| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Vegetable Oil |
| 3 |
c |
Flour |
| 2 |
ts |
Soda |
| 1 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 2 |
c |
Grated carrots |
| 1 |
sm |
Can crushed pineapple-drain |
| 1/2 |
c |
Chopped nuts (opt.) |
| 1 |
c |
Sugar |
| 1/2 |
c |
Buttermilk |
| 1/4 |
c |
Butter |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Karo Syrup (clear) |
| 1/2 |
ts |
Soda |
INSTRUCTIONS
TOPPING
Mix sugar, eggs, oil, flour soda, salt, and cinnamon together. Add carrots,
pineapple and nuts and mix well. Bake in an oblong cake pan which has been
greased and floured. 350 dedgrees for approximately 1 hour or until
toothpick comes out clean when cake is tested in the middle. While cake is
still hot, pour topping over cake. Topping: Boil and stir constantly all
the topping mixture except for the soda for 8 minutes. Add soda and boil
until clear. Spoon over cake while hot. Let cake cool before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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