Ingredients:

2 cups flour

2 cups sugar

2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

2 cups shredded carrots

1 1/2 cups chopped walnuts

3 eggs

1  81/4-ounce can crushed pineapple, drained

1/2 cup coconut

1/4 cup buttermilk

1/4 cup cooking oil

1 1/2 tsp vanilla

1/2 cup sugar

1/4 cup buttermilk

1/4 cup butter or margarine

2 tsp light color corn syrup

Cream Cheese Frosting (see below)

Coat the bottom of a round cake pan with nuts ( walnuts are best).
Take 2 cans of pop open biscuits
1/2 stick of butter
sugar/cinnamon/brown sugar mix ( combination of the 3 mixed to taste)

Melt the butter and dip a pop open biscuit in the butter coating both
sides, then dip it in the sugar mixture. Place it in the pan on top of
the nuts, continue doing this until the pan is full making sure to
overlap the biscuits.

Bake at 350 for approximately 8-12 minutes.
While they are still hot turn them out on to severing plate.

Ingredients:

1 1/2 cups crushed chocolate wafers (about 27 cookies)

1/3 cup butter (no substitutes) melted

3 8-ounce packages cream cheese, softened

1 1/2 cups sugar

4 ounces semisweet chocolate, melted and cooled

2 tbs flour

1 tsp vanilla

4 eggs

1/4 cup milk

1 ounce semisweet chocolate

2 tsp shortening

Crust:

Combine crushed wafers and butter.  Press evenly over the bottom and 1 3/4 inches up the sides of a 9 inch springform pan.

Filling:

Ingredients:

3 eggs

1 cup salad oil

2 1/2 cups sugar

2 cups grated raw zucchini

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1 cup walnuts

3 cups flour

Beat eggs until foamy, gradually add in oil and sugar.  Add grated zucchini, cinnamon, salt, powder, mix well.  Add flour and walnuts.

Pour into greased ring cake pan.  Bake for 1 hour at 350.