Five-Flavor Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups flour
1/2 tsp. baking powder
1 cup milk
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. rum flavored extract
1 tsp. butter flavored extract
1 tsp. vanilla extract
1/2 cup white sugar
1/4 cup water
1/2 tsp. coconut extract
1/2 tsp. rum flavored extract
1/2 tsp. butter flavored extract
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
Preheat oven to 325ºF. Grease a 10" tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 tsp. each coconut, lemon, rum, butter and vanilla extracts; set aside. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan. Bake for 1-1/2 to 1-3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 tsp. each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.
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Floating Brownie (aka Chocolate Upside-Down Cake)
3/4 cup white sugar
2 Tbsp. butter
1/2 cup milk
1 tsp. vanilla extract
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
3 Tbsp. unsweetened cocoa powder
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1-1/4 cups strong brewed coffee, boiling
Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3 Tbsp. cocoa, and add to the mixture. Spread into a greased 9 x 9" pan. The batter will be thick. Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter. Finally, pour 1-1/4 cups boiling double strength coffee or water evenly over all. Bake at 350ºF to 375ºF for 30 minutes. Serves 6 to 8.
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Floribbean Pound Cake
from Better Homes and Gardens magazine
3 cups all-purpose flour
1-1/2 tsp. baking powder
1-1/2 cups butter, softened
1-1/2 cups sugar
6 eggs
4-1/2 tsp. lime peel, (about 3 limes) finely shredded
1/3 cup coconut milk, unsweetened or milk
1/2 cup sugar
1/3 cup Key Lime juice, Floribbean brand
3/4 cup toasted coconut
Whipped cream, for garnish
Assorted tropical fruits (mango, kiwi), for garnish
Sift together the flour and baking powder; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar, 2 Tbsp. at a time, beating on medium-high speed about 6 minutes total or until very light and fluffy. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Beat in lime peel. Gradually add flour mixture to butter mixture, beating on medium-low speed just till combined. Beat in coconut milk or milk. Spread batter evenly into a greased and floured 10" fluted tube pan. Bake in a 325 degree oven for 55 to 60 minutes or till a toothpick inserted near center comes out clean. Meanwhile, for syrup, in a small saucepan, combine remaining 1/2 cup sugar and lime juice; heat over medium heat to dissolve sugar. Cool cake in the pan on a wire rack for 10 minutes. Invert cake onto a cooling rack (place a sheet of waxed paper under the rack). Prick top and sides of cake with a toothpick and brush with the syrup. Immediately sprinkle with coconut. Cool. Serve slices of cake with whipped cream, any remaining coconut, and fresh fruit, if desired.
NOTES: The key to a light and tender pound cake (or any cake, in fact) is to properly measure the flour. Stir the flour in the canister, then lightly spoon it into a measuring cup for dry ingredients and level off the top. Never pack the flour into the measuring cup.
Per Serving (excluding unknown items): 349 Calories; 20g Fat (49.6% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3-1/2 Fat; 1-1/2 Other Carbohydrates.
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Fluffy-Frosted Coconut Layer Cake
Cake:
2-1/4 cups cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs
3/4 cup milk
2 tsp. vanilla
1 tsp. framboise, almond or orange extract
White Mountain Frosting:
1/2 cup water
1-1/2 cups sugar
3 large egg whites
1/4 tsp. cream of tartar
pinch salt
2 tsp. vanilla
1-1/2 cups unsweetened coconut flakes, lightly toasted
Preheat oven to 350ºF. Lightly coat two 9" pans with Pam. Line bottoms with a circle of parchment. Sift flour, baking powder and salt into large bowl. In another bowl, beat butter and sugar with electric mixer at high speed for 15 seconds, until combined. Add eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With mixer on lowest setting, beat in one-third flour mixture. Beat in half the milk and all the vanilla and framboise, then another third flour mixture. Beat in remaining milk, then remaining flour. Spread in pans; bake 20 minutes, or until golden brown. Cool on rack. Turn cakes out of pans; trim tops with serrated knife so tops are flat. Slice each horizontally into two layers. While cakes are baking, make frosting: Combine water and sugar in small saucepan fitted with candy thermometer. Over high heat, heat to 240ºF (soft ball stage). Meanwhile, in completely clean, dry bowl, whisk egg whites, cream of tartar, salt and vanilla until creamy, foamy and barely able to hold very soft peaks. While whisking, slowly, carefully drizzle in hot syrup. Continue to whisk on high speed until fluffy, firm and just warm. Divide frosting into two batches. Fold 1/2 cup coconut into half the frosting. Spread 1/4" of the coconut frosting between each cake layer. Frost outside of cake with remaining frosting. Coat cake with remaining toasted coconut. Serves 12.
