Applesauce Cake
2-1/2 cups flour
1-1/2 cups unsweetened applesauce
1-1/4 cups sugar
1/2 cup butter, softened
1/2 cup water
1-1/2 tsp. baking soda
1-1/2 tsp. pumpkin pie spie
1 tsp. salt
3/4 tsp. baking powder
2 eggs
1 cup raisins
2/3 cup chopped nuts
Maple-Nut Buttercream Frosting or Cream Cheese Frosting, below
Heat oven to 350ºF. Grease and lightly flour bottom and sides of 13x9" pan or two 8 or 9" round pans. Beat all ingredients except raisins, nuts and frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in raisins and nuts. Pour into pan(s). Bake rectangle 45-50 minutes, rounds 40-45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely. Frost rectangle or fill and frost layers with desired frosting. Serves 16.
Maple-Nut Buttercream Frosting: Mix 3 cups powdered sugar and 1/3 cup softened butter in medium bowl. Stir in 1/2 cup maple-flavored syrup and 1-2 Tbsp. milk. Beat until smooth and spreadable. Stir in 1/4 cup finely chopped nuts.
Cream Cheese Frosting: Beat 8 oz. softened cream cheese, 1/4 cup softened butter, 2 tsp. milk and 1 tsp. vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in 4 cups powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
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Applesauce Cake #2
2-1/2 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1-1/2 cups applesauce
1/2 cup shortening
1/2 cup cold water
2 eggs
1 cup raisins
1/2 cup chopped walnuts
Cream Cheese Frosting, below
Preheat oven to 350ºF. Grease 13x9" pan; set aside. In large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, salt, allspice and cloves. Add applesauce, shortening and cold water. With electric mixer on low speed, beat until blended. Increase speed to medium and beat 2 minutes, scraping sides of bowl. Add eggs; beat 2 minutes more. Stir in raisins and nuts. Turn into pan. Bake 45-50 minutes or until cake tests done. Remove from oven and place on wire rack; cool completely. If desired, frost with Cream Cheese Frosting, or sprinkle powdered sugar over cake instead.
Cream Cheese Frosting: In medium bowl, with electric mixer, beat together 6 oz. softened cream cheese, 1/2 cup softened butter and 2 tsp. vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Beat in 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg. Gradually add up to 2-3/4 cups more sifted powdered sugar, until the frosting reaches a good spreading consistency.
NOTES: For best volume, use room temperature applesauce and let eggs sit at room temperature for 30 minutes before mixing. *** If using a glass baking pan, reduce oven temperature to 325ºF. *** To bake as cupcakes, grease 24 muffin cups or line with paper baking cups. Spoon in batter, filling each halfway. Bake 18-23 minutes.
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Applesauce Cake #3
2-1/2 cups all-purpose flour*
1-1/2 cups unsweetened applesauce
1-1/4 cups sugar
1/2 cup butter or stick margarine, softened**
1/2 cup water
1-1/2 tsp. baking soda
1-1/2 tsp. pumpkin pie spice
1 tsp. salt
3/4 tsp. baking powder
2 large eggs
1 cup raisins
2/3 cup chopped nuts
Cream Cheese Frosting, below
Heat oven to 350ºF. Grease bottom and sides of 13x9" pan or two 8" round pans with shortening; lighily flour. Beat all ingredients except raisins, nuts and Maple- Nut Buttercream Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in raisins and nuts. Pour into pan(s). Bake rectangle 45 to 50 minutes, rounds 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Frost rectangle or fill round layers and frost with Cream Cheese Frosting.
Banana Cake: Substitute 1-1/2 cups mashed ripe bananas (3 medium) for the applesauce and buttermilk for the water. Omit pumpkin pie spice and raisins. Increase baking powder to 1 tsp.
Cream Cheese Frosting: Beat 8 oz. softened cream cheese, 1/4 cup softened butter, 2-3 tsp. milk and 1 tsp. vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in 4 cups powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frosts 13 x 9" cake generously, or fills and frosts an 8- or 9" two-layer cake. Store frosted cake or any remaining frosting covered in refrigerator.
Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.
NOTE: Puzzled by pumpkin pie spice? If you don't have it handy, then just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg to equal 1 tsp. pumpkin pie spice.
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Applesauce Cake with Hot-Milk Icing
Cake:
1-3/4 cups sugar
1/4 cup firmly packed brown sugar
1/2 cup butter
2 eggs
2-1/2 cup self-rising flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1-2/3 cups applesauce
2/3 cup raisins, if desired
1/2 cup chopped nuts, if desired
Icing:
1/4 cup milk
2 cups powdered sugar
2 Tbsp. butter, melted
1/2 tsp. vanilla
Heat oven to 325ºF. Grease and flour 13x9" cake pan. In large bowl, combine sugar, brown sugar and butter. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, combine flour, cinnamon, nutmeg and allspice; mix well. Add flour mixture to butter mixture alternately with applesauce, beating well after each addition. Stir in raisins and nuts. Spread batter in pan. Bake 50-55 minutes or until cake pulls away from sides of pan. Cool slightly. Heat milk in medium saucepan over low heat just until warm. Remove from heat. Add all remaining icing ingredients. Beat until smooth. Spoon and spread over warm cake. Serves 18.
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Applesauce Cake with Lemon Sauce
from "The Cooking Club Cookbook"
cooking spray
1-1/2 cups applesauce
1 cup sugar
2 eggs (egg substitute can be used instead)
1-1/2 tsp. baking soda
2 cups flour
Glaze:
3/4 cup sugar
1/4 cup fresh lemon juice (about 1 lemon)
Preheat oven to 350ºF. Lightly grease cake pan with cooking spray. Put applesauce, sugar and eggs in a bowl; mix. Add baking soda and gradually stir in flour. Pour into cake pan and bake 40 minutes or until toothpick inserted in center comes out clean. While cake is baking, mix sugar and lemon juice to make glaze. When cake is done, use a fork to poke holes in it while it is still hot from the oven. Spoon glaze over top and let cool.
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Applesauce Cupcakes
2 cups flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup raisins
1/2 cup butter
1/2 cup shortening
1-1/2 cups sugar
2 slightly beaten eggs
1-1/2 cups applesauce
1 tsp. vanilla
1 cup chopped nuts
Apple-Cream Cheese Filling, below
Line two dozen 2-1/2" muffin cups with paper liners. Combine flour, baking soda, cinnamon and salt. Set pans and flour mixture aside. In saucepan, combine raisins and enough water to cover; heat to a boil. Remove from heat. Cover and let stand 5 minutes. Drain, reserving 2 Tbsp. liquid; set aside. Beat butter and shortening with electric mixer for 30 seconds. Add sugar and beat until fluffy. Add reserved raisin liquid, eggs, applesauce and vanilla; beat until combined. Add flour mixture; beat until combined. Stir in raisins and nuts. Divide batter among lined muffin cups. Bake at 350ºF. for 20-25 minutes or until cupcakes test done. Cool in pans on wire racks 5 minutes. Remove from pans; cool completely; frost. Cover and store in the refrigerator for up to 3 days. Makes 2 dozen.
Apple-Cream Cheese Frosting: With electric mixer on medium speed, beat together 6 oz. softened cream cheese and 2 Tbsp. frozen apple juice concentrate (thawed) until smooth. Gradually add about 4 cups sifted powdered sugar, beating on low speed to make frosting easy to spread.
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Applesauce-Pecan Crumb Cake
from Cooking Light magazine
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup low-fat buttermilk
1/2 cup applesauce
1 Tbsp. butter or stick margarine, melted
1 large egg
1 large egg white
Cooking spray
1/3 cup chopped pecans
1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 tsp. butter or stick margarine, melted
1/2 tsp. ground cinnamon
Preheat oven to 350ºF. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a large bowl; make a well in center of mixture. Combine buttermilk, applesauce, 1 Tbsp. butter, egg, and egg white in a bowl; add to flour mixture, stirring just until moist. Spoon batter into a 9" round cake pan coated with cooking spray. Combine pecans and remaining ingredients in a small bowl; stir with a fork until mixture resembles coarse meal. Sprinkle evenly over top of cake. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Yield: 8 servings.
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Applesauce Raisin Cake
4 cups flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 cup butter
2 cups white sugar
2 eggs
2-1/2 cups applesauce
1-1/2 cups chopped walnuts
2 cups raisins
Preheat oven to 325ºF. Grease and flour a 9x13" pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Applesauce Rum-Raisin Cake
1/2 cup golden raisins
1/2 cup raisins
1/3 cup dark rum
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup flour
1 cup whole wheat flour
1 Tbsp. cornstarch
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 Tbsp. unsweetened cocoa powder
1/2 cup chopped walnuts
1-1/2 cups applesauce
Place all the raisins in a small bowl with the rum and let sit overnight, if possible. Preheat oven to 375ºF. Grease and flour one 9x13" baking pan. In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce. In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan. Bake 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.
