CAROLINA POUND CAKE

Gail Moser

2 cups sugar

1 cup butter (or half butter and half margarine)

 

Cream together, then add:

 

             1/2 tsp. salt

             1/2 tsp. vanilla

             1/2 tsp. almond flavor

 

Then add:

 

5 eggs, not beaten, one at a time

2 cups flour, some with each egg until all is used

2 Tbsp. hot water

Bake for 1/2 hour at 350 degrees and an additional 1/2 hour at 325 degrees.

 

CARROT CAKE

Linda Clutter

2 cups flour             1 tsp. ground cinnamon

2 cups sugar             3 cups finely shredded carrot

1 tsp. baking powder     1 cup cooking oil

      1 tsp. baking soda       4 eggs

1 tsp. salt

 

Grease and lightly flour a 13x9x2 inch baking pan (or two 9x1 1/2 inch round baking pans). In a mixer bowl combine the first 6 ingredients. Add next 3 ingredients, beating with electric mixer till combined. Beat on medium speed for 2 mins. Turn into pan(s). Bake in a 325 degree oven for 50 to 60 mins if using 13x9x2 inch pan or till done. (For two 9 inch layers, bake at 325 degrees for 40 mins. or till done.)

 

Cool on wire rack. (Remove layers from pans after cooling 10 mins.). Cool well.  Frost with cream cheese frosting. If desired, sprinkle chopped walnuts around top edge of cake. Cover, store in the refrigerator. Serves 12 to 15.

CREAM CHEESE FROSTING

 

In a mixer bowl, beat together 4 oz. of cream cheese, 1/4 cup butter or margarine, and 1 tsp. vanilla till light and fluffy.  Gradually add     2 cups sifted powdered  sugar, beating till smooth. Makes enough to frost the tops of 2-8 or 9 inch layers.

 

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