"More great cakes and frostings."

3 eggs 2/3 c. cooked pumpkin 3/4 c. flour 2 tsps. cinnamon 1/2 tsp. nutmeg

1 c. sugar 1 tsp. lemon juice 1 tsp. baking powder 1 tsp. ginger 1/2 tsp. salt

Filling.

To make cake, beat eggs in mixing bowl at high speed for 5 ninutes, beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15x10x1 inch jelly roll pan. Bake at 375 for 15 minutes. Remove cake from oven; turnout on a clean linen towel liberally dusted with confectioner's sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioner's sugar before serving. Yeild: 10 to 12 servings. Recipe submitted by: Gram-ma:-) Requested by: ~Kanamist~

Flourless Macadamia nut chocolate cake.

5 oz. bittersweet chocolate, chopped 1 c. macadamia nuts 3/4 c. sugar

8 eggs, separated 1 c. unsalted butter at room temp. pinch of salt

Preheat oven to 375. Place a round of parchment paper or waxed paper in the bottom of an 8-inch pan and tie a collar of parchment or waxed paper around the inside walls to extend 2 inches above the top of the pan. But- ter and flour the paper. soften the chocolate by leaving in a warm place for 10 minutes. Put the nuts and sugar in a blender or processor and pulverize the nuts. In a double boiler, beat the egg yolks until very pale in color. Place over barely simmering water to warm. Melt the coocolate in a double boiler over barely simmering water. Stir in the butter until blended. With a wire whisk, gently stir the chocolate into the yolks. With the same whisk, stir in the nut mixture until the sugar has melted. In a large bowl, beat the egg whites with the salt until they form stiff peaks. Stir 1/2 c. of the egg whites into the chocolate mixture to lighten it; then gently fold all of the egg whites into the chocolate mixture. Transfer the batter to the prepared pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan until just warm to the touch, then invert onto a wire rack and let cool com- pletely to room temperature. The cake will deflate slightly as it cools. It can be covered and set aside overnight at this point.

Coating and garnish.

1 1/2 c. heavy (whipping) cream 4 oz. bittersweet chocolate, chopped 2/3 c. (3 oz) macadamia nuts, chopped and toasted

1 tbsp coffee extract 1 tbsp Kahlua or other coffee flavored liqueur 8 fresh strawberries, hulled

To make the coating and garnish: In a heavy, medium saucepan, warm 1 c. of the cream over medium heat, and stir the chocolate into the cream un- til completely melted. Place the cake on a wire rack over a baking sheet and pour the chocolate mixture over the cake, Completely coating the top and sides. Smooth with a spatula. Let cool to firm slightly, then press the chopped macadamia nuts into the chocolate. Using a broad spatula, transfer the cake to a plate. In a deep bowl, beat the remaining 1/2 c. of cream intil soft peaks bigin to form. Beat in the coffee extract and Kahlua until stiff peaks form. Put the cream in a pastry bag fitted with a large star tip and pipe ros- ettes on and around the cake. Garnish with strawberries.

Recipe submitted by: Angie Chavez NM

Debbies dump cake.

1 dry yellow(no pudding in the mix) cake mix 1 can cherry pie filling

1 c. of pecan or walnut pieces 1 can pineapple in own juice 1 to 1 1/2 sticks of margarine

Dump pineapple and juice in pan. Spread evenly. Then dump the cherry pie filling. Spread evenly. Dump the dry cake mix. Spread evenly. Spread nuts over the top. Either melt, or slice oleo thinly and put over the rest, covering all the surface. Oven 350 Bake 55 minutes Greased and floured 13x9x2 pan.

Recipe submitted by: Debbie Dodd OH

Fresh apple cake.

4 c. peeled sliced apples 2 c. flour 2 tsp. cinnamon 2 eggs 2 tsp. vanilla

2 c. sugar 1 1/2 tsp baking soda 1 tsp. salt 1/4 c. vegetable oil 1 c. chopped pecans

In large bowl stir together apples, sugar. Add dry ingredients stir well. In seperate bowl, beat eggs, oil, vanilla. Stir egg mixture, blend- ing until moist. Stir in pecans. Spread into greased pan. Bake in 350 oven for 50 minutes 13x9x2 pan. (greased)

Hard sauce.

1 c. butter 1 c. sugar 1/2 c. heavy cream or can milk 1 tsp. vanilla Place all ingredients in sauce pan. Stir bringing to boil over medium high heat and cook 3 minutes. Serve warm.

Recipe submitted by: Gram-ma:-)

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