Carrot Cake

Ingredients:
4 eggs
1 1/4 c. vegetable oil
1 c. white sugar
1 c. brown sugar
2 t. vanilla extract
2 c. flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
3 c. grated carrots

Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
1 t. vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9 X 13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar, and 2 t. vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.* Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To make frosting: In a medium bowl, combine butter, cream cheese, and confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Alterations:
*If you make round cakes or cupcakes, baking time will vary.
Some people have added 8 oz. crushed pineapple, 1/4 t. nutmeg, or an extra teaspoon of nutmeg. For a slightly healthier alternative, substitute some or all of the vegetable oil with applesauce (i.e., 3/4 c. canola oil and 1/2 c. applesauce). Some people add pecans in the cake and on the top, though we don't like nuts so we omitted those.

Source:
www.allrecipes.com

Hot Fudge Sauce

Ingredients:
1 c. butter
1/3 c. unsweetened cocoa powder
3 c. white sugar
1 12 oz. can evaporated milk
1 t. vanilla extract

Instructions:
1. Combine butter, cocoa, sugar, and evaporated milk in a saucepan over medium heat. bring to a boil and boil for 7 minutes.
2. Remove from heat; stir in vanilla.
3. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes (or use an immersion blender).
4. Serve immediately; store leftovers in refrigerator.

Source:
www.allrecipes.com

Trifle

A New Year's Day tradition!

Ingredients:
2 small pkg strawberry jello (I used 1 large raspberry)
1 ½ cups boiling water
1 pint vanilla ice cream
3 large bananas, sliced
2 pkg raspberries with juice
2 pkg strawberries with juice ( I just use a mixed frozen berries and they don’t have juice)
1 large angel food cake, broken into pieces
2 large pkgs vanilla pudding
whipped cream


Instructions: 
Dissolve jello in boiling water. While hot, stir in vanilla ice cream. Add bananas and fruit. Pour into punch bowl.
Place bowl in fridge and let the jello layer set up.
Meanwhile, prepare vanilla pudding according to package directions and place in fridge to cool.
When jello is set up and vanilla pudding is cool, layer the angel food cake pieces on top of the jello layer, pour the vanilla pudding on top of the cake. Return to the fridge and allow it to set up for 12 hours. 
When ready to serve, top with whipped cream and sprinkles. Serves 25.


Source:
Susan Tate


Notes:
It doesn't really need 12 hours to set up. Once the layers are all together you could really serve it whenever you are ready. But if you think ahead you could prepare it in the morning and have it sit 12 hours during the day.