Recipe - Andrea Cassonis Ting-A-Lings

3 lg Eggs, beaten *
2 cup Sugar *
1 cup Plus 2 Tbsp salad oil
2 cup Plus 1 Tbsp sifted cake
flour *
1 1/8 teaspoon Cinnamon
1 One half teaspoon Salt
1 tablespoon Baking soda
1 One half cup Shredded coconut
2 cup Grated carrots
1 cup Plus 2 Tbsp crushed,
drained pineapple
1 cup Plus 2 Tbsp crushed
walnuts
1 cup Raisins
Frosting:
One half cup Softened margarine or
butter
8 ounce Softened cream cheese
1 pound Confectioners sugar
1 teaspoon Vanilla extract

Here is a recipe, developed young man here in the Detroit area. With this
recipe, he won a $10,000 scholarship to Johnson and Wales College, which is
considered a topnotch cooking school, located in Charleston, SC. This
young man, Andre Black, spent 2 weeks developing this recip, this cake was
among the top 19 recipes chosen out of 270 as winners. Andre was on the
front page of the Detroit News yesterday, along with the recipe. The
Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a
hell of a fruit cake. She found this cake suited to 3 8" layers.

Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs,
sugar and oil. Beat on high speed until creamy and thick, 35 minutes.
Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the
dry ingredients to egg mixture; beat well. Repeat with remaining dry
ingredients, beating well after each addition. Batter will be extrememly
stiff; it may be necessary to blend with a spatula or spoon. One by one,
fold in carrots, coconut, pineapple, walnuts and raisins.

Divide batter between the 3 prepared cake pans. Bake at 350 for 4045
minutes, arranging cake pans in oven once. The cake is done when the tester
inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn
out onto rack to cool completely.

When cakes are cool, prepare frosting: combine margarine, cream cheese,
sugar and vanilla. Beat until smooth. Frost cake.

* Andre's original recipe, written in professional baking terms, calls for
6 ounce beaten eggs, 15 One half ounce of sugar, and 12 ounce cake flour

Andre hopes tobbecome an executive chef, and own his own resturant someday.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini