MORE ASSORTED DESSERT RECIPES

Spice Cake
2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar, packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon
Grease and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans.

Gingerbread
2 eggs
1 tsp. allspice
3/4 cup brown sugar
3 tsp. ginger
3/4 cup molasses
3 tsp. cinnamon
3/4 cup melted crisco
1/2 tsp cloves
2 1/2 cups flour
1 tsp nutmeg
2 tsp. baking soda
2 tsp. pummpkin pie spice
1/2 tsp. baking powder
1 cup boiling water
Add beaten eggs to sugar, syrup and melted crisco. Sift dry ingredients and add to egg mixture. Lastly, add boiling water and mix well. Pour into greased and floured bundt pan and bake at 350 degrees for 30 to 40 minutes.

CHOCOLATE POTATO CAKE
1 medium potato
1 1/2 ozs semisweet choc
2/3 c butter
6 T sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking powder
1/2 t ground cinnamon
1/4 t ground nutmeg
1/8 t salt
1/2 c milk
1/2 cup hazelnuts, finely chopped
Preheat oven to 350 degrees. Grease & flour 9 "x 5" x3" loaf pan. Peel potato, coarsely grate. Place in cheese cloth and squeeze dry. There should be 3/4 cup. Grate chocolate. Cream butter and sugar until light. Add eggs and vanilla; beat will. Sift flour, baking powder, spices and salt. Add alternatley with milk to creamed mixture. Add potato, chocolate & nuts; mix well Turn into prepated loaf pan. Bake 55 min or until cake test done. Cool cake in pan 30 minutes; turn out onto wire rack.

CHOCO-CHERRY BUNDT CAKE
1 pkg Devil's Food cake mix (the pudding-in-the-mix kind)
1 large can (16oz.) cherry pie filling 1/2 t Almond extract
Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions.
Fudgy Chocolate Frosting
6 oz Chocolate Chips
2 T milk
1 T butter
1/4 c powdered sugar
Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency - it should be some- where between a glaze and a frosting. Spread over cooled cake.

CHOCOLATE ALMOND SHORTCAKE
1 1/4 cups flour
1 1/4 tsp baking powder
1 egg
4oz sugar
1 tsp cocoa
4oz butter
Cream butter and sugar, add egg, beat well. Add sifted dry ingredients. Press into swiss roll tin. Bake 20 minutes about 400 F.
Almond Topping:
4oz melted butter
8oz confectioners' sugar
4oz flour
1 egg
1 tsp almond extract
Beat egg and butter, add extract, then dry ingredients. Mix well. Spread on cake. Allow to set. Ice with favorite chocolate icing.

Chocolate Chip Cake
Sift together:
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Cream together:
1 c. butter or margarine
1 c. sugar
3 eggs, beaten
Add to the creamed mixture:
1 c. sour cream
2 tsp. vanilla.
Add flour mixture to creamed butter mixture and mix together.
Mix together the following:
1 c. chopped nuts
1 c. chocolate chips
1/2 c. brown sugar
2 tsp. cinnamon
Grease a tube pan (angel food cake pan). Pour 1/2 the batter in the pan then sprinkle on 1/2 the chocolate chip mixture. Add the remainder of the batter, then sprinkle the remainder of the chocolate chip nut mix on top. Bake 1 hour at 350F.