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CHIFFON CHEESECAKE

2 pkg. lime Jello


1 can crushed pineapple
1 can evaporated milk
1 (8 oz.) pkg. cream cheese
1 c. sugar

CRUST:

20 graham crackers
1/2 stick butter

Crush crackers very fine and mix


with melted butter. Put 1/2 of
mixture in bottom of 9"x13" pan.
Reserve rest for top.
Mix 1 cup boiling water with
Jello. Dissolve and set aside to
cool. Drain pineapple. Chill and
whip evaporated milk. Set in
refrigerator to keep cool. Cream
cheese and sugar together. Add
Jello, fold in whipped milk and
pineapple. Pour over crust and
sprinkle with remaining crackers.
Refrigerate. Grade 2
CHIFFON CHEESECAKE

Add 3 ounce package lemon Jello


to 1 cup boiling water. Set
aside. Cream 8 ounce package
Philadelphia cream cheese and 4
tablespoons concentrated lemon
juice together. Blend into Jello.
Set aside. Whip 1 tall can of
chilled Pet evaporated milk.
Gradually add 1 cup sugar. Fold
into Jello mixture. Pour into
prepared graham cracker crust.
Chill 4 hours.
CLASSIC CHIFFON CHEESECAKE

1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese,
softened
1 can Eagle Brand Sweetened
Condensed Milk
3 eggs, separated
1/4 c. ReaLemon Reconstituted
Lemon Juice
1/4 tsp. salt
Fruit topping, optional

Preheat oven to 375 degrees. In


small saucepan, melt butter; stir
in crumbs and sugar. Pat crumbs
firmly on bottom of buttered 9-
inch spring-form pan or 9x9-inch
square baking pan. Bake 7
minutes; cool while preparing
filling.
Reduce oven temperature to 300
degrees. In large mixer bowl beat
cream cheese until light and
fluffy. Add sweetened condensed
milk and egg yolks; beat until
smooth. Stir in lemon juice; set
aside.
ORANGE CHIFFON CHEESECAKE

Calories: 149 per serving.


Diabetic Exchange: 1/2 non fat
milk, 1/2 fruit, 1 1/2 fat.

CRUST:

Prepare 9 inch graham cracker pie


crust.

ORANGE FILLING:

1 c. orange juice
1 env. unflavored gelatin
12 oz. low calorie cream cheese
(neufchatel), softened
1 c. part skim ricotta cheese
12 packets "equal"
1 pkt. low calorie whipped
topping mix
1/2 c. skim milk
1 sm. can mandarin oranges
(drained), cut each segment in
half

FILLING:

Pour orange juice into a small


saucepan. Sprinkle gelatin over
orange juice and let soften for 1
minute.
Heat stirring constantly until
gelatin dissolves (about 3
minutes).
CONTINUOUSLY:

Blend cream cheese and


ricotta cheese in large bowl
until smooth. Stir in Equal. Add
gelatin mixture to cheese
mixture. Blend until smooth.
Prepare whipped topping according
to package directions,
substituting milk for water. Fold
whipped topping into cheese
mixture. Stir in oranges. Spoon
into prepared crust and spread
evenly. Chill 6 hours or
overnight. Garnish with orange
sections if desired.
BLUEBERRY CHIFFON CHEESECAKE

1 1/2 c. graham cracker crumbs


3/4 c. plus 1 tbsp. sugar
1/3 c. butter, melted
1 tsp. grated lemon peel
2 tsp. lemon juice
6 eggs, separated
3/4 tsp. cream of tartar
2 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1 c. blueberries, pureed
1 1/2 tsp. vanilla, divided
1 c. sour cream
Additional blueberries
Thin lemon slices
Mint leaves (optional)

Combine crumbs, 1/4 cup sugar,


butter, and lemon peel. Press
firmly onto bottom sides of
lightly greased 9 x 3 inch
spring-form pan.
Beat egg whites with cream of
tartar until foamy. Add 1/4 cup
of the sugar, a tablespoon at a
time, beating until sugar is
dissolved and whites stand in
stiff peaks.
CONTINUOUSLY:

In small bowl, beat cream cheese


until fluffy. Add egg yolks and
blend thoroughly. Stir together
the remaining sugar and flour.
Beat into cream cheese mixture.
Add the blueberry puree, lemon
juice, and 1/2 teaspoon vanilla.
Beat on low speed until well
blended. Gently, but thoroughly,
fold cream cheese mixture into
beaten egg whites. Pour into pan.
Bake in preheated 350 degree oven
for 35 minutes. Turn off heat and
let cheesecake stand in oven 1
hour.

Combine sour cream, remaining


sugar, and vanilla. Spread over
cooled cheesecake. Refrigerate
several hours or overnight.
Remove rim of pan. Garnish with
lemon slices, blueberries, and
mint leaves, if desired.
BANANA CHIFFON CAKE

2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg
whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas
(2-3)
1 c. egg whites
1/2 tsp. cream of tartar

FROSTING:
1 pt. whipping cream
1 box instant pudding, any flavor

Measure and sift together into


mixing bowl flour, sugar, baking
powder and salt. Make a well and
add in order, cooking oil, the
unbeaten egg yolks that you have
separated from the egg whites,
cold water, vanilla and bananas.
Whip egg whites, cream of tartar
until whites form very stiff
peaks. Do not under beat. Pour
egg yolk mixture gradually over
whipped egg whites and fold
together. Bake in tube pan 65-70
minutes.
Frosting: Mix together whipping
cream and instant pudding.
BANANA-NUT CHIFFON CAKE -
PASSOVER

1 c. cake meal
1/4 c. potato starch
1 1/2 c. sugar
1 tsp. salt
1/2 c. peanut oil
8 eggs, separated
1 c. mashed ripe banana
2 tsp. grated lemon rind
3/4 c. chopped walnuts

Combine cake meal, potato starch,


sugar and salt in a bowl. Add in
order: oil, egg yolks, banana and
lemon rind. Beat until smooth
(about 5 minutes at medium speed
on an electric mixer).
Beat egg whites until very stiff.
Do not underbeat. Pour egg yolk
mixture slowly over the whites;
gently fold until just blended.
At the same time, fold in chopped
nuts. Do not stir.

Pour into an ungreased 10 inch


tube pan and bake in a moderate
oven (325 degrees) 1 hour and 10
minutes. Invert pan immediately.
BANANA ORANGE CHIFFON CAKE

2 1/4 c. sifted cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. corn oil
6 lg. eggs, separated
1 c. sieved ripe bananas (2 lg.)
1 tsp. grated orange rind
1/3 c. orange juice
1/2 tsp. cream of tartar

Into a medium mixing bowl sift


together the flour, sugar, baking
powder and salt. Make a well in
the center; add corn oil, egg
yolks, banana, orange rind, and
orange juice. With a wooden spoon
beat until smooth.
In a large mixing bowl beat egg
whites and cream of tartar until
whites hold stiff peaks when
beater is slowly withdrawn.
Gently fold in flour mixture,
blending well. Pour into an
ungreased angel food cake pan -
10 x 4 inches. Bake in a
preheated 325 degree oven until a
cake tester inserted comes out
clean and cake springs back when
touched - 1 hour and 10 or 15
minutes. At once invert pan and
let stand on legs; if pan does
not have legs invert over a
funnel or bottle; cool completely.
CONTINUOUSLY:

With a small metal spatula loosen


edges and around tube; ease out
of pan with fingers. Leave cake
bottom side up (top will have
cracks) and cover with Orange
Frosting. Cake my be cut into 15
(2-inch) wedges.

ORANGE FROSTING:

2 tbsp. butter
1 tbsp. light corn syrup
1/2 tsp. grated orange rind
1 c. sifted confectioner's sugar
1 tbsp. orange juice
BANANA NUT CHIFFON CAKE

2 c. sifted cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 med. banana
7 egg whites
1/2 c. salad oil
7 unbeaten egg yolks
3/4 c. cold water
1 tsp. vanilla
1/2 c. nuts, chopped fine
1/2 tsp. cream of tartar

Sift flour and measure. Add


sugar, baking powder, and salt.
Combine thoroughly. Make a well
and add oil, egg yolks, cold
water, and vanilla. Beat well.
Add mashed banana and nuts. Whip
egg whites and cream of tartar
until very stiff and peaks form.
Add first mixture to egg whites
folding very carefully. Do not
stir more than necessary. Pour
into a 10 inch tube pan. Bake 55
minutes at 325 degrees; then at
350 degrees for 10 or 15 minutes.
Invert pan to cool.
CHOCOLATE CHIFFON CAKE

1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa,
sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift
before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar

Preheat oven to 325 degrees.


Place egg white in large bowl,
set aside for 1 hour.
Place cocoa in small bowl. Add
boiling water, stir until smooth.
Let mixture cool about 20
minutes.

In second large bowl sift flour,


sugar, soda, and salt. Make a
well in center, pour in oil, egg
yolks, vanilla and cooled cocoa.
With spoon or mixer beat just
until smooth. Sprinkle cream of
tartar over egg whites, beat
until stiff peaks form (do not
over-beat). Pour batter over egg
whites.
CONTINUOUSLY:

Gently fold into egg whites until


blended. Pour into ungreased 10-
inch tube pan. Bake 65 to 70
minutes. Let cool completely
before serving.

CHOCOLATE CHIFFON CAKE

3 eggs, separated
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. salt
3/4 tsp. soda
1/3 c. veg. oil
1 c. buttermilk
2 oz. unsweetened chocolate,
melted

In a small bowl, beat whites with


1/2 cup sugar (1 tablespoon at a
time) until stiff and glossy. Set
aside. Measure remaining sugar,
flour, salt and soda in a large
bowl. Add oil and half the
buttermilk. Beat 1 minute,
scraping sides. Add remaining
CONTINUOUSLY:

buttermilk, egg yolks and


chocolate. Beat 1 minute. Fold in
beaten egg whites and pour into
10" greased and floured spring
form ring pan or bundt pan. Bake
at 350 degrees for 35 to 45
minutes. Remove from pan and
cool. Frost with icing (below).

ICING:

1/2 c. butter
2 c. conf. sugar
1 egg white, beaten
1 tsp. vanilla

Cream butter with confectioners


sugar; add beaten egg white and
vanilla. Beat until smooth.
CHOCOLATE CHIFFON CAKE

1/2 c. cocoa
3/4 c. boiling water
1 3/4 c. Softasilk cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
Chocolate Glaze

Stir cocoa and boiling water


until smooth; cool 20 minutes.
Mix flour, sugar, baking soda and
salt in bowl. Make a well and add
in order: egg yolks, cocoa
mixture and vanilla. Beat with
spoon until smooth. Beat egg
whites and cream of tartar in
large bowl on high speed until
stiff peaks form. Gradually pour
egg yolk over egg white mixture
gently folding with rubber
spatula just until blended.
Pour into ungreased tube pan
(10"x4"). Heat oven to 325
degrees. Bake on lowest oven rack
60 to 65 minutes or until top
springs back when touched
lightly. Immediately invert on
heatproof funnel or bottle until
cake is completely cool. Remove
from pan. Spread cake with Chocolate Glaze.
CHOCOLATE CHIFFON CAKE

3/4 c. boiling water


1/2 c. cocoa, mixed with boiling
water & cooled
1 3/4 c. cake flour
1 3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tbsp. cream of tartar
1/2 c. oil
7 egg yolks (unbeaten)
1 tsp. vanilla
1/4 tsp. red food coloring
1 c. egg whites

Measure flour into bowl. Make a


well; add sugar, baking powder,
salt, oil and cooled cocoa mix.
Beat until smooth. Put egg whites
into bowl; add cream of tartar
and beat until very stiff. Fold
egg yolk mixture into egg whites;
add to other ingredients. Do not
stir. Bake 60 to 70 minutes at
325 degrees in 10- inch tube pan.
CHOCOLATE CHIFFON CAKE

MIX AND LET SET:

1/3 c. cocoa
3/4 c. boiling water

SIFT INTO BOWL:

1 3/4 c. sifted Softasilk cake


flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt

Make a hole in the center and


add:

8 eggs yolks
1/2 c. oil
2 tsp. vanilla
Cocoa and water mixture

Beat for 3 minutes. Beat the 8


egg whites until very, very
stiff; add 1/2 teaspoon cream of
tartar as beating. Bake at 325
degrees for 55 minutes and at 350
degrees for 10 minutes.

FROSTING:

Cool Whip with creme de menthe


syrup added to taste.
CHOCOLATE CHIFFON CAKE

4 oz. squares unsweetened


chocolate, melted
1/4 c. sugar
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
1/2 tsp. cream of tartar
7 egg whites

Thoroughly blend melted


chocolate, 1/2 cup boiling water
and 1/4 cup sugar; cool. Sift
together flour, 1 1/2 cups sugar,
baking powder and salt into bowl.
Make a well into center of dry
ingredients. Add in order:
vegetable oil, egg yolks, water
and vanilla. Beat until smooth.
Stir chocolate mixture into
batter. In large mixing bowl
combine cream of tartar and egg
whites, beat until very stiff
peaks form. Pour chocolate batter
in thin stream over entire
surface of egg whites; fold in
gently. Bake in ungreased 10"
tube pan in slow oven, 325
degrees, for 1 hour and 5
minutes. Invert pan; cool.
CHOCOLATE ICING (FOR CHOCOLATE CHIFFON CAKE)

1 (4 oz.) pkg. sweet cooking


chocolate
3 tbsp. butter
1 1/2 c. sifted powdered sugar
3 tbsp. hot water

In a small saucepan melt together


the chocolate and butter. Remove
from heat, stir in powdered sugar
and water. Add more hot water if
needed to make a pouring
consistency. Pour over cake to
glaze. Frosts top of 10-inch tube
pan.
CHIFFON REFRIGERATOR CAKE

2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. sugar
1/2 c. Wesson oil
7 egg yolks, unbeaten
3/4 c. cold water

Beat until smooth. then add:

2 tsp. vanilla
1/2 bar sweet chocolate, grated

In large bowl, mix 1/2 teaspoon


cream of tartar, 7 egg whites and
1/2 cup sugar. Beat until stiff.
Pour egg yolk mixture gradually
over beaten egg whites, gently
folding in until blended. Fold in
grated chocolate. Put in angel
food pan or 3 bread tins. Bake at
325 degrees for 45 to 50 minutes.
CONTINUOUSLY:

FROSTING:

2 c. milk
1/2 c. sugar
1/2 c. flour

Boil until thick; cool. Mix:

1/2 lb. butter


1/2 c. powdered sugar
1 tsp. vanilla

Beat with mixer until custard.


Melt rest of chocolate. Cool. Mix
all together and frost.
Refrigerate.
COCOA CHIFFON CAKE

LARGE CAKE (Sixteen to twenty


servings)

Preheat oven. Sift an ample


amount of flour onto square of
paper.

STEP 1:

Stir until smooth. Cool: 1/2 c.


cocoa
Measure level measurements and
sift together in a mixing bowl.

1 3/4 c. sugar 3 tsp. baking


powder 1 tsp. salt

Make a well and add in order:

7 unbeaten egg yolks (med. size)


The cooled cocoa mixture 1 tsp.
vanilla 1/4 tsp. red food
coloring, if desired

Beat with spoon until smooth.


CONTINUOUSLY:

STEP II:

Measure into large mixing bowl:


1/2 tsp. cream of tartar

Whip until whites form very stiff


peaks. They should be much
stiffer than for angel food or
meringue. DO NOT underbeat.

STEP III:

POUR egg yolk mixture gradually


over whipped egg whites--gently
folding with rubber scraper just
until blended. DO NOT STIR! POUR
into ungreased pan immediately.
Bake in 10 inch tub pan--4 inches
deep at 325 degrees for 55
minutes, then 350 degrees for 10
to 11 minutes or 9x13x2 inch
oblong pan at 350 degrees for 45
to 50 minutes or until top
springs back when lightly
touched. Immediately turn pan
upside down, placing tube part
over neck of funnel or bottle, or
resting edges of square oblong or
low pans onto other pans. Let
hang free of table until cold.
CONTINUOUSLY:

Loosen from sides with spatula.


Turn pan over and hit edge
sharply on table to loosen.
Delicious uniced or iced.

FOR SMALLER CAKE (8 to 10


servings)

Follow same directions.

STEP I:

tbsp.) boiling water c. cocoa


Cool.

7/8 c. sugar 1 1/2 tsp. baking


powder 1/2 tsp. salt

Add in order:

4 unbeaten egg yolks The cooled


cocoa mixture 1/2 tsp. vanilla
1/8 tsp. red food coloring, if
desired
CONTINUOUSLY:

STEP II:

1/4 tsp. cream of tartar

STEP III:

Follow large cake directions and


bake in 8x8x2 inch or 9x9x2 inch
square pan at 350 degrees for 30
to 35 minutes, or 5x10x3 inch
loaf pan at 350 degrees for 50 to
55 minutes. Or, 9 inch tube, 3
1/2 inch deep pan at 325 degrees
for 50 to 55 minutes.

HOBNAIL ICING:

Place bowl in ice water, beat


with rotary beater until
consistency to spread, (3 to 5
minutes).

2 or 3 egg yolks (or 1 small egg)


1/4 c. milk
3 sq. unsweetened chocolate (3
oz.), melted
1 tbsp. soft shortening
1/2 tsp. vanilla
MARBLE CHIFFON CAKE

2 1/4 c. cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
1/4 c. boiling water
2 tbsp. sugar
2 oz. unsweetened chocolate

Add in well of flour, sugar,


salad oil, egg yolks, cold water,
and vanilla. Beat until smooth.
Beat egg whites until stiff. Pour
egg yolk batter in thin stream
over entire surface of egg
whites, gently folding. Remove
1/3 of batter to separate bowl.
Blend together boiling water, 2
tablespoons sugar and chocolate.
Gently fold into batter. In
ungreased tube cake pan,
alternate light batter with
spoonfuls of chocolate batter.
With narrow spatula swirl gently
to form marble effect.

Bake at 325 degrees for 55


minutes, then at 350 degrees for
10 minutes.
MARBLE CHIFFON CAKE

2 1/4 c. sifted cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
1/4 c. boiling water
2 tbsp. sugar
2 (1 oz.) squares unsweetened
chocolate, melted

Sift together first 4


ingredients. Make well in center
of dry ingredients and add in
order next 4 ingredients. Beat
until satin smooth. In large
bowl, beat egg whites with cream
of tartar until very stiff peaks
form. Pour egg yolk mixture in
thin stream over entire surface
of egg whites, gently folding to
blend. Remove 1/3 portion of
batter. Spoon half the light
batter into ungreased 10 inch
tube pan; top with half the
chocolate batter. Repeat layers.
With narrow spatula, swirl gently
through batters to marble.
CONTINUOUSLY:

Bake in slow oven (325 degrees) about


55 minutes or until cake tests
done. Invert cake in pan; cool.
Frost with chocolate frosting.

CHOCOLATE FROSTING:

6 tbsp. butter
4 c. sifted confectioners' sugar
1 egg yolk
1 (1 oz.) sq. unsweetened
chocolate, melted and cooled
1 1/2 tsp. vanilla
1/4 c. light cream

Cream butter; gradually add half


the sugar, blending well. Add egg
yolk, chocolate, and vanilla.
Gradually add remaining sugar;
beat well. Add cream to make of
spreading consistency. Trim cake
with nuts if desired.
MARBLE CHIFFON CAKE

Sift together: 3 tsp. baking


powder 1 1/2 c. sugar 1 tsp. salt
Make a well in the center of the
dry ingredients and add: 3/4 c.
cold water 2 tsp. grated lemon
peel 7 egg yolks 2 tsp. vanilla

Beat until satin smooth. In


separate bowl, beat: 1/2 tsp.
cream of tartar

Beat until very stiff peaks form.


Pour egg yolk mixture in thin
stream over entire surface of egg
whites; gently folding to blend.
Remove 1/3 of batter to separate
bowl. Blend together: 6 tbsp.
cocoa 2 tbsp. sugar 2 tbsp. oil

Blend until completely blended.


Gently fold chocolate mixture
into the 1/3 portion of batter.
Spoon half the light batter into
ungreased 10 inch tube pan; top
with half the chocolate batter.
Repeat layers. With narrow
spatula, swirl gently through
batters to marble. Leave definite
areas of light and dark batter.
Bake in slow oven (325 degrees)
about 55 minutes or until cake
tests done. Invert cake in pan;
cool. Frost with Chocolate Glaze.
CHOCOLATE GLAZE:

4 1/2 tbsp. cocoa


2 tbsp. butter
1 tsp. vanilla
1 1/2 tbsp. salad oil
1 1/2 c. confectioners' sugar

Melt butter and mix well with


cocoa and oil. Stir in
confectioners' sugar and vanilla
until crumbly. Blend in 3
tablespoons of boiling water. Add
enough water to form a medium
glaze of pouring consistency.
Pour quickly over top of cake;
spread glaze evenly over the top
of the cake, allowing it to
dribble over the sides.
WALNUT CHIFFON CAKE

3/4 c. flour
2 tsp. cinnamon
1 tsp. salt
9 eggs, separated
1 1/2 c. granulated sugar
2 tsp. vanilla
2 c. walnuts, chopped

Sift flour with cinnamon and


salt. Beat egg whites in large
bowl until soft mounds form.
Gradually add 3/4 cup sugar. Beat
that mixture until stiff,
straight peaks form. Don't
underbeat. In another bowl,
combine egg yolks and 3/4 cup
sugar and the vanilla. Beat until
thick and lemony. Stir in dry
ingredients. Fold the egg yolk
batter gently into the egg
whites. Fold in the chopped
walnuts. Turn into an ungreased
10 inch tube pan. Bake at 350
degrees for 55 to 60 minutes.
Invert to cool. Frost with
chocolate - sour cream or creamy
chocolate icing when cool.
COCONUT CHIFFON CAKE

2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

Make a well and add in order: 7


egg yolks 3/4 c. cold water 1
tsp. vanilla 1 tsp. almond
extract
Beat on medium for 1 minute. 1/2
tsp. cream of tartar

Beat on high 7 minutes. Pour egg


yolk mixture gradually over
beaten egg whites, gently folding
with rubber scraper.

Fold in:

Put in ungreased tube pan


immediately. Bake 350 degrees 45
to 50 minutes.