Toasted Coconut: Spread on cookie sheet. Place in preheated 325ºF oven for 2 minutes. For even toasting, about halfway through, turn tray, front to back and stir. If you can’t find unsweetened coconut, either rinse the sweetened stuff in a colander under cold running water or subtract 2 Tbsp. sugar from the recipe.
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Fondant a l'Orange (Melting Orange Cake)
3 eggs
3/4 cup sugar
2/3 cup unsalted butter
1/2 cup flour
4 oz. quick mixing flour (Wondra)
2 juiced and zested oranges
1 tsp. baking powder
2 Tbsp. orange liqueur (such as Triple Sec Liqueur)
1 orange for decorating
Heat oven to 350ºF. In bowl beat eggs. Stir in sugar, flours, melted butter and orange zest. Pour into 9" greased cake pan and bake for 35 minutes at 350ºF., or when a wooden pick inserted in center comes out clean. Unmold when still warm and sprinkle with orange juice mixed with orange liqueur. Slice an orange thinly for decoration.
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Food for the Gods
1 cup butter
1 cup flour
1-1/2 cups white sugar
1 tsp. baking soda
2 eggs
2 cups chopped walnuts
1 cup pureed dates
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Melt butter. Add sugar, eggs, dates and nuts. Mix flour with baking soda. Add to date mixture and combine. Spread into 9x13" pan. Bake 30 minutes. Cool and cut into bars.
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Four-Egg Yellow Cake
1 cup shortening
2 cups white sugar
4 eggs
2 tsp. vanilla extract
2-3/4 cups flour
3 tsp. baking powder
1 tsp. salt
1-3/4 cups milk
Preheat oven to 350ºF. Grease and flour one 9x13" pan. Cream together shortening and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan. Bake for 45 minutes, or until cake tests done. Cool.
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Fourteen-Layer Chocolate Cake
1/2 cup shortening
1/2 cup butter
2 cups white sugar
6 eggs
3 cups milk
3 cups self-rising flour
2 tsp. vanilla extract
3 cups white sugar
1 cup butter
1/2 cup unsweetened cocoa powder
1/4 cup water
2 cups evaporated milk
Preheat oven to 350ºF. Grease and flour four or five 8" round cake pans. In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches. Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown. To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.
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French Buttercream Frosting
1 cup unsalted butter
1/2 cup shortening
2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. butter flavored extract
1/2 cup heavy whipping cream
4 Tbsp. flour
Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, powdered sugar, vanilla extract and butter extract. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)
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French Chocolate Cake
1/2 cup white sugar
10 (1 oz.) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 tsp. vanilla extract
5 eggs, separated
1/4 cup sifted flour
1 dash cream of tartar
salt to taste
Preheat the oven to 325ºF. Generously grease a 9-1/2" springform cake tin. Dust with a little sugar, and tap out the excess. Set aside 3 Tbsp. of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave the mixture to cool slightly. Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour. In a large bowl, scrupulously clean and grease free, beat the egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles. Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the center of the cake comes out clean. If the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it 's completely cooled as this cake is very fragile.
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Fresh Apple Spice Cake
4 cups thinly sliced apples
1 cup water
2 Tbsp. white sugar
1-3/8 cups butter
2-1/2 cups white sugar
4 eggs
3 cups flour
2 cups whole wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup raisins
Preheat the oven to 325ºF. Grease and flour one 10" tube pan. Place apples, water and 2 Tbsp. of the sugar in a saucepan. Cook, covered, over medium heat until tender. Approximately 5 to 10 minutes. Remove apple mixture from heat and set aside. In a large bowl cream the butter with the remaining 2-1/2 cups white sugar. Beat in the eggs, then the apple mixture (including the liquid). Stir the flour, wheat flour, baking soda, salt, ground cinnamon, ground nutmeg and ground cloves together. Beat the flour mixture into the apple mixture until just thoroughly moistened. Stir in the raisins. Turn the batter into the prepared pan. Bake 1 hour and 30 minutes or until cake tests done. Let cake cool and rack. Makes about 20 to 24 servings.
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Fresh Coconut Cake
Cake:
2-1/2 cups flour
3-1/2 tsp. baking powder
1 tsp. salt
1-1/2 cups sugar
1 cup milk
3/4 cup shortening
1-1/2 tsp. vanilla
5 egg whites
1 fresh coconut, drained, reserving milk, peeled and grated (3 cups)
Frosting:
1/2 cup sugar
2 Tbsp. water
2 egg whites
7 oz. jar (1-1/2 cups) marshmallow creme
1 tsp. vanilla
Heat oven to 350ºF. Grease and flour two 9" round cake pans or two 8" square pans. In medium bowl, combine flour, baking powder and salt; mix well. Add 1-1/2 cups sugar, 3/4 cup of the milk, shortening and 1-1/2 tsp. vanilla; blend well. Beat at low speed 30 seconds. Beat at medium speed 2 minutes. Add remaining 1/4 cup milk and 5 egg whites. Beat at high speed 2 minutes. Pour batter into greased and floured pans. Bake 30-35 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled. Make several holes in surface of layers with toothpick; pour reserved coconut milk over layers. In medium saucepan, combine 1/2 cup sugar, water and 2 egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in 1 tsp. vanilla. To assemble cake, place one layer, top side down, on serving plate. Spread with frosting. Top with remaining layer, top side up; spread sides and top of cake with frosting. Sprinkle sides and top of cake generously with grated coconut. Serves 16.
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Fresh Coconut Cake #2
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup butter, softened
2 cups white sugar
4 eggs
2 cups grated fresh coconut
1 cup milk
1 tsp. vanilla extract
1 cup white sugar
1/8 tsp. cream of tartar
1 pinch salt
1/4 cup water
2 egg whites
1 tsp. vanilla extract
2/3 cup butter, softened
2 cups coconut, drained and meat grated
Preheat oven to 350ºF. Grease and flour three 9" round baking pans. Reserve coconut juice and add enough cow's milk to make 1 cup. Set aside. In a small bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, cream shortening and 1/2 cup butter until light and fluffy. Add 2 cups sugar gradually while mixing. Add 4 eggs one at a time, beating well after each addition. Add flour mixture alternately with coconut milk mixture. Add vanilla. Fold in coconut. Divide batter evenly between three 9" pans. Bake 30 to 35 minutes. To Make Icing: In a saucepan, combine 1 cup sugar, cream of tartar, pinch of salt and water. Bring to a boil and cook until a little of the syrup dropped into cold water forms a soft ball that holds its shape. (on a candy thermometer, 240ºF). In a medium bowl, whip egg whites at high speed until stiff but not dry. Add syrup slowly to egg whites, beating constantly. Add 1 tsp. vanilla and incorporate. In a large bowl, cream 2/3 cup butter well. Add egg white mixture 2 or 3 Tbsp. at a time, beating well after each addition. Spread Icing between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.
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Fresh Coconut Layer Cake
1-1/4 cups heavy whipping cream
3/4 cup white sugar
2 Tbsp. cream of coconut
1 Tbsp. cornstarch
1 Tbsp. coconut milk
1/2 cup unsalted butter, softened
1 cup grated fresh coconut
3 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
1-1/2 cups white sugar
4 eggs
3/4 cup unsalted butter, cubed
1 Tbsp. vanilla extract
1 cup coconut milk
6 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1/4 tsp. salt
4 cups sifted powdered sugar
3 Tbsp. coconut milk
1 Tbsp. vanilla extract
1 cup white sugar
1 cup water
1/4 tsp. vanilla extract
1/2 cup shredded coconut
Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 Tbsp. coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 Tbsp. coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake. Preheat the oven to 350ºF. Grease three 9" round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside. Place the 1-1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 Tbsp. vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute. Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack. Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 tsp. salt, powdered sugar, 3 Tbsp. coconut milk and 1 Tbsp. vanilla; beat until smooth. Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 tsp. vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup. Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.
