2 cups all-purpose flour
1/2 teaspoon cream of tartar
1 1/2 teaspoons baking powder
8 egg yolks
2 cups white sugar
8 egg whites
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon salt

4 egg yolks
1 1/3 cups white sugar
2 1/2 teaspoons grated lemon zest
1/3 cup lemon juice
1/4 cup butter

1/3 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons grated orange zest
2 1/2 tablespoons orange juice
1 1/2 teaspoons grated lemon zest
1 1/2 tablespoons lemon juice
1/2 cup flaked coconut

3/4 cup whole wheat flour
3/4 cup cake flour
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon carob powder (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons molasses
1/4 cup vegetable oil
2 eggs
1 orange, juiced and zested
1 1/2 teaspoons grated lemon zest
1/2 cup raisins
5 dried figs, chopped
2 tablespoons poppy seeds
2 cups grated carrots
1/4 cup chopped pecans

2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 egg
2/3 cup vegetable oil
1 cup buttermilk
1 cup strong brewed coffee
FROSTING:
5 tablespoons butter
1 cup sugar
1/3 cup milk
1 1/2 cups semisweet chocolate chips, melted and cooled
1/2 cup caramel ice cream topping
1 cup chopped pecans, toasted

5 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
1 tablespoon baking powder
5 egg yolks
3/4 cup white sugar, divided
5 egg whites
1 teaspoon vanilla extract
1 cup sweetened whipped cream
2 bananas, peeled
2 tablespoons confectioners’ sugar for dusting
2 cups prepared chocolate frosting

1/3 cup shortening
3/4 cup white sugar
2 eggs
1/2 cup cornstarch
1 cup sifted pastry flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract

2 cups sugar
1 1/2 cups vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups flaked coconut
1 cup chopped dates
3 cups chopped peeled pears
1 cup pecans, chopped

1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

1/4 cup margarine
1/4 cup unsweetened cocoa powder
3/4 cup sweetened condensed milk
1 cup confectioners’ sugar
1 cup chopped walnuts

CAKE:
1 1/2 cups sugar
2 cups all-purpose flour
2 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons baking soda
3/4 teaspoon salt
1 (16 ounce) can fruit cocktail with syrup
TOPPING:
1/2 cup packed brown sugar
1/2 cup flaked coconut
SAUCE:
1/4 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter or margarine
1/2 cup flaked coconut
1/2 cup chopped walnuts

1/2 teaspoon active dry yeast
1 fluid ounce warm water
1 tablespoon white sugar
1 tablespoon distilled white vinegar
1/2 teaspoon salt
3 cups all-purpose flour
3 cups milk
1 cup sourdough starter
2/3 cup vegetable oil
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 eggs
1 cup white sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped walnuts

5 eggs
1/2 cup unsweetened cocoa powder
2 1/2 cups white sugar
1 1/4 cups matzo cake meal
1 1/4 cups vegetable oil
1 1/4 cups chopped walnuts