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resending due to delivery error https://www.foxnews.com/food-drink/recipe-devils-food-cake-has-important-family-connection-chef Dessert Recipes Recipe for devil's food cake has important family connection for chef Chef says his mom made this 'amazing cake' for him on his birthday By Peter Burke Published March 1, 2025 Chef shares tips for baking devil's food cake James Beard Award-nominated chef Gregory Leon, owner of Amilinda restaurant in Milwaukee, Wisconsin, shares top tips for baking the perfect devil's food cake. Devil's food cake has been a chocolate lover's delight since it was invented in the early 20th century. But it has an even greater significance for James Beard Award-nominated chef Gregory Leon, who owns Amilinda in Milwaukee, Wisconsin. Leon's mother made a devil's food cake for him every year on his birthday before she died when he was just 19. Now, he bakes it for himself annually on the first day of August. (See the video at the top of this article.) Not only is that his birthday, it's also the anniversary of the day his restaurant opened. Leon spent his early childhood in his father's native Venezuela, he said. He didn't have any connection to Milwaukee when he moved there in 2012 after 18 years in San Francisco. Chef Gregory Leon's devil's food cake is a birthday tradition that reminds him of his mother, he told Fox News Digital. (Gregory Leon) "I knew that I would never be able to own my own restaurant there, which was the ultimate goal," Leon told Fox News Digital; he said he recognized that it had become too expensive in California. He packed up his dog and his belongings and headed to Milwaukee to visit a friend. Leon had "set his sights on a different city," he said, but he fell in love with Milwaukee and decided to stay, opening Amilinda in 2015. "Inspired by the cuisine of Spain and Portugal," Leon said, Amilinda's dishes use locally sourced ingredients paired with specialty items from the Iberian Peninsula. A limited menu that changes weekly offers a variety of flavors and options. Leon is a three-time James Beard Award nominee, honored as a finalist for best chef in the Midwest in 2022 and 2023 and as a semifinalist for outstanding chef in 2024. But no accolades compare to his mother's "classic" recipe for devil's food cake, he said. Leon said his mother's "classic" devil's food cake is a chocolate lover's delight. "It stands on its own. It doesn't need a lot of bells and whistles." (Fox News Digital) "It's an amazing cake," Leon said. "It stands on its own. It doesn't need a lot of bells and whistles. It's 100% chocolate – and it's one of the things that stand the test of time." Devil's Food Cake recipe by Gregory Leon Ingredients 2 cups flour ? cup margarine ? cup cocoa 2 cups sugar 3 eggs 1? cups milk 1 teaspoon baking powder A devil's food cake is layers of chocolate made from some basic ingredients. (iStock) 1 teaspoon baking soda ? teaspoon salt 1 teaspoon vanilla Directions In a bowl, stir flour, cocoa, powder, soda and salt. In a large bowl, cream margarine and sugar until light and fluffy. Add eggs. Stir in flour and milk, alternating until all are blended. Add vanilla. Place in two greased 8- or 9-inch pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Cool for 10 minutes in the pan. Directions for butter frosting: Combine the below ? cup margarine 2-3 tablespoons warm milk 1 teaspoon vanilla ? cup cocoa 2 cups powdered sugar This recipe is owned by Gregory Leon and was shared with Fox News Digital. Peter Burke is a lifestyle editor with Fox News Digital.

Pistachio Lemon Cake This sweet and rich Lemon Pistachio Cake is sure to impress with its pistachio cookie crust, melt-in-your-mouth lemon cake, and lemon zest icing. Prep Time45minutes mins Cook Time30minutes mins Total Time1hour hr 15minutes mins Course: Dessert Servings: 8 Author: Krissy Allori Equipment Food Processor parchment paper Mixing Bowls KitchenAid Stand Mixer Ingredients Pistachio layer: 3/4 cup all purpose flour 1 cup raw unsalted pistachio nuts 1/2 cup powdered sugar 1/2 cup cold butter cut into small cubes 1/4 teaspoon kosher salt 1/4 teaspoon LorAnn Super Strength Pistachio Flavor Cake layer: 9 ounces cake flour 9 ounces granulated sugar 1 tablespoon plus 1 teaspoon baking powder 3/4 teaspoon kosher salt 6 ounces unsalted butter softened 8 ounces milk 3 large eggs 2 ounces vegetable oil 2 teaspoons lemon extract zest from one lemon 1/4 cup lemon juice Lemon glaze: 1 1/2 cups powdered sugar 1 tablespoon lemon juice zest from one lemon Garnish additional chopped pistachios Instructions Preheat oven to 350 degrees F. Line bottom of a springform pan with parchment paper and grease the sides with butter. Prepare the pistachio layer: Add flour, pistachios, and powdered sugar to food processor. Process until pistachios are fine and ingredients are well combined. Add the butter, salt, and LorAnn Pistachio flavor. Process until dough forms, about 10 seconds. Press evenly into the base of the springform pan. Prepare the cake layer: Add cake flour, granulated sugar, baking powder, and salt to the bowl of a stand mixer. Combine well. With the paddle mixing on medium speed, add butter in small chunks until the entire mixture becomes uniform and crumbly. This takes about a minute and the flour should be well coated with the butter. In a separate bowl, whisk together milk, eggs, oil, lemon zest and lemon juice. With the stand mixer running on low speed, add just enough of the liquid mixture (shouldn't be more than half) to the flour to barely moisten the batter. Increase speed to medium and mix until light and fluffy, about 2 minutes. Scrape bowl, add remaining liquid, and mix on low speed until well combined, scraping as necessary. Pour the cake batter on top of the pistachio layer. Bake the