ICING:

2 c. powdered sugar
1/4 c. fat
2 1/2 tbsp. juice, water, or milk
1 tsp. vanilla
COCONUT CHIFFON CAKE

1 pkg. yellow cake mix (Duncan


Hines)
1 c. water
1/2 c. oil
4 eggs
1 box coconut pecan frosting mix

Grease bundt pan generously.


Sprinkle with flour. Combine cake
mix, water, oil, and eggs. Mix
well; add frosting mix until well
blended. Bake at 350 degrees for
45 minutes. Cool in pan 5 minutes
and invert on plate.
COCONUT CHIFFON CUPCAKES

2 1/4 c. sifted cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
1 c. milk
1 1/2 tsp. vanilla
2 eggs, separated
1 (3 1/2 oz.) can (1 1/3 cups)
flaked coconut

Sift together flour, 1 cup sugar,


baking powder and salt into
mixing bowl; make a well in dry
ingredients. Add salad oil, half
the milk, and the vanilla; blend.
Beat 1 minute at medium speed on
mixer, scarping bowl.
Add remaining milk and the egg
yolks, beat 1 minute. Beat white
until soft peaks form; gradually
add 1/2 cup sugar, beat until
very stiff peaks form. Fold into
batter. Fill paper baking cups in
muffin pan 1/2 full.

Top with coconut. Bake at 400


degrees about 12 to 15 minutes or
until done makes about 35 cup
cakes.
CHOCOLATE MARBLE CAKE

1 box yellow cake mix


1 box vanilla instant pudding mix
4 eggs
2/3 c. oil
3/4 c. water
1 c. chocolate syrup

Mix cake mix, pudding mix, eggs,


oil and water. Beat three minutes
with electric mixer. To 1/3 of
the batter add the chocolate
syrup. Place 1/2 of remaining
batter in a greased tube pan.
Pour chocolate batter into pan
and top with remaining vanilla
batter. Cut through with a knife
to create a marble-like effect.
Bake at 350 degrees for 45
minutes.
CHOCOLATE MARBLE CHEESE CAKE

CRUST:

1 pkg. Duncan Hines devils food


cake mix
1/2 c. oil

FILLING:

3 (8 oz.) pkgs. cream cheese,


softened
3/4 c. sugar
1/2 tsp. almond
3 eggs
1 (1 oz.) square unsweetened
chocolate, melted

Preheat oven to 350 degrees.


Grease 9" springform pan. For
crust, combine cake mix and oil
in large bowl. Stir until well
blended. Press into bottom of
pan. Bake at 350 degrees for 22
minutes. Remove from oven.
Raise temperature to 450 degrees.
FILLING: Combine cream cheese,
sugar and 1/2 teaspoon almond.
Beat at medium speed until
blended. Add eggs, one at a time.
Beat well after each. Remove 1
cup filling. Add chocolate to
filling. Spoon plain filling in
warm crust.
CONTINUOUSLY:

Drop spoonfuls of chocolate filling


over plain filling. Swirl
with knife. Bake at 450
degrees for 7 minutes.
Reduce heat to 250 degrees, bake
for 30 minutes. Loosen cake edge
from pan. Cool before removing
from pan. Chill to serve.
CHOCOLATE MARBLE CAKE

1/2 c. water
1/2 c. sugar
2 squares chocolate
1 egg
3/4 c. butter
1 c. sugar
2 unbeaten eggs
3/4 c. milk
2 c. regular flour
2 tsp. baking powder
2 tsp. vanilla flavor

Cook water, sugar, chocolate and


egg until custard. Cream together
butter and sugar; add eggs. Add
remaining ingredients. Bake cake
at 350 degrees for 45 minutes to
1 hour. FROSTING: Bring 2 squares
chocolate, 2 tablespoons butter,
1 1/2 cups sugar and 1/2 cup milk
to boil very slowly. Test to form
soft ball. Beat until cool.
CHOCOLATE MARBLE CHEESE CAKE

CRUST:

8 oz. Nabisco chocolate wafers


4-6 tbsp. melted butter

Combine and press in bottom of


springform pan.

FILLING:

1 1/2 lbs. softened cream cheese


1 c. sugar
5 eggs
1 1/2 tsp. vanilla
2 oz. melted semi sweet chocolate

Combine cream cheese, sugar, eggs


and vanilla and beat until
smooth. Pour half the batter into
a springform pan. Fold chocolate
into remaining batter and swirl
into pan. Cut through chocolate
with a knife. Bake at 300 degrees
for 50 minutes or until set.
Refrigerate 2 hours.
FROSTING: Mix 6 ounces melted
semi sweet chocolate and 1/2 cup
sour cream, beat until
spreadable. Spread on chilled
cheese cake.
LOVE CAKE

1 marble cake mix (prepare as


directed on box, use 9"x13" pan)
2 lbs. ricotta cheese
3/4 c. sugar
1 tsp. vanilla
4 eggs

FROSTING:

1 pkg. instant chocolate pudding


1 c. milk
1 (8 oz.) Cool Whip

Mix ingredients together and


spread on top of cake batter.
Bake at 350 degrees for 60
minutes. Cool.
FROSTING: Mix pudding and milk.
Fold in Cool Whip. Frost cake and
refrigerate. Good when made a day
ahead. You may substitute egg
beaters or Scramblers for eggs.
PEANUT-CHIP MARBLE CAKE

3 tbsp. butter
1 egg
1 c. unbleached flour
1/2 tsp. each nutmeg & cloves
1/4 c. buttermilk
1/2 c. peanuts
1/2 c. brown sugar
1/4 c. molasses
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda

CHOCOLATE CHIP BATTER:

3 tbsp. butter
1 egg
1/2 c. milk
1 tsp. baking powder
1/2 c. sugar
1/2 tsp. vanilla
1 c. all purpose flour
1 c. chocolate chips

SPREAD:

2 tbsp. butter
1/4 c. chopped peanuts
2 tbsp. molasses
CONTINUOUSLY:

Prepare peanut spice batter.


Cream together butter and sugar.
Beat in the egg and molasses. In
separate bowl, combine the flour,
spices and baking powder. Stir
the flour mixture into the
molasses mixture, alternately
with the buttermilk mixed with
the baking soda. Stir in the
peanuts. Set aside.
Prepare the chip batter in the
same manner. Butter a ring mold
or tube cake pan. Combine
molasses and butter. Spread in
the pan. Sprinkle with peanuts.
Scoop and place each batter
alternately around bottom of pan.
In the second layer place light
batter on dark and dark on light
to create a marble effect. Bake
at 350 degrees for 45 minutes.
Remove from oven. Let stand 2 to
3 minutes. Turn out onto rack.
MARBLE ICE CREAM CAKE

SAUCE:

1 (14 oz.) can Pet milk, use 10


oz., not all
1 (10 1/2 oz.) pkg. miniature
marshmallows
6 oz. pkg. chocolate chips

CRUST:

1/2 c. butter and nuts


1 (3 oz.) can coconut
1 c. graham cracker crumbs

Melt ingredients for sauce and


set aside to cool. In heavy
saucepan melt butter and brown
coconut. Remove from heat and add
graham cracker crumbs. Press into
13 x 9 inch pan. Cut 1/2 gallon
block vanilla ice cream and place
a layer over crust. Pour 1/2
sauce over ice cream. Repeat: ice
cream, sauce, top with nuts and
crumbs. Freeze.
FRENCH MARBLE CAKE

2 c. sugar
1 c. butter
3 c. sifted cake flour
3 tsp. baking powder
Dash of salt
4 eggs, separated
1 (1 oz.) sq. unsweetened
chocolate, melted
1 c. milk
1 tsp. vanilla
1 tsp. lemon extract

Cream sugar and butter until


light and fluffy; add egg yolks.
Sift flour with baking powder and
salt. Add sifted dry ingredients
alternately with milk. Add
vanilla and lemon flavorings.
Beat egg whites until stiff; fold
into flour mixture. Pour 1/3 of
batter into another bowl and fold
in melted chocolate. Spoon batter
alternately into greased and
floured 12 cup tube pan. Bake in
350 degree oven for 45 minutes,
or until cakes tests done. Let
cool in pan 10 minutes. Remove
from pan. Cool and dust with
powdered sugar.
DELUXE MARBLE CAKE

2 sq. unsweetened chocolate


1 1/4 c. sugar
1/4 c. water
1 tsp. vanilla extract
1/2 c. butter, softened
2 c. all purpose flour
3/4 c. evaporated milk
3 eggs
2 tsp. double acting baking
powder
1 tsp. orange extract
1/2 tsp. salt
1/2 tsp. baking soda
Confectioner's sugar

Preheat oven to 350 degrees.


Grease well 9 inch springform
pan. In 1 quart saucepan over
very low heat, melt chocolate and
1/4 cup sugar with water,
stirring. Stir in vanilla and
cool. In large bowl, measure 1
cup sugar and all ingredients
except chocolate mixture and
confectioner's sugar. With mixer
at low speed; beat well until
mixed, constantly scraping bowl;
at high speed, beat 5 minutes,
scraping bowl occasionally.
Remove 2 1/2 cups batter. Beat
chocolate mixture into remaining
batter. Alternately spoon plain
and chocolate batters into pan.
CONTINUOUSLY:

With knife, cut through batter a


few times, then bake 55-60
minutes (top will be cracked).
Cool in pan on rack 10 minutes.
Remove sides of pan and cool cake
on rack. Sprinkle top of cooled
cake lightly with confectioner's
sugar. Makes 10 to 12 servings.
DUTCH MARBLE CAKE

1 1/2 c. butter
1 1/2 c. of brown sugar
1 1/2 c. of flour
3 eggs
2 tsp. vanilla extract
1 tsp. baking powder
1 tbsp. evaporated milk
1 oz. chocolate milk mix
2 oz. sugar
Pinch of salt

Ingredients at room temperature.


Grease a cake form. Use a mixer
to stir the butter in a large
bowl until soft. While stirring,
add the sugar spoon by spoon for
approximately 15 minutes and then
the eggs one by one. Add a little
flour before adding the last egg.
Now add the vanilla extract
followed by the flour, baking
powder and salt. Keep stirring
until smooth. In another bowl,
mix the chocolate mix, sugar and
evaporated milk. Now take 1/3
from dough and add chocolate
mixture. In cake form put 1 plain
layer of dough followed by
chocolate dough layer and another
plain layer.
CONTINUOUSLY:

Bake at 325 degrees


in oven for approximately 45 to
60 minutes. Then remove from
form, let it cool for a few
minutes and serve.! Easy, take
approximately 1 hour and 15
minutes, to prepare, (including
baking).
PEANUT BUTTER CHIFFON CAKE

2 1/4 c. Softasilk or Wondra


flour
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. packed brown sugar
1/3 c. chunky peanut butter
1/3 c. vegetable oil
1 1/4 c. milk, divided
2 eggs, separated
1/2 c. sugar

Sift together flour, baking


powder, baking soda, and salt.
Add brown sugar, peanut butter,
oil, and 1/2 cup milk and beat 1
minute. Add 2 egg yolks and
remainder of milk and beat 1
minute. Beat 2 egg whites until
frothy; gradually add sugar and
continue beating until stiff.
Fold into batter.
Bake at 350 degrees in greased
and floured 8-9 inch layer pans
or a 13 x 9 x 2 inch pan. Bake 8
inch layers for 30-35 minutes, 9
inch layers for 25-30 minutes,
and the 13 x 9 x 2 inch layer for
40-45 minutes. Cool and frost.
CONTINUOUSLY:

ICING:

1/2 c. chunky peanut butter


1/2 stick butter
3 c. sifted confectioners' sugar
1/4 c. milk

Mix ingredients until creamy. A


favorite of children and
husbands.
BLACK FOREST CAKE

STEP 1:

1 c. flour
1 c. finely chopped pecans
1 stick butter
Pinch of salt

Mix and pat in oblong pan. Bake


at 250 degrees for 25 to 30
minutes. Chill. Use a 13 x 9 inch
pan. Stick in the freezer while
you complete step 2.

