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Table of Contents
Almond Cake .....................................................................................................................................................2
Almond, Orange and Polenta Cake .................................................................................................................3
Aloha Bundt Cake .............................................................................................................................................4
Apple Blossom Bundt Cake..............................................................................................................................5
Apple Butter Cake ............................................................................................................................................6
Apple Cake with Marzipan Filling ..................................................................................................................7
Apple Dapple Cake ...........................................................................................................................................8
Applesauce Loaf Cake ......................................................................................................................................9
Applesauce Carrot Cake ................................................................................................................................10
Arizona Lemon Cake ......................................................................................................................................11
Asparagus Bundt Cake ...................................................................................................................................12
Banana Cake....................................................................................................................................................13
Banana Nut Cake ............................................................................................................................................14
Banana Zucchini Cake ...................................................................................................................................15
Bananas and Cream Bundt Cake ..................................................................................................................16
Barefoot Contessa Lemon Cake ....................................................................................................................17
Big Bowl Cocoa Cake......................................................................................................................................18
Black Forest Bundt Cake ...............................................................................................................................19
Black Walnut Cake .........................................................................................................................................20
Blackberry Cake .............................................................................................................................................21
Blackberry Cake and Caramel Frosting.......................................................................................................22
Blackberry Jam Cake .....................................................................................................................................23
Broken Glass Cake ..........................................................................................................................................24
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Brown Sugar Cake ..........................................................................................................................................25
Brown Sugar Loaf Cake .................................................................................................................................26
Brownstone Front Cake .................................................................................................................................27
Bumpy Highway Cake ....................................................................................................................................28
Buttery Cinnamon Cake.................................................................................................................................30
Candied Pineapple Macadamia Loaves ........................................................................................................31
Carrot Cake .....................................................................................................................................................32
Carrot Cake with Rum Sauce ........................................................................................................................33
Chilled Raspberry Bavarian Cake ................................................................................................................34
Chocolate Bondage with Lush Chocolate Sauce ..........................................................................................35
Chocolate Chip Bundt Cake ..........................................................................................................................36
Chocolate Chip Beer and Sour Cream Cake ................................................................................................37
Chocolate Macaroon Tunnel Cake ................................................................................................................38
Coconut Marzipan Cake ................................................................................................................................39
Chocolate Raspberry Bundt Cake .................................................................................................................40
Chocolate Raspberry Pudding Cake .............................................................................................................41
Chocolate Sin Cake .........................................................................................................................................42
Chocolate Suicide ............................................................................................................................................43
Chocolate Zucchini Cake ...............................................................................................................................44
Chocolate−Peanut Butter Cake .....................................................................................................................45
Cinnamon Robed Apple Cake .......................................................................................................................46
Cinnamon Sour Cream Cake .........................................................................................................................47
Coconut Bundt Cake with Powdered Sugar Glaze ......................................................................................48
Cranberry Sauce Cake ...................................................................................................................................49
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Table of Contents
Cranberry Spice Cake ....................................................................................................................................50
Date and Nut Cake ..........................................................................................................................................51
Date Cake .........................................................................................................................................................52
Devil's Food Cake with Caramelized Bananas ............................................................................................53
Dirt Cake..........................................................................................................................................................55
Doctor Bird Cake ............................................................................................................................................56
End of the Rainbow Cake...............................................................................................................................57
Fig Preserves Cake ..........................................................................................................................................58
French Chocolate Hazelnut Cake ..................................................................................................................59
Fresh Apple Cake ............................................................................................................................................60
Fresh Fig Cake ................................................................................................................................................61
Fresh Orange Bundt Cake .............................................................................................................................62
Frozen White Chocolate and Raspberry Mousse Cake...............................................................................63
Funnel Cakes ...................................................................................................................................................64
German Bundt Cake .......................................................................................................................................65
German Chocolate Bundt Cake .....................................................................................................................66
German Marble Cake .....................................................................................................................................67
Glazed Tollhouse Cake ...................................................................................................................................68
Godiva Hot Chocolate Cake ...........................................................................................................................69
Grand Illusion Cake .......................................................................................................................................70
Green Tomato Cake ........................................................................................................................................71
Gumdrop Cake ................................................................................................................................................72
Gumdrop Loaves .............................................................................................................................................73
Hawaiian Dream Cake ...................................................................................................................................74
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Hawaiian Macadamia Nut Cake....................................................................................................................75
Hazelnut Cake .................................................................................................................................................76
Heavenly Cream Cake ....................................................................................................................................77
Honey Cake......................................................................................................................................................78
Jam Cake .........................................................................................................................................................79
Jell−O Cake .....................................................................................................................................................80
Jelly Bean Confetti Cake ................................................................................................................................81
Kentucky Butter Cake ....................................................................................................................................82
Kiwi Mousse Cake...........................................................................................................................................83
Kiwi Yogurt Cake ...........................................................................................................................................85
Lemon Cheese Bundt Cake ............................................................................................................................86
Maraschino Cherry Cake ...............................................................................................................................87
Maraschino Cherry Kuchen ..........................................................................................................................88
Marmalade Cake .............................................................................................................................................89
Nut Cake Deluxe .............................................................................................................................................90
Nutty Pretzel Bundt Cake ..............................................................................................................................91
Orange Almond Cake .....................................................................................................................................92
Orange Cake ....................................................................................................................................................93
Orange Crunch Cake ......................................................................................................................................94
Orange Date Cake ...........................................................................................................................................95
Orange−Poppy Seed Cake ..............................................................................................................................96
"Out of this World" Cake ..............................................................................................................................97
Peach Bundt Cake ...........................................................................................................................................98
Peanut Butter and Hot Fudge Pudding Cake...............................................................................................99
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Table of Contents
Perfect Sponge Cake .....................................................................................................................................100
Philly Fluff .....................................................................................................................................................101
Pinch Cake .....................................................................................................................................................102
Plum Cake......................................................................................................................................................103
Popcorn Cake ................................................................................................................................................104
Porcupine Icebox Cake .................................................................................................................................105
Pork 'n' Beans Cake......................................................................................................................................106
Princess Cake ................................................................................................................................................107
Rainbow Butter Cake ...................................................................................................................................109
Raspberry Chocolate Fudge Red Velvet Cake ...........................................................................................110
Raspberry Cream Cake ................................................................................................................................111
Raspberry Swirl Butter Cake ......................................................................................................................112
Raspberry Swirl Cake ..................................................................................................................................113
Root Beer Float Cake....................................................................................................................................114
Shaker Cider Cake ........................................................................................................................................115
Singing Cake ..................................................................................................................................................116
Sour Cream Pumpkin Cake .........................................................................................................................117
Spiced Sweet Potato Cake with Brown Sugar Icing ..................................................................................118
St. Louis Lemon Cake...................................................................................................................................119
Strawberry Cream Cheese Tunnel Cake ....................................................................................................120
Strawberry Diet Cake ...................................................................................................................................121
Strawberry Tunnel Cream Cake .................................................................................................................122
Strawberry−Carrot Cake .............................................................................................................................123
Strawberry−Pineapple Bundt Cake ............................................................................................................124
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Sugarplum Bundt Cake ................................................................................................................................125
Tangerine Bundt Cake .................................................................................................................................126
Three Ways to Heaven Cake ........................................................................................................................128
Toffee Treasure Cake ...................................................................................................................................129
Toll House Bundt Cake ................................................................................................................................130
Tomato Soup Cake ........................................................................................................................................131
Triple Chocolate Raspberry Fantasy ..........................................................................................................132
Tucson Lemon Cake .....................................................................................................................................133
Tunnel of Fudge Cake ..................................................................................................................................134
Vanilla Wafer Cake ......................................................................................................................................135
Walnut Cake with Coffee Syrup ..................................................................................................................136
Banana Butterfinger Cake ...........................................................................................................................137
Butterfinger Cake .........................................................................................................................................139
Butterfinger Crumb Cake ............................................................................................................................140
Gooey Butterfinger Cake .............................................................................................................................141
Heath Bar Cheesecake ..................................................................................................................................142
Heath Bar Cake .............................................................................................................................................143
Hershey Bar Pound Cake .............................................................................................................................144
Junior Mint Cheesecake ...............................................................................................................................145
Milky Way Cake ...........................................................................................................................................146
Mounds Candy Bar Cake .............................................................................................................................147
Peanut Butter Snack Cake ...........................................................................................................................148
Peppermint Cheesecake................................................................................................................................149
Snickers Bar Cheesecake ..............................................................................................................................150
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Tootsie Roll Cheesecake ...............................................................................................................................151
Amaretto Dream Cupcakes with Amaretto Butter Frosting ....................................................................152
Brownie Cupcakes ........................................................................................................................................153
Buttermilk Orange Cupcakes ......................................................................................................................154
Cheesecake Cupcakes ...................................................................................................................................155
Cheesy Chocolate Cupcakes.........................................................................................................................156
Chocolate Cupcakes filled with Peanut Butter Cups.................................................................................157
Coconut and Raspberry Cupcakes ..............................................................................................................158
Crazy Cupcakes ............................................................................................................................................159
Cream−Filled Cupcakes ...............................................................................................................................160
Golden Vanilla Cupcakes .............................................................................................................................161
Killer Cupcakes .............................................................................................................................................162
Lemon Cream Cupcakes ..............................................................................................................................163
Lemon Zest Cupcakes...................................................................................................................................164
Mole Hole Cupcakes .....................................................................................................................................165
Mom's Chocolate Cupcakes .........................................................................................................................166
Moon Rocks ...................................................................................................................................................167
Ooey−Gooey Stuffed Cupcakes ...................................................................................................................168
Pastel Cupcakes .............................................................................................................................................169
Peaches 'n' Cream Cheesecake Cupcakes ..................................................................................................170
Peanut Butter Cups Cupcakes .....................................................................................................................171
Pineapple Tea Cakes .....................................................................................................................................172
Raspberry Cup Cakes...................................................................................................................................173
Red Velvet Cupcakes ....................................................................................................................................174
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S'More Cupcakes ..........................................................................................................................................175
Shoofly Cupcakes ..........................................................................................................................................176
Strawberry Cornmeal Muffin Cakes ..........................................................................................................177
Tender Chocolate Cupcakes ........................................................................................................................178
Tomato Soup Cupcakes ................................................................................................................................179
Upside−Down Chocolate Cupcakes .............................................................................................................180
Whoopie Cupcakes........................................................................................................................................181
Apricot Brandy Fruitcake ............................................................................................................................182
Best Ever Fruitcake ......................................................................................................................................183
Black Fruitcake .............................................................................................................................................184
Brazil Nut Cake .............................................................................................................................................186
Carrot Fruitcake ...........................................................................................................................................187
Chip and Cherry Fruitcake..........................................................................................................................188
Chocolate Cherry Fruitcake ........................................................................................................................189
Chocolate Christmas Cake ...........................................................................................................................190
Chocolate Fruitcakes ....................................................................................................................................191
Chocolate−Hazelnut Panforte (Italian Fruitcake) .....................................................................................194
Clear Creek Fruitcake ..................................................................................................................................196
Crushed Pineapple Fruitcake ......................................................................................................................198
Dark Rum Nut Fruitcake .............................................................................................................................199
Drunken Fruit Cake .....................................................................................................................................200
Dundee Cake..................................................................................................................................................201
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The Ultimate Cake Book
Table of Contents
Election Cake .................................................................................................................................................202
Elegant White Fruit Cake ............................................................................................................................203
French Fruitcake ...........................................................................................................................................204
Fruitcake ........................................................................................................................................................205
Fruitcake Supreme........................................................................................................................................206
Fruitcakes in Candied Grapefruit Shells ....................................................................................................207
Generations Fruitcake ..................................................................................................................................208
Holiday Delight Fruitcake ............................................................................................................................209
Icebox Fruitcake............................................................................................................................................210
Japanese Fruit Cake .....................................................................................................................................211
Keebler No−Bake Fruitcake.........................................................................................................................212
Lemon Fruitcake ...........................................................................................................................................213
Lemon−Pecan Fruitcake ..............................................................................................................................214
Marmalade Cake ...........................................................................................................................................215
Miniature Fruit Cakes ..................................................................................................................................216
Mrs. Crowther's Applesauce Cake ..............................................................................................................217
Murrumbidgee Cake ....................................................................................................................................218
New Orleans Fruitcake .................................................................................................................................219
No−Bake Fruitcake .......................................................................................................................................220
No−Bake Icebox Fruitcake ...........................................................................................................................221
Orange Slice Fruitcake .................................................................................................................................222
Pecan Whiskey Cake.....................................................................................................................................223
Pineapple−Macadamia Fruitcake................................................................................................................224
Queensland Cake ..........................................................................................................................................225
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Quick Mincemeat Fruitcake ........................................................................................................................226
Rich Italian Fruitcake...................................................................................................................................227
Rum Fruit Cake ............................................................................................................................................228
Spicy Banana Fruit Cake .............................................................................................................................229
Stained Glass Fruit Cake..............................................................................................................................230
Stirring Fruit Cake .......................................................................................................................................231
Sweet Potato Fruit Cake ...............................................................................................................................232
Tiny Christmas Fruit Cakes ........................................................................................................................233
Tropical Fruitcake ........................................................................................................................................234
Vanilla Wafer Fruitcake...............................................................................................................................235
Watermelon Pickle Fruit Cake ....................................................................................................................236
Wedding Fruit Cake .....................................................................................................................................237
Wesson's Famous Fruitcake.........................................................................................................................238
White Fruitcake ............................................................................................................................................239
Yuletide Dark Fruit Cake ............................................................................................................................240
Zucchini Fruitcake ........................................................................................................................................241
7−Minute Frosting ........................................................................................................................................242
Almond Butter Cream Icing ........................................................................................................................243
Almond Paste Frosting .................................................................................................................................244
Amaretto Butter Frosting.............................................................................................................................245
Angel Mallow Frosting .................................................................................................................................246
Banana Icing ..................................................................................................................................................247
Basic Frosting ................................................................................................................................................248
Bluegrass White Bourbon Frosting .............................................................................................................249
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Table of Contents
Broiled Cake Topping...................................................................................................................................250
Brown Beauty Frosting.................................................................................................................................251
Brown Butter Brandy Frosting....................................................................................................................252
Brown Sugar Marshmallow Frosting..........................................................................................................253
Butter Cream Decorator Icing .....................................................................................................................254
Butter Cream Frosting .................................................................................................................................255
Butter Cream Icing .......................................................................................................................................256
Butter Custard Filling ..................................................................................................................................257
Butterscotch Frosting ...................................................................................................................................258
Candied Flowers............................................................................................................................................259
Caramel Butter Nut Icing ............................................................................................................................260
Caramel Fluff Frosting .................................................................................................................................261
Caramel Frosting ..........................................................................................................................................262
Caramel Icing ................................................................................................................................................263
Caramel Whip Frosting ................................................................................................................................264
Chantilly Cream Filling ................................................................................................................................265
Chocolate Brandy Frosting ..........................................................................................................................266
Chocolate Butter Icing ..................................................................................................................................267
Chocolate Buttercream Frosting .................................................................................................................268
Chocolate Clay Roses ....................................................................................................................................269
Chocolate Fudge Icing ..................................................................................................................................270
Chocolate Honey Nut Frosting ....................................................................................................................271
Chocolate Mocha Frosting ...........................................................................................................................272
Chocolate Whipped Cream ..........................................................................................................................273
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Table of Contents
Chocolate Buttercream and Vanilla Buttercream .....................................................................................274
Classic Butter Creams for Cakes and Tortes .............................................................................................275
Clear Lemon Filling ......................................................................................................................................277
Clear Orange Filling .....................................................................................................................................278
Coconut Frosting ...........................................................................................................................................279
Coffee Buttercream Frosting .......................................................................................................................280
Coffee Icing ....................................................................................................................................................281
Confectioners' Sugar Glaze ..........................................................................................................................282
Confectioners' Sugar Icing ...........................................................................................................................283
Cool Whip Frosting.......................................................................................................................................284
Cranberry Frosting .......................................................................................................................................285
Cream Cheese Frosting ................................................................................................................................286
Cream Cheese Frosting with Frangelico.....................................................................................................287
Creamy Blender Chocolate Frosting ...........................................................................................................288
Creamy Cherry Frosting ..............................................................................................................................289
Creamy Frostings ..........................................................................................................................................290
Creamy Icing .................................................................................................................................................291
Creamy Peanut Butter Icing ........................................................................................................................292
Creme Patisserie............................................................................................................................................293
Custard Cream Filling ..................................................................................................................................294
Dark Chocolate Ganache Filling, Frosting and Sauce ..............................................................................295
Decorating or Piping Gel ..............................................................................................................................296
Dream Whip® Frosting ................................................................................................................................297
Dry Coconut−Pecan Frosting.......................................................................................................................298
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Earl Grey Tea Ganache ................................................................................................................................299
Egg Nog Icing ................................................................................................................................................300
Flavored Seven Minute Frosting .................................................................................................................301
Flour Frosting................................................................................................................................................302
Fluffy Bakeshop Icing ...................................................................................................................................303
Fluffy Buttercream Icing ..............................................................................................................................304
Fluffy Chocolate Frosting.............................................................................................................................305
Fluffy Cocoa Topping ...................................................................................................................................306
Fluffy White Frosting ...................................................................................................................................307
French Silk Frosting .....................................................................................................................................308
Ganache .........................................................................................................................................................309
Grandma's Chocolate Fudge Icing ..............................................................................................................310
Hershey's Chocolate Frosting ......................................................................................................................311
Hershey's One−Bowl Buttercream Frosting ..............................................................................................312
Instant Pudding Icing ...................................................................................................................................313
Jell−O® Frosting ...........................................................................................................................................314
Kool−Aid Frosting ........................................................................................................................................315
Lemon Cornstarch Filling ............................................................................................................................316
Maple Butter Icing ........................................................................................................................................317
Maple Frosting ..............................................................................................................................................318
Marshmallow Frosting .................................................................................................................................319
Marshmallow Fudge Frosting ......................................................................................................................320
Mexican Chocolate Frosting ........................................................................................................................321
Mocha Icing ...................................................................................................................................................322
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Mock Twinkie® Filling .................................................................................................................................323
No−Cook Marshmallow Frosting ................................................................................................................324
Old−Fashioned Caramel Icing .....................................................................................................................325
Orange Filling................................................................................................................................................326
Orange Icing ..................................................................................................................................................327
Orange Pineapple Icing ................................................................................................................................328
Orange Water or Rose Water Icing ............................................................................................................329
Ornamental Frosting ....................................................................................................................................330
Ornamental Meringue Frosting...................................................................................................................331
Peanut Butter Frosting .................................................................................................................................332
Peanut Butter Icing .......................................................................................................................................333
Penuche Icing ................................................................................................................................................334
Peppermint Frosting .....................................................................................................................................335
Petit Fours Icing ............................................................................................................................................336
Pineapple Glaze .............................................................................................................................................337
Pineapple−Marshmallow Filling..................................................................................................................338
Pound Cake Glaze .........................................................................................................................................339
Praline Topping .............................................................................................................................................340
Pumpkin Frosting .........................................................................................................................................341
Raspberry Butter Cream Frosting ..............................................................................................................342
Raspberry Filling ..........................................................................................................................................343
Raspberry Icing .............................................................................................................................................344
Red Earth Frosting .......................................................................................................................................345
Rocky Road Frosting ....................................................................................................................................346
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Table of Contents
Royal Icing .....................................................................................................................................................347
Sea Foam Frosting ........................................................................................................................................348
Shaving Cream Icing ....................................................................................................................................349
Sour Cream Frosting ....................................................................................................................................350
Stabilized Whipped Cream Icing ................................................................................................................351
Strawberry Cream Filling ............................................................................................................................352
Strawberry Fluff Frosting ............................................................................................................................353
Strawberry Glaze ..........................................................................................................................................354
Sweetened Whipped Cream .........................................................................................................................355
Swirl Frosting ................................................................................................................................................356
Tart Lemon Frosting ....................................................................................................................................357
Vanilla Custard Filling .................................................................................................................................358
Walnut Filling................................................................................................................................................359
Whipped Cream Filling ................................................................................................................................360
Whipped Cream Frosting.............................................................................................................................361
Whipped Fruit Filling ...................................................................................................................................362
Whipped Gelatin Icing .................................................................................................................................363
Whipped Topping .........................................................................................................................................364
Whippy Icing .................................................................................................................................................365
White Chocolate Cream Cheese Butter Cream .........................................................................................366
White Fudge Frosting ...................................................................................................................................367
White Ganache ..............................................................................................................................................368
White Mountain Frosting .............................................................................................................................369
Wilton Buttercream Icing ............................................................................................................................370
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Table of Contents
Yummy Fudge Frosting ................................................................................................................................371
Banana Split Ice Cream Cake ......................................................................................................................372
Black Forest Ice Cream Cake ......................................................................................................................373
Brownie Ice Cream Cake .............................................................................................................................374
Brownie Raspberry Ice Cream Cake ..........................................................................................................375
Butterfinger Ice Cream Cake ......................................................................................................................376
Carnival Ice Cream Cake .............................................................................................................................377
Chips Ahoy Ice Cream Cake ........................................................................................................................378
Chocolate Ice Cream Cake Roll...................................................................................................................379
Coffee−Mint Ice Cream Cake ......................................................................................................................380
Coffee−Toffee Ice Cream Cake....................................................................................................................381
Dairy Queen Ice Cream Cake ......................................................................................................................382
Heath Bar Ice Cream Cake ..........................................................................................................................383
Ice Cream Cake .............................................................................................................................................384
Ice Cream Cake Roll .....................................................................................................................................385
Ice Cream Crunch Cake ...............................................................................................................................386
No Bake Peppermint Ice Cream Cake ........................................................................................................387
Nutella Ice Cream Torte ...............................................................................................................................388
Oreo Ice Cream Cake ...................................................................................................................................389
Peanut Butter Ice Cream Cake ....................................................................................................................390
Peppermint Ice Cream Cake........................................................................................................................391
Praline Ice Cream Cake ...............................................................................................................................392
Rainbow Ice Cream Cake ............................................................................................................................393
Rainbow Sherbet Roll ...................................................................................................................................394
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Table of Contents
Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce..........................................................395
Red Velvet Ice Cream Cake .........................................................................................................................396
Seven−Layer Ice Cream Cake .....................................................................................................................398
Strawberry Ice Cream Torte .......................................................................................................................399
Turtle Brownie Ice Cream Cake .................................................................................................................400
1−2−3−4 Cake ................................................................................................................................................401
A Chocolate Miracle .....................................................................................................................................402
Alaskan Crude ...............................................................................................................................................403
Alaskan Gold Rush Cake .............................................................................................................................404
All Chocolate Boston Cream Cake ..............................................................................................................405
Almond Cake with Raspberry Sauce ..........................................................................................................406
Almond Pear Cake ........................................................................................................................................407
Amalgamation Cake .....................................................................................................................................408
Amaretto Cake ..............................................................................................................................................409
Ancho Chile Devil's Food Cake ...................................................................................................................410
Angel Cream Cake ........................................................................................................................................411
Angel Food Cake Surprise ...........................................................................................................................412
Apple Cake with Hot Buttered Rum Sauce ................................................................................................413
Apple Dumpling Cake ..................................................................................................................................414
Apple Pie Cake with Rum Butter Sauce .....................................................................................................415
Apple Skillet Cake.........................................................................................................................................416
Arizona Cake .................................................................................................................................................417
Atomic Cake ..................................................................................................................................................418
Aunt Jenny's Peerless Coconut Cake ..........................................................................................................419
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Aunt Rae's Dutch Hustle Cake ....................................................................................................................420
Baba's Apple Cake ........................................................................................................................................421
Baked Strawberry Shortcake.......................................................................................................................422
Banana Butterfinger Cake ...........................................................................................................................423
Banana Cake..................................................................................................................................................425
Banana Cream Cake .....................................................................................................................................426
Banana Date Dream Cake ............................................................................................................................427
Banana Split Cake.........................................................................................................................................428
Best and Moistest Chocolate Cake ..............................................................................................................429
Best−Loved Chocolate Cake ........................................................................................................................430
Black Forest Cake .........................................................................................................................................431
Black Forest Cherry Cake............................................................................................................................432
Black Magic Cake .........................................................................................................................................434
Black Midnight Cake ....................................................................................................................................435
Black Raspberry Sheet Cake .......................................................................................................................436
Blue Ribbon Carrot Cake ............................................................................................................................437
Blueberry Dump Cake ..................................................................................................................................439
Butter Mint Cake ..........................................................................................................................................440
Boston Cream Pie ..........................................................................................................................................441
Bride's Cake ..................................................................................................................................................442
Burnt Sugar Cake .........................................................................................................................................443
Burnt Sugar Cake with Burnt Sugar Frosting ...........................................................................................444
Butter Almond Cake .....................................................................................................................................445
Butter Cake with Fruit .................................................................................................................................446
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Butter Pecan Strawberry Shortcake ...........................................................................................................447
Butterscotch Cake .........................................................................................................................................448
Cannoli Cake .................................................................................................................................................449
Cappuccino Mousse Cake ............................................................................................................................450
Caramel Cake ................................................................................................................................................451
Caramel Cake with Caramel Nut Frosting ................................................................................................452
Caribbean Banana Cake ..............................................................................................................................453
Carrot Cake ...................................................................................................................................................454
Carrot Cake Supreme...................................................................................................................................455
Carrot Sheet Cake.........................................................................................................................................456
Champagne Cake ..........................................................................................................................................457
Cherry Almond Cake ...................................................................................................................................458
Cherry Marzipan Cake ................................................................................................................................459
Cherry Ripple Rose Cake .............................................................................................................................460
Chocolate Almond Raspberry Heaven........................................................................................................461
Chocolate Applesauce Cake .........................................................................................................................463
Chocolate Applesauce Rum Cake................................................................................................................464
Chocolate Buttermilk Cake ..........................................................................................................................465
Chocolate Buttermilk Sheet Cake ...............................................................................................................466
Chocolate Cake..............................................................................................................................................467
Chocolate Celebration Cake ........................................................................................................................468
Chocolate−Cherry Kuchen ..........................................................................................................................469
Chocolate Chip Crater Cake........................................................................................................................470
Chocolate Chip Date Nut Cake ....................................................................................................................471
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Chocolate Coca−Cola Cake ..........................................................................................................................472
Chocolate Covered Cake ..............................................................................................................................473
Chocolate Covered Strawberry Cake .........................................................................................................475
Chocolate Eclair Cake ..................................................................................................................................476
Chocolate Eggnog Layer Cake ....................................................................................................................477
Chocolate Gooey Butter Cake......................................................................................................................479
Chocolate Greeting Card Cake....................................................................................................................480
Chocolate Ice Box Cake ................................................................................................................................481
Chocolate Kraut Cake ..................................................................................................................................482
Chocolate Malt Treasure Cake ....................................................................................................................483
Chocolate Marshmallow Creme Cake ........................................................................................................484
Chocolate Mayonnaise Cake ........................................................................................................................485
Chocolate Mousse Cake ................................................................................................................................486
Chocolate Oatmeal Cake ..............................................................................................................................487
Chocolate Raspberry Cobbler Cake ...........................................................................................................488
Chocolate Sheath Cake .................................................................................................................................489
Chocolate Strawberry Shortcake ................................................................................................................490
Chocolate Town Special Cake......................................................................................................................491
Chocolate Zucchini Cake .............................................................................................................................492
Chocolate−Mint Brownie Cake ...................................................................................................................493
Chocolate, Rum and Almond Cake .............................................................................................................495
Cinnamon Toast Cake ..................................................................................................................................496
Citrus Cream−Frosted Deep Dark Chocolate Cake ..................................................................................497
Clabber Cake .................................................................................................................................................498
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Table of Contents
Coca−Cola Carrot Cake ...............................................................................................................................499
Cocoa Cake ....................................................................................................................................................500
Collector's Cocoa Cake.................................................................................................................................501
Cranberry Cake ............................................................................................................................................502
Cranberry Cake with Butter Sauce.............................................................................................................503
Cranberry Sauce Cake .................................................................................................................................504
Crazy Cake ....................................................................................................................................................505
Cream Cheese Sheet Cake............................................................................................................................506
Cream Puff Cake...........................................................................................................................................507
Dark Chocolate Pecan Torte ........................................................................................................................508
Delicate White Cake with Lemon Filling ....................................................................................................509
Devil's Food Cake .........................................................................................................................................510
Double Cherry Refrigerator Sheet Cake ....................................................................................................511
Egg Noodle Cake ...........................................................................................................................................512
Egyptian Chocolate Cake .............................................................................................................................513
English Toffee Crunch Cake ........................................................................................................................514
Esther's Orange−Marmalade Layer Cake .................................................................................................515
Fiery Chocolate Cake ...................................................................................................................................517
Fresh Coconut Cake .....................................................................................................................................518
Fresh Orange Italian Cream Cake ..............................................................................................................519
Fresh Peach Cake ..........................................................................................................................................521
Fruit Cocktail Cake ......................................................................................................................................522
Fudge Bottom Fantasy ..................................................................................................................................523
Fudgy Triple Chocolate Brownie Cake.......................................................................................................524
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Table of Contents
General Robert E. Lee Cake ........................................................................................................................525
George Washington Cake.............................................................................................................................526
German Apple Skillet Cake .........................................................................................................................527
German Chocolate Cake ..............................................................................................................................528
German Peach Cake .....................................................................................................................................530
German Sweet Chocolate Cake ...................................................................................................................531
Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting..........................................................532
Gingerbread Cake .........................................................................................................................................533
Gingerbread Cake with Pudding Sauce ......................................................................................................534
Gold Nugget Chocolate Cake .......................................................................................................................535
Gooey Coconut Cake ....................................................................................................................................536
Gooey Garden Carrot Cake .........................................................................................................................538
Graham Cracker Cake .................................................................................................................................539
Granny Cake .................................................................................................................................................540
Gypsy John ....................................................................................................................................................541
Halekulani Coconut Cake ............................................................................................................................542
Hazelnut Cake ...............................................................................................................................................543
Heath® Bar Cake ..........................................................................................................................................544
Heaven and Hell Cake ..................................................................................................................................545
Heavenly Hash Cake .....................................................................................................................................547
Honey Cake....................................................................................................................................................548
Hot Fudge Cake.............................................................................................................................................549
Hot Milk Cake ...............................................................................................................................................550
Hummingbird Cake ......................................................................................................................................551
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Table of Contents
Hundred and One Holes Cake (T&T) .........................................................................................................552
Iowa Applesauce Cake ..................................................................................................................................553
Irish Oatmeal−Whiskey Cake ......................................................................................................................554
Italian Cream Cake.......................................................................................................................................555
Jam−Filled Carrot Cake...............................................................................................................................556
Judy's Apple Slab Cake ................................................................................................................................557
Juicy Coconut Raspberry Cake ...................................................................................................................558
Kentucky Cream Cake .................................................................................................................................559
Kentucky Jam Cake ......................................................................................................................................560
Kitty Litter Cake ...........................................................................................................................................561
Lady Baltimore Cake ....................................................................................................................................562
Lane Cake ......................................................................................................................................................563
Lazy Daisy Cake ............................................................................................................................................565
Lemon Balm Cake.........................................................................................................................................566
Lemon Butter Layers with Nut Crunch......................................................................................................567
Lemon Crackle Cake ....................................................................................................................................568
Lemon Gold Cake .........................................................................................................................................569
Lemonade Layer Cake .................................................................................................................................570
Lemony White Cake with Milk Chocolate Ganache .................................................................................572
Light Banana Coconut Cake ........................................................................................................................574
Lorraine Mosley's Saucepan Chocolate Cake ............................................................................................575
LuAnn's Coconut−Cherry Cake with Cherry−Coconut Frosting ...........................................................576
Macaroon Cookie Cake ................................................................................................................................577
Magnolia Petal Cake with Buttercream Icing ............................................................................................578
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Table of Contents
Mama's Never Fail Chocolate Cake ............................................................................................................579
Mamoo's Soggy Coconut Cake ....................................................................................................................580
Mandarin Orange Cake ...............................................................................................................................582
Maraschino Cream Cake .............................................................................................................................583
Marshmallow Strawberry Shortcake ..........................................................................................................584
Marzipan Cake with Raspberry Sauce .......................................................................................................585
Mayonnaise Cake ..........................................................................................................................................586
Melting Orange Cake (Fondant à l'Orange) ..............................................................................................587
Mexican Chocolate Cake ..............................................................................................................................588
Minnehaha Cake ...........................................................................................................................................589
Miracle Whip Chocolate Cake .....................................................................................................................590
Mississippi River Mud Cake ........................................................................................................................591
Mocha Sheet Cake with Pecans ...................................................................................................................592
Moist Chocolate Cake ...................................................................................................................................593
Moist Pumpkin Sheet Cake ..........................................................................................................................594
Molasses Cake ...............................................................................................................................................595
Moravian Sugar Cake...................................................................................................................................596
Mother Lode Carrot Cake with Cream Cheese Frosting..........................................................................597
Mousse−in−the−Middle Cake ......................................................................................................................598
Nashville's One−Pan Fudge Cake................................................................................................................599
Nescafe Cake..................................................................................................................................................600
No−Bake Cherry Custard Cake ..................................................................................................................601
No Bake Twinkies Cake................................................................................................................................602
Nut Cake ........................................................................................................................................................603
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Table of Contents
Oatmeal Cake ................................................................................................................................................604
Oatmeal Peanut Butter Cake .......................................................................................................................605
Old Fashioned Jam Cake .............................................................................................................................606
Old South Caramel Cake .............................................................................................................................607
Ooey Gooey Caramel Apple Cake ...............................................................................................................608
Orange Cocoa Cake ......................................................................................................................................609
Orange−Orange Cake ...................................................................................................................................610
Orange Slice Cake .........................................................................................................................................611
Orange Snow Ball Cake................................................................................................................................612
Orange−Date Cake........................................................................................................................................613
Oreo Cookie Cake .........................................................................................................................................614
Paradise Cake ................................................................................................................................................615
Peach Cake ....................................................................................................................................................616
Peach Custard Cake .....................................................................................................................................617
Peach Snack Cake .........................................................................................................................................618
Peach−Almond Cake ....................................................................................................................................619
Peach−Custard Kuchen ................................................................................................................................620
Peaches and Cream Brunch Cake ...............................................................................................................621
Peaches and Cream Cake .............................................................................................................................622
Peanut Butter and Jelly Cake ......................................................................................................................623
Peanut Butter Cake.......................................................................................................................................624
Peanut Butter Meltaway Cake .....................................................................................................................625
Peanut Butter Sheet Cake ............................................................................................................................626
Pecan Cake ....................................................................................................................................................627
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Table of Contents
Philadelphia Butter Cake .............................................................................................................................628
Picnic Caramel Cake ....................................................................................................................................629
Pineanna Nut Cake .......................................................................................................................................630
Pineapple Butternut Cake ............................................................................................................................631
Pineapple Cake ..............................................................................................................................................632
Pineapple Cake with Pineapple Cream Cheese Frosting ..........................................................................633
Pineapple Cake with Ginger Frosting .........................................................................................................634
Pink Lady® Down Under Cake ...................................................................................................................635
Praline Cake ..................................................................................................................................................636
Praline Carrot Cake .....................................................................................................................................637
President Eisenhower's Favorite Cake .......................................................................................................639
Princess Diana's Wedding Cake ..................................................................................................................640
Puerto Rican Coconut Cake .........................................................................................................................641
Pumpkin Cake with Caramel Cream Cheese Frosting .............................................................................642
Queen Elizabeth Cake ..................................................................................................................................644
Quickie Cake 'n' Cheese Bake .....................................................................................................................645
Raisin Cake ....................................................................................................................................................646
Raspberry Angel Cheese Cake ....................................................................................................................647
Raspberry Batter Cake.................................................................................................................................648
Raspberry Cake ............................................................................................................................................649
Raspberry Custard Kuchen .........................................................................................................................650
Raspberry Nut Cake .....................................................................................................................................651
Red Devil Magic Mayonnaise Cake.............................................................................................................652
Red Devil's Food Cake..................................................................................................................................653
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Table of Contents
Red Earth Cake .............................................................................................................................................654
Red Velvet Cake ............................................................................................................................................655
Red, Red Devil's Food Cake .........................................................................................................................656
Reese's Peanut Butter Cake .........................................................................................................................657
Revanie (Greek Yogurt Cake) .....................................................................................................................658
Rhubarb Cake with Rhubarb Sauce ...........................................................................................................659
Rhubarb Nut Streusel Cake .........................................................................................................................660
Rose Petal Cake .............................................................................................................................................661
Rosemary Apple Cake ..................................................................................................................................662
Rum−Apple Cake ..........................................................................................................................................663
Sauerkraut Apple Cake ................................................................................................................................664
Shortcake .......................................................................................................................................................665
Skillet Peach Cake.........................................................................................................................................666
S'More Snack Cake.......................................................................................................................................667
Sour Cherry Cake .........................................................................................................................................668
Sour Cream Blueberry Cake .......................................................................................................................669
Sour Cream Cookie Cake .............................................................................................................................670
Sour Cream Peach Kuchen ..........................................................................................................................671
South Carolina Fresh Peach Cake...............................................................................................................672
Southern Fresh Banana Layer Cake ...........................................................................................................673
Spanish Bar Cake ..........................................................................................................................................674
Spice Cake......................................................................................................................................................675
St. Louis Gooey Butter Cake........................................................................................................................676
St. Louis Ooey Gooey Berry Butter Cake ...................................................................................................677
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Table of Contents
Stack Cake .....................................................................................................................................................678
Strawberries on the Bottom Cake ...............................................................................................................679
Strawberry Amaretto Cake .........................................................................................................................680
Strawberry Banana Cream Cake ................................................................................................................682
Strawberry Fudge Cake ...............................................................................................................................683
Strawberry Layered Cake ............................................................................................................................684
Strawberry Marshmallow Cake ..................................................................................................................685
Strawberry Ribbon Cake .............................................................................................................................686
Strawberry Short−Cut Cake ........................................................................................................................688
Strawberry−Layered Coconut Cream Cake ..............................................................................................689
Sugar Gingerbread .......................................................................................................................................690
Sweet Potato Cake.........................................................................................................................................691
Sweet Potato Chocolate Nut Cake ...............................................................................................................692
Sweet Potato Layer Cake .............................................................................................................................693
Sweet Potato Layer Cake with Orange Cream Cheese Frosting ..............................................................694
Texas Oatmeal Cake .....................................................................................................................................696
Texas Sheet Cake ..........................................................................................................................................697
Texas Tornado Cake .....................................................................................................................................698
The Ultimate Chocolate Cake ......................................................................................................................699
Three Kings Cake .........................................................................................................................................700
Toll House Layer Cake .................................................................................................................................701
Tomato Soup Cake ........................................................................................................................................702
Topa Topa Tangerine Cake .........................................................................................................................703
Towering Praline Carrot Cake ....................................................................................................................704
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Table of Contents
Tradewinds Carrot Cake .............................................................................................................................706
Tradewinds Pineapple Chocolate Cake ......................................................................................................708
Tres Leches Cake (Cake of Three Milks — Nicaragua) ...........................................................................709
Triple Chocolate Raspberry Fantasy ..........................................................................................................711
Tropical Aroma Cake ...................................................................................................................................712
Twinkie Cake .................................................................................................................................................713
Ultimate Chocolate Cake ..............................................................................................................................714
Vegetable Garden Cake ................................................................................................................................715
Waldorf Astoria Red Cake ...........................................................................................................................716
Watermelon Cake .........................................................................................................................................717
Wellesley Fudge Cake ...................................................................................................................................718
White Chocolate Mud Cake .........................................................................................................................719
White Chocolate Raspberry Cake ...............................................................................................................720
White Chocolate Sheet Cake ........................................................................................................................721
White Fudge Cake.........................................................................................................................................722
White Ivory Cream Cake .............................................................................................................................723
White Texas Sheet Cake ...............................................................................................................................724
Wildflower Honey Cake ...............................................................................................................................725
Williamsburg Orange Cake .........................................................................................................................726
Wooden Spoon Apple Cake..........................................................................................................................727
Zucchini Fudge Cake ....................................................................................................................................728
Apple Pudding Cake .....................................................................................................................................729
Black Forest Pudding Cake..........................................................................................................................730
Blackberry Pudding Cake ............................................................................................................................731
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Table of Contents
Blueberry Pudding Cake ..............................................................................................................................732
Caramel Apple Pudding Cake .....................................................................................................................733
Caramel Pear Pudding Cake .......................................................................................................................734
Cherry Pudding Cake ...................................................................................................................................735
Chocolate Eclair Pudding Cake ...................................................................................................................736
Chocolate Espresso Pudding Cake ..............................................................................................................737
Chocolate Pudding Cake ..............................................................................................................................738
Cinnamon Pudding Cake .............................................................................................................................739
Date Nut Pudding Cake ................................................................................................................................740
Fudge Puddin' Cake .....................................................................................................................................741
Gingerbread Pudding Cake .........................................................................................................................742
Key Lime Pudding Cake ..............................................................................................................................743
Lemon Buttermilk Pudding Cake ...............................................................................................................744
Lemon Puddin' Cake ....................................................................................................................................745
Lemon Pudding Cake ...................................................................................................................................746
Mocha Fudge Puddin' Cake .........................................................................................................................747
Orange Pudding Cake ..................................................................................................................................748
Praline Pudding Cake ...................................................................................................................................749
Raspberry Pudding Cake .............................................................................................................................750
Red Velvet Pudding Cake ............................................................................................................................751
Warm Chocolate Raspberry Pudding Cake ...............................................................................................752
Almond Pound Cake .....................................................................................................................................754
Almond Pound Cake with Raspberry Filling .............................................................................................755
Apple Cider Pound Cake..............................................................................................................................757
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Table of Contents
Apricot Brandy Pound Cake........................................................................................................................758
Apricot Rum Pound Cake ............................................................................................................................759
Apricot−Glazed Pound Cake .......................................................................................................................760
Arkansas Black Walnut Pound Cake ..........................................................................................................761
Best Ever Sour Cream Pound Cake ............................................................................................................762
Black Walnut Pound Cake ...........................................................................................................................763
Blackberry Pound Cake ...............................................................................................................................764
Blueberry Cream Cheese Pound Cake .......................................................................................................765
Blueberry Pound Cake .................................................................................................................................766
Brown Sugar Pound Cake ............................................................................................................................767
Butter Cream Pound Cake ...........................................................................................................................768
Buttered Rum Pound Cake ..........................................................................................................................769
Buttermilk Pound Cake ................................................................................................................................770
Butternut Pound Cake ..................................................................................................................................771
Butterscotch−Mocha Pound Cake ...............................................................................................................772
Butterscotch Pound Cake .............................................................................................................................773
Buttery Apple Pound Cake ..........................................................................................................................774
Cardamom−Walnut Pound Cake ................................................................................................................775
Cherry Nut Pound Cake ...............................................................................................................................776
Cherry Pound Cake ......................................................................................................................................777
Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze ..........................................................778
Chocolate Mint Pound Cake ........................................................................................................................779
Chocolate Pound Cake .................................................................................................................................780
Chocolate Raspberry Pound Cake ..............................................................................................................781
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Table of Contents
Chocolate Swirled Pound Cake and Chocolate Sauce ...............................................................................782
Chocolate−Sour Cream Pound Cake ..........................................................................................................783
Citrus Pound Cake with Rum Glaze ...........................................................................................................784
Classic Pound Cake with Strata Variations ...............................................................................................785
Coconut Pound Cake ....................................................................................................................................787
Cranberry Pound Cake ................................................................................................................................788
Cream Cheese Chocolate Chip Pound Cake ..............................................................................................789
Cream Cheese Pound Cake ..........................................................................................................................790
Cream Cheese Pound Cake with Lime Glaze.............................................................................................791
Crystallized Ginger Pound Cake .................................................................................................................792
Date Nut Pound Cake ...................................................................................................................................793
Double Peanut Butter Pound Cake .............................................................................................................794
Eggnog Pound Cake ......................................................................................................................................795
Fig Pound Cake .............................................................................................................................................796
Fruited Pound Cake ......................................................................................................................................797
Georgia Peach Pound Cake..........................................................................................................................798
Ginger Pound Cake.......................................................................................................................................799
Golden Lemon−Squash Pound Cake ..........................................................................................................800
Grasshopper Pound Cake ............................................................................................................................801
Irish Cream and Coffee Pound Cake ..........................................................................................................802
Lemon Cream Cheese Pound Cake .............................................................................................................803
Lemon Pound Cake.......................................................................................................................................804
Lemon−Cornmeal Pound Cake ...................................................................................................................805
Lemon−Glazed Pound Cake ........................................................................................................................806
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Table of Contents
Lime Pound Cake with Caribbean Lime Spread .......................................................................................807
Mahogany Pound Cake ................................................................................................................................808
Mississippi Praline Pound Cake with Bourbon Glaze ...............................................................................809
Old Dominion Pound Cake ..........................................................................................................................810
Old Fashioned Pound Cake..........................................................................................................................811
Orange Brandy Pound Cake ........................................................................................................................812
Orange−Butter Pound Cake ........................................................................................................................813
Orange Pound Cake ......................................................................................................................................814
Orange Pound Cake with Orange−Caramel Sauce ...................................................................................815
Orange Velvet Pound Cake ..........................................................................................................................816
Orange−Coconut Pound Cake .....................................................................................................................817
Oreo Cookie Pound Cake .............................................................................................................................818
Peach Pound Cake ........................................................................................................................................819
Peach Pound Cake with Peach and Cream Cheese Icing ..........................................................................820
Peanut Butter Pound Cake ..........................................................................................................................821
Peppermint Pound Cake ..............................................................................................................................822
Pina Colada Pound Cake..............................................................................................................................823
Pineapple Pound Cake ..................................................................................................................................824
Pineapple Sage Pound Cake .........................................................................................................................825
Pineapple Supreme Pound Cake .................................................................................................................826
Pistachio Pound Cake ...................................................................................................................................827
Polynesian Pound Cake ................................................................................................................................828
Pound Cake....................................................................................................................................................829
Powdered Sugar Pound Cake ......................................................................................................................830
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Table of Contents
Praline Pound Cake ......................................................................................................................................831
Pumpkin Pound Cake with Butter Rum Sauce ..........................................................................................832
Pumpkin Rum Pound Cake .........................................................................................................................833
Red Velvet Pound Cake ................................................................................................................................834
Rose Geranium Buttermilk Pound Cake ....................................................................................................835
Rose Petal Pound Cake .................................................................................................................................836
Rose Water Pound Cake ..............................................................................................................................837
Savage Mountain Pound Cake .....................................................................................................................838
Sesame Pound Cake ......................................................................................................................................839
Seven−Flavor Pound Cake ...........................................................................................................................840
Sour Cream Pound Cake..............................................................................................................................841
Sour Cream Pound Cake with Buttery Orange Syrup..............................................................................842
Strawberry Cream Cheese Pound Cake .....................................................................................................843
Strawberry Yogurt Pound Cake..................................................................................................................844
Sweet Potato Pound Cake with Cinnamon Sauce ......................................................................................845
Tangerine Pound Cake .................................................................................................................................846
Tropical Pound Cake ....................................................................................................................................847
Triple Strawberry Layered Pound Cake ....................................................................................................848
Vanilla Buttermilk Pound Cake ..................................................................................................................849
Virginia Pound Cake ....................................................................................................................................850
Whipping Cream Pound Cake .....................................................................................................................851
White Chocolate Pound Cake ......................................................................................................................852
Yellow Vanilla Pound Cake .........................................................................................................................853
Applesauce Cake Roll ...................................................................................................................................854
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Table of Contents
Black Forest Cherry Roll .............................................................................................................................855
Brandied Apricot Cake Roll ........................................................................................................................856
Caramel Pineapple Cake Roll ......................................................................................................................857
Carrot Cake Roll ...........................................................................................................................................858
Chocolate Almond Cake Roll .......................................................................................................................859
Chocolate Marshmallow Roll.......................................................................................................................860
Chocolate Rum Raspberry Cake Roll .........................................................................................................861
Coconut Lemon Cake Roll ...........................................................................................................................863
Coconut Pineapple Cake Roll ......................................................................................................................864
Jelly Roll ........................................................................................................................................................865
M&M's Roll ...................................................................................................................................................866
Mocha Chocolate Ice Cream Rollup Cake .................................................................................................867
Orange Vanilla Cake Roll ............................................................................................................................868
Peaches and Cream Roll ...............................................................................................................................869
Peppermint Cake Roll ..................................................................................................................................870
Peppermint Pattie Cake Roll .......................................................................................................................871
Pina Colada Cake Roll..................................................................................................................................873
Pineapple Cake Roll ......................................................................................................................................875
Pineapple Jellyroll .........................................................................................................................................876
Pudding Filled Cake Roll .............................................................................................................................877
Pumpkin Cake Roll .......................................................................................................................................878
Pumpkin Cheese Roll ....................................................................................................................................879
Pumpkin Cheesecake Roll ............................................................................................................................880
Raspberry Almond Jellyroll.........................................................................................................................881
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Table of Contents
Raspberry Cheese Cake Roll .......................................................................................................................882
Raspberry Cream Cake Roll........................................................................................................................883
Raspberry Jelly Roll .....................................................................................................................................884
Strawberry and Lemon Cream Roulade ....................................................................................................885
Strawberry Cream Roll ................................................................................................................................886
Tart Lemon Jelly Roll ...................................................................................................................................887
Almond Sponge Cake (Torta de Cielo) .......................................................................................................888
Angel Food Cake ...........................................................................................................................................889
Angel Food Cake with Amaretto−Almond Sauce ......................................................................................890
Brown Sugar Angel Food Cake ...................................................................................................................891
Cappuccino Angel Food Cake with Italian Meringue ...............................................................................892
Chocolate−Orange Angel Food Cake ..........................................................................................................893
Delta Mocha Chiffon Cake ...........................................................................................................................894
Fallen Angel Cake .........................................................................................................................................896
Fresh Orange Sponge Cake..........................................................................................................................897
Lemon−Vanilla Angel Food Cake with Raspberry−Blueberry Sauce .....................................................898
Lime Angel Food Cake .................................................................................................................................900
Maple−Iced Angel Food Cake......................................................................................................................901
Matzo−Lemon Sponge Cake ........................................................................................................................902
Raspberry Chocolate Chiffon Cake ............................................................................................................903
Sponge Cake ..................................................................................................................................................904
Strawberries and Cream Angel Cake .........................................................................................................905
Strawberry Stuffed Angel Food Cake .........................................................................................................906
Texas Angel Cake ..........................................................................................................................................907
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Table of Contents
Yellow Sponge Cake .....................................................................................................................................908
Banana Split Shortcakes...............................................................................................................................909
Bing Cherry Shortcakes ...............................................................................................................................910
Bisquick Shortcakes ......................................................................................................................................911
Bittersweet Molten Chocolate Cakes with Coffee Ice Cream ...................................................................912
Burnt−Butter Baby Cakes ............................................................................................................................913
Cheesecake Cups ...........................................................................................................................................914
Cherry Baby Cakes .......................................................................................................................................915
Chocolate Cheesecake "Petit Fours" ..........................................................................................................916
Chocolate Cherry Bundtlettes .....................................................................................................................918
Chocolate Lava Cakes ..................................................................................................................................919
Cornmeal Shortcakes....................................................................................................................................921
Dark Cherry Shortcakes Jubilee .................................................................................................................923
Double Chocolate Lava Baby Cakes ...........................................................................................................924
Falling Chocolate Cakes with Raspberry Sauce ........................................................................................926
Fresh Rhubarb Upside−Down Baby Cakes ................................................................................................927
Gushing Mocha Java−Lava Cakes ..............................................................................................................929
Individual Volcano Cakes ............................................................................................................................930
Liqueur Pound Cakes ...................................................................................................................................932
Little Cherry Cheesecakes ...........................................................................................................................933
Little Dixie Pound Cake ...............................................................................................................................934
Little Red Velvet Cakes ................................................................................................................................935
Maple Java Baby Bundt Cakes with Maple Java Butter Sauce ...............................................................936
Martha Grimes' Fairy Cakes .......................................................................................................................937
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Table of Contents
Melting Moments Chocolate Cakes .............................................................................................................938
Mini Bundt Cakes with Chocolate Ganache ..............................................................................................939
Mini Mocha−Toffee Crunch Cheesecakes ..................................................................................................940
Mini Peppermint and Chocolate Chip Cheesecakes ..................................................................................941
Miniature Amaretto Cakes ..........................................................................................................................942
Miniature Bundt Pound Cakes ....................................................................................................................943
Miniature Lemon Custard Cakes ................................................................................................................944
Molten Chocolate Baby Cakes .....................................................................................................................945
Old Fashioned Strawberry Shortcake ........................................................................................................946
Oozing Chocolate Cakes ...............................................................................................................................948
Pasteles de Cacao (Cocoa Cakes).................................................................................................................949
Pineapple Upside−Down Cake Miniatures .................................................................................................950
Pineapple Upside−Down Mini Bundts ........................................................................................................951
Sunken Raspberry Cakes with Raspberry Sauce ......................................................................................952
Raspberry Angel Food Shortcakes ..............................................................................................................953
Raspberry Steamer Cakes ............................................................................................................................954
Seaside Shortcakes ........................................................................................................................................955
Strawberry Shortcakes .................................................................................................................................956
The One and Only Authentic Southern Strawberry Shortcake ...............................................................957
Warm Chocolate Date Cakes .......................................................................................................................958
7−Up Bundt Cake ..........................................................................................................................................959
7−Up® Cake ..................................................................................................................................................960
7−Up Lemon Cheesecake with Strawberry Glaze .....................................................................................961
7−Up Pound Cake .........................................................................................................................................962
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Table of Contents
Coca−Cola® Brownie Cake .........................................................................................................................963
Coca−Cola® Cake .........................................................................................................................................964
Coca−Cola® Carrot Cake ............................................................................................................................965
Colombian Fresh Banana Cake with Sea Foam Frosting .........................................................................966
Crater Cake with Cola Frosting ..................................................................................................................967
Dr. Pepper Cake ............................................................................................................................................968
Dr. Pepper Cherry Marshmallow Cake......................................................................................................969
Fresca Cake with Maraschino Icing ............................................................................................................970
Mountain Dew® Cake ..................................................................................................................................971
Orange Crush Pound Cake ..........................................................................................................................972
Pepsi Cola Cake with Peanut Butter Frosting ...........................................................................................973
Pistachio Dream Cake ..................................................................................................................................974
Root Beer Cake .............................................................................................................................................975
Root Beer Float Cake....................................................................................................................................976
Soda Pop Strawberry Angel Food Cake .....................................................................................................977
Strawberry Soda Pop Cake ..........................................................................................................................978
Watergate Cake .............................................................................................................................................979
Watergate Cake with Cover−Up Frosting ..................................................................................................980
Almond Torte with Fresh Raspberry Sauce ...............................................................................................981
Bavarian Apple Torte ...................................................................................................................................982
Bittersweet Chocolate Torte with Raspberries ..........................................................................................983
Chocolate Almond Flourless Torte..............................................................................................................984
Chocolate Decadence Torte ..........................................................................................................................985
Chocolate Praline Torte ...............................................................................................................................986
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Table of Contents
Chocolate Torte with Bailey's Irish Cream ................................................................................................987
Chocolate Torte with Buttercream Frosting ..............................................................................................988
Gingersnap Pumpkin Mousse Torte ...........................................................................................................989
Himmel Torte ................................................................................................................................................990
Linzer Torte ...................................................................................................................................................991
Marzipan Torte .............................................................................................................................................992
Matzo Meal Almond Torte ...........................................................................................................................993
Meringue Nut Torte ......................................................................................................................................994
Mexican Gold Nugget Brownie Torte .........................................................................................................995
Raspberry Angel Torte .................................................................................................................................996
Raspberry Hazelnut Torte ...........................................................................................................................997
Raspberry Nabisco Torte .............................................................................................................................998
Raspberry−Pineapple Cream Torte ............................................................................................................999
Raspberry−Walnut Filled Almond Torte with Rum Icing .....................................................................1000
Tia Maria Torte...........................................................................................................................................1001
Vienna Torte ................................................................................................................................................1002
White Lily White Chocolate Cherry Torte ...............................................................................................1003
Amaretto Pear Upside−Down Cakes .........................................................................................................1004
Apple Upside−Down Cake .........................................................................................................................1005
Apricot Upside−Down Cake.......................................................................................................................1006
Banana Chocolate Chip Upside−Down Cake ...........................................................................................1007
Banana Upside−Down Cake.......................................................................................................................1008
Banana Walnut Upside−Down Cake .........................................................................................................1009
Blueberry Upside−Down Cake ..................................................................................................................1010
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Table of Contents
Buttery Upside−Down Cake with Fresh Mango and Candied Ginger ..................................................1011
Cherry Almond Upside−Down Cake ........................................................................................................1012
Cherry Upside−Down Cake .......................................................................................................................1013
Chocolate Cherry Upside−Down Cake .....................................................................................................1014
Chocolate Fudge Upside Down Cake ........................................................................................................1015
Chocolate Praline Upside−Down Cake .....................................................................................................1016
Chocolate Walnut Upside Down Cake ......................................................................................................1017
Cranberry Upside−Down Cake .................................................................................................................1018
Daffodil Upside Down Cake .......................................................................................................................1019
Deep Dish Apple Pie Upside−Down Cake .................................................................................................1020
Dole's Fast Upside−Down Cake .................................................................................................................1021
French Apple Upside−Down Cake ............................................................................................................1022
Friendship Sauce Upside−Down Cake ......................................................................................................1023
Fuzzy Navel Upside−Down Cake ...............................................................................................................1025
Gingerbread Peach Upside−Down Cake ..................................................................................................1026
Mango Upside−Down Cake ........................................................................................................................1027
Orange Spice Upside−Down Cake .............................................................................................................1028
Papaya Upside−Down Cake .......................................................................................................................1029
Peach Upside−Down Cake .........................................................................................................................1030
Peach Velvet Upside−Down Cake..............................................................................................................1031
Pina Colada Upside−Down Cake ...............................................................................................................1032
Pineapple Pecan Upside−Down Cake........................................................................................................1033
Pineapple Rum Upside Down Cake...........................................................................................................1034
Pineapple Upside−Down Cake ...................................................................................................................1035
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Table of Contents
Pineapple Upside−Down Mini Bundts ......................................................................................................1036
Pineapple Upside−Down Gouda Cake ......................................................................................................1037
Pumpkin Upside−Down Cake with Spiced Cream ..................................................................................1038
Raspberry Upside−Down Cake .................................................................................................................1039
Raspberry Upside Down Petit−Four Cake ...............................................................................................1040
Rhubarb Upside−Down Cake ....................................................................................................................1041
Rosy Peach Upside−Down Cake ................................................................................................................1042
Sour Cherry Upside−Down Cake ..............................................................................................................1043
Spice Apple Upside−Down Cake ...............................................................................................................1044
Stacked Pineapple Upside−Down Cake ....................................................................................................1045
Strawberry Upside−Down Cake ................................................................................................................1046
Sumptuous Peach Upside−Down Cake .....................................................................................................1047
Upside Down German Chocolate Cake.....................................................................................................1048
Upside Down Peach Cake ...........................................................................................................................1049
Upside−Down Pumpkin Cake ....................................................................................................................1050
xlii
Almond Cake
1 cup butter, softened
1 cup granulated sugar
3 eggs
1 can Solo® Almond Filling
2 1/4 cups all−purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 cup confectioners’ sugar
2 tablespoons light cream or milk
1/4 teaspoon almond extract
Preheat oven to 350 degrees F. Grease and flour a 10−inch tube pan or 12−cup Bundt pan.
Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking
powder and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with
dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake for 50 to 55 minutes or
until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from
pan and cool completely on rack.
To make the glaze, combine the confectioners' sugar, cream or milk and almond extract in a small
bowl. Stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.
Almond Cake 2
Almond, Orange and Polenta Cake
1 cup (2 sticks) butter
1 cup superfine sugar
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
Grated zest of 2 oranges (set a few pinches
aside for garnish, if desired)
Juice of 1 orange
1 cup polenta
1 teaspoon baking powder
Pinch of salt
Crème fraîche or whipped cream, to taste
Vin Santo or almond−flavored liqueur, to taste
Sliced almonds (optional)
Orange zest (optional)
Preheat the oven to 375 degrees F. Butter and flour a 9−inch springform cake tin.
Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in
the ground almonds and the vanilla extract.
Add the eggs, one at a time, beating thoroughly before you add the next one.
Fold in the orange zest, orange juice, polenta, baking powder and salt.
Spoon into the buttered cake tin and bake for 35−40 minutes or until a deep golden brown and still a
little bit wobbly in the center.
Cool cake in pan about 20 minutes, then loosen sides of pan and finish cooling.
To serve, cut into slices, put a dollop of whipped cream or crème fraîche on top of each piece and
drizzle with a little of the Vin Santo or almond liqueur.
Add sliced almonds and a sprinkle of orange zest, if desired.
Makes 6 to 8 servings.
Almond, Orange and Polenta Cake 3

Aloha Bundt Cake
3 cups all−purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 1/2 cups vegetable oil
3 eggs, beaten
1 (8 ounce) can crushed pineapple (with juice)
12 maraschino cherries, drained and halved
4 bananas, chopped into about 1/4−inch pieces
1 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
Sift together flour, sugar, baking soda, cinnamon, and salt: stir in oil and eggs. Add remaining
ingredients and pour into prepared pan. Bake for 1 hour. Cool completely before frosting.
Cream Cheese Frosting

8 ounces softened cream cheese
1/4 cup softened butter
1 pound confectioners' sugar
1/2 cup coconut
1/2 cup chopped pecans
A few teaspoons of milk to thin
Combine all ingredients, thinning with milk a teaspoon at a time to desired spreading consistency and
frost cake.
Aloha Bundt Cake 4

Apple Blossom Bundt Cake
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
3 cups apples, unpeeled and chopped
1/2 cup walnuts or pecans, chopped
Preheat oven to 325 degrees F. Use solid vegetable shortening to generously grease a Bundt baking pan.
Cream oil and sugar together. Add eggs, one at a time, beating well. Sift dry ingredients and spices
together. Add to sugar mixture. Add vanilla extract, apples and nuts to batter and fold all together.
Bake in prepared Bundt pan for 1 hour and 15 minutes. Cool 20 minutes before removing from pan.
Serve warm or cool without icing.
Apple Blossom Bundt Cake 5

Apple Butter Cake
1 cup butter or margarine, melted and cooled
2 eggs
2 cups sifted all−purpose flour
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
8 cups chopped, peeled apples
Combine melted, cooled butter and sugar. Add eggs, then flour, baking soda, spices, salt and vanilla
extract. Fold in pecans and apples. Bake in well−greased and floured tube pan for 1 1/2 hours at 325
degrees F.
Apple Butter Cake 6

Apple Cake with Marzipan Filling
Cake
9 ounces butter
8 ounces granulated sugar
12 ounces self−rising flour
6 large eggs
2 tablespoons Calvados apple liqueur
1 cooking apple, like golden delicious
Filling and Topping

6 ounces butter
6 ounces confectioners' sugar
1 tablespoon Calvados
1 (4 ounce) package marzipan
Preheat the oven to 350 degrees F. Grease and line with greaseproof paper one 10−inch springform or
loose−bottomed tin.
Beat the butter with an electric whisk until the butter is soft. Add sugar and beat until perfectly
smooth and light and fluffy. Beat all the eggs together separately, and add very slowly to prevent the
cake mix curdling. Now add in the Calvados. Core the apple and chop finely, leaving the skin on. Fold
the apple flesh into the cake mix. Sift the flour into the cake and apple mix, and fold in gently. Transfer
to the cake tin, level and bake in the centre of the oven, undisturbed if possible, for 45 minutes, or until
the top springs back when touched. Note that a knife inserted into the cake may not come out perfectly
clean because of the apple.
Cool the cake in the tin for a few minutes before turning out to cool on a wire rack.
To finish: If the cake is quite thick, it is possible to cut it as a sandwich cake. If you do this, use 9
ounces of butter and sugar for the topping and filling mix, instead of 6 ounces. Slice the cake into two
layers with the longest, thinnest knife you have.
Beat the butter until soft and creamy and then beat in the confectioners' sugar until it is light and
fluffy. Stir in the Calvados. If you are sandwiching the cake, fill with a thin layer of icing first, and
stick the two layers together. To get a better level, it is usual to put the top of the cake in the middle.
Spread the icing on top of the cake smoothly. Roll the icing into balls (about walnut size), slice the balls
in half and press into the icing.
Sprinkle the cinnamon on top.
Apple Cake with Marzipan Filling 7

Apple Dapple Cake
1 1/2 cups corn oil
3 eggs
3 cups unsifted flour
1 teaspoon salt
3 cups finely diced apples
2 cups chopped pecans
Preheat oven to 325 degrees F.
Combine sugar and oil and beat well. Add eggs, one at a time. Sift dry ingredients and stir into egg
mixture. Beat in apples, nuts and vanilla extract. Pour into a buttered springform tube pan and bake
for 1 hour or until a wooden pick inserted in the center comes out clean.
Glaze
1 cup dark brown sugar
1/4 pound butter
1/2 cup heavy cream
Combine ingredients and boil for 3 minutes. Reserving 1/3 cup, pour over the hot cake. Cool and
remove from pan. Just before serving, pour remaining Glaze over.
Apple Dapple Cake 8

Applesauce Loaf Cake
1 1/2 cups unsweetened applesauce
1/2 cup lard
1 cup raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 teaspoons baking soda
2 cups flour
1/2 cup black walnuts, chopped
1 heaping tablespoon cocoa powder
Heat applesauce in large saucepan. Add lard. Stir until melted. Add raisins and baking soda. Cool
slightly. Add flour, salt and spices. Mix well. Fold in nut meats. Pour into a greased large loaf pan.
Bake at 350 degrees F for 45 minutes to 1 hour. Cool and frost with Caramel Frosting.
Caramel Frosting
1 cup firmly packed brown sugar
1/4 cup butter
1/4 cup milk
1 cup confectioners' sugar
Boil brown sugar, butter and milk for 3 minutes ( I do this in the Microwave) and let cool until just
warm.
Add confectioners' sugar and vanilla extract. Beat until smooth and right consistency. If too stiff you
can add a little milk.
Applesauce Loaf Cake 9

Applesauce Carrot Cake
3/4 cup butter or margarine, softened
1 1/2 cups firmly packed brown sugar
2 eggs
3/4 cup shredded carrots
2 1/4 cups applesauce
1 1/2 cups whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 cup chopped walnuts
1 cup raisins
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each
addition. Stir carrots into applesauce.
Combine flour, soda, and spices; add to creamed mixture alternately with applesauce mixture,
beginning and ending with flour mixture. Mix well after each addition. Fold in walnuts and raisins.
Pour batter into a greased and floured 10−inch tube pan. Bake at 350 degrees F for 1 hour and 20 to 25
minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan; let cool.
Yield: 10 servings.
Applesauce Carrot Cake 10

Arizona Lemon Cake
1/2 cup butter, softened
3 eggs
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze
Preheat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan.
Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat
in eggs, one at a time.
Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.
Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke
holes in top of cake with a long−tined fork. Pour about two−thirds of the Lemon Glaze over the top.
Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.
Lemon Glaze
2 cups confectioners' sugar
1/4 cup butter, melted
1/4 cup lemon juice
Mix all ingredients.
Arizona Lemon Cake 11

Asparagus Bundt Cake
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
2 cups grated fresh asparagus (about
1 pound), drained
1 (8 ounce) can crushed pineapple, undrained
1 to 2 tablespoons grated orange peel
1 1/2 cups chopped pecans
In a large bowl combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and
vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10−inch fluted tube pan. Bake
at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean. Cool for
10 minutes; remove from pan to a wire rack to cool completely.
Icing
3 ounces cream cheese, softened
2 3/4 cups confectioners’ sugar
2 teaspoons grated orange peel
3 to 4 tablespoons milk
Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla extract and
enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.
Asparagus Bundt Cake 12

Banana Cake
1/2 cup butter or margarine
2 eggs
3−4 medium−size bananas
1 1/2 cups flour
1/2 cup nuts
Cream butter and sugar; add beaten eggs. Sift flour with baking soda and add with the other
ingredients. Put in greased loaf pan and bake 1 hour at 350 degrees F.
Banana Cake 13
Banana Nut Cake
3/4 cup uncooked rolled oats
1/4 teaspoon salt
2 cups mashed ripe bananas (about 6 medium bananas)
3/4 cup thawed frozen unsweetened apple juice concentrate
4 eggs, beaten
1/2 cup butter or margarine, melted
3/4 cup chopped walnuts
Cream Cheese Glaze (see below)
Combine dry ingredients in large bowl. Add all remaining ingredients except walnuts and Cream
Cheese Glaze; mix well. Stir in walnuts; spread into well−greased Bundt or tube pan. Bake 50 to 55
minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes;
turn cake out onto wire rack. Cool completely.
If desired, prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides.
Serve at room temperature or chilled.
Makes 12 servings.
Cream Cheese Glaze

3 ounces regular or reduced calorie cream cheese, softened
2 tablespoons thawed frozen unsweetened apple juice concentrate
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Combine all ingredients in small bowl; beat until smooth.
Banana Nut Cake 14

Banana Zucchini Cake
1 medium−size ripe banana
4 eggs (at room temperature)
1 cup vegetable oil
1 1/2 cups zucchini, shredded
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups walnuts, chopped
1 cup raisins
Peel banana and puree in blender to make 1 cup.
In large bowl, beat eggs. Blend in sugar and oil. Beat 1 minute. Add banana and zucchini; mix well.
Sift flour, soda, baking powder, cinnamon and salt. Fold into banana mixture. Stir in walnuts and
raisins. Pour batter in greased and floured 10−inch tube pan. Bake at 350 degrees F for about 1 hour
or until tester comes out clean. Cool 20 minutes. Invert cake onto serving platter.
Dust with confectioners' sugar or frost with 1 small can pecan frosting.
Banana Zucchini Cake 15

Bananas and Cream Bundt Cake
1/3 cup solid shortening
2 eggs
3 medium ripe bananas, mashed
1/2 teaspoon salt
1 cup (8 ounces) sour cream*
3/4 cup chopped walnuts or pecans
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir
in vanilla extract and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture
alternately with sour cream. Stir in walnuts.
Pour into a greased and floured 10−inch Bundt pan. Bake at 350 degrees F for 50 minutes or until
done. Cool, then dust with confectioners' sugar before serving.
Yield: 12 servings.
Bananas and Cream Bundt Cake 16

Barefoot Contessa Lemon Cake
Makes two 8−inch loaves
1/2 pound unsalted butter, at room temp

4 extra−large eggs at room temp
1/3 cup grated lemon zest (6−8 large lemons)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temp.
1 teaspoon pure vanilla extract
Glaze
3 1/2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees F. Grease two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans
Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle
attachment, for about 5 minutes, or until light and fluffy. With the mixer on med. speed, add the eggs,
one at a time, and the lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl.
In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla extract. Add the flour and
buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter
evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes
out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low
heat until sugar dissolves.
When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray,
and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk
until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Barefoot Contessa Lemon Cake 17

Big Bowl Cocoa Cake
1 cup cocoa
1 cup shortening
1 teaspoon cinnamon
Over the above pour 1 cup boiling water and stir until smooth. Add:
1 cup milk
1 teaspoon salt
2 eggs
3 1/4 cusp flour
Beat until smooth and pour into a greased and floured pan. I use an angel food cake pan. Bake at 350
degrees F for 40 minutes or until knife inserted into center comes out clean. Bake for 20 minutes in 2
round pans or makes 2 dozen cupcakes for 15 minutes.
Big Bowl Cocoa Cake 18

Black Forest Bundt Cake
16 servings
1 cup lite cherry pie filling

1/4 teaspoon pure almond extract
1/4 cup vegetable oil
4 ounces sweet baking chocolate, melted
4 large egg whites
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1 2/3 cup buttermilk
2 teaspoons pure vanilla extract
Vegetable cooking spray
1/2 teaspoon powdered sugar
Heat oven to 350 degrees F. Coat 12−cup (10−inch) Bundt pan with cooking spray.
Combine pie filling and almond extract; stir well; set aside.
In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add
melted chocolate; beat well. Add egg whites; beat well.
Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and
ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter;
set aside.
Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to
form a ring. Top with reserved batter.
Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in
pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar.
Black Forest Bundt Cake 19

Black Walnut Cake
1/2 cup butter
2 cups firmly packed brown sugar
3 egg yolks, beaten
1/2 teaspoon salt
2/3 cup milk
1 cup black walnuts, finely chopped
3 egg whites, stiffly beaten
Combine butter and sugar and beat until smooth. Add beaten egg yolks and mix well. Combine dry
ingredients and add to creamed mixture, alternately with milk. Add vanilla extract and walnuts and
mix well. Fold in stiffly−beaten egg whites. Bake in greased 9− or 10−inch tube pan at 350 degrees F or
until cake is done.
Black Walnut Cake 20

Blackberry Cake
1 cup buttermilk
1 cup shortening or butter
5 eggs, beaten until smooth
3 cups flour
2 teaspoons nutmeg
2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt
2 cups blackberries
Add baking soda to buttermilk. Mix flour, spices and salt together. Add all remaining ingredients
except blackberries to the buttermilk−soda mixture; mix well. Add the blackberries (drain all juice, if
frozen or canned), and beat until well mixed. Batter will be thick. Grease and flour a tube cake pan.
Bake at 350 degrees F for 1 hour.
May be served plain or with whipped cream.
Blackberry Cake 21
Blackberry Cake and Caramel Frosting
1 cup butter flavored Crisco
2 eggs
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
4 cups flour
1/2 teaspoon salt
1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar)
1 teaspoon baking soda dissolved in half of milk
3/4 cup blackberries plus 1/4 cup juice
1/2 cup chopped nuts
Frosting
1 cup light brown sugar (firmly packed)
5 tablespoons canned milk (carnation)
1 tablespoon butter
1/2 teaspoon salt
2 2/3 cups confectioners' sugar, sifted
Cake: Cream Crisco and sugar; add eggs and beat well. Add flour and spices (sifted together)
alternately with milk. Fold in berries, juice, and nuts, gently.
Bake in a 10−inch tube pan for 1 hour and 10 minutes. Use cake tester. Bake a few more minutes if
needed. Bake in a 350 degree F oven. Frost and dust with confectioners' sugar.
Easy Caramel Frosting: In saucepan, mix first four ingredients. Heat to boiling; stirring constantly.
Remove from heat to cool. Stir in vanilla. Add confectioners' sugar about 3 tablespoonfuls at a time.
Beat until smooth and creamy. Frost cake.
Blackberry Cake and Caramel Frosting 22

Blackberry Jam Cake
6 eggs, beaten
1 cup butter
1 cup buttermilk
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
3 cup all−purpose flour
2 cups blackberry jam
1 large box raisins
1 cup chopped nuts
Mix ingredients as listed above. Bake in greased tube pan at 325 degrees F for one hour.
Blackberry Jam Cake 23

Broken Glass Cake
3 small boxes gelatin, one each flavor
3 envelopes Knox® plain gelatine
1/2 cup water
1 cup pineapple juice
1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs
Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes.
Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin
mixture. Set to cool.
When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold
in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the
refrigerator for 4 to 6 hours.
Broken Glass Cake 24

Brown Sugar Cake
1 cup shortening
1/2 cup (1 stick) margarine
1 (16 ounce) box light brown sugar
5 eggs
1 cup milk
1 cup nuts, finely chopped
Cream shortening, margarine and brown and white sugars. Add eggs, one at a time, beating well after
each addition. Add flour and baking powder which have been sifted together alternately with milk.
Add vanilla extract, then nuts dredged in flour. Pour into a greased and floured 10−inch tube pan.
Bake for 1 1/2 hours at 325 degrees F.
Brown Sugar Cake 25

Brown Sugar Loaf Cake
1/2 cup butter
2 cups light brown sugar, packed
4 egg yolks
1 egg white
1/2 teaspoon baking soda or
3 teaspoons baking powder*
1 cup milk, sweet or sour*
2 2/3 cups cake flour
Salt
1 teaspoon cinnamon
* Use baking soda with sour milk or baking powder with sweet milk.
Cream the butter and sugar. Add yolks one at a time, then the egg white. Beat well. Sprinkle nuts with
some of the flour; add a little salt. Mix the remaining dry ingredients. Add alternately with the milk.
Fold in nuts and vanilla extract last. If dough is too thick, add 2 tablespoons water. Bake in greased
loaf pan for 45 minutes.
Brown Sugar Loaf Cake 26

Brownstone Front Cake
1 cup buttermilk
1 cup (2 sticks) margarine
3 egg yolks
2 squares unsweetened chocolate, melted
3 cups cake flour
1/2 teaspoon salt
Mix buttermilk and baking soda together; let stand to expand. Cream margarine and sugar. Add yolks
and chocolate; mix. Add buttermilk mixture, then sifted ingredients. Add vanilla extract and beat well.
Fold in egg whites. Bake in greased, lined tube pan at 300 degrees F for 1 hour.
This cake is delicious unfrosted or, for a special touch, frost with Icing for Brownstone Front Cake.
Icing for Brownstone Front Cake

1 cup (2 sticks) butter or margarine
1 (5 1/3 ounce) can evaporated milk
1 1/2 teaspoons vanilla extract
In saucepan, combine margarine, sugar and milk. Dissolve over low heat. Bring to boiling point and
simmer 45 minutes uncovered. Remove from heat; add vanilla extract. Cool to room temperature, then
beat well. Spread on cake.
Brownstone Front Cake 27

Bumpy Highway Cake
Cake
1 (14 ounce) can sweetened condensed milk
(not evaporated milk), divided
1 cup Butter flavor Crisco−all vegetable shortening
or 1 Butter Flavor Crisco stick all
1 cup firmly packed light brown sugar
4 eggs
1 cup buttermilk or sour milk (see note)
1/2 cup Premium European−style cocoa
1/2 teaspoon salt
1 cup hot water
Drizzle
1/3 cup European−style cocoa
3 tablespoons CRISCO Oil
Frosting
1/4 cup Butter Flavor CRISCO all−vegetable shortening
or 1/4 Butter Flavor CRISCO Stick
Reserved sweetened condensed milk
1/2 cup miniature marshmallows, halved
1 cup chopped nuts
Heat oven to 350 degrees F. Grease 10−inch (12−cup) Bundt pan with Butter Flavor Crisco. Flour
lightly.
Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.
For cake, combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup condensed
milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk
and 1/2 cup cocoa. Beat until well blended. Combine flour, baking soda, cinnamon and salt in medium
bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot
water with spoon just until blended. DO NOT OVERMIX. (Batter will be thin.) Pour into pan.
Bake at 350 degrees F for 35 to 50 minutes or until top springs back when touched lightly in center or
until wooden pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place
cake, fluted side up, on serving plate. Cool 15 minutes.
For drizzle, combine 1/3 cup cocoa and Crisco Oil in small bowl. Stir to blend.
For frosting, combine 1/4 cup Butter Flavor Crisco, reserved condensed milk and confectioners' sugar
in medium bowl. Beat at high speed until glossy and of desired spreading consistency. Spread on warm
Bumpy Highway Cake 28

cake. Sprinkle with marshmallows and then nuts. Decorate with chocolate drizzle.
Serve warm or cool completely.
NOTES: To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir.
Wait 5 minutes before using. Substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted,
for cocoa and oil, if desired.
Bumpy Highway Cake 29

Buttery Cinnamon Cake
1 tablespoon baking powder
3/4 teaspoon salt
2/3 cup shortening
3 eggs
2/3 cup milk
Cinnamon Syrup
1/4 cup plus 2 tablespoons butter
1/3 cup water
Preheat oven to 350 degrees F. Grease and lightly flour a 10−inch fluted tube pan.
Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt.
Beat shortening until light and fluffy. Add 1 1/3 cups granulated sugar and 1 1/2 teaspoons vanilla
extract. Continue beating until fluffy. Add eggs one at a time, beating for at least 1 minute after each
addition.
Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into
prepared pan. Bake or 40 minutes.
Remove cake from oven and let cool in pan for 10 minutes before turning out. After removing cake
from pan and while it is still warm poke holes around top of the cake with a fork. Pour warm
Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with confectioners'
sugar.
Cinnamon Syrup: In a saucepan combine all syrup ingredients. Heat and stir until butter melts. DO
NOT BOIL. Pour syrup over cake while it and the cake are still warm.
Buttery Cinnamon Cake 30

Candied Pineapple Macadamia Loaves
Prepare the Candied Pineapple the day before you make the loaves.
Candied Pineapple
3 (20 ounce) cans pineapple chunks in
heavy syrup, undrained
1 1/2 cups light corn syrup
2 tablespoons butter or margarine
In a 5−quart saucepan, heat the pineapple, sugar and corn syrup, stirring until sugar dissolves. Boil
gently, stirring occasionally in the beginning and then often as syrup thickens for 50 minutes. Add
butter and continue cooking until pineapple is slightly caramelized and syrup is very thick, about 10
minutes. With slotted spoon, drain well and place in a single layer on a rack over a shallow baking pan
(cake rack over a brownie pan). Bake at 225 degrees F for 45 minutes.
Cool for several hours (or overnight) on rack. There will be about five loosely packed cups of candied
pineapple. There will be 2 to 3 cups of syrup. Refrigerate and use on pancakes or ice cream. Makes 3
loaves.
Candied Pineapple Macadamia Loaves

5 cups Candied Pineapple
1 1/2 cups salted macadamia nuts, chopped
1 cup flaked coconut
2 cups flour (fork stir to aerate before measuring)
3/4 cup butter or margarine, at room temperature
5 large eggs
2 tablespoons milk mixed with 1 teaspoon vanilla extract
Line three (7 x 3−inch) loaf pans with wax paper. Reserve 1 cup of pineapple. Coat remaining
pineapple, macadamia nuts and coconut with 1/4 cup of flour.
Use electric mixer at low speed in a large bowl to cream butter and sugar. Add eggs one at a time,
beating each 25 seconds. Add remaining flour alternately with milk mixture. With spoon, stir in
pineapple−nut mixture. Divide evenly among pans and press reserved pineapple into tops. Bake at 300
degrees F for 1 1/4 to 1 1/2 hours. Test for doneness with a wooden pick.
Cool in pans on rack for 15 minutes. Turn out and cool. Store in refrigerator or wrap well and freeze.
Candied Pineapple Macadamia Loaves 31

Carrot Cake
4 eggs
3 1/4 cups whole wheat flour
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple, drained
2 cups finely grated carrots (1 pound)
1 cup chopped dates
Grease a 10−inch angel food cake pan; line bottom with wax paper.
Beat eggs in a large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of the whole
wheat flour with baking powder, baking soda, salt and cinnamon on wax paper. Stir into egg mixture.
Add drained pineapple and carrots. Mix well. Toss pecans and dates with remaining 1/4 cup whole
wheat flour; stir into batter. Turn into prepared pan. Bake at 350 degrees F for 1 hour 15 minutes, or
until top of cake springs back when lightly pressed with finger.
Cool cake in pan on wire rack about 15 minutes. Remove cake from pan; peel off wax paper. Cool
completely before cutting. Wrap tightly in foil or plastic wrap to store. Cake keeps well.
Carrot Cake 32
Carrot Cake with Rum Sauce
1 (8 3/4 ounce) can crushed pineapple in syrup
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups coarsely shredded carrots, loosely packed
1 1/2 cups broken pecans
Grease a 10 x 4−inch angel cake pan.
Drain pineapple and reserve syrup.
In large bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and
cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla
extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots
and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F oven until a cake tester
inserted in the center comes out clean, about 1 1/2 hours. Place pan on a wire rack to cool for 10
minutes. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce.
Rum Sauce
1 cup packed dark brown sugar
1/2 cup dark corn syrup
1/2 cup light cream
1/4 cup butter
1/4 cup light rum
In a 2−quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring
constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract.
Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated
gently.
Carrot Cake with Rum Sauce 33

Chilled Raspberry Bavarian Cake
1 1/2 tablespoons unflavored gelatine
1/4 cup cold water
2 cups milk
2 eggs, separated
1 teaspoon lemon juice
1 cup raspberries
1/2 cup heavy cream, whipped
Soften gelatine in water for 5 minutes.
Scald milk; add gelatine and stir until dissolved.
Mix egg yolks with sugar and gradually add hot milk. Cook over boiling water for 3 minutes or until
mixture coats a spoon. Remove from heat and chill.
When mixture begins to thicken, add lemon juice and raspberries. Fold in stiffly beaten egg whites and
whipped cream. Pour into springform pan and chill until firm. Unmold. Slice to serve.
Chilled Raspberry Bavarian Cake 34

Chocolate Bondage with Lush Chocolate Sauce
Cake
1 pound high quality semisweet chocolate
4 tablespoons water
1 tablespoon flour
3 tablespoons granulated sugar
10 tablespoons unsalted butter, softened
4 egg yolks
4 egg whites
Butter an 8−inch springform pan. Line with wax paper and butter the paper. Set oven rack in center of
oven and preheat oven to 425 degrees F. Chop chocolate fine. Melt chocolate, with the water, in the top
of a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every
20 to 30 seconds after the first 3 minutes, until only a small solid chunk of chocolate remains). Remove
from heat and stir until completely melted and smooth. Add vanilla extract.
Whisk in flour, sugar and butter. Whisk in egg yolks, one by one. Batter should be the consistency of
frosting. Beat egg whites to stiff peaks. Fold into chocolate base. Pour into prepared pan and bake 15
minutes. Let cool in oven with door ajar.
Run knife around cake to loosen sides. Remove springform sides. Invert cake onto a serving platter or
cake pedestal. Carefully lift off pan bottom and peel away wax paper. The top will sink, forming a
basin, as it cools completely. Fill basin with Lush Chocolate Sauce.
Lush Chocolate Sauce

8 (1 ounce) squares chocolate
1 cup heavy cream
Chop chocolate evenly. In a saucepan, heat half the cream with the sugar until it boils. Remove from
heat. Add chocolate and stir until it melts and mixture is smooth. Add remaining cream and stir until
thick and smooth. Decorate by piping Framboise Chantilly Cream around the base of the cake. Chill
immediately. To serve, remove from refrigerator 30 minutes before serving. Slice with a knife dipped
in hot water, then wiped dry.
Framboise Chantilly Cream

1 cup cream
1 tablespoon confectioners' sugar
1 1/2 teaspoons Framboise, Chambord or raspberry liqueur*
In a cold bowl and with cold beaters, whip cream, sugar and Framboise to stiff peaks. Store, covered
with plastic wrap, in the refrigerator until ready for use, up to 24 hours.
Makes 2 cups.
* If you prefer to not use raspberry liqueur, whip the cream, then fold in 1 tablespoon raspberry jam.
Chocolate Bondage with Lush Chocolate Sauce 35

Chocolate Chip Bundt Cake
Serves 8
1 cup butter or margarine, softened

1 cup superfine sugar
4 medium eggs, beaten
1 1/4 cups self−rising flour
Topping
5 ounces bittersweet or semisweet (dark cooking) chocolate
3 tablespoons butter
Maraschino cherries
Preheat oven to 350 degrees F. Grease a 9−inch ring or Bundt pan and line the bottom with greased
parchment (baking) paper.
Cream together the butter and sugar until very light and smooth. Slowly incorporate the eggs; then
fold in the flour and the cocoa, mixing until thoroughly blended. Spoon into the cake pan.
Bake for about 50 minutes, or until the cake comes away from the side of the pan and feels firm on the
top. Test the center by piercing with a thin skewer−it should come out dry. Cool in the pan for a few
minutes, then turn out onto a wire rack to cool.
For topping: slowly melt the chocolate in a small saucepan over simmering water or in a microwave
oven. Stir in the butter. Pour over the top of the cake, allowing it to flow down the sides. Decorate with
cherries.
Chocolate Chip Bundt Cake 36

Chocolate Chip Beer and Sour Cream Cake
3/4 cup butter
3 eggs
2 cups sour cream
3 cups all−purpose flour, unsifted
1/8 teaspoon salt
3/4 cup beer
Combine:
3/4 cup walnuts, chopped

3/4 cup chocolate chips*
4 tablespoons cinnamon
Cream butter and sugar till fluffy. Add eggs one at a time. Blend well. Add vanilla extract and sour
cream. Blend till creamy. Add flour, baking powder, baking soda, salt and beer. Blend well.
In a small bowl, combine nuts, chips, sugar and cinnamon. Pour flour mixture into greased and floured
tube pan. You may alternate flour mixture then nut and chip mixture. Or you may combine nuts and
chip mixture to flour mixture and pour all into pan. I do the latter.
Bake at 350 degrees F for 50−60 minutes or till inserted knife comes out clean.
Leave cake in pan about 10 minutes then empty on to rack to cool.
*Dust chips with flour to prevent sticking.
Chocolate Chip Beer and Sour Cream Cake 37

Chocolate Macaroon Tunnel Cake
Cake
1/2 cup shortening
1 egg yolk
4 eggs
1 teaspoon salt
3/4 cup cold water
1/2 cup sour cream
Coconut Macaroon Filling

1 egg white
1 tablespoon all−purpose flour
Vanilla Glaze
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
2 tablespoons milk, or as needed
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10−inch Bundt pan.
Cake: In a large bowl, blend together the shortening, granulated sugar, egg yolk and vanilla extract
until smooth. Beat in eggs one at a time using an electric mixer.
Combine flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream
and water. Pour batter into the prepared Bundt pan.
Coconut Macaroon Filling: In a separate bowl with clean beaters, whip the egg white until soft peaks
form. Gradually sprinkle in granulated sugar while continuing to whip to firm peaks. Fold in the
coconut, flour and vanilla extract by hand using a spatula or wooden spoon. Drop this mixture by
teaspoonsful over the chocolate batter in the pan, being careful not to let the filling touch the sides of
the pan. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes
out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool
completely.
Remove cake from pan, and drizzle with Vanilla Glaze.
Vanilla Glaze: Mix together the confectioners' sugar, butter and milk in a small bowl, gradually
adding milk until the mixture is thick but pourable. Drizzle over cooled cake.
NOTE: The vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder.
Chocolate Macaroon Tunnel Cake 38

Coconut Marzipan Cake
1 cup (2 sticks) softened unsalted butter
plus more for greasing pan
1/4 cup sweetened flaked coconut
8 ounces marzipan
1/2 teaspoon coconut extract
6 large eggs
1 cup cake flour
1/4 teaspoon salt
2 to 3 cups fresh raspberries or other fruit
1 teaspoon confectioners' sugar
Heat oven to 350 degrees F. Butter a 10−inch springform tube pan, and sprinkle flaked coconut around
its bottom and sides.
Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until
mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop
processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process
again until mixture is smooth, making sure there are no lumps in batter.
Pour mixture into prepared baking pan. Bake until surface is golden brown and a wooden pick
inserted in center comes out clean, 40 to 50 minutes. Remove from oven, and allow to cool in pan until
slightly warm.
To release cake from pan, remove springform ring. Holding a cake plate over the center tube of pan,
invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around
perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit.
Serve immediately.
Yield: 8 to 10 slices.
Coconut Marzipan Cake 39

Chocolate Raspberry Bundt Cake
Cake
2/3 cup unsalted butter, softened
2 eggs, room temperature
1 teaspoon almond extract
16 ounce sour cream
1 teaspoon salt
1/2 cup finely ground toasted almonds
3/4 cup raspberry preserves
Whipped cream and fresh raspberries for garnish
Coat a Bundt pan with butter. Dust with flour and set aside.
Cream the butter and sugar until light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time,
scraping sides of bowl to incorporate each entirely. Add the almond extract and then the sour cream.
Sift together the flour, cocoa powder, cinnamon, baking soda and salt. Add the ground almonds. Using
the low speed of a mixer, beat the flour mixture into the butter mixture.
Fill the prepared pan with half of the batter. Drop the raspberry preserves on the batter, taking care
not to let preserves touch the sides of the pan. Bake at for 50 minutes or until a wooden pick inserted in
the outside circumference of the cake away from the preserves comes out clean. Run a knife around the
edges to loosen cake. Cool cake completely in pan before turning out onto serving plate. Glaze with
Chocolate Glaze. Garnish with whipped cream and fresh raspberries.
Chocolate Glaze
1/4 cup water
1/4 cup light corn syrup
2 tablespoons raspberry or almond flavored liqueur
6 ounces semisweet chocolate, coarsely chopped
Heat the water, corn syrup and sugar to boil to dissolve. Stir in chocolate and liqueur. Let the mixture
rest, stirring occasionally, until chocolate is dissolved and incorporated into the glaze. Let glaze cool
slightly to thicken before using.
Chocolate Raspberry Bundt Cake 40

Chocolate Raspberry Pudding Cake
Pinch of salt
1/3 cup best−quality unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon framboise
1/2 cup superfine sugar
1/2 cup light muscovado sugar or light brown sugar
8 ounces best−quality bittersweet chocolate
3/4 cup black coffee and 3/4 cup water, or instant
coffee made with 2 teaspoons instant coffee and
1 1/2 cups boiling water
2 eggs, beaten slightly
8 ounces raspberries plus more, for serving
Confectioners' sugar, for dusting
Butter an 8−inch springform pan and line the base with baking parchment. Sift the flour, baking
powder, salt, and cocoa powder together in a bowl and set aside. Put the butter, framboise, sugars,
chocolate and coffee with water in a heavy−bottomed saucepan and stir over low heat until everything
melts and is thickly, glossily smooth.
Stir this mixture into the sifted flour and cocoa. Beat well until all is smooth and glossy again, then beat
in the eggs. This will be runny − don't panic, and don't add more flour; the chocolate itself sets as it
cooks and then cools.
Pour into the prepared pan until you have covered the base with about an inch of the mixture, and
then cover with raspberries and pour the rest of the mixture on top. You may have to push some of the
raspberries back under the cake batter by hand. Bake 45 to 50 minutes, until the top is firm and
probably slightly cracked; don't try to test by poking in a skewer as you don't want it to come out
clean; the grunge is what the cake is about. When it's ready, take the cake out of the oven and put on a
rack. Leave in the pan for 15 minutes and then turn out.
When you're just about to eat, dust the cake with the confectioners' sugar tapped through a strainer.
Serve with the additional berries, piled in a bowl.
Chocolate Raspberry Pudding Cake 41

Chocolate Sin Cake
4 eggs
1 (6 ounce) package semisweet chocolate chips
1 1/2 cups chocolate syrup
1 teaspoon pure almond extract
1/2 teaspoon salt
2 1/2 cups flour
1 cup chopped nuts (optional)
Cream butter and sugar well. Add eggs 1 at a time. Beat until light and fluffy. Melt the chocolate
morsels with the syrup in a double boiler. Add to the butter and egg mixture. Add remaining
ingredients, and blend well. Pour batter into a well−greased 10−inch Bundt pan or a 10−inch round
pan. Bake for 1 hour or until a wooden pick inserted comes out clean. Cool well before turning out of
pan.
This cake is very moist and requires no frosting, but it is delicious with whipped cream.
Chocolate Sin Cake 42

Chocolate Suicide
14 to 16 servings
6 ounces (1 1/2 sticks) unsalted butter,

cut in squares
12 ounces semisweet chocolate
4 eggs plus 1 yolk
4 egg whites
White chocolate sauce (recipe below)
Fresh strawberries and/or kiwi to garnish
White Chocolate Sauce

5 ounces white chocolate, chopped
2 to 3 ounces whipping cream
Combine chocolate and cream in small saucepan set in larger pan filled to within 1−inch of the top with
water to create stove−top water bath. Gently cook over medium heat until mixture reaches body
temperature, stirring occasionally. Remove from heat, strain through fine sieve to remove any lumps.
Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is
melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl.
Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture,
but do not mix in yet.
Put egg whites in clean bowl, whip until soft peaks form.
Add whipped egg whites to chocolate mixture and gently fold in with rubber spatula. Do not over−fold.
Spray two 5 x 9−inch (about) bread pans with non−stick cooking spray. Gently divide mixture between
pans. Set each pan in larger pan, add water to larger pan to within one−half inch of top to create water
bath.
Bake in a preheated 300 degree F oven for 60 to 70 minutes or until top looks dry (top should not
crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates.
After cooling, but while still warm, cut in thin slices.
Prepare white chocolate sauce, and spoon onto individual serving plates. Place slices of cake over
sauce. Garnish with fruit as desired.
This dessert is best served warm, but also can be served at room temperature.
NOTE: Cake also may be served warm or at room temperature with hot−fudge sauce, fresh
strawberries and/or kiwi.
Chocolate Suicide 43
Chocolate Zucchini Cake
3 eggs
2 teaspoons grated orange zest
1/2 cup milk
2 1/2 cups flour
1 teaspoon salt
2 cups shredded zucchini, drained
1 cup coarsely chopped pecans or walnuts
Glaze
Cream together butter and sugar in large bowl. Add eggs, 1 at a time, beating well after each addition.
Add vanilla extract, orange zest, milk, flour cocoa powder, baking powder, baking soda, salt and
cinnamon. Fold in shredded zucchini and chopped nuts.
Pour batter into greased and floured 9−inch Bundt pan and bake for 1 hour or until wooden pick
inserted in center comes out clean. Cool on rack. Pour glaze over completely cooled cake.
Makes 8 servings.
Glaze
2 tablespoons milk
Combine sugar, milk and vanilla in small bowl. Stir until well mixed.
Chocolate Zucchini Cake 44

Chocolate−Peanut Butter Cake
Crust
1 1/3 cups crushed chocolate cookies or Oreo or
Hydrox sandwich cookies, filling and all
4 tablespoons unsalted butter, melted
Spray a 9−inch springform pan with vegetable−oil coating. Combine chocolate cookie crumbs and
melted butter. With your fingers, press mixture around the sides and across the bottom of the pan.
Chill crust while you prepare the peanut butter layer.
Peanut Butter Layer

10 double graham crackers
1/2 cup packed brown sugar
1/2 pound unsalted butter
2 cups chunky peanut butter
Combine all ingredients in a food processor just until blended. Spoon into the crust−lined pan and
smooth the top. Chill while you prepare the chocolate layer.
Chocolate Layer
11 (1 ounce) squares high quality chocolate
6 egg yolks
1 1/2 cups heavy cream
Chop chocolate very fine, place it in a medium−size mixing bowl, and set aside. Have yolks ready in the
top portion of a double boiler. Heat cream just until it comes to a boil. While whisking constantly,
slowly pour hot cream into the yolks. Cook in the double boiler over simmering water, stirring
constantly, until thickened enough to coat the back of a wooden spoon. Strain cream mixture into the
chocolate and gently blend until the chocolate is completely melted and the mixture is smooth. It will be
very thick, almost like pudding. Pour over the chilled peanut butter layer. Smooth the top and chill.
For best results, prepare one day ahead of serving. Slice with a knife dipped in a tall glass of hot water,
then wiped dry.
Chocolate−Peanut Butter Cake 45

Cinnamon Robed Apple Cake
3 teaspoons sugar mixed with 1 teaspoon
cinnamon (for coating Bundt pan)
1 cup vegetable oil
2 eggs
3 cups flour
1/2 teaspoon nutmeg
1 teaspoon salt
3 cups Granny Smith Apples (or any tart apple), peeled and chopped
Preheat oven to 325 degrees F. Prepare 10−inch Bundt pan in advance by greasing the pan with butter
and then shaking the sugar−cinnamon mixture until the sides and bottom are coated well.
Combine oil and sugar until well mixed. Add eggs, beating well after each is added. In separate bowl,
combine flour, cinnamon, nutmeg, baking soda and salt. Add vanilla extract to egg/sugar mixture and
mix well. Slowly add the well blended flour mixture into the oil/sugar mixture. Add the apples and
nuts. Mix just to blend together. Pour batter into pan and bake for 1 3/4 hours. Let cool a bit before
removing from pan. To do so, place plate on top of cake and flip the pan so plate is now on the bottom.
You will have a cinnamon robed apple cake.
Makes 16 servings.
Cinnamon Robed Apple Cake 46

Cinnamon Sour Cream Cake
3 cups plus 2 tablespoons all−purpose flour, divided
1/2 teaspoon salt
1 (8 ounce) container dairy sour cream
4 eggs
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
1 2/3 cups (10 ounce package) Hershey's Cinnamon Chips
Confectioners' sugar (optional)
Preheat oven to 350 degrees F. Generously grease and flour 12−cup fluted tube pan.
Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs
and vanilla extract with fork or whisk in medium bowl until smooth.
Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly
combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed
until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated;
gently stir into batter. Pour batter into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes;
remove from pan to wire rack. Cool completely.
Sprinkle with confectioners' sugar, if desired.
Yields 12 to 16 servings.
Cinnamon Sour Cream Cake 47

Coconut Bundt Cake with Powdered Sugar Glaze
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
6 large eggs
1 1/4 cups canned unsweetened coconut milk (divided use)
2 cups (packed) sweetened shredded coconut (about 7 ounces)
1 3/4 cups powdered sugar
Additional sweetened shredded coconut (optional)
Preheat oven to 350 degrees F. Generously butter 12−cup Bundt pan; dust pan with flour.
Stir cake flour and salt in medium bowl to blend.
Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat
in eggs 1 at a time, then both extracts.
Beat in flour mixture in four additions alternately with 1 cup coconut milk added in 3 additions. Fold
in 2 cups shredded coconut. Transfer batter to prepared pan, smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10
minutes. Cool cake in pan 5 minutes. Turn cake out onto rack, cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze
over cake. Top with additional shredded coconut, if desired.
12 to 16 servings
Coconut Bundt Cake with Powdered Sugar Glaze 48

Cranberry Sauce Cake
1 (16 ounce) can cranberry sauce
2 teaspoons salt
1 cup mayonnaise or salad dressing
Grated rind of one orange
1/2 cup orange juice
Reserve 1/4 cup cranberry sauce for frosting. Sift together dry ingredients. Add remaining cranberry
sauce, nuts, mayonnaise and orange rind. Mix well. Stir in orange juice. Grease a 9 x 3 1/2−inch tube
pan. Line bottom with wax paper. Bake at 350 degrees F for 1 1/4 hours.
Cranberry Frosting
3 tablespoons margarine
2 cups unsifted confectioners' sugar
1/4 cup reserved cranberry sauce
Beat all ingredients until smooth. Spread over cake.
Cranberry Sauce Cake 49

Cranberry Spice Cake
1/2 cup shortening
1 cup light brown sugar, packed
2 eggs
1 cup jellied cranberry sauce
1 cup chopped nuts
1 cup seedless raisins
2 3/4 cups sifted flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 cup buttermilk
Blend shortening, sugar and eggs. Stir in cranberry sauce, nuts and raisins. Add mixed dry ingredients
alternately with milk. Place in greased 9−inch tube pan. Bake at 350 degrees F about one hour. Cool;
remove from pan. Ice with Creamy Lemon Icing.
Creamy Lemon Icing

2 1/3 cups sifted confectioners' sugar
1/4 teaspoon salt
1 lemon juice
1/2 cup shortening
1 tablespoon grated lemon rind
Mix confectioners' sugar, salt and egg. Boil lemon juice and granulated sugar together for 1 minute.
Add shortening and lemon rind. Beat all ingredients together until creamy.
Cranberry Spice Cake 50

Date and Nut Cake
1 cup flour
1 teaspoon salt
1 pound dates, chopped
1 pound nuts, chopped
4 eggs, separated
1 teaspoon brandy
Sift flour, baking powder and salt and mix with dates and nuts. Beat egg yolks and sugar. Add vanilla
extract and brandy. Fold in stiffly beaten egg whites and bake in two loaf pans which are greased and
lined with brown or wax paper. Grease and flour paper. Bake at 350 degrees F for 2 hours. It is best to
put a pan of water in the oven while the loaves are baking.
Date and Nut Cake 51

Date Cake
2 pounds dates
4 cups pecan halves
1 pound candied cherries
1 cup flour
2 tablespoons baking powder
1 teaspoon salt
4 eggs
Dates, nuts and cherries may be left whole, if desired. Sift dry ingredients together three times, sifting
over fruit and nut mixture the last time. Add beaten egg yolks. Fold in stiffly beaten egg whites to
which vanilla extract has been added. Let stand for 30 minutes, and mix again.
Line loaf pans with wax paper. Cut to fit pans, and extend one inch above top of the pan. Grease paper.
Pack batter tightly into pans. Cover top of cake with wax paper, and place pan of water under cake.
Bake at 250 degrees F for two hours. Remove cover from top of cake during last 15 minutes of baking.
Date Cake 52
Devil's Food Cake with Caramelized Bananas
12 servings
Cake
1 cup cocoa
3/4 cup boiling water
3/4 cup buttermilk
1/2 cup mayonnaise
1 1/3 cups light brown sugar
1 egg plus 1 egg white, at room temperature
1/2 cup pecans, toasted
1/2 cup all−purpose flour
1 cup plus 2 tablespoons cake flour
Pinch salt
Caramel Pecan Topping

1 tablespoon corn syrup
1/2 cup water
3 tablespoons cream
1 1/2 cups pecans, toasted and finely chopped
Banana Topping
4 or 5 firm−ripe bananas
Preheat oven to 350 degrees F. Lightly grease and flour a 10−inch springform pan.
To make the cake: Whisk together the cocoa and boiling water until smooth. Cover with plastic wrap
and let cool to room temperature. Whisk in half of the buttermilk, mixing until smooth.
Combine the mayonnaise, brown sugar, egg, egg white and vanilla. Beat with an electric mixer until
very light and nearly doubled in volume, about 5 minutes.
Combine the pecans, the 2 flours, baking powder, baking soda and the salt in a food processor and
pulse until the mixture achieves a powdery consistency. Add to the beaten egg mixture in thirds,
alternating with the remaining buttermilk. Fold in the chocolate mixture until just combined.
Pour the batter into the prepared pan and bake in the lower third of the oven for 25 to 30 minutes,
until a cake tester inserted in the center comes out clean. Place on a rack and let cool to room
temperature. (The cake may be made up to 8 hours in advance to this point)
To make the topping: Combine the sugar, corn syrup and water in a small, heavy−bottom saucepan.
Place over medium heat and cook until the mixture turns amber, washing down any sugar crystals
clinging to the sides of the pan using a pastry brush dipped in water. Remove from heat and slowly add
Devil's Food Cake with Caramelized Bananas 53

the cream. If lumps form, return to heat briefly, stirring constantly, until smooth. Whisk in the butter
and fold in the pecans.
The filling may be made up to 1 week in advance. Cover tightly and keep refrigerated. Reheat in a
double boiler or microwave until quite warm (but not hot) and softened. Mixture will remain stiff.
To assemble: Dot the top of the cake with the caramel, then spread over the cake. This will be textured,
do not expect a smooth topping.
Just before serving, preheat the broiler.
Cut the bananas diagonally into thin slices, discarding ends. Pat slices to flatten, then arrange on the
cake in concentric circles, starting from the perimeter. Try to cover the top as completely as possible.
Sprinkle with sugar and broil 3 to 5 inches from the heat source, until the sugar melts and turns
golden. Watch carefully so it doesn't burn. Remove the rim of the springform pan and transfer the
cake to a plate and serve immediately, topped with whipped cream or ice cream if desired.
Devil's Food Cake with Caramelized Bananas 54

Dirt Cake
1 (20 ounce) package Oreos
8 ounces cream cheese
1/4 cup margarine
12 ounces Cool Whip
2 (3 1/2 ounce) boxes instant vanilla pudding
3 cups milk
Crush cookies to find crumbs in food processor. Set aside.
Mix cream cheese, margarine and sugar. Fold in Cool Whip. Set aside.
Mix pudding mixes, milk and vanilla extract. Stir pudding mixture into cream cheese mixture and mix
well.
In plastic flower pot alternate the cream cheese mixture and crumbs ending with the crumbs.
Just before serving, decorate with a stem of silk flowers (and a gummi worm or 2). Serve with a garden
trowel.
You can also make this a Sand Cake using vanilla cream cookies instead of the Oreos and assemble it
in a child's beach bucket and serve with a sand shovel.
Dirt Cake 55
Doctor Bird Cake
3 cups sifted flour
1 teaspoon cinnamon
1 teaspoon salt
1 (8 ounce) can crushed pineapple with juice
3 eggs
2 cups diced ripe bananas
1 cup chopped pecans (optional)
Mix dry ingredients. Add bananas to dry ingredients along with oil, vanilla extract, eggs and crushed
pineapple with juice. Stir, but do not beat. Pour into greased 9−inch tube pan and bake at 350 degrees
F for about 1 hour 20 minutes.
Set aside to cool on a rack without removing from pan. Remove from pan when completely cool.
Doctor Bird Cake 56

End of the Rainbow Cake
1 cup butter
5 eggs
1 cup milk
1 teaspoon each green, yellow and red food color
1 teaspoon rose essence
1 teaspoon pineapple extract
1 teaspoon strawberry extract
Sift flour, baking powder and baking soda together.
Cream the butter and sugar. Add the eggs slowly and mix. Add the flour mixture and milk and mix it
into a smooth paste. Divide the batter into three equal parts. To one part, add 1 teaspoon green color
and rose essence. To the second part, add 1 teaspoon yellow color and pineapple extract. To the third
part, add 1 teaspoon red color and strawberry extract. Pour green batter into the bottom of a Bundt or
angel food cake pan; pour red batter on top of that and yellow batter on top. Bake at 325 degrees F for
45 minutes. Test with a wooden pick to make sure that it is done.
End of the Rainbow Cake 57

Fig Preserves Cake
3/4 cup butter
4 eggs
1 cup buttermilk
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
2 cups fig preserves
1 cup chopped nuts
Cream sugar and butter. Add well beaten eggs. Mix baking soda with buttermilk and add to first
mixture. Gradually add flour, nutmeg, cloves and cinnamon. Stir in fig preserves, vanilla extract and
nuts. Bake in loaf or Bundt pan for one hour or until done.
Fig Preserves Cake 58

French Chocolate Hazelnut Cake
2 cups (12 ounce package) NESTLE TOLL HOUSE
Semi−Sweet Chocolate Morsels, divided
1/2 teaspoon salt
3 large eggs, separated
1/4 cup hazelnut liqueur or milk
2/3 cup ground toasted hazelnuts, filberts or almonds
Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease and flour 9−inch springform pan.
Microwave 1 cup morsels in medium, microwave−safe bowl on high (100%) power for 1 minute; stir.
Microwave at additional 10−20 second intervals, stirring until smooth. Cool to room temperature.
Beat 3/4 cup sugar, butter, vanilla extract and salt in large mixer bowl until creamy. Beat in melted
chocolate and egg yolks. Add flour and liqueur; beat until smooth. Stir in hazelnuts. Beat egg whites in
small mixer bowl until soft peaks form. Gradually add 2 tablespoons sugar; beat until stiff peaks form.
Fold into chocolate batter. Spread into prepared springform pan. Bake 35−40 minutes or until wooden
pick inserted in center comes out still slightly moist. Cool in pan for 15 minutes. Loosen and remove
side of pan. Invert onto wire rack to cool completely.
For Glaze: Heat 3 tablespoons butter or margarine, 2 tablespoons light corn syrup and 1 tablespoon
water in small, heavy−duty saucepan over low heat, stirring constantly, until mixture just comes to a
boil. Remove from heat. Add remaining morsels; stir until smooth. Cool to room temperature. Pour 3
tablespoons Glaze into small, heavy−duty plastic bag. Pour remaining Glaze over cake; spread over top
and sides. Allow to set for a few minutes. Cut a tiny corner from bag; pipe reserved Glaze over cake.
Serves: 8−10
French Chocolate Hazelnut Cake 59

Fresh Apple Cake
3 eggs
3 cups flour
1 tablespoon salt
2 tablespoons vanilla extract
3 cups chopped and peeled apples
Mix together well the oil, sugar and eggs. Add remaining ingredients and mix. Bake 1 1/2 hours in a
Bundt pan at 350 degrees F. Cool for 15 minutes. Remove from pan, then spread on Topping.
Topping
1/2 cup light brown sugar
2 tablespoons milk
Combine all ingredients. Boil for 2 to 3 minutes over medium heat. Spread over warm cake.
Fresh Apple Cake 60

Fresh Fig Cake
1/4 cup vanilla nonfat yogurt
2 large eggs
1 cup unsifted all−purpose flour
12 large fresh purple figs
Preheat oven to 350 degrees F. Lightly butter or coat 9−inch springform pan with nonstick cooking
spray; set aside.
In large bowl, with electric mixer on medium speed, beat sugar and butter until well mixed. Beat in
yogurt and eggs until blended. Reduce mixer speed to low and gradually beat in flour, baking powder
and cinnamon. Spread batter into greased pan. Cut stem end off each fig and cut each fig lengthwise in
half. Arrange figs, alternating cut surfaces and skin sides up, around rim of pan on top of batter.
Arrange remaining figs in center of cake batter. Bake 40 minutes or until wooden pick inserted in cake
near center comes out clean. Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake
and remove pan rim.
Place cake on serving plate and serve warm.
Fresh Fig Cake 61

Fresh Orange Bundt Cake
1 cup Softasilk or refined cake flour
1/4 teaspoon salt
6 eggs, separated
1/2 teaspoon finely grated orange peel
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
Grease a 10−inch tube pan or Bundt pan and set aside.
In a large mixing bowl, sift the 1 cup of flour. Add baking soda and salt. Sift four more times.
In a separate mixing bowl, beat the egg yolks until they are thick and the color of lemons. Add sugar
and beat thoroughly. Add orange rind, orange juice and lemon juice, mix well.
Beat the egg whites until stiff. Fold in the egg yolk mixture. Add the flour, a little at a time. Mix
thoroughly.
Pour batter into the prepared tube pan/Bundt pan. Bake at 350 degrees F for 45 minutes. Invert the
cake pan and cool for 1 hour. Remove cake and add a little glaze to it by mixing 1 cup confectioners
sugar and 2 tablespoons fresh orange juice. If mixture is too thick, add more orange juice until glaze is
thin enough to drizzle over the cake.
Fresh Orange Bundt Cake 62

Frozen White Chocolate and Raspberry Mousse Cake
Chocolate Crumb Crust
1 (9 ounce) package chocolate wafer cookies, finely crushed
Mousse
1/2 cup whipping cream
9 ounces white chocolate, chopped
2 tablespoons Crème de Cacao
1/4 cup water
4 large egg whites, room temperature
1 1/2 cups whipping cream, chilled
2 boxes fresh raspberries
Preheat the oven to 325 degrees F. Butter a 9−inch springform pan with 2 3/4−inch high sides.
Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of
pan. Bake 6 minutes and cool on rack.
Bring 1/2 cup cream to boil in medium saucepan and reduce heat to low. Add white chocolate and stir
until smooth. Pour mixture into large bowl mix in liqueur and vanilla extract. Cool completely.
Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves. Boil
until it reaches 238 degrees F on a candy thermometer, about 5 minutes.
Meanwhile, beat egg whites until soft peaks form. Gradually beat in boiling syrup. Continue beating
until stiff peaks form and meringue is cool. Fold egg whites into white chocolate mixture in 2 additions.
Beat 1 1/2 cups cream in large bowl to soft peaks then fold into other mixture. Pour into prepared
crust, cover tightly with foil and freeze for at least 5 hours. Remove cake from freezer and run a knife
around the sides of the pan to loosen the cake. Release pan sides and cover the top with raspberries.
Cut and serve.
Frozen White Chocolate and Raspberry Mousse Cake 63

Funnel Cakes
2 eggs
1 cup milk
1 cup water
1/4 teaspoon salt
Oil (for deep fat frying)
Confectioners’ sugar
In a mixing bowl, beat eggs. Add milk, water and vanilla extract; mix well. Combine flour, sugar,
baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep fat fryer, heat
oil to 375 degrees F. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into
the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel
in a spiral motion until all the batter is released (scraping with a rubber spatula if needed. Fry for 2
minutes on each side or until golden brown. Drain on paper towels.
Dust with confectioners’ sugar and serve warm.
Funnel Cakes 64
German Bundt Cake
1 (10 ounce) jar maraschino cherries
1/2 cup brown sugar
1 cup ground walnuts
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 pound (1 cup) butter or margarine
1 pint sour cream
6 eggs
Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon.
Sift together and set aside the flour, salt, baking powder and baking soda.
Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream; beat until well
blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending
with the flour mixture. Beat well, scraping the bowl frequently.
Generously grease and flour a 9−inch tube pan. Pour 1/3 of the batter into the pan, top with 1/3 of the
cherries and 1/3 of the nut mixture. Repeat this a second and third time. Bake in preheated 350 degree
F oven for 1 hour and 15 minutes.
Makes 24 servings.
German Bundt Cake 65

German Chocolate Bundt Cake
Streusel
1/4 cup flour
2 tablespoons cold butter, cut into small pieces
1/3 cup flaked sweetened coconut
Cake
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce German baking chocolate
2 cups flour
1/2 teaspoon salt
2 egg whites
1 cup low−fat buttermilk
Glaze
1 cup powdered sugar
1 tablespoon butter, melted
4 teaspoons fat−free milk
For Streusel: In food processor, combine flour, brown sugar and butter and pulse until mixture
resembles coarse meal. Add coconut and pecans and pulse to combine. Don't overmix.
For Cake: Preheat oven to 325 degrees F. Coat 12−cup Bundt pan with cooking spray. Sprinkle with 1
tablespoon sugar; set aside.
In small bowl, combine cocoa, baking chocolate and boiling water. Stir until chocolate melts; set aside.
In another bowl combine flour, baking powder, baking soda and salt; set aside. With mixer, beat 11/2
cups sugar and butter at medium speed until well−blended, about 5 minutes. Add vanilla extract and
egg whites, one at a time, beating well after each addition. Add flour mixture to sugar mixture
alternating with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Pour half
of batter into pan, top with streusel and spoon remaining batter over streusel. Bake for 1 hour, or until
a tester comes out clean. Cool in pan on a rack for 10 minutes, remove from pan and cool completely.
For Glaze: Combine powdered sugar and butter in bowl. Add milk, and stir with whisk. Drizzle over
cake.
German Chocolate Bundt Cake 66

German Marble Cake
1 cup sweet butter (do not substitute)
4 eggs
1 cup half−and−half or milk if you prefer
3 1/4 cups flour
Pinch of salt or 1/8 teaspoon
3 tablespoons dark rum
Preheat oven to 350 degrees F. Grease and flour a 10−inch tube pan and set aside.
Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and
almond extract mixing well.
In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into
the creamed mix until combined.
Remove half of the batter to a bowl and stir the cocoa and rum.
Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two
batters together.
Bake for about 1 hour and 10 minutes (depending on your oven) or until it pulls away slightly from the
sides of pan and a tester inserted in the center comes out clean.
Transfer to a wire rack and cool completely.
NOTE: I like to take some melted bittersweet chocolate and lightly drizzle it over the top.
German Marble Cake 67

Glazed Tollhouse Cake
Cake
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
4 eggs
2 cups (12 ounces) semisweet chocolate chips, divided
Glaze
2 tablespoons light corn syrup
1 tablespoon butter or margarine
Preheat oven to 350 degrees F. Grease a 9− or 10−inch Bundt pan.
For Cake, combine flour, baking powder, baking soda and salt in a small bowl. Beat softened butter,
the brown sugar, granulated sugar and vanilla in a large mixer bowl until creamy. Beat in eggs.
Gradually beat in flour mixture just until incorporated. Stir in 1 1/2 cups chocolate chips.
Spoon into prepared pan. Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes
out clean. Cool in pan 20 minutes. Invert onto wire rack to cool completely.
For Glaze, microwave remaining 1/2 cup chocolate chips, the corn syrup and 1 tablespoon butter in a
medium−size microwave−safe bowl on HIGH for 30 seconds. Stir until smooth. Microwave a few more
seconds, if necessary, to complete melting. Pour Glaze over cake
Makes 12 servings.
Glazed Tollhouse Cake 68

Godiva Hot Chocolate Cake
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva® chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners’ sugar
Vanilla ice cream
Preheat oven to 350 degrees F and generously coat an 8−inch soufflé dish with butter, then dust with
granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur.
In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour
chocolate−butter mixture into bowl while beating. In a medium bowl, sift the confectioners' sugar and
flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3
minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or until cake tests done with a
wooden pick.
Serve hot with vanilla ice cream.
Godiva Hot Chocolate Cake 69

Grand Illusion Cake
2/3 cup Butter Flavor Crisco®
2 teaspoons almond extract
4 eggs
1/2 teaspoon salt
2 cups packed shredded raw beets (4 to 6 large)
1 cup canned crushed pineapple in light syrup, undrained
1/2 cup flaked coconut
Heat oven to 350 degrees F. Grease a 10−inch Bundt pan generously with Crisco®. Flour lightly.
Combine granulated sugar, Crisco® and almond extract. Beat at low speed with electric mixer until
blended. Add eggs, 1 at a time, beating well after each addition. Beat at high speed 2 minutes or until
fluffy. Sift flour with baking powder, cinnamon and salt. Add to creamed mixture at low speed. Fold in
beets, undrained pineapple, nuts and coconut. Spoon into pan. Bake at 350 degrees F for one hour, or
until a wooden pick inserted in center comes out clean. Remove from pan. Place fluted side up on
cooling rack. Cool completely. Transfer to serving plate.
For Soft Frosting, combine 3 ounces softened cream cheese and 3 cups sifted confectioners' sugar in a
bowl. Beat at low speed until blended. Beat at high speed until soft and fluffy. Add whipping cream, if
needed, for desired consistency. Spread or spoon over cooled cake, allowing some to run down sides.
Grand Illusion Cake 70

Green Tomato Cake
3 eggs
2 cups finely diced green tomatoes
1 cup chopped walnuts or pecans
1 teaspoon orange extract
2 1/2 cups flour
1/3 cup cocoa
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
Preheat oven to 350 degrees F. Grease and flour a tube or Bundt pan.
Cream the butter and sugar. Beat in the eggs, one at a time. Stir in the green tomatoes, nuts and
extracts.
Combine the dry ingredients and add alternately with the milk. Mix well. Pour batter into prepared
pan. Bake for 1 hour or until done. Cool.
Remove to serving plate and frost, if desired.
Green Tomato Cake 71

Gumdrop Cake
1 cup shortening
2 eggs
1 1/2 cups applesauce with 2 teaspoons
baking soda dissolved in it
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
4 cups flour
2 pounds cut−up gumdrops
1 pound white raisins
Blend shortening, sugar, eggs and applesauce and baking soda mixture. Add cinnamon, nutmeg, salt,
vanilla extract and flour, alternating with nuts, gumdrops and raisins. Bake in a tube pan lined with
brown sugar at 350 degrees F for 1 1/2 hours. This does not need frosting.
Gumdrop Cake 72
Gumdrop Loaves
1 cup butter or margarine
2 eggs, well−beaten
4 cups flour, sifted before measuring
1 teaspoon nutmeg
1 teaspoon cloves
1/4 teaspoon salt
1 cup chopped nuts
1 pound raisins
2 pounds bright colored gumdrops, cut fine
(do not use black gumdrops)
Cream butter and brown sugar. Mix in remaining ingredients in the order listed.
Bake in buttered loaf pans 1 1/2 to 2 hours at 350 degrees F.
Makes 2 loaves or more depending on size of pans used.
HINT: Cut the gumdrops with kitchen shears, dipping them in a glass of hot water when they get too
sticky. Toss cut gumdrops and raisins with a small amount of the flour from the recipe. This coats
them with a small amount of flour so that they do not clump together.
Gumdrop Loaves 73
Hawaiian Dream Cake
1/4 cup lemon juice
10 large marshmallows, quartered, or
40 miniature marshmallows
1 small can crushed pineapple
3/4 cup halved maraschino cherries
1 1/2 cup cream
3/4 cup sour cream
2 (3 ounce) packages ladyfingers
Combine sweetened condensed milk and lemon juice in a mixing bowl. Add marshmallows, pineapple
and cherries. In a cold bowl with cold beaters, whip cream to stiff peaks, then fold in sour cream. Fold
half the cream mixture into the fruit mixture. Chill remaining cream for decoration later.
Split ladyfingers lengthwise into halves, then halve them crosswise. Stand ladyfinger halves around
sides of pan, rounded sides out, rounded tips up. Trim cut ends of remaining ladyfingers to a V−shape
so that ladyfingers look like flower petals. Arrange "petals" like a daisy in the bottom of the pan, flat
sides up, making sure the ladyfingers are flush with those around the sides. Cut a circle from
ladyfinger scrap or use pieces as needed to fill in center and gaps.
Fill springform pan with fruit mixture. Cover with remaining whipped cream mixture, smoothing to
edge. You can also use a tube pan or other mold without wax paper. chill at least 6 hours, or wrap well
and freeze.
To serve, run a thin knife around ladyfingers to loosen any stuck areas. Remove springform sides. Cut
in wedges to serve.
Hawaiian Dream Cake 74

Hawaiian Macadamia Nut Cake
2 eggs, beaten
1 3/4 cups flour
1/2 teaspoon salt
3/4 cup Macadamia nuts, chopped
1 cup shredded fresh pineapple with juice
Cream butter and sugar in a mixing bowl, then beat in eggs. In a separate bowl, combine flour, baking
powder, baking soda and salt. Set aside. Stir nuts into butter mixture. Stir half the flour mixture into
the creamed mixture, then add the pineapple and stir well. Add remaining flour mixture and beat to
smooth consistency. Turn batter into a greased springform pan and bake in a preheated 350 degrees F
oven for one hour.
Makes 12 servings.
Hawaiian Macadamia Nut Cake 75

Hazelnut Cake
1 cup butter
5 egg yolks, well beaten
2 cups flour
1/2 teaspoon salt
1 cup sour cream
1 3/4 cups finely ground hazelnuts
6 egg whites
Cream butter, sugar and egg yolks. Sift dry ingredients together. Add to creamed mixture, alternating
with sour cream. Add nuts. Fold in stiffly beaten egg whites. Pour into greased and floured tube or
Bundt pan.
Bake at 325 degrees F for 1 hour or till tests done.
Hazelnut Cake 76
Heavenly Cream Cake
1/4 cup milk (not skim)
2 tablespoons unsweetened cocoa powder
1 (10 ounce) prepared angel food cake
3 (3 1/2 ounce) snack−size vanilla pudding containers
In a saucepan, heat margarine, milk, cocoa powder and vanilla extract and stir briskly with a wire
whisk until the mixture comes to a boil. Remove from the heat and stir in the confectioners' sugar. Stir
with a wire whisk for about one minute, until the sauce is fairly smooth. Place the cake on a cake plate
that has a cover. With a long, sharp serrated knife, slice the cake into 3 equal horizontal layers. Gently
remove the top 2 layers and set aside.
Spread 1 2/3 containers of pudding on the bottom layer (over the section where it was cut) to form a
filling. Top with the second cake layer and spread on the remaining pudding. Top with the remaining
layer. Pour the chocolate sauce in a thin stream directly on top of the cake. Allow the sauce to run
down the sides, covering the cake almost entirely. There will be quite a bit of sauce on the plate. Cover
and refrigerate until ready to serve.
To serve, cut into slices with a sharp, serrated knife, using a sawing motion. Serve extra sauce from the
plate along with the slices, if desired. Serve at once.
Heavenly Cream Cake 77

Honey Cake
1 cup SUE BEE HONEY
1 cup margarine
4 eggs
2 teaspoons each baking powder, baking soda,
cinnamon and allspice
1 teaspoon salt
2 cups cooled coffee
4 cups flour
Preheat oven to 350 degrees F. Butter and flour a 12−cup Bundt pan or angel food cake pan.
Beat together first 4 ingredients until well blended. Blend in dry ingredients alternating with coffee
until mixed. Stir in walnuts. Bake 50 to 60 minutes or until inserted toothpick comes out clean. If
desired, when cool, ice with cream cheese frosting and sprinkle with additional walnuts. Cut into 16
slices.

4 cups powdered sugar
1 tablespoon milk
Beat all ingredients until smooth and creamy.
Honey Cake 78
Jam Cake
3 eggs, beaten
1 cup buttermilk
1 cup blackberry jam
1 tablespoon allspice
1 cup black walnut pieces (or other nuts)
1 cup raisins
1 1/2 cups flake coconut
In large mixing bowl, beat butter and sugar. Add eggs. Beat until creamy.
Mix flour and soda. Add to butter mixture. Mix well. Add buttermilk, jam and allspice. Mix well. Stir
in black walnuts, raisins and coconut.
Pour into lightly greased and floured 10−inch tube pan. Bake 1 hour at 325 degrees F. Cool 15 minutes
in pan. Loosen cake and invert onto cooling rack.
Serves 12 to 16.
Jam Cake 79
Jell−O Cake
1 1/2 cups granulated sugar, divided
2 cups cake flour
1 small box Jell−O (flavor desired)
3/4 cup milk
2 tablespoons lemon extract
4 eggs, separated
In a mixing bowl sift 1 1/4 cups of the sugar, flour, baking powder and gelatin together.
In another bowl, combine milk, vegetable oil and lemon extract.
Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the
batter. Whip egg whites until stiff, but not dry, with 1/4 cup of sugar. Fold the egg whites lightly but
thoroughly into the batter.
Grease a Bundt pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at
325 degrees F for 35 to 45 minutes until cake springs back to the touch. Turn out immediately onto a
wire rack.
Glaze with your favorite glaze.
Jell−O Cake 80
Jelly Bean Confetti Cake
3/4 cup miniature jelly beans, cut in half (no licorice)
1 cup soft butter or margarine
3 eggs
1/4 teaspoon salt
Preheat oven to 325 degrees F. Generously grease and flour 12−cup fluted tube pan or angel cake pan.
Lightly spoon flour into measuring cup. Level off. In a small bowl, toss jelly beans with 2 tablespoons
of the flour. Set aside.
In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs one at
a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well.
Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter;
spoon into baking pan. Bake for 50 to 60 minutes, or until wooden pick inserted in center of cake
comes out clean. Cool upright in pan 10 minutes. Invert onto serving place. Cool completely. Sprinkle
with confectioners' sugar.
Jelly Bean Confetti Cake 81

Kentucky Butter Cake
1 teaspoon salt
1 cup buttermilk or sour milk
1 cup butter, room temperature
4 large eggs
Sauce
1/3 cup butter
3 tablespoons water
Preheat oven to 325 degrees F. Grease and flour a 12−cup Bundt pan or 10−inch tube pan.
In a large bowl, combine all cake ingredients; beat on low speed until moistened. Beat for about 3
minutes at medium speed. Pour batter into prepared pan.
Bake at 325 degrees F for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
In a small saucepan over low heat, combine sauce ingredients; cook just until butter melts, stirring
occasionally. Do not bring to a boil.
Pierce the cake all over with a fork then pour the hot sauce over the warm cake. Let stand 5 minutes,
or until sauce is absorbed.
Kentucky Butter Cake 82

Kiwi Mousse Cake
Chocolate Cake
2 (1 ounce) squares unsweetened chocolate
3/4 cup water
2 small eggs
1/3 cup sour milk
Syrup
2 tablespoons Grand Marnier (orange liqueur) or rum
1/3 cup water
Mousse Filling
5 kiwifruit, peeled and sliced
1 1/2 cups whipping cream
3 egg whites
1/2 ounce unflavored gelatin, dissolved in 3 tablespoon water
2 to 3 drops green food coloring
Chocolate Leaves
2 ounces semi−sweet chocolate, melted and warm
6 to 8 camellia leaves or any other nonpoisonous leaf
Preheat oven to 350 degrees F. Grease and paper−line a 9−inch springform pan.
Cake: Sift flour with baking soda into large bowl.
Combine butter, oil and chocolate in small pan; stir over low heat to melt. Add water. Cool 15 minutes.
To flour mixture, add sugar, eggs, sour milk and vanilla; mix with wooden spoon. Stir in cooled
chocolate mixture. Pour into prepared pan. Bake for 30 to 35 minutes. Remove from oven; stick holes
in hot cake and drizzle syrup over top. Set aside to cool.
Syrup: Combine water and sugar in small saucepan. Bring to a rolling boil. When cool, add liqueur.
Pour over hot cake.
Mousse Filling: Briefly puree kiwi and pour into a bowl. Whip cream until soft peaks form. Beat egg
whites, gradually adding sugar until soft peaks form. Stir gelatin into puree. Fold egg whites and half
the whipped cream into kiwi mixture. Color with food coloring. Pour mixture on top of cooled cake
still in springform pan. Top and decorate with remaining whipped cream. Cover and freeze 4 hours
before serving.
To serve, unmold by removing sides of pan. Decorate with chocolate leaves or shaved chocolate. Top
Kiwi Mousse Cake 83

with strawberry.
Chocolate Leaves: With small brush, paint a thin layer on vein side of leaf. Chill until set; repeat with 3
more layers. Refrigerate. When ready to use, peel chocolate off leaves with chilled hands.
Kiwi Mousse Cake 84

Kiwi Yogurt Cake
3 kiwi fruit
1 pound plain low−fat yogurt
1/2 cup fresh strawberries
1 grated orange peel
1 grated lemon peel
Juice of 1 lemon
2 eggs
1 tablespoon unflavored gelatine powder
1/4 cup water
1/4 cup Grand Marnier
1 1/2 cups fresh whipped cream
1 sponge cake
Cover the bottom of a 10−inch round springform pan with wax paper. Decorate the bottom of the mold
with kiwi slices (unpeeled, 1/4 inch thick) and strawberry halves.
In a large bowl, mix yogurt, strawberries, grated orange and lemon peels, and lemon juice until very
creamy.
In a separate bowl, beat together the eggs and the granulated sugar until very foamy.
In a third bowl, dissolve the gelatin in the water, then add the Grand Marnier. Combine the
ingredients in the first and second bowls, and add the whipped cream. Fold the third bowl of
ingredients gently into the mixture.
Immediately fill the mold to half an inch from the top. Cover the mixture with a layer 1/2 inch thick of
sponge cake. Refrigerate overnight.
Garnish
1 tablespoon unflavored gelatine powder
dissolved in 1 cup water
1 1/2 cups fresh whipped cream
8 fresh halved strawberries
1 cup toasted, sliced almonds
Unmold the cake. The kiwi should be on top. Use a light pastry brush to glaze top of cake with gelatine
mixture. Decorate the top of the cake with a "rosette" of whipped cream on each slice of kiwi fruit and
top with a half strawberry. Lay toasted, sliced almonds around the base of the cake.
Cut cake into 16 slices. Serve very cold.
Kiwi Yogurt Cake 85

Lemon Cheese Bundt Cake
1 cup (2 sticks) margarine, softened
1/2 cup (1 stick) butter, softened
6 eggs, divided
3 cups cake flour, sifted, divided
3 cups granulated sugar, divided
1/8 teaspoon lemon extract
Cream together margarine, butter and cream cheese in a large bowl. Add 2 eggs, 1 cup flour and 1 cup
sugar; mix well. Repeat until all eggs, flour and sugar have been added. Add extracts and mix well. The
batter will be very thick. Place batter in a greased and floured Bundt pan. Bake at 300 degrees F for 1
hour and 15 minutes, or until a wooden pick inserted in the center comes out clean.
Lemon Cheese Bundt Cake 86

Maraschino Cherry Cake
1 (8 ounce) bottle maraschino cherries, cut up, with juice
Milk
3 1/4 cups flour, divided
1/4 pound walnuts or pecans, chopped
1 cup butter
4 eggs, separated
Pour cherry juice into cup and fill with milk to measure 1 cup. Sift 1/4 cup flour over cherries and
nuts. Cream butter and sugar well, adding yolks one at a time, beating well. Add cherries and nuts. Sift
baking powder, baking soda and 3 cups flour and add alternately with liquid to butter mixture. Fold in
beaten egg whites. Bake in greased and floured 9−inch fluted tube form for one hour.
Maraschino Cherry Cake 87

Maraschino Cherry Kuchen
1/4 pound butter
2 eggs
2 cups sifted flour
1/2 pint sour cream
Filling
18 maraschino cherries, cut fine
3/4 cup nuts
1 teaspoon cinnamon
Mix filling ingredients together.
Cream sugar and butter; add eggs. Stir in dry ingredients and sour cream and vanilla. Mix until
smooth. Put half of dough in greased tube pan. Place half of filling on top; put other half of dough on
top of filling, then put remaining filling on top. Bake at 350 degrees F for 35 minutes.
Maraschino Cherry Kuchen 88

Marmalade Cake
Cake
2 cups mixed dried or candied fruit, such as
3/4 cup chopped dried apricots, 1/4 cup
chopped citron and 1 cup dried currants
1 cup hot strong tea
1 cup packed brown sugar
3 eggs
1/4 cup tart marmalade
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pinch of salt
Butter and flour a 2−quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep. Line bottom
with buttered and floured wax paper. Preheat oven to 250 degrees F.
In medium bowl, soak fruit in hot tea. Set aside.
In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping
sides of bowl often. Add eggs, one at a time, beating well after each addition. Beat in marmalade. Sift
together flour, baking powder, ginger, nutmeg and salt. gradually add to batter at low speed. Stir in
walnuts. Mix well. Stir in fruit and tea mixture. Spread in mold. Bake for 2 1/2 hours until firm in
center. Cool in pan on rack. Invert cake onto cake plate; remove wax paper.
Marzipan Topping
1 (3 1/2 ounce) roll almond paste (marzipan)
Roll out marzipan between sheets of wax paper into a circle the same size as top of cake. Remove top
sheet of paper. Trim edges of marzipan to form an even circle. Invert marzipan on top of cake and peel
off remaining paper.
Marmalade Sauce
1/2 cup orange marmalade
1 tablespoon orange juice
In small saucepan, combine marmalade and orange juice. Melt over medium heat, stirring often. Pour
around base of cake.
To serve, decorate top of cake with fresh orange blossoms and leaves. Cut into thin slices to serve.
Marmalade Cake 89
Nut Cake Deluxe
1 pound butter
6 eggs, beaten
4 cups cake flour
1/4 teaspoon salt
1/2 pound candied cherries, cut up
1/2 pound candied pineapple, cut up
1 pound pecans, chopped
Cream butter and sugar. Add eggs. Add 3 cups flour sifted with baking powder and salt. Mix
remaining flour with cherries, pineapple and chopped pecans; stir into batter. Add vanilla extract.
Pour into tube pan, greased and double lined with wax paper. Bake for 3 hours. Cool in pan.
Nut Cake Deluxe 90

Nutty Pretzel Bundt Cake
1 cup vegetable shortening
6 eggs
1/2 cup milk
1 1/2 cups very finely crushed pretzels (blenderize)
1 1/2 cups sifted all−purpose flour
1 cup raisins
1 cup chopped nuts
Preheat oven to 350 degrees F. Oil well and lightly flour a Bundt pan.
Cream shortening and sugar in large bowl. Beat with electric mixer until fluffy. Add eggs, one at a
time, beating until smooth after each addition. Beat in milk. Fold in pretzels, along with flour, baking
powder and cinnamon. Blend thoroughly. Add raisins and chopped nuts gradually, mixing well after
each addition.
Pour batter into prepared pan. Bake for 45 to 50 minutes or until cake tests done. Cool in pan on wire
rack for 10 minutes. Turn out and complete cooling.
Glaze
1 1/2 cups confectioners' sugar
2 to 3 tablespoons fresh lemon juice
Combine confectioners' sugar with lemon juice until well blended. Drizzle over cooled cake.
Nutty Pretzel Bundt Cake 91

Orange Almond Cake
Olive oil to prepare pan
1 cup whole blanched almonds, toasted*
1 cup all−purpose, bleached flour
1/8 teaspoon fine sea salt
4 large eggs, room temperature
1 cup plus 2 tablespoons granulated sugar
Rind of 1 orange, finely grated
1/2 cup fresh, strained orange juice
1/2 cup extra virgin olive oil
Orange Juice Soak

1/2 cup strained orange juice
Preheat oven to 350 degrees F. Adjust rack to the middle level. Wipe or spray a 9−inch springform pan
with olive oil.
In a food processor, grind toasted almonds into a fine meal. In a bowl, whisk them together with flour,
baking powder and salt; set aside.
In the bowl of an electric mixer, beat eggs at medium speed until they become foamy, then slowly add
sugar and beat until thick and lemon−colored. On low speed, add flour− nut mix, then add orange
rind, orange juice and olive oil, blending just until mixed.
Scrape the batter with a rubber spatula into prepared pan and level top. Bake for 45 to 50 minutes or
until a skewer plunged in middle comes out clean and cake begins to pull away from sides of pan.
Cool in the pan on a rack for 10 minutes, then turn out on a rack to cool completely. When cool,
transfer to a serving plate right side up. Mix together the 1/2 cup orange juice and 1/4 cup sugar. Poke
holes with a fork over top of cake and slowly pour on Orange Juice Soak, then serve. Covered tightly
with plastic wrap, the cake will keep well for up to three days at room temperature.
Nutrient Analysis per serving − Calories 468; Protein 8.7 grams; Carbohydrate 53.9 grams; Fat 25.7
grams (Saturated Fat 3.5 grams; Monounsaturated Fat 17.1 grams; Polyunsaturated Fat 3.5 grams);
Cholesterol 106.2 mg; Dietary Fiber 2.1 grams; Sugar 39.1 grams
*To toast almonds, spread on an ungreased baking sheet. Place in 350 degrees F oven and bake 5 to 7
minutes or until almonds are golden brown; stir once or twice to ensure even browning. Note that
almonds will continue to brown slightly after being removed from the oven.
Orange Almond Cake 92

Orange Cake
1 orange
1 cup dates or raisins
1/2 cup nuts, chopped
1/2 cup margarine
2 eggs
2 cups flour
1/2 teaspoon salt
1 cup buttermilk
Juice orange. Add 1/2 cup sugar to juice. Cook to thin syrup. Set aside.
Grind orange rind and pulp with dates in food mill. Set aside.
Prepare nuts and set aside.
Cream margarine and 1 cup sugar. Add eggs. Sift together dry ingredients. Add alternately with
buttermilk. Add vanilla extract, fruit and nuts. Bake at 350 degrees F for 40 to 45 minutes in a greased
and floured Bundt, loaf or tube pan. Pour syrup over cake while warm.
Orange Cake 93
Orange Crunch Cake
Makes 12 servings.

2 tablespoons grated orange zest (colored portion of the peel)
Juice and grated zest (colored portion of the peel) of 1 lemon
5 eggs
3 cups sifted cake flour
1/2 teaspoon salt
3/4 cup milk
Syrup
1/4 cup butter
Generously butter and flour a 10−inch tube or Bundt pan and set aside.
In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes.
Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and
scraping down sides of mixing bowl with rubber spatula between each addition.
In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed
butter mixture alternately with milk, beating well after each addition.
Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake in a preheated 350 degree
F oven for 1 hour or until cake tests done. Remove from oven and place pan on wire rack to cool for 5
minutes.
Prepare glaze: Place butter, sugar and orange juice in a small saucepan over medium−high heat. Cook,
stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze
over warm cake. Let cake cool completely before releasing from pan.
Orange Crunch Cake 94

Orange Date Cake
1 cup butter
1 1/2 cups buttermilk
1 teaspoon grated orange rind
4 eggs
1 cup chopped dates
1 cup coconut
1/2 teaspoon salt
4 cups sifted flour
Cream butter and sugar together. Add eggs and other ingredients. Bake in greased tube pan for 1 to 1
and 1/2 hours at 350 degrees F.
Orange Glaze
1 cup orange juice
Bring to a boil and pour over cake hot from oven. Cool completely before taking from the pan. This
cake keeps well.
Orange Date Cake 95

Orange−Poppy Seed Cake
1/4 cup poppy seed
1/4 teaspoon salt
1 cup cooking oil
3 eggs
3/4 cup milk
2 teaspoons finely shredded orange peel
1 cup sifted powdered sugar, optional
3 to 4 teaspoons orange juice, optional
Grease and lightly flour a 10−inch fluted tube pan; set pan aside.
In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt. Add oil, eggs, milk,
orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60
seconds or until well combined. Pour batter into prepared pan.
Bake in a 350 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of
cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.
If desired, in a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until
smooth; drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days.
Makes 18 servings.
Make Ahead Tip: Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and
freeze until firm. Once firm, place cake in a 2−gallon freezer bag and freeze for up to 1 month. Before
serving, thaw at room temperature for several hours.
Orange−Poppy Seed Cake 96

"Out of this World" Cake
5 eggs
1 cup milk
1 (13 1/2 ounce) box graham cracker crumbs (or 3 1/2 cups)
1 (15 1/4 ounce) can crushed pineapple, drained
1 (6 ounce) package frozen coconut
1 1/2 cups nuts, chopped
1 tablespoon vanilla extract
Grease and flour a tube pan. Mix all ingredients together using an electric mixer. Pour into the tube
pan. Bake at 350 degrees F for 1 1/4 to 1 1/2 hours. Test at 1 1/4 hours with a straw which will come out
clean if done. Set aside to cool before removing from pan.
"Out of this World" Cake 97

Peach Bundt Cake
3 eggs
1/2 teaspoon salt
2 cups fresh peach puree (made by crushing
peeled peaches with potato masher or in blender)
1/2 cup walnuts or pecans, chopped
Cream together sugar and butter. Add eggs. Mix thoroughly.
Sift flour, baking powder, baking soda, salt and cinnamon. Add peach puree and dry ingredients
alternately to egg mixture, beating well after each addition. Add vanilla and nuts. Mix until it is
blended. Spoon batter into a well greased and floured 12−cup Bundt pan. Bake about 1 hour or until
wooden pick inserted comes out clean.
Invert pan on serving plate. Let stand until cool.
Remove cake from pan, tapping bottom and sides if necessary. Serve with Peach Sauce. Cake will stay
moist, covered for several days in refrigerator. It also freezes nicely.
Peach Sauce
1 tablespoon cornstarch
Dash of salt
1 cup sliced peaches
1/2 cup water
2 tablespoons orange extract (to taste)
Combine sugar, cornstarch and salt. Add peaches and water. Cook over low heat, stirring until
thickened. Add butter and flavoring.
Serve warm over Peach Bundt Cake or ice cream.
Peach Bundt Cake 98

Peanut Butter and Hot Fudge Pudding Cake
Yield: 4 servings
1/2 cup flour

1/3 cup milk
1 tablespoon cooking oil
1/4 cup peanut butter
1/2 cup sugar
3 tablespoons unsweetened cocoa
1 cup boiling water
Vanilla ice cream
Fudge ice cream topping, optional
1/3 cup chopped peanuts
Combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla extract; stir till smooth.
Stir in peanut butter. Pour into ungreased 1 1/2−quart casserole. In same bowl, stir together the 1/2
cup sugar and cocoa powder. Gradually stir in the boiling water. Pour evenly over batter. Bake in a
400 degree F oven about 30 minutes or until toothpick inserted in center comes out clean.
Serve warm with ice cream and fudge sauce, if desired. Top with peanuts.
Makes 4 servings.
Peanut Butter and Hot Fudge Pudding Cake 99

Perfect Sponge Cake
1 1/4 cups sifted cake flour
6 eggs
3/4 teaspoon cream of tartar
1/3 cup cold orange juice
1/4 teaspoon salt
Preheat oven to 325 degrees F. Use a 12−inch tube pan.
Sift flour with baking powder.
Separate eggs, putting whites in large bowl of electric mixer, yolks in next size bowl. Beat whites at
high speed until frothy, then sprinkle in the cream of tartar and continue beating until whites stand in
peaks but still cling to the side of the bowl (takes about 3 minutes). Add 1/2 cup sugar very gradually,
still beating at high speed, until you have a smooth, satiny meringue. Set aside.
Beat yolks at high speed for 2 minutes. Pour in the orange juice, beating for 1 more minute, still at high
speed. Add remaining sugar very gradually to yolks; add salt and vanilla extract and continue beating
until mixture looks light and smooth. Remove from mixer and fold flour into egg yolks until batter is
smooth. Do not beat. Pour this batter into the meringue and fold batter very gently again until all
patches of egg white disappear. Pour into ungreased tube pan and bake 1 1/4 hours. Cool, upside down
on a rack, for one hour, then pull cake carefully away from pan with your hands. When cool, cover
with confectioners' sugar or Pineapple Glaze.
Pineapple Glaze
Rind of 1/2 small lemon, grated
1 egg yolk
3 tablespoons crushed pineapple, drained
2 tablespoons pineapple juice
Melt butter. Beat egg yolk for 1 minute at high speed of electric mixer. At low speed, pour in melted
butter, crushed pineapple, pineapple juice, lemon rind and confectioners' sugar. Beat 2 minutes. Spoon
this thin glaze over top of cake allowing some of it to trickle over the cake sides.
Perfect Sponge Cake 100

Philly Fluff
1/2 cup) 1 stick sweet butter, softened (important
to use butter only)
1/2 cup Crisco shortening
2 cups flour
1/2 teaspoon salt
6 eggs
8 ounces good quality bittersweet chocolate, melted
and cooled ( bittersweet chocolate is a must;
do not use any other kind)
Preheat oven to 350 degrees F. Grease and flour a 12−cup Bundt pan or angel food pan (this is what I
use).
In a large mixing bowl, combine cream cheese, butter and shortening , beating until light and fluffy.
In a small mixing bowl, combine flour, baking powder and salt, whisking to blend.
Add the flour mixture to the creamed mixture and mix until well blended.
Gradually add 1 cup sugar and the eggs, one at a time, beating well after each addition.( This step is
very important) add the vanilla extract and remaining 1 cup sugar and continue beating, scraping
down the sides of the bowl once or twice, until the batter is smooth.
Pour half of the mixture into the prepared pan. Top with half of the melted chocolate and swirl a knife
through the batter to marble it. Top with remaining batter.
Bake 60 to 65 minutes, depending on your oven or until wooden pick inserted in center comes out clean.
Remove from oven and cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool
completely.
When cake is cooled, drizzle with remaining melted chocolate allowing some to drip down the sides.
Yields 16 servings.
Once you make this cake and taste it, you will always make it.
Philly Fluff 101

Pinch Cake
4 cans biscuits
1 cup butter, melted
Nuts
Raisins
Butter an angel cake pan. Cut biscuits into quarters. Roll in 1 cup sugar and 1 tablespoon cinnamon.
Layer biscuits with nuts and raisins; next layer with nuts and raisins, then pour over 1/2 of melted
butter, 1 cup sugar, 1 cup butter, 1 tablespoon cinnamon (melted until sugar dissolves). Layer last 2
cans as above and pour remaining sugar mixture over. Bake at 350 degrees F for 50 to 60 minutes. Be
careful turning over as butter will burn you.
Pinch Cake 102

Plum Cake
1/2 teaspoon salt
1 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon nutmeg or cloves
2 (4 3/4 ounce) jars baby food plums
3 eggs
Dump everything into a large bowl and mix well. Bake in a greased and floured Bundt pan for one
hour at 350 degrees F.
Plum Cake 103

Popcorn Cake
1/2 cup (1 stick) butter
1 pound large marshmallows
1 (12 ounce) can mixed nuts
5 quarts popped corn
1 small package spiced gumdrops
Melt marshmallows in butter and oil slowly. Add remaining ingredients and mix well. Pack firmly into
a buttered stem or Bundt pan. Let cool and remove.
This is a wonderful cake for children's birthday parties.
Popcorn Cake 104

Porcupine Icebox Cake
1 cup butter
6 egg yolks
3 tablespoons instant coffee
6 tablespoons sherry
24 ladyfingers
1/4 pound almonds, blanched and sliced
Have butter and eggs at room temperature. Cream butter, add yolks one at a time, and stir well. Add
sugar, half of the coffee and all the sherry, stirring constantly. With some of this coffee mixture cover a
10 x 4−inch space on a serving platter. Over this place split ladyfingers moistened with a few additional
drops of sherry. Cover with coffee mixture, then a layer of ladyfingers moistened with additional liquid
coffee. Alternate layers until all ladyfingers have been placed. Cover entire cake with remaining coffee
mixture and insert sliced and roasted almonds upright into top and sides. Chill for 12 to 24 hours.
Porcupine Icebox Cake 105

Pork 'n' Beans Cake
1 cup vegetable oil
3 eggs
1 (16 ounce) can drained pork 'n' beans
1 cup raisins (optional
Preheat oven to 325 degrees F. Grease and flour two 8 x 4−inch loaf pans or five 16 ounce cans.
In a large bowl, mix sugar, oil, eggs and beans until smooth.
In a separate bowl, combine flour, cinnamon, baking powder and baking soda. Add to bean mixture,
stirring just until combined. Stir in raisins and vanilla extract. Divide batter into prepared loaf pans or
fill cans two−thirds full with batter.
Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center
of the cake comes out clean. Cool completely on wire racks before removing bread from pans or cans.
Pork 'n' Beans Cake 106

Princess Cake
3 egg yolks
1 egg
1/4 cup potato flour
3 egg whites
Preheat oven to 375 degrees F. Butter and flour a deep round 8− or 9−inch springform pan.
In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed of
electric mixer until white and fluffy, scraping sides of bowl often.
Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash
beaters.
In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture.
Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched
lightly near center. Cool on rack. Remove cake from pan when it has cooled 10 minutes. Continue to
cool on rack.
Cream Filling
1 1/2 teaspoons unflavored gelatine
2 tablespoon cold water
2 teaspoons potato flour
1 cup heavy cream
2 slightly beaten egg yolks
1/2 cup whipping cream, whipped
Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double
boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining
cream, until blended. Cook over simmering water until smooth and thick, stirring constantly.
Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until
completely cool, but not set, about one hour at room temperature. Fold into whipped cream.
Topping
1 (9 ounce) roll almond paste (marzipan)
Few drops green food coloring
Confectioners' sugar
Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste
pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle
large enough to cover the top and sides of cake.
To assemble cake
Princess Cake 107

Divide cake into 2 layers. Spread filling between layers and on top of cake. Roll almond paste topping
loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake.
Use scraps of paste to re−roll and cut out small decorative shapes such as hearts and leaves. If desired,
use small amounts of additional almond paste tinted pink for special cut−out shapes. Sprinkle cake
lightly with confectioners' sugar. Refrigerate until serving time.
Serves 12.
Princess Cake 108

Rainbow Butter Cake
Yield: 16 servings
1 1/4 cups (2 1/2 sticks) butter at room temperature

5 eggs
1 1/2 cups milk
Paste food colorings in 3 shades
Preheat oven to 350 degrees F. Grease a 10−inch tube pan and set aside.
In a large bowl of an electric mixer, combine butter and sugar until smooth, about 3 minutes. Add
eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a
rubber spatula.
Combine flour and baking powder and slowly add to butter−egg mixture alternately with milk. Add
vanilla extract and beat until combined.
Divide batter into three equal portions and color each with about 1/4 teaspoon of paste food coloring.
Mix until color is well−distributed. Spoon one portion of colored batter into prepared pan and smooth
top. Repeat with remaining portions. Bake for 70 minutes. Remove from oven to wire rack and cool for
10 minutes in pan. Release from pan and cool completely.
Frost with favorite icing, if desired.
Rainbow Butter Cake 109

Raspberry Chocolate Fudge Red Velvet Cake
Make this in a 9−inch two−layer heart cake baking pan for Valentine's Day!
1 (18.25 ounce) box red velvet cake mix

1 (3.9 ounce) box instant chocolate fudge
pudding and pie filling mix
1 1/4 cups water
1/2 cup crème de cocoa or raspberry liqueur or brandy
1/2 cup cooking oil
4 jumbo or extra large eggs (at room temperature)
1 (12 ounce) jar seedless raspberry jam
Vanilla buttercream frosting, old−fashioned 7−minute
icing or chocolate fudge frosting
Preheat oven to 350 degrees F. Grease and flour a 10−inch Bundt or tube pan or wax paper−line two
greased 9−inch heart−shape layer pans.
In a large bowl, combine cake mix, pudding mix, water, crème de cocoa or raspberry liqueur or
brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down
sides of bowl as necessary. Fold in pecans. Spoon into prepared pan(s). Bake for 30 to 35 minutes
(heart−shaped layer pans) or 45 minutes (tube or Bundt pan), or until a cake tester inserted into the
cake layers or cake comes out clean.
Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for
Bundt cake.
Turn out onto wire rack(s) to finish cooling.
For heart−shaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over
cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.
For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative
confectioners’ red sugar over cake as desired.
Raspberry Chocolate Fudge Red Velvet Cake 110

Raspberry Cream Cake
2 tablespoons margarine, cut up
1/3 cup Lighter Bake
2 large eggs
2/3 cup low fat sweetened condensed milk
1/2 cup light (low fat) sour cream
4 teaspoons lemon juice
1/4 cup sliced almonds, toasted (optional)
1/3 cup seedless red raspberry jam or preserves
Heat oven to 325 degrees F. Coat bottom and sides of 9−inch springform pan or 9−inch cake pan with
cooking spray.
In mixing bowl, beat confectioners' sugar and margarine with electric mixer on low speed until
blended. Add Lighter Bake, eggs and almond extract; beat until smooth. Combine flour and baking
powder; beat into batter just until blended. Spread batter evenly in pan. Bake 20 to 25 minutes or until
wooden pick inserted in center comes out clean.
In small bowl, combine sweetened condensed milk, sour cream and lemon juice; whisk until smooth.
Spread evenly over cake to within 1/4 inch of edge. If desired, sprinkle almonds around edge of cream.
Return to oven for 5 minutes, until topping is set. Place on wire rack to cool. Stir jam until smooth and
spread over top of cake.
Serve warm or cool, cut into wedges. Refrigerate leftovers.
Makes 12 servings.
Raspberry Cream Cake 111

Raspberry Swirl Butter Cake
1 1/4 cup butter, at room temperature
4 eggs
1/4 teaspoon salt
3/4 cup milk
3/4 cup raspberry pie filling
Preheat oven to 325 degrees F (165 degrees C). Grease a Bundt pan generously.
In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well
after each egg. Mix in the vanilla and almond extracts.
Mix flour with the baking powder and salt. Add flour mixture alternately with the milk, starting with
the flour. Pour half the batter into prepared baking pan. Swirl in half of the raspberry filling. Pour in
remaining batter and swirl in the rest of the raspberry filling on top. Bake for 70−75 minutes or until a
wooden pick inserted in the center, comes out clean (dry). Cool 15 minutes in pan before turning out.
If desired, serve with melted raspberry jam drizzled over the top.
Yield: 10−12 servings
Raspberry Swirl Butter Cake 112

Raspberry Swirl Cake
1 cup plus 1 tablespoon butter
1 teaspoon salt
1 1/3 cups milk
6 egg whites (3/4 cup)
1/2 cup raspberry or raspberry−currant jelly
Red food coloring
Basic Glaze
2 cups sifted powdered sugar
1 tablespoon butter or margarine, at room temperature
1 teaspoon vanilla, rum or almond extract
Preheat oven to 350 degrees F. Grease and flour a 12−cup fluted tube pan or Bundt pan.
In large bowl, cream butter and sugar until light and fluffy.
Sift together flour, baking powder and salt; add alternately with milk to creamed mixture, beginning
and ending with dry ingredients. Add vanilla.
In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into batter.
In small saucepan or in microwave, heat jelly until melted; cool slightly. Remove 1 cup of batter from
bowl and stir in jelly. Mix well. Add food coloring, enough to give desired pink color. Pour white batter
into prepared pan. Pour jelly batter on top. With spoon, swirl raspberry mixture into cake.
Bake in preheated oven 45 to 50 minutes. Cool upright in pan on wire rack for 1 hour, then invert onto
plate and cool completely.
Meanwhile, make Basic Glaze: In bowl, combine all glaze ingredients, blending until smooth and of
desired drizzling consistency. Makes about 1 cup.
Drizzle cooled cake with Basic Glaze; let glaze set before serving.
Raspberry Swirl Cake 113

Root Beer Float Cake
1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can root beer
3 large eggs
Root Beer Glaze

1/2 cup confectioners' sugar
3 tablespoons root beer
Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes.
Cool in pan for 15 minutes. Remove from pan and cool.
Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top
of the cake.
Serve with vanilla ice cream.
Root Beer Float Cake 114

Shaker Cider Cake
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup soft butter
2 eggs, well beaten
1/2 cup cider
Sift together flour, baking soda, salt and nutmeg. Set aside. Work butter and sugar together as
thoroughly as possible (mixture is never really smooth) and beat in the eggs. Stir in flour mixture and
cider, alternating them, beginning and ending with flour. Spoon into a greased loaf pan and bake at
350 degrees F for about 1 hour or until wooden pick inserted in the center comes out dry. Cool.
To serve, cut into thin slices.
Shaker Cider Cake 115

Singing Cake
1 cup butter
3 eggs, separated
2 squares bitter chocolate, melted
1 cup raisins
1 teaspoon cloves
4 cups sifted flour
1 cup strawberry jam
1 cup chopped nuts
1 cup buttermilk
Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add
cinnamon, cloves and flour; stir. Stir in nuts and jam.
Add baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stiffly−beaten
egg whites.
Quickly pour mix into a greased and floured angel food cake pan. Bake at 350°F until the cake stops
singing, about 45 minutes.
Singing Cake 116

Sour Cream Pumpkin Cake
Streusel
1 teaspoon cinnamon
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in a small bowl. Cut in butter with a pastry blender to a
crumbly mixture (i use my food processor for this step). Set aside.
Cake
3 cups flour
1 teaspoon salt
1 cup (2 sticks) softened butter
4 large eggs
1 cup Libby's 100% pure pumpkin puree
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F. Grease and flour a 12−cup Bundt pan or an angel food pan, both work
well with this recipe.
Combine flour, cinnamon, baking soda and salt in a bowl. Set aside.
Beat sugar and butter in mixer bowl until light and fluffy. Add eggs one at a time, beating well after
each addition. Add pumpkin puree, sour cream and vanilla until incorporated. Gradually beat in flour
mixture and mix well.
Spoon half of the batter into prepared pan. Sprinkle with streusel mixture over batter (do not allow the
streusel to touch edges of pan).
Bake 55 to 60 minutes or until cake tester inserted in cake comes out clean. Cool 30 minutes in pan on a
wire rack. Invert cake onto wire rack to cool completely.
Glaze
2 to 3 tablespoons orange juice or milk ( i use orange, it compliments the pumpkin cake).
In a small bowl, add all ingredients stirring until smooth with a wire whisk. Drizzle glaze over cake.
NOTE: if making mini loaves, bake approximately 20 to 25 minutes, depending on your oven.
Sour Cream Pumpkin Cake 117

Spiced Sweet Potato Cake with Brown Sugar Icing
Cake
4 (8 ounce) red skinned sweet potatoes (yams)
Nonstick vegetable oil spray
1 1/4 teaspoons ground ginger
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
Icing
3/4 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter
For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per
side. Cool, peel and mash sweet potatoes.
Position rack in center of oven; preheat to 325 degrees F. Spray 12−cup Bundt pan with nonstick
spray, then generously butter pan.
Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough
mashed sweet potatoes to equal two cups. Transfer to large bowl. Add sugar and oil to sweet potatoes;
using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add
flour mixture; beat just until blended. Beat in vanilla extract. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour and 5 minutes. Cool cake in
pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake.
Turn out onto rack and cool completely.
For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in
medium saucepan over medium−low heat until butter melts and sugar dissolves. Increase heat to
medium−high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from
heat and stir vanilla extract. Pour brown sugar mixture over powdered sugar. Whisk icing until
smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy
ribbon from spoon, whisking often, about 15 minutes.
Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is
firm, at least one hour. Can be prepared one day ahead. Cover with cake dome and let stand at room
temperature.
Spiced Sweet Potato Cake with Brown Sugar Icing 118

St. Louis Lemon Cake
Nonstick cooking spray
1 1/2 cups butter, softened
1 1/2 cups plus 2 tablespoons granulated sugar
Grated zest of 2 large lemons (reserve the juice for the lemon syrup)
5 eggs, divided (5 yolks and 5 whites)
1 1/2 cups sour cream or plain yogurt
2 3/4 cups flour
Pinch of salt
Lemon Syrup
Juice of 2 large lemons, from above
1/4 cup water
Pinch of salt
Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven or just below. Spray a
large tube pan (9 or 10 inches) with nonstick spray. Set aside.
In a large mixing bowl, cream the butter until light and fluffy. Slowly add 1 1/2 cups of the sugar and
beat until it dissolves and the mixture is very light and airy. Stir in the lemon zest. In a separate bowl,
thoroughly whisk the egg yolks with the sour cream or yogurt and the vanilla extract. Add the egg yolk
mixture to the butter mixture and beat until light and fluffy.
In a mixing bowl, sift together the flour, baking powder and baking soda three times. Reduce the mixer
speed to low and carefully add the flour mixture to the batter within one minute. Do not overmix.
Beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar
and continue beating until the mixture is stiff but not dry.
Carefully fold the beaten egg whites into the batter just until blended. Spoon the mixture into the
prepared pan and smooth the surface. Bake 1 hour or until the cake is golden and a wooden pick
inserted near the center comes out clean.
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice,
water, sugar and salt. Bring the mixture to a boil, then reduce the heat and simmer until it is slightly
thickened, about 8−10 minutes.
Remove the cake from the oven and cool on a wire rack 10 minutes. Loosen the sides of the cake with a
knife and invert the cake onto a plate with a rim. Reheat the syrup and spoon it all over the surface of
the hot cake. Serve the cake warm or at room temperature.
Makes 16 servings.
St. Louis Lemon Cake 119

Strawberry Cream Cheese Tunnel Cake
1 (10−inch) prepared round angel food cake
1/3 cup real lemon juice
2 to 4 drops red food coloring, optional
1 cup chopped fresh strawberries
1 (12 ounce) container non−dairy whipped topping
Additional fresh strawberries for garnish
Invert cake onto serving plate. Cut 1 inch slice crosswise from top of cake; set aside. With sharp knife,
cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
Remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Stir in lemon juice, extract and food coloring if desired. Stir in reserved torn cake pieces and
chopped strawberries. Fold in 1 cup whipped topping. Fill cavity of cake with strawberry mixture;
replace top slice of cake. Chill 2 hours or till set.
Frost with remaining whipped topping; garnish strawberries if desired. Makes one 10−inch cake.
Strawberry Cream Cheese Tunnel Cake 120

Strawberry Diet Cake
2 (3 ounce) boxes strawberry gelatin
2 cups boiling water
1 cup ice water
1 pint strawberries (mix these into gelatin)
1 1/2 large containers Cool Whip
1 large angel food cake, broken into bite−size pieces
Prepare gelatin−strawberry mixture. Line tube pan with wax paper. Divide cake into thirds; before
tearing into bite−size pieces cut thin layer from cake for base.
Layer 1: Pieces of cake

Layer 2: Gelatin−strawberry mixture
Layer 3: Cool Whip
Continue until 3 layers of each. Add thin layer that had been cut from cake. Congeal overnight.
Remove from and and "ice" with Cool Whip. Garnish with strawberries. The top sides of the cake will
be gelatin−strawberry mixture. This is pretty left as is; just ice bottom sides.
Strawberry Diet Cake 121

Strawberry Tunnel Cream Cake
1 (10−inch) angel food cake
1 can sweetened condensed milk
1/3 cup lemon juice
2 cups sliced fresh strawberries
4 cups frozen whipped topping, thawed
Cut a 1−inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from
center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center,
leaving 1 inch thick base on bottom of cake. Reserve cake pieces. In large mixer bowl, beat cheese until
fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and almond extract. Mix
well. Stir in reserved torn cake pieces and strawberries mixture; replace top slice of cake. Chill 3 hours
or until set.
Garnish with whipped topping and additional strawberries, if desired.
Strawberry Tunnel Cream Cake 122

Strawberry−Carrot Cake
2 1/2 cups flour
1 1/4 cups packed brown sugar
1 cup finely shredded carrots
1/2 cup plain yogurt
1/3 cup water
1 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup chopped strawberries
Strawberry−Cream Cheese Glaze
Preheat oven to 350 degrees F. Grease and flour a 12−cup Bundt cake pan.
Beat all ingredients except strawberries and Strawberry−Cream Cheese Glaze in large bowl on low
speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl
occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick
inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze
onto cake.
Strawberry−Cream Cheese Glaze

Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla
extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners' sugar until
blended.
Strawberry−Carrot Cake 123

Strawberry−Pineapple Bundt Cake
2 tablespoons butter, melted
1 (13 ounce) can crushed pineapple
1 (18.25 ounce) box strawberry cake mix
1 cup water
3 eggs
Glaze
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup
Preheat oven to 350 degrees F. Generously grease and flour Bundt pan.
Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserve syrup and 1
tablespoon pineapple for glaze.
Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes.
Pour 1/2 of batter on top of nut mixture. Spoon pineapple over batter and pour remaining batter on
pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.
When cooled completely top with glaze.
Glaze: Mix all ingredients to reach proper glaze consistency.
Strawberry−Pineapple Bundt Cake 124

Sugarplum Bundt Cake
1 1/2 cups butter
1 cup chopped candied cherries
1/2 cup golden raisins
1 small box instant lemon pudding mix
6 eggs
2 1/2 cups flour
1 1/2 cups chopped walnuts
Vanilla−buttercream frosting mix
Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after
each addition. Gradually add sugar, continuing to beat at high speed until light and fluffy. By hand,
fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix. Pour batter into
well−greased Bundt or tube pan. Bake at 350 degrees F for 60 to 65 minutes. Do not invert. Cool and
remove from pan. Cool completely before serving.
Sugarplum Bundt Cake 125

Tangerine Bundt Cake
Fine, dry bread crumbs, for coating pan
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
1/2 teaspoon tangerine (or lime) oil, optional
2 cups sugar
4 extra−large or jumbo eggs
1 tiny drop yellow (or green) food coloring, optional
1 cup milk
Finely grated zest of 3 tangerines (or limes)
Glaze
1/2 cup tangerine (or lime) juice
1/4 teaspoon tangerine (or lime) oil, optional
Preheat the oven to 350 degrees F. Thoroughly butter a 10−inch Bundt or tube pan. Sprinkle the pan
with the bread crumbs.
Sift together the flour, baking powder and salt and set aside.
In the large bowl of an electric mixer, beat the butter and oil until soft. Gradually add the sugar and
beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each
addition. Tint with the tiniest drop of food coloring, if using.
On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two
additions, scraping the bowl as necessary, beating just to mix after each addition.
Stir in grated citrus zest by hand. Pour the batter into the prepared pan, pouring half the batter on one
side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth.
Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove
the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.
Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix.
Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil.
Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any
glaze that has dripped onto the foil.
Let the cake cool completely. Using a flat−sided baking sheet or a very large spatula, transfer the cake
to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours,
so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be
completely dry. Cut into slices to serve.
NOTES: The batter for the cake can also be baked in two loaf pans.
Tangerine Bundt Cake 126

The cake freezes well. But glaze it after defrosting so that it will be freshly moistened.
Tangerine Bundt Cake 127

Three Ways to Heaven Cake
6 eggs
1/4 cup water
1 cup cake crumbs
1/4 teaspoon salt
Filling
2 tablespoons gelatine
1 cup crushed pineapple
1/2 cup raspberry jam
1/2 cup cold water
1 cup apricot puree
Beat egg yolks well, adding sugar gradually. Fold in water and flavoring. Fold in crumbs. Beat egg
whites until frothy. Add cream of tartar and salt. Beat until stiff. Fold into yolks. Pour into ungreased
angel food pan and bake 1 hour at 325 degrees F. When cold, remove from pan. Split into three layers
and fill.
Filling: Sprinkle gelatine over cold water and let stand for 10 minutes. Dissolve by placing in a pan of
hot water.
Drain pineapple and puree apricots.
Whip cream, and slowly whip in gelatin. Divide into four parts. Add one fruit to each of three parts.
Fill the layers. Frost sides and center of cake with plain whipped cream, and sprinkle the cake with
nuts.
Three Ways to Heaven Cake 128

Toffee Treasure Cake
Cinnamon−Sugar Mixture
1 teaspoon cinnamon
Combine the cinnamon and sugar in a small bowl and set aside.
Nut−Candy Mix
4 to 5 Heath bars, smashed into bits
1/4 cup chopped nuts (pecans or walnuts)
Place the candy bars in a large zip−close bag, seal, then use a rolling pin to smash the candy bars into
small, bite−size pieces. Add the nuts to the bag, shake to mix, and set aside.
Cake
2 cups flour
1/4 teaspoon salt
1/2 cup softened unsalted butter, cut into small cubes
2 eggs
1/4 cup unsalted butter, melted (for crumble)
Preheat oven to 325 degrees F. Grease and lightly flour a 9− to 10−inch Bundt pan.
Sift the flour, baking powder, baking soda and salt into a large bowl. Add the butter and, using an
electric mixer or a spoon, mix well to incorporate. Add the sugar, eggs and sour cream; blend well.
In a small skillet, melt the butter for the crumb and set aside.
Spoon half of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar and half of
the candy mixture. Top with the remaining batter, then sprinkle with the remaining cinnamon−sugar
and candy mixtures. Top with the melted butter.
Bake the cake on the middle shelf of the oven for 45 to 55 minutes or until a wooden pick comes out
clean.
Let the cake cool completely in the pan, then use a flat knife or flat spatula to gently loosen it from the
pan. Remove and place on a serving plate.
Yields 10 servings.
Toffee Treasure Cake 129

Toll House Bundt Cake
2 3/4 cups flour
1 teaspoon salt
1 tablespoon vinegar and milk to measure 1 cup
(this makes sour milk )
1 cup soft butter
1 cup brown sugar
4 eggs
2 cups chocolate chips
In small bowl combine flour, salt and baking soda; set aside.
Place vinegar in a 1 cup measuring cup; fill with milk; set aside .
In a large mixing bowl combine butter, brown sugar and vanilla extract; beat till light and fluffy. Add
eggs on low speed. Add flour mixture alternately with milk. Fold in the chocolate chips.
Nut Topping
1/4 pound soft butter
2/3 cup nuts
Spoon batter into pan and put on topping. Refrigerate for 30 minutes to 1 hour to set before baking.
Bake at 375 degrees F for 50 minutes.
Toll House Bundt Cake 130

Tomato Soup Cake
1/2 cup shortening
1 can tomato soup
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 cup raisins
1 cup chopped walnuts (optional)
Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening−sugar
mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and
lightly floured loaf pan and bake at 350 degrees F for 1 hour. Frost when cake is cool.
Frosting
Tomato Soup Cake 131

Triple Chocolate Raspberry Fantasy
First layer
3 ounces unsweetened chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
Second layer
8 ounces (227g) cream cheese, softened
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg
Third layer
For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon
colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10−inch
springform pan.
For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth.
Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55
minutes until a wooden pick inserted in the center comes out almost clean. Cool
For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over
cake and let set.
Triple Chocolate Raspberry Fantasy 132

Tucson Lemon Cake
2 1/2 cups flour
1/2 cup margarine, softened
3 eggs
1 cup buttermilk
1/4 cup poppy seed
Lemon Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease and flour a 12−cup Bundt cake pan.
With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.
Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in
poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50−55 minutes.
Immediately poke holes in top of cake with long−tined fork; pour about 2/3 of the lemon glaze over top
before taking out of pan. Cool 20 minutes.
Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with
remaining glaze.
Lemon Glaze
1/4 cup margarine, melted
1/4 cup lemon juice
Mix all ingredients together and stir until well blended.
Tucson Lemon Cake 133

Tunnel of Fudge Cake
1 1/2 cups butter
6 eggs
2 cups flour
1 box fudge frosting mix
2 cups chopped nuts
In mixer, cream butter and sugar together. Add eggs and beat well. Add flour and frosting mix, then
nuts. Do not over−beat. Pour into pan and bake for one hour. The top of the cake should rise and be
shiny. Cool. Dust with confectioners’ sugar.
Tunnel of Fudge Cake 134

Vanilla Wafer Cake
1 (8 ounce) can coconut
14 ounces vanilla wafers
1 cup margarine
6 eggs
1/2 cup milk
Preheat the oven to 350 degrees F.
Chop pecans into small pieces. Pour into a bowl. Add the coconut. Crush the vanilla wafers in a
blender and add them to the above and mix well. Cream the softened margarine and sugar. Add eggs,
one at a time, to the margarine and sugar, beating well. Fold the dry ingredients into the egg mixture
and add the milk. Pour the cake batter into a well−greased tube pan. Bake for one hour. Remove from
tube pan when cool.
Slice and serve topped with whipped cream or vanilla ice cream.
Vanilla Wafer Cake 135

Walnut Cake with Coffee Syrup
6 eggs, separated
1/2 cup honey, plus more for garnish, divided
3/4 cup granulated sugar, divided
1 cup shelled walnuts, toasted and ground
1 cup strong fresh coffee
Vanilla yogurt for garnish
Preheat oven to 350 degrees F. Grease sides and bottom of a springform pan. Line base with
parchment paper.
In a medium bowl, beat egg yolks, 1/2 cup honey and 1/4 cup sugar until pale and creamy. In a
separate bowl, combine walnuts, flour, baking powder and cinnamon; stir into creamed mixture.
In a small bowl, whisk egg whites until stiff, stir 1 tablespoon into batter; fold in remaining whites until
evenly incorporated. Pour batter into pan; bake 30 minutes or until cake has risen and shrunk slightly
from the sides of the tin.
Meanwhile, heat coffee in a small pan with remaining 1/2 cup sugar, stirring until sugar has dissolved.
Boil 3 to 4 minutes or until syrupy. Cool cake about 5 minutes; transfer to a large plate. Spike all over
with a skewer; drizzle with syrup. Cool completely; serve in wedges garnished with yogurt and drizzled
with honey.
Makes 8 servings.
Walnut Cake with Coffee Syrup 136

Banana Butterfinger Cake
Yield: 12 servings
Cake
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
3 large eggs
1 tablespoon dark rum
3/4 cup sour cream
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars
Glaze
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 3/4 cups chopped Butterfinger bars (about 7 1/2 ounces)
Cake: Position rack in top third of oven; preheat to 350 degrees F. Butter two 9−inch diameter cake
pans with 1 1/2−inch sides. Line bottoms with wax paper rounds. Butter and flour paper.
Sift flour, baking powder and salt into medium bowl. Using electric mixer beat butter in large bowl
until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each
addition. Beat in dark rum and vanilla extract.
Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture
and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture
beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between
prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean
about 30 minutes.
Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto
racks and cook. Peel off wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at
room temperature.)
Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over
medium heat stirring until butter melts. Remove from heat; add chocolate and stir until melted and
smooth. Stir in rum and vanilla extract. Pour glaze into small bowl. Cover and refrigerate just until
cool and thick stirring occasionally about 40 minutes.
Banana Butterfinger Cake 137

Transfer 1 cake layer to platter. Slide wax paper strips under edges of cake. Stir glaze until smooth.
Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze
over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove wax
paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

Butterfinger Cake
2 angel food cakes
4 egg yolks
3/4 cup (1 1/2 sticks) butter
1 (16 ounce) container Cool Whip®
7 Butterfinger candy bars, frozen and crushed
Mix together eggs, sugar, butter and Cool Whip®. Crumble up 1 cake and combine with 1/2 of the
Cool Whip® mixture in a 13 x 9−inch pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process
with remaining ingredients, layering on top of first. Chill for at least 3 hours then serve.
Butterfinger Cake 139

Butterfinger Crumb Cake
1/2 cup (1 stick) butter or margarine, softened
1/2 cup (about one 2.1−oz. bar) finely chopped
NESTLÉ® BUTTERFINGER® Candy Bar
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 large egg
Preheat oven to 350 degrees F. Grease 8−inch square baking pan.
Combine flour, brown sugar and granulated sugar in medium bowl; cut in butter with pastry blender
or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to medium bowl;
stir in Butterfinger pieces.
Stir baking soda and salt into remaining flour mixture.
Combine milk, yogurt, egg and vanilla extract in small bowl until blended. Add to flour mixture; stir
just until blended. Pour into prepared pan; sprinkle evenly with Butterfinger mixture.
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan
on wire rack. Serve warm.
Servings: 9
Butterfinger Crumb Cake 140

Gooey Butterfinger Cake
1 (3.4 ounce) package chocolate instant pudding and pie filling mix
1 (15 ounce) package cream−filled snack cakes (such as Twinkies)
6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
1 (8 ounce) container frozen whipped topping, thawed
Prepare pudding mix according to package directions. Cut or tear each snack cake into 3 or 4 pieces.
Place pieces in 13 x 9−inch baking pan. Spread pudding over cake pieces; top with half of chopped
Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4
hours before serving.
Makes 16 servings.
Gooey Butterfinger Cake 141

Heath Bar Cheesecake
1 (18 ounce) package refrigerated oatmeal cookie
dough with chocolate and butterscotch chips*
2 eggs
4 (1.4 ounce) Heath candy bars, coarsely chopped*
To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
Preheat oven to 350 degrees F. Coat a 9− inch deep−dish pie pan with non−stick cooking spray.
Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press
the dough together, making a uniform crust; set aside.
In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and
vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake
at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill
for at least 4 hours or overnight before serving.
Heath Bar Cheesecake 142

Heath Bar Cake
2 cups brown sugar, firmly packed
2 cups flour
1/2 teaspoon salt
1 egg
1 cup milk
6 Heath® Bars, broken into small pieces
Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and
Heath® Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x
9−inch cake pan.
Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake. Bake at 350
degrees F for 35 minutes.
Heath Bar Cake 143

Hershey Bar Pound Cake
1 cup butter
4 eggs
2 (5.5 ounce) cans chocolate syrup
7 (1.45 ounce) Hershey® bars, melted
1/4 teaspoon salt
2 1/2 cups flour
1 cup buttermilk
Cream sugar and butter; add eggs 1 at a time, beating well. Add syrup and melted candy bars.
Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour,
beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake at 300
degrees F for 1 1/2 hours.
Cool in pan 10 minutes before removing. Sift confectioners' sugar over cooled cake.
Hershey Bar Pound Cake 144

Junior Mint Cheesecake
2 (3 ounce) packages Junior Mints
24 ounces cream cheese (at room temperature)
3 eggs
1 graham cracker or chocolate crumb crust
Put mints in freezer and freeze.
Mix cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in
vanilla extract. Chop frozen Junior Mints and sprinkle on cheesecake. Bake for 40 to 45 minutes or
until set. Cool. Chill overnight.
Junior Mint Cheesecake 145

Milky Way Cake
8 Milky Way® bars
4 eggs
2 1/2 cups flour
1 cup nuts
Melt candy and 1 stick butter. Set aside. Cream sugar and the remaining 1 stick butter. Add eggs. Add
flour and baking soda alternately with buttermilk. Add candy mixture. Bake in a tube pan at 325
Milky Way Cake 146

Mounds Candy Bar Cake
1 baked chocolate cake of your choice
While cake is baking, prepare toppings.
First Topping
1 cup milk
24 large marshmallows
1 (14 ounce) package coconut
Heat until dissolved, then add coconut.
Second Topping
1/2 cup milk
1 1/2 cups semisweet chocolate chips
Heat sugar, milk and butter until boiling. Add chocolate chips; stir until dissolved. While cake is hot,
spread coconut mixture over cake, then chocolate topping over the coconut.
Mounds Candy Bar Cake 147

Peanut Butter Snack Cake
1 1/2 cups Gold Medal all−purpose flour
1/4 cup (1/2 stick) softened butter
3/4 cup milk
1/4 teaspoon salt
2 large eggs
1/2 cup coarsely chopped peanut butter cups
Heat oven to 350 degrees F. Grease bottom and sides of an 8−inch square pan.
Beat all remaining ingredients except candies until smooth. Pour into pan; sprinkle with candies.
Bake 35 to 40 minutes or until a wooden pick comes out clean after inserted.
Serve warm or cool.
Peanut Butter Snack Cake 148

Peppermint Cheesecake
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatine
1/4 cup cold water
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped
2 (1.45 ounce) milk chocolate candy bars, finely chopped
Combine crumbs and margarine; press onto bottom of a 9−inch springform pan. Bake at 350 degrees F
for 10 minutes. Cool.
Soften gelatine in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended.
Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but
not set.
Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional
whipping cream, whipped, combined with crushed peppermint candy, if desired.
Peppermint Cheesecake 149

Snickers Bar Cheesecake
1 (9 ounce) package chocolate wafer cookies
24 ounces cream cheese, softened, each
8−ounce block cut into sixths
4 eggs
2 cups heavy cream, divided
1 1/2 pounds Snack−size Snickers bars
Preheat oven to 325 degrees F. In a food processor, grind cookies into fine crumbs. Add butter and
process until well blended. Press into bottom and about 1 inch up sides of a 9− or 10−inch springform
pan.
In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until
smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla extract and 1 cup of the cream; beat
3 to 4 minutes. Fold in 1 1/2 cups cut−up Snickers pieces. Turn into a crumb−lined pan. Bake 1 hour
and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room
temperature.
Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving.
Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving,
drizzle fudge topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over
each slice.
Snickers Bar Cheesecake 150

Tootsie Roll Cheesecake
1 2/3 cups graham cracker crumbs
6 eggs
1 cup dairy sour cream
Juice of 1 lemon
8 ounces Tootsie Rolls
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly butter a 1O−inch
round, 2−inch deep cake pan (do not use spring−form pan as the batter is too thin). Press crumb
mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often. Add
eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla extract,
beating well until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing
well. Pour over crust. Place cake pan in another large, deep pan; pour water around cake pan to a
depth of about 1 1/2 inches. Bake in a 300 degree F oven for about 2 hours or until center is set and a
wooden pick inserted near the center comes out clean. Cool, then chill several hours or overnight.
To remove from pan, heat outside of pan slightly and cake will drop out. Re−invert onto serving platter.
Makes 16 servings.
Tootsie Roll Cheesecake 151

Amaretto Dream Cupcakes with Amaretto Butter
Frosting
1/4 teaspoon salt−
2 eggs
1 1/2 cup buttermilk
1/4 cup Amaretto
1/3 cup slivered almonds
Amaretto Butter Frosting
In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating
well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the
Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds.
Line regular or mini muffin cups with baking papers. Fill each 2/3 full. Bake at 375 degrees for 14−16
minutes or until muffins test done. Cool In pans for 5 minutes. Remove and cool completely before
frosting.
Yield: 24 regular or 48 mini cupcakes.

1/4 cup butter or margarine; melted
3 to 4 tablespoons whipping cream
2 to 3 tablespoons Amaretto
In a small mixing bowl, beat confectioners' sugar and butter. Add whipping cream and Amaretto; beat
until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.
Yield: frosts 24 regular cupcakes
Amaretto Dream Cupcakes with Amaretto Butter Frosting 152

Brownie Cupcakes
1 cup margarine
4 (1 ounce) squares semisweet chocolate
4 eggs
2 cup chopped nuts
Melt margarine and chocolate together over hot water. With spoon, mix together flour and sugar. Add
eggs one at a time. Stir as little as possible. Add chocolate mixture, vanilla extract and chopped nuts.
Mix all ingredients together. Spoon batter into cupcake tin lined with paper liners. Bake at 325 degrees
F for 30 minutes or until done.
Yields 20 average−size cupcakes.
Brownie Cupcakes 153

Buttermilk Orange Cupcakes
Cupcakes
2 eggs
2 cups flour
1/4 teaspoon salt
2/3 cup buttermilk
Cream butter and sugar, adding eggs one at a time. Sift in dry ingredients alternately with buttermilk.
Fill greased miniature muffin pans less than 1/2 full. Bake at 375 degrees F for 12 minutes. As soon as
removed from oven, add sauce.
Orange Sauce
Juice of 2 oranges
Grated rind of 1 orange
Mix and cook ingredients until sugar is dissolved. Spoon 1 teaspoon orange sauce over each cake when
removed from oven but still in pans. After adding sauce, let cupcakes cool in pans, then remove. Serve
warm or cold.
Makes 60.
Buttermilk Orange Cupcakes 154

Cheesecake Cupcakes
24 paper muffin cups
1 package vanilla wafers
4 eggs
Cherry pie filling or blueberry or raspberry
Mix sugar, cheese, eggs and lemon juice together until smooth.
Line cupcake pans with papers and place 2 vanilla wafer in bottom of each. Spoon cheese mixture over
wafers to fill cup 3/4 full. Bake 18−20 minutes. Cool. Spoon pie filling on each cupcake and refrigerate
at least 1 hour.
Cheesecake Cupcakes 155

Cheesy Chocolate Cupcakes
Filling
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
In small mixer bowl, beat cream cheese, sugar, egg and salt until smooth and creamy. Stir in chocolate
chips. Set aside.
Variations
Valentine Filling: Add 4 to 5 drops of red food color to Filling.
Peanut Butter Chip Filling: Omit chocolate; stir in 1 cup peanut butter chips.
Cupcakes
2/3 cup Hershey's cocoa
1 teaspoon salt
2 cups water
2 tablespoons white vinegar
In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and
vanilla extract. On medium speed, beat 2 minutes. Fill paper−lined muffin cups (2 1/2 inches in
diameter) 2/3 full with batter. Spoon 1 level tablespoon Filling into center of each cupcake. Bake for 20
to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire
rack. Cool completely.
Cheesy Chocolate Cupcakes 156

Chocolate Cupcakes filled with Peanut Butter Cups
7 ounces milk chocolate
4 eggs
1/4 teaspoon salt
12 mini peanut butter cups
Preheat oven to 350 degrees F. Line muffin pan with baking cups.
Melt chocolate and butter together; stir in vanilla extract.
In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt. Stir in chocolate
mixture. Fill muffin cups half full; place peanut butter cup in center of each and top with remaining
batter. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
Chocolate Cupcakes filled with Peanut Butter Cups 157

Coconut and Raspberry Cupcakes
4 eggs
1/2 cup unsalted butter, melted
Confectioners’ sugar, for dusting
Preheat oven to 425 degrees F. Butter or line cupcake pans.
In a large bowl, whisk eggs and sugar together until the mixture is thick and pale and forms a ribbon
when whisk is lifted.
Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
Fold in the melted butter then chill in refrigerator for 25 minutes.
Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of
each, then top with another 2 teaspoons of batter so that each muffin cup is three−fourths full.
Bake for 5 minutes, reduce heat to 400 degrees F and bake for a further 5 to 7 minutes, or until risen
and golden. Turn out onto wire racks to cool completely. Dust with confectioners' sugar.
Coconut and Raspberry Cupcakes 158

Crazy Cupcakes
3 heaping tablespoons cocoa powder
1 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 cup warm water
Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well
blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole
and vanilla extract in the third hole. Pour water over all ingredients and stir to blend.
Line a 12−hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25
minutes or until a wooden pick inserted in center of cupcake comes out clean.
Yields 12 small cupcakes.
Crazy Cupcakes 159

Cream−Filled Cupcakes
1/3 cup baking cocoa
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
1 cup water
In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla extract. Beat
until smooth, about 2 minutes. Fill paper−lined muffin cups half full. Bake at 375 degrees F for 15 to 20
minutes or until a wooden pick inserted near the center comes out clean. Remove from pans to wire
racks to cool completely.
Filling
1/4 cup shortening
3 tablespoons milk
Pinch of salt
Chocolate frosting
In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat
until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling.
Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting.
Yields 3 dozen.
Cream−Filled Cupcakes 160

Golden Vanilla Cupcakes
Makes 12 cupcakes

1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1 egg yolk
1/2 cup milk
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set
aside.
In a small bowl, whisk together the flour, baking powder and salt; set aside.
In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in
the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg
yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the milk, just
until blended.
Spoon the batter into the prepared muffin tins 3/4 full.
Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite
golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.
Golden Vanilla Cupcakes 161

Killer Cupcakes
Cupcakes
1/2 pound butter
4 eggs
Preheat the oven to 350 degrees F. Line standard muffin tins with paper cupcake liners. In the top part
of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter.
In a large bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the
butter−chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.
Filling
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips
Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a
rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.
Makes 20 to 22 cupcakes.
Killer Cupcakes 162

Lemon Cream Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, softened
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups cake flour or all−purpose flour
1/2 teaspoon salt
1 tablespoon grated lemon zest
3/4 cup cream cheese, softened
Confectioners' sugar, for dusting, optional
Preheat oven to 350 degrees F. Line muffin tin with cupcake paper.
Combine the butter and 1 1/4 cups of the sugar in a large bowl and beat with the mixer on
medium/high until fluffy.
Add the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the
bowl once or twice as necessary.
Mix in the flour, baking powder, salt and 2 teaspoons of the lemon zest until just combined.
In a small bowl, mash together the cream cheese and remaining 1/4 cup sugar, remaining 1 tablespoon
lemon juice and remaining 1 teaspoon lemon zest until combined.
Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream
cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter
(the batter should reach 3/4's of the way to the top of each cup).
Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning
over onto the wire rack to cool completely. Use a sifter to sprinkle confectioners' before serving.
Makes 12.
Lemon Cream Cupcakes 163

Lemon Zest Cupcakes
1 1/2 cups solid shortening
1 1/2 cups milk
6 eggs
1 1/2 tablespoons lemon juice
1 tablespoon lemon zest
Preheat oven to 350 degrees F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour
becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full.
Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry.
Remove cupcakes from oven and allow to cool before icing.
Yield: 48 cupcakes
Lemon Zest Cupcakes 164

Mole Hole Cupcakes
2 eggs
1 (8 ounce) carton peach yogurt
Apricot or peach preserves
Toasted wheat germ
Combine cake mix, yogurt and eggs. Mix just until moistened. Spoon batter into lightly greased muffin
cups or in bake cup−lined muffin cups, filling each half full. Spoon 1/2 teaspoon preserves into the
center of each cupcake. Sprinkle 1/2 teaspoon wheat germ over each cupcake. Bake for 25 minutes.
Makes 24.
Mole Hole Cupcakes 165

Mom's Chocolate Cupcakes
1 1/2 cups flour
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
Mix all ingredients together until moist and well blended. Put in cupcake cups and bake for 20−25
minutes at 350 degrees F. Frost with your favorite icing.
To make a layer cake, double the recipes and put in 2 round cake pans. Increase baking time to about
35 minutes or until a toothpick inserted in the center comes out clean.
Mom's Chocolate Cupcakes 166

Moon Rocks
1/2 teaspoon salt
3 eggs
1 cup water
2 cups miniature marshmallows
Melt chocolate in top of double boiler. Remove from heat, and set aside to cool. Combine flour, baking
soda and salt. Set aside.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Add vanilla extract, flour
mixture, water and melted chocolate. Beat at low speed until blended, scraping sides of bowl often. Stir
in marshmallows.
Fill paper−lined cupcake pans half full; bake at 350 degrees F for 20 minutes. Cool on rack.
Makes 24.
Moon Rocks 167

Ooey−Gooey Stuffed Cupcakes
1/2 cup sifted cocoa powder (for chocolate cupcakes)
1/2 teaspoon salt
1 large egg, cracked into a small cup or saucer
1/2 cup buttermilk
1/2 cup hot water
Ooey−Gooey Filling
6 ounces bittersweet chocolate chips
1/4 cup flaked sweetened coconut
Chocolate Sauce (recipe follow)
Preheat the oven to 350 degrees F. Line 1 (12−cup) muffin tin with 12 paper muffin−tin liners and
place 4 paper muffin−tin liners inside another muffin tin. Add 2 tablespoons of water to each of the
paperless muffin wells.
In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda and salt. Add the
remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the
batter evenly among the paper muffin−tin liners.
In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut. Drop
the cream cheese mixture into the center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes
rise and a wooden pick inserted into the center comes out clean. Remove from the oven and transfer to
a wire rack to cool completely. Drizzle Chocolate Sauce over cupcakes when serving.
Chocolate Sauce
1 cup heavy cream
In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces
in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla extract
and whisk until the chocolate melts and the sauce thickens.
Yield: 16 cupcakes
Ooey−Gooey Stuffed Cupcakes 168

Pastel Cupcakes
1 (18.25 ounce) box white cake mix or
cake mix with pudding in the mix
1/4 cup Kool−Aid Sugar−Sweetened Soft
Drink Mix, any flavor
Prepare and bake cake mix as directed for cupcakes, adding soft drink mix before beating. Frost
cooled cupcakes with Colorful Frosting.
Colorful Frosting
2 tablespoons milk
2 tablespoons Kool−Aid Sugar−Sweetened Soft
Drink Mix, any flavor
Beat sugar, butter, milk and soft drink mix in large bowl with electric mixer on low speed until well
blended and smooth.
Pastel Cupcakes 169

Peaches 'n' Cream Cheesecake Cupcakes
Yield: 18 to 20 cupcakes
Peach Mango Topping

2 cups peeled, chopped fresh ripe peaches, divided
1/2 cup mango juice
2 1/2 tablespoons cornstarch
Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over
medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup
peaches. Set aside.
Cheesecake
5 eggs
Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer
until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
Bake for 40 minutes.
Sour Cream Filling

1 cup sour cream
Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the
middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the
oven for 5 more minutes. Remove from oven and cool.
When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango Topping over the top of the sour cream
filling on each cupcake and refrigerate.
Peaches 'n' Cream Cheesecake Cupcakes 170

Peanut Butter Cups Cupcakes
Makes 24 cupcakes

1 teaspoon salt
1 cup milk
1/3 cup shortening
2 large eggs
24 miniature milk chocolate−covered peanut butter cups candies
Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups.
In large bowl, combine all ingredients except peanut butter cups candies at low speed until moistened;
beat 2 minutes at medium speed. Fill prepared muffin cups 2/3 full. Press a peanut butter cup candy
into batter until top edge is even with batter.
Bake 18 to 28 minutes at 350 degrees F or until cupcakes spring back when touched lightly.
Peanut Butter Cups Cupcakes 171

Pineapple Tea Cakes
1/2 cup butter
1/2 cup brown sugar, packed
2 eggs
1/2 cup crushed pineapple (undrained)
1/2 cup water
2 cups flour
1 teaspoon salt
Preheat oven to 350 degrees F. Line muffin pans with paper liners.
Cream butter and sugars well. Beat in eggs, one at a time until well blended. Add crushed pineapple
with juice.
Combine dry ingredients and add alternately with water. Begin and end with dry ingredients. Add
chocolate chips and pour batter into prepared muffin pans, filling each 1/2 full. Bake for 20 to 25
minutes. Cool and frost.
Makes about 12 cakes.
Frosting
1 1/2 cups confectioners' sugar, divided
2 tablespoons crushed pineapple with juice
Combine 1/2 cup confectioners' sugar and melted butter. Mix well. Blend in crushed pineapple with
juice. Add remaining 1 cup confectioners' sugar. If too thick add a little hot water.
Pineapple Tea Cakes 172

Raspberry Cup Cakes
3/4 cup graham cracker crumbs
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed
Line a 12−cup muffin pan with paper cup liners.
In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing
well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press
mixture with a spoon to firm bottom. Puree raspberries and set aside.
Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until
well blended. Fold in whipped topping.
Spoon evenly into baking cups. Freeze for at least 5 hours.
When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle
remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Raspberry Cup Cakes 173

Red Velvet Cupcakes
2 tablespoons cocoa
5 large eggs
1 cup buttermilk
2 (1 ounce) bottles red liquid food coloring
Beat cake mix and next five ingredients at low speed with an electric mixer for 2 minutes. Spoon batter
evenly into 24 paper or foil−lined muffin cups, filling each two−thirds full; bake according to package
directions. Remove from pans immediately and cool on wire racks. Spread cupcakes evenly with cream
cheese frosting. Yield: two dozen.

2 1/4 to 2 1/2 cups sifted confectioners' sugar
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add
sugar, beating at low speed until smooth. Stir in vanilla extract, beating until mixture is blended.
Yield: 2 cups.
Red Velvet Cupcakes 174

S'More Cupcakes
1 cup fine graham cracker crumbs
1/2 cup sifted flour
Pinch of salt
1/4 cup butter or margarine (at room temperature)*
1/4 cup shortening (at room temperature)
2 eggs plus 1 egg white**
About 18 marshmallows, each cut in half, divided
About 4 plain milk chocolate candy bars, unwrapped,
broken into individual squares and divided
Sift together the first 4 ingredients; set aside.
In a medium bowl, cream butter and shortening together thoroughly until smooth. Gradually add
sugar, beating until light and fluffy. Add eggs and egg white, beating well after each addition. Beat in
vanilla extract. Stir in dry ingredients, mixing well. Spoon batter into muffin pans (2 3/4−inch diameter
or 1 7/8−inch diameter) lined with paper baking cups, about one−third to one−half full. Insert a
marshmallow half or miniature marshmallow into each; top each marshmallow with 1 to 2 chocolate
candy squares. Bake for about 18 to 20 minutes (about 12 to 15 minutes for 1 7/8−inch diameter
cupcakes) or until done.
Remove from oven. Top each hot cupcake with an additional chocolate candy square and then a
marshmallow half or miniature marshmallow. Broil, about 6 to 8 inches from heat source, just until
marshmallows melt and turn a light brown on top. Remove cupcakes from oven and allow to cool
before serving.
Yields about 15 to 18 (2 3/4−inch) or 3 to 4 dozen (1 7/8−inch) cupcakes
* May omit butter or margarine and/or shortening, if desired; add 1/2 to 1 cup Smucker’s Shortening
& Oil Baking Replacement to batter.
** May omit eggs, if desired; add the equivalent in egg substitute of 2 eggs, i.e., Egg Beaters, to batter.
Do not omit egg white.
NOTE: use miniature marshmallows for 1 7/8−inch diameter cupcakes. Do not cut each in half.
S'More Cupcakes 175

Shoofly Cupcakes
1 1/2 cups light brown sugar, firmly packed
1/2 cup butter
1 cup dark brown sugar, firmly packed
Mix flour, light brown sugar, butter and baking powder well. Remove one cup of crumbs and set aside.
To remaining crumbs add dark brown sugar, boiling water and baking soda. Mix well. Fill each
cupcake liner 2/3 full. Top each cupcake with a heaping teaspoonful of the set−aside crumbs. Bake 20
minutes at 350 degrees F.
Makes 18.
Shoofly Cupcakes 176

Strawberry Cornmeal Muffin Cakes
Yield: 12 medium or 6 large desserts
1 1/4 cups flour

Generous pinch of salt
2 eggs
1/2 cup milk
1/2 cup cornmeal
1 cup whipping cream
1 teaspoon sugar
2 (1−pint) baskets fresh strawberries, stemmed and halved
Preheat oven to 350 degrees F. Grease and flour 12 muffin cups or six 6−ounce custard cups.
Mix together flour, baking powder and salt; set aside.
In mixer bowl, cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until
mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend
thoroughly. Blend in cornmeal. Spoon batter into prepared cups. Bake for about 30 minutes until
springy to the touch and a wooden pick inserted into center comes out clean; cool 5 minutes.
Turn out onto rack to cool completely.
Beat cream and sugar to form soft peaks.
Serve muffin cakes topped with cream and strawberries. Arrange in serving bowl; spoon into
individual dishes.
Strawberry Cornmeal Muffin Cakes 177

Tender Chocolate Cupcakes
Makes 12 cupcakes

1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
2 eggs
2 (1 ounce) squares unsweetened chocolate,
melted and cooled
1/2 cup milk
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour tins, set aside.
In a small bowl, whisk together the flour, baking powder, baking soda and salt, set aside.
In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually add the
sugar, beating after each additional and continue beating until the mixture is very light and fluffy.
Reduce speed to medium. Beat in the eggs, one at a time, then beat in the melted chocolate and vanilla.
Reduce speed to low. Alternately beat in the flour mixture and the milk, just until blended.
Spoon the muffins into prepared muffin tins.
Bake until the tops of the cupcakes are springy when pressed with fingertip, 15 to 20 minutes. Cool for
15 minutes in the muffin tins on a wire rack.
Tender Chocolate Cupcakes 178

Tomato Soup Cupcakes
3/4 cup shortening
1 teaspoon cinnamon
1 teaspoon cloves
2 eggs
1 teaspoon nutmeg
1 can tomato soup
3/4 cup water
Cream shortening and sugar. Add eggs. Mix together soup, water, baking soda. Add alternately with
the dry ingredients. Stir well. Pour into greased muffin tins. Bake in preheated oven at 350 degrees for
25 to 30 minutes. Cool and frost with:
Minute Fudge Frosting

1 ounce baking chocolate
1/4 cup shortening
1/4 teaspoon salt
1/3 cup milk
Mix first five ingredients; bring to a boil, stirring constantly. Boil one minute. Remove from heat, and
beat until lukewarm. Add vanilla extract. Beat until thick enough to spread.
Makes 24.
Tomato Soup Cupcakes 179

Upside−Down Chocolate Cupcakes
Yield: 12

1/2 cup firmly packed brown sugar
1 tablespoon water
36 to 48 walnut halves
1 cup cake flour, sifted
1/3 cup cocoa
1/4 teaspoon salt
1 egg
1/2 cup water
1/3 cup sweetened condensed milk
1 tablespoon butter
Preheat oven to 350 degrees F. Grease well 12 muffin pan cups.
In small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 tablespoon water. Simmer 1
minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture
over walnuts.
Sift flour, cocoa, baking soda and salt together; set aside.
Cream 1/4 cup butter. Gradually add sugar and continue creaming until light and fluffy. Beat in egg
and vanilla extract. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending
with dry ingredients.
Fill muffin pan cups 1/2 full with batter. Bake for 20 to 25 minutes, until surface springs back when
gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks.
In small saucepan, combine milk and chocolate. Cook over very low flame, stirring constantly, until
smooth and thickened, about 10 minutes.
Stir in 1 tablespoon butter; keep warm. Spread on sides of cupcakes.
Upside−Down Chocolate Cupcakes 180

Whoopie Cupcakes
Yield: 16
Cupcakes
1 1/2 cups flour
1 teaspoon salt
6 tablespoons cocoa powder
3 tablespoons Crisco
1 cup sour milk (1 teaspoon vinegar plus 1 cup milk)
Filling
2 1/2 tablespoons flour
1/2 cup milk
1/4 cup Crisco
1/4 cup butter
Preheat oven to 350 degrees F. Place paper muffin cups into muffin tins.
Cupcakes: Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla extract. Beat hard for 2
minutes. Pour into paper lined muffin tins. Bake for 20 to 25 minutes.
Makes 12 to 16.
Filling: Mix flour and milk and cook until pasty; cool.
Combine sugar, vanilla extract, Crisco and butter. Add to the flour mixture and beat until fluffy − 10
to 15 minutes. With a sharp knife, cut off the top of each muffin to make a cone shape 1 inch in
diameter. Fill with filling and replace the top.
Whoopie Cupcakes 181

Apricot Brandy Fruitcake
1 pound red glacé cherries
1 pound green glacé cherries
1 pound candied pineapple
2 boxes white raisins
1 (16 ounce) can peaches, minced, undrained
1 cup apricot brandy
2 cups butter
11 eggs
1 pound pecans
4 cups flour
1/2 teaspoon salt
Mix cherries, pineapple, raisins, undrained peaches and apricot brandy. Cover tightly and let stand
overnight.
Cream butter, sugar and eggs. Add pecans, flour, vanilla extract, lemon extract and salt. Reserving
juice from fruit mixture, add fruits to the other mixture. Line the bottoms of 4 bread pans with greased
brown paper. Set a pan of water in the oven. Bake the bread for 2 to 4 hours at 300 degrees F.
Mix a little honey with the reserved juice mixture. When fruitcakes are cool, wrap in clean cheesecloth
which has been soaked in the juice mixture. Store in refrigerator.
Apricot Brandy Fruitcake 182

Best Ever Fruitcake
1/2 pound dates
1/4 pound almonds
1 pound pecans
1/2 pound walnuts
1/2 pound candied pineapple
1/2 pound candied cherries
1/4 cup molasses
1/4 pound butter
1 cup flour
1/4 cup whiskey
1/4 cup brandy
3 eggs
1/2 teaspoon allspice
1/2 teaspoon orange extract
Important: Do not use mixed fruit. Buy pineapple and cherries separately.
Chop pineapple, cherries and dates and lightly coat with flour. Chop nuts.
Beat sugar and butter together. Add eggs, one at a time. Add molasses, then whiskey and brandy. Add
spices. Stir in flour and fruit, then nuts. Bake in loaf pans for one hour.
Best Ever Fruitcake 183

Black Fruitcake
1/4 pound candied citron
1/8 pound candied lemon peel
1/8 pound candid orange peel
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/2 cup dark rum, cognac, sherry or Madeira
1/4 pound blanched shelled pecans
1/4 pound shelled walnuts or pecans
1/2 teaspoon mace
1/2 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon milk
Prepare fruits and nuts a day ahead. Sliver the citron, lemon and orange peel into very thin strips; cut
cherries in half and pineapple in thin wedges. Set aside.
Pick over raisins and currants to eliminate stray stems or seeds; add rum, cognac, sherry or Madeira,
and soak overnight. Chop almonds and walnuts or pecans coarsely. Set them aside, also.
The following day, grease a 10−inch tube pan, four 1−pound coffee cans, or 2 bread pans measuring 9 x
5 x 3 inches. Line with brown paper.
To make the cake, mix 1/2 cup of the sifted flour with all the fruits and nuts in a large bowl. Sift
remaining flour with spices and baking soda. Cream butter until soft, then work in granulated sugar
and brown sugar, a little at a time, until mixture is smooth. Stir in the eggs, milk, almond extract and
flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until
batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a
compact cake when cooked. Bake at 275 degrees F. A tube pan that uses all the batter will take 3 1/4
hours. The bread pans, which will each hold half the batter, will take 2 1/4 hours. The coffee cans,
which each hold one−fourth of the batter, will take 2 hours. Remove cakes from oven, let stand 30
minutes, then turn out onto cake racks. Peel off the brown paper very carefully. The four small, round
cakes make attractive Christmas gifts.
To age fruitcakes, allow at least four weeks. Wrap each cake in several layers of cheesecloth well
soaked in rum, cognac, sherry or Madeira. Place in an airtight container, such as a large crock or
kettle, and cover tightly. If cheesecloth dries out, moisten it with a little of the wine or spirits. Do not
overdo it. The cakes should be firm, not soft, at the end of the aging period. This will make them easy
to slice in neat, compact slices. If you wish to frost fruitcakes after they have been properly aged, cover
the top first with Almond Paste, then with Milk Frosting. To decorate, make a garland of candied
Black Fruitcake 184

cherries, slivered angelica, and blanched whole almonds around the edge of the cake.
Almond Paste
1 pound blanched almonds
1 pound confectioners' sugar, sifted
3 egg whites
1 teaspoon almond extract or
2 teaspoons rose water
Work almonds through a food grinder or blend in an electric blender. Thoroughly mix in
confectioners' sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or
rose water, using your hands to blend the heavy mixture.
Milk Frosting
1/2 cup milk
1 teaspoon butter
Combine sugar, milk and butter in a saucepan. Cook, stirring constantly, until mixture begins to boil.
Then boil, without stirring, until a few drops tested in cold water form a soft ball. Remove from heat,
stir in vanilla extract, and beat until frosting is of spreading consistency. Spread over top of cake
letting it dribble down the sides. If frosting becomes too stiff to spread, melt in top of double boiler
over boiling water, then beat again.
Black Fruitcake 185

Brazil Nut Cake
1 cup coconut
1/8 pound pitted dates
3 cups Brazil nuts, whole
1 (4 ounce) jar green maraschino cherries
1 (4 ounce) jar red maraschino cherries
3 eggs
1/2 teaspoon salt
Combine nuts, dates, coconut and well−drained cherries. Sift dry ingredients over them. Mix well with
hands until coated.
Beat eggs until foamy and add vanilla extract. Stir into nuts and fruit until coated. Bake in a greased
and wax paper lined loaf pan at 300 degrees F for 1 hour and 45 minutes.
Store in refrigerator.
Brazil Nut Cake 186

Carrot Fruitcake
4 eggs
3 cups all−purpose four
1 teaspoon salt
3 cups finely shredded carrots
1 1/2 cups coarsely chopped nuts
1 cup raisins
1 cup chopped dates
1 cup mixed candied fruit
In a mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until
smooth. Stir in remaining ingredients. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at
350 degrees F for 1 hour or until a wooden pick inserted near the center comes out clean.
Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Carrot Fruitcake 187

Chip and Cherry Fruitcake
3 eggs
1/4 teaspoon salt
1/4 pound chocolate chips
2 cups pecans or walnuts, chopped
1 cup chopped dates
1 cup halved candied cherries
1 cup chopped candied pineapple
Beat eggs well. Gradually add sugar and beat well.
Sift dry ingredients together. Add chocolate chips, nuts, dates, cherries and pineapple to flour. Fold
into the egg−sugar mixture.
Pour into a wax paper−lined, oiled loaf pan. Bake at 350 degrees F for 1 hour and 10 minutes.
Chip and Cherry Fruitcake 188

Chocolate Cherry Fruitcake
6 eggs, well beaten
1/2 teaspoon salt
1 (12 ounce) package semisweet chocolate pieces
2 cups chopped walnuts
1 cup golden raisins
2 cups coarsely ground dates
2 cups candied cherries, halved
Combine sugar and eggs. Beat lightly until creamy.
Sift together flour, baking powder and salt. Add chocolate pieces, nuts, raisins, dates and cherries to
flour mixture. Add flour mixture to sugar and eggs. Spoon into greased 10−inch tube pan. Bake at 325
degrees F for 1 1/2 hours or until done when tested. Cool for 10 minutes and remove from pan to cool.
Chocolate Cherry Fruitcake 189

Chocolate Christmas Cake
2 cups sifted flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/2 cups unsweetened applesauce
2 eggs
1/2 cup chopped raisins
1/2 cup dates
1/2 cup chopped candied red cherries
1/3 cup candied fruit mix
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Preheat oven to 325 degrees F. Grease 10−inch tube pan; line with greased paper or parchment paper.
Sift together first 5 ingredients in large mixing bowl. Add shortening and applesauce. Mix thoroughly
at low speed for 2 minutes, scraping bowl and beaters; then add eggs and beat again.
Put walnuts, fruit and spices in a separate bowl; toss with 1/4 cup flour to coat well. Add to applesauce
mixture with vanilla extract. Blend well. Pour batter into prepared pan. Bake 1 1/2 to 2 hours until
knife inserted in center comes out clean. Invert and cool on rack. When cold, slice thinly.
Chocolate Christmas Cake 190

Chocolate Fruitcakes
6 (1 ounce) square semisweet chocolate
3 large eggs
1/4 teaspoon salt
1 cup red candied cherries, cut up
1 cup green candied pineapple, wedged
3/4 cup walnut halves
3/4 cup pecan halves
Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and
cool about 15 minutes.
Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until
blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4
x 2−inch loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center
comes out clean.
Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks.
Seal cakes in heavy−duty plastic wrap, and refrigerate 8 hours before cutting.
Yields 4 (12−ounce) loaves.
Chocolate Fruitcakes 191

3 large eggs
1/4 teaspoon salt
comes out clean.

3 large eggs
1/4 teaspoon salt
comes out clean.

