Carrot Cake

INGREDIENTS:
1 c vegetable oil
2 c sugar
3 eggs
1 8-oz can crushed pineapple, undrained
2 c shredded carrots
2 t vanilla
3 c flour
1 t salt
1 t baking soda
1 t cinnamon
1/4 t Allspice (my addition)
1/4 t Nutmeg (my addition)
1 c raisins (I omitted)
1 c chopped walnuts or pecans

DIRECTIONS: preheat oven to 350°
Combine all dry ingrediants together in small bowl, wisk gently, set aside. Combine all wet ingrediants together in Large bowl, beat well. Add dry ingrediants to wet in large bowl and beat until well blended. Bake in a greased 13 X 9 pan at 350° for 45-50 minutes, or until a toothpick comes out clean from the center. Let cool completely, then frost. (see recipe below)

RECIPE BACKSTORY: This is an excellent Carrot cake, our favorite! 4boysmom from TOH said she made this cake for her & her husbands wedding cake ~~~

Chocolate Eclairs

Servings: 12

INGREDIENTS:
1 lb. box Graham Crackers (use 2 pkgs.)
2 small boxes French Vanilla Pudding (instant)
3 cups Milk
1 tub Cool Whip

Frosting:
2 oz. Nestle pre-melted choco bake (unsweetenend)
2 T. Butter, melted
1/4 c. Light Karo Syrup
1 t. Vanilla
3 T. Milk
1 1/2 c. Powdered Sugar

DIRECTIONS:
Mix pudding with 3 c. milk, let set up, then fold in cool whip.
In 9x13 cake dish, layer, starting and ending with graham crackers. (Start by covering the bottom of cake dish with a layer of crackers.)
Then add 1/2 the pudding mixture, layer of crackers, rest of pudding mixture and the last layer of crackers.

Frosting: In Medium bowl add soft choco bake, butter, syrup and vanilla, beat with mixer. Add 1/2 the powdered sugar and 1/2 the milk and beat with mixer again. Add rest of powdered sugar and milk, beat again. Spread frosting on top of crackers.
Keep in refrigerator.

RECIPE BACKSTORY: A deffinate all time favorite. The kids are going to love this recipe too!

Author: Sherri Gallas in IL