Betty's Happy Mother's Day Hummingbird Cake

In this video, Betty demonstrates how to make Hummingbird Cake for Mother's Day. This is a three-layer cake that is similar to carrot cake, but it does not have carrots or coconut; in the place of those ingredients, it has bananas. It is a terrific cake to make to honor your mother on Mother's Day! Ingredients: 3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3 eggs, well-beaten 1 cup vegetable oil ½ tablespoon (1 ½ teaspoons) vanilla extract 8-oz. can crushed pineapple, undrained 1 cup chopped pecans 2 chopped bananas (about 2 cups) Cream Cheese Frosting for Mother's Day Hummingbird Cake (You will find this in bettyskitchen—next video.) ½ cup chopped pecans Combine 3 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon in a large mixing bowl. Add 3 well-beaten eggs and 1 cup vegetable oil, stirring until dry ingredients are moistened. Do not beat. Stir in ½ tablespoon vanilla, an undrained 8-oz. can crushed pineapple, 1 cup chopped pecans, and 2 chopped bananas. Stir just until all ingredients are combined. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees (F) for about 25 minutes, or until a toothpick inserted into the center comes out clean. (My cake layers took only 20 minutes to bake; this will vary with different ovens.) Remove cake layers from oven. Cool in pans for 10 minutes, and then remove from pans and cool completely on a rack or flat ...



http://www.youtube.com/watch?v=3lXWExakmCw&hl=en

Betty's Family Favorite Carrot Cake with Cream Cheese Frosting Recipe

In this video, Betty demonstrates how to make Carrot Cake with Cream Cheese Frosting, a favorite recipe in her family. It takes a little preparation, but you will find the procedure is not difficult, and it is *totally* worth the effort! Ingredients: 2 cups self-rising flour 2 teaspoons ground cinnamon 2 cups sugar 1 1/2 cups vegetable oil (I used peanut oil.) 4 whole eggs 2 cups finely grated raw carrots 8 oz. can crushed pineapple, drained 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1 1/2 cup vegetable oil and 4 eggs. Mix well. Add 2 cups finely grated carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake pans. (To prepare the pans, spread butter on the bottom and sides, then place a circle of waxed paper on the bottom. Spread more butter on top of the waxed paper and sprinkle with a small amount of flour. Shake the pan from side to side, coating the bottom and sides with a light dusting of flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35 minutes in an oven that has been preheated to 350 degrees. Watch carefully to make sure the cake does not burn. To test for doneness, insert a toothpick in the center of the cake, and, if it comes out clean, the cake is done. Cool. Frost with Cream Cheese Frosting (below). When frosting the cake, remove one cake layer at a time from its pan ...



http://www.youtube.com/watch?v=oO-xkZMQn1c&hl=en

Betty's Family Favorite Carrot Cake with Cream Cheese Frosting Recipe

In this video, Betty demonstrates how to make Carrot Cake with Cream Cheese Frosting, a favorite recipe in her family. It takes a little preparation, but you will find the procedure is not difficult, and it is *totally* worth the effort! Ingredients: 2 cups self-rising flour 2 teaspoons ground cinnamon 2 cups sugar 1 1/2 cups vegetable oil (I used peanut oil.) 4 whole eggs 2 cups finely grated raw carrots 8 oz. can crushed pineapple, drained 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1 1/2 cup vegetable oil and 4 eggs. Mix well. Add 2 cups finely grated carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake pans. (To prepare the pans, spread butter on the bottom and sides, then place a circle of waxed paper on the bottom. Spread more butter on top of the waxed paper and sprinkle with a small amount of flour. Shake the pan from side to side, coating the bottom and sides with a light dusting of flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35 minutes in an oven that has been preheated to 350 degrees. Watch carefully to make sure the cake does not burn. To test for doneness, insert a toothpick in the center of the cake, and, if it comes out clean, the cake is done. Cool. Frost with Cream Cheese Frosting (below). When frosting the cake, remove one cake layer at a time from its pan ...



http://www.youtube.com/watch?v=oO-xkZMQn1c&hl=en