Chocolate−Hazelnut Panforte (Italian Fruitcake)
1/4 cup unsalted butter or margarine, melted, divided
1 1/2 cup whole hazelnuts
1 cup whole unblanched almonds
1 1/2 cups lightly packed chopped dried Calimyrna figs
1 1/2 cups lightly packed chopped dried apricots
1 cup diced candied citron
2 tablespoons grated orange peel (orange part only)
1 tablespoon grated lemon peel (yellow part only)
3/4 cup unbleached all−purpose flour
3/4 cup unsweetened cocoa powder (preferably
Dutch−process), plus more for sprinkling tops
1 1/2 teaspoons ground cinnamon
1 scant teaspoon ground nutmeg
1 scant teaspoon ground coriander
1/4 teaspoon pepper
1 cup plus 2 tablespoons honey
6 ounces bittersweet (not unsweetened) or
semisweet chocolate, melted
Position rack in center of oven and preheat to 400 degrees F. Brush two 8−inch round cake pans with
melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserve
remaining butter.
Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven until
nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for
hazelnuts. Cool.
Reduce oven temperature to 300 degrees F.
Gather hazelnuts in dish towel. Rub in rough towel to remove husks. Transfer hazelnuts and almonds
to large bowl. Add figs, apricots, citron, orange peel and lemon peel.
Combine flour, 3/4 cup cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves in small bowl.
Add to nuts and mix well.
Combine sugar, honey and remaining melted butter in a heavy medium saucepan. Stir over medium
heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes. Bring to boil. Continue
cooking until candy thermometer registers 248 degrees F (firm−ball stage). Immediately pour over nut
mixture. Stir to combine.
Divide batter between prepared pans, using back of a buttered spoon to spread evenly. Bake until top
and edges just begin to brown and tops feel dry, about 1 1/4 hours.
Cool slightly on wire rack. Run a small sharp knife around edges of pans to loosen cakes. Turn cakes
out onto work surface; peel off parchment. Cool cakes completely.
Chocolate−Hazelnut Panforte (Italian Fruitcake) 194

Arrange cakes top sides up on 8−inch cardboard rounds. Spread half the melted chocolate over each.
Refrigerate until chocolate is set, about 1 hour.
Sprinkle tops of cakes with cocoa powder. Wrap tightly in plastic wrap.
The cakes can be prepared up to 1 month ahead. Store at cool room temperature. Makes two 8−inch
cakes, 64 servings.
Chocolate−Hazelnut Panforte (Italian Fruitcake) 195

Clear Creek Fruitcake
1 1/2 cups dried pineapple, chopped
1 1/2 cups dried apricots, chopped
2 cups dried pears, chopped
2 cups dried apples, chopped
2 cups dark raisins or dried cranberries
1 cup golden raisins
1 cup pear brandy, preferably Clear Creek,
plus additional for aging
1 teaspoon salt
2 cups walnut halves
1 1/2 cups whole hazelnuts
1 1/2 cups whole almonds
2 cups pecan halves
4 eggs, beaten frothy
3/4 cup melted butter, cooled (1 1/2 sticks)
1/2 cup molasses
Grease four 8 x 6−inch loaf pans, or, to make individual servings, substitute two 8−ounce cleaned
pineapple cans for each loaf pan.
In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden raisins. Pour the
brandy over the fruit and toss to coat the fruit. Let stand for 30 minutes.
In another, larger, bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, allspice and
cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add the brandy/fruit mixture and blend
thoroughly.
Combine the beaten eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat
until the ingredients are well−blended and smooth.
Combine the egg mixture with the flour mixture and stir well to evenly coat all the fruit and nuts with
batter.
Pour the batter into greased loaf pans and fill three−fourths full. Bake for 1 hour. The cakes are done
when the sides begin to pull away from the edge of the pans and a wooden pick inserted in the middle
comes out clean. They should be a rich, mahogany color.
Cool loaves in pans for about 15 minutes, then turn out on a cake rack. When thoroughly cooled, wrap
Clear Creek Fruitcake 196

in cheesecloth that has been soaked in additional pear brandy.
Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best
after being aged at least 2 to 3 weeks.
Clear Creek Fruitcake 197

Crushed Pineapple Fruitcake
3/4 cup butter
2 eggs
1 teaspoon salt
3 cups golden raisins
1/2 cup red glace cherries
1 cup mixed peel
Line an angel food pan with parchment paper, and brush with melted butter.
Cream butter or margarine, and then beat in sugar. Beat in eggs, one at a time, beating well after each
addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and
mixed peel. Allow mixture to sit overnight in a covered bowl.
Bake at 300 degrees F for 2 1/2 hours with a pan of hot water placed on the lowest rack of oven during
baking. Brush warm cake with some melted butter.
Yields 1 tube cake.
Crushed Pineapple Fruitcake 198

Dark Rum Nut Fruitcake
6 cups diced, mixed candied peel
1 1/2 cups diced candied citron
1 1/2 cups halved red candied cherries
1 1/2 cups halved green candied cherries
4 cups currants
6 cups seedless dark raisins
2 cups blanched slivered almonds
2 cups coarsely chopped walnuts
1 cup dark rum
2 cups butter
2 1/2 cups lightly packed brown sugar
7 eggs
1/2 teaspoon salt
1 teaspoon ground cloves
In large bowl, combine candied fruit, currants, raisins and nuts. Pour rum over mixture; stir to
combine. Cover; let sit overnight.
Prepare four 9 by 5" loaf pans as desired by buttering and lining them with buttered parchment paper.
Drain any liquid from fruit/nut mixture, reserving liquid. Add 1/2 cup flour to mixture; stir to coat.
In separate large bowl, cream butter with electric mixer until light and fluffy; add brown sugar and
beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla
and reserved liquid from fruit.
In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. Add gradually to
creamed mixture, stirring just to blend. Stir in floured fruit and nut mixture.
Turn mixture into prepared pans. Bake 3 to 3 1/2 hours in preheated 250 degree F oven or until a
tester inserted in middle of each cake comes out clean. Cool 30 minutes in pans, then turn out on to
racks. Carefully remove paper and cool completely.
Makes four 9 x 5−inch cakes.
Dark Rum Nut Fruitcake 199

Drunken Fruit Cake
Drunken Fruit
1 envelope yeast
1/4 cup warm water
1 cup sliced canned peaches
1 cup canned pineapple chunks
1 cup apricot halves, drained
1/2 cup brandy
1 cup red maraschino cherries, with juice
Drain peaches and pineapple. Dissolve yeast in warm water. Place all ingredients in a loosely−sealed
jar. Keep in a warm, preferably dark, spot. NEVER use a metal spoon in this fruit. Never let the fruit
get under less than 3 cups. Every two weeks add 1 cup sugar and 1 cup drained fruit (if using
maraschino cherries, use the juice also). You may substitute pear slices or Mandarin orange slices.
This is good served over ice cream or pound cake, also.
Drunken Fruit Cake

3 cups flour
1/2 teaspoon salt
3 eggs, beaten
3 cups Drunken Fruit, drained
2 cups pecans, chopped
Cream sugar and eggs. Add oil and vanilla extract.
Sift dry ingredients together. Add to creamed mixture. Fold in Drunken Fruit and pecans. Bake for 1
hour and 20 minutes.
Cool at least 45 minutes before removing from pan. Invert pan and tap sharply.
Cool 15 minutes more. Dust with confectioners' sugar.
Drunken Fruit Cake 200

Dundee Cake
1 1/2 cups currants
1 cup diced mixed candied fruit
1 cup dark seedless raisins
3/4 cup light seedless raisins
1/2 cup halved candied cherries
1/2 cup brandy
1 1/4 cups softened butter
5 eggs
3/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup sliced blanched almonds
Soak fruits in brandy overnight.
Cream butter; add sugar, then cream again. Beat in eggs one at a time, beating well after each
addition. Add sifted dry ingredients.
Drain fruits; stir into batter. Pour into prepared 9 x 3 1/2−inch tube pan. Sprinkle with almonds;
gently press into top of batter. Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40
minutes.
Cool in pan 30 minutes; remove from pan; cool on rack.
Dundee Cake 201

Election Cake
1 cup warm water (not hot)
1 package yeast
1 tablespoon vegetable oil
2 1/2 cups flour
1 cup butter
2 cups dark brown sugar
4 eggs, well beaten
1 tablespoon lemon juice
1 1/2 cups flour
1/2 teaspoon powdered cloves
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups seeded raisins
1 cup whiskey
Put water into a bowl and sprinkle yeast over it. Add sugar, salad oil and flour; beat thoroughly.
Cover, and let rise overnight or at least 6 hours.
Butter 3 loaf pans. Cream butter, then cream in brown sugar. Add eggs, then stir in lemon rind and
juice. Sift together dry ingredients. Add to the butter mixture. Add raisins and whiskey. Stir into the
yeast batter and beat to blend well. Divide dough in the pans. Cover and let rise 1 hour.
Bake about 1 hour at 350 degrees F.
Election Cake 202

Elegant White Fruit Cake
2 ounce golden raisins
1/2 cup pineapple juice
1 cup toasted almonds
1 cup shortening (Crisco)
3 cups sifted flour
1/2 teaspoon ginger
8 egg whites
1/2 cup cognac
2 cups cut−up candied pineapple
2 cups whole red and green candied cherries
1 cup soft dried apricots, cut into thin strips
2 cups Brazil nuts
1 cup toasted almonds
1 cup shortening (Crisco)
1/2 teaspoon almond extracts
3 cups sifted flour
1/2 teaspoon ginger
8 egg whites
Place raisins, cognac and pineapple juice over low heat and simmer 15 minutes.
Remove from heat and add candied fruit, nuts and apricot. Beat shortening, sugar and almond extract
until light.
Re−sift flour, salt, baking powder and ginger. Add sugar mixture and egg whites alternately until soft
peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10−inch tube pan lined with
greased heavy brown paper. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow
oven, 275 degrees F, with a shallow pan of water on lower rake for 4 1/2 hours.
Let cake stand in pan 1 hour before turning out. Cake is done when you insert a wooden pick and it
comes out clean. When done, coat cake with one shot of cognac and sliced apples, seal tightly. Every
week add another shot! This keeps for a long time.
Elegant White Fruit Cake 203

French Fruitcake
3/4 cup candied orange peel
1/2 cup coarsely chopped walnuts
1/2 cup raisins
1/2 cup golden raisins
1 5/8 cups all−purpose flour, divided
2 1/2 tablespoons honey
2 eggs
1 1/2 tablespoons light cream
Toss candied orange peel, walnuts and raisins with 2 tablespoons of the flour. Set aside.
In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk,
rum and vanilla extract.
Stir together the remaining 1 1/2 cups flour and the baking powder; beat into creamed mixture. Stir in
the fruits and nuts. Turn the batter into a greased and floured 9 x 5−inch loaf pan.
Bake in a preheated 350 degrees F oven for 10 minutes.
Lower the heat to 325 degrees F. Bake the cake for 45 minutes longer, or until it tests done with a
wooden pick. Transfer to a rack to cool.
Yields one 9 x 5−inch loaf cake.
French Fruitcake 204

Fruitcake
2 pounds dates, chopped
1 pound candied cherries, cut up
1 pound candied pineapple, cut up
28 ounces sweetened condensed milk
8 ounces shredded coconut
Combine all ingredients and mix well with hands. Turn into a greased and floured 10−inch tube pan.
Bake at 225 degrees F for about 1 1/2 hours. Cake is done when no milk oozes out when pressed with
finger.
Decorate with maraschino cherries, if desired. Let cool. Turn out on foil and wrap snugly. Store in
refrigerator or freezer about 1 month before serving.
Fruitcake 205
Fruitcake Supreme
2 pounds pitted dates
1/2 pound green candied cherries
1/2 pound red candied cherries
1 pound candied pineapple (cut in pieces, if whole)
1 pound English Walnuts, shelled
1 pound pecans, shelled
1/2 teaspoon salt
5 eggs
Leave nuts and fruit as whole as possible.
Sift flour, sugar, salt, and baking powder over fruit and nuts. Mix well with hands.
Beat eggs and vanilla extract and pour over flour mixture. Blend well.
Line two bread pans with wax paper and butter well. Divide dough into the two pans and bake at 200
degrees F for 1 hour and 45 minutes. Put on rack to cool.
When cool, wrap tightly in foil or freezer paper.
Fruitcake Supreme 206

Fruitcakes in Candied Grapefruit Shells
12 grapefruits
8 cups water
2 cup corn syrup
1 tablespoon glycerin
To Prepare the Shells: Select perfect grapefruits that are clean and free from blemishes. Wash and cut
slice from top of each. Remove inside of fruit with teaspoon, being careful not to break shell. Cover
shells with cold salted water (1 teaspoon salt to each quart water), bring to boil, and cook five minutes.
Drain, cover again with fresh water and boil five minutes. Repeat process about three times until bitter
flavor is gone from peel and peel is tender, but not tender enough to break apart. Invert shells and
drain on a wire rack for at least an hour, preferably overnight.
Syrup for 10 to 12 Shells There must be enough syrup to cover and float the fruit. Cook the shells in
syrup until syrup gives a jelly test (about 250 degrees F). Let shells stand in syrup overnight, or longer.
Reheat and cook 10 minutes. Cool in syrup until ready to use. Drain before filling with cake mixture.
Use any fruit cake batter to fill shells. Fill shells about 3/4 full.
To Cook the Cakes in Candied Shells: Steam about 1 1/2 hours. This may be done on top if the range,
in the oven or the roaster. (Place filled grapefruit shells on lift−out rack in insert pan of roaster−oven.
Pour 2 quarts of water in bottom of insert pan, set control at 300 degrees F for 1/2 hour, or until center
of cakes are done when tested with a wooden pick. Cool.
Store in a covered container. If the confection seems dry, place a fresh orange in the container for a
day or two. If properly stored, this confection will keep for a year. Serve by slicing through peel, either
crosswise or lengthwise.
Fruitcakes in Candied Grapefruit Shells 207

Generations Fruitcake
4 cups all−purpose flour, divided
1 pound chopped dates
1 pound candied citron
1 pound chopped pecans
1 pound dried figs, coarsely chopped
1 (15 ounce) package raisins
1 (10 ounce) package currants
12 large eggs, lightly beaten
1 cup milk
2 teaspoons ground nutmeg
2 teaspoons ground allspice
1 cup brandy
15 pecan halves (optional)
Brandy
3 red candied cherry halves (optional)
Make a liner for a 10−inch tube pan by drawing an 18−inch circle on brown paper (not recycled). Cut
out circle; set pan in center, and draw around base of pan and inside tube. Remove pan, and fold circle
into eighths, with lines on the outside.
Cut off pointed tip of triangle along line. Unfold paper; cut along folds to the outside line. Place liner in
pan; grease and set aside. Repeat procedure for second pan.
Combine 1/2 cup flour, dates and next 5 ingredients in a large bowl, tossing gently. Set aside.
Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add
eggs, beating until blended after each addition. Add milk and corn syrup, mixing well.
Combine remaining 3 1/2 cups flour, baking soda and next 4 ingredients; add to butter mixture
alternately with 1 cup brandy, beginning and ending with flour mixture. Mix at low speed after each
addition until blended. Pour over fruit mixture; stir well. Spoon batter into prepared pans. Place pecan
halves in flower designs on top of batter, if desired.
Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center of cake comes out clean.
Remove from oven; cool completely in pans on wire racks.
Remove cakes from pans; peel paper from cakes. Wrap in brandy−soaked cheesecloth; store in airtight
containers in a cool place. Pour a little brandy over cake each week for at least 1 month. Before
serving, place cherry halves in center of pecan flowers, if desired. Yields 2 (5−pound) cakes.
Generations Fruitcake 208

Holiday Delight Fruitcake
1 quart chopped pecans
5 cups flour
1 pound butter
1/2 pound white raisins
2 ounces pure lemon extract
6 eggs, separated
2 tablespoons water
Preheat oven to 250 degrees F. Grease well and flour a 4−quart tube pan.
Cream butter and sugar; add lemon extract and mix well.
Mix 2 cups flour with fruit and nuts. Add egg yolks to creamed mixture. Add remaining 3 cups flour
and baking soda, diluted in water. Mix well. Add fruit mixture and blend well. Fold in stiffly beaten
egg whites. Pour batter into prepared pan. Bake for 3 hours.
Holiday Delight Fruitcake 209

Icebox Fruitcake
1 1/2 cups margarine
1 pound marshmallows
1 pound rolled graham crackers
1 pound chopped pecans (2 cups)
4 tablespoons brown sugar
1 box pitted dates, chopped
1/2 pound raisins
Candied cherries
Candied pineapples
Candied citron
In top of double boiler, melt the margarine, sugar and marshmallows.
In large bowl (dishpan) put other ingredients. Pour melted mixture over these ingredients and mix
well. Mold or shape into rolls or loaves. Wrap in wax paper and store in refrigerator.
Icebox Fruitcake 210

Japanese Fruit Cake
4 eggs
1 cup milk
1 teaspoon ground allspice
1 cup raisins
Lemon−Coconut Frosting
Pecan halves (for garnish)
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one
at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and
ending with flour mixture. Mix after each addition. Stir in vanilla extract.
Pour one−third of batter into a greased and floured 9−inch round cake pan. Stir cinnamon and next 3
ingredients into remaining batter; pour into 2 greased and floured 9−inch round cake pans. Bake at
350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Spread frosting between layers and on top and sides of cake, stacking white layer between spiced
layers. Garnish, if desired.
Lemon−Coconut Frosting
2 tablespoons cornstarch
1 1/2 cups water, divided
1 medium coconut, grated (3 1/2 cups)
Dissolve cornstarch in 1/2 cup water; set aside.
Bring remaining 1 cup water to a boil in a medium saucepan. Stir in sugar, lemon rind and lemon
juice. Return to a boil, and cook to soft ball stage (236 degrees F), stirring often.
Gradually stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat; stir in coconut. Cool. Stir frosting just before spreading on
cake.
Japanese Fruit Cake 211

Keebler No−Bake Fruitcake
1 box Keebler Cinnamon Crisp
1 (15 ounce) package seedless raisins
1 cup chopped dates
1 (7 1/2 ounce) jar Marshmallow Crème
1/2 cup milk
2 tablespoons dark corn syrup
1 tablespoon water
Roll Keebler Cinnamon Crisp to fine crumbs. Blend crumbs with raisins, nuts and dates.
In large mixing bowl, blend Marshmallow Crème and milk on medium speed of electric mixer until
smooth. Gradually add dry ingredients to marshmallow mixture. Mixing until all crumbs are
moistened. Press firmly into a wax paper lined 8 1/2 x 2 1/2−inch loaf pan. Refrigerate at least 2 days
before serving.
Garnish with fruit and nuts as desired.
Keebler No−Bake Fruitcake 212

Lemon Fruitcake
1 pound butter
1 box brown sugar
6 eggs
2 ounces lemon extract
1/2 pound candied pineapple
1 quart pecans
Cream butter, sugar and eggs. Add flour alternately with lemon extract. Add fruit and nuts. Cover and
let stand overnight in refrigerator. Bake at 275 degrees F to 300 degrees F until done. Let stand 2 days
before eating.
Lemon Fruitcake 213

Lemon−Pecan Fruitcake
1 (1 pound) box brown sugar
1 pound butter or margarine
6 egg yolks, beaten
1 (2 ounce) bottle lemon extract
1/2 pound candied pineapple, chopped
1/2 pound candied cherries, chopped
6 egg whites, beaten
Cream together sugar and butter until smooth. Add beaten egg yolks and mix well.
Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat
pecans, pineapple and cherries with 2 cups flour and add to creamed mixture. Fold in beaten egg
whites. Cover and let stand overnight.
The next day, put mixture into a greased tube pan and bake at 250 degrees F for 2 1/2 hours or until
cake tests done.
Yields a 6−pound fruitcake.
Lemon−Pecan Fruitcake 214

Marmalade Cake
Cake
2 cups mixed dried or candied fruit, such as
3/4 cup chopped dried apricots, 1/4 cup
chopped citron, and 1 cup dried currants
1 cup hot strong tea
3 eggs
1/4 cup tart marmalade
Pinch of salt
Butter and flour a 2−quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep. Line bottom
with buttered and floured wax paper.
In medium bowl, soak fruit in hot tea. Set aside.
In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping
sides of bowl often. Add eggs, one at a time, beating well after each addition. Beat in marmalade.
Sift together flour, baking powder, ginger, nutmeg and salt. gradually add to batter at low speed. Stir
in walnuts. Mix well. Stir in fruit and tea mixture. Spread in mold. Bake for 2 1/2 hours until firm in
center.
Cool in pan on rack. Invert cake onto cake plate; remove wax paper.
Marzipan Topping
1 (3 1/2 ounce) roll almond paste (marzipan)
Roll out marzipan between sheets of wax paper into a circle the same size as top of cake. Remove top
sheet of paper. Trim edges of marzipan to form an even circle. Invert marzipan on top of cake and peel
off remaining paper.
Marmalade Sauce
In small saucepan, combine marmalade and orange juice. Melt over medium heat, stirring often. Pour
around base of cake.
To serve, decorate top of cake with fresh orange blossoms and leaves. Cut into thin slices to serve.
Marmalade Cake 215

Miniature Fruit Cakes
1 pound candied cherries, halves
3 slices candied pineapple, chopped
1 pound chopped dates
2 cups pecan halves
1 cup flour
1/2 teaspoon salt
4 eggs, well beaten
Bourbon
Place fruit and pecans in bowl. Add flour and mix with hands. Add sugar and salt and mix. Add eggs
and butter to fruit mixture. Spoon into greased and floured pan. If using a tube pan, bake at 250
degrees F for 3 1/2 hours. If using muffin tins (miniature or regular size), bake at 300 degrees F for 40
to 50 minutes.
Place cakes in tin and cover with a dish towel saturated with bourbon. This preserves flavor and keeps
the cakes moist for up to at least 2 weeks.
Makes 1 cake serving 24 or 6 dozen miniature cakes.
Miniature Fruit Cakes 216

Mrs. Crowther's Applesauce Cake
1 egg
1/2 cup butter
2 cups flour
4 tablespoons warm water
2 teaspoons cocoa
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup raisins
1 cup walnuts
1 cup gumdrops (omit green and black ones)
1 cup dates (our family omitted them)
1 cup maraschino cherries
Sift cocoa, baking powder with flour.
Cream butter; add sugar and spices. Add beaten egg, then applesauce.
Dissolve baking soda in warm water. Add alternating with flour mix and fruit mix. (If you use the large
gumdrops, cut them into small pieces.)
Bake in paper lined loaf pans (either wax or parchment paper) at 325 degrees F for 1 1/4 − 1 1/2 hours.
Mrs. Crowther's Applesauce Cake 217

Murrumbidgee Cake
7 ounces whole Brazil nuts
5 ounces walnuts
1/2 pound pitted dates
3 ounces candied peel, chopped
6 ounces glacé cherries (several colors, if possible)
3 ounces seedless raisins
Grated rind of 1 lemon
3 ounces flour
1/2 teaspoon salt
3 eggs, beaten
Spirit such as brandy, rum or vanilla or clove brandy
Preheat oven to 300 degrees F. Line a loaf or square baking pan with greased paper.
Put nuts and fruit into a large bowl.
Sift flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and
make into a stiff batter with the eggs and vanilla. Place in the pan; flatten down with the back of a
spoon and bake for 1 1/2 to 2 hours. Test for doneness with a knife or skewer (if the top is browning too
quickly, cover with foil). Leave to cool in the pan for 10 minutes before turning out.
Place in the middle of a clean tea towel. Pierce in several places and soak with the spirit. Wrap the
towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Add more spirit every
week for 8 weeks.
Murrumbidgee Cake 218

New Orleans Fruitcake
4 eggs
2 pounds pecan halves
1 pound pitted dates
Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 9 x 5− inch
loaf pans.
Beat together the eggs, sugar and vanilla until frothy.
Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple
and dates.
Mix well and pour into loaf pans and bake for 1 hour.
New Orleans Fruitcake 219

No−Bake Fruitcake
Fruits and Nuts
16 ounces candied pineapple
16 ounces candied cherries
8 ounces candied citron
8 ounces chopped dates
1 (5 ounce) box raisins
1 (15 ounce) box golden raisins
1 (10 ounce) box currants
1 (4 ounce) can flaked coconut (optional)
12 ounces chopped walnuts
8 ounces chopped pecans or blanched slivered almonds
Liquids
1/2 cup molasses
1/2 cup strawberry or raspberry preserves
2 tablespoons frozen orange juice concentrate (straight from the can)
1 (12 ounce) can evaporated milk
Dry Ingredients
l pound graham crackers
Put fruits (and their syrup) and nuts into a big bowl and, using your hands, break up any
stuck−together clumps.
Put the graham crackers in the food processor, one inner−seal package at a time, and process until
they are ground as finely as flour. This is the secret of the recipe − graham crackers must be as finely
ground as flour! No lumps! Dump into another bowl. Add spices and mix.
Pour the dry ingredients on the fruit and "toss" so the fruit pieces are dusted on all sides. Again, use
your hands. Pour on liquids and mix (with hands) well until no dry graham cracker powder remains. If
needed, add more liquid (evaporated milk, orange juice concentrate, jam).
Pack into prepared tins, pressing firmly. Don't worry; it will all fit even though it seems the tins will be
too small. The cake will be sticky, but all the moisture will be absorbed.
Refrigerate 2 days and then start dousing with rum or brandy. Omit the liquor if you prefer. Store in
refrigerator.
If you like another combination of fruits or nuts, certainly, feel free to alter as you prefer. Make sure
you have approximately the total weight of approximately 90 ounces of fruit and 20 ounces of nuts.
Yields 10 pounds (2 (8−inch) in diameter tins). For a 2 pound batch, use 1/3 pound graham crackers
(one inner−seal pack) and cut the fruit down to 4 ounces of each flavor and adjust the other ingredients
accordingly.
No−Bake Fruitcake 220

No−Bake Icebox Fruitcake
1 (16 ounce) package miniature marshmallows
1 pound pecan pieces
1 pound walnut pieces
1 (16 ounce) package flaked coconut
8 ounces finely crushed graham crackers
8 ounces finely crushed vanilla wafers
8 ounces raisins
Combine all except milk. Mix well. Add milk. Mix well. Press with hands into wax paper lined pans
chill cut into small pieces.
No−Bake Icebox Fruitcake 221

Orange Slice Fruitcake
2 pounds orange slice candy, chopped
2 pounds pitted dates
2 pounds miniature marshmallows
2 cups chopped nuts
2 pounds graham cracker crumbs
2 cups evaporated milk
In a large bowl, combine orange candy, dates, marshmallows, nuts, graham crackers, sugar,
evaporated milk and vanilla extract. Mix together well, then press into regular or molded loaf pans.
Chill overnight before slicing.
Makes 8 pounds.
Orange Slice Fruitcake 222

Pecan Whiskey Cake
6 eggs, separated
1 1/2 cups butter
1 cup light brown sugar
1 cup white sugar
1 cup flour
2 pounds pecans
1 pound light raisins
2 cups flour
1 teaspoon nutmeg
1 cup bourbon whiskey
Line three loaf pans with aluminum foil. Preheat the oven to 250 degrees F.
Beat egg whites until they stand in soft peaks; beat in sugar. Without washing the beater, beat yolks
until thick.
Cream butter; beat in gradually the brown and white sugars. Add egg yolks and beat well. Mix flour,
pecans and raisins.
Sift together flour, baking powder and nutmeg. Add to the butter mixture. Add whiskey. Stir in the
floured nuts and raisins. Fold in the whites. Fill the pans and bake about 2 hours.
Pecan Whiskey Cake 223

Pineapple−Macadamia Fruitcake
5 cups candied pineapple chunks
1 1/2 cups salted Macadamia nuts
1/4 cup flour
5 eggs
2 tablespoons milk
1 tablespoon pineapple extract
1 3/4 cups flour
Preheat oven to 300 degrees F. Grease three 8 x 5−inch loaf pans. Line with wax paper and grease the
paper.
In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated;
set aside.
In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until
fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, pineapple flavoring and
vanilla extract. At low speed, beat in flour until well blended. With a wooden spoon, stir in fruit−nut
mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter.
Bake for 1 1/4 hours, or until golden brown and a wooden pick inserted in center comes out clean. Cool
in pans on wire racks for 15 minutes.
Remove from pans, peel off wax paper and cool completely on wire racks. Wrap in foil. Refrigerate at
least 2 days before serving.
Store in refrigerator up to 1 month or in freezer up to 3 months.
Pineapple−Macadamia Fruitcake 224

Queensland Cake
1 pound raisins
1 pound currants
1 1/2 pounds sultanas
6 ounces glace ginger, lightly chopped
1 cup chopped pitted prunes
1 cup chopped pitted dates
2 tablespoons treacle (or golden syrup)
1 cup rum
4 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 pound butter
1 pound brown sugar
10 eggs
Preheat oven to 130 degrees C (260 degrees F). Double line an 11− or 12−inch square cake tin with
baking paper.
In a large bowl place all the fruit and pour over the treacle and rum; mix well.
Sift together the flour, bicarbonate of soda and spices onto a large sheet of paper.
Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Scrape butter mixture into fruit mixture and add flour. Mix all ingredients until well blended and
spoon into prepared tin. Smooth the surface and cover with a layer of macadamia nuts, pressing the
nuts into the cake mixture. Bake for 3 1/2 to 4 hours until the cake is cooked when tested with a
skewer. Remove from oven and brush with two tablespoons of rum. Cover while hot with a double
layer of foil and leave for 24 hours to cool completely.
Serving suggestion: Great cake, deserving of fine tea or coffee.
Queensland Cake 225

Quick Mincemeat Fruitcake
2 eggs, lightly beaten
1 (28 ounce) jar ready−to−use mincemeat
2 cups candied mixed fruit
Preheat oven to 300 degrees F. Line two 9 x 4−inch loaf pans with wax paper.
Sift the flour and baking soda together.
In a large bowl, combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients.
Pour into prepared pans. Bake for 2 hours or until center springs back and top is golden brown. Cool.
Turn cakes out onto a wire rack; remove wax paper.
Quick Mincemeat Fruitcake 226

Rich Italian Fruitcake
3 cups dried figs or dates
1/2 cup white seedless raisins
1/3 cup dried cranberries
1/3 cup almonds, toasted and finely chopped
2 1/2 cups soft wholegrain breadcrumbs
5 tablespoons olive oil
1/4 teaspoon nutmeg
4 teaspoons honey
Oil and dry breadcrumbs for pan
4 teaspoons pine nuts
1/2 cup walnuts
Soak figs or dates overnight in hot water.
The next day, bring them to a gentle boil and lower the heat, simmering gently until very soft. While
the figs are cooking, soak the white raisins and dried cranberries in hot water.
When softened, drain figs or dates and place in large bowl. Drain other fruit, squeeze out excess water
and add. Add remaining ingredients down to and including honey. Stir well to as smooth a consistency
as possible. As you stir, the figs or dates become like a paste and you will have a very thick "cake−like"
batter.
Rub a small springform pan or a layer cake pan with olive oil and sprinkle lightly with dry
breadcrumbs, shaking out excess, like you would a flour coating. Spoon in the batter and smooth out.
Cover the surface with pine nuts and walnuts or other nuts of your choice and press them lightly into
the batter. Bake at 375 degrees F for 30 to 45 minutes, until firm.
Allow to cool on a rack for about 15 minutes.
Carefully run a spatula around the edges of the pan and invert onto a cake plate.
Cake is best served cold.
Rich Italian Fruitcake 227

Rum Fruit Cake
1 cup candied cherries, chopped
1 cup slivered citron
1 1/2 cup currants
1 cup pitted dates, chopped
1 1/4 cups figs, coarsely chopped
1 cup dried prunes, cooked, drained and chopped
2 cups dark seedless raisins
2 cups dark rum
1 cup softened butter
2 cups firmly packed brown sugar, sieved
5 eggs
1 1/2 teaspoons allspice
1 1/2 teaspoons nutmeg
1/2 teaspoon salt
1 1/2 cups slivered blanched almonds, toasted
Soak fruits in rum for 3 days.
Cream butter; add sugar, then cream again. Beat in eggs one at a time. Gradually add sifted dry
ingredients; blend well.
Drain fruits; add nuts. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5−inch loaf
pans. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours.
Cool in pans on racks. Wrap in aluminum foil; age 1 month before using.
Rum Fruit Cake 228

Spicy Banana Fruit Cake
1 teaspoon salt
2 teaspoons ginger
1 teaspoon nutmeg
1 1/3 cups shortening
4 eggs, beaten
2 cups mashed ripe banana
1 1/2 cups chopped nuts
1 cup raisins
4 cups diced candied fruits
Sift dry ingredients.
Cream shortening. Gradually blend in sugar. Beat in eggs. Add flour mixture alternately with banana.
Mix raisins, nuts and candied fruits into batter. Turn into two well greased and floured 9−inch loaf
pans. Bake at 300 degrees F for 2 hours or until done.
Spicy Banana Fruit Cake 229

Stained Glass Fruit Cake
1/2 pound figs
2 pounds pecan halves
2 cups sifted flour
1/2 cup dark corn syrup
1/4 cup brown sugar
1/4 teaspoon salt
4 eggs, beaten
Grease and flour one tube or two bread pans. Line with wax paper.
Mix fruits and nuts.
Sift dry ingredients together.
Mix eggs, syrup, sugar and oil. Beat into dry ingredients. Pour over fruit. Stir well. Pack firmly into the
pans. Bake at 275 degrees F for 2 1/4 hours or until the top appears dry.
Wrap in a brandy− or rum−soaked cloth. This keeps for one year in the refrigerator if kept fairly
damp.
Stained Glass Fruit Cake 230

Stirring Fruit Cake
4 large eggs
1 cup self−rising flour
2 teaspoons apple pie spice mix
1 pound red candied cherries, chopped
1/2 pound white candied pineapple, chopped
1/2 pound green candied pineapple, chopped
1/4 pound raisins
6 cups pecans, chopped
Cream butter and sugar. Add eggs, one at a time, and beat well. Add flour and spice. Add vanilla and
almond extracts. Add fruits and nuts which have been coarsely chopped. Put into large greased pan
and place in 375 degree F oven. After mixture has cooked 15 minutes, stir it. Do this 3 times. After the
third time, have tube pan or 2 loaf pans greased and lined with brown paper. Pack cake into pan(s)
very well and bake 15 minutes more. Cool at least 15 minutes before removing from pan(s).
Stirring Fruit Cake 231

Sweet Potato Fruit Cake
4 eggs, separated
4 tablespoons hot water
1/4 teaspoon salt
1 1/2 cups grated raw sweet potatoes
1 cup dark raisins
1 cup light raisins
4 ounces red cherries
4 ounces green cherries
8 ounces candied mixed fruit
This requires a very large bowl to mix in. Blend sugar and oil. Add yolks; beat well. Add hot water. Sift
dry ingredients together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold in stiffly beaten
egg whites. Stir in nuts and fruit. Pour into a greased and floured tube cake pan. Bake at 250 degrees F
for 2 1/2 hours. Cake is done when it pulls away from pan sides.
Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator. It might pull apart
when slicing. Just piece back together.
Sweet Potato Fruit Cake 232

Tiny Christmas Fruit Cakes
1/4 pound candied cherries, chopped
3 candied pineapple slices, chopped
3 tablespoons butter (do not melt)
Cut or chop fruit and nuts. Add fruit, nuts and coconut to milk, butter and vanilla extract. Mix well.
Grease tiny muffin tins very well and fill three−fourths full. Bake for 30 to 35 minutes or until golden
on top. Remove carefully when cool.
Tiny Christmas Fruit Cakes 233

Tropical Fruitcake
1 pound dried pineapple rings, cut into eighths
1/2 cup candied cherries, halved
1/2 cup rum
6 eggs
1 teaspoon ground ginger
1 pound pecans (4 1/2 cups), coarsely chopped
7 ounces flaked coconut
Crystal Glaze
Combine pineapple, cherries and rum in large bowl; let stand overnight, tossing occasionally.
Grease a 10−inch tube cake pan very well; dust with flour, tapping out excess. Sift together 3 cups of
the flour with baking powder onto a sheet of wax paper.
Beat butter or margarine and sugar until light and fluffy in large bowl with electric mixer at high
speed. Add eggs, one at a time, beating well after each addition. Beat in ginger and vanilla extract.
Drain fruit; add drained rum to butter−sugar mixture. Add sifted flour mixture, beating only until
blended. Toss remaining 1 cup of flour with chopped fruits, pecans and coconut; fold into batter.
Spoon batter into prepared pan, smoothing top.
Bake at 325 degrees F for 1 hour, 45 minutes, or until skewer inserted comes out clean. Cool in pan on
wire rack for 15 minutes. Loosen around edges and tube; invert onto wire rack; cool completely. Wrap
cooled cake in cheesecloth that has been soaked in rum. Wrap tightly with aluminum foil; store in
plastic bag or airtight container. Brush with Crystal Glaze and decorate with fruits and nuts.
Crystal Glaze
Heat 1/3 cup light corn syrup with 2 tablespoons brandy or orange juice in a small saucepan until
bubbly, stirring often.
Tropical Fruitcake 234

Vanilla Wafer Fruitcake
1 (13 ounce) package vanilla wafers
1 pound pecan halves
1/2 pound candied red cherries
1/2 pound candied green pineapple
5 ounces white raisins
2 large eggs
1 small can evaporated milk
1/4 teaspoon salt
Preheat oven to 325 degrees F. Grease a tube pan.
(Save 5 whole cherries, 10 pineapple wedges and 15 pecan halves.)
Crush wafers in large mixing bowl. Add cherries cut in half, pineapple cut in wedges, pecan halves
broken in two and whole raisins. Mix well. Beat eggs well, add sugar, milk and salt. Add to wafer fruit
mixture. Mix well. Place in prepared pan and press down firmly. Decorate with reserved fruit and
nuts. Bake in center of oven for one hour.
Cool 15 minutes.
Vanilla Wafer Fruitcake 235

Watermelon Pickle Fruit Cake
1 cup slivered candied pineapple
1 cup light seedless raisins
1 (1 pound 4 ounce) jar watermelon pickles, drained and slivered
1/2 cup watermelon pickle syrup
5 eggs
1/2 teaspoon salt
1/2 cup sherry
1 cup pecans, chopped
1 cup blanched slivered almonds
Combine fruits and pickle syrup; soak overnight. Cream butter; add sugar; cream again. Beat in eggs
one at a time.
Sift together dry ingredients; reserve 1/4 cup. Add flour mixture to sugar mixture alternately with
sherry.
Drain fruits; add nuts and reserved 1/4 cup flour mixture; blend well. Pour batter over fruits and nuts;
mix. Pour into two prepared 9 x 5−inch loaf pans. Bake at 300 degrees F for 2 hours and 30 minutes to
2 hours and 40 minutes.
Cool in pans on racks. Chill 1 month before using to facilitate cutting.
Watermelon Pickle Fruit Cake 236

Wedding Fruit Cake
1 pound shortening
1 pound brown sugar
1 cup molasses
12 egg yolks, well beaten
4 teaspoons allspice
1 1/2 teaspoons mace
1/3 cup flour
3 pounds seeded raisins, cut in pieces
2 pounds sultana raisins
1 1/2 pounds candied citron, sliced thin and cut into strips
1 pound dried currants
1/4 cup chopped preserved lemon rind
1/2 cup chopped preserved orange rind
1 cup brandy
4 ounces chocolate melted (optional)
12 egg whites, beaten stiff
1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water
Line 4 large loaf pans with aluminum foil. Preheat oven to 250 degrees F.
Cream shortening until light and fluffy. Beat in the brown sugar little by little. Stir in molasses and egg
yolks.
Sift together 3 cups flour, cinnamon, allspice, mace and nutmeg. Add to the first mixture. Mix 1/3 cup
flour, seeded raisins, sultana raisins, citron, currants, preserved lemon rinds and orange rinds. Add to
the batter. Add brandy and chocolate. Fold in egg whites. Just before putting the batter in the pans,
add the baking soda dissolved in the water. Fill the pans and cover tops closely with aluminum foil. On
the oven bottom place several shallow pans filled with hot water to a depth of 1 inch. Set the pans of
fruit cake on the shelf above. Bake 3 hours, remove the pans of water, and remove the aluminum foil
from the tops of the cakes.
Bake 1 1/2 hours more to dry out the cakes.
Wedding Fruit Cake 237

Wesson's Famous Fruitcake
1 cup Wesson oil
4 eggs
2 cups sifted Gold Medal flour
2 teaspoons salt
1 teaspoon cloves
1 cup pineapple, apple or orange juice
1 cup more sifted flour
1 cup thinly sliced citron
1 cup chopped candied pineapple
1 1/2 cups whole candied cherries
1 cup seeded raisins
1 cup chopped figs or dates
3 cups coarsely chopped nuts
Heat oven to 275 degrees F.
Combine Wesson oil, sugar and eggs. Beat vigorously with electric mixer for 2 minutes.
Sift 2 cups of the flour with baking powder, salt and spices. Stir into the oil mixture alternately with
the fruit juice. Mix the other cup of flour with the fruits and nuts. Pour batter over fruit, mixing
thoroughly. Turn into two 8 1/2 x 4 1/2 x 2 1/2−inch loaf pans which have been greased and lined with
brown paper. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours.
For a fancy touch, glaze cakes.
Glaze
Combine 2 tablespoons brown sugar, 1 tablespoon corn syrup and 2 tablespoons water in saucepan.
Boil for 2 minutes. Brush over cakes. Decorate with candied fruit.
Wesson's Famous Fruitcake 238

White Fruitcake
4 cups (1 pound) shelled pecans
3/4 pound candied red cherries
5 large eggs
1 ounce vanilla extract
1 ounce lemon extract
Chop the pecans coarsely and place in a large bowl. Snip the cherries and pineapple into 1/2−inch
pieces, using kitchen shears dipped in water from time to time. Add the fruits to the pecans. Cover with
a clean towel and let stand overnight.
Butter a 10−inch tube pan or two 8 x 4−inch loaf pans and line the bottoms with heavy brown paper or
cooking parchment; butter the paper. Toss 3 tablespoons of the flour with the fruit mixture; set aside.
Sift together the remaining flour and baking powder.
In a large bowl, cream the butter. Add the sugar gradually, beating thoroughly. Beat in the eggs, one at
a time, mixing well after each addition. Add the flour mixture in three or four parts, stirring each time
until smooth. Stir in the vanilla and lemon extracts. Add the fruit mixture and mix well with a spoon or
floured hands.
Pour the batter into the prepared pan(s) and pack lightly. Place in a cold oven, set at 250 degrees F,
and bake 3 hours for a tube pan or 2 1/2 hours for loaf pans. A wooden pick inserted in the center
should come out clean, but moist, when the cake is done.
Cool in the pan on a wire rack, turn out, and wrap in foil or plastic wrap. Chill before serving and slice
very thin.
This cake will keep for two or three weeks in a cool cupboard or pantry, for several weeks in the
refrigerator, or for months in the freezer.
White Fruitcake 239

Yuletide Dark Fruit Cake
3/4 cup diced citron
3/4 cup diced candied orange peel
3/4 cup diced candied lemon peel
4 cups halved candied cherries
6 cups slivered candied pineapple
1 2/3 cups chopped dates
2 cups dark seedless raisins
1 (16 ounce) can pitted sour cherries, drained
1/2 cup honey
1/2 cup plus 2 tablespoons brandy
2 cups firmly packed brown sugar, sieved
7 eggs
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 (10 ounce) jar grape jelly
Combine fruits, honey, vanilla extract and brandy; cover; soak for two to three days.
Add nuts to soaked fruit mixture; mix well, then set aside.
Cream butter; add sugar, then cream again. Beat in eggs two at a time. Add sifted dry ingredients. Stir
in jelly; blend. Pour batter over fruit−nut mixture; mix well. Pour into 2 prepared 10 x 4−inch tube
pans. Bake at 250 degrees F for 3 hours and 50 minutes to 4 hours.
Cool completely; remove from pans.
Yuletide Dark Fruit Cake 240

Zucchini Fruitcake
3 eggs
1 cup vegetable oil
1 teaspoon salt
2 cups grated zucchini
1 cup light raisins
1 cup mixed candied fruit
1/2 cup currants
Preheat oven to 350 degrees F. Grease and flour two 9 x 5−inch loaf pans.
Beat eggs with oil; stir in sugar and vanilla extract.
Sift together flour, soda, salt, baking powder, cinnamon, nutmeg and allspice. Add to egg−sugar
mixture. Stir in zucchini, nuts, raisins, candied fruit and currants. Turn into prepared pans. Bake for 1
hour and 20 minutes or until done.
Cool in pan for 15 minutes, then turn out on wire rack to complete cooling. When cold, wrap in foil
and store in an airtight container.
Zucchini Fruitcake 241

7−Minute Frosting
2 egg whites
1/8 teaspoon salt
1/4 cup water
1 cup Marshmallow Crème
Combine all ingredients except vanilla extract in the top of a double boiler. Place over boiling water.
Beat until soft peaks form. Remove from heat and beat until stiff. Beat in vanilla extract.
7−Minute Frosting 242

Almond Butter Cream Icing
4 egg yolks
2 eggs
1/3 cup almond paste, softened
1/4 teaspoon salt
1 cup heavy cream
2 cups butter, at room temperature
Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan. Beat with electric
mixer until pale and fluffy. Beat in cream and vanilla extract until blended Cook over medium heat,
stirring constantly, for about 6 minutes until mixture just starts simmering. Strain into large bowl.
Refrigerate for 1 1/2 hours or until chilled.
Beat in butter with electric mixer until fluffy.
Icing can be made up to 1 week in advance, covered in airtight container and stored in the refrigerator.
Let stand at room temperature until good spreading consistency.
Makes 6 cups.
Almond Butter Cream Icing 243

Almond Paste Frosting
1 pound almonds
3 egg whites
Blanch or skin almonds and put through food chopper, using medium blade. Mix in sifted
confectioners' sugar. Beat egg whites slightly, then mix them in. Add almond extract. Because this
makes a heavy and stiff paste, place it on the cooled cake, and work it into a smooth even layer with
hands.
Almond Paste Frosting 244

1/4 cup Amaretto
Cream butter. Gradually add confectioners' sugar, beating until smooth. Add Amaretto and milk,
beating until mixture reaches spreading consistency. Stir in vanilla extract.
Makes 3 cups.
Amaretto Butter Frosting 245

Angel Mallow Frosting
2 tablespoons water
2 egg whites
1 (7 ounce) jar Marshmallow Crème
Combine sugar, egg whites and water in the top of a double boiler over boiling water. Beat until soft
peaks form. Add Marshmallow Crème. Beat until stiff peaks form. Remove from heat and beat in
vanilla extract.
Angel Mallow Frosting 246

Banana Icing
Bananas
1/8 teaspoon salt
Put soft bananas through a ricer until you have 1/2 cup banana pulp. Sift sugar and stir into the pulp
until smooth. Beat in remaining ingredients. Add more confectioners' sugar, if needed.
Banana Icing 247

Basic Frosting
1 (1 pound) box confectioners' sugar
1/3 to 1/4 cup Crisco®
1/2 teaspoon salt
1 scant teaspoon cream of tartar
1/4 cup water
1/2 teaspoon vanilla extract, or flavor desired
Mix all ingredients together and beat at medium speed with mixer for 7 to 8 minutes, or until smooth
and lump−free. Stop, then beat again. If too thick, add drops of water while beating until of desired
consistency. Tint icing the color or colors desired using a paste cake coloring such as Wilton. Regular
food coloring tends to run.
Icing or icing leftovers will keep indefinitely in the refrigerator. To use later, beat again to make
smooth. A little water may need to be added. Icing may be spread directly on cake or piped through
decorative tips.
Basic Frosting 248

Bluegrass White Bourbon Frosting
1/3 cup plus 1 teaspoon water
1/8 teaspoon salt
1 tablespoon bourbon whiskey
1 teaspoon lemon extract
2 egg whites
Combine sugar, water and salt in a saucepan. Cook over medium heat, stirring until it reaches 240
degrees F on a candy thermometer. Stir in bourbon and flavoring. Beat egg whites until foamy. Add
cream of tartar. Beat at medium speed, slowly pouring hot syrup over the whites. Beat at high speed
until stiff peaks form.
Bluegrass White Bourbon Frosting 249

Broiled Cake Topping
1 cup coconut, unsweetened
1 cup brown sugar
1/2 cup canned evaporated milk or whipping cream
1/4 cup butter
Using a small mixing bowl, combine all ingredients well. Spread on a hot cake, just after it has been
taken out of the oven. This cake should be in a 9 x 13−inch pan.
Put cake with topping, still in its pan, back into the oven under the broiler. Broil until bubbly and just
starting to brown. WATCH CAREFULLY as this happens VERY FAST.
Remove cake and cool in the pan.
Broiled Cake Topping 250

Brown Beauty Frosting
2 cups brown sugar
2/3 cup water
1 square unsweetened chocolate
3/4 cup butter
Boil sugar and water until it spins a thread. Melt chocolate with the butter, then mix it with the syrup.
Beat until thick enough to spread.
Brown Beauty Frosting 251

Brown Butter Brandy Frosting
1/4 cup shortening
2 tablespoons milk
2 tablespoons brandy
Melt shortening until golden brown. Add to confectioners' sugar, milk and brandy. Mix to desired
consistency.
Brown Butter Brandy Frosting 252

Brown Sugar Marshmallow Frosting
2 cups brown sugar, firmly packed
3/4 cup water
5 marshmallows
2 egg whites
Cook sugar and water over low heat until it spins a thread. Add vanilla extract and marshmallows.
Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating
constantly.
Brown Sugar Marshmallow Frosting 253

Butter Cream Decorator Icing
1/2 cup vegetable shortening
1/2 cup margarine
1 teaspoon vanilla extract or flavoring
2 tablespoons milk* (or water)
Cream margarine and shortening. Add vanilla extract. Gradually add sugar, one cup at a time, beating
well. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until cake is iced, or keep in fridge in an airtight bowl for up to 2
weeks.
Bring to room temperature and re−whip before using. Yield 3 cups.
For Chocolate icing: add 3/4 cup cocoa or 3 squares of unsweetened chocolate, melted; add an
additional 1 −2 tablespoons milk.
Hint: Milk makes the icing "crusty"; water will keep the icing soft. You can also add 3−4 tablespoons
light corn syrup to make it spreading consistency.
Pineapple flavoring is also excellent.
NOTE: For fancy cake decorating!
Butter Cream Decorator Icing 254

Butter Cream Frosting
1/2 cup water
3 eggs, beaten
1 1/4 pounds unsalted butter, softened
Syrup: Place sugar and water in a saucepan. Bring to soft ball stage, 240 degrees F.
Add butter and vanilla extract to the eggs. Add the syrup. Mix with electric mixer until desired
consistency is reached.
Butter Cream Frosting 255

Butter Cream Icing
1 pound confectioners' sugar, divided
1/4 pound soft butter or margarine
1/8 teaspoon salt
Cream one−third of sugar with butter or margarine and salt in large bowl. Blend extract, 2
tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until
desired spreading consistency is reached.
Butter Cream Icing 256

Butter Custard Filling
2 1/2 cups milk
1/2 cup flour
1/4 teaspoon salt
1 cup butter
Heat milk in double boiler. Stir hot milk gradually into the sugar, flour and salt mixed together.
Return to boiler; cook about 10 minutes, stirring constantly. Cool; add vanilla extract. Cream butter;
add the custard to butter gradually, stirring until smooth.
Butter Custard Filling 257

Butterscotch Frosting
3 tablespoons unsalted butter
1 1/2 tablespoons milk
1/2 cup ground pecans
Heat butter just until it begins to brown. Stir in sugar; remove from heat. Add milk and vanilla
extract; mix until smooth. Stir in nuts.
Frosts 2 (8−inch) layers.
Butterscotch Frosting 258

Candied Flowers
Use caution when using raw egg whites.
1 cup flowers*
2 egg whites, lightly beaten
2 cups superfine sugar
Use only clean flowers which have not been sprayed with chemicals. Flowers should be freshly−picked
and dry. Small flowers such as violets should be candied whole; candy the individual petals of larger
flowers. Using a soft brush, coat each flower petal with egg white. Dip the flowers in superfine sugar
and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little
additional sugar over them.
Flowers
Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms,
freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses,
roses and violets.
Candied Flowers 259

Caramel Butter Nut Icing
1/3 cup buttermilk
1/2 cup butter
1 cup pecans, finely chopped
1/4 cup pecans (optional)
Heat buttermilk and butter. Add sugars. Bring to a boil and continue boiling until the soft ball stage is
reached. Add finely chopped pecans and beat until of spreading consistency. After the cake is iced,
sprinkle 1/4 cup pecans over top if desired.
Caramel Butter Nut Icing 260

Caramel Fluff Frosting
1 1/2 cups brown sugar
6 tablespoons cold water
3 egg whites
1/4 teaspoon salt
Combine all ingredients in top of double boiler. Beat constantly with electric mixer until mixture forms
soft peaks.
This will frost the top and sides of three (8−inch) layers.
Caramel Fluff Frosting 261

Caramel Frosting
3/4 cup evaporated milk, undiluted
3/4 cup margarine
1 tablespoon white corn syrup
Brown 1/2 cup of the sugar in heavy skillet. Add remaining ingredients. Cook 5 minutes. After mixture
begins to boil, remove from heat and beat until thick enough to spread.
Caramel Frosting 262

Caramel Icing
3/4 cup butter
1/2 cup buttermilk
Mix first 5 ingredients together in heavy pot and place over low heat, stirring until completely
dissolved. When hot, add marshmallows. Cook until candy thermometer reaches 238 degrees F.
Remove from heat. Add vanilla extract and beat until cloudy. Place pot in pan of hot water to keep at
spreading consistency, if desired.
Icing is sufficient for 1 (12 x 9−inch) sheet cake, a 2−layer (9−inch) cake or about 44 cupcakes.
Caramel Icing 263

Caramel Whip Frosting
2 cups brown sugar
1 1/3 cups water
1 1/3 cups whipping cream, whipped
Combine brown sugar and butter in heavy skillet. Cook and stir until mixture bubbles and the sugar
darkens. Mix a little of the water with the cornstarch. Add this with remaining water to the above
mixture. Cook and stir until thick. Chill.
Fold whipped cream into caramel mixture. Spread between cake layers.
Makes 3 cups.
Caramel Whip Frosting 264

Chantilly Cream Filling
3/4 cup heavy cream
1 egg white
Place chilled cream in ice−cold bowl and beat until stiff. Add sugar, white of egg beaten stiff and
vanilla extract. After cake or pastries are filled, keep cool until ready to serve.
Chantilly Cream Filling 265

Chocolate Brandy Frosting
2 tablespoons light cream
3 tablespoons brandy
3 tablespoons strong coffee
1/2 cup grated sweet chocolate
Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream
until thin enough to spread.
Chocolate Brandy Frosting 266

Chocolate Butter Icing
2 tablespoons milk
2 tablespoons cocoa
Combine butter and milk. Beat in enough confectioners' sugar to create a good spreading consistency
(about 1/2 cup). Add cocoa and vanilla extract.
Chocolate Butter Icing 267

Chocolate Buttercream Frosting
1/4 cup dry any−style cocoa (for light flavor)
or 1/2 cup (for medium flavor)
or 3/4 cup (for dark flavor)
1 (16 ounce) package confectioners' sugar
6 tablespoons butter or margarine, softened
4 to 5 tablespoons milk or water
In small bowl, stir together desired amount of cocoa and confectioners' sugar.
In small mixer bowl, beat butter with 1/2 cup of cocoa mixture; blend well. Add remaining cocoa
mixture with milk, beating to spreading consistency. Blend in vanilla extract.
Chocolate Buttercream Frosting 268

Chocolate Clay Roses
12 ounce chocolate chips, melted
1/3 cup white Karo syrup
Combine and cool. Pour onto wax paper. Chill overnight.
Make balls the size of a macadamia nut. Place 6 of the balls between wax paper sheets, about 1 inch
apart and flatten. Take first disk and curl it into a "teepee" shape, narrow at the top and wider at the
bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the
teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer to
create a rose.
Chocolate Clay Roses 269

Chocolate Fudge Icing
1/2 cup cocoa
1/2 cup milk
Mix sugar, cocoa, milk, margarine and corn syrup. Slowly bring to a full boil. Let boil for 1 minute.
Add vanilla extract. Cool and beat with mixer until mixture is of spreading consistency. Spread
quickly. Sufficient to ice a 2−layer (9−inch) cake or 1 (13 x 9−inch) sheet cake.
Chocolate Fudge Icing 270

Chocolate Honey Nut Frosting
1/4 cup oil
1/3 cup Honey Nut Creamy Peanut Butter
In large bowl, mix cocoa and butter till smooth. Gradually add powdered sugar alternating with milk
and vanilla extract. Beat in peanut butter until light and fluffy.
Chocolate Honey Nut Frosting 271

Chocolate Mocha Frosting
3/4 cup Crisco®
1/2 teaspoon salt
4 1/2 cusp confectioners’ sugar
1/2 cup coffee or 1 tablespoon instant coffee
dissolved in 1/2 cup water
Cream Crisco®, vanilla extract, salt and cocoa. Beat in confectioners' sugar and coffee.
Chocolate Mocha Frosting 272

Chocolate Whipped Cream
1 cup chilled whipping cream
1/3 cup Hershey's syrup
2 tablespoons confectioners’ sugar
In small mixer bowl, combine all ingredients; beat until soft peaks form. Serve over cake or fruit.
Chocolate Whipped Cream 273

Chocolate Buttercream and Vanilla Buttercream
Yummy Chocolate or Vanilla Buttercream for filling or icing cake.
Chocolate Buttercream
3/4 cup butter
3/4 cup firmly packed dark brown sugar
1 egg yolk
1 tablespoon rum
Pinch salt
1 tablespoon unsweetened cocoa
1/2 cup semisweet chocolate pieces
Beat butter in large bowl of electric mixer until fluffy. Add brown sugar, beating well until very fluffy
and light. Add egg yolk, rum, salt, and cocoa, mixing well.
Melt chocolate pieces over simmering water. Cool slightly and add to butter brown sugar mixture,
beating thoroughly. Refrigerate until ready to spread.
Makes 2 cups.
Buttercream will keep several days in a covered container in refrigerator. Beat just until smooth before
using.
Vanilla Buttercream
4 egg yolks
1/2 cup HOT half−and−half
1 cup chilled unsalted butter
Put egg yolks and sugar into a bowl and beat until thick. Add HOT half and half gradually, beating
CONSTANTLY. Pour into a saucepan. Cook and stir about 5 minutes, or until thickened.
Remove from heat and stir in vanilla extract. Pour into a bowl and beat 1 minute to cool slightly. Add
butter, a small amount at a time, beating until butter is melted after each addition. Cool.
About 2 cups buttercream.
Chocolate Buttercream and Vanilla Buttercream 274

Classic Butter Creams for Cakes and Tortes
Classic Egg Yolk Butter Cream
2/3 cup sugar
1/3 cup water
5 egg yolks
1 cup soft butter
Combine sugar, cream of tartar, and water in a saucepan. Stir over low heat until sugar is completely
dissolved. Raise the heat and boil syrup without stirring until candy thermometer reads 238 degrees F,
or a few drops form a soft ball in cold water.
While syrup is cooking, beat egg yolks until they are fluffy. Pour hot syrup in a thin stream into yolks,
beating constantly.
As the mixture cools, it will become thick and light. Continue to beat for a few minutes and then set
aside until entirely cooled. If the syrup has not been cooked sufficiently, no amount of beating will
make the mixture thick enough. If the syrup has been cooked too long, it will not beat smoothly into the
egg yolks but will form little lumps of sugar.
BEAT in softened butter. It will then become thick and creamy. Flavor as desired. Makes about 2 cups
butter cream.
Meringue Butter Cream (Light and yummy!)

1/2 cup water
3 egg whites
1 cup sweet soft butter.
Combine 2/3 cup of sugar with water and corn syrup in a saucepan. Stir over low heat until sugar is
completely dissolved. Raise heat and boil syrup without stirring until a candy thermometer reads 238
degrees F, or a few drops of syrup form a soft ball in cold water.
While syrup is cooking, beat egg whites until they form soft peaks. Gradually beat in remaining sugar,
a little at a time, until whites are firm. Pour boiling syrup in a fine stream over whites, beating
constantly. If beating by hand, use a wire whisk while adding syrup. Continue beating until completely
smooth and stiff. COOL.
Cream butter until soft and fluffy. Beat meringue mixture into butter. Flavor as desired. Makes 2 cups
butter cream.
Chocolate Butter Cream

2 cups butter cream
2 to 3 ounces unsweetened chocolate, melted, or
4 tablespoons dark, unsweetened cocoa.
3 tablespoons cognac
Beat melted chocolate or cocoa into butter cream, adding cognac at the same time.
Classic Butter Creams for Cakes and Tortes 275

Walnut Rum Butter Cream

2 cups butter cream
1 1/4 cups finely ground walnuts
3 tablespoons rum
Moisten finely ground walnuts with rum. Beat in the butter cream.
Mocha Butter Cream

2 cups butter cream
5 ounces semisweet chocolate, melted
4 tablespoon extra−strong coffee
Coffee Butter Cream

2 cups butter cream
1 tablespoon instant coffee dissolved in a little water
(or 3 tablespoons extra−strong coffee)
Beat coffee into butter cream, adding cognac at the same time. If you don't have cognac use brandy.
Classic Butter Creams for Cakes and Tortes 276

Clear Lemon Filling
1/2 teaspoon salt
1 cup water
2 tablespoons grated lemon rind
1/2 cup lemon juice
Mix all ingredients in saucepan. Bring to boil; boil 1 minute, stirring constantly. Chill before using.
Clear Lemon Filling 277

Clear Orange Filling
1/2 teaspoon salt
1 cup orange juice
2 tablespoons grated orange rind
Mix all ingredients in saucepan. Bring to boil; boil 1 minute, stirring constantly. Chill before using.
Clear Orange Filling 278

Coconut Frosting
1 (12 ounce) can Angel Flake coconut
Pour into large bowl and hand mix all ingredients together.
Use as frosting for white cake or chocolate cake. Chill cake and frosting before serving
Coconut Frosting 279

Coffee Buttercream Frosting
3/4 cup milk
6 large egg yolks
4 teaspoons instant coffee powder
2 cups unsalted butter, softened (no substitutes)
Heat milk in medium saucepan over medium heat just to boiling.
Whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk. Return mixture to
sauce pan and cook, stirring constantly over medium/low heat, until it thickens and coats the back of a
spoon (about 6 minutes). DO NOT BOIL! Strain through a sieve into a mixer bowl. Stir in coffee
powder and vanilla and let set to room temperature. Beat in 2 cups butter, 1 tablespoon at a time,
beating well after each addiction. Frost a cake.
Coffee Buttercream Frosting 280

Coffee Icing
3 tablespoons hot strong coffee
3 tablespoons dry cocoa
Add coffee to cocoa; stir until smooth. Add vanilla extract and enough sugar to reach spreading
consistency.
Coffee Icing 281

Confectioners' Sugar Glaze
2 tablespoons hot water, or milk or light cream
1/4 teaspoon vanilla, lemon or other extract,
or 1 teaspoon lemon juice or rum
Stir the liquid into the sugar, adding more, a few drops at a time, as needed. The icing is of the proper
consistency when it coats the spoon.
Confectioners' Sugar Glaze 282

Confectioners' Sugar Icing
1/2 teaspoon butter
2 tablespoons hot milk
Add butter to hot milk; add sugar slowly to make right consistency to spread. Add vanilla extract.
Spread on top and sides of cake.
Confectioners' Sugar Icing 283

Cool Whip Frosting
1 package (4 serving size) vanilla instant pudding mix
1 cup cold milk
1 (8 ounce) container Cool Whip
Combine pudding mix, sugar and milk in a small bowl. Beat slowly with a rotary beater or at lowest
speed of an electric mixer until well blended, about one minute. Fold in whipped topping. Spread on
cake at once.
Makes about 4 cups or enough for two 9−inch layers. Frosted cake should be refrigerated. For firmer
frosting let pudding mixture stand 5 minutes before adding Cool Whip.
Cool Whip Frosting 284

Cranberry Frosting
1/4 cup flour
1 cup milk
1 cup soft butter
6 tablespoons whole berry cranberry sauce
Mix flour and milk to a smooth paste. Cook, stirring constantly, until thick. Chill until cold.
Cream butter. Add sugar. Cream again. Beat in the milk mixture. Add cranberry sauce and vanilla
extract. Beat for 5 minutes.
Cranberry Frosting 285

Mix in a bowl and beat with an electric mixer. If necessary, add milk to make of spreading consistency.
Cream Cheese Frosting 286

Cream Cheese Frosting with Frangelico
Yield: 3 cups
4 ounces unsalted butter

8 ounces cream cheese (softened)
1 teaspoon Frangelico liqueur (or almond flavor)
1 pound powdered sugar
Fresh cream
Blend softened cream cheese, Frangelico and butter in mixer. Blend and whip in the sugar. Add fresh
cream, a little at a time, until frosting is the right consistency to spread.
Delicious on Chocolate Layer Cake − generously sprinkle with mini semi−sweet morsels on the inside
layers and on the top of cake. Use two 8− to 9−inch cake rounds cut to make four layers.
NOTE: Use less sugar for a 'not so sweet' taste!
Cream Cheese Frosting with Frangelico 287

Creamy Blender Chocolate Frosting
6 (1 ounce) squares unsweetened baking chocolate
1 cup evaporated milk
Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend
until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick
and creamy.
Makes 3 cups frosting.
Creamy Blender Chocolate Frosting 288

Creamy Cherry Frosting
2 tablespoons maraschino cherry juice
1/2 teaspoon unflavored gelatine
Sprinkle gelatine into juice to soften. Heat in microwave 10 to 15 seconds. Cool a minute or two, then
whip mixture into topping with a wire whip. Frost cake.
Creamy Cherry Frosting 289

Creamy Frostings
Makes 1 cup frosting
6 tablespoon (3/4 stick) butter, at room temperature

1 1/2 cup confectioners' sugar, sifted if lumpy
2 tablespoon heavy cream
Food coloring, optional
3 ounce unsweetened chocolate, chopped (optional)
Vanilla Frosting
In a medium mixing bowl, combine butter, confectioners' sugar, cream and vanilla. Using the electric
mixer set on low speed, beat until the mixture is smooth. Scraping down the sides of the bowl a few
times with a rubber spatula. Use frosting immediately.
Colored Frosting
Make the frosting as directed above. Add a drop or two of food coloring to the frosting and mix until
thoroughly blended. Alternatively, divide the frosting among 2 or 3 small bowls and mix a different
color into each bowl. Use the frosting immediately.
Chocolate Frosting
Make the frosting as directed above. Add the chocolate to a double boiler over medium heat. Melt the
chocolate, stirring with a wooden spoon or a wire whisk until smooth about 5 minutes. Remove top of
double boiler and set aside to cool. Stir the melted cooled chocolate into the frosting until well blended.
Use the frosting immediately.
NOTE: Since this frosting is made with heavy cream, any leftovers should be kept in the refrigerator.
Remove and let sit at room temperature.
Creamy Frostings 290

Creamy Icing
1 (16 ounce) box confectioners' sugar
1 teaspoon almond flavoring
1 cup Crisco®
1/4 cup milk
Pinch of salt
Beat 5 minutes at medium speed of electric mixer.
Creamy Icing 291

Creamy Peanut Butter Icing
1/2 cup canned milk
1 tablespoon margarine
1/2 cup crunchy or smooth peanut butter
1/2 cup miniature marshmallows
Combine milk, sugar and margarine in a saucepan and bring to boil. Cook 2 minutes and remove from
heat.
Add peanut butter and marshmallows. Stir until marshmallows are melted, then stir in vanilla extract.
Pour over warm cake and spread.
Creamy Peanut Butter Icing 292

Creme Patisserie
1 cup milk
3 tablespoons flour or 1 tablespoon cornstarch
Few grains of salt
2 egg yolks or 1 egg, slightly beaten
Vanilla extract or other flavoring
Scald milk in a double boiler. Mix sugar, flour or cornstarch and salt in a bowl. Stir in the milk. Pour
back into the double boiler and cook 15 minutes, stirring until the filling thickens. Add egg yolks or
egg. Flavor with vanilla extract or other flavoring. For a richer filling, stir into the hot filling 1
tablespoon butter.
Banana Cream Filling

Add 1 cup mashed banana pulp (forced through strainer) and 2 tablespoons lemon juice.
Chocolate Cream Filling

Increase sugar to 1 cup. Scald milk with 2 ounces unsweetened chocolate. Flavor with vanilla extract.
Coffee Cream Filling

Flavor to taste with instant coffee
Frangipani Filling
Add 2 tablespoons butter and 4 tablespoons dried and rolled macaroons. Flavor with lemon extract,
rum, sherry or brandy.
Creme Patisserie 293

Custard Cream Filling
1/4 cup flour
1/4 teaspoon salt
1 1/4 cups half−and−half or milk
1 egg or 2 egg yolks, slightly beaten
1 1/2 tablespoons butter
1 teaspoon vanilla or rum extract
Mix sugar, flour and salt in saucepan. Stir in half−and−half or milk. Cook over low heat, stirring until
it boils. Boil for 1 minute. Remove from heat. Slowly stir half the hot mixture into beaten egg; blend
into hot mixture in saucepan; bring to boil. Stir in butter and extract. Cool.
Almond Cream Filling

Use part almond extract. Add about 1/2 cup toasted chopped blanched almonds when cool.
Date or Fig Cream Filling

Fold in about 1/2 cup each cut−up dates or figs and toasted nuts.
Custard Cream Filling 294

Dark Chocolate Ganache Filling, Frosting and Sauce
4 (3 ounce) bars bittersweet chocolate
1/4 cup unsalted butter, softened (optional)
2 tablespoons Cognac (optional)
Break chocolate into pieces and process in food processor until very fine. Heat cream to the boiling
point and, with the motor running, pour it through the feed tube in a steady stream. Process a few
seconds until smooth. Transfer to a bowl and cool completely.
Gently stir in butter and/or Cognac. Allow to cool for several hours until of frosting consistency. If
using butter, whisk for a few seconds to aerate. The color will lighten. To use Ganache as sauce, reheat
until pourable if made ahead, using a double boiler or a microwave on low power, stirring every 15
seconds.
Makes 2 3/4 to 3 cups.
Dark Chocolate Ganache Filling, Frosting and Sauce 295

Decorating or Piping Gel
2 envelopes (2 tablespoon) Knox unflavored gelatine
2 cups light Karo syrup
Soak gelatine in water. Heat over low heat source until clear and dissolved. Do NOT boil. Add syrup
and heat thoroughly. Cool and store in refrigerator for up to 2 months.
To Color: Add coloring paste/gel or food coloring drops to get desired color.
To Use: Put in icing bag and decorate.
Decorating or Piping Gel 296

Dream Whip® Frosting
1 1/2 cups cold milk
1 envelope Dream Whip®
1 small box instant pudding, desired flavor
Beat all on low speed until well blended. Increase to high speed and whip until soft peaks form — 4 to 6
minutes.
Dream Whip® Frosting 297

Dry Coconut−Pecan Frosting
1 cup coconut
In medium bowl, combine flour, coconut, brown sugar and pecans; mix well. Using fork or pastry
blender, cut in margarine or butter.
Dry Coconut−Pecan Frosting 298

Earl Grey Tea Ganache
Makes about 2 cups.
2 tablespoons corn syrup (optional, see Note)

2 tablespoons Earl Grey tea (loose tea)
2 cups dark chocolate (such as Valrhona 56 percent cacao), chopped
1/3 cup milk chocolate (such as Callebaut), chopped
4 tablespoons (1/2 stick) unsalted butter (softened)
Place corn syrup in a saucepan. Add cream (do not stir) and bring to a boil. Add tea, remove from heat
immediately, cover and allow to infuse in a warm place 15 minutes.
Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract
all flavor. Whisk the ganache, warming if necessary to melt all chocolate.
Add the butter bit by bit and whisk thoroughly to incorporate.
NOTE: Corn syrup helps ganache hold its moisture. Use it if you plan to store the ganache for some
time.
Earl Grey Tea Ganache 299

Egg Nog Icing
3 egg yolks
6 cups sifted confectioners’ sugar
1/4 cup bourbon whiskey
Beat butter and egg yolks until smooth. Gradually add confectioners' sugar, 2 cups at a time,
alternately with bourbon. Beat well after each addition.
This makes enough for a 3−layer cake.
Egg Nog Icing 300

Flavored Seven Minute Frosting
2 egg whites
1 small box Jell−O (any flavor desired)
1/8 teaspoon salt
1/3 cup water
Combine unbeaten egg whites, sugar, flavored gelatin (your choice flavor), salt, water and corn syrup
in the top of a double boiler. Using a portable electric hand mixer (or old−fashioned rotary egg beater),
beat the mixture until it is very well mixed for a minute or two.
Place the pan over simmering water in the bottom of the double boiler and continue to beat at high
speed until the frosting will stand in stiff peaks (this will take about 7 minutes). Occasionally use a
spoon to stir the frosting from the bottom and sides of the pan so that it is all included in the beating.
Remove the pan from above the boiling water and continue to beat for another minute or so or until
the frosting is thick enough to spread.
Flavored Seven Minute Frosting 301

Flour Frosting
1 cup milk
4 tablespoons flour
1/2 cup margarine
1/2 cup shortening (Crisco)
Combine milk and flour in a small saucepan (use a whisk). Heat and stir until thick and SMOOTH.
Cool.
In a large bowl, using an electric mixer, beat shortening and margarine well then add sugar and vanilla
extract, beating until fluffy, 4 minutes. Continue beating while adding flour mixture (any lumps,
removed). Beat until fluffy, 4 minutes or more.
Double recipe for a large layer cake.
Flour Frosting 302

Fluffy Bakeshop Icing
1 1/2 cups milk
1/2 cup margarine (no butter)
Mix milk with cornstarch. Cook until thick, stirring constantly. Set aside to cool.
Cream vegetable shortening, margarine and sugar. Beat with electric mixer for 10 full minutes.
Combine second mixture with the first. Add vanilla and almond extracts; beat both together until
creamy. The mixture should look like whipped cream.
Put on cooled cake.
This makes enough frosting for a 13 x 9−inch cake.
Fluffy Bakeshop Icing 303

Fluffy Buttercream Icing
1 tablespoon meringue powder
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon flavoring of choice
1 cup Crisco
2 tablespoons milk
Beat until thick granulated sugar, meringue powder and water; set aside.
Cream together remaining ingredients. Add 1/2 of first mixture and beat well and then add second half
and do the same. Do not under−beat.
Fluffy Buttercream Icing 304

Fluffy Chocolate Frosting
1/2 cup milk
2 eggs
1/4 teaspoon salt
4 squares unsweetened chocolate
Blend sugar, milk, eggs, salt and vanilla extract in a bowl over ice water. Melt chocolate and butter
together. Add while warm to first mixture and beat until desired consistency.
Fluffy Chocolate Frosting 305

Fluffy Cocoa Topping
3 tablespoons milk
2 cups frozen nondairy whipped topping, thawed
In small mixer bowl, beat cream cheese, sugar and cocoa. Add milk; beat until smooth and fluffy. Stir
in whipped topping. Serve as topping for unfrosted cakes.
Makes about 2 1/4 cups.
Fluffy Cocoa Topping 306

Fluffy White Frosting
1/3 cup water
2 egg whites
In a saucepan, combine sugar, water and cream of tartar. Cook and stir till bubbly and sugar dissolves.
In a small mixer bowl, combine eggs and vanilla extract.
Add sugar mixture very slowly to egg whites, beating constantly with mixer on high speed about 7
minutes or till stiff peaks form and tips stand up.
Fluffy White Frosting 307

French Silk Frosting
2 (1 ounce) squares unsweetened chocolate, melted and cooled
3/4 tablespoon vanilla extract
2 tablespoons milk
In a medium bowl, blend confectioners' sugar, butter, melted chocolate and vanilla extract on low
speed. Gradually add milk, beating until smooth and fluffy.
French Silk Frosting 308

Ganache
6 ounces semisweet chocolate,
chopped into small pieces
1 cup heavy cream
Scald heavy cream. Pour over chocolate that has been placed in a medium bowl. Let stand 5 minutes.
Stir until smooth.
Makes 1 1/2 cups.
Ganache 309
Grandma's Chocolate Fudge Icing
1/2 cup butter
1/2 cup milk
Place all ingredients (except vanilla extract) in pan. Stir over low heat. Bring to a full boil for 1 minute;
remove from stove and beat by hand until WARM to LUKEWARM (no more than that or it will
become to thick). Stir in vanilla extract. Spread on cake and allow to cool (it hardens as it cools). All
you have to do is pour over cake and it should cover the entire cake without using a knife, if it is the
right consistency.
If you have any left over, put onto a plate and later you can cut it into little squares and eat as fudge.
Grandma's Chocolate Fudge Icing 310

Hershey's Chocolate Frosting
1/3 cup cocoa
1/3 cup milk
Cream butter in a small mixing bowl. Add cocoa and sugar alternately with milk. Beat to spreading
consistency. Stir in vanilla extract. Adjust consistency if necessary with more milk or icing sugar.
Makes about 2 cups of frosting. Fabulous on a chocolate layer cake!
Hershey's Chocolate Frosting 311

Hershey's One−Bowl Buttercream Frosting
1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa
Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to
spreading consistency. Stir in vanilla extract.
Makes about 2 cups.
Hershey's One−Bowl Buttercream Frosting 312

Instant Pudding Icing
1 small box instant pudding, desired flavor
Whip in a chilled bowl until stiff.
Instant Pudding Icing 313

Jell−O® Frosting
2 egg whites
1 large box gelatin, desired flavor
2 teaspoons light corn syrup
1/2 cup water
Beat at high speed for 7 minutes in the top of a double boiler while it cooks.
Jell−O® Frosting 314

Kool−Aid Frosting
1/4 cup shortening
1/2 cup butter
2 egg whites
1 package unsweetened Kool−Aid (flavor desired)
6 drops food−coloring (if desired, to match Kool−Aid)
2 tablespoons water
1 box confectioners' sugar
Cream shortening and butter 1 minute. Add egg whites; whip until smooth.
Combine Kool−Aid and confectioners' sugar. Put in mixer; add water and food coloring. Cream until
light and fluffy.
Kool−Aid Frosting 315

Lemon Cornstarch Filling
1/4 teaspoon salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice
1 tablespoon butter
1 teaspoon grated lemon rind
Put sugar, cornstarch and salt in double boiler. Mix slightly beaten egg yolks with water and lemon
juice. Add to sugar mixture. Cook over boiling water about 15 minutes, stirring constantly. Add butter
and lemon rind. Cool, then spread between cake layers.
Lemon Cornstarch Filling 316

Maple Butter Icing
1/3 cup soft butter
1/2 cup maple syrup
Blend butter and sugar. Add syrup and beat until well blended and fluffy. Frosts two 8−inch layers.
Maple Butter Icing 317

Maple Frosting
1 1/4 cups pure maple syrup
2 stiffly beaten egg whites
1/8 teaspoon black pepper
1/4 cup sifted powdered sugar
In saucepan cook 1 1/4 cups pure maple syrup to soft ball stage (238 degrees F). Gradually add the hot
maple syrup to 2 stiffly beaten egg whites, beating constantly with electric mixer. Stir in 1/4 cup sifted
powdered sugar and beat till well blended.
Maple Frosting 318

Marshmallow Frosting
1/2 cup water
3 egg whites
1/8 teaspoon salt
Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour
slowly over stiffly beaten egg whites, beating constantly. Add flavoring and spread very thickly.
Marshmallow Frosting 319

Marshmallow Fudge Frosting
4 tablespoons cocoa (unsweetened)
1/4 cup milk
Sprinkle top of hot cake with marshmallows. Bake at 350 degrees F for 7 to 9 minutes until lightly
browned and partially melted.
Combine cocoa, confectioners' sugar, butter and milk. Spread over mixture on warm cake, mixing it
with marshmallows while spreading.
Marshmallow Fudge Frosting 320

Mexican Chocolate Frosting
1/4 cup softened butter or margarine
1/2 cup sour cream
1 tablespoon coffee liqueur
Blend butter or margarine and cocoa powder. Add remaining ingredients. Beat until very smooth.
This yields enough frosting to fill and frost a 2−layer 9−inch cake.
Mexican Chocolate Frosting 321

Mocha Icing
1 1/2 cup confectioners' sugar
2 tablespoons cocoa
Cream butter and sugar together, stir in cocoa, coffee and vanilla extract. Add a bit more icing sugar if
needed. Mix until smooth and of spreading consistency. Double this recipe for a large layer cake.
Excellent on a chocolate cake!
Mocha Icing 322

Mock Twinkie® Filling
1 cup milk
1/2 cup Crisco® (white)
5 tablespoons flour
1/2 teaspoon salt
1/2 cup butter
Mix flour with milk; boil until thick, then cool. After mixture has cooled, beat until fluffy (10 to 15
minutes). Add remaining ingredients, beating well as you add them individually, one at a time. Spread
the filling between layers of cake.
NOTE: The longer the milk and flour mixture is beaten, the fluffier the filling will be.
Mock Twinkie® Filling 323

No−Cook Marshmallow Frosting
1/4 teaspoon salt
2 egg whites
3/4 cup white Karo® syrup
Beat salt and egg whites until soft peaks form. Add the sugar gradually, 1 tablespoon at a time. Beat
until smooth and glossy. Slowly add Karo® syrup, and beat until stiff peaks form. Fold in the vanilla
extract.
No−Cook Marshmallow Frosting 324

Old−Fashioned Caramel Icing
3/4 cup milk
Boil 3 cups sugar and milk for 3 minutes. In a skillet melt 1 cup sugar over medium heat, stirring. Add
sugar and milk mixture, stirring quickly. Add margarine and vanilla extract. Stir vigorously until of
spreading consistency. If mixture seems too thick, add a little milk.
Old−Fashioned Caramel Icing 325

Orange Filling
2 eggs
1 heaping tablespoon flour
Juice of 4 oranges
Juice of 1 lemon
1 grated orange rind
Beat eggs. Add sugar and flour. Then add juices and butter. Cook until thick. Add rind and let cool.
Orange Filling 326

Orange Icing
1/2 cup water
Stir over heat until sugar is dissolved. Cover and cook for 3 minutes or until crystals wash down from
sides. Uncover and cook to 238 degrees F without stirring. Pour syrup in a slow, steady stream over 2
beaten egg whites, while beating. Beat for 10 minutes.
Add:

1 teaspoon grated orange rind
1 tablespoon orange juice or 3/4 teaspoon vanilla extract
Beat to spreading consistency.
Orange Icing 327

Orange Pineapple Icing
8 ounces cream cheese at room temperature
1 large box vanilla instant pudding − dry
12 ounces Cool Whip
Blend all except Cool Whip with mixer. Fold in Cool Whip, then spread on cooled cake.
Orange Pineapple Icing 328

Orange Water or Rose Water Icing
1/2 cup unsalted butter
About 1 cup sifted confectioners' sugar
2 teaspoons orange or rose flower water
Soften butter in a glass measuring cup in the microwave oven on half power for 30 to 40 seconds, but
do not let it melt. Put melted butter and confectioners' sugar in the food processor with the steel
chopping blade in place. Whirl and then add the flower water. Whirl to make a creamy mixture,
adding more sugar or flavoring as the case may be.
Spoon onto the top of a nearly cool Bundt cake and then garnish with flowers, candies or snipped dried
fruits.
Orange Water or Rose Water Icing 329

Ornamental Frosting
3 tablespoons meringue powder
Assorted food colorings
In bowl with mixer at low speed beat confectioners' sugar, meringue powder and 1/3 cup warm water
until mixture is stiff and knife drawn through it leaves a clean−cut path, about 7 minutes.
If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent
drying out. With small metal spatula, artists' paintbrushes, or decorating bags with small writing
tubes, decorate cookies with frosting. You may need to thin frosting with a little warm water to obtain
the right spreading or piping consistency.
Makes about 3 cups.
Ornamental Frosting 330

Ornamental Meringue Frosting
1/2 cup water
2 egg whites
1/2 teaspoon flavoring extract
Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten
whites and beat until smooth and stiff enough to spread. Add flavoring. Put over boiling water, stirring
continually until icing grates slightly on bottom of bowl. Spread some on cake, force remainder
through pastry tube to make decorative designs.
Ornamental Meringue Frosting 331

Peanut Butter Frosting
Yield: Will frost one 9 x 13−inch sheet cake or a double layer cake.

1 cup miniature semisweet chocolate chips
1/2 cup chopped salted peanuts
In medium bowl, combine butter and peanut butter. Blend with mixer on low speed 1 to 2 minutes
until fluffy. Add confectioners' sugar and continue beating. Add milk a little at a time until desired
consistency.
Frost cake and sprinkle with chocolate chips and peanuts.
Peanut Butter Frosting 332

Peanut Butter Icing
1/2 cup margarine
1/8 to 1/4 cup milk
3 tablespoons peanut butter
Beat until smooth.
Peanut Butter Icing 333

Penuche Icing
1/2 cup brown sugar
2 tablespoons milk
Melt butter in a saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir
in milk. Bring to a boil, stirring constantly. Remove from heat. Cool to lukewarm. Add sugar
gradually, beating until of spreading consistency.
Penuche Icing 334

Peppermint Frosting
2 egg whites
1/4 cup plus 1 tablespoon water
1/2 cup finely crushed peppermint candy
Combine sugar, egg whites and corn syrup in the top of a double boiler. Add water and beat on low
speed until just blended. Place over boiling water. Beat on high for 7 minutes until stiff peaks form.
Remove from heat. Add crushed peppermint and beat 2 additional minutes, or until thick.
This makes enough for one 8−inch 3−layer cake.
Peppermint Frosting 335

Petit Fours Icing
1/2 cup hot water
2 1/2 cups confectioners’ sugar, sifted
Put hot water, sugar and cream of tartar into a saucepan. Cover and bring to a boil. Uncover and cook
to 226 degrees F on a candy thermometer. Cool at room temperature to 110 degrees F. Add remaining
ingredients. Tint as desired. Spoon over cakes on racks.
Petit Fours Icing 336

Pineapple Glaze
This covers one cheesecake.

4 teaspoons cornstarch
2 (8 1/4 ounce) cans crushed pineapple in
heavy syrup, with liquid
In saucepan, combine sugar and cornstarch. Mix well. Stir in crushed pineapple, with liquid. Bring to a
boil, stirring over medium heat. Boil 1 minute. Mixture will be thickened and translucent. Remove
from heat and let cool slightly. Add lemon juice. Let cool completely. Spoon glaze over top of
cheesecake.
Pineapple Glaze 337

Pineapple−Marshmallow Filling
1 (8 3/4 ounce) can crushed pineapple
1/2 pound marshmallows
1/2 cup raisins, chopped
1/2 cup pecans, chopped
Drain pineapple. Melt marshmallows over hot water. Combine all ingredients.
Pineapple−Marshmallow Filling 338

Pound Cake Glaze
1/2 cup water
Boil and pour over cake as soon as it comes from the oven.
Pound Cake Glaze 339

Praline Topping
1/2 cup brown sugar
2 tablespoons Swans Down cake flour
1/4 cup melted butter
2 tablespoons water
1/2 cup finely chopped pecans
Mix together all ingredients. Spread carefully, a small amount at a time over hot cake in pan. Place in
moderate oven (375 degrees F) and bake 5 minutes. Cool and cut cake in pan.
Makes topping for a 9−inch square or 13 x 9−inch cake.
Praline Topping 340

Pumpkin Frosting
1/4 cup butter
1/2 teaspoon salt
1/4 cup pumpkin
Beat with enough milk to make it spreadable.
Pumpkin Frosting 341

Raspberry Butter Cream Frosting
2 cups butter, softened
2 egg yolks
1 teaspoon raspberry flavored extract
In large bowl, with mixer at low speed, beat confectioners' sugar and butter just until blended.
Increase speed to high. Beat until light and fluffy. With mixer at medium speed, gradually beat in egg
yolks and raspberry extract and vanilla extract until smooth.
Raspberry Butter Cream Frosting 342

Raspberry Filling
1 (10 ounce) package frozen raspberries
1/2 cup juice from berries (after draining berries reserve juice)
1 1/2 cups commercial sour cream
Mix sugar and cornstarch and mix with juice. Boil for two minutes, stirring. Chill and add to berries.
Add sour cream last.
**Half−and−half may be substituted for 1/2 cup of the sour cream. If this substitution is made, double
sugar and cornstarch amounts.
Raspberry Filling 343

Raspberry Icing
2 cups powdered sugar, sifted
1 dash salt
1/4 cup raspberries; fresh, crushed
Add sugar and salt to crushed fruit, mixing well. Then add lemon juice until of consistency to spread
thinly on cake.
Makes enough icing to cover top and sides of angel food cake.
Raspberry Icing 344

Red Earth Frosting
1 teaspoon red food coloring
4 tablespoons brewed coffee
Cream butter and sugar; add remaining ingredients and mix well.
Red Earth Frosting 345

Rocky Road Frosting
2 squares bitter chocolate
1/4 cup water
1/4 cup butter
In small saucepan, place chocolate, 1 cup marshmallows, water and butter. Heat over low heat, stirring
until blended. Cool slightly. Add sugar and vanilla extract, beating until smooth and slightly thick,
about 2 minutes. Stir in reserved cup of marshmallows and nuts.
Rocky Road Frosting 346

Royal Icing
Use this for decorative icing.

1 egg white, unbeaten
Dash of salt
Add sugar gradually to egg white. Work together well with wooden spoon until smooth and shiny. Add
lemon juice and salt; stir well.
Royal Icing 347

Sea Foam Frosting
1 1/2 cups brown sugar, firmly packed
2 egg whites
1/3 cup water
1/8 teaspoon salt
Combine brown sugar, egg whites, water and salt in the top of a double boiler. Stir until sugar
dissolves (over boiling water). Beat on high for 7 minutes until it holds soft peaks. Remove from heat
and stir in flavoring.
Sea Foam Frosting 348

Shaving Cream Icing
1/2 cup milk
Mix well, bring to a boil, and cool.

1/2 cup shortening
1/2 teaspoon salt
1 tablespoon butter
Beat well. Add to flour and milk mixture.

Beat well. Add rest of ingredients. The longer you beat the better it is. Can be refrigerated for 2
months.
Shaving Cream Icing 349

Sour Cream Frosting
1/4 cup butter
1/2 cup sour cream
1/4 teaspoon salt
3 cups confectioners'' sugar, sifted
In the top of a double boiler set over medium−high heat, melt chocolate and butter, stirring
occasionally until smooth. Cool slightly. Place in large mixing bowl of an electric mixer.
In a small bowl, combine sour cream, vanilla extract and salt. Stir into chocolate and mix well on low
speed, about 1 minute. Slowly beat in confectioners' sugar and mix to spreading consistency, about 2
minutes.
Yields 2 1/4 cups.
Sour Cream Frosting 350

Stabilized Whipped Cream Icing
2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
Mix Knox Gelatine and cold water and set aside.
Whip the cream, and add confectioner's sugar. Add gelatine mixture and vanilla extract.
This does not alter the taste of the whipped cream in any way. It may be used in place of Cool Whip in
desserts.
Stabilized Whipped Cream Icing 351

Strawberry Cream Filling
1 cup heavy cream

1 egg white, stiffly beaten
1/2 cup strawberries, mashed
Whip cream until stiff; fold in sugar, egg white and the mashed strawberries.
Strawberry Cream Filling 352

Strawberry Fluff Frosting
1 egg white, unbeaten
Dash of salt
2/3 cup sliced strawberries
Combine egg white, sugar, salt and 1/3 cup strawberries in top of double boiler and beat with rotary
egg beater to mix. Place over rapidly boiling water, beat constantly with rotary beater, and cook 4
minutes or until mixture stands in peaks. Remove from boiling water, beat to cool and fold in
remaining strawberries. Makes enough to spread between two 9−inch layers. To cover 13 x 9 x 2−inch
cake, double recipe and beat 7 minutes instead of 4.
Strawberry Fluff Frosting 353

Strawberry Glaze
2 (1 pound) packages frozen whole strawberries, thawed
Drain strawberries well, reserving 3/4 cup liquid. In saucepan, combine sugar and cornstarch. Mix
well. Stir in reserved liquid. Bring to a boil, stirring over medium heat. Boil 1 minute. Mixture will be
thickened and translucent. Remove from heat. Let cool slightly. Add lemon juice. Let cool completely.
Arrange strawberries, with point up, over cooled cheesecake. Spoon glaze over strawberries.
Strawberry Glaze 354

Sweetened Whipped Cream
2 cups heavy cream, (whipping cream)
1/2 cup confectioners' sugar (icing sugar)
In small bowl with mixer at medium speed, beat cream until soft peaks form; gradually sprinkle in
sugar, 2 tablespoons at a time, until stiff peaks form. Fold in vanilla. Refrigerate until serving time.
Yields 4 cups.
COCONUT WHIPPED CREAM: Prepare as above but substitute 1/2 teaspoon almond extract for
vanilla; fold in 1 cup flaked coconut.
CHOCOLATE WHIPPED CREAM: Prepare as above but mix confectioners' sugar with 1/2 cup cocoa
before adding to cream.
TIP: To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatin over 2
tablespoons cold water. Place cup over simmering water until gelatin is dissolved, stirring occasionally;
cool to lukewarm. Gradually beat into cream before adding sugar.
Sweetened Whipped Cream 355

Swirl Frosting
2 egg whites
2 tablespoons water
Combine sugar, egg whites and water in a double boiler. Beat with a hand−held electric mixer over
boiling water until soft peaks form. Add Marshmallow Creme. Continue beating until stiff peaks form.
Remove from heat and beat in vanilla extract.
Chocolate Swirl Frosting

Melt and cool 2 (1 ounce) squares unsweetened chocolate. Fold into Swirl Frosting.
Swirl Frosting 356

Tart Lemon Frosting
3 cups confectioners' sugar, sifted
1 dash salt
Add lemon rind to butter; cream well. Add part of sugar gradually, blending after each addition. Add
remaining sugar alternately with lemon juice, until of right consistency to spread, beating thoroughly
after each addition. Add salt.
Makes enough frosting to cover the top of one layer and sides of three 9−inch layers.
Tart Lemon Frosting 357

Vanilla Custard Filling
1 cup scalded milk
2 egg yolks
Mix cornstarch and sugar; add hot milk and pour gradually on the slightly beaten egg yolks, stirring
constantly. Cook in double boiler, stirring constantly until thickened. Cool and flavor with vanilla
extract.
Almond Custard Filling

When Vanilla Custard Filling is cool, add 1 cup blanched, chopped almonds.
Vanilla Custard Filling 358

Walnut Filling
2 egg yolks, beaten
3/4 cup milk
1/2 teaspoon vanilla or rum flavoring
1 pound chopped nuts
Mix eggs and sugar. Add milk. Cook in double boiler until thick. Cool. Add vanilla or rum flavor and
the nuts. Spread between layers of cake.
Walnut Filling 359

Whipped Cream Filling
1 cup heavy cream
Beat cream until it begins to thick; add sugar gradually. Add flavoring; continue to beat until cream
holds its shape when the beater is raised.
Whipped Cream Filling 360

Whipped Cream Frosting
5 tablespoons flour
1 cup milk
In a saucepan dissolve flour with milk. Cook until a thick paste forms (this will look like wallpaper
paste). Remove from heat and cover with plastic wrap until completely cool.
In a large bowl, add sugar, butter and vanilla extract. Beat with mixer to blend. Add flour paste to this
mix and whip until sugar is dissolved. This takes about 10 minutes.
Yields enough to frost a 9 x 13−inch or 2−layer cake.
Whipped Cream Frosting 361

Whipped Fruit Filling
1 1/2 cups pared, grated apple, peach or mashed berries
2 egg whites
Zest of 1 lemon
Mix all together. Beat until very stiff. Use between layers. Can also be used on top of cake.
Whipped Fruit Filling 362

Whipped Gelatin Icing
1/2 cup crushed pineapple, drained well
1/2 cup water
1 small box gelatin (any flavor desired)
1 pint whipping cream
Boil pineapple, water and sugar for 5 minutes. Add gelatin. Stir well. Set aside; let cool until starting to
gel.
Beat whipping cream and then stir the gelatin mixture into the whipped cream. Ice angel food cake.
Whipped Gelatin Icing 363

Whipped Topping
5 tablespoons flour
1 cup milk
1 cup butter
1 small can crushed pineapple, drained
Combine flour and milk in saucepan. Cook until thick. Let cool.
Cream butter, sugar and vanilla extract until light and fluffy. When flour mix is completely cool, add
to sugar mix and beat at high speed until light. Mix in crushed pineapple.
Whipped Topping 364

Whippy Icing
In a small saucepan, cook until thick:
1 cup milk
4 tablespoons all−purpose flour
Set aside until cool.
Combine:
1/2 cup shortening
Beat for 4 minutes.
Add milk mixture. Beat 3 minutes. Add 1 teaspoon vanilla extract. Beat 2 minutes.
Whippy Icing 365

White Chocolate Cream Cheese Butter Cream
3 (3 ounce) bars good quality white chocolate
12 ounces cream cheese softened
3/4 cup unsalted butter softened
Break the chocolate in to squares and place in a microwave safe bowl. Cook on HIGH, stirring every
15 seconds until almost melted. Remove from microwave and stir until completely melted. Allow to
cool.
Beat cream cheese until soft and creamy. Gradually beat in the cooled chocolate until smooth. Beat in
the butter and lemon juice. Re−beat at room temperature to insure smoothness before frosting.
Makes 4 3/4 cups.
Store 2 weeks refrigerated or 2 months frozen
White Chocolate Cream Cheese Butter Cream 366

White Fudge Frosting
1/2 cup butter
1/3 cup evaporated milk
Melt butter in saucepan. Add granulated sugar and milk. Stir until blended. Add vanilla extract,
stirring occasionally. Bring to a boil; let cool. Add confectioners’ sugar gradually until of spreading
consistency.
Covers 2 layers.
White Fudge Frosting 367

White Ganache
4 ounces white chocolate
1 tablespoon butter
3/4 cup heavy cream
Bring heavy crème to boil. Chop white chocolate in pieces and butter in mixing bowl. Pour boiling
crème over chocolate and butter; let sit for one (1) minute. Stir until well combined (smooth).
Servings: 4
White Ganache 368

White Mountain Frosting
2 egg whites, unbeaten
1/8 teaspoon cream of tartar or 1 teaspoon light corn syrup
Put egg whites, sugar, water and cream of tartar (or corn syrup) in top of double boiler and mix
thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture
will hold a peak (about 7 minutes). Remove from heat. Add vanilla extract, and beat until cool and
thick enough to spread.
Makes enough frosting for tops and sides of two 9−inch layers.
White Mountain Frosting 369

Wilton Buttercream Icing
1 cup solid vegetable shortening
1/2 teaspoon butter extract
2 tablespoons milk
Cream shortening with electric mixer. Add butter extract. Gradually add sugar, one cup at a time,
beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed
in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered
with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2 weeks. Re−whip before using.
Wilton Buttercream Icing 370

Yummy Fudge Frosting
12 ounces semisweet chocolate chips
Cook in the top of a double boiler over boiling water until melted and smooth.
Yummy Fudge Frosting 371

Banana Split Ice Cream Cake
4 cups strawberry ice cream
1/3 cup Strawberry Sauce, chilled
1/3 cup Chocolate Sauce, chilled
4 cups vanilla ice cream
14 ounces canned pineapple
4 cups chocolate ice cream
1 banana, sliced
Prepare sauces and let cool before preparing cake.
Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack
evenly into 9−inch springform pan. Pour chocolate sauce over top. Freeze for 15 to 20 minutes or until
firm.
Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened.
Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over
chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room
temperature for 20 minutes or until softened; spread over pineapple layer.
Whip cream with confectioners' sugar; spread or pipe over top of cake. Remove side of pan; garnish
with banana and Strawberry Sauce. Serve immediately. Freeze for 20 minutes or until firm.
Strawberry Sauce
1 1/4 cups frozen strawberries
1/2 teaspoon orange rind, grated
1 tablespoon orange juice or water
1 teaspoon cornstarch
In small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with
cornstarch; stir into pan and cook, stirring, over medium−high heat for 7−8 minutes or until
thickened. Refrigerate until chilled.
Chocolate Sauce
3/4 cup whipping cream or evaporated milk
1/4 teaspoon salt
In saucepan, whisk together sugar, whipping cream, cocoa, vanilla extract and salt until smooth; cook
over medium heat, stirring for 8 to 10 minutes or until thickened and smooth. Let cool.
Makes 1 1/2 cups.
Banana Split Ice Cream Cake 372

Black Forest Ice Cream Cake
1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups unsifted all−purpose flour
34 cup Hershey's® cocoa
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk*
3 cups whipped cream
1 cup cherry pie filling
Firmly pack ice cream into a foil−lined 9−inch round cake pan. Cover; freeze about 2 hours.
Preheat oven to 350 degrees F. Grease and flour two 9−inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee,
buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour
batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for
10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place
second layer cake, top side up over ice cream layer. Gently spread whipped cream on top and sides of
cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of
cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving.
* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.
Black Forest Ice Cream Cake 373

Brownie Ice Cream Cake
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1/2 cup flour
1 pint good quality coffee or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries
Preheat oven to 350 degrees F. Grease a 9−inch pie plate.
Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second
intervals until chocolate is melted and smooth. Scrape the mixture into a medium bowl. Add butter and
beat with mixer on medium speed until smooth and glossy. Beat in the 1/2 cup sugar, then the eggs.
Scrape down the side of bowl and beat in vanilla extract, baking powder and baking soda.
Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie
plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet
crumbs sticking to it.
Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently
rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier) With a
metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap
scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.
Remove scooped out brownie. Spread coffee ice cream over bottom of pie shell Sprinkle with about
half the scooped out brownie. Cover and freeze until firm, at least 1 hour.
Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week.
About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form
when beaters are lifted. Spread over ice cream, or spoon whipped cream into a decorating bag fitted
with a star tip and pipe around edge. Garnish with remaining scooped out brownie, the warmed
chocolate sauce and maraschino cherries. Return to freezer until 30 minutes before serving, then
transfer to refrigerator so ice cream can soften slightly.
Serves 10.
Brownie Ice Cream Cake 374

Brownie Raspberry Ice Cream Cake
1 (24 ounce) box fudge brownie mix,
prepared as directed
1/2 cup chopped walnuts, toasted, if desired
2 ounces semisweet or bittersweet baking chocolate, chopped
1 1/2 quarts vanilla ice cream, slightly softened
2 1/2 cups individually−quick frozen unsweetened
raspberries (from a 12 ounce bag), not thawed
Heat oven to temperature called for on brownie mix. Grease bottom of two 8−in layer−cake pans; line
bottoms with wax paper or foil and grease. Have ready an 8−inch springform pan. Stir nuts and
chocolate into batter. Divide batter between layer−cake pans. for Bake 30 to 35 minutes until a wooden
pick inserted in centers comes out clean. Cool in pans on a wire rack for about 10 minutes, then run a
knife around edges of layers and invert on rack. Peel off paper; cool layers completely.
To assemble: Select 10 to 12 whole berries; keep frozen. Place 1 brownie layer in bottom of springform
pan. Top with half the ice cream; sprinkle with half the remaining raspberries. Press into an even layer
with back of a spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top
with remaining ice cream and press into an even layer. Push reserved raspberries into the ice cream.
Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
Three to 4 hours before serving: Run a knife between cake and springform pan; remove pan sides.
Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate.
Cut cake in wedges; leave assembled. Place in freezer. About 20 minutes before serving: Transfer cake
to refrigerator to soften lightly.
Brownie Raspberry Ice Cream Cake 375

Butterfinger Ice Cream Cake
1 brick vanilla ice cream
1 brick chocolate ice cream
1 pint cream, whipped
3 Butterfinger bars
Break up Butterfinger bars. This is easier to do if you freeze the candy bars first, then crush with a
mallet. Cut ice cream into slabs. Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate
ice cream, then Butterfinger crumbs, then vanilla ice cream again. Top with whipped cream and
Butterfinger crumbs. Put back into freezer until needed.
Butterfinger Ice Cream Cake 376

Carnival Ice Cream Cake
1 (10 ounce) round angel food cake
1 package strawberry Kool−Aid
1 package orange Kool−Aid
1 package raspberry Kool−Aid
1 (10 ounce) package frozen strawberries
1 (No. 1) can peaches
1/2 gallon vanilla ice cream, softened until spreadable
Tear cake into bite−size pieces. Divide among 3 bowls.
Mix 1 package of Kool−Aid with each cake bowl. Line 10−inch angel food cake pan with foil. Place
strawberry cake in pan. Cover with frozen strawberries with juice. Spread 1/2 of ice cream over top.
Place orange cake with peaches in next. Place raspberry cake over and then frozen raspberries with
juice. Cover with remaining ice cream. Freeze 24 hours.
Two hours before serving, put into refrigerator.
Thirty minutes before serving, unmold.
Carnival Ice Cream Cake 377

Chips Ahoy Ice Cream Cake
32 Chips Ahoy chocolate chip cookies
1 cup chocolate fudge topping
2 quarts ice cream, any combination of flavors
Prepared whipped topping (for garnish)
Fresh berries or maraschino cherries (for garnish)
Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9−inch springform
pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge
topping over prepared crust. Freeze about 15 minutes.
Meanwhile, soften 1 quart of the ice cream. Spread softened ice cream over fudge layer. Freeze about
30 minutes.
Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours
overnight.
To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino
cherries. Serve immediately.
Makes 12 servings.
Chips Ahoy Ice Cream Cake 378

Chocolate Ice Cream Cake Roll
3 eggs
3/4 cup cake flour
1/4 cup cocoa
1/4 teaspoon salt
1 quart coffee or vanilla ice cream
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold
water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with
vanilla extract.
Line greased 15 x 10 x 1−inch jellyroll pan with wax paper and grease again. Pour in the batter, spread
smooth, and bake at 425 degrees F for 12 to 15 minutes.
Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll
up in a towel. Cool.
Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in
foil and keep in freezer until ready to serve. Slice and serve.
Chocolate Ice Cream Cake Roll 379

Coffee−Mint Ice Cream Cake
25 Nabisco chocolate wafers
14 Mother's macaroons
1 quart coffee ice cream (Breyers)
1 quart chocolate mint chip (Breyers) ice cream
6 tablespoons Hershey's chocolate syrup
12 pieces Almond Roca candy
Cooking oil
Whipping cream (optional)
Oil an 8−inch springform pan with cooking oil.
Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan,
saving 1/2 crumbs for later.
Slightly soften coffee ice cream and spread on top of crushed cookies. Dribble 3 tablespoons chocolate
syrup over ice cream. Spread remaining crumbs on top of ice cream layer.
Slightly soften mint chocolate chip ice cream and spread on top of second layer of cookie crumbs.
Dribble remaining 3 tablespoons chocolate syrup over ice cream layer. Crush Almond Roca candy and
sprinkle on top of ice cream cake. Cover with foil and place in freezer overnight.
Remove cake from pan and put on round serving platter.
Serve with fudge topping and whipped cream.
Coffee−Mint Ice Cream Cake 380

Coffee−Toffee Ice Cream Cake
2 1/4 cups crumbled macaroons*
3 cups chocolate ice cream, slightly softened
5 Heath bars or 5 ounces English toffee, coarsely chopped
4 tablespoons chocolate syrup
3 tablespoons coffee liqueur
3 cups vanilla ice cream, slightly softened
*Other cookies, i.e. chocolate wafers or vanilla cookies can be substituted for the macaroons.
Layer bottom of an 8−inch springform pan with 1 1/4 cups of the macaroon crumbs. Spread the
chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream.
Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with
remaining 1 cup macaroons. Layer the vanilla ice cream over the macaroons. Top with remaining
crushed Heath bars, 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur. Cover and
freeze at least 8 hours or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan. Remove the sides
and place the ice cream cake on a platter. Slice and serve.
Coffee−Toffee Ice Cream Cake 381

Dairy Queen Ice Cream Cake
Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice
cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full. Sprinkle
with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set
in freezer until frozen.
Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan.
Return to the freezer and freeze until very hard.
Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped
topping beaten together. Return to freezer until serving time.
Dairy Queen Ice Cream Cake 382

Heath Bar Ice Cream Cake
2 1/4 cups macaroons, crumbled
4 tablespoons chocolate syrup
3 cups chocolate ice cream, slightly softened
3 tablespoons Kahlúa
3 cups vanilla ice cream. slightly softened
5 Heath bars, coarsely chopped
Layer the bottom of an 8−inch round springform pan with 1 1/4 cups of the macaroons. Spread
chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream.
Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlúa over chocolate ice cream.
Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed
Heath bars over ice cream, then the chocolate syrup and Kahlúa. Cover and freeze for at least 8 hours
or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides
and place the ice cream cake on a serving platter. Slice and serve.
NOTE: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
Variations
Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different
variations of chocolate ice cream, such as chocolate−almond can be used.
Heath Bar Ice Cream Cake 383

Ice Cream Cake
2 (8.5 ounce) boxes chocolate wafers
2 pints vanilla ice cream
2 pints chocolate ice cream
2 pints any other flavor ice cream
Coconut flakes
Anytime up to two weeks before serving, make crumbs from wafers in blended or with rolling pin.
Combine crumbs and melted butter, reserving 2/3 cup of crumbs. Firmly press remaining crumbs over
bottom and up sides of a 9−inch springform pan. Freeze until firm (15 minutes).
Remove from freezer and spread vanilla ice cream in an even layer. Sprinkle with 1/3 cup crumbs.
Return to freezer until ice cream is firm.
Repeat layering ice cream, with chocolate used last, in the same manner, omitting crumbs at the end.
Cover top with foil and freeze.
Early on serving day put serving plate in freezer to chill. Ten minutes before serving, invert pan onto
plate, release catch, and remove sides and bottom. Garnish with coconut flakes.
Makes 12 servings.
Ice Cream Cake 384

Ice Cream Cake Roll
4 eggs, separated
3/4 cup cake flour
1/4 teaspoon salt
3 cups ice cream, softened
In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy. Gradually add
sugar and vanilla, beating until thick and lemon−colored.
Combine flour, cocoa and baking powder; gradually add to egg yolk mixture. Beat on low until well
mixed (mixture will be thick).
Beat egg whites and salt until soft peaks form. Fold a small amount into batter until no streaks of white
remain; add the remaining egg whites.
Grease a 15 x 10 x 1−inch pan; line with wax paper, then grease and flour paper. Spread batter evenly
in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
Turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll up with the towel.
Cool for 30 minutes.
Unroll cake; spread with ice cream to within 1 inch of edges. Roll up again (this time without the towel
inside cake). Cover with plastic wrap and freeze until serving time.
Chocolate Sauce
2 (1 ounce) squares unsweetened baking chocolate
1/4 cup butter
2/3 cup evaporated milk, heated to 160 to 170 degrees F
In the top of a double boiler over hot water, melt chocolate and butter. Gradually add warm milk and
sugar; stir constantly for 5 minutes or until completely dissolved. Spoon over slices of cake.
Yields 1 1/2 cups sauce.
Ice Cream Cake Roll 385

Ice Cream Crunch Cake
1 (12 ounce) package chocolate chips
2/3 cup smooth peanut butter
6 cups Rice Krispies cereal
1 gallon vanilla ice cream
Whipped cream for garnish (optional)
Fresh strawberries for garnish (optional)
In a large saucepan over medium heat, melt the chocolate chips and peanut butter until creamy and
smooth.
In a large mixing bowl, pour the melted mixture over the cereal and combine. Spread the chocolate
cereal on a cookie sheet and cool. When firm, break up the cereal mixture into small pieces.
Soften the ice cream and fold in all but 1 cup of the cereal mixture. Spread the soft ice cream into a
10−inch springform pan.
Use remaining cereal mixture to make decorative topping, then freeze until hard. Garnish with
whipped cream and strawberries, if desired. Release the side of the springform pan, slice and serve.
Ice Cream Crunch Cake 386

No Bake Peppermint Ice Cream Cake
6 chocolate peppermint patties
1/2 cup nuts
1/8 teaspoon peppermint extract
1 quart vanilla ice cream
Cut cake into 4 layers. Chop peppermint patties and nuts. Soften ice cream slightly. Stir in candy, nuts
and peppermint extract. Spread a thick layer of ice cream mixture between cake layers and rebuild the
cake. Cover top with ice cream mixture. Keep in freezer. There is no thawing necessary to serve.
No Bake Peppermint Ice Cream Cake 387

Nutella Ice Cream Torte
2 pints pistachio ice cream, softened until spreadable but not melted
2 pints strawberry ice cream, softened until spreadable but not melted
2 pints vanilla ice cream, softened until spreadable but not melted
1 cup Nutella (13 ounces) chocolate hazelnut spread, room temperature
Spoon 3 tablespoons of Nutella into a small resealable sandwich bag. Press out the air and seal. Set
aside to use for the topping.
Spread the pistachio ice cream evenly over the bottom of 9−inch diameter springform pan with at least
2−inch high sides. Spread the ice cream carefully to the edges. Using half of the remaining Nutella,
drop teaspoonfuls evenly over the ice cream. Do not spread the Nutella to the edge. When the
springform sides are removed, the edges of the ice cream will show as pastel layers without Nutella.
Spread the strawberry ice cream evenly in the pan. Drop teaspoonfuls of the remaining Nutella over
the strawberry ice cream, but do not spread it to the edge.
Spread the vanilla ice cream evenly in the pan. Use a thin metal spatula to smooth the top of the torte.
Cut a small hole in one corner of the filled sandwich bag. Press the Nutella through the hole in the bag
to form crisscrossing lines over the top of the torte. The lines should reach to the edge of the torte.
Variation
Press 1 cup of crushed Heath bar onto the sides of the torte at serving time.
To Freeze
Freeze the torte 15 minutes to firm the Nutella topping. Wrap the torte tightly with plastic wrap. Then
cover with heavy aluminum foil, gently pressing the aluminum foil against the torte. Label with date
and contents. Freeze at least 4 hours or up to 2 weeks.
Nutella Ice Cream Torte 388

Oreo Ice Cream Cake
1 quart ice cream
1 package Oreo or Hydrox cookies
1 jar hot fudge or chocolate sauce
Soften ice cream. Crush cookies in a bowl and pour on the bottom of a casserole pan. Spread softened
ice cream over top of crushed Oreo cookies. Pour sauce on top. Freeze and serve.
Serves 12 to 16.
Oreo Ice Cream Cake 389

Peanut Butter Ice Cream Cake
18 ounces graham crackers
3/4 cup salted cocktail peanuts
4 teaspoons butter or margarine, melted
4 teaspoons granulated sugar
1 quart vanilla ice cream, softened
1/2 cup chunky−style peanut butter
Chopped salted cocktail peanuts
Process crackers and peanuts in a food processor or blender. Combine cracker crumbs, nuts, sugar
and butter. Pat into a 9−inch square pan. Bake 8 minutes 375 degrees F. Chill.
Mix ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled
crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm.
Peanut Butter Ice Cream Cake 390

Peppermint Ice Cream Cake
20 Oreo cookies
1 1/2 quarts vanilla ice cream
1 teaspoon peppermint flavoring
10 drops green food coloring
Crush Oreo cookies in food processor, then add melted butter. Press into a 9−inch square cake pan.
Soften ice cream (this can be done in the microwave on defrost for 3 to 4 minutes) until soft enough to
fold in flavoring and food coloring. Mix well. Pour ice cream mixture into crust and freeze.
Hot Fudge Sauce

1/2 cup butter
or 12 tablespoon cocoa powder
1/2 teaspoon salt
1 large can evaporated milk
Melt butter in top of double boiler; drop in chocolate and stir until melted. Add sugar a little at a time,
stirring well until all sugar has been added. Add salt. Slowly stir in evaporated milk. After all milk has
been added, let cook over hot water until all sugar is completely dissolved, stirring occasionally.
This is delicious served over warm cake or ice cream. It keeps in the refrigerator for a long time.
Always warm sauce before serving.
Peppermint Ice Cream Cake 391

Praline Ice Cream Cake
1/2 cup butter
1 pint vanilla ice cream, softened
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 cup graham cracker crumbs
1/2 cup sour cream
1 cup caramel ice cream topping
Melt butter in 3 quart saucepan; remove from heat. Add ice cream, eggs, flour, sugar, baking powder,
salt and graham cracker crumbs; mix until smooth. Pour into greased 13 x 9−inch pan. Bake at 350
degrees F for 30 to 35 minutes.
Combine sour cream and ice cream topping; pour over warm cake. Top with pecans. Cool. Cut into
squares. May be served with ice cream or sweetened whipped cream.
Praline Ice Cream Cake 392

Rainbow Ice Cream Cake
1 small box lime gelatin
1 box frozen strawberries, partially thawed.
1 can Mandarin oranges, drained
1 small box strawberry gelatin
1 small box orange−pineapple gelatin
1/2 gallon vanilla ice cream, softened
1 can crushed pineapple, drained
Cut cake in thirds. Tear each third into bite−size pieces and place in separate mixing bowls. Sprinkle
each portion with 1 flavor of dry gelatin. Toss cake pieces until all are evenly coated with dry gelatin.
Place strawberry−flavored cake pieces in a 10−inch tube pan, spoon strawberries over cake pieces, and
spread evenly with 2 2/3 cups vanilla ice cream. Repeat layering with lime flavor, ice cream, and
orange flavor and ice cream. Top orange flavor cake pieces with orange sections first, then ice cream.
Cover pan tightly with foil. Freeze at least 2 days. Unmold onto chilled plate. Let stand at room
temperature for 10 to 15 minutes. Slice and serve.
Rainbow Ice Cream Cake 393

Rainbow Sherbet Roll
1 box white angel food or lemon chiffon cake mix
1 1/2 cup raspberry sherbet
1 1/2 cup orange sherbet
1 1/2 cup lime sherbet
Preheat oven to 350 degrees F. Line a 15 x 10−inch jellyroll pan with wax paper.
Prepare cake mix as directed on box except spread half of the batter into pan. Spread remaining batter
into an ungreased 9 x 5−inch loaf pan. Bake until top springs back when touched lightly in center,
jellyroll pan for 20 to 25 minutes − loaf pan for 45 to 50 minutes.
Cool jellyroll pan for 10 minutes. Loosen cake from edges of pan; invert onto towel sprinkled with
confectioners' sugar. Carefully remove wax paper. Trim off stiff edges if necessary. While hot,
carefully roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove cake
from pan; freeze for future use.
Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange
sherbet on next 1/3 of cake, and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side
down, on an 18 x 12−inch length of aluminum foil. Wrap securely in foil; freeze until firm, at least 6
hours.
Remove from freezer 15 minutes before serving. Cut roll into 3/4−inch slices.
Rainbow Sherbet Roll 394

Red Raspberry Ice Cream Cake with Raspberry
Amaretto Sauce
Cake
6 cups red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian−style ladyfingers
1/4 cup Amaretto liqueur (optional)
Sauce
4 cups frozen red raspberries
2 tablespoons Amaretto (substitute 1/2 teaspoon almond extract if you
prefer a nonalcoholic sauce)
Garnish
2 teaspoons granulated sugar
Coat springform with cooking spray and then line with plastic wrap. Let plastic wrap hang over the
sides of the pan.
Thaw 6 cups frozen raspberries. Remove ice cream from freezer and soften.
Cut ladyfingers in length to be flush with top edge of plastic−lined pan; stand them, with rounded edge
at the top, along the sides of the pan. Place additional ladyfingers in the bottom of the pan, squeezing
them in tightly to cover completely, cutting to fit in small areas if needed. Sprinkle Amaretto over
ladyfingers; set aside.
Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add
softened ice cream to raspberry puree, and combine well. Pour ice cream mixture into prepared pan
with ladyfingers. Freeze cake, covered with plastic wrap, until frozen hard, about 6 hours.
To serve, remove cake from freezer and let soften in refrigerator at least 30 minutes and up to 45
minutes.
Remove cake from pan, discarding plastic wrap.
Whip heavy cream with sugar and almond extract until stiff peaks form. Garnish cake by piping
cream along edge of cake with a large piping tip. Top cream with fresh or frozen whole raspberries.
Serve cake with sauce. Pass extra sauce at the table. Makes 10 servings.
To make the sauce: In a food processor, puree raspberries with sugar and Amaretto (or almond
extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled.
Makes 1 1/2 cups.
Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce 395
Red Velvet Ice Cream Cake
2 large eggs
1 (1 ounce) bottle red food coloring
1 teaspoon salt
1 cup buttermilk or sour milk (see note)
1 tablespoon white vinegar
1/2 gallon vanilla ice cream
For the buttercream frosting

1/2 cup solid vegetable shortening
1 teaspoon vanilla extract (clear, if available)
4 cups sifted confectioners' sugar (approximately a
1−pound box); sift before measuring
2 tablespoons milk
Preheat oven to 350 degrees F. Grease and flour (or dust with extra cocoa) two 9−inch round baking
pans.
In large mixer bowl beat butter, sugar and vanilla extract until creamy. Add eggs and food coloring;
blend well.
Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until well
blended.
In a small bowl, stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into
prepared pans. Bake 30−35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Thaw ice cream until soft, but not melted (about 15 minutes at room temperature). Place in bowl and
stir until smooth. Line a 9−inch cake pan with plastic wrap and fill with ice cream, packing down and
smoothing top. Place in freezer until firm.
To make the frosting: Cream butter and shortening with electric mixer. Add vanilla. Gradually add
sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all
sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and
fluffy.
Use immediately, or keep icing covered with a damp cloth until ready to use.
To assemble cake: Place one cake layer on serving plate. Remove and unwrap ice cream layer; place on
cake, place remaining cake layer on top. Frost top and sides with buttercream frosting.
Red Velvet Ice Cream Cake 396

Makes 10−12 servings.
NOTE: Cake can be assembled and frozen up to 24 hours before serving.
Red Velvet Ice Cream Cake 397

Seven−Layer Ice Cream Cake
1 small box (1−layer size) white cake mix
Chocolate ice cream
Butter brickle ice cream
Strawberry ice cream
Bake a 9−inch square cake. When cold, cut cake in half, making two rectangles. Split each half into two
layers. Spread one layer with chocolate ice cream, one with butter brickle ice cream, and one with
strawberry ice cream. Put one layer on top of the other, with a cake layer on top; pressing into shape.
Wrap and freeze.
Before serving, let thaw in refrigerator for about 1 hour.
Slice and serve with chocolate sauce or thawed frozen strawberries.
Seven−Layer Ice Cream Cake 398

Strawberry Ice Cream Torte
Cake
4 eggs
3/4 cup unbleached white flour
Filling
1 quart vanilla ice cream
Fresh strawberry sauce
2 cups stemmed chopped fresh strawberries
1/2 cup water
2 teaspoons cornstarch
1/3 cup to 1/2 fresh orange juice
Toppings
1 pint fresh strawberries, sliced
1/2 pint heavy cream, whipped
Preheat the oven to 350 degrees F. Generously butter the cake pan and dust it with flour.
In a large bowl, beat the eggs and sugar with an electric mixer at high speed until well blended, thick,
and foamy, about 5 minutes. Stir the vanilla extract and 1/4 cup of the whipped eggs into the melted
butter and set aside. Working quickly but gently, gradually fold 1/2 cup of the flour into the bowl of
whipped eggs. Fold in the butter mixture and then the rest of the flour.
Pour the batter evenly into the prepared cake pan and bake for 25 to 30 minutes, until the top is golden
and springs back when touched. Run a knife around the edges of the pan to loosen the cake. Remove
the cake from the pan, turn right side up, and cool completely on a rack.
Allow the ice cream to soften in the refrigerator until it can be spread but is not soupy. Slice the cooled
cake in half horizontally with a serrated knife. Spread the bottom layer with the softened ice cream.
Replace the top layer, gently pressing it down. Wrap tightly with plastic wrap and freeze.
Meanwhile, make the sauce. Combine the strawberries, sugar and 1/4 cup of the water in the saucepan
and bring to a simmer. Cook, stirring frequently for about 3 minutes, until the strawberries are
foaming, swollen, and easily mashed with a fork. Dissolve the cornstarch in the remaining 1/4 cup of
water and stir it into the strawberries. Simmer, stirring constantly, just until the juice is clear and
thickened. Stir in the orange juice, and if you prefer a perfectly smooth sauce, whirl briefly in the
blender. Refrigerate until ready to use.
To serve, unwrap the cake, place it on a serving plate and defrost it at room temperature for 10 to 15
minutes. Top the cake with the strawberry sauce, allowing it to drizzle down the sides. Decorate with
sliced strawberries and whipped cream and serve.
Strawberry Ice Cream Torte 399

Turtle Brownie Ice Cream Cake
1 box turtle brownie mix
1/2 gallon ice cream of choice (I prefer Kroger brand "Death by Chocolate")
1 jar hot fudge topping, divided
Nut topping
Spray a 10−inch springform pan with cooking spray.
Mix turtle brownie mix according to directions on box. Pour into prepared pan and bake at
recommended temperature on box. Remove from oven 5 to 10 minutes before the recommended time
on the box so that the brownie is still gooey. Let cool completely.
Remove ice cream from freezer and let it soften about 5 minutes. While it is softening, spread 1/2 of
the hot fudge topping on top of the brownie and sprinkle with some of the nut topping. Scoop all of the
ice cream on top of the brownie, spreading evenly with a knife or spatula. Freeze in freezer until ready
to eat. The remaining hot fudge can then be heated in the microwave and dribbled on top of the cake
before serving.
Turtle Brownie Ice Cream Cake 400

1−2−3−4 Cake
1 cup butter
4 eggs
3 cups all−purpose flour (sifted, then measured)
1 teaspoon salt
1 cup milk
Cream butter and sugar until very fluffy. Add eggs one at a time, beating well after each addition. Sift
flour, salt and baking powder three times. Add flour and milk alternately to creamed mixture, beating
well after each addition. Add extracts. Divide evenly in three greased and floured 9−inch cake pans.
Bake until straw tester comes out clean (approximately 25 to 30 minutes).
Cool in pans for 5 to 10 minutes. Remove from pans and cool on cake racks. Make sure cake bottom is
next to rack.
If white layers are desired, substitute 6 egg whites for whole eggs and solid shortening for butter. Beat
whites until soft peaks form and fold into cake batter LAST.
NOTE: For an especially velvety cake, use 2 duck eggs and 2 hen eggs instead of 4 hen eggs.
1−2−3−4 Cake 401

A Chocolate Miracle
Grease and flour an 8−inch square cake pan.
Fill the cake pan with: chocolate cake crumbs (you could crumble a store−bought cake, or prepare one
from a mix according to package directions, then crumble when baked and cooled)
Mix together: 3 eggs, 1 1/2 cups milk, 1 teaspoon almond extract, 2 teaspoons cinnamon.
Pour mixture over cake in prepared pan.
Bake in a preheated 350 degree F oven for 30−40 minutes.
Slice and serve while still warm.
A Chocolate Miracle 402

Alaskan Crude
Cake
2 tablespoons cocoa
1 1/2 cups grated coconut
4 eggs
1 1/2 cups walnuts
Frosting
1/2 cup cocoa
Mix all cake ingredients together well with a spoon and bake in a 13 x 9−inch baking pan at 350
degrees F for 30−40 minutes.
After the cake has cooled and while still hot, spread 1 jar Marshmallow Creme over the top of the cake.
After the cake has cooled completely, frost with frosting.
To make the frosting, mix all ingredients together well in a large bowl with an electric mixer.
Alaskan Crude 403

Alaskan Gold Rush Cake
2 cups coffee
2 cups raisins
1 teaspoon salt
1 teaspoon cloves
2 eggs, beaten
3 1/2 cups flour
1 cup brown sugar
1 tablespoon butter
1/3 cup milk
3 tablespoons shortening
1/4 teaspoon salt
Nuts (optional)
Boil sugar, coffee, raisins, margarine, salt, cloves and cinnamon together until the margarine melts. Set
aside to cool overnight.
The next day, add eggs, flour, baking soda and vanilla extract. Bake in a large greased and floured 13 x
9−inch pan for 30 to 40 minutes at 350 degrees F.
When the cake is cool, combine the brown sugar, butter, milk, shortening, salt and nuts, if desired. Boil
for 3 minutes. Remove from heat and mix in the confectioners' sugar.
Alaskan Gold Rush Cake 404

All Chocolate Boston Cream Cake
Cake
1 cup butter
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
Filling
1 (3 7/8 ounce) box instant chocolate pudding mix
1 1/4 cup milk
1 (8 ounce) container frozen whipped topping
(Cool Whip), thawed
Glaze
1/2 cup butter
1/4 cup cocoa
6 tablespoons half−and−half
Cake: Combine flour and sugar in large bowl; set aside.
Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring
frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and
vanilla extract.
Divide batter between 2 greased 9−inch round cake pans. Bake until wooden pick inserted in center
comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool
completely.
Filling: Combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3
to 4 minutes.
Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes.
Glaze: Heat butter, cocoa and half−and−half to a boil in medium saucepan over medium−high heat.
Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in
vanilla extract. ( Note: Glaze must be warm when ready to pour over cake.)
Place 1 cake round upside down onto cake platter. Top with pudding mixture, it will be a thick layer.
Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides.
Chill 2to 4 hours before serving.
All Chocolate Boston Cream Cake 405

Almond Cake with Raspberry Sauce
1/2 cup unsalted butter, at room temperature
8 ounces almond paste
3 eggs
1 tablespoon Kirsch or Triple Sec
Combine sugar, butter and almond paste, blending well; beat in eggs, liqueur and almond extract.
Gently blend in flour and baking powder just until mixed. Do not overbeat. Pour batter into a buttered
and floured 8−inch round pan. Bake at 350°F for 40 to 50 minutes or until tester comes out clean.
Invert on a cake plate and sprinkle with confectioners' sugar.
Raspberry Sauce
1 pint fresh or 1 (12 ounce) package frozen, red raspberries
2 tablespoons granulated sugar (or less) to taste
Combine ingredients in a blender container and puree. Press through a sieve to remove seeds. Serve
over thin slices of cake.
Serves 10 to 12.
Almond Cake with Raspberry Sauce 406

Almond Pear Cake
5 small firm, ripe Bartlett pears (7 ounces each)
1 1/2 cups blanched almonds
1/2 cup unsifted flour
4 large eggs
1/4 cup milk
2 tablespoons sliced almonds
1/4 cup apricot preserves
Preheat oven to 350 degrees F. Grease a 2 1/2−quart gratin or 15 1/2 x 9 1/2−inch baking dish.
Peel, halve and core the pears. Halve pieces lengthwise, then cut each piece into 4 lengthwise slices,
leaving stem end intact. In food processor, finely grind almonds with sugar. Add flour and baking
powder; pulse to mix. In large bowl, whisk butter, eggs, milk and vanilla extract until mixed; stir in
almond mixture. Pour batter into prepared dish; spread evenly. Place pear pieces on batter as close
together as possible so all pears fit, pushing pieces down into batter; sprinkle sliced almonds over pears
and batter. Bake 45 to 50 minutes or until cake is browned and firm. Cool on wire rack.
In small saucepan, over low heat, melt preserves. Strain; brush on cake top. Serve cake warm or at
room temperature.
Almond Pear Cake 407

Amalgamation Cake
3/4 cup butter
1/2 cup buttermilk
2 cups plain flour
1/2 cup raisins, ground
1/2 pint blackberry jam
8 egg whites (yolks go in the frosting)
Cream the butter and sugar. Add the jam, spices, buttermilk and baking soda. Add the flour and mix
until blended. Fold in stiffly beaten egg whites. Turn into three 8− or 9−inch can pans that have been
greased, lined with wax paper and grease and flour the wax paper. Bake at 350 degrees F for 35−40
minutes.
Frosting
8 egg yolks
1/4 cup butter
1 cup coconut
1 cup raisins, ground
1 1/2 tablespoons cream
Mix all ingredients and cook in a double boiler for 15 minutes. Add a little cream to thin if it gets too
thick.
Amalgamation Cake 408

Amaretto Cake
Cake
2 cups unsifted all−purpose flour
7 egg yolks
1/4 cup amaretto liqueur
1/2 cup water
In a large bowl, combine flour, baking powder and sugar. Stir to blend and add egg yolks, amaretto,
water and oil. Beat until smooth. Fold in beaten egg whites. Pour into three 8−inch cake pans that have
been greased and floured. Bake for 30 to 35 minutes. Cool in pans for 10 minutes. Remove from pans
and cool completely on wire racks.
Filling
1/2 cup amaretto
Whisk cornstarch into amaretto until dissolved. Place over medium heat, adding the marmalade. Heat
until mixture is thick. Cool and spread between layers of cake.
Frosting
2 egg whites
2 tablespoons amaretto
3 tablespoons water
Beat egg whites until stiff in a small bowl. Boil amaretto, water and sugar until mixture reached 242
degrees F on a candy thermometer. With mixer running, drizzle the hot syrup into the egg whites.
Continue beating until mixture holds stiff peaks. Spread over top and sides of cake. Makes 10 servings.
Amaretto Cake 409

Ancho Chile Devil's Food Cake
3 tablespoons pure ancho chile powder
1/8 teaspoon cayenne
1/2 teaspoon salt
10 tablespoons unsalted butter (at room temperature)
3 large eggs (at room temperature)
1/2 cup buttermilk ( at room temperature)
1/2 cup hot coffee
Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly grease two (9−inch) cake
pans and line them with circles of parchment paper or greased wax paper.
Sift flour, cocoa, ancho chile powder, cayenne, baking soda, baking powder and salt onto a sheet of wax
paper. Sift 2 more times to mix and aerate.
Put butter and sugar in the bowl of an electric mixer and beat at high speed for 30 seconds, or until
well combined and smooth. Add eggs, one at a time, beating until each is incorporated. Continue
beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes.
With the mixer on a low setting, or using a rubber spatula, beat or fold in one−third of the flour
mixture. beat or fold in vanilla extract, half of the buttermilk and half of the coffee, then another
one−third of the flour mixture. Beat or fold in the remaining buttermilk and coffee, then the remaining
flour mixture.
Spread batter evenly in prepared pans. Bake for 30 minutes or until the centers spring back when
lightly pressed. Cool the cake layers in the pans on a wire rack. Invert each cake onto a plate. Trim the
tops flat with a serrated knife. Spread one−third of the Ganache over one layer. Flip the other layer on
top, and frost the top and sides of the cake with the remaining Ganache.
Ganache
3/4 cup heavy cream
Put chocolate in a small bowl. In a small saucepan, bring cream to a scald over medium heat. Pour the
hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth.
Let the Ganache sit until slightly thickened, about 10 minutes. It should be spreadable, but still
pourable. If the Ganache doesn't have a smooth patina, blend in a few drops of cold heavy cream. A
matte finish will dry to a mirror shine.
Ancho Chile Devil's Food Cake 410

Angel Cream Cake
1 (10−12 ounce) angel food cake
1 cup cold water
1 (4 serving size) instant vanilla pudding
2 cups whipping cream, whipped
2 (21 ounce) cans pie filling (I like blueberry)
Cut cake into 1/4−inch slices. Arrange half the slices on bottom of 13 x 9−inch baking dish. In large
mixing bowl, combine sweetened condensed milk, water and extract. Mix well. Stir in pudding mix,
beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can pie
filling. Top with remaining cake slices, cream mixture and pie filling. Chill 4 hours, or until set.
Cut into squares to serve. Refrigerate leftovers.
Angel Cream Cake 411

Angel Food Cake Surprise
1 small box vanilla instant pudding
1 angel food cake
Combine dry instant pudding mix with crushed pineapple. Refrigerate overnight.
Fold Cool Whip® into pudding/pineapple mixture. Cut angel food cake in half horizontally. Frost
angel food cake as you would a layer cake with pudding/pineapple/Cool Whip® mixture.
Angel Food Cake Surprise 412

Apple Cake with Hot Buttered Rum Sauce
Makes 12 servings.
Cake
1/2 cup butter
2 eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 cups Golden Delicious apples, peeled, chopped
1 cup chopped pecans (optional)
Hot Buttered Rum Sauce

1/2 cup butter
1/2 cup light cream
1 teaspoon rum extract
To prepare oven, pan: Preheat oven to 325 degrees F. Grease a 9 x 13−inch cake pan.
To make cake: In large mixing bowl, cream butter. Add sugar. Beat until creamy. Add eggs, 1 at a
time, creaming after each addition. In separate bowl, combine flour, baking powder, baking soda, salt,
nutmeg and cinnamon. Gradually mix into butter mixture on low speed. Batter will be thick. Fold in
chopped apples and add nuts.
Spoon batter into prepared pan. Bake for 45 to 50 minutes, or until cake pulls slightly away from edge
of pan. Cut. Serve with Hot Buttered Rum Sauce.
To make Hot Buttered Rum Sauce: In medium saucepan, heat sugar, butter, cream and rum extract
until sugar dissolves.
Apple Cake with Hot Buttered Rum Sauce 413

Apple Dumpling Cake
2 cups flour
2 cups packed brown sugar
1 cup chopped nuts
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 egg, beaten
2 cups finely chopped, peeled apples
Whipping cream, whipped
In large bowl combine first 3 ingredients. Blend with mixer at low speed until crumbly (can use food
processor). Stir in nuts. Press 2 3/4 cups crumb mixture into an ungreased 13 x 9−inch pan. To
remaining mixture add cinnamon, baking soda, salt, sour cream, vanilla extract and egg. Blend well.
Stir in apples. Spoon evenly over crumb layer. Bake 25 to 35 minutes or until wooden pick inserted in
center comes out clean. Cut into squares and serve with whipped cream. Can be served warm or cold.
Serves 12 to 15.
Apple Dumpling Cake 414

Apple Pie Cake with Rum Butter Sauce
1/4 cup (1/2 stick) butter or margarine, softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
3 cups peeled, diced cooking apples (such
as Granny Smith or Jonathan)
1/2 cup chopped pecans (optional)
Whipped cream, to garnish
Sauce
1/2 cup heavy cream
1 tablespoon rum
Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer. Add egg
and beat until blended. Combine flour, salt, cinnamon and nutmeg and mix well. Add to creamed
mixture. Beat on low speed until smooth. Stir in water and vanilla extract. Fold in apples and pecans
and spoon into greased and floured 9−inch pie pan.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.
For filling: Combine brown sugar, sugar, butter and cream in a small saucepan and mix well. Bring to
a boil and cook for 1 minute. Stir in rum. Serve warm or at room temperature with cake and whipped
cream.
Serves 6 to 8.
Apple Pie Cake with Rum Butter Sauce 415

Apple Skillet Cake
3 large eggs
3/4 cup milk
2 cups thinly sliced tart green apples (about 2)
Maple syrup, if desired
In a large bowl whisk together the eggs, flour and sugar, whisking until the mixture is smooth. Whisk
in the milk, cinnamon and vanilla extract, whisking until the mixture is combined well, and stir in the
apples.
In a 9− or 10−inch cast iron skillet, melt the butter over moderate heat; pour the batter into the skillet,
spreading the apples evenly, and bake the cake in the middle of a preheated 375 degree F oven for 30
minutes, or until it is puffed and begins to pull away from the sides of the skillet. Serve the cake cut
into wedges with maple syrup.
Apple Skillet Cake 416

Arizona Cake
1 cup quick rolled oats
1 cup brown sugar
2 eggs
1 1/3 cups flour
1 teaspoon salt
Pour water over oats and let stand 20 minutes. Cream shortening and sugar; beat in eggs, then stir in
remaining ingredients. Bake in a 13 x 9−inch pan for 35 to 40 minutes at 350 degrees F.
Topping
1/2 cup brown sugar
1/4 cup milk
1 cup coconut
1 cup nuts, chopped
Spread over hot cake; place under broiler. Watch carefully as it browns quickly. Remove when lightly
browned. Will keep in refrigerator a long time.
Arizona Cake 417

Atomic Cake
1 layer banana or yellow cake
1 layer chocolate cake
1 layer white cake
Fresh bananas, sliced
1 small box Jell−O Banana Pudding
Fresh strawberries, sliced
1 small box Jell−O Chocolate Pudding
1 small box Jell−O Vanilla Pudding
Whipped cream
Set the banana (or yellow) cake layer on a cake plate. Top with sliced bananas, then spread banana
pudding over the top to hold the bananas together.
Place the chocolate cake layer on top. Top with sliced strawberries, then spread chocolate pudding
over the top.
Place the white cake layer on top. Spread with vanilla pudding.
Frost top and sides of cake with a generous amount of whipped cream. Refrigerate.
Atomic Cake 418

Aunt Jenny's Peerless Coconut Cake
1 teaspoon salt
1/2 cup Spry®
1 cup less 2 tablespoon milk
Sift flour, sugar, baking powder and salt into mixing bowl. Drop in Spry®. Add two−thirds of milk,
then flavorings, and beat 200 strokes (2 minutes by hand or on mixer at low speed). Scrape bowl and
spoon or beater. Add egg whites and remaining milk and beat 200 strokes (2 minutes on mixer at low
speed). Bake in two deep 8−inch Spry®−coated layer pans at 360 degrees F for 25 to 30 minutes.
Spread Peerless Frosting between layers and on top and sides. Sprinkle 1 cup coconut all over frosted
cake.
Peerless Frosting
Make 7−Minute Frosting with 2 egg whites. Flavor with 1 1/2 teaspoons vanilla extract, 1 teaspoon
almond extract and 1/2 teaspoon orange extract.
Aunt Jenny's Peerless Coconut Cake 419

Aunt Rae's Dutch Hustle Cake
Ingredients in order of use
1/2 cup milk
1/2 teaspoon salt
1 package regular yeast
1/4 cup warm water
1 egg, well beaten
Scald milk, stir in sugar, salt and butter. Cool to lukewarm.
In a mixing bowl, dissolve the yeast in the warm water. Stir in the lukewarm milk mixture. Add the egg
and flour. Beat until smooth. Spread dough evenly in a 9−inch square pan.
Arrange on top: 1 1/2 cups thinly sliced apple pieces, sprinkled with 2 tablespoons brown sugar and 1/4
teaspoon nutmeg. Dot with 2 tablespoons butter.
Aunt Rae's Dutch Hustle Cake 420

Baba's Apple Cake
5 cooking apples
1 teaspoon salt
4 eggs
Butter a 10−inch cake tin.
Peel, core, and slice the apples. Mix the apples and cinnamon and set aside.
Sift together the flour, sugar, baking powder and salt. Make a well in the dry ingredients and into it
pour the oil, eggs, orange juice and vanilla extract. Beat with a spoon till smooth. Pour half the batter
into the buttered cake tin. Add all the apples and cover with the rest of the batter. Bake 1 to 1 1/4 hours
or until done.
Baba's Apple Cake 421

Baked Strawberry Shortcake
1 to 1 1/2 cups miniature marshmallows
2 (10 ounce) packages frozen sliced
strawberries, completely thawed
1 cup milk
3 eggs
Preheat oven to 350 degrees F. Generously grease bottom only of a 13 x 9−inch pan.
Sprinkle at least 1 cup of the marshmallows evenly over bottom of pan.
Thoroughly combine thawed strawberries and syrup with gelatin; set aside.
In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3
minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture
over batter. Bake for 45 to 50 minutes or until golden brown and a wooden pick inserted in center
comes out clean.
Serve warm or cold with ice cream or whipped cream.
Baked Strawberry Shortcake 422

Banana Butterfinger Cake
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3 large eggs
3/4 cup sour cream
2 cups mashed ripe bananas
Glaze
7 tablespoons unsalted butter, cut into large pieces
2 teaspoons dark rum
Position rack in top third of oven; preheat to 350 degrees F. Butter two 9−inch diameter cake pans
with 1 1/2−inch high sides. Line bottoms with wax paper rounds. Butter and flour paper.
Cake: Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large
bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each
addition. Beat in dark rum and vanilla extract.
Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture
and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture,
beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between
prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean,
about 30 minutes. Cool in pans on rack 10 minutes.
Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off wax
paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over
medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and
smooth. Stir in rum and vanilla extract. Pour glaze into small bowl. Cover and refrigerate just until
cool and thick, stirring occasionally, about 40 minutes.
Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth.
Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze
over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper
strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

Yield: 12 servings

Banana Cake
3/4 cup (1 1/2) sticks unsalted butter
1/2 teaspoon salt
2 large eggs
2 cups self−rising flour
3 ripe bananas, mashed
1/3 cup raisins
1/3 cup chopped dates
2 ounces unsweetened chocolate, melted and cooled
Cream together 1 stick of the butter and the granulated sugar until the mixture is light and fluffy, then
beat in salt and eggs. Into another bowl sift together flour, baking soda and baking powder. Stir the
mixture into the butter mixture until it is just combined, and stir in the banana, 1 teaspoon of the
vanilla extract, pecans, raisins and dates. Pour the batter into a well−buttered and floured 12 x 9−inch
pan. Bake in a preheated 350 degree F oven for 35 to 40 minutes. Let cool in pan on rack.
Cream together the remaining 1/2 stick butter, confectioners' sugar, 2 tablespoons of the milk and the
remaining 1/2 teaspoon vanilla extract, adding the remaining 1 tablespoon milk if necessary to make a
smooth icing. Beat in the chocolate, and chill the icing, covered for 30 minutes to 1 hour, or until it is of
spreading consistency. Spread the icing on the cake.
Banana Cake 425

Banana Cream Cake
Cake
3/4 teaspoon salt
1/4 teaspoon nutmeg
3 eggs
1 cup mashed banana (about 3 medium)
Cream Cheese Icing

1/4 cup butter
1 1/2 to 2 cups icing (confectioners') sugar
Cake: Preheat oven to 350 degrees F.
In a small bowl, combine flour, baking powder, baking soda, salt and nutmeg.
In large bowl of electric mixer, beat eggs well at medium speed. Gradually add brown sugar and
continue to beat until mixture is thick and light. Stir in vanilla and bananas.
In a small bowl, whip the cream.
Beat half of the flour mixture into the eggs. Continue beating at low speed until blended. Add whipped
cream and then remaining flour mixture. Fold in pecans.
Divide batter between 2 greased 8−inch round cake pans. Bake for 35 minutes, until cake tests done.
Remove from oven. Cool 10 minutes in pans, remove from pans and cool completely.
Cream Cheese Icing: Combine cream cheese and butter in mixer bowl. Beat on medium speed until
creamy. Add icing sugar and beat until smooth. Stir in vanilla extract.
Banana Cream Cake 426

Banana Date Dream Cake
1 3/4 cups flour
2 eggs
1 cup mashed, ripe banana
3/4 cup milk, divided
1 (8 ounce) package dates, chopped
Combine flour, baking powder and baking soda in small bowl; set aside.
In large bowl, beat together margarine and sugar until creamy. Beat in eggs and banana. Stir in 1/4
cup milk and half of flour mixture. Gradually add remaining 1/2 cup milk and flour mixture. Stir in 1
cup of the dates. Pour mixture into greased 13 x 9−inch pan. Bake at 350 degrees F for 40 minutes or
until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Beat cream cheese until smooth; gradually beat in cream and confectioners' sugar until blended.
Spread evenly over cake; sprinkle with remaining dates. Cut into 12 squares.
Banana Date Dream Cake 427

Banana Split Cake
3 cups crushed graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
2 more sticks butter (1 cup)
2 eggs, beaten
1 cup crushed pineapple, drained
5 bananas
2 packages Dream Whip
1 small package chopped nuts
Maraschino cherries
Mix together graham cracker crumbs and 1 1/2 sticks butter and spread in 9 x 13−inch pan.
Mix together 2 cups powdered sugar, 2 sticks butter, 2 eggs and vanilla extract. Beat on high speed for
15 minutes (secret of the recipe). Spread this over graham cracker crumb crust. Spread pineapple for
next layer. Slice 5 bananas and arrange in layer over pineapple.
Mix Cool Whip according to directions on box and spread for next layer. Sprinkle with nuts and top
with cherries. Refrigerate overnight.
Although the recipe doesn't call for it, I drizzle chocolate syrup on top before serving.
Banana Split Cake 428

Best and Moistest Chocolate Cake
3 ounces unsweetened chocolate squares
1/2 cup water
3/4 cup butter
2 eggs
2 cups flour
1 cup water
Melt chocolate and 1/2 cup water together (can be done in microwave if you are careful not to burn it)
and set aside to cool.
Cream butter and brown sugar until light and fluffy. Add eggs and vanilla extract to butter mixture
and beat well. Blend in cooled chocolate.
Mix together flour and baking soda, and add alternately with 1 cup water on low speed. Pour batter
into two 90−inch greased layer pans or two 8−inch square aluminum foil pans, or one 9 x 13−inch sheet
cake pan. Bake at 350 degrees F for 25 minutes or until inserted wooden pick comes out clean. Cool 10
minutes before removing from pans for layering.
Ice with your favorite icing.
NOTE: This cake is so moist that I take care to line the bottoms of the cake pans with parchment paper
or wax paper before pouring in the batter, or it sometimes sticks to the pans......even nonstick ones!
Best and Moistest Chocolate Cake 429

Best−Loved Chocolate Cake
3 eggs
1/2 teaspoon salt
1 1/2 cups milk
Chocolate−Sour Cream Frosting (optional)
Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of three 8 x 1
1/2−inch round cake pans. Line bottoms of pans with wax paper. Grease and lightly flour bottoms and
sides of pans.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined (3 to 4
minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, 1 at a time,
b eating after each addition (about 1 minute total). Beat in vanilla extract.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just
until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the
prepared pans.
Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted near centers comes
out clean. Cool in pan for 10 minutes. Remove from pans. Peel off wax paper. Cool thoroughly on
racks.
If desired, frost with Chocolate−Sour Cream Frosting; top with white and dark chocolate curls and
candied nuts. Cover and store frosted cake in the refrigerator.
Chocolate−Sour Cream Frosting
Makes about 4 1/2 cups

1/2 cup butter
1 (8 ounce) carton dairy sour cream
4 1/2 cups sifted powdered sugar (about 1 pound)
In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes.
Stir in sour cream. Gradually add powdered sugar, beating until smooth. Frosts tops and sides of three
8−inch cake layers.
Best−Loved Chocolate Cake 430

Black Forest Cake
2/3 cup whipped margarine
4 squares semisweet chocolate, melted
1 1/2 cup flour
1 teaspoon salt
1 1/4 cups water
2 eggs, slightly beaten
Chocolate curls (optional)
Mix margarine, chocolate and sugar. Mix dry ingredients and then add to chocolate mixture. Add
water, vanilla extract and eggs. Mix well. Divide batter evenly into 4 greased and floured 9−inch round
cake pans. Bake at 350 degrees F for 15 to 18 minutes. Layer chocolate filling and cream filling
between cake layers, ending with cream filling. Garnish with chocolate curls, if desired.
Chocolate Filling
1 1/2 bars German's sweet chocolate
3/4 cup whipped margarine
Melt chocolate in double boiler. Blend in margarine. Add nuts.
Cream Filling
2 cups heavy cream
Whip cream. Add sugar and vanilla extract.
Black Forest Cake 431

Black Forest Cherry Cake
2 1/4 cups all−purpose flour or cake flour
2/3 cup cocoa
1 teaspoon salt
1 1/4 cups water
3/4 cup shortening
2 eggs
Cherry Filling #1
1 (4 ounce) bar sweet cooking chocolate
2 cups chilled whipping cream
Maraschino cherries
Preheat oven to 350 degrees F. Generously grease and flour two 9−inch or three 8−inch round layer
pans.
Beat flour, 1 2/3 cups sugar, cocoa, baking soda, salt, baking powder, water, shortening, eggs and
vanilla in large mixer bowl on low speed, scraping bowl constantly 30 seconds. Beat on high speed,
scraping bowl occasionally 3 minutes. Pour into pans. Bake until wooden pick inserted in center comes
out clean, 30 to 35 minutes. Cool 5 minutes; remove from pans. Cool on wire racks.
Prepare Cherry Frosting. With a vegetable parer or thin, sharp knife, slice across chocolate bar with
long strokes to form 12 to 14 chocolate curls for garnishing cake. For best results, let chocolate stand in
warm place 10 to 15 minutes before slicing.
Refrigerate curls until ready to use.
Place 1 cake layer upside down on serving plate. Beat whipping cream and 1/4 cup sugar in chilled
bowl until stiff peaks form. Spread bottom layer with about 2/3 of the Cherry Filling #2 and 1 cup of
the whipped cream. Place other layer top side up on whipped cream. Spread with the remaining
Cherry Filling. Frost side and top of cake with remaining whipped cream. If desired, coarsely shred
enough remaining chocolate to measure 1/2 cup. Gently press shredded chocolate onto side of cake.
Garnish top of cake with chocolate curls and maraschino cherries. Refrigerate until serving time.
Cherry Filling #2
1 (16 ounce) can pitted red tart cherries,
well drained (reserve liquid)
1/4 cup Kirsch
Few drops of red food coloring (optional)
Mix sugar and cornstarch in 1 quart saucepan. Add enough water to reserved liquid to measure 3/4
cup; stir into sugar mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1
Black Forest Cherry Cake 432

minute. Stir in Kirsch and food coloring. Cut cherries into halves; stir into filling. Refrigerate until
completely chilled.
* Milk−chocolate candy bar can be substituted for sweet cooking chocolate.
* One (16 ounce) can pitted sweet cherries can be substituted for the red tart cherries and the
maraschino cherry garnish; decrease sugar to 2 tablespoons.
Black Forest Cherry Cake 433

Black Magic Cake
1 3/4 cups all−purpose flour, sifted
3/4 cup cocoa
2 eggs
1 cup hot black coffee
To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup. In a large bowl, combine flour, sugar,
cocoa, baking soda, baking powder and salt. Add eggs, coffee, milk oil and vanilla extract. Batter will
be very thin. Bake in a greased and floured 13 x 9−inch pan at 350 degrees F for 35 to 40 minutes.
Black Magic Cake 434

Black Midnight Cake
3/4 cup cocoa
1 teaspoon salt
1 cup milk
1 cup black coffee
2 eggs
Preheat oven to 350 degrees F. Grease and flour two round pans.
Sift dry ingredients together. Add other ingredients in order listed. Batter is very thin. Divide batter
between the two prepared pans. Bake for 35 minutes. Ice with creamy frosting.
NOTE: For a strong coffee flavor, use 2 tablespoons instant coffee and one cup of water.
Black Midnight Cake 435

Black Raspberry Sheet Cake
3 cups flour
1 teaspoon salt
1 cup margarine
3 egg yolks, beaten
1/2 cup milk
1 (21 ounce) can black raspberry pie
filling or cherry pie filling
In a large bowl, add ingredients as listed in order, except pie filling. Mix very lightly and do not handle
dough more than necessary. Take 3/4 dough and roll out on pastry cloth or floured board. Roll out to
fit a 12 x 9−inch cake pan and at least 1 inch put the sides of the pan and place in pan. Spread pie
filling on pastry. Roll out remaining dough to a 12 x 6−inch rectangle and with pastry cutter, dipped in
flour, cut strips of dough for lattice on top of filling. Bake 30 minutes at 350 degrees F. After cake is
thoroughly cooled, make topping.
Topping
1/2 cup shortening
Dash of salt
1 pint Marshmallow Creme
1 cup shredded coconut
In large bowl, allow to soften to room temperature margarine, shortening and cream cheese. Cream
well. Add confectioners' sugar and salt. Cream well. Add Marshmallow Creme and spread on cake.
Sprinkle with coconut. Refrigerate at least 2 hours.
Black Raspberry Sheet Cake 436

Blue Ribbon Carrot Cake
Cake
1/2 teaspoon salt
3 eggs
3/4 cup buttermilk
1 (8 ounce) can pineapple, crushed and drained
2 cups carrots, grated
3 1/2 ounces shredded coconut
1 cup seedless raisins
1 cup walnuts, coarsely chopped
Preheat oven to 350 degrees F. Generously grease a 13 x 9−inch baking pan or two 9−inch cake pans.
Sift flour, baking soda, cinnamon and salt together; set aside.
In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla extract and mix well. Add flour
mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
Pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in the center comes out
clean.
Buttermilk Glaze
1/2 cup buttermilk
1/4 cup butter (1/2 stick)
In a small saucepan over high heat, combine sugar, baking soda, buttermilk, butter and corn syrup.
Bring to a boil. Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla extract. Set glaze aside until cake is baked.
Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally
absorbed, about 15 minutes.
Frosting
1/4 cup butter (1/2 stick) (at room temperature)
1 teaspoon freshly−squeezed orange juice
Blue Ribbon Carrot Cake 437

1 teaspoon orange peel, grated
In a large bowl, cream butter and cream cheese until fluffy. Add vanilla extract, confectioners' sugar,
orange juice and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve
cake chilled.
Blue Ribbon Carrot Cake 438

Blueberry Dump Cake
1 quart fresh or frozen blueberries
1 box (2 layer size) yellow cake mix
1 cup broken nuts, optional
3/4 cup (1 1/2 sticks) melted butter
Put berries in a 9 x 13−inch pan baking dish; cover with pineapple and sprinkle with sugar. Sprinkle
dry cake mix in an even layer over the fruit. If desired, scatter nuts on top. Drizzle melted butter over
all. Bake 1 hour at 350 degrees F.
NOTE: To make this "healthier," I replace 1/2 of the cake mix with 1/2 cup each of oat bran and wheat
germ, and reduce the melted butter to 1 stick. − LuAnn
Blueberry Dump Cake 439

Butter Mint Cake
Cake
3 eggs
1 teaspoon mint extract
1/2 cup sour cream
2 cups softened butter or margarine
1 cup milk or water
Frosting
1 package butter mint candies
1 package vanilla frosting
4 drops yellow food coloring
Cake: Preheat oven to 350 degrees F.
Combine first five ingredients; mix at medium speed; set aside.
In a medium bowl, combine sour cream and butter. Manually beat until fluffy. Pour sour cream
mixture into batter, and then beat at low speed until fluffy. Add milk (or water) and beat mixture at
high until batter is smooth. Pour batter into two 8− or 9−inch baking pans. Bake for at least 45 to 60
minutes. When done, cool cake for 25 minutes at room temperature. Set cake aside.
Frosting: In a blender, crush butter mint candies until they are of a powdery consistency. Add the
frosting and food coloring. Blend at high speed until frosting is creamy. Pour frosting into a medium
size bowl and frost cake. Refrigerate frosted cake.
Butter Mint Cake 440

Boston Cream Pie
Cake
1/4 teaspoon salt
1/3 cup butter
2 eggs
1/2 cup milk
Sift together flour, baking powder and salt. Set aside.
Work butter and vanilla extract together until creamy, then work in sugar, a little at a time, until
smooth. Beat in eggs one at a time, beating hard after each addition. Stir in milk and flour combination
alternately. Pour batter into two greased 8−inch round cake pans and bake in a preheated 375 degree F
oven for 25 minutes or until cake pulls away from sides of pan. Cool.
Filling
1 cup half−and−half
3 tablespoons flour
Dash of salt
1 egg, slightly beaten
Scald half−and−half. Combine sugar, flour and salt in a bowl and stir in the hot milk until smooth.
Add to egg very slowly, beating constantly. Cook over boiling water, stirring constantly, until custard
thickens. Remove from heat. Stir in vanilla extract and cool. When both cake and filling are cool,
spoon filling between the layers and sprinkle top with confectioners' sugar, or frost with chocolate
frosting.
Variation
To make Washington Pie, put raspberry jam or jelly between the layers in place of the custard, and
shower the top with confectioners' sugar.
Boston Cream Pie 441

Bride's Cake
Recipe has been scaled to make 40 servings.
1 1/2 pounds butter

3/4 teaspoon ground mace
1/4 cup and 2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons vanilla extract
15 eggs
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch,
one 8 inch, and one 5 inch.
Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.
Using your hands, rub in the butter into the flour mixture.
Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk
mixture a little at a time to the flour mixture using your hands to combine the ingredients.
In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in
the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg
whites into the batter in four portions, folding in very gently with your hands until no white lumps are
visible. Spoon batter into the prepared pans.
Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch
pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans.
Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8
inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes
later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before
turning out. Allow cakes to cool overnight before frosting.
If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds
of cardboard before they are iced.
Use Decorator Frosting and decorate as desired.
Bride's Cake 442

Burnt Sugar Cake
2 eggs, separated
1 teaspoon salt
1 cup milk
Heat 1/2 cup of the sugar in a heavy 8−inch skillet, stirring constantly, until sugar is melted and golden
brown. Remove from heat; stir in boiling water slowly. Cook over low heat, stirring constantly, until
sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool.
Preheat oven to 375 degrees F. Grease and flour two 9−inch or three 8−inch round layer pans.
Beat egg whites in small mixer bowl until foamy. Beat in 1/2 cup of the sugar, 1 tablespoon at a time;
continue beating until stiff and glossy. Reserve meringue.
Beat butter, remaining 1/2 cup sugar, the egg yolks, and vanilla extract30 seconds on low speed in large
mixer bowl, scraping bowl constantly. Beat 5 minutes on high speed, scraping bowl occasionally. Beat
in syrup. Beat in flour, baking powder and salt alternately with milk. Fold in reserved meringue. Pour
into pans. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool 10
minutes.
Remove from pans. Cool completely on racks Fill layer(s) and frost with Caramel Frosting. Arrange
pecan or walnut halves around top edge of cake if desired.
Caramel Frosting
2/3 cup packed dark brown sugar
1/8 teaspoon salt
1/3 to 1/2 cup whipping cream or evaporated milk
2 1/3 to 2 1/2 cups confectioners’ sugar
Heat butter in a 2−quart saucepan until melted. Stir in brown sugar, salt, and cream. Heat to boiling,
stirring constantly. Remove from heat; cool to lukewarm. Gradually stir in enough confectioners’
sugar until of spreading consistency. Stir in vanilla extract.
Burnt Sugar Cake 443

Burnt Sugar Cake with Burnt Sugar Frosting
Syrup
Cake
2 eggs
1/2 teaspoon salt
3/4 cup cold water
3 tablespoons burnt−sugar syrup
To make the syrup, in a heavy skillet, heat sugar over low heat, stirring constantly, until it melts and
becomes dark brown. Slowly add boiling water. Stir until dissolved and boil to reduce to 3/4 cup.
To make the cake, in a medium bowl, cream butter and sugar. Add vanilla and eggs and beat well. In a
separate bowl, mix together flour, baking powder and salt. Add dry ingredients to the egg mixture,
alternately with the water, beating until smooth. Add 3 tablespoons of the burnt−sugar syrup and beat
for 5 minutes at medium speed.
Pour into two 9−inch greased and wax paper−lined pans and bake for 20 minutes, or until a wooden
pick inserted in the center comes out clean.
Cool 10 minutes in the pans, then turn onto cake racks and cool completely. Frost with Burnt−Sugar
Frosting.
Burnt−Sugar Frosting
2 egg whites, at room temperature
3 to 4 tablespoons burnt sugar syrup
1/4 cup cold water
Pinch of salt
Combine egg whites, brown sugar, water, sugar syrup and salt and beat one minute to blend. Pour into
the top of a double boiler and cook, beating constantly, until frosting forms stiff peaks, about 7
minutes. Don't over−cook. Remove the top of the double boiler to cool the surface.
Add vanilla and beat until frosting reaches spreading consistency, about 2 minutes. Frost cooled
Burnt−Sugar Cake.
Enough for a 9−inch two layer cake.
Burnt Sugar Cake with Burnt Sugar Frosting 444

Butter Almond Cake
2 eggs
1/4 teaspoon salt
1 1/2 cups flour
3 tablespoons sliced almonds for topping
1 tablespoon sugar for topping
Preheat oven to 350 degrees F. Grease and flour a 9−inch round cake pan.
In bowl, whisk sugar and melted butter together. Beat in eggs. Stir in almond and vanilla extracts. Add
salt and flour. Mix well. Spread batter in prepared pan. Sprinkle almonds and sugar over the top.
Bake for 30 to 35 minutes or until lightly browned.
Cool slightly. Carefully run a knife around edges to loosen and turn out onto rack. Invert onto serving
dish.
Makes 1 (9−inch) cake layer, serving 8.
Butter Almond Cake 445

Butter Cake with Fruit
1/3 cup butter or margarine, melted (make
sure it is enough to cover bottom of pan
1 cup self−rising flour
1 cup milk
Desired fruit (if using canned, drain first)
Melt butter and pour in bottom of an 8−inch square baking pan. Mix flour, sugar, and milk together
and pour into pan. Top with fruit. I used peaches, but you could use any kind you like. Bake at 350
degrees F until slightly brown on top, about 30 minutes.
Butter Cake with Fruit 446

Butter Pecan Strawberry Shortcake
1/2 cup toasted pecans, ground
1/4 teaspoon salt
1 egg
Garnish
2 tablespoons confectioners’ sugar
2 teaspoons strawberry or raspberry liqueur or Cointreau (optional)
6 cups sliced strawberries
Preheat oven to 450 degrees F. Stack two baking sheets together and line top one with parchment
paper.
In a large bowl, stir together flour, pecans, 1/4 cup of sugar, salt and baking powder. Cut in the butter
until mixture is grainy. Stir in egg, cream and vanilla extract to make a soft dough. Knead gently on a
lightly floured bowl. Shape into a 9− or 10−inch round. Transfer to baking sheet. Bake in upper third
of oven for 8−10 minutes. Cool well.
Whip the cream and add sugar and vanilla extract. Split shortcake in two horizontally. Cover with half
of cream. Top with some berries and liqueur. Replace top of shortcake and top with remaining berries
and cream. You may replace the whipping cream with softened vanilla ice cream. \
Serves 6 to 8.
Butter Pecan Strawberry Shortcake 447

Butterscotch Cake
2 cups flour
1/4 teaspoon salt
1 small package butterscotch pudding (reserve
2 tablespoons for frosting)
1/2 cup (1 stick) butter (no substitutions)
2 eggs
1 cup milk
Frosting
1 tablespoon milk
2 tablespoons butterscotch pudding mix
Next, sift dry ingredients together (salt, flour, baking powder and pudding mix). Set aside.
Cream butter and sugar and then add eggs one at a time, beating well after each addition. Alternately
add flour and milk to this mixture, starting with flour mixture and ending with it. Be sure to mix well.
Stir in vanilla extract and pour batter into well−greased and floured 8−inch or 9−inch square (have
this size in Taiwan) baking pan. Bake for about 45−50 minutes or until done.
For frosting, cream ingredients together. Add a little extra milk or place in refrigerator if it is too thin
(mine came out perfectly). Frost your cake once it is completely cooled. I think this cake is even better
the second day; it has a much stronger butterscotch flavor.
Butterscotch Cake 448

Cannoli Cake
Cake
4 eggs
1 cup flour
1/2 cup unsalted butter, melted and cooled
Preheat oven to 350 degrees F. Grease and flour an 8−inch round cake pan and set aside.
In a large bowl of electric mixer, beat eggs and sugar on medium speed until thick, about 5 minutes.
Gently fold in flour and butter; pour into reserved pan. Bake for 40 minutes or until cake feels firm
when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
Ricotta Filling
2 cups part−skim ricotta cheese
In a large bowl of electric mixer, beat whipping cream until stiff peaks form, about 90 seconds. Set
aside. In another large bowl, beat ricotta cheese, sugar and vanilla on medium speed until light, about
3 minutes. Fold in reserved whipped cream and chocolate chips.
Cut cooled cake in half horizontally using a sharp serrated knife. Cut each layer in half again
horizontally, forming four, thin round layers. Place 1 layer on serving platter; spread with one−third of
filling. Repeat procedure, ending with cake layer.
Whipped Cream Frosting

In a large bowl of electric mixer, beat cream on high speed to soft peaks, about 2 to 3 minutes. Add
sugar and vanilla extract; beat just enough to combine. Frost sides and top of cake with all but 1 cup of
frosting. Decorate top of cake with remaining frosting and garnish with chopped chocolate and fruit, if
desired. Refrigerate for a minimum of 6 hours before serving. Refrigerate any leftovers.
Garnish
1/4 cup chopped semisweet chocolate (optional)
Fresh berries for garnish (optional)
Cannoli Cake 449

Cappuccino Mousse Cake
1 (16 ounce) angel food cake mix
Prepare according to package directions, substituting cold brewed coffee for water. Spoon into wax
paper−lined 9−inch round cake pans. Bake 350 degrees F for 20−25 minutes.
White Chocolate Mousse

4 (4 ounce) white chocolate bars, chopped
Cook whipping cream in a saucepan over low heat until thoroughly heated. Do not boil. Place white
chocolate in a 3−quart metal mixing bowl. Add whipping cream, and stir until smooth. Place bowl in
large bowl filled with ice. Let stand 25 minutes, stirring every 5 minutes. Mixture must be ice cold and
have the consistency of a custard sauce.
Beat chilled mixture at medium speed with mixer just till stiff peaks form. Do not overbeat or mixture
will curdle. Spread cake layers with white chocolate mousse. Cover and chill at least 4 hours.
Coffee Butter Cream Frosting

1 pound powdered sugar
1/3 cup Kahlúa
Beat butter and 1 cup powdered sugar at low speed with mixer till blended. Add remaining sugar
alternately with Kahlúa, beating till blended. Add vanilla extract. Beat at medium speed till spreading
consistency. Frost top and sides of cake. Can sprinkle top with cinnamon if desired. Decorated with
piped borders and dollops if desired.
Cappuccino Mousse Cake 450

Caramel Cake
1 pound margarine, softened
10 eggs
Cream margarine and sugar well in very large bowl. Alternately add eggs, one at a time, and flour.
Beat well. Add flavoring. Bake in 3 (9−inch) round prepared pans at 325 degrees F for 45 minutes.
Cool; frost with caramel frosting.
Caramel Cake 451

Caramel Cake with Caramel Nut Frosting
Makes 3 layer 8 inch cake
1/2 cup butter

4 eggs
1/2 teaspoon salt
1 cup milk
Frosting
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour,
baking powder and 1/2 teaspoon salt together and set aside.
Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well
after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla extract and beat until
smooth.
Divide batter into three 8−inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or
until a wooden pick inserted into cake comes out clean.
Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of
salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with
spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon
vanilla extract and nuts. Beat until spreading consistency.
Caramel Cake with Caramel Nut Frosting 452

Caribbean Banana Cake
1/2 teaspoon salt
2 eggs
1 cup mashed ripe bananas (2 large or 3 medium)
1/2 cup sour cream or plain yogurt
Combine flour, sugar, baking powder, baking soda and salt.
In large bowl, lightly beat eggs. Add oil, bananas, sour cream or yogurt and vanilla extract. Beat until
smooth. Stir in dry mixture just until moistened. Spoon into greased 9−inch square baking pan. Bake
in preheated 350 degrees F oven for 35 to 45 minutes or until tester comes out clean. Cool completely.
Sprinkle cooled cake with confectioners' sugar, if desired.
Makes 16 servings.
Caribbean Banana Cake 453

Carrot Cake
2 cups grated carrots
4 egg yolks
3 1/2 teaspoons hot water
2 1/4 cups flour
1/2 teaspoon salt
4 egg whites, beaten until stiff
1/2 cup nuts
1/2 cup coconut
Mix together well all ingredients except egg whites, nuts and coconut. Fold in egg whites. Fold in nuts
and coconut. Bake in 3 layers for 35 to 40 minutes at 325 degrees F.
Frosting
1 cup nuts
Cream together the cream cheese, margarine and vanilla extract. Add confectioners' sugar until
creamy. Add nuts. Frost the three layers.
Carrot Cake 454

Carrot Cake Supreme
3 cups grated carrots
1/2 teaspoon salt
4 eggs
Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon.
Stir in eggs, oil (this cake is VERY moist), vanilla extract, pineapple and nuts. Mix well.
Spoon batter into greased and floured 9 x 13 inch rectangular pan.
Bake for 30 minutes or until done.
Let cool. Frost with Cream Cheese Frosting.
Frosting
Combine confectioners' sugar, cream cheese, butter or margarine , vanilla extract and pecans.
Carrot Cake Supreme 455

Carrot Sheet Cake
4 eggs
1 cup vegetable oil
1/2 teaspoon salt
3 cups shredded carrots
Frosting
In a mixing bowl, beat eggs, oil and sugar until smooth.
Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir
in carrots and walnuts. Pour into a greased 15 x 10 x 1−inch baking pan. Bake at 350 degrees F for 35
minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.
For frosting, beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in
confectioners' sugar. Spread over cake. Sprinkle with nuts.
Makes 24−30 servings.
Carrot Sheet Cake 456

Champagne Cake
6 egg whites
1 teaspoon salt
2/3 cup shortening
3/4 cup champagne
Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy.
Blend in flour mixture and champagne (alternating), mixing to a smooth batter.
Beat egg white until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to a stiff
meringue. Fold about half the meringue into the batter, mixing thoroughly with wire whip. Gently fold
in remaining meringue. Turn into 2 greased and floured 9−inch layer cake pans. Bake at 350 degrees F
for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out on wire racks to cool.
Champagne Buttercream Filling

3/4 cup shortening
3/4 cup butter
1 tablespoon champagne
Tint of red food coloring (just to make pink)
Beat shortening and butter until combined. Add champagne and food coloring and beat until smooth
and fluffy. Beat in confectioners' sugar. Thin if needed with additional drops of champagne until
consistency for spreading. Frost the cake when it is completely cool. Decorate with flowers.
Champagne Cake 457

Cherry Almond Cake
1 cup maraschino cherries, quartered
2 tablespoons ground almonds
1/2 teaspoon salt
4 eggs
1/3 cup sour cream
Grease a deep 8−inch round cake pan, line bottom with paper and grease again.
Pat maraschino cherries dry. Combine flour, ground almonds, baking powder and salt. Add cherries
and toss until pieces are well coated; reserve. Beat butter, almond extract and sugar until light and
fluffy. Beat in eggs one at a time, beating well after each addition.
Stir in dry ingredient and cherry mixture in 3 additions, alternately with sour cream. Spread into
prepared pan.
Bake 1 1/4 to 1 1/2 hours, or until wooden pick inserted in center comes out clean. Cool for 10 minutes.
Turn cake out and cool completely. Serve with custard sauce.
Custard Sauce
Heat 1 cup milk and 1 cup 10% cream, without boiling.
Beat 6 egg yolks with 1/4 cup sugar; stir in milk gradually. In a saucepan, cook over medium heat
without boiling until thickened, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla
extract. Serve cold.
Cherry Almond Cake 458

Cherry Marzipan Cake
Cake
1 cup (250 mL) red glace or maraschino cherries, quartered
2 tablespoons (30 mL) ground almonds
2 teaspoons (10 mL) baking powder
1/8 teaspoon salt
1 teaspoon (5 mL) almond extract
4 eggs
1/3 cup sour cream
Sauce
6 egg yolks
1 cup (250 mL) milk
1 cup 10% cream
1 tablespoon butter
Grease an 8−inch (20 cm) round cake pan. Line bottom with waxed paper and grease again. Dry
cherries a bit with paper towel.
On long sheet of wax paper, combine flour, almonds, baking powder and salt. Add cherries and toss
until pieces are well coated; set aside.
Preheat oven to 325 degrees F (160 degrees C).
Using an electric mixer or food processor, beat butter, almond extract and sugar until light and fluffy.
Beat in eggs one at a time, beating well after each addition. Stir in dry ingredients and cherry mixture
in three additions, alternately with sour cream. Spread batter into prepared pan. Bake about 1 1/2
hours, or until a wooden pick inserted in center comes out clean. Place on wire rack and cool for 10
minutes. Turn cake onto rack and cool completely. Garnish with icing sugar and cherries on the top.
Sauce: In a medium bowl, beat egg yolks with sugar until well blended.
In a medium saucepan, heat milk and cream, without boiling. Stir milk mixture gradually into the
yolks. Return mixture to saucepan. Cook over medium heat, without boiling, until thickened, stirring
constantly. Remove from heat and stir in butter and vanilla extract. Cool and serve over cake.
Cherry Marzipan Cake 459

Cherry Ripple Rose Cake
1 (12 ounce) can cherry pie filling
1 teaspoon salt
3 eggs
1 1/4 cups milk
Milk
Pre−heat oven to 350 degrees F. Grease and flour a 10 x 15 inch jelly roll pan.
In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift
together the flour, baking powder and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each
time. Add flour mixture, alternating with milk. Mix thoroughly.
Spoon 1/2 of batter into a greased 10 x 15 inch jellyroll pan. Spread cherry mixture over batter, then
spoon remaining batter over cherries.
Bake at 350 degrees F for 35 to 45 minutes or until light brown. Allow to cool completely before
frosting.
To make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with
enough milk for drizzling consistency and drizzle over cake.
Cherry Ripple Rose Cake 460

Chocolate Almond Raspberry Heaven
2 1/3 cups all−purpose flour or 2 2/3 cups cake flour
1/2 teaspoon salt
2 cups boiling water
1 cup baking cocoa
4 eggs
Heat oven to 350 degrees F. Grease bottoms and sides of 3 round pans, 8 x 1 1/2 inches, with
shortening; lightly flour. (See Note)
Mix flour, baking soda, baking powder and salt; set aside.
Beat water and cocoa in small bowl with wire whisk until smooth; set aside.
Beat sugar and butter in medium bowl, on medium speed, scraping bowl occasionally, until fluffy. Beat
in eggs, one at a time, beating after each addition until smooth. Beat in vanilla and almond extract.
Beat in flour mixture alternately with cocoa mixture, beating after each addition until smooth. Pour
into pans.
remove from pans to wire rack. Cool completely. Spread thin layer of Ganache Icing and half of the
Raspberry Filling over bottom layer. Add second layer; spread with thin layer of ganache and
remaining filling. Add third layer. Frost side and top of cake with remaining ganache. Store covered in
refrigerator.
Note: If you only have 2 pans, spread one−third of batter in each of 2 prepared pans. Cover and
refrigerate the remaining batter while first 2 layers bake. After removing cakes from pans, cool 1 pan
before baking remaining batter. Third layer may need to bake or 2 minutes longer.
Ganache Icing
10 ounces bittersweet baking chocolate, chopped
Heat chocolate and whipping cream in 2−quart saucepan over low heat, stirring constantly, until
smooth and glossy. Cool completely. Beat in medium bowl on high speed until thick and creamy.
Raspberry Filling
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon baking cocoa
2 tablespoons raspberry jam
Chocolate Almond Raspberry Heaven 461

Beat whipping cream in chilled small bowl on medium speed until soft peaks form. Beat in powdered
sugar alternately with cocoa, beat-ing after each addition until smooth. Beat in almond extract;
continue beating until stiff peaks form. Fold in raspberry jam.
Servings: 12
Chocolate Almond Raspberry Heaven 462

Chocolate Applesauce Cake
1/2 cup shortening
1/2 cup honey
3 eggs
1/2 cup applesauce
1/4 cup honey
1 (6 ounce) package semisweet chocolate
1 teaspoon salt
1/4 teaspoon nutmeg
Cream shortening with sugar until light and fluffy. Continue creaming while adding honey in a fine
stream. Add vanilla. Add eggs one at a time, beating after each addition.
In a saucepan, combine applesauce, 1/4 cup honey and chocolate pieces. Heat slowly until chocolate is
melted and mixture is smooth. Cool.
Sift dry ingredients together.
Add alternately to creamed mixture with chocolate−applesauce mixture. Beat after each addition until
smooth. Spoon into two 9−inch greased pans.
Heat oven to 350 degrees F. Bake 25−30 minutes or until cakes test done in center. Cool on racks for 5
minutes. Remove from pans. Finish cooling on racks before frosting as desired.
Chocolate Applesauce Cake 463

Chocolate Applesauce Rum Cake
This recipe uses no eggs.
1/2 cup butter

1/2 cup milk
1 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup raisins
1/4 cup dark rum
Preheat oven to 350 degrees F. Grease and flour a 13 x 9−inch baking pan.
In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce and 2
tablespoons of rum.
In another bowl, stir together the flour, cocoa, baking soda, spices and salt. Beat into the creamed
mixture and then stir in the raisins and pecans.
Pour the batter into the prepared baking pan. Bake the cake for 45 minutes or until it tests done with a
wooden pick.
Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let
cool on a rack. This cake improves if allowed to sit for a day or so before eating.
Chocolate Applesauce Rum Cake 464

Chocolate Buttermilk Cake
1 cup vegetable oil
2 cups buttermilk
1 teaspoon salt
3 cups flour
6 heaping tablespoon cocoa
Mix oil, buttermilk, sugar, vanilla extract, salt and flour. Add cocoa and baking soda. Mix well. Pour
into greased and floured 13 x 9−inch cake pan. Bake for 25 minutes at 350 degrees F.
Icing
3 tablespoons flour
1 cup milk
1 cup butter
Water
Cook flour and milk until thick, stirring constantly. Cover and put in refrigerator until cool. Beat
butter until fluffy; add sugar, vanilla extract, flour−milk mixture and enough water to reach spreading
consistency. Frost cool cake.
Chocolate Buttermilk Cake 465

Chocolate Buttermilk Sheet Cake
2 cups flour
1/2 teaspoon salt
1/2 cup margarine
1 cup water
3 heaping tablespoons cocoa
2 eggs, beaten
1/2 cup buttermilk
Place in large mixing bowl, flour, sugar and salt. Place in saucepan margarine, water, vegetable,
shortening and cocoa. Bring to boil and pour over flour mixture. Mix well. Place in another bowl eggs,
baking soda, buttermilk and vanilla extract. Stir well and add to previous mixture. Bake in greased
and floured 13 x 9−inch pan at 350 degrees F for 20 minutes.
Icing
1/2 cup margarine
6 tablespoons milk
Melt margarine and cocoa in a 2−quart pan, but do not boil. Remove from heat and add confectioners'
sugar, vanilla extract, nuts and milk. Stir well. Ice cake while hot.
Chocolate Buttermilk Sheet Cake 466

Chocolate Cake
1 teaspoon salt
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2
minutes. Add eggs and vanilla extract; beat 2 more minutes. (Batter will be thin.) Pour into two
greased and floured 9−inch cake pans. Bake at 325 degrees F for 25 to 30 minutes. Cool cakes 15
minutes before removing from pans. Cool on wire racks.
Favorite Icing
1 cup milk
1/2 cup shortening
1 cup sugar
Combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat
butter, shortening, sugar and vanilla extract until creamy. Add chilled milk/flour mixture and beat for
10 minutes. Frost cooled cake.
Chocolate Cake 467

Chocolate Celebration Cake
5 ounces unsweetened chocolate, coarsely chopped
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/4 cups milk
Preheat the oven to 350 degrees F. Lightly butter two 9−inch round cake pans. Line the bottoms of the
pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out
the excess.
In a microwave−safe bowl, melt the chocolate on HIGH for 1 to 2 minutes, or until melted, stirring
halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.
In a large bowl, stir the flour, baking powder and salt.
In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat
in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each
addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into
the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the
center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully
invert the cake layers onto the rack and cool completely.
Place one layer on a serving plate. Spread frosting over the cake and top with the second cake layer.
Frost the outside of the cake, then the top. Store in the refrigerator. Serves 12.
Chocolate Ganache Frosting

18 ounces bittersweet chocolate, finely chopped
1/3 cup seedless raspberry jam
1/4 cup unsalted butter, cut into 1/2−inch cubes
Pinch of salt
Place the chocolate in a large bowl.
In a saucepan, bring the cream, raspberry jam, butter and salt just to a boil. Pour over the chocolate
and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract.
Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate it for
no longer than 1 1/2 hours.
Makes about 2 cups.
Chocolate Celebration Cake 468

Chocolate−Cherry Kuchen
3 eggs, beaten
1/2 teaspoon salt
1 (16 ounce) can pitted sour red cherries
Melt butter or margarine and chocolate together over hot water. Add sugar to beaten eggs gradually
while beating. Add chocolate mixture to egg mixture; beat hard for 1 minute.
Mix and sift flour, baking powder and salt. Drain cherries thoroughly; add to flour mixture, and stir
into chocolate−egg mixture. Stir in vanilla extract.
Divide batter evenly between 2 greased and floured 9−inch layer cake pans. Bake at 350 degrees F for
35 to 40 minutes. Cool.
Whip cream; spread between layers and on top of cake. Chill.
Chocolate−Cherry Kuchen 469

Chocolate Chip Crater Cake
2 cups biscuit baking mix
2/3 cup milk
Topping Mix
Preheat oven to 350 degrees F. Grease an 8−inch square baking pan.
In mixer bowl combine biscuit mix, sugar, milk, egg and vanilla extract; beat on low speed until
moistened. Beat 2 minutes on medium speed until smooth. Pour 1/2 of batter into a prepared pan.
Sprinkle chocolate chips over batter. Top with remaining batter, completely covering chips. Sprinkle
Topping Mix evenly over batter. Bake 25 to 30 minutes or until top springs back when touched lightly.
Topping Mix
1/4 cup packed dark brown sugar
1/4 cup biscuit baking mix
Combine all ingredients in a small bowl.
Chocolate Chip Crater Cake 470

Chocolate Chip Date Nut Cake
1 cup chopped dates
1/2 cup shortening
2 eggs, beaten
1 1/3 cups flour
1/4 teaspoon salt
1 (6 ounce) package chocolate chips
Pour water over dates and add 1 teaspoon baking soda. Stir mixture several times and let cool.
Preheat oven to 350 degrees F. Lightly grease a 13 x 9−inch pan.
Cream together shortening, sugar and beaten eggs. Add date mixture. Mix well.
Combine flour, salt and 3/4 teaspoon baking soda. Add to date mixture, mixing well. Top with
chocolate chips, sugar and nuts before baking. Bake for 35 to 40 minutes.
I like this sprinkled with confectioners' sugar.
Chocolate Chip Date Nut Cake 471

Chocolate Coca−Cola Cake
1 cup Coca−Cola
3 tablespoons cocoa
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs
Mix together Coca−Cola, cocoa and butter. Pour Coca−Cola mixture over dry ingredients, stirring to
blend. Add buttermilk and eggs. Blend well. Add marshmallows. (This batter is thin and
marshmallows will float.) Pour in prepared pan. Bake for 40 minutes or until done. Let cool, then frost.
Frosting
1/2 cup butter
3 tablespoon cocoa
6 tablespoons Coca−Cola
1 cup chopped nuts
Bring butter, cocoa and Coca−Cola to boiling, then pour over sugar. Add vanilla extract and nuts.
Spread over cake while hot.
Chocolate Coca−Cola Cake 472

Chocolate Covered Cake
Cake
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
4 eggs
3/4 cup milk
1 cup chocolate mini−chips
Three Way Chocolate Jazz

1 cup heavy cream
4 ounces semisweet chocolate ( 2/3 cup chips)
4 ounces bittersweet chocolate, chopped
1 ounce milk chocolate, chopped
2 tablespoons butter, softened
Line a 10 x 15−inch jellyroll pan with parchment baking paper, lightly grease and flour paper.
Stir together flour, baking powder and salt; set aside.
In large mixer bowl, beat butter, sugars and vanilla until light. Beat in eggs 1 at a time. Add flour
mixture alternately with milk, beat at medium speed about 2 minutes. (Mixture may have a curdled
appearance.) Stir in chips.
Spread batter in prepared pan and smooth top. Bake, turning pan in oven once or twice to assure even
baking 30 to 35 minutes or until just firm to the touch. Let cool in pan 15 minutes.
Invert onto a rack; remove paper, and cool completely. Cut cake in half to make 2 rectangles, each 7
1/2 x 10 inches.
To prepare Chocolate Jazz: In a heavy saucepan, bring cream and corn syrup to a boil over medium
heat, stirring often.
Remove from heat, add semisweet and bittersweet chocolates. Let stand for a minute, then stir until
chocolates are melted. Do not beat mixture.
Measure about 2 tablespoons of the hot mixture into a small bowl, stir in milk chocolate. Pour into a
resealable plastic bag, and set aside to use for writing on the finished cake.
Measure 1/2 cup of the cream mixture into a mixing bowl, beat in powdered sugar and butter. Beat
until smooth, set aside to use as filling.
Chocolate Covered Cake 473

To assemble cake: Arrange 1 rectangle of cake on a serving platter.
Spread filling over cake, smooth top. Place second cake layer on top.
Pour remaining cream mixture over cake to glaze. (If mixture has thickened, re−warm just to pouring
consistency.) Let glaze cover top and drizzle down sides of cake.
If milk chocolate mixture has become firm, hold the bag in your hands until chocolate is very soft. Cut
a tiny hole in one corner of bag, and pipe your message onto glazed cake.
Yield: 15 servings.
Chocolate Covered Cake 474

Chocolate Covered Strawberry Cake
1 (10 3/4 ounce) frozen Sara Lee pound cake
3 tablespoons strawberry preserves
1/2 cup semi−sweet chocolate chips
1 cup ready to use chocolate frosting or homemade ganache
1 tablespoon strawberry liqueur or amaretto
18 fresh medium strawberries
Cut pound cake into 1/2−inch thick slices with a serrated knife. ***there should be 12 slices***.
Spread 9 slices of pound cake with strawberry preserves ( don't skimp on the preserves, the more the
better) top with remaining slices, making a sandwich. Cut each sandwich diagonally to form 2
triangles. You should end up with 18 pieces.
Icing
Cook and stir chocolate pieces over low heat until melted. Add frosting, stirring to combine. Stir in
strawberry liqueur, whisking for 1 to 2 minutes longer or until mixture is melted enough to coat cakes.
Remove from heat.
Place cake triangles − one at a time − on a slotted spatula over a bowl, with a soup ladle, take icing and
pour over the triangle cover the top and sides completely, allow icing to drip completely off into bowl.
Carefully place on waxed or parchment lined baking sheets. Repeat this until all triangles are
completely covered let stand until icing sets approximately 30 minutes.
Transfer cakes to a serving platter and place a strawberry on top of each cake.
Chocolate Covered Strawberry Cake 475

Chocolate Eclair Cake
2 packages French vanilla pudding (instant)
3 cups milk
1 (8 ounce) container Cool Whip
Graham crackers
Chocolate Icing (recipe follows)
Mix pudding mix, milk, and Cool Whip. Layer a 13 x 9−inch pan with graham crackers. Spread half of
pudding mix onto crackers. Layer again with crackers, followed by second half of pudding. Layer once
more with crackers and top with icing. Refrigerate overnight before serving.
Chocolate Icing
1/2 cup (1 stick) butter or margarine
1 box powdered sugar
1/2 cup cocoa
Melt butter; add milk and vanilla extract. Stir in powdered sugar and cocoa until smooth. Spread on
top of last layer of graham crackers.
Chocolate Eclair Cake 476

Chocolate Eggnog Layer Cake
2 cups cake flour
3/4 cup cocoa plus about 3 tablespoons
extra set aside for the pans
1 teaspoon salt
2 large eggs plus 2 large egg yolks
4 ounces bittersweet or semisweet chocolate,
melted and slightly cooled
1 cup strong brewed coffee, cooled
1 cup dairy eggnog
Sift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
Preheat oven to 350 degrees F and set oven rack at upper middle level. Lightly grease two 9−inch
springform pans. Dust pans with the extra cocoa and shake out excess.
Beat together sugar and oil. Add eggs and yolks, one at a time, beating well after each addition. Beat in
melted chocolate and coffee.
Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture into chocolate mixture a little bit
at a time, alternating between the two until both are completely incorporated. Scrape down sides of
bowl and beat again, briefly.
Divide batter evenly between prepared pans and bake in the middle of the oven for 30 to 35 minutes, or
until cake springs back when lightly pressed in the center. Cake will look almost black and very glossy.
Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans
and allow to cool completely before frosting.
Chocolate Eggnog Icing

2 cups unsweetened cocoa
3/4 stick (6 tablespoons) unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 ounces bittersweet or semisweet chocolate, melted and slightly cooled
3/4 cup dairy eggnog
1 tablespoon pure vanilla extract
Sift together the cocoa and confectioners’ sugar. DO NOT SKIP THIS STEP or you will end up with
lumps in the icing. Set aside.
Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting
for several minutes, pausing to scrape down sides of bowl occasionally. Ice the cake and serve. Frosting
is enough to generously frost two 9−inch or 10−inch cake layers.
Chocolate Eggnog Layer Cake 477

Cake serves 12 to 16.
Chocolate Eggnog Layer Cake 478

Chocolate Gooey Butter Cake
Topping
8 ounces soft whipped cream cheese, at room temperature
3 ounces bittersweet chocolate, melted
1 egg
One (1 pound) box confectioners' sugar, sifted
Cake
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted
2 eggs
1/2 cup milk
Preheat the oven to 350 degrees F. Butter a 9 x 13−inch cake pan.
Prepare the topping first. Whip together the cream cheese, melted chocolate and egg. When smooth,
stir in the sifted confectioners' sugar. Set aside.
To make the cake, mix the dry ingredients, preferably in the bowl of a mixer.
In another bowl, stir together the melted butter, eggs, milk and vanilla extract. Slowly add the liquid
ingredients to the dry ingredients; beat for 3 minutes. Pour the batter into the prepared cake pan.
Gently spread the cream cheese topping over the cake. Bake for 40 minutes. Cool the cake completely,
at least 4 hours, before cutting.
The cake will stay moist and delicious for 3 days.
Chocolate Gooey Butter Cake 479

Chocolate Greeting Card Cake
3/4 cup cocoa
3/4 teaspoon salt
2 eggs
One−Bowl Buttercream Frosting
Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2−inch baking pan.
In large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Add butter, sour cream, eggs and vanilla extract; beat on medium speed of electric mixer for 3
minutes. Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden pick inserted in
center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer
cake to serving plate. Frost with One−Bowl Buttercream Frosting. Decorate cake as desired.
Serves 15.
Chocolate Greeting Card Cake 480

Chocolate Ice Box Cake
8 eggs
7 tablespoons water
3 whole cakes (not squares, but whole
packages) German Sweet chocolate
Pinch of salt
3 dozen unfilled lady fingers
Melt together chocolate and water. In separate bowl, whip egg yolks with sugar. Pour chocolate into
egg mixture and mix well.
Beat egg whites stiff. Fold into cool chocolate mixture.
Line springform pan with lady fingers. Beginning on sides, stand the fingers upright, then line the
bottom of the pan with them. Pour 1/2 mixture over them, then add another layer of Lady Fingers and
top with remaining chocolate mixture. Top with whipped cream and chocolate swirls of curled German
chocolate. (Get them to curl by shaving chocolate using a potato peeler). Chill about 8 hours.
Remove sides of pan when you place on your favorite pedestal cake server and you have a beautiful
presentation of a rich but light, easy to make cake.
Chocolate Ice Box Cake 481

Chocolate Kraut Cake
1 (8 ounce) can sauerkraut
2 eggs
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup cocoa
3/4 cup buttermilk
1 cup boiling water
Rinse sauerkraut well with cold water; drain, then put into blender and chop fine. Set aside. Cream
butter with sugar; add eggs and vanilla extract and beat well. Sift together dry ingredients and add
alternately with buttermilk. Add sauerkraut and mix well. Lastly, fold in boiling water. Bake in a
greased and floured 13 x 9−inch pan at 350 degrees F for 35 minutes. Ice with your favorite chocolate
icing.
Chocolate Kraut Cake 482

Chocolate Malt Treasure Cake
2 cups Softasilk cake flour
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon salt
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Malt Treasure Filling

1 cup Marshmallow Crème
1/4 cup shortening
About 2 tablespoons water
1/2 cup malted milk balls, finely crushed
Buttercream Frosting
1/4 cup shortening
2 tablespoons water
Heat oven to 350 degrees F. Grease and flour two 8−inch round cake pans.
Beat all ingredients except filling and frosting in extra−large bowl with electric mixer on low speed 30
seconds. Beat on high speed 3 minutes. Pour into pans. Bake 35 to 40 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
Make filling and frosting. Reserve 1 1/2 cups filling. Gently poke holes randomly in each cake layer
using an elongated pastry (Bismarck) tip, pulling out little cores of cake. Gently fill holes in each layer
with remaining filling. Use reserved filling to fill layers and spread on top of cake.
Frost side and top edge of cake with frosting. If desired, drizzle with additional melted unsweetened
chocolate and garnish with coarsely crushed malted milk balls. Cover and refrigerate 2 hours before
serving. Cover and refrigerate any remaining cake.
Malt Treasure Filling: Beat all ingredients except water and malted milk balls in large bowl on
medium speed until light and creamy. Add 1 tablespoon water at a time until spreadable. Stir in
malted milk balls.
Buttercream Frosting: Beat all ingredients on medium speed until well blended.
Chocolate Malt Treasure Cake 483

Chocolate Marshmallow Creme Cake
6 egg whites, whipped
1 1/2 cups Marshmallow Crème
1/3 cup cocoa powder, sifted
3/4 cup unbleached flour
Preheat oven to 325 degrees F. Prepare an 8−inch square pan with cooking spray and flour; set aside.
In a mixing bowl, combine egg whites, sugar, vanilla extract and Marshmallow Crème.
In another mixing bowl, combine cocoa powder, flour, baking powder, and baking soda. Mix dry
ingredients with wet ingredients just until moistened. Bake for 30 minutes.
Chocolate Marshmallow Creme Cake 484

Chocolate Mayonnaise Cake
1 cup boiling water
1 cup coarsely chopped walnuts
1 cup coarsely chopped pitted dates
1 cup sugar
1 cup Hellmann’s Real Mayonnaise
6 tablespoons grated unsweetened chocolate (1 1/2 ounces)
2 cups cake flour
Preheat oven to 350 degrees F. Grease and flour a 9−inch square pan.
Stir together baking soda and boiling water in a medium−size bowl until baking soda is dissolved. Stir
in nuts and dates. With mixer at low speed, beat together sugar and mayonnaise in large bowl until
well blended. Ad chocolate and vanilla extract; beat until well blended. Add date mixture; beat until
blended. Gradually beat in flour until smooth. Turn into prepared pan. Bake until wooden pick
inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on rack. Dust with
confectioners' sugar and serve with whipped cream or frost with Fudge Frosting if desired.
Fudge Frosting
1/2 cup Hershey's Syrup
1/4 cup Hershey's Cocoa
Stir together all ingredients in a small bowl until blended.
Chocolate Mayonnaise Cake 485

Chocolate Mousse Cake
Cake
1/4 teaspoon salt
2 tablespoons butter or margarine (at room temperature)
1 egg
1 cup milk
Preheat oven to 350 degrees F. Grease 2 (9−inch) round cake pans.
Stir flour, cocoa, baking powder, baking soda and salt in bowl. Beat granulated sugar and butter in
second bowl with electric mixer for 30 seconds to blend. Add egg and vanilla extract; beat 1 minute at
high speed. On low speed, beat in flour mixture in 3 batches, alternating with milk, until smooth and
fluffy. Divide between prepared cake pans. Bake until tops spring back when lightly touched and sides
begin to pull from sides of pans, 10 minutes. Cool cakes in pans on rack 10 minutes. Run knife around
edges; invert onto rack and cool.
Filling
3/4 cup milk
1 tablespoon strawberry or other fruit−flavored liqueur
1 small box chocolate−flavored instant pudding mix
1 cup frozen nondairy whipped topping, thawed
1/2 cup seedless raspberry preserves
Combine milk, liqueur and extracts. Add pudding mix; beat at medium−low speed for 2 minutes. Fold
in topping. Chill 3 to 5 minutes.
Place 1 cake layer on serving plate. Spread with 1/4 cup raspberry preserves. Spread filling over top.
Spread remaining preserves over second cake layer; invert over filling. Cover; chill until filling is firm,
1 hour. Before serving, sift confectioners' sugar over top.
Chocolate Mousse Cake 486

Chocolate Oatmeal Cake
1 1/2 cups hot water
1 cup uncooked oatmeal
2 eggs
1/2 cup cocoa
1 1/2 cups flour
1/2 teaspoon salt
Mix hot water and oatmeal and allow to stand for 20 minutes.
Cream butter, sugar and eggs. Add oatmeal and beat well. Add flour, cocoa, baking soda and salt and
beat well. Bake in a 13 x 9−inch sheet pan for 35 minutes. Test for doneness and spread with Topping.
Topping
2/3 cup brown sugar
1/4 cup cream
Mix in order listed and spread on hot cake and return to oven for 5 minutes. Cool.
Chocolate Oatmeal Cake 487

Chocolate Raspberry Cobbler Cake
3/4 cup butter
1/2 teaspoon salt
1 1/2 cups milk
4 cups raspberries, fresh or frozen (no need to thaw)
Preheat oven to 350 degrees F. Melt butter in a 9 x 13−inch baking pan.
Mix flour, baking powder, salt, milk, vanilla extract and brown sugar. Pour half of batter directly into
hot melted butter in pan. Top with 3 cups raspberries and the chocolate chips. Pour remaining batter
over and top with last cup of berries. Bake for 35 to 40 minutes or until center is set. Cool at least 10
minutes before serving.
Serve warm with ice cream.
Chocolate Raspberry Cobbler Cake 488

Chocolate Sheath Cake
1 teaspoon cinnamon
1 cup water
4 tablespoons cocoa
1/2 cup buttermilk
Sift together sugar, flour, baking soda and cinnamon. Set aside. In a saucepan place water, margarine,
oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside.
Mix together buttermilk, eggs and vanilla extract; add to chocolate batter. Pour batter into greased
and floured 13 x 9−inch pan. Bake at 400 degrees F for 20 minutes. Start chocolate icing about 5
minutes before cake is done and frost cake in pan.
Icing
4 tablespoons cocoa
6 tablespoons milk
1 (1 pound) box confectioners’ sugar
Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Then
add confectioners' sugar, vanilla extract and pecans. Spread over hot cake.
Chocolate Sheath Cake 489

Chocolate Strawberry Shortcake
1/4 teaspoon salt
1/4 cup butter
1 egg, beaten
16 ounces ricotta cheese
In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With
a pastry blender, cut in the butter until mixture resembles cornmeal.
In another bowl, combine cream, vanilla extract and beaten egg. Add all at once to flour mixture,
stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8−or 9−inch round
cake pans. Bake at 425 degrees F for 10−12 minutes, or until wooden pick inserted in center comes out
clean. Immediately turn out layers onto wire racks to cool.
Stir together ricotta cheese, sugar, vanilla extract and chocolate chips. Place one cake layer on a
serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling.
Top with sliced strawberries.
Chocolate Strawberry Shortcake 490

Chocolate Town Special Cake
Cake
2/3 cup shortening
2 eggs
2 1/4 cups unsifted all−purpose flour
1/2 teaspoon salt
1 1/3 cups buttermilk or sour milk *
In a small bowl, stir together cocoa and boiling water until smooth; set aside.
Cream shortening, sugar and vanilla extract in a large bowl until light and fluffy. Add eggs; beat well.
In a separate bowl, combine flour, baking soda and salt; add alternately with buttermilk to creamed
mixture. Blend in cocoa mixture. Pour into 2 greased and floured 9−inch layer pans. Bake for 35 to 40
minutes, or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely;
frost with Fluffy Cocoa Frosting.
NOTE: To make sour milk, use 4 teaspoons vinegar plus milk to equal 1 1/3 cups.
Fluffy Cocoa Frosting

Mix cocoa and sugar together in a medium bowl. In a large bowl, use a mixer to cream part of the
cocoa/sugar mixture with the butter. Blend in vanilla extract and half of the milk. Add remaining
cocoa/sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency
(additional milk may be added if required). Fills and frosts two 9−inch layers, 8 to 10 servings.
Chocolate Town Special Cake 491

Chocolate Zucchini Cake
3/4 cup brown sugar
1/2 cup butter
3 eggs
1/2 cup buttermilk
2 1/2 cups flour
1/2 teaspoon salt
4 tablespoons cocoa
2 cups grated zucchini
1/2 to 1 cup chocolate chips
Cream together sugars, butter and oil. Mix eggs, vanilla extract and buttermilk. Combine the two
mixtures. Sift and mix all dry ingredients. Combine everything, except chocolate chips, and mix well.
Pour into a greased 13 x 9−inch pan and bake at 325 degrees F for 45 minutes. Sprinkle chocolate chips
on hot cake.
Chocolate Zucchini Cake 492

Chocolate−Mint Brownie Cake
8 servings.
Cake
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Icing
6 ounces good−quality white chocolate (such
as Lindt or Baker's), chopped
3 tablespoons whipping cream
Glaze
6 ounces bittersweet (not unsweetened) or
semisweet chocolate, chopped
White chocolate curls (optional)

Fresh mint sprigs (optional)
Halved strawberries (optional)
For cake: preheat oven to 350 degrees F. Butter and flour an 8−inch square metal cake pan. Line
bottom of pan with parchment paper. Butter and flour parchment paper.
Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and
smooth. Remove from over water.
Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until
well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and
vanilla extract. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan;
smooth top.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes.
Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn
cake out onto rack; remove parchment paper. Cool completely.
For icing: Stir white chocolate and whipping cream in top of double boiler set over simmering water
until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing even over
top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
For glaze: Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk
until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
Chocolate−Mint Brownie Cake 493

Place cake on rack set over top of cake. Spread glaze evenly over top and sides of cake. Freeze until
glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour
remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until
glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at
room temperature at least 3 hours before serving.
Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs
and strawberries, if desired.
Chocolate−Mint Brownie Cake 494

Chocolate, Rum and Almond Cake
Cake
4 ounces (112 gr). semisweet chocolate
2 tablespoons (30 ml) dark rum
1/2 cup (125 ml) butter, unsalted, softened
2/3 cup (150 ml) granulated sugar
1/4 teaspoon (1 ml) cream of tartar
1 pinch salt
2 tablespoons (30 ml) granulated sugar
1/3 cup (80 ml) almonds, blanched, pulverized
1/4 teaspoon (1 ml) almond extract
3/4 cup (175 ml) flour, plain, bleached,
sifted, less 1 1/2 tablespoons
3 eggs, separated
Frosting
3 (1 ounce − 28 gr) squares semisweet chocolate
1 1/2 tablespoons (20 ml) dark rum or strong coffee
6 tablespoons (90 ml) butter, unsalted, softened
Cake: Grease with butter and flour an 8−inch cake pan. Melt the chocolate in a bowl in the microwave
and mix it with the rum. Set aside. Measure the remaining ingredients before continuing. Cream the
butter and sugar together until soft and fluffy, then beat in the egg yolks.
Preheat the oven to 350 degrees F (175 degrees C) and make sure the oven rack is in the center of the
oven.
Clean the beaters of all fat and in a separate bowl whip the egg whites on low speed until they begin to
foam. Add the cream of tartar and salt, and gradually increase beating speed to fast. When the egg
whites hold their shape in a soft mass, beat in the 1/4 cup (60 ml) of sugar and continue beating until
you can lift a bit of the mixture in a rubber spatula and they hold their shape, dropping off into a little
point with a curling tip. The texture should be smooth and shiny, not dry. Set the egg whites aside.
Stir up the chocolate to make a perfectly smooth soft cream. Stir the chocolate into the butter, sugar
and yolk mixture. Add the almonds, almond extract and flour. With a rubber spatula, stir in one
fourth of the beaten egg whites to soften the batter, then scoop the rest on top of the batter. Rapidly
and delicately fold in the egg whites, revolving the bowl as you go, until egg whites and batter are
blended. This should take not more than one minute. Turn the batter into the prepared pan, tilting pan
in all directions so cake will bake evenly and not be larger in the center. Bake for 25 minutes. Cake is
done when it has puffed to top of pan. Put foil over the top of the cake if it starts to get too brown.
When cake is done, the center will still move slightly when pan is shaken. A wooden pick plunged into
the 2 1/2 to 3 inch outermost circumference of the cake (i.e. not in the center) should come out clean. If
the cake is not quite done, bake a few minutes more. Allow to cool in the pan for 10 minutes, then run a
knife around the edge of the pan, invert a cake rack over the top of the pan and turn the pan upside
down to unmold the cake onto the rack. Allow cake to cool for 2 hours before icing.
Frosting: Melt the chocolate in the microwave and mix in the rum. Beat in the butter one tbsp at a
time, beating until perfectly smooth. Then beat over cold water, if necessary, until icing is of spreading
consistency. Ice the cake and decorate with slivered almonds, if desired.
Chocolate, Rum and Almond Cake 495

Cinnamon Toast Cake
1 teaspoon salt
1 cup milk
2 tablespoons melted butter or margarine
Topping
1/2 cup melted butter or margarine
Preheat oven to 350 degrees F. Grease well and lightly flour a 15 x 11 x 1−inch jellyroll pan.
Combine dry ingredients. Stir in milk, 2 tablespoons butter and vanilla extract until batter is smooth.
Spread evenly into prepared jellyroll pan. Bake for 20 to 25 minutes until lightly browned.
While cake is baking, combine 1/2 cups sugar and cinnamon. Remove cake from oven. Drizzle 1/2 cup
melted butter over top of the cake; sprinkle with sugar−cinnamon mixture and return to oven; bake 10
minutes more.
Serve warm.
Cinnamon Toast Cake 496

Citrus Cream−Frosted Deep Dark Chocolate Cake
3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
1 teaspoon salt
2 eggs
1 cup milk
1 cup boiling water
Citrus Cream Frosting or Mocha Cream Frosting
Heat oven to 350 degrees F. Grease and flour two 9−inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil
and vanilla extract; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will
be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely. Frost with Citrus
Cream Frosting or Mocha Cream Frosting.
Citrus Cream Frosting

1/4 cup shortening
3 2/3 cups (1 pound) confectioners' sugar
1 to 1 1/2 tablespoons orange juice
1 to 2 tablespoon smilk
Beat butter and shortening in large bowl until well blended. Add confectioners' sugar alternately with
whipping cream, orange juice concentrate and milk, beating to spreading consistency.
Mocha Cream Frosting

1/4 cup Hershey's Cocoa or
Hershey's European Style Cocoa
2 teaspoons powdered instant coffee or espresso
3 to 4 tablespoons milk, heated slightly
Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to
spreading consistency. Stir in vanilla extract.
Makes about 2 cups.
Citrus Cream−Frosted Deep Dark Chocolate Cake 497

Clabber Cake
2 eggs
1/4 to 1/2 cup cocoa
2 teaspoons baking soda (dissolved in a little water)
Cream butter and sugar. Add eggs. Sift cocoa and cake flour. Add alternately flour and cocoa with
milk, salt, baking soda and vanilla extract. Bake in 13 x 9−inch pan at 350 degrees F for 45 minutes. Ice
with chocolate or butterscotch icing.
Clabber Cake 498

Coca−Cola Carrot Cake
2 cups all−purpose flour, sifted
1/2 teaspoon salt
3 eggs
3/4 cup Coca−Cola
2 1/4 cups raw carrots, grated
1 cup nuts, chopped
1 cup coconut, flaked
Coca−Cola Syrup
2 teaspoons cocoa powder
6 tablespoons Coca−Cola
Mix all dry ingredients together.
Beat the eggs well; add sugar, oil, 3/4 cup Coca−Cola and vanilla extract; beat well.
Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well.
Bake in a greased and lightly floured 13 x 9−inch pan in a preheated 350 degree F oven for 40 − 50
minutes or until the cake tests done.
Remove from oven and prick hot cake all over with a fork, then pour the Coca−Cola syrup (see syrup
instructions below) slowly, evenly over the top.
Serve warm or at room temperature with lightly sweetened−vanilla flavored whipped cream.
Coca−Cola Syrup
Combine sugar, cocoa, Coca−Cola, butter and corn syrup in saucepan; bring to a boil over medium
heat, stirring constantly.
Continue boiling and stirring until thick and syrupy, approximately 5 minutes.
Add vanilla extract.
Remove from heat and pour, hot, over hot cake.
Coca−Cola Carrot Cake 499

Cocoa Cake
1 cup sifted cake flour
6 eggs
1 cup sour cream
In a small bowl, mix dry ingredients. In a large bowl, beat egg whites, brown sugar, sour cream, vanilla
extract and almond extract until well blended. Stir in flour mixture and beat just until evenly
moistened. Pour batter into an 8−inch square greased baking pan. Bake at 350 degrees F until center of
cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15
minutes, then invert it onto a serving plate. Serve warm or cool.
Just before serving, sift confectioners' sugar over cake. To serve, cut cake into rectangles.
Cocoa Cake 500

Collector's Cocoa Cake
3/4 cup butter
2 large eggs
3/4 cup Hershey’s Cocoa
1/2 teaspoon salt
1 1/3 cups water
Cream butter until fluffy. Add eggs, sugar and vanilla extract. Beat 1 minute at medium.
Combine cocoa, flour, baking soda and salt, add alternately with water to creamed mixture. Put into 2
greased and floured cake pans and bake at 350 degrees F for 35−40 minutes. Cool 10 minutes and
remove from pan.
Chocolate Butter Icing

1/3 cup butter
2 cups sugar confectioners'
2 squares Hershey’s Baking Chocolate, melted
2 tablespoons milk or light cream (about)
Cream butter, add sugar gradually, while beating constantly. Add melted baking chocolate, then add
vanilla extract. Thin with milk or cream until of right consistency to spread. Spread on warm cake.
This gives a rich icing of medium color and decidedly fudge−like consistency. I always added
teaspoonful or more of Hershey’s Cocoa for darker color and more chocolaty taste.
Sprinkle chopped walnuts or other decoration on top if desired.
Yield: 1 1/2 cups icing or enough for an 8− or 9−inch layer cake.
Collector's Cocoa Cake 501

Cranberry Cake
16 servings
1 egg
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup milk
1/2 teaspoon salt
8 ounces fresh cranberries (2 cups)
2 tablespoons margarine or butter
Beat egg; add 1/2 cup sugar, milk, oil, orange juice and almond extract; mix thoroughly.
Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into an 8−inch square
pan that has been sprayed with nonstick spray.
Chop cranberries in a blender or food processor; spoon over batter. Mix 1/2 cup flour with 3
tablespoons sugar and cut in 2 tablespoons margarine. Sprinkle over cranberries.
Bake at 375 degrees F for 25 to 30 minutes. Serve warm.
Cranberry Cake 502

Cranberry Cake with Butter Sauce
2 cups flour
1 egg, slightly beaten
1 cup milk
1/2 teaspoon salt
1 tablespoon lemon zest (no white part)
2 cups fresh cranberries
Mix together all ingredients.
Bake in a 13 x 9−inch pan at 400°F for 40 minutes. Serve warm with Butter Sauce.
Butter sauce
1/2 cup butter
3 tablespoons flour
3/4 to 1 1/2 cups cream
Melt butter in a saucepan, then blend in flour and sugar. Stir over medium heat for one minute.
Stir in saucepan over medium heat for one minute. Add cream. Continue to cook until thick.
Cranberry Cake with Butter Sauce 503

Cranberry Sauce Cake
Serving size: 12

1 teaspoon salt
16 ounces whole cranberry sauce, divided
1 cup mayonnaise or salad dressing
2 tablespoons grated orange rind
2 cups sifted powdered sugar
Sift flour, sugar, baking soda and salt into mixing bowl. Reserve 1/4 cup cranberry sauce, pecans,
mayonnaise, orange rind and orange juice into dry ingredients; stir well. Turn into a greased 9 x
13−inch pan. Bake 45 minutes.
While cake bakes, mix the reserved 1/4 cup cranberry sauce, butter, and powdered sugar until creamy.
Spread on warm cake.
Cranberry Sauce Cake 504

Crazy Cake
Cake
3 tablespoons cocoa
1/2 teaspoon salt
1 cup cold water
Set oven rack in the center of oven and preheat oven to 350 degrees F.
Mix flour, sugar, cocoa, baking soda and salt very well directly in an ungreased 8−inch square baking
dish. Be sure these ingredients are mixed thoroughly. Make three depressions in the dry ingredients.
Into one pour the oil. In the second add the vinegar. In the third add the vanilla extract. Pour cold
water over all. Stir all the ingredients together with a fork until nicely blended, but do not beat. Bake
for 30 minutes. Remove from oven and cool.

1/2 cup confectioners' sugar or honey
Beat cream cheese and confectioners' sugar until fluffy. If necessary, thin with milk and beat until
smooth. Mix in vanilla extract. Spread cooled cake with frosting, cut into squares, and set on a serving
platter.
Makes 9 squares.
Crazy Cake 505

Cream Cheese Sheet Cake
1 cup plus 2 tablespoons butter, softened
6 eggs
Frosting
1/2 cup butter
Cream butter, sugar and cream cheese. Add eggs one at a time beating well after each addition. Beat in
vanilla extract. Add flour and mix well. Pour into 15 x 10 x 1 inch jellyroll pan. Bake at 325 degrees F
for 30−35 minutes. Cool completely.
Frosting: Combine sugar and milk in saucepan. Bring to a boil over medium heat. Cover and cook for
3 minutes (don’t stir!) Stir in butter and chocolate chips until melted – cool slightly. Stir and spread
over cake.
Cream Cheese Sheet Cake 506

Cream Puff Cake
1/2 cup butter
1 cup water
4 eggs
4 cups milk
3 small boxes instant vanilla pudding
1 pint cream, whipped
Chocolate syrup
Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball. Turn into a bowl
and beat in eggs one at a time, beating well between each addition. Spread flat on a greased 13 x 9−inch
pan. Bake at 400 degrees F for 35 to 40 minutes. Cool. Mix together cream cheese and milk and beat
until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped
cream and drizzle chocolate syrup on top. Chill at least one hour before serving.
Cream Puff Cake 507

Dark Chocolate Pecan Torte
4 ounces unsweetened baking chocolate, broken up
3 eggs, separated
3 tablespoons water
3/4 cup pecans, finely chopped
1/8 teaspoon salt
In a small microwave safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1 minute or
until smooth when stirred. Line bottom of 9−inch springform pan with foil, butter foil and sides of pan.
In large mixer bowl, combine chocolate mixture, sugar, and vanilla; beat well. Add egg yolks one at a
time, beating well after each addition. Blend in flour and water; beat well. Stir in pecans.
In a small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form, carefully fold
into chocolate mixture. Pour batter into prepared pan and bake 45 minutes or until top appears dry.
Torte will not test for done in center. Cool one hour.
Cover and refrigerate until firm. Remove side of pan and invert onto serving plate, remove bottom of
pan. Carefully remove foil. Pour Chocolate Glaze over top and spread evenly over top and sides.
Chocolate Glaze
In a small mixer bowl, combine 1 cup confectioners’ sugar and 1/2 teaspoon vanilla extract; set aside.
In a small microwave safe bowl, place 2 tablespoons butter or margarine, 2 tablespoons water and 1 (1
ounce) square unsweetened chocolate. Microwave on HIGH (100%) for one minute or until smooth
when stirred. Add to sugar mixture, beating until smooth. Add hot water, 1 tablespoon at a time, if
necessary for desired consistency.
Dark Chocolate Pecan Torte 508

Delicate White Cake with Lemon Filling
White Cake
1/2 cup shortening
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
Cream shortening; add sugar gradually and cream thoroughly. Sift flour, baking powder and salt
together and add to sugar mixture alternately with the milk and water mixed. Add vanilla extract and
fold in egg whites. Pour into 2 well−greased and floured 8−inch cake pans. Bake at 350 degrees F for 30
to 35 minutes. Cool. Remove from pans.
Lemon Filling
5 egg yolks
1/2 cup lemon juice
2 tablespoons grated lemon rind
Beat egg yolks and add remaining ingredients. Place mixture in top of double boiler and cook over hot
water until thick. Let filling cool, then spread between cake layers. Dust cake with confectioners' sugar.
Delicate White Cake with Lemon Filling 509

Devil's Food Cake
1/2 cup butter, margarine or Crisco®
1 egg
1 cup buttermilk
Salt, to taste
4 tablespoons cocoa
1 1/2 cups flour
Mix sugar, cocoa and shortening; add egg and vanilla extract. Beat with mixer for about 2 minutes.
Sift together flour, salt, baking soda and baking powder. Mix alternately with buttermilk to the above
mixture. Beat about 2 minutes more or until creamy and smooth. Pour into greased and floured 13 x
9−inch oblong cake pan. Spread evenly. Bake 30 minutes at 350 degrees F.
When cool, top with favorite icing.
Devil's Food Cake 510

Double Cherry Refrigerator Sheet Cake
1 (3 ounce) box cherry gelatin
1 (18.25 ounce) box cherry−flavored cake mix
Dissolve Jell−O in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix
and bake cake as directed in a 13 x 9 x 2−inch pan. Cool cake 20 to 25 minutes.
Poke deep holes through top of warm cake while it is still in pan with meat fork or wooden pick; space
holes about one half inch apart. With a cup, slowly pour Jell−O mixture into holes. Refrigerate cake
while preparing topping.
Topping
1 envelope whipped topping mix, 2 to 2 1/2 cups yield
1 (4−serving size) box vanilla instant pudding mix
In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla until stiff, 3
to 8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted
cake may be frozen.
Serves 16 to 20.
Double Cherry Refrigerator Sheet Cake 511

Egg Noodle Cake
8 ounces wide egg noodles
1 large egg
2 large egg whites
1 cup ricotta cheese
3/4 cup low−fat yogurt
Preheat oven to 350 degrees F. Spray a 9−inch springform pan with vegetable spray.
In a pot of boiling water, cook noodles for 8 minutes or until tender but firm; drain. Rinse under cold
running water; drain.
In a food processor, combine eggs, egg white, ricotta cheese, yogurt, brown sugar, cream cheese and
cocoa; purée until smooth. Transfer to a bowl; add noodles, combining well. Pour into springform pan.
Chocolate Topping
2 tablespoons semisweet chocolate chips
1 tablespoon unsweetened cocoa
In a bowl combine brown sugar, chocolate chips and cocoa; mix well. Sprinkle over cake. Bake in
preheated oven for 30 to 35 minutes or until set.
Egg Noodle Cake 512

Egyptian Chocolate Cake
1 3/4 cups unbleached flour, sifted
1/2 cup brewed strong coffee
1/2 cup butter or regular margarine
2 large eggs
1/2 cup milk
Cinnamon Whipped Cream

2 cups heavy whipping cream
Sift the flour, baking powder, cinnamon and cloves together; set aside.
Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted,
stirring constantly. Remove from heat and cool to room temperature.
Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric
mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla
and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well
after each addition. Pour batter into 2 greased and wax paper−lined 8−inch cake pans. Bake in a
preheated 350 degree F oven for 30 minutes or until cake tests done. Cool in pans on racks for 10
minutes.
Remove from pans; cool completely on racks.
To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream.
Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream.
Refrigerate until serving time.
Cinnamon Whipped Cream: Chill large mixing bowl and beaters.
Combine cream, sugar, vanilla extract, and cinnamon and beat with an electric mixer set at high speed
until soft peaks form and mixture is thick enough to spread. DO NOT over−beat or you will have
butter instead of whipped cream.
Egyptian Chocolate Cake 513

English Toffee Crunch Cake
2 eggs
2 cups cake flour
1/4 teaspoon salt
2/3 cup milk
Butter Pecan−Cream Cheese Frosting

1/2 cup English toffee bits
1/3 cup reserved toasted chopped pecans
Heat oven to 350 degrees F. Grease and flour 3 round 9−inch cake pans.
Stir together pecans and melted butter. Spread evenly on ungreased cookie sheet. Bake 10−15 minutes
or until golden brown, stirring occasionally; cool. Keep oven at 350 degrees.
Beat softened butter and sugar in medium bowl on medium speed until fluffy. Beat in vanilla. Beat in
eggs, one at a time, until smooth.
Gradually add dry ingredients and milk, beating well after each addition. Stir in 1 cup of the toasted
pecans. Pour into pans.
Bake 30−35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then
remove from pans. Cool completely.
Make frosting by beating butter, cream cheese and vanilla in medium bowl on low speed until smooth.
Gradually beat in powdered sugar until smooth and spreadable. Stir in toffee bits and pecans.
Fill and frost layers with frosting. Garnish with chopped pecans, if desired. Cover and store any
remaining cake in refrigerator.
English Toffee Crunch Cake 514

Esther's Orange−Marmalade Layer Cake
Cake
3 cups cake flour
1/2 teaspoon salt
1 cup softened unsalted butter
3 large eggs (at room temperature), beaten lightly
1 tablespoon grated orange zest
1 cup buttermilk (at room temperature)
Preheat oven to 325 degrees F. Butter two 9−inch round cake pans, line with parchment or wax paper,
and butter and flour the paper, shaking out the excess.
In a bowl, sift the flour, baking soda, and salt.
In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and
beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry
ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry
ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining
dry ingredients until mixture is smooth.
Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel
any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester
inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
Meanwhile, make the Orange Syrup.
Orange Syrup
1 cup freshly squeezed orange juice
In a bowl, stir together the orange juice and sugar until sugar is dissolved.
With a wooden pick or wooden skewer, poke holes at 1/2−inch intervals in the cake layers and spoon
the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining.
Let layers cool completely.
Filling
1 cup orange marmalade
In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
Frosting
3/4 cup well−chilled heavy cream
3/4 cup well−chilled sour cream
Esther's Orange−Marmalade Layer Cake 515

In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little
at a time, and whisk until of spreading consistency.
To Assemble the Cake

Arrange one of the layers on a cake plate, carefully peel off the wax paper, then spread 2/3 of the
marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the
first layer, peel off the wax paper and spoon the remaining marmalade onto the center of it, leaving a 1
1/4−inch border around the edge. Frost the sides and top of the border with the frosting, leaving the
marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as
a garnish on top. Chill for at least 2 hours before serving.
Esther's Orange−Marmalade Layer Cake 516

Fiery Chocolate Cake
1/3 cup butter or stick margarine, softened
1 large egg
1/2 teaspoon ground red pepper
1/4 teaspoon salt
3/4 cup milk
Baking spray with flour
2 tablespoon semisweet chocolate chips
Beat the sugar and the butter at medium speed of a mixer until well−blended (about 5 minutes). Add
egg, beating well. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and the next 5 ingredients (flour through salt), stirring well with a whisk.
Combine milk and vanilla extract. Add the flour mixture to the sugar mixture alternately with the milk
mixture, beginning and ending with the flour mixture.
Pour batter into a 9−inch round cake pan coated with baking spray. Bake at 350°F for 35 minutes or
until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, remove
from pan. Cool cake completely on wire rack.
Place chips in a small heavy−duty zip−top plastic bag, and seal. Submerge bag in very hot water until
chips melt, or microwave on HIGH for 1 minute or until melted. Snip a tiny hole in one corner of bag;
drizzle chocolate over cake.
Yield: 10 servings (serving size: 1 wedge)
Fiery Chocolate Cake 517

Fresh Coconut Cake
1 cup butter
6 large eggs (use 3 whites for filling)
1 cup milk
3 cups cake flour
1 teaspoon salt
Cream butter and sugar. Add eggs and beat well. Add milk. Sift together dry ingredients and add
along with vanilla extract. Line 3 (9−inch) cake pans, grease, and dust with self−rising flour. Divide
cake batter evenly among the prepared pans. Bake 20 to 30 minutes at 325 degrees F to 350 degrees F.
Cool completely before icing. If desired, sprinkle 1 teaspoon coconut milk over each layer before icing.
Frosting
1 (16 ounce) bottle light corn syrup
3 egg whites
1 grated FRESH coconut
Bring syrup to a boil. In bowl of electric mixer, beat egg whites to soft peaks. Very slowly add boiling
syrup to whites while continuing to beat. (Keep syrup at boiling point while adding.) Add vanilla
extract. Ice cake and sprinkle with FRESH, grated coconut.
Fresh Coconut Cake 518

Fresh Orange Italian Cream Cake
1/2 cup shortening
1 cup buttermilk
1 cup sweetened flaked coconut
Fresh Orange Curd
3 cups Pecan−Cream Cheese Frosting
1/2 cup sweetened flaked coconut, lightly toasted (optional)
Glazed Pecan Halves (optional)
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar,
beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat
until blended.
Combine flour and baking soda; add to sugar mixture alternatively with buttermilk, beginning and
ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked
coconut.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9−inch
round cake pans.
Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in
pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on
top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover
cake and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in
place and makes it much easier to spread the frosting.) Spread 3 cups Pecan−Cream Cheese Frosting
on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over
top of cake, if desired. Arrange Glazed Pecan Halves around top edge of cake, if desired. Store in
refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before
serving, if desired.
NOTE: Cake may be frosted with Pecan Cream Cheese Frosting immediately after adding the Fresh
Orange Curd, but the cake layers will not be as steady.
Fresh Orange Curd
You can substitute reconstituted orange juice for fresh; however squeezing navel oranges only takes
about 15 minutes and can make all the differences in this cake's fresh flavor.

1/4 cup cornstarch
2 cups fresh orange juice (about 4 pound navel oranges)
Fresh Orange Italian Cream Cake 519


1/4 cup butter
1 tablespoon grated orange rind
Combine sugar and cornstarch in 3−quart saucepan; gradually whisk in fresh orange juice. Whisk in
lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.
Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding−like thickness. Remove
from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd,
and chill 8 hours.
Pecan Cream Cheese Frosting

1 cup chopped pecans, toasted
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add
confectioners' sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.
Makes about 4 cups.
Glazed Pecan Halves

2 cups pecan halves
Combine pecan halves and corn syrup, stirring to coat pecans. Line at 15 x 20−inch jellyroll pan with
parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in
pan.
Bake at 350 degrees F for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from
oven, and stir; arrange in an even layer on wax paper, and let cool completely.
Makes 2 cups.
Fresh Orange Italian Cream Cake 520

Fresh Peach Cake
1/2 cup butter
1 egg
Dash of salt
1 cup buttermilk
4 peaches, peeled and diced
1 teaspoon cinnamon
Cream butter with brown sugar until light and fluffy. Beat in egg. Sift flour with baking soda and salt;
add to creamed mixture alternately with buttermilk, beating until smooth after each addition. Gently
blend in peaches. Pour batter into a greased 13 x 9−inch pan. Sprinkle sugar and cinnamon over top.
Bake at 350 degrees F for 30 to 35 minutes or until done.
Fresh Peach Cake 521

Fruit Cocktail Cake
Cake Batter
2 cups flour
1 teaspoon salt
2 eggs
1 can fruit cocktail with heavy syrup, undrained
1/2 cup shredded coconut
Frosting
2/3 cup butter
Mix sugar, flour, baking soda, salt, eggs and the entire can of fruit cocktail including the syrup. Mix
until just moistened. You still may have some lumps in it, but don't over−mix. Spread into a greased
floured 9 x 12 x 2−inch pan. Mix nuts, coconut and brown sugar. Sprinkle over cake. Bake for 40−45
minutes.
Just before the cake is done baking, make the frosting. Mix sugar, butter and evaporated milk in a
saucepan. Bring to a boil and add vanilla extract.
When the cake is removed from the over, pour the boiling frosting liquid over the hot cake.
Fruit Cocktail Cake 522

Fudge Bottom Fantasy
Cake
5 eggs, separated
2 tablespoons water
16 ounces chocolate chips
Frosting
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
Raspberries for garnish
Preheat the oven to 350°F. Butter an 8−inch square cake pan, line it with parchment paper and butter
the parchment paper. Set aside.
Place the egg yolks in a large mixing bowl and whisk with the water. Set aside.
Stir the sugar and flour together in a small bowl.
Melt the chocolate chips with the butter over the stove or in the microwave. This will be smooth and
fairly thick. Immediately, add a large serving spoon of the chocolate/butter mixture to the egg yolks
and whisk to combine. Repeat this two more times, then whisk in the sugar/flour. Continue adding the
chocolate/butter until it is all whisked together. Set aside.
Beat the egg whites until stiff peaks form. Fold the egg whites into the batter in two or three additions.
You do not need to have the egg whites completely blended before adding more.
Pour the batter into the prepared pan and bake at 350°F for 40 minutes. Cool completely on a cooling
rack. Once the cake is cool, invert the cake onto a cooling rack; remove the parchment paper and
transfer onto a serving plate.
Beat whipping cream and confectioners' sugar in a mixing bowl until stiff peaks form. Frost the sides
and the top of the cake with the whipping cream. Place the raspberries around the bottom of the cake.
Fudge Bottom Fantasy 523

Fudgy Triple Chocolate Brownie Cake
Serves 20.
1 (18 1/4 ounce) box dark chocolate cake mix

1 (4 ounce) box instant chocolate pudding mix
1 cup nonfat sour cream
1/2 cup Smucker’s® Baking Healthy
1/2 cup water
2 eggs
1/2 cup miniature chocolate chips
Powdered sugar (optional)
Spray a 9 x 13−inch baking pan with nonstick cooking spray.
In a large mixing bowl, combine all ingredients except chocolate chips and powdered
sugar. Mix on medium speed until smooth, about 2 minutes. Fold in chocolate chips; pour into
prepared pan. Bake at 350 degrees F for 35 to 40 minutes or until toothpick inserted in center of cake
comes out clean. Cool.
If desired, sprinkle with powdered sugar before serving.
Fudgy Triple Chocolate Brownie Cake 524

General Robert E. Lee Cake
8 eggs, separated
Grated rind and juice of 1 lemon
Dash of salt
Grease and flour four 9−inch cake pans.
Sift together flour, cream of tartar and baking powder four times. Beat egg yolks with a rotary or
electric beater until very thick, light and creamy. Add the sugar, a few tablespoons at a time, and
continue beating until mixture is smooth and pale yellow. (This is a sponge cake, essentially, so
thorough beating is imperative.) Stir in lemon rind and lemon juice. Beat egg whites and salt until egg
whites stand in peaks. Fold into egg yolk mixture alternately with the flour until well mixed. Spoon into
cake pans and bake in a preheated 325 degree F oven 20 to 25 minutes or until cake begins to pull away
from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the
Lemon Jelly Filling and Lemon−Orange Frosting.
Lemon Jelly Filling

6 egg yolks
Grated rind of 2 lemons
Juice of 4 lemons
1/2 cup butter
Mix egg yolks with sugar, lemon rind and lemon juice and cook over boiling water, stirring constantly,
until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until
filling is smooth and very thick. Cool, then spread between layers of cooled cake.
Lemon−Orange Frosting
1/4 cup butter
1 egg yolk
3 to 4 tablespoons orange juice
Grated rind of 2 oranges
Beat or work butter until it has the appearance of thick cream. Stir in confectioners' sugar, a little at a
time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in
enough orange juice to make a spreadable frosting, then add grated lemon and orange rind. Spread on
sides and top of cake.
General Robert E. Lee Cake 525

George Washington Cake
3 eggs
1 cup oil
4 cups peeled, sliced apples
Icing
6 ounces softened cream cheese, room temperature
2 cups confectioners sugar
Beat eggs until thick and light. Combine sugar and oil at medium speed. Mix cinnamon with flour. Add
to egg mixture. Add vanilla flavoring and walnuts. Mix all together. Distribute sliced apples evenly in
bottom of long 2 or 3−quart baking dish. Spread mixture evenly over apples. Bake at 350 degrees F
from 45 minutes to 1 hour. (Watch cake and do not overcook.)
Icing: Mix cream cheese until fluffy, add butter and mix. Add sugar, then lemon juice. Mix all together
well. Spread over cool cake. Slice apples thin with peeling on. Dip in lemon juice. Arrange in rows on
top of iced cake.
George Washington Cake 526

German Apple Skillet Cake
3 large eggs
3/4 cup milk
1 teaspoon cinnamon
2 cups thinly sliced tart green apples (about 2)
Maple syrup
In a large bowl, whisk together the eggs, flour and sugar until the mixture is smooth. Whisk in the
milk, cinnamon and vanilla extract, whisking until the mixture is combined well, then stir in the apples.
In a 9− or 10−inch cast iron skillet, melt the butter over moderate heat. Pour the batter into the skillet,
spreading the apples evenly. Bake the cake in the middle of a 375 degree F oven for 30 minutes, or until
it is puffed and begins to pull away from the sides of the skillet. Serve the cake cut into wedges with
maple syrup.
German Apple Skillet Cake 527

German Chocolate Cake
Cake
4 ounces Baker's German's Sweet Chocolate
1/2 cup water
1 3/4 cups cake flour, sifted
1/4 teaspoon salt
1 cup unsalted butter (at room temperature)
4 eggs, separated
1 cup buttermilk
Preheat the oven to 350 degrees F. Grease and flour three 9−inch round cake pans. Add wax paper or
parchment cut in circles to fit the pans, and grease and flour the paper.
Melt together the chocolate and water over low heat in a small saucepan. Keep the mixture warm.
Sift together the flour, baking soda and salt in a small bowl, and set the bowl aside.
With a mixer, cream together the sugar and butter. Add the egg yolks, then the chocolate and the
vanilla extract, beating well after each addition. Mix in the sifted dry ingredients in batches,
alternating with the buttermilk, and combine well.
Beat the egg whites in another bowl, preferably copper, until stiff peaks form. Fold the whites gently
into the batter by hand. Divide the batter equally among the prepared pans. Bake for 30 to 32 minutes,
or until a wooden pick inserted in the center comes out clean. Allow the layers to stand in their pans
for about 5 minutes. Run a knife around their edges, invert them onto cake racks, and remove them
from the pans. Let them cool.
While the layers cool, prepare the frosting.
To assemble the cake, place one layer on a decorative serving plate. Spread one−third of the frosting
over the top of the cake layer. Repeat with the remaining layers and frosting. The cake is best the day
it's made, but because it's quite moist, it keeps another day or two tightly covered.
Coconut Pecan Frosting

1 1/2 cups evaporated milk
4 egg yolks, lightly beaten
Pinch of salt
1 3/4 cup chopped pecans, toasted
Combine milk, sugar, butter, egg yolks, vanilla extract and salt in a large, heavy saucepan. Cook over
medium−low heat, stirring constantly, until the mixture is slightly thickened, about 12 to 14 minutes.
Remove the pan from the heat, and stir in the coconut and pecans. Continue stirring the frosting until
German Chocolate Cake 528

it stiffens enough to spread thickly.
German Chocolate Cake 529

German Peach Cake
1 1/2 cups sifted flour, divided
1/2 teaspoon salt, divided
1/2 cup butter
1/3 cup sour cream
4 cups sliced peaches
3 egg yolks
1 cup sugar
Mix 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Cut in butter until the size of peas. Stir in 2
tablespoons sour cream. Press mixture into an 8−inch square pan. Bake at 375 degrees F for 20
minutes.
Spread peaches on baked crust. Mix remaining ingredients (1/4 cup flour, 1/4 teaspoon salt, 3
tablespoons plus 1 teaspoon sour cream, 3 egg yolks and 1 cup sugar) and pour over peaches. Bake at
375 degrees F for an additional 35 to 40 minutes or until firm.
Serve with whipped cream.
German Peach Cake 530

German Sweet Chocolate Cake
4 ounces German chocolate
4 egg yolks
1 cup buttermilk
Melt chocolate in boiling water; let cool. Cream butter and sugar; add egg yolks, vanilla extract and
chocolate, beating well after each addition. Add flour with baking soda sifted in, alternately with
buttermilk. Fold in egg whites. Pour batter into 3 greased and floured 8− or 9−inch cake pans. Bake at
350 degrees F for 30 to 40 minutes. When cool, frost with Coconut Pecan Icing.
Coconut Pecan Icing

4 egg yolks
1 1/3 cups coconut
Cook milk, sugar, egg yolks and vanilla extract until thickened. Add coconut and pecans. Cool, then
beat until it is of spreading consistency.
German Sweet Chocolate Cake 531

Ghirardelli Devil's Food Cake with Mocha
Buttercream Frosting
Batter
2 cups flour
1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
1/2 teaspoon salt (optional)
4 eggs
Frosting
4 ounces (1 baking bar) Ghirardelli Unsweetened
Chocolate, broken into 1−inch pieces
2 teaspoons granulated instant coffee
2 tablespoons boiling water
2/3 cup butter
2 cusp confectioners' sugar
1/3 cup milk
1 1/2 teaspoons pure vanilla extract
Grease the bottoms of two 8− or 9−inch round cake pans and line with wax paper.
In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of
tartar, and salt. Add 1 cup of the buttermilk and the butter. Beat on medium for 2 minutes.
Add the remaining 1/2 cup of buttermilk, the eggs, and the vanilla extract. Divide the batter evenly
between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted
into the cake's center.
Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the wax paper, and
transfer them to the wire rack to cool completely.
To make the frosting: Melt the chocolate pieces in a double boiler over hot, but not boiling,
water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling
water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside.
In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and
vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the
cake.
Servings: 12
Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting 532

Gingerbread Cake
Beat:
1/2 cup shortening (or margarine)
1 egg
1/2 cup molasses
Add:
1 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon ginger (I use more)
Beat well and bake in greased 8−inch square pan at 350 degrees F for 35−40 minutes.
Serve with whipped cream or ice cream.
Gingerbread Cake 533

Gingerbread Cake with Pudding Sauce
1 egg
1 cup light molasses
1 teaspoon salt
1 teaspoon ginger
1 3/4 cups flour
Cream sugar and butter; add boiling water. Add eggs; whip up well. Add molasses, salt, flour, baking
soda and spices. Bake in an 8−inch square pan at 375 degrees F for 20 minutes. Cut into squares and
serve with ice cream or Pudding Sauce.
Pudding Sauce
1 teaspoon rum or brandy extract
1 cup boiling water
Melt butter; add cornstarch and blend. Add sugar and boiling water. Cook until no taste of starch
remains. Remove from heat and add extract.
Gingerbread Cake with Pudding Sauce 534

Gold Nugget Chocolate Cake
3 eggs
1/2 teaspoon salt
1/4 cup vinegar
3/4 cup milk
Fudge Icing
Blend sugar, butter, eggs and vanilla extract with electric mixer until fluffy. Sift together flour, cocoa
and salt; set aside.
Combine vinegar and milk. Alternately, add dry and liquid mixtures to first mixture.
Combine baking soda and boiling water; add to mixture. Mix thoroughly; batter will be thinner than
for most cakes. Bake in a 13 x 9−inch pan at 350 degrees F for 35 to 45 minutes. Frost while still warm.
Fudge Icing
1/2 cup milk
1/3 stick butter
1 to 2 cups confectioners’ sugar
In a saucepan, combine sugar, cocoa, milk and butter. Bring to a steady boil and cook, stirring, about 5
minutes. Cool slightly. Add 1 to 2 cups confectioners' sugar to desired consistency. Add walnuts; frost
warm cake.
Gold Nugget Chocolate Cake 535

Gooey Coconut Cake
Coconut Custard Filling
1 1/4 cups milk
1 1/4 cups coconut milk, shaken well
5 egg yolks
1 1/3 cups shredded coconut
In a heavy medium−size saucepan, warm milk and coconut milk. Place a strainer over a large bowl set
in a larger bowl of ice. In a bowl with a pouring spout, beat the yolks, cornstarch and sugar together
until smooth and ribbon−like, about 1 minute. Whisk half the hot milk into the yolks, then pour back
into the remaining milk and slowly bring to a boil. Boil, whisking constantly, for 1 minute. Custard will
thicken quickly. Immediately strain. Stir in vanilla extract, and keep stirring to cool.
Spread shredded coconut on a cookie sheet. Toast at 350 degrees F about 15 minutes, or until lightly
browned. Reserve 1/3 cup for top of cake. Add remaining coconut to custard. Press plastic wrap
directly over the surface of the custard to prevent skin from forming, and chill for about 2 hours.
Cake
1/2 teaspoon salt
1 cup butter, in pieces
4 egg yolks
1 cup coconut milk
4 egg whites
Grease 2 (9−inch) cake pans. Line with wax paper traced to fit the bottoms of the pans. Preheat oven to
350 degrees F. Sift dry ingredients together 3 times. In another bowl, cream butter with sugar until
fluffy. Add yolks, one at a time, beating until each one is incorporated. Add vanilla extract. Alternately
add coconut milk and dry ingredients to butter−egg mixture. Fold in the 1/2 cup shredded coconut.
Beat egg whites to stiff, glossy peaks, then gently fold into batter. Pour batter into the prepared pans.
Bake 25 minutes. Cool in pans set on racks for 10 minutes. Run a knife around pans and turn cakes out
on racks to cool completely.
Coconut Drizzle
1 cup coconut milk
1 teaspoon granulated sugar
Mix together coconut milk and sugar and pour liquid over cake layers before frosting.
Swirl Frosting
1/2 cup water
1 cup light corn syrup
Gooey Coconut Cake 536


3 egg whites
Bring water, corn syrup and sugar to a boil over medium−high heat. Cook until mixture is clear and
can spin a thread (230 degrees F to 234 degrees F). If sugar browns, it will become too caramelized and
frosting will be stiff.
Meanwhile, beat egg whites to stiff peaks. Adding the hot sugar mixture in a slow stream, beat it into
the whites, and keep beating about 5 minutes, until glossy, stiff peaks form and frosting is cool.
To assemble, trim any hardened surfaces from cakes, then halve them horizontally. Brush Coconut
Drizzle on the layers with a pastry brush. Fill and frost cake with Swirl Frosting. Sprinkle reserved
toasted coconut on top of cake.
Gooey Coconut Cake 537

Gooey Garden Carrot Cake
Preheat oven to 375 degrees F and prepare two very large cake pans covered in Crisco and then dusted
with flour.
Combine in a large bowl:

2 cups flour
1/2 teaspoon salt
Combine in a smaller bowl:

4 eggs
1 1/2 cups corn oil
Combine ingredients in the larger bowl and add:

1 (16 ounce) can crushed pineapple drained
1 box chopped dates
1 cup large flaked coconut
1 cup pecan halves
1 cup raisins
Mix all together and fill pans 3/4 full and bake for approximately 1 hour or until a wooden pick
inserted in the center comes out clean.
**You can choose either of the following toppings to use.
Topping 1
Mix together and boil for 5 minutes:

1/2 cup buttermilk
1/4 cup butter
Prick the top of the hot cake with a fork and pour the mixture over the top.
Topping 2
Mix together:
1/2 cup (1 stick) unsalted butter, room temperature
Frost cake.
Gooey Garden Carrot Cake 538

Graham Cracker Cake
3 eggs, separated
1 (16 ounce) package graham cracker crumbs
1 1/2 cups milk
Cream butter, sugar and egg yolks; add crumbs, milk and baking powder. Mix well. Fold in egg
whites. Bake in 2 (8−inch) round pans at 325 degrees F to 350 degrees F for 30 minutes.
Frosting
1 egg
Lemon juice, to taste
Beat confectioners' sugar and egg until smooth. Add lemon juice to taste; beat in butter until creamy
smooth. Frost cool cake.
Graham Cracker Cake 539

Granny Cake
1 teaspoon salt
2 eggs
Mix dry ingredients. Add eggs and pineapple; mix thoroughly and pour into greased 13 x 9−inch pan.
Topping
Mix together and sprinkle on top of cake. Bake at 350 degrees F for 40 to 45 minutes.
Glaze
1/2 cup margarine
Mix ingredients in a saucepan and bring to a boil. Pour over cake while still hot.
Granny Cake 540

Gypsy John
1 cup cake flour
1/4 teaspoon salt
3 large eggs
1/3 cup water
Filling
10 (1 ounce) squares semisweet baking chocolate
2 cups heavy cream
2 tablespoons rum
Icing
1 (6 ounce) package semisweet chocolate bits
Cake: Preheat oven to 375 degrees F. Line a jellyroll pan with wax paper; grease.
Sift flour, cocoa, baking powder and salt together twice; set aside.
Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemon−colored.
Slowly beat in sugar, 1 tablespoon at a time. Mixture will become very thick. Transfer to large mixing
bowl. Beat in water and vanilla extract. Slowly add flour mixture; beat until smooth. Pour into
prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen
from pan. Turn out on rack; remove wax paper. Invert; cool completely.
Filling: Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly;
stirring constantly, until chocolate melts. Transfer to medium−size mixing bowl. Stir in rum; chill 1 to
2 hours.
Beat with electric mixer until stiff and thick.
Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling;
spread to form even layer 1 1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour.
Prepare icing. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until
butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room
temperature. Spread over top of cake. Chill until frosting sets.
Cut cake into 12 squares; arrange on decorative plate.
Gypsy John 541

Halekulani Coconut Cake
1/4 teaspoon salt
7 egg yolks
1/2 cup water
7 egg whites
Sift together dry ingredients and set aside. Beat together egg yolks, cooking oil, water and vanilla
extract with wire whip. Mix egg mixture into dry ingredients and blend well. Beat egg whites until stiff
and in peaks. Fold into other mixture.
Line cake pans with paper. turn batter into cake pans and bake at 325 degrees F to 350 degrees F for
25 to 30 minutes. Do not overbake. Use whipped cream for filling and frosting. Sprinkle coconut
between and on top and sides of cake.
Filling
1 pint whipped cream
Freshly grated coconut
Whip the cream and add the sugar. Fill between layers and sprinkle with coconut. Frost top and sides
and sprinkle with coconut. Keep in refrigerator.
Halekulani Coconut Cake 542

Hazelnut Cake
1 1/2 cups chopped raw hazelnuts
8 tablespoons (1 stick) unsalted butter
1 cup cake flour
1/2 teaspoon salt
1/2 cup crushed pineapple, drained
1 teaspoon cinnamon
7 egg yolks
Confectioners' sugar for dusting
Preheat oven to 350 degrees F. Lightly butter a 9−inch cake pan that has been lined with wax paper on
the bottom. Dust lightly with flour.
In a food processor, combine hazelnuts, sugar, butter, flour, baking powder, salt, pineapple and
cinnamon, processing until blended. Add the egg yolks 1 at a time, making sure that each one is
blended before the next one is added. The batter will be very thick.
Spread batter evenly in prepared pan. Remove air bubbles by tapping pan lightly.
Bake 30 to 40 minutes, or until a wooden toothpick inserted in the cake comes out clean.
Cool cake on a rack for 10 minutes. Dust the top with confectioners' sugar before serving.
Makes about 10 servings.
Hazelnut Cake 543

Heath® Bar Cake
2 cups brown sugar
1/2 teaspoon salt
1 egg
1 cup milk
6 Heath® Bars, broken in small pieces
Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and
Heath® Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x
9−inch cake pan. Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake.
Heath® Bar Cake 544

Heaven and Hell Cake
Angel Food Cake
2/3 cup cake flour
1 cup egg whites
1 pinch salt
1 teaspoon cream of tartar
Preheat oven to 375 degrees F. Cut parchment paper or wax paper to fit the bottom of a 10−inch round
cake pan. Do not grease the pan or paper. Sift together flour and confectioners' sugar. Set aside.
Place egg whites in the bowl of a heavy−duty mixer. Beat slowly while adding the salt and cream of
tartar, then continue beating for 1 minute, or until soft peaks form. Increase speed to medium; add
sugar, by tablespoons until it is all incorporated, then beat 1−1/2 minutes longer. When egg whites are
still, add vanilla and almond extracts. Remove bowl from mixer and sprinkle half the flour−sugar
mixture over the egg whites. Fold in with rubber spatula; sprinkle with remaining flour−sugar mixture
and fold again, using a minimum number of strokes so that the egg whites do not deflate. Gently spoon
mixture into the prepared pan and bake for 40 to 50 minutes or until golden brown. Do not over bake
or the cake will sink in the middle.
Devil's Food Cake

1/2 cup powdered cocoa
1 cup strong coffee
1/2 cup shortening
2 eggs
3/4 teaspoon salt
Preheat oven to 350°F. Oil and flour a round 10−inch cake pan. Sift cocoa into mixing bowl, then
drizzle in the coffee while whisking to make a smooth paste. Set aside.
Combine shortening, sugar, vanilla extract and eggs and beat for 2 minutes at medium speed. In a
separate bowl, sift together flour, salt, baking powder and baking soda. Alternately add the
coffee−cocoa mixture and the flour mixture to the egg−sugar mixture and continue beating until
incorporated. Pour batter into prepared pan and bake for 30 minutes.
Peanut Butter Mousse

2 cups peanut butter, room temperature
3/4 cup heavy cream
Heaven and Hell Cake 545

Into the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat into
he confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and
fluffy. If mixture looks lumpy, add 2 tablespoons of heavy cream. It may not smooth out, but it will be
easier to blend. Transfer mixture to another bowl and set aside. Place the heavy cream in the electric
mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside.
Ganache
2 pounds chocolate, chopped
2 cups cream
In a saucepan, over medium heat, bring the cream to a boil and stir in chocolate. Remove from heat,
cover pan and let chocolate melt. Whisk to combine thoroughly, then let cool to room temperature.
To Assemble
When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the
longer the better), so that you now have four cake layers. To slice angel food cake, spray the knife with
oil. Holding the top of the cake with your flat open hand, use a sawing action to slice through. Do not
put pressure on the knife, or the cake might tear; just let the sawing action do its work. (If the cake
sinks in the center, fill it in with some extra mousse. Make this the top part 1 layer and it will be easier
to level off.) Place 1 layer of devil's food cake on a plate and spoon a third of the peanut butter mousse
on top. Add a layer of angel food cake, then spread with another third of the mousse. Add second
devil's food layer, then remaining mousse. Top with remaining angel food layer. Whisk the ganache,
then spread over the cake with a spatula, frosting both top and sides generously. Refrigerate for at
least two hours before serving.
Serve chilled; slice with warm, wet knife.
Heaven and Hell Cake 546

Heavenly Hash Cake
Cake
4 eggs
1 (16 ounce) can Hershey's syrup
1 cup flour
Preheat oven to 350 degrees F. Grease and flour a 13 x 9−inch pan.
Use mixer for cake and icing. Cream butter and sugar; add eggs, chocolate syrup and vanilla. Stir until
blended. Sift flour and baking powder together. Gradually add flour mixture and beat well. Pour into
pan. Bake 30 minutes. If baking in an electric oven, reduce heat to 325 degrees F after 10 minutes. The
last five minutes of baking time, begin making icing.
Filling
1 small package miniature marshmallows
At proper baking time, remove cake and immediately top with 1 layer of miniature marshmallows and
sprinkle with pecans. Then pour warm icing on top. As the cake cools, the marshmallows will melt,
forming a creamy layer between cake and fudge−like icing.
Icing
11 tablespoons evaporated milk
In double boiler melt chocolate and margarine. Add confectioners' sugar and blend. Remove mixture
from heat and add evaporated milk and vanilla extract. Beat until creamy. Keep over hot water until
cake is done.
Cake may be served while warm or after cooling.
Heavenly Hash Cake 547

Honey Cake
2 1/4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup soft margarine
1 cup honey
1 egg
1 cup applesauce
Combine flour, salt, baking soda and cinnamon in a mixing bowl. Cut in margarine. Add remaining
ingredients; beat well. Stir in 3/4 cup raisins, if desired. Bake in a greased and floured 13 x 9−inch pan
at 350 degrees F until the cake tests done, about 40 minutes.
Honey Cake 548

Hot Fudge Cake
6 tablespoons cocoa divided
1/4 teaspoon salt
1/2 cup milk
Whipped cream or ice cream, optional
In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk,
oil and vanilla extract until smooth. Spread in an ungreased 9−inch square baking pan.
Combine brown sugar and remaining cocoa and sprinkle over batter. Pour hot water over all the
batter, do not stir.
Bake for 35−40 minutes.
Serve warm. Top with whipped cream or ice cream if desired.
Hot Fudge Cake 549

Hot Milk Cake
4 eggs
1 1/4 cups milk
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating
until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla extract
and beat at low speed until smooth.
In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter,
beating until combined. Pour into a greased 13 x 9−inch baking pan. Bake at 350 degrees F for 30 to 35
minutes or until cake tests done. Cool on a wire rack.
Hot Milk Cake 550

Hummingbird Cake
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups mashed bananas
1 cup ground pecans
DO NOT DRAIN PINEAPPLE. Mix flour, baking soda, salt, cinnamon and sugar. Add all other
ingredients. Stir until mixed well. Divide into 3 greased and floured pans. Bake at 350 degrees F for 30
to 35 minutes.
Cream Cheese Icing

Cream cheese and butter together. Add vanilla extract and sugar.
Hummingbird Cake 551

Hundred and One Holes Cake (T&T)
1 package white cake mix
I small package cherry Jell−O
1 can cherry pie filling
Make cake according to package directions. Let cool approximately 20 minutes.
Poke holes all through cake with meat fork.
Make Jell−O according to package directions. Slowly pour Jell−O over cake. Refrigerate until
thoroughly chilled.
Spread cherry pie filling over top of cake. Spread Cool Whip over top of pie filling. Refrigerate.
Hundred and One Holes Cake (T&T) 552

Iowa Applesauce Cake
1/2 cup margarine or butter
1 egg
1 cup raisins
In a large mixing bowl, beat butter or margarine for 30 seconds. Add both sugars and egg; beat until
combined. Stir together flour, baking powder, baking soda and spices. Add flour mixture alternately
with applesauce to butter mixture. Stir in raisins and nuts. Pour batter into a greased 13 x 9−inch
baking pan and spread evenly. Bake at 350 degrees F for 30 to 35 minutes, or until a wooden pick
inserted near the center comes out clean. Cool in pan on wire rack.

