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We all seem to have a sweet tooth (at least I do). Perhaps it’s time to have that tooth pulled! Well, anyway, let’s do some recipes for cake desserts.

Most people don’t have to be told twice to clear the dishes from the table to make way for dessert. The word dessert comes from the word “dessevir,” which is French for to clear away. Desserts are a special completion to most meals, however, a good piece of cake doesn’t have to wait for the end if the meal is to be enjoyed. A tall glass of milk or a hot cup of coffee or tea and a piece of cake to go with it suits me fine.

A little note from Alice: When baking or cooking, be sure to check the ingredients so you’re sure to have everything you need on hand. The last time I baked a cake I had to run next door for a couple of eggs that I was sure were in the carton––but no carton! It’s good to have nice neighbors.

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How about this for a low-fat, low cholesterol spicy cake. I think you might call it a Depression era cake.

eggless, milkless,

butterless CAKE

2 c. raisins

1-1/2 c. apple juice

1 c. packed brown sugar

1/3 c. canola oil

2 c. whole wheat flour

2 t. cinnamon

1/2 t. ground cloves

1/2 t. nutmeg

1 t. baking powder

1/4 t. salt

1 t. baking soda

2 t. hot water

whipped cream or whipped topping (optional)

In a large saucepan, combine first four ingredients; bring to a boil over medium heat. Lower heat and simmer for 3 minutes. Remove from heat; cool to room temperature.

Combine next six ingredients in a bowl.

Dissolve baking soda in hot water; add to raisin mixture.

Pour into a greased and floured 9-inch square pan. Bake at 325 degrees for 55 minutes. Cool; cut into squares and serve with a dollop of whipped cream or whipped topping. Makes nine servings.

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How about a really rich chocolate cake––but not after a big meal!

HOT FUDGE PUDDING CAKE

Cake:

1 c. flour

2 t. baking powder

1/4 t. salt

1 c. unsweetened cocoa

1 c. sugar

scant 1/2 c. milk

2 T. shortening, melted and cooled

1 t. vanilla

1 c. coarsely chopped walnuts

Sauce:

1-1/2 c. brown sugar

5 T. cocoa

1-3/4 c. hot water

In medium bowl, beat cake ingredients until smooth (except nuts). Stir in sauce ingredients (mixture will be very stiff). Blend in nuts.

Spread in greased 8 or 9-inch square pan. Sprinkle with brown sugar and cocoa; pour hot water over all. Bake at 350 degrees for 45 minutes.

Serve warm with a scoop of vanilla ice cream. Makes 9 servings.

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This cake will delight the dieters as it’s low in fat and cholesterol.

CARROT SPICE CAKE

1-1/4 c. sugar

3/4 c. light corn syrup

3/4 c. skim milk

8 egg whites

2 c. flour

2 t. baking powder

2 t. baking soda

2 t. cinnamon

1/4 t. salt

2 c. grated carrots

In large mixing bowl, beat first four ingredients.

Combine dry ingredients; add to batter. Beat well.

Pat carrots dry with paper toweling; stir into batter.

Pour into a 10-inch tube pan that has been coated with nonstick cooking spray and floured. Bake at 350 degrees for one hour or until tests done. Cool in pan 10 minutes; invert onto a wire rack. Cool completely.

Makes 16 servings. One piece (1/16) piece: fat: trace, cholesterol: trace, carbs: 42 grams.

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Do you remember when we could find snack cake mixes on the grocers shelves? Perhaps they’re there but I must have missed them. This is a good one made from scratch.

CHOCOLATE CHIP

SNACK CAKE

1-2/3 c. flour

1 c. packed brown sugar

1 t. baking soda

1/2 t. salt

1/3 c. chopped walnuts

1 c. water

1/3 c. canola oil

1 t. vinegar (yes, that’s correct)

1/3 c. chopped walnuts

2/3 c. mini chocolate chips

Mix first five ingredients with a fork in an 8x8 ungreased pan. Mix in water, oil and vinegar. Sprinkle mini chips over batter in pan.

Bake at 350 degrees for 35-40 minutes or until pick inserted in center comes out clean.

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Thought for the day: Never pray for money. The Lord is your shepherd, not your banker.

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