Kater-Bug Cakes

2 1/4 Cups Flour

3/4 tsp Baking Soda

3/4 tsp Baking Powder

1/4 tsp Salt

3/4 Cup Butter (unsalted)

1 1/2 Cups Sugar

3 Eggs

6 oz German sweet chocolate (melted)

1 1/2 tsp Vanilla

1 1/2 Cups Buttermilk

1 Batch of Chocolate Ganache

Preheat oven to 350°. Prepare a 9 x 13 cake pan with oil and flour.

In medium bowl combine flour, baking soda, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix well. Add chocolate and vanilla; beat until well blended. Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth.

Bake for 18-20 minute or until a toothpick inserted in the center comes out clean. Cool completely and cover with Chocolate Ganach.

2 1/2 Cups Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Salt

1/4 tsp Ground Cloves

1/2 Cup Butter

1 Cup Granulated Sugar

2 Eggs

16 oz Sweetened Applesauce

1 Cup Raisins

1 Cup Walnuts, chopped

Preheat oven to 350°. Prepare cake pans with oil and flour.

In medium bowl, combine flour, baking powder, cinnamon, salt and cloves; set aside.  In large bowl, cream butter and sugar with electric mixer until light and fluffy.  Add eggs; mix until well combined.  Add flour mixture and applesauce alternately to batter; mix well.  Stir in raisins and nuts.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

2 Cups Flour

2 Cups Sugar

2 tsp Cinnamon

2 tsp Baking Soda

4 Eggs

1 Cup Vegetable Oil

4 Cups Carrots (freshly shredded, about 1 lb.)

2/3 Cup Chopped Nuts

1 Recipe Cream Cheese Frosting

Preheat oven to 350°. Prepare cake pans with oil and flour.

In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well. In a large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool completely and top with Cream Cheese Frosting.

2 1/2 Cups Flour

2 TB Cocoa Powder

1 1/2 tsp Baking Powder

1 tsp Salt

1/2 Cup Butter (softened)

1 1/2 Cup Sugar

2 Eggs

1 1/2 tsp Red Food Coloring

1 tsp Vanilla

1 Cup Buttermilk

2 TB Water

1 1/2 tsp White Vinegar

1 tsp Baking Soda

Preheat oven to 350°. Prepare cake pans with oil and flour.
In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy.  Add eggs, icing color and vanilla; mix well until icing color is well incorporated (scraping down the sides of the bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well.  In small bowl, combine white vinegar and baking soda; gently stir into the batter.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

2 Cups Flour

2 tsp Baking Powder

1/4 tsp Salt

6 TB Butter, softened

1 1/4 Cup Packed Brown Sugar

3/4 Cup Peanut Butter (creamy)

2 Eggs

1 tsp Vanilla

1 Cup Milk

Preheat oven to 350°. Prepare cake pans with oil and flour.

In medium bowl, combine flour, baking powder and salt; set aside.  In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth.  Add eggs and vanilla; mix well.  Alternately add flour mixture and milk to butter mixture; mix well.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.