This is the cake I made for Angela’s 30th birthday and she quite liked it (I hope). (she loved it. xo Angela) I took it from More from Magnolia; Recipes from the World-famous Bakery and Allysa Torey’s Home Kitchen by Allysa Torey.

CAKE

• 1 1/2 cups self-rising flour
• 1 1/2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

ICING
(This icing tastes better if made the day before the cake because the brown sugar gives the icing a slightly grainy texture that improves if allowed to set overnight.)

• 2 cups (4 sticks) unsalted butter, softened
• 5 cups sifted confectioners’ sugar
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup milk
• 2 tablespoons dark corn syrup
• 2 teaspoons vanilla extract

GARNISH

• 1 1/2 cups coarsely chopped toasted pecans

Note: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.

FOR CAKE:

1. Preheat oven to 350 degrees.
2. Grease and lightly four three 9×2-inch round cake pans, then line the bottoms with waxed paper.
3. To make the cake: In a small bowl, combine the flours and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each additions. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the bater in the bowl, making sure the ingredients are well blended.
4. Divide the batter among the prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
5. When the layers have cooled completely, ice the cake by filling between the layers first with Caramel Frosting and then sprinkling with one-third of the pecans on each layer. Then ice the top and sides, and sprinkle the top with the remaining pecans.
   1. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat on low speed for 2 minutes. Add the milk, syrup, and vanilla, and beat until smooth and creamy, 3-5 minutes. Use immediately or store, covered, at room temperature for up to 2 days.

FOR ICING:

Makes enough for one 3-layer 9-inch cake or 3 dozen cupcakes.

Posted by Carla under Dessert, yum.

• 2 oz. unsweetened chocolate
• 1 cup sugar
• 1 cup boiling water
• 3 Tbsp. flour
• 2 eggs, separated
• 1 Tbsp butter
• 1 tsp. vanilla

• 1 baked 8″ or 9″ pie shell

Stir flour and sugar in top of double boiler.  Add boiling water.  When smooth add chocolate and stir micture over hot water until chocolate melts.  Remove from fire, add yolks beaten with 1 Tbsp water.  Then add butter.  Cook in double boiler 10 minutes, stirring occasionally.  Cool and add vanilla.  Place in baked  pie shell.  Top with whipped cream and chocolate shavings or with meringue.

Posted by Carol under Dessert, Oma's favorites

• 1 1/2 cup pumpkin**
• 1/4 cup brown sugar
• 1 Tsp cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 2 eggs, slightly beaten
• 1 1/2 cup milk
• 1/2 cup cream

• 1 9″ unbaked pie shell

** You can also use butternut squash. Cut in half, take out the seeds, and bake face down at 350 for an hour.

Mix ingredients and pour into pie shell.  Bake in preheated oven at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake another 45 minutes or until knife inserted in center of pie comes out clean.

Posted by Carol under Dessert, Oma's favorites

Crust for 1 pie crust

• 3/4 cup brown sugar
• 1 egg
• 1/2 cup finely chopped pecans
• 1  Tbsp melted butter
• pinch of salt, few drops of vanilla

Form dough into balls the size of walnuts, roll out and place in tart pans. Mix other ingredients together and fill each pan.  Bake at 350 degrees for 15 minutes, then 250 degrees for 10 minutes.

Posted by Carol under Dessert, Mom's classics

• 4 eggs
• 2 cups sugar
• 2 cups flour
• 2 tsp. baking powder
• 1 cup milk
• 2 Tbsp. butter
• 2 tsp. vanilla

Icing:

• 8 Tbsp butter (1 stick)
• 1 1/2 cup brown sugar
• 6 Tbsp cream
• 1 1/2 cup. coconut
• 1 cup chopped nuts

Beat eggs until thick.  Add 2 cups sugar.  Add eggs.  Add the flour.  Bring to a boil the milk and butter.  Add this and the vanilla.  Bake in a greased 16″x8″ pan at 350 degrees for 25-30 minutes.

To ice: Cook ingredients until thick. Spread on baked cake while still hot.   Put under broiler and toast lightly.

Carol’s note:  On the back side of my recipe card for this cake Nina ( age 4?) wrote the alphabet from A to R (all that would fit?) and signed her name

Posted by Carol under Dessert, Oma's favorites

• 1 1/4 cups sugar
• 1/3 cup lemon juice
• grated rind of 1 lemon
• 1/4 tsp. lemon extract
• 2 cups milk

Mix all ingredients together and stir until sugar dissolves. Pour into a freezing tray and freeze until firm.  Remove from tray and beat until light and creamy, then return to tray and finish freezing. 

Carol’s note:  This is especially easy if you have an ice cream maker.

Posted by Carol under Dessert, Oma's favorites