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Fresh Fig Cake
1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 cup evaporated milk
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 Tbsp. lemon juice
Preheat oven to 350ºF. Spray two 8" round cake pans with vegetable oil spray. In a medium bowl, sift together flour, salt and baking powder. Set aside. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs. Divide into two prepared 8" round cake pans. Bake 30 minutes, or until a toothpick inserted into the center comes out dry. To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
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Fresh Grapefruit Cake
2/3 cup butter, softened
1-3/4 cups white sugar
2 eggs
1-1/2 tsp. vanilla extract
1 tsp. grated grapefruit zest
1/2 cup fresh grapefruit juice
3/4 cup milk
3 cups sifted cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350ºF. Grease and flour two 9" pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Fresh Orange Refrigerator Cake
4 cups fresh orange juice
1-1/2 cups white sugar
three 1/4 oz. pkg. unflavored gelatin
1/3 cup lemon juice
1/8 tsp. salt
1 cup heavy whipping cream
1 cup diced orange segments
12 oz. pkg. ladyfingers
1 pint fresh strawberries
Line bottom and sides of an 8" springform pan with split ladyfingers. Combine 1 cup orange juice and sugar in saucepan; heat until sugar is dissolved. Remove from heat. Soften gelatin in 1 cup orange juice then stir in hot juice. Add remaining orange juice, lemon juice and salt. Chill until slightly thickened. Whip the cream until stiff and fold into the gelatin mixture. Fold in orange sections and spoon into the prepared pan. Chill for at least 4 hours. Remove sides of pan and place on a serving plate. Garnish with fresh strawberries.
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Fresh Strawberry Cake
1/2 cup butter, softened
1-1/4 cups turbinado sugar
2 eggs
1-1/2 tsp. vanilla extract
1/2 tsp. salt
4 Tbsp. sour cream
1 tsp. baking soda
1 cup mashed strawberries
1-1/2 cups flour
2 Tbsp. butter, softened
1 cup powdered sugar
1 Tbsp. milk
1 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
1/4 cup toasted slivered almonds
Preheat oven to 350ºF. Grease a 9x13" baking pan. In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt. In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries. Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched. While cake is cooling, make the icing: Cream together 2 Tbsp. butter and powdered sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.
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Friendship Cake
18-1/2 oz. pkg. yellow cake mix
4 eggs
2/3 cup vegetable oil
1-1/2 cups fruit cocktail, drained
Preheat oven to 325ºF. Grease and flour a 9x13" pan. In a large bowl, combine cake mix with eggs and oil. Mix thoroughly and stir in fruit and nuts. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Friendship Fruit Cake
1 pint friendship fruit starter
16 oz. sliced peaches
16 oz. chunk pineapple
two 10 oz. jars maraschino cherries
two 18-1/4 oz. boxes butter cake mix
two 4 serving size vanilla instant pudding
1-1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped nuts
2 cups flaked coconut
20 oz. pineapple chunks, drained
16 oz. apricots, drained
16 oz. sliced peaches, drained
10 oz. jar maraschino cherries, drained
1-1/4 cups brandy
6-3/4 cups white sugar
To Make Friendship Fruit Starter: Combine 1 can of the drained peach slices, 1 can of the drained apricot slices, 1 jar of the drained maraschino cherries, 1 can of the drained pineapple, the brandy and 1-1/4 cups of the white sugar in clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. If you are going to keep the starter going, keep at least 3 cups starter in jar at all times. After the three weeks are up, you can begin making the Cake: Day One: In a large glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2-1/2 cups of the white sugar and stir every day for 10 days. When not stirring mixture keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out. Day Ten: Add 16 oz. can of chunk pineapple and it's juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir everyday for 10 days. The color should change and the mixture should foam when stirred. Day Twenty: Add 2 jars of the drained maraschino cherries. Slice each cherry in half. Add 2-1/2 cups of the white sugar and stir every day for the final 10 days. The cherries will give the juice back its pinkish color. Day Thirty: Drain fruit and reserve it and the liquid. Pour the liquid into 3 glasses or ceramic pint jars. One for you to start your next cake and two for friends. Cake must be started within 3 days after receiving the starter or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid! Preheat oven to 325ºF. Grease and flour two 9x13" baking pans. It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil and 4 of the eggs. Stir then add 1/2 of the drained reserved fruit from the starter. Stir then add 1 cup of the raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two. Bake cakes at 325ºF. for 55 to 65 minutes.
