 teaspoon cream of tartar

6 tablespoons butter

2 teaspoons orange zest

1/4 teaspoon salt

4 cups sifted confectioners' sugar

1/2 cup fresh orange juice

1 tablespoon fresh lemon juice

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper. Sift together the cornstarch, flour, baking powder and salt. Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended. Fold the egg whites into the batter. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.

Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

Banana Split Ice Cream

2 cups granulated sugar
3 tablespoons all-purpose flour

1/2 teaspoon salt
1 quart milk
1 (12 fluid ounce) can evaporated milk
6 eggs, beaten
1 tablespoon vanilla extract
1 quart chocolate milk
2 (10 ounce) packages frozen strawberries, thawed
3 bananas, peeled and diced
1 (15 ounce) can crushed pineapple, with juice

In a heavy saucepan over medium heat, combine sugar, flour, salt, milk, and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.

Stir in vanilla, chocolate milk, strawberries, bananas, and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions

Flan

¼ cup Sugar

¼ tsp Salt

½ tsp vanilla

1 can evaporated milk (14oz)

2 eggs, slightly beaten

¼ cup milk

4 TBL Carmel Sauce (below)

Prepare custard and bake in custard cups as for Crème Caramel (below). Chill. Un-mold in serving dishes.

Carmel Sauce

1 ½ cup Sugar

1 cup Hot water

1 TBL Butter

1/8 tsp Salt

½ tsp Vanilla

Put sugar in heavy frying pan over medium heat; stir constantly until sugar is melted and becomes light brown. Remove syrup and heat and add water slowly and carefully (the syrup steams up quickly, and it is easy to get a steam burn). Return pan to heat and boil slowly while stirring until caramel is melted and slightly thickened (238°). Remove from heat; stir in butter, salt, and vanilla. Use immediately, or store in glass jar until ready to use. We keep this in the refrigerator for quick use. If it gets too thick, put the glass jar in a simmering pan of water until sauce melts again.

Caramels

2 cups sugar

1 ¼ cups white corn syrup

3 cups heavy cream

1 cup coarsely chopped nuts (optional)

Combine sugar, corn syrup and 1 cup of cream in a heavy pan. Heat slowly and stir constantly until it starts to boil. Cook to soft-ball stage (236°). Add second cup of cream and cook to soft-ball stage; then add the third cup of cream and cook to firm-ball stage (248°). Stir just occasionally during the cooking of the first two cups of cream. With the third cup of cream, stir constantly until a firm ball is formed in cold water. Add nuts. Butter the pan, and scrape the caramel into it. When cold, cut around edges of pan to loosen caramel; then turn pan upside down and strike hard to release candy onto cutting board. Cut candy into squares, and wrap in waxed paper. 7 ½ X 11 “ pan.

Rocky Road Fudge

5 to 8 large marshmallows cut into ¼

¼ lbs butter

1 small pkg. chocolate chips (6oz)

2 cups sugar

¾ cup evaporated milk

10 large marshmallows

1 cup nuts

½ tsp vanilla

Place cut marshmallows on a tray and freeze. In a large bowl cut the butter into the chocolate chips. Set aside. Bring to a boil in heavy 3 qt. pan the sugar, evaporated milk, and 10 large marshmallows. Boil and stir rapidly (this burns easily) for 5 min. Pour over chocolate and butter. Stir until mixture starts to thicken. Add nuts, vanilla, and frozen cut marshmallows. Pour into butter pan. Place in refrigerator to set. Cut into pieces and serve. 9X9”.

Southern-style Divinity

2 ½ cups Sugar

½ cup light corn syrup

½ cup water

¼ tsp salt

2 egg whites

1 tsp vanilla

¼ to ½ cup chunky style peanut butter

Heat sugar, corn syrup, water, and salt over low heat, stirring constantly until sugar dissolves. Boil to 260° or hard ball stage. Pour in thin stream over stiffly beaten egg whites, beating until mixture holds its shape when a spoonful is placed on waxed paper. Add vanilla and peanut butter; stir in gently but quickly. Drop with a swirl on waxed paper as individual candies, or pour into a lightly buttered pan. Cut candies into pieces. Store in a covered container.

