CRANBERRY-CARROT LAYER CAKE

1. 4 eggs
2. 1-1/2 cups packed brown sugar
3. 1-1/4 cups vegetable oil
4. 1 teaspoon grated orange peel
5. 2 cups all-purpose flour
6. 1 teaspoon baking soda
7. 1 teaspoon ground cinnamon
8. 3/4 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1/4 teaspoon ground cloves
11. 2 cups shredded carrots
12. 1 cup dried cranberries

CREAM CHEESE FROSTING:

1. 2 packages (8 ounces each)
2. cream cheese, softened
3. 3/4 cup butter, softened
4. 4 cups confectioners’ sugar
5. 1 tablespoon milk
6. 1/2 teaspoon ground ginger
7. 1/2 teaspoon grated orange peel

1. In a large mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture. Stir in carrots and cranberries.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar, milk, ginger and orange peel. Split each cake into two horizontal layers. Spread frosting between layers and over top and sides.

CHOCOLATE MINT LAYER CAKE

1. 1/2 cup butter, softened
2. 1-3/4 cups sugar
3. 3 eggs
4. 4 squares (1 ounce each) unsweetened chocolate, melted and cooled
5. 1 teaspoon vanilla extract
6. 3/4 cup milk
7. 1/2 cup water
8. 1-3/4 cups all-purpose flour
9. 3/4 teaspoon baking soda
10. 1/2 teaspoon salt

FILLING:

1. 1 cup heavy whipping cream
2. 3 tablespoons confectioners’ sugar
3. 1/8 teaspoon peppermint extract
4. 3 to 4 drops green food coloring, optional

ICING:

1. 1 cup (6 ounces) semisweet chocolate chips
2. 1/4 cup butter
3. 1/3 cup evaporated milk
4. 1 teaspoon vanilla extract
5. 1-1/2 cups confectioners’ sugar

1. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. In a large mixing bowl,fluffy. Add the eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the milk and water. Combine flour, baking soda and salt; add to creamed mixture alternately with milk mixture.
2. Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For filling, in a small mixing bowl, beat the cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake.
4. For icing, in a microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly.
5. Beat in evaporated milk and vanilla. Gradually beat in confectioners’ sugar. Frost and decorate cake. Chill 2 hours before slicing.

GINGERBREAD TORTE

1. 3/4 cup butter, softened
2. 3/4 cup sugar
3. 2 eggs
4. 1 cup molasses
5. 3 cups all-purpose flour
6. 3 teaspoons ground ginger
7. 2 teaspoons baking soda
8. 1-1/2 teaspoons ground cinnamon
9. 3/4 teaspoon salt
10. 1 cup milk

CREAM CHEESE FROSTING:

1. 1 package (8 ounces) cream cheese, softened
2. 1/4 cup butter, softened
3. 2 teaspoons grated lemon peel
4. 3-3/4 cups confectioners’ sugar

1. Grease three 9-in. round baking pans. Line with waxed paper; grease and flour thepaper. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comesout clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small mixing bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners’ sugar until blended. Place one cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerate until serving.

DELECTABLE RASPBERRY CREAM CAKE

1 package (18-1/4 ounces) yellow cake mix

FILLING:

• 2 tablespoons all-purpose flour
• 2/3 cup milk
• 6 tablespoons butter, softened
• 1/3 cup shortening
• 2/3 cup sugar
• 3/4 teaspoon vanilla extract
• 2 cups fresh raspberries, divided

GLAZE:

• 1 cup (6 ounces) semisweet chocolatechips
• 3 tablespoons half-and-half cream
• 2 tablespoons butter
• 2 tablespoons light corn syrup
• White chocolate garnish and pearl dragees, optional

1. Prepare and bake cake according to the package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil thickened. Cool to room temperature. In a small mixing bowl, cream butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
3. Place one cake layer on a serving plate. Spread with 1 cup filling. Place remaining filling in a pastry bag with star tip #195; pipe filling around outside edge of cake. Sprinkle 1-3/4 cups raspberries over filling. Top with second cake layer. Chill.
4. For glaze, combine chocolate chips, cream, butter and corn syrup in a small saucepan. Cook over low heat until chocolate is melted, stirring occasionally. Remove from the heat; stir until smooth. Spread enough glaze over the top of cake to cover. Chill for 10 minutes. Repeat with remaining glaze, allowing glaze to drape over sides. Chill for 1 hour.
5. Arrange remaining raspberries on top; add white chocolate garnish and pearl dragees if desired. Refrigerate leftovers.

PEANUT LOVER’S BROWNIES

Ingredients:

1. 1/2 cup butter, softened
2. 3/4 cup all-purpose flour
3. 1/2 cup graham cracker crumbs
4. 1/4 cup sugar
5. 1/2 cup salted peanuts, chopped

BROWNIE LAYER:

1. 3/4 cup butter, cubed
2. 4 squares (1 ounce each) unsweetened
3. chocolate, chopped
4. 4 eggs
5. 2 cups sugar
6. 2 teaspoons vanilla extract
7. 1 cup all-purpose flour

PEANUT CREAM TOPPING:

1. 1 cup creamy peanut butter
2. 1 carton (12 ounces) frozen whipped topping, thawed
3. 12 miniature peanut butter cups, coarsely chopped

Method:

1. Line a 13-in. x 9-in. x 2-in. baking pan with foil; grease the foil. In a small mixing bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack. Sprinkle peanuts over crust.
2. In a microwave, melt butter and chocolate; stir until smooth. In a mixing bowl, combine eggs, sugar, vanilla and chocolate mixture. Gradually add flour. Spread over crust. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For topping, warm peanut butter for 30 seconds in a microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan; remove foil. Cut into bars. Store in the refrigerator.