STEP 2:

8 oz. pkg. cream cheese


1 c. powdered sugar
1 tsp. vanilla

Mix and spread over crust.

STEP 3:

1 pkg. vanilla instant pudding


1 pkg. chocolate instant pudding

Mix with 2 1/2 cups cold milk.


Spread on top of other mixture.

STEP 4:

Spread top with Cool Whip and


chill.
BLACK FOREST CAKE

1 c. flour
1/2 c. chopped nuts
1 stick soft butter

Mix until crumbly and spread in 9


x 13 pan. Cook 20 minutes at 350
degrees. Cool.

CHEESE LAYER:

2 (3 oz.) pkg. cream cheese


1 c. Cool Whip
1 c. powdered sugar

Mix well and carefully spread


over cooled crust.

PUDDING LAYER:

1 pkg. chocolate INSTANT pudding


1 pkg. vanilla INSTANT pudding
2 1/2 c. milk
1 tsp. vanilla

Beat until thick and pour over


cheese layer. Cover with Cool
Whip and shredded chocolate.
Place in refrigerator.
BLACK FOREST CAKE

2 c. flour
2 c. sugar
1 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 c. milk
1/2 c. oil
2 eggs
1 c. strong coffee

Sift dry ingredients together.


Add remaining ingredients and
mix. You may line bottom of 9 x
13 inch pan with waxed or greased
brown paper. Pour batter into
pan. Bake at 350 degrees for 40
to 45 minutes.
BLACK FOREST CAKE

2 sticks butter
2 c. flour
1 c. walnuts, chopped
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. (12 oz.) tub Cool Whip
1 sm. pkg. instant chocolate
pudding
1 sm. pkg. instant vanilla
pudding
1 tsp. vanilla

Mix flour and butter together.


Add nuts. Put in 9x13 inch pan.
Spread over bottom. Bake for 20
minutes at 350 degrees and cool.
Mix softened cream cheese with
powdered sugar. Stir well and add
1 cup of Cool Whip. Spread on
crust.

Mix chocolate and vanilla instant


pudding mixes together. Add milk
according to amount on box and
vanilla. Beat until smooth.
Spread over cheese layer. Spread
on the remaining Cool Whip.
Refrigerate overnight.
BLACK FOREST CHEESE CAKE

3 tbsp. melted butter


1 c. chocolate wafer crumbs
(about 20)
4 (8 oz.) pkgs. cream cheese
1 1/3 c. sugar
1/4 c. flour
1 tbsp. cherry flavored brandy
1 tsp. vanilla
6 eggs
1 (10 oz.) jar maraschino
cherries, drained & chopped,
reserve juice
3/4 c. semi-sweet chocolate
morsels, melted
1 c. sour cream
2 tbsp. sugar
Chocolate curls (opt.)

Blend together melted butter and


crumbs thoroughly. Press crumb
mixture firmly onto bottom of
lightly greased 9"x13" springform
pan. Set aside.
In large bowl beat together
softened cheese, sugar, flour,
brandy and vanilla until fluffy.
Add eggs, 1 at a time, beating
well. Pour 1/3 of batter into
small bowl. Beat drained, chopped
cherries into rest of batter; set
aside.
CONTINUOUSLY:

Blend melted chocolate


into pan. Spread with all of
chocolate batter and top with
rest of cherry batter. Gently
swirl through batter with thin
spatula to marble.
CHOCOLATE JELLY ROLL

1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 c. granulated sugar
1/4 c. unsweetened cocoa
4 egg whites
1/2 c. sugar
1 c. whipping cream
1/2 c. sugar
4 tbsp. cornstarch
Dash salt
1/2 water
1 sq. (1 oz.) unsweetened
chocolate, cut up
2 tbsp. butter
1/2 tsp. vanilla

Grease and flour 15x10x1-inch


pan. Stir flour, baking powder,
cocoa and salt together. Beat
yolks and vanilla at high speed 5
minutes until thick and lemon-
colored. Gradually add 1/3 cup
sugar.
In a separate bowl beat whites to
form soft peaks. Gradually add
sugar to form stiff peaks. Fold
yolk mixture into whites.
Sprinkle flour mixture over egg
mix and fold in.
CONTINUOUSLY:

Pour into pan. Bake at 375


degrees for 12-15 minutes or
until done. Immediately roll into
towel sprinkled with powdered
sugar.

Whip 1 cup whipping cream.


(Sometimes I double this to make
the filling thicker.) Spread on
open cake and roll again.

Glaze: Mix 1/2 cup sugar,


cornstarch and salt. Stir in
water, cut-up chocolate. Cook and
stir until thickened and bubbly.
Cook 2 minutes more. Remove from
heat. Stir in butter and vanilla.
Frost. Chill until served.
CHOCOLATE ROLLS

2 c. sugar
4 tbsp. cocoa (heaping)
Vanilla
1/2 stick butter
1 can Pet milk
1/2 can water

Mix sugar and cocoa together.


Pour in milk and water. Stir.
Bring mixture to boiling; lower
heat. When it starts to bubble,
add vanilla to taste. Let boil a
little longer. When it starts to
get thick, add butter. Make sure
you stir it every 10 or 15
minutes so it won't stick to pan
or burn. Boil until soft ball
stage (not too thick, it has to
spread easily).
Make pie crust and roll out
oblong. Spread chocolate on
pastry to within a 1/4 inch from
edge. Roll one side, then the
other until they meet in the
middle. Fold ends. Brush top of
pastry with melted butter. Bake
pastry in a 325 degree oven for
20 minutes or until golden brown.
Cool.

(Depending how thick the


chocolate is on your pastry, it
will make up to 3 rolls.)
CHOCOLATE REFRIGERATOR ROLL

1 c. heavy cream or whipping


cream
2 tbsp. granulated sugar
1/2 tsp. vanilla extract
Approx. 20 chocolate wafers (by
Nabisco)
Coconut (optional)
Candied red cherries (optional)

Whip cream with sugar and vanilla


until stiff. Spread wafers with
part of cream. Put together in
stacks of four or five. Chill 15
minutes.
Stand on edge of plate to make
one long roll. Frost outside of
roll with remaining cream.
Refrigerate at least 3 hours.

Garnish with coconut and


cherries. Roll may be frozen if
desired. Remove from freezer to
refrigerator about one hour
before serving.
CHOCOLATE CAKE ROLL/SAUCE

6 egg-whites
1/2 tsp. cream of tartar

Beat until stiff. Beat in


gradually until glossy:

1/2 c. sugar

Set aside. Beat until thick and


lemon-colored:

6 egg-yolks

Add:

1/2 c. sugar

Sift together:

4 tbsp. cocoa
4 tbsp. flour
1/4 tsp. salt

Beat into yolk mixture; stir in:

1 teaspoon vanilla

Carefully fold into egg-white


mixture. Spread evenly in jelly
roll pan with well-greased paper.
Bake 325 degrees for 15 to 20
minutes or until surface springs
back then touched.
CONTINUOUSLY:

Immediately
turn upside down on towel
sprinkled with powdered sugar.
Remove paper and roll up with
towel to prevent cake sticking
together; don't refrigerate.
Unroll shortly before serving;
place cake on waxed paper; remove
towel; fill with sweetened
whipped cream; roll up carefully
to keep in cream; chill. Serve
with sauce.

CHOCOLATE CUSTARD SAUCE:


Melt 1/4 cup butter in saucepan.
Add 3/4 cup sugar and 1/4 cup
cocoa. Stir until blended, then
add 1/3 cup light cream. Boil 1
minute; remove from heat and stir
in 1/2 teaspoon vanilla. (Or) :
Dissolve 3 ounces strawberry
Jello in 1/2 cup boiling water;
let set until partially firm; add
1 cup whipped cream, mix and
spread on cake roll. Garnish with
powdered sugar and strawberries.
CHOCOLATE ROLL

5 eggs, separated
1/2 c. white sugar
3 tbsp. cocoa
1 c. heavy cream
10X confectioners' sugar to taste
Vanilla to taste

Beat egg yolks with sugar until


light and creamy. Add cocoa. Beat
lightly and set aside.
Beat egg whites until stiff but
not dry. Gently fold yolk mixture
into whites. Pour onto greased
wax paper lined cookie sheet.
Bake at 375 degrees for 15 to 20
minutes. Peel off wax paper and
sprinkle with icing sugar over.

Whip 1 cup heavy whipped cream


until stiff. Add 10X sugar and
vanilla to taste. Spread on
chocolate roll. Roll tightly on
width, cut on angle. Pour warm
chocolate sauce on top.
CHOCOLATE CAKE ROLL

1/2 c. flour
1/4 c. cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. sugar
1/2 tsp. vanilla
1/3 c. powdered sugar

Grease and flour jelly roll pan.


Preheat oven to 350 degrees.
Sift first 4 ingredients in large
mixing bowl. Combine egg whites
and water. Beat on high until
frothy. Gradually add 1/2 cup
sugar and beat until stiff. In
small mixing bowl, beat egg yolks
until thick. Gradually add 1/3
cup sugar. Add vanilla and beat 2
minutes longer. Fold into egg
whites. Fold in dry ingredients.
Don't over mix.

Spread batter evenly in pan. Bake


12 to 15 minutes. Sprinkle dish
towel with powdered sugar. Turn
cake onto towel. Roll up cake and
towel together. Let stand 1
minute. Unroll then re-roll.
Cool, unroll and spread with
vanilla ice cream, whipped cream
or chocolate whipped cream.
Chill.
CHOCOLATE MINT JELLY ROLL

1 c. cake flour or 3/4 c. all


purpose flour
1/4 c. cocoa (unsweetened)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla

FILLING:

1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring

Whipped to soft peaks.

CHOCOLATE GLAZE:

2 oz. unsweetened chocolate


3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat oven to 375 degrees. Line


jelly roll pan, 15 1/2 x 10 1/2 x
1 inch, with aluminum foil or
waxed paper; grease. Stir
together flour, cocoa, baking
powder, and salt; set aside.
In small mixer bowl beat eggs
about 5 minutes or until very
CONTINUOUSLY:

thick and lemon colored. Pour


eggs into large mixer bowl;
gradually beat in granulated
sugar. On low speed, blend in
water and vanilla. Gradually add
flour mixture, beating just until
batter is smooth. Pour into pan,
spreading batter to corners.

Bake 12 to 15 minutes (underbake


just a little) or until wooden
toothpick inserted comes out
clean. Loosen cake from edges of
pan; invert on towel sprinkled
with powdered sugar. (Use a
sifter.) Carefully remove foil;
trim off stiff edges if
necessary.