Peanut Butter Cups

3 TBL Butter

1 cup powdered sugar

1 tsp vanilla

½ cup peanut butter

½ cup chopped nuts (optional)

1 cup milk chocolate morsels

Mix butter, powdered sugar, vanilla, peanut butter, and nuts together. Shape into balls, using 1 ½ tsp mixture for each. Chill for 15 min. Melt chocolate over hot water, stirring constantly until just melted. Using a fork or small spoon, dip each ball into the chocolate until it is coated. Set on a rack or pie plate to cool until firm.

Oatmeal Raisin Cookies

2 eggs room temp.

1 cup butter, melted

1 cup brown sugar

½ cup sugar

1 ½ cup Flour

1 tsp Cinnamon

½ tsp salt

3 cups oats

1 cup raisins

1 tsp baking soda

Mix ingredients and bake 350 12 min.

Chocolate Pudding

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

Mix all ingredients and cook on medium heat in saucepan (no hotter). Mix constantly, until it boils for one min. Let cool for five min. stirring twice, then place in serving dishes.

Crème Brulee

2-1/4 cups cream

3 ounces brown sugar

6 egg yolks

1/2 teaspoon vanilla

Scald the cream and sugar, then remove from heat. In a separate mixing bowl, mix the egg yolks and vanilla. Gradually add hot cream mixture, whisking while adding. Place 4-ounce ramekins in a deep (at least 3 inches) pan. Strain the mixture into the ramekins. Bake in a hot water bath at 350 degrees for approximately 50 minutes. Remove from oven and bath and chill. Right before serving, top with one packet raw or brown sugar, then place under broiler until the sugar is a medium brown.

*For chocolate Creme Brulee, add 3 ounces semi-sweet chocolate chips to the cream while it is hot

Pumpkin Roll

3 eggs

1 c. sugar

1 tsp lemon juice

1 tsp baking soda

¼ tsp salt

1 tsp ginger

½ tsp nutmeg

½ tsp cinnamon

¾ c. flour

2/3 c. pumpkin

1 cup nuts (optional)

Filling:

1 c. powdered sugar

8 oz. cream cheese softened

¼ c butter softened

1 tsp vanilla

Beat eggs on high for 1 minute. Add sugar, lemon juice and spices. Fold in flour and pumpkin. Mix up and spread on cookie sheet. Spread nuts on top. Bake @ 375˚F for 15 to 20 min.

Take a dish towel. Sprinkle towel with powdered sugar. Rollup cake with towel inside roll. Do this while the cake is still warm. Let cool. Then unroll and spread with filling. Roll up again and wrap in aluminum foil; refrigerate.

OJ Cake

By Maggie Wepf

1 Box of yellow cake mix

1 c orange juice

½ c oil

1 small pkg instant vanilla pudding

4 eggs

Glaze

1 Cup Sugar

1 stick butter

¼ c Orange Juice

Grease and flour bunt pan. Oven 350 for 50-60 min. Broil Glaze mixture for 2 min. Poke holes in cake and pore glaze over it. Let stand for 30 min. then remove from pan.

Graham Cracker Crust

1 ½ c fine graham cracker crumbs

1/3 c sugar

6 TBS Butter, melted

½ tsp ground cinnamon, optional

Mix crumbs, sugar and melted butter w/ cinnamon until well blended. Press mixture into an 9” pie plate. Bake 375 for 7 – 10 min.

Yellow Cake Mix

2 c flour

1 TBS baking powder

1 tsp salt

½ c softened butter

1 ¼ c sugar

2 eggs

¾ c milk

1 tsp vanilla

Beat together butter and sugar until light and fluffy. Sift together flour, baking powder and salt. Set aside. Mix the cake and flour mixture slowly to butter mixture in a large bow, beating well. Add half flour mixture then half the milk and vanilla. Mix in the rest of flour mixture and egg beating well after each. Mix until smooth. Pour into pan, bake 375 25-35 min.

