You are on page 1of 1093

Cakes Galore

Hundreds Of Cakes !

Over $100 in printable grocery coupons right from your browser. Contains no adware or spyware.

Table of Contents

Almond Cake .....................................................................................................................................................2 Almond, Orange and Polenta Cake .................................................................................................................3 Aloha Bundt Cake .............................................................................................................................................4 Apple Blossom Bundt Cake..............................................................................................................................5 Apple Butter Cake ............................................................................................................................................6 Apple Cake with Marzipan Filling ..................................................................................................................7 Apple Dapple Cake ...........................................................................................................................................8 Applesauce Loaf Cake ......................................................................................................................................9 Applesauce Carrot Cake ................................................................................................................................10 Arizona Lemon Cake ......................................................................................................................................11 Asparagus Bundt Cake ...................................................................................................................................12 Banana Cake....................................................................................................................................................13 Banana Nut Cake ............................................................................................................................................14 Banana Zucchini Cake ...................................................................................................................................15 Bananas and Cream Bundt Cake ..................................................................................................................16 Barefoot Contessa Lemon Cake ....................................................................................................................17 Big Bowl Cocoa Cake......................................................................................................................................18 Black Forest Bundt Cake ...............................................................................................................................19 Black Walnut Cake .........................................................................................................................................20 Blackberry Cake .............................................................................................................................................21 Blackberry Cake and Caramel Frosting.......................................................................................................22 Blackberry Jam Cake .....................................................................................................................................23 Broken Glass Cake ..........................................................................................................................................24 i

Table of Contents
Brown Sugar Cake ..........................................................................................................................................25 Brown Sugar Loaf Cake .................................................................................................................................26 Brownstone Front Cake .................................................................................................................................27 Bumpy Highway Cake ....................................................................................................................................28 Buttery Cinnamon Cake.................................................................................................................................30 Candied Pineapple Macadamia Loaves ........................................................................................................31 Carrot Cake .....................................................................................................................................................32 Carrot Cake with Rum Sauce ........................................................................................................................33 Chilled Raspberry Bavarian Cake ................................................................................................................34 Chocolate Bondage with Lush Chocolate Sauce ..........................................................................................35 Chocolate Chip Bundt Cake ..........................................................................................................................36 Chocolate Chip Beer and Sour Cream Cake ................................................................................................37 Chocolate Macaroon Tunnel Cake ................................................................................................................38 Coconut Marzipan Cake ................................................................................................................................39 Chocolate Raspberry Bundt Cake .................................................................................................................40 Chocolate Raspberry Pudding Cake .............................................................................................................41 Chocolate Sin Cake .........................................................................................................................................42 Chocolate Suicide ............................................................................................................................................43 Chocolate Zucchini Cake ...............................................................................................................................44 ChocolatePeanut Butter Cake .....................................................................................................................45 Cinnamon Robed Apple Cake .......................................................................................................................46 Cinnamon Sour Cream Cake .........................................................................................................................47 Coconut Bundt Cake with Powdered Sugar Glaze ......................................................................................48 Cranberry Sauce Cake ...................................................................................................................................49 ii

Table of Contents
Cranberry Spice Cake ....................................................................................................................................50 Date and Nut Cake ..........................................................................................................................................51 Date Cake .........................................................................................................................................................52 Devil's Food Cake with Caramelized Bananas ............................................................................................53 Dirt Cake..........................................................................................................................................................55 Doctor Bird Cake ............................................................................................................................................56 End of the Rainbow Cake...............................................................................................................................57 Fig Preserves Cake ..........................................................................................................................................58 French Chocolate Hazelnut Cake ..................................................................................................................59 Fresh Apple Cake ............................................................................................................................................60 Fresh Fig Cake ................................................................................................................................................61 Fresh Orange Bundt Cake .............................................................................................................................62 Frozen White Chocolate and Raspberry Mousse Cake...............................................................................63 Funnel Cakes ...................................................................................................................................................64 German Bundt Cake .......................................................................................................................................65 German Chocolate Bundt Cake .....................................................................................................................66 German Marble Cake .....................................................................................................................................67 Glazed Tollhouse Cake ...................................................................................................................................68 Godiva Hot Chocolate Cake ...........................................................................................................................69 Grand Illusion Cake .......................................................................................................................................70 Green Tomato Cake ........................................................................................................................................71 Gumdrop Cake ................................................................................................................................................72 Gumdrop Loaves .............................................................................................................................................73 Hawaiian Dream Cake ...................................................................................................................................74 iii

Table of Contents
Hawaiian Macadamia Nut Cake....................................................................................................................75 Hazelnut Cake .................................................................................................................................................76 Heavenly Cream Cake ....................................................................................................................................77 Honey Cake......................................................................................................................................................78 Jam Cake .........................................................................................................................................................79 JellO Cake .....................................................................................................................................................80 Jelly Bean Confetti Cake ................................................................................................................................81 Kentucky Butter Cake ....................................................................................................................................82 Kiwi Mousse Cake...........................................................................................................................................83 Kiwi Yogurt Cake ...........................................................................................................................................85 Lemon Cheese Bundt Cake ............................................................................................................................86 Maraschino Cherry Cake ...............................................................................................................................87 Maraschino Cherry Kuchen ..........................................................................................................................88 Marmalade Cake .............................................................................................................................................89 Nut Cake Deluxe .............................................................................................................................................90 Nutty Pretzel Bundt Cake ..............................................................................................................................91 Orange Almond Cake .....................................................................................................................................92 Orange Cake ....................................................................................................................................................93 Orange Crunch Cake ......................................................................................................................................94 Orange Date Cake ...........................................................................................................................................95 OrangePoppy Seed Cake ..............................................................................................................................96 "Out of this World" Cake ..............................................................................................................................97 Peach Bundt Cake ...........................................................................................................................................98 Peanut Butter and Hot Fudge Pudding Cake...............................................................................................99 iv

Table of Contents
Perfect Sponge Cake .....................................................................................................................................100 Philly Fluff .....................................................................................................................................................101 Pinch Cake .....................................................................................................................................................102 Plum Cake......................................................................................................................................................103 Popcorn Cake ................................................................................................................................................104 Porcupine Icebox Cake .................................................................................................................................105 Pork 'n' Beans Cake......................................................................................................................................106 Princess Cake ................................................................................................................................................107 Rainbow Butter Cake ...................................................................................................................................109 Raspberry Chocolate Fudge Red Velvet Cake ...........................................................................................110 Raspberry Cream Cake ................................................................................................................................111 Raspberry Swirl Butter Cake ......................................................................................................................112 Raspberry Swirl Cake ..................................................................................................................................113 Root Beer Float Cake....................................................................................................................................114 Shaker Cider Cake ........................................................................................................................................115 Singing Cake ..................................................................................................................................................116 Sour Cream Pumpkin Cake .........................................................................................................................117 Spiced Sweet Potato Cake with Brown Sugar Icing ..................................................................................118 St. Louis Lemon Cake...................................................................................................................................119 Strawberry Cream Cheese Tunnel Cake ....................................................................................................120 Strawberry Diet Cake ...................................................................................................................................121 Strawberry Tunnel Cream Cake .................................................................................................................122 StrawberryCarrot Cake .............................................................................................................................123 StrawberryPineapple Bundt Cake ............................................................................................................124 v

Table of Contents
Sugarplum Bundt Cake ................................................................................................................................125 Tangerine Bundt Cake .................................................................................................................................126 Three Ways to Heaven Cake ........................................................................................................................128 Toffee Treasure Cake ...................................................................................................................................129 Toll House Bundt Cake ................................................................................................................................130 Tomato Soup Cake ........................................................................................................................................131 Triple Chocolate Raspberry Fantasy ..........................................................................................................132 Tucson Lemon Cake .....................................................................................................................................133 Tunnel of Fudge Cake ..................................................................................................................................134 Vanilla Wafer Cake ......................................................................................................................................135 Walnut Cake with Coffee Syrup ..................................................................................................................136 Banana Butterfinger Cake ...........................................................................................................................137 Butterfinger Cake .........................................................................................................................................139 Butterfinger Crumb Cake ............................................................................................................................140 Gooey Butterfinger Cake .............................................................................................................................141 Heath Bar Cheesecake ..................................................................................................................................142 Heath Bar Cake .............................................................................................................................................143 Hershey Bar Pound Cake .............................................................................................................................144 Junior Mint Cheesecake ...............................................................................................................................145 Milky Way Cake ...........................................................................................................................................146 Mounds Candy Bar Cake .............................................................................................................................147 Peanut Butter Snack Cake ...........................................................................................................................148 Peppermint Cheesecake................................................................................................................................149 Snickers Bar Cheesecake ..............................................................................................................................150 vi

Table of Contents
Tootsie Roll Cheesecake ...............................................................................................................................151 Amaretto Dream Cupcakes with Amaretto Butter Frosting ....................................................................152 Brownie Cupcakes ........................................................................................................................................153 Buttermilk Orange Cupcakes ......................................................................................................................154 Cheesecake Cupcakes ...................................................................................................................................155 Cheesy Chocolate Cupcakes.........................................................................................................................156 Chocolate Cupcakes filled with Peanut Butter Cups.................................................................................157 Coconut and Raspberry Cupcakes ..............................................................................................................158 Crazy Cupcakes ............................................................................................................................................159 CreamFilled Cupcakes ...............................................................................................................................160 Golden Vanilla Cupcakes .............................................................................................................................161 Killer Cupcakes .............................................................................................................................................162 Lemon Cream Cupcakes ..............................................................................................................................163 Lemon Zest Cupcakes...................................................................................................................................164 Mole Hole Cupcakes .....................................................................................................................................165 Mom's Chocolate Cupcakes .........................................................................................................................166 Moon Rocks ...................................................................................................................................................167 OoeyGooey Stuffed Cupcakes ...................................................................................................................168 Pastel Cupcakes .............................................................................................................................................169 Peaches 'n' Cream Cheesecake Cupcakes ..................................................................................................170 Peanut Butter Cups Cupcakes .....................................................................................................................171 Pineapple Tea Cakes .....................................................................................................................................172 Raspberry Cup Cakes...................................................................................................................................173 Red Velvet Cupcakes ....................................................................................................................................174 vii

Table of Contents
S'More Cupcakes ..........................................................................................................................................175 Shoofly Cupcakes ..........................................................................................................................................176 Strawberry Cornmeal Muffin Cakes ..........................................................................................................177 Tender Chocolate Cupcakes ........................................................................................................................178 Tomato Soup Cupcakes ................................................................................................................................179 UpsideDown Chocolate Cupcakes .............................................................................................................180 Whoopie Cupcakes........................................................................................................................................181 Apricot Brandy Fruitcake ............................................................................................................................182 Best Ever Fruitcake ......................................................................................................................................183 Black Fruitcake .............................................................................................................................................184 Brazil Nut Cake .............................................................................................................................................186 Carrot Fruitcake ...........................................................................................................................................187 Chip and Cherry Fruitcake..........................................................................................................................188 Chocolate Cherry Fruitcake ........................................................................................................................189 Chocolate Christmas Cake ...........................................................................................................................190 Chocolate Fruitcakes ....................................................................................................................................191 Chocolate Fruitcakes ....................................................................................................................................192 Chocolate Fruitcakes ....................................................................................................................................193 ChocolateHazelnut Panforte (Italian Fruitcake) .....................................................................................194 Clear Creek Fruitcake ..................................................................................................................................196 Crushed Pineapple Fruitcake ......................................................................................................................198 Dark Rum Nut Fruitcake .............................................................................................................................199 Drunken Fruit Cake .....................................................................................................................................200 Dundee Cake..................................................................................................................................................201 viii

The Ultimate Cake Book

Table of Contents
Election Cake .................................................................................................................................................202 Elegant White Fruit Cake ............................................................................................................................203 French Fruitcake ...........................................................................................................................................204 Fruitcake ........................................................................................................................................................205 Fruitcake Supreme........................................................................................................................................206 Fruitcakes in Candied Grapefruit Shells ....................................................................................................207 Generations Fruitcake ..................................................................................................................................208 Holiday Delight Fruitcake ............................................................................................................................209 Icebox Fruitcake............................................................................................................................................210 Japanese Fruit Cake .....................................................................................................................................211 Keebler NoBake Fruitcake.........................................................................................................................212 Lemon Fruitcake ...........................................................................................................................................213 LemonPecan Fruitcake ..............................................................................................................................214 Marmalade Cake ...........................................................................................................................................215 Miniature Fruit Cakes ..................................................................................................................................216 Mrs. Crowther's Applesauce Cake ..............................................................................................................217 Murrumbidgee Cake ....................................................................................................................................218 New Orleans Fruitcake .................................................................................................................................219 NoBake Fruitcake .......................................................................................................................................220 NoBake Icebox Fruitcake ...........................................................................................................................221 Orange Slice Fruitcake .................................................................................................................................222 Pecan Whiskey Cake.....................................................................................................................................223 PineappleMacadamia Fruitcake................................................................................................................224 Queensland Cake ..........................................................................................................................................225 ix

The Ultimate Cake Book

Table of Contents
Quick Mincemeat Fruitcake ........................................................................................................................226 Rich Italian Fruitcake...................................................................................................................................227 Rum Fruit Cake ............................................................................................................................................228 Spicy Banana Fruit Cake .............................................................................................................................229 Stained Glass Fruit Cake..............................................................................................................................230 Stirring Fruit Cake .......................................................................................................................................231 Sweet Potato Fruit Cake ...............................................................................................................................232 Tiny Christmas Fruit Cakes ........................................................................................................................233 Tropical Fruitcake ........................................................................................................................................234 Vanilla Wafer Fruitcake...............................................................................................................................235 Watermelon Pickle Fruit Cake ....................................................................................................................236 Wedding Fruit Cake .....................................................................................................................................237 Wesson's Famous Fruitcake.........................................................................................................................238 White Fruitcake ............................................................................................................................................239 Yuletide Dark Fruit Cake ............................................................................................................................240 Zucchini Fruitcake ........................................................................................................................................241 7Minute Frosting ........................................................................................................................................242 Almond Butter Cream Icing ........................................................................................................................243 Almond Paste Frosting .................................................................................................................................244 Amaretto Butter Frosting.............................................................................................................................245 Angel Mallow Frosting .................................................................................................................................246 Banana Icing ..................................................................................................................................................247 Basic Frosting ................................................................................................................................................248 Bluegrass White Bourbon Frosting .............................................................................................................249 x

The Ultimate Cake Book

Table of Contents
Broiled Cake Topping...................................................................................................................................250 Brown Beauty Frosting.................................................................................................................................251 Brown Butter Brandy Frosting....................................................................................................................252 Brown Sugar Marshmallow Frosting..........................................................................................................253 Butter Cream Decorator Icing .....................................................................................................................254 Butter Cream Frosting .................................................................................................................................255 Butter Cream Icing .......................................................................................................................................256 Butter Custard Filling ..................................................................................................................................257 Butterscotch Frosting ...................................................................................................................................258 Candied Flowers............................................................................................................................................259 Caramel Butter Nut Icing ............................................................................................................................260 Caramel Fluff Frosting .................................................................................................................................261 Caramel Frosting ..........................................................................................................................................262 Caramel Icing ................................................................................................................................................263 Caramel Whip Frosting ................................................................................................................................264 Chantilly Cream Filling ................................................................................................................................265 Chocolate Brandy Frosting ..........................................................................................................................266 Chocolate Butter Icing ..................................................................................................................................267 Chocolate Buttercream Frosting .................................................................................................................268 Chocolate Clay Roses ....................................................................................................................................269 Chocolate Fudge Icing ..................................................................................................................................270 Chocolate Honey Nut Frosting ....................................................................................................................271 Chocolate Mocha Frosting ...........................................................................................................................272 Chocolate Whipped Cream ..........................................................................................................................273 xi

The Ultimate Cake Book

Table of Contents
Chocolate Buttercream and Vanilla Buttercream .....................................................................................274 Classic Butter Creams for Cakes and Tortes .............................................................................................275 Clear Lemon Filling ......................................................................................................................................277 Clear Orange Filling .....................................................................................................................................278 Coconut Frosting ...........................................................................................................................................279 Coffee Buttercream Frosting .......................................................................................................................280 Coffee Icing ....................................................................................................................................................281 Confectioners' Sugar Glaze ..........................................................................................................................282 Confectioners' Sugar Icing ...........................................................................................................................283 Cool Whip Frosting.......................................................................................................................................284 Cranberry Frosting .......................................................................................................................................285 Cream Cheese Frosting ................................................................................................................................286 Cream Cheese Frosting with Frangelico.....................................................................................................287 Creamy Blender Chocolate Frosting ...........................................................................................................288 Creamy Cherry Frosting ..............................................................................................................................289 Creamy Frostings ..........................................................................................................................................290 Creamy Icing .................................................................................................................................................291 Creamy Peanut Butter Icing ........................................................................................................................292 Creme Patisserie............................................................................................................................................293 Custard Cream Filling ..................................................................................................................................294 Dark Chocolate Ganache Filling, Frosting and Sauce ..............................................................................295 Decorating or Piping Gel ..............................................................................................................................296 Dream Whip Frosting ................................................................................................................................297 Dry CoconutPecan Frosting.......................................................................................................................298 xii

The Ultimate Cake Book

Table of Contents
Earl Grey Tea Ganache ................................................................................................................................299 Egg Nog Icing ................................................................................................................................................300 Flavored Seven Minute Frosting .................................................................................................................301 Flour Frosting................................................................................................................................................302 Fluffy Bakeshop Icing ...................................................................................................................................303 Fluffy Buttercream Icing ..............................................................................................................................304 Fluffy Chocolate Frosting.............................................................................................................................305 Fluffy Cocoa Topping ...................................................................................................................................306 Fluffy White Frosting ...................................................................................................................................307 French Silk Frosting .....................................................................................................................................308 Ganache .........................................................................................................................................................309 Grandma's Chocolate Fudge Icing ..............................................................................................................310 Hershey's Chocolate Frosting ......................................................................................................................311 Hershey's OneBowl Buttercream Frosting ..............................................................................................312 Instant Pudding Icing ...................................................................................................................................313 JellO Frosting ...........................................................................................................................................314 KoolAid Frosting ........................................................................................................................................315 Lemon Cornstarch Filling ............................................................................................................................316 Maple Butter Icing ........................................................................................................................................317 Maple Frosting ..............................................................................................................................................318 Marshmallow Frosting .................................................................................................................................319 Marshmallow Fudge Frosting ......................................................................................................................320 Mexican Chocolate Frosting ........................................................................................................................321 Mocha Icing ...................................................................................................................................................322 xiii

The Ultimate Cake Book

Table of Contents
Mock Twinkie Filling .................................................................................................................................323 NoCook Marshmallow Frosting ................................................................................................................324 OldFashioned Caramel Icing .....................................................................................................................325 Orange Filling................................................................................................................................................326 Orange Icing ..................................................................................................................................................327 Orange Pineapple Icing ................................................................................................................................328 Orange Water or Rose Water Icing ............................................................................................................329 Ornamental Frosting ....................................................................................................................................330 Ornamental Meringue Frosting...................................................................................................................331 Peanut Butter Frosting .................................................................................................................................332 Peanut Butter Icing .......................................................................................................................................333 Penuche Icing ................................................................................................................................................334 Peppermint Frosting .....................................................................................................................................335 Petit Fours Icing ............................................................................................................................................336 Pineapple Glaze .............................................................................................................................................337 PineappleMarshmallow Filling..................................................................................................................338 Pound Cake Glaze .........................................................................................................................................339 Praline Topping .............................................................................................................................................340 Pumpkin Frosting .........................................................................................................................................341 Raspberry Butter Cream Frosting ..............................................................................................................342 Raspberry Filling ..........................................................................................................................................343 Raspberry Icing .............................................................................................................................................344 Red Earth Frosting .......................................................................................................................................345 Rocky Road Frosting ....................................................................................................................................346 xiv

The Ultimate Cake Book

Table of Contents
Royal Icing .....................................................................................................................................................347 Sea Foam Frosting ........................................................................................................................................348 Shaving Cream Icing ....................................................................................................................................349 Sour Cream Frosting ....................................................................................................................................350 Stabilized Whipped Cream Icing ................................................................................................................351 Strawberry Cream Filling ............................................................................................................................352 Strawberry Fluff Frosting ............................................................................................................................353 Strawberry Glaze ..........................................................................................................................................354 Sweetened Whipped Cream .........................................................................................................................355 Swirl Frosting ................................................................................................................................................356 Tart Lemon Frosting ....................................................................................................................................357 Vanilla Custard Filling .................................................................................................................................358 Walnut Filling................................................................................................................................................359 Whipped Cream Filling ................................................................................................................................360 Whipped Cream Frosting.............................................................................................................................361 Whipped Fruit Filling ...................................................................................................................................362 Whipped Gelatin Icing .................................................................................................................................363 Whipped Topping .........................................................................................................................................364 Whippy Icing .................................................................................................................................................365 White Chocolate Cream Cheese Butter Cream .........................................................................................366 White Fudge Frosting ...................................................................................................................................367 White Ganache ..............................................................................................................................................368 White Mountain Frosting .............................................................................................................................369 Wilton Buttercream Icing ............................................................................................................................370 xv

The Ultimate Cake Book

Table of Contents
Yummy Fudge Frosting ................................................................................................................................371 Banana Split Ice Cream Cake ......................................................................................................................372 Black Forest Ice Cream Cake ......................................................................................................................373 Brownie Ice Cream Cake .............................................................................................................................374 Brownie Raspberry Ice Cream Cake ..........................................................................................................375 Butterfinger Ice Cream Cake ......................................................................................................................376 Carnival Ice Cream Cake .............................................................................................................................377 Chips Ahoy Ice Cream Cake ........................................................................................................................378 Chocolate Ice Cream Cake Roll...................................................................................................................379 CoffeeMint Ice Cream Cake ......................................................................................................................380 CoffeeToffee Ice Cream Cake....................................................................................................................381 Dairy Queen Ice Cream Cake ......................................................................................................................382 Heath Bar Ice Cream Cake ..........................................................................................................................383 Ice Cream Cake .............................................................................................................................................384 Ice Cream Cake Roll .....................................................................................................................................385 Ice Cream Crunch Cake ...............................................................................................................................386 No Bake Peppermint Ice Cream Cake ........................................................................................................387 Nutella Ice Cream Torte ...............................................................................................................................388 Oreo Ice Cream Cake ...................................................................................................................................389 Peanut Butter Ice Cream Cake ....................................................................................................................390 Peppermint Ice Cream Cake........................................................................................................................391 Praline Ice Cream Cake ...............................................................................................................................392 Rainbow Ice Cream Cake ............................................................................................................................393 Rainbow Sherbet Roll ...................................................................................................................................394 xvi

The Ultimate Cake Book

Table of Contents
Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce..........................................................395 Red Velvet Ice Cream Cake .........................................................................................................................396 SevenLayer Ice Cream Cake .....................................................................................................................398 Strawberry Ice Cream Torte .......................................................................................................................399 Turtle Brownie Ice Cream Cake .................................................................................................................400 1234 Cake ................................................................................................................................................401 A Chocolate Miracle .....................................................................................................................................402 Alaskan Crude ...............................................................................................................................................403 Alaskan Gold Rush Cake .............................................................................................................................404 All Chocolate Boston Cream Cake ..............................................................................................................405 Almond Cake with Raspberry Sauce ..........................................................................................................406 Almond Pear Cake ........................................................................................................................................407 Amalgamation Cake .....................................................................................................................................408 Amaretto Cake ..............................................................................................................................................409 Ancho Chile Devil's Food Cake ...................................................................................................................410 Angel Cream Cake ........................................................................................................................................411 Angel Food Cake Surprise ...........................................................................................................................412 Apple Cake with Hot Buttered Rum Sauce ................................................................................................413 Apple Dumpling Cake ..................................................................................................................................414 Apple Pie Cake with Rum Butter Sauce .....................................................................................................415 Apple Skillet Cake.........................................................................................................................................416 Arizona Cake .................................................................................................................................................417 Atomic Cake ..................................................................................................................................................418 Aunt Jenny's Peerless Coconut Cake ..........................................................................................................419 xvii

The Ultimate Cake Book

Table of Contents
Aunt Rae's Dutch Hustle Cake ....................................................................................................................420 Baba's Apple Cake ........................................................................................................................................421 Baked Strawberry Shortcake.......................................................................................................................422 Banana Butterfinger Cake ...........................................................................................................................423 Banana Cake..................................................................................................................................................425 Banana Cream Cake .....................................................................................................................................426 Banana Date Dream Cake ............................................................................................................................427 Banana Split Cake.........................................................................................................................................428 Best and Moistest Chocolate Cake ..............................................................................................................429 BestLoved Chocolate Cake ........................................................................................................................430 Black Forest Cake .........................................................................................................................................431 Black Forest Cherry Cake............................................................................................................................432 Black Magic Cake .........................................................................................................................................434 Black Midnight Cake ....................................................................................................................................435 Black Raspberry Sheet Cake .......................................................................................................................436 Blue Ribbon Carrot Cake ............................................................................................................................437 Blueberry Dump Cake ..................................................................................................................................439 Butter Mint Cake ..........................................................................................................................................440 Boston Cream Pie ..........................................................................................................................................441 Bride's Cake ..................................................................................................................................................442 Burnt Sugar Cake .........................................................................................................................................443 Burnt Sugar Cake with Burnt Sugar Frosting ...........................................................................................444 Butter Almond Cake .....................................................................................................................................445 Butter Cake with Fruit .................................................................................................................................446 xviii

The Ultimate Cake Book

Table of Contents
Butter Pecan Strawberry Shortcake ...........................................................................................................447 Butterscotch Cake .........................................................................................................................................448 Cannoli Cake .................................................................................................................................................449 Cappuccino Mousse Cake ............................................................................................................................450 Caramel Cake ................................................................................................................................................451 Caramel Cake with Caramel Nut Frosting ................................................................................................452 Caribbean Banana Cake ..............................................................................................................................453 Carrot Cake ...................................................................................................................................................454 Carrot Cake Supreme...................................................................................................................................455 Carrot Sheet Cake.........................................................................................................................................456 Champagne Cake ..........................................................................................................................................457 Cherry Almond Cake ...................................................................................................................................458 Cherry Marzipan Cake ................................................................................................................................459 Cherry Ripple Rose Cake .............................................................................................................................460 Chocolate Almond Raspberry Heaven........................................................................................................461 Chocolate Applesauce Cake .........................................................................................................................463 Chocolate Applesauce Rum Cake................................................................................................................464 Chocolate Buttermilk Cake ..........................................................................................................................465 Chocolate Buttermilk Sheet Cake ...............................................................................................................466 Chocolate Cake..............................................................................................................................................467 Chocolate Celebration Cake ........................................................................................................................468 ChocolateCherry Kuchen ..........................................................................................................................469 Chocolate Chip Crater Cake........................................................................................................................470 Chocolate Chip Date Nut Cake ....................................................................................................................471 xix

The Ultimate Cake Book

Table of Contents
Chocolate CocaCola Cake ..........................................................................................................................472 Chocolate Covered Cake ..............................................................................................................................473 Chocolate Covered Strawberry Cake .........................................................................................................475 Chocolate Eclair Cake ..................................................................................................................................476 Chocolate Eggnog Layer Cake ....................................................................................................................477 Chocolate Gooey Butter Cake......................................................................................................................479 Chocolate Greeting Card Cake....................................................................................................................480 Chocolate Ice Box Cake ................................................................................................................................481 Chocolate Kraut Cake ..................................................................................................................................482 Chocolate Malt Treasure Cake ....................................................................................................................483 Chocolate Marshmallow Creme Cake ........................................................................................................484 Chocolate Mayonnaise Cake ........................................................................................................................485 Chocolate Mousse Cake ................................................................................................................................486 Chocolate Oatmeal Cake ..............................................................................................................................487 Chocolate Raspberry Cobbler Cake ...........................................................................................................488 Chocolate Sheath Cake .................................................................................................................................489 Chocolate Strawberry Shortcake ................................................................................................................490 Chocolate Town Special Cake......................................................................................................................491 Chocolate Zucchini Cake .............................................................................................................................492 ChocolateMint Brownie Cake ...................................................................................................................493 Chocolate, Rum and Almond Cake .............................................................................................................495 Cinnamon Toast Cake ..................................................................................................................................496 Citrus CreamFrosted Deep Dark Chocolate Cake ..................................................................................497 Clabber Cake .................................................................................................................................................498 xx

The Ultimate Cake Book

Table of Contents
CocaCola Carrot Cake ...............................................................................................................................499 Cocoa Cake ....................................................................................................................................................500 Collector's Cocoa Cake.................................................................................................................................501 Cranberry Cake ............................................................................................................................................502 Cranberry Cake with Butter Sauce.............................................................................................................503 Cranberry Sauce Cake .................................................................................................................................504 Crazy Cake ....................................................................................................................................................505 Cream Cheese Sheet Cake............................................................................................................................506 Cream Puff Cake...........................................................................................................................................507 Dark Chocolate Pecan Torte ........................................................................................................................508 Delicate White Cake with Lemon Filling ....................................................................................................509 Devil's Food Cake .........................................................................................................................................510 Double Cherry Refrigerator Sheet Cake ....................................................................................................511 Egg Noodle Cake ...........................................................................................................................................512 Egyptian Chocolate Cake .............................................................................................................................513 English Toffee Crunch Cake ........................................................................................................................514 Esther's OrangeMarmalade Layer Cake .................................................................................................515 Fiery Chocolate Cake ...................................................................................................................................517 Fresh Coconut Cake .....................................................................................................................................518 Fresh Orange Italian Cream Cake ..............................................................................................................519 Fresh Peach Cake ..........................................................................................................................................521 Fruit Cocktail Cake ......................................................................................................................................522 Fudge Bottom Fantasy ..................................................................................................................................523 Fudgy Triple Chocolate Brownie Cake.......................................................................................................524 xxi

The Ultimate Cake Book

Table of Contents
General Robert E. Lee Cake ........................................................................................................................525 George Washington Cake.............................................................................................................................526 German Apple Skillet Cake .........................................................................................................................527 German Chocolate Cake ..............................................................................................................................528 German Peach Cake .....................................................................................................................................530 German Sweet Chocolate Cake ...................................................................................................................531 Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting..........................................................532 Gingerbread Cake .........................................................................................................................................533 Gingerbread Cake with Pudding Sauce ......................................................................................................534 Gold Nugget Chocolate Cake .......................................................................................................................535 Gooey Coconut Cake ....................................................................................................................................536 Gooey Garden Carrot Cake .........................................................................................................................538 Graham Cracker Cake .................................................................................................................................539 Granny Cake .................................................................................................................................................540 Gypsy John ....................................................................................................................................................541 Halekulani Coconut Cake ............................................................................................................................542 Hazelnut Cake ...............................................................................................................................................543 Heath Bar Cake ..........................................................................................................................................544 Heaven and Hell Cake ..................................................................................................................................545 Heavenly Hash Cake .....................................................................................................................................547 Honey Cake....................................................................................................................................................548 Hot Fudge Cake.............................................................................................................................................549 Hot Milk Cake ...............................................................................................................................................550 Hummingbird Cake ......................................................................................................................................551 xxii

The Ultimate Cake Book

Table of Contents
Hundred and One Holes Cake (T&T) .........................................................................................................552 Iowa Applesauce Cake ..................................................................................................................................553 Irish OatmealWhiskey Cake ......................................................................................................................554 Italian Cream Cake.......................................................................................................................................555 JamFilled Carrot Cake...............................................................................................................................556 Judy's Apple Slab Cake ................................................................................................................................557 Juicy Coconut Raspberry Cake ...................................................................................................................558 Kentucky Cream Cake .................................................................................................................................559 Kentucky Jam Cake ......................................................................................................................................560 Kitty Litter Cake ...........................................................................................................................................561 Lady Baltimore Cake ....................................................................................................................................562 Lane Cake ......................................................................................................................................................563 Lazy Daisy Cake ............................................................................................................................................565 Lemon Balm Cake.........................................................................................................................................566 Lemon Butter Layers with Nut Crunch......................................................................................................567 Lemon Crackle Cake ....................................................................................................................................568 Lemon Gold Cake .........................................................................................................................................569 Lemonade Layer Cake .................................................................................................................................570 Lemony White Cake with Milk Chocolate Ganache .................................................................................572 Light Banana Coconut Cake ........................................................................................................................574 Lorraine Mosley's Saucepan Chocolate Cake ............................................................................................575 LuAnn's CoconutCherry Cake with CherryCoconut Frosting ...........................................................576 Macaroon Cookie Cake ................................................................................................................................577 Magnolia Petal Cake with Buttercream Icing ............................................................................................578 xxiii

The Ultimate Cake Book

Table of Contents
Mama's Never Fail Chocolate Cake ............................................................................................................579 Mamoo's Soggy Coconut Cake ....................................................................................................................580 Mandarin Orange Cake ...............................................................................................................................582 Maraschino Cream Cake .............................................................................................................................583 Marshmallow Strawberry Shortcake ..........................................................................................................584 Marzipan Cake with Raspberry Sauce .......................................................................................................585 Mayonnaise Cake ..........................................................................................................................................586 Melting Orange Cake (Fondant l'Orange) ..............................................................................................587 Mexican Chocolate Cake ..............................................................................................................................588 Minnehaha Cake ...........................................................................................................................................589 Miracle Whip Chocolate Cake .....................................................................................................................590 Mississippi River Mud Cake ........................................................................................................................591 Mocha Sheet Cake with Pecans ...................................................................................................................592 Moist Chocolate Cake ...................................................................................................................................593 Moist Pumpkin Sheet Cake ..........................................................................................................................594 Molasses Cake ...............................................................................................................................................595 Moravian Sugar Cake...................................................................................................................................596 Mother Lode Carrot Cake with Cream Cheese Frosting..........................................................................597 MousseintheMiddle Cake ......................................................................................................................598 Nashville's OnePan Fudge Cake................................................................................................................599 Nescafe Cake..................................................................................................................................................600 NoBake Cherry Custard Cake ..................................................................................................................601 No Bake Twinkies Cake................................................................................................................................602 Nut Cake ........................................................................................................................................................603 xxiv

The Ultimate Cake Book

Table of Contents
Oatmeal Cake ................................................................................................................................................604 Oatmeal Peanut Butter Cake .......................................................................................................................605 Old Fashioned Jam Cake .............................................................................................................................606 Old South Caramel Cake .............................................................................................................................607 Ooey Gooey Caramel Apple Cake ...............................................................................................................608 Orange Cocoa Cake ......................................................................................................................................609 OrangeOrange Cake ...................................................................................................................................610 Orange Slice Cake .........................................................................................................................................611 Orange Snow Ball Cake................................................................................................................................612 OrangeDate Cake........................................................................................................................................613 Oreo Cookie Cake .........................................................................................................................................614 Paradise Cake ................................................................................................................................................615 Peach Cake ....................................................................................................................................................616 Peach Custard Cake .....................................................................................................................................617 Peach Snack Cake .........................................................................................................................................618 PeachAlmond Cake ....................................................................................................................................619 PeachCustard Kuchen ................................................................................................................................620 Peaches and Cream Brunch Cake ...............................................................................................................621 Peaches and Cream Cake .............................................................................................................................622 Peanut Butter and Jelly Cake ......................................................................................................................623 Peanut Butter Cake.......................................................................................................................................624 Peanut Butter Meltaway Cake .....................................................................................................................625 Peanut Butter Sheet Cake ............................................................................................................................626 Pecan Cake ....................................................................................................................................................627 xxv

The Ultimate Cake Book

Table of Contents
Philadelphia Butter Cake .............................................................................................................................628 Picnic Caramel Cake ....................................................................................................................................629 Pineanna Nut Cake .......................................................................................................................................630 Pineapple Butternut Cake ............................................................................................................................631 Pineapple Cake ..............................................................................................................................................632 Pineapple Cake with Pineapple Cream Cheese Frosting ..........................................................................633 Pineapple Cake with Ginger Frosting .........................................................................................................634 Pink Lady Down Under Cake ...................................................................................................................635 Praline Cake ..................................................................................................................................................636 Praline Carrot Cake .....................................................................................................................................637 President Eisenhower's Favorite Cake .......................................................................................................639 Princess Diana's Wedding Cake ..................................................................................................................640 Puerto Rican Coconut Cake .........................................................................................................................641 Pumpkin Cake with Caramel Cream Cheese Frosting .............................................................................642 Queen Elizabeth Cake ..................................................................................................................................644 Quickie Cake 'n' Cheese Bake .....................................................................................................................645 Raisin Cake ....................................................................................................................................................646 Raspberry Angel Cheese Cake ....................................................................................................................647 Raspberry Batter Cake.................................................................................................................................648 Raspberry Cake ............................................................................................................................................649 Raspberry Custard Kuchen .........................................................................................................................650 Raspberry Nut Cake .....................................................................................................................................651 Red Devil Magic Mayonnaise Cake.............................................................................................................652 Red Devil's Food Cake..................................................................................................................................653 xxvi

The Ultimate Cake Book

Table of Contents
Red Earth Cake .............................................................................................................................................654 Red Velvet Cake ............................................................................................................................................655 Red, Red Devil's Food Cake .........................................................................................................................656 Reese's Peanut Butter Cake .........................................................................................................................657 Revanie (Greek Yogurt Cake) .....................................................................................................................658 Rhubarb Cake with Rhubarb Sauce ...........................................................................................................659 Rhubarb Nut Streusel Cake .........................................................................................................................660 Rose Petal Cake .............................................................................................................................................661 Rosemary Apple Cake ..................................................................................................................................662 RumApple Cake ..........................................................................................................................................663 Sauerkraut Apple Cake ................................................................................................................................664 Shortcake .......................................................................................................................................................665 Skillet Peach Cake.........................................................................................................................................666 S'More Snack Cake.......................................................................................................................................667 Sour Cherry Cake .........................................................................................................................................668 Sour Cream Blueberry Cake .......................................................................................................................669 Sour Cream Cookie Cake .............................................................................................................................670 Sour Cream Peach Kuchen ..........................................................................................................................671 South Carolina Fresh Peach Cake...............................................................................................................672 Southern Fresh Banana Layer Cake ...........................................................................................................673 Spanish Bar Cake ..........................................................................................................................................674 Spice Cake......................................................................................................................................................675 St. Louis Gooey Butter Cake........................................................................................................................676 St. Louis Ooey Gooey Berry Butter Cake ...................................................................................................677 xxvii

The Ultimate Cake Book

Table of Contents
Stack Cake .....................................................................................................................................................678 Strawberries on the Bottom Cake ...............................................................................................................679 Strawberry Amaretto Cake .........................................................................................................................680 Strawberry Banana Cream Cake ................................................................................................................682 Strawberry Fudge Cake ...............................................................................................................................683 Strawberry Layered Cake ............................................................................................................................684 Strawberry Marshmallow Cake ..................................................................................................................685 Strawberry Ribbon Cake .............................................................................................................................686 Strawberry ShortCut Cake ........................................................................................................................688 StrawberryLayered Coconut Cream Cake ..............................................................................................689 Sugar Gingerbread .......................................................................................................................................690 Sweet Potato Cake.........................................................................................................................................691 Sweet Potato Chocolate Nut Cake ...............................................................................................................692 Sweet Potato Layer Cake .............................................................................................................................693 Sweet Potato Layer Cake with Orange Cream Cheese Frosting ..............................................................694 Texas Oatmeal Cake .....................................................................................................................................696 Texas Sheet Cake ..........................................................................................................................................697 Texas Tornado Cake .....................................................................................................................................698 The Ultimate Chocolate Cake ......................................................................................................................699 Three Kings Cake .........................................................................................................................................700 Toll House Layer Cake .................................................................................................................................701 Tomato Soup Cake ........................................................................................................................................702 Topa Topa Tangerine Cake .........................................................................................................................703 Towering Praline Carrot Cake ....................................................................................................................704 xxviii

The Ultimate Cake Book

Table of Contents
Tradewinds Carrot Cake .............................................................................................................................706 Tradewinds Pineapple Chocolate Cake ......................................................................................................708 Tres Leches Cake (Cake of Three Milks Nicaragua) ...........................................................................709 Triple Chocolate Raspberry Fantasy ..........................................................................................................711 Tropical Aroma Cake ...................................................................................................................................712 Twinkie Cake .................................................................................................................................................713 Ultimate Chocolate Cake ..............................................................................................................................714 Vegetable Garden Cake ................................................................................................................................715 Waldorf Astoria Red Cake ...........................................................................................................................716 Watermelon Cake .........................................................................................................................................717 Wellesley Fudge Cake ...................................................................................................................................718 White Chocolate Mud Cake .........................................................................................................................719 White Chocolate Raspberry Cake ...............................................................................................................720 White Chocolate Sheet Cake ........................................................................................................................721 White Fudge Cake.........................................................................................................................................722 White Ivory Cream Cake .............................................................................................................................723 White Texas Sheet Cake ...............................................................................................................................724 Wildflower Honey Cake ...............................................................................................................................725 Williamsburg Orange Cake .........................................................................................................................726 Wooden Spoon Apple Cake..........................................................................................................................727 Zucchini Fudge Cake ....................................................................................................................................728 Apple Pudding Cake .....................................................................................................................................729 Black Forest Pudding Cake..........................................................................................................................730 Blackberry Pudding Cake ............................................................................................................................731 xxix

The Ultimate Cake Book

Table of Contents
Blueberry Pudding Cake ..............................................................................................................................732 Caramel Apple Pudding Cake .....................................................................................................................733 Caramel Pear Pudding Cake .......................................................................................................................734 Cherry Pudding Cake ...................................................................................................................................735 Chocolate Eclair Pudding Cake ...................................................................................................................736 Chocolate Espresso Pudding Cake ..............................................................................................................737 Chocolate Pudding Cake ..............................................................................................................................738 Cinnamon Pudding Cake .............................................................................................................................739 Date Nut Pudding Cake ................................................................................................................................740 Fudge Puddin' Cake .....................................................................................................................................741 Gingerbread Pudding Cake .........................................................................................................................742 Key Lime Pudding Cake ..............................................................................................................................743 Lemon Buttermilk Pudding Cake ...............................................................................................................744 Lemon Puddin' Cake ....................................................................................................................................745 Lemon Pudding Cake ...................................................................................................................................746 Mocha Fudge Puddin' Cake .........................................................................................................................747 Orange Pudding Cake ..................................................................................................................................748 Praline Pudding Cake ...................................................................................................................................749 Raspberry Pudding Cake .............................................................................................................................750 Red Velvet Pudding Cake ............................................................................................................................751 Warm Chocolate Raspberry Pudding Cake ...............................................................................................752 Almond Pound Cake .....................................................................................................................................754 Almond Pound Cake with Raspberry Filling .............................................................................................755 Apple Cider Pound Cake..............................................................................................................................757 xxx

The Ultimate Cake Book

Table of Contents
Apricot Brandy Pound Cake........................................................................................................................758 Apricot Rum Pound Cake ............................................................................................................................759 ApricotGlazed Pound Cake .......................................................................................................................760 Arkansas Black Walnut Pound Cake ..........................................................................................................761 Best Ever Sour Cream Pound Cake ............................................................................................................762 Black Walnut Pound Cake ...........................................................................................................................763 Blackberry Pound Cake ...............................................................................................................................764 Blueberry Cream Cheese Pound Cake .......................................................................................................765 Blueberry Pound Cake .................................................................................................................................766 Brown Sugar Pound Cake ............................................................................................................................767 Butter Cream Pound Cake ...........................................................................................................................768 Buttered Rum Pound Cake ..........................................................................................................................769 Buttermilk Pound Cake ................................................................................................................................770 Butternut Pound Cake ..................................................................................................................................771 ButterscotchMocha Pound Cake ...............................................................................................................772 Butterscotch Pound Cake .............................................................................................................................773 Buttery Apple Pound Cake ..........................................................................................................................774 CardamomWalnut Pound Cake ................................................................................................................775 Cherry Nut Pound Cake ...............................................................................................................................776 Cherry Pound Cake ......................................................................................................................................777 Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze ..........................................................778 Chocolate Mint Pound Cake ........................................................................................................................779 Chocolate Pound Cake .................................................................................................................................780 Chocolate Raspberry Pound Cake ..............................................................................................................781 xxxi

The Ultimate Cake Book

Table of Contents
Chocolate Swirled Pound Cake and Chocolate Sauce ...............................................................................782 ChocolateSour Cream Pound Cake ..........................................................................................................783 Citrus Pound Cake with Rum Glaze ...........................................................................................................784 Classic Pound Cake with Strata Variations ...............................................................................................785 Coconut Pound Cake ....................................................................................................................................787 Cranberry Pound Cake ................................................................................................................................788 Cream Cheese Chocolate Chip Pound Cake ..............................................................................................789 Cream Cheese Pound Cake ..........................................................................................................................790 Cream Cheese Pound Cake with Lime Glaze.............................................................................................791 Crystallized Ginger Pound Cake .................................................................................................................792 Date Nut Pound Cake ...................................................................................................................................793 Double Peanut Butter Pound Cake .............................................................................................................794 Eggnog Pound Cake ......................................................................................................................................795 Fig Pound Cake .............................................................................................................................................796 Fruited Pound Cake ......................................................................................................................................797 Georgia Peach Pound Cake..........................................................................................................................798 Ginger Pound Cake.......................................................................................................................................799 Golden LemonSquash Pound Cake ..........................................................................................................800 Grasshopper Pound Cake ............................................................................................................................801 Irish Cream and Coffee Pound Cake ..........................................................................................................802 Lemon Cream Cheese Pound Cake .............................................................................................................803 Lemon Pound Cake.......................................................................................................................................804 LemonCornmeal Pound Cake ...................................................................................................................805 LemonGlazed Pound Cake ........................................................................................................................806 xxxii

The Ultimate Cake Book

Table of Contents
Lime Pound Cake with Caribbean Lime Spread .......................................................................................807 Mahogany Pound Cake ................................................................................................................................808 Mississippi Praline Pound Cake with Bourbon Glaze ...............................................................................809 Old Dominion Pound Cake ..........................................................................................................................810 Old Fashioned Pound Cake..........................................................................................................................811 Orange Brandy Pound Cake ........................................................................................................................812 OrangeButter Pound Cake ........................................................................................................................813 Orange Pound Cake ......................................................................................................................................814 Orange Pound Cake with OrangeCaramel Sauce ...................................................................................815 Orange Velvet Pound Cake ..........................................................................................................................816 OrangeCoconut Pound Cake .....................................................................................................................817 Oreo Cookie Pound Cake .............................................................................................................................818 Peach Pound Cake ........................................................................................................................................819 Peach Pound Cake with Peach and Cream Cheese Icing ..........................................................................820 Peanut Butter Pound Cake ..........................................................................................................................821 Peppermint Pound Cake ..............................................................................................................................822 Pina Colada Pound Cake..............................................................................................................................823 Pineapple Pound Cake ..................................................................................................................................824 Pineapple Sage Pound Cake .........................................................................................................................825 Pineapple Supreme Pound Cake .................................................................................................................826 Pistachio Pound Cake ...................................................................................................................................827 Polynesian Pound Cake ................................................................................................................................828 Pound Cake....................................................................................................................................................829 Powdered Sugar Pound Cake ......................................................................................................................830 xxxiii

The Ultimate Cake Book

Table of Contents
Praline Pound Cake ......................................................................................................................................831 Pumpkin Pound Cake with Butter Rum Sauce ..........................................................................................832 Pumpkin Rum Pound Cake .........................................................................................................................833 Red Velvet Pound Cake ................................................................................................................................834 Rose Geranium Buttermilk Pound Cake ....................................................................................................835 Rose Petal Pound Cake .................................................................................................................................836 Rose Water Pound Cake ..............................................................................................................................837 Savage Mountain Pound Cake .....................................................................................................................838 Sesame Pound Cake ......................................................................................................................................839 SevenFlavor Pound Cake ...........................................................................................................................840 Sour Cream Pound Cake..............................................................................................................................841 Sour Cream Pound Cake with Buttery Orange Syrup..............................................................................842 Strawberry Cream Cheese Pound Cake .....................................................................................................843 Strawberry Yogurt Pound Cake..................................................................................................................844 Sweet Potato Pound Cake with Cinnamon Sauce ......................................................................................845 Tangerine Pound Cake .................................................................................................................................846 Tropical Pound Cake ....................................................................................................................................847 Triple Strawberry Layered Pound Cake ....................................................................................................848 Vanilla Buttermilk Pound Cake ..................................................................................................................849 Virginia Pound Cake ....................................................................................................................................850 Whipping Cream Pound Cake .....................................................................................................................851 White Chocolate Pound Cake ......................................................................................................................852 Yellow Vanilla Pound Cake .........................................................................................................................853 Applesauce Cake Roll ...................................................................................................................................854 xxxiv

The Ultimate Cake Book

Table of Contents
Black Forest Cherry Roll .............................................................................................................................855 Brandied Apricot Cake Roll ........................................................................................................................856 Caramel Pineapple Cake Roll ......................................................................................................................857 Carrot Cake Roll ...........................................................................................................................................858 Chocolate Almond Cake Roll .......................................................................................................................859 Chocolate Marshmallow Roll.......................................................................................................................860 Chocolate Rum Raspberry Cake Roll .........................................................................................................861 Coconut Lemon Cake Roll ...........................................................................................................................863 Coconut Pineapple Cake Roll ......................................................................................................................864 Jelly Roll ........................................................................................................................................................865 M&M's Roll ...................................................................................................................................................866 Mocha Chocolate Ice Cream Rollup Cake .................................................................................................867 Orange Vanilla Cake Roll ............................................................................................................................868 Peaches and Cream Roll ...............................................................................................................................869 Peppermint Cake Roll ..................................................................................................................................870 Peppermint Pattie Cake Roll .......................................................................................................................871 Pina Colada Cake Roll..................................................................................................................................873 Pineapple Cake Roll ......................................................................................................................................875 Pineapple Jellyroll .........................................................................................................................................876 Pudding Filled Cake Roll .............................................................................................................................877 Pumpkin Cake Roll .......................................................................................................................................878 Pumpkin Cheese Roll ....................................................................................................................................879 Pumpkin Cheesecake Roll ............................................................................................................................880 Raspberry Almond Jellyroll.........................................................................................................................881 xxxv

The Ultimate Cake Book

Table of Contents
Raspberry Cheese Cake Roll .......................................................................................................................882 Raspberry Cream Cake Roll........................................................................................................................883 Raspberry Jelly Roll .....................................................................................................................................884 Strawberry and Lemon Cream Roulade ....................................................................................................885 Strawberry Cream Roll ................................................................................................................................886 Tart Lemon Jelly Roll ...................................................................................................................................887 Almond Sponge Cake (Torta de Cielo) .......................................................................................................888 Angel Food Cake ...........................................................................................................................................889 Angel Food Cake with AmarettoAlmond Sauce ......................................................................................890 Brown Sugar Angel Food Cake ...................................................................................................................891 Cappuccino Angel Food Cake with Italian Meringue ...............................................................................892 ChocolateOrange Angel Food Cake ..........................................................................................................893 Delta Mocha Chiffon Cake ...........................................................................................................................894 Fallen Angel Cake .........................................................................................................................................896 Fresh Orange Sponge Cake..........................................................................................................................897 LemonVanilla Angel Food Cake with RaspberryBlueberry Sauce .....................................................898 Lime Angel Food Cake .................................................................................................................................900 MapleIced Angel Food Cake......................................................................................................................901 MatzoLemon Sponge Cake ........................................................................................................................902 Raspberry Chocolate Chiffon Cake ............................................................................................................903 Sponge Cake ..................................................................................................................................................904 Strawberries and Cream Angel Cake .........................................................................................................905 Strawberry Stuffed Angel Food Cake .........................................................................................................906 Texas Angel Cake ..........................................................................................................................................907 xxxvi

The Ultimate Cake Book

Table of Contents
Yellow Sponge Cake .....................................................................................................................................908 Banana Split Shortcakes...............................................................................................................................909 Bing Cherry Shortcakes ...............................................................................................................................910 Bisquick Shortcakes ......................................................................................................................................911 Bittersweet Molten Chocolate Cakes with Coffee Ice Cream ...................................................................912 BurntButter Baby Cakes ............................................................................................................................913 Cheesecake Cups ...........................................................................................................................................914 Cherry Baby Cakes .......................................................................................................................................915 Chocolate Cheesecake "Petit Fours" ..........................................................................................................916 Chocolate Cherry Bundtlettes .....................................................................................................................918 Chocolate Lava Cakes ..................................................................................................................................919 Cornmeal Shortcakes....................................................................................................................................921 Dark Cherry Shortcakes Jubilee .................................................................................................................923 Double Chocolate Lava Baby Cakes ...........................................................................................................924 Falling Chocolate Cakes with Raspberry Sauce ........................................................................................926 Fresh Rhubarb UpsideDown Baby Cakes ................................................................................................927 Gushing Mocha JavaLava Cakes ..............................................................................................................929 Individual Volcano Cakes ............................................................................................................................930 Liqueur Pound Cakes ...................................................................................................................................932 Little Cherry Cheesecakes ...........................................................................................................................933 Little Dixie Pound Cake ...............................................................................................................................934 Little Red Velvet Cakes ................................................................................................................................935 Maple Java Baby Bundt Cakes with Maple Java Butter Sauce ...............................................................936 Martha Grimes' Fairy Cakes .......................................................................................................................937 xxxvii

The Ultimate Cake Book

Table of Contents
Melting Moments Chocolate Cakes .............................................................................................................938 Mini Bundt Cakes with Chocolate Ganache ..............................................................................................939 Mini MochaToffee Crunch Cheesecakes ..................................................................................................940 Mini Peppermint and Chocolate Chip Cheesecakes ..................................................................................941 Miniature Amaretto Cakes ..........................................................................................................................942 Miniature Bundt Pound Cakes ....................................................................................................................943 Miniature Lemon Custard Cakes ................................................................................................................944 Molten Chocolate Baby Cakes .....................................................................................................................945 Old Fashioned Strawberry Shortcake ........................................................................................................946 Oozing Chocolate Cakes ...............................................................................................................................948 Pasteles de Cacao (Cocoa Cakes).................................................................................................................949 Pineapple UpsideDown Cake Miniatures .................................................................................................950 Pineapple UpsideDown Mini Bundts ........................................................................................................951 Sunken Raspberry Cakes with Raspberry Sauce ......................................................................................952 Raspberry Angel Food Shortcakes ..............................................................................................................953 Raspberry Steamer Cakes ............................................................................................................................954 Seaside Shortcakes ........................................................................................................................................955 Strawberry Shortcakes .................................................................................................................................956 The One and Only Authentic Southern Strawberry Shortcake ...............................................................957 Warm Chocolate Date Cakes .......................................................................................................................958 7Up Bundt Cake ..........................................................................................................................................959 7Up Cake ..................................................................................................................................................960 7Up Lemon Cheesecake with Strawberry Glaze .....................................................................................961 7Up Pound Cake .........................................................................................................................................962 xxxviii

The Ultimate Cake Book

Table of Contents
CocaCola Brownie Cake .........................................................................................................................963 CocaCola Cake .........................................................................................................................................964 CocaCola Carrot Cake ............................................................................................................................965 Colombian Fresh Banana Cake with Sea Foam Frosting .........................................................................966 Crater Cake with Cola Frosting ..................................................................................................................967 Dr. Pepper Cake ............................................................................................................................................968 Dr. Pepper Cherry Marshmallow Cake......................................................................................................969 Fresca Cake with Maraschino Icing ............................................................................................................970 Mountain Dew Cake ..................................................................................................................................971 Orange Crush Pound Cake ..........................................................................................................................972 Pepsi Cola Cake with Peanut Butter Frosting ...........................................................................................973 Pistachio Dream Cake ..................................................................................................................................974 Root Beer Cake .............................................................................................................................................975 Root Beer Float Cake....................................................................................................................................976 Soda Pop Strawberry Angel Food Cake .....................................................................................................977 Strawberry Soda Pop Cake ..........................................................................................................................978 Watergate Cake .............................................................................................................................................979 Watergate Cake with CoverUp Frosting ..................................................................................................980 Almond Torte with Fresh Raspberry Sauce ...............................................................................................981 Bavarian Apple Torte ...................................................................................................................................982 Bittersweet Chocolate Torte with Raspberries ..........................................................................................983 Chocolate Almond Flourless Torte..............................................................................................................984 Chocolate Decadence Torte ..........................................................................................................................985 Chocolate Praline Torte ...............................................................................................................................986 xxxix

The Ultimate Cake Book

Table of Contents
Chocolate Torte with Bailey's Irish Cream ................................................................................................987 Chocolate Torte with Buttercream Frosting ..............................................................................................988 Gingersnap Pumpkin Mousse Torte ...........................................................................................................989 Himmel Torte ................................................................................................................................................990 Linzer Torte ...................................................................................................................................................991 Marzipan Torte .............................................................................................................................................992 Matzo Meal Almond Torte ...........................................................................................................................993 Meringue Nut Torte ......................................................................................................................................994 Mexican Gold Nugget Brownie Torte .........................................................................................................995 Raspberry Angel Torte .................................................................................................................................996 Raspberry Hazelnut Torte ...........................................................................................................................997 Raspberry Nabisco Torte .............................................................................................................................998 RaspberryPineapple Cream Torte ............................................................................................................999 RaspberryWalnut Filled Almond Torte with Rum Icing .....................................................................1000 Tia Maria Torte...........................................................................................................................................1001 Vienna Torte ................................................................................................................................................1002 White Lily White Chocolate Cherry Torte ...............................................................................................1003 Amaretto Pear UpsideDown Cakes .........................................................................................................1004 Apple UpsideDown Cake .........................................................................................................................1005 Apricot UpsideDown Cake.......................................................................................................................1006 Banana Chocolate Chip UpsideDown Cake ...........................................................................................1007 Banana UpsideDown Cake.......................................................................................................................1008 Banana Walnut UpsideDown Cake .........................................................................................................1009 Blueberry UpsideDown Cake ..................................................................................................................1010 xl

The Ultimate Cake Book

Table of Contents
Buttery UpsideDown Cake with Fresh Mango and Candied Ginger ..................................................1011 Cherry Almond UpsideDown Cake ........................................................................................................1012 Cherry UpsideDown Cake .......................................................................................................................1013 Chocolate Cherry UpsideDown Cake .....................................................................................................1014 Chocolate Fudge Upside Down Cake ........................................................................................................1015 Chocolate Praline UpsideDown Cake .....................................................................................................1016 Chocolate Walnut Upside Down Cake ......................................................................................................1017 Cranberry UpsideDown Cake .................................................................................................................1018 Daffodil Upside Down Cake .......................................................................................................................1019 Deep Dish Apple Pie UpsideDown Cake .................................................................................................1020 Dole's Fast UpsideDown Cake .................................................................................................................1021 French Apple UpsideDown Cake ............................................................................................................1022 Friendship Sauce UpsideDown Cake ......................................................................................................1023 Fuzzy Navel UpsideDown Cake ...............................................................................................................1025 Gingerbread Peach UpsideDown Cake ..................................................................................................1026 Mango UpsideDown Cake ........................................................................................................................1027 Orange Spice UpsideDown Cake .............................................................................................................1028 Papaya UpsideDown Cake .......................................................................................................................1029 Peach UpsideDown Cake .........................................................................................................................1030 Peach Velvet UpsideDown Cake..............................................................................................................1031 Pina Colada UpsideDown Cake ...............................................................................................................1032 Pineapple Pecan UpsideDown Cake........................................................................................................1033 Pineapple Rum Upside Down Cake...........................................................................................................1034 Pineapple UpsideDown Cake ...................................................................................................................1035 xli

The Ultimate Cake Book

Table of Contents
Pineapple UpsideDown Mini Bundts ......................................................................................................1036 Pineapple UpsideDown Gouda Cake ......................................................................................................1037 Pumpkin UpsideDown Cake with Spiced Cream ..................................................................................1038 Raspberry UpsideDown Cake .................................................................................................................1039 Raspberry Upside Down PetitFour Cake ...............................................................................................1040 Rhubarb UpsideDown Cake ....................................................................................................................1041 Rosy Peach UpsideDown Cake ................................................................................................................1042 Sour Cherry UpsideDown Cake ..............................................................................................................1043 Spice Apple UpsideDown Cake ...............................................................................................................1044 Stacked Pineapple UpsideDown Cake ....................................................................................................1045 Strawberry UpsideDown Cake ................................................................................................................1046 Sumptuous Peach UpsideDown Cake .....................................................................................................1047 Upside Down German Chocolate Cake.....................................................................................................1048 Upside Down Peach Cake ...........................................................................................................................1049 UpsideDown Pumpkin Cake ....................................................................................................................1050

xlii

Almond Cake
1 cup butter, softened 1 cup granulated sugar 3 eggs 1 can Solo Almond Filling 2 1/4 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup milk 1 cup confectioners sugar 2 tablespoons light cream or milk 1/4 teaspoon almond extract Preheat oven to 350 degrees F. Grease and flour a 10inch tube pan or 12cup Bundt pan. Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make the glaze, combine the confectioners' sugar, cream or milk and almond extract in a small bowl. Stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.

Almond Cake

Almond, Orange and Polenta Cake


1 cup (2 sticks) butter 1 cup superfine sugar 2 cups ground almonds 1 teaspoon vanilla extract 3 eggs Grated zest of 2 oranges (set a few pinches aside for garnish, if desired) Juice of 1 orange 1 cup polenta 1 teaspoon baking powder Pinch of salt Crme frache or whipped cream, to taste Vin Santo or almondflavored liqueur, to taste Sliced almonds (optional) Orange zest (optional) Preheat the oven to 375 degrees F. Butter and flour a 9inch springform cake tin. Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in the ground almonds and the vanilla extract. Add the eggs, one at a time, beating thoroughly before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder and salt. Spoon into the buttered cake tin and bake for 3540 minutes or until a deep golden brown and still a little bit wobbly in the center. Cool cake in pan about 20 minutes, then loosen sides of pan and finish cooling. To serve, cut into slices, put a dollop of whipped cream or crme frache on top of each piece and drizzle with a little of the Vin Santo or almond liqueur. Add sliced almonds and a sprinkle of orange zest, if desired. Makes 6 to 8 servings.

Almond, Orange and Polenta Cake

Aloha Bundt Cake


3 cups allpurpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon cinnamon 1 1/2 cups vegetable oil 3 eggs, beaten 1 (8 ounce) can crushed pineapple (with juice) 12 maraschino cherries, drained and halved 4 bananas, chopped into about 1/4inch pieces 1 cup chopped pecans Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Sift together flour, sugar, baking soda, cinnamon, and salt: stir in oil and eggs. Add remaining ingredients and pour into prepared pan. Bake for 1 hour. Cool completely before frosting. Cream Cheese Frosting 8 ounces softened cream cheese 1/4 cup softened butter 1 pound confectioners' sugar 1/2 cup coconut 1/2 cup chopped pecans 1 teaspoon vanilla extract A few teaspoons of milk to thin Combine all ingredients, thinning with milk a teaspoon at a time to desired spreading consistency and frost cake.

Aloha Bundt Cake

Apple Blossom Bundt Cake


1 1/2 cups vegetable oil 1 1/2 cups granulated sugar 3 eggs 3 cups allpurpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1 teaspoon vanilla extract 3 cups apples, unpeeled and chopped 1/2 cup walnuts or pecans, chopped Preheat oven to 325 degrees F. Use solid vegetable shortening to generously grease a Bundt baking pan. Cream oil and sugar together. Add eggs, one at a time, beating well. Sift dry ingredients and spices together. Add to sugar mixture. Add vanilla extract, apples and nuts to batter and fold all together. Bake in prepared Bundt pan for 1 hour and 15 minutes. Cool 20 minutes before removing from pan. Serve warm or cool without icing.

Apple Blossom Bundt Cake

Apple Butter Cake


1 cup butter or margarine, melted and cooled 2 cups granulated sugar 2 eggs 2 cups sifted allpurpose flour 1 1/2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1/2 teaspoon salt 2 teaspoons vanilla extract 1 cup chopped pecans 8 cups chopped, peeled apples Combine melted, cooled butter and sugar. Add eggs, then flour, baking soda, spices, salt and vanilla extract. Fold in pecans and apples. Bake in wellgreased and floured tube pan for 1 1/2 hours at 325 degrees F.

Apple Butter Cake

Apple Cake with Marzipan Filling


Cake 9 ounces butter 8 ounces granulated sugar 12 ounces selfrising flour 6 large eggs 2 tablespoons Calvados apple liqueur 1 cooking apple, like golden delicious Filling and Topping 6 ounces butter 6 ounces confectioners' sugar 1 tablespoon Calvados 1 (4 ounce) package marzipan 1/2 teaspoon cinnamon Preheat the oven to 350 degrees F. Grease and line with greaseproof paper one 10inch springform or loosebottomed tin. Beat the butter with an electric whisk until the butter is soft. Add sugar and beat until perfectly smooth and light and fluffy. Beat all the eggs together separately, and add very slowly to prevent the cake mix curdling. Now add in the Calvados. Core the apple and chop finely, leaving the skin on. Fold the apple flesh into the cake mix. Sift the flour into the cake and apple mix, and fold in gently. Transfer to the cake tin, level and bake in the centre of the oven, undisturbed if possible, for 45 minutes, or until the top springs back when touched. Note that a knife inserted into the cake may not come out perfectly clean because of the apple. Cool the cake in the tin for a few minutes before turning out to cool on a wire rack. To finish: If the cake is quite thick, it is possible to cut it as a sandwich cake. If you do this, use 9 ounces of butter and sugar for the topping and filling mix, instead of 6 ounces. Slice the cake into two layers with the longest, thinnest knife you have. Beat the butter until soft and creamy and then beat in the confectioners' sugar until it is light and fluffy. Stir in the Calvados. If you are sandwiching the cake, fill with a thin layer of icing first, and stick the two layers together. To get a better level, it is usual to put the top of the cake in the middle. Spread the icing on top of the cake smoothly. Roll the icing into balls (about walnut size), slice the balls in half and press into the icing. Sprinkle the cinnamon on top.

Apple Cake with Marzipan Filling

Apple Dapple Cake


2 cups granulated sugar 1 1/2 cups corn oil 3 eggs 3 cups unsifted flour 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon salt 3 cups finely diced apples 2 cups chopped pecans Preheat oven to 325 degrees F. Combine sugar and oil and beat well. Add eggs, one at a time. Sift dry ingredients and stir into egg mixture. Beat in apples, nuts and vanilla extract. Pour into a buttered springform tube pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean. Glaze 1 cup dark brown sugar 1/4 pound butter 1/2 cup heavy cream Combine ingredients and boil for 3 minutes. Reserving 1/3 cup, pour over the hot cake. Cool and remove from pan. Just before serving, pour remaining Glaze over.

Apple Dapple Cake

Applesauce Loaf Cake


1 1/2 cups unsweetened applesauce 1/2 cup lard 1 cup granulated sugar 1 cup raisins 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 teaspoons baking soda 2 cups flour 1/2 cup black walnuts, chopped 1 heaping tablespoon cocoa powder Heat applesauce in large saucepan. Add lard. Stir until melted. Add raisins and baking soda. Cool slightly. Add flour, salt and spices. Mix well. Fold in nut meats. Pour into a greased large loaf pan. Bake at 350 degrees F for 45 minutes to 1 hour. Cool and frost with Caramel Frosting. Caramel Frosting 1 cup firmly packed brown sugar 1/4 cup butter 1/4 cup milk 1 cup confectioners' sugar 1 teaspoon vanilla extract Boil brown sugar, butter and milk for 3 minutes ( I do this in the Microwave) and let cool until just warm. Add confectioners' sugar and vanilla extract. Beat until smooth and right consistency. If too stiff you can add a little milk.

Applesauce Loaf Cake

Applesauce Carrot Cake


3/4 cup butter or margarine, softened 1 cup granulated sugar 1 1/2 cups firmly packed brown sugar 2 eggs 3/4 cup shredded carrots 2 1/4 cups applesauce 3 cups allpurpose flour 1 1/2 cups whole wheat flour 1 tablespoon baking soda 1 1/2 teaspoons ground nutmeg 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground allspice 1 cup chopped walnuts 1 cup raisins Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir carrots into applesauce. Combine flour, soda, and spices; add to creamed mixture alternately with applesauce mixture, beginning and ending with flour mixture. Mix well after each addition. Fold in walnuts and raisins. Pour batter into a greased and floured 10inch tube pan. Bake at 350 degrees F for 1 hour and 20 to 25 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan; let cool. Yield: 10 servings.

Applesauce Carrot Cake

10

Arizona Lemon Cake


1 1/2 cups granulated sugar 1/2 cup butter, softened 3 eggs 2 1/2 cups allpurpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/4 cup poppy seed 2 tablespoons grated lemon peel 2 tablespoons lemon juice Lemon Glaze Preheat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan. Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time. Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan. Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with a longtined fork. Pour about twothirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze. Lemon Glaze 2 cups confectioners' sugar 1/4 cup butter, melted 2 tablespoons grated lemon peel 1/4 cup lemon juice Mix all ingredients.

Arizona Lemon Cake

11

Asparagus Bundt Cake


3 cups allpurpose flour 2 cups granulated sugar 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups vegetable oil 3 eggs, beaten 2 cups grated fresh asparagus (about 1 pound), drained 1 (8 ounce) can crushed pineapple, undrained 1 to 2 tablespoons grated orange peel 2 teaspoons vanilla extract 1 1/2 cups chopped pecans In a large bowl combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10inch fluted tube pan. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Icing 3 ounces cream cheese, softened 2 3/4 cups confectioners sugar 2 teaspoons grated orange peel 1 teaspoon vanilla extract 3 to 4 tablespoons milk Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.

Asparagus Bundt Cake

12

Banana Cake
1/2 cup butter or margarine 1 cup granulated sugar 2 eggs 34 mediumsize bananas 1 1/2 cups flour 1 teaspoon baking soda 1/2 cup nuts 1 teaspoon vanilla extract Cream butter and sugar; add beaten eggs. Sift flour with baking soda and add with the other ingredients. Put in greased loaf pan and bake 1 hour at 350 degrees F.

Banana Cake

13

Banana Nut Cake


2 1/4 cups allpurpose flour 3/4 cup uncooked rolled oats 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 cups mashed ripe bananas (about 6 medium bananas) 3/4 cup thawed frozen unsweetened apple juice concentrate 4 eggs, beaten 1/2 cup butter or margarine, melted 2 teaspoons vanilla extract 3/4 cup chopped walnuts Cream Cheese Glaze (see below) Preheat oven to 350 degrees F. Combine dry ingredients in large bowl. Add all remaining ingredients except walnuts and Cream Cheese Glaze; mix well. Stir in walnuts; spread into wellgreased Bundt or tube pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; turn cake out onto wire rack. Cool completely. If desired, prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled. Makes 12 servings. Cream Cheese Glaze 3 ounces regular or reduced calorie cream cheese, softened 2 tablespoons thawed frozen unsweetened apple juice concentrate 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon Combine all ingredients in small bowl; beat until smooth.

Banana Nut Cake

14

Banana Zucchini Cake


1 mediumsize ripe banana 4 eggs (at room temperature) 2 cups granulated sugar 1 cup vegetable oil 1 1/2 cups zucchini, shredded 3 cups allpurpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon salt 1 1/2 cups walnuts, chopped 1 cup raisins Peel banana and puree in blender to make 1 cup. In large bowl, beat eggs. Blend in sugar and oil. Beat 1 minute. Add banana and zucchini; mix well. Sift flour, soda, baking powder, cinnamon and salt. Fold into banana mixture. Stir in walnuts and raisins. Pour batter in greased and floured 10inch tube pan. Bake at 350 degrees F for about 1 hour or until tester comes out clean. Cool 20 minutes. Invert cake onto serving platter. Dust with confectioners' sugar or frost with 1 small can pecan frosting.

Banana Zucchini Cake

15

Bananas and Cream Bundt Cake


1/3 cup solid shortening 1 1/4 cups granulated sugar 2 eggs 1 teaspoon vanilla extract 3 medium ripe bananas, mashed 2 cups allpurpose flour 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 ounces) sour cream* 3/4 cup chopped walnuts or pecans In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla extract and bananas. In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts. Pour into a greased and floured 10inch Bundt pan. Bake at 350 degrees F for 50 minutes or until done. Cool, then dust with confectioners' sugar before serving. Yield: 12 servings.

Bananas and Cream Bundt Cake

16

Barefoot Contessa Lemon Cake


Makes two 8inch loaves 1/2 pound unsalted butter, at room temp 2 1/2 cups granulated sugar 4 extralarge eggs at room temp 1/3 cup grated lemon zest (68 large lemons) 3 cups allpurpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice 3/4 cup buttermilk at room temp. 1 teaspoon pure vanilla extract Glaze 2 cups confectioners' sugar 3 1/2 tablespoons freshly squeezed lemon juice Preheat oven to 350 degrees F. Grease two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on med. speed, add the eggs, one at a time, and the lemon zest. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Barefoot Contessa Lemon Cake

17

Big Bowl Cocoa Cake


1 cup cocoa 1 cup shortening 1 teaspoon baking soda 1 teaspoon cinnamon Over the above pour 1 cup boiling water and stir until smooth. Add: 1 cup milk 2 teaspoons vanilla extract 1 teaspoon salt 2 eggs 1 teaspoon baking powder 2 1/4 cups granulated sugar 3 1/4 cusp flour Beat until smooth and pour into a greased and floured pan. I use an angel food cake pan. Bake at 350 degrees F for 40 minutes or until knife inserted into center comes out clean. Bake for 20 minutes in 2 round pans or makes 2 dozen cupcakes for 15 minutes.

Big Bowl Cocoa Cake

18

Black Forest Bundt Cake


16 servings 1 cup lite cherry pie filling 1/4 teaspoon pure almond extract 1 1/3 cups granulated sugar 1/4 cup vegetable oil 4 ounces sweet baking chocolate, melted 4 large egg whites 3 1/4 cups allpurpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/3 cup unsweetened cocoa powder 1 2/3 cup buttermilk 2 teaspoons pure vanilla extract Vegetable cooking spray 1/2 teaspoon powdered sugar Heat oven to 350 degrees F. Coat 12cup (10inch) Bundt pan with cooking spray. Combine pie filling and almond extract; stir well; set aside. In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well. Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter; set aside. Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter. Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar.

Black Forest Bundt Cake

19

Black Walnut Cake


1/2 cup butter 2 cups firmly packed brown sugar 3 egg yolks, beaten 3 teaspoons baking powder 2 cups allpurpose flour 1/2 teaspoon salt 2/3 cup milk 1 teaspoon vanilla extract 1 cup black walnuts, finely chopped 3 egg whites, stiffly beaten Combine butter and sugar and beat until smooth. Add beaten egg yolks and mix well. Combine dry ingredients and add to creamed mixture, alternately with milk. Add vanilla extract and walnuts and mix well. Fold in stifflybeaten egg whites. Bake in greased 9 or 10inch tube pan at 350 degrees F or until cake is done.

Black Walnut Cake

20

Blackberry Cake
1 teaspoon baking soda 1 cup buttermilk 1 cup shortening or butter 5 eggs, beaten until smooth 2 cups granulated sugar 3 cups flour 2 teaspoons cinnamon 2 teaspoons nutmeg 2 teaspoons ground allspice 2 teaspoons ground cloves 1 teaspoon salt 2 cups blackberries Add baking soda to buttermilk. Mix flour, spices and salt together. Add all remaining ingredients except blackberries to the buttermilksoda mixture; mix well. Add the blackberries (drain all juice, if frozen or canned), and beat until well mixed. Batter will be thick. Grease and flour a tube cake pan. Bake at 350 degrees F for 1 hour. May be served plain or with whipped cream.

Blackberry Cake

21

Blackberry Cake and Caramel Frosting


1 cup butter flavored Crisco 2 cups granulated sugar 2 eggs 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon nutmeg 4 cups flour 1/2 teaspoon salt 1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar) 1 teaspoon baking soda dissolved in half of milk 3/4 cup blackberries plus 1/4 cup juice 1/2 cup chopped nuts Frosting 1 cup light brown sugar (firmly packed) 5 tablespoons canned milk (carnation) 1 tablespoon butter 1/2 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups confectioners' sugar, sifted Cake: Cream Crisco and sugar; add eggs and beat well. Add flour and spices (sifted together) alternately with milk. Fold in berries, juice, and nuts, gently. Bake in a 10inch tube pan for 1 hour and 10 minutes. Use cake tester. Bake a few more minutes if needed. Bake in a 350 degree F oven. Frost and dust with confectioners' sugar. Easy Caramel Frosting: In saucepan, mix first four ingredients. Heat to boiling; stirring constantly. Remove from heat to cool. Stir in vanilla. Add confectioners' sugar about 3 tablespoonfuls at a time. Beat until smooth and creamy. Frost cake.

Blackberry Cake and Caramel Frosting

22

Blackberry Jam Cake


6 eggs, beaten 2 cups granulated sugar 1 cup butter 1 cup buttermilk 1 teaspoon baking soda 1/2 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon allspice 3 cup allpurpose flour 2 cups blackberry jam 1 large box raisins 1 cup chopped nuts 1 teaspoon baking powder Mix ingredients as listed above. Bake in greased tube pan at 325 degrees F for one hour.

Blackberry Jam Cake

23

Broken Glass Cake


3 small boxes gelatin, one each flavor 3 envelopes Knox plain gelatine 1/2 cup water 1 cup pineapple juice 1/2 cup granulated sugar 2 cups whipping cream Graham cracker crumbs Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes. Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool. When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6 hours.

Broken Glass Cake

24

Brown Sugar Cake


1 cup shortening 1/2 cup (1 stick) margarine 1 (16 ounce) box light brown sugar 1 cup granulated sugar 5 eggs 3 cups sifted allpurpose flour 1/2 teaspoon baking powder 1 cup milk 1 teaspoon vanilla extract 1 cup nuts, finely chopped Cream shortening, margarine and brown and white sugars. Add eggs, one at a time, beating well after each addition. Add flour and baking powder which have been sifted together alternately with milk. Add vanilla extract, then nuts dredged in flour. Pour into a greased and floured 10inch tube pan. Bake for 1 1/2 hours at 325 degrees F.

Brown Sugar Cake

25

Brown Sugar Loaf Cake


1/2 cup butter 2 cups light brown sugar, packed 4 egg yolks 1 egg white 1/2 teaspoon baking soda or 3 teaspoons baking powder* 1 cup milk, sweet or sour* 3/4 cup chopped walnuts 2 2/3 cups cake flour Salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 teaspoon vanilla extract * Use baking soda with sour milk or baking powder with sweet milk. Preheat oven to 350 degrees F. Cream the butter and sugar. Add yolks one at a time, then the egg white. Beat well. Sprinkle nuts with some of the flour; add a little salt. Mix the remaining dry ingredients. Add alternately with the milk. Fold in nuts and vanilla extract last. If dough is too thick, add 2 tablespoons water. Bake in greased loaf pan for 45 minutes.

Brown Sugar Loaf Cake

26

Brownstone Front Cake


1 cup buttermilk 1 teaspoon baking soda 1 cup (2 sticks) margarine 2 cups granulated sugar 3 egg yolks 2 squares unsweetened chocolate, melted 3 cups cake flour 1/2 teaspoon salt 1 teaspoon vanilla extract 3 egg whites, stiffly beaten Mix buttermilk and baking soda together; let stand to expand. Cream margarine and sugar. Add yolks and chocolate; mix. Add buttermilk mixture, then sifted ingredients. Add vanilla extract and beat well. Fold in egg whites. Bake in greased, lined tube pan at 300 degrees F for 1 hour. This cake is delicious unfrosted or, for a special touch, frost with Icing for Brownstone Front Cake. Icing for Brownstone Front Cake 1 cup (2 sticks) butter or margarine 2 cups granulated sugar 1 (5 1/3 ounce) can evaporated milk 1 1/2 teaspoons vanilla extract In saucepan, combine margarine, sugar and milk. Dissolve over low heat. Bring to boiling point and simmer 45 minutes uncovered. Remove from heat; add vanilla extract. Cool to room temperature, then beat well. Spread on cake.

Brownstone Front Cake

27

Bumpy Highway Cake


Cake 1 (14 ounce) can sweetened condensed milk (not evaporated milk), divided 1 cup Butter flavor Criscoall vegetable shortening or 1 Butter Flavor Crisco stick all 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 eggs 2 teaspoons vanilla extract 1 cup buttermilk or sour milk (see note) 1/2 cup Premium Europeanstyle cocoa 2 1/2 cups allpurpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup hot water Drizzle 1/3 cup Europeanstyle cocoa 3 tablespoons CRISCO Oil Frosting 1/4 cup Butter Flavor CRISCO allvegetable shortening or 1/4 Butter Flavor CRISCO Stick Reserved sweetened condensed milk 1 cup confectioners' sugar 1/2 cup miniature marshmallows, halved 1 cup chopped nuts Heat oven to 350 degrees F. Grease 10inch (12cup) Bundt pan with Butter Flavor Crisco. Flour lightly. Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting. For cake, combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup condensed milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk and 1/2 cup cocoa. Beat until well blended. Combine flour, baking soda, cinnamon and salt in medium bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water with spoon just until blended. DO NOT OVERMIX. (Batter will be thin.) Pour into pan. Bake at 350 degrees F for 35 to 50 minutes or until top springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 15 minutes. For drizzle, combine 1/3 cup cocoa and Crisco Oil in small bowl. Stir to blend. For frosting, combine 1/4 cup Butter Flavor Crisco, reserved condensed milk and confectioners' sugar in medium bowl. Beat at high speed until glossy and of desired spreading consistency. Spread on warm Bumpy Highway Cake 28

The Ultimate Cake Book cake. Sprinkle with marshmallows and then nuts. Decorate with chocolate drizzle. Serve warm or cool completely. NOTES: To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using. Substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted, for cocoa and oil, if desired.

Bumpy Highway Cake

29

Buttery Cinnamon Cake


2 cups allpurpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon salt 2/3 cup shortening 1 1/3 cups granulated sugar 1 1/2 teaspoons vanilla extract 3 eggs 2/3 cup milk Cinnamon Syrup 1/2 cup granulated sugar 1/4 cup plus 2 tablespoons butter 1/3 cup water 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon Preheat oven to 350 degrees F. Grease and lightly flour a 10inch fluted tube pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt. Beat shortening until light and fluffy. Add 1 1/3 cups granulated sugar and 1 1/2 teaspoons vanilla extract. Continue beating until fluffy. Add eggs one at a time, beating for at least 1 minute after each addition. Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into prepared pan. Bake or 40 minutes. Remove cake from oven and let cool in pan for 10 minutes before turning out. After removing cake from pan and while it is still warm poke holes around top of the cake with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with confectioners' sugar. Cinnamon Syrup: In a saucepan combine all syrup ingredients. Heat and stir until butter melts. DO NOT BOIL. Pour syrup over cake while it and the cake are still warm.

Buttery Cinnamon Cake

30

Candied Pineapple Macadamia Loaves


Prepare the Candied Pineapple the day before you make the loaves. Candied Pineapple 3 (20 ounce) cans pineapple chunks in heavy syrup, undrained 3 cups granulated sugar 1 1/2 cups light corn syrup 2 tablespoons butter or margarine In a 5quart saucepan, heat the pineapple, sugar and corn syrup, stirring until sugar dissolves. Boil gently, stirring occasionally in the beginning and then often as syrup thickens for 50 minutes. Add butter and continue cooking until pineapple is slightly caramelized and syrup is very thick, about 10 minutes. With slotted spoon, drain well and place in a single layer on a rack over a shallow baking pan (cake rack over a brownie pan). Bake at 225 degrees F for 45 minutes. Cool for several hours (or overnight) on rack. There will be about five loosely packed cups of candied pineapple. There will be 2 to 3 cups of syrup. Refrigerate and use on pancakes or ice cream. Makes 3 loaves. Candied Pineapple Macadamia Loaves 5 cups Candied Pineapple 1 1/2 cups salted macadamia nuts, chopped 1 cup flaked coconut 2 cups flour (fork stir to aerate before measuring) 3/4 cup butter or margarine, at room temperature 1 1/2 cups granulated sugar 5 large eggs 2 tablespoons milk mixed with 1 teaspoon vanilla extract Line three (7 x 3inch) loaf pans with wax paper. Reserve 1 cup of pineapple. Coat remaining pineapple, macadamia nuts and coconut with 1/4 cup of flour. Use electric mixer at low speed in a large bowl to cream butter and sugar. Add eggs one at a time, beating each 25 seconds. Add remaining flour alternately with milk mixture. With spoon, stir in pineapplenut mixture. Divide evenly among pans and press reserved pineapple into tops. Bake at 300 degrees F for 1 1/4 to 1 1/2 hours. Test for doneness with a wooden pick. Cool in pans on rack for 15 minutes. Turn out and cool. Store in refrigerator or wrap well and freeze.

Candied Pineapple Macadamia Loaves

31

Carrot Cake
4 eggs 1 1/2 cups granulated sugar 1 1/2 cups vegetable oil 3 1/4 cups whole wheat flour 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 (8 ounce) can crushed pineapple, drained 2 cups finely grated carrots (1 pound) 1 cup chopped pecans 1 cup chopped dates Grease a 10inch angel food cake pan; line bottom with wax paper. Beat eggs in a large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of the whole wheat flour with baking powder, baking soda, salt and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots. Mix well. Toss pecans and dates with remaining 1/4 cup whole wheat flour; stir into batter. Turn into prepared pan. Bake at 350 degrees F for 1 hour 15 minutes, or until top of cake springs back when lightly pressed with finger. Cool cake in pan on wire rack about 15 minutes. Remove cake from pan; peel off wax paper. Cool completely before cutting. Wrap tightly in foil or plastic wrap to store. Cake keeps well.

Carrot Cake

32

Carrot Cake with Rum Sauce


1 (8 3/4 ounce) can crushed pineapple in syrup 3 cups allpurpose flour 2 cups granulated sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 1 1/2 cups vegetable oil 2 teaspoons vanilla extract 2 cups coarsely shredded carrots, loosely packed 1 1/2 cups broken pecans Grease a 10 x 4inch angel cake pan. Drain pineapple and reserve syrup. In large bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours. Place pan on a wire rack to cool for 10 minutes. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce. Rum Sauce 1 cup packed dark brown sugar 1/2 cup dark corn syrup 1/2 cup light cream 1/4 cup butter 1/4 cup light rum 1 teaspoon vanilla extract In a 2quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract. Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently.

Carrot Cake with Rum Sauce

33

Chilled Raspberry Bavarian Cake


1 1/2 tablespoons unflavored gelatine 1/4 cup cold water 2 cups milk 2 eggs, separated 3/4 cup granulated sugar 1 teaspoon lemon juice 1 cup raspberries 1/2 cup heavy cream, whipped Soften gelatine in water for 5 minutes. Scald milk; add gelatine and stir until dissolved. Mix egg yolks with sugar and gradually add hot milk. Cook over boiling water for 3 minutes or until mixture coats a spoon. Remove from heat and chill. When mixture begins to thicken, add lemon juice and raspberries. Fold in stiffly beaten egg whites and whipped cream. Pour into springform pan and chill until firm. Unmold. Slice to serve.

Chilled Raspberry Bavarian Cake

34

Chocolate Bondage with Lush Chocolate Sauce


Cake 1 pound high quality semisweet chocolate 4 tablespoons water 2 teaspoons vanilla extract 1 tablespoon flour 3 tablespoons granulated sugar 10 tablespoons unsalted butter, softened 4 egg yolks 4 egg whites Butter an 8inch springform pan. Line with wax paper and butter the paper. Set oven rack in center of oven and preheat oven to 425 degrees F. Chop chocolate fine. Melt chocolate, with the water, in the top of a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first 3 minutes, until only a small solid chunk of chocolate remains). Remove from heat and stir until completely melted and smooth. Add vanilla extract. Whisk in flour, sugar and butter. Whisk in egg yolks, one by one. Batter should be the consistency of frosting. Beat egg whites to stiff peaks. Fold into chocolate base. Pour into prepared pan and bake 15 minutes. Let cool in oven with door ajar. Run knife around cake to loosen sides. Remove springform sides. Invert cake onto a serving platter or cake pedestal. Carefully lift off pan bottom and peel away wax paper. The top will sink, forming a basin, as it cools completely. Fill basin with Lush Chocolate Sauce. Lush Chocolate Sauce 8 (1 ounce) squares chocolate 1 cup heavy cream 1/2 cup granulated sugar Chop chocolate evenly. In a saucepan, heat half the cream with the sugar until it boils. Remove from heat. Add chocolate and stir until it melts and mixture is smooth. Add remaining cream and stir until thick and smooth. Decorate by piping Framboise Chantilly Cream around the base of the cake. Chill immediately. To serve, remove from refrigerator 30 minutes before serving. Slice with a knife dipped in hot water, then wiped dry. Framboise Chantilly Cream 1 cup cream 1 tablespoon confectioners' sugar 1 1/2 teaspoons Framboise, Chambord or raspberry liqueur* In a cold bowl and with cold beaters, whip cream, sugar and Framboise to stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours. Makes 2 cups. * If you prefer to not use raspberry liqueur, whip the cream, then fold in 1 tablespoon raspberry jam.

Chocolate Bondage with Lush Chocolate Sauce

35

Chocolate Chip Bundt Cake


Serves 8 1 cup butter or margarine, softened 1 cup superfine sugar 4 medium eggs, beaten 1 1/4 cups selfrising flour 1/2 cup unsweetened cocoa powder Topping 5 ounces bittersweet or semisweet (dark cooking) chocolate 3 tablespoons butter Maraschino cherries Preheat oven to 350 degrees F. Grease a 9inch ring or Bundt pan and line the bottom with greased parchment (baking) paper. Cream together the butter and sugar until very light and smooth. Slowly incorporate the eggs; then fold in the flour and the cocoa, mixing until thoroughly blended. Spoon into the cake pan. Bake for about 50 minutes, or until the cake comes away from the side of the pan and feels firm on the top. Test the center by piercing with a thin skewerit should come out dry. Cool in the pan for a few minutes, then turn out onto a wire rack to cool. For topping: slowly melt the chocolate in a small saucepan over simmering water or in a microwave oven. Stir in the butter. Pour over the top of the cake, allowing it to flow down the sides. Decorate with cherries.

Chocolate Chip Bundt Cake

36

Chocolate Chip Beer and Sour Cream Cake


3/4 cup butter 1 1/2 cups granulated sugar 3 eggs 1 1/2 teaspoons vanilla extract 2 cups sour cream 3 cups allpurpose flour, unsifted 1/2 teaspoon baking powder 1 1/2 teaspoons baking soda 1/8 teaspoon salt 3/4 cup beer Combine: 3/4 cup walnuts, chopped 3/4 cup chocolate chips* 1/2 cup granulated sugar 4 tablespoons cinnamon Cream butter and sugar till fluffy. Add eggs one at a time. Blend well. Add vanilla extract and sour cream. Blend till creamy. Add flour, baking powder, baking soda, salt and beer. Blend well. In a small bowl, combine nuts, chips, sugar and cinnamon. Pour flour mixture into greased and floured tube pan. You may alternate flour mixture then nut and chip mixture. Or you may combine nuts and chip mixture to flour mixture and pour all into pan. I do the latter. Bake at 350 degrees F for 5060 minutes or till inserted knife comes out clean. Leave cake in pan about 10 minutes then empty on to rack to cool. *Dust chips with flour to prevent sticking.

Chocolate Chip Beer and Sour Cream Cake

37

Chocolate Macaroon Tunnel Cake


Cake 1/2 cup shortening 1 3/4 cups granulated sugar 1 egg yolk 2 teaspoons vanilla extract 4 eggs 2 cups sifted allpurpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 3/4 cup cold water 1/2 cup sour cream Coconut Macaroon Filling 1 egg white 1/4 cup granulated sugar 1 cup flaked coconut 1 tablespoon allpurpose flour 1 teaspoon vanilla extract Vanilla Glaze 2 cups sifted confectioners' sugar 1 tablespoon butter, softened 1 teaspoon vanilla extract 2 tablespoons milk, or as needed Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10inch Bundt pan. Cake: In a large bowl, blend together the shortening, granulated sugar, egg yolk and vanilla extract until smooth. Beat in eggs one at a time using an electric mixer. Combine flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan. Coconut Macaroon Filling: In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in granulated sugar while continuing to whip to firm peaks. Fold in the coconut, flour and vanilla extract by hand using a spatula or wooden spoon. Drop this mixture by teaspoonsful over the chocolate batter in the pan, being careful not to let the filling touch the sides of the pan. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with Vanilla Glaze. Vanilla Glaze: Mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake. NOTE: The vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder. Chocolate Macaroon Tunnel Cake 38

Coconut Marzipan Cake


1 cup (2 sticks) softened unsalted butter plus more for greasing pan 1/4 cup sweetened flaked coconut 8 ounces marzipan 1/2 cup granulated sugar 1/2 teaspoon coconut extract 6 large eggs 1 cup cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 to 3 cups fresh raspberries or other fruit 1 teaspoon confectioners' sugar Heat oven to 350 degrees F. Butter a 10inch springform tube pan, and sprinkle flaked coconut around its bottom and sides. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds. In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter. Pour mixture into prepared baking pan. Bake until surface is golden brown and a wooden pick inserted in center comes out clean, 40 to 50 minutes. Remove from oven, and allow to cool in pan until slightly warm. To release cake from pan, remove springform ring. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately. Yield: 8 to 10 slices.

Coconut Marzipan Cake

39

Chocolate Raspberry Bundt Cake


Cake 2/3 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 eggs, room temperature 1 teaspoon almond extract 16 ounce sour cream 1 3/4 cups allpurpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons cinnamon 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup finely ground toasted almonds 3/4 cup raspberry preserves Whipped cream and fresh raspberries for garnish Preheat oven to 350 degrees F. Coat a Bundt pan with butter. Dust with flour and set aside. Cream the butter and sugar until light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time, scraping sides of bowl to incorporate each entirely. Add the almond extract and then the sour cream. Sift together the flour, cocoa powder, cinnamon, baking soda and salt. Add the ground almonds. Using the low speed of a mixer, beat the flour mixture into the butter mixture. Fill the prepared pan with half of the batter. Drop the raspberry preserves on the batter, taking care not to let preserves touch the sides of the pan. Bake at for 50 minutes or until a wooden pick inserted in the outside circumference of the cake away from the preserves comes out clean. Run a knife around the edges to loosen cake. Cool cake completely in pan before turning out onto serving plate. Glaze with Chocolate Glaze. Garnish with whipped cream and fresh raspberries. Chocolate Glaze 1/4 cup water 1/4 cup light corn syrup 2/3 cup granulated sugar 2 tablespoons raspberry or almond flavored liqueur 6 ounces semisweet chocolate, coarsely chopped Heat the water, corn syrup and sugar to boil to dissolve. Stir in chocolate and liqueur. Let the mixture rest, stirring occasionally, until chocolate is dissolved and incorporated into the glaze. Let glaze cool slightly to thicken before using.

Chocolate Raspberry Bundt Cake

40

Chocolate Raspberry Pudding Cake


1 1/2 cups allpurpose flour 1 1/2 teaspoons baking powder Pinch of salt 1/3 cup bestquality unsweetened cocoa powder 8 tablespoons (1 stick) unsalted butter 1 tablespoon framboise 1/2 cup superfine sugar 1/2 cup light muscovado sugar or light brown sugar 8 ounces bestquality bittersweet chocolate 3/4 cup black coffee and 3/4 cup water, or instant coffee made with 2 teaspoons instant coffee and 1 1/2 cups boiling water 2 eggs, beaten slightly 8 ounces raspberries plus more, for serving Confectioners' sugar, for dusting Preheat oven to 350 degrees F. Butter an 8inch springform pan and line the base with baking parchment. Sift the flour, baking powder, salt, and cocoa powder together in a bowl and set aside. Put the butter, framboise, sugars, chocolate and coffee with water in a heavybottomed saucepan and stir over low heat until everything melts and is thickly, glossily smooth. Stir this mixture into the sifted flour and cocoa. Beat well until all is smooth and glossy again, then beat in the eggs. This will be runny don't panic, and don't add more flour; the chocolate itself sets as it cooks and then cools. Pour into the prepared pan until you have covered the base with about an inch of the mixture, and then cover with raspberries and pour the rest of the mixture on top. You may have to push some of the raspberries back under the cake batter by hand. Bake 45 to 50 minutes, until the top is firm and probably slightly cracked; don't try to test by poking in a skewer as you don't want it to come out clean; the grunge is what the cake is about. When it's ready, take the cake out of the oven and put on a rack. Leave in the pan for 15 minutes and then turn out. When you're just about to eat, dust the cake with the confectioners' sugar tapped through a strainer. Serve with the additional berries, piled in a bowl.

Chocolate Raspberry Pudding Cake

41

Chocolate Sin Cake


1 cup (2 sticks) butter 1 1/2 cups granulated sugar 4 eggs 1 (6 ounce) package semisweet chocolate chips 1 1/2 cups chocolate syrup 1 1/2 cups applesauce 1 teaspoon vanilla extract 1 teaspoon pure almond extract 1/2 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups flour 1 cup chopped nuts (optional) Preheat oven to 325 degrees F. Cream butter and sugar well. Add eggs 1 at a time. Beat until light and fluffy. Melt the chocolate morsels with the syrup in a double boiler. Add to the butter and egg mixture. Add remaining ingredients, and blend well. Pour batter into a wellgreased 10inch Bundt pan or a 10inch round pan. Bake for 1 hour or until a wooden pick inserted comes out clean. Cool well before turning out of pan. This cake is very moist and requires no frosting, but it is delicious with whipped cream.

Chocolate Sin Cake

42

Chocolate Suicide
14 to 16 servings 6 ounces (1 1/2 sticks) unsalted butter, cut in squares 12 ounces semisweet chocolate 4 eggs plus 1 yolk 4 egg whites White chocolate sauce (recipe below) Fresh strawberries and/or kiwi to garnish White Chocolate Sauce 5 ounces white chocolate, chopped 2 to 3 ounces whipping cream Combine chocolate and cream in small saucepan set in larger pan filled to within 1inch of the top with water to create stovetop water bath. Gently cook over medium heat until mixture reaches body temperature, stirring occasionally. Remove from heat, strain through fine sieve to remove any lumps. Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl. Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture, but do not mix in yet. Put egg whites in clean bowl, whip until soft peaks form. Add whipped egg whites to chocolate mixture and gently fold in with rubber spatula. Do not overfold. Spray two 5 x 9inch (about) bread pans with nonstick cooking spray. Gently divide mixture between pans. Set each pan in larger pan, add water to larger pan to within onehalf inch of top to create water bath. Bake in a preheated 300 degree F oven for 60 to 70 minutes or until top looks dry (top should not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates. After cooling, but while still warm, cut in thin slices. Prepare white chocolate sauce, and spoon onto individual serving plates. Place slices of cake over sauce. Garnish with fruit as desired. This dessert is best served warm, but also can be served at room temperature. NOTE: Cake also may be served warm or at room temperature with hotfudge sauce, fresh strawberries and/or kiwi.

Chocolate Suicide

43

Chocolate Zucchini Cake


3/4 cup butter or margarine 2 cups granulated sugar 3 eggs 2 teaspoons vanilla extract 2 teaspoons grated orange zest 1/2 cup milk 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 2 cups shredded zucchini, drained 1 cup coarsely chopped pecans or walnuts Glaze Preheat oven to 350 degrees F. Cream together butter and sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract, orange zest, milk, flour cocoa powder, baking powder, baking soda, salt and cinnamon. Fold in shredded zucchini and chopped nuts. Pour batter into greased and floured 9inch Bundt pan and bake for 1 hour or until wooden pick inserted in center comes out clean. Cool on rack. Pour glaze over completely cooled cake. Makes 8 servings. Glaze 2 cups confectioners' sugar 2 tablespoons milk 1 teaspoon vanilla extract Combine sugar, milk and vanilla in small bowl. Stir until well mixed.

Chocolate Zucchini Cake

44

ChocolatePeanut Butter Cake


Crust 1 1/3 cups crushed chocolate cookies or Oreo or Hydrox sandwich cookies, filling and all 4 tablespoons unsalted butter, melted Spray a 9inch springform pan with vegetableoil coating. Combine chocolate cookie crumbs and melted butter. With your fingers, press mixture around the sides and across the bottom of the pan. Chill crust while you prepare the peanut butter layer. Peanut Butter Layer 10 double graham crackers 1/2 cup packed brown sugar 1/2 pound unsalted butter 2 cups chunky peanut butter Combine all ingredients in a food processor just until blended. Spoon into the crustlined pan and smooth the top. Chill while you prepare the chocolate layer. Chocolate Layer 11 (1 ounce) squares high quality chocolate 6 egg yolks 1 1/2 cups heavy cream Chop chocolate very fine, place it in a mediumsize mixing bowl, and set aside. Have yolks ready in the top portion of a double boiler. Heat cream just until it comes to a boil. While whisking constantly, slowly pour hot cream into the yolks. Cook in the double boiler over simmering water, stirring constantly, until thickened enough to coat the back of a wooden spoon. Strain cream mixture into the chocolate and gently blend until the chocolate is completely melted and the mixture is smooth. It will be very thick, almost like pudding. Pour over the chilled peanut butter layer. Smooth the top and chill. For best results, prepare one day ahead of serving. Slice with a knife dipped in a tall glass of hot water, then wiped dry.

ChocolatePeanut Butter Cake

45

Cinnamon Robed Apple Cake


3 teaspoons sugar mixed with 1 teaspoon cinnamon (for coating Bundt pan) 1 cup vegetable oil 2 cups granulated sugar 2 eggs 1/2 teaspoon vanilla extract 3 cups flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1 teaspoon salt 3 cups Granny Smith Apples (or any tart apple), peeled and chopped 1/2 cup chopped walnuts Preheat oven to 325 degrees F. Prepare 10inch Bundt pan in advance by greasing the pan with butter and then shaking the sugarcinnamon mixture until the sides and bottom are coated well. Combine oil and sugar until well mixed. Add eggs, beating well after each is added. In separate bowl, combine flour, cinnamon, nutmeg, baking soda and salt. Add vanilla extract to egg/sugar mixture and mix well. Slowly add the well blended flour mixture into the oil/sugar mixture. Add the apples and nuts. Mix just to blend together. Pour batter into pan and bake for 1 3/4 hours. Let cool a bit before removing from pan. To do so, place plate on top of cake and flip the pan so plate is now on the bottom. You will have a cinnamon robed apple cake. Makes 16 servings.

Cinnamon Robed Apple Cake

46

Cinnamon Sour Cream Cake


3 cups plus 2 tablespoons allpurpose flour, divided 2 cups granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 (8 ounce) container dairy sour cream 4 eggs 2 teaspoons vanilla extract 1 1/4 cups (2 1/2 sticks) butter or margarine, softened 1 2/3 cups (10 ounce package) Hershey's Cinnamon Chips Confectioners' sugar (optional) Preheat oven to 350 degrees F. Generously grease and flour 12cup fluted tube pan. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla extract with fork or whisk in medium bowl until smooth. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with confectioners' sugar, if desired. Yields 12 to 16 servings.

Cinnamon Sour Cream Cake

47

Coconut Bundt Cake with Powdered Sugar Glaze


3 cups cake flour 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 1/2 cups granulated sugar 6 large eggs 2 teaspoons vanilla extract 1/2 teaspoon coconut extract 1 1/4 cups canned unsweetened coconut milk (divided use) 2 cups (packed) sweetened shredded coconut (about 7 ounces) 1 3/4 cups powdered sugar Additional sweetened shredded coconut (optional) Preheat oven to 350 degrees F. Generously butter 12cup Bundt pan; dust pan with flour. Stir cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in four additions alternately with 1 cup coconut milk added in 3 additions. Fold in 2 cups shredded coconut. Transfer batter to prepared pan, smooth top. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack, cool completely. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional shredded coconut, if desired. 12 to 16 servings

Coconut Bundt Cake with Powdered Sugar Glaze

48

Cranberry Sauce Cake


1 (16 ounce) can cranberry sauce 3 cups allpurpose flour 1 cup granulated sugar 2 teaspoons salt 1 cup chopped pecans 1 cup mayonnaise or salad dressing Grated rind of one orange 1/2 cup orange juice Reserve 1/4 cup cranberry sauce for frosting. Sift together dry ingredients. Add remaining cranberry sauce, nuts, mayonnaise and orange rind. Mix well. Stir in orange juice. Grease a 9 x 3 1/2inch tube pan. Line bottom with wax paper. Bake at 350 degrees F for 1 1/4 hours. Cranberry Frosting 3 tablespoons margarine 2 cups unsifted confectioners' sugar 1/4 cup reserved cranberry sauce Beat all ingredients until smooth. Spread over cake.

Cranberry Sauce Cake

49

Cranberry Spice Cake


1/2 cup shortening 1 cup light brown sugar, packed 2 eggs 1 cup jellied cranberry sauce 1 cup chopped nuts 1 cup seedless raisins 2 3/4 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 3/4 cup buttermilk Blend shortening, sugar and eggs. Stir in cranberry sauce, nuts and raisins. Add mixed dry ingredients alternately with milk. Place in greased 9inch tube pan. Bake at 350 degrees F about one hour. Cool; remove from pan. Ice with Creamy Lemon Icing. Creamy Lemon Icing 2 1/3 cups sifted confectioners' sugar 1/4 teaspoon salt 1 lemon juice 1/4 cup granulated sugar 1/2 cup shortening 1 tablespoon grated lemon rind Mix confectioners' sugar, salt and egg. Boil lemon juice and granulated sugar together for 1 minute. Add shortening and lemon rind. Beat all ingredients together until creamy.

Cranberry Spice Cake

50

Date and Nut Cake


1 cup flour 2 teaspoons baking powder 1 teaspoon salt 1 pound dates, chopped 1 pound nuts, chopped 4 eggs, separated 1 cup granulated sugar 1 teaspoon brandy 1 teaspoon vanilla extract Sift flour, baking powder and salt and mix with dates and nuts. Beat egg yolks and sugar. Add vanilla extract and brandy. Fold in stiffly beaten egg whites and bake in two loaf pans which are greased and lined with brown or wax paper. Grease and flour paper. Bake at 350 degrees F for 2 hours. It is best to put a pan of water in the oven while the loaves are baking.

Date and Nut Cake

51

Date Cake
2 pounds dates 4 cups pecan halves 1 pound candied cherries 1 teaspoon vanilla extract 1 cup flour 1 cup granulated sugar 2 tablespoons baking powder 1 teaspoon salt 4 eggs Dates, nuts and cherries may be left whole, if desired. Sift dry ingredients together three times, sifting over fruit and nut mixture the last time. Add beaten egg yolks. Fold in stiffly beaten egg whites to which vanilla extract has been added. Let stand for 30 minutes, and mix again. Line loaf pans with wax paper. Cut to fit pans, and extend one inch above top of the pan. Grease paper. Pack batter tightly into pans. Cover top of cake with wax paper, and place pan of water under cake. Bake at 250 degrees F for two hours. Remove cover from top of cake during last 15 minutes of baking.

Date Cake

52

Devil's Food Cake with Caramelized Bananas


12 servings Cake 1 cup cocoa 3/4 cup boiling water 3/4 cup buttermilk 1/2 cup mayonnaise 1 1/3 cups light brown sugar 1 egg plus 1 egg white, at room temperature 1/2 teaspoon vanilla extract 1/2 cup pecans, toasted 1/2 cup allpurpose flour 1 cup plus 2 tablespoons cake flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda Pinch salt Caramel Pecan Topping 1/2 cup granulated sugar 1 tablespoon corn syrup 1/2 cup water 3 tablespoons cream 2 tablespoons butter 1 1/2 cups pecans, toasted and finely chopped Banana Topping 4 or 5 firmripe bananas 1/3 cup granulated sugar Preheat oven to 350 degrees F. Lightly grease and flour a 10inch springform pan. To make the cake: Whisk together the cocoa and boiling water until smooth. Cover with plastic wrap and let cool to room temperature. Whisk in half of the buttermilk, mixing until smooth. Combine the mayonnaise, brown sugar, egg, egg white and vanilla. Beat with an electric mixer until very light and nearly doubled in volume, about 5 minutes. Combine the pecans, the 2 flours, baking powder, baking soda and the salt in a food processor and pulse until the mixture achieves a powdery consistency. Add to the beaten egg mixture in thirds, alternating with the remaining buttermilk. Fold in the chocolate mixture until just combined. Pour the batter into the prepared pan and bake in the lower third of the oven for 25 to 30 minutes, until a cake tester inserted in the center comes out clean. Place on a rack and let cool to room temperature. (The cake may be made up to 8 hours in advance to this point) To make the topping: Combine the sugar, corn syrup and water in a small, heavybottom saucepan. Place over medium heat and cook until the mixture turns amber, washing down any sugar crystals clinging to the sides of the pan using a pastry brush dipped in water. Remove from heat and slowly add Devil's Food Cake with Caramelized Bananas 53

The Ultimate Cake Book the cream. If lumps form, return to heat briefly, stirring constantly, until smooth. Whisk in the butter and fold in the pecans. The filling may be made up to 1 week in advance. Cover tightly and keep refrigerated. Reheat in a double boiler or microwave until quite warm (but not hot) and softened. Mixture will remain stiff. To assemble: Dot the top of the cake with the caramel, then spread over the cake. This will be textured, do not expect a smooth topping. Just before serving, preheat the broiler. Cut the bananas diagonally into thin slices, discarding ends. Pat slices to flatten, then arrange on the cake in concentric circles, starting from the perimeter. Try to cover the top as completely as possible. Sprinkle with sugar and broil 3 to 5 inches from the heat source, until the sugar melts and turns golden. Watch carefully so it doesn't burn. Remove the rim of the springform pan and transfer the cake to a plate and serve immediately, topped with whipped cream or ice cream if desired.

Devil's Food Cake with Caramelized Bananas

54

Dirt Cake
1 (20 ounce) package Oreos 8 ounces cream cheese 1/4 cup margarine 1 cup confectioners' sugar 12 ounces Cool Whip 2 (3 1/2 ounce) boxes instant vanilla pudding 3 cups milk 1 teaspoon vanilla extract Crush cookies to find crumbs in food processor. Set aside. Mix cream cheese, margarine and sugar. Fold in Cool Whip. Set aside. Mix pudding mixes, milk and vanilla extract. Stir pudding mixture into cream cheese mixture and mix well. In plastic flower pot alternate the cream cheese mixture and crumbs ending with the crumbs. Just before serving, decorate with a stem of silk flowers (and a gummi worm or 2). Serve with a garden trowel. You can also make this a Sand Cake using vanilla cream cookies instead of the Oreos and assemble it in a child's beach bucket and serve with a sand shovel.

Dirt Cake

55

Doctor Bird Cake


3 cups sifted flour 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups granulated sugar 1 teaspoon salt 1 1/2 cups vegetable oil 1 (8 ounce) can crushed pineapple with juice 1 1/2 teaspoons vanilla extract 3 eggs 2 cups diced ripe bananas 1 cup chopped pecans (optional) Mix dry ingredients. Add bananas to dry ingredients along with oil, vanilla extract, eggs and crushed pineapple with juice. Stir, but do not beat. Pour into greased 9inch tube pan and bake at 350 degrees F for about 1 hour 20 minutes. Set aside to cool on a rack without removing from pan. Remove from pan when completely cool.

Doctor Bird Cake

56

End of the Rainbow Cake


1 cup butter 1 3/4 cups granulated sugar 3 cups allpurpose flour 5 eggs 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup milk 1 teaspoon each green, yellow and red food color 1 teaspoon rose essence 1 teaspoon pineapple extract 1 teaspoon strawberry extract Sift flour, baking powder and baking soda together. Cream the butter and sugar. Add the eggs slowly and mix. Add the flour mixture and milk and mix it into a smooth paste. Divide the batter into three equal parts. To one part, add 1 teaspoon green color and rose essence. To the second part, add 1 teaspoon yellow color and pineapple extract. To the third part, add 1 teaspoon red color and strawberry extract. Pour green batter into the bottom of a Bundt or angel food cake pan; pour red batter on top of that and yellow batter on top. Bake at 325 degrees F for 45 minutes. Test with a wooden pick to make sure that it is done.

End of the Rainbow Cake

57

Fig Preserves Cake


2 1/2 cups granulated sugar 3/4 cup butter 4 eggs 1 teaspoon baking soda 1 cup buttermilk 3 cups allpurpose flour 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon cinnamon 2 cups fig preserves 1 teaspoon vanilla extract 1 cup chopped nuts Preheat oven to 300 degrees F. Cream sugar and butter. Add well beaten eggs. Mix baking soda with buttermilk and add to first mixture. Gradually add flour, nutmeg, cloves and cinnamon. Stir in fig preserves, vanilla extract and nuts. Bake in loaf or Bundt pan for one hour or until done.

Fig Preserves Cake

58

French Chocolate Hazelnut Cake


2 cups (12 ounce package) NESTLE TOLL HOUSE SemiSweet Chocolate Morsels, divided 3/4 cup granulated sugar 2/3 cup butter or margarine, softened 1 teaspoon vanilla extract 1/2 teaspoon salt 3 large eggs, separated 1 cup allpurpose flour 1/4 cup hazelnut liqueur or milk 2/3 cup ground toasted hazelnuts, filberts or almonds 2 tablespoons granulated sugar Glaze (recipe follows) Preheat oven to 350 degrees F. Grease and flour 9inch springform pan. Microwave 1 cup morsels in medium, microwavesafe bowl on high (100%) power for 1 minute; stir. Microwave at additional 1020 second intervals, stirring until smooth. Cool to room temperature. Beat 3/4 cup sugar, butter, vanilla extract and salt in large mixer bowl until creamy. Beat in melted chocolate and egg yolks. Add flour and liqueur; beat until smooth. Stir in hazelnuts. Beat egg whites in small mixer bowl until soft peaks form. Gradually add 2 tablespoons sugar; beat until stiff peaks form. Fold into chocolate batter. Spread into prepared springform pan. Bake 3540 minutes or until wooden pick inserted in center comes out still slightly moist. Cool in pan for 15 minutes. Loosen and remove side of pan. Invert onto wire rack to cool completely. For Glaze: Heat 3 tablespoons butter or margarine, 2 tablespoons light corn syrup and 1 tablespoon water in small, heavyduty saucepan over low heat, stirring constantly, until mixture just comes to a boil. Remove from heat. Add remaining morsels; stir until smooth. Cool to room temperature. Pour 3 tablespoons Glaze into small, heavyduty plastic bag. Pour remaining Glaze over cake; spread over top and sides. Allow to set for a few minutes. Cut a tiny corner from bag; pipe reserved Glaze over cake. Serves: 810

French Chocolate Hazelnut Cake

59

Fresh Apple Cake


1 1/2 cups vegetable oil 2 cups granulated sugar 3 eggs 3 cups flour 1 tablespoon baking soda 1 tablespoon salt 2 tablespoons cinnamon 2 tablespoons vanilla extract 1 cup chopped pecans 3 cups chopped and peeled apples Mix together well the oil, sugar and eggs. Add remaining ingredients and mix. Bake 1 1/2 hours in a Bundt pan at 350 degrees F. Cool for 15 minutes. Remove from pan, then spread on Topping. Topping 1/2 cup light brown sugar 2 tablespoons margarine 2 tablespoons milk Combine all ingredients. Boil for 2 to 3 minutes over medium heat. Spread over warm cake.

Fresh Apple Cake

60

Fresh Fig Cake


2/3 cup granulated sugar 1/4 cup butter, softened 1/4 cup vanilla nonfat yogurt 2 large eggs 1 cup unsifted allpurpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 12 large fresh purple figs Preheat oven to 350 degrees F. Lightly butter or coat 9inch springform pan with nonstick cooking spray; set aside. In large bowl, with electric mixer on medium speed, beat sugar and butter until well mixed. Beat in yogurt and eggs until blended. Reduce mixer speed to low and gradually beat in flour, baking powder and cinnamon. Spread batter into greased pan. Cut stem end off each fig and cut each fig lengthwise in half. Arrange figs, alternating cut surfaces and skin sides up, around rim of pan on top of batter. Arrange remaining figs in center of cake batter. Bake 40 minutes or until wooden pick inserted in cake near center comes out clean. Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake and remove pan rim. Place cake on serving plate and serve warm.

Fresh Fig Cake

61

Fresh Orange Bundt Cake


1 cup Softasilk or refined cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt 6 eggs, separated 3/4 cup granulated sugar 1/2 teaspoon finely grated orange peel 1/4 cup fresh orange juice 1 tablespoon fresh lemon juice Grease a 10inch tube pan or Bundt pan and set aside. In a large mixing bowl, sift the 1 cup of flour. Add baking soda and salt. Sift four more times. In a separate mixing bowl, beat the egg yolks until they are thick and the color of lemons. Add sugar and beat thoroughly. Add orange rind, orange juice and lemon juice, mix well. Beat the egg whites until stiff. Fold in the egg yolk mixture. Add the flour, a little at a time. Mix thoroughly. Pour batter into the prepared tube pan/Bundt pan. Bake at 350 degrees F for 45 minutes. Invert the cake pan and cool for 1 hour. Remove cake and add a little glaze to it by mixing 1 cup confectioners sugar and 2 tablespoons fresh orange juice. If mixture is too thick, add more orange juice until glaze is thin enough to drizzle over the cake.

Fresh Orange Bundt Cake

62

Frozen White Chocolate and Raspberry Mousse Cake


Chocolate Crumb Crust 1 (9 ounce) package chocolate wafer cookies, finely crushed 6 tablespoons unsalted butter, melted Mousse 1/2 cup whipping cream 9 ounces white chocolate, chopped 2 tablespoons Crme de Cacao 1 teaspoon vanilla extract 1/2 cup granulated sugar 1/4 cup water 4 large egg whites, room temperature 1 1/2 cups whipping cream, chilled 2 boxes fresh raspberries Preheat the oven to 325 degrees F. Butter a 9inch springform pan with 2 3/4inch high sides. Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan. Bake 6 minutes and cool on rack. Bring 1/2 cup cream to boil in medium saucepan and reduce heat to low. Add white chocolate and stir until smooth. Pour mixture into large bowl mix in liqueur and vanilla extract. Cool completely. Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves. Boil until it reaches 238 degrees F on a candy thermometer, about 5 minutes. Meanwhile, beat egg whites until soft peaks form. Gradually beat in boiling syrup. Continue beating until stiff peaks form and meringue is cool. Fold egg whites into white chocolate mixture in 2 additions. Beat 1 1/2 cups cream in large bowl to soft peaks then fold into other mixture. Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours. Remove cake from freezer and run a knife around the sides of the pan to loosen the cake. Release pan sides and cover the top with raspberries. Cut and serve.

Frozen White Chocolate and Raspberry Mousse Cake

63

Funnel Cakes
2 eggs 1 cup milk 1 cup water 1/2 teaspoon vanilla extract 3 cups allpurpose flour 1/4 cup granulated sugar 1 tablespoon baking soda 1/4 teaspoon salt Oil (for deep fat frying) Confectioners sugar In a mixing bowl, beat eggs. Add milk, water and vanilla extract; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep fat fryer, heat oil to 375 degrees F. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners sugar and serve warm.

Funnel Cakes

64

German Bundt Cake


1 (10 ounce) jar maraschino cherries 1/2 cup brown sugar 1 cup ground walnuts 1 teaspoon cinnamon 4 cups allpurpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 pound (1 cup) butter or margarine 1 teaspoon vanilla extract 2 cups granulated sugar 1 pint sour cream 6 eggs Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon. Sift together and set aside the flour, salt, baking powder and baking soda. Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream; beat until well blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well, scraping the bowl frequently. Generously grease and flour a 9inch tube pan. Pour 1/3 of the batter into the pan, top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat this a second and third time. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Makes 24 servings.

German Bundt Cake

65

German Chocolate Bundt Cake


Streusel 1/4 cup flour 1/2 cup packed brown sugar 2 tablespoons cold butter, cut into small pieces 1/3 cup flaked sweetened coconut 1/3 cup chopped pecans Cake Cooking spray 1 tablespoon granulated sugar 1/2 cup unsweetened cocoa 1 ounce German baking chocolate 1/2 cup boiling water 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/3 cup butter, softened 2 teaspoons vanilla extract 2 egg whites 1 cup lowfat buttermilk Glaze 1 cup powdered sugar 1 tablespoon butter, melted 4 teaspoons fatfree milk For Streusel: In food processor, combine flour, brown sugar and butter and pulse until mixture resembles coarse meal. Add coconut and pecans and pulse to combine. Don't overmix. For Cake: Preheat oven to 325 degrees F. Coat 12cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside. In small bowl, combine cocoa, baking chocolate and boiling water. Stir until chocolate melts; set aside. In another bowl combine flour, baking powder, baking soda and salt; set aside. With mixer, beat 11/2 cups sugar and butter at medium speed until wellblended, about 5 minutes. Add vanilla extract and egg whites, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Pour half of batter into pan, top with streusel and spoon remaining batter over streusel. Bake for 1 hour, or until a tester comes out clean. Cool in pan on a rack for 10 minutes, remove from pan and cool completely. For Glaze: Combine powdered sugar and butter in bowl. Add milk, and stir with whisk. Drizzle over cake.