cake for 45 minutes. Remove when it is set and a toothpick inserted comes out clean. Allow to cool in pan before removing. To make glaze: Whisk together powdered sugar, lemon juice and lemon zest. Add small amounts of warm water until your desired consistency is achieved. Once the cake is entirely cool, remove it from the pan and pour the glaze over the top, spreading to the sides to allow it to drizzle over. Top with roughly chopped pistachios Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Lemon Cupcakes Lemon cupcakes, made from scratch, are perfectly moist and sweet. Made with both lemon juice and lemon zest, the light and fresh citrus flavor shines through. The trick to perfect homemade cupcakes is in how you mix the batter. Topping these lemon cupcakes with mascarpone frosting is downright heavenly! Prep Time20minutes mins Cook Time20minutes mins Total Time40minutes mins Course: Dessert Cuisine: American Servings: 15 cupcakes Author: Krissy Allori Equipment Mixing Bowls KitchenAid Stand Mixer KitchenAid Stand Mixer Ingredients Lemon cupcakes: 2 large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1/2 cup whole milk zest + fresh juice of two medium lemons meyer lemons recommended 1 1/2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter softened to room temperature Frosting: Mascarpone Frosting Instructions Preheat the oven to 350°F. Line 12-count muffin pan with paper liners. Recipe will make about 15 standard size cupcakes or 9 jumbo cupcakes. Set aside. In a medium bowl or large measuring cup with a spout, mix 2 large eggs, 1 1/2 teaspoons pure vanilla extract, 1/2 cup whole milk, and zest + fresh juice of two medium lemons. Set aside. Measure out dry ingredients (1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt) and place them into the stand mixer bowl. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened 1/2 cup unsalted butter until it is all added. Let mix until batter resembles coarse sand. Add 1/3 of your liquid ingredients while mixing on low until just moistened. Once incorporated, increase mixing speed to medium high (setting 7 on Kitchen Aid mixer). Let the mixture whip up until it has thickened and lightened in color. It should look like soft-serve ice cream. This mixing can take up to 2 minutes. Scrape the bowl and give it another short mix to ensure everything is well incorporated. Slowly add in the rest of your liquid ingredients while the mixer is running on low speed, stopping to scrape the bowl one more time halfway through. Mix just until everything has combined. Your batter should be thick and not too runny. Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. A large cookie scoop works well. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting with Mascarpone Frosting. Notes Recipe based on Sally's Baking Addiction's Homemade Lemon CupcakesNutrition Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 91mg | Potassium: 86mg | Sugar: 13g | Vitamin A: 235IU | Calcium: 39mg | Iron: 0.7mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Mini Eggnog Cheesecakes Jamie Sherman These Mini Eggnog Cheesecakes are a festive twist on classic cheesecake. Creamy, dreamy, and perfect for all your holiday celebrations. 5 from 1 vote Prep Time10minutes mins Cook Time18minutes mins Additional Time3hours hrs Total Time3hours hrs 28minutes mins CourseDessert CuisineAmerican Servings12 servings Calories253 kcal Equipment Silicone Oven Mitt with Magnet, Licorice Black Hand Mixer with Snap-On Case Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set Silicone Spatula Set of 4 Mixing Bowls with Airtight Lids, 6 Piece Stainless Steel Metal Bowls, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500 Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality Ingredients For the crust 1 cup graham cracker crumbs 2 tablespoons light brown sugar ? teaspoon ground nutmeg ? teaspoon salt 3 tablespoons unsalted butter melted For the filling 16 ounces cream cheese room temperature (2 blocks) ? cup granulated sugar 3 tablespoons sour cream room temperature ? cup eggnog room temperature 1 teaspoon vanilla extract ? teaspoon ground cinnamon ? teaspoon ground nutmeg pinch salt 2 large eggs room temperature For garnish (optional) whipped cream ground cinnamon or nutmeg Cook ModePrevent your screen from going dark Instructions For the crust Preheat the oven to 325°F. Line a muffin pan with paper liners. In a medium bowl, whisk graham cracker crumbs, brown sugar, nutmeg, and salt together. Add melted butter and mix until well combined. Divide the mixture evenly among lined muffin cups and press down to create the crust. Bake for 5 minutes, then set aside. For the filling In a large bowl, beat cream cheese, granulated sugar, and sour cream until smooth. Scrape the sides of the bowl and add eggnog, vanilla, cinnamon, nutmeg, and salt. Mix well. Add eggs one at a time, mixing on low until just incorporated. Fill muffin cups with the cheesecake mixture. Bake for 18-22 minutes until edges are set and centers are slightly jiggly. Let cheesecakes cool to room temperature for about an hour, then refrigerate for at least two hours or overnight. For serving If desired, top the cheesecakes with whipped cream and a sprinkle of ground cinnamon or nutmeg just before serving. Notes Store leftovers in an airtight container in the refrigerator for up to four days. You can freeze these cheesecakes for up to 3 months. Thaw in the refrigerator before enjoying.Nutrition Serving: 1cheesecakeCalories: 253kcalCarbohydrates: 19gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 83mgSodium: 231mgPotassium: 94mgFiber: 0.3gSugar: 14gVitamin A: 674IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

