2cups sifted self rising flour
2 teaspoons cinnamon
1-1/2 cups cooking (olive) oil
2 cups sugar
4 eggs
2 cups finely grated carrots
1 can (8-1/4 oz) crushed pineapple (DO NOT DRAIN)
3/4 cup chopped nuts

Heat oven to 325 degrees Fahrenheit. Grease thoroughly and lightly dust with flour two 9-inch square pans or three 8- inch round pans. Sift flour and cinnamon together. Combine oil, sugar and eggs in a large mixer bowl and beat thoroughly. Add flour mixture and beat to blend ingredients. Fold in carrots, pineapple and nuts. Pour batter into prepared pans and bake until cake begins to pull away from sides of pans (about 1 hour). Cool 15 minutes and remove from pan. Cool completely before frosting. (See Cream Cheese Icing for frosting)

From the kitchen of Dora Grimm

1 package (8 oz) cream cheese
1 stick (1/2 cup) butter or margarine
1 box (1 lb.) confectioners sugar
2 teaspoons vanilla extract

Combine all ingredients and beat to blend. Spread on cake.

From the kitchen of Dora Grimm

Makes 16 servings

1 box white cake mix
1 teaspoon coconut flavoring
1 cup sugar
1 medium size container whipped topping
1 small package coconut
1 cup evaporated milk

Prepare cake according to the package directions and bake in 9 x 13 x 2 inch baking pan. Cool 20 minutes and remove from an onto large platter or jelly roll pan. With toothpick make holes in cake at 1 inch intervals. Heat evaporated milk, sugar and flavoring and pour over cake. Cover with plastic wrap and place in refrigerator overnight so that cake will completely absorb sugar-milk mixture. The next day spread whipped topping over top and sides of cake. Sprinkle on coconut. Refrigerate until ready to serve. May be served as is or topped with fresh strawberries or peaches.

From the kitchen of Dora Grimm

Makes 2 Large Loaf pans or 4 small pans

1 18 ounce package of lemon cake mix
1 3/4 ounce package of lemon instant pudding mix
1 cup of water
1/2 cup of vegetable oil
4 eggs
1/2 cup chopped pecans
2 Tablespoons of sugar
1/2 cup of lemon juice
1 Tablespoon poppy seeds

Grease loaf pans. Combine the first 5 ingredients, beat at medium speed with an electric mixer until blended. Stir in pecans and poppyseeds. Bake at 325 degrees for 40 minutes. Cool in pans for 10 minutes.

From the kitchen of Nora Shugart

Makes 12

18 ounce commercial yellow cake mix
1 small package instant vanilla pudding mix
1/2 cup water
1/2 cup rum
1/2 cup oil
4 eggs
1 cup sugar
1/4 cup water
1/4 cup rum
1 stick oleo (butter)
1/2 cup raisins

Blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum, oil and eggs for 2 minutes. Spray a bundt or tube pan with a non stick cooking spray. Bake in preheated 325 degree oven for an hour. Prepare hot sauce just before the cake is finished baking. In heavy frying pan heat 1 cup sugar, 1/4 cup water, 1/4 cup rum, oleo, and raisins. While stirring, boil mixture for 2 - 3 minutes. Remove cake from oven. While in pan, slowly pour hot sauce over cake and let the cake cool in the pan for 30 minutes before flipping onto cake plate.

From the kitchen of Virginia Jean Jones

Serves 12

l pckg yellow cake mix
3/4 cup orange juice
1/3 cup Galliano liqueur (doesn't have to be brand name)
1/4 cup vodka
3 eggs (may substitute 1 egg and 1/3 cup egg substitute)
1/3 cup light or regular sour cream

GLAZE

2 Tablespoons Gailliano liqueur
2 Tablespoons orange juice
1 cup powdered sugar
Preheat oven to 350 degrees. Coat 10-inch bundt or tube pan with non-stick cooking spray and lightly flour. Place all cake ingredients in large mixing bowl. (my kind of directions) Beat 4 minutes at medium speed. Turn into prepared pan and spread evenly.

Bake for 40 minutes at 350 degrees until cake tester comes out clean. Glaze as follows.

Blend glaze ingredients in small bowl until smooth (sift powdered sugar before adding.) Poke numerous holes in top of cake with large fork. Pour glaze over warm cake, continuing to spread glaze until all is absorbed.