German Chocolate Bundt Cake

66

German Marble Cake


1 cup sweet butter (do not substitute) 1 1/2 cups granulated sugar 4 eggs 1 cup halfandhalf or milk if you prefer 1 teaspoon almond extract 3 1/4 cups flour 1 tablespoon baking powder Pinch of salt or 1/8 teaspoon 1/4 cup unsweetened cocoa powder 3 tablespoons dark rum Preheat oven to 350 degrees F. Grease and flour a 10inch tube pan and set aside. Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and almond extract mixing well. In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into the creamed mix until combined. Remove half of the batter to a bowl and stir the cocoa and rum. Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two batters together. Bake for about 1 hour and 10 minutes (depending on your oven) or until it pulls away slightly from the sides of pan and a tester inserted in the center comes out clean. Transfer to a wire rack and cool completely. NOTE: I like to take some melted bittersweet chocolate and lightly drizzle it over the top.

German Marble Cake

67

Glazed Tollhouse Cake


Cake 2 1/3 cups allpurpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 1 cup firmly packed brown sugar 2/3 cup granulated sugar 2 teaspoons vanilla extract 4 eggs 2 cups (12 ounces) semisweet chocolate chips, divided Glaze 2 tablespoons light corn syrup 1 tablespoon butter or margarine Preheat oven to 350 degrees F. Grease a 9 or 10inch Bundt pan. For Cake, combine flour, baking powder, baking soda and salt in a small bowl. Beat softened butter, the brown sugar, granulated sugar and vanilla in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture just until incorporated. Stir in 1 1/2 cups chocolate chips. Spoon into prepared pan. Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 20 minutes. Invert onto wire rack to cool completely. For Glaze, microwave remaining 1/2 cup chocolate chips, the corn syrup and 1 tablespoon butter in a mediumsize microwavesafe bowl on HIGH for 30 seconds. Stir until smooth. Microwave a few more seconds, if necessary, to complete melting. Pour Glaze over cake Makes 12 servings.

Glazed Tollhouse Cake

68

Godiva Hot Chocolate Cake


Butter and granulated sugar to coat pan 8 ounces semisweet chocolate squares 1 cup butter 1/2 teaspoon Godiva chocolate liqueur 5 egg yolks 5 whole eggs 2 cups confectioners sugar 1 cup allpurpose flour Vanilla ice cream Preheat oven to 350 degrees F and generously coat an 8inch souffl dish with butter, then dust with granulated sugar. Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolatebutter mixture into bowl while beating. In a medium bowl, sift the confectioners' sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick. Serve hot with vanilla ice cream.

Godiva Hot Chocolate Cake

69

Grand Illusion Cake


2 cups granulated sugar 2/3 cup Butter Flavor Crisco 2 teaspoons almond extract 4 eggs 2 cups allpurpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 2 cups packed shredded raw beets (4 to 6 large) 1 cup canned crushed pineapple in light syrup, undrained 1 cup chopped pecans 1/2 cup flaked coconut Heat oven to 350 degrees F. Grease a 10inch Bundt pan generously with Crisco. Flour lightly. Combine granulated sugar, Crisco and almond extract. Beat at low speed with electric mixer until blended. Add eggs, 1 at a time, beating well after each addition. Beat at high speed 2 minutes or until fluffy. Sift flour with baking powder, cinnamon and salt. Add to creamed mixture at low speed. Fold in beets, undrained pineapple, nuts and coconut. Spoon into pan. Bake at 350 degrees F for one hour, or until a wooden pick inserted in center comes out clean. Remove from pan. Place fluted side up on cooling rack. Cool completely. Transfer to serving plate. For Soft Frosting, combine 3 ounces softened cream cheese and 3 cups sifted confectioners' sugar in a bowl. Beat at low speed until blended. Beat at high speed until soft and fluffy. Add whipping cream, if needed, for desired consistency. Spread or spoon over cooled cake, allowing some to run down sides.

Grand Illusion Cake

70

Green Tomato Cake


3/4 cup butter or margarine 2 cups granulated sugar 3 eggs 2 cups finely diced green tomatoes 1 cup chopped walnuts or pecans 1 teaspoon orange extract 2 teaspoons vanilla extract 2 1/2 cups flour 1/3 cup cocoa 2 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup milk Preheat oven to 350 degrees F. Grease and flour a tube or Bundt pan. Cream the butter and sugar. Beat in the eggs, one at a time. Stir in the green tomatoes, nuts and extracts. Combine the dry ingredients and add alternately with the milk. Mix well. Pour batter into prepared pan. Bake for 1 hour or until done. Cool. Remove to serving plate and frost, if desired.

Green Tomato Cake

71

Gumdrop Cake
1 cup shortening 2 cups granulated sugar 2 eggs 1 1/2 cups applesauce with 2 teaspoons baking soda dissolved in it 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon vanilla extract 4 cups flour 1/2 cup chopped nuts 2 pounds cutup gumdrops 1 pound white raisins Blend shortening, sugar, eggs and applesauce and baking soda mixture. Add cinnamon, nutmeg, salt, vanilla extract and flour, alternating with nuts, gumdrops and raisins. Bake in a tube pan lined with brown sugar at 350 degrees F for 1 1/2 hours. This does not need frosting.

Gumdrop Cake

72

Gumdrop Loaves
1 cup butter or margarine 2 cups firmly packed brown sugar 1 1/2 cups applesauce 2 eggs, wellbeaten 1 teaspoon baking soda 4 cups flour, sifted before measuring 2 teaspoons baking powder 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup chopped nuts 1 pound raisins 2 pounds bright colored gumdrops, cut fine (do not use black gumdrops) Cream butter and brown sugar. Mix in remaining ingredients in the order listed. Bake in buttered loaf pans 1 1/2 to 2 hours at 350 degrees F. Makes 2 loaves or more depending on size of pans used. HINT: Cut the gumdrops with kitchen shears, dipping them in a glass of hot water when they get too sticky. Toss cut gumdrops and raisins with a small amount of the flour from the recipe. This coats them with a small amount of flour so that they do not clump together.

Gumdrop Loaves

73

Hawaiian Dream Cake


1 (14 ounce) can sweetened condensed milk 1/4 cup lemon juice 10 large marshmallows, quartered, or 40 miniature marshmallows 1 small can crushed pineapple 3/4 cup halved maraschino cherries 1 1/2 cup cream 3/4 cup sour cream 2 (3 ounce) packages ladyfingers Combine sweetened condensed milk and lemon juice in a mixing bowl. Add marshmallows, pineapple and cherries. In a cold bowl with cold beaters, whip cream to stiff peaks, then fold in sour cream. Fold half the cream mixture into the fruit mixture. Chill remaining cream for decoration later. Split ladyfingers lengthwise into halves, then halve them crosswise. Stand ladyfinger halves around sides of pan, rounded sides out, rounded tips up. Trim cut ends of remaining ladyfingers to a Vshape so that ladyfingers look like flower petals. Arrange "petals" like a daisy in the bottom of the pan, flat sides up, making sure the ladyfingers are flush with those around the sides. Cut a circle from ladyfinger scrap or use pieces as needed to fill in center and gaps. Fill springform pan with fruit mixture. Cover with remaining whipped cream mixture, smoothing to edge. You can also use a tube pan or other mold without wax paper. chill at least 6 hours, or wrap well and freeze. To serve, run a thin knife around ladyfingers to loosen any stuck areas. Remove springform sides. Cut in wedges to serve.

Hawaiian Dream Cake

74

Hawaiian Macadamia Nut Cake


1/4 cup butter, softened 3/4 cup light brown sugar 2 eggs, beaten 1 3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup Macadamia nuts, chopped 1 cup shredded fresh pineapple with juice Cream butter and sugar in a mixing bowl, then beat in eggs. In a separate bowl, combine flour, baking powder, baking soda and salt. Set aside. Stir nuts into butter mixture. Stir half the flour mixture into the creamed mixture, then add the pineapple and stir well. Add remaining flour mixture and beat to smooth consistency. Turn batter into a greased springform pan and bake in a preheated 350 degrees F oven for one hour. Makes 12 servings.

Hawaiian Macadamia Nut Cake

75

Hazelnut Cake
1 cup butter 1 1/4 cups granulated sugar 5 egg yolks, well beaten 2 cups flour 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream 1 3/4 cups finely ground hazelnuts 6 egg whites Cream butter, sugar and egg yolks. Sift dry ingredients together. Add to creamed mixture, alternating with sour cream. Add nuts. Fold in stiffly beaten egg whites. Pour into greased and floured tube or Bundt pan. Bake at 325 degrees F for 1 hour or till tests done.

Hazelnut Cake

76

Heavenly Cream Cake


4 tablespoons margarine 1/4 cup milk (not skim) 2 tablespoons unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 1/2 cups confectioners sugar 1 (10 ounce) prepared angel food cake 3 (3 1/2 ounce) snacksize vanilla pudding containers In a saucepan, heat margarine, milk, cocoa powder and vanilla extract and stir briskly with a wire whisk until the mixture comes to a boil. Remove from the heat and stir in the confectioners' sugar. Stir with a wire whisk for about one minute, until the sauce is fairly smooth. Place the cake on a cake plate that has a cover. With a long, sharp serrated knife, slice the cake into 3 equal horizontal layers. Gently remove the top 2 layers and set aside. Spread 1 2/3 containers of pudding on the bottom layer (over the section where it was cut) to form a filling. Top with the second cake layer and spread on the remaining pudding. Top with the remaining layer. Pour the chocolate sauce in a thin stream directly on top of the cake. Allow the sauce to run down the sides, covering the cake almost entirely. There will be quite a bit of sauce on the plate. Cover and refrigerate until ready to serve. To serve, cut into slices with a sharp, serrated knife, using a sawing motion. Serve extra sauce from the plate along with the slices, if desired. Serve at once.

Heavenly Cream Cake

77

Honey Cake
1 cup SUE BEE HONEY 2 cups granulated sugar 1 cup margarine 4 eggs 2 teaspoons each baking powder, baking soda, cinnamon and allspice 1 teaspoon salt 2 cups cooled coffee 4 cups flour 1 cup chopped walnuts Preheat oven to 350 degrees F. Butter and flour a 12cup Bundt pan or angel food cake pan. Beat together first 4 ingredients until well blended. Blend in dry ingredients alternating with coffee until mixed. Stir in walnuts. Bake 50 to 60 minutes or until inserted toothpick comes out clean. If desired, when cool, ice with cream cheese frosting and sprinkle with additional walnuts. Cut into 16 slices. Cream Cheese Frosting 4 cups powdered sugar 8 ounces cream cheese, softened 1 tablespoon milk 1 teaspoon vanilla extract Beat all ingredients until smooth and creamy.

Honey Cake

78

Jam Cake
1 cup butter, softened 2 cups granulated sugar 3 eggs, beaten 3 cups allpurpose flour 1 teaspoon baking soda 1 cup buttermilk 1 cup blackberry jam 1 tablespoon allspice 1 cup black walnut pieces (or other nuts) 1 cup raisins 1 1/2 cups flake coconut Preheat oven to 325 degrees F. In large mixing bowl, beat butter and sugar. Add eggs. Beat until creamy. Mix flour and soda. Add to butter mixture. Mix well. Add buttermilk, jam and allspice. Mix well. Stir in black walnuts, raisins and coconut. Pour into lightly greased and floured 10inch tube pan. Bake 1 hour at 325 degrees F. Cool 15 minutes in pan. Loosen cake and invert onto cooling rack. Serves 12 to 16.

Jam Cake

79

JellO Cake
1 1/2 cups granulated sugar, divided 2 cups cake flour 2 teaspoons baking powder 1 small box JellO (flavor desired) 3/4 cup milk 2/3 cup vegetable oil 2 tablespoons lemon extract 4 eggs, separated In a mixing bowl sift 1 1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, vegetable oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff, but not dry, with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter. Grease a Bundt pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 degrees F for 35 to 45 minutes until cake springs back to the touch. Turn out immediately onto a wire rack. Glaze with your favorite glaze.

JellO Cake

80

Jelly Bean Confetti Cake


2 cups allpurpose flour 3/4 cup miniature jelly beans, cut in half (no licorice) 1 cup granulated sugar 1 cup soft butter or margarine 8 ounces cream cheese, softened 1 teaspoon vanilla extract 3 eggs 1 1/2 teaspoons baking powder 1/4 teaspoon salt Confectioners sugar Preheat oven to 325 degrees F. Generously grease and flour 12cup fluted tube pan or angel cake pan. Lightly spoon flour into measuring cup. Level off. In a small bowl, toss jelly beans with 2 tablespoons of the flour. Set aside. In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter; spoon into baking pan. Bake for 50 to 60 minutes, or until wooden pick inserted in center of cake comes out clean. Cool upright in pan 10 minutes. Invert onto serving place. Cool completely. Sprinkle with confectioners' sugar.

Jelly Bean Confetti Cake

81

Kentucky Butter Cake


3 cups allpurpose flour 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk or sour milk 1 cup butter, room temperature 2 teaspoons vanilla extract 4 large eggs Sauce 3/4 cup granulated sugar 1/3 cup butter 3 tablespoons water 2 teaspoons vanilla extract Preheat oven to 325 degrees F. Grease and flour a 12cup Bundt pan or 10inch tube pan. In a large bowl, combine all cake ingredients; beat on low speed until moistened. Beat for about 3 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees F for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean. In a small saucepan over low heat, combine sauce ingredients; cook just until butter melts, stirring occasionally. Do not bring to a boil. Pierce the cake all over with a fork then pour the hot sauce over the warm cake. Let stand 5 minutes, or until sauce is absorbed.

Kentucky Butter Cake

82

Kiwi Mousse Cake


Chocolate Cake 1 1/2 cups allpurpose flour 3/4 teaspoon baking soda 1/2 cup butter or margarine 1/3 cup vegetable oil 2 (1 ounce) squares unsweetened chocolate 3/4 cup water 1 1/2 cups granulated sugar 2 small eggs 1/3 cup sour milk 1/2 teaspoon vanilla extract Syrup 2 tablespoons Grand Marnier (orange liqueur) or rum 1/3 cup water 1/3 cup granulated sugar Mousse Filling 5 kiwifruit, peeled and sliced 1 1/2 cups whipping cream 3 egg whites 1/3 cup granulated sugar 1/2 ounce unflavored gelatin, dissolved in 3 tablespoon water 2 to 3 drops green food coloring Chocolate Leaves 2 ounces semisweet chocolate, melted and warm 6 to 8 camellia leaves or any other nonpoisonous leaf Preheat oven to 350 degrees F. Grease and paperline a 9inch springform pan. Cake: Sift flour with baking soda into large bowl. Combine butter, oil and chocolate in small pan; stir over low heat to melt. Add water. Cool 15 minutes. To flour mixture, add sugar, eggs, sour milk and vanilla; mix with wooden spoon. Stir in cooled chocolate mixture. Pour into prepared pan. Bake for 30 to 35 minutes. Remove from oven; stick holes in hot cake and drizzle syrup over top. Set aside to cool. Syrup: Combine water and sugar in small saucepan. Bring to a rolling boil. When cool, add liqueur. Pour over hot cake. Mousse Filling: Briefly puree kiwi and pour into a bowl. Whip cream until soft peaks form. Beat egg whites, gradually adding sugar until soft peaks form. Stir gelatin into puree. Fold egg whites and half the whipped cream into kiwi mixture. Color with food coloring. Pour mixture on top of cooled cake still in springform pan. Top and decorate with remaining whipped cream. Cover and freeze 4 hours before serving. To serve, unmold by removing sides of pan. Decorate with chocolate leaves or shaved chocolate. Top Kiwi Mousse Cake 83

The Ultimate Cake Book with strawberry. Chocolate Leaves: With small brush, paint a thin layer on vein side of leaf. Chill until set; repeat with 3 more layers. Refrigerate. When ready to use, peel chocolate off leaves with chilled hands.

Kiwi Mousse Cake

84

Kiwi Yogurt Cake


3 kiwi fruit 1 pound plain lowfat yogurt 1/2 cup fresh strawberries 1 grated orange peel 1 grated lemon peel Juice of 1 lemon 2 eggs 1/2 cup granulated sugar 1 tablespoon unflavored gelatine powder 1/4 cup water 1/4 cup Grand Marnier 1 1/2 cups fresh whipped cream 1 sponge cake Cover the bottom of a 10inch round springform pan with wax paper. Decorate the bottom of the mold with kiwi slices (unpeeled, 1/4 inch thick) and strawberry halves. In a large bowl, mix yogurt, strawberries, grated orange and lemon peels, and lemon juice until very creamy. In a separate bowl, beat together the eggs and the granulated sugar until very foamy. In a third bowl, dissolve the gelatin in the water, then add the Grand Marnier. Combine the ingredients in the first and second bowls, and add the whipped cream. Fold the third bowl of ingredients gently into the mixture. Immediately fill the mold to half an inch from the top. Cover the mixture with a layer 1/2 inch thick of sponge cake. Refrigerate overnight. Garnish 1 tablespoon unflavored gelatine powder dissolved in 1 cup water 1 1/2 cups fresh whipped cream 8 fresh halved strawberries 1 cup toasted, sliced almonds Unmold the cake. The kiwi should be on top. Use a light pastry brush to glaze top of cake with gelatine mixture. Decorate the top of the cake with a "rosette" of whipped cream on each slice of kiwi fruit and top with a half strawberry. Lay toasted, sliced almonds around the base of the cake. Cut cake into 16 slices. Serve very cold.

Kiwi Yogurt Cake

85

Lemon Cheese Bundt Cake


1 cup (2 sticks) margarine, softened 1/2 cup (1 stick) butter, softened 8 ounces cream cheese, softened 6 eggs, divided 3 cups cake flour, sifted, divided 3 cups granulated sugar, divided 1/8 teaspoon vanilla extract 1/8 teaspoon lemon extract Cream together margarine, butter and cream cheese in a large bowl. Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour and sugar have been added. Add extracts and mix well. The batter will be very thick. Place batter in a greased and floured Bundt pan. Bake at 300 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean.

Lemon Cheese Bundt Cake

86

Maraschino Cherry Cake


1 (8 ounce) bottle maraschino cherries, cut up, with juice Milk 3 1/4 cups flour, divided 1/4 pound walnuts or pecans, chopped 1 cup butter 2 cups granulated sugar 4 eggs, separated 2 teaspoons baking powder 1 teaspoon baking soda Preheat oven to 350 degrees F. Pour cherry juice into cup and fill with milk to measure 1 cup. Sift 1/4 cup flour over cherries and nuts. Cream butter and sugar well, adding yolks one at a time, beating well. Add cherries and nuts. Sift baking powder, baking soda and 3 cups flour and add alternately with liquid to butter mixture. Fold in beaten egg whites. Bake in greased and floured 9inch fluted tube form for one hour.

Maraschino Cherry Cake

87

Maraschino Cherry Kuchen


1 cup granulated sugar 1/4 pound butter 2 eggs 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 pint sour cream Filling 18 maraschino cherries, cut fine 3/4 cup nuts 1/4 cup granulated sugar 1 teaspoon cinnamon Mix filling ingredients together. Cream sugar and butter; add eggs. Stir in dry ingredients and sour cream and vanilla. Mix until smooth. Put half of dough in greased tube pan. Place half of filling on top; put other half of dough on top of filling, then put remaining filling on top. Bake at 350 degrees F for 35 minutes.

Maraschino Cherry Kuchen

88

Marmalade Cake
Cake 2 cups mixed dried or candied fruit, such as 3/4 cup chopped dried apricots, 1/4 cup chopped citron and 1 cup dried currants 1 cup hot strong tea 1/2 cup unsalted butter, softened 1 cup packed brown sugar 3 eggs 1/4 cup tart marmalade 2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg Pinch of salt 1/2 cup chopped walnuts Butter and flour a 2quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep. Line bottom with buttered and floured wax paper. Preheat oven to 250 degrees F. In medium bowl, soak fruit in hot tea. Set aside. In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Beat in marmalade. Sift together flour, baking powder, ginger, nutmeg and salt. gradually add to batter at low speed. Stir in walnuts. Mix well. Stir in fruit and tea mixture. Spread in mold. Bake for 2 1/2 hours until firm in center. Cool in pan on rack. Invert cake onto cake plate; remove wax paper. Marzipan Topping 1 (3 1/2 ounce) roll almond paste (marzipan) Roll out marzipan between sheets of wax paper into a circle the same size as top of cake. Remove top sheet of paper. Trim edges of marzipan to form an even circle. Invert marzipan on top of cake and peel off remaining paper. Marmalade Sauce 1/2 cup orange marmalade 1 tablespoon orange juice In small saucepan, combine marmalade and orange juice. Melt over medium heat, stirring often. Pour around base of cake. To serve, decorate top of cake with fresh orange blossoms and leaves. Cut into thin slices to serve.

Marmalade Cake

89

Nut Cake Deluxe


1 pound butter 2 cups granulated sugar 6 eggs, beaten 4 cups cake flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 pound candied cherries, cut up 1/2 pound candied pineapple, cut up 1 pound pecans, chopped 2 teaspoons vanilla extract Preheat oven to 250 degrees F. Cream butter and sugar. Add eggs. Add 3 cups flour sifted with baking powder and salt. Mix remaining flour with cherries, pineapple and chopped pecans; stir into batter. Add vanilla extract. Pour into tube pan, greased and double lined with wax paper. Bake for 3 hours. Cool in pan.

Nut Cake Deluxe

90

Nutty Pretzel Bundt Cake


1 cup vegetable shortening 2 cups granulated sugar 6 eggs 1/2 cup milk 1 1/2 cups very finely crushed pretzels (blenderize) 1 1/2 cups sifted allpurpose flour 3 tablespoons baking powder 2 teaspoons cinnamon 1 cup raisins 1 cup chopped nuts Preheat oven to 350 degrees F. Oil well and lightly flour a Bundt pan. Cream shortening and sugar in large bowl. Beat with electric mixer until fluffy. Add eggs, one at a time, beating until smooth after each addition. Beat in milk. Fold in pretzels, along with flour, baking powder and cinnamon. Blend thoroughly. Add raisins and chopped nuts gradually, mixing well after each addition. Pour batter into prepared pan. Bake for 45 to 50 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn out and complete cooling. Glaze 1 1/2 cups confectioners' sugar 2 to 3 tablespoons fresh lemon juice Combine confectioners' sugar with lemon juice until well blended. Drizzle over cooled cake.

Nutty Pretzel Bundt Cake

91

Orange Almond Cake


Olive oil to prepare pan 1 cup whole blanched almonds, toasted* 1 cup allpurpose, bleached flour 1 tablespoon baking powder 1/8 teaspoon fine sea salt 4 large eggs, room temperature 1 cup plus 2 tablespoons granulated sugar Rind of 1 orange, finely grated 1/2 cup fresh, strained orange juice 1/2 cup extra virgin olive oil Orange Juice Soak 1/2 cup strained orange juice 1/4 cup granulated sugar Preheat oven to 350 degrees F. Adjust rack to the middle level. Wipe or spray a 9inch springform pan with olive oil. In a food processor, grind toasted almonds into a fine meal. In a bowl, whisk them together with flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat eggs at medium speed until they become foamy, then slowly add sugar and beat until thick and lemoncolored. On low speed, add flour nut mix, then add orange rind, orange juice and olive oil, blending just until mixed. Scrape the batter with a rubber spatula into prepared pan and level top. Bake for 45 to 50 minutes or until a skewer plunged in middle comes out clean and cake begins to pull away from sides of pan. Cool in the pan on a rack for 10 minutes, then turn out on a rack to cool completely. When cool, transfer to a serving plate right side up. Mix together the 1/2 cup orange juice and 1/4 cup sugar. Poke holes with a fork over top of cake and slowly pour on Orange Juice Soak, then serve. Covered tightly with plastic wrap, the cake will keep well for up to three days at room temperature. Nutrient Analysis per serving Calories 468; Protein 8.7 grams; Carbohydrate 53.9 grams; Fat 25.7 grams (Saturated Fat 3.5 grams; Monounsaturated Fat 17.1 grams; Polyunsaturated Fat 3.5 grams); Cholesterol 106.2 mg; Dietary Fiber 2.1 grams; Sugar 39.1 grams *To toast almonds, spread on an ungreased baking sheet. Place in 350 degrees F oven and bake 5 to 7 minutes or until almonds are golden brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after being removed from the oven.

Orange Almond Cake

92

Orange Cake
1 orange 1/2 cup granulated sugar 1 cup dates or raisins 1/2 cup nuts, chopped 1/2 cup margarine 1 cup granulated sugar 2 eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Juice orange. Add 1/2 cup sugar to juice. Cook to thin syrup. Set aside. Grind orange rind and pulp with dates in food mill. Set aside. Prepare nuts and set aside. Cream margarine and 1 cup sugar. Add eggs. Sift together dry ingredients. Add alternately with buttermilk. Add vanilla extract, fruit and nuts. Bake at 350 degrees F for 40 to 45 minutes in a greased and floured Bundt, loaf or tube pan. Pour syrup over cake while warm.

Orange Cake

93

Orange Crunch Cake


Makes 12 servings. 1 cup (2 sticks) butter 2 cups granulated sugar 2 tablespoons grated orange zest (colored portion of the peel) Juice and grated zest (colored portion of the peel) of 1 lemon 5 eggs 3 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk 1 cup chopped pecans Syrup 1/4 cup butter 2/3 cup granulated sugar 1/3 cup orange juice Generously butter and flour a 10inch tube or Bundt pan and set aside. In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes. Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and scraping down sides of mixing bowl with rubber spatula between each addition. In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed butter mixture alternately with milk, beating well after each addition. Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake in a preheated 350 degree F oven for 1 hour or until cake tests done. Remove from oven and place pan on wire rack to cool for 5 minutes. Prepare glaze: Place butter, sugar and orange juice in a small saucepan over mediumhigh heat. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze over warm cake. Let cake cool completely before releasing from pan.

Orange Crunch Cake

94

Orange Date Cake


1 cup butter 1 1/2 cups buttermilk 2 cups granulated sugar 1 teaspoon grated orange rind 4 eggs 1 cup chopped dates 1 teaspoon baking soda 1 cup coconut 1/2 teaspoon salt 1 cup chopped pecans 4 cups sifted flour Cream butter and sugar together. Add eggs and other ingredients. Bake in greased tube pan for 1 to 1 and 1/2 hours at 350 degrees F. Orange Glaze 1 cup orange juice 2 cups granulated sugar Bring to a boil and pour over cake hot from oven. Cool completely before taking from the pan. This cake keeps well.

Orange Date Cake

95

OrangePoppy Seed Cake


3 cups allpurpose flour 2 cups granulated sugar 1/4 cup poppy seed 2 teaspoons baking powder 1/4 teaspoon salt 1 cup cooking oil 3 eggs 3/4 cup milk 2 teaspoons finely shredded orange peel 1/2 cup orange juice 1 cup sifted powdered sugar, optional 3 to 4 teaspoons orange juice, optional Grease and lightly flour a 10inch fluted tube pan; set pan aside. In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared pan. Bake in a 350 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. If desired, in a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days. Makes 18 servings. Make Ahead Tip: Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and freeze until firm. Once firm, place cake in a 2gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours.

OrangePoppy Seed Cake

96

"Out of this World" Cake


2 cups granulated sugar 1 cup butter or margarine 5 eggs 1 cup milk 1 (13 1/2 ounce) box graham cracker crumbs (or 3 1/2 cups) 1 tablespoon baking powder 1 (15 1/4 ounce) can crushed pineapple, drained 1 (6 ounce) package frozen coconut 1 1/2 cups nuts, chopped 1 tablespoon vanilla extract Grease and flour a tube pan. Mix all ingredients together using an electric mixer. Pour into the tube pan. Bake at 350 degrees F for 1 1/4 to 1 1/2 hours. Test at 1 1/4 hours with a straw which will come out clean if done. Set aside to cool before removing from pan.

"Out of this World" Cake

97

Peach Bundt Cake


1 cup granulated sugar 1/2 cup butter or margarine 3 eggs 2 cups unsifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 cups fresh peach puree (made by crushing peeled peaches with potato masher or in blender) 1 teaspoon vanilla extract 1/2 cup walnuts or pecans, chopped Preheat oven to 350 degrees F. Cream together sugar and butter. Add eggs. Mix thoroughly. Sift flour, baking powder, baking soda, salt and cinnamon. Add peach puree and dry ingredients alternately to egg mixture, beating well after each addition. Add vanilla and nuts. Mix until it is blended. Spoon batter into a well greased and floured 12cup Bundt pan. Bake about 1 hour or until wooden pick inserted comes out clean. Invert pan on serving plate. Let stand until cool. Remove cake from pan, tapping bottom and sides if necessary. Serve with Peach Sauce. Cake will stay moist, covered for several days in refrigerator. It also freezes nicely. Peach Sauce 1/4 cup granulated sugar 1 tablespoon cornstarch Dash of salt 1 cup sliced peaches 1/2 cup water 1 tablespoon butter or margarine 2 tablespoons orange extract (to taste) Combine sugar, cornstarch and salt. Add peaches and water. Cook over low heat, stirring until thickened. Add butter and flavoring. Serve warm over Peach Bundt Cake or ice cream.

Peach Bundt Cake

98

Peanut Butter and Hot Fudge Pudding Cake


Yield: 4 servings 1/2 cup flour 1/4 cup granulated sugar 3/4 teaspoon baking powder 1/3 cup milk 1 tablespoon cooking oil 1/2 teaspoon vanilla extract 1/4 cup peanut butter 1/2 cup sugar 3 tablespoons unsweetened cocoa 1 cup boiling water Vanilla ice cream Fudge ice cream topping, optional 1/3 cup chopped peanuts Combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla extract; stir till smooth. Stir in peanut butter. Pour into ungreased 1 1/2quart casserole. In same bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in the boiling water. Pour evenly over batter. Bake in a 400 degree F oven about 30 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream and fudge sauce, if desired. Top with peanuts. Makes 4 servings.

Peanut Butter and Hot Fudge Pudding Cake

99

Perfect Sponge Cake


1 1/4 cups sifted cake flour 1/4 teaspoon baking powder 6 eggs 3/4 teaspoon cream of tartar 1 1/2 cups granulated sugar 1/3 cup cold orange juice 1/4 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Use a 12inch tube pan. Sift flour with baking powder. Separate eggs, putting whites in large bowl of electric mixer, yolks in next size bowl. Beat whites at high speed until frothy, then sprinkle in the cream of tartar and continue beating until whites stand in peaks but still cling to the side of the bowl (takes about 3 minutes). Add 1/2 cup sugar very gradually, still beating at high speed, until you have a smooth, satiny meringue. Set aside. Beat yolks at high speed for 2 minutes. Pour in the orange juice, beating for 1 more minute, still at high speed. Add remaining sugar very gradually to yolks; add salt and vanilla extract and continue beating until mixture looks light and smooth. Remove from mixer and fold flour into egg yolks until batter is smooth. Do not beat. Pour this batter into the meringue and fold batter very gently again until all patches of egg white disappear. Pour into ungreased tube pan and bake 1 1/4 hours. Cool, upside down on a rack, for one hour, then pull cake carefully away from pan with your hands. When cool, cover with confectioners' sugar or Pineapple Glaze. Pineapple Glaze 2 tablespoons butter Rind of 1/2 small lemon, grated 1 egg yolk 3 tablespoons crushed pineapple, drained 2 tablespoons pineapple juice 1 1/4 cups confectioners' sugar Melt butter. Beat egg yolk for 1 minute at high speed of electric mixer. At low speed, pour in melted butter, crushed pineapple, pineapple juice, lemon rind and confectioners' sugar. Beat 2 minutes. Spoon this thin glaze over top of cake allowing some of it to trickle over the cake sides.

Perfect Sponge Cake

100

Philly Fluff
10 ounces softened cream cheese 1/2 cup) 1 stick sweet butter, softened (important to use butter only) 1/2 cup Crisco shortening 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar, divided 6 eggs 1 teaspoon vanilla extract 8 ounces good quality bittersweet chocolate, melted and cooled ( bittersweet chocolate is a must; do not use any other kind) Preheat oven to 350 degrees F. Grease and flour a 12cup Bundt pan or angel food pan (this is what I use). In a large mixing bowl, combine cream cheese, butter and shortening , beating until light and fluffy. In a small mixing bowl, combine flour, baking powder and salt, whisking to blend. Add the flour mixture to the creamed mixture and mix until well blended. Gradually add 1 cup sugar and the eggs, one at a time, beating well after each addition.( This step is very important) add the vanilla extract and remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth. Pour half of the mixture into the prepared pan. Top with half of the melted chocolate and swirl a knife through the batter to marble it. Top with remaining batter. Bake 60 to 65 minutes, depending on your oven or until wooden pick inserted in center comes out clean. Remove from oven and cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. When cake is cooled, drizzle with remaining melted chocolate allowing some to drip down the sides. Yields 16 servings. Once you make this cake and taste it, you will always make it.

Philly Fluff

101

Pinch Cake
4 cans biscuits 2 cups granulated sugar 1 cup butter, melted 2 tablespoons cinnamon Nuts Raisins Butter an angel cake pan. Cut biscuits into quarters. Roll in 1 cup sugar and 1 tablespoon cinnamon. Layer biscuits with nuts and raisins; next layer with nuts and raisins, then pour over 1/2 of melted butter, 1 cup sugar, 1 cup butter, 1 tablespoon cinnamon (melted until sugar dissolves). Layer last 2 cans as above and pour remaining sugar mixture over. Bake at 350 degrees F for 50 to 60 minutes. Be careful turning over as butter will burn you.

Pinch Cake

102

Plum Cake
2 cups allpurpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 cup vegetable oil 1 1/2 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon nutmeg or cloves 2 (4 3/4 ounce) jars baby food plums 3 eggs Dump everything into a large bowl and mix well. Bake in a greased and floured Bundt pan for one hour at 350 degrees F.

Plum Cake

103

Popcorn Cake
1/2 cup vegetable oil 1/2 cup (1 stick) butter 1 pound large marshmallows 1 (12 ounce) can mixed nuts 5 quarts popped corn 1 small package spiced gumdrops Melt marshmallows in butter and oil slowly. Add remaining ingredients and mix well. Pack firmly into a buttered stem or Bundt pan. Let cool and remove. This is a wonderful cake for children's birthday parties.

Popcorn Cake

104

Porcupine Icebox Cake


1 cup butter 6 egg yolks 6 tablespoons granulated sugar 3 tablespoons instant coffee 6 tablespoons sherry 24 ladyfingers 1/4 pound almonds, blanched and sliced Have butter and eggs at room temperature. Cream butter, add yolks one at a time, and stir well. Add sugar, half of the coffee and all the sherry, stirring constantly. With some of this coffee mixture cover a 10 x 4inch space on a serving platter. Over this place split ladyfingers moistened with a few additional drops of sherry. Cover with coffee mixture, then a layer of ladyfingers moistened with additional liquid coffee. Alternate layers until all ladyfingers have been placed. Cover entire cake with remaining coffee mixture and insert sliced and roasted almonds upright into top and sides. Chill for 12 to 24 hours.

Porcupine Icebox Cake

105

Pork 'n' Beans Cake


2 cups granulated sugar 1 cup vegetable oil 3 eggs 1 (16 ounce) can drained pork 'n' beans 2 cups allpurpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup raisins (optional 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Grease and flour two 8 x 4inch loaf pans or five 16 ounce cans. In a large bowl, mix sugar, oil, eggs and beans until smooth. In a separate bowl, combine flour, cinnamon, baking powder and baking soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla extract. Divide batter into prepared loaf pans or fill cans twothirds full with batter. Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from pans or cans.

Pork 'n' Beans Cake

106

Princess Cake
3 egg yolks 1 egg 2/3 cup granulated sugar 2/3 cup allpurpose flour 1/4 cup potato flour 2 teaspoons baking powder 3 egg whites Preheat oven to 375 degrees F. Butter and flour a deep round 8 or 9inch springform pan. In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl often. Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash beaters. In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture. Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched lightly near center. Cool on rack. Remove cake from pan when it has cooled 10 minutes. Continue to cool on rack. Cream Filling 1 1/2 teaspoons unflavored gelatine 2 tablespoon cold water 1 tablespoon granulated sugar 2 teaspoons potato flour 1 cup heavy cream 2 slightly beaten egg yolks 1/2 teaspoon vanilla extract 1/2 cup whipping cream, whipped Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering water until smooth and thick, stirring constantly. Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until completely cool, but not set, about one hour at room temperature. Fold into whipped cream. Topping 1 (9 ounce) roll almond paste (marzipan) Few drops green food coloring Confectioners' sugar Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle large enough to cover the top and sides of cake. To assemble cake Princess Cake 107

The Ultimate Cake Book Divide cake into 2 layers. Spread filling between layers and on top of cake. Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake. Use scraps of paste to reroll and cut out small decorative shapes such as hearts and leaves. If desired, use small amounts of additional almond paste tinted pink for special cutout shapes. Sprinkle cake lightly with confectioners' sugar. Refrigerate until serving time. Serves 12.

Princess Cake

108

Rainbow Butter Cake


Yield: 16 servings 1 1/4 cups (2 1/2 sticks) butter at room temperature 2 1/4 cups granulated sugar 5 eggs 4 1/2 cups cake flour 4 1/2 teaspoons baking powder 1 1/2 cups milk 1 1/2 teaspoons vanilla extract Paste food colorings in 3 shades Preheat oven to 350 degrees F. Grease a 10inch tube pan and set aside. In a large bowl of an electric mixer, combine butter and sugar until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula. Combine flour and baking powder and slowly add to butteregg mixture alternately with milk. Add vanilla extract and beat until combined. Divide batter into three equal portions and color each with about 1/4 teaspoon of paste food coloring. Mix until color is welldistributed. Spoon one portion of colored batter into prepared pan and smooth top. Repeat with remaining portions. Bake for 70 minutes. Remove from oven to wire rack and cool for 10 minutes in pan. Release from pan and cool completely. Frost with favorite icing, if desired.

Rainbow Butter Cake

109

Raspberry Chocolate Fudge Red Velvet Cake


Make this in a 9inch twolayer heart cake baking pan for Valentine's Day! 1 (18.25 ounce) box red velvet cake mix 1 (3.9 ounce) box instant chocolate fudge pudding and pie filling mix 1 1/4 cups water 1/2 cup crme de cocoa or raspberry liqueur or brandy 1/2 cup cooking oil 4 jumbo or extra large eggs (at room temperature) 1 (12 ounce) jar seedless raspberry jam Vanilla buttercream frosting, oldfashioned 7minute icing or chocolate fudge frosting Preheat oven to 350 degrees F. Grease and flour a 10inch Bundt or tube pan or wax paperline two greased 9inch heartshape layer pans. In a large bowl, combine cake mix, pudding mix, water, crme de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Fold in pecans. Spoon into prepared pan(s). Bake for 30 to 35 minutes (heartshaped layer pans) or 45 minutes (tube or Bundt pan), or until a cake tester inserted into the cake layers or cake comes out clean. Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake. Turn out onto wire rack(s) to finish cooling. For heartshaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice. For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners red sugar over cake as desired.

Raspberry Chocolate Fudge Red Velvet Cake

110

Raspberry Cream Cake


1 1/2 cups confectioners' sugar 2 tablespoons margarine, cut up 1/3 cup Lighter Bake 2 large eggs 1/2 teaspoon almond extract 1 1/3 cups allpurpose flour 1/2 teaspoon baking powder 2/3 cup low fat sweetened condensed milk 1/2 cup light (low fat) sour cream 4 teaspoons lemon juice 1/4 cup sliced almonds, toasted (optional) 1/3 cup seedless red raspberry jam or preserves Heat oven to 325 degrees F. Coat bottom and sides of 9inch springform pan or 9inch cake pan with cooking spray. In mixing bowl, beat confectioners' sugar and margarine with electric mixer on low speed until blended. Add Lighter Bake, eggs and almond extract; beat until smooth. Combine flour and baking powder; beat into batter just until blended. Spread batter evenly in pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. In small bowl, combine sweetened condensed milk, sour cream and lemon juice; whisk until smooth. Spread evenly over cake to within 1/4 inch of edge. If desired, sprinkle almonds around edge of cream. Return to oven for 5 minutes, until topping is set. Place on wire rack to cool. Stir jam until smooth and spread over top of cake. Serve warm or cool, cut into wedges. Refrigerate leftovers. Makes 12 servings.

Raspberry Cream Cake

111

Raspberry Swirl Butter Cake


1 1/4 cup butter, at room temperature 2 1/4 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 3/4 teaspoon almond extract 2 3/4 cups allpurpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 3/4 cup raspberry pie filling Preheat oven to 325 degrees F (165 degrees C). Grease a Bundt pan generously. In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each egg. Mix in the vanilla and almond extracts. Mix flour with the baking powder and salt. Add flour mixture alternately with the milk, starting with the flour. Pour half the batter into prepared baking pan. Swirl in half of the raspberry filling. Pour in remaining batter and swirl in the rest of the raspberry filling on top. Bake for 7075 minutes or until a wooden pick inserted in the center, comes out clean (dry). Cool 15 minutes in pan before turning out. If desired, serve with melted raspberry jam drizzled over the top. Yield: 1012 servings

Raspberry Swirl Butter Cake

112

Raspberry Swirl Cake


1 cup plus 1 tablespoon butter 2 cups granulated sugar 3 cups sifted allpurpose flour 4 teaspoons baking powder 1 teaspoon salt 1 1/3 cups milk 2 teaspoons vanilla extract 6 egg whites (3/4 cup) 1/2 cup raspberry or raspberrycurrant jelly Red food coloring Basic Glaze 2 cups sifted powdered sugar 1 tablespoon butter or margarine, at room temperature 1 teaspoon vanilla, rum or almond extract 2 to 3 tablespoons milk Preheat oven to 350 degrees F. Grease and flour a 12cup fluted tube pan or Bundt pan. In large bowl, cream butter and sugar until light and fluffy. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla. In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into batter. In small saucepan or in microwave, heat jelly until melted; cool slightly. Remove 1 cup of batter from bowl and stir in jelly. Mix well. Add food coloring, enough to give desired pink color. Pour white batter into prepared pan. Pour jelly batter on top. With spoon, swirl raspberry mixture into cake. Bake in preheated oven 45 to 50 minutes. Cool upright in pan on wire rack for 1 hour, then invert onto plate and cool completely. Meanwhile, make Basic Glaze: In bowl, combine all glaze ingredients, blending until smooth and of desired drizzling consistency. Makes about 1 cup. Drizzle cooled cake with Basic Glaze; let glaze set before serving. Makes 12 to 16 servings.

Raspberry Swirl Cake

113

Root Beer Float Cake


1 (18.25 ounce) box yellow cake mix 1 (12 ounce) can root beer 1/4 cup vegetable oil 3 large eggs Root Beer Glaze 1/2 cup confectioners' sugar 3 tablespoons root beer Preheat oven to 350 degrees F. Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Remove from pan and cool. Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top of the cake. Serve with vanilla ice cream.

Root Beer Float Cake

114

Shaker Cider Cake


3 cups sifted allpurpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon nutmeg 1/2 cup soft butter 1 1/2 cups granulated sugar 2 eggs, well beaten 1/2 cup cider Sift together flour, baking soda, salt and nutmeg. Set aside. Work butter and sugar together as thoroughly as possible (mixture is never really smooth) and beat in the eggs. Stir in flour mixture and cider, alternating them, beginning and ending with flour. Spoon into a greased loaf pan and bake at 350 degrees F for about 1 hour or until wooden pick inserted in the center comes out dry. Cool. To serve, cut into thin slices.

Shaker Cider Cake

115

Singing Cake
1 cup butter 2 cups firmly packed brown sugar 3 eggs, separated 2 squares bitter chocolate, melted 1 cup raisins 2 teaspoons cinnamon 1 teaspoon cloves 4 cups sifted flour 1 cup strawberry jam 1 cup chopped nuts 2 teaspoons baking powder 1 cup buttermilk Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add cinnamon, cloves and flour; stir. Stir in nuts and jam. Add baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stifflybeaten egg whites. Quickly pour mix into a greased and floured angel food cake pan. Bake at 350F until the cake stops singing, about 45 minutes.

Singing Cake

116

Sour Cream Pumpkin Cake


Streusel 1/2 cup packed brown sugar 1 teaspoon cinnamon 1/4 teaspoon ground allspice 2 teaspoons butter Combine brown sugar, cinnamon and allspice in a small bowl. Cut in butter with a pastry blender to a crumbly mixture (i use my food processor for this step). Set aside. Cake 3 cups flour 1 tablespoon cinnamon 2 teaspoons baking soda 1 teaspoon salt 2 cups granulated sugar 1 cup (2 sticks) softened butter 4 large eggs 1 cup Libby's 100% pure pumpkin puree 1 (8 ounce) container sour cream 2 tablespoons vanilla extract Preheat oven to 350 degrees F. Grease and flour a 12cup Bundt pan or an angel food pan, both work well with this recipe. Combine flour, cinnamon, baking soda and salt in a bowl. Set aside. Beat sugar and butter in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream and vanilla until incorporated. Gradually beat in flour mixture and mix well. Spoon half of the batter into prepared pan. Sprinkle with streusel mixture over batter (do not allow the streusel to touch edges of pan). Bake 55 to 60 minutes or until cake tester inserted in cake comes out clean. Cool 30 minutes in pan on a wire rack. Invert cake onto wire rack to cool completely. Glaze 1 1/2 cups sifted confectioners' sugar 2 to 3 tablespoons orange juice or milk ( i use orange, it compliments the pumpkin cake). In a small bowl, add all ingredients stirring until smooth with a wire whisk. Drizzle glaze over cake. NOTE: if making mini loaves, bake approximately 20 to 25 minutes, depending on your oven.

Sour Cream Pumpkin Cake

117

Spiced Sweet Potato Cake with Brown Sugar Icing


Cake 4 (8 ounce) red skinned sweet potatoes (yams) Nonstick vegetable oil spray 2 3/4 cups allpurpose flour 2 teaspoons ground cinnamon 1 1/4 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups granulated sugar 1 cup vegetable oil 4 large eggs 1 teaspoon vanilla extract Icing 1 cup powdered sugar 3/4 cup (packed) dark brown sugar 1/2 cup whipping cream 1/4 cup (1/2 stick) unsalted butter 1/4 teaspoon vanilla extract For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. Position rack in center of oven; preheat to 325 degrees F. Spray 12cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal two cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla extract. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour and 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack and cool completely. For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over mediumlow heat until butter melts and sugar dissolves. Increase heat to mediumhigh and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir vanilla extract. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least one hour. Can be prepared one day ahead. Cover with cake dome and let stand at room temperature.

Spiced Sweet Potato Cake with Brown Sugar Icing

118

St. Louis Lemon Cake


Nonstick cooking spray 1 1/2 cups butter, softened 1 1/2 cups plus 2 tablespoons granulated sugar Grated zest of 2 large lemons (reserve the juice for the lemon syrup) 5 eggs, divided (5 yolks and 5 whites) 1 1/2 cups sour cream or plain yogurt 1 tablespoon vanilla extract 2 3/4 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda Pinch of salt Lemon Syrup Juice of 2 large lemons, from above 1/4 cup water 1/2 cup granulated sugar Pinch of salt Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven or just below. Spray a large tube pan (9 or 10 inches) with nonstick spray. Set aside. In a large mixing bowl, cream the butter until light and fluffy. Slowly add 1 1/2 cups of the sugar and beat until it dissolves and the mixture is very light and airy. Stir in the lemon zest. In a separate bowl, thoroughly whisk the egg yolks with the sour cream or yogurt and the vanilla extract. Add the egg yolk mixture to the butter mixture and beat until light and fluffy. In a mixing bowl, sift together the flour, baking powder and baking soda three times. Reduce the mixer speed to low and carefully add the flour mixture to the batter within one minute. Do not overmix. Beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar and continue beating until the mixture is stiff but not dry. Carefully fold the beaten egg whites into the batter just until blended. Spoon the mixture into the prepared pan and smooth the surface. Bake 1 hour or until the cake is golden and a wooden pick inserted near the center comes out clean. While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice, water, sugar and salt. Bring the mixture to a boil, then reduce the heat and simmer until it is slightly thickened, about 810 minutes. Remove the cake from the oven and cool on a wire rack 10 minutes. Loosen the sides of the cake with a knife and invert the cake onto a plate with a rim. Reheat the syrup and spoon it all over the surface of the hot cake. Serve the cake warm or at room temperature. Makes 16 servings.

St. Louis Lemon Cake

119

Strawberry Cream Cheese Tunnel Cake


1 (10inch) prepared round angel food cake 6 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/3 cup real lemon juice 1 teaspoon almond extract 2 to 4 drops red food coloring, optional 1 cup chopped fresh strawberries 1 (12 ounce) container nondairy whipped topping Additional fresh strawberries for garnish Invert cake onto serving plate. Cut 1 inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cavity of cake with strawberry mixture; replace top slice of cake. Chill 2 hours or till set. Frost with remaining whipped topping; garnish strawberries if desired. Makes one 10inch cake.

Strawberry Cream Cheese Tunnel Cake

120

Strawberry Diet Cake


2 (3 ounce) boxes strawberry gelatin 2 cups boiling water 1 cup ice water 1 pint strawberries (mix these into gelatin) 1 1/2 large containers Cool Whip 1 large angel food cake, broken into bitesize pieces Prepare gelatinstrawberry mixture. Line tube pan with wax paper. Divide cake into thirds; before tearing into bitesize pieces cut thin layer from cake for base. Layer 1: Pieces of cake Layer 2: Gelatinstrawberry mixture Layer 3: Cool Whip Continue until 3 layers of each. Add thin layer that had been cut from cake. Congeal overnight. Remove from and and "ice" with Cool Whip. Garnish with strawberries. The top sides of the cake will be gelatinstrawberry mixture. This is pretty left as is; just ice bottom sides.

Strawberry Diet Cake

121

Strawberry Tunnel Cream Cake


1 (10inch) angel food cake 8 ounces cream cheese, softened 1 can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon almond extract 2 cups sliced fresh strawberries 4 cups frozen whipped topping, thawed Cut a 1inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces. In large mixer bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and almond extract. Mix well. Stir in reserved torn cake pieces and strawberries mixture; replace top slice of cake. Chill 3 hours or until set. Garnish with whipped topping and additional strawberries, if desired.

Strawberry Tunnel Cream Cake

122

StrawberryCarrot Cake
2 1/2 cups flour 1 1/4 cups packed brown sugar 1 cup finely shredded carrots 1/2 cup vegetable oil 1/2 cup plain yogurt 1/3 cup water 1/2 cup chopped pecans 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup chopped strawberries StrawberryCream Cheese Glaze Preheat oven to 350 degrees F. Grease and flour a 12cup Bundt cake pan. Beat all ingredients except strawberries and StrawberryCream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze onto cake. StrawberryCream Cheese Glaze Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners' sugar until blended.

StrawberryCarrot Cake

123

StrawberryPineapple Bundt Cake


2 tablespoons butter, melted 1/2 cup chopped nuts 1/2 cup flaked coconut 1 (13 ounce) can crushed pineapple 1 (18.25 ounce) box strawberry cake mix 1 cup water 1/4 cup vegetable oil 3 eggs Glaze 1 cup confectioners' sugar 1 tablespoon pineapple 1 to 2 tablespoons pineapple syrup Preheat oven to 350 degrees F. Generously grease and flour Bundt pan. Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserve syrup and 1 tablespoon pineapple for glaze. Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes. Pour 1/2 of batter on top of nut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan. When cooled completely top with glaze. Glaze: Mix all ingredients to reach proper glaze consistency.

StrawberryPineapple Bundt Cake

124

Sugarplum Bundt Cake


1 1/2 cups butter 1 1/2 cups granulated sugar 1 cup chopped candied cherries 1/2 cup golden raisins 1 small box instant lemon pudding mix 6 eggs 2 1/2 cups flour 1 1/2 cups chopped walnuts Vanillabuttercream frosting mix Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar, continuing to beat at high speed until light and fluffy. By hand, fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix. Pour batter into wellgreased Bundt or tube pan. Bake at 350 degrees F for 60 to 65 minutes. Do not invert. Cool and remove from pan. Cool completely before serving.

Sugarplum Bundt Cake

125

Tangerine Bundt Cake


Fine, dry bread crumbs, for coating pan 3 cups sifted allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, at room temperature 1/2 teaspoon tangerine (or lime) oil, optional 2 cups sugar 4 extralarge or jumbo eggs 1 tiny drop yellow (or green) food coloring, optional 1 cup milk Finely grated zest of 3 tangerines (or limes) Glaze 1/2 cup tangerine (or lime) juice 3/4 cup granulated sugar 1/4 teaspoon tangerine (or lime) oil, optional Preheat the oven to 350 degrees F. Thoroughly butter a 10inch Bundt or tube pan. Sprinkle the pan with the bread crumbs. Sift together the flour, baking powder and salt and set aside. In the large bowl of an electric mixer, beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if using. On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition. Stir in grated citrus zest by hand. Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth. Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes. Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix. Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil. Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any glaze that has dripped onto the foil. Let the cake cool completely. Using a flatsided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve. NOTES: The batter for the cake can also be baked in two loaf pans. Tangerine Bundt Cake 126

The Ultimate Cake Book The cake freezes well. But glaze it after defrosting so that it will be freshly moistened.

Tangerine Bundt Cake

127

Three Ways to Heaven Cake


6 eggs 1 cup granulated sugar 1/4 cup water 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 cup cake crumbs 1/4 teaspoon cream of tartar 1/4 teaspoon salt Filling 2 tablespoons gelatine 1 cup crushed pineapple 1/2 cup raspberry jam 1/2 cup cold water 1 cup apricot puree 3/4 cup chopped pecans 3 cups whipping cream Beat egg yolks well, adding sugar gradually. Fold in water and flavoring. Fold in crumbs. Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff. Fold into yolks. Pour into ungreased angel food pan and bake 1 hour at 325 degrees F. When cold, remove from pan. Split into three layers and fill. Filling: Sprinkle gelatine over cold water and let stand for 10 minutes. Dissolve by placing in a pan of hot water. Drain pineapple and puree apricots. Whip cream, and slowly whip in gelatin. Divide into four parts. Add one fruit to each of three parts. Fill the layers. Frost sides and center of cake with plain whipped cream, and sprinkle the cake with nuts.

Three Ways to Heaven Cake

128

Toffee Treasure Cake


CinnamonSugar Mixture 1 teaspoon cinnamon 1/4 cup granulated sugar Combine the cinnamon and sugar in a small bowl and set aside. NutCandy Mix 4 to 5 Heath bars, smashed into bits 1/4 cup chopped nuts (pecans or walnuts) Place the candy bars in a large zipclose bag, seal, then use a rolling pin to smash the candy bars into small, bitesize pieces. Add the nuts to the bag, shake to mix, and set aside. Cake 2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup softened unsalted butter, cut into small cubes 1 cup granulated sugar 2 eggs 1 (8 ounce) container sour cream 1/4 cup unsalted butter, melted (for crumble) Preheat oven to 325 degrees F. Grease and lightly flour a 9 to 10inch Bundt pan. Sift the flour, baking powder, baking soda and salt into a large bowl. Add the butter and, using an electric mixer or a spoon, mix well to incorporate. Add the sugar, eggs and sour cream; blend well. In a small skillet, melt the butter for the crumb and set aside. Spoon half of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar and half of the candy mixture. Top with the remaining batter, then sprinkle with the remaining cinnamonsugar and candy mixtures. Top with the melted butter. Bake the cake on the middle shelf of the oven for 45 to 55 minutes or until a wooden pick comes out clean. Let the cake cool completely in the pan, then use a flat knife or flat spatula to gently loosen it from the pan. Remove and place on a serving plate. Yields 10 servings.

Toffee Treasure Cake

129

Toll House Bundt Cake


2 3/4 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 tablespoon vinegar and milk to measure 1 cup (this makes sour milk ) 1 cup soft butter 1 cup brown sugar 1 tablespoon vanilla extract 4 eggs 2 cups chocolate chips In small bowl combine flour, salt and baking soda; set aside. Place vinegar in a 1 cup measuring cup; fill with milk; set aside . In a large mixing bowl combine butter, brown sugar and vanilla extract; beat till light and fluffy. Add eggs on low speed. Add flour mixture alternately with milk. Fold in the chocolate chips. Nut Topping 1/4 pound soft butter 2 tablespoons granulated sugar 2/3 cup nuts Spoon batter into pan and put on topping. Refrigerate for 30 minutes to 1 hour to set before baking. Bake at 375 degrees F for 50 minutes.

Toll House Bundt Cake

130

Tomato Soup Cake


1/2 cup shortening 1 cup granulated sugar 1 can tomato soup 1 teaspoon baking soda 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon nutmeg 1 cup raisins 1 cup chopped walnuts (optional) Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shorteningsugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly floured loaf pan and bake at 350 degrees F for 1 hour. Frost when cake is cool. Frosting 3 ounces cream cheese 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract

Tomato Soup Cake

131

Triple Chocolate Raspberry Fantasy


First layer 3 ounces unsweetened chocolate 2 ounces semisweet chocolate 1/2 cup butter 2 eggs 1 1/4 cups brown sugar, packed 3/4 cup flour 1/4 teaspoon baking powder Second layer 8 ounces (227g) cream cheese, softened 2/3 cup confectioners' sugar 2 tablespoons raspberry liqueur, optional 3 ounces white chocolate, melted 1 egg Third layer 1/2 cup raspberry jam 1/2 cup whipping cream 4 ounces semisweet chocolate Preheat oven to 325 degrees F. For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10inch springform pan. For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set.

Triple Chocolate Raspberry Fantasy

132

Tucson Lemon Cake


2 1/2 cups flour 1 1/2 cups granulated sugar 1/2 cup margarine, softened 3 eggs 1 teaspoon baking soda 1 cup buttermilk 1/4 cup poppy seed 2 tablespoons grated lemon peel 2 tablespoons lemon juice Lemon Glaze (recipe follows) Preheat oven to 350 degrees F. Grease and flour a 12cup Bundt cake pan. With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 5055 minutes. Immediately poke holes in top of cake with longtined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze. Lemon Glaze 2 cups powdered sugar 2 tablespoons grated lemon peel 1/4 cup margarine, melted 1/4 cup lemon juice Mix all ingredients together and stir until well blended.

Tucson Lemon Cake

133

Tunnel of Fudge Cake


1 1/2 cups butter 6 eggs 1 1/2 cups granulated sugar 2 cups flour 1 box fudge frosting mix 2 cups chopped nuts Preheat oven to 350 degrees F. Grease and flour a Bundt pan. In mixer, cream butter and sugar together. Add eggs and beat well. Add flour and frosting mix, then nuts. Do not overbeat. Pour into pan and bake for one hour. The top of the cake should rise and be shiny. Cool. Dust with confectioners sugar.

Tunnel of Fudge Cake

134

Vanilla Wafer Cake


1 cup chopped pecans 1 (8 ounce) can coconut 14 ounces vanilla wafers 1 cup margarine 2 cups granulated sugar 6 eggs 1/2 cup milk Preheat the oven to 350 degrees F. Chop pecans into small pieces. Pour into a bowl. Add the coconut. Crush the vanilla wafers in a blender and add them to the above and mix well. Cream the softened margarine and sugar. Add eggs, one at a time, to the margarine and sugar, beating well. Fold the dry ingredients into the egg mixture and add the milk. Pour the cake batter into a wellgreased tube pan. Bake for one hour. Remove from tube pan when cool. Slice and serve topped with whipped cream or vanilla ice cream.

Vanilla Wafer Cake

135

Walnut Cake with Coffee Syrup


6 eggs, separated 1/2 cup honey, plus more for garnish, divided 3/4 cup granulated sugar, divided 1 cup shelled walnuts, toasted and ground 1/4 cup allpurpose flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1 cup strong fresh coffee Vanilla yogurt for garnish Preheat oven to 350 degrees F. Grease sides and bottom of a springform pan. Line base with parchment paper. In a medium bowl, beat egg yolks, 1/2 cup honey and 1/4 cup sugar until pale and creamy. In a separate bowl, combine walnuts, flour, baking powder and cinnamon; stir into creamed mixture. In a small bowl, whisk egg whites until stiff, stir 1 tablespoon into batter; fold in remaining whites until evenly incorporated. Pour batter into pan; bake 30 minutes or until cake has risen and shrunk slightly from the sides of the tin. Meanwhile, heat coffee in a small pan with remaining 1/2 cup sugar, stirring until sugar has dissolved. Boil 3 to 4 minutes or until syrupy. Cool cake about 5 minutes; transfer to a large plate. Spike all over with a skewer; drizzle with syrup. Cool completely; serve in wedges garnished with yogurt and drizzled with honey. Makes 8 servings.

Walnut Cake with Coffee Syrup

136

Banana Butterfinger Cake


Yield: 12 servings Cake 2 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 tablespoon dark rum 1 teaspoon vanilla extract 3/4 cup sour cream 1 teaspoon baking soda 2 cups mashed ripe bananas (about 5) 1 1/2 cups chopped Butterfinger bars Glaze 2/3 cup whipping cream 7 tablespoons unsalted butter, cut into large pieces 1 tablespoon light corn syrup 14 ounces semisweet chocolate, chopped 2 teaspoons dark rum 1 teaspoon vanilla extract 1 3/4 cups chopped Butterfinger bars (about 7 1/2 ounces) Cake: Position rack in top third of oven; preheat to 350 degrees F. Butter two 9inch diameter cake pans with 1 1/2inch sides. Line bottoms with wax paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.) Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla extract. Pour glaze into small bowl. Cover and refrigerate just until cool and thick stirring occasionally about 40 minutes.

Banana Butterfinger Cake

137

The Ultimate Cake Book Transfer 1 cake layer to platter. Slide wax paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove wax paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

Banana Butterfinger Cake

138

Butterfinger Cake
2 angel food cakes 4 egg yolks 3/4 cup (1 1/2 sticks) butter 2 cups confectioners sugar 1 (16 ounce) container Cool Whip 7 Butterfinger candy bars, frozen and crushed Mix together eggs, sugar, butter and Cool Whip. Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 13 x 9inch pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for at least 3 hours then serve.

Butterfinger Cake

139

Butterfinger Crumb Cake


2 cups allpurpose flour 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup (1 stick) butter or margarine, softened 1/2 cup (about one 2.1oz. bar) finely chopped NESTL BUTTERFINGER Candy Bar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1/2 cup plain yogurt 1 large egg 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease 8inch square baking pan. Combine flour, brown sugar and granulated sugar in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to medium bowl; stir in Butterfinger pieces. Stir baking soda and salt into remaining flour mixture. Combine milk, yogurt, egg and vanilla extract in small bowl until blended. Add to flour mixture; stir just until blended. Pour into prepared pan; sprinkle evenly with Butterfinger mixture. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm. Servings: 9

Butterfinger Crumb Cake

140

Gooey Butterfinger Cake


1 (3.4 ounce) package chocolate instant pudding and pie filling mix 1 (15 ounce) package creamfilled snack cakes (such as Twinkies) 6 (2.1 ounce) Butterfinger Candy Bars, finely chopped 1 (8 ounce) container frozen whipped topping, thawed Prepare pudding mix according to package directions. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9inch baking pan. Spread pudding over cake pieces; top with half of chopped Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4 hours before serving. Makes 16 servings.

Gooey Butterfinger Cake

141

Heath Bar Cheesecake


1 (18 ounce) package refrigerated oatmeal cookie dough with chocolate and butterscotch chips* 16 ounces cream cheese, softened 2 eggs 1/2 cup granulated sugar 1 teaspoon vanilla extract 4 (1.4 ounce) Heath candy bars, coarsely chopped* To make the dough easier to slice, freeze it for two to three hours before starting the recipe. Preheat oven to 350 degrees F. Coat a 9 inch deepdish pie pan with nonstick cooking spray. Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside. In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.

Heath Bar Cheesecake

142

Heath Bar Cake


2 cups brown sugar, firmly packed 2 cups flour 1/2 cup butter or margarine 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup milk 1 teaspoon vanilla extract 1/2 cup chopped nuts 6 Heath Bars, broken into small pieces Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and Heath Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x 9inch cake pan. Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake. Bake at 350 degrees F for 35 minutes.

Heath Bar Cake

143

Hershey Bar Pound Cake


2 cups granulated sugar 1 cup butter 4 eggs 2 (5.5 ounce) cans chocolate syrup 7 (1.45 ounce) Hershey bars, melted 1/4 teaspoon salt 2 1/2 cups flour 1/2 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract Confectioners sugar Cream sugar and butter; add eggs 1 at a time, beating well. Add syrup and melted candy bars. Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake at 300 degrees F for 1 1/2 hours. Cool in pan 10 minutes before removing. Sift confectioners' sugar over cooled cake.

Hershey Bar Pound Cake

144

Junior Mint Cheesecake


2 (3 ounce) packages Junior Mints 24 ounces cream cheese (at room temperature) 2/3 cup granulated sugar 3 eggs 1 teaspoon vanilla extract 1 graham cracker or chocolate crumb crust Put mints in freezer and freeze. Preheat oven to 350 degrees F. Mix cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in vanilla extract. Chop frozen Junior Mints and sprinkle on cheesecake. Bake for 40 to 45 minutes or until set. Cool. Chill overnight.

Junior Mint Cheesecake

145

Milky Way Cake


8 Milky Way bars 1 cup (2 sticks) butter 2 cups granulated sugar 4 eggs 2 1/2 cups flour 1/2 teaspoon baking soda 1 1/4 cups buttermilk 1 cup nuts Melt candy and 1 stick butter. Set aside. Cream sugar and the remaining 1 stick butter. Add eggs. Add flour and baking soda alternately with buttermilk. Add candy mixture. Bake in a tube pan at 325 degrees F for 70 minutes.

Milky Way Cake

146

Mounds Candy Bar Cake


1 baked chocolate cake of your choice While cake is baking, prepare toppings. First Topping 1 cup milk 24 large marshmallows 1 cup granulated sugar 1 (14 ounce) package coconut Heat until dissolved, then add coconut. Second Topping 1 1/2 cups granulated sugar 1/2 cup milk 1/2 cup (1 stick) butter 1 1/2 cups semisweet chocolate chips Heat sugar, milk and butter until boiling. Add chocolate chips; stir until dissolved. While cake is hot, spread coconut mixture over cake, then chocolate topping over the coconut.

Mounds Candy Bar Cake

147

Peanut Butter Snack Cake


1 1/2 cups Gold Medal allpurpose flour 3/4 cup granulated sugar 1/3 cup peanut butter 1/4 cup (1/2 stick) softened butter 3/4 cup milk 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs 1/2 cup coarsely chopped peanut butter cups Heat oven to 350 degrees F. Grease bottom and sides of an 8inch square pan. Beat all remaining ingredients except candies until smooth. Pour into pan; sprinkle with candies. Bake 35 to 40 minutes or until a wooden pick comes out clean after inserted. Serve warm or cool.

Peanut Butter Snack Cake

148

Peppermint Cheesecake
1 cup chocolate wafer crumbs 3 tablespoons margarine, melted 1 envelope unflavored gelatine 1/4 cup cold water 16 ounces cream cheese, softened 1/2 cup granulated sugar 1/2 cup milk 1/4 cup crushed peppermint candy 1 cup whipping cream, whipped 2 (1.45 ounce) milk chocolate candy bars, finely chopped Combine crumbs and margarine; press onto bottom of a 9inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Soften gelatine in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but not set. Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.

Peppermint Cheesecake

149

Snickers Bar Cheesecake


1 (9 ounce) package chocolate wafer cookies 4 tablespoons butter, melted 24 ounces cream cheese, softened, each 8ounce block cut into sixths 1 cup granulated sugar 4 eggs 1 tablespoon vanilla extract 2 cups heavy cream, divided 1 1/2 pounds Snacksize Snickers bars Preheat oven to 325 degrees F. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9 or 10inch springform pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla extract and 1 cup of the cream; beat 3 to 4 minutes. Fold in 1 1/2 cups cutup Snickers pieces. Turn into a crumblined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle fudge topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.

Snickers Bar Cheesecake

150

Tootsie Roll Cheesecake


1 2/3 cups graham cracker crumbs 1 1/2 cups granulated sugar, divided 1/4 cup butter, softened 32 ounces cream cheese, softened 6 eggs 1 cup dairy sour cream Juice of 1 lemon 1 teaspoon vanilla extract 8 ounces Tootsie Rolls 1/3 cup whipping cream Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly butter a 1Oinch round, 2inch deep cake pan (do not use springform pan as the batter is too thin). Press crumb mixture evenly into bottom of pan. Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla extract, beating well until smooth. Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing well. Pour over crust. Place cake pan in another large, deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Bake in a 300 degree F oven for about 2 hours or until center is set and a wooden pick inserted near the center comes out clean. Cool, then chill several hours or overnight. To remove from pan, heat outside of pan slightly and cake will drop out. Reinvert onto serving platter. Makes 16 servings.

Tootsie Roll Cheesecake

151

Amaretto Dream Cupcakes with Amaretto Butter Frosting


2 cups allpurpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter or margarine 1 1/2 cups packed brown sugar 2 eggs 1 1/2 cup buttermilk 1/4 cup Amaretto 1/3 cup slivered almonds Amaretto Butter Frosting In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds. Line regular or mini muffin cups with baking papers. Fill each 2/3 full. Bake at 375 degrees for 1416 minutes or until muffins test done. Cool In pans for 5 minutes. Remove and cool completely before frosting. Yield: 24 regular or 48 mini cupcakes. Amaretto Butter Frosting 3 cups confectioners' sugar 1/4 cup butter or margarine; melted 3 to 4 tablespoons whipping cream 2 to 3 tablespoons Amaretto In a small mixing bowl, beat confectioners' sugar and butter. Add whipping cream and Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency. Yield: frosts 24 regular cupcakes

Amaretto Dream Cupcakes with Amaretto Butter Frosting

152

Brownie Cupcakes
1 cup margarine 4 (1 ounce) squares semisweet chocolate 1 cup allpurpose flour 1 3/4 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 2 cup chopped nuts Melt margarine and chocolate together over hot water. With spoon, mix together flour and sugar. Add eggs one at a time. Stir as little as possible. Add chocolate mixture, vanilla extract and chopped nuts. Mix all ingredients together. Spoon batter into cupcake tin lined with paper liners. Bake at 325 degrees F for 30 minutes or until done. Yields 20 averagesize cupcakes.

Brownie Cupcakes

153

Buttermilk Orange Cupcakes


Cupcakes 1/2 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 1 teaspoon baking soda 2 cups flour 1/4 teaspoon salt 2/3 cup buttermilk Cream butter and sugar, adding eggs one at a time. Sift in dry ingredients alternately with buttermilk. Fill greased miniature muffin pans less than 1/2 full. Bake at 375 degrees F for 12 minutes. As soon as removed from oven, add sauce. Orange Sauce Juice of 2 oranges Grated rind of 1 orange 1 cup granulated sugar Mix and cook ingredients until sugar is dissolved. Spoon 1 teaspoon orange sauce over each cake when removed from oven but still in pans. After adding sauce, let cupcakes cool in pans, then remove. Serve warm or cold. Makes 60.

Buttermilk Orange Cupcakes

154

Cheesecake Cupcakes
24 paper muffin cups 1 package vanilla wafers 1 cup granulated sugar 24 ounces cream cheese, softened 4 eggs 2 teaspoons lemon juice Cherry pie filling or blueberry or raspberry Preheat oven to 350 degrees F. Mix sugar, cheese, eggs and lemon juice together until smooth. Line cupcake pans with papers and place 2 vanilla wafer in bottom of each. Spoon cheese mixture over wafers to fill cup 3/4 full. Bake 1820 minutes. Cool. Spoon pie filling on each cupcake and refrigerate at least 1 hour.

Cheesecake Cupcakes

155

Cheesy Chocolate Cupcakes


Filling 8 ounces cream cheese, softened 1/3 cup granulated sugar 1 egg 1/8 teaspoon salt 1 cup semisweet chocolate chips In small mixer bowl, beat cream cheese, sugar, egg and salt until smooth and creamy. Stir in chocolate chips. Set aside. Variations Valentine Filling: Add 4 to 5 drops of red food color to Filling. Peanut Butter Chip Filling: Omit chocolate; stir in 1 cup peanut butter chips. Cupcakes 3 cups allpurpose flour 2 cups granulated sugar 2/3 cup Hershey's cocoa 2 teaspoons baking soda 1 teaspoon salt 2 cups water 2/3 cup vegetable oil 2 tablespoons white vinegar 2 teaspoons vanilla extract Preheat oven to 350 degrees F. In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla extract. On medium speed, beat 2 minutes. Fill paperlined muffin cups (2 1/2 inches in diameter) 2/3 full with batter. Spoon 1 level tablespoon Filling into center of each cupcake. Bake for 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.

Cheesy Chocolate Cupcakes

156

Chocolate Cupcakes filled with Peanut Butter Cups


7 ounces milk chocolate 3/4 cup butter or margarine 1 teaspoon vanilla extract 1 1/3 cups granulated sugar 4 eggs 1 cup allpurpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 12 mini peanut butter cups Preheat oven to 350 degrees F. Line muffin pan with baking cups. Melt chocolate and butter together; stir in vanilla extract. In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt. Stir in chocolate mixture. Fill muffin cups half full; place peanut butter cup in center of each and top with remaining batter. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Chocolate Cupcakes filled with Peanut Butter Cups

157

Coconut and Raspberry Cupcakes


4 eggs 2/3 cup granulated sugar 1 1/4 cups allpurpose flour 1 teaspoon baking powder 2/3 cup flaked coconut 1/2 cup unsalted butter, melted 1/4 cup raspberry preserves Confectioners sugar, for dusting Preheat oven to 425 degrees F. Butter or line cupcake pans. In a large bowl, whisk eggs and sugar together until the mixture is thick and pale and forms a ribbon when whisk is lifted. Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut. Fold in the melted butter then chill in refrigerator for 25 minutes. Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is threefourths full. Bake for 5 minutes, reduce heat to 400 degrees F and bake for a further 5 to 7 minutes, or until risen and golden. Turn out onto wire racks to cool completely. Dust with confectioners' sugar.

Coconut and Raspberry Cupcakes

158

Crazy Cupcakes
1 1/2 cups allpurpose flour 1 cup granulated sugar 3 heaping tablespoons cocoa powder 1 teaspoon salt 1 teaspoon baking soda 6 tablespoons vegetable oil 1 tablespoon vinegar 1 teaspoon vanilla extract 1 cup warm water Preheat oven to 350 degrees F. Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole and vanilla extract in the third hole. Pour water over all ingredients and stir to blend. Line a 12hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25 minutes or until a wooden pick inserted in center of cupcake comes out clean. Yields 12 small cupcakes.

Crazy Cupcakes

159

CreamFilled Cupcakes
3 cups allpurpose flour 2 cups granulated sugar 1/3 cup baking cocoa 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1 cup vegetable oil 1 cup water 1 teaspoon vanilla extract In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes. Fill paperlined muffin cups half full. Bake at 375 degrees F for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean. Remove from pans to wire racks to cool completely. Filling 1/4 cup butter or margarine, softened 1/4 cup shortening 2 cups confectioners' sugar 3 tablespoons milk 1 teaspoon vanilla extract Pinch of salt Chocolate frosting In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting. Yields 3 dozen.

CreamFilled Cupcakes

160

Golden Vanilla Cupcakes


Makes 12 cupcakes 1 1/2 cups allpurpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 3/4 cup granulated sugar 2 eggs 1 egg yolk 2 teaspoons vanilla extract 1/2 cup milk Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside. In a small bowl, whisk together the flour, baking powder and salt; set aside. In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the milk, just until blended. Spoon the batter into the prepared muffin tins 3/4 full. Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.

Golden Vanilla Cupcakes

161

Killer Cupcakes
Cupcakes 4 (1 ounce) squares semisweet chocolate 1 teaspoon vanilla extract 1/2 pound butter 4 eggs 1 1/2 cups granulated sugar 1 cup allpurpose flour Preheat the oven to 350 degrees F. Line standard muffin tins with paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter. In a large bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butterchocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full. Filling 8 ounces cream cheese, softened 1/4 cup granulated sugar 1 egg, beaten Dash of salt 3/4 cup semisweet chocolate chips Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes. Makes 20 to 22 cupcakes.

Killer Cupcakes

162

Lemon Cream Cupcakes


3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 6 large eggs 1/4 cup fresh lemon juice 2 1/4 cups cake flour or allpurpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon grated lemon zest 3/4 cup cream cheese, softened Confectioners' sugar, for dusting, optional Preheat oven to 350 degrees F. Line muffin tin with cupcake paper. Combine the butter and 1 1/4 cups of the sugar in a large bowl and beat with the mixer on medium/high until fluffy. Add the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, salt and 2 teaspoons of the lemon zest until just combined. In a small bowl, mash together the cream cheese and remaining 1/4 cup sugar, remaining 1 tablespoon lemon juice and remaining 1 teaspoon lemon zest until combined. Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach 3/4's of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use a sifter to sprinkle confectioners' before serving. Makes 12.

Lemon Cream Cupcakes

163

Lemon Zest Cupcakes


4 1/2 cups allpurpose flour 3 cups granulated sugar 1 1/2 cups solid shortening 1 1/2 cups milk 6 eggs 5 teaspoons baking powder 1 1/2 tablespoons lemon juice 1 tablespoon lemon zest Preheat oven to 350 degrees F. Grease cupcake pans or line with paper liners. In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing. Yield: 48 cupcakes

Lemon Zest Cupcakes

164

Mole Hole Cupcakes


2 eggs 1 (8 ounce) carton peach yogurt 1 (18.25 ounce) box yellow cake mix Apricot or peach preserves Toasted wheat germ Preheat oven to 350 degrees F. Combine cake mix, yogurt and eggs. Mix just until moistened. Spoon batter into lightly greased muffin cups or in bake cuplined muffin cups, filling each half full. Spoon 1/2 teaspoon preserves into the center of each cupcake. Sprinkle 1/2 teaspoon wheat germ over each cupcake. Bake for 25 minutes. Makes 24.

Mole Hole Cupcakes

165

Mom's Chocolate Cupcakes


1 1/2 cups flour 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1/3 cup cocoa powder 1/2 cup oil 1 cup water 1 teaspoon vanilla extract 1 tablespoon vinegar Mix all ingredients together until moist and well blended. Put in cupcake cups and bake for 2025 minutes at 350 degrees F. Frost with your favorite icing. To make a layer cake, double the recipes and put in 2 round cake pans. Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

Mom's Chocolate Cupcakes

166

Moon Rocks
1 (6 ounce) package semisweet chocolate chips 2 cups allpurpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup softened butter 1 1/2 cups packed brown sugar 3 eggs 1 teaspoon vanilla extract 1 cup water 2 cups miniature marshmallows Melt chocolate in top of double boiler. Remove from heat, and set aside to cool. Combine flour, baking soda and salt. Set aside. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Add vanilla extract, flour mixture, water and melted chocolate. Beat at low speed until blended, scraping sides of bowl often. Stir in marshmallows. Fill paperlined cupcake pans half full; bake at 350 degrees F for 20 minutes. Cool on rack. Makes 24.

Moon Rocks

167

OoeyGooey Stuffed Cupcakes


1 1/2 cups allpurpose flour 1 cup granulated sugar 1/2 cup sifted cocoa powder (for chocolate cupcakes) 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg, cracked into a small cup or saucer 1/2 cup (1 stick) unsalted butter, softened 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup hot water OoeyGooey Filling 6 ounces cream cheese 1/4 cup granulated sugar 6 ounces bittersweet chocolate chips 1/4 cup flaked sweetened coconut Chocolate Sauce (recipe follow) Preheat the oven to 350 degrees F. Line 1 (12cup) muffin tin with 12 paper muffintin liners and place 4 paper muffintin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells. In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the paper muffintin liners. In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut. Drop the cream cheese mixture into the center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes rise and a wooden pick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely. Drizzle Chocolate Sauce over cupcakes when serving. Chocolate Sauce 1 cup heavy cream 8 ounces semisweet chocolate, chopped 2 teaspoons vanilla extract In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla extract and whisk until the chocolate melts and the sauce thickens. Yield: 16 cupcakes

OoeyGooey Stuffed Cupcakes

168

Pastel Cupcakes
1 (18.25 ounce) box white cake mix or cake mix with pudding in the mix 1/4 cup KoolAid SugarSweetened Soft Drink Mix, any flavor Prepare and bake cake mix as directed for cupcakes, adding soft drink mix before beating. Frost cooled cupcakes with Colorful Frosting. Colorful Frosting 4 1/2 cups confectioners' sugar 1/2 cup butter or margarine, softened 2 tablespoons milk 2 tablespoons KoolAid SugarSweetened Soft Drink Mix, any flavor Beat sugar, butter, milk and soft drink mix in large bowl with electric mixer on low speed until well blended and smooth.

Pastel Cupcakes

169

Peaches 'n' Cream Cheesecake Cupcakes


Yield: 18 to 20 cupcakes Peach Mango Topping 2 cups peeled, chopped fresh ripe peaches, divided 1/2 cup mango juice 1/3 cup granulated sugar 2 1/2 tablespoons cornstarch Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. Cheesecake 24 ounces cream cheese, softened 5 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup granulated sugar Preheat oven to 300 degrees F. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes. Sour Cream Filling 1 cup sour cream 3 tablespoons granulated sugar 1 teaspoon vanilla extract Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango Topping over the top of the sour cream filling on each cupcake and refrigerate.

Peaches 'n' Cream Cheesecake Cupcakes

170

Peanut Butter Cups Cupcakes


Makes 24 cupcakes 1 3/4 cups allpurpose flour 1 1/4 cups firmly packed brown sugar 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/3 cup shortening 1/3 cup peanut butter 1 teaspoon pure vanilla extract 2 large eggs 24 miniature milk chocolatecovered peanut butter cups candies Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups. In large bowl, combine all ingredients except peanut butter cups candies at low speed until moistened; beat 2 minutes at medium speed. Fill prepared muffin cups 2/3 full. Press a peanut butter cup candy into batter until top edge is even with batter. Bake 18 to 28 minutes at 350 degrees F or until cupcakes spring back when touched lightly.

Peanut Butter Cups Cupcakes

171

Pineapple Tea Cakes


1/2 cup butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 2 eggs 1/2 cup crushed pineapple (undrained) 1/2 cup water 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup semisweet chocolate chips Preheat oven to 350 degrees F. Line muffin pans with paper liners. Cream butter and sugars well. Beat in eggs, one at a time until well blended. Add crushed pineapple with juice. Combine dry ingredients and add alternately with water. Begin and end with dry ingredients. Add chocolate chips and pour batter into prepared muffin pans, filling each 1/2 full. Bake for 20 to 25 minutes. Cool and frost. Makes about 12 cakes. Frosting 1 1/2 cups confectioners' sugar, divided 2 tablespoons butter, melted 2 tablespoons crushed pineapple with juice Combine 1/2 cup confectioners' sugar and melted butter. Mix well. Blend in crushed pineapple with juice. Add remaining 1 cup confectioners' sugar. If too thick add a little hot water.

Pineapple Tea Cakes

172

Raspberry Cup Cakes


3/4 cup graham cracker crumbs 1/4 cup chopped pecans 3 tablespoons butter, melted 3/4 cup fresh raspberries, crushed 1/2 (8 ounce) package cream cheese 10 1/2 fluid ounces sweetened condensed milk 1 cup frozen whipped topping, thawed Line a 12cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Raspberry Cup Cakes

173

Red Velvet Cupcakes


1 (18.25 ounce) box yellow cake mix 2 tablespoons cocoa 5 large eggs 1/2 cup vegetable oil 1 cup buttermilk 2 (1 ounce) bottles red liquid food coloring Cream Cheese Frosting Beat cake mix and next five ingredients at low speed with an electric mixer for 2 minutes. Spoon batter evenly into 24 paper or foillined muffin cups, filling each twothirds full; bake according to package directions. Remove from pans immediately and cool on wire racks. Spread cupcakes evenly with cream cheese frosting. Yield: two dozen. Cream Cheese Frosting 8 ounces cream cheese, softened 1/4 cup butter or margarine, softened 2 1/4 to 2 1/2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Stir in vanilla extract, beating until mixture is blended. Yield: 2 cups.

Red Velvet Cupcakes

174

S'More Cupcakes
1 cup fine graham cracker crumbs 1/2 cup sifted flour 1 1/2 teaspoons baking powder Pinch of salt 1/4 cup butter or margarine (at room temperature)* 1/4 cup shortening (at room temperature) 1 cup granulated sugar 2 eggs plus 1 egg white** 1/2 teaspoon vanilla extract About 18 marshmallows, each cut in half, divided About 4 plain milk chocolate candy bars, unwrapped, broken into individual squares and divided Sift together the first 4 ingredients; set aside. Preheat oven to 375 degrees F. In a medium bowl, cream butter and shortening together thoroughly until smooth. Gradually add sugar, beating until light and fluffy. Add eggs and egg white, beating well after each addition. Beat in vanilla extract. Stir in dry ingredients, mixing well. Spoon batter into muffin pans (2 3/4inch diameter or 1 7/8inch diameter) lined with paper baking cups, about onethird to onehalf full. Insert a marshmallow half or miniature marshmallow into each; top each marshmallow with 1 to 2 chocolate candy squares. Bake for about 18 to 20 minutes (about 12 to 15 minutes for 1 7/8inch diameter cupcakes) or until done. Remove from oven. Top each hot cupcake with an additional chocolate candy square and then a marshmallow half or miniature marshmallow. Broil, about 6 to 8 inches from heat source, just until marshmallows melt and turn a light brown on top. Remove cupcakes from oven and allow to cool before serving. Yields about 15 to 18 (2 3/4inch) or 3 to 4 dozen (1 7/8inch) cupcakes * May omit butter or margarine and/or shortening, if desired; add 1/2 to 1 cup Smuckers Shortening & Oil Baking Replacement to batter. ** May omit eggs, if desired; add the equivalent in egg substitute of 2 eggs, i.e., Egg Beaters, to batter. Do not omit egg white. NOTE: use miniature marshmallows for 1 7/8inch diameter cupcakes. Do not cut each in half.

S'More Cupcakes

175

Shoofly Cupcakes
2 1/2 cups allpurpose flour 1 1/2 cups light brown sugar, firmly packed 1/2 cup butter 1 teaspoon baking powder 1 cup dark brown sugar, firmly packed 1 1/2 cups boiling water 1 teaspoon baking soda Mix flour, light brown sugar, butter and baking powder well. Remove one cup of crumbs and set aside. To remaining crumbs add dark brown sugar, boiling water and baking soda. Mix well. Fill each cupcake liner 2/3 full. Top each cupcake with a heaping teaspoonful of the setaside crumbs. Bake 20 minutes at 350 degrees F. Makes 18.

Shoofly Cupcakes

176

Strawberry Cornmeal Muffin Cakes


Yield: 12 medium or 6 large desserts 1 1/4 cups flour 1 teaspoon baking powder Generous pinch of salt 1/2 cup butter or margarine, softened 2 cups powdered sugar 2 eggs 1/2 cup milk 1/2 cup cornmeal 1 cup whipping cream 1 teaspoon sugar 2 (1pint) baskets fresh strawberries, stemmed and halved Preheat oven to 350 degrees F. Grease and flour 12 muffin cups or six 6ounce custard cups. Mix together flour, baking powder and salt; set aside. In mixer bowl, cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in cornmeal. Spoon batter into prepared cups. Bake for about 30 minutes until springy to the touch and a wooden pick inserted into center comes out clean; cool 5 minutes. Turn out onto rack to cool completely. Beat cream and sugar to form soft peaks. Serve muffin cakes topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.

Strawberry Cornmeal Muffin Cakes

177

Tender Chocolate Cupcakes


Makes 12 cupcakes 1 cup allpurpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup granulated sugar 2 eggs 2 (1 ounce) squares unsweetened chocolate, melted and cooled 1 teaspoon vanilla extract 1/2 cup milk Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour tins, set aside. In a small bowl, whisk together the flour, baking powder, baking soda and salt, set aside. In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually add the sugar, beating after each additional and continue beating until the mixture is very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, then beat in the melted chocolate and vanilla. Reduce speed to low. Alternately beat in the flour mixture and the milk, just until blended. Spoon the muffins into prepared muffin tins. Bake until the tops of the cupcakes are springy when pressed with fingertip, 15 to 20 minutes. Cool for 15 minutes in the muffin tins on a wire rack.

Tender Chocolate Cupcakes

178

Tomato Soup Cupcakes


3/4 cup shortening 1 1/4 cups granulated sugar 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon baking soda 2 eggs 3 cups allpurpose flour 1 tablespoon baking powder 1 teaspoon nutmeg 1 can tomato soup 3/4 cup water Cream shortening and sugar. Add eggs. Mix together soup, water, baking soda. Add alternately with the dry ingredients. Stir well. Pour into greased muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes. Cool and frost with: Minute Fudge Frosting 1 ounce baking chocolate 1/4 cup shortening 1/4 teaspoon salt 1 cup granulated sugar 1/3 cup milk 1 teaspoon vanilla extract Mix first five ingredients; bring to a boil, stirring constantly. Boil one minute. Remove from heat, and beat until lukewarm. Add vanilla extract. Beat until thick enough to spread. Makes 24.

Tomato Soup Cupcakes

179

UpsideDown Chocolate Cupcakes


Yield: 12 1/4 cup butter or margarine, melted 1/2 cup firmly packed brown sugar 1 tablespoon water 36 to 48 walnut halves 1 cup cake flour, sifted 1/3 cup cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter or margarine 3/4 cup granulated sugar 1 egg 1/2 teaspoon vanilla extract 1/2 cup water 1/3 cup sweetened condensed milk 1/2 cup semisweet chocolate chips 1 tablespoon butter Preheat oven to 350 degrees F. Grease well 12 muffin pan cups. In small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 tablespoon water. Simmer 1 minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture over walnuts. Sift flour, cocoa, baking soda and salt together; set aside. Cream 1/4 cup butter. Gradually add sugar and continue creaming until light and fluffy. Beat in egg and vanilla extract. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients. Fill muffin pan cups 1/2 full with batter. Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks. In small saucepan, combine milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes. Stir in 1 tablespoon butter; keep warm. Spread on sides of cupcakes.

UpsideDown Chocolate Cupcakes

180

Whoopie Cupcakes
Yield: 16 Cupcakes 1 1/2 cups flour 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon salt 6 tablespoons cocoa powder 3 tablespoons Crisco 1 cup sour milk (1 teaspoon vinegar plus 1 cup milk) 1 teaspoon vanilla extract Filling 2 1/2 tablespoons flour 1/2 cup milk 1 teaspoon vanilla extract 1/2 cup granulated sugar 1/4 cup Crisco 1/4 cup butter Preheat oven to 350 degrees F. Place paper muffin cups into muffin tins. Cupcakes: Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla extract. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake for 20 to 25 minutes. Makes 12 to 16. Filling: Mix flour and milk and cook until pasty; cool. Combine sugar, vanilla extract, Crisco and butter. Add to the flour mixture and beat until fluffy 10 to 15 minutes. With a sharp knife, cut off the top of each muffin to make a cone shape 1 inch in diameter. Fill with filling and replace the top.

Whoopie Cupcakes

181

Apricot Brandy Fruitcake


1 pound red glac cherries 1 pound green glac cherries 1 pound candied pineapple 2 boxes white raisins 1 (16 ounce) can peaches, minced, undrained 1 cup apricot brandy 2 cups butter 2 cups granulated sugar 11 eggs 1 pound pecans 4 cups flour 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1/2 teaspoon salt Mix cherries, pineapple, raisins, undrained peaches and apricot brandy. Cover tightly and let stand overnight. Cream butter, sugar and eggs. Add pecans, flour, vanilla extract, lemon extract and salt. Reserving juice from fruit mixture, add fruits to the other mixture. Line the bottoms of 4 bread pans with greased brown paper. Set a pan of water in the oven. Bake the bread for 2 to 4 hours at 300 degrees F. Mix a little honey with the reserved juice mixture. When fruitcakes are cool, wrap in clean cheesecloth which has been soaked in the juice mixture. Store in refrigerator.

Apricot Brandy Fruitcake

182

Best Ever Fruitcake


1/2 pound dates 1/4 pound almonds 1 pound pecans 1/2 pound walnuts 1/2 pound candied pineapple 1/2 pound candied cherries 1/4 cup molasses 1/4 pound butter 1 cup flour 1/4 cup granulated sugar 1/4 cup whiskey 1/4 cup brandy 3 eggs 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 1/2 teaspoon orange extract 1/2 teaspoon lemon extract Important: Do not use mixed fruit. Buy pineapple and cherries separately. Preheat oven to 300 degrees F. Chop pineapple, cherries and dates and lightly coat with flour. Chop nuts. Beat sugar and butter together. Add eggs, one at a time. Add molasses, then whiskey and brandy. Add spices. Stir in flour and fruit, then nuts. Bake in loaf pans for one hour.

Best Ever Fruitcake

183

Black Fruitcake
1/4 pound candied citron 1/8 pound candied lemon peel 1/8 pound candid orange peel 1/2 pound candied cherries 1 pound candied pineapple 1 pound golden raisins 1/2 pound seeded raisins 1/4 pound currants 1/2 cup dark rum, cognac, sherry or Madeira 1/4 pound blanched shelled pecans 1/4 pound shelled walnuts or pecans 2 cups sifted allpurpose flour 1/2 teaspoon mace 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 cup butter 1 cup granulated sugar 1 cup brown sugar, firmly packed 5 eggs 1 tablespoon milk 1 teaspoon almond extract Prepare fruits and nuts a day ahead. Sliver the citron, lemon and orange peel into very thin strips; cut cherries in half and pineapple in thin wedges. Set aside. Pick over raisins and currants to eliminate stray stems or seeds; add rum, cognac, sherry or Madeira, and soak overnight. Chop almonds and walnuts or pecans coarsely. Set them aside, also. The following day, grease a 10inch tube pan, four 1pound coffee cans, or 2 bread pans measuring 9 x 5 x 3 inches. Line with brown paper. To make the cake, mix 1/2 cup of the sifted flour with all the fruits and nuts in a large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in granulated sugar and brown sugar, a little at a time, until mixture is smooth. Stir in the eggs, milk, almond extract and flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked. Bake at 275 degrees F. A tube pan that uses all the batter will take 3 1/4 hours. The bread pans, which will each hold half the batter, will take 2 1/4 hours. The coffee cans, which each hold onefourth of the batter, will take 2 hours. Remove cakes from oven, let stand 30 minutes, then turn out onto cake racks. Peel off the brown paper very carefully. The four small, round cakes make attractive Christmas gifts. To age fruitcakes, allow at least four weeks. Wrap each cake in several layers of cheesecloth well soaked in rum, cognac, sherry or Madeira. Place in an airtight container, such as a large crock or kettle, and cover tightly. If cheesecloth dries out, moisten it with a little of the wine or spirits. Do not overdo it. The cakes should be firm, not soft, at the end of the aging period. This will make them easy to slice in neat, compact slices. If you wish to frost fruitcakes after they have been properly aged, cover the top first with Almond Paste, then with Milk Frosting. To decorate, make a garland of candied Black Fruitcake 184

The Ultimate Cake Book cherries, slivered angelica, and blanched whole almonds around the edge of the cake. Almond Paste 1 pound blanched almonds 1 pound confectioners' sugar, sifted 3 egg whites 1 teaspoon almond extract or 2 teaspoons rose water Work almonds through a food grinder or blend in an electric blender. Thoroughly mix in confectioners' sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture. Milk Frosting 1 1/2 cups granulated sugar 1/2 cup milk 1 teaspoon butter 1/2 teaspoon vanilla extract Combine sugar, milk and butter in a saucepan. Cook, stirring constantly, until mixture begins to boil. Then boil, without stirring, until a few drops tested in cold water form a soft ball. Remove from heat, stir in vanilla extract, and beat until frosting is of spreading consistency. Spread over top of cake letting it dribble down the sides. If frosting becomes too stiff to spread, melt in top of double boiler over boiling water, then beat again.

Black Fruitcake

185

Brazil Nut Cake


1 cup coconut 1/8 pound pitted dates 3/4 cup granulated sugar 3 cups Brazil nuts, whole 1 (4 ounce) jar green maraschino cherries 1 (4 ounce) jar red maraschino cherries 3 eggs 3/4 cup sifted flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla extract Combine nuts, dates, coconut and welldrained cherries. Sift dry ingredients over them. Mix well with hands until coated. Beat eggs until foamy and add vanilla extract. Stir into nuts and fruit until coated. Bake in a greased and wax paper lined loaf pan at 300 degrees F for 1 hour and 45 minutes. Store in refrigerator.

Brazil Nut Cake

186

Carrot Fruitcake
1 1/2 cups vegetable oil 2 cups granulated sugar 4 eggs 3 cups allpurpose four 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 3 cups finely shredded carrots 1 1/2 cups coarsely chopped nuts 1 cup raisins 1 cup chopped dates 1 cup mixed candied fruit In a mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until smooth. Stir in remaining ingredients. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F for 1 hour or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

Carrot Fruitcake

187

Chip and Cherry Fruitcake


3 eggs 1 cup granulated sugar 1 1/2 cups sifted allpurpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 pound chocolate chips 2 cups pecans or walnuts, chopped 1 cup chopped dates 1 cup halved candied cherries 1 cup chopped candied pineapple Beat eggs well. Gradually add sugar and beat well. Sift dry ingredients together. Add chocolate chips, nuts, dates, cherries and pineapple to flour. Fold into the eggsugar mixture. Pour into a wax paperlined, oiled loaf pan. Bake at 350 degrees F for 1 hour and 10 minutes.

Chip and Cherry Fruitcake

188

Chocolate Cherry Fruitcake


2 cups granulated sugar 6 eggs, well beaten 3 cups allpurpose flour 3 tablespoons baking powder 1/2 teaspoon salt 1 (12 ounce) package semisweet chocolate pieces 2 cups chopped walnuts 1 cup golden raisins 2 cups coarsely ground dates 2 cups candied cherries, halved Combine sugar and eggs. Beat lightly until creamy. Sift together flour, baking powder and salt. Add chocolate pieces, nuts, raisins, dates and cherries to flour mixture. Add flour mixture to sugar and eggs. Spoon into greased 10inch tube pan. Bake at 325 degrees F for 1 1/2 hours or until done when tested. Cool for 10 minutes and remove from pan to cool.

Chocolate Cherry Fruitcake

189

Chocolate Christmas Cake


2 cups sifted flour 1 1/2 cups granulated sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 tablespoons unsweetened cocoa powder 1/2 cup shortening 1 1/2 cups unsweetened applesauce 2 eggs 1/2 cup chopped walnuts 1/2 cup chopped raisins 1/2 cup dates 1/2 cup chopped candied red cherries 1/3 cup candied fruit mix 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Grease 10inch tube pan; line with greased paper or parchment paper. Sift together first 5 ingredients in large mixing bowl. Add shortening and applesauce. Mix thoroughly at low speed for 2 minutes, scraping bowl and beaters; then add eggs and beat again. Put walnuts, fruit and spices in a separate bowl; toss with 1/4 cup flour to coat well. Add to applesauce mixture with vanilla extract. Blend well. Pour batter into prepared pan. Bake 1 1/2 to 2 hours until knife inserted in center comes out clean. Invert and cool on rack. When cold, slice thinly.

Chocolate Christmas Cake

190

Chocolate Fruitcakes
1 cup butter or margarine 6 (1 ounce) square semisweet chocolate 1 1/4 cups granulated sugar 3 large eggs 1 cup allpurpose flour 1/4 teaspoon salt 1 cup red candied cherries, cut up 1 cup green candied pineapple, wedged 3/4 cup walnut halves 3/4 cup pecan halves Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2inch loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks. Seal cakes in heavyduty plastic wrap, and refrigerate 8 hours before cutting. Yields 4 (12ounce) loaves.

Chocolate Fruitcakes

191

Chocolate Fruitcakes
1 cup butter or margarine 6 (1 ounce) square semisweet chocolate 1 1/4 cups granulated sugar 3 large eggs 1 cup allpurpose flour 1/4 teaspoon salt 1 cup red candied cherries, cut up 1 cup green candied pineapple, wedged 3/4 cup walnut halves 3/4 cup pecan halves Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2inch loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks. Seal cakes in heavyduty plastic wrap, and refrigerate 8 hours before cutting. Yields 4 (12ounce) loaves.

Chocolate Fruitcakes

192

Chocolate Fruitcakes
1 cup butter or margarine 6 (1 ounce) square semisweet chocolate 1 1/4 cups granulated sugar 3 large eggs 1 cup allpurpose flour 1/4 teaspoon salt 1 cup red candied cherries, cut up 1 cup green candied pineapple, wedged 3/4 cup walnut halves 3/4 cup pecan halves Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2inch loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks. Seal cakes in heavyduty plastic wrap, and refrigerate 8 hours before cutting. Yields 4 (12ounce) loaves.

Chocolate Fruitcakes

193

ChocolateHazelnut Panforte (Italian Fruitcake)


1/4 cup unsalted butter or margarine, melted, divided 1 1/2 cup whole hazelnuts 1 cup whole unblanched almonds 1 1/2 cups lightly packed chopped dried Calimyrna figs 1 1/2 cups lightly packed chopped dried apricots 1 cup diced candied citron 2 tablespoons grated orange peel (orange part only) 1 tablespoon grated lemon peel (yellow part only) 3/4 cup unbleached allpurpose flour 3/4 cup unsweetened cocoa powder (preferably Dutchprocess), plus more for sprinkling tops 1 1/2 teaspoons ground cinnamon 1 scant teaspoon ground nutmeg 1 scant teaspoon ground coriander 1/4 teaspoon pepper 1/4 teaspoon ground cloves 1 cup plus 2 tablespoons granulated sugar 1 cup plus 2 tablespoons honey 6 ounces bittersweet (not unsweetened) or semisweet chocolate, melted Position rack in center of oven and preheat to 400 degrees F. Brush two 8inch round cake pans with melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserve remaining butter. Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts. Cool. Reduce oven temperature to 300 degrees F. Gather hazelnuts in dish towel. Rub in rough towel to remove husks. Transfer hazelnuts and almonds to large bowl. Add figs, apricots, citron, orange peel and lemon peel. Combine flour, 3/4 cup cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves in small bowl. Add to nuts and mix well. Combine sugar, honey and remaining melted butter in a heavy medium saucepan. Stir over medium heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes. Bring to boil. Continue cooking until candy thermometer registers 248 degrees F (firmball stage). Immediately pour over nut mixture. Stir to combine. Divide batter between prepared pans, using back of a buttered spoon to spread evenly. Bake until top and edges just begin to brown and tops feel dry, about 1 1/4 hours. Cool slightly on wire rack. Run a small sharp knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cool cakes completely.

ChocolateHazelnut Panforte (Italian Fruitcake)

194

The Ultimate Cake Book Arrange cakes top sides up on 8inch cardboard rounds. Spread half the melted chocolate over each. Refrigerate until chocolate is set, about 1 hour. Sprinkle tops of cakes with cocoa powder. Wrap tightly in plastic wrap. The cakes can be prepared up to 1 month ahead. Store at cool room temperature. Makes two 8inch cakes, 64 servings.

ChocolateHazelnut Panforte (Italian Fruitcake)

195

Clear Creek Fruitcake


1 1/2 cups dried pineapple, chopped 1 1/2 cups dried apricots, chopped 2 cups dried pears, chopped 2 cups dried apples, chopped 2 cups dark raisins or dried cranberries 1 cup golden raisins 1 cup pear brandy, preferably Clear Creek, plus additional for aging 3 cups allpurpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 2 cups walnut halves 1 1/2 cups whole hazelnuts 1 1/2 cups whole almonds 2 cups pecan halves 4 eggs, beaten frothy 1 3/4 cups firmly packed brown sugar 1 1/4 cups applesauce 3/4 cup melted butter, cooled (1 1/2 sticks) 1/2 cup molasses Preheat the oven to 300 degrees F. Grease four 8 x 6inch loaf pans, or, to make individual servings, substitute two 8ounce cleaned pineapple cans for each loaf pan. In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden raisins. Pour the brandy over the fruit and toss to coat the fruit. Let stand for 30 minutes. In another, larger, bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add the brandy/fruit mixture and blend thoroughly. Combine the beaten eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat until the ingredients are wellblended and smooth. Combine the egg mixture with the flour mixture and stir well to evenly coat all the fruit and nuts with batter. Pour the batter into greased loaf pans and fill threefourths full. Bake for 1 hour. The cakes are done when the sides begin to pull away from the edge of the pans and a wooden pick inserted in the middle comes out clean. They should be a rich, mahogany color. Cool loaves in pans for about 15 minutes, then turn out on a cake rack. When thoroughly cooled, wrap Clear Creek Fruitcake 196

The Ultimate Cake Book in cheesecloth that has been soaked in additional pear brandy. Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best after being aged at least 2 to 3 weeks.

Clear Creek Fruitcake

197

Crushed Pineapple Fruitcake


3/4 cup butter 1 cup granulated sugar 2 eggs 2 cups allpurpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon almond extract 3 cups golden raisins 1/2 cup red glace cherries 1 cup mixed peel 1 (15 ounce) can crushed pineapple with juice Line an angel food pan with parchment paper, and brush with melted butter. Cream butter or margarine, and then beat in sugar. Beat in eggs, one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and mixed peel. Allow mixture to sit overnight in a covered bowl. Bake at 300 degrees F for 2 1/2 hours with a pan of hot water placed on the lowest rack of oven during baking. Brush warm cake with some melted butter. Yields 1 tube cake.

Crushed Pineapple Fruitcake

198

Dark Rum Nut Fruitcake


6 cups diced, mixed candied peel 1 1/2 cups diced candied citron 1 1/2 cups halved red candied cherries 1 1/2 cups halved green candied cherries 4 cups currants 6 cups seedless dark raisins 2 cups blanched slivered almonds 2 cups coarsely chopped walnuts 1 cup dark rum 1/2 cup allpurpose flour 2 cups butter 2 1/2 cups lightly packed brown sugar 7 eggs 1 tablespoon vanilla extract 3 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground cloves In large bowl, combine candied fruit, currants, raisins and nuts. Pour rum over mixture; stir to combine. Cover; let sit overnight. Prepare four 9 by 5" loaf pans as desired by buttering and lining them with buttered parchment paper. Drain any liquid from fruit/nut mixture, reserving liquid. Add 1/2 cup flour to mixture; stir to coat. In separate large bowl, cream butter with electric mixer until light and fluffy; add brown sugar and beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and reserved liquid from fruit. In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. Add gradually to creamed mixture, stirring just to blend. Stir in floured fruit and nut mixture. Turn mixture into prepared pans. Bake 3 to 3 1/2 hours in preheated 250 degree F oven or until a tester inserted in middle of each cake comes out clean. Cool 30 minutes in pans, then turn out on to racks. Carefully remove paper and cool completely. Makes four 9 x 5inch cakes.

Dark Rum Nut Fruitcake

199

Drunken Fruit Cake


Drunken Fruit 1 envelope yeast 1/4 cup warm water 1 cup sliced canned peaches 1 cup canned pineapple chunks 1 cup apricot halves, drained 3 cups granulated sugar 1/2 cup brandy 1 cup red maraschino cherries, with juice Drain peaches and pineapple. Dissolve yeast in warm water. Place all ingredients in a looselysealed jar. Keep in a warm, preferably dark, spot. NEVER use a metal spoon in this fruit. Never let the fruit get under less than 3 cups. Every two weeks add 1 cup sugar and 1 cup drained fruit (if using maraschino cherries, use the juice also). You may substitute pear slices or Mandarin orange slices. This is good served over ice cream or pound cake, also. Drunken Fruit Cake 3 cups granulated sugar 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 3 eggs, beaten 3/4 cup vegetable oil 3 cups Drunken Fruit, drained 2 cups pecans, chopped 2 teaspoons vanilla extract Confectioners' sugar Cream sugar and eggs. Add oil and vanilla extract. Preheat oven to 325 degrees F. Grease and flour a Bundt pan. Sift dry ingredients together. Add to creamed mixture. Fold in Drunken Fruit and pecans. Bake for 1 hour and 20 minutes. Cool at least 45 minutes before removing from pan. Invert pan and tap sharply. Cool 15 minutes more. Dust with confectioners' sugar.

Drunken Fruit Cake

200

Dundee Cake
1 1/2 cups currants 1 cup diced mixed candied fruit 1 cup dark seedless raisins 3/4 cup light seedless raisins 1/2 cup halved candied cherries 1/2 cup brandy 1 1/4 cups softened butter 1 cup granulated sugar 5 eggs 3 1/4 cups sifted allpurpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 cup sliced blanched almonds Soak fruits in brandy overnight. Cream butter; add sugar, then cream again. Beat in eggs one at a time, beating well after each addition. Add sifted dry ingredients. Drain fruits; stir into batter. Pour into prepared 9 x 3 1/2inch tube pan. Sprinkle with almonds; gently press into top of batter. Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40 minutes. Cool in pan 30 minutes; remove from pan; cool on rack.

Dundee Cake

201

Election Cake
1 cup warm water (not hot) 1 package yeast 1 tablespoon granulated sugar 1 tablespoon vegetable oil 2 1/2 cups flour 1 cup butter 2 cups dark brown sugar 4 eggs, well beaten 1 tablespoon grated lemon rind 1 tablespoon lemon juice 1 1/2 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon powdered cloves 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 cups seeded raisins 1 cup whiskey Put water into a bowl and sprinkle yeast over it. Add sugar, salad oil and flour; beat thoroughly. Cover, and let rise overnight or at least 6 hours. Butter 3 loaf pans. Cream butter, then cream in brown sugar. Add eggs, then stir in lemon rind and juice. Sift together dry ingredients. Add to the butter mixture. Add raisins and whiskey. Stir into the yeast batter and beat to blend well. Divide dough in the pans. Cover and let rise 1 hour. Bake about 1 hour at 350 degrees F.

Election Cake

202

Elegant White Fruit Cake


2 ounce golden raisins 1/2 cup pineapple juice 1 cup toasted almonds 1 cup shortening (Crisco) 2 cups granulated sugar 1/2 teaspoon almond extract 3 cups sifted flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon ginger 8 egg whites 1/2 cup cognac 2 cups cutup candied pineapple 2 cups whole red and green candied cherries 1 cup soft dried apricots, cut into thin strips 2 cups Brazil nuts 1 cup toasted almonds 1 cup shortening (Crisco) 2 cups granulated sugar 1/2 teaspoon almond extracts 3 cups sifted flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon ginger 8 egg whites Place raisins, cognac and pineapple juice over low heat and simmer 15 minutes. Remove from heat and add candied fruit, nuts and apricot. Beat shortening, sugar and almond extract until light. Resift flour, salt, baking powder and ginger. Add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10inch tube pan lined with greased heavy brown paper. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow oven, 275 degrees F, with a shallow pan of water on lower rake for 4 1/2 hours. Let cake stand in pan 1 hour before turning out. Cake is done when you insert a wooden pick and it comes out clean. When done, coat cake with one shot of cognac and sliced apples, seal tightly. Every week add another shot! This keeps for a long time.

Elegant White Fruit Cake

203

French Fruitcake
3/4 cup candied orange peel 1/2 cup coarsely chopped walnuts 1/2 cup raisins 1/2 cup golden raisins 1 5/8 cups allpurpose flour, divided 1/2 cup butter, softened 1/2 cup granulated sugar 2 1/2 tablespoons honey 2 eggs 1 1/2 tablespoons light cream 2 tablespoons dark rum 1 teaspoon vanilla extract 1/2 teaspoon baking powder Toss candied orange peel, walnuts and raisins with 2 tablespoons of the flour. Set aside. In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk, rum and vanilla extract. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured 9 x 5inch loaf pan. Bake in a preheated 350 degrees F oven for 10 minutes. Lower the heat to 325 degrees F. Bake the cake for 45 minutes longer, or until it tests done with a wooden pick. Transfer to a rack to cool. Yields one 9 x 5inch loaf cake.

French Fruitcake

204

Fruitcake
4 1/2 cups chopped pecans 3 1/2 cups chopped walnuts 2 pounds dates, chopped 1 pound candied cherries, cut up 1 pound candied pineapple, cut up 28 ounces sweetened condensed milk 8 ounces shredded coconut Combine all ingredients and mix well with hands. Turn into a greased and floured 10inch tube pan. Bake at 225 degrees F for about 1 1/2 hours. Cake is done when no milk oozes out when pressed with finger. Decorate with maraschino cherries, if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.

Fruitcake

205

Fruitcake Supreme
2 pounds pitted dates 1/2 pound green candied cherries 1/2 pound red candied cherries 1 pound candied pineapple (cut in pieces, if whole) 3/4 cup granulated sugar 1 pound English Walnuts, shelled 1 pound pecans, shelled 1 1/2 cups allpurpose flour 1 teaspoon baking powder 1/2 teaspoon salt 5 eggs 2 teaspoons vanilla extract Leave nuts and fruit as whole as possible. Sift flour, sugar, salt, and baking powder over fruit and nuts. Mix well with hands. Beat eggs and vanilla extract and pour over flour mixture. Blend well. Line two bread pans with wax paper and butter well. Divide dough into the two pans and bake at 200 degrees F for 1 hour and 45 minutes. Put on rack to cool. When cool, wrap tightly in foil or freezer paper.

Fruitcake Supreme

206

Fruitcakes in Candied Grapefruit Shells


12 grapefruits 8 cups water 8 cups granulated sugar 2 cup corn syrup 1 tablespoon glycerin To Prepare the Shells: Select perfect grapefruits that are clean and free from blemishes. Wash and cut slice from top of each. Remove inside of fruit with teaspoon, being careful not to break shell. Cover shells with cold salted water (1 teaspoon salt to each quart water), bring to boil, and cook five minutes. Drain, cover again with fresh water and boil five minutes. Repeat process about three times until bitter flavor is gone from peel and peel is tender, but not tender enough to break apart. Invert shells and drain on a wire rack for at least an hour, preferably overnight. Syrup for 10 to 12 Shells There must be enough syrup to cover and float the fruit. Cook the shells in syrup until syrup gives a jelly test (about 250 degrees F). Let shells stand in syrup overnight, or longer. Reheat and cook 10 minutes. Cool in syrup until ready to use. Drain before filling with cake mixture. Use any fruit cake batter to fill shells. Fill shells about 3/4 full. To Cook the Cakes in Candied Shells: Steam about 1 1/2 hours. This may be done on top if the range, in the oven or the roaster. (Place filled grapefruit shells on liftout rack in insert pan of roasteroven. Pour 2 quarts of water in bottom of insert pan, set control at 300 degrees F for 1/2 hour, or until center of cakes are done when tested with a wooden pick. Cool. Store in a covered container. If the confection seems dry, place a fresh orange in the container for a day or two. If properly stored, this confection will keep for a year. Serve by slicing through peel, either crosswise or lengthwise.

Fruitcakes in Candied Grapefruit Shells

207

Generations Fruitcake
4 cups allpurpose flour, divided 1 pound chopped dates 1 pound candied citron 1 pound chopped pecans 1 pound dried figs, coarsely chopped 1 (15 ounce) package raisins 1 (10 ounce) package currants 1 cup butter or margarine, softened 2 cups granulated sugar 12 large eggs, lightly beaten 1 cup milk 3/4 cup light corn syrup 2 teaspoons baking soda 2 teaspoons ground nutmeg 2 teaspoons ground allspice 1 teaspoon baking powder 1 cup brandy 15 pecan halves (optional) Brandy 3 red candied cherry halves (optional) Make a liner for a 10inch tube pan by drawing an 18inch circle on brown paper (not recycled). Cut out circle; set pan in center, and draw around base of pan and inside tube. Remove pan, and fold circle into eighths, with lines on the outside. Cut off pointed tip of triangle along line. Unfold paper; cut along folds to the outside line. Place liner in pan; grease and set aside. Repeat procedure for second pan. Combine 1/2 cup flour, dates and next 5 ingredients in a large bowl, tossing gently. Set aside. Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating until blended after each addition. Add milk and corn syrup, mixing well. Combine remaining 3 1/2 cups flour, baking soda and next 4 ingredients; add to butter mixture alternately with 1 cup brandy, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Pour over fruit mixture; stir well. Spoon batter into prepared pans. Place pecan halves in flower designs on top of batter, if desired. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from oven; cool completely in pans on wire racks. Remove cakes from pans; peel paper from cakes. Wrap in brandysoaked cheesecloth; store in airtight containers in a cool place. Pour a little brandy over cake each week for at least 1 month. Before serving, place cherry halves in center of pecan flowers, if desired. Yields 2 (5pound) cakes.

Generations Fruitcake

208

Holiday Delight Fruitcake


1 quart chopped pecans 1 pound candied cherries 1 pound candied pineapple 5 cups flour 1 pound butter 1 teaspoon baking soda 1/2 pound white raisins 2 ounces pure lemon extract 6 eggs, separated 3 cups granulated sugar 2 tablespoons water Preheat oven to 250 degrees F. Grease well and flour a 4quart tube pan. Cream butter and sugar; add lemon extract and mix well. Mix 2 cups flour with fruit and nuts. Add egg yolks to creamed mixture. Add remaining 3 cups flour and baking soda, diluted in water. Mix well. Add fruit mixture and blend well. Fold in stiffly beaten egg whites. Pour batter into prepared pan. Bake for 3 hours.

Holiday Delight Fruitcake

209

Icebox Fruitcake
1 1/2 cups margarine 1 pound marshmallows 1 pound rolled graham crackers 1 pound chopped pecans (2 cups) 4 tablespoons brown sugar 1 box pitted dates, chopped 1/2 pound raisins 2 teaspoons vanilla extract Candied cherries Candied pineapples Candied citron In top of double boiler, melt the margarine, sugar and marshmallows. In large bowl (dishpan) put other ingredients. Pour melted mixture over these ingredients and mix well. Mold or shape into rolls or loaves. Wrap in wax paper and store in refrigerator.

Icebox Fruitcake

210

Japanese Fruit Cake


1 cup butter or margarine, softened 2 cups granulated sugar 4 eggs 3 1/4 cups allpurpose flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground cloves 1 cup raisins LemonCoconut Frosting Pecan halves (for garnish) Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla extract. Pour onethird of batter into a greased and floured 9inch round cake pan. Stir cinnamon and next 3 ingredients into remaining batter; pour into 2 greased and floured 9inch round cake pans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake, stacking white layer between spiced layers. Garnish, if desired. LemonCoconut Frosting 2 tablespoons cornstarch 1 1/2 cups water, divided 2 cups granulated sugar 1 tablespoon grated lemon rind 3 1/2 tablespoons lemon juice 1 medium coconut, grated (3 1/2 cups) Dissolve cornstarch in 1/2 cup water; set aside. Bring remaining 1 cup water to a boil in a medium saucepan. Stir in sugar, lemon rind and lemon juice. Return to a boil, and cook to soft ball stage (236 degrees F), stirring often. Gradually stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in coconut. Cool. Stir frosting just before spreading on cake.

Japanese Fruit Cake

211

Keebler NoBake Fruitcake


1 box Keebler Cinnamon Crisp 1 (15 ounce) package seedless raisins 1 cup chopped pecans 1 cup chopped dates 1 (7 1/2 ounce) jar Marshmallow Crme 1/2 cup milk 2 tablespoons dark corn syrup 1 tablespoon water Roll Keebler Cinnamon Crisp to fine crumbs. Blend crumbs with raisins, nuts and dates. In large mixing bowl, blend Marshmallow Crme and milk on medium speed of electric mixer until smooth. Gradually add dry ingredients to marshmallow mixture. Mixing until all crumbs are moistened. Press firmly into a wax paper lined 8 1/2 x 2 1/2inch loaf pan. Refrigerate at least 2 days before serving. Garnish with fruit and nuts as desired.

Keebler NoBake Fruitcake

212

Lemon Fruitcake
1 pound butter 1 box brown sugar 6 eggs 4 cups allpurpose flour 2 ounces lemon extract 1/2 pound candied cherries 1/2 pound candied pineapple 1 quart pecans Cream butter, sugar and eggs. Add flour alternately with lemon extract. Add fruit and nuts. Cover and let stand overnight in refrigerator. Bake at 275 degrees F to 300 degrees F until done. Let stand 2 days before eating.

Lemon Fruitcake

213

LemonPecan Fruitcake
1 (1 pound) box brown sugar 1 pound butter or margarine 6 egg yolks, beaten 2 cups allpurpose flour 1 teaspoon baking powder 1 (2 ounce) bottle lemon extract 4 cups chopped pecans 1/2 pound candied pineapple, chopped 1/2 pound candied cherries, chopped 2 cups allpurpose flour 6 egg whites, beaten Cream together sugar and butter until smooth. Add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. The next day, put mixture into a greased tube pan and bake at 250 degrees F for 2 1/2 hours or until cake tests done. Yields a 6pound fruitcake.