While hot, roll cake and towel


from narrow end. A flour sack
towel is best for this. Cool on
wire rack. Unroll cake; remove
towel. Spread whipped mint
filling over cake. Roll up.
CONTINUOUSLY:

Chocolate Glaze: Melt 2 oz.


unsweetened chocolate and 3
tablespoons butter over low heat.
Remove from heat; stir in 1 cup
powdered sugar and 3/4 teaspoon
vanilla. Mix in about 2
tablespoon hot water, one
teaspoon at a time, until glaze
is of proper consistency.

Spread glaze over length and


sides of roll. Refrigerate 3
hours. To serve, slice cake 3/4
inch thick. If desired, garnish
each serving with a sprig of mint
and a maraschino cherry.
CHOCOLATE FUDGE ROLL CAKE

3/4 c. flour
1 tsp. baking powder
Sugar
Chocolate fudge spread (thick,
like for ice cream)
1/2 tsp. salt
4 eggs, separated, room
temperature
1/2 tsp. vanilla

Preheat oven to 375 degrees.


Grease cookie sheet and line with
waxed paper. In small bowl
combine flour, baking powder and
salt. In another small bowl, with
mixer at high speed, beat egg
whites into soft peaks; gradually
sprinkle in 1/3 cup sugar,
beating until sugar is dissolved
and stiff peaks form.
In large bowl, at high speed,
beat egg yolks until thick and
lemon colored; at same speed,
sprinkle in 1/2 cup sugar and
vanilla. Sprinkle flour mixture
over yolks; add beaten whites;
with rubber spatula, gently fold
mixture to blend thoroughly.
CONTIUOUSLY:

Spread batter in pan; bake 15


minutes or until top springs back
when lightly touched with finger.
Immediately invert hot cake onto
a kitchen towel. Gently remove
waxed paper and cut off crisp
edges of cake. While still warm,
carefully roll up cake and towel
from narrow end.

Cool cake completely on rack,


then unroll and spread with
chocolate fudge. Re-roll without
towel and decorate top with glaze
of powdered sugar mixed with a
little water.
CHOCOLATE NUT ROLL

2 squares unsweetened chocolate


1 1/2 c. powdered sugar
2 eggs, beaten until fluffy
1 c. chopped walnuts
1/2 c. graham cracker crumbs
2 1/2 c. miniature marshmallows

Beat together chocolate, powdered


sugar and eggs. Add nuts, graham
cracker crumbs and marshmallows.
Shape into 2 long rolls and roll
in extra graham cracker crumbs.
Chill 1 hour. Keep in freezer,
slice and serve; delicious! These
are a family tradition recipe
around Christmas time. 2 rolls
CHOCOLATE SPONGE ROLL

Preparation time: 25 minutes.


Baking time: 20 minutes. Oven
temperature: 350 degrees. Yields:
8 slices. (One 10 inch roll.)

3 tbsp. unsweetened cocoa


1/2 tsp. salt
2 1/2 tbsp. all-purpose flour
6 eggs, separated
1 c. powdered sugar
1 tsp. vanilla

FILLING:

1 c. whipping cream, whipped


1 c. marshmallow cream
1 tsp. vanilla

TOPPING:

Powdered sugar
Unsweetened cocoa powder

1. In a small bowl, combine


cocoa, salt and flour.
2. In another bowl, whip egg
whites until they hold firm
peaks. Set aside.
CONTINUOUSLY:

3. Without washing beaters, in a


mixing bowl, whip yolks until
fluffy. Gradually beat in sugar
until yolks are light and lemon-
colored. Fold in cocoa mixture
and vanilla until blended. Fold
in egg whites.

4. Grease a 10 x 15 inch jelly


roll pan. Line with waxed paper.
Grease paper. Pour cake mixture
into pan. Smooth top.

5. Bake for 20 minutes or until


cake springs back when touched in
center.

6. Dust clean towel with powdered


sugar. Invert baked cake onto
towel. Remove paper. Starting
from small side, roll cake. Cool.

7. To make filling, combine


whipped cream, marshmallow cream
and vanilla. Whip until fluffy.

8. Unroll cake. Spread with cream


mixture. Roll up. Dust with
powdered sugar and cocoa powder.

TIPS: Cake may be made ahead,


wrapped airtight and frozen
before filling. Thaw 30 minutes
before filling.
CHOCOLATE CAKE ROLL

1 c. cake flour
3/4 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla

Line a jelly roll pan (15 x 10 x


1 inch) with greased waxed paper.
Stir flour, cocoa, baking powder
and salt; set aside. In small
bowl beat eggs about 5 minutes or
until thick and lemon colored.
Pour eggs into a large bowl.
Gradually beat in the granulated
sugar. On low speed, blend in
water and vanilla. Gradually add
flour mixture and beat until
batter is smooth. Pour into pan,
spread to corners. Bake for 12 to
15 minutes at 375 degrees. Invert
pan onto a confectioner sugar
sprinkled towel. Remove waxed
paper and roll cake from the
narrow end into the towel.
CONTINUOSLY:

FILLING:

5 tbsp. flour
1 c. milk
1 stick butter
1/2 c. Crisco
1 c. granulated sugar

Mix together 5 tablespoons of


flour and 1 cup milk; cook until
thick. Cool. In a small bowl, put
1 stick of butter and Crisco and
1 cup granulated sugar. Beat
until creamy then add to to
cooled flour mixture; beat well.
Spread on unrolled cake and
reroll. Cut in slices and serve.
CHOCOLATE CAKE ROLL

1/2 c. all-purpose flour


1/4 c. unsweetened cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. granulated sugar
1/2 tsp. vanilla extract
Confectioners' sugar (about 1/3
c.)

Grease and flour a 15 1/2" x 10


1/2" x 1" jelly roll pan. Preheat
oven to 350 degrees.
Sift together first 4
ingredients. In large mixer bowl
combine egg whites and water.
Beat on high speed until frothy.
Gradually beat in 1/2 cup sugar;
continue beating until stiff and
glossy.

In small mixer bowl beat egg


yolks until thickened, 3 minutes.
Gradually beat in 1/3 cup sugar.
Add vanilla and beat 2 minutes
longer. Fold into egg whites then
fold in dry ingredients just
until blended. Don't overmix.
Spread batter evenly in pan. Bake
12 to 15 minutes, until lightly
browned and center springs back
when lightly touched with finger.
CONTINUOUSLY:

Meanwhile, sprinkle a dish towel


or 24"x13" reusable wipe with
confectioners' sugar. turn cake
out onto towel. Cake may be
rolled from long or short end
depending on filling. (See
recipes below for direction.)
While cake is hot, roll up cake
and towel together. Let stand 1
minute; unroll to allow steam to
escape, then re-roll with towel
and let cool on wire rack. Unroll
and spread with filling to within
1/2" of edges. Re-roll (no towel
this time). Trim off ends. Makes
1 cake roll.
CHOCOLATE MOCHA CREME ROLL

This one will make your tail


curl!

CAKE:

6 egg whites (room temp.)


3/4 c. sugar
6 egg yolks
1/3 c. unsweetened cocoa
1 1/2 tsp. vanilla
Dash salt
Confectioners' sugar (to sprinkle
over cake when done)

FILLING:

1 1/2 c. chilled heavy cream


1/2 c. confectioners' sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
2 tsp. instant coffee powder

Grease bottom of 15 1/2 x 10 1/2


x 1 inch jelly roll pan. Line
with wax paper that has been
lightly greased. Preheat oven to
375 degrees. In a large bowl,
beat egg whites at high speed,
until soft peaks form.
Add 1/4 cup sugar, 2 tablespoons
at a time, beating until stiff
peaks form.
CONTINUOUSLY:

With same beater,


beat yolks at high speed, adding
remaining 1/2 cup sugar, 2
tablespoons at a time. Beat about
4 minutes, until very thick. At
low speed, beat in cocoa, vanilla
and salt until just smooth.
Gently fold the cocoa mixture
into the beaten egg whites just
until they are blended.

Spread evenly in pan. Bake 15


minutes until surface springs
back when touched.

Sift confectioners' sugar onto a


15x10 inch clean linen towel.
Turn cake out onto towel and peel
off wax paper.

Roll up jelly roll fashion,


starting with the short end,
towel and all. Cool completely on
rack, seam side down. (At least
1/2 hour.) To make filling,
combine ingredients in bowl. Beat
with mixer until thick, then
refrigerate.
CONTINUOUSLY:

Unroll cake, gently removing


towel; spread with filling to
within 1 inch of the edge.
Reroll, placing seam side down on
plate. Cover loosely with foil.
Refrigerate. (At least one hour
before serving.) To serve,
sprinkle with confectioners'
sugar.

If I cane make this, so can


you!!!
CHOCOLATE CINNAMON ROLLS

1 pkg. active dry yeast


1/4 c. warm water (105-115
degrees)
1/4 c. lukewarm milk, scalded
then cooled
1/4 c. sugar
1/2 tsp. salt
1 egg
1/4 c. shortening
1/3 c. cocoa
2 1/4 to 2 1/2 c. all purpose
flour (if using self rising
flour, omit salt)
2 tbsp. butter, softened
1/4 c. sugar
1 1/2 tsp. ground cinnamon
Creamy Frosting

Dissolve yeast in warm water.


Stir in milk, 1/4 cup sugar, the
salt, egg, shortening, cocoa, and
1 1/2 cups of the flour. Beat
until smooth. Mix in enough of
the remaining flour to make dough
easy to handle.
Turn dough onto lightly floured
board and knead until smooth and
elastic, about 5 minutes. Place
in greased bowl; turn greased
side up. Cover and let rise in
warm place until double, about 1
1/2 hours. (Dough is ready if
indentation remains when
touched.)
CONTINUOUSLY:

Punch down dough and roll into a


rectangle, 15 x 9 inches. Spread
with butter. Mix 1/4 cup sugar
and the cinnamon; sprinkle over
rectangle. Roll up, beginning at
wide side. Pinch edge of dough
into roll to seal well; stretch
roll to make even. Cut into 1
inch slices and place slightly
apart in greased rectangular
baking pan, 13 x 9 x 2 inches.
Let rise until double, about 45
minutes.

Heat oven to 375 degrees. Bake at


25-30 minutes. While warm, frost
rolls with creamy Frosting. 15
rolls; 160 calories easy.

Do-Ahead Tip: After placing in


greased bowl, dough can be
covered and refrigerated no
longer than 4 days.

