Peanut Butter Cake with Carmel Frosting

1/2 cup (125 ml) shortening
1 cup (225 ml) peanut butter
1 cup (225 ml) sugar
2 eggs, well beaten
1-1/2 cups (350 ml) all purpose flour
1/2 tsp (2 ml). salt
3 tsps. baking powder
1 cup (225 ml) milk
1/2 tsp (2 ml). vanilla flavoring
Carmel Frosting:
2 cups (475 ml) brown sugar
2 tbsp (30 ml) Butter
6 tbsp (90 ml) heavy cream
1 cup (225 ml) powdered sugar

Instructions:Cream shortening, gradually add peanut butter and cream until smooth.
Add sugar, and cream until mixture is light and fluffy.
Add well beaten eggs and mix well.
Combine all dry indredients and add to the creamed mixture alternating with the milk.
Stir in the Vanilla flavoring.
Spoon mixture into 2 greased 9" cake pans and bake at 375 degrees (200 C.) for 25 mins. or until cake pulls away from the sides of the pan.
Cool and Frost with Carmel Frosting.
Carmel Frosting:
Combine brown sugar, butter and cream, in a heavy sauce pan, cook until bubbles form around edges of the pan.
Remove from heat and add the powdered sugar, beating well.
Cool before spreading on the cake.

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Gingerbread Muffins with Cream Cheese Frosting

1 cup (225 ml) vegetable shortening
1 cup (225 ml) sugar
4 large eggs
1 cup (225 ml) molasses
1 cup (225 ml) sour cream
4 cups (950 ml) whole wheat flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
2 tsp (10 ml) ground ginger
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) allspice
1 cup (225 ml) raisins
1 cup (225 ml) chopped pecans, Optional
Cream Cheese Frosting:
2 3oz. pkg cream cheese, softened
1/2 cup (125 ml) butter, softened
2 tsp (10 ml) vanilla
4-3/4 cups (1125 ml) powdered sugar, sifted
Instructions:Cream the shortening with the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and sour cream.
Combine the remaining ingredients and add to the sour cream mixture.
Stir until just moistened and no flour streaks remain.
Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full.
Bake at 375 degrees (200 C.) for 12 to 15 minutes or until done.
Serve warm.
Frosting:
Beat together cream cheese, butter, and vanilla until light and fluffy.
Gradually add 2 cups (475 ml) powdered sugar, beating well.
Add another 2 1/2 to 2-3/4 cups (650 ml) of powdered sugar to reach spreading consistency.
This frosts the tops of 24 muffins or top and sides of an 8" or 9" two layer cake.
After frosting, cover and store in refrigerator.

Comments
If muffins are to be frosted, cool first.

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