Combine flour, sugar, salt, baking soda and cinnamon in large bowl.
Add eggs and oil.
Stir until moistened; do not beat.
Stir in vanilla, pineapple, 1 cup pecans and bananas.
Spoon batter into 3 (9-inch) prepared round cake pans.
Bake at 350\u00b0 for 30 minutes or until done.
Cool.
Remove from pans.
Cool completely.
Spread frosting between layers and sprinkle with 1/2 cup pecans.
In bowl of food processor or with electric mixer, whirl the butter for 2 or 3 seconds.
Add the cream cheese and whirl again briefly.
Add the powdered sugar and the vanilla; blend for a few seconds more.
Soften cream cheese.
Mix with sugar, vanilla and salt.
Add milk until desired consistency is reached.
Combine cream cheese and butter. Cream until smooth. Add powdered sugar. Stir in vanilla.
Beat cheese, vanilla and butter until creamy.
Add confectioners sugar gradually.
Beat until light and fluffy. Makes 2 1/2 cups.
Cream together softened cream cheese and butter. Add salt and lemon juice. Slowly add powdered sugar.
Mix until smooth. Spread on cooled cake.
Mix all ingredients together.
Spread on cake.
Mix well and spread on cake.
Measure out the ingredients into a bowl.
Using an electric mixer, or vigorous your hand mixing skills, blend the ingredients till smooth- about 1-3 minutes, depending on your vigor :).
Scoop the icing onto your cake/whatever you were going to ice, and spread evenly.
Preheat oven to 350*.
Squeeze excess moisture from zucchini and apple.
In a medium bowl, mix together flour, soda, powder, salt and spices.
In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
Add zucchini, carrot, apple and pineapple to wet mixture.
Add dry ingredients. Mix until combined.
Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
Bake for 20 minutes (muffins) or 60 minutes (loaves).
May be topped with cream cheese icing for extra deliciousness!
Generously grease and flour Bundt pan or two 10-inch pans. Sprinkle nuts on bottom of prepared pans (about 2 teaspoons in each individual pan; set aside.
Heat oven to 325\u00b0.
Put dry cake mix in a large bowl and add eggnog, oil and eggs.
Add rum and nutmeg and beat for 2 minutes.
Pour batter in prepared pans. Bake for 20 to 25 minutes.
Use a cream cheese icing for cake.
Blend all, mixing well.
Place all ingredients in bowl and beat until smooth.
Melt butter in skillet, add coconut and simmer on low heat, stirring until golden brown.
Remove from skillet and place on absorbent paper to cool.
Blend 2 Tbsp. butter with cream cheese and vanilla, add milk and sugar alternately, beating well.\tStir in 1-3/4 c. coconut.
Frost cake and sprinkle remaining coconut on top.
50\u00b0F.
Mix all cake ingredients together.
Pour into
Grease 3 (9-inch) round cake pans, dust with flour, and
-inch square or round cake pan and line the bottom
f a 8-inch-square cake pan with parchment. Divide pound
ides with parchment paper.
Cream butter and sugar until light
ake at 350*F. for 40 minutes (cake may appear underdone because