Page 74 - Treasured Family Recipes

Chocolate Carrot Cake

2 c. flour 1 1/2 c. sugar
1 c. oil 1/2 c. orange juice
1/4 c. cocoa 2 tsp. baking soda
1 tsp. each cinnamon, salt, vanilla
4 eggs 2 c. shredded carrots (about 3 large carrots)
1 (3 1/2 oz) can coconut

Preheat �ven to 350 degrees. Grease and flour 10'' bundt pan. In lar�e bowl,
with mixer at low speed, beat all ingredients except carrots and coconut, just
until blended, constantly scraping bowl. Increase speed to high; beat 2 minutes,
occasionally scraping bowl. Stir in carrots and coconut. Spoon batter into pan.
Bake 50-55 minutes or until cake tests done in center. Cool cake in pan on rack
for 10 minutes; remove from pan. Cool completely on rack.
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Mini-Cheesecakes
12 vanilla wafers 1/2 c. sugar
2 (8 oz) pkgs. cream cheese, softened 1 tsp. vanilla
2 eggs

Line muffin tins with baking cups
Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on
medium speed until well blended; add eggs. Mix well. Pour over wafers, filling
3/4 full. Bake 25 minutes at 325 degrees. Remove from tins when cooled. Chill.
May be topped with fruit, pie fillings or chocolate.
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Blueberry Pudding Cake
2 c. blueberries 4 tbsp. lemon juice
1 3/4 c. sugar, divided 1 c. flour
1 tbsp. baking powder 1/4 tsp. salt
3 tbsp. margarine, softened 1/2 c. milk
1 tbsp. cornstarch 1 c. boiling water

Butter 7x11 dish. Spread berries evenly over bottom. Combine 3/4 c. sugar,
flour, baking powder, margarine. Add milk. Stir; spread over berries evenly.
Mix 1 c. sugar with cornstarch. Sprinkle over batter. Pour boiling water over
all. Bake at 350 degrees for about 50 minutes till sauce bubbles and crust is
golden.
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