Harvest Spice Cake
1 package (18-1/4 ounces) spice or
carrot cake mix
1 cup water,
1/3 cup vegetable oil,
1/3 cup apple
butter Maple Buttercream Frosting (recipe follows)
2 cups coarsely chopped walnuts,
1/4 cup semisweet chocolate
melted 1/4 cup chopped almonds,
2 tablespoons chopped dried
2 tablespoons chopped dried cranberries (if dried
cranberries are unavailable, use additional chopped dried
apricots and raisins),
2 tablespoons raisins.
Preheat oven to 375°F. Grease and flour two 9-inch round baking
pans. Combine cake mix, water, eggs, oil and apple butter in
medium bowl. Beat at low speed of electric mixer until blended;
beat at medium speed 2 minutes. Pour batter into prepared
pans.Bake 35 to 40 minutes or until toothpick inserted into
center comes out clean. Let cool in pans on wire rack 10 minutes.
Remove to racks; cool completely.Prepare Maple Buttercream
Frosting. Place 1 cake layer on serving plate; frost top with
Maple Buttercream Frosting. Top with second cake layer; frost
top and sides with frosting. Press walnuts onto side of cake.
Pipe chocolate onto cake for tree trunk. Combine almonds,
apricots, cranberries and raisins. Sprinkle above and below
trunk to make leaves. Makes 12 servings.
Piping Chocolate: Place chocolate chips in a resealable
plastic sandwich bag. Close bag tightly. Microwave on HIGH about
45 seconds; knead chocolate until it is melted. Repeat if
necessary, microwaving 30 seconds at a time. Twist the top of
the bag tightly against the chocolate. Snip a tiny tip (about
1/8 inch) off one corner of the bag. Hold the top of the bag
tightly and pipe the chocolate through the opening.
Maple Buttercream Frosting (makes about 3 cups): 4
tablespoons butter or margarine, softened, 1/4 cup maple or
pancake syrup, 3 cups powdered sugar.
In small bowl, beat butter and syrup until blended. Gradually
beat in powdered sugar until smooth.
by: Lady Nickitta
1+1/2 cup brown sugar
1 tablespoon butter
milk to moisten
1+1/2 cup milk
1+1/2 tablespoon flour
Cook to just boiling, then add...the
eggs, milk and flour.
Cook until thick and you may have to strain for lumps. Pour
into pre-baked shell and chill.
by: Lady Nickitta
1+1/2 cup oil
2+1/2 cup flour
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt
1 cup drained crushed pineapple
2 cup grated carrots
1 cup chopped walnuts
Cream sugar and oil; mix in eggs, flour, soda, salt, vanilla,
and cinnamon. Beat until well blended ( by hand ). Fold in
pineapple, carrots, and nuts. Put in a greased 9 x 13 inch
pan. Bake 35 to 40 minutes at 350 degrees.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine