The Moistest Chocolate Cake
2 Cups Sugar		Mix dry ingredients in mixing bowl. Add milk, oil, eggs and vanilla and continue mixing. When mixed thoroughly, slowly add boiling water. Beat on high speed for one minute to add air to the batter.. Pour into two 9" round baking pans that have been oiled and floured. Bake at 350° for 30-35 minutes.
2 Cups Flour
3/4 Cup Cocoa
2 Tsp. Baking Powder
1 1/2 Tsp. Baking Soda
1 Tsp. Salt
1 Tsp. Espresso Powder
1 Cup Milk
1/2 Cup Vegetable Oil
2 Eggs
2 Tsp. Vanilla
1 Cup Boiling Water
From the kitchen of Sandi Smith		August 19, 2017
Chocolate Zucchini Cake
1 Cup Softened Butter		Cream butter, oil and sugar. Add eggs ,buttermilk and vanilla and mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves. Gradually add to creamed mixture. Stir in zucchini. Spread into a greased 12 x 9 pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake test done.
1/2 Cup Vegetable Oil
1 1/2 Cups Sugar
2 Eggs Slightly Beaten
1 Tsp Vanilla
2 1/2 Cup Flour
1/2 Cup Buttermilk
1/4 Cup Cocoa
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Ground Cloves
2 Cups Shredded Zucchini
1/2 Cup Chopped Nuts
1/2 Cup Chocolate Chips
From the kitchen of Sandi Smith		August 19, 2017
Sour Cream Pound Cake
1 Cup Softened Butter		Cream butter and sugar until light and fluffy, about five minutes. Add eggs one at a time beating well after each addition. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 25 minutes. Cool in pan 15 minutes before removing to a wire rack. Sprinkle with powdered sugar if you desire.
3 Cups Sugar
2 Large Eggs
3 Cups Flour
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Cup Sour Cream
2 Tsp. Vanilla
Confectioner's Sugar (Optional)


From the kitchen of Sandi Smith		August 19, 2017