Chocolate Raspberry Torte

A dense confection of chocolate and raspberry topped with a light chocolate ganache and chocolate shavings. Did I mention that there was chocolate in there?

Ingredients:

2 pkg. (8sq) Baker's Semi-Sweet Chocolate, divided
3/4 cup butter or margarine
1 pkg. (85g) Jell-O raspberry jelly powder
1/2 cup sugar
3 eggs
1/3 cup flour
1/2 cup chopped toasted pecans (optional)
2 cups thawed Cool Whip Whipped Topping


Method

Preheat oven to 350 degrees. Grease and flour 9 inch round cake pan; line bottom with parchment paper. Microwave 4 squares of chocolate and butter in large bowl on medium 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir dry jelly powder and sugar into chocolate until well blended. Mix in eggs. Stir in flour and pecans until well blended. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in centre comes out with fudgy crumbs. Do not over-bake. Cool in pan 5 minutes. Run small knife around side of pan to loosen edge. Invert onto serving platter; remove parchment paper. Cool cake completely. Meanwhile, melt 4 squares of chocolate in microwaveable bowl on medium 1 1/2 minutes or until melted; stirring after 1 min. Stir until chocolate is completely melted; stir in whipped topping until smooth. Frost cake with whipped chocolate mixture. Garnish with chocolate strips. Melt 4 squares Baker's semi-sweet baking chocolate in microwave on medium. Spread on parchment paper covered 15 x 10 in baking sheet. Refrigerate 30 min. Cut into irregular shape pieces (if chocolate becomes soft, place in refrigerator 5 min). Arrange on cake. Sprinkle with icing sugar. Store cake in refrigerator.

Notes: Prep 20 min. Total: 1 hr. 30 min. (incl refrigerating)

Submitted By: joycedsumara

Apple Walnut Cake

Crunchy apples and walnuts make this cake stand out. Top it with whipped cream for a perfect dessert.

Ingredients:
4 cups coarsely chopped apples
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 t. vanilla
2 cups flour
2 t. soda
2 t. cinnamon
1 t. salt
1 cup chopped walnuts

Method

Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13x9" pan for 1 hr. Top with 10x sugar or whipped cream.

Submitted By: MargeSLP

Devil's Food Cake

This rich chocolate recipe makes a decadent cake any chocolate lover will enjoy. Try it for dessert tonight.

Ingredients:
1 2/3 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups granulated sugar
1/3 cup margarine, softened
1 large egg, separated
1/4 cup light corn syrup
1 1/2 cups skim milk
2 egg whites
2 cups prepared light chocolate frosting

Method

Preheat oven to 350 F. Spray two 9" round cake pans with vegetable spray. On a sheet of waxed paper, combine flour, cocoa, baking powder, salt and baking soda. Mix well. In a large mixing bowl, using an electric mixer set on medium speed beat together sugar and margarine until light and fluffy. Beat in egg yolk and corn syrup. At a low speed, alternately beat in mix and flour mixture until combined. In another large mixing bowl, using clean beaters, beat egg whites on high speed until stiff, but not dry, peaks form. Fold beaten egg whites into batter. Spread batter into prepared pans, smooth tops. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Place pans on wire racks, cool for 10 minutes. Turn cakes out onto racks and cool completely.

Chocolate Caramel Candy Cake

This chocolate cake is topped with caramel ice cream topping, and then whipped topping sprinkled with Butterfinger candy bar pieces.

Ingredients:
Cake: 3 cups flour
2 cups sugar
6 TBLS cocoa
2 tsp baking soda
1 tsp salt
2/3 cups vegetable oil
2 tsp vanilla
2 TBLS vinegar
2 cups water
Topping:
1 small container cool whip
1 Butterfinger candy bar
1 small jar (half a larger jar) of caramel/butterscotch ice cream topping

Method

Mix together dry ingredients for cake. Add oil, vanilla, vinegar and water, mixing until blended. Pour into 13x9 pan and bake at 350 degrees for 35-40 minutes. Cool. Once cake is cool, poke a few holes in it. Pour caramel sauce over cake. Frost the cake with Cool Whip. Sprinkle crushed candy bar over Cool Whip. Best served same day. Refrigerate leftover cake.

