Carrot Cake

1 can (20 ounces) Dole Crushed Pineapple in Syrup

1 cup butter, softened

1 cup packed brown sugar

1 cup granulated sugar

4 eggs

1 pound carrots, shredded

1 cup raisins

2 teaspoons vanilla extract

3 cups flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon salt

Silky Frosting

Drain pineapple well, pressing out excess syrup with back of spoon. Cream butter and sugars until light and fluffy. Beat in eggs until blended. Beat in pineapple, carrots, raisins and vanilla. Combine flour, soda, cinnamon, ginger and salt. Beat small amounts of dry ingredients into pineapple mixture until well blended. Pour into greased and floured 13x9” baking pan. Bake in 350°F oven 50 to 60 minutes until toothpick inserted comes out clean. Cool completely. Spread with Silky Frosting. Makes 20 servings.

Silky Frosting:

1 package (8 ounces) cream cheese, softened

½ cup butter, softened

1 tablespoon fresh lemon juice

1 teaspoon fresh grated lemon peel

1½ cups sifted powdered sugar

Cream the cheese and butter until light and fluffy. Beat in lemon juice and peel. Gradually beat in powdered sugar until well blended and smooth.

Black Bottom Cupcakes

#1 Mixture:

Combine

6 ounces cream cheese

2 beaten eggs

¼ teaspoon salt

2/3 cup sugar

Beat well, stir in

12 ounce package Semi-Sweet Chocolate Chips

Set above aside.

#2 Mixture:

Sift together

3 cups flour

½ cup unsweetened cocoa

2 teaspoons baking soda

2 cups sugar

1 teaspoon salt

Add

2 cups water

2/3 cup cooking oil

2 tablespoons vinegar

2 teaspoons vanilla

Beat well together.

Fill 36 large cupcake liners with #2 mixture a little more than half. Drop one teaspoon #1 mixture on top of each. Bake at 350°F for 25 minutes.

3.9	1Apr02

Eric's Recipe Book - 3.9

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2002-04-01T05:40:00

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