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Applesauce Spice Skillet Cake
from Gail
1-3/4 cup flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 cup oil
2/3 cup firmly packed brown sugar
1 cup applesauce or apple butter
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350ºF. Stir flour, baking soda, salt and spices together. Mix oil, brown sugar and applesauce, stir in dry ingredients. Stir in walnuts and raisins. Bake in greased No. 8 cast iron skillet for 35-40 minutes.
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Apple Sheet Cake
Pastry:
3 cups flour
1-1/2 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup milk
Apple Filling:
3 pounds apples, peeled, cored and sliced
1 cup white sugar
1 tsp. ground cinnamon
2 Tbsp. flour
1/2 cup butter
Frosting:
2-1/2 cups powdered sugar
3 Tbsp. milk
1/3 cup butter, softened
1/2 tsp. vanilla extract
Preheat oven to 400ºF. In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10" pan with some dough extending over the edge of the pan. In a large bowl, combine sliced apples, sugar, cinnamon and 2 Tbsp. flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork. Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting. To make the frosting: In a small bowl, combine powdered sugar, 3 Tbsp. milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy.
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Apple Spice Cake
2 cups flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 tsp. baking soda
1 Tbsp. warm water
1 tsp. vanilla extract
3 apples, peeled, cored and chopped
1/2 cup raisins
1/4 cup powdered sugar for dusting
Preheat oven to 350ºF. Butter a 10" tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside. Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 Tbsp. warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan. Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with powdered sugar.
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Apple Torte
2 eggs, well beaten
1-1/2 cups sugar
2 tsp. vanilla
2/3 cup flour
3 tsp. baking powder
1/2 tsp. salt
3 cups finely sliced apples
Gradually add sugar to well-beaten eggs. Add vanilla, then the dry ingredients and mix. Fold in the sliced apples and mix well.. Bake in buttered 9x13" pan for 45 minutes at 350ºF. Before baking, top with slivered almond and chopped walnuts. Serve with whipped or ice cream..
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Apple Walnut Cake
4 cups apples, cored and chopped
2 cups white sugar
3 eggs
1/2 cup vegetable oil
2 tsp. vanilla extract
2 cups flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes. In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Apple Walnut Cake with Apple Cider Glaze
from the San Francisco Chronicle, 1-1/16/88
1-1/2 cup vegetable oil
2 cup granulated sugar
3 eggs
2 cup unbleached all-purpose flour, sifted
1/8 tsp. ground cloves
1-1/4 tsp. ground cinnamon
1/4 tsp. ground mace
1 tsp. baking soda
1/2 tsp. salt
1 cup whole-wheat flour, sifted
4 cup shelled walnuts, coarsely chopped
1-1/4 cup coarse chunks of peeled and cored apples
3 Tbsp. Applejack
Apple Cider Glaze:
4 Tbsp. sweet butter
2 Tbsp. brown sugar
6 Tbsp. granulated sugar
3 Tbsp. Applejack or apple brandy
4 Tbsp. sweet cider
2 Tbsp. fresh orange juice
2 Tbsp. heavy cream
Preheat oven to 325ºF. In a large bowl, beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition. Sift together flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole wheat flour. Add to oil and egg mixture and mix until well blended. Add walnuts, apple chunks and applejack all at once and stir batter until pieces are evenly distributed. Pour batter into a greased 10" round cake pan. Bake for 1 hour and 15 minutes or until cake tester inserted in center comes out clean.
Apple Cider Glaze: Melt butter in a small saucepan and stir in both sugars. Add remaining ingredients, stir, and bring to a boil. Reduce heat slightly and cook for 4 minutes. Remove from heat and cool slightly. Pour while still warm over warm cake. Makes 1-1/2 cups glaze.
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Apple-Walnut Cake with Caramel Sauce
1 cup flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup butter, melted
3/4 cup sugar
2 Tbsp. milk
1 egg
2 cups finely chopped, peeled apples
1/2 cup chopped walnuts
vanilla ice cream or whipped cream, optional
Caramel Sauce, below
Grease 8" square pan. In small bowl, stir together flour, baking powder, cinnamon, nutmeg and salt. Set pan and flour mixture aside. In medium bowl, beat butter with electric mixer about 30 seconds or until light. Add sugar and milk to butter; beat until fluffy. Add egg, beating at medium speed until combined. Add flour mixture, beating on low to medium speed just until combined. Stir in apples and walnuts. Spread batter in pan. Bake at 350ºF. about 40 minutes or until wooden pick inserted near center comes out clean. Completely cool cake in pan on wire rack. To serve, cut into squares. If desired, place a scoop of vanilla ice cream or a dollop of whipped cream on cake. Top with warm Caramel Sauce. Cover an leftover cake and store in refrigerator up to 3 days. Serves 9.
Caramel Sauce: In small heavy saucepan, melt 1/4 cup butter. Stir in 1/2 cup packed brown sugar and 1 Tbsp. light corn syrup. Bring to a boil. Cook, stirring constantly, 1 minute or until sugar dissolves. Gradually stir in 1/4 cup whipping cream; return mixture to a boil. Remove from heat. If desired, stir in 1 Tbsp. rum. Serve warm; stir before serving.
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Apricot Brandy & Peach Schnapps Pound Cake
3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/4 cup apricot brandy
1 tsp. lemon zest
1 cup white sugar
1/2 cup peach schnapps
1 cup water
1 tsp. lemon zest
1 cup apricot preserves
1/2 cup apricot brandy
1 tsp. lemon zest
1/2 cup almonds
Butter and flour one angle food tube cake pan. Preheat oven to 325ºF. In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate. Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired. Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)
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Apricot Brandy Cake
1/2 cup chopped pecans
18-1/2 oz. pkg. yellow cake mix
3.4 oz. pkg. instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
4 eggs
1/4 cup butter
2 tsp. apricot brandy
2 tsp. water
1 cup powdered sugar
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. Sprinkle pecans on the bottom of the pan. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in powdered sugar until of desired consistency. Drizzle over cake.
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Apricot Rum Cake
from "Recipe Hall of Fame Quick and Easy Cookbook"
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1 box yellow cake mix
5 oz. margarine
3/4 cup sugar
1/2 cup rum
powdered sugar
In large bowl, beat eggs lightly and combine with oil, apricot nectar and cake mix. Beat at medium speed 4-5 minutes until smooth. Pour into large greased and floured Bundt pan or angel food cake pan. Bake at 350ºF. for 50 minutes. Melt margarine and sugar in pan over low heat and stir in rum. As soon as cake is done, place pan on cooling rack and pour rum mixture over cake, allowing it to soak in well. Cool for one hour before removing from pan. Sift powdered sugar over top. Serves 12-16.
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Apricot Sponge Cake
1-1/4 cups cake flour
1-1/4 cups white sugar, divided
1/2 tsp. salt
1/2 tsp. baking powder
5 eggs
1/4 cup apricot nectar
1 tsp. vanilla extract
1/2 tsp. almond extract
Preheat oven to 350ºF. Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute. Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form. Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan. Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
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Aunt Bert's White Cake
2 cups white sugar
2 cups sifted flour
3 egg yolks
1 egg
1/2 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup shortening
1 cup boiling water
Mix together the buttermilk with the baking soda. Set aside. Cream shortening, sugar, eggs and vanilla. Beat well. Add buttermilk and baking soda mixture. Sift dry ingredients, and add to creamed mixture. Add boiling water, and mix well. Pour into a greased and floured 9x13" pan. Bake at 350ºF for approximately 35 minutes, or until toothpick comes out clean. Let cool. I frost with cream cheese frosting.
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Aunt Lydia's Apple Cake
7 apples, peeled, cored and sliced
2 cups flour
1 tsp. salt
1 cup butter
1 ( 1/4 oz.) pkg. active dry yeast
1/4 cup warm water
1 tsp. white sugar
2 egg yolks
1/2 cup tapioca
3/4 cup white sugar
1 tsp. ground cinnamon
Preheat oven to 350ºF. Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside. Put warm water and 1 tsp. sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture. Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13" ungreased pan. Sprinkle tapioca over dough. Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 tsp. cinnamon. Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick. Bake at 350ºF for 45 minutes. While still slightly warm, frost with butter frosting.
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Australian Lamingtons
1/2 cup butter
3/4 cup white sugar
1 tsp. vanilla extract
2 eggs
2 cups flour
4 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
2 Tbsp. butter, melted
1/2 cup milk
two 8 oz. pkg. flaked coconut
Preheat oven to 375ºF. Grease and flour an 8x12" rectangular pan. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well. Pour the batter into the 8x12" pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing. To make the Icing: In a large bowl, combine powdered sugar and cocoa. In a saucepan, heat milk and 2 tsp. butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing. Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.