LemonPecan Fruitcake

214

Marmalade Cake
Cake 2 cups mixed dried or candied fruit, such as 3/4 cup chopped dried apricots, 1/4 cup chopped citron, and 1 cup dried currants 1 cup hot strong tea 1/2 cup unsalted butter, softened 1 cup packed brown sugar 3 eggs 1/4 cup tart marmalade 2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg Pinch of salt 1/2 cup chopped walnuts Butter and flour a 2quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep. Line bottom with buttered and floured wax paper. Preheat oven to 250 degrees F. In medium bowl, soak fruit in hot tea. Set aside. In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Beat in marmalade. Sift together flour, baking powder, ginger, nutmeg and salt. gradually add to batter at low speed. Stir in walnuts. Mix well. Stir in fruit and tea mixture. Spread in mold. Bake for 2 1/2 hours until firm in center. Cool in pan on rack. Invert cake onto cake plate; remove wax paper. Marzipan Topping 1 (3 1/2 ounce) roll almond paste (marzipan) Roll out marzipan between sheets of wax paper into a circle the same size as top of cake. Remove top sheet of paper. Trim edges of marzipan to form an even circle. Invert marzipan on top of cake and peel off remaining paper. Marmalade Sauce 1/2 cup orange marmalade 1 tablespoon orange juice In small saucepan, combine marmalade and orange juice. Melt over medium heat, stirring often. Pour around base of cake. To serve, decorate top of cake with fresh orange blossoms and leaves. Cut into thin slices to serve.

Marmalade Cake

215

Miniature Fruit Cakes


1 pound candied cherries, halves 3 slices candied pineapple, chopped 1 pound chopped dates 2 cups pecan halves 1 cup flour 1 cup granulated sugar 1/2 teaspoon salt 4 eggs, well beaten 1 cup butter, melted Bourbon Place fruit and pecans in bowl. Add flour and mix with hands. Add sugar and salt and mix. Add eggs and butter to fruit mixture. Spoon into greased and floured pan. If using a tube pan, bake at 250 degrees F for 3 1/2 hours. If using muffin tins (miniature or regular size), bake at 300 degrees F for 40 to 50 minutes. Place cakes in tin and cover with a dish towel saturated with bourbon. This preserves flavor and keeps the cakes moist for up to at least 2 weeks. Makes 1 cake serving 24 or 6 dozen miniature cakes.

Miniature Fruit Cakes

216

Mrs. Crowther's Applesauce Cake


1 egg 1 cup granulated sugar 1/2 cup butter 2 cups flour 1 1/2 cups applesauce 2 teaspoons baking soda 4 tablespoons warm water 1 tablespoon baking powder 2 teaspoons cocoa 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon salt 1 cup raisins 1 cup walnuts 1 cup gumdrops (omit green and black ones) 1 cup dates (our family omitted them) 1 cup maraschino cherries Sift cocoa, baking powder with flour. Cream butter; add sugar and spices. Add beaten egg, then applesauce. Dissolve baking soda in warm water. Add alternating with flour mix and fruit mix. (If you use the large gumdrops, cut them into small pieces.) Bake in paper lined loaf pans (either wax or parchment paper) at 325 degrees F for 1 1/4 1 1/2 hours.

Mrs. Crowther's Applesauce Cake

217

Murrumbidgee Cake
7 ounces whole Brazil nuts 5 ounces walnuts 1/2 pound pitted dates 3 ounces candied peel, chopped 6 ounces glac cherries (several colors, if possible) 3 ounces seedless raisins Grated rind of 1 lemon 3 ounces flour 1/2 teaspoon salt 1/2 teaspoon baking powder 5 ounces granulated sugar 3 eggs, beaten 1 teaspoon vanilla extract Spirit such as brandy, rum or vanilla or clove brandy Preheat oven to 300 degrees F. Line a loaf or square baking pan with greased paper. Put nuts and fruit into a large bowl. Sift flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla. Place in the pan; flatten down with the back of a spoon and bake for 1 1/2 to 2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly, cover with foil). Leave to cool in the pan for 10 minutes before turning out. Place in the middle of a clean tea towel. Pierce in several places and soak with the spirit. Wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Add more spirit every week for 8 weeks.

Murrumbidgee Cake

218

New Orleans Fruitcake


2 cups granulated sugar 4 eggs 2 teaspoons vanilla extract 2 cups allpurpose flour 1 teaspoon baking powder 2 pounds pecan halves 1 pound candied cherries 1 pound candied pineapple 1 pound pitted dates Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 9 x 5 inch loaf pans. Beat together the eggs, sugar and vanilla until frothy. Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates. Mix well and pour into loaf pans and bake for 1 hour.

New Orleans Fruitcake

219

NoBake Fruitcake
Fruits and Nuts 16 ounces candied pineapple 16 ounces candied cherries 8 ounces candied citron 8 ounces chopped dates 1 (5 ounce) box raisins 1 (15 ounce) box golden raisins 1 (10 ounce) box currants 1 (4 ounce) can flaked coconut (optional) 12 ounces chopped walnuts 8 ounces chopped pecans or blanched slivered almonds Liquids 1/2 cup molasses 1/2 cup strawberry or raspberry preserves 2 tablespoons frozen orange juice concentrate (straight from the can) 1 (12 ounce) can evaporated milk Dry Ingredients l pound graham crackers 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Put fruits (and their syrup) and nuts into a big bowl and, using your hands, break up any stucktogether clumps. Put the graham crackers in the food processor, one innerseal package at a time, and process until they are ground as finely as flour. This is the secret of the recipe graham crackers must be as finely ground as flour! No lumps! Dump into another bowl. Add spices and mix. Pour the dry ingredients on the fruit and "toss" so the fruit pieces are dusted on all sides. Again, use your hands. Pour on liquids and mix (with hands) well until no dry graham cracker powder remains. If needed, add more liquid (evaporated milk, orange juice concentrate, jam). Pack into prepared tins, pressing firmly. Don't worry; it will all fit even though it seems the tins will be too small. The cake will be sticky, but all the moisture will be absorbed. Refrigerate 2 days and then start dousing with rum or brandy. Omit the liquor if you prefer. Store in refrigerator. If you like another combination of fruits or nuts, certainly, feel free to alter as you prefer. Make sure you have approximately the total weight of approximately 90 ounces of fruit and 20 ounces of nuts. Yields 10 pounds (2 (8inch) in diameter tins). For a 2 pound batch, use 1/3 pound graham crackers (one innerseal pack) and cut the fruit down to 4 ounces of each flavor and adjust the other ingredients accordingly.

NoBake Fruitcake

220

NoBake Icebox Fruitcake


1 (16 ounce) package miniature marshmallows 1 pound candied cherries 1 pound pecan pieces 1 pound walnut pieces 1 (16 ounce) package flaked coconut 8 ounces finely crushed graham crackers 8 ounces finely crushed vanilla wafers 8 ounces raisins 1 can sweetened condensed milk Combine all except milk. Mix well. Add milk. Mix well. Press with hands into wax paper lined pans chill cut into small pieces.

NoBake Icebox Fruitcake

221

Orange Slice Fruitcake


2 pounds orange slice candy, chopped 2 pounds pitted dates 2 pounds miniature marshmallows 2 cups chopped nuts 2 pounds graham cracker crumbs 2 cups granulated sugar 2 cups evaporated milk 2 teaspoons vanilla extract In a large bowl, combine orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla extract. Mix together well, then press into regular or molded loaf pans. Chill overnight before slicing. Makes 8 pounds.

Orange Slice Fruitcake

222

Pecan Whiskey Cake


6 eggs, separated 1 cup granulated sugar 1 1/2 cups butter 1 cup light brown sugar 1 cup white sugar 1 cup flour 2 pounds pecans 1 pound light raisins 2 cups flour 1 teaspoon baking powder 1 teaspoon nutmeg 1 cup bourbon whiskey Line three loaf pans with aluminum foil. Preheat the oven to 250 degrees F. Beat egg whites until they stand in soft peaks; beat in sugar. Without washing the beater, beat yolks until thick. Cream butter; beat in gradually the brown and white sugars. Add egg yolks and beat well. Mix flour, pecans and raisins. Sift together flour, baking powder and nutmeg. Add to the butter mixture. Add whiskey. Stir in the floured nuts and raisins. Fold in the whites. Fill the pans and bake about 2 hours.

Pecan Whiskey Cake

223

PineappleMacadamia Fruitcake
5 cups candied pineapple chunks 1 1/2 cups salted Macadamia nuts 1 cup flaked coconut 1/4 cup flour 1 1/2 cups granulated sugar 3/4 cup butter or margarine, softened 5 eggs 2 tablespoons milk 1 tablespoon pineapple extract 1 teaspoon vanilla extract 1 3/4 cups flour Preheat oven to 300 degrees F. Grease three 8 x 5inch loaf pans. Line with wax paper and grease the paper. In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated; set aside. In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, pineapple flavoring and vanilla extract. At low speed, beat in flour until well blended. With a wooden spoon, stir in fruitnut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter. Bake for 1 1/4 hours, or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans, peel off wax paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving. Store in refrigerator up to 1 month or in freezer up to 3 months.

PineappleMacadamia Fruitcake

224

Queensland Cake
1 pound raisins 1 pound currants 1 1/2 pounds sultanas 6 ounces glace ginger, lightly chopped 1 cup chopped pitted prunes 1 cup chopped pitted dates 2 tablespoons treacle (or golden syrup) 1 cup rum 4 1/2 cups plain flour 1/2 teaspoon bicarbonate of soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 pound butter 1 pound brown sugar 10 eggs Preheat oven to 130 degrees C (260 degrees F). Double line an 11 or 12inch square cake tin with baking paper. In a large bowl place all the fruit and pour over the treacle and rum; mix well. Sift together the flour, bicarbonate of soda and spices onto a large sheet of paper. Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Scrape butter mixture into fruit mixture and add flour. Mix all ingredients until well blended and spoon into prepared tin. Smooth the surface and cover with a layer of macadamia nuts, pressing the nuts into the cake mixture. Bake for 3 1/2 to 4 hours until the cake is cooked when tested with a skewer. Remove from oven and brush with two tablespoons of rum. Cover while hot with a double layer of foil and leave for 24 hours to cool completely. Serving suggestion: Great cake, deserving of fine tea or coffee.

Queensland Cake

225

Quick Mincemeat Fruitcake


2 1/2 cups sifted allpurpose flour 1 teaspoon baking soda 2 eggs, lightly beaten 1 (28 ounce) jar readytouse mincemeat 1 (14 ounce) can sweetened condensed milk 1 cup chopped walnuts 2 cups candied mixed fruit Preheat oven to 300 degrees F. Line two 9 x 4inch loaf pans with wax paper. Sift the flour and baking soda together. In a large bowl, combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into prepared pans. Bake for 2 hours or until center springs back and top is golden brown. Cool. Turn cakes out onto a wire rack; remove wax paper.

Quick Mincemeat Fruitcake

226

Rich Italian Fruitcake


3 cups dried figs or dates 1/2 cup white seedless raisins 1/3 cup dried cranberries 1/3 cup almonds, toasted and finely chopped 1/2 cup cocoa powder 2 1/2 cups soft wholegrain breadcrumbs 5 tablespoons olive oil 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 4 teaspoons honey Oil and dry breadcrumbs for pan 4 teaspoons pine nuts 1/2 cup walnuts Soak figs or dates overnight in hot water. The next day, bring them to a gentle boil and lower the heat, simmering gently until very soft. While the figs are cooking, soak the white raisins and dried cranberries in hot water. When softened, drain figs or dates and place in large bowl. Drain other fruit, squeeze out excess water and add. Add remaining ingredients down to and including honey. Stir well to as smooth a consistency as possible. As you stir, the figs or dates become like a paste and you will have a very thick "cakelike" batter. Rub a small springform pan or a layer cake pan with olive oil and sprinkle lightly with dry breadcrumbs, shaking out excess, like you would a flour coating. Spoon in the batter and smooth out. Cover the surface with pine nuts and walnuts or other nuts of your choice and press them lightly into the batter. Bake at 375 degrees F for 30 to 45 minutes, until firm. Allow to cool on a rack for about 15 minutes. Carefully run a spatula around the edges of the pan and invert onto a cake plate. Cake is best served cold.

Rich Italian Fruitcake

227

Rum Fruit Cake


1 cup candied cherries, chopped 1 cup slivered citron 1 1/2 cup currants 1 cup pitted dates, chopped 1 1/4 cups figs, coarsely chopped 1 cup dried prunes, cooked, drained and chopped 2 cups dark seedless raisins 2 cups dark rum 1 cup softened butter 2 cups firmly packed brown sugar, sieved 5 eggs 2 cups sifted allpurpose flour 2 teaspoon baking powder 1 1/2 teaspoons allspice 1 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon salt 1 1/2 cups slivered blanched almonds, toasted Soak fruits in rum for 3 days. Cream butter; add sugar, then cream again. Beat in eggs one at a time. Gradually add sifted dry ingredients; blend well. Drain fruits; add nuts. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5inch loaf pans. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours. Cool in pans on racks. Wrap in aluminum foil; age 1 month before using.

Rum Fruit Cake

228

Spicy Banana Fruit Cake


3 1/2 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon nutmeg 1 1/3 cups shortening 1 1/3 cups granulated sugar 4 eggs, beaten 2 cups mashed ripe banana 1 1/2 cups chopped nuts 1 cup raisins 4 cups diced candied fruits Sift dry ingredients. Cream shortening. Gradually blend in sugar. Beat in eggs. Add flour mixture alternately with banana. Mix raisins, nuts and candied fruits into batter. Turn into two well greased and floured 9inch loaf pans. Bake at 300 degrees F for 2 hours or until done.

Spicy Banana Fruit Cake

229

Stained Glass Fruit Cake


1/2 pound figs 1 pound candied pineapple 1 pound candied cherries 2 pounds pecan halves 2 cups sifted flour 1/2 cup dark corn syrup 1/4 cup brown sugar 1/4 teaspoon salt 4 eggs, beaten 1/4 cup vegetable oil 1 tablespoon vanilla extract Grease and flour one tube or two bread pans. Line with wax paper. Mix fruits and nuts. Sift dry ingredients together. Mix eggs, syrup, sugar and oil. Beat into dry ingredients. Pour over fruit. Stir well. Pack firmly into the pans. Bake at 275 degrees F for 2 1/4 hours or until the top appears dry. Wrap in a brandy or rumsoaked cloth. This keeps for one year in the refrigerator if kept fairly damp.

Stained Glass Fruit Cake

230

Stirring Fruit Cake


1 cup butter or margarine 1 cup granulated sugar 4 large eggs 1 cup selfrising flour 2 teaspoons apple pie spice mix 2 teaspoons vanilla extract 2 teaspoons almond extract 1 pound red candied cherries, chopped 1/2 pound white candied pineapple, chopped 1/2 pound green candied pineapple, chopped 1/4 pound raisins 6 cups pecans, chopped Cream butter and sugar. Add eggs, one at a time, and beat well. Add flour and spice. Add vanilla and almond extracts. Add fruits and nuts which have been coarsely chopped. Put into large greased pan and place in 375 degree F oven. After mixture has cooked 15 minutes, stir it. Do this 3 times. After the third time, have tube pan or 2 loaf pans greased and lined with brown paper. Pack cake into pan(s) very well and bake 15 minutes more. Cool at least 15 minutes before removing from pan(s).

Stirring Fruit Cake

231

Sweet Potato Fruit Cake


2 cups granulated sugar 1 1/2 cups vegetable oil 4 eggs, separated 4 tablespoons hot water 2 1/2 cups sifted cake flour 3 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups grated raw sweet potatoes 4 cups chopped pecans 1 cup dark raisins 1 cup light raisins 4 ounces red cherries 4 ounces green cherries 8 ounces candied mixed fruit This requires a very large bowl to mix in. Blend sugar and oil. Add yolks; beat well. Add hot water. Sift dry ingredients together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold in stiffly beaten egg whites. Stir in nuts and fruit. Pour into a greased and floured tube cake pan. Bake at 250 degrees F for 2 1/2 hours. Cake is done when it pulls away from pan sides. Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator. It might pull apart when slicing. Just piece back together.

Sweet Potato Fruit Cake

232

Tiny Christmas Fruit Cakes


1/4 pound candied cherries, chopped 3 candied pineapple slices, chopped 2 1/4 cups chopped pecans 1 (6 ounce) can coconut 1 (14 ounce) can sweetened condensed milk 3 tablespoons butter (do not melt) 2 teaspoons vanilla extract Preheat oven to 300 degrees F. Cut or chop fruit and nuts. Add fruit, nuts and coconut to milk, butter and vanilla extract. Mix well. Grease tiny muffin tins very well and fill threefourths full. Bake for 30 to 35 minutes or until golden on top. Remove carefully when cool.

Tiny Christmas Fruit Cakes

233

Tropical Fruitcake
1 pound dried pineapple rings, cut into eighths 1/2 cup candied cherries, halved 1/2 cup rum 4 cups allpurpose flour 2 teaspoons baking powder 1 1/2 cups butter, softened 2 cups granulated sugar 6 eggs 1 teaspoon ground ginger 2 teaspoon vanilla extract 1 pound pecans (4 1/2 cups), coarsely chopped 7 ounces flaked coconut Crystal Glaze Combine pineapple, cherries and rum in large bowl; let stand overnight, tossing occasionally. Grease a 10inch tube cake pan very well; dust with flour, tapping out excess. Sift together 3 cups of the flour with baking powder onto a sheet of wax paper. Beat butter or margarine and sugar until light and fluffy in large bowl with electric mixer at high speed. Add eggs, one at a time, beating well after each addition. Beat in ginger and vanilla extract. Drain fruit; add drained rum to buttersugar mixture. Add sifted flour mixture, beating only until blended. Toss remaining 1 cup of flour with chopped fruits, pecans and coconut; fold into batter. Spoon batter into prepared pan, smoothing top. Bake at 325 degrees F for 1 hour, 45 minutes, or until skewer inserted comes out clean. Cool in pan on wire rack for 15 minutes. Loosen around edges and tube; invert onto wire rack; cool completely. Wrap cooled cake in cheesecloth that has been soaked in rum. Wrap tightly with aluminum foil; store in plastic bag or airtight container. Brush with Crystal Glaze and decorate with fruits and nuts. Crystal Glaze Heat 1/3 cup light corn syrup with 2 tablespoons brandy or orange juice in a small saucepan until bubbly, stirring often.

Tropical Fruitcake

234

Vanilla Wafer Fruitcake


1 (13 ounce) package vanilla wafers 1 pound pecan halves 1/2 pound candied red cherries 1/2 pound candied green pineapple 5 ounces white raisins 2 large eggs 1/2 cup granulated sugar 1 small can evaporated milk 1/4 teaspoon salt Preheat oven to 325 degrees F. Grease a tube pan. (Save 5 whole cherries, 10 pineapple wedges and 15 pecan halves.) Crush wafers in large mixing bowl. Add cherries cut in half, pineapple cut in wedges, pecan halves broken in two and whole raisins. Mix well. Beat eggs well, add sugar, milk and salt. Add to wafer fruit mixture. Mix well. Place in prepared pan and press down firmly. Decorate with reserved fruit and nuts. Bake in center of oven for one hour. Cool 15 minutes.

Vanilla Wafer Fruitcake

235

Watermelon Pickle Fruit Cake


1 cup halved candied cherries 1 cup slivered candied pineapple 1 cup light seedless raisins 1 (1 pound 4 ounce) jar watermelon pickles, drained and slivered 1/2 cup watermelon pickle syrup 1 cup butter, softened 2 cups granulated sugar 5 eggs 3 cups sifted allpurpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup sherry 1 cup pecans, chopped 1 cup blanched slivered almonds Combine fruits and pickle syrup; soak overnight. Cream butter; add sugar; cream again. Beat in eggs one at a time. Sift together dry ingredients; reserve 1/4 cup. Add flour mixture to sugar mixture alternately with sherry. Drain fruits; add nuts and reserved 1/4 cup flour mixture; blend well. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5inch loaf pans. Bake at 300 degrees F for 2 hours and 30 minutes to 2 hours and 40 minutes. Cool in pans on racks. Chill 1 month before using to facilitate cutting.

Watermelon Pickle Fruit Cake

236

Wedding Fruit Cake


1 pound shortening 1 pound brown sugar 1 cup molasses 12 egg yolks, well beaten 3 cups allpurpose flour 4 teaspoons cinnamon 4 teaspoons allspice 1 1/2 teaspoons mace 1/3 cup flour 3 pounds seeded raisins, cut in pieces 2 pounds sultana raisins 1 1/2 pounds candied citron, sliced thin and cut into strips 1 pound dried currants 1/4 cup chopped preserved lemon rind 1/2 cup chopped preserved orange rind 1 cup brandy 4 ounces chocolate melted (optional) 12 egg whites, beaten stiff 1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water Line 4 large loaf pans with aluminum foil. Preheat oven to 250 degrees F. Cream shortening until light and fluffy. Beat in the brown sugar little by little. Stir in molasses and egg yolks. Sift together 3 cups flour, cinnamon, allspice, mace and nutmeg. Add to the first mixture. Mix 1/3 cup flour, seeded raisins, sultana raisins, citron, currants, preserved lemon rinds and orange rinds. Add to the batter. Add brandy and chocolate. Fold in egg whites. Just before putting the batter in the pans, add the baking soda dissolved in the water. Fill the pans and cover tops closely with aluminum foil. On the oven bottom place several shallow pans filled with hot water to a depth of 1 inch. Set the pans of fruit cake on the shelf above. Bake 3 hours, remove the pans of water, and remove the aluminum foil from the tops of the cakes. Bake 1 1/2 hours more to dry out the cakes.

Wedding Fruit Cake

237

Wesson's Famous Fruitcake


1 cup Wesson oil 1 1/2 cups brown sugar, packed 4 eggs 2 cups sifted Gold Medal flour 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons cinnamon 2 teaspoons allspice 1 teaspoon cloves 1 cup pineapple, apple or orange juice 1 cup more sifted flour 1 cup thinly sliced citron 1 cup chopped candied pineapple 1 1/2 cups whole candied cherries 1 cup seeded raisins 1 cup chopped figs or dates 3 cups coarsely chopped nuts Heat oven to 275 degrees F. Combine Wesson oil, sugar and eggs. Beat vigorously with electric mixer for 2 minutes. Sift 2 cups of the flour with baking powder, salt and spices. Stir into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the fruits and nuts. Pour batter over fruit, mixing thoroughly. Turn into two 8 1/2 x 4 1/2 x 2 1/2inch loaf pans which have been greased and lined with brown paper. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours. For a fancy touch, glaze cakes. Glaze Combine 2 tablespoons brown sugar, 1 tablespoon corn syrup and 2 tablespoons water in saucepan. Boil for 2 minutes. Brush over cakes. Decorate with candied fruit.

Wesson's Famous Fruitcake

238

White Fruitcake
4 cups (1 pound) shelled pecans 3/4 pound candied red cherries 1 pound candied pineapple 1 3/4 cups allpurpose flour 1/2 teaspoon baking powder 1 cup butter, softened 1 cup granulated sugar 5 large eggs 1 ounce vanilla extract 1 ounce lemon extract Chop the pecans coarsely and place in a large bowl. Snip the cherries and pineapple into 1/2inch pieces, using kitchen shears dipped in water from time to time. Add the fruits to the pecans. Cover with a clean towel and let stand overnight. Butter a 10inch tube pan or two 8 x 4inch loaf pans and line the bottoms with heavy brown paper or cooking parchment; butter the paper. Toss 3 tablespoons of the flour with the fruit mixture; set aside. Sift together the remaining flour and baking powder. In a large bowl, cream the butter. Add the sugar gradually, beating thoroughly. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture in three or four parts, stirring each time until smooth. Stir in the vanilla and lemon extracts. Add the fruit mixture and mix well with a spoon or floured hands. Pour the batter into the prepared pan(s) and pack lightly. Place in a cold oven, set at 250 degrees F, and bake 3 hours for a tube pan or 2 1/2 hours for loaf pans. A wooden pick inserted in the center should come out clean, but moist, when the cake is done. Cool in the pan on a wire rack, turn out, and wrap in foil or plastic wrap. Chill before serving and slice very thin. This cake will keep for two or three weeks in a cool cupboard or pantry, for several weeks in the refrigerator, or for months in the freezer.

White Fruitcake

239

Yuletide Dark Fruit Cake


3/4 cup diced citron 3/4 cup diced candied orange peel 3/4 cup diced candied lemon peel 4 cups halved candied cherries 6 cups slivered candied pineapple 1 2/3 cups chopped dates 2 cups dark seedless raisins 1 (16 ounce) can pitted sour cherries, drained 1/2 cup honey 1 tablespoon vanilla extract 1/2 cup plus 2 tablespoons brandy 4 cups chopped pecans 1 cup softened butter 2 cups firmly packed brown sugar, sieved 7 eggs 5 cups sifted allpurpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon nutmeg 1 (10 ounce) jar grape jelly Combine fruits, honey, vanilla extract and brandy; cover; soak for two to three days. Add nuts to soaked fruit mixture; mix well, then set aside. Cream butter; add sugar, then cream again. Beat in eggs two at a time. Add sifted dry ingredients. Stir in jelly; blend. Pour batter over fruitnut mixture; mix well. Pour into 2 prepared 10 x 4inch tube pans. Bake at 250 degrees F for 3 hours and 50 minutes to 4 hours. Cool completely; remove from pans.

Yuletide Dark Fruit Cake

240

Zucchini Fruitcake
3 eggs 1 cup vegetable oil 2 cups granulated sugar 1 teaspoon vanilla extract 3 cups allpurpose flour 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon baking powder 3 teaspoons cinnamon 1 1/2 teaspoons nutmeg 2 teaspoons allspice 2 cups grated zucchini 1 cup chopped walnuts 1 cup light raisins 1 cup mixed candied fruit 1/2 cup currants Preheat oven to 350 degrees F. Grease and flour two 9 x 5inch loaf pans. Beat eggs with oil; stir in sugar and vanilla extract. Sift together flour, soda, salt, baking powder, cinnamon, nutmeg and allspice. Add to eggsugar mixture. Stir in zucchini, nuts, raisins, candied fruit and currants. Turn into prepared pans. Bake for 1 hour and 20 minutes or until done. Cool in pan for 15 minutes, then turn out on wire rack to complete cooling. When cold, wrap in foil and store in an airtight container.

Zucchini Fruitcake

241

7Minute Frosting
2 egg whites 1 cup granulated sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/4 cup water 1 cup Marshmallow Crme 1 teaspoon vanilla extract Combine all ingredients except vanilla extract in the top of a double boiler. Place over boiling water. Beat until soft peaks form. Remove from heat and beat until stiff. Beat in vanilla extract.

7Minute Frosting

242

Almond Butter Cream Icing


3 cups confectioners' sugar 4 egg yolks 2 eggs 1/3 cup almond paste, softened 1/4 teaspoon salt 1 cup heavy cream 1 teaspoon vanilla extract 2 cups butter, at room temperature Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan. Beat with electric mixer until pale and fluffy. Beat in cream and vanilla extract until blended Cook over medium heat, stirring constantly, for about 6 minutes until mixture just starts simmering. Strain into large bowl. Refrigerate for 1 1/2 hours or until chilled. Beat in butter with electric mixer until fluffy. Icing can be made up to 1 week in advance, covered in airtight container and stored in the refrigerator. Let stand at room temperature until good spreading consistency. Makes 6 cups.

Almond Butter Cream Icing

243

Almond Paste Frosting


1 pound almonds 1 pound confectioners' sugar 3 egg whites 1 teaspoon almond extract Blanch or skin almonds and put through food chopper, using medium blade. Mix in sifted confectioners' sugar. Beat egg whites slightly, then mix them in. Add almond extract. Because this makes a heavy and stiff paste, place it on the cooled cake, and work it into a smooth even layer with hands.

Almond Paste Frosting

244

Amaretto Butter Frosting


2/3 cup butter, softened 6 cups sifted confectioners' sugar 1/4 cup Amaretto 1 to 2 tablespoons milk 1 teaspoon vanilla extract Cream butter. Gradually add confectioners' sugar, beating until smooth. Add Amaretto and milk, beating until mixture reaches spreading consistency. Stir in vanilla extract. Makes 3 cups.

Amaretto Butter Frosting

245

Angel Mallow Frosting


1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon vanilla extract 2 egg whites 1 (7 ounce) jar Marshmallow Crme Combine sugar, egg whites and water in the top of a double boiler over boiling water. Beat until soft peaks form. Add Marshmallow Crme. Beat until stiff peaks form. Remove from heat and beat in vanilla extract.

Angel Mallow Frosting

246

Banana Icing
Bananas 2 cups confectioners' sugar 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon vanilla extract Put soft bananas through a ricer until you have 1/2 cup banana pulp. Sift sugar and stir into the pulp until smooth. Beat in remaining ingredients. Add more confectioners' sugar, if needed.

Banana Icing

247

Basic Frosting
1 (1 pound) box confectioners' sugar 1/3 to 1/4 cup Crisco 1/2 teaspoon salt 1 scant teaspoon cream of tartar 1/4 cup water 1/2 teaspoon vanilla extract, or flavor desired Mix all ingredients together and beat at medium speed with mixer for 7 to 8 minutes, or until smooth and lumpfree. Stop, then beat again. If too thick, add drops of water while beating until of desired consistency. Tint icing the color or colors desired using a paste cake coloring such as Wilton. Regular food coloring tends to run. Icing or icing leftovers will keep indefinitely in the refrigerator. To use later, beat again to make smooth. A little water may need to be added. Icing may be spread directly on cake or piped through decorative tips.

Basic Frosting

248

Bluegrass White Bourbon Frosting


1 1/2 cups granulated sugar 1/3 cup plus 1 teaspoon water 1/8 teaspoon salt 1 tablespoon bourbon whiskey 1 teaspoon lemon extract 2 egg whites 1/4 teaspoon cream of tartar Combine sugar, water and salt in a saucepan. Cook over medium heat, stirring until it reaches 240 degrees F on a candy thermometer. Stir in bourbon and flavoring. Beat egg whites until foamy. Add cream of tartar. Beat at medium speed, slowly pouring hot syrup over the whites. Beat at high speed until stiff peaks form.

Bluegrass White Bourbon Frosting

249

Broiled Cake Topping


1 cup coconut, unsweetened 1 cup brown sugar 1/2 cup granulated sugar 1/2 cup canned evaporated milk or whipping cream 1/4 cup butter 1/2 teaspoon vanilla extract Using a small mixing bowl, combine all ingredients well. Spread on a hot cake, just after it has been taken out of the oven. This cake should be in a 9 x 13inch pan. Put cake with topping, still in its pan, back into the oven under the broiler. Broil until bubbly and just starting to brown. WATCH CAREFULLY as this happens VERY FAST. Remove cake and cool in the pan.

Broiled Cake Topping

250

Brown Beauty Frosting


2 cups brown sugar 2/3 cup water 1 square unsweetened chocolate 3/4 cup butter Boil sugar and water until it spins a thread. Melt chocolate with the butter, then mix it with the syrup. Beat until thick enough to spread.

Brown Beauty Frosting

251

Brown Butter Brandy Frosting


1/4 cup shortening 2 cups confectioners' sugar 2 tablespoons milk 2 tablespoons brandy Melt shortening until golden brown. Add to confectioners' sugar, milk and brandy. Mix to desired consistency.

Brown Butter Brandy Frosting

252

Brown Sugar Marshmallow Frosting


2 cups brown sugar, firmly packed 1 cup granulated sugar 3/4 cup water 1/2 teaspoon vanilla extract 5 marshmallows 2 egg whites Cook sugar and water over low heat until it spins a thread. Add vanilla extract and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.

Brown Sugar Marshmallow Frosting

253

Butter Cream Decorator Icing


1/2 cup vegetable shortening 1/2 cup margarine 1 teaspoon vanilla extract or flavoring 4 cups confectioners' sugar 2 tablespoons milk* (or water) Cream margarine and shortening. Add vanilla extract. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until cake is iced, or keep in fridge in an airtight bowl for up to 2 weeks. Bring to room temperature and rewhip before using. Yield 3 cups. For Chocolate icing: add 3/4 cup cocoa or 3 squares of unsweetened chocolate, melted; add an additional 1 2 tablespoons milk. Hint: Milk makes the icing "crusty"; water will keep the icing soft. You can also add 34 tablespoons light corn syrup to make it spreading consistency. Pineapple flavoring is also excellent. NOTE: For fancy cake decorating!

Butter Cream Decorator Icing

254

Butter Cream Frosting


2 cups granulated sugar 1/2 cup water 3 eggs, beaten 1 1/4 pounds unsalted butter, softened 1/2 teaspoon vanilla extract Syrup: Place sugar and water in a saucepan. Bring to soft ball stage, 240 degrees F. Add butter and vanilla extract to the eggs. Add the syrup. Mix with electric mixer until desired consistency is reached.

Butter Cream Frosting

255

Butter Cream Icing


1 pound confectioners' sugar, divided 1/4 pound soft butter or margarine 1/8 teaspoon salt 1 teaspoon vanilla extract 3 to 4 tablespoons milk Cream onethird of sugar with butter or margarine and salt in large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.

Butter Cream Icing

256

Butter Custard Filling


2 1/2 cups milk 1/2 cup granulated sugar 1/2 cup flour 1/4 teaspoon salt 2 teaspoons vanilla extract 1 cup butter Heat milk in double boiler. Stir hot milk gradually into the sugar, flour and salt mixed together. Return to boiler; cook about 10 minutes, stirring constantly. Cool; add vanilla extract. Cream butter; add the custard to butter gradually, stirring until smooth.

Butter Custard Filling

257

Butterscotch Frosting
3 tablespoons unsalted butter 2 cups confectioners' sugar 1 1/2 tablespoons milk 1/2 teaspoon vanilla extract 1/2 cup ground pecans Heat butter just until it begins to brown. Stir in sugar; remove from heat. Add milk and vanilla extract; mix until smooth. Stir in nuts. Frosts 2 (8inch) layers.

Butterscotch Frosting

258

Candied Flowers
Use caution when using raw egg whites. 1 cup flowers* 2 egg whites, lightly beaten 2 cups superfine sugar Use only clean flowers which have not been sprayed with chemicals. Flowers should be freshlypicked and dry. Small flowers such as violets should be candied whole; candy the individual petals of larger flowers. Using a soft brush, coat each flower petal with egg white. Dip the flowers in superfine sugar and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little additional sugar over them. Flowers Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms, freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses, roses and violets.

Candied Flowers

259

Caramel Butter Nut Icing


1/3 cup buttermilk 1/2 cup butter 1 cup light brown sugar 2 cups confectioners sugar 1 cup pecans, finely chopped 1/4 cup pecans (optional) Heat buttermilk and butter. Add sugars. Bring to a boil and continue boiling until the soft ball stage is reached. Add finely chopped pecans and beat until of spreading consistency. After the cake is iced, sprinkle 1/4 cup pecans over top if desired.

Caramel Butter Nut Icing

260

Caramel Fluff Frosting


1 1/2 cups brown sugar 6 tablespoons cold water 3 egg whites 1/4 teaspoon salt Combine all ingredients in top of double boiler. Beat constantly with electric mixer until mixture forms soft peaks. This will frost the top and sides of three (8inch) layers.

Caramel Fluff Frosting

261

Caramel Frosting
3 cups granulated sugar 3/4 cup evaporated milk, undiluted 3/4 cup margarine 1 tablespoon white corn syrup 1 teaspoon vanilla extract Brown 1/2 cup of the sugar in heavy skillet. Add remaining ingredients. Cook 5 minutes. After mixture begins to boil, remove from heat and beat until thick enough to spread.

Caramel Frosting

262

Caramel Icing
1 teaspoon baking soda 2 cups granulated sugar 3/4 cup butter 1/2 cup buttermilk 1 tablespoon light corn syrup 12 large marshmallows 1 teaspoon vanilla extract Mix first 5 ingredients together in heavy pot and place over low heat, stirring until completely dissolved. When hot, add marshmallows. Cook until candy thermometer reaches 238 degrees F. Remove from heat. Add vanilla extract and beat until cloudy. Place pot in pan of hot water to keep at spreading consistency, if desired. Icing is sufficient for 1 (12 x 9inch) sheet cake, a 2layer (9inch) cake or about 44 cupcakes.

Caramel Icing

263

Caramel Whip Frosting


2 cups brown sugar 6 tablespoons butter 1 1/3 cups water 5 tablespoons cornstarch 1 1/3 cups whipping cream, whipped Combine brown sugar and butter in heavy skillet. Cook and stir until mixture bubbles and the sugar darkens. Mix a little of the water with the cornstarch. Add this with remaining water to the above mixture. Cook and stir until thick. Chill. Fold whipped cream into caramel mixture. Spread between cake layers. Makes 3 cups.

Caramel Whip Frosting

264

Chantilly Cream Filling


3/4 cup heavy cream 1/4 cup confectioners' sugar 1 egg white 1/2 teaspoon vanilla extract Place chilled cream in icecold bowl and beat until stiff. Add sugar, white of egg beaten stiff and vanilla extract. After cake or pastries are filled, keep cool until ready to serve.

Chantilly Cream Filling

265

Chocolate Brandy Frosting


3 cups confectioners' sugar 5 tablespoons butter 2 tablespoons light cream 3 tablespoons brandy 3 tablespoons strong coffee 1/2 cup grated sweet chocolate Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.

Chocolate Brandy Frosting

266

Chocolate Butter Icing


3 tablespoons butter, melted 2 tablespoons milk Confectioners' sugar 2 tablespoons cocoa 1/4 teaspoon vanilla extract Combine butter and milk. Beat in enough confectioners' sugar to create a good spreading consistency (about 1/2 cup). Add cocoa and vanilla extract.

Chocolate Butter Icing

267

Chocolate Buttercream Frosting


1/4 cup dry anystyle cocoa (for light flavor) or 1/2 cup (for medium flavor) or 3/4 cup (for dark flavor) 1 (16 ounce) package confectioners' sugar 6 tablespoons butter or margarine, softened 4 to 5 tablespoons milk or water 1 teaspoon vanilla extract In small bowl, stir together desired amount of cocoa and confectioners' sugar. In small mixer bowl, beat butter with 1/2 cup of cocoa mixture; blend well. Add remaining cocoa mixture with milk, beating to spreading consistency. Blend in vanilla extract.

Chocolate Buttercream Frosting

268

Chocolate Clay Roses


12 ounce chocolate chips, melted 1/3 cup white Karo syrup Combine and cool. Pour onto wax paper. Chill overnight. Make balls the size of a macadamia nut. Place 6 of the balls between wax paper sheets, about 1 inch apart and flatten. Take first disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer to create a rose.

Chocolate Clay Roses

269

Chocolate Fudge Icing


2 cups granulated sugar 1/2 cup cocoa 1/2 cup milk 6 tablespoons margarine 2 tablespoons light corn syrup 1 teaspoon vanilla extract Mix sugar, cocoa, milk, margarine and corn syrup. Slowly bring to a full boil. Let boil for 1 minute. Add vanilla extract. Cool and beat with mixer until mixture is of spreading consistency. Spread quickly. Sufficient to ice a 2layer (9inch) cake or 1 (13 x 9inch) sheet cake.

Chocolate Fudge Icing

270

Chocolate Honey Nut Frosting


1/3 cup unsweetened cocoa 1/4 cup oil 2 cups powdered sugar 3 to 4 tablespoons milk 1/2 teaspoon vanilla extract 1/3 cup Honey Nut Creamy Peanut Butter In large bowl, mix cocoa and butter till smooth. Gradually add powdered sugar alternating with milk and vanilla extract. Beat in peanut butter until light and fluffy.

Chocolate Honey Nut Frosting

271

Chocolate Mocha Frosting


3/4 cup Crisco 1 tablespoon vanilla extract 1/2 teaspoon salt 1/2 cup cocoa powder 4 1/2 cusp confectioners sugar 1/2 cup coffee or 1 tablespoon instant coffee dissolved in 1/2 cup water Cream Crisco, vanilla extract, salt and cocoa. Beat in confectioners' sugar and coffee.

Chocolate Mocha Frosting

272

Chocolate Whipped Cream


1 cup chilled whipping cream 1/3 cup Hershey's syrup 2 tablespoons confectioners sugar 1/2 teaspoon vanilla extract In small mixer bowl, combine all ingredients; beat until soft peaks form. Serve over cake or fruit.

Chocolate Whipped Cream

273

Chocolate Buttercream and Vanilla Buttercream


Yummy Chocolate or Vanilla Buttercream for filling or icing cake. Chocolate Buttercream 3/4 cup butter 3/4 cup firmly packed dark brown sugar 1 egg yolk 1 tablespoon rum Pinch salt 1 tablespoon unsweetened cocoa 1/2 cup semisweet chocolate pieces Beat butter in large bowl of electric mixer until fluffy. Add brown sugar, beating well until very fluffy and light. Add egg yolk, rum, salt, and cocoa, mixing well. Melt chocolate pieces over simmering water. Cool slightly and add to butter brown sugar mixture, beating thoroughly. Refrigerate until ready to spread. Makes 2 cups. Buttercream will keep several days in a covered container in refrigerator. Beat just until smooth before using. Vanilla Buttercream 4 egg yolks 1/3 cup granulated sugar 1/2 cup HOT halfandhalf 2 teaspoons vanilla extract 1 cup chilled unsalted butter Put egg yolks and sugar into a bowl and beat until thick. Add HOT half and half gradually, beating CONSTANTLY. Pour into a saucepan. Cook and stir about 5 minutes, or until thickened. Remove from heat and stir in vanilla extract. Pour into a bowl and beat 1 minute to cool slightly. Add butter, a small amount at a time, beating until butter is melted after each addition. Cool. About 2 cups buttercream.

Chocolate Buttercream and Vanilla Buttercream

274

Classic Butter Creams for Cakes and Tortes


Classic Egg Yolk Butter Cream 2/3 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water 5 egg yolks 1 cup soft butter Combine sugar, cream of tartar, and water in a saucepan. Stir over low heat until sugar is completely dissolved. Raise the heat and boil syrup without stirring until candy thermometer reads 238 degrees F, or a few drops form a soft ball in cold water. While syrup is cooking, beat egg yolks until they are fluffy. Pour hot syrup in a thin stream into yolks, beating constantly. As the mixture cools, it will become thick and light. Continue to beat for a few minutes and then set aside until entirely cooled. If the syrup has not been cooked sufficiently, no amount of beating will make the mixture thick enough. If the syrup has been cooked too long, it will not beat smoothly into the egg yolks but will form little lumps of sugar. BEAT in softened butter. It will then become thick and creamy. Flavor as desired. Makes about 2 cups butter cream. Meringue Butter Cream (Light and yummy!) 1 cup granulated sugar 1/2 cup water 1 tablespoon corn syrup 3 egg whites 1 cup sweet soft butter. Combine 2/3 cup of sugar with water and corn syrup in a saucepan. Stir over low heat until sugar is completely dissolved. Raise heat and boil syrup without stirring until a candy thermometer reads 238 degrees F, or a few drops of syrup form a soft ball in cold water. While syrup is cooking, beat egg whites until they form soft peaks. Gradually beat in remaining sugar, a little at a time, until whites are firm. Pour boiling syrup in a fine stream over whites, beating constantly. If beating by hand, use a wire whisk while adding syrup. Continue beating until completely smooth and stiff. COOL. Cream butter until soft and fluffy. Beat meringue mixture into butter. Flavor as desired. Makes 2 cups butter cream. Chocolate Butter Cream 2 cups butter cream 2 to 3 ounces unsweetened chocolate, melted, or 4 tablespoons dark, unsweetened cocoa. 3 tablespoons cognac Beat melted chocolate or cocoa into butter cream, adding cognac at the same time. Classic Butter Creams for Cakes and Tortes 275

The Ultimate Cake Book Walnut Rum Butter Cream 2 cups butter cream 1 1/4 cups finely ground walnuts 3 tablespoons rum Moisten finely ground walnuts with rum. Beat in the butter cream. Mocha Butter Cream 2 cups butter cream 5 ounces semisweet chocolate, melted 4 tablespoon extrastrong coffee 3 tablespoons cognac Coffee Butter Cream 2 cups butter cream 1 tablespoon instant coffee dissolved in a little water (or 3 tablespoons extrastrong coffee) 3 tablespoons cognac Beat coffee into butter cream, adding cognac at the same time. If you don't have cognac use brandy.

Classic Butter Creams for Cakes and Tortes

276

Clear Lemon Filling


1 cup granulated sugar 4 tablespoons cornstarch 1/2 teaspoon salt 1 cup water 2 tablespoons grated lemon rind 1/2 cup lemon juice 2 tablespoons butter Mix all ingredients in saucepan. Bring to boil; boil 1 minute, stirring constantly. Chill before using.

Clear Lemon Filling

277

Clear Orange Filling


1 cup granulated sugar 4 tablespoons cornstarch 1/2 teaspoon salt 1 cup orange juice 2 tablespoons grated orange rind 1 1/2 tablespoons lemon juice 2 tablespoons butter Mix all ingredients in saucepan. Bring to boil; boil 1 minute, stirring constantly. Chill before using.

Clear Orange Filling

278

Coconut Frosting
1 (8 ounce) container sour cream 1 (8 ounce) container Cool Whip 1 (12 ounce) can Angel Flake coconut 2 cups granulated sugar Pour into large bowl and hand mix all ingredients together. Use as frosting for white cake or chocolate cake. Chill cake and frosting before serving

Coconut Frosting

279

Coffee Buttercream Frosting


3/4 cup milk 6 large egg yolks 1 cup granulated sugar 4 teaspoons instant coffee powder 1 tablespoon vanilla extract 2 cups unsalted butter, softened (no substitutes) Heat milk in medium saucepan over medium heat just to boiling. Whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk. Return mixture to sauce pan and cook, stirring constantly over medium/low heat, until it thickens and coats the back of a spoon (about 6 minutes). DO NOT BOIL! Strain through a sieve into a mixer bowl. Stir in coffee powder and vanilla and let set to room temperature. Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addiction. Frost a cake.

Coffee Buttercream Frosting

280

Coffee Icing
3 tablespoons hot strong coffee 3 tablespoons dry cocoa 1/2 teaspoon vanilla extract 1 1/3 cups confectioners' sugar Add coffee to cocoa; stir until smooth. Add vanilla extract and enough sugar to reach spreading consistency.

Coffee Icing

281

Confectioners' Sugar Glaze


2 tablespoons hot water, or milk or light cream 1/4 teaspoon vanilla, lemon or other extract, or 1 teaspoon lemon juice or rum 1 cup confectioners' sugar Stir the liquid into the sugar, adding more, a few drops at a time, as needed. The icing is of the proper consistency when it coats the spoon.

Confectioners' Sugar Glaze

282

Confectioners' Sugar Icing


1/2 teaspoon butter 2 tablespoons hot milk 1 1/2 cups confectioners sugar 1/2 teaspoon vanilla extract Add butter to hot milk; add sugar slowly to make right consistency to spread. Add vanilla extract. Spread on top and sides of cake.

Confectioners' Sugar Icing

283

Cool Whip Frosting


1 package (4 serving size) vanilla instant pudding mix 1/4 cup confectioners' sugar 1 cup cold milk 1 (8 ounce) container Cool Whip Combine pudding mix, sugar and milk in a small bowl. Beat slowly with a rotary beater or at lowest speed of an electric mixer until well blended, about one minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9inch layers. Frosted cake should be refrigerated. For firmer frosting let pudding mixture stand 5 minutes before adding Cool Whip.

Cool Whip Frosting

284

Cranberry Frosting
1/4 cup flour 1 cup milk 1 cup soft butter 1 cup granulated sugar 6 tablespoons whole berry cranberry sauce 2 teaspoons vanilla extract Mix flour and milk to a smooth paste. Cook, stirring constantly, until thick. Chill until cold. Cream butter. Add sugar. Cream again. Beat in the milk mixture. Add cranberry sauce and vanilla extract. Beat for 5 minutes.

Cranberry Frosting

285

Cream Cheese Frosting


9 ounces cream cheese, softened 1 tablespoon butter, softened 1 teaspoon vanilla extract 1 3/4 cups confectioners' sugar, sifted Mix in a bowl and beat with an electric mixer. If necessary, add milk to make of spreading consistency.

Cream Cheese Frosting

286

Cream Cheese Frosting with Frangelico


Yield: 3 cups 4 ounces unsalted butter 8 ounces cream cheese (softened) 1 teaspoon Frangelico liqueur (or almond flavor) 1 pound powdered sugar Fresh cream Blend softened cream cheese, Frangelico and butter in mixer. Blend and whip in the sugar. Add fresh cream, a little at a time, until frosting is the right consistency to spread. Delicious on Chocolate Layer Cake generously sprinkle with mini semisweet morsels on the inside layers and on the top of cake. Use two 8 to 9inch cake rounds cut to make four layers. NOTE: Use less sugar for a 'not so sweet' taste!

Cream Cheese Frosting with Frangelico

287

Creamy Blender Chocolate Frosting


6 (1 ounce) squares unsweetened baking chocolate 1 cup evaporated milk 1 teaspoon vanilla extract 1 1/2 cups granulated sugar 6 tablespoons butter or margarine Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy. Makes 3 cups frosting.

Creamy Blender Chocolate Frosting

288

Creamy Cherry Frosting


1 (9 ounce) container frozen whipped topping, thawed 2 tablespoons maraschino cherry juice 1/2 teaspoon unflavored gelatine Sprinkle gelatine into juice to soften. Heat in microwave 10 to 15 seconds. Cool a minute or two, then whip mixture into topping with a wire whip. Frost cake.

Creamy Cherry Frosting

289

Creamy Frostings
Makes 1 cup frosting 6 tablespoon (3/4 stick) butter, at room temperature 1 1/2 cup confectioners' sugar, sifted if lumpy 2 tablespoon heavy cream 3/4 teaspoon vanilla extract Food coloring, optional 3 ounce unsweetened chocolate, chopped (optional) Vanilla Frosting In a medium mixing bowl, combine butter, confectioners' sugar, cream and vanilla. Using the electric mixer set on low speed, beat until the mixture is smooth. Scraping down the sides of the bowl a few times with a rubber spatula. Use frosting immediately. Colored Frosting Make the frosting as directed above. Add a drop or two of food coloring to the frosting and mix until thoroughly blended. Alternatively, divide the frosting among 2 or 3 small bowls and mix a different color into each bowl. Use the frosting immediately. Chocolate Frosting Make the frosting as directed above. Add the chocolate to a double boiler over medium heat. Melt the chocolate, stirring with a wooden spoon or a wire whisk until smooth about 5 minutes. Remove top of double boiler and set aside to cool. Stir the melted cooled chocolate into the frosting until well blended. Use the frosting immediately. NOTE: Since this frosting is made with heavy cream, any leftovers should be kept in the refrigerator. Remove and let sit at room temperature.

Creamy Frostings

290

Creamy Icing
1 (16 ounce) box confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon almond flavoring 1 cup Crisco 1/4 cup milk Pinch of salt Beat 5 minutes at medium speed of electric mixer.

Creamy Icing

291

Creamy Peanut Butter Icing


1/2 cup canned milk 1 cup granulated sugar 1 tablespoon margarine 1/2 cup crunchy or smooth peanut butter 1/2 cup miniature marshmallows 1 teaspoon vanilla extract Combine milk, sugar and margarine in a saucepan and bring to boil. Cook 2 minutes and remove from heat. Add peanut butter and marshmallows. Stir until marshmallows are melted, then stir in vanilla extract. Pour over warm cake and spread.

Creamy Peanut Butter Icing

292

Creme Patisserie
1 cup milk 1/2 cup granulated sugar 3 tablespoons flour or 1 tablespoon cornstarch Few grains of salt 2 egg yolks or 1 egg, slightly beaten Vanilla extract or other flavoring Scald milk in a double boiler. Mix sugar, flour or cornstarch and salt in a bowl. Stir in the milk. Pour back into the double boiler and cook 15 minutes, stirring until the filling thickens. Add egg yolks or egg. Flavor with vanilla extract or other flavoring. For a richer filling, stir into the hot filling 1 tablespoon butter. Banana Cream Filling Add 1 cup mashed banana pulp (forced through strainer) and 2 tablespoons lemon juice. Chocolate Cream Filling Increase sugar to 1 cup. Scald milk with 2 ounces unsweetened chocolate. Flavor with vanilla extract. Coffee Cream Filling Flavor to taste with instant coffee Frangipani Filling Add 2 tablespoons butter and 4 tablespoons dried and rolled macaroons. Flavor with lemon extract, rum, sherry or brandy.

Creme Patisserie

293

Custard Cream Filling


1/3 cup granulated sugar 1/4 cup flour 1/4 teaspoon salt 1 1/4 cups halfandhalf or milk 1 egg or 2 egg yolks, slightly beaten 1 1/2 tablespoons butter 1 teaspoon vanilla or rum extract Mix sugar, flour and salt in saucepan. Stir in halfandhalf or milk. Cook over low heat, stirring until it boils. Boil for 1 minute. Remove from heat. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract. Cool. Almond Cream Filling Use part almond extract. Add about 1/2 cup toasted chopped blanched almonds when cool. Date or Fig Cream Filling Fold in about 1/2 cup each cutup dates or figs and toasted nuts.

Custard Cream Filling

294

Dark Chocolate Ganache Filling, Frosting and Sauce


4 (3 ounce) bars bittersweet chocolate 1 2/3 cups heavy cream 1/4 cup unsalted butter, softened (optional) 2 tablespoons Cognac (optional) Break chocolate into pieces and process in food processor until very fine. Heat cream to the boiling point and, with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth. Transfer to a bowl and cool completely. Gently stir in butter and/or Cognac. Allow to cool for several hours until of frosting consistency. If using butter, whisk for a few seconds to aerate. The color will lighten. To use Ganache as sauce, reheat until pourable if made ahead, using a double boiler or a microwave on low power, stirring every 15 seconds. Makes 2 3/4 to 3 cups.

Dark Chocolate Ganache Filling, Frosting and Sauce

295

Decorating or Piping Gel


2 envelopes (2 tablespoon) Knox unflavored gelatine 2 tablespoons cold water 2 cups light Karo syrup Soak gelatine in water. Heat over low heat source until clear and dissolved. Do NOT boil. Add syrup and heat thoroughly. Cool and store in refrigerator for up to 2 months. To Color: Add coloring paste/gel or food coloring drops to get desired color. To Use: Put in icing bag and decorate.

Decorating or Piping Gel

296

Dream Whip Frosting


1 1/2 cups cold milk 1 envelope Dream Whip 1 small box instant pudding, desired flavor Beat all on low speed until well blended. Increase to high speed and whip until soft peaks form 4 to 6 minutes.

Dream Whip Frosting

297

Dry CoconutPecan Frosting


1/2 cup allpurpose flour 1 cup coconut 3/4 cup firmly packed brown sugar 1/2 cup chopped pecans 3 tablespoons butter or margarine In medium bowl, combine flour, coconut, brown sugar and pecans; mix well. Using fork or pastry blender, cut in margarine or butter.

Dry CoconutPecan Frosting

298

Earl Grey Tea Ganache


Makes about 2 cups. 2 tablespoons corn syrup (optional, see Note) 1 1/4 cups whipping cream 2 tablespoons Earl Grey tea (loose tea) 2 cups dark chocolate (such as Valrhona 56 percent cacao), chopped 1/3 cup milk chocolate (such as Callebaut), chopped 4 tablespoons (1/2 stick) unsalted butter (softened) Place corn syrup in a saucepan. Add cream (do not stir) and bring to a boil. Add tea, remove from heat immediately, cover and allow to infuse in a warm place 15 minutes. Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract all flavor. Whisk the ganache, warming if necessary to melt all chocolate. Add the butter bit by bit and whisk thoroughly to incorporate. NOTE: Corn syrup helps ganache hold its moisture. Use it if you plan to store the ganache for some time.

Earl Grey Tea Ganache

299

Egg Nog Icing


1/2 cup butter, softened 3 egg yolks 6 cups sifted confectioners sugar 1/4 cup bourbon whiskey Beat butter and egg yolks until smooth. Gradually add confectioners' sugar, 2 cups at a time, alternately with bourbon. Beat well after each addition. This makes enough for a 3layer cake.

Egg Nog Icing

300

Flavored Seven Minute Frosting


2 egg whites 1 1/4 cups granulated sugar 1 small box JellO (any flavor desired) 1/8 teaspoon salt 1/3 cup water 1 tablespoon white corn syrup Combine unbeaten egg whites, sugar, flavored gelatin (your choice flavor), salt, water and corn syrup in the top of a double boiler. Using a portable electric hand mixer (or oldfashioned rotary egg beater), beat the mixture until it is very well mixed for a minute or two. Place the pan over simmering water in the bottom of the double boiler and continue to beat at high speed until the frosting will stand in stiff peaks (this will take about 7 minutes). Occasionally use a spoon to stir the frosting from the bottom and sides of the pan so that it is all included in the beating. Remove the pan from above the boiling water and continue to beat for another minute or so or until the frosting is thick enough to spread.

Flavored Seven Minute Frosting

301

Flour Frosting
1 cup milk 4 tablespoons flour 1/2 cup margarine 1/2 cup shortening (Crisco) 1 cup confectioners' sugar 2 teaspoons vanilla extract Combine milk and flour in a small saucepan (use a whisk). Heat and stir until thick and SMOOTH. Cool. In a large bowl, using an electric mixer, beat shortening and margarine well then add sugar and vanilla extract, beating until fluffy, 4 minutes. Continue beating while adding flour mixture (any lumps, removed). Beat until fluffy, 4 minutes or more. Double recipe for a large layer cake.

Flour Frosting

302

Fluffy Bakeshop Icing


1 1/2 cups milk 2 tablespoons cornstarch 1/2 cup vegetable shortening 1/2 cup margarine (no butter) 1 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon almond extract Mix milk with cornstarch. Cook until thick, stirring constantly. Set aside to cool. Cream vegetable shortening, margarine and sugar. Beat with electric mixer for 10 full minutes. Combine second mixture with the first. Add vanilla and almond extracts; beat both together until creamy. The mixture should look like whipped cream. Put on cooled cake. This makes enough frosting for a 13 x 9inch cake.

Fluffy Bakeshop Icing

303

Fluffy Buttercream Icing


3/4 cup granulated sugar 1 tablespoon meringue powder 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon flavoring of choice 16 ounces confectioners' sugar 1 cup Crisco 2 tablespoons milk Beat until thick granulated sugar, meringue powder and water; set aside. Cream together remaining ingredients. Add 1/2 of first mixture and beat well and then add second half and do the same. Do not underbeat.

Fluffy Buttercream Icing

304

Fluffy Chocolate Frosting


2 cups confectioners' sugar 1/2 cup milk 2 eggs 1/4 teaspoon salt 1/2 teaspoon vanilla extract 4 squares unsweetened chocolate 6 tablespoons butter Blend sugar, milk, eggs, salt and vanilla extract in a bowl over ice water. Melt chocolate and butter together. Add while warm to first mixture and beat until desired consistency.

Fluffy Chocolate Frosting

305

Fluffy Cocoa Topping


6 ounces cream cheese, softened 1/3 cup granulated sugar 1/4 cup Hershey's cocoa 3 tablespoons milk 2 cups frozen nondairy whipped topping, thawed In small mixer bowl, beat cream cheese, sugar and cocoa. Add milk; beat until smooth and fluffy. Stir in whipped topping. Serve as topping for unfrosted cakes. Makes about 2 1/4 cups.

Fluffy Cocoa Topping

306

Fluffy White Frosting


1 cup granulated sugar 1/3 cup water 1/4 teaspoon cream of tartar 2 egg whites 1 teaspoon vanilla extract In a saucepan, combine sugar, water and cream of tartar. Cook and stir till bubbly and sugar dissolves. In a small mixer bowl, combine eggs and vanilla extract. Add sugar mixture very slowly to egg whites, beating constantly with mixer on high speed about 7 minutes or till stiff peaks form and tips stand up.

Fluffy White Frosting

307

French Silk Frosting


2 2/3 cups confectioners' sugar 2/3 cup butter, softened 2 (1 ounce) squares unsweetened chocolate, melted and cooled 3/4 tablespoon vanilla extract 2 tablespoons milk In a medium bowl, blend confectioners' sugar, butter, melted chocolate and vanilla extract on low speed. Gradually add milk, beating until smooth and fluffy.

French Silk Frosting

308

Ganache
6 ounces semisweet chocolate, chopped into small pieces 1 cup heavy cream Scald heavy cream. Pour over chocolate that has been placed in a medium bowl. Let stand 5 minutes. Stir until smooth. Makes 1 1/2 cups.

Ganache

309

Grandma's Chocolate Fudge Icing


2 cups granulated sugar 1/2 cup butter 1/2 cup milk 1 teaspoon vanilla extract 3 squares unsweetened chocolate Place all ingredients (except vanilla extract) in pan. Stir over low heat. Bring to a full boil for 1 minute; remove from stove and beat by hand until WARM to LUKEWARM (no more than that or it will become to thick). Stir in vanilla extract. Spread on cake and allow to cool (it hardens as it cools). All you have to do is pour over cake and it should cover the entire cake without using a knife, if it is the right consistency. If you have any left over, put onto a plate and later you can cut it into little squares and eat as fudge.

Grandma's Chocolate Fudge Icing

310

Hershey's Chocolate Frosting


6 tablespoons butter or margarine, softened 1/3 cup cocoa 1/3 cup milk 1 teaspoon vanilla extract 2 2/3 cups confectioners' sugar Cream butter in a small mixing bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Stir in vanilla extract. Adjust consistency if necessary with more milk or icing sugar. Makes about 2 cups of frosting. Fabulous on a chocolate layer cake!

Hershey's Chocolate Frosting

311

Hershey's OneBowl Buttercream Frosting


6 tablespoons butter or margarine, softened 2 1/2 cups confectioners' sugar 1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa 4 to 6 tablespoons milk 1 teaspoon vanilla extract Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla extract. Makes about 2 cups.

Hershey's OneBowl Buttercream Frosting

312

Instant Pudding Icing


1 small box instant pudding, desired flavor 1 1/2 cups cold milk 1 teaspoon vanilla extract Whip in a chilled bowl until stiff.

Instant Pudding Icing

313

JellO Frosting
2 egg whites 1 1/2 cups granulated sugar 1 large box gelatin, desired flavor 2 teaspoons light corn syrup 1/2 cup water Beat at high speed for 7 minutes in the top of a double boiler while it cooks.

JellO Frosting

314

KoolAid Frosting
1/4 cup shortening 1/2 cup butter 2 egg whites 1 package unsweetened KoolAid (flavor desired) 6 drops foodcoloring (if desired, to match KoolAid) 2 tablespoons water 1 box confectioners' sugar Cream shortening and butter 1 minute. Add egg whites; whip until smooth. Combine KoolAid and confectioners' sugar. Put in mixer; add water and food coloring. Cream until light and fluffy.

KoolAid Frosting

315

Lemon Cornstarch Filling


1/2 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon salt 2 egg yolks 3/4 cup water 1/3 cup lemon juice 1 tablespoon butter 1 teaspoon grated lemon rind Put sugar, cornstarch and salt in double boiler. Mix slightly beaten egg yolks with water and lemon juice. Add to sugar mixture. Cook over boiling water about 15 minutes, stirring constantly. Add butter and lemon rind. Cool, then spread between cake layers.

Lemon Cornstarch Filling

316

Maple Butter Icing


1/3 cup soft butter 3 cups sifted confectioners' sugar 1/2 cup maple syrup Blend butter and sugar. Add syrup and beat until well blended and fluffy. Frosts two 8inch layers.

Maple Butter Icing

317

Maple Frosting
1 1/4 cups pure maple syrup 2 stiffly beaten egg whites 1/8 teaspoon black pepper 1/4 cup sifted powdered sugar In saucepan cook 1 1/4 cups pure maple syrup to soft ball stage (238 degrees F). Gradually add the hot maple syrup to 2 stiffly beaten egg whites, beating constantly with electric mixer. Stir in 1/4 cup sifted powdered sugar and beat till well blended.

Maple Frosting

318

Marshmallow Frosting
1 1/3 cups granulated sugar 1/2 cup water 6 large marshmallows 3 egg whites 1/8 teaspoon salt 1 teaspoon vanilla extract Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over stiffly beaten egg whites, beating constantly. Add flavoring and spread very thickly.

Marshmallow Frosting

319

Marshmallow Fudge Frosting


3 cups miniature marshmallows 4 tablespoons cocoa (unsweetened) 1 pound confectioners' sugar 1/2 cup butter, softened 1/4 cup milk Sprinkle top of hot cake with marshmallows. Bake at 350 degrees F for 7 to 9 minutes until lightly browned and partially melted. Combine cocoa, confectioners' sugar, butter and milk. Spread over mixture on warm cake, mixing it with marshmallows while spreading.

Marshmallow Fudge Frosting

320

Mexican Chocolate Frosting


1/4 cup softened butter or margarine 1/2 cup unsweetened cocoa powder 1/2 cup sour cream 4 cups confectioners' sugar 1 tablespoon coffee liqueur Blend butter or margarine and cocoa powder. Add remaining ingredients. Beat until very smooth. This yields enough frosting to fill and frost a 2layer 9inch cake.

Mexican Chocolate Frosting

321

Mocha Icing
1/2 cup butter or margarine 1 1/2 cup confectioners' sugar 2 tablespoons cocoa 2 tablespoons strong coffee 1 teaspoon vanilla extract Cream butter and sugar together, stir in cocoa, coffee and vanilla extract. Add a bit more icing sugar if needed. Mix until smooth and of spreading consistency. Double this recipe for a large layer cake. Excellent on a chocolate cake!

Mocha Icing

322

Mock Twinkie Filling


1 cup milk 1 cup granulated sugar 1/2 cup Crisco (white) 1 teaspoon vanilla extract 5 tablespoons flour 1/2 teaspoon salt 1/2 cup butter Mix flour with milk; boil until thick, then cool. After mixture has cooled, beat until fluffy (10 to 15 minutes). Add remaining ingredients, beating well as you add them individually, one at a time. Spread the filling between layers of cake. NOTE: The longer the milk and flour mixture is beaten, the fluffier the filling will be.

Mock Twinkie Filling

323

NoCook Marshmallow Frosting


1/4 teaspoon salt 2 egg whites 1/4 cup granulated sugar 3/4 cup white Karo syrup 1 1/4 teaspoons vanilla extract Beat salt and egg whites until soft peaks form. Add the sugar gradually, 1 tablespoon at a time. Beat until smooth and glossy. Slowly add Karo syrup, and beat until stiff peaks form. Fold in the vanilla extract.

NoCook Marshmallow Frosting

324

OldFashioned Caramel Icing


3 cups granulated sugar 3/4 cup milk 1 cup granulated sugar 3 tablespoons butter or margarine 1 teaspoon vanilla extract Boil 3 cups sugar and milk for 3 minutes. In a skillet melt 1 cup sugar over medium heat, stirring. Add sugar and milk mixture, stirring quickly. Add margarine and vanilla extract. Stir vigorously until of spreading consistency. If mixture seems too thick, add a little milk.

OldFashioned Caramel Icing

325

Orange Filling
2 eggs 1 cup granulated sugar 1 heaping tablespoon flour Juice of 4 oranges Juice of 1 lemon 2 tablespoons butter 1 grated orange rind Beat eggs. Add sugar and flour. Then add juices and butter. Cook until thick. Add rind and let cool.

Orange Filling

326

Orange Icing
1 cup granulated sugar 1 tablespoon white corn syrup 1/8 teaspoon cream of tartar 1/2 cup water Stir over heat until sugar is dissolved. Cover and cook for 3 minutes or until crystals wash down from sides. Uncover and cook to 238 degrees F without stirring. Pour syrup in a slow, steady stream over 2 beaten egg whites, while beating. Beat for 10 minutes. Add: 1/4 cup confectioners' sugar 1 teaspoon grated orange rind 1 tablespoon orange juice or 3/4 teaspoon vanilla extract Beat to spreading consistency.

Orange Icing

327

Orange Pineapple Icing


8 ounces cream cheese at room temperature 1 (20 ounce) can crushed pineapple, drained 1 large box vanilla instant pudding dry 1/2 cup orange juice 1/2 cup granulated sugar 12 ounces Cool Whip Blend all except Cool Whip with mixer. Fold in Cool Whip, then spread on cooled cake.

Orange Pineapple Icing

328

Orange Water or Rose Water Icing


1/2 cup unsalted butter About 1 cup sifted confectioners' sugar 2 teaspoons orange or rose flower water Soften butter in a glass measuring cup in the microwave oven on half power for 30 to 40 seconds, but do not let it melt. Put melted butter and confectioners' sugar in the food processor with the steel chopping blade in place. Whirl and then add the flower water. Whirl to make a creamy mixture, adding more sugar or flavoring as the case may be. Spoon onto the top of a nearly cool Bundt cake and then garnish with flowers, candies or snipped dried fruits.

Orange Water or Rose Water Icing

329

Ornamental Frosting
1 (16 ounce) package confectioners' sugar 3 tablespoons meringue powder Assorted food colorings In bowl with mixer at low speed beat confectioners' sugar, meringue powder and 1/3 cup warm water until mixture is stiff and knife drawn through it leaves a cleancut path, about 7 minutes. If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small metal spatula, artists' paintbrushes, or decorating bags with small writing tubes, decorate cookies with frosting. You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency. Makes about 3 cups.

Ornamental Frosting

330

Ornamental Meringue Frosting


1 cup granulated sugar 1/2 cup water 2 egg whites 1/2 teaspoon flavoring extract Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl. Spread some on cake, force remainder through pastry tube to make decorative designs.

Ornamental Meringue Frosting

331

Peanut Butter Frosting


Yield: Will frost one 9 x 13inch sheet cake or a double layer cake. 2/3 cup butter, softened 1/3 cup peanut butter 4 cups confectioners' sugar 4 to 5 tablespoons milk 1 cup miniature semisweet chocolate chips 1/2 cup chopped salted peanuts In medium bowl, combine butter and peanut butter. Blend with mixer on low speed 1 to 2 minutes until fluffy. Add confectioners' sugar and continue beating. Add milk a little at a time until desired consistency. Frost cake and sprinkle with chocolate chips and peanuts.

Peanut Butter Frosting

332

Peanut Butter Icing


3 ounces cream cheese 1/2 cup margarine 1 box confectioners' sugar 1/8 to 1/4 cup milk 3 tablespoons peanut butter Beat until smooth.

Peanut Butter Icing

333

Penuche Icing
1/4 cup butter, softened 1/2 cup brown sugar 2 tablespoons milk 1 cup confectioners' sugar Melt butter in a saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to a boil, stirring constantly. Remove from heat. Cool to lukewarm. Add sugar gradually, beating until of spreading consistency.

Penuche Icing

334

Peppermint Frosting
1 1/2 cups granulated sugar 2 egg whites 1 tablespoon light corn syrup 1/4 cup plus 1 tablespoon water 1/2 cup finely crushed peppermint candy Combine sugar, egg whites and corn syrup in the top of a double boiler. Add water and beat on low speed until just blended. Place over boiling water. Beat on high for 7 minutes until stiff peaks form. Remove from heat. Add crushed peppermint and beat 2 additional minutes, or until thick. This makes enough for one 8inch 3layer cake.

Peppermint Frosting

335

Petit Fours Icing


1/2 cup hot water 3 cups granulated sugar 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 2 1/2 cups confectioners sugar, sifted Put hot water, sugar and cream of tartar into a saucepan. Cover and bring to a boil. Uncover and cook to 226 degrees F on a candy thermometer. Cool at room temperature to 110 degrees F. Add remaining ingredients. Tint as desired. Spoon over cakes on racks.

Petit Fours Icing

336

Pineapple Glaze
This covers one cheesecake. 2 tablespoons granulated sugar 4 teaspoons cornstarch 2 (8 1/4 ounce) cans crushed pineapple in heavy syrup, with liquid 2 tablespoons lemon juice In saucepan, combine sugar and cornstarch. Mix well. Stir in crushed pineapple, with liquid. Bring to a boil, stirring over medium heat. Boil 1 minute. Mixture will be thickened and translucent. Remove from heat and let cool slightly. Add lemon juice. Let cool completely. Spoon glaze over top of cheesecake.

Pineapple Glaze

337

PineappleMarshmallow Filling
1 (8 3/4 ounce) can crushed pineapple 1/2 pound marshmallows 1/2 cup raisins, chopped 1/2 cup pecans, chopped Drain pineapple. Melt marshmallows over hot water. Combine all ingredients.

PineappleMarshmallow Filling

338

Pound Cake Glaze


1 cup granulated sugar 1/2 cup water 1 teaspoon almond extract Boil and pour over cake as soon as it comes from the oven.

Pound Cake Glaze

339

Praline Topping
1/2 cup brown sugar 2 tablespoons Swans Down cake flour 1/4 cup melted butter 2 tablespoons water 1/2 cup finely chopped pecans Mix together all ingredients. Spread carefully, a small amount at a time over hot cake in pan. Place in moderate oven (375 degrees F) and bake 5 minutes. Cool and cut cake in pan. Makes topping for a 9inch square or 13 x 9inch cake.

Praline Topping

340

Pumpkin Frosting
1/4 cup butter 1/2 teaspoon salt 2 teaspoons vanilla extract 3 cups confectioners sugar 1/4 cup pumpkin Beat with enough milk to make it spreadable.

Pumpkin Frosting

341

Raspberry Butter Cream Frosting


3 cups confectioners' sugar 2 cups butter, softened 2 egg yolks 1 teaspoon raspberry flavored extract 1 teaspoon vanilla extract In large bowl, with mixer at low speed, beat confectioners' sugar and butter just until blended. Increase speed to high. Beat until light and fluffy. With mixer at medium speed, gradually beat in egg yolks and raspberry extract and vanilla extract until smooth.

Raspberry Butter Cream Frosting

342

Raspberry Filling
1 (10 ounce) package frozen raspberries 2 tablespoons granulated sugar 1 1/2 tablespoons cornstarch 1/2 cup juice from berries (after draining berries reserve juice) 1 1/2 cups commercial sour cream Mix sugar and cornstarch and mix with juice. Boil for two minutes, stirring. Chill and add to berries. Add sour cream last. **Halfandhalf may be substituted for 1/2 cup of the sour cream. If this substitution is made, double sugar and cornstarch amounts.

Raspberry Filling

343

Raspberry Icing
2 cups powdered sugar, sifted 1 dash salt 1/4 cup raspberries; fresh, crushed 2 teaspoons lemon juice Add sugar and salt to crushed fruit, mixing well. Then add lemon juice until of consistency to spread thinly on cake. Makes enough icing to cover top and sides of angel food cake.

Raspberry Icing

344

Red Earth Frosting


1 (16 ounce) box confectioners' sugar 1 teaspoon vanilla extract 4 tablespoons cocoa powder 1 teaspoon red food coloring 4 tablespoons brewed coffee 1/2 cup (1 stick) butter, softened Cream butter and sugar; add remaining ingredients and mix well.

Red Earth Frosting

345

Rocky Road Frosting


2 squares bitter chocolate 2 cups miniature marshmallows 1/4 cup water 1/4 cup butter 2 cups sifted confectioners sugar 1 teaspoon vanilla extract 1/4 cup chopped walnuts or pecans In small saucepan, place chocolate, 1 cup marshmallows, water and butter. Heat over low heat, stirring until blended. Cool slightly. Add sugar and vanilla extract, beating until smooth and slightly thick, about 2 minutes. Stir in reserved cup of marshmallows and nuts.

Rocky Road Frosting

346

Royal Icing
Use caution when using raw egg whites. Use this for decorative icing. 2 cups confectioners' sugar 1 egg white, unbeaten 1 teaspoon lemon juice Dash of salt Add sugar gradually to egg white. Work together well with wooden spoon until smooth and shiny. Add lemon juice and salt; stir well.

Royal Icing

347

Sea Foam Frosting


1 1/2 cups brown sugar, firmly packed 2 egg whites 1/3 cup water 1/8 teaspoon salt 1 teaspoon almond extract Combine brown sugar, egg whites, water and salt in the top of a double boiler. Stir until sugar dissolves (over boiling water). Beat on high for 7 minutes until it holds soft peaks. Remove from heat and stir in flavoring.

Sea Foam Frosting

348

Shaving Cream Icing


2 1/2 tablespoons flour 1/2 cup milk Mix well, bring to a boil, and cool. 1/2 cup granulated sugar 1/2 cup shortening 1/2 teaspoon salt 1 tablespoon butter Beat well. Add to flour and milk mixture. 2 cups confectioners' sugar 1/2 teaspoon vanilla extract Beat well. Add rest of ingredients. The longer you beat the better it is. Can be refrigerated for 2 months.

Shaving Cream Icing

349

Sour Cream Frosting


1 (6 ounce) package semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla extract 1/4 teaspoon salt 3 cups confectioners'' sugar, sifted In the top of a double boiler set over mediumhigh heat, melt chocolate and butter, stirring occasionally until smooth. Cool slightly. Place in large mixing bowl of an electric mixer. In a small bowl, combine sour cream, vanilla extract and salt. Stir into chocolate and mix well on low speed, about 1 minute. Slowly beat in confectioners' sugar and mix to spreading consistency, about 2 minutes. Yields 2 1/4 cups.

Sour Cream Frosting

350

Stabilized Whipped Cream Icing


2 teaspoons Knox Gelatine 4 teaspoons cold water 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract Mix Knox Gelatine and cold water and set aside. Whip the cream, and add confectioner's sugar. Add gelatine mixture and vanilla extract. This does not alter the taste of the whipped cream in any way. It may be used in place of Cool Whip in desserts.

Stabilized Whipped Cream Icing

351

Strawberry Cream Filling


Use caution when using raw egg whites. 1 cup heavy cream 1/2 cup granulated sugar 1 egg white, stiffly beaten 1/2 cup strawberries, mashed Whip cream until stiff; fold in sugar, egg white and the mashed strawberries.

Strawberry Cream Filling

352

Strawberry Fluff Frosting


1 egg white, unbeaten 1/2 cup granulated sugar Dash of salt 2/3 cup sliced strawberries Combine egg white, sugar, salt and 1/3 cup strawberries in top of double boiler and beat with rotary egg beater to mix. Place over rapidly boiling water, beat constantly with rotary beater, and cook 4 minutes or until mixture stands in peaks. Remove from boiling water, beat to cool and fold in remaining strawberries. Makes enough to spread between two 9inch layers. To cover 13 x 9 x 2inch cake, double recipe and beat 7 minutes instead of 4.

Strawberry Fluff Frosting

353

Strawberry Glaze
2 (1 pound) packages frozen whole strawberries, thawed 2 tablespoons granulated sugar 1 tablespoon cornstarch 2 teaspoons lemon juice Drain strawberries well, reserving 3/4 cup liquid. In saucepan, combine sugar and cornstarch. Mix well. Stir in reserved liquid. Bring to a boil, stirring over medium heat. Boil 1 minute. Mixture will be thickened and translucent. Remove from heat. Let cool slightly. Add lemon juice. Let cool completely. Arrange strawberries, with point up, over cooled cheesecake. Spoon glaze over strawberries.

Strawberry Glaze

354

Sweetened Whipped Cream


2 cups heavy cream, (whipping cream) 1/2 cup confectioners' sugar (icing sugar) 1 teaspoon vanilla extract In small bowl with mixer at medium speed, beat cream until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, until stiff peaks form. Fold in vanilla. Refrigerate until serving time. Yields 4 cups. COCONUT WHIPPED CREAM: Prepare as above but substitute 1/2 teaspoon almond extract for vanilla; fold in 1 cup flaked coconut. CHOCOLATE WHIPPED CREAM: Prepare as above but mix confectioners' sugar with 1/2 cup cocoa before adding to cream. TIP: To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Place cup over simmering water until gelatin is dissolved, stirring occasionally; cool to lukewarm. Gradually beat into cream before adding sugar.

Sweetened Whipped Cream

355

Swirl Frosting
1/2 cup granulated sugar 2 egg whites 2 tablespoons water 1 (7 ounce) jar Marshmallow Crme 1/2 teaspoon vanilla extract Combine sugar, egg whites and water in a double boiler. Beat with a handheld electric mixer over boiling water until soft peaks form. Add Marshmallow Creme. Continue beating until stiff peaks form. Remove from heat and beat in vanilla extract. Chocolate Swirl Frosting Melt and cool 2 (1 ounce) squares unsweetened chocolate. Fold into Swirl Frosting.

Swirl Frosting

356

Tart Lemon Frosting


1 teaspoon grated lemon rind 4 tablespoons butter 3 cups confectioners' sugar, sifted 3 tablespoons lemon juice 1 dash salt Add lemon rind to butter; cream well. Add part of sugar gradually, blending after each addition. Add remaining sugar alternately with lemon juice, until of right consistency to spread, beating thoroughly after each addition. Add salt. Makes enough frosting to cover the top of one layer and sides of three 9inch layers.

Tart Lemon Frosting

357

Vanilla Custard Filling


1 tablespoon cornstarch 1/2 cup granulated sugar 1 cup scalded milk 2 egg yolks 1/2 teaspoon vanilla extract Mix cornstarch and sugar; add hot milk and pour gradually on the slightly beaten egg yolks, stirring constantly. Cook in double boiler, stirring constantly until thickened. Cool and flavor with vanilla extract. Almond Custard Filling When Vanilla Custard Filling is cool, add 1 cup blanched, chopped almonds.

Vanilla Custard Filling

358

Walnut Filling
2 egg yolks, beaten 1/2 cup granulated sugar 3/4 cup milk 1/2 teaspoon vanilla or rum flavoring 1 pound chopped nuts Mix eggs and sugar. Add milk. Cook in double boiler until thick. Cool. Add vanilla or rum flavor and the nuts. Spread between layers of cake.

Walnut Filling

359

Whipped Cream Filling


1 cup heavy cream 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract Beat cream until it begins to thick; add sugar gradually. Add flavoring; continue to beat until cream holds its shape when the beater is raised.

Whipped Cream Filling

360

Whipped Cream Frosting


5 tablespoons flour 1 cup milk 1 cup granulated sugar 1 cup butter, softened 1 teaspoon vanilla extract In a saucepan dissolve flour with milk. Cook until a thick paste forms (this will look like wallpaper paste). Remove from heat and cover with plastic wrap until completely cool. In a large bowl, add sugar, butter and vanilla extract. Beat with mixer to blend. Add flour paste to this mix and whip until sugar is dissolved. This takes about 10 minutes. Yields enough to frost a 9 x 13inch or 2layer cake.

Whipped Cream Frosting

361

Whipped Fruit Filling


1 1/2 cups pared, grated apple, peach or mashed berries 1 1/2 cups granulated sugar 2 egg whites Zest of 1 lemon Mix all together. Beat until very stiff. Use between layers. Can also be used on top of cake.

Whipped Fruit Filling

362

Whipped Gelatin Icing


1/2 cup crushed pineapple, drained well 1/2 cup water 1/2 cup granulated sugar 1 small box gelatin (any flavor desired) 1 pint whipping cream Boil pineapple, water and sugar for 5 minutes. Add gelatin. Stir well. Set aside; let cool until starting to gel. Beat whipping cream and then stir the gelatin mixture into the whipped cream. Ice angel food cake.

Whipped Gelatin Icing

363

Whipped Topping
5 tablespoons flour 1 cup milk 1 cup butter 1 cup granulated sugar 1 teaspoon vanilla extract 1 small can crushed pineapple, drained Combine flour and milk in saucepan. Cook until thick. Let cool. Cream butter, sugar and vanilla extract until light and fluffy. When flour mix is completely cool, add to sugar mix and beat at high speed until light. Mix in crushed pineapple.

Whipped Topping

364

Whippy Icing
In a small saucepan, cook until thick: 1 cup milk 4 tablespoons allpurpose flour Set aside until cool. Combine: 1/2 cup (1 stick) butter 1/2 cup shortening 1 cup granulated sugar Beat for 4 minutes. Add milk mixture. Beat 3 minutes. Add 1 teaspoon vanilla extract. Beat 2 minutes.

Whippy Icing

365

White Chocolate Cream Cheese Butter Cream


3 (3 ounce) bars good quality white chocolate 12 ounces cream cheese softened 3/4 cup unsalted butter softened 1 1/2 tablespoons lemon juice Break the chocolate in to squares and place in a microwave safe bowl. Cook on HIGH, stirring every 15 seconds until almost melted. Remove from microwave and stir until completely melted. Allow to cool. Beat cream cheese until soft and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice. Rebeat at room temperature to insure smoothness before frosting. Makes 4 3/4 cups. Store 2 weeks refrigerated or 2 months frozen

White Chocolate Cream Cheese Butter Cream

366

White Fudge Frosting


1/2 cup butter 1 cup granulated sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract 2 cups confectioners sugar Melt butter in saucepan. Add granulated sugar and milk. Stir until blended. Add vanilla extract, stirring occasionally. Bring to a boil; let cool. Add confectioners sugar gradually until of spreading consistency. Covers 2 layers.

White Fudge Frosting

367

White Ganache
4 ounces white chocolate 1 tablespoon butter 3/4 cup heavy cream Bring heavy crme to boil. Chop white chocolate in pieces and butter in mixing bowl. Pour boiling crme over chocolate and butter; let sit for one (1) minute. Stir until well combined (smooth). Servings: 4

White Ganache

368

White Mountain Frosting


2 egg whites, unbeaten 1 1/2 cups granulated sugar 5 tablespoons cold water 1/8 teaspoon cream of tartar or 1 teaspoon light corn syrup 1 teaspoon vanilla extract Put egg whites, sugar, water and cream of tartar (or corn syrup) in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (about 7 minutes). Remove from heat. Add vanilla extract, and beat until cool and thick enough to spread. Makes enough frosting for tops and sides of two 9inch layers.

White Mountain Frosting

369

Wilton Buttercream Icing


1 cup solid vegetable shortening 1/2 teaspoon butter extract 2 tablespoons milk 4 cups sifted confectioners' sugar Cream shortening with electric mixer. Add butter extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Wilton Buttercream Icing

370

Yummy Fudge Frosting


1 can sweetened condensed milk 12 ounces semisweet chocolate chips Cook in the top of a double boiler over boiling water until melted and smooth.

Yummy Fudge Frosting

371

Banana Split Ice Cream Cake


4 cups strawberry ice cream 1/3 cup Strawberry Sauce, chilled 1/3 cup Chocolate Sauce, chilled 4 cups vanilla ice cream 14 ounces canned pineapple 4 cups chocolate ice cream 1/2 cup whipping cream 1 tablespoon confectioners' sugar 1 banana, sliced Prepare sauces and let cool before preparing cake. Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9inch springform pan. Pour chocolate sauce over top. Freeze for 15 to 20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Whip cream with confectioners' sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and Strawberry Sauce. Serve immediately. Freeze for 20 minutes or until firm. Strawberry Sauce 1 1/4 cups frozen strawberries 3 tablespoons granulated sugar 1/2 teaspoon orange rind, grated 1 tablespoon orange juice or water 1 teaspoon cornstarch In small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over mediumhigh heat for 78 minutes or until thickened. Refrigerate until chilled. Chocolate Sauce 1 cup granulated sugar 3/4 cup whipping cream or evaporated milk 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt In saucepan, whisk together sugar, whipping cream, cocoa, vanilla extract and salt until smooth; cook over medium heat, stirring for 8 to 10 minutes or until thickened and smooth. Let cool. Makes 1 1/2 cups.

Banana Split Ice Cream Cake

372

Black Forest Ice Cream Cake


1 quart vanilla or burgundy cherry ice cream, softened 1 3/4 cups unsifted allpurpose flour 2 cups granulated sugar 34 cup Hershey's cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong black coffee 1 cup buttermilk or sour milk* 1/2 cup vegetable oil 1 teaspoon vanilla extract 3 cups whipped cream 1 cup cherry pie filling Firmly pack ice cream into a foillined 9inch round cake pan. Cover; freeze about 2 hours. Preheat oven to 350 degrees F. Grease and flour two 9inch round cake pans. Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely. Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. * To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.

Black Forest Ice Cream Cake

373

Brownie Ice Cream Cake


1 cup (6 ounces) semisweet chocolate chips 2 tablespoons water 3 tablespoons stick butter or margarine 1/2 cup plus 2 teaspoons granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/2 cup flour 1 pint good quality coffee or other flavored ice cream 2 pints good quality chocolate or other flavored ice cream 1/2 cup heavy (whipping) cream Garnish: warmed chocolate sauce, maraschino cherries Preheat oven to 350 degrees F. Grease a 9inch pie plate. Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals until chocolate is melted and smooth. Scrape the mixture into a medium bowl. Add butter and beat with mixer on medium speed until smooth and glossy. Beat in the 1/2 cup sugar, then the eggs. Scrape down the side of bowl and beat in vanilla extract, baking powder and baking soda. Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet crumbs sticking to it. Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier) With a metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month. Remove scooped out brownie. Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at least 1 hour. Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week. About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted. Spread over ice cream, or spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge. Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly. Serves 10.

Brownie Ice Cream Cake

374

Brownie Raspberry Ice Cream Cake


1 (24 ounce) box fudge brownie mix, prepared as directed 1/2 cup chopped walnuts, toasted, if desired 2 ounces semisweet or bittersweet baking chocolate, chopped 1 1/2 quarts vanilla ice cream, slightly softened 2 1/2 cups individuallyquick frozen unsweetened raspberries (from a 12 ounce bag), not thawed Heat oven to temperature called for on brownie mix. Grease bottom of two 8in layercake pans; line bottoms with wax paper or foil and grease. Have ready an 8inch springform pan. Stir nuts and chocolate into batter. Divide batter between layercake pans. for Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for about 10 minutes, then run a knife around edges of layers and invert on rack. Peel off paper; cool layers completely. To assemble: Select 10 to 12 whole berries; keep frozen. Place 1 brownie layer in bottom of springform pan. Top with half the ice cream; sprinkle with half the remaining raspberries. Press into an even layer with back of a spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaining ice cream and press into an even layer. Push reserved raspberries into the ice cream. Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks. Three to 4 hours before serving: Run a knife between cake and springform pan; remove pan sides. Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate. Cut cake in wedges; leave assembled. Place in freezer. About 20 minutes before serving: Transfer cake to refrigerator to soften lightly.

Brownie Raspberry Ice Cream Cake

375

Butterfinger Ice Cream Cake


1 brick vanilla ice cream 1 brick chocolate ice cream 1 pint cream, whipped 3 Butterfinger bars Break up Butterfinger bars. This is easier to do if you freeze the candy bars first, then crush with a mallet. Cut ice cream into slabs. Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate ice cream, then Butterfinger crumbs, then vanilla ice cream again. Top with whipped cream and Butterfinger crumbs. Put back into freezer until needed.

Butterfinger Ice Cream Cake

376

Carnival Ice Cream Cake


1 (10 ounce) round angel food cake 1 package strawberry KoolAid 1 package orange KoolAid 1 package raspberry KoolAid 1 (10 ounce) package frozen strawberries 1 (No. 1) can peaches 1 (10 ounce) package frozen raspberries 1/2 gallon vanilla ice cream, softened until spreadable Tear cake into bitesize pieces. Divide among 3 bowls. Mix 1 package of KoolAid with each cake bowl. Line 10inch angel food cake pan with foil. Place strawberry cake in pan. Cover with frozen strawberries with juice. Spread 1/2 of ice cream over top. Place orange cake with peaches in next. Place raspberry cake over and then frozen raspberries with juice. Cover with remaining ice cream. Freeze 24 hours. Two hours before serving, put into refrigerator. Thirty minutes before serving, unmold. Makes 16 to 20 servings.

Carnival Ice Cream Cake

377

Chips Ahoy Ice Cream Cake


32 Chips Ahoy chocolate chip cookies 1/4 cup margarine, melted 1 cup chocolate fudge topping 2 quarts ice cream, any combination of flavors Prepared whipped topping (for garnish) Fresh berries or maraschino cherries (for garnish) Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 quart of the ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.

Chips Ahoy Ice Cream Cake

378

Chocolate Ice Cream Cake Roll


3 eggs 1 cup granulated sugar 3/4 cup cake flour 1/4 cup cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract Confectioners' sugar 1 quart coffee or vanilla ice cream Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla extract. Line greased 15 x 10 x 1inch jellyroll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake at 425 degrees F for 12 to 15 minutes. Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and keep in freezer until ready to serve. Slice and serve.

Chocolate Ice Cream Cake Roll

379

CoffeeMint Ice Cream Cake


25 Nabisco chocolate wafers 14 Mother's macaroons 1 quart coffee ice cream (Breyers) 1 quart chocolate mint chip (Breyers) ice cream 6 tablespoons Hershey's chocolate syrup 12 pieces Almond Roca candy Cooking oil Whipping cream (optional) Oil an 8inch springform pan with cooking oil. Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan, saving 1/2 crumbs for later. Slightly soften coffee ice cream and spread on top of crushed cookies. Dribble 3 tablespoons chocolate syrup over ice cream. Spread remaining crumbs on top of ice cream layer. Slightly soften mint chocolate chip ice cream and spread on top of second layer of cookie crumbs. Dribble remaining 3 tablespoons chocolate syrup over ice cream layer. Crush Almond Roca candy and sprinkle on top of ice cream cake. Cover with foil and place in freezer overnight. Remove cake from pan and put on round serving platter. Serve with fudge topping and whipped cream.

CoffeeMint Ice Cream Cake

380

CoffeeToffee Ice Cream Cake


2 1/4 cups crumbled macaroons* 3 cups chocolate ice cream, slightly softened 5 Heath bars or 5 ounces English toffee, coarsely chopped 4 tablespoons chocolate syrup 3 tablespoons coffee liqueur 3 cups vanilla ice cream, slightly softened *Other cookies, i.e. chocolate wafers or vanilla cookies can be substituted for the macaroons. Layer bottom of an 8inch springform pan with 1 1/4 cups of the macaroon crumbs. Spread the chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with remaining 1 cup macaroons. Layer the vanilla ice cream over the macaroons. Top with remaining crushed Heath bars, 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur. Cover and freeze at least 8 hours or overnight. When ready to serve, run the blade of a kitchen knife around the edges of the pan. Remove the sides and place the ice cream cake on a platter. Slice and serve.

CoffeeToffee Ice Cream Cake

381

Dairy Queen Ice Cream Cake


Butter the cake pan of your choice, then press wax paper over the bottom of the pan. If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full. Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen. Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard. Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.

Dairy Queen Ice Cream Cake

382

Heath Bar Ice Cream Cake


2 1/4 cups macaroons, crumbled 4 tablespoons chocolate syrup 3 cups chocolate ice cream, slightly softened 3 tablespoons Kahla 3 cups vanilla ice cream. slightly softened 5 Heath bars, coarsely chopped Layer the bottom of an 8inch round springform pan with 1 1/4 cups of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahla over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahla. Cover and freeze for at least 8 hours or overnight. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve. NOTE: Place Heath bars in freezer until frozen. They are then easily broken with a mallet. Variations Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice cream, such as chocolatealmond can be used.

Heath Bar Ice Cream Cake

383

Ice Cream Cake


2 (8.5 ounce) boxes chocolate wafers 1 cup butter, melted 2 pints vanilla ice cream 2 pints chocolate ice cream 2 pints any other flavor ice cream Coconut flakes Anytime up to two weeks before serving, make crumbs from wafers in blended or with rolling pin. Combine crumbs and melted butter, reserving 2/3 cup of crumbs. Firmly press remaining crumbs over bottom and up sides of a 9inch springform pan. Freeze until firm (15 minutes). Remove from freezer and spread vanilla ice cream in an even layer. Sprinkle with 1/3 cup crumbs. Return to freezer until ice cream is firm. Repeat layering ice cream, with chocolate used last, in the same manner, omitting crumbs at the end. Cover top with foil and freeze. Early on serving day put serving plate in freezer to chill. Ten minutes before serving, invert pan onto plate, release catch, and remove sides and bottom. Garnish with coconut flakes. Makes 12 servings.

Ice Cream Cake

384

Ice Cream Cake Roll


4 eggs, separated 3/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup cake flour 1/4 cup baking cocoa 3/4 teaspoon baking powder 1/4 teaspoon salt 3 cups ice cream, softened In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy. Gradually add sugar and vanilla, beating until thick and lemoncolored. Combine flour, cocoa and baking powder; gradually add to egg yolk mixture. Beat on low until well mixed (mixture will be thick). Beat egg whites and salt until soft peaks form. Fold a small amount into batter until no streaks of white remain; add the remaining egg whites. Grease a 15 x 10 x 1inch pan; line with wax paper, then grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched. Turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll up with the towel. Cool for 30 minutes. Unroll cake; spread with ice cream to within 1 inch of edges. Roll up again (this time without the towel inside cake). Cover with plastic wrap and freeze until serving time. Chocolate Sauce 2 (1 ounce) squares unsweetened baking chocolate 1/4 cup butter 2/3 cup evaporated milk, heated to 160 to 170 degrees F 1 cup granulated sugar In the top of a double boiler over hot water, melt chocolate and butter. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Spoon over slices of cake. Yields 1 1/2 cups sauce.

Ice Cream Cake Roll

385

Ice Cream Crunch Cake


1 (12 ounce) package chocolate chips 2/3 cup smooth peanut butter 6 cups Rice Krispies cereal 1 gallon vanilla ice cream Whipped cream for garnish (optional) Fresh strawberries for garnish (optional) In a large saucepan over medium heat, melt the chocolate chips and peanut butter until creamy and smooth. In a large mixing bowl, pour the melted mixture over the cereal and combine. Spread the chocolate cereal on a cookie sheet and cool. When firm, break up the cereal mixture into small pieces. Soften the ice cream and fold in all but 1 cup of the cereal mixture. Spread the soft ice cream into a 10inch springform pan. Use remaining cereal mixture to make decorative topping, then freeze until hard. Garnish with whipped cream and strawberries, if desired. Release the side of the springform pan, slice and serve.

Ice Cream Crunch Cake

386

No Bake Peppermint Ice Cream Cake


1 (10inch) angel food cake 6 chocolate peppermint patties 1/2 cup nuts 1/8 teaspoon peppermint extract 1 quart vanilla ice cream Cut cake into 4 layers. Chop peppermint patties and nuts. Soften ice cream slightly. Stir in candy, nuts and peppermint extract. Spread a thick layer of ice cream mixture between cake layers and rebuild the cake. Cover top with ice cream mixture. Keep in freezer. There is no thawing necessary to serve.

No Bake Peppermint Ice Cream Cake

387

Nutella Ice Cream Torte


2 pints pistachio ice cream, softened until spreadable but not melted 2 pints strawberry ice cream, softened until spreadable but not melted 2 pints vanilla ice cream, softened until spreadable but not melted 1 cup Nutella (13 ounces) chocolate hazelnut spread, room temperature Spoon 3 tablespoons of Nutella into a small resealable sandwich bag. Press out the air and seal. Set aside to use for the topping. Spread the pistachio ice cream evenly over the bottom of 9inch diameter springform pan with at least 2inch high sides. Spread the ice cream carefully to the edges. Using half of the remaining Nutella, drop teaspoonfuls evenly over the ice cream. Do not spread the Nutella to the edge. When the springform sides are removed, the edges of the ice cream will show as pastel layers without Nutella. Spread the strawberry ice cream evenly in the pan. Drop teaspoonfuls of the remaining Nutella over the strawberry ice cream, but do not spread it to the edge. Spread the vanilla ice cream evenly in the pan. Use a thin metal spatula to smooth the top of the torte. Cut a small hole in one corner of the filled sandwich bag. Press the Nutella through the hole in the bag to form crisscrossing lines over the top of the torte. The lines should reach to the edge of the torte. Variation Press 1 cup of crushed Heath bar onto the sides of the torte at serving time. To Freeze Freeze the torte 15 minutes to firm the Nutella topping. Wrap the torte tightly with plastic wrap. Then cover with heavy aluminum foil, gently pressing the aluminum foil against the torte. Label with date and contents. Freeze at least 4 hours or up to 2 weeks.

Nutella Ice Cream Torte

388

Oreo Ice Cream Cake


1 quart ice cream 1 package Oreo or Hydrox cookies 1 jar hot fudge or chocolate sauce Soften ice cream. Crush cookies in a bowl and pour on the bottom of a casserole pan. Spread softened ice cream over top of crushed Oreo cookies. Pour sauce on top. Freeze and serve. Serves 12 to 16.

Oreo Ice Cream Cake

389

Peanut Butter Ice Cream Cake


18 ounces graham crackers 3/4 cup salted cocktail peanuts 4 teaspoons butter or margarine, melted 4 teaspoons granulated sugar 1 quart vanilla ice cream, softened 1/2 cup chunkystyle peanut butter Chopped salted cocktail peanuts Process crackers and peanuts in a food processor or blender. Combine cracker crumbs, nuts, sugar and butter. Pat into a 9inch square pan. Bake 8 minutes 375 degrees F. Chill. Mix ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm.

Peanut Butter Ice Cream Cake

390

Peppermint Ice Cream Cake


20 Oreo cookies 2 tablespoons butter, melted 1 1/2 quarts vanilla ice cream 1 teaspoon peppermint flavoring 10 drops green food coloring Crush Oreo cookies in food processor, then add melted butter. Press into a 9inch square cake pan. Soften ice cream (this can be done in the microwave on defrost for 3 to 4 minutes) until soft enough to fold in flavoring and food coloring. Mix well. Pour ice cream mixture into crust and freeze. Hot Fudge Sauce 1/2 cup butter 4 (1 ounce) squares unsweetened chocolate or 12 tablespoon cocoa powder 3 cups granulated sugar 1/2 teaspoon salt 1 large can evaporated milk Melt butter in top of double boiler; drop in chocolate and stir until melted. Add sugar a little at a time, stirring well until all sugar has been added. Add salt. Slowly stir in evaporated milk. After all milk has been added, let cook over hot water until all sugar is completely dissolved, stirring occasionally. This is delicious served over warm cake or ice cream. It keeps in the refrigerator for a long time. Always warm sauce before serving.

Peppermint Ice Cream Cake

391

Praline Ice Cream Cake


1/2 cup butter 1 pint vanilla ice cream, softened 2 eggs 1 1/2 cups flour 2/3 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup graham cracker crumbs 1/2 cup sour cream 1 cup caramel ice cream topping 1/2 cup chopped pecans Melt butter in 3 quart saucepan; remove from heat. Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker crumbs; mix until smooth. Pour into greased 13 x 9inch pan. Bake at 350 degrees F for 30 to 35 minutes. Combine sour cream and ice cream topping; pour over warm cake. Top with pecans. Cool. Cut into squares. May be served with ice cream or sweetened whipped cream.

Praline Ice Cream Cake

392

Rainbow Ice Cream Cake


1 (10inch) angel food cake 1 small box lime gelatin 1 box frozen strawberries, partially thawed. 1 can Mandarin oranges, drained 1 small box strawberry gelatin 1 small box orangepineapple gelatin 1/2 gallon vanilla ice cream, softened 1 can crushed pineapple, drained Cut cake in thirds. Tear each third into bitesize pieces and place in separate mixing bowls. Sprinkle each portion with 1 flavor of dry gelatin. Toss cake pieces until all are evenly coated with dry gelatin. Place strawberryflavored cake pieces in a 10inch tube pan, spoon strawberries over cake pieces, and spread evenly with 2 2/3 cups vanilla ice cream. Repeat layering with lime flavor, ice cream, and orange flavor and ice cream. Top orange flavor cake pieces with orange sections first, then ice cream. Cover pan tightly with foil. Freeze at least 2 days. Unmold onto chilled plate. Let stand at room temperature for 10 to 15 minutes. Slice and serve.

Rainbow Ice Cream Cake

393

Rainbow Sherbet Roll


1 box white angel food or lemon chiffon cake mix 1 1/2 cup raspberry sherbet 1 1/2 cup orange sherbet 1 1/2 cup lime sherbet Preheat oven to 350 degrees F. Line a 15 x 10inch jellyroll pan with wax paper. Prepare cake mix as directed on box except spread half of the batter into pan. Spread remaining batter into an ungreased 9 x 5inch loaf pan. Bake until top springs back when touched lightly in center, jellyroll pan for 20 to 25 minutes loaf pan for 45 to 50 minutes. Cool jellyroll pan for 10 minutes. Loosen cake from edges of pan; invert onto towel sprinkled with confectioners' sugar. Carefully remove wax paper. Trim off stiff edges if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove cake from pan; freeze for future use. Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake, and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on an 18 x 12inch length of aluminum foil. Wrap securely in foil; freeze until firm, at least 6 hours. Remove from freezer 15 minutes before serving. Cut roll into 3/4inch slices.

Rainbow Sherbet Roll

394

Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce


Cake 6 cups red raspberries, frozen 1/2 gallon vanilla ice cream About 2 dozen Italianstyle ladyfingers 1/4 cup Amaretto liqueur (optional) 2/3 cup granulated sugar Sauce 4 cups frozen red raspberries 2 tablespoons Amaretto (substitute 1/2 teaspoon almond extract if you prefer a nonalcoholic sauce) 3/4 cup granulated sugar Garnish 1 cup heavy whipping cream 2 teaspoons granulated sugar 1/2 teaspoon almond extract Coat springform with cooking spray and then line with plastic wrap. Let plastic wrap hang over the sides of the pan. Thaw 6 cups frozen raspberries. Remove ice cream from freezer and soften. Cut ladyfingers in length to be flush with top edge of plasticlined pan; stand them, with rounded edge at the top, along the sides of the pan. Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in small areas if needed. Sprinkle Amaretto over ladyfingers; set aside. Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add softened ice cream to raspberry puree, and combine well. Pour ice cream mixture into prepared pan with ladyfingers. Freeze cake, covered with plastic wrap, until frozen hard, about 6 hours. To serve, remove cake from freezer and let soften in refrigerator at least 30 minutes and up to 45 minutes. Remove cake from pan, discarding plastic wrap. Whip heavy cream with sugar and almond extract until stiff peaks form. Garnish cake by piping cream along edge of cake with a large piping tip. Top cream with fresh or frozen whole raspberries. Serve cake with sauce. Pass extra sauce at the table. Makes 10 servings. To make the sauce: In a food processor, puree raspberries with sugar and Amaretto (or almond extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled. Makes 1 1/2 cups. Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce 395

Red Velvet Ice Cream Cake


1/2 cup (1 stick) butter or margarine, softened 1 1/2 cups granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 (1 ounce) bottle red food coloring 2 cups allpurpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon salt 1 cup buttermilk or sour milk (see note) 1 1/2 teaspoons baking soda 1 tablespoon white vinegar 1/2 gallon vanilla ice cream For the buttercream frosting 1/2 cup solid vegetable shortening 1/2 cup butter or margarine 1 teaspoon vanilla extract (clear, if available) 4 cups sifted confectioners' sugar (approximately a 1pound box); sift before measuring 2 tablespoons milk Preheat oven to 350 degrees F. Grease and flour (or dust with extra cocoa) two 9inch round baking pans. In large mixer bowl beat butter, sugar and vanilla extract until creamy. Add eggs and food coloring; blend well. Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until well blended. In a small bowl, stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans. Bake 3035 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Thaw ice cream until soft, but not melted (about 15 minutes at room temperature). Place in bowl and stir until smooth. Line a 9inch cake pan with plastic wrap and fill with ice cream, packing down and smoothing top. Place in freezer until firm. To make the frosting: Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Use immediately, or keep icing covered with a damp cloth until ready to use. To assemble cake: Place one cake layer on serving plate. Remove and unwrap ice cream layer; place on cake, place remaining cake layer on top. Frost top and sides with buttercream frosting. Red Velvet Ice Cream Cake 396

The Ultimate Cake Book Makes 1012 servings. NOTE: Cake can be assembled and frozen up to 24 hours before serving.

Red Velvet Ice Cream Cake

397

SevenLayer Ice Cream Cake


1 small box (1layer size) white cake mix Chocolate ice cream Butter brickle ice cream Strawberry ice cream Bake a 9inch square cake. When cold, cut cake in half, making two rectangles. Split each half into two layers. Spread one layer with chocolate ice cream, one with butter brickle ice cream, and one with strawberry ice cream. Put one layer on top of the other, with a cake layer on top; pressing into shape. Wrap and freeze. Before serving, let thaw in refrigerator for about 1 hour. Slice and serve with chocolate sauce or thawed frozen strawberries.

SevenLayer Ice Cream Cake

398

Strawberry Ice Cream Torte


Cake 4 eggs 2/3 cup granulated sugar 2 teaspoons pure vanilla extract 1/4 cup butter, melted 3/4 cup unbleached white flour Filling 1 quart vanilla ice cream Fresh strawberry sauce 2 cups stemmed chopped fresh strawberries 1/4 cup granulated sugar 1/2 cup water 2 teaspoons cornstarch 1/3 cup to 1/2 fresh orange juice Toppings 1 pint fresh strawberries, sliced 1/2 pint heavy cream, whipped Preheat the oven to 350 degrees F. Generously butter the cake pan and dust it with flour. In a large bowl, beat the eggs and sugar with an electric mixer at high speed until well blended, thick, and foamy, about 5 minutes. Stir the vanilla extract and 1/4 cup of the whipped eggs into the melted butter and set aside. Working quickly but gently, gradually fold 1/2 cup of the flour into the bowl of whipped eggs. Fold in the butter mixture and then the rest of the flour. Pour the batter evenly into the prepared cake pan and bake for 25 to 30 minutes, until the top is golden and springs back when touched. Run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan, turn right side up, and cool completely on a rack. Allow the ice cream to soften in the refrigerator until it can be spread but is not soupy. Slice the cooled cake in half horizontally with a serrated knife. Spread the bottom layer with the softened ice cream. Replace the top layer, gently pressing it down. Wrap tightly with plastic wrap and freeze. Meanwhile, make the sauce. Combine the strawberries, sugar and 1/4 cup of the water in the saucepan and bring to a simmer. Cook, stirring frequently for about 3 minutes, until the strawberries are foaming, swollen, and easily mashed with a fork. Dissolve the cornstarch in the remaining 1/4 cup of water and stir it into the strawberries. Simmer, stirring constantly, just until the juice is clear and thickened. Stir in the orange juice, and if you prefer a perfectly smooth sauce, whirl briefly in the blender. Refrigerate until ready to use. To serve, unwrap the cake, place it on a serving plate and defrost it at room temperature for 10 to 15 minutes. Top the cake with the strawberry sauce, allowing it to drizzle down the sides. Decorate with sliced strawberries and whipped cream and serve.

Strawberry Ice Cream Torte

399

Turtle Brownie Ice Cream Cake


1 box turtle brownie mix 1/2 gallon ice cream of choice (I prefer Kroger brand "Death by Chocolate") 1 jar hot fudge topping, divided Nut topping Spray a 10inch springform pan with cooking spray. Mix turtle brownie mix according to directions on box. Pour into prepared pan and bake at recommended temperature on box. Remove from oven 5 to 10 minutes before the recommended time on the box so that the brownie is still gooey. Let cool completely. Remove ice cream from freezer and let it soften about 5 minutes. While it is softening, spread 1/2 of the hot fudge topping on top of the brownie and sprinkle with some of the nut topping. Scoop all of the ice cream on top of the brownie, spreading evenly with a knife or spatula. Freeze in freezer until ready to eat. The remaining hot fudge can then be heated in the microwave and dribbled on top of the cake before serving.

Turtle Brownie Ice Cream Cake

400

1234 Cake
1 cup butter 2 cups granulated sugar 4 eggs 3 cups allpurpose flour (sifted, then measured) 1 teaspoon salt 3 teaspoons baking powder 1 cup milk 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract Preheat oven to 325 degrees F. Cream butter and sugar until very fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and baking powder three times. Add flour and milk alternately to creamed mixture, beating well after each addition. Add extracts. Divide evenly in three greased and floured 9inch cake pans. Bake until straw tester comes out clean (approximately 25 to 30 minutes). Cool in pans for 5 to 10 minutes. Remove from pans and cool on cake racks. Make sure cake bottom is next to rack. If white layers are desired, substitute 6 egg whites for whole eggs and solid shortening for butter. Beat whites until soft peaks form and fold into cake batter LAST. NOTE: For an especially velvety cake, use 2 duck eggs and 2 hen eggs instead of 4 hen eggs.

1234 Cake

401

A Chocolate Miracle
Grease and flour an 8inch square cake pan. Fill the cake pan with: chocolate cake crumbs (you could crumble a storebought cake, or prepare one from a mix according to package directions, then crumble when baked and cooled) Mix together: 3 eggs, 1 1/2 cups milk, 1 teaspoon almond extract, 2 teaspoons cinnamon. Pour mixture over cake in prepared pan. Bake in a preheated 350 degree F oven for 3040 minutes. Slice and serve while still warm.

A Chocolate Miracle

402

Alaskan Crude
Cake 1 cup (2 sticks) margarine 2 tablespoons cocoa 2 cups granulated sugar 1 teaspoon vanilla extract 1 1/2 cups allpurpose flour 1 1/2 cups grated coconut 4 eggs 1 1/2 cups walnuts Frosting 16 ounces confectioners' sugar 1/2 cup cocoa 1/2 cup (1 stick) margarine 1 teaspoon vanilla extract 1/2 cup evaporated milk Mix all cake ingredients together well with a spoon and bake in a 13 x 9inch baking pan at 350 degrees F for 3040 minutes. After the cake has cooled and while still hot, spread 1 jar Marshmallow Creme over the top of the cake. After the cake has cooled completely, frost with frosting. To make the frosting, mix all ingredients together well in a large bowl with an electric mixer.

Alaskan Crude

403

Alaskan Gold Rush Cake


1 1/2 cups granulated sugar 2 cups coffee 2 cups raisins 1 cup (2 sticks) margarine 1 teaspoon salt 1 teaspoon cloves 2 teaspoons cinnamon 2 eggs, beaten 3 1/2 cups flour 1 teaspoon baking soda 1 teaspoon vanilla extract 1 cup brown sugar 1 tablespoon butter 1/3 cup milk 3 tablespoons shortening 1/4 teaspoon salt Nuts (optional) 1 1/2 cups confectioners' sugar Boil sugar, coffee, raisins, margarine, salt, cloves and cinnamon together until the margarine melts. Set aside to cool overnight. The next day, add eggs, flour, baking soda and vanilla extract. Bake in a large greased and floured 13 x 9inch pan for 30 to 40 minutes at 350 degrees F. When the cake is cool, combine the brown sugar, butter, milk, shortening, salt and nuts, if desired. Boil for 3 minutes. Remove from heat and mix in the confectioners' sugar.

Alaskan Gold Rush Cake

404

All Chocolate Boston Cream Cake


Cake 2 cups allpurpose flour 2 cups granulated sugar 1 cup butter 1 cup water 1/4 cup cocoa 2 large eggs, lightly beaten 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon pure vanilla extract Filling 1 (3 7/8 ounce) box instant chocolate pudding mix 1 1/4 cup milk 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed Glaze 1/2 cup butter 1/4 cup cocoa 6 tablespoons halfandhalf 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Preheat oven to 350 degrees F. Cake: Combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla extract. Divide batter between 2 greased 9inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. Filling: Combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes. Glaze: Heat butter, cocoa and halfandhalf to a boil in medium saucepan over mediumhigh heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in vanilla extract. ( Note: Glaze must be warm when ready to pour over cake.) Place 1 cake round upside down onto cake platter. Top with pudding mixture, it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2to 4 hours before serving. All Chocolate Boston Cream Cake 405

Almond Cake with Raspberry Sauce


3/4 cup granulated sugar 1/2 cup unsalted butter, at room temperature 8 ounces almond paste 3 eggs 1 tablespoon Kirsch or Triple Sec 1/4 teaspoon almond extract 1/4 cup allpurpose flour 1/3 teaspoon baking powder Confectioners' sugar Combine sugar, butter and almond paste, blending well; beat in eggs, liqueur and almond extract. Gently blend in flour and baking powder just until mixed. Do not overbeat. Pour batter into a buttered and floured 8inch round pan. Bake at 350F for 40 to 50 minutes or until tester comes out clean. Invert on a cake plate and sprinkle with confectioners' sugar. Raspberry Sauce 1 pint fresh or 1 (12 ounce) package frozen, red raspberries 2 tablespoons granulated sugar (or less) to taste Combine ingredients in a blender container and puree. Press through a sieve to remove seeds. Serve over thin slices of cake. Serves 10 to 12.

Almond Cake with Raspberry Sauce

406

Almond Pear Cake


5 small firm, ripe Bartlett pears (7 ounces each) 1 1/2 cups blanched almonds 1 cup granulated sugar 1/2 cup unsifted flour 1 teaspoon baking powder 10 tablespoons unsalted butter, melted 4 large eggs 1/4 cup milk 2 teaspoons vanilla extract 2 tablespoons sliced almonds 1/4 cup apricot preserves Preheat oven to 350 degrees F. Grease a 2 1/2quart gratin or 15 1/2 x 9 1/2inch baking dish. Peel, halve and core the pears. Halve pieces lengthwise, then cut each piece into 4 lengthwise slices, leaving stem end intact. In food processor, finely grind almonds with sugar. Add flour and baking powder; pulse to mix. In large bowl, whisk butter, eggs, milk and vanilla extract until mixed; stir in almond mixture. Pour batter into prepared dish; spread evenly. Place pear pieces on batter as close together as possible so all pears fit, pushing pieces down into batter; sprinkle sliced almonds over pears and batter. Bake 45 to 50 minutes or until cake is browned and firm. Cool on wire rack. In small saucepan, over low heat, melt preserves. Strain; brush on cake top. Serve cake warm or at room temperature.

Almond Pear Cake

407

Amalgamation Cake
1 cup granulated sugar 3/4 cup butter 1/2 cup buttermilk 2 cups plain flour 1/2 cup raisins, ground 1/2 cup pecans, chopped 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 pint blackberry jam 8 egg whites (yolks go in the frosting) Cream the butter and sugar. Add the jam, spices, buttermilk and baking soda. Add the flour and mix until blended. Fold in stiffly beaten egg whites. Turn into three 8 or 9inch can pans that have been greased, lined with wax paper and grease and flour the wax paper. Bake at 350 degrees F for 3540 minutes. Frosting 8 egg yolks 1 cup granulated sugar 1/4 cup butter 1 cup pecans, chopped 1 cup coconut 1 cup raisins, ground 1 1/2 tablespoons cream Mix all ingredients and cook in a double boiler for 15 minutes. Add a little cream to thin if it gets too thick.

Amalgamation Cake

408

Amaretto Cake
Cake 2 cups unsifted allpurpose flour 1 tablespoon baking powder 1 1/2 cups granulated sugar 7 egg yolks 1/4 cup amaretto liqueur 1/2 cup water 1/2 cup vegetable oil 7 egg whites, stiffly beaten Preheat oven to 325 degrees F. In a large bowl, combine flour, baking powder and sugar. Stir to blend and add egg yolks, amaretto, water and oil. Beat until smooth. Fold in beaten egg whites. Pour into three 8inch cake pans that have been greased and floured. Bake for 30 to 35 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Filling 2 tablespoons cornstarch 1/2 cup amaretto 1/2 cup orange marmalade Whisk cornstarch into amaretto until dissolved. Place over medium heat, adding the marmalade. Heat until mixture is thick. Cool and spread between layers of cake. Frosting 2 egg whites 2 tablespoons amaretto 3 tablespoons water 1 cup granulated sugar Beat egg whites until stiff in a small bowl. Boil amaretto, water and sugar until mixture reached 242 degrees F on a candy thermometer. With mixer running, drizzle the hot syrup into the egg whites. Continue beating until mixture holds stiff peaks. Spread over top and sides of cake. Makes 10 servings.

Amaretto Cake

409

Ancho Chile Devil's Food Cake


1 1/4 cups cake flour 1/2 cup unsweetened cocoa powder 3 tablespoons pure ancho chile powder 1/8 teaspoon cayenne 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 10 tablespoons unsalted butter (at room temperature) 1 1/2 cups granulated sugar 3 large eggs (at room temperature) 1 teaspoon vanilla extract 1/2 cup buttermilk ( at room temperature) 1/2 cup hot coffee Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly grease two (9inch) cake pans and line them with circles of parchment paper or greased wax paper. Sift flour, cocoa, ancho chile powder, cayenne, baking soda, baking powder and salt onto a sheet of wax paper. Sift 2 more times to mix and aerate. Put butter and sugar in the bowl of an electric mixer and beat at high speed for 30 seconds, or until well combined and smooth. Add eggs, one at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on a low setting, or using a rubber spatula, beat or fold in onethird of the flour mixture. beat or fold in vanilla extract, half of the buttermilk and half of the coffee, then another onethird of the flour mixture. Beat or fold in the remaining buttermilk and coffee, then the remaining flour mixture. Spread batter evenly in prepared pans. Bake for 30 minutes or until the centers spring back when lightly pressed. Cool the cake layers in the pans on a wire rack. Invert each cake onto a plate. Trim the tops flat with a serrated knife. Spread onethird of the Ganache over one layer. Flip the other layer on top, and frost the top and sides of the cake with the remaining Ganache. Ganache 6 ounces semisweet chocolate, coarsely chopped 3/4 cup heavy cream Put chocolate in a small bowl. In a small saucepan, bring cream to a scald over medium heat. Pour the hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth. Let the Ganache sit until slightly thickened, about 10 minutes. It should be spreadable, but still pourable. If the Ganache doesn't have a smooth patina, blend in a few drops of cold heavy cream. A matte finish will dry to a mirror shine.