Buttercream Icing

The author says: "All my cakes are done in buttercream icing. It's a finer finish and tastes better. Once you try this buttercream icing, you will never use a commercial icing again."

Ingredients
3-1/2 cups sugar
13 large egg whites
3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6 tablespoons clear vanilla extract

Instructions
In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not carmelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes.

As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat.

Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch.

At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more. The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.)


Recipe from: Sweet Celebrations

Browned Butter Frosting

Ingredients
1/2 cup (1 stick) butter or margarine
About 4-1/2 cups sifted confectioners' sugar
About 5 tablespoons milk
1-1/2 tablespoons light corn syrup
1-1/2 teaspoons vanilla extract

Instructions
Brown butter or margarine untiil golden in a saucepan large enough for mixing frosting. Add sugar alternately with milk, corn syrup, and vanilla extract. Mix well. Spread over cold cake.

Yield: frosting for 2 dozen cupcakes, for an 8-inch, 2-layer cake, or for one 9-inch loaf cake.

From: The Spice Cookbook by Avanelle Day and Lillie Stuckey (David White Company)

Bread Pudding Coffee Cake Recipe

From Peggy Trowbridge Filippone.



At a Glance
Prep Time : 15min
Cook Time : 40min
Course : Brunch, Cakes, Dessert
Special : Caffeine-Free, Easy, Large Quantity, Make Ahead, Non-Alcoholic, Vegetarian
Type of Prep : Bake, Mix / Beat


Here we have an interesting bread pudding and coffee cake combination flavored with plump raisins and cinnamon. It is sure to please all at breakfast or dessert. Take shortcuts with pre-made sweet dinner rolls and boxed muffin mix. The coffee cake is delightfully moist without being overly sweet. Feel free to make it a day or two in advance. It tastes even better after sitting awhile.
INGREDIENTS:
18 sweet dinner rolls (tested with King's Hawaiian)
4 large eggs, divided use
1-3/4 cups whole milk, divided use
1/2 cup sour cream
3 tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
1 box (15.2 ounces) cinnamon streusel muffin mix (tested with Betty Crocker)
1/4 cup vegetable oil
1 cup jumbo red raisins, soaked in hot water at least 15 minutes, drained and patted dry on paper towels
1/2 cup chopped pecans
.
Glaze:
1 cup powdered sugar
1 to 2 Tablespoons (about) milk or cream
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.

Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.

In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined.

Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.

Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.

Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.

Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.

Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.

For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.

Store any leftovers in a covered. This is even better the next day.

Yield: 24 to 36 servings, depending on cut size.

Candy Bar Angel Cake

Toffee candy and a chocolate icing make this angel food cake special.

Ingredients:
1 pkg. white angel food cake mix
1 cup fat-free (skim) milk
1 pkg.(4 serving) chocolate instant pudding and pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 bar (1.4 ozs.) chocolate covered toffee candy, chopped
Method

1. Bake and cool cake as directed on package for angel food cake (tube pan). Remove cake from pan. Split cake horizontally to make 2 layers. 2. Beat milk and pudding in large bowl, using a wire whisk or hand beater, until blended. Fold in whipped topping. 3. Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but not longer than 24 hours. Sprinkle candy over top of cake just before serving.

Submitted By: mrsespy

Sunburst Angel Food Salad

Ingredients:
2 8-10 oz angel food cakes
1 14 oz can sweetened condensed milk
1/3 cup fresh lemon juice
2 cups fresh peaches, peeled and chopped
2 medium bananas, thinly sliced
1 20 oz can pineapple tidbits, well drained
2 cups sweetened whipped cream
Garnish:
6 fresh lemon slices
Method

Tear cakes into 2 inch pieces and arrange evenly in bottom of a 9 x 13 x 2 inch baking dish. In a small bowl stir together milk and juice. Pour evenly over cake pieces. Top with peaches, bananas, and pineapple. Spread whipped cream evenly over top. Garnish top with lemon slices. Cover and chill for 1-2 hours before serving.

Notes: This flavorful sweet salad is wonderful with summer fresh peaches. When in season, strawberries, apricots, blackberries, or raspberries are also great in this delicious chilled treat, a perfect summertime dessert.

