| Carrot Cake Supreme 2 cups all-purpose Flour 2 teaspoons Baking Soda 1/2 teaspoon Salt 2 teaspoons Cinnamon 3 Large Eggs 2 cups Sugar 3/4 cup Vegetable Oil 3/4 cup Buttermilk 2 teaspoons Vanilla Extract 2 cups Grated Carrots 1 (8-ounce) can Crushed Pineapple,drained 1 (3 1/2-ounce) can Flaked Coconut 1 cup chopped Pecans Grease three 9-inch round cake pans; Line with wax paper. Lightly grease and Flour wax paper. Set aside. Stir together first 4 ingredients. Beat Eggs and next 4 ingredients at medium speed with an electric mixer until smoothe. Add Flour Mixture, beating at low speed until blended. Fold in Carrots and next 3 ingredients. Pour batter into prepared pans. Bake at 350* for 25-30 minutes or until a wooden toothpick inserted in center comes out clean. Drizzle warm Buttermilk Glaze evenly over warm cake layers; Cool in pans on wire racks 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, Glaze Side Up. Cool completely on wire racks. Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. Chill Cake several hours before slicing. Store in Refridgerator. Makes 16 servings. Buttermilk Glaze: 1 cup Sugar 1 1/2 teaspoons Baking Soda 1/2 cup Buttermilk 1/2 cup Butter 1 Tablespoon Light Corn Syrup 1 teaspoon Vanilla Extract Bring first 5 ingredients to a boil in a Pan over medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, add Vanilla. Cool slightly. Makes 1 1/2 cups. Deluxe Cream Cheese Frosting 1 (8-ounce) package Cream Cheese, softened 1 (3-ounce) package Cream Cheese, softened 3/4 cup Butter, softened 1 (16-ounce) box Powdered Sugar 1 1/2 teaspoon Vanilla Extract Beat first 3 ingredients at medium speed with a mixer until smoothe. Gradually add Powdered Sugar, beating at low speed until light and fluffy. Stir in Vanilla. Makes 3 1/2 cups. |