YIELD: MAKES TWO 9-INCH CAKE LAYERS AND I’VE HAD GREAT SUCCESS MAKING IT IN A 9X13-INCH PAN (I SUSPECT CUPCAKES WOULD WORK OUT GREAT, ALSO) This cake is best made in cake pans that have sides at least 3-inches high so it doesn't overflow while baking. 1 ¼ cups unsweetened cocoa powder 2 ½ cups all purpose flour 2 ½ cups sugar 2...

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2 large eggs 1 cup sugar 1/2 cup butter 1 cup lemon juice Whisk eggs and sugar in a large microwave-safe bowl. Whisk in butter, which you've melted first. Finally, add lemon juice. Whisk until everything is thoroughly combined. Put the bowl on a plate ( to catch any bubble-overs), place in the microwave, and cook in 1-minute increments, stirring after each. At...

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YIELD: MAKES ABOUT 4 CUPS FROSTING (PLENTY FOR TWO 9-INCH CAKE LAYERS) Note: this frosting takes a bit of advance planning since the frosting needs time to cool. It is best made and used fresh as opposed to refrigerating and rewhipping. An hour or so of chilling time and its ready to pipe. 1 1/2 cups granulated sugar 1/4 cup all-purpose flour 3...

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5 eggs seperated 1 1/2 cups sugar 1/2 cup butter, softened 1/2 cup canola oil 1 teaspoon coconut extract 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 2-1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 2 cups flaked coconut, chopped 1/4 teaspoon cream of tartar Place egg whites in a large bowl; let...

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2 cups all-purpose flour 2 cups sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 3 cups shredded carrot 1 cup cooking oil 4 eggs Grease and lightly flour a 13x9x2 inch baking pan (or two 9x1 1/2-inch round baking pans). In a mixer bowl combine the first 6 ingredients. Add next 3 ingredients, beating with...

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