Angel Lemon Bars

Ingredients:
1 pkg dry angel food mix
1 can of lemon pudding filling
1 8 oz pkg of cream cheese
1 lb. powdered sugar
2 tsp vanilla
1 stick margarine
1 cup nuts finely chopped
Method

Mix the cake mix with the lemon pie filling. Pour into a well greased jelly roll pan Bake at 350 degrees for 20 minutes. Cool. With the remaining ingredients make the frosting and cover the cooled cake. Cut into bar lengths and serve.

By: dinty85

Blueberry White Chocolate Coffeecake Recipe

Ingredients
1-1/2 cups sugar
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1-1/2 tsp baking powder
1 tsp vanilla
1 tsp almond extract
4 eggs
3 cups all-purpose flour
2 cups white chocolate chips
1 can (21 ounces) more fruit blueberry pie filling

Glaze:
1 cup powdered sugar
4 ounces cream cheese, at room temperature
1 to 2 Tbsp heavy cream or milk

Instructions
Heat oven to 350 degrees F. Line jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with non-stick foil or generously grease the pan.

Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour.

Spread 2/3 of the batter in pan. Sprinkle white chocolate chips evenly over batter. Carefully spoon out and spread blueberry filling over chips. Drop remaining coffeecake batter by tablespoonsful onto pie filling.

Bake about 40 to 45 minutes, or until batter begins to turn golden. Let rest about 10 minutes while you make the glaze. Drizzle glaze over warm coffee cake. Serve warm or let stand until cool. Store in a covered container.

For the glaze, mix ingredients until smooth and of drizzling consistency. Use a zip-top baggie with a tiny corner cut off as a container and drizzle a wiggly pattern over the top of the coffeecake.

Yield: 36 servings
Recipe from: Peggy, Home Cooking Guide

Angel Food Delight

This light and fresh dessert is perfect after a heavy meal or as a snack anytime of the day.

Ingredients:
1 angel food cake, torn into bite sized pieces
2 cans sweetened condensed milk
Lemon juice, to taste
Seasonal fruit such as, blackberries, raspberries, blueberries, strawberries, peaches, etc.

Method

Layer a 9 x 12 cake pan with the angel food cake pieces. Stir lemon juice to taste into the sweetened condensed milk and pour this mixture over the cake pieces, using a spatula to spread evenly. Top with fruit and serve.

Submitted By: abbieginn@yahoo.com

Light Tropical Dessert Pizza

All of the ingredients involved in this healthier dessert are pre-made and tasty. Add your favorite fresh fruits to really personalize the dish.

Ingredients:
1 Pre-made angel food cake
2 kiwi fruits - sliced
1 pint strawberries - sliced
1 can pineapple - sliced
1 container Light Cool Whip (thawed)
Method

Cut 1 inch off the bottom of the angel food cake and place on a large plate or platter. Spread softened Light Cool Whip over the top of the angel food cake. Arrange sliced fruits over the top all the way around the cake. Top with powdered sugar if desired before serving. Chill in the refrigerator and promptly store any left-overs in refrigerator.

Notes: The great thing about this recipe is that it is adaptable to your family's particular likes! You can substitute any fruit that you wish or that is in season at the time.

Sweet T's Trifle

This dessert is quick and easy to prepare and is great for using those berries you just picked up at the farmer's market.

Ingredients:
Angel food cake
1 pint blueberries
1 pint strawberries, chopped
2 kiwis, chopped
2 pkgs sugarfree cheesecake pudding
2 containers fat free Cool Whip
1 cup skim milk
1 tsp almond extract

Method

Coarsely chop angel food cake into bite sized pieces. Coarsely chop strawberries and kiwi. Make pudding according to directions and gently fold in 1 container of Cool Whip. In measuring cup add almond extract to skim milk. Start layering all ingredients. Start with cake, then drizzle milk mixture over cake and add a handful of fruit. Smooth 1/4 of pudding mixture over fruit. Continue until all ingredients are used. Add 1/2 tub Cool Whip to top and garnish with bits of fresh fruit and sprigs of mint.

