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2-1/2 c. flour
2 t. baking powder
1/2 t. salt
2 c. sugar
1/2 c. shortening
2 eggs
1 c. milk
3 T. sugar
1 t. ground cinnamon

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, cream sugar and shortening until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.

In a small bowl, mix 3 tablespoons sugar with cinnamon. Sprinkle this mixture evenly over cake.

Pour into greased and floured 9 x 13 pan and bake in preheated 350 degree oven for 35 to 40 minutes or until done.

Holly's Note:
I found this at One Food Crazed Maniac. Thanks Kami! This sounds absolutely delicious. As soon as I try it, I'll post a picture and an amended note.

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Serves ~18-24

6 eggs (I use 7 eggs)
1/2 lb butter, softened
3 c. white sugar
1 c. sour cream
1/4 t. baking soda
3 c. cake flour

Separate eggs. Beat egg whites until stiff peaks form. Set aside. Cream sugar and butter until fluffy. Add egg yolks, one at a time, until light and fluffy. Mix soda into flour. Alternate adding the flour and sour cream: 1 cup of flour, 1/3 cup sour cream, until all blended. Fold in egg whites.

Pour into a greased bundt pan. Bake at 300 for about 1 1/2 hour (90 minutes). (Your oven might be different.) Let rest in pan for 10 minutes. Remove from pan to cool. Dust with powdered sugar. Slice and serve with fresh strawberries and cream.

Holly's Note:
At our higher Idaho altitude, I use 7 eggs, instead of 6. In my oven I also bake it at 325.

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2 1/2 cups flour (all purpose)
2 cups sugar
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 1/3 cup buttermilk or sour milk
1/2 cup butter (softened)
2 t. vanilla
4 egg whites

Combine flour, sugar, baking powder, baking soda and salt.  Add buttermilk, butter, and vanilla.  Beat with an electric mixer on low for about 30 seconds.  Scrape the bowl and beat on medium for 2 minutes.  Scraping the bowl occasionally.  Add egg whites, and beat for 2 minutes more.

Pour into greased and floured pans (2 nine-inch square/round pans or one 9x13 pan) and bake at 350 for 30-35 minutes.  I did 24 cupcakes and baked them for about 20 minutes.

Holly's Note:
The original recipe came from my old Better Homes and Gardens cookbook.  My husband and I thought the cupcakes were a bit heavy, not light and fluffy. My son loved them and couldn't get enough.  I think that next time I will change the order for mixing and do it more traditionally:  cream the butter and sugar first, add the egg whites one at a time, etc.

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Mix together:
3 1/3 cups flour
2 ½ t. baking powder
1 ½ t. salt
1 T. ginger
1 ½ t. cinnamon
1 cup sugar

Add:
2 eggs, lightly beaten
1 cup molasses

Slowly add:
¾ cup plus 2 T canola oil
1 cup boiling water

Mix thoroughly. You'll need to scrape the sides and bottom of bowl.

Pour batter into a greased and floured 12-cup bundt pan and bake at 350 for about 50-60 minutes.

This is a dark cake. Let cool in the pan for about 10 minutes, then invert onto a serving plate. Sprinkle with powdered sugar before serving.

Holly's Note:
I wanted to do a gingerbread bundt cake for a bridal shower (we were serving different bundt cakes). I found the original recipe at Pinch. I think this would be really good with vanilla ice cream or just real whipped cream. I served it sprinkled with powdered sugar.

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Cake:
3 1/2 cups cake flour
2 1/2 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 cups butter, at room temperature
2 1/2 cups sugar
3 eggs, at room temperature
1 egg yolk
1 t. vanilla
3/4 c. sour cream

Filling:
1/4 c. butter
1/2 c. semi sweet chocolate chips
1/2 c. dry roasted salted peanuts, finely chopped

Glaze:
1/2 c. semi sweet chocolate chips
3 T butter
Miniature Snickers Bars, sliced, optional

Directions:
Butter and flour a 12-cup bundt pan. Combine flour, baking powder, salt and baking soda; set aside. Beat butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until just combined. Beat in vanilla. Reduce speed to low and beat in flour mixture, 1/2 cup at a time, until just combined. Beat in sour cream. Evenly spread about 4 cups of batter in pan.

