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  1. #1
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    ISO good snack cake recipe

    After making the 3/04 Apple Spice Cake, I realized that I really enjoy snack cakes and need to make them more often. A search on "snack cake" only yielded a few hits (titles only). Maybe most "snack cakes" don't have that as a part of their title. Anyway, does anyone have any really good snack cake recipes?

  2. #2
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    Try looking under "bananas" for some great recipes. There is more than one thread on that topic, and I know you will find some snack cakes among them. Another place to look would be the "bundt cake" thread from a while ago. While many of them are too rich for everyday snacking, some would be perfect. Happy hunting!
    kathyb


    Less rhetoric, more cowbell!

  3. #3
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    I have not made this yet, but it sounds really good.


    * Exported from MasterCook *

    Honey Carrot Snacking Cake

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Cakes The National Honey Board

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup butter or margarine -- softened
    1 cup honey
    2 eggs
    2 cups finely grated carrots
    1/2 cup golden raisins
    1/3 cup chopped nuts (optional)
    1/4 cup orange juice
    2 teaspoons vanilla
    1 cup all-purpose flour
    1 cup whole wheat flour
    2 teaspoons baking powder
    1 1/2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg

    Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins, nuts, if desired, orange juice and vanilla in medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Pour batter into greased 13 × 9 × 2-inch pan. Bake at 350ºF 35 to 45 minutes or until wooden pick inserted near center comes out clean.

    Source:
    "The National Honey Board"
    S(Internet address):
    "http://www.honey.com/"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 269 Calories; 9g Fat (28.1% calories from fat); 4g Protein; 47g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 372mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 26083 4680 0 0 0 0 0 0 0 0 0 0 0


    I found this recipe on a search. It was originally posted by Kristin (Longhorngal), and her notes are at the end.

    Pecan-Chocolate Chip Snack Cake

    Recipe By :Julie Hasson
    Serving Size : 12 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup all-purpose flour
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large egg whites
    1/3 cup chopped pecans
    1/4 cup semisweet chocolate chips
    cooking spray
    2 teaspoons powdered sugar

    Preheat oven to 350º.

    Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

    Combine brown sugar, vanilla, and egg whites in a large bowl; beat with a mixer at high speed 1 minute. Add flour mixture, beating just until combined. Stir in pecans and chocolate chips.

    Spread batter into an 8-inch square baking pan coated with cooking spray. Bake bars at 350º for 18 minutes or until golden and crusty on top. Cool in pan 10 minutes. Sprinkle with powdered sugar.

    CALORIES 87 (27% from fat); FAT 2.6g (sat 0.6g, mono 1.3g, poly 0.6g); PROTEIN 1.2g; CARB 15.4g; FIBER 0.5g; CHOL 0mg; IRON 0.5mg; SODIUM 68mg; CALC 12mg

    Source:
    "Cooking Light Magazine, October 2001, page 192"
    S(Formatted by):
    "Kathleen"
    Copyright:
    "© 2001 by Southern Living, Inc."
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 115 Calories; 3g Fat (25.2% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

    NOTES : You can substitute chopped walnuts, almonds, or cashews for the pecans.

    I made these on 3/2/04. 18 minutes was not quite long enough - even after cooling for 10 minutes the middle was complete goo. Ended up cooking an extra 10 minutes because the oven and the pan had cooled. So remember to check the top until "golden and crusty".

    Great texture - crisp top with soft underside. I liked the ratio of nuts and chips in this.
    Dianne

  4. #4
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    This is more of a snack cake than bars, as the title implies. It is very good!


    * Exported from MasterCook *

    Monkey Bars

    Recipe By :
    Serving Size : 16 Preparation Time :0:00
    Categories : Coffee Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup raisins
    1 1/2 tablespoons apple cider -- or apple juice or dark rum
    1/2 cup all-purpose flour
    1/2 cup whole wheat pastry flour -- or wheat bran
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/2 teaspoon cinnamon
    3/4 cup brown sugar -- packed
    1/4 cup light butter -- softened
    1/2 cup mashed banana
    3 tablespoons nonfat buttermilk
    1 teaspoon vanilla extract
    2 large egg whites
    1/3 cup chopped walnuts -- optional
    cooking spray
    1 tablespoon powdered sugar

    Preheat oven to 350 degrees.

    Combine the raisins and rum in a Microwave-safe bowl. Microwave at HIGH for 1 minute, and set aside.

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl, stirring well with a whisk. Set aside.

    Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next ingredients (banana through egg whites), beating well. Add the flour mixture, baking just until combined. Stir in raisin mixture and walnuts.

    Spread the batter into an 8 inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

    Description:
    "This moist snacking cake might remind you of banana bread."
    Source:
    "CL 11/01"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 108 Calories; 3g Fat (25.0% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : Very good! Nice, soft , flavorful cake, lightly dusted with powdered sugar, which gives a nice presentation, and adds a little bit of sweetness to the bars. Very good...will be making these again. Changes I made: I used TJ's jumbo raisins, spicy apple cider, 1/2 cup AP flour and 1/2 c WW pastry flour, and 1 used 1 1/2 bananas. My cooking time was 25 minutes.

    Nutr. Assoc. : 0 0 0 26182 0 0 0 0 0 0 0 0 0 0 0 0 0
    Dianne

  5. #5
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    You might also search for coffee cakes since the crumb and similar types would fall into that category. One of my favorites is the Pumpkin Crunch cake -- it's a moist spice cake with a struesel topping.

  6. #6
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    I made a cocoa-banana snack cake from EW's dessert cookbook on Firday and it went over well. I will try to post tonight.
    Avril

    There's always a reason to bake.

  7. #7
    There was an article a few years back on "one-bowl cakes" that was basically all snack cakes. They were very good. I think it was June 2001 or 2002, but I'm probably wrong. I'll see if I can find some.

  8. #8
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    Thanks for the ideas for "bowl cakes" and "coffee cakes". I KNEW there had to be a lot of snack cakes posted, but just couldn't find any on my search. I like the looks of the ones posted already, too! Thanks, everyone. All further posts welcome, too! We like banana-y things, so that looks promising as well.

  9. #9
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    Here's a couple that we like:


    * Exported from MasterCook *

    HERSHEY'S SPECIAL DARK SNACK CAKE MEDLEY

    Recipe By :Kari
    Serving Size : 0 Preparation Time :0:00
    Categories : Cakes & Frostings To Try

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    CREAM CHEESE FILLING
    1/2 cup HERSHEY’S SPECIAL DARK Chocolate Chips
    1 package cream cheese -- (8 oz.) softened
    1/3 cup sugar
    1 egg
    1/2 teaspoon vanilla extract
    Cake:
    2 cups sugar
    2 teaspoons baking soda
    2 cups water
    2 eggs
    2 teaspoons vanilla extract
    3 cups all-purpose flour
    1 teaspoon salt
    2 tablespoons white vinegar
    1/2 cup MOUNDS Sweetened Coconut Flakes
    2/3 cup HERSHEY’S Cocoa
    2/3 cup vegetable oil
    1/2 cup HERSHEY’S SPECIAL DARK Chocolate Chips
    1/2 cup chopped nuts

    Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. Prepare CREAM CHEESE FILLING; set aside. 2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, eggs, vinegar and vanilla; beat on medium speed of mixer 2 minutes or until well blended. Pour 3 cups batter into prepared pan. Gently drop cream cheese filling onto batter by heaping teaspoonfuls. Carefully spoon remaining batter over filling. Combine chocolate chips, coconut and nuts; sprinkle over top of batter. 3 Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and cake starts to crack slightly. Cool completely in pan on wire rack. Cover; store leftover cake in refrigerator. 12 to 16 servings.

    CREAM CHEESE FILLING
    1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.

    2. Beat cream cheese and sugar in medium bowl until well blended. Beat in egg and vanilla. Add melted chocolate, beating until well blended.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 5936 Calories; 283g Fat (42.4% calories from fat); 85g Protein; 780g Carbohydrate; 17g Dietary Fiber; 816mg Cholesterol; 5535mg Sodium. Exchanges: 19 1/2 Grain(Starch); 6 1/2 Lean Meat; 52 1/2 Fat; 31 1/2 Other Carbohydrates.

    NOTES : I made the Hershey's Special Dark Snack Cake Medley today and it is very good! I have been wanting to try out the new Special Dark chips, and this is the first recipe I used them in. They are very good, rich dark chocolate chips. The cake is very moist and chocolatey, and I loved the bites of creamy dark chocolate cheesecake filling! The topping is very good too, but I couldn't taste the coconut too much, so I might add some more next time, but I liked the way it toasted during baking. I am looking forward to having more tomorrow to see how the flavors have changed in the cake, since a lot of cakes taste better on the second day after everything has melded together. I'm also looking forward to using the dark chips in other things. Yum! Kari

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Sour Cream-Banana Toffee Crumb Cake ~ 4 Pts.