Ancho Chile Devil's Food Cake

410

Angel Cream Cake


1 (1012 ounce) angel food cake 1 (14 ounce) can sweetened condensed milk 1 cup cold water 1 teaspoon almond extract 1 (4 serving size) instant vanilla pudding 2 cups whipping cream, whipped 2 (21 ounce) cans pie filling (I like blueberry) Cut cake into 1/4inch slices. Arrange half the slices on bottom of 13 x 9inch baking dish. In large mixing bowl, combine sweetened condensed milk, water and extract. Mix well. Stir in pudding mix, beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling. Chill 4 hours, or until set. Cut into squares to serve. Refrigerate leftovers.

Angel Cream Cake

411

Angel Food Cake Surprise


1 small box vanilla instant pudding 1 (16 ounce) can crushed pineapple, undrained 1 (12 ounce) container Cool Whip 1 angel food cake Combine dry instant pudding mix with crushed pineapple. Refrigerate overnight. Fold Cool Whip into pudding/pineapple mixture. Cut angel food cake in half horizontally. Frost angel food cake as you would a layer cake with pudding/pineapple/Cool Whip mixture.

Angel Food Cake Surprise

412

Apple Cake with Hot Buttered Rum Sauce


Makes 12 servings. Cake 1/2 cup butter 2 cups granulated sugar 2 eggs 2 cups flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 3 cups Golden Delicious apples, peeled, chopped 1 cup chopped pecans (optional) Hot Buttered Rum Sauce 1 cup granulated sugar 1/2 cup butter 1/2 cup light cream 1 teaspoon rum extract To prepare oven, pan: Preheat oven to 325 degrees F. Grease a 9 x 13inch cake pan. To make cake: In large mixing bowl, cream butter. Add sugar. Beat until creamy. Add eggs, 1 at a time, creaming after each addition. In separate bowl, combine flour, baking powder, baking soda, salt, nutmeg and cinnamon. Gradually mix into butter mixture on low speed. Batter will be thick. Fold in chopped apples and add nuts. Spoon batter into prepared pan. Bake for 45 to 50 minutes, or until cake pulls slightly away from edge of pan. Cut. Serve with Hot Buttered Rum Sauce. To make Hot Buttered Rum Sauce: In medium saucepan, heat sugar, butter, cream and rum extract until sugar dissolves.

Apple Cake with Hot Buttered Rum Sauce

413

Apple Dumpling Cake


2 cups flour 2 cups packed brown sugar 1/2 cup butter or margarine, softened 1 cup chopped nuts 1 to 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 1 egg, beaten 2 cups finely chopped, peeled apples Whipping cream, whipped Preheat oven to 350 degrees F. In large bowl combine first 3 ingredients. Blend with mixer at low speed until crumbly (can use food processor). Stir in nuts. Press 2 3/4 cups crumb mixture into an ungreased 13 x 9inch pan. To remaining mixture add cinnamon, baking soda, salt, sour cream, vanilla extract and egg. Blend well. Stir in apples. Spoon evenly over crumb layer. Bake 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cut into squares and serve with whipped cream. Can be served warm or cold. Serves 12 to 15.

Apple Dumpling Cake

414

Apple Pie Cake with Rum Butter Sauce


1/4 cup (1/2 stick) butter or margarine, softened 1 cup granulated sugar 1 egg 1 cup allpurpose flour 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 2 tablespoons hot water 1 teaspoon vanilla extract 3 cups peeled, diced cooking apples (such as Granny Smith or Jonathan) 1/2 cup chopped pecans (optional) Whipped cream, to garnish Sauce 1/2 cup firmly packed dark brown sugar 1/2 cup granulated sugar 5 tablespoons butter or margarine, softened 1/2 cup heavy cream 1 tablespoon rum Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer. Add egg and beat until blended. Combine flour, salt, cinnamon and nutmeg and mix well. Add to creamed mixture. Beat on low speed until smooth. Stir in water and vanilla extract. Fold in apples and pecans and spoon into greased and floured 9inch pie pan. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. For filling: Combine brown sugar, sugar, butter and cream in a small saucepan and mix well. Bring to a boil and cook for 1 minute. Stir in rum. Serve warm or at room temperature with cake and whipped cream. Serves 6 to 8.

Apple Pie Cake with Rum Butter Sauce

415

Apple Skillet Cake


3 large eggs 3/4 cup allpurpose flour 2 tablespoons granulated sugar 3/4 cup milk 1 teaspoon vanilla extract 2 cups thinly sliced tart green apples (about 2) 1/4 cup unsalted butter Maple syrup, if desired In a large bowl whisk together the eggs, flour and sugar, whisking until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, whisking until the mixture is combined well, and stir in the apples. In a 9 or 10inch cast iron skillet, melt the butter over moderate heat; pour the batter into the skillet, spreading the apples evenly, and bake the cake in the middle of a preheated 375 degree F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet. Serve the cake cut into wedges with maple syrup.

Apple Skillet Cake

416

Arizona Cake
1 1/4 cups boiling water 1 cup quick rolled oats 1/2 cup butter or margarine 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 1/3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cinnamon Pour water over oats and let stand 20 minutes. Cream shortening and sugar; beat in eggs, then stir in remaining ingredients. Bake in a 13 x 9inch pan for 35 to 40 minutes at 350 degrees F. Topping 6 tablespoons margarine 1/2 cup brown sugar 1/4 cup milk 1 teaspoon vanilla extract 1 cup coconut 1 cup nuts, chopped Spread over hot cake; place under broiler. Watch carefully as it browns quickly. Remove when lightly browned. Will keep in refrigerator a long time.

Arizona Cake

417

Atomic Cake
1 layer banana or yellow cake 1 layer chocolate cake 1 layer white cake Fresh bananas, sliced 1 small box JellO Banana Pudding Fresh strawberries, sliced 1 small box JellO Chocolate Pudding 1 small box JellO Vanilla Pudding Whipped cream Set the banana (or yellow) cake layer on a cake plate. Top with sliced bananas, then spread banana pudding over the top to hold the bananas together. Place the chocolate cake layer on top. Top with sliced strawberries, then spread chocolate pudding over the top. Place the white cake layer on top. Spread with vanilla pudding. Frost top and sides of cake with a generous amount of whipped cream. Refrigerate.

Atomic Cake

418

Aunt Jenny's Peerless Coconut Cake


2 cups sifted cake flour 1 1/4 cups granulated sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup Spry 1 cup less 2 tablespoon milk 1 teaspoon vanilla extract 3/4 teaspoon almond extract 1/4 teaspoon orange extract 3 egg whites, unbeaten Sift flour, sugar, baking powder and salt into mixing bowl. Drop in Spry. Add twothirds of milk, then flavorings, and beat 200 strokes (2 minutes by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add egg whites and remaining milk and beat 200 strokes (2 minutes on mixer at low speed). Bake in two deep 8inch Sprycoated layer pans at 360 degrees F for 25 to 30 minutes. Spread Peerless Frosting between layers and on top and sides. Sprinkle 1 cup coconut all over frosted cake. Peerless Frosting Make 7Minute Frosting with 2 egg whites. Flavor with 1 1/2 teaspoons vanilla extract, 1 teaspoon almond extract and 1/2 teaspoon orange extract.

Aunt Jenny's Peerless Coconut Cake

419

Aunt Rae's Dutch Hustle Cake


Ingredients in order of use 1/2 cup milk 1/4 cup granulated sugar 1/2 teaspoon salt 2 tablespoons butter 1 package regular yeast 1/4 cup warm water 1 egg, well beaten 1 1/3 cups sifted flour Scald milk, stir in sugar, salt and butter. Cool to lukewarm. In a mixing bowl, dissolve the yeast in the warm water. Stir in the lukewarm milk mixture. Add the egg and flour. Beat until smooth. Spread dough evenly in a 9inch square pan. Arrange on top: 1 1/2 cups thinly sliced apple pieces, sprinkled with 2 tablespoons brown sugar and 1/4 teaspoon nutmeg. Dot with 2 tablespoons butter.

Aunt Rae's Dutch Hustle Cake

420

Baba's Apple Cake


Preheat oven to 375 degrees F. 5 cooking apples 1 tablespoon cinnamon 3 cups allpurpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 3/4 cup vegetable oil 4 eggs 1/4 cup orange juice 1 teaspoon vanilla extract Butter a 10inch cake tin. Peel, core, and slice the apples. Mix the apples and cinnamon and set aside. Sift together the flour, sugar, baking powder and salt. Make a well in the dry ingredients and into it pour the oil, eggs, orange juice and vanilla extract. Beat with a spoon till smooth. Pour half the batter into the buttered cake tin. Add all the apples and cover with the rest of the batter. Bake 1 to 1 1/4 hours or until done.

Baba's Apple Cake

421

Baked Strawberry Shortcake


1 to 1 1/2 cups miniature marshmallows 2 (10 ounce) packages frozen sliced strawberries, completely thawed 1 small box strawberry gelatin 2 1/4 cups selfrising flour 1 1/2 cups granulated sugar 1/2 cup solid shortening 1 cup milk 1 teaspoon vanilla extract 3 eggs Preheat oven to 350 degrees F. Generously grease bottom only of a 13 x 9inch pan. Sprinkle at least 1 cup of the marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries and syrup with gelatin; set aside. In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake for 45 to 50 minutes or until golden brown and a wooden pick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.

Baked Strawberry Shortcake

422

Banana Butterfinger Cake


2 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 tablespoon dark rum 1 teaspoon vanilla extract 3/4 cup sour cream 1 teaspoon baking soda 2 cups mashed ripe bananas 1 1/2 cups chopped Butterfinger bars Glaze 2/3 cup whipping cream 7 tablespoons unsalted butter, cut into large pieces 1 tablespoon light corn syrup 14 ounces semisweet chocolate, chopped 2 teaspoons dark rum 1 teaspoon vanilla extract 1 3/4 cups chopped Butterfinger bars Position rack in top third of oven; preheat to 350 degrees F. Butter two 9inch diameter cake pans with 1 1/2inch high sides. Line bottoms with wax paper rounds. Butter and flour paper. Cake: Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.) Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla extract. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

Banana Butterfinger Cake

423

The Ultimate Cake Book Yield: 12 servings

Banana Butterfinger Cake

424

Banana Cake
3/4 cup (1 1/2) sticks unsalted butter 1 1/2 cups granulated sugar 1/2 teaspoon salt 2 large eggs 2 cups selfrising flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3 ripe bananas, mashed 1 1/2 teaspoons vanilla extract 1/3 cup chopped pecans 1/3 cup raisins 1/3 cup chopped dates 2 cups sifted confectioners sugar 2 to 3 tablespoons milk 2 ounces unsweetened chocolate, melted and cooled Cream together 1 stick of the butter and the granulated sugar until the mixture is light and fluffy, then beat in salt and eggs. Into another bowl sift together flour, baking soda and baking powder. Stir the mixture into the butter mixture until it is just combined, and stir in the banana, 1 teaspoon of the vanilla extract, pecans, raisins and dates. Pour the batter into a wellbuttered and floured 12 x 9inch pan. Bake in a preheated 350 degree F oven for 35 to 40 minutes. Let cool in pan on rack. Cream together the remaining 1/2 stick butter, confectioners' sugar, 2 tablespoons of the milk and the remaining 1/2 teaspoon vanilla extract, adding the remaining 1 tablespoon milk if necessary to make a smooth icing. Beat in the chocolate, and chill the icing, covered for 30 minutes to 1 hour, or until it is of spreading consistency. Spread the icing on the cake.

Banana Cake

425

Banana Cream Cake


Cake 2 2/3 cups allpurpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/4 teaspoon nutmeg 3 eggs 3/4 cup light brown sugar 2 teaspoons vanilla extract 1 cup mashed banana (about 3 medium) 1 cup whipping cream 3/4 cup finely chopped pecans Cream Cheese Icing 16 ounces cream cheese, softened 1/4 cup butter 1 1/2 to 2 cups icing (confectioners') sugar 1 teaspoon vanilla extract Cake: Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda, salt and nutmeg. In large bowl of electric mixer, beat eggs well at medium speed. Gradually add brown sugar and continue to beat until mixture is thick and light. Stir in vanilla and bananas. In a small bowl, whip the cream. Beat half of the flour mixture into the eggs. Continue beating at low speed until blended. Add whipped cream and then remaining flour mixture. Fold in pecans. Divide batter between 2 greased 8inch round cake pans. Bake for 35 minutes, until cake tests done. Remove from oven. Cool 10 minutes in pans, remove from pans and cool completely. Cream Cheese Icing: Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla extract.

Banana Cream Cake

426

Banana Date Dream Cake


1 3/4 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup margarine, softened 1 1/2 cups granulated sugar 2 eggs 1 cup mashed, ripe banana 3/4 cup milk, divided 1 (8 ounce) package dates, chopped 3 ounces cream cheese, softened 1/2 cup whipping cream 1 cup confectioners' sugar Combine flour, baking powder and baking soda in small bowl; set aside. In large bowl, beat together margarine and sugar until creamy. Beat in eggs and banana. Stir in 1/4 cup milk and half of flour mixture. Gradually add remaining 1/2 cup milk and flour mixture. Stir in 1 cup of the dates. Pour mixture into greased 13 x 9inch pan. Bake at 350 degrees F for 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Beat cream cheese until smooth; gradually beat in cream and confectioners' sugar until blended. Spread evenly over cake; sprinkle with remaining dates. Cut into 12 squares.

Banana Date Dream Cake

427

Banana Split Cake


3 cups crushed graham cracker crumbs 3/4 cup (1 1/2 sticks) butter, melted 2 cups powdered sugar 2 more sticks butter (1 cup) 2 eggs, beaten 1 1/2 teaspoons vanilla extract 1 cup crushed pineapple, drained 5 bananas 2 packages Dream Whip 1 small package chopped nuts Maraschino cherries Mix together graham cracker crumbs and 1 1/2 sticks butter and spread in 9 x 13inch pan. Mix together 2 cups powdered sugar, 2 sticks butter, 2 eggs and vanilla extract. Beat on high speed for 15 minutes (secret of the recipe). Spread this over graham cracker crumb crust. Spread pineapple for next layer. Slice 5 bananas and arrange in layer over pineapple. Mix Cool Whip according to directions on box and spread for next layer. Sprinkle with nuts and top with cherries. Refrigerate overnight. Although the recipe doesn't call for it, I drizzle chocolate syrup on top before serving.

Banana Split Cake

428

Best and Moistest Chocolate Cake


3 ounces unsweetened chocolate squares 1/2 cup water 3/4 cup butter 2 1/2 cups brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 cup water Melt chocolate and 1/2 cup water together (can be done in microwave if you are careful not to burn it) and set aside to cool. Cream butter and brown sugar until light and fluffy. Add eggs and vanilla extract to butter mixture and beat well. Blend in cooled chocolate. Mix together flour and baking soda, and add alternately with 1 cup water on low speed. Pour batter into two 90inch greased layer pans or two 8inch square aluminum foil pans, or one 9 x 13inch sheet cake pan. Bake at 350 degrees F for 25 minutes or until inserted wooden pick comes out clean. Cool 10 minutes before removing from pans for layering. Ice with your favorite icing. NOTE: This cake is so moist that I take care to line the bottoms of the cake pans with parchment paper or wax paper before pouring in the batter, or it sometimes sticks to the pans......even nonstick ones!

Best and Moistest Chocolate Cake

429

BestLoved Chocolate Cake


3/4 cup butter, softened 3 eggs 2 cups allpurpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 2 cups granulated sugar 2 teaspoons vanilla extract 1 1/2 cups milk ChocolateSour Cream Frosting (optional) Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of three 8 x 1 1/2inch round cake pans. Line bottoms of pans with wax paper. Grease and lightly flour bottoms and sides of pans. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, 1 at a time, b eating after each addition (about 1 minute total). Beat in vanilla extract. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted near centers comes out clean. Cool in pan for 10 minutes. Remove from pans. Peel off wax paper. Cool thoroughly on racks. If desired, frost with ChocolateSour Cream Frosting; top with white and dark chocolate curls and candied nuts. Cover and store frosted cake in the refrigerator. ChocolateSour Cream Frosting Makes about 4 1/2 cups 1 (12 ounce) package semisweet chocolate chips 1/2 cup butter 1 (8 ounce) carton dairy sour cream 4 1/2 cups sifted powdered sugar (about 1 pound) In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. Frosts tops and sides of three 8inch cake layers.

BestLoved Chocolate Cake

430

Black Forest Cake


2/3 cup whipped margarine 4 squares semisweet chocolate, melted 1 3/4 cups granulated sugar 1 1/2 cup flour 1 1/4 teaspoons baking soda 1 teaspoon salt 1 1/4 teaspoons baking powder 1 1/4 cups water 1 teaspoon vanilla extract 2 eggs, slightly beaten Chocolate curls (optional) Mix margarine, chocolate and sugar. Mix dry ingredients and then add to chocolate mixture. Add water, vanilla extract and eggs. Mix well. Divide batter evenly into 4 greased and floured 9inch round cake pans. Bake at 350 degrees F for 15 to 18 minutes. Layer chocolate filling and cream filling between cake layers, ending with cream filling. Garnish with chocolate curls, if desired. Chocolate Filling 1 1/2 bars German's sweet chocolate 3/4 cup whipped margarine 1/2 cup chopped nuts Melt chocolate in double boiler. Blend in margarine. Add nuts. Cream Filling 2 cups heavy cream 1 tablespoon granulated sugar 1 teaspoon vanilla extract Whip cream. Add sugar and vanilla extract.

Black Forest Cake

431

Black Forest Cherry Cake


2 1/4 cups allpurpose flour or cake flour 1 2/3 cups granulated sugar 2/3 cup cocoa 1 1/4 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder 1 1/4 cups water 3/4 cup shortening 2 eggs 1 teaspoon vanilla extract Cherry Filling #1 1 (4 ounce) bar sweet cooking chocolate 2 cups chilled whipping cream 1/4 cup granulated sugar Maraschino cherries Preheat oven to 350 degrees F. Generously grease and flour two 9inch or three 8inch round layer pans. Beat flour, 1 2/3 cups sugar, cocoa, baking soda, salt, baking powder, water, shortening, eggs and vanilla in large mixer bowl on low speed, scraping bowl constantly 30 seconds. Beat on high speed, scraping bowl occasionally 3 minutes. Pour into pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes; remove from pans. Cool on wire racks. Prepare Cherry Frosting. With a vegetable parer or thin, sharp knife, slice across chocolate bar with long strokes to form 12 to 14 chocolate curls for garnishing cake. For best results, let chocolate stand in warm place 10 to 15 minutes before slicing. Refrigerate curls until ready to use. Place 1 cake layer upside down on serving plate. Beat whipping cream and 1/4 cup sugar in chilled bowl until stiff peaks form. Spread bottom layer with about 2/3 of the Cherry Filling #2 and 1 cup of the whipped cream. Place other layer top side up on whipped cream. Spread with the remaining Cherry Filling. Frost side and top of cake with remaining whipped cream. If desired, coarsely shred enough remaining chocolate to measure 1/2 cup. Gently press shredded chocolate onto side of cake. Garnish top of cake with chocolate curls and maraschino cherries. Refrigerate until serving time. Cherry Filling #2 1 (16 ounce) can pitted red tart cherries, well drained (reserve liquid) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 cup Kirsch Few drops of red food coloring (optional) Mix sugar and cornstarch in 1 quart saucepan. Add enough water to reserved liquid to measure 3/4 cup; stir into sugar mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 Black Forest Cherry Cake 432

The Ultimate Cake Book minute. Stir in Kirsch and food coloring. Cut cherries into halves; stir into filling. Refrigerate until completely chilled. * Milkchocolate candy bar can be substituted for sweet cooking chocolate. * One (16 ounce) can pitted sweet cherries can be substituted for the red tart cherries and the maraschino cherry garnish; decrease sugar to 2 tablespoons.

Black Forest Cherry Cake

433

Black Magic Cake


1 3/4 cups allpurpose flour, sifted 2 cups granulated sugar 3/4 cup cocoa 1 teaspoon baking powder 2 teaspoons baking soda 2 eggs 1 cup hot black coffee 1 cup buttermilk or sour milk 1/2 cup vegetable oil 1 teaspoon vanilla extract To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, coffee, milk oil and vanilla extract. Batter will be very thin. Bake in a greased and floured 13 x 9inch pan at 350 degrees F for 35 to 40 minutes.

Black Magic Cake

434

Black Midnight Cake


2 cups allpurpose flour 2 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 3/4 cup cocoa 1 teaspoon salt 1 cup milk 1 cup black coffee 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease and flour two round pans. Sift dry ingredients together. Add other ingredients in order listed. Batter is very thin. Divide batter between the two prepared pans. Bake for 35 minutes. Ice with creamy frosting. NOTE: For a strong coffee flavor, use 2 tablespoons instant coffee and one cup of water.

Black Midnight Cake

435

Black Raspberry Sheet Cake


3 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/2 cup granulated sugar 1 cup margarine 3 egg yolks, beaten 1/2 cup milk 1 teaspoon vanilla extract 1 (21 ounce) can black raspberry pie filling or cherry pie filling In a large bowl, add ingredients as listed in order, except pie filling. Mix very lightly and do not handle dough more than necessary. Take 3/4 dough and roll out on pastry cloth or floured board. Roll out to fit a 12 x 9inch cake pan and at least 1 inch put the sides of the pan and place in pan. Spread pie filling on pastry. Roll out remaining dough to a 12 x 6inch rectangle and with pastry cutter, dipped in flour, cut strips of dough for lattice on top of filling. Bake 30 minutes at 350 degrees F. After cake is thoroughly cooled, make topping. Topping 1/2 cup butter or margarine 1/2 cup shortening 8 ounces cream cheese 1 pound confectioners' sugar Dash of salt 1 pint Marshmallow Creme 1 cup shredded coconut In large bowl, allow to soften to room temperature margarine, shortening and cream cheese. Cream well. Add confectioners' sugar and salt. Cream well. Add Marshmallow Creme and spread on cake. Sprinkle with coconut. Refrigerate at least 2 hours.

Black Raspberry Sheet Cake

436

Blue Ribbon Carrot Cake


Cake 2 cups allpurpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups granulated sugar 2 teaspoons vanilla extract 1 (8 ounce) can pineapple, crushed and drained 2 cups carrots, grated 3 1/2 ounces shredded coconut 1 cup seedless raisins 1 cup walnuts, coarsely chopped Preheat oven to 350 degrees F. Generously grease a 13 x 9inch baking pan or two 9inch cake pans. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla extract and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well. Pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in the center comes out clean. Buttermilk Glaze 1 cup granulated sugar 1/2 teaspoon baking soda 1/2 cup buttermilk 1/4 cup butter (1/2 stick) 1 tablespoon light corn syrup 1 teaspoon vanilla extract In a small saucepan over high heat, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract. Set glaze aside until cake is baked. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Frosting 1/4 cup butter (1/2 stick) (at room temperature) 8 ounces cream cheese (at room temperature) 1 teaspoon vanilla extract 2 cups confectioners' sugar 1 teaspoon freshlysqueezed orange juice Blue Ribbon Carrot Cake 437

The Ultimate Cake Book 1 teaspoon orange peel, grated In a large bowl, cream butter and cream cheese until fluffy. Add vanilla extract, confectioners' sugar, orange juice and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled. Yields 20 to 24 servings.

Blue Ribbon Carrot Cake

438

Blueberry Dump Cake


1 quart fresh or frozen blueberries 1 (8 ounce) can crushed pineapple, undrained 1/2 cup granulated sugar 1 box (2 layer size) yellow cake mix 1 cup broken nuts, optional 3/4 cup (1 1/2 sticks) melted butter Put berries in a 9 x 13inch pan baking dish; cover with pineapple and sprinkle with sugar. Sprinkle dry cake mix in an even layer over the fruit. If desired, scatter nuts on top. Drizzle melted butter over all. Bake 1 hour at 350 degrees F. NOTE: To make this "healthier," I replace 1/2 of the cake mix with 1/2 cup each of oat bran and wheat germ, and reduce the melted butter to 1 stick. LuAnn

Blueberry Dump Cake

439

Butter Mint Cake


Cake 3 cups allpurpose flour 2 1/2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 teaspoon mint extract 1/2 cup sour cream 2 cups softened butter or margarine 1 cup milk or water Frosting 1 package butter mint candies 1 package vanilla frosting 4 drops yellow food coloring Cake: Preheat oven to 350 degrees F. Combine first five ingredients; mix at medium speed; set aside. In a medium bowl, combine sour cream and butter. Manually beat until fluffy. Pour sour cream mixture into batter, and then beat at low speed until fluffy. Add milk (or water) and beat mixture at high until batter is smooth. Pour batter into two 8 or 9inch baking pans. Bake for at least 45 to 60 minutes. When done, cool cake for 25 minutes at room temperature. Set cake aside. Frosting: In a blender, crush butter mint candies until they are of a powdery consistency. Add the frosting and food coloring. Blend at high speed until frosting is creamy. Pour frosting into a medium size bowl and frost cake. Refrigerate frosted cake.

Butter Mint Cake

440

Boston Cream Pie


Cake 1 1/2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup butter 1 teaspoon vanilla extract 3/4 cup granulated sugar 2 eggs 1/2 cup milk Sift together flour, baking powder and salt. Set aside. Work butter and vanilla extract together until creamy, then work in sugar, a little at a time, until smooth. Beat in eggs one at a time, beating hard after each addition. Stir in milk and flour combination alternately. Pour batter into two greased 8inch round cake pans and bake in a preheated 375 degree F oven for 25 minutes or until cake pulls away from sides of pan. Cool. Filling 1 cup halfandhalf 1/4 cup granulated sugar 3 tablespoons flour Dash of salt 1 egg, slightly beaten 1/2 teaspoon vanilla extract Scald halfandhalf. Combine sugar, flour and salt in a bowl and stir in the hot milk until smooth. Add to egg very slowly, beating constantly. Cook over boiling water, stirring constantly, until custard thickens. Remove from heat. Stir in vanilla extract and cool. When both cake and filling are cool, spoon filling between the layers and sprinkle top with confectioners' sugar, or frost with chocolate frosting. Variation To make Washington Pie, put raspberry jam or jelly between the layers in place of the custard, and shower the top with confectioners' sugar.

Boston Cream Pie

441

Bride's Cake
Recipe has been scaled to make 40 servings. 1 1/2 pounds butter 5 1/4 cups allpurpose flour 1/4 teaspoon baking soda 3/4 teaspoon ground mace 1/4 cup and 2 teaspoons lemon juice 4 1/2 cups granulated sugar 1 tablespoon plus 1 1/2 teaspoons vanilla extract 15 eggs 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch. Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl. Using your hands, rub in the butter into the flour mixture. Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients. In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.

Bride's Cake

442

Burnt Sugar Cake


1 1/2 cups granulated sugar, divided 1/2 cup boiling water 2 eggs, separated 1/2 cup butter or margarine, softened 1 teaspoon vanilla extract 2 1/4 cups allpurpose flour 3 teaspoons baking powder 1 teaspoon salt 1 cup milk Heat 1/2 cup of the sugar in a heavy 8inch skillet, stirring constantly, until sugar is melted and golden brown. Remove from heat; stir in boiling water slowly. Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool. Preheat oven to 375 degrees F. Grease and flour two 9inch or three 8inch round layer pans. Beat egg whites in small mixer bowl until foamy. Beat in 1/2 cup of the sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Reserve meringue. Beat butter, remaining 1/2 cup sugar, the egg yolks, and vanilla extract30 seconds on low speed in large mixer bowl, scraping bowl constantly. Beat 5 minutes on high speed, scraping bowl occasionally. Beat in syrup. Beat in flour, baking powder and salt alternately with milk. Fold in reserved meringue. Pour into pans. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pans. Cool completely on racks Fill layer(s) and frost with Caramel Frosting. Arrange pecan or walnut halves around top edge of cake if desired. Caramel Frosting 2 tablespoons butter or margarine 2/3 cup packed dark brown sugar 1/8 teaspoon salt 1/3 to 1/2 cup whipping cream or evaporated milk 2 1/3 to 2 1/2 cups confectioners sugar 1/2 teaspoon vanilla extract Heat butter in a 2quart saucepan until melted. Stir in brown sugar, salt, and cream. Heat to boiling, stirring constantly. Remove from heat; cool to lukewarm. Gradually stir in enough confectioners sugar until of spreading consistency. Stir in vanilla extract.

Burnt Sugar Cake

443

Burnt Sugar Cake with Burnt Sugar Frosting


Syrup 2/3 cup granulated sugar 2/3 cup boiling water Cake 1/2 cup butter, softened 1 1/2 cups granulated sugar 1 teaspoon vanilla extract 2 eggs 2 1/2 cups sifted cake flour 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup cold water 3 tablespoons burntsugar syrup Preheat oven to 375 degrees F. To make the syrup, in a heavy skillet, heat sugar over low heat, stirring constantly, until it melts and becomes dark brown. Slowly add boiling water. Stir until dissolved and boil to reduce to 3/4 cup. To make the cake, in a medium bowl, cream butter and sugar. Add vanilla and eggs and beat well. In a separate bowl, mix together flour, baking powder and salt. Add dry ingredients to the egg mixture, alternately with the water, beating until smooth. Add 3 tablespoons of the burntsugar syrup and beat for 5 minutes at medium speed. Pour into two 9inch greased and wax paperlined pans and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pans, then turn onto cake racks and cool completely. Frost with BurntSugar Frosting. BurntSugar Frosting 2 egg whites, at room temperature 1 1/4 cups brown sugar 3 to 4 tablespoons burnt sugar syrup 1/4 cup cold water Pinch of salt 1 teaspoon vanilla extract Combine egg whites, brown sugar, water, sugar syrup and salt and beat one minute to blend. Pour into the top of a double boiler and cook, beating constantly, until frosting forms stiff peaks, about 7 minutes. Don't overcook. Remove the top of the double boiler to cool the surface. Add vanilla and beat until frosting reaches spreading consistency, about 2 minutes. Frost cooled BurntSugar Cake. Enough for a 9inch two layer cake.

Burnt Sugar Cake with Burnt Sugar Frosting

444

Butter Almond Cake


1 1/2 cups granulated sugar 3/4 cup melted butter 2 eggs 1 teaspoon almond extract 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 1/2 cups flour 3 tablespoons sliced almonds for topping 1 tablespoon sugar for topping Preheat oven to 350 degrees F. Grease and flour a 9inch round cake pan. In bowl, whisk sugar and melted butter together. Beat in eggs. Stir in almond and vanilla extracts. Add salt and flour. Mix well. Spread batter in prepared pan. Sprinkle almonds and sugar over the top. Bake for 30 to 35 minutes or until lightly browned. Cool slightly. Carefully run a knife around edges to loosen and turn out onto rack. Invert onto serving dish. Makes 1 (9inch) cake layer, serving 8.

Butter Almond Cake

445

Butter Cake with Fruit


1/3 cup butter or margarine, melted (make sure it is enough to cover bottom of pan 1 cup selfrising flour 1 cup granulated sugar 1 cup milk Desired fruit (if using canned, drain first) Melt butter and pour in bottom of an 8inch square baking pan. Mix flour, sugar, and milk together and pour into pan. Top with fruit. I used peaches, but you could use any kind you like. Bake at 350 degrees F until slightly brown on top, about 30 minutes.

Butter Cake with Fruit

446

Butter Pecan Strawberry Shortcake


2 cups allpurpose flour 1/2 cup toasted pecans, ground 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoons baking powder 1/2 cup unsalted butter 1 egg 2/3 cup whipping cream 1 teaspoon vanilla extract Garnish 1 cup whipping cream 2 tablespoons confectioners sugar 1/2 teaspoon vanilla extract 2 teaspoons strawberry or raspberry liqueur or Cointreau (optional) 6 cups sliced strawberries Preheat oven to 450 degrees F. Stack two baking sheets together and line top one with parchment paper. In a large bowl, stir together flour, pecans, 1/4 cup of sugar, salt and baking powder. Cut in the butter until mixture is grainy. Stir in egg, cream and vanilla extract to make a soft dough. Knead gently on a lightly floured bowl. Shape into a 9 or 10inch round. Transfer to baking sheet. Bake in upper third of oven for 810 minutes. Cool well. Whip the cream and add sugar and vanilla extract. Split shortcake in two horizontally. Cover with half of cream. Top with some berries and liqueur. Replace top of shortcake and top with remaining berries and cream. You may replace the whipping cream with softened vanilla ice cream. \ Serves 6 to 8.

Butter Pecan Strawberry Shortcake

447

Butterscotch Cake
2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1 small package butterscotch pudding (reserve 2 tablespoons for frosting) 2 cups granulated sugar 1/2 cup (1 stick) butter (no substitutions) 2 eggs 1 cup milk 1 teaspoon vanilla extract Frosting 1/2 cup (1 stick) margarine 1 cup powdered sugar 1/2 teaspoon vanilla extract 1 tablespoon milk 2 tablespoons butterscotch pudding mix Preheat oven to 350 degrees F. Next, sift dry ingredients together (salt, flour, baking powder and pudding mix). Set aside. Cream butter and sugar and then add eggs one at a time, beating well after each addition. Alternately add flour and milk to this mixture, starting with flour mixture and ending with it. Be sure to mix well. Stir in vanilla extract and pour batter into wellgreased and floured 8inch or 9inch square (have this size in Taiwan) baking pan. Bake for about 4550 minutes or until done. For frosting, cream ingredients together. Add a little extra milk or place in refrigerator if it is too thin (mine came out perfectly). Frost your cake once it is completely cooled. I think this cake is even better the second day; it has a much stronger butterscotch flavor.

Butterscotch Cake

448

Cannoli Cake
Cake 4 eggs 2/3 cup granulated sugar 1 cup flour 1/2 cup unsalted butter, melted and cooled Preheat oven to 350 degrees F. Grease and flour an 8inch round cake pan and set aside. In a large bowl of electric mixer, beat eggs and sugar on medium speed until thick, about 5 minutes. Gently fold in flour and butter; pour into reserved pan. Bake for 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack. Ricotta Filling 1 cup whipping cream 2 cups partskim ricotta cheese 3 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract 1 cup semisweet chocolate chips In a large bowl of electric mixer, beat whipping cream until stiff peaks form, about 90 seconds. Set aside. In another large bowl, beat ricotta cheese, sugar and vanilla on medium speed until light, about 3 minutes. Fold in reserved whipped cream and chocolate chips. Cut cooled cake in half horizontally using a sharp serrated knife. Cut each layer in half again horizontally, forming four, thin round layers. Place 1 layer on serving platter; spread with onethird of filling. Repeat procedure, ending with cake layer. Whipped Cream Frosting 2 cup whipping cream 2 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract In a large bowl of electric mixer, beat cream on high speed to soft peaks, about 2 to 3 minutes. Add sugar and vanilla extract; beat just enough to combine. Frost sides and top of cake with all but 1 cup of frosting. Decorate top of cake with remaining frosting and garnish with chopped chocolate and fruit, if desired. Refrigerate for a minimum of 6 hours before serving. Refrigerate any leftovers. Garnish 1/4 cup chopped semisweet chocolate (optional) Fresh berries for garnish (optional)

Cannoli Cake

449

Cappuccino Mousse Cake


1 (16 ounce) angel food cake mix Prepare according to package directions, substituting cold brewed coffee for water. Spoon into wax paperlined 9inch round cake pans. Bake 350 degrees F for 2025 minutes. White Chocolate Mousse 1 3/4 cups whipping cream 4 (4 ounce) white chocolate bars, chopped Cook whipping cream in a saucepan over low heat until thoroughly heated. Do not boil. Place white chocolate in a 3quart metal mixing bowl. Add whipping cream, and stir until smooth. Place bowl in large bowl filled with ice. Let stand 25 minutes, stirring every 5 minutes. Mixture must be ice cold and have the consistency of a custard sauce. Beat chilled mixture at medium speed with mixer just till stiff peaks form. Do not overbeat or mixture will curdle. Spread cake layers with white chocolate mousse. Cover and chill at least 4 hours. Coffee Butter Cream Frosting 1/2 cup butter, softened 1 pound powdered sugar 1/3 cup Kahla 1 teaspoon vanilla extract Beat butter and 1 cup powdered sugar at low speed with mixer till blended. Add remaining sugar alternately with Kahla, beating till blended. Add vanilla extract. Beat at medium speed till spreading consistency. Frost top and sides of cake. Can sprinkle top with cinnamon if desired. Decorated with piped borders and dollops if desired.

Cappuccino Mousse Cake

450

Caramel Cake
1 pound margarine, softened 3 1/4 cups granulated sugar 10 eggs 4 cups allpurpose flour 2 teaspoons vanilla extract Cream margarine and sugar well in very large bowl. Alternately add eggs, one at a time, and flour. Beat well. Add flavoring. Bake in 3 (9inch) round prepared pans at 325 degrees F for 45 minutes. Cool; frost with caramel frosting.

Caramel Cake

451

Caramel Cake with Caramel Nut Frosting


Makes 3 layer 8 inch cake 1/2 cup butter 1 1/4 cups granulated sugar 4 eggs 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract Frosting 3 cups granulated sugar 1 (12 fluid ounce) can evaporated milk 1 pinch salt 1/2 cup butter 1 teaspoon vanilla extract 1 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla extract and beat until smooth. Divide batter into three 8inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a wooden pick inserted into cake comes out clean. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla extract and nuts. Beat until spreading consistency.

Caramel Cake with Caramel Nut Frosting

452

Caribbean Banana Cake


2 cups allpurpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/3 cup vegetable oil 1 cup mashed ripe bananas (2 large or 3 medium) 1/2 cup sour cream or plain yogurt 1 teaspoon vanilla extract Confectioners' sugar (optional) Combine flour, sugar, baking powder, baking soda and salt. In large bowl, lightly beat eggs. Add oil, bananas, sour cream or yogurt and vanilla extract. Beat until smooth. Stir in dry mixture just until moistened. Spoon into greased 9inch square baking pan. Bake in preheated 350 degrees F oven for 35 to 45 minutes or until tester comes out clean. Cool completely. Sprinkle cooled cake with confectioners' sugar, if desired. Makes 16 servings.

Caribbean Banana Cake

453

Carrot Cake
1 1/2 cups vegetable oil 2 cups grated carrots 4 egg yolks 3 1/2 teaspoons hot water 2 cups granulated sugar 2 1/4 cups flour 2 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1 1/2 teaspoons baking powder 1/2 teaspoon salt 4 egg whites, beaten until stiff 1/2 cup nuts 1/2 cup coconut Mix together well all ingredients except egg whites, nuts and coconut. Fold in egg whites. Fold in nuts and coconut. Bake in 3 layers for 35 to 40 minutes at 325 degrees F. Frosting 8 ounces cream cheese 1/2 cup (1 stick) margarine 1 teaspoon vanilla extract Confectioners sugar 1 cup nuts Cream together the cream cheese, margarine and vanilla extract. Add confectioners' sugar until creamy. Add nuts. Frost the three layers.

Carrot Cake

454

Carrot Cake Supreme


3 cups grated carrots 2 cups allpurpose flour 2 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 1/2 cups vegetable oil 1 1/4 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple with juice 3/4 cup chopped pecans Preheat oven to 350 degrees F. Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon. Stir in eggs, oil (this cake is VERY moist), vanilla extract, pineapple and nuts. Mix well. Spoon batter into greased and floured 9 x 13 inch rectangular pan. Bake for 30 minutes or until done. Let cool. Frost with Cream Cheese Frosting. Frosting 3 1/2 cups confectioners' sugar 8 ounces cream cheese, softened 1/2 cup butter, softened 1 1/4 teaspoons vanilla extract Combine confectioners' sugar, cream cheese, butter or margarine , vanilla extract and pecans.

Carrot Cake Supreme

455

Carrot Sheet Cake


4 eggs 1 cup vegetable oil 2 cups granulated sugar 2 cups allpurpose flour 2 teaspoons baking soda 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups shredded carrots 2/3 cup chopped walnuts Frosting 8 ounces cream cheese, softened 1/2 cup butter or margarine, softened 1 teaspoon vanilla extract 4 cups confectioners sugar 2/3 cup chopped walnuts In a mixing bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15 x 10 x 1inch baking pan. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack. For frosting, beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in confectioners' sugar. Spread over cake. Sprinkle with nuts. Makes 2430 servings.

Carrot Sheet Cake

456

Champagne Cake
2 2/3 cups sifted flour 3 teaspoons baking powder 1 1/2 cups granulated sugar 6 egg whites 1 teaspoon salt 2/3 cup shortening 3/4 cup champagne Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne (alternating), mixing to a smooth batter. Beat egg white until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to a stiff meringue. Fold about half the meringue into the batter, mixing thoroughly with wire whip. Gently fold in remaining meringue. Turn into 2 greased and floured 9inch layer cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out on wire racks to cool. Champagne Buttercream Filling 3/4 cup shortening 3/4 cup butter 1 tablespoon champagne Tint of red food coloring (just to make pink) 4 1/2 cups confectioners' sugar, sifted Beat shortening and butter until combined. Add champagne and food coloring and beat until smooth and fluffy. Beat in confectioners' sugar. Thin if needed with additional drops of champagne until consistency for spreading. Frost the cake when it is completely cool. Decorate with flowers.

Champagne Cake

457

Cherry Almond Cake


1 cup maraschino cherries, quartered 2 cups allpurpose flour 2 tablespoons ground almonds 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter, softened 1 teaspoon almond extract 3/4 cup granulated sugar 4 eggs 1/3 cup sour cream Preheat oven to 325 degrees F. Grease a deep 8inch round cake pan, line bottom with paper and grease again. Pat maraschino cherries dry. Combine flour, ground almonds, baking powder and salt. Add cherries and toss until pieces are well coated; reserve. Beat butter, almond extract and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in dry ingredient and cherry mixture in 3 additions, alternately with sour cream. Spread into prepared pan. Bake 1 1/4 to 1 1/2 hours, or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Turn cake out and cool completely. Serve with custard sauce. Custard Sauce Heat 1 cup milk and 1 cup 10% cream, without boiling. Beat 6 egg yolks with 1/4 cup sugar; stir in milk gradually. In a saucepan, cook over medium heat without boiling until thickened, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla extract. Serve cold.

Cherry Almond Cake

458

Cherry Marzipan Cake


Cake 2 cups allpurpose flour 1 cup (250 mL) red glace or maraschino cherries, quartered 2 tablespoons (30 mL) ground almonds 2 teaspoons (10 mL) baking powder 1/8 teaspoon salt 1 teaspoon (5 mL) almond extract 3/4 cup butter or margarine, softened 3/4 cup granulated sugar 4 eggs 1/3 cup sour cream Sauce 6 egg yolks 1/4 cup granulated sugar 1 cup (250 mL) milk 1 cup 10% cream 1 tablespoon butter 1/2 teaspoon vanilla extract Grease an 8inch (20 cm) round cake pan. Line bottom with waxed paper and grease again. Dry cherries a bit with paper towel. On long sheet of wax paper, combine flour, almonds, baking powder and salt. Add cherries and toss until pieces are well coated; set aside. Preheat oven to 325 degrees F (160 degrees C). Using an electric mixer or food processor, beat butter, almond extract and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in dry ingredients and cherry mixture in three additions, alternately with sour cream. Spread batter into prepared pan. Bake about 1 1/2 hours, or until a wooden pick inserted in center comes out clean. Place on wire rack and cool for 10 minutes. Turn cake onto rack and cool completely. Garnish with icing sugar and cherries on the top. Sauce: In a medium bowl, beat egg yolks with sugar until well blended. In a medium saucepan, heat milk and cream, without boiling. Stir milk mixture gradually into the yolks. Return mixture to saucepan. Cook over medium heat, without boiling, until thickened, stirring constantly. Remove from heat and stir in butter and vanilla extract. Cool and serve over cake.

Cherry Marzipan Cake

459

Cherry Ripple Rose Cake


1 (12 ounce) can cherry pie filling 1/2 cup slivered almonds 1/2 teaspoon almond extract 3 cups allpurpose flour 3 teaspoons baking powder 1 teaspoon salt 3/4 cup butter, softened 1 1/4 cups granulated sugar 3 eggs 1 1/4 cups milk 1/4 cup butter, softened 2 cups confectioners' sugar 1/4 teaspoon almond extract Milk Preheat oven to 350 degrees F. Grease and flour a 10 x 15 inch jelly roll pan. In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly. Spoon 1/2 of batter into a greased 10 x 15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries. Bake at 350 degrees F for 35 to 45 minutes or until light brown. Allow to cool completely before frosting. To make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Cherry Ripple Rose Cake

460

Chocolate Almond Raspberry Heaven


2 1/3 cups allpurpose flour or 2 2/3 cups cake flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups boiling water 1 cup baking cocoa 2 cups granulated sugar 1 cup butter or margarine, softened 4 eggs 1 teaspoon vanilla extract 2 teaspoons almond extract Heat oven to 350 degrees F. Grease bottoms and sides of 3 round pans, 8 x 1 1/2 inches, with shortening; lightly flour. (See Note) Mix flour, baking soda, baking powder and salt; set aside. Beat water and cocoa in small bowl with wire whisk until smooth; set aside. Beat sugar and butter in medium bowl, on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, beating after each addition until smooth. Beat in vanilla and almond extract. Beat in flour mixture alternately with cocoa mixture, beating after each addition until smooth. Pour into pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Spread thin layer of Ganache Icing and half of the Raspberry Filling over bottom layer. Add second layer; spread with thin layer of ganache and remaining filling. Add third layer. Frost side and top of cake with remaining ganache. Store covered in refrigerator. Note: If you only have 2 pans, spread onethird of batter in each of 2 prepared pans. Cover and refrigerate the remaining batter while first 2 layers bake. After removing cakes from pans, cool 1 pan before baking remaining batter. Third layer may need to bake or 2 minutes longer. Ganache Icing 10 ounces bittersweet baking chocolate, chopped 1 cup heavy whipping cream Heat chocolate and whipping cream in 2quart saucepan over low heat, stirring constantly, until smooth and glossy. Cool completely. Beat in medium bowl on high speed until thick and creamy. Raspberry Filling 1/2 cup heavy whipping cream 2 tablespoons powdered sugar 1 tablespoon baking cocoa 1/2 teaspoon almond extract 2 tablespoons raspberry jam

Chocolate Almond Raspberry Heaven

461

The Ultimate Cake Book Beat whipping cream in chilled small bowl on medium speed until soft peaks form. Beat in powdered sugar alternately with cocoa, beat-ing after each addition until smooth. Beat in almond extract; continue beating until stiff peaks form. Fold in raspberry jam. Servings: 12

Chocolate Almond Raspberry Heaven

462

Chocolate Applesauce Cake


1/2 cup shortening 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup honey 3 eggs 1/2 cup applesauce 1/4 cup honey 1 (6 ounce) package semisweet chocolate 2 3/4 cups cake flour 1 teaspoon salt 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Cream shortening with sugar until light and fluffy. Continue creaming while adding honey in a fine stream. Add vanilla. Add eggs one at a time, beating after each addition. In a saucepan, combine applesauce, 1/4 cup honey and chocolate pieces. Heat slowly until chocolate is melted and mixture is smooth. Cool. Sift dry ingredients together. Add alternately to creamed mixture with chocolateapplesauce mixture. Beat after each addition until smooth. Spoon into two 9inch greased pans. Heat oven to 350 degrees F. Bake 2530 minutes or until cakes test done in center. Cool on racks for 5 minutes. Remove from pans. Finish cooling on racks before frosting as desired.

Chocolate Applesauce Cake

463

Chocolate Applesauce Rum Cake


This recipe uses no eggs. 1/2 cup butter 1 1/4 cups granulated sugar 1/2 cup milk 1 1/2 cups applesauce 2 tablespoons dark rum 2 cups allpurpose flour 1/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/8 teaspoon salt 1 cup raisins 1 cup chopped pecans 1/4 cup dark rum Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch baking pan. In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce and 2 tablespoons of rum. In another bowl, stir together the flour, cocoa, baking soda, spices and salt. Beat into the creamed mixture and then stir in the raisins and pecans. Pour the batter into the prepared baking pan. Bake the cake for 45 minutes or until it tests done with a wooden pick. Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating.

Chocolate Applesauce Rum Cake

464

Chocolate Buttermilk Cake


1 cup vegetable oil 2 cups buttermilk 2 cups granulated sugar 2 teaspoons vanilla extract 1 teaspoon salt 3 cups flour 6 heaping tablespoon cocoa 2 teaspoons baking soda Mix oil, buttermilk, sugar, vanilla extract, salt and flour. Add cocoa and baking soda. Mix well. Pour into greased and floured 13 x 9inch cake pan. Bake for 25 minutes at 350 degrees F. Icing 3 tablespoons flour 1 cup milk 1 cup butter 1 cup granulated sugar 1 teaspoon vanilla extract Water Cook flour and milk until thick, stirring constantly. Cover and put in refrigerator until cool. Beat butter until fluffy; add sugar, vanilla extract, flourmilk mixture and enough water to reach spreading consistency. Frost cool cake.

Chocolate Buttermilk Cake

465

Chocolate Buttermilk Sheet Cake


2 cups flour 2 cups granulated sugar 1/2 teaspoon salt 1/2 cup margarine 1 cup water 1/2 cup vegetable shortening 3 heaping tablespoons cocoa 2 eggs, beaten 1 teaspoon baking soda 1/2 cup buttermilk 1 teaspoon vanilla extract Place in large mixing bowl, flour, sugar and salt. Place in saucepan margarine, water, vegetable, shortening and cocoa. Bring to boil and pour over flour mixture. Mix well. Place in another bowl eggs, baking soda, buttermilk and vanilla extract. Stir well and add to previous mixture. Bake in greased and floured 13 x 9inch pan at 350 degrees F for 20 minutes. Icing 1/2 cup margarine 3 heaping tablespoons cocoa 1 (16 ounce) box confectioners' sugar 1 teaspoon vanilla extract 1/2 cup chopped nuts 6 tablespoons milk Melt margarine and cocoa in a 2quart pan, but do not boil. Remove from heat and add confectioners' sugar, vanilla extract, nuts and milk. Stir well. Ice cake while hot.

Chocolate Buttermilk Sheet Cake

466

Chocolate Cake
2 cups allpurpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup unsweetened cocoa powder 2 cups granulated sugar 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 eggs 1 teaspoon vanilla extract Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla extract; beat 2 more minutes. (Batter will be thin.) Pour into two greased and floured 9inch cake pans. Bake at 325 degrees F for 25 to 30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Favorite Icing 1 cup milk 5 tablespoons allpurpose flour 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla extract Combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla extract until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.

Chocolate Cake

467

Chocolate Celebration Cake


5 ounces unsweetened chocolate, coarsely chopped 2 cups allpurpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 teaspoons vanilla extract 3 large eggs, at room temperature 1 1/4 cups milk Preheat the oven to 350 degrees F. Lightly butter two 9inch round cake pans. Line the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess. In a microwavesafe bowl, melt the chocolate on HIGH for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes. In a large bowl, stir the flour, baking powder and salt. In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely. Place one layer on a serving plate. Spread frosting over the cake and top with the second cake layer. Frost the outside of the cake, then the top. Store in the refrigerator. Serves 12. Chocolate Ganache Frosting 18 ounces bittersweet chocolate, finely chopped 1 1/2 cups heavy cream 1/3 cup seedless raspberry jam 1/4 cup unsalted butter, cut into 1/2inch cubes Pinch of salt 1 1/2 teaspoons vanilla extract Place the chocolate in a large bowl. In a saucepan, bring the cream, raspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract. Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate it for no longer than 1 1/2 hours. Makes about 2 cups.

Chocolate Celebration Cake

468

ChocolateCherry Kuchen
3/4 cup butter or margarine 3 (1 ounce) squares unsweetened chocolate 1 1/2 cups granulated sugar 3 eggs, beaten 1 1/2 cups sifted cake flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 (16 ounce) can pitted sour red cherries 1 1/2 teaspoons vanilla extract 1 cup whipping cream Melt butter or margarine and chocolate together over hot water. Add sugar to beaten eggs gradually while beating. Add chocolate mixture to egg mixture; beat hard for 1 minute. Mix and sift flour, baking powder and salt. Drain cherries thoroughly; add to flour mixture, and stir into chocolateegg mixture. Stir in vanilla extract. Divide batter evenly between 2 greased and floured 9inch layer cake pans. Bake at 350 degrees F for 35 to 40 minutes. Cool. Whip cream; spread between layers and on top of cake. Chill.

ChocolateCherry Kuchen

469

Chocolate Chip Crater Cake


2 cups biscuit baking mix 1/4 cup granulated sugar 2/3 cup milk 1 teaspoon vanilla extract 1 cup semisweet chocolate chips Topping Mix Preheat oven to 350 degrees F. Grease an 8inch square baking pan. In mixer bowl combine biscuit mix, sugar, milk, egg and vanilla extract; beat on low speed until moistened. Beat 2 minutes on medium speed until smooth. Pour 1/2 of batter into a prepared pan. Sprinkle chocolate chips over batter. Top with remaining batter, completely covering chips. Sprinkle Topping Mix evenly over batter. Bake 25 to 30 minutes or until top springs back when touched lightly. Topping Mix 1/4 cup granulated sugar 1/4 cup packed dark brown sugar 1/4 cup biscuit baking mix 1/4 cup butter, softened 1 teaspoon ground cinnamon Combine all ingredients in a small bowl.

Chocolate Chip Crater Cake

470

Chocolate Chip Date Nut Cake


1 cup chopped dates 1 1/2 cups boiling water 1 teaspoon baking soda 1/2 cup shortening 1 cup granulated sugar 2 eggs, beaten 1 1/3 cups flour 1/4 teaspoon salt 3/4 teaspoon baking soda 1 (6 ounce) package chocolate chips 1/2 cup granulated sugar 1/2 cup nuts, chopped Pour water over dates and add 1 teaspoon baking soda. Stir mixture several times and let cool. Preheat oven to 350 degrees F. Lightly grease a 13 x 9inch pan. Cream together shortening, sugar and beaten eggs. Add date mixture. Mix well. Combine flour, salt and 3/4 teaspoon baking soda. Add to date mixture, mixing well. Top with chocolate chips, sugar and nuts before baking. Bake for 35 to 40 minutes. I like this sprinkled with confectioners' sugar.

Chocolate Chip Date Nut Cake

471

Chocolate CocaCola Cake


1 cup CocaCola 3 tablespoons cocoa 1 cup butter, softened 2 cups allpurpose flour 2 cups granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups miniature marshmallows 1/2 cup buttermilk 2 eggs Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch baking pan. Mix together CocaCola, cocoa and butter. Pour CocaCola mixture over dry ingredients, stirring to blend. Add buttermilk and eggs. Blend well. Add marshmallows. (This batter is thin and marshmallows will float.) Pour in prepared pan. Bake for 40 minutes or until done. Let cool, then frost. Frosting 1/2 cup butter 3 tablespoon cocoa 6 tablespoons CocaCola 1 box confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped nuts Bring butter, cocoa and CocaCola to boiling, then pour over sugar. Add vanilla extract and nuts. Spread over cake while hot.

Chocolate CocaCola Cake

472

Chocolate Covered Cake


Cake 2 1/4 cups allpurpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 1 cup granulated sugar 1/4 cup packed brown sugar 2 teaspoons vanilla extract 4 eggs 3/4 cup milk 1 cup chocolate minichips Three Way Chocolate Jazz 1 cup heavy cream 1/3 cup light corn syrup 4 ounces semisweet chocolate ( 2/3 cup chips) 4 ounces bittersweet chocolate, chopped 1 ounce milk chocolate, chopped 1 cup powdered sugar 2 tablespoons butter, softened Preheat oven to 325 degrees F. Line a 10 x 15inch jellyroll pan with parchment baking paper, lightly grease and flour paper. Stir together flour, baking powder and salt; set aside. In large mixer bowl, beat butter, sugars and vanilla until light. Beat in eggs 1 at a time. Add flour mixture alternately with milk, beat at medium speed about 2 minutes. (Mixture may have a curdled appearance.) Stir in chips. Spread batter in prepared pan and smooth top. Bake, turning pan in oven once or twice to assure even baking 30 to 35 minutes or until just firm to the touch. Let cool in pan 15 minutes. Invert onto a rack; remove paper, and cool completely. Cut cake in half to make 2 rectangles, each 7 1/2 x 10 inches. To prepare Chocolate Jazz: In a heavy saucepan, bring cream and corn syrup to a boil over medium heat, stirring often. Remove from heat, add semisweet and bittersweet chocolates. Let stand for a minute, then stir until chocolates are melted. Do not beat mixture. Measure about 2 tablespoons of the hot mixture into a small bowl, stir in milk chocolate. Pour into a resealable plastic bag, and set aside to use for writing on the finished cake. Measure 1/2 cup of the cream mixture into a mixing bowl, beat in powdered sugar and butter. Beat until smooth, set aside to use as filling. Chocolate Covered Cake 473

The Ultimate Cake Book To assemble cake: Arrange 1 rectangle of cake on a serving platter. Spread filling over cake, smooth top. Place second cake layer on top. Pour remaining cream mixture over cake to glaze. (If mixture has thickened, rewarm just to pouring consistency.) Let glaze cover top and drizzle down sides of cake. If milk chocolate mixture has become firm, hold the bag in your hands until chocolate is very soft. Cut a tiny hole in one corner of bag, and pipe your message onto glazed cake. Yield: 15 servings.

Chocolate Covered Cake

474

Chocolate Covered Strawberry Cake


1 (10 3/4 ounce) frozen Sara Lee pound cake 3 tablespoons strawberry preserves 1/2 cup semisweet chocolate chips 1 cup ready to use chocolate frosting or homemade ganache 1 tablespoon strawberry liqueur or amaretto 18 fresh medium strawberries Cut pound cake into 1/2inch thick slices with a serrated knife. ***there should be 12 slices***. Spread 9 slices of pound cake with strawberry preserves ( don't skimp on the preserves, the more the better) top with remaining slices, making a sandwich. Cut each sandwich diagonally to form 2 triangles. You should end up with 18 pieces. Icing Cook and stir chocolate pieces over low heat until melted. Add frosting, stirring to combine. Stir in strawberry liqueur, whisking for 1 to 2 minutes longer or until mixture is melted enough to coat cakes. Remove from heat. Place cake triangles one at a time on a slotted spatula over a bowl, with a soup ladle, take icing and pour over the triangle cover the top and sides completely, allow icing to drip completely off into bowl. Carefully place on waxed or parchment lined baking sheets. Repeat this until all triangles are completely covered let stand until icing sets approximately 30 minutes. Transfer cakes to a serving platter and place a strawberry on top of each cake.

Chocolate Covered Strawberry Cake

475

Chocolate Eclair Cake


2 packages French vanilla pudding (instant) 3 cups milk 1 (8 ounce) container Cool Whip Graham crackers Chocolate Icing (recipe follows) Mix pudding mix, milk, and Cool Whip. Layer a 13 x 9inch pan with graham crackers. Spread half of pudding mix onto crackers. Layer again with crackers, followed by second half of pudding. Layer once more with crackers and top with icing. Refrigerate overnight before serving. Chocolate Icing 1/2 cup (1 stick) butter or margarine 1/2 cup evaporated milk 1 teaspoon vanilla extract 1 box powdered sugar 1/2 cup cocoa Melt butter; add milk and vanilla extract. Stir in powdered sugar and cocoa until smooth. Spread on top of last layer of graham crackers.

Chocolate Eclair Cake

476

Chocolate Eggnog Layer Cake


2 cups cake flour 3/4 cup cocoa plus about 3 tablespoons extra set aside for the pans 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup granulated sugar 1/4 cup vegetable oil 2 large eggs plus 2 large egg yolks 4 ounces bittersweet or semisweet chocolate, melted and slightly cooled 1 cup strong brewed coffee, cooled 2 teaspoons pure vanilla extract 1 cup dairy eggnog Sift together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Preheat oven to 350 degrees F and set oven rack at upper middle level. Lightly grease two 9inch springform pans. Dust pans with the extra cocoa and shake out excess. Beat together sugar and oil. Add eggs and yolks, one at a time, beating well after each addition. Beat in melted chocolate and coffee. Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture into chocolate mixture a little bit at a time, alternating between the two until both are completely incorporated. Scrape down sides of bowl and beat again, briefly. Divide batter evenly between prepared pans and bake in the middle of the oven for 30 to 35 minutes, or until cake springs back when lightly pressed in the center. Cake will look almost black and very glossy. Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans and allow to cool completely before frosting. Chocolate Eggnog Icing 2 cups unsweetened cocoa 1 3/4 cups confectioners sugar 3/4 stick (6 tablespoons) unsalted butter, room temperature 8 ounces cream cheese, room temperature 2 ounces bittersweet or semisweet chocolate, melted and slightly cooled 3/4 cup dairy eggnog 1 tablespoon pure vanilla extract Sift together the cocoa and confectioners sugar. DO NOT SKIP THIS STEP or you will end up with lumps in the icing. Set aside. Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting for several minutes, pausing to scrape down sides of bowl occasionally. Ice the cake and serve. Frosting is enough to generously frost two 9inch or 10inch cake layers. Chocolate Eggnog Layer Cake 477

The Ultimate Cake Book Cake serves 12 to 16.

Chocolate Eggnog Layer Cake

478

Chocolate Gooey Butter Cake


Topping 8 ounces soft whipped cream cheese, at room temperature 3 ounces bittersweet chocolate, melted 1 egg One (1 pound) box confectioners' sugar, sifted Cake 1 1/2 cups allpurpose flour 1 cup granulated sugar 1/4 cup cocoa powder 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup (1 stick) butter, melted 2 eggs 1/2 cup milk 1 teaspoon vanilla extract Preheat the oven to 350 degrees F. Butter a 9 x 13inch cake pan. Prepare the topping first. Whip together the cream cheese, melted chocolate and egg. When smooth, stir in the sifted confectioners' sugar. Set aside. To make the cake, mix the dry ingredients, preferably in the bowl of a mixer. In another bowl, stir together the melted butter, eggs, milk and vanilla extract. Slowly add the liquid ingredients to the dry ingredients; beat for 3 minutes. Pour the batter into the prepared cake pan. Gently spread the cream cheese topping over the cake. Bake for 40 minutes. Cool the cake completely, at least 4 hours, before cutting. The cake will stay moist and delicious for 3 days. Makes 8 to 10 servings.

Chocolate Gooey Butter Cake

479

Chocolate Greeting Card Cake


1 3/4 cups allpurpose flour 1 3/4 cups granulated sugar 3/4 cup cocoa 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2/3 cup butter or margarine, softened 1 (16 ounce) container sour cream 2 eggs 1 teaspoon vanilla extract OneBowl Buttercream Frosting Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2inch baking pan. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs and vanilla extract; beat on medium speed of electric mixer for 3 minutes. Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer cake to serving plate. Frost with OneBowl Buttercream Frosting. Decorate cake as desired. Serves 15.

Chocolate Greeting Card Cake

480

Chocolate Ice Box Cake


8 eggs 8 tablespoons granulated sugar 7 tablespoons water 3 whole cakes (not squares, but whole packages) German Sweet chocolate 1 teaspoon vanilla extract Pinch of salt 3 dozen unfilled lady fingers Melt together chocolate and water. In separate bowl, whip egg yolks with sugar. Pour chocolate into egg mixture and mix well. Beat egg whites stiff. Fold into cool chocolate mixture. Line springform pan with lady fingers. Beginning on sides, stand the fingers upright, then line the bottom of the pan with them. Pour 1/2 mixture over them, then add another layer of Lady Fingers and top with remaining chocolate mixture. Top with whipped cream and chocolate swirls of curled German chocolate. (Get them to curl by shaving chocolate using a potato peeler). Chill about 8 hours. Remove sides of pan when you place on your favorite pedestal cake server and you have a beautiful presentation of a rich but light, easy to make cake.

Chocolate Ice Box Cake

481

Chocolate Kraut Cake


1 (8 ounce) can sauerkraut 3/4 cup butter or margarine 2 cups granulated sugar 2 eggs 1 teaspoon vanilla extract 2 1/4 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup cocoa 3/4 cup buttermilk 1 cup boiling water Rinse sauerkraut well with cold water; drain, then put into blender and chop fine. Set aside. Cream butter with sugar; add eggs and vanilla extract and beat well. Sift together dry ingredients and add alternately with buttermilk. Add sauerkraut and mix well. Lastly, fold in boiling water. Bake in a greased and floured 13 x 9inch pan at 350 degrees F for 35 minutes. Ice with your favorite chocolate icing.

Chocolate Kraut Cake

482

Chocolate Malt Treasure Cake


2 cups Softasilk cake flour 2 cups granulated sugar 1/2 cup shortening 3/4 cup water 3/4 cup buttermilk 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 teaspoon baking powder 2 eggs 4 ounces unsweetened baking chocolate, melted and cooled Malt Treasure Filling 2 cups powdered sugar, sifted 1 cup Marshmallow Crme 1/4 cup butter, softened 1/4 cup shortening 1 1/2 teaspoons vanilla extract About 2 tablespoons water 1/2 cup malted milk balls, finely crushed Buttercream Frosting 2 cups powdered sugar, sifted 1/4 cup butter, softened 1/4 cup shortening 2 tablespoons water Heat oven to 350 degrees F. Grease and flour two 8inch round cake pans. Beat all ingredients except filling and frosting in extralarge bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Pour into pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Make filling and frosting. Reserve 1 1/2 cups filling. Gently poke holes randomly in each cake layer using an elongated pastry (Bismarck) tip, pulling out little cores of cake. Gently fill holes in each layer with remaining filling. Use reserved filling to fill layers and spread on top of cake. Frost side and top edge of cake with frosting. If desired, drizzle with additional melted unsweetened chocolate and garnish with coarsely crushed malted milk balls. Cover and refrigerate 2 hours before serving. Cover and refrigerate any remaining cake. Malt Treasure Filling: Beat all ingredients except water and malted milk balls in large bowl on medium speed until light and creamy. Add 1 tablespoon water at a time until spreadable. Stir in malted milk balls. Buttercream Frosting: Beat all ingredients on medium speed until well blended.

Chocolate Malt Treasure Cake

483

Chocolate Marshmallow Creme Cake


6 egg whites, whipped 1 cup granulated sugar 1 tablespoon pure vanilla extract 1 1/2 cups Marshmallow Crme 1/3 cup cocoa powder, sifted 3/4 cup unbleached flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Preheat oven to 325 degrees F. Prepare an 8inch square pan with cooking spray and flour; set aside. In a mixing bowl, combine egg whites, sugar, vanilla extract and Marshmallow Crme. In another mixing bowl, combine cocoa powder, flour, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Bake for 30 minutes.

Chocolate Marshmallow Creme Cake

484

Chocolate Mayonnaise Cake


1 teaspoon baking soda 1 cup boiling water 1 cup coarsely chopped walnuts 1 cup coarsely chopped pitted dates 1 cup sugar 1 cup Hellmanns Real Mayonnaise 6 tablespoons grated unsweetened chocolate (1 1/2 ounces) 1 teaspoon vanilla extract 2 cups cake flour Preheat oven to 350 degrees F. Grease and flour a 9inch square pan. Stir together baking soda and boiling water in a mediumsize bowl until baking soda is dissolved. Stir in nuts and dates. With mixer at low speed, beat together sugar and mayonnaise in large bowl until well blended. Ad chocolate and vanilla extract; beat until well blended. Add date mixture; beat until blended. Gradually beat in flour until smooth. Turn into prepared pan. Bake until wooden pick inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on rack. Dust with confectioners' sugar and serve with whipped cream or frost with Fudge Frosting if desired. Fudge Frosting 2 cups confectioners' sugar 1/2 cup Hershey's Syrup 1/4 cup Hershey's Cocoa 1/4 cup melted butter 1/2 teaspoon vanilla extract Stir together all ingredients in a small bowl until blended.

Chocolate Mayonnaise Cake

485

Chocolate Mousse Cake


Cake 1 cup allpurpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/3 cup granulated sugar 2 tablespoons butter or margarine (at room temperature) 1 egg 1 teaspoon vanilla extract 1 cup milk Preheat oven to 350 degrees F. Grease 2 (9inch) round cake pans. Stir flour, cocoa, baking powder, baking soda and salt in bowl. Beat granulated sugar and butter in second bowl with electric mixer for 30 seconds to blend. Add egg and vanilla extract; beat 1 minute at high speed. On low speed, beat in flour mixture in 3 batches, alternating with milk, until smooth and fluffy. Divide between prepared cake pans. Bake until tops spring back when lightly touched and sides begin to pull from sides of pans, 10 minutes. Cool cakes in pans on rack 10 minutes. Run knife around edges; invert onto rack and cool. Filling 3/4 cup milk 1 tablespoon strawberry or other fruitflavored liqueur 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 small box chocolateflavored instant pudding mix 1 cup frozen nondairy whipped topping, thawed 1/2 cup seedless raspberry preserves 1 tablespoon confectioners' sugar Combine milk, liqueur and extracts. Add pudding mix; beat at mediumlow speed for 2 minutes. Fold in topping. Chill 3 to 5 minutes. Place 1 cake layer on serving plate. Spread with 1/4 cup raspberry preserves. Spread filling over top. Spread remaining preserves over second cake layer; invert over filling. Cover; chill until filling is firm, 1 hour. Before serving, sift confectioners' sugar over top.

Chocolate Mousse Cake

486

Chocolate Oatmeal Cake


1 1/2 cups hot water 1 cup uncooked oatmeal 1/2 cup (1 stick) butter 1 1/2 cups granulated sugar 2 eggs 1/2 cup cocoa 1 1/2 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt Preheat oven to 350 degrees F. Mix hot water and oatmeal and allow to stand for 20 minutes. Cream butter, sugar and eggs. Add oatmeal and beat well. Add flour, cocoa, baking soda and salt and beat well. Bake in a 13 x 9inch sheet pan for 35 minutes. Test for doneness and spread with Topping. Topping 6 tablespoons butter, melted 1 teaspoon vanilla extract 2/3 cup brown sugar 1 cup flaked coconut 1/4 cup cream 1/2 cup walnuts, chopped Mix in order listed and spread on hot cake and return to oven for 5 minutes. Cool.

Chocolate Oatmeal Cake

487

Chocolate Raspberry Cobbler Cake


3/4 cup butter 2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 teaspoon vanilla extract 1 1/2 cups firmly packed brown sugar 4 cups raspberries, fresh or frozen (no need to thaw) 1 cup semisweet chocolate chips Preheat oven to 350 degrees F. Melt butter in a 9 x 13inch baking pan. Mix flour, baking powder, salt, milk, vanilla extract and brown sugar. Pour half of batter directly into hot melted butter in pan. Top with 3 cups raspberries and the chocolate chips. Pour remaining batter over and top with last cup of berries. Bake for 35 to 40 minutes or until center is set. Cool at least 10 minutes before serving. Serve warm with ice cream.

Chocolate Raspberry Cobbler Cake

488

Chocolate Sheath Cake


2 cups granulated sugar 2 cups allpurpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup water 1/2 cup (1 stick) margarine 1/2 cup vegetable oil 4 tablespoons cocoa 1/2 cup buttermilk 2 eggs, slightly beaten 1 teaspoon vanilla extract Sift together sugar, flour, baking soda and cinnamon. Set aside. In a saucepan place water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside. Mix together buttermilk, eggs and vanilla extract; add to chocolate batter. Pour batter into greased and floured 13 x 9inch pan. Bake at 400 degrees F for 20 minutes. Start chocolate icing about 5 minutes before cake is done and frost cake in pan. Icing 1/2 cup (1 stick) margarine 4 tablespoons cocoa 6 tablespoons milk 1 (1 pound) box confectioners sugar 1 teaspoon vanilla extract 1 cup chopped pecans Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Then add confectioners' sugar, vanilla extract and pecans. Spread over hot cake.

Chocolate Sheath Cake

489

Chocolate Strawberry Shortcake


2 1/2 cups allpurpose flour 1/2 cup granulated sugar 1/3 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup butter 1 1/4 cups whipping cream 1 teaspoon vanilla extract 1 egg, beaten 16 ounces ricotta cheese 1/3 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips 1 pint fresh strawberries, sliced In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal. In another bowl, combine cream, vanilla extract and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8or 9inch round cake pans. Bake at 425 degrees F for 1012 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool. Stir together ricotta cheese, sugar, vanilla extract and chocolate chips. Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries.

Chocolate Strawberry Shortcake

490

Chocolate Town Special Cake


Cake 1/2 cup Hershey's cocoa 1/2 cup boiling water 2/3 cup shortening 1 3/4 cups granulated sugar 1 teaspoon vanilla extract 2 eggs 2 1/4 cups unsifted allpurpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/3 cups buttermilk or sour milk * Preheat oven to 350 degrees F. In a small bowl, stir together cocoa and boiling water until smooth; set aside. Cream shortening, sugar and vanilla extract in a large bowl until light and fluffy. Add eggs; beat well. In a separate bowl, combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into 2 greased and floured 9inch layer pans. Bake for 35 to 40 minutes, or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost with Fluffy Cocoa Frosting. NOTE: To make sour milk, use 4 teaspoons vinegar plus milk to equal 1 1/3 cups. Fluffy Cocoa Frosting 3/4 cup Hershey's cocoa 4 cups confectioners' sugar 1/2 cup butter or margarine 1 teaspoon vanilla extract 1/2 cup evaporated milk Mix cocoa and sugar together in a medium bowl. In a large bowl, use a mixer to cream part of the cocoa/sugar mixture with the butter. Blend in vanilla extract and half of the milk. Add remaining cocoa/sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency (additional milk may be added if required). Fills and frosts two 9inch layers, 8 to 10 servings.

Chocolate Town Special Cake

491

Chocolate Zucchini Cake


3/4 cup brown sugar 1/2 cup granulated sugar 1/2 cup butter 1/2 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 1/2 cup buttermilk 2 1/2 cups flour 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon salt 2 teaspoons baking soda 4 tablespoons cocoa 2 cups grated zucchini 1/2 to 1 cup chocolate chips Cream together sugars, butter and oil. Mix eggs, vanilla extract and buttermilk. Combine the two mixtures. Sift and mix all dry ingredients. Combine everything, except chocolate chips, and mix well. Pour into a greased 13 x 9inch pan and bake at 325 degrees F for 45 minutes. Sprinkle chocolate chips on hot cake.

Chocolate Zucchini Cake

492

ChocolateMint Brownie Cake


8 servings. Cake 2 ounces unsweetened chocolate, chopped 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup allpurpose flour 1/4 teaspoon ground cinnamon Icing 6 ounces goodquality white chocolate (such as Lindt or Baker's), chopped 3 tablespoons whipping cream 3/4 teaspoon peppermint extract Glaze 6 tablespoons whipping cream 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped White chocolate curls (optional) Fresh mint sprigs (optional) Halved strawberries (optional) For cake: preheat oven to 350 degrees F. Butter and flour an 8inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla extract. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top. Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely. For icing: Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing even over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour. For glaze: Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.

ChocolateMint Brownie Cake

493

The Ultimate Cake Book Place cake on rack set over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving. Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.

ChocolateMint Brownie Cake

494

Chocolate, Rum and Almond Cake


Cake 4 ounces (112 gr). semisweet chocolate 2 tablespoons (30 ml) dark rum 1/2 cup (125 ml) butter, unsalted, softened 2/3 cup (150 ml) granulated sugar 1/4 teaspoon (1 ml) cream of tartar 1 pinch salt 2 tablespoons (30 ml) granulated sugar 1/3 cup (80 ml) almonds, blanched, pulverized 1/4 teaspoon (1 ml) almond extract 3/4 cup (175 ml) flour, plain, bleached, sifted, less 1 1/2 tablespoons 3 eggs, separated Frosting 3 (1 ounce 28 gr) squares semisweet chocolate 1 1/2 tablespoons (20 ml) dark rum or strong coffee 6 tablespoons (90 ml) butter, unsalted, softened Cake: Grease with butter and flour an 8inch cake pan. Melt the chocolate in a bowl in the microwave and mix it with the rum. Set aside. Measure the remaining ingredients before continuing. Cream the butter and sugar together until soft and fluffy, then beat in the egg yolks. Preheat the oven to 350 degrees F (175 degrees C) and make sure the oven rack is in the center of the oven. Clean the beaters of all fat and in a separate bowl whip the egg whites on low speed until they begin to foam. Add the cream of tartar and salt, and gradually increase beating speed to fast. When the egg whites hold their shape in a soft mass, beat in the 1/4 cup (60 ml) of sugar and continue beating until you can lift a bit of the mixture in a rubber spatula and they hold their shape, dropping off into a little point with a curling tip. The texture should be smooth and shiny, not dry. Set the egg whites aside. Stir up the chocolate to make a perfectly smooth soft cream. Stir the chocolate into the butter, sugar and yolk mixture. Add the almonds, almond extract and flour. With a rubber spatula, stir in one fourth of the beaten egg whites to soften the batter, then scoop the rest on top of the batter. Rapidly and delicately fold in the egg whites, revolving the bowl as you go, until egg whites and batter are blended. This should take not more than one minute. Turn the batter into the prepared pan, tilting pan in all directions so cake will bake evenly and not be larger in the center. Bake for 25 minutes. Cake is done when it has puffed to top of pan. Put foil over the top of the cake if it starts to get too brown. When cake is done, the center will still move slightly when pan is shaken. A wooden pick plunged into the 2 1/2 to 3 inch outermost circumference of the cake (i.e. not in the center) should come out clean. If the cake is not quite done, bake a few minutes more. Allow to cool in the pan for 10 minutes, then run a knife around the edge of the pan, invert a cake rack over the top of the pan and turn the pan upside down to unmold the cake onto the rack. Allow cake to cool for 2 hours before icing. Frosting: Melt the chocolate in the microwave and mix in the rum. Beat in the butter one tbsp at a time, beating until perfectly smooth. Then beat over cold water, if necessary, until icing is of spreading consistency. Ice the cake and decorate with slivered almonds, if desired. Chocolate, Rum and Almond Cake 495

Cinnamon Toast Cake


2 cups allpurpose flour 1 cup granulated sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 tablespoons melted butter or margarine 1 teaspoon vanilla extract Topping 1/2 cup melted butter or margarine 1/2 cup granulated sugar 1 1/2 teaspoons cinnamon Preheat oven to 350 degrees F. Grease well and lightly flour a 15 x 11 x 1inch jellyroll pan. Combine dry ingredients. Stir in milk, 2 tablespoons butter and vanilla extract until batter is smooth. Spread evenly into prepared jellyroll pan. Bake for 20 to 25 minutes until lightly browned. While cake is baking, combine 1/2 cups sugar and cinnamon. Remove cake from oven. Drizzle 1/2 cup melted butter over top of the cake; sprinkle with sugarcinnamon mixture and return to oven; bake 10 minutes more. Serve warm.

Cinnamon Toast Cake

496

Citrus CreamFrosted Deep Dark Chocolate Cake


2 cups granulated sugar 1 3/4 cups allpurpose flour 3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Citrus Cream Frosting or Mocha Cream Frosting Heat oven to 350 degrees F. Grease and flour two 9inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla extract; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely. Frost with Citrus Cream Frosting or Mocha Cream Frosting. Citrus Cream Frosting 1/4 cup butter, softened 1/4 cup shortening 3 2/3 cups (1 pound) confectioners' sugar 2 tablespoons whipping cream 1 to 1 1/2 tablespoons orange juice 1 to 2 tablespoon smilk Beat butter and shortening in large bowl until well blended. Add confectioners' sugar alternately with whipping cream, orange juice concentrate and milk, beating to spreading consistency. Makes about 2 1/3 cups. Mocha Cream Frosting 6 tablespoons butter or margarine, softened 2 2/3 cups confectioners' sugar 1/4 cup Hershey's Cocoa or Hershey's European Style Cocoa 2 teaspoons powdered instant coffee or espresso 3 to 4 tablespoons milk, heated slightly 1 teaspoon vanilla extract Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla extract. Makes about 2 cups.

Citrus CreamFrosted Deep Dark Chocolate Cake

497

Clabber Cake
1 cup (2 sticks) margarine 2 cups granulated sugar 2 eggs 1/4 to 1/2 cup cocoa 3 1/2 cups cake flour 2 teaspoons baking soda (dissolved in a little water) 1 teaspoon vanilla extract Cream butter and sugar. Add eggs. Sift cocoa and cake flour. Add alternately flour and cocoa with milk, salt, baking soda and vanilla extract. Bake in 13 x 9inch pan at 350 degrees F for 45 minutes. Ice with chocolate or butterscotch icing.

Clabber Cake

498

CocaCola Carrot Cake


2 cups allpurpose flour, sifted 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons cocoa powder 1 1/2 cups granulated sugar 3 eggs 1/2 cup vegetable oil 3/4 cup CocaCola 1 1/2 teaspoons vanilla extract 2 1/4 cups raw carrots, grated 1 cup nuts, chopped 1 cup coconut, flaked CocaCola Syrup 3/4 cup granulated sugar 2 teaspoons cocoa powder 6 tablespoons CocaCola 6 tablespoons butter 1 tablespoon light corn syrup 1/2 teaspoon vanilla extract Mix all dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup CocaCola and vanilla extract; beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9inch pan in a preheated 350 degree F oven for 40 50 minutes or until the cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the CocaCola syrup (see syrup instructions below) slowly, evenly over the top. Serve warm or at room temperature with lightly sweetenedvanilla flavored whipped cream. CocaCola Syrup Combine sugar, cocoa, CocaCola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Continue boiling and stirring until thick and syrupy, approximately 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake.

CocaCola Carrot Cake

499

Cocoa Cake
1 cup sifted cake flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 6 eggs 1 1/3 cups firmly packed brown sugar 1 cup sour cream 2 teaspoons vanilla extract 1/4 teaspoon almond extract Confectioners sugar In a small bowl, mix dry ingredients. In a large bowl, beat egg whites, brown sugar, sour cream, vanilla extract and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened. Pour batter into an 8inch square greased baking pan. Bake at 350 degrees F until center of cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15 minutes, then invert it onto a serving plate. Serve warm or cool. Just before serving, sift confectioners' sugar over cake. To serve, cut cake into rectangles.

Cocoa Cake

500

Collector's Cocoa Cake


3/4 cup butter 1 3/4 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups unsifted flour 3/4 cup Hersheys Cocoa 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 1/3 cups water Cream butter until fluffy. Add eggs, sugar and vanilla extract. Beat 1 minute at medium. Combine cocoa, flour, baking soda and salt, add alternately with water to creamed mixture. Put into 2 greased and floured cake pans and bake at 350 degrees F for 3540 minutes. Cool 10 minutes and remove from pan. Chocolate Butter Icing 1/3 cup butter 2 cups sugar confectioners' 2 squares Hersheys Baking Chocolate, melted 1 teaspoon vanilla extract 2 tablespoons milk or light cream (about) Cream butter, add sugar gradually, while beating constantly. Add melted baking chocolate, then add vanilla extract. Thin with milk or cream until of right consistency to spread. Spread on warm cake. This gives a rich icing of medium color and decidedly fudgelike consistency. I always added teaspoonful or more of Hersheys Cocoa for darker color and more chocolaty taste. Sprinkle chopped walnuts or other decoration on top if desired. Yield: 1 1/2 cups icing or enough for an 8 or 9inch layer cake.

Collector's Cocoa Cake

501

Cranberry Cake
16 servings 1 egg 1/2 cup plus 3 tablespoons granulated sugar 1/2 cup milk 1 tablespoon vegetable oil 1 tablespoon orange juice 1/4 teaspoon almond extract 1 1/2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces fresh cranberries (2 cups) 2 tablespoons margarine or butter Preheat oven to 375 degrees F. Beat egg; add 1/2 cup sugar, milk, oil, orange juice and almond extract; mix thoroughly. Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into an 8inch square pan that has been sprayed with nonstick spray. Chop cranberries in a blender or food processor; spoon over batter. Mix 1/2 cup flour with 3 tablespoons sugar and cut in 2 tablespoons margarine. Sprinkle over cranberries. Bake at 375 degrees F for 25 to 30 minutes. Serve warm.

Cranberry Cake

502

Cranberry Cake with Butter Sauce


2 cups flour 1 cup granulated sugar 1 egg, slightly beaten 1 teaspoon vanilla extract 1 cup milk 3 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon lemon zest (no white part) 2 cups fresh cranberries Mix together all ingredients. Bake in a 13 x 9inch pan at 400F for 40 minutes. Serve warm with Butter Sauce. Butter sauce 1/2 cup butter 3 tablespoons flour 1 cup granulated sugar 3/4 to 1 1/2 cups cream Melt butter in a saucepan, then blend in flour and sugar. Stir over medium heat for one minute. Stir in saucepan over medium heat for one minute. Add cream. Continue to cook until thick.

Cranberry Cake with Butter Sauce

503

Cranberry Sauce Cake


Serving size: 12 3 cups sifted allpurpose flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon salt 16 ounces whole cranberry sauce, divided 1 cup chopped pecans 1 cup mayonnaise or salad dressing 2 tablespoons grated orange rind 1/2 cup orange juice 2 tablespoons butter or margarine 2 cups sifted powdered sugar Heat oven to 350 degrees F. Sift flour, sugar, baking soda and salt into mixing bowl. Reserve 1/4 cup cranberry sauce, pecans, mayonnaise, orange rind and orange juice into dry ingredients; stir well. Turn into a greased 9 x 13inch pan. Bake 45 minutes. While cake bakes, mix the reserved 1/4 cup cranberry sauce, butter, and powdered sugar until creamy. Spread on warm cake.

Cranberry Sauce Cake

504

Crazy Cake
Cake 1 1/2 cups sifted flour 1 cup granulated sugar 3 tablespoons cocoa 1 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons vegetable oil 1 tablespoon vinegar 1 1/2 teaspoons vanilla extract 1 cup cold water Set oven rack in the center of oven and preheat oven to 350 degrees F. Mix flour, sugar, cocoa, baking soda and salt very well directly in an ungreased 8inch square baking dish. Be sure these ingredients are mixed thoroughly. Make three depressions in the dry ingredients. Into one pour the oil. In the second add the vinegar. In the third add the vanilla extract. Pour cold water over all. Stir all the ingredients together with a fork until nicely blended, but do not beat. Bake for 30 minutes. Remove from oven and cool. Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup confectioners' sugar or honey 2 to 4 tablespoons milk 1 teaspoon vanilla extract Beat cream cheese and confectioners' sugar until fluffy. If necessary, thin with milk and beat until smooth. Mix in vanilla extract. Spread cooled cake with frosting, cut into squares, and set on a serving platter. Makes 9 squares.

Crazy Cake

505

Cream Cheese Sheet Cake


1 cup plus 2 tablespoons butter, softened 6 ounces cream cheese, softened 2 1/4 cups granulated sugar 6 eggs 3/4 teaspoon vanilla extract 2 1/4 cups cake flour Frosting 1 cup granulated sugar 1/3 cup evaporated milk 1/2 cup butter 1/2 cup semisweet chocolate chips Cream butter, sugar and cream cheese. Add eggs one at a time beating well after each addition. Beat in vanilla extract. Add flour and mix well. Pour into 15 x 10 x 1 inch jellyroll pan. Bake at 325 degrees F for 3035 minutes. Cool completely. Frosting: Combine sugar and milk in saucepan. Bring to a boil over medium heat. Cover and cook for 3 minutes (dont stir!) Stir in butter and chocolate chips until melted cool slightly. Stir and spread over cake.

Cream Cheese Sheet Cake

506

Cream Puff Cake


1/2 cup butter 1 cup water 1 cup allpurpose flour 4 eggs 8 ounces cream cheese, softened 4 cups milk 3 small boxes instant vanilla pudding 1 pint cream, whipped Chocolate syrup Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball. Turn into a bowl and beat in eggs one at a time, beating well between each addition. Spread flat on a greased 13 x 9inch pan. Bake at 400 degrees F for 35 to 40 minutes. Cool. Mix together cream cheese and milk and beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving.

Cream Puff Cake

507

Dark Chocolate Pecan Torte


4 ounces unsweetened baking chocolate, broken up 1/3 cup butter or margarine 1 1/2 cups granulated sugar 1 1/2 teaspoons vanilla extract 3 eggs, separated 1/2 cup allpurpose flour 3 tablespoons water 3/4 cup pecans, finely chopped 1/8 teaspoon cream of tartar 1/8 teaspoon salt In a small microwave safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1 minute or until smooth when stirred. Line bottom of 9inch springform pan with foil, butter foil and sides of pan. Preheat oven to 350 degrees F. In large mixer bowl, combine chocolate mixture, sugar, and vanilla; beat well. Add egg yolks one at a time, beating well after each addition. Blend in flour and water; beat well. Stir in pecans. In a small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form, carefully fold into chocolate mixture. Pour batter into prepared pan and bake 45 minutes or until top appears dry. Torte will not test for done in center. Cool one hour. Cover and refrigerate until firm. Remove side of pan and invert onto serving plate, remove bottom of pan. Carefully remove foil. Pour Chocolate Glaze over top and spread evenly over top and sides. Chocolate Glaze In a small mixer bowl, combine 1 cup confectioners sugar and 1/2 teaspoon vanilla extract; set aside. In a small microwave safe bowl, place 2 tablespoons butter or margarine, 2 tablespoons water and 1 (1 ounce) square unsweetened chocolate. Microwave on HIGH (100%) for one minute or until smooth when stirred. Add to sugar mixture, beating until smooth. Add hot water, 1 tablespoon at a time, if necessary for desired consistency.

Dark Chocolate Pecan Torte

508

Delicate White Cake with Lemon Filling


White Cake 1/2 cup shortening 1 1/2 cups granulated sugar 2 1/4 cups sifted cake flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 cup water 1/4 teaspoon vanilla extract 5 egg whites, stiffly beaten Cream shortening; add sugar gradually and cream thoroughly. Sift flour, baking powder and salt together and add to sugar mixture alternately with the milk and water mixed. Add vanilla extract and fold in egg whites. Pour into 2 wellgreased and floured 8inch cake pans. Bake at 350 degrees F for 30 to 35 minutes. Cool. Remove from pans. Lemon Filling 5 egg yolks 1 cup granulated sugar 1/2 cup lemon juice 2 tablespoons grated lemon rind Confectioners sugar Beat egg yolks and add remaining ingredients. Place mixture in top of double boiler and cook over hot water until thick. Let filling cool, then spread between cake layers. Dust cake with confectioners' sugar.

Delicate White Cake with Lemon Filling

509

Devil's Food Cake


1 cup granulated sugar 1/2 cup butter, margarine or Crisco 1 egg 1 cup buttermilk Salt, to taste 1 teaspoon vanilla extract 4 tablespoons cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups flour Mix sugar, cocoa and shortening; add egg and vanilla extract. Beat with mixer for about 2 minutes. Sift together flour, salt, baking soda and baking powder. Mix alternately with buttermilk to the above mixture. Beat about 2 minutes more or until creamy and smooth. Pour into greased and floured 13 x 9inch oblong cake pan. Spread evenly. Bake 30 minutes at 350 degrees F. When cool, top with favorite icing.

Devil's Food Cake

510

Double Cherry Refrigerator Sheet Cake


1 (3 ounce) box cherry gelatin 1 (18.25 ounce) box cherryflavored cake mix Dissolve JellO in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake while it is still in pan with meat fork or wooden pick; space holes about one half inch apart. With a cup, slowly pour JellO mixture into holes. Refrigerate cake while preparing topping. Topping 1 envelope whipped topping mix, 2 to 2 1/2 cups yield 1 (4serving size) box vanilla instant pudding mix 1 1/2 cups cold milk 1 teaspoon vanilla extract In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla until stiff, 3 to 8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen. Serves 16 to 20.

Double Cherry Refrigerator Sheet Cake

511

Egg Noodle Cake


8 ounces wide egg noodles 1 large egg 2 large egg whites 1 cup ricotta cheese 3/4 cup lowfat yogurt 1 1/4 cups packed brown sugar 2 ounces cream cheese 1/3 cup unsweetened cocoa Preheat oven to 350 degrees F. Spray a 9inch springform pan with vegetable spray. In a pot of boiling water, cook noodles for 8 minutes or until tender but firm; drain. Rinse under cold running water; drain. In a food processor, combine eggs, egg white, ricotta cheese, yogurt, brown sugar, cream cheese and cocoa; pure until smooth. Transfer to a bowl; add noodles, combining well. Pour into springform pan. Chocolate Topping 1/4 cup packed brown sugar 2 tablespoons semisweet chocolate chips 1 tablespoon unsweetened cocoa In a bowl combine brown sugar, chocolate chips and cocoa; mix well. Sprinkle over cake. Bake in preheated oven for 30 to 35 minutes or until set.

Egg Noodle Cake

512

Egyptian Chocolate Cake


1 3/4 cups unbleached flour, sifted 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 4 ounces semisweet chocolate 1/2 cup brewed strong coffee 1/2 cup butter or regular margarine 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk Cinnamon Whipped Cream 2 cups heavy whipping cream 1/4 cup granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and wax paperlined 8inch cake pans. Bake in a preheated 350 degree F oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. Cinnamon Whipped Cream: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla extract, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream.

Egyptian Chocolate Cake

513

English Toffee Crunch Cake


1 cup chopped pecans 3 tablespoons butter, melted 2/3 cup butter, softened 1 cup granulated sugar 1 1/2 teaspoons vanilla extract 2 eggs 2 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk Butter PecanCream Cheese Frosting 1/4 cup butter, softened 8 ounces cream cheese, softened 1 teaspoon vanilla extract 4 cups powdered sugar 1/2 cup English toffee bits 1/3 cup reserved toasted chopped pecans Heat oven to 350 degrees F. Grease and flour 3 round 9inch cake pans. Stir together pecans and melted butter. Spread evenly on ungreased cookie sheet. Bake 1015 minutes or until golden brown, stirring occasionally; cool. Keep oven at 350 degrees. Beat softened butter and sugar in medium bowl on medium speed until fluffy. Beat in vanilla. Beat in eggs, one at a time, until smooth. Gradually add dry ingredients and milk, beating well after each addition. Stir in 1 cup of the toasted pecans. Pour into pans. Bake 3035 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans. Cool completely. Make frosting by beating butter, cream cheese and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth and spreadable. Stir in toffee bits and pecans. Fill and frost layers with frosting. Garnish with chopped pecans, if desired. Cover and store any remaining cake in refrigerator.

English Toffee Crunch Cake

514

Esther's OrangeMarmalade Layer Cake


Cake 3 cups cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup softened unsalted butter 2 cups granulated sugar 3 large eggs (at room temperature), beaten lightly 1 tablespoon grated orange zest 1 1/2 teaspoons vanilla extract 1 cup buttermilk (at room temperature) Preheat oven to 325 degrees F. Butter two 9inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess. In a bowl, sift the flour, baking soda, and salt. In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes. Meanwhile, make the Orange Syrup. Orange Syrup 1 cup freshly squeezed orange juice 1/4 cup granulated sugar In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a wooden pick or wooden skewer, poke holes at 1/2inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely. Filling 1 cup orange marmalade In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes. Frosting 3/4 cup wellchilled heavy cream 3 tablespoons granulated sugar 3/4 cup wellchilled sour cream

Esther's OrangeMarmalade Layer Cake

515

The Ultimate Cake Book In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency. To Assemble the Cake Arrange one of the layers on a cake plate, carefully peel off the wax paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the wax paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.

Esther's OrangeMarmalade Layer Cake

516

Fiery Chocolate Cake


1 cup granulated sugar 1/3 cup butter or stick margarine, softened 1 large egg 1 1/4 cups allpurpose flour 6 tablespoons unsweetened cocoa 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground red pepper 1/4 teaspoon salt 3/4 cup milk 2 teaspoons vanilla extract Baking spray with flour 2 tablespoon semisweet chocolate chips Preheat oven to 350 degrees F. Beat the sugar and the butter at medium speed of a mixer until wellblended (about 5 minutes). Add egg, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt), stirring well with a whisk. Combine milk and vanilla extract. Add the flour mixture to the sugar mixture alternately with the milk mixture, beginning and ending with the flour mixture. Pour batter into a 9inch round cake pan coated with baking spray. Bake at 350F for 35 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 cake completely on wire rack. Place chips in a small heavyduty ziptop plastic bag, and seal. Submerge bag in very hot water until chips melt, or microwave on HIGH for 1 minute or until melted. Snip a tiny hole in one corner of bag; drizzle chocolate over cake. Yield: 10 servings (serving size: 1 wedge)

Fiery Chocolate Cake

517

Fresh Coconut Cake


1 cup butter 2 cups granulated sugar 6 large eggs (use 3 whites for filling) 1 cup milk 3 cups cake flour 1 teaspoon salt 2 1/2 teaspoons baking powder 1 teaspoon vanilla extract Cream butter and sugar. Add eggs and beat well. Add milk. Sift together dry ingredients and add along with vanilla extract. Line 3 (9inch) cake pans, grease, and dust with selfrising flour. Divide cake batter evenly among the prepared pans. Bake 20 to 30 minutes at 325 degrees F to 350 degrees F. Cool completely before icing. If desired, sprinkle 1 teaspoon coconut milk over each layer before icing. Frosting 1 (16 ounce) bottle light corn syrup 3 egg whites 1 teaspoon vanilla extract 1 grated FRESH coconut Bring syrup to a boil. In bowl of electric mixer, beat egg whites to soft peaks. Very slowly add boiling syrup to whites while continuing to beat. (Keep syrup at boiling point while adding.) Add vanilla extract. Ice cake and sprinkle with FRESH, grated coconut.

Fresh Coconut Cake

518

Fresh Orange Italian Cream Cake


1/2 cup butter or margarine, softened 1/2 cup shortening 2 cups granulated sugar 5 large eggs, separated 1 tablespoon vanilla extract 2 cups allpurpose flour 1 teaspoon baking soda 1 cup buttermilk 1 cup sweetened flaked coconut Fresh Orange Curd 3 cups PecanCream Cheese Frosting 1/2 cup sweetened flaked coconut, lightly toasted (optional) Glazed Pecan Halves (optional) Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended. Combine flour and baking soda; add to sugar mixture alternatively with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9inch round cake pans. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks. Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover cake and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.) Spread 3 cups PecanCream Cheese Frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange Glazed Pecan Halves around top edge of cake, if desired. Store in refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before serving, if desired. NOTE: Cake may be frosted with Pecan Cream Cheese Frosting immediately after adding the Fresh Orange Curd, but the cake layers will not be as steady. Fresh Orange Curd You can substitute reconstituted orange juice for fresh; however squeezing navel oranges only takes about 15 minutes and can make all the differences in this cake's fresh flavor. 1 cup granulated sugar 1/4 cup cornstarch 2 cups fresh orange juice (about 4 pound navel oranges) Fresh Orange Italian Cream Cake 519

The Ultimate Cake Book 3 large eggs, lightly beaten 1/4 cup butter 1 tablespoon grated orange rind Combine sugar and cornstarch in 3quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a puddinglike thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. Pecan Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup butter, softened 1 tablespoon vanilla extract 1 (16 ounce) package confectioners' sugar 1 cup chopped pecans, toasted Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans. Makes about 4 cups. Glazed Pecan Halves 2 cups pecan halves 1/3 cup light corn syrup Vegetable cooking spray Combine pecan halves and corn syrup, stirring to coat pecans. Line at 15 x 20inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan. Bake at 350 degrees F for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely. Makes 2 cups.

Fresh Orange Italian Cream Cake

520

Fresh Peach Cake


1/2 cup butter 1 1/2 cups firmly packed brown sugar 1 egg 2 cups allpurpose flour 1 teaspoon baking soda Dash of salt 1 cup buttermilk 4 peaches, peeled and diced 1/4 cup granulated sugar 1 teaspoon cinnamon Cream butter with brown sugar until light and fluffy. Beat in egg. Sift flour with baking soda and salt; add to creamed mixture alternately with buttermilk, beating until smooth after each addition. Gently blend in peaches. Pour batter into a greased 13 x 9inch pan. Sprinkle sugar and cinnamon over top. Bake at 350 degrees F for 30 to 35 minutes or until done.

Fresh Peach Cake

521

Fruit Cocktail Cake


Cake Batter 1 1/2 cups granulated sugar 2 cups flour 2 teaspoon baking soda 1 teaspoon salt 2 eggs 1 can fruit cocktail with heavy syrup, undrained 1/2 cup chopped nuts 1/2 cup shredded coconut 1/2 cup packed brown sugar Frosting 1 1/2 cups granulated sugar 2/3 cup butter 2/3 cup evaporated milk 2 teaspoons vanilla extract Preheat oven to 350 degrees F. Mix sugar, flour, baking soda, salt, eggs and the entire can of fruit cocktail including the syrup. Mix until just moistened. You still may have some lumps in it, but don't overmix. Spread into a greased floured 9 x 12 x 2inch pan. Mix nuts, coconut and brown sugar. Sprinkle over cake. Bake for 4045 minutes. Just before the cake is done baking, make the frosting. Mix sugar, butter and evaporated milk in a saucepan. Bring to a boil and add vanilla extract. When the cake is removed from the over, pour the boiling frosting liquid over the hot cake.

Fruit Cocktail Cake

522

Fudge Bottom Fantasy


Cake 5 eggs, separated 2 tablespoons water 2 tablespoons granulated sugar 1 tablespoon allpurpose flour 16 ounces chocolate chips 8 tablespoons unsalted butter Frosting 1 1/4 cups heavy whipping cream 2 tablespoons confectioners' sugar Raspberries for garnish Preheat the oven to 350F. Butter an 8inch square cake pan, line it with parchment paper and butter the parchment paper. Set aside. Place the egg yolks in a large mixing bowl and whisk with the water. Set aside. Stir the sugar and flour together in a small bowl. Melt the chocolate chips with the butter over the stove or in the microwave. This will be smooth and fairly thick. Immediately, add a large serving spoon of the chocolate/butter mixture to the egg yolks and whisk to combine. Repeat this two more times, then whisk in the sugar/flour. Continue adding the chocolate/butter until it is all whisked together. Set aside. Beat the egg whites until stiff peaks form. Fold the egg whites into the batter in two or three additions. You do not need to have the egg whites completely blended before adding more. Pour the batter into the prepared pan and bake at 350F for 40 minutes. Cool completely on a cooling rack. Once the cake is cool, invert the cake onto a cooling rack; remove the parchment paper and transfer onto a serving plate. Beat whipping cream and confectioners' sugar in a mixing bowl until stiff peaks form. Frost the sides and the top of the cake with the whipping cream. Place the raspberries around the bottom of the cake.

Fudge Bottom Fantasy

523

Fudgy Triple Chocolate Brownie Cake


Serves 20. 1 (18 1/4 ounce) box dark chocolate cake mix 1 (4 ounce) box instant chocolate pudding mix 1 cup nonfat sour cream 1/2 cup Smuckers Baking Healthy 1/2 cup water 2 eggs 1/2 cup miniature chocolate chips Powdered sugar (optional) Spray a 9 x 13inch baking pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients except chocolate chips and powdered sugar. Mix on medium speed until smooth, about 2 minutes. Fold in chocolate chips; pour into prepared pan. Bake at 350 degrees F for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool. If desired, sprinkle with powdered sugar before serving.

Fudgy Triple Chocolate Brownie Cake

524

General Robert E. Lee Cake


2 cups sifted allpurpose flour 1/2 teaspoon cream of tartar 1 1/2 teaspoons baking powder 8 eggs, separated 2 cups granulated sugar Grated rind and juice of 1 lemon Dash of salt Grease and flour four 9inch cake pans. Sift together flour, cream of tartar and baking powder four times. Beat egg yolks with a rotary or electric beater until very thick, light and creamy. Add the sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. (This is a sponge cake, essentially, so thorough beating is imperative.) Stir in lemon rind and lemon juice. Beat egg whites and salt until egg whites stand in peaks. Fold into egg yolk mixture alternately with the flour until well mixed. Spoon into cake pans and bake in a preheated 325 degree F oven 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the Lemon Jelly Filling and LemonOrange Frosting. Lemon Jelly Filling 6 egg yolks 2 cups granulated sugar Grated rind of 2 lemons Juice of 4 lemons 1/2 cup butter Mix egg yolks with sugar, lemon rind and lemon juice and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake. LemonOrange Frosting 1/4 cup butter 6 cups confectioners' sugar, sifted 1 egg yolk 2 tablespoons lemon juice 3 to 4 tablespoons orange juice Grated rind of 1 lemon Grated rind of 2 oranges Beat or work butter until it has the appearance of thick cream. Stir in confectioners' sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated lemon and orange rind. Spread on sides and top of cake.

General Robert E. Lee Cake

525

George Washington Cake


3 eggs 2 cups granulated sugar 1 cup oil 2 cups selfrising flour 2 teaspoons cinnamon 1 teaspoon vanilla extract 1 cup chopped walnuts 4 cups peeled, sliced apples Icing 6 ounces softened cream cheese, room temperature 1/4 cup melted butter 2 cups confectioners sugar 1 tablespoon lemon juice Beat eggs until thick and light. Combine sugar and oil at medium speed. Mix cinnamon with flour. Add to egg mixture. Add vanilla flavoring and walnuts. Mix all together. Distribute sliced apples evenly in bottom of long 2 or 3quart baking dish. Spread mixture evenly over apples. Bake at 350 degrees F from 45 minutes to 1 hour. (Watch cake and do not overcook.) Icing: Mix cream cheese until fluffy, add butter and mix. Add sugar, then lemon juice. Mix all together well. Spread over cool cake. Slice apples thin with peeling on. Dip in lemon juice. Arrange in rows on top of iced cake.

George Washington Cake

526

German Apple Skillet Cake


3 large eggs 3/4 cup allpurpose flour 2 tablespoons granulated sugar 3/4 cup milk 1 teaspoon cinnamon 1 teaspoon vanilla extract 2 cups thinly sliced tart green apples (about 2) 1/4 cup unsalted butter Maple syrup In a large bowl, whisk together the eggs, flour and sugar until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, whisking until the mixture is combined well, then stir in the apples. In a 9 or 10inch cast iron skillet, melt the butter over moderate heat. Pour the batter into the skillet, spreading the apples evenly. Bake the cake in the middle of a 375 degree F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet. Serve the cake cut into wedges with maple syrup.

German Apple Skillet Cake

527

German Chocolate Cake


Cake 4 ounces Baker's German's Sweet Chocolate 1/2 cup water 1 3/4 cups cake flour, sifted 1 teaspoon baking soda 1/4 teaspoon salt 2 cups granulated sugar 1 cup unsalted butter (at room temperature) 4 eggs, separated 1 1/2 teaspoons vanilla extract 1 cup buttermilk Preheat the oven to 350 degrees F. Grease and flour three 9inch round cake pans. Add wax paper or parchment cut in circles to fit the pans, and grease and flour the paper. Melt together the chocolate and water over low heat in a small saucepan. Keep the mixture warm. Sift together the flour, baking soda and salt in a small bowl, and set the bowl aside. With a mixer, cream together the sugar and butter. Add the egg yolks, then the chocolate and the vanilla extract, beating well after each addition. Mix in the sifted dry ingredients in batches, alternating with the buttermilk, and combine well. Beat the egg whites in another bowl, preferably copper, until stiff peaks form. Fold the whites gently into the batter by hand. Divide the batter equally among the prepared pans. Bake for 30 to 32 minutes, or until a wooden pick inserted in the center comes out clean. Allow the layers to stand in their pans for about 5 minutes. Run a knife around their edges, invert them onto cake racks, and remove them from the pans. Let them cool. While the layers cool, prepare the frosting. To assemble the cake, place one layer on a decorative serving plate. Spread onethird of the frosting over the top of the cake layer. Repeat with the remaining layers and frosting. The cake is best the day it's made, but because it's quite moist, it keeps another day or two tightly covered. Coconut Pecan Frosting 1 1/2 cups evaporated milk 1 1/3 cups granulated sugar 3/4 cup unsalted butter 4 egg yolks, lightly beaten 2 teaspoons vanilla extract Pinch of salt 2 cup shredded coconut 1 3/4 cup chopped pecans, toasted Combine milk, sugar, butter, egg yolks, vanilla extract and salt in a large, heavy saucepan. Cook over mediumlow heat, stirring constantly, until the mixture is slightly thickened, about 12 to 14 minutes. Remove the pan from the heat, and stir in the coconut and pecans. Continue stirring the frosting until German Chocolate Cake 528

The Ultimate Cake Book it stiffens enough to spread thickly.

German Chocolate Cake

529

German Peach Cake


1 1/2 cups sifted flour, divided 1/2 teaspoon salt, divided 1/2 cup butter 1/3 cup sour cream 4 cups sliced peaches 3 egg yolks 1 cup sugar Mix 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Cut in butter until the size of peas. Stir in 2 tablespoons sour cream. Press mixture into an 8inch square pan. Bake at 375 degrees F for 20 minutes. Spread peaches on baked crust. Mix remaining ingredients (1/4 cup flour, 1/4 teaspoon salt, 3 tablespoons plus 1 teaspoon sour cream, 3 egg yolks and 1 cup sugar) and pour over peaches. Bake at 375 degrees F for an additional 35 to 40 minutes or until firm. Serve with whipped cream.

German Peach Cake

530

German Sweet Chocolate Cake


4 ounces German chocolate 1/2 cup boiling water 1 cup butter or margarine 2 cups granulated sugar 4 egg yolks 1 teaspoon vanilla extract 2 1/2 cups sifted allpurpose flour 1 teaspoon baking soda 1 cup buttermilk 4 egg whites, stiffly beaten Melt chocolate in boiling water; let cool. Cream butter and sugar; add egg yolks, vanilla extract and chocolate, beating well after each addition. Add flour with baking soda sifted in, alternately with buttermilk. Fold in egg whites. Pour batter into 3 greased and floured 8 or 9inch cake pans. Bake at 350 degrees F for 30 to 40 minutes. When cool, frost with Coconut Pecan Icing. Coconut Pecan Icing 1 cup evaporated milk 1 cup granulated sugar 4 egg yolks 1 teaspoon vanilla extract 1 1/3 cups coconut 1 cup pecans, chopped Cook milk, sugar, egg yolks and vanilla extract until thickened. Add coconut and pecans. Cool, then beat until it is of spreading consistency.

German Sweet Chocolate Cake

531

Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting


Batter 2 cups flour 1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt (optional) 1 1/2 cups buttermilk 1 cup butter, softened 4 eggs 1 teaspoon pure vanilla extract Frosting 4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate, broken into 1inch pieces 2 teaspoons granulated instant coffee 2 tablespoons boiling water 2/3 cup butter 2 cusp confectioners' sugar 1/3 cup milk 1 1/2 teaspoons pure vanilla extract Preheat the oven to 350 degrees F. Grease the bottoms of two 8 or 9inch round cake pans and line with wax paper. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and the butter. Beat on medium for 2 minutes. Add the remaining 1/2 cup of buttermilk, the eggs, and the vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the wax paper, and transfer them to the wire rack to cool completely. To make the frosting: Melt the chocolate pieces in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake. Servings: 12

Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting

532

Gingerbread Cake
Beat: 1/2 cup shortening (or margarine) 1/2 cup granulated sugar 1 egg 1/2 cup molasses Add: 1 1/2 cups flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon ginger (I use more) 1/2 teaspoon cinnamon 1/2 cup boiling water Beat well and bake in greased 8inch square pan at 350 degrees F for 3540 minutes. Serve with whipped cream or ice cream.

Gingerbread Cake

533

Gingerbread Cake with Pudding Sauce


1/4 cup softened butter 2 tablespoons granulated sugar 3/4 cup boiling water 1 egg 1 cup light molasses 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ginger 1/2 teaspoon cinnamon 1 3/4 cups flour Cream sugar and butter; add boiling water. Add eggs; whip up well. Add molasses, salt, flour, baking soda and spices. Bake in an 8inch square pan at 375 degrees F for 20 minutes. Cut into squares and serve with ice cream or Pudding Sauce. Pudding Sauce 4 tablespoons butter 1 1/2 cups brown sugar 1 teaspoon rum or brandy extract 4 tablespoons cornstarch 1 cup boiling water Melt butter; add cornstarch and blend. Add sugar and boiling water. Cook until no taste of starch remains. Remove from heat and add extract.

Gingerbread Cake with Pudding Sauce

534

Gold Nugget Chocolate Cake


2 cups granulated sugar 3/4 cup (1 1/2 sticks) butter 3 eggs 2 teaspoons vanilla extract 2 1/2 cups allpurpose flour 1/2 cup cocoa powder 1/2 teaspoon salt 1/4 cup vinegar 3/4 cup milk 2 teaspoons baking soda 3/4 cup boiling water Fudge Icing Blend sugar, butter, eggs and vanilla extract with electric mixer until fluffy. Sift together flour, cocoa and salt; set aside. Combine vinegar and milk. Alternately, add dry and liquid mixtures to first mixture. Combine baking soda and boiling water; add to mixture. Mix thoroughly; batter will be thinner than for most cakes. Bake in a 13 x 9inch pan at 350 degrees F for 35 to 45 minutes. Frost while still warm. Fudge Icing 1 1/2 cups granulated sugar 1/2 cup cocoa powder 1/2 cup milk 1/3 stick butter 1 to 2 cups confectioners sugar 2 cups chopped walnuts In a saucepan, combine sugar, cocoa, milk and butter. Bring to a steady boil and cook, stirring, about 5 minutes. Cool slightly. Add 1 to 2 cups confectioners' sugar to desired consistency. Add walnuts; frost warm cake.

Gold Nugget Chocolate Cake

535

Gooey Coconut Cake


Coconut Custard Filling 1 1/4 cups milk 1 1/4 cups coconut milk, shaken well 5 egg yolks 3 tablespoons cornstarch 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 1/3 cups shredded coconut In a heavy mediumsize saucepan, warm milk and coconut milk. Place a strainer over a large bowl set in a larger bowl of ice. In a bowl with a pouring spout, beat the yolks, cornstarch and sugar together until smooth and ribbonlike, about 1 minute. Whisk half the hot milk into the yolks, then pour back into the remaining milk and slowly bring to a boil. Boil, whisking constantly, for 1 minute. Custard will thicken quickly. Immediately strain. Stir in vanilla extract, and keep stirring to cool. Spread shredded coconut on a cookie sheet. Toast at 350 degrees F about 15 minutes, or until lightly browned. Reserve 1/3 cup for top of cake. Add remaining coconut to custard. Press plastic wrap directly over the surface of the custard to prevent skin from forming, and chill for about 2 hours. Cake 2 2/3 cups cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup butter, in pieces 1 3/4 cups granulated sugar 4 egg yolks 1 1/2 teaspoons vanilla extract 1 cup coconut milk 1/2 cup shredded coconut 4 egg whites Grease 2 (9inch) cake pans. Line with wax paper traced to fit the bottoms of the pans. Preheat oven to 350 degrees F. Sift dry ingredients together 3 times. In another bowl, cream butter with sugar until fluffy. Add yolks, one at a time, beating until each one is incorporated. Add vanilla extract. Alternately add coconut milk and dry ingredients to butteregg mixture. Fold in the 1/2 cup shredded coconut. Beat egg whites to stiff, glossy peaks, then gently fold into batter. Pour batter into the prepared pans. Bake 25 minutes. Cool in pans set on racks for 10 minutes. Run a knife around pans and turn cakes out on racks to cool completely. Coconut Drizzle 1 cup coconut milk 1 teaspoon granulated sugar Mix together coconut milk and sugar and pour liquid over cake layers before frosting. Swirl Frosting 1/2 cup water 1 cup light corn syrup Gooey Coconut Cake 536

The Ultimate Cake Book 1 1/2 cups granulated sugar 3 egg whites Bring water, corn syrup and sugar to a boil over mediumhigh heat. Cook until mixture is clear and can spin a thread (230 degrees F to 234 degrees F). If sugar browns, it will become too caramelized and frosting will be stiff. Meanwhile, beat egg whites to stiff peaks. Adding the hot sugar mixture in a slow stream, beat it into the whites, and keep beating about 5 minutes, until glossy, stiff peaks form and frosting is cool. To assemble, trim any hardened surfaces from cakes, then halve them horizontally. Brush Coconut Drizzle on the layers with a pastry brush. Fill and frost cake with Swirl Frosting. Sprinkle reserved toasted coconut on top of cake.

Gooey Coconut Cake

537

Gooey Garden Carrot Cake


Preheat oven to 375 degrees F and prepare two very large cake pans covered in Crisco and then dusted with flour. Combine in a large bowl: 2 cups flour 2 cups granulated sugar 2 teaspoons baking soda 3 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon baking powder Combine in a smaller bowl: 4 eggs 2 teaspoons vanilla extract 1 1/2 cups corn oil Combine ingredients in the larger bowl and add: 3 cups shredded carrots 1 (16 ounce) can crushed pineapple drained 1 box chopped dates 1 cup large flaked coconut 1 cup pecan halves 1 cup raisins Mix all together and fill pans 3/4 full and bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean. **You can choose either of the following toppings to use. Topping 1 Mix together and boil for 5 minutes: 1 cup granulated sugar 1/2 cup buttermilk 1/4 cup butter 1 teaspoon vanilla extract Prick the top of the hot cake with a fork and pour the mixture over the top. Topping 2 Mix together: 4 cups powdered sugar 16 ounces cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 4 teaspoons vanilla extract Frost cake. Gooey Garden Carrot Cake 538

Graham Cracker Cake


1/2 cup butter or margarine 1 cup granulated sugar 3 eggs, separated 1 (16 ounce) package graham cracker crumbs 1 1/2 cups milk 3 teaspoons baking powder Cream butter, sugar and egg yolks; add crumbs, milk and baking powder. Mix well. Fold in egg whites. Bake in 2 (8inch) round pans at 325 degrees F to 350 degrees F for 30 minutes. Frosting 1/2 cup butter or margarine 1 pound confectioners' sugar 1 egg Lemon juice, to taste Beat confectioners' sugar and egg until smooth. Add lemon juice to taste; beat in butter until creamy smooth. Frost cool cake.

Graham Cracker Cake

539

Granny Cake
1 1/2 cups granulated sugar 2 cups allpurpose flour 1 (16 ounce) can crushed pineapple with juice 1 teaspoon salt 2 eggs 1 teaspoon baking soda Mix dry ingredients. Add eggs and pineapple; mix thoroughly and pour into greased 13 x 9inch pan. Topping 1/2 cup granulated sugar 1/2 cup pecans, chopped Mix together and sprinkle on top of cake. Bake at 350 degrees F for 40 to 45 minutes. Glaze 1 (5 ounce) can evaporated milk 1/2 cup margarine 1/2 cup granulated sugar 1 teaspoon vanilla extract Mix ingredients in a saucepan and bring to a boil. Pour over cake while still hot.

Granny Cake

540

Gypsy John
1 cup cake flour 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla extract Filling 10 (1 ounce) squares semisweet baking chocolate 2 cups heavy cream 2 tablespoons rum Icing 1/4 cup light corn syrup 2 tablespoons hot water 2 tablespoons butter 1 (6 ounce) package semisweet chocolate bits Cake: Preheat oven to 375 degrees F. Line a jellyroll pan with wax paper; grease. Sift flour, cocoa, baking powder and salt together twice; set aside. Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemoncolored. Slowly beat in sugar, 1 tablespoon at a time. Mixture will become very thick. Transfer to large mixing bowl. Beat in water and vanilla extract. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove wax paper. Invert; cool completely. Filling: Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts. Transfer to mediumsize mixing bowl. Stir in rum; chill 1 to 2 hours. Beat with electric mixer until stiff and thick. Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1 1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour. Prepare icing. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets. Cut cake into 12 squares; arrange on decorative plate.

Gypsy John

541

Halekulani Coconut Cake


2 cups sifted allpurpose flour 1 1/2 cups granulated sugar 1/4 teaspoon salt 1 tablespoon baking powder 7 egg yolks 1/2 cup vegetable oil 1/2 cup water 3/4 teaspoon vanilla extract 7 egg whites Sift together dry ingredients and set aside. Beat together egg yolks, cooking oil, water and vanilla extract with wire whip. Mix egg mixture into dry ingredients and blend well. Beat egg whites until stiff and in peaks. Fold into other mixture. Line cake pans with paper. turn batter into cake pans and bake at 325 degrees F to 350 degrees F for 25 to 30 minutes. Do not overbake. Use whipped cream for filling and frosting. Sprinkle coconut between and on top and sides of cake. Filling 1 pint whipped cream 4 tablespoons granulated sugar Freshly grated coconut Whip the cream and add the sugar. Fill between layers and sprinkle with coconut. Frost top and sides and sprinkle with coconut. Keep in refrigerator.