German Chocolate Cake Jamie Sherman Enjoy a slice of this heavenly German Chocolate Cake! Moist layers, rich chocolate, and coconut pecan frosting. A slice of dessert paradise! No ratings yet Prep Time15minutes mins Cook Time28minutes mins Additional Time2hours hrs Total Time2hours hrs 43minutes mins CourseDessert CuisineAmerican Servings18 servings Calories519 kcal Equipment Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe) Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set Hand Mixer with Snap-On Case 11-Inch Silicone Balloon Whisk Silicone Spatula Set of 4 Mixing Bowls with Airtight Lids, 6 Piece Stainless Steel Metal Bowls, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total) Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4 Silicone Oven Mitt with Magnet, Licorice Black Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality Set of 2 9-Inch Round Cake Pans Cake Stand With Dome (6 Uses) Ingredients 2 ? cups all-purpose flour 2 ? teaspoons baking powder 2 teaspoons salt 2 teaspoon baking soda 2 ? cups granulated sugar ? cup light brown sugar packed ? cup vegetable oil 3 large eggs 1 ? cups buttermilk 1 tablespoon vanilla extract 6 ounces German chocolate baking bar finely chopped and melted 1 ? cups boiling water 1 recipe Coconut Pecan Frosting 5 cups Cook ModePrevent your screen from going dark Instructions Preheat the oven to 375°F. Lightly spray three 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pan and set aside. In a large bowl, stir together the flour, baking powder, salt, and baking soda. Set aside. In a medium-sized bowl with an electric hand mixer or stand mixer with the paddle attachment, mix together the granulated sugar, light brown sugar, oil, eggs, buttermilk, and vanilla until smooth. Whisk in the melted chocolate until combined. Pour the dry mixture into the wet and whisk or stir together until there are no lumps. Pour in the boiling water and whisk or stir to combine. Evenly distribute the batter between the cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan completely on a wire rack. Once cool, even the tops of the cakes if needed. Place one cake onto your serving platter. Add 1/3 of the frosting and smooth it out on top. Repeat layers two more times. Place the cake into the fridge for 1 hour to set before cutting and serving. Notes Keep leftovers in the fridge for up to 5 days. Freeze for up to 3 months. This is a rich and moist cake. It can be served chilled or at room temperature.Nutrition Serving: 1sliceCalories: 519kcalCarbohydrates: 72gProtein: 5gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 545mgPotassium: 222mgFiber: 3gSugar: 50gVitamin A: 80IUVitamin C: 0.1mgCalcium: 82mgIron: 3mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Hummingbird Bundt Cake Jamie Sherman Moist and flavorful Hummingbird Bundt Cake made with bananas, pineapple, pecans, and a cream cheese glaze - perfect for any occasion! 5 from 1 vote Prep Time20minutes mins Cook Time1hour hr Additional Time2hours hrs Total Time3hours hrs 20minutes mins CourseDessert CuisineAmerican, Southern Servings18 servings Calories371 kcal Equipment 14 cup Bundt pan shallow baking pan large mixing bowl rubber spatula or wooden spoon cooling rack medium mixing bowl hand mixer optional sifter cake stand or plate for serving Ingredients Cake Batter 1-1/2 cups chopped pecans 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ? teaspoon salt 3 large eggs lightly beaten 1-3/4 cups mashed ripe bananas about 4 large 1 can crushed pineapple 8 oz (do not drain) ? cup vegetable or canola oil 1-1/2 teaspoons vanilla extract Cream Cheese Glaze 4 oz cream cheese cubed and softened 2 cups sifted powdered sugar 1 teaspoon vanilla extract 1-2 tablespoons milk Cook ModePrevent your screen from going dark Instructions Prepare the cake Preheat your oven to 350°F. Grease and flour a 14-cup Bundt pan. Toast pecans: Spread in a single layer on a shallow pan. Bake for 8–10 minutes, stirring halfway, until fragrant. In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, mashed bananas, pineapple (with juice), oil, and vanilla. Mix until just moistened. Sprinkle 1 cup of the toasted pecans into the bottom of the Bundt pan. Pour the batter over them. Bake for 60–70 minutes, or until a long wooden pick comes out clean from the center. Cool in the pan on a wire rack for 15 minutes. Then remove the cake from the pan and let it cool completely (about 2 hours). Make the Glaze In a bowl, combine cream cheese, powdered sugar, vanilla, and 1 tablespoon milk. Beat with a hand mixer until smooth. Add the second tablespoon of milk slowly, one teaspoon at a time, until it reaches pouring consistency. Pour glaze over the cooled cake. Sprinkle with the remaining 1/2-cup of toasted pecans. Notes Use very ripe bananas for maximum flavor and moisture. Be sure to use a 14-cup Bundt pan to avoid overflow - this is a large cake. If you don’t have an 8 oz can of crushed pineapple, measure 1 cup from a larger can (juice included). Toast pecans for added depth of flavor - don’t skip this step! Let the cake cool completely before adding the glaze so it doesn't melt. Store leftovers covered at room temperature for 2–3 days, or refrigerate for longer freshness. This cake can be made a day ahead - it gets even better as the flavors meld. Nutrition Serving: 1sliceCalories: 371kcalCarbohydrates: 58gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 34mgSodium: 157mgPotassium: 101mgFiber: 1gSugar: 40gVitamin A: 144IUVitamin C: 3mgCalcium: 22mgIron: 1mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Lemon Funfetti Cake Jamie Sherman Bright, zesty Lemon Funfetti Cake packed with rainbow sprinkles, lemon curd filling, and fluffy marshmallow frosting - perfect for any celebration! 