Sunday, September 6, 2009

Bonnie's AMAZING Dessert Recipes

It has been requested that we post Bonnie's recipes for the carrot cake and chocolate cake we had at the crop and she was kind enough to share them with us:

Best Carrot Sheet Cake:

Serves 10-12
Preheat oven to 350 degrees

2 cups of flour
2 tsp baking soda
2 tsp cinnamon
1/2tsp salt
3 large eggs
2 cups of sugar
3/4 cup of vegetable oil
3/4 cup of buttermilk
2 tsp vanilla
2 cups of grated carrots
1 - 8oz can of pineapple (drain)
1 - 3 1/2 oz flaked coconut
1 cup of chopped pecans or walnuts (optional)

Stir 1st four ingredients
Beat eggs and next four ingredients at medium speed until smooth
Add flour, mix at low speed until blended
Fold in carrots and next three ingredients
Pour into greased 13x9 pan and bake at 350 for 30 minutes
Cover loosely with foil and bake 13 more minutes until pick comes out clean
Glaze and cool completely

Buttermilk Glaze:

1 cup of sugar
1 1/2 tsp of baking soda
1/2 cup of butter
1/2 cup of buttermilk
1 tbsp light corn syrup
1 tsp vanilla

Bring all but vanilla to boil for four minutes or until golden brown
Remove from heat and stir in vanilla

Cream Cheese Frosting:

1/2 cup of butter softened
1 - 8oz package of cream cheese softened
1 - 16oz of powdered sugar
1 1/2 tsp of vanilla

Mix until creamy

Bonnie's Chocolate Sheet Cake:

2 cups of sugar
2 cups of flour
1 cup of butter
4 tbsp of cocoa
1 cup of water
1/2 cup of buttermilk
2 eggs
1 tsp of baking soda
1 tsp of vanilla
1 tsp of cinnamon
dash of salt

Bring butter, cocoa and water to a boil
Pour over flour and sugar mixture and mix well
Add 1/2 cup of buttermilk and two slightly beaten eggs
Mix all and pour into 16x11 cookie sheet with sides
Bake at 350 for 20 minutes


1 stick of butter
4 tbsp of cocoa
6 tbsp of buttermilk
1 box of powdered sugar
1 tsp vanilla
1 cup of chopped toasted pecans

Bring butter, cocoa, and buttermilk to a boil
Add powdered sugar, vanilla, and pecans
Frost immediately after cake comes out of the oven

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