• ½ cup Milk
• 1½ tsp. Apple Cider Vinegar
• 1 cup AP Flour
• ¾ cup + 2 Tbsp. Sugar
• ¼ cup + 2 Tbsp. Cocoa Powder
• 1 tsp. Baking Powder
• ¾ tsp. Baking Soda
• ½ tsp. Salt
• ¼ cup Oil (Canola, Coconut, etc.)
• ⅓ cup Applesauce
• 1½ tsp. Vanilla
• ½ cup boiling Water

Instructions

1. Prepare the “buttermilk.”
   In a small bowl, mix the milk and apple cider vinegar. Set aside for a few minutes to curdle slightly.
2. Preheat & prep.
   Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
3. Mix dry ingredients.
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4. Add wet ingredients.
   Pour the milk mixture into the dry ingredients. Add the canola oil, applesauce, and vanilla. Stir until combined.
5. Add boiling water.
   Slowly stir in the boiling water until the batter is smooth. The batter will be thin.
6. Bake.
   Pour batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.

Chocolate Frosting Ingredients

• 1 stick Butter, diced and softened to room temperature
• ⅓ cup Cocoa Powder
• 1⅔ cups Powdered Sugar
• 1 tsp. Vanilla
• 1 Tbsp. Milk (plus a few drops more if needed)

Instructions

1. Beat the butter and cocoa powder together with a mixer until fully blended.
2. Add half of the powdered sugar and mix well.
3. Add the vanilla and milk, then beat in the remaining powdered sugar.
4. Frosting should be very thick. If needed, carefully add a few drops of milk until desired consistency is reached.

Recipe Notes

• This recipe is half of the original cake recipe and one-third of the original frosting recipe.
• For a 9×13-inch pan: double the cake recipe and double the frosting recipe.
• For a two-layer cake: double the cake recipe and triple the frosting recipe.

• 1 cup unsweetened almond milk
• 1 Tbsp. Apple Cider Vinegar
• 2 cups AP Flour
• 1 3/4 cups Sugar
• 3/4 cup Cocoa Powder
• 2 tsp. Baking Powder
• 1 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 1/2 cup Coconut Oil, melted
• 2/3 cup Applesauce
• 1 Tbsp. Vanilla
• 1 cup boiling Water

Icing:

• 1 cup Cocoa Powder
• 1 1/2 cup Vegan Butter, or regular if not making vegan
• 4-5 cups Vanilla
• 1/4 to 1/2 cup unsweetened Almond Milk

Instructions for Cake:

1. Preheat oven to 350 and grease two 8 or 9 inch cake pans.
2. Measure out 1 cup almond milk and add the apple cider vinegar to it.
3. In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
4. In a separate bowl, add the coconut oil, applesauce, vanilla, and milk/vinegar mixture.
5. Add wet ingredients to dry ingredients and mix on medium speed until well combined.
6. Lower the speed and carefully pour in the boiling water, continuing to mix. The batter will seem very runny at this point, which is normal.
7. Divide batter evenly between the cake pans and bake for 30-35 minutes.

Instructions for Icing:

1. Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
2. Add the softened vegan butter and mix until well combined.
3. Add half the powdered sugar and half the milk and mix until creamed and well combined.
4. Add the rest of the powdered sugar and vanilla. Mix starting on low and then turn to high. Mix until fluffy.
5. If the frosting seems too dry, add more milk, a tablespoon at a time.

• 1 Cup (230g) Unsalted Butter, softened to room temperature
• 3.5 Cups (420g) Confectioners’ Sugar
• 1/2 Cup (41g) Cocoa Powder
• 3 Tbsp (45ml) Heavy Cream or Milk
• 1/3 (80g) Cup Creamy Peanut Butter
• 1 tsp Vanilla
• 1/4 tsp Salt

Instructions: In a mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.

Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Source: https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/

• 1 (16.25 ounce) package white cake mix
• ¾ cup milk
• 1 tablespoon milk
• 2 eggs
• 3 ½ Tbsp vegetable oil

Crumb Topping:

• 2 tablespoons butter, melted
• ½ teaspoon vanilla extract

Filling:

• 4 oz Cream Cheese, softened
• ⅔ cup Confectioners’ Sugar, divided, plus more for dusting
• 3 Tbsp. lemon juice
• 1 tsp grated lemon zest
• 2 cups Heavy Whipping Cream

Directions:

Preheat oven to 350. Spray the bottom of a 10-inch springform pan with cooking spray.

Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 Tbsp. milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.

Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.

Beat cream cheese, 1/3 cup confectioners’ sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners’ sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.

Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners’ sugar before serving.

• Heavy Cream
• Milk Chocolate

Directions:

1. Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
2. Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
3. Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
4. Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
5. If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.

Ratios:

• Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
• Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
• White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
• Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)

Problems:

• Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
• Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
• Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
• Runny: Add melted chocolate 2oz at a time and whisk to combine.
• Stiff: Add 1 oz. warm cream to loosen it up.

2 cups Sugar
2 Eggs
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips

Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.

(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)

“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21

Makes about 1 Dozen Donuts

2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup lowfat milk
1 egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
oil for frying (about 1 quart)

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine. In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bring the dough together with a spoon.

Before it comes completely together, add in blueberries, mashing some as you go along if desired  and bring dough together with your hands. Form it into a large ball, then roll it out on a floured surface to about 1/2 inch thickness. Cut donuts using a donut cutter, a biscuit cutter, or even a knife, using a small lid to cut out the center. Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. After your first donut, check it by cutting into the center and making sure the dough is cooked through. Finish remaining donuts, then dip the entire thing in glaze and let sit to cool before serving.

Glaze
2 cups powdered sugar
1-2 tablespoons water
1 drop of vanilla extract.

Whisk ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring. if it’s too thick, add more water by one very small drop at a time, whisking constantly. Dunk donuts in the glaze and let sit to set.

Add together cake mix, water, oil, and eggs. Beat on low speed with mixer until mixed. Then beat on high for 2 minutes. Stir in remaining ingredients. Bake in a greased 9×13 pan at 350 degrees for 20-25 minutes until done. Cool and then frost with cream cheese icing.