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Baby Ruth Layer Cake
eight 1.2 oz. Baby Ruth candy bars, chopped
4 Tbsp. crunchy peanut butter
6 Tbsp. evaporated milk
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup butter, softened
1-1/4 cups white sugar
2 eggs
1/2 tsp. vanilla extract
1 cup buttermilk
six 1.2 oz. Baby Ruth candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
1/2 cup butter
1 cup flaked coconut
8 Tbsp. chopped peanuts
1 cup heavy whipping cream
1 egg white
2-1/2 Tbsp. sifted powdered sugar
3/4 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour two 9" round pans. In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 Tbsp. milk. Heat and stir until melted, stirring constantly. Let cool. Sift together flour, baking soda and baking powder. Set aside. In a large bowl, cream 1/2 cup butter and 1-1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 tsp. vanilla. On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix. Pour into 2 greased and floured 9" round cake pans and bake 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack. For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon. For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, powdered sugar and 3/4 tsp. vanilla into whipped cream. To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
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Bacardi Rum Cake
from Lynda
1 cup chopped pecans, or walnuts
1 package yellow cake mix (with pudding in the mix)
3 eggs
1/2 cup water
1/2 cup rum
1/3 cup vegetable oil
Glaze:
1/2 cup butter
1 cup sugar
1/4 water
1/2 cup rum
Preheat oven to 325ºF. Coat a 10" tube pan with nonstick cooking spray. Sprinkle nuts on the bottom of the pan. Set aside. Mix together the cake mix, eggs, water, rum and vegetable oil. Gently pour into pan. Bake for 1 hour, or until it tests done. Remove cake from oven, let cool slightly. Invert cake pan over serving plate to release cake. Generously prick top of cake (nutty side) with a toothpick. Prepare glaze by melting butter in a small to medium size saucepan. Add sugar and water and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add rum. Drizzle glaze over top of cake, allowing it to soak in as you go.
Per Serving (excluding unknown items): 373 Calories; 20g Fat (51.4% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Fat; 2-1/2 Other Carbohydrates.
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Baked Fudge Cake
4 eggs
2 cups white sugar
1/2 cup flour
1/2 cup unsweetened cocoa
1/2 tsp. salt
1 cup butter, melted
2 tsp. vanilla extract
1 cup chopped pecans
Preheat oven to 325ºF. Grease and flour an 8x8" pan. In a food processor or blender, beat eggs for 2 minutes. In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Barbadian Plain Cake
1-1/2 cups white sugar
2 cups butter
4-1/2 tsp. baking powder
3 cups all-purpose flour
4 eggs
1 Tbsp. vanilla extract
1 Tbsp. almond extract
2 cups milk
Preheat oven to 400ºF. Lightly grease and flour one 9-10" Bundt pan. By hand cream butter and sugar together until light and fluffy. Add eggs all at once and beat well. Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan. Bake at 400ºF for 1 hour. Reduce heat to 350ºF and continue baking for 15 minutes longer.
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Basic Decorator's Frosting
6 cup powdered sugar, sifted well before measuring
1 cup white vegetable shortening
1/3 cup cold water
1/2 tsp. salt
1/2 to 1 tsp. white flavoring (desired flavor)
Place 4 cups of sugar in mixing bowl with remaining ingredients. Beat at low speed, using a rubber spatula to scrape the bowl while mixing. When creamy, add remaining 2 cups sifted sugar; continue to mix at low speed until smooth, about 5 minutes. If mixed at high speed, frosting will have air bubbles that will create problems when frosting the cake or making flowers. (If using hand mixer, increase speed gradually if mixer seems to bog down, but increase only if necessary.)
NOTE: This frosting does not have to be refrigerated; if placed in an airtight container, it will keep a few months at room temperature. Paste colors work better to prevent thinning of frosting.
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Battenburg Cake
1 cup butter, softened
1 cup white sugar
3 eggs
1/4 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1/8 tsp. salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups powdered sugar
1 egg, room temperature
1-1/2 tsp. lemon juice
1/4 tsp. almond extract
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed. Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7" square pans. Spread batters into pans. Bake at 350ºF until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
Almond Paste: Mix almonds, powdered sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 tsp. at a time. It will be stiff. Divide into 2 equal parts. Roll 1/2 of paste 1/8" or so thick on a surface lightly dusted with powdered sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
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Beat & Bake Orange Cake
2 cups flour
1/2 tsp. salt
3 tsp. baking powder
1-1/2 cups white sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs, beaten
1-1/2 tsp. grated orange zest
6 Tbsp. butter, softened
2 cups powdered sugar
2 Tbsp. orange juice
1 tsp. vanilla extract
1 tsp. grated orange zest
Preheat oven to 350ºF. Grease and flour two 8" round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1-1/2 tsp. orange zest. Set aside. Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined. Divide batter into 2 - 8" pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Orange Butter Frosting: Cream butter until smooth. Gradually beat in powdered sugar. Beat until light and fluffy. Beat in 2 Tbsp. orange juice to bring to spreading consistency. Stir in vanilla and 1 tsp. orange zest.