Submitted By: butterfly73

Cookie recipe: Plant City Strawberry Angel Food Cake Delight

This angel food cake is tall and full of flavor with strawberries and pineapple. It is a light and delicious dessert that is great for a warm summer night.

Ingredients:
1 12 ounce tub Cool Whip
1 pkg vanilla pudding mix (cook and serve)
1 can drained pineapple
1 angel food cake
1 pint fresh strawberries, thinly sliced
Method

Cut cake into thirds horizontally. Prepare pudding with 2 cups of milk and let cool completely. Add drained pineapple. Take half of pineapple mixture and put in another bowl then add cool whip and mix well. Slice strawberries thin. On the bottom cake smear pudding mixture, sliced berries then cool whip mixture. Repeat layers until top of cake is covered. Chill in fridge for one hour.
Submitted By: WICCAN4LIFE
Notes: It is important to let the pineapple drain well and also that the pudding is completely cooled before you add the pineapple.

Blueberries and Cream Cheesecake

Ingredients
1-1/2 cups graham cracker crumbs
1-1/2 cups plus 2 tbsp sugar, divided
1/3 cup butter or margarine, melted
3-1/2 cups fresh blueberries, divided
3 tbsp cornstarch, divided
3 (8-ounces) pkgs cream cheese, softened
4 large eggs
1/4 tsp salt
2 (8-ounces) cartons sour cream
1/2 tsp vanilla extract
1/4 cup water

Instructions
Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325 degrees F for 9 minutes. Cool.

Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/2 cup mixture for making glaze.

Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt.

Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.

Stir together sour cream, 2 tablespoons sugar and vanilla; spread over cheesecake. Bake at 325 degrees F for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours.

Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries; cool.

Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake.

Blueberry Couscous Cake Recipe

Ingredients
6 cups apple juice
1 Tbsp vanilla
3 cups couscous
1 pint blueberries

Instructions
Pick over blueberries, wash and set on paper towels to dry.

Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened and all juice absorbed. Remove from heat. Gently fold the blueberries into hot mix.

Rinse, but don't dry, a 9 x 14-inch cake pan and pour the mix into it. Chill until set, about 2 hours. Cut into squares.

Variations:
Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.

Yield: 18 - 24 servings

Credits
Recipe from: Vegetarian Gourmet, Summer 1992

Peanut Butter Pound Cake

Peanut butter makes this pound cake special. Add a peanut topping for a double nutty dose.

Ingredients:
For Cake;
1/2 C. Butter (1 Stick), Softened
1/2 C. Creamy Style Peanut Butter
1 C. Sugar
1 Tsp Vanilla
1 Tbsp Milk
4 Eggs
2 C. All-Purpose Flour
1/2 Tsp Ground Cinnamon
1/4 Tsp Baking Powder
For Topping:
1 Tsp Ground Cinnamon
1 Tbsp Sugar
1/4 C. Lightly Salted, Dry Roasted Peanuts, Crushed
Method

1. Preheat oven to 325 degrees. Grease a 9x5x3 loaf pan. 2. Cream butter, peanut butter, and sugar together 3. Add vanilla and milk; beat well. 4. Add eggs one at a time. 5. Sift together the flour, cinnamon, and baking powder, and stir into batter. 6. Pour batter into prepared loaf pan. 7. In a ziplock bag, pour in the 1/4 cup peanuts, and roll with a rolling pin to crush. Add the rest of the topping ingredients and sake well. Sprinkle over top of cake and pat gently to press the topping slightly into the top of the batter. 8. Bake in preheated oven for 1 hour, or until cake tests as done. Cool in pan for 10 minutes before removing to cooling rack. Let cool completely serving.
By Josie-Lynn Belmont

Blue Ribbon Cheesecake Recipe

The Author says: "I have won numerous awards with this recipe." --George Geary

Ingredients
Crust:
1-1/4 cups graham cracker crumbs (300 mL)
1/4 cup unsalted butter, melted (50 mL)

Filling:
4 packages (each 8 ounces/250 g) cream cheese, softened
1-1/4 cups granulated sugar (300 mL)
4 eggs
3 Tbsp fresh lemon juice (45 mL)
1 tsp vanilla (5 mL)

Topping:
1/2 cup sour cream (125 mL)
1/4 cup granulated sugar (50 mL)
1 Tbsp fresh lemon juice (15 mL)
1/2 tsp vanilla (2 mL)

Decoration:
2 cups fresh strawberries, sliced (500 mL)

Instructions
Preheat oven to 350 degrees F./180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust:
In a medium bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

Filling:
In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in lemon juice and vanilla. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping:
In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.

