Poppyseed Cake

3 CUPS FLOUR
2-1/2 CUPS SUGAR
1-1/2 TEASPOONS SALT
1-1/2 TEASPOONS BAKING POWDER
1-1/2 CUPS MILK
1 CUP OIL
1/4 CUP POPPY SEED
3 EGGS
1-1/2 TEASPOONS VANILLA
2 TEASPOONS ALMOND EXTRACT

MIX DRY INGREDIENTS TOGETHER; BEAT IN MILK, OIL, EGGS, POPPY SEEDS, AND FLAVORINGS. BEAT UNTIL SMOOTH. PUT IN GREASED AND FLOURED BUNDT PAN. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR.

FROSTING:
3/4 CUP POWDERED SUGAR (I USE MORE TO MAKE IT MORE LIKE FROSTING-I PIPE IT ON WITH A DECORATING TUBE TO LOOK LIKE THE 'NOTHING BUT BUNDT' CAKE PLACE.)
1/4 CUP ORANGE JUICE
1/2 TEASPOON VANILLA
1/2 TEASPOON ALMOND EXTRACT
2 TEASPOONS MELTED BUTTER

Chocolate Fudge Cake

CHOCOLATE FUDGE CAKE
2 CUPS FLOUR
2 CUPS SUGAR
1 TEASPOON BAKING SODA
4 TABLESPOONS COCOA
1 CUP WATER
2 CUBES BUTTER (1 CUP)
1/2 CUP BUTTERMILK (OR 1/2 C. MILK W/1 TBLSP VINEGAR ADDED)
3 EGGS
1 TEASPOON VANILLA

FROSTING
6 TABLESPOONS BUTTER
4 TABLESPOONS COCOA
6 TABLESPOONS CANNED EVAPORATED MILK
4-5 CUPS POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP CHOPPED WALNUTS (optional--but they make it really good)

Stir together flour, sugar, and soda in mixer bowl. Bring water, butter, and cocoa to boil in small saucepan, stirring constantly with whisk. Pour this mixture over the dry ingredients and stir. Add buttermilk, eggs, and vanilla. Beat until well mixed. Pour into greased (bottom only) 9x13 pan and bake at 350 degress for 30-35 minutes.

Frosting: Cook butter, cocoa and milk until boiling. Pour in mixer bowl and add powdered sugar and vanilla. Add nuts if desired. FROST WHILE CAKE IS WARM. I like to keep any leftovers in the fridge, covered.

Banana Sheet Cake Bars

BANANA SHEET CAKE
CAKE

Cream:
1 Cup Sugar

½ Cup Butter or Margarine

2 Eggs

1 Cup Buttermilk (substitute = mix 1 Tbsp Vinegar with approximately 1 Cup Milk)

1 Cup Chopped Nuts (suggestion = Pecans)

Add:
2 Cups Flour

1 tsp Baking Soda

1 tsp Vanilla

2 ½ Regular-Sized Bananas, Mashed

Mix all ingredients together. Pour into a greased 9”x13” pan. Bake at 350 degrees for 35-40 minutes. Another option is to pour mixture into a sheet cake pan and bake for 15 minutes at 350 degrees. Check cake consistency with a toothpick.

FROSTING
Boil over low heat for 2 minutes, stirring constantly:

½ Cup Butter or Margarine
1 Cup Brown Sugar

Stir in ¼ Cup Milk.

Continue stirring until mixture comes to a boil. Cool mixture to lukewarm temperature. Add 1 3/4 Cups Powdered Sugar. Beat until mixture has a consistency that will be easy to spread (hot water may be added to thin frosting).

BANANA NUT SHEET CAKE

Cream:

1 Cup Sugar

½ Cup Butter or Margarine

2 Eggs

1 Cup Buttermilk (substitute = mix 1 Tbsp Vinegar with approximately 1 Cup Milk)

1 Cup Chopped Nuts (suggestion = Pecans)

Add:

2 Cups Flour

1 tsp Baking Soda

1 tsp Vanilla

2 ½ Regular-Sized Bananas, Mashed

Mix all ingredients together. Pour into a greased 9”x13” pan. Bake at 350 degrees for 35-40 minutes. Another option is to pour mixture into a sheet cake pan and bake for 15 minutes at 350 degrees. Check cake consistency with a toothpick.

FROSTING

Boil over low heat for 2 minutes, stirring constantly:

½ Cup Butter or Margarine

1 Cup Brown Sugar

Stir in ¼ Cup Milk.

Continue stirring until mixture comes to a boil. Cool mixture to lukewarm temperature. Add 1 3/4 Cups Powdered Sugar. Beat until mixture has a consistency that will be easy to spread (hot water may be added to thin frosting).

Pina Colada Cake

Bake a yellow cake mix- poke holes with a wooden spoon (end) and let cool. Drizzle mixture over cake and Spread on one can crushed pineapple, drained. Top with whipped cream.

Mixture:
1/4 cup pineapple juice
1/3 cup pina colada mix
1 can sweetened condensed milk