Well, after looking back for this recipe, I found that I never put it on the blog. So will do so.

3 cups flour
3 cups sugar
6 eggs
1 teas vanilla
1 teas almond extract
1 8 oz softened cream cheese
3 sticks butter, softened
Cream butter ( I use 2 sticks of butter and 1 stick of margarine) and cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in flavorings. Add flour 1 cup at a time. Pour 1/3 of batter into a well greased bundt pan. Spoon strawberry glaze (I found Maria’s with the fresh strawberries in the produce isle) by the tables onto the batter in the pan. Swirl it with a knife. (You will only use about 4 to 5 tables of the glaze) Pour rest of batter onto glaze making sure you have covered it completely.
Put into a cold oven, set at 300 and bake until knife comes out clean, about one hr. But test when you get to about 50 mins. Take out of oven and let sit for about 15 min before turning out onto a serving plate. Slice fresh strawberries and add the rest of the glaze to them. Spoon over slices of cut cake and top with whipping cream.

As many of our family and friends are “iced in” back in Texas, I thought this sounded like a warm cozy recipe that would smell so good coming from the kitchen, if your power stays on long enough to bake them.
1 stick butter, softened
1 1/2 cups sugar
1 egg
1 1/4 cups applesauce
1/2 teas baking soda
1 1/2 cups flour
1/4 teas salt
1 teas baking powder
1 teas cinnamon
1/2 teas cloves
Preheat oven to 350. Lightly grease and flour miniature bundt pans. In a large bowl, cream margarine and sugar. Add egg and mix well.
In a small bowl, combine applesauce and baking soda. Set aside. In a separate small bowl, sift together flour, salt, baking powder, cinnamon and cloves. Add applesauce to butter mixture. Blend in sifted flour. Pour batter into prepared bundt pans, filling 2/3 full. If you don’t have miniature bundt pans, use cupcake pans, and fill to 1/2 full. Decrease your baking time to 15 to 18 min, or until center tests done.
Bake 25 to 35 min or until cake tester comes out clean. Cool in pans for 15 min. Remove from pan and cool in wire rack. Cakes can be wrapped and frozen for 4 to 6 weeks. Right before serving, sprinkle powdered sugar over the tops. Serve with cinnamon ice cream or butter pecan and drizzle caramel sauce over cake and ice cream.

I baked this last night to take to the famly reunion and it was just delicious. I heard people all over the room asking, “who made this cake, it is so good!” I was so proud to have been the one who brought it. When you bake it, you will know why it was the favorite dessert at the reunion. It is in the latest Southern Living Magazine. October Issue, 2010

1 1/2 cups chopped pecans

1/2 cup butter, melted

2 cups sugar

2 large eggs

1 tsp vanilla

2 cups all purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

2 1/2 lb Gala, or Granny Smith Apples (about 4 large) peeled and cut into 1/4 in thick pieces

Preheat oven to 350. Bake in pecans in a single layer in a shallow pan 5 to 7 min or until lightly roasted and fragrant, stirring halfway through. Stir together butter and next 3 ingredients into a large bowl until blended.

Combine flour and next 3 ingredients and add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Batter will be very thick, similar to a cookie dough. Spread batter into a lighly greased 13×9 in pan.

Bake at 350 for 45 min or until a wooden pick inserted in center comes out clean. Cool completely in pan. Spread Browned Butter Frosting on top and sprinkel remaining pecans over top.

Browned Butter frosting:

1 cup butter

1 16 oz box of powdered sugar

1/4 to 1/3 cup milk

1 tsp vanilla

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 min or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify. Beat butter at medium speed with mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat mixture at low speed until well blended after each addition and stir in vanilla. Spread over cooled cake. Sprinkle pecans over top..Store covered in fridge but take out about an hour before serving, or leave at room temp if serving same day…

Wow, this is just scrumptious!.  This is originally used for slice apple dip, but  I made a chocolate pound cake and baked it in a bundt pan. Cut it into two layers and spread between the 2 layers the following:

Softened 8 oz of cream cheese

1/2 cup light brown sugar

1/4 cup sugar

1 teas vanilla

1/4 cup toffee chips

Blend the sugars and the cream cheese. When fluffy and blended, add vanilla and toffee chips. Spread between layers of a chocolate cake and then frost with your favorite chocolate frosting. (The chocolate one I have under desserts is rich and oh so chocolatee! Sprinkle more toffee chips on top of frosted cake, if desired.