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Beer Cake
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs
Preheat oven to 350ºF, grease and flour a 10" Bundt pan. Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan. Bake 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.
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Berries & Cream Cake
from Cheryl
1-1/2 cups flour
1/2 cup granulated sugar
1/2 cup butter or margarine
1-1/2 tsp. baking powder
1 egg
2 tsp. vanilla
1 quart berries **
2 cups sour cream
1 egg
1/2 cup granulated sugar
2 tsp. vanilla
In a medium-sized mixing bowl, combine the flour, sugar, butter or margarine, baking powder, egg and vanilla. Beat until combined; the mixture will be very stiff and you may need to knead it by hand at the very end. (My KitchenAid handled it fine.) Lightly grease a 10" springform or removable-bottom pan. Pat the dough into the bottom of the pan, and spread the berries over the dough. In a small bowl, beat together the sour cream, egg, sugar and vanilla. Spread this mixture atop the berries. Place the pan in a preheated 350ºF. oven and bake the cake for 1 hour, or until the edges are lightly browned. Remove the cake from the oven and cool to room temperature. Serve immediately, or refrigerate until ready to serve.
Cheryl’s Notes: I used raspberries.
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Bertha's Big Bourbon Bundt Cake
1 cup butter, softened
8 oz. cream cheese
1 tsp. vanilla extract
6 Tbsp. unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 Tbsp. bourbon
4 eggs
2-1/2 cups flour
1-1/2 tsp. baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 Tbsp. bourbon
1 cup toasted pecan pieces
1/4 cup unsweetened cocoa powder
1 cup powdered sugar
1 tsp. vanilla extract
1 Tbsp. butter, softened
5 Tbsp. hot water
Preheat oven to 325ºF. Grease and flour one 10" Bundt or tube pan. Cream 1 cup of the butter or margarine, cream cheese, 1 tsp. of the vanilla, 6 Tbsp. of the cocoa, 1/2 cup of the brown sugar, white sugar, and 4 Tbsp. of the bourbon. Add eggs one at a time mixing well after each one. Mix together flour and baking powder and mix into batter. Beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfulss of filling around the center of batter. Cover with the remaining batter. Bake at 325 degree F for 70 to 75 minutes or until a toothpick comes out clean. Let cool slightly on damp tea towel and then invert on to a plate. Cool completely and then spread with glaze.
Filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4 cup of the cocoa, 3/4 cup of the brown sugar, and 1 Tbsp. of the bourbon together. Fold in the toasted pecans. To Make The Glaze: Blend 1/4 cup of the cocoa, 1 cup of the powdered sugar,1 tsp. of the vanilla, 1 Tbsp. of the butter, and starting with 4 Tbsp. of the water then adding more until the desired consistency is reached. Spoon over top of cooled cake.
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Best Chocolate Pound Cake
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsweetened cocoa powder
1/2 tsp. ground cinnamon
1-1/4 cups milk
1 tsp. vanilla extract
1/2 tsp. almond extract
Preheat oven to 350ºF. Grease and flour a 10" tube pan. Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10" tube pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
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Betty Crocker's Caramel Apple Cake
from BettyCrocker.com
1-1/2 cups Bisquick
2/3 cup white sugar
1/2 cup milk
2 apples, peeled, cored and sliced
1 Tbsp. lemon juice
3/4 cup brown sugar
1/2 tsp. ground cinnamon
1 cup boiling water
Heat oven to 350ºF. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended. Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.
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Black-and-White Cake
from Cooking Light magazine
Cooking spray
2 tsp. all-purpose flour
6 Tbsp. butter
1 cup sugar
1-1/2 tsp. vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1-1/2 cups all-purpose flour
3 Tbsp. unsweetened cocoa
1/4 tsp. almond extract
Preheat oven to 350ºF. Coat an 8" square baking pan with cooking spray, and dust with 2 tsp. flour. Place the butter in a large microwave-safe bowl. Cover and microwave at high for 1 minute or until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites; stir well. Stir in the buttermilk, salt, and baking soda. Lightly spoon 1-1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares. Yield: 9 servings (serving size: 1 cake square).
