Cakes

Cakes

 

18 Minute Chocolate Cake

 

2 c Flour

1 3/4 c Sugar

1/4 ts Salt

4 tb Cocoa

1 c Cold Water

1/2 c Vegetable Oil

1/2 c Butter

1/2 c Buttermilk

2 Eggs

1 ts Soda

 

Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce

pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat

until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin.

Pour into well greased jelly roll pan. Bake at 350 degrees F until done.

Cool on a wire rack; while still a little warm, frost with your favorite

frosting.

 

All-American Chocolate Cake

 

4 oz Unsweetened chocolate

1 c Shortening or 1/2 lb butter

2 ts Vanilla

2 c Cake flour

2 c Sugar

1 1/2 ts Baking powder

1 ts Baking soda

1 ts Salt

1 c Milk

4 Eggs

 

Preheat oven to 350F. In a small, heavy-bottomed pan, melt chocolate

and shortening, stirring over low heat until smooth and melted.

Remove from heat and stir in vanilla. In large bowl, combine flour,

sugar, baking powder, baking soda and salt. Add chocolate mixture,

milk and eggs, beating until smooth. Spread mixture in two greased

and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until

toothpick inserted in center of cake comes out clean. Cool in pans 5

minutes before turning out onto wire rack.

 

 

 

Bacardi Rum Chocolate Cake

 

1 Package chocolate cake mix (2 layer size)

1 Jell-o chocolate instant pudding mix (4 serving)

4 Eggs

1/2 c Bacardi dark rum

1/4 c Cold water

1/2 c Wesson oil

1/2 c Slivered almonds, optional

Filling

1 1/2 c Cold milk

1/4 c Bacardi dark rum

1 Jell-o chocolate instant pudding mix (4 serving)

1 Dream whip topping mix

 

Preheat oven 350 degrees F. Grease and flour 2 – 9 inch layer cake

pans. Combine all cake ingredients together in a large bowl. Blend

well, then beat at medium speed for 2 minutes. Turn into prepared

pans/ Bake for 30 minutes or until cake tests done. Do not underbake.

Cool in pans for 10 minutes. Remove from pans, finish cooling on

racks. Split layers horizontally. Spread one cup filling between each

layer and over top of cake. Stack. Keep cake well chilled. Serve cold.

Filling: Combine milk, rum, pudding mix and topping mix in deep,

narrow bowl. Blend well at high speed for 4 minutes, until light and

fluffy. Makes 4 cups.

 

Banana Chocolate Cake

 

6 tb Butter

3/4 c Sugar

3/4 c Molasses

3 Eggs

2 1/2 c Mashed overripe bananas

2 3/4 c Flour

1 ts Baking soda

1/2 ts Salt

1 ts Vanilla extract

1 c Chocolate chips

 

Preheat oven to 350F. Cream together the butter and sugar in a mixer.

Add to the molasses and mix until combined. Add the eggs, then mix

in the bananas. Mix in the flour, baking soda, salt and extract until

smooth, then fold in the chocolate chips. Place the batter in a buttered

and floured 9-inch springform mold. Bake for about 1 hour. Let the

cake cool on a rack, cut it in half to form 2 layers, frost with your

favorite chocolate frosting and serve.

Bar Cake

 

4 Eggs

16 oz Can Hershey syrup

6 Regular Hershey bars, melt

1 tb Vanilla

2 c Sugar

1 c Butter,soft

3 c Flour

1/2 ts Baking soda

1 c Buttermilk OR

1 c Milk + 1 Tb vinegar

 

Mix syrup, candy bars and vanilla. Cream sugar and butter and add to

chocolate. add eggs to milk. Sift flour and baking soda and add 1/3 at

a time. Add buttermilk and mix well. Pour into greased angel food pan

and bake at 350 degrees F for 1-1/2 hours.

 

Peanut Buttercup Cake

 

Cake:

 

2 cup flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda ¾ up cocoa 2 cup. Sugar ¾ cup vegetable oil 1 cup buttermilk 2 eggs 1 tsp. vanilla 1/8 cup molasses

 

Icing:

1 lb. Confectioner’s sugar 8 oz. cream cheese ¼ cup butter, softened 2 tsp. vanilla ¼ cup peanut butter

 

Combine dry ingredients. Add oil, buttermilk, and molasses. Mix at medium speed for 2 minutes. Add eggs ad vanilla then beat for 2 more minutes. Pour into prepared pans and bake for 25-35 minutes. Allow to cool for 15 minutes before removing from pans to finish cooling on rack.

 

Beat together cream cheese and butter. Add peanut butter and vanilla. Gradually add sugar.  Beat to spreading consistency. Frost each layer as cake is assembled. Garnish as desired.

 

Chocolate Cake In A Jar

 

1 stick plus 3 T. butter or margarine

3 c. white sugar

4 eggs

1 T. vanilla

2 c. applesauce, unsweetened

3 c. white flour

3/4 c. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. Salt

 

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind

that have no shoulders) in hot, soapy water. Rinse well, dry and let

them come to room temperature. Grease insides of jar well with

butter.

Beat together butter, and half of sugar until fluffy. Add eggs and

remaining sugar, vanilla and applesauce.

Sift dry ingredients together, and add to the applesauce mixture a

little at a time. Beat well after each addition.

Pour 1 c. of batter into each jar, and carefully remove any batter

from the rims.

Place jars in a preheated 325 oven, and bake for 40 mins.

While cakes are baking, bring a saucepan of water to a boil, and

carefully add jar lids. Remove pan from heat, and keep lids hot until

ready to use.

When the cakes have finished baking, remove jars from oven. Make

sure

jar rims are clean. (If they’re not, jars will not seal correctly)

Place lids on jars, and screw rings on tightly.

Jars will seal as they cool.

Cakes will slide right out when ready to serve.

Eat within 1 month.

 

Dark Chocolate Cake

 

2 cup flour 2 cup sugar ¾ cup cocoa ½ cup oil 2 eggs 2 tsp. baking soda 1 tsp. baking powder ½ tsp. salt 1 cup hot coffee 1 cup milk 1 Tbsp. vanilla

 

Sift dry ingredients into a large mixing bowl.  Add remaining ingredients.  Beat on medium speed for 2 minutes.  Batter will be thin.  Pour into greased and floured pans.  Bake at 350° for 25-30 minutes.

 

Chocolate Icing

 

2 cup powdered sugar ¾ cup Crisco ½ cup milk 1 cup peanut butter 1 tsp. vanilla

 

Beat together and whip until creamy, then ice cake.

 

Chocolate Raspberry Cake

 

2 cups flour 2 cups sugar 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 cup cocoa ¾ cup vegetable oil 1 cup buttermilk 1 cup hot water 1 tsp. vanilla extract 2 eggs, room temperature 1 tsp. chocolate extract

 

Combine all dry ingredients in mixing bowl and blend well.  Combine all wet ingredients in another bowl and mix well.  Add wet ingredients to dry ingredients and mix on medium speed for 2 minutes.  Scrape bowl and add eggs one at a time. Mix on medium speed for another 2 minutes or until smooth.  Pour batter into tow 9” greased and floured cake pans.  Bake at 350° for 28-32 minutes or until done.  When cakes are cool, cut each cake in half horizontally to make a total of 4 layers.  Place filling between each layer and frost with chocolate frosting.

 

Raspberry Cream Filling

 

8 oz. softened cream cheese ¼ cup seedless raspberry fruit spread ½ cup confectioner’s sugar

 

Combine softened cream cheese with remaining ingredients and mix until well blended and smooth

 

Chocolate Frosting

 

¾ cup cocoa ½ cup butter or margarine 1 tsp. vanilla extract 1 lb. Confectioner’s sugar ½ cup butter Crisco ¼ cup milk

 

Beat Crisco and butter or margarine until smooth.  Slowly add confectioner’s sugar and cocoa alternately with milk and vanilla.  Beat on medium-high speed for 2 minutes, scrape bowl and beat for another 2 minutes or until light and fluffy.
Chocolate Peanut Butter Bliss

 

Chocolate Cake:

2 cups sugar 1 ¾ cup all purpose flour ¾ cup unsweetened cocoa 1 ½ tsp. baking powder 1 ½ tsp. baking soda 1 tsp. salt 2 eggs 1 cup buttermilk ½ cup canola 2 tsp. vanilla 1 cup strong coffee, heated to boiling

 

Preheat oven to 350°.  Grease and flour three 9” round cake pans.  Set aside.  In a large bowl, sift together the dry ingredients.  Add the eggs, buttermilk, oil and vanilla to the dry ingredients.  Beat mixture until combined and smooth.  Stir in hot coffee until combined.  Pour batter into pans and bake for approximately 15-20 minutes or until toothpick inserted in the center of the cakes comes out clean.

 

Peanut Butter Frosting:

 

1 cup creamy peanut butter 3 sticks unsalted butter, at room temperature ½ cup no trans fat shortening 1 Tbsp. vanilla 4 cups powdered sugar, sifted

 

Combine peanut butter, butter and shortening in a stand mixer.  Whip for 10 minutes until creamy and fluffy.  Add vanilla.  Continue to beat until combined.  Add powdered sugar and whip until just combined.