Decoration:
Top with sliced strawberries when completely chilled.

Tips:
• Zest lemons and limes before juicing and freeze the zest for another recipe.
• This cheesecake freezes well for up to 4 months before decorating. Defrost in the refrigerator the day prior to use and then decorate.

Variation:
If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.

Yield: 10 to 12 servings

Black Russian Cake

Ingredients
Cake:
1 package dark-chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua

Topping:

1 cup confectioner's sugar, sifted
2 tablespoons strong coffee
2 tablespoons Kahlua
2 tablespoons creme de cacao

Instructions
Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioner's sugar, coffee, kahlua, and creme de cacao. Mix well and spoon over the warm cake

Black Devil's Food Cake (Low-Fat)

Ingredients
Vegetable oil spray
2 cup all-purpose flour, plus flour for dusting pan
1 3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup fat-free or low-fat buttermilk
2 tablespoon vegetable oil
1 cup strong coffee

Instructions
Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil.

In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.

Yield: 20 servings

Seven-minute frosting or a dusting of powdered sugar can dress up the top.

Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber.

Pumpkin Cake Roll

Pumpkin cake surrounds cream cheese filling in this luscious cake roll.

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup ground nuts
Filling:
1 cup powdered sugar
2 three-oz. packages of cream cheese 4 Tbs. margarine
1/2 tsp. vanilla
Method

Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10x15 sheet cake pan. Top with ground nuts. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, margarine and vanilla. Unroll cake; spread on filling and roll back up. Keep refrigerated.

Black Bottom Mini-Cups (Cupcakes) Recipe

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup water
1/3 cup vegetable oil (we used canola)
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract

6 ounces semi-sweet chocolate chips (about 1 cup)

Instructions
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.

In a small bowl, blend cheese, egg and 1/3 cup sugar until smooth. Set aside.

In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt and 1 cup sugar. Stir in water, vegetable oil, vinegar and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.

Cool completely before serving.

Yield: about 60 mini-cupcakes

For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center cake recipe of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.

Banana Passover Sponge Cake Recipe

Ingredients
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla

Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.

In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
It's my birthday cake! :)

Banana Passover Sponge Cake Recipe

Ingredients
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla

Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.

In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.

Banana Nut Cheesecake

Ingredients
1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water

Instructions
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F. for 40 minutes. Loosen cake from rim; cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

Bananas and Cream Bundt Cake

Ingredients
1/3 cup shortening
1-1/4 cups sugar
2 eggs
1 tsp. vanilla
3 medium ripe bananas, mashed
2 cups flour
1-1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (8 ounces) sour cream (see note)
3/4 cup chopped walnuts or pecans

Instructions
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.

Pour into a greased and floured 10-inch bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.

Yield: 12 servings.

*Useful Tip: Or replace sour cream with 1 cup of banana or vanilla yogurt.

Peerless Passover Pecan Cake

This cake makes for a great addition to your Passover celebration or as a dessert for any occasion.

Ingredients:
9 extra large eggs, separated
3/4 cup sugar
1/4 cup brown sugar
8 oz pecans, toasted and ground fine
3 1/2 tbsp matzo meal or 2 tbsp flour if not Passover
1/2 tsp salt
Topping:
1 1/2 cup whipping cream
2 tbsp caramel syrup, made with cane sugar
1 tsp vanilla
Method

Mix pecans, matzo meal, salt and set aside. Beat egg whites until stiff and set aside. Beat yolks until sunny yellow color (mousse thick) and add 1 cup sugar. Add nut mixture gradually. Fold in egg whites. Pour mixture into ungreased angel food pan. Bake at 350 degrees for 1 hour. Remove from oven immediately and invert to cool. Remove from pan and split cake horizontally into 2 layers. Frost and fill with whipped cream mixed with caramel syrup to taste, about 2 tbsp. This is available at Starbucks or other coffee stores. Add sugar to taste and add vanilla. Frost and garnish with pecans.

Notes: Kosher for Passover, but good enough for company all year.

Angel food Cake with Fresh Strawberry Sauce

An extra special low fat treat--angel food cake with strawberries and whipped topping.

Ingredients:
1 store bought angel food cake
1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
2-3 cups fresh sliced strawberries
1/2 cup water
1/2 cup Splenda
3 tablespoons cornstarch
1/2 teaspoon lemon juice
1 container low-fat Cool-Whip thawed
Method

In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water. Bring mixture to a boil. Cook on low heat,stirring constantly until mixture thickens. Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled. Top with cool-whip.

Notes: This is so refreshing and very low fat. The angel food cake is fat free. The other ingredients are very low.

Chicken Jalapeno Rolls

Chicken breasts are filled with a mixture of cream cheese, cheddar cheese, and jalapeno pepper. It's served with jalapeno jelly for dipping.

Ingredients:
4 skinless, boneless chicken breast halves
8 oz. cream cheese
1/4 cup grated cheddar cheese
1 jalapeno pepper, seeded
Salt and pepper
4 eggroll wrappers
Jalapeno pepper jelly
Olive oil
Method

In food processor, mix cream cheese, cheddar, and jalapeno until smooth. Butterfly breasts and pound thin. Spread 1/4 of cheese mixture down center of each breast. Roll up, folding ends in. Secure with tooth picks. Saute on medium-low heat in nonstick pan using a little olive oil. After juices run clear, remove from pan and roll up in egg roll wrappers. Cook in a little more oil until crunchy. Serve with jalapeno jelly on the side for dipping.

Spring Flower Cake

Clever cuts and fresh strawberries can make a plain angel food cake look just like a blooming flower.

Ingredients:
1 cup Baker's Angel Flake Coconut 2 drops food coloring, any color 1 pkg. (10 oz.) store-bought prepared round angel food cake
1 cup thawed Cool Whip Whipped Topping
3 cups halved strawberries
Method

Toss coconut with food coloring until evenly tinted; set aside. Place cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon 3 cups halved strawberries into center of "flower." Store leftover cake inSubmitted By: goofydoo@hotmail.com refrigerator.

Classic Angel Flake Coconut Cake

Pudding and coconut flakes form the center layer as well as the topping for this tasty angel food cake.

Ingredients:
1 pkg. yellow cake mix
7 oz pkg flaked coconut, divided
1 C cold milk
1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
1/4 C powdered sugar
1-8 oz tub whipped topping, thawed

Method
Prepare cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes. Place one of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour.

Snack Attack Chocolate Cake

The batter for this deliciously moist and rich chocolate cake recipe contains cocoa powder and buttermilk, and those same ingredients are also used in the powdered sugar icing.

Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup (2 sticks) unsalted butter
4 tbsp. cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla extract
Ingredients for Frosting--
1/2 cup (1 stick) unsalted butter
4 tbsp. cocoa
5 tbsp. buttermilk
4 cups (1 box) powdered sugar, sifted 1 tsp. vanilla extract
1 cup chopped walnuts (optional)
Method

Preheat oven to 400 degrees. Grease a 9" x 13" pan. Sift together flour and sugar; set aside. In a saucepan over high heat, bring butter, cocoa and water to a boil, then pour over the sugar and flour mixture and mix well. Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well. Pour into prepared pan. Bake for 25 minutes at 400 degrees or until toothpick inserted in cake center comes out clean. To Prepare the Frosting: In a saucepan over high heat, bring butter, cocoa and buttermilk to a boil, and remove from heat. Add sugar and vanilla, and beat with a wire whisk until well blended. Stir in nuts, if using. While frosting is still warm, spread on cake.

