Lately, i have seen Several posts about scratch vs. box cakes. Personally, i have just made the switch for box to scratch. i found an absolutely delicious chocolate cake recipe that everyone Raves about.

i was wondering if people would be willing to share their Favorite Scratch recipes??? Perhaps different flavors??? Tried and trues???

here is my Chocolate Cake recipe. delicious Everytime and i am NO BAKER!

CHOCOLATE CAKE

INGREDIENTS:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Thanks redsoxgirl and great idea and maybe other members might want to join in the recipe fun. So here I share one for all:

Best Carrot Sheet Cake
Rich buttermilk glaze makes this treat super-moist and delicious.

2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla extract
2 cups carrots, peeled and shredded (about 3 large carrots)
1 can (8 oz.) crushed pineapple, drained
1 can (3-1/2 oz.) sweetened flaked coconut
1 cup chopped pecans or walnuts

Buttermilk Glaze, recipe follows Cream Cheese Frosting, recipe follows
Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 9" x 13" pan. Bake at 350 degrees F., for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean.
Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake. YIELD: 10 to 12 servings

Buttermilk Glaze
1 cup sugar
1-1/2 tsp. baking soda
1/2 cup butter or margarine
1/2 cup buttermilk
1 TB light corn syrup
1 tsp. vanilla extract
Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a Dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown. Remove from heat, and stir in vanilla extract. YIELD: Makes 1-1/2 cups

Cream Cheese Frosting
1/2 cup butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3 oz.) cream cheese, softened
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth. YIELD: Makes 4 cups.

a bump for myself