4 1/2 to 4 3/4 cups sifted confectioners' sugar
Beat together cream cheese, softened butter or margarine and vanilla extract until light and fluffy.
Gradually beat in 2 cups of the confectioners' sugar. Beat in remaining 2 1/2 to 2 3/4 cups
confectioners' sugar to make a spreadable frosting. Spread on cake. For a decorative finish, set a doily
lightly on frosted cake and sprinkle lightly with a mixture of cinnamon and nutmeg. Carefully remove
the doily.
Iowa Applesauce Cake 553

Irish Oatmeal−Whiskey Cake
Nut Topping
6 tablespoons unsalted butter, softened
1 tablespoon Irish whiskey
1 cup chopped nuts
1/2 cup grated unsweetened coconut
Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Set aside.
Cake
1 cup quick−cooking oatmeal
2 tablespoons Irish whiskey
2 large eggs
1 1/2 cups flour
Lightly grease and flour a 9−inch round or square cake pan. Set aside. Place oatmeal in a heatproof
mixing bowl. Pour boiling water over oatmeal; allow to stand for 20 minutes. Cream butter and sugars
until light and fluffy. Beat in whiskey and eggs. When well combined, stir in oatmeal mixture.
Combine flour, cinnamon and baking soda. When well combined, stir into oatmeal mixture. Beat until
well mixed. Pour oatmeal batter into prepared pan. Bake at 350 degrees F for 30 minutes or until a
wooden pick inserted in the center comes out clean and cake is golden. Remove from oven.
Preheat broiler. Spread Nut Topping over top of the warm cake. Place under preheated broiler; broil
for 5 minutes or until topping is bubbling and toasted. Remove from broiler and allow to cool on wire
rack at least 15 minutes before cutting.
Irish Oatmeal−Whiskey Cake 554

Italian Cream Cake
5 extra large eggs, separated
1/2 cup butter
1/2 cup margarine
1/2 teaspoon salt
1 cup buttermilk
2 cups flour
1 cup finely chopped pecans
1 (3 1/2 ounce) can flaked coconut
Have ALL INGREDIENTS AT ROOM TEMPERATURE. Beat egg whites until they form soft peaks.
Slowly add 1/2 cup sugar and beat until consistency of meringue. Set aside.
Cream butter, margarine, remaining sugar, salt and vanilla extract, adding egg yolks one at a time
until consistency of whipped cream. Stir baking soda into buttermilk. Add this mixture alternately
with flour to butter mixture, beginning and ending with the flour. Fold in egg white mixture, then
pecans and coconut. Pour batter into 3 (9−inch) cake pans, the bottoms of which have been greased
and floured. Bake at 325 degrees F for approximately 40 minutes. Cool and remove from pans. Frost
cakes and sides of cooled cake with Italian Cream Frosting. Cake should be refrigerated if not eaten
the day it is made. Serves 16 to 20.
Italian Cream Frosting

3/4 cup butter
1 1/2 (1 pound) boxes confectioners' sugar
Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.
Italian Cream Cake 555

Jam−Filled Carrot Cake
4 eggs, separated
1 cup carrots, grated
1 cup walnuts, finely chopped
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup vegetable oil
2 1/2 teaspoons hot water
Preheat oven to 350 degrees F. Grease a 13 x 9−inch baking pan, and line with greased wax paper.
Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens. Stir in carrots,
nuts, flour, baking powder, nutmeg, cinnamon, vanilla extract, salt and oil. Mix together hot water and
soda and stir into flour mixture.
Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white
mixture into flour mixture.
Turn mixture into prepared pan, and bake for 45 minutes or until done. Cool.
Slice in half horizontally, to form two layers.
Filling
1/2 cup strawberry, apricot or raspberry jam
Soften cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A
food processor works well for this.
Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top
layer of the cake carefully on top of the jam.
Frosting
Beat whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost
the entire cake with whipped cream.
Jam−Filled Carrot Cake 556

Judy's Apple Slab Cake
2 tablespoons flour
1/2 teaspoon salt
1 1/2 to 2 cups granulated sugar
1 cup solid vegetable shortening
2 egg yolks
8 tablespoons water
6 teaspoons warm water
14 to 16 medium tart apples, pared and sliced
1 teaspoon butter
To make crust: Combine 3 cups flour, salt, 3 tablespoons sugar and baking powder in bowl. Cut in
shortening using pastry blender or two knives.
In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture. Mix well until dough
forms a ball. Separate into 2 balls. Roll one ball to cover width and length of jellyroll pan. Press onto
bottom and up sides of lightly greased pan.
To make apple filling: Arrange apple slices over crust. Combine remaining 2 tablespoons flour,
remaining 1 1/2 to 2 cups sugar and the cinnamon. Sprinkle this mixture over apples. Dot with 2
tablespoons butter and sprinkle with lemon juice.
Roll out second ball of dough to make top crust. Place over fruit and pinch edges to seal. Bake 1 hour
or until crust is light golden brown.
When pie is done, remove from oven and cool completely on wire rack.
Make glaze by blending powdered sugar with remaining 1 teaspoon butter. Slowly add remaining 6
teaspoons warm water and mix until smooth. Top cooled cake with glaze.
Although this dessert is called a cake, the consistency is more similar to that of a pie.
Judy's Apple Slab Cake 557

Juicy Coconut Raspberry Cake
Makes 1 cake
Dough
5 1/2 ounces (125g) butter or margarine
1/4 cup (1/2dl) granulated sugar
1 egg yolk
1 1/2 cups (3dl) all−purpose white flour
Coconut Creme
7/8 cup (1 3/4dl) granulated sugar
Pinch salt
1/4 cup (1/2dl) maizena flour (cornstarch)
3/8 cup (3/4dl) all−purpose wheat flour
2 1/2 cups (5dl) milk
4 egg yolks
2 ounces (50g) butter or margarine
2 cups (4dl) coconut flakes
2 teaspoons vanilline sugar
1 − 2 tablespoons arrack, rum, or brandy
Quickly mix the ingredients for the dough and leave in a cool place for a while.
Butter the bottom of a dish, diameter approximately 24 cm / good 9−inch and preferably with
removable edges.
Don't butter the walls, because the dough will slide down while baking if you do. Put the dough in the
dish, covering the walls to about 3 cm /1 1/4 inch. Bake in the lower part of the oven at 175°C/350°F for
about 20 minutes.
Mix sugar, salt, maizena flour, flour, and milk in a saucepan. Heat while stirring and let thicken.
Gently simmer while stirring continuously for about 2 minutes.
Add egg yolks, fat, and coconut flakes. Stir vigorously and simmer for 1 minute while stirring all the
time.
Let cool, stir occasionally, and flavor with vanilline sugar and liquor.
Fill the dough crust with the cold creme and decorate with raspberries.
Juicy Coconut Raspberry Cake 558

Kentucky Cream Cake
1/2 cup shortening
1/2 cup margarine
5 egg yolks
1 cup buttermilk
1 cup coconut
2/3 cup chopped nuts (pecans)
5 egg whites, beaten
Cream shortening, margarine and sugar. Add egg yolks, one at a time, beating after each addition.
Add flour and baking soda, alternately with buttermilk. Add vanilla, coconut and nuts. Beat egg whites
until stiff and fold into batter. Bake in 2 or 3 (8 x 8 x 2−inch) layers in preheated 350 degree F oven for
35 to 40 minutes.
Kentucky Cream Cake Frosting

1 (1 pound) box powdered sugar
Chopped nuts (pecans)
Cream the cream cheese, margarine, sugar and vanilla extract. Frost cake with this and sprinkle with
chopped nuts.
Kentucky Cream Cake 559

Kentucky Jam Cake
1 cup margarine, soft
5 eggs
1 cup seedless blackberry jam
3 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup buttermilk
1 cup chopped nuts
1 cup chopped dates
Cream margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Add
jam and beat well. Add sifted flour, baking soda, salt, cloves and allspice alternately with buttermilk,
beating until smooth. Stir in nuts and dates. Pour into 4 (9−inch) layer pans, lined on the bottom with
paper. Bake at 325 degrees F about 35 minutes. Cool and spread frosting between layers and on top of
cake.
Frosting
2 cups packed light brown sugar
2 tablespoons corn syrup
Dash of salt
1/3 cup cream
In large saucepan mix all ingredients. Bring to a boil; cover and cook 3 minutes. Uncover and cook to
236 degrees F on a candy thermometer or until a small amount of mixture forms a soft ball when
dropped in cold water. Cool 5 minutes, then beat until thick. If too stiff, add a little hot water.
Kentucky Jam Cake 560

Kitty Litter Cake
1 (18.25 ounce) box spice or German chocolate cake mix
1 (18.25 ounce) white cake mix
1 package white (vanilla) sandwich cookies
1 large box vanilla instant pudding mix
Green food coloring
12 small Tootsie Rolls
1 new kitty litter box
1 new kitty litter box liner*
1 new pooper scooper
* Buy the "unperfumed" kind
Prepare cake mixes and bake according to directions, and bake in any size pans.
Prepare pudding mix according to package directions and chill until ready to assemble. Crumble white
sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about
1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or
shake in jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining
white cookie crumbs and the chilled pudding. You probably won't need all of the pudding. Mix it with
the cake and feel it; you don't want it soggy, just moist. Gently combine.
Line a new, clean kitty litter box. Put mixture into litter box.
Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable. Shape ends
so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls and bury in mixture.
Sprinkle the other half of cookie crumbs over top. Scatter green cookie crumbs lightly over the top,
this is supposed to look like the chlorophyll in kitty litter.
Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of
the cake and sprinkle with cookie crumbs. Or, only spread 5 of the remaining Tootsie Rolls over the
top. Take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly
with cookie crumbs.
Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new
pooper scooper.
Kitty Litter Cake 561

Lady Baltimore Cake
Cake Batter
1/2 teaspoon salt
3/4 cup butter
4 egg whites
1 cup milk
Sift together flour, baking powder and salt several times. Set aside. Cream butter until very soft, then
work in 1 cup of the sugar, a little at a time, until mixture is light and fluffy. Add flour and milk
alternately, starting with one−fourth of the flour. Stir only until mixed, then stir in one−third of the
milk. Follow this procedure, ending with flour. Beat egg whites until they stand in peaks, then beat in
remaining sugar, a little at a time, making sure you incorporate all the sugar into the meringue. Fold
meringue into batter, gently but thoroughly, until all white patches have disappeared. Mix in almond
extract. Grease and flour three (9−inch) cake pans. Pour batter into pans, dividing it equally. Bake in a
preheated 350 degrees F oven for 25 to 30 minutes or until cake pulls away from side of pan or a
wooden pick inserted in center comes out dry. Cool for 5 minutes, then turn out on cake racks.
Syrup
1/2 cup water
While cake bakes, make a thick syrup with sugar and water. Bring slowly to a boil, then boil for 6 or 7
minutes. Flavor with almond extract. Spoon this syrup over the cake while it is still hot. Then cool the
cake.
Filling
White Mountain Frosting
2 cups pecans or walnuts, coarsely chopped
1 cup figs, coarsely chopped
1/2 cup raisins
Brandy and sherry (optional)
Prepare White Mountain Frosting and divide in half. Chop nuts, figs and raisins (they may be soaked
overnight in brandy or sherry) and add to half of the frosting.
To finish the cake, place bottom layer on a very large, flat cake plate; spread with half the nut−fruit
filling. Cover with second layer and the remainder of the filling. Place third layer on top. Frost sides
and top with remainder of White Mountain Frosting.
Lady Baltimore Cake 562

Lane Cake
3/4 teaspoon salt
1 cup milk
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)
Filling
8 egg yolks
1 cup raisins
1/4 to 1/2 cup Bourbon
1/2 cup sliced maraschino cherries
Frosting
2 tablespoons plus 2 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
Dash of salt
Cake: Cream butter: gradually add sugar, beat in well.
Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites.
Pour batter into 3 greased and floured 9−inch round cake pans. Bake at 325 degrees F for 25 minutes
or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans
and cool completely.
Spread filling between layers and on top of cake; spread sides with the frosting. Garnish with pecan
halves, if desired.
Filling: Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring
constantly, about 20 minutes until thickened. Remove from heat, and stir in remaining ingredients.
Cool completely.
Icing: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric
mixer or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until
Lane Cake 563

stiff peaks form. Remove from heat. Add vanilla extract; beat an additional 1 minute or until the
mixture is thick enough to spread.
Lane Cake 564

Lazy Daisy Cake
Beat:
2 eggs
1 cup flour
1/4 teaspoon salt
Heat 1/2 cup milk and add 2 tablespoons butter. Add to the above mixture and mix well. This will be a
thin batter. Bake in a prepared 9 x 13−inch baking pan in a 375 degree F oven until done. When cake is
done pour the following mixture over the top.
Icing
4 tablespoons cream
1 cup coconut
Mix and pour over top of cake. Return to oven for a few minutes, to lightly brown the coconut. Then
remove from oven.
Lazy Daisy Cake 565

Lemon Balm Cake
24 lemon balm leaves
6 extra large eggs
4 extra large egg yolks
2 1/2 cups unbleached white flour
1/2 teaspoon salt
Zest from 1 lemon
Preheat oven to 375 degrees F and generously butter and lightly flour a 13 x 9−inch baking pan.
Arrange part of the lemon balm leaves in the bottom of the baking pan, reserving the remaining leaves
for the cake.
Combine eggs, yolks and sugar in the bowl of an electric mixer and beat until pale yellow and very
thick. Sift the flour with the salt three times. Slowly fold the flour into the egg mixture, a third at a
time. Carefully fold the melted butter into the batter in thirds. Fold in the lemon zest and reserved
lemon balm leaves. Bake the cake in the center of the oven until the top is a pale golden brown and a
cake tester comes out clean, about 35 to 40 minutes. Do not overbake.
Cool the cake completely before removing from the pan. Sprinkle the inverted cake lightly with vanilla
sugar
Serve plain or with whipped cream if desired. Garnish with lemon balm and lemon slices.
Lemon Balm Cake 566

Lemon Butter Layers with Nut Crunch
1/2 teaspoon salt
1 cup butter
6 eggs, unbeaten
Lemon Cream Filling

1 (4 ounce) box lemon pudding and pie filling mix
2 cups water
3/4 cup butter
Nut Crunch
3/4 cup walnuts or almonds
Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming
well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1
minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10−inch tube pan,
greased on bottom. Bake at 325 for 55 to 60 minutes until cake springs back when touched lightly in
center. DO NOT INVERT. Cool.
Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons
Nut Crunch on each layer and on top.
Lemon Cream Filling: Prepare lemon pudding and pie filling mix using sugar and water. Cool to
lukewarm. Cream butter. Gradually add filling, beating well. Cool thoroughly.
Nut Crunch: Heat sugar in small skillet until sugar melts and is golden brown. Stir in walnuts or
almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets
of wax paper and crush with hammer or rolling pin.)
Lemon Butter Layers with Nut Crunch 567

Lemon Crackle Cake
20 (2−inch square) soda crackers
1 cup flour
1 cup coconut
Crush crackers in bowl; add brown sugar, flour and baking soda. Work in butter; add coconut. Pat 3/4
of mixture into a greased and floured 8− or 9−inch baking pan. Carefully spread on filling. Cover with
remaining crumb mixture. Bake at 350 degrees F for 30 to 35 minutes or until slightly brown.
Lemon Filling
1 cup cold water
2 eggs, beaten
Juice of 2 lemons or 1/2 cup lemon juice
1/4 cup butter
In saucepan, combine sugar and cornstarch. Gradually stir in water. Add remaining ingredients. Cook
over medium heat until thickened. Cool before adding to cake.
Lemon Crackle Cake 568

Lemon Gold Cake
1 teaspoon salt
6 eggs, separated
3/4 cup cold water
Sift together flour, sugar, baking powder and salt. Make a well and add in order the oil, egg yolks,
water, lemon juice and rind. Beat well. Add cream of tartar to egg whites and beat until very stiff. Pour
egg yolks mixture gradually over the egg whites and blend thoroughly. Pour into 4 greased and floured
8−inch pans. Bake at 325 degrees F approximately 30 minutes or until top springs back when lightly
touched.
Frosting
1/3 cup lemon juice
4 egg yolks, beaten
1/2 cup water
Dash of salt
1 cup coconut (optional)
Mix sugar and flour. Add lemon juice, rind and extract. Beat well. Add well−beaten egg yolks. Add
water, butter and salt. Cook in top of double boiler until mixture thickens. Cool. Spread on layers and
sides of assembled cake. If desired, sprinkle layers and sides with coconut.
Lemon Gold Cake 569

Lemonade Layer Cake
Cake
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted
butter, room temperature
3 tablespoons frozen lemonade concentrate, thawed
4 large eggs
1 cup whole milk
Frosting
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons minced lemon zest
1/2 teaspoon lemon oil
Lemon zest for garnish
Cake: Preheat oven to 350 degrees F. Butter two 9−inch−square nonstick cake pans with 2−inch−high
sides; line bottoms with parchment paper; butter paper.
Sift flour, baking powder and salt into medium bowl; set aside.
Using electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add
sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate,
zest and vanilla extract. Beat in eggs one at a time, scrapping down sides occasionally. Continue to beat
until mixture is smooth. On low speed beat in dry ingredients alternately with milk in 3 batches,
beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared
pans.
Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on
racks.
Frosting: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl
until light and fluffy. Gradually beat in sugar, scrapping down sides of bowl occasionally. Beat in zest,
vanilla extract and lemon oil until mixture is smooth and fluffy, about 4 minutes.
To Assemble: Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat
side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. spread
remaining frosting over top and sides of cake.
Do−ahead tip: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room
temperature 2 hours before serving.
Lemonade Layer Cake 570

Optional garnish: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.
Lemonade Layer Cake 571

Lemony White Cake with Milk Chocolate Ganache
1/2 teaspoon salt
2 teaspoons finely grated lemon zest
1/2 cup egg whites (from about
4 large eggs)
1 1/4 cups milk
Milk Chocolate Ganache

Zest of 2 lemons removed in long strips with a vegetable peeler
2 cups heavy whipping cream
4 tablespoons (1/2 stick) unsalted butter, softened
20 ounces milk chocolate, cut into 1/4−inch pieces
4 ounces bittersweet chocolate, cut into 1/4−inch pieces
Butter two 9−inch round pans, 1 1/2 to 2 inches deep, and line with buttered parchment or wax paper.
Set a rack at the middle level of the oven and preheat to 350 degrees F.
Sift the cake flour, baking powder and salt onto a piece of parchment or wax paper and set aside.
Using an electric mixer set at medium speed, beat the butter and sugar until light, about 3 minutes.
Beat in the lemon zest and extract.
In a bowl, whisk together the egg whites and milk.
Add a third of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down
bowl and beaters. Beat in half the milk and egg white mixture until incorporated, then beat in another
third of the flour mixture. Scrape bowl and beaters. Beat in remaining liquid until absorbed, followed
by remaining flour mixture. Scrape well after each addition.
Divide batter between prepared pans and smooth top evenly. Bake for about 30 to 35 minutes, until
well risen and a wooden pick inserted in the center emerges clean. Cool layers in pans for 5 minutes,
then invert to racks to cool. Peel off paper. If prepared in advance, double−wrap layers in plastic wrap
and chill for up to several days or freeze.
Milk Chocolate Ganache: Place the pieces of zest in a saucepan and add the cream. Place over low heat
and bring to a simmer. Remove from heat and allow to steep about 5 minutes. Remove zests from
cream with a slotted spoon and discard them. Add butter to the cream and bring to a boil over low
heat. Remove from heat and add chocolates. Shake pan to submerge chocolate and allow to stand 5
minutes. Whisk smooth, then cool to room temperature. Ganache will thicken to spreading consistency.
To finish, put one layer right side up on a platter or cardboard. Place ganache in mixer bowl and beat
until light, about 20 seconds. Using an offset spatula, spread the layer with about a third of the
ganache. Place the other cake layer upside down on the ganache, so that the smooth bottom of the cake
layer is uppermost. Spread the top and sides of the cake evenly with most of the remaining ganache,
Lemony White Cake with Milk Chocolate Ganache 572

but save about 1/2 to 1/3 cup to pipe decorations on top of the cake.
After smoothing the outside of cake, use a pastry bag fitted with a medium star tube and pipe a series
of rosettes around the top rim of the cake.
Storage: Keep the cake at a cool room temperature before serving. Keep leftovers under a cake dome
at a cool room temperature or covered with plastic wrap in the refrigerator.
Lemony White Cake with Milk Chocolate Ganache 573

Light Banana Coconut Cake
1/4 teaspoon salt
3/4 cup mashed banana
1/4 cup egg substitute
1/4 cup skim milk
1 tablespoon coconut flakes
Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine banana and next 4 ingredients; add to dry mixture, stirring until moistened.
Combine coconut and cinnamon; set aside.
Coat an 8−inch square pan with cooking spray. Spoon batter into pan; sprinkle with coconut mixture.
Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a
wire rack 5 minutes. Remove from pan; let cool on wire rack.
8 servings.
Light Banana Coconut Cake 574

Lorraine Mosley's Saucepan Chocolate Cake
4 tablespoons cocoa
1 cup water
In a medium or large saucepan, mix all ingredients and bring to a boil then turn off heat.
Then combine:
2 cups flour
1/2 teaspoon
Add to the cocoa/butter mixture.

1/2 cup buttermilk plus 1 teaspoon baking soda
Add to mixture in saucepan.
Preheat oven to 350 degrees F. Grease and flour a 9 x 13−inch cake pan. Pour cake batter in prepared
pan and bake 35−40 minutes.
When cake is done, pierce cake with a fork and pour hot icing over hot cake.
DO NOT WASH SAUCEPAN!!! Make icing in it just before cake is done!!!
Frosting
In same saucepan bring to a boil:

4 tablespoons cocoa
Pinch of salt
6 tablespoons milk
Add to hot mixture:

1 box powdered sugar, sifted
Mix well and pour hot frosting over hot cake.
Footsie Note: The first time Lorraine brought me some of this, she said taste it, it's better warm. I ate
half the plate! It ain't half bad 2 days later either − if it lasts that long!
Lorraine Mosley's Saucepan Chocolate Cake 575

LuAnn's Coconut−Cherry Cake with Cherry−Coconut
Frosting
Yield: 1 (13 x 9 x 2−inch) frosted cake
Cake
3 eggs
1 cup plus 6 tablespoons flour
1/2 (10−ounce) jar maraschino cherries (reserve juice),
chopped and well drained
Frosting
2 tablespoons reserved maraschino cherry juice, or as needed
to yield desired consistency
2 tablespoons well−drained, finely chopped maraschino cherries
2 drops red food color
1/2 cup each toasted chopped pecans and coconut, completely cooled
To make the cake:
1. Preheat the oven to 350 degrees F. Spray a 13 x 9 x 2−inch baking pan with no−stick cooking spray;
set aside. (I have also baked mine in a 15 x 10 x 1−inch pan, for a more bar−like snack cake).
2. In an electric mixer, cream the butter or margarine, and sugar. Beat in the eggs, one at a time. Beat
in the extracts. Add the flour, beat just until blended. Fold in the coconut, nuts and cherries. Spread
the batter evenly into the prepared pan.
3. Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted in the center comes
out clean. Place pan on a wire rack to cool. Meanwhile, toast the coconut and pecans for the frosting
right away, so they'll have time to cool also. Prepare the frosting.
To make the frosting:
1. In an electric mixer, cream together the powdered sugar, butter or margarine, and almond (or
vanilla) extract. Add enough maraschino cherry juice to yield the desired consistency. Fold in the
chopped maraschino cherries.
2. When the cake has completely cooled, spread with the prepared frosting. Sprinkle with cooled,
toasted pecans and coconut.
LuAnn's Coconut−Cherry Cake with Cherry−Coconut Frosting 576

Macaroon Cookie Cake
1 teaspoon salt
1/2 cup soft shortening
3 large eggs
3 ounces semi−sweet chocolate, melted
Macaroon Topping
2 cups flaked coconut
2 tablespoons flour
2 tablespoons cream or evaporated milk
Prepare macaroon topping by combining all ingredients in a small bowl. Generously grease bottom
only of a 9 x 13−inch pan. Heat oven to 350 degrees F.
For cake, put all cake ingredients into a large bowl. Beat on low speed until blended, then beat for 3
minutes on medium speed. Scrape down bowl occasionally. Pour into prepared pan, spreading to edges.
With teaspoon, carefully drop topping all over top of cake. Don't try to spread. As the cake bakes, the
topping will drop to middle of cake to make little macaroon pockets.
Bake at 350 degrees for 45−50 minutes until the top springs back when touched lightly in center.
Cool completely and ice with a chocolate butter cream frosting.
Macaroon Cookie Cake 577

Magnolia Petal Cake with Buttercream Icing
1 teaspoon salt
1/2 cup milk less 1 tablespoon
1/2 cup water less 1 tablespoon
2/3 cup shortening
Sift first four ingredients into bowl. Add water, milk and flavorings. Drop in shortening and beat three
minutes. Add egg whites and beat three minutes. Bake at 375°F until it tests done.
You can use two 9−inch round pans or a 13 x 9−inch pan or cupcake pan.
Buttercream Icing
6 cups confectioners’ sugar, divided
1/4 cup shortening
6 to 8 tablespoons milk, divided
In large bowl, combine 3 cups of the confectioners’ sugar, butter, shortening, vanilla and 4 tablespoons
of milk. Beat until smooth. Add remaining confectioners’ sugar and beat until fluffy. Add more milk as
needed to reach spreading consistency.
Magnolia Petal Cake with Buttercream Icing 578

Mama's Never Fail Chocolate Cake
3 cups flour
1 cup cocoa
1 cup sour milk
1 cup boiling water
2 eggs
1 cup shortening
Add cocoa to boiling water. Add all other ingredients together in a bowl then add cocoa mixture.
Bake at 375 degrees F for about 40 minutes.
Top with your favorite chocolate frosting...really yummy.
Mama's Never Fail Chocolate Cake 579

Mamoo's Soggy Coconut Cake
1 scant cup Crisco
1 teaspoon salt
1 cup milk
6 egg whites, beaten stiff
The scant cup of Crisco is important − it is a scant and not a full cup. Pile the Crisco up on the cup and
level it off, then take a spatula and dig out a little rim of Crisco to make a scant cup.
Beat Crisco well with sugar and salt, making it very, very fluffy. Sift flour with baking powder; add
about a third of this to the sugar mixture and mix it well. Add about 1/2 cup of milk; add little more
flour, rest of the milk, ending with flour. Then add vanilla; mix well and fold in stiffly−beaten egg
whites. Mix well and pour into two pans greased and floured (or three 8−inch round pans). Bake at 350
degrees F, until a straw (wooden pick) comes out clean, about 25 to 30 minutes. Don't let cake brown.
Turn out onto cake racks to cool.
Filling−Frosting
Fresh coconut
2 1/2 cups coconut juice (add enough
water to make the 2 1/2 cups)
1/2 cup white corn syrup
Pinch salt
3 or 4 egg whites
Combine coconut juice, sugar, syrup and salt in a pan. Put it on early to let the sugar start dissolving.
When ready to make icing, don't stir this up around the sides of the pan because the sugar granules
will get back into the syrup as it cooks. Carefully stir from the bottom, turn the heat on and let it come
to a slow boil. As the sugar dissolves, take a spoonful or two of the syrup and put it on the layers of the
cake. Put the pan back on the stove,and let it cook a little more. Pour a few drops off the end of a spoon
into a cup of cold water to see if you can gather the little sample around the finger; take another
spoonful or two and put on the layers of the cake.
Beat 3 large egg whites or 4 small ones. As the syrup collects and makes an almost soft ball, slowly start
to add a little bit of the syrup to the egg whites that have formed soft peaks. Then, beating constantly,
when the syrup forms a nice soft ball, slowly add the syrup to the egg whites and beat, beat, beat, beat.
This should be a good fluffy−bodied egg white mixture. Let it get cold and add several handsful of
freshly grated coconut.
This is used as both filling and icing. It may ooze and slide off the cake, but just keep spooning it up
and piling it back on top. When ready to serve or when cake has as much filling and icing as it will
hold, sprinkle the rest of the coconut on top and pat it around the side.
Mamoo's Soggy Coconut Cake 580

NOTE: You can shorten the process by using a white cake mix and making three layers. For the
frosting−filling, spoon canned cream of coconut (in drink mix sections of supermarkets) over it and top
with Seven−Minute Frosting. Keep spooning the icing back over the cake several times during the day.
Mamoo's Soggy Coconut Cake 581

Mandarin Orange Cake
2 cups flour
2 small cans mandarin oranges (drained)
2 eggs
1 teaspoon salt
1 cup chopped nuts
Combine all ingredients together in large bowl, beat 3 minutes. Put into greased and floured 9 x
13−inch baking pan. Bake at 350 degrees F for 40 minutes.
Topping
4 tablespoons milk
Mix together in saucepan. Bring to boil. Boil 2 minutes. Pour over hot cake.
Mandarin Orange Cake 582

Maraschino Cream Cake
6 eggs
2/3 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons vanilla extract, divided
1 1/2 cups flour, sifted twice
1 cup maraschino cherry syrup (from a large bottle of cherries)
2 cups heavy cream, whipped
Maraschino cherries for decoration
Fill bottom of double boiler with water, and bring to a boil. Remove from heat.
Combine eggs, the 2/3 cup sugar and 1 1/2 teaspoons vanilla extract in top of the double boiler. Beat
over hot water for 3 to 4 minutes. Remove top of double boiler from the heat and continue to whip for
8 minutes on high speed.
Fold in the flour. Pour into a greased and floured 10−inch baking pan. Bake for 35 to 40 minutes at 350
degrees F. Cool.
Slice the cake into 3 thin layers. Sprinkle with Maraschino cherry syrup flavored with the almond
extract. Cover each layer with whipped cream flavored with the 1 tablespoon sugar and 1 teaspoon
vanilla extract. Decorate the top of the cake with whipped cream and whole cherries.
Maraschino Cream Cake 583

Marshmallow Strawberry Shortcake
1 box yellow cake mix
3 eggs
1 cup milk
Use electric mixer on low to moisten the mixture. Once it is moistened, turn the mixer up to medium
high and beat for 3 minutes. The batter will be very smooth and light and creamy.
In a separate bowl combine:
2 (10 ounce) packages completely thawed

frozen strawberries
3 ounces strawberry flavored gelatin
Mix this up really well.
Spray a 9 x 13−inch baking pan with Pam Cooking Spray and then put 1 cup of miniature
marshmallows and sprinkle them along the bottom of the pan. (You can use more to cover the pan if
you wish.)
Spread the cake batter evenly over the marshmallows. You should be able to smooth out the batter
without disturbing the marshmallows. The strawberry mixture goes on last. Do smooth it out gently
with the back of a spoon. Bake in preheated oven at 350 degrees F for 50 minutes.
Marshmallow Strawberry Shortcake 584

Marzipan Cake with Raspberry Sauce
8 ounces almond paste
3 eggs
1 tablespoon Kirsch (cherry liqueur)
Preheat oven to 350 degrees F. Grease one 8−inch round pan with butter and sprinkle with flour.
Combine sugar, butter and almond paste in a medium bowl; blend well. Add eggs, liqueur, flavoring.
Add flour and baking powder, and blend just to thoroughly mix ingredients.
Bake 40 to 50 minutes until a wooden pick comes out clean. Cool, then turn out onto a plate. Sift
confectioners' sugar over the top.
Raspberry Sauce
Rub raspberries through a sieve until all juice is extracted. Put 2 or more teaspoons of juice on a
dessert plate; serve cake on top of juice.
Marzipan Cake with Raspberry Sauce 585

Mayonnaise Cake
1 cup boiling water
1 cup dates, chopped
1 cup mayonnaise
2 cups flour
1 cup walnuts, chopped
Pour boiling water over dates and baking soda. Let cool. Mix sugar with mayonnaise, then add dates,
flour and walnuts. Bake in 2 (8− or 9−inch) round cake pans at 350 degrees F for approximately 30
minutes or until top springs back when lightly touched. Frost with confectioners' sugar frosting or
cream cheese frosting.
Mayonnaise Cake 586

Melting Orange Cake (Fondant à l'Orange)
Servings: 8
3 eggs
3/4 cups (6 ounces) granulated sugar
1/2 cup (3 ounces) flour
4 ounces quick mixing flour
2/3 cup (6 ounces) unsalted butter, melted
2 juiced and zested oranges
2 tablespoons orange liqueur (such as Triple Sec Liqueur)
1 orange (for decorating)
In bowl beat eggs. Stir in sugar, flours, baking powder, butter and orange zest. Pour into 9−inch round
greased cake pan and bake for 35 minutes or until a wooden pick inserted in center comes out clean.
Unmold while still warm and sprinkle with orange juice mixed with orange liqueur. Slice an orange
thinly for decoration. Place in center of cake.
Melting Orange Cake (Fondant à l'Orange) 587

Mexican Chocolate Cake
1 teaspoon cinnamon
1 cup water
1/2 cup oil
1/2 cup buttermilk
Sift together the sugar, flour, salt, baking soda and cinnamon. Set aside.
In a saucepan, place water, margarine, oil and cocoa powder. Bring to a boil and pour over dry
ingredients. Mix well.
Combine buttermilk, eggs, and vanilla extract. Add to the chocolate batter. Mix well. Pour into a
greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees F for 20 minutes.
Start frosting 5 minutes before cake is done.
Chocolate Fudge Frosting

6 tablespoons milk
1 pound box confectioners' sugar
Place margarine, cocoa powder and milk in a saucepan and bring to a boil. Be careful not to burn. Add
confectioners' sugar, vanilla extract and pecans. Mix well.
Poke holes in hot cake as soon as it comes out of the oven. Spread frosting on hot cake and serve from
pan.
The frosting recipe can be made into delicious fudge by reducing milk to 4 tablespoons.
Mexican Chocolate Cake 588

Minnehaha Cake
Cake
4 eggs, separated
3 cups sifted flour
1 cup milk
Pinch of salt
1 1/2 teaspoons almond extract
Beat egg whites until stiff. Set aside. Cream butter and sugar until fluffy; then beat in egg yolks. Add
flour and milk alternately to creamed mixture. Add baking powder and salt with the last addition of
flour. Fold in almond extract and egg whites. Bake at 350 degrees F for 35 minutes in 2 greased and
floured 8−inch square cake pans. Cool and remove from pans.
Filling
1 cup raisins, puffed and chopped
1 cup grated coconut, divided
1 recipe Seven Minute Icing
Make one recipe Seven Minute Icing. Puff raisins by steaming in a colander 2 hours. Reserve 1/2 cup
coconut; mix all other filling ingredients with Seven Minute Icing. Use filling between layers and on top
of cooled cake. Ice top and sides of cake with a second recipe of Seven Minute Icing and sprinkle
reserved 1/2 cup coconut on top. Cake is better if prepared the day before.
Seven Minute Icing

2 egg whites
5 tablespoons water
1 1/2 teaspoons light corn syrup
Place ingredients except vanilla extract in top of double boiler and beat until thoroughly blended. Place
over rapidly boiling water. Beat constantly with rotary beater for 7 minutes. Remove from heat and
add vanilla extract. Continue beating until mixture reaches spreading consistency.
Minnehaha Cake 589

Miracle Whip Chocolate Cake
4 tablespoons cocoa
Dash of salt (optional)
1 cup Miracle Whip
1 cup cold water
Preheat oven to 350 degrees F. Grease an 11 x 7−inch glass baking pan.
Sift together dry ingredients. Gradually add liquid ingredients, mixing well. Bake for about 20 to 25
minutes. Let cool completely before frosting.
Miracle Whip Chocolate Cake 590

Mississippi River Mud Cake
3 eggs
3/4 cup flour
Dash of salt
1 (10 1/2 ounce) package miniature marshmallows
Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Combine flour,
cocoa, baking powder and salt; add to creamed mixture. Stir in vanilla extract and nuts. Spoon batter
into greased 13 x 9−inch baking pan. Bake at 350 degrees F for 15 to 18 minutes or until top is barely
soft to touch. Remove cake from oven; cover top with marshmallows. Return to oven 2 to 3 minutes or
until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate
Frosting. Cool thoroughly before cutting cake into squares.
Chocolate Frosting
6 tablespoons margarine, softened
1/3 cup milk
In small mixer bowl, cream margarine. Add confectioners' sugar and cocoa alternately with milk; beat
to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla extract.
Makes 2 cups.
Mississippi River Mud Cake 591

Mocha Sheet Cake with Pecans
1 cup unsalted butter, divided
1 cup strong brewed coffee or 1 tablespoon instant
coffee, dissolved in 1 cup hot water
3/4 cup unsweetened cocoa powder, divided
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract, divided
6 tablespoons milk
1 cup chopped pecans, toasted
Preheat oven to 400 degrees F. Lightly grease a 15 1/2 x 10 1/2 x 1−inch jellyroll pan.
Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy, small saucepan over medium heat
until smooth. Remove saucepan from heat.
Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture.
Whisk buttermilk, eggs and 1 teaspoon vanilla extract in medium bowl until blended. Add to flour
mixture and blend well. Spread batter in prepared pan.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy, medium saucepan over
medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.
Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.
Mocha Sheet Cake with Pecans 592

Moist Chocolate Cake
1 cup hot water
1 egg
In a mixing bowl, combine the first 6 ingredients. Add egg and butter; mix well. Pour into a greased
8−inch square baking pan. Bake at 350 degrees F for 30 to 35 minutes or until cake tests done. Cool.
Dust with confectioners' sugar.
Yields 9 servings.
Moist Chocolate Cake 593

Moist Pumpkin Sheet Cake
1 (15 ounce) can solid pack pumpkin
1 cup vegetable oil
1 teaspoon cinnamon
1/2 teaspoon salt
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda,
cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x
10−inch baking pan. Bake for 25 to 30 minutes or until cake tests done. Cool.
Frosting
3 to 4 teaspoons milk
Chopped nuts, as needed
Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix
well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
Moist Pumpkin Sheet Cake 594

Molasses Cake
1 egg
1 cup dark or light molasses
1 cup sour milk
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon nutmeg
2 heaping teaspoons shortening
2 cups flour
Combine all ingredients. Pour into 13 x 9−inch baking pan. Bake in 375 degree F oven approximately
45 minutes. Cake is very moist and even better 2 days old.
Molasses Cake 595

Moravian Sugar Cake
1 package dry yeast
1/2 cup warm water
1 cup unseasoned mashed potatoes
1/4 cup butter
1/2 cup shortening
1 teaspoon salt
1 cup water in which potatoes were cooked
2 eggs, well beaten
1 cup butter
Brown sugar
Cinnamon and pecan pieces (optional)
Dissolve yeast in warm water. Mix mashed potatoes, sugar, the 1/4 cup butter, shortening and salt.
When lukewarm, add potato water and yeast mixture. Set first mixture aside and let rise in warm
place until spongy. Beat in eggs and flour to make a soft dough. Let rise until double in bulk.
Punch down and divide dough in half. Spread dough evenly into 2 greased 13 x 9−inch pans or 4
(9−inch) cake pans. Let rise until double in bulk.
Make holes with fingers in rows down dough. Fill with dots of butter (about 1 cup) and brown sugar.
Be generous. Dust with cinnamon and pecan pieces if desired. Preheat oven to 375 degrees F and bake
for 20 to 30 minutes. Remove cakes from pans and cool on racks. Serve cakes, cut into squares, either
warm or cold. Cakes may be frozen after baking.
Moravian Sugar Cake 596

Mother Lode Carrot Cake with Cream Cheese
Frosting
1 (12 to 14 ounce) bag frozen carrots
2 tablespoons cinnamon (divided)
1 teaspoon salt
1 1/2 cups corn oil
2 1/2 tablespoons vanilla extract, divided
1 1/2 cups shredded coconut
1/8 teaspoon ground cardamom (optional)
3/4 cup drained, crushed pineapple
4 1/2 cups sifted powdered sugar
9 tablespoons sweet butter, room temperature
Bring a large pot of water to a boil and drop in 1 tablespoon cinnamon with frozen carrots. Boil until
carrots are tender; drain but do not rinse. Puree carrots and cinnamon in a processor or blender and
set aside.
Preheat oven to 350 degrees F. Grease two 9−inch springform pans (You could also use 3 − 9−inch cake
pans, grease and cut a parchment circle to fit the bottom; greasing parchment. Bake for less time and
test as suggested below.)
In a large bowl, sift the flour, sugar, salt, baking soda, 1 tablespoon cinnamon, allspice and cardamom.
Add oil, eggs and 1 tablespoon vanilla, beating well until combined. Fold in walnuts, coconut, pineapple
and carrot puree. Pour into prepared pans and bake on the middle rack for 50 minutes or until edges
pull away from the sides and cake tester comes out clean when inserted near the center. Cool on rack
for 3 hours before removing from pan.
Frosting: Cream together the cream cheese and sweet butter in a medium bowl. Slowly add the sifted
powdered sugar and continue to beat until smooth and free of lumps. Add vanilla extract and mix
thoroughly. Frost cake with frosting and serve. Cake also freezes well if you wrap in plastic wrap and
then foil.
Mother Lode Carrot Cake with Cream Cheese Frosting 597

Mousse−in−the−Middle Cake
Yield: 12 servings
Cake
1 3/4 cups Bakers' Special Sugar* or granulated sugar
1/2 cup (1 stick) butter (room temperature)
1/2 teaspoon salt
1 teaspoon almond extract, or a few drops of bitter almond oil
4 large eggs
3 cups King Arthur Unbleached All−Purpose Flour
3 tablespoons Instant ClearJel® (optional, but it gives
the cake a great, moist texture)
1 1/4 cup milk
* We love to use Bakers' Special sugar for cakes; its extra−fine texture makes it very easy to cream
with the butter, thereby producing a lighter cake. However, use granulated sugar if you prefer.
Filling
1 pint whipping or heavy cream
1 (4 ounce) box chocolate mousse mix
Dark Chocolate Glaze

1/2 cup heavy or whipping cream
1 cup (about 6 ounces) chopped bittersweet chocolate
Cake: In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in
the oil, then the eggs, one at a time, beating till the mixture is very fluffy.
In a separate bowl, whisk together the flour, Instant ClearJel® and baking powder. Add the dry
ingredients to the butter and egg mixture alternately with the milk, beating until well combined, about
2 minutes.
Lightly grease and flour both halves of the filled cake set, and divide the batter between them. (You
may also prepare this cake in two regular 9 x 2−inch round cake pans.) Bake the cake in a preheated
350 degree F oven for 40 to 45 minutes, until the edges have started to pull away from the sides of the
pan. Cool the cake for 15 minutes before removing it from the pans.
Filling: Follow the directions on the package to prepare the mousse. Divide the mousse between the two
halves of the cake, then invert the top half over the bottom half (you're forming a tunnel for the filling
here).
Glaze: In a small bowl in the microwave, or a small saucepan set over low heat, prepare the glaze by
melting together the cream and chocolate. Drizzle it over the cake.
Mousse−in−the−Middle Cake 598

Nashville's One−Pan Fudge Cake
1 1/4 squares bittersweet chocolate
2 eggs
1/8 teaspoon salt
1 cup nuts, chopped coarse
Preheat the oven to 325 degrees F. Thoroughly grease an 8−inch square baking pan.
In a medium saucepan over very low heat, melt the butter with the chocolate. Remove from the heat
and stir in the sugar. Beat in the eggs. Mix the flour, baking powder and salt in a measuring cup and
stir into the chocolate mixture along with the vanilla extract. Fold in the nuts. Turn into the prepared
pan and bake for 35 minutes. Cut into squares while hot, but do not remove from the pan until cooled.
Nashville's One−Pan Fudge Cake 599

Nescafe Cake
1/2 cup butter
2 eggs
1 tablespoon instant coffee
1 teaspoon salt
1 teaspoon vinegar
1 cup butter
Cream together butter, sugar, eggs, red food coloring and instant coffee.
Sift together sifted cake flour, baking soda and salt.
Mix together vinegar and butter, then add to the creamed butter mixture.
Add alternately sifted dry ingredients to creamed mixture. Beat 1/2 minute after each addition. Pour
into prepared pan. Bake for 30 to 35 minutes or until done. Frost with favorite icing.
Nescafe Cake 600

No−Bake Cherry Custard Cake
1 (10−inch) prepared angel food cake
1 (1.4 ounce) box sugar−free instant vanilla pudding mix
1 1/2 cups 2% milk
1 cup light sour cream
1 (21 ounce) can light cherry pie filling
Tear the angel food cake into bite−size pieces. Press into an 11 x 7−inch baking dish. In a mixing bowl,
combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread
over the cake. Spoon cherry pie filling evenly over the top of the cake. Chill thoroughly until serving
time.
Makes 12 servings.
No−Bake Cherry Custard Cake 601

No Bake Twinkies Cake
1 box Twinkies (8 singles)
2 small boxes vanilla instant pudding
3 cups milk
1 large can crushed pineapple, drained
4 large bananas
1 carton whipped topping
Nuts, optional
Cherries, optional
Slice Twinkies in half. Place filling side up in bottom of a 13 x 9−inch dish. Slice bananas on top of
Twinkies.
Mix pudding with three cups milk, not four as package directs. Add pineapple to pudding. Spread
mixture over the bananas. Top with whipped topping. Sprinkle nuts and cherries on top, if desired.
No Bake Twinkies Cake 602

Nut Cake
4 cusp chopped pecans
2 (8 ounce) boxes chopped dates
2 (7 ounce) cans coconut
2 (14 ounce) cans sweetened condensed milk
Mix all ingredients in large bowl; add a little water if mixture seems dry. Heavily grease a 10−inch cast
iron skillet and pour in mixture. Bake at 350 degrees F for 1 hour. Let cool before flipping it out of pan.
Nut Cake 603

Oatmeal Cake
1 cup raw oatmeal
1 cup brown sugar
2 eggs
1 1/4 cups flour
1 teaspoon cinnamon
Mix together water, oatmeal and butter or margarine in a bowl and let stand for 20 minutes. Add
remaining ingredients and bake at 350 degrees F for about 35 minutes in a 13 x 9−inch pan.
Frosting
1/4 cup cream or milk
1 cup coconut
Mix ingredients together and bring to a boil. Spread over cake while still warm. Put under broiler for a
few minutes.
Oatmeal Cake 604

Oatmeal Peanut Butter Cake
1 cup dry oatmeal
1/4 cup chunky or smooth peanut butter
1/4 cup margarine
1 cup brown sugar
2 eggs
Mix oatmeal, peanut butter, margarine and boiling water. Let stand 10 minutes.
Add brown sugar, sugar and eggs. Mix and gradually add flour, baking soda, baking powder and
vanilla extract. Pour into pan and bake 25 to 30 minutes. Cool and frost with Peanut Butter Frosting.

1/4 to 1/3 cup milk
Blend peanut butter and sugar. Stir in vanilla extract and milk. Beat until frosting is smooth.
Oatmeal Peanut Butter Cake 605

Old Fashioned Jam Cake
1 1/2 cups butter or margarine
6 eggs
3 cups flour
1 cup buttermilk
2 cups blackberry jam
1 teaspoon nutmeg
1 teaspoon allspice
Cream sugar and butter; sift flour baking soda and spices. Add alternately flour mixture and eggs into
creamed sugar and butter. Last, add jam. Preheat oven to 325 degrees F and pour mixture into
well−greased and paper−line 9−inch layer pans. Bake about 30 minutes or until done.
Cooked Filling
3/4 cup butter
1 1/2 cups milk
Let filling come to boil. While cakes are still warm, Pour a little filling at a time over each layer until it
is used up. This makes the cake moist.
Old Fashioned Jam Cake 606

Old South Caramel Cake
3 1/2 cups all−purpose flour, sifted twice before measuring
6 eggs
1 cup milk
Preheat oven to 325 degrees F. Butter two 9−inch layer cake pans and line the bottoms with parchment
or wax paper. Butter the wax paper. Sift flour with baking powder and set aside.
In a large mixing bowl, cream butter until fluffy, then gradually add sugar, beating until creamy. Add
eggs, one at a time, and beat in thoroughly. Add flour mixture alternately with the milk, beginning and
ending with dry ingredients. Stir well after each addition, but do not over−mix. Stir in vanilla extract.
Turn the batter into the prepared pans. Bake until the tops of the layers spring back when lightly
touched, about 35 minutes. When the cake is done, cool 10 minutes in the pans, then turn out onto cake
racks to cool completely.
Caramel Frosting
2 cups milk
Combine brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring constantly, to
soft−ball stage (234 degrees F to 240 degrees F). Remove from heat, add butter and vanilla extract, and
beat at high speed until thick enough to hold to the cake when spread. If the frosting becomes too thick,
beat in a few drops of hot water. Spread Caramel Frosting over one layer of the cake, top with the
other layer and cover the top and sides of the entire cake with the remaining frosting.
Old South Caramel Cake 607

Ooey Gooey Caramel Apple Cake
1 cup light brown sugar, firmly packed
2 large eggs
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated
Preheat oven to 350 degrees F. Grease a 9−inch square pan.
In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon and vanilla extract. Add eggs
one at a time, beating well after each addition. Mix in the flour, baking powder and salt, stirring just
until blended. Stir in apples.
Pour apple cake batter into prepared pan. Bake until cake springs back when touched lightly in the
center, about 30 to 40 minutes.
Pierce cake all over with a fork. Pour hot caramel topping over cake.
Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.
Caramel Topping
1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 cup heavy cream
Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil.
Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in
vanilla extract. Pour caramel topping over hot apple cake.
Ooey Gooey Caramel Apple Cake 608

Orange Cocoa Cake
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
1/8 teaspoon salt
2 eggs
1 1/2 teaspoons plus 1/8 teaspoon baking soda, divided
1 cup plus 3 tablespoons buttermilk or sour milk, divided*
3/4 teaspoon freshly grated orange peel
Orange Buttercream Frosting
Preheat oven to 350 degrees F. Grease three 8− or 9−inch round baking pans; line with wax paper.
Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, shortening, sugar, salt
and vanilla extract in large bowl until well blended. Add eggs; beat well. Stir 1 1/2 teaspoons baking
soda into 1 cup buttermilk; add to butter mixture alternately with flour.
Measure 1 2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3
tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan. Stir cocoa
mixture into batter; divide evenly between remaining two prepared pans.
remove from pans to wire racks. Carefully peel off wax paper. Cool completely.
Place one chocolate layer on serving plate; spread with Orange Buttercream Frosting. Top with orange
layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake.
Yield: 10 to 12 servings
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup; use 1/2 teaspoon white vinegar
plus milk to equal 3 tablespoons.

6 cups confectioners' sugar, divided
2 teaspoons freshly grated orange peel
Beat butter, 1 cup confectioners' sugar, orange peel and vanilla extract in large bowl until creamy. Add
remaining confectioners' sugar alternately with milk, beating to spreading consistency.
Orange Cocoa Cake 609

Orange−Orange Cake
1/2 cup butter (or margarine)
1 tablespoon orange peel (grated)
2 1/4 cups flour (sifted)
1/2 teaspoon salt
3/4 cup water
1/4 cup fresh orange juice
4 egg whites (beat stiff)
Beat butter (or margarine) with sugar until fluffy. Add orange peel. Sift flour, baking powder, soda,
and salt and add to butter mixture.
Combine water and orange juice and add alternatively with dry ingredients, beating well. Fold in egg
whites. Pour into two 8−inch round greased and floured cake pans. Bake in 375 degree F oven about 30
minutes (or until cake tests done). Cool five minutes and remove from pans. When cool, spread Orange
Filling between layers and frost top and sides with Orange Buttercream Frosting.
Orange Filling
1 1/2 teaspoons orange peel (grated)
1/4 teaspoon salt
1/4 cup water
2 egg yolks
Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice,
water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook
three minutes. Remove from heat and stir in butter. Cool before spreading between layers.

4 1/2 cups confectioners' sugar (sifted)
1 tablespoon orange peel (grated)
Dash salt
4 to 6 tablespoons orange juice
In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading
consistency. Beat until smooth and creamy.
Orange−Orange Cake 610

Orange Slice Cake
3 1/2 cups flour
1/2 teaspoon salt
1 pound candy orange slices
1/2 pound dates
2 cups nuts
1 can coconut
1 cup shortening
4 eggs
3/4 cup buttermilk
Sift together and set aside the flour and salt. Cut up orange slices and dates. Combine with nuts and
coconut. Add one−half of the flour and mix well. Cream shortening, sugar and eggs. Combine baking
soda with buttermilk. Add to shortening mixture. Add fruit and remaining flour. Bake for 1 1/2 hours
at 300 degrees F.
Orange Slice Cake 611

Orange Snow Ball Cake
1 cup water
1 large box orange gelatin
1 large can crushed pineapple
1 large angel food cake
4 envelopes Dream Whip
1 package flaked coconut
Mix water and sugar in saucepan and bring to a boil. Stir in orange gelatin and crushed pineapple.
Cool in refrigerator while breaking angel food cake into pieces and placing in a greased bowl or pan.
Mix 2 packages of Dream Whip according to directions on package and mix with gelatin mixture. Pour
over angel food cake. Mix remaining packages of Dream Whip and spread over cake. Sprinkle with
coconut. Refrigerate until serving time.
Orange Snow Ball Cake 612

Orange−Date Cake
1 cup butter
Pinch of salt
Grated rind of 2 oranges
1 cup sour milk
2 1/2 cups flour
2 eggs, beaten
1 cup dates, chopped
1 cup nuts, chopped
Mix all together well. Bake in a buttered 13 x 9−inch dish at 350 degrees F for 45 minutes to 1 hour.
Let stand for 5 minutes; mix the strained juice of 2 oranges with 1 cup granulated sugar. Spread
orange−sugar mixture over top of cake. When dry, sprinkle with confectioners' sugar.
Orange−Date Cake 613

Oreo Cookie Cake
1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies.
Press into 9 x 13−inch pan. Put in freezer for 5 minutes. Blend 1/2 of the whipped topping, all of the
cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
Prepare instant pudding with the milk according to package directions then spread over top of cake.
Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies.
Keep cake refrigerated.
Oreo Cookie Cake 614

Paradise Cake
1/2 cup butter
2 well−beaten eggs
1 small can crushed pineapple
2 cups flour
1 cup chopped nuts
1 cup chopped dates
1 teaspoon each, soda, baking powder,
vanilla extract and cinnamon
Cream sugar and butter and mix well. Add eggs and other ingredients. Bake for 1 hour at 325 degrees
F.
Makes two 9−inch layers. Use your favorite icing.
Paradise Cake 615

Peach Cake
2 (3 ounce) packages vanilla pudding (not instant)
1 cup milk
2 eggs
1 (29 ounce) can sliced peaches
Cinnamon and sugar for topping
Preheat oven to 350 degrees F. Grease a 9 x 13−inch baking pan.
Mix flour, dry pudding, baking powder, milk and eggs together. Mix 2 minutes at medium speed.
Spread in prepared pan.
Drain peaches, reserving liquid. Spread peaches over batter.
Mix cream cheese with 1 cup sugar and 6 tablespoons of the peach juice. Spoon over peaches. Sprinkle
with cinnamon and sugar.
Bake 35 to 40 minutes.
Peach Cake 616

Peach Custard Cake
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter or margarine (CD used butter)
30 ounces canned peaches
1 egg
In a 1 1/2−quart bowl, mix together with a pastry blender until mixture looks like coarse meal, the
flour, salt and butter. With back of spoon, press mixture firmly on bottom and halfway up sides of
buttered 8−inch pan.
Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup. Arrange drained peaches on crust
in pan. Sprinkle over peaches a mixture of 1/2 cup sugar and 1/2 teaspoons cinnamon. Bake in 375
degree F oven for 20 minutes.
Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup Pet evaporated milk. Pour over peaches.
Bake for 30 minutes more, or until custard is firm except in center. Center becomes firm on standing.
Serve warm or cold.
Peach Custard Cake 617

Peach Snack Cake
1 (12 ounce) jar peach preserves, divided
2 packages flaky refrigerator biscuits
Maraschino cherries
Separate each biscuit into 3 layers. Overlap one package of layered biscuits to form a 9−inch circle on
an ungreased baking sheet. Brush with preserves, then sprinkle with 1/4 cup nuts. Dip remaining
layered biscuits into preserves and overlap on top. Bake for 18 minutes.
Brush with remaining preserves, then sprinkle with remaining 1/4 cup nuts. Garnish with maraschino
cherries.
Peach Snack Cake 618

Peach−Almond Cake
1/3 cup (3 1/2 ounces) almond paste
4 large eggs
1 medium size ripe, juicy peach
In food processor or mixer bowl, whirl or beat paste, 1/2 cup of the sugar and butter until fluffy. Add
eggs 1 at a time, mixing well after each addition. Whirl or beat in flour.
Spread batter in buttered, floured 8−inch diameter cake pan with removable rim. Peel, pit and slice
peach 1/4 inch thick. Slightly overlap slices on cake; sprinkle with 1 tablespoon sugar.
Bake until a wooden pick inserted in cake comes out clean, 55 to 60 minutes. Cool on rack; loosen from
sides.
To serve, remove rim and slide cake from base.
Yields 8 servings.
Peach−Almond Cake 619

Peach−Custard Kuchen
1/4 teaspoon salt
1/4 cup margarine or butter, softened
1 1/2 cups fresh peaches (about 3 medium), sliced
2 egg yolks
Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in margarine until mixture
is crumbly.
Pat mixture firmly and evenly in bottom and halfway up sides of ungreased 8−inch square pan.
Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
Blend egg yolks and whipping cream; pour over peaches. Bake 25 to 30 minutes or until custard is set
and edges are light brown.
Serve warm. Refrigerate any remaining dessert. Yield: 9 servings.
Peach−Custard Kuchen 620

Peaches and Cream Brunch Cake
3/4 cup flour
1/2 teaspoon salt
1/2 cup milk
1 small box vanilla pudding (use dry)
1 egg
1 large can peach slices, drained (reserve juice)
3 tablespoons peach juice
Mix flour, baking powder, salt, butter, milk, dry pudding mix and egg together. Beat for 2 minutes and
put into a greased 10−inch pie pan.
Arrange peach slices in a single layer on batter in pan.
Beat together the cream cheese, the 1/2 cup sugar and peach juice. Spoon over peaches.
Mix together the 1 tablespoon sugar and cinnamon; sprinkle over top.
Bake at 350 degrees F for 30 to35 minutes. Cool and serve at room temperature. Refrigerate leftovers.
Peaches and Cream Brunch Cake 621

Peaches and Cream Cake
1 teaspoon salt
1 cup milk
1/4 cup plus 2 tablespoons butter or margarine, softened
2 large eggs
2 (3.4 ounce) package vanilla pudding mix
2 (16 ounce) cans sliced peaches in syrup, undrained
1 cup plus 2 tablespoons granulated sugar, divided
Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until
smooth. Pour batter into a greased 13 x 9 x 2−inch pan.
Drain peaches, reserving 1/4 cup plus 2 tablespoons syrup. Set reserved syrup aside.
Arrange peach slices over batter. Set aside.
Beat cream cheese at medium speed of an electric mixer until creamy, gradually add 1 cup sugar,
beating well. Add reserved syrup, 1 tablespoon at a time, beating until smooth.
Spoon cream cheese mixture over peaches.
Combine remaining 2 tablespoons sugar and cinnamon and sprinkle evenly over cream cheese mixture.
Bake 45 minutes. Cool in pan on a wire rack.
Serves: 12
Peaches and Cream Cake 622

Peanut Butter and Jelly Cake
2 cups sifted flour
1/2 teaspoon salt
1/2 cup butter or shortening (at room temperature)
1/2 cup creamy−style peanut butter or
reduced−fat peanut butter
1/2 cup light brown sugar, firmly packed
2 extra large or jumbo eggs, at room temperature
and slightly beaten
1 cup milk or reduced−fat or skim milk
1 (12 ounce) jar strawberry preserves or seedless
red raspberry or grape jam
About 1/2 to 3/4 cup chopped peanuts for garnish (optional)
Sift together the first 3 ingredients; set aside.
In a large bowl, cream butter and peanut butter thoroughly. Gradually add sugar and brown sugar,
beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition, and
vanilla extract. Alternately add dry ingredients and milk, a small amount at a time, mixing well. Spoon
batter into two greased 8 or 9−inch round layer pans, dividing evenly. Bake for 35 to 40 minutes or
until a cake tester inserted into the middle of cake layers comes out clean. Cool in pans for 10 minutes,
then turn out onto wire racks to finish cooling.
Arrange one cake layer on a serving plate; evenly spread top of cake layer with strawberry preserves.
Top with second cake layer; frost top and sides of cake with Peanut Butter Frosting. Garnish top of
cake with chopped peanuts, if desired.
NOTE: May omit butter or margarine or shortening; add 1/2 cup Smucker's Shortening and Oil
Replacement to batter with peanut butter. Or, reduce butter or margarine or shortening to 1/4 cup and
add 1/4 cup Smucker's Shortening and Oil Replacement to batter with peanut butter.

1/2 cup creamy−style peanut butter or reduced−fat
peanut butter (at room temperature)
Pinch of salt
About 2 1/2 cup sifted confectioners' sugar
About 3 tablespoons milk or reduced−fat or skim milk
In a medium bowl, cream peanut butter thoroughly; beat in vanilla extract and salt. Gradually beat in
confectioners' sugar and milk, a small amount at a time, beating until mixture is light and fluffy and
desired spreading consistency.
Peanut Butter and Jelly Cake 623

Peanut Butter Cake
2 eggs
3/4 cup shortening
1/4 teaspoon salt
1/2 cup buttermilk
3/4 cup hot water
1 cup peanut butter (smooth or chunky)
Cream sugar, eggs, shortening and vanilla extract. Add buttermilk, hot water, and peanut butter. Add
dry ingredients. Mix well until smooth − about 2 minutes. Pour into prepared 13 x 9−inch cake pan.
Bake for 30 to 35 minutes. Cool and frost.
Peanut Butter Icing

2 cups confectioners sugar
1/4 cup milk
Cream all ingredients together until very smooth.
Peanut Butter Cake 624

Peanut Butter Meltaway Cake
2 cups flour
1 cup butter
2 eggs, beaten
1/4 cup cocoa
1/2 cup milk
1 cup water
Combine sugar, flour and baking soda.
Heat butter, eggs, cocoa, milk and water in a saucepan until it bubbles. Beat until smooth. Add vanilla
extract. Bake for 25 minutes. Cool completely.
Peanut Butter Topping

1 1/2 cups peanut butter
In a bowl, mix peanut butter and vegetable oil. Spread on COOL CAKE. Put in refrigerator for 1 1/2
hours. After cake and peanut butter mixture are cold, remove from refrigerator and add icing.
Icing
1/2 cup butter
6 tablespoons milk
1/4 cup cocoa
In a medium saucepan combine butter, milk and cocoa. Heat until butter is melted. Remove from heat
and add vanilla extract and confectioners' sugar. Spread on cake and put in refrigerator for one hour.
Peanut Butter Meltaway Cake 625

Peanut Butter Sheet Cake
1/4 teaspoon salt
1 cup water
2 eggs
1/2 cup buttermilk
Frosting
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 x 15 x 1−inch jellyroll pan.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside.
Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and
stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry
ingredients.
Combine the eggs, buttermilk and vanilla extract; stir into the peanut butter mixture until well
blended. Spread the batter evenly in the prepared pan. Bake for 18 to 26 minutes in the preheated
oven, or until a wooden pick inserted near the center comes out clean.
While the cake bakes, make the frosting. Place 2/3 cup sugar, evaporated milk, and butter in a
saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir
in the peanut butter, marshmallows and vanilla extract until marshmallows are melted and the
mixture is smooth. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool
before cutting and serving.
Peanut Butter Sheet Cake 626

Pecan Cake
4 eggs, separated
1/2 cup unsalted butter, melted and
cooled (1 stick, use butter only)
2/3 cup granulated sugar (divided)
Pinch salt
2/3 cup finely ground pecans
(use blender to grind)
Honey Glaze
1/2 cup honey
Preheat oven to 350 degrees F. (325 degrees F for glass or dark metal pans). Lightly butter and flour
an 8−inch cake pan.
In a small bowl, beat egg yolks, butter and vanilla extract. Add 1/3 cup of the sugar, beating until thick
and creamy.
In a large bowl, beat egg whites with salt until frothy. Continue to beat, adding the remaining 1/3 cup
sugar, a few tablespoons at a time, until stiff peaks form.
Fold 1/3 of the stiff whites into the yolk mixture to lighten. Gently fold the yolk mixture into the
remaining whites until fully incorporated.
Combine nuts and flour and sift a third at a time over egg mixture, folding gently after each addition.
(Any nut pieces too large to sift may be folded in at the end or re−ground in the blender and sifted in.)
Pour batter into prepared cake pan. Bake for 30 minutes.
Let stand 10 minutes, then turn cake out onto a wire rack, top side up, and cool for 1 hour.
Glaze: In a saucepan, melt butter over medium heat, stir in honey and bring to a frothy boil. Reduce
heat and boil 3 minutes. Cool slightly. While still warm, pour over cake. Allow glaze to drip down sides
of cake.
To cut neatly through the sticky glaze, use a sharp knife dipped in hot water to warm it, then dry.
Pecan Cake 627

Philadelphia Butter Cake
1/4 cup Crisco
1/4 teaspoon salt
1 large egg
1 envelope active dry yeast
1/2 cup warm milk
Mix sugar with shortening and salt. Add egg and beat with mixer 1 minute. Dissolve yeast in warm
milk. To sugar mixture, add flour, then yeast−milk mixture and vanilla. Mix 3 minutes by hand. Turn
onto floured board and knead 1 minute. Place in a lightly greased bowl, cover with towel and set in a
warm place to rise for 1 hour or until doubled. Meanwhile prepare topping.
Divide dough in two and roll or pat each to fit two well−greased 8−inch square pans. Crimp edges
halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling.
Divide topping and spread over each dough. Let cakes stand for 20 minutes, then bake at 375 degrees F
for 30 minutes or until done. Do not overbake. The topping will be crusty, but gooey.
Let cool before cutting.
Topping
2 extra large eggs
Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter. Add
eggs, one at a time, beating well after each. Add the milk gradually until all ingredients are at an easy
spreading consistency, being careful not to make it too runny.
Philadelphia Butter Cake 628

Picnic Caramel Cake
1/2 cup shortening
2 cups flour
Pinch of salt
2/3 cup milk
2 eggs, unbeaten
1/2 cup nuts
Preheat oven to 350 degrees F. Lightly oil a 9−inch square baking pan.
Soften shortening. Sift in dry ingredients.
Add milk and mix until flour is dampened; beat 2 minutes. Add vanilla extract, eggs and nuts; beat 1
minute.
Bake for 35 minutes in prepared pan.
Picnic Caramel Cake 629

Pineanna Nut Cake
1 teaspoon salt
1 cup vegetable oil
4 ripe bananas, chopped (2 cups)
1 (8 ounce) can crushed pineapple in juice, drained
1 1/2 cups chopped pecans, divided
In large bowl, mix flour, sugar, baking soda, salt and cinnamon. Add oil and eggs. Stir until all dry
ingredients are moistened; do not beat. Stir in bananas, vanilla extract, pineapple and 1 cup pecans.
Divide batter evenly among 3 greased and floured 9−inch round pans. Bake at 350 degrees F (375
degrees F for altitudes above 3,500 feet) for 25 to 30 minutes, until wooden pick inserted in center
comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers, frost
sides and top with Cream Cheese Frosting. Sprinkle remaining pecans on top of cake and serve.

Beat cream cheese and butter in large bowl on medium speed until smooth. Beat in confectioners'
sugar and vanilla extract until light and fluffy.
Pineanna Nut Cake 630

Pineapple Butternut Cake
Cake
3/4 cup shortening
3 eggs
1 cup milk
2 teaspoons butternut flavoring
1 teaspoon salt
Cream sugar and shortening. Add eggs one at a time and beat after each addition. Add milk and
flavoring. Mix in dry ingredients. Beat on high speed for 2 minutes. Bake at 325 degrees F for 30
minutes in 2 greased and floured 9−inch cake pans.
Filling
1/2 cup margarine
1 tablespoon butternut flavoring
1/2 cup maraschino cherries, halved
Cook the first 5 ingredients until thick. Add remaining ingredients. Spread filling between layers, then
ice entire cake.
Pineapple Butternut Cake 631

Pineapple Cake
2 cups cake flour
2 whole eggs, lightly beaten
1 (20 ounce) can crushed pineapple with its juice
1/2 cup brown sugar, firmly packed
Icing
3/4 cup (1 1/2 sticks) margarine
1 cup sweetened condensed milk
Pre−heat oven to 350 degrees F, and lightly butter a 9 x 13−inch cake pan; set aside.
Sift together the cake flour, sugar, and baking soda in a large mixing bowl. Add the eggs and crushed
pineapple and juice; blend to produce a smooth batter.
Pour the cake batter into the prepared cake pan. Mix together the brown sugar and chopped pecans
and sprinkle the mixture evenly over the top of the cake before baking.
Bake the pineapple cake for about 40 minutes, or until a cake tester can be cleanly removed from the
center of the cake.
In a medium saucepan, blend together the confectioners' sugar, margarine, vanilla extract and
sweetened condensed milk. Over moderate heat, bring the mixture to a boil. Stirring constantly, boil
the icing for 5 to 8 minutes.
Time your preparation so that you may pour the icing over the hot cake when it's just finished and out
of the oven. This cake is fantastic served warm or fully cooled.
Pineapple Cake 632

Pineapple Cake with Pineapple Cream Cheese
Frosting
2 eggs
1 cup brown sugar
3/4 teaspoon salt
1 cup walnuts, crushed
Mix all ingredients together in mixer until mixed well. Pour into a greased 9 x 13−inch pan and bake
for 45−50 minutes or until done. When cake is just warm, cover with plastic wrap or pan cover. When
cool frost with Pineapple Cream Cheese Frosting (optional).
Pineapple Cream Cheese Frosting

1 1/2 cups confectioner's sugar
2 tablespoons milk
1 small can crushed pineapple, drained
Mix well and frost cake. You can substitute some pineapple juice for some of the milk if you want.
Pineapple Cake with Pineapple Cream Cheese Frosting 633

Pineapple Cake with Ginger Frosting
2 eggs
1 (20 ounce) can crushed pineapple (undrained)
1 cup brown sugar
Ginger Frosting
1/4 cup butter
Beat eggs until light and fluffy, add undrained pineapple. Mix by hand (not electric mixer) the flour,
sugars and baking soda in with the egg mixture. Stir in the chopped walnuts and spread in ungreased
13 x 9−inch pan. Bake at 350 degrees F for 45 to 50 minutes.
Mix softened cream cheese with butter and vanilla extract with electric mixer. Gradually add
confectioners' sugar and ginger, continue beating until smooth. Spread on cooled cake and sprinkle
with more walnuts, if desired.
Pineapple Cake with Ginger Frosting 634

Pink Lady® Down Under Cake
Makes 8 servings
1/3 cup firmly brown sugar
2 Pink Lady® Apples, cored and thinly sliced
2 eggs
1/2 cup milk
1 1/2 teaspoons Clabber Girl or Rumford baking powder
1/4 teaspoon salt
Measure the 3 tablespoons butter and brown sugar into 9–inch round cake pan or 8− or 9−inch
springform pan and place in oven while you preheat it to 350 degrees F and gather all ingredients.
When butter is melted, remove pan from oven. Stir to combine with brown sugar. Spread evenly over
bottom of pan. Arrange Pink Lady Apple slices tightly overlapping in circle over brown sugar/butter
mixture. Use smaller slices for center. Set aside.
In large mixing bowl, beat eggs at high speed until thick and lemon−colored, about 3 minutes. Add
sugar and vanilla extract and beat another 2 minutes.
While eggs are beating, heat milk and butter together in saucepan or microwave until butter melts.
In medium bowl, stir together flour, baking powder and salt. Add flour mixture to beaten eggs and
beat just until blended. Add hot milk and butter and beat until blended. Pour batter over apples in
pan. Bake in the preheated oven until top springs back when lightly touched, about 25 to 35 minutes.
Let cool in pan 10 minutes.
Loosen edges with a sharp knife. If you used a cake pan, place a serving plate on top of pan, then invert
and lift off pan so cake comes out upside down. For springform pan, carefully remove the ring then
place serving plate on top of cake and invert. Using a spatula or knife, move any apples or sugar
mixture left in the pan to the top of the cake.
Serve warm or at room temperature. Top with whipped cream, if you wish.
Pink Lady® Down Under Cake 635

Praline Cake
1/4 teaspoon salt
1/4 cup shortening
1 egg
2/3 cup milk
Sift together cake flour, baking powder and salt. Cream shortening, sugar and vanilla extract. Beat in
egg thoroughly. Add flour mixture alternately with milk, beating just until smooth after each addition.
Pour into well−greased heat−resistant glass round cake dish. Bake at 325 degrees F for about 40
minutes. Cool slightly in dish. Leave in dish while preparing icing. Carefully spread icing on top of
slightly cooled cake. Return to the 325 degree F oven and bake 10 minutes.
Icing
1/2 cup brown sugar
4 teaspoons flour
2 tablespoons water
Mix together brown sugar, flour, water, melted butter and pecans.
Praline Cake 636

Praline Carrot Cake
Cake
6 medium carrots
3 cups flour
1 teaspoon salt
In a medium saucepan, cook carrots, covered, in a moderate amount of boiling water until very tender,
about 20 minutes. Drain; cool slightly and chop in food processor, using several pulses, or coarsely
mash with potato masher; there should be about 1 1/2 cups.
Grease and lightly flour three 9−inch round cake pans; set aside.
In a large mixing bowl, stir together flour, granulated sugar, cinnamon, baking powder, baking soda
and salt. Make a well in the center of the dry ingredients; add oil, eggs, pineapple and vanilla. Beat
with an electric mixer on low speed, about one minute, to combine all ingredients. Fold in the pecans,
coconut and mashed carrots.
Spread batter evenly into prepared pans. Bake for 35 to 40 minutes or until toothpick inserted in
center comes out clean. Cool on wire racks for 10 minutes before loosening edges and removing from
pans. Cook cakes thoroughly on wire racks.
While cake is baking and cooling, prepare Praline Sauce, Candied Pecan Halves and Cinnamon Cream
Cheese Frosting.
Praline Sauce
1 cup brown sugar
In a small saucepan, over medium heat, melt the butter. Add the brown sugar and cream. Cook and
stir until mixture comes to a full boil. Reduce heat and boil gently over entire surface for three
minutes, stirring occasionally. Stir in vanilla extract; cool.
Candied Pecan Halves

Praline Carrot Cake 637

Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased
8−inch square baking pan. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring
once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on wire rack.
Cinnamon Cream Cheese Frosting

1 teaspoon cinnamon
In a large mixing bowl, beat together cream cheese, butter, cinnamon and vanilla extract until light
and fluffy. Gradually add about half the confectioners' sugar, beating well. Gradually beat in enough
of the remaining confectioners' sugar to reach spreading consistency.
Assembly
Place one of the cooled cake layers, top down, on cake plate. Use about 1 cup of the frosting to pipe or
spoon a rim about an inch wide and half−inch high around outer edge of cake layer. Spoon about 2
tablespoons frosting in the center 1 1/2 inches of that layer, leaving an unfrosted area or ring. Spoon
and spread about half of the Praline Sauce into the ring (sauce will not fill ring).
Add a second cake layer, top down, and repeat frosting and sauce as above.
Add final cake layer, top up. Frost top and sides of layers with remaining frosting. Garnish top with
candied pecan halves.
Store cake in refrigerator.
Makes 16 servings.
Praline Carrot Cake 638

President Eisenhower's Favorite Cake
1/2 cup butter
3 eggs
1 cup sour milk
1 teaspoon baking powder, rounded
2/3 cup cocoa dissolved in 1/2 cup boiling water
1/4 teaspoon salt
Sift flour, baking soda, baking powder and salt together. Cream shortening; slowly beat in sugar, egg
yolks and vanilla extract. Add cocoa and flour mixture alternately with milk. Fold in stiffly beaten egg
whites. Pour into 2 greased layer cake tins. Bake 25 minutes at 375 degrees F, or use greased 9−inch
square tin, baking 45 minutes at 350 degrees F.
Ice with a seven minute frosting.
President Eisenhower's Favorite Cake 639

Princess Diana's Wedding Cake
3 eggs, beaten with mixer
8 ounces crushed pineapple, with juice
1 1/2 cups chopped bananas
1 cup chopped apples
3/4 cup coconut
Preheat oven to 350 degrees F. Grease and flour the bottom of a 9 x 13−inch pan.
Mix together the oil, eggs, sugar and vanilla extract.
Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake for 48 minutes.
Princess Diana's Wedding Cake 640

Puerto Rican Coconut Cake
2 3/4 cups flour
1/2 teaspoon salt
1 cup coconut milk or sweet milk
4 large egg whites
Sift together flour, baking powder and salt; set aside. Cream butter. Add 1 cup of the sugar and cream
well. Combine coconut milk or sweet milk and vanilla extract. Add dry ingredients to creamed mixture
alternately with milk, beginning and ending with dry ingredients.
In a small bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar and beat until
stiff and glossy. Fold beaten whites into the batter carefully. Bake in 2 (9−inch) layer pans at 350
degrees F for 25 to 30 minutes. Frost with favorite seven−minute frosting and sprinkle with coconut.
Puerto Rican Coconut Cake 641

Pumpkin Cake with Caramel Cream Cheese Frosting
Pumpkin Cake
1 1/4 cups light brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1 cup pumpkin puree
Caramel Cream Cheese Frosting

12 tablespoons butter, divided
1/2 cup plus 1 tablespoon light brown sugar
5 tablespoons heavy whipping cream
1 3/4 cups toasted pecan halves, broken into pieces
Preheat the oven to 350 degrees F. Grease two 9−inch pans with vegetable shortening/flour mixture.
Line the pans with parchment paper and grease the parchment paper as well. Dust the pans with flour
and shake out excess flour from pans.
Prepare the cake: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon,
ginger, allspice and cloves. Set aside.
Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping
down the bowl periodically. Add the eggs and mix until combined.
With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry ingredients. Mix in the
remaining cream and finally the rest of the dry ingredients.
Add the vanilla extract and pumpkin puree. Mix only until smooth.
Divide the batter into the pans. Bake in a 350 degree F oven for 30 minutes. Remove pans from the
oven and cool on a rack for 10 minutes. Flip pans out onto another cooling rack and then invert cakes
to cool completely on a rack.
Prepare the frosting: Place 4 tablespoons butter and all of the brown sugar into a small saucepan.
Cook over medium heat, stirring constantly. As soon as the mixture begins to boil, turn the stove off
and add the cream, stirring until blended. Set aside to cool completely.
Pumpkin Cake with Caramel Cream Cheese Frosting 642

Once the caramel mixture is cool, cream the remaining 8 tablespoons butter and cream cheese (both
should be softened) together in a large mixing bowl on medium high speed until smooth. Add the
remaining ingredients and mix until all are blended in.
Reserve 1/2 cup of frosting to decorate the top, if desired. Place one of the cake layers on a cake round
or plate. Spread 2/3 cups frosting over. Top with the other layer. Use the remaining frosting to frost the
top and sides of the cake.
Use the palm of your hand to gently apply the toasted pecan pieces to the sides of the cake. If desired,
use a #21 star tip to pipe either shells or stars around the top of the cake and a swirl in the center of the
cake. Place a toasted pecan half in the middle of the center swirl.
Pumpkinettes
Pumpkinettes are individual pumpkin cakes that are baked directly in miniature pumpkins. Miniature
pumpkins are carved similarly to large pumpkins. Remove the top, scoop out the seeds and excess
string and the miniature is ready to be filled with Pumpkin Cake.
Follow the directions for the Pumpkin Cake and then carefully spoon the cake into the carved
pumpkins. Do not fill higher than the inside rim of the pumpkin. Top the Pumpkinettes with about 1
tablespoon of Streusel Topping (see recipe below).
Place the Pumpkinettes on a baking sheet and bake in a preheated 350 degree F oven for 40 minutes.
Place the tray on a cooling rack and cool. Serve either warm, room temperature or cold.
Streusel Topping
Place all of the ingredients in a small bowl. Mix it together with your fingers until it is combined.
The Pumpkin Cake recipe makes between 19 and 21 Pumpkinettes (depending on the size of the
miniature pumpkins). The recipe may be halved without a problem. Should some of the cake flow out
over the sides of the pumpkin while in the oven, do not worry about it. Just peel the tasty treats off the
side of the pumpkin and enjoy the nosh!
Pumpkin Cake with Caramel Cream Cheese Frosting 643

Queen Elizabeth Cake
1 cup boiling water
1 cup chopped dates
1/4 cup butter or shortening
1 egg
1/4 teaspoon salt
Add the baking soda to the dates and pour the boiling water over them. Set aside to cool. cream
shortening. Add sugar and blend well. Beat in the egg and vanilla extract. Mix and sift the flour,
baking powder and salt and add alternately to the creamed ingredients with the cooled date mixture
and nuts. Bake in a greased 12 x 9−inch pan at 350 degrees F for 30 to 35 minutes. Prepare icing. When
cake is done, remove from oven and spread icing over hot cake. Return to oven until icing is golden
brown.
Icing
2 tablespoons cream
1/2 cup coconut
Mix in a small pan and boil for three minutes. Pour and spread over cake. Return cake to oven for a
few minutes.
Queen Elizabeth Cake 644

Quickie Cake 'n' Cheese Bake
1 cup flour
1 1/3 cups plus 1/4 cup granulated sugar (divided)
1/2 teaspoon salt
3 teaspoons vanilla extract (divided)
4 eggs (divided)
1 1/2 cups sour cream (divided)
Grease and flour bottom of 12 x 8−inch baking pan.
In small bowl, combine butter, flour, 2/3 cup of the sugar, baking powder, salt, 1 teaspoon vanilla
extract and 2 eggs. Beat at medium speed with electric mixer until well blended. Spread into bottom of
pan.
Using same bowl, combine cream cheese, another 2/3 cup sugar, another 1 teaspoon vanilla, remaining
2 eggs and 1/2 cup sour cream. Beat at medium speed until smooth and creamy. Pour over batter in
pan. Bake 30 minutes or until done.
While cake is baking, make topping by combining remaining 1 cup sour cream with remaining 1/4 cup
sugar and remaining 1 teaspoon vanilla extract.
When cake is done, remove from oven and spread with topping. Immediately loosen from sides of pan
with thin metal spatula. Cool, chill at least 4 hours before serving.
Quickie Cake 'n' Cheese Bake 645

Raisin Cake
1 cup raisins
2 1/2 cups water
1/3 cup plus 1 tablespoon oil
2 cups flour
1/2 teaspoon salt
Cook raisins in water for 20 minutes. Drain off liquid, reserving 1 cup. To the warm liquid add oil and
baking soda. Stir to dissolve.
Sift dry ingredients together; add oil mixture, nuts and cooked raisins and blend well. Bake in greased
and floured 8−inch square cake pan at 375 degrees F for 35 to 40 minutes. Use cake tester to check for
doneness. Remove cake from pan when slightly cool. Cool completely and frost cake with Chocolate
Butter Icing or Penuche Icing.
Raisin Cake 646

Raspberry Angel Cheese Cake
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla or almond extract
1 cup milk
Fresh raspberries
Tear angel food cake into small pieces and spread into the bottom of a 9 x 13−inch baking dish. Mix
confectioners' sugar, cream cheese, vanilla or almond extract and milk until smooth. Fold in whipped
cream. Pour over cake pieces. Pour raspberries over all. Dust the tops of the berries with confectioners'
sugar. Chill for 4 hours or overnight.
Raspberry Angel Cheese Cake 647

Raspberry Batter Cake
2 cups fresh raspberries or blueberries,
washed and dried
Juice of 1/2 lemon
1 3/4 cups granulated sugar (divided)
3 tablespoons butter (room temperature)
1 cup flour
1/2 teaspoon salt (divided)
1/2 cup milk
1 cup boiling water
Pour berries into well−greased 8−inch square pan. Sprinkle berries with lemon juice.
In bowl, combine 3/4 cup of the sugar and butter. In second bowl, combine flour, baking powder and
1/4 teaspoon of the salt and mix well. Alternately add flour mixture and milk to sugar/butter mixture.
Spread batter over berries.
Make topping: Combine remaining 1 cup sugar, cornstarch and remaining 1/4 teaspoon salt. Mix well,
then sprinkle mixture evenly over batter in pan. Pour boiling water over all.
Bake in preheated oven 1 hour or until a wooden pick inserted into top part of cake near center comes
out clean, or when center springs back when pressed lightly with finger. Top of cake will be light
brown. Serve with whipped cream or vanilla ice cream.
Makes about 9 servings.
Raspberry Batter Cake 648

Raspberry Cake
1/3 cup butter
1 egg
1 cup milk
2 cups flour
Pinch of salt
Fresh or frozen raspberries,
blueberries, or blackberries
Icing
2 to 3 teaspoons milk
Cream butter and sugar, beat in egg and add vanilla extract. Add remaining ingredients except berries
and mix well. Put into a 9 x 13−inch pan which has been greased and floured. Sprinkle berries on top.
Bake at 350 degrees F for 30 to 40 minutes. Remove from oven and drizzle with icing while hot.
I use about 2 cups of berries. It depends on your taste.
Raspberry Cake 649

Raspberry Custard Kuchen
1 1/2 cups all−purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or margarine
3 cups fresh raspberries
Topping
2 eggs, beaten
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir
in whipping cream; pat into a greased 13 x 9 x 2−inch baking pan.
Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
Topping: Combine sugar and flour. Stir in eggs, cream and vanilla extract; pour over berries. Bake at
375 degrees for 40 to 45 minutes or until lightly browned. Serve warm or chilled. Store in the
refrigerator.
Raspberry Custard Kuchen 650

Raspberry Nut Cake
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup Crisco
3 eggs
3/4 cup buttermilk or sour milk
1 teaspoon vanilla
1/2 cup nuts
1 cup fresh raspberries
Pink Raspberry Frosting

1/2 teaspoon salt
2 tablespoons pureed raspberries
3 tablespoons cream, warm
Mix dry ingredients. Cream sugar and Crisco. Add eggs and vanilla extract. Add dry mixture
alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8−inch layer pans. Bake at
350 degrees F for 30 to 40 minutes. Cool and frost.
Pink Raspberry Frosting: Cream butter or margarine and salt, and blend in confectioners' sugar
alternately with pureed raspberries and 2 to 3 tablespoons hot cream. Add vanilla extract; mix and
frost cake.
Raspberry Nut Cake 651

Red Devil Magic Mayonnaise Cake
1 cup real mayonnaise
1 cup cold water (or cold coffee for mocha−flavor cake)
1/2 teaspoon salt
Combine all cake ingredients in bowl and whisk until very smooth. Pour into 2 greased and floured
8−inch round pans. Bake for 25 to 30 minutes, until wooden pick inserted in center comes out clean.
Let cool 5 minutes in pan, then turn out and cool completely on wire racks. Fill and frost top and sides
with Devil's Food Fudge Frosting.
Devil's Food Fudge Frosting

3 tablespoons water or cold coffee
Combine all ingredients in bowl and beat until smooth and creamy.
Red Devil Magic Mayonnaise Cake 652

Red Devil's Food Cake
1/2 cup shortening
2 eggs, beaten
1/4 cup cocoa
1/4 cup hot coffee or water
1 teaspoon red food coloring, optional
1 teaspoon salt
1 3/4 cups cake flour plus 2 tablespoons cake flour
1 cup buttermilk
Beat shortening and sugar until light and fluffy. Beat in eggs. Mix cocoa into coffee or water and then
stir in red food coloring. Beat into creamed mixture. Sift together salt, baking soda and cake flower.
Add sifted dry ingredients to creamed mixture, alternating with buttermilk. Add vanilla extract.
Turn into greased 13 x 9−inch pan and bake at 350 degrees F until wooden pick inserted in center
comes out clean, about 35 minutes.
Frost with favorite frosting, if wished.
Yield: 12 servings
Red Devil's Food Cake 653

Red Earth Cake
1/2 cup shortening
2 whole eggs
3 tablespoons hot coffee
Pinch of salt
2 cups minus 2 tablespoons flour
1 cup sour milk or buttermilk
Cream shortening and sugar. Add eggs one at a time, beating after each addition.
Make a paste of cocoa, food coloring, coffee and baking soda. Add to creamed mixture. Add vanilla
extract and salt. Add flour alternately with sour milk or buttermilk, beating well after each addition,
starting and ending with flour. Bake in 2 (8−inch) greased and floured pans for 30 minutes. Let cake
cool completely before icing.
Icing
3 tablespoons coffee
Mix well and spread on cooled cake.
Red Earth Cake 654

Red Velvet Cake
2 cups vegetable oil
2 eggs
1 teaspoon salt
1 teaspoon vinegar
1 tablespoon cocoa
1 cup buttermilk
Cream sugar and oil. Add eggs, one at a time, beating after each addition. Add baking soda salt,
vinegar, cocoa, food coloring and vanilla extract. Mix well. Add flour alternately with buttermilk. Pour
into 3 (8−inch) well−greased cake pans. Bake at 350 degrees F for 30 minutes or until done. Frost with
white icing.
Red Velvet Cake 655

Red, Red Devil's Food Cake
1/2 cup shortening
2 eggs
2 ounces red food coloring
2 tablespoons dry unsweetened cocoa
1 teaspoon salt
1 cup buttermilk
Preheat oven to 350 degrees F. Butter two 8−inch cake pans and dust with flour. Set aside.
Using an electric mixer, mix shortening and sugar together until they are creamy, smooth and light.
Add eggs one at a time and beat well after adding each one.
In a separate small bowl, make a paste of the red food coloring and cocoa. Add the cocoa paste to the
egg mixture. Mix flour and salt together. Mix buttermilk and vanilla extract together. Add the dry
ingredients to the egg mixture alternately with the buttermilk mixture. Beat for 2 minutes after all
ingredients have been added. Mix in the vinegar and baking soda.
Pour into the prepared cake pans and bake for about 35 minutes or until the cakes pull away from the
sides of the pans slightly. Turn the cakes out onto cooling racks and cool completely.
Split each layer in half. Take a length of unflavored dental floss and loop it around the layer. Cross the
two ends and pull. As you tighten the floss, it will gently cut through the layer and you will have two
even halves.
Frost with butter cream frosting.
Red, Red Devil's Food Cake 656

Reese's Peanut Butter Cake
3/4 cup creamy style peanut butter
2 cups packed brown sugar
3 eggs
2 cups unsifted all purpose flour
1/2 teaspoon salt
1 cup milk
Peanut Butter Filling

1 cup softened cream cheese
1/2 cup creamy style peanut butter
Chocolate Glaze
1/2 cup water
1/2 cup cocoa
1 cup unsifted powdered sugar
Preheat oven to 350 degrees F. Grease and flour 2 (9−inch) cake pans.
In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar and mix
to blend. Add eggs, one at a time, mixing well after each addition.
In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter
mixture alternately with milk, beginning and ending with flour mixture then add vanilla extract.
our batter into pans. Bake until cake tests done, about 45 minutes.
Cool on a wire rack to room temperature before frosting the cake.
Spread half of Peanut Butter Filling over tops of each cake. Chill.Spread half of warm Chocolate Glaze
over peanut butter topping on each cake, using metal spatula dipped in hot water. As glaze cools, it will
thicken.
Peanut Butter Filling: Cream ingredients together until light and fluffy.
Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla
extract to water mixture. Mix until smooth.
NOTE: This recipe will make two (9−inch) cakes or one stacked layer cake. If making the stacked layer
cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping
it with the Chocolate Glaze.
Reese's Peanut Butter Cake 657

Revanie (Greek Yogurt Cake)
Syrup
2 cups water
1 slice lemon
1 slice orange
Batter
1 cup flour, sifted
4 eggs, thickly beaten
2 cups plain yogurt
1 1/2 teaspoons grated orange rind
Combine water, sugar, lemon and orange slices in small saucepan. Cook at a slow boil until clear and
syrupy. Set aside.
Mix and sift flour and baking powder. Add sugar to eggs gradually, beating constantly, until smooth
and thick. Stir in yogurt. Add orange rind and flour−baking powder mixture; mix smooth. Pour into
an 8−inch square baking pan. Bake at 375 degrees F for 35 minutes; remove. Cake will have a delicate
brown color. Pour cool syrup slowly over hot cake until absorbed; cool. Cut cake diagonally into
diamond shapes. Serve plain or garnished with diced orange sections, whipped cream, toasted
almonds, chopped pistachio nuts or whatever else you desire.
Revanie (Greek Yogurt Cake) 658

Rhubarb Cake with Rhubarb Sauce
Cake
1 egg
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped rhubarb
Sauce
2 cups rhubarb
4 tablespoons water
Preheat oven to 350 degrees F. Grease and flour 13 x 9−inch pan.
In large bowl, beat together sugar, brown sugar and butter. Add vanilla extract and egg; beat well.
Lightly spoon flour into measuring cup, level off.
Combine flour, baking soda and salt. Add dry ingredients alternately with buttermilk, beating until
well combined. Spoon 2/3 batter in pan, spreading evenly. Spoon rhubarb over batter. Top with
remaining batter, spreading evenly, carefully. Combine 2 tablespoons sugar and 1/2 teaspoon
cinnamon, sprinkle over batter. Bake for 40 to 45 minutes until golden brown. Cool completely.
Sauce: In medium saucepan, combine all sauce ingredients. Bring to a boil, stirring occasionally, until
rhubarb is tender. Refrigerate sauce until cool. Serve over cake.
Makes 12 servings
Rhubarb Cake with Rhubarb Sauce 659

Rhubarb Nut Streusel Cake
3 cups diced fresh rhubarb
3/4 cup butter
1 egg, beaten
3/4 cup milk
1/2 cup finely chopped nuts
Butter a 9−inch springform pan. Preheat oven to 350 degrees F.
Combine 3/4 cup sugar and cornstarch in medium sauce. Stir in rhubarb. Cook and stir over medium
heat until mixture comes to a boil and thickens. Cool and set aside.
Stir together milk and vinegar; set aside.
Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of
mixture aside.
To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to
dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of
prepared springform pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by
spoonful, sprinkle with reserved streusel mixture. Bake for 50 minutes.
Rhubarb Nut Streusel Cake 660

Rose Petal Cake
1/2 cup plus 2 tablespoons butter or margarine
3/4 cup milk
3 egg whites
1 tablespoon rum or brandy
1 tablespoon rosewater
1/2 teaspoon salt
1/2 cup sliced almonds, toasted
1/2 cup coarsely chopped rose petals
Mix butter or margarine, milk, egg whites, and rum or brandy in a large bowl. Mix cake flour, salt,
baking powder, granulated sugar and almonds in a separate bowl. Fold wet and dry ingredients
together. When mixture is combined fold in rose petals. Mixture will be slightly lumpy. Bake in two
greased and floured 9−inch pans for 30 to 35 minutes until a wooden pick inserted in the center comes
out clean. Cool on wire racks.
Frosting
Candied rose petals, finely chopped
Whip whipping cream until soft peaks form. Slowly add extracts and sugar. When combined, fold in
almonds and rose petals.
Rose Petal Cake 661

Rosemary Apple Cake
1 tablespoon rum
2 to 3 apples (peeled, quartered and cored)
1/4 teaspoon salt
1 1/2 teaspoons fresh rosemary leaves, minced
1 whole egg
1 egg yolk
2/3 cup milk
Sweetened whipped cream for topping (optional)
Preheat oven to 375 degrees F. Butter a 9−inch round cake pan.
Melt butter with brown sugar over medium heat in a small saucepan, stirring. Stir in rum. Pour sugar
mixture into cake pan, spreading evenly.
Cut apples lengthwise into 1/4−inch thick slices. Decoratively arrange enough apples in one layer to
cover sugar mixture.
Sift together flour, baking powder and salt. Stir in rosemary.
In a large bowl, beat together 6 tablespoons butter and 3/4 cup sugar with an electric mixer until light
and fluffy. Beat in egg, yolk and vanilla extract. Add flour mixture alternately with milk. Beat after
each addition until just combined. Pour batter into cake pan, spreading evenly. Bake in middle of oven
until a tester comes out clean, 30 to 35 minutes.
Cool cake in pan on a rack for 5 minutes. Invert a plate over cake pan and, holding pan and plate
together with both hands, invert cake onto plate. Serve warm with whipped cream.
Serves 8 to 10.
Rosemary Apple Cake 662

Rum−Apple Cake
1/2 cup butter
2 eggs
2 cups flour
1 1/2 cups chopped nuts
4 apples
1/2 teaspoon salt
1/2 teaspoon nutmeg
Pare, core and finely chop apples and measure to 3 cups. Cream butter and sugar until fluffy; add
eggs, one at a time, and beat until blended. Mix flour with baking soda, salt, nutmeg and cinnamon.
Mix into the egg mixture, beating just until smooth. Stir in nutmeats and apples. Spread in a greased
13 x 9−inch baking dish. Bake at 325 degrees F for 45 minutes, or until cake springs back when
touched. Cover with Rum Sauce.
Rum Sauce
1/2 cup butter
1/2 cup half−and−half
1/4 cup rum or rum flavoring, to taste
Combine sugar, butter and half−and−half in the top part of a double boiler, and cook over simmering
water for 10 minutes. Stir in rum, then pour, while hot, over cake.
Rum−Apple Cake 663

Sauerkraut Apple Cake
4 eggs
1 (14 ounce) can sauerkraut, rinsed and drained
1 large tart apple
1 cup vegetable oil
1 teaspoon salt
In a large bowl, beat eggs and sugars; set aside. Squeeze sauerkraut until dry; finely chop and add to
egg mixture. Peel and finely grate apple; squeeze dry. Stir into egg mixture. Add oil and walnuts.
Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir into egg mixture. Line
the bottom of two 8−inch round cake pans with wax paper; grease and flour paper and sides of pan.
Pour batter into pans. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near
the center comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool
completely before frosting.

