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.

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.

8oz self-raising flour
1oz cocoa powder
1 tsp baking powder
4oz caster sugar
Pinch of salt
3oz dark chocolate melted
3oz butter melted
4oz raw grated beetroot peeled weight
2 eggs beaten

Method

1. Heat the oven to GM4/180’C/350’F. Grease and line a 2lb-loaf tin or cake tin.
2. Sift together the flour, cocoa powder, salt and baking powder.
3. Stir in the sugar, beetroot, melted chocolate and butter and the eggs.
4. Turn into the tin and bake for 50 minutes or until firm on top and an inserted skewer comes out clean.

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze

Method

1. Preheat the oven to 350°F.
2. Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
3. With a mixer, beat together the butter and the sugar until they are smoothly blended.
4. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
5. With a spoon, stir in the vanilla, orange peel, and zucchini.
6. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
7. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan.
8. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean.
9. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Glaze:
Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Drizzle over cake.
Cut in thin slices to serve.

Chocolate Cake Mix
Box of Chocolate Pudding
4 eggs
1/4 cup oil
3/4 cup water
2 Cups shredded Zucchini
Can of Chocolate Icing

Method

1. Mix together all ingredients, except icing
2. Grease 9×13 pan
3. Pour batter into pan and bake at 350 degrees for 35 minutes, or until knife comes out clean.
4. Let cool
5. Frost
6. Enjoy with or without ice cream

2 cups flour
1/2 cup cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup shortening
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup mashed potatoes
1/3 cup milk
1 cup chopped nuts

Method

1. Sift together flour, cocoa, baking powder, salt and cinnamon.
2. Cream shortening and sugar.
3. Add eggs, vanilla and potatoes.
4. Add flour mixture alternately with milk.
5. Stir in nuts.
6. Pour into greased 9×13 pan.
7. Bake at 350 degrees for 40-45 minutes.

3 cups (300-350g) grated zucchini
1/2 cup canola oil
3/4 cup brown sugar
3/4 cup white sugar
3 large eggs
1 tsp vanilla
1/2 cup yoghurt, plain or flavoured
2 1/2 cups standard (plain) flour
1/4 cup cocoa
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1/2-1 cup chocolate chips or pieces

Method

1. Using a 5.5-6l slow cooker this recipe makes a large cake, 6-7cm deep. You can halve the mixture if you?re using a smaller cooker (use two small eggs instead of 1 1/2 large ones!)
2. Set the slow cooker to HIGH and line it with non-stick sprayed baking paper.
3. Grate the zucchini by hand or in a food processor, then set aside. Measure the oil and sugars into a food processor or an electric beater and process to combine. Add the eggs and beat or process until light and creamy looking. Add the vanilla and yoghurt and mix well.
4. Sift the the flour, cocoa, baking soda and salt into the food processor or mixer. Add the spices and then mix just enough to combine. Add the zucchini and fold by hand to combine.
5. Pour the batter into the prepared slow cooker, sprinkle the surface with the chocolate chips, then cover with the lid and cook for about 2 hours on HIGH or until the centre feels firm and a skewer comes out clean (this may vary from 90 minutes to 2 1/2 hours depending on the size and model of slow cooker, and the moisture content of the zucchini).
6. When the cake is cooked, lift the insert from the slow cooker, remove the lid and leave to cool for 20-20 minutes before carefully inverting the bowl onto a rack to cool completely.