Caldwells Cookbook

CAKE:
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking sod
1/2 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3 cups finely shredded carrots

Line two 9-inch round baking pans with wax paper; grease the paper and set aside. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

ICING:
1/2 cup unsalted butter, cut into 2-tablespoon pieces
Two packages (8 ounces each) cream cheese
4 cups confectioners sugar
1 tablespoon + 1 teaspoon pure vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

In a large mixing bowl, beat the butter until soft. Add the cream cheese and beat until blended and smooth. Blend in the sugar and vanilla. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layer. Sprinkle with nuts and chocolate chips.

Yields: 12-16 servings

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter
4 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chips. Drop dough by tablespoon fulls onto a large baking sheet. Bake until golden brown, 13-15 min. Transfer cookies to wire racks to cool.