Part of the magic of Christmas is inviting those special people over we may not always get to see often during the year. The kitchen may be the center of attraction, which embraces food, family and friends. Those that love to cook will have their guests anticipating another wonderful meal. And to every wonderful meal comes a sweet ending. Dessert!

Here are some foolproof recipes to help your dessert menu shine. The only problem you may have is saving room!

Sour Cream Pound Cake

½ lb. butter

3 cups sugar

6 eggs

1 cup sour cream

3 cups all-purpose flour, sifted 3 times

¼ t. baking soda

Pinch of salt

½ t. almond extract

1 t. vanilla

Have ingredients at room temperature. Cream butter in large mixing bowl. Add sugar gradually, beating continually. As you are beating, add two eggs, one at a time. Add sour cream. Add four eggs, one at a time. Scrape from sides and bottom of bowl; beat well.

Sift together flour, soda, salt and add to above mixture. BEAT and BEAT, scraping often. Add almond and vanilla.

Bake in greased and floured tube pan at 325 degrees (preheated oven) for one and one-half hours. This is a very moist cake which keeps well and may be frozen.

Sally Fulbright

Champaign Cake

1 box yellow cake mix

1 (3 oz.) instant vanilla pudding

¾ c. water

¾ c. oil

½ c. white wine or Champaign

4 eggs

¼ c. brown sugar

¼ c. white sugar

2 t. cinnamon

Bake cake according to directions on box or until toothpick inserted comes out clean.

Glaze:

½ stick butter

½ c. sugar

¼ c. Champaign

Bring to a boil. Pour over cake while still warm. Freezes well.

Marie Cunningham

Chocolate Carrot Cake

2 c. all-purpose flour

2 c. sugar

½ c. baking cocoa

1 t. baking soda

½ t. salt

4 eggs

1 ¼ c. vegetable oil

3 c. finely shredded carrots

Frosting:

1 package (8 oz.) cream cheese, softened

½ c. butter, softened

3 ¾ c. confectioners’ sugar

¼ c. baking cocoa

3 t. vanilla extract

¼ c. chopped walnuts, opt.

¼ c. semisweet chocolate chips

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans.

Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners’ sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips. Note: Finely shredding the carrots gives this cake an extra-nice texture.

Pamela Brown