I've had this one for about 30 years, contributed to a community cookbook by one of the committee members. I have no idea from where she got it :-) Carrot Cake 3 cups flour ) 2 teaspoons baking soda ) stir together 2 teaspoons cinnamon ) 1 1/2 cups oil or you can successfully substitute the same amount of apple sauce 2 teaspoons vanilla 2 cups sugar 2 cups finely grated carrots 3 eggs 1 tin crushed pineapple, drained I add: generous handful chopped pecans generous handful sultanas/white raisins Cream oil/applesauce and sugar, add vanilla and eggs. Mix in carrots and fruit/nuts. Stir in flour mixture and bake at 350F until done. The original recipe suggests using an angel food ring pan, I've used round pans, loaf pans, you name it. I see no reason why you couldn't use a 9" x 13" pan.

In a separate post I was looking for cream of coconut for the Royal Coconut Cake recipe in Tea Time magazine. Here is the recipe (long): 3cup all-purpose flour 1Tb.baking pwd. 1/4 tsp.salt 1 1/2 c. sugar 4 eggs 3/4c.(1 1/2sticks)unsalted butter,cut into cubes and softened 1c. milk 1Tb.vanilla extract 1c. Vanilla Syrup (recipe follows) 1 recipe Coconut Crm. Filling (recipe follows) 1 recipe Crm.cheese Buttercream frosting (recipe follows) Garnish: grated or shredded coconut Vanilla Syrup: (makes 1 1/2cups) 1c. sugar 1c. water 1/4 tsp. van. extract Coconut Crm.Filling: 1 1/4c. heavy cream 3/4c. sugar 2Tb. coconut cream 1Tb. cornstarch 1Tb. milk 1c. shredded coconut 1/2 (1stick)unsalted butter,softened Crm.cheese bttrcrm.frosting: 3/4c. (6oz.)crm.cheese, softened 1/2c. (1stick)unsltd.butter,softened 1/4 tsp. salt 4c. confectioners sugar 3Tb.milk 1Tb. vanilla extract The directions are long,so I won't type out the whole thing unless you really want me to or email me.I tried to find the recipe online so I could post a link but was unable to locate it. Here's the basics: The cake batter is put into three buttered cake pans and baked at 350 (parchment or waxed paper lined pans with flour dusted bottoms and sides. The vanilla syrup is brushed on the tops of each cake layer after baking and they are cool, letting the syrup soak in. The coconut crm.filling is spread between the cake layers. I bought canned crm.cheese frosting but afterward thought plain buttercream would taste better. A friend just told me today about the recipe where you poke holes in the cake and let the coconut cream soak into it. She thought it was the best coconut cake she'd ever eaten. I'll try that next time.

German Sweet Chocolate Cake 1 package (4 oz.) Baker's German's Sweet Chocolate 1/2 cup boiling water 2 cups sugar 4 egg yolks 1 teaspoon vanilla 2 1/2 cups Swans Down Cake Flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butttermilk 4 egg whites, stiffly beaten *Coconut Pecan Frosting*: 1 cup evaporated milk 1 cup sugar 3 slightly beaten egg yolks 1/2 cup butter or margarine 1 teaspoon vanilla 1 1/3 cups Bakers Angel Flake Coconut 1 cup pecans Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 40 minutes. Cool. Frost tops only. FOR FROSTING: Combine evaporated milk, sugar, slightly beaten yolks, butter (or margarine), and vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add the Baker's Angel Flake Coconut and cup of chopped pecans. Cool until thick enough to spread; beat occasionally. Makes 2 1/2 cups. Source: "from Baker's German Sweet Chocolate wraper" Spago's Chocolate Chiffon 1 1/2 cups granulated sugar 1 cup all\-purpose flour 3/4 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 4 eggs \-\- separated 2 egg whites 1/2 cup vegetable oil (SEE NOTE) 1/2 cup water 1 teaspoon vanilla extract NOTE: Recipe has been printed in various places with 3/4 cups of oil. Cake is softer but tends to sink in middle. Cake can also be made in a bundt pan. Position rack in center of oven and preheat oven to 350 degrees. Butter or coat with vegetable spray and line with parchment round one 9\-inch round cake pan. Dust with flour, tapping out any excess flour. Set aside. Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined. Remove bowl from machine. In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff. (Soft peak stage) With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the choloate mixture back imto the whites, quickly folding until completely incorporated. Scrape into the prepared pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes. Cool on a rack. To remove, run a sharp knife around the inside of the pan to loosen cake. Invert onto rack. Place 9\-inch cardboard round on cake and invert cake onto round Serving Ideas : Basic for German Chocolate Cake

I don't know if this will help, but there is a similar recipe in my Jiffy recipe book that I got from the company. Fruit Magic Grease an 8-inch square pan. Set oven to 450. Mix together 1 Jiffy white or Golden Yellow cake mix with margarine and (opt.) 1/2 cup chopped nuts. Spread one can (15 3/4 oz.) of your favorite pie filling in the bottom of the greased pan. Sprinkle cake mixture over top of pie filling. Bake 45 to 60 minutes. If you patted half of the cake/margarine mixture in the bottom of the baking pan, then spread on some grated cheddar cheese, then the pie filling, then the rest of the crumbly cake mixture, would this be what you made in the past? You would need to know how much by weight the Jiffy cake mixes are and then sub that amount of another cake mix, right? Looks like their boxed cake mix is 9 oz. It would be better for you to weigh out the spice cake mix from another brand to be the most accurate. Hope this helps! Teresa