CREAMY FROSTING:

3/4 c. powdered sugar


1 1/2 tsp. milk
1/4 tsp. vanilla

Mix powdered sugar, milk, and


vanilla until smooth.
CHOCOLATE BANANA SNACK CAKE

1 c. rolled oats
1/2 c. butter
1 1/4 c. boiling water
3/4 c. honey
1 tsp. vanilla
3/4 c. (2 med.) mashed bananas
3 eggs
1 3/4 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. flaked coconut
1/2 c. chopped walnuts
1 c. semi-sweet chocolate ships

Heat oven to 350 degrees. Grease


and flour 13 x 9 inch pan. In
large bowl combine oats, butter
and water; let stand 20 minutes.
Stir in honey, vanilla, bananas
and eggs; mix well. Lightly spoon
flour into measuring cup; level off.
In small bowl combine flour,
baking soda, cinnamon, salt and
nutmeg. By hand, stir into oat-
banana mixture until well
blended. Fold in coconut, walnuts
and chocolate chips. Pour into
prepared pan. Bake at 350 degrees
for 35-40 minutes or until cake
springs back when touched lightly
in center. (Cake will not rise
high.) 15 servings. Serve warm.
CHOCOLATE PEANUT BUTTER SQUARES

1 roll Pillsbury slice and bake


peanut butter cookies
6 oz. chocolate chips
1/2 c. powdered sugar
1/4 c. peanut butter
2 tbsp. milk
1/2 c. chopped salted peanuts

(In refrigerator section of


store). Heat oven to 350 degrees.
Slice cookie dough into 1/4 inch
slices. Press into 9 x 13 inch
(sprayed with Pam). Bake for 12
to 15 minutes or until golden.
Sprinkle chocolate chips over
warm crust. After about 5 minutes
spread over surface. In small
bowl, blend powdered sugar,
peanut butter and milk. Place
spoonsful of mixture on top of
chocolate layer and swirl with
spoon to marblize. Sprinkle with
chopped peanuts. Cut into small
squares.
CUPCAKES RECIPE:

CHOCOLATE CUPCAKES

2 sticks unsalted butter (8


ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4
ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room
temperature)
1 teaspoon pure vanilla extract

Note: In this recipe,


measurements for dry ingredients
are given both by volume (cups)
and by weight (ounces).
Professional chefs tend to use
weight measures, while home cooks
usually use volume.

Cream together:

2 sticks unsalted butter (8


ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4
ounces)
CONTINUOUSLY:

Add:

4 large eggs (one at a time)


6 ounces unsweetened chocolate
(chocolate should be melted, then
cooled for approximately 15
minutes before being added)

Add and alternate:

2 cups cake flour (9-1/4 ounces)


1 teaspoon baking soda

With:

1 cup buttermilk (room


temperature)
1 teaspoon pure vanilla extract

Place cupcake paper into each cup


of 2 muffin pans (each pan
yielding 12 muffins). Then fill
each cup with 1 leveled off scoop
of an ice cream scooper.
Bake at 350°F in regular oven for
20 to 25 minutes or until tester
comes out clean.

Yields 24 to 27 cupcakes
CHOCOLATE CHEESECAKE CUPCAKES

1 box devil's food cake mix


1 (8 oz.) pkg. cream cheese
1 egg
3/4 c. sugar
3/4 c. chocolate chips
Cupcake paper cups

Preheat oven according to cake


mix box.
1. Mix cake mix using package
directions.

2. Fill cupcake papers 2/3 full.

3. Mix cream cheese, egg, sugar,


chocolate chips together.

4. Drop about 1 teaspoon cream


mixture on top of each cupcake.

5. Bake according to box


directions (2 dozen).
MOCHA CUPCAKES

1/2 c. shortening
1 c. granulated sugar
1 egg
1 1/3 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 c. cocoa
1/2 c. milk
1/2 c. hot coffee
1 tsp. vanilla

Heat oven to 375 degrees.


Thoroughly cream shortening and
sugar. Add egg and beat well. Add
flour sifted with salt, baking
powder, soda and cocoa
alternately with milk and
vanilla. Add coffee. Bake 18 to
20 minutes.
LEMON MERINGUE CAKE

Make cake the day before you need


it.

LEMON FILLING:

Make filling the same day as the


cake.

2 c. sugar
1/2 c. cornstarch
2 c. water
4 egg yolks, slightly beaten
1/4 c. butter
2 tsp. grated lemon
2/3 c. lemon juice
2 drops yellow food coloring

Mix sugar and cornstarch in


saucepan. Gradually stir in
water, and cook over medium heat
stirring constantly, until
mixture thickens and boils.
Boil and stir 1 minute, gradually
stir in the egg yolks. Stir and
boil 2 minutes.

Remove from heat, stir in butter,


lemon peel, lemon juice and food
color. Put in refrigerator until
next day. Save the egg whites for
the meringue.
CONTINUOUSLY:

The next day cut the layer cakes


in half and fill each layer with
the lemon filling, also put lemon
filling on top of cake.

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
3/4 tsp. vanilla

Beat egg whites with cream of


tartar until foamy. Beat in sugar
one tablespoon at a time,
continuing to beat until eggs are
stiff and glossy, but not dry. Do
not underbeat. Stir in vanilla.
Spread the meringue around the
outside of the cake and dots some
on the top of the cake.

Preheat oven to 350°F and return


cake to oven until the meringue
is golden brown.
BANANA MERINGUE CAKE

1/2 c. butter
4 egg yolks, well beaten
1 tsp. baking powder
1/2 c. sugar
4 tbsp. milk
1/2 c. plus 2 tbsp. flour
1/2 tsp. salt

Cream butter, sugar and egg


yolks. Add flour, baking powder
and salt alternately with milk.
Put batter into two (8 inch)
round pans that are well greased
and floured.

MERINGUE:

4 egg whites
1 tsp. vanilla
3/4 c. sugar
1/2 c. nuts

Beat until stiff peaks form.


Spread meringue over batter
(meringue needs to be very
stiff). Sprinkle chopped nuts
over top. Bake 20 to 25 minutes
at 350 degrees. Let cool 30
minutes in pan.
CONTINUOUSLY:

Turn meringue side of one layer


down on plate. Layer in whipped
cream (or Cool Whip) and bananas.
Add top layer meringue side up.
Top with bananas. Frost sides and
top with whipped cream or Cool
Whip. Top with chopped nuts.
Chill. Keeps very well covered in
the refrigerator.
BANANA MERINGUES

MERINGUE:

4 egg whites
1/4 c. plus 3 tbsp. sugar
Scant 1/2 c. powdered sugar
2 tbsp. cornstarch

FILLING:

1 1/4 c. whipping cream


1/4 c. powdered sugar, sifted
1 tbsp. unsweetened cocoa powder,
sifted
6 bananas

TOPPING:

4 oz. semi-sweet chocolate


1/4 c. firmly packed soft brown
sugar

Line a baking sheet with baking


parchment or waxed paper. Grease
waxed paper. Preheat oven to 250
degrees.
To make meringue, beat egg whites
in a medium bowl until stiff.
Slowly add sugar, beating
constantly. Sift powdered sugar
and cornstarch onto egg white
mixture; fold in.
CONTINUOUSLY:

Fill a pastry
bag fitted with a plain nozzle
with meringue mixture, pipe 12
banana shapes onto prepared
baking sheet. Bake 3-4 hours with
oven door slightly open. Remove
meringues from baking sheet; cool
on a rack.

To make filling: Whip cream with


powdered sugar until stiff; stir
in cocoa powder. Put chocolate
cream into a pastry bag fitted
with a fluted nozzle; pipe onto
cooled meringues. Peel bananas
and cut in half lengthwise. Place
a halved bananas on each cream-
topped meringue.

To make topping: Melt chocolate


in a double boiler over low heat.
Pour chocolate over bananas,
sprinkle with brown sugar before
chocolate sets.
WHITE-CHOCOLATE ROCKY ROAD

2 lb white chocolate, chopped


1/2 cup shredded coconut
1 cup macadamia nuts, halved
9 oz white marshmallows, halved

Place the chocolate in a


heatproof bowl over simmering
water and stir until melted and
smooth.
Removed from heat, then add the
coconut, macadamias and
marshmallows; mix to combine.

Pour the mixture into an 11 x 7


tin lined with baking paper.
Refrigerate for 2 hours or until
set.

Remove from tin and cut into


squares.
ROCKY ROAD CAKE

2 c. all-purpose flour
2 c. sugar
4 tbsp. cocoa
1 tsp. soda
2 sticks butter
1/2 c. buttermilk
2 eggs
1 tbsp. vanilla

Sift dry ingredients together and


then add butter, buttermilk, eggs
and vanilla. Mix, blending well
and then add 1 cup hot coffee.
Pour batter into well greased 12
x 18 inch pan. Bake at 350
degrees for approximately 30
minutes. Frost immediately.

ROCKY ROAD FROSTING:

1 stick butter
6 tbsp. milk
1 box powdered sugar
4 tbsp. cocoa
2 tsp. vanilla

Blend and add 1 cup chopped


pecans and 1 1/2 cups small
marshmallows. Frost cake as soon
as removed from oven.
CHOCOLATE ROCKY ROAD CAKE

2 c. all purpose flour


1 1/2 c. sugar
1/2 c. unsweetened chocolate
1/2 c. butter, softened
1 c. water
3 whole eggs
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla

FROSTING:

2 c. miniature marshmallows
1/4 c. butter
3 oz. pkg. cream cheese
1 oz. square unsweetened
chocolate
2 tbsp. milk
3 c. powdered sugar
1 tsp. vanilla
1/2 c. coarsely chopped salted
peanuts

Heat oven to 350 degrees. In


large mixer bowl combine all cake
ingredients. Beat at low speed,
scraping bowl often, until
ingredients are moistened. Beat
at high speed, scraping bowl
often, until smooth (1 to 2
minutes). Pour into greased and
floured 13 x 9 baking pan.
CONTINUOUSLY:

Bake for 30 to 40 minutes, or until


wooden pick inserted in center
comes out clean. Sprinkle with
marshmallows. Continue baking 2
minutes or until marshmallows are
softened. Meanwhile, in 2 quart
saucepan combine 1/4 cup butter,
cream cheese, chocolate and milk.
Cook over medium heat, stirring
occasionally, until melted (8 to
10 minutes). Remove from heat;
stir in powdered sugar and
vanilla until smooth. Pour over
marshmallows and swirl together.
Sprinkle with peanuts. Makes 15
servings.
ROYAL ICING

If a soft, not brittle, icing is


preferred add 2 teaspoons of
glycerine.

2 egg whites
1 lb. icing sugar, sifted
2 tsp. lemon juice
2 tsp. glycerin (optional)

Put the egg whites in a large


mixing bowl and beat until light
and frothy. Beat in the icing
sugar gradually until all is
incorporated and the icing is
stiff enough to stand in peaks.
Beat well to remove any lumps.
Beat in the lemon juice and
glycerin if used. Use
immediately, or cover the bowl
with a damp cloth.
To rough ice, put the prepared
icing on top of the cake placed
on a cake board. Work with a
palette knife over the top of the
cake, using a to-and-fro motion.
Gradually work the icing down the
sides of the cake until entirely
covered. Using the tip of the
palette knife, quickly rough up
the surface of the icing with
short, sharp movements. This will
create a traditional snow effect
that can be decorated with
ornaments.
CONTINUOUSLY:

To flat ice, put three-quarters


of the prepared icing on top of
the cake (cover remaining icing
as above) place on a cake board.
Work with a steel ruler or
palette knife over the top of the
cake using a to-and -fro motion.
continue with this motion,
smoothing out the icing and
breaking any air bubbles that
appear on the surface.

