HAZELNUT TORTE AND CARROT CAKE

Carrot Cake Deluxe
                                            Grocery list:
                                             1 C. butter
                                             1 1/2 C. sugar
                                             1/2 C. packed brown sugar
                                             1/2 tsp. cinnamon
                                             1 lemon rind, grated
                                             1/4 tsps. nutmeg
                                             4 eggs
                                             3 C. sifted flour
                                             3 tsp. baking powder
                                             1/2 tsp. salt
                                             1/2 C. fresh orange juice
                                             2 C. finely grated carrots
1/2 C. finely chopped walnuts or pecans
1 tsp. vanilla
Let's get to work:
*Special note: Make sure the butter, eggs,
orange juice and grated carrots are at room
temperature before beginning.

Use a large mixing bowl, to cream together butter, sugar, and brown sugar until light and fluffy. Then add the cinnamon, lemon rind, and nutmeg. Be sure to beat in the eggs, one at a time. After this, use a large bowl, and sift together flour, baking powder,
and salt. Next add this flour mixture to your butter mixture alternately with the orange juice, beginning and ending with the flour mixture. Finally, stir in the carrots,nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan, a 10" tube pan or tw9" layer pans. You did preheat your oven to 350
degreesF, didn't you? Good. Place your cake in the oven and bake for 45-60 minutes or until the cake tests done. If you used layer pans check at 30 to 35 minutes or until the layers test done. Let the cake cool and then ice it with the Cream Cheese Icing.
Serves 14-16 Carrot Cake fans.

CREAM CHEESE ICING
Grocery list:
4 oz. cream cheese
1/2 C. butter
2 1/2 C. sifted confectioners sugar
1/4 tsp. lemon extract
1/4 tsp. butter flavor
*Special note: Make sure the cream cheese and
butter are at room temperature.
Here's how:
Get out another bowl and cream together the cream
cheese and butter. Slowly add the confectioners
sugar, the lemon and butter flavoring and blend
until the mixture is smooth. Spread icing on
your cooled Carrot Cake. Place candy carrots on top
of cake if desired and press pecan or walnut chips on sides.

Let's bake one:
   Completely grease a 61/2-cup ring mold and coat evenly with the graham cracker crumbs; set this aside while you.....
   Blend sugar, allspice, and lemon peel in a large bowl. Then mix in the filberts until completely blended.   Next....
   Beat egg yolks until thick and lemon colored. Using a fork, blend into the nut mixture. Now.....
   Using a clean bowl and beater, beat the egg whites with the salt until stiff, not dry, peaks are formed. Blend this into the nut mixture. Turn into prepared mold; spread evenly using the back of a spoon.
   Bake at 350'F in your pre-heated oven for 45 to 55 minutes. When done.....
   Remove torte from your oven but leave it on. Cool 10 to 15 minutes on a wire rack. Loosen torte from mold and turn out onto an ungreased baking sheet. While it cools.....
   Blend corn syrup and water. Then brush over top of torte. Brush entire torte with egg white. Return torte to oven for 5 minutes.
   Now...transfer cake to a plate. Serve warm or at room temperature with Strawberry Whipped Cream.
   Makes one 9-inch Torte.