4.43 from 14 votes Prep Time30minutes mins Cook Time35minutes mins Inactive Time1hour hr Total Time2hours hrs 5minutes mins CourseDessert CuisineAmerican Servings16 servings Calories299 kcal Equipment 2 8-inch or 9-inch round cake pans mixing bowls hand mixer rubber spatula wire cooling rack piping bag offset spatula Ingredients For the cake 2-1/4 cups cake flour 1 tablespoon baking powder ? teaspoon salt 1-1/4 cups buttermilk 4 egg whites 1-1/2 cups granulated sugar 1 lemon zested 1 stick unsalted butter at room temperature 1 teaspoon lemon extract 1 container rainbow sprinkles 1.75 oz. For the frosting 1 cup butter softened, 2 sticks 1 jar marshmallow creme 7 oz. 2 cups powdered sugar 1 teaspoon vanilla 1 teaspoon lemon extract Additional ingredients extra sprinkles lemon curd Cook ModePrevent your screen from going dark Instructions Prep the pans: Preheat the oven to 350°F. Grease and flour two 8 or 9-inch round cake pans. Set aside. Dry and wet mixes: In one bowl, sift together the cake flour, baking powder and salt. In another bowl, whisk the buttermilk with the egg whites. Cream and combine: In a large mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy. Add the lemon extract. Add one-third of the flour mixture, then half of the buttermilk mixture. Repeat until all is added, ending with the flour mixture. Mix until smooth. Add the fun: Gently fold in the sprinkles. Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Frosting time: Beat the butter until light and fluffy. Add the marshmallow crème and mix until smooth. Add the powdered sugar, vanilla and lemon extract. Beat until creamy. Assemble: Place one cake layer on a platter. Pipe a ring of frosting around the edge. Fill the center with lemon curd. Top with the second cake layer and frost the entire cake. Decorate with extra sprinkles, if desired. Notes Store the finished cake in the refrigerator. Bring to room temperature for about 15 minutes before serving. Refrigerate any leftovers. Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Strawberry Cake with Lemon Cream Topping Jamie Sherman Strawberry Cake with Lemon Cream Topping is a light, fruity dessert with whipped lemon cream - perfect for spring and summer gatherings! No ratings yet Prep Time15minutes mins Cook Time30minutes mins Additional Time1hour hr Total Time1hour hr 45minutes mins CourseDessert CuisineAmerican Servings18 servings Calories239 kcal Equipment 9x13-inch cake pan large mixing bowl hand mixer or stand mixer rubber spatula Ingredients For the Cake 1 strawberry cake mix 15.25-ounce box 1 cup sour cream 1 cup water ? cup butter melted and cooled slightly 4 large eggs For the Topping 1 cup heavy cream ? cup powdered sugar 2 tablespoons fresh lemon juice zest of 1 lemon Garnishes Fresh strawberries and lemon slices Cook ModePrevent your screen from going dark Instructions Preheat the oven to 350°F. Grease a 9x13-inch cake pan and set aside. Mix the batter: In the bowl of a hand or stand mixer, combine the cake mix, sour cream, water, melted butter, and eggs. Beat on low speed for about 30 seconds or until just combined. Scrape the sides of the bowl. Then beat on medium speed for 1 to 2 minutes more. Pour the batter into the prepared pan. Bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. Make the topping: In a clean mixing bowl with a whisk attachment, beat the heavy cream, powdered sugar, and lemon juice on high speed until stiff peaks form (about 2 to 3 minutes). Stir in the lemon zest by hand until fully mixed. Keep the topping in the refrigerator until you're ready to use it. Frost and garnish: Spread the whipped lemon cream evenly over the cooled cake. Top with fresh strawberries and lemon slices. Serve chilled or at room temperature. Notes Keep the cake covered in the fridge for 2 to 3 days. Remove garnishes like fresh fruit before storing to keep it fresh. Always check with a toothpick for doneness. Keep the topping in the fridge until you’re ready to frost the cake. Nutrition Serving: 1sliceCalories: 239kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 72mgSodium: 225mgPotassium: 45mgFiber: 0.01gSugar: 15gVitamin A: 484IUVitamin C: 1mgCalcium: 74mgIron: 1mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Pumpkin Poke Cake Pumpkin poke cake, a rich, dense cake, that is moist, full of flavor and so super easy to make. Prep Time30minutes mins Cook Time30minutes mins Chill15minutes mins Total Time1hour hr 15minutes mins Course: Dessert Cuisine: American Dessert Keyword: poke cake, pumpkin cake, pumpkin poke cake Servings: 8 Calories: 844kcal Ingredients For the Cake 1 16.5 oz box spice cake mix 1 15 oz can pumpkin puree 1 large egg 1/3 cup vegetable oil 1 TBS Pumpkin Pie Spice 1 12 oz can Sweetened Condensed Milk For the Frosting: 1 8 oz block cream cheese room temp 1/2 c butter room temp 1 teaspoon Vanilla Dash of Salt 4 cups Powdered Sugar 1/4 c Heavy Whipping Cream Salted Caramel sauce whichever is your favorite Instructions Preheat oven to 350F degrees. Nonstick spray 9x13 inch pan. In a large bowl, combine cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Beat with a handheld electric mixer on high until well mixed. Bake for 25-30 minutes, or until the cake is set in the center. Remove from the oven and poke holes throughout the cake about one inch apart from each other. Then pour sweetened condensed milk over the cake, letting it seep down into the holes. Let cool. For frosting: Combine butter and cream cheese and mix well. Add vanilla extract and the salt. Add powdered sugar. In a separate bow mix the heavy whipping cream until stiff peaks begin to form. stir the cream cheese mixture together with the heavy whipping cream. Spread Frosting over cake. Then Drizzle with caramel sauce. Nutrition Calories: 844kcal | Carbohydrates: 139g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 795mg | Potassium: 613mg | Fiber: 3g | Sugar: 117g | Vitamin A: 9461IU | Vitamin C: 4mg | Calcium: 333mg | Iron: 4mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Carrot Cake A classic two layer carrot cake studded with