Jude, the frosting is grainy for me too, but I kind of like it that way! So, you aren't doing anything wrong, that's just the way it is or at least the way it's always turned out for me. Julie, the frosting/cake combo wasn't my idea either, another poster (Cindyny) had a teenaged daughter who liked that frosting and so she used it to frost the cake. Yup, another idea I appropriated, LOL. As for the wedding cake, that's exactly what I did, I just made round layers, 3 tiers worth. The cake is "substantial" enough that it stacked nicely and the lower layers didn't crumble under the weight of the top layers. Pixistix, your Grandpa was right. As for that Kitchen Table, well, I guess taste is subjective, I know a couple of people who just thought it was too "plain", but I love the stuff. Good, it's just more for me! Annie

Pixistix, thank you for clearing that up. I was pretty sure that I would be sorry if I attempted to put all that batter into anything smaller than a 9 x 13, or a bundt or two 9" or 8" rounds. I always use my Kitchen Aid for mixing up cakes, so I will get good volume. One of my major pet peeves is a recipe that doesn't give pan size recommendations. I am quite sure that this would be the cake my Mom made often. It was often served with sweetened fresh peaches. I am going to have to put this recipe on hold for a while till I deal with the hugh bunch of rhubarb that a friend dropped off last night.

Is this it? RE: LOOKING for: Bar Cookies Posted by ginger_st_thomas (My Page) on Mon, Apr 24, 06 at 20:46 TOFFEE PECAN BROWNIES 4 oz unsweetened chocolate, chopped 1/2 cup unsalted butter 1 1/4 cups packed light brown sugar 1 T. cinnamon 1/4 tsp salt 3 eggs 1 tsp vanilla 3/4 cup flour 1 cup chopped Heath bars Brown Sugar Topping: 1 cup packed light brown sugar 1/4 cup whipping cream 1 TBL unsalted butter 3/4 tsp vanilla 1/2 cup chopped pecans Preheat oven to 325 degrees; line 8x8" baking pan with foil, extending foil over the sides. Combine choc. & butter in saucepan & cook over low heat til blended, stirring constantly. Cool 5 minutes. Whisk in sugar, cinnamon & salt. Whisk in eggs 1 at a time; stir in vanilla. Whisk 2 min. or til smooth. Add flour, whisking just til blended. Stir in chopped candy bars (I chilled the candy & chopped them in a processor.) Bake for 35 min. or til toothpick inserted in cnt. comes out with a few moist crumbs attached. Cool in the pan on a wire rack. For topping, bring sugar, cream & butter to a boil, whisking constantly until smooth. Remove from heat. Stir in the vanilla. Let stand 10 min. Whisk til of spreading consistency. Stir in the pecans. Spread over the brownies. Let stand 1 hour or until set. Serve cold or at room temperature. Store, covered in the refrigerator.~~From Down by the Water.

this probably would have come from the KT as it was in that folder. I always cut and paste also with the contributors name and date but somehow it is missing probably because I just did it quick and didn't check. Upside down caramelized apple cake 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing 1/2 cup firmly packed light brown sugar 1/4 teaspoon cinnamon Dash nutmeg 2 1/2 cups (about 3 small apples) thinly sliced apples such as courtland, fugi or gala The cake 6 tablespoons unsalted butter very soft 1 cup sugar 2 eggs room temperature 1 teaspoon vanilla extract 1 cup flour 3 tablespoons cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk Preheat oven to 350 degrees Lightly butter the sides of a 9" cake pan (not a spring foam pan) Combine the butter, brown sugar, cinnamon & nutmeg in a small saucepan. Stir & bring to a boil & boil for 30 seconds, stirring the whole time. Scrape the mixture into the prepared pan & spread evenly on the bottom. Put the peeled & sliced apples evenly on the bottom of the pan & press slightly to level them. To make the cake beat the butter & sugar with a electric mixer until creamy. Add eggs & vanilla & beat until very smooth & fluffy about 2 min. Stir the flour, cornmeal, baking powder & salt together then sprinkle over the butter-sugar mix, add the milk & beat just until the batter is evenly moistened about 1 min. Spoon the batter over the apples & smooth the top. Bake 50 min or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let cool completely before serving. 2 notes: Be careful with the caramelized part as it is very hot & can burn you. Make sure your plate is larger then the cake or you will have a mess when you turn over the cake.