2 to 3 tablespoons whipping cream, divided
1 tablespoon grated orange peel
Chopped walnuts (optional)
Beat cream cheese and 2 tablespoons cream in a small mixing bowl. Add sugar; beat until fluffy. Add
orange peel, cinnamon and vanilla extract; mix well. Add remaining cream if needed. Spread between
layers and over entire cake. Garnish with chopped walnuts if desired. Store in the refrigerator.
Sauerkraut Apple Cake 664

Shortcake
1 cup flour
1/2 teaspoon salt
1 tablespoon shortening
1 tablespoon butter
1/2 cup milk
Fresh strawberries
Vanilla ice cream
Sift dry ingredients together and cut in shortening and butter. Add milk, mixing in well with a spoon.
Pour mixture into an 8−inch pie plate. Dot with additional butter and sprinkle with additional sugar.
Bake at 400 degrees F for 20 minutes. Serve warm topped with strawberries and vanilla ice cream.
Serves 6.
Shortcake 665
Skillet Peach Cake
3 medium eggs, beaten
1 cup Bisquick®
2 (16 ounce) cans sliced peaches, drained
Sugar (for topping)
Mix Bisquick® with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil.
Pour Bisquick® mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7
minutes.
Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping
opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is
inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle
with sugar.
Serves 4.
Skillet Peach Cake 666

S'More Snack Cake
2 cups graham cracker crumbs
1/2 teaspoon salt
1/2 cup shortening
3 eggs
1 cup milk
1 cup miniature chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2−inch baking pan.
Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, graham cracker
crumbs, baking powder, baking soda, and salt; mix well. Set aside.
In a large bowl, beat brown sugar, shortening, and eggs until well blended. Add dry ingredients and
milk; mix at low speed until well blended. Beat at medium speed 1 minute. Stir in 2/3 cup of the
chocolate chips. Spread batter evenly in prepared pan. Bake for 25 to 35 minutes until a wooden pick
inserted in center comes out clean. Cool 15 minutes.
Meanwhile, melt remaining 1/3 cup chocolate chips in a small saucepan over low heat. Spoon
teaspoonsful of Marshmallow Crème onto top of warm cake; carefully spread with knife dipped in hot
water. Swirl melted chocolate through Marshmallow Crème to marble. Cool completely.
S'More Snack Cake 667

Sour Cherry Cake
1 (16 ounce) can sour red cherries
3/4 cup shortening
3 eggs
4 rounded teaspoons sour cream
2 cups flour
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Cream shortening and sugar; add eggs and mix well. Add sour cream. Sift flour, baking soda, cloves,
salt, cinnamon and nutmeg together. Add sifted dry ingredients to shortening−sugar mixture and beat.
Drain juice from sour cherries. Mix cherries into batter only enough to slightly break up cherries. Pour
into 13 x 9−inch pan and bake at 375 degrees F for 35 to 40 minutes or until wooden pick inserted into
center comes out clean. Frost with your favorite chocolate icing.
Sour Cherry Cake 668

Sour Cream Blueberry Cake
1/2 cup soft butter
3 eggs
2 cups sifted flour
1/2 teaspoon salt
1 cup sour cream
2 cups blueberries, divided
Preheat oven to 325 degrees F. Grease well and flour a 13 x 9−inch baking pan.
Cream butter and sugar. Add eggs one at a time, beating well after each addition.
Sift dry ingredients together. Gradually add to egg mixture, alternating with sour cream, ending with
flour mixture. Stir in vanilla extract. Fold in 1 cup blueberries. Pour half the batter into prepared
baking pan. Cover with remaining 1 cup blueberries. Sprinkle with brown sugar, then top with
remaining batter. Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Remove to rack to finish
cooling.
Serves 12.
Sour Cream Blueberry Cake 669

Sour Cream Cookie Cake
1/2 cup sour cream
1/4 softened butter or margarine
1/4 cup water
1 egg
8 Oreo cookies
Preheat oven to 350 degrees F. Grease and flour an 8− or 9−inch round pan.
Beat all ingredients except cookies in medium bowl on low speed 30 seconds. Scrape bowl down, then
beat on high speed for another 2 minutes.
Break up the Oreo cookies, then stir them into the batter. Pour batter into prepared pan. Bake for 30
to 35 minutes or until cake springs back when touched lightly in the center. Cool for 10 minutes, then
remove from pan and cool completely.
Sour Cream Cookie Cake 670

Sour Cream Peach Kuchen
1/4 teaspoon salt
1 cup cold butter or margarine
2 (29 ounce) cans sliced peaches,
drained or 13 small fresh peaches,
peeled and sliced
Topping
4 egg yolks
2 cups (16 ounces) sour cream
2 to 3 tablespoons granulated sugar
In a bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture
resembles coarse crumbs. Press onto the bottom and line up the sides of a greased 13 x 9 x 2−inch
baking dish. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over
peaches. Bake at 400 degrees F for 15 minutes.
Meanwhile, in a bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar
and cinnamon; sprinkle over top. Bake 30−35 minutes longer or until golden.
Serve warm or cold. Store leftovers in the refrigerator.
Yield: 12 servings.
Sour Cream Peach Kuchen 671

South Carolina Fresh Peach Cake
1 teaspoon salt
3 eggs, well beaten
1 cup vegetable oil
2 cups sliced fresh peaches
Whipped cream
Combine 1 1/2 cups flour, baking soda, salt and cinnamon; mix well and set aside.
Combine eggs, sugar and oil; beat until smooth. Add flour mixture; beat at low speed of electric mixer
just until blended (batter will be thick).
Dredge peaches and pecans in remaining 1/2 cup flour; gently fold into batter. Spoon batter into a
greased and floured 13 x 9−inch baking pan. Bake at 375 degrees F for 50 minutes or until a wooden
pick inserted in center comes out clean. Cool completely. Cut into squares to serve; garnish each
square with a dollop of whipped cream.
Yields one dozen 3−inch squares.
South Carolina Fresh Peach Cake 672

Southern Fresh Banana Layer Cake
3/4 cup (1 1/2 sticks) butter, at room temperature
3 eggs, well beaten
5 ripe bananas, mashed
1/4 cup buttermilk
1 cup finely chopped pecans
Preheat oven to 325 degrees F. Grease and flour three 9−inch cake pans. Sift together flour and baking
soda, and set aside.
Put butter and sugar in a large mixing bowl and cream together until smooth. Slowly pour in the eggs,
mixing well between each addition. Stir in the mashed bananas. Add dry ingredients and buttermilk
alternately, beginning and ending with flour mixture. Stir in vanilla extract and pecans. Divide batter
among prepared pans and bake for 25 minutes, or until the tops all brown and the edges pull away
from the pans, or a wooden pick inserted in the middle of a cake comes out clean. Remove from the
oven and allow to cool for 5 to 10 minutes, then turn out onto racks to cool completely.
Frosting and Filling

1/2 cup mashed bananas
2 teaspoons fresh lemon juice
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners’ sugar
3 ripe bananas, sliced thin
In a small bowl, mix mashed bananas and lemon juice together and set aside.
In another bowl, with an electric mixer, cream together butter and sugar. Add mashed bananas,
blending well. Stir in vanilla extract.
To assemble, spread a layer of icing on one of the cake rounds, then top with a layer of sliced bananas.
Place the second cake layer on top of the bananas and repeat with more icing, then bananas. After
placing the third layer on top, smooth the icing over the sides and top of the cake with the remaining
frosting.
Southern Fresh Banana Layer Cake 673

Spanish Bar Cake
4 cups water
2 cups raisins
1 cup shortening
1 teaspoon ground clove
1/2 teaspoon salt
2 eggs
1 cup chopped nuts
Preheat oven to 350 degrees F. Lightly grease a 13 x 9−inch cake pan.
Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat
and let mixture cool.
Combine flour, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice
and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the
chopped nuts (if desired). Pour batter into prepared pan. Bake for 35 minutes.
Spanish Bar Cake 674

Spice Cake
1 egg, beaten
1/4 teaspoon salt
1/2 cup oil
1 cup water
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cloves, ground
Add all of the ingredients to a large bowl and mix well. Pour into a buttered 9 x 12−inch pan. Bake for
25−30 minutes (or until firm in the middle). Cool on a rack before cutting.
Spice Cake 675

St. Louis Gooey Butter Cake
1 egg
In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture
resembles fine crumbs and starts to cling. Pat into the bottom of a 9−inch square baking pan.
For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until
combined. Beat in the corn syrup and egg until just combined. Add the 1 cup flour and evaporated
milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled).
Pour into crust−lined baking pan. Bake at 350 degrees F for about 35 minutes or until cake is nearly
firm when you shake it. Let cool in pan on wire rack. Remove to serving plate. Sprinkle with
confectioners' sugar.
St. Louis Gooey Butter Cake 676

St. Louis Ooey Gooey Berry Butter Cake
5 tablespoons melted butter
2 large eggs
2/3 cup sour cream
1 cup blackberries
1/2 cup blueberries
In a mixer bowl, beat butter, sugar, and 1 egg until pale and thickened. Beat in sour cream.
Combine flour, baking powder and soda, then beat into butter mixture until smooth. Spread evenly in
a buttered and floured 9−inch cake pan with a removable rim.
Bake in a 350 degree F oven until cake is pale golden and springs back slightly when gently pressed, 20
to 25 minutes.
Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth. Spread over
cake and arrange berries on top. Bake until edges of topping are set and lightly browned, but center
still jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool completely on a rack. Loosen from rim with a knife, then push out. Serve, or if making
ahead, chill airtight up to one day.
I have tried this recipe yet, but as soon as the berries are out, I'll have to now. Makes my mouth water
reading over it again.
St. Louis Ooey Gooey Berry Butter Cake 677

Stack Cake
1 teaspoon salt
3/4 cup shortening
1 cup molasses
3 eggs
1 cup milk
Applesauce
Sift together flour, salt, baking powder and baking soda. Set aside. Work shortening until soft. Add
sugar a little at a time while creaming the mixture. Mix in molasses thoroughly, then beat in the eggs,
one at a time. Stir in flour combination and milk alternately. Spoon a thin layer of batter, about 1/3
inch, into greased 9−inch cake pans. Bake in a preheated 350 degree F oven for 15 to 20 minutes or
until cake pulls away from sides of pan. There will be six or seven thin layers of cake. When all layers
are baked and cooled, stack with a generous amount of lightly spiced applesauce between each layer.
Sprinkle confectioners' sugar on top.
Stack Cake 678

Strawberries on the Bottom Cake
1 (3 ounce) package strawberry gelatin
1 (16 ounce) package frozen sweetened sliced strawberries
1 cup miniature marshmallows
2 1/4 cups flour
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
3 eggs
1 cup milk
Whipped cream for garnish, if desired
Whole strawberries for garnish, if desired
Preheat the oven to 350 degrees F. Grease a 9 x 13−inch pan.
In a small bowl, combine the gelatin and the strawberries with their liquid. Set aside.
Sprinkle the marshmallows evenly across the bottom of the prepared pan.
Sift together the flour, baking powder and salt.
In the large bowl of an electric mixer, cream the sugar and butter, beating until the mixture is light
and fluffy. Beat in the eggs, one at a time, beating well after each. Beat in the vanilla extract.
Beat in the flour mixture in thirds, alternating with the milk, beating well after each and scraping the
bowl well between additions. Pour the mixture over the marshmallows, gently spreading it edge to edge.
Spread the gelatin−strawberry mixture over the cake batter.
Bake for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool.
Serve either cake−side up or berry−side up, topped with whipped cream and garnished with
strawberries, if desired.
Strawberries on the Bottom Cake 679

Strawberry Amaretto Cake
1 (4−serving) package vanilla−flavored instant pudding mix
4 eggs
2/3 cup milk
1/3 cup Amaretto liqueur
1/2 cup pureed strawberries
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1 1/2 cups strawberries, sliced
1 1/2 cups strawberries, quartered
Cream cheese frosting (recipe follows)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9−inch round cake pans.
Mix flour and baking powder together and set aside.
In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with
each addition.
Combine milk and Amaretto and add alternately with the flour mixture to the creamed mixture. Fold
in 1 teaspoon vanilla extract and the pureed strawberries. Divide batter equally into three 9 inch round
cake pans.
Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10
minutes in the pans, then remove from pans and cool completely on wire racks.
To make the filling:
Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric
mixer until stiff.
Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cake with
Cream Cheese Frosting. Pipe an edge of frosting around cake top.
Spread remaining whipped cream on cake top. Top with quartered strawberries.

1 (1 pound) box powdered sugar, sifted
Beat cream cheese until smooth.
Strawberry Amaretto Cake 680

In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and
beat until smooth.
Makes one 9−inch 3 layer cake.
Strawberry Amaretto Cake 681

Strawberry Banana Cream Cake
1 store−bought angel food cake
2 cups cream
1 cup sour cream
2 pints fresh strawberries (or
1 (16 ounce) bag frozen berries, thawed
1 to 2 bananas, diced small
In a cold bowl with cold beaters, whip cream and sugar to stiff peaks, then fold in sour cream. Using a
long, serrated knife, split cake into four layers horizontally. To 1 cup whipped cream/sour cream
mixture, add 1/2 cup diced strawberries and 1/2 cup diced bananas. Fill and frost layers. Use
remaining whipped cream/sour cream mixture to frost outside of the entire cake. Garnish with leftover
strawberries and bananas. Chill at least 4 hours. You may have to touch up frosted areas as cake firms.
At serving, press more bananas around bottom edge of the cake.
Strawberry Banana Cream Cake 682

Strawberry Fudge Cake
2 (15.15 ounce) packages chocolate chunk fudge brownie mix
2/3 cup canola oil (I used melted butter. − LuAnn)
1/3 cup water
4 teaspoons strawberry extract
1 cup chocolate chips
1/2 cup strawberry ice cream topping from a jar (I used
low−sugar strawberry spread −− not to save calories or sugar −− obviously,
this recipe is a "lost cause" already :L , but just because it seemed like it'd
have a more natural strawberry taste. − LuAnn)
2 (16 ounce) cans vanilla frosting (I used whipped vanilla frosting, to which
I added a small amount of almond extract. − LuAnn)
1 pint fresh strawberries
(I also used chocolate syrup in garnishing the cake. − LuAnn)
Preheat oven to 350 degrees F. Coat 2 (8−inch) round cake pans with cooking spray.
In bowl, combine brownie mix, eggs, oil (or butter), 1/3 cup water and extract. Beat at medium speed
until blended, 1 minute; stir in chips.
Divide batter between pans. Bake 35 minutes or until toothpicks inserted into centers comes out with
crumbs clinging.
Puree strawberry topping until smooth. Poke holes into hot cakes; spread with topping. Cool in pans
30 minutes on racks.
Run knife around edges of cakes. Remove from pans; cool completely.
Place one cake layer on serving plate; spread with 1 1/2 cups frosting. Top with remaining layer.
Spread top and side with remaining frosting. If desired, transfer 1 1/2 cups additional frosting to
pastry bag fitted with large star tip; pipe resettes onto cake. Garnish with strawberries. (I also drizzled
chocolate syrup in a zig−zag pattern around the top edge of the frosted cake, allowing it to drip down
the sides of the cake).
Makes 16 servings.
Strawberry Fudge Cake 683

Strawberry Layered Cake
1 cup half−and−half
4 eggs
1 3/4 cups flour
Dash of salt
1/2 cup powdered sugar
Red food coloring (if desired)
1 pint fresh strawberries, cleaned and sliced
Heat half−and−half in a saucepan until boiling, add butter and set aside.
In bowl blend sugar, vanilla extract and eggs, beat on high with mixer until mixture is very light and
fluffy.
In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture,
mixing well after each addition.
Pour batter into a well greased and floured springform pan. Bake for 55 to 60 minutes, or until
toothpick inserted into center of cake comes out clean.
Cool slightly and remove from pan. Let cool completely. Cut cake into three even layers. Brush away
any loose crumbs. Place on serving platter.
Whip the cream cheese until very smooth, add the powdered sugar and whipping cream, beating until
mixture is creamy, smooth and fluffy. You may add a few drops of food coloring if desired to tint
frosting.
Spread frosting between each layer, place sliced strawberries on each layer. Spread remaining frosting
on top and sides of assembled cake. Garnish with strawberries on top and on sides.
Strawberry Layered Cake 684

Strawberry Marshmallow Cake
2 (10 ounce) packages frozen sliced strawberries
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
3 eggs
Preheat oven to 350 degrees F. Generously grease bottom only of a 13 x 9−inch pan. Sprinkle
marshmallows evenly over bottom of pan. Thoroughly combine completely thawed berries and sugar
with dry gelatin; set aside.
In large mixing bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3
minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows
in prepared pan. Spoon berry mixture over batter. Bake for 45 to 50 minutes or until golden brown.
Serve warm with ice cream or whipped cream.
Strawberry Marshmallow Cake 685

Strawberry Ribbon Cake
Cream Cheese Ribbon
8 ounces cream cheese, softened at room temperature
1/3 cup confectioners sugar
1 egg
1 tablespoon milk
Cake
3 eggs, separated
3/4 cup (1 1/2 sticks) butter or margarine, softened at
room temperature
1 cup strawberry preserves
1/4 teaspoon salt
1/2 cup buttermilk
Strawberry Frosting
3 ounces cream cheese, softened to room temperature
1/4 cup strawberry preserves
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2−inch baking pan. Set aside.
Combine all ribbon ingredients and beat until smooth, set aside.
Beat egg whites until stiff but not dry. Set aside.
In large bowl, cream together butter, sugar and strawberry preserves. Add the egg yolks and vanilla.
Beat well.
In medium bowl, combine flour, baking soda and salt. Add to creamed mixture alternately with
buttermilk, starting and ending with flour mixture. Fold in beaten egg whites.
Pour about half of the batter into pan. Spoon cream cheese mixture over batter and carefully spread
with back of spoon. Cream cheese mixture does not have to cover the batter completely. Pour
remaining batter over cream cheese ribbon. Spread to cover.
Bake for 30 to 40 minutes until cake springs back when lightly touched in center. Cool completely in
pan before frosting.
While cake bakes make the frosting. Combine cream cheese, butter, and preserves in large bowl. Beat
until well mixed. Add confectioners' sugar. Beat until smooth. Stir in walnuts. Spread on top of cooled
Strawberry Ribbon Cake 686

cake.
Strawberry Ribbon Cake 687

Strawberry Short−Cut Cake
2 boxes frozen strawberries, thawed (or 2 1/2 cups
sliced and partly mashed fresh strawberries,
sweetened to taste)
1 box strawberry gelatin
1/2 cup shortening (not liquid)
1/2 teaspoon salt
3 eggs
1 cup milk
Grease the bottom of a 9 x 13−inch pan. Do not grease the sides. Spread marshmallows over bottom of
pan. Even though the recipe calls for 1 cup marshmallows, you can use up to 2 cups. Mix the
strawberries and gelatin and set aside.
Make a batter of the remaining ingredients and spread over marshmallows. Dribble strawberry and
gelatin mixture over batter. Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick Comes
out clean. The marshmallows go to the top to form a glaze and the strawberries go to the bottom and
are thickened with the gelatin without coloring the batter.
Strawberry Short−Cut Cake 688

Strawberry−Layered Coconut Cream Cake
Filling
Cake
2 baked round yellow cake layers (8 or 9−inch diameter)
1 1/2 cups sliced strawberries, divided
1 cup shredded coconut, toasted and cooled, divided
To make filling, in mixer bowl, beat cream cheese and vanilla extract on medium speed until creamy.
Add confectioners' sugar, and beat until incorporated. On low speed, gradually add cream, beating
until smooth. Increase speed to medium; beat until mixture is thick and fluffy. (Mixture should be the
consistency of frosting.)
To assemble, place 1 cake layer on cake plate or round serving platter. Spoon 1 cup filling over cake,
spreading to within 1/2 inch of edge. Arrange 1 cup strawberries on top, overlapping, if necessary.
Spoon an additional 3/4 cup filling over strawberries, being careful not to move strawberries around.
Sprinkle evenly with 1/2 cup of the toasted coconut; top with second cake layer. Spoon remaining
filling over top, spreading slightly to smooth. Sprinkle with remaining coconut; garnish with remaining
strawberries. Refrigerate at least 1 hour to firm before cutting.
Makes 12 servings.
Strawberry−Layered Coconut Cream Cake 689

Sugar Gingerbread
1/4 cup butter
1 egg
1 1/2 cups flour
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup milk
Cream butter and sugar; add egg. Sift dry ingredients. Combine the two mixtures, and stir in the milk.
Bake in greased and floured 8−inch square pan for 20 to 25 minutes. Sprinkle with sugar.
Sugar Gingerbread 690

Sweet Potato Cake
4 eggs, separated
1/4 teaspoon salt
1 1/2 cups raw sweet potatoes, grated
1 cup nuts, chopped
Preheat oven to 350 degrees F. Grease three 8−inch layer pans and set aside.
Combine oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water, then dry
ingredients which have been sifted together. Stir in potatoes, nuts and vanilla extract and beat well.
Beat egg whites until stiff and fold into mixture. Pour into prepared cake pans and bake 25 to 30
minutes. Cool and frost.
Frosting
1/2 cup margarine
3 egg yolks
1 1/3 cups flaked coconut
Combine milk, sugar, margarine, egg yolks and vanilla extract in a saucepan. Cook over medium heat
about 12 minutes, stirring constantly, until mixture thickens. Remove from heat and add coconut. Beat
until cool and of spreading consistency.
Sweet Potato Cake 691

Sweet Potato Chocolate Nut Cake
1 1/2 pounds sweet potatoes, peeled,
cooked and pureed to equal 2 cups
1 1/2 cups oil
4 eggs
3 cups flour
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup chopped nuts
1/4 cup melted chocolate
Combine potatoes, oil, eggs and vanilla extract. Add slowly the dry ingredients that have been mixed
together. Fold in the nuts. Mix chocolate with 1/3 of batter. Pour some batter in a greased 9 x 13−inch
pan and swirl chocolate batter in to give it a marbleized effect. Add remaining batter. Bake at 350
degrees F for 1 hour 10 minutes.
Sweet Potato Chocolate Nut Cake 692

Sweet Potato Layer Cake
4 eggs, separated
1 1/2 cups finely shredded uncooked
sweet potato (about 1 medium)
1/4 cup hot water
1/4 teaspoon salt
In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition.
Add sweet potato, water and vanilla extract; mix well.
In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture.
Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans.
Pour into three greased 9−inch round cake pans. Bake at 350 degrees F for 22 to 27 minutes or until a
wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing to wire
racks.
Frosting
1/2 cup butter
2 (5 ounce) cans evaporated milk
4 egg yolks, beaten
Melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over
medium heat for 10 to 12 minutes or until thickened and bubbly. Remove from the heat; stir in the
coconut, pecans and vanilla extract. Cool slightly. Place one cake layer on a serving plate; spread with
a third of the frosting. Repeat layers.
Sweet Potato Layer Cake 693

Sweet Potato Layer Cake with Orange Cream Cheese
Frosting
Cake
2 pounds tan−skinned sweet potatoes (3 medium)
3 cups cake flour
1/2 teaspoon salt
1 cup vegetable oil
1 cup golden brown sugar, packed
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries
Frosting
1/2 cup unsalted butter, room temperature
7 3/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
To Finish
1/4 cup sliced candied orange peel
For cake: Preheat oven to 400 degrees F.
Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool,
peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining
potatoes for another use). Reduce oven temperature to 350 degrees F.
Butter and flour two 9−inch−diameter cake pans with 2−inch−high sides; line pans with parchment.
Sift flour and next 6 ingredients into medium bowl.
Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a
time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and
2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center
comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
For frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in
powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter.
Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting
Sweet Potato Layer Cake with Orange Cream Cheese Frosting 694
over top and sides of cake.
Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small
bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture
decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with
cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)
Sweet Potato Layer Cake with Orange Cream Cheese Frosting 695
Texas Oatmeal Cake
Cake
1 cup old−fashioned oatmeal
1 cup brown sugar
1/2 cup butter, cut into pieces
2 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
Grease a 13 x 9−inch baking pan. Pour boiling water over oatmeal and let stand 10 minutes. Preheat
oven to 350 degrees F.
Cream sugars and butter until smooth, 1 to 2 minutes. Add eggs, then soaked oatmeal and remaining
dry ingredients. Pour into prepared pan. Bake about 40 to 45 minutes.
Icing
1/2 cup butter
1/2 cup brown sugar
1/2 cup cream, evaporated milk or half−and−half
Melt butter in a saucepan, then mix in remaining ingredients. Spread on cake when it's still warm from
the oven. Slip frosted cake under broiler for a few minutes to get the topping bubbly and brown.
Texas Oatmeal Cake 696

Texas Sheet Cake
2 cups sifted flour
1/2 cup sour cream
1/2 teaspoon salt
2 eggs
4 tablespoons cocoa
1 cup water
In bowl, mix flour, sour cream, salt, sugar, baking soda and eggs. In a pan, bring to boil margarine,
cocoa and water. Add boiled mixture to dry ingredients, mix well, and pour into a large sheet cake pan,
15 1/2 x 10 1/2−inches, that has been greased and floured well. Bake at 350 degrees F for 20 minutes.
This batter is very thin.
Frosting
4 tablespoons cocoa
6 tablespoons milk
Mix sugar, vanilla extract and nuts in a pan. Boil margarine, milk and cocoa and add to dry
ingredients, beating until smooth. Frost cake while cake is hot, as the frosting is very thick.
Texas Sheet Cake 697

Texas Tornado Cake
2 eggs
2 cups fruit cocktail
Grease and flour a 13 x 9−inch cake pan. Preheat oven to 325 degrees F.
Mix together sugar, eggs, fruit cocktail, baking soda and flour. Pour batter into prepared pan.
Mix the brown sugar and nuts together, and sprinkle mixture onto the batter. Bake for 40 minutes or
until done.
Texas Tornado Cake 698

The Ultimate Chocolate Cake
2/3 cup cocoa
4 eggs
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees F. Grease and flour bottoms of 2 (9−inch) layer cake pans.
Mix first 4 ingredients, set aside.
In a large bowl with mixer at high speed beat the next 3 ingredients 3 minutes or until light and fluffy.
At low speed, beat in mayonnaise.
Add flour mixture in 4 additions alternately with water, beginning and ending with flour.
Pour into pans. Bake for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool
in pans 10 minutes. Remove cakes from pans and cool completely on racks. Frost cake with your
favorite frosting.
The Ultimate Chocolate Cake 699

Three Kings Cake
3 packages or 3 tablespoons active dry yeast
1/2 cup warm water
3/4 cup scalded milk
1 teaspoon salt
Grated peel of 1 orange and 1 lemon
3 eggs
5 cups bread flour
1/2 cup raisins, currents, or candied fruit
Cinnamon−sugar for garnish
Sprinkle the yeast onto the surface of the warm water. Add two tablespoons of the sugar and stir to
dissolve. Allow mixture to proof in a warm place for 10 minutes. The yeast will be very bubbly and
may overflow the bowl if it is too small.
In a large bowl combine the unsalted butter, the hot scalded milk, and the remaining sugar. Stir in the
salt and grated peel.
Beat three eggs and add them to the butter mixture, making sure that it is no longer very hot. Then
add the yeast mixture. Using an electric mixer, beat in the two cups of flour to make a smooth batter.
Then add remaining flour using a bread hook on the mixer or kneading the flour in as the dough
becomes stiff. The dough should be smooth and elastic when it is ready to rise. This will take about 10
minutes of kneading. Place dough in a greased and floured bowl and cover. Put in a warm place to rise
until doubled in bulk.
Punch dough down and knead to remove all air pockets. Work in fruit until it is evenly distributed
through the dough. Divide dough in half and shape two circular loaves, hiding a token in each one.
Place loaves in greased and floured 9−inch round cake pans. Brush tops of loaves with an egg yolk
beaten with 1 tablespoon of water and sprinkle cinnamon−sugar across the surface of each. Cover the
loaves with a clean towel and allow to rise in a warm place until almost doubled in bulk.
Bake in a preheated 400 degrees F oven for ten minutes and at 350 degrees F for 45 minutes. Remove
from pans and cool on racks.
Three Kings Cake 700

Toll House Layer Cake
Cake
1/2 teaspoon salt
4 eggs
1 package chocolate chips, "Little Bits" semi−sweet,
divided (12 ounce pack)
Frosting
Cake: Preheat oven to 350 degrees F. Grease 15 1/2 x 10 1/2 x 1−inch jellyroll pan. Line with wax paper.
In bowl, cream butter, brown sugar, sugar, vanilla extract and salt. Add eggs, one at a time, beating
well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan.
bake 20−25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off wax
paper. Cut cake crosswise into four 3 3/4 x 10−inch sections. Spread 3 slightly rounded tablespoons
frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting.
Frosting: Melt over hot (not boiling) water, 1 cup semi−sweet chocolate bits, stir until smooth. Set aside.
In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla extract; blend until
smooth.
Toll House Layer Cake 701

Tomato Soup Cake
1/4 cup (1/2 stick) margarine
1 can tomato soup
1 teaspoon salt
1 egg
2 1/2 cups flour, sifted
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
1 cup raisins
1 cup chopped walnuts (optional)
Cream margarine and sugar. Mix baking soda with tomato soup and add to creamed mixture, then
mix. Add salt and egg and continue beating. Sift together flour, allspice, nutmeg, cloves, ginger and
cinnamon and add to first mixture. Add raisins and walnuts, if desired, and mix well. Bake in a greased
and floured 13 x 9−inch or 10 x 8−inch pan. Bake 45 to 60 minutes at 375 degrees F. Cake is done when
a wooden pick inserted in the center comes out clean.
Tomato Soup Cake 702

Topa Topa Tangerine Cake
Cake
3 eggs, separated
2 teaspoons grated tangerine rind
1/3 cup tangerine juice
1 1/4 cups pastry flour
1/4 teaspoon salt
Beat egg whites and cream of tartar until stiff, then add yolks, one at a time and beat well. Add sugar
gradually beating it in. Stir in grated rind and juice. Fold in flour, powder and salt. Bake in two 8−inch
pans (with parchment paper greased and floured on the bottom), at 325 degrees F for 20 to 25 minutes,
until springy to the touch. Run a knife around the outside edge of the cakes, and invert on cooling
racks.
Tangerine Curd Filling

Scant 1/4 teaspoon salt
2 teaspoons tangerine rind
1/4 cup tangerine juice
1 egg yolk
2 teaspoons butter
Put sugar, flour and salt in top of a double boiler over medium heat and mix together thoroughly. Add
rind and tangerine juice. Add butter and egg yolk, stir and cook until smooth and thick. Remove from
fire, and slowly add lemon juice. Spread curd between cake layers.
Tangerine Lemon Frosting

2 large egg whites
3 tablespoons tangerine juice
1 tablespoon tangerine rind
2 teaspoons light corn syrup
Combine all of the ingredients except the extract and the rind in the top of a double boiler. In the
bottom of the double boiler, bring the water to a simmer. Place the top pan over the simmering water
and beat with a hand−held mixer on medium speed for three minutes, then on high speed for three
minutes. Remove the top pan from the heat and add the lemon extract. Beat for one minute longer or
until the whites are satiny and hold stiff peaks. Stir in the rind. Frost the top and sides of the cake.
Topa Topa Tangerine Cake 703

Towering Praline Carrot Cake
3 cups sliced carrots
2 teaspoons ground cinnamon, divided
1 teaspoon salt
6 eggs
2 recipes Cream Cheese frosting
1 recipe Praline Sauce
Grease and lightly flour three 9 x 1 1/2−inch round baking pans; set aside.
In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes
or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt. Make a
well in center of flour mixture. Add vegetable oil, eggs, pineapple, and vanilla extract. Beat with an
electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and
coconut. Spread batter evenly in prepared pan. Bake in a 350 degree F oven 35 to 40 minutes or until a
wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes.
Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese
Frosting.
To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe
or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2
tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Sauce into
the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling
steps using another 1 cup of the frosting and remaining Praline Sauce.
Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with
additional chopped pecans. Cover; store in refrigerator.
To Serve: Let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen
cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired,
garnish with additional chopped pecans.
Praline Sauce
Towering Praline Carrot Cake 704

In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to
full boil, stirring constantly; reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla
extract. Cool.

1 (16 ounce) box confectioners' sugar, sifted
1 teaspoon cinnamon
Cream butter and sugar until fluffy. Add cream cheese and vanilla extract. Beat until fluffy. Stir in
chopped pecans. Use pecan halves for garnish if desired.
Towering Praline Carrot Cake 705

Tradewinds Carrot Cake
Serves 16.
1 3/4 cups plus 4 tablespoons all−purpose flour

1/4 teaspoon salt
3 large eggs
1 cup chopped unsalted macadamia nuts or pecans
1/2 cup raisins or currants
2 cup diced fresh pineapple
1 cup finely chopped toasted unsalted macadamia nuts or pecans
Grease three 9 x 1−inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly
flour pans.
Carrot Cake: (first 10 ingredients) Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda,
cinnamon and salt.
In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until
light in color, about 3 to 4 minutes. At low speed, gradually add flour mixture, beating just until
smooth.
Combine carrots, nuts, raisins and remaining 2 tablespoons flour. Gently fold into batter. Pour batter
into prepared pans.
Bake at 350 degrees F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
Pineapple filling: (next 5 ingredients) In medium saucepan, combine pineapple and sugar. Cook over
low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes.
Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for 1 minute, stirring
constantly. Remove from heat; stir in vanilla extract. Cool. Can be made ahead and chilled, covered, in
refrigerator.
Cream Cheese Icing: In medium bowl, with electric mixer, beat together cream cheese and butter. Add
Tradewinds Carrot Cake 706

sugar and vanilla extract; beat until smooth.
To Assemble Cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple
filling over cake layer. Place second layer on top of filling and spread about 1 cup of icing over cake
layer. Top with third layer and spread remaining icing evenly over sides and top of cake.
Press chopped toasted nuts onto sides of cake.
Makes one 9−inch 3 layer cake.
Yields: 16 servings.
Tradewinds Carrot Cake 707

Tradewinds Pineapple Chocolate Cake
1 teaspoon salt
1/2 cup shortening
2 eggs
1 small box coconut cream instant pudding
1 (9 ounce) container whipped dairy topping
Beat first 9 ingredients in large mixing bowl on low speed, scraping sides of bowl, till blended. Beat at
high speed, scraping sides occasionally for an additional 3 minutes. Bake in a 13 x 9−inch cake pan for
40 to 45 minutes.
Punch holes all over top of cake with handle of a wooden spoon. Bring pineapple and sugar to boil.
Cool.
Mix pudding as directed. Pour pineapple mixture, then pudding, whipped topping, coconut and pecans
over the top of the cake, in that order.
Keep refrigerated.
Tradewinds Pineapple Chocolate Cake 708

Tres Leches Cake (Cake of Three Milks — Nicaragua)
This cake must be served ice cold. If you do not have a rimmed platter large enough to hold this cake,
then cut the cake in half and serve it on two platters.
Cake
9 egg yolks
2 cups flour
1/2 cup milk mixed with 1 tablespoon baking powder
9 egg whites
Butter a 13 x 9−inch glass baking pan. Set oven rack in the center of the oven and preheat oven to 350
degrees F.
Beat yolks and sugar until thick and pale, about 1 minute. Add vanilla extract. Add flour alternately
with milk mixture. Beat egg whites to stiff peaks. Fold about one−third of the whites into the batter to
lighten it, then fold in all the egg whites until completely blended. Pour batter into the prepared baking
pan. Bake 30 to 35 minutes. Cool on a rack in the pan. When cool, invert onto a large serving platter
with a rim.
Three−Milk Filling
3 egg yolks
2 cups cream (or combination of 1 cup cream
and 1 cup sour cream)
1 tablespoon rum or favorite liqueur
Beat yolks well. Bring 1 cup of the cream to a boil. While beating, slowly pour cream into the yolks and
continue beating until foamy and cooled. Add remaining cream and evaporated and condensed milks
and beat thoroughly. Mixture will not peak. Add vanilla extract and rum.
Swirl Frosting
1/2 cup water
1 cup light corn syrup
3 egg whites
Bring water, corn syrup and sugar to a boil over medium−high heat. Cook until it's a clear syrup that
can spin a thread (230 degrees F to 234 degrees F). It sugar browns, it will become too caramelized and
frosting will be stiff.
Meanwhile, beat egg whites until stiff. Still beating, add hot sugar syrup in a slow stream; continue
beating about 5 minutes or until glossy, fluffy and stiffly peaked and somewhat cooled.
When cake has cooled, punch holes in it with the end of a wooden spoon. Slowly pour the filling over
the cake so it can absorb all the filling. Swirl frosting on sides and top of cake in big strokes.
Tres Leches Cake (Cake of Three Milks — Nicaragua) 709

Refrigerate at least 3 hours or overnight.
Tres Leches Cake (Cake of Three Milks — Nicaragua) 710

Triple Chocolate Raspberry Fantasy
First Layer
3 ounces unsweetened chocolate
1/2 cup butter
2 eggs
3/4 cup flour
Second Layer
1 (250g) package cream cheese, softened
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg
Third Layer
For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon
colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10−inch
springform pan.
For second layer, beat cream cheese and confectioners' sugar. Beat in liqueur, chocolate, and egg until
smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful.
Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Let cool.
For topping, spoon jam over cake. Heat whipping cream and pour over chocolate; stir until melted.
Pour glaze over cake and let set.
Triple Chocolate Raspberry Fantasy 711

Tropical Aroma Cake
1/2 cup shortening
2 eggs, well beaten
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup milk
1 tablespoon cocoa
1 tablespoon cold water
Icing/Filling
4 tablespoons cocoa
Preheat the oven to 375 degrees F. Grease and flour three 8−inch diameter round cake pans.
Cream the shortening; add the sugar a little at a time, then add the eggs, mixing thoroughly.
Sift together the flour, salt, baking powder, nutmeg and cinnamon. Add a little of the dry ingredients
to the first mixture; add milk, a small amount at a time, then the remaining dry ingredients.
Divide two thirds of this batter between 2 of the prepared pans.
To the remaining batter, add the cocoa, which has been mixed with the cold water. Spoon into the third
cake pan.
Bake the layers for 15−20 minutes, until the cakes test done. Transfer to racks and let cool completely.
Filling/Icing: Cream the butter; add the sugar and cocoa very slowly, beating until light and fluffy.
Add the vanilla and coffee, a few drops at a time, until the filling is soft enough to spread.
To assemble: Remove the cakes from their pans. Place a white layer on a plate. Spread a thin layer of
icing over the top. Add the dark layer, spreading a thin layer of icing over the top. Top with the third
layer. Spread top and sides with the remaining icing.
Serves 6 to 8.
Tropical Aroma Cake 712

Twinkie Cake
1 (6 ounce) box vanilla pudding
16 ounces crushed pineapple, drained
1 (6 ounce) box banana pudding
8 ounces nondairy whipped topping
10 cream−filled Twinkies
Cut Twinkies in half lengthwise, top to bottom; set aside.
Prepare pudding according to package instructions.
Spread Twinkies in bottom of a 9 x 13−inch pan, cut side up.
Top with vanilla pudding, then banana pudding, pineapple, cherries and whipped topping. Top with
walnuts. Chill for about an hour before serving.
Twinkie Cake 713

Ultimate Chocolate Cake
3/4 cup butter
3 eggs
Few drops red food coloring
3 squares unsweetened baking chocolate
3 cups cake flour
3/4 teaspoon salt
1 1/2 cups ice water
Cream together butter and sugar, then add vanilla extract, eggs, food coloring and melted chocolate.
Mix in flour and water alternately. Bake in a greased and floured 13 x 9−inch pan for 40 to 50 minutes.
Frosting
6 tablespoons Crisco
3 tablespoons flour
2/3 cup milk
1 teaspoon salt
Beat all together until fluffy. Spread over cooled cake.
Ultimate Chocolate Cake 714

Vegetable Garden Cake
3 eggs, beaten until fluffy
1 cup oil
1 1/2 cups tightly packed shredded zucchini
1/2 cup tightly packed shredded carrots
1 teaspoon salt
1/2 cup ground almonds
Milk Glaze
1/2 cup sifted confectioners' sugar
2 teaspoons hot milk
1/2 cup powdered sugar, sifted
10 marzipan carrots
Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir
until well moistened. Pour into 2 greased and floured 9−inch cake pans.
Bake at 350 degrees F for 25 to 30 minutes or until done. Cool slightly before removing from pans.
Freeze 1 cake layer for use at another time.
Prepare Milk Glaze by mixing sugar, milk, and vanilla until smooth.
Cover top of cake generously with glaze. Place small amount of glaze on teaspoon; drizzle glaze in
scalloped design around edges. Dust top of cake with powdered sugar. Arrange marzipan carrots
around outer edge of cake.
Yield 10 servings.
Vegetable Garden Cake 715

Waldorf Astoria Red Cake
1/2 cup shortening
2 eggs
1 teaspoon salt
1 cup buttermilk
1 teaspoon vinegar
Add vinegar to baking soda; hold over bowl as it foams. Cream shortening, sugar, eggs and vanilla.
Make a paste of food coloring and cocoa, then add to the creamed mixture. Add buttermilk with salt
and vinegar. Alternately add to above mixture with flour. Bake at 350 degrees F for 30 minutes in two
9−inch pans.
Frosting
3 tablespoons flour
1 cup milk
1 cup butter
Cook flour and milk until thick. Cool in the refrigerator. Cream sugar, butter and vanilla extract until
fluffy. Blend creamed mixture (do not beat) with cooled flour mixture. It should be the consistency of
oatmeal.
Waldorf Astoria Red Cake 716

Watermelon Cake
1 (18.25 ounce) box white cake mix
1 (3 ounce) box watermelon gelatin
2 eggs
1 1/4 cups water
2 containers vanilla or cream cheese frosting
Red and green gel food coloring
Chocolate chips
Preheat oven to 350 degrees F. Grease and flour two 9−inch round baking pans.
In a mixing bowl, combine dry cake mix, gelatin, eggs, water and vegetable oil. Beat on low speed just
until moistened then on high for until well blended. Pour into prepared baking pans. Bake for 30 to 35
minutes or until a wooden pick comes out clean. Cool for 10 minutes; remove from pans to wire racks
to cool completely.
Set aside 2 to 3 tablespoons frosting for decorating. Place one container into a bowl; tint red. Tint
second container green. Place one cake layer on a serving plate; spread with 1/2 red frosting to within
1/4 inch of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 inch of
edges. Frost sides and top edge with green frosting. Place reserve white frosting in a small plastic
baggie, cut 1/4 inch hole in one corner. Pipe around top edge of cake where green and red frosting
meets. For seeds, insert chocolate chips upside down into the cake top.
Watermelon Cake 717

Wellesley Fudge Cake
4 squares BAKER'S Unsweetened Baking Chocolate
1/2 cup water
1 2/3 cups flour*
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened**
3 eggs
3/4 cup milk**
*Or use 2 cups sifted cake flour. **Or use 1/2 cup vegetable shortening and 1 cup milk.
Microwave chocolate, 1/2 cup of the sugar and water in large microweavable bowl on HIGH 1 to 2
minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate
is completely melted. Cool to lukewarm.
Mix flour, baking soda and salt; set aside.
Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until
light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately
with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla extract.
Pour into 2 greased and floured 9−inch round cake pans.
Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from
pans.
Cool completely on wire racks. Frost as desired.
Wellesley Fudge Cake 718

White Chocolate Mud Cake
1 cup butter, chopped
1 pound white chocolate, chopped coarsely
1 cup milk
1/2 cup self−rising flour
2 eggs, beaten lightly
White Chocolate Ganache

1/2 cup cream
12 ounces white chocolate, chopped coarsely
Grease a deep 9−inch round cake pan; line base and side with baking paper.
Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat, without boiling,
until smooth. Transfer mixture to large bowl; cool 15 minutes.
Whisk sifted flours into mixture, then stir in extract and eggs. Pour mixture into prepared pan; bake
for 1 hour.
Cover pan with foil; bake another 45 minutes.
Stand cake in pan 30 minutes; turn onto a wire rack to cool.
Spread top and sides of cold cake with White Chocolate Ganache.
White Chocolate Ganache: Bring cream to a boil in small saucepan; pour over chocolate in small bowl,
stirring until chocolate melts. Cover; refrigerate, stirring occasionally, about 30 minutes or until
spreadable.
Serves 12.
White Chocolate Mud Cake 719

White Chocolate Raspberry Cake
1/4 pound white chocolate
6 eggs
2 pints raspberries
Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl
of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one
at a time, as each one is absorbed. Add the sugar, then the flour.
Lightly grease a 9 x 11−inch baking pan. Pour in the batter and smooth the top. Place in the oven and
bake for 25 to 30 minutes.
When the cake is cooked, remove from the oven and let cool before removing from the baking pan.
To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with
whipped cream or Raspberry Sauce, if desired.
Raspberry Sauce: In blender or food processor; puree 1 (16 ounce) package thawed frozen
raspberries; strain. Stir in 2 tablespoons sugar.
White Chocolate Raspberry Cake 720

White Chocolate Sheet Cake
1 cup butter
1 cup water
1/2 cup sour cream
2 eggs
1 teaspoon salt
In 2−quart saucepan bring butter and water to a boil, remove from heat. Add flour, sugar, sour cream,
eggs, almond extract, salt and baking soda. mix well. Pour into a greased 15 x 10−inch sheet cake pan.
Bake at 350 degrees F for 20 to 22 minutes or until cake is golden brown. Insert a wooden pick into the
center. If it comes out dry, it is done (do not overbake). Let the cake cool while preparing the frosting.
Frosting
1/2 cup butter
1/4 cup milk
In 2 quart saucepan combine butter and water to a boil, remove from heat. Add confectioners' sugar
and almond extract. mix well. Stir in chopped pecans, spread over warm cake.
White Chocolate Sheet Cake 721

White Fudge Cake
3/4 cup broken white chocolate or almond bark
1/2 cup hot water
1/2 teaspoon salt
3 eggs
Preheat oven to 350 degrees F. Grease and flour the bottoms only of 2 (9−inch) layer pans.
Melt white chocolate with hot water over low heat; cool.
In large mixer bowl combine flour, sugar, soda, baking powder, salt, butter and buttermilk. Blend at
low speed until moistened. Beat 1 minute at medium speed, scraping bowl occasionally. Add eggs,
melted white chocolate mixture and vanilla extract. Blend. Beat 1 minute at medium speed. Stir in
pecans and coconut. Pour batter into prepared pans. Bake at for 30 minutes or until top springs back.
White Fudge Frosting

3/4 cup coarsely chopped white chocolate or
almond bark
1 cup milk
In medium saucepan combine white chocolate and flour. Blend in milk. Cook over medium heat,
stirring constantly until mixture is very thick. Cool completely.
In large mixer bowl cream butter, sugar and vanilla extract. Beat until fluffy, about 3 minutes.
Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped
cream.
White Fudge Cake 722

White Ivory Cream Cake
Cake
8 ounces white chocolate, finely chopped
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter (1/2 cup)
3 large eggs
1 cup plus 1 tablespoon milk
Filling and Frosting

1 1/2 pounds white chocolate, finely chopped
1/2 cup coarsely chopped macadamia nuts
Garnish: White macadamia nuts and strawberries or raspberries
Preheat oven to 350 degrees F. Butter and flour 2 (9−inch) cake pans.
Make the Cake: In a double boiler, melt the white chocolate over hot, not simmering, water. Set aside
to cool slightly.
In a large bowl with an electric mixer, cream the butter and sugar. Beat in the eggs one at a time,
beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three
additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth,
about 20 seconds.
Pour the batter into the prepared pans and bake for 25 − 30 minutes or until the top is golden and a
cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20
minutes. Then invert the cakes onto the racks to cool completely.
Prepare the Filling and Frosting: Place the white chocolate in a medium bowl. In a small heavy
saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand,
covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm
enough to spread, about 1 hour.
To Assemble: Spread the bottom layer with 1 cup of the chilled white chocolate mixture. Arrange the
chopped macadamia nuts over the filling, and top with the second cake layer.
In a medium bowl, beat the remaining 1 cup cream until firm peaks form. Fold the whipped cream into
the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole
macadamia nuts around the rim and base of the cake. Chill until ready to serve.
Garnish each piece with a fanned strawberry or raspberries.
White Ivory Cream Cake 723

White Texas Sheet Cake
1/2 cup shortening
2 egg whites
1 teaspoon salt
2 cups flour
1/2 cup (1 stick) margarine, melted
1/3 cup buttermilk
1/2 cup coconut
Mix shortening, sugar and egg whites together until fluffy. Then add baking soda, salt and flour. Mix
together the 1 3/4 cups buttermilk, vanilla extract and almond extract. Add to the first mixture. Bake
in greased and floured 17−inch jellyroll pan at 350 degrees F for 20 to 25 minutes. Ice while warm.
Mix margarine, the 1/3 cup buttermilk and confectioners' sugar together. Sprinkle coconut on top or
can be mixed into icing (can use half of the icing recipe and it makes a nice glaze for the cake.
White Texas Sheet Cake 724

Wildflower Honey Cake
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
1 cup rye flour
1/2 teaspoon salt
1/8 teaspoon clove
1 pint raspberries
1 pint strawberries, quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint, chopped
Cream butter and whisk in honey, yogurt, sour cream, and one−fourth of the lemon juice. Mix flours,
salt, soda, clove, and walnuts. Combine ingredients softly. Do not whip or beat. Butter 8−inch square
pan. Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool
and unmold onto cake rack. Cut into 1 inch by 1 inch squares.
Berry Compote
Combine fruit, mint, and remaining lemon juice with raspberry sauce.
Serve cake topped with compote.
Wildflower Honey Cake 725

Williamsburg Orange Cake
3/4 teaspoon salt
1/4 cup shortening
3 eggs
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
Preheat oven to 350 degrees F. Grease and flour cake pans.
Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping the bowl constantly.
Beat 3 minutes on high speed, scraping the bowl occasionally. Bake an oblong cake for 45 to 50 minutes
and a layered cake for 30 to 35 minutes.
Williamsburg Butter Frosting
This is for three 8−inch layers.

4 1/2 cup sconfectioners' sugar
4 to 5 tablespoons orange liqueur or orange juice
Blend butter and sugar. Stir in liqueur and orange peel; beat until smooth.
Williamsburg Orange Cake 726

Wooden Spoon Apple Cake
1/2 teaspoon salt
1 cup vegetable oil
2 eggs
3 cups chopped apples
1 cup chopped nuts
Sift together in bowl all the dry ingredients. Add remaining ingredients at one time and mix with a
wooden spoon (do not use electric mixer). Pour batter into prepared pan, and bake for 55 to 60 minutes.
Wooden Spoon Apple Cake 727

Zucchini Fudge Cake
4 eggs
3/4 teaspoon salt
1 cup buttermilk
3 cups shredded zucchini
3 1/2 cups prepared chocolate frosting
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Beat in vanilla extract.
Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately
with buttermilk. Stir in zucchini. Pour into three greased and floured 9−inch round baking pans. Bake
at 350 degrees F for 25 to 30 minutes or until cakes test done. Cool for 10 minutes.
Remove cakes from pans to wire racks to cool completely. Frost between layers and top and sides of
cake.
Zucchini Fudge Cake 728

Apple Pudding Cake
1 cup firmly packed brown sugar, divided
1/4 teaspoon salt, optional
1/3 cup apple cider or apple juice
2 1/2 cups sliced, peeled apples or
1 (20 ounce) can sliced apples, drained*
1 tablespoon cinnamon imperials
1 3/4 cups apple cider or apple juice
In medium−size mixing bowl, combine flour, 1/2 cup of the sugar, salt, baking powder and baking
soda. Add oil, vanilla extract and the 1/3 cup apple cider or apple juice, mixing until smooth. Gently
stir in apples and cinnamon imperials. Spread mixture evenly in a 9−inch square pan. Sprinkle
remaining sugar over apple mixture. Carefully pour remaining 1 3/4 cups apple cider or apple juice
over batter.
Bake at 350 degrees F for about 55 minutes or until cake is done. Cool slightly before serving with
whipped topping or frozen yogurt, if desired.
Yield: 8 servings.
Apple Pudding Cake 729

Black Forest Pudding Cake
1/4 teaspoon salt
1/2 cup milk
1/2 cup packed light brown sugar
1/4 cup kirsch (cherry−flavored liqueur) or 2 tablespoons
water plus 1/2 teaspoon almond extract
Cherry pie filling
Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
Add milk, melted butter and vanilla extract; beat until smooth. Spread into an 8−or 9−inch square
baking pan.
Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl;
sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir.
Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning
sauce from bottom of pan over top.
Serve with cherry pie filling.
Yield: 8 to 10 servings
Black Forest Pudding Cake 730

Blackberry Pudding Cake
1 (16.5 ounce) can blackberries with syrup
1 tablespoon flour
6 tablespoons melted butter or margarine
Pour can of blackberries with syrup in the bottom of a 13 x 9−inch cake pan. Mix brown sugar and
flour together and sprinkle on top of fruit, then pour butter or margarine on top of mixture. Prepare
cake batter.
Cake
1 cup sour cream
2 eggs, well beaten
Mix margarine and sugar well. Stir in sour cream and baking soda. Add eggs and vanilla extract; beat
well. Sift together flour and baking powder; mix with other ingredients until well blended. Put on top
of fruit mixture. Bake at 350 degrees F for 30 to 40 minutes.
Blackberry Pudding Cake 731

Blueberry Pudding Cake
2 cups blueberries
1 cup flour
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
1 egg
1 cup boiling water
Place blueberries and lemon juice in an 8−inch square pan.
Mix flour, baking powder, salt, nutmeg and the 3/4 cup sugar. Beat in milk, egg, melted butter and
vanilla extract. Spread over berries.
Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake for 40 to
50 minutes.
Blueberry Pudding Cake 732

Caramel Apple Pudding Cake
2 medium, tart cooking apples, such as
Granny Smith or Jonathan, peeled, cored
and thinly sliced (2 cups)
1/4 cup raisins
1/2 cup milk
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon margarine or butter
Whipped cream (optional)
Preheat oven to 350 degrees F. Grease a 2−quart square baking dish. Arrange apples in bottom of dish;
sprinkle with lemon juice, cinnamon and nutmeg. Top evenly with raisins. Set aside.
In a large mixing bowl stir together all−purpose flour, brown sugar, baking powder and baking soda.
Add the milk, the 2 tablespoons melted butter and vanilla extract; mix well. Stir in chopped pecans or
walnuts. Spread the batter evenly over the apple mixture.
In a small saucepan combine caramel topping, water, and the 1 tablespoon butter; bring to boiling.
Pour caramel mixture over the batter in the baking dish.
Bake for 35 minutes or until set in center. While warm, cut into squares, inverting each piece onto
dessert plate. Spoon the caramel−apple mixture from bottom of pan over each piece.
Serve with whipped cream, if desired.
Makes 12 servings.
Caramel Apple Pudding Cake 733

Caramel Pear Pudding Cake
1/4 teaspoon salt
1/2 cup milk
4 medium pears, peeled and chopped, or
1 (16 ounce) can pears, drained and chopped
Ice cream or Cool Whip (optional)
In large mixing bowl stir together flour, sugar, baking powder, cinnamon and salt. Add milk; beat
until smooth. Stir in pears and pecans. Turn into an ungreased 2−quart casserole.
In bowl combine brown sugar, butter and boiling water; pour evenly over batter. Bake for 45 minutes.
Serve hot with ice cream.
Caramel Pear Pudding Cake 734

Cherry Pudding Cake
2 quarts pitted fresh red sour cherries*
2 cups flour
1 cup milk
Whipped cream or ice cream (optional)
* May substitute drained canned sour cherries or frozen cherries.
In a medium bowl, combine cherries with 1 1/2 cups of the sugar and almond extract. Set aside.
In a medium bowl, combine flour, 1 cup sugar, baking powder, milk and oil; mix well and pour into
prepared pan. Spoon cherries over batter. Bake for 40 to 45 minutes or until a wooden pick inserted
into cake portion comes out clean.
Serve warm with whipped cream or ice cream.
Serves 12 to 14.
Cherry Pudding Cake 735

Chocolate Eclair Pudding Cake
1 cup flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
Measure flour, baking powder, salt, sugar and cornstarch into 8−inch square (glass only) baking pan.
Pour milk into dry ingredients. Add slightly beaten egg yolks from separated eggs, melted butter and
vanilla extract. Wire whip to blend. Will be a soupy batter. Bake for 50 minutes until cake pulls away
from pan sides.
Chocolate Frosting
2 tablespoons baking cocoa
While still warm pour a drizzle of this mixture over cake from measuring cup. Serve warm.
Chocolate Eclair Pudding Cake 736

Chocolate Espresso Pudding Cake
1 tablespoon instant espresso powder
1/2 cup evaporated skimmed milk
2 teaspoons instant espresso powder
1 cup boiling water
Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla extract; add to dry
ingredients and stir. Spoon into an 8−inch square pan. Combine brown sugar, cocoa and espresso
powder. sprinkle over batter. Pour water over batter (do not stir). Bake at 350 degrees F for 30
minutes or until cake springs back when touched.
Serve warm.
Chocolate Espresso Pudding Cake 737

Chocolate Pudding Cake
1 cup sifted flour
1/2 teaspoon salt
2 1/2 tablespoons cocoa
1/2 cup milk
3 tablespoons margarine, melted
Sift together flour, sugar, baking powder, salt and cocoa. Add, stirring in with spoon, milk, vanilla
extract, melted margarine and chopped pecans. Pour into well greased 8−inch square pan.
Pudding
2 tablespoons cocoa
1 cup boiling water
Whipped topping (optional)
Maraschino cherries (optional)
Combine granulated sugar, light brown sugar, cocoa and boiling water. Pour gently over batter. Bake
at 350 degrees F for 30 to 40 minutes. When completely cooled, turn upside down on serving dish. You
may have to ease it out with a knife. Garnish with whipped topping and cherries.
Chocolate Pudding Cake 738

Cinnamon Pudding Cake
1/2 teaspoon salt
1 cup milk
1 1/2 cups water
3/4 cup apple, peeled, cored and chopped
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9−inch square baking dish.
In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the
center and pour in the milk. Mix well and pour into prepared pan.
In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan.
Sprinkle top with nuts and chopped apples.
Bake in the preheated oven for 35 to 40 minutes, or until a wooden pick inserted into the center of the
cake comes out clean. Serve warm.
Cinnamon Pudding Cake 739

Date Nut Pudding Cake
1 1/2 cups flour
1/4 teaspoon salt
1 (12 ounce) package pitted dates, coarsely snipped with scissors
4 tablespoons (1/2 stick) butter, melted
1 cup orange juice, warmed
2 tablespoons Grand Marnier or other orange liqueur
3/4 cup walnuts, coarsely chopped
1 cup brown sugar
Set the oven at 350 degrees F. Have on hand a deep 9−inch baking dish.
In a bowl, mix together the flour, granulated sugar, baking soda, and salt.
In another bowl, combine the dates, butter, and orange juice. Mix in the Grand Marnier, vanilla, and
walnuts. Add the date mixture to the flour and stir just until smooth. Spread the batter in the bottom
of the dish, smoothing the top with a rubber spatula.
In another bowl, combine the brown sugar and water until the sugar dissolves. Pour the mixture over
the date batter.
Transfer the dish to the hot oven and bake the pudding for 45 minutes or until the top is set. Spoon the
pudding into each of 4 shallow bowls and serve warm with ice cream.
Serves 4.
Date Nut Pudding Cake 740

Fudge Puddin' Cake
Cake
1 cup unsifted all−purpose flour
4 tablespoons unsweetened cocoa powder,
preferably Dutch process
Pinch of salt
2/3 cup water
1/4 cup (1/2 stick) unsalted butter, melted
Adjust rack to center of oven. Preheat oven to 350 degrees F. Butter an 8−inch square cake pan.
Into medium bowl, sift flour, sugar, cocoa powder, baking powder and salt. Add vanilla extract to
water, then add to dry ingredients along with melted butter. With hand−held electric mixer at low
speed or a large whisk, beat until ingredients are well−mixed and most lumps are out of batter. Turn
into prepared pan; spread level, then push batter slightly higher in corners. Let stand at room
temperature while you prepare the Topping.
Topping
3/4 cup firmly packed light brown sugar
1/3 cup unsweetened cocoa powder, preferably Dutch process
1 1/2 teaspoons instant coffee granules
Pinch salt
1 cup water
In small, heavy−bottom saucepan, combine all ingredients except water. Mix well, pressing out as
many lumps as possible with back of spoon. Add water. Place over medium heat; stir almost constantly
until mixture comes to a boil, scraping sides of pan occasionally and pressing out any lumps with back
of spoon. Remove from heat; immediately but carefully pour boiling hot mixture all over cake batter.
Don't pour too much in any one place. Using pot holders, very carefully transfer the hot pan to the
preheated oven.
Bake 24 to 31 minutes, or just until cake tester inserted into center of cake emerges with a few moist
crumbs clinging to it. Do not overbake. Cool on rack at least 1 hour before serving.
Fudge Puddin' Cake 741

Gingerbread Pudding Cake
1 1/4 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup LAND O LAKES ® Butter, softened
1 egg
1 cup molasses
1 cup water
1/3 cup LAND O LAKES ® Butter, melted
Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.
Beat the 1/2 cup butter and sugar in large mixer bowl on medium speed until creamy (1 to 2 minutes).
Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding
flour mixture with molasses and the 1 cup water, beating after each addition just until mixed.
Pour batter into 13 x 9−inch ungreased baking pan; sprinkle with the 3/4 cup brown sugar.
Combine the 1 1/2 cups hot water and the 1/3 cup melted butter in medium bowl; carefully pour over
top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and a wooden pick
inserted in center comes out clean.
Serve warm with ice cream, if desired.
Gingerbread Pudding Cake 742

Key Lime Pudding Cake
3 cups flour
2 eggs (at room temperature), separated
3 tablespoons Key lime juice
1 teaspoon grated Key lime rind
1 cup milk (at room temperature)
Preheat oven to 325 degrees F. Grease a 1−quart baking pan or 6 custard cups.
Combine sugar, flour and melted butter in a mixing bowl. Add the unbeaten egg yolks, lime juice, lime
rind and milk.
Beat egg whites until stiff; fold into yolk mixture.
Pour into pan or custard cups. Place in pan of hot water; bake 1 hour (35 minutes for custard cups),
until pudding leaves sides of pan.
Key Lime Pudding Cake 743

Lemon Buttermilk Pudding Cake
1/4 teaspoon salt
2 3/4 ounces fresh lemon juice
1 large egg yolk
3 large egg whites
Mint leaves, sprigs for garnish
Place all ingredients except egg whites and half of the sugar in a blender.
Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour
into a buttered 8−inch square baking pan.
Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the
cake pan.
Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a
sprig of mint.
Lemon Buttermilk Pudding Cake 744

Lemon Puddin' Cake
4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1/2 cup sifted all−purpose flour
1/2 teaspoon salt
1 1/2 cups milk
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon
colored.
Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each
addition.
Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into an
8−inch square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes.
Lemon Puddin' Cake 745

Lemon Pudding Cake
Cake
1/4 cup flour
1/2 teaspoon salt
2 egg yolks
2/3 cup milk
2 teaspoons grated lemon zest
2 egg whites
Set oven rack in the lower third of oven and preheat oven to 350 degrees F.
Sift flour, sugar and salt into a bowl. In another bowl, beat yolks lightly. Stir in milk, zest and lemon
juice, mixing just until blended.
Beat egg whites to stiff peaks. Fold into batter, which will be light and somewhat runny. Pour batter
into a 1−quart baking dish of any shape but with 1 1/2−inch sides. Set dish in a larger pan and fill with
1 inch of very hot tap water. Bake 50 to 55 minutes or until top is golden brown. Serve warm with
Chantilly Cream.
Chantilly Cream
1 cup cream
In a cold bowl with cold beaters, whip cream, sugar and vanilla extract at high speed to moderately
stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.
Yields 2 cups. Makes 6 servings.
Lemon Pudding Cake 746

Mocha Fudge Puddin' Cake
1 cup strong brewed coffee
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1 egg
1/3 cup heavy cream
3/4 cup flour
Grease bottom and sides of an 8−inch square baking pan.
In a medium bowl, combine coffee, granulated sugar, and 1/4 cup cocoa. Whisk until well blended.
In a large bowl, combine egg, brown sugar, melted butter, cream and vanilla extract. Blend well. Add
flour, remaining 3 tablespoons cocoa, and baking powder; mix until smooth. Pour into prepared pan.
Top with coffee mixture.
Place a round wire or bamboo rack in a wok. Put filled baking pan on rack. Pour boiling water into
wok to reach halfway up sides of baking pan. Cover and cook over low heat until wooden pick inserted
in top half of cake comes out clean, 20 to 25 minutes. Remove baking dish from rack. Serve warm,
spooning fudge sauce over cake.
Serves 6 to 8.
Mocha Fudge Puddin' Cake 747

Orange Pudding Cake
1 1/2 cups milk
1/2 teaspoon grated orange peel
Chocolate shavings (optional)
In a large bowl, beat egg whites until foamy. With beater on high speed, gradually beat in 1/4 cup
sugar until stiff, moist peaks form; set aside.
In a small bowl, beat egg yolks until thick. Stir in milk, grated orange peel, and orange juice. Add
remaining 3/4 cup sugar, flour, and vanilla extract; beat just until smooth. Add yolk mixture to beaten
whites; fold gently just until blended.
Pour into a 9−inch quiche dish or a 10−inch pie dish. Set dish in slightly larger baking pan in a 350
degree F oven. Pour about 1−inch of boiling water into outer pan. Bake until center of pudding
appears set when gently shaken, about 35 minutes.
Serve warm or cool. Garnish with whipped cream and/or shaved chocolate.
Serves 8.
Orange Pudding Cake 748

Praline Pudding Cake
3/4 cup dark brown sugar, packed
1 1/4 cups plus 1 tablespoon all−purpose flour, divided
1/4 teaspoon salt
1/2 cup low−fat 1% milk
2 tablespoons butter or margarine, melted
2 cups fat free whipped topping
Chopped pecans (optional)
Combine brown sugar and the 1 tablespoon flour in a small bowl. Lightly spoon the 1 1/4 cups flour
into dry measuring cups; level with a knife. Combine with granulated sugar, the 1/3 cup pecans,
baking powder and salt in a medium bowl; make a well in center of mixture.
Combine milk, butter and vanilla extract in a bowl; add to flour mixture. Stir just until moist.
Spread batter into an 8−inch square baking pan; sprinkle with brown sugar mixture. Pour boiling
water over batter (do not stir). Bake for 35 minutes or until pudding is bubbly and cake springs back
lightly in center.
Serve warm with whipped topping. Garnish with pecans, if desired.
Yields 8 servings.
Praline Pudding Cake 749

Raspberry Pudding Cake
1 egg
1 1/2 tablespoons butter
1/2 cup milk
2 cups flour
2 cups raspberries
Combine all ingredients except raspberries. Mix well. Add raspberries. Batter will be thick. Pour into a
greased 9−inch square pan. Bake at 300 degrees F for 40 to 50 minutes.
Raspberry Pudding Cake 750

Red Velvet Pudding Cake
1 (12 ounces) package whole frozen raspberries (not in syrup)
1 (18.25 ounce) box devil's food cake mix plus the specified amount
of cooking oil and eggs to make cake)
2 cups water
1 (6 ounce) package raspberry gelatin
1 (16 ounce) container frozen whipped topping (optional)
Preheat oven to 375 degrees F. Lightly spray a 13 x 9−inch baking pan with nonstick cooking spray.
Spread raspberries evenly over bottom of pan.
Prepare cake according to package directions and pour batter over raspberries.
Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch
together. Pour gelatin mixture over cake batter. Bake 40 to 45 minutes or until a wooden pick inserted
in center comes out clean.
Chop chocolate into small pieces and sprinkle over cake. Dust with confectioners' sugar.
Serve with whipped topping, if desired.
Red Velvet Pudding Cake 751

Warm Chocolate Raspberry Pudding Cake
Frosting
3 ounces fine−quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounce)
1/2 cup heavy cream
Cake Batter
1/3 cup plus 2 teaspoons unsweetened cocoa
powder (not Dutch process)
1/4 cup whole milk
1/3 cup seedless raspberry jam (about 3 1/2 ounce)
2 large eggs
1/4 teaspoon salt
1 pint raspberries (for garnish)
Preheat oven to 350 degrees F. Generously butter a 9 x 2−inch round cake pan.
To make the frosting, chop the chocolate.
In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until
smooth. Pour frosting into cake pan.
To make the cake batter, whisk together boiling water and cocoa powder until smooth and whisk in
milk, vanilla extract and jam.
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add
eggs 1 at a time, beating well after each addition.
Into another bowl sift together flour, baking soda and salt and add to egg mixture in batches
alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each
addition. Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or
until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake
slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan
and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350 degrees F for 10 to 15
minutes.
Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen
cake. Invert a cake plate with a slight lip over cake pan and holding pan and plate together with both
hands, invert cake onto plate.
Serve cake garnished with raspberries.
Warm Chocolate Raspberry Pudding Cake 752

Yield: 6 servings
Warm Chocolate Raspberry Pudding Cake 753

Almond Pound Cake
1/2 pound butter
1/2 cup shortening
5 large eggs
1/4 teaspoon salt
3 cups flour
3/4 cup evaporated milk plus
water to make 1 cup liquid
Cream sugar and shortening. Add eggs and salt. Cream well. Add remaining ingredients. Pour into a
very lightly greased 12−cup Bundt pan. Put into cold oven. Set temperature at 320 degrees F. Bake 1
1/2 hours. Cool 15 minutes and remove from pan.
Almond Pound Cake 754

Almond Pound Cake with Raspberry Filling
3/4 cup sifted cake flour
1/8 teaspoon salt
7 ounces (3/4 cup) almond paste, at room temperature
8 ounces (2 sticks) unsalted butter, (don’t use
margarine), at room temperature
1 cup raspberry preserves
Position rack in lower third of oven. Preheat oven to 350 degrees F. Grease and lightly flour a 9 x 5 x
3−inch loaf pan.
Combine flour, baking powder and salt. Sift onto sheet of waxed paper. Set aside.
Crack eggs into a small bowl. Add the vanilla and whisk briefly, as if to make scrambled eggs.
Place the almond paste in a work bowl of a large heavy−duty mixer.
Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the
same speed, add sugar.
Continue beating on low speed, adding the butter 1 tablespoon at a time. Stop machine after all of the
butter has been added, and scrape down the sides.
Increase the speed to medium and cream butter, almond paste and sugar together until mixture is light
in color and fluffy, about 4 minutes.
With the mixer still on medium speed, add the eggs, beginning a tablespoon at a time and beating until
the eggs disappear before adding more.
Continue to beat until the mixture appears very fluffy, velvety and white and has increased in volume.
Stop beating the batter now.
Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well
before adding the remaining flour.
Pour batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than
in the center.
Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted in center comes out clean. It is
normal for pound cake to crack along their tops while baking.
Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin−bladed knife or
spatula to help free it if necessary, and rest right side up on a rack to continue cooling.
When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level,
Almond Pound Cake with Raspberry Filling 755

if necessary. Cut a V−shaped portion out along the length of the cake. Set both pieces aside.
Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the
preserves through a sieve to remove the seeds, if desired.
Spread the sloping sides of the cut−out V on the cake bottom with raspberry preserves, and replace
V−shaped piece.
Wrap in plastic wrap and store at room temperature if serving within 24 hours.
To freeze, cover plastic wrapped cake in foil, and freeze for up to 2 weeks.
Servings: 10
Almond Pound Cake with Raspberry Filling 756

Apple Cider Pound Cake
This is a large cake which can be divided into 3 loaf pans for gift giving.
3 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup butter
1/2 cup shortening
6 eggs
1 cup apple cider
Sift together flour, salt, baking powder and spices; set aside. Cream butter, shortening and sugar. Add
eggs, 1 at a time, beating well after each. Add vanilla extract. Add dry ingredients alternately with
cider to creamed mixture, beginning and ending with flour. Pour batter into greased and floured
10−inch tube pan. Bake at 325 degrees F for 1 1/2 hours. Cool 15 minutes. Remove from pan and finish
cooling on wire rack.
Caramel Glaze
1/4 cup buttermilk
1/2 teaspoon light corn syrup
Bring ingredients to rolling boil. Boil 10 minutes, stirring occasionally. Pour over slightly warm cake,
allowing glaze to drip down sides of cake.
Apple Cider Pound Cake 757

Apricot Brandy Pound Cake
1 cup butter
6 eggs
3 cups flour
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon rum flavoring
1 teaspoon orange flavoring
1/4 teaspoon almond flavoring
1/2 teaspoon lemon flavoring
1/2 cup apricot brandy
Grease and flour one (10−inch) tube pan. Preheat oven to 325 degrees F.
Cream together butter and sugar until very light and fluffy. Add eggs 1 at a time, beating thoroughly
after each.
Sift together dry ingredients. Combine sour cream, flavorings and brandy. Add dry ingredients
alternately with sour cream mixture. Pour into prepared pan. Bake for 70 minutes or until done.
Remove from oven and cool. This freezes well.
Apricot Brandy Pound Cake 758

Apricot Rum Pound Cake
1 cup butter
7 large eggs
1 cup sour cream
1/2 cup apricot Brandy
1/2 teaspoon rum extract
1/2 teaspoon salt
Cream butter; add sugar and cream together until very light and fluffy. Add eggs, one at a time,
beating well after each addition, but do not over−beat or it will cause a dry cake. Mix together sour
cream, apricot Brandy, rum, almond, lemon, orange and vanilla extracts.
In a separate bowl, mix together the flour, salt and baking soda. Add dry ingredients to the sour cream
mixture alternately, beginning and ending with flour. Combine all ingredients and mix on lowest
setting of mixer to just blend. Bake in greased and floured angel food cake pan. Bake for 70 to 80
minutes at 325 degrees F. Cool on rack and tip out while still warm.
Apricot Rum Pound Cake 759

Apricot−Glazed Pound Cake
1 cup margarine, softened
6 eggs, separated
3 cups cake flour
Cream sugar and margarine. Add egg yolks slowly, beating well. Add egg whites and cream well. Add
flour and cream alternately. Add flavorings. Bake in lightly greased tube pan at 325 degrees F for
about 1 hour 15 minutes.
Remove from oven and let sit for 10 minutes. Remove from pan and spread Apricot Glaze over warm
cake. Serves 15.
Apricot Glaze
1/2 cup apricot nectar
1 tablespoon butter
Heat nectar. Add sugar and stir until dissolved. Add butter; stir until melted.
Apricot−Glazed Pound Cake 760

Arkansas Black Walnut Pound Cake
1 cup butter
1/2 cup shortening
5 eggs
1 teaspoon rum (optional)
3 cups flour
1 cup milk
1 cup chopped black walnuts
Beat butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each
addition. Add rum and vanilla extract to milk. Add baking powder to flour. Alternately add liquid and
dry ingredients to batter (starting and ending with liquid). Stir in walnuts. Pour batter into a greased
and floured Bundt pan. Bake at 325 degrees F for about 70 minutes until cake tests done.
Dust with confectioners' sugar when cool.
Arkansas Black Walnut Pound Cake 761

Best Ever Sour Cream Pound Cake
3 cups cake flour
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
6 large eggs, separated, at room temperature
1 1/4 cups sour cream, at room temperature
Position a rack in the center of the oven, and preheat to 350 degrees F. Lightly butter a 10−inch tube
pan. Dust the pan with flour, and tap out the excess. I use the cake flour for dusting.
Sift together the flour, 1/4 teaspoon of the salt, and the baking soda. In a large bowl, using a hand−held
electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat
until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, beating well after
each addition. Then add the vanilla. Reduce the speed to low, and in thirds, alternately beat in the flour
mixture and sour cream.
In a large greaseproof bowl (I use glass), using a hand−held electric mixer (clean beaters) set at low
speed and beat the egg whites until foamy. Add the remaining 1/4 teaspoon salt, increase the speed to
high, and beat until the whites just form stiff peaks. Stir about one fourth of the beaten whites into the
batter; then fold in the remaining whites. Transfer the batter to the prepared cake pan, smoothing the
top.
Bake until the cake is golden brown and a toothpick or bamboo skewer inserted comes out clean, 1 1/4
to 1 1/2 hours. Cool the cake completely on a wire rack. Run a long knife around the edges to release
the cake from the pan, then unmold.
Variations on flavoring: In addition to the Vanilla, add either grated zest of lemon or orange or 1/2
teaspoon of rum or brandy extract.
Best Ever Sour Cream Pound Cake 762

Black Walnut Pound Cake
1/2 cup shortening
5 eggs
1 cup milk
1/2 cup black walnuts, chopped
Beat butter and shortening at medium speed with electric mixer about 2 minutes or until soft and
creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking powder; add
to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until
blended after each addition. Stir in vanilla extract and walnuts. Pour batter into a greased and floured
10−inch tube pan. Bake at 325 degrees F for 1 hour and 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a
wire rack.
Black Walnut Pound Cake 763

Blackberry Pound Cake
1 teaspoon salt
1 cup blackberry jam
1 cup (8 ounces) sour cream
4 eggs
2 tablespoons ReaLemon reconstituted lemon juice
1 cup chopped nuts
Preheat oven to 325 degrees F. Liberally grease a 10−inch tube pan.
In large mixer bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well
after each addition.
Sift or stir together flour, cream of tartar, salt and baking soda. Blend together jam, ReaLemon and
sour cream. Add flour mixture until well blended. Stir in vanilla extract and nuts. Pour into prepared
pan. Bake 70 minutes or until a wooden pick inserted near center comes out clean.
Cool 10 minutes. Remove from pan. Top with Lemon Glaze.
Lemon Glaze
Blend sugar and lemon juice until smooth.
Blackberry Pound Cake 764

Blueberry Cream Cheese Pound Cake
1 1/2 cups (3 sticks) butter
6 eggs
1 cup frozen blueberries
Cream together the cream cheese, butter and sugar. Add the eggs, one at a time, beating well after each
egg. Add the flour, one−cup at a time, beating well after each cup. Add vanilla and lemon extracts; beat
well. Fold in the blueberries. Pour the batter into a greased and floured Bundt pan. Bake at 350
degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another
50 minutes. Test the cake, and bake a little longer if needed.
Blueberry Cream Cheese Pound Cake 765

Blueberry Pound Cake
4 eggs
3 cups flour, divided
1/2 teaspoon salt
1 pint fresh blueberries or 2 cups canned
blueberries, drained and rinsed
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla extract.
Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.
Dredge berries in remaining flour. Fold berry mixture gently into creamed mixture. Pour mixture into
a tube pan which has been buttered and coated with sugar. Bake in preheated 325 degree F oven for 1
hour and 15 minutes.
Blueberry Pound Cake 766

Brown Sugar Pound Cake
1 1/2 cups shortening
1 pound brown sugar
5 eggs, separated
3 cups flour
1/2 teaspoon salt
1 cup milk
Cream shortening. Add sugars and beat well. Beat in egg yolks one at a time. Sift flour with baking
powder and salt. Add flour mixture alternately with milk. Add pecans and vanilla extract. Fold in
stiffly beaten egg whites. Bake in greased and floured tube pan for 1 1/2 hours in preheated 325 degree
F oven.
Serves 15.
Brown Sugar Pound Cake 767

Butter Cream Pound Cake
1 cup butter
6 eggs
Cocoa powder
Have all ingredients at room temperature.
Use an electric mixer to cream together cream cheese and butter. Beat in sugar and vanilla extract.
Add eggs, one at a time, beating after each addition. Continue beating until mixture is almost doubled
in volume. Using lowest speed, fold in flour. DO NOT OVER−BEAT. Pour batter into an ungreased
tube pan and bake for 45 minutes or until a wooden pick inserted comes out clean. Remove from oven
and immediately invert and cool.
Cooled cake can be wrapped and frozen.
Serve at room temperature sprinkled with confectioners' sugar or cocoa powder.
Butter Cream Pound Cake 768

Buttered Rum Pound Cake
6 eggs, separated
1 (8 ounce) carton commercial sour cream
Buttered Rum Glaze
Preheat oven to 325 degrees F. Grease and flour a 10−inch tube pan.
Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, one at a time, beating well after each.
Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending
with flour mixture. Stir in vanilla and lemon extracts. Beat egg whites (at room temperature) until
foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold
into batter. Pour batter into prepared pan. Bake for 1 hour and 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and place on a
serving plate.
While cake is still warm, prick cake surface at 1−inch intervals with a wooden pick or meat fork; pour
Buttered Rum Glaze over cake.
Yield: one 10−inch pound cake.
Buttered Rum Glaze

1/4 cup plus 2 tablespoons butter
3 tablespoons rum
3 tablespoons water
Combine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring
constantly, 3 minutes. Remove from heat and stir in walnuts.
Buttered Rum Pound Cake 769

Buttermilk Pound Cake
1/2 cup butter
1/2 cup shortening
5 eggs
1/2 teaspoon salt
1 cup buttermilk
Preheat oven to 325 degrees F. Grease and dust with flour a 10−inch tube pan.
Cream butter and shortening together. Add vanilla extract gradually. Cream in sugar. Add eggs one at
a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture
alternately with buttermilk. Pour batter into prepared pan and bake for 1 1/4 hours.
Buttermilk Pound Cake 770

Butternut Pound Cake
1 cup Crisco
6 eggs
1 teaspoon salt
1 cup buttermilk
1 teaspoon butternut flavoring
Beat butter and Crisco well. Add sugar and continue to cream. Add eggs, one at a time and continue to
mix. Add flour, baking powder and salt alternately with buttermilk and flavoring. Begin with dry
ingredients and end with dry ingredients. Bake in a greased and floured tube pan for 1 1/2 hours at 300
degrees F.
Frost with your favorite frosting.
Butternut Pound Cake 771

Butterscotch−Mocha Pound Cake
1 (6 ounce) package butterscotch flavored morsels
2 tablespoons instant coffee powder
1/4 cup water
1/4 teaspoon salt
3/4 cup buttermilk
4 eggs
Combine butterscotch morsels, coffee powder and water in top of double boiler; place over boiling
water and stir until smooth. Set aside.
Combine butter and sugar; cream until light and fluffy. Stir in butterscotch mixture. Combine flour,
baking soda and salt. Add to creamed mixture alternately with buttermilk, beating well after each
addition. Add eggs, one at a time, beating well after each addition. Pour batter into a well greased and
floured 10−inch Bundt pan. Bake at 350 degrees F for 55 to 60 minutes. Cool 10 to 15 minutes; remove
from pan.
Butterscotch−Mocha Pound Cake 772

Butterscotch Pound Cake
1/2 teaspoon salt
1 cup unsalted butter
1 cup milk
Have all ingredients at room temperature. Adjust rack to lower third of oven; preheat oven to 350
degrees F. Grease and flour a 10−inch tube pan or other 12−cup decorative tube pan.
Sift the flour, baking powder, baking soda and salt onto a sheet of wax paper.
Using an electric mixer, preferably with a paddle attachment, mix the butter at medium speed until it
is smooth and creamy. Maintaining the same speed, add the sugar in a steady stream. When all the
sugar has been added, stop the machine and scrape the mixture clinging to the sides of the bowl into
the center of the bowl. Continue to mix at the same speed for 4 to 5 minutes, or until the mixture is
very light in color and fluffy.
With the mixer still on medium speed, pour in the eggs, cautiously at first, tablespoon by tablespoon. If
at any time the mixture appears watery or shiny, stop the flow of eggs and increase the speed until a
smooth, silken appearance returns. Then decrease the speed to medium and resume adding eggs.
Continue to mix, stopping the mixer and scraping the sides of the bowl occasionally.
When the mixture looks fluffy, white and increased in volume (adding the eggs and incorporating them
into the mixture takes 3 to 4 minutes), reduce the mixer speed to low. Add the flour mixture in 4
additions alternately with the milk in 3 additions. Scrape the sides of the bowl often, and mix until
smooth after each addition. Stir in the vanilla at the end. Spoon the batter into the pan and spread it
level.
Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean.
Place the pan on a wire rack to cool for 10 minutes. Invert the cake onto a rack and cool completely
before slicing thinly with a serrated knife.
Butterscotch Pound Cake 773

Buttery Apple Pound Cake
1/3 cup chopped toasted pecans
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 cups peeled, thinly sliced apples
Glaze
2 tablespoons milk
Preheat oven to 350 degrees F. Grease and flour a 10−inch tube pan; set aside.
Combine brown sugar, pecans, cinnamon and nutmeg; set aside.
Cream butter with electric mixer until smooth. Gradually beat in sugar. Beat in eggs and vanilla
extract.
Combine flour, baking powder, baking soda, and salt. Alternately add sour cream and dry ingredients
to butter mixture, beating well after each addition. Spoon half the batter into prepared pan. Arrange
apple slices on batter. Spoon half the brown sugar mixture over the apples and press lightly into batter.
Spoon remaining batter over apple mixture. Sprinkle top with remaining brown sugar mixture. Bake
60 to 70 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven.
Cool on wire rack 15 minutes. Gently loosen cake from pan with sharp knife. Invert onto cooling rack.
Serve slightly warm, if desired.
For glaze: In small saucepan heat butter over medium heat until it starts to brown. Remove from heat.
Stir in sugar, milk, and vanilla. Stir until smooth. Drizzle over cake.
Buttery Apple Pound Cake 774

Cardamom−Walnut Pound Cake
1 tablespoon ground cardamom
1/2 teaspoon salt
2 cups finely chopped walnuts
1 cup unsalted butter (at room temperature)
7 eggs
1/2 cup milk
2 tablespoons milk
Preheat oven to 325 degrees F. Grease and flour 10−inch Bundt pan*.
Combine 1/2 cup of the flour, cardamom, salt and walnuts in a bowl.
Beat butter in a large bowl on medium−high speed until smooth and creamy, about 2 minutes. Add
sugar; beat until fluffy, about 5 minutes. Beat in vanilla extract.
Beat in eggs, one at a time, alternately with 1 tablespoon flour, beating about 30 seconds after each
addition. Fold in remaining flour, nut mixture and 1/2 cup milk. Scrape batter into prepared Bundt
pan.
Bake for 1 hour 20 to 30 minutes or until a wooden pick insert in the center comes out clean.
Remove to wire rack and cool 15 minutes. Invert cake onto wire rack and cool completely.
When cake is cooled, beat together confectioners' sugar and 2 tablespoons milk in a bowl until smooth.
Pour over cake. Garnish with candy sprinkles, if desired.
* This cake may also be baked in 2 (8 x 4 x 2−inch) loaf pans. Bake for about 1 hour 20 minutes. If
using disposable aluminum baking pans approximately the same size, bake 1 hour 30 minutes.
Cardamom−Walnut Pound Cake 775

Cherry Nut Pound Cake
1 1/2 cups Crisco shortening
3/4 cup milk
Pinch of salt
6 eggs
1/2 cup nuts
1 1/2 teaspoons almond extract
Mix all ingredients and pour into a greased and floured tube pan. Bake 2 hours at 275 degrees F.
Frosting
1/4 cup (1/2 stick) butter
1/2 cup coconut
1/2 cup nuts
Pour frosting over cake while hot.
Cherry Nut Pound Cake 776

Cherry Pound Cake
1/2 cup shortening
6 large eggs
3 3/4 cups plain flour, sifted
3/4 cup milk (add maraschino cherry juice to
make 1 cup liquid)
1 (10 ounce) bottle maraschino cherries,
chopped and drained
Cream margarine, shortening and sugar until light. Add eggs, one at a time; beat well after each
addition. Measure sifted flour and add to first mixture alternately with cherry milk mixture. Add
vanilla. Stir in half of the cherries (reserve other half cherries for icing). Pour in greased tube pan.
Bake at 300 degrees F for 1 1/2 hours or until cake tests done.
Frosting
Remaining cherries from cake recipe
1/2 cup coconut
Cream together cream cheese and margarine. Add confectioners' sugar, cherries, nuts, coconut and
vanilla extract. Add enough cherry juice to make a good spreading consistency. Spread on cooled
cherry pound cake.
Cherry Pound Cake 777

Chocolate Cherry Pound Cake with Bittersweet
Chocolate Glaze
Cake
1 stick (1/2 cup) salted butter, softened
2 large eggs
1 1/2 cups flour
1/4 cup cocoa powder (regular, not Dutch process)
1/4 teaspoon salt
1/2 cup milk
3/4 cup tart dried cherries
1 cup bittersweet chocolate chips or chunks
Glaze
3 ounces (about 1/2 cup) bittersweet
chocolate chips or chunks
Preheat oven to 350 degrees F. Butter and flour a 5 x 9−inch nonstick loaf pan and set aside.
To make the cake: With an electric mixer cream the butter and sugar in a large bowl until very fluffy.
Beat in eggs, one at time, until well beaten in, scraping down the sides of the bowl often. Beat in the
vanilla extract.
In a small bowl, mix together the flour, cocoa, baking powder, baking soda and salt. With the mixer on
low speed, add the flour mixture in three parts to the creamed butter−egg mixture alternately with the
milk, beginning and ending with the flour mixture. Mix only until well combined; do not over mix at
this point. Fold in cherries and chocolate chips.
Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times
to release any air bubbles, then smooth the surface of the batter.
Bake in preheated oven for about 50 to 60 minutes, or until cake tests done (when a toothpick inserted
in the middle comes out clean). Rotate the pan after the first 30 minutes of baking. Unmold the cake
and turn right side up. Cool thoroughly before glazing.
To make the glaze: In a small pan or in a microwave oven, gently heat the chocolate and cream
together until chocolate is just melting. Remove from the heat and stir until chocolate is thoroughly
melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over cake. Let
set 15 minutes before serving.
Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze 778

Chocolate Mint Pound Cake
2 eggs
1 2/3 cups (10 ounces) Hershey's Mint
Chocolate Chips, divided
3 to 4 drops green food color (optional)
Mint Chocolate Chip Glaze
Preheat oven to 325 degrees F. Grease and flour a 9 x 5−inch loaf pan.
Beat butter, cream cheese and sugar in medium bowl until fluffy. Add eggs and vanilla extract; beat
well. Stir in flour and baking powder; stir in 1 cup mint chocolate chips (reserving the remainder for
glaze) and green food color, if desired. Pour batter into prepared pan. Bake for 45 to 50 minutes or
until cake pulls away from sides of pan. Cool 10 minutes; remove from pan. Cool completely on wire
rack.
Prepare Mint Chocolate Chip glaze. Spread over top of cake, allowing glaze to run down sides. Cool
completely. Yields about 10 servings.
Mint Chocolate Chip Glaze

Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter,
margarine, spread or oil). Microwave at HIGH (100%) for 30 seconds to 1 minute or until chips are
melted and mixture is smooth when stirred.
Chocolate Mint Pound Cake 779

Chocolate Pound Cake
1/2 cup shortening
5 eggs, beaten
3 cups cake flour
1/2 teaspoon salt
5 tablespoons cocoa
1 cup milk
Cream butter, shortening and sugar until fluffy. Add eggs. Mix well. Sift dry ingredients. Add to butter
mixture alternately with milk and vanilla extract. Grease and flour a 10−inch tube pan; then pour in
batter. Bake at 300 degrees F for 1 1/2 to 2 hours. Cool 5 minutes before removing from pan. Freezes
well.
Chocolate Pound Cake 780

Chocolate Raspberry Pound Cake
3/4 cup seedless red raspberry preserves
1 teaspoon salt
2 cups sour cream
3/4 cup cocoa
2 eggs
Fresh raspberries, optional garnish
Whipped Raspberry Cream, optional topping
Preheat oven to 350 degrees F. Grease and flour a 10−inch fluted tube or Bundt pan.
Melt the jam in a small saucepan over low heat. Stir until smooth, the cool. Place flour, sugar, cocoa,
baking soda and salt in a large mixing bowl. Stir with a whisk to blend well. Add the softened butter,
sour cream, eggs, vanilla extract, and the melted preserves. Beat on medium speed 3 − 4 minutes or
until well blended. Pour batter into the prepared pan and bake 50−60 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool 10 minutes on rack, then turn out of the pan and cool
completely before slicing.
Whipped Raspberry Cream

1/4 cup seedless red raspberry preserves
1 drop red food coloring (optional)
Melt preserves in a small saucepan over low heat. Stir until smooth and cool slightly. Stir in the red
food coloring, if using, at this point. Chill beaters and bowl in freezer for several minutes.
When chilled, pour cream into the bowl and add the sugar. Begin whipping at high speed. While
whipping, slowly pour in the melted jam in a steady stream and whip until stiff. Store, covered, in the
refrigerator.
Serve over Chocolate Raspberry Pound Cake.
Chocolate Raspberry Pound Cake 781

Chocolate Swirled Pound Cake and Chocolate Sauce
1 pound butter, softened
6 eggs
4 cups flour
3/4 cup milk
1/2 cup chocolate syrup
Beat butter at medium speed until creamy. Gradually add sugar and beat 5 – 7 minutes. Add eggs, 1 at
a time, beating just until the yellow color disappears. Add flour, alternating with milk, to butter
mixture blending well after each addition. Stir in vanilla.
Combine 1 cup batter and chocolate syrup, stirring to blend. Divide remaining batter in half. Pour 1
portion in greased and floured 10−inch tube pan. Spoon half of chocolate batter on top and repeat.
Swirl batter with a knife. Bake at 300 for 1 hour and 40 minutes. Cool in pan 10 minutes. On wire
rack. Remove from pan and cool completely. Good served “plain” or with the following chocolate
sauce.
Chocolate Sauce
1/4 cup butter
2 tablespoons water
Melt chocolate and butter over low heat, stirring as the chocolate melts. Remove from heat and stir in
sugar, water and vanilla extract. Serve warm.
Chocolate Swirled Pound Cake and Chocolate Sauce 782

Chocolate−Sour Cream Pound Cake
1 cup butter or margarine, melted
6 large eggs
1/2 cup cocoa
1 (8 ounce) ctn. sour cream
Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually
add sugars, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow
disappears.
Combine flour, baking soda and cocoa; add to creamed mixture alternately with sour cream, beginning
and ending with flour mixture. Mix at lowest speed just until blended after each addition; stir in
vanilla extract.
Spoon batter into greased and floured 10−inch tube pan. Bake at 325 degrees F for 1 hour and 20
minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15
minutes; remove from pan, and cool completely on wire rack. Sprinkle with confectioners' sugar, if
desired.
Chocolate−Sour Cream Pound Cake 783

Citrus Pound Cake with Rum Glaze
Cake
3 1/3 cups Softasilk cake flour
1/2 teaspoon salt
2 teaspoons grated orange peel
1 cup dairy sour cream
Rum Pineapple Glaze

1/4 cup unsweetened pineapple juice
1/4 cup butter
2 tablespoons rum
For cake: Preheat oven to 325 degrees F. Set rack on lowest position. Grease and flour a 10−inch tube
pan with a removable bottom, set aside.
Combine flour, salt and baking soda, set aside.
In a large bowl with an electric mixer, beat butter until creamy. Gradually add sugar, beating until
light and fluffy. Beat in vanilla extract and orange peel. Add eggs 1 at a time, beating for 1 minute after
each addition.
Turn mixer to low speed. Add flour mixture, then alternately add reserved dry ingredients and sour
cream, beginning and ending with dry ingredients. Turn into prepared pan. Bake about 1 hour and 15
minutes or until cake tester comes out clean from center of cake.
Spoon topping over hot, freshly baked cake. Let cake cool on rack for 15 minutes. Remove sides of
cake pan leaving the bottom and the tube in place, to allow the cake to cool. Place on a wire rack to
finish cooling. Remove the remaining portion of the cake pan and place cake on a cake platter.
For glaze: Place first 3 ingredients in a small saucepan, bring to a boil. Stir until sugar is dissolved.
Remove from heat and stir in rum.
Citrus Pound Cake with Rum Glaze 784

Classic Pound Cake with Strata Variations
Made with only five ingredients, this old−fashioned cake is wonderful as a tea or coffee cake or as the
foundation for any number of assembled desserts. If the butter and sugar mixture appears to curdle as
the eggs are added, don't be concerned. The batter will become smooth as the flour is added.
1/2 pound unsalted butter, softened

1 2/3 cups flour
Preheat oven to 325 degrees F. Butter a 5−cup loaf pan.
In medium bowl, cream butter and sugar together with an electric mixer until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add vanilla extract, then fold in flour, mixing well.
Pour batter into prepared loaf pan.
Place loaf pan on baking sheet; bake until top of cake is light brown and firm to the touch (50 to 60
minutes); a skewer inserted into center should come out clean. Set cake pan on a wire rack; cool to
room temperature before removing cake from pan.
Makes 1 pound cake.
Strawberry Strata
Classic Pound Cake
1/2 cup kirsch (cherry liqueur)
1 quart strawberry ice cream, softened
Sweetened whipped cream, for garnish (optional)
1/3 cup sliced almonds, toasted (optional)
Raspberry Puree (recipe below)
Slice pound cake into 1/2−inch thick pieces; slice each piece diagonally to make 2 triangles. Moisten the
triangles by brushing both sides with kirsch.
In a 3−quart clear glass freezer−proof dish, arrange a layer of moistened cake slices. Top with enough
ice cream to cover cake completely, smoothing ice cream to edges of dish. Scatter some of the berries
over ice cream, especially at edges. Continue layering cake, ice cream and berries, ending with a layer
of ice cream topped with a few berries. (You should have 9 layers in all.) Cover dish with foil
over−wrapped with plastic film; freeze until firm.
If desired, garnish strata with whipped cream and toasted almonds. Serve with Raspberry Puree, if
desired.
Serves 10 to 12.
Peach Strata
Use peach ice cream in place of strawberry, amaretto (almond liqueur) in place of kirsch, and chopped
peeled ripe peaches in place of strawberries. Omit Raspberry Puree.
Classic Pound Cake with Strata Variations 785

Banana Strata
Use banana or vanilla ice cream in place of strawberry ice cream, dark rum in place of kirsch, and 1
thinly sliced large banana and 1/3 cup each of rum−soaked raisins and coarsely chopped walnuts in
place of strawberries. Omit Raspberry Puree.
Apricot Strata
Use vanilla ice cream in place of strawberry, apricot brandy in place of kirsch, and coarsely chopped
peeled fresh apricots in place of strawberries. Omit Raspberry Puree.
Pineapple Strata
Use vanilla ice cream in place of strawberry, cognac in place of kirsch, and fresh pineapple chunks or
crushed pineapple in place of strawberries. Omit Raspberry Puree.
Mocha Strata
Use coffee ice cream in place of strawberry, coffee−flavored liqueur in place of kirsch, and 1 cup of
crushed toffee candy in place of strawberries. Omit Raspberry Puree.
Chocolate Strata
Use chocolate ice cream in place of strawberry, orange−flavored liqueur in place of kirsch, and
raspberries in place of strawberries. Serve with Raspberry Puree or chocolate syrup.
Raspberry Puree
1 (12 ounce) package frozen raspberries in syrup, thawed
Superfine sugar, to taste
Lemon juice or framboise (strawberry liqueur), to taste
Strain berries and their syrup through a sieve to remove seeds, pushing through as much of the pulp as
possible. Add sugar and lemon juice to taste.
Makes about 1 cup.
Classic Pound Cake with Strata Variations 786

Coconut Pound Cake
1/2 cup shortening
6 eggs
1 cup milk
1 1/2 cups coconut
Cream margarine, shortening and sugar together. Add eggs, one at a time. Add vanilla extract. Add
flour and milk alternate; mix in coconut. Bake in a greased and floured tube pan for 1/2 hours at 275
degrees F.
Glaze
1 cup coconut
Boil all ingredients except coconut for 2 minutes. Add coconut. Spread mixture over cake and let cool.
Coconut Pound Cake 787

Cranberry Pound Cake
1/2 cup light butter
8 ounces light cream cheese
3 large eggs (or 6 egg whites or 3/4 cup egg substitute)
1 large egg white
2 cups fresh or frozen cranberries
1/2 teaspoon salt
1 (8 ounce) container orange or lemon low−fat yogurt
Cooking spray
1/2 cup confectioners’ sugar
4 teaspoons orange juice
Beat first 3 ingredients with an electric mixer at medium speed for about 5 minutes. Add eggs and egg
white, one at a time, beating well after each addition. Combine 2 tablespoons flour and cranberries in a
small bowl; toss well.
Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with
yogurt. Fold in cranberry mixture and vanilla extract; pour batter into a 10−inch tube or Bundt pan
coated with cooking spray. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center
comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine confectioners’ sugar and orange juice;
drizzle over warm cake. Cut cake with a serrated knife.
Cranberry Pound Cake 788

Cream Cheese Chocolate Chip Pound Cake
1 cup sweet butter
4 eggs
1 teaspoon salt
1/2 cup whole milk
12 ounce mini chocolate chips
Preheat oven to 325 degrees F. Butter and flour a 10−inch tube or Bundt pan (unless it’s a nonstick
pan).
Cream together the butter and cream cheese. Gradually add the sugar, eggs and the remaining
ingredients in order they appear.
Pour the mixture into the pan and bake for 60 to 65 minutes, or until a knife inserted in the center
comes out clean. Cool for 10 minutes on a wire rack and invert onto a serving platter.
Cream Cheese Chocolate Chip Pound Cake 789

Cream Cheese Pound Cake
6 jumbo eggs, beaten
Pinch of salt
Begin with softened cream cheese, margarine and butter. Cream the cream cheese, margarine, butter,
sugar and add beaten eggs and flour alternately. Mix very well. Pour into greased and floured tube
pan. Bake in cold oven at 300 degrees F for 1 hour and 15 minutes or when cake pulls away from sides
of pan. Frost when completely cooled or leave plain.
Cream Cheese Pound Cake 790

Cream Cheese Pound Cake with Lime Glaze
Have all ingredients at room temperature
For the cake

1/4 teaspoon salt
18 tablespoons (2 1/4 sticks) unsalted butter
6 eggs
3 tablespoons fresh lime juice
2 teaspoons finely grated lime zest
For the glaze

1/4 cup fresh lime juice
Position a rack in the lower third of an oven and preheat to 325 degrees F. Thoroughly grease and
flour a 10−cup Bundt pan.
Cake: Over a sheet of wax paper, sift together the flour, baking soda and salt; repeat until blended
and set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium
speed until creamy and smooth, 30 to 40 seconds. Gradually add the sugar and continue beating,
occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes.
Increase the speed to medium−high and add the eggs one at a time, beating well after each addition
and scraping down the sides of the bowl. Then beat in the vanilla and lime juice. Reduce the speed to
low and fold in the flour mixture in three additions, blending each addition until just incorporated and
stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in
the lime zest. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the
center.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2
hours. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
To make the glaze, in a small bowl, whisk together the lime juice and sugar until blended. Set the rack
over a sheet of wax paper, invert the pan onto the rack and lift off the pan. Generously brush the
surface of the cake with the glaze. Let the cake cool completely before serving. Dust with confectioners'
sugar to serve.
Serves 20.
Cream Cheese Pound Cake with Lime Glaze 791

Crystallized Ginger Pound Cake
1/4 cup plus 2 tablespoons sour cream
4 ounces (1/2 cup) crystallized ginger, coarsely chopped
Butter and lightly flour a 9 x 5−inch loaf pan; set aside. Preheat oven to 350 degrees F. Combine the 1
cup flour and baking powder in a small bowl; set aside.
Beat sugar and butter in a large mixing bowl on medium speed until light and fluffy. Reduce speed to
low and beat in eggs, one at a time, blending well after each addition.
Combine sour cream and vanilla extract in a cup. Add flour mixture and sour cream alternately into
batter and beat until well combined, beginning and ending with flour mixture. Increase speed to high
and beat until smooth.
Toss together ginger and the 1/2 cup flour in a small bowl. Fold ginger and flour mixture into batter.
Pour batter into prepared pan. Bake for 50 to 60 minutes or until cake tester inserted in center comes
out clean. Cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
Wrap cake in plastic wrap and refrigerate overnight.
Crystallized Ginger Pound Cake 792

Date Nut Pound Cake
1 pound butter
6 eggs
1 (1 ounce) bottle lemon extract
1 pound dates, chopped
4 cups pecans and walnuts, finely chopped
Cream butter well. Add sugar and beat until smooth and fluffy. Add eggs one at a time, beating well
after each addition. Add flavoring. sprinkle 1 cup of the flour over nuts and dates. Add remaining 3
cups flour to creamed mixture. Add dates and nuts. Mix well and spoon into well greased 10−inch tube
pan. Bake at 300 degrees F for 2 hours. Remove from oven and turn upside down for a few minutes.
Date Nut Pound Cake 793

Double Peanut Butter Pound Cake
3/4 cup creamy peanut butter
5 eggs
1/2 teaspoon salt
1 cup milk
In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk.
Pour into greased and floured pan. Bake at 350 degrees F until a wooden pick inserted in center comes
out clean, about 1 hour and 15 minutes.
Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake
with Peanut Butter Frosting.
Yield: 12 servings (one slice per serving).
Double Peanut Butter Pound Cake 794

Eggnog Pound Cake
1 cup butter
1 cup Crisco shortening
1 cup commercial dairy eggnog
6 eggs
1 teaspoon coconut extract
Preheat oven to 325 degrees F. Grease well and flour a 10−inch tube pan.
Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well
after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning
and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into prepared tube pan.
Bake for 1 1/2 hours.
Cool 10 minutes in pan. Remove.
Eggnog Pound Cake 795

Fig Pound Cake
Sauce
3 tablespoons fresh lemon juice
Grated lemon rind
Salt
Combine sugar, cornstarch and lemon juice in a small pan. Cook, stirring constantly, until thick and
clear. Remove from heat. Stir in butter, rind and salt to taste. Set aside.
Cake
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
5 eggs
1/2 cup milk
1 cup dried Calimyrna figs, chopped
1/2 cup pine nuts
Preheat oven to 350 degrees F. Butter and flour an 8 x 4 x 2−inch loaf pan.
Combine flour, cornmeal and salt in a bowl; stir with a fork to mix well. Put butter in a bowl and beat.
Slowly add the sugar; blend well. Add eggs to butter mixture, two at a time, and beat until light. Add
flour mixture alternately with vanilla extract and milk. Beat until smooth. Stir in figs and nuts. Spoon
into greased loaf pan. Bake about 45 minutes, or until a wooden pick comes out clean when inserted in
the center. Cool on a rack.
Slice thin to serve, with warm Sauce atop slices.
Fig Pound Cake 796

Fruited Pound Cake
1 cup candied pineapple, slivered
1/2 cup light rum
1/2 cup blanched slivered almonds
2 cups softened butter
7 eggs
1/2 cup light rum
Combine fruits and 1/2 cup rum; soak overnight.
Drain fruits; add nuts; mix well. Cream cheese and butter. Add sugar; cream again. Beat in eggs one at
a time.
Sift together flour and baking powder. Fold 3 1/2 cups of flour mixture into cream cheese mixture
alternately with 1/2 cup rum. Stir remaining flour mixture through fruits and nuts. Pour batter over
fruit mixture; mix well. Pour into greased 10−inch tube pan. Bake at 325 degrees F for 2 hours and 10
minutes to 2 hours and 20 minutes. Cover top of cake with aluminum foil after 1 hour and 30 minutes.
Cool 10 minutes; remove from pan; cool on rack.
Fruited Pound Cake 797

Georgia Peach Pound Cake
Cake
3 cups flour
1/2 teaspoon salt
1/2 cup sour cream
2 cups chopped, peeled peaches
Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until
light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and
almond extracts.
Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan.
Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan
for 10 minutes. Invert onto wire rack and cool completely.
Icing
1 tablespoon milk
1 (1 pound) box confectioners' sugar, sifted
Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond
extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store
leftover cake covered in refrigerator.
Georgia Peach Pound Cake 798

Ginger Pound Cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 eggs, at room temperature
1 cup candied ginger, cut into 1/4 inch dice
Preheat oven to 350 degrees F. Butter two 9 x 5 1/2 inch loaf pans. Line bottom with wax paper; butter
paper. Lightly flour pans and paper.
Sift 2 cups flour with baking powder. Combine half−and−half and vanilla extract.
Beat sugar and butter in large bowl of electric mixer until light and fluffy, scraping sides as necessary.
Reduce speed to low and beat in eggs, one at a time. Blend flour mixture and half−and−half alternately
into batter, beginning and ending with flour. Increase speed to high and beat just until smooth.
Toss ginger with remaining 1/2 cup flour. Fold into batter. Divide between prepared pans, smoothing
tops with spatula. Tap pans lightly on counter top, eliminating air pockets. Bake until cake pulls away
from sides of pans and test inserted in centers come out clean about 1 hour.
Cool in pans on racks 30 minutes. Un−mold cakes and cool completely on racks. Wrap tightly in plastic
and refrigerate overnight before using. Cakes can be refrigerated up to one week or frozen for 1 month.
Ginger Pound Cake 799

Golden Lemon−Squash Pound Cake
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 teaspoons grated lemon peel
4 large eggs
1/2 cup sour cream
1 1/2 cups (1/2 pound) shredded yellow summer squash
Lemon Icing
1/2 to 1 teaspoon milk
Grease and flour a 10−inch Bundt or tube pan or 2 small loaf pans. Preheat oven to 350 degrees F.
In medium bowl, combine flour, baking powder and salt. Mix well.
In large bowl, with electric mixer, cream butter, granulated sugar and lemon peel until light and fluffy.
Add eggs, one at a time, beating well after each addition. At low speed, gradually add flour mixture to
butter mixture alternately with sour cream until smooth. Stir in squash. Turn into prepared pan. Bake
50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire
rack 10 minutes. Turn out cake. Cool completely.
Meanwhile, make Lemon Icing.
Lemon Icing: In small bowl, combine confectioners' sugar and lemon juice. Mix until smooth.
Gradually add enough milk to make mixture spoonable. Drizzle over cooled cake.
Makes 12 servings.
Golden Lemon−Squash Pound Cake 800

Grasshopper Pound Cake
1 (10.75 ounce) frozen pound cake, thawed
3 tablespoons green crème de menthe
3 tablespoons white crème de cacao
Cool Whip, thawed
Semisweet chocolate shavings, for garnish
Leave the pound cake in its pan. Make some slits in the cake, going all the way down to the bottom.
Sprinkle the two liqueurs all over the top. Let set several hours to soak.
Before serving, slice the cake into serving pieces. Top each with whipped cream and garnish with
chocolate shavings. Refrigerate any leftover cake.
Grasshopper Pound Cake 801

Irish Cream and Coffee Pound Cake
1 1/2 cups butter or margarine, softened
6 large eggs
1 1/2 tablespoons instant coffee granules
1/2 cup Irish cream liqueur
Irish Cream Glaze
2 to 3 tablespoons sliced almonds, toasted
add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow
disappears.
Dissolve coffee granules in boiling water; stir in liqueur. Add flour to butter mixture alternately with
coffee mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each
addition. Stir in flavorings.
Pour batter into a greased and floured 13−cup Bundt pan. Bake at 300 degrees F for 1 hour and 40
minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pan on a wire rack
10 to 15 minutes; remove from pan, and let cool 30 minutes on wire rack. Brush with Irish Cream
Glaze, and sprinkle with toasted almonds. Let cool completely.
Irish Cream Glaze

1 teaspoon instant coffee granules
2 tablespoons boiling water
1 1/2 tablespoons Irish cream liqueur
Dissolve coffee granules in water; add liqueur and confectioners' sugar, stirring until blended. Yields
about 1/2 cup.
NOTE: Glazed cake may be frozen up to one month.
Irish Cream and Coffee Pound Cake 802

Lemon Cream Cheese Pound Cake
1/8 teaspoon salt
6 eggs
3 cups cake flour
Beat sugar, butter and cream cheese until fluffy. Beat in lemon juice, vanilla extract, lemon extract,
orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until
smooth. Spread batter into a greased and floured tube or Bundt pan. Bake at 325 degrees F for 1 1/2
hours, or until golden brown. Cool 10 minutes. Remove from pan and cool completely.
Glaze
2 to 3 tablespoons lemon juice
Mix all ingredients until smooth. Spread glaze over cooled cake, allowing some to drizzle down sides.
Lemon Cream Cheese Pound Cake 803

Lemon Pound Cake
1 cup sour cream
3 egg whites
A grating of fresh nutmeg
Lemon Syrup
Beat the sugar and butter together until light and fluffy. Add the sour cream, egg whites, lemon juice
and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth.
Pour into a greased and floured loaf pan. Bake in a preheated 350 degrees F oven for 40 to 50 minutes,
until a wooden pick inserted in the center comes out clean. Cool on a wire rack.
Spoon the warm lemon syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to 12.
Lemon Syrup
1/4 cup water
Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve
the sugar. Cool slightly before pouring over cake. Makes about 3/4 cup (180 ml).
Lemon Pound Cake 804

Lemon−Cornmeal Pound Cake
1 cup milk (at room temperature)
1 tablespoon freshly grated lemon peel
Preheat oven to 350 degrees F. Lightly grease two 9 x 5−inch loaf pans.
Beat butter in large bowl with electric mixer about 30 seconds until smooth. With mixer on low speed,
gradually add sugar and baking powder. Increase mixer speed to high and beat until pale and fluffy.
Add eggs one at a time, beating well after each, until mixture is very pale and increased in volume.
With mixer on low speed, alternately beat in flour and milk in 3 additions until smooth and well
blended. Beat in cornmeal and lemon peel just until blended. Divide batter between prepared pans;
spread evenly. Bake 55 to 60 minutes until a pick inserted near center comes out clean. Cool in pans on
wire rack for 10 minutes. Invert on rack; turn cakes right side up. Place a piece of wax paper or foil
under rack.
Mix granulated sugar and lemon juice. Spoon or brush all over the cake using all the glaze. Let cool
completely on wire rack. Wrap airtight to store. Cut out six 1 1/2−inch stars from wax paper. Lay over
cake. Stir confectioners' sugar through a fine sieve evenly over cake. Carefully lift stars from top of
cake.
Lemon−Cornmeal Pound Cake 805

Lemon−Glazed Pound Cake
1 cup butter−flavored Crisco®
5 tablespoons regular Crisco®
6 eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon butter flavoring
1/2 cup hot water
Put eggs in really warm water. In a large bowl, cream Crisco® until light. Add sugar a little at a time.
Add eggs, one at a time, along with Crisco® and sugar. Beat well after each egg is added. Beat on high.
Sift flour, baking powder and salt. In a measuring cup put 1/2 cup of evaporated milk, flavoring and
food coloring. Add hot water. Stir well. Blend flour and milk alternately into creamed mixture. Bake in
a 10−inch tube pan which has been prepared by putting 2 pieces of wax paper in pan. Grease well or
spray with Pam. Bake at 325 degrees F for 1 hour 15 minutes.
Remove from oven and let set 5 minutes. Turn cake onto wire rack. On another rack place a piece of
aluminum foil. Turn cake upright on this. Put Lemon Glaze on cake as soon as it is turned upright on
foil. Cover with a cake cover while still hot.
Lemon Glaze
1/2 to 1/3 cup real lemon juice
About 2 cups sifted confectioners' sugar
This mixture should be thin to soak into the cake.
Lemon−Glazed Pound Cake 806

Lime Pound Cake with Caribbean Lime Spread
Cake
3/4 cup (1 1/2 sticks) butter. at room temperature
2 eggs
3/4 cup Rose's lime marmalade
Grated zest of 1/2 lime
4 tablespoons freshly squeezed lime juice
2 teaspoons ginger
2 cups flour
Spread
1/2 cup (1 stick) butter at room temperature
1 tablespoon sifted confectioners' sugar
2 tablespoons Rose's lime marmalade
1 tablespoon finely chopped crystallized ginger
To make the cake, preheat the oven to 375 degrees F and grease a 9 x 5−inch loaf pan.
In a large bowl beat the butter with the sugar. Beat in the eggs one at a time, then mix in 1/2 cup of
lime marmalade, the grated zest, 1 tablespoon of lime juice, and the ginger. Add the flour, baking
powder, and baking soda and beat until the mixture is thoroughly blended.
Put it in the prepared pan and bake for 20 minutes, then lower the heat to 350 degrees F and bake until
a wooden pick inserted in the middle comes out clean, about 25 to 35 minutes longer. Remove from the
oven.
During the last few minutes of cooking, combine the remaining 1/4 cup of marmalade with the
remaining 3 tablespoons of lime juice, the 2 tablespoons of rum, and 3/4 of a cup of cold water in a
small pan. Bring to simmering point, stirring the ingredients. Stick a skewer into several places in the
loaf, then strain about 1/3 cup of the liquid over the surface. Let it sink in for a minute or two, then
repeat this step two more times. Leave the cake in the pan for 15 minutes; then remove and let it cool
on a wire rack.
To make the lime spread, cream the butter with the confectioners' sugar, then stir in the rum and
marmalade. Mound in a little dish and serve with the cake.
Serves 8 to 10.
NOTE: To make an orange pound cake, substitute orange marmalade for lime marmalade and orange
zest and juice for lime.
Lime Pound Cake with Caribbean Lime Spread 807

Mahogany Pound Cake
2 1/2 cups unsifted flour
1 cup firmly packed light brown sugar
6 eggs, separated
8 ounces sour cream
Stir together flour, cocoa, baking powder and baking soda; set aside.
In large mixer bowl, combine sugars and butter; beat until light and fluffy. Add egg yolks, one at time,
beating well after each addition; add vanilla extract. Beat in sour cream alternately with dry
ingredients (batter is very thick).
In medium bowl, beat egg whites until stiff but not dry; fold half into batter. Fold in remaining egg
whites. Pour into well−greased and floured 10−inch tube or fluted pan. Bake 1 1/2 hours or until
wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Sprinkle with
confectioners' sugar, if desired.
Makes one 10−inch cake.
Mahogany Pound Cake 808

Mississippi Praline Pound Cake with Bourbon Glaze
1 1/2 cups butter (at room temperature)
1 3/4 cups lightly packed brown sugar
6 eggs, separated (at room temperature)
1/2 teaspoon salt
3 cups flour
7/8 cup buttermilk
1 tablespoon bourbon
Beat butter until very light and gradually beat in the brown sugar. Add egg yolks one by one. Sift salt,
baking powder, baking soda and flour together. Add to the butter mixture in 3 parts, alternating with
the buttermilk. Stir in vanilla extract, bourbon and pecans. Beat the egg whites until frothy and slowly
add the granulated sugar. Beat until stiff peaks form. Fold into the batter, turn into a greased and
floured tube pan. Bake in an oven preheated to 325 degrees F for about 1 hour and 15 minutes, or until
a clean straw inserted in the middle of the cake comes out clean. Let cool 15 to 20 minutes then invert
to turn out.
Bourbon Glaze
1/4 cup butter
2 tablespoons water
1/4 cup bourbon
Melt the brown sugar, butter and water together and bring to the boil. Remove from heat. When
lukewarm, stir in the bourbon. Spoon the bourbon glaze slowly over the cake while it is still warm.
Mississippi Praline Pound Cake with Bourbon Glaze 809

Old Dominion Pound Cake
Yield: 24 servings
Make this cake at least one day before serving. It freezes beautifully also.

