Baby Shower Recipes

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BANANA CHIP BUNDT CAKE

1 (18.5 ounce) box banana cake mix (with pudding in the mix)
1 (3.5 ounce) box instant banana cream pudding and pie filling
4 eggs
1 cup water
1/2 cup vegetable oil
1 cup Hershey's miniature semisweet chocolate chips

Heat oven to 350 degrees F. Spritz fluted stoneware pan.

In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes. Stir in chocolate chips. Pour batter into pan.

Bake 45-50 minutes or until a wooden pick tests done. Cool 10 minutes; remove from pan.

Cool completely on wire rack. Drizzle with Chocolate Glaze.

Chocolate Glaze: In small saucepan bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves.

Remove from heat; add 1 cup Hershey's miniature semisweet chocolate chips. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. (about 2/3 cup glaze).

BROWN SUGAR CAKE

1 cup shortening
1/2 cup (1 stick) margarine
1 (16 ounce) box light brown sugar
1 cup granulated sugar
5 eggs
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 cup nuts, finely chopped

Cream shortening, margarine and brown and white sugars. Add eggs, one at a time, beating well after each addition. Add flour and baking powder which have been sifted together alternately with milk. Add vanilla extract, then nuts dredged in flour. Pour into a greased and floured 10-inch tube pan. Bake for 1 1/2 hours at 325 degrees F.

CARROT SHEET CAKE

4 eggs
1 cup vegetable oil
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts

Frosting
8 ounces cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2/3 cup chopped walnuts

In a mixing bowl, beat eggs, oil and sugar until smooth.

Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

For frosting, beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in confectioners sugar. Spread over cake. Sprinkle with nuts.

Makes 24-30 servings.