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Frost-Me-Nots
1 cup butter
1/2 cup semisweet chocolate chips
4 eggs
1 tsp. vanilla extract
1-1/2 cups white sugar
1 cup flour
Preheat oven to 325ºF. Line muffin cups with paper liners. Melt together butter and chocolate chips. Stir and set aside to cool. In a separate bowl, combine the eggs, vanilla, sugar and flour. Add the butter chocolate mixture and stir together well. Fill paper lined muffin pans 2/3 full. Bake 25 minutes.
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Frosted Carrot Cake
from www.weightwatchers.com
Cake:
3/4 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 large egg
2 large egg whites
3/4 cup honey
1/4 cup vegetable oil
1 Tbsp. fresh lemon juice
3 cups grated carrots
Frosting:
3 ounces reduced-fat cream cheese, softened
3 Tbsp. powdered sugar
1/2 tsp. vanilla extract
Heat oven to 350ºF. Lightly coat the bottom of an 8" round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray. In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended. Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely. Meanwhile, beat together frosting ingredients in a small bowl. Spread a thin layer over cooled cake and serve. Serves 10. 5 WW points/serving.
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Fruit Cocktail Cake
1 cup flour
1 cup white sugar
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
16 oz. can fruit cocktail
1/2 cup packed brown sugar
Preheat oven to 350ºF. Lightly grease one 9x9" square baking pan. Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar. Bake 40 minutes or until golden brown and firm.
Topping, optional:
5.33 oz. can evaporated milk
1 cup sugar
1/2 cup butter or oleo
1/2 cup chopped walnuts
Combine milk, sugar, and butter in a medium saucepan; mix well. Cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened. Remove from heat and stir in chopped nuts.
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Fudge Cake
Cake:
1 cup sugar
1 cup flour
1 cup butter, softened
1/4 cup strong coffee
6 eggs
12 oz. bittersweet chocolate, melted and cooled
Whipped Cream:
1 cup heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Preheat oven to 325ºF. Grease 10" round cake pan; line with parchment or waxed paper. Put sugar, flour and butter in bowl of electric mixer. Beat on lowest speed 3 minutes. Add coffee and 3 of the eggs to the melted chocolate; whisk to combine. Add to bowl and mix on low speed 1 minute. Stop, scrape bowl and beaters. Beat on medium speed 3 minutes; scrape again. Add remaining eggs and beat 1 minute on medium speed. Stop, scrape and beat 1 more minute. Pour into pan; bake 45-55 minutes or until cake forms a peak in the center or until a toothpick inserted in center emerges with only a little batter clinging to it; do NOT bake cake until it is dry. Cool in pan on rack, then turn out and refrigerate, covered with plastic wrap. To finish, whip cream with sugar and vanilla until it holds a soft peak. Spread over top of cake. Serves 12.
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Fudge Cake #2
1-1/2 cups white sugar
1 tsp. vanilla extract
2 eggs
1 cup milk
1 Tbsp. fresh lemon juice
1/2 cup unsweetened cocoa powder
1 cup hot water
2-1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture. In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture. Mix cocoa and hot water together, and beat into batter. Bake 30 to 35 minutes at 350ºF. Cool, and frost with desired frosting.
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Fudge Frosting
1/2 cup granulated sugar
1/4 cup baking cocoa
1/4 cup milk
2 Tbsp. butter
1 Tbsp. light corn syrup
Dash of salt
1/2-3/4 cup powdered sugar
1/2 tsp. vanilla
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool 30 minutes. Beat in powdered sugar and vanilla until smooth. Frosts 8- or 9" one-layer cake or 13 x 9" cake.
NOTE: To fill and frost an 8- or 9" two-layer cake, double the ingredients and use a 3-quart saucepan.
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Fudge Icing
from Peggysue
4 Tbsp. butter
3 Tbsp. milk (I sometimes add a tsp. or so more for easier spreading consistency)
1 cup brown sugar (dark brown if you have it)
Place above ingredients in pan. Bring to a full boil and boil for l minute. Remove from heat and immediately add 1/2 cup semi-sweet chocolate chips. Let sit for 1 minute, then stir to dissolve chips. Spread quickly on to bars before it starts to set, or thicken. If you spend too much time on this step, the icing will begin to set up before you get done spreading it.
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Fudge Layer Cake
1-3/4 cups flour
1 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup unsalted butter, softened
2/3 cup white sugar
2/3 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups buttermilk
3/4 cup unsalted butter, softened
16 oz. pkg. powdered sugar, sifted
3 oz. unsweetened chocolate, melted
2 tsp. vanilla extract
Sift together flour, cocoa, baking soda, and salt in a small mixing bowl. In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 tsp. vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour. Line bottoms of 2 9" pans with waxed paper; grease and flour. Pour batter in. Bake in a preheated 350ºF oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely. To Make Frosting: Cream together 3/4 cup butter and powdered sugar. Slowly add melted chocolate and 2 tsp. vanilla. Beat until light and fluffy. Frost cooled cake.
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Fudge Ribbon Cake
8 oz. cream cheese
1/4 cup white sugar
1 egg
1/2 tsp. vanilla extract
1 cup all-purpose flour
1-1/3 cups white sugar
1-1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup milk
3 Tbsp. shortening
1 egg
1/2 tsp. vanilla extract
3 oz. unsweetened chocolate, melted
3 oz. semisweet chocolate
1 Tbsp. butter
1 Tbsp. water
1/2 tsp. vegetable oil
In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp. vanilla until smooth. In a separate bowl, combine flour, 1-1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 tsp. vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed. Grease a 9" square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely. Bake at 350ºF. for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool. Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.
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Fuzzy Navel Cake
15 oz. can sliced peaches, drained
1/2 cup peach schnapps
1 cup white sugar
1/4 cup orange juice
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
4 eggs
2/3 cup vegetable oil
1 cup chopped pecans
1-1/2 cups powdered sugar
In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours. Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. Drain peaches and reserve the liquid. Chop the peaches. In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10" Bundt pan. Bake 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a small bowl, combine 1/4 cup liquid from the peaches with 1-1/2 cups powdered sugar. Mix well and drizzle over cake.
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Fuzzy Navel Cake #2
1 box yellow cake mix
1/2 cup vegetable oil
6 oz instant vanilla pudding
4 eggs
1 cup peach schnapps, divided
1/2 cup + 2 Tbsp. orange juice, divided
1/2 tsp. orange extract
1 cup powdered sugar
Beat cake mix, oil, pudding mix, eggs, 3/4 cup schnapps, 1/2 cup orange juice, and orange extract together. Pour into greased and floured Bundt pan and bake at 350ºF. for 45-50 minutes. Do no remove from pan. While cake is still hot, combine remaining 1/4 cup schnapps, 2 tsp. orange juice and powdered sugar. Poke holes in cake and pour mixture over. cool cake in pan 2 hours, then turn out.
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GA Peach Pound Cake
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 tsp. vanilla extract
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 cups fresh peaches, pitted and chopped
Preheat oven to 325ºF. Butter a 10" tube pan and coat with white sugar. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
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Gail's Raisin Cake
2 cups raisins
4 cups water
1 cup butter
1-1/2 cups white sugar
1/2 cup packed brown sugar
3-1/4 cups flour
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. baking soda
1 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool. In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth. Pour batter into a 9x13" pan. Bake 35-45 minutes, or until a toothpick inserted into the cake comes out clean.
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Gateau au Citron (French Lemon Cake)
from California Kosher, shared by Lynda
2 whole lemons
1 cup sugar
8 oz margarine
4 large eggs
2 cups flour, less 4 tablespoons
2 teaspoons baking powder
1 cup powdered sugar
Preheat oven to 350ºF. Peel the yellow rind only off the lemons. (Here is where a zester comes in so useful!) Using the steel knife in the processor, process the sugar and lemon rind till the rind is finely chopped. Add margarine, process. Add eggs one by one, process 15 seconds after each. Add flour, process with a few quick on/off turns to just mix. Bake in a ring (tube) or Bundt pan 45 minutes. Turn out and cool. Squeeze juice from the 2 lemons and mix with the powdered sugar. Spoon slowly over the cake till it is all absorbed.
Per Serving (excluding unknown items): 254 Calories; 13g Fat (44.1% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2-1/2 Fat; 1-1/2 Other Carbohydrates.
