14 Carrots Cake Dream
2 Cups Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Cup Nuts
2 Cups Sugar
Pinch Salt 1 1/2 Cups Oil
4 Eggs
1 Can Pineapple
2 Cups Carrots — grated
Sift all dry ingredients together.
Add sugar and oil to flour mixture.
Add eggs, pineapple, nuts and carrots, mix well.
Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.
Cool a few minutes in pan, turn out on wire racks.
10 Minute German Sweet Chocolate Cream Pie
1 German chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups Cool Whip — 8-oz container
8 ” Graham Cracker Crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.