spices, pecans, carrots, and pineapple, and frosted with a decadent cream cheese icing. Moist, delicious, cake. Prep Time15minutes mins Cook Time35minutes mins Cool Cake2hours hrs Total Time50minutes mins Course: Dessert Cuisine: American Keyword: carrot cake, cream cheese frosting, layer cake Servings: 8 Ingredients 4 eggs 1 cup vegetable oil 2 tsp vanilla extract 3 cups grated carrots 8 oz can of crushed pineapple drained (optional) 1 cup white sugar 1 cup brown sugar 2 cups all-purpose flour 2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 3 tsp ground cinnamon 1 tsp nutmeg 1 tsp allspice 1 cup chopped pecans Cream Cheese Icing 1 cup butter softened 16 ounces cream cheese softened 7 cups confectioners' sugar 2 teaspoons vanilla extract 1 teaspoon lemon juice Garnish: 1 cup chopped pecans Instructions Prepare your ingredients by first eliminating excess moisture from the crushed pineapple by placing a fine mesh sieve over a bowl, and using a spoon or measuring cup to press down on it until excess moisture has drained out. Set aside. Next, peel your carrots, then use a box grated to grate carrots so they are grated, but not so finely grated they are full of excess moisture. Set aside. Lastly, finely chop pecans, set aside. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, add eggs, oil, white and brown sugar, and vanilla extract and beat together. Set aside. In a separate bowl, mix flour, baking soda, baking powder, salt, nutmeg, allspice, and cinnamon. Carefully add the dry ingredients to the wet, combining the two bowls until just mixed, do not over stir or over beat. Carefully stir in carrots and drained crushed pineapple and fold in pecans. Prepare two 9 inch round baking pans by lining with parchment paper then spraying them with nonstick cooking spray and flouring them or grease and flour pans. Pour even amounts of the cake batter into the two baking pans Bake in 350 degree pre-heated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before layering and frosting. Can be done a day ahead. Cream Cheese Frosting: Make sure butter and cream cheese come to room temperature to soften. In a medium bowl, combine butter, cream cheese, powdered or confectioners' sugar, vanilla extract, and lemon juice. Using a hand mixer, carefully beat mixture until there are no lumps and it is smooth and creamy. Place a small dollop of frosting on a cake stand and put the first cake on top. Then frost the top of the cake, and layer the second cake on. Frost the top and sides of both cakes with remaining frosting. Hide any frosting imperfections and garnish with finely chopped pecans. Notes Be sure to remove excess moisture from pineapple or your cake will be too wet. You can replace some of the oil with applesauce (about ? cup) if desired. Peel your carrots before grating, and use a box grater to get a nice shred, but not so fine that it is too wet and juicy. Do not use matchstick carrots, as they are too big. If you over beat the cake it will fall in the center due to too much air being in the batter, so be sure to only mix until ingredients are incorporated. Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

MARY'S CAKE Print This Recipe After Mass on Fourth of July weekend, our women’s club hosted a wonderful “Hospitality Sunday.” There was plenty of coffee, tea and juices to accompany the vast variety of home-baked goods lovingly prepared by our talented members. Hospitality, however, is not simply the pouring of a glass of juice or serving a slice of pastry. Hospitality is the act of welcoming guests, those we know and those whom we are meeting for the first time. It is showing kindness and sharing a meal, be it a small bite or an elaborate feast. We had many out-of-town visitors that were here for Mass and the holiday festivities. They expressed their gratitude for the warm welcome, the friendly gathering, and the delicious refreshments, and look forward to returning to our little slice of heaven in the Sierras. The recipe I am featuring today, is not my own, rather it is from one of our beautiful women’s club members, Mary. She is an amazing cook and baker! Growing up in San Francisco, Mary learned from her Italian neighbors and friends all things Italian. Even though she is not Italian, when you taste her food, you’d swear she was! I love her biscotti, her cakes and I’m waiting for her marinara sauce recipe (hint, hint). As with many Italian cakes, they are often considered breakfast cakes. Breakfast cakes typically are in a ring shape, have no icing, less sugar, and will often contain a fruit of some kind in the cake. May those you share this cake with be filled with as much love and joy that went into it from the woman who graciously gave me her recipe. Grazie Mille, Mary! Ingredients: 1/2-pound butter, softened 4 Eggs 1 Pint sour cream 1 Cup sugar 2 Teaspoons vanilla 4 Cups flour 2 Teaspoons baking powder 2 Teaspoons baking soda 1/2 Teaspoon salt 1 Cup Apricot jam 1-Cup brown sugar Using a hand mixer, beat the softened butter in a large bowl, add the eggs. Blend in the sour cream, sugar and vanilla. Beat until smooth. In another large bowl, add the dry ingredients (flour, baking powder, baking soda and salt). Whisk or stir to blend. Add the flour mixture to the batter, beat on low until combined. Spoon half of the cake batter into a greased and floured tube pan. Top with spoonfuls of the jam, spreading evenly (photo below). Add the remaining batter, spreading over the layer of jam. Sprinkle brown sugar all around the top of the cake. Bake in preheated 350-degree oven 60 minutes. Let cool. https://siciliangirl.com/2024/07/marys-cake/ Ginny Butterfield Cranberry Twp, Pa