Jeus Cookies

By Erica Brown

1 c oats ground fine

1 c sliced almonds

2 c flour of choice

1 TBS cinnamon

½ tsp salt

1 c oil (or ½ c flax oil and ½ c flax meal)

1 c maple syrup

1 ½ tsp almond extract

preserves of choice

Make balls w/ dough flatten the middle by pressing finger hole in center. Fill with preserves. Bake 250 12 min. I usually do 350 at 12 min.

Marshmallows

By Martha Stewart

2 ½ TBS Unflavored gelatin

1 ½ C sugar

1 c light corn syrup

¼ tsp salt

2 TBS pure vanilla extract

Powder Sugar (for dusting)

Combine gelatin and ½ cup cold water in bowl of an electric mixer with whisk attachment. Let it stand for 30 min. Combine sugar, corn syrup, salt and ½ c of water in a small (I would use large) heavy saucepan on low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on candy thermometer, raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume about 15 min. Add vanilla, beat to incorporate. Generously dust 8X12 glass pan (or just on a piece of waxed paper) with powdered sugar. Pour marshmallow mixture into pan. Dust with powdered sugar; let stand overnight, uncovered, to dry out.

Spudnuts

By Debra Morey

1 c evaporated milk

1 c warm water

1 tsp salt

3 TBS yeast

1 c mashed potatos

½ c butter

2 eggs

1 tsp nutmeg

1 c sugar

6 c flour

Dissolve yeast in warm water. Soften butter and mix with potatoes, add sugar and mix again. Add yeast, and then add flour one cup at a time mixing and kneading. Let the dough rise about an hour. Roll out and cut with circle cutter. (The thinner they are rolled out the better they cook). Cut the center out w/ small lid. Fry in hot oil that is about 3 -4” deep. Dip in glaze.

Glaze

1 box powdered sugar

1 TBS butter

½ tsp vanilla

Enough water to make a thin consistency.

Chocolate Caramel Popcorn

By Debra Morey

10 c popped popcorn

2 c nuts

1 pkg (8oz) semi-sweet baking chocolate (you can use any chocolate you like including white)

1 c packed brown sugar

½ c karo corn syrup

½ c butter

½ tsp baking soda

Spray big baking dish with oil. In large bowl combine popcorn and nuts. In 2 quart saucepan heat chocolate, brown sugar, corn syrup and butter over medium heat until boiling. Boil 5 min. stirring constantly. Remove from heat and immediately sir in baking soda. Carefully pour caramel mixture over popcorn and nuts. With rubber spatula coated with cooking spray, toss to combine. Spread popcorn mixture into prepared pan. Bake 225 for one hour. Cook on wire rack. Break into bite size pieces. Store in airtight container.

Chess Cake

By Debra Morey

1 box yellow cake mix

1 stick of melted butter

1 egg

Mix these ingredients and spread at the bottom of greased 9X13 pan

8oz cream cheese

2eggs

1 box of powdered sugar (I half this)

Mix by hand – pour over 1^st layer. Bake 350 35-40 min.

Banana Cream Pie

Crust

2 ½ c graham cracker crumbs

1/3 c sugar

¼ c mashed banana

¼ c unsalted butter, melted

Stir gram cracker crumbs, sugar and mashed banana in bowl to blend. Add butter and stir. Press unto pie dish. Chill to firm, about 30 min. Bake crust until set about 15 min @350.

Filling

½ c sugar

1/3 c cornstarch

¼ tsp salt

1 ½ c whipping cream

1 ½ c whole milk

3 large egg yolks

½ vanilla bean, split lengthwise

2 TBS unsalted butter

1 tsp vanilla extract

5 ripe bananas, peeled, cut crosswise into ¼” thick slices

Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about six min. Remove from heat. Whisk in butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hr.

Stir custard to loosen, if necessary. Spread 1 c custard over bottom of crust. Top with half of sliced bananas, then 1 c custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hrs to 1 day. Cut pie into wedges and serve. Top with Whipping Cream.

