CHEWY CAKE ========== Ingredients: ------------ 2 cups flour 1 box light brown sugar (sorry, forgot the # of ounces!) 1 stick butter 3 eggs 1 tsp vanilla 2 cups nuts (I live in Georgia, so I use pecans) Instructions: ------------- Mix all ingredients together. Pour in an 8" x 8" baking dish or pan. Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE ALMOND SHORTCAKE ========================== Ingredients: ------------ 1 1/4 cups flour 1 1/4 tsp baking powder 1 egg 4oz sugar 1 dsp cocoa 4oz butter Instructions: ------------- Cream butter and sugar, add egg, beat well. Add sifted dry ingredients. Press into swiss roll tin. Bake 20 minutes about 400 F. Almond Topping: --------------- 4oz melted butter 8oz icing sugar 4oz flour 1 egg 1 small dsp almond essence Beat egg and butter, add essence, then dry ingredients. Mix well. Spread on base. Allow to set. Ice with chocolate icing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: caroln@garnet.berkeley.edu (Carol Nickerson) Source: San Francisco Examiner, August 29, 1990 CHOCOLATE BETTER-THAN-SEX CAKE ============================== Ingredients: ------------ 1 pkg Duncan Hines Chocolate Butter Cake mix or Deep Chocolate Cake mix 3/4 cup pecans, toasted and then chopped 12 oz semisweet chocolate chips 1 (4-ounce) package instant chocolate pudding mix 1 cup sour cream 4 large eggs 1/2 cup oil 1/4 cup water, or part coffee 1 tsp vanilla 1 recipe Dark Chocolate Glaze (follows) Instructions: ------------- Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan. For tube or bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven. Preheat oven to 350 degrees F. Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes. Fold in chocolate chips and nuts. Turn into pan and bake for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack. Cake should be completely cool before glazing. Cake freezes well without glaze. Dark Chocolate Glaze: --------------------- Combine 1 pound semisweet chocolate chips with 1 cup water in top of double boiler over simmering water. Stir until smooth, shiny, and well blended. Remove from heat and stir in 1 teaspoon vanilla. Cool to room temperature or chill until slightly thickened. Pour over cake or apply with a spatula. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jph@rmit.edu.au (John Hulskamp) Source: "The Sunday Age" in April 1993 Author: a Helen Goh who runs a restaurant called Mortar & Pestle in suburban Melbourne, Australia. CHOCOLATE CAKE ============== Ingredients: ------------ 250 g unsalted butter, melted 250 g quality dark chocolate, broken into small blocks 200 g castor sugar 1 cup of hot espresso coffee (or one cup of hot water with a couple of spoonfuls of instant coffee dissolved) 200 g self-raising flour 50 g cocoa powder 2 tsp vanilla essence 2 eggs Instructions: ------------- Mix the butter, sugar, chocolate and coffee in a food processor until well blended: the sugar should be dissolved, the chocolate well melted, but it doesn't matter if there are still some solid chocolate pieces. Add the flour, cocoa powder, vanilla and eggs, and process until smooth. Put into a well-greased 25 cm cake tin, and bake in a 190 C oven for about 35 minutes until done. Serve frugally, it is very rich. If you are serving it as a dessert, its richness is lightened with a rasberry sauce, or a sauce of strawberriess and orange, or even stewed pears, whizzed up. Whatever, it needs something, and it sure isn't icecream. If you are a pro, serve it with an orange and Grand Marnier sorbet. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE CAKE GLAZED WITH CHOCOLATE BUTTER CREAM ================================================= Ingredients: ------------ 3/4 c. sugar 4 eggs, separated 6 oz. German's sweet chocolate, broken into pieces 3/4 cup butter 4 Tbs. cake flour 2 Tbs. almonds, blanched and pulverized pinch of salt Instructions: ------------- Preheat oven to 375 degrees. Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside. Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff byt not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites. Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding. Glaze and decorate cake. Refrigerate before serving. To glaze: Chocolate Butter Cream ---------------------- 3 1/2 oz. German's sweet chocolate, broken into small pieces 2 to 3 Tbsp. coffee or water 3 Tbsp. butter Instructions: ------------- Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread. To decorate: Use toasted slivered almonds ~From: avi@rix.Corp.Sun.COM (Ann Adamcik) CHOCOLATE-CHERRY BUNDT CAKE =========================== Ingredients: ------------ 1 pkg Devil's Food cake mix (the pudding-in-the-mix kind) 1 large can (16oz.) cherry pie filling 1/2 t Almond extract Instructions: ------------- Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions. Fudgy Chocolate Frosting ------------------------ 6 oz Chocolate Chips ~2 T milk 1 T butter powdered sugar (~1/4 c., I think) Instructions: ------------- Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency - it should be some- where between a glaze and a frosting. Pour/spread over cooled cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bmfogar@erenj.com (Ben Fogarty) CHOCOLATE CHIP RUM CAKE ======================= Ingredients: ------------ 1 pkg duncan hines yellow cake mix 1 6oz pkg jello instant chocolate pudding 4 eggs 1 cup sour cream 1/2 cup oil 1 12oz bag semi-sweet chocolate morsels 1 tsp vanilla 6-8 tblsp rum Instructions: ------------- Mix all ingredients for 12 minutes at high speed. Bake in bunt pan at 350 about 1 hour. Cool - invert onto cake platter. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE FUDGE CAKE ==================== Ingredients: ------------ 6 oz. unsweetened chocolate 6 Tbsp. strong-brewed coffee 1 Tbsp. pure vanilla extract 3/4 pound (3 sticks) butter at room temp. 1 pound dark brown sugar 1 c. granulated sugar 6 large eggs 1 c. sifted all-purpose flour Confectioner's sugar for decorating 1 c. heavy cream, whipped (optional) Instructions: ------------- Adjust the rack to the center of the over. Butter a 10-inch springform pan. Preheat the oven to 350 degrees. In a double boiler, over simmering water, melt the chocolate with the coffee. Remove from heat. When slightly cool, stir in the vanilla. (The melted chocolate and coffee may form a thick paste, but it incorporates easily into the batter when added.) In the large bowl of an electric mixer, cream the butter with the brown and white sugars until light and fluffy. Separate the eggs carefully, placing the whites in a large bowl. Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition. Add the chocolate mixture to the batter and mix well. Stir in the flour, mixing only until incorporated. Using clean, dry beaters, beat the egg whites until stiff and glossy but not dry. Gently fold the beaten egg whites into the chocolate mixture, handling them carefully in order not to deflate the egg whites. Fold only until no white streaks remain. Gently turn the batter into the prepared springform pan. Smooth the top with a spatula. Place in the preheated oven, and bake for one hour or until the top springs back when lightly touched. Remove the pan from the oven and cover the top of the cake with aluminum foil to keep it from hardening. Place the pan on a rack to cool. When completely cool, store covered in the baking pan until ready to serve. A plastic bag, tightly closed provides excellent storage. *Do not refrigerate!* At serving time, remove the sides of the springform pan and place the cake on a 12-inch cake platter. Dust the top lightly with confectioners' sugar. (For a nice effect, you can place a lace doily or stencil on top of the cake and then dust with the sugar over that. Carefully remove the doily or stencil and voila! instant masterpiece!) Top each portion with a dollop of cream. Note: ----- Bake this cake at least two days before you plan to use it. The flavor and texture improve on standing. It's time-consuming to prepare, but well worth it! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dianebi@ice.wv.tek.com (Diane Biernat) CHOCOLATE GENOISE CAKE ====================== Ingredients: ------------ 1/2 cup unsalted butter 2 squares (2 ounces) semisweet chocolate 6 slightly beaten eggs 1 cup sugar 1 tsp vanilla 1 cup all-purpose flour Espresso Buttercream Instructions: ------------- Grease and lightly flour two 9 x 1 1/2 inch round baking pans. In a saucepan melt butter and chocolate over low heat, stirring often; set aside. In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasoinally, about 10 minutes or till lukewarm. Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes or till nearly tripled in volume. Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake in a 350F oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool. Meanwhile, prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe chocolate buttercream around the edge of cake. Espresso Buttercream: --------------------- 6 egg yolks 1 cup sugar 1/3 cup water 4 tsp instant espresso coffee powder 1 1/2 cups unsalted butter, softened 1/4 cup semisweet chocolate pieces, melted and cooled Instructions: ------------- Beat egg yolk with electric mixer till thick and lemon colored; set aside. In a medium saucepan combine sugar, water, and coffee powder; bring to boiling, stirring till dissolved. Cook over medium high heat. Stir constantly, till mixture reaches solt-ball stage (236F). Quickly pour the hot mixture in a steady stream over yolks, beating contantly on high speed. Continue beating till mixture is thick and smooth. Cool 15 minutes. Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1 tablespoon at at time, into cool yolk mixture. Cover and chill for 30 minutes or until stiff enough to spread. Stir semisweet chocolate pieces into 1/2 cup of the buttercream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mad4@ellis.uchicago.edu (Bill Maddex) This is from the profile of Ken Bergeron in the Fall issue of Vegetarian Gourmet. It's big--two of these would be enough for a party of at least a couple dozen--it's yummy, and the hardest part is finding the graham crackers (see below). CHOCOLATE ICEBOX CAKE ===================== Ingredients: ------------ 8 C soy milk (You can use any flavor for this, though I've only used a 50/50 blend of vanilla and plain. I think all vanilla would be too intense and carob wouldn't go well with the chocolate.) 1 C arrowroot or cornstarch (I've only used arrowroot--I think cornstarch would give a grainy texture.) 2 t vanilla 1 drop almond extract (seriously--it's strong stuff) 2 T soy margerine 2 C vegan chocolate chips (I can't get Barat chips in this shitty town, but Sunspire are plenty good.) 1/2 C maple syrup (He says you can use any other liquid sweetener, but I haven't tried. Brown rice syrup would be my second choice.) 2 C toasted coarselly chopped walnuts. 22 5"x2 1/2" graham crackers Instructions: ------------- Bring 6C soymilk to a low boil, stirring often to prevent a skin from forming. Reduce to a simmer. Disolve arrowroot in reserved soymilk and add to the pot. Add all remaining ingredients except nuts and crackers and heat through until you have a well blended chocolate pudding. Stir in 1 1/2C walnuts. Cover the bottom of a 13"x9"x2" baking pan w/a layer of pudding and cover w/a layer of crackers. Layer remaining pudding and crackers and garnish w/remaining nuts. Chill at least two hours before serving. Note: ----- It's a serious bitch finding vegan graham crackers as every major brand has sugar and most 'natural' brands have honey. It's an even bigger bitch finger *kosher* vegan graham crackers. There's one brand I've got a couple times in OR, but in this urban desert I've often come to the verge of karate kicking down a store shelf in frustration. Anyone got a graham cracker recipe? CHOCOLATE MARSHMALLOW CAKE ========================== Ingredients: ------------ 1/4 lb butter 3/4 cup sugar 1 Tbs golden syrup 1 egg 1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1 Tbs cocoa 1/2 cup milk 1/4 cup boiling water Instructions: ------------- Cream butter and sugar, add syrup, beaten egg, then add flour sifted with cocoa and baking powder alternately with soda dissolved in milk, lastly add boiling water. Pour into recessed tin, which has been well greased or lined with foil. Bake in moderate oven about 40 minutes. When cold fill centre with marshmallow, then ice with chocolate icing and sprinkle with chopped nuts. Marshmallow: ------------ Soak 1 dsp gelatine in 1/2 cup lukewarm water, add 1/2 cup sugar. Boil 5 minutes. Add vanilla or peppermint essence and leave to cool, then beat until thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: walllau@chico.acc.iit.edu (Laura Wallace) CHOCOLATE MAYONNAISE CAKE ========================= Ingredients: ------------ Sift together: -------------- 2 cups flour 1 cup sugar 1/2 cup cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda Add: ---- 1 cup (+~2 tbsp) ice water 2 tsp (+) real vanilla extract When mixed thoroughly, fold in: 1 cup real mayonnaise Instructions: ------------- If you're using a mixer, fold the mayonnaise in by hand. Stir just til mixed; do not overbeat. Pour into a greased and floured (or Baker's Joy'ed) 13x9x2 pan and bake 30 minutes at 350 F. Cake is done when it starts to pull away from the sides of the pan and the top starts to crack; you can also use a toothpick test; do not overcook. Cool five minutes before removing from the pan. Frost with canned frosting or homemade butter frosting: ------------------------------------------------------- 1/2 stick butter 1 lb powdered sugar (dash salt) 1/2 cup cocoa (optional) 2 tbsp (+) milk 1 tsp (+) vanilla Instructions: ------------- Cream butter, 1/2 sugar, and salt. Add cocoa and 1 tbsp milk. Cream. Add sugar and milk til the consistency is right and then beat at mixer's highest speed. Frost cake immediately. Note: ----- This is a traditional family recipe. I think my grandma got it off of a Hellman's label forty years ago. It is very dark, very rich, and requires *lots* of milk and/or ice cream to wash it down. It is a fragile cake, and so doesn't lend well to layers (it's possible, but you must be very careful). We usually make it in a 9x13x2 pan and frost it in the pan so that it's easy to transport to family gatherings. It is also a very easy cake; you can make it in one bowl with a wooden spoon. Be sure to use real mayonnaise (not light) and cold water so that the mayonnaise doesn't separate. The mayonnaise is the shortening and the eggs. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE MAYONNAISE CAKE ========================= Ingredients: ------------ 2 cups flour 1 cup sugar 4 heaping tblsp cocoa 2 tsp baking soda pinch of salt 1 cup water 1 cup mayonnaise 1 1/2 tsp vanilla Instructions: ------------- In large mixing bowl sift together (or just mix well) dry ingredients. Add wet ingredients. Mix until smooth (about 2 minutes). Pour into greased and floured pan (8"x8", 9"x9", or tube pan - I use a 9" tube pan). Bake at 350F for 35-45 minutes. Use toothpick test. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mppd5@syma.sussex.ac.uk (John Coley) CHOCOLATE ORANGE DRIZZLE CAKE ============================= Ingredients: ------------ Cake ---- 6 oz. Butter 6 oz. Caster sugar 3 Eggs 6 oz. Self raising flour 2 tbls. Cold milk finely grated rind of 1 large orange Orange syrup ------------ 2 oz. Sugar strained juice of large orange (the same one you just grated the rind of maybe :-) Chocolate topping ----------------- 4 oz. Block of cake chocolate 1/2 oz. Butter Instructions: ------------- Line 7 inch cake tin with greaseproof paper. Cream together butter and sugar. Beat in the eggs one at a time. Fold in sifted flour and add milk with last tbls. of flour. Add grated orange rind. Bake at 350 deg.F for 1 hour or until well risen and golden brown. When nearly cool make slits across top of cake with sharp knife then drizzle the orange syrup across top so that it soaks into the cake. Spread choc. in whorls over top of cake. Allow to cool. EAT. Enjoy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CHOCOLATE PEANUT BUTTER TORTE ============================= Ingredients: ------------ 1 C graham cracker crumbs 1/4 C brown sugar, firmly packed 1/4 C unsalted butter, melted Instructions: ------------- Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. 2 C creamy peanut butter 2 C sugar 2 8-oz packages cream cheese 2 T butter, melted t t. vanilla extract 1 1/2 C heavy cream, whipped In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. 3/4 C semi-sweet chocolate pieces 3 T. butter 1/4 C sour cream 1/2 t. vanilla 1 1/2 C sifted powdered sugar Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: chips@eskimo.com (cav) Source: Whitmans Choc Cookbook CHOCALATE POTATO CAKE ===================== Ingredients: ------------ 1 medium potato 1.5 oz semisweet choc 2/3 c butter 6 T sugar 2 eggs 1 t vanilla 1.5 c flour 1 t baking powder 1/2 t ground cinnamon 1/4 t ground nutmeg 1/8 t salt 1/2 c milk 1/2 cup hazelnuts, finely chopped Instructions: ------------- Preheat oven to 350. Grease & flour 9*5*3 loaf. Peel potato, coarsely grate. Place in tea towel and squeeze dry. There should be 3/4 cup. Grate chocolate. Cream butter and sugar until light. Add eggs and vanilla; beat will. Sift flour, baking powder, spices and salt. Add alternatley with milk to creamed mixture. Add potatot, chocolate & nuts; mix well Turn into prepated loaf pa. Bake 55 min or until cake test done. Cool cake in pan 30 minutes; turn out onot wire rack. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE ROUGH =============== Ingredients: ------------ 4 oz butter 1/2 cup sugar 1 tsp baking powder 3/4 cup coconut 1 cup flour 2 tsp cocoa vanilla essence Instructions: ------------- Mix together sugar, flour, baking powder coconut, cocoa and vanilla essence. Melt butter and add to the dry mixture. Press into an oblong tin. Icing: ------ 1oz melted butter 3/4 cup coconut 1 cup icing sugar 2 tsp cocoa vanilla essence Add a little milk to mix. Ice while hot. Alternative method - Add 1/4 tin condensed milk to icing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Love Of Cooking CHOCOLATE RUM CAKE ================== Ingredients: ------------ 5oz plain flour 1oz cocoa 1 level tsp baking powder 5oz soft brown sugar 2 eggs, separated 6 Tbs salad oil 8 Tbs milk 1 tsp vanilla essence 4 Tbs rum 1/4 pint cream 2 level Tbs icing sugar, sifted 10 walnut halves Instructions: ------------- Preheat oven to 350F (180C). Well grease and line an 8" square tin. Sift flour, cocoa and baking powder into bowl, stir in brown sugar. Add egg yolks, oil, 6 Tbs milk and vanilla essence and beat to a smooth batter. Beat egg whites to a soft snow and fold into batter with a large metal spoon. Transfer to prepared tin and bake in centre of oven for 1 1/4 hours until well risen and golden, or until a skewer comes out clean. Leave in tin 10 minutes, then turn out onto wire rack. Make several holes in the cake with a skewer, then pour in the rum. Leave cake until completely cold. Beat cream and remaining milk and icing sugar until thick. Pile on top of cake then decorate with walnut halves. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CHOCOLATE-SAUERKRAUT CAKE ========================= Ingredients: ------------ 2/3 cup butter or margarine 1 1/2 cups sugar 3 eggs 1 tsp vanilla 1/2 cup unsweetened cocoa 2 1/4 cups flour, sifted 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 cup water 2/3 cup sauerkraut, well drained and chopped Instructions: ------------- Grease and flour two 8" or 9" (round) layer-cake pans. Cream together butter and sugar. Add eggs and vanilla. Sift dry ingredients together and add alternately with water. Stir in sauerkraut. Bake at 350 degrees F for 30 to 35 minutes or until cake is done when tested. Fill and frost with whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: gei058@cck.coventry.ac.uk (Alan C. Garner) CHOCOLATE SQUIDGY GOO (!) ========================= Ingredients: ------------ 6 oz flour 6 oz sugar 3 oz cocoa powder (NOT hot chocolate mix) 3 oz margarine (optional) 10 tbsp milk (optional) 2 drops vanilla essence For the sauce: -------------- 3 oz brown sugar 3 oz cocoa powder 1 pint boiling water Instructions: ------------- 1) Sieve together the flour, sugar and cocoa powder and mix with the margarine. 2) Add the milk and vanilla essence if used. 3) Place the mixture in a VERY well greased ovenproof dish. 4) Over this sprinkle the seived sugar and cocoa powder from the sauce allowance and pour 1 pint of boiling water over the whole lot. 5) Cover and cook at Gas Mark 4 (375 F and 180 C I think) for 45-60 mins. 6) Serve hot and with chocolate or vanilla ice cream. 7) Then go out for a long walk to work off all those calories! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE TORTE WITH WALNUTS (or hazel nuts) ============================ Ingredients: ------------ 1/3 cup butter 2/3 cup fine granulated sugar 5 medium eggs, separated 1 whole egg 3 oz. semi-sweet chocolate 1 cup (or more) of grated walnuts or hazel nuts Instructions: ------------- Cream butter with sugar. Add egg yolks and whole egg mixing well. Melt chocolate, cool slightly and add to the above mixture. Add the grated nuts. Mix. Beat whites and fold them into the mixture. Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs. Put batter into pan and bake in preheated 350 F. oven for app. 50 minutes. Use the kniting needle test for donness. Cool and glaze. Glaze: ------ 3/4 cup apricot jam 4 oz sweet dark chocolate 1/2 cup sugar 4 Tblsp water 1 tsp vanilla Instructions: ------------- Cover top and sides of Torte with apricot jam. Melt the rest of the ingra- dients over a low flame mixing constanly. Remove from heat and poor over Torte. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: warren@worlds.COM (Warren Burstein) Source: Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8 CHOCOLATE WALNUT TORTE ====================== Ingredients: ------------ 7 oz chocolate 1 2/3 c walnut pieces 1/2 c butter 3/4 c + 1 T sugar 4 eggs, separated 1/4 c sugar 5 oz semisweet choclate 20-25 rose leaves 1 c cream 1/2 t vanilla Instructions: ------------- Butter, line with paper, butter and flour (substitute potato starch for Passover) a 9" springform pan. Heat oven to 300F. Chop 7 oz chocolate. Grind (in two batches in food processor, in four in blender) with 1 2/3 c walnut pieces. For finer texture, first grind the nuts in a rotary grater. Cream 1/2 c butter. Add, beat 2-3 minutes 3/4 c sugar. Add, one at a time 4 yolks. Stir in chocolate and walnut mixture using rubber spatula. Whisk stiff 4 whites. Sprinkle in whisk until glossy 1/4 c sugar. Fold into chocolate mixture. Transfer to springform, smooth top with spatula. Bake until skewer inserted in center comes out clean, 60-70 minutes. Cool completely in pan. Remove ring, leave torte on pan bottom because it is delicate. Melt 4 oz semisweet chocolate. Brush onto shiny side (leave some of stem uncovered) of 20-25 rose leaves. Cook, refrigerate until set. Peek leaves away from chocolate. Whip in bowl set in ice water until soft peaks form 1 c cream. Add, whip until soft peaks form again 1 T sugar and 1/2 t vanilla. Spread over top and side of cake, chill about 1 hour. Chop and melt in bowl set in hot water 1 oz semisweet choclate. Make paper piping cone and fill with chocolate, pipe lines over top of cake. Or drizzle from a spoon. Arrange chocolate leaves around cake. CHOCOLATE ALMOND TORTE ====================== Instructions: ------------- Replace walnuts with whole blanched and almonds. Instead of cream and chocolate, decorate as follows: Cut 4-5 3/4" wide strips of cardboard, lay on top fo cake. Sprinkle confectioner's sugar. Lift off strips, shake off sugar. Lay back on cake on diagonal to sugar lines. Sift cocoa powder over cake, remove strips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: shla@spf.trw.com (Sheila Wallace) CHOCOLATE ZUCCHINI CAKE ======================= Ingredients: ------------ Sift together then set aside: ----------------------------- 2 1/2 cups flour 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp cinnamon Cream together: --------------- 3/4 cup soft margarine 1/2 cup powdered cocoa 1 3/4 cup sugar Add 3 eggs, mixing well after each addition. Combine and stir into mixture: 2 tsp vanilla extract 2 tsp grated orange peel 2 cups grated zucchini Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup chopped nuts if desired. Pour into greased and floured Bundt or 9x13 inch cake pan and bake for 1 hour at 350 degrees F. Cool and drizzle with any glaze. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mcnichom@newton.ccs.tuns.ca (Michelle A McNichol) Source: "Too Many Tomatoes, Squash, Beans and Other Good Things: A Cookbook for When your Garden Explodes" By Lois M. Landau and Laura G. Myers Published by Harper Perennial, A division of Harper-Collins Publishers. 1991 New York, NY CHOCOLATE ZUCCINI CAKE ====================== Ingredients: ------------ Cream together in a large bowl: ------------------------------- 1 cup brown sugar 1/2 cup white sugar 1/2 cup butter 1/2 cup oil Add and stir well to mix: ------------------------- 3 eggs 1 tsp vanilla 1/2 cup buttermilk Measure into sifter, then sift into bowl: ----------------------------------------- 2 1/2 cups flour 1/2 tsp allspice 1/2 tsp cinnamon 1/2 tsp salt 2 tsp baking soda 4 tblsp cocoa Grate into the bowl: -------------------- 3 zuccini, approximately 6 inches long Stir until blended. Pour into greased, floured 9x13" pan. Sprinkle on top 1/2 - 1 cup chocolate chips. Bake at 325 F for 45 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) COCONUT CAKE ============ Ingredients: ------------ 1 pkg (3 3/8 oz) toasted coconut pudding 1 cup water 1 pkg (1 lb 2 1/2 oz) white cake mix 1/2 cup salad oil 4 eggs 1 pkg (7.2 oz) white frosting mix 3/4 cup shredded coconut Instructions: ------------- Preheat oven to 350F. Grease and flour a 13 x 9 x 2 inch cake pan. In a small bowl soften pudding in water. In a mixing bowl beat cake mix and oil; add eggs and beat 4 minutes. Add softened pudding; mix well. Pour into prepared pan and bake for 35 to 40 minutes. Cool cake on rack. Prepare frosting mix according to diretions on the package. Frost cake and sprinkle with shredded coconut. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: epdavis@befac.indstate.edu (Sue Davis) CREAM CHEESE SQUARES ==================== Ingredients: ------------ 2 Rolls of Refrigerated Chocolate Chip Cookie Dough 2 8oz pkg cream cheese 2 eggs 3/4 c sugar 1 tsp vanilla Instructions: ------------- Slice one roll of the cookie dough and place the slices in the bottom of a greased 9 x 13 pan. Mix together the cream cheese, eggs, sugar and vanilla. Pour over the slices. Slice the second roll of the cookie dough and gently place the slices on top of the cream cheese mixture. Bake for 40-45 minutes at 350 degrees and let cool before cutting into squares. Enjoy:-) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wilkins@renoir.scubed.com (Darin Wilkins) Source: _The Joy of Eating_, by Renny Darling DARLING CARROT CAKE =================== Ingredients + Instructions: --------------------------- Beat together: -------------- 4 eggs 1 1/2 C Crisco oil 8 ounces cream cheese 1 tsp vanilla Add, and beat until well mixed: ------------------------------- 2 C flour 2 C sugar 2 tsp baking powder 2 tsp cinnamon 1 tsp baking soda 1/2 tsp salt Add, and mix well: ------------------ 1 C chopped walnuts 3 C grated carrots Pour batter into a greased and floured 9x13-inch pan, or into 2 9-inch round pans. Bake at 350 F for about 40-45 minutes (for 9x13 pan) or about 35-40 minutes (for 9-inch round pans). Do toothpick test for doneness. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) DIRT CAKE ========= (Serves 10 to 12) Ingredients: ------------ 1 medium-size flower pot (about 8 inches in diameter works well, or use two small pots about 6 inches in diameter) 1 garden trowel 3 large gummy or plastic worms (optional [optional? no way!]) Plastic flowers 1 16-ounce bag Oreo cookies 1/2 cup (1 stick) butter or margarine, softened 1 8-ounce package cream cheese, softened 1 cup confectioners' sugar 1 tsp vanilla 2 4-serving-size boxes instant chocolate-fudge flavor pudding [a penciled-in note on the recipe claims vanilla is better] 3 cups milk 1 12-ounce tub whipped topping, thawed Instructions: ------------- Crush cookies until they resemble potting soil, set aside. Cream butter, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine pudding mix and milk until well blended, then fold in the whipped topping. Gently fold cream cheese and pudding mixtures together. To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3/ of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours. About 1/2 hour before serving, remove from refrigerator and decorate with flowers. Serve by digging out portions with the trowel. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) DOUBLE CHOCOLATE THREAT ======================= (this is a mousse cake) Ingredients: ------------ 1/3 c. unsalted butter 2 squares unsweetened chocolate 1 c. sugar 2 eggs, beaten well 2/3 c. unbleached flour 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla Chocolate mousse filling (see below) 1 c. heavy cream, for frosting Instructions: ------------- Preheat oven to 350 degrees. Grease and flour an 8- or 9-inch square baking pan. Set aside. Melt butter and chocolate over low heat or in the top of a double boiler over hot water. Remove from heat, add sugar and eggs, mix well. Sift together the flour, baking powder and salt. Stir into the chocolate mixture. Add the vanilla and pour the mixture into the prepared pan. Bake at 350 degrees for 25-30 minutes, until cake is baked but still very moist. Then cool. Remove the cake from the pan and cut into strips wide enough so they can line most of the side of a 2-quart souffle dish or charlotte mold. Cut strips through center to separate into two thinner halves. Lin the bottom and sides of diesh with the strips. Don't worry about piecing; the spaces won't show. Spoon the mousse filling into the cake-lined dish. Wrap the dish well, and chill overnight in the fridge or freezer. To serve, first defrost the cake, if frozen. Remove it from the pan, first loosening the sides with a knife, then dipping the pan partly into hot water to loosen the cake so it can be turned outonto a serving plate. Whip the cup of heavy cream until stiff and decorate top and parts of sides with cream. Serve in small slices. Chocolate Mousse Filling: ------------------------- 1 1/2 pounds semisweet chocolate 1/2 c. strong coffee 3 eggs, separated 1/2 c. coffee liqueur 1/2 c. heavy cream Instructions: ------------- Melt the chocolate with the coffee over low heat or in top of double boiler over hot water. Remove from heat. Beat the yolks until pale in color, and stir them into chocolate. Stir in the coffee liqueur. Cool. Beat egg whites until stiff but not dry. Whip 1/2 c. cream until stiff. Fold the whites an the cream into the chocolate mixture. Yield: 12 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: cmouli@sc9.intel.com EGGLESS CHOCOLATE CAKE ====================== Ingredients: ------------ 200 g sweetened condensed milk 1 level tsp baking powder half tsp baking soda 125 g self-raising flour 1 1/2 tbsp cocoa powder 60 ml melted butter or margarine 1 tsp vanilla extract Instructions: ------------- 1. Sieve the flour, cocoa, baking powder and baking powder together. 2. Mix the condensed milk, flour, 75 ml water, vanilla extract and melted butter thoroughly. 3. Grease and dust a 6 inch or 7 inch cake tin and pour the mixture into it. Bake in a pre-heated oven at 400F for 10 mins. Thereafter, reduce the temp to 350F and bake for a further 15 mins. Cool, ice it and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: cmouli@sc9.intel.com EGGLESS SPONGE CAKE =================== Ingredients: ------------ 200 gms sweetened condensed milk 140 gms (5 oz) self-raising flour 60 ml melted butter or margarine 1 level tsp baking powder half tsp baking soda 1 tsp vanilla extract Instructions: ------------- 1. Sieve the flour, baking powder and baking soda together. 2. Mix the ingredients together, add 75ml water and beat well. 3. Grease and dust a 6 inch diameter cake tin. Pour the mixture into the prepared tin and bake in the pre-heated oven at 400F for 10 mins. Thereafter reduce the temp to 300F and bake for a further 10 mins. Cool the cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) FRIENDSHIP FRUITCAKE ==================== (Servings: 20) Ingredients: ------------ 1 ea 2-Layer box yellow cake mix with pudding in the mix (18.5-28oz size) 1/3 C Vegetable oil 4 Eggs 1 3/4 C Fruit from starter (See note) 1 C Chopped pecans Confectioners sugar (if desired) Cream cheese frosting (if desired) from your favorite recipe Instructions: ------------- Line the bottom of a springform angel food cake pan with waxed paper, grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Remove waxed paper. Turn cake right-side up before serving. Sprinkle with confectioners sugar if desired, or top with cream cheese frosting. This cake tastes better when cold. Note: You will use from 1 1/2 to 2 cups drained fruit per cake. Starter For Friendship Fruitcake: --------------------------------- 3/4 C canned sliced peaches with syrup 3/4 C canned pineapple chunks with syrup 4 oz Red maraschino cherries, drained, halved 1 1/2 C Granulated sugar 1 ea Active dry yeast package For Later Addition: ------------------- 1/2 C canned sliced peaches with syrup 1/2 C canned pineapple chunks with syrup To Replenish Starter: --------------------- Day 1: ------ 1 1/2 C Starter juice 2 1/2 C Granulated sugar 2 lb Can sliced peaches with syrup Day 10: ------- 2 1/2 C Granulated sugar 2 lb Can pineapple chunks with juice or 1 1-lb can pineapple chunks and 1 1-lb can fruit cocktail Day 20: ------- 2 1/2 C Granulated sugar 2 ea (4-oz) jars maraschino cherries, drained and halved (You can use 1 jar of red and one jar of green for color, or use 1 10-oz jar). Instructions: ------------- In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered. Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup. Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe (see recipe above). Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake. Day 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate. Day 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate. Day 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate. Day 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process). Note: ----- At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit. The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) FRUIT UPSIDE DOWN CAKE ====================== 4 tblsp (60 ml) butter 1/2 (125 ml) cup light brown sugar 1/4 (1 ml) tsp grated nutmeg 2 cups (1/2 liter) peaches, sliced thin 1 tsp (5 ml) fresh lemon juice 1 1/3 cups (325 ml) cake flour 3/4 cup (175 ml) sugar 1 3/4 tsp (9 ml) baking powder 1/4 tsp (1 ml) salt 3 tblsp (45 ml) butter 1/2 cup (125 ml) milk 1 tsp (5 ml) vanilla extract 1 egg Instructions: ------------- Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar and nutmeg and blend well. Remove the pan from the heat and arrange the peach slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle the peach slices with lemon juice. Sift the flour with the sugar, baking powder and salt. Stir the butter to soften it, then stir in the flour mixture, milk and vanilla extract. Mix until the flour is dampened. Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand. Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand. Pour the batter over the peaches. Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before removing the pan. Serve warm. (Note: in my experience, this cake does not keep very well.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pld@acsu.buffalo.edu (Pat Dennis) GERMAN CHOCOLATE CAKE (3 layers) ================================ Ingredients: ------------ 4 oz german sweet chocolate 1/2 cup boiling water 1 cup butter 2 cups sugar 4 egg yolks 4 egg whites, stiffly beaten 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk Instructions: ------------- Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites. Pour into three 9" pans, lined on bottoms with wax paper. Bake at 350 for 30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving sides unfrosted. Coconut Pecan Filling and Frosting ---------------------------------- 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/2 cup butter 1 tsp vanilla 1 1/3 cup coconut 1 cup chopped pecans Instructions: ------------- Combine all except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: shavelson@binah.cc.brandeis.edu Source: _The Fannie Farmer Cookbook_, by Marion Cunningham GERMAN SWEET CHOCOLATE CAKE =========================== Ingredients: ------------ Cake: ----- 4 oz. Baker's Sweet German Chocolate 1/2 c. boiling water 1 c. butter or margarine 2 c. sugar 4 eggs, separated 1 t. vanilla 2 1/4 c. flour 1 t. baking soda 1/2 t. salt 1 c. buttermilk [I used skim milk soured with 1 T. white vinegar] Instructions: ------------- Preheat oven to 350F. Butter and flour 3 9" round cake pans. Line the bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny side up). Melt chocolate in boiling water (I did this in the microwave). Let cool. In a mixing bowl, cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate. Mix flour with soda and salt, then add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. In a separate bowl beat egg whites until they form soft peaks. Fold them into batter. Pour batter into the three pans. Bake for 30-35 minutes or until a tester comes out clean. Cool in the pans for 5 minutes then turn out onto a rack to cool. When cool carefully peel off paper. Coconut-Pecan Frosting ---------------------- 1 c. evaporated milk 1 c. sugar 2 egg yolks, slightly beaten 1/2 c. butter or marg. 1 t. vanilla 1 1/3 c. coconut (shredded) 1 c. chopped pecans Instructions: ------------- In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Stir in the coconut and pecans. Cool until thick enough to spread, beating occasionally. Frost only the tops of the layers with this frosting. Put on enough so that a little squishes out the sides. I decorated the top with some whole pecan halves. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: louann@teda.eda.teradyne.com (Lou Ann Smith) Author: Mrs. Jim Pontiero, Kimball, South Dakota) GLORIFIED CARROT CAKE ===================== Ingredients: ------------ 1 lb carrots, trimmed and peeled 1 1/2 cups salad oil 1 3/4 cups sugar 4 eggs 2 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1/2 cup chopped pecans Pineapple Cream Cheese Frosting Instructions: ------------- Grease and flour 3 (8-inch) layer cake pans. Grate carrots finely. Mix oil and sugar in large bowl. Beat in eggs, one at a time. Sift together dry ingredients and add to egg mixture, blending well. Stir in grated carrots and add pecans. Turn into prepared cake pans. Bake in preheated 350 degree oven for 30 minutes or until cake is done. Cool in pans for 10 minutes. Remove cake layers and cool thoroughly before frosting. Cut each layer in half, crosswise. Spread frosting between layers and on top of cake. Garnish with pecan halves, if desired. Pineapple Cream Cheese Frosting: -------------------------------- 1 pkg (8 oz) cream cheese, softened 1/2 cup butter, softened 1 lb confectioner's sugar 1 can (8 oz) crushed pineapple, well drained 1 tsp vanilla Instructions: ------------- Beat cream cheese with butter until smooth. Add confectioner's sugar a little at a time, beating until very smooth and fluffy. Blend in vanilla and drained pineapple. Chill about 30 minutes, until of spreading consistency. (This cake freezes well either frosted or unfrosted.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) HAZELNUT CAKE (TORTA DI NOCIOLE) ================================ Ingredients: ------------ 3 cups hazelnuts, shelled 1 cup raw sugar 1 tblsp unsweetened cocoa powder 7 ounces unsalted butter 4 eggs, separated 3/4 cup flour Instructions: ------------- 1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop again. 2. Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes. Add the egg yolks, still beating. Mix the flour with the hazelnuts, then fold them into the sugar mixture. Beat the egg whites to stiff peaks in a separate bowl. Fold the egg whites into the sugar mixture. 3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake pan). Bake for 1 hour at 350F. 4. Allow to cool before turning out. 5. Serve with whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) HAZELNUT-CHOCOLATE VIENNESE TORTE ================================= (Makes about 12 servings) Ingredients: ------------ Potato starch (or sugar) for the pan 6 large eggs, 5 of them separated Pinch of salt 2 tsp lemon juice, preferably fresh 3/4 cup sugar, divided 2 tsp freshly grated lemon rind (yellow part only) 3 oz. very finely grated semisweet (or "dark") bar chocolate 2 1/2 cups very finely ground unblanched hazelnuts (about 8 oz.) 1/4 cup sweet Passover wine, sherry, or flavored brandy ~ 1/2 cup apricot (or other) jam or preserves 1/3 cup water 3 Tblsp vegetable oil 1 cup sugar 1/2 cup unsweetened cocoa powder ~ 1 cup ground hazelnuts, for the sides of the torte 12 whole hazelnuts 1 ounce semisweet (or "dark" bar chocolate (for chocolate curls) Instructions: ------------- Grease a 9-inch springform pan well, and coat it with potato starch (or sugar), tapping out any excess. If desired line the bottom of the pan with wax paper to make removal of the cake easier. Set aside. For the batter, in a large mixing bowl, beat the 5 egg whites with the salt and lemon juice until foamy. Then very gradually add 1/4 cup of the sugar, and continue beating the whites until they form stiff, but not dry, peaks. Use the same beaters and another bowl to beat the 5 egg yolks and the additional whole egg with the remaining 1/2 cup sugar and the lemon rind until they are very light and fluffy. Gently, but thoroughly, fold the beaten whites into the beaten yolk mixture. Then fold in the grated chocolate and ground hazelnuts. Pour the batter into the prepared pan. Bake the torte in a preheated 325-degree oven for 50 to 55 minutes, or until the top springs back when gently pressed with a fingertip. Leave the torte in the oven, turn off the heat, and open the oven door slightly. After 10 minutes, remove the torte from the oven. Run a knife around the edge of the torte to release it from the pan rim; then cool the torte for 30 minutes longer in the pan. Remove the pan rim, and COOL THE TORTE COMPLETELY ON THE PAN BOTTOM. (The center of the torte will settle slightly.) Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil or freezer paper, for a base (or use a cake platter). Invert the torte onto the prepared base and remove the bottom of the pan (and the wax paper, if used). Sprinkly the wine evenly over the torte. Heat the jam (in a small saucepan on the stove, or in a small heatproof bowl in the microwave oven) until it is thinned; then brush or spread the jam all over the torte. (This not only adds flavor, but also evens out the surface of the cake so the chocolate glaze will be perfectly smooth.) For the chocolate glaze, combine the water, oil, sugar, and cocoa in a small saucepan and mix very well. Cook the mixture over LOW HEAT, stirring constantly for 10 to 14 minutes, or until the glaze thickens slightly and is very smooth and shiny. For the best flavor and texture, it should not boil. Remove the glaze from the heat and stir it for 3 to 4 minutes longer, or until it cools slightly and gets a bit thicker. Pour all the glaze in the center of the torte, and immediately use a metal or rubber spatula to evenly spread it all over the top and sides. Wipe up any drips from the cardboard base or serving platter. Let the torte rest a few minutes until the glaze begins to set, but is still soft. Press handfuls of ground hazelnuts all over the sides of the torte, but NOT the top. Arrange the whole hazelnuts, evenly spaced, in a circle on top of the torte, about 1 inch in from the edge. Heap some chocolate curls (or coarsely grated bar chocolate) in the center of the torte (where it may have settled a bit). Refrigerate the uncovered, completed torte for several hours or, preferably, overnight so that the glaze can set, and the flavors and textures can "mellow." For the best flavor and texture, remove the torte from the refrigerator a few hours before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wilkins@renoir.scubed.com (Darin Wilkins) HONEY CARROT CAKE ================= Ingredients + Instructions: --------------------------- Mix together: ------------- 2 C flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt Add and mix thoroughly: ----------------------- 1 1/2 C oil Add, one at a time, beating thoroughly after each addition: ----------------------------------------------------------- 4 eggs Add and mix thoroughly: ----------------------- 1 1/2 C honey 1 tsp vanilla. Blend in: --------- 3 C grated carrots 1/2 C chopped pecans or walnuts. Pour into greased 9x13-inch baking pan. Bake at 350 F for 1 hour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: the1edr@cabell.vcu.edu (Erica D. Rodgers) JAVA POUND CAKE =============== Source: The Coffee Book by Christie and Thomas Katona Ingredients: ------------ 1 cup butter 1 1/4 cups sugar 4 eggs 1/2 cup brewed coffee * 2 1/4 cups flour 1 tsp baking powder 1/2 tsp salt 2 tsp vanilla * 1/2 tsp mace * Instructions: ------------- Preheat oven to 325 degrees F. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Add coffee and vanilla. Sift dry ingredients together and add to creamed mixture. Pour into a well greased 9 x 5 inch loaf pan which has been lined with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until cake tests done. Cool in pan for 15 minutes and then turn out on a rack to cool completely. Now for my changes: ------------------- I used a gourmet flavored coffee to make the brewed coffee with. The flavor that I used was buttered rum. In place of the vanilla (I thought it would clash with the rum coffee) I used Myer's Original Spiced Rum. Also, since I didn't have any mace on hand, I used nutmeg instead. All in all, it turned out well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wilkins@renoir.scubed.com (Darin Wilkins) Author: Jennifer Pfeiffer, of Portland, Oregon JENNIFER'S CARROT CAKE ====================== Ingredients: ------------ 3 C unbleached white flour 2 C sugar 1 C shredded coconut 2 1/2 tsp baking soda 2 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp salt 2 C shredded carrots 1 1/4 C oil 2 tsp vanilla 1 tsp grated orange zest 1 (11 ounce) can mandarin oranges (undrained) 3 eggs Instructions: ------------- Mix ingredients for 2 minutes at highest speed on electic mixer. Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan for 10-20 minutes before removing. Note: ----- This recipe recommends, if possible, baking and frosting the cake 2 days in advance of serving, and then allowing it to season in the refrigerator. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jay@ecsvax.uncecs.edu (Jay Novello) Source: "Sinkin' Spells, Hot Flashes, Fits and Cravins", better known as "White Trash Cookin' Vol.2" by Ernest Matthew Mickler: KATHERINE BELLE'S TOMATO SOUP CAKE ================================== Ingredients: ------------ 1 can tomato soup 1 c sugar 2 Tbs oleo 1 c raisins 1 c candied cherries, chopped 1 c nuts, chopped 1 1/2 c flour 1 egg 1 tsp cloves 1 tsp cinnamon 1 tsp nutmeg 1 tsp soda Instructions: ------------- Mix sugar, oleo, tomato soup and egg. Beat well. Sift flour, spices and soda. Add to the first mixture and mix. Add nuts and cherries and raisins and mix. Bake one hour in oven at 350 degrees. Use tube pan or leaf (?) pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) KENTUCKY BOURBON CAKE ===================== Ingredients: ------------ 3/4 lb butter 2 cups white sugar 2 1/4 cups light brown sugar, firmly packed 6 eggs 5 1/2 cups all purpose flour 1/4 tsp salt 1 tsp mace 2 cups bourbon whiskey 3 1/2 cups (1 lb) pecan nuts chopped Instructions: ------------- Cream butter and approx. half of the sugar, in another bowl, beat the eggs with the remaining sugars until light and fluffy (several minutes at least). Combine the butter and egg mixtures. Sift the dry ingredients and add them along with the whiskey a little at a time to the egg/butter mixture. Finally stir pecans into the batter. Bake in a slow oven in a large (10 inch) tube type pan for appox 2 to 2 1/2 hours, until a knife inserted into the cake comes out clean. The recipe now says to wrap the cool cake in Al foil and keep in the fridge for a week or two to let the flavors "meld", however everyone around my house usually consumes it in the following few days. This cake when baked still contains a substantial amount of whiskey! Its rather surprizing. I assume the vapors get trapped in the cake or whatever. It tastes great (really great) with a blob of sweetened whipped cream (with vanilla of course). BTW: this makes a heck of a large cake. I have made little cakes in those minature loaf pans to give as Xmas gifts and it worked great, dividing the recipe in half. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: katzd@herald.usask.ca (David Katz) KRUMKAKE ======== Ingredients: ------------ 2 eggs 2/3 cup sugar 1/2 cup butter, melted 1 tsp vanilla 1 1/2 cups all purpose flour Instructions: ------------- Beat the eggs and sugar together until they turn pale yellow. While continuing to beat, slowly add the melted butter. Add and blend in the vanilla. Finally, stir in gently the flour, being careful not to over-mix. Heat the krumkake iron over medium heat. Place one tablesoon of the mixture in the middle of the iron and close lid, gently pressing until the batter spreads evenly to the sides. Cook about 2 minutes on each side until very lightly browned. Remove from iron and immediately roll around a cone form or the handle of a wooden spoon. It will harden to shape very quickly. To serve, fill with whipped cream. You may need to experiment with the consistency of the batter, the amount used and the cooking times to get it to work right. This is one of those recipes that seems to require a goodly amount of "expert knowledge" from doing it. Also, for the first few cookies of each batch you may want to rub the surface of the iron with a lightly buttered sheet of paper towel. After the first few, it is no longer necessary. Cone forms are sold which are specially designed for rolling krumkake, or you can use a cone used for making cream horns, or fashion one out of a solid chunk of aluminum foil as I did. The 'real' ones are wood and have a knob handle on the base to make them easy to use. They also have a depth sufficient to roll the 6-7 inch circle around. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: swwang@zuni.litc.lockheed.com (Sophia W Wang) LEMON POPPY SEED CAKE ===================== Ingredients: ------------ 3 cups all-purpose flour 2 cups sugar 1/4 cup poppy seed 1 cup butter (sweet, unsalted) softened 1 cup buttermilk 4 eggs 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 4 tsp grated lemon peel 1/2 tsp vanilla Glaze: ------ 1 cup powdered sugar 1-2 tbsp lemon juice Instructions: ------------- Heat oven to 325 degrees. In large mixer bowl, combine all cake ingredients. Beat at low speed, scraping bowl often until all ingredients are moistened. Beat at high speed, scraping bowl often until smooth (1-2 minutes). Pour into greased and floured 12-cup bundt pan or 10-inch tube pan. Bake for 55-65 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. In small bowl, stir together powdered sugar and lemon juicee until smooth. Drizzle over cake. Note: ----- Be careful when you drizzle the glaze--I managed to get the entire counter sticky! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ejdavies@watcgl.uwaterloo.ca (Eric Davies) Source: Full Circle Foods Newsletter, No 31 LOW FAT CARROT CAKE =================== 1 1/3 C unbleached all-purpose flour 1 C whole wheat flour 2 t baking powder 2 t cinnamon 1 t baking soda 1/4 t nutmeg 2 C grated carrots 1 C unsweetened applesauce 3/4 C packed brown sugar 1/3 C vegetable oil 1 t pure vanilla extract (I used artificial) 3 eggs 1/2 C raisins (optional) 1/2 C walnut pieces (optional) Instructions: ------------- In a mixing bowl, combine both flours, baking powder, cinnamon, baking soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce, sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes out clean. Hint: if you like pineapple in your carrot cake, replace half of the apple sauce with crushed or chunk unsweetened pineapple. Frosting: --------- Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into it. Keep adding icing sugar and mixing it in until it has a nice thick but still spreadable consistency. I'd suggest starting with 1 cup of icing sugar and working my way up. Frost the cake after it has cooled. Refrigerate. Additional notes by Eric: ------------------------- - I found that three medium sized apples yield about 1C of apple sauce. - about 125 grams of cream cheese was ample to make the frosting (and increase the fat content). They suggest trying riccota or quark cheese for lower fat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: patti@nestor.uucp (80122-stankovich) LYNN'S CARROT CAKE ================== Ingredients: ------------ 3 c all-purpose flour 2 1/2 c sugar 1 tbl baking soda 1 tbl cinnamon 1 tsp salt 4 large eggs 1 1/2 c salad oil 1 tsp vanilla extract 2 c packed shredded carrots 2 c chopped walnuts 1 20 oz. can crushed pineapple (with juice) Instructions: ------------- Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt. In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened. Pour batter into pans. Bake 40-45 minutes until toothpick comes out clean. Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool completely on racks. When cake is cool, frost with Creamy Cheese Frosting (below). Creamy Cheese Frosting ---------------------- 1 12 oz pkg of cream cheese (softened) 1/2 c butter (softened) 1 tbl lemon juice 1 1/2 tsp vanilla 5 1/2 c confectioners' sugar In large bowl, with mixer at medium speed, beat cream cheese (softened), butter (softened), lemon juice and vanilla extract until smooth. Gradually beat in confectioners' sugar until smooth. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dianebi@ice.wv.tek.com (Diane Biernat) MALLO-NUT FUDGE CAKE ==================== Ingredients: ------------ 3 oz. baking chocolate, cut fine 3/4 cup boiling water 1-3/4 cup sifted cake flour 1-1/2 cups sugar 3/4 tsp. salt 1/2 tsp. baking powder 3/4 tsp. soda 1/2 cup shortening 1/3 cup thick sour milk 1 tsp vanilla 2 eggs unbeten 18 large marshmallows, cut in half (or 1-1/2 cups small marshmallows) 1/2 cup nuts Instructions: ------------- Put chocolate in mixing bowl. Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder, and soda into chocolate mix. Drop in shortening. Beat 2 minutes at medium. Add sour milk, vanilla, eggs and beat 2 minutes more. Bake at 350 deg. for 30 - 40 minutes in 9 x 13" pan. While still warm, put marshmallows and nuts on top of cake. Cool. Frost with following frosting recipe. Minute Fudge Frosting --------------------- Ingredients: ------------ 1 oz. baking chocolate, finely cut 1 cup sugar 1/3 cup milk 1/4 cup shortening 1/4 tsp salt Instructions: ------------- Combine Ingredients. Bring to a full rolling boil, stirring constantly, and boil 1 minute. Beat until lukewarm. Add 1 tsp. vanilla, then beat with mixer on high until thick enough to spread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jjmorris@gandalf.rutgers.edu (Joyce Morris) MATZO BALLS =========== 1) Cream 2 Tablespoons of chicken fat [You can often get almost this amount if you chill canned chicken soup before use]. 2) Beat 2 eggs well. Beat into creamed chicken fat. 3) Mix together 1/4+ cup of matzo meal 1/2 tsp salt grating of nutmeg 1/2 tsp parsley pepper to taste onion powder to taste [sorry fresh just doesn't work here] 4) Stir into egg/chicken fat just until mixed and is a soft dough. You may have to add some matzo meal if it is too loose. 5) Chill in refrigerator for at least several hours [or at least 30 minutes]. [Can be chilled for 24 hours] 6) Taste for flavor and adjust if necessary and/or add matzo meal. Stir as little as possible. 7) Dip up with teaspoon and push off with your fingers into boiling chicken soup. Do NOT shape unless you like your matzo balls heavy like cannon balls. 8) Boil in soup with lid on pot for 20 minutes. At our house, we take a little soup with our matzo balls. You will find that the soup leaches the flavor out of the matzo balls so that the soup is very tasty. Also remember when tasting your soup for flavor that it will boil down and concentrate. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jjmorris@gandalf.rutgers.edu (Joyce Morris) MATZO KUGEL =========== 1) Crumble boards of matzo into a bowl. 2) Add just enough orange juice to dampen. [The original recipe calls for water to soak and then wring the water out] 3) Grate rind of orange. 