Step 1:

Preheat oven to 350Œ and oil a bundt pan really well.

Step 2:

In a separate bowl, combine all the dry ingredients. Slowly add the dry ingredients to the wet. Donft overmix! It should be a bit lumpy. Spoon batter into the well oiled bundt pan.

Step 3:

Bake for 40-45 minutes until a knife comes out clean.

Step 4:

FROSTING: In a medium bowl or food processor, whisk or mix together the cocoa, butter, banana, milk and vanilla. While whisking add the icing sugar until combined and smooth.

Step 1:

Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.

Step 2:

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.

Step 3:

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean

Step 4:

1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.

Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.

Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

Step 1:CAKE: Preheat oven to 350F. Grease & flour 9 inch pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add first mixture in large bowl & beat together till mixed (batter will be thick).

Step 2:Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.

Step 3:ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy.