Directions: 1. Pre-heat oven to 350. Toast nuts on a cookie sheet for about 7 minutes, stirring once. Set nuts aside to chop when cool. Grease and flour an 8 or 9 inch baking dish.

2.In a large bowl, pour boiling water over oats & butter and stir till blended. Let stand for 20 minutes.

3. In a medium bowl, beat eggs, then beat in sugars and vanilla. Beat in dry ingredients just until blended. Add to oat mixture, blending by hand, then pour batter into prepared pan.

4. Bake in 9 inch pan for 30 minutes or in 8 inch pan 37 minutes or until done. While cake is still hot, pour on hot topping mixture.

5.To prepare topping, combine ingredients, simmer and stir till blended, and spread evenly over cake. Optional: Broil till bubbly, about 1/2 minute.

Directions: Needed: 8qt or larger pressure cooker 2 8x1.5 inch round cake pans 2 1 inch spacers In a large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon set aside. In another large bowl mix eggs, oil 1 1/4 tsp vanilla. Stir first bowl into second bowl. Then add pineapple, carrots and the pecans. Prepare the pans by greasing and flouring. Pour batter into pans. Pour a little less into one of the pans, this will be the lower pan. Place a 1 inch spacer in the bottom of the pressure cooker, add 4 cups of water and set lower pan on lift. Place a 1 inch spacer on the top of the pan and place the second pan on top of this. Place lid on and seal cooker. Turn high burner to high until the jiggler begins to move then lower heat as low as you can and still keep the jiggler going. Cook for 30 to 35 minutes from the time the jiggler begins to move. Release pressure as per cooker instructions for rapid release ie don't let it sit on the stove until cool. Remove pans to cooling rack. While the cake is cooling make the frosting. Combine confectioners' sugar, cream cheese, butter, and 1 1/4 tsps vanilla. Beat until smooth. Frost the top of the lower cake. Place next layer of cake on top. Frost the rest of the cake.

Directions: Mix undrained crushed pineapple and pudding in bowl. gently stir in whipped topping. Cut cake horizontally into thirds. Spread one thir pudding mixture over botton layer of cake. tope with second layer. repeat layering, ending with pudding. Garnish with berries (blue berries, strawberries) Refrigerate for one hour.

Directions: 1. Pre-heat oven to 325 degrees. Lightly grease two 8 x 8 or round cake pans or a 9 x 13 pan. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs, then add coconut extract and vanilla. 3. In a separate bowl, mix together flour, salt, baking powder and baking soda. 4. Stir flour mixture into egg mixture alternately with buttermilk and coconut just until moist.. 5. Bake in pre-heated oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean. Cool and prick many holes in the top with a fork. Glaze:  1. Bring water and sugar to a boil and cook for 1 minute, stirring constantly. 2. Add butter and stir til melted. Remove from heat and stir in the rum. 3. Spoon the hot glaze very slowly over cake so it is absorbed in the holes.. Optional: Toasted pecans, walnuts or toasted coconut can be sprinkled over the top.  

Directions: 1. Heat oven to 325. Grease a 9 x 5 x 3.5 loaf pan. Beat butter about 15 seconds. Add sour cream and stir. While running mixer, sprinkle in sugar gradually. Beat 4 to 5 minutes, scraping down sides of bowl occasionally. 2. In a 2 cup measuring cup, mix together eggs, yolks, vanilla, and almond extract. With mixer at medium-high, pour mixture in a very slow stream into the butter/sugar mixture. With a spatula, fold flour into mixture in 1/2 C increments. 3. Spread batter into pan, smoothing top with a knife. Bake 70 and 80 minutes, until cake tester comes out clean. Cool to room temperature, remove parchment, wrap in plastic, then foil and store at room temperature.