Banana Cake with Cinnamon Glaze Recipe

This wonderfully moist banana cake is so easy to whip up, you'll want to make it often. The nuts are optional. If you're not crazy about cinnamon, feel free to omit it from the glaze.
INGREDIENTS:
1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp pure vanilla extract
Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 Tbsp milk or cream
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts.
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Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size

Avocado Holiday Cake

Ingredients
1 egg, slightly beaten
1/2 cup mashed avocado
1/2 cup buttermilk or sour milk
1 cup chopped pecans
1 cup chopped candied cherries
1 cup chopped candied pineapple, optional
2 cups sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions
Preheat oven to 350 degrees F. Mix egg, avocado, buttermilk, pecans, cherries and pineapple. Sift together remaining ingredients into a large bowl. Pour avocado mixture into flour mixture. Mix only until flour is moistened. Do not overblend. Pour into a well-greased 9 x 13-inch pan or 3 small 4 x 7-inch loaf pans. Fill slightly more than 1/2 full. Bake 1 hour, or 45 minutes if using small pans. Cool on rack.

Yield: 24 servings
Submitted by: Peggy

Atkins Coconut Layer Cake Recipe

Ingredients
8 eggs
3/4 cup sugar substitute (such as granular Splenda)
1 tablespoon coconut extract
2/3 cup Atkins Bake Mix (or substitute)
1/2 cup unsalted butter, melted and cooled
6 egg whites
3/4 cup sugar substitute
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2/3 cup unsweetened shredded coconut

Instructions
Heat oven to 350 degrees F. Grease two 8-inch cake pans; line bottoms with parchment paper; grease again. With an electric mixer on high, beat eggs, sugar substitute and extract until ribbons form, about 5 minutes.

In three additions, sift bake mix over egg mixture; fold in with a rubber spatula to combine. Fold in butter. Pour batter into prepared pans.

Bake 22 minutes until cake springs back in middle when lightly touched. Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers. Gently peel off parchment. Cool completely.

For frosting: In a double boiler or a bowl placed over simmering water, whisk egg whites, sugar substitute and salt until temperature reaches 130 degrees. Transfer whites to mixing bowl and beat on high speed until cool. Reduce speed to medium and beat in butter until well combined.

Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut; frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting. Pat remaining coconut over frosting.

Yield: 12 servings

Nutrition information per serving: 451 calories, 11 grams protein, 44 grams fat, 4 grams carbohydrate, 2 grams fiber, 229 milligrams cholesterol, 165 milligrams sodium

Credits
Recipe from: Dr. Atkins' New Diet Cookbook: With Dr. Atkins' New Carbohydrate Gram Counter by Robert Atkins and Fran Gare (M. Evans & Co.)

Apple Coffee Cake Recipe

Delicious coffee cake goes together fast. Great for breakfast or dessert. Save a lot of time by using canned apple pie filling or feel free to use your own homemade canned apples. Experiment with other fruit pie fillings.
INGREDIENTS:
1/2 cup chopped pecans
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 sticks butter, at room temperature
1-1/2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
1 can (20.5 ounces) more fruit apple pie filling
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease generously with butter.

Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl.
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Set aside.

Whisk together flour and baking powder in a medium bowl. Set aside.

Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.

Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.

Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.

Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.

Yield: 24 to 36 servings, depending on cut size

Almond Coconut Cake Recipe

INGREDIENTS:
12 (.6-ounce snack size) almond coconut candy bars (such as Almond Joy®), cold
2 cups sifted all-purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten, at room temperature
1 cup buttermilk, at room temperature
1/2 cup grated coconut
PREPARATION:
Move rack to the lower third of the oven and preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.

Chop candy bars into rough 1/2-inch chunks.

Pour into a bowl and place in the freezer until needed.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter, brown sugar, and white sugar on high speed until light and fluffy, about 5 minutes. Reduce to medium speed. Add vanilla, then eggs in a steady stream, beating until combined. Alternating between the flour mixture and the buttermilk, mix in one third at a time until incorporated, scraping down sides as needed. Batter will be thick. Fold in 2/3 of the candy bar chunks.

Pour into prepared pan and spread evenly. Sprinkle remaining 1/3 candy bar chunks and grated coconut on top. Bake for about 45 minutes or until toothpick inserted in center comes out clean.

Cool to room temperature. Lift cake out of the pan using the foil. Cut and serve.