4) Beat egg. Add sugar, orange rind, cinnamon, cloves, ginger and nutmeg. 5) Grate an apple or two [depends on size]. 6) Add grated apple and egg mixture to matzo which should now be soft. Also add almonds. Mix well. 7) Spread into well greased casserole dish. 8) Sprinkle cinnamon and sugar on top. 9) Dot with butter. 10) Bake until knife inserted in center comes out clean and top is browned. [30-50 minutes at 350 ??] This can be eaten as a main course with salad or as a side dish. It is also great the next day cold although the top will no longer be crispy. My memory seems to say that the original recipe called for 3 boards of matzo, 4 apples, 2 eggs and lots of sugar. Since I am not feeding a family of 6 like my mom, I cut it back. Then since I lost the recipe and Mom is a long-distance call I found that it is hard to mess this up when you do it by feel. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starkey@netcom.com (Beth Starkey) MAYONNAISE CAKE =============== Ingredients: ------------ 1 C sugar 3 T cocoa 1 1/2 tsp soda 2 C flour 1 C mayo 3/4 C hot water 1 1/2 tsp vanilla Instructions: ------------- Mix sugar, cocoa, soda, flour. Add mayo, hot water, vanilla. Bake in moderate oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jaf@jupiter.sun.csd.unb.ca (J. Anthony Fitzgerald) Source: "Let's Break Bread Together" cookbook, published by The United Churches in Canada. This recipe is credited to The Little Current United Church of Little Current, Ontario. MICROWAVE CARROT CAKE ===================== Ingredients: ------------ 325 ml white sugar 250 ml oil 5 ml vanilla 3 eggs 300 ml all purpose flour 75 ml whole wheat flour 2 ml salt 7 ml baking soda 15 ml cinnamon 175 ml coarsely chopped nuts 625 ml grated carrots Instructions: ------------- In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well. In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in nuts. Stir dry ingredients into wet. Fold in carrots. Turn into 3 liter microwaveable bundt pan. Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes. (Note exact cooking time will depend on power of oven. I find more like 11 minutes is required. Top may appear slightly raw but will continue to cook as heat works its way out from the inside of the cake.) Let stand 10 minutes on heat proof surface. Loosen sides and centre. Invert on serving plate and cool. Frost or ice with Cinnamon Cream Cheese frosting (icing). Cinnamon Cream Cheese Frosting ------------------------------ 125 gm cream cheese 45 ml softened butter 250 ml powdered fruit sugar or icing sugar 2 ml cinnamon In small bowl, cream butter and cheese. Blend in sugar and cinnamon until light and fluffy. Spread over carrot cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) MISSISSIPPI MUD CAKE (1) ======================== Ingredients + Instructions: --------------------------- Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa. Beat in 4 eggs. Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups chopped walnuts and 1 teaspoon vanilla. Bake for 40 to 45 minutes in a 350F oven in a greased and floured 9" x 13" pan. Remove from oven and immediately cover top with one cup cut up marshmallows. Let cool. Combine 1/4 lb. butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 cup evaporated milk. Beat until creamy and spread on cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) MISSISSIPPI MUD CAKE (2) ======================== Cake: ----- 1 cup (2 sticks) butter or margarine, softened 2 cups of sugar 2 tblsp unsweetened cocoa powder 4 eggs 1 tsp vanilla 1 1/2 cups all-purpose flour 1 1/2 cups nuts 1 1/2 cups flake coconut Topping: -------- 1 jar (7 ounces) marshmallow cream Icing: ------ 1 box powdered sugar 1/2 cup unsweetened cocoa powder 1/2 cup evaporated milk 1/2 cup (1 stick) butter or margarine, softened Instructions: ------------- 1. Heat oven to 350 F. 2. For cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl. Mix until creamy. Add flour, nuts and coconut. Mix thoroughly. 3. Bake at 350 for 45 minutes. 4. For topping, remove cake from oven and immediately spread with marshmellow cream on top. Let cool. 5. For icing, combine powdered sugar, cocoa, evaporated milk and butter. Mix thoroughly. Spread on top of marshmellow cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: shrini@wings.oscs.montana.edu (Yvette) MOIST CHOCOLATE CAKE ==================== (Serves 8) Ingredients: ------------ 1 1/2 cup flour 1/2 tsp. salt 1 cup white sugar 3 Tbs. cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbs. vinegar 5 Tbs. soy margerine (I use vegetable oil) melted 1 cup cold water 1/2 cup semi-sweet chocolate bits (optional) Instructions: ------------- Using a fork, combine all ingredients except vanilla, oil and vinegar in an 8" square pan. Stir in vanilla, vinegar, oil. Pour water over all. Stir well. 350F oven for 30-35 minutes %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) MOIST LEMON CAKE ================ Ingredients: ------------ 4 eggs 8 oz butter 8 oz sugar 8 oz self-rising flour juice of 2 lemons 3 tblsp icing sugar Instructions: ------------- Cream butter and sugar. Add beaten eggs and sifted flour alternately. Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50 minutes. Boil lemon juice and sugar. Remove cooked cake from oven & immediately pour boiling lemon mixture over. Cool in pan. Variations -- try different juices -- orange juice, cranberry, pineapple. This cake keeps very well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: P.L.Karas NEARLY FAT FREE MICROWAVE CHOCOLATE CAKE ======================================== Ingredients: ------------ 1/4 cup Hershey's cocoa (I use an alkalized cocoa, it's better) 2/3 cup hot water, divided 3/4 cup + 2 tblsp all-purpose flour 1 cup sugar 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt (optional) 1/4 cup + 2 tblsp sugar-free applesauce (you could try prune butter - I've heard this works too) 2 egg whites, slightly beaten with fork 2 tsp vanilla extract Instructions: ------------- Spray round micro-proof baking dish, 7-1/4 X 2-1/4 inches or 8 X 1-1/2 inches with a vegetable cooking spray. Line bottom with a round of plastic wrap. Re-spray lightly. In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high( full power) 40-50 seconds until very hot and slightly thickened. In medium bowl combine flour, sugar, baking soda,baking powder and salt. Wisk or stir dry ingredients together until thoroughly mixed. In another small bowl combine the applesauce, the remaining 1/3 cup hot water, egg whites,and the vanilla. Add the chocolate mixture to the applesauce mixture and blend. Add the applesauce/chocolate mixture to the dry ingredients and stir together with a fork or wisk. Blend ingredients gently and as little as possible to achieve mostly smooth batter. If you overbeat, you will get a rubbery texture in the cake. Pour batter into the prepared pan. Microwave on high 5-6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap; cool. Frost. Serve. Makes 1-8 inch layer. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% PASSOVER CAKE ============= Ingredients: ------------ 9 e ggs 1-3/4 cups sugar juice and grated rind of one lemon 1/2 cup potato starch 1/2 cup matzo cake flour Instructions: ------------- Preheat oven to 350 degrees, a moderate oven. Separate 7 eggs. Beat whites until stiff but not dry. Add two whole eggs to the yolks and start beating. Gradually add sugar, lemon juice and rind while continuing to beat. Add potato starch and matzo cake flour. Carefully but throughly fold in beaten whites. Bake in an ungreased 10-inch tube pan for 40-50 minutes. Invert pan until cool [If you are lucky you will need to put it on a wine or Coke bottle]. Remove from pan. Variations: ----------- 1) Add cut dried fruit such as apricots, prunes, and raisins. 2) Add chopped nuts. 3) Use orange juice concentrate instead of lemon juice and orange rind instead of lemon rind [especially good with nuts]. 4) Use apricot nectar instead of lemon juice and use chopped dried apricots. 5) Use nuts and dried fruit. 6) Use only 1/3 cup potato starch and 1/3 cup matzo cake meal. Add 1/3 cup cocoa powder. Use up to 3 Tablespoons of Sabra liquer to substitute for lemon juice [yes you can get it kosher for Passover]. 7) Do chocolate substitution and add chocolate chips. 8) Do chocolate substitution and add nuts. If you use nuts, fruit or chocolate chips, use some of the matzo cake flour to lightly coat. Fold in with egg whites and they will not sink as badly to the bottom. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PEANUT BUTTER-BUTTERMILK CHOCOLATE CAKE ======================================= Ingredients: ------------ 2 C Flour 2 C Sugar 1/2 t Salt 1/2 C Margarine 1 C Water 1/2 C Vegetable Shortening 3 T Cocoa ( heaping ) 2 Eggs ( beaten ) 1 t Baking Soda 1/2 C Buttermilk 1 t Vanilla 2 T Peanut Butter Instructions: ------------- Place in large mixing bowl: Flour, Sugar, and Salt. (Combine Mixture) Place in saucepan: Margarine, Water, Shortening, and Cocoa. Bring to boil and pour over flour mixture. Mix Well. Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla. Mix Well add this mixture to hot mixture. Mix Well. Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min. While cake is HOT spread very thin layer of Peanut Butter on it. (You may not use all of the Peanut Butter!) Icing: ------ 1/2 C Margarine 3 T Cocoa ( heaping ) 16 oz 1 Box Powdered Sugar 1 t Vanilla 1/2 C Chopped Nuts ( Optional ) 6 T Milk Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well. Take off heat and add powdered sugar, Vanilla, Nuts, and Milk ( add just enough milk to make the icing thin enough to spread). Mix Well. ICE CAKE WHILE HOT. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PESTO AVOCADO TORTA =================== Ingredients: ------------ 2 pkg (8 ounces each) cream cheese, softened 2 cups butter, softened 2 avocados French bread Pesto Instructions: ------------- Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread. Pesto: ------ 1 cup fresh spinach 1/2 cup fresh basil leaves 1/3 cup grated Parmesan cheese 1/3 cup olive oil 1/4 cup pine nuts 1 clove garlic, crushed Blend all ingredients in blender or food processor until smooth. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wilkins@renoir.scubed.com (Darin Wilkins) PINEAPPLE-CARROT CAKE ===================== Ingredients + Instructions: --------------------------- Sift together: -------------- 2 C flour 2 tsp baking soda 1 1/4 tsp salt 2 tsp cinnamon Mix well together: ------------------ 4 eggs 2 C sugar 1 C oil, or melted butter. Add to liquid mixture (beat well after each addition): ------------------------------------------------------ 2 C grated carrots 2 C crushed pineapple (well drained) 1 C walnuts, or fresh coconut. Add sifted dry ingredients. Mix well. Pour into greased and floured 9x13-inch pan. Bake at 350 F for 40 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: howard@cs.uiuc.edu (Bonnie) PINEAPPLE UPSIDE DOWN CAKE ========================== I too take a cake mix - however, when I add the liquid, I use the pineapple juice instead of water. It just adds a little more favor to the dessert - I also melt butter or margarine - whichever your budget allows - then sprinkle over the butter your brown sugar and I also add nuts - then put your pineapple rings attractively arranged in the bottom of your pan - and you can put the cherries in there too. To firm up your cake - you can add about a half package of instant pudding mix to it. It seems to make the cake rise higher and have more texture. I am sure any yellow cake recipe could be used if you have an aversion to using prepared mixes. Enjoy!!! BTW, I have used fruit cocktail when I didn't have any pine- apple rings in the house - this makes an attractive dessert. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mworkman@vm.cc.purdue.edu (Maggie Workman) POOR MAN'S CAKE =============== Ingredients: ------------ 1 lb. raisins 2 cups sugar 3 cups water 4 Tbsp shortening 1/2 tsp salt 2 tsp baking soda 1 tsp allspice 1 tsp cinnamon 4 cups flour 1 cup chopped nuts Instructions: ------------- Cook for 10 minutes the raisins, sugar and water. Add the shortening and let cool. Add the remaining ingredients. Bake at 300 degrees for 45 min. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: twain@milton.u.washington.edu (Barbara Hlavin) POPPY SEED BUNDT CAKE ===================== Ingredients: ------------ Duncan Hines yellow cake mix Instant vanilla pudding 4 eggs 1/2 cup cream sherry 1/2 cup vegetable oil 1/3 cup poppy seeds 1 cup lemon lowfat yogurt Instructions: ------------- Beat all ingredients together for five minutes. Grease and flour bundt pan. Bake 50 minutes at 325 degrees. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) POPPYSEED CAKE ============== Ingredients: ------------ 1/4 C Butter 1 C Sugar (or 3/4 C honey, or 3/4 C maple syrup) 2 Eggs 2 C Flour 2-1/2 tsp Baking Powder 1/4 tsp Cinnamon 1/4 tsp Salt 1/2 tsp Nutmeg 1/2 C Milk 1/2 C Water 1/3 C Poppyseed 2 T Rose or Orange Flower Water (or 1/2 tsp. Almond Extract) 1/2 C Golden Raisins, dredged in flour (Opt.) Instructions: ------------- Heat oven to 350o F. Grease & flour 2 9"x5" loaf pans Cream butter & sugar. Add eggs one at a time, beating well after each addition. In a separate bowl, mix together all dry ingredients, except raisins and poppyseeds. In a measuring cup mix milk, water & flavoring. There should be just over 1 cup liquid. Add dry mixture and liquids alternately to creamed mixture, beating well after each addition. Add poppyseeds and blend thoroughtly, then add the raisins and stir them in gently by hand (to prevent the flour-coating from coming off which will send all the raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx. 1 hour 10 minutes (till the edges pull away from the sides of the pan, and a skewer stuck in the center comes out clean). This is a very densely textured cake, not like the standard white-cake type of poppyseed cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PRINCESS TORTE ============== Ingredients: ------------ 3 eggs 2/3 cup sugar 1/4 cup sugar (additional) 1/3 cup each of potato flour and flour 1 tsp baking powder 2 tsp vanilla 2 egg yolks 1 envelope gelatin 1/4 cup cold water 1 1/2 cups heavy cream Green Marzipan: --------------- 1 8-ounce can almond paste 1/2 cup confectioners' sugar 3 drops of green food coloring 1 tablespoon egg white Instructions: ------------- In a bowl beat together 3 eggs and 2/3 cup sugar until the mixture is very light. Sift together 1/3 cup each of potato flour and flour and 1 teaspoon baking powder. Add 1 teaspoon vanilla to the egg mixture and fold in the flour mixture. Pour the batter into two 9-inch round cake pans, buttered and floured, and bake the layers in a moderate oven (350 degrees F.) for 15 minutes, or until they test done. Let the layers cool on a wire rack for 5 minutes and turn them out on the rack to cool completely. In a bowl beat together 2 egg yolks and 1/4 cup sugar until the mixture is light. In a small bowl sprinkle 1 envelope gelatin over 1/4 cup cold water to soften and set it over hot water until it is dissolved. Add the gelatin to the yolk mixture with 1 teaspoon vanilla. Fold in 1 1/2 cups heavy cream, whipped. Spread 1 cake layer with some of the cream, top it with the other layer, and spread the top and sides with the remaining cream. Prepare green marzipan: ----------------------- In a bowl combine one 8-ounce can almond paste, 1/2 cup confectioners' sugar, 3 drops of green food coloring, and 1 tablespoon egg white until the mixture is smooth. Form it into a ball, sprinkle it lightly with sifted confectioners' sugar, and wrap it in wax paper. Chill the marzipan for 1 hour. Sprinkle a 16-inch piece of wax paper with sifted confectioners' sugar and put the marzipan ball on it. Top the ball with another piece of wax paper and roll it out into a 15-inch circle. Remove the top piece of wax paper, lay the marzipan, paper side up, on the cake, and peel off the paper. Press the marzipan against the sides of the cake and trim off any excess around the bottom. Dust the top of the torte with sifted confectioners' sugar. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PUMPKIN ORANGE CAKE =================== Ingredients: ------------ 2 1/2 cups sugar 1 cup vegetable oil 4 large eggs 1 can (or 16 oz fresh) pumpkin 1 tblsp grated orange peel 3 cups all-purpose flour 2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp ground allspice 1/8 tsp ground cloves 2/3 cup orange juice 1 cup pecan pieces (optional) Instructions: ------------- In a large mixing bowl, beat sugar, oil and eggs. Stir in pumpkin and orange peel. In another bowl, sift together flour, baking soda, cinnamon, salt, baking powder, allspice and cloves. Add to creamed mixture alternating with orange juice. Pour batter into a greased and floured 12 cup bundt pan. Bake at 350F for 50 to 55 minutes or until a cake tester inserted in middle comes out clean. Cool 5 minutes; invert onto wire rack. Cool thoroughly. Spoon orange glaze over cake. Orange glaze: ------------- 1 1/2 cups confectioners sugar 1 tsp grated orange peel 1-2 tblsp of orange juice Blend together to spreading consistency %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) RED WINE CAKE ============= Ingredients: ------------ 300g butter 300g flour 250g sugar 6 eggs 1 pk vanilla sugar (~2-3 tsp) 1 pk baking powder (~2-3 tsp) 1/8l red wine 1 tsp cinnamon 3 tsp cocoa 150g rasped milk chocolate Instructions: ------------- Stir everything together, then bake one hour at 180-195 degrees Celsius (about 356-383 degrees Fahrenheit). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bettyj@maine.maine.edu (Betty Johnson) RHUBARB CAKE ============ Ingredients + Instructions: --------------------------- Spread about 4 cups rhubarb pieces in 9x13 pan. Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible. Sprinkle 1/2 to 1 cup sugar over that. Next layer is 1 pkg yellow cake mix (straight out of the box). Last pour 1/2 to 1 cup water over everything. This should be done as evenly as possible, dampening as much of the cake mix power as you can. Cover with foil and bake at 350 degrees for about 30 minutes. Good warm, good cold, good plain and yummy with Cool Whip on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vvdat@diamond.lerc.nasa.gov (Deborah A. Griffin) RUM CAKE ======== Ingredients: ------------ 1 pkg Duncan Hines Golden Butter Cake Mix 3 eggs 1/2 cup vegetable oil 1/2 cup white or golden rum 1/2 cup water 1 small pkg of instant vanilla pudding 1/3 cup chopped pecans (optional) Instructions: ------------- Grease heavily and flour a bundt pan. Sprinkle nuts on bottom of pan. Mix all ingredients and pour into pan over nuts. Bake at 325 for 50-60 minutes. While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done. Glaze: ------ 1 stick butter 1/4 cup rum 1 cup sugar Instructions: ------------- Put glaze ingredients in a small pan and heat til boiling and let boil for 2 minutes, no longer. Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for twenty minutes. Remove from pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) SAND CAKE ========= (Serves 8-10) Ingredients: ------------ 1 3-qt. plastic sand bucket or 3 1-qt. sand buckets & shovels 1/2 cup butter (one stick) 2 8-oz packages of cream cheese 1/2 cup powdered sugar 12 oz frozen whipped topping 3 1/2 cups milk 2 3/4-oz pkg of instant vanilla pudding (other flavors may be used) 1 20-oz pkg vanilla wafers, crushed Beach Bears, Gummy Worms, and/or Gummy Sharks for garnish (optional) Instructions: ------------- Using soapy water, wash sand buckets and shovels, rinse them and dry them, then set them aside. On a microwave safe dish, place butter. Place in microwave on defrost (or 30% power) for 1 minute. Put butter in large mixing bowl. Repeat softening process with cream cheese and add to mixing bowl. (Note: you can also place butter, cream cheese, and whipped topping on the counter for 1 hour to soften them.) Mix butter and cream cheese together. Uncover frozen whipped topping and place in microwave on defrost (or 30% power) for 1 to 2 minutes. In a medium-size bowl, add milk. Sprinkle pudding over milk and whip or beat until thickened, about 1 minute. Add pudding and whipped topping to the cream cheese mixture and mix until smooth using a wooden spoon or electric mixer. In a food processor, process vanilla wafers until they form a fine even crumb. Or place wafers in a plastic bag and roll them, using a rolling pin, until you have completely broken them up. In the buckets, place a layer of crushed vanilla wafers, then a layer of the cream cheese-pudding mixture. Keep layer until full and end with a layer of crushed wafers. Cover with plastic wrap. Refrigerate several hours. Before serving, decorate with Beach Bears, Gummy Worms, or Sharks if desired. Use shovel to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lvisco@u.washington.edu (Lydia Visco) Source: The Friends of Don Orione Cook Book SFOGLIATELLI DOLCE ================== Dough: ------ 3 lbs flour 1/4 lb sugar 1/4 lb sugar** 3 eggs 1 glass oil* 1 glass white wine* water Filling: -------- 4 lbs almonds 2 lbs walnuts 3 lbs raisins 4 lbs prunes-cooled nutmeg 1 lb citron 4 lemon skins 2 cups sugar oil cinnamon Instructions: ------------- Brown almonds in oven. Chop almonds, raisins, walnuts, prunes, citron and grated lemons. Keep these fruits and nuts each in a separate bowl. Mix flour, sugar, eggs, oil and wine thoroughly. Add some water to make a stiff dough. Roll very thin. Use .25 lb. dough for each Sfogliatelli. Roll out and dip your hand in oil, put on dough. Now put a layer of each fruit and nuts, sprinkle some sugar, nutmeg and cinnamon, roll up and close ends. Bake 375o F oven until light brown. *I am guessing, but I wonder if a glass might equal a cup. **I think this might be a typing error at press. Sorry about the US measurements. Obviously, this recipe must be for a large group of people...a wedding, perhaps; alter amounts accordingly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: EHacklaend@admin.clemsonsc.ncr.com (Elaine Hacklaender) Source: The Seven Chocolate Sins by Ruth Moorman and Lalla Williams. SHEER PERFIDY ============= [per-fi-dy: n., deliberate breach of faith, treachery] Ingredients: ------------ 8 (1.5 oz.) chocolate bars 1 large can chocolate syrup 2 cups sugar 2 sticks butter, softened 5 medium eggs (or 4 large) 2 1/2 cups flour 1/4 tsp soda 1 cup buttermilk 1 cup chopped nuts 2 tsp vanilla 3 Tblsp strong coffee Instructionas: -------------- Melt candy in double boiler. In separate bowl, cream butter and sugar. Add eggs one at a time and mix well. Sift flour and soda together. Add, alternating with buttermilk, syrup and candy. Beat well. Add nuts, vanilla and coffee. Bake in greased tube pan 1 1/2 hours at 350. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sxdjd@orca.alaska.edu (David J. DeWolfe) SOUR CREAM COFFEE CAKE ====================== Ingredients: ------------ Streusel Mix: ------------- 1/2 cup brown sugar - packed 2 T flour 2 t cinnamon 2 T melted butter Cake Mix: --------- 1/2 cup soft margarine 2 eggs 1 cup sugar 1 cup sour cream 2 cup flour 1/2 t baking soda 1 t baking powder Instructions: ------------- Mix streusel ingredients well and set aside. Cream the soft margarine, and add the eggs and beat well. Add sugar and beat again, add sour cream. beat all very well, and set aside. Sift together (or stir together gently) the flour, baking soda, and baking powder. Add - flour mixture to marg/egg/sugar mixture. Stir - gently until well mixed. Add - 1 t vanilla and stir in gently. Put - in a buttered and floured pan first 1/2 of batter, then most (80 - 90%) of streusel mix, then rest of batter, then rest of streusel mix on top (use a round pan with the tube/post whatever you call it in the middle). Preheat oven to 350, bake for 45 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) SOURDOUGH CHOCOLATE CAKE ======================== Ingredients: ------------ 1 cup sourdough starter 2 cups all-purpose flour 1 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1/2 cup butter 1 1/4 cups sugar 1 tsp vanilla 2 eggs 3 squares (3 ounces) unsweetened chocolate, melted and cooled 1 cup milk Cocoa Cream Cheese Filling Sweet Chocolate Glaze Instructions: ------------- Bring sourdough starter to room temperature. Grease and flour two 9 x 1 1/2-inch round cake pans; set aside. Stir together the flour, baking soda, cinnamon, and salt. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating 1 mintue after each addition. Beat in the melted chocolate. Combine the sourdough starter and milk. Add dry ingredients and milk mixture alternately to beaten mixture beating till well combined. Turn the batter into prepared pans. Bake in a 350F oven about 30 minutes or till done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly on wire racks. Fill with Cocoa Cream Cheese Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design atop with reserved cream cheese icing and top with white chocolate leaves. Makes 12 servings. Cocoa Cream Cheese Filling: --------------------------- 1 cup sifted powdered (confectioner's, icing) sugar 1 3-ounce package cream cheese 1/4 tsp vanilla Milk 2 tblsp unsweetened cocoa powder 1/2 cup sifted powdered sugar Instructions: ------------- In a small mixer bowl beat together the 1 cup powdered sugar and cream cheese till fluffy. Beat in the vanilla. If necessary, beat in enough milk (about 2 teaspoons) to make of pouring consistency. Reserve 1/4 cup of the mixture and set aside to decorate the top of the cake. Stir the cooa powder into the remaining mixture in the bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the cocoa mixture to spread between cake layers. Makes 2/3 cup filling; 1/4 cup icing. Sweet Chocolate Glaze: ---------------------- 3/4 cup sugar 2 tblsp cornstarch 1 cup water 2 squares (2 ounces) German sweet chocolate, cut up 1 1/2 tsp vanilla Instructions: ------------- In a small saucepan combine the sugar, cornstarch and dash salt. Stir in water and chocolate. Cook; stir till chocolate is melted and mixture is thickened. Cook; stir 2 minutes more. Remove from heat; stir in vanilla. Cover surface with clear plastic wrap or waxed paper. Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency. Spread glaze over top and sides of cake. Chill cake till set. Makes 1 1/2 cups glaze. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) SRI LANKAN LOVE CAKE ==================== Ingredients: ------------ 7 eggs separated 500g caster sugar (Thank God it's metric! :-)) 250g semolina 375g raw cashews finely chopped 2 T rose water 2 T honey 0.5 t finely grated lemon rind 0.5 t ground mace/nutmeg 0.5 t ground cardamom 0.5 t almond essence (optional) Algorithm: ---------- 1. Grease and line a 20cm square tin with two layers of grease-proof paper. 2. Beat the yolks and sugar until light and creamy. 3. Stir in the rest of the ingredients other than the egg whites. 4. Beat egg whites until they are firm peaks. Mix this with the rest and put it into the tin. 5. Bake at 150C for an hour. The cake should be evenly golden brown on top and feel firm to the touch. If the top should get brown too quickly, cover the top with greased paper or foil. The center will finish up moist - so don't use the skewer test. 6. Remove from the oven and leave it in the tin till quite cold. (Do not attempt to take the cake out.) Cut into pieces in the tin and take out the pieces. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: kyoung@prstorm.bison.mb.ca (kyoung) Source: Mrs. Witty's Home-Style Menu Cookbook by Helen Witty STACK CAKE ========== (Serves 8) Ingredients: ------------ Unsalted butter or oil and all-purpose flour for coating the pans 2 large eggs 3/4 cup granulated sugar 1 1/2 tsp finely grated lemon zest (colored rind only, no pith) 1 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 3 tblsp melted unsalted butter, cooled slightly 3/4 cup milk 1 tsp vanilla extract Filling: -------- 3/4 cup granulated sugar 1/3 cup all-purpose flour 1/2 tsp salt 2 large eggs 2 cups light cream, or half cream and half milk 1 1/2 tsp finely grated lemon zest (colored rind only, no pith) 1 tsp vanilla extract Topping: -------- Sifted confectioner's sugar Optional garnish: Strawberries or other fresh fruit Instructions: ------------- Layers: Line the bottoms of two round 8-inch layer pans with aluminum foil, trimmed to fit; butter or oil the foil and the sides of the pans, dust with flour, knock out excess, and set aside. (If preferred, four pans may be used to bake the layers.) Preheat the oven to 360 degrees, approximately halfway between the 350 degree F and 375 degree F markings. Beat the eggs with a mixer at high speed until fluffy, then gradually beat in the sugar; add the lemon zest; beat the mixture until thick and pale. Meanwhile, sift together the flour, baking powder, and salt. Beat the melted butter into the eggs and sugar, then beat in the dry ingredients and milk alternately at slow speed, starting and finishing with dry ingredients. Beat in the flavoring, Spread the batter in the pans, bang each pan on the counter twice to level the batter, and bake 15 to 18 minutes, until the cake shrinks slightly from the sides and is light gold on top. Cool the layers briefly in the pans, then turn onto cake racks, remove the foil, and cool. Filling: Whisk together the sugar, flour and salt. In a saucepan, whisk the eggs to mix well; whisk in the cream, then the dry ingredients. Add the lemon zest. Cook the custard, stirring constantly, over medium heat until it thickens; boil it for a minute or two, stirring. Cool to lukewarm, whisking now and then; add the vanilla. Assembling the cake: With a serrated knife, split each layer in two (if you've made four layers, don't split them). Place a layer on a serving plate; spread one-third of the filling over it in a thick layer, keeping the filling 1/2 inch from the edges; add the remaining layers and filling, topping the cake with the best-looking top surface. Press the top lightly to encourage small swags of filling to emerge between the layers. Sift confectioner's sugar over the top. To make a lacy pattern - a classic prettification - first lay a paper doily on the cake, sprinkle with sugar,,rdserving time. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: capnal@aqua.whoi.edu (Al Duester) STOLLEN ======= Ingredients: ------------ Dough: ------ 2 pkg yeast 1/2 cup warm water 1 cup milk 1/3 cup butter 1/4 cup sugar 1/2 tsp salt 1 tsp vanilla (more, more, more,......) 1 egg 3-1/2 cups flour Filling: -------- 1/2 cup sugar 2 Tbsp butter, softened 1/2 tsp cinnamon 1/4 cup sliced, blanched almonds 1 cup raisins 1 cup chopped citron (I use an 8 oz. wt. tub) Brush with: ----------- 1 egg & 1 tsp water, beaten top with 1/2 cup sliced almonds Instructions: ------------- Dissolve yeast in water. Heat milk until bubbles form around edge (I just nuke till hot enough to). Pour over butter, sugar, & salt in large bowl. Stir to melt butter. Cool. Add yeast, vanilla, egg, and 2.5 cups flour. Beat until smooth. Add rest of flour, and knead until smooth and blisters form (~5 minutes). Place in lightly greased bowl, cover with towl. Let rise until doubled, 40-50 minutes. Turn out on board, knead 10 times till smooth. Roll into 20" x 12" rectangle. Combine filling ingredients, mix well. Grease a large cookie sheet. Spread filling evenly over dough, leaving a 1" margin. Roll up legthwise, place seam down on cookie sheet, in shape of a horseshoe. Let rise until double, about 1 hour. Brush surface with egg mix, sprinkle with almonds. Bake at 375F 20 to 25 minutes or until golden . Remove to wire rack, cover with towel, and cool. Cook: Cut your slice and save it, 'cause it won't last! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) STRAWBERRIES AND CREAM SPECTACULAR ================================== Ingredients: ------------ 2 1/2 cups (625 ml) sifted cake flour 1 2/3 cups (400 ml) sugar 4 tsp (20 ml) baking powder 1 tsp (5 ml) salt 1/2 cup (125 ml) butter 1 1/4 cup (300 ml) milk 1 tsp (5 ml) lemon extract 1/2 tsp (2 ml) vanilla extract 5 egg yolks 4 cups (1 liter) strawberries 2 cups (1/2 liter) heavy cream, whipped with 1/4 cup (50 ml) sugar and 1 tsp (5 ml) vanilla extract 3/4 cup (175 ml) red current jelly Instructions: ------------- Sift together the cake flour, sugar, baking powder and salt into a mixing bowl. Add the butter and half the milk. Beat with an electric mixer at medium speed for two minutes, scraping the bowl occasionally. Add the remaining milk, the lemon extract, the vanilla extract and the egg yolks. Beat with the electric mixer for another two minutes. Pour the batter into two buttered layer-cake pans that have been lined with parchment paper. Bake in a preheated 350F oven (180 C) for 30 minutes, or until a cake tester inserted in the centers of the layers comes out clean. While the cake is cooling, wash and hull the strawberries. Chop enough strawberries to make one cup (1/4 liter); reserve the remaining berries. Fold the chopped strawberries into one cup (1/4 liter) of the whipped cream. Place one cake layer, top side down, on a serving plate. Spread it with the strawberry-cream filling. Top with the second cake layer, top side up (I'd put the bottom side up myself, in order to make a flat surface). Slice the reserved strawberries lengthwise. Arrange the sliced straberries on top of the cake, starting at the outer edge and placing the slices with their pointed ends toward the edge of the cake. After the first circle of berries is complete, continue placing the berries in this manner until the top is covered. Refrigerate the cake for 10 minutes. Melt the red currant jelly in a small saucepan over low heat, stirring constantly. Carefully spoon or brush the hot jelly over the strawberries. Spread some of the remaining whipped cream around the sides of the cake. Spoon the rest of the whipped cream into a pastry bag fitted with a No. 190 drop flower tube. Pipe rosettes between the strawberry points around the rim of the cake. Then change to a No. 24 star tube and fill in the spaces. Finally, change to a No. 71 leaf tube, and pipe a border around the bottom edge of the cake. If you do not wish to decorate the cake with decorating tips, spoon the remaining cream in small puffs on the top of the cake between the strawberries. Refrigerate the cake until time to serve it. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bobsoron@world.std.com (Bob Soron) Source: Strawberry Cookbook, Cynthia & Jerome Rubin, 1974. STRAWBERRY AND CREAM CAKE ========================= Ingredients: ------------ 2.5 cups cake flour 1.5 cups sugar 2 tsp baking powder 1.5 tsp vanilla 1 tsp salt 1.25 cups whipping cream 4 eggs Instructions: ------------- Preheat oven to 350. Grease two 9-by-1.5-inch layer cake pans; dust lightly with flour; tap out any excess. Measure flour, sugar, baking powder, and salt into a sifter; reserve. Beat cream in a medium-size bowl until stiff; reserve. Beat eggs in a small bowl until very thick and light; beat in vanilla; fold in reserved whipped cream. Sift dry ingredients over cream mixture; gently fold in until batter is smooth. Pour batter into prepared pans. Bake at 350 for 30 minutes or until center springs back when lightly pressed with fingertip. Cool layers in pans on wire racks for 10 minutes; loosen edges with a knife, turn out onto wire racks, and cool completely. Put layers together with strawberry butter-cream frosting; then frost top and side with remainder. Garnish with strawberries. Strawberry Butter-Cream Frosting: --------------------------------- 1 pint strawberries 0.5 cup butter 1 lb confectioners' sugar Mash enough strawberries to measure 0.5 cup. Beat butter in a medium bowl until soft. Beat in mashed strawberries. Add confectioners' sugar slowly, beating until smooth. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera) STRAWBERRY JELLO ANGEL CAKE =========================== Ingredients: ------------ 1 Angel Food Cake (cook your own, or buy one cooked, it doesn't matter) 1 4oz Strawberry Jell-O 1 cup boiling water 8 to 16 oz strawberries (fresh/frozen, how much on how big a strawberry fanatic you are. I use close to a pound :) 2 pkgs Dream Whip topping OR 1 contianer Cool-Whip Instructions: ------------- Take cake (already cooked and cooled, and removed upside down from pan on a dish) and with a long bread knife, slice roughly 1/2" off the top of the cake. (When done, you'll have a donut, the diameter of the cake and 1/2" thick.) Put aside on another plate. Carefully hollow out the cake (just pull out the Angel Food with you hands, it gets sticky). BE CAREFUL to leave at least 1/2" to 1" thick "walls" on the outside, inside and bottom of the cake. If you make any "holes" in the bottom take piece of cake and plug the hole up. Put the pieces you pulled out aside, we'll need those later. Once you finish removing the innards of the cake, it should resemble a small tube pan :) Pour jell-o into a heat-proof bowl and add 1 cup boiling water. Take strawberries, (washed if fresh, thawed if frozen) and add to jell-o mixture. If desired, you can slice strawberries. Mix well and set in fridge. You want this to thicken, but NOT set. If using Dream Whip, prepare two packages per directions. If using Cool-Whip, read on. Once jell-o mixture has thicken somewhat, mix 2/3 of Dream/Cool Whip into jell-o. With spoon, put a layer of jell-o mixture into bottom of cake, then a layer of torn-up cake, and repeat until cake is full. (Any leftover jell-o, strawberries or cake, eat it up :) Place "donut" back on top of cake and frost cake with remaining Dream/Cool Whip. Cool in fridge for a few hours to let jello set. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wilkins@renoir.scubed.com (Darin Wilkins) SWISS CARROT CAKE ================= Ingredients + Instructions: --------------------------- Sift together: -------------- 2 C sifted all-purpose flour 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 tsp cinnamon In large mixing bowl, beat thoroughly with electric mixer: ---------------------------------------------------------- 1 1/2 C salad oil 2 C sugar Add, 1 at a time, beating well after each addition: --------------------------------------------------- 4 eggs. Sift flour mixture into egg mixture. Beat thoroughly. Stir in: -------- 2 C grated carrots 1 small can crushed pineapple 1 1/2 C chopped walnuts or pecans 1 tsp vanilla extract. Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf pans. Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick test. Let cool in pan 5 minutes. Turn onto cake rack to finish cooling. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: warren@vaccine.worlds.com (Warren Burstein) Source: Maida Heatter's "Book of Great Desserts" (Truffles Torte) Strawberry Puree by Rose Levy Berenbaum from "The Cake Bible" TRUFFLES TORTE ============== (serves 10) Ingredients: ------------ 13 oz semisweet chocolate 2 oz unsweet chocolate 3 T flour 7 oz (2 c) pecans, finely ground 2.5 sticks butter 3/4 c sugar 7 egg yolks 5 egg whites pinch salt 2 T butter, room temp 1 T + 1 t rum or cognac cocoa Instructions: ------------- Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs. Melt, cool slightly 4 oz semisweet chocolate and 2 oz unsweet chocolate. Mix 3 T flour and 7 oz (2 c) pecans, finely ground. Cream 1.5 sticks butter. Add, beat mod-high for 1-2' 3/4 c sugar. Add one at a time, beating well 5 egg yolks. Add chocolate on low, then nuts, gradually. Beat to stiff but not dry 5 whites and a pinch of salt. Stir a bit into chocolate, then fold in rest in 3 or 4 batches. Level into pan by rotating rapidly. Bake 1 hr at 350. Cool 15', remove from pan and cool. Melt 3 oz semisweet chocolate. Whisk in 2 T butter (room temp), then 1 yolk and 1 t rum or cognac. Drop in ten mounds on wax paper. Stand 30-60' until firm enough to handle. Coat hands with cocoa, roll into uneven ball, roll in cocoa Melt 6 oz semisweet chocolate and cream 1 stick butter. Beat in chocolate and 1 egg yolk and 1 T rum or cognac. Beat briefly at high until a bit ligher in color. Frost cake, arrange truffles on top. STRAWBERRY PUREE ================ (Yield: 1-1/3 c) Ingredients: ------------ 20 oz frozen strawberries 2 t lemon juice 1/4 c sugar Instructions: ------------- Thaw in a colander over a deep bowl 20 oz frozen strawberries (I froze fresh ones that morning) Press to squeeze out juice. Should take several hours, and you should get about 1.25 c juice). Place in 4 c heatproof container, microwave to reduce to 1/4 c. Can do it in a saucepan over fire, but microwave is better). Puree strawberries. Add reduced juice and 2 t lemon juice and 1/4 c sugar. Serve Truffles Torte (aka meatball) with Strawberry Puree ('tomato sauce') %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: eric@radio.wkar.msu.edu (Eric Swartz) TURTLE CAKE =========== Ingredients: ------------ 2 boxes of your favorite chocolate cake mix made according to the directions on the box ~12 ounces(?) 1 1# pkg of caramels 1 stick (1/4 pound) of butter or margarine 1 can of condensed milk 1 pkg of semi-sweet chocolate chips 1 cup chopped walnuts Instructions: ------------- Prepare cake mix according to directions on the box Melt caramels in a double boiler with butter and condensed milk till the consistency of honey (or close) Pour 2/3 of the cake batter into a greased and floured 9x13 pan (with high sides). Top with caramel mixture. Pour the rest of the cake batter over the caramel mixture and top with chocolate chips and chopped walnuts. Bake in 350 degree (F) oven for 30-35 minutes. I'm guessing at the temperature and time, so you may need to keep a close eye on this while baking to avoid overcooking. Sorry about all the guesstimates, but it has been a long time since I have made this and I can't find the recipe. Sorry. This is very rich and guaranteed to harden arteries on contact, so enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tef@sei.cmu.edu (Tracey Fox) TURTLE CAKE =========== Ingredients: ------------ 1 box German chocolate or Devil's food cake mix (Do not use a mix with pudding in it) 3 eggs 1/3 cup plus 2 tblsp evaporated milk 1 1/3 cup water 1 stick butter or margarine 12 oz. chocolate chips 12 oz. caramels 1 cup chopped walnuts (or pecans) Instructions: ------------- Preheat oven to 350. Melt 14 oz. caramels in a double boiler, then add 1/3 cup plus 2 tablespoons evaporated milk. While caramels are melting, mix together the cake mix, eggs, water, and butter. Put half of the batter in a greased and floured 9x13 pan. Bake at 350 for 15 minutes. Take out of oven and sprinkle 12 oz. chocolate chips and 1 cup walnuts on top. Pour on melted caramels and top with remaining cake batter. Bake for 30 minutes at 350. Top with whipped cream or chocolate frosting, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) UNITED AIRLINES CARROT CAKE =========================== Ingredients: ------------ 1 1/2 cup corn oil 2 cups sugar 3 eggs 1 1/2 cup grated carrot 2 cup flour 2 t baking soda 2 t salt 1 cinnamon 1 t allspice 1 t vanilla 1 T cornstarch 3/4 cup walnuts, chopped Mix all until blended. Pour into wax-paper lined 13x9" pan. Bake 50 min at 350 degrees F. Cool. Top. Cream Cheese Icing ------------------- 6 oz Butter 8 oz Cream Cheese 2 c Powdered sugar 1/2 t Vanilla 1 t lemon juice Cream butter and cream cheese. Beat in other stuff till fluffy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wilkins@renoir.scubed.com (Darin Wilkins) WHEAT-GERM CARROT CAKE ====================== Ingredients + Instructions: --------------------------- Beat together: -------------- 1 1/2 C cooking oil 2 C packed brown sugar 4 eggs Mix in: ------- 1 Tbl grated orange peel 1 1/2 tsp vanilla extract 3 C grated carrots In separate bowl, combine: -------------------------- 1 1/2 C wheat germ 2 C flour 3 tsp baking powder 1 1/2 tsp salt 1 1/2 tsp cinnamon 3/4 tsp nutmeg Stir into carrot mixture. Add: ---- 1 C raisins 3/4 C chopped pecans. Turn into greased and floured 10-inch bundt pan. Bake in 350 F oven 60 - 70 minutes, or until cake passes the toothpick test. Cool in pan 10 minutes. Remove to cake rack to finish cooling. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thull@skidmore.edu (Terri Hull) WHITE CAKE ========== Ingredients: ------------ 1 cup flour 2/3 cup sugar 1/3 cup cornstarch 2 tsp baking powder 1/2 tsp salt (optional) 2 egg whites 2/3 cup skim milk 1/3 cup Karo light corn syrup 1 tsp vanilla Instructions: ------------- Spray 9 inch square baking pan with cooking spray. In large bowl combine flour, sugar, cornstarch, baking powder and salt. In medium bowl, using fork or wire whisk, mix egg whites, milk, corn syrup and vanilla. Add to flour mixture, stir until smooth, but as little as possible. Pour into prepared pan. Bake in 350 F oven 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Makes 16 servings: 0 g fat, 0 mg cholesterol,100 calories, 2 g protein, 22 g carbohydrate, 125 mg sodium Note: ----- This is pretty good, but can get rubbery textured if beaten too much during mixing. Not nearly as good a texture as the chocolate cake . %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wilkins@renoir.scubed.com (Darin Wilkins) YUGOSLAV CARROT CAKE ==================== Ingredients + Instructions: --------------------------- Cream together until light: --------------------------- 4 egg yolks (egg whites are used later) 1 C sugar Stir in: -------- 1 C grated carrots 1 C minced walnuts 1 1/2 C flour 1 tsp baking powder 1/4 tsp nutmeg 1/2 tsp cinnamon 1 tsp vanilla 1/8 tsp salt 1 C oil Mix together and add to mixture: -------------------------------- 2 1/2 Tbl hot water 1/2 tsp baking soda Beat until foamy ---------------- 4 egg whites. Add to egg whites and beat until stiff and glossy: -------------------------------------------------- 1/2 C sugar Fold egg whites into flour mixture. Turn into greased 9x13-inch pan lined with greased waxed paper. Bake at 350 F 45 minutes or until cake tests done. Cool. Remove from pan, remove paper and slice cake into halves, horizontally. (Hint: Before cutting, carefully mark the mid-point of the layer with toothpicks placed frequently around the middle of the cake. An electric knife works well to do the actual cutting. Use a bread knife if you don't have an electric knife.) Cover the bottom half of the cake with cream cheese filling (recipe follows). Cover filling with: ------------------- 1/2 C strawberry, apricot, or raspberry jam. Top with remaining cake half and frost cake with whipped cream, sweetened to taste with powdered sugar. Cream cheese filling: --------------------- 8 ounces softened cream cheese. 1/2 C sugar Gradually beat sugar into cream cheese until smooth and fluffy. Apple Walnut Cake Ingredients: 4 cups coarsely chopped peeled apples (8 small, 6 medium, 4 large) 1 3/4 cups sugar 2 eggs 1/2 cup oil 2 teaspoons vanilla 2 cups sifted flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 1/2 cup chopped walnuts * Preheat oven to 350 degrees F * Combine apples and sugar in medium sized bowl. Set aside. * Combine flour, baking soda, salt, and cinnamon in another medium sized bowl. * In a large mixing bowl, mix eggs, oil, and vanilla. Beat for 1 minute at medium speed. * Add bowl of dry stuff and bowl of apple stuff alternately (a little of each at a time) into the big bowl with the egg mixture. * Stir in the walnuts. * Grease and flour a 9x13x2 inch cake pan. * Pour mixture into pan and bake for 45-50 minutes, until a toothpick inserted into the cake comes out dry. * If desired, drizzle top of cake with lemon glaze. Lemon Glaze Ingredients: 1 cup confectioner's sugar 1 1/2 tablespoons lemon juice 1/2 teaspoon vanilla 1 tablespoon corn syrup * Beat all ingredients together until smooth. * If needed, add a slight amount of warm water to make it drizzly. Subject: OVO: Yum Yum Cake Lines: 33 This is my favorite cake. My Aunt used to make it for me as a teenager when I was feeling down. YUM YUM CAKE Mix and let cool: 1 cup dates (chopped) 1 tsp. baking soda 1 1/2 cups boiling water Cream together: 1 cup sugar 3/4 cup Crisco 2 eggs 1 3/4 cup flour 1 tsp baking powder 3/4 tsp. salt Pour into cake pan. Sprinkle on Top: 1/2 cup chocolate chips 1/2 cup nuts 1/2 cup brown sugar Bake at 350 degrees until done (approximately 35 minutes). Betty Harvey Subject: OVO: Apple Coffee Cake Lines: 31 This is a recipe that I got from the Gevalia Kaffe Coffee Company. I haven't made this recipe yet so I don't know how it would turn out. But the recipe makes me believe that it is quite good. Appel och Kaffekaka (apple coffee cake) ======================================= 2 cups unsifted flour 1 1/2 cups sugar 2 tsp. cinnamon 2tsp. baking soda 1tsp. salt 1/2 cup oil 2 eggs, beaten 1/4 cup brewed Gevalia Kaffe (or dark brewed coffee) 1 1/2 tsp. vanilla 2 1/2 cups sliced peeled apples 1 cup chopped nuts Instructions: Mix dry ingredients in a large mixing bowl. Stir in wet ingredients and blend. Then stir in apples and nuts. Pour into a greased and floured 9-inch tube pan. Bake at 350 degrees for 60 minutes, or until cake tester comes out clean. Cool 10 minutes, remove, serve warm or coll sprinkled with confectioners sugar. Again, I haven't made this recipe so I don't know how it would come out, and I don't know if replacing the Gevalia coffee with regular coffee would change the taste of it. Subject: OVO-LACTO: Italian Cream Cake Lines: 44 ITALIAN CREAM CAKE INGREDIENTS: Cake: 5 large eggs, separated, yolks in small bowl, whites in medium size bowl 2 cups sugar, divided 1-1/2 cup and 1/2 cup 1 cup oleo 1/2 teaspoon salt 1-1/2 teaspoon vanilla 1 teaspoon baking soda 1 cup buttermilk 2 cups flour 1 cup chopped pecans 14 oz. coconut Icing: 1/4 cup oleo 8 oz softened cream cheese 1# box powdered sugar 1 teaspoon vanilla Directions for cake: Beat egg whites till soft peaks, then slowly add 1/2 cup of sugar while beating till mixtures again forms peaks. Cream oleo with remaining 1-1/2 cups sugar, salt and vanilla; add yolks one at a time and mix thoroughly after each. Add soda to buttermilk. Add buttermilk mixture alternately with flour to batter. Fold in egg whites, then coconut and pecans. Pour in greased/floured 12 x 16 x 2 pan. Bake 40 minutes at 325 deg. Directions for icing: Cream oleo, cream cheese, and vanilla, add powered sugar and mix well. Frost cake when cool. Peach Cobbler 1 29 ounce can peach slices 1 box yellow cake mix 1 stick butter cinnamon & sugar to taste Strain peaches, save juice. Spread peaches in 9X13 pan, then place pats of butter between peach slices, sprinkle cake mix over peacches. Then pour peach juice over top of cake mix and use fork to even out the lumps. Sprinkle cinnamon and sugar over juice and bake at 350 degrees for 30-35 minutes. Chocolate Cake with Whipped Cream I would like to share my family's favorite Birthday Cake. It's an excellent recipe that is fairly easy to make, and it produces a cake that tastes good and looks spectacular. This recipe was cut out of the Los Angeles Times by my mother-in-law many years ago. _Chocolate Cake with Whipped Cream_ Cake: 1 package Devil's Food cake mix 4 small cans (about 10 ounces total) ready-to-serve Chocolate Pudding 1 egg 1/4 - 1/2 cup chocolate chips Whipped Cream: 2 cups whipping cream 1/4 cup confectioner's sugar (powdered sugar) Vanilla to taste Mix cake ingredients together for 2 minutes - the mixture will be extremely thick. Divide mixture equally between 2 greased and floured round cake pans. Sprinkle the tops of both cake halves with chocolate chips. Bake 30-35 minutes at 350 degrees. Cool on racks until cold. When cakes are cold, split cakes in half lengthwise with a long knife so that you will have 4 layers. Mix confectioner's sugar and vanilla into whipping cream and whip the cream until it is stiff. Dab a small amount of cream onto serving plate to anchor the bottom layer. Divide whipped cream into thirds in the bowl. Put the bottom half layer of one cake on the plate, and spread 1/3 of the whipped cream on top of that layer. Put the top half of that layer on, and top with 1/3 of the whipped cream. Put on the bottom half of the remaining cake, and top with the last 1/3 of the whipped cream. Finish by placing the remaining half cake layer on top. Wrap in plastic wrap and refrigerate for 12 hours. Notes: The pudding doesn't have to be in cans, I use any kind of ready-to-serve packages. 10 ounces of pudding is a rough estimate - it seems to turn out fine with more or less than that. I use a KitchenAid mixer to mix the batter, because it is very thick. The most difficult part of making this cake is cutting the cakes in half, and it requires a lot of patience (I usually have my husband do it, since I don't have enough patience!). The cake must be cold before cutting it, and we sometimes put it in the refrigerator to cool it down beforehand. We usually put the 4 cake pieces onto separate plates while we're in the process of putting the cake together because they are somewhat fragile and can be retrieved with less mess from separate plates. The cake tastes best when refrigerated at least overnight, and then set out at room temperature for 15-20 minutes to warm up a little. Subject: DESSERT VEG: berry cobbler Lines: 25 Here's a good summertime treat for y'all: BERRY COBBLER Source: San Francisco Chronicle, July 24, 1991 3 c. blackberries 1/2 c. sugar 1 T. cornstarch 1 T. lemon juice 1 c. flour 1/2 c. sugar 1-1/2 tsp. baking powder dash salt 1/4 c. butter/margarine 1/2 c. milk Mix lemon juice and cornstarch; toss with berries and 1/2 c. sugar. Spoon into a deep baking dish and set aside. Mix flour, 1/2 c. sugar, baking powder and salt. Cut in butter till mixture resembles coarse meal. Add milk and stir till just combined. Spoon over berries. Bake at 350F for 30 minutes or until lightly browned. Instead of all blackberries I use a mix of blackberries, raspberries and strawberries. YUM!! Title: Lemon Poppy Seed Tart This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. Lemon Poppy Seed Tart 2/3 cup nonfat milk 2 tablespoons poppy seeds 1 (4-ounce) jar baby food pear puree 1 egg white, lightly beaten 3/4 teaspoon vanilla Grated zest of 2 lemons 1 1/3 cups cake flour 1 cup sugar 1 teaspoon baking powder 1/4 cup lemon juice 1/2 pint raspberries 2 kiwi fruits, peeled and cut into thin wedges 10 small papaya balls Lemon zest rose, optional Lemon leaves, optional Combine nonfat milk and poppy seeds in bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir in nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 oF about 20 minutes or until cake tests done in center. Let cake cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small saucepan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and several lemon leaves, if available. Makes 8 servings. Each serving contains about: 214 calories; 72 mg sodium; 0 mg cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber. Subject: DESSERT LOWFAT VEG Peach Cobbler Lines: 26 Peach Cobbler 5 cups fresh peaches cutup 1/4 c honey mix in large bowl 1 c. cornmeal 1 tsp. salt 1 tsp baking powder 1/2 c. non-fat milk mix dry ingredients, pour milk over, mix and let sit for a few minutes. 1/4 c. honey 2 Tblsp lemon juice Put fresh peaches ( or other fruit if you like) in a non-stick 8" pie pan ( or spray one with pam). Then put cornmeal mixture over the top by the spoonful. Pour last bit of honey over all. Subject: RECIPE: Honey Bread Lines: 26 This is not the honey cake that was requested, but it is an extremely good and simple recipe. Honey Bread (good with cream cheese) ==================================================== 7 cups flour 2 t. baking soda sift together into 1 t. salt large bowl. 4 t cinnamon ---------------------------------------------------- 2 cups brown sugar mix in sugar; remove lumps; mix together. ---------------------------------------------------- 2 cups honey Add to dry ingredients; 2 cups milk mix till well blended. ==================================================== Wrap Bake in 3 greased loaf pans at 250 degrees for 2 1/4 hours. Cool on rack. Wrap in wax paper or plastic film and let age three days (if you can wait) Subject: RECIPE: Apple/Cranberry Cobbler Lines: 49 Here's a way to use those fresh cranberries that will soon be everywhere. Its low-fat, too. Apple/Cranberry Cobbler 3/4 cup firmly packed brown sugar 2 1/2 tablespoons quick-cooking tapioca 1/2 cup water 1 teaspoon vanilla extract 5 cups sliced cooking apples 2 cups fresh cranberries Vegetable cooking spray Lattice crust Combine first 4 ingredients in a large bowl; add apples and cranberries, tossing to coat. Spoon into a 12 x 8 x 2-inch baking dish coated with cooking spray; set aside. Arrange crust over fruit in a lattice design. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 30 minutes. Serve warm. Yield: 10 servings (199 calories per 1/2 cup serving) 1.5 grams protein, 4.9 grams fat, 38.4 grams carbohydrate, 0 milligrams cholesterol, 51 milligrams sodium, and 21 milligrams calcium. LATTICE CRUST 1 cup all-purpose flour 1/4 cup corn oil margarine 2 to 3 tablespoons cold water Place flour in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of mixture; stir with fork until dry ingredients are moistened. Shape into a ball; gently press between 2 sheets of heavy-duty plastic wrap into a 4-inch. Chill 15 minutes. Roll dough to a 12 x 18-inch rectangle. Freeze 5 minutes. Remove top sheet of plastic wrap; cut into strips to fit baking dish. Yield: crust for 1 cobbler. Subject: RECIPE: Banana Coconut Rum Cake Lines: 66 Banana Coconut Rum Cake Cake 2 cups cake flour 2 1/4 teaspoons baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 cup sugar 2 egg yolks 1 tablespoon vanilla extract 1/2 cup plus 2 tablespoons milk, room temperature 1 cup mashed very ripe bananas 1/3 cup sweetened shredded coconut 3 large egg whites, room temperature Frosting 1 1/2 cups (3 sticks) unsalted butter, room temperature 4 cups powdered sugar 3/4 cup mashed very ripe banana 4 tablespoons dark rum 1 tablespoon vanilla extract 1 teaspoon fresh lemon juice 1 1/2 cups sweetened shredded coconut For Cake: Position rack in center of oven and preheat to 350 degrees. Butter and flour two 8-inch diameter cake pans. Sift flour, baking power, baking soda, and salt into medium bowl. Cream butter and sugar in large bowl until light. Add yolks and vanilla and beat until combined. Gradually beat in dry ingredients alternately with milk and bananas in 3 additions each. Continue beating 2 minutes. Beat in coconut. Using electric mixer fitted with clean dry beaters, beat whites in medium bowl to medium-stiff peaks. Gently fold in whites into batter in 2 additions. Divide batter between prepared pans. Bake until cakes are just golden and tester inserted into center of each comes out clean, about 30 minutes. Cool cakes in pans on rack 10 minutes. Run small, sharp knife around pan sides to loosen cakes if necessary. [Can be prepared one day ahead. Cover with plastic and let stand at room temperature.] For Frosting: Cream butter in large bowl until light. Sift half of sugar over and beat until fluffy. Add mashed bananas, 1 tablespoon rum, vanilla extract, and lemon juice, and beat to combine. Sift remaining half of sugar over and beat until thick. Place 1 cake layer on plate. Pierce cake all over with tip of knife. Sprinkle 1 1/2 tablespoons rum over cake. Spread 1 1/2 cups frosting over. Top with second cake layer. Pierce cake all over with tip of knife. Drizzle remaining 1 1/2 tablespoons rum over. Spread remaining frosting over top and sides of cake. Press coconut onto top and sides of cake, covering completely. [Can be prepared four hours ahead. Cover with plastic wrap and let stand at room temperature.] BLUEBERRY MUFFIN CAKE 4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries 2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to 425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & mix well. Transfer to the lined tin. Bake above the centre of the oven for 35 mins. Remove the cake from the oven, glaze with milk & sprinkle with the demerara sugar. Return to oven to bake for a further 5 mins. Serve warm or cold. Note: You can also make muffins with this recipe. Reduce baking time to 20 mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins. Subject: Re: REQUEST: Baked Alaska Lines: 35 Betty Crocker provided the following recipe: Use a 9" round layer of Egg Yolk Sponge Cake (or any single layer cake. EGG YOLK SPONGE CAKE LARGE CAKE SMALL CAKE Grease and flour Two 8 or 9" pans One 8 or 9" pan Sift together 1.5 cups cake flour 3/4 cup cake flour 2 tsp. baking powder 1 tsp baking powder 1/2 tsp. salt 1/4 tsp. salt Beat until lemon-colored 6 egg yolks (1/2 cup) 3 egg yolks (1/4 cup) Beat gradually 1 cup sugar 1/2 cup sugar Blend slowly 1/2 cup boiling water 1/4 cup boiling water 2 tsp. vanilla 1 tsp vanilla 1 tsp lemon flavoring 1/2 tsp lemon flavoring Quickly blend in dry ingredients Pour immediately into prepared pan(s). Bake at 350 until top springs back when lightly touched (25 minutes). Let cool upright in pans 8 to 10 minutes, then remove. Pack about 2 qt (strawberry) ice cream in round bowl (about 1" smaller around than layer of cake) and place in freezing compartment of refrigerator until serving time. Shortly before serving, make a SPECIAL MERINGUE. SPECIAL MERINGUE: Beat 6 large egg whites with 1/2 tsp. cream of tartar until frothy. Beat in gradually 1 cup sugar. Continue beating until meringue is stiff and glossy. Place cooled layer of cake on a board on a baking sheet. Loosen ice cream from bowl with spatula. Invert bowl over cake. Cover cake and ice cream COMPLETELY with Special Meringue, sealing meringue to board for a complete seal. (This is the secret so ice cream will not melt in oven.) Place in very hot oven (500) for 3 to 5 min. (just untill meringue is deli- cately browned). Slip the dessert onto serving platter, board and all, if board is small. Serve at once. Amount: 12 servings. If Brick ice cream is used, follow above recipe except use any desired cake cut 1" larger around than the brick ice cream. Use only 1/2 Special Meringue. Individual Alaskas may be made by following the basic recipe except for cake base, cut round of cake 1" larger around than ice cream round. Use only 1/2 Special Meringue. Subject: Apple Pie Recipe Lines: 106 Title: Spiderweb Apple Pie Makes one 10-inch double-crust pie Two 10-inch circles of non-butter crust, chilled 12 to 14 tart Cortland apples, peeled, cored, and sliced 3 tablespoons all-purpose flour 2/3 cup granulated sugar scant 1/2 teaspoon each cinnamon and nutmeg Pinch of ground cloves grated rind and juice of 1 lemon 2 tablespoons cold unsalted butter, cut into small pieces 1. Preheat the ovwn to 400 degrees. 2. Press one pastry circle into a 10-inch pie plate. Place the outer circle on waxed paper and, using a kitchen knife or the back of a paring knife, make a "spiderweb" design on top of the pastry. Do *not* cut through the pastry. Cut out a small hole in the center of the top crust as a steam vent. Cover both crusts with plastic wrap so the pastry doesn't dry out, and chill. 3. Put the sliced apples in a large mixing bowl, add the flour, sugar, spices, and lemon rind and juice, and mix. Turn the apples into the chilled pastry, dot with butter, and cover with the pastry top. Seal and crimp the edges as desired. 4. Bake the pie for approximately 45 minutes, or until the crust is browned and the juices are bubbling inside. Let cool before serving. Title: Non-Butter Crust Makes two 8- to 10-inch single-crust pies or tarts, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets. 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon granulated sugar 1 cup cold vegetable shortening, lard, or margarine, cut into small pieces 1/2 cup ice water 1. Put the flour, salt, and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of shortening and process for approximately 10 seconds, or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the shortening until the mixture resembles coarse meal.) 2. Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. 3. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, as shown, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic and chill for at least an hour. 4. Lightly butter or spray with vegetable cooking spray the pie plate(s) or tart pan(s) you will be using. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in the tart pan, pie plate, or pastry ring, which has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. (I often cut the pastry an inch or so higher than the edge of the tart pan and tuck this overhang to the inside of the pan for extra height and reinforcement.) Crimp or decorate the edges of the pastry, if desired. Chill the pastry-lined pan until ready to use. Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to 1 day; for longer storage, they can be frozen. Subject: Banana Bread Whole Wheat and Honey Banana Bread from Alley Cat on Quartz -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- 1 cup whole wheat flour 3/4 cup all-purpose flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1/3 cup softened butter 2/3 cup honey 2 eggs, beaten 3 very ripe bananas 1 tsp. cinnamon 1/4 tsp. nutmeg Sift flour together, add baking powder and salt, resift. Cream together butter and honey, beat in eggs, then bananas. Add spices, add flour in 2 or 3 parts. Blend well. (Optional: walnuts, raisins, etc.) Bake at 350 F for about an hour. Makes one loaf. Subject: French Silk Pie Lines: 25 French Silk Pie 1 cup sugar 3/4 cup butter (*not* margarine) 3 squares (3 ounces) unsweetened chocolate, melted and cooled 1 1/2 teaspoons vanilla 3 eggs 1 9-inch baked pastry shell Unsweetened whipped cream (optional) chocolate curls (optional) In a small mixer bowl, cream sugar and butter about 4 minutes until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Turn into badked pastry shell. Chill several hours or overnight till set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Notes: I've never made this but I have heard that you must use butter. Also, I've been told it helps if the ingredients are chilled (like the butter, the bowl, beaters, etc). BEST FUDGE CAKE 3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 - 13" pan or one 2-layer 9" round cake. Black Forest Cherry Cake Cherry Filling: Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid. Halve cherries, and pour 1/3 cup Kirschwasser over them. Let stand 2 hours or overnight. Reserve a few cherry halves for garnish. Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir until bubbly. Cool. Cake: 1 slightly beaten egg 1-2/3 C. granulated sugar 1-1/2 C. milk 3 squares (3 oz.) unsweetened baking chocolate, cut up 1-3/4 C. flour 1 tsp. baking soda 1/2 tsp. salt 1/2 C. shortening 1 tsp. vanilla 2 eggs 1 pt. whipping cream (whip w/sweeting you prefer) Oven 350 F Grease & lightly flour 2 9-1/2" round baking pans. Combine beaten egg 2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and stir until mixture just boils. Cool. Combine flour, soda & salt. Beat shortening 30 seconds, add remaining sugar & vanilla, beat until fluffy. Add the 2 eggs, beating 1 minute after each. Add dry ingredients and remaining 1 cup milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture, turn into pans. Bake for 25-30 minutes. Cool 10 minutes on racks, remove from pans, cool. To assemble, place 1 cake layer on a serving plate, spread with cherry filling and whipped cream. Place 2nd layer on top, frost with whipped cream and garnish with reserved cherry halves and shaved chocolate curls. NOTE: This recipe originally called for using a plain buttercream frosting in place of whipped cream, but all the versions I have had in restaurants use whipped cream instead. Use your discretion. You can also add a little kirsch to the whipped cream. BETTER THAN SEX II CAKE 1 stick melted butter 1 (3 1/2 oz.) box instant 1 cup flour chocolate pudding mix 1/2 cup finely chopped nuts 3 cups milk 8 oz. cream cheese, softened 1 (3 1/2 oz.) box instant 1 cup powdered sugar vanilla pudding mix 1 cup Cool Whip or whipped cream Mix butter, flour and nuts and pat into a 9x13 inch pan. Bake at 350 for 20 minutes and cool. Beat together the cream cheese, powdered sugar and Cool Whip and spread over first layer. Beat remaining ingredients and spread over second layer. Spread top with Cool Whip or whipped cream. Just before serving, decoate with additional chopped nuts and shaved chocolate. Subject: Love Cake Lines: 41 SriLankan Love cake Ingredients: 7 eggs separated 500g caster sugar (Thank God it's metric! :-)) 250g semolina 375g raw cashews finely chopped 2T rose water 2T honey 0.5t finely grated lemon rind 0.5t ground mace/nutmeg 0.5t ground cardamom 0.5t almond essence (optional) Algorithm: 1. Grease and line a 20cm square tin with two layers of grease-proof paper. 2. Beat the yolks and sugar until light and creamy. 3. Stir in the rest of the ingredients other than the egg whites. 4. Beat egg whites until they are firm peaks. Mix this with the rest and put it into the tin. 5. Bake at 150C for an hour. The cake should be evenly golden brown on top and feel firm to the touch. If the top should get brown too quickly, cover the top with greased paper or foil. The center will finish up moist - so don't use the skewer test. 6. Remove from the oven and leave it in the tin till quite cold. (Do not attempt to take the cake out.) Cut into pieces in the tin and take out the pieces. Subject: Blueberry Cobbler Lines: 26 Blueberry Cobbler For biscuit topping: Sift together 1 cup stirred all-purpose flour, 2 Tbsp. sugar, 1 1/2 tsp. baking powder, and 1/4 tsp salt. Cut in 1/4 cup of butter til coarse crumb consistancy. Combine 1/4 cup milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirinbg just til moistened. Set aside. For fruit filling: Combine 3 cups of blueberries, 1/2 cup sugar, 1 Tbsp. quick-cooking tapioca, and 1/2 cup water in a saucepan. Let stand 5 minutes. Cook and stir until slightly thickened and bubbly (about 5 minutes). Stir in 1 Tbsp. butter. Pour filling into an 8-inch round baking dish. Immediately spoon on biscuit topping in 6 mounds. Bake at 400 F for 20 to 25 minutes. Serve warm with cream or ice cream. Subject: Peach-Glazed Savarin Lines: 40 Peach Glazed Savarin 2 cups all purpose flour 1 package active dry yeast 2/3 cup milk 6 tablespoons butter 2 tablespoons sugar 1/2 teaspoon salt 3 eggs Savarin Syrup Peach Glaze 1 1/2 cups sliced strawberries, halved grapes, *or* sectioned oranges Creme Chantilly In a large mixer bowl combine 1 1/2 cups of the flour and yeast. In a saucepan heat milk, butter, sugar and salt just till mixture is warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture, add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover; let rest 10 minutes. Spoon batter into a well greased 6 cup savarin mold or ring. Cover, let rise in a warm place till nearly double (about 40 minutes). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5 minutes; transfer to a wire rack over waxed paper. Wtih a fork, prick top of ring at 1 inch intervals. Prepare Savarin Syrup; gradually drizzle over warm ring till all the syrup is absorbed. Let stand 1/2 hour. Prepare Peach Glaze; spoon over all. To serve, fill center of ring with desired fruit. If desired, preare Creme Chantilly to spoon onto slices. Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup sugar. Bring to a boil; remove from heat. Stir in 1/2 cup rum. Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over low heat till melted. Strain. Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks form. Subject: Lemonade Cake Lines: 23 LEMONADE CAKE 3ou lemon jello 3/4 c boiling water lemon cake mix 3/4 c oil 4 eggs 6ou frozen lemonade, thawed 3/4 c sugar Dissolve lemon jello in boiling water. Set aside. Mix cake mix, oil and eggs. Mix well. Pour in jello mixture and beat for 5 min. Pour into greased and floured tube cake pan. Bake in 350 for 1 hour. While still warm and in pan, puncture cake with fork tines. Mix thawed lemonade and sugar. Pour this mix over warm cake. Let cool completely in pan. Subject: German Buttercake Lines: 60 GERMAN BUTTERKUCHEN/BUNDT CAKE ============================== 200g/7oz butter 1/4 tsp almond essence 1/3 cup whole blanched almonds 2 1/4 cups plain flour 3/4 cup icing sugar, sifted 1 1/2 tsp baking powder 3/4 cup caster sugar pinch of salt 3 eggs, separated 3/4 cup milk 3/4 tsp vanilla essence extra icing sugar, to finish Preheat the oven to 180C/350F. Grease a 6-7 cup fluted ring cake mould with 30g/1oz butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture. Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk (the last addition should be flour). Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon. Pour into the prepared tin and bake for about 1 1/2 hours or until the cake is cooked when tested with a skewer. Allow to stand for about 15 minutes before turning out. Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve. You can even bake this in a deep 18cm/7inch cake tin if you like. VARIATION: ========= 30g/1oz butter, 1/3 cup flaked almonds, 1 quantity Butterkuchen mixture, 3 tablespoons grated bittersweet chocolate, icing sugar to finish Butter the cake tin/bundt tin and sprinkle with the flaked almonds. Put in the refrigerator to set while preparing the cake mixture. Carefully spoon half the cake mixture into the tin/mould. Sprinkle the grated chocolate over the mixture in the tin (it should not go near the edges). Spoon in the remaining cake mixture and bake for 1 1/2 hours or until cooked when tested with a skewer. Cool as above and sprinkle with icing sugar before serving. (Personally I would increase the amount of chocolate....) Subject: RECIPE: Banana Cream Layer Cake Lines: 62 Sorry, I couldn't find the original message from the person requesting banana cake recipes. Hope he/she find these; there are 3 recipes altogether, which I'll post in separate messages. This first one, the bananas are put between the layers and on top, not put into the cake itself. It's delicious, nonetheless. BANANA CREAM LAYER CAKE ----------------------- All ingredients should be at room temperature 1-1/2 cups CAKE FLOUR, sifted 1-1/2 tsp DOUBLE-ACTING BAKING POWDER 1/2 tsp SALT 2/3 cup WATER (cold) 1/2 LEMON (peel only), grated 3 large EGGS, separated See below GRANULATED SUGAR LEMON JUICE 1 cup HEAVY CREAM, whipped and sweetened 3 medium BANANAS (fully ripe), sliced ------------------------------------------------------------ Preheat oven to 350-degrees. Use 2 UNGREASED 9" layer-cake pans (1/2" deep). Sift together flour, baking powder and salt 3 times; set aside. Add the water and lemon rind to egg yolks and beat with rotary beater or electric mixer until tripled in volume. Add 1 cup plus 2 tablespoons sugar, a few tablespoons at a time, beating well after each addition. Then add sifted dry ingredients a small amount at a time, beating slowly and gently with beater; set aside. Beat egg whites until foamy, then add 1-1/2 teaspoons lemon juice and 3 tablespoons sugar and continue beating until mixture stands in soft peaks. Fold into flour mixture. Pour batter into 2 UNGREASED round 9" layer-cake pans. Bake 25-30 minutes, or until cakes test done. Turn upside down on wire racks and let stand until cold. Remove from pans. Just before serving, spread half the whipped cream on one layer of cake. Cover with banana slices dipped in lemon juice. Top with remaining cake layer and decorate with whipped cream and bananas. Enjoy, Subject: RECIPE: Banana Loaf Cake Lines: 49 Here's another one... BANANA LOAF CAKE ---------------- 1/2 cup BUTTER or MARGARINE, softened 3/4 cup LIGHT-BROWN SUGAR, firmly packed 3/4 cup GRANULATED SUGAR 1 tsp VANILLA 1 large EGG 1 large EGG YOLK 1 cup * BANANA (very ripe), mashed 2 cups ALL-PURPOSE FLOUR 1 tsp BAKING POWDER 1/2 tsp BAKING SODA 1/2 tsp SALT 3/4 cup BUTTERMILK ------------------------------------------------------------ Preheat oven to 325-degrees. Grease a