If we can have a sour cream angel cake, why not sour cream & *chocolate* angel cake? Hmm... now that I think of it, that does sound good with the cinnamon swirl. Build it up as with a torte, putting luscious cherries between the layers. Pidge - one of the best things about cooking in VR is that there are no calories, therefore, no weight gain. Thank goodness.

These are a huge hit at work and with clients. I received orders for 13 dozen this week alone! They freeze beautifully. Pumpkin Whoopie Pies (Annie's Eats) Yield: about 32 sandwich cookies Ingredients For the pumpkin cookies: 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 2 tbsp. cinnamon 1 tsp. ground ginger 1/2 tsp. ground nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp. vanilla extract For the maple cream cheese filling: 3 cups powdered sugar, sifted 1/2 cup unsalted butter, at room temperature 8 oz. cream cheese, cold 2 tbsp. maple syrup 1 tsp. vanilla extract Directions To make the pumpkin cookies, preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Transfer the cookie batter to a pastry bag fitted with a large plain round tip (I use an Ateco #809). Pipe small rounds of the batter onto the prepared baking sheets, about 1.5-2 inches in diameter. (If your dough seems to thick to pipe, you can drop scoops of it onto the baking sheet. Or just add a bit more liquid. This recipe is pretty forgiving.) Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining batter. To make the filling, combine the butter and cream cheese in the bowl of an electric mixer. Beat on medium-heat speed until smooth, about 1-2 minutes. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure. Transfer the filling to a pastry bag fitted with a plain tip. To assemble, pair the cookies up by size. Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie. Refrigerate for at least 30 minutes to firm before serving. Here is a link that might be useful: Pumpkin Whoopie Pies

Well, I posted but it apparently got lost. Thanks for the tea cake recipe, Gaz. I will be baking it today for our son's arrival tomorrow. It will give us something to snack on over the long weekend visit. I don't have any "white" raisins, but I do have currants and will use them for their light flavor. Lo and behold, I found some golden raisins I forgot I had, so I baked the cake using soured 1% and it is cooling now. Not so sure I like the flour mixture on top as the flour doesn't cook into the cake. Maybe I should just save 2 tablespoons of both of the sugars and sprinkle that on top with the cinnamon.

Put this one on your "to make" list. Made this, and DIL cannot stop raving over it. Used to make long time ago, and now it's regaining its popularity with the virus. this is NOT the one hallngarden makes, I'm just sharing this one with her in case she wants to try it. Depression Cake 1½ cups All-purpose flour ¼ cup Cocoa powder 1 cup Granulated sugar 1 tsp Baking soda ½ tsp Salt 1 tbsp White vinegar 1 tsp Vanilla extract 5 tbsp Vegetable oil 1 cup Water In a square cake pan (Dimensions: 8x8- Ungreased), add flour, cocoa powder, sugar, baking soda, salt and whisk everything together. Use your finger to make 2 small holes and 1 large hole in this dry flour mixture. Pour vinegar and vanilla extract in the small holes. Pour oil in the large hole. Pour water over everything. Mix everything together until just combined. Don't worry if you have some lumps. Just don't over-mix or else you will end up with a rubbery cake. Bake at 350 degrees for 30 minutes or until an toothpick inserted in the center comes out clean.