1 pkg (6 oz) chocolate chips
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup water
3/4 cup butter or margarine
1 1/4 cup sugar
2 eggs
1 cup grated carrots
1 cup raisins

Method

1. Preheat oven to 350 degrees
2. Grease and place waxed paper in 9 x 13 pan
3. Melt chocolate in top of double boiler. remove from heat when melted.
4. Mix thoroughly flour, powder, soda, salt, cinnamon, nutmeg, and cloves.
5. Soften butter or margarine by beating with electric mixer. add sugar gradually, beat until well blended.
6. beat in eggs, one at a time
7. Stir in melted chocolate alternately with water and flour.
8. Stir in carrots and raisins.
9. Pour in pan. Bake for about 35 minutes or until cake is done.

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) Pure Pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze (recipe below)

Method

1. Preheat oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
2. Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
3. Bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.

Rum Butter Glaze:
Melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.

4 cups whole wheat stone ground flour
2.5 tsp baking soda
1 tsp salt
3 cups sugar
2 tsp vanilla extract
6 medium eggs (or 5 large ones)
8 tbs choco powder
1 cup water
2/3 extra virgin olive oil
2 tsp cinnamon
4 cups shereded unpeeled zuccini (made from 6 baby zucchini)

Topping:
1 cup chopped walnuts
1 cup semi sweet choc chip

Method

1. Preheat oven 350.
2. Mixed all the ingredient in the mixing bowl, mixed together.
3. Bake for 30 min, set aside for 1 hour. A guilt free snack or when you craving something sweet and chocolatey.

Cake:
One-half cup unsweetened cocoa
Two and one-fourth cups sifted all-purpose flour
Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)
3 lightly beaten egg yolks
1 cup water, at room temperature
Two-thirds cup butter, at room temperature
One and one-half cups refined sugar, or three-fourths cup fruit sugar
1 teaspoon vanilla
3 egg whites, at room temperature

Rising Agent Mixture:
1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Mocha Whipped Cream Frosting:
1 1/2 cups heavy cream
3 tablespoons sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa
2 tablespoons rum

Method

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees.
2. Sift cocoa and flour together. Set aside.
3. In another bowl, combine the sauerkraut, egg yolks and water.
4. In another bowl, cream the butter and sugar. Add vanilla and 3 egg whites.
5. To the creamed mixture, beat through alternate additions of the sauerkraut mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
6. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.

Mocha Whipped Cream Frosting:
Whip all ingredients together (allow the sugar to completely dissolve into the cream before whipping). You may wish to brush the cake with coffee liqueur before frosting.

Cake:
250g good-quality dark chocolate
3 medium free-range eggs
250g light muscovado sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons maple syrup
2 tablespoons clear honey
40g self-raising flour
40g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25g cocoa powder
50g ground almonds
250g raw beetroot, peeled and finely grated
100ml strong black coffee
30ml sunflower oil

For the topping:
150g good-quality dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons clear honey

Method

1. Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
4. Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
5. Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
6. Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
7. Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
8. To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
9. At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix in.
10. Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
11. Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.

Cake:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups mashed, cold sweet potatoes
1 ¼ cups apple butter
¼ cup oil
4 eggs

Method

1. Preheat oven to 350F.
2. Butter and lightly flour a 10-inch tube pan.
3. Mix the melted chocolate together with the vanilla.
4. Sift together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
5. In a large bowl beat the sweet potatoes, apple butter and oil together.
6. Add the eggs one by one, beating until well blended.
7. Slowly add the dry ingredients and mix well.
8. Place ½ the mixture in another bowl and stir in the chocolate mixture.
9. Alternate batters in the tube pan. With a knife cut through the layers and swirl together.
10. Bake 1 ¼ hours or until the sides have shrunk away from the pan, and a tester comes out clean.
    vLet cool for 10 minutes and remove from the pan and cool on a rack.

1 box chocolate cake mix
1 (16oz) can of pumpkin
1 1/3 cup water
Chocolate frosting

Method

1. Throw it all together (except the frosting) in a bowl and mix thoroughly with a mixer.
2. Pour into a 9×13 pan.
3. Bake as directed on box. (Don’t add any egg or oil)
4. Let it cool, frost it, and serve.

2 pounds sweet potatoes, (about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (NOT self-raising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Method

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2 -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a thoothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on tope of cake, and serve. Serves 8 to 10.

How visitors found this page:

• sweet potato white chocolate chip pound cake

2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 c. sugar
2/3 c. shortening
3 eggs
1 1/4 tsp. vanilla
1/4 tsp. salt
1/2 c. unsweetened cocoa
1 c. water
1 c. sauerkraut, rinsed, drained and chopped

Method

1. Sift together flour, baking soda and baking powder, set aside. Cream sugar
   and shortening, add eggs, mix well, then add vanilla, salt and cocoa. Mix well.
2. Alternately add flour mixture and water. Add sauerkraut. Bake in greased and
   floured pan. For two or 3, 8 inch square pans, bake at 325 degrees for 25-30 minutes.
3. For 1 Bundt pan or angel food pan, bake 45-50 minutes at 375 degrees.

Toppings:
Spread with favorite icing or thickened whipped cream.