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General Robert E. Lee Cake
2 cups sifted all-purpose flour
1/2 teaspoon cream of tartar
1-1/2 teaspoons baking powder
8 eggs
2 cups white sugar
grated rind and juice of 1 lemon
dash salt
6 egg yolks
2 cups white sugar
grated rind of 2 lemons
juice of 4 lemons
1/2 cup butter or margarine
1/4 cup butter or margarine
6 cups sifted powdered sugar
1 egg yolk
2 tablespoons lemon juice
3 tablespoons orange juice (up to 4 tablespoons)
grated rind of 1 lemon
grated rind of 2 oranges
Grease and flour four 9" cake pans. Preheat oven to 325ºF. Sift together flour, cream of tartar, and baking powder four times. Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. (this is a sponge cake, so a thorough beating is essential). Stir in 1 grated lemon rind and juice of 1 lemon. Beat 8 egg whites and salt until they stand in peaks. Fold into egg-yolk mixture alternately with the flour until well mixed. Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting. To make lemon jelly filling: mix egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake. To make lemon-orange frosting: beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups powdered sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake. Makes 4 - 9" cake pans
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Genoese Sponge
6 egg whites
1/2 tsp. cream of tartar
3/4 cup white sugar
1 cup butter, softened
1 cup white sugar
6 egg yolks
2 cups sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350ºF. Grease a 10" tube pan. Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff. In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan. Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.
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George Washington Chocolate Cake
2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 oz. unsweetened chocolate, chopped
1/2 cup shortening
2 cups white sugar
2 eggs
3/4 cup water
3/4 cup buttermilk
1/2 cup maraschino cherries, drained and juice reserved
1 oz. unsweetened chocolate, chopped
1/2 cup butter
4 cups powdered sugar
1/4 tsp. almond extract
1/3 cup maraschino cherry juice
Preheat oven to 350ºF. Grease and flour two 9" round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared pan. Bake in the preheated oven for 30 to 40 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. Fill and frost with chocolate cherry frosting. For the frosting: In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, powdered sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the Tbsp. until frosting reaches desired consistency.
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German Apple Cake
2 eggs
1 cup vegetable oil
2 cups white sugar
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
4 cups apples, peeled, cored and diced
Preheat oven to 350ºF. Grease and flour one 9x13" cake pan. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of powdered sugar or with a Cream Cheese Frosting.
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German Apple Cake #2
1 egg
1 cup peeled, diced apples
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup flour
1 tsp. vanilla or grated rind of 1 orange
1 tsp. baking powder
1/2 tsp. salt
Beat egg with an electric mixer until light and lemon colored. Gradually beat in sugar until mixture is thick and pale. (This beating is very important to prevent sugariness.) Mix flour, baking powder, salt, and gently fold into egg mixture. Stir in apples, walnuts and vanilla. Generously butter an 8" square pan, pour in batter. Bake in 350ºF oven 35-40 minutes or until top is golden brown and crunchy. Serve warm. Serves 6.
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German Apple Pudding Cake
2 cups apple, peeled, cored and chopped
1 cup white sugar
1 egg
1 tsp. vanilla extract
1 cup flour
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
3/4 cup chopped walnuts
3/4 cup raisins
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp. flour
1 cup water
1/2 cup butter
1 tsp. vanilla extract
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350ºF. Grease and flour an 8" square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes. Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts 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. Pour topping over cake while cake is still hot. For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 Tbsp. flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.
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German Chocolate Cake
4 ounces sweet baking chocolate
1/2 cup water
2 cups sugar
1 cup butter, softened
4 large eggs
1 tsp. vanilla
2-1/4 cups all-purpose or 2-1/2 cups cake flour
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
Coconut-Pecan Filling and Topping, below
Heat oven to 350ºF. Grease bottom and side of three 8- or 9" round pans, with shortening Line bottoms of pans with waxed paper or cook ing parchment paper. Heat chocolate and water in 1-quart saucepan over low heat, stirring frequently, until chocolate is completely melted; cool. Beat sugar and butter in medium bowl with electric mixer on high speed until light and fluffy. Separate eggs, reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Mix flour, baking soda and salt. Beat flour mix ture into sugar mixture alternately with buttermilk on low speed, heating just until smooth after each addition. Using clean beaters, beat eggs whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan if not all pans will fit in oven at one time, bake third pan separately. Bake 8" rounds 35 to 40 minutes, 9" rounds . 30to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely, about 1 hour. Fill layers and frost top of cake with Coconut-Pecan Filling and Topping, leaving side of cake unfrosted. Store covered in refrigerator.