When quite smooth, draw the ruler


or palette knife in one movement
across the top of the cake,
making the surface completely
smooth. Scrape off any icing from
the sides, returning to the
mixing bowl and keep covered.
Leave the cake until the icing on
the top is set before icing the
sides with the reserve icing in
the same way smoothing around the
cake with the steel ruler or
palette knife and making the
joins as smooth as possible.
ROYAL ICING (Egg White Recipe)

3 egg whites, room temperature


1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high


speed for 7-10 minutes. Yields
less volume than royal icing made
with meringue powder.
Royal icing is a hard drying
icing. Please keep covered with a
damp cloth. Humidity will greatly
effect this icing. Both icing
recipes are excellent "glue" for
Easter Eggs, gingerbread houses
and cookies you want to dry hard.
Grease will greatly effect this
icing. Be sure to wash all
utensils with a good dish soap.
ROYAL ICING

3 lg. egg whites


1/2 tsp. cream of tartar
1 (16 oz.) pkg. powdered sugar,
sifted

Combine egg whites and cream of


tartar in large mixing bowl. Beat
at medium speed with electric
mixer until frothy. Gradually add
powdered sugar, mixing well. Beat
5 to 7 minutes. Makes about 2
cups. Icing dries quickly, keep
covered at all times with plastic
wrap.
CHOCOLATE MINT JELLY ROLL

1 c. cake flour or 3/4 c. all


purpose flour
1/4 c. cocoa (unsweetened)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla

FILLING:

1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring

Whipped to soft peaks.

CHOCOLATE GLAZE:

2 oz. unsweetened chocolate


3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat oven to 375 degrees. Line


jelly roll pan, 15 1/2 x 10 1/2 x
1 inch, with aluminum foil or
waxed paper; grease. Stir
together flour, cocoa, baking
powder, and salt; set aside.
CONTINUOUSLY:

In small mixer bowl beat eggs


about 5 minutes or until very
thick and lemon colored. Pour
eggs into large mixer bowl;
gradually beat in granulated
sugar. On low speed, blend in
water and vanilla. Gradually add
flour mixture, beating just until
batter is smooth. Pour into pan,
spreading batter to corners.

Bake 12 to 15 minutes (underbake


just a little) or until wooden
toothpick inserted comes out
clean. Loosen cake from edges of
pan; invert on towel sprinkled
with powdered sugar. (Use a
sifter.) Carefully remove foil;
trim off stiff edges if
necessary.

While hot, roll cake and towel


from narrow end. A flour sack
towel is best for this. Cool on
wire rack. Unroll cake; remove
towel. Spread whipped mint
filling over cake. Roll up.
CONTINUOUSLY:

Chocolate Glaze: Melt 2 oz.


unsweetened chocolate and 3
tablespoons butter over low heat.
Remove from heat; stir in 1 cup
powdered sugar and 3/4 teaspoon
vanilla. Mix in about 2
tablespoon hot water, one
teaspoon at a time, until glaze
is of proper consistency.

Spread glaze over length and


sides of roll. Refrigerate 3
hours. To serve, slice cake 3/4
inch thick. If desired, garnish
each serving with a sprig of mint
and a maraschino cherry.
JELLY ROLL

2 eggs, beaten light


1 c. sugar
1 c. flour
1/2 c. hot milk
1 glass jelly
1 tsp. vanilla

Beat sugar and eggs, add vanilla


then flour sifted 3 times. Add
milk. Bake in a greased dripping
pan, turn out onto a damp cloth.
Trim off crisp edges, spread with
jelly and start with nearest edge
while still warm to make a roll.
Dust with powdered sugar.
JELLY ROLL

3/4 c. cake flour


1 tsp. baking powder
1/2 tsp. salt
4 eggs, separated, room
temperature
3/4 c. sugar
3/4 tsp. vanilla extract
1 (10-12 oz.) jar jelly or jam
Confectioners' sugar

In small bowl mix cake flour,


baking powder and salt. In
another small bowl beat egg
whites at high speed until soft
peaks form. Gradually sprinkle in
1/4 cup sugar, beating at high
speed until dissolved and whites
stand in stiff peaks.
In large bowl, beat (high speed)
egg yolks, vanilla extract and
1/2 cup sugar until very thick
and lemon colored. Gently fold
flour mixture and beaten egg
whites into egg-yolk mixture.
Spread batter evenly in greased
shallow pan lined with waxed
paper.
CONTINUOUSLY:

Bake in preheated 375 degree oven


for 15 minutes. Sprinkle clean
cloth/towel with confectioners'
sugar and invert baked cake onto
towel. Peel waxed paper from
cake, roll cake with towel. Peel
waxed paper from cake, roll cake
with towel and cook for 30
minutes. Unroll cooled cake,
spread with jelly roll or jam and
roll cake without towel. Sprinkle
roll with confectioners' sugar,
place seam side down.
CHOCOLATE SPONGE ROLL

Preparation time: 25 minutes.


Baking time: 20 minutes. Oven
temperature: 350 degrees. Yields:
8 slices. (One 10 inch roll.)

3 tbsp. unsweetened cocoa


1/2 tsp. salt
2 1/2 tbsp. all-purpose flour
6 eggs, separated
1 c. powdered sugar
1 tsp. vanilla

FILLING:

1 c. whipping cream, whipped


1 c. marshmallow cream
1 tsp. vanilla

TOPPING:

Powdered sugar
Unsweetened cocoa powder

1. In a small bowl, combine


cocoa, salt and flour.
2. In another bowl, whip egg
whites until they hold firm
peaks. Set aside.

3. Without washing beaters, in a


mixing bowl, whip yolks until
fluffy. Gradually beat in sugar
until yolks are light and lemon-
colored.
CONTINUOUSLY:

Fold in cocoa mixture


and vanilla until blended. Fold
in egg whites.

4. Grease a 10 x 15 inch jelly


roll pan. Line with waxed paper.
Grease paper. Pour cake mixture
into pan. Smooth top.

5. Bake for 20 minutes or until


cake springs back when touched in
center.

6. Dust clean towel with powdered


sugar. Invert baked cake onto
towel. Remove paper. Starting
from small side, roll cake. Cool.

7. To make filling, combine


whipped cream, marshmallow cream
and vanilla. Whip until fluffy.

8. Unroll cake. Spread with cream


mixture. Roll up. Dust with
powdered sugar and cocoa powder.

TIPS: Cake may be made ahead,


wrapped airtight and frozen
before filling. Thaw 30 minutes
before filling.
CHOCOLATE SPONGE CAKE

2 c. superfine sugar
3/4 c. all-purpose flour
1/2 c. cocoa
12 egg whites
1 tsp. cream of tartar
1 tsp. vanilla

Sift sugar, flour and cocoa


together; set aside. Beat egg
whites (at room temperature) at
high speed of an electric mixer
until foamy. Add cream of tartar
and vanilla. Beat 5 minutes or
until stiff peaks form. Sprinkle
1/4 of flour mixture over egg
whites; gently fold in with a
rubber spatula. Repeat procedure
with remaining flour mixture,
adding 1/4 at a time.
Spoon into an ungreased 10" tube
pan with removeable bottom. Bake
at 375 degrees for 40 minutes or
until cake springs back when
touched lightly with fingers.
Invert pan on funnel or bottle
for 2 hours or until cake is
completely cooled. Loosen cake
from sides of pan, using small
metal spatula; gently remove from
pan.
BANANA CAKE

1 1/4 cups sugar


1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts,
chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla

Cream butter and sugar, add eggs,


beaten very lightly, and the
baking soda, dissolved in the
sour cream.
Beat well, then add bananas,
flour, 1/4 teaspoon salt and
vanilla.

Bake in a well greased loaf pan,


7-1/4 x 11-1/4 x 1-1/2 inch, in
350 degrees Fahrenheit oven.

Bake for 35-45 minutes or until


toothpick comes out clean.

Serving suggestion: cool cake and


cut into layers and fill with
cream cheese frosting, or spread
with whipped cream cheese just
before serving. Recipe can be
doubled and baked in 10 inch
round pans.
BANANA CHIFFON CAKE

2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg
whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas
(2-3)
1 c. egg whites
1/2 tsp. cream of tartar

FROSTING:

1 pt. whipping cream


1 box instant pudding, any flavor

Measure and sift together into


mixing bowl flour, sugar, baking
powder and salt. Make a well and
add in order, cooking oil, the
unbeaten egg yolks that you have
separated from the egg whites,
cold water, vanilla and bananas.
Whip egg whites, cream of tartar
until whites form very stiff
peaks. Do not under beat. Pour
egg yolk mixture gradually over
whipped egg whites and fold
together. Bake in tube pan 65-70
minutes.Frosting: Mix together whipping
cream and instant pudding.
BANANA CAKE

2 c. sifted cake flour


1 tsp. soda
1/2 c. butter
1 whole egg plus 1 egg yolk
1/2 c. broken nut meats
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 c. mashed bananas
3/4 c. buttermilk

Sift flour once, add baking


powder, soda and salt. Sift
together 3 times. Cream butter;
add sugar gradually, creaming
together until light and fluffy.
Add eggs and beat well. Add
bananas and nuts. Beat again. Add
flour to creamed mixture
alternately with milk, beating
after each addition until smooth.
Add vanilla. Bake in layer pans
in 375 degree oven for 25
minutes. Cool.

SPEEDY BANANA FROSTING:

1/4 c. butter
1 lb. powdered sugar
1/2 c. mashed bananas
1/2 tsp. lemon juice
CONTINUOUSLY:

Cream butter until soft and


glossy. Add half of the sugar;
beat until blended. Add mashed
bananas and lemon juice; blend.
Add remaining sugar and beat
until frosting is light and
fluffy.
MARBLE CAKE

2 c. sifted cake flour


1 tsp. Arm & Hammer or Cow brand
soda
1/2 tsp. salt
1/4 c. vinegar
1/2 c. sweet milk
1 tsp. vanilla
2 eggs
1 1/3 c. sugar
1/2 c. shortening, melted
1 square chocolate, melted

1. Sift flour, baking soda and


salt together.
2. Combine, vinegar, milk and
vanilla and mix well.

3. Beat eggs and sugar together 1


minute (125 strokes).

4. Add flour mixture, shortening


and 1/2 the liquid; stir until
flour is moistened and beat 1
minute (125 strokes).

5. Add remaining liquid; beat 1


minute (125 strokes).

6. Place about 2/3 of batter by


spoonfuls in 2 well-greased 8-
inch layer pans, 1 1/4 inches
deep.
CONTINUOUSLY:

7. Stir chocolate into remaining


batter until blended; spoon into
cake pans in spaces between
spoonfuls of light batter. Cut
through several times to produce
marbled effect.

8. Bake at 375 degrees F.


(moderate oven) 25 to 30 minutes.

9. When cool frost with your


favorite frosting.
ICE CREAM CAKE

1 c. whipping cream
1/4 c. cocoa
1/3 c. sugar
1 angel food cake (loaf)
1/2 gal. butter pecan ice cream,
softened

Combine whipping cream, cocoa,


and sugar in a bowl. Cover and
chill. Beat chilled mixture at
medium speed of an electric mixer
until stiff peaks form. Set
aside. Slice cake horizontally
into 3 layers. Place 1 layer of
cake on a serving platter. Remove
ice cream from container; slice
horizontally into 3 pieces. Place
1 slice ice cream on cake layer,
spreading ice cream (if
necessary), to cover entire
surface. Repeat procedure with
remaining cake and ice cream,
ending with ice cream layer.
Frost ice cream with chocolate
whipped cream frosting. Freeze
until firm. 8 servings.
CARAMEL CAKE

2 1/2 c. sifted cake flour


2 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 tsp. vanilla
1 1/4 c. sugar
3 eggs
1/4 c. caramel syrup
3/4 c. water

Sift together flour, baking


powder, and salt. Cream
shortening; beat in sugar
gradually. Add vanilla and eggs,
one at a time, beating well after
each addition.
Blend in syrup. Add dry
ingredients alternately with
water. Beat smooth after each
addition. Bake in two waxpaper
lined 9 inch pans. Bake at 350
degrees F. for 30 to 35 minutes.

