{ Desserts }
Carrot Cake Ingredients:
Icing: 1 cup pecans, toasted 1 box confectioner’s sugar 1 stick soft margarine 1 8 oz. package cream cheese 2 teaspoons vanilla
2 cups sugar 1 ½ cups canola oil 4 eggs 2 cups self-rising flour 2 teaspoons cinnamon 3 cups grated carrots 1 teaspoon vanilla
Combine sugar, oil and eggs together and mix well. Sift flour and cinnamon. Add flour and vanilla to oil mixture, mixing well. Stir in carrots. Grease and flour 2 cake pans. Divide batter into pans and back 30-35 minutes at 350 degrees. Cool layers.
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Icing: Toast nuts until lightly browned. Add cream cheese and butter together. Add sugar and vanilla. Mix well and stir in nuts.
My mom makes this cake every year at Thanksgiving.” Rachelle Fordham, Souvenir Manager
Chocolate Pound Cake Ingredients:
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2 sticks margarine ½ cup shortening 3 cups sugar 5 eggs 3 cups plain flour
1 teaspoon vanilla 1 teaspoon baking powder ½ teaspoon salt ½ cup cocoa 1 ¼ cups milk
Cream margarine and shortening, add sugar. Cream well. Add eggs one at a time, beating well after each. Sift together flour, soda, salt and baking powder. Add alternately with the milk. Add vanilla. Pour into greased and lightly floured tube pan. Bake 1 ½ hours at 325 degrees.
I got this recipe from a very sweet lady that I went to church with who would make this for church dinners.” Renae Lupes, Tour Guide { 16 }