Carrot Cake Plus

Author: Kathleen Milazzo // Category:
     This is called carrot cake plus, because once you cut into it you'll find a surprise inside! Yummmmmmmmm!

  • 3 eggs
  • 1 3/4 cups sugar
  • 3 cups carrots, shredded
  • 1 cup vegetable oil
  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/2 cup pecans, chopped
  • 1 8oz pkg softened cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 8oz pkg. cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp. vanilla extract
  • 4 cups confectioners sugar

     In mixing bowl beat sugar and eggs, then add carrots and oil and beat thoughly till well blended. Combine the flour, baking soda, salt, and cinnamon, then add that to the carrot mixture and blend well. Add in the pecans. Pour 3 cups of this batter into bundt pan that is greased and floured.

     In a bowl beat sugar and cream cheese then add the egg and mix well. Spoon this mixture over the batter and pour in the remaining batter. Bake for about 55 minutes in a 350F oven or till inserted toothpick comes out clean. Wait 10 minutes after removing from oven before you transfer to rack for complete cooling.

     To make frosting beat the cream cheese, vanilla and butter till smooth and gradually add in the sugar. Frost cake, keep in the fridge. Serves 12-16.

Photo by Geneology Photos

Sour Cream and Banana Cake

Author: Kathleen Milazzo // Category:
  • 1/4 cup shortening
  • 1 1/3 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sour cream
  • 1 cup of mashed bananas
  • 1/2 cup chopped walnuts or pecans

Preheat oven to 350. Grease and flour 9 x 13 pan. Combine shortening and sugar till fluffy. Add one egg at a time mixing well after each, then add the vanilla.

Sift flour, baking powder, baking soda, and salt. Add to the creamed mixture and add sour cream. Then mix in the bananas and nuts.

Pour into the greased pan and bake for about 40 to 45 minutes. Cool for about 10 minutes in the pan then transfer.

Chocolate Log Roll

Author: Kathleen Milazzo // Category:
3 Large eggs, separated
1/2 Cup sugar
5 Ounces melted semisweet chocolate
1/2 Cup water
1 Teaspoon vanilla extract
3/4 Cup flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
2 Cups whipped cream
3/4 Cup tiny marshmallows
1 1/2 Cups powdered sugar
1 Ounce melted unsweetened chocolate
1/4 Cup light cream

      Preheat oven to 350 degrees. Line a 10 by 15- inch jelly roll pan with foil and leave foil one inch over edge. Lightly grease and flour foil.
     Beat together egg yolks and sugar. Mix in semi sweet chocolate. Add water and vanilla and mix well. Mix in flour, baking soda , and baking powder.
     Beat egg whites till you form peaks and fold in chocolate mixture. Pour into foil pan. Bake about 9 minutes till toothpick in center comes out clean.
     Loosen cake from the foil. Dust a dish towel with unsweetened cocoa powder. Put cake on dusted towel and remove foil. Roll up cake starting at the short end with the towel inside and let it completely cool on rack.
     Mix the whipped cream and marshmellows. Unroll the cake and remove the towel. Spread the whipped cream mixture over the cake and roll back up.
     Stir together the powdered sugar and melted unsweetened chocolate. Slowly stir in the light cream and use it to frost the cake. Garnish with chopped nuts if desired.

Pound Cake

Author: Kathleen Milazzo // Category:


What makes a good cook is good recipes. A friend gave this recipe to me over 20 years ago. It really is the best ever pound cake, and is good with strawberries, peaches, blackberries or any other fruit.

1 pound butter (4 sticks) 3 cups sugar
6 Eggs - beat well after each egg until light and fluffy
1T Vanilla 1t almond extract 1 t butter flavoring
4 c flour - add alternately with milk
3/4 c milk

Pour in loaf pans, and Bake @ 350 degrees for approximately 1 hour
This pound cake can be used with any fruit. It is delicious with peaches and whipped cream.