Halekulani Coconut Cake

542

Hazelnut Cake
1 1/2 cups chopped raw hazelnuts 1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter 1 cup cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup crushed pineapple, drained 1 teaspoon cinnamon 7 egg yolks Confectioners' sugar for dusting Preheat oven to 350 degrees F. Lightly butter a 9inch cake pan that has been lined with wax paper on the bottom. Dust lightly with flour. In a food processor, combine hazelnuts, sugar, butter, flour, baking powder, salt, pineapple and cinnamon, processing until blended. Add the egg yolks 1 at a time, making sure that each one is blended before the next one is added. The batter will be very thick. Spread batter evenly in prepared pan. Remove air bubbles by tapping pan lightly. Bake 30 to 40 minutes, or until a wooden toothpick inserted in the cake comes out clean. Cool cake on a rack for 10 minutes. Dust the top with confectioners' sugar before serving. Makes about 10 servings.

Hazelnut Cake

543

Heath Bar Cake


2 cups brown sugar 2 cups allpurpose flour 1/2 cup butter or margarine 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup milk 1 teaspoon vanilla extract 1/2 cup chopped nuts 6 Heath Bars, broken in small pieces Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and Heath Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x 9inch cake pan. Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake. Bake at 350 degrees F for 35 minutes.

Heath Bar Cake

544

Heaven and Hell Cake


Angel Food Cake 2/3 cup cake flour 1 cup confectioners' sugar 1 cup egg whites 1 pinch salt 1 teaspoon cream of tartar 2/3 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract Preheat oven to 375 degrees F. Cut parchment paper or wax paper to fit the bottom of a 10inch round cake pan. Do not grease the pan or paper. Sift together flour and confectioners' sugar. Set aside. Place egg whites in the bowl of a heavyduty mixer. Beat slowly while adding the salt and cream of tartar, then continue beating for 1 minute, or until soft peaks form. Increase speed to medium; add sugar, by tablespoons until it is all incorporated, then beat 11/2 minutes longer. When egg whites are still, add vanilla and almond extracts. Remove bowl from mixer and sprinkle half the floursugar mixture over the egg whites. Fold in with rubber spatula; sprinkle with remaining floursugar mixture and fold again, using a minimum number of strokes so that the egg whites do not deflate. Gently spoon mixture into the prepared pan and bake for 40 to 50 minutes or until golden brown. Do not over bake or the cake will sink in the middle. Devil's Food Cake 1/2 cup powdered cocoa 1 cup strong coffee 1/2 cup shortening 1 1/2 cups granulated sugar 1 teaspoon vanilla extract 2 eggs 1 1/2 cups cake flour 3/4 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon baking soda Preheat oven to 350F. Oil and flour a round 10inch cake pan. Sift cocoa into mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside. Combine shortening, sugar, vanilla extract and eggs and beat for 2 minutes at medium speed. In a separate bowl, sift together flour, salt, baking powder and baking soda. Alternately add the coffeecocoa mixture and the flour mixture to the eggsugar mixture and continue beating until incorporated. Pour batter into prepared pan and bake for 30 minutes. Peanut Butter Mousse 12 ounces cream cheese 1 3/4 cups confectioners' sugar 2 cups peanut butter, room temperature 3/4 cup heavy cream

Heaven and Hell Cake

545

The Ultimate Cake Book Into the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat into he confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 tablespoons of heavy cream. It may not smooth out, but it will be easier to blend. Transfer mixture to another bowl and set aside. Place the heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside. Ganache 2 pounds chocolate, chopped 2 cups cream In a saucepan, over medium heat, bring the cream to a boil and stir in chocolate. Remove from heat, cover pan and let chocolate melt. Whisk to combine thoroughly, then let cool to room temperature. To Assemble When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better), so that you now have four cake layers. To slice angel food cake, spray the knife with oil. Holding the top of the cake with your flat open hand, use a sawing action to slice through. Do not put pressure on the knife, or the cake might tear; just let the sawing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top part 1 layer and it will be easier to level off.) Place 1 layer of devil's food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of angel food cake, then spread with another third of the mousse. Add second devil's food layer, then remaining mousse. Top with remaining angel food layer. Whisk the ganache, then spread over the cake with a spatula, frosting both top and sides generously. Refrigerate for at least two hours before serving. Serve chilled; slice with warm, wet knife.

Heaven and Hell Cake

546

Heavenly Hash Cake


Cake 1/2 cup (1 stick) margarine 1 cup granulated sugar 4 eggs 1 (16 ounce) can Hershey's syrup 1 teaspoon vanilla extract 1 cup flour 1 teaspoon baking powder Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch pan. Use mixer for cake and icing. Cream butter and sugar; add eggs, chocolate syrup and vanilla. Stir until blended. Sift flour and baking powder together. Gradually add flour mixture and beat well. Pour into pan. Bake 30 minutes. If baking in an electric oven, reduce heat to 325 degrees F after 10 minutes. The last five minutes of baking time, begin making icing. Filling 1 small package miniature marshmallows 1 cup chopped pecans At proper baking time, remove cake and immediately top with 1 layer of miniature marshmallows and sprinkle with pecans. Then pour warm icing on top. As the cake cools, the marshmallows will melt, forming a creamy layer between cake and fudgelike icing. Icing 1 box confectioners' sugar 10 tablespoons margarine 3 squares unsweetened chocolate 11 tablespoons evaporated milk 1 teaspoon vanilla extract In double boiler melt chocolate and margarine. Add confectioners' sugar and blend. Remove mixture from heat and add evaporated milk and vanilla extract. Beat until creamy. Keep over hot water until cake is done. Cake may be served while warm or after cooling.

Heavenly Hash Cake

547

Honey Cake
2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 cup soft margarine 1 cup honey 1 egg 1 cup applesauce Combine flour, salt, baking soda and cinnamon in a mixing bowl. Cut in margarine. Add remaining ingredients; beat well. Stir in 3/4 cup raisins, if desired. Bake in a greased and floured 13 x 9inch pan at 350 degrees F until the cake tests done, about 40 minutes.

Honey Cake

548

Hot Fudge Cake


1 cup allpurpose flour 3/4 cup granulated sugar 6 tablespoons cocoa divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 cup packed brown sugar 1 3/4 cups hot water Whipped cream or ice cream, optional Preheat oven to 350 degrees F. In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla extract until smooth. Spread in an ungreased 9inch square baking pan. Combine brown sugar and remaining cocoa and sprinkle over batter. Pour hot water over all the batter, do not stir. Bake for 3540 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Hot Fudge Cake

549

Hot Milk Cake


4 eggs 2 cups granulated sugar 2 1/4 cups allpurpose flour 2 1/4 teaspoons baking powder 1 teaspoon vanilla extract 1 1/4 cups milk 10 tablespoons butter or margarine In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla extract and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 x 9inch baking pan. Bake at 350 degrees F for 30 to 35 minutes or until cake tests done. Cool on a wire rack.

Hot Milk Cake

550

Hummingbird Cake
3 cups flour 1 tablespoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 cups granulated sugar 1 1/2 cups vegetable oil 3 eggs 1 (8 ounce) can crushed pineapple, undrained 2 cups mashed bananas 1 cup ground pecans 1 1/2 teaspoons vanilla extract DO NOT DRAIN PINEAPPLE. Mix flour, baking soda, salt, cinnamon and sugar. Add all other ingredients. Stir until mixed well. Divide into 3 greased and floured pans. Bake at 350 degrees F for 30 to 35 minutes. Cream Cheese Icing 8 ounces cream cheese 1 cup (2 sticks) butter 1 teaspoon vanilla extract 1 box confectioners' sugar Cream cheese and butter together. Add vanilla extract and sugar.

Hummingbird Cake

551

Hundred and One Holes Cake (T&T)


1 package white cake mix I small package cherry JellO 1 can cherry pie filling 1 (8 ounce) container Cool Whip Make cake according to package directions. Let cool approximately 20 minutes. Poke holes all through cake with meat fork. Make JellO according to package directions. Slowly pour JellO over cake. Refrigerate until thoroughly chilled. Spread cherry pie filling over top of cake. Spread Cool Whip over top of pie filling. Refrigerate.

Hundred and One Holes Cake (T&T)

552

Iowa Applesauce Cake


1/2 cup margarine or butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 egg 2 cups allpurpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 1/2 cups applesauce 1 cup raisins 1/2 cup chopped walnuts or pecans In a large mixing bowl, beat butter or margarine for 30 seconds. Add both sugars and egg; beat until combined. Stir together flour, baking powder, baking soda and spices. Add flour mixture alternately with applesauce to butter mixture. Stir in raisins and nuts. Pour batter into a greased 13 x 9inch baking pan and spread evenly. Bake at 350 degrees F for 30 to 35 minutes, or until a wooden pick inserted near the center comes out clean. Cool in pan on wire rack. Cream Cheese Frosting 6 ounces cream cheese, softened 1/2 cup butter, softened 2 teaspoons vanilla extract 4 1/2 to 4 3/4 cups sifted confectioners' sugar Beat together cream cheese, softened butter or margarine and vanilla extract until light and fluffy. Gradually beat in 2 cups of the confectioners' sugar. Beat in remaining 2 1/2 to 2 3/4 cups confectioners' sugar to make a spreadable frosting. Spread on cake. For a decorative finish, set a doily lightly on frosted cake and sprinkle lightly with a mixture of cinnamon and nutmeg. Carefully remove the doily.

Iowa Applesauce Cake

553

Irish OatmealWhiskey Cake


Nut Topping 6 tablespoons unsalted butter, softened 1/2 cup light brown sugar 1/4 cup heavy whipping cream 1 tablespoon Irish whiskey 1 cup chopped nuts 1/2 cup grated unsweetened coconut Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Set aside. Cake 1 cup quickcooking oatmeal 1 1/2 cups boiling water 1/2 cup unsalted butter 1 cup light brown sugar 1 cup granulated sugar 2 tablespoons Irish whiskey 2 large eggs 1 1/2 cups flour 1 teaspoon ground cinnamon 1 teaspoon baking soda Lightly grease and flour a 9inch round or square cake pan. Set aside. Place oatmeal in a heatproof mixing bowl. Pour boiling water over oatmeal; allow to stand for 20 minutes. Cream butter and sugars until light and fluffy. Beat in whiskey and eggs. When well combined, stir in oatmeal mixture. Combine flour, cinnamon and baking soda. When well combined, stir into oatmeal mixture. Beat until well mixed. Pour oatmeal batter into prepared pan. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in the center comes out clean and cake is golden. Remove from oven. Preheat broiler. Spread Nut Topping over top of the warm cake. Place under preheated broiler; broil for 5 minutes or until topping is bubbling and toasted. Remove from broiler and allow to cool on wire rack at least 15 minutes before cutting.

Irish OatmealWhiskey Cake

554

Italian Cream Cake


5 extra large eggs, separated 2 cups granulated sugar, divided 1/2 cup butter 1/2 cup margarine 1/2 teaspoon salt 1 1/2 teaspoons vanilla extract 1 teaspoon baking soda 1 cup buttermilk 2 cups flour 1 cup finely chopped pecans 1 (3 1/2 ounce) can flaked coconut Have ALL INGREDIENTS AT ROOM TEMPERATURE. Beat egg whites until they form soft peaks. Slowly add 1/2 cup sugar and beat until consistency of meringue. Set aside. Cream butter, margarine, remaining sugar, salt and vanilla extract, adding egg yolks one at a time until consistency of whipped cream. Stir baking soda into buttermilk. Add this mixture alternately with flour to butter mixture, beginning and ending with the flour. Fold in egg white mixture, then pecans and coconut. Pour batter into 3 (9inch) cake pans, the bottoms of which have been greased and floured. Bake at 325 degrees F for approximately 40 minutes. Cool and remove from pans. Frost cakes and sides of cooled cake with Italian Cream Frosting. Cake should be refrigerated if not eaten the day it is made. Serves 16 to 20. Italian Cream Frosting 3/4 cup butter 12 ounces cream cheese 1 1/2 teaspoons vanilla extract 1 1/2 (1 pound) boxes confectioners' sugar Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.

Italian Cream Cake

555

JamFilled Carrot Cake


4 eggs, separated 1 1/2 cups granulated sugar, divided 1 cup carrots, grated 1 cup walnuts, finely chopped 1 1/2 cups allpurpose flour 1 teaspoon baking powder 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1 teaspoon salt 1 cup vegetable oil 2 1/2 teaspoons hot water 1/2 teaspoon baking soda Preheat oven to 350 degrees F. Grease a 13 x 9inch baking pan, and line with greased wax paper. Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla extract, salt and oil. Mix together hot water and soda and stir into flour mixture. Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white mixture into flour mixture. Turn mixture into prepared pan, and bake for 45 minutes or until done. Cool. Slice in half horizontally, to form two layers. Filling 8 ounces cream cheese 1/2 cup granulated sugar 1/2 cup strawberry, apricot or raspberry jam Soften cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this. Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam. Frosting 1 cup whipping cream 2 tablespoons granulated sugar Beat whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.

JamFilled Carrot Cake

556

Judy's Apple Slab Cake


3 cups allpurpose flour 2 tablespoons flour 1/2 teaspoon salt 3 tablespoons granulated sugar 1 1/2 to 2 cups granulated sugar 1 teaspoon baking powder 1 cup solid vegetable shortening 2 egg yolks 8 tablespoons water 6 teaspoons warm water 14 to 16 medium tart apples, pared and sliced 1/2 teaspoon ground cinnamon 2 tablespoons butter 1 teaspoon butter 2 tablespoons lemon juice 2 cups powdered sugar To make crust: Combine 3 cups flour, salt, 3 tablespoons sugar and baking powder in bowl. Cut in shortening using pastry blender or two knives. In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll one ball to cover width and length of jellyroll pan. Press onto bottom and up sides of lightly greased pan. To make apple filling: Arrange apple slices over crust. Combine remaining 2 tablespoons flour, remaining 1 1/2 to 2 cups sugar and the cinnamon. Sprinkle this mixture over apples. Dot with 2 tablespoons butter and sprinkle with lemon juice. Preheat oven to 350 degrees F. Roll out second ball of dough to make top crust. Place over fruit and pinch edges to seal. Bake 1 hour or until crust is light golden brown. When pie is done, remove from oven and cool completely on wire rack. Make glaze by blending powdered sugar with remaining 1 teaspoon butter. Slowly add remaining 6 teaspoons warm water and mix until smooth. Top cooled cake with glaze. Makes 15 to 20 servings. Although this dessert is called a cake, the consistency is more similar to that of a pie.

Judy's Apple Slab Cake

557

Juicy Coconut Raspberry Cake


Makes 1 cake Dough 5 1/2 ounces (125g) butter or margarine 1/4 cup (1/2dl) granulated sugar 1 egg yolk 1 1/2 cups (3dl) allpurpose white flour Coconut Creme 7/8 cup (1 3/4dl) granulated sugar Pinch salt 1/4 cup (1/2dl) maizena flour (cornstarch) 3/8 cup (3/4dl) allpurpose wheat flour 2 1/2 cups (5dl) milk 4 egg yolks 2 ounces (50g) butter or margarine 2 cups (4dl) coconut flakes 2 teaspoons vanilline sugar 1 2 tablespoons arrack, rum, or brandy Quickly mix the ingredients for the dough and leave in a cool place for a while. Butter the bottom of a dish, diameter approximately 24 cm / good 9inch and preferably with removable edges. Don't butter the walls, because the dough will slide down while baking if you do. Put the dough in the dish, covering the walls to about 3 cm /1 1/4 inch. Bake in the lower part of the oven at 175C/350F for about 20 minutes. Mix sugar, salt, maizena flour, flour, and milk in a saucepan. Heat while stirring and let thicken. Gently simmer while stirring continuously for about 2 minutes. Add egg yolks, fat, and coconut flakes. Stir vigorously and simmer for 1 minute while stirring all the time. Let cool, stir occasionally, and flavor with vanilline sugar and liquor. Fill the dough crust with the cold creme and decorate with raspberries.

Juicy Coconut Raspberry Cake

558

Kentucky Cream Cake


1/2 cup shortening 1/2 cup margarine 2 cups granulated sugar 5 egg yolks 2 1/4 cups allpurpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract 1 cup coconut 2/3 cup chopped nuts (pecans) 5 egg whites, beaten Cream shortening, margarine and sugar. Add egg yolks, one at a time, beating after each addition. Add flour and baking soda, alternately with buttermilk. Add vanilla, coconut and nuts. Beat egg whites until stiff and fold into batter. Bake in 2 or 3 (8 x 8 x 2inch) layers in preheated 350 degree F oven for 35 to 40 minutes. Kentucky Cream Cake Frosting 8 ounces cream cheese 4 tablespoons margarine 1 (1 pound) box powdered sugar 1 teaspoon vanilla extract Chopped nuts (pecans) Cream the cream cheese, margarine, sugar and vanilla extract. Frost cake with this and sprinkle with chopped nuts.

Kentucky Cream Cake

559

Kentucky Jam Cake


1 cup margarine, soft 2 cups granulated sugar 5 eggs 1 cup seedless blackberry jam 3 cups sifted flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cloves 1/2 teaspoon allspice 1 cup buttermilk 1 cup chopped nuts 1 cup chopped dates Cream margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, baking soda, salt, cloves and allspice alternately with buttermilk, beating until smooth. Stir in nuts and dates. Pour into 4 (9inch) layer pans, lined on the bottom with paper. Bake at 325 degrees F about 35 minutes. Cool and spread frosting between layers and on top of cake. Frosting 2 cups packed light brown sugar 1 cup granulated sugar 2 tablespoons corn syrup 3 tablespoons butter Dash of salt 1/3 cup cream 1 teaspoon vanilla extract In large saucepan mix all ingredients. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 236 degrees F on a candy thermometer or until a small amount of mixture forms a soft ball when dropped in cold water. Cool 5 minutes, then beat until thick. If too stiff, add a little hot water.

Kentucky Jam Cake

560

Kitty Litter Cake


1 (18.25 ounce) box spice or German chocolate cake mix 1 (18.25 ounce) white cake mix 1 package white (vanilla) sandwich cookies 1 large box vanilla instant pudding mix Green food coloring 12 small Tootsie Rolls 1 new kitty litter box 1 new kitty litter box liner* 1 new pooper scooper * Buy the "unperfumed" kind Prepare cake mixes and bake according to directions, and bake in any size pans. Prepare pudding mix according to package directions and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding. Mix it with the cake and feel it; you don't want it soggy, just moist. Gently combine. Line a new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Or, only spread 5 of the remaining Tootsie Rolls over the top. Take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Kitty Litter Cake

561

Lady Baltimore Cake


Cake Batter 2 3/4 cups sifted cake flour 4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter 1 1/2 cups granulated sugar 4 egg whites 1 cup milk 1 teaspoon almond extract Sift together flour, baking powder and salt several times. Set aside. Cream butter until very soft, then work in 1 cup of the sugar, a little at a time, until mixture is light and fluffy. Add flour and milk alternately, starting with onefourth of the flour. Stir only until mixed, then stir in onethird of the milk. Follow this procedure, ending with flour. Beat egg whites until they stand in peaks, then beat in remaining sugar, a little at a time, making sure you incorporate all the sugar into the meringue. Fold meringue into batter, gently but thoroughly, until all white patches have disappeared. Mix in almond extract. Grease and flour three (9inch) cake pans. Pour batter into pans, dividing it equally. Bake in a preheated 350 degrees F oven for 25 to 30 minutes or until cake pulls away from side of pan or a wooden pick inserted in center comes out dry. Cool for 5 minutes, then turn out on cake racks. Syrup 1 cup granulated sugar 1/2 cup water 1/2 teaspoon almond extract While cake bakes, make a thick syrup with sugar and water. Bring slowly to a boil, then boil for 6 or 7 minutes. Flavor with almond extract. Spoon this syrup over the cake while it is still hot. Then cool the cake. Filling White Mountain Frosting 2 cups pecans or walnuts, coarsely chopped 1 cup figs, coarsely chopped 1/2 cup raisins Brandy and sherry (optional) Prepare White Mountain Frosting and divide in half. Chop nuts, figs and raisins (they may be soaked overnight in brandy or sherry) and add to half of the frosting. To finish the cake, place bottom layer on a very large, flat cake plate; spread with half the nutfruit filling. Cover with second layer and the remainder of the filling. Place third layer on top. Frost sides and top with remainder of White Mountain Frosting.

Lady Baltimore Cake

562

Lane Cake
1 cup butter or margarine, softened 2 cups granulated sugar 3 1/4 cups allpurpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 8 egg whites, stiffly beaten Filling (recipe follows) Frosting (recipe follows) Pecan halves (optional) Filling 8 egg yolks 1 1/2 cups granulated sugar 1/2 cup butter or margarine 1 cup chopped pecans 1 cup raisins 1 cup flaked coconut 1/4 to 1/2 cup Bourbon 1/2 cup sliced maraschino cherries Frosting 3/4 cup granulated sugar 2 tablespoons plus 2 teaspoons water 1 egg white 1/2 tablespoon light corn syrup Dash of salt 1/2 teaspoon vanilla extract Cake: Cream butter: gradually add sugar, beat in well. Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites. Pour batter into 3 greased and floured 9inch round cake pans. Bake at 325 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread filling between layers and on top of cake; spread sides with the frosting. Garnish with pecan halves, if desired. Filling: Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened. Remove from heat, and stir in remaining ingredients. Cool completely. Icing: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until Lane Cake 563

The Ultimate Cake Book stiff peaks form. Remove from heat. Add vanilla extract; beat an additional 1 minute or until the mixture is thick enough to spread.

Lane Cake

564

Lazy Daisy Cake


Beat: 2 eggs 1 cup granulated sugar 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract Heat 1/2 cup milk and add 2 tablespoons butter. Add to the above mixture and mix well. This will be a thin batter. Bake in a prepared 9 x 13inch baking pan in a 375 degree F oven until done. When cake is done pour the following mixture over the top. Icing 9 tablespoons brown sugar 4 tablespoons cream 2 tablespoons butter 1 cup coconut Mix and pour over top of cake. Return to oven for a few minutes, to lightly brown the coconut. Then remove from oven.

Lazy Daisy Cake

565

Lemon Balm Cake


24 lemon balm leaves 6 extra large eggs 4 extra large egg yolks 2 cups granulated sugar 2 1/2 cups unbleached white flour 1/2 teaspoon salt 16 tablespoons unsalted butter, melted Zest from 1 lemon Preheat oven to 375 degrees F and generously butter and lightly flour a 13 x 9inch baking pan. Arrange part of the lemon balm leaves in the bottom of the baking pan, reserving the remaining leaves for the cake. Combine eggs, yolks and sugar in the bowl of an electric mixer and beat until pale yellow and very thick. Sift the flour with the salt three times. Slowly fold the flour into the egg mixture, a third at a time. Carefully fold the melted butter into the batter in thirds. Fold in the lemon zest and reserved lemon balm leaves. Bake the cake in the center of the oven until the top is a pale golden brown and a cake tester comes out clean, about 35 to 40 minutes. Do not overbake. Cool the cake completely before removing from the pan. Sprinkle the inverted cake lightly with vanilla sugar Serve plain or with whipped cream if desired. Garnish with lemon balm and lemon slices.

Lemon Balm Cake

566

Lemon Butter Layers with Nut Crunch


2 cups allpurpose flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 cup butter 1 teaspoon lemon extract 1 1/4 cups granulated sugar 6 eggs, unbeaten Lemon Cream Filling 1 (4 ounce) box lemon pudding and pie filling mix 2/3 cup granulated sugar 2 cups water 3/4 cup butter Nut Crunch 1/2 cup granulated sugar 3/4 cup walnuts or almonds Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10inch tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top. Lemon Cream Filling: Prepare lemon pudding and pie filling mix using sugar and water. Cool to lukewarm. Cream butter. Gradually add filling, beating well. Cool thoroughly. Nut Crunch: Heat sugar in small skillet until sugar melts and is golden brown. Stir in walnuts or almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets of wax paper and crush with hammer or rolling pin.)

Lemon Butter Layers with Nut Crunch

567

Lemon Crackle Cake


20 (2inch square) soda crackers 3/4 cup firmly packed brown sugar 1 cup flour 1 teaspoon baking soda 1/2 cup butter or margarine 1 cup coconut Crush crackers in bowl; add brown sugar, flour and baking soda. Work in butter; add coconut. Pat 3/4 of mixture into a greased and floured 8 or 9inch baking pan. Carefully spread on filling. Cover with remaining crumb mixture. Bake at 350 degrees F for 30 to 35 minutes or until slightly brown. Lemon Filling 1 cup granulated sugar 2 tablespoons cornstarch 1 cup cold water 2 eggs, beaten Juice of 2 lemons or 1/2 cup lemon juice 1/4 cup butter 1 teaspoon vanilla extract In saucepan, combine sugar and cornstarch. Gradually stir in water. Add remaining ingredients. Cook over medium heat until thickened. Cool before adding to cake.

Lemon Crackle Cake

568

Lemon Gold Cake


2 1/4 cups cake flour 1 1/2 cups granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 6 eggs, separated 3/4 cup cold water 2 teaspoons lemon juice 1 teaspoon grated lemon rind 1/2 teaspoon cream of tartar Sift together flour, sugar, baking powder and salt. Make a well and add in order the oil, egg yolks, water, lemon juice and rind. Beat well. Add cream of tartar to egg whites and beat until very stiff. Pour egg yolks mixture gradually over the egg whites and blend thoroughly. Pour into 4 greased and floured 8inch pans. Bake at 325 degrees F approximately 30 minutes or until top springs back when lightly touched. Frosting 1 cup granulated sugar 3 tablespoons allpurpose flour 1/3 cup lemon juice Grated rind of 1 lemon 1 teaspoon lemon extract 4 egg yolks, beaten 1/2 cup water 3 tablespoons butter Dash of salt 1 cup coconut (optional) Mix sugar and flour. Add lemon juice, rind and extract. Beat well. Add wellbeaten egg yolks. Add water, butter and salt. Cook in top of double boiler until mixture thickens. Cool. Spread on layers and sides of assembled cake. If desired, sprinkle layers and sides with coconut.

Lemon Gold Cake

569

Lemonade Layer Cake


Cake 2 1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 1/3 cups granulated sugar 3 tablespoons frozen lemonade concentrate, thawed 1 tablespoon lemon zest 1 teaspoon vanilla extract 4 large eggs 1 cup whole milk Frosting 16 ounces cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3 cups confectioners' sugar, sifted 2 teaspoons minced lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon lemon oil Lemon zest for garnish Cake: Preheat oven to 350 degrees F. Butter two 9inchsquare nonstick cake pans with 2inchhigh sides; line bottoms with parchment paper; butter paper. Sift flour, baking powder and salt into medium bowl; set aside. Using electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate, zest and vanilla extract. Beat in eggs one at a time, scrapping down sides occasionally. Continue to beat until mixture is smooth. On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks. Frosting: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scrapping down sides of bowl occasionally. Beat in zest, vanilla extract and lemon oil until mixture is smooth and fluffy, about 4 minutes. To Assemble: Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. spread remaining frosting over top and sides of cake. Doahead tip: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving. Lemonade Layer Cake 570

The Ultimate Cake Book Optional garnish: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.

Lemonade Layer Cake

571

Lemony White Cake with Milk Chocolate Ganache


2 1/4 cups cake flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 1/2 cups granulated sugar 2 teaspoons finely grated lemon zest 1/2 teaspoon lemon extract 1/2 cup egg whites (from about 4 large eggs) 1 1/4 cups milk Milk Chocolate Ganache Zest of 2 lemons removed in long strips with a vegetable peeler 2 cups heavy whipping cream 4 tablespoons (1/2 stick) unsalted butter, softened 20 ounces milk chocolate, cut into 1/4inch pieces 4 ounces bittersweet chocolate, cut into 1/4inch pieces Butter two 9inch round pans, 1 1/2 to 2 inches deep, and line with buttered parchment or wax paper. Set a rack at the middle level of the oven and preheat to 350 degrees F. Sift the cake flour, baking powder and salt onto a piece of parchment or wax paper and set aside. Using an electric mixer set at medium speed, beat the butter and sugar until light, about 3 minutes. Beat in the lemon zest and extract. In a bowl, whisk together the egg whites and milk. Add a third of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down bowl and beaters. Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape bowl and beaters. Beat in remaining liquid until absorbed, followed by remaining flour mixture. Scrape well after each addition. Divide batter between prepared pans and smooth top evenly. Bake for about 30 to 35 minutes, until well risen and a wooden pick inserted in the center emerges clean. Cool layers in pans for 5 minutes, then invert to racks to cool. Peel off paper. If prepared in advance, doublewrap layers in plastic wrap and chill for up to several days or freeze. Milk Chocolate Ganache: Place the pieces of zest in a saucepan and add the cream. Place over low heat and bring to a simmer. Remove from heat and allow to steep about 5 minutes. Remove zests from cream with a slotted spoon and discard them. Add butter to the cream and bring to a boil over low heat. Remove from heat and add chocolates. Shake pan to submerge chocolate and allow to stand 5 minutes. Whisk smooth, then cool to room temperature. Ganache will thicken to spreading consistency. To finish, put one layer right side up on a platter or cardboard. Place ganache in mixer bowl and beat until light, about 20 seconds. Using an offset spatula, spread the layer with about a third of the ganache. Place the other cake layer upside down on the ganache, so that the smooth bottom of the cake layer is uppermost. Spread the top and sides of the cake evenly with most of the remaining ganache, Lemony White Cake with Milk Chocolate Ganache 572

The Ultimate Cake Book but save about 1/2 to 1/3 cup to pipe decorations on top of the cake. After smoothing the outside of cake, use a pastry bag fitted with a medium star tube and pipe a series of rosettes around the top rim of the cake. Storage: Keep the cake at a cool room temperature before serving. Keep leftovers under a cake dome at a cool room temperature or covered with plastic wrap in the refrigerator.

Lemony White Cake with Milk Chocolate Ganache

573

Light Banana Coconut Cake


1 3/4 cups allpurpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup granulated sugar 1 1/4 teaspoons cream of tartar 3/4 cup mashed banana 1/4 cup egg substitute 1/4 cup skim milk 1/4 cup margarine, melted 1 teaspoon vanilla extract 1 tablespoon coconut flakes 1/4 teaspoon ground cinnamon Vegetable cooking spray Preheat oven to 350 degrees F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients; add to dry mixture, stirring until moistened. Combine coconut and cinnamon; set aside. Coat an 8inch square pan with cooking spray. Spoon batter into pan; sprinkle with coconut mixture. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan; let cool on wire rack. 8 servings.

Light Banana Coconut Cake

574

Lorraine Mosley's Saucepan Chocolate Cake


1/2 cup (1 stick) butter or margarine 4 tablespoons cocoa 1 cup water In a medium or large saucepan, mix all ingredients and bring to a boil then turn off heat. Then combine: 2 cups flour 2 cups granulated sugar 1/2 teaspoon Add to the cocoa/butter mixture. 1/2 cup buttermilk plus 1 teaspoon baking soda 2 eggs, lightly beaten 1 tablespoon cinnamon 1 teaspoon vanilla extract Add to mixture in saucepan. Preheat oven to 350 degrees F. Grease and flour a 9 x 13inch cake pan. Pour cake batter in prepared pan and bake 3540 minutes. When cake is done, pierce cake with a fork and pour hot icing over hot cake. DO NOT WASH SAUCEPAN!!! Make icing in it just before cake is done!!! Frosting In same saucepan bring to a boil: 1/2 cup (1 stick) butter or margarine 4 tablespoons cocoa Pinch of salt 6 tablespoons milk Add to hot mixture: 1 box powdered sugar, sifted 1 cup chopped pecans 1 teaspoon vanilla extract Mix well and pour hot frosting over hot cake. Footsie Note: The first time Lorraine brought me some of this, she said taste it, it's better warm. I ate half the plate! It ain't half bad 2 days later either if it lasts that long!

Lorraine Mosley's Saucepan Chocolate Cake

575

LuAnn's CoconutCherry Cake with CherryCoconut Frosting


Yield: 1 (13 x 9 x 2inch) frosted cake Cake 3/4 cup butter or margarine, softened 1 1/2 cups granulated sugar 3 eggs 1 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup plus 6 tablespoons flour 1/2 cup flaked coconut 1/2 cup chopped pecans 1/2 (10ounce) jar maraschino cherries (reserve juice), chopped and well drained Frosting 3 cups powdered sugar 1/3 cup butter or margarine, softened 1/2 teaspoon almond extract 2 tablespoons reserved maraschino cherry juice, or as needed to yield desired consistency 2 tablespoons welldrained, finely chopped maraschino cherries 2 drops red food color 1/2 cup each toasted chopped pecans and coconut, completely cooled To make the cake: 1. Preheat the oven to 350 degrees F. Spray a 13 x 9 x 2inch baking pan with nostick cooking spray; set aside. (I have also baked mine in a 15 x 10 x 1inch pan, for a more barlike snack cake). 2. In an electric mixer, cream the butter or margarine, and sugar. Beat in the eggs, one at a time. Beat in the extracts. Add the flour, beat just until blended. Fold in the coconut, nuts and cherries. Spread the batter evenly into the prepared pan. 3. Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool. Meanwhile, toast the coconut and pecans for the frosting right away, so they'll have time to cool also. Prepare the frosting. To make the frosting: 1. In an electric mixer, cream together the powdered sugar, butter or margarine, and almond (or vanilla) extract. Add enough maraschino cherry juice to yield the desired consistency. Fold in the chopped maraschino cherries. 2. When the cake has completely cooled, spread with the prepared frosting. Sprinkle with cooled, toasted pecans and coconut.

LuAnn's CoconutCherry Cake with CherryCoconut Frosting

576

Macaroon Cookie Cake


2 cups allpurpose flour 1 1/4 cups granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 1/2 cup soft shortening 1 cup buttermilk or sour milk 3 large eggs 3 ounces semisweet chocolate, melted Macaroon Topping 2 cups flaked coconut 2 tablespoons flour 1/2 cup light corn syrup 2 tablespoons cream or evaporated milk 1 teaspoon vanilla extract Prepare macaroon topping by combining all ingredients in a small bowl. Generously grease bottom only of a 9 x 13inch pan. Heat oven to 350 degrees F. For cake, put all cake ingredients into a large bowl. Beat on low speed until blended, then beat for 3 minutes on medium speed. Scrape down bowl occasionally. Pour into prepared pan, spreading to edges. With teaspoon, carefully drop topping all over top of cake. Don't try to spread. As the cake bakes, the topping will drop to middle of cake to make little macaroon pockets. Bake at 350 degrees for 4550 minutes until the top springs back when touched lightly in center. Cool completely and ice with a chocolate butter cream frosting.

Macaroon Cookie Cake

577

Magnolia Petal Cake with Buttercream Icing


2 1/2 cups allpurpose flour 1 1/2 cups granulated sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 cup milk less 1 tablespoon 1/2 cup water less 1 tablespoon 1 teaspoon vanilla extract 3/4 teaspoon orange extract 2/3 cup shortening 5 egg whites, unbeaten 1/4 teaspoon almond extract Sift first four ingredients into bowl. Add water, milk and flavorings. Drop in shortening and beat three minutes. Add egg whites and beat three minutes. Bake at 375F until it tests done. You can use two 9inch round pans or a 13 x 9inch pan or cupcake pan. Buttercream Icing 6 cups confectioners sugar, divided 3/4 cup butter or margarine 1/4 cup shortening 6 to 8 tablespoons milk, divided 1 teaspoon vanilla extract In large bowl, combine 3 cups of the confectioners sugar, butter, shortening, vanilla and 4 tablespoons of milk. Beat until smooth. Add remaining confectioners sugar and beat until fluffy. Add more milk as needed to reach spreading consistency.

Magnolia Petal Cake with Buttercream Icing

578

Mama's Never Fail Chocolate Cake


3 cups flour 2 cups granulated sugar 2 teaspoons baking soda 1 cup cocoa 1 cup sour milk 1 cup boiling water 2 eggs 1 cup shortening 1 teaspoon vanilla extract Add cocoa to boiling water. Add all other ingredients together in a bowl then add cocoa mixture. Bake at 375 degrees F for about 40 minutes. Top with your favorite chocolate frosting...really yummy.

Mama's Never Fail Chocolate Cake

579

Mamoo's Soggy Coconut Cake


1 scant cup Crisco 1 teaspoon salt 2 cups granulated sugar 3 cups allpurpose flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla extract 6 egg whites, beaten stiff The scant cup of Crisco is important it is a scant and not a full cup. Pile the Crisco up on the cup and level it off, then take a spatula and dig out a little rim of Crisco to make a scant cup. Beat Crisco well with sugar and salt, making it very, very fluffy. Sift flour with baking powder; add about a third of this to the sugar mixture and mix it well. Add about 1/2 cup of milk; add little more flour, rest of the milk, ending with flour. Then add vanilla; mix well and fold in stifflybeaten egg whites. Mix well and pour into two pans greased and floured (or three 8inch round pans). Bake at 350 degrees F, until a straw (wooden pick) comes out clean, about 25 to 30 minutes. Don't let cake brown. Turn out onto cake racks to cool. FillingFrosting Fresh coconut 2 1/2 cups coconut juice (add enough water to make the 2 1/2 cups) 3 cups granulated sugar 1/2 cup white corn syrup Pinch salt 3 or 4 egg whites Combine coconut juice, sugar, syrup and salt in a pan. Put it on early to let the sugar start dissolving. When ready to make icing, don't stir this up around the sides of the pan because the sugar granules will get back into the syrup as it cooks. Carefully stir from the bottom, turn the heat on and let it come to a slow boil. As the sugar dissolves, take a spoonful or two of the syrup and put it on the layers of the cake. Put the pan back on the stove,and let it cook a little more. Pour a few drops off the end of a spoon into a cup of cold water to see if you can gather the little sample around the finger; take another spoonful or two and put on the layers of the cake. Beat 3 large egg whites or 4 small ones. As the syrup collects and makes an almost soft ball, slowly start to add a little bit of the syrup to the egg whites that have formed soft peaks. Then, beating constantly, when the syrup forms a nice soft ball, slowly add the syrup to the egg whites and beat, beat, beat, beat. This should be a good fluffybodied egg white mixture. Let it get cold and add several handsful of freshly grated coconut. This is used as both filling and icing. It may ooze and slide off the cake, but just keep spooning it up and piling it back on top. When ready to serve or when cake has as much filling and icing as it will hold, sprinkle the rest of the coconut on top and pat it around the side.

Mamoo's Soggy Coconut Cake

580

The Ultimate Cake Book NOTE: You can shorten the process by using a white cake mix and making three layers. For the frostingfilling, spoon canned cream of coconut (in drink mix sections of supermarkets) over it and top with SevenMinute Frosting. Keep spooning the icing back over the cake several times during the day.

Mamoo's Soggy Coconut Cake

581

Mandarin Orange Cake


2 cups flour 2 cups granulated sugar 2 small cans mandarin oranges (drained) 2 eggs 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla extract 1 cup chopped nuts Combine all ingredients together in large bowl, beat 3 minutes. Put into greased and floured 9 x 13inch baking pan. Bake at 350 degrees F for 40 minutes. Topping 1 1/2 cups brown sugar 6 tablespoons butter or margarine 4 tablespoons milk Mix together in saucepan. Bring to boil. Boil 2 minutes. Pour over hot cake.

Mandarin Orange Cake

582

Maraschino Cream Cake


6 eggs 2/3 cup plus 1 tablespoon granulated sugar 2 1/2 teaspoons vanilla extract, divided 1 1/2 cups flour, sifted twice 1 cup maraschino cherry syrup (from a large bottle of cherries) 1 teaspoon almond extract 2 cups heavy cream, whipped Maraschino cherries for decoration Fill bottom of double boiler with water, and bring to a boil. Remove from heat. Combine eggs, the 2/3 cup sugar and 1 1/2 teaspoons vanilla extract in top of the double boiler. Beat over hot water for 3 to 4 minutes. Remove top of double boiler from the heat and continue to whip for 8 minutes on high speed. Fold in the flour. Pour into a greased and floured 10inch baking pan. Bake for 35 to 40 minutes at 350 degrees F. Cool. Slice the cake into 3 thin layers. Sprinkle with Maraschino cherry syrup flavored with the almond extract. Cover each layer with whipped cream flavored with the 1 tablespoon sugar and 1 teaspoon vanilla extract. Decorate the top of the cake with whipped cream and whole cherries.

Maraschino Cream Cake

583

Marshmallow Strawberry Shortcake


1 box yellow cake mix 3 eggs 1 cup milk Use electric mixer on low to moisten the mixture. Once it is moistened, turn the mixer up to medium high and beat for 3 minutes. The batter will be very smooth and light and creamy. In a separate bowl combine: 2 (10 ounce) packages completely thawed frozen strawberries 3 ounces strawberry flavored gelatin Mix this up really well. Spray a 9 x 13inch baking pan with Pam Cooking Spray and then put 1 cup of miniature marshmallows and sprinkle them along the bottom of the pan. (You can use more to cover the pan if you wish.) Spread the cake batter evenly over the marshmallows. You should be able to smooth out the batter without disturbing the marshmallows. The strawberry mixture goes on last. Do smooth it out gently with the back of a spoon. Bake in preheated oven at 350 degrees F for 50 minutes.

Marshmallow Strawberry Shortcake

584

Marzipan Cake with Raspberry Sauce


1 (12 ounce) package frozen raspberries 3/4 cup granulated sugar 1/2 cup unsalted butter 8 ounces almond paste 3 eggs 1 tablespoon Kirsch (cherry liqueur) 1/4 cup allpurpose flour 1/3 teaspoon baking powder 1/4 teaspoon almond extract Preheat oven to 350 degrees F. Grease one 8inch round pan with butter and sprinkle with flour. Combine sugar, butter and almond paste in a medium bowl; blend well. Add eggs, liqueur, flavoring. Add flour and baking powder, and blend just to thoroughly mix ingredients. Bake 40 to 50 minutes until a wooden pick comes out clean. Cool, then turn out onto a plate. Sift confectioners' sugar over the top. Raspberry Sauce Rub raspberries through a sieve until all juice is extracted. Put 2 or more teaspoons of juice on a dessert plate; serve cake on top of juice.

Marzipan Cake with Raspberry Sauce

585

Mayonnaise Cake
1 cup boiling water 1 cup dates, chopped 1/2 teaspoon baking soda 1 cup granulated sugar 1 cup mayonnaise 2 cups flour 1 cup walnuts, chopped Pour boiling water over dates and baking soda. Let cool. Mix sugar with mayonnaise, then add dates, flour and walnuts. Bake in 2 (8 or 9inch) round cake pans at 350 degrees F for approximately 30 minutes or until top springs back when lightly touched. Frost with confectioners' sugar frosting or cream cheese frosting.

Mayonnaise Cake

586

Melting Orange Cake (Fondant l'Orange)


Servings: 8 3 eggs 3/4 cups (6 ounces) granulated sugar 1/2 cup (3 ounces) flour 4 ounces quick mixing flour 1 teaspoon baking powder 2/3 cup (6 ounces) unsalted butter, melted 2 juiced and zested oranges 2 tablespoons orange liqueur (such as Triple Sec Liqueur) 1 orange (for decorating) Preheat oven to 350 degrees F. In bowl beat eggs. Stir in sugar, flours, baking powder, butter and orange zest. Pour into 9inch round greased cake pan and bake for 35 minutes or until a wooden pick inserted in center comes out clean. Unmold while still warm and sprinkle with orange juice mixed with orange liqueur. Slice an orange thinly for decoration. Place in center of cake.

Melting Orange Cake (Fondant l'Orange)

587

Mexican Chocolate Cake


2 cups granulated sugar 2 cups allpurpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup water 1/2 cup (1 stick) margarine 1/2 cup oil 4 tablespoons cocoa powder 1/2 cup buttermilk 2 eggs, slightly beaten 1 teaspoon vanilla extract Sift together the sugar, flour, salt, baking soda and cinnamon. Set aside. In a saucepan, place water, margarine, oil and cocoa powder. Bring to a boil and pour over dry ingredients. Mix well. Combine buttermilk, eggs, and vanilla extract. Add to the chocolate batter. Mix well. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees F for 20 minutes. Start frosting 5 minutes before cake is done. Chocolate Fudge Frosting 1/2 cup (1 stick) butter 4 tablespoons cocoa powder 6 tablespoons milk 1 pound box confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Place margarine, cocoa powder and milk in a saucepan and bring to a boil. Be careful not to burn. Add confectioners' sugar, vanilla extract and pecans. Mix well. Poke holes in hot cake as soon as it comes out of the oven. Spread frosting on hot cake and serve from pan. The frosting recipe can be made into delicious fudge by reducing milk to 4 tablespoons.

Mexican Chocolate Cake

588

Minnehaha Cake
Cake 4 eggs, separated 1 cup butter, softened 2 cups granulated sugar 3 cups sifted flour 1 cup milk 3 teaspoons baking powder Pinch of salt 1 1/2 teaspoons almond extract Beat egg whites until stiff. Set aside. Cream butter and sugar until fluffy; then beat in egg yolks. Add flour and milk alternately to creamed mixture. Add baking powder and salt with the last addition of flour. Fold in almond extract and egg whites. Bake at 350 degrees F for 35 minutes in 2 greased and floured 8inch square cake pans. Cool and remove from pans. Filling 1 cup raisins, puffed and chopped 1 cup grated coconut, divided 1 cup chopped pecans 1/2 teaspoon almond extract 1 recipe Seven Minute Icing Make one recipe Seven Minute Icing. Puff raisins by steaming in a colander 2 hours. Reserve 1/2 cup coconut; mix all other filling ingredients with Seven Minute Icing. Use filling between layers and on top of cooled cake. Ice top and sides of cake with a second recipe of Seven Minute Icing and sprinkle reserved 1/2 cup coconut on top. Cake is better if prepared the day before. Seven Minute Icing 2 egg whites 1 1/2 cups granulated sugar 5 tablespoons water 1/4 teaspoon cream of tartar 1 1/2 teaspoons light corn syrup 1 teaspoon vanilla extract Place ingredients except vanilla extract in top of double boiler and beat until thoroughly blended. Place over rapidly boiling water. Beat constantly with rotary beater for 7 minutes. Remove from heat and add vanilla extract. Continue beating until mixture reaches spreading consistency.

Minnehaha Cake

589

Miracle Whip Chocolate Cake


2 cups allpurpose flour 1 cup granulated sugar 4 tablespoons cocoa Dash of salt (optional) 1 1/2 teaspoons baking soda 1 cup Miracle Whip 1 cup cold water 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease an 11 x 7inch glass baking pan. Sift together dry ingredients. Gradually add liquid ingredients, mixing well. Bake for about 20 to 25 minutes. Let cool completely before frosting.

Miracle Whip Chocolate Cake

590

Mississippi River Mud Cake


1/2 cup margarine, softened 1 cup granulated sugar 3 eggs 3/4 cup flour 1/3 cup Hershey's cocoa 1/2 teaspoon baking powder Dash of salt 1 teaspoon vanilla extract 1 cup chopped pecans 1 (10 1/2 ounce) package miniature marshmallows Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder and salt; add to creamed mixture. Stir in vanilla extract and nuts. Spoon batter into greased 13 x 9inch baking pan. Bake at 350 degrees F for 15 to 18 minutes or until top is barely soft to touch. Remove cake from oven; cover top with marshmallows. Return to oven 2 to 3 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Cool thoroughly before cutting cake into squares. Chocolate Frosting 6 tablespoons margarine, softened 2 2/3 cups confectioners' sugar 1/2 cup Hershey's cocoa 1/3 cup milk 1 teaspoon vanilla extract In small mixer bowl, cream margarine. Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla extract. Makes 2 cups.

Mississippi River Mud Cake

591

Mocha Sheet Cake with Pecans


1 cup unsalted butter, divided 1 cup strong brewed coffee or 1 tablespoon instant coffee, dissolved in 1 cup hot water 3/4 cup unsweetened cocoa powder, divided 1/2 cup vegetable oil 2 cups allpurpose flour 2 cups granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk 2 large eggs 2 teaspoons vanilla extract, divided 6 tablespoons milk 1 pound confectioners' sugar 1 cup chopped pecans, toasted Preheat oven to 400 degrees F. Lightly grease a 15 1/2 x 10 1/2 x 1inch jellyroll pan. Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy, small saucepan over medium heat until smooth. Remove saucepan from heat. Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla extract in medium bowl until blended. Add to flour mixture and blend well. Spread batter in prepared pan. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack. Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy, medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat. Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth. Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve. Makes 16 to 20 servings.

Mocha Sheet Cake with Pecans

592

Moist Chocolate Cake


1 cup allpurpose flour 1 cup granulated sugar 1 cup hot water 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 egg 1/4 cup butter or margarine, melted Confectioners sugar In a mixing bowl, combine the first 6 ingredients. Add egg and butter; mix well. Pour into a greased 8inch square baking pan. Bake at 350 degrees F for 30 to 35 minutes or until cake tests done. Cool. Dust with confectioners' sugar. Yields 9 servings.

Moist Chocolate Cake

593

Moist Pumpkin Sheet Cake


1 (15 ounce) can solid pack pumpkin 2 cups granulated sugar 1 cup vegetable oil 4 eggs, lightly beaten 2 cups allpurpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt Preheat oven to 350 degrees F. In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10inch baking pan. Bake for 25 to 30 minutes or until cake tests done. Cool. Frosting 3 ounces cream cheese, softened 5 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 3/4 cups confectioners' sugar 3 to 4 teaspoons milk Chopped nuts, as needed Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Moist Pumpkin Sheet Cake

594

Molasses Cake
1 egg 1 cup dark or light molasses 1 cup sour milk 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 2 heaping teaspoons shortening 2 cups flour Combine all ingredients. Pour into 13 x 9inch baking pan. Bake in 375 degree F oven approximately 45 minutes. Cake is very moist and even better 2 days old.

Molasses Cake

595

Moravian Sugar Cake


1 package dry yeast 1/2 cup warm water 1 cup unseasoned mashed potatoes 1 cup granulated sugar 1/4 cup butter 1/2 cup shortening 1 teaspoon salt 1 cup water in which potatoes were cooked 2 eggs, well beaten 5 cups allpurpose flour, sifted 1 cup butter Brown sugar Cinnamon and pecan pieces (optional) Dissolve yeast in warm water. Mix mashed potatoes, sugar, the 1/4 cup butter, shortening and salt. When lukewarm, add potato water and yeast mixture. Set first mixture aside and let rise in warm place until spongy. Beat in eggs and flour to make a soft dough. Let rise until double in bulk. Punch down and divide dough in half. Spread dough evenly into 2 greased 13 x 9inch pans or 4 (9inch) cake pans. Let rise until double in bulk. Make holes with fingers in rows down dough. Fill with dots of butter (about 1 cup) and brown sugar. Be generous. Dust with cinnamon and pecan pieces if desired. Preheat oven to 375 degrees F and bake for 20 to 30 minutes. Remove cakes from pans and cool on racks. Serve cakes, cut into squares, either warm or cold. Cakes may be frozen after baking.

Moravian Sugar Cake

596

Mother Lode Carrot Cake with Cream Cheese Frosting


1 (12 to 14 ounce) bag frozen carrots 2 tablespoons cinnamon (divided) 3 cups allpurpose flour 3 cups granulated sugar 1 teaspoon salt 1 tablespoon baking soda 1 1/2 cups corn oil 4 large eggs, lightly beaten 2 1/2 tablespoons vanilla extract, divided 1 1/2 cups shredded coconut 1 3/4 cups chopped walnuts 1/8 teaspoon ground cardamom (optional) 1/8 teaspoon allspice 3/4 cup drained, crushed pineapple 12 ounces cream cheese 4 1/2 cups sifted powdered sugar 9 tablespoons sweet butter, room temperature Bring a large pot of water to a boil and drop in 1 tablespoon cinnamon with frozen carrots. Boil until carrots are tender; drain but do not rinse. Puree carrots and cinnamon in a processor or blender and set aside. Preheat oven to 350 degrees F. Grease two 9inch springform pans (You could also use 3 9inch cake pans, grease and cut a parchment circle to fit the bottom; greasing parchment. Bake for less time and test as suggested below.) In a large bowl, sift the flour, sugar, salt, baking soda, 1 tablespoon cinnamon, allspice and cardamom. Add oil, eggs and 1 tablespoon vanilla, beating well until combined. Fold in walnuts, coconut, pineapple and carrot puree. Pour into prepared pans and bake on the middle rack for 50 minutes or until edges pull away from the sides and cake tester comes out clean when inserted near the center. Cool on rack for 3 hours before removing from pan. Frosting: Cream together the cream cheese and sweet butter in a medium bowl. Slowly add the sifted powdered sugar and continue to beat until smooth and free of lumps. Add vanilla extract and mix thoroughly. Frost cake with frosting and serve. Cake also freezes well if you wrap in plastic wrap and then foil.

Mother Lode Carrot Cake with Cream Cheese Frosting

597

MousseintheMiddle Cake
Yield: 12 servings Cake 1 3/4 cups Bakers' Special Sugar* or granulated sugar 1/2 cup (1 stick) butter (room temperature) 1/2 teaspoon salt 1 teaspoon almond extract, or a few drops of bitter almond oil 1 teaspoon vanilla extract 1/3 cup vegetable oil 4 large eggs 3 cups King Arthur Unbleached AllPurpose Flour 3 tablespoons Instant ClearJel (optional, but it gives the cake a great, moist texture) 4 teaspoons baking powder 1 1/4 cup milk * We love to use Bakers' Special sugar for cakes; its extrafine texture makes it very easy to cream with the butter, thereby producing a lighter cake. However, use granulated sugar if you prefer. Filling 1 pint whipping or heavy cream 1 (4 ounce) box chocolate mousse mix Dark Chocolate Glaze 1/2 cup heavy or whipping cream 1 cup (about 6 ounces) chopped bittersweet chocolate Cake: In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating till the mixture is very fluffy. In a separate bowl, whisk together the flour, Instant ClearJel and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well combined, about 2 minutes. Lightly grease and flour both halves of the filled cake set, and divide the batter between them. (You may also prepare this cake in two regular 9 x 2inch round cake pans.) Bake the cake in a preheated 350 degree F oven for 40 to 45 minutes, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 minutes before removing it from the pans. Filling: Follow the directions on the package to prepare the mousse. Divide the mousse between the two halves of the cake, then invert the top half over the bottom half (you're forming a tunnel for the filling here). Glaze: In a small bowl in the microwave, or a small saucepan set over low heat, prepare the glaze by melting together the cream and chocolate. Drizzle it over the cake.

MousseintheMiddle Cake

598

Nashville's OnePan Fudge Cake


8 tablespoons butter 1 1/4 squares bittersweet chocolate 1 cup granulated sugar 2 eggs 1/2 cup allpurpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon vanilla extract 1 cup nuts, chopped coarse Preheat the oven to 325 degrees F. Thoroughly grease an 8inch square baking pan. In a medium saucepan over very low heat, melt the butter with the chocolate. Remove from the heat and stir in the sugar. Beat in the eggs. Mix the flour, baking powder and salt in a measuring cup and stir into the chocolate mixture along with the vanilla extract. Fold in the nuts. Turn into the prepared pan and bake for 35 minutes. Cut into squares while hot, but do not remove from the pan until cooled.

Nashville's OnePan Fudge Cake

599

Nescafe Cake
1/2 cup butter 1 1/2 cups granulated sugar 2 eggs 1 teaspoon red food coloring 1 tablespoon instant coffee 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vinegar 1 cup butter Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch baking pan. Cream together butter, sugar, eggs, red food coloring and instant coffee. Sift together sifted cake flour, baking soda and salt. Mix together vinegar and butter, then add to the creamed butter mixture. Add alternately sifted dry ingredients to creamed mixture. Beat 1/2 minute after each addition. Pour into prepared pan. Bake for 30 to 35 minutes or until done. Frost with favorite icing.

Nescafe Cake

600

NoBake Cherry Custard Cake


1 (10inch) prepared angel food cake 1 (1.4 ounce) box sugarfree instant vanilla pudding mix 1 1/2 cups 2% milk 1 cup light sour cream 1 (21 ounce) can light cherry pie filling Tear the angel food cake into bitesize pieces. Press into an 11 x 7inch baking dish. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time. Makes 12 servings.

NoBake Cherry Custard Cake

601

No Bake Twinkies Cake


1 box Twinkies (8 singles) 2 small boxes vanilla instant pudding 3 cups milk 1 large can crushed pineapple, drained 4 large bananas 1 carton whipped topping Nuts, optional Cherries, optional Slice Twinkies in half. Place filling side up in bottom of a 13 x 9inch dish. Slice bananas on top of Twinkies. Mix pudding with three cups milk, not four as package directs. Add pineapple to pudding. Spread mixture over the bananas. Top with whipped topping. Sprinkle nuts and cherries on top, if desired.

No Bake Twinkies Cake

602

Nut Cake
4 cusp chopped pecans 2 (8 ounce) boxes chopped dates 2 (7 ounce) cans coconut 2 (14 ounce) cans sweetened condensed milk Mix all ingredients in large bowl; add a little water if mixture seems dry. Heavily grease a 10inch cast iron skillet and pour in mixture. Bake at 350 degrees F for 1 hour. Let cool before flipping it out of pan.

Nut Cake

603

Oatmeal Cake
1 1/4 cups boiling water 1 cup raw oatmeal 1/2 cup (1 stick) butter or margarine 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 1/4 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon Mix together water, oatmeal and butter or margarine in a bowl and let stand for 20 minutes. Add remaining ingredients and bake at 350 degrees F for about 35 minutes in a 13 x 9inch pan. Frosting 3/4 cup granulated sugar 1/4 cup cream or milk 1/2 teaspoon vanilla extract 1/2 cup (1 stick) butter or margarine 1 cup pecans, chopped 1 cup coconut Mix ingredients together and bring to a boil. Spread over cake while still warm. Put under broiler for a few minutes.

Oatmeal Cake

604

Oatmeal Peanut Butter Cake


1 cup dry oatmeal 1/4 cup chunky or smooth peanut butter 1/4 cup margarine 1 1/4 cups boiling water 1 cup brown sugar 1 cup granulated sugar 2 eggs 1 1/3 cups allpurpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch pan. Mix oatmeal, peanut butter, margarine and boiling water. Let stand 10 minutes. Add brown sugar, sugar and eggs. Mix and gradually add flour, baking soda, baking powder and vanilla extract. Pour into pan and bake 25 to 30 minutes. Cool and frost with Peanut Butter Frosting. Peanut Butter Frosting 1/3 cup peanut butter 3 cups confectioners' sugar 1 1/2 teaspoons vanilla extract 1/4 to 1/3 cup milk Blend peanut butter and sugar. Stir in vanilla extract and milk. Beat until frosting is smooth.

Oatmeal Peanut Butter Cake

605

Old Fashioned Jam Cake


2 cups granulated sugar 1 1/2 cups butter or margarine 6 eggs 3 cups flour 1 cup buttermilk 2 cups blackberry jam 2 teaspoons baking soda 1 teaspoon nutmeg 1 teaspoon allspice Cream sugar and butter; sift flour baking soda and spices. Add alternately flour mixture and eggs into creamed sugar and butter. Last, add jam. Preheat oven to 325 degrees F and pour mixture into wellgreased and paperline 9inch layer pans. Bake about 30 minutes or until done. Cooked Filling 2 cups granulated sugar 3/4 cup butter 1 1/2 cups milk Let filling come to boil. While cakes are still warm, Pour a little filling at a time over each layer until it is used up. This makes the cake moist.

Old Fashioned Jam Cake

606

Old South Caramel Cake


3 1/2 cups allpurpose flour, sifted twice before measuring 2 teaspoons baking powder 1 cup butter, softened 2 cups granulated sugar 6 eggs 1 cup milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Butter two 9inch layer cake pans and line the bottoms with parchment or wax paper. Butter the wax paper. Sift flour with baking powder and set aside. In a large mixing bowl, cream butter until fluffy, then gradually add sugar, beating until creamy. Add eggs, one at a time, and beat in thoroughly. Add flour mixture alternately with the milk, beginning and ending with dry ingredients. Stir well after each addition, but do not overmix. Stir in vanilla extract. Turn the batter into the prepared pans. Bake until the tops of the layers spring back when lightly touched, about 35 minutes. When the cake is done, cool 10 minutes in the pans, then turn out onto cake racks to cool completely. Caramel Frosting 3 cups firmly packed brown sugar 2 cups milk 4 tablespoons butter 2 teaspoons vanilla extract Combine brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring constantly, to softball stage (234 degrees F to 240 degrees F). Remove from heat, add butter and vanilla extract, and beat at high speed until thick enough to hold to the cake when spread. If the frosting becomes too thick, beat in a few drops of hot water. Spread Caramel Frosting over one layer of the cake, top with the other layer and cover the top and sides of the entire cake with the remaining frosting.

Old South Caramel Cake

607

Ooey Gooey Caramel Apple Cake


1 cup light brown sugar, firmly packed 1/2 cup vegetable oil 2 teaspoons ground cinnamon 1 tablespoon vanilla extract 2 large eggs 2 cups allpurpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 medium tart apples, peeled, cored and coarsely chopped Caramel Topping, heated Preheat oven to 350 degrees F. Grease a 9inch square pan. In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in the flour, baking powder and salt, stirring just until blended. Stir in apples. Pour apple cake batter into prepared pan. Bake until cake springs back when touched lightly in the center, about 30 to 40 minutes. Pierce cake all over with a fork. Pour hot caramel topping over cake. Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping. Caramel Topping 1/2 cup firmly packed light brown sugar 1/4 cup butter 1/4 cup heavy cream 1 teaspoon vanilla extract Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla extract. Pour caramel topping over hot apple cake.

Ooey Gooey Caramel Apple Cake

608

Orange Cocoa Cake


1/2 cup Hershey's cocoa 1/2 cup boiling water 1/4 cup (1/2 stick) butter or margarine, softened 1/4 cup shortening 2 cups granulated sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 2 eggs 1 1/2 teaspoons plus 1/8 teaspoon baking soda, divided 1 cup plus 3 tablespoons buttermilk or sour milk, divided* 1 3/4 cups allpurpose flour 3/4 teaspoon freshly grated orange peel 1/4 teaspoon orange extract Orange Buttercream Frosting Preheat oven to 350 degrees F. Grease three 8 or 9inch round baking pans; line with wax paper. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, shortening, sugar, salt and vanilla extract in large bowl until well blended. Add eggs; beat well. Stir 1 1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour. Measure 1 2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan. Stir cocoa mixture into batter; divide evenly between remaining two prepared pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully peel off wax paper. Cool completely. Place one chocolate layer on serving plate; spread with Orange Buttercream Frosting. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake. Yield: 10 to 12 servings *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup; use 1/2 teaspoon white vinegar plus milk to equal 3 tablespoons. Orange Buttercream Frosting 2/3 cup butter or margarine, softened 6 cups confectioners' sugar, divided 2 teaspoons freshly grated orange peel 1 1/2 teaspoons vanilla extract 4 to 6 tablespoons milk Beat butter, 1 cup confectioners' sugar, orange peel and vanilla extract in large bowl until creamy. Add remaining confectioners' sugar alternately with milk, beating to spreading consistency.

Orange Cocoa Cake

609

OrangeOrange Cake
1/2 cup butter (or margarine) 1 1/2 cups granulated sugar 1 tablespoon orange peel (grated) 2 1/4 cups flour (sifted) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup water 1/4 cup fresh orange juice 4 egg whites (beat stiff) Beat butter (or margarine) with sugar until fluffy. Add orange peel. Sift flour, baking powder, soda, and salt and add to butter mixture. Combine water and orange juice and add alternatively with dry ingredients, beating well. Fold in egg whites. Pour into two 8inch round greased and floured cake pans. Bake in 375 degree F oven about 30 minutes (or until cake tests done). Cool five minutes and remove from pans. When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting. Orange Filling 1/2 cup granulated sugar 2 tablespoons cornstarch 1 1/2 teaspoons orange peel (grated) 1/4 teaspoon salt 3/4 cup orange juice 1/4 cup water 2 egg yolks 2 tablespoons butter Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes. Remove from heat and stir in butter. Cool before spreading between layers. Orange Buttercream Frosting 6 tablespoons butter 4 1/2 cups confectioners' sugar (sifted) 1 tablespoon orange peel (grated) Dash salt 4 to 6 tablespoons orange juice In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency. Beat until smooth and creamy.

OrangeOrange Cake

610

Orange Slice Cake


3 1/2 cups flour 1/2 teaspoon salt 1 pound candy orange slices 1/2 pound dates 2 cups nuts 1 can coconut 1 cup shortening 2 cups granulated sugar 4 eggs 1/2 teaspoon baking soda 3/4 cup buttermilk Sift together and set aside the flour and salt. Cut up orange slices and dates. Combine with nuts and coconut. Add onehalf of the flour and mix well. Cream shortening, sugar and eggs. Combine baking soda with buttermilk. Add to shortening mixture. Add fruit and remaining flour. Bake for 1 1/2 hours at 300 degrees F.

Orange Slice Cake

611

Orange Snow Ball Cake


1 cup water 1 cup granulated sugar 1 large box orange gelatin 1 large can crushed pineapple 1 large angel food cake 4 envelopes Dream Whip 1 package flaked coconut Mix water and sugar in saucepan and bring to a boil. Stir in orange gelatin and crushed pineapple. Cool in refrigerator while breaking angel food cake into pieces and placing in a greased bowl or pan. Mix 2 packages of Dream Whip according to directions on package and mix with gelatin mixture. Pour over angel food cake. Mix remaining packages of Dream Whip and spread over cake. Sprinkle with coconut. Refrigerate until serving time.

Orange Snow Ball Cake

612

OrangeDate Cake
1 cup butter 1 cup granulated sugar Pinch of salt Grated rind of 2 oranges 1 cup sour milk 2 1/2 cups flour 2 eggs, beaten 1 cup dates, chopped 1 cup nuts, chopped 1 teaspoon baking soda 1 teaspoon baking powder Mix all together well. Bake in a buttered 13 x 9inch dish at 350 degrees F for 45 minutes to 1 hour. Let stand for 5 minutes; mix the strained juice of 2 oranges with 1 cup granulated sugar. Spread orangesugar mixture over top of cake. When dry, sprinkle with confectioners' sugar.

OrangeDate Cake

613

Oreo Cookie Cake


1 (20 ounce) package chocolate sandwich cookies 1/2 cup butter 1 (16 ounce) container frozen whipped topping, thawed 16 ounces cream cheese 1 cup confectioners' sugar 2 cups milk 1 (3.5 ounce) package instant vanilla pudding mix Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9 x 13inch pan. Put in freezer for 5 minutes. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Oreo Cookie Cake

614

Paradise Cake
1/2 cup butter 1 cup granulated sugar 2 wellbeaten eggs 1 small can crushed pineapple 2 cups flour 1 cup chopped nuts 1 cup chopped dates 1 teaspoon each, soda, baking powder, vanilla extract and cinnamon Cream sugar and butter and mix well. Add eggs and other ingredients. Bake for 1 hour at 325 degrees F. Makes two 9inch layers. Use your favorite icing.

Paradise Cake

615

Peach Cake
1 1/2 cups allpurpose flour 2 (3 ounce) packages vanilla pudding (not instant) 2 teaspoons baking powder 1 cup milk 2 eggs 1 (29 ounce) can sliced peaches 16 ounces cream cheese 1 cup granulated sugar Cinnamon and sugar for topping Preheat oven to 350 degrees F. Grease a 9 x 13inch baking pan. Mix flour, dry pudding, baking powder, milk and eggs together. Mix 2 minutes at medium speed. Spread in prepared pan. Drain peaches, reserving liquid. Spread peaches over batter. Mix cream cheese with 1 cup sugar and 6 tablespoons of the peach juice. Spoon over peaches. Sprinkle with cinnamon and sugar. Bake 35 to 40 minutes.

Peach Cake

616

Peach Custard Cake


1 1/2 cups flour 1/2 teaspoon salt 1/2 cup butter or margarine (CD used butter) 30 ounces canned peaches 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1 egg 1 cup evaporated milk In a 1 1/2quart bowl, mix together with a pastry blender until mixture looks like coarse meal, the flour, salt and butter. With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8inch pan. Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup. Arrange drained peaches on crust in pan. Sprinkle over peaches a mixture of 1/2 cup sugar and 1/2 teaspoons cinnamon. Bake in 375 degree F oven for 20 minutes. Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup Pet evaporated milk. Pour over peaches. Bake for 30 minutes more, or until custard is firm except in center. Center becomes firm on standing. Serve warm or cold.

Peach Custard Cake

617

Peach Snack Cake


1 (12 ounce) jar peach preserves, divided 1/2 cup chopped nuts 2 packages flaky refrigerator biscuits 1/2 cup chopped nuts Maraschino cherries Preheat oven to 400 degrees F. Separate each biscuit into 3 layers. Overlap one package of layered biscuits to form a 9inch circle on an ungreased baking sheet. Brush with preserves, then sprinkle with 1/4 cup nuts. Dip remaining layered biscuits into preserves and overlap on top. Bake for 18 minutes. Brush with remaining preserves, then sprinkle with remaining 1/4 cup nuts. Garnish with maraschino cherries.

Peach Snack Cake

618

PeachAlmond Cake
1/3 cup (3 1/2 ounces) almond paste 1/2 cup plus 1 tablespoon granulated sugar 3/4 cup butter, softened 4 large eggs 1 1/4 cups allpurpose flour 1 medium size ripe, juicy peach Preheat oven to 375 degrees F. In food processor or mixer bowl, whirl or beat paste, 1/2 cup of the sugar and butter until fluffy. Add eggs 1 at a time, mixing well after each addition. Whirl or beat in flour. Spread batter in buttered, floured 8inch diameter cake pan with removable rim. Peel, pit and slice peach 1/4 inch thick. Slightly overlap slices on cake; sprinkle with 1 tablespoon sugar. Bake until a wooden pick inserted in cake comes out clean, 55 to 60 minutes. Cool on rack; loosen from sides. To serve, remove rim and slide cake from base. Yields 8 servings.

PeachAlmond Cake

619

PeachCustard Kuchen
1 cup allpurpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup margarine or butter, softened 1 1/2 cups fresh peaches (about 3 medium), sliced 1/3 cup granulated sugar 1 teaspoon ground cinnamon 2 egg yolks 1 cup whipping cream Heat oven to 400 degrees F. Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in margarine until mixture is crumbly. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased 8inch square pan. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes. Blend egg yolks and whipping cream; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Refrigerate any remaining dessert. Yield: 9 servings.

PeachCustard Kuchen

620

Peaches and Cream Brunch Cake


3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons butter 1/2 cup milk 1 small box vanilla pudding (use dry) 1 egg 1 large can peach slices, drained (reserve juice) 8 ounces cream cheese 1/2 cup granulated sugar 3 tablespoons peach juice 1 tablespoon granulated sugar 1/2 teaspoon cinnamon Mix flour, baking powder, salt, butter, milk, dry pudding mix and egg together. Beat for 2 minutes and put into a greased 10inch pie pan. Arrange peach slices in a single layer on batter in pan. Beat together the cream cheese, the 1/2 cup sugar and peach juice. Spoon over peaches. Mix together the 1 tablespoon sugar and cinnamon; sprinkle over top. Bake at 350 degrees F for 30 to35 minutes. Cool and serve at room temperature. Refrigerate leftovers.

Peaches and Cream Brunch Cake

621

Peaches and Cream Cake


1 1/2 cups allpurpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/4 cup plus 2 tablespoons butter or margarine, softened 2 large eggs 2 (3.4 ounce) package vanilla pudding mix 2 (16 ounce) cans sliced peaches in syrup, undrained 16 ounces cream cheese, softened 1 cup plus 2 tablespoons granulated sugar, divided 1 teaspoon ground cinnamon Preheat oven to 350 degrees F. Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13 x 9 x 2inch pan. Drain peaches, reserving 1/4 cup plus 2 tablespoons syrup. Set reserved syrup aside. Arrange peach slices over batter. Set aside. Beat cream cheese at medium speed of an electric mixer until creamy, gradually add 1 cup sugar, beating well. Add reserved syrup, 1 tablespoon at a time, beating until smooth. Spoon cream cheese mixture over peaches. Combine remaining 2 tablespoons sugar and cinnamon and sprinkle evenly over cream cheese mixture. Bake 45 minutes. Cool in pan on a wire rack. Serves: 12

Peaches and Cream Cake

622

Peanut Butter and Jelly Cake


2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or shortening (at room temperature) 1/2 cup creamystyle peanut butter or reducedfat peanut butter 1 cup granulated sugar 1/2 cup light brown sugar, firmly packed 2 extra large or jumbo eggs, at room temperature and slightly beaten 1 teaspoon vanilla extract 1 cup milk or reducedfat or skim milk 1 (12 ounce) jar strawberry preserves or seedless red raspberry or grape jam Peanut Butter Frosting About 1/2 to 3/4 cup chopped peanuts for garnish (optional) Preheat oven to 350 degrees F. Sift together the first 3 ingredients; set aside. In a large bowl, cream butter and peanut butter thoroughly. Gradually add sugar and brown sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition, and vanilla extract. Alternately add dry ingredients and milk, a small amount at a time, mixing well. Spoon batter into two greased 8 or 9inch round layer pans, dividing evenly. Bake for 35 to 40 minutes or until a cake tester inserted into the middle of cake layers comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to finish cooling. Arrange one cake layer on a serving plate; evenly spread top of cake layer with strawberry preserves. Top with second cake layer; frost top and sides of cake with Peanut Butter Frosting. Garnish top of cake with chopped peanuts, if desired. NOTE: May omit butter or margarine or shortening; add 1/2 cup Smucker's Shortening and Oil Replacement to batter with peanut butter. Or, reduce butter or margarine or shortening to 1/4 cup and add 1/4 cup Smucker's Shortening and Oil Replacement to batter with peanut butter. Peanut Butter Frosting 1/2 cup creamystyle peanut butter or reducedfat peanut butter (at room temperature) 1 teaspoon vanilla extract Pinch of salt About 2 1/2 cup sifted confectioners' sugar About 3 tablespoons milk or reducedfat or skim milk In a medium bowl, cream peanut butter thoroughly; beat in vanilla extract and salt. Gradually beat in confectioners' sugar and milk, a small amount at a time, beating until mixture is light and fluffy and desired spreading consistency.

Peanut Butter and Jelly Cake

623

Peanut Butter Cake


2 cups allpurpose flour 2 cups granulated sugar 2 eggs 3/4 cup shortening 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup buttermilk 3/4 cup hot water 1 cup peanut butter (smooth or chunky) Preheat oven to 350 degrees F. Cream sugar, eggs, shortening and vanilla extract. Add buttermilk, hot water, and peanut butter. Add dry ingredients. Mix well until smooth about 2 minutes. Pour into prepared 13 x 9inch cake pan. Bake for 30 to 35 minutes. Cool and frost. Peanut Butter Icing 2 cups confectioners sugar 1/2 cup (1 stick) butter or margarine, softened 1 teaspoon vanilla extract 1/4 cup milk 1/2 cup peanut butter Cream all ingredients together until very smooth.

Peanut Butter Cake

624

Peanut Butter Meltaway Cake


2 cups granulated sugar 2 cups flour 1 teaspoon baking soda 1 cup butter 2 eggs, beaten 1/4 cup cocoa 1/2 cup milk 1 cup water 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease a 13 x 9inch baking pan. Combine sugar, flour and baking soda. Heat butter, eggs, cocoa, milk and water in a saucepan until it bubbles. Beat until smooth. Add vanilla extract. Bake for 25 minutes. Cool completely. Peanut Butter Topping 1 1/2 cups peanut butter 1 tablespoon vegetable oil In a bowl, mix peanut butter and vegetable oil. Spread on COOL CAKE. Put in refrigerator for 1 1/2 hours. After cake and peanut butter mixture are cold, remove from refrigerator and add icing. Icing 1/2 cup butter 6 tablespoons milk 1/4 cup cocoa 1 teaspoon vanilla extract 1 box confectioners' sugar In a medium saucepan combine butter, milk and cocoa. Heat until butter is melted. Remove from heat and add vanilla extract and confectioners' sugar. Spread on cake and put in refrigerator for one hour.

Peanut Butter Meltaway Cake

625

Peanut Butter Sheet Cake


2 cups allpurpose flour 2 cups granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup water 3/4 cup butter or margarine, softened 1/2 cup peanut butter 1/4 cup vegetable oil 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract Frosting 2/3 cup granulated sugar 1/3 cup evaporated milk 1 tablespoon butter or margarine 1/3 cup chunky peanut butter 1/3 cup miniature marshmallows 1/2 teaspoon vanilla extract Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 x 15 x 1inch jellyroll pan. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla extract; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan. Bake for 18 to 26 minutes in the preheated oven, or until a wooden pick inserted near the center comes out clean. While the cake bakes, make the frosting. Place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla extract until marshmallows are melted and the mixture is smooth. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Peanut Butter Sheet Cake

626

Pecan Cake
4 eggs, separated 1/2 cup unsalted butter, melted and cooled (1 stick, use butter only) 1/2 teaspoon vanilla extract 2/3 cup granulated sugar (divided) Pinch salt 2/3 cup finely ground pecans (use blender to grind) 1/3 cup allpurpose flour Honey Glaze 2 tablespoons butter 1/2 cup honey Preheat oven to 350 degrees F. (325 degrees F for glass or dark metal pans). Lightly butter and flour an 8inch cake pan. In a small bowl, beat egg yolks, butter and vanilla extract. Add 1/3 cup of the sugar, beating until thick and creamy. In a large bowl, beat egg whites with salt until frothy. Continue to beat, adding the remaining 1/3 cup sugar, a few tablespoons at a time, until stiff peaks form. Fold 1/3 of the stiff whites into the yolk mixture to lighten. Gently fold the yolk mixture into the remaining whites until fully incorporated. Combine nuts and flour and sift a third at a time over egg mixture, folding gently after each addition. (Any nut pieces too large to sift may be folded in at the end or reground in the blender and sifted in.) Pour batter into prepared cake pan. Bake for 30 minutes. Let stand 10 minutes, then turn cake out onto a wire rack, top side up, and cool for 1 hour. Glaze: In a saucepan, melt butter over medium heat, stir in honey and bring to a frothy boil. Reduce heat and boil 3 minutes. Cool slightly. While still warm, pour over cake. Allow glaze to drip down sides of cake. To cut neatly through the sticky glaze, use a sharp knife dipped in hot water to warm it, then dry.

Pecan Cake

627

Philadelphia Butter Cake


1/4 cup granulated sugar 1/4 cup Crisco 1/4 teaspoon salt 1 large egg 1 envelope active dry yeast 1/2 cup warm milk 2 1/2 cups allpurpose flour 1 tablespoon vanilla extract Mix sugar with shortening and salt. Add egg and beat with mixer 1 minute. Dissolve yeast in warm milk. To sugar mixture, add flour, then yeastmilk mixture and vanilla. Mix 3 minutes by hand. Turn onto floured board and knead 1 minute. Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled. Meanwhile prepare topping. Divide dough in two and roll or pat each to fit two wellgreased 8inch square pans. Crimp edges halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling. Divide topping and spread over each dough. Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done. Do not overbake. The topping will be crusty, but gooey. Let cool before cutting. Topping 1 cup (2 sticks) butter 2/3 cup allpurpose flour 2 cups granulated sugar 2 extra large eggs 4 to 5 tablespoons milk Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter. Add eggs, one at a time, beating well after each. Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.

Philadelphia Butter Cake

628

Picnic Caramel Cake


1/2 cup shortening 2 cups flour 2 1/4 teaspoons baking powder Pinch of salt 1 cup plus 2 tablespoons granulated sugar 2/3 cup milk 1 teaspoon vanilla extract 2 eggs, unbeaten 1/2 cup nuts Preheat oven to 350 degrees F. Lightly oil a 9inch square baking pan. Soften shortening. Sift in dry ingredients. Add milk and mix until flour is dampened; beat 2 minutes. Add vanilla extract, eggs and nuts; beat 1 minute. Bake for 35 minutes in prepared pan.

Picnic Caramel Cake

629

Pineanna Nut Cake


3 1/2 cups cake flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup vegetable oil 3 eggs, slightly beaten 4 ripe bananas, chopped (2 cups) 1 1/2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple in juice, drained 1 1/2 cups chopped pecans, divided In large bowl, mix flour, sugar, baking soda, salt and cinnamon. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, vanilla extract, pineapple and 1 cup pecans. Divide batter evenly among 3 greased and floured 9inch round pans. Bake at 350 degrees F (375 degrees F for altitudes above 3,500 feet) for 25 to 30 minutes, until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers, frost sides and top with Cream Cheese Frosting. Sprinkle remaining pecans on top of cake and serve. Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup butter or margarine, softened 3 1/2 cups confectioners sugar 1 teaspoon vanilla extract Beat cream cheese and butter in large bowl on medium speed until smooth. Beat in confectioners' sugar and vanilla extract until light and fluffy.

Pineanna Nut Cake

630

Pineapple Butternut Cake


Cake 1 1/2 cups granulated sugar 3/4 cup shortening 3 eggs 1 cup milk 2 teaspoons butternut flavoring 2 1/4 cups cake flour 1 teaspoon salt 3 teaspoons baking powder Cream sugar and shortening. Add eggs one at a time and beat after each addition. Add milk and flavoring. Mix in dry ingredients. Beat on high speed for 2 minutes. Bake at 325 degrees F for 30 minutes in 2 greased and floured 9inch cake pans. Filling 1 (20 ounce) can crushed pineapple 3 tablespoons cornstarch 1/2 cup margarine 1 cup granulated sugar 1 tablespoon butternut flavoring 1 cup flaked coconut 1 cup chopped pecans 1/2 cup maraschino cherries, halved Cook the first 5 ingredients until thick. Add remaining ingredients. Spread filling between layers, then ice entire cake.

Pineapple Butternut Cake

631

Pineapple Cake
2 cups cake flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 2 whole eggs, lightly beaten 1 (20 ounce) can crushed pineapple with its juice 1/2 cup brown sugar, firmly packed 1/2 cup pecans, chopped Icing 1/2 cup confectioners' sugar 3/4 cup (1 1/2 sticks) margarine 1 teaspoon vanilla extract 1 cup sweetened condensed milk Preheat oven to 350 degrees F, and lightly butter a 9 x 13inch cake pan; set aside. Sift together the cake flour, sugar, and baking soda in a large mixing bowl. Add the eggs and crushed pineapple and juice; blend to produce a smooth batter. Pour the cake batter into the prepared cake pan. Mix together the brown sugar and chopped pecans and sprinkle the mixture evenly over the top of the cake before baking. Bake the pineapple cake for about 40 minutes, or until a cake tester can be cleanly removed from the center of the cake. In a medium saucepan, blend together the confectioners' sugar, margarine, vanilla extract and sweetened condensed milk. Over moderate heat, bring the mixture to a boil. Stirring constantly, boil the icing for 5 to 8 minutes. Time your preparation so that you may pour the icing over the hot cake when it's just finished and out of the oven. This cake is fantastic served warm or fully cooled.

Pineapple Cake

632

Pineapple Cake with Pineapple Cream Cheese Frosting


2 eggs 1 cup granulated sugar 1 cup brown sugar 1 (20 ounce) can crushed pineapple with juice 2 cups allpurpose flour 2 teaspoons baking soda 1 teaspoon vanilla extract 3/4 teaspoon salt 1 cup walnuts, crushed Preheat oven to 350 degrees F. Mix all ingredients together in mixer until mixed well. Pour into a greased 9 x 13inch pan and bake for 4550 minutes or until done. When cake is just warm, cover with plastic wrap or pan cover. When cool frost with Pineapple Cream Cheese Frosting (optional). Pineapple Cream Cheese Frosting 8 ounces cream cheese, softened 1 1/2 cups confectioner's sugar 1 teaspoon vanilla extract 2 tablespoons milk 1 small can crushed pineapple, drained Mix well and frost cake. You can substitute some pineapple juice for some of the milk if you want.

Pineapple Cake with Pineapple Cream Cheese Frosting

633

Pineapple Cake with Ginger Frosting


2 eggs 1 (20 ounce) can crushed pineapple (undrained) 2 cups allpurpose flour 1 cup granulated sugar 2 teaspoons baking soda 1 cup chopped walnuts 1 cup brown sugar Ginger Frosting 3 ounces cream cheese 1/4 cup butter 1 teaspoon vanilla extract 2 cups confectioners' sugar 1/2 teaspoon ground ginger Beat eggs until light and fluffy, add undrained pineapple. Mix by hand (not electric mixer) the flour, sugars and baking soda in with the egg mixture. Stir in the chopped walnuts and spread in ungreased 13 x 9inch pan. Bake at 350 degrees F for 45 to 50 minutes. Mix softened cream cheese with butter and vanilla extract with electric mixer. Gradually add confectioners' sugar and ginger, continue beating until smooth. Spread on cooled cake and sprinkle with more walnuts, if desired.

Pineapple Cake with Ginger Frosting

634

Pink Lady Down Under Cake


Makes 8 servings 3 tablespoons butter 1/3 cup firmly brown sugar 2 Pink Lady Apples, cored and thinly sliced 2 eggs 3/4 cup granulated sugar 1/2 teaspoon vanilla extract 1/2 cup milk 2 tablespoons butter 1 cup allpurpose flour 1 1/2 teaspoons Clabber Girl or Rumford baking powder 1/4 teaspoon salt Measure the 3 tablespoons butter and brown sugar into 9inch round cake pan or 8 or 9inch springform pan and place in oven while you preheat it to 350 degrees F and gather all ingredients. When butter is melted, remove pan from oven. Stir to combine with brown sugar. Spread evenly over bottom of pan. Arrange Pink Lady Apple slices tightly overlapping in circle over brown sugar/butter mixture. Use smaller slices for center. Set aside. In large mixing bowl, beat eggs at high speed until thick and lemoncolored, about 3 minutes. Add sugar and vanilla extract and beat another 2 minutes. While eggs are beating, heat milk and butter together in saucepan or microwave until butter melts. In medium bowl, stir together flour, baking powder and salt. Add flour mixture to beaten eggs and beat just until blended. Add hot milk and butter and beat until blended. Pour batter over apples in pan. Bake in the preheated oven until top springs back when lightly touched, about 25 to 35 minutes. Let cool in pan 10 minutes. Loosen edges with a sharp knife. If you used a cake pan, place a serving plate on top of pan, then invert and lift off pan so cake comes out upside down. For springform pan, carefully remove the ring then place serving plate on top of cake and invert. Using a spatula or knife, move any apples or sugar mixture left in the pan to the top of the cake. Serve warm or at room temperature. Top with whipped cream, if you wish.

Pink Lady Down Under Cake

635

Praline Cake
1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup shortening 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 egg 2/3 cup milk Sift together cake flour, baking powder and salt. Cream shortening, sugar and vanilla extract. Beat in egg thoroughly. Add flour mixture alternately with milk, beating just until smooth after each addition. Pour into wellgreased heatresistant glass round cake dish. Bake at 325 degrees F for about 40 minutes. Cool slightly in dish. Leave in dish while preparing icing. Carefully spread icing on top of slightly cooled cake. Return to the 325 degree F oven and bake 10 minutes. Icing 1/2 cup brown sugar 4 teaspoons flour 2 tablespoons water 4 tablespoons butter 3/4 cup chopped pecans Mix together brown sugar, flour, water, melted butter and pecans.

Praline Cake

636

Praline Carrot Cake


Cake 6 medium carrots 3 cups flour 2 3/4 cups granulated sugar 2 teaspoons cinnamon 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/3 cups vegetable oil 6 eggs, slightly beaten 1 (8 ounce) can crushed pineapple, drained 1 tablespoon vanilla extract 1 cup chopped pecans 1/2 cup flaked coconut Preheat oven to 350 degrees F. In a medium saucepan, cook carrots, covered, in a moderate amount of boiling water until very tender, about 20 minutes. Drain; cool slightly and chop in food processor, using several pulses, or coarsely mash with potato masher; there should be about 1 1/2 cups. Grease and lightly flour three 9inch round cake pans; set aside. In a large mixing bowl, stir together flour, granulated sugar, cinnamon, baking powder, baking soda and salt. Make a well in the center of the dry ingredients; add oil, eggs, pineapple and vanilla. Beat with an electric mixer on low speed, about one minute, to combine all ingredients. Fold in the pecans, coconut and mashed carrots. Spread batter evenly into prepared pans. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes before loosening edges and removing from pans. Cook cakes thoroughly on wire racks. While cake is baking and cooling, prepare Praline Sauce, Candied Pecan Halves and Cinnamon Cream Cheese Frosting. Praline Sauce 3 tablespoons butter 1 cup brown sugar 2 tablespoons whipping cream 1 teaspoon vanilla extract In a small saucepan, over medium heat, melt the butter. Add the brown sugar and cream. Cook and stir until mixture comes to a full boil. Reduce heat and boil gently over entire surface for three minutes, stirring occasionally. Stir in vanilla extract; cool. Candied Pecan Halves 1/4 cup packed brown sugar 1 tablespoon orange juice Praline Carrot Cake 637

The Ultimate Cake Book 1/2 cup pecan halves Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased 8inch square baking pan. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on wire rack. Cinnamon Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup butter, softened 1 teaspoon cinnamon 1 teaspoon vanilla extract 6 cups confectioners' sugar, sifted In a large mixing bowl, beat together cream cheese, butter, cinnamon and vanilla extract until light and fluffy. Gradually add about half the confectioners' sugar, beating well. Gradually beat in enough of the remaining confectioners' sugar to reach spreading consistency. Assembly Place one of the cooled cake layers, top down, on cake plate. Use about 1 cup of the frosting to pipe or spoon a rim about an inch wide and halfinch high around outer edge of cake layer. Spoon about 2 tablespoons frosting in the center 1 1/2 inches of that layer, leaving an unfrosted area or ring. Spoon and spread about half of the Praline Sauce into the ring (sauce will not fill ring). Add a second cake layer, top down, and repeat frosting and sauce as above. Add final cake layer, top up. Frost top and sides of layers with remaining frosting. Garnish top with candied pecan halves. Store cake in refrigerator. Makes 16 servings.

Praline Carrot Cake

638

President Eisenhower's Favorite Cake


1/2 cup butter 2 cups granulated sugar 3 eggs 1 cup sour milk 2 1/2 cups sifted flour 1 teaspoon baking soda 1 teaspoon baking powder, rounded 2/3 cup cocoa dissolved in 1/2 cup boiling water 1/4 teaspoon salt 1/4 teaspoon vanilla extract Sift flour, baking soda, baking powder and salt together. Cream shortening; slowly beat in sugar, egg yolks and vanilla extract. Add cocoa and flour mixture alternately with milk. Fold in stiffly beaten egg whites. Pour into 2 greased layer cake tins. Bake 25 minutes at 375 degrees F, or use greased 9inch square tin, baking 45 minutes at 350 degrees F. Ice with a seven minute frosting.

President Eisenhower's Favorite Cake

639

Princess Diana's Wedding Cake


1 1/4 cups vegetable oil 3 eggs, beaten with mixer 1 3/4 cups granulated sugar 1 teaspoon vanilla extract 2 1/4 cups allpurpose flour 1 1/2 teaspoons cinnamon 1 teaspoon baking soda 8 ounces crushed pineapple, with juice 1 1/2 cups chopped bananas 1 cup chopped apples 3/4 cup coconut 3/4 cup chopped nuts Preheat oven to 350 degrees F. Grease and flour the bottom of a 9 x 13inch pan. Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake for 48 minutes.

Princess Diana's Wedding Cake

640

Puerto Rican Coconut Cake


2 3/4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter or margarine 1 1/2 cups granulated sugar 1 cup coconut milk or sweet milk 1 teaspoon vanilla extract 4 large egg whites Sift together flour, baking powder and salt; set aside. Cream butter. Add 1 cup of the sugar and cream well. Combine coconut milk or sweet milk and vanilla extract. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with dry ingredients. In a small bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff and glossy. Fold beaten whites into the batter carefully. Bake in 2 (9inch) layer pans at 350 degrees F for 25 to 30 minutes. Frost with favorite sevenminute frosting and sprinkle with coconut.

Puerto Rican Coconut Cake

641

Pumpkin Cake with Caramel Cream Cheese Frosting


Pumpkin Cake 8 tablespoons unsalted butter 1 1/4 cups light brown sugar 1/4 cup granulated sugar 2 eggs 2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon cloves 1/2 cup heavy whipping cream 1 cup pumpkin puree Caramel Cream Cheese Frosting 12 tablespoons butter, divided 1/2 cup plus 1 tablespoon light brown sugar 5 tablespoons heavy whipping cream 12 ounces cream cheese 1 teaspoon vanilla extract 1 3/4 cups confectioners' sugar 1 3/4 cups toasted pecan halves, broken into pieces Preheat the oven to 350 degrees F. Grease two 9inch pans with vegetable shortening/flour mixture. Line the pans with parchment paper and grease the parchment paper as well. Dust the pans with flour and shake out excess flour from pans. Prepare the cake: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside. Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl periodically. Add the eggs and mix until combined. With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry ingredients. Mix in the remaining cream and finally the rest of the dry ingredients. Add the vanilla extract and pumpkin puree. Mix only until smooth. Divide the batter into the pans. Bake in a 350 degree F oven for 30 minutes. Remove pans from the oven and cool on a rack for 10 minutes. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack. Prepare the frosting: Place 4 tablespoons butter and all of the brown sugar into a small saucepan. Cook over medium heat, stirring constantly. As soon as the mixture begins to boil, turn the stove off and add the cream, stirring until blended. Set aside to cool completely.

Pumpkin Cake with Caramel Cream Cheese Frosting

642

The Ultimate Cake Book Once the caramel mixture is cool, cream the remaining 8 tablespoons butter and cream cheese (both should be softened) together in a large mixing bowl on medium high speed until smooth. Add the remaining ingredients and mix until all are blended in. Reserve 1/2 cup of frosting to decorate the top, if desired. Place one of the cake layers on a cake round or plate. Spread 2/3 cups frosting over. Top with the other layer. Use the remaining frosting to frost the top and sides of the cake. Use the palm of your hand to gently apply the toasted pecan pieces to the sides of the cake. If desired, use a #21 star tip to pipe either shells or stars around the top of the cake and a swirl in the center of the cake. Place a toasted pecan half in the middle of the center swirl. Pumpkinettes Pumpkinettes are individual pumpkin cakes that are baked directly in miniature pumpkins. Miniature pumpkins are carved similarly to large pumpkins. Remove the top, scoop out the seeds and excess string and the miniature is ready to be filled with Pumpkin Cake. Follow the directions for the Pumpkin Cake and then carefully spoon the cake into the carved pumpkins. Do not fill higher than the inside rim of the pumpkin. Top the Pumpkinettes with about 1 tablespoon of Streusel Topping (see recipe below). Place the Pumpkinettes on a baking sheet and bake in a preheated 350 degree F oven for 40 minutes. Place the tray on a cooling rack and cool. Serve either warm, room temperature or cold. Streusel Topping 6 tablespoons butter, softened 1 cup light brown sugar 1/3 cup allpurpose flour Place all of the ingredients in a small bowl. Mix it together with your fingers until it is combined. The Pumpkin Cake recipe makes between 19 and 21 Pumpkinettes (depending on the size of the miniature pumpkins). The recipe may be halved without a problem. Should some of the cake flow out over the sides of the pumpkin while in the oven, do not worry about it. Just peel the tasty treats off the side of the pumpkin and enjoy the nosh!

Pumpkin Cake with Caramel Cream Cheese Frosting

643

Queen Elizabeth Cake


1 cup boiling water 1 cup chopped dates 1 teaspoon baking soda 1/4 cup butter or shortening 1 cup granulated sugar 1 egg 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup nuts, chopped 1 1/2 cups sifted flour 1 teaspoon baking powder Add the baking soda to the dates and pour the boiling water over them. Set aside to cool. cream shortening. Add sugar and blend well. Beat in the egg and vanilla extract. Mix and sift the flour, baking powder and salt and add alternately to the creamed ingredients with the cooled date mixture and nuts. Bake in a greased 12 x 9inch pan at 350 degrees F for 30 to 35 minutes. Prepare icing. When cake is done, remove from oven and spread icing over hot cake. Return to oven until icing is golden brown. Icing 5 tablespoons brown sugar 2 tablespoons cream 3 tablespoons butter 1/2 cup coconut Mix in a small pan and boil for three minutes. Pour and spread over cake. Return cake to oven for a few minutes.

Queen Elizabeth Cake

644

Quickie Cake 'n' Cheese Bake


1/2 cup (1 stick) butter 1 cup flour 1 1/3 cups plus 1/4 cup granulated sugar (divided) 1 teaspoon baking powder 1/2 teaspoon salt 3 teaspoons vanilla extract (divided) 4 eggs (divided) 8 ounces cream cheese (at room temperature) 1 1/2 cups sour cream (divided) Grease and flour bottom of 12 x 8inch baking pan. In small bowl, combine butter, flour, 2/3 cup of the sugar, baking powder, salt, 1 teaspoon vanilla extract and 2 eggs. Beat at medium speed with electric mixer until well blended. Spread into bottom of pan. Preheat oven to 325 degrees F. Using same bowl, combine cream cheese, another 2/3 cup sugar, another 1 teaspoon vanilla, remaining 2 eggs and 1/2 cup sour cream. Beat at medium speed until smooth and creamy. Pour over batter in pan. Bake 30 minutes or until done. While cake is baking, make topping by combining remaining 1 cup sour cream with remaining 1/4 cup sugar and remaining 1 teaspoon vanilla extract. When cake is done, remove from oven and spread with topping. Immediately loosen from sides of pan with thin metal spatula. Cool, chill at least 4 hours before serving.

Quickie Cake 'n' Cheese Bake

645

Raisin Cake
1 cup raisins 2 1/2 cups water 1/3 cup plus 1 tablespoon oil 1 teaspoon baking soda 2 cups flour 1 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup chopped nuts Cook raisins in water for 20 minutes. Drain off liquid, reserving 1 cup. To the warm liquid add oil and baking soda. Stir to dissolve. Sift dry ingredients together; add oil mixture, nuts and cooked raisins and blend well. Bake in greased and floured 8inch square cake pan at 375 degrees F for 35 to 40 minutes. Use cake tester to check for doneness. Remove cake from pan when slightly cool. Cool completely and frost cake with Chocolate Butter Icing or Penuche Icing.

Raisin Cake

646

Raspberry Angel Cheese Cake


1 (10inch) angel food cake 1/2 cup confectioners' sugar 8 ounces cream cheese, at room temperature 1/2 teaspoon vanilla or almond extract 1 cup milk 2 cups whipped cream Fresh raspberries Tear angel food cake into small pieces and spread into the bottom of a 9 x 13inch baking dish. Mix confectioners' sugar, cream cheese, vanilla or almond extract and milk until smooth. Fold in whipped cream. Pour over cake pieces. Pour raspberries over all. Dust the tops of the berries with confectioners' sugar. Chill for 4 hours or overnight.

Raspberry Angel Cheese Cake

647

Raspberry Batter Cake


2 cups fresh raspberries or blueberries, washed and dried Juice of 1/2 lemon 1 3/4 cups granulated sugar (divided) 3 tablespoons butter (room temperature) 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt (divided) 1/2 cup milk 1 tablespoon cornstarch 1 cup boiling water Pour berries into wellgreased 8inch square pan. Sprinkle berries with lemon juice. In bowl, combine 3/4 cup of the sugar and butter. In second bowl, combine flour, baking powder and 1/4 teaspoon of the salt and mix well. Alternately add flour mixture and milk to sugar/butter mixture. Spread batter over berries. Preheat oven to 375 degrees F. Make topping: Combine remaining 1 cup sugar, cornstarch and remaining 1/4 teaspoon salt. Mix well, then sprinkle mixture evenly over batter in pan. Pour boiling water over all. Bake in preheated oven 1 hour or until a wooden pick inserted into top part of cake near center comes out clean, or when center springs back when pressed lightly with finger. Top of cake will be light brown. Serve with whipped cream or vanilla ice cream. Makes about 9 servings.

Raspberry Batter Cake

648

Raspberry Cake
1/3 cup butter 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 cup milk 2 cups flour 3 teaspoons baking powder Pinch of salt Fresh or frozen raspberries, blueberries, or blackberries Icing 1 1/2 cups powdered sugar 2 to 3 teaspoons milk 1 teaspoon vanilla extract Cream butter and sugar, beat in egg and add vanilla extract. Add remaining ingredients except berries and mix well. Put into a 9 x 13inch pan which has been greased and floured. Sprinkle berries on top. Bake at 350 degrees F for 30 to 40 minutes. Remove from oven and drizzle with icing while hot. I use about 2 cups of berries. It depends on your taste.

Raspberry Cake

649

Raspberry Custard Kuchen


1 1/2 cups allpurpose flour, divided 1/2 teaspoon salt 1/2 cup cold butter or margarine 2 tablespoons whipping cream 1/2 cup granulated sugar 3 cups fresh raspberries Topping 1 cup granulated sugar 1 tablespoon allpurpose flour 2 eggs, beaten 1 cup whipping cream 1 teaspoon vanilla extract In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in whipping cream; pat into a greased 13 x 9 x 2inch baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. Topping: Combine sugar and flour. Stir in eggs, cream and vanilla extract; pour over berries. Bake at 375 degrees for 40 to 45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Makes 10 to 12 servings.

Raspberry Custard Kuchen

650

Raspberry Nut Cake


2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup Crisco 1 1/4 cups granulated sugar 3 eggs 3/4 cup buttermilk or sour milk 1 teaspoon vanilla 1/2 cup nuts 1 cup fresh raspberries Pink Raspberry Frosting 1/3 cup butter or margarine, softened 1/2 teaspoon salt 3 cups confectioners' sugar 2 tablespoons pureed raspberries 3 tablespoons cream, warm 1 teaspoon vanilla extract Mix dry ingredients. Cream sugar and Crisco. Add eggs and vanilla extract. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8inch layer pans. Bake at 350 degrees F for 30 to 40 minutes. Cool and frost. Pink Raspberry Frosting: Cream butter or margarine and salt, and blend in confectioners' sugar alternately with pureed raspberries and 2 to 3 tablespoons hot cream. Add vanilla extract; mix and frost cake.

Raspberry Nut Cake

651

Red Devil Magic Mayonnaise Cake


2 cups allpurpose flour 1 cup real mayonnaise 1 cup granulated sugar 1 cup cold water (or cold coffee for mochaflavor cake) 1/3 cup cocoa powder 2 teaspoons baking soda 1/2 teaspoon salt Preheat oven to 350 degrees F. Combine all cake ingredients in bowl and whisk until very smooth. Pour into 2 greased and floured 8inch round pans. Bake for 25 to 30 minutes, until wooden pick inserted in center comes out clean. Let cool 5 minutes in pan, then turn out and cool completely on wire racks. Fill and frost top and sides with Devil's Food Fudge Frosting. Devil's Food Fudge Frosting 3 cups confectioners' sugar 1/2 cup cocoa powder 1/2 cup (1 stick) butter or margarine, softened 3 tablespoons water or cold coffee 1 teaspoon vanilla extract Combine all ingredients in bowl and beat until smooth and creamy.

Red Devil Magic Mayonnaise Cake

652

Red Devil's Food Cake


1/2 cup shortening 1 1/2 cups granulated sugar 2 eggs, beaten 1/4 cup cocoa 1/4 cup hot coffee or water 1 teaspoon red food coloring, optional 1 teaspoon salt 1 teaspoon baking soda 1 3/4 cups cake flour plus 2 tablespoons cake flour 1 cup buttermilk 1 teaspoon vanilla extract Beat shortening and sugar until light and fluffy. Beat in eggs. Mix cocoa into coffee or water and then stir in red food coloring. Beat into creamed mixture. Sift together salt, baking soda and cake flower. Add sifted dry ingredients to creamed mixture, alternating with buttermilk. Add vanilla extract. Turn into greased 13 x 9inch pan and bake at 350 degrees F until wooden pick inserted in center comes out clean, about 35 minutes. Frost with favorite frosting, if wished. Yield: 12 servings

Red Devil's Food Cake

653

Red Earth Cake


1/2 cup shortening 1 1/2 cups granulated sugar 2 whole eggs 4 tablespoons cocoa powder 1 teaspoon red food coloring 3 tablespoons hot coffee 1 teaspoon baking soda 1 teaspoon vanilla extract Pinch of salt 2 cups minus 2 tablespoons flour 1 cup sour milk or buttermilk Cream shortening and sugar. Add eggs one at a time, beating after each addition. Make a paste of cocoa, food coloring, coffee and baking soda. Add to creamed mixture. Add vanilla extract and salt. Add flour alternately with sour milk or buttermilk, beating well after each addition, starting and ending with flour. Bake in 2 (8inch) greased and floured pans for 30 minutes. Let cake cool completely before icing. Icing 1 box confectioners' sugar 1/2 cup (1 stick) butter 1 teaspoon red food coloring 3 tablespoons coffee 3 tablespoons cocoa powder 1 teaspoon vanilla extract Mix well and spread on cooled cake.

Red Earth Cake

654

Red Velvet Cake


1 1/2 cups granulated sugar 2 cups vegetable oil 2 eggs 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vinegar 1 tablespoon cocoa 1 (2 ounce) bottle red food coloring 1 tablespoon vanilla extract 2 1/2 cups allpurpose flour 1 cup buttermilk Cream sugar and oil. Add eggs, one at a time, beating after each addition. Add baking soda salt, vinegar, cocoa, food coloring and vanilla extract. Mix well. Add flour alternately with buttermilk. Pour into 3 (8inch) wellgreased cake pans. Bake at 350 degrees F for 30 minutes or until done. Frost with white icing.

Red Velvet Cake

655

Red, Red Devil's Food Cake


1/2 cup shortening 1 1/2 cups granulated sugar 2 eggs 2 ounces red food coloring 2 tablespoons dry unsweetened cocoa 1 teaspoon salt 2 1/2 cups cake flour 1 cup buttermilk 2 teaspoons vanilla extract 1 tablespoon vinegar 1 teaspoon baking soda Preheat oven to 350 degrees F. Butter two 8inch cake pans and dust with flour. Set aside. Using an electric mixer, mix shortening and sugar together until they are creamy, smooth and light. Add eggs one at a time and beat well after adding each one. In a separate small bowl, make a paste of the red food coloring and cocoa. Add the cocoa paste to the egg mixture. Mix flour and salt together. Mix buttermilk and vanilla extract together. Add the dry ingredients to the egg mixture alternately with the buttermilk mixture. Beat for 2 minutes after all ingredients have been added. Mix in the vinegar and baking soda. Pour into the prepared cake pans and bake for about 35 minutes or until the cakes pull away from the sides of the pans slightly. Turn the cakes out onto cooling racks and cool completely. Split each layer in half. Take a length of unflavored dental floss and loop it around the layer. Cross the two ends and pull. As you tighten the floss, it will gently cut through the layer and you will have two even halves. Frost with butter cream frosting.

Red, Red Devil's Food Cake

656

Reese's Peanut Butter Cake


3/4 cup unsalted butter 3/4 cup creamy style peanut butter 2 cups packed brown sugar 3 eggs 2 cups unsifted all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract Peanut Butter Filling 1 cup softened cream cheese 1/2 cup creamy style peanut butter Chocolate Glaze 1/2 cup water 4 tablespoons unsalted butter 1/2 cup cocoa 1 cup unsifted powdered sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease and flour 2 (9inch) cake pans. In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar and mix to blend. Add eggs, one at a time, mixing well after each addition. In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture then add vanilla extract. our batter into pans. Bake until cake tests done, about 45 minutes. Cool on a wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill.Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla extract to water mixture. Mix until smooth. NOTE: This recipe will make two (9inch) cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Reese's Peanut Butter Cake

657

Revanie (Greek Yogurt Cake)


Syrup 2 cups water 2 cups granulated sugar 1 slice lemon 1 slice orange Batter 1 cup flour, sifted 1 teaspoon baking powder 4 eggs, thickly beaten 1 cup granulated sugar 2 cups plain yogurt 1 1/2 teaspoons grated orange rind Combine water, sugar, lemon and orange slices in small saucepan. Cook at a slow boil until clear and syrupy. Set aside. Mix and sift flour and baking powder. Add sugar to eggs gradually, beating constantly, until smooth and thick. Stir in yogurt. Add orange rind and flourbaking powder mixture; mix smooth. Pour into an 8inch square baking pan. Bake at 375 degrees F for 35 minutes; remove. Cake will have a delicate brown color. Pour cool syrup slowly over hot cake until absorbed; cool. Cut cake diagonally into diamond shapes. Serve plain or garnished with diced orange sections, whipped cream, toasted almonds, chopped pistachio nuts or whatever else you desire.

Revanie (Greek Yogurt Cake)

658

Rhubarb Cake with Rhubarb Sauce


Cake 1/4 cup granulated sugar 1 1/2 cups firmly packed brown sugar 1/2 cup butter, softened 1 teaspoon vanilla extract 1 egg 2 1/2 cups allpurpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 cups chopped rhubarb 2 tablespoons granulated sugar 1/2 teaspoon cinnamon Sauce 2 cups rhubarb 2/3 cup granulated sugar 4 tablespoons water 1/4 teaspoon cinnamon Preheat oven to 350 degrees F. Grease and flour 13 x 9inch pan. In large bowl, beat together sugar, brown sugar and butter. Add vanilla extract and egg; beat well. Lightly spoon flour into measuring cup, level off. Combine flour, baking soda and salt. Add dry ingredients alternately with buttermilk, beating until well combined. Spoon 2/3 batter in pan, spreading evenly. Spoon rhubarb over batter. Top with remaining batter, spreading evenly, carefully. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon, sprinkle over batter. Bake for 40 to 45 minutes until golden brown. Cool completely. Sauce: In medium saucepan, combine all sauce ingredients. Bring to a boil, stirring occasionally, until rhubarb is tender. Refrigerate sauce until cool. Serve over cake. Makes 12 servings

Rhubarb Cake with Rhubarb Sauce

659

Rhubarb Nut Streusel Cake


1 1/2 cups granulated sugar, divided 3 cups diced fresh rhubarb 1 tablespoon vinegar 3/4 cup butter 1/2 teaspoon baking soda 1 egg, beaten 3/4 cup milk 2 1/4 cups allpurpose flour 1/2 teaspoon baking powder 1/2 cup finely chopped nuts Butter a 9inch springform pan. Preheat oven to 350 degrees F. Combine 3/4 cup sugar and cornstarch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar; set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of prepared springform pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streusel mixture. Bake for 50 minutes.

Rhubarb Nut Streusel Cake

660

Rose Petal Cake


1/2 cup plus 2 tablespoons butter or margarine 3/4 cup milk 3 egg whites 1 tablespoon rum or brandy 1 tablespoon rosewater 2 1/2 cups cake flour 1/2 teaspoon salt 1 tablespoon baking powder 1 1/2 cups granulated sugar 1/2 cup sliced almonds, toasted 1/2 cup coarsely chopped rose petals Preheat oven to 350 degrees F. Mix butter or margarine, milk, egg whites, and rum or brandy in a large bowl. Mix cake flour, salt, baking powder, granulated sugar and almonds in a separate bowl. Fold wet and dry ingredients together. When mixture is combined fold in rose petals. Mixture will be slightly lumpy. Bake in two greased and floured 9inch pans for 30 to 35 minutes until a wooden pick inserted in the center comes out clean. Cool on wire racks. Frosting 2 cups whipping cream 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/3 cup granulated sugar 1/4 cup sliced almonds, toasted Candied rose petals, finely chopped Whip whipping cream until soft peaks form. Slowly add extracts and sugar. When combined, fold in almonds and rose petals.

Rose Petal Cake

661

Rosemary Apple Cake


3 tablespoons butter 1/2 cup brown sugar, packed 1 tablespoon rum 2 to 3 apples (peeled, quartered and cored) 1 1/2 cups allpurpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons fresh rosemary leaves, minced 6 tablespoons butter, softened 3/4 cup granulated sugar 1 whole egg 1 egg yolk 3/4 teaspoon vanilla extract 2/3 cup milk Sweetened whipped cream for topping (optional) Preheat oven to 375 degrees F. Butter a 9inch round cake pan. Melt butter with brown sugar over medium heat in a small saucepan, stirring. Stir in rum. Pour sugar mixture into cake pan, spreading evenly. Cut apples lengthwise into 1/4inch thick slices. Decoratively arrange enough apples in one layer to cover sugar mixture. Sift together flour, baking powder and salt. Stir in rosemary. In a large bowl, beat together 6 tablespoons butter and 3/4 cup sugar with an electric mixer until light and fluffy. Beat in egg, yolk and vanilla extract. Add flour mixture alternately with milk. Beat after each addition until just combined. Pour batter into cake pan, spreading evenly. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Cool cake in pan on a rack for 5 minutes. Invert a plate over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Serve warm with whipped cream. Serves 8 to 10.

Rosemary Apple Cake

662

RumApple Cake
1/2 cup butter 2 cups granulated sugar 2 eggs 2 cups flour 1 1/2 cups chopped nuts 4 apples 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Pare, core and finely chop apples and measure to 3 cups. Cream butter and sugar until fluffy; add eggs, one at a time, and beat until blended. Mix flour with baking soda, salt, nutmeg and cinnamon. Mix into the egg mixture, beating just until smooth. Stir in nutmeats and apples. Spread in a greased 13 x 9inch baking dish. Bake at 325 degrees F for 45 minutes, or until cake springs back when touched. Cover with Rum Sauce. Rum Sauce 1 cup granulated sugar 1/2 cup butter 1/2 cup halfandhalf 1/4 cup rum or rum flavoring, to taste Combine sugar, butter and halfandhalf in the top part of a double boiler, and cook over simmering water for 10 minutes. Stir in rum, then pour, while hot, over cake.

RumApple Cake

663

Sauerkraut Apple Cake


4 eggs 1 cup granulated sugar 1/2 cup packed brown sugar 1 (14 ounce) can sauerkraut, rinsed and drained 1 large tart apple 1 cup vegetable oil 1 cup chopped walnuts 2 cups allpurpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground nutmeg In a large bowl, beat eggs and sugars; set aside. Squeeze sauerkraut until dry; finely chop and add to egg mixture. Peel and finely grate apple; squeeze dry. Stir into egg mixture. Add oil and walnuts. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir into egg mixture. Line the bottom of two 8inch round cake pans with wax paper; grease and flour paper and sides of pan. Pour batter into pans. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely before frosting. Cream Cheese Frosting 8 ounces cream cheese, softened 2 to 3 tablespoons whipping cream, divided 4 1/2 cups confectioners' sugar 1 tablespoon grated orange peel 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract Chopped walnuts (optional) Beat cream cheese and 2 tablespoons cream in a small mixing bowl. Add sugar; beat until fluffy. Add orange peel, cinnamon and vanilla extract; mix well. Add remaining cream if needed. Spread between layers and over entire cake. Garnish with chopped walnuts if desired. Store in the refrigerator. Yields 10 to 12 servings.

Sauerkraut Apple Cake

664

Shortcake
1 cup flour 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 tablespoon shortening 1 tablespoon butter 1/2 cup milk Fresh strawberries Vanilla ice cream Sift dry ingredients together and cut in shortening and butter. Add milk, mixing in well with a spoon. Pour mixture into an 8inch pie plate. Dot with additional butter and sprinkle with additional sugar. Bake at 400 degrees F for 20 minutes. Serve warm topped with strawberries and vanilla ice cream. Serves 6.

Shortcake

665

Skillet Peach Cake


3 medium eggs, beaten 1 cup Bisquick 2 (16 ounce) cans sliced peaches, drained 2 tablespoons margarine 1/8 cup vegetable oil Sugar (for topping) Mix Bisquick with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes. Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar. Serves 4.

Skillet Peach Cake

666

S'More Snack Cake


1 cup allpurpose flour 2 cups graham cracker crumbs 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup firmly packed brown sugar 1/2 cup shortening 3 eggs 1 cup milk 1 cup miniature chocolate chips 1 (7 ounce) jar Marshmallow Crme Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2inch baking pan. Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, graham cracker crumbs, baking powder, baking soda, and salt; mix well. Set aside. In a large bowl, beat brown sugar, shortening, and eggs until well blended. Add dry ingredients and milk; mix at low speed until well blended. Beat at medium speed 1 minute. Stir in 2/3 cup of the chocolate chips. Spread batter evenly in prepared pan. Bake for 25 to 35 minutes until a wooden pick inserted in center comes out clean. Cool 15 minutes. Meanwhile, melt remaining 1/3 cup chocolate chips in a small saucepan over low heat. Spoon teaspoonsful of Marshmallow Crme onto top of warm cake; carefully spread with knife dipped in hot water. Swirl melted chocolate through Marshmallow Crme to marble. Cool completely.

S'More Snack Cake

667

Sour Cherry Cake


1 (16 ounce) can sour red cherries 3/4 cup shortening 1 cup granulated sugar 3 eggs 4 rounded teaspoons sour cream 2 cups flour 1 teaspoon baking soda 1 teaspoon ground cloves 1 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon cinnamon Cream shortening and sugar; add eggs and mix well. Add sour cream. Sift flour, baking soda, cloves, salt, cinnamon and nutmeg together. Add sifted dry ingredients to shorteningsugar mixture and beat. Drain juice from sour cherries. Mix cherries into batter only enough to slightly break up cherries. Pour into 13 x 9inch pan and bake at 375 degrees F for 35 to 40 minutes or until wooden pick inserted into center comes out clean. Frost with your favorite chocolate icing.

Sour Cherry Cake

668

Sour Cream Blueberry Cake


1/2 cup soft butter 1 cup granulated sugar 3 eggs 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 2 cups blueberries, divided 1/2 cup brown sugar, firmly packed Preheat oven to 325 degrees F. Grease well and flour a 13 x 9inch baking pan. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Gradually add to egg mixture, alternating with sour cream, ending with flour mixture. Stir in vanilla extract. Fold in 1 cup blueberries. Pour half the batter into prepared baking pan. Cover with remaining 1 cup blueberries. Sprinkle with brown sugar, then top with remaining batter. Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Remove to rack to finish cooling. Serves 12.

Sour Cream Blueberry Cake

669

Sour Cream Cookie Cake


1 cup allpurpose flour 3/4 cup granulated sugar 1/2 cup sour cream 1/4 softened butter or margarine 1/4 cup water 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 8 Oreo cookies Preheat oven to 350 degrees F. Grease and flour an 8 or 9inch round pan. Beat all ingredients except cookies in medium bowl on low speed 30 seconds. Scrape bowl down, then beat on high speed for another 2 minutes. Break up the Oreo cookies, then stir them into the batter. Pour batter into prepared pan. Bake for 30 to 35 minutes or until cake springs back when touched lightly in the center. Cool for 10 minutes, then remove from pan and cool completely.

Sour Cream Cookie Cake

670

Sour Cream Peach Kuchen


3 cups allpurpose flour 1 1/4 cups granulated sugar, divided 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup cold butter or margarine 2 (29 ounce) cans sliced peaches, drained or 13 small fresh peaches, peeled and sliced 1 teaspoon ground cinnamon Topping 4 egg yolks 2 cups (16 ounces) sour cream 2 to 3 tablespoons granulated sugar 1/4 teaspoon ground cinnamon In a bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and line up the sides of a greased 13 x 9 x 2inch baking dish. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400 degrees F for 15 minutes. Meanwhile, in a bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. Bake 3035 minutes longer or until golden. Serve warm or cold. Store leftovers in the refrigerator. Yield: 12 servings.

Sour Cream Peach Kuchen

671

South Carolina Fresh Peach Cake


2 cups allpurpose flour, divided 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3 eggs, well beaten 1 3/4 cups granulated sugar 1 cup vegetable oil 2 cups sliced fresh peaches 1/2 cup chopped pecans Whipped cream Combine 1 1/2 cups flour, baking soda, salt and cinnamon; mix well and set aside. Combine eggs, sugar and oil; beat until smooth. Add flour mixture; beat at low speed of electric mixer just until blended (batter will be thick). Dredge peaches and pecans in remaining 1/2 cup flour; gently fold into batter. Spoon batter into a greased and floured 13 x 9inch baking pan. Bake at 375 degrees F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Cut into squares to serve; garnish each square with a dollop of whipped cream. Yields one dozen 3inch squares.

