Carrot Cake

Carrot Cake

By Celeste Giron

2 c. flour
4 eggs
1½ c. sugar
1 c. oil
2 tsp. soda
5 c. shredded carrots
1 tsp. salt
½ c. nuts
2 tsp. cinnamon

Cream together oil, sugar, eggs, and add carrots. Sift together and add flour, soda, salt, and cinnamon. Add nuts. Bake in a 9 x 13 inch cake pan at 350 degrees for 25 to 30 minutes.

Cream Cheese Frosting

4 Tbsp. soft butter
1 8 oz. pkg. cream cheese
4 ½- 5 c. powdered sugar
1 tsp. vanilla

Cream butter, vanilla and cream cheese. Gradually add the powdered sugar and beat until smooth.

Marble Squares

Marble Squares

By Celeste Giron

1 pkg. (8oz) cream cheese
1/3 c. sugar
1 egg
Combine and mix well. Set aside. (I usually double this because I love the cream cheese).

Combine in a large saucepan and bring to a boil:
½ c. butter
¾ c. water
1½ squares (1½ oz) unsweetened chocolate

Remove from hear and stir in :
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream
1 tsp. soda
½ tsp. salt


Pour into a greased 9 x 13 cake pan. Spoon the cream cheese mixture over the chocolate batter. Swirl through batter with knife several times for marble effect. Sprinkle 1 c. semi-sweet chocolate pieces over the top. Bake at 375 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean.

Chocolate Zucchini Bread

Chocloate Zucchini Bread

By Karen Butterfield

3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini
1/2 cup milk
3 t vanilla
2 1/2 cups flour
1 t soda
1/4 t baking powder
1 t cinnamon
1/3 - 1/2 cup cocoa

Mix together.
Pour into Greased and floured bread pans.
Bake 1 hour @ 325 degrees.

Chocolate Cake

Chocolate cake.

By Grant Giron


Step 1. 2 ½ cups water 2 ½ cups butter½ + 1/8 cups cocoa. Bring to a boil in a saucepan on medium heat
Step 2.Mix together, adding one ingredient at a time.
5 cups flour5 cups sugar½ + 1/8 teaspoon salt
Add saucepan mixture and mix well.
Step 3.
Mix together
1 ¼ cups sour cream5 beaten eggs½ tablespoon + 1 teaspoon baking soda
Combine with steps 1 and 2 and mix well.
Bake @ 325 degrees for 1 ½ to 2 hours.

Icing – DON’T USE ELECTRIC MIXER, MIX BY HAND.2 Cups Butter (very soft, not melted)10 cups powdered sugar1 ½ cups cocoa 4 teaspoons vanilla1 ¼ cups milk


This was from a restaurant i worked at. I cut it in half already....but it still makes two cakes, so you'd probably want to half it again.

Couple small changes:I made the full recipe and with dual convection on 300 degrees 1 & 1/2 hours was plenty.
Icing: I would change the cocoa to 1 cup... maybe 1 1/4 cups if you like it chocolaty.I used Kirkland pure vanilla and 4 teaspoons was too potent. I would start with 3 teaspoons and add more to taste. When I used imitation vanilla I think Iwould add more than 4 teaspoons.