 

Garnish:

 

1 ½ cups peanut butter cups, roughly chopped

 

 

 

Peanut Butter Glaze

 

1 ¼  cups corn syrup ¼ cup peanut butter chips, melted

 

In a small bowl, combine the corn syrup and melted peanut butter chips.  Whisk until blended.

 

Frost cooled cake, add chopped peanut butter cups to the tops of the cake and drizzle with the peanut butter glaze.

 

Bavarian Spice Chocolate Cake

 

1 pk Pillsbury Plus Devil’s Food Cake Mix

1 ts Cinnamon

1/2 ts Nutmeg

1 c Cold mashed potatoes

1/2 c Butter, softened

1/2 c Water

3 Eggs

Glaze:

1/2 c Semi-sweet chocolate chips

1 tb Butter

2 tb Milk

1/2 c Powdered sugar

 

Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube

pan.

In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter,

water, and eggs until moistened. Beat 2 minutes at highest speed.

Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes.

Cool upright in pan 25 minutes; invert onto serving plate. Cool

completely.

In small saucepan, blend chocolate chips, 1 Tablespoon butter and

milk over low heat until chocolate melts, stirring constantly. Remove

from heat; stir in powdered sugar until smooth. (If needed, add a few

more drops of milk for desired consistency.) Spoon over top of cake,

allowing some to run down the sides.

Garnish as desired.

Makes 16 servings.

 

Best Chocolate Cake with Fudge Frosting

 

2 c Flour

2 c Sugar

1/2 c Shortening

3/4 c Water

3/4 c Buttermilk

1 ts Baking soda

1 ts Salt

1 ts Vanilla

1/2 ts Baking powder

2 Eggs

4 oz Unsweetened chocolate, melted and cooled

Fudge frosting (see below)

 

Heat oven to 350 degrees F.

Grease and flour 13 x 9 x 3 pan, 3 8″ round pans or 2 9″ round pans.

Beat all ingredients except fudge frosting in a large bowl on low speed

for 30 seconds, scraping bowl constantly. Beat on high speed for 3

minutes, scraping bowl constantly. Pour into pan(s).

Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round

pans), or until wooden pick comes out clean. Cool rounds 10 min.;

remove from pans. Cool completely. Frost.

Fudge Frosting

2 c sugar

1/2 c shortening

3 oz unsweetened chocolate

2/3 c milk

1/2 t salt

2 t vanilla

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a

rolling boil, stirring occasionally. Boil 1 minute without stirring. Place

saucepan in a bowl of ice and water. Beat until frosting is smooth and

of spreading consistency; add vanilla.

 

Better Than Sex Cake

 

1 pk Semi-sweet chocolate chips (6oz)

3/4 c Pecans; chopped

1 pk Chocolate cake mix

4 Eggs

1 pk Instant chocolate pudding (4 serving size)

1 ct Sour cream (8oz)

 

Toss the chocolate chips and pecans in a tablespoon of the dry cake

mix. Beat the remaining ingredients together for 3 minutes then fold in

the chips and pecans. Pour into greased and floured Bundt or tube pan

and bake 50 minutes at 350 degrees, or until cake test done.

 

Bittersweet Chocolate Pound Cake

 

6 oz Chocolate, unsweetened

2 c Flour

1 ts Baking soda

3/4 ts Baking powder

2 tb Instant coffee

2 tb Water, hot

Water, cold

2 c Sugar

1 c Butter; softened

1 ts Vanilla extract

3 Eggs

Rich Chocolate Glaze:

1 oz Chocolate, unsweetened

1 c Sugar, confectioners

3 tb Butter; softened

1/2 ts Vanilla extract

1 tb ;Water, hot tap, to 2 T

 

Preheat oven to 325 degrees F. Over hot (not boiling) water, melt

chocolate bars, stirring until smooth. In small bowl combine flour,

baking soda and baking powder; set aside. In 2-cup glass measure,

dissolve instant coffee in hot water; add cold water to measure 1-1/2

cups.

In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat

in eggs one at a time. Beat at high speed 5 minutes. Stir in melted

chocolate. Add flour mixture alternately with coffee mixture. Pour

batter into greased and floured 10-inch Bundt pan or angel food cake

pan.

Bake 65-70 minutes or until cake tester inserted in center comes out

clean. Cool in pan 30 minutes; remove from pan and cool completely.

Drizzle with Rich Chocolate Glaze.

Glaze: Over hot (not boiling) water, melt chocolate, stirring until

smooth. In the small mixer bowl, combine melted chocolate,

confectioners’ sugar, butter and vanilla. At low speed, gradually beat in

water until smooth. Drizzle over cake.

 

Black Chocolate Cake

 

2 oz Unsweetened chocolate

1/2 c Sugar

1/2 c Milk

1 c Sugar

1/2 c Butter

1 c Milk

2 Eggs

2 c Flour, sifted

1 ts Soda

 

Boil first 3 ingredients until thick; set aside to cool. Mix together

remaining ingredients. Add cooled chocolate; beat with electric mixer 2

minutes on medium speed. Bake in 9 x 13″ pan 25 minutes at 350

degrees.

 

Black Forest Pudding Cake

 

1 1/4 c Sugar

1 c Flour

3 tb Cocoa, unsweetened

2 ts Baking powder

1/4 ts Salt

1/3 c Butter, melted

1 1/2 ts Vanilla

1/2 c Packed brown sugar

1/4 c Cocoa, unsweetened

1 1/4 c Hot water

1/4 c Kirsch or 2 tb. water plus

1/2 ts almond or rum extract

1 Can cherry pie filling

 

Preheat oven to 350 degrees F. In a medium-size bowl, combine 3/4

cup of the sugar, flour, three tablespoons of the cocoa, baking powder

and salt. Blend in milk, melted butter and vanilla; beat until smooth.

Spread into an 8 inch square pan. In a small bowl, combine remaining

1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle

mixture evenly over batter. Combine hot water and kirsch; pour over

batter. Do not stir. Bake for 40 minutes, or until center is almost set.

Let stand 15 minutes. Transfer to dessert dishes and spoon pudding

from bottom of pan over cake. Serve with cherry pie filling as sauce.

 

Black Russian Cake

 

1 pk Yellow cake mix

1 pk Instant chocolate pudding

2 ts Cinnamon

2 ts Instant coffee

4 Eggs

Milk Chocolate Frosting

1/2 pk Milk chocolate frost mix

2 tb Hot water

2 tb Butter, softened

1 tb Brandy

1 tb Orange Flavor liqueur

1/4 ts Almond extract

2 tb Powdered sugar

3/4 c Water

3/4 c Oil

1/4 c Vodka

1/4 c Tia Maria or cream de cacao

 

Combine all ingredients, blend for 1 minutes with mixer at low speed;

beat at high speed for 2 minutes. Spoon into greased and floured

Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in

pan; turn out to cool. Ice with the milk chocolate frosting. Frosting:

Combine all ingredients in small mixing bowl, beat 1 minute at low

speed, beat for 1 minute at high speed. Stir in a few more drops of

water until mixture reaches desired spreading consistency.

 

Blender Double Fudge Cake

 

1/4 c Nuts

1 Egg

3 tb Shortening

1 c Milk

3 oz Unsweetened chocolate; Premelted envelopes

1/2 ts Vanilla

1 1/4 c Flour

1 1/3 c Sugar

1 1/4 ts Baking powder

1/2 ts Salt

1/4 ts Soda

1/2 c Semisweet chocolate pieces

 

Heat oven to 350 degrees F. Grease and flour baking pan, 9x9x2″.

Measure nuts into blender; chop on low speed. Set nuts aside. In order

listed, measure remaining ingredients except chocolate pieces into

blender. Blend 30 seconds on high speed, stopping blender

occasionally to scrape sides with rubber spatula. (Batter may be

slightly lumpy). Pour batter into pan. Bake about 35 minutes or until

wooden pick inserted in center comes out clean. Immediately sprinkle

chocolate pieces over cake. Place baking sheet over pan so contained

heat will soften chocolate pieces. Spread softened chocolate evenly

over cake; sprinkle with reserved nuts. Serve warm.

To prepare cake with electric mixer, measure all ingredients except

nuts and chocolate pieces into large mixer bowl. Blend 1/2 minute on

low speed, scraping bowl constantly. Beat 3 minutes high speed,

scraping bowl occasionally. Bake as directed.

If using self-rising flour, omit baking powder and salt.

 

Bourbon Chocolate Cake

 

1 pk Chocolate cake mix, with pudding

3 Eggs

1/2 c Bourbon whiskey

1/2 c Water; cold

1/3 c Vegetable oil

Frosting:

1 pt Whipping cream

1/3 c Unsweetened cocoa powder

1/2 c Powdered sugar

1 ts Vanilla

1/2 c Bourbon

1 c Nuts; chopped

 

Butter and flour two 9″ round cake pans. Combine cake mix, eggs,

bourbon, cold water and vegetable oil in large bowl of mixer. Beat for

2 minutes on high speed until very light. Pour into pans. Bake at 350

degrees F for 30 minutes or until tests done. Cool in pans 10 minutes.

Remove. Cool completely. Split layers in half horizontally. Spread

frosting over each cake layer. Sprinkle with walnuts. Stack layers.

