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Pound Cake Recipe: 3 large eggs, room temperature 3 tablespoons milk, room temperature 1 1/2 teaspoons pure vanilla

extract 1 1/2 cups (150 grams) sifted cake flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (150 grams) granulated white sugar 13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. In a medium bowl, whisk together the eggs, milk, and vanilla extract. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack. The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

ICING:

1 stick butter 1 box confectioners' sugar 1 tbsp. water Minute Maid lemon juice Icing: Mix butter (softened) and powdered sugar together then add water and lemon juice (as much as you would like for a lemony taste.)

Lemon Curd Recipe: 3 large eggs 3/4 cup (150 grams) granulated white sugar 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) 4 tablespoons (56 grams) unsalted butter, at room temperature 1 tablespoon (4 grams) finely shredded lemon zest Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. Makes 1 1/2 cups (360 ml). Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Too Much Chocolate Cake

Original Recipe Yield 1 12 cup Bundt cake

Ingredients
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1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips

Directions
1. 2. 3. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Slight changes: I used a dark chocolate fudge cake mix, with 1/2 cup veg. oil and 1/3 cup milk (to help with the batter consistency), and 1 cup of chocolate chips. I baked it in a bundt cake pan at 335 degrees for 5560 min. It turned out perfectly! Very rich and moist, but not at all wet or 'crispy' on the outside edges. Let it cool for an hour in the pan, then removed and drizzled the Satiny Chocolate Glaze from this site over it, garnished with strawberries and powdered sugar.

Sam's Famous Carrot Cake


Original Recipe Yield 1 - 8x12 inch pan

Ingredients
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3 eggs 3/4 cup buttermilk 3/4 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/4 teaspoon salt 2 cups all-purpose flour 2 teaspoons baking soda 2 cups shredded carrots 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple with juice 1 cup raisins

Directions
1. 2. 3. 4. 5. 6. 7. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before serving.