Olympic Village chocolate muffin 'dupe' recipe is 'better than the real thing' New York City chef shares tasty tips for all who want to try making her Olympics-inspired 'dupe' recipe By Peter Burke https://www.foxnews.com/food-drink/olympic-village-chocolate-muffin-dupe-recipe-better-real-thing Olympics super fan shows off show-stopping outfits on streets of Paris An Olympics super fan named Vivianne Robinson was seen capturing her themed attire and much more during the 2024 Paris games. See her highlights! As the social media world has consumed the famed chocolate muffin at the Paris Olympics, many have tried to recreate the cake-like treat themselves. Fox News Digital spoke to a New York chef who did just that in a widely shared instructional video inspired by the Olympic Village version that Norwegian swimmer Henrik Christiansen, better known now as "the Muffin Man," first touted on TikTok. Danielle Sepsy is founder of the Hungry Gnome, a wholesale bakery and catering company based in New York City. OLYMPIAN ROCKS TIKTOK OVER CHOCOLATE MUFFINS THAT TASTE 'JUST LIKE CAKE' "Although I've never had the exact Olympic muffin myself, just from watching the videos, I could see it was a really rich, decadent kind of chocolate cake-style muffin with a chocolate ganache center," she told Fox News Digital in a phone interview. "It also had chocolate chunks in the muffin and on top." She decided to replicate it. Chef Danielle Sepsy, shown in inset, is now making her own version of the Olympic Village chocolate muffin that's been taking social media by storm. (Danielle Sepsy) "Some would say that mine even looks better than the real thing," Sepsy said. She shared her "dupe" recipe with Fox News Digital and offered a specific tip to help those inspired to make it at home. OLYMPICS CHOCOLATE CHIP MUFFINS GO VIRAL AS THEY ENTICE PARIS ATHLETES WITH 'INSANE' QUALITY "I like to let the batter sit for a couple of hours in the fridge and even overnight," she said. "It really helps the flavors develop more and also helps the wet ingredients and the dry ingredients kind of get to know each other and makes for the best texture. So, patience is key." For all those interested, here is her Olympics-inspired recipe. Olympic Village-inspired chocolate muffins by Danielle Sepsy of New York City Makes about 9 jumbo muffins (be sure to get a jumbo pan for best results). The center of Danielle Sepsy's chocolate muffins (shown above in both images) has heaps of chocolate on top. These muffins are filled with ganache, just like the ones served at the Olympic Village in Paris. (Danielle Sepsy) Ingredients 1 stick (8 tablespoons) of unsalted butter, softened ? cup canola or vegetable oil 1 cup sugar 1 tablespoon pure vanilla extract 3 large eggs 1 packet (3.9-ounce box) instant chocolate pudding mix (Jello brand preferred) 1? cups cake flour (not self-rising) ? cup dark cocoa powder (such as Dutch-processed) 1 teaspoon baking soda 1? teaspoons baking powder ? teaspoon fine table salt 1 cup sour cream ? cup buttermilk 1? cups semi-sweet chocolate chunks Ganache 1 (14-ounce) can sweetened condensed milk 1 ? cups bittersweet chocolate chips ? teaspoon pure vanilla extract Directions 1. Preheat your oven to 400°F. 2. Line jumbo 6-ounce muffin cups with paper muffin liners. OVERNIGHT FRENCH TOAST COMPLETE WITH LAYER OF BERRIES OFFERS AN 'ELEVATED' BREAKFAST DISH 3. In the large bowl of a stand mixer with the paddle attachment, beat the butter, sugar and Canola oil until light and creamy. Add the vanilla extract and beat until combined. 4. Add the eggs one at a time and beat just until combined. 5. Beat in the dry chocolate pudding mix until blended. Norwegian swimmer Henrik Christiansen, right, has made waves on social media with his rave reviews of the chocolate muffin at the Olympic Village in Paris. The muffin on the left is chef Danielle Sepsy's imitation version. (Danielle Sepsy; AP Photo/Natacha Pisarenko) 6. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder to ensure there are no lumps. 7. On low speed, ad

Honey-Vanilla Almond Cake JUMP TO RECIPE Prep30 mins Cook35 mins Active20 mins Cooling Time60 mins Total2 hrs 5 mins Serves10 to 12 servings Makes1 cake Ingredients Unsalted butter, for greasing the pan 1 1/2 cups skin-on or blanched whole almonds, or 1 3/4 cups almond flour (see note) 4 large eggs at room temperature, yolks and whites separated 1/2 cup plus 2 tablespoons honey, divided Scraped seeds from 1/2 of a split vanilla bean pod 1/2 teaspoon baking soda 1 teaspoon kosher salt 2-3 drops juice from 1 whole lemon Sliced almonds, for decorating (optional)Directions Preheat oven to 350°F and position rack in center of oven. Grease a 9-inch springform pan with butter and line the bottom with parchment paper, then grease parchment with butter. If using whole almonds, process in a food processor until finely ground. Sift ground almonds through a flour sifter; set aside coarse almond pieces that don't pass through sifter for another use. You should have 1 3/4 cups almond flour. Alternatively, if using store-bought almond flour, proceed to Step 4. In the bowl of a stand mixer fitted with the paddle, beat egg yolks, 1/2 cup honey, vanilla bean, baking soda, and salt until well combined and lightened in color, about 5 minutes. Add almond flour and beat at low speed until combined, about 1 minute longer. Using a clean stand-mixer bowl and the whisk attachment, whisk the egg whites at low speed until foamy. Add 2-3 drops of lemon juice, increase mixer speed to medium, and mix until soft peaks form, about 10 minutes. Fold 1/3 of beaten egg whites into almond flour batter, stirring well to thoroughly incorporate. Fold half of remaining egg whites into batter as gently as possible, being careful not to deflate whites. Repeat with remaining egg whites. Scrape batter into the prepared pan. Bake for 25 minutes (do not open the oven or move the cake during this time, as it can fall). Rotate cake gently and bake until cake feels solid in the middle when tapped and is a uniform dark brown color, about 10 minutes longer. Meanwhile, warm remaining 2 tablespoons honey in a small saucepan or microwave. Brush cake with warmed honey as soon as it comes out of the oven. Remove the springform pan's outer ring and let cake stand until cool. Decorate cake top with sliced almonds, if desired. Serve once cooled. Cake can be stored overnight at room temperature before serving.Special Equipment 9-inch springform cake pan, food processor (optional), stand mixer, parchment paperNotes This recipe works with whole skin-on almonds, whole blanched almonds, and store-bought almond meal. If you use whole almonds, you will have to grind them into a flour in a food processor, and then sift out the larger pieces (which can be toasted and used as a topping for ice cream or yogurt). 