Coconut Pecan Filling and Topping
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 tsp. vanilla
3 large egg yolks
1-1/3 cups flaked coconut
1 cup chopped pecans
Mix sugar, butter, milk, vanilla and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9" two- or three-layer cake.
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German Chocolate Marble Cake
9 oz. bittersweet chocolate, cut into 1/4" pieces
2-1/2 cups flour
2 tsp. baking powder
pinch salt
1-1/2 cups butter, softened
1-3/4 cups sugar
7 large eggs, at room temperature
1 Tbsp. lemon zest
4 Tbsp. lemon juice
5 Tbsp. dark rum, divided
3 Tbsp. milk
1/2 tsp. baking soda
Preheat oven to 350ºF. Put chocolate in heatproof bowl and place over pan of hot water to melt. Remove bowl when chocolate has melted; stir, then allow to cool while proceeding. Combine flour, baking powder and salt in bowl; stir well to mix. Set aside. Use electric mixer set at medium speed to beat butter and sugar until light, about 3 minutes. Beat in eggs, one or two at a time, beating well after each addition. (After eggs are added, mixture may seem separated; this is ok.) Beat in lemon zest, juice and 2 Tbsp. of the rum. Gradually beat in flour mixture. Remove 3 cups of the batter to a bowl. Stir remaining 3 Tbsp. rum, milk and baking soda into melted chocolate and immediately beat chocolate mixture into the 3 cups of batter. Spread chocolate or white batter evenly in greased and floured 10" tube or bundt pan (or two 9x5" loaf pans); top with other batter. Plunge a knife or spatula into the cake batter and cut up and down through the batter. Repeat every inch or so around the cake to marbleize. Bake 1 hour or until knife inserted halfway between edge of pan and tube emerges clean. (Bake loaf pans about 45 minutes.) Cool in pan on rack for 15 minutes; then invert on a rack to cool completely.
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German-Chocolate Surprise Cake
Topping:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/4 cup butter, melted
Cake:
1/4 cup water
2 oz. sweet baking chocolate
1 cup sugar
1/2 cup butter, softened
1 tsp. vanilla
2 eggs
1-1/4 cups self-rising flour
1/2 cup milk
Heat oven to 350ºF. In ungreased 9" round cake pan, combine all topping ingredients; mix well. Spread evenly in pan. In small microwave-safe bowl, combine water and chocolate for cake. Microwave on high for 60-90 seconds or until chocolate is melted. Stir to blend. In medium bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add 3/4 cup of the flour and the milk; mix well. Add remaining flour; mix well. Stir in chocolate mixture. Pour over topping in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Loosen edge of cake with knife. Invert onto serving plate. Serves 8.
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German Chocolate Torte
from Taste of Home's Light and Tasty magazine
4 oz. German sweet chocolate
1/2 cup water
2 cups sugar
3/4 cup baking fat replacement (applesauce, etc.)
1/4 cup canola oil
4 eggs, separated
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup 1% buttermilk
1 tsp. vanilla extract
1/4 tsp. butter flavoring
Frosting:
3 egg yolks
1 cup fat-free evaporated milk
1 cup sugar
1/2 cup marshmallow crème
1 tsp. vanilla extract
1/4 tsp. butter flavoring
1-1/3 cups flaked coconut
3/4 cup chopped pecans
In a microwave-safe bowl, combine chocolate and water. Microwave on high for 1-1/2 to 2 minutes or until chocolate is melted; stir until smooth. In a mixing bowl, combine sugar, fat replacement and oil. Add egg yolks, one at a time, beating well after each. Add melted chocolate; beat well. Combine flour, baking soda and salt; add to chocolate mixture alternately with buttermilk. Stir in vanilla and butter flavoring. In another mixing bowl, beat egg whites until stiff peaks form; fold into batter. Pour into three 9" round baking pans coated with nonstick cooking spray. Bake at 350ºF. for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting: Combine egg yolks, milk, sugar and marshmallow crème in a saucepan. Cook and stir over medium heat until thickened, about 15 minutes. Remove from the heat; stir in vanilla and butter flavoring. Fold in coconut and pecans. Cool completely. Spread between layers and over top of cooled cake. Yield: 16 slices.
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Cakes & Icings/Frostings, page 1
7-Up Cake - Applesauce & Bourbon Cake
Cakes & Icings/Frostings, page 2
Applesauce Cake - Black Forest 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 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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