Shortcut Carrot Cake

Elegant, light & delectable are the adjectives I use to describe this cake. Again, my dear friend and neighbor, Lisa, shared this recipe with me. I think she found it in a magazine.

Ingredients:

1 pkg. (2-layer size) spice cake mix
3 large carrots, shredded (about 2 cups)
8 oz. can crushed pineapple, drained
1 cup chopped pecans
2 - 8 oz. pkgs. cream cheese, softened
2 cups powdered sugar
8 oz. tub Cool Whip

Directions:

1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 c. nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. (Lisa baked her cake in a 9x13 pan, and it worked great.)
3. Bake 25-30 minutes or until toothpick inserted in center comes out clean. If using 9-inch square pans, cool pans 10 minutes; invert onto wire racks. Remove pans. Turn cakes over, cool completely.
4. Beat cream cheese and sugar until well blended. Whisk in Cool Whip.
5. If using a 9x13 cake, spread frosting on top of cake and then top with remaining nuts. If using 9-in squares, stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts.
6 Keep refrigerated.

Ice Cream Cake

My friend brought this delicious dessert to our weekly Salad Day. Thanks for sharing, Becky! I made it for my family today, and they loved it!!! ♥

Ingredients:
20 ice cream sandwiches
12 oz. Cool Whip
16 oz. hot fudge sauce
1 pkg. regular Oreos

Layer the following in a deep 9x13 dish two times and freeze until ready to serve:
1. 10 ice cream sandwiches
2. 6 oz. Cool Whip
3. 8 oz. hot fudge sauce (warm it first, so it will drizzle easier)
4. 1/2 pkg. crumbled Oreos

Honey Bun Cake

Ingredients:
1 pkg. yellow cake mix (with pudding)
4 eggs
2/3 cup vegetable oil
1/3 cup water
1 (8 oz.) carton sour cream
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
2/3 cup chopped pecans

Glaze: Combine all ingredients below and beat at medium speed until smooth.
1 cup sifted powdered sugar
2 Tablespoon milk
1/2 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a mixing bowl; beat at medium speed with mixer until smooth.
3. Set aside.
4. Combine brown sugar, cinnamon and pecans; set aside.
5. Pour half of batter into a greased and floured 13x9 baking dish.
6. Sprinkle half of cinnamon sugar mixture over batter.
7. Repeat #5 and #6.
8. Gently swirl batter with knife.
9. Bake for 30-35 minutes or until wooden pick comes out clean.
10. Remove from oven and drizzle glaze over cake.
11. Cool.

Mamaw's Old Fashioned Pound Cake

This is Bill's favorite cake. His mom would make it for his birthday and pile a slice of this cake with strawberries and whipped topping. What a treat!

Ingredients:
1 lb. butter, softened
2 2/3 cups sugar
8 egg yolks
8 Tablespoons evaporated milk
3 1/2 cups flour
1 teaspoon vanilla
1 teaspoon lemon juice
8 egg whites

Directions:
1. Cream together butter and sugar at high speed.
2. Add egg yolks and cream together.
3. On low speed add flour, vanilla, evaporated milk and lemon juice.
4. Fold in stiffly beaten egg whites.
5. Pour batter into greased and floured tube or bundt pan.
6. Bake in oven set at 250 degrees for 1 or 1 1/2 hours.