1 1/2 cups whole almonds should yield the 1 3/4 cups of almond flour you will need (the flour has more volume than the whole almonds you start out with). Skin-on almonds will yield a darker-colored cake with a more complex, earthy flavor, while blanched (skinned) almonds will yield a lighter, more delicate cake. Source: Serious Eats ~~~~~ Rhonda in MO

Basque Cheesecake JUMP TO RECIPE Prep50 mins Cook52 mins Active60 mins Cooling Time5 hrs Total6 hrs 42 mins Serves12 servings Makes1 cheesecake Ingredients 32 ounces (900 g) full-fat cream cheese, such as Philadelphia, brought to about 70°F (21°C) 9 1/2 ounces sugar (about 1 1/3 cups; 270 g), plus 1 tablespoon (15 g), divided 5 large eggs, at room temperature 2 large yolks (30 g) from 2 large eggs 8 fluid ounces heavy cream (240 ml), at room temperature 2 teaspoons vanilla extract (8 g; 10 ml) Finely grated zest of 1 whole lemon (about 1 1/2 teaspoons; 45 g) 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 2 tablespoons (20 g) all-purpose flourDirections Adjust oven rack to middle position and preheat oven to 400°F (200°C). Cut two 12- by 16-inch pieces of parchment paper. Arrange the 12- by 16-inch pieces of parchment in an overlapping pattern to line a greased 9- by 3-inch springform cake pan, leaving at least 1 to 3 inches of parchment overhanging the rim of the pan on all sides. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and 9 1/2 ounces (270g) sugar. Mix on medium-low speed, scraping down sides of bowl as needed, until no lumps of cheese remain, sugar is dissolved, and mixture is smooth, 3 to 4 minutes. With mixer on medium-low speed, add eggs one at a time, beating for 10 seconds before adding the next. Add egg yolks, and beat on low speed until fully incorporated, 5 to 10 seconds. Stop the mixer and scrape down sides of the bowl with a silicone spatula, making sure the mixture is smooth and homogenous. Add cream, vanilla, lemon zest, and salt. Mix on low speed until fully combined and smooth, about 15 seconds. Using a fine-mesh strainer, sift flour over batter. Beat on low speed just until combined, 15 to 30 seconds, stopping to scrape down sides of bowl as needed. Pour batter into prepared pan, and refrigerate for at least 30 minutes and up to 1 hour. When ready to bake, remove cake pan from refrigerator, set on a rimmed baking sheet, and sprinkle remaining 1 tablespoon (15g) sugar evenly over surface of batter. Bake cheesecake, rotating pan 180 degrees halfway, until cheesecake jiggles as a whole, surface is deeply browned, and the outer edge feels slightly firm but the inner 4 1/2 to 5 inches still seems wobbly and underdone, 50 to 60 minutes. You can also check doneness with an instant-read thermometer: the cheesecake is done when the very center registers between 150 and 155?F (65.5 to 68?C) when an instant-read thermometer is inserted to a depth of 2 inches. For a more deeply browned top, see notes below. Let cheesecake cool in the pan on a wire rack at room temperature for 1 hour. Refrigerate uncovered for at least 4 hours before unmolding. To unmold the cheesecake, unlatch springform pan and remove pan sides. Holding by parchment overhang, carefully transfer cake to a cutting board or serving plate. Gently peel back parchment from sides of cheesecake, and use a sharp knife to cut into wedges. Serve chilled or allow the cheesecake to come to room temperature before serving. Leftover cheesecake can be covered and refrigerated for up to 3 days.Special Equipment 9-inch springform pan, stand mixer, fine-mesh strainer, rimmed baking sheet Notes If you’d like more color on your cheesecake you can give it a brief stint under the broiler with your oven rack positioned about 7 inches from the top heating element. Be sure to keep a close eye on it as it can go from brown to burned very quickly. Make-Ahead and Storage The cheesecake can be made up to 3 days in advance; once cooled to room temperature after baking, wrap tightly with plastic and refrigerate for up to 3 days. Source: Serious Eats ~~~~~ Rhonda in MO

Carrot Cake with Coconut and Dates Servings: 8 Time: 30 minutes active prep, 45 to 60 to bake, plus cooling time Source: Smitten Kitchen via Donna Hay Cake 4 large eggs 1 cup (215 grams) brown sugar, light or dark 12 ounces (340 grams) grated carrots, or 2.75 cups, gently packed; start with more (about 15 ounces) to account for trimming and peeling 3 cups (340 grams) almond flour or almond meal; cups were scooped then leveled Heaped 1/2 cup (45 grams) finely shredded unsweetened coconut 1 cup (155 grams) diced, pitted dates 1 1/2 teaspoons kosher salt (Diamond brand; use 1 teaspoon of other brands) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 1/2 teaspoons baking powder 1/3 cup (75 grams) melted coconut oil, olive oil, or a neutral oil 1 teaspoon vanilla extractFrosting 1 cup (8 ounces or 225 grams) non-dairy or regular cream cheese [see Note] 2 tablespoons (30 grams) sour cream or plain yogurt 1/2 cup light brown sugar 1/2 teaspoon vanilla bean paste (replace with additional extract if you don’t have) 1/2 teaspoon vanilla extract Make the cake: Heat your oven to 325°F (160°C). Coat a 9-inch round (or 8-inch square) cake pan with nonstick spray and line the bottom with parchment paper. Set side. Place the eggs and 1 cup brown sugar in the bowl of an electric mixer and whisk at medium-high speed for 8 minutes, or until thick and doubled in volume. Combine remaining ingredients — carrots, almond flour, coconut, dates, salt, spices, baking powder, oil, and vanilla — in a large bowl, tossing to combine. Fold the carrot mixture into the beaten egg mixture, trying to deflate the eggs as little as possible, and spoon the mixture into your prepared cake pan. Smooth the top of the cake so that it’s level. Bake for 50 to 60 minutes but please note: A toothpick inserted into the center will come out clean of batter as early as 35 to 40 minutes but it will not be baked enough (i.e. the crumb might be damp and might even seem a little underbaked in the center) unless you take it another 10 to 15 minutes. The cake is forgiving of what you might think is overbaking, even if the sides seem dark. Remove cake from oven and immediately run a knife around the cake, to loosen anywhere that might be stuck. Let cool for 15 minutes in pan on a rack, then flip it out onto a baking rack, peel off the parchment, and let cake cool right side-up until it’s at room temperature. I usually hurry this along either outside on a cold day or in the fridge. Make the frosting: [See Note about cream cheese temps in the post] In a stand mixer, food processor, or with a hand-mixer: Beat or blend cream cheese, sugar, sour cream, and and vanilla paste and extract until creamy and light. To frost and decorate: Spread 2/3 (just eyeball it) of frosting on cooled cake and spread it in a thin, smooth layer. Place the remaining frosting in a bag and snip the corner off. Pipe overlapping squiggles around the cake until you’re out of frosting. Do ahead: Keep leftover cake in fridge. It keeps (without seeming dry, hooray) for 5 to 6 days. Source: Smitten Kitchen ~~~~~ Rhonda in MO

Chocolate Snack Cake October 3, 2024 https://cookingcuriosity.com/chocolate-snack-cake/#google_vignette This Chocolate Snack Cake is the perfect treat for when you’re craving something sweet and chocolatey without a lot of fuss. It’s light, fluffy, and moist with a deep chocolate flavor, making it ideal for any occasion, whether it’s a weeknight dessert or a quick pick-me-up with your coffee. The simple ingredients make it easy to whip up, and it’s just the right size for smaller gatherings or family snacking. You can enjoy it as-is or take it to the next level with a dusting of powdered sugar, a drizzle of chocolate glaze, or a scoop of ice cream on the side. Ingredients: 1 ? cups all-purpose flour 1 cup granulated sugar ? cup unsweetened cocoa powder 1 tsp baking soda ? tsp baking powder ? tsp salt 1 cup water ? cup vegetable oil 1 tsp vanilla extract 1 tbsp white vinegar Instructions: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the water, vegetable oil, and vanilla extract to the dry ingredients, and mix until smooth. Then stir in the vinegar; the batter will be slightly thin. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as-is or top with powdered sugar, whipped cream, or frosting. Enjoy this delightful cake whenever you’re in the mood for a little chocolate indulgence! Ginny Butterfield Cranberry Twp, Pa

Apple Fritter Discard Loaf Deloris Wilson "A great homemade apple fritter" See More Made By Deloris Wilson 5 58 Apple Fritter Discard Loaf Made By: Vicki Childree "Delicious! Added 10X sugar with milk for topping." Here's a simple recipe for an Apple Fritter Discard Loaf, perfect for sourdough enthusiasts! Ingredients 1 cup sourdough starter 1/2 cup sugar 1/2 cup brown sugar 1/2 cup butter melted 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup diced apple about 2-3 1 teaspoon cinnamon Confectioners' sugar for dusting (optional) Directions 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside. 2. In a large mixing bowl, whisk together the sourdough discard, granulated sugar, brown sugar, and melted butter until well combined. 3. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract. 4. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. 5. Fold in the diced apples and cinnamon. 6. Pour the batter into the prepared loaf pan and smooth the top. 7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 8. Remove the loaf from the oven and let it cool in the pan for 10 minutes. 9. Transfer the loaf to a wire rack to cool completely. 10. Dust with confectioners' sugar, if desired. # Tips - Use a variety of apple that holds its shape well, such as Granny Smith or Honeycrisp. - Don't overmix the batter, as this can result in a dense loaf. - If you want a crisper top, bake the loaf for an additional 5-10 minutes. Keep an eye on it to prevent overbrowning. Enjoy your delicious Apple Fritter Discard Loaf! Ginny Butterfield Cranberry Twp, Pa

Rhubarb Cake Moist and flavorful, this rhubarb cake has a cinnamon and sugar coconut topping.Recipe Ingredients: 1 1/2 cups firmly packed brown sugar 1/2 cup butter, softened 2 large eggs, beaten 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla extract 2 cups chopped rhubarb 1/2 cup granulated sugar 1/4 teaspoon ground cinnamon 1 cup sweetened flaked coconutCooking Directions: Preheat oven to 350°F (175°C). Cream together brown sugar and butter; add beaten eggs. Sift together flour, salt, baking powder, and baking soda. Add alternately with milk and vanilla. Stir in chopped rhubarb. Pour the batter into a greased 13x9x2-inch baking pan. Mix together sugar, cinnamon, and coconut; spread over the cake. Bake for 40 to 50 minutes or until set. Makes 12 servings. Source: Cooks Recipes ~~~~~ Rhonda in MO