South Carolina Fresh Peach Cake

672

Southern Fresh Banana Layer Cake


3 cups allpurpose flour 1 1/2 teaspoons baking soda 3/4 cup (1 1/2 sticks) butter, at room temperature 2 1/4 cups granulated sugar 3 eggs, well beaten 5 ripe bananas, mashed 1/4 cup buttermilk 1 1/2 teaspoons vanilla extract 1 cup finely chopped pecans Preheat oven to 325 degrees F. Grease and flour three 9inch cake pans. Sift together flour and baking soda, and set aside. Put butter and sugar in a large mixing bowl and cream together until smooth. Slowly pour in the eggs, mixing well between each addition. Stir in the mashed bananas. Add dry ingredients and buttermilk alternately, beginning and ending with flour mixture. Stir in vanilla extract and pecans. Divide batter among prepared pans and bake for 25 minutes, or until the tops all brown and the edges pull away from the pans, or a wooden pick inserted in the middle of a cake comes out clean. Remove from the oven and allow to cool for 5 to 10 minutes, then turn out onto racks to cool completely. Frosting and Filling 1/2 cup mashed bananas 2 teaspoons fresh lemon juice 1/2 cup (1 stick) butter, at room temperature 1 pound confectioners sugar 1 teaspoon vanilla extract 3 ripe bananas, sliced thin In a small bowl, mix mashed bananas and lemon juice together and set aside. In another bowl, with an electric mixer, cream together butter and sugar. Add mashed bananas, blending well. Stir in vanilla extract. To assemble, spread a layer of icing on one of the cake rounds, then top with a layer of sliced bananas. Place the second cake layer on top of the bananas and repeat with more icing, then bananas. After placing the third layer on top, smooth the icing over the sides and top of the cake with the remaining frosting.

Southern Fresh Banana Layer Cake

673

Spanish Bar Cake


4 cups water 2 cups raisins 1 cup shortening 4 cups allpurpose flour 2 cups granulated sugar 2 teaspoons baking soda 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon salt 2 eggs 1 cup chopped nuts Preheat oven to 350 degrees F. Lightly grease a 13 x 9inch cake pan. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool. Combine flour, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake for 35 minutes.

Spanish Bar Cake

674

Spice Cake
1 egg, beaten 1 cup granulated sugar 1 3/4 cups allpurpose flour 1/4 teaspoon salt 1 teaspoon baking soda 1/2 cup oil 1 cup water 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cloves, ground 1/2 cup walnuts, chopped Preheat the oven to 375 degrees F. Add all of the ingredients to a large bowl and mix well. Pour into a buttered 9 x 12inch pan. Bake for 2530 minutes (or until firm in the middle). Cool on a rack before cutting.

Spice Cake

675

St. Louis Gooey Butter Cake


1 cup allpurpose flour 3 tablespoons granulated sugar 1/3 cup butter or margarine 1 1/4 cups granulated sugar 3/4 cup butter or margarine 1/4 cup light corn syrup 1 egg 1 cup allpurpose flour 2/3 cup evaporated milk In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9inch square baking pan. For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined. Beat in the corn syrup and egg until just combined. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crustlined baking pan. Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack. Remove to serving plate. Sprinkle with confectioners' sugar.

St. Louis Gooey Butter Cake

676

St. Louis Ooey Gooey Berry Butter Cake


5 tablespoons melted butter 1/2 cup granulated sugar 2 large eggs 2/3 cup sour cream 1 cup allpurpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 4 ounces softened cream cheese 1 1/2 cups powdered sugar 1 cup blackberries 1/2 cup blueberries In a mixer bowl, beat butter, sugar, and 1 egg until pale and thickened. Beat in sour cream. Combine flour, baking powder and soda, then beat into butter mixture until smooth. Spread evenly in a buttered and floured 9inch cake pan with a removable rim. Bake in a 350 degree F oven until cake is pale golden and springs back slightly when gently pressed, 20 to 25 minutes. Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth. Spread over cake and arrange berries on top. Bake until edges of topping are set and lightly browned, but center still jiggles when pan is gently shaken, 25 to 30 minutes. Let cake cool completely on a rack. Loosen from rim with a knife, then push out. Serve, or if making ahead, chill airtight up to one day. I have tried this recipe yet, but as soon as the berries are out, I'll have to now. Makes my mouth water reading over it again.

St. Louis Ooey Gooey Berry Butter Cake

677

Stack Cake
4 cups sifted allpurpose flour 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup shortening 1 cup granulated sugar 1 cup molasses 3 eggs 1 cup milk Applesauce Confectioners sugar Sift together flour, salt, baking powder and baking soda. Set aside. Work shortening until soft. Add sugar a little at a time while creaming the mixture. Mix in molasses thoroughly, then beat in the eggs, one at a time. Stir in flour combination and milk alternately. Spoon a thin layer of batter, about 1/3 inch, into greased 9inch cake pans. Bake in a preheated 350 degree F oven for 15 to 20 minutes or until cake pulls away from sides of pan. There will be six or seven thin layers of cake. When all layers are baked and cooled, stack with a generous amount of lightly spiced applesauce between each layer. Sprinkle confectioners' sugar on top.

Stack Cake

678

Strawberries on the Bottom Cake


1 (3 ounce) package strawberry gelatin 1 (16 ounce) package frozen sweetened sliced strawberries 1 cup miniature marshmallows 2 1/4 cups flour 1 tablespoon baking powder 1/4 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup (1 stick) softened butter 3 eggs 1 teaspoon vanilla extract 1 cup milk Whipped cream for garnish, if desired Whole strawberries for garnish, if desired Preheat the oven to 350 degrees F. Grease a 9 x 13inch pan. In a small bowl, combine the gelatin and the strawberries with their liquid. Set aside. Sprinkle the marshmallows evenly across the bottom of the prepared pan. Sift together the flour, baking powder and salt. In the large bowl of an electric mixer, cream the sugar and butter, beating until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each. Beat in the vanilla extract. Beat in the flour mixture in thirds, alternating with the milk, beating well after each and scraping the bowl well between additions. Pour the mixture over the marshmallows, gently spreading it edge to edge. Spread the gelatinstrawberry mixture over the cake batter. Bake for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool. Serve either cakeside up or berryside up, topped with whipped cream and garnished with strawberries, if desired.

Strawberries on the Bottom Cake

679

Strawberry Amaretto Cake


2 3/4 cups cake flour 2 1/2 teaspoons baking powder 2 cups granulated sugar 1 (4serving) package vanillaflavored instant pudding mix 1 cup butter, softened 4 eggs 2/3 cup milk 1/3 cup Amaretto liqueur 1 teaspoon vanilla extract 1/2 cup pureed strawberries 1 1/2 cups heavy whipping cream 1/4 cup powdered sugar, sifted 1/2 teaspoon almond extract 1 1/2 cups strawberries, sliced 1 1/2 cups strawberries, quartered Cream cheese frosting (recipe follows) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9inch round cake pans. Mix flour and baking powder together and set aside. In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with each addition. Combine milk and Amaretto and add alternately with the flour mixture to the creamed mixture. Fold in 1 teaspoon vanilla extract and the pureed strawberries. Divide batter equally into three 9 inch round cake pans. Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks. To make the filling: Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric mixer until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cake with Cream Cheese Frosting. Pipe an edge of frosting around cake top. Spread remaining whipped cream on cake top. Top with quartered strawberries. Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup butter, softened 1 (1 pound) box powdered sugar, sifted 1 teaspoon vanilla extract Beat cream cheese until smooth. Strawberry Amaretto Cake 680

The Ultimate Cake Book In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and beat until smooth. Makes one 9inch 3 layer cake.

Strawberry Amaretto Cake

681

Strawberry Banana Cream Cake


1 storebought angel food cake 2 cups cream 1 to 2 tablespoons granulated sugar 1 cup sour cream 2 pints fresh strawberries (or 1 (16 ounce) bag frozen berries, thawed 1 to 2 bananas, diced small In a cold bowl with cold beaters, whip cream and sugar to stiff peaks, then fold in sour cream. Using a long, serrated knife, split cake into four layers horizontally. To 1 cup whipped cream/sour cream mixture, add 1/2 cup diced strawberries and 1/2 cup diced bananas. Fill and frost layers. Use remaining whipped cream/sour cream mixture to frost outside of the entire cake. Garnish with leftover strawberries and bananas. Chill at least 4 hours. You may have to touch up frosted areas as cake firms. At serving, press more bananas around bottom edge of the cake. Makes 8 to 10 servings.

Strawberry Banana Cream Cake

682

Strawberry Fudge Cake


2 (15.15 ounce) packages chocolate chunk fudge brownie mix 2/3 cup canola oil (I used melted butter. LuAnn) 1/3 cup water 4 teaspoons strawberry extract 1 cup chocolate chips 1/2 cup strawberry ice cream topping from a jar (I used lowsugar strawberry spread not to save calories or sugar obviously, this recipe is a "lost cause" already :L , but just because it seemed like it'd have a more natural strawberry taste. LuAnn) 2 (16 ounce) cans vanilla frosting (I used whipped vanilla frosting, to which I added a small amount of almond extract. LuAnn) 1 pint fresh strawberries (I also used chocolate syrup in garnishing the cake. LuAnn) Preheat oven to 350 degrees F. Coat 2 (8inch) round cake pans with cooking spray. In bowl, combine brownie mix, eggs, oil (or butter), 1/3 cup water and extract. Beat at medium speed until blended, 1 minute; stir in chips. Divide batter between pans. Bake 35 minutes or until toothpicks inserted into centers comes out with crumbs clinging. Puree strawberry topping until smooth. Poke holes into hot cakes; spread with topping. Cool in pans 30 minutes on racks. Run knife around edges of cakes. Remove from pans; cool completely. Place one cake layer on serving plate; spread with 1 1/2 cups frosting. Top with remaining layer. Spread top and side with remaining frosting. If desired, transfer 1 1/2 cups additional frosting to pastry bag fitted with large star tip; pipe resettes onto cake. Garnish with strawberries. (I also drizzled chocolate syrup in a zigzag pattern around the top edge of the frosted cake, allowing it to drip down the sides of the cake). Makes 16 servings.

Strawberry Fudge Cake

683

Strawberry Layered Cake


1 cup halfandhalf 1/4 cup butter or margarine 1 1/2 cups granulated sugar 1 teaspoon vanilla extract 4 eggs 1 3/4 cups flour 3 teaspoon baking powder Dash of salt 16 ounces cream cheese, room temperature 1/2 cup powdered sugar 1 pint whipping cream Red food coloring (if desired) 1 pint fresh strawberries, cleaned and sliced Preheat oven to 350 degrees F. Heat halfandhalf in a saucepan until boiling, add butter and set aside. In bowl blend sugar, vanilla extract and eggs, beat on high with mixer until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition. Pour batter into a well greased and floured springform pan. Bake for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely. Cut cake into three even layers. Brush away any loose crumbs. Place on serving platter. Whip the cream cheese until very smooth, add the powdered sugar and whipping cream, beating until mixture is creamy, smooth and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.

Strawberry Layered Cake

684

Strawberry Marshmallow Cake


1 cup miniature marshmallows 2 (10 ounce) packages frozen sliced strawberries 1 small box strawberry gelatin 1/2 teaspoon salt 2 1/4 cups allpurpose flour 1 1/4 cups granulated sugar 1/2 cup shortening 3 teaspoons baking powder 1 cup milk 1 teaspoon vanilla extract 3 eggs Preheat oven to 350 degrees F. Generously grease bottom only of a 13 x 9inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed berries and sugar with dry gelatin; set aside. In large mixing bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in prepared pan. Spoon berry mixture over batter. Bake for 45 to 50 minutes or until golden brown. Serve warm with ice cream or whipped cream.

Strawberry Marshmallow Cake

685

Strawberry Ribbon Cake


Cream Cheese Ribbon 8 ounces cream cheese, softened at room temperature 1 tablespoon allpurpose flour 1/3 cup confectioners sugar 1 egg 1 tablespoon milk 1/2 teaspoon vanilla extract Cake 3 eggs, separated 3/4 cup (1 1/2 sticks) butter or margarine, softened at room temperature 2/3 cup granulated sugar 1 cup strawberry preserves 1 teaspoon vanilla extract 2 cups allpurpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup buttermilk Strawberry Frosting 3 ounces cream cheese, softened to room temperature 4 tablespoons butter or margarine 1/4 cup strawberry preserves 1 (16 ounce) box confectioners' sugar 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2inch baking pan. Set aside. Combine all ribbon ingredients and beat until smooth, set aside. Beat egg whites until stiff but not dry. Set aside. In large bowl, cream together butter, sugar and strawberry preserves. Add the egg yolks and vanilla. Beat well. In medium bowl, combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, starting and ending with flour mixture. Fold in beaten egg whites. Pour about half of the batter into pan. Spoon cream cheese mixture over batter and carefully spread with back of spoon. Cream cheese mixture does not have to cover the batter completely. Pour remaining batter over cream cheese ribbon. Spread to cover. Bake for 30 to 40 minutes until cake springs back when lightly touched in center. Cool completely in pan before frosting. While cake bakes make the frosting. Combine cream cheese, butter, and preserves in large bowl. Beat until well mixed. Add confectioners' sugar. Beat until smooth. Stir in walnuts. Spread on top of cooled Strawberry Ribbon Cake 686

The Ultimate Cake Book cake.

Strawberry Ribbon Cake

687

Strawberry ShortCut Cake


1 cup miniature marshmallows 2 boxes frozen strawberries, thawed (or 2 1/2 cups sliced and partly mashed fresh strawberries, sweetened to taste) 1 box strawberry gelatin 2 1/4 cups allpurpose flour 1 1/2 cups granulated sugar 1/2 cup shortening (not liquid) 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs 1 cup milk Grease the bottom of a 9 x 13inch pan. Do not grease the sides. Spread marshmallows over bottom of pan. Even though the recipe calls for 1 cup marshmallows, you can use up to 2 cups. Mix the strawberries and gelatin and set aside. Make a batter of the remaining ingredients and spread over marshmallows. Dribble strawberry and gelatin mixture over batter. Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick Comes out clean. The marshmallows go to the top to form a glaze and the strawberries go to the bottom and are thickened with the gelatin without coloring the batter.

Strawberry ShortCut Cake

688

StrawberryLayered Coconut Cream Cake


Filling 8 ounces cream cheese, softened 1 teaspoon vanilla extract 1 cup confectioners' sugar 1 cup whipping cream Cake 2 baked round yellow cake layers (8 or 9inch diameter) 1 1/2 cups sliced strawberries, divided 1 cup shredded coconut, toasted and cooled, divided To make filling, in mixer bowl, beat cream cheese and vanilla extract on medium speed until creamy. Add confectioners' sugar, and beat until incorporated. On low speed, gradually add cream, beating until smooth. Increase speed to medium; beat until mixture is thick and fluffy. (Mixture should be the consistency of frosting.) To assemble, place 1 cake layer on cake plate or round serving platter. Spoon 1 cup filling over cake, spreading to within 1/2 inch of edge. Arrange 1 cup strawberries on top, overlapping, if necessary. Spoon an additional 3/4 cup filling over strawberries, being careful not to move strawberries around. Sprinkle evenly with 1/2 cup of the toasted coconut; top with second cake layer. Spoon remaining filling over top, spreading slightly to smooth. Sprinkle with remaining coconut; garnish with remaining strawberries. Refrigerate at least 1 hour to firm before cutting. Makes 12 servings.

StrawberryLayered Coconut Cream Cake

689

Sugar Gingerbread
1/4 cup butter 1 cup granulated sugar 1 egg 1 1/2 cups flour 1/4 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon nutmeg 1/2 cup milk Preheat oven to 375 degrees F. Cream butter and sugar; add egg. Sift dry ingredients. Combine the two mixtures, and stir in the milk. Bake in greased and floured 8inch square pan for 20 to 25 minutes. Sprinkle with sugar.

Sugar Gingerbread

690

Sweet Potato Cake


1 1/2 cups vegetable oil 2 cups granulated sugar 4 eggs, separated 4 tablespoons hot water 2 1/2 cups sifted cake flour 3 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 cups raw sweet potatoes, grated 1 cup nuts, chopped 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease three 8inch layer pans and set aside. Combine oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla extract and beat well. Beat egg whites until stiff and fold into mixture. Pour into prepared cake pans and bake 25 to 30 minutes. Cool and frost. Frosting 1 (13 ounce) can evaporated milk 1 cup granulated sugar 1/2 cup margarine 3 egg yolks 1 teaspoon vanilla extract 1 1/3 cups flaked coconut Combine milk, sugar, margarine, egg yolks and vanilla extract in a saucepan. Cook over medium heat about 12 minutes, stirring constantly, until mixture thickens. Remove from heat and add coconut. Beat until cool and of spreading consistency.

Sweet Potato Cake

691

Sweet Potato Chocolate Nut Cake


1 1/2 pounds sweet potatoes, peeled, cooked and pureed to equal 2 cups 1 1/2 cups oil 4 eggs 1 teaspoon vanilla extract 3 cups flour 1 1/2 cups granulated sugar 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 teaspoon salt 1 cup chopped nuts 1/4 cup melted chocolate Combine potatoes, oil, eggs and vanilla extract. Add slowly the dry ingredients that have been mixed together. Fold in the nuts. Mix chocolate with 1/3 of batter. Pour some batter in a greased 9 x 13inch pan and swirl chocolate batter in to give it a marbleized effect. Add remaining batter. Bake at 350 degrees F for 1 hour 10 minutes.

Sweet Potato Chocolate Nut Cake

692

Sweet Potato Layer Cake


1 1/2 cups vegetable oil 2 cups granulated sugar 4 eggs, separated 1 1/2 cups finely shredded uncooked sweet potato (about 1 medium) 1/4 cup hot water 1 teaspoon vanilla extract 2 1/2 cups cake flour 3 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup chopped pecans In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla extract; mix well. In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9inch round cake pans. Bake at 350 degrees F for 22 to 27 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks. Frosting 1/2 cup butter 1 1/3 cups granulated sugar 2 (5 ounce) cans evaporated milk 4 egg yolks, beaten 2 2/3 cups flaked coconut 1 cup chopped pecans 2 teaspoons vanilla extract Melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10 to 12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla extract. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

Sweet Potato Layer Cake

693

Sweet Potato Layer Cake with Orange Cream Cheese Frosting


Cake 2 pounds tanskinned sweet potatoes (3 medium) 3 cups cake flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 cup vegetable oil 1 cup granulated sugar 1 cup golden brown sugar, packed 4 large eggs 2/3 cup plus 1/4 cup chopped walnuts, toasted 2/3 cup plus 1/4 cup dried cranberries Frosting 8 ounces cream cheese, room temperature 1/2 cup unsalted butter, room temperature 7 3/4 cups powdered sugar, sifted 2 tablespoons frozen orange juice concentrate, thawed 1/2 teaspoon vanilla extract To Finish 1/4 cup sliced candied orange peel 3 tablespoons granulated sugar For cake: Preheat oven to 400 degrees F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350 degrees F. Butter and flour two 9inchdiameter cake pans with 2inchhigh sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks. For frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla. Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting Sweet Potato Layer Cake with Orange Cream Cheese Frosting 694

The Ultimate Cake Book over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.) Makes 10 to 12 servings.

Sweet Potato Layer Cake with Orange Cream Cheese Frosting

695

Texas Oatmeal Cake


Cake 1 1/2 cups boiling water 1 cup oldfashioned oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup butter, cut into pieces 2 eggs 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 1/2 cups flour Grease a 13 x 9inch baking pan. Pour boiling water over oatmeal and let stand 10 minutes. Preheat oven to 350 degrees F. Cream sugars and butter until smooth, 1 to 2 minutes. Add eggs, then soaked oatmeal and remaining dry ingredients. Pour into prepared pan. Bake about 40 to 45 minutes. Icing 1/2 cup butter 1/2 cup brown sugar 1/2 cup cream, evaporated milk or halfandhalf 1 cup shredded coconut 1 teaspoon vanilla extract Melt butter in a saucepan, then mix in remaining ingredients. Spread on cake when it's still warm from the oven. Slip frosted cake under broiler for a few minutes to get the topping bubbly and brown.

Texas Oatmeal Cake

696

Texas Sheet Cake


2 cups sifted flour 1/2 cup sour cream 1/2 teaspoon salt 2 cups granulated sugar 1 teaspoon baking soda 2 eggs 1 cup (2 sticks) margarine 4 tablespoons cocoa 1 cup water In bowl, mix flour, sour cream, salt, sugar, baking soda and eggs. In a pan, bring to boil margarine, cocoa and water. Add boiled mixture to dry ingredients, mix well, and pour into a large sheet cake pan, 15 1/2 x 10 1/2inches, that has been greased and floured well. Bake at 350 degrees F for 20 minutes. This batter is very thin. Frosting 1 box confectioners' sugar 1 cup chopped pecans 4 tablespoons cocoa 1 teaspoon vanilla extract 1/2 cup (1 stick) margarine 6 tablespoons milk Mix sugar, vanilla extract and nuts in a pan. Boil margarine, milk and cocoa and add to dry ingredients, beating until smooth. Frost cake while cake is hot, as the frosting is very thick.

Texas Sheet Cake

697

Texas Tornado Cake


1 1/2 cups granulated sugar 2 eggs 2 cups fruit cocktail 2 teaspoons baking soda 2 cups allpurpose flour 1/4 cup packed brown sugar 1 cup chopped walnuts Grease and flour a 13 x 9inch cake pan. Preheat oven to 325 degrees F. Mix together sugar, eggs, fruit cocktail, baking soda and flour. Pour batter into prepared pan. Mix the brown sugar and nuts together, and sprinkle mixture onto the batter. Bake for 40 minutes or until done.

Texas Tornado Cake

698

The Ultimate Chocolate Cake


2 cups unsifted flour 2/3 cup cocoa 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 2/3 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 1 cup mayonnaise 1 1/3 cups water Preheat oven to 350 degrees F. Grease and flour bottoms of 2 (9inch) layer cake pans. Mix first 4 ingredients, set aside. In a large bowl with mixer at high speed beat the next 3 ingredients 3 minutes or until light and fluffy. At low speed, beat in mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans and cool completely on racks. Frost cake with your favorite frosting.

The Ultimate Chocolate Cake

699

Three Kings Cake


3 packages or 3 tablespoons active dry yeast 1/2 cup granulated sugar, divided 1/2 cup warm water 3/4 cup scalded milk 1/2 cup unsalted butter 1 teaspoon salt Grated peel of 1 orange and 1 lemon 1 teaspoon vanilla extract 3 eggs 5 cups bread flour 1/2 cup raisins, currents, or candied fruit Cinnamonsugar for garnish Sprinkle the yeast onto the surface of the warm water. Add two tablespoons of the sugar and stir to dissolve. Allow mixture to proof in a warm place for 10 minutes. The yeast will be very bubbly and may overflow the bowl if it is too small. In a large bowl combine the unsalted butter, the hot scalded milk, and the remaining sugar. Stir in the salt and grated peel. Beat three eggs and add them to the butter mixture, making sure that it is no longer very hot. Then add the yeast mixture. Using an electric mixer, beat in the two cups of flour to make a smooth batter. Then add remaining flour using a bread hook on the mixer or kneading the flour in as the dough becomes stiff. The dough should be smooth and elastic when it is ready to rise. This will take about 10 minutes of kneading. Place dough in a greased and floured bowl and cover. Put in a warm place to rise until doubled in bulk. Punch dough down and knead to remove all air pockets. Work in fruit until it is evenly distributed through the dough. Divide dough in half and shape two circular loaves, hiding a token in each one. Place loaves in greased and floured 9inch round cake pans. Brush tops of loaves with an egg yolk beaten with 1 tablespoon of water and sprinkle cinnamonsugar across the surface of each. Cover the loaves with a clean towel and allow to rise in a warm place until almost doubled in bulk. Bake in a preheated 400 degrees F oven for ten minutes and at 350 degrees F for 45 minutes. Remove from pans and cool on racks.

Three Kings Cake

700

Toll House Layer Cake


Cake 1 cup butter, softened 1 cup brown sugar, firmly packed 2/3 cup granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 4 eggs 2 cups allpurpose flour 1 package chocolate chips, "Little Bits" semisweet, divided (12 ounce pack) Frosting 3/4 cup butter, softened 1 1/2 cups sifted confectioners' sugar 2 teaspoons vanilla extract Cake: Preheat oven to 350 degrees F. Grease 15 1/2 x 10 1/2 x 1inch jellyroll pan. Line with wax paper. In bowl, cream butter, brown sugar, sugar, vanilla extract and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 2025 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off wax paper. Cut cake crosswise into four 3 3/4 x 10inch sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semisweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla extract; blend until smooth.

Toll House Layer Cake

701

Tomato Soup Cake


1/4 cup (1/2 stick) margarine 1 1/2 cups granulated sugar 1 teaspoon baking soda 1 can tomato soup 1 teaspoon salt 1 egg 2 1/2 cups flour, sifted 1/4 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1 teaspoon ginger 1 teaspoon cinnamon 1 cup raisins 1 cup chopped walnuts (optional) Cream margarine and sugar. Mix baking soda with tomato soup and add to creamed mixture, then mix. Add salt and egg and continue beating. Sift together flour, allspice, nutmeg, cloves, ginger and cinnamon and add to first mixture. Add raisins and walnuts, if desired, and mix well. Bake in a greased and floured 13 x 9inch or 10 x 8inch pan. Bake 45 to 60 minutes at 375 degrees F. Cake is done when a wooden pick inserted in the center comes out clean.

Tomato Soup Cake

702

Topa Topa Tangerine Cake


Cake 3 eggs, separated 1/4 teaspoon cream of tartar 1 cup granulated sugar 2 teaspoons grated tangerine rind 1/3 cup tangerine juice 1 1/4 cups pastry flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Beat egg whites and cream of tartar until stiff, then add yolks, one at a time and beat well. Add sugar gradually beating it in. Stir in grated rind and juice. Fold in flour, powder and salt. Bake in two 8inch pans (with parchment paper greased and floured on the bottom), at 325 degrees F for 20 to 25 minutes, until springy to the touch. Run a knife around the outside edge of the cakes, and invert on cooling racks. Tangerine Curd Filling 1/4 cup granulated sugar 1 1/2 tablespoons flour Scant 1/4 teaspoon salt 2 teaspoons tangerine rind 1/4 cup tangerine juice 1 egg yolk 2 teaspoons butter 1 teaspoon lemon juice Put sugar, flour and salt in top of a double boiler over medium heat and mix together thoroughly. Add rind and tangerine juice. Add butter and egg yolk, stir and cook until smooth and thick. Remove from fire, and slowly add lemon juice. Spread curd between cake layers. Tangerine Lemon Frosting 2 large egg whites 1 1/2 cups granulated sugar 3 tablespoons tangerine juice 1 tablespoon tangerine rind 2 tablespoons lemon juice 2 teaspoons light corn syrup 1 teaspoon lemon extract Combine all of the ingredients except the extract and the rind in the top of a double boiler. In the bottom of the double boiler, bring the water to a simmer. Place the top pan over the simmering water and beat with a handheld mixer on medium speed for three minutes, then on high speed for three minutes. Remove the top pan from the heat and add the lemon extract. Beat for one minute longer or until the whites are satiny and hold stiff peaks. Stir in the rind. Frost the top and sides of the cake.

Topa Topa Tangerine Cake

703

Towering Praline Carrot Cake


3 cups sliced carrots 2 3/4 cups granulated sugar 3 cups allpurpose flour 2 teaspoons ground cinnamon, divided 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/3 cups vegetable oil 6 eggs 1 (8 ounce) can crushed pineapple, drained 1 tablespoon vanilla extract 1 cup chopped pecans 1/2 cup flaked coconut 2 recipes Cream Cheese frosting 1 recipe Praline Sauce Grease and lightly flour three 9 x 1 1/2inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher. In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt. Make a well in center of flour mixture. Add vegetable oil, eggs, pineapple, and vanilla extract. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut. Spread batter evenly in prepared pan. Bake in a 350 degree F oven 35 to 40 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting. To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Sauce into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator. To Serve: Let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired, garnish with additional chopped pecans. Praline Sauce 3 tablespoons butter 3 tablespoons brown sugar 2 tablespoons whipping cream 1 teaspoon vanilla extract Towering Praline Carrot Cake 704

The Ultimate Cake Book In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly; reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool. Cream Cheese Frosting 1 (16 ounce) box confectioners' sugar, sifted 1/2 cup (1 stick) butter 8 ounces cream cheese 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 cup chopped pecans Cream butter and sugar until fluffy. Add cream cheese and vanilla extract. Beat until fluffy. Stir in chopped pecans. Use pecan halves for garnish if desired.

Towering Praline Carrot Cake

705

Tradewinds Carrot Cake


Serves 16. 1 3/4 cups plus 4 tablespoons allpurpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 1/2 cups vegetable oil 1 2/3 cups granulated sugar 3 large eggs 4 cups shredded carrots 1 cup chopped unsalted macadamia nuts or pecans 1/2 cup raisins or currants 2 cup diced fresh pineapple 1/2 cup granulated sugar 1/4 cup pineapple juice 2 tablespoons cornstarch 1 teaspoon vanilla extract 16 ounces cream cheese, softened 1/2 cup softened butter 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup finely chopped toasted unsalted macadamia nuts or pecans Preheat oven to 350 degrees F. Grease three 9 x 1inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans. Carrot Cake: (first 10 ingredients) Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt. In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about 3 to 4 minutes. At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining 2 tablespoons flour. Gently fold into batter. Pour batter into prepared pans. Bake at 350 degrees F for 28 to 30 minutes. Turn cake out and cool completely, paper side down. Pineapple filling: (next 5 ingredients) In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for 1 minute, stirring constantly. Remove from heat; stir in vanilla extract. Cool. Can be made ahead and chilled, covered, in refrigerator. Cream Cheese Icing: In medium bowl, with electric mixer, beat together cream cheese and butter. Add Tradewinds Carrot Cake 706

The Ultimate Cake Book sugar and vanilla extract; beat until smooth. To Assemble Cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer. Place second layer on top of filling and spread about 1 cup of icing over cake layer. Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped toasted nuts onto sides of cake. Makes one 9inch 3 layer cake. Yields: 16 servings.

Tradewinds Carrot Cake

707

Tradewinds Pineapple Chocolate Cake


1 2/3 cups allpurpose flour 1 1/2 cups granulated sugar 2/3 cup cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups buttermilk 1/2 cup shortening 2 eggs 1 1/2 teaspoons vanilla extract 1 (15 ounce) can crushed pineapple 1 cup granulated sugar 1 small box coconut cream instant pudding 1 cup flaked coconut 1 (9 ounce) container whipped dairy topping 1 cup chopped pecans Beat first 9 ingredients in large mixing bowl on low speed, scraping sides of bowl, till blended. Beat at high speed, scraping sides occasionally for an additional 3 minutes. Bake in a 13 x 9inch cake pan for 40 to 45 minutes. Punch holes all over top of cake with handle of a wooden spoon. Bring pineapple and sugar to boil. Cool. Mix pudding as directed. Pour pineapple mixture, then pudding, whipped topping, coconut and pecans over the top of the cake, in that order. Keep refrigerated.

Tradewinds Pineapple Chocolate Cake

708

Tres Leches Cake (Cake of Three Milks Nicaragua)


This cake must be served ice cold. If you do not have a rimmed platter large enough to hold this cake, then cut the cake in half and serve it on two platters. Cake 9 egg yolks 2 cups granulated sugar 1 teaspoon vanilla extract 2 cups flour 1/2 cup milk mixed with 1 tablespoon baking powder 9 egg whites Butter a 13 x 9inch glass baking pan. Set oven rack in the center of the oven and preheat oven to 350 degrees F. Beat yolks and sugar until thick and pale, about 1 minute. Add vanilla extract. Add flour alternately with milk mixture. Beat egg whites to stiff peaks. Fold about onethird of the whites into the batter to lighten it, then fold in all the egg whites until completely blended. Pour batter into the prepared baking pan. Bake 30 to 35 minutes. Cool on a rack in the pan. When cool, invert onto a large serving platter with a rim. ThreeMilk Filling 3 egg yolks 2 cups cream (or combination of 1 cup cream and 1 cup sour cream) 1 (5 ounce) can evaporated milk 1 (14 ounce) can sweetened condensed milk 1 teaspoon vanilla extract 1 tablespoon rum or favorite liqueur Beat yolks well. Bring 1 cup of the cream to a boil. While beating, slowly pour cream into the yolks and continue beating until foamy and cooled. Add remaining cream and evaporated and condensed milks and beat thoroughly. Mixture will not peak. Add vanilla extract and rum. Swirl Frosting 1/2 cup water 1 cup light corn syrup 1 1/2 cups granulated sugar 3 egg whites Bring water, corn syrup and sugar to a boil over mediumhigh heat. Cook until it's a clear syrup that can spin a thread (230 degrees F to 234 degrees F). It sugar browns, it will become too caramelized and frosting will be stiff. Meanwhile, beat egg whites until stiff. Still beating, add hot sugar syrup in a slow stream; continue beating about 5 minutes or until glossy, fluffy and stiffly peaked and somewhat cooled. When cake has cooled, punch holes in it with the end of a wooden spoon. Slowly pour the filling over the cake so it can absorb all the filling. Swirl frosting on sides and top of cake in big strokes. Tres Leches Cake (Cake of Three Milks Nicaragua) 709

The Ultimate Cake Book Refrigerate at least 3 hours or overnight.

Tres Leches Cake (Cake of Three Milks Nicaragua)

710

Triple Chocolate Raspberry Fantasy


First Layer 3 ounces unsweetened chocolate 2 ounces semisweet chocolate 1/2 cup butter 2 eggs 1 1/4 cups brown sugar, packed 3/4 cup flour 1/4 teaspoon baking powder Second Layer 1 (250g) package cream cheese, softened 2/3 cup confectioners' sugar 2 tablespoons raspberry liqueur, optional 3 ounces white chocolate, melted 1 egg Third Layer 1/2 cup raspberry jam 1/2 cup whipping cream 4 ounces semisweet chocolate Preheat oven to 325 degrees F. For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10inch springform pan. For second layer, beat cream cheese and confectioners' sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Let cool. For topping, spoon jam over cake. Heat whipping cream and pour over chocolate; stir until melted. Pour glaze over cake and let set.

Triple Chocolate Raspberry Fantasy

711

Tropical Aroma Cake


1/2 cup shortening 1 1/4 cups granulated sugar 2 eggs, well beaten 2 1/2 cups flour 1/4 teaspoon salt 4 teaspoons baking powder 1 teaspoon nutmeg 1 teaspoon cinnamon 1 cup milk 1 tablespoon cocoa 1 tablespoon cold water Icing/Filling 3 tablespoons butter 3 cups powdered sugar 4 tablespoons cocoa 1 teaspoon vanilla extract 5 tablespoons strong coffee Preheat the oven to 375 degrees F. Grease and flour three 8inch diameter round cake pans. Cream the shortening; add the sugar a little at a time, then add the eggs, mixing thoroughly. Sift together the flour, salt, baking powder, nutmeg and cinnamon. Add a little of the dry ingredients to the first mixture; add milk, a small amount at a time, then the remaining dry ingredients. Divide two thirds of this batter between 2 of the prepared pans. To the remaining batter, add the cocoa, which has been mixed with the cold water. Spoon into the third cake pan. Bake the layers for 1520 minutes, until the cakes test done. Transfer to racks and let cool completely. Filling/Icing: Cream the butter; add the sugar and cocoa very slowly, beating until light and fluffy. Add the vanilla and coffee, a few drops at a time, until the filling is soft enough to spread. To assemble: Remove the cakes from their pans. Place a white layer on a plate. Spread a thin layer of icing over the top. Add the dark layer, spreading a thin layer of icing over the top. Top with the third layer. Spread top and sides with the remaining icing. Serves 6 to 8.

Tropical Aroma Cake

712

Twinkie Cake
1 (6 ounce) box vanilla pudding 16 ounces crushed pineapple, drained 1 (6 ounce) box banana pudding 8 ounces nondairy whipped topping 10 creamfilled Twinkies 2 cups chopped walnuts 1 (10 ounce) jar maraschino cherries Cut Twinkies in half lengthwise, top to bottom; set aside. Prepare pudding according to package instructions. Spread Twinkies in bottom of a 9 x 13inch pan, cut side up. Top with vanilla pudding, then banana pudding, pineapple, cherries and whipped topping. Top with walnuts. Chill for about an hour before serving.

Twinkie Cake

713

Ultimate Chocolate Cake


3/4 cup butter 2 1/4 cups granulated sugar 1 1/2 teaspoons vanilla extract 3 eggs Few drops red food coloring 3 squares unsweetened baking chocolate 3 cups cake flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 cups ice water Preheat oven to 325 degrees F. Cream together butter and sugar, then add vanilla extract, eggs, food coloring and melted chocolate. Mix in flour and water alternately. Bake in a greased and floured 13 x 9inch pan for 40 to 50 minutes. Frosting 1/2 cup (1 stick) butter 6 tablespoons Crisco 1 cup granulated sugar 3 tablespoons flour 1 teaspoon vanilla extract 2/3 cup milk 1 teaspoon salt Beat all together until fluffy. Spread over cooled cake.

Ultimate Chocolate Cake

714

Vegetable Garden Cake


3 eggs, beaten until fluffy 1 cup oil 2 cups granulated sugar 1 1/2 cups tightly packed shredded zucchini 1/2 cup tightly packed shredded carrots 2 cups allpurpose flour 1 teaspoon salt 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1/2 cup ground almonds 1/2 teaspoon cinnamon Milk Glaze 1/2 cup sifted confectioners' sugar 2 teaspoons hot milk 1/4 teaspoon vanilla extract 1/2 cup powdered sugar, sifted 10 marzipan carrots Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. Pour into 2 greased and floured 9inch cake pans. Bake at 350 degrees F for 25 to 30 minutes or until done. Cool slightly before removing from pans. Freeze 1 cake layer for use at another time. Prepare Milk Glaze by mixing sugar, milk, and vanilla until smooth. Cover top of cake generously with glaze. Place small amount of glaze on teaspoon; drizzle glaze in scalloped design around edges. Dust top of cake with powdered sugar. Arrange marzipan carrots around outer edge of cake. Yield 10 servings.

Vegetable Garden Cake

715

Waldorf Astoria Red Cake


1 1/2 cups granulated sugar 1/2 cup shortening 2 eggs 2 ounces red food coloring 1 teaspoon vanilla extract 2 heaping tablespoons cocoa 1 teaspoon salt 1 cup buttermilk 2 1/4 cups cake flour 1 teaspoon baking soda 1 teaspoon vinegar Add vinegar to baking soda; hold over bowl as it foams. Cream shortening, sugar, eggs and vanilla. Make a paste of food coloring and cocoa, then add to the creamed mixture. Add buttermilk with salt and vinegar. Alternately add to above mixture with flour. Bake at 350 degrees F for 30 minutes in two 9inch pans. Frosting 3 tablespoons flour 1 cup milk 1 cup granulated sugar 1 teaspoon vanilla extract 1 cup butter Cook flour and milk until thick. Cool in the refrigerator. Cream sugar, butter and vanilla extract until fluffy. Blend creamed mixture (do not beat) with cooled flour mixture. It should be the consistency of oatmeal.

Waldorf Astoria Red Cake

716

Watermelon Cake
1 (18.25 ounce) box white cake mix 1 (3 ounce) box watermelon gelatin 2 eggs 1 1/4 cups water 1/4 cup vegetable oil 2 containers vanilla or cream cheese frosting Red and green gel food coloring Chocolate chips Preheat oven to 350 degrees F. Grease and flour two 9inch round baking pans. In a mixing bowl, combine dry cake mix, gelatin, eggs, water and vegetable oil. Beat on low speed just until moistened then on high for until well blended. Pour into prepared baking pans. Bake for 30 to 35 minutes or until a wooden pick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Set aside 2 to 3 tablespoons frosting for decorating. Place one container into a bowl; tint red. Tint second container green. Place one cake layer on a serving plate; spread with 1/2 red frosting to within 1/4 inch of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 inch of edges. Frost sides and top edge with green frosting. Place reserve white frosting in a small plastic baggie, cut 1/4 inch hole in one corner. Pipe around top edge of cake where green and red frosting meets. For seeds, insert chocolate chips upside down into the cake top.

Watermelon Cake

717

Wellesley Fudge Cake


4 squares BAKER'S Unsweetened Baking Chocolate 1 3/4 cups granulated sugar, divided 1/2 cup water 1 2/3 cups flour* 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) butter or margarine, softened** 3 eggs 3/4 cup milk** 1 teaspoon vanilla extract *Or use 2 cups sifted cake flour. **Or use 1/2 cup vegetable shortening and 1 cup milk. Heat oven to 350 degrees F. Microwave chocolate, 1/2 cup of the sugar and water in large microweavable bowl on HIGH 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool to lukewarm. Mix flour, baking soda and salt; set aside. Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla extract. Pour into 2 greased and floured 9inch round cake pans. Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

Wellesley Fudge Cake

718

White Chocolate Mud Cake


1 cup butter, chopped 1 pound white chocolate, chopped coarsely 2 cups granulated sugar 1 cup milk 1 1/2 cups allpurpose flour 1/2 cup selfrising flour 1 teaspoon vanilla extract 2 eggs, beaten lightly White Chocolate Ganache 1/2 cup cream 12 ounces white chocolate, chopped coarsely Grease a deep 9inch round cake pan; line base and side with baking paper. Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 minutes. Preheat oven to 325 degrees F. Whisk sifted flours into mixture, then stir in extract and eggs. Pour mixture into prepared pan; bake for 1 hour. Cover pan with foil; bake another 45 minutes. Stand cake in pan 30 minutes; turn onto a wire rack to cool. Spread top and sides of cold cake with White Chocolate Ganache. White Chocolate Ganache: Bring cream to a boil in small saucepan; pour over chocolate in small bowl, stirring until chocolate melts. Cover; refrigerate, stirring occasionally, about 30 minutes or until spreadable. Serves 12.

White Chocolate Mud Cake

719

White Chocolate Raspberry Cake


1/4 pound white chocolate 6 tablespoons unsalted butter 6 eggs 2 tablespoons granulated sugar 1/4 cup allpurpose flour 2 pints raspberries Preheat oven to 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9 x 11inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or Raspberry Sauce, if desired. Raspberry Sauce: In blender or food processor; puree 1 (16 ounce) package thawed frozen raspberries; strain. Stir in 2 tablespoons sugar.

White Chocolate Raspberry Cake

720

White Chocolate Sheet Cake


1 cup butter 1 cup water 2 cups allpurpose flour 2 cups granulated sugar 1/2 cup sour cream 2 eggs 1 teaspoon almond extract 1 teaspoon salt 1 teaspoon baking soda In 2quart saucepan bring butter and water to a boil, remove from heat. Add flour, sugar, sour cream, eggs, almond extract, salt and baking soda. mix well. Pour into a greased 15 x 10inch sheet cake pan. Bake at 350 degrees F for 20 to 22 minutes or until cake is golden brown. Insert a wooden pick into the center. If it comes out dry, it is done (do not overbake). Let the cake cool while preparing the frosting. Frosting 1/2 cup butter 1/4 cup milk 4 1/2 cups confectioners' sugar 1/2 teaspoon almond extract 1 cup chopped pecans In 2 quart saucepan combine butter and water to a boil, remove from heat. Add confectioners' sugar and almond extract. mix well. Stir in chopped pecans, spread over warm cake.

White Chocolate Sheet Cake

721

White Fudge Cake


3/4 cup broken white chocolate or almond bark 1/2 cup hot water 2 1/2 cups allpurpose flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter or margarine, softened 1 cup buttermilk or sour milk 3 eggs 1 teaspoon vanilla extract 1/2 cup chopped pecans 1/2 cup flaked coconut Preheat oven to 350 degrees F. Grease and flour the bottoms only of 2 (9inch) layer pans. Melt white chocolate with hot water over low heat; cool. In large mixer bowl combine flour, sugar, soda, baking powder, salt, butter and buttermilk. Blend at low speed until moistened. Beat 1 minute at medium speed, scraping bowl occasionally. Add eggs, melted white chocolate mixture and vanilla extract. Blend. Beat 1 minute at medium speed. Stir in pecans and coconut. Pour batter into prepared pans. Bake at for 30 minutes or until top springs back. White Fudge Frosting 3/4 cup coarsely chopped white chocolate or almond bark 2 1/2 tablespoons flour 1 cup milk 1 cup butter or margarine, softened 1 cup granulated sugar 1 1/2 teaspoons vanilla extract In medium saucepan combine white chocolate and flour. Blend in milk. Cook over medium heat, stirring constantly until mixture is very thick. Cool completely. In large mixer bowl cream butter, sugar and vanilla extract. Beat until fluffy, about 3 minutes. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream.

White Fudge Cake

722

White Ivory Cream Cake


Cake 8 ounces white chocolate, finely chopped 3 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter (1/2 cup) 1 1/4 cups granulated sugar 3 large eggs 2 teaspoons vanilla extract 1 cup plus 1 tablespoon milk Filling and Frosting 1 1/2 pounds white chocolate, finely chopped 2 1/2 cups heavy cream 6 tablespoons unsalted butter 1/2 cup coarsely chopped macadamia nuts Garnish: White macadamia nuts and strawberries or raspberries Preheat oven to 350 degrees F. Butter and flour 2 (9inch) cake pans. Make the Cake: In a double boiler, melt the white chocolate over hot, not simmering, water. Set aside to cool slightly. In a large bowl with an electric mixer, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth, about 20 seconds. Pour the batter into the prepared pans and bake for 25 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes. Then invert the cakes onto the racks to cool completely. Prepare the Filling and Frosting: Place the white chocolate in a medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour. To Assemble: Spread the bottom layer with 1 cup of the chilled white chocolate mixture. Arrange the chopped macadamia nuts over the filling, and top with the second cake layer. In a medium bowl, beat the remaining 1 cup cream until firm peaks form. Fold the whipped cream into the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole macadamia nuts around the rim and base of the cake. Chill until ready to serve. Garnish each piece with a fanned strawberry or raspberries.

White Ivory Cream Cake

723

White Texas Sheet Cake


1/2 cup shortening 2 cups granulated sugar 2 egg whites 1 teaspoon salt 1 teaspoon baking soda 2 cups flour 1 3/4 cups buttermilk 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup (1 stick) margarine, melted 1/3 cup buttermilk 1/2 cup coconut 1 pound confectioners sugar Mix shortening, sugar and egg whites together until fluffy. Then add baking soda, salt and flour. Mix together the 1 3/4 cups buttermilk, vanilla extract and almond extract. Add to the first mixture. Bake in greased and floured 17inch jellyroll pan at 350 degrees F for 20 to 25 minutes. Ice while warm. Mix margarine, the 1/3 cup buttermilk and confectioners' sugar together. Sprinkle coconut on top or can be mixed into icing (can use half of the icing recipe and it makes a nice glaze for the cake.

White Texas Sheet Cake

724

Wildflower Honey Cake


1/2 cup butter 1 cup wildflower honey 1/2 cup whole milk yogurt 1/2 cup sour cream 4 tablespoons lemon juice 1 cup allpurpose flour 1 cup rye flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/8 teaspoon clove 2/3 cup walnuts, chopped 1 pint raspberries 1 pint strawberries, quartered 1 pint blueberries 1 pint raspberry sauce 1 tablespoon mint, chopped Cream butter and whisk in honey, yogurt, sour cream, and onefourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients softly. Do not whip or beat. Butter 8inch square pan. Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool and unmold onto cake rack. Cut into 1 inch by 1 inch squares. Berry Compote Combine fruit, mint, and remaining lemon juice with raspberry sauce. Serve cake topped with compote.

Wildflower Honey Cake

725

Williamsburg Orange Cake


2 3/4 cups cake flour 1/2 cup granulated sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 cups buttermilk 1/2 cup butter, softened 1/4 cup shortening 3 eggs 1 1/2 teaspoons vanilla extract 1 cup golden raisins, cut up 1/2 cup finely chopped nuts 1 tablespoon grated orange peel Preheat oven to 350 degrees F. Grease and flour cake pans. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on high speed, scraping the bowl occasionally. Bake an oblong cake for 45 to 50 minutes and a layered cake for 30 to 35 minutes. Williamsburg Butter Frosting This is for three 8inch layers. 1/2 cup butter or margarine, softened 4 1/2 cup sconfectioners' sugar 4 to 5 tablespoons orange liqueur or orange juice 1 tablespoon grated orange peel Blend butter and sugar. Stir in liqueur and orange peel; beat until smooth.

Williamsburg Orange Cake

726

Wooden Spoon Apple Cake


2 cups granulated sugar 3 cups allpurpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup vegetable oil 2 eggs 3 cups chopped apples 2 teaspoons vanilla extract 1 cup chopped nuts Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch baking pan. Sift together in bowl all the dry ingredients. Add remaining ingredients at one time and mix with a wooden spoon (do not use electric mixer). Pour batter into prepared pan, and bake for 55 to 60 minutes.

Wooden Spoon Apple Cake

727

Zucchini Fudge Cake


1 cup butter or margarine, softened 2 1/2 cups granulated sugar 4 eggs 2 teaspoons vanilla extract 3 cups allpurpose flour 1/2 cup baking cocoa 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup buttermilk 3 cups shredded zucchini 3 1/2 cups prepared chocolate frosting In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. Pour into three greased and floured 9inch round baking pans. Bake at 350 degrees F for 25 to 30 minutes or until cakes test done. Cool for 10 minutes. Remove cakes from pans to wire racks to cool completely. Frost between layers and top and sides of cake. Yields 12 to 14 servings.

Zucchini Fudge Cake

728

Apple Pudding Cake


1 cup allpurpose flour 1 cup firmly packed brown sugar, divided 1/4 teaspoon salt, optional 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1/3 cup apple cider or apple juice 2 1/2 cups sliced, peeled apples or 1 (20 ounce) can sliced apples, drained* 1 tablespoon cinnamon imperials 1 3/4 cups apple cider or apple juice In mediumsize mixing bowl, combine flour, 1/2 cup of the sugar, salt, baking powder and baking soda. Add oil, vanilla extract and the 1/3 cup apple cider or apple juice, mixing until smooth. Gently stir in apples and cinnamon imperials. Spread mixture evenly in a 9inch square pan. Sprinkle remaining sugar over apple mixture. Carefully pour remaining 1 3/4 cups apple cider or apple juice over batter. Bake at 350 degrees F for about 55 minutes or until cake is done. Cool slightly before serving with whipped topping or frozen yogurt, if desired. Yield: 8 servings.

Apple Pudding Cake

729

Black Forest Pudding Cake


1 1/4 cups granulated sugar, divided 1 cup allpurpose flour 3 tablespoons cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or margarine, melted 1 1/2 teaspoons vanilla extract 1/2 cup packed light brown sugar 1/4 cup cocoa powder 1 1/4 cups hot water 1/4 cup kirsch (cherryflavored liqueur) or 2 tablespoons water plus 1/2 teaspoon almond extract Cherry pie filling Preheat oven to 350 degrees F. Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl. Add milk, melted butter and vanilla extract; beat until smooth. Spread into an 8or 9inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling. Yield: 8 to 10 servings

Black Forest Pudding Cake

730

Blackberry Pudding Cake


1 (16.5 ounce) can blackberries with syrup 1/2 cup brown sugar, firmly packed 1 tablespoon flour 6 tablespoons melted butter or margarine Pour can of blackberries with syrup in the bottom of a 13 x 9inch cake pan. Mix brown sugar and flour together and sprinkle on top of fruit, then pour butter or margarine on top of mixture. Prepare cake batter. Cake 1/2 cup margarine, softened 3/4 cup granulated sugar 1 teaspoon baking soda 1 cup sour cream 2 eggs, well beaten 1 teaspoon vanilla extract 1 1/2 cups allpurpose flour 1 1/2 teaspoons baking powder Mix margarine and sugar well. Stir in sour cream and baking soda. Add eggs and vanilla extract; beat well. Sift together flour and baking powder; mix with other ingredients until well blended. Put on top of fruit mixture. Bake at 350 degrees F for 30 to 40 minutes.

Blackberry Pudding Cake

731

Blueberry Pudding Cake


2 cups blueberries 2 tablespoons lemon juice 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon nutmeg 3/4 cup granulated sugar 1/2 cup milk 1 egg 1/4 cup butter, melted 1 teaspoon vanilla extract 1 cup granulated sugar 1 tablespoon cornstarch 1 cup boiling water Preheat oven to 350 degrees F. Place blueberries and lemon juice in an 8inch square pan. Mix flour, baking powder, salt, nutmeg and the 3/4 cup sugar. Beat in milk, egg, melted butter and vanilla extract. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake for 40 to 50 minutes.

Blueberry Pudding Cake

732

Caramel Apple Pudding Cake


2 medium, tart cooking apples, such as Granny Smith or Jonathan, peeled, cored and thinly sliced (2 cups) 3 tablespoons lemon juice 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 cup raisins 1 cup allpurpose flour 3/4 cup packed brown sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup milk 2 tablespoons butter, melted 1 teaspoon vanilla extract 1/2 cup chopped pecans or walnuts 3/4 cup caramel ice cream topping 1/2 cup water 1 tablespoon margarine or butter Whipped cream (optional) Preheat oven to 350 degrees F. Grease a 2quart square baking dish. Arrange apples in bottom of dish; sprinkle with lemon juice, cinnamon and nutmeg. Top evenly with raisins. Set aside. In a large mixing bowl stir together allpurpose flour, brown sugar, baking powder and baking soda. Add the milk, the 2 tablespoons melted butter and vanilla extract; mix well. Stir in chopped pecans or walnuts. Spread the batter evenly over the apple mixture. In a small saucepan combine caramel topping, water, and the 1 tablespoon butter; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake for 35 minutes or until set in center. While warm, cut into squares, inverting each piece onto dessert plate. Spoon the caramelapple mixture from bottom of pan over each piece. Serve with whipped cream, if desired. Makes 12 servings.

Caramel Apple Pudding Cake

733

Caramel Pear Pudding Cake


1 cup allpurpose flour 2/3 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup milk 4 medium pears, peeled and chopped, or 1 (16 ounce) can pears, drained and chopped 1/2 cup pecans, chopped 3/4 cup packed brown sugar 1/4 cup butter or margarine 3/4 cup boiling water Ice cream or Cool Whip (optional) Preheat oven to 375 degrees F. In large mixing bowl stir together flour, sugar, baking powder, cinnamon and salt. Add milk; beat until smooth. Stir in pears and pecans. Turn into an ungreased 2quart casserole. In bowl combine brown sugar, butter and boiling water; pour evenly over batter. Bake for 45 minutes. Serve hot with ice cream.

Caramel Pear Pudding Cake

734

Cherry Pudding Cake


2 quarts pitted fresh red sour cherries* 2 1/2 cups granulated sugar, divided 1/8 teaspoon almond extract 2 cups flour 4 teaspoons baking powder 1 cup milk 2 tablespoons vegetable oil Whipped cream or ice cream (optional) * May substitute drained canned sour cherries or frozen cherries. Preheat oven to 375 degrees F. Grease a 13 x 9inch baking pan. In a medium bowl, combine cherries with 1 1/2 cups of the sugar and almond extract. Set aside. In a medium bowl, combine flour, 1 cup sugar, baking powder, milk and oil; mix well and pour into prepared pan. Spoon cherries over batter. Bake for 40 to 45 minutes or until a wooden pick inserted into cake portion comes out clean. Serve warm with whipped cream or ice cream. Serves 12 to 14.

Cherry Pudding Cake

735

Chocolate Eclair Pudding Cake


1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 2 tablespoons cornstarch 2 cups milk 2 egg yolks, slightly beaten 2 tablespoons butter, melted 2 teaspoons vanilla extract Preheat oven to 350 degrees F. Measure flour, baking powder, salt, sugar and cornstarch into 8inch square (glass only) baking pan. Pour milk into dry ingredients. Add slightly beaten egg yolks from separated eggs, melted butter and vanilla extract. Wire whip to blend. Will be a soupy batter. Bake for 50 minutes until cake pulls away from pan sides. Chocolate Frosting 1/2 cup confectioners' sugar 2 tablespoons baking cocoa 3 tablespoons hot water While still warm pour a drizzle of this mixture over cake from measuring cup. Serve warm.

Chocolate Eclair Pudding Cake

736

Chocolate Espresso Pudding Cake


1 cup sifted cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup granulated sugar 2 tablespoons unsweetened cocoa 1 tablespoon instant espresso powder 1/2 cup evaporated skimmed milk 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup firmly packed dark brown sugar 3 tablespoons unsweetened cocoa 2 teaspoons instant espresso powder 1 cup boiling water Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla extract; add to dry ingredients and stir. Spoon into an 8inch square pan. Combine brown sugar, cocoa and espresso powder. sprinkle over batter. Pour water over batter (do not stir). Bake at 350 degrees F for 30 minutes or until cake springs back when touched. Serve warm.

Chocolate Espresso Pudding Cake

737

Chocolate Pudding Cake


1 cup sifted flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 1/2 tablespoons cocoa 1/2 cup milk 1 teaspoon vanilla extract 3 tablespoons margarine, melted 1/2 cup chopped pecans Sift together flour, sugar, baking powder, salt and cocoa. Add, stirring in with spoon, milk, vanilla extract, melted margarine and chopped pecans. Pour into well greased 8inch square pan. Pudding 1/2 cup granulated sugar 1/2 cup light brown sugar 2 tablespoons cocoa 1 cup boiling water Whipped topping (optional) Maraschino cherries (optional) Combine granulated sugar, light brown sugar, cocoa and boiling water. Pour gently over batter. Bake at 350 degrees F for 30 to 40 minutes. When completely cooled, turn upside down on serving dish. You may have to ease it out with a knife. Garnish with whipped topping and cherries.

Chocolate Pudding Cake

738

Cinnamon Pudding Cake


2 cups allpurpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 teaspoons ground cinnamon 1 cup milk 1 3/4 cups packed brown sugar 1 1/2 cups water 2 tablespoons butter 1/2 cup chopped walnuts 3/4 cup apple, peeled, cored and chopped Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9inch square baking dish. In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan. In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples. Bake in the preheated oven for 35 to 40 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Serve warm.

Cinnamon Pudding Cake

739

Date Nut Pudding Cake


1 1/2 cups flour 1/2 cup granulated sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 (12 ounce) package pitted dates, coarsely snipped with scissors 4 tablespoons (1/2 stick) butter, melted 1 cup orange juice, warmed 2 tablespoons Grand Marnier or other orange liqueur 1 tablespoon vanilla extract 3/4 cup walnuts, coarsely chopped 1 cup brown sugar 1 1/2 cups boiling water Set the oven at 350 degrees F. Have on hand a deep 9inch baking dish. In a bowl, mix together the flour, granulated sugar, baking soda, and salt. In another bowl, combine the dates, butter, and orange juice. Mix in the Grand Marnier, vanilla, and walnuts. Add the date mixture to the flour and stir just until smooth. Spread the batter in the bottom of the dish, smoothing the top with a rubber spatula. In another bowl, combine the brown sugar and water until the sugar dissolves. Pour the mixture over the date batter. Transfer the dish to the hot oven and bake the pudding for 45 minutes or until the top is set. Spoon the pudding into each of 4 shallow bowls and serve warm with ice cream. Serves 4.

Date Nut Pudding Cake

740

Fudge Puddin' Cake


Cake 1 cup unsifted allpurpose flour 3/4 cup granulated sugar 4 tablespoons unsweetened cocoa powder, preferably Dutch process 1 1/2 teaspoons baking powder Pinch of salt 2/3 cup water 1 teaspoon vanilla extract 1/4 cup (1/2 stick) unsalted butter, melted Adjust rack to center of oven. Preheat oven to 350 degrees F. Butter an 8inch square cake pan. Into medium bowl, sift flour, sugar, cocoa powder, baking powder and salt. Add vanilla extract to water, then add to dry ingredients along with melted butter. With handheld electric mixer at low speed or a large whisk, beat until ingredients are wellmixed and most lumps are out of batter. Turn into prepared pan; spread level, then push batter slightly higher in corners. Let stand at room temperature while you prepare the Topping. Topping 3/4 cup firmly packed light brown sugar 1/3 cup unsweetened cocoa powder, preferably Dutch process 2 tablespoons granulated sugar 1 1/2 teaspoons instant coffee granules Pinch salt 1 cup water In small, heavybottom saucepan, combine all ingredients except water. Mix well, pressing out as many lumps as possible with back of spoon. Add water. Place over medium heat; stir almost constantly until mixture comes to a boil, scraping sides of pan occasionally and pressing out any lumps with back of spoon. Remove from heat; immediately but carefully pour boiling hot mixture all over cake batter. Don't pour too much in any one place. Using pot holders, very carefully transfer the hot pan to the preheated oven. Bake 24 to 31 minutes, or just until cake tester inserted into center of cake emerges with a few moist crumbs clinging to it. Do not overbake. Cool on rack at least 1 hour before serving.

Fudge Puddin' Cake

741

Gingerbread Pudding Cake


2 1/2 cups allpurpose flour 1 1/2 teaspoons baking soda 1 1/4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 cup LAND O LAKES Butter, softened 1/2 cup granulated sugar 1 egg 1 cup molasses 1 cup water 3/4 cup firmly packed brown sugar 1 1/2 cups hot water 1/3 cup LAND O LAKES Butter, melted Preheat oven to 350 degrees F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside. Beat the 1/2 cup butter and sugar in large mixer bowl on medium speed until creamy (1 to 2 minutes). Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and the 1 cup water, beating after each addition just until mixed. Pour batter into 13 x 9inch ungreased baking pan; sprinkle with the 3/4 cup brown sugar. Combine the 1 1/2 cups hot water and the 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and a wooden pick inserted in center comes out clean. Serve warm with ice cream, if desired.

Gingerbread Pudding Cake

742

Key Lime Pudding Cake


1/2 cup granulated sugar 3 cups flour 3 tablespoons melted butter 2 eggs (at room temperature), separated 3 tablespoons Key lime juice 1 teaspoon grated Key lime rind 1 cup milk (at room temperature) Preheat oven to 325 degrees F. Grease a 1quart baking pan or 6 custard cups. Combine sugar, flour and melted butter in a mixing bowl. Add the unbeaten egg yolks, lime juice, lime rind and milk. Beat egg whites until stiff; fold into yolk mixture. Pour into pan or custard cups. Place in pan of hot water; bake 1 hour (35 minutes for custard cups), until pudding leaves sides of pan.

Key Lime Pudding Cake

743

Lemon Buttermilk Pudding Cake


8 ounces granulated sugar 1/4 teaspoon salt 1/4 cup allpurpose flour 1/2 cup unsalted butter, melted 2 3/4 ounces fresh lemon juice 1 large egg yolk 1 1/2 cups buttermilk 3 large egg whites Mint leaves, sprigs for garnish Preheat the oven to 350 degrees F. Place all ingredients except egg whites and half of the sugar in a blender. Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8inch square baking pan. Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan. Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint.

Lemon Buttermilk Pudding Cake

744

Lemon Puddin' Cake


4 eggs, separated 1/3 cup lemon juice 1 teaspoon lemon zest 1 tablespoon butter 1 1/2 cups granulated sugar 1/2 cup sifted allpurpose flour 1/2 teaspoon salt 1 1/2 cups milk Preheat oven to 350 degrees F. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into an 8inch square baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes.

Lemon Puddin' Cake

745

Lemon Pudding Cake


Cake 1/4 cup flour 1 cup granulated sugar 1/2 teaspoon salt 2 egg yolks 2/3 cup milk 2 teaspoons grated lemon zest 1/3 cup fresh lemon juice 2 egg whites Set oven rack in the lower third of oven and preheat oven to 350 degrees F. Sift flour, sugar and salt into a bowl. In another bowl, beat yolks lightly. Stir in milk, zest and lemon juice, mixing just until blended. Beat egg whites to stiff peaks. Fold into batter, which will be light and somewhat runny. Pour batter into a 1quart baking dish of any shape but with 1 1/2inch sides. Set dish in a larger pan and fill with 1 inch of very hot tap water. Bake 50 to 55 minutes or until top is golden brown. Serve warm with Chantilly Cream. Chantilly Cream 1 cup cream 1 tablespoon granulated sugar 1 teaspoon vanilla extract In a cold bowl with cold beaters, whip cream, sugar and vanilla extract at high speed to moderately stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours. Yields 2 cups. Makes 6 servings.

Lemon Pudding Cake

746

Mocha Fudge Puddin' Cake


1 cup strong brewed coffee 3/4 cup granulated sugar 1/4 cup plus 3 tablespoons unsweetened cocoa powder 1 egg 1/2 cup packed brown sugar 4 tablespoons unsalted butter, melted 1/3 cup heavy cream 1 teaspoon vanilla extract 3/4 cup flour 1 1/2 teaspoons baking powder Grease bottom and sides of an 8inch square baking pan. In a medium bowl, combine coffee, granulated sugar, and 1/4 cup cocoa. Whisk until well blended. In a large bowl, combine egg, brown sugar, melted butter, cream and vanilla extract. Blend well. Add flour, remaining 3 tablespoons cocoa, and baking powder; mix until smooth. Pour into prepared pan. Top with coffee mixture. Place a round wire or bamboo rack in a wok. Put filled baking pan on rack. Pour boiling water into wok to reach halfway up sides of baking pan. Cover and cook over low heat until wooden pick inserted in top half of cake comes out clean, 20 to 25 minutes. Remove baking dish from rack. Serve warm, spooning fudge sauce over cake. Serves 6 to 8.

Mocha Fudge Puddin' Cake

747

Orange Pudding Cake


3 large eggs, separated 1 cup granulated sugar 1 1/2 cups milk 1/2 teaspoon grated orange peel 1/3 cup orange juice 1/3 cup allpurpose flour 1 teaspoon vanilla extract Whipped cream (optional) Chocolate shavings (optional) In a large bowl, beat egg whites until foamy. With beater on high speed, gradually beat in 1/4 cup sugar until stiff, moist peaks form; set aside. In a small bowl, beat egg yolks until thick. Stir in milk, grated orange peel, and orange juice. Add remaining 3/4 cup sugar, flour, and vanilla extract; beat just until smooth. Add yolk mixture to beaten whites; fold gently just until blended. Pour into a 9inch quiche dish or a 10inch pie dish. Set dish in slightly larger baking pan in a 350 degree F oven. Pour about 1inch of boiling water into outer pan. Bake until center of pudding appears set when gently shaken, about 35 minutes. Serve warm or cool. Garnish with whipped cream and/or shaved chocolate. Serves 8.

Orange Pudding Cake

748

Praline Pudding Cake


3/4 cup dark brown sugar, packed 1 1/4 cups plus 1 tablespoon allpurpose flour, divided 3/4 cup granulated sugar 1/3 cup chopped pecans 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup lowfat 1% milk 2 tablespoons butter or margarine, melted 1 1/2 teaspoons vanilla extract 1 3/4 cups boiling water 2 cups fat free whipped topping Chopped pecans (optional) Preheat oven to 350 degrees F. Combine brown sugar and the 1 tablespoon flour in a small bowl. Lightly spoon the 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, the 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture. Combine milk, butter and vanilla extract in a bowl; add to flour mixture. Stir just until moist. Spread batter into an 8inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake for 35 minutes or until pudding is bubbly and cake springs back lightly in center. Serve warm with whipped topping. Garnish with pecans, if desired. Yields 8 servings.

Praline Pudding Cake

749

Raspberry Pudding Cake


1 cup granulated sugar 1 egg 1 1/2 tablespoons butter 1/2 cup milk 2 cups flour 2 teaspoons baking powder 2 cups raspberries Combine all ingredients except raspberries. Mix well. Add raspberries. Batter will be thick. Pour into a greased 9inch square pan. Bake at 300 degrees F for 40 to 50 minutes.

Raspberry Pudding Cake

750

Red Velvet Pudding Cake


1 (12 ounces) package whole frozen raspberries (not in syrup) 1 (18.25 ounce) box devil's food cake mix plus the specified amount of cooking oil and eggs to make cake) 2 cups water 1 (6 ounce) package raspberry gelatin 1 tablespoon cornstarch 2 ounces semisweet chocolate Confectioners' sugar 1 (16 ounce) container frozen whipped topping (optional) Preheat oven to 375 degrees F. Lightly spray a 13 x 9inch baking pan with nonstick cooking spray. Spread raspberries evenly over bottom of pan. Prepare cake according to package directions and pour batter over raspberries. Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together. Pour gelatin mixture over cake batter. Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Chop chocolate into small pieces and sprinkle over cake. Dust with confectioners' sugar. Serve with whipped topping, if desired.

Red Velvet Pudding Cake

751

Warm Chocolate Raspberry Pudding Cake


Frosting 3 ounces finequality bittersweet chocolate (not unsweetened) 1/2 cup seedless raspberry jam (about 5 ounce) 1/2 cup heavy cream Cake Batter 1/2 cup boiling water 1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla extract 1/3 cup seedless raspberry jam (about 3 1/2 ounce) 1/2 cup (1 stick) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup allpurpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 pint raspberries (for garnish) Preheat oven to 350 degrees F. Generously butter a 9 x 2inch round cake pan. To make the frosting, chop the chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan. To make the cake batter, whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla extract and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350 degrees F for 10 to 15 minutes. Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and holding pan and plate together with both hands, invert cake onto plate. Serve cake garnished with raspberries.

Warm Chocolate Raspberry Pudding Cake

752

The Ultimate Cake Book Yield: 6 servings

Warm Chocolate Raspberry Pudding Cake

753

Almond Pound Cake


3 cups granulated sugar 1/2 pound butter 1/2 cup shortening 5 large eggs 1/4 teaspoon salt 3 cups flour 3/4 cup evaporated milk plus water to make 1 cup liquid 2 teaspoons almond extract Cream sugar and shortening. Add eggs and salt. Cream well. Add remaining ingredients. Pour into a very lightly greased 12cup Bundt pan. Put into cold oven. Set temperature at 320 degrees F. Bake 1 1/2 hours. Cool 15 minutes and remove from pan.

Almond Pound Cake

754

Almond Pound Cake with Raspberry Filling


3/4 cup sifted cake flour 1/2 teaspoon baking powder 1/8 teaspoon salt 5 large eggs, at room temperature 1 teaspoon vanilla extract 7 ounces (3/4 cup) almond paste, at room temperature 1 cup granulated sugar 8 ounces (2 sticks) unsalted butter, (dont use margarine), at room temperature 1 cup raspberry preserves Position rack in lower third of oven. Preheat oven to 350 degrees F. Grease and lightly flour a 9 x 5 x 3inch loaf pan. Combine flour, baking powder and salt. Sift onto sheet of waxed paper. Set aside. Crack eggs into a small bowl. Add the vanilla and whisk briefly, as if to make scrambled eggs. Place the almond paste in a work bowl of a large heavyduty mixer. Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the same speed, add sugar. Continue beating on low speed, adding the butter 1 tablespoon at a time. Stop machine after all of the butter has been added, and scrape down the sides. Increase the speed to medium and cream butter, almond paste and sugar together until mixture is light in color and fluffy, about 4 minutes. With the mixer still on medium speed, add the eggs, beginning a tablespoon at a time and beating until the eggs disappear before adding more. Continue to beat until the mixture appears very fluffy, velvety and white and has increased in volume. Stop beating the batter now. Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well before adding the remaining flour. Pour batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than in the center. Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted in center comes out clean. It is normal for pound cake to crack along their tops while baking. Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thinbladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling. When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, Almond Pound Cake with Raspberry Filling 755

The Ultimate Cake Book if necessary. Cut a Vshaped portion out along the length of the cake. Set both pieces aside. Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired. Spread the sloping sides of the cutout V on the cake bottom with raspberry preserves, and replace Vshaped piece. Wrap in plastic wrap and store at room temperature if serving within 24 hours. To freeze, cover plastic wrapped cake in foil, and freeze for up to 2 weeks. Servings: 10

Almond Pound Cake with Raspberry Filling

756

Apple Cider Pound Cake


This is a large cake which can be divided into 3 loaf pans for gift giving. 3 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 3/4 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1 cup butter 1/2 cup shortening 3 cups granulated sugar 6 eggs 1 teaspoon vanilla extract 1 cup apple cider Sift together flour, salt, baking powder and spices; set aside. Cream butter, shortening and sugar. Add eggs, 1 at a time, beating well after each. Add vanilla extract. Add dry ingredients alternately with cider to creamed mixture, beginning and ending with flour. Pour batter into greased and floured 10inch tube pan. Bake at 325 degrees F for 1 1/2 hours. Cool 15 minutes. Remove from pan and finish cooling on wire rack. Caramel Glaze 1/2 cup granulated sugar 1/4 teaspoon baking soda 1/4 cup buttermilk 1/2 teaspoon light corn syrup 1/4 teaspoon vanilla extract Bring ingredients to rolling boil. Boil 10 minutes, stirring occasionally. Pour over slightly warm cake, allowing glaze to drip down sides of cake.

Apple Cider Pound Cake

757

Apricot Brandy Pound Cake


1 cup butter 3 cups granulated sugar 6 eggs 3 cups flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1/2 teaspoon rum flavoring 1 teaspoon orange flavoring 1/4 teaspoon almond flavoring 1/2 teaspoon lemon flavoring 1 teaspoon vanilla extract 1/2 cup apricot brandy Grease and flour one (10inch) tube pan. Preheat oven to 325 degrees F. Cream together butter and sugar until very light and fluffy. Add eggs 1 at a time, beating thoroughly after each. Sift together dry ingredients. Combine sour cream, flavorings and brandy. Add dry ingredients alternately with sour cream mixture. Pour into prepared pan. Bake for 70 minutes or until done. Remove from oven and cool. This freezes well.

Apricot Brandy Pound Cake

758

Apricot Rum Pound Cake


3 cups granulated sugar 1 cup butter 7 large eggs 1 cup sour cream 1/2 cup apricot Brandy 1/2 teaspoon rum extract 1/2 teaspoon almond extract 1/2 teaspoon lemon extract 1 teaspoon orange extract 1 teaspoon vanilla extract 3 cups sifted allpurpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda Cream butter; add sugar and cream together until very light and fluffy. Add eggs, one at a time, beating well after each addition, but do not overbeat or it will cause a dry cake. Mix together sour cream, apricot Brandy, rum, almond, lemon, orange and vanilla extracts. In a separate bowl, mix together the flour, salt and baking soda. Add dry ingredients to the sour cream mixture alternately, beginning and ending with flour. Combine all ingredients and mix on lowest setting of mixer to just blend. Bake in greased and floured angel food cake pan. Bake for 70 to 80 minutes at 325 degrees F. Cool on rack and tip out while still warm.

Apricot Rum Pound Cake

759

ApricotGlazed Pound Cake


3 cups granulated sugar 1 cup margarine, softened 6 eggs, separated 3 cups cake flour 1 cup whipping cream 2 teaspoons vanilla extract 1 teaspoon almond extract Cream sugar and margarine. Add egg yolks slowly, beating well. Add egg whites and cream well. Add flour and cream alternately. Add flavorings. Bake in lightly greased tube pan at 325 degrees F for about 1 hour 15 minutes. Remove from oven and let sit for 10 minutes. Remove from pan and spread Apricot Glaze over warm cake. Serves 15. Apricot Glaze 1/2 cup apricot nectar 2 cups confectioners' sugar 1 tablespoon butter Heat nectar. Add sugar and stir until dissolved. Add butter; stir until melted.

ApricotGlazed Pound Cake

760

Arkansas Black Walnut Pound Cake


1 cup butter 1/2 cup shortening 3 cups granulated sugar 5 eggs 1 teaspoon rum (optional) 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking powder 1 cup milk 1 cup chopped black walnuts Beat butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add rum and vanilla extract to milk. Add baking powder to flour. Alternately add liquid and dry ingredients to batter (starting and ending with liquid). Stir in walnuts. Pour batter into a greased and floured Bundt pan. Bake at 325 degrees F for about 70 minutes until cake tests done. Dust with confectioners' sugar when cool.

Arkansas Black Walnut Pound Cake

761

Best Ever Sour Cream Pound Cake


3 cups cake flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 pound (2 sticks) unsalted butter, at room temperature 3 cups granulated sugar 6 large eggs, separated, at room temperature 2 teaspoons vanilla extract 1 1/4 cups sour cream, at room temperature Position a rack in the center of the oven, and preheat to 350 degrees F. Lightly butter a 10inch tube pan. Dust the pan with flour, and tap out the excess. I use the cake flour for dusting. Sift together the flour, 1/4 teaspoon of the salt, and the baking soda. In a large bowl, using a handheld electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, beating well after each addition. Then add the vanilla. Reduce the speed to low, and in thirds, alternately beat in the flour mixture and sour cream. In a large greaseproof bowl (I use glass), using a handheld electric mixer (clean beaters) set at low speed and beat the egg whites until foamy. Add the remaining 1/4 teaspoon salt, increase the speed to high, and beat until the whites just form stiff peaks. Stir about one fourth of the beaten whites into the batter; then fold in the remaining whites. Transfer the batter to the prepared cake pan, smoothing the top. Bake until the cake is golden brown and a toothpick or bamboo skewer inserted comes out clean, 1 1/4 to 1 1/2 hours. Cool the cake completely on a wire rack. Run a long knife around the edges to release the cake from the pan, then unmold. Variations on flavoring: In addition to the Vanilla, add either grated zest of lemon or orange or 1/2 teaspoon of rum or brandy extract.

Best Ever Sour Cream Pound Cake

762

Black Walnut Pound Cake


1 cup butter, softened 1/2 cup shortening 3 cups granulated sugar 5 eggs 3 cups allpurpose flour 1/2 teaspoon baking powder 1 cup milk 1/2 teaspoon vanilla extract 1/2 cup black walnuts, chopped Beat butter and shortening at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla extract and walnuts. Pour batter into a greased and floured 10inch tube pan. Bake at 325 degrees F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

Black Walnut Pound Cake

763

Blackberry Pound Cake


1 cup butter or margarine, softened 1 1/2 cups granulated sugar 3 cups unsifted flour 1 teaspoon salt 1 cup blackberry jam 1 cup (8 ounces) sour cream 1 teaspoon vanilla extract 4 eggs 1 teaspoon cream of tartar 1/2 teaspoon baking soda 2 tablespoons ReaLemon reconstituted lemon juice 1 cup chopped nuts Preheat oven to 325 degrees F. Liberally grease a 10inch tube pan. In large mixer bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift or stir together flour, cream of tartar, salt and baking soda. Blend together jam, ReaLemon and sour cream. Add flour mixture until well blended. Stir in vanilla extract and nuts. Pour into prepared pan. Bake 70 minutes or until a wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Top with Lemon Glaze. Lemon Glaze 3/4 cup confectioners' sugar 4 teaspoons lemon juice Blend sugar and lemon juice until smooth.

Blackberry Pound Cake

764

Blueberry Cream Cheese Pound Cake


8 ounces cream cheese 1 1/2 cups (3 sticks) butter 3 cups granulated sugar 6 eggs 3 cups allpurpose flour 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 cup frozen blueberries Cream together the cream cheese, butter and sugar. Add the eggs, one at a time, beating well after each egg. Add the flour, onecup at a time, beating well after each cup. Add vanilla and lemon extracts; beat well. Fold in the blueberries. Pour the batter into a greased and floured Bundt pan. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes. Test the cake, and bake a little longer if needed.

Blueberry Cream Cheese Pound Cake

765

Blueberry Pound Cake


1 cup butter, softened 2 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 3 cups flour, divided 1/2 teaspoon salt 1 teaspoon baking powder 1 pint fresh blueberries or 2 cups canned blueberries, drained and rinsed Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla extract. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Fold berry mixture gently into creamed mixture. Pour mixture into a tube pan which has been buttered and coated with sugar. Bake in preheated 325 degree F oven for 1 hour and 15 minutes.

Blueberry Pound Cake

766

Brown Sugar Pound Cake


1 1/2 cups shortening 1 pound brown sugar 1/2 cup granulated sugar 5 eggs, separated 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 1 cup chopped pecans 1 teaspoon vanilla extract Cream shortening. Add sugars and beat well. Beat in egg yolks one at a time. Sift flour with baking powder and salt. Add flour mixture alternately with milk. Add pecans and vanilla extract. Fold in stiffly beaten egg whites. Bake in greased and floured tube pan for 1 1/2 hours in preheated 325 degree F oven. Serves 15.

Brown Sugar Pound Cake

767

Butter Cream Pound Cake


8 ounces cream cheese 1 cup butter 2 cups granulated sugar 2 tablespoons vanilla extract 6 eggs 2 cups sifted cake flour Confectioners' sugar Cocoa powder Have all ingredients at room temperature. Preheat oven to 350 degrees F. Use an electric mixer to cream together cream cheese and butter. Beat in sugar and vanilla extract. Add eggs, one at a time, beating after each addition. Continue beating until mixture is almost doubled in volume. Using lowest speed, fold in flour. DO NOT OVERBEAT. Pour batter into an ungreased tube pan and bake for 45 minutes or until a wooden pick inserted comes out clean. Remove from oven and immediately invert and cool. Cooled cake can be wrapped and frozen. Serve at room temperature sprinkled with confectioners' sugar or cocoa powder. Makes 8 to 10 servings.

Butter Cream Pound Cake

768

Buttered Rum Pound Cake


1 cup butter, softened 2 1/2 cups granulated sugar 6 eggs, separated 3 cups allpurpose flour 1/4 teaspoon baking soda 1 (8 ounce) carton commercial sour cream 1 teaspoon vanilla extract 1 teaspoon lemon extract 1/2 cup granulated sugar Buttered Rum Glaze Preheat oven to 325 degrees F. Grease and flour a 10inch tube pan. Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, one at a time, beating well after each. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla and lemon extracts. Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into prepared pan. Bake for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and place on a serving plate. While cake is still warm, prick cake surface at 1inch intervals with a wooden pick or meat fork; pour Buttered Rum Glaze over cake. Yield: one 10inch pound cake. Buttered Rum Glaze 1/4 cup plus 2 tablespoons butter 3 tablespoons rum 3/4 cup granulated sugar 3 tablespoons water 1/2 cup chopped walnuts Combine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in walnuts.

Buttered Rum Pound Cake

769

Buttermilk Pound Cake


1/2 cup butter 1/2 cup shortening 2 1/2 teaspoons vanilla extract 2 cups granulated sugar 5 eggs 3 cups sifted allpurpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup buttermilk Preheat oven to 325 degrees F. Grease and dust with flour a 10inch tube pan. Cream butter and shortening together. Add vanilla extract gradually. Cream in sugar. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture alternately with buttermilk. Pour batter into prepared pan and bake for 1 1/4 hours.

Buttermilk Pound Cake

770

Butternut Pound Cake


1 cup (2 sticks) butter 1 cup Crisco 3 cups granulated sugar 6 eggs 3 1/2 cups allpurpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk 1 teaspoon butternut flavoring Beat butter and Crisco well. Add sugar and continue to cream. Add eggs, one at a time and continue to mix. Add flour, baking powder and salt alternately with buttermilk and flavoring. Begin with dry ingredients and end with dry ingredients. Bake in a greased and floured tube pan for 1 1/2 hours at 300 degrees F. Frost with your favorite frosting.

Butternut Pound Cake

771

ButterscotchMocha Pound Cake


1 (6 ounce) package butterscotch flavored morsels 2 tablespoons instant coffee powder 1/4 cup water 1 cup softened butter 1 1/2 cups granulated sugar 3 cups allpurpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk 4 eggs Combine butterscotch morsels, coffee powder and water in top of double boiler; place over boiling water and stir until smooth. Set aside. Combine butter and sugar; cream until light and fluffy. Stir in butterscotch mixture. Combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, beating well after each addition. Add eggs, one at a time, beating well after each addition. Pour batter into a well greased and floured 10inch Bundt pan. Bake at 350 degrees F for 55 to 60 minutes. Cool 10 to 15 minutes; remove from pan.

ButterscotchMocha Pound Cake

772

Butterscotch Pound Cake


3 cups unsifted allpurpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter 2 cups firmly packed brown sugar 3 eggs, lightly beaten 1 cup milk 1 teaspoon vanilla extract Have all ingredients at room temperature. Adjust rack to lower third of oven; preheat oven to 350 degrees F. Grease and flour a 10inch tube pan or other 12cup decorative tube pan. Sift the flour, baking powder, baking soda and salt onto a sheet of wax paper. Using an electric mixer, preferably with a paddle attachment, mix the butter at medium speed until it is smooth and creamy. Maintaining the same speed, add the sugar in a steady stream. When all the sugar has been added, stop the machine and scrape the mixture clinging to the sides of the bowl into the center of the bowl. Continue to mix at the same speed for 4 to 5 minutes, or until the mixture is very light in color and fluffy. With the mixer still on medium speed, pour in the eggs, cautiously at first, tablespoon by tablespoon. If at any time the mixture appears watery or shiny, stop the flow of eggs and increase the speed until a smooth, silken appearance returns. Then decrease the speed to medium and resume adding eggs. Continue to mix, stopping the mixer and scraping the sides of the bowl occasionally. When the mixture looks fluffy, white and increased in volume (adding the eggs and incorporating them into the mixture takes 3 to 4 minutes), reduce the mixer speed to low. Add the flour mixture in 4 additions alternately with the milk in 3 additions. Scrape the sides of the bowl often, and mix until smooth after each addition. Stir in the vanilla at the end. Spoon the batter into the pan and spread it level. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Place the pan on a wire rack to cool for 10 minutes. Invert the cake onto a rack and cool completely before slicing thinly with a serrated knife.

Butterscotch Pound Cake

773

Buttery Apple Pound Cake


1/3 cup light brown sugar 1/3 cup chopped toasted pecans 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3/4 cup (1 1/2 sticks) butter, softened 1 1/2 cups granulated sugar 3 large eggs 1/2 teaspoon vanilla extract 3 cups allpurpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 cups sour cream 1 1/2 cups peeled, thinly sliced apples Glaze 2 tablespoons butter 1/2 cup light brown sugar 2 tablespoons milk 1/2 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease and flour a 10inch tube pan; set aside. Combine brown sugar, pecans, cinnamon and nutmeg; set aside. Cream butter with electric mixer until smooth. Gradually beat in sugar. Beat in eggs and vanilla extract. Combine flour, baking powder, baking soda, and salt. Alternately add sour cream and dry ingredients to butter mixture, beating well after each addition. Spoon half the batter into prepared pan. Arrange apple slices on batter. Spoon half the brown sugar mixture over the apples and press lightly into batter. Spoon remaining batter over apple mixture. Sprinkle top with remaining brown sugar mixture. Bake 60 to 70 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven. Cool on wire rack 15 minutes. Gently loosen cake from pan with sharp knife. Invert onto cooling rack. Serve slightly warm, if desired. For glaze: In small saucepan heat butter over medium heat until it starts to brown. Remove from heat. Stir in sugar, milk, and vanilla. Stir until smooth. Drizzle over cake.

Buttery Apple Pound Cake

774

CardamomWalnut Pound Cake


2 cups allpurpose flour 1 tablespoon ground cardamom 1/2 teaspoon salt 2 cups finely chopped walnuts 1 cup unsalted butter (at room temperature) 2 cups granulated sugar 1 tablespoon vanilla extract 7 eggs 1/2 cup milk 1 1/2 cups confectioners' sugar 2 tablespoons milk Preheat oven to 325 degrees F. Grease and flour 10inch Bundt pan*. Combine 1/2 cup of the flour, cardamom, salt and walnuts in a bowl. Beat butter in a large bowl on mediumhigh speed until smooth and creamy, about 2 minutes. Add sugar; beat until fluffy, about 5 minutes. Beat in vanilla extract. Beat in eggs, one at a time, alternately with 1 tablespoon flour, beating about 30 seconds after each addition. Fold in remaining flour, nut mixture and 1/2 cup milk. Scrape batter into prepared Bundt pan. Bake for 1 hour 20 to 30 minutes or until a wooden pick insert in the center comes out clean. Remove to wire rack and cool 15 minutes. Invert cake onto wire rack and cool completely. When cake is cooled, beat together confectioners' sugar and 2 tablespoons milk in a bowl until smooth. Pour over cake. Garnish with candy sprinkles, if desired. * This cake may also be baked in 2 (8 x 4 x 2inch) loaf pans. Bake for about 1 hour 20 minutes. If using disposable aluminum baking pans approximately the same size, bake 1 hour 30 minutes.

CardamomWalnut Pound Cake

775

Cherry Nut Pound Cake


1 1/2 cups Crisco shortening 3 cups granulated sugar 3/4 cup milk Pinch of salt 6 eggs 3 3/4 cups allpurpose flour 1 (10 ounce) jar maraschino cherries 1/2 cup nuts 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract Mix all ingredients and pour into a greased and floured tube pan. Bake 2 hours at 275 degrees F. Frosting 3 ounces cream cheese 1/4 cup (1/2 stick) butter 1/2 cup coconut 1/2 cup nuts 2 cups confectioners' sugar Pour frosting over cake while hot.

Cherry Nut Pound Cake

776

Cherry Pound Cake


1 cup (2 sticks) margarine 1/2 cup shortening 3 cups granulated sugar 6 large eggs 3 3/4 cups plain flour, sifted 1 teaspoon vanilla extract 3/4 cup milk (add maraschino cherry juice to make 1 cup liquid) 1 (10 ounce) bottle maraschino cherries, chopped and drained Cream margarine, shortening and sugar until light. Add eggs, one at a time; beat well after each addition. Measure sifted flour and add to first mixture alternately with cherry milk mixture. Add vanilla. Stir in half of the cherries (reserve other half cherries for icing). Pour in greased tube pan. Bake at 300 degrees F for 1 1/2 hours or until cake tests done. Frosting 3 ounces cream cheese, softened 1/4 cup (1/2 stick) margarine 1 box confectioners' sugar Remaining cherries from cake recipe 1/2 cup nuts, chopped 1/2 cup coconut 3/4 teaspoon vanilla extract Cream together cream cheese and margarine. Add confectioners' sugar, cherries, nuts, coconut and vanilla extract. Add enough cherry juice to make a good spreading consistency. Spread on cooled cherry pound cake.

Cherry Pound Cake

777

Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze


Cake 1 stick (1/2 cup) salted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1/4 cup cocoa powder (regular, not Dutch process) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup milk 3/4 cup tart dried cherries 1 cup bittersweet chocolate chips or chunks Glaze 3 ounces (about 1/2 cup) bittersweet chocolate chips or chunks 1/4 cup whipping cream Preheat oven to 350 degrees F. Butter and flour a 5 x 9inch nonstick loaf pan and set aside. To make the cake: With an electric mixer cream the butter and sugar in a large bowl until very fluffy. Beat in eggs, one at time, until well beaten in, scraping down the sides of the bowl often. Beat in the vanilla extract. In a small bowl, mix together the flour, cocoa, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture in three parts to the creamed butteregg mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not over mix at this point. Fold in cherries and chocolate chips. Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter. Bake in preheated oven for about 50 to 60 minutes, or until cake tests done (when a toothpick inserted in the middle comes out clean). Rotate the pan after the first 30 minutes of baking. Unmold the cake and turn right side up. Cool thoroughly before glazing. To make the glaze: In a small pan or in a microwave oven, gently heat the chocolate and cream together until chocolate is just melting. Remove from the heat and stir until chocolate is thoroughly melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over cake. Let set 15 minutes before serving.

Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze

778

Chocolate Mint Pound Cake


1/2 cup butter or margarine, softened 4 ounces cream cheese, softened 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 cup allpurpose flour 1 teaspoon baking powder 1 2/3 cups (10 ounces) Hershey's Mint Chocolate Chips, divided 3 to 4 drops green food color (optional) Mint Chocolate Chip Glaze Preheat oven to 325 degrees F. Grease and flour a 9 x 5inch loaf pan. Beat butter, cream cheese and sugar in medium bowl until fluffy. Add eggs and vanilla extract; beat well. Stir in flour and baking powder; stir in 1 cup mint chocolate chips (reserving the remainder for glaze) and green food color, if desired. Pour batter into prepared pan. Bake for 45 to 50 minutes or until cake pulls away from sides of pan. Cool 10 minutes; remove from pan. Cool completely on wire rack. Prepare Mint Chocolate Chip glaze. Spread over top of cake, allowing glaze to run down sides. Cool completely. Yields about 10 servings. Mint Chocolate Chip Glaze Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil). Microwave at HIGH (100%) for 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.

Chocolate Mint Pound Cake

779

Chocolate Pound Cake


1 cup butter, softened 1/2 cup shortening 3 cups granulated sugar 5 eggs, beaten 3 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon salt 5 tablespoons cocoa 1 cup milk 1 tablespoon vanilla extract Cream butter, shortening and sugar until fluffy. Add eggs. Mix well. Sift dry ingredients. Add to butter mixture alternately with milk and vanilla extract. Grease and flour a 10inch tube pan; then pour in batter. Bake at 300 degrees F for 1 1/2 to 2 hours. Cool 5 minutes before removing from pan. Freezes well.

Chocolate Pound Cake

780

Chocolate Raspberry Pound Cake


3/4 cup seedless red raspberry preserves 1 teaspoon salt 2 cups allpurpose flour 2/3 cup butter, softened 1 1/2 cups granulated sugar 2 cups sour cream 3/4 cup cocoa 2 eggs 1 1/2 teaspoons baking soda 1 teaspoon vanilla extract Fresh raspberries, optional garnish Whipped Raspberry Cream, optional topping Preheat oven to 350 degrees F. Grease and flour a 10inch fluted tube or Bundt pan. Melt the jam in a small saucepan over low heat. Stir until smooth, the cool. Place flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Stir with a whisk to blend well. Add the softened butter, sour cream, eggs, vanilla extract, and the melted preserves. Beat on medium speed 3 4 minutes or until well blended. Pour batter into the prepared pan and bake 5060 minutes or until a wooden pick inserted in center of cake comes out clean. Cool 10 minutes on rack, then turn out of the pan and cool completely before slicing. Whipped Raspberry Cream 1/4 cup seedless red raspberry preserves 1 drop red food coloring (optional) 1 cup whipping cream 1/4 cup sifted confectioners' sugar Melt preserves in a small saucepan over low heat. Stir until smooth and cool slightly. Stir in the red food coloring, if using, at this point. Chill beaters and bowl in freezer for several minutes. When chilled, pour cream into the bowl and add the sugar. Begin whipping at high speed. While whipping, slowly pour in the melted jam in a steady stream and whip until stiff. Store, covered, in the refrigerator. Serve over Chocolate Raspberry Pound Cake.

Chocolate Raspberry Pound Cake

781

Chocolate Swirled Pound Cake and Chocolate Sauce


1 pound butter, softened 3 cups granulated sugar 6 eggs 4 cups flour 3/4 cup milk 1 teaspoon vanilla extract 1/2 cup chocolate syrup Beat butter at medium speed until creamy. Gradually add sugar and beat 5 7 minutes. Add eggs, 1 at a time, beating just until the yellow color disappears. Add flour, alternating with milk, to butter mixture blending well after each addition. Stir in vanilla. Combine 1 cup batter and chocolate syrup, stirring to blend. Divide remaining batter in half. Pour 1 portion in greased and floured 10inch tube pan. Spoon half of chocolate batter on top and repeat. Swirl batter with a knife. Bake at 300 for 1 hour and 40 minutes. Cool in pan 10 minutes. On wire rack. Remove from pan and cool completely. Good served plain or with the following chocolate sauce. Chocolate Sauce 6 (1 ounce) squares semisweet chocolate 1/4 cup butter 3/4 cup sifted confectioners' sugar 2 tablespoons water 1 teaspoon vanilla extract Melt chocolate and butter over low heat, stirring as the chocolate melts. Remove from heat and stir in sugar, water and vanilla extract. Serve warm.

Chocolate Swirled Pound Cake and Chocolate Sauce

782

ChocolateSour Cream Pound Cake


1 cup butter or margarine, melted 2 cups granulated sugar 1 cup firmly packed brown sugar 6 large eggs 2 1/2 cups allpurpose flour 1/4 teaspoon baking soda 1/2 cup cocoa 1 (8 ounce) ctn. sour cream 2 teaspoons vanilla extract Confectioners' sugar (optional) Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking soda and cocoa; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition; stir in vanilla extract. Spoon batter into greased and floured 10inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Sprinkle with confectioners' sugar, if desired.

ChocolateSour Cream Pound Cake

783

Citrus Pound Cake with Rum Glaze


Cake 3 1/3 cups Softasilk cake flour 1 teaspoon pure vanilla extract 1/2 teaspoon salt 2 teaspoons grated orange peel 1/4 teaspoon baking soda 6 eggs, room temperature 1 cup butter, softened 1 cup dairy sour cream 2 3/4 cups granulated sugar Rum Pineapple Glaze 3/4 cup granulated sugar 1/4 cup unsweetened pineapple juice 1/4 cup butter 2 tablespoons rum For cake: Preheat oven to 325 degrees F. Set rack on lowest position. Grease and flour a 10inch tube pan with a removable bottom, set aside. Combine flour, salt and baking soda, set aside. In a large bowl with an electric mixer, beat butter until creamy. Gradually add sugar, beating until light and fluffy. Beat in vanilla extract and orange peel. Add eggs 1 at a time, beating for 1 minute after each addition. Turn mixer to low speed. Add flour mixture, then alternately add reserved dry ingredients and sour cream, beginning and ending with dry ingredients. Turn into prepared pan. Bake about 1 hour and 15 minutes or until cake tester comes out clean from center of cake. Spoon topping over hot, freshly baked cake. Let cake cool on rack for 15 minutes. Remove sides of cake pan leaving the bottom and the tube in place, to allow the cake to cool. Place on a wire rack to finish cooling. Remove the remaining portion of the cake pan and place cake on a cake platter. For glaze: Place first 3 ingredients in a small saucepan, bring to a boil. Stir until sugar is dissolved. Remove from heat and stir in rum.

Citrus Pound Cake with Rum Glaze

784

Classic Pound Cake with Strata Variations


Made with only five ingredients, this oldfashioned cake is wonderful as a tea or coffee cake or as the foundation for any number of assembled desserts. If the butter and sugar mixture appears to curdle as the eggs are added, don't be concerned. The batter will become smooth as the flour is added. 1/2 pound unsalted butter, softened 1 cup plus 2 tablespoons granulated sugar 4 large eggs, at room temperature 1/2 teaspoon vanilla extract 1 2/3 cups flour Preheat oven to 325 degrees F. Butter a 5cup loaf pan. In medium bowl, cream butter and sugar together with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract, then fold in flour, mixing well. Pour batter into prepared loaf pan. Place loaf pan on baking sheet; bake until top of cake is light brown and firm to the touch (50 to 60 minutes); a skewer inserted into center should come out clean. Set cake pan on a wire rack; cool to room temperature before removing cake from pan. Makes 1 pound cake. Strawberry Strata Classic Pound Cake 1/2 cup kirsch (cherry liqueur) 1 quart strawberry ice cream, softened 1 pint fresh strawberries, sliced Sweetened whipped cream, for garnish (optional) 1/3 cup sliced almonds, toasted (optional) Raspberry Puree (recipe below) Slice pound cake into 1/2inch thick pieces; slice each piece diagonally to make 2 triangles. Moisten the triangles by brushing both sides with kirsch. In a 3quart clear glass freezerproof dish, arrange a layer of moistened cake slices. Top with enough ice cream to cover cake completely, smoothing ice cream to edges of dish. Scatter some of the berries over ice cream, especially at edges. Continue layering cake, ice cream and berries, ending with a layer of ice cream topped with a few berries. (You should have 9 layers in all.) Cover dish with foil overwrapped with plastic film; freeze until firm. If desired, garnish strata with whipped cream and toasted almonds. Serve with Raspberry Puree, if desired. Serves 10 to 12. Peach Strata Use peach ice cream in place of strawberry, amaretto (almond liqueur) in place of kirsch, and chopped peeled ripe peaches in place of strawberries. Omit Raspberry Puree. Classic Pound Cake with Strata Variations 785

The Ultimate Cake Book Banana Strata Use banana or vanilla ice cream in place of strawberry ice cream, dark rum in place of kirsch, and 1 thinly sliced large banana and 1/3 cup each of rumsoaked raisins and coarsely chopped walnuts in place of strawberries. Omit Raspberry Puree. Apricot Strata Use vanilla ice cream in place of strawberry, apricot brandy in place of kirsch, and coarsely chopped peeled fresh apricots in place of strawberries. Omit Raspberry Puree. Pineapple Strata Use vanilla ice cream in place of strawberry, cognac in place of kirsch, and fresh pineapple chunks or crushed pineapple in place of strawberries. Omit Raspberry Puree. Mocha Strata Use coffee ice cream in place of strawberry, coffeeflavored liqueur in place of kirsch, and 1 cup of crushed toffee candy in place of strawberries. Omit Raspberry Puree. Chocolate Strata Use chocolate ice cream in place of strawberry, orangeflavored liqueur in place of kirsch, and raspberries in place of strawberries. Serve with Raspberry Puree or chocolate syrup. Raspberry Puree 1 (12 ounce) package frozen raspberries in syrup, thawed Superfine sugar, to taste Lemon juice or framboise (strawberry liqueur), to taste Strain berries and their syrup through a sieve to remove seeds, pushing through as much of the pulp as possible. Add sugar and lemon juice to taste. Makes about 1 cup.

Classic Pound Cake with Strata Variations

786

Coconut Pound Cake


1 cup (2 sticks) margarine 1/2 cup shortening 3 cups granulated sugar 6 eggs 1 teaspoon vanilla extract 3 cups allpurpose flour 1 cup milk 1 1/2 cups coconut Cream margarine, shortening and sugar together. Add eggs, one at a time. Add vanilla extract. Add flour and milk alternate; mix in coconut. Bake in a greased and floured tube pan for 1/2 hours at 275 degrees F. Glaze 1 cup granulated sugar 1/4 cup (1/2 stick) margarine 1/2 cup evaporated milk 1 teaspoon vanilla extract 1 cup coconut Boil all ingredients except coconut for 2 minutes. Add coconut. Spread mixture over cake and let cool.

Coconut Pound Cake

787

Cranberry Pound Cake


2 cups granulated sugar 1/2 cup light butter 8 ounces light cream cheese 3 large eggs (or 6 egg whites or 3/4 cup egg substitute) 1 large egg white 3 cups allpurpose flour, sifted 2 cups fresh or frozen cranberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8 ounce) container orange or lemon lowfat yogurt 2 teaspoons vanilla extract Cooking spray 1/2 cup confectioners sugar 4 teaspoons orange juice Preheat oven to 350 degrees F. Beat first 3 ingredients with an electric mixer at medium speed for about 5 minutes. Add eggs and egg white, one at a time, beating well after each addition. Combine 2 tablespoons flour and cranberries in a small bowl; toss well. Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yogurt. Fold in cranberry mixture and vanilla extract; pour batter into a 10inch tube or Bundt pan coated with cooking spray. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine confectioners sugar and orange juice; drizzle over warm cake. Cut cake with a serrated knife.

Cranberry Pound Cake

788

Cream Cheese Chocolate Chip Pound Cake


1 cup sweet butter 8 ounces cream cheese 1 1/2 cups granulated sugar 4 eggs 3 cups allpurpose flour 3 teaspoons baking powder 1 teaspoon salt 2 teaspoons vanilla extract 1/2 cup whole milk 12 ounce mini chocolate chips Preheat oven to 325 degrees F. Butter and flour a 10inch tube or Bundt pan (unless its a nonstick pan). Cream together the butter and cream cheese. Gradually add the sugar, eggs and the remaining ingredients in order they appear. Pour the mixture into the pan and bake for 60 to 65 minutes, or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack and invert onto a serving platter.

Cream Cheese Chocolate Chip Pound Cake

789

Cream Cheese Pound Cake


3 cups granulated sugar 1 cup (2 sticks) margarine 1/2 cup (1 stick) butter 3 cups allpurpose flour 1 tablespoon vanilla extract 8 ounces cream cheese 6 jumbo eggs, beaten Pinch of salt Begin with softened cream cheese, margarine and butter. Cream the cream cheese, margarine, butter, sugar and add beaten eggs and flour alternately. Mix very well. Pour into greased and floured tube pan. Bake in cold oven at 300 degrees F for 1 hour and 15 minutes or when cake pulls away from sides of pan. Frost when completely cooled or leave plain.

Cream Cheese Pound Cake

790

Cream Cheese Pound Cake with Lime Glaze


Have all ingredients at room temperature For the cake 3 1/4 cups cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt 18 tablespoons (2 1/4 sticks) unsalted butter 8 ounces cream cheese 3 cups granulated sugar 6 eggs 1 teaspoon vanilla extract 3 tablespoons fresh lime juice 2 teaspoons finely grated lime zest For the glaze 1/4 cup fresh lime juice 3/4 cup granulated sugar Position a rack in the lower third of an oven and preheat to 325 degrees F. Thoroughly grease and flour a 10cup Bundt pan. Cake: Over a sheet of wax paper, sift together the flour, baking soda and salt; repeat until blended and set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 40 seconds. Gradually add the sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes. Increase the speed to mediumhigh and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Then beat in the vanilla and lime juice. Reduce the speed to low and fold in the flour mixture in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes. To make the glaze, in a small bowl, whisk together the lime juice and sugar until blended. Set the rack over a sheet of wax paper, invert the pan onto the rack and lift off the pan. Generously brush the surface of the cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar to serve. Serves 20.

Cream Cheese Pound Cake with Lime Glaze

791

Crystallized Ginger Pound Cake


1 cup allpurpose flour 1 1/2 teaspoons baking powder 1 cup plus 2 tablespoons granulated sugar 3/4 cup unsalted butter, softened 3 eggs (at room temperature) 1/4 cup plus 2 tablespoons sour cream 1 teaspoon vanilla extract 4 ounces (1/2 cup) crystallized ginger, coarsely chopped 1/2 cup allpurpose flour Butter and lightly flour a 9 x 5inch loaf pan; set aside. Preheat oven to 350 degrees F. Combine the 1 cup flour and baking powder in a small bowl; set aside. Beat sugar and butter in a large mixing bowl on medium speed until light and fluffy. Reduce speed to low and beat in eggs, one at a time, blending well after each addition. Combine sour cream and vanilla extract in a cup. Add flour mixture and sour cream alternately into batter and beat until well combined, beginning and ending with flour mixture. Increase speed to high and beat until smooth. Toss together ginger and the 1/2 cup flour in a small bowl. Fold ginger and flour mixture into batter. Pour batter into prepared pan. Bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack. Wrap cake in plastic wrap and refrigerate overnight.

Crystallized Ginger Pound Cake

792

Date Nut Pound Cake


1 pound butter 2 cups granulated sugar 6 eggs 1 (1 ounce) bottle lemon extract 4 cups allpurpose flour, divided 1 pound dates, chopped 4 cups pecans and walnuts, finely chopped Cream butter well. Add sugar and beat until smooth and fluffy. Add eggs one at a time, beating well after each addition. Add flavoring. sprinkle 1 cup of the flour over nuts and dates. Add remaining 3 cups flour to creamed mixture. Add dates and nuts. Mix well and spoon into well greased 10inch tube pan. Bake at 300 degrees F for 2 hours. Remove from oven and turn upside down for a few minutes.

Date Nut Pound Cake

793

Double Peanut Butter Pound Cake


1 cup butter, softened 3/4 cup creamy peanut butter 3 cups granulated sugar 2 teaspoons vanilla extract 5 eggs 3 cups allpurpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup milk Peanut Butter Frosting Preheat oven to 350 degrees F. Grease and flour a 10inch tube pan. In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk. Pour into greased and floured pan. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting. Yield: 12 servings (one slice per serving).

Double Peanut Butter Pound Cake

794

Eggnog Pound Cake


1 cup butter 1 cup Crisco shortening 3 cups allpurpose flour 1 cup commercial dairy eggnog 1 cup flaked coconut 3 cups granulated sugar 6 eggs 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 teaspoon coconut extract Preheat oven to 325 degrees F. Grease well and flour a 10inch tube pan. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into prepared tube pan. Bake for 1 1/2 hours. Cool 10 minutes in pan. Remove.

Eggnog Pound Cake

795

Fig Pound Cake


Sauce 1/2 cup granulated sugar 1 tablespoon cornstarch 3 tablespoons fresh lemon juice 2 tablespoons butter Grated lemon rind Salt Combine sugar, cornstarch and lemon juice in a small pan. Cook, stirring constantly, until thick and clear. Remove from heat. Stir in butter, rind and salt to taste. Set aside. Cake 2 cups allpurpose flour 1/2 cup yellow cornmeal 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 1 2/3 cups granulated sugar 5 eggs 2 teaspoons vanilla extract 1/2 cup milk 1 cup dried Calimyrna figs, chopped 1/2 cup pine nuts Preheat oven to 350 degrees F. Butter and flour an 8 x 4 x 2inch loaf pan. Combine flour, cornmeal and salt in a bowl; stir with a fork to mix well. Put butter in a bowl and beat. Slowly add the sugar; blend well. Add eggs to butter mixture, two at a time, and beat until light. Add flour mixture alternately with vanilla extract and milk. Beat until smooth. Stir in figs and nuts. Spoon into greased loaf pan. Bake about 45 minutes, or until a wooden pick comes out clean when inserted in the center. Cool on a rack. Slice thin to serve, with warm Sauce atop slices.

Fig Pound Cake

796

Fruited Pound Cake


1 cup candied pineapple, slivered 1 cup halved candied cherries 1/2 cup light rum 1 cup chopped pecans 1/2 cup blanched slivered almonds 16 ounces cream cheese, softened 2 cups softened butter 3 cups granulated sugar 7 eggs 4 1/2 cups sifted allpurpose flour 1 tablespoon baking powder 1/2 cup light rum Combine fruits and 1/2 cup rum; soak overnight. Drain fruits; add nuts; mix well. Cream cheese and butter. Add sugar; cream again. Beat in eggs one at a time. Sift together flour and baking powder. Fold 3 1/2 cups of flour mixture into cream cheese mixture alternately with 1/2 cup rum. Stir remaining flour mixture through fruits and nuts. Pour batter over fruit mixture; mix well. Pour into greased 10inch tube pan. Bake at 325 degrees F for 2 hours and 10 minutes to 2 hours and 20 minutes. Cover top of cake with aluminum foil after 1 hour and 30 minutes. Cool 10 minutes; remove from pan; cool on rack.

Fruited Pound Cake

797

Georgia Peach Pound Cake


Cake 3 cups flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 3 cups granulated sugar 6 eggs (at room temperature) 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup sour cream 2 cups chopped, peeled peaches Preheat oven to 350 degrees F. Grease and flour a 10inch tube pan. Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and almond extracts. Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto wire rack and cool completely. Icing 8 ounces cream cheese, softened 1/4 cup butter, softened 1 tablespoon milk 1/2 teaspoon almond extract 1 (1 pound) box confectioners' sugar, sifted Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in refrigerator.

Georgia Peach Pound Cake

798

Ginger Pound Cake


3 cups allpurpose flour, divided 1 tablespoon baking powder 3/4 cup halfandhalf 2 teaspoons vanilla extract 2 1/4 cups granulated sugar 1 1/2 cups (3 sticks) unsalted butter, at room temperature 6 eggs, at room temperature 1 cup candied ginger, cut into 1/4 inch dice Preheat oven to 350 degrees F. Butter two 9 x 5 1/2 inch loaf pans. Line bottom with wax paper; butter paper. Lightly flour pans and paper. Sift 2 cups flour with baking powder. Combine halfandhalf and vanilla extract. Beat sugar and butter in large bowl of electric mixer until light and fluffy, scraping sides as necessary. Reduce speed to low and beat in eggs, one at a time. Blend flour mixture and halfandhalf alternately into batter, beginning and ending with flour. Increase speed to high and beat just until smooth. Toss ginger with remaining 1/2 cup flour. Fold into batter. Divide between prepared pans, smoothing tops with spatula. Tap pans lightly on counter top, eliminating air pockets. Bake until cake pulls away from sides of pans and test inserted in centers come out clean about 1 hour. Cool in pans on racks 30 minutes. Unmold cakes and cool completely on racks. Wrap tightly in plastic and refrigerate overnight before using. Cakes can be refrigerated up to one week or frozen for 1 month.

Ginger Pound Cake

799

Golden LemonSquash Pound Cake


3 cups unsifted allpurpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 1 1/2 cups granulated sugar 2 teaspoons grated lemon peel 4 large eggs 1/2 cup sour cream 1 1/2 cups (1/2 pound) shredded yellow summer squash Lemon Icing 1 cup confectioners' sugar 2 tablespoon lemon juice 1/2 to 1 teaspoon milk Grease and flour a 10inch Bundt or tube pan or 2 small loaf pans. Preheat oven to 350 degrees F. In medium bowl, combine flour, baking powder and salt. Mix well. In large bowl, with electric mixer, cream butter, granulated sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, gradually add flour mixture to butter mixture alternately with sour cream until smooth. Stir in squash. Turn into prepared pan. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Turn out cake. Cool completely. Meanwhile, make Lemon Icing. Lemon Icing: In small bowl, combine confectioners' sugar and lemon juice. Mix until smooth. Gradually add enough milk to make mixture spoonable. Drizzle over cooled cake. Makes 12 servings.

Golden LemonSquash Pound Cake

800

Grasshopper Pound Cake


1 (10.75 ounce) frozen pound cake, thawed 3 tablespoons green crme de menthe 3 tablespoons white crme de cacao Cool Whip, thawed Semisweet chocolate shavings, for garnish Leave the pound cake in its pan. Make some slits in the cake, going all the way down to the bottom. Sprinkle the two liqueurs all over the top. Let set several hours to soak. Before serving, slice the cake into serving pieces. Top each with whipped cream and garnish with chocolate shavings. Refrigerate any leftover cake.

Grasshopper Pound Cake

801

Irish Cream and Coffee Pound Cake


1 1/2 cups butter or margarine, softened 3 cups granulated sugar 6 large eggs 1 1/2 tablespoons instant coffee granules 1/4 cup boiling water 1/2 cup Irish cream liqueur 4 cups allpurpose flour 1 teaspoon vanilla extract 1 teaspoon almond extract Irish Cream Glaze 2 to 3 tablespoons sliced almonds, toasted Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Dissolve coffee granules in boiling water; stir in liqueur. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 13cup Bundt pan. Bake at 300 degrees F for 1 hour and 40 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool 30 minutes on wire rack. Brush with Irish Cream Glaze, and sprinkle with toasted almonds. Let cool completely. Irish Cream Glaze 1 teaspoon instant coffee granules 2 tablespoons boiling water 1 1/2 tablespoons Irish cream liqueur 2/3 cup sifted confectioners' sugar Dissolve coffee granules in water; add liqueur and confectioners' sugar, stirring until blended. Yields about 1/2 cup. NOTE: Glazed cake may be frozen up to one month.

Irish Cream and Coffee Pound Cake

802

Lemon Cream Cheese Pound Cake


3 cups granulated sugar 1 1/4 cups butter, softened 8 ounces cream cheese, softened 1 tablespoon lemon juice 2 teaspoons vanilla extract 1 teaspoon lemon extract 1/2 teaspoon orange extract 1/8 teaspoon salt 6 eggs 3 cups cake flour Beat sugar, butter and cream cheese until fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread batter into a greased and floured tube or Bundt pan. Bake at 325 degrees F for 1 1/2 hours, or until golden brown. Cool 10 minutes. Remove from pan and cool completely. Glaze 1 cup confectioners' sugar 1 tablespoon butter, softened 2 teaspoons grated lemon peel 2 to 3 tablespoons lemon juice Mix all ingredients until smooth. Spread glaze over cooled cake, allowing some to drizzle down sides.

Lemon Cream Cheese Pound Cake

803

Lemon Pound Cake


3/4 cup granulated sugar 1/3 cup butter or margarine, softened 1 cup sour cream 3 egg whites 1 tablespoon lemon juice Grated rind of 1 lemon 2 1/2 cups allpurpose flour 1 teaspoon baking soda A grating of fresh nutmeg Lemon Syrup Beat the sugar and butter together until light and fluffy. Add the sour cream, egg whites, lemon juice and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth. Pour into a greased and floured loaf pan. Bake in a preheated 350 degrees F oven for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Spoon the warm lemon syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to 12. Lemon Syrup 1/2 cup granulated sugar 1/4 cup fresh lemon juice 1/4 cup water Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. Makes about 3/4 cup (180 ml).

Lemon Pound Cake

804

LemonCornmeal Pound Cake


1 cup butter, softened 3 3/4 cups confectioners' sugar 1 1/2 teaspoons baking powder 4 large eggs (at room temperature) 2 1/3 cups allpurpose flour 1 cup milk (at room temperature) 3/4 cup yellow cornmeal 1 tablespoon freshly grated lemon peel 3/4 cup granulated sugar 1/3 cup fresh lemon juice Preheat oven to 350 degrees F. Lightly grease two 9 x 5inch loaf pans. Beat butter in large bowl with electric mixer about 30 seconds until smooth. With mixer on low speed, gradually add sugar and baking powder. Increase mixer speed to high and beat until pale and fluffy. Add eggs one at a time, beating well after each, until mixture is very pale and increased in volume. With mixer on low speed, alternately beat in flour and milk in 3 additions until smooth and well blended. Beat in cornmeal and lemon peel just until blended. Divide batter between prepared pans; spread evenly. Bake 55 to 60 minutes until a pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Invert on rack; turn cakes right side up. Place a piece of wax paper or foil under rack. Mix granulated sugar and lemon juice. Spoon or brush all over the cake using all the glaze. Let cool completely on wire rack. Wrap airtight to store. Cut out six 1 1/2inch stars from wax paper. Lay over cake. Stir confectioners' sugar through a fine sieve evenly over cake. Carefully lift stars from top of cake.

LemonCornmeal Pound Cake

805

LemonGlazed Pound Cake


1 cup butterflavored Crisco 5 tablespoons regular Crisco 2 3/4 cups granulated sugar 6 eggs 3 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon butter flavoring 8 drops yellow food coloring 1/2 cup evaporated milk 1/2 cup hot water Put eggs in really warm water. In a large bowl, cream Crisco until light. Add sugar a little at a time. Add eggs, one at a time, along with Crisco and sugar. Beat well after each egg is added. Beat on high. Sift flour, baking powder and salt. In a measuring cup put 1/2 cup of evaporated milk, flavoring and food coloring. Add hot water. Stir well. Blend flour and milk alternately into creamed mixture. Bake in a 10inch tube pan which has been prepared by putting 2 pieces of wax paper in pan. Grease well or spray with Pam. Bake at 325 degrees F for 1 hour 15 minutes. Remove from oven and let set 5 minutes. Turn cake onto wire rack. On another rack place a piece of aluminum foil. Turn cake upright on this. Put Lemon Glaze on cake as soon as it is turned upright on foil. Cover with a cake cover while still hot. Lemon Glaze 1/2 to 1/3 cup real lemon juice About 2 cups sifted confectioners' sugar This mixture should be thin to soak into the cake.

LemonGlazed Pound Cake

806

Lime Pound Cake with Caribbean Lime Spread


Cake 3/4 cup (1 1/2 sticks) butter. at room temperature 1 cup light brown sugar 2 eggs 3/4 cup Rose's lime marmalade Grated zest of 1/2 lime 4 tablespoons freshly squeezed lime juice 2 teaspoons ginger 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons dark rum Spread 1/2 cup (1 stick) butter at room temperature 1 tablespoon sifted confectioners' sugar 1 tablespoon dark rum 2 tablespoons Rose's lime marmalade 1 tablespoon finely chopped crystallized ginger To make the cake, preheat the oven to 375 degrees F and grease a 9 x 5inch loaf pan. In a large bowl beat the butter with the sugar. Beat in the eggs one at a time, then mix in 1/2 cup of lime marmalade, the grated zest, 1 tablespoon of lime juice, and the ginger. Add the flour, baking powder, and baking soda and beat until the mixture is thoroughly blended. Put it in the prepared pan and bake for 20 minutes, then lower the heat to 350 degrees F and bake until a wooden pick inserted in the middle comes out clean, about 25 to 35 minutes longer. Remove from the oven. During the last few minutes of cooking, combine the remaining 1/4 cup of marmalade with the remaining 3 tablespoons of lime juice, the 2 tablespoons of rum, and 3/4 of a cup of cold water in a small pan. Bring to simmering point, stirring the ingredients. Stick a skewer into several places in the loaf, then strain about 1/3 cup of the liquid over the surface. Let it sink in for a minute or two, then repeat this step two more times. Leave the cake in the pan for 15 minutes; then remove and let it cool on a wire rack. To make the lime spread, cream the butter with the confectioners' sugar, then stir in the rum and marmalade. Mound in a little dish and serve with the cake. Serves 8 to 10. NOTE: To make an orange pound cake, substitute orange marmalade for lime marmalade and orange zest and juice for lime.

Lime Pound Cake with Caribbean Lime Spread

807

Mahogany Pound Cake


2 1/2 cups unsifted flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 2 cups granulated sugar 1 cup firmly packed light brown sugar 3/4 cup butter, softened 6 eggs, separated 1 teaspoon vanilla extract 8 ounces sour cream Preheat oven to 325 degrees F. Stir together flour, cocoa, baking powder and baking soda; set aside. In large mixer bowl, combine sugars and butter; beat until light and fluffy. Add egg yolks, one at time, beating well after each addition; add vanilla extract. Beat in sour cream alternately with dry ingredients (batter is very thick). In medium bowl, beat egg whites until stiff but not dry; fold half into batter. Fold in remaining egg whites. Pour into wellgreased and floured 10inch tube or fluted pan. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Sprinkle with confectioners' sugar, if desired. Makes one 10inch cake.

Mahogany Pound Cake

808

Mississippi Praline Pound Cake with Bourbon Glaze


1 1/2 cups butter (at room temperature) 1 3/4 cups lightly packed brown sugar 6 eggs, separated (at room temperature) 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3 cups flour 7/8 cup buttermilk 1 teaspoon vanilla extract 1 tablespoon bourbon 1 cup chopped pecans 1/2 cup granulated sugar Beat butter until very light and gradually beat in the brown sugar. Add egg yolks one by one. Sift salt, baking powder, baking soda and flour together. Add to the butter mixture in 3 parts, alternating with the buttermilk. Stir in vanilla extract, bourbon and pecans. Beat the egg whites until frothy and slowly add the granulated sugar. Beat until stiff peaks form. Fold into the batter, turn into a greased and floured tube pan. Bake in an oven preheated to 325 degrees F for about 1 hour and 15 minutes, or until a clean straw inserted in the middle of the cake comes out clean. Let cool 15 to 20 minutes then invert to turn out. Bourbon Glaze 1/2 cup light brown sugar 1/4 cup butter 2 tablespoons water 1/4 cup bourbon Melt the brown sugar, butter and water together and bring to the boil. Remove from heat. When lukewarm, stir in the bourbon. Spoon the bourbon glaze slowly over the cake while it is still warm.

Mississippi Praline Pound Cake with Bourbon Glaze

809

Old Dominion Pound Cake


Yield: 24 servings Make this cake at least one day before serving. It freezes beautifully also. 8 large eggs, at room temperature 2 1/4 cups flour, sifted 1/4 teaspoon baking soda 2 1/4 cups granulated sugar 1 1/2 cups butter, at room temperature 2 tablespoons lemon juice 2 1/4 teaspoons vanilla extract 1/8 teaspoon salt 1 1/2 teaspoons cream of tartar 1 cup walnuts, chopped very fine Confectioners' sugar Preheat the oven to 350 degrees F. Butter and flour a Bundt or tube pan. Separate the eggs. Sift the flour with the baking soda and 1 1/4 cups of sugar. Place the butter in the bowl of an electric mixer and cream it well. Beat in the floursugar mixture by thirds, then beat in the lemon juice and vanilla extract. Beat in the egg yolks one by one, being sure each is absorbed before you add the next. In a separate mixing bowl, beat the egg whites until frothy. Add the salt and the cream of tartar and continue beating until soft peaks form. Gradually beat in the remaining 1 cup of sugar, and continue beating until the mixture is glossy and holds stiff peaks. Fold the nuts into the flour mixture, and gently fold in the beaten egg whites. Turn the batter into the prepared pan and gently cut through the batter once or twice with a rubber spatula to break any large air bubbles. Bake the cake for 1 1/2 hours, or until a knife or wooden pick inserted near the center comes out clean. Do not open the oven during the first hour of baking. Turn off the heat and let the cake sit in the hot oven for 15 minutes. Remove cake from the oven, and let cool in the pan for 15 minutes more. Remove the cake from the pan and sprinkle lightly with confectioners' sugar. Let cool thoroughly, then wrap tightly in foil. Serve in thin slices, with whipped cream, if desired.

Old Dominion Pound Cake

810

Old Fashioned Pound Cake


1 pound butter 4 cups allpurpose flour 1/2 teaspoon salt 2 1/2 cups granulated sugar 9 eggs 2 teaspoons vanilla extract 16 ounces Philadelphia Cream Cheese Soften butter and cream cheese at room temperature. Mix flour and salt together. Cream butter and cream cheese together very thoroughly. Add sugar, a little at a time, continuing beating. Scrape bowl often. After all of the sugar has been added, beat 1 minute on high speed. Add eggs, 1 at a time, beating after each addition. After all eggs have been added, beat for 1 minute. Add vanilla extract. Add dry mixture, a little at a time and mix on low speed only until flour mixture has been just incorporated. Pour batter at once with no further beating into 2 loaf pans, with heavily greased wax paper. Bake in a preheated oven at 325 degrees F for 1 hour, or until cake has drawn away from sides of pans. Let pans stand on rack for 20 minutes, turn out cakes carefully to finish cooling. This cake is better if made at least 24 hours ahead and stored in a covered container. This cake freezes well. Freeze one, serve one. Lemon Curd Sauce 2 cups granulated sugar 3/4 cup (1 1/2 sticks) butter Juice of 6 lemons 6 eggs, beaten In a saucepan, over medium heat, stir together sugar, butter, and lemon juice. Add the eggs and continue stirring until sauce has thickened and is boiling softly. You might want to make this in a double boiler. Care must be taken when adding the eggs, not to make scrambled ones.

Old Fashioned Pound Cake

811

Orange Brandy Pound Cake


2 cups (4 sticks) margarine 3 cups granulated sugar 6 eggs 1 cup sour cream 3 cups allpurpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon brandy 2 tablespoons orange zest 1 tablespoon orange extract 2 tablespoons freshly squeezed orange juice Glaze (optional) 1/2 cup freshly squeezed orange juice 2 cups powdered sugar Preheat oven to 325 degrees F. Sift dry ingredients together. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Next, add dry mixture and sour cream alternately, starting and ending with dry mixture. Please note that when it is time for your last flour addition, batter may be very thick and you may have to mix by hand. Lastly, stir in orange juice, orange zest, orange extract and brandy. Pour batter into greased and floured standard Bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes. Be careful not to overbake! Glaze cake after it has cooled.

Orange Brandy Pound Cake

812

OrangeButter Pound Cake


1 1/4 cups (2 1/2 sticks) unsalted butter (at room temperature) 1 3/4 cups granulated sugar 6 large eggs 2 tablespoons orange juice 1 tablespoon grated orange peel 1 tablespoon vanilla extract 2 cups allpurpose flour 1/2 teaspoon salt Preheat oven to 325 degrees F. Butter and flour a 12cup Bundt pan. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla extract. Add flour and salt and beat just until blended. Transfer batter to prepared pan. Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely.

OrangeButter Pound Cake

813

Orange Pound Cake


2 1/4 cups sifted cake flour 1 1/2 cups granulated sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup shortening (like Crisco) 1/2 cup orange juice Grated rind of 1 orange 2 eggs Sift flour, sugar, baking powder and salt into large mixer bowl. Add shortening, juice and rind. Beat with electric mixer for 2 minutes. Add eggs and beat 2 minutes longer. Bake in loaf pan at 350 degrees F for 60 to 65 minutes.

Orange Pound Cake

814

Orange Pound Cake with OrangeCaramel Sauce


Vegetable cooking spray 1 1/2 cups allpurpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 large orange 1 cup granulated sugar 1/2 cup buttermilk or sour milk, at room temperature 1/2 teaspoon vanilla extract 1/4 cup butter, softened (no substitutes) 1 large egg 2 large egg whites OrangeCaramel Sauce 2 tablespoons water 1/4 cup granulated sugar Heat oven to 350 degrees F. Lightly coat a 9 x 5inch loaf pan with vegetable cooking spray. Sift together flour, salt, baking powder and baking soda in a medium bowl; set aside. With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup juice. Process the 1 cup sugar and the orange peel in a food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 cup of the orange juice and vanilla in a small glass measuring cup. (Reserve remaining juice for caramel sauce.) Beat butter and orangesugar mixture in a large mixer bowl on mediumhigh speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake 35 to 40 minutes, until a toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Invert cake and remove pan; invert again and cool completely. Make OrangeCaramel Sauce: Meanwhile, combine water and the 1/4 cup sugar in a small saucepan; stir with a wooden spoon until sugar is moistened. Bring to simmer over mediumlow heat; cover and simmer 2 to 3 minutes or until sugar dissolves. Uncover and cook 5 to 6 minutes, until sugar turns amber. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously). Return to heat and cook, stirring, until sugar dissolves. Cool; serve with cake. Makes 12 servings.

Orange Pound Cake with OrangeCaramel Sauce

815

Orange Velvet Pound Cake


1 cup butter 1/2 cup shortening 3 cups granulated sugar 7 eggs 1 cup milk Dash of salt 1 teaspoon orange extract 3 drops orange food coloring 3 cups flour Preheat oven to 325 degrees F. Grease and flour a tube or Bundt cake pan. Cream together butter, shortening and sugar. Add eggs, milk, salt, extract and food coloring. Mix well. Add flour until all ingredients are well blended. Bake at 325 degrees for 1 hour 25 minutes. Cool and ice with cream cheese icing if desired.

Orange Velvet Pound Cake

816

OrangeCoconut Pound Cake


2 cups solid shortening 3 1/3 cups granulated sugar 10 large eggs 4 cups allpurpose flour 1/2 teaspoon coconut extract 1 cup orange juice 1/2 teaspoon lemon extract Cream shortening and sugar together with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with orange juice. Mix well after each addition. Add extracts. Pour into greased and floured tube pan. Bake at 350 degrees F for 1 1/2 hours. Icing 1/2 cup (1 stick) margarine 2 cups confectioners' sugar 5 tablespoons orange juice 1 cup coconut Cream margarine. Add sugar and orange juice alternately. Beat to spreading consistency. Spread on top and sides; sprinkle with coconut.

OrangeCoconut Pound Cake

817

Oreo Cookie Pound Cake


Cake 25 Oreo cookies 3 cups allpurpose flour 1 1/2 cups granulated sugar 1 1/4 cups milk 1 cup butterflavor shortening 1 1/2 teaspoons salt 1 teaspoon vanilla extract 4 large eggs Chocolate Glaze 6 ounces semisweet chocolate chips 3 tablespoons butterflavor shortening 1 tablespoon milk 1 tablespoon corn syrup Preheat oven to 350 degrees F. Grease and flour a 9inch fluted tube pan. Cut each cookie into quarters. Cake: In large bowl, with mixer at low speed, beat flour and remaining ingredients, except cookies. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. Gently stir cutup cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (wooden pick test will not work). Cool cake in pan on wire rack for 10 minutes; remove from pan; cool on rack. When cake is cool, prepare Chocolate Glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. Chocolate Glaze: In 1quart saucepan over low heat, heat chocolate chips, shortening, milk and corn syrup, stirring constantly until melted and smooth.

Oreo Cookie Pound Cake

818

Peach Pound Cake


1 cup butter or margarine, softened 1 teaspoon vanilla extract 1 teaspoon almond extract 3 cups granulated sugar 6 eggs 3 cups allpurpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 2 cups peeled, chopped fresh peaches 1/2 cup sour cream Cream butter. Add vanilla and almond extracts gradually. Add sugar and beat till well mixed. Add eggs, two at a time, beating well each time. Combine flour, baking soda and salt. Combine peaches and sour cream. Add flour mixture alternately with peach mixture to cream mixture, mixing till just blended each time. Pour into a greased and floured 10inch tube pan. Bake at 350 degrees F for 1 hour and 10 minutes or until cake tests done. Cool in pan for 20 minutes. Remove to wire rack to cool completely.

Peach Pound Cake

819

Peach Pound Cake with Peach and Cream Cheese Icing


1 1/2 cups vegetable oil 2 cups granulated sugar 1 teaspoon almond flavoring 1 teaspoon vanilla extract 3 large eggs 3 cups selfrising flour 3 cups peeled and diced ripe peaches 1 cup chopped nuts, optional 1 1/3 cups flaked coconut Peach and Cream Cheese Icing 1 (8 ounce) package cream cheese 1 (1 pound) box confectioners' sugar 1 peeled peach, pureed or well mashed Preheat oven to 350 degrees. Grease and flour a 10inch tube pan and set aside. Cake: In a mixing bowl, beat oil and sugar thoroughly. Mix in almond and vanilla flavorings. Add eggs one at a time, beating well after each addition. Add flour. Fold in diced peaches, nuts and coconut and mix well. Spoon batter into prepared pan. Bake for 1 hour and 20 to 30 minutes or until cake tests done. Meanwhile, prepare icing. When cake is done, remove and cool for 10 minutes, then turn out. Cool and add Peach Icing. Icing: In a mixing bowl, combine half the cream cheese, half the confectioners' sugar and some peach puree. Mix well with blender, then add remaining cream cheese and confectioners' sugar, and enough peach puree to make the desired thickness. (If the peach is very ripe and juicy, use less puree, so the icing does not become too thin.) Spread on cake and refrigerate. Makes 12 servings.

Peach Pound Cake with Peach and Cream Cheese Icing

820

Peanut Butter Pound Cake


1 1/4 cups (2 1/2) sticks butter 2 cups granulated sugar 6 eggs 1 teaspoon vanilla extract 1/2 cup peanut butter, smooth or crunchy 2 cups allpurpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup peanuts, finely chopped (optional) Cream butter and sugar until light yellow. Beat in eggs, one at a time, until thoroughly blended. Add vanilla extract and slowly beat in peanut butter. Sift flour with baking powder and salt. Add flour mixture, a little at a time, until well blended. Line a 9 or 10inch tube pan on the bottom with wax paper. Spoon in batter and bake at 350 degrees F for 45 minutes. Reduce heat to 325 degrees F and bake 15 to 20 minutes longer, until cake tests done. Cool in pan on wire rack for 10 minutes, then remove from pan and cool cake completely. If desired, toward the end of baking, while cake is still soft, sprinkle about 1/3 cup finely chopped peanuts onto batter to give it a crunchy topping.

Peanut Butter Pound Cake

821

Peppermint Pound Cake


3 cups granulated sugar 1 1/2 cups (3 sticks) butter or margarine (not low fat) 6 eggs Pinch of salt 3 cups flour 1 cup milk 1 teaspoon vanilla extract Peppermint candy sticks Blend sugar and butter together well. Add the eggs one at a time, stirring well after each one, then add salt. Add flour and milk alternately, ending with flour. Add vanilla extract. Spray tube pan with vegetable spray, then coat the pan with a little flour. Divide dough into three separate parts. To one of the thirds, add half of a large stick of peppermint candy, crushed. Place one of the plain thirds in the tube pan, add the third with the crushed peppermint and, finally, the last third of plain dough. Bake for 1 hour, 20 minutes at 350 degrees F. Let cool, then ice with white icing. Coat top and sides with the remainder of the crushed candy. Serves 16 to 20.

Peppermint Pound Cake

822

Pina Colada Pound Cake


1/2 cup butter 3/4 cup granulated sugar 2 eggs 3/4 cup coconut milk 1/2 teaspoon vanilla extract 3/4 cup crushed pineapple, well drained 1/4 cup pineapple juice 3 cups allpurpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups flaked coconut 1/2 to 1 cup chopped macadamia nuts Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Melt the butter in a saucepan over low heat. Let butter cool, then mix with sugar and eggs at high speed. Add remaining ingredients and beat on medium speed until well mixed, about 3 minutes. Pour into prepared pan. Bake for 45 to 50 minutes. When cake has finished baking, remove from pan by turning upside down on a wire rack to cool. While cake is warm, hot hot, glaze and top with coconut. Orange Glaze 2 tablespoons soft butter 1/4 cup orange juice concentrate, thawed 1 cup confectioners' sugar Mix all ingredients at high speed until smooth.

Pina Colada Pound Cake

823

Pineapple Pound Cake


1 (20 ounce) can crushed pineapple in syrup 1/2 cup butter, softened 2 cups granulated sugar 6 eggs 3 cups sifted allpurpose flour 1 teaspoon baking powder 2 teaspoons vanilla extract Drain pineapple, reserving pineapple and syrup separately. In large mixing bowl, cream butter and sugar at high speed until light and fluffy. Add eggs, one at a time, beating well, after each addition. Reduce speed to low, add flour and baking powder. Stir in pineapple, 1/4 cup syrup and vanilla extract, mixing well. Pour into well greased and floured 10inch tube pan. Bake at 325 degrees F for 1 1/2 hours. Let cool 10 minutes (in pan) or wire rack. Loosen cake with spatula. To serve, drizzle with Pineapple Glaze. Pineapple Glaze 1 cup confectioners' sugar 3 tablespoons reserved pineapple syrup Pineapple Glaze: Beat sugar and pineapple syrup in a small bowl until well blended.

Pineapple Pound Cake

824

Pineapple Sage Pound Cake


1 cup butter, at room temperature 1 cup granulated sugar 1/4 cup honey 5 eggs 2 tablespoons chopped pineapple sage leaves (the small, new leaves are best) 3 tablespoons coarsely chopped pineapple sage flowers, if available 1 teaspoon grated lemon peel 4 tablespoons well drained crushed pineapple 1 teaspoon baking powder 2 cups flour Preheat oven to 325 degrees F. Have ready four miniature loaf pans. Cream the butter and sugar until very light and fluffy. Beat in the honey. Add the eggs one at a time, making sure to beat for one minute after each addition. Beat in the sage leaves, flowers, lemon peel, and crushed pineapple. Stir the dry ingredients together and add to the butter mixture. Fold these together gently, until just blended. Pour into loaf pans. Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean). Cool on a rack for 10 minutes, then turn out of pans and continue to cool.

Pineapple Sage Pound Cake

825

Pineapple Supreme Pound Cake


This is a large cake that has a delicate, but firm, texture. It is a pretty cake for special occasions. 1 cup (2 sticks) butter 2 3/4 cups granulated sugar 3 cups flour, sifted 1 teaspoon baking powder 1 teaspoon butter flavoring Yellow food coloring 1/2 cup shortening 6 large eggs 1 1/2 cups crushed pineapple 3 teaspoons vanilla extract 1 1/2 teaspoons pineapple flavoring Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each one. Sift flour with baking powder; add alternately with pineapple and juice. Add flavorings and food coloring. Pour batter into greased and floured Bundt or tube pan. Place in cold oven. Set oven at 350 degrees F and bake for approximately 1 1/2 hours. Remove cake from pan. For best results, make Pineapple Supreme Cake Topping ahead of time and apply to cake when it comes out of oven warm. Pineapple Supreme Cake Topping 1 cup crushed pineapple 1 1/2 cups confectioners' sugar 1/2 cup butter 6 whole maraschino cherries Bring all ingredients except cherries to a simmer for 3 to 4 minutes. Apply to cake using cherries to decorate.

Pineapple Supreme Pound Cake

826

Pistachio Pound Cake


1 1/4 cups chopped pistachio nuts 1 1/4 cups snipped dried apricots (one 7 ounce package) 2 1/2 cups allpurpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground ginger 1/4 teaspoon baking soda 1 cup butter, softened 2 cups granulated sugar 6 eggs 1/4 cup dairy sour cream 1/4 cup apricot nectar or apricot brandy 2 teaspoons vanilla extract 1/4 cup apricot jam or preserves 1 tablespoon apricot nectar or apricot brandy Whole pistachio nuts (optional) Fresh apricot halves (optional) Glac apricots (optional) Preheat oven to 325 degrees F. Grease and lightly flour a 10inch square tube pan or two 8inch square baking pans. In a small bowl, toss the 1 1/4 cups nuts and the dried apricots with 1/4 cup of the flour. Set aside. In a mixing bowl, combine remaining flour, salt, baking powder, ginger and baking soda. In a large mixing bowl, beat butter for 30 seconds with an electric miser. Gradually add sugar, beating until fluffy, about 10 minutes. Beat in the eggs, one at a time, beating 1 minute after each addition. With mixer on low speed, beat in sour cream, the 1/4 cup nectar or brand, and the vanilla extract. Add flour mixture, beating just until blended. By hand, stir in nut mixture. Pour batter into square tube pan or divide batter between the square pans, smoothing the tops. Bake for 50 to 55 minutes for tube pan or 40 to 45 minutes for square pans, or until a wooden pick inserted near center comes out clean. Let cool in pan(s) on wire racks for 10 minutes; turn out onto racks. Cool completely. For glaze, snip any large fruit pieces in jam. Combine with the 1 tablespoon nectar in a microwavesafe bowl. Cook on HIGH (100% power) for 20 to 40 seconds. Brush warm glaze over top of cake. Let stand until firm. Garnish with pistachio nuts, fresh apricot halves and glac apricots. Cake may be glazed, wrapped, and stored up to 2 days at room temperature. Serves 24. NOTE: If desired, prepare cake up to glazing step. Freeze unglazed cake for up to 2 weeks. Thaw, then glaze cake just before serving.

Pistachio Pound Cake

827

Polynesian Pound Cake


1/2 cup butter, softened 1 cup margarine, softened 8 ounces cream cheese, softened 3 cups granulated sugar 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup pureed banana 3 cups flour 1/2 teaspoon baking soda 6 large eggs 1 (15 ounce) can crushed pineapple in juice, well drained 1 cup flaked coconut Preheat oven to 325 degrees F. Grease and flour a 10inch tube pan. In large bowl, cream butter, margarine and cream cheese. Beat in sugar well. Add extracts and banana puree and blend well. Stir together flour and baking soda. On low speed, add flour and eggs, alternating the two, and beat until mixed. Fold in pineapple and coconut. Pour batter into pan and bake for 1 1/2 hours, or until cake tests done with a cake tester. Cool on wire rack 10 minutes. Loosen cake from edge of pan and invert onto rack. Cool completely. Dust with powdered sugar if desired.

Polynesian Pound Cake

828

Pound Cake
4 cups cake flour, sifted before measuring (1 pound) 1/2 teaspoon salt 2 cups butter (1 pound) 2 cups granulated sugar (1 pound) 10 eggs 2 teaspoons almond extract, vanilla extract or brandy Preheat oven to 325 degrees F. Grease well and flour a tube cake pan. Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and fluffy. Add whole eggs, one at a time. Beat thoroughly between each addition of the eggs. If an electric mixer is used, do not stop mixer while adding eggs. Add half the sifted flour and salt. Beat about 1 minute. Add remaining floursalt mixture and flavorings. Beat about 1 minute. Use rubber spatula to collect all flour from sides of mixing bowl. Pour into prepared tube cake pan. Bake for 1 hour to 1 hour and 20 minutes, checking for doneness periodically. Remove from pan immediately after removing from oven. Cool on a cake rack.

Pound Cake

829

Powdered Sugar Pound Cake


1 1/2 cups butter, at room temperature 1 pound powdered sugar, sifted 6 large eggs 1 teaspoon pure vanilla extract 2 3/4 cups cake flour, sifted 1/4 cup almonds, sliced, optional In a large bowl, beat butter with an electric mixer until creamy. Sift powdered sugar; gradually add to butter, beating until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture. Heavily butter a 10inch (12 cup) plain or decorative tube pan; add sliced almonds (if used), then tilt pan to coat inside surface with nuts. Or butter pan and dust with flour. Scrape batter into pan and smooth top surface. Bake in a 300 degrees F oven until a slender wooden pick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on rack for 5 minutes; run a knife around edges of tube to loosen center of cake, then turn out onto rack to cool. Serve warm or cool, cut into thin slices. If made ahead, store airtight for up to 2 days. Serves 10.

Powdered Sugar Pound Cake

830

Praline Pound Cake


1 cup butter 2 cups granulated sugar 4 eggs 4 cups allpurpose flour 1 teaspoon baking soda 1 teaspoon baking powder 4 ounces sour cream 4 ounces cream cheese, softened 1 cup praline liqueur 1 cup pecans, chopped Glaze 1/4 cup butter 1/2 cup brown sugar 1/4 cup praline liqueur 1/8 cup water Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Cream butter and sugar. Add eggs and beat 3 minutes. Mix dry ingredients together. Mix together sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beating well. Stir in nuts. Pour batter into prepared pan. Bake for 60 to 70 minutes. Cool 15 minutes then glaze. Glaze: Combine all in a small saucepan; bring to a boil. Stir for 5 minutes. Pour over cake. Yields 8 servings

Praline Pound Cake

831

Pumpkin Pound Cake with Butter Rum Sauce


1 cup brown sugar 1 1/4 cups granulated sugar 1 1/4 cups Crisco shortening 4 eggs 1 (1 pound) can pumpkin 3 cups sifted flour 3 teaspoons salt 2 teaspoons baking soda 3 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon ginger 1/2 cup chopped pecans Whipped cream, if desired Preheat oven to 350 degrees F. Grease and flour a 10inch tube pan. In a large mixing bowl combine sugars, Crisco and eggs. Then beat 2 minutes at medium speed; add pumpkin. Sift flour, salt, baking soda and spices together. Add gradually to the mixture while beating at low speed. When ingredients are mixed, beat at medium speed for 2 more minutes. Stir in nuts. Pour into prepared pan. Bake for 60 to 65 minutes. Cool cake for 10 to 15 minutes before removing from pan. Just before serving, top with whipped cream and Butter Rum Sauce. Butter Rum Sauce 1 cup granulated sugar 2 tablespoons cornstarch 1 1/2 cups water 3 tablespoons rum or rum flavoring 3 tablespoons butter Yellow food coloring In medium saucepan combine sugar and cornstarch. Add water. Cook and stir until mixture has boiled for 2 minutes. Remove from heat. Add rum and butter. Stir in a few drops of yellow food coloring. Spoon over warm cake.

Pumpkin Pound Cake with Butter Rum Sauce

832

Pumpkin Rum Pound Cake


3 cups sifted flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon pumpkin pie spice 1 tablespoon ground orange peel 3 eggs 2 1/4 cups granulated sugar 1 (16 ounce) can pumpkin 3/4 cup melted butter 1/4 cup milk 1/4 cup dark rum 1 cup raisins Sift together flour, baking powder, salt, baking soda, pie spice and orange peel; set aside. Beat eggs until light and fluffy. Beat in sugar until blended. Beat in pumpkin and butter. Combine milk and rum; add alternately with flour mixture to pumpkin mixture. Stir in raisins. Pour into well greased Bundt pan or 2quart cake mold. Bake 55 to 60 minutes at 350 degrees F. Dust with confectioners' sugar or frost as desired.

Pumpkin Rum Pound Cake

833

Red Velvet Pound Cake


1 cup (2 sticks) margarine 1/2 cup solid shortening 3 cups allpurpose flour 3 cups granulated sugar 5 eggs 1/2 cup powdered cocoa 1 tablespoon vanilla extract 1/2 teaspoon baking soda 2 ounces red food coloring 1 cup milk Preheat oven to 300 degrees F. Lightly grease and flour a tube or Bundt pan. Cream shortening, margarine, and sugar together. Add eggs, one at a time. Combine dry ingredients. Add to mixture slowly, alternating with milk. Add food coloring and vanilla extract and beat well. Turn into prepared pan. Bake for 1 1/2 hours. Cool in pan 10 minutes. Turn onto rack. Frost with cream cheese frosting when completely cool. Frosting 1/2 cup (1 stick) margarine 8 ounces cream cheese 1 box confectioners' sugar 1 tablespoon milk 1 teaspoon vanilla extract Cream margarine and cream cheese until light and fluffy. Add sugar, milk and vanilla extract. Beat until combined well. Spread on cake.

Red Velvet Pound Cake

834

Rose Geranium Buttermilk Pound Cake


1 cup (2 sticks) butter or margarine 2 1/4 cups granulated sugar 4 eggs 2 teaspoons vanilla extract 1 tablespoon lemon zest Pinch of salt 1/2 cup finely minced fresh rose geranium leaves 3 cups allpurpose flour 1/4 teaspoon baking soda 1 cup buttermilk 6 whole fresh rose geranium leaves Preheat oven to 325 degrees F. Grease and flour a Bundt pan. Using an electric mixer, cream butter or margarine and sugar until fluffy. Beat in eggs on at a time. Mix well. On slow speed, add vanilla extract and next 3 ingredients. In a separate bowl, combine flour and baking soda. To the batter, add dry ingredients in 3 portions and buttermilk in 2 portions, alternating between the two. Mix well to moisten flour. Place whole rose geranium leaves in the bottom of prepared Bundt pan. Carefully pour batter into the pan. Bake for exactly 1 hour, 10 minutes, even if cake does not appear done at the end of cooking time. Cool for 10 minutes. Remove from pan. Dust with confectioners' sugar or frost. Yields 10 to 12 servings.

Rose Geranium Buttermilk Pound Cake

835

Rose Petal Pound Cake


1 cup butter, softened 1 2/3 cups granulated sugar 5 eggs 2 cups allpurpose flour 1/2 teaspoon salt 1 teaspoon almond extract 1 1/2 ounces finely chopped almonds 1 teaspoon rosewater 2 drops red food coloring Preheat oven to 350 degrees F. Grease one 9inch tube pan. Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly. Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan. Bake for 50 to 60 minutes. Let cake cool, then remove from pan and dust with confectioners' sugar.

Rose Petal Pound Cake

836

Rose Water Pound Cake


1 cup butter or margarine, softened 1 2/3 cups granulated sugar 5 eggs 2 cups allpurpose flour 1/2 teaspoon salt 1 teaspoon almond extract 3 tablespoons finelyground almonds 1 teaspoon rose water 1 to 2 drops red food coloring Preheat oven to 350 degrees F. Grease on 9inch tube pan. Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly. Divide batter into two equal parts. Into one part add the almond extract and ground almonds. To the other part add the rosewater and red food coloring. Spoon batters alternately into the prepared pan. Bake for 50 to 60 minutes. Let cake cool, then remove from pan and dust with confectioners sugar.

Rose Water Pound Cake

837

Savage Mountain Pound Cake


4 cup allpurpose flour 1 tablespoon baking powder 2 cups unsalted butter, room temperature 4 cups confectioners' sugar 1 tablespoon pure vanilla extract 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon cinnamon 8 large eggs 1 1/3 cups milk Place the oven rack at the upper middle level and preheat the oven to 375 degrees F. Grease two 9 x 4 x 2inch loaf pans, and cut two pieces of parchment paper to measure 8 by 15 inches. Line the pans with the parchment, and grease and flour the parchment as well. Sift the flour and baking powder into a bowl and set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla, nutmeg and cinnamon. Add the eggs one at a time, mixing thoroughly after each addition. Mix in the milk and the flour mixture alternately, starting and ending with dry ingredients. Pour the batter into the pans and level it with a spatula. Bake for 65 to 75 minutes. After 1 hour, check for doneness. If a toothpick inserted in the center of each pan emerges clean, the cakes are done. Remove from oven and cool on a wire rack for 15 minutes. Gently remove the cakes from the pans by pulling on the parchment overlaps. Cool for 2 hours before cutting and serving. Makes 20 servings.

Savage Mountain Pound Cake

838

Sesame Pound Cake


1 cup butter, softened 1 cup granulated sugar 4 eggs 1/2 cup milk 1 teaspoon vanilla extract 1 teaspoon grated lemon peel 1/3 cup sesame seeds, toasted and divided 2 cups allpurpose flour 1 teaspoon baking powder 1/2 teaspoon salt Fresh fruit (optional) In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Combine milk, vanilla extract and lemon peel; set aside. Reserving 1 tablespoon sesame seeds, combine remaining sesame seeds with flour, baking powder and alt. Add dry ingredients to creamed mixture alternately with milk mixture; mix well. Pour into a greased and floured 9 x 5inch loaf pan. Sprinkle with reserved sesame seeds. Bake at 325 degrees F for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with fruit if desired. Yields 8 to 10 servings.

Sesame Pound Cake

839

SevenFlavor Pound Cake


1 cup (2 sticks) margarine 1/2 cup Crisco 3 cups granulated sugar 5 eggs 3 cups flour 1/2 teaspoon baking powder 1 cup milk 1 teaspoon vanilla extract 1 teaspoon coconut extract 1 teaspoon rum extract 1 teaspoon butter extract 1 teaspoon brandy extract 1 teaspoon almond extract 1 teaspoon pineapple extract Cream margarine, Crisco and sugar. Add eggs one at a time, beating well after each addition. Mix flour and baking powder and add one cup at a time, alternating with 1/3 cup milk at a time, beating well after each addition. Add extracts and beat well. Pour into a Bundt or tube pan. Bake at 350 degrees F for 1 hour, 20 minutes. This is better if served after 2 or 3 days.

SevenFlavor Pound Cake

840

Sour Cream Pound Cake


1 cup butter or margarine, softened 3 cups granulated sugar 6 large eggs 3 cups allpurpose flour 1/4 teaspoon baking soda 1 (8 ounce) carton sour cream 1 teaspoon vanilla extract 1 teaspoon almond extract Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings. Spoon batter into a greased and floured 10inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

Sour Cream Pound Cake

841

Sour Cream Pound Cake with Buttery Orange Syrup


Cake 3 cups allpurpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 3 cups granulated sugar 6 large eggs, at room temperature 1 teaspoon vanilla extract Grated zest of two oranges 1 cup sour cream, at room temperature Syrup Grated zest of 1 orange 1 1/2 cups fresh orange juice 1 cup granulated sugar 3 tablespoons butter To make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10inch fluted tube or Bundt) pan, and tap out the excess flour. Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a handheld electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 11/4 hours. To make the syrup: Bring the orange zest, juice and sugar to a boil over mediumhigh heat and cook until reduced to a syrupy consistency, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Transfer the cake to a wire rack and cool for 10 minutes. Drizzle syrup over pound cake when you serve.

Sour Cream Pound Cake with Buttery Orange Syrup

842

Strawberry Cream Cheese Pound Cake


3/4 pound butter, softened 1/2 pound cream cheese, softened 2 cups granulated sugar 1 pinch salt 6 eggs, room temperature 3 cups sifted flour 1 pint fresh strawberries, sliced Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in after each addition. Spoon the batter into a buttered and floured cake pan (loaf pans or miniloaf sizes for giftgiving), and bake the cake in a preheated 325 degrees F oven for 1 1/2 hours, until the cake begins to shrink from the sides of the pan. Place the pans on cooling racks until cooled; turn cakes gently onto wire racks.

Strawberry Cream Cheese Pound Cake

843

Strawberry Yogurt Pound Cake


2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt, optional 1/2 cup butter, softened 1 cup granulated sugar 4 eggs 1 (6 ounce) carton nonfat strawberry yogurt 1/4 teaspoon almond extract In medium bowl, stir together flour, baking powder and salt, if desired. Set aside. In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended. Spread evenly in greased and floured 9 x 5 x 3inch loaf pan. Bake in preheated 325 degree F oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 servings

Strawberry Yogurt Pound Cake

844

Sweet Potato Pound Cake with Cinnamon Sauce


Cake 1 1/2 cups cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup unsalted butter (at room temperature) 1/2 cup sour cream (at room temperature) 1 1/4 cups plus 2 tablespoons granulated sugar 3 eggs (at room temperature) 1 (8 ounce) sweet potato, baked, peeled and pured 1 teaspoon vanilla extract Preheat oven to 300 degrees F. Lightly oil an 8 1/2 x 4 1/2inch loaf pan. Sift first 5 ingredients into medium bowl. Using an electric mixer, beat butter and sour cream in large bowl until well blended. Gradually add sugar and beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in 1/2 cup sweet potato pure and vanilla extract. Stir in dry ingredients. Transfer to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan on rack for 30 minutes. Cut around sides of pan with knife. Turn cake out onto rack and cool. Cinnamon Sauce 2 cups milk 3 cinnamon sticks, crushed 1/2 vanilla bean, split lengthwise 4 egg yolks 1/2 cup granulated sugar 1/4 cup sour cream Combine milk and cinnamon sticks in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let steep 15 minutes. Whisk yolks and sugar in bowl to blend. Slowly beat milk mixture into egg mixture. Strain custard into same saucepan. Cook over mediumlow heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 minutes; do not boil. Pour custard into bowl. Whisk in sour cream. Cover and chill until cold, stirring occasionally. (Can be prepared 1 day ahead.) Cut cake into slices and transfer to plates. Top with praline or toffee ice cream and sauce.

Sweet Potato Pound Cake with Cinnamon Sauce

845

Tangerine Pound Cake


Peel of 1 1/2 tangerines, minced 1 cup granulated sugar 1 1/2 cups unsalted butter, softened 2 eggs (at room temperature) 1 1/4 cups allpurpose flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup plus 2 tablespoon buttermilk Grease and lightly flour a 7 x 1/2inch loaf pan; set aside. Preheat oven to 350 degrees F. Combine tangerine peel and sugar in a small bowl; set aside. Beat butter in a medium mixing bowl on medium speed of electric mixer until smooth. Gradually add sugar mixture; beat until light and fluffy. add eggs, one at a time, blending well after each addition. Combine flour, baking powder, baking soda and salt in a bowl. Add flour and buttermilk alternately into sugar mixture and beat until well combined, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. remove cake from pan and cool completely on a wire rack. Serve at room temperature.

Tangerine Pound Cake

846

Tropical Pound Cake


3/4 cup sweetened flaked coconut 2 cups granulated sugar 1 cup (2 sticks) butter, softened 3 eggs 4 1/2 cups allpurpose flour 1 tablespoon baking soda 1/2 cup sour cream 1 teaspoon vanilla extract 1 teaspoon rum extract Grated rind of 1 lemon 1 (16 ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice 1/2 cup mashed ripe bananas 1/2 cup pitted dates, chopped Crunchy Topping 1 cup dried plantain chips, crushed 1 cup sweetened flaked coconut 1 tablespoon granulated sugar 1 teaspoon cinnamon 1/2 cup chopped pecans Preheat oven to 325 degrees F. Place the coconut in a shallow pan and bake for 5 to 10 minutes, stirring occasionally, or until golden. In a large nonreactive bowl, with an electric mixer on mediumhigh speed, cream sugar and butter about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By hand, blend in flour, baking soda, sour cream, vanilla extract, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.) In a small bowl, blend all topping ingredients together. Spoon cake batter into a lightly greased and floured 8inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from pan and slice. Yields 10 to 12 servings.

Tropical Pound Cake

847

Triple Strawberry Layered Pound Cake


1 prepared pound cake Hershey's Strawberry Syrup 1 to 2 quarts vanilla ice cream, slightly softened 3 cups sliced fresh strawberries 1/3 cup Hershey's Strawberry Syrup Strawberry Syrup Whipped Cream Slice pound cake lengthwise into three slices. Spoon or brush 3 to 4 tablespoons strawberry syrup over bottom and middle layer. Place bottom cake slice on serving plate; spread with half of softened ice cream. Top with middle layer of cake; spread with remaining softened ice cream. Top with remaining cake slice. Freeze until firm. Stir together strawberries and 1/3 cup strawberry syrup. Prepare Strawberry Syrup Whipped Cream. To serve, slice ice cream filled cake and serve with sliced strawberries and Strawberry Syrup Whipped Cream. Yields 8 to 10 servings. Strawberry Syrup Whipped Cream In small bowl, beat together 1 cup (1/2 pint) cold whipping cream and 1/3 cup strawberry syrup until stiff.

Triple Strawberry Layered Pound Cake

848

Vanilla Buttermilk Pound Cake


1/2 cup vegetable oil 1 cup (2 sticks) margarine 3 cups granulated sugar 1/4 teaspoon salt 5 large eggs 3 cups flour 1 (6 ounce) can evaporated milk plus water to make 1 cup liquid 1 tablespoon vanilla extract 1 tablespoon butternut flavoring Cream oil, margarine, sugar and salt for 5 minutes. Add eggs one at a time. Add flour and milk alternately, ending with flour. Fold in flavoring by hand. Pour into greased tube pan. Place cake in cold oven. Bake 1 hour and 45 minutes at 325 degrees F. Do not open oven door while baking. Remove cake from pan immediately.

Vanilla Buttermilk Pound Cake

849

Virginia Pound Cake


1 cup butter, softened 1/2 cup shortening 3 cups granulated sugar 5 eggs 3 cups cake flour 1 cup milk 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 teaspoon baking powder Cream together butter and shortening. Add sugar and continue to cream until perfectly smooth, about 10 minutes. Add eggs one at a time, beating until well blended. Add cake flour a little at a time. Slowly add milk, then flavorings. Add baking powder LAST. (This is a lighter and better blended mixture if electric mixer is used.) Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan). Pour cake batter into pans and place in a cold oven. Turn temperature to 325 degrees F or 350 degrees F and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well.

Virginia Pound Cake

850

Whipping Cream Pound Cake


3 cups granulated sugar 1 cup butter (no substitute) 6 eggs 3 cups cake flour 1/2 pint heavy cream 1 teaspoon vanilla extract 1 teaspoon butter extract Grease and flour a Bundt cake pan. In large bowl cream sugar and butter. Add eggs and flour alternately, mixing well. Add cream and flavorings. Beat at low speed of electric mixer until smooth. Pour into pan. Put in cold oven. Bake 1 hour and 25 minutes at 325 degrees F.

Whipping Cream Pound Cake

851

White Chocolate Pound Cake


1 cup evaporated milk 4 (1 ounce) squares white baking chocolate, chopped 1 cup butter (NO SUBSTITUTE), softened 1 2/3 cups granulated sugar 5 eggs 2 3/4 cups allpurpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 325 degrees F. Grease and flour a 10inch fluted tube pan. In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined. Pour into prepared baking pan. Bake for 1 hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely, then ice. Icing 3 (1 ounce) squares white baking chocolate, chopped 1/4 cup butter (NO SUBSTITUTE) 2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons milk In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from the heat. Stir in the confectioners' sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over cake. Yields 12 servings.

White Chocolate Pound Cake

852

Yellow Vanilla Pound Cake


1 cup cold butter 1 2/3 cups granulated sugar 1/4 teaspoon salt 5 eggs 2 cups allpurpose flour, sifted 1 tablespoon vanilla extract 1 teaspoon fresh lemon juice Preheat oven to 300 degrees F. Using a bit of butter, coat only the bottom of a 9inch tube pan; dust with flour (sides should remain ungreased so the cake will adhere to them better when rising). Put butter in a large mixing bowl and work it with a wooden spoon until it become shiny, about 5 minutes. Add sugar and salt; continue to work sugar and butter together. When wellmixed, stir in a circular motion until the mixture loses most of its gritty feeling. Adding eggs will dissolve the rest. Add eggs one at a time, stirring well after each addition. After third egg has been incorporated, add 2 tablespoons flour. Add the last 2 eggs and continue to stir, then add the rest of the flour in 4 parts, stirring well after each addition. Beat in vanilla extract and lemon juice. Spoon batter into prepared tube pan and smooth top. Bake for 40 minutes, then increase temperature to 325 degrees F. After 5 more minutes of baking, gently remove pan from oven, bend your ear to it and listen for bubbling or a slight sound. If you hear something, put it back in the oven to bake another 10 minutes, then remove again and listen. Let it bake another 5 minutes if necessary, until the cake is quiet. Or insert a skewer into cake; if it comes out clean, the cake is done. Remove cake from oven and run a knife around the sides of the pan; turn out onto a wire rack, then turn cake face up. Cool, uncovered, for 15 minutes, then cover with a clean towel (otherwise the cake will become dry and hard). When cool, store in a clean cake tin.

Yellow Vanilla Pound Cake

853

Applesauce Cake Roll


1 cup flour, sifted 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon cloves 3 eggs 3/4 cup granulated sugar 1/2 cup plain applesauce 1/2 cup chopped nuts Confectioners' sugar as needed Sift together flour, baking powder, salt, baking soda, cinnamon and cloves. Beat eggs until thick and foamy. Add sugar, beating well. Fold in applesauce and nuts; then dry ingredients. Bake in a greased jellyroll pan lined with wax paper. Bake at 375 degrees F for 15 minutes. Put confectioners' sugar on a tea towel and dump cake. Peel off wax paper and roll up in towel. Let sit until cold. Unroll and spread with filling. Remove towel and roll. Roll in powdered sugar before slicing. Filling 8 ounced cream cheese 3 tablespoond evaporated milk 1 tablespoon grated orange rind 1/4 cup granulated sugar Beat all ingredients. Spread evenly over cake. Reroll.

Applesauce Cake Roll

854

Black Forest Cherry Roll


1 (1 pound 2.25 ounce) package chocolate cake mix 2 cups dark Bing cherries, pitted 1/2 cup granulated sugar 1/4 Kirschwasser 3 cups whipping cream, whipped 1 cup shaved chocolate Heat oven to 375 degrees F. Line a 15 x 10 x 1inch baking pan with parchment paper; grease lightly. Prepare cake mix according to package directions. Spread into prepared pan. Bake for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool slightly. Remove from pan. Roll loosely lengthwise in clean towel. Meanwhile, combine cherries, sugar and Kirschwasser in small bowl; soak 1 hour. Drain cherries. Unroll cake. Brush Kirschwasser mixture over cake. Spread cake with layer of whipped cream. Top with cherries. Carefully roll up towel. Frost with remaining whipped cream; sprinkle with shaved chocolate. Yield: 12 servings

Black Forest Cherry Roll

855

Brandied Apricot Cake Roll


4 eggs (at room temperature) 3/4 cup granulated sugar 3/4 cup sifted cake flour 3/4 teaspoon double acting baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract Grease the bottom and sides of a jellyroll pan (15 x 10 x 1inch). Line the pan with wax paper and then grease the paper. Reserve. Sift together the cake flour, baking powder and salt. Beat eggs very well in large bowl of mixer. Add sugar gradually and beat until mixture becomes fluffy, thick and lightcolored (about 5 minutes). Fold in sifted dry ingredients and then the vanilla extract. Pour batter into jellyroll pan and bake at 400 degrees F for 13 minutes. Cover a clean dish towel with confectioners' sugar. Turn cake onto towel. Peel off wax paper and roll cake from the short end, rolling cloth in cake. Place on rack to cool, end side down. When cool, unroll and spread with filling. Reroll and place on serving platter, leaving end of cake underneath. Brandied Apricot Filling 1/2 cup apricot preserves 1/4 cup cognac or whiskey Mix preserves and whiskey together; spread on cake. Frosting 1/2 pint heavy cream 1 tablespoon confectioners' sugar 1/4 teaspoon cognac or whiskey Whip cream with confectioners' sugar; fold in flavoring. Frost cake, garnish as desired and refrigerate until serving time.

Brandied Apricot Cake Roll

856

Caramel Pineapple Cake Roll


1 (#2) can crushed pineapple, drained 1/2 cup dark brown sugar 3/4 cup cake flour 1 teaspoon baking powder 1/2 teaspoon salt 4 large eggs, separated 3/4 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon grated lemon rind Preheat oven to 375 degrees F. Butter well a 10 x 15inch jellyroll pan. Spread drained fruit evenly over pan and sprinkle with brown sugar. Sift flour with baking powder and salt. Beat egg whites until foamy and add granulated sugar gradually, beating until stiff. Beat yolks into stiffened whites and add vanilla extract and lemon rind. Sprinkle flour over all and gently fold in. Spread batter evenly over the pineapple and brown sugar. Bake for 18 to 20 minutes. Turn upsidedown on damp towel and sprinkle lightly with confectioners' sugar. Roll up in towel to cool. Remove towel when cool. Place cake on platter and ice. Icing 1 cup heavy cream 3 tablespoons confectioners' sugar Beat cream with sugar until stiff.

Caramel Pineapple Cake Roll

857

Carrot Cake Roll


1/3 cup whole wheat flour 1/3 cup allpurpose flour 2 tablespoons cornstarch 1 teaspoon baking powder 1/2 teaspoon cinnamon 3 eggs, separated 1/2 cup honey 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 cup grated carrots, loosely packed 1/4 teaspoon cream of tartar Preheat oven to 350 degrees F. Butter a jellyroll pan and line with wax paper. Sift together the flours, cornstarch, baking powder and cinnamon. In a medium bowl, beat egg yolks until light and thick. Beat in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy throughout. Sprinkle with cream of tartar and beat until stiff peaks. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes. Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Reroll cake. Filling 8 ounces cream cheese 2 tablespoons honey 1/2 teaspoon vanilla extract 1/2 cup chopped raisins 2 tablespoons coconut, ground In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.

Carrot Cake Roll

858

Chocolate Almond Cake Roll


1/4 cup butter 1 cup diced, roasted almonds 1 cup flaked coconut 1 cup semisweet chocolate chips 2/3 cup sweetened condensed milk 4 eggs 3/4 cup granulated sugar 1/2 cup allpurpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons cold coffee 1 teaspoon vanilla extract 1/4 teaspoon baking soda Confectioners' sugar Sweetened, whipped cream (optional) Preheat oven to 375 degrees F. Line a 10 x 15 x 1inch jellyroll pan with foil. Melt butter in jellyroll pan; spread evenly. Combine almonds, coconut and 1/2 cup chocolate pieces; sprinkle over butter. Drizzle with sweetened condensed milk; set aside. Melt remaining 1/2 cup chocolate pieces over warm, not hot, water. Remove from heat. In large bowl, beat eggs with sugar until thick and light, about 10 minutes. Add flour, baking powder and salt; blend well. Stir coffee, vanilla extract and baking soda into melted chocolate; mix well. Fold into flour mixture. Spread evenly into prepared pan. Bake for 20 minutes. Sift confectioners' sugar over cake and cover with cloth towel. Turn out and roll up jellyroll fashion starting from short side. Chill until filling is set, at least 1 hour. Serve with whipped cream, if desired. Makes 1 (10inch) roll.

Chocolate Almond Cake Roll

859

Chocolate Marshmallow Roll


1 cup allpurpose flour 3 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla extract 1 cup granulated sugar 1/2 cup boiling water Marshmallow Filling 1 cup whipping cream 1 teaspoon vanilla extract 1 1/2 cups miniature marshmallows Marshmallow Filling: Whip cream; stir in vanilla extract and marshmallows. Measure flour. Add cocoa, baking powder and salt to flour. Stir to blend. Beat eggs and vanilla with mixer until light. Add sugar gradually. Continue to beat until light and fluffy. Add blended dry ingredients to egg mixture with electric mixer (low speed). Add boiling water. Mix well. Pour into greased, wax paper lined 10 x 15inch jellyroll pan. Bake at 400 degrees F for 15 to 18 minutes. Loosen edges and turn out of pan immediately onto tea towel sprinkled with confectioners' sugar. Remove wax paper. Turn rough edges from cake. Roll up carefully in tea towel. Cool on rack. Unroll cooled cake. Spread evenly with Marshmallow Filling. Roll up carefully. Chill 2 hours or until firm. Makes 10 to 12 servings.

Chocolate Marshmallow Roll

860

Chocolate Rum Raspberry Cake Roll


Serves 8 to 10. A classic cake roll filled with a raspberry crme and covered with a rum chocolate glaze. Simple Raspberry Sauce 2 (425 g) packages frozen raspberries in syrup, thawed 3 to 4 tablespoons (5065 mL) black raspberry liqueur or Chambord (optional) Cake 1/2 cup (125 mL) flour 1/4 cup (60 mL) cocoa, unsweetened 1 teaspoon (5 mL) baking powder 1/4 teaspoon (1 mL) salt 4 large eggs, separated 1 teaspoon (5 mL) rum flavoring 1 1/2 teaspoons (7 mL) dry instant coffee 1/4 cup (60 mL) plus 1/2 cup (125 mL) granulated sugar Raspberry Mousse Filling 1 tablespoon (15 mL) water 1 tablespoon (15 mL) black raspberry liqueur or Chambord 1 teaspoon (5 mL) unflavored gelatin 3/4 cup (175 mL) whipping cream 2 tablespoons (30 mL) granulated sugar 1 teaspoon (5 mL) vanilla extract 1/2 cup (125 mL) seedless raspberry jam 1 tablespoon (15 mL) black raspberry liqueur or Chambord Fresh raspberries if available Easy Chocolate Rum Glaze 8 ounces (250 g) semisweet chocolate chips, about 1 1/4 cups (300 mL) 1/4 cup (60 mL) butter 2 tablespoons (30 mL) light corn syrup 2 1/2 teaspoons (12 mL) rum flavoring Simple Raspberry Sauce: Puree raspberries and syrup in food processor or blender until smooth. Strain to remove seeds. At this point (before liqueur is added), remove 1/4 cup (60 mL) of the puree and reserve for filling. Stir liqueur into remaining puree. Refrigerate until ready to serve. (Best if made 24 hours ahead.) Cake Roll: Preheat oven to 375 degrees F (190 degrees C). Prepare jellyroll pan by greasing sides and placing parchment or wax paper in bottom of pan. Stir together dry ingredients except coffee and sugar. Set aside. Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature. Separate eggs. Chocolate Rum Raspberry Cake Roll 861

The Ultimate Cake Book In small narrow bowl, blend together yolks, rum flavoring and coffee granules. Gradually add 1/4 cup (60 mL) sugar and beat on high speed 45 minutes. Set aside. Clean beaters well in preparation for next step. In larger bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup (125 mL) sugar and beat on high speed until stiff peaks form. Briefly fold yolks into whites without being too thorough. Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated. Turn into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger. Do not overbake. As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth. Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the 10inch or 25 cm side), roll cake and towel together, so that towel remains inside the cake roll. Set aside to cool, seam side down. Filling: Combine cold water and 1 tablespoon (15 mL) liqueur. Sprinkle gelatin over and allow to soften for 23 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Combine reserved puree with gelatin mixture. Refrigerate until syrupy. (If gels too quickly, simply warm again.) Whip cream with sugar and vanilla extract until stiff. Fold puree/gelatin mixture into sweetened whipped cream. Refrigerate until ready to use. Stir remaining 1 tablespoon (15 mL) liqueur into jam. Carefully unroll cake, remove towel and spread jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again, seam side down. Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll. Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10 minutes. Reheat glaze so that it pours easily. (A small amount of halfandhalf or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve. To Serve: Remove from refrigerator 15 to 20 minutes before serving. Place 2 to 3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Pass raspberry sauce around the table.

Chocolate Rum Raspberry Cake Roll

862

Coconut Lemon Cake Roll


4 eggs, separated 1/4 cup granulated sugar 1 teaspoon lemon extract 1 tablespoon vegetable oil 1/2 cup granulated sugar 2/3 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt Confectioners' sugar Creamy Lemon Filling 1/2 cup flaked coconut 1/2 teaspoon water 1 to 2 drops yellow food coloring Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10 x 1inch jellyroll pan and line with wax paper; grease and flour wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 10 to 12 minutes. Sift confectioners' sugar in a 15 x 10inch rectangle on a linen towel. When cake is done, immediately loosen sides of pan and turn out on sugar. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side up. Unroll cake and spread with half of Creamy Lemon Filling and reroll. Place on serving plate, seam side down; spread remaining filling on all sides. Combine coconut, water and food coloring in a plastic bag; close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate 1 to 2 hours before serving. Yields 8 to 10 servings. Creamy Lemon Filling 1 (14 ounce) can sweetened condensed milk 1 to 2 teaspoons grated lemon rind 1 (4 ounce) carton Cool Whip 1/3 cup lemon juice 5 drops yellow food coloring Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind and food coloring; mix well. Fold in Cool Whip. Yields 3 cups.

Coconut Lemon Cake Roll

863

Coconut Pineapple Cake Roll


4 eggs 3/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup Bisquick 1 cup coconut Confectioners' sugar 1 1/2 cups milk 1 (3 1/2 ounce) box vanilla instant pudding mix 1 (8 ounce) can crushed pineapple, drained 1 (4 ounce) carton frozen whipped topping 1 cup coconut Preheat oven to 400 degrees F. Grease a 15 x 10 x 1inch jellyroll pan and line with wax paper. Grease and flour paper; set aside. Beat eggs until light and lemon colored. Gradually add 3/4 cup sugar and vanilla extract. Beat well. Add Bisquick; stir well. Stir in 1 cup coconut; spread evenly in prepared pan. Bake for 10 to 12 minutes. Sift confectioners' sugar onto a rectangular towel. Turn cake onto powdered towel; peel paper, starting at narrow end. Roll up cake and towel together; cool. Mix pudding mix as directed on box. Let stand 3 minutes. Unroll cake; spread evenly with pudding. Sprinkle with coconut. Reroll cake; frost with whipped topping. Garnish with coconut and cherries.

Coconut Pineapple Cake Roll

864

Jelly Roll
3 eggs 1 cup granulated sugar 3 tablespoons cold water 1 cup flour 1 teaspoon baking powder 1/3 teaspoon salt Beat eggs and sugar until thick. Add water, then flour, baking powder and salt, sifted together. Line cookie sheet with wax paper and rub with oil, then flour. Pour in batter. Bake at 425 degrees F for 12 to 15 minutes. Turn onto cloth on which you have sifted confectioners' sugar. Trim edges and spread with jelly or lemon sauce and roll in cloth. Lemon Sauce Grated rind and juice of 1 lemon 1 cup granulated sugar 3 tablespoons flour 2 tablespoons butter Salt 1 egg 1 cup hot water Cook ingredients until thick. Cool. This is enough for two jelly rolls. Will keep in refrigerator.

Jelly Roll

865

M&M's Roll
1/2 teaspoon salt 1 teaspoon baking powder 2 cups (480 mL) flour 1/3 cup (80 mL) sugar 4 egg whites 1 teaspoon vanilla extract 1/3 cup (80 mL) sugar 4 egg yolks Confectioners' sugar Grease and flour a 15 x 10 x 1inch (38 cm x 26 cm x 2.54 cm) baking sheet and line with parchment/spray oil paper. Preheat oven to 375 degrees F (190 degrees C). Beat egg yolks until thick and lemoncolored. Gradually beat in 1/3 cup (80 mL) sugar and add vanilla. In another bowl beat egg whites until soft peaks form. Add 1/3 cup (80 mL) sugar and beat until stiff peaks form. Fold egg yolk mixture into egg white mixture. Sift dry ingredients and fold into egg mixture. Spread batter into sheet pan and bake 12 to 15 minutes, until top of cake springs back when touched. Sprinkle towel with confectioners' sugar. When cake is done, loosen sides and bottom with spatula and turn out onto towel. While cake is still warm, roll cake and towel from narrow end. Let cool. Make frosting. Frosting 1/2 cup (60 mL) shortening 1 cup (2 sticks) butter 4 cups (960 mL) confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons milk 1 package "M&M's" Chocolate Mini Baking Bits Beat shortening and butter till light and fluffy. Beat in sugar. Add milk, whip till frosting is soft. (Alternately you can use 2 cans of Prepared frosting.) Assemble Cooled cake Frosting 1 package "M&M's" Chocolate Mini Baking Bits Unroll cake; spread with approximately 1 cup frosting. Sprinkle and cover with 1 1/2 cups of "M&M's" Chocolate Mini Baking Bits and reroll cake. Spread remaining frosting on top and ends of rolled cake and decorate with remaining "M&M's" Chocolate Mini Baking Bits. To serve, cut cake into 10 oneinch slices.

M&M's Roll

866

Mocha Chocolate Ice Cream Rollup Cake


Serves 12. For the cake 1 1/2 cups semisweet chocolate 1 1/2 cups (3 sticks) butter 3 tablespoons brewed coffee 2 teaspoons vanilla extract 10 eggs, separated 1/4 cup plus 3 tablespoons sugar For the ice cream filling 2 quarts vanilla ice cream 3 tablespoons coffee extract 1 cup chocolate chips For garnish Hot fudge sauce Chocolate espresso beans Confectioners' sugar To make the cake: Preheat oven to 350 degrees F. Line two 16by11inch sheet pans with parchment paper. In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a microwave. Add the brewed coffee and vanilla extract. Set aside. In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light. Fold the whipped egg yolks into the chocolate mixture. In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue. Fold the chocolate and egg yolk mixture into the whipped egg whites. Scrape and spread the batter onto the prepared sheet pans. Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside. Allow the ice cream to sit at room temperature until it starts to soften. Blend in the coffee extract and chocolate chips. To assemble, spread the ice cream mixture evenly on top of each cake. Roll the cake lengthwise, jellyroll style, until it forms a tight, firm roll. Cover with plastic wrap and freeze overnight. To serve, remove plastic wrap and cut into portions. Place cake onto individual dessert plates. Top with hot fudge sauce, then decorate the plate with espresso beans and confectioners' sugar.

Mocha Chocolate Ice Cream Rollup Cake

867

Orange Vanilla Cake Roll


Vanilla Filling 16 ounces cream cheese, room temperature 1/2 cup granulated sugar 2 large eggs, room temperature 1 tablespoon milk 2 teaspoons vanilla extract Orange Cake 5 large eggs, room temperature 2/3 cup granulated sugar 1 tablespoon grated orange peel 1 teaspoon vanilla extract 1 cup flour 2 tablespoons unsalted butter, melted 1/3 cup confectioners' sugar Candied citrus slices for garnish Preheat oven to 375 degrees F. Lightly grease bottom of a 15 x 10inch jellyroll pan. Line with wax paper, then grease paper. Prepare filling: Beat cream cheese and sugar just until smooth. Beat in eggs, milk and vanilla extract just until blended. DO NOT OVERBEAT. Spread in pan evenly. Prepare Cake: Beat eggs, sugar, orange peel and vanilla extract at least 12 minutes until very thick, pale and at least tripled in volume (this is very important as the eggs are the only leavening used in this cake). Sprinkle with flour; fold until just blended. Spread evenly over filling. Bake for 19 to 21 minutes or until cake springs back when touched in center. While cake is baking, sift confectioners' sugar over an area on a clean dish towel the size of the cake. Invert cake onto towel; remove pan and peel off wax paper. Roll up, starting at narrow end, using towel to help. Cool completely on a wire rack. When ready to serve, garnish with candied citrus slices. Cake can be wrapped and refrigerated up to one week before serving.

Orange Vanilla Cake Roll

868

Peaches and Cream Roll


3 eggs 1/4 teaspoon salt 1/4 teaspoon vanilla extract 3/4 cup granulated sugar 3/4 cup packaged complete buttermilk pancake mix 1 tablespoon light or dark rum 4 large peaches peeled, pitted, and chopped (4 cups) or 1 (16 ounce) package frozen unsweetened peach slices, thawed, drained, and chopped 1 cup whipping cream 1/2 cup granulated sugar Grease and flour a 15 x 10 x 1inch jellyroll pan; set aside. In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan. Bake in a 400 degrees F oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with confectioners' sugar. Roll up towel and cake, jellyroll style, starting from one of the short sides. Cool on a wire rack. Meanwhile, add rum to peaches; set aside. Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with confectioners' sugar. Cover and chill until serving time, for up to 2 hours. Makes 10 servings.

Peaches and Cream Roll

869

Peppermint Cake Roll


1 box white angel food cake mix Confectioners' sugar 1/2 package (2.8 ounce size) whipped topping mix (1 envelope) 1/3 cup crushed peppermint hard candies 1/3 cup miniature semisweet chocolate chips 1 or 2 drops red food color Preheat oven to 350 degrees F. Prepare cake mix as directed on package, except spread half the batter in a 15 x 10inch jellyroll pan. Spread remaining batter in a 9 x 5 x 3inch loaf pan. Bake until top springs back when touched, 20 to 25 minutes for the jellyroll pan. Loosen edges from pan. Invert on towel sprinkled with confectioners' sugar. While hot, roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove from pan; freeze for future use. Prepare topping mix as directed on package. Fold in candies, chocolate chips and food color. Reserve 1/3 cup of the topping. Unroll cake; remove towel. Spread remaining topping over cake. Roll up; top with reserved topping.

Peppermint Cake Roll

870

Peppermint Pattie Cake Roll


1/2 cup allpurpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs, separated 3/4 cup granulated sugar 1/3 cup water 1/2 teaspoon vanilla extract Cream Filling 15 small (1inch) peppermint patties Glaze Preheat oven to 375 degrees F. Line a 15 x 10 x 1inch jellyroll pan with foil; generously grease and lightly flour foil. Stir together flour, cocoa, baking soda and salt; set aside. Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add cup granulated sugar, beating 2 additional minutes. Add flour mixture alternately with water and vanilla extract to egg yolk mixture, beating on low speed just until well mixed and smooth. Beat egg whites in another medium bowl until foamy. Gradually add cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into prepared pan. Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool. Prepare Cream Filling. Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces each; sprinkle evenly over filling. Reroll cake. Drizzle with Glaze. Cover; refrigerate about 6 hours before serving. Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake. Makes 10 servings. Cream Filling 1 cup cold whipping cream 3 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract Green food color Combine cold whipping cream, confectioners' sugar, vanilla extract and green food color in small bowl; beat until stiff. Glaze Peppermint Pattie Cake Roll 871

The Ultimate Cake Book 1 tablespoon butter 1 cup confectioners' sugar 1 to 1 1/2 tablespoons hot water Green food color Melt butter in small microwavesafe bowl. Add confectioners' sugar, hot water and few drops green food color; beat until smooth and of desired consistency. Makes about 1/3 cup glaze.

Peppermint Pattie Cake Roll

872

Pina Colada Cake Roll


1 (20 ounce) can crushed pineapple in juice 1/2 cup canned cream of coconut 3 tablespoons cornstarch 2 tablespoons granulated sugar 1/8 teaspoon salt In medium saucepan, stir together pineapple with juice, cream of coconut, cornstarch, sugar and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Cover and cool to room temperature. Meanwhile, preheat oven to 375 degrees F. Cake 3/4 cup allpurpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 4 eggs, separated 3/4 cup granulated sugar, divided 1 teaspoon vanilla extract 1/4 cup confectioners' sugar 2 tablespoons rum (optional) 1/2 cup shredded coconut Grease a 15 x 10 x 1inch jellyroll pan. Line with wax paper; grease again, then lightly flour; set aside. In small bowl, combine flour, baking powder and salt. In large bowl, beat egg yolks, 1/2 cup of the sugar and the vanilla extract until creamy and lightcolored. Sift flour mixture over egg mixture; gently fold in with spatula. In clean bowl with clean beaters, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until stiff. Fold into batter. Spread evenly in pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with fingers. Meanwhile, sprinkle confectioners' sugar onto a clean kitchen towel. Cool cake in pan 10 minutes. Invert pan onto towel. Remove pan, then carefully peel off wax paper. Trim uneven edges of cake. Starting at narrow end, roll up cake and towel jellyroll fashion. Place seam side down on wire rack; cool completely. Unroll cake. Sprinkle the 2 tablespoons rum evenly over cake, if desired. Spread filling over surface, leaving 1/4inch border on all sides. Sprinkle with the 1/2 cup coconut. Roll up cake, gently removing towel. Place cake on serving platter. Topping 1/2 cup heavy cream 2 tablespoons canned cream of coconut 2 teaspoons rum (optional) 2 tablespoons shredded coconut, toasted In large chilled bowl, with chilled beaters, beat cream, cream of coconut and rum, if desired, until stiff Pina Colada Cake Roll 873

The Ultimate Cake Book peaks form. Fit a pastry tube with star tip, then fill with the cream mixture. Pipe over top of cake. Sprinkle with toasted coconut.

Pina Colada Cake Roll

874

Pineapple Cake Roll


1 (15 1/2 ounce) can crushed pineapple 1/2 cup packed brown sugar 2 tablespoons butter or margarine, melted 4 egg yolks 1/2 teaspoon vanilla extract 1/3 cup granulated sugar 4 egg whites 1/2 cup granulated sugar 1/2 cup allpurpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 recipe Pineapple Sauce Drain pineapple, reserving syrup. If necessary, add water to syrup to make 3/4 cup liquid. Set aside for sauce. Stir together the drained pineapple, brown sugar and melted butter or margarine. Spread mixture evenly in bottom of ungreased 15 x 10 x 1inch jellyroll pan. In small mixer bowl, beat egg yolks and vanilla bout 5 minutes or until thick and lemon colored. Gradually beat in the 1/3 cup granulated sugar. Wash beaters thoroughly. In large mixer bowl, beat egg whites to soft peaks. Gradually add the 1/2 cup granulated sugar, beating to stiff peaks. Fold yolks into whites. Stir together flour, baking powder and salt. Sprinkle over egg mixture. Fold in gently. Spread batter over pineapple mixture in pan. Bake at 375 degrees F for 12 to 15 minutes. Immediately loosen edges of cake from pan and turn out onto towel sprinkled with confectioners' sugar. Let stand one minute. Starting at narrow end, roll up cake, using towel to help you roll. Cool completely. To serve, cut into 1/2inch slices. Spoon Pineapple Sauce over. Makes 10 servings. Pineapple Sauce In medium saucepan stir together 1/4 cup granulated sugar and 1 tablespoon cornstarch. Add reserved pineapple syrup. Cook and stir until bubbly. Stir in 1 tablespoon butter and a few drops yellow food coloring, if desired. Cover surface with wax paper. Chill until ready to serve.

Pineapple Cake Roll

875

Pineapple Jellyroll
1 cup granulated sugar 1/3 cup pineapple juice 3 eggs (large) 1 cup cake flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract Line a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F. Mix sugar and pineapple juice together and set aside. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites. Sift cake flour, baking powder and salt. Fold gently into egg mixture. Add vanilla extract. Fold in. Pour into prepared jellyroll pan. Bake for 12 minutes or until cake springs back when lightly touched. Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll. Pineapple Filling 1 cup crushed pineapple 1/2 cup granulated sugar 1 cup juice 2 tablespoons cornstarch In saucepan put pineapple, sugar and liquid. Bring to boiling point. Dissolve cornstarch in small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly. Cool and spread on unrolled cake and reroll. Sprinkle top of roll with confectioners' sugar or Cool Whip.

Pineapple Jellyroll

876

Pudding Filled Cake Roll


1 (18.25 oz.) box cake mix (flavor desired) 6 eggs 2/3 cup water Preheat oven to 350 degrees F. Line two 15 x 10inch jellyroll pans or cookie sheets with greased wax paper. Beat eggs in large bowl until thick and creamy. Add cake mix and water. Mix on medium speed to blend. Beat 2 minutes on high. Pour 1/2 batter onto each of two (10 x 15inch) prepared cookie pans or jellyroll pans. Bake for 10 to 12 minutes (just until done). Turn out on towels that have been sprinkled with confectioners' sugar. Roll tight and let cool. When cool, unroll and fill with cream filling. Frost if desired or sprinkle with confectioners' sugar. Filling 1 small box instant pudding (complimentary flavor) 1/2 cup milk 1 small container Cool Whip Mix the box of pudding and milk well. Add Cool Whip. Spread onehalf of mixture on each cake and roll up.

Pudding Filled Cake Roll

877

Pumpkin Cake Roll


3 eggs 1 cup granulated sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt Chopped nuts Beat the eggs at high speed with an electric mixer for 5 minutes. Add sugar gradually. Stir in the pumpkin and lemon juice. Mix dry ingredients together and fold into the pumpkin mixture. Spread on a 15 x 10inch jellyroll pan, that has been greased, floured and sprinkled with chopped nuts. Bake until set. Turn out onto towel which has been covered with confectioners' sugar. Roll up and cool. Filling 1 cup confectioners' sugar 6 ounces cream cheese, softened 4 tablespoons butter or margarine 1/2 teaspoon vanilla extract Beat all ingredients until smooth. Unroll the cake, spread with filling, then reroll without the towel. Wrap in foil and chill well. To serve, slice and place a dollop of whipped cream on top, or sprinkle with confectioners' sugar.

Pumpkin Cake Roll

878

Pumpkin Cheese Roll


3 large eggs 1 cup granulated sugar 2/3 cup mashed pumpkin, canned or fresh 1 teaspoon lemon juice 3/4 cup allpurpose flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup finely chopped walnuts Confectioners' sugar Cheese Filling 6 ounces cream cheese, room temperature 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter or margarine (room temperature) Make pumpkin roll by first greasing a 15 1/2 x 10 1/2 x 1inch jellyroll pan. Line with parchment or wax paper. Grease the paper. If using wax paper, flour paper, shaking out the excess. Set aside. In bowl of electric mixer, beat eggs and sugar until thick, light and creamy, about 3 to 4 minutes. Mix in pumpkin and lemon juice. In a separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Pour into prepared pan; smooth top evenly. Sprinkle nuts over top. Bake at 375 degrees F for 12 to 15 minutes or until top springs back when lightly pressed with finger tip and cake begins to pull away from sides of the pan. While cake is baking, place a clean dish towel on counter. Sprinkle confectioners' sugar through a strainer onto towel. Remove cake from oven and immediately turn it upside down onto towel. Remove cake pan and paper. Beginning at narrow end of cake, roll towel and cake together; set aside seam side down to cool. Make cheese filling: In a mixing bowl blend cream cheese and butter until light and fluffy. Slowly beat in sugar and vanilla extract. When cake is cool, unroll and remove towel. Spread cheese filling over the top. Roll again. The nuts will be on the outside of the cake. Refrigerate for several hours. *May be refrigerated, covered, overnight. *May be frozen wrapped in foil for 1 month. Defrost in refrigerator overnight. Serves 8 to 10.

Pumpkin Cheese Roll

879

Pumpkin Cheesecake Roll


3 eggs 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup granulated sugar 1 cup chopped walnuts Preheat oven to 375 degrees F. Grease and flour a 15 x 10 x 1inch jellyroll pan or cookie sheet. Beat eggs at high speed for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice; stir in remaining ingredients (dry) together. Fold into pumpkin mixture. Spread in prepared or jellyroll pan or cookie sheet. Sprinkle with walnuts. Bake for 15 minutes. Turn out onto towel (will stick to terry towel). Sprinkle with confectioners' sugar. Roll cake and towel together and cool, then unroll. Filling 1 cup confectioners' sugar 7 ounces cream cheese 4 tablespoons butter 1/2 teaspoon vanilla extract Combine all ingredients. Beat until smooth and spread over cake. Roll and chill.

Pumpkin Cheesecake Roll

880

Raspberry Almond Jellyroll


3 eggs 1 cup granulated sugar 1/3 cup water 1 1/2 teaspoons almond extract, divided 1 1/2 teaspoons vanilla extract, divided 3/4 cup cake flour 1 teaspoon baking powder 1/4 teaspoon salt 2 cup whipping cream 3/4 cup confectioners' sugar 1 1/4 cups blanched slivered almonds, toasted, divided 2/3 cup seedless raspberry jam Fresh raspberries and mint (optional) In a mixing bowl, beat eggs until light and fluffy. Gradually beat in sugar. Beat in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract. Combine flour, baking powder and salt; beat into egg mixture until smooth. Line a greased 15 x 10 x 1inch baking pan with greased wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 12 to 15 minutes or until the cake springs back when lightly touched. Cool in pan on a wire rack for 15 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper. Roll up cake in the towel, jellyroll style, starting with a short side. cool for 30 minutes. Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Place half of the whipped cream in another bowl and refrigerate. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 inch of edges. Spread with almond mixture. Reroll. Place, seam side down, on a serving plate. Frost with chilled whipped cream. Garnish with remaining almonds and raspberries and mint, if desired. Yields 10 servings.

Raspberry Almond Jellyroll

881

Raspberry Cheese Cake Roll


Sponge Cake 4 eggs 1/2 cup granulated sugar 1/2 cup ground almonds 2 tablespoons allpurpose flour Filling 6 ounces cream cheese, sieved 2/3 cup whipping cream 1 tablespoon confectioners' sugar 1 pound raspberries Garnish 2/3 cup whipping cream 8 sprigs fresh mint Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet (with sides) and line with wax paper. Beat eggs and sugar in a mediumsize bowl until they are thick and foamy and hold a ribbon when drawn over surface. Sift ground almonds and flour over egg mixture and fold in. Spread mixture on prepared baking sheet. Bake in preheated oven for 10 to 12 minutes or until springy to touch. Turn out on a wire rack and cool. In a blender or food processor, process cream cheese, whipping cream and confectioners' sugar until smooth. Do not overblend or whipping cream will separate. Peel wax paper from sponge cake. Spread cheese mixture on sponge cake. Reserve 6 to 8 raspberries. Sprinkle remaining raspberries over cheese mixture. Roll sponge cake up lightly, jellyroll fashion. To garnish, whip cream until stiff. Pipe (with a pastry bag) 6 to 8 whipped cream rosettes along top of cheese roll. Place a reserved raspberry and a sprig of mint in each rosette. Makes 6 servings.

Raspberry Cheese Cake Roll

882

Raspberry Cream Cake Roll


3/4 cup flour 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 9 egg yolks 1/2 cup granulated sugar 1/2 cup cold water 1/2 teaspoon vanilla extract Confectioners' sugar 8 ounces cream cheese 1 cup confectioners' sugar 1/2 (8 ounce) container Cool Whip 1 cup raspberry preserves Preheat oven to 350 degrees F. Grease the bottom of a 15 x 10inch jellyroll pan. Line with wax paper and grease again. Sift together flour, 1/2 cup sugar, baking powder and salt; set aside. In large bowl, beat egg yolks until a light lemon color; add 1/2 cup sugar and continue beating until thickened. Add cold water and vanilla extract; mix well. Fold in flour mixture. Blend well. Spread batter in pan. Bake for 10 to 12 minutes. Remove from oven and turn out onto towel sprinkled with confectioners' sugar. Remove paper; roll, starting with short side. Cool. Combine cream cheese, 1 cup confectioners' sugar and Cool Whip until smooth and creamy. Unroll cake and spread with creamy mixture. Spread raspberry preserves over creamy layer. Reroll cake and secure with plastic wrap. Refrigerate for 1 to 2 hours.

Raspberry Cream Cake Roll

883

Raspberry Jelly Roll


Serves 6 to 8. 4 eggs 2/3 cup granulated sugar 2/3 cup grated almonds scant 1/4 cup flour Filling 5 ounces cream cheese 2/3 cup heavy cream 1 tablespoon confectioners' sugar 2 teaspoons vanilla sugar Scant 4 cups fresh raspberries Preheat the oven to 400 degrees F and line a standardsize roasting pan with parchment paper. Beat eggs and sugar until fluffy and fold in the grated almonds mixed with flour. Stir as little as possible to keep the air in the batter, but it should still be well blended. Pour into the prepared pan and bake for about 10 minutes. Unmold onto a rack (with the baking paper still on) and let cool under the pan. Stir together cream cheese, cream, sugar and vanilla sugar to a smooth cream. Pull off the baking paper from the cake and spread with the cheese mixture. Divide the raspberries on top and roll the cake up from the long side. Put in a cold place for a couple of hours. Sift some confectioners' sugar over the top before serving.

Raspberry Jelly Roll

884

Strawberry and Lemon Cream Roulade


Serves 12 1 (16 ounce) package angel food cake mix Powdered sugar Lemon Cream (recipe below) 6 cups (about 2 pounds) whole strawberries, divided use Granulated sugar, to taste Lemon Cream 1/2 cup powdered sugar 8 ounces cream cheese, softened 1 tablespoon lemon juice 2 teaspoons grated lemon peel Preheat oven to 350 degrees F. Line a 15 x 10inch jellyroll baking pan with wax paper or aluminum foil. (Do not grease.) Prepare cake mix as package directs. Pour batter into prepared pan, spreading evenly. Bake 20 to 24 minutes or until golden brown and top springs back when touched lightly. While still warm, loosen cake from edges of pan, turn upside down onto large baking sheet. Remove wax paper, turn cake again onto kitchen towel sprinkled with powdered sugar. Roll up cake with towel, beginning at short end, cool on wire rack. Meanwhile, in mixing bowl, beat all ingredients for Lemon Cream until smooth and creamy. On clean surface, unroll cake. Trim any hard edges from cake. Spread evenly with filling to within 1/2 inch of edges and set aside. Rinse and stem strawberries and cut up 1 cup of them into slice; arrange the sliced berries in even layer over filling. Roll up and transfer, seam side down onto serving platter. Cover and refrigerate 30 minutes to firm the filling. In blender process 2 cups of the strawberries until smooth; sweeten with sugar, as desired. Set aside. Cut remaining 3 cups strawberries into quarters; sweeten with sugar, as desired. To serve, sprinkle top of cake with powdered sugar. Cut into 12 slices. Serve each on individual dessert plate with 1/4 cup quartered strawberries and about 1 tablespoon strawberry sauce.

Strawberry and Lemon Cream Roulade

885

Strawberry Cream Roll


4 eggs, separated 3/4 cup granulated sugar 1 teaspoon almond extract 3/4 cup sifted cake flour 1 teaspoon salt 3/4 teaspoon baking powder Confectioners' sugar for garnish Strawberry Cream Filling (see below) 1 cup sliced strawberries, for garnish Preheat the oven to 400 degrees F. Grease a 10 x 15inch jellyroll pan and line it with wax paper. Grease the paper lining. In the bowl of an electric mixer, beat egg yolks with sugar until mixture is light and fluffy. Add almond extract. Sift together flour, salt, and baking powder and add dry ingredients to the batter. In a separate bowl, beat egg whites until stiff; gently fold them into the batter. Pour batter into prepared jellyroll pan; bake for 10 to 13 minutes, or until a tester inserted into the center comes out clean. Turn the cake over onto a towel that has been dusted with confectioners' sugar. Lift off the pan and let cake cool for 10 minutes. Remove wax paper. Roll cake with the towel, jellyroll fashion, and let it sit in the rolled position, on a rack, for 20 minutes while it continues to cool. When the cake has cooled completely, unroll. Spread the inside with the Strawberry Cream Filling. Spoon the 3 cups of sliced strawberries over the cheese filling. Reroll the cake to form a log and place seam side down on a platter. Dust the top with confectioners' sugar and garnish with the cup of sliced berries. Chill cake for 1 hour before serving. Strawberry Cream Filling 1/2 pound ricotta cheese 3 tablespoons apricot preserves 3 tablespoons Amaretto (or 1 teaspoon almond flavoring) 3 cups sliced strawberries In the bowl of an electric mixer, beat ricotta cheese until it is light and fluffy. Add apricot preserves and Amaretto; mix thoroughly.

Strawberry Cream Roll

886

Tart Lemon Jelly Roll


3 large eggs 1 cup granulated sugar 5 tablespoons water 1 teaspoon vanilla extract 1 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup confectioners' sugar Clear Lemon Jelly Filling Grease and flour a 15 1/2 x 10 1/2inch jelly roll pan. Beat with rotary beater until thick: 3 large eggs. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla. Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan. Bake just until cake tests done at 375 degrees F for 12 to 15 minutes. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners sugar. Spread cake at once with Clear Lemon Jelly Filling and roll up beginning at short end. Wrap in towel. Clear Lemon Jelly Filling 3/4 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup water 1 teaspoon grated lemon peel 1 tablespoon butter or margarine 1/3 cup lemon juice 4 drops yellow food color (optional) Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Add lemon peel and margarine. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.

Tart Lemon Jelly Roll

887

Almond Sponge Cake (Torta de Cielo)


1/2 pound almonds Hot water to cover almonds 5 eggs, separated 2 pinches of salt 1/2 pound granulated sugar 1/4 teaspoon baking powder 1 tablespoon allpurpose flour 1 tablespoon brandy 1/8 teaspoon almond extract Pour hot water over the almonds so that they are well covered and let them soak for at least 6 hours. Line the bottom of a 9inch springform pan with parchment paper. Butter the paper and sides of the pan well, then dust with flour. Position oven rack to the middle. Preheat the oven to 325 degrees F. Chop the nuts and grind them a little at a time. They should not be too coarse or too fine. Set aside. Beat egg whites until fluffy. Add salt and continue beating until whites are stiff. Add yolks, one at a time, and continue beating until they are incorporated. Mix the dry ingredients together and, beating at low speed of an electric mixer, gradually add them to the eggs. Add the brandy and almond extract, mix well, then pour the batter into the prepared pan. Bake for 1 1/4 hours. Remove the cake from the pan after it is cold. This cake keeps indefinitely if stored in a cool, dry place. Do not store it in the refrigerator.

Almond Sponge Cake (Torta de Cielo)

888

Angel Food Cake


1 1/2 cups egg whites (11 to 13 whites) 1 1/8 cups sifted cake flour 1 3/4 cups granulated sugar, divided 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1 scant teaspoon almond extract Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 cup sugar together 5 times. Put egg whites and salt into large bowl of mixer. Beat until foamy. Add cream of tartar and continue beating until whites are stiff and stand in point, about 2 1/2 to 3 minutes. Do not overbeat until dry. Sprinkle in gradually 1 cup sugar, while beating on medium speed. Beat only until sugar is blended, about 1 1/2 minutes. Turn to low speed and add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl to blend in quickly. Pour into 1inch tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release large air bubbles. Bake in preheated 375 degrees F oven for 30 to 35 minutes until golden brown. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing. This cake can be frozen.

Angel Food Cake

889

Angel Food Cake with AmarettoAlmond Sauce


1/3 cup water 2 tablespoons water 1 1/2 teaspoons cornstarch 2 tablespoons amaretto or other almondflavored liqueur 1/2 teaspoon lemon juice 1 1/2 tablespoons sliced almonds 1/4 teaspoon almond extract 4 slices commercial angel food cake Combine first 3 ingredients in a small saucepan; stir well. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Stir in amaretto and lemon juice; cook until thoroughly heated (do not boil). Remove from heat; stir in almonds and extract. Serve warm over angel food cake.

Angel Food Cake with AmarettoAlmond Sauce

890

Brown Sugar Angel Food Cake


1 1/4 cups sifted cake flour 1 cup brown sugar, firmly packed 1 1/2 cups egg whites (from 12 to 14 eggs) 1 1/2 teaspoons cream of tartar 1 teaspoon salt 1 cup brown sugar, firmly packed 2 teaspoons vanilla extract Preheat oven to 350 degrees F. Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until stiff peaks form. Add vanilla extract; blend well. Divide flourbrown sugar mixture into 4 portions. Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST until no traces of dry ingredients can be seen. Gently push batter into an ungreased 10inch tube (angel food cake) pan. With a long, sharp knife, make 5 or 6 vertical cuts through batter to eliminate large air pockets. Bake 45 minutes, or until top of cake springs back after it is lightly touched with a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan. If pan does not have legs, place the center tube over the neck of a large, heavy bottle. Do not remove from pan until cake is COMPLETELY cool. This takes at least 1 hour. Dust with sifted confectioners' sugar, or frost with a favorite icing.

Brown Sugar Angel Food Cake

891

Cappuccino Angel Food Cake with Italian Meringue


1 1/2 cups sifted cake flour 1 3/4 cups granulated sugar 3 tablespoons instant cappuccino coffee drink 1/2 teaspoon cinnamon 14 egg whites at room temperature Pinch salt 1 teaspoon cream of tartar 1 1/2 teaspoons vanilla extract Cocoa powder for sprinkling Sift flour into a dry mixing bowl. Sift sugar, cinnamon and cappuccino coffee powder together into a separate bowl and set both aside. Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar cappuccino powder mixture into egg whites with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla and almond extract into batter. When all has been incorporated, pour batter into a 10inch nonstick tube pan and smooth out top. Bake for approximately an 1 hour and 15 minutes or until cake is creamy coffee brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan. When cool, remove cake from pan and frost with Italian Meringue and sprinkle with cocoa powder if desired. Yield: 14 servings Italian Meringue 1 1/2 cups granulated sugar 1/2 cup water 4 egg whites at room temperature Pinch cream of tartar In a small heavybottom pan dissolve sugar with water over low heat. Increase heat to medium and cook until sugar syrup reaches 239 degrees F on a candy thermometer. As sugar syrup approaches desired temperature, beat egg whites at room temperature in a copper or stainless steal bowl until foamy; add cream of tartar if using stainless bowl and beat until soft peaks form. Slowly pour hot syrup onto egg whites and beat on high speed until bowl feels cool to the touch. Use immediately or refrigerate in a covered container for up to 24 hours. Yield 3 1/2 cups or 14 (1/4 cup) servings

Cappuccino Angel Food Cake with Italian Meringue

892

ChocolateOrange Angel Food Cake


1 1/2 cups powdered sugar 3/4 cup cake flour 1/4 cup cocoa 1 1/2 cups egg whites (about 12) 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1/4 teaspoon salt 3 cups orange sherbet, softened Move oven rack to lowest position. Heat oven to 375 degrees F. Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10 x 4 inches. Gently cut through batter with metal spatula. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool. Remove from pan. Slice off top of cake about 1 inch down; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity; smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm. Yield: 16 servings.

ChocolateOrange Angel Food Cake

893

Delta Mocha Chiffon Cake


3/4 cup boiling water 1/2 cup cocoa 1 teaspoon instant coffee granules 1 3/4 cups cake flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking soda 1/2 teaspoon salt 8 large eggs, separated 1/2 cup vegetable oil 2 teaspoons vanilla extract 1/2 teaspoon cream of tartar ChocolateCoffee Buttercream Filling Chocolate Fudge Frosting Garnish: chocolatecovered coffee beans Stir together first 3 ingredients until blended; cool. Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer until smooth. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9inch round cake pans. Bake 2 layers at a time at 325 degrees F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks. Spread about 1/2 cup ChocolateCoffee Buttercream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish, if desired. Store in refrigerator. YIELD: Makes 1 (9inch) layer cake ChocolateCoffee Buttercream Filling 2/3 cup butter, softened 2 1/2 cups confectioners' sugar 1 tablespoon cocoa 1/2 cup whipping cream 2 teaspoons instant coffee granules 2 teaspoons coffee liqueur* Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Microwave whipping cream at MEDIUM (50% power) until warm (do not boil). Stir together warm cream and coffee granules until dissolved; cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth. Makes 1 3/4 cups.

Delta Mocha Chiffon Cake

894

The Ultimate Cake Book * 1 teaspoon vanilla extract may be substituted for liqueur. Chocolate Fudge Frosting 1 cup butter, softened 1/3 cup cocoa 6 cups confectioners' sugar 1/3 cup milk Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth. Makes 3 1/2 cups. NOTE: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4 cup ChocolateCoffee Buttercream Filling between layers. Frost as directed.

Delta Mocha Chiffon Cake

895

Fallen Angel Cake


1 angel food cake (storebought or homemade) 1 small bottle Frangelico (hazelnut liqueur) 1 pint whipping cream Slivered almonds Confectioners' sugar Vanilla extract Honey Slice the cake into three equal pieces along top, middle and bottom. Place the bottom layer on a large platter and drizzle it with Frangelico. Don't soak it, but do be generous. Whip the cream until fluffy. Add 1 teaspoon vanilla extract, 1 teaspoon Frangelico and enough confectioners' sugar to make it taste sweet. Spread about 1/4 cup whipped cream over the first layer of cake. Sprinkle a generous portion of slivered almonds over the top. Add the next layer and add Frangelico, whipped cream and almonds. Do the same with the top layer. Smooth whipped cream down the side, and place some almonds on the side. Add an extra layer of whipped cream on top of the almonds on the top layer. Drizzle honey on top. Cover the cake, and put it into the freezer for a couple hours.

Fallen Angel Cake

896

Fresh Orange Sponge Cake


6 egg whites 1 3/4 cups flour, measured, then sifted 1/2 teaspoon salt 1 1/2 cups granulated sugar 6 egg yolks Orange oil, optional (see Note) 6 tablespoons fresh orange juice 1 tablespoon grated orange peel Powdered sugar, optional In medium bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. Sift together flour and salt. Set aside. With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside. In large bowl of electric mixer, at high speed and with same beaters, beat egg yolks while gradually beating in remaining 1 cup sugar, until thick and lemoncolored, 5 to 8 minutes in all. Add 1 or 2 drops orange oil and blend, remembering that a little goes a long way. Remove beaters from bowl and continue recipe using whisk and rubber spatula. Add orange juice and grated zest to egg yolk mixture and whisk to combine. Blend in flour mixture and whisk just until white patches disappear. With wire whisk or rubber scraper, using underandover motion, mix 1/3 of the egg whites into yolk mixture to lighten it. Then fold in another 1/3 of the egg whites. Fold in remaining egg whites just until blended. Gently spoon fluffy batter into ungreased 10inch tube pan. Bake at 350 degrees F for 35 to 40 minutes until cake has risen to top of pan, top is browned and wooden pick inserted into center of cake comes out clean. If pan has feet, invert pan over wire rack or invert pan over neck of a bottle. Don't worry; it won't fall out. Cool cake completely, about 1 hour. With spatula, carefully loosen cake from pan. Remove to platter. Serve plain or dusted with sifted powdered sugar. Makes 12 servings.

Fresh Orange Sponge Cake

897

LemonVanilla Angel Food Cake with RaspberryBlueberry Sauce


RaspberryBlueberry Sauce 2 cups fresh or unsweetened frozen raspberries 1/3 cup raspberries preserves or jam 1/3 cup water 2 tablespoons granulated sugar 1 cup fresh or frozen blueberries (small berries work better here) LemonVanilla Angel Food Cake 1 1/2 cups egg whites Butter to grease pan (if using a pan without a removable bottom) 1 cup allpurpose flour, or 1 1/4 cups cake flour 1 cup granulated sugar, or 2 cups confectioners sugar 1 1/2 teaspoons cream of tartar 3 tablespoons freshly squeezed lemon juice 1 teaspoon vanilla extract Confectioners sugar (optional) 10 x 4inch tube pan or 9 to 10inch round cake pan with sides at least 3 inches high (a removable bottom is helpful) For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a mediumsize heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with wax paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to mediumhigh. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugarmixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the LemonVanilla Angel Food Cake with RaspberryBlueberry Sauce 898

The Ultimate Cake Book surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 x 3inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners sugar, if you wish. Yield: 12 servings

LemonVanilla Angel Food Cake with RaspberryBlueberry Sauce

899

Lime Angel Food Cake


2 eggs 2 egg yolks 1/2 cup plus 3 tablespoons granulated sugar, divided 6 tablespoons lime juice 2 teaspoons grated lime peel 12 cup cold butter or margarine, cubed 1 cup whipping cream 1/2 teaspoon vanilla extract 1 (10inch) prepared angel food cake 1 cup flaked coconut, toasted In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup of the sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160 degrees F. Strain; refrigerate until completely cool. In a mixing bowl, beat whipping cream and vanilla extract until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle top and sides of cake with coconut. Refrigerate for at least 30 minutes before slicing. Yields 12 servings.

Lime Angel Food Cake

900

MapleIced Angel Food Cake


Cake 1 1/2 cups egg white (from about 12 eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/4 cups granulated sugar 1 1/8 cups sifted cake flour 1 teaspoon pure vanilla extract 3 tablespoons pure maple syrup Icing 1/4 cup pure maple syrup 1 tablespoon egg white 1 1/2 cups confectioners' sugar Preheat oven to 350 degrees F. Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer funning, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more. Sift remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup. Spoon the batter into an ungreased 9 to 10inch tube pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, and then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath. Icing: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

MapleIced Angel Food Cake

901

MatzoLemon Sponge Cake


8 eggs, separated 1 1/2 cups granulated sugar Salt 1/2 lemon, grated rind and juice 1 cup sifted matzo cake meal Preheat oven to 350 degrees F. Beat yolks until light; add sugar and beat again. Add a pinch of salt, the lemon juice and rind, then the matzo cake meal and lastly fold in the whites beaten until stiff but not dry. Bake in 10inch ungreased springform pan for 45 minutes. Invert pan until cake is cool. If desired, split in two layers. Serve with sweetened strawberries between the layers. Spread whipped cream, flavored and sweetened, over top and sides.

MatzoLemon Sponge Cake

902

Raspberry Chocolate Chiffon Cake


1/2 cup cocoa 3/4 cup boiling water 1 3/4 cups cake flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 2 teaspoons vanilla extract 7 egg yolks 1 cup egg whites (7 to 8) 1/2 teaspoon cream of tartar 4 cups frozen whipped cream, thawed Prepare Raspberry Sauce; refrigerate at least 1 hour. Mix cocoa and water; cool. Preheat oven to 325 degrees F. Mix flour, sugar, baking soda and salt. Beat oil, vanilla, yolks and cocoa mixture until smooth. Beat whites and cream of tartar in large bowl, until very stiff peaks form; gradually pour yolk mixture over whites, folding just until blended. Pour into ungreased tube pan, 10 x 4inches. Bake on lowest oven rack until top springs back when touched, 65 to 70 minutes. Invert on heat proof funnel; let hand until cake is cold. Cut cake horizontally into 3 layers. Spread 1 1/3 cups whipped topping and scant 1/2 cup raspberry sauce between each layer and over top of cake. Refrigerate any remaining cake. Raspberry Sauce 1 (10 ounce) package frozen raspberries, thawed (reserve liquid) Water (if needed) 1/4 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons orange juice Drain one package frozen raspberries, thawed. Reserve liquid. If necessary add water to liquid to make 2/3 cup. Mix 1/4 cup sugar and 2 tablespoons cornstarch in saucepan; stir in raspberry liquid. Heat over mediumlow heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in 2 tablespoons orange juice and raspberries.

Raspberry Chocolate Chiffon Cake

903

Sponge Cake
1 cup cake flour 1 cup sifted granulated sugar, divided 1 1/2 teaspoons grated lemon rind 2 tablespoons water 5 egg yolks 1 1/2 tablespoons lemon juice 5 egg whites 1/4 teaspoon salt 1/2 teaspoon cream of tartar Sift flour once, measure, and sift four times. Add 1/2 cup sugar, lemon rind and water to egg yolks and beat with rotary egg beater until very thick and light. Add lemon juice gradually, beating constantly. Add flour all at once, then stir until just blended. Beat egg whites and salt with rotary egg beater or whisk. When foamy, add cream of tartar and beat until stiff enough to hold up in peaks, but not dry. Add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating well with beater or whisk. Fold in egg yolk mixture. Turn into ungreased 9inch tube pan. Cut gently through batter with knife to remove air bubbles. Bake at 325 degrees F for 1 hour, or until done. Remove from oven and invert pan for 1 hour or until cold.

Sponge Cake

904

Strawberries and Cream Angel Cake


Ingredients for 1 Cake 1 (10inch) prepared angel food cake 6 ounces cream cheese, softened 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1/3 cup ReaLemon Lemon Juice from Concentrate 1 teaspoon almond extract 3 drops red food coloring, optional 1 cup whipping cream, whipped 1 cup chopped fresh strawberries Additional fresh strawberries, optional This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds. Cut 1inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1inch base on bottom of cake. Reserve cake pieces. In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve twothirds of mixture; refrigerate. Fold strawberries and reserved torn cake pieces except top into remaining onethird of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set. Garnish cake with additional strawberries if desired. Store in refrigerator.

Strawberries and Cream Angel Cake

905

Strawberry Stuffed Angel Food Cake


1 (16 ounce) bakery angel food cake 2 small boxes strawberry gelatin 1 package frozen strawberries 1 (16 ounce) carton Cool Whip Fresh strawberries (optional) Dissolve gelatin in 2 cups boiling water. Add 1 1/2 cups cold water and frozen strawberries, stirring until strawberries are thawed. Place in refrigerator until gelatin is consistency of egg whites. Gently fold in 2 cups whipped topping. Slice angel food cake horizontally in four even layers. Spread the gelatin mixture between the layers of cake. Use the remaining whipped topping to ice the cake. Refrigerate at least 30 minutes before serving. Garnish with fresh strawberries, if desired.

Strawberry Stuffed Angel Food Cake

906

Texas Angel Cake


White Layer 6 egg whites 1/2 teaspoon cream of tartar Salt 1/2 cup cake flour 1/2 teaspoon vanilla extract 3/4 cup granulated sugar Beat egg whites with pinch of salt on a large platter with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to stand up in peaks, but not dry. Sift flour and sugar together four times. Fold flour mixture into egg whites, 2 tablespoons at a time, until all is used. Fold in flavoring. Pour batter into very large ungreased angel food pan. Yellow Layer 6 egg yolks 3/4 cup granulated sugar 3/4 cup flour 1/4 cup boiling water Salt 1 teaspoon lemon extract 1 teaspoon baking powder Beat together egg yolks, sugar and pinch of salt for 3 minutes. Add baking powder to flour, and sift four times. Fold flour and water alternately into egg mixture. Add lemon extract carefully. Place this mixture lightly by spoonsful on top of white mixture. Bake in slow oven at least one hour. Begin at 275 degrees F, and after 50 minutes, increase heat to 325 degrees F. Remove from oven and invert pan until cool.

Texas Angel Cake

907

Yellow Sponge Cake


12 egg yolks 1/2 cup water 1 3/4 cups granulated sugar, divided 2 1/2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1 to 2 teaspoon vanilla extract Beat egg yolks and water with electric beater until lemoncolored. Add 1/2 cup sugar and continue beating until light yellow. Sift together the remaining sugar, flour, salt and baking powder. Fold dry ingredients and vanilla extract into egg yolk mixture. Bake in a greased and floured tube pan at 375 degrees F for about 30 minutes or until done. Remove from pan when cool. Serves 12.

Yellow Sponge Cake

908

Banana Split Shortcakes


2 cups Original Bisquick mix 1/3 cup granulated sugar 3 tablespoons baking cocoa 3 tablespoons butter or margarine, melted 1/2 cup milk 1 pint (2 cups) vanilla ice cream 1 (10 ounce) package frozen strawberries in syrup, thawed 2 medium bananas, sliced 1/4 cup chocolate fudge topping, heated Whipped topping, if desired Maraschino cherries, if desired Heat oven to 425 degrees F. Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms. Drop dough by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.

Banana Split Shortcakes

909

Bing Cherry Shortcakes


Shortcakes 1 1/2 cups flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup butter, softened 5 or 6 tablespoons milk 1 teaspoon lemon zest 1/2 teaspoon vanilla extract Topping 2 cups pitted Bing cherries 1 cup whipping cream 2 tablespoons granulated sugar 3 tablespoons melted raspberry jam 1 tablespoon Kirsch (cherry liqueur) Preheat oven to 425 degrees F. In a medium bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk, lemon zest and vanilla extract. Knead several times on a lightly floured board and roll out to 3/4inch thickness. Cut into 4 circles with a 3inch cutter and place on an ungreased baking sheet. Bake for 10 to 12 minutes or until lightly browned. Let cool. Meanwhile, beat cream and sugar together until soft peaks form. Melt jam and kirsch together in a small saucepan. Split each shortcake in half lengthwise and spoon whipped cream, cherries and melted jam between the layers. Serve immediately. Makes 4 servings.

Bing Cherry Shortcakes

910

Bisquick Shortcakes
2 cups Bisquick 3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine 2 tablespoons granulated sugar, if desired Heat oven to 450 degrees F. Mix ingredients with fork. Beat vigorously 20 strokes. Knead 8 to 10 times on lightly floured clothcovered board. Roll dough 1/2inch thick. Cut with floured 3inch cutter. Bake on ungreased baking sheet about 10 minutes. Makes 6 shortcakes To serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit between layers and over top. Serve with cream, sweetened whipped cream or commercial sour cream. For a large shortcake, spread the dough in an ungreased 8 x 1 1/2inch round layer pan. Bake 15 to 20 minutes or until nicely browned. Serve as above.

Bisquick Shortcakes

911

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream


8 servings 12 teaspoons plus 5 tablespoons granulated sugar 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter 3 large eggs 3 large egg yolks 1 tablespoon allpurpose flour 1 quart coffee ice cream Generously butter eight 3/4cup souffl dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, ,then fold in remaining chocolate. Fold in flour. Divide batter among souffl dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425 degrees F. Place souffl dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. Top each cake with scoop of coffee ice cream and serve immediately.

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

912

BurntButter Baby Cakes


6 tablespoons unsalted butter 1/2 rounded cup slivered almonds 1/2 cup granulated sugar 3 egg whites 1/4 cup plus 2 tablespoons cake flour 2 teaspoons dark rum or 1 teaspoon vanilla extract Heat butter in small saucepan over medium heat. Cook, swirling pan occasionally, until butter turns deep brown. Remove saucepan from heat immediately and set aside. Whirl together almonds and sugar in food processor for 1 minutes or until ground. Transfer to clean saucepan. Stir in egg whites. Heat over very low heat, stirring, until mixture is hot to touch and "runny," about 2 minutes. Remove from heat. Stir in flour. Stir in the reserved butter and the rum or vanilla extract until blended. Cover with plastic wrap and chill one hour or up to three days before baking. Preheat oven to 400 degrees F. Grease two minimuffin tins. Fill each muffin cup with 1 1/2 teaspoons batter. Bake for 12 to 14 minutes, or until tops are crowned and golden. Pry cakes from tins with small knife. While still warm, brush lightly with orange marmalade, if desired. Cool on rack. Store in airtight container up to three days. NOTE: Cakes can be made in standardsize muffin tins. Divide batter evenly among 12 greased muffin cups. Bake at 400 degrees F for 15 minutes.

BurntButter Baby Cakes

913

Cheesecake Cups
1 box vanilla wafers 24 ounces cream cheese 1 cup granulated sugar 5 eggs 1 teaspoon vanilla extract 1 can cherry pie filling Cup cake cups (with foil liner) Using a blender or a food processor, crumb wafers finely. Fill cups with crumbs as crust. In blender or processor, blend cream cheese, eggs, sugar and vanilla extract. Fill cups with mixture half way. Bake at 325 degrees F for 25 minutes or until slightly brown. Makes about 30 cups. Take out of oven and let cool for 15 minutes. Apply pie filling on top and refrigerate so filling and cheesecake are cool. Enjoy!

Cheesecake Cups

914

Cherry Baby Cakes


Makes about 60. 1 1/3 cups flour 2/3 cup granulated sugar 2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup milk 1/4 cup butter, softened 1 egg 1 teaspoon vanilla extract 2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary Icing 2 1/2 cups sifted confectioners' sugar 1/2 teaspoon vanilla extract 2 tablespoons milk 60 maraschino cherries with stems, drained To make cupcakes: Preheat oven to 350 degrees. Line 60 (1 3/4inch) muffin cups with miniature paper bake cups; set aside. In a large mixing bowl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter. Bake cupcakes about 12 minutes or until a wooden hpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack. To make icing: In a small bowl, combine confectioners' sugar, vanilla extract and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. To garnish: Pat cherries dry with clean paper toweling. Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Cherry Baby Cakes

915

Chocolate Cheesecake "Petit Fours"


While many chocolate desserts are rich, this one is so rich that some years ago we devised a special way of serving small portions; bake the cheesecake in rectangular pans, then cut it into 1 1/2 inch squares (Petit Fours), topping each with a chocolate coffee bean. Serve the Petit Fours on a large platter and let people help themselves to as many as they want. Makes 45 Petit Fours or two 9inch cakes. Preheat oven to 325 degrees F. Use 3 disposable aluminum roll pans 8 5/16 x 5 5/16 x 1 inch, or two 9inch springform pans. Chocolate Cookie Crust 2 dozen chocolate sugar cookies (recipe follows) or 8 1/2 ounce package chocolate wafers 8 tablespoons butter, cut into 1/2inch bits and chilled 1/4 teaspoon ground cinnamon Cheesecake Filling 8 ounces semisweet chocolate, coarsely chopped 1 1/2 pounds cream cheese, at room temperature 1 cup granulated sugar 3 eggs 4 teaspoons unsweetened cocoa 1 1/2 teaspoons vanilla extract 1 tablespoon instant espresso coffee dissolved in 1 teaspoon hot water 2 cups sour cream Optional Decoration Chocolate coffee beans To make the crust, chop the cookies in a food processor until fine crumbs are formed. Add the chilled butter cubes and cinnamon, and process until evenly blended. Divide this mixture equally among the pans and, using your fingers, press evenly on the bottom to form a crust. Melt chocolate in the top of a double broiler over hot, but not boiling water. Remove from the heat and cool. Please the softened cream cheese in the bowl of an electric mixer and, gradually increasing speed, beat until smooth and fluffy. Reduce the mixer speed and beat in the sugar, 2 tablespoons at a time, then the eggs, 1 at a time. Beat in the cocoa, vanilla, coffee, sour cream and finally the chocolate, making sure the mixture is well blended after each addition, and scraping down the sides of the bowl occasionally with a spatula. Pour the mixture into the prepared pans. Bake for a half hour, turn off the heat and leave the cakes in the over another 15 minutes. Remove from the oven, cool and refrigerate until well chilled. Just before serving, unmold the cakes from the pans and place them on a cutting board. Cut the cakes Chocolate Cheesecake "Petit Fours" 916

The Ultimate Cake Book into 1 1/2inch squares with a sharp thinbladed knife, wiping it clean between each cut. Top each square with a chocolate coffee bean. NOTE: Baking the cheesecake in disposable aluminum pans makes unmolding quite simple; snip the corners of the pans with scissors, bend the sides down and unmold the cake. This cheesecake keeps in the refrigerator for up to a week and freezes beautifully. Defrost before serving.

Chocolate Cheesecake "Petit Fours"

917

Chocolate Cherry Bundtlettes


Makes 8 Bundtlettes. 1 (18.25 ounce) box devil'sfood cake mix 1 (21 ounce) can cherry pie filling 2 large eggs, beaten 1 teaspoon almond extract 12 ounces miniature chocolate chips Preheat oven to 325 degrees F. Prepare an 8cup Bundtlette pan with unsalted solid vegetable shortening and flour or by spraying with Baker's Joy. Prepare batter: In a mixing bowl, combine all ingredients until well blended. Spoon batter into prepared molds, filling twothirds full. Place on center rack of preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cakes: Allow the cakes to cool in the pan 5 minutes. Turn out onto wire rack or serving plate to complete cooling. Dust with confectioners' sugar before serving.

Chocolate Cherry Bundtlettes

918

Chocolate Lava Cakes


Chocolate Lava Filling 3 ounces bittersweet chocolate, finely chopped or semisweet chocolate 6 tablespoons whipping cream 1 tablespoon light corn syrup 1 teaspoon vanilla extract Cakes 8 ounces bittersweet chocolate, finely chopped 1/4 cup hot coffee or water 1 1/2 teaspoons vanilla extract 3/4 cup allpurpose flour 1/8 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 3 large eggs, separated Topping Cocoa powder for the tops Ice cream or custard sauce for serving These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven. For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic. Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla extract; set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425 degrees F. Generously butter eight 4ounce souffl dishes or ramekins. Place them on a jellyroll pan. Melt the chocolate with the coffee. Set aside to cool for 15 minutes. Stir in vanilla extract. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest. Fill each prepared souffl dish about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.

Chocolate Lava Cakes

919

The Ultimate Cake Book Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over.

Chocolate Lava Cakes

920

Cornmeal Shortcakes
6 tablespoons unsalted butter, well chilled and cut into small pieces 2 1/4 cups unbleached allpurpose flour plus extra for the work surface 3/4 cup yellow cornmeal 1/4 cup granulated sugar 1 tablespoon baking powder 1 cup chilled buttermilk Position a rack in the upper third of the oven and preheat the oven to 425 degrees F. Lightly butter a baking sheet. In a food processor, combine the 2 1/4 cups flour, cornmeal, sugar and baking powder. Pulse to blend. Add the butter and process until a coarse meal forms. With the motor running, add buttermilk through the feed tube just until a crumbly dough forms. Lightly flour the work surface. Turn the dough out and lightly knead and gather it into a soft ball. Roll the dough out into a 12 x 6inch rectangle. Cut the dough into 8 equal squares. Transfer the squares to the prepared baking sheet, spacing them well apart. Bake until the shortcakes are crisp and golden and a wooden pick inserted into the center comes out clean, about 15 minutes. Remove from the pan. Use immediately. AmarettoPeach Shortcake 1 batch Cornmeal Shortcakes dough 1 tablespoon granulated sugar 1 cup chilled whipping cream 7 tablespoons amaretto 1/4 cup (1/2 stick) unsalted butter 2 pounds ripe, juicy peaches or nectarines, pitted and cut into eighths 1/4 cup packed light brown sugar 2 tablespoons fresh lemon juice Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly butter a 10inch glass pie plate. Transfer shortcake dough to the prepared pie plate, shaping it into a round about 1 inch thick. Sprinkle the top of the shortcake dough with the white sugar and bake until puffed and golden brown, about 20 minutes. Let the shortcake cool in the pie plate on a rack for 10 minutes. Meanwhile, in a chilled bowl, whip the cream until soft peaks form. Adding one tablespoon at a time, beat 4 tablespoons of the amaretto into the cream. Cover and refrigerate until ready to use. In a large skillet over mediumlow heat, melt butter. Stir in peaches, brown sugar, remaining 3 tablespoons amaretto and lemon juice. Cook, gently stirring once or twice, until the syrup is thick and the peaches are just warmed through, 3 to 5 minutes. Transfer the shortcake to a cutting board. Cut the shortcake in half horizontally. Carefully transfer Cornmeal Shortcakes 921

The Ultimate Cake Book the shortcake bottom to a large serving plate. Spoon about three quarters of the peaches and their syrup evenly over the shortcake bottom. Carefully set the shortcake top over the peaches. Spoon remaining peaches and syrup over the shortcake top. Drizzle the peaches with some of the whipped cream, cut the shortcake into wedges, and serve immediately, passing the remaining cream at the table. Strawberry Shortcake 3 pints strawberries 1/3 cup sugar 1 tablespoon fresh lemon juice 8 Cornmeal Shortcakes 1 1/2 pints strawberry ice cream, slightly softened Thinly slice the strawberries. Combine strawberries, sugar and lemon juice. Let stand at room temperature, stirring twice, for 30 minutes. Split the hot shortcakes horizontally. Place the bottom halves in dessert bowls. Top each shortcake bottom with a scoop of ice cream. Spoon strawberries and their juices evenly over and around, using them all. Place the upper halves of the shortcakes atop the ice cream and strawberries and serve immediately.

Cornmeal Shortcakes

922

Dark Cherry Shortcakes Jubilee


1 (16 1/2 ounce) can pitted dark sweet Bing cherries in syrup 3 to 4 tablespoons cognac, brandy, or dark rum, or to taste 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon, or to taste (optional) 1 pint cherry vanilla ice cream 6 store bought shortcakes Toasted sliced or slivered almonds for garnish (optional) In a medium saucepan, bring the cherries and their syrup to a boil over medium heat. Reduce the heat to mediumlow and simmer until the cherries are heated through, about 1 to 2 minutes. Remove from the heat. In a small bowl, combine the Cognac with the cornstarch and stir until the cornstarch is dissolved. Add the mixture to the cherries. Return to a simmer and cook, stirring, until lightly thickened. Transfer the cherries to a serving bowl and stir in the cinnamon, if desired. Place 1 shortcake on each serving plate, top with a scoop of ice cream, and spoon some of the warm sauce over each serving. Garnish with toasted almonds, if desired.

Dark Cherry Shortcakes Jubilee

923

Double Chocolate Lava Baby Cakes


3/4 cup butter 6 ounces semisweet chocolate pieces (1 cup) 1 recipe Praline Sauce (see below) 3 large eggs 3 large egg yolks 1/3 cup granulated sugar 1 1/2 teaspoons vanilla extract 1/3 cup allpurpose flour 3 tablespoons unsweetened cocoa powder 1/3 cup pecan halves, toasted Preheat oven to 400 degrees F. Lightly grease and flour six 1 to 1 1/4cup souffl dishes or six 10ounce custard cups. Place souffl dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool. Meanwhile, prepare Praline Sauce, cover and keep warm until needed. In a large mixing bowl beat eggs, egg yolks, sugar and vanilla extract with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partiallybaked cake and gently enlarge to make a dimesized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings. Praline Sauce 1/2 cup granulated sugar 1/3 cup packed brown sugar 2 tablespoons dark corn syrup 1/2 cup whipping cream In a heavy medium saucepan granulated sugar, brown sugar and corn syrup. Stir in whipping cream. Cook over mediumhigh heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Double Chocolate Lava Baby Cakes 924

The Ultimate Cake Book Makes 1 cup sauce.

Double Chocolate Lava Baby Cakes

925

Falling Chocolate Cakes with Raspberry Sauce


Raspberry Sauce 4 cups fresh or frozen raspberries 1/2 cup granulated sugar Chocolate cake 2 tablespoons unsalted butter, for greasing ramekins 2 tablespoons allpurpose flour, for dusting ramekins 12 ounces semisweet chocolate, coarsely chopped 1 cup unsalted butter 1 cup granulated sugar 1/2 cup allpurpose flour 6 large eggs For serving 4 cup vanilla ice cream 2 tablespoons confectioners' sugar 6 mint sprigs Raspberry Sauce: Place the raspberries and sugar in a small saucepan, and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Cool. Place half of the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold. Cake: Preheat oven to 350 degrees F. Generously butter and flour six 8ounce ramekins. Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool. Place the sugar, flour and eggs, in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture. Pour the batter into the prepared ramekins, filling them 2/3 to 3/4 of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin, and turn the ramekin upsidedown on a plate to unmold. Serve each cake warm, surrounded by sauce, with a scoop of vanilla ice cream. Garnish with confectioners' sugar and sprigs of fresh mint. Serves 8. Variation: Bake in an 8inch round pan.

Falling Chocolate Cakes with Raspberry Sauce

926

Fresh Rhubarb UpsideDown Baby Cakes


1 2/3 cups allpurpose flour 2 teaspoons baking powder 1 teaspoon salt, preferably kosher or fine sea salt 2 teaspoons pure vanilla extract 1 cup creme fraiche, homemade or storebought, or sour cream 6 ounces unsalted butter, at room temperature 1/2 cup dark brown sugar (lightly packed) 1 tablespoon bourbon 2 tablespoons chopped pecans 6 to 7 stalks (12 ounces) fresh rhubarb, trimmed and cut into 1/4inchthick slices 1 cup granulated sugar 2 large eggs, at room temperature Melted butter, for greasing the pans Lightly sweetened whipped cream or creme fraiche for serving Position a rack in the center of the oven and preheat the oven to 350 degrees F. Brush the insides of 8 mini or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess. Whisk or stir the flour, baking powder, and salt together just to blend; reserve. In a separate bowl, stir the vanilla extract into the creme fraiche and set aside until needed. Melt the 1/2 stick of butter in a heavy skillet. Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts. Stir in the pecans to coat with the caramel and turn off the heat. Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets (cooked sugar cools rapidly). Arrange the rhubarb in circles over the sugar, and set aside while you make the batter. Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a handheld mixer, and beat on mediumhigh speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it the process can take 3 to 4 minutes with a heavyduty mixer and 6 to 8 minutes with a handheld mixer. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately 3 additions of dry ingredients, 2 of creme fraiche. You'll end up with a thick batter. Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter. Put the pans on a jellyroll pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain). As soon as the cakes are removed from the oven, turn them out of their pans onto a rack. Serve with whipped cream if desired. The cakes can be kept wrapped in plastic at room temperature overnight.

Fresh Rhubarb UpsideDown Baby Cakes

927

The Ultimate Cake Book Large Upsidedown Cake: Make the caramel in a heavy 11 or 12inch skilletcast iron is ideal for this. Arrange rhubarb over the caramel, spoon in the batter, and bake the cake for 45 to 50 minutes.

Fresh Rhubarb UpsideDown Baby Cakes

928

Gushing Mocha JavaLava Cakes


Serving size: 4 1/4 cup heavy cream 1 teaspoon instant espresso powder 3 tablespoons butter 3 ounces semisweet chocolate, coarsely chopped 1/2 teaspoon vanilla extract 3 tablespoons allpurpose flour 2 eggs (room temperature) 1/4 cup granulated sugar Confectioners' sugar Vanilla ice cream Preheat oven to 400 degrees F. Butter and flour four 6ounce custard cups. Mix cream and espresso powder in small saucepan. Bring to simmering over mediumlow heat, stirring to dissolve powder. Add butter and chocolate. Stir until melted and smooth. Remove from heat. Stir in vanilla extract and flour. Beat eggs and sugar in bowl on high until light and fluffy, 2 minutes. Stir in chocolate mixture. Pour into cups. Place in 9inch square pan. Bake for about 12 minutes or just until cakes are set and instantread thermometer inserted in cakes registers 160 degrees F. With oven mitts, remove pan from oven. Remove cups from pan. Let stand 1 minute. Run small spatula around side of each cup. Invert cakes onto individual dessert plates. Remove cups. (Unmold immediately or cakes will stick.) Leave cups over cakes to keep warm, if desired. Dust with confectioners' sugar and serve with vanilla ice cream, if desired.

Gushing Mocha JavaLava Cakes

929

Individual Volcano Cakes


Frozen Lava 1 1/2 cups granulated sugar 1/2 cup water Pinch of cream of tartar 1/2 cup cream 4 tablespoons unsalted butter In a heavy saucepan, bring sugar, water and cream of tartar to a boil over mediumhigh heat. If crystals form on the sides of the pan, cover the pan for 30 seconds or as long as 5 minutes so steam rinses off the sides. When the caramel darkens, you may swirl the pan to even the color. Take the caramel to the color of iced tea. Remove from heat and pour in cream. Caramel will spatter, so stand back. Return to heat and stir until smooth. Stir in butter until smooth, then remove from heat. Pour 1/3 of the caramel into a buttered 8inch square baking dish. Chill very well. Form this cold caramel into 8 pear shapes about the size of walnuts, then put the pieces on a plate and freeze them. Reserve the remaining 2/3 caramel to rewarm later and use as sauce. Volcano Cakes 8 (1 ounce) squares semisweet chocolate 1/2 cup unsalted butter 3 whole eggs 3 egg yolks 1/3 cup granulated sugar 2 teaspoons vanilla extract 3/4 cup flour Preheat oven to 425 degrees F. Heavily butter and then flour 8 (1cup) ramekins or coffee cups. Set cups on a cookie sheet. Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled. Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like cream and become beigecolored. Fold in the cooled chocolate and vanilla extract. Sift the flour over chocolate and fold in. Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a piece of frozen lava deep into the center of the halfbaked batter in each cup. Return to oven and bake for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool in cups on a wire rack for 10 minutes. Chocolate Sauce 8 (1 ounce) squares semisweet chocolate 1 cup cream 1/2 cup granulated sugar Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, Individual Volcano Cakes 930

The Ultimate Cake Book patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups. To assemble, warm remaining caramel sauce and make Chocolate Sauce. Pour some caramel sauce on each plate, tilting so caramel coats the surface. Drizzle Chocolate Sauce in a northsouth zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going eastwest to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, caramel will spill out of the warm cake.

Individual Volcano Cakes

931

Liqueur Pound Cakes


Pound Cake 1 1/2 cups butter (at room temperature) DO NOT USE MARGARINE 1 pound confectioners' sugar, sifted 6 large eggs 1 teaspoon vanilla extract 2 3/4 cups Soft As Silk cake flour In a large bowl, use an electric mixer to beat butter until creamy. Gradually add sifted confectioners' sugar to butter, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract. Gradually mix cake flour into creamed mixture. Prepare 4 loaf pans, each about 3 1/2 x 7 inches. Butter each loaf pan, then dust lightly with flour. Scrape batter mixture evenly into pans. Smooth the top surfaces. Bake at 300 degrees F for 50 minutes, until wooden pick comes out clean. Cool on a rack for 5 minutes. Turn cake out and immediately return cake to pan. With a slender wooden skewer, wooden pick or fork, poke 1 inch deep holes, about 1/2 inch apart, all over the top of cakes. Immediately pour an equal amount of syrup over each cake. It will soak in. Let cool on rack for 30 minutes. Remove from pan and serve, or wrap securely and store in a cool area. Can store for up to 1 month in the refrigerator or 6 months in the freezer. Bring to room temperature before serving. Liqueur Syrup 2 cups granulated sugar 1/2 cup light corn syrup 3/4 cup water 1 1/4 cups Amaretto (rum, almond, hazelnut or orangeflavored liqueur) In a 2 or 3quart saucepan, combine sugar, light corn syrup and water. Over medium heat stir slowly until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil for 1 minute until sugar dissolves and liquid is clear. If you don't cover the pan and if you stir while the syrup boils, crunchy sugar crystals will form in the finished cake. Remove from heat and uncover. Let stand to cool slightly, about 5 minutes. Stir in the liqueur. Ready to pour into pound cakes or can store (can even be frozen!). Makes 3 1/2 cups syrup.

Liqueur Pound Cakes

932

Little Cherry Cheesecakes


16 ounces cream cheese, softened 3/4 cup granulated sugar 2 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract Vanilla wafer cookies Cherry pie filling Beat cream cheese, sugar, eggs, lemon juice and vanilla extract until creamy. Line mini tart pans with midget paper liners; fit one vanilla wafer in each cup. Fill cups with the cheese mixture. Bake at 375 degrees F for 15 minutes. Cool. Top with 1 teaspoon of cherry pie filling.

Little Cherry Cheesecakes

933

Little Dixie Pound Cake


3 tablespoons butter (no substitutes), softened 6 tablespoons granulated sugar 1 egg 6 tablespoons allpurpose flour Pinch of baking soda 7 teaspoons buttermilk 1/4 teaspoon vanilla extract 1/8 teaspoon orange extract In a small mixing bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5 3/4 x 3inch loaf pan. Bake at 350 degrees F for 30 to 35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack. Yields 1 mini loaf.

Little Dixie Pound Cake

934

Little Red Velvet Cakes


Cakes Cooking spray 2 1/4 cups allpurpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon unsweetened cocoa powder 1 (1 ounce) bottle red food coloring 1 cup buttermilk 1 tablespoon distilled white vinegar 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 cup plus 2 tablespoons unsalted butter, softened 1 2/3 cups granulated sugar 2 large eggs Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 2 teaspoons vanilla extract 1 (1 pound) box confectioners sugar Garnish (optional) Sour fruit candies Cakes: Preheat oven to 350 degrees F. With spray, coat 6 (4 to 4 1/2inch diameter) nonstick individual springform pans; dust with flour; tap out excess. In bowl, mix flour, baking powder and salt. In small cup, dissolve cocoa powder in food coloring. In 1quart bowl, mix buttermilk, vinegar, baking soda and vanilla extract. In large bowl, with mixer at medium speed, beat butter and sugar until fluffy. Beat in eggs, then cocoa mixture. At low speed, alternately beat in flour mixture with buttermilk mixture until blended. Spread in pans. Bake 22 minutes, until pick inserted into centers comes out clean. Let cool in pans on rack. Cut around top edges of cakes to loosen; remove sides of pans. Invert cakes on rack; remove pan bottoms. Reinvert cakes. Frosting: In medium bowl, beat cream cheese, butter and vanilla extract until light and fluffy. At low speed, gradually beat in confectioners sugar until no lumps remain and frosting is spreadable. With serrated knife, split cakes horizontally. Fill and frost with cream cheese frosting. Refrigerate cakes until frosting is firm. Garnish with sour fruit candies, if desired. Cakes can be refrigerated in airtight container up to 2 days before serving.

Little Red Velvet Cakes

935

Maple Java Baby Bundt Cakes with Maple Java Butter Sauce
1 1/4 cups allpurpose flour 1/2 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon each ground cinnamon, nutmeg, allspice and cloves 8 tablespoons butter, softened 1 cup granulated sugar 3 large eggs 1/3 cup maple syrup 1 1/2 tablespoons Medaglia DOro Instant Espresso, dissolved in 1 teaspoon boiling water, cooled 3/4 cup sour cream Preheat oven to 350 degrees F. Butter and flour eight 8ounce Bundt pans. Combine allpurpose and whole wheat flours, baking powder, baking soda, salt and spices in a large bowl. Stir with a whisk to blend. In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy. Add eggs, one at a time. Add espresso coffee and maple syrup and blend thoroughly. At low speed, beat in flour mixture and sour cream alternately. Spoon equal amounts of batter into prepared Bundt pans and bake for 30 to 35 minutes, or until a wooden pick inserted into the cakes comes out clean. Cool on a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool. Maple Java Butter Sauce 1 cup maple syrup 4 tablespoons butter 2 teaspoons Medaglia DOro Instant Espresso dissolved in 2 teaspoons boiling water, cooled 2 tablespoons bourbon 1/2 cup walnuts, coarsely chopped Vanilla ice cream (optional) Combine maple syrup and butter in a small saucepan and simmer for 15 minutes. Remove from heat and stir in the espresso and bourbon. Brush each cake with some of the sauce. Add walnuts to the remaining sauce. When ready to serve, reheat sauce just until warm and pour a spoonful over each Bundt cake. Serve with a small scoop of vanilla ice cream, if desired. NOTE: One 8 to 9inch Bundt pan can be used instead of individual 8ounce pans. Bake the large Bundt cake for 45 to 50 minutes or until a wooden pick inserted into cake comes out clean. Makes 8 servings.

Maple Java Baby Bundt Cakes with Maple Java Butter Sauce

936

Martha Grimes' Fairy Cakes


2/3 cup flour 1 teaspoon baking powder 3 eggs 2/3 cup granulated sugar 2 tablespoons butter, melted 1 tablespoon hot water Filling 1 cup heavy whipping cream 1/4 cup granulated sugar 1/2 teaspoon vanilla extract Food coloring, as needed To make cakes: Preheat oven to 425 degrees F. Grease and flour 2 (12cup, 1 1/2inch) muffin tins (to make 24 cakes). Set aside. Sift together flour and baking powder; set aside. Place eggs and sugar in a bowl and whisk until thick. Fold in flour mixture gently. Add melted butter and hot water. Blend thoroughly, using spoon. Divide mixture into muffin tins. Bake 8 to 10 minutes. To make filling: While whipping the cream with an electric mixer set on mediumhigh speed, gradually add sugar and vanilla extract. Beat until the texture of shaving cream. If desired, divide mixture and stir in food coloring. To assemble cakes: With a sharp, pointed knife, cut away risen area from the top of each cake and set aside (do not discard). Fill hole with a dollop of whipped cream. Cut reserved top sections in half to form "wings." Place wings on top of cream and you have fairy cakes. Makes 24 cakes.

Martha Grimes' Fairy Cakes

937

Melting Moments Chocolate Cakes


1/2 cup (1 stick) butter 6 ounces bittersweet chocolate (not unsweetened) 2 eggs 2 egg yolks 1/4 cup granulated sugar 2 tablespoons flour Cocoa for dusting Sweetened whipped cream Preheat oven to 450 degrees F. Butter and six 4ounce ramekins and lightly dust with cocoa. Tap out the excess cocoa. Set the ramekins on a cookie sheet. In microwave, melt butter with the chocolate. Remove and stir every 30 seconds until chocolate and butter have melted. Set this to the side to cool. In a medium bowl of an electric mixer, beat the eggs, egg yolks and sugar at high speed until the egg mixture is thickened and pale yellow in color. Whisk the chocolate until smooth. Fold the cooled chocolate mixture into the eggs along with the flour. Spoon the mixture into the prepared ramekins and bake for 12 minutes. Let the cakes cool for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over and let stand for 10 seconds, then unmold. Serve at once with sweetened whipped cream

Melting Moments Chocolate Cakes

938

Mini Bundt Cakes with Chocolate Ganache


1 cup (2 sticks) butter or margarine, at room temperature 1 1/4 cups granulated sugar 3 eggs 2 teaspoons vanilla extract 1 1/2 cups allpurpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Chocolate Ganache (recipe follows) Decoration (optional): Darkor whitechocolate curls Mini chocolate chips Nonpareil candies 1. Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray. 2. Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla. 3. Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture; beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans. 4. Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely. 5. Drizzle with Chocolate Ganache. Decorate as desired. Chocolate Ganache: Bring 1 1/2 cups heavy cream in saucepan to boiling. Remove from heat. Add 6 squares (1 ounce each) bittersweet chocolate, 6 squares semisweet chocolate; stir until smooth. Add 1 1/2 teaspoons vanilla extract. Cover; let stand 30 minutes, until coating consistency (makes enough to coat 6 cakes, 1/2 cup per cake). If just drizzling cakes, reduce cream to 1/2 cup and chocolate to 2 ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake). Chocolate Mini Bundt Cake Variation Melt 4 square (1 ounce each) unsweetened chocolate in small saucepan. Prepare cakes as above, beating in chocolate with vanilla extract (step 2). Drizzle chocolate cakes with white Confectioners' Glaze. Confectioners' Glaze Beat 2 cups sifted confectioners' sugar, 2 to 2 1/2 tablespoons milk and 1/4 teaspoon salt in small bowl until smooth.

Mini Bundt Cakes with Chocolate Ganache

939

Mini MochaToffee Crunch Cheesecakes


For 36 cheesecakes 36 commercial prebaked miniature phyllo dough shells 1 1/2 teaspoons instant coffee granules 1 teaspoon hot water 1 teaspoon Kahla (coffeeflavored liqueur) 1/2 cup granulated sugar 1/2 cup (4 ounces) 1/3lessfat cream cheese 1/2 cup (4 ounces) blockstyle fatfree cream cheese 1 tablespoon allpurpose flour 1/4 teaspoon vanilla extract 1 large egg 3 tablespoons toffee bits (such as Skor) Look for prebaked miniature phyllo dough shells in your supermarket's freezer section or at Middle Eastern markets. (There are usually 15 shells in a package.) Place the shells in miniature muffin cups to prevent them from overbrowning. Preheat oven to 350 degrees F. Place 1 phyllo shell into each of 36 miniature muffin cups. Combine coffee granules, hot water, and Kahla in a small bowl. Place coffee mixture, sugar, and the next 5 ingredients (sugar through egg) in a food processor; process until smooth. Spoon about 1 tablespoon cheese mixture into each shell; discard the remaining filling. Sprinkle cheesecakes evenly with toffee bits. Bake at 350 degrees F for 15 minutes or until set. Remove from pans, and cool on a wire rack. Yield: 3 dozen (serving size: 1 mini cheesecake)

Mini MochaToffee Crunch Cheesecakes

940

Mini Peppermint and Chocolate Chip Cheesecakes


Makes 48 servings. Crust 1 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies) 2 tablespoons granulated sugar 2 tablespoons butter, melted Cooking spray Filling 12 hard peppermint candies, divided 2/3 cup (5 ounces) blockstyle fatfree cream cheese, softened 1/2 cup (4 ounces) 1/3lessfat cream cheese, softened 1/4 cup granulated sugar 2 tablespoons flour 2 large egg whites 1 large egg 1 (8ounce) carton lowfat sour cream 1/4 cup semisweet chocolate mini chips 1/4 teaspoon peppermint extract 1 cup frozen fatfree whipped topping, thawed 2 tablespoons chocolate sprinkles To cut this recipe in half, just omit the egg whites from the filling. Preheat oven to 325 degrees F. To prepare crust, combine the first 3 ingredients in a small bowl. Press about 11/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325 degrees F for 5 minutes. To prepare the filling, place 6 candies, fatfree cream cheese and the next 6 ingredients (fatfree cream cheese through sour cream) in a food processor; process until smooth. Stir in mini chips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325 degrees for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes. Yield: 4 dozen (serving size: 1 cheesecake).

Mini Peppermint and Chocolate Chip Cheesecakes

941

Miniature Amaretto Cakes


1 cup butter 4 eggs 2 cups allpurpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1 1/2 cups granulated sugar, divided 1/2 cup water 1 cup Amaretto, divided 1 1/2 teaspoons finely shredded lemon peel 1 teaspoon vanilla extract 3 tablespoons brown sugar 3 tablespoons light corn syrup Generously grease and flour eight 4inch fluted tube pans or twenty 2 1/2inch muffin pans. Let butter and eggs stand at room temperature for 30 minutes. Stir together flour, baking powder and nutmeg. In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add 1 cup of the sugar, 2 tablespoons at a time, beating on mediumhigh speed about 6 minutes or until mixture is very light and fluffy. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Stir in 1/3 cup of the Amaretto, the lemon peel, and vanilla. Gradually add flour mixture, beating on mediumlow speed just till combined. Pour batter into prepared pans. Bake at 325 degrees F for 20 to 25 minutes for 4inch pans, 22 minutes for muffin pans, or until a wooden pick inserted near center comes out clean. Cool on rack 10 minutes. Remove cakes from pans. Cool thoroughly. Prick fluted top and sides of each cake or top and sides of each cupcake generously with tines of a fork. For syrup, in saucepan combine remaining sugar, brown sugar, corn syrup, and 1/2 cup water. Cook and stir over medium heat until bubbly and sugar is dissolved; remove from heat. Stir in remaining Amaretto. Cool 5 minutes. Dip top and sides of each cake or top and sides of each cupcake into syrup. Place on wire rack above a baking sheet. Spoon or brush remaining syrup over tops of cakes. Cool. Wrap cakes individually in plastic wrap; chill up to 3 weeks. (Or, transfer to a tightly covered container and chill up to 3 weeks.) For giving, place the individually wrapped cakes in a tissuepaperlined box. Or place on foilcovered cardboard and overwrap with cellophane. Makes 8 miniature cakes or 20 cupcakes, 4 gifts.

Miniature Amaretto Cakes

942

Miniature Bundt Pound Cakes


2 1/2 cups cake flour 1/2 teaspoon salt 1 cup unsalted butter, room temperature 2 1/2 cups granulated sugar 6 large eggs 1 tablespoon vanilla extract 1 cup heavy whipping cream Mini Bundt Pan Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour mini Bundt pan. Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs one at a time, beating until well blended after each addition. Beat in vanilla extract. Beat in flour mixture alternately with whipping cream in 3 additions until blended. Divide mixture among prepared Bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans for 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely. Drizzle with your choice of glaze. Let stand until glaze is set. Store in airtight containers at room temperature.

Miniature Bundt Pound Cakes

943

Miniature Lemon Custard Cakes


3 tablespoons butter 1 cup granulated sugar 3/4 cup fresh lemon juice 1 tablespoon grated lemon zest 2 eggs 6 egg whites 8 ounces angel food cake, thinly sliced Combine the butter and sugar in the top of a double boiler. Cook and stir over mediumhigh heat until well mixed and the butter is melted. Add lemon juice and grated zest, and mix well. Combine eggs and egg whites, and beat until frothy. Add to sugar mixture and cook, stirring constantly, until thick, about 10 minutes. Remove from heat and allow to cool slightly. Distribute onethird of the cake slices among the bottoms of eight glass dishes. Cover with 1/3 of the lemon sauce. Repeat layers two more times, ending with a layer of lemon sauce on top. Cover each dish tightly and refrigerate for at least 6 hours or overnight before serving. Makes 8 servings.

Miniature Lemon Custard Cakes

944

Molten Chocolate Baby Cakes


1/4 cup soft unsalted butter, plus more for greasing 12 ounces bittersweet chocolate 1/2 cup granulated sugar 4 large eggs, beaten with a pinch of salt 1 teaspoon vanilla extract 1/3 cup allpurpose flour 6 individual (6 ounce) custard cups, buttered Baking parchment Preheat oven to 400 degrees F, putting a baking sheet in at the same time. Lay 3 of the custard cups on a sheet of doubled baking parchment. Draw around them, remove, and then cut out the discs as marked. Press into base of the cups. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt and vanilla extract. Add the flour, and when smoothly combined scrape in the cooled chocolate, blending into a smooth batter. Divide batter between the 6 custard cups. Quickly remove the baking sheet from the oven, arrange the cups on it and replace into the oven. Bake for 10 to 12 minutes, and as soon as you take them out of the oven, tip onto small plates or shallow bowls. Serves 6.

Molten Chocolate Baby Cakes

945

Old Fashioned Strawberry Shortcake


Serves 8 1 quart strawberries 3 to 4 tablespoons granulated sugar Kirschwasser or framboise liqueur to taste (optional) For the shortcake 2 cups allpurpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 6 tablespoons butter 3/4 cup milk 2 egg yolks For the cream 1 pint heavy cream 1 or 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract (optional) Softened butter (optional) To prepare the berries, wash, hull and either cut them in half or slice them. Toss with the sugar and optional kirschwasser. Do not let them stand more than several hours. To make shortcakes, into a mixing bowl sift together the flour, baking powder, sugar, and salt. Add the butter and rub the dry ingredients with the butter between the fingertips until the mixture looks like coarse meal. In a small bowl, with a fork, beat the milk and egg yolks together. Add the liquid to the dry ingredients and, still with a fork, mix gingerly until the dough binds together. Onto a lightly greased or nonstick baking sheet, drop the dough off a large spoon, dividing the dough into 8 neat but irregular mounds. Space the shortcakes at least 2 inches apart. Bake in a preheated 425 degree F oven for about 15 minutes or until the biscuits are tinged with brown. While the shortcakes are in the oven, in a large bowl, whip the cream. When it is starting to mount, add a tablespoon or 2 of sugar and the optional vanilla. Whip just until the cream is thick but still loose enough to roll off a spoon. To assemble: When the biscuits are done, let them cool a minute, then split them in half with a fork, as you would an English muffin. Butter the shortcakes lightly, if desired, placing the bottom of each biscuit on a serving plate. Cover with the berries and some of their juice, then the top halves of the biscuits. Spoon the whipped cream over each shortcake and top with a few more berries.

Old Fashioned Strawberry Shortcake

946

The Ultimate Cake Book To prepare in advance: The berries must be macerated no more than a few hours, but the biscuits can be prepared and refrigerated on the baking sheet, covered with plastic, for 1 day. The cream should be whipped at the last moment. Variation: Naturally, you can use any macerated or poached fruit, instead of strawberries.

Old Fashioned Strawberry Shortcake

947

Oozing Chocolate Cakes


Yields: 4 individual cakes 4 ounces good quality bittersweet chocolate 1/2 cup (1 stick) unsalted butter 2 eggs 2 egg yolks 1/4 cup allpurpose flour 1/4 cup plus 1 tablespoon granulated sugar 1/4 teaspoon salt Preheat oven to 375 degrees F. In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool. In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix until just well blended; as little air as possible to be incorporated. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air. Butter and flour 4 individual 1/2 cup ramekins or 4 ounce aluminum souffl cups, tapping afterwards to remove excess flour. Pour the chocolate batter into the ramekins. Place ramekins in the middle rack of the oven and bake for 9 to 11 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a wooden pick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary. Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with a heavy knife blade if the cake does not fall out by itself. Serve with a spoon.

Oozing Chocolate Cakes

948

Pasteles de Cacao (Cocoa Cakes)


1/2 cup butter 1 cup granulated sugar 3 eggs 3/4 cup cocoa 1 1/2 cups flour 3 teaspoons baking powder 1/8 teaspoon salt 2/3 cup milk 1 teaspoon vanilla extract Beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well. Sift together cocoa, flour, baking powder and salt. Add dry ingredients alternately with milk until thoroughly mixed. Mix in vanilla extract. Spoon batter into greased and floured muffin tins. Fill 2/3 full. Bake at 375 degrees F until cake tester comes out clean, about 20 minutes. Do not overbake. Remove cakes from tins and cool on wire racks. Serve warm or cold.

Pasteles de Cacao (Cocoa Cakes)

949

Pineapple UpsideDown Cake Miniatures


1 (18.25 ounce) box yellow cake mix 1 can crushed pineapple, drained 1 jar maraschino cherries 1/2 cup brown sugar 1 tablespoon butter Prepare cake mix as indicated on box. (Pineapple syrup can be substituted for part of the water indicated on the box.) Use small custard cups. Make paste of butter and brown sugar. Spread paste around bottom of custard cups. Sprinkle crushed pineapple over the butter/sugar mixture. Place cherry in the middle of the pineapple mixture. Pour cake mix into cups not quite half full. Cook each cake approximately 1 1/2 to 2 minutes on HIGH in microwave oven. Use caution when removing them from the microwave and turning out onto a plate.

Pineapple UpsideDown Cake Miniatures

950

Pineapple UpsideDown Mini Bundts


6 maraschino cherries, coarsely chopped 1 (20 ounce) can crushed pineapple, drained, syrup reserved (divided) 1/3 cup packed brown sugar 3 tablespoons melted butter 1 (16 to 17 ounces) box pound cake mix 1 teaspoon lemon peel 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Combine cherries, 1/2 cup drained pineapple, brown sugar and melted butter. Spoon into greased Bundt muffin tin, multimini Bundt pan or jumbo muffin pan, dividing evenly. Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining drained crushed pineapple. Spoon into pan, over pineapple mixture, filling each of the six cups nearly full. Place remaining batter into greased and floured 8 1/2 x 4 1/2inch loaf pan. Bake in preheated oven 30 to 40 minutes or until cakes test done and tops are lightly browned. (Loaf pan may take a few minutes longer.) Cool in pans 5 minutes, then turn out onto wire rack or serving plate to complete cooling. Makes 6 muffins or miniBundts, plus one loaf cake. NOTE: If desired, pineapplebrown sugar mixture can be doubled, and half can be placed in the loaf pan before adding batter. An 8inch square pan could be used, too, but cake will not bake as long.

Pineapple UpsideDown Mini Bundts

951

Sunken Raspberry Cakes with Raspberry Sauce


6 ounces bittersweet chocolate, chopped (175 g) 1/3 cup butter (75 mL) 4 eggs, separated 2/3 cup granulated sugar (150 mL) 2 tablespoons cocoa powder, sifted (25 mL) Raspberry Sauce (recipe follows) 1 cup raspberry sorbet (250 mL) Preheat oven to 350 degrees F (180 degrees C). Grease eight 6 ounce (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside. In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside. In another heatproof bowl over saucepan of gently simmering water, whisk egg yolks with 1/2 cup (125 mL) of the sugar; cook, whisking constantly, until light and thickened, about 8 minutes. Fold onequarter into chocolate mixture; fold in remaining yolk mixture. Set aside. In large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tablespoons (25 mL) at a time, until stiff peaks form. Fold cocoa and onethird of the egg whites into chocolate mixture; fold in remaining egg whites. Spoons into prepared ramekins. Bake in center of oven until puffed and edges are set, about 20 minutes. (Makeahead: Cover and refrigerate for up to 1 day.) Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top with scoop of raspberry sorbet. Yield: 8 servings Raspberry Sauce 1 package (300 g) frozen raspberries, thawed 1/3 cup water (75 mL) 2 tablespoons granulated sugar (25 mL) 1 teaspoon lemon juice (5 mL) In blender or food processor; pulse together raspberries, water, sugar and lemon juice until smooth; press through fine sieve to remove seeds. (Makeahead: Refrigerate in airtight container for up to 1 week.) Yield: 1 1/2 cups (375 mL)

Sunken Raspberry Cakes with Raspberry Sauce

952

Raspberry Angel Food Shortcakes


Makes 12 servings 1 box angel food cake mix 24 paper baking cups 1/2 cup raspberry preserves 2 cups fresh raspberries 1/4 cup confectioners' sugar Preheat oven to 350 degrees F. Prepare cake batter according to package directions. Place the paper baking cups in muffin pans. Pour the angel food batter into the baking cups until threequarters full. Bake according to package directions or until golden brown. Remove the cupcakes from the oven, and allow to cool. When cool, remove the paper cups. Cut each cupcake in half. Spread the bottom half with preserves, and put the other half back on top. Place the fresh raspberries on top of the cupcakes, and dust lightly with confectioners' sugar.

Raspberry Angel Food Shortcakes

953

Raspberry Steamer Cakes


2 cups fresh raspberries 2 cups unbleached white flour 4 teaspoons baking powder 1/2 teaspoon salt 1 cup granulated sugar 4 tablespoons margarine or butter 2 eggs, well beaten 1 cup milk Clean raspberries. Set aside. Mix flour, baking powder, salt and sugar. Cut in margarine or butter. Add the eggs, raspberries and milk. Pour into 6 wellgreased custard cups. Place cups on a steaming rack over boiling water in a wok or pot. Cover and steam for 90 minutes. Check water level occasionally, adding more as needed. Unmold and enjoy!

Raspberry Steamer Cakes

954

Seaside Shortcakes
1 (10.2 ounce) can (5 biscuits) Pillsbury Grands! Refrigerated Buttermilk Biscuits 1/2 cup dry white wine 1 (16 ounce) jar Alfredo sauce 1 (8 ounce) container cream cheese spread with chives and onion 1 cup frozen baby early peas 1/2 pound shelled deveined cooked medium shrimp 1 (6 ounce) can crabmeat, drained 2 ounces (1/2 cup) shredded Cheddar cheese 1/4 cup chopped fresh chives Heat oven to 375 degrees F. Prepare and bake biscuits as directed on can. Meanwhile, cook wine in large skillet over high heat for 3 to 5 minutes or until slightly reduced. Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally. Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and chives. Yield: 5 servings

Seaside Shortcakes

955

Strawberry Shortcakes
2 pints fresh strawberries 1/4 cup granulated sugar (or add more sugar to taste) Shortcake 2 cups unsifted allpurpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter or margarine, cut into chunks 2/3 cup milk 1 cup heavy cream, whipped stiff or equivalent amount of RediWhip or Cool Whip Thoroughly wash strawberries BEFORE hulling (otherwise juice is lost into the water, and berries become "waterlogged"). Drain and remove hulls. Thinly slice berries into into a medium bowl; toss with 1/4 cup sugar. Refrigerate. (Additional juice will form as strawberries stand.) Preheat oven to 425 degrees F. To make shortcakes: In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender (or two knives), cut in 1/2 cup butter until mixture resembles coarse cornmeal. In center of mixture, make a well; pour in milk. Lightly mix with a fork until the flour mixture is moistened. (Dough will be lumpy). Turn dough out onto a clean, lightly floured work surface; knead dough 8 to 10 times, or until smooth. (But do not overwork, or biscuits will be tough.) Roll dough to 3/4inch thick. With a floured biscuit cutter, using a straight up and down motion, cut biscuits. Lightly press scraps together and reroll; cut additional biscuits. (You should get at least 12 biscuits altogether.) Place biscuits about 1 inch apart on an ungreased cookie sheet. Bake on center rack of oven for 11 to 13 minutes, or until tops of biscuits are a light golden color. Split biscuits; place 2 halves, cut side up in 6 dessert dishes. Spoon half the strawberries over the biscuits. Top strawberries with 2 additional biscuit halves, cut side down. Spoon remaining strawberries over the biscuits. Garnish each serving with a generous spoonful of whipped cream. Serve immediately. Makes 6 servings.

Strawberry Shortcakes

956

The One and Only Authentic Southern Strawberry Shortcake


2 cups allpurpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 1 large egg, beaten 2/3 cup halfandhalf Butter for spreading 4 cups fresh, ripe strawberries, rinsed, hulled, sliced in half, and sugared, to taste 1 cup heavy cream, whipped to stiff peaks Preheat the oven to 450 degrees F. In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and using a pastry cutter or two knives, cut the butter into the mixture until crumbly. In a small bowl, combine the egg and half and half and mix until well blended. Then add the flour mixture and stir until the mixture is thoroughly moist. Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2 inch thickness, then, using a floured 3inch biscuit cutter, cut out six biscuits. Place the biscuits on an ungreased baking sheet and bake on the upper rack of the oven till slightly brown on top, about 10 minutes. While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a plate. Spoon berries and cream onto the biscuits and serve while still warm. Servings: 6

The One and Only Authentic Southern Strawberry Shortcake

957

Warm Chocolate Date Cakes


1 cup Sunsweet Dates, finely chopped 2 tablespoons finely chopped toasted hazelnuts or walnuts 1/3 cup butter 6 ounces bittersweet chocolate, chopped 3 large eggs 3 large egg yolks 1/4 cup granulated sugar 3 tablespoons flour 2 tablespoons hazelnut or other liqueur 1 teaspoon vanilla extract Butter 6 (3/4 cup) custard cups. Sprinkle dates and nuts in bottom of cups, dividing evenly. In small saucepan, stir butter and chocolate over low heat until melted. Cool. Preheat oven to 375 degrees F. With electric mixer, beat eggs, egg yolks and sugar on high speed until mixture is light and fluffy, about 8 to 12 minutes. Beat in flour. Gently stir in chocolate mixture, liqueur and vanilla extract. Blend well. Pour batter into prepared custard cups and place on baking sheet. Bake for 12 minutes or until set around sides but soft in center. Cool for 5 minutes. Run a sharp knife around edge of each and invert onto plates. Serve with ice cream or whipped cream, if desired. Makes 6 servings.

Warm Chocolate Date Cakes

958

7Up Bundt Cake


1 1/2 cups (3 sticks) butter, softened 3 cups granulated sugar 5 eggs 3 cups allpurpose flour, sifted (or use cake flour) 2 tablespoons lemon extract 3/4 cup 7Up Preheat oven to 325 degrees F. In a large bowl, cream butter thoroughly. Slowly add sugar and cream together until fluffy. Beat in eggs, one at a time, beating well after each. Slowly add flour and mix well. Stir in lemon extract and 7Up. Pour batter into a wellgreased and floured Bundt or tube pan. Bake for 1 1/2 hours, until done.

7Up Bundt Cake

959

7Up Cake
Cake 1 small box vanilla instant pudding 1 (18.25 ounce) box white or yellow cake mix 3/4 cup vegetable oil 4 eggs 1 (10 ounce) 7Up Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each addition. Blend 7Up into batter. Pour into three 9inch cake pans that have been greased and floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove layers from pans and cool on racks. Place Filling between layers and on top of cake. Variation Use lemon cake mix and instant pineapple pudding mix. Filling 1 1/2 cups granulated sugar 2 tablespoons flour 2 eggs 1/2 cup butter or margarine 1 (8 ounce) can crushed pineapple, drained 1 (4 ounce) can coconut 1/2 cup nuts Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler and cook until consistency of syrup. Add remaining three ingredients.

7Up Cake

960

7Up Lemon Cheesecake with Strawberry Glaze


Crust 2 cups graham cracker crumbs 1/2 cup butter, melted 1/2 cup confectioners sugar 1 teaspoon cinnamon Combine well the graham cracker crumbs, confectioners sugar, cinnamon and melted butter. Press onto bottom and part way up sides of buttered 9inch springform pan; chill. 7Up Filling 1 envelope unflavored gelatine 6 tablespoons granulated sugar 1 1/2 cups 7Up, divided 2 eggs, beaten 1 small box lemon pudding and pie filling (not instant) 3/4 cup water Soften unflavored gelatine in 1/4 cup 7Up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 cups 7Up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatine; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7Up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add Strawberry Glaze. Strawberry Glaze 1/2 cup strawberry jelly Fresh whole strawberries Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.

7Up Lemon Cheesecake with Strawberry Glaze

961

7Up Pound Cake


3 cups allpurpose flour, sifted 5 large eggs 3 cups granulated sugar 1 cup butter, softened 1/4 teaspoon salt 1/2 cup vegetable shortening 1 1/2 teaspoons vanilla extract 1/2 teaspoon lemon extract 1 cup 7Up or other lemonlime soda Preheat oven to 325 degrees F. Grease a 12cup Bundt pan. Combine flour and salt in a bowl. Combine remaining ingredients except soda in a large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, for 5 minutes. Reduce speed to low; add dry ingredients and soda, beginning and ending with dry ingredients. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto wire rack, remove pan and cool completely. Makes 16 servings.

7Up Pound Cake

962

CocaCola Brownie Cake


1 3/4 cups granulated sugar 2 1/2 cups sifted flour 1/2 cup (1 stick) butter or margarine 1/2 cup vegetable oil 1 teaspoon baking soda 3 tablespoon cocoa 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup CocaCola Brownie Frosting 3 cups confectioners' sugar 1/4 cup butter or margarine 3 tablespoons cocoa 1/3 cup CocaCola 1/2 teaspoon vanilla extract 3/4 cup chopped pecans Combine all ingredients except vanilla extract and CocaCola. Blend at low speed of mixer, then beat 2 minutes at medium speed. Add vanilla extract, blending in well by hand. Add CocaCola and blend well by hand. Pour into greased tube pan. Bake at 350 degrees F for 50 minutes. Cool and turn onto cake rack. While cake is still warm to touch, top with Brownie Frosting. Frosting: Combine sugar, butter, cocoa, CocaCola and vanilla extract in small bowl. Beat until smooth. Stir in chopped pecans. Spread on warm cake. (May need to return cake to oven to warm after turning out on rack.)

CocaCola Brownie Cake

963

CocaCola Cake
2 1/3 cups allpurpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 cup CocaCola 2/3 cup butter or margarine 2 tablespoons unsweetened cocoa powder 2 eggs 1/2 cup buttermilk 2 teaspoons vanilla extract 1 1/2 cups mini marshmallows Stir flour, sugar and baking soda, then set aside. Bring CocaCola, butter and cocoa powder to a boil over medium heat. Add hot mixture to flour mixture. Stir just until combined. Add remaining ingredients, except marshmallows. Stir until combined. Gently stir in marshmallows. They will float to the top. Pour into a greased and floured 13 x 9inch pan. Bake for 30 minutes at 350 degrees F. Transfer cake to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on rack. Cocoa Topping 1/2 cup butter 1/4 cup unsweetened cocoa powder 1/4 cup CocaCola 2 1/2 cups sifted confectioners sugar 1 teaspoon vanilla extract 1 cup chopped nuts Bring butter, cocoa powder and CocaCola to boiling. Add remaining ingredients.

CocaCola Cake

964

CocaCola Carrot Cake


Cake 2 cups flour, sifted 1/2 cup vegetable oil 1 teaspoon baking soda 3/4 cup CocaCola 1/2 teaspoon salt 1 1/2 teaspoons vanilla extract 2 tablespoons cocoa 2 1/4 cups raw carrots, grated 3 eggs 1 cup nuts, chopped 1 1/2 cups granulated sugar 1 cup coconut, flaked Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, CocaCola and vanilla extract and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9inch pan in a preheated 350 degree F oven for 40 to 50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the CocaCola Syrup slowly and evenly over the top. Serve warm or room temperature with lightly sweetenedvanilla flavored whipped cream. CocaCola Syrup 3/4 cup granulated sugar 6 tablespoons butter 2 teaspoons cocoa 1 tablespoon light corn syrup 6 tablespoons CocaCola 1/2 teaspoon vanilla extract Combine sugar, cocoa, CocaCola, butter and corn syrup in a saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and immediately pour over hot cake.

CocaCola Carrot Cake

965

Colombian Fresh Banana Cake with Sea Foam Frosting


1 (18.5 ounce) box yellow cake mix * 1/8 teaspoon baking soda 2 eggs 3/4 cup CocaCola 1 cup (2 to 3) bananas, ripe and mashed 2 teaspoons lemon juice 1/3 cup nuts, finely chopped (optional) * Do not use a mix with pudding added or which requires oil. Sea Foam Frosting 2 (1/4 cup) egg whites 1 1/2 cups firmly packed light brown sugar 1/8 teaspoon cream of tartar * 1/3 cup CocaCola 1 teaspoon vanilla extract Dash of salt * You may substitute 1 tablespoon corn syrup. Cake: In a large mixing bowl, combine the cake mix, baking soda and eggs. Measure the CocaCola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a wellgreased, lightly floured, 13 x 9 x 2inch pan. Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn rightside up on a rack to finish cooling. Sea Foam Frosting: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.

Colombian Fresh Banana Cake with Sea Foam Frosting

966

Crater Cake with Cola Frosting


2 cups allpurpose flour 2 cups granulated sugar 1 cup butter or margarine 3 tablespoons cocoa 1 cup cola carbonated beverage 1/2 cup buttermilk 2 eggs, beaten 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups miniature marshmallows Preheat oven to 350 degrees F. Measure flour and sugar into mixing bowl. Stir. Put butter, cocoa and cola into saucepan over medium heat. Stir and bring to a boil. Pour over floursugar mixture. Mix well. Add buttermilk, beaten eggs, baking soda, vanilla extract and salt. Stir to combine. Mix in marshmallows. Spread in greased 9 x 13inch pan. Bake in oven for about 35 to 40 minutes until an inserted wooden pick comes out clean. Cool and ice with Cola Frosting. Cola Frosting 1/4 cup butter or margarine 3 tablespoons cocoa 1/3 cup cola carbonated beverage 2 cups confectioners' sugar 1/2 cup chopped pecans or walnuts 1 teaspoon vanilla extract Combine butter, cocoa and cola in medium saucepan. Heat over medium heat to the boiling point. Remove from heat. Stir in icing sugar, pecans and vanilla extract. Add more cola or icing sugar as needed to make a not too thick icing. Pour over warm cake. Makes about 1 1/2 cups.

Crater Cake with Cola Frosting

967

Dr. Pepper Cake


1/2 cup Crisco 1/2 cup butter or margarine 3 tablespoons cocoa 1 cup Dr. Pepper 2 cups granulated sugar 2 cups flour 1 1/2 cups miniature marshmallows 2 eggs, beaten 1/2 cup buttermilk 1/2 teaspoon baking soda Put the Crisco, butter or margarine, cocoa and Dr. Pepper in a pan and bring to a boil. In a large bowl, mix the sugar, flour and marshmallows; pour the Dr. Pepper mixture in and beat at high speed until marshmallows melt. In a bowl, mix the eggs, buttermilk and baking soda; add to batter. Pour into 13 x 9inch pan. Bake at 350 degrees F for 45 minutes. Frosting 6 tablespoons Dr. Pepper 3 tablespoons cocoa 1 cup nuts, chopped 1/2 cup butter or margarine 1 pound confectioners sugar 1 teaspoon vanilla extract Bring Dr. Pepper, butter or margarine and cocoa to boil and pour over confectioners' sugar; mix well. Add nuts and vanilla extract. Frost cake.

Dr. Pepper Cake

968

Dr. Pepper Cherry Marshmallow Cake


Yields 16 servings. 2 cans dark sweet cherries, pitted and drained, syrup reserved 3/4 cup reserved cherry syrup 1/4 cup Dr. Pepper (not diet) 1 (3 ounce) box cherry gelatin 1/8 teaspoon almond extract 1 (18.25 ounce) box yellow cake mix 1 (3 ounce) box cherry gelatin 1/2 cup vegetable oil 3/4 cup Dr. Pepper (not diet) 4 eggs 2 cups miniature marshmallows Arrange cherries evenly on bottom of a greased 9 x 13inch pan. Preheat oven to 350 degrees F. In a small saucepan, combine the cherry syrup, 1 box cherry gelatin and 1/4 cup Dr. Pepper; gently heat until gelatin is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high speed of an electric mixer for 3 to 4 minutes. Pour cooled gelatin mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40 to 45 minutes. Cool on rack for 45 minutes. Chill for 3 to 4 hours.

Dr. Pepper Cherry Marshmallow Cake

969

Fresca Cake with Maraschino Icing


Servings: 8 3 cups granulated sugar 1/2 pound butter 1/2 cup vegetable shortening 6 large eggs 3 cups cake flour, sifted 7 ounces Fresca soda pop 1 teaspoon baking powder 1 teaspoon vanilla extract 1 teaspoon grated lemon rind 1 teaspoon grated lime rind Maraschino Icing 2 large egg whites 1 cup granulated sugar 1 teaspoon water 2 teaspoons maraschino cherry juice 1 teaspoon light corn syrup 1/4 teaspoon cream of tartar 10 maraschino cherries, chopped Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch cake pan. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla extract and grated lemon and lime rinds. Pour into prepared pan. Bake 1 hour or until cake tester comes out clean. Maraschino Icing: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7up may be a good substitution, or any lemonlime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the maraschino cherry syrup.

Fresca Cake with Maraschino Icing

970

Mountain Dew Cake


1 (18.25 ounce) box orange supreme cake mix 1 small box coconut cream pudding and pie filling (not instant) 3/4 cup vegetable oil 1 bottle Mountain Dew 4 eggs Mix all ingredients and bake in a 13 x 9inch pan at 350 degrees F for 30 to 40 minutes. You may also bake in three layers, if desired. Icing 1 1/2 cups granulated sugar 4 tablespoons flour 1/2 cup butter 1 large can crushed pineapple 1 cup coconut Cook sugar, flour, butter and pineapple until thick. Add coconut when icing is cooled, then spread on cake.

Mountain Dew Cake

971

Orange Crush Pound Cake


1 cup (2 sticks) butter, at room temperature 1/2 cup shortening 2 3/4 cups granulated sugar 5 eggs 1 cup Orange Crush or other carbonated orange drink 3 cups cake flour 1/2 teaspoon salt 1 tablespoon orange flavoring 1 teaspoon vanilla extract Icing Preheat oven to 350 degrees F. Grease and flour a tube pan. Cream butter, shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition. In a second bowl, sift flour and salt together. Add dry ingredients to butter mixture, alternately with orange drink. Add flavorings. Pour batter into tube pan and bake for 1 hour and 10 minutes or until cake is golden brown. Cool cake in pan about 10 minutes. Remove from pan and let cake cool completely on wire rack. Frost cake with icing. NOTE: Some cooks prefer the softer crust of a pound cake baked in an oven that is not preheated. If oven is not preheated, the baking time may vary slightly. Icing 1/4 cup (1/2 stick) butter, softened 8 ounces cream cheese, softened 1 box confectioners' sugar 1 teaspoon orange flavoring Cream butter and cream cheese in mixer, gradually add sugar. Add flavoring and combine well.

Orange Crush Pound Cake

972

Pepsi Cola Cake with Peanut Butter Frosting


2 cups flour 2 cups granulated sugar 1/2 pound butter 2 tablespoons cocoa, unsweetened 1 cup Pepsi Cola 1/2 cup buttermilk 2 large eggs, beaten 1 teaspoon baking soda 1 teaspoon vanilla extract 1 1/2 cups miniature marshmallows Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch pan. Combine flour and sugar in large bowl. Melt butter. Add cocoa and Pepsi Cola. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, baking soda and vanilla extract. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. Frosting 6 tablespoons butter 1 cup dark brown sugar, packed 2/3 cup peanut butter 1/4 cup milk 2/3 cup chopped peanuts Cream butter, sugar and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4 inches from heat source. Broil just a few seconds or until the frosting starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.

Pepsi Cola Cake with Peanut Butter Frosting

973

Pistachio Dream Cake


1 (18 1/4 ounce) box light yellow cake mix 1 (1 ounce) box instant sugarfree pistachio pudding mix 1 (8 ounce) container nonfat plain yogurt 3 egg whites 1 teaspoon vanilla extract 1 cup diet lemonlime soda In a mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in lemonlime soda. Pour into a 13 x 9inch baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted near the center comes out clean. Cool. Frosting 1 1/3 cups cold skim milk 1 (1 ounce) package instant sugarfree pistachio pudding mix 2 cups light whipped topping Combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator. Diabetic Exchange: 2 starch

Pistachio Dream Cake

974

Root Beer Cake


1 cup granulated sugar 1/2 cup butter 1/2 teaspoon vanilla extract 1 teaspoon salt 2 eggs 2 cups allpurpose flour 1 tablespoon baking powder 2/3 cup root beer Combine all ingredients in a large mixer bowl. Blend at low speed, then beat 3 minutes at medium speed. Pour batter into a greased and floured 12 x 8inch pan. Bake at 375 degrees F for 30 to 35 minutes. Cool, frost and store in the refrigerator. Root Beer Frosting 1 package Pillsbury vanilla frosting mix 1 cup cold root beer Combine frosting mix and root beer in mixer bowl; blend well. Beat until thick and fluffy (4 to 5 minutes).

Root Beer Cake

975

Root Beer Float Cake


1 (18.25 ounce) box yellow cake mix 1 (12 ounce) can root beer 1/4 cup vegetable oil 3 large eggs Root Beer Glaze 1/2 cup confectioners' sugar 3 tablespoons root beer Preheat oven to 350 degrees F. Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Remove from pan and cool. Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top of the cake. Serve with vanilla ice cream.

Root Beer Float Cake

976

Soda Pop Strawberry Angel Food Cake


1 (16 ounce) box angel food cake mix 1 1/4 cups strawberry soda pop 1/4 cup honey 1/4 cup butter, melted 2 cups sifted confectioners' sugar 4 tablespoons strawberry pop 4 drops red food coloring Prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for the water. Bake as directed. Remove from oven and set upsidedown until cooled. Meanwhile to prepare glaze, combine melted butter, confectioners' sugar, remaining soda pop and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread over top of cooled cake.

Soda Pop Strawberry Angel Food Cake

977

Strawberry Soda Pop Cake


1 large box strawberry gelatin 1 (12 ounce) can strawberry Shasta 1 small box vanilla INSTANT pudding 1 large container Cool Whip 1 (18.25 ounce) box white cake mix Make cake according to package instructions, and bake in a 13 x 9inch pan. After cake has cooled, poke holes in cake with a straw. Prepare gelatin mix by dissolving gelatin in 1 1/2 cups hot water. Add cold Shasta (don't let set). Pour over cake, then refrigerate long enough to set. Mix pudding with 1 1/2 cups cold milk, and beat until thick. Stir in Cool Whip and spread over cake.

Strawberry Soda Pop Cake

978

Watergate Cake
1 (18.25 ounce) box white cake mix 1 cup oil 1 cup 7Up 1 small box pistachio pudding 3 eggs 1/2 cup nuts 5 drops green food coloring Mix all ingredients together and bake at 350 degrees F in a Bundt pan for approximately 45 minutes. Frosting 3 drops green food coloring 1 small box pistachio pudding 1 (13 1/2 ounce) container frozen whipped topping, thawed Mix all ingredients thoroughly and spread on cooled cake. For a festive look, dot with maraschino cherries.

Watergate Cake

979

Watergate Cake with CoverUp Frosting


1 (18 1/4 ounce) box plain white cake mix 1 (3.4 ounce) box instant pistachio pudding mix 1 cup vegetable oil 1 cup ginger ale 3 large eggs Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13 x 9inch pan with vegetable oil, then dust with flour. Shake out the excess flour. Set the pan aside. Place cake mix, pudding mix, oil, ginger ale and eggs into a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes more. Meanwhile, prepare CoverUp Frosting. CoverUp Frosting 1 (3.4 ounce) box instant pistachio pudding mix 1 1/2 cups milk 1 (8 ounce) container frozen whipped topping, thawed Whisk pudding mix and milk together in a large mixing bowl. It should thicken up but not set, from 2 to 3 minutes. Gently fold in whipped topping. Spread the top with frosting. You can sprinkle toasted nuts over the top, if desired. Store, covered, in the refrigerator.

Watergate Cake with CoverUp Frosting

980

Almond Torte with Fresh Raspberry Sauce


1 1/2 cups flour 1 teaspoon baking powder 3/4 cup granulated sugar 3/4 cup butter 1 (7 ounce) package soft almond paste 4 eggs 1/2 teaspoon almond extract Raspberry Sauce Sweetened whipped cream, for garnish Slivered almonds, for garnish Fresh raspberries, for garnish Preheat oven to 350 degrees F. Lightly grease bottom of 9inchdiameter cake pan; line with circle of parchment paper. Lightly grease and flour pan and paper. Sift flour and baking powder together; set aside. In large bowl, cream together sugar, butter and almond paste until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in almond extract. Fold in flour mixture. Pour batter into prepared cake pan. Bake until golden and a wooden skewer inserted into center comes out clean (40 to 50 minutes). Cool 10 minutes in pan, then remove from pan and cool on rack to room temperature. To serve, spoon some of the Raspberry Sauce onto each of 8 dessert plates. Slice torte into eight wedges; set a wedge on each plate. Garnish with whipped cream, slivered almonds and fresh raspberries. Serve at once. Serves 8. Raspberry Sauce 4 cups fresh raspberries 1/2 to 2/3 cup confectioners' sugar, sifted 1 to 2 tablespoons kirsch (optional) Puree raspberries until very smooth in food processor or blender. Strain into bowl, pressing puree through the mesh strainer. Whisk in sugar. Taste and add more sugar, if needed. Add kirsch, if desired. Refrigerate until ready to use. Sauce can be kept, covered, up to 2 days in refrigerator. Raspberries in a rich sherried cream sauce are an elegant finale for a summer supper. Serves 8.

Almond Torte with Fresh Raspberry Sauce

981

Bavarian Apple Torte


Crust 1/2 cup butter 1/4 teaspoon vanilla extract 1/4 cup honey 1 cup flour Cream butter, honey and vanilla extract. Blend into flour, pat into greased 9inch springform pan (bottom and up sides enough to accommodate filling and topping). Filling 8 ounces cream cheese 1/4 cup honey 1 egg 1/2 teaspoon vanilla extract Combine cheese and honey; mix well; add egg and vanilla extract; mix and pour into pastry lined pan. Topping 4 cups Golden Delicious apples, peeled and thinly sliced 1/4 cup almonds, coarsely chopped 1/2 teaspoon cinnamon 1/3 cup honey Place sliced apples on top of the filling (in circular pattern) sprinkle with almonds, and cinnamon and drizzle with honey as uniformly as possible. Bake for 10 minutes at 425 degrees F. Reduce oven temperature to 400 degrees F for approximately 25 minutes more. Cool and refrigerate.

Bavarian Apple Torte

982

Bittersweet Chocolate Torte with Raspberries


14 ounces bittersweet or semisweet chocolate, chopped 1/2 cup butter or margarine 1/4 cup milk 5 eggs 1 teaspoon vanilla extract 1/2 cup granulated sugar 1/4 cup allpurpose flour 1/4 cup seedless red raspberry jam 1 1/2 to 2 cups raspberries Confectioners sugar (optional) Grease the bottom only of an 8inch heartshaped pan with a removable bottom or an 8inch springform pan. Set pan aside. Melt chocolate with butter or margarine and milk; cool for 20 minutes. In a large mixing bowl beat eggs and vanilla extract with an electric mixer on low speed until well combined. Add sugar and flour. Then beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Spread batter evenly in the prepared pan. Then place on a shallow baking pan on the oven rack. Bake at 325 degrees F for about 30 minutes or until cake is slightly puffed on the outer onethird of the top. If using a springform pan, bake about 35 minutes. Remove heartshaped or springform pan from baking pan. Cool cake in the pan on a wire rack for 20 minutes. Loosen cake from sides of pan, then remove sides of pan. Cool for 2 to 3 hours more or until completely cooled. Remove the cake from the bottom of the pan. Wrap cake in foil and chill in the refrigerator for 6 to 8 hours before serving. Just before serving, bring the cake to room temperature. In a small saucepan heat raspberry jam until melted; cool. Spread the jam over the top of cake. Place raspberries, hole sides down, on top of jam layer. If desired, sift confectioners' sugar over the raspberries. Makes 16 servings.

Bittersweet Chocolate Torte with Raspberries

983

Chocolate Almond Flourless Torte


This is an excellent recipe for Passover. 10 ounces good imported bittersweet chocolate, broken into pieces 1/2 cup (1 stick) unsalted butter or margarine (room temperature) 1/2 cup granulated sugar plus more for sprinkling 5 large eggs, separated 1/3 cup finely ground almonds 2 tablespoons kosher for Passover cognac or dark rum Whipped cream Fresh raspberries (optional) Preheat oven to 300 degrees F and grease well a 9inch springform pan and line bottom with parchment paper. Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly. Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes more. In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar. Continue beating the whites until they are stiff and shiny. Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined. Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter. Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan. Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper. Sprinkle with the sugar. Serve at room temperature or chilled with whipped cream and raspberries on the side. Makes 10 to 12 servings.

Chocolate Almond Flourless Torte

984

Chocolate Decadence Torte


1 cup granulated sugar, divided 1/2 cup unsweetened cocoa powder 1/3 cup allpurpose flour 2/3 cup nonfat milk 3/4 cup semisweet chocolate chips 1/3 cup Sunsweet Lighter Bake 3 large eggs Grated chocolate and fresh berries (optional) Coat 9inch springform pan with cooking spray; set aside. In saucepan, combine 3/4 cup sugar, cocoa, flour and milk. Stir over low heat until warm. Remove; stir in chocolate and Lighter Bake. With electric mixer, beat eggs 3 minutes; gradually add remaining sugar. Fold chocolate mixture into beaten eggs. Pour into prepared pan. Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a few crumbs cling to a wooden pick; cake will be very moist. Cool. Chill four hours or overnight. To serve, dust with cocoa powder; garnish with grated chocolate and fresh berries, if desired. Slice with sharp knife, wiping clean between cuts.

Chocolate Decadence Torte

985

Chocolate Praline Torte


1 cup packed brown sugar 1/2 cup butter (no substitutes) 1/4 cup whipping cream 3/4 cup coarsely chopped pecans 1 (18.25 ounce) box devil's food cake mix Topping 1 3/4 cups whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract Chocolate curls (optional) In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9inch round cake pans. Sprinkle with pecans; set aside. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325 degrees F for 35 to 45 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff. Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Garnish with chocolate curls if desired. Store in the refrigerator. Yields 8 to 10 servings.

Chocolate Praline Torte

986

Chocolate Torte with Bailey's Irish Cream


8 ounces (1 2/3 cups) blanched almonds 7 (1 ounce) squares unsweetened chocolate 1/2 pound (2 sticks) sweet butter 1 cup plus 1 tablespoon granulated sugar 4 large eggs, separated Confectioners' sugar, optional Adjust rack onethird up from the bottom of the oven, and preheat oven to 300 degrees F. Butter an 8 or 8 1/2inch springform pan that is 2 or 2 1/2 inches high. Line the bottom with a round of baking pan liner or wax paper cut to fit, and butter the paper. (It is not necessary to flour or crumb the paper or the pan.) Set aside. The almonds and the chocolate must be ground together to a fine powder. This may be done in a food processor, blender or nut grinder. If using a processor, chop the chocolate coarsely by hand first and then place all of the nuts and the chocolate in the processor bowl fitted with the steel blade and grind until the mixture is fine. If you use a blender, chop the chocolate coarsely by hand first and then grind the nuts and chocolate together, but only part of the time. Set the ground mixture aside. In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Add the egg yolks all at once and beat to mix. Then add the ground nut and chocolate mixture and beat on low speed to mix. Remove from the mixer and set aside. In small bowl of the electric mixer with clean beaters beat the egg whites until they hold a rather firm shape, but not until they are stiff or dry. The chocolate mixture will be stiff. Stir about onequarter of the beaten whites into it, and then fold in the remaining whites. Turn into the prepared pan and smooth the top. Bake for 45 minutes. Let the cake cool in the pan until it is tepid or until it reaches room temperature. Remove the sides of the springform pan. Then cover the cake with anything flat and invert. Remove the bottom of the pan and the paper lining. Cover the bottom of the cake with another flat cake plate or a serving board and very gently and carefully invert again, leaving the cake right side up. Let stand at room temperature. The top may be sprinkled with confectioners' sugar. Serve with vanilla ice cream, whipped cream or Baileys Whipped Cream. Bailey's Whipped Cream 2 cups heavy whipped cream 2 tablespoons granulated sugar 1/2 cup Baileys Irish Cream Whip cream and sugar to soft peak stage. Add Baileys and whip until firm.

Chocolate Torte with Bailey's Irish Cream

987

Chocolate Torte with Buttercream Frosting


1/3 cup butter (do NOT substitute margarine) 1 cup granulated sugar 1/2 teaspoon salt 5 eggs, separated 1 whole egg 3 squares unsweetened chocolate, melted 3/4 cup ground almonds 3/4 cup apricot jam 2 cups whipped cream Combine butter, sugar and salt and cream until light. Stir in 5 egg yolks and 1 whole egg, mixing well. Melt chocolate and combine with almonds. Add to egg mixture and beat well. Beat 7 (seven) egg whites until stiff but not dry. Fold into chocolate mixture. Pour into 3 round eightinch layer pans lined on bottom with paper and greased. Bake at 350 degrees for about 20 minutes. Cool on rack for 25 minutes before carefully removing from pans. Filling: Fold apricot jam into whipped cream and spread between layers and over top of torte. Butter Cream Frosting 1/4 cup butter, softened 1/8 teaspoon salt 1/2 cup confectioners' sugar 2 egg yolks, unbeaten 2 squares unsweetened chocolate, melted & cooled 1/2 teaspoon vanilla extract Cream butter and salt. Gradually add sugar, beating well. Add egg yolks, beating well after each addition. Add cooled chocolate, beating well. Add vanilla extract. Spread on sides of torte. Chill about 2 hours or overnight before serving. About 12 servings.

Chocolate Torte with Buttercream Frosting

988

Gingersnap Pumpkin Mousse Torte


1 1/2 cups finely crushed gingersnaps 1 cup finely chopped toasted pecans 1/3 cup margarine or butter, melted 1/2 cup granulated sugar 1 envelope unflavored gelatine 1/2 cup light cream or halfandhalf 3 beaten egg yolks 1/4 cup water 1 (15 ounce) can pumpkin 2 teaspoons pumpkin pie spice 1/2 of an 8 ounce container frozen whipped dessert topping, thawed 1/2 cup pecan halves, toasted 1/4 cup caramel ice cream topping Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1 1/2 inches up sides of an 8inch springform pan (or press into a 9inch pie plate.) Bake in a 350 degree F oven 10 to 12 minutes or until edge is golden. Cool. In a saucepan mix sugar and gelatine. Stir in cream, egg yolks, and water. Cook and stir over low heat until gelatine is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and spice. Cool 20 to 30 minutes. Fold dessert topping into gelatine mixture. Spread evenly in crust. Top with pecan halves. Cover; chill 6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping. Makes 8 servings. MakeAhead Tip: Prepare as directed. Cover and chill for up to 24 hours.

Gingersnap Pumpkin Mousse Torte

989

Himmel Torte
1 1/2 cups butter 1/4 cup granulated sugar 4 egg yolks Grated rind of 1 lemon 4 cups flour 1 egg white 1/4 cup granulated sugar 1 teaspoon cinnamon 1/2 cup chopped almonds Preheat oven to 450 degrees F. Cream butter and 1/4 cup sugar well; stir in the yolks one at a time, blending well. Add lemon rind and flour. Pat dough in 3 greased 11 x 7inch pans. Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds; spread on dough. Bake for 10 to 12 minutes. Reduce heat to 350 degrees F and bake until well browned, 10 to 20 minutes longer. When torte is cold, spread raspberry jam and part of the Crme Filling between the layers. Spread the remaining Crme Filling over the top. Crme Filling 1 tablespoon cornstarch 1/4 cup sugar 2 cups thick sour cream 2 egg yolks 1/2 teaspoon vanilla extract Mix cornstarch with sugar. Add sour cream and cook in double boiler, stirring constantly until it coats the spoon. Pour gradually onto 2 wellbeaten yolks. Reheat for 1 minute. Add vanilla extract.

Himmel Torte

990

Linzer Torte
1 cup butter 1 cup granulated sugar 3 eggs, separated 1 lemon, grated rind and juice 1 tablespoon brandy 1/2 pound almonds, chopped fine 2 cups flour, sifted 3 times 1 teaspoon baking powder 1 (12 ounce) jar jam or preserves Preheat oven to 350 degrees F. Cream butter and sugar well. Add yolks, flavoring and almonds. Add flour mixed with baking powder, and fold in the stiffly beaten whites. Roll out or pat twothirds of the dough in a greased and floured 9inch springform pan having the dough a little thicker on the bottom than the sides. Fill with jam. Roll remaining dough. Cut in strips and place crisscross on top. Bake for 40 minutes. Before serving, fill hollows on top with jam.

Linzer Torte

991

Marzipan Torte
1/2 cup butter 2 cups flour 2 tablespoons granulated sugar 2 egg yolks 2 tablespoons water Blend butter into flour and sugar. Add egg yolks and water, and mix well. Chill thoroughly. Roll out dough and line a greased 9inch springform pan. Reserve a small quantity of dough for strips for the top. Filling 1 pound almonds, blanched and grated 1 pound confectioners' sugar 1/2 teaspoon salt Juice of 2 lemons 8 egg whites Preheat oven to 325 degrees F. Heat almonds, sugar, salt and lemon juice in a double boiler, stirring until well blended. Cool. Add the stiffly beaten egg whites. Put the mixture on the dough. Place strips of crust over the top. Bake one hour. Dust with confectioners' sugar and decorate with candied cherries.

Marzipan Torte

992

Matzo Meal Almond Torte


5 eggs, separated 1 cup granulated sugar 1 cup almonds, ground without blanching 1/2 cup matzo meal 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon cloves 1 tablespoon lemon juice or brandy Preheat oven to 350 degrees F. Beat yolks and sugar until light; add remaining ingredients in order, the stiffly beaten whites last. Bake in a greased and floured 8inch springform pan for one hour.

Matzo Meal Almond Torte

993

Meringue Nut Torte


1 1/2 cups crushed saltines 2 cups chopped pecans 2 teaspoons baking powder 6 egg whites 2 cups granulated sugar 2 tablespoons rum or almond flavoring Whipped cream, sweetened and flavored Strawberries Mix the crumbs with the nuts and baking powder. Beat the egg whites on medium speed of mixer until stiff but not dry, and add the sugar, one tablespoon at a time, beating after each addition; this takes about 10 to 15 minutes. Flavor with rum or almond. Fold in cracker crumb mixture. Spread into two greased and floured 9inch layer cake pans which have removable bottoms. Mound the mixture up in the middle slightly. Bake 40 minutes at 325 degrees F. Remove from pans and cool.

Meringue Nut Torte

994

Mexican Gold Nugget Brownie Torte


4 ounces bittersweet chocolate, chopped 1/2 cup strong coffee 3/4 cup plus 1 teaspoon granulated sugar 6 tablespoons unsalted butter (at room temperature) 6 large eggs, separated 2 tablespoons dried bread crumbs Pinch of salt 1 recipe Ganache 1 disk Ibarra chocolate, chopped 1/2 gram 22karat gold dust* Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly grease a 9inch round cake pan. Line it with a round of parchment paper or buttered wax paper. Place bittersweet chocolate in a medium bowl. Combine coffee and 1/2 cup of the sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is completely dissolved. Pour hot sugar syrup over the chocolate, and stir until melted and smooth. Put butter and 1/4 cup of the sugar in a the bowl of an electric mixer and beat at high speed for 2 minutes, or until well combined and smooth. Add eggs one at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on its lowest setting, or using a rubber spatula, gradually beat or fold in chocolate syrup. Beat or fold in nuts and bread crumbs. In a dry bowl, combine egg whites and salt and whisk until soft peaks form. Sprinkle on the remaining 1 teaspoon sugar and whisk until the peaks stiffen to the consistency of shaving cream. Fold one third of the egg whites into the chocolate mixture, then gently, but thoroughly, fold in the remaining whites. Spread the batter in the prepared pan. Bake for 50 minutes, or until the top is springy to the touch and a cake tester comes out clean. Cool in the pan on a wire rack. Turn the cake out onto a wire rack. Pour the Ganache over it and, using as few strokes as possible, frost the cake. Scatter the Ibarra chocolate over the top of the cake, then use a fine strainer to sprinkle the gold dust over it. * Gold dust is available at cake decorating shops. Ganache 6 ounces semisweet chocolate, coarsely chopped 3/4 cup heavy cream Put chocolate in a small bowl. In a small saucepan, bring cream to a scald over medium heat. Pour the hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth. Let the Ganache sit until slightly thickened, about 10 minutes. It should be spreadable, but still pourable. If the Ganache doesn't have a smooth patina, blend in a few drops of cold heavy cream. A matte finish will dry to a mirror shine.

Mexican Gold Nugget Brownie Torte

995

Raspberry Angel Torte


2 cups raspberries 2 tablespoons granulated sugar or 3 Equal packets 2 tablespoons seedless red raspberry jam, melted 1 (10 1/2 ounce) loaf angel food cake 6 tablespoons amaretto, divided 3/4 cup vanilla lowfat yogurt 1/2 cup blueberries 8 teaspoons sliced almonds, toasted Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped. Set aside. Line an 8inch loaf pan with plastic wrap, allowing plastic wrap to extend over the edge of the pan. Cut cake horizontally into 6 thin slices. Place 1 cake slice in bottom of pan. Brush cake slice with 1 tablespoon amaretto. Spread 3 tablespoons raspberry mixture over cake slice; top with another cake slice. Repeat layers, ending with cake slice (do not put amaretto or raspberry mixture on top cake layer). Cover and chill 2 hours. Place a serving plate upside down on top of pan; invert cake onto plate. Remove plastic wrap. Combine yogurt and remaining 1 tablespoon amaretto in a small bowl; stir well. Cut torte crosswise into 8 slices. Dollop 1 1/2 tablespoons yogurt mixture onto each slice; sprinkle each with 2 tablespoons blueberries and 1 teaspoon almonds.

Raspberry Angel Torte

996

Raspberry Hazelnut Torte


1 1/2 cups hazelnuts finely chopped 5 egg whites Pinch of salt 1/8 teaspoon cream of tartar 1 cup confectioners' sugar 2 teaspoons vanilla extract 2 cups raspberries 1/4 cup confectioners' sugar 2 teaspoons unflavored gelatine powder 2 tablespoons water 2 cups whipping cream Garnish 1 cup raspberries Meringue: Beat egg whites until foamy, add salt and cream of tartar and beat until soft peaks form. Gradually add sugar and beat until whites are firm and glossy. Fold in nuts and vanilla and spoon into parchmentlined springform pans, smoothing tops evenly. Bake for 50 minutes. Turn oven off with oven door shut, leave the meringues for 1 1/4 hours. Cool and peel off parchment paper. Mousse: Puree 2 cups raspberries; combine with icing sugar. Sprinkle gelatine over water; stir. Warm just enough to melt gelatine. Blend into berries. Place in freezer for 10 minutes. Whip cream and blend 1/3 into raspberry mixture. Position one meringue layer on a serving plate. Spread half mousse over the meringue, cover with the second meringue, the remaining mousse and then the third meringue. Use remaining whipping cream to spread or pipe over sides and top of torte. Garnish with remaining berries. For best results, allow torte to stand for at least 4 hours before serving. Serves 10. Variation: You can substitute any nuts you may have on hand, in your meringues. Any mousse filling can be used (fruit, chocolate, coffee, etc). Hints: Meringues may be stored in airtight containers for 4 to 5 days or frozen for a few weeks.

Raspberry Hazelnut Torte

997

Raspberry Nabisco Torte


2 packages frozen raspberries, thawed and drained 1/2 pound Nabisco wafers, crushed (vanilla wafers can be used) 1 cup butter or margarine 1 1/2 cups confectioners' sugar 2 egg yolks and 1 whole egg 2 packages raspberrycurrant Danish Dessert 1 cup chopped pecans 2 cups whipping cream (Cool Whip can be used) Crush Nabisco vanilla wafers (save 1/2 cup for top), put into a buttered 9 x 13inch pan. Cream butter. Add sugar and beat well. Add egg yolks and egg, 1 at a time. Spread on the vanilla wafers. Let chill. Using the raspberry juice and enough water to make a total of 3 1/2 cups of liquid, make up both packages of raspberrycurrant Danish Dessert. When this cools, gently fold in drained raspberries. Sprinkle nutmeats over chilled sugar mixture, then Danish Dessert and then whipped cream. Top with the remaining vanilla wafer crumbs. It is best made at least 12 hours ahead. (Frozen strawberries and strawberry Danish Dessert may be used instead of raspberries.)

Raspberry Nabisco Torte

998

RaspberryPineapple Cream Torte


1 (18.25 ounce) box yellow cake mix 1 (20 ounce) can crushed pineapple 1 envelope Knox gelatine 1 cup raspberry preserves 1 small container Cool Whip Bake cake as directed in two 8inch pans. Drain pineapple well. Reserve pineapple and chill in refrigerator. Put 1 cup of pineapple juice in small pan and sprinkle with gelatine. Let stand 1 minute. Stir over low heat until completely dissolved, about 5 minutes. Add pineapple and chill until thick and syrupy. Fold together 1/2 cup cream and 1/2 cup pineapple mixture. Split cake into 4 layers. Fill layers alternately with raspberry preserves and pineapple cream. Spread remaining pineapple on top and whipped cream on sides. Refrigerate.

RaspberryPineapple Cream Torte

999

RaspberryWalnut Filled Almond Torte with Rum Icing


8 eggs, separated 1 cup granulated sugar 1/2 pound almonds, grated 1/2 cup dry bread crumbs Juice and grated rind of 1 lemon 2 teaspoon allpurpose flour 1/2 teaspoon baking powder 1 cup raspberry jelly 1 cup chopped walnuts Preheat oven to 350 degrees F. Grease and flour a 9inch springform pan. Beat the egg yolks with the sugar until light. Add almonds, bread crumbs and lemon juice and rind. Fold in lightly the stiffly beaten whites, and the flour and baking powder which have been mixed together. Pour into prepared pan, and bake for 1 hour. Allow cake to cool, then cut into two layers and fill with 1 cup raspberry jelly and 1 cup chopped walnuts. Spread top and sides with Rum Icing. Rum Icing 2 cup confectioners' sugar 4 tablespoons heavy cream 2 tablespoons rum Stir ingredients until smooth. Spread on cake. Decorate with walnut halves if desired.

RaspberryWalnut Filled Almond Torte with Rum Icing

1000

Tia Maria Torte


1 1/2 pints whipping cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 3/4 cup Tia Maria 3/4 cup milk 1 3/4 pounds chocolate chip cookies Whip the first three ingredients until soft peaks form. Put in the refrigerator. Combine Tia Maria and milk. Dip the chocolate chip cookies quickly in the milk mixture and line the bottom and sides of 9- or 10-inch springform pan. Put refrigerated whipping cream on bottom layer of the cookies. Repeat this process, then finish with a layer of whipped cream. Refrigerate the torte for 24 hours before removing from the pan. After removing the torte from the pan, garnish with whipped cream.

Tia Maria Torte

1001

Vienna Torte
7 eggs, separated 1 1/4 cups granulated sugar 1 cup flour 1/4 cup cornstarch 2 teaspoons baking powder Pinch of salt Preheat oven to 350 degrees F. Beat whites until frothy. Add 1/2 cup sugar gradually; beat until stiff. Beat yolks until thick. Add remaining sugar gradually and beat. Combine the two mixtures. Sift the flour with cornstarch, baking powder and salt and fold in carefully. Pour into 4 greased and floured 8inch layer cake pans. Bake about 20 minutes. Cool. Filling 1 1/4 cups milk 1/3 cup flour 1/3 cup granulated sugar 1/4 cup cold milk 1 cup melted butter 1 teaspoon vanilla extract 1 cup confectioners sugar Chopped nuts Heat milk in double boiler. Mix flour, sugar and cold milk. Add to heated milk and stir until thick, then cover and cook 15 minutes. When cool, add melted butter; mix well. Add vanilla extract and confectioners' sugar. Spread this between the four layers and on top and sides. Cover well with chopped nuts.

Vienna Torte

1002

White Lily White Chocolate Cherry Torte


3 squares, 2 ounces each, white chocolate 2 1/2 cups granulated sugar 3/4 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk or sour milk* 1/2 cup butter or margarine, softened 4 egg whites 1 teaspoon vanilla extract 4 squares, 2 ounces each, white chocolate 12 ounces cream cheese, softened 3/4 cup butter or margarine, softened 1 teaspoon vanilla extract 3 cups confectioners' sugar 2 cups cherry preserves 3/4 cup sliced almonds Preheat oven to 350 degrees F. Grease two 9inch round pans. Line bottom of pans with wax paper cut to fit. Grease the paper and flour pans. Melt 3 squares white chocolate over low heat or microwave on MEDIUM (50% power) for 2 to 4 minutes, stirring several times. Cool and set aside. Thoroughly combine flour, sugar, salt and baking soda in large mixer bowl. Add milk and butter or margarine and mix on low speed until dry ingredients are moistened. Continue beating at medium speed two minutes. Add melted chocolate and blend thoroughly. Evenly spread batter into prepared pans. Tap pans on counter several times to remove air bubbles. Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean. (This cake does not develop a typical brown surface.) Cool on wire rack 15 minutes before removing from pans. Finish cooling on wire rack. To prepare frosting, melt 4 squares of white chocolate over low heat or microwave on MEDIUM (50% power) for 2 to 4 minutes, stirring several times. Cool. In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter or margarine and vanilla and blend thoroughly. Gradually add sugar and beat until smooth and fluffy. To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup cherry preserves and sprinkle with 3 tablespoons almonds. Spread with 3/4 cup frosting. Repeat with 2 more layers. Top with last layer and spread with remaining preserves. With remaining frosting, frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle with remaining almonds. Refrigerate until served. Store in refrigerator. * For sour milk add 1 tablespoon lemon juice to 1 cup of milk Servings: 16

White Lily White Chocolate Cherry Torte

1003

Amaretto Pear UpsideDown Cakes


Makes 6 servings 10 tablespoons butter, divided 1/2 cup packed brown sugar 2 tablespoons honey 2 large ripe Bartlett pears, peeled and cored 2 eggs 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup milk 1/4 cup Amaretto or other almondflavored liqueur (see note) 1 1/2 cups allpurpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon cinnamon 1/4 teaspoon salt Lightly sweetened whipped cream Toasted sliced almonds Preheat oven to 350 degrees F. Butter six 11/4cup custard cups, ramekins or giant muffin tins. Melt 4 tablespoons butter in small saucepan. Add brown sugar and honey; cook over low heat about 2 minutes until mixture no longer separates. Divide mixture evenly among prepared dishes. Cut each pear into 12 wedges and place four wedges in the bottom of each dish; set aside. In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy. Beat in eggs, sugar and vanilla extract. Combine milk and Amaretto in another bowl. In a separate bowl, combine remaining dry ingredients. Add half the dry ingredients to the butter mixture, then half the milk and Amaretto, beating well after each addition. Repeat until all ingredients are combined. Pour batter into the six prepared dishes, smoothing the top. Bake 25 to 30 minutes, until cooked through. Remove from oven and place on a rack 10 minutes. Carefully flip each dish onto serving plates. Serve immediately with whipped cream and garnish with almond slices. NOTE: 1 teaspoon almond extract may be used in place of the almond liqueur. If using extract, increase the milk to 3/4 cup.

Amaretto Pear UpsideDown Cakes

1004

Apple UpsideDown Cake


2 cups allpurpose flour, sifted 2 teaspoons baking powder 1 1/2 cups sugar, brown or granulated white 1 cup heavy cream 2 large eggs 3/4 cup milk 1/3 cup butter 1 cup brown sugar 1 teaspoon cinnamon 3 to 4 cups sliced apples (4 to 5 apples) Sift flour with baking powder. Beat eggs with 1 1/2 cups of sugar until light. Stir in the flour mixture, then stir in heavy cream. Melt 4 tablespoons of butter; stir in cinnamon and brown sugar. Pour butter mixture into a buttered 9 x 13inch baking pan. Place sliced apples over butter mixture then gently spread dough over apples. Bake at 350 degrees F for 25 minutes. Reduce heat to 325 degrees F and bake another 20 to 25 minutes, or until cake is done. Cool for at least 5 minutes; turn out onto a serving dish. Serve with ice cream or whipped cream.

Apple UpsideDown Cake

1005

Apricot UpsideDown Cake


2 (15 ounce) cans apricot halves 1/4 cup butter or margarine 1/2 cup packed brown sugar 2 eggs, separated 2/3 cup granulated sugar 2/3 cup cake flour 3/4 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350 degrees F. Grease a 9inch square baking pan. Drain apricots, reserving 3 tablespoons juice (discard remaining juice) or save for another use); set aside. Place butter in prepared pan; place in oven for 3 to 4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemoncolored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake for 35 to 40 minutes or until a wooden pick inserted near the center of the cake comes out clean. Cool for 10 minutes before inverting onto a serving plates. Yields 9 servings.

Apricot UpsideDown Cake

1006

Banana Chocolate Chip UpsideDown Cake


Yields: 9 servings Topping 1/3 cup plus 2 tablespoons firmly packed dark brown sugar 2 tablespoons water 3 ripe, mediumsize bananas Juice of 1/2 lemon Cake 1 1/2 cups allpurpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup granulated sugar 2 tablespoons melted butter 1 large egg 1 large egg white 1 cup banana puree (2 medium bananas) 1/2 cup regular or lowfat sour cream 1/2 teaspoon vanilla extract 1/3 cup semisweet chocolate chips To make the topping, mix the brown sugar and water together in an 8inch square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool. When cool, slice the bananas into 1/4inch thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice. To make the cake, preheat the oven to 350 degrees F. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated sugar. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla extract. Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes. Remove from oven and allow to cool for at least 20 minutes. Loosen the edges of the cake from the pan and invert on a serving platter.

Banana Chocolate Chip UpsideDown Cake

1007

Banana UpsideDown Cake


1/2 cup packed brown sugar 2 tablespoons lemon juice, divided 1 tablespoon butter or margarine 1/2 cup pecan halves 2 medium firm bananas, sliced Cake 1 1/2 cups allpurpose flour 1/2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup cold butter or margarine 1 cup plain yogurt 2 eggs, beaten 2 teaspoons grated lemon peel 1 teaspoon vanilla extract Whipped cream (optional) In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9inch springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla extract; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired. Yields 6 to 8 servings.

Banana UpsideDown Cake

1008

Banana Walnut UpsideDown Cake


Serving size: 8 Topping 1 cup golden brown sugar, packed 1/4 cup unsalted butter 3 tablespoons pure maple syrup 1/4 cup walnuts, coarsely chopped 4 large ripe bananas, peeled and cut diagonally into 1/4inch slices Cake 1 cup flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 3/4 cup granulated sugar 6 tablespoons unsalted butter, room temperature 1 large egg 1/2 teaspoon vanilla extract 6 tablespoons milk Sweetened whipped cream (optional) Topping: Preheat oven to 325 degrees F. Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended. Pour into a 9inch diameter cake pan with 2inch high sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom. Cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend. Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla extract; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 minutes. Place a plate over pan; invert cake. Let stand 3 minutes, then gently lift off the pan. Serve warm with whipped cream.

Banana Walnut UpsideDown Cake

1009

Blueberry UpsideDown Cake


1/2 cup butter 1 cup brown sugar, loosely packed 2 cups fresh or frozen blueberries 2 teaspoons grated lemon peel 1 (18.25 ounce) box white cake mix Melt butter in a 9 x 13inch glass baking pan as you preheat oven to 375 degrees F. Sprinkle brown sugar over butter. Mix berries and lemon peel, then place over sugar in the pan. Prepare cake mix according to directions on package. Spread over berries. Bake for 30 to 35 minutes. Let stand 10 minutes before turning out onto serving platter, or serve from cake pan. Serves 12 to 16.

Blueberry UpsideDown Cake

1010

Buttery UpsideDown Cake with Fresh Mango and Candied Ginger


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups pitted, peeled, and (3/4 inch) cubed ripe mango (about 2 mangoes) 1 1/2s cup peeled, cored, and (3/4 inch) cubed ripe pineapple (about 1/2 small pineapple) 1 cup (packed) light brown sugar 2 tablespoons dark rum 2 cups cake flour 2 teaspoons baking powder 1 teaspoon ground ginger Pinch of salt 1 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 3/4 cup milk 2 tablespoons chopped candied ginger 1/2 cup (2 ounces) coarsely chopped pecans, toasted Vanilla ice cream, for serving Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 x 9inch baking pan. Heat 4 tablespoons of butter in a large skillet over medium heat. Add the mango, pineapple, brown sugar and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid. Sift together flour, baking powder, ginger and salt, and set aside. Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a handheld electric mixer at high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract. On low speed, add the flour in three additions, alternating with two additions of the milk and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Arrange the fruit in a single layer in the pan, sprinkle with the candied ginger, and pour the syrup over all. Sprinkle with the pecans. Spread the batter evenly over the fruit. Bake until a wooden pick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Cool for 5 minutes on a wire rack. Invert and unmold onto a large serving platter. (If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in the pan over the cake. Serve warm or completely cooled, with the ice cream. Makes 12 servings

Buttery UpsideDown Cake with Fresh Mango and Candied Ginger

1011

Cherry Almond UpsideDown Cake


Topping 1/4 cup butter 1/2 cup firmly light brown sugar 1/4 cup slivered almonds 2 cups pitted tart red cherries* Cake 1/4 cup butter softened 2/3 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 1/4 cups allpurpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk Whipped cream, if desired Toasted slivered almonds, if desired Preheat oven to 350 degrees F. For topping, place butter in 9inch round cake pan. Place in oven to melt butter, about 3 minutes. Remove from oven; stir in brown sugar. Sprinkle with almonds and top with cherries; set aside. For cake, cream butter and sugar until fluffy. Beat in egg and vanilla extract. Add combined dry ingredients and milk. Beat at medium speed 1 minute. Spread batter evenly in prepared pan. Bake until cake is golden brown and wooden pick inserted in center comes out clean, 4045 minutes. Cool on wire rack 10 minutes. Loosen edges of cake with knife. Invert onto serving plate. Serve cake warm or at room temperature. Garnish with whipped cream and almonds, if desired. *If using frozen or canned cherries, drain well and pat dry with paper towel before using.

Cherry Almond UpsideDown Cake

1012

Cherry UpsideDown Cake


1/2 cup butter 1 1/3 cups granulated sugar 1 teaspoon vanilla extract 2 cups cake flour 1/4 teaspoon salt 2 teaspoons baking powder, divided 2/3 cup water 3 egg whites Preheat oven to 350 degrees F. Cream butter and sugar; add vanilla extract. Sift flour with salt and 1 1/2 teaspoons of the baking powder and add alternately with the water to the butter mixture, beating well after each addition. Beat the remaining baking powder with the egg whites until stiff. Fold whites into mixture. Divide batter into two greased and floured 9inch layer pans. Sauce 1 (1 pound 4 ounce) can pitted sour cherries 1 cup granulated sugar 1 teaspoon red food coloring Drain cherries well, saving the juice. Measure 3/4 cup of juice. Add water if needed to make up the difference. Combine juice, cherries, sugar and coloring. Heat to the boiling point. Pour hot cherry sauce over cake batter. Bake for 35 minutes. Cool for 3 minutes. Turn upside down. Place layers using sauce as both filling and topping. Serve with whipped cream.

Cherry UpsideDown Cake

1013

Chocolate Cherry UpsideDown Cake


1 (21 ounce) can cherry pie filling 2 1/4 cups allpurpose flour 1 1/2 cups granulated sugar 3/4 cup unsweetened cocoa 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 cups water 1/4 cup vegetable oil 1/4 cup vinegar 1 1/2 teaspoons vanilla extract Preheat oven to 350 degrees F. Spread pie filling into a greased 13 x 9inch pan. Stir flour with the sugar, cocoa, baking soda and salt. In a separate bowl, combine water, oil, vinegar and vanilla extract. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30 to 35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.

Chocolate Cherry UpsideDown Cake

1014

Chocolate Fudge Upside Down Cake


3/4 cup granulated sugar 1 tablespoon butter 1/2 cup milk 1 cup allpurpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 1/2 tablespoons cocoa 1/2 cup chopped pecans 1/2 cup sugar 1/2 cup brown sugar 1/4 cup cocoa 1 1/4 cups boiling water Cream together sugar and butter. Add milk. Stir well. Sift together flour, salt, baking powder and cocoa. Add to milk mixture. Stir well. Pour into greased 9inch round cake pan. Sprinkle with chopped nuts. Mix together sugar, brown sugar and cocoa. Sprinkle over top of dough and nuts in pan. Pour boiling water over all. Do not stir. Bake at 350 degrees F for 30 to 40 minutes. Let cool in pan. Cut in wedge pieces. Turn upside down to serve, spooning sauce over top. Serve with ice cream. Yields 8 servings.

Chocolate Fudge Upside Down Cake

1015

Chocolate Praline UpsideDown Cake


1 cup firmly packed brown sugar 1/2 cup butter 1/4 cup whipping cream 3/4 cup finely chopped pecans 2 1/4 cups cake flour 2 cups granulated sugar 3/4 cup sour cream 1/4 cup shortening 1 cup water 1 1/4 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking powder 2 eggs 4 ounces unsweetened baking chocolate, melted and cooled Whipped Cream Topping (recipe follows) Pecan halves Preheat oven to 350 degrees F. Grease and flour 3 (9 x 1 1/2inch) round pans. In a medium saucepan, heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with chopped pecans. For cake batter, beat cake flour, sugar, sour cream, shortening, water, baking soda, salt, vanilla extract, baking powder, eggs and melted baking chocolate in large bowl of an electric mixer on low speed 30 seconds. Beat on high speed for 3 minutes. Pour batter over pecans in pans; spread evenly. Bake for 22 to 25 minutes, staggering cake pans in oven on middle racks for even heat flow. Cake layers are done when top springs back when touched lightly. Cool 5 minutes. Turn upside down onto wire racks; let pans sit for a few minutes before removing pans. Cool completely. Place 1 layer, pecan side up, on cake plate. Spread with a third of the Whipped Cream Topping. Repeat with remaining layers. Garnish top of cake with a circle of pecan halves. Store covered in the refrigerator. Whipped Cream Topping 1 cup whipping cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract Beat whipping cream, confectioners' sugar and vanilla extract in a chilled medium bowl with electric mixer on high speed until cream is stiff.

Chocolate Praline UpsideDown Cake

1016

Chocolate Walnut Upside Down Cake


1 3/4 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup light corn syrup 1/2 cup plus 2 tablespoons butter or margarine, softened divided use 1/4 cup light brown sugar, firmly packed 1/4 cup whipping cream 1 cup chopped walnuts 3 (1ounce) squares unsweetened chocolate 1 1/2 cups granulated sugar 2 large eggs, separated 1 teaspoon vanilla extract 1 cup milk Whipped cream or sour cream Combine flour, baking powder and salt in a small bowl; set aside. Combine corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in walnuts (mixture will be thin). Pour into a wellgreased 12cup Bundt pan. Set aside. Melt chocolate in top of a double boiler over simmering water. Set aside. Cream remaining butter at medium speed of an electric mixer until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add reserved melted chocolate, egg yolks, and vanilla extract, beating well. Add the reserved flour mixture alternately with the milk, beginning and ending with the flour mixture, mixing at low speed just until blended after each addition. Preheat oven to 350 degrees F (175 degrees C). Beat egg whites in another bowl at high speed until stiff peaks form. Gently fold into cake batter. Spoon batter over walnut mixture in pan. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Loosen cake from sides of pan, using a narrow spatula. Immediately invert cake onto a serving plate. Serve warm with a dollop of whipped cream or sour cream. Serves 12.

Chocolate Walnut Upside Down Cake

1017

Cranberry UpsideDown Cake


12 to 14 ounce fresh cranberries 1/2 cup walnuts, coarsely chopped (optional) 4 tablespoons butter 2/3 cup granulated sugar Batter 2/3 cup flour 1 teaspoon baking powder 3 eggs 1/2 cup granulated sugar Zest of 1 small orange zest 3 tablespoons butter, melted Preheat oven to 350 degrees F and place a baking sheet on the middle shelf of the oven. Wash the cranberries and pat dry. Thickly smear the butter on the base of a 9inch round cake pan. Add the sugar and swirl to coat evenly. Add the walnuts if using, and spread evenly. Add the cranberries and spread into an even layer. For the batter, sift the flour and baking powder and set aside. Combine the eggs, sugar and rind in a heatproof bowl over a pot of hot (not boiling) water. With an electric mixer, beat until the eggs leave a "ribbon trail" when the beaters are lifted. Add the flour mixture gradually, folding in well after each addition. Gently fold in the melted butter, then pour the batter over the cranberries. Place pan on baking sheet in oven and bake for 40 minutes. Allow to cool for 5 minutes in pan, then run a knife around the edge to loosen. To unmold, place a large serving plate over the pan (while the cake is still warm). Holding the plate and pan together, using potholders, flip over and carefully lift the pan. If any cranberries, etc. are stuck to the pan, spoon off and place on the cake wherever it appears to need it. This is good warm or cold.

Cranberry UpsideDown Cake

1018

Daffodil Upside Down Cake


Lemon Sauce 1 cup granulated sugar 2 1/2 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups boiling water 3 tablespoons butter 1 lemon, juice and grated rind Mix sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil 5 minutes. Remove from heat. Add butter, juice and rind. Set aside. Cake 1/4 cup butter 1/2 cup granulated sugar 1 egg, beaten 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk Slices from 1 1/2 lemons 1 teaspoon grated lemon rind Cream butter and sugar. Add egg. Cream until light and fluffy. Sift flour, baking powder and salt. Add alternately with milk and lemon peel. Line bottom of 8 inch, greased round cake pan with thin lemon slices. Pour lemon sauce over slices (just enough to cover. reserving some). Pour batter over lemon slices and sauce. Bake 375 degrees F for 3035 minutes. Remove and cool. Invert onto serving dish. Pour remaining sauce over and serve.

Daffodil Upside Down Cake

1019

Deep Dish Apple Pie UpsideDown Cake


1 Mrs. Smiths Deep Dish Apple Pie, baked according to package directions and cooled 1 (18.25 oz.) box yellow pound cake mix 1 1/2 cups caramel sauce 3 tablespoons butter 2 cups whipped cream 1 green apple for garnish, cored and sliced 8 individualservingsize bakeproof ramekins or souffl cups Parchment or wax paper cut into circles to cover bottoms of baking cups Preheat oven to 360F. Prepare pound cake batter according to package directions and set aside. In a separate bowl, break up apple pie crust and all into bitesize pieces. Butter bottom and sides of ramekins and place circle of parchment or wax paper at bottom of each. Place 3 tablespoons of caramel sauce in bottom of each ramekin; top with 3 to 4 tablespoons of apple pie pieces spread evenly over the caramel. Carefully spoon cake batter into each ramekin to fill to just below the rim. Place filled ramekins on baking tray. Bake for 15 minutes at 360 degrees F. Cakes are done when a wooden pick inserted in center comes out clean. Let ramekins cool for 45 minutes to an hour. To serve, run knife around sides of each cake; place dessert plate on top of ramekin and flip over, jostling dish slightly to remove cake and sauce. Garnish with whipped cream and fresh apple slices.

Deep Dish Apple Pie UpsideDown Cake

1020

Dole's Fast UpsideDown Cake


Serving size: 8 1 (20 ounce) can sliced pineapples in syrup 1/4 cup butter 2/3 cup packed brown sugar 10 maraschino cherries 1 (16 ounce) box pound cake mix Preheat oven to 350 degrees F. Drain pineapple, reserving syrup (should have 3/4 cup.) Melt butter in a 10inch cast iron skillet with heatproof handle. Stir in brown sugar until just blended. Remove from heat. Arrange pineapple in butter mixture. Place a cherry in the center of each pineapple slice. Prepare cake according to package directions, substituting the pineapple syrup for milk or water. Pour over pineapple in skillet. Bake 45 minutes, or until cake tests done. Cool in pan 5 minutes. Invert on serving plate and serve warm.

Dole's Fast UpsideDown Cake

1021

French Apple UpsideDown Cake


4 or 5 peeled, cored and sliced apples 2/3 cup granulated sugar 1 tablespoon allpurpose flour 1 teaspoon ground cinnamon 2 tablespoons butter, melted 2 tablespoons lemon juice 1 (18.25 ounce) box white cake mix 3 eggs 1 1/4 cups water 1/3 cup vegetable oil Topping: Arrange apple slices in prepared 13 x 9inch cake pan. Combine sugar, flour and cinnamon. Sprinkle over apples. Combine melted butter and lemon juice. Drizzle over apples. Cake: In a large mixer bowl, combine cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Pour batter evenly over fruit mixture. Bake 40 to 50 minutes. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet. Serve warm. Serves: 12 to 16

French Apple UpsideDown Cake

1022

Friendship Sauce UpsideDown Cake


Friendship Starter 3/4 cup canned peaches in heavy syrup, drained 3/4 cup canned pineapple, drained 6 maraschino cherries, halved 1 1/2 cups granulated sugar 1 package instant yeast Combine ingredients and place in a glass jar with a loose cover. Stir several times the first day, then stir once a day. Do not refrigerate. At the end of two weeks, the starter has fermented enough to make sauce. Sauce can be spooned over angel food or pound cake, ice cream, cheese cake, pancakes, ham slices or cottage cheese. Friendship Sauce 1 cup fermented fruit 1/2 cup canned peaches, drained 1 cup granulated sugar 1/2 cup canned pineapple tidbits or crushed, drained 6 maraschino cherries, halved Combine all ingredients in a glass jar with a loose cover; stir well. Set in a fairly warm place. Continue to stir once a day. Sauce can be served after one week. Fruit and sugar can be repeated every 2 weeks. Share 1 cup portions with a friend along with directions for replenishing the fruit. Friendship Sauce UpsideDown Cake 1/4 cup butter or margarine 1/3 cup packed brown sugar 1 cup drained fruit sauce 1/3 cup chopped nuts 1 1/4 cups allpurpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 cup fruit syrup 1/4 cup oil 2 eggs Melt butter in 8inch square pan. Add brown sugar, fruit sauce and nuts; mix well. Set aside. In medium mixing bowl, combine remaining ingredients; mix well. Pour batter over fruitsugarbutter mixture in pan. Bake at 350 degrees F for 40 to 45 minutes until golden brown. Friendship Sauce UpsideDown Cake 1023

The Ultimate Cake Book Cool 5 minutes; loosen edges with knife and invert onto serving plate. Serve warm with whipped cream or ice cream, if desired.

Friendship Sauce UpsideDown Cake

1024

Fuzzy Navel UpsideDown Cake


Cake 1/2 cup brown sugar, firmly packed 1 (29 ounce) can sliced peaches, drained 8 maraschino cherries, halved 1 (18.25 ounce) box yellow cake mix with pudding 1 small box vanilla instant pudding mix 3/4 cup orange juice 1/2 cup vegetable oil 1/4 cup peach schnapps 1 tablespoon grated orange peel 4 eggs Sauce 2 tablespoons butter , melted 2 tablespoons peach schnapps 1/8 teaspoon cinnamon Topping 1 cup whipping cream or 1 large container Cool Whip 1 teaspoon confectioners' sugar 2 tablespoons peach schnapps Preheat oven to 350 degrees F. Cake: Grease and flour a 12cup fluted tube pan and sprinkle the brown sugar evenly in the bottom. Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches In a large mixing bowl, mix remaining cake ingredients at low speed until moistened, then at high speed for 2 minutes. Pour the batter into the pan over the fruit and bake for 50 to 65 minutes or until a wooden pick comes out clean. Cake crust may become very dark so if necessary cover cake loosely with foil. Cool for at least 15 minutes, then remove from pan. Sauce: In a small bowl combine all of the sauce ingredients and mix until well blended. With a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake. Topping: In a small bowl, combine all of the ingredients (Cool Whip may be substituted for whipping cream). Mix well until soft peaks form. Serve over the warm cake.

Fuzzy Navel UpsideDown Cake

1025

Gingerbread Peach UpsideDown Cake


Makes 6 servings 4 cups peeled, coarsely chopped ripe peaches 2 tablespoons light brown sugar 1 tablespoon lemon juice 1 1/2 cups unbleached allpurpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1/2 cup (1 stick) unsalted butter, at room temperature 1/3 cup granulated sugar 1 egg, lightly beaten 1/3 cup molasses 1/2 cup buttermilk Preheat oven to 350 degrees F. Lightly butter a 9inch round cake pan. In a large bowl, toss the peaches with the brown sugar and lemon juice. Spoon the mixture into the prepared cake pan and spread it in an even layer. In a small bowl, whisk together flour, baking powder, baking soda, salt and ginger. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg and molasses and mix until smooth. Add reserved dry ingredients alternately with buttermilk, mixing to form a thick, smooth batter. Spread batter evenly over peaches. Bake until the cake springs back when lightly touched, 35 to 40 minutes. Cool 5 minutes; then invert the cake onto a large serving platter. Serve warm or at room temperature.

Gingerbread Peach UpsideDown Cake

1026

Mango UpsideDown Cake


2 cups peeled and sliced ripe mangoes 2 tablespoons lemon juice 1 tablespoon plus 1/4 cup butter or margarine 1/3 cup light brown sugar 1/2 cup granulated sugar 1 egg 1 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup milk Preheat oven to 350 degrees F. Combine the sliced mangoes and lemon juice in a nonreactive bowl and toss to coat the mangoes. Allow to stand at room temperature for 15 minutes. Melt 1 tablespoon of the butter or margarine in an 8inch cake pan or nonreactive casserole. Using an iron skillet will cause the mangoes to discolor. Add the brown sugar and arrange the mango slices in an attractive pattern. In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth. Pour over the mangoes. Bake for 50 to 60 minutes, until a wooden pick inserted in the center comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature. Serves 6 to 8.

Mango UpsideDown Cake

1027

Orange Spice UpsideDown Cake


1/4 cup butter 2/3 cup dark brown sugar 2 large oranges Dried cranberries or cherries 1 teaspoon freshly grated orange peel Batter 1/3 cup vegetable shortening 2/3 cup molasses 1 egg 1 1/2 cups allpurpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 cup buttermilk Preheat the oven to 375 degrees F. Melt the butter in a 9inch cake pan. Remove the pan from the heat and cover the melted butter with the brown sugar. Peel the oranges and slice them about inch thick. Remove the white pith in the center of each slice and remove any pits. Arrange the slices, cutting some into smaller shapes if desired, in decorative fashion on top of the sugar. Put the dried cranberries or cherries in the center of each slice. Sprinkle with orange rind. Cake batter: Cream the vegetable shortening and molasses in the bowl of an electric mixer set on medium speed. Add the egg, flour, baking powder, baking soda, salt, nutmeg, ginger and buttermilk. Beat the ingredients 2 to 3 minutes, scraping down the sides of the bowl occasionally, until the batter is smooth. Spoon the batter over the fruit. Bake about 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. Invert immediately onto a serving plate but do not remove the pan. Let stand 8 to 10 minutes, remove pan and let cake cool completely. Makes 8 servings.

Orange Spice UpsideDown Cake

1028

Papaya UpsideDown Cake


6 tablespoons unsalted butter (at room temperature) 8 tablespoons unsalted butter (at room temperature) 1 cup lightly packed dark brown sugar 1/3 cup pecan pieces 1 large papaya, peeled, halved, seeded, and cut into 1inch wedges 1 1/2 cups cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 2 large eggs (at room temperature) 2 teaspoons vanilla extract 1/2 cup buttermilk (at room temperature) Set a rack in the middle of the oven and preheat it to 375 degrees F. Melt the 6 tablespoons butter in an ovenproof 9inch skillet over moderate heat. Add brown sugar and cook, stirring until it is dissolved and bubbling. Remove from the heat. If you are baking in a 9inch cake pan instead of the skillet, pour the mixture into the pan and swirl it around to coat the bottom evenly. Sprinkle the pecan pieces over the bottom of the skillet or cake pan or skillet. Arrange papaya wedges in a tight pinwheel around the outside of the pan, filling in the center with any broken or oddshaped pieces. Sift flour, baking powder, baking soda and salt onto a sheet of wax paper. Sift 2 more times to mix and aerate. Put remaining 8 tablespoons butter and the sugar in the bowl of an electric mixer and beat at high speed for 2 minutes, or until well combined and smooth. Add eggs one at a time, beating until each is incorporated. Continue beating 5 more minutes. With the mixer on the lowest setting, or using a rubber spatula, beat or fold in onethird of the flour mixture. Beat or fold in vanilla extract and half of the buttermilk, then another onethird of the flour mixture. Beat or fold in the remaining buttermilk and then the remaining flour mixture. Spread batter evenly over the papaya wedges. Bake for 30 minutes or until golden and the center springs back when lightly pressed. Cool the cake in the pan on a wire rack for 5 minutes. Run a knife around the edge of the pan and place a serving platter on top of the pan. Carefully flip the entire thing over. If any papaya is stuck to the pan, scrape it off with a knife and rearrange on top of the cake. Let cool for 15 minutes before serving.

Papaya UpsideDown Cake

1029

Peach UpsideDown Cake


1/3 cup butter or margarine, melted 1/2 cup packed brown sugar 1 (29 ounce) can peach halves 1/4 cup shredded coconut 2 eggs 2/3 cup granulated sugar 1/2 teaspoon almond extract 1 cup allpurpose flour 1 teaspoon baking powder 1/4 teaspoon salt Pour butter into a 9inch round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of syrup. Arrange peach halves, cut side down in a single layer over the sugar. Sprinkle coconut around peaches; set aside. In a mixing bowl, beat eggs until thick and lemoncolored; gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches. Bake at 350 degrees F for 50 to 60 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes. Invert cake onto a serving plate. Serve warm. Yields 6 to 8 servings.

Peach UpsideDown Cake

1030

Peach Velvet UpsideDown Cake


2 tablespoons margarine 1/4 cup light brown sugar, packed 1 (1 pound) can sliced peaches, drained 9 maraschino cherry halves 1 1/3 cups Bisquick 3/4 cup granulated sugar 3/4 cup milk 3 tablespoons margarine 1 egg 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Melt 2 tablespoons margarine over low heat in 9inch round layer pan. Sprinkle with brown sugar; arrange peach slices and cherries in pan. Set aside. In mixer bowl mix Bisquick, sugar, 1/4 cup of the milk, 3 tablespoons margarine, egg and vanilla extract. Beat at medium speed 1 minute. Add remaining 1/2 cup milk; continue beating for 30 seconds. Pour batter over fruit. Bake for 40 minutes or until done. Invert at once over serving plate. (Allow pan to remain over cake so sugar will run down over cake.) Serve warm, plain or with whipped cream.

Peach Velvet UpsideDown Cake

1031

Pina Colada UpsideDown Cake


1/2 cup butter or margarine 1/4 cup light brown sugar 1 (20 ounce) can sliced pineapple Maraschino cherries 1 (18.25 ounce) box yellow cake mix 1 cup Heublein pina colada 1/2 cup water 2 eggs 1/2 cup flaked coconut Topping 1 cup heavy cream 1/4 cup pina colada In 13 x 9inch pan melt butter. Sprinkle brown sugar over butter. Arrange the drained pineapple slices over the brown sugar. Place a cherry in the center of each slice. Combine cake mix, pina colada, water and eggs, mixing according to package directions. Fold in coconut. Pour batter over pineapple. Bake at 350 degrees F for 40 minutes. The cake should be springy to touch. Invert immediately on a plate. For topping: Beat together cream and pina colada. Serve over warm cake.

Pina Colada UpsideDown Cake

1032

Pineapple Pecan UpsideDown Cake


1/2 cup butter 1 cup brown sugar 1 (15 1/2 ounce) can pineapple slices, undrained 1/4 cup pecan halves 3 eggs, separated 1 cup granulated sugar 1 cup sifted cake flour 1 teaspoon baking powder 1/8 teaspoon salt Melt butter in a 10inch cast iron skillet. Sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3 cup juice (set juice aside). Arrange pineapple slices over brown sugar, placing a half pecan in center of each pineapple slice. Beat egg yolk until thick; add sugar, flour, baking powder, and salt. Stir in reserved pineapple juice. Beat egg whites to stiff peaks; fold in flour mixture. Spoon batter over pineapples. Bake at 375 degrees F for 30 minutes.

Pineapple Pecan UpsideDown Cake

1033

Pineapple Rum Upside Down Cake


Yields: 4 to 6 servings 1/2 cup sifted flour 1/4 teaspoon salt 1/8 teaspoon baking soda 1/4 cup butter (room temperature) 2 tablespoons butter 1/4 cup light brown sugar 1 tablespoon dark rum 1/2 cup granulated sugar or superfine sugar 1/2 teaspoon vanilla extract 1 egg 1/4 sour cream (room temperature) 1 (8 ounce) can pineapple slices 4 cherries, cut in half Preheat oven to 350 degrees F. Sift together flour, salt, baking soda; beat butter until creamy. Add sugar; beat. Add vanilla and egg. Beat until fluffy. Stir in half the flour mixture to moisten. Beat. Add sour cream. Beat. Stir in remaining flour mixture. Beat 30 seconds. Melt butter in 9 x 5inch loaf pan or small skillet. Blend brown sugar, rum and salt into butter. Spread over bottom of pan. Drain pineapple slices, and arrange in pan. Place cherry half in each pineapple slice, rounded side down. Pour batter over all. Bake for 30 to 35 minutes.

Pineapple Rum Upside Down Cake

1034

Pineapple UpsideDown Cake


Pan Preparation 1/3 cup butter 1/2 cup brown sugar Pineapple, sliced (canned) Maraschino cherries Pecan halves 1/2 teaspoon vanilla extract Cake Batter 2 eggs 2/3 cup granulated sugar 6 tablespoons pineapple juice from fruit 1 cup sifted Gold Medal flour or Softasilk 1/3 teaspoon baking powder 1/4 teaspoon salt Prepare the pan: melt butter in heavy cast iron skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained slices of pineapple over buttersugar coating, and garnish well with maraschino cherries and pecan halves in the spaces. Cake Batter: Beat eggs until thick and lemoncolored (5 minutes). Gradually beat in sugar. Add pineapple juice and vanilla extract. Sift together flour, baking powder, and salt and beat into mixture all at once. Pour batter over fruit and nuts. Bake at 350 degrees F for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upsidedown on serving plate. Do not remove pan for a few minutes; brown sugar mixture will run down over cake instead of clinging to pan. Serve warm, plain, or with whipped cream.

Pineapple UpsideDown Cake

1035

Pineapple UpsideDown Mini Bundts


6 maraschino cherries, coarsely chopped 1 (20 ounce) can crushed pineapple, drained, syrup reserved (divided) 1/3 cup packed brown sugar 3 tablespoons melted butter 1 (16 to 17 ounce) box pound cake mix 1 teaspoon lemon peel 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Combine cherries, 1/2 cup drained pineapple, brown sugar and melted butter. Spoon into greased Bundt muffin tin, multimini Bundt pan or jumbo muffin pan, dividing evenly. Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla extract and remaining drained crushed pineapple. Spoon into pan, over pineapple mixture, filling each of the six cups nearly full. Place remaining batter into greased and floured 8 1/2 x 4 1/2inch loaf pan. Bake in preheated oven 30 to 40 minutes or until cakes test done and tops are lightly browned. (Loaf pan may take a few minutes longer.) Cool in pans 5 minutes, then turn out onto wire rack or serving plate to complete cooling. Makes 6 muffins or miniBundts, plus one loaf cake. NOTE: If desired, pineapplebrown sugar mixture can be doubled, and half can be placed in the loaf pan before adding batter. An 8inch square pan could be used, too, but cake will not bake as long.

Pineapple UpsideDown Mini Bundts

1036

Pineapple UpsideDown Gouda Cake


1/4 cup unsalted butter, melted 1/2 cup brown sugar 1/2 cup pineapple sauce, divided 3 to 4 canned pineapple rings, drained (do not use fresh pineapple) 3/4 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 cup (4 ounces) finely shredded Wisconsin Gouda cheese Heavy cream, whipped (optional) Line the bottom of a round 8 x 2inch cake pan with parchment or wax paper. Combine melted butter, brown sugar and 1/4 cup of the pineapple sauce. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside. Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until wellcombined. Stir in remaining pineapple sauce and cheese. Pour batter over pineapple slices in cake pan. Bake at 375F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired. Serves: 6 to 8

Pineapple UpsideDown Gouda Cake

1037

Pumpkin UpsideDown Cake with Spiced Cream


3 eggs 1 cup granulated sugar 3 1/2 cups pumpkin puree 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 12 ounce evaporated milk 1 (18.25 ounce) box yellow cake mix 1 cup toasted chopped pecans 4 tablespoons melted unsalted butter Spiced Cream (recipe below) Preheat the oven to 350 degrees F. Line a 9 x 13inch pan with wax paper and set aside. In a large bowl beat the eggs until slightly thickened and lemon colored. Add the sugars, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix well, then gently stir in the evaporated milk. Pour the mixture into the prepared pan and sprinkle the cake mix over the top. Sprinkle with the pecans and pour the butter evenly over the entire pan. Bake for 50 to 60 minutes, or until the cake layer comes clean with a wooden pick and bounces back when gently pressed. Cool thoroughly. Remove from the pan and place on a serving dish. Serve with the Spiced Cream on the side, or frost with chilled Spiced Cream. Spiced Cream 1 cup heavy cream 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger Whip the cream until light and fluffy. Fold in the spices. Chill.

Pumpkin UpsideDown Cake with Spiced Cream

1038

Raspberry UpsideDown Cake


2 cups fresh raspberries 2/3 cup butter, softened 2/3 cup granulated sugar 3 eggs 2 cups allpurpose flour 1 tablespoon lemon juice 1 teaspoon vanilla extract 2 teaspoons baking powder Pinch of salt 2/3 cup milk Confectioners' sugar Preheat oven to 350 degrees F. Coat a 9inch square baking pan with nonstick cooking spray. Spread half the raspberries on the bottom of the prepared baking pan. Combine butter, sugar, eggs, flour, lemon juice, vanilla extract, baking powder, salt and milk and mix well. Fold in the other half of the raspberries and pour over raspberries in the pan. Bake for 45 minutes. Allow to cool and invert cake onto serving platter. Sprinkle with confectioners' sugar. Slice and serve.

Raspberry UpsideDown Cake

1039

Raspberry Upside Down PetitFour Cake


Serve warm in small pieces with raspberries as a dessert with coffee. Makes 1 cake, 12 16 pieces 1/3 cup whipping cream 1/3 cup raspberry jam 2 1/2 to 3 1/2 ounces dark chocolate Cake 3 1/2 ounces soft butter or margarine 1/3 cup plus 2 tablespoons granulated sugar 2 eggs 1 1/4 cups flour 1/2 teaspoon baking powder 1/2 teaspoon grated lemon peel (only the yellow) 1/3 cup plus 1 tablespoon hot milk Preheat oven to 350 degrees F and generously grease a baking 9inch square or round baking pan. Push the jam through a sieve, bring it to a boil with the cream and break the chocolate in pieces so that it can melt in this mixture. Pour the chocolate mixture in the baking dish. Beat eggs and sugar fluffy and beat in the eggs, one by one. Mix flour, baking powder and lemon peel and bring the milk to a boil. Alternate flour mixture and milk and fold it into the batter. Pour the batter over the chocolate mixture in the dish. Bake in the middle of the oven for 30 to 35 minutes. Remove cake from oven and let it sit for five minutes. Shake the pan lightly so that you can ensure it no longer sticks to the sides. Unmold onto a serving platter so that the sauce is on top. Even out the surface and serve.

Raspberry Upside Down PetitFour Cake

1040

Rhubarb UpsideDown Cake


Topping 3 cups sliced fresh rhubarb (1/2inch slices) 1 cup granulated sugar 2 tablespoons allpurpose flour 1/4 teaspoon ground nutmeg 1/4 cup butter or margarine, melted Sprinkle rhubarb in a greased 10inch cast iron skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. Batter 1 1/2 cups allpurpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 cup butter or margarine, melted 2/3 cup milk 1 egg Sweetened whipped cream (optional) Combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg; beat until smooth. Spread over rhubarb mixture. Bake at 350 degrees F for 35 minutes or until the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream if desired. Yields 8 to 10 servings.

Rhubarb UpsideDown Cake

1041

Rosy Peach UpsideDown Cake


1 (29 ounce) can sliced peaches, drained 1 (3 ounce) package strawberry gelatin 1 (3 ounce) package peach gelatin 1 teaspoon cinnamon 1/3 cup butter or margarine 1 (18.25 ounce) box yellow cake mix 1 container Cool Whip for topping Arrange peaches in buttered 13 x 9inch pan. Combine strawberry and peach gelatins and cinnamon in small bowl. Sprinkle about 3/4 of mixture evenly over peaches and dot with butter. Prepare cake mix as directed on package. Pour 3/4 of batter into pan. Stir remaining gelatin mixture into remaining cake mix. Blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees F for 45 minutes or until cake tester inserted comes out clean. Cool 5 minutes in pan, then invert onto serving platter and cool. Garnish with Cool Whip.

Rosy Peach UpsideDown Cake

1042

Sour Cherry UpsideDown Cake


3 tablespoons butter, melted 1/4 teaspoon almond extract 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup slivered almonds 1 1/2 cups pitted sour cherries 1/4 cup vegetable shortening 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1/4 cups allpurpose flour 1/4 teaspoon salt 3/4 teaspoon baking soda 1/2 cup buttermilk Preheat oven to 350 degrees F. Combine the butter and almond extract in a small measuring cup and pour the mixture into a 9inch round cake pan. Tilt the pan to coat with the butter mixture. Sprinkle the 1/2 cup sugar, cinnamon and almonds over the butter mixture. Arrange the cherries in a single layer in the pan. Set aside. In a mixing bowl cream together the shortening and 3/4 cup sugar, then beat in the egg and vanilla. In a separate bowl, combine the flour, salt and baking soda. In thirds, beat this mixture into the wet mixture, alternating with the buttermilk. Pour the batter evenly over the cherries. Bake until the top of the cake is golden brown and a cake tester inserted in the center comes out clean. Place the pan on a wire rack and cool 15 minutes, then invert the cake onto a serving plate. Serve warm or at room temperature.

Sour Cherry UpsideDown Cake

1043

Spice Apple UpsideDown Cake


1 (14 ounce) jar spiced apple rings 6 tablespoons butter or margarine, softened, divided 1/2 cup packed brown sugar 1/4 cup sliced almonds, toasted 1 egg 1/2 cup milk 1 teaspoon vanilla extract 1 cup allpurpose flour 1/2 cup granulated sugar 1 1/2 teaspoons baking powder Whipped cream (optional) Drain apple rings, reserving 1 tablespoon syrup; set apple rings aside. Melt 2 tablespoons butter; add brown sugar and reserved syrup. Spread evenly in a greased 8inch round baking pan; sprinkle with almonds. Top with apple rings; set aside. In a mixing bowl, beat egg, milk, vanilla extract and remaining butter. Combine flour, sugar and baking powder; add to egg mixture and mix well. Spoon over apple rings. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Let stand for 5 minutes. Run a knife around the edge of pan; invert cake onto a serving plate. Cool. Serve with whipped cream if desired. Yields 6 to 8 servings.

Spice Apple UpsideDown Cake

1044

Stacked Pineapple UpsideDown Cake


1/4 cup butter or margarine, melted 2/3 cup firmly packed brown sugar 1 (20 ounce) can sliced pineapple, drained 1/2 cup chopped pecans 1 (18.25 ounce) box yellow cake mix without pudding Caramel Frosting (recipe below) Combine butter and brown sugar; spread evenly into 2 greased 9inch round cake pans. Arrange pineapple slices, cherries, and pecans on top. Prepare cake mix according to directions. Pour batter into pans; bake at 350 degrees F for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Remove immediately from pans, and cool completely on wire racks. Stack layers, pineapple side up, on serving plate. Spread warm caramel frosting on sides of cake. Yield: one 2layer cake Caramel Frosting 1/2 cup butter or margarine 1 cup firmly packed brown sugar 3 tablespoons milk 2 cups sifted confectioners' sugar Combine butter and brown sugar in a medium saucepan. Bring to a boil, stirring constantly; cook 2 minutes. Add milk; return to a boil. Remove from heat; let stand 5 minutes. Add confectioners' sugar to mixture, beating until smooth. Yield: enough to frost sides of one 2layer cake

Stacked Pineapple UpsideDown Cake

1045

Strawberry UpsideDown Cake


1/2 cup shortening 1 1/2 cups granulated sugar 1 cup plus 2 tablespoons milk 2 1/4 cups selfrising flour 2 eggs 1 teaspoon vanilla extract 1/2 cup (1 stick) butter or margarine 1 cup granulated sugar 2 cups strawberries, cut up Preheat oven to 350 degrees F. Cream sugar and shortening. Add milk and flour alternately. Blend well and add eggs and vanilla extract. Set aside. In a 9 x 13inch cake pan, melt butter and sprinkle one cup sugar over this. Spread strawberries evenly in pan and pour cake batter over them. Bake until brown and sides are crusty, about 30 to 40 minutes.

Strawberry UpsideDown Cake

1046

Sumptuous Peach UpsideDown Cake


1/4 cup butter or margarine, softened 1/2 cup brown sugar, packed 1 1/2 cups canned peach slices, drained 6 maraschino cherries, halved 1/3 cup shortening 1/2 cup granulated sugar 1 egg 1 1/4 cups sifted cake flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon grated orange rind 1/2 cup orange juice Spread butter in bottom of 8inch round cake pan and sprinkle with brown sugar. Arrange peaches and cherries on brown sugar. Cream the shortening and sugar in a bowl. Add the egg and beat well. Sift the flour, baking powder and salt together and add to creamed mixture alternately with mixture of orange rind and juice. Pour over peaches carefully. Bake at 350 degrees F for 45 to 50 minutes or until cake tests done. Cool for 10 minutes. Invert over serving plate and remove cake from cake pan. Makes 6 to 8 servings.

Sumptuous Peach UpsideDown Cake

1047

Upside Down German Chocolate Cake


Topping 1/2 cup packed brown sugar 1/4 cup butter 1 cup pecan halves 2/3 cup flaked coconut 1/4 cup evaporated milk Over low heat, melt butter and brown sugar. When sugar is dissolved, spread in a 9inch square pan. Place pecans and sprinkle coconut in pan. Drizzle with milk. Cake 1/3 cup butter, softened 1 cup granulated sugar 1 (4 ounce) package German sweet chocolate, melted 2 eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup buttermilk Cream butter and sugar. Stir in melted chocolate, eggs and vanilla. Combine dry ingredients. Add dry ingredients to butter mixture alternately with buttermilk. Pour gently into pan over topping mixture. Bake at 350 degrees F for 40 to 45 minutes. A wooden pick inserted in the center should come out clean. Cool for 5 minutes before inverting on a serving plate.

Upside Down German Chocolate Cake

1048

Upside Down Peach Cake


1/4 cup light brown sugar 2 cups sliced fresh peaches 1/2 teaspoon freshlyground nutmeg or 1 tablespoon finely chopped crystallized ginger 1 cup allpurpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon unsalted butter, softened 1/2 cup lowfat buttermilk 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Lightly wipe the bottom of an 8inch square cake pan with vegetable oil. Sprinkle the bottom of the pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle with nutmeg or ginger. Set aside. In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened butter, buttermilk and vanilla extract; beat with an electric mixer until smooth. Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a wooden pick inserted in the center comes out clean. Serves 12.

Upside Down Peach Cake

1049

UpsideDown Pumpkin Cake


3/4 cup butter, divided 3/4 cup light brown sugar, divided 4 tablespoons almond liqueur, divided 1 cup toasted sliced almonds 1 cup plus 2 tablespoons granulated sugar, divided 2 eggs 2 cups pumpkin puree or 1 (16 ounce) can pumpkin, divided 2 cups flour 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup milk 1 cup heavy cream Melt 1/4 cup butter in a 2inch deep 10inch pan or skillet. Stir in 1/4 cup brown sugar and 2 tablespoons almond liqueur. Mix well. Sprinkle with almonds. Set aside. Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, 1 cup granulated sugar and eggs. Stir in 1 cup pumpkin. Combine flour with baking powder, pumpkin pie spice, baking soda and salt. Blend into creamed mixture alternating with milk. Carefully spoon mixture over almonds; level top. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Invert onto rack lined with parchment or wax paper. Cool 15 minutes. Place on serving plate. Whip heavy cream with 2 tablespoons sugar until stiff. Blend in remaining pumpkin and 2 tablespoons almond liqueur. Serve pumpkin cream with warm or cool cake. Yields 10 servings.

UpsideDown Pumpkin Cake

1050

Coupons & Recipes


Hundreds of FREE Coupons and Recipes ! No Registration Required !
Over $100 in printable grocery coupons right from your browser. Contains no adware or spyware.

You might also like