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Cakes & Frostings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    CRUMB TOPPING:
    2 tablespoons packed brown sugar
    3 tablespoons flour -- scant
    1 tablespoon unsalted butter -- cut into pieces
    2 tablespoons toffee bits -- (2 to 3)
    1/4 teaspoon cinnamon -- optional
    1/4 teaspoon nutmeg -- optional
    CAKE:
    2 tablespoons flour
    1 1/4 cups flour
    1 1/4 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    3 tablespoons unsalted butter -- softened
    3/4 cups granulated sugar
    1 large egg white
    1 large egg
    1 teaspoon pure vanilla extract
    1/4 cup lowfat buttermilk
    1/2 cup nonfat sour cream
    1 banana -- ripe, mashed (1/3 to 1/2 cup)

    MAKE THE CRUMB TOPPING: In a small bowl, combine all topping ingredients except toffee bits. Cut the butter in with a pastry blender. Stir in the toffee bits.

    MAKE THE CAKE: Preheat the oven to 350°. Spray an 8 or 9-inch cake pan with vegetable oil cooking spray. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Then beat in the egg, egg white, and vanilla. Add the sour cream, buttermilk, and banana; beat at low speed just until blended. Add the dry ingredients and beat just until smooth. Scrape the batter into the prepared pan and smooth the top.

    Sprinkle the crumb topping evenly over the batter and bake for approx. 35 minutes (sorry I don't remember the exact time), or until the crumb cake is golden and a toothpick inserted in the center comes out with moist crumbs attached.

    - - - - - - - - - - - - - - - - - - -

    NOTES : This is a really good lighter cake. The first time I made it I only had 1/4 cup of fatfree sour cream so I substituted an extra banana. I also subbed mini chocolate chips for the toffee and I left out the cinnamon and nutmeg. It turned out so good that that is usually the way I make it. Sometimes I add in a couple tablespoons of rum. Yum!!

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
    "Let food be thy medicine" ~ Hippocrates

  10. #10
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    A Greek snack cake...

    I think this qualifies as a "snack" cake, Greek-style. Very tasty and moist and delicious.

    From ceebee@Chatelaine

    Karidopita-Greek Nut Cake

    Mix together:
    1/2 cup margarine or butter
    1 cup sugar
    3 eggs
    1/4 cup milk
    2 cups flour
    2 tsp. baking powder
    1 tsp. cinnamon
    1/4 tsp. cloves
    1 Tbs. grated orange rind
    2 cups ground walnuts

    Honey Syrup: Boil 1 cup sugar and 1 cup water. Stir in 2 Tbs. Honey. Simmer 5 min. Cool.
    Bake cake in 9x13 greased pan for about 30-35 min. Cool. ***** with fork. Pour syrup over cool cake. The cake will be really moist as most Greek desserts are. Yummy!!!
    Andy's notes: Use butter. Cake took about 25 minutes @ 350°. Make cake and store, covered, at least one, or two, days in advance of when needed - allows the moisture of the syrup to distribute evenly.

  11. #11
    I LOVE the 5936 calories per serving on the Hershey's Special Dark recipe. Must make that one right away!

  12. #12
    All of these recipes sound really good! I have a dumb question- what makes something a "snack" cake? I wouldn't have known what type of recipe to post in response to Hoodone's original request...

  13. #13
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    I just wanted to strongly encourage you to make the sour cream-toffee-banana cake - it's my favorite banana bread/cake/muffin recipe -

    My "definition" of a snack cake is one that's not the sort of cake you'd have for a birthday - generally one layer only, no/little frosting, etc. Not that I'm articulating this very well.

  14. #14
    Originally posted by Vicanddi
    This is more of a snack cake than bars, as the title implies. It is very good!


    * Exported from MasterCook *

    Monkey Bars
    I second these. We make these regularly!
    Life is Good

  15. #15
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    I posted a Blueberry Coffecake recipe that seemed to be a hit and could be considered a snack cake. Here is the recipe and a link to the thread:


    * Exported from MasterCook *

    Blueberry Coffeecake

    Recipe By :
    Serving Size : 9 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    For cake
    1/4 cup salad oil
    1 beaten egg
    1/2 cup milk
    1 1/2 cups sifted all-purpose flour
    3/4 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    Topping
    1/3 cup brown sugar
    1 tablespoon all-purpose flour
    1 teaspoon ground cinnamon
    1/2 cup broken walnuts
    1 tablespoon melted butter
    3/4 cup fresh or thawed frozen blueberries


    Combine salad oil, egg, and milk. Sift together dry ingredients and add them to the milk mixture. Mix well. In another bowl, combine all ingredients for topping.

    Pour cake batter into a greased 9 x 9 x 2-inch pan. Spread blueberries evenly over batter. Top that with the cinnamon nut mixture. Bake in 375°F oven 25 to 30 minutes.

    Serves 6 to 12.