2 1/4 cups flour, sifted
1 1/2 cups butter, at room temperature
1/8 teaspoon salt
1 cup walnuts, chopped very fine
Preheat the oven to 350 degrees F. Butter and flour a Bundt or tube pan.
Separate the eggs. Sift the flour with the baking soda and 1 1/4 cups of sugar. Place the butter in the
bowl of an electric mixer and cream it well. Beat in the flour−sugar mixture by thirds, then beat in the
lemon juice and vanilla extract. Beat in the egg yolks one by one, being sure each is absorbed before
you add the next.
In a separate mixing bowl, beat the egg whites until frothy. Add the salt and the cream of tartar and
continue beating until soft peaks form. Gradually beat in the remaining 1 cup of sugar, and continue
beating until the mixture is glossy and holds stiff peaks.
Fold the nuts into the flour mixture, and gently fold in the beaten egg whites. Turn the batter into the
prepared pan and gently cut through the batter once or twice with a rubber spatula to break any large
air bubbles.
Bake the cake for 1 1/2 hours, or until a knife or wooden pick inserted near the center comes out clean.
Do not open the oven during the first hour of baking. Turn off the heat and let the cake sit in the hot
oven for 15 minutes.
Remove cake from the oven, and let cool in the pan for 15 minutes more. Remove the cake from the
pan and sprinkle lightly with confectioners' sugar. Let cool thoroughly, then wrap tightly in foil.
Serve in thin slices, with whipped cream, if desired.
Old Dominion Pound Cake 810

Old Fashioned Pound Cake
1 pound butter
1/2 teaspoon salt
9 eggs
16 ounces Philadelphia Cream Cheese
Soften butter and cream cheese at room temperature. Mix flour and salt together. Cream butter and
cream cheese together very thoroughly. Add sugar, a little at a time, continuing beating. Scrape bowl
often. After all of the sugar has been added, beat 1 minute on high speed. Add eggs, 1 at a time, beating
after each addition. After all eggs have been added, beat for 1 minute. Add vanilla extract. Add dry
mixture, a little at a time and mix on low speed only until flour mixture has been just incorporated.
Pour batter at once with no further beating into 2 loaf pans, with heavily greased wax paper. Bake in a
preheated oven at 325 degrees F for 1 hour, or until cake has drawn away from sides of pans. Let pans
stand on rack for 20 minutes, turn out cakes carefully to finish cooling. This cake is better if made at
least 24 hours ahead and stored in a covered container. This cake freezes well. Freeze one, serve one.
Lemon Curd Sauce

Juice of 6 lemons
6 eggs, beaten
In a saucepan, over medium heat, stir together sugar, butter, and lemon juice. Add the eggs and
continue stirring until sauce has thickened and is boiling softly.
You might want to make this in a double boiler. Care must be taken when adding the eggs, not to make
scrambled ones.
Old Fashioned Pound Cake 811

Orange Brandy Pound Cake
2 cups (4 sticks) margarine
6 eggs
1 cup sour cream
1/2 teaspoon salt
1 tablespoon brandy
2 tablespoons orange zest
1 tablespoon orange extract
2 tablespoons freshly squeezed orange juice
Glaze (optional)
1/2 cup freshly squeezed orange juice
Sift dry ingredients together. Cream butter and sugar. Add eggs one at a time, beating well after each
addition.
Next, add dry mixture and sour cream alternately, starting and ending with dry mixture. Please note
that when it is time for your last flour addition, batter may be very thick and you may have to mix by
hand.
Lastly, stir in orange juice, orange zest, orange extract and brandy. Pour batter into greased and
floured standard Bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes. Be careful not to
over−bake! Glaze cake after it has cooled.
Orange Brandy Pound Cake 812

Orange−Butter Pound Cake
1 1/4 cups (2 1/2 sticks) unsalted
butter (at room temperature)
6 large eggs
2 tablespoons orange juice
1/2 teaspoon salt
Preheat oven to 325 degrees F. Butter and flour a 12−cup Bundt pan.
Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until fluffy.
Beat in eggs 1 at a time, then orange juice, orange peel and vanilla extract. Add flour and salt and beat
just until blended. Transfer batter to prepared pan. Bake cake until golden and tester inserted near
center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto
rack; cool completely.
Orange−Butter Pound Cake 813

Orange Pound Cake
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening (like Crisco)
Grated rind of 1 orange
2 eggs
Sift flour, sugar, baking powder and salt into large mixer bowl. Add shortening, juice and rind. Beat
with electric mixer for 2 minutes. Add eggs and beat 2 minutes longer. Bake in loaf pan at 350 degrees
F for 60 to 65 minutes.
Orange Pound Cake 814

Orange Pound Cake with Orange−Caramel Sauce
1/2 teaspoon salt
1 large orange
1/2 cup buttermilk or sour milk, at room temperature
1/4 cup butter, softened (no substitutes)
1 large egg
2 large egg whites
Orange−Caramel Sauce
2 tablespoons water
Heat oven to 350 degrees F. Lightly coat a 9 x 5−inch loaf pan with vegetable cooking spray.
Sift together flour, salt, baking powder and baking soda in a medium bowl; set aside.
With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup
juice. Process the 1 cup sugar and the orange peel in a food processor, pulsing until peel is finely
chopped. Combine buttermilk, 1/4 cup of the orange juice and vanilla in a small glass measuring cup.
(Reserve remaining juice for caramel sauce.)
Beat butter and orange−sugar mixture in a large mixer bowl on medium−high speed until combined.
Beat in egg and egg whites, one at a time, beating well after each addition. Reduce speed to low and
gradually add flour mixture alternately with buttermilk mixture, beginning and ending with flour
mixture.
Spoon batter into prepared pan. Bake 35 to 40 minutes, until a toothpick inserted in center comes out
clean. Cool in pan on wire rack 15 minutes. Invert cake and remove pan; invert again and cool
completely.
Make Orange−Caramel Sauce: Meanwhile, combine water and the 1/4 cup sugar in a small saucepan;
stir with a wooden spoon until sugar is moistened. Bring to simmer over medium−low heat; cover and
simmer 2 to 3 minutes or until sugar dissolves. Uncover and cook 5 to 6 minutes, until sugar turns
amber. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
Return to heat and cook, stirring, until sugar dissolves. Cool; serve with cake.
Makes 12 servings.
Orange Pound Cake with Orange−Caramel Sauce 815

Orange Velvet Pound Cake
1 cup butter
1/2 cup shortening
7 eggs
1 cup milk
Dash of salt
3 drops orange food coloring
3 cups flour
Preheat oven to 325 degrees F. Grease and flour a tube or Bundt cake pan.
Cream together butter, shortening and sugar. Add eggs, milk, salt, extract and food coloring. Mix well.
Add flour until all ingredients are well blended. Bake at 325 degrees for 1 hour 25 minutes. Cool and
ice with cream cheese icing if desired.
Orange Velvet Pound Cake 816

Orange−Coconut Pound Cake
2 cups solid shortening
10 large eggs
1 cup orange juice
Cream shortening and sugar together with electric mixer until fluffy. Add eggs, one at a time, beating
well after each addition. Add flour alternately with orange juice. Mix well after each addition. Add
extracts. Pour into greased and floured tube pan. Bake at 350 degrees F for 1 1/2 hours.
Icing
1 cup coconut
Cream margarine. Add sugar and orange juice alternately. Beat to spreading consistency. Spread on
top and sides; sprinkle with coconut.
Orange−Coconut Pound Cake 817

Oreo Cookie Pound Cake
Cake
25 Oreo cookies
1 1/4 cups milk
1 cup butter−flavor shortening
4 large eggs
Chocolate Glaze
6 ounces semisweet chocolate chips
3 tablespoons butter−flavor shortening
1 tablespoon milk
Preheat oven to 350 degrees F. Grease and flour a 9−inch fluted tube pan.
Cut each cookie into quarters.
Cake: In large bowl, with mixer at low speed, beat flour and remaining ingredients, except cookies.
Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. Gently stir
cut−up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs
back when lightly touched with finger (wooden pick test will not work). Cool cake in pan on wire rack
for 10 minutes; remove from pan; cool on rack.
When cake is cool, prepare Chocolate Glaze. Place rack with cake over large plate to catch drips, then
pour warm glaze over top and side of cake.
Chocolate Glaze: In 1−quart saucepan over low heat, heat chocolate chips, shortening, milk and corn
syrup, stirring constantly until melted and smooth.
Oreo Cookie Pound Cake 818

Peach Pound Cake
6 eggs
1/4 teaspoon salt
2 cups peeled, chopped fresh peaches
1/2 cup sour cream
Cream butter. Add vanilla and almond extracts gradually. Add sugar and beat till well mixed. Add
eggs, two at a time, beating well each time. Combine flour, baking soda and salt.
Combine peaches and sour cream. Add flour mixture alternately with peach mixture to cream mixture,
mixing till just blended each time. Pour into a greased and floured 10−inch tube pan. Bake at 350
degrees F for 1 hour and 10 minutes or until cake tests done. Cool in pan for 20 minutes. Remove to
wire rack to cool completely.
Peach Pound Cake 819

Peach Pound Cake with Peach and Cream Cheese
Icing
1 teaspoon almond flavoring
3 large eggs
3 cups peeled and diced ripe peaches
1 cup chopped nuts, optional
Peach and Cream Cheese Icing

1 (8 ounce) package cream cheese
1 (1 pound) box confectioners' sugar
1 peeled peach, pureed or well mashed
Preheat oven to 350 degrees. Grease and flour a 10−inch tube pan and set aside.
Cake: In a mixing bowl, beat oil and sugar thoroughly. Mix in almond and vanilla flavorings. Add eggs
one at a time, beating well after each addition. Add flour. Fold in diced peaches, nuts and coconut and
mix well.
Spoon batter into prepared pan. Bake for 1 hour and 20 to 30 minutes or until cake tests done.
Meanwhile, prepare icing.
When cake is done, remove and cool for 10 minutes, then turn out. Cool and add Peach Icing.
Icing: In a mixing bowl, combine half the cream cheese, half the confectioners' sugar and some peach
puree. Mix well with blender, then add remaining cream cheese and confectioners' sugar, and enough
peach puree to make the desired thickness. (If the peach is very ripe and juicy, use less puree, so the
icing does not become too thin.)
Spread on cake and refrigerate.
Makes 12 servings.
Peach Pound Cake with Peach and Cream Cheese Icing 820
Peanut Butter Pound Cake
1 1/4 cups (2 1/2) sticks butter
6 eggs
1/2 cup peanut butter, smooth or crunchy
1/4 teaspoon salt
1/3 cup peanuts, finely chopped (optional)
Cream butter and sugar until light yellow. Beat in eggs, one at a time, until thoroughly blended. Add
vanilla extract and slowly beat in peanut butter.
Sift flour with baking powder and salt. Add flour mixture, a little at a time, until well blended.
Line a 9− or 10−inch tube pan on the bottom with wax paper. Spoon in batter and bake at 350 degrees
F for 45 minutes.
Reduce heat to 325 degrees F and bake 15 to 20 minutes longer, until cake tests done.
Cool in pan on wire rack for 10 minutes, then remove from pan and cool cake completely. If desired,
toward the end of baking, while cake is still soft, sprinkle about 1/3 cup finely chopped peanuts onto
batter to give it a crunchy topping.
Peanut Butter Pound Cake 821

Peppermint Pound Cake
1 1/2 cups (3 sticks) butter or margarine (not low fat)
6 eggs
Pinch of salt
3 cups flour
1 cup milk
Peppermint candy sticks
Blend sugar and butter together well. Add the eggs one at a time, stirring well after each one, then add
salt. Add flour and milk alternately, ending with flour. Add vanilla extract.
Spray tube pan with vegetable spray, then coat the pan with a little flour. Divide dough into three
separate parts. To one of the thirds, add half of a large stick of peppermint candy, crushed. Place one
of the plain thirds in the tube pan, add the third with the crushed peppermint and, finally, the last
third of plain dough. Bake for 1 hour, 20 minutes at 350 degrees F. Let cool, then ice with white icing.
Coat top and sides with the remainder of the crushed candy.
Serves 16 to 20.
Peppermint Pound Cake 822

Pina Colada Pound Cake
1/2 cup butter
2 eggs
3/4 cup coconut milk
3/4 cup crushed pineapple, well drained
1/2 teaspoon salt
1/2 to 1 cup chopped macadamia nuts
Melt the butter in a saucepan over low heat. Let butter cool, then mix with sugar and eggs at high
speed. Add remaining ingredients and beat on medium speed until well mixed, about 3 minutes. Pour
into prepared pan. Bake for 45 to 50 minutes. When cake has finished baking, remove from pan by
turning upside down on a wire rack to cool. While cake is warm, hot hot, glaze and top with coconut.
Orange Glaze
2 tablespoons soft butter
1/4 cup orange juice concentrate, thawed
Mix all ingredients at high speed until smooth.
Pina Colada Pound Cake 823

Pineapple Pound Cake
1 (20 ounce) can crushed pineapple in syrup
6 eggs
Drain pineapple, reserving pineapple and syrup separately.
In large mixing bowl, cream butter and sugar at high speed until light and fluffy. Add eggs, one at a
time, beating well, after each addition. Reduce speed to low, add flour and baking powder. Stir in
pineapple, 1/4 cup syrup and vanilla extract, mixing well. Pour into well greased and floured 10−inch
tube pan. Bake at 325 degrees F for 1 1/2 hours.
Let cool 10 minutes (in pan) or wire rack. Loosen cake with spatula. To serve, drizzle with Pineapple
Glaze.
Pineapple Glaze
3 tablespoons reserved pineapple syrup
Pineapple Glaze: Beat sugar and pineapple syrup in a small bowl until well blended.
Pineapple Pound Cake 824

Pineapple Sage Pound Cake
1 cup butter, at room temperature
1/4 cup honey
5 eggs
2 tablespoons chopped pineapple sage leaves
(the small, new leaves are best)
3 tablespoons coarsely chopped pineapple sage
flowers, if available
1 teaspoon grated lemon peel
4 tablespoons well drained crushed pineapple
2 cups flour
Preheat oven to 325 degrees F. Have ready four miniature loaf pans.
Cream the butter and sugar until very light and fluffy. Beat in the honey. Add the eggs one at a time,
making sure to beat for one minute after each addition. Beat in the sage leaves, flowers, lemon peel,
and crushed pineapple. Stir the dry ingredients together and add to the butter mixture. Fold these
together gently, until just blended. Pour into loaf pans. Bake for approximately 45 minutes, or until
golden brown (wooden pick inserted into center will come out clean). Cool on a rack for 10 minutes,
then turn out of pans and continue to cool.
Pineapple Sage Pound Cake 825

Pineapple Supreme Pound Cake
This is a large cake that has a delicate, but firm, texture. It is a pretty cake for special occasions.

3 cups flour, sifted
1 teaspoon butter flavoring
Yellow food coloring
1/2 cup shortening
6 large eggs
1 1/2 cups crushed pineapple
1 1/2 teaspoons pineapple flavoring
Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each one. Sift
flour with baking powder; add alternately with pineapple and juice. Add flavorings and food coloring.
Pour batter into greased and floured Bundt or tube pan. Place in cold oven. Set oven at 350 degrees F
and bake for approximately 1 1/2 hours. Remove cake from pan. For best results, make Pineapple
Supreme Cake Topping ahead of time and apply to cake when it comes out of oven warm.
Pineapple Supreme Cake Topping

1/2 cup butter
6 whole maraschino cherries
Bring all ingredients except cherries to a simmer for 3 to 4 minutes. Apply to cake using cherries to
decorate.
Pineapple Supreme Pound Cake 826

Pistachio Pound Cake
1 1/4 cups chopped pistachio nuts
1 1/4 cups snipped dried apricots (one 7 ounce package)
1/2 teaspoon salt
6 eggs
1/4 cup dairy sour cream
1/4 cup apricot nectar or apricot brandy
1/4 cup apricot jam or preserves
1 tablespoon apricot nectar or apricot brandy
Whole pistachio nuts (optional)
Fresh apricot halves (optional)
Glacé apricots (optional)
Preheat oven to 325 degrees F. Grease and lightly flour a 10−inch square tube pan or two 8−inch
square baking pans.
In a small bowl, toss the 1 1/4 cups nuts and the dried apricots with 1/4 cup of the flour. Set aside.
In a mixing bowl, combine remaining flour, salt, baking powder, ginger and baking soda.
In a large mixing bowl, beat butter for 30 seconds with an electric miser. Gradually add sugar, beating
until fluffy, about 10 minutes.
Beat in the eggs, one at a time, beating 1 minute after each addition. With mixer on low speed, beat in
sour cream, the 1/4 cup nectar or brand, and the vanilla extract. Add flour mixture, beating just until
blended. By hand, stir in nut mixture.
Pour batter into square tube pan or divide batter between the square pans, smoothing the tops. Bake
for 50 to 55 minutes for tube pan or 40 to 45 minutes for square pans, or until a wooden pick inserted
near center comes out clean. Let cool in pan(s) on wire racks for 10 minutes; turn out onto racks. Cool
completely.
For glaze, snip any large fruit pieces in jam. Combine with the 1 tablespoon nectar in a
microwave−safe bowl. Cook on HIGH (100% power) for 20 to 40 seconds. Brush warm glaze over top
of cake. Let stand until firm. Garnish with pistachio nuts, fresh apricot halves and glacé apricots. Cake
may be glazed, wrapped, and stored up to 2 days at room temperature. Serves 24.
NOTE: If desired, prepare cake up to glazing step. Freeze unglazed cake for up to 2 weeks. Thaw, then
glaze cake just before serving.
Pistachio Pound Cake 827

Polynesian Pound Cake
1 cup margarine, softened
1 cup pureed banana
3 cups flour
6 large eggs
in juice, well drained
In large bowl, cream butter, margarine and cream cheese. Beat in sugar well. Add extracts and banana
puree and blend well. Stir together flour and baking soda. On low speed, add flour and eggs,
alternating the two, and beat until mixed. Fold in pineapple and coconut. Pour batter into pan and
bake for 1 1/2 hours, or until cake tests done with a cake tester.
Cool on wire rack 10 minutes. Loosen cake from edge of pan and invert onto rack. Cool completely.
Dust with powdered sugar if desired.
Polynesian Pound Cake 828

Pound Cake
4 cups cake flour, sifted before measuring (1 pound)
1/2 teaspoon salt
2 cups butter (1 pound)
2 cups granulated sugar (1 pound)
10 eggs
2 teaspoons almond extract, vanilla extract or brandy
Preheat oven to 325 degrees F. Grease well and flour a tube cake pan.
Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and
fluffy. Add whole eggs, one at a time. Beat thoroughly between each addition of the eggs. If an electric
mixer is used, do not stop mixer while adding eggs. Add half the sifted flour and salt. Beat about 1
minute. Add remaining flour−salt mixture and flavorings. Beat about 1 minute. Use rubber spatula to
collect all flour from sides of mixing bowl. Pour into prepared tube cake pan. Bake for 1 hour to 1 hour
and 20 minutes, checking for doneness periodically. Remove from pan immediately after removing
from oven. Cool on a cake rack.
Pound Cake 829

Powdered Sugar Pound Cake
1 1/2 cups butter, at room temperature
1 pound powdered sugar, sifted
6 large eggs
2 3/4 cups cake flour, sifted
1/4 cup almonds, sliced, optional
In a large bowl, beat butter with an electric mixer until creamy.
Sift powdered sugar; gradually add to butter, beating until mixture is light and fluffy. Beat in eggs, 1 at
a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.
Heavily butter a 10−inch (12 cup) plain or decorative tube pan; add sliced almonds (if used), then tilt
pan to coat inside surface with nuts. Or butter pan and dust with flour. Scrape batter into pan and
smooth top surface. Bake in a 300 degrees F oven until a slender wooden pick inserted in center comes
out clean, about 1 1/2 hours.
Let cool in pan on rack for 5 minutes; run a knife around edges of tube to loosen center of cake, then
turn out onto rack to cool.
Serve warm or cool, cut into thin slices. If made ahead, store airtight for up to 2 days.
Serves 10.
Powdered Sugar Pound Cake 830

Praline Pound Cake
1 cup butter
4 eggs
4 ounces sour cream
1 cup praline liqueur
Glaze
1/4 cup butter
1/2 cup brown sugar
1/4 cup praline liqueur
1/8 cup water
Cream butter and sugar. Add eggs and beat 3 minutes. Mix dry ingredients together. Mix together
sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beating
well. Stir in nuts. Pour batter into prepared pan. Bake for 60 to 70 minutes. Cool 15 minutes then glaze.
Glaze: Combine all in a small saucepan; bring to a boil. Stir for 5 minutes. Pour over cake.
Yields 8 servings
Praline Pound Cake 831

Pumpkin Pound Cake with Butter Rum Sauce
1 cup brown sugar
1 1/4 cups Crisco shortening
4 eggs
1 (1 pound) can pumpkin
3 cups sifted flour
3 teaspoons salt
1 teaspoon nutmeg
1/2 teaspoon ginger
Whipped cream, if desired
In a large mixing bowl combine sugars, Crisco and eggs. Then beat 2 minutes at medium speed; add
pumpkin. Sift flour, salt, baking soda and spices together. Add gradually to the mixture while beating
at low speed. When ingredients are mixed, beat at medium speed for 2 more minutes. Stir in nuts. Pour
into prepared pan. Bake for 60 to 65 minutes. Cool cake for 10 to 15 minutes before removing from
pan.
Just before serving, top with whipped cream and Butter Rum Sauce.
Butter Rum Sauce

1 1/2 cups water
3 tablespoons rum or rum flavoring
Yellow food coloring
In medium saucepan combine sugar and cornstarch. Add water. Cook and stir until mixture has boiled
for 2 minutes. Remove from heat. Add rum and butter. Stir in a few drops of yellow food coloring.
Spoon over warm cake.
Pumpkin Pound Cake with Butter Rum Sauce 832

Pumpkin Rum Pound Cake
3 cups sifted flour
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 tablespoon ground orange peel
3 eggs
1 (16 ounce) can pumpkin
1/4 cup milk
1/4 cup dark rum
1 cup raisins
Sift together flour, baking powder, salt, baking soda, pie spice and orange peel; set aside.
Beat eggs until light and fluffy. Beat in sugar until blended. Beat in pumpkin and butter. Combine milk
and rum; add alternately with flour mixture to pumpkin mixture. Stir in raisins. Pour into well
greased Bundt pan or 2−quart cake mold. Bake 55 to 60 minutes at 350 degrees F. Dust with
confectioners' sugar or frost as desired.
Pumpkin Rum Pound Cake 833

Red Velvet Pound Cake
5 eggs
1/2 cup powdered cocoa
1 cup milk
Preheat oven to 300 degrees F. Lightly grease and flour a tube or Bundt pan.
Cream shortening, margarine, and sugar together. Add eggs, one at a time. Combine dry ingredients.
Add to mixture slowly, alternating with milk. Add food coloring and vanilla extract and beat well.
Turn into prepared pan. Bake for 1 1/2 hours.
Cool in pan 10 minutes. Turn onto rack. Frost with cream cheese frosting when completely cool.
Frosting
1 tablespoon milk
Cream margarine and cream cheese until light and fluffy. Add sugar, milk and vanilla extract. Beat
until combined well. Spread on cake.
Red Velvet Pound Cake 834

Rose Geranium Buttermilk Pound Cake
1 cup (2 sticks) butter or margarine
4 eggs
Pinch of salt
1/2 cup finely minced fresh rose geranium leaves
1 cup buttermilk
6 whole fresh rose geranium leaves
Using an electric mixer, cream butter or margarine and sugar until fluffy. Beat in eggs on at a time.
Mix well. On slow speed, add vanilla extract and next 3 ingredients.
In a separate bowl, combine flour and baking soda. To the batter, add dry ingredients in 3 portions
and buttermilk in 2 portions, alternating between the two. Mix well to moisten flour. Place whole rose
geranium leaves in the bottom of prepared Bundt pan. Carefully pour batter into the pan. Bake for
exactly 1 hour, 10 minutes, even if cake does not appear done at the end of cooking time. Cool for 10
minutes. Remove from pan. Dust with confectioners' sugar or frost.
Rose Geranium Buttermilk Pound Cake 835

Rose Petal Pound Cake
5 eggs
1/2 teaspoon salt
1 1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
Preheat oven to 350 degrees F. Grease one 9−inch tube pan.
Cream butter well.
In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt
gradually. Fold in creamed butter thoroughly.
Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To
the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared
pan.
Bake for 50 to 60 minutes. Let cake cool, then remove from pan and dust with confectioners' sugar.
Rose Petal Pound Cake 836

Rose Water Pound Cake
5 eggs
1/2 teaspoon salt
3 tablespoons finely−ground almonds
1 teaspoon rose water
1 to 2 drops red food coloring
Preheat oven to 350 degrees F. Grease on 9−inch tube pan.
Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted
flour and salt gradually. Fold in creamed butter thoroughly. Divide batter into two equal parts. Into
one part add the almond extract and ground almonds. To the other part add the rosewater and red
food coloring. Spoon batters alternately into the prepared pan. Bake for 50 to 60 minutes.
Let cake cool, then remove from pan and dust with confectioners’ sugar.
Rose Water Pound Cake 837

Savage Mountain Pound Cake
2 cups unsalted butter, room temperature
1/2 teaspoon freshly ground nutmeg
8 large eggs
1 1/3 cups milk
Place the oven rack at the upper middle level and preheat the oven to 375 degrees F. Grease two 9 x 4 x
2−inch loaf pans, and cut two pieces of parchment paper to measure 8 by 15 inches. Line the pans with
the parchment, and grease and flour the parchment as well.
Sift the flour and baking powder into a bowl and set aside.
In a second large bowl, cream together the butter and sugar until light and fluffy.
Add the vanilla, nutmeg and cinnamon. Add the eggs one at a time, mixing thoroughly after each
addition. Mix in the milk and the flour mixture alternately, starting and ending with dry ingredients.
Pour the batter into the pans and level it with a spatula. Bake for 65 to 75 minutes. After 1 hour, check
for doneness. If a toothpick inserted in the center of each pan emerges clean, the cakes are done.
Remove from oven and cool on a wire rack for 15 minutes.
Gently remove the cakes from the pans by pulling on the parchment overlaps. Cool for 2 hours before
cutting and serving.
Makes 20 servings.
Savage Mountain Pound Cake 838

Sesame Pound Cake
4 eggs
1/2 cup milk
1/3 cup sesame seeds, toasted and divided
1/2 teaspoon salt
Fresh fruit (optional)
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Combine milk, vanilla extract
and lemon peel; set aside.
Reserving 1 tablespoon sesame seeds, combine remaining sesame seeds with flour, baking powder and
alt. Add dry ingredients to creamed mixture alternately with milk mixture; mix well. Pour into a
greased and floured 9 x 5−inch loaf pan. Sprinkle with reserved sesame seeds. Bake at 325 degrees F
for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 10
minutes; remove to a wire rack to cool completely. Serve with fruit if desired.
Sesame Pound Cake 839

Seven−Flavor Pound Cake
1/2 cup Crisco®
5 eggs
3 cups flour
1 cup milk
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon brandy extract
1 teaspoon pineapple extract
Cream margarine, Crisco® and sugar. Add eggs one at a time, beating well after each addition. Mix
flour and baking powder and add one cup at a time, alternating with 1/3 cup milk at a time, beating
well after each addition. Add extracts and beat well.
Pour into a Bundt or tube pan. Bake at 350 degrees F for 1 hour, 20 minutes. This is better if served
after 2 or 3 days.
Seven−Flavor Pound Cake 840

Sour Cream Pound Cake
6 large eggs
1 (8 ounce) carton sour cream
add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow
disappears.
Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and
ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings.
Spoon batter into a greased and floured 10−inch tube pan. Bake at 325 degrees F for 1 hour and 20
minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15
minutes; remove from pan, and let cool completely on a wire rack.
Sour Cream Pound Cake 841

Sour Cream Pound Cake with Buttery Orange Syrup
Cake
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
Grated zest of two oranges
1 cup sour cream, at room temperature
Syrup
Grated zest of 1 orange
1 1/2 cups fresh orange juice
To make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter and
flour a 10−inch fluted tube or Bundt) pan, and tap out the excess flour.
Sift the flour, baking powder, baking soda and salt together; set aside.
Beat the butter and sugar in a large bowl with a hand−held electric mixer on high speed until light and
fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract and zest. On low speed,
add the flour in 3 additions, alternating with 2 additions of sour cream, beginning and ending with the
flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread
evenly in the pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about
11/4 hours.
To make the syrup: Bring the orange zest, juice and sugar to a boil over medium−high heat and cook
until reduced to a syrupy consistency, about 15 minutes.
Remove from heat and whisk in butter, 1 tablespoon at a time. Transfer the cake to a wire rack and
cool for 10 minutes. Drizzle syrup over pound cake when you serve.
Sour Cream Pound Cake with Buttery Orange Syrup 842

Strawberry Cream Cheese Pound Cake
3/4 pound butter, softened
1/2 pound cream cheese, softened
1 pinch salt
3 cups sifted flour
Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter
flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each
addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in after each
addition. Spoon the batter into a buttered and floured cake pan (loaf pans or mini−loaf sizes for
gift−giving), and bake the cake in a preheated 325 degrees F oven for 1 1/2 hours, until the cake begins
to shrink from the sides of the pan. Place the pans on cooling racks until cooled; turn cakes gently onto
wire racks.
Strawberry Cream Cheese Pound Cake 843

Strawberry Yogurt Pound Cake
1/2 teaspoon salt, optional
4 eggs
1 (6 ounce) carton non−fat strawberry yogurt
In medium bowl, stir together flour, baking powder and salt, if desired. Set aside.
In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in
eggs, yogurt and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture,
1/2 cup at a time, beating just until blended.
Spread evenly in greased and floured 9 x 5 x 3−inch loaf pan. Bake in preheated 325 degree F oven
until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes.
Remove from pan and cool completely.
Yield: 8 servings
Strawberry Yogurt Pound Cake 844

Sweet Potato Pound Cake with Cinnamon Sauce
Cake
1/2 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1/2 cup sour cream (at room temperature)
1 1/4 cups plus 2 tablespoons granulated sugar
1 (8 ounce) sweet potato, baked, peeled and puréed
Preheat oven to 300 degrees F. Lightly oil an 8 1/2 x 4 1/2−inch loaf pan.
Sift first 5 ingredients into medium bowl. Using an electric mixer, beat butter and sour cream in large
bowl until well blended. Gradually add sugar and beat until mixture is light and fluffy. Add eggs 1 at a
time, beating well after each addition. Mix in 1/2 cup sweet potato purée and vanilla extract. Stir in dry
ingredients. Transfer to prepared pan. Bake until tester inserted into center comes out clean, about 1
hour 15 minutes. Cool cake in pan on rack for 30 minutes. Cut around sides of pan with knife. Turn
cake out onto rack and cool.
Cinnamon Sauce
2 cups milk
3 cinnamon sticks, crushed
1/2 vanilla bean, split lengthwise
4 egg yolks
1/4 cup sour cream
Combine milk and cinnamon sticks in heavy medium saucepan. Scrape in seeds from vanilla bean; add
bean. Bring to boil. Remove from heat. Cover and let steep 15 minutes. Whisk yolks and sugar in bowl
to blend. Slowly beat milk mixture into egg mixture. Strain custard into same saucepan. Cook over
medium−low heat until custard thickens and leaves path on back of spoon when finger is drawn across,
stirring constantly, about 15 minutes; do not boil. Pour custard into bowl. Whisk in sour cream. Cover
and chill until cold, stirring occasionally. (Can be prepared 1 day ahead.) Cut cake into slices and
transfer to plates. Top with praline or toffee ice cream and sauce.
Sweet Potato Pound Cake with Cinnamon Sauce 845

Tangerine Pound Cake
Peel of 1 1/2 tangerines, minced
1 1/2 cups unsalted butter, softened
1/4 teaspoon salt
1/4 cup plus 2 tablespoon buttermilk
Grease and lightly flour a 7 x 1/2−inch loaf pan; set aside. Preheat oven to 350 degrees F.
Combine tangerine peel and sugar in a small bowl; set aside. Beat butter in a medium mixing bowl on
medium speed of electric mixer until smooth. Gradually add sugar mixture; beat until light and fluffy.
add eggs, one at a time, blending well after each addition.
Combine flour, baking powder, baking soda and salt in a bowl. Add flour and buttermilk alternately
into sugar mixture and beat until well combined, beginning and ending with flour mixture. Pour batter
into prepared pan. Bake for 50 to 60 minutes, or until wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes. remove cake from pan and cool completely on a wire rack. Serve at room
temperature.
Tangerine Pound Cake 846

Tropical Pound Cake
3/4 cup sweetened flaked coconut
1 cup (2 sticks) butter, softened
3 eggs
1/2 cup sour cream
1 (16 ounce) can pineapple chunks in juice,
drained, reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped
Crunchy Topping
1 cup dried plantain chips, crushed
1 cup sweetened flaked coconut
1 teaspoon cinnamon
Place the coconut in a shallow pan and bake for 5 to 10 minutes, stirring occasionally, or until golden.
In a large nonreactive bowl, with an electric mixer on medium−high speed, cream sugar and butter
about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By
hand, blend in flour, baking soda, sour cream, vanilla extract, rum extract, lemon rind and 1/4 cup
reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The
mixture will be fairly thick.)
In a small bowl, blend all topping ingredients together. Spoon cake batter into a lightly greased and
floured 8−inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or
until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from
pan and slice.
Tropical Pound Cake 847

Triple Strawberry Layered Pound Cake
1 prepared pound cake
Hershey's Strawberry Syrup
1 to 2 quarts vanilla ice cream, slightly softened
3 cups sliced fresh strawberries
1/3 cup Hershey's Strawberry Syrup
Strawberry Syrup Whipped Cream
Slice pound cake lengthwise into three slices. Spoon or brush 3 to 4 tablespoons strawberry syrup over
bottom and middle layer. Place bottom cake slice on serving plate; spread with half of softened ice
cream. Top with middle layer of cake; spread with remaining softened ice cream. Top with remaining
cake slice. Freeze until firm. Stir together strawberries and 1/3 cup strawberry syrup. Prepare
Strawberry Syrup Whipped Cream.
To serve, slice ice cream filled cake and serve with sliced strawberries and Strawberry Syrup Whipped
Cream. Yields 8 to 10 servings.
Strawberry Syrup Whipped Cream

In small bowl, beat together 1 cup (1/2 pint) cold whipping cream and 1/3 cup strawberry syrup until
stiff.
Triple Strawberry Layered Pound Cake 848

Vanilla Buttermilk Pound Cake
1/4 teaspoon salt
5 large eggs
3 cups flour
1 (6 ounce) can evaporated milk plus
water to make 1 cup liquid
1 tablespoon butternut flavoring
Cream oil, margarine, sugar and salt for 5 minutes.
Add eggs one at a time. Add flour and milk alternately, ending with flour. Fold in flavoring by hand.
Pour into greased tube pan. Place cake in cold oven. Bake 1 hour and 45 minutes at 325 degrees F. Do
not open oven door while baking. Remove cake from pan immediately.
Vanilla Buttermilk Pound Cake 849

Virginia Pound Cake
1/2 cup shortening
5 eggs
3 cups cake flour
1 cup milk
Cream together butter and shortening. Add sugar and continue to cream until perfectly smooth, about
10 minutes.
Add eggs one at a time, beating until well blended. Add cake flour a little at a time. Slowly add milk,
then flavorings. Add baking powder LAST. (This is a lighter and better blended mixture if electric
mixer is used.)
Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small
tube pan and a loaf pan). Pour cake batter into pans and place in a cold oven. Turn temperature to 325
degrees F or 350 degrees F and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven
too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake.
Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well.
Virginia Pound Cake 850

Whipping Cream Pound Cake
1 cup butter (no substitute)
6 eggs
3 cups cake flour
1/2 pint heavy cream
1 teaspoon butter extract
Grease and flour a Bundt cake pan. In large bowl cream sugar and butter. Add eggs and flour
alternately, mixing well. Add cream and flavorings. Beat at low speed of electric mixer until smooth.
Pour into pan. Put in cold oven. Bake 1 hour and 25 minutes at 325 degrees F.
Whipping Cream Pound Cake 851

White Chocolate Pound Cake
4 (1 ounce) squares white baking chocolate, chopped
1 cup butter (NO SUBSTITUTE), softened
5 eggs
1/2 teaspoon salt
Preheat oven to 325 degrees F. Grease and flour a 10−inch fluted tube pan.
In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until
chocolate is melted. Cool to room temperature.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate
mixture. Beat just until combined. Pour into prepared baking pan. Bake for 1 hour or until a wooden
pick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack; cool completely, then ice.
Icing
3 (1 ounce) squares white baking chocolate, chopped
1/4 cup butter (NO SUBSTITUTE)
In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
Remove from the heat. Stir in the confectioners' sugar, vanilla extract and enough milk to reach
desired consistency. Drizzle over cake.
Yields 12 servings.
White Chocolate Pound Cake 852

Yellow Vanilla Pound Cake
1 cup cold butter
1/4 teaspoon salt
5 eggs
1 teaspoon fresh lemon juice
Preheat oven to 300 degrees F. Using a bit of butter, coat only the bottom of a 9−inch tube pan; dust
with flour (sides should remain ungreased so the cake will adhere to them better when rising).
Put butter in a large mixing bowl and work it with a wooden spoon until it become shiny, about 5
minutes. Add sugar and salt; continue to work sugar and butter together. When well−mixed, stir in a
circular motion until the mixture loses most of its gritty feeling. Adding eggs will dissolve the rest.
Add eggs one at a time, stirring well after each addition. After third egg has been incorporated, add 2
tablespoons flour. Add the last 2 eggs and continue to stir, then add the rest of the flour in 4 parts,
stirring well after each addition. Beat in vanilla extract and lemon juice.
Spoon batter into prepared tube pan and smooth top. Bake for 40 minutes, then increase temperature
to 325 degrees F. After 5 more minutes of baking, gently remove pan from oven, bend your ear to it
and listen for bubbling or a slight sound. If you hear something, put it back in the oven to bake another
10 minutes, then remove again and listen. Let it bake another 5 minutes if necessary, until the cake is
quiet. Or insert a skewer into cake; if it comes out clean, the cake is done.
Remove cake from oven and run a knife around the sides of the pan; turn out onto a wire rack, then
turn cake face up. Cool, uncovered, for 15 minutes, then cover with a clean towel (otherwise the cake
will become dry and hard).
When cool, store in a clean cake tin.
Yellow Vanilla Pound Cake 853

Applesauce Cake Roll
1 cup flour, sifted
1/4 teaspoon salt
1/4 teaspoon cloves
3 eggs
1/2 cup plain applesauce
Confectioners' sugar as needed
Sift together flour, baking powder, salt, baking soda, cinnamon and cloves. Beat eggs until thick and
foamy. Add sugar, beating well. Fold in applesauce and nuts; then dry ingredients. Bake in a greased
jellyroll pan lined with wax paper. Bake at 375 degrees F for 15 minutes.
Put confectioners' sugar on a tea towel and dump cake. Peel off wax paper and roll up in towel. Let sit
until cold. Unroll and spread with filling. Remove towel and roll. Roll in powdered sugar before slicing.
Filling
8 ounced cream cheese
3 tablespoond evaporated milk
1 tablespoon grated orange rind
Beat all ingredients. Spread evenly over cake. Re−roll.
Applesauce Cake Roll 854

Black Forest Cherry Roll
1 (1 pound 2.25 ounce) package chocolate cake mix
2 cups dark Bing cherries, pitted
1/4 Kirschwasser
3 cups whipping cream, whipped
1 cup shaved chocolate
Heat oven to 375 degrees F. Line a 15 x 10 x 1−inch baking pan with parchment paper; grease lightly.
Prepare cake mix according to package directions. Spread into prepared pan. Bake for 12 to 15
minutes or until wooden pick inserted in center comes out clean. Cool slightly. Remove from pan. Roll
loosely lengthwise in clean towel.
Meanwhile, combine cherries, sugar and Kirschwasser in small bowl; soak 1 hour.
Drain cherries. Unroll cake. Brush Kirschwasser mixture over cake. Spread cake with layer of
whipped cream. Top with cherries. Carefully roll up towel. Frost with remaining whipped cream;
sprinkle with shaved chocolate.
Yield: 12 servings
Black Forest Cherry Roll 855

Brandied Apricot Cake Roll
3/4 teaspoon double acting baking powder
1/4 teaspoon salt
Grease the bottom and sides of a jellyroll pan (15 x 10 x 1−inch). Line the pan with wax paper and then
grease the paper. Reserve.
Sift together the cake flour, baking powder and salt. Beat eggs very well in large bowl of mixer. Add
sugar gradually and beat until mixture becomes fluffy, thick and light−colored (about 5 minutes). Fold
in sifted dry ingredients and then the vanilla extract. Pour batter into jellyroll pan and bake at 400
Cover a clean dish towel with confectioners' sugar. Turn cake onto towel. Peel off wax paper and roll
cake from the short end, rolling cloth in cake. Place on rack to cool, end side down. When cool, unroll
and spread with filling. Re−roll and place on serving platter, leaving end of cake underneath.
Brandied Apricot Filling

1/2 cup apricot preserves
1/4 cup cognac or whiskey
Mix preserves and whiskey together; spread on cake.
Frosting
1/2 pint heavy cream
1/4 teaspoon cognac or whiskey
Whip cream with confectioners' sugar; fold in flavoring. Frost cake, garnish as desired and refrigerate
until serving time.
Brandied Apricot Cake Roll 856

Caramel Pineapple Cake Roll
1 (#2) can crushed pineapple, drained
1/2 cup dark brown sugar
3/4 cup cake flour
1/2 teaspoon salt
Preheat oven to 375 degrees F. Butter well a 10 x 15−inch jellyroll pan.
Spread drained fruit evenly over pan and sprinkle with brown sugar.
Sift flour with baking powder and salt. Beat egg whites until foamy and add granulated sugar
gradually, beating until stiff.
Beat yolks into stiffened whites and add vanilla extract and lemon rind. Sprinkle flour over all and
gently fold in. Spread batter evenly over the pineapple and brown sugar. Bake for 18 to 20 minutes.
Turn upside−down on damp towel and sprinkle lightly with confectioners' sugar. Roll up in towel to
cool. Remove towel when cool. Place cake on platter and ice.
Icing
1 cup heavy cream
Beat cream with sugar until stiff.
Caramel Pineapple Cake Roll 857

Carrot Cake Roll
1/3 cup whole wheat flour
3 eggs, separated
1/2 cup honey
1 cup grated carrots, loosely packed
Preheat oven to 350 degrees F. Butter a jellyroll pan and line with wax paper.
Sift together the flours, cornstarch, baking powder and cinnamon.
In a medium bowl, beat egg yolks until light and thick. Beat in honey, lemon and vanilla. Stir in dry
ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy throughout.
Sprinkle with cream of tartar and beat until stiff peaks. Stir about 1/4 of egg whites into batter, then
fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes.
Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in
towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until
cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re−roll cake.
Filling
2 tablespoons honey
1/2 cup chopped raisins
2 tablespoons coconut, ground
In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
Carrot Cake Roll 858

Chocolate Almond Cake Roll
1/4 cup butter
1 cup diced, roasted almonds
2/3 cup sweetened condensed milk
4 eggs
1/4 teaspoon salt
3 tablespoons cold coffee
Sweetened, whipped cream (optional)
Preheat oven to 375 degrees F. Line a 10 x 15 x 1−inch jellyroll pan with foil.
Melt butter in jellyroll pan; spread evenly.
Combine almonds, coconut and 1/2 cup chocolate pieces; sprinkle over butter. Drizzle with sweetened
condensed milk; set aside.
Melt remaining 1/2 cup chocolate pieces over warm, not hot, water. Remove from heat. In large bowl,
beat eggs with sugar until thick and light, about 10 minutes.
Add flour, baking powder and salt; blend well. Stir coffee, vanilla extract and baking soda into melted
chocolate; mix well. Fold into flour mixture. Spread evenly into prepared pan. Bake for 20 minutes.
Sift confectioners' sugar over cake and cover with cloth towel. Turn out and roll up jellyroll fashion
starting from short side. Chill until filling is set, at least 1 hour.
Serve with whipped cream, if desired.
Makes 1 (10−inch) roll.
Chocolate Almond Cake Roll 859

Chocolate Marshmallow Roll
3 tablespoons cocoa
1/2 teaspoon salt
3 eggs
Marshmallow Filling
1 1/2 cups miniature marshmallows
Marshmallow Filling: Whip cream; stir in vanilla extract and marshmallows.
Measure flour. Add cocoa, baking powder and salt to flour. Stir to blend. Beat eggs and vanilla with
mixer until light. Add sugar gradually. Continue to beat until light and fluffy. Add blended dry
ingredients to egg mixture with electric mixer (low speed). Add boiling water. Mix well. Pour into
greased, wax paper lined 10 x 15−inch jellyroll pan. Bake at 400 degrees F for 15 to 18 minutes.
Loosen edges and turn out of pan immediately onto tea towel sprinkled with confectioners' sugar.
Remove wax paper. Turn rough edges from cake. Roll up carefully in tea towel. Cool on rack.
Unroll cooled cake. Spread evenly with Marshmallow Filling. Roll up carefully. Chill 2 hours or until
firm.
Chocolate Marshmallow Roll 860

Chocolate Rum Raspberry Cake Roll
Serves 8 to 10.
A classic cake roll filled with a raspberry crème and covered with a rum chocolate glaze.
Simple Raspberry Sauce

2 (425 g) packages frozen raspberries in syrup, thawed
3 to 4 tablespoons (50−65 mL) black raspberry liqueur or Chambord (optional)
Cake
1/2 cup (125 mL) flour
1/4 cup (60 mL) cocoa, unsweetened
1 teaspoon (5 mL) baking powder
1/4 teaspoon (1 mL) salt
1 teaspoon (5 mL) rum flavoring
1 1/2 teaspoons (7 mL) dry instant coffee
1/4 cup (60 mL) plus 1/2 cup (125 mL) granulated sugar
Raspberry Mousse Filling

1 tablespoon (15 mL) water
1 tablespoon (15 mL) black raspberry liqueur or Chambord
1 teaspoon (5 mL) unflavored gelatin
3/4 cup (175 mL) whipping cream
2 tablespoons (30 mL) granulated sugar
1 teaspoon (5 mL) vanilla extract
1/2 cup (125 mL) seedless raspberry jam

1 tablespoon (15 mL) black raspberry liqueur or Chambord
Fresh raspberries if available
Easy Chocolate Rum Glaze

8 ounces (250 g) semi−sweet chocolate chips, about 1 1/4 cups (300 mL)
1/4 cup (60 mL) butter
2 tablespoons (30 mL) light corn syrup
2 1/2 teaspoons (12 mL) rum flavoring
Simple Raspberry Sauce: Puree raspberries and syrup in food processor or blender until smooth.
Strain to remove seeds. At this point (before liqueur is added), remove 1/4 cup (60 mL) of the puree
and reserve for filling. Stir liqueur into remaining puree. Refrigerate until ready to serve. (Best if made
24 hours ahead.)
Cake Roll: Preheat oven to 375 degrees F (190 degrees C).
Prepare jellyroll pan by greasing sides and placing parchment or wax paper in bottom of pan.
Stir together dry ingredients except coffee and sugar. Set aside.
Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature. Separate eggs.
Chocolate Rum Raspberry Cake Roll 861

In small narrow bowl, blend together yolks, rum flavoring and coffee granules. Gradually add 1/4 cup
(60 mL) sugar and beat on high speed 4−5 minutes. Set aside.
Clean beaters well in preparation for next step.
In larger bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup (125
mL) sugar and beat on high speed until stiff peaks form. Briefly fold yolks into whites without being
too thorough.
Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated. Turn
into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until
top springs back when gently pressed with finger. Do not overbake.
As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted
confectioners sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth.
Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the
10−inch or 25 cm side), roll cake and towel together, so that towel remains inside the cake roll. Set
aside to cool, seam side down.
Filling: Combine cold water and 1 tablespoon (15 mL) liqueur. Sprinkle gelatin over and allow to
soften for 2−3 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until
granules are completely dissolved.
Combine reserved puree with gelatin mixture. Refrigerate until syrupy. (If gels too quickly, simply
warm again.)
Whip cream with sugar and vanilla extract until stiff. Fold puree/gelatin mixture into sweetened
whipped cream. Refrigerate until ready to use.
Stir remaining 1 tablespoon (15 mL) liqueur into jam. Carefully unroll cake, remove towel and spread
jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again,
seam side down.
Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and
smooth. Brush all crumbs from surface of cake roll. Pour approximately 1/4 of the glaze over the cake
surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10
minutes.
Reheat glaze so that it pours easily. (A small amount of half−and−half or light cream may be used if
necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides,
keeping use of spatula to a minimum. Refrigerate until ready to serve.
To Serve: Remove from refrigerator 15 to 20 minutes before serving.
Place 2 to 3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm
water and place a slice on each plate. Pass raspberry sauce around the table.
Chocolate Rum Raspberry Cake Roll 862

Coconut Lemon Cake Roll
4 eggs, separated
1/4 teaspoon salt
Creamy Lemon Filling
1/2 teaspoon water
1 to 2 drops yellow food coloring
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in
lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar,
beating until stiff but not dry. Fold yolk mixture into whites.
Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10 x 1−inch jellyroll pan
and line with wax paper; grease and flour wax paper. Spread batter evenly in pan. Bake at 375 degrees
F for 10 to 12 minutes.
Sift confectioners' sugar in a 15 x 10−inch rectangle on a linen towel.
When cake is done, immediately loosen sides of pan and turn out on sugar. Peel off wax paper. Starting
at narrow end, roll up cake and towel together; cool on a wire rack, seam side up.
Unroll cake and spread with half of Creamy Lemon Filling and re−roll. Place on serving plate, seam
side down; spread remaining filling on all sides.
Combine coconut, water and food coloring in a plastic bag; close securely and shake well. Sprinkle
colored coconut over cake roll. Refrigerate 1 to 2 hours before serving. Yields 8 to 10 servings.
Creamy Lemon Filling

1 to 2 teaspoons grated lemon rind
1 (4 ounce) carton Cool Whip
1/3 cup lemon juice
Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind and food
coloring; mix well. Fold in Cool Whip.
Yields 3 cups.
Coconut Lemon Cake Roll 863

Coconut Pineapple Cake Roll
4 eggs
3/4 cup Bisquick
1 cup coconut
1 1/2 cups milk
1 (3 1/2 ounce) box vanilla instant pudding mix
1 (4 ounce) carton frozen whipped topping
1 cup coconut
Preheat oven to 400 degrees F. Grease a 15 x 10 x 1−inch jellyroll pan and line with wax paper. Grease
and flour paper; set aside.
Beat eggs until light and lemon colored. Gradually add 3/4 cup sugar and vanilla extract. Beat well.
Add Bisquick; stir well. Stir in 1 cup coconut; spread evenly in prepared pan. Bake for 10 to 12
minutes.
Sift confectioners' sugar onto a rectangular towel. Turn cake onto powdered towel; peel paper, starting
at narrow end. Roll up cake and towel together; cool.
Mix pudding mix as directed on box. Let stand 3 minutes. Unroll cake; spread evenly with pudding.
Sprinkle with coconut. Re−roll cake; frost with whipped topping. Garnish with coconut and cherries.
Coconut Pineapple Cake Roll 864

Jelly Roll
3 eggs
1 cup flour
1/3 teaspoon salt
Beat eggs and sugar until thick. Add water, then flour, baking powder and salt, sifted together. Line
cookie sheet with wax paper and rub with oil, then flour. Pour in batter. Bake at 425 degrees F for 12
to 15 minutes. Turn onto cloth on which you have sifted confectioners' sugar. Trim edges and spread
with jelly or lemon sauce and roll in cloth.
Lemon Sauce
Grated rind and juice of 1 lemon
3 tablespoons flour
Salt
1 egg
1 cup hot water
Cook ingredients until thick. Cool. This is enough for two jelly rolls. Will keep in refrigerator.
Jelly Roll 865

M&M's Roll
1/2 teaspoon salt
2 cups (480 mL) flour
1/3 cup (80 mL) sugar
4 egg whites
1/3 cup (80 mL) sugar
4 egg yolks
Grease and flour a 15 x 10 x 1−inch (38 cm x 26 cm x 2.54 cm) baking sheet and line with
parchment/spray oil paper. Preheat oven to 375 degrees F (190 degrees C).
Beat egg yolks until thick and lemon−colored. Gradually beat in 1/3 cup (80 mL) sugar and add vanilla.
In another bowl beat egg whites until soft peaks form. Add 1/3 cup (80 mL) sugar and beat until stiff
peaks form. Fold egg yolk mixture into egg white mixture.
Sift dry ingredients and fold into egg mixture. Spread batter into sheet pan and bake 12 to 15 minutes,
until top of cake springs back when touched. Sprinkle towel with confectioners' sugar. When cake is
done, loosen sides and bottom with spatula and turn out onto towel. While cake is still warm, roll cake
and towel from narrow end. Let cool. Make frosting.
Frosting
1/2 cup (60 mL) shortening
4 cups (960 mL) confectioners' sugar
3 tablespoons milk
1 package "M&M's"® Chocolate Mini Baking Bits
Beat shortening and butter till light and fluffy. Beat in sugar. Add milk, whip till frosting is soft.
(Alternately you can use 2 cans of Prepared frosting.)
Assemble
Cooled cake
Frosting
1 package "M&M's"® Chocolate Mini Baking Bits
Unroll cake; spread with approximately 1 cup frosting. Sprinkle and cover with 1 1/2 cups of
"M&M's"® Chocolate Mini Baking Bits and re−roll cake. Spread remaining frosting on top and ends
of rolled cake and decorate with remaining "M&M's"® Chocolate Mini Baking Bits. To serve, cut
cake into 10 one−inch slices.
M&M's Roll 866

Mocha Chocolate Ice Cream Rollup Cake
Serves 12.
For the cake

1 1/2 cups semi−sweet chocolate
1 1/2 cups (3 sticks) butter
3 tablespoons brewed coffee
10 eggs, separated
1/4 cup plus 3 tablespoons sugar
For the ice cream filling

2 quarts vanilla ice cream
3 tablespoons coffee extract
1 cup chocolate chips
For garnish
Hot fudge sauce
Chocolate espresso beans
To make the cake: Preheat oven to 350 degrees F. Line two 16−by−11−inch sheet pans with parchment
paper.
In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a
microwave. Add the brewed coffee and vanilla extract. Set aside.
In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light. Fold the whipped
egg yolks into the chocolate mixture.
In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue. Fold the
chocolate and egg yolk mixture into the whipped egg whites. Scrape and spread the batter onto the
prepared sheet pans. Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside.
Allow the ice cream to sit at room temperature until it starts to soften. Blend in the coffee extract and
chocolate chips. To assemble, spread the ice cream mixture evenly on top of each cake. Roll the cake
lengthwise, jellyroll style, until it forms a tight, firm roll. Cover with plastic wrap and freeze overnight.
To serve, remove plastic wrap and cut into portions. Place cake onto individual dessert plates. Top
with hot fudge sauce, then decorate the plate with espresso beans and confectioners' sugar.
Mocha Chocolate Ice Cream Rollup Cake 867

Orange Vanilla Cake Roll
Vanilla Filling
1 tablespoon milk
Orange Cake
1 cup flour
Candied citrus slices for garnish
Preheat oven to 375 degrees F. Lightly grease bottom of a 15 x 10−inch jellyroll pan. Line with wax
paper, then grease paper.
Prepare filling: Beat cream cheese and sugar just until smooth. Beat in eggs, milk and vanilla extract
just until blended. DO NOT OVERBEAT. Spread in pan evenly.
Prepare Cake: Beat eggs, sugar, orange peel and vanilla extract at least 12 minutes until very thick,
pale and at least tripled in volume (this is very important as the eggs are the only leavening used in this
cake). Sprinkle with flour; fold until just blended. Spread evenly over filling. Bake for 19 to 21 minutes
or until cake springs back when touched in center.
While cake is baking, sift confectioners' sugar over an area on a clean dish towel the size of the cake.
Invert cake onto towel; remove pan and peel off wax paper. Roll up, starting at narrow end, using
towel to help. Cool completely on a wire rack.
When ready to serve, garnish with candied citrus slices. Cake can be wrapped and refrigerated up to
one week before serving.
Orange Vanilla Cake Roll 868

Peaches and Cream Roll
3 eggs
1/4 teaspoon salt
3/4 cup packaged complete buttermilk pancake mix
1 tablespoon light or dark rum
4 large peaches peeled, pitted, and chopped (4 cups)
or 1 (16 ounce) package frozen unsweetened peach slices,
thawed, drained, and chopped
Grease and flour a 15 x 10 x 1−inch jellyroll pan; set aside.
In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4
minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5
minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread
batter in prepared pan. Bake in a 400 degrees F oven for 8 to 10 minutes or until golden and cake
springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn
cake out onto a towel sprinkled with confectioners' sugar. Roll up towel and cake, jelly−roll style,
starting from one of the short sides. Cool on a wire rack.
Meanwhile, add rum to peaches; set aside.
Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake;
remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with
remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with
confectioners' sugar. Cover and chill until serving time, for up to 2 hours.
Makes 10 servings.
Peaches and Cream Roll 869

Peppermint Cake Roll
1 box white angel food cake mix
1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
1/3 cup crushed peppermint hard candies
1/3 cup miniature semisweet chocolate chips
1 or 2 drops red food color
Prepare cake mix as directed on package, except spread half the batter in a 15 x 10−inch jellyroll pan.
Spread remaining batter in a 9 x 5 x 3−inch loaf pan. Bake until top springs back when touched, 20 to
25 minutes for the jellyroll pan.
Loosen edges from pan. Invert on towel sprinkled with confectioners' sugar. While hot, roll cake and
towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove from pan; freeze for future
use.
Prepare topping mix as directed on package. Fold in candies, chocolate chips and food color. Reserve
1/3 cup of the topping. Unroll cake; remove towel. Spread remaining topping over cake. Roll up; top
with reserved topping.
Peppermint Cake Roll 870

Peppermint Pattie Cake Roll
1/4 teaspoon salt
3 eggs, separated
1/3 cup water
Cream Filling
15 small (1−inch) peppermint patties
Glaze
Preheat oven to 375 degrees F. Line a 15 x 10 x 1−inch jellyroll pan with foil; generously grease and
lightly flour foil.
Stir together flour, cocoa, baking soda and salt; set aside.
Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add cup granulated
sugar, beating 2 additional minutes. Add flour mixture alternately with water and vanilla extract to
egg yolk mixture, beating on low speed just until well mixed and smooth.
Beat egg whites in another medium bowl until foamy. Gradually add cup granulated sugar, beating
until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into
prepared pan.
Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with
powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end;
place on wire rack to cool.
Prepare Cream Filling. Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces
each; sprinkle evenly over filling. Re−roll cake. Drizzle with Glaze. Cover; refrigerate about 6 hours
before serving.
Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover
cake.
Makes 10 servings.
Cream Filling
1 cup cold whipping cream
Green food color
Combine cold whipping cream, confectioners' sugar, vanilla extract and green food color in small
bowl; beat until stiff.
Glaze
Peppermint Pattie Cake Roll 871

1 tablespoon butter
1 to 1 1/2 tablespoons hot water
Green food color
Melt butter in small microwave−safe bowl. Add confectioners' sugar, hot water and few drops green
food color; beat until smooth and of desired consistency.
Makes about 1/3 cup glaze.
Peppermint Pattie Cake Roll 872

Pina Colada Cake Roll
1 (20 ounce) can crushed pineapple in juice
1/2 cup canned cream of coconut
1/8 teaspoon salt
In medium saucepan, stir together pineapple with juice, cream of coconut, cornstarch, sugar and salt.
Cook over medium heat, stirring constantly, until thickened. Remove from heat. Cover and cool to
room temperature. Meanwhile, preheat oven to 375 degrees F.
Cake
1/4 teaspoon salt
4 eggs, separated
2 tablespoons rum (optional)
Grease a 15 x 10 x 1−inch jellyroll pan. Line with wax paper; grease again, then lightly flour; set aside.
In small bowl, combine flour, baking powder and salt.
In large bowl, beat egg yolks, 1/2 cup of the sugar and the vanilla extract until creamy and
light−colored. Sift flour mixture over egg mixture; gently fold in with spatula.
In clean bowl with clean beaters, beat egg whites until foamy. Gradually beat in remaining 1/4 cup
sugar until stiff. Fold into batter. Spread evenly in pan. Bake 12 to 15 minutes or until cake springs
back when lightly touched with fingers.
Meanwhile, sprinkle confectioners' sugar onto a clean kitchen towel. Cool cake in pan 10 minutes.
Invert pan onto towel. Remove pan, then carefully peel off wax paper. Trim uneven edges of cake.
Starting at narrow end, roll up cake and towel jellyroll fashion. Place seam side down on wire rack;
cool completely.
Unroll cake. Sprinkle the 2 tablespoons rum evenly over cake, if desired. Spread filling over surface,
leaving 1/4−inch border on all sides. Sprinkle with the 1/2 cup coconut. Roll up cake, gently removing
towel. Place cake on serving platter.
Topping
1/2 cup heavy cream
2 tablespoons canned cream of coconut
2 teaspoons rum (optional)
2 tablespoons shredded coconut, toasted
In large chilled bowl, with chilled beaters, beat cream, cream of coconut and rum, if desired, until stiff
Pina Colada Cake Roll 873

peaks form. Fit a pastry tube with star tip, then fill with the cream mixture. Pipe over top of cake.
Sprinkle with toasted coconut.
Pina Colada Cake Roll 874

Pineapple Cake Roll
1 (15 1/2 ounce) can crushed pineapple
4 egg yolks
4 egg whites
1/4 teaspoon salt
1 recipe Pineapple Sauce
Drain pineapple, reserving syrup. If necessary, add water to syrup to make 3/4 cup liquid. Set aside for
sauce.
Stir together the drained pineapple, brown sugar and melted butter or margarine. Spread mixture
evenly in bottom of ungreased 15 x 10 x 1−inch jellyroll pan.
In small mixer bowl, beat egg yolks and vanilla bout 5 minutes or until thick and lemon colored.
Gradually beat in the 1/3 cup granulated sugar. Wash beaters thoroughly.
In large mixer bowl, beat egg whites to soft peaks. Gradually add the 1/2 cup granulated sugar, beating
to stiff peaks. Fold yolks into whites.
Stir together flour, baking powder and salt. Sprinkle over egg mixture. Fold in gently. Spread batter
over pineapple mixture in pan. Bake at 375 degrees F for 12 to 15 minutes. Immediately loosen edges of
cake from pan and turn out onto towel sprinkled with confectioners' sugar. Let stand one minute.
Starting at narrow end, roll up cake, using towel to help you roll. Cool completely.
To serve, cut into 1/2−inch slices. Spoon Pineapple Sauce over. Makes 10 servings.
Pineapple Sauce
In medium saucepan stir together 1/4 cup granulated sugar and 1 tablespoon cornstarch. Add reserved
pineapple syrup. Cook and stir until bubbly. Stir in 1 tablespoon butter and a few drops yellow food
coloring, if desired. Cover surface with wax paper. Chill until ready to serve.
Pineapple Cake Roll 875

Pineapple Jellyroll
3 eggs (large)
1 cup cake flour
1/4 teaspoon salt
Line a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F.
Mix sugar and pineapple juice together and set aside.
Beat egg whites until stiff, but not dry. Set aside.
Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk
mixture carefully into beaten egg whites.
Sift cake flour, baking powder and salt. Fold gently into egg mixture. Add vanilla extract. Fold in. Pour
into prepared jellyroll pan. Bake for 12 minutes or until cake springs back when lightly touched. Turn
out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll.
Pineapple Filling
1 cup juice
In saucepan put pineapple, sugar and liquid. Bring to boiling point. Dissolve cornstarch in small
amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring
constantly. Cool and spread on unrolled cake and re−roll. Sprinkle top of roll with confectioners' sugar
or Cool Whip.
Pineapple Jellyroll 876

Pudding Filled Cake Roll
1 (18.25 oz.) box cake mix (flavor desired)
6 eggs
2/3 cup water
Preheat oven to 350 degrees F. Line two 15 x 10−inch jellyroll pans or cookie sheets with greased wax
paper.
Beat eggs in large bowl until thick and creamy. Add cake mix and water. Mix on medium speed to
blend. Beat 2 minutes on high. Pour 1/2 batter onto each of two (10 x 15−inch) prepared cookie pans or
jellyroll pans. Bake for 10 to 12 minutes (just until done).
Turn out on towels that have been sprinkled with confectioners' sugar. Roll tight and let cool.
When cool, unroll and fill with cream filling. Frost if desired or sprinkle with confectioners' sugar.
Filling
1 small box instant pudding (complimentary flavor)
1/2 cup milk
1 small container Cool Whip
Mix the box of pudding and milk well. Add Cool Whip. Spread one−half of mixture on each cake and
roll up.
Pudding Filled Cake Roll 877

Pumpkin Cake Roll
3 eggs
2/3 cup pumpkin
3/4 cup flour
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Chopped nuts
Beat the eggs at high speed with an electric mixer for 5 minutes. Add sugar gradually. Stir in the
pumpkin and lemon juice.
Mix dry ingredients together and fold into the pumpkin mixture. Spread on a 15 x 10−inch jellyroll
pan, that has been greased, floured and sprinkled with chopped nuts. Bake until set. Turn out onto
towel which has been covered with confectioners' sugar. Roll up and cool.
Filling
Beat all ingredients until smooth. Unroll the cake, spread with filling, then re−roll without the towel.
Wrap in foil and chill well.
To serve, slice and place a dollop of whipped cream on top, or sprinkle with confectioners' sugar.
Pumpkin Cake Roll 878

Pumpkin Cheese Roll
3 large eggs
2/3 cup mashed pumpkin, canned or fresh
1/2 teaspoon salt
1 cup finely chopped walnuts
Cheese Filling
4 tablespoons (1/2 stick) unsalted butter or
margarine (room temperature)
Make pumpkin roll by first greasing a 15 1/2 x 10 1/2 x 1−inch jellyroll pan. Line with parchment or
wax paper. Grease the paper. If using wax paper, flour paper, shaking out the excess. Set aside.
In bowl of electric mixer, beat eggs and sugar until thick, light and creamy, about 3 to 4 minutes. Mix
in pumpkin and lemon juice.
In a separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into
pumpkin mixture. Pour into prepared pan; smooth top evenly. Sprinkle nuts over top. Bake at 375
degrees F for 12 to 15 minutes or until top springs back when lightly pressed with finger tip and cake
begins to pull away from sides of the pan.
While cake is baking, place a clean dish towel on counter. Sprinkle confectioners' sugar through a
strainer onto towel. Remove cake from oven and immediately turn it upside down onto towel. Remove
cake pan and paper. Beginning at narrow end of cake, roll towel and cake together; set aside seam side
down to cool.
Make cheese filling: In a mixing bowl blend cream cheese and butter until light and fluffy. Slowly beat
in sugar and vanilla extract.
When cake is cool, unroll and remove towel. Spread cheese filling over the top. Roll again. The nuts
will be on the outside of the cake. Refrigerate for several hours.
*May be refrigerated, covered, overnight. *May be frozen wrapped in foil for 1 month. Defrost in
refrigerator overnight.
Serves 8 to 10.
Pumpkin Cheese Roll 879

Pumpkin Cheesecake Roll
3 eggs
2/3 cup pumpkin
3/4 cup flour
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 375 degrees F. Grease and flour a 15 x 10 x 1−inch jellyroll pan or cookie sheet.
Beat eggs at high speed for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice; stir in
remaining ingredients (dry) together. Fold into pumpkin mixture. Spread in prepared or jellyroll pan
or cookie sheet. Sprinkle with walnuts. Bake for 15 minutes.
Turn out onto towel (will stick to terry towel). Sprinkle with confectioners' sugar. Roll cake and towel
together and cool, then unroll.
Filling
Combine all ingredients. Beat until smooth and spread over cake. Roll and chill.
Pumpkin Cheesecake Roll 880

Raspberry Almond Jellyroll
3 eggs
1/3 cup water
1 1/2 teaspoons almond extract, divided
1 1/2 teaspoons vanilla extract, divided
3/4 cup cake flour
1/4 teaspoon salt
1 1/4 cups blanched slivered almonds, toasted, divided
2/3 cup seedless raspberry jam
Fresh raspberries and mint (optional)
In a mixing bowl, beat eggs until light and fluffy. Gradually beat in sugar. Beat in water, 1 teaspoon
almond extract and 1/2 teaspoon vanilla extract.
Combine flour, baking powder and salt; beat into egg mixture until smooth. Line a greased 15 x 10 x
1−inch baking pan with greased wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 12
to 15 minutes or until the cake springs back when lightly touched. Cool in pan on a wire rack for 15
minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper. Roll
up cake in the towel, jellyroll style, starting with a short side. cool for 30 minutes.
Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Place half
of the whipped cream in another bowl and refrigerate. Chop 1 cup almonds; fold into remaining
cream. Unroll cake; spread with jam to within 1/2 inch of edges. Spread with almond mixture. Re−roll.
Place, seam side down, on a serving plate. Frost with chilled whipped cream. Garnish with remaining
almonds and raspberries and mint, if desired.
Yields 10 servings.
Raspberry Almond Jellyroll 881

Raspberry Cheese Cake Roll
Sponge Cake
4 eggs
Filling
6 ounces cream cheese, sieved
1 pound raspberries
Garnish
8 sprigs fresh mint
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet (with sides) and line with wax
paper.
Beat eggs and sugar in a medium−size bowl until they are thick and foamy and hold a ribbon when
drawn over surface.
Sift ground almonds and flour over egg mixture and fold in. Spread mixture on prepared baking sheet.
Bake in preheated oven for 10 to 12 minutes or until springy to touch. Turn out on a wire rack and cool.
In a blender or food processor, process cream cheese, whipping cream and confectioners' sugar until
smooth. Do not over−blend or whipping cream will separate.
Peel wax paper from sponge cake. Spread cheese mixture on sponge cake.
Reserve 6 to 8 raspberries. Sprinkle remaining raspberries over cheese mixture. Roll sponge cake up
lightly, jellyroll fashion.
To garnish, whip cream until stiff. Pipe (with a pastry bag) 6 to 8 whipped cream rosettes along top of
cheese roll. Place a reserved raspberry and a sprig of mint in each rosette.
Makes 6 servings.
Raspberry Cheese Cake Roll 882

Raspberry Cream Cake Roll
3/4 cup flour
1/2 teaspoon salt
9 egg yolks
1/2 cup cold water
1/2 (8 ounce) container Cool Whip
Preheat oven to 350 degrees F. Grease the bottom of a 15 x 10−inch jellyroll pan. Line with wax paper
and grease again.
Sift together flour, 1/2 cup sugar, baking powder and salt; set aside.
In large bowl, beat egg yolks until a light lemon color; add 1/2 cup sugar and continue beating until
thickened. Add cold water and vanilla extract; mix well. Fold in flour mixture. Blend well. Spread
batter in pan. Bake for 10 to 12 minutes.
Remove from oven and turn out onto towel sprinkled with confectioners' sugar.
Remove paper; roll, starting with short side. Cool.
Combine cream cheese, 1 cup confectioners' sugar and Cool Whip until smooth and creamy. Unroll
cake and spread with creamy mixture. Spread raspberry preserves over creamy layer. Re−roll cake
and secure with plastic wrap. Refrigerate for 1 to 2 hours.
Raspberry Cream Cake Roll 883

Raspberry Jelly Roll
Serves 6 to 8.
4 eggs
2/3 cup grated almonds scant
1/4 cup flour
Filling
2/3 cup heavy cream
2 teaspoons vanilla sugar
Scant 4 cups fresh raspberries
Preheat the oven to 400 degrees F and line a standard−size roasting pan with parchment paper.
Beat eggs and sugar until fluffy and fold in the grated almonds mixed with flour. Stir as little as
possible to keep the air in the batter, but it should still be well blended.
Pour into the prepared pan and bake for about 10 minutes. Unmold onto a rack (with the baking paper
still on) and let cool under the pan.
Stir together cream cheese, cream, sugar and vanilla sugar to a smooth cream. Pull off the baking
paper from the cake and spread with the cheese mixture. Divide the raspberries on top and roll the
cake up from the long side. Put in a cold place for a couple of hours.
Sift some confectioners' sugar over the top before serving.
Raspberry Jelly Roll 884

Strawberry and Lemon Cream Roulade
Serves 12
1 (16 ounce) package angel food cake mix

Powdered sugar
Lemon Cream (recipe below)
6 cups (about 2 pounds) whole strawberries, divided use
Granulated sugar, to taste
Lemon Cream
1/2 cup powdered sugar
Line a 15 x 10−inch jellyroll baking pan with wax paper or aluminum foil. (Do not grease.)
Prepare cake mix as package directs. Pour batter into prepared pan, spreading evenly. Bake 20 to 24
minutes or until golden brown and top springs back when touched lightly. While still warm, loosen
cake from edges of pan, turn upside down onto large baking sheet. Remove wax paper, turn cake again
onto kitchen towel sprinkled with powdered sugar. Roll up cake with towel, beginning at short end,
cool on wire rack.
Meanwhile, in mixing bowl, beat all ingredients for Lemon Cream until smooth and creamy.
On clean surface, unroll cake. Trim any hard edges from cake. Spread evenly with filling to within 1/2
inch of edges and set aside.
Rinse and stem strawberries and cut up 1 cup of them into slice; arrange the sliced berries in even
layer over filling. Roll up and transfer, seam side down onto serving platter.
Cover and refrigerate 30 minutes to firm the filling.
In blender process 2 cups of the strawberries until smooth; sweeten with sugar, as desired. Set aside.
Cut remaining 3 cups strawberries into quarters; sweeten with sugar, as desired.
To serve, sprinkle top of cake with powdered sugar. Cut into 12 slices. Serve each on individual dessert
plate with 1/4 cup quartered strawberries and about 1 tablespoon strawberry sauce.
Strawberry and Lemon Cream Roulade 885

Strawberry Cream Roll
4 eggs, separated
1 teaspoon salt
Confectioners' sugar for garnish
Strawberry Cream Filling (see below)
1 cup sliced strawberries, for garnish
Preheat the oven to 400 degrees F. Grease a 10 x 15−inch jellyroll pan and line it with wax paper.
Grease the paper lining.
In the bowl of an electric mixer, beat egg yolks with sugar until mixture is light and fluffy. Add almond
extract. Sift together flour, salt, and baking powder and add dry ingredients to the batter.
In a separate bowl, beat egg whites until stiff; gently fold them into the batter. Pour batter into
prepared jellyroll pan; bake for 10 to 13 minutes, or until a tester inserted into the center comes out
clean.
Turn the cake over onto a towel that has been dusted with confectioners' sugar. Lift off the pan and let
cake cool for 10 minutes.
Remove wax paper. Roll cake with the towel, jellyroll fashion, and let it sit in the rolled position, on a
rack, for 20 minutes while it continues to cool.
When the cake has cooled completely, unroll. Spread the inside with the Strawberry Cream Filling.
Spoon the 3 cups of sliced strawberries over the cheese filling. Re−roll the cake to form a log and place
seam side down on a platter. Dust the top with confectioners' sugar and garnish with the cup of sliced
berries. Chill cake for 1 hour before serving.
Strawberry Cream Filling

1/2 pound ricotta cheese
3 tablespoons apricot preserves
3 tablespoons Amaretto (or 1 teaspoon almond flavoring)
3 cups sliced strawberries
In the bowl of an electric mixer, beat ricotta cheese until it is light and fluffy. Add apricot preserves
and Amaretto; mix thoroughly.
Strawberry Cream Roll 886

Tart Lemon Jelly Roll
3 large eggs
5 tablespoons water
1 cup sifted flour
1/4 teaspoon salt
Clear Lemon Jelly Filling
Grease and flour a 15 1/2 x 10 1/2−inch jelly roll pan. Beat with rotary beater until thick: 3 large eggs.
Gradually beat in 1 cup sugar. Beat in all at once water and vanilla. Sift together and beat in all at once
flour, baking powder and salt. Beat just until smooth. Pour into prepared pan. Bake just until cake
tests done at 375 degrees F for 12 to 15 minutes.
Loosen edges and immediately turn upside down on a towel sprinkled with confectioners sugar. Spread
cake at once with Clear Lemon Jelly Filling and roll up beginning at short end. Wrap in towel.
Clear Lemon Jelly Filling

1/4 teaspoon salt
3/4 cup water
1/3 cup lemon juice
4 drops yellow food color (optional)
Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Add lemon peel and margarine.
Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.
Tart Lemon Jelly Roll 887

Almond Sponge Cake (Torta de Cielo)
1/2 pound almonds
Hot water to cover almonds
5 eggs, separated
2 pinches of salt
1/2 pound granulated sugar
1 tablespoon brandy
Pour hot water over the almonds so that they are well covered and let them soak for at least 6 hours.
Line the bottom of a 9−inch springform pan with parchment paper. Butter the paper and sides of the
pan well, then dust with flour.
Position oven rack to the middle. Preheat the oven to 325 degrees F. Chop the nuts and grind them a
little at a time. They should not be too coarse or too fine. Set aside.
Beat egg whites until fluffy. Add salt and continue beating until whites are stiff. Add yolks, one at a
time, and continue beating until they are incorporated.
Mix the dry ingredients together and, beating at low speed of an electric mixer, gradually add them to
the eggs. Add the brandy and almond extract, mix well, then pour the batter into the prepared pan.
Bake for 1 1/4 hours. Remove the cake from the pan after it is cold. This cake keeps indefinitely if
stored in a cool, dry place. Do not store it in the refrigerator.
Almond Sponge Cake (Torta de Cielo) 888

Angel Food Cake
1 1/2 cups egg whites (11 to 13 whites)
1/2 teaspoon salt
1 scant teaspoon almond extract
Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 cup
sugar together 5 times.
Put egg whites and salt into large bowl of mixer. Beat until foamy. Add cream of tartar and continue
beating until whites are stiff and stand in point, about 2 1/2 to 3 minutes. Do not over−beat until dry.
Sprinkle in gradually 1 cup sugar, while beating on medium speed. Beat only until sugar is blended,
about 1 1/2 minutes. Turn to low speed and add vanilla and almond extracts. Sprinkle in sifted flour
mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl to blend in
quickly. Pour into 1−inch tube pan. Cut through batter with knife or spatula, going around in circular
motion 3 times to release large air bubbles. Bake in preheated 375 degrees F oven for 30 to 35 minutes
until golden brown. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before
removing. This cake can be frozen.
Angel Food Cake 889

Angel Food Cake with Amaretto−Almond Sauce
1/3 cup water
2 tablespoons water
1 1/2 teaspoons cornstarch
2 tablespoons amaretto or other almond−flavored liqueur
1/2 teaspoon lemon juice
1 1/2 tablespoons sliced almonds
4 slices commercial angel food cake
Combine first 3 ingredients in a small saucepan; stir well. Cook over medium heat, stirring constantly,
until mixture begins to boil. Boil 1 minute, stirring constantly, until mixture is thickened and bubbly.
Stir in amaretto and lemon juice; cook until thoroughly heated (do not boil). Remove from heat; stir in
almonds and extract. Serve warm over angel food cake.
Angel Food Cake with Amaretto−Almond Sauce 890

Brown Sugar Angel Food Cake
1 1/2 cups egg whites (from 12 to 14 eggs)
1 teaspoon salt
Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and
salt until foamy. Gradually add second cup of brown sugar. Continue to beat until stiff peaks form.
Add vanilla extract; blend well. Divide flour−brown sugar mixture into 4 portions. Use a large rubber
spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST
until no traces of dry ingredients can be seen. Gently push batter into an ungreased 10−inch tube
(angel food cake) pan. With a long, sharp knife, make 5 or 6 vertical cuts through batter to eliminate
large air pockets.
Bake 45 minutes, or until top of cake springs back after it is lightly touched with a finger. As soon as
cake is removed from the oven, IMMEDIATELY invert pan. If pan does not have legs, place the center
tube over the neck of a large, heavy bottle. Do not remove from pan until cake is COMPLETELY cool.
This takes at least 1 hour.
Dust with sifted confectioners' sugar, or frost with a favorite icing.
Brown Sugar Angel Food Cake 891

Cappuccino Angel Food Cake with Italian Meringue
3 tablespoons instant cappuccino coffee drink
14 egg whites at room temperature
Pinch salt
Cocoa powder for sprinkling
Sift flour into a dry mixing bowl. Sift sugar, cinnamon and cappuccino coffee powder together into a
separate bowl and set both aside.
Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and
cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks.
Gently fold in sugar cappuccino powder mixture into egg whites with rubber spatula. Next, fold flour
in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla and almond extract into
batter. When all has been incorporated, pour batter into a 10−inch non−stick tube pan and smooth out
top.
Bake for approximately an 1 hour and 15 minutes or until cake is creamy coffee brown color and top
springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake
upside down in pan.
When cool, remove cake from pan and frost with Italian Meringue and sprinkle with cocoa powder if
desired.
Yield: 14 servings
Italian Meringue
1/2 cup water
4 egg whites at room temperature
Pinch cream of tartar
In a small heavy−bottom pan dissolve sugar with water over low heat. Increase heat to medium and
cook until sugar syrup reaches 239 degrees F on a candy thermometer.
As sugar syrup approaches desired temperature, beat egg whites at room temperature in a copper or
stainless steal bowl until foamy; add cream of tartar if using stainless bowl and beat until soft peaks
form. Slowly pour hot syrup onto egg whites and beat on high speed until bowl feels cool to the touch.
Use immediately or refrigerate in a covered container for up to 24 hours.
Yield 3 1/2 cups or 14 (1/4 cup) servings
Cappuccino Angel Food Cake with Italian Meringue 892

Chocolate−Orange Angel Food Cake
3/4 cup cake flour
1/4 cup cocoa
1 1/2 cups egg whites (about 12)
1/4 teaspoon salt
3 cups orange sherbet, softened
Move oven rack to lowest position. Heat oven to 375 degrees F.
Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on
medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding
salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under−beat.
Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture
disappears. Spread batter in ungreased tube pan, 10 x 4 inches. Gently cut through batter with metal
spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan
onto metal funnel or glass bottle about 2 hours or until cake is completely cool. Remove from pan.
Slice off top of cake about 1 inch down; set aside. Cut down into cake 1 inch from outer edge and 1
inch from edge of hole, leaving substantial "walls" on each side. Remove cake within cuts with curved
knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity;
smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm.
Yield: 16 servings.
Chocolate−Orange Angel Food Cake 893

Delta Mocha Chiffon Cake
1/2 cup cocoa
1 teaspoon instant coffee granules
1/2 teaspoon salt
Chocolate−Coffee Buttercream Filling
Garnish: chocolate−covered coffee beans
Stir together first 3 ingredients until blended; cool.
Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and
vanilla; beat at medium speed with an electric mixer until smooth.
Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter.
Pour batter into 4 greased and floured 9−inch round cake pans.
Bake 2 layers at a time at 325 degrees F for 17 to 20 minutes or until a wooden pick inserted in center
comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans, and cool on wire
racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.
Spread about 1/2 cup Chocolate−Coffee Buttercream Filling between layers. Frost with Chocolate
Fudge Frosting. Garnish, if desired. Store in refrigerator.
YIELD: Makes 1 (9−inch) layer cake
Chocolate−Coffee Buttercream Filling

1 tablespoon cocoa
2 teaspoons instant coffee granules
2 teaspoons coffee liqueur*
Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Microwave whipping
cream at MEDIUM (50% power) until warm (do not boil).
Stir together warm cream and coffee granules until dissolved; cool. Add whipping cream mixture and
liqueur to butter mixture, beating until smooth.
Makes 1 3/4 cups.
Delta Mocha Chiffon Cake 894

* 1 teaspoon vanilla extract may be substituted for liqueur.

1/3 cup cocoa
1/3 cup milk
Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating
until smooth.
Makes 3 1/2 cups.
NOTE: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4
cup Chocolate−Coffee Buttercream Filling between layers. Frost as directed.
Delta Mocha Chiffon Cake 895

Fallen Angel Cake
1 angel food cake (store−bought or homemade)
1 small bottle Frangelico (hazelnut liqueur)
Slivered almonds
Vanilla extract
Honey
Slice the cake into three equal pieces along top, middle and bottom. Place the bottom layer on a large
platter and drizzle it with Frangelico. Don't soak it, but do be generous.
Whip the cream until fluffy. Add 1 teaspoon vanilla extract, 1 teaspoon Frangelico and enough
confectioners' sugar to make it taste sweet.
Spread about 1/4 cup whipped cream over the first layer of cake. Sprinkle a generous portion of
slivered almonds over the top. Add the next layer and add Frangelico, whipped cream and almonds.
Do the same with the top layer. Smooth whipped cream down the side, and place some almonds on the
side. Add an extra layer of whipped cream on top of the almonds on the top layer. Drizzle honey on
top. Cover the cake, and put it into the freezer for a couple hours.
Fallen Angel Cake 896

Fresh Orange Sponge Cake
6 egg whites
1 3/4 cups flour, measured, then sifted
1/2 teaspoon salt
6 egg yolks
Orange oil, optional (see Note)
6 tablespoons fresh orange juice
Powdered sugar, optional
In medium bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.
Sift together flour and salt. Set aside.
With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the
granulated sugar, beating after each addition. Continue beating until soft peaks form when beater is
slowly raised. Set aside.
In large bowl of electric mixer, at high speed and with same beaters, beat egg yolks while gradually
beating in remaining 1 cup sugar, until thick and lemon−colored, 5 to 8 minutes in all. Add 1 or 2
drops orange oil and blend, remembering that a little goes a long way. Remove beaters from bowl and
continue recipe using whisk and rubber spatula.
Add orange juice and grated zest to egg yolk mixture and whisk to combine. Blend in flour mixture
and whisk just until white patches disappear. With wire whisk or rubber scraper, using
under−and−over motion, mix 1/3 of the egg whites into yolk mixture to lighten it. Then fold in another
1/3 of the egg whites. Fold in remaining egg whites just until blended.
Gently spoon fluffy batter into ungreased 10−inch tube pan. Bake at 350 degrees F for 35 to 40 minutes
until cake has risen to top of pan, top is browned and wooden pick inserted into center of cake comes
out clean. If pan has feet, invert pan over wire rack or invert pan over neck of a bottle. Don't worry; it
won't fall out. Cool cake completely, about 1 hour. With spatula, carefully loosen cake from pan.
Remove to platter. Serve plain or dusted with sifted powdered sugar.
Makes 12 servings.
Fresh Orange Sponge Cake 897

Lemon−Vanilla Angel Food Cake with
Raspberry−Blueberry Sauce
Raspberry−Blueberry Sauce
2 cups fresh or unsweetened frozen raspberries
1/3 cup raspberries preserves or jam
1/3 cup water
1 cup fresh or frozen blueberries (small berries work better here)
Lemon−Vanilla Angel Food Cake

1 1/2 cups egg whites
Butter to grease pan (if using a pan without a removable bottom)
1 cup all−purpose flour, or 1 1/4 cups cake flour
1 cup granulated sugar, or 2 cups confectioners’ sugar
3 tablespoons freshly squeezed lemon juice
Confectioners’ sugar (optional)
10 x 4−inch tube pan or 9− to 10−inch round cake pan

with sides at least 3 inches high (a removable bottom is helpful)
For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a
medium−size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat,
mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the
raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to
release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the
hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use.
Yield: 2 cups
For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour
the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom,
do nothing to it. If it does not, lightly butter the bottom. Line the bottom with wax paper or parchment
paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated
sugar or 1/2 cup of the confectioners’ sugar in a small bowl. Have all the ingredients and tools at hand.
Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well
broken up. Add the cream of tartar and increase the speed to medium−high. Beat until the whites lose
their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly
sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very
glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about
3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest
possible. Quickly sprinkle the flour sugar−mixture over the whites. As soon as it is all added, but not
completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal
spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems
blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a
circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the
Lemon−Vanilla Angel Food Cake with Raspberry−Blueberry Sauce 898

surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out
clean, about 50 minutes for a 10 x 3−inch pan, 1 hour for a tube pan.
Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a
knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day
at room temperature before serving or freezing. When serving, top cake with sauce and confectioners’
sugar, if you wish.
Yield: 12 servings
Lemon−Vanilla Angel Food Cake with Raspberry−Blueberry Sauce 899

Lime Angel Food Cake
2 eggs
2 egg yolks
1/2 cup plus 3 tablespoons granulated sugar, divided
6 tablespoons lime juice
2 teaspoons grated lime peel
12 cup cold butter or margarine, cubed
1 cup flaked coconut, toasted
In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup of the sugar, lime juice and peel. Cook
over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and
reaches 160 degrees F. Strain; refrigerate until completely cool.
In a mixing bowl, beat whipping cream and vanilla extract until stiff peaks form; gradually beat in
remaining sugar. Gently fold into lime mixture.
Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup
lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture.
Sprinkle top and sides of cake with coconut. Refrigerate for at least 30 minutes before slicing.
Yields 12 servings.
Lime Angel Food Cake 900

Maple−Iced Angel Food Cake
Cake
1 1/2 cups egg white (from about 12 eggs), at room temperature
1/2 teaspoon salt
3 tablespoons pure maple syrup
Icing
1/4 cup pure maple syrup
1 tablespoon egg white
Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy.
Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer funning,
gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about
30 seconds more.
Sift remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the
mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
Spoon the batter into an ungreased 9 to 10−inch tube pan or 6 miniature ones. Smooth the top with the
back of the spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the
pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp
knife blade around the cake to loosen it, and then knock the cake out onto a plate. The outside crumb
of the cake will remain in the pan; exposing the white cake underneath.
Icing: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a
spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard,
before serving. Slice with a serrated knife, using a sawing motion.
Maple−Iced Angel Food Cake 901

Matzo−Lemon Sponge Cake
8 eggs, separated
Salt
1/2 lemon, grated rind and juice
1 cup sifted matzo cake meal
Beat yolks until light; add sugar and beat again. Add a pinch of salt, the lemon juice and rind, then the
matzo cake meal and lastly fold in the whites beaten until stiff but not dry. Bake in 10−inch ungreased
springform pan for 45 minutes.
Invert pan until cake is cool. If desired, split in two layers. Serve with sweetened strawberries between
the layers. Spread whipped cream, flavored and sweetened, over top and sides.
Matzo−Lemon Sponge Cake 902

Raspberry Chocolate Chiffon Cake
1/2 cup cocoa
1 teaspoon salt
7 egg yolks
1 cup egg whites (7 to 8)
4 cups frozen whipped cream, thawed
Prepare Raspberry Sauce; refrigerate at least 1 hour.
Mix cocoa and water; cool.
Mix flour, sugar, baking soda and salt. Beat oil, vanilla, yolks and cocoa mixture until smooth. Beat
whites and cream of tartar in large bowl, until very stiff peaks form; gradually pour yolk mixture over
whites, folding just until blended. Pour into ungreased tube pan, 10 x 4−inches. Bake on lowest oven
rack until top springs back when touched, 65 to 70 minutes.
Invert on heat proof funnel; let hand until cake is cold. Cut cake horizontally into 3 layers. Spread 1
1/3 cups whipped topping and scant 1/2 cup raspberry sauce between each layer and over top of cake.
Refrigerate any remaining cake.
Raspberry Sauce
1 (10 ounce) package frozen raspberries,
thawed (reserve liquid)
Water (if needed)
Drain one package frozen raspberries, thawed. Reserve liquid. If necessary add water to liquid to make
2/3 cup. Mix 1/4 cup sugar and 2 tablespoons cornstarch in saucepan; stir in raspberry liquid. Heat
over medium−low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir in 2 tablespoons orange juice and raspberries.
Raspberry Chocolate Chiffon Cake 903

Sponge Cake
1 cup cake flour
1 cup sifted granulated sugar, divided
1 1/2 teaspoons grated lemon rind
2 tablespoons water
5 egg yolks
5 egg whites
1/4 teaspoon salt
Sift flour once, measure, and sift four times. Add 1/2 cup sugar, lemon rind and water to egg yolks and
beat with rotary egg beater until very thick and light. Add lemon juice gradually, beating constantly.
Add flour all at once, then stir until just blended. Beat egg whites and salt with rotary egg beater or
whisk. When foamy, add cream of tartar and beat until stiff enough to hold up in peaks, but not dry.
Add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating well with beater or whisk. Fold in
egg yolk mixture. Turn into ungreased 9−inch tube pan. Cut gently through batter with knife to
remove air bubbles. Bake at 325 degrees F for 1 hour, or until done. Remove from oven and invert pan
for 1 hour or until cold.
Sponge Cake 904

Strawberries and Cream Angel Cake
Ingredients for 1 Cake
1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/3 cup ReaLemon® Lemon Juice from Concentrate
3 drops red food coloring, optional
1 cup whipping cream, whipped
1 cup chopped fresh strawberries
Additional fresh strawberries, optional
This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries
and cream will have your guests and family asking for seconds.
Cut 1−inch slice crosswise from top of cake; set aside.
With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake
walls 1 inch thick. Remove cake from center, leaving 1−inch base on bottom of cake. Reserve cake
pieces.
In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in
ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two−thirds
of mixture; refrigerate.
Fold strawberries and reserved torn cake pieces except top into remaining one−third of mixture; fill
cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or
until set.
Garnish cake with additional strawberries if desired. Store in refrigerator.
Strawberries and Cream Angel Cake 905

Strawberry Stuffed Angel Food Cake
1 (16 ounce) bakery angel food cake
2 small boxes strawberry gelatin
1 package frozen strawberries
1 (16 ounce) carton Cool Whip
Fresh strawberries (optional)
Dissolve gelatin in 2 cups boiling water. Add 1 1/2 cups cold water and frozen strawberries, stirring
until strawberries are thawed. Place in refrigerator until gelatin is consistency of egg whites.
Gently fold in 2 cups whipped topping. Slice angel food cake horizontally in four even layers. Spread
the gelatin mixture between the layers of cake. Use the remaining whipped topping to ice the cake.
Refrigerate at least 30 minutes before serving.
Garnish with fresh strawberries, if desired.
Strawberry Stuffed Angel Food Cake 906

Texas Angel Cake
White Layer
6 egg whites
Salt
1/2 cup cake flour
Beat egg whites with pinch of salt on a large platter with flat wire whisk. When foamy, add cream of
tartar and continue beating until eggs are stiff enough to stand up in peaks, but not dry. Sift flour and
sugar together four times. Fold flour mixture into egg whites, 2 tablespoons at a time, until all is used.
Fold in flavoring. Pour batter into very large ungreased angel food pan.
Yellow Layer
6 egg yolks
3/4 cup flour
Salt
Beat together egg yolks, sugar and pinch of salt for 3 minutes. Add baking powder to flour, and sift
four times. Fold flour and water alternately into egg mixture. Add lemon extract carefully. Place this
mixture lightly by spoonsful on top of white mixture. Bake in slow oven at least one hour. Begin at 275
degrees F, and after 50 minutes, increase heat to 325 degrees F. Remove from oven and invert pan until
cool.
Texas Angel Cake 907

Yellow Sponge Cake
12 egg yolks
1/2 cup water
2 1/2 cups flour
1/2 teaspoon salt
1 to 2 teaspoon vanilla extract
Beat egg yolks and water with electric beater until lemon−colored. Add 1/2 cup sugar and continue
beating until light yellow. Sift together the remaining sugar, flour, salt and baking powder. Fold dry
ingredients and vanilla extract into egg yolk mixture. Bake in a greased and floured tube pan at 375
degrees F for about 30 minutes or until done. Remove from pan when cool.
Serves 12.
Yellow Sponge Cake 908

Banana Split Shortcakes
2 cups Original Bisquick® mix
3 tablespoons baking cocoa
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 (10 ounce) package frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
Whipped topping, if desired
Maraschino cherries, if desired
Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms.
Drop dough by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until knife inserted
in center of shortcake comes out clean. Cool 5 minutes.
Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with
whipped topping, cherries and, if desired, additional fudge topping.
Banana Split Shortcakes 909

Bing Cherry Shortcakes
Shortcakes
1 1/2 cups flour
1/4 teaspoon salt
5 or 6 tablespoons milk
1 teaspoon lemon zest
Topping
2 cups pitted Bing cherries
3 tablespoons melted raspberry jam
1 tablespoon Kirsch (cherry liqueur)
In a medium bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture
resembles coarse crumbs. Stir in milk, lemon zest and vanilla extract. Knead several times on a lightly
floured board and roll out to 3/4−inch thickness. Cut into 4 circles with a 3−inch cutter and place on an
ungreased baking sheet. Bake for 10 to 12 minutes or until lightly browned. Let cool.
Meanwhile, beat cream and sugar together until soft peaks form. Melt jam and kirsch together in a
small saucepan. Split each shortcake in half lengthwise and spoon whipped cream, cherries and melted
jam between the layers. Serve immediately.
Makes 4 servings.
Bing Cherry Shortcakes 910

Bisquick Shortcakes
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus
1/4 cup melted butter or margarine
2 tablespoons granulated sugar, if desired
Mix ingredients with fork. Beat vigorously 20 strokes. Knead 8 to 10 times on lightly floured
cloth−covered board. Roll dough 1/2−inch thick. Cut with floured 3−inch cutter. Bake on ungreased
baking sheet about 10 minutes.
Makes 6 shortcakes
To serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit
between layers and over top. Serve with cream, sweetened whipped cream or commercial sour cream.
For a large shortcake, spread the dough in an ungreased 8 x 1 1/2−inch round layer pan. Bake 15 to 20
minutes or until nicely browned. Serve as above.
Bisquick Shortcakes 911

Bittersweet Molten Chocolate Cakes with Coffee Ice
Cream
8 servings
12 teaspoons plus 5 tablespoons granulated sugar

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 quart coffee ice cream
Generously butter eight 3/4−cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2
teaspoons sugar.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat.
Using electric mixer, beat eggs, egg yolks and remaining 5 tablespoons sugar in large bowl until thick
and pale yellow, about 8 minutes.
Fold 1/3 of warm chocolate mixture into egg mixture, ,then fold in remaining chocolate. Fold in flour.
Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room
temperature before continuing.)
Preheat oven to 425 degrees F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges
are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently,
about 13 minutes.
Top each cake with scoop of coffee ice cream and serve immediately.
Bittersweet Molten Chocolate Cakes with Coffee Ice Cream 912

Burnt−Butter Baby Cakes
1/2 rounded cup slivered almonds
3 egg whites
1/4 cup plus 2 tablespoons cake flour
2 teaspoons dark rum or 1 teaspoon vanilla extract
Heat butter in small saucepan over medium heat. Cook, swirling pan occasionally, until butter turns
deep brown. Remove saucepan from heat immediately and set aside.
Whirl together almonds and sugar in food processor for 1 minutes or until ground. Transfer to clean
saucepan. Stir in egg whites. Heat over very low heat, stirring, until mixture is hot to touch and
"runny," about 2 minutes. Remove from heat. Stir in flour. Stir in the reserved butter and the rum or
vanilla extract until blended. Cover with plastic wrap and chill one hour or up to three days before
baking.
Preheat oven to 400 degrees F. Grease two mini−muffin tins. Fill each muffin cup with 1 1/2 teaspoons
batter. Bake for 12 to 14 minutes, or until tops are crowned and golden. Pry cakes from tins with small
knife. While still warm, brush lightly with orange marmalade, if desired. Cool on rack. Store in
airtight container up to three days.
NOTE: Cakes can be made in standard−size muffin tins. Divide batter evenly among 12 greased muffin
cups. Bake at 400 degrees F for 15 minutes.
Burnt−Butter Baby Cakes 913

Cheesecake Cups
1 box vanilla wafers
5 eggs
1 can cherry pie filling
Cup cake cups (with foil liner)
Using a blender or a food processor, crumb wafers finely. Fill cups with crumbs as crust.
In blender or processor, blend cream cheese, eggs, sugar and vanilla extract. Fill cups with mixture
half way. Bake at 325 degrees F for 25 minutes or until slightly brown. Makes about 30 cups.
Take out of oven and let cool for 15 minutes. Apply pie filling on top and refrigerate so filling and
cheesecake are cool. Enjoy!
Cheesecake Cups 914

Cherry Baby Cakes
Makes about 60.
1 1/3 cups flour

1/4 teaspoon salt
2/3 cup milk
1 egg
2/3 cup cherry marmalade or cherry preserves,
large pieces snipped if necessary
Icing
2 tablespoons milk
60 maraschino cherries with stems, drained
To make cupcakes: Preheat oven to 350 degrees. Line 60 (1 3/4−inch) muffin cups with miniature
paper bake cups; set aside.
In a large mixing bowl combine flour, sugar, baking powder and salt. Add milk, butter, egg and
vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon
of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon
additional batter.
Bake cupcakes about 12 minutes or until a wooden hpick inserted in centers comes out clean. Cool in
pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.
To make icing: In a small bowl, combine confectioners' sugar, vanilla extract and milk. Stir in
additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.
To garnish: Pat cherries dry with clean paper toweling. Drizzle each cupcake with about 1/2 teaspoon
icing. Dip half of each cherry into remaining icing; place on top of cakes.
Cherry Baby Cakes 915

Chocolate Cheesecake "Petit Fours"
While many chocolate desserts are rich, this one is so rich that some years ago we devised a special way
of serving small portions; bake the cheesecake in rectangular pans, then cut it into 1 1/2 inch squares
(“Petit Fours”), topping each with a chocolate coffee bean. Serve the “Petit Fours” on a large platter
and let people help themselves to as many as they want.
Makes 45 “Petit Fours” or two 9−inch cakes.
Use 3 disposable aluminum “roll” pans 8 5/16 x 5 5/16 x 1 inch, or two 9−inch springform pans.
Chocolate Cookie Crust

2 dozen chocolate sugar cookies (recipe follows)
or 8 1/2 ounce package chocolate wafers
8 tablespoons butter, cut into 1/2−inch bits and chilled
Cheesecake Filling
1 1/2 pounds cream cheese, at room temperature
3 eggs
4 teaspoons unsweetened cocoa
1 tablespoon instant espresso coffee
dissolved in 1 teaspoon hot water
2 cups sour cream
Optional Decoration
Chocolate coffee beans
To make the crust, chop the cookies in a food processor until fine crumbs are formed. Add the chilled
butter cubes and cinnamon, and process until evenly blended. Divide this mixture equally among the
pans and, using your fingers, press evenly on the bottom to form a crust.
Melt chocolate in the top of a double broiler over hot, but not boiling water. Remove from the heat and
cool.
Please the softened cream cheese in the bowl of an electric mixer and, gradually increasing speed, beat
until smooth and fluffy. Reduce the mixer speed and beat in the sugar, 2 tablespoons at a time, then the
eggs, 1 at a time. Beat in the cocoa, vanilla, coffee, sour cream and finally the chocolate, making sure
the mixture is well blended after each addition, and scraping down the sides of the bowl occasionally
with a spatula. Pour the mixture into the prepared pans.
Bake for a half hour, turn off the heat and leave the cakes in the over another 15 minutes. Remove
from the oven, cool and refrigerate until well chilled.
Just before serving, unmold the cakes from the pans and place them on a cutting board. Cut the cakes
Chocolate Cheesecake "Petit Fours" 916

into 1 1/2−inch squares with a sharp thin−bladed knife, wiping it clean between each cut. Top each
square with a chocolate coffee bean.
NOTE: Baking the cheesecake in disposable aluminum pans makes unmolding quite simple; snip the
corners of the pans with scissors, bend the sides down and unmold the cake.
This cheesecake keeps in the refrigerator for up to a week and freezes beautifully. Defrost before
serving.
Chocolate Cheesecake "Petit Fours" 917

Chocolate Cherry Bundtlettes
Makes 8 Bundtlettes.
1 (18.25 ounce) box devil's−food cake mix

2 large eggs, beaten
12 ounces miniature chocolate chips
Preheat oven to 325 degrees F. Prepare an 8−cup Bundtlette pan with unsalted solid vegetable
shortening and flour or by spraying with Baker's Joy.
Prepare batter: In a mixing bowl, combine all ingredients until well blended. Spoon batter into
prepared molds, filling two−thirds full. Place on center rack of preheated oven for 25 to 30 minutes or
until a wooden pick inserted in center comes out clean.
Cool the cakes: Allow the cakes to cool in the pan 5 minutes. Turn out onto wire rack or serving plate
to complete cooling.
Dust with confectioners' sugar before serving.
Chocolate Cherry Bundtlettes 918

Chocolate Lava Cakes
Chocolate Lava Filling
or semisweet chocolate
Cakes
1/4 cup hot coffee or water
1/8 teaspoon salt
Topping
Cocoa powder for the tops
Ice cream or custard sauce for serving
These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark
puddle from the warm cakes. They're best served just out of the oven.
For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently
poke the plastic down into eight of the cubes so they are fully lined with plastic.
Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla extract; set
aside to cool until tepid.
Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a
month.
For the cakes, place rack in center of oven and heat to 425 degrees F. Generously butter eight 4−ounce
soufflé dishes or ramekins. Place them on a jellyroll pan. Melt the chocolate with the coffee. Set aside to
cool for 15 minutes.
Stir in vanilla extract. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy,
2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in
the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer
until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each
addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites
into chocolate batter; gently fold in the rest.
Fill each prepared soufflé dish about halfway full with the chocolate batter. Gently bury a frozen
chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until
cakes are puffy and set, 18 to 20 minutes.
Chocolate Lava Cakes 919

Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over.
Chocolate Lava Cakes 920

Cornmeal Shortcakes
6 tablespoons unsalted butter, well chilled
and cut into small pieces
2 1/4 cups unbleached all−purpose flour
plus extra for the work surface
1 cup chilled buttermilk
Position a rack in the upper third of the oven and preheat the oven to 425 degrees F. Lightly butter a
baking sheet.
In a food processor, combine the 2 1/4 cups flour, cornmeal, sugar and baking powder. Pulse to blend.
Add the butter and process until a coarse meal forms. With the motor running, add buttermilk
through the feed tube just until a crumbly dough forms.
Lightly flour the work surface. Turn the dough out and lightly knead and gather it into a soft ball. Roll
the dough out into a 12 x 6−inch rectangle. Cut the dough into 8 equal squares. Transfer the squares to
the prepared baking sheet, spacing them well apart. Bake until the shortcakes are crisp and golden and
a wooden pick inserted into the center comes out clean, about 15 minutes. Remove from the pan. Use
immediately.
Amaretto−Peach Shortcake
1 batch Cornmeal Shortcakes dough
1 cup chilled whipping cream
7 tablespoons amaretto
1/4 cup (1/2 stick) unsalted butter
2 pounds ripe, juicy peaches or nectarines,
pitted and cut into eighths
2 tablespoons fresh lemon juice
Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly butter a 10−inch glass
pie plate.
Transfer shortcake dough to the prepared pie plate, shaping it into a round about 1 inch thick.
Sprinkle the top of the shortcake dough with the white sugar and bake until puffed and golden brown,
about 20 minutes. Let the shortcake cool in the pie plate on a rack for 10 minutes.
Meanwhile, in a chilled bowl, whip the cream until soft peaks form. Adding one tablespoon at a time,
beat 4 tablespoons of the amaretto into the cream. Cover and refrigerate until ready to use.
In a large skillet over medium−low heat, melt butter. Stir in peaches, brown sugar, remaining 3
tablespoons amaretto and lemon juice. Cook, gently stirring once or twice, until the syrup is thick and
the peaches are just warmed through, 3 to 5 minutes.
Transfer the shortcake to a cutting board. Cut the shortcake in half horizontally. Carefully transfer
Cornmeal Shortcakes 921

the shortcake bottom to a large serving plate. Spoon about three quarters of the peaches and their
syrup evenly over the shortcake bottom. Carefully set the shortcake top over the peaches. Spoon
remaining peaches and syrup over the shortcake top. Drizzle the peaches with some of the whipped
cream, cut the shortcake into wedges, and serve immediately, passing the remaining cream at the table.
Strawberry Shortcake
3 pints strawberries
1/3 cup sugar
1 tablespoon fresh lemon juice
8 Cornmeal Shortcakes
1 1/2 pints strawberry ice cream, slightly softened
Thinly slice the strawberries. Combine strawberries, sugar and lemon juice. Let stand at room
temperature, stirring twice, for 30 minutes.
Split the hot shortcakes horizontally. Place the bottom halves in dessert bowls. Top each shortcake
bottom with a scoop of ice cream. Spoon strawberries and their juices evenly over and around, using
them all. Place the upper halves of the shortcakes atop the ice cream and strawberries and serve
immediately.
Cornmeal Shortcakes 922

Dark Cherry Shortcakes Jubilee
1 (16 1/2 ounce) can pitted dark sweet Bing cherries in syrup
3 to 4 tablespoons cognac, brandy, or dark rum, or to taste
1/4 teaspoon ground cinnamon, or to taste (optional)
1 pint cherry vanilla ice cream
6 store bought shortcakes
Toasted sliced or slivered almonds for garnish (optional)
In a medium saucepan, bring the cherries and their syrup to a boil over medium heat. Reduce the heat
to medium−low and simmer until the cherries are heated through, about 1 to 2 minutes. Remove from
the heat.
In a small bowl, combine the Cognac with the cornstarch and stir until the cornstarch is dissolved. Add
the mixture to the cherries. Return to a simmer and cook, stirring, until lightly thickened.
Transfer the cherries to a serving bowl and stir in the cinnamon, if desired. Place 1 shortcake on each
serving plate, top with a scoop of ice cream, and spoon some of the warm sauce over each serving.
Garnish with toasted almonds, if desired.
Dark Cherry Shortcakes Jubilee 923

Double Chocolate Lava Baby Cakes
3/4 cup butter
6 ounces semisweet chocolate pieces (1 cup)
1 recipe Praline Sauce (see below)
3 large eggs
3 large egg yolks
1/3 cup pecan halves, toasted
Preheat oven to 400 degrees F. Lightly grease and flour six 1− to 1 1/4−cup soufflé dishes or six
10−ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside.
In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly.
Remove from heat and cool.
Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
In a large mixing bowl beat eggs, egg yolks, sugar and vanilla extract with an electric mixer on high
speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium
speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide
batter evenly into prepared dishes or cups.
Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each
partially−baked cake and gently enlarge to make a dime−sized hole. Slowly spoon about 1 tablespoon
Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel
firm at the edges.
Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from
sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan
halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining
sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened
whipped cream.
Serve immediately.
Makes 6 servings.
Praline Sauce
2 tablespoons dark corn syrup
In a heavy medium saucepan granulated sugar, brown sugar and corn syrup. Stir in whipping cream.
Cook over medium−high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook,
uncovered, 10 minutes or until thickened, stirring occasionally.
Double Chocolate Lava Baby Cakes 924

Makes 1 cup sauce.
Double Chocolate Lava Baby Cakes 925

Falling Chocolate Cakes with Raspberry Sauce
Raspberry Sauce
4 cups fresh or frozen raspberries
Chocolate cake
2 tablespoons unsalted butter, for greasing ramekins
2 tablespoons all−purpose flour, for dusting ramekins
1 cup unsalted butter
6 large eggs
For serving
4 cup vanilla ice cream
6 mint sprigs
Raspberry Sauce: Place the raspberries and sugar in a small saucepan, and bring to a boil, stirring
over high heat. Boil until the sugar dissolves. Cool. Place half of the sauce in a food processor fitted
with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.
Cake: Preheat oven to 350 degrees F. Generously butter and flour six 8−ounce ramekins.
Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely
melted. Set aside to cool. Place the sugar, flour and eggs, in a large bowl and beat until thick and fluffy,
about 5 minutes. Gently beat in the cooled chocolate mixture. Pour the batter into the prepared
ramekins, filling them 2/3 to 3/4 of the way up the sides. Bake until they begin to puff up, about 15
minutes. Run a knife around the edge of each ramekin, and turn the ramekin upside−down on a plate
to unmold. Serve each cake warm, surrounded by sauce, with a scoop of vanilla ice cream. Garnish
with confectioners' sugar and sprigs of fresh mint.
Serves 8.
Variation: Bake in an 8−inch round pan.
Falling Chocolate Cakes with Raspberry Sauce 926

Fresh Rhubarb Upside−Down Baby Cakes
1 teaspoon salt, preferably kosher or fine sea salt
1 cup creme fraiche, homemade or store−bought, or sour cream
6 ounces unsalted butter, at room temperature
1/2 cup dark brown sugar (lightly packed)
1 tablespoon bourbon
2 tablespoons chopped pecans
6 to 7 stalks (12 ounces) fresh rhubarb, trimmed and cut into 1/4−inch−thick slices
Melted butter, for greasing the pans
Lightly sweetened whipped cream or creme fraiche for serving
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Brush the insides of 8
mini or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter,
dust with flour, and tap out the excess.
Whisk or stir the flour, baking powder, and salt together just to blend; reserve.
In a separate bowl, stir the vanilla extract into the creme fraiche and set aside until needed.
Melt the 1/2 stick of butter in a heavy skillet. Add the brown sugar and bourbon and cook over
medium heat, stirring with a wooden spoon, until the sugar melts. Stir in the pecans to coat with the
caramel and turn off the heat. Divide the caramel evenly among the pans, working quickly to get it to
the edges of the pans before it sets (cooked sugar cools rapidly). Arrange the rhubarb in circles over
the sugar, and set aside while you make the batter.
Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle
attachment, or use a hand−held mixer, and beat on medium−high speed until the mixture is smooth
and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and
sugar must be beaten until they are light, fluffy, and pale, so don't rush it − the process can take 3 to 4
minutes with a heavy−duty mixer and 6 to 8 minutes with a hand−held mixer. Reduce the speed to
medium and add the eggs one at a time, beating well after each addition.
Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately
− 3 additions of dry ingredients, 2 of creme fraiche. You'll end up with a thick batter.
Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber
spatula over the batter. Put the pans on a jellyroll pan and bake for 20 to 25 minutes, or until a
toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain). As
soon as the cakes are removed from the oven, turn them out of their pans onto a rack.
Serve with whipped cream if desired.
The cakes can be kept wrapped in plastic at room temperature overnight.
Fresh Rhubarb Upside−Down Baby Cakes 927

Large Upside−down Cake: Make the caramel in a heavy 11− or 12−inch skillet−−cast iron is ideal for
this. Arrange rhubarb over the caramel, spoon in the batter, and bake the cake for 45 to 50 minutes.
Fresh Rhubarb Upside−Down Baby Cakes 928

Gushing Mocha Java−Lava Cakes
Serving size: 4
1/4 cup heavy cream

1 teaspoon instant espresso powder
2 eggs (room temperature)
Vanilla ice cream
Butter and flour four 6−ounce custard cups.
Mix cream and espresso powder in small saucepan. Bring to simmering over medium−low heat,
stirring to dissolve powder. Add butter and chocolate. Stir until melted and smooth. Remove from
heat. Stir in vanilla extract and flour.
Beat eggs and sugar in bowl on high until light and fluffy, 2 minutes. Stir in chocolate mixture. Pour
into cups. Place in 9−inch square pan. Bake for about 12 minutes or just until cakes are set and
instant−read thermometer inserted in cakes registers 160 degrees F. With oven mitts, remove pan from
oven. Remove cups from pan. Let stand 1 minute.
Run small spatula around side of each cup. Invert cakes onto individual dessert plates. Remove cups.
(Unmold immediately or cakes will stick.) Leave cups over cakes to keep warm, if desired.
Dust with confectioners' sugar and serve with vanilla ice cream, if desired.
Gushing Mocha Java−Lava Cakes 929