Cover sides with frosting. Chill at least 2 hours.

Frosting: In large mixing bowl, combine whipping cream, cocoa,

powdered sugar and vanilla. Beat until stiff then fold in the bourbon.

 

Butterfinger Cake

 

1 pk German Chocolate Cake mix

8 oz Butterscotch topping for ice cream

2 lg Butterfinger bars

1 lg Cool Whip

1 c Pecans; chopped

 

Bake cake in a 9×13 pan. While cake is still hot, pour butterscotch

topping over cake, poking small holes in cake so that topping can soak

1. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar

and mix the rest into a large carton of Cool Whip along with the

pecans. Spread over cooled cake and top with reserved Butterfinger.

Refrigerate until ready to serve.

 

Island Chocolate Cake
Pre-heat the oven to 325. Coat two 9” round pans with non-stick spray and line the bottoms with wax paper. Recipe yield: about 12-16 servings.

 

Cake Ingredients:

¾ cups of cocoa powder 2 1/3 cups of boiling water 1 cup of brown sugar 1 1/3 cups of white sugar ¾ cup of vegetable oil 3 large eggs 1 tablespoon vanilla 2 ½ cups of flour 2 teaspoons baking soda 1 teaspoon of salt rum in a spray bottle

 

Put cocoa and boiling water in a bowl and stir till smooth. Cool. Add sugars, oil, and eggs. Mix well. Add baking soda, flour, and salt. Beat till smooth. Pour into prepared pans and bake 45-55 minutes or till a toothpick comes out clean. Cool. Remove the cake from the pans and mist with rum. For triple layer repeat and freeze each layer. Fill between layers with coconut custard and frost layers with frosting. Garnish with toasted coconuts or as desired.

 

Coconut Custard Ingredients:

2/3 cup of sugar ¼ cup of cornstarch pinch of salt 2 cups of half and half 3 large egg yolks (beaten) 1 tablespoon of butter 1 teaspoon vanilla 1 ¼ cups of toasted coconut

 

In a saucepan, wisk together sugar, cornstarch, salt, and half and half. Bring to a boil over medium heat, stirring constantly. Cook 2-3 minutes. Add a little hot mixture to the egg yolks, then add yolks to the pan and cook over a low heat, stirring constantly or until thick. Do not boil. Remove from heat. Add buter and vanilla. Cool. Fold in cocnut. Chill for an hour.

 

Frosting Ingredients:

 

2 16oz. Containers of frozen whipped topping 2-4 serving size packages of coconut cream instant pudding and pie filing

 

Mix ingredients thoroughly.

 

Basket of Berries Deep Chocolate Cake
Cake Ingredients:

2 cups of sugar 2 eggs 1 ¾ cups of All-purpose flour 1 cup of milk ¾ cup of cocoa ½ cup of vegetable oil 1 ½ teaspoons of baking soda 1 ½ teaspoons of baking powder 1 teaspoon of salt 2 teaspoons of vanilla extract 1 cup of boiling water

 

Heat the oven to 350. Grease and flour 2 round pans. In a large mixing bowl combine the dry ingredients. Add the eggs, milk, oil, and vanilla. Beat on medium for 2 minutes. Remove from mixer and stir in boiling water (the batter will be thin). Pour into the prepared pans. Bake 30 to 35 minutes  or until toothpick comes out clean. Cool the cake for 10 minutes and then remove from pans. Cool completely

 

Icing ingredients:

¼ cup of shortening 1/3 cup of milk ½ cup cocoa 1 ½ teaspoons of vanilla ¼ teaspoon of salt 3 1/3 cups of confectionary sugar

 

In a saucepan, melt the shortening. Remove from heat and stir in cocoa and salt. Mix in milk and vanilla in mixer. Stir in cocoa mixture into the sugar. Beat at medium speed until smooth and creamy. Add 1 tablespoon more milk if needed for a smoother consistency.

 

Frost the cake and decorate it to look like a basket. Use chocolate candy melts for handles. On the top of the cake place berries, grapes, and fresh mint leaves.

 

Chocolate Carmelious Cake

 

Cake Ingredients:

 

¾ cup of butter 3 1/3 cups of flour 3 cups of sugar 3 teaspoons of baking soda 3 eggs ¾ cups of European cocoa 1 ½ teaspoon of vanilla 1 ½ cup of boiling water 1 ½ cups of buttermilk

 

In a large mixer bowl beat butter and sugar. Add eggs. Cream until light and fluffy. Add vanilla. Alternate adding flour, cocoa, and baking soda with buttermilk.  Add the boiling water last. Beat till smooth. Grease 2 8 inch square cake pans. Line with wax paper. Divide paper evenly between pans. Bake in a 325 oven for 40 to 45 minutes. Remove and cool.

 

Carmel Filling Ingredients:

1 cup of milk 5 tablespoons of flour 1 cup of fine sugar 1 cup of butter ½ cup of caramel ice cream topping

 

In a small saucepan, cook flour and milk until thick. Set aside to cool. In a large mixer, beat butter and fine sugar till fluffy. Add cooked mix and beat till fluffy. Add

caramel topping and blend well. Set aside.

 

Icing Ingredients:

 

½ cup of butter ¼ cup of butter flavored Crisco 5 cups of confectioners sugar 6 to 8  tablespoons of milk ½ cup of sugar 2 tablespoons of caramel topping 1 tablespoon of vanilla

 

Layer the cake with the caramel filing in between layers. Frost.

 

 

 

Celebration Cake

 

Cake Ingredients:

3 cups of cooking oil 2 teaspoons of baking soda 2 cups of sugar ¾ cup of cocoa 2 eggs 1 cup of milk 2 cups of flour 1 teaspoon of vanilla 1/8 teaspoon of salt 1 cup of prepared hot coffee 1 teaspoon of baking powder

 

To make the cake combine all the ingredients in the order given and mix well. Pour into two greased and floured 8 inch cake pans. Preheat oven to 375. Bake for 45 minutes. Let it cool for 1 hour. Remove from the pans. Cool on cooling racks.

 

Chocolate Frosting Ingredients:

1 cup of white vegetable shortening pinch of salt 1 tablespoon of vanilla 6 tablespoons of milk ½ cup of cocoa 1 tablespoon of meringue powder 1 cup of confectioners sugar

 

Cream shortening, vanilla, and milk. Add the dry ingredients and mix well.

 

Coconut Pecan Filling Ingredients:

1 2/3 cup of sweetened shredded coconut 2 tablespoons of cornstarch 2/3 cup of chopped pecans pinch of salt ½ cup of sugar 1 teaspoon of pure vanilla extract 6 large egg yolks ¾ cup of heavy whipping cream ½ cup of brown sugar packed 1/3 cup of semi-sweet chocolate 1 cup of evaporated milk

 

Preheat the oven to 350. Bake the nut and coconut for 7 minutes. Let coll. Whisk the egg yolks with the sugar and brown sugar. Stir in the milk, cornstarch, salt, and coconut, Cook over medium heat for 6 minutes. Strain the custard, pressing hard on the coconut. Discard the coconut. Let it cool. Whip the cream until it holds firm peaks. Fold chocolate, pecans, and remaining coconut. Split the layers of cake. Put filing in and chocolate frosting on the outside.

 

Special Dark Chocolate Hazelnut Cake with Frangelico Buttercream

Layer Cake Ingredients:

3 ounces of special dark 1 ¼ teaspoon of salt Chocolate, finely chopped 1 ½ cups of brewed coffee 3 large eggs 3 cups of granulated sugar ¾ cups of vegetable oil 2 ½ cups of all-purpose flour 1 ½ cups of well-shaken buttermilk 1 ½ cups of cocoa 1 teaspoon of vanilla extract 2 teaspoons of baking soda 2 tablespoons of Frangelico ¾ teaspoon of baking powder

 

Preheat the oven to 300 and grease two 8 or 9 inch cake pans. Line the bottom with waxed paper and grease the paper. Finely chop chocolate and combine in a bowl with hot coffee. Let the mixture stand for a minute, then stir until the mixture is smooth.

 

In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk to combine. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored.

 

Slowly add oil, buttermilk, vanilla, Frangelico, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until batter is smooth. Divide batter between pans and bake for about 50-60 minutes.

 

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Cool.

 

Ganache Filling Ingredients:

8 oz. Of heavy whipping cream 12 oz. bag of semi-sweet chocolate chips

 

Place chocolate chips in a heatproof medium bowl. Heat cream in a small saucepan until it starts to boil. Pour over chips. Let it stand for one minute. Slowly stir in center of bowl until the mixture comes together. Refrigerate to cool.

 

Hazelnut Butter cream Icing ingredients:

½ cup of granulated sugar 6 oz. of chopped white baking bar 2 tablespoons of all-purpose flour 1 teaspoon of vanilla 6 egg yolks 2 teaspoons of Frangelico liqueur 1 ½ cups of milk 2 sticks of softened butter

 

In a medium mixing bowl combine granulated sugar and flour. Add the egg yolks. Beat the mixture with a wire whisk until combined. Set aside.  In a heavy medium saucepan, heat milk over medium-high heat just to boiling. Remove from the heat. Gradually beat hot milk into the egg mixture with the wire whisk. Return the entire mixture to the saucepan. Cook over a medium heat until bubbly, whisking constantly. Cook for 2 minutes more. Remove from heat. Add chopped white chocolate bar, vanilla, and Frangelico. Let it stand for 1 minute. Transfer to a mixing bowl and cool to room temperature. Be sure to cover it tightly with plastic wrap. In a medium bowl beat the softened butter on medium speed until fluffy. Add cooled baking bar mixture, ¼ at a time, beating on a low sped after each addition until blended. Use immediately or refrigerate

 

Chocolate Strawberry Cake

 

Ingredients:

 

2 cups flour

1 cup vegetable oil

1 teaspoon salt

1 cup hot coffee

1 teaspoon baking powder

1 cup buttermilk

1 teaspoon baking soda

2 eggs

¾ cup unsweetened cocoa

1 teaspoon vanilla extract

2 cups sugar

 

Directions:

 

Heat oven to 350°. Grease and flour two—9 inch cake pans.  Combine first 6 ingredients in large bowl of mixer, mix well.  Combine oil, coffee and buttermilk. Mix at medium speed for 2 minutes.  Add eggs and vanilla and beat 2 more minutes.  Pour into two prepared 9 inch cake pans.  Bake at 350° for 25 minutes. Cool cakes 10 minutes and then remove from pans. Cool on racks.

 

 

1st filling ingredients:

2nd filling ingredients:

 

1-16oz package frozen strawberries

1 cup milk

½ cup + 2 tablespoon sugar

5 tablespoon flour

3 tablespoon cornstarch

1 cup butter, softened

1 tablespoon lemon juice

2 teaspoons vanilla

 

Cook strawberries, sugar, cornstarch, lemon juice, until thick (about 3 min.), set aside to cool. Combine the milk and flour in a saucepan and cook until thick. Cover with wax paper and set aside to cool. In a mixing bowl beat butter, shortening, sugar, and vanilla until creamy. Add cooled milk mixture and beat for 6 minutes. Spread ½ mixture on bottom layer of cake. Top with cooked strawberry mixture.  Put on next layer of cake and add rest of white filling.

 

 

Frosting ingredients:

 

2 sticks butter

¾ cup unsweetened cocoa

8 oz cream cheese

4 cups 10x sugar

2 teaspoons vanilla

 

Beat butter, cream cheese, and vanilla. Mix cocoa and 10x sugar together. Add to first mixture. Beat for 5 minutes until fluffy. Frost sides of cakes. Decorate top with more strawberries.

 

½ cup butter

1 cup buttermilk

2 teaspoon baking soda

2 cup sugar

1 teaspoon vanilla

¼ cup cocoa

2 eggs

2 ¼ cup flour

¼ cups Dutch cocoa

1 cup boiling water

 

 

In large mixer bowl, cream butter and sugar.  Add eggs.  Beat till light and fluffy.  Add vanilla and buttermilk.  Measure out flour, baking soda, and cocoas.  Add alternately to creamed mixture with boiling water.  Grease and flour 2—8 inch round cake pans.  Bake is a 325° oven for 40 to 45 minutes or till done in center.  Cool.

 

Oreo filling:

 

1 cup milk

1 cup butter

5 tablespoon flour

1 cup superfine sugar

1 cup finely chopped Oreo cookies

1 teaspoon vanilla

 

 

Cook milk and flour in sauce pot oven medium heat till thick. Stir constantly. Cool in a bowl covered with saran wrap. Beat butter and sugar, also vanilla in small mixer bowl till fluffy.  Add cooled cream mixture.  Whip till light and fluffy.  Fold in cookie crumbs. Set aside.

 

Chocolate icing:

 

6 tablespoon butter

1 teaspoon vanilla

2 tablespoon melted butter

3 ½ cup confectioner’s sugar

3 to 4 teaspoon milk

¼ cup cocoa

 

Beat all in large mixer bowl (make a paste with melted butter and cocoa). Gradually add milk till spreading consistency.  Place ¾ of amount in decorative bag.

 

White icing:

 

1 cup white Crisco

1 teaspoon butter flavor Crisco

1 tablespoon clear vanilla

Dash of salt

6 to 8 tablespoon water

 

Whip all ingredients in large mixer bowl.  Gradually adding water till spreading consistency.  Place also ½ amount in decorative bag.

 

 

Assembly:

 

Lay one layer on covered cardboard. Split in half. Fill with ¼ amount of Oreo cream filling. Repeat with other layer. (You will have 4 layers of cake and 3 layers of Oreo cream) Frost cake lightly with white icing. Do decorative basket with white and chocolate frosting. Top with chocolate frosting

 

Cape Cod Chocolate Cake

 

1 3/4 c Cake flour

2 ts Baking powder

1/4 ts Soda

1 ts Salt

1 1/2 c Sugar

1/2 c Shortening

1 c Plus 2 T evaporated milk

2 Unbeaten eggs

2 Squares melted chocolate

1 ts Vanilla

 

Stir flour, baking powder, soda, salt and sugar into a mixing bowl.

Drop shortening and milk into dry ingredients. Do not dilute the

evaporated milk, use full strength. Beat, beat, beat for about 2

minutes on low speed in an electric mixer. Add eggs and melted

chocolate. Lastly add vanilla. Beat all together for 1 minute. Scrape

down and beat again for another minute. Turn into two layer cake pans

and bake at 350 degrees for 35 minutes. Frost with butter cream

frosting to which 1/2 c walnuts, chopped fine have been added.

 

Caramel Chocolate Chip Cake

 

2 c All-purpose flour

1 c Packed brown sugar

1/2 c Granulated sugar

1/2 c Semisweet chocolate chips, finely chopped

1/2 c Shortening

1 1/4 c Milk

3 ts Baking powder

1 ts Salt

1/2 ts Baking soda

1 1/2 ts Vanilla extract

3 Eggs

1 Caramel fluff frosting recipe

 

Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2″

rectangular baking pan. Beat all ingredients except Caramel Fluff in a

large bowl on low speed for 30 seconds, scraping bowl constantly.

Neat on high speed for 3 minutes, scraping bowl occasionally. Pour

into pan. Bake until a wooden pick inserted in center comes out clean,

about 40 to 45 minutes; cool completely. Frost with Caramel Fluff.

Store in refrigerator.

 

 

Cheese & Chocolate Tunnel Cake

 

1 Two layer chocolate cake mix with pudding

1/3 c Margarine or butter

16 oz Cream cheese, softened

1/2 c Sugar

2 Eggs

2 ts Margarine or butter, melted

2 oz Semi sweet chocolate

2 ts Corn syrup

 

Preheat oven to 350 degrees. Prepare cake mix according to package

directions, substituting margarine for oil. Reserve 1 cup of batter. Pour

remaining batter into a 12 cup greased and floured fluted tube pan.

Combine cream cheese and sugar, mixing well at medium speed on an

electric mixer until well blended. Blend in eggs, one at a time. Pour

over batter in the pan. Spoon reserved batter over cream cheese

mixture. Bake 1 hour or until toothpick inserted in center comes out

clean. Cool 30 minutes; remove to a wire rack. Combine margarine,

chocolate and corn syrup in a small saucepan. Cook over low heat until

chocolate is melted. Pour over cooled cake.

 

Chocolate Almond Pound Cake

 

1/2 c Finely chopped almonds

1 1/2 c Sugar

4 oz Butter, melted

4 Eggs

4 oz Bitter chocolate, melted

1 1/2 ts Almond extract

2 c Flour

1 c Corn meal

1 ts Salt (optional)

1/2 ts Baking powder

1 c Milk

 

Preheat oven to 350 degrees. Generously grease a 12 c bundt pan.

Coat sides with almonds.

In a large bowl, beat sugar and butter until light and fluffy. Add eggs,

one at a time, mixing well after each egg. Stir in chocolate and almond

extract.

Combine flour, corn meal, salt and baking powder. Add alternately with

milk to chocolate mixture, mixing at low speed until well blended.

Spoon into pan.

Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on

rack. Serves 16

Chocolate Angel Food Cake

 

1 c All-purpose flour

1 1/2 ts Cream of tartar

1/4 c Cocoa

1/2 ts Salt

1 1/2 c Sugar

1 1/2 ts Vanilla

10 Egg whites

Preheat oven to 325 degrees F.

 

In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2

cup sugar. Set aside. In large bowl, beat egg whites, cream of tartar,

and salt until soft peaks form. Gradually add remaining sugar, 2 Tbsp

at a time until stiff peaks form. Fold in flour mixture and vanilla.

Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan

for about 1 hour or until the cake is cool.

 

Chocolate Applesauce Cake

 

2 c Unsifted Unbleached Flour

2 tb Cocoa

1 1/2 ts Baking Soda

1/2 ts Salt

1/2 c Shortening

1 1/2 c Sugar

2 lg Eggs

2 ts Vanilla Extract

2 c Unsweetened Applesauce

6 oz Semisweet Chocolate Chips

1/2 c Chopped Walnuts

 

Sift the flour, cocoa, baking soda and salt together and set aside.

Cream the shortening and sugar together in a large mixing bowl until

light and fluffy, using an electric mixer set on medium speed. Add the

eggs, one at a time, beating well after each addition. Blend in the

vanilla extract. Add the dry ingredients alternately with the applesauce

to the creamed mixture, beating well after each addition, using the

mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch

baking pan. Sprinkle with the chocolate chips and chopped walnuts.

Bake in a preheated 350 degree F. oven for 35 minutes or until the

cake test done. Cool in the pan on a wire rack.

 

Chocolate Beer Pudding Cake

 

Batter:

1 1/2 c All purpose flour

3/4 c Sugar

1 tb Unsweetened cocoa

1 1/2 ts Baking powder

1/2 ts Baking soda

1/4 ts Salt

3/4 c Beer

1/3 c Oil

1 Egg, slightly beaten

Syrup:

1 tb Unsweetened cocoa

3/4 c Beer

1/3 c Packed brown sugar

1/3 c Granulated sugar

 

For batter, mix dry ingredients; make a well in center, Add beer, oil

and egg. Beat just until smooth. For syrup, make a paste of cocoa and

a little beer. Add remaining beer and sugars. Heat to boiling. Pour

batter into a greased 8-inch square baking pan. Drizzle syrup over top

Bake at 350 deg F 40 minutes. Cool about 5 minutes, Loosen sides of

cake from pan; invert onto plater. Even out pudding layer with knife.

Serve warm or cool. Best outside, aroma is quite powerful

 

Chocolate Cake

 

3/4 c Margarine; at room temperature

1/4 c Sugar;

1/2 c Liquid egg;substitute at room temperature

Liquid sugar;substitute equal to 1/3 cup sugar

2 t Vanilla;

2 c Cake flour;

2 t Baking powder;

1/4 c Instant dry milk;

1/3 c Cocoa;

1 c Water; at room temperature

 

Cream together margarine and sugar at medium speed until light and

fluffy. Add egg substitute, sweetener, and vanilla to creamed mixture

and beat at medium speed for 1/2 minute. Stir together flour, baking

powder, dry milk, and cocoa to blend. Add 1 cup water to creamed

mixture along with flour mixture and mix at medium speed only until

smooth. Spread evenly in a 9 inch square pan that has been greased

with margarine. Bake at 350 degree F. for 30-35 minutes or until a

cake tester comes out clean and the cake pulls away from the sides of

the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal

servings.

 

Miracle Whip Cake

 

2 c Flour

3 tb Cocoa

1 c Sugar

1/2 ts Salt

 

Sift above together 3 times. Put in mixing bowl and make a well in the

middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of

boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp.

vanilla into the well you have made in flour. Mix well by hand. Bake in

greased and floured layer cake pans (two 8-inch) or large glass pan.

Bake at 350 degrees about 35 to 40 minutes, or until cake springs

back when tested.

 

Chocolate Cake With Rum Spiked Figs

 

1 1/2 c Dried Mission Figs

1/3 c Dark Rum

1/3 c Water

8 oz Semisweet Chocolate

8 oz Unsalted butter

6 Eggs

1 c Unsweetened Cocoa Powder

1 1/2 c Sugar

1 c Whipping cream, soft whipped

 

With a small knife remove the hard bit of stem at the tip of each fig.

Place the figs in a small saucepan with the rum and water. Bring to a

boil over high heat. Cover pan, reduce heat to simmer and continue

cooking until figs are tender, about 20 minutes. Set aside.

Grease bottom and sides of a round baking pan – 9 inches in diameter

and 2 inches high – with shortening or vegetable oil. Line the bottom

with a circle of parchment or aluminum foil. Set aside.

Cut the chocolate into small pieces and melt it with the butter in the

top of a double boiler. Remove from heat and stir until smooth.

Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and

beat with an electric mixer until blended evenly. Drain the figs,

discarding the liquid. Stir figs and chocolate into the egg mixture and

mix well. Spoon the batter into the prepared pan.

Bake in a preheated 350 degree oven until the cake rises to the top of

the pan and feels set in the center, about 40 minutes. Let it cool in the

pan on a wire rack. When cool, turn it out onto a rack. Remove the

parchment or foil, invert the cake into a large serving plate. Cover it

and refrigerate until ready to serve. Accompany with whipped cream.

 

Chocolate Carrot Cake

 

1 1/2 c Finely grated carrots

3/4 c Granulated sugar

1/2 c Canola oil

1 c Boiling water

1 1/2 c Wholewheat flour

1/2 c Unsweetened cocoa powder

1 ts Cinnamon

1 1/2 ts Baking powder

1/2 ts Salt

Pre-heat oven to 350 degrees F.

 

In a large bowl, combine carrots, sugar & oil. Pour water over the

mixture. In a separate bowl, combine the rest of the ingredients. Add

to the carrot mixture & mix well.

Pour into a non-stick or lightly oiled 8″ square pan. Bake for 35

minutes.

 

Chocolate Cherry Sheet Cake

 

1 pk Pillsbury Plus Devil’s Food Cake Mix

1 Can (21-oz.) cherry fruit pie filling

1 ts Almond extract

2 Eggs; beaten

Frosting:

1 c Sugar

5 tb Butter or margarine

1/3 c Milk

1 pk (6-oz.) semi-sweet chocolate chips

 

Heat oven to 350 degrees F. Grease and flour 13×9-inch pan. In large

bowl, combine all cake ingredients. By hand, stir until well mixed. Pour

into greased and floured pan. Bake at 350 degrees F. for 25 to 30

minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine sugar, butter and milk. Bring to a boil; boil

1 minute, stirring constantly. Remove from heat; stir in chocolate chips

until smooth. Pour and spread over warm cake. Makes: 12 to 16

servings.

 

Chocolate Chip Butter Cake

 

8 oz Butter or Margarine

2 c Sugar

4 Eggs, separated

2 2/3 c Sifted Cake Flour

2 ts Baking Powder

1/2 ts Salt

1 c Milk

2 ts Vanilla

5 oz German Sweet Chocolate Bars

 

Cream butter and sugar together. Add yolks one at a time, beating

well after each addition. Add sifted dry ingredients, alternating with

milk and vanilla. Add in thirds, beating until smooth after each

addition. Grate chocolate coarsely, reserving 1/3 cup for the topping.

Beat whites until stiff and fold into batter, add remaining chocolate to

batter and mix. Pour in a greased and floured 9×13 pan. Sprinkle the

top with the 1/3 cup of grated chocolate. Bake in a preheated 350

degree F oven for 40 minutes.

 

Chocolate Chip Sour Cream Pound Cake

 

3 c Unsifted flour

1/4 ts Baking soda

2 c Sugar

1 c Butter, softened

6 Eggs

1 ts Vanilla extract or flavor

1 pk Sour cream (8 oz)

1 c Mini chocolate chips

 

Preheat oven to 350 degrees F. Stir together flour and baking soda. In

mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a

time, until smooth; add vanilla. Beat in sour cream alternately with

flour mixture. Fold in chocolate chips. Pour into well-greased and

floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min. or until

wooden pick comes out clean. Cool; remove from pan. Sprinkle with

confectioners’ sugar if desired. Yield: 1 ten-inch cake

 

Chocolate Cinnamon Angel Food Cake

 

1 1/2 c Egg whites (10-12 eggs)

1 c Sifted flour

1 1/2 c Sifted confectioners sugar

3 tb Unsweetened cocoa

1/2 ts Cinnamon

1 1/2 ts Cream of tartar

1 ts Vanilla

1 c Sugar

 

Bring egg whites to room temperature, about 1 hour. Meanwhile, sift

flour, cocoa, powdered sugar, and cinnamon together three times. Set

aside. In a large mixer bowl, beat the egg whites, cream of tartar, and

vanilla with an electric mixer on medium speed until soft peaks form.

Gradually add the sugar, 2 Tablespoons at a time, beating on high

speed until stiff peaks form. Transfer to a larger bowl if needed. Sift

about 1/4th of the flour mixture over the beaten egg whites. Fold in

gently. Repeat, folding in the remaining flour mixture in fourths. Pour

into ungreased 10 inch tube pan. Bake on the lowest rack in the oven

at 350 degrees F for 40-45 minutes or until the top springs back when

touched. Immediately invert cake (leave in pan); cool thoroughly.

Loosen sides of cake from pan; remove.

Makes 16 slices.

 

Chocolate Cranberry Cake

 

1/2 lb Butter; room temperature

2/3 c Sugar

1 ts Vanilla

3 tb Cranberry liqueur, (optional)

8 oz Semi-sweet chocolate; melted

4 Eggs; separated

1/3 c Cake flour

1 1/3 c Fresh cranberries; chopped

3 tb Sugar

 

Preheat oven to 350 degrees F. Line bottom of a 9-inch springform pan

with parchment.

Whip butter with electric beater until light and fluffy. Add sugar and

beat for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks

one at a time. Mix in flour and cranberries.

Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons

sugar and continue whipping until stiff.

Fold 1/3 of whites into batter. Then fold remaining whites into mixture.

Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes,

then cover with foil and cool completely.

 

Chocolate Cream Roll

 

6 tb Flour

6 tb Cocoa

1/2 ts Baking powder

1/4 ts Salt

4 md Eggs

3/4 c Sugar

1 ts Vanilla

Icing sugar

Whipped Cream

 

Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet of

waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually

while beating, then add yolks and vanilla. Mixture should be thick and

lemony. Sift dry mixture over egg mix and fold in gently. Prepare an

edged cookie pan by greasing and lining with waxed paper. Pour batter

onto pan and spread evenly. Bake at 400 F for 12-15 minutes. When

baked, remove from pan and roll in a damp tea towel on which you

have sprinkled some icing sugar. When cool, unroll, trim off any crusty

edges. Spread whipped cream on cake and roll up. Serve with a dollop

of whipped cream on the side.

 

Chocolate Eclair Cake

 

1 Box whole graham crackers

6 oz Package inst vanilla pudding mix

3 c Milk

8 oz Carton whipped topping

Glaze:

1 c Sugar

1/8 ts Salt

1/3 c Cocoa

1/4 c Milk

1/4 c Butter

1 ts Vanilla extract

 

Butter 13 x 9 inch pan and cover bottom with layer whole graham

crackers. Mix pudding mix and milk beating well. Fold in whipped

topping. Spread half of mixture over crackers in pan. Cover with

another layer of crackers. Spread remaining mix over crackers. Top

with a layer of crackers.

In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and

boil one minute. Remove from heat and add butter and vanilla. Beat

until smooth and spread on top of crackers. Refrigerate. Much more

delicious if not served until next day.

 

Chocolate Hazelnut Cake

 

6 oz Chocolate, semisweet

3/4 c Butter

2/3 c Sugar

8 Eggs; separated

1 1/3 c Hazelnuts; ground

2/3 c Bread crumbs or matzo meal

1 ts Cinnamon, ground

 

Chop chocolate into small pieces. Place in small bowl over hot water to

melt, stirring occasionally.

Beat butter with half the sugar until soft and light. Beat in egg yolks,

one at a time. Combine hazelnuts, bread crumbs and cinnamon and

stir in.

Whip egg whites. Beat in remaining sugar in slow stream and whip

until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a

rubber spatula.

Pour batter into greased 10-inch cake pan lined with parchment paper.

Bake at 350 degrees F until well risen and firm in center, about 45

minutes. Invert cake onto rack and cool a few minutes. Lift off pan and

cool completely. If prepared in advance, wrap cake in plastic and

refrigerate up to 5 days or freeze up to 1 month. Bring cake to room

temperature before serving.

 

Chocolate Ice Box Cake

 

1/2 lb German sweet chocolate

3 tb Boiling water

1 c Powdered sugar

2 Egg yolks

1 ts Vanilla

2 Beaten egg whites

1 pt Cream, whipped

3/4 Of an angel food cake (mix can be used)

 

Melt chocolate and boiling water together, remove from stove and add

cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg

whites beaten moderately stiff, and fold in whipped cream. Break angel

food cake into irregular pieces. Place half the cake bits in a pan, cover

with half the chocolate custard. Add remaining cake, and cover

generously with remaining chocolate. Chill twelve hours, or overnight,

in refrigerator.

 

Chocolate Cherry Ice Cake

 

1/2 lb German sweet chocolate

1/2 c Cherries

3 tb Boiling water

1 c Powdered sugar

2 Egg yolks

1 ts Vanilla

2 Beaten egg whites

1 pt Cream, whipped

3/4 Of an angel food cake (mix can be used)

 

Melt chocolate and boiling water together, remove from stove and add

cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg

whites beaten moderately stiff, and fold in whipped cream. Break angel

food cake into irregular pieces. Place half the cake bits in a pan, cover

with half the chocolate custard. Add remaining cake, and cover

generously with remaining chocolate. Chill twelve hours, or overnight,

in refrigerator.

 

Chocolate Layer Cake

 

2 1/4 c Sifted Unbleached Flour

1 ts Baking Powder

1/2 ts Baking Soda

1/2 ts Salt

3/4 c Butter Or Regular Margarine

1 1/2 c Sugar

2 lg Eggs

1 ts Vanilla

2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)

1 c Cold Water

Dark Chocolate Icing (Below)

 

Sift the flour, baking powder, baking soda, and salt together in a small

bowl and set aside.

Cream the butter and sugar together, in a mixing bowl, until light and

fluffy, using an electric mixer set on medium speed. Add the eggs, one

at a time, beating well after each addition. Blend in the vanilla and

cooled chocolate.

Add the dry ingredients alternately with the water to the creamed

mixture, beating well after each addition. Pour the batter into 2

greased and waxed paper-lined 9-inch round cake pans.

Bake in a preheated 350 degree F. oven for 30 minutes or until the

cake tests done. Cool in the pans on racks for 10 minutes. Remove

from the pans and finish cooling.

Place one cake layer on a serving plate upside down (slicing the top off

in needed to level the cake) and frost the top. Place the second layer

on top of the first right side up (again slicing the top if needed to

square the cake up) and use the remaining frosting to frost the sides

and top. Use the following icing or one of your choice.

DARK CHOCOLATE ICING:

Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and

cool to room temperature. Combine 1/2 cup of butter or regular

margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with

an electric mixer, set on medium speed, until well blended. Gradually

beat in 1 pound (1 box) of sifted confectioners’ sugar and 1/4 cup hot

water. Beat in 1 tsp vanilla and beat until smooth.

 

Chocolate Marble Cake

 

1/3 c Butter

1 c Sugar

2 ts Baking powder

1 ea Chocolate, unsweetened, squares

1 ts Vanilla

2 ea Egg, well beaten

1 1/2 c Flour

1/2 c Milk

1 tb Butter

 

Cream the 1/3 cup butter and sugar together, add the well beaten

eggs and mix well. Sift flour and baking powder and add alternately

with the milk to the first mixture. Put 1/3 of mixture into a bowl and

add the 1 Tbsp of butter and chocolate which have been melted

together. To the white batter, add the vanilla. Drop white batter, then

chocolate, by spoonfuls into a well-greased, deep cake pan and bake

at 350 degrees F about 40 minutes.

 

Chocolate Mint Layer Cake

 

1 c Mint-Chocolate Chips;Nestles

1 1/4 c ;water, divided

2 1/4 c Flour; Unbleached

1 ts Salt

1 ts Baking Soda

1/2 ts Baking Powder

1 1/2 c Brown Sugar; Firmly Packed

1/2 c Butter, Softened

3 ea Eggs; Large

Chocolate Mint Frosting

1/2 c Mint-Chocolate Chips;Nestles

1/4 c Butter

1 ts Vanilla Extract

1/4 ts Salt

3 c Confectioners’ Sugar

6 tb Milk

Garnishes:

Chocolate Leaves

Chocolate Curls

Chocolate Gratings

 

Cake:Preheat oven to 375 degrees F. In a small saucepan, combine

mint-chocolate chips and 1/4 cup of water. Cook over medium heat,

stirring constantly, until chips are melted and mixture is smooth. Cool

10 minutes. In medium bowl, combine flour, salt, baking soda, and

baking powder; set aside. In a large bowl, combine brown sugar and

butter; beat until creamy. Add eggs, 1 at a time, beating well after

each addition. Blend in chocolate mixture. Gradually beat in flour

mixture alternately with remaining 1 cup of water. Pour into 2 greased

and floured 9-inch round baking pans. Bake at 375 degrees F. for 25

to 30 minutes, or until cake tests done. Cool completely on wire racks.

Fill and frost with Chocolate Mint Frosting. Garnish as desired.

Chocolate-Mint Frosting: Combine over hot (not boiling) water, the

mint-chocolate chips and butter. Stir until chips are melted and

mixture is smooth. Stir in vanilla extract and salt. Transfer to a large

bowl. Gradually beat in the confectioners’ sugar alternately with milk;

beat until smooth. (if necessary add more milk until desired

consistency is reached.)

Garnishes: Use chocolate curls and grated chocolate on top of the

cake. Form a ring of grated chocolate pieces around the outside edge

and use the curls in the center. To make chocolate leaves, select

several small leaves, wash and dry them and paint one side of them

with melted chocolate. Chill until firm and peel the leaf off the chilled

chocolate. Use as garnish.

Chocolate Orange Cake

 

Veg spray

1 Egg, or substitute

1/2 c Low fat buttermilk

2 ts Very ripe banana

2 tb Fresh orange juice

1 ts Orange peel, grated fine

1 ts Vanilla

3/4 c Sugar

1 c Self rising flour

1 ts Soda

1/2 c Tiny semisweet choc chips

 

Cocoa powder and oj peel for garnish

Preheat oven 350. Use bundt pan or 8×8 pan coated with nonstick

spray.

Beat egg 2-3 mins on medium speed. Add sugar gradually. Add all

ingredients except garnish and mix gently.

Put in pan. Bake 30 mins, or until it passes the toothpick test. Cool

before removing from pan and garnish with cocoa powder and orange

zest.

 

Chocolate Raspberry Marbled Cake

 

10 oz Frozen red raspberries; thawed and drained, reserving syrup

1/4 c Red raspberry jam

4 tb Cornstarch

1 Chocolate cake mix

8 oz Cream cheese; softened

2 tb Margarine; softened

14 oz Sweetened condensed milk

1 Egg

1 ts Vanilla

 

Preheat oven to 350 F. In 1-quart glass measure with handle, combine

reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2

tablespoons cornstarch. Microwave on 100% power 1-1/2 to 2-1/2

minutes or until thickened and clear. Gently stir in raspberries. Set

aside. Prepare cake mix as package directs. Pour half the batter into

lightly greased 13x9x2 inch baking pan; bake 15 minutes. Meanwhile,

in small mixer bowl, beat cheese, margarine and remaining 2

tablespoons cornstarch until fluffy. Gradually beat in sweetened

condensed milk, then egg and vanilla. Pour evenly over cake in pan.

Spoon raspberry mixture in small amounts over top. Return to oven;

bake 10 minutes longer. Top evenly with remaining cake batter.

Return to oven; bake 30 minutes longer or until cake springs back

when lightly touched. Cool. Chill thoroughly. Garnish as desired.

Refrigerate leftovers.

 

Chocolate Zucchini Cake

 

1/2 c Butter

1 3/4 c Sugar

2 1/2 c Flour

4 tb Cocoa

1 ts Baking soda

1/2 ts Baking powder

1/2 ts Cinnamon

1/2 ts Salt

2 Eggs

1/2 c Sour milk; (a tsp of vinegar added to milk)

1/2 c Oil

1 ts Vanilla

2 c Grated zucchini

Chocolate chips

Whipped cream

 

Preheat oven to 325 degrees. Grease a 9×13 inch pan. Combine

butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs,

milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips.

Serve with whipped cream.

 

Cocoa Chiffon Cake

 

3/4 c Boiling water

1/2 c Cocoa

1 1/2 c Flour — sifted

1 3/4 c Sugar

1 1/2 tb Baking powder

1/2 tb Salt

1/2 c Oil

1 ts Vanilla

1/2 ts Almond extract

1 c Egg whites — 7-8

1/2 ts Cream of tartar

 

Blend cocoa and water and cool. Mix flour. baking powder and salt.

Beat yolks with half of sugar. In another bowl, beats whites with cream

of tartar, gradually adding rest of sugar till stiff peaks form. Fold in

yolk mixture and dry ings. Spoon into ungreased tube pan. Bake about

65 min. at 325 degrees F. Invert to cool.

 

Cranberry White Chocolate Coffee Cake

 

2 c Fresh or frozen cranberries

3/4 c Butter

1 1/4 c Packed brown sugar

2 Eggs

2 1/2 c All-purpose flour

1 ts Baking soda

1 ts Baking powder

Pinch of salt

1 c Buttermilk

1 c White chocolate chips

 

If using frozen cranberries, thaw and drain berries.

In large bowl, beat butter with 1 cup of the brown sugar until light.

Beat in eggs, 1 at a time, beating well after each addition. In separate

bowl, mix together flour, baking soda, baking powder and salt. Add to

butter mixture alternately with buttermilk, making 3 additions of flour

mixture and 2 of buttermilk.

Gently stir in cranberries and 3/4 cup of the white chocolate chips.

Spoon into greased 9 inch springform pan, smoothing top. Sprinkle

with remaining brown sugar and chocolate chips.

Bake coffee cake in center of 350 degrees F oven for about 1 hour and

15 minutes or until firm when gently pressed in center. Let cool in pan

on rack for 20 minutes before removing from pan. Serve warm or cool.

(Coffee cake can be wrapped in plastic wrap, then foil and frozen in

airtight container for up to 2 weeks.) Makes 12 servings.

 

Death By Chocolate

 

4 Eggs

1/2 c Water

1/2 c Vegetable oil

8 oz Sour cream

1 Box chocolate or devils food cake mix

1 sm Box of instant chocolate pudding

1/2 ts Instant coffee (opt)

Butter buds (to taste, opt)

12 oz Bag mini chocolate chips

 

Beat eggs. Mix in water, oil and sour cream. Add dry ingredients and

beat until smooth. Stir in chocolate chops last.

Pour into a greased bundt pan, and bake 1 hour at 350 F.

 

 

 

Decadent Fat Free Chocolate Cake

 

No stick cooking spray

1 1/3 c Flour

1/2 c Unsweetened cocoa

1/4 c Argo Corn Starch

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 1/4 c Sugar

1 c Water

3 Egg whites

1/2 c Karo light Corn Syrup

 

Preheat oven to 350 degrees F. Spray 9×9-inch square baking pan with

cooking spray. In a large bowl combine flour, cocoa, cornstarch,

baking powder and salt. In a medium bowl with wire whisk or fork, stir

together sugar and water 1 minute. Add egg whites and corn syrup;

stir until blended. Gradually stir into dry ingredients until smooth. Pour

into pan. Bake 35 minutes or until toothpick inserted into center of

cake comes out clean. Cool. If desired, sprinkle with confectioners

sugar. Makes 16 servings.

 

Devil’s Food

 

4 oz Unsweetened Chocolate

1 c Sugar

1/2 c Buttermilk or sour milk

1/2 c Cake Flour; sifted

1 1/2 ts Baking Powder

3/4 ts Soda

1/2 ts Salt

1/2 c Butter or shortening

3/4 c Sugar

3 Eggs; well beaten

1 c Buttermilk or sour milk

1 ts Vanilla

 

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup

buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift

flour once, measure, add baking powder, soda, and salt and sift

together three times. Cream butter thoroughly add 3/4 cup sugar

gradually, and cream together until light and fluffy. Add eggs and beat

well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate

mixture and blend. Add remaining flour, alternately with buttermilk, a

small amount at a time; beat very thoroughly after each addition. Add

vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 350

degrees F.) 30 minutes, or until cake is done. When cold, trim edges,

cut in half crosswise, and put together as a two-layer cake, matching

edges carefully. Spread tops and sides with Fudge Frosting. Or add

chopped nut meats to part of frosting and use as filling.

 

Diabetic German – Chocolate Cake

 

4 oz Baking chocolate

1/2 c Boiling water

1/2 c Butter

1/2 c Granulated sugar replacement

3 T Granulated fructose

4 ea Egg yolks

2 t Vanilla extract

2 1/4 c Flour

1 t Baking soda

1/2 t Salt

1 c Buttermilk

4 ea Egg whites,stiffly beaten

 

Melt chocolate in boiling water and cool.Cream next 3 ingredients

together until fluffy.Add egg yolks,one at a time,beating well after each

addition.Blend in vanilla and chocolate water.Sift flour with baking

soda and salt.Add alternately with buttermilk to chocolate

mixture,beating till smooth.Fold in egg whites.Grease and line 3 9-in.

pans.grease again and flour.Pour batter into pans and bake 25-30

minutes at 350 degrees F. Remove paper lining and cool.Frost with

Diabetic Coconut-Pecan Frosting. yield: 60 servings

 

Fat Free Chocolate Cake

 

1 1/4 c Flour

1 c Sugar

1/2 c Unsweetened cocoa

1/4 c Corn starch

1/2 ts Baking soda

1/2 ts Salt

4 Egg whites

1 c Water

1/2 Light or dark corn syrup

Mazola No-stick cooking spray

 

Preheat oven to 350 degrees F. Spray 9″ square baking pan with

cooking spray.

In large bowl, combine dry ingredients until well mixed. In medium

bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients

until smooth. Pour into prepared pan. Bake 30 minutes or until cake

springs back when lightly touched. Cool on wire rack 10 minutes.

Makes 16 servings.

 

 

French Chocolate Cake

 

7 oz Semisweet chocolate

14 tb Butter or margarine

4 Eggs

3/4 c Sugar

1 c Flour

1/3 c Hazelnuts, coarsely chopped

1 ts Baking powder

Makes about 10 servings

 

Preheat oven to 425 degrees F. Grease a springform pan with

detachable bottom that has a diameter of about 9 1/2 inches.

Melt cooking chocolate and butter in a thick-bottomed pot over low

heat. Beat eggs and sugar until light and airy. Carefully stir the

somewhat cooled chocolate mixture into egg mixture.

Blend flour, nuts, and baking powder together, and fold carefully into

batter. It’s important to fold it in gently.

Pour batter into pan and bake in the oven for about 15 minutes. The

cake should not become firm. The “unbaked” batter tastes like a

delicious filling.

You may garnish cooled cake with a bit of grated chocolate and a ring

of whipped topping.

 

German Chocolate Cake

 

4 oz Baking chocolate;

1/2 c Water; boiling

1/2 c Butter;

1/2 c Granulated sugar replacement

3 tb Granulated fructose

4 Eggs yolks;

2 ts Vanilla extract;

1 ts Baking soda;

1/2 ts Salt;

1 c Buttermilk;

4 Egg whites; stiffly beaten

 

Melt chocolate to boiling water. Cool. Cream butter, sugar replacement

and fructose until fluffy. Add egg yolks, one at a time, beating well

after each addition. Blend in vanilla and chocolate water. Sift flour with

baking soda and salt, add alternately with buttermilk to chocolate

mixture, beating well after each addition until smooth. Fold in beaten

egg whites. Grease three 3 9″ baking pans; line them with paper,

grease again, and lightly flour pans; pour batter into the three pans.

Bake at 350 degrees for 25 to 30 minutes or until cakes test done.

Remove from pans onto racks, remove paper lining. Cool.

 

Golden Cream Chocolate Cake

 

2 c Cake flour; sifted

2 ts Baking powder

1/4 ts Salt

1/2 c Butter

1 1/4 c Sugar

2 Eggs; unbeaten

3 oz Unsweetened choc

1 c Milk

1 ts Vanilla

 

Sift flour once, measure, add baking powder, soda and salt and sift

together three times. Cream butter thoroughly, add sugar gradually,

and cream together until light and fluffy. Add eggs, one at a time,

beating thoroughly after each. Add melted chocolate and blend. Add

flour alternately with milk, a small amount at a time, beating after

each addition until smooth. Add vanilla. Bake in two greased 9-inch

layer pans in moderate oven, 350 deg. F., 30 minutes.

 

 

 

Hot Fudge Pudding Cake

 

1 1/4 c Sugar, divided

1 c All-purpose flour

7 ts Hershey cocoa, divided

2 ts Baking powder

1/4 ts Salt

1/2 c Milk

1/3 c Butter, melted

1 1/2 ts Vanilla

1/2 c Light brown sugar; packed

1 1/4 c Hot water

 

Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 cup

sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk,

melted butter and vanilla; beat until smooth. Pour batter into square

pan, 8 x 8 x 2″ or 9 x 9 x 2″. In small bowl, combine remaining 1/2

cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture

evenly over batter. Pour hot water over top; 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. Garnish

as desired.

 

Hot Fudge Sundae Cake

 

1 c Flour

2 tb Cocoa

1/4 ts Salt

2 tb Salad Oil

1 c Chopped Nuts

1 3/4 c Hottest Tap Water

3/4 c Sugar

2 ts Baking Powder

1/2 c Milk

1 ts Vanilla

1 c Brown Sugar

Ice Cream

 

Heat oven to 350 degrees F. In an ungreased square pan, 9″ X 9″ X

2″, stir together flour, sugar, cocoa, baking powder and salt. Mix in

milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly

in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water

over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into

dessert dishes or cut into squares. Invert each square onto dessert

plate. Top with ice cream and spoon sauce over each square.

 

Old Fashioned Chocolate Cake

 

3/4 c Butter or margarine, softened

1 2/3 c Sugar

3 Eggs

1 ts Vanilla extract

2 c All-purpose flour

2/3 c Cocoa

1 1/4 ts Baking soda

1 ts Salt

1/4 ts Baking powder

1 1/3 c Water

1/2 c Hard peppermint candy, opt. (finely crushed)

Add’l hard peppermint candy (crushed), optional

Frosting

6 tb Butter or margarine, softened

2 2/3 c Powdered sugar

1/2 c Cocoa

1/3 c Milk

1 ts Vanilla extract

 

Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch

round baking pans or one 13x9x2-inch baking pan. In large mixer

bowl, combine butter, sugar, eggs and vanilla; beat on high speed of

electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt

and baking powder; add alternately with water to butter mixture,

beating until blended. Add candy, if desired. 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 pans to wire racks.

Cool completely. Frost. Just before serving, garnish with peppermint

candy, if desired. 8 to 10 servings.

 

Peach Chocolate Cake

 

1 1/2 c Flour

1 c Sugar

1/4 c Cocoa powder

1 ts Baking soda

1/2 ts Salt

1 c Water

1/4 c Oil

1 ts Vinegar

1 ts Vanilla extract

2 c Peach slices

 

Combine flour, sugar, cocoa, baking soda and salt in a large bowl. Add

water, oil, vinegar and vanilla extract. Beat with a wire whisk or

wooden spoon just until batter is smooth and ingredients are well

blended. Pour into 2 – 8″ round cake pans that have been sprayed with

non stick vegetable coating spray. Bake at 350 degrees for 20 to 25

minutes or until wood pick inserted in center comes out clean. Cool 10

minutes, then remove from pan. Cool completely on a wire rack. Just

before serving, place 1 layer on serving plate and arrange 1 cup peach

slices on top. Top with second cake layer and remaining peaches.

 

Pineapple Chocolate Cake

 

2 1/3 c Cake flour; sifted

2 1/4 t Baking Powder

3/4 t Salt

1/2 t Soda

2/3 c Butter; or shortening

1 1/4 c Sugar

1 ea Egg; unbeaten

2 ea Egg yolks; unbeaten

3 oz Unsweetened Choc.; melted

3/4 c Milk

1 t Vanilla

1/3 c Boiling water

 

Sift flour once, measure, add baking powder salt and soda, and sift

together three times. Cream butter thoroughly, add sugar gradually,

and cream together until light and fluffy. Add egg and egg yolks, one

at a time beatlng well after each. Add chocolate and blend. Add flour

alternately with milk, a small amount at a time, beating after each

addition until smooth. Add vanilla, then add boiling water, beating

quickly and thoroughly Bake in two greased deep 9-inch layer pans in

moderate oven (350 degrees F) 30 to 35 mlnutes, or until done.

Spread Pineapple Fluff Frosting (see recipe) between layers and on top

and sides of cake. Double recipe for three 10-inch layers. This cake

may be baked as follows: bake about 2/3 o batter in greased pan,

8x8x2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until

done; remalnlng 1/3 of batter may be baked in 15 greased medium

cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until

done.

 

Pineapple Cherry Chocolate Cake

 

2 1/3 c Cake flour; sifted

1/2 c Cherries

2 1/4 t Baking Powder

3/4 t Salt

1/2 t Soda

2/3 c Butter; or shortening

1 1/4 c Sugar

1 ea Egg; unbeaten

2 ea Egg yolks; unbeaten

3 oz Unsweetened Choc.; melted

3/4 c Milk

1 t Vanilla

1/3 c Boiling water

 

Sift flour once, measure, add baking powder salt and soda, and sift

together three times. Cream butter thoroughly, add sugar gradually,

and cream together until light and fluffy. Add egg and egg yolks, one

at a time beatlng well after each. Add chocolate and blend. Add flour

alternately with milk, a small amount at a time, beating after each

addition until smooth. Add vanilla, then add boiling water, beating

quickly and thoroughly Bake in two greased deep 9-inch layer pans in

moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done.

Spread Plneapple Fluff Frosting (see recipe) between layers and on top

and sides of cake. Double recipe for three 10-inch layers. This cake

may be baked as follows: bake about 2/3 o batter in greased pan,

8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until

done; remalnlng 1/3 of batter may be baked in 15 greased medium

cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until

done.

 

Sour Cream Chocolate Cake

 

2 c Self-rising flour

2 c Sugar

1 c Water

1/4 c Shortening

4 oz Melted unsweetened chocolate (cooled)

1 ts Vanilla

2 Eggs

3/4 c Dairy sour cream

1/4 ts Soda

Sour Cream Frosting

 

Preheat oven to 350 degrees. Grease and flour pans. Measure all

ingredients except icing in a large mixing bowl. Mix 1/2 minute on low

speed, scraping bowl constantly. Beat 3 minutes high speed, scraping

bowl occasionally.

Pour into pans. Bake layers 30-35 minutes or until top springs back

when touched lightly with finger. Cool.

 

Strawberry Chocolate Shortcake

 

1 pt Strawberries, rinsed, hulled and sliced

1/2 pt Raspberries, rinsed

1 c Sugar

2 c All-purpose flour

1/2 c Unsweetened cocoa powder

1 tb Baking powder

1/2 ts Salt

6 tb Unsalted butter, cut into

Bits and chilled

1/2 c Milk

1 ts Vanilla

1 c Heavy cream

 

Fresh mint sprigs, for garnish

Bottled hot fudge sauce Optional

Preheat oven to 425. Place strawberries and raspberries in medium

size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20

minutes, stirring occasionally. Meanwhile, prepare chocolate

shortcake: Combine flour, cocoa powder, remaining sugar, the baking

powder and salt in large bowl. With pastry blender or 2 knives used

scissor fashion, cut in butter until mixture resembles fine crumbs.

Slowly add milk and vanilla, toss with fork, until mixture just come

together. Turn dough out onto lightly floured surface. Knead lightly

about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out with 4-

inch round fluted cookie cutter. Place on ungreased baking sheet,

about 1 inch apart. Reroll the scraps and cut out more shortcakes, for

a total of four. Bake in 425 oven for 12 minutes or until wooden pick

inserted into center comes out clean. Remove shortcakes to wire rack

to cool completely. Cut each shortcakes in half horizontally. Place

bottom halves on plates. Spoon some juice from strawberry mixture

over bottoms. Spoon strawberry mixture on each bottom half,

reserving a few berries for garnish. Spoon about 1/2 cup whipped

cream over each. Cover with top half. Garnish with fruit and mint.

Drizzle with fudge sauce if desired. Cut in half for two servings.

 

Toffee Chocolate Cake

 

6 oz Pkg semisweet chocolate chip

2/3 c Sour cream

11 oz Ready-to-serve pound cake

2 English Toffee Candy Bars chpd 1 1/8oz ea

 

In small saucepan, over low heat, heat chocolate until melted, stirring

often. Remove from heat; stir in sour cream until smooth. Cut pound

cake horizontally in half. Place 1 cake layer on serving plate; spread

with one-third frosting; sprinkle with one-third chopped candy. Top

with second layer; frost cake with remaining frosting. Sprinkle top with

remaining candy.