    Epicurious
    May 1998
    Carolyn Miller, Kristin Miller's mom
    "Love on a Plate"


    NOTES : We always had this coffeecake for birthday breakfasts and other special occasions. Even when we lived far away from Maine, the smell brought us back to Bar Harbor.

    http://community.cookinglight.com/sh...ight=blueberry

  16. #16
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    bump?

  17. #17
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    I also think of a snack cake as one with little or no icing (Maybe a dusting of powdered sugar or a drizzle of glaze), and it is not as rich or "decadent" as most dessert cakes.
    kathyb


    Less rhetoric, more cowbell!

  18. #18
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    Snack Cake

    I also love the "Monkey Bars" that Vicanddi posted. It is definetly more of a snack cake and always turn out super moist!
    Another one I really like from cooking light is the Chocolate Fudge Snack Cake, I have made it twice and both times it came out delicious!
    Here goes the recipe!
    Ana

    Chocolate Fudge Snack Cake
    From Cooking Light

    Granulated sugar allows the pure chocolate flavor to shine through in this easy-to-make cake. Buttermilk gives it a moist texture, while Dutch process cocoa imbues the cake with a deep chocolate taste.

    Cooking spray
    2 teaspoons all-purpose flour
    1 cup all-purpose flour
    1/2 cup Dutch process cocoa
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    5 tablespoons butter, softened
    1 teaspoon vanilla extract
    1 1/4 cups granulated sugar
    2 large eggs
    2/3 cup fat-free buttermilk
    1/2 teaspoon powdered sugar (optional)

    Preheat oven to 350°.

    Coat an 8-inch square baking pan with cooking spray; dust with 2 teaspoons flour. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring with a whisk.

    Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add vanilla; beat well. Add granulated sugar, 1/4 cup at a time, beating well after each addition. Beat at medium-high speed 3 minutes. Add eggs, one at a time, beating well after each addition.

    Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.

    Pour batter into prepared pan. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake, if desired.
    Yield: 9 servings

    NUTRITION PER SERVING
    CALORIES 251 (29% from fat); FAT 8.2g (sat 4.7g, mono 2.5g, poly 0.5g); PROTEIN 4.5g; CARB 42.6g; FIBER 1.8g; CHOL 65mg; IRON 1.6mg; SODIUM 233mg; CALC 37mg;

  19. #19
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    Well, this is more of a bar, than a cake, difference in texture, but here's a carrot snack bar recipe that I created a while back for snacking on

  20. #20
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    Of course the one I want to try immediately is the 5 zillion calorie Hershey's cake.

    I, too, think of a snack cake as one with no frosting and, while dessert, somewhat less decadent. I'm not really a frosting person so that's why I like snack cakes so much.

    Thanks to everyone for posting all these great-looking recipes. I have 3 ripe bananas, so maybe I'll try a banana one first. But, then again, the parentals are showing up this weekend so maybe the chocolate one is the way to go since I could be sharing the calories that way!

  21. #21
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    I have a banana chocolate chip cake that is a favorite at our house if you are interested. (I never make plain banana cake anymore!) Let me know if you want me to post it. There are many cakes on the banana thread that have gotten good reviews, too. Happy snacking!!
    kathyb


    Less rhetoric, more cowbell!

  22. #22
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    Originally posted by Hoodone
    Of course the one I want to try immediately is the 5 zillion calorie Hershey's cake.
    Try it, it's delicious! And it isn't that high in calories, Chocolate Rose just didn't enter a number of servings into MasterCook, so the 6000 calories is for the whole 13x9" pan. Not that bad when you cut it into more than one piece! Plus you can use low-fat cream cheese to lighten it some.

    But, since you have ripe bananas, I'll recommend the Sour Cream Banana Toffee Crumb Cake, which is also really tasty!

    Kari

  23. #23
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    Originally posted by pilgrim719
    Try it, it's delicious! And it isn't that high in calories, Chocolate Rose just didn't enter a number of servings into
    Thanks, Kari. That's what happened. I usually just cut out all the nutritional info since it's probably not really accurate anyway unless I've checked to make sure. Somehow it slipped by me this time. And, I always use low fat cream cheese when I make it. It really is a great cake. Thanks, Kari, for posting it originally!

    I've got some ripe bananas, too, and will probably make another pan of Sour Cream Banana Toffee Crumb Cake with chocolate instead of the toffee. YUM!

    Hoodone, make the banana cake of your choice now and the Hershey's one on Friday!
    "Let food be thy medicine" ~ Hippocrates

  24. #24
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    Originally posted by Chocolate Rose


    Hoodone, make the banana cake of your choice now and the Hershey's one on Friday!
    Now there's a yummy plan!

    Kari

  25. #25
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    Bump for Buechner

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