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.

1/2 Cup Butter (softened)

1 TB Vanilla

1 TB Lemon Zest

Put the powdered sugar into a large mixing bowl. Add the softened butter, vanilla, orange zest. Begin mixing with an electric mixer at the slowest speed, adding the milk 1 TB at a time until it’s a smooth spreadable consistency.

Cream shortening and flour. Add flavoring of your choice. Add sugar and water. Mix on low. Add additional water till smooth.

1 TB milk

1/2 Cup Powdered Sugar

In large bowl, combine cheese, milk and sugar.  Beat with mixer until ingredients are blended.

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

**If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd

1 Package White Cake Mix

3 Eggs

1/3 C Vegetable Oil

1 Cup Water

Topping

1 Cup Sugar

2 TB Molasses

1 Cup Coconut Flakes

1/2 Chopped Walnuts

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Powdered Ginger

1/4 Cup Butter

1/4 Cup Milk

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Preheat the oven to 350 degrees. Prepare a 9 or 10 inch spring form pan.

To make the cake, combine the cake mix, eggs, oil and water in a large bowl. With an electric mixer set on medium speed, mix the ingredients together for about 2 minutes, until all the ingredients are thoroughly combined. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Prepare the frosting while the cake is baking. Combine the sugar, molasses, coconut flakes, walnuts, cinnamon, nutmeg, ginger, butter and milk in a large saucepan and cook over medium heat, stirring constantly, until the butter is melted and all of the ingredients are well mixed. When the cake comes out of the oven, immediately cover with the warm topping and spread it evenly over the top of the cake.

Set the oven to broil on medium-high and return the cake to the oven. Leave for 3-4 minutes or until the topping is lightly browned. Remove the cake from the oven and allow it to cool. Remove the sides of the spring form pan and slide the cake onto a serving plate.

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.

1/2 Cup Butter

4 Oz. Semi Sweet Chocolate

1 TB Vanilla Extract

About 6 TB Half & Half

Put the confectioners’ sugar in a medium bowl and set aside.  In a small saucepan melt the butter and chocolate together over medium low heat.  Pour the chocolate mixture into the confections’ sugar, then mix in the vanilla extract.  Begin mixing with an electric mixer at medium speed, adding the half and half, 1 TB at a time, until you have a smooth, spreadable consistency.

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

1 tsp Coconut Extract

1 Cup Flaked Coconut

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

In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes.  Fold in shredded coconut.

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

1/2 Cup Butter (softened)

1 TB Vanilla

2 1/2 TB Coconut Extract

1 Cup Flaked Coconut (if desired)

Put the powdered sugar into a large mixing bowl. Add the softened butter, vanilla, coconut extract and flaked coconut. Begin mixing with an electric mixer at the slowest speed, adding the milk 1 TB at a time until it’s a smooth spreadable consistency.