Chess Pie

½ c butter

1 ½ c sugar

3 eggs

1 tsp vinegar

1 tsp vanilla

1 tsp cornstarch

1 unbaked pie shell

Pinch of salt

Mix butter and sugar. Add eggs, one at a time. Mix well after each. Add vinegar, vanilla, cornstarch, and salt. Mix well. Pour into pie crust. Bake at 350 for 30-40 min or until light brown and set.

Kentucky Derby Pie

4 eggs

1 stick butter, melted

¾ c sugar

¼ c brown sugar

1 c white karo syrup

1 c chocolate chips

1 c pecans

1 tsp vanilla

1 TBS flour

1 unbaked pie shell

Beat eggs, mix all ingredients together. Pour into unbaked pie shell. Bake 350 for 45 min. Serve w/ whipping cream.

Pie Curst

½ tsp salt

1 ½ c sifted flour

½ c oil (hard coconut oil)

4-5 TBS Cold Ice Water

Mix first three until like cornmeal then add water. Roll out and put in pie pan. Bake 450 for 10min.

Éclair Cake

2 boxes French vanilla pudding

12 oz of whipping cream

Box Graham crackers

Make pudding and stir in whipping cream. Then layer graham cracker and pudding mix two times then top with graham crackers and frost.

Chocolate frosting:

2 squares melted bitter chocolate

2 tsp Karo syrup

1 ½ c powdered sugar

3 TBS milk

1 tsp vanilla

Mix and frost cake. Refrigerate 24 hrs to soften crust

No Bake Chocolate Cookies

2 c sugar

½ c milk

½ c butter

3 TBS cocoa

½ c peanut butter

1 tsp vanilla

3 c oatmeal

coconut, optional

In saucepan bring sugar, milk, cocoa, butter, and salt to a boil. Boil for 3-4 min. Remove from heat and quickly stir in oats, vanilla, coconut, peanut butter. Drop on waxed paper in cookies and allow to cool. If you omit cocoa then it gives it a caramel taste.

Lime Chiffon Dessert

By Quick Cooking

1 ½ c crushed graham crackers

1/3 c sugar

½ c melted butter

Filling: 1 pkg (3 oz) lime gelatin

1 c boiling water

2 pkg cream cheese, softened

1 c sugar

1 tsp vanilla

8 oz whipping cream, whipped

Combine the 1^st 3 ingredients, set aside 2 TBS for topping. Press remaining crumbs onto ungreased 13 X 9” dish. In a bowl, dissolve gelatin in boiling water; cool. In mixing bowl, beat cream cheese and sugar, add vanilla; mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hrs.

Buttermilk Spice Cake

By Emeril Lagasse

2 cups brown sugar

1 stick butter, softened

1/2 cup vegetable oil

5 large eggs, separated

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

Pinch of salt

1 cup buttermilk

Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

Frosting

Frosting

Powder sugar

Cream cheese

Vanilla

Milk

Coco if you want chocolate

Or

1 egg white

¼ tsp cream of tarter

¾ sugar

1 tsp vanilla

¼ c. boiling water

Mix ingredients in small bowl and beat until stiff.

Maple Brown Sugar Frosting

This frosting deflates so use quickly....tastes like marshmallow cream

I just halved this recipe

For spice cake

* 1 cup Karo® Corn Syrup with real Brown Sugar

* 3/4 cup butter

* 1 cup sugar

* 3 eggs

* 3 cups flour

* 1-1/2 teaspoons baking soda

* 2 tablespoons pumpkin pie spice

* 1 teaspoon salt

* 1-1/2 cups buttermilk

Preheat oven to 350°F. Cream together Karo®, butter and sugar in large mixing bowl. Add eggs beating until light and fluffy. Stir together flour, soda, pumpkin pie spice and salt in small bowl. Beat flour mixture into mixing bowl with butter mixture. Stir in buttermilk and mix well. Pour batter into two greased and floured 8 or 9-inch round baking pans. Bake at 350°F for 35 to 45 minutes, depending on pan size. Remove from oven and cool on wire rack