Submitted by: Ellie Chestnut, Johnson City
First, grate carrots and set aside.
2 cups white sugar
1 1/2 cups canola oil
4 eggs
2 cups plain flour
1 tsp. salt
1 tsp. cinnamon
Mix by hand and add grated carrots. In a 10 x 15 x 2 cookie sheet, spray pan and bake 25-30 minutes at 350 degrees. Put frosting on cake while hot.
Frosting:
One 8-oz. cream cheese
1/2 stick margarine (softened)
add 1 1/2 powder sugar
Submitted by: Ellie Chestnut, Johnson City
1 pound bag chopped broccoli, thawed and drained
1 chopped onion - set aside
1 box Jiffy corn muffin mix
1 tsp. salt
1 stick of margarine - melted
4 eggs
1 1/2 cup cottage cheese
1 cup grated cheddar cheese
Mix all and add cheese last. Spray 9 x 13 pan and add another cup of grated cheese on top. Bake 25-30 minutes on 325-350 degrees until brown on top.
Submitted by: Keeva Ann Humphrey, Johnson City
1 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground all-spice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 cup buttermilk
1 1/4 tsp. vanilla extract
1 cup prunes, pitted and chopped
1 1/2 cup chopped pecans
Preheat oven to 325. Grease and flour 9 x 13 baking dish or pan. In a medium bowl, mix together flour, soda, slat, all-spice, cinnamon and nutmeg. Set aside. In a large bowl, combine oil, eggs, 1 1/2 cup sugar. Beat 2 minutes at medium speed.
Add flour mixture, alternating with 1 cup buttermilk starting, and ending with dry ingredients. Beat well after each addition. Stir in prunes, pecan and 1 1/4 tsp. vanilla. Pour in greased pan and bake 45-60 minutes until a toothpick comes out clean. Make large, deep holes in hot cake. Pour topping in holes and on top of cake a little at a time.
Topping:
3/4 cup butter
3/4 cup buttermilk
1 1/2 tsp.dark corn syrup
1 1/2 cups sugar
2 tsp. vanilla
For the topping, in a saucepan over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 tsp. vanilla an stir.