Rosies Fresh Apple or Rhubarb Cake

I made this recipe with Rhubarb and Strawberries and it was really good. I am sure it will be just as good with Apples. The cake is good, the cake with the sauce is amazing! This is from my wonderful Rosie.

4 C apples slices or cubed
2 C Sugar
2 C flour
1 1/2 t baking soda
2 t cinnamon
1 t salt
2 eggs
3/4 C veg oil
2 tsp vanilla
1 C chopped nuts (optional)

Preheat oven to 350 degrees. In large bowl stir together apples and sugar. Add dry ingredients, stir well. In separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mix. Blend until thoroughly moistened. Stir in nuts. Bake in 9 x 13 pan for 50 min.

Dessert sauce
1 C sugar
1/2 C Margarine
1/2 C Evaporated milk
1 tsp. Vanilla

Place all ingredients in saucepan stir. Bring to boil and cook 3 min. Serve warm over Apple cake.

Pumpkin butterscotch cake

1 (11-ounce) package
Butterscotch Flavored Morsels - divided use
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar, (optional)
Preheat oven to 350°F (175°C). Grease 12-cup bundt pan.
Microwave 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared bundt pan.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.
For Butterscotch Sauce: Heat 1/3 cup Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Blueberry Cirtus Cake

Ingredients
1 box cake mix, lemon (I use white)
1/2 cup orange juice
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups blueberries fresh or frozen (I use blueberries and raspberries)
1 tablespoon orange zest freshly grated
1 tablespoon lemon zest freshly grated

Citrus frosting
3 ounces cream cheese softened
1/4 cup butter softened
3 cups powdered sugar
2 tablespoons orange juice freshly squeezed
1 cup heavy whipping cream
2 tablespoons orange zest freshly grated
1 tablespoon lemon zest freshly grated

Directions
Preheat oven to 350 F.

Grease and lightly flour 2 8 inch or 9 inch round cake pans.

In a large bowl blend cake mix, eggs, oil, water and orange juice.

Once blended beat on medium speed 2 full minutes.

Gently fold in blueberries.

Pour into pans and bake 30-35 minutes or til done.

Cool on rack for 10 minutes, then invert on rack (blueberry side up) and cool completely.

For frosting: Blend butter and cream cheese till fluffy.

Beat in powdered sugar and orange juice.

In a separate bowl beat the whipping cream till soft peaks form.

Blend whipped cream into frosting and add grated zest.

Beat til combined and frost cake as you would normally frost a 2 layer cake.

(Blueberry side of layers should be up).