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Blackberry Cake
1-3/4 cups sugar
3/4 cup margarine
2 eggs
2 cups blackberries, drained
2 cups flour
3/4 tsp. cinnamon
3/4 tsp. allspice
1 tsp. soda
Cream sugar and margarine. Add rest of ingredients, mixing well. Bake in 2 layers at 375ºF. for 30 minutes.
Icing:
1/2 cup butter
1 cup brown sugar
1/3 cup milk
powdered sugar
1 tsp. vanilla
Melt 1/2 cup butter. Add 1 cup brown sugar cook over low heat for 2 minutes, stirring constantly. Add 1/3 cup milk cook and stir until mixture come to a boil remove from heat and add powdered sugar until right consistency to spread add vanilla spread over cake.
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Blackberry Jam Bundt Cake
from Peggysue
1/4 cup butter
1 cup sugar
2 egg yolks
1 tsp. baking soda
1 cup buttermilk
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. allspice
1 cup blackberry jam
1 cup sifted powdered sugar
1 to 2 Tbsp. milk
1 Tbsp. butter softened
1/2 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan; set aside. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice in a medium bowl; set aside. In a small bowl, dissolve baking soda in buttermilk, stirring well; set aside. In a large mixing bowl, cream 1/4 cup butter and sugar until light and fluffy. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in the blackberry jam. Pour batter into prepared Bundt pan. Bake for 45 to 50 minutes, or until cake tests done when wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on wire rack. Remove from pan, and cool completely. Combine powdered sugar, milk, 1 Tbsp. butter and vanilla. Beat until mixture is smooth. Spoon over cooled cake Serves 12
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Blackberry Jam Cake
1/4 cup butter
1 cup white sugar
2 egg yolks
1 tsp. baking soda
1 cup buttermilk
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 cup blackberry preserves
1 cup sifted powdered sugar
2 Tbsp. milk
1 Tbsp. butter, softened
1/2 tsp. vanilla extract
Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10" Bundt pan. Bake at 350ºF for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete. Combine powdered sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.
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Blackberry-Lemon Upside-Down Cake
from Peggysue
2 tsp. butter or stick margarine, melted
1/3 cup packed brown sugar
1-1/2 tsp. grated lemon rind
2 cups fresh blackberries
1-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup granulated sugar
2 Tbsp. butter or stick margarine, softened
1 large egg
3/4 tsp. vanilla extract
1/2 cup fat-free milk
Preheat oven to 350ºF. Place 2 tsp. melted butter in bottom of 9" round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder and salt in small bowl. Beat granulated sugar and 2 Tbsp. butter in large bowl at medium speed of mixer until well blended. Add egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes on wire rack. Loosen edges of cake with knife. Place plate upside down on top of cake pan; invert onto plate. Makes 8 servings.
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Blackberry Snack Cake
4 Tbsp. butter
3/4 cup flour
3/4 cup sugar
1-1/2 tsp. baking powder
1 dash salt
1/2 cup evaporated milk
1-1/2 to 2 cups blackberries
2 Tbsp. brown sugar
Melt butter in an 8" square baking dish in a preheated 325ºF. oven. Combine flour, sugar, baking powder, salt, and milk in a small bowl and whisk until smooth. Pour batter over the melted butter, top with the blackberries, then sprinkle the brown sugar evenly over the top. Bake for 45 to 55 minutes, until browned.
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Blackberry Upside-Down Cake
from Peggysue
1/4 cup brown sugar
2 Tbsp. butter
2 cup blackberries
1/2 cup margarine or butter
1-3/4 cups sugar
2 eggs
1-1/2s cup flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 350ºF. Heat brown sugar and 2 Tbsp. butter in an 8- or 9" round pan or iron skillet over medium heat. Add berries and cook, stirring until mixture bubbles. Add 3/4 cup of the sugar and crush berries slightly. Cook for 5 minutes, and then remove from heat and set aside. Mix 1/2 cup butter and remaining sugar (1 cup) until light. Blend in eggs. Mix flour, baking powder and salt together and add alternately with milk to creamed butter/sugar mixture. Add vanilla. Pour batter over cooked fruit in pan and bake for 35 to 40 minutes. Let stand in pan until lukewarm, then run knife around edge of pan and turn onto a large plate. Don't let it get too cool or it wont come out of the pan! Top with whipped cream and enjoy.
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Black Bottom Cups
6 oz. cream cheese, softened
1/3 cup sugar
1 egg
6 oz. (1 cup) semisweet chocolate chips
1-1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup oil
1 Tbsp. vinegar
1 tsp. vanilla
1/2 cup chopped almonds, optional
2 Tbsp. sugar, optional
Heat oven to 350ºF. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips; set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt; mix well. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed. Fill paper-lined muffin cups half full. Top each with 1 Tbsp. cream cheese mixture. Combine almonds and remaining 2 Tbsp. sugar. Sprinkle evenly over cream cheese mixture. Bake 20-30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes. Remove from pans; cool completely before serving. Store in refrigerator.
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Black Forest Brownie Torte
19.8-oz. pkg. brownie mix, plus ingredients to prepare cake-like version of mix
6 oz. semisweet chocolate chips
1/4 tsp. almond extract
21-oz. can cherry pie filling, divided
2 cups Cool Whip, thawed and divided
1/4 cup sliced almonds, toasted
Preheat oven to 350ºF. Grease and flour two 9" round cake pans. Prepare brownie mix according to package directions for cake-like version. Stir chocolate chips into batter. Divide evenly between prepared pans. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans to wire racks. Cool completely. Stir almond extract into pie filling. Place on brownie layer on serving plate. Top with 1-1/2 cups Cool Whip, spreading to within 1/2" of edge. Spread 1 cup pie filling evenly over Cool Whip. Top with second brownie layer. (May be assembled to this point, covered and refrigerated up to 6 hours ahead of time. Remove from refrigerator 30 minutes before finishing and serving.) Spread remaining cherry filling over top to within 1/2" of edge. Decoratively dollop remaining Cool Whip around edge of torte. Sprinkle toasted almonds over top. Serves 12.
To toast almonds: Spread almonds in single layer in shallow baking pan. Bake at 325ºF. for 6-8 minutes or until golden.
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Black Forest Cake
1-2/3 cups flour
2/3 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3-1/2 cups powdered sugar
1 pinch salt
1 tsp. strong brewed coffee
two 14 oz. cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 tsp. vanilla extract
1 Tbsp. kirschwasser
1 oz. semisweet chocolate
Preheat oven to 350ºF. Line the bottoms of two 8" round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 tsp. salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8" pans. Bake 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add powdered sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple tsp. of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp. vanilla and 1 Tbsp. kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
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Cakes & Icings/Frostings, page 1
7-Up Cake - Applesauce & Bourbon Cake
Cakes & Icings/Frostings, page 3
Black Forest Dump Cake - Caramel Cake
Cakes & Icings/Frostings, page 4
Caramel Cake with Caramel-Nut Frosting - Chocolate Cherry Cake
Cakes & Icings/Frostings, page 5
Chocolate-Cherry Upside-Down Cake - Chocolate Raspberry Cake
Cakes & Icings/Frostings, page 6
Chocolate Rhapsody - Coconut Poke Cake
Cakes & Icings/Frostings, page 7
Coconut Pound Cake - Double Chocolate Brownie Cake
Cakes & Icings/Frostings, page 8
Double Chocolate Pound Cake - Fig Spice Cake
Cakes & Icings/Frostings, page 9
Five-Flavor Pound Cake - German Chocolate Torte
Cakes & Icings/Frostings, page 10
German Chocolate Upside-Down Cake - Hot Fudge Cake
Cakes & Icings/Frostings, page 11
Hot Fudge Chocolate Cake - Lemon LuLu Cake
Cakes & Icings/Frostings, page 12
Lemon-Orange Picnic Cake - Mars Bar Cake
Cakes & Icings/Frostings, page 13
Marshmallow Cake - Old-Fashioned Cinnamon-Nut Cake
Cakes & Icings/Frostings, page 14
Old-Fashioned Fudge Cake - Peach Praline Spice Cake
Cakes & Icings/Frostings, page 15
Peach Upside-Down Cake - Pineapple Caramel Cake
Cakes & Icings/Frostings, page 16
Pineapple-Carrot Cake - Reduced-Fat Black Forest Chocolate Cake
Cakes & Icings/Frostings, page 17
Reese's Cup Cake - Spectacular Orange Cake
Cakes & Icings/Frostings, page 18
Spice Cake - Thirty-Minute Yellow Cake
Cakes & Icings/Frostings, page 19
Three-Layer Coconut Cake - White Chocolate Cake
Cakes & Icings/Frostings, page 20
White Chocolate Cake #2 - Zucchini-Pineapple Cake
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