To make caramel syrup: Heat 2/3


cup sugar in heavy skillet over
low flame. Stir constantly until
sugar is melted and a golden
brown. Remove from heat, slowly
add 1/3 cup boiling water. Return
to heat and stir until sugar
dissolves. Cool. Frost the cake
with caramel icing.
CHOCOLATE CARAMEL CAKE

1 box German chocolate cake mix


1 stick butter (melted)
2 sm. cans evaporated milk
1 c. chopped pecans
1 (6 oz.) pkg. chocolate chips
1 bag (14 oz.) vanilla caramels

Unwrap caramels and start


melting. Grease 9x13 cake pan.
Mix cake mix according to the
directions on package. Add melted
butter and 1 small can evaporated
milk into batter. Mix well. Pour
1/2 of cake batter into greased
cake pan; bake 15 minutes, 350
degrees.
Into the melted caramels add 1
small can evaporated milk, mixing
well. Pour over baked portion of
the cake. Sprinkle chocolate
chips and pecans over this, then
spread the other half of the cake
batter, spreading evenly. Bake
for 20 minutes more, 350 degrees.
CHOCOLATE CARAMEL CAKE

50 caramels
3/4 c. butter
1/2 c. evaporated milk

Melt together and set aside.


Mix a chocolate cake mix
according to directions. Preheat
oven according to cake mix.

Chocolate cake mix


Chocolate chips
Pecans

Pour half of cake mix in bottom


of greased 9 x 13 inch pan, bake
15 minutes, take out. Smooth
caramel mixture evenly over top,
sprinkle with pecans. Pour
remainder of cake mix on and
sprinkle 1 cup chocolate chips
over entire cake.
Bake another 15 minutes.
CHOCOLATE CARAMEL NUT CAKE

1 (18.5 oz.) pkg. German


chocolate cake mix with pudding
1 (14 oz.) bag caramels
1/2 c. butter
1/3 c. milk
1 c. chopped dry roasted peanuts
3/4 c. milk chocolate morsels

Prepare cake mix according to


package directions; spoon half of
batter into a greased and floured
13 x 9 x 2 inch baking pan. Bake
at 350 degrees for 10 minutes.
(Cake will not test done.) Cool
cake for 10 minutes.
Combine caramels, butter and milk
in a saucepan; cook over low
heat, stirring constantly until
caramels melt. Spread over cake.
Sprinkle peanuts and chocolate
morsels over caramel mixture.

Spread remaining cake batter


evenly over top. Bake at 350
degrees for 20 to 25 minutes. Cut
cake into squares to serve. Yield
15 to 18 servings.
CONFECTIONERS' SUGAR ICING

1/2 box confectioners' sugar


1 tsp. vanilla
Water
Chopped nuts

Mix sugar with enough water to


make a smooth icing. Add nuts.

CONFECTIONERS' SUGAR ICING

1/3 c. butter
1/4 c. milk
1/4 tsp. salt
1 tsp. vanilla
About 2 1/2 c. confectioners'
sugar

Mix all ingredients except sugar.


Mix in 1 cup of the sugar. Beat
well. Mix in rest of sugar as
needed to make icing that will
spread well and stay on cake. Put
on cooled cake. Makes about 1 1/2
cups icing.
CONFECTIONERS' ICING

1 c. 10X sugar
1/4 tsp. vanilla
Liquid (water, brewed coffee,
orange or lemon juice)

Combine sugar and vanilla. Add


liquid, 1 teaspoon at a time, to
make a spreadable frosting.

CONFECTIONERS ICING

2 c. confectioners sugar,
unsifted
3 tbsp. milk
1/2 tsp. vanilla

Combine ingredients and mix until


smooth.
CONFECTIONERS SUGAR ICING

1 c. confectioners sugar (sift if


lumpy)
4 tsp. warm water
1/2 tsp. lemon juice

Combine all ingredients in medium


bowl; blend until smooth. Makes
1/2 cup enough to frost 9 inch
layer cake.

MRS. SPIRER'S CHOCOLATE CAKE ICING

4 oz. bitter sweet Baker's


chocolate
1 lb. 10X sugar
1 lump butter
1/2 c. vanilla (or to taste)
1 can evaporated milk (you won't
need the whole can)

1. Melt chocolate in oven (or in


double boiler).
2. Mix in sugar, butter and
vanilla.

3. Add enough milk for spreading


consistency. Yield: Icing for a 2
layer cake.
COFFEE CAKE MUFFINS

1 1/4 c. all-purpose flour


2/3 c. quick cooking rolled oats
1/4 c. packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 slightly beaten egg
2/3 c. milk
1/3 c. cooking oil
1/3 c. chopped walnuts
Non-stick spray coating

In a medium mixing bowl stir


together flour, rolled oats,
brown sugar, baking powder, pie
spice and salt. Make a well in
the center. Combine egg, milk and
oil. Add all at once to flour
mixture. Stir just until
moistened (batter should be
lumpy). Fold in 1/3 cup chopped
walnuts. Transfer to an airtight
container. Cover and store in
refrigerator for up to 7 days.

STREUSEL TOPPING:

Mix 2 tablespoons chopped


walnuts, 2 tablespoons flour and
1 tablespoon brown sugar. Cut in
1 tablespoon brown sugar. Cut in
1 tablespoon butter. Place in
airtight container and store in
refrigerator.
COFFEE CAKE MUFFINS

1/2 c. brown sugar


1/2 c. chopped walnuts
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, melted
1 1/2 c. sifted flour
1/2 c. sugar
2 tbsp. baking powder
1 beaten egg
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk

Combine first 5 ingredients, set


aside. Sift dry ingredients into
bowl. Cut in shortening to
resemble coarse crumbs. Combine
egg and milk; add all at once to
flour mixture; stir just until
moistened. Line muffin tins with
paper cups. Spoon in small amount
of batter. Top with layer of nut
mixture. Repeat layers, filling
pans 2/3 full. Bake at 375
degrees for 20 minutes.
COFFEE CAKE MUFFINS

1 1/2 c. flour
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1/2 c. sugar
1 tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tbsp. butter, melted
1 egg, well beaten

Put flour, granulated sugar,


baking powder and salt into
mixing bowl, cut in shortening
until mixture resembles coarse
crumbs. Mix eggs and milk, and
add all at once to flour mixture.
Stir just until moistened.
Combine brown sugar, 1 tablespoon
flour, cinnamon and melted
butter. Place half of batter in
greased muffin pans (or paper
lined). Sprinkle topping mixture
over, then top with remaining
batter filling pans 1/2 full.
Bake at 350 degrees about 20
minutes. Makes 12.
COFFEE CAKE MUFFINS

BOWL #1:

1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 egg, well beaten
1/2 c. milk

BOWL #2:

1/4 c. brown sugar


1/4 c. walnuts, chopped
1 tbsp. flour
1 tsp. cinnamon
1 tbsp. butter, melted

Sift flour, sugar, baking powder


and salt in bowl; cut in
shortening until mixture
resembles crumbs. Mix egg and
milk together, add all at once.
Stir just until moistened.
Combine brown sugar, nuts, flour,
cinnamon and melted butter. Place
1/2 batter in greased muffin
tins. Sprinkle nut mixture over
1/2 batter, then top with
remaining batter. (I save a
little nut mixture to sprinkle on
top too.) Bake at 350 degrees for
20 minutes. Makes 12 muffins.
CHOCOLATE CAKE ICING

4 tbsp. milk
4 tbsp. cocoa
1 stick butter
1 tsp. vanilla
1 box confectioners' sugar

Boil milk, cocoa and butter.


Remove from heat, add
confectioners' sugar. Beat with
mixer until smooth.

CHOCOLATE PARTY CAKE ICING

1/2 c. butter
2 c. white sugar
1/2 c. cocoa
1/2 c. milk

Mix in pan and cook mixture to a


boil. Boil 1 minute. Mix with
electric mixer for 9 minutes.
Spread over marshmallow topping.
DOUBLE CHOCOLATE CAKE ICING

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 (16 oz.) box powdered sugar
1 tsp. vanilla

In saucepan combine butter, cocoa


and milk; bring to a boil. Remove
from heat. Add sugar and vanilla
and beat well.

DEEP DARK CHOCOLATE CAKE WITH ICING

c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla flavoring
1 c. boiling water
Butter cream frosting

Preheat oven 350 degrees. Grease and flour pans.


Combine dry ingredients. Add eggs, milk, oil and vanilla.
Beat on medium speed 2 minutes. Stir in boiling water. Batter will be
thin. Pour into pans. Bake for 30 to 35 minutes.
BUTTER CREAM FROSTING:

6 tbsp. butter
1/3 c. Hershey's cocoa, light
flavor
1/2 c. Hershey's cocoa, med.
flavor
3/4 c. Hershey's cocoa, dark
flavor
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla flavoring

WHITE CHOCOLATE CAKE ICING

2 egg yolks
1 1/3 c. evaporated milk
1 c. sugar
1/2 c. melted butter
4 oz. white chocolate, grated
1 c. pecans, chopped
1 can (3 1/2 oz.) flaked coconut

Mix egg yolks and 1 cup of the


evaporated milk. Add sugar and
butter. Cook on medium heat until
thick and light in color. Melt
chocolate over low heat and add
to mixture. Heat remaining
evaporated milk and add to
mixture. Add pecans and coconut.
ICING FOR CHOCOLATE CAKE

1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 lb. powdered sugar
1 c. pecans, chopped

Bring butter, milk and cocoa to a


boil. Remove from heat. Stir in
vanilla, powdered sugar and
pecans. Stir well. Pour over warm
cake.

CHOCOLATE CAKE - FUDGE ICING

1/2 c. butter
2 c. flour
2 c. sugar
1/2 c. sour milk
2 eggs
1 c. water (hot)
1 1/4 tsp. soda
1 tsp. vanilla
2 tbsp. cocoa

Mix butter, cocoa, milk, sugar, soda and add hot water. Add eggs,
then flour. Bake 30 minutes at 350 degrees.
CONTINUOUSLY:

ICING:

1 c. butter
1/4 c. milk
1 c. sugar
2 tbsp. cocoa
1 tsp. vanilla

Put all in pan. Bring to a


rolling boil and boil 1 minute,
stirring constantly. Then beat
until it is of spreading
consistency.

CHOCOLATE CAKE ICING

1 c. butter
1/4 c. cocoa
1 box confectioners' sugar
1/4 c. milk
1 tsp. vanilla
1 c. pecans, optional

Melt butter, add cocoa and mix


well. Sift confectioners' sugar
and add to chocolate mixture
while continuing to heat on low
to medium. Add vanilla to milk.
CHOCOLATE ICING FOR 3 LAYER CAKE

8 oz. cream cheese


1 stick butter
1/2 pkg. Jello instant chocolate
pudding
2 c. powdered sugar
(approximately)

Mix all ingredients very


thoroughly. This icing will keep
in refrigerator for months.

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