best recipe in the world with us

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted

TOPPING
1 cup butter, melted
1 cup brown sugar
2 Tbsp. flour (or cup4cup if gluten free)
1 Tbsp. cinnamon

Frosting:
3 oz cream cheese
1/4 cup softened butter
1 1/2 cup powdered sugar
a few teaspoons milk

Instructions
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.
In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined. Drizzle evenly over the batter and use a knife to marble/swirl through the cake.
Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
Frosting: Beat the first 3 ingredients until creamy. Add a drop of milk at a time until still thick, yet spreadable.

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
Peanut Butter Icing:
1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon milk
1 (16-oz.) pkg. powdered sugar
1 teaspoon vanilla extract

Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired.
Peanut Butter Icing: Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.

Ingredients

1 cup chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bags caramels

1 1/3 cups water ( or as called for by your cake mix)

1/3 cup oil ( or as called for by your cake mix)

3 eggs ( or as called for by your cake mix)

1 (18 ounce) boxes German chocolate cake mix

Directions

Prepare cake mix as directed.

Pour 1/2 of the batter in a 13x9 inch pan.

Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add carmels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans& chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes.

Enjoy

Cake:
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
1/2 cup crushed pineapple
1/2 cup unsweetened applesauce
3 cups finely grated peeled carrots
1 cup walnuts, chopped

- Position racks in the top and bottom third of the oven, and preheat to 325°F. Lightly grease 3 (8-inch) round pans with butter. Line the bottom of the pans with parchment paper.

- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well to blend.

- In the bowl of a stand mixer, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition. Add the applesauce and pineapple, beating to mix. Add the flour mixture, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula if needed. Add the carrots and the walnuts, and beat briefly.

- Divide the batter evenly between the prepared pans. Slide the pans into the oven and bake until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 35-45 minutes. Cool the cakes in their pans on a wire rack for 15 minutes; then turn them out onto the rack to cool completely.

Cream Cheese Frosting:
1 lb cream cheese, room temp.
5 oz butter, room temp
1/2 cup sour cream
2 cups powdered sugar
1 tsp vanilla extract
1 tablespoon flavoring-ex orange juice or pineapple juice
1/8 teaspoon salt

- In the bowl of a stand mixer, beat the butter and cream cheese on medium speed until smooth. Sift in the powdered sugar, and beat on low speed until incorporated. Add the sour cream, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high and beat the crap out of it.