Here’s a festive summer cake for July from our favorite IC baker!! Thanks Marcia!

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PEANUT CRUNCH CAKE

1 package Dr. Oetker’s yellow cake mix (or make your own from scratch)
1 cup natural peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1 cup peanut butter chips, divided
1 cup vanilla (white chocolate) chips, divided
1/2 cup chopped peanuts

Beat cake mix, peanut butter & brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture and blend on low until moistened. Beat on high for 2 minutes. Stir in 1/2 of each of the chips. Pour into a greased 9 x 13 pan.

Combine peanuts, reserved crumbs and the remaining chips; sprinkle over batter.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Makes 12-16 servings.

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Here’s a yummy dessert our IC friend Marcia graciously provided. Thanks!!
Pre-heat oven to 425 degrees

Custard

4 cups cored, peeled and sliced gala apples
2 eggs
1 14 ounce can sweetened condensed milk (not evaporated milk)
1/4 cup butter or margarine, melted
1/2 teaspoon cinnamon or all-spice (if not tolerated try a very small sprinkle)

Streusel

1/2 cup brown sugar
1/2 cup flour
1/4 cup butter or margarine
1/4 chopped almonds

Grease a 9 inch square glass baking dish. Prepare apples and set aside. Beat eggs, add sweetened condensed milk, melted butter and cinnamon. Add apples and stir to coat. Combine sugar and flour in another bowl; cut in cold butter or margarine until crumbly. Stir in nuts. Sprinkle over apple mixture. Bake 10 minutes. Reduce heat to 375. Bake 35-40 minutes until golden brown. Cool and enjoy. Refrigerate leftovers.

Thank you Marcia! Our favorite IC recipe guru. She created this rich carrot cake and icing recipe for splurging over the holidays. Reduce the cinnamon if you are sensitive to it.

CARROT CAKE and CREAM CHEESE ICING

3 cups carrots, peeled & grated
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon vanilla
3/4 to 1 cup brown raisins (optional)

Preheat oven to 350 degrees. Cut parchment paper to fit the bottoms of two round cake pans. Spray pans with cooking spray & put parchment paper on the bottom. Prepare carrots; set aside. Combine oil & sugar; mix until smooth. Add eggs one by one, beating well after each. Add flour & baking powder; mix well. Stir in cinnamon & vanilla. Stir in grated carrots & raisins. Pour batter into pans. Bake for 25 – 30 minutes. Let set in pan 10 minutes before removing to cooling racks. When cool, cover with cream cheese icing. (This recipe also works well as cupcakes).

CREAM CHEESE ICING

1 eight-ounce package cream cheese, softened
1 stick butter or margarine (1/2 cup), softened
1 pound confectioners’ sugar
1 teaspoon vanilla
1/2 cup chopped almonds, optional

Combine cream cheese & butter; mix until creamy. Add confectioners’ sugar; mix until smooth. Stir in vanilla & nuts. Spread on cooled layers or cupcakes. Refrigerate leftovers.