For filling: melt chocolate and butter, add peanuts, stir. Spoon filling in a ring in the center of the batter. Spoon remaining batter over the filling.

Bake for one hour at 350°. Cool in pan for 30 minutes. Remove from pan and cool completely.

For glaze: melt butter and chocolate, together. Stir. Pour (spoon) over cooled cake. Garnish with sliced pieces of Snickers candy.

Holly’s Note:
I found this in a magazine, years ago, and it is delicious. It also sells well at bake sales and it looks very impressive when you serve it at church dinners! I've had issues with baking it at our higher Idaho altitude: the filling sinks, rather than cooks in the center of the cake. This last time I made it, it sank in the middle. It looked great when I turned it out and frosted it anyway, and it tasted fantastic. It just wasn't as pretty when it was sliced. So, as I figure out the high altitude secret, I'll modify the recipe here. It worked fine in California!!

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2 cups sugar
1 ¾ cups flour
¾ cups cocoa
1 ½ t. baking powder
1 ½ t. baking soda
1 t. salt
2 eggs
1 cup milk
½ cup oil
2 t. vanilla
1 cup boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla; beat on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into a greased and floured 9 x 13 pan (or two round pans). Bake at 350 for 35-40 minutes.

Frost with Homemade Chocolate Frosting. No canned frosting allowed.

Holly's Note:
This works well in a jelly roll pan. However, there is too much batter for a regular jelly roll pan. (Trust me, I know this from experience!) So, use about 3 to 3 1/2 cups of batter in the pan. Eyeball it: you know your pans the best. Bake at 350 for about 20 minutes. Use the remaining batter as cupcakes or as we like, mini cupcakes. For minis bake in lined mini muffin pans at 350 for about 10 minutes-ish. With this recipe, I usually get one jelly roll pan and about 36 minis.

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1 box lemon cake mix
4 eggs
1 can lemon pie filling
1 package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 ½ t. vanilla

Mix the cake mix and eggs until blended. Fold in pie filling. Pour into a greased jelly roll pan (15 x10 x1). Bake at 350 for 18-20 minutes. Cool. Beat cream cheese, butter, and powdered sugar and vanilla until smooth. Frost the cake. Store it in the refrigerator. Absolutely delicious.

Holly's Note:
The original recipe came from a Taste of Home magazine.

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1 box white cake mix
1 can cherry pie filling
1 t. lemon juice
1/2 cup chopped nuts
1/2 cup butter, melted

Spread the pie filling in the bottom of a greased, square 9-inch pan. Sprinkle with lemon juice. Combine the cake mix, nuts, and melted butter. Crumble it over the pie filling. Bake at 350 for 40-50 minutes, or until golden brown. Serve with ice cream.

Holly's Note:
This is an easy recipe to use if you need to take a meal to someone or are hosting a party or something. It's also versatile and you can use different kinds of pie filling. Try apple pie filling with a yellow cake mix and add 1 t. cinnamon to the cake mix.

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1 1/2 cups sifted cake flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla extract
1/2 cup whole milk

Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, beat on medium-high, just until blended. Do not over beat.

Divide the batter among two lined 24-cup mini-muffin pans.
Bake at 400 for ~10 minutes.

Frost with cupcake glaze:
1 cup powdered sugar
6-7 tablespoons cream
Food coloring

Whisk together until smooth. Add more cream to reach desired consistency. Then dip.

Makes 48 mini cupcakes

Holly's Note:
I saw a really cute post at The Farm Chicks about mini donut-shaped cupcakes. I don't have the donut pan, but I have a mini muffin tin and the recipe sounded delicious. It was ok, but it wasn't special. My husband commented that these little cupcakes were simply a sugar delivery vehicle. He'd prefer them larger-sized. I agree. I thought the glaze was nice and easy, but very, very sugary. These are orange, because my son didn't want pink ones, because pink is for girls. The boys really didn't like the cupcakes anyway.  It wasn't simply a dump and mix recipe and for the effort required to make it, I don't think the results were all that worth it.

So, bottom line, I don't think we'll make these again.