8 eggs (separated)
1 cup flour
1 cup sugar
Beat egg whites till stiff & add 1 cup sugar slowly. Add yellow of eggs slowly, then add flour & mix by hand. Bake in 2 nine inch round pans.
Bake at 350 for 40-50 minutes. cool
Whip up 1 16 oz dessert whip then add 1 pkg frozen strawberries.
Put topping on one cake, add the other cake on top add topping to the top and sides of the cake.

~ Recipe submitted by Miriam Rothstein

2 eggs
¾ cup oil
¾ cup sugar
1 tsp baking powder
1 tsp vanilla
2 cups + 1 Tbsp flour
½ cup white chocolate chips
cinnamon and sugar

Preheat oven to 350. Beat eggs, oil and sugar. Add baking powder, vanilla, flour and chips. Form 2 loaves. Bake 20-25 minutes. Cut up into 1 inch slices and sprinkle with cinnamon and sugar. Bake another 5 minutes on each side until brown.
Optional: Heat 1 cup of  whipping cream in pot till just bubbling. Melt 8 oz bittersweet or semisweet chocolate inside.  Dip biscotti halfway into chocolate and place on parchment paper to dry. Can sprinkle with decorative sprinkles. Enjoy!

~ Recipe submitted by Elke Probkevitz

So easy and so pretty! 

Take a basic white cake, super-fresh slices strawberries, and parve whipped cream. 

Select a medium sized can (smaller than a regular tomato sauce can, but bigger than a tomato paste can) and remove the top and bottom of can. This is what I used for the cake rounds. 

Unmold the (cooled) cake from its pan onto a cutting board and, using the can, cut out rounds of white cake. Push the cake from the bottom of the can from the top (cake will get slightly stuck, be careful). Then, slice the cake rounds in half widthwise (to make 2 thinnner rounds). 

Layer cake, strawberries, and cream. Use a fork to gently spread the cream evenly. Repeat.

~ Recipe submitted by Ariella Greenberg

1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg ( i never put this is)
1/4 tsp ginger
4 TBSP marg/butter
2/3 cup sugar
1 egg
1/2 cup pumkin puree (fresh mashed or canned)
1/3 cup milk
frosting

in side bowl, mix flour, baking soda, powder, salt and spices
in mixing bowl beat butter ad sugar. add egg. beat well. beat in pumpkin puree. add dry ingredients alternating with the milk until well blended.
pour in muffin plans. fill about 2/3 full otherwise they will over flow!!!
bake at 350 for 15-20 min.
cool and frost.

~ Recipe submitted by Yocheved Wylen

1 1/2 cup wesson oil
2 cups sugar
4 eggs
2 cups flour
3 cups grated carrots
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 tsp. vanilla

1. Combine sugar and oil and add eggs.
2. Sift flour, soda, salt and cinn. together.
3. Add to sugar mixture and beat well.
4. Add vanilla and grated carrots.
5. Bake in three 8 inch cake pans which have been well greased. Bake at 325 degrees for 45 min. Cool and ice with cream cheese icing.

Cream cheese Icing

1 stick margarine
8 oz. cream cheese
1 pckg. confectioner’s sugar (powdered sugar)
2 tsp. vanilla

Soften margarine and cream cheese. Add sugar and vanilla. Mix until smooth and creamy.

This cake is absolutely delicious. Even people that have told me they hate carrot cake loved this one. I would suggest using 1/2 - 3/4 pckg. confectioner’s sugar because it does tend to get overbearingly sweet.
If the cake seems unbalanced as you are stacking the tiers, slice a little cake off the top of the bottom tiers so that the surface is flat for the next tier.

~ Recipe submitted by Kseniya

Chocolate Lover’s Frosting

3 cups sifted powdered sugar, divided use
2/3 cup Baking Cocoa
1/2 cup butter or margarine, softened
5 to 6 tablespoons milk, or soy
1 teaspoon vanilla extract

1. Beat 1 cup powdered sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy.
2. Gradually beat in remaining sugar and milk until smooth.

Makes 2 cups. The cake is duncan heines!

~Nina Safar

3 cups sifted powdered sugar, divided use
2/3 cup Baking Cocoa
1/2 cup butter or margarine, softened
5 to 6 tablespoons milk, divided use
1 teaspoon vanilla extract

1. Beat 1 cup powdered sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy.
2. Gradually beat in remaining sugar and milk until smooth.

Makes 2 cups.

Buttercream Frosting

3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 teaspoons vanilla extract
About 2 tablespoons milk / or soy milk

Variations:

Cherry Buttercream Frosting: Stir in 2 tablespoons drained, chopped maraschino cherries and 2 drops red food coloring (optional).

Citrus Buttercream Frosting: Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.

Cocoa Buttercream Frosting: Stir in 2/3 cup baking cocoa into powdered sugar, and increase the butter to 1/2 cup and milk to 5 to 6 tablespoons.

Maple-Nut Buttercream Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Stir in 1/4 cup finely chopped nuts (toasted, if desired).

Peanut Butter Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 to 1/3 cup.