Combine sugar, oil, and eggs, then add the apples. Sift together the flour, salt, cinnamon, nutmeg, and baking soda. Combine with apple mixture. Pour into a greased 9x13-inch pan and bake in a preheated 350-degree oven for one hour.
Preheat over to 350°F. Grease a 13x9x2-inch pan. Mix all ingredients for topping together and set aside. Place remaining ingredients in large mixer bowl. Beat on low speed 30 seconds. Scrape bowl and beat 1 ½ minutes more on medium speed, scraping bowl occasionally. Do not overbeat. Spread half the batter in pan and sprinkle with half the topping. Top with remaining batter, sprinkle with remaining topping. Bake 30 to 35 minutes or until tested done.
Per cake: 4668 calories, 164g fat, 65g protein, 744g carbohydrate, 14g fiber, 4.6g sodium.
Preheat convection oven to 355° F. Cream butter and sugar until fluffy. Add eggs one at a time and beat. Add sour cream. Fully mix in dry ingredients. Put into three lightly buttered and floured pans and smooth out. Cook 35 minutes until toothpick comes out clean. Cool 5 minutes in pan. turn on rack.
Frosting: Melt butter, brown sugar and evaporated milk. Cook 2 minutes over medium heat. Add vanilla and remove from heat immediately. Add powdered sugar and beat until smooth. Frost a 3-layer cake.
Mix cake ingredients and pour in greased pan. Sprinkle with ½ cup light brown sugar and 1 cup nuts. Bake at 300°F for 35-40 minutes. Boil frosting ingredients 5 minutes and add 1 ½ cup coconut. Spread on cake.
Prepare cakes and pudding according to package directions. Chill pudding until assembly time.
Crumble sandwich cookies in a food processor. Set aside all but ¼ cup. To the ¼ cup add a few drops of green food coloring and mix.
When cakes have cooled, crumble them into a large bowl. Toss with ½ of the remaining cookie crumbs and the chilled pudding. You probably won’t need all of the pudding. You want the cake to be just moist, not soggy.
Line kitty litter box with plastic kitty litter liner. Put cake mixture into box.
Put half of the unwrapped tootsie rolls in a microwave-safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Place litter box on some newspapers and sprinkle out some of the contents onto the papers. Serve with the pooper scooper.
Heat oven to 375°F. Grease muffin cups or use paper baking cups. Put ginger, peel of one of the lemons, and 1 cup sugar in food processor. Process until peel and ginger finely chopped. Add butter, process until creamy. Add eggs, one at a time, processing briefly after each. Remove mixture to mixing bowl. Stir soda into yogurt or buttermilk (it will foam). Fold flour into ginger mixture one-third at a time, alternating with the yogurt (or buttermilk) mixture. When well-blended, scoop into muffin cups and place in oven.
While the muffins bake, juice the lemons to obtain ¼ cup juice. Add to the 2 Tbsp sugar, stir until sugar dissolved.
Bake muffins 18 to 20 minutes. When the muffins are done, remove from oven and cool 3-5 minutes. Dip tops and bottoms into the lemon juice-sugar mix.
These give you an extreme lemon/ginger experience.
White cake mix—make as directed.
Drain juice from coconut and put aside. Grate coconut meal. Take a toothpick and with bottom layer of baked cake (put on cake plate first), punch holes and put in coconut juice. Use the “7-Minute White Frosting” recipe and spread on bottom layer. Then put on layer of coconut, then top cake layer. Repeat—>punch holes, sprinkle with juice, frost, and add coconut to top. Yummy!
Stir together flour, poppy seeds, salt and baking soda in small bowl and reserve while combining the liquid ingredients. Cream together sugar and butter in large bowl, then add eggs. The add yogurt and vanilla to the butter mixture. Finally stir in the dry ingredients without over-mixing. Bake at 375° F 15-20 minutes.
Cream ½ cup butter, eggs, and 2 cups sugar. Sift together 2 cups flour and soda, add to butter mixture. Then add buttermilk rhubarb and vanilla. Pour into baking dish. Mix ¼ cup butter, ½ cup sugar, ¼ cup flour and cinnamon for topping and sprinkle over top. Bake at 375°F for about 35–40 minutes.
Per serving: 560 calories, 19g fat, 6g protein, 93g carbohydrate, 2g fiber, 380mg sodium.