Yield: 24 to 36 servings, depending on cut size

Apple Cake

Ingredients
1 cup oil
2 cups sugar
3 eggs, beaten
3 cups flour
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts (preferably black walnuts)
3 cups chopped baking apples

Instructions
Beat oil, sugar and eggs together. Mix (preferably sift) the dry ingredients together. Pour and mix into the beaten liquid mix. Lightly mix in nuts and apples. Preheat oven to 325 degrees F. Pour mixture into greased and floured pan, and bake for one hour.

Blue Cheese-Pistachio Grapes

Seedless red or green grapes are wrapped in a mixture of cream cheese, blue cheese, and a little wine (if you wish), then rolled in finely chopped nuts and chilled slightly.
Ingredients:

• 1 3-oz. pkg. cream cheese, softened
• 2 oz. blue cheese, crumbled
• 2 tsp. port wine (optional)
• 1/3 cup finely chopped pistachio nuts, pecans, or almonds
• 1 large bunch seedless red or green grapes (40 to 60 grapes)
•
Method:

In a small bowl combine cream cheese, blue cheese and port wine, if using. Wrap a little of the cheese mixture around each grape. Roll grapes in chopped nuts. Cover and chill grapes for 30 to 60 minutes, or until serving time.
Notes:

These are so quick and yummy.


Number of servings: 10 to 15 servings (about 4 grapes per serving)

Classic Angel Flake Coconut Cake

Pudding and coconut flakes form the center layer as well as the topping for this tasty angel food cake.
Ingredients:

• 1 pkg. yellow cake mix
• 7 oz pkg flaked coconut, divided
• 1 C cold milk
• 1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
• 1/4 C powdered sugar
• 1-8 oz tub whipped topping, thawed
Method:

Prepare cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes. Place one of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Pleasant Cake!

Country Apple Crumb Cake

Ingredients:
• 1 tbsp plus 1/2 cup butter, softened 3 cups golden delicious apples (about 2.5), peeled, cored, quartered and sliced crosswise
• 1-3/4 cup flour
• 1 tsp baking powder
• 3/4 tsp salt
• 6 oz cream cheese, room temp
• 1-1/2 cup sugar
• 4 large eggs, room temp
• 1 tsp vanilla extract
• grated zest of 1 lemon
•
• CRUMB TOPPING
• 3/4 c. flour
• 3/4 c. sugar
• 1/4 tsp cinnaomn
• 1/8 tsp salt
• 6 tbsp cold unsalted butter, cut into 1/4 inch pieces
Method:

1. Heat oven to 350. Lightly butter 9in sq. pan and dust with flour, knocking out excess. 2. Melt 1 tbsp butter in medium-size skillet. Add apple slices and saute over med-high heat for 2 minutes, stirring often, until tender-firm. Move slices to plate and set them aside to cool. 3. Sift lour, baking powder, and salt into medium bowl; set aside. With electric mixer, cream remaining butter and cream cheese in a large bowl. Gradually add in sugar, 1/2 cup at a time. Add in eggs 1 at a time, beating well after each addition. Add flour, a third at a time, blending well after each addition. Add te vanilla extract and lemon zest. Pour the batter into the prepared pan and smooth it with a spoon. 4. To make the topping, combine the flour, sugar, cinnamon, and salt in a large bowl. Add the butter and rub it into the dry ingredients until you have uniform butter crumbs. Sprinkle half of the crumbs over the batter, then layer with the apple slices. Top with the remaining crumbs. 5. Bake the cake on the center rack for 50-60 minutes. When done, the cake will pull away from the sides and the top will be golden brown. Transfer the cake to a rack and cool completely in the pan. Slice and serve.

Acorn Squash Cake with Streusel Topping

And so! Here I am going to write a very favorite products, which all ages love and guidance ... I think for everyone, there is something very sweet and very favorite. :)


Ingredients
1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
Streusel Topping (see recipe below)

Instructions
Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.

Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each additon. Stir in pecans. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool Cake in pan on a wire rack.

Yield: 9 servings

Streusel Topping

1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans

Combine all ingredients in a bowl.

Yield: 1-1/2 cups of topping.