Gift Giving Carrot Cake

This is a recipe meant to be shared! Not only to share the recipe, but the share the other loaves that this recipe makes.

I have no idea how my mom came across this recipe. But I remember for Christmas one year giving little loaves as presents to everyone...teachers, Sunday school teachers, babysitter... We wrapped them up in pretty green saran wrap, ribbon, and a tag. I was probably only in 2nd grade, but I truly remember giving that gift.

The recipe made it into the Family Cookbook, hiding somewhere under my mom's name. With the fall weather and the baby coming in a week, I decided that I had to share this recipe.

I hope you enjoy!

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Ingredients:

3 c. unsifted flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. salt

3 eggs

1 1/2 c. sugar

3/4 c. mayonnaise

20 oz. canned crushed pineapple (well drained--reserve 1/2 c. juice)

3 c. coarsely shredded carrots

1 c. raisins

1 c. coarsely chopped walnuts

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Directions:

1. Grease and flour 6 (5 1/2" x 3" x 2 1/2") loaf pans OR
   2 (9" x 5" x 3") loaf pans OR
   1 (9" x 13") baking pan
2. Mix first 5 ingredients, set aside.
3. In a large bowl with mixer at medium speed, beat eggs, sugar, mayonnaise, crushed pineapple, and 1/2 c. juice until well blended.
4. Gradually beat in flour mixture until well blended.
5. Stir in remaining ingredients.
6. Turn into prepared pan(s).
7. Bake at 350 degrees for 50-55 minutes, or until toothpick comes out clean.
8. Cool in pan for 10 minutes, then remove.

Chocolate Blackout Cake

(Soon I'll add a picture of a slice of this cake... It's soooo yummy)

I got this recipe from Cook's Country TV on PBS. We don't get TV, except for 3 channels, which really don't have anything on. But one night, out of sheer boredom, I was watching and saw this recipe for a cake. OMGosh, I had to go online, get the recipe and make it.

It's rich. It's decadent.

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INGREDIENTS 

Pudding:

1 1/4 c. granulated sugar

1/4 c cornstarch

1/2 tsp. salt

2 c. half & half

1 c. whole milk

6 oz. unsweetened chocolate, chopped

2 tsp vanilla extract

Cake:

8 Tbsp. unsalted butter, plus extra for greasing pans

1 1/2 c. flour, plus extra for dusting pans

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. Dutch-processed cocoa powder

1 c. strong black coffee

1 c. buttermilk

1 c. packed light brown sugar

1 c. granulated sugar

2 large eggs

1 tsp. vanilla extract

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DIRECTIONS:

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in a large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)