large loaf pan; set aside. Mix all the dry ingredients together; set aside. Cream butter. Gradually add sugars and beat until light and fluffy. Add vanilla, whole egg, egg yolk and beat well. Blend in banana, then add dry ingredients alternately with buttermilk, beating well after each addition until smooth. Pour into prepared pan. Bake about 55 minutes, or until cake tests done. Cool in pan on a rack for 10 minutes. Turn out and cool completely. NOTE: * For 1 cup mashed banana, mash 2 medium bananas with a fork or potato masher (DO NOT whirl in blender). This is very moist, so you won't need a frosting or a glaze. Subject: Red Velvet Cake Lines: 32 Waldorf Red Velvet Cake & Frosting No. 1918 Yields 1 9" Cake CAKE: 1 Cup Buttermilk 1/2 Cup Solid Shortening 1 Tbls Vinegar 2 Eggs FROSTING: 1 tsp Vanilla 1 Cup Whole Milk 1 tsp Salt 5 tsp All-Purpose Flour 2 1/2 Cups All-Purpose Flour, 1 Cup Butter Sifted 3 Times 1 Cup Powdered Sugar, 1 tsp Baking Soda Sifted 1 1/2 Cups Sugar 1 tsp Vanilla 1/4 Cup Red Food Coloring 2 Tbls Cocoa Preheat the oven to 350o. Cream the shortening and sugar together until fluffy. Add the eggs. Beat for 1 minute. Add the vanilla and red food coloring to the buttermilk. Alternately add the flour and the milk mixture to the batter. Combine the baking soda and the vinegar in a cup. Add to the cake batter. Divide equally between 2 (9") cake pans. Bake until done (25-30 minutes). Cool on a cake rack. Prepare the frosting: Cook the milk and flour together in a saucepan until thick. Refrigerate. Beat the butter, sugar and flour with an electric mixer. Add the flour-milk mixture a little at a time, beating constantly. Beat well. Cool completely before spreading on the cake. Subject: Red Velvet Cake Lines: 45 Red Velvet Cake (Note: Make base for icing the night before making cake.) 2 cups sugar 1 cup butter 2 eggs 1 tbs. vinegar 1 tbs. cocoa 2 1/2 cups flour 1/2 t. salt 1 1/2 t. soda 2 oz. red food coloring 1 cup buttermilk 1 t. vanilla Preheat oven 350 degrees. Grease and dust with cocoa three 9 inch cake pans. Cream butter and sugar, add egg and beat until fluffy. Make paste from cocoa and vinegar and add to butter mixture. Sift salt and soda with flour. Add to mixture alternately with buttermilk. Add vanilla and coloring. Bake at 350 degrees about 25-30 minutes. Makes 3 layers. White Icing for Red Velvet Cake 1/4 cup flour 1 cup sweet milk Cook over low heat until smooth paste and let cool. Cover and put in the refrigerator over night. Cream together: 1 stick margarine 1/2 cup Crisco 1 cup white sugar 1 t. vanilla Beat until fluffy. Add paste and beat together and spread on tops only of cool cakes. Refrigerate! Blue Ribbon Carrot Cake Lines: 64 CAKE: 2 cups flour 2 tsp soda 1/2 tsp salt 2 tsp ground cinnamon 3 eggs, well beaten 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 tsp vanilla extract 1 8-oz can crushed pineapple, drained 2 cups grated carrots 1 3-1/3-oz can flaked coconut 1 cup chopped walnuts Buttermilk Glaze Orange-Cream Cheese Frosting Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in four mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter in to 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. BUTTERMILK GLAZE: 1 cup sugar 1/2 tsp soda 1/2 cup buttermilk 1/2 cup butter 1 Tbs light corn syrup 1 tsp vanilla extract Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. ORANGE-CREAM CHEESE FROSTING: 1/2 cup butter, softened 1 8-oz package cream cheese, softened 1 tsp vanilla extract 2 cups sifted powdered sugar 1 tsp grated orange rind 1 tsp orange juice Combine butter and cream cheese, beating until light and fluffy. Add vanilla powdered sugar, rind and juice; beat until smooth. Subject: Collection: Chocolate Carrot Cake Lines: 179 Double-glazed chocolate carrot cake -Redbook, April, 1994 2 cups all-purpose flour 1 cup granulated sugar 2/3 cup unsweetened cocoa powder 1 tablespoon grated orange peel 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 1/3 cups vegetable oil 4 large eggs 1/2 cup orange juice 2 medium-size carrots, peeled and shredded, about 1 1/2 cups 1 cup raisins 1 cup chopped walnuts Cream cheese glaze: 1 3-ounce package cream cheese, softened 1/4 cup confectioners' sugar 3 to 4 tablespoons milk 1/2 teaspoon vanilla extract 2 tablespoons unsweetened cocoa powder 1. Heat oven to 350 degrees F; grease 10-cup fluted tube pan, preferably Teflon coated. 2. In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg, oil, eggs, and orange juice; with electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts. 3. Pour batter into prepared pan; bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely. 4. Meanwhile, in medium-size bowl with electric mixer at medium speed, beat cream cheese, confectioners' sugar, 2 tablespoons milk, and vanilla until blended and smooth; remove 1 tablespoon to small bowl. To mixture in medium-sizebowl add cocoa powder and remaining 1 to 2 tablespoons milk; beat until smooth and of proper consistency for glazing. 5. Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides; drizzle plain glaze over chocolate to serve. Makes 14 to 16 servings. NUTRITION INFO per 1/16 recipe: 418 calories (57% from fat), 27 g fat (4 g saturated), 59 mg cholesterol, 136 mg sodium, 39 g carbohydrate (3 g fiber), 7 g protein. RDA: 4% calcium, 12% iron. **************** Chocolate Carrot Cake with Chocolate Ganache -Vegetarian Times, December, 1992 Cake: 2 1/2 oz. unsweetened chocolate 1 1/2 cups unbleached white flour 1 1/3 cup unsweetened cocoa 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. ground cinnamon 3 eggs (or equivalent Egg Replacer) 1 1/4 cups honey 2/3 cup vegetable oil 2 tsp. vanilla extract Finely grated zest of 1 lemon 3/4 cup buttermilk 1 1/2 cup grated carrots Ganache: 6 oz. unsweetened chocolate 1 cup heavy cream 1/2 cup honey 1 tsp. creme de cacao Cake: Bring all ingredients to room temperature. (Chocolate tends to harden when it is mixed with cold milk or eggs.) Preheat oven to 350 degrees. Melt chocolate in a double boiler, then set aside to cool. In a bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon. In a separate bowl, beat eggs or prepare Egg Replacer with extra liquid (see note). Add honey and beat until light. Add oil and beat well. Stir in vanilla and lemon zest. Add melted chocolate and mix well. Stir in buttermilk. Stir in dry ingredients, just until combined. Stir in grated carrots. Pour batter into two 9-inch-round buttered and floured cake pans. Bake for 35 to 40 minutes, until a cake tester inserted in the center comes out clean. Let cool before removing from pans. Be sure cakes cool completely before frosting. Ganache: Melt chocolate in a double boiler. Remove from heat and let cool to room temperature. Warm cream in a saucepan over low heat until just warm; do not let it boil. Stir honey, creme de cacao and warmed cream into chocolate. Stir gently with a spoon until well-combined. Whisk for about 30 seconds until mixture lightens in color and looks silky. Do not overbeat. Ganache will thicken as it cools. At this point you can refrigerate it, but bring it to room temperature before filling and frosting cake. To Assemble: Spread ganache over one of the 9-inch cakes and place second cake on top. Then pour remaining ganache on top, letting some of the ganache flow over the edges. It will have a silky sheen after it sits for a few minutes. Serves 12. Note: If you use powdered Egg Replacer, add a few extra tablespoons of buttermilk to cake batter for moistness. PER SERVING: 494 CAL.; 7G PROT.; 26G FAT; 18G CARB.; 56MG CHOL.; 235 MG SOD.; 4G FIBER. OVO LACTO **************** Chocolate carrot cake -Calgary Herald, May 13, 1992 3 1/4 cups all-purpose flour 2 1/2 cups sugar 3/4 cup cocoa 1 tablespoon baking soda 2 teaspoons ground cinnamon 4 eggs 1 1/2 cups vegetable oil 1 cup apple sauce 3 cups shredded carrots 2 cups chopped walnuts Cocoa cream cheese frosting (recipe follows) In a large bowl, stir together flour, sugar, cocoa, baking soda, cinnamon and salt. In a small bowl, beat eggs until light; stir in oil and apple sauce. Add egg mixture, carrots and walnuts to flour mixture. Stir just until flour is moistened. Pour batter into well-greased 13x9x2-inch cake pan. Bake in 180C/3501F oven 60 minutes or until done; cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Frost top and sides with cocoa cream cheese frosting; chill until frosting is set. Cocoa cream cheese frosting: 6 oz package cream cheese, softened 1/4 cup butter, softened 2 teaspoons vanilla extract 3 tablespoons cocoa powder 2 3/4 cups icing sugar In a large mixing bowl, beat cream cheese, butter and vanilla until thoroughly combined. Gradually beat in cocoa and icing sugar until smooth. Makes about 2 1/2 cups. **************** Chocolate Carrot Cake -Diabetes in the News, May, 1992 2-1/2 cups flour 1 cup sugar 1/2 cup cocoa powder 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cans (6-1/2 oz each) crushed pineapple, in juice 3/4 cup vegetable oil 3 eggs 2 cups shredded carrots Combine flour, sugar, cocoa powder, baking soda, cinnamon and nutmeg in a large mixing bowl. Stir in pineapple (with the juice), oil, eggs and carrots. Beat until blended. Pour batter into an oiled 10-inch tube pan. Bake at 350 F for 40-45 minutes (test in the center for doneness). Cool in the pan for 10 minutes, then take the cake out of the pan to cool completely. Yield: 20 servings; Exchanges: 1 starch/bread, 1 fat; Calories: 125; Fat: 6 gm; Protein: 3 gm; Carbohydrate: 18 gm; Sodium: 134 mg. Subject: Lemon Cake Recipes Lines: 65 Responding to: kcyst1+@pitt.edu (Katherine C Yasin) KCY> Recently I had some very moist, lemony lemon cake at a party. The KCY> woman who made it will not share her recipe (she is an older woman who KCY> sells these cakes to members of her community for parties and events). KCY> Does anyone know of a recipe for such a cake? It did not have a KCY> frosting. It was quite heavy and yellow and lemony. I make two lemon cakes similar to your description. They are: Sour Lemon Cake No. 1793 Yields 1 9" Cake 1 Cup Sweet Butter 2 Lemons, Zest Only, 1 1/2 Cups Sugar Grated 4 LARGE Eggs GLAZE: 3 Cups Flour, Sifted 1/3 Cup Cognac 2 tsp Baking Powder 1/3 Cup Lemon Juice 1/2 tsp Salt 1/2 Cup Sugar 1 Cup Whole Milk Preheat the oven to 350 degrees. Butter and flour a 9" cake pan. Cream the butter and sugar together. Beat the eggs in one at a time. Sift the flour, baking powder and salt together. Add to the butter mixture in thirds, alternating with the milk and beating until smooth after each addition. Stir in the lemon zest. Pour the batter into the pan. Bake until the cake tests done (about 1 hour). Remove from the oven and let sit for several minutes. Turn onto a rack. Stir the glaze ingredients together until the sugar dissolves. Brush onto the cake. Allow to cool. Lemon Pudding Cake No. 2649 Yields 6 Servings 3/4 Cup Sugar 1/4 Cup Lemon Juice 1/4 Cup All Purpose Flour 3 Egg Yolks, Beaten 1 Dash Salt 1 1/2 Cups Milk 3 Tbls Butter, Melted 3 Egg Whites 1 1/2 tsp Lemon Peel, Shredded Fine Preheat the oven to 350 degrees. Combine the sugar, flour and salt in a large bowl. Stir in the melted butter, lemon peel and lemon juice. Combine the egg yolks and milk in a small bowl. Add to the flour mixture. Beat the egg whites using an electric mixer until stiff peaks form. Gently fold the egg whites into the lemon batter. Turn into an ungreased (8"x8"x2") baking pan. Place inside a larger pan on a rack in the oven. Pour hot water to a depth of 1" into the outer pan. Bake until the top of the cake is golden and springs back when touched (35-40 minutes). Serve warm or cold in individual dessert dishes. Subject: Very lemony cake Lines: 29 Lemon Jello Cake Cake 1 pk Yellow cake mix (about 1 lb) 3/4 c Water 1 pk Lemon Jello (3 oz) 4 Eggs 3/4 c Salad oil Glaze 2 c Powdered sugar 2 Lemons Put first five ingredients into a large bowl. Beat for 3 minutes. Pour into greased 9"x12" pan. Bake at 350 degrees for 30 minutes or until cake springs back when lightly depressed. Place on rack. Grate the rind of the lemons. Extract the juice. Mix confectioners sugar, lemon juice and rind (a blender does a nice job). Drizzle over hot cake. Pierce top of cake generously with a fork. Let cool and mellow. This cake is so moist that one eats it with a fork. It makes a pretty dessert buffet presentation when cut into squares, put into pastel paper muffin papers, and arranged on a large platter. Assorted grapes are a good accompaniment. RED DEVIL'S FOOD LOAF (makes 12x12x2 or 10x10x2 inch cake) 1-2/3 cups sifted flour 1 tsp baking soda 1 tsp salt 1-1/4 cup sugar 2 oz. melted chocolate (cooled) 1/2 tsp Almond extract 1/2 tsp double acting baking powder 1/2 cup shortening 2 eggs 1 cup milk 1/8 tsp vanilla 1/2 tsp cherry extract Sift together flour, baking powder, baking soda, salt. Cream shortning, adding sugar gradually. Blend in eggs one at a time. Beat for 1 minute. Add cooled melted chocolate. Combine milk, vanilla, almond and cherry extracts and add alternatively with dry ingredients to creamed mixture, bginning and ending with dry ingredients. blend thoroughly after each addition (electric mixer use low speed). Pour into well greased and floured pan. Bake in moderate oven (350 F) 40-45 minutes. Cool and Frost. I usually use the following frosting on this cake. FLUFFY CHERRY ALMOND FROSTING 2 egg whites 1/3 cup light corn syrup 1/4 tsp salt 1/8 tsp vanilla 1/2 tsp cherry extract 3/4 cup sugar 2 tbsp water 1/4 tsp cream of tartar 1/2 tsp almond extract Combine egg whites, sugar, corn syrup, water, salt and cream of tartar in top of double boiler. Cook over rapidly boiling water, beating with roatry beater or electric mixer until mixtrue stands in peaks. Remove from heat. Add vanilla, almond and cherry extracts, continue beating until thick enough to spread. Lines: 40 Title: Pineapple Upside Down Ginger Cake 3 tb Butter, softened 4 tb Butter, softened 1/3 c Light brown sugar, firmly -packed 1 cn 8oz pineapple slices, -drained and patted dry -on paper towels 1/2 c Sugar 1 lg Egg, room temperature 1/2 c Light molasses 1/2 c Milk 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Cinnamon 1 ts Ground ginger 1/4 ts Salt Preheat oven to 325 degrees. Place 3 T butter in a 9"x11-1/2"x2" cake pan. Place in oven until melted. Remove pan from oven, swirl butter to coat pan, and immediately sprinkle brown sugar evenly over bottom of pan. Arrange pineapple slices in single layer over the brown sugar. Beat together 4 T butter and sugar in medium-size bowl with an electric mixer on high-speed until creamy. Beat in egg, molasses and milk until well blended. Stir together flour, baking soda, cinnamon, ginger and salt in a medium-sized bowl. Beat into batter on low-speed, mixing until incorporated. Spoon evenly over the pineapple in baking pan. Bake for 60 minutes or until cake tester inserted near center comes out clean. Remove from oven and immediately turn out onto serving platter. Garnish the center of each pineapple ring with a maraschino cherry half. Subject: Cappuccino Chocolate Heart Cakes Lines: 47 CAPPUCCINO CHOCOLATE HEART CAKES Preparation time: 50 minutes Cooking time: 40 minutes Yield: 9 servings If you like your cappuccino topped with a dash of cinnamon add 1 teaspoon of it to the batter. 1 1/4 cups cake flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened 1 1/2 cups granulated sugar 3 large eggs 1/2 cup each: buttermilk, double strength or espresso coffee 2 teaspoons pure vanilla extract 1/2 teaspoon instant espresso powder 1 tablespoon confectioners' sugar 2 ounces each: semisweet chocolate, white chocolate, melted separately Fresh raspberries for garnish 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper. Sift together flour, cocoa, baking soda, salt and baking powder; set aside. 2. Beat butter and granulated sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Mix buttermilk, coffee and vanilla. Alternately add to batter with flour mixture. 3. Transfer batter to prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Cool on a wire rack for 10 minutes. Turn out of pan onto a wire rack. Cool completely; peel off paper. 4. Cut heart shapes from cake, using a 2 1/2-inch heart-shaped cookie cutter. Stir espresso powder and confectioners' sugar together. Sift over hearts. Transfer to individual serving plates. Dip tines of a fork into semisweet chocolate and drizzle over hearts. Repeat with white chocolate. Garnish with raspberries. ~Subject: COLLECTION (2) Texas Sheet Cake Recipes ~Lines: 94 IDA HYDE'S TEXAS SHEET CAKE (from Ida Hyde - a good friend and wonderful cook) Cake: 2 C. sugar 2 C. flour 1 tsp. baking soda 1 C. margarine (2 sticks) 4 Tbsp. (generous) cocoa 1 C. water 1/2 C. buttermilk 2 eggs, beaten pinch salt Frosting: 1/2 C. margarine (1 stick) 4 Tbsp. (generous) cocoa 6 Tbsp. buttermilk 1 lb. confectioners sugar 1 tsp. vanilla 1 C. chopped nuts (or to taste - I use pecans and don't measure; my mom uses 1/2 C. walnuts or pecans and sometimes doesn't put them in at all) Cake: In a mixing bowl, mix sugar, flour and soda together. In a saucepan, melt margarine; stir in cocoa and water and bring to a boil. Pour hot mixture over dry ingredients; stir well. Mix in buttermilk, eggs and salt. Pour into a greased jelly roll pan. Bake at 400 degrees F. for about 15 minutes, until top springs back when touched. Frosting: In same saucepan used for cake, melt margarine. Stir in cocoa and buttermilk and bring to a rapid boil. Remove from heat and stir in the sugar and vanilla; blend thoroughly. Stir in nuts. Spread over cake as soon as it comes out of the oven. Be prepared to clean up some drips. If there are kids around, let them - this frosting is like fudge! The frosting is so good - it's almost like the cake exists just to give a base to the frosting. Mom cuts the frosting recipe down (about in half) but I like it just the way it is - lots. MARBLED TEXAS SHEET CAKE Cake: 1/2 C. margarine 3/4 C. water 2 squares (1 oz. each) unsweetened chocolate 2 C. flour 2 C. sugar 1 tsp. baking soda 1/2 tsp. salt 2 eggs, beaten 1/2 C. sour cream Filling: 1 pkg. (8 oz.) cream cheese, softened 1/3 C. sugar 1 egg 1 pkg. (6 oz.) mini chocolate chips (optional) In a medium saucepan, combine margarine, water and chocolate. Bring to a boil, then remove from heat. In a large bowl, mix flour, sugar, baking soda and salt. Pour in margarine mixture and stir to combine. Add beaten eggs and sour cream; mix well. Pour into a greased and floured 10 x 15" jelly roll pan. Filling: In a smaller mixing bowl, beat together cream cheese, sugar and egg until smooth. Gently drizzle this mixture over chocolate batter. With a spoon or blunt knife, carefully spread around. If using chocolate chips, sprinkle them over the top of the entire cake. Bake at 375 degrees F for about 30 minutes (best if not over baked. If ever you need a cake fast, this is it - I once made 2 of these in about an hour and 10 minutes flat - and didn't even break much of a sweat (we won't talk about the speed limit, however, when getting them to the school).