Mockingbird Cake with Cream Cheese Frosting

3 cups flour
2 cups sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 large eggs (room temperature)
1 cup oil
1/2 cup butter
1 tsp. vanilla
dash liquid butter flavor
1 cup mashed bananas
1 8 oz. can pineapple, crushed
1 large jar applesauce Baby food (or Dutch apple dessert Baby
Food)
1 small jar carrot baby food
1 small jar peach baby food (or one jar of Peach Cobbler Baby
food)
1/4-1/2 cup of sweetened angel flake coconut
1 small serving box raisins (about 1/4 cup) -- optional

Combine the dry ingredients in a large bowl. Mix eggs and salad
oil together and stir into dry ingredients. Do not beat.

Stir in remaining ingredients until well mixed. Spoon batter
into 3 oiled and floured 9" cake pans.

Bake at 350 F., for 25-30 minutes or until the cake tests done.
Allow cake to cool in pans for 10 minutes after removing from
the oven.
Remove from pan and cool completely.
Frost (see below).

Cream Cheese Frosting:
2 pkg.( 8 oz. ea.) cream cheese, softened
1 cup butter, softened
2 boxes (16 oz. ea.) powdered sugar
1 cup pecans, chopped
2 tdp. vanilla

Combine cream cheese and butter and mix together until smooth.
Add powdered sugar and beat together until light and fluffy.
Add vanilla and mix. Spread frosting between layers and on top
and sides of cake. Sprinkle with pecans.
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