Individual Volcano Cakes
Frozen Lava
1/2 cup water
Pinch of cream of tartar
1/2 cup cream
In a heavy saucepan, bring sugar, water and cream of tartar to a boil over medium−high heat. If
crystals form on the sides of the pan, cover the pan for 30 seconds or as long as 5 minutes so steam
rinses off the sides. When the caramel darkens, you may swirl the pan to even the color. Take the
caramel to the color of iced tea. Remove from heat and pour in cream. Caramel will spatter, so stand
back. Return to heat and stir until smooth. Stir in butter until smooth, then remove from heat.
Pour 1/3 of the caramel into a buttered 8−inch square baking dish. Chill very well. Form this cold
caramel into 8 pear shapes about the size of walnuts, then put the pieces on a plate and freeze them.
Reserve the remaining 2/3 caramel to re−warm later and use as sauce.
Volcano Cakes
3 whole eggs
3 egg yolks
3/4 cup flour
Preheat oven to 425 degrees F. Heavily butter and then flour 8 (1−cup) ramekins or coffee cups. Set
cups on a cookie sheet.
Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering
water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or
two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until
melted, smoother and cooled.
Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like
cream and become beige−colored. Fold in the cooled chocolate and vanilla extract. Sift the flour over
chocolate and fold in. Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a
piece of frozen lava deep into the center of the half−baked batter in each cup. Return to oven and bake
for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool
in cups on a wire rack for 10 minutes.
Chocolate Sauce
1 cup cream
Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat.
Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again,
Individual Volcano Cakes 930

patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room
temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups.
To assemble, warm remaining caramel sauce and make Chocolate Sauce. Pour some caramel sauce on
each plate, tilting so caramel coats the surface. Drizzle Chocolate Sauce in a north−south zigzag over
the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going east−west to create a
feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top
with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with
fresh berries. Serve warm. When cut, caramel will spill out of the warm cake.
Individual Volcano Cakes 931

Liqueur Pound Cakes
Pound Cake
1 1/2 cups butter (at room temperature)
DO NOT USE MARGARINE
1 pound confectioners' sugar, sifted
6 large eggs
2 3/4 cups Soft As Silk cake flour
In a large bowl, use an electric mixer to beat butter until creamy. Gradually add sifted confectioners'
sugar to butter, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after
each addition. Add vanilla extract. Gradually mix cake flour into creamed mixture.
Prepare 4 loaf pans, each about 3 1/2 x 7 inches. Butter each loaf pan, then dust lightly with flour.
Scrape batter mixture evenly into pans. Smooth the top surfaces. Bake at 300 degrees F for 50 minutes,
until wooden pick comes out clean. Cool on a rack for 5 minutes.
Turn cake out and immediately return cake to pan. With a slender wooden skewer, wooden pick or
fork, poke 1 inch deep holes, about 1/2 inch apart, all over the top of cakes. Immediately pour an equal
amount of syrup over each cake. It will soak in. Let cool on rack for 30 minutes. Remove from pan and
serve, or wrap securely and store in a cool area.
Can store for up to 1 month in the refrigerator or 6 months in the freezer. Bring to room temperature
before serving.
Liqueur Syrup
3/4 cup water
1 1/4 cups Amaretto (rum, almond, hazelnut
or orange−flavored liqueur)
In a 2− or 3−quart saucepan, combine sugar, light corn syrup and water. Over medium heat stir slowly
until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil for 1
minute until sugar dissolves and liquid is clear. If you don't cover the pan and if you stir while the
syrup boils, crunchy sugar crystals will form in the finished cake. Remove from heat and uncover. Let
stand to cool slightly, about 5 minutes.
Stir in the liqueur. Ready to pour into pound cakes or can store (can even be frozen!).
Makes 3 1/2 cups syrup.
Liqueur Pound Cakes 932

Little Cherry Cheesecakes
2 eggs
Vanilla wafer cookies
Cherry pie filling
Beat cream cheese, sugar, eggs, lemon juice and vanilla extract until creamy. Line mini tart pans with
midget paper liners; fit one vanilla wafer in each cup. Fill cups with the cheese mixture. Bake at 375
degrees F for 15 minutes. Cool. Top with 1 teaspoon of cherry pie filling.
Little Cherry Cheesecakes 933

Little Dixie Pound Cake
3 tablespoons butter (no substitutes), softened
1 egg
Pinch of baking soda
7 teaspoons buttermilk
In a small mixing bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add
alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5 3/4 x 3−inch
loaf pan. Bake at 350 degrees F for 30 to 35 minutes or until cake tests done. Cool for 10 minutes;
remove from the pan to cool on a wire rack.
Yields 1 mini loaf.
Little Dixie Pound Cake 934

Little Red Velvet Cakes
Cakes
Cooking spray
1/2 teaspoon salt
1 tablespoon unsweetened cocoa powder
1 cup buttermilk
1 tablespoon distilled white vinegar
1/2 cup plus 2 tablespoons unsalted butter, softened
2 large eggs

1 (1 pound) box confectioners’ sugar
Garnish (optional)
Sour fruit candies
Cakes: Preheat oven to 350 degrees F. With spray, coat 6 (4− to 4 1/2−inch diameter) nonstick
individual springform pans; dust with flour; tap out excess.
In bowl, mix flour, baking powder and salt. In small cup, dissolve cocoa powder in food coloring.
In 1−quart bowl, mix buttermilk, vinegar, baking soda and vanilla extract.
In large bowl, with mixer at medium speed, beat butter and sugar until fluffy. Beat in eggs, then cocoa
mixture. At low speed, alternately beat in flour mixture with buttermilk mixture until blended. Spread
in pans.
Bake 22 minutes, until pick inserted into centers comes out clean. Let cool in pans on rack. Cut around
top edges of cakes to loosen; remove sides of pans. Invert cakes on rack; remove pan bottoms.
Re−invert cakes.
Frosting: In medium bowl, beat cream cheese, butter and vanilla extract until light and fluffy. At low
speed, gradually beat in confectioners’ sugar until no lumps remain and frosting is spreadable.
With serrated knife, split cakes horizontally. Fill and frost with cream cheese frosting. Refrigerate
cakes until frosting is firm. Garnish with sour fruit candies, if desired. Cakes can be refrigerated in
airtight container up to 2 days before serving.
Little Red Velvet Cakes 935

Maple Java Baby Bundt Cakes with Maple Java
Butter Sauce
1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, nutmeg, allspice and cloves
3 large eggs
1/3 cup maple syrup
1 1/2 tablespoons Medaglia D’Oro Instant Espresso, dissolved in
1 teaspoon boiling water, cooled
3/4 cup sour cream
Preheat oven to 350 degrees F. Butter and flour eight 8−ounce Bundt pans.
Combine all−purpose and whole wheat flours, baking powder, baking soda, salt and spices in a large
bowl. Stir with a whisk to blend.
In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy. Add
eggs, one at a time. Add espresso coffee and maple syrup and blend thoroughly. At low speed, beat in
flour mixture and sour cream alternately. Spoon equal amounts of batter into prepared Bundt pans
and bake for 30 to 35 minutes, or until a wooden pick inserted into the cakes comes out clean. Cool on
a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool.
Maple Java Butter Sauce

1 cup maple syrup
2 teaspoons Medaglia D’Oro Instant Espresso dissolved in
2 teaspoons boiling water, cooled
2 tablespoons bourbon
Vanilla ice cream (optional)
Combine maple syrup and butter in a small saucepan and simmer for 15 minutes. Remove from heat
and stir in the espresso and bourbon. Brush each cake with some of the sauce. Add walnuts to the
remaining sauce. When ready to serve, reheat sauce just until warm and pour a spoonful over each
Bundt cake.
Serve with a small scoop of vanilla ice cream, if desired.
NOTE: One 8− to 9−inch Bundt pan can be used instead of individual 8−ounce pans. Bake the large
Bundt cake for 45 to 50 minutes or until a wooden pick inserted into cake comes out clean.
Makes 8 servings.
Maple Java Baby Bundt Cakes with Maple Java Butter Sauce 936
Martha Grimes' Fairy Cakes
2/3 cup flour
3 eggs
1 tablespoon hot water
Filling
Food coloring, as needed
To make cakes: Preheat oven to 425 degrees F. Grease and flour 2 (12−cup, 1 1/2−inch) muffin tins (to
make 24 cakes). Set aside.
Sift together flour and baking powder; set aside.
Place eggs and sugar in a bowl and whisk until thick. Fold in flour mixture gently. Add melted butter
and hot water. Blend thoroughly, using spoon. Divide mixture into muffin tins. Bake 8 to 10 minutes.
To make filling: While whipping the cream with an electric mixer set on medium−high speed,
gradually add sugar and vanilla extract. Beat until the texture of shaving cream. If desired, divide
mixture and stir in food coloring.
To assemble cakes: With a sharp, pointed knife, cut away risen area from the top of each cake and set
aside (do not discard). Fill hole with a dollop of whipped cream. Cut reserved top sections in half to
form "wings." Place wings on top of cream and you have fairy cakes.
Makes 24 cakes.
Martha Grimes' Fairy Cakes 937

Melting Moments Chocolate Cakes
6 ounces bittersweet chocolate (not unsweetened)
2 eggs
2 egg yolks
2 tablespoons flour
Cocoa for dusting
Sweetened whipped cream
Preheat oven to 450 degrees F. Butter and six 4−ounce ramekins and lightly dust with cocoa. Tap out
the excess cocoa. Set the ramekins on a cookie sheet.
In microwave, melt butter with the chocolate. Remove and stir every 30 seconds until chocolate and
butter have melted. Set this to the side to cool.
In a medium bowl of an electric mixer, beat the eggs, egg yolks and sugar at high speed until the egg
mixture is thickened and pale yellow in color.
Whisk the chocolate until smooth. Fold the cooled chocolate mixture into the eggs along with the flour.
Spoon the mixture into the prepared ramekins and bake for 12 minutes. Let the cakes cool for 1
minute, then cover each with an inverted dessert plate. Carefully turn each one over and let stand for
10 seconds, then unmold.
Serve at once with sweetened whipped cream
Melting Moments Chocolate Cakes 938

Mini Bundt Cakes with Chocolate Ganache
1 cup (2 sticks) butter or margarine, at room temperature
3 eggs
1/2 teaspoon salt
Chocolate Ganache (recipe follows)

Decoration (optional): Dark−or white−chocolate curls
Mini chocolate chips
Nonpareil candies
1. Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray.
2. Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2
minutes. Add eggs, one at a time, beating well after each. Beat in vanilla.
3. Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture;
beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans.
4. Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let
cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely.
5. Drizzle with Chocolate Ganache. Decorate as desired.
Chocolate Ganache: Bring 1 1/2 cups heavy cream in saucepan to boiling. Remove from heat. Add 6
squares (1 ounce each) bittersweet chocolate, 6 squares semisweet chocolate; stir until smooth. Add 1
1/2 teaspoons vanilla extract. Cover; let stand 30 minutes, until coating consistency (makes enough to
coat 6 cakes, 1/2 cup per cake). If just drizzling cakes, reduce cream to 1/2 cup and chocolate to 2
ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake).
Chocolate Mini Bundt Cake Variation

Melt 4 square (1 ounce each) unsweetened chocolate in small saucepan. Prepare cakes as above,
beating in chocolate with vanilla extract (step 2). Drizzle chocolate cakes with white Confectioners'
Glaze.
Confectioners' Glaze
Beat 2 cups sifted confectioners' sugar, 2 to 2 1/2 tablespoons milk and 1/4 teaspoon salt in small bowl
until smooth.
Mini Bundt Cakes with Chocolate Ganache 939

Mini Mocha−Toffee Crunch Cheesecakes
For 36 cheesecakes
36 commercial pre−baked miniature phyllo dough shells
1 1/2 teaspoons instant coffee granules
1 teaspoon hot water
1 teaspoon Kahlúa (coffee−flavored liqueur)
1/2 cup (4 ounces) 1/3−less−fat cream cheese
1/2 cup (4 ounces) block−style fat−free cream cheese
1 large egg
3 tablespoons toffee bits (such as Skor)
Look for pre−baked miniature phyllo dough shells in your supermarket's freezer section or at Middle
Eastern markets. (There are usually 15 shells in a package.) Place the shells in miniature muffin cups
to prevent them from overbrowning.
Place 1 phyllo shell into each of 36 miniature muffin cups.
Combine coffee granules, hot water, and Kahlúa in a small bowl. Place coffee mixture, sugar, and the
next 5 ingredients (sugar through egg) in a food processor; process until smooth. Spoon about 1
tablespoon cheese mixture into each shell; discard the remaining filling. Sprinkle cheesecakes evenly
with toffee bits.
Bake at 350 degrees F for 15 minutes or until set. Remove from pans, and cool on a wire rack.
Yield: 3 dozen (serving size: 1 mini cheesecake)
Mini Mocha−Toffee Crunch Cheesecakes 940

Mini Peppermint and Chocolate Chip Cheesecakes
Makes 48 servings.
Crust
1 cup chocolate wafer crumbs (such as
Nabisco's Famous Chocolate Wafers; about 22 cookies)
Cooking spray
Filling
12 hard peppermint candies, divided
2/3 cup (5 ounces) block−style fat−free cream cheese, softened
1/2 cup (4 ounces) 1/3−less−fat cream cheese, softened
2 tablespoons flour
2 large egg whites
1 large egg
1 (8−ounce) carton low−fat sour cream
1/4 cup semisweet chocolate mini chips
1 cup frozen fat−free whipped topping, thawed
2 tablespoons chocolate sprinkles
To cut this recipe in half, just omit the egg whites from the filling.
To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1−1/2 teaspoons crumb
mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325 degrees
F for 5 minutes.
To prepare the filling, place 6 candies, fat−free cream cheese and the next 6 ingredients (fat−free cream
cheese through sour cream) in a food processor; process until smooth. Stir in mini chips and
peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325 degrees for 12
minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from
pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping.
Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the
cheesecakes.
Yield: 4 dozen (serving size: 1 cheesecake).
Mini Peppermint and Chocolate Chip Cheesecakes 941

Miniature Amaretto Cakes
1 cup butter
4 eggs
1/2 cup water
1 cup Amaretto, divided
1 1/2 teaspoons finely shredded lemon peel
Generously grease and flour eight 4−inch fluted tube pans or twenty 2 1/2−inch muffin pans.
Let butter and eggs stand at room temperature for 30 minutes.
Stir together flour, baking powder and nutmeg.
In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add 1 cup of
the sugar, 2 tablespoons at a time, beating on medium−high speed about 6 minutes or until mixture is
very light and fluffy. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl
often. Stir in 1/3 cup of the Amaretto, the lemon peel, and vanilla. Gradually add flour mixture,
beating on medium−low speed just till combined. Pour batter into prepared pans.
Bake at 325 degrees F for 20 to 25 minutes for 4−inch pans, 22 minutes for muffin pans, or until a
wooden pick inserted near center comes out clean. Cool on rack 10 minutes. Remove cakes from pans.
Cool thoroughly.
Prick fluted top and sides of each cake or top and sides of each cupcake generously with tines of a fork.
For syrup, in saucepan combine remaining sugar, brown sugar, corn syrup, and 1/2 cup water. Cook
and stir over medium heat until bubbly and sugar is dissolved; remove from heat. Stir in remaining
Amaretto. Cool 5 minutes.
Dip top and sides of each cake or top and sides of each cupcake into syrup. Place on wire rack above a
baking sheet. Spoon or brush remaining syrup over tops of cakes. Cool. Wrap cakes individually in
plastic wrap; chill up to 3 weeks. (Or, transfer to a tightly covered container and chill up to 3 weeks.)
For giving, place the individually wrapped cakes in a tissue−paper−lined box. Or place on foil−covered
cardboard and over−wrap with cellophane.
Makes 8 miniature cakes or 20 cupcakes, 4 gifts.
Miniature Amaretto Cakes 942

Miniature Bundt Pound Cakes
1/2 teaspoon salt
1 cup unsalted butter, room temperature
6 large eggs
Mini Bundt Pan
Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour mini Bundt
pan.
Sift flour and salt into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well
blended, about 3 to 4 minutes. Add eggs one at a time, beating until well blended after each addition.
Beat in vanilla extract. Beat in flour mixture alternately with whipping cream in 3 additions until
blended.
Divide mixture among prepared Bundt pans (about scant 3/4 cup batter for each). Bake until tester
inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans for 15 minutes.
Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely. Drizzle with your
choice of glaze. Let stand until glaze is set.
Store in airtight containers at room temperature.
Miniature Bundt Pound Cakes 943

Miniature Lemon Custard Cakes
1 tablespoon grated lemon zest
2 eggs
6 egg whites
8 ounces angel food cake, thinly sliced
Combine the butter and sugar in the top of a double boiler. Cook and stir over medium−high heat until
well mixed and the butter is melted. Add lemon juice and grated zest, and mix well.
Combine eggs and egg whites, and beat until frothy. Add to sugar mixture and cook, stirring
constantly, until thick, about 10 minutes. Remove from heat and allow to cool slightly.
Distribute one−third of the cake slices among the bottoms of eight glass dishes. Cover with 1/3 of the
lemon sauce. Repeat layers two more times, ending with a layer of lemon sauce on top. Cover each dish
tightly and refrigerate for at least 6 hours or overnight before serving.
Makes 8 servings.
Miniature Lemon Custard Cakes 944

Molten Chocolate Baby Cakes
1/4 cup soft unsalted butter, plus more for greasing
12 ounces bittersweet chocolate
4 large eggs, beaten with a pinch of salt
6 individual (6 ounce) custard cups, buttered
Baking parchment
Preheat oven to 400 degrees F, putting a baking sheet in at the same time.
Lay 3 of the custard cups on a sheet of doubled baking parchment. Draw around them, remove, and
then cut out the discs as marked. Press into base of the cups.
Melt the chocolate and let it cool slightly.
Cream together the butter and sugar, and gradually beat in the eggs and salt and vanilla extract. Add
the flour, and when smoothly combined scrape in the cooled chocolate, blending into a smooth batter.
Divide batter between the 6 custard cups. Quickly remove the baking sheet from the oven, arrange the
cups on it and replace into the oven. Bake for 10 to 12 minutes, and as soon as you take them out of the
oven, tip onto small plates or shallow bowls.
Serves 6.
Molten Chocolate Baby Cakes 945

Old Fashioned Strawberry Shortcake
Serves 8
1 quart strawberries
Kirschwasser or framboise liqueur
to taste (optional)
For the shortcake

1/2 teaspoon salt
3/4 cup milk
2 egg yolks
For the cream

1 pint heavy cream
1 or 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract (optional)
Softened butter (optional)
To prepare the berries, wash, hull and either cut them in half or slice them. Toss with the sugar and
optional kirschwasser. Do not let them stand more than several hours.
To make shortcakes, into a mixing bowl sift together the flour, baking powder, sugar, and salt. Add the
butter and rub the dry ingredients with the butter between the fingertips until the mixture looks like
coarse meal.
In a small bowl, with a fork, beat the milk and egg yolks together. Add the liquid to the dry ingredients
and, still with a fork, mix gingerly until the dough binds together.
Onto a lightly greased or nonstick baking sheet, drop the dough off a large spoon, dividing the dough
into 8 neat but irregular mounds. Space the shortcakes at least 2 inches apart.
Bake in a preheated 425 degree F oven for about 15 minutes or until the biscuits are tinged with brown.
While the shortcakes are in the oven, in a large bowl, whip the cream. When it is starting to mount,
add a tablespoon or 2 of sugar and the optional vanilla. Whip just until the cream is thick but still loose
enough to roll off a spoon.
To assemble: When the biscuits are done, let them cool a minute, then split them in half with a fork, as
you would an English muffin. Butter the shortcakes lightly, if desired, placing the bottom of each
biscuit on a serving plate.
Cover with the berries and some of their juice, then the top halves of the biscuits.
Spoon the whipped cream over each shortcake and top with a few more berries.
Old Fashioned Strawberry Shortcake 946

To prepare in advance: The berries must be macerated no more than a few hours, but the biscuits can
be prepared and refrigerated on the baking sheet, covered with plastic, for 1 day. The cream should be
whipped at the last moment.
Variation: Naturally, you can use any macerated or poached fruit, instead of strawberries.
Old Fashioned Strawberry Shortcake 947

Oozing Chocolate Cakes
Yields: 4 individual cakes
4 ounces good quality bittersweet chocolate

1/2 cup (1 stick) unsalted butter
2 eggs
2 egg yolks
1/4 teaspoon salt
In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When
fully melted, remove from stove and allow to cool.
In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix until
just well blended; as little air as possible to be incorporated. When chocolate mixture has cooled, add it
to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.
Butter and flour 4 individual 1/2 cup ramekins or 4 ounce aluminum soufflé cups, tapping afterwards
to remove excess flour. Pour the chocolate batter into the ramekins.
Place ramekins in the middle rack of the oven and bake for 9 to 11 minutes. At 9 minutes, test for
doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a
wooden pick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if
necessary.
Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of
each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times
with a heavy knife blade if the cake does not fall out by itself. Serve with a spoon.
Oozing Chocolate Cakes 948

Pasteles de Cacao (Cocoa Cakes)
1/2 cup butter
3 eggs
3/4 cup cocoa
1 1/2 cups flour
1/8 teaspoon salt
2/3 cup milk
Beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one
at a time, beating well.
Sift together cocoa, flour, baking powder and salt. Add dry ingredients alternately with milk until
thoroughly mixed. Mix in vanilla extract. Spoon batter into greased and floured muffin tins. Fill 2/3
full. Bake at 375 degrees F until cake tester comes out clean, about 20 minutes. Do not overbake.
Remove cakes from tins and cool on wire racks.
Serve warm or cold.
Pasteles de Cacao (Cocoa Cakes) 949

Pineapple Upside−Down Cake Miniatures
1 can crushed pineapple, drained
1 jar maraschino cherries
1/2 cup brown sugar
1 tablespoon butter
Prepare cake mix as indicated on box. (Pineapple syrup can be substituted for part of the water
indicated on the box.) Use small custard cups. Make paste of butter and brown sugar. Spread paste
around bottom of custard cups. Sprinkle crushed pineapple over the butter/sugar mixture. Place
cherry in the middle of the pineapple mixture. Pour cake mix into cups not quite half full. Cook each
cake approximately 1 1/2 to 2 minutes on HIGH in microwave oven. Use caution when removing them
from the microwave and turning out onto a plate.
Pineapple Upside−Down Cake Miniatures 950

Pineapple Upside−Down Mini Bundts
6 maraschino cherries, coarsely chopped
1 (20 ounce) can crushed pineapple,
drained, syrup reserved (divided)
1 (16 to 17 ounces) box pound cake mix
1 teaspoon lemon peel
Combine cherries, 1/2 cup drained pineapple, brown sugar and melted butter. Spoon into greased
Bundt muffin tin, multi−mini Bundt pan or jumbo muffin pan, dividing evenly.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in
lemon peel, vanilla and remaining drained crushed pineapple. Spoon into pan, over pineapple mixture,
filling each of the six cups nearly full. Place remaining batter into greased and floured 8 1/2 x 4
1/2−inch loaf pan.
Bake in preheated oven 30 to 40 minutes or until cakes test done and tops are lightly browned. (Loaf
pan may take a few minutes longer.) Cool in pans 5 minutes, then turn out onto wire rack or serving
plate to complete cooling. Makes 6 muffins or mini−Bundts, plus one loaf cake.
NOTE: If desired, pineapple−brown sugar mixture can be doubled, and half can be placed in the loaf
pan before adding batter. An 8−inch square pan could be used, too, but cake will not bake as long.
Pineapple Upside−Down Mini Bundts 951

Sunken Raspberry Cakes with Raspberry Sauce
6 ounces bittersweet chocolate, chopped (175 g)
1/3 cup butter (75 mL)
4 eggs, separated
2/3 cup granulated sugar (150 mL)
2 tablespoons cocoa powder, sifted (25 mL)
Raspberry Sauce (recipe follows)
1 cup raspberry sorbet (250 mL)
Grease eight 6 ounce (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside.
In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set
aside.
In another heatproof bowl over saucepan of gently simmering water, whisk egg yolks with 1/2 cup (125
mL) of the sugar; cook, whisking constantly, until light and thickened, about 8 minutes. Fold
one−quarter into chocolate mixture; fold in remaining yolk mixture. Set aside.
In large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tablespoons (25 mL) at
a time, until stiff peaks form. Fold cocoa and one−third of the egg whites into chocolate mixture; fold in
remaining egg whites. Spoons into prepared ramekins. Bake in center of oven until puffed and edges
are set, about 20 minutes.
(Make−ahead: Cover and refrigerate for up to 1 day.)
Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top with
scoop of raspberry sorbet.
Yield: 8 servings
Raspberry Sauce
1 package (300 g) frozen raspberries, thawed
1/3 cup water (75 mL)
2 tablespoons granulated sugar (25 mL)
1 teaspoon lemon juice (5 mL)
In blender or food processor; pulse together raspberries, water, sugar and lemon juice until smooth;
press through fine sieve to remove seeds. (Make−ahead: Refrigerate in airtight container for up to 1
week.)
Yield: 1 1/2 cups (375 mL)
Sunken Raspberry Cakes with Raspberry Sauce 952

Raspberry Angel Food Shortcakes
Makes 12 servings
1 box angel food cake mix

24 paper baking cups
Prepare cake batter according to package directions. Place the paper baking cups in muffin pans. Pour
the angel food batter into the baking cups until three−quarters full. Bake according to package
directions or until golden brown.
Remove the cupcakes from the oven, and allow to cool. When cool, remove the paper cups. Cut each
cupcake in half. Spread the bottom half with preserves, and put the other half back on top. Place the
fresh raspberries on top of the cupcakes, and dust lightly with confectioners' sugar.
Raspberry Angel Food Shortcakes 953

Raspberry Steamer Cakes
2 cups unbleached white flour
1/2 teaspoon salt
4 tablespoons margarine or butter
2 eggs, well beaten
1 cup milk
Clean raspberries. Set aside. Mix flour, baking powder, salt and sugar. Cut in margarine or butter.
Add the eggs, raspberries and milk. Pour into 6 well−greased custard cups. Place cups on a steaming
rack over boiling water in a wok or pot. Cover and steam for 90 minutes. Check water level
occasionally, adding more as needed. Unmold and enjoy!
Raspberry Steamer Cakes 954

Seaside Shortcakes
1 (10.2 ounce) can (5 biscuits) Pillsbury Grands!
Refrigerated Buttermilk Biscuits
1/2 cup dry white wine
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) container cream cheese spread with chives and onion
1 cup frozen baby early peas
1/2 pound shelled deveined cooked medium shrimp
1 (6 ounce) can crabmeat, drained
2 ounces (1/2 cup) shredded Cheddar cheese
1/4 cup chopped fresh chives
Heat oven to 375 degrees F. Prepare and bake biscuits as directed on can.
Meanwhile, cook wine in large skillet over high heat for 3 to 5 minutes or until slightly reduced.
Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook
8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally.
Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood
mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture.
Sprinkle with cheese and chives.
Yield: 5 servings
Seaside Shortcakes 955

Strawberry Shortcakes
2 pints fresh strawberries
1/4 cup granulated sugar (or add more sugar to taste)
Shortcake
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, cut into chunks
2/3 cup milk
1 cup heavy cream, whipped stiff or equivalent
amount of Redi−Whip or Cool Whip
Thoroughly wash strawberries BEFORE hulling (otherwise juice is lost into the water, and berries
become "water−logged"). Drain and remove hulls. Thinly slice berries into into a medium bowl; toss
with 1/4 cup sugar. Refrigerate. (Additional juice will form as strawberries stand.) Preheat oven to 425
degrees F.
To make shortcakes: In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry
blender (or two knives), cut in 1/2 cup butter until mixture resembles coarse cornmeal.
In center of mixture, make a well; pour in milk. Lightly mix with a fork until the flour mixture is
moistened. (Dough will be lumpy).
Turn dough out onto a clean, lightly floured work surface; knead dough 8 to 10 times, or until smooth.
(But do not over−work, or biscuits will be tough.) Roll dough to 3/4−inch thick. With a floured biscuit
cutter, using a straight up and down motion, cut biscuits. Lightly press scraps together and re−roll; cut
additional biscuits. (You should get at least 12 biscuits altogether.) Place biscuits about 1 inch apart on
an ungreased cookie sheet.
Bake on center rack of oven for 11 to 13 minutes, or until tops of biscuits are a light golden color.
Split biscuits; place 2 halves, cut side up in 6 dessert dishes. Spoon half the strawberries over the
biscuits. Top strawberries with 2 additional biscuit halves, cut side down. Spoon remaining
strawberries over the biscuits. Garnish each serving with a generous spoonful of whipped cream. Serve
immediately.
Makes 6 servings.
Strawberry Shortcakes 956

The One and Only Authentic Southern Strawberry
Shortcake
1/4 teaspoon salt
1 large egg, beaten
Butter for spreading
4 cups fresh, ripe strawberries, rinsed, hulled, sliced
in half, and sugared, to taste
1 cup heavy cream, whipped to stiff peaks
In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter
and using a pastry cutter or two knives, cut the butter into the mixture until crumbly. In a small bowl,
combine the egg and half and half and mix until well blended. Then add the flour mixture and stir until
the mixture is thoroughly moist. Turn the dough out onto a floured surface and knead very briefly.
With your hands, pat out the dough to about a 1/2 inch thickness, then, using a floured 3−inch biscuit
cutter, cut out six biscuits. Place the biscuits on an ungreased baking sheet and bake on the upper rack
of the oven till slightly brown on top, about 10 minutes.
While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on
a plate. Spoon berries and cream onto the biscuits and serve while still warm.
Servings: 6
The One and Only Authentic Southern Strawberry Shortcake 957

Warm Chocolate Date Cakes
1 cup Sunsweet Dates, finely chopped
2 tablespoons finely chopped toasted hazelnuts or walnuts
1/3 cup butter
3 large eggs
3 large egg yolks
3 tablespoons flour
2 tablespoons hazelnut or other liqueur
Butter 6 (3/4 cup) custard cups. Sprinkle dates and nuts in bottom of cups, dividing evenly.
In small saucepan, stir butter and chocolate over low heat until melted. Cool.
With electric mixer, beat eggs, egg yolks and sugar on high speed until mixture is light and fluffy,
about 8 to 12 minutes. Beat in flour. Gently stir in chocolate mixture, liqueur and vanilla extract. Blend
well. Pour batter into prepared custard cups and place on baking sheet. Bake for 12 minutes or until
set around sides but soft in center.
Cool for 5 minutes. Run a sharp knife around edge of each and invert onto plates. Serve with ice cream
or whipped cream, if desired.
Makes 6 servings.
Warm Chocolate Date Cakes 958

7−Up Bundt Cake
1 1/2 cups (3 sticks) butter, softened
5 eggs
3 cups all−purpose flour, sifted (or use cake flour)
2 tablespoons lemon extract
3/4 cup 7−Up
In a large bowl, cream butter thoroughly. Slowly add sugar and cream together until fluffy. Beat in
eggs, one at a time, beating well after each. Slowly add flour and mix well. Stir in lemon extract and
7−Up.
Pour batter into a well−greased and floured Bundt or tube pan. Bake for 1 1/2 hours, until done.
7−Up Bundt Cake 959

7−Up® Cake
Cake
1 small box vanilla instant pudding
1 (18.25 ounce) box white or yellow cake mix
4 eggs
1 (10 ounce) 7−Up®
Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each
addition. Blend 7−Up® into batter. Pour into three 9−inch cake pans that have been greased and
floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove
layers from pans and cool on racks. Place Filling between layers and on top of cake.
Variation
Use lemon cake mix and instant pineapple pudding mix.
Filling
2 tablespoons flour
2 eggs
1/2 cup nuts
Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler
and cook until consistency of syrup. Add remaining three ingredients.
7−Up® Cake 960

7−Up Lemon Cheesecake with Strawberry Glaze
Crust
2 cups graham cracker crumbs
1/2 cup confectioners’ sugar
1 teaspoon cinnamon
Combine well the graham cracker crumbs, confectioners’ sugar, cinnamon and melted butter. Press
onto bottom and part way up sides of buttered 9−inch springform pan; chill.
7−Up® Filling
1 1/2 cups 7−Up®, divided
2 eggs, beaten
1 small box lemon pudding and pie filling
(not instant)
3/4 cup water
Soften unflavored gelatine in 1/4 cup 7−Up® for 4 minutes. In a saucepan combine pie filling, sugar,
beaten eggs and water. Blend well. Add 1 1/4 cups 7−Up® and bring just to a boil over medium heat
stirring constantly; remove from heat. Stir in softened gelatine; cool 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with
remaining 7−Up® mixture and stir until well blended. Turn into chilled crust and chill for at least 8
hours. Remove from pan and add Strawberry Glaze.
Strawberry Glaze
1/2 cup strawberry jelly
Fresh whole strawberries
Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any
remaining melted jelly over them.
7−Up Lemon Cheesecake with Strawberry Glaze 961

7−Up Pound Cake
5 large eggs
1/4 teaspoon salt
1 cup 7−Up® or other lemon−lime soda
Preheat oven to 325 degrees F. Grease a 12−cup Bundt pan.
Combine flour and salt in a bowl.
Combine remaining ingredients except soda in a large mixer bowl; beat at medium speed until light
and fluffy, scraping sides occasionally, for 5 minutes.
Reduce speed to low; add dry ingredients and soda, beginning and ending with dry ingredients. Bake 1
1/2 hours or until wooden pick inserted in center comes out clean.
Cool in pan 15 minutes. Invert onto wire rack, remove pan and cool completely.
Makes 16 servings.
7−Up Pound Cake 962

Coca−Cola® Brownie Cake
3 tablespoon cocoa
2 eggs
1/2 cup buttermilk
1/2 cup Coca−Cola®
Brownie Frosting
3 tablespoons cocoa
1/3 cup Coca−Cola
Combine all ingredients except vanilla extract and Coca−Cola. Blend at low speed of mixer, then beat 2
minutes at medium speed. Add vanilla extract, blending in well by hand. Add Coca−Cola and blend
well by hand. Pour into greased tube pan. Bake at 350 degrees F for 50 minutes.
Cool and turn onto cake rack. While cake is still warm to touch, top with Brownie Frosting.
Frosting: Combine sugar, butter, cocoa, Coca−Cola and vanilla extract in small bowl. Beat until
smooth. Stir in chopped pecans. Spread on warm cake. (May need to return cake to oven to warm after
turning out on rack.)
Coca−Cola® Brownie Cake 963

Coca−Cola® Cake
1 cup Coca−Cola®
2 eggs
1/2 cup buttermilk
1 1/2 cups mini marshmallows
Stir flour, sugar and baking soda, then set aside.
Bring Coca−Cola®, butter and cocoa powder to a boil over medium heat. Add hot mixture to flour
mixture. Stir just until combined. Add remaining ingredients, except marshmallows. Stir until
combined. Gently stir in marshmallows. They will float to the top. Pour into a greased and floured 13 x
9−inch pan. Bake for 30 minutes at 350 degrees F.
Transfer cake to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on
rack.
Cocoa Topping
1/2 cup butter
2 1/2 cups sifted confectioners’ sugar
1 cup chopped nuts
Bring butter, cocoa powder and Coca−Cola® to boiling. Add remaining ingredients.
Coca−Cola® Cake 964

Coca−Cola® Carrot Cake
Cake
2 cups flour, sifted
1/2 teaspoon salt
2 tablespoons cocoa
2 1/4 cups raw carrots, grated
3 eggs
1 cup nuts, chopped
1 cup coconut, flaked
Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, Coca−Cola® and vanilla extract
and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix
well. Bake in a greased and lightly floured 13 x 9−inch pan in a preheated 350 degree F oven for 40 to
50 minutes, until cake tests done.
Remove from oven and prick hot cake all over with a fork, then pour the Coca−Cola® Syrup slowly
and evenly over the top. Serve warm or room temperature with lightly sweetened−vanilla flavored
whipped cream.
Coca−Cola® Syrup
2 teaspoons cocoa
6 tablespoons Coca−Cola®
Combine sugar, cocoa, Coca−Cola®, butter and corn syrup in a saucepan; bring to a boil over medium
heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract.
Remove from heat and immediately pour over hot cake.
Coca−Cola® Carrot Cake 965

Colombian Fresh Banana Cake with Sea Foam
Frosting
1 (18.5 ounce) box yellow cake mix *
2 eggs
3/4 cup Coca−Cola
1 cup (2 to 3) bananas, ripe and mashed
1/3 cup nuts, finely chopped (optional)
* Do not use a mix with pudding added or which requires oil.
Sea Foam Frosting

2 (1/4 cup) egg whites
1 1/2 cups firmly packed light brown sugar
1/8 teaspoon cream of tartar *
1/3 cup Coca−Cola
Dash of salt
* You may substitute 1 tablespoon corn syrup.
Cake: In a large mixing bowl, combine the cake mix, baking soda and eggs. Measure the Coca−Cola,
stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat
at high speed of an electric mixer for 3 minutes, scraping the bowl often.
In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts
to the batter and beat for 1 minute at medium speed. Turn the batter into a well−greased, lightly
floured, 13 x 9 x 2−inch pan.
Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a
rack for 15 minutes, remove cake from pan and turn right−side up on a rack to finish cooling.
Sea Foam Frosting: In the top of a double boiler, combine all the ingredients except the vanilla extract.
Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch
the bottom of the top half of the double boiler). Beat on high speed about 7 minutes until the frosting
forms peaks when the mixer is raised.
Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla
extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on
the sides and top of the cold banana cake.
Colombian Fresh Banana Cake with Sea Foam Frosting 966

Crater Cake with Cola Frosting
3 tablespoons cocoa
1 cup cola carbonated beverage
1/2 cup buttermilk
2 eggs, beaten
1/2 teaspoon salt
Measure flour and sugar into mixing bowl. Stir. Put butter, cocoa and cola into saucepan over medium
heat. Stir and bring to a boil. Pour over flour−sugar mixture. Mix well. Add buttermilk, beaten eggs,
baking soda, vanilla extract and salt. Stir to combine.
Mix in marshmallows. Spread in greased 9 x 13−inch pan. Bake in oven for about 35 to 40 minutes
until an inserted wooden pick comes out clean. Cool and ice with Cola Frosting.
Cola Frosting
3 tablespoons cocoa
1/3 cup cola carbonated beverage
1/2 cup chopped pecans or walnuts
Combine butter, cocoa and cola in medium saucepan. Heat over medium heat to the boiling point.
Remove from heat.
Stir in icing sugar, pecans and vanilla extract. Add more cola or icing sugar as needed to make a not
too thick icing. Pour over warm cake.
Crater Cake with Cola Frosting 967

Dr. Pepper Cake
1/2 cup Crisco®
3 tablespoons cocoa
1 cup Dr. Pepper®
2 cups flour
2 eggs, beaten
1/2 cup buttermilk
Put the Crisco®, butter or margarine, cocoa and Dr. Pepper® in a pan and bring to a boil.
In a large bowl, mix the sugar, flour and marshmallows; pour the Dr. Pepper® mixture in and beat at
high speed until marshmallows melt.
In a bowl, mix the eggs, buttermilk and baking soda; add to batter. Pour into 13 x 9−inch pan. Bake at
350 degrees F for 45 minutes.
Frosting
6 tablespoons Dr. Pepper®
3 tablespoons cocoa
1 cup nuts, chopped
Bring Dr. Pepper®, butter or margarine and cocoa to boil and pour over confectioners' sugar; mix
well. Add nuts and vanilla extract. Frost cake.
Dr. Pepper Cake 968

Dr. Pepper Cherry Marshmallow Cake
Yields 16 servings.
2 cans dark sweet cherries, pitted

and drained, syrup reserved
3/4 cup reserved cherry syrup
1/4 cup Dr. Pepper® (not diet)
3/4 cup Dr. Pepper® (not diet)
4 eggs
Arrange cherries evenly on bottom of a greased 9 x 13−inch pan. Preheat oven to 350 degrees F.
In a small saucepan, combine the cherry syrup, 1 box cherry gelatin and 1/4 cup Dr. Pepper; gently
heat until gelatin is dissolved. Add almond extract and cool slightly.
In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs and 3/4 cup Dr.
Pepper. Beat at high speed of an electric mixer for 3 to 4 minutes. Pour cooled gelatin mixture over
cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon
the batter mix over the marshmallows. Bake for 40 to 45 minutes.
Cool on rack for 45 minutes. Chill for 3 to 4 hours.
Dr. Pepper Cherry Marshmallow Cake 969

Fresca Cake with Maraschino Icing
Servings: 8

1/2 pound butter
6 large eggs
3 cups cake flour, sifted
7 ounces Fresca soda pop
1 teaspoon grated lime rind
Maraschino Icing
2 large egg whites
1 teaspoon water
2 teaspoons maraschino cherry juice
1 teaspoon light corn syrup
10 maraschino cherries, chopped
Preheat oven to 350 degrees F. Grease and flour a 13 x 9−inch cake pan.
Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition.
Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla
extract and grated lemon and lime rinds. Pour into prepared pan. Bake 1 hour or until cake tester
comes out clean.
Maraschino Icing: Mix all ingredients except cherries and beat constantly while heating in the top of a
double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with
chopped maraschino cherries.
NOTE: Since Fresca is available only in limited areas if at all, 7−up may be a good substitution, or any
lemon−lime drink. Also, since the problem with the cherries has been resolved with a different food
coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark
cherries might be substituted for the maraschino cherry syrup.
Fresca Cake with Maraschino Icing 970

Mountain Dew® Cake
1 (18.25 ounce) box orange supreme cake mix
1 small box coconut cream pudding and pie
filling (not instant)
1 bottle Mountain Dew®
4 eggs
Mix all ingredients and bake in a 13 x 9−inch pan at 350 degrees F for 30 to 40 minutes. You may also
bake in three layers, if desired.
Icing
4 tablespoons flour
1/2 cup butter
1 large can crushed pineapple
1 cup coconut
Cook sugar, flour, butter and pineapple until thick. Add coconut when icing is cooled, then spread on
cake.
Mountain Dew® Cake 971

Orange Crush Pound Cake
1 cup (2 sticks) butter, at room temperature
1/2 cup shortening
5 eggs
1 cup Orange Crush or other carbonated orange drink
3 cups cake flour
1/2 teaspoon salt
1 tablespoon orange flavoring
Icing
Preheat oven to 350 degrees F. Grease and flour a tube pan.
Cream butter, shortening and sugar until fluffy. Add eggs one at a time, beating well after each
addition.
In a second bowl, sift flour and salt together. Add dry ingredients to butter mixture, alternately with
orange drink. Add flavorings. Pour batter into tube pan and bake for 1 hour and 10 minutes or until
cake is golden brown.
Cool cake in pan about 10 minutes. Remove from pan and let cake cool completely on wire rack. Frost
cake with icing.
NOTE: Some cooks prefer the softer crust of a pound cake baked in an oven that is not preheated. If
oven is not preheated, the baking time may vary slightly.
Icing
1/4 cup (1/2 stick) butter, softened
1 teaspoon orange flavoring
Cream butter and cream cheese in mixer, gradually add sugar. Add flavoring and combine well.
Orange Crush Pound Cake 972

Pepsi Cola Cake with Peanut Butter Frosting
2 cups flour
1/2 pound butter
2 tablespoons cocoa, unsweetened
1 cup Pepsi Cola
1/2 cup buttermilk
2 large eggs, beaten
Combine flour and sugar in large bowl. Melt butter. Add cocoa and Pepsi Cola. Pour over flour and
sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, baking soda and vanilla
extract. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes.
Remove cake from oven and frost while still warm.
Frosting
1 cup dark brown sugar, packed
1/4 cup milk
2/3 cup chopped peanuts
Cream butter, sugar and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake.
Place frosted cake under broiler about 4 inches from heat source. Broil just a few seconds or until the
frosting starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.
Pepsi Cola Cake with Peanut Butter Frosting 973

Pistachio Dream Cake
1 (18 1/4 ounce) box light yellow cake mix
1 (1 ounce) box instant sugar−free pistachio pudding mix
1 (8 ounce) container nonfat plain yogurt
3 egg whites
1 cup diet lemon−lime soda
In a mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low
speed for 1 minute. Gradually beat in lemon−lime soda. Pour into a 13 x 9−inch baking pan coated
with nonstick cooking spray. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick
inserted near the center comes out clean. Cool.
Frosting
1 1/3 cups cold skim milk
1 (1 ounce) package instant sugar−free pistachio pudding mix
2 cups light whipped topping
Combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes. Fold in whipped
topping. Spread over cake. Store in the refrigerator.
Diabetic Exchange: 2 starch
Pistachio Dream Cake 974

Root Beer Cake
1/2 cup butter
1 teaspoon salt
2 eggs
2/3 cup root beer
Combine all ingredients in a large mixer bowl. Blend at low speed, then beat 3 minutes at medium
speed. Pour batter into a greased and floured 12 x 8−inch pan. Bake at 375 degrees F for 30 to 35
minutes. Cool, frost and store in the refrigerator.
Root Beer Frosting

1 package Pillsbury vanilla frosting mix
1 cup cold root beer
Combine frosting mix and root beer in mixer bowl; blend well. Beat until thick and fluffy (4 to 5
minutes).
Root Beer Cake 975

Root Beer Float Cake
1 (12 ounce) can root beer
3 large eggs
Root Beer Glaze

3 tablespoons root beer
Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes.
Cool in pan for 15 minutes. Remove from pan and cool.
Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top
of the cake.
Serve with vanilla ice cream.
Root Beer Float Cake 976

Soda Pop Strawberry Angel Food Cake
1 (16 ounce) box angel food cake mix
1 1/4 cups strawberry soda pop
1/4 cup honey
4 tablespoons strawberry pop
4 drops red food coloring
Prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for
the water. Bake as directed. Remove from oven and set upside−down until cooled.
Meanwhile to prepare glaze, combine melted butter, confectioners' sugar, remaining soda pop and
food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread over top of cooled
cake.
Soda Pop Strawberry Angel Food Cake 977

Strawberry Soda Pop Cake
1 large box strawberry gelatin
1 (12 ounce) can strawberry Shasta
1 small box vanilla INSTANT pudding
1 large container Cool Whip
Make cake according to package instructions, and bake in a 13 x 9−inch pan.
After cake has cooled, poke holes in cake with a straw.
Prepare gelatin mix by dissolving gelatin in 1 1/2 cups hot water. Add cold Shasta (don't let set). Pour
over cake, then refrigerate long enough to set.
Mix pudding with 1 1/2 cups cold milk, and beat until thick. Stir in Cool Whip and spread over cake.
Strawberry Soda Pop Cake 978

Watergate Cake
1 cup oil
1 cup 7−Up®
1 small box pistachio pudding
3 eggs
1/2 cup nuts
Mix all ingredients together and bake at 350 degrees F in a Bundt pan for approximately 45 minutes.
Frosting
1 small box pistachio pudding
1 (13 1/2 ounce) container frozen
whipped topping, thawed
Mix all ingredients thoroughly and spread on cooled cake. For a festive look, dot with maraschino
cherries.
Watergate Cake 979

Watergate Cake with Cover−Up Frosting
1 (18 1/4 ounce) box plain white cake mix
1 (3.4 ounce) box instant pistachio pudding mix
1 cup vegetable oil
1 cup ginger ale
3 large eggs
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13 x 9−inch
pan with vegetable oil, then dust with flour. Shake out the excess flour. Set the pan aside.
Place cake mix, pudding mix, oil, ginger ale and eggs into a large mixing bowl. Blend with an electric
mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides
again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing
the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when
lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire
rack to cool completely, 30 minutes more.
Meanwhile, prepare Cover−Up Frosting.
Cover−Up Frosting
1 (3.4 ounce) box instant pistachio pudding mix
1 1/2 cups milk
Whisk pudding mix and milk together in a large mixing bowl. It should thicken up but not set, from 2
to 3 minutes. Gently fold in whipped topping. Spread the top with frosting. You can sprinkle toasted
nuts over the top, if desired. Store, covered, in the refrigerator.
Watergate Cake with Cover−Up Frosting 980

Almond Torte with Fresh Raspberry Sauce
1 1/2 cups flour
3/4 cup butter
1 (7 ounce) package soft almond paste
4 eggs
Raspberry Sauce
Sweetened whipped cream, for garnish
Slivered almonds, for garnish
Fresh raspberries, for garnish
Lightly grease bottom of 9−inch−diameter cake pan; line with circle of parchment paper. Lightly
grease and flour pan and paper.
Sift flour and baking powder together; set aside.
In large bowl, cream together sugar, butter and almond paste until light and fluffy. Add eggs, one at a
time, beating well after each addition; stir in almond extract. Fold in flour mixture.
Pour batter into prepared cake pan. Bake until golden and a wooden skewer inserted into center comes
out clean (40 to 50 minutes).
Cool 10 minutes in pan, then remove from pan and cool on rack to room temperature.
To serve, spoon some of the Raspberry Sauce onto each of 8 dessert plates. Slice torte into eight
wedges; set a wedge on each plate. Garnish with whipped cream, slivered almonds and fresh
raspberries. Serve at once.
Serves 8.
Raspberry Sauce
1/2 to 2/3 cup confectioners' sugar, sifted
1 to 2 tablespoons kirsch (optional)
Puree raspberries until very smooth in food processor or blender. Strain into bowl, pressing puree
through the mesh strainer. Whisk in sugar. Taste and add more sugar, if needed. Add kirsch, if
desired. Refrigerate until ready to use. Sauce can be kept, covered, up to 2 days in refrigerator.
Raspberries in a rich sherried cream sauce are an elegant finale for a summer supper.
Serves 8.
Almond Torte with Fresh Raspberry Sauce 981

Bavarian Apple Torte
Crust
1/2 cup butter
1/4 cup honey
1 cup flour
Cream butter, honey and vanilla extract. Blend into flour, pat into greased 9−inch springform pan
(bottom and up sides enough to accommodate filling and topping).
Filling
1/4 cup honey
1 egg
Combine cheese and honey; mix well; add egg and vanilla extract; mix and pour into pastry lined pan.
Topping
4 cups Golden Delicious apples,
peeled and thinly sliced
1/4 cup almonds, coarsely chopped
1/3 cup honey
Place sliced apples on top of the filling (in circular pattern) sprinkle with almonds, and cinnamon and
drizzle with honey as uniformly as possible.
Bake for 10 minutes at 425 degrees F. Reduce oven temperature to 400 degrees F for approximately 25
minutes more. Cool and refrigerate.
Bavarian Apple Torte 982

Bittersweet Chocolate Torte with Raspberries
14 ounces bittersweet or semisweet chocolate, chopped
1/4 cup milk
5 eggs
1/4 cup seedless red raspberry jam
1 1/2 to 2 cups raspberries
Confectioners’ sugar (optional)
Grease the bottom only of an 8−inch heart−shaped pan with a removable bottom or an 8−inch
springform pan. Set pan aside.
Melt chocolate with butter or margarine and milk; cool for 20 minutes.
In a large mixing bowl beat eggs and vanilla extract with an electric mixer on low speed until well
combined. Add sugar and flour. Then beat on high speed for 10 minutes. Stir chocolate mixture into
egg mixture. Spread batter evenly in the prepared pan. Then place on a shallow baking pan on the
oven rack. Bake at 325 degrees F for about 30 minutes or until cake is slightly puffed on the outer
one−third of the top. If using a springform pan, bake about 35 minutes.
Remove heart−shaped or springform pan from baking pan. Cool cake in the pan on a wire rack for 20
minutes. Loosen cake from sides of pan, then remove sides of pan. Cool for 2 to 3 hours more or until
completely cooled. Remove the cake from the bottom of the pan. Wrap cake in foil and chill in the
refrigerator for 6 to 8 hours before serving.
Just before serving, bring the cake to room temperature. In a small saucepan heat raspberry jam until
melted; cool. Spread the jam over the top of cake. Place raspberries, hole sides down, on top of jam
layer. If desired, sift confectioners' sugar over the raspberries.
Makes 16 servings.
Bittersweet Chocolate Torte with Raspberries 983

Chocolate Almond Flourless Torte
This is an excellent recipe for Passover.
10 ounces good imported bittersweet chocolate, broken into pieces
1/2 cup (1 stick) unsalted butter or margarine (room temperature)
1/2 cup granulated sugar plus more for sprinkling
1/3 cup finely ground almonds
2 tablespoons kosher for Passover cognac or dark rum
Whipped cream
Fresh raspberries (optional)
Preheat oven to 300 degrees F and grease well a 9−inch springform pan and line bottom with
parchment paper.
Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off
the heat and leave it over the hot water to cool slowly.
Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and
almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes
more.
In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4
cup sugar. Continue beating the whites until they are stiff and shiny.
Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined.
Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into
the rest of the chocolate mixture, taking care not to deflate the batter. Pour the mixture into the
prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not
wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.
Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment
paper. Sprinkle with the sugar. Serve at room temperature or chilled with whipped cream and
raspberries on the side.
Chocolate Almond Flourless Torte 984

Chocolate Decadence Torte
1 cup granulated sugar, divided
2/3 cup nonfat milk
1/3 cup Sunsweet Lighter Bake
3 large eggs
Grated chocolate and fresh berries (optional)
Coat 9−inch springform pan with cooking spray; set aside.
In saucepan, combine 3/4 cup sugar, cocoa, flour and milk. Stir over low heat until warm. Remove; stir
in chocolate and Lighter Bake.
With electric mixer, beat eggs 3 minutes; gradually add remaining sugar. Fold chocolate mixture into
beaten eggs. Pour into prepared pan. Bake in preheated 350 degree F oven for 40 to 45 minutes, or
until a few crumbs cling to a wooden pick; cake will be very moist. Cool. Chill four hours or overnight.
To serve, dust with cocoa powder; garnish with grated chocolate and fresh berries, if desired. Slice
with sharp knife, wiping clean between cuts.
Chocolate Decadence Torte 985

Chocolate Praline Torte
1/2 cup butter (no substitutes)
3/4 cup coarsely chopped pecans
1 (18.25 ounce) box devil's food cake mix
Topping
Chocolate curls (optional)
In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour
into two greased 9−inch round cake pans. Sprinkle with pecans; set aside.
Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325
degrees F for 35 to 45 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes;
invert onto wire racks to cool completely.
For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla extract; beat
until stiff.
Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with
second cake layer and remaining topping. Garnish with chocolate curls if desired. Store in the
refrigerator.
Chocolate Praline Torte 986

Chocolate Torte with Bailey's Irish Cream
8 ounces (1 2/3 cups) blanched almonds
1/2 pound (2 sticks) sweet butter
1 cup plus 1 tablespoon granulated sugar
Confectioners' sugar, optional
Adjust rack one−third up from the bottom of the oven, and preheat oven to 300 degrees F. Butter an
8− or 8 1/2−inch springform pan that is 2 or 2 1/2 inches high. Line the bottom with a round of baking
pan liner or wax paper cut to fit, and butter the paper. (It is not necessary to flour or crumb the paper
or the pan.) Set aside.
The almonds and the chocolate must be ground together to a fine powder. This may be done in a food
processor, blender or nut grinder. If using a processor, chop the chocolate coarsely by hand first and
then place all of the nuts and the chocolate in the processor bowl fitted with the steel blade and grind
until the mixture is fine. If you use a blender, chop the chocolate coarsely by hand first and then grind
the nuts and chocolate together, but only part of the time. Set the ground mixture aside.
In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Add the egg
yolks all at once and beat to mix. Then add the ground nut and chocolate mixture and beat on low
speed to mix. Remove from the mixer and set aside.
In small bowl of the electric mixer with clean beaters beat the egg whites until they hold a rather firm
shape, but not until they are stiff or dry. The chocolate mixture will be stiff. Stir about one−quarter of
the beaten whites into it, and then fold in the remaining whites. Turn into the prepared pan and
smooth the top. Bake for 45 minutes.
Let the cake cool in the pan until it is tepid or until it reaches room temperature. Remove the sides of
the springform pan. Then cover the cake with anything flat and invert. Remove the bottom of the pan
and the paper lining.
Cover the bottom of the cake with another flat cake plate or a serving board and very gently and
carefully invert again, leaving the cake right side up. Let stand at room temperature.
The top may be sprinkled with confectioners' sugar.
Serve with vanilla ice cream, whipped cream or Bailey’s Whipped Cream.
Bailey's Whipped Cream

2 cups heavy whipped cream
1/2 cup Bailey’s Irish Cream
Whip cream and sugar to soft peak stage. Add Bailey’s and whip until firm.
Chocolate Torte with Bailey's Irish Cream 987

Chocolate Torte with Buttercream Frosting
1/3 cup butter (do NOT substitute margarine)
1/2 teaspoon salt
5 eggs, separated
1 whole egg
3 squares unsweetened chocolate, melted
3/4 cup apricot jam
Combine butter, sugar and salt and cream until light. Stir in 5 egg yolks and 1 whole egg, mixing well.
Melt chocolate and combine with almonds. Add to egg mixture and beat well. Beat 7 (seven) egg whites
until stiff but not dry. Fold into chocolate mixture. Pour into 3 round eight−inch layer pans lined on
bottom with paper and greased. Bake at 350 degrees for about 20 minutes. Cool on rack for 25 minutes
before carefully removing from pans.
Filling: Fold apricot jam into whipped cream and spread between layers and over top of torte.
Butter Cream Frosting

1/8 teaspoon salt
2 egg yolks, unbeaten
2 squares unsweetened chocolate, melted & cooled
Cream butter and salt. Gradually add sugar, beating well. Add egg yolks, beating well after each
addition. Add cooled chocolate, beating well. Add vanilla extract. Spread on sides of torte. Chill about
2 hours or overnight before serving.
About 12 servings.
Chocolate Torte with Buttercream Frosting 988

Gingersnap Pumpkin Mousse Torte
1 1/2 cups finely crushed gingersnaps
1 cup finely chopped toasted pecans
1/3 cup margarine or butter, melted
1/2 cup light cream or half−and−half
3 beaten egg yolks
1/4 cup water
1 (15 ounce) can pumpkin
2 teaspoons pumpkin pie spice
1/2 of an 8 ounce container frozen whipped
dessert topping, thawed
1/2 cup pecan halves, toasted
1/4 cup caramel ice cream topping
Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1 1/2 inches up
sides of an 8−inch springform pan (or press into a 9−inch pie plate.) Bake in a 350 degree F oven 10 to
12 minutes or until edge is golden. Cool.
In a saucepan mix sugar and gelatine. Stir in cream, egg yolks, and water. Cook and stir over low heat
until gelatine is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and
spice. Cool 20 to 30 minutes.
Fold dessert topping into gelatine mixture. Spread evenly in crust. Top with pecan halves. Cover; chill
6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping.
Makes 8 servings.
Make−Ahead Tip: Prepare as directed. Cover and chill for up to 24 hours.
Gingersnap Pumpkin Mousse Torte 989

Himmel Torte
1 1/2 cups butter
4 egg yolks
4 cups flour
1 egg white
1 teaspoon cinnamon
1/2 cup chopped almonds
Cream butter and 1/4 cup sugar well; stir in the yolks one at a time, blending well. Add lemon rind and
flour. Pat dough in 3 greased 11 x 7−inch pans.
Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds; spread on dough. Bake for 10 to 12
minutes.
Reduce heat to 350 degrees F and bake until well browned, 10 to 20 minutes longer. When torte is cold,
spread raspberry jam and part of the Crème Filling between the layers. Spread the remaining Crème
Filling over the top.
Crème Filling
1/4 cup sugar
2 cups thick sour cream
2 egg yolks
Mix cornstarch with sugar. Add sour cream and cook in double boiler, stirring constantly until it coats
the spoon. Pour gradually onto 2 well−beaten yolks. Reheat for 1 minute. Add vanilla extract.
Himmel Torte 990

Linzer Torte
1 cup butter
3 eggs, separated
1 lemon, grated rind and juice
1 tablespoon brandy
1/2 pound almonds, chopped fine
2 cups flour, sifted 3 times
1 (12 ounce) jar jam or preserves
Cream butter and sugar well. Add yolks, flavoring and almonds. Add flour mixed with baking powder,
and fold in the stiffly beaten whites. Roll out or pat two−thirds of the dough in a greased and floured
9−inch springform pan having the dough a little thicker on the bottom than the sides. Fill with jam.
Roll remaining dough. Cut in strips and place crisscross on top. Bake for 40 minutes.
Before serving, fill hollows on top with jam.
Linzer Torte 991

Marzipan Torte
1/2 cup butter
2 cups flour
2 egg yolks
2 tablespoons water
Blend butter into flour and sugar. Add egg yolks and water, and mix well. Chill thoroughly. Roll out
dough and line a greased 9−inch springform pan. Reserve a small quantity of dough for strips for the
top.
Filling
1 pound almonds, blanched and grated
1/2 teaspoon salt
Juice of 2 lemons
8 egg whites
Heat almonds, sugar, salt and lemon juice in a double boiler, stirring until well blended. Cool. Add the
stiffly beaten egg whites. Put the mixture on the dough. Place strips of crust over the top. Bake one
hour. Dust with confectioners' sugar and decorate with candied cherries.
Marzipan Torte 992

Matzo Meal Almond Torte
5 eggs, separated
1 cup almonds, ground without blanching
1/2 cup matzo meal
1 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon lemon juice or brandy
Beat yolks and sugar until light; add remaining ingredients in order, the stiffly beaten whites last. Bake
in a greased and floured 8−inch springform pan for one hour.
Matzo Meal Almond Torte 993

Meringue Nut Torte
1 1/2 cups crushed saltines
6 egg whites
2 tablespoons rum or almond flavoring
Whipped cream, sweetened and flavored
Strawberries
Mix the crumbs with the nuts and baking powder. Beat the egg whites on medium speed of mixer until
stiff but not dry, and add the sugar, one tablespoon at a time, beating after each addition; this takes
about 10 to 15 minutes. Flavor with rum or almond. Fold in cracker crumb mixture. Spread into two
greased and floured 9−inch layer cake pans which have removable bottoms. Mound the mixture up in
the middle slightly. Bake 40 minutes at 325 degrees F. Remove from pans and cool.
Meringue Nut Torte 994

Mexican Gold Nugget Brownie Torte
1/2 cup strong coffee
3/4 cup plus 1 teaspoon granulated sugar
2 tablespoons dried bread crumbs
Pinch of salt
1 recipe Ganache
1 disk Ibarra chocolate, chopped
1/2 gram 22−karat gold dust*
Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly grease a 9−inch round cake
pan. Line it with a round of parchment paper or buttered wax paper.
Place bittersweet chocolate in a medium bowl. Combine coffee and 1/2 cup of the sugar in a small
saucepan. Heat over medium heat, stirring, until the sugar is completely dissolved. Pour hot sugar
syrup over the chocolate, and stir until melted and smooth.
Put butter and 1/4 cup of the sugar in a the bowl of an electric mixer and beat at high speed for 2
minutes, or until well combined and smooth. Add eggs one at a time, beating until each is incorporated.
Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more
minutes. With the mixer on its lowest setting, or using a rubber spatula, gradually beat or fold in
chocolate syrup. Beat or fold in nuts and bread crumbs.
In a dry bowl, combine egg whites and salt and whisk until soft peaks form. Sprinkle on the remaining
1 teaspoon sugar and whisk until the peaks stiffen to the consistency of shaving cream. Fold one third
of the egg whites into the chocolate mixture, then gently, but thoroughly, fold in the remaining whites.
Spread the batter in the prepared pan. Bake for 50 minutes, or until the top is springy to the touch and
a cake tester comes out clean. Cool in the pan on a wire rack.
Turn the cake out onto a wire rack. Pour the Ganache over it and, using as few strokes as possible,
frost the cake. Scatter the Ibarra chocolate over the top of the cake, then use a fine strainer to sprinkle
the gold dust over it.
* Gold dust is available at cake decorating shops.
Ganache
3/4 cup heavy cream
Put chocolate in a small bowl. In a small saucepan, bring cream to a scald over medium heat. Pour the
hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth.
Let the Ganache sit until slightly thickened, about 10 minutes. It should be spreadable, but still
pourable. If the Ganache doesn't have a smooth patina, blend in a few drops of cold heavy cream. A
matte finish will dry to a mirror shine.
Mexican Gold Nugget Brownie Torte 995

Raspberry Angel Torte
2 cups raspberries
2 tablespoons granulated sugar or 3 Equal packets
2 tablespoons seedless red raspberry jam, melted
1 (10 1/2 ounce) loaf angel food cake
6 tablespoons amaretto, divided
3/4 cup vanilla low−fat yogurt
1/2 cup blueberries
8 teaspoons sliced almonds, toasted
Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped. Set aside.
Line an 8−inch loaf pan with plastic wrap, allowing plastic wrap to extend over the edge of the pan.
Cut cake horizontally into 6 thin slices. Place 1 cake slice in bottom of pan. Brush cake slice with 1
tablespoon amaretto. Spread 3 tablespoons raspberry mixture over cake slice; top with another cake
slice. Repeat layers, ending with cake slice (do not put amaretto or raspberry mixture on top cake
layer). Cover and chill 2 hours.
Place a serving plate upside down on top of pan; invert cake onto plate. Remove plastic wrap.
Combine yogurt and remaining 1 tablespoon amaretto in a small bowl; stir well. Cut torte crosswise
into 8 slices. Dollop 1 1/2 tablespoons yogurt mixture onto each slice; sprinkle each with 2 tablespoons
blueberries and 1 teaspoon almonds.
Raspberry Angel Torte 996

Raspberry Hazelnut Torte
1 1/2 cups hazelnuts finely chopped
5 egg whites
Pinch of salt
2 cups raspberries
2 teaspoons unflavored gelatine powder
2 tablespoons water
Garnish
1 cup raspberries
Meringue: Beat egg whites until foamy, add salt and cream of tartar and beat until soft peaks form.
Gradually add sugar and beat until whites are firm and glossy. Fold in nuts and vanilla and spoon into
parchment−lined springform pans, smoothing tops evenly.
Bake for 50 minutes. Turn oven off with oven door shut, leave the meringues for 1 1/4 hours. Cool and
peel off parchment paper.
Mousse: Puree 2 cups raspberries; combine with icing sugar. Sprinkle gelatine over water; stir. Warm
just enough to melt gelatine. Blend into berries. Place in freezer for 10 minutes.
Whip cream and blend 1/3 into raspberry mixture.
Position one meringue layer on a serving plate. Spread half mousse over the meringue, cover with the
second meringue, the remaining mousse and then the third meringue.
Use remaining whipping cream to spread or pipe over sides and top of torte. Garnish with remaining
berries. For best results, allow torte to stand for at least 4 hours before serving.
Serves 10.
Variation: You can substitute any nuts you may have on hand, in your meringues. Any mousse filling
can be used (fruit, chocolate, coffee, etc).
Hints: Meringues may be stored in airtight containers for 4 to 5 days or frozen for a few weeks.
Raspberry Hazelnut Torte 997

Raspberry Nabisco Torte
2 packages frozen raspberries, thawed and drained
1/2 pound Nabisco wafers, crushed (vanilla wafers can be used)
2 egg yolks and 1 whole egg
2 packages raspberry−currant Danish Dessert
2 cups whipping cream (Cool Whip can be used)
Crush Nabisco vanilla wafers (save 1/2 cup for top), put into a buttered 9 x 13−inch pan.
Cream butter. Add sugar and beat well. Add egg yolks and egg, 1 at a time. Spread on the vanilla
wafers. Let chill.
Using the raspberry juice and enough water to make a total of 3 1/2 cups of liquid, make up both
packages of raspberry−currant Danish Dessert. When this cools, gently fold in drained raspberries.
Sprinkle nutmeats over chilled sugar mixture, then Danish Dessert and then whipped cream. Top with
the remaining vanilla wafer crumbs. It is best made at least 12 hours ahead. (Frozen strawberries and
strawberry Danish Dessert may be used instead of raspberries.)
Raspberry Nabisco Torte 998

Raspberry−Pineapple Cream Torte
1 envelope Knox gelatine
1 small container Cool Whip®
Bake cake as directed in two 8−inch pans.
Drain pineapple well. Reserve pineapple and chill in refrigerator. Put 1 cup of pineapple juice in small
pan and sprinkle with gelatine. Let stand 1 minute. Stir over low heat until completely dissolved, about
5 minutes. Add pineapple and chill until thick and syrupy.
Fold together 1/2 cup cream and 1/2 cup pineapple mixture. Split cake into 4 layers. Fill layers
alternately with raspberry preserves and pineapple cream. Spread remaining pineapple on top and
whipped cream on sides. Refrigerate.
Raspberry−Pineapple Cream Torte 999

Raspberry−Walnut Filled Almond Torte with Rum
Icing
8 eggs, separated
1/2 pound almonds, grated
1/2 cup dry bread crumbs
Juice and grated rind of 1 lemon
2 teaspoon all−purpose flour
1 cup raspberry jelly
Preheat oven to 350 degrees F. Grease and flour a 9−inch springform pan.
Beat the egg yolks with the sugar until light. Add almonds, bread crumbs and lemon juice and rind.
Fold in lightly the stiffly beaten whites, and the flour and baking powder which have been mixed
together. Pour into prepared pan, and bake for 1 hour.
Allow cake to cool, then cut into two layers and fill with 1 cup raspberry jelly and 1 cup chopped
walnuts. Spread top and sides with Rum Icing.
Rum Icing
4 tablespoons heavy cream
2 tablespoons rum
Stir ingredients until smooth. Spread on cake. Decorate with walnut halves if desired.
Raspberry−Walnut Filled Almond Torte with Rum Icing 1000

Tia Maria Torte
1 1/2 pints whipping cream
3/4 cup Tia Maria
3/4 cup milk
1 3/4 pounds chocolate chip cookies
Whip the first three ingredients until soft peaks form. Put in the refrigerator.
Combine Tia Maria and milk. Dip the chocolate chip cookies quickly in the milk mixture and line the
bottom and sides of 9- or 10-inch springform pan. Put refrigerated whipping cream on bottom layer of
the cookies. Repeat this process, then finish with a layer of whipped cream. Refrigerate the torte for 24
hours before removing from the pan.
After removing the torte from the pan, garnish with whipped cream.
Tia Maria Torte 1001

Vienna Torte
7 eggs, separated
1 cup flour
1/4 cup cornstarch
Pinch of salt
Beat whites until frothy. Add 1/2 cup sugar gradually; beat until stiff. Beat yolks until thick. Add
remaining sugar gradually and beat. Combine the two mixtures. Sift the flour with cornstarch, baking
powder and salt and fold in carefully. Pour into 4 greased and floured 8−inch layer cake pans. Bake
about 20 minutes. Cool.
Filling
1 1/4 cups milk
1/3 cup flour
1/4 cup cold milk
1 cup melted butter
1 cup confectioners’ sugar
Chopped nuts
Heat milk in double boiler. Mix flour, sugar and cold milk. Add to heated milk and stir until thick,
then cover and cook 15 minutes. When cool, add melted butter; mix well. Add vanilla extract and
confectioners' sugar. Spread this between the four layers and on top and sides. Cover well with
chopped nuts.
Vienna Torte 1002

White Lily White Chocolate Cherry Torte
3 squares, 2 ounces each, white chocolate
3/4 teaspoon salt
1 cup buttermilk or sour milk*
4 egg whites
4 squares, 2 ounces each, white chocolate
2 cups cherry preserves
3/4 cup sliced almonds
Preheat oven to 350 degrees F. Grease two 9−inch round pans. Line bottom of pans with wax paper cut
to fit. Grease the paper and flour pans.
Melt 3 squares white chocolate over low heat or microwave on MEDIUM (50% power) for 2 to 4
minutes, stirring several times. Cool and set aside.
Thoroughly combine flour, sugar, salt and baking soda in large mixer bowl. Add milk and butter or
margarine and mix on low speed until dry ingredients are moistened. Continue beating at medium
speed two minutes. Add melted chocolate and blend thoroughly. Evenly spread batter into prepared
pans. Tap pans on counter several times to remove air bubbles. Bake 25 to 30 minutes or until wooden
pick inserted near center comes out clean. (This cake does not develop a typical brown surface.) Cool
on wire rack 15 minutes before removing from pans. Finish cooling on wire rack.
To prepare frosting, melt 4 squares of white chocolate over low heat or microwave on MEDIUM (50%
power) for 2 to 4 minutes, stirring several times. Cool. In large mixer bowl, beat cream cheese until
smooth and gradually beat in chocolate. Add butter or margarine and vanilla and blend thoroughly.
Gradually add sugar and beat until smooth and fluffy.
To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate.
Spread with 1/2 cup cherry preserves and sprinkle with 3 tablespoons almonds. Spread with 3/4 cup
frosting. Repeat with 2 more layers. Top with last layer and spread with remaining preserves. With
remaining frosting, frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle
with remaining almonds. Refrigerate until served. Store in refrigerator.
* For sour milk add 1 tablespoon lemon juice to 1 cup of milk
Servings: 16
White Lily White Chocolate Cherry Torte 1003

Amaretto Pear Upside−Down Cakes
Makes 6 servings
10 tablespoons butter, divided

2 tablespoons honey
2 large ripe Bartlett pears, peeled and cored
2 eggs
1/2 cup milk
1/4 cup Amaretto or other almond−flavored liqueur (see note)
1/4 teaspoon salt
Lightly sweetened whipped cream
Toasted sliced almonds
Preheat oven to 350 degrees F. Butter six 11/4−cup custard cups, ramekins or giant muffin tins.
Melt 4 tablespoons butter in small saucepan. Add brown sugar and honey; cook over low heat about 2
minutes until mixture no longer separates. Divide mixture evenly among prepared dishes.
Cut each pear into 12 wedges and place four wedges in the bottom of each dish; set aside.
In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy. Beat in eggs, sugar and
vanilla extract.
Combine milk and Amaretto in another bowl.
In a separate bowl, combine remaining dry ingredients.
Add half the dry ingredients to the butter mixture, then half the milk and Amaretto, beating well after
each addition. Repeat until all ingredients are combined.
Pour batter into the six prepared dishes, smoothing the top. Bake 25 to 30 minutes, until cooked
through.
Remove from oven and place on a rack 10 minutes. Carefully flip each dish onto serving plates. Serve
immediately with whipped cream and garnish with almond slices.
NOTE: 1 teaspoon almond extract may be used in place of the almond liqueur. If using extract,
increase the milk to 3/4 cup.
Amaretto Pear Upside−Down Cakes 1004

Apple Upside−Down Cake
1 1/2 cups sugar, brown or granulated white
1 cup heavy cream
2 large eggs
3/4 cup milk
1/3 cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 to 4 cups sliced apples (4 to 5 apples)
Sift flour with baking powder.
Beat eggs with 1 1/2 cups of sugar until light. Stir in the flour mixture, then stir in heavy cream.
Melt 4 tablespoons of butter; stir in cinnamon and brown sugar. Pour butter mixture into a buttered 9
x 13−inch baking pan. Place sliced apples over butter mixture then gently spread dough over apples.
Reduce heat to 325 degrees F and bake another 20 to 25 minutes, or until cake is done. Cool for at least
5 minutes; turn out onto a serving dish.
Serve with ice cream or whipped cream.
Apple Upside−Down Cake 1005

Apricot Upside−Down Cake
2 (15 ounce) cans apricot halves
2 eggs, separated
2/3 cup cake flour
1/4 teaspoon salt
Preheat oven to 350 degrees F. Grease a 9−inch square baking pan.
Drain apricots, reserving 3 tablespoons juice (discard remaining juice) or save for another use); set
aside.
Place butter in prepared pan; place in oven for 3 to 4 minutes or until melted. Stir in the brown sugar.
Arrange apricot halves, cut side up, in a single layer over sugar.
In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon−colored. Gradually
beat in sugar. Stir in reserved apricot juice.
Combine flour, baking powder and salt; gradually add to egg yolk mixture.
In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over
apricots. Bake for 35 to 40 minutes or until a wooden pick inserted near the center of the cake comes
out clean.
Cool for 10 minutes before inverting onto a serving plates.
Yields 9 servings.
Apricot Upside−Down Cake 1006

Banana Chocolate Chip Upside−Down Cake
Yields: 9 servings
Topping
1/3 cup plus 2 tablespoons firmly packed dark brown sugar
2 tablespoons water
3 ripe, medium−size bananas
Juice of 1/2 lemon
Cake
1/2 teaspoon salt
1 large egg
1 large egg white
1 cup banana puree (2 medium bananas)
1/2 cup regular or low−fat sour cream
To make the topping, mix the brown sugar and water together in an 8−inch square metal cake pan or
cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds,
stirring constantly. Remove from heat and set aside to cool.
When cool, slice the bananas into 1/4−inch thick slices. Arrange them in rows over the melted sugar in
the pan, overlapping them slightly. Sprinkle the slices with the lemon juice.
To make the cake, preheat the oven to 350 degrees F.
Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated
sugar.
In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla
extract.
Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold
in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes.
Remove from oven and allow to cool for at least 20 minutes.
Loosen the edges of the cake from the pan and invert on a serving platter.
Banana Chocolate Chip Upside−Down Cake 1007

Banana Upside−Down Cake
2 tablespoons lemon juice, divided
2 medium firm bananas, sliced
Cake
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil.
Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9−inch
springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small
bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans;
set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture
resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla extract; stir into the dry
ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35 to 40 minutes or
until a wooden pick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around
edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Banana Upside−Down Cake 1008

Banana Walnut Upside−Down Cake
Serving size: 8
Topping
1 cup golden brown sugar, packed
3 tablespoons pure maple syrup
4 large ripe bananas, peeled and cut diagonally into 1/4−inch slices
Cake
1 cup flour
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 large egg
6 tablespoons milk
Sweetened whipped cream (optional)
Topping: Preheat oven to 325 degrees F.
Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and
mixture is well blended. Pour into a 9−inch diameter cake pan with 2−inch high sides. Spread to coat
bottom of pan. Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place banana slices in
concentric circles on nuts, overlapping slightly and covering bottom.
Cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.
Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla extract; beat until
light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas.
Bake until tester inserted into center of cake comes out clean, about 55 minutes.
Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 minutes. Place a plate
over pan; invert cake. Let stand 3 minutes, then gently lift off the pan. Serve warm with whipped
cream.
Banana Walnut Upside−Down Cake 1009

Blueberry Upside−Down Cake
1/2 cup butter
1 cup brown sugar, loosely packed
2 cups fresh or frozen blueberries
Melt butter in a 9 x 13−inch glass baking pan as you preheat oven to 375 degrees F. Sprinkle brown
sugar over butter.
Mix berries and lemon peel, then place over sugar in the pan.
Prepare cake mix according to directions on package. Spread over berries. Bake for 30 to 35 minutes.
Let stand 10 minutes before turning out onto serving platter, or serve from cake pan.
Serves 12 to 16.
Blueberry Upside−Down Cake 1010

Buttery Upside−Down Cake with Fresh Mango and
Candied Ginger
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups pitted, peeled, and (3/4 inch) cubed
ripe mango (about 2 mangoes)
1 1/2s cup peeled, cored, and (3/4 inch) cubed
ripe pineapple (about 1/2 small pineapple)
1 cup (packed) light brown sugar
2 cups cake flour
Pinch of salt
3/4 cup milk
2 tablespoons chopped candied ginger
1/2 cup (2 ounces) coarsely chopped pecans, toasted
Vanilla ice cream, for serving
Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 x 9−inch
baking pan.
Heat 4 tablespoons of butter in a large skillet over medium heat. Add the mango, pineapple, brown
sugar and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid.
Sift together flour, baking powder, ginger and salt, and set aside. Beat the remaining 8 tablespoons of
butter and the sugar in a large bowl with a hand−held electric mixer at high speed until light and
fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract. On low speed, add the
flour in three additions, alternating with two additions of the milk and beat until smooth, scraping
down the sides of the bowl often with a rubber spatula.
Arrange the fruit in a single layer in the pan, sprinkle with the candied ginger, and pour the syrup over
all. Sprinkle with the pecans. Spread the batter evenly over the fruit.
Bake until a wooden pick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
Cool for 5 minutes on a wire rack. Invert and unmold onto a large serving platter. (If any pieces of
fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in
the pan over the cake. Serve warm or completely cooled, with the ice cream.
Makes 12 servings
Buttery Upside−Down Cake with Fresh Mango and Candied Ginger 1011
Cherry Almond Upside−Down Cake
Topping
1/4 cup butter
1/2 cup firmly light brown sugar
2 cups pitted tart red cherries*
Cake
1/4 cup butter softened
1 egg
1/2 teaspoon salt
2/3 cup milk
Whipped cream, if desired
Toasted slivered almonds, if desired
For topping, place butter in 9−inch round cake pan. Place in oven to melt butter, about 3 minutes.
Remove from oven; stir in brown sugar. Sprinkle with almonds and top with cherries; set aside.
For cake, cream butter and sugar until fluffy. Beat in egg and vanilla extract. Add combined dry
ingredients and milk. Beat at medium speed 1 minute. Spread batter evenly in prepared pan. Bake
until cake is golden brown and wooden pick inserted in center comes out clean, 40−45 minutes.
Cool on wire rack 10 minutes. Loosen edges of cake with knife. Invert onto serving plate.
Serve cake warm or at room temperature. Garnish with whipped cream and almonds, if desired.
*If using frozen or canned cherries, drain well and pat dry with paper towel before using.
Cherry Almond Upside−Down Cake 1012

Cherry Upside−Down Cake
1/2 cup butter
2 cups cake flour
1/4 teaspoon salt
2 teaspoons baking powder, divided
2/3 cup water
3 egg whites
Cream butter and sugar; add vanilla extract. Sift flour with salt and 1 1/2 teaspoons of the baking
powder and add alternately with the water to the butter mixture, beating well after each addition. Beat
the remaining baking powder with the egg whites until stiff. Fold whites into mixture. Divide batter
into two greased and floured 9−inch layer pans.
Sauce
1 (1 pound 4 ounce) can pitted sour cherries
Drain cherries well, saving the juice. Measure 3/4 cup of juice. Add water if needed to make up the
difference. Combine juice, cherries, sugar and coloring. Heat to the boiling point. Pour hot cherry
sauce over cake batter. Bake for 35 minutes. Cool for 3 minutes. Turn upside down. Place layers using
sauce as both filling and topping.
Serve with whipped cream.
Cherry Upside−Down Cake 1013

Chocolate Cherry Upside−Down Cake
3/4 teaspoon salt
1 1/2 cups water
1/4 cup vinegar
Spread pie filling into a greased 13 x 9−inch pan.
Stir flour with the sugar, cocoa, baking soda and salt.
In a separate bowl, combine water, oil, vinegar and vanilla extract. Add the liquid to the dry mixture
and stir just until moistened; pour into the pan over pie filling. Bake for 30 to 35 minutes. Cool in the
pan for 10 minutes. Invert pan onto a plate; cool completely.
Chocolate Cherry Upside−Down Cake 1014

Chocolate Fudge Upside Down Cake
1 tablespoon butter
1/2 cup milk
1/2 teaspoon salt
1 1/2 tablespoons cocoa
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
Cream together sugar and butter. Add milk. Stir well. Sift together flour, salt, baking powder and
cocoa. Add to milk mixture. Stir well. Pour into greased 9−inch round cake pan. Sprinkle with chopped
nuts. Mix together sugar, brown sugar and cocoa. Sprinkle over top of dough and nuts in pan. Pour
boiling water over all. Do not stir. Bake at 350 degrees F for 30 to 40 minutes. Let cool in pan. Cut in
wedge pieces. Turn upside down to serve, spooning sauce over top.
Serve with ice cream.
Yields 8 servings.
Chocolate Fudge Upside Down Cake 1015

Chocolate Praline Upside−Down Cake
1/2 cup butter
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 teaspoon salt
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Whipped Cream Topping (recipe follows)
Pecan halves
Preheat oven to 350 degrees F. Grease and flour 3 (9 x 1 1/2−inch) round pans.
In a medium saucepan, heat brown sugar, butter and whipping cream over medium heat, stirring
occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with chopped pecans.
For cake batter, beat cake flour, sugar, sour cream, shortening, water, baking soda, salt, vanilla
extract, baking powder, eggs and melted baking chocolate in large bowl of an electric mixer on low
speed 30 seconds. Beat on high speed for 3 minutes. Pour batter over pecans in pans; spread evenly.
Bake for 22 to 25 minutes, staggering cake pans in oven on middle racks for even heat flow. Cake
layers are done when top springs back when touched lightly. Cool 5 minutes. Turn upside down onto
wire racks; let pans sit for a few minutes before removing pans. Cool completely.
Place 1 layer, pecan side up, on cake plate. Spread with a third of the Whipped Cream Topping.
Repeat with remaining layers. Garnish top of cake with a circle of pecan halves. Store covered in the
refrigerator.
Whipped Cream Topping

Beat whipping cream, confectioners' sugar and vanilla extract in a chilled medium bowl with electric
mixer on high speed until cream is stiff.
Chocolate Praline Upside−Down Cake 1016

Chocolate Walnut Upside Down Cake
1/4 teaspoon salt
1/2 cup plus 2 tablespoons butter or
margarine, softened − divided use
1/4 cup light brown sugar, firmly packed
3 (1−ounce) squares unsweetened chocolate
1 cup milk
Whipped cream or sour cream
Combine flour, baking powder and salt in a small bowl; set aside.
Combine corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over
low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir
in walnuts (mixture will be thin). Pour into a well−greased 12−cup Bundt pan. Set aside.
Melt chocolate in top of a double boiler over simmering water. Set aside.
Cream remaining butter at medium speed of an electric mixer until soft and creamy. Gradually add
sugar, beating at medium speed for 5 to 7 minutes. Add reserved melted chocolate, egg yolks, and
vanilla extract, beating well. Add the reserved flour mixture alternately with the milk, beginning and
ending with the flour mixture, mixing at low speed just until blended after each addition.
Beat egg whites in another bowl at high speed until stiff peaks form. Gently fold into cake batter.
Spoon batter over walnut mixture in pan. Bake for 45 minutes or until a wooden pick inserted in
center comes out clean. Loosen cake from sides of pan, using a narrow spatula. Immediately invert
cake onto a serving plate.
Serve warm with a dollop of whipped cream or sour cream.
Serves 12.
Chocolate Walnut Upside Down Cake 1017

Cranberry Upside−Down Cake
12 to 14 ounce fresh cranberries
1/2 cup walnuts, coarsely chopped (optional)
Batter
2/3 cup flour
3 eggs
Zest of 1 small orange zest
Preheat oven to 350 degrees F and place a baking sheet on the middle shelf of the oven.
Wash the cranberries and pat dry.
Thickly smear the butter on the base of a 9−inch round cake pan. Add the sugar and swirl to coat
evenly. Add the walnuts if using, and spread evenly. Add the cranberries and spread into an even layer.
For the batter, sift the flour and baking powder and set aside.
Combine the eggs, sugar and rind in a heatproof bowl over a pot of hot (not boiling) water.
With an electric mixer, beat until the eggs leave a "ribbon trail" when the beaters are lifted.
Add the flour mixture gradually, folding in well after each addition. Gently fold in the melted butter,
then pour the batter over the cranberries.
Place pan on baking sheet in oven and bake for 40 minutes.
Allow to cool for 5 minutes in pan, then run a knife around the edge to loosen. To unmold, place a large
serving plate over the pan (while the cake is still warm). Holding the plate and pan together, using
potholders, flip over and carefully lift the pan. If any cranberries, etc. are stuck to the pan, spoon off
and place on the cake wherever it appears to need it.
This is good warm or cold.
Cranberry Upside−Down Cake 1018

Daffodil Upside Down Cake
Lemon Sauce
1/4 teaspoon salt
1 lemon, juice and grated rind
Mix sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil 5 minutes.
Remove from heat. Add butter, juice and rind. Set aside.
Cake
1/4 cup butter
1 egg, beaten
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup milk
Slices from 1 1/2 lemons
Cream butter and sugar. Add egg. Cream until light and fluffy.
Sift flour, baking powder and salt. Add alternately with milk and lemon peel.
Line bottom of 8 inch, greased round cake pan with thin lemon slices. Pour lemon sauce over slices
(just enough to cover. reserving some). Pour batter over lemon slices and sauce. Bake 375 degrees F for
30−35 minutes. Remove and cool. Invert onto serving dish. Pour remaining sauce over and serve.
Daffodil Upside Down Cake 1019

Deep Dish Apple Pie Upside−Down Cake
1 Mrs. Smith’s Deep Dish Apple Pie, baked
according to package directions and cooled
1 (18.25 oz.) box yellow pound cake mix
1 1/2 cups caramel sauce
1 green apple for garnish, cored and sliced
8 individual−serving−size bake−proof ramekins or soufflé cups
Parchment or wax paper cut into circles to cover bottoms of baking cups
Preheat oven to 360°F.
Prepare pound cake batter according to package directions and set aside.
In a separate bowl, break up apple pie – crust and all – into bite−size pieces.
Butter bottom and sides of ramekins and place circle of parchment or wax paper at bottom of each.
Place 3 tablespoons of caramel sauce in bottom of each ramekin; top with 3 to 4 tablespoons of apple
pie pieces spread evenly over the caramel. Carefully spoon cake batter into each ramekin to fill to just
below the rim. Place filled ramekins on baking tray.
Bake for 15 minutes at 360 degrees F. Cakes are done when a wooden pick inserted in center comes out
clean. Let ramekins cool for 45 minutes to an hour.
To serve, run knife around sides of each cake; place dessert plate on top of ramekin and flip over,
jostling dish slightly to remove cake and sauce. Garnish with whipped cream and fresh apple slices.
Deep Dish Apple Pie Upside−Down Cake 1020

Dole's Fast Upside−Down Cake
Serving size: 8
1 (20 ounce) can sliced pineapples in syrup

1/4 cup butter
10 maraschino cherries
1 (16 ounce) box pound cake mix
Drain pineapple, reserving syrup (should have 3/4 cup.)
Melt butter in a 10−inch cast iron skillet with heatproof handle. Stir in brown sugar until just blended.
Remove from heat. Arrange pineapple in butter mixture. Place a cherry in the center of each pineapple
slice.
Prepare cake according to package directions, substituting the pineapple syrup for milk or water. Pour
over pineapple in skillet. Bake 45 minutes, or until cake tests done. Cool in pan 5 minutes. Invert on
serving plate and serve warm.
Dole's Fast Upside−Down Cake 1021

French Apple Upside−Down Cake
4 or 5 peeled, cored and sliced apples
3 eggs
1 1/4 cups water
Topping: Arrange apple slices in prepared 13 x 9−inch cake pan.
Combine sugar, flour and cinnamon. Sprinkle over apples. Combine melted butter and lemon juice.
Drizzle over apples.
Cake: In a large mixer bowl, combine cake mix, eggs, water and oil. Beat on medium speed for 2
minutes. Pour batter evenly over fruit mixture. Bake 40 to 50 minutes. Let stand 5 minutes, then turn
upside down onto a large platter or a cookie sheet.
Serve warm.
Serves: 12 to 16
French Apple Upside−Down Cake 1022

Friendship Sauce Upside−Down Cake
Friendship Starter
3/4 cup canned peaches in heavy syrup, drained
3/4 cup canned pineapple, drained
6 maraschino cherries, halved
1 package instant yeast
Combine ingredients and place in a glass jar with a loose cover. Stir several times the first day, then
stir once a day. Do not refrigerate.
At the end of two weeks, the starter has fermented enough to make sauce.
Sauce can be spooned over angel food or pound cake, ice cream, cheese cake, pancakes, ham slices or
cottage cheese.
Friendship Sauce
1 cup fermented fruit
1/2 cup canned peaches, drained
1/2 cup canned pineapple tidbits or crushed, drained
Combine all ingredients in a glass jar with a loose cover; stir well. Set in a fairly warm place. Continue
to stir once a day. Sauce can be served after one week.
Fruit and sugar can be repeated every 2 weeks.
Share 1 cup portions with a friend along with directions for replenishing the fruit.
Friendship Sauce Upside−Down Cake

1 cup drained fruit sauce
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup fruit syrup
1/4 cup oil
2 eggs
Melt butter in 8−inch square pan. Add brown sugar, fruit sauce and nuts; mix well. Set aside.
In medium mixing bowl, combine remaining ingredients; mix well. Pour batter over
fruit−sugar−butter mixture in pan. Bake at 350 degrees F for 40 to 45 minutes until golden brown.
Friendship Sauce Upside−Down Cake 1023

Cool 5 minutes; loosen edges with knife and invert onto serving plate.
Serve warm with whipped cream or ice cream, if desired.
Friendship Sauce Upside−Down Cake 1024

Fuzzy Navel Upside−Down Cake
Cake
1 (29 ounce) can sliced peaches, drained
1 (18.25 ounce) box yellow cake mix with pudding
1 small box vanilla instant pudding mix
1/4 cup peach schnapps
4 eggs
Sauce
2 tablespoons butter , melted
2 tablespoons peach schnapps
Topping
1 cup whipping cream or 1 large container Cool Whip
1 teaspoon confectioners' sugar
2 tablespoons peach schnapps
Cake: Grease and flour a 12−cup fluted tube pan and sprinkle the brown sugar evenly in the bottom.
Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry
halves between the peaches
In a large mixing bowl, mix remaining cake ingredients at low speed until moistened, then at high
speed for 2 minutes. Pour the batter into the pan over the fruit and bake for 50 to 65 minutes or until a
wooden pick comes out clean. Cake crust may become very dark so if necessary cover cake loosely with
foil. Cool for at least 15 minutes, then remove from pan.
Sauce: In a small bowl combine all of the sauce ingredients and mix until well blended. With a long
tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the
top of the cake.
Topping: In a small bowl, combine all of the ingredients (Cool Whip may be substituted for whipping
cream). Mix well until soft peaks form.
Serve over the warm cake.
Fuzzy Navel Upside−Down Cake 1025

Gingerbread Peach Upside−Down Cake
Makes 6 servings
4 cups peeled, coarsely chopped ripe peaches

2 tablespoons light brown sugar
1 1/2 cups unbleached all−purpose flour
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1 egg, lightly beaten
1/3 cup molasses
1/2 cup buttermilk
Preheat oven to 350 degrees F. Lightly butter a 9−inch round cake pan.
In a large bowl, toss the peaches with the brown sugar and lemon juice. Spoon the mixture into the
prepared cake pan and spread it in an even layer.
In a small bowl, whisk together flour, baking powder, baking soda, salt and ginger. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and molasses and mix until
smooth. Add reserved dry ingredients alternately with buttermilk, mixing to form a thick, smooth
batter. Spread batter evenly over peaches.
Bake until the cake springs back when lightly touched, 35 to 40 minutes. Cool 5 minutes; then invert
the cake onto a large serving platter.
Serve warm or at room temperature.
Gingerbread Peach Upside−Down Cake 1026

Mango Upside−Down Cake
2 cups peeled and sliced ripe mangoes
1 tablespoon plus 1/4 cup butter or margarine
1 egg
1 1/4 cups flour
1/4 teaspoon salt
1/2 cup milk
Combine the sliced mangoes and lemon juice in a non−reactive bowl and toss to coat the mangoes.
Allow to stand at room temperature for 15 minutes.
Melt 1 tablespoon of the butter or margarine in an 8−inch cake pan or non−reactive casserole. Using
an iron skillet will cause the mangoes to discolor. Add the brown sugar and arrange the mango slices in
an attractive pattern.
In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg. Add the
remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is
smooth. Pour over the mangoes. Bake for 50 to 60 minutes, until a wooden pick inserted in the center
comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter.
Serves 6 to 8.
Mango Upside−Down Cake 1027

Orange Spice Upside−Down Cake
1/4 cup butter
2/3 cup dark brown sugar
2 large oranges
Dried cranberries or cherries
1 teaspoon freshly grated orange peel
Batter
2/3 cup molasses
1 egg
1/2 teaspoon salt
1/2 cup buttermilk
Melt the butter in a 9−inch cake pan. Remove the pan from the heat and cover the melted butter with
the brown sugar.
Peel the oranges and slice them about −inch thick. Remove the white pith in the center of each slice and
remove any pits. Arrange the slices, cutting some into smaller shapes if desired, in decorative fashion
on top of the sugar.
Put the dried cranberries or cherries in the center of each slice. Sprinkle with orange rind.
Cake batter: Cream the vegetable shortening and molasses in the bowl of an electric mixer set on
medium speed. Add the egg, flour, baking powder, baking soda, salt, nutmeg, ginger and buttermilk.
Beat the ingredients 2 to 3 minutes, scraping down the sides of the bowl occasionally, until the batter is
smooth. Spoon the batter over the fruit.
Bake about 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. Invert
immediately onto a serving plate but do not remove the pan. Let stand 8 to 10 minutes, remove pan
and let cake cool completely.
Makes 8 servings.
Orange Spice Upside−Down Cake 1028

Papaya Upside−Down Cake
1 cup lightly packed dark brown sugar
1/3 cup pecan pieces
1 large papaya, peeled, halved, seeded, and
cut into 1−inch wedges
1/4 teaspoon salt
1/2 cup buttermilk (at room temperature)
Set a rack in the middle of the oven and preheat it to 375 degrees F.
Melt the 6 tablespoons butter in an ovenproof 9−inch skillet over moderate heat. Add brown sugar and
cook, stirring until it is dissolved and bubbling. Remove from the heat. If you are baking in a 9−inch
cake pan instead of the skillet, pour the mixture into the pan and swirl it around to coat the bottom
evenly. Sprinkle the pecan pieces over the bottom of the skillet or cake pan or skillet. Arrange papaya
wedges in a tight pinwheel around the outside of the pan, filling in the center with any broken or
odd−shaped pieces.
Sift flour, baking powder, baking soda and salt onto a sheet of wax paper. Sift 2 more times to mix and
aerate.
Put remaining 8 tablespoons butter and the sugar in the bowl of an electric mixer and beat at high
speed for 2 minutes, or until well combined and smooth. Add eggs one at a time, beating until each is
incorporated. Continue beating 5 more minutes. With the mixer on the lowest setting, or using a
rubber spatula, beat or fold in one−third of the flour mixture. Beat or fold in vanilla extract and half of
the buttermilk, then another one−third of the flour mixture. Beat or fold in the remaining buttermilk
and then the remaining flour mixture.
Spread batter evenly over the papaya wedges. Bake for 30 minutes or until golden and the center
springs back when lightly pressed. Cool the cake in the pan on a wire rack for 5 minutes.
Run a knife around the edge of the pan and place a serving platter on top of the pan. Carefully flip the
entire thing over. If any papaya is stuck to the pan, scrape it off with a knife and rearrange on top of
the cake. Let cool for 15 minutes before serving.
Papaya Upside−Down Cake 1029

Peach Upside−Down Cake
1 (29 ounce) can peach halves
2 eggs
1/4 teaspoon salt
Pour butter into a 9−inch round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6
tablespoons of syrup. Arrange peach halves, cut side down in a single layer over the sugar. Sprinkle
coconut around peaches; set aside.
In a mixing bowl, beat eggs until thick and lemon−colored; gradually beat in sugar. Add extract and
reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over
peaches. Bake at 350 degrees F for 50 to 60 minutes or until a wooden pick inserted near the center
comes out clean. Cool for 10 minutes. Invert cake onto a serving plate.
Serve warm.
Peach Upside−Down Cake 1030

Peach Velvet Upside−Down Cake
1/4 cup light brown sugar, packed
1 (1 pound) can sliced peaches, drained
9 maraschino cherry halves
1 1/3 cups Bisquick
3/4 cup milk
1 egg
Melt 2 tablespoons margarine over low heat in 9−inch round layer pan. Sprinkle with brown sugar;
arrange peach slices and cherries in pan. Set aside.
In mixer bowl mix Bisquick, sugar, 1/4 cup of the milk, 3 tablespoons margarine, egg and vanilla
extract. Beat at medium speed 1 minute. Add remaining 1/2 cup milk; continue beating for 30 seconds.
Pour batter over fruit. Bake for 40 minutes or until done.
Invert at once over serving plate. (Allow pan to remain over cake so sugar will run down over cake.)
Serve warm, plain or with whipped cream.
Peach Velvet Upside−Down Cake 1031

Pina Colada Upside−Down Cake
1 (20 ounce) can sliced pineapple
Maraschino cherries
1 cup Heublein pina colada
1/2 cup water
2 eggs
Topping
1 cup heavy cream
1/4 cup pina colada
In 13 x 9−inch pan melt butter. Sprinkle brown sugar over butter. Arrange the drained pineapple
slices over the brown sugar. Place a cherry in the center of each slice.
Combine cake mix, pina colada, water and eggs, mixing according to package directions. Fold in
coconut. Pour batter over pineapple. Bake at 350 degrees F for 40 minutes. The cake should be springy
to touch. Invert immediately on a plate.
For topping: Beat together cream and pina colada. Serve over warm cake.
Pina Colada Upside−Down Cake 1032

Pineapple Pecan Upside−Down Cake
1/2 cup butter
1 cup brown sugar
1 (15 1/2 ounce) can pineapple− slices, undrained
3 eggs, separated
1/8 teaspoon salt
Melt butter in a 10−inch cast iron skillet. Sprinkle evenly with brown sugar. Drain pineapple, reserving
1/3 cup juice (set juice aside). Arrange pineapple slices over brown sugar, placing a half pecan in
center of each pineapple slice.
Beat egg yolk until thick; add sugar, flour, baking powder, and salt. Stir in reserved pineapple juice.
Beat egg whites to stiff peaks; fold in flour mixture. Spoon batter over pineapples. Bake at 375 degrees
F for 30 minutes.
Pineapple Pecan Upside−Down Cake 1033

Pineapple Rum Upside Down Cake
Yields: 4 to 6 servings

1/4 teaspoon salt
1/4 cup butter (room temperature)
1/2 cup granulated sugar or superfine sugar
1 egg
1/4 sour cream (room temperature)
1 (8 ounce) can pineapple slices
4 cherries, cut in half
Sift together flour, salt, baking soda; beat butter until creamy. Add sugar; beat. Add vanilla and egg.
Beat until fluffy. Stir in half the flour mixture to moisten. Beat. Add sour cream. Beat. Stir in
remaining flour mixture. Beat 30 seconds.
Melt butter in 9 x 5−inch loaf pan or small skillet. Blend brown sugar, rum and salt into butter. Spread
over bottom of pan. Drain pineapple slices, and arrange in pan. Place cherry half in each pineapple
slice, rounded side down. Pour batter over all. Bake for 30 to 35 minutes.
Pineapple Rum Upside Down Cake 1034

Pineapple Upside−Down Cake
Pan Preparation
1/3 cup butter
1/2 cup brown sugar
Pineapple, sliced (canned)
Maraschino cherries
Pecan halves
Cake Batter
2 eggs
6 tablespoons pineapple juice from fruit
1 cup sifted Gold Medal flour or Softasilk
1/4 teaspoon salt
Prepare the pan: melt butter in heavy cast iron skillet or baking dish. Sprinkle brown sugar evenly
over butter. Arrange drained slices of pineapple over butter−sugar coating, and garnish well with
maraschino cherries and pecan halves in the spaces.
Cake Batter: Beat eggs until thick and lemon−colored (5 minutes). Gradually beat in sugar. Add
pineapple juice and vanilla extract.
Sift together flour, baking powder, and salt and beat into mixture all at once. Pour batter over fruit
and nuts. Bake at 350 degrees F for 45 minutes or until wooden pick thrust into center of cake comes
out clean. Immediately turn upside−down on serving plate. Do not remove pan for a few minutes;
brown sugar mixture will run down over cake instead of clinging to pan.
Serve warm, plain, or with whipped cream.
Pineapple Upside−Down Cake 1035

Pineapple Upside−Down Mini Bundts
6 maraschino cherries, coarsely chopped
1 (20 ounce) can crushed pineapple, drained, syrup reserved (divided)
1 (16 to 17 ounce) box pound cake mix
1 teaspoon lemon peel
Combine cherries, 1/2 cup drained pineapple, brown sugar and melted butter. Spoon into greased
Bundt muffin tin, multi−mini Bundt pan or jumbo muffin pan, dividing evenly.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in
lemon peel, vanilla extract and remaining drained crushed pineapple. Spoon into pan, over pineapple
mixture, filling each of the six cups nearly full. Place remaining batter into greased and floured 8 1/2 x
4 1/2−inch loaf pan.
Bake in preheated oven 30 to 40 minutes or until cakes test done and tops are lightly browned. (Loaf
pan may take a few minutes longer.) Cool in pans 5 minutes, then turn out onto wire rack or serving
plate to complete cooling.
Makes 6 muffins or mini−Bundts, plus one loaf cake.
NOTE: If desired, pineapple−brown sugar mixture can be doubled, and half can be placed in the loaf
pan before adding batter. An 8−inch square pan could be used, too, but cake will not bake as long.
Pineapple Upside−Down Mini Bundts 1036

Pineapple Upside−Down Gouda Cake
1/2 cup brown sugar
1/2 cup pineapple sauce, divided
3 to 4 canned pineapple rings, drained (do not use fresh pineapple)
3/4 cup flour
1/4 teaspoon salt
2 large eggs
1 cup (4 ounces) finely shredded Wisconsin Gouda cheese
Heavy cream, whipped (optional)
Line the bottom of a round 8 x 2−inch cake pan with parchment or wax paper.
Combine melted butter, brown sugar and 1/4 cup of the pineapple sauce. Pour into the prepared cake
pan. Arrange pineapple slices over mixture. Set aside.
Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an
electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on
low speed until well−combined. Stir in remaining pineapple sauce and cheese.
Pour batter over pineapple slices in cake pan. Bake at 375°F for 30 to 35 minutes. Cool 10 minutes.
Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if
desired.
Serves: 6 to 8
Pineapple Upside−Down Gouda Cake 1037

Pumpkin Upside−Down Cake with Spiced Cream
3 eggs
3 1/2 cups pumpkin puree
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
12 ounce evaporated milk
1 cup toasted chopped pecans
4 tablespoons melted unsalted butter
Spiced Cream (recipe below)
Preheat the oven to 350 degrees F. Line a 9 x 13−inch pan with wax paper and set aside.
In a large bowl beat the eggs until slightly thickened and lemon colored. Add the sugars, pumpkin
puree, cinnamon, ginger, nutmeg, and salt. Mix well, then gently stir in the evaporated milk. Pour the
mixture into the prepared pan and sprinkle the cake mix over the top. Sprinkle with the pecans and
pour the butter evenly over the entire pan. Bake for 50 to 60 minutes, or until the cake layer comes
clean with a wooden pick and bounces back when gently pressed. Cool thoroughly. Remove from the
pan and place on a serving dish.
Serve with the Spiced Cream on the side, or frost with chilled Spiced Cream.
Spiced Cream
1 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Whip the cream until light and fluffy. Fold in the spices. Chill.
Pumpkin Upside−Down Cake with Spiced Cream 1038

Raspberry Upside−Down Cake
3 eggs
Pinch of salt
2/3 cup milk
Preheat oven to 350 degrees F. Coat a 9−inch square baking pan with nonstick cooking spray.
Spread half the raspberries on the bottom of the prepared baking pan.
Combine butter, sugar, eggs, flour, lemon juice, vanilla extract, baking powder, salt and milk and mix
well. Fold in the other half of the raspberries and pour over raspberries in the pan. Bake for 45
minutes.
Allow to cool and invert cake onto serving platter. Sprinkle with confectioners' sugar. Slice and serve.
Raspberry Upside−Down Cake 1039

Raspberry Upside Down Petit−Four Cake
Serve warm in small pieces with raspberries as a dessert with coffee.
Makes 1 cake, 12 − 16 pieces

2 1/2 to 3 1/2 ounces dark chocolate
Cake
3 1/2 ounces soft butter or margarine
1/3 cup plus 2 tablespoons granulated sugar
2 eggs
1 1/4 cups flour
1/2 teaspoon grated lemon peel (only the yellow)
1/3 cup plus 1 tablespoon hot milk
Preheat oven to 350 degrees F and generously grease a baking 9−inch square or round baking pan.
Push the jam through a sieve, bring it to a boil with the cream and break the chocolate in pieces so that
it can melt in this mixture. Pour the chocolate mixture in the baking dish.
Beat eggs and sugar fluffy and beat in the eggs, one by one. Mix flour, baking powder and lemon peel
and bring the milk to a boil. Alternate flour mixture and milk and fold it into the batter. Pour the
batter over the chocolate mixture in the dish. Bake in the middle of the oven for 30 to 35 minutes.
Remove cake from oven and let it sit for five minutes.
Shake the pan lightly so that you can ensure it no longer sticks to the sides. Unmold onto a serving
platter so that the sauce is on top. Even out the surface and serve.
Raspberry Upside Down Petit−Four Cake 1040

Rhubarb Upside−Down Cake
Topping
3 cups sliced fresh rhubarb (1/2−inch slices)
Sprinkle rhubarb in a greased 10−inch cast iron skillet. Combine sugar, flour and nutmeg; sprinkle
over rhubarb. Drizzle with butter.
Batter
1/4 teaspoon salt
2/3 cup milk
1 egg
Sweetened whipped cream (optional)
Combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg;
beat until smooth. Spread over rhubarb mixture. Bake at 350 degrees F for 35 minutes or until the
cake tests done. Loosen edges immediately and invert onto serving dish.
Serve warm, topped with whipped cream if desired.
Rhubarb Upside−Down Cake 1041

Rosy Peach Upside−Down Cake
1 (29 ounce) can sliced peaches, drained
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package peach gelatin
1 teaspoon cinnamon
1 container Cool Whip for topping
Arrange peaches in buttered 13 x 9−inch pan.
Combine strawberry and peach gelatins and cinnamon in small bowl. Sprinkle about 3/4 of mixture
evenly over peaches and dot with butter.
Prepare cake mix as directed on package. Pour 3/4 of batter into pan. Stir remaining gelatin mixture
into remaining cake mix. Blend well and pour into pan. Zigzag spatula through batter to marble. Bake
at 350 degrees F for 45 minutes or until cake tester inserted comes out clean. Cool 5 minutes in pan,
then invert onto serving platter and cool.
Garnish with Cool Whip.
Rosy Peach Upside−Down Cake 1042

Sour Cherry Upside−Down Cake
1 1/2 cups pitted sour cherries
1 large egg
1/4 teaspoon salt
1/2 cup buttermilk
Combine the butter and almond extract in a small measuring cup and pour the mixture into a 9−inch
round cake pan. Tilt the pan to coat with the butter mixture. Sprinkle the 1/2 cup sugar, cinnamon and
almonds over the butter mixture. Arrange the cherries in a single layer in the pan. Set aside.
In a mixing bowl cream together the shortening and 3/4 cup sugar, then beat in the egg and vanilla. In
a separate bowl, combine the flour, salt and baking soda. In thirds, beat this mixture into the wet
mixture, alternating with the buttermilk.
Pour the batter evenly over the cherries. Bake until the top of the cake is golden brown and a cake
tester inserted in the center comes out clean. Place the pan on a wire rack and cool 15 minutes, then
invert the cake onto a serving plate.
Sour Cherry Upside−Down Cake 1043

Spice Apple Upside−Down Cake
1 (14 ounce) jar spiced apple rings
6 tablespoons butter or margarine, softened, divided
1 egg
1/2 cup milk
Drain apple rings, reserving 1 tablespoon syrup; set apple rings aside. Melt 2 tablespoons butter; add
brown sugar and reserved syrup. Spread evenly in a greased 8−inch round baking pan; sprinkle with
almonds. Top with apple rings; set aside.
In a mixing bowl, beat egg, milk, vanilla extract and remaining butter. Combine flour, sugar and
baking powder; add to egg mixture and mix well. Spoon over apple rings. Bake at 350 degrees F for 35
to 40 minutes or until a wooden pick inserted near the center comes out clean. Let stand for 5 minutes.
Run a knife around the edge of pan; invert cake onto a serving plate. Cool. Serve with whipped cream
if desired.
Spice Apple Upside−Down Cake 1044

Stacked Pineapple Upside−Down Cake
1 (20 ounce) can sliced pineapple, drained
1 (18.25 ounce) box yellow cake mix without pudding
Caramel Frosting (recipe below)
Combine butter and brown sugar; spread evenly into 2 greased 9−inch round cake pans. Arrange
pineapple slices, cherries, and pecans on top.
Prepare cake mix according to directions. Pour batter into pans; bake at 350 degrees F for 30 to 40
minutes or until wooden pick inserted in center comes out clean.
Remove immediately from pans, and cool completely on wire racks.
Stack layers, pineapple side up, on serving plate. Spread warm caramel frosting on sides of cake.
Yield: one 2−layer cake
Caramel Frosting
3 tablespoons milk
Combine butter and brown sugar in a medium saucepan. Bring to a boil, stirring constantly; cook 2
minutes. Add milk; return to a boil. Remove from heat; let stand 5 minutes.
Add confectioners' sugar to mixture, beating until smooth.
Yield: enough to frost sides of one 2−layer cake
Stacked Pineapple Upside−Down Cake 1045

Strawberry Upside−Down Cake
1/2 cup shortening
1 cup plus 2 tablespoons milk
2 eggs
2 cups strawberries, cut up
Cream sugar and shortening. Add milk and flour alternately. Blend well and add eggs and vanilla
extract. Set aside.
In a 9 x 13−inch cake pan, melt butter and sprinkle one cup sugar over this. Spread strawberries
evenly in pan and pour cake batter over them. Bake until brown and sides are crusty, about 30 to 40
minutes.
Strawberry Upside−Down Cake 1046

Sumptuous Peach Upside−Down Cake
1 1/2 cups canned peach slices, drained
1/3 cup shortening
1 egg
1/2 teaspoon grated orange rind
Spread butter in bottom of 8−inch round cake pan and sprinkle with brown sugar. Arrange peaches
and cherries on brown sugar. Cream the shortening and sugar in a bowl. Add the egg and beat well.
Sift the flour, baking powder and salt together and add to creamed mixture alternately with mixture of
orange rind and juice. Pour over peaches carefully.
Bake at 350 degrees F for 45 to 50 minutes or until cake tests done. Cool for 10 minutes. Invert over
serving plate and remove cake from cake pan.
Sumptuous Peach Upside−Down Cake 1047

Upside Down German Chocolate Cake
Topping
1/4 cup butter
1 cup pecan halves
Over low heat, melt butter and brown sugar. When sugar is dissolved, spread in a 9−inch square pan.
Place pecans and sprinkle coconut in pan. Drizzle with milk.
Cake
1 (4 ounce) package German sweet chocolate, melted
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup buttermilk
Cream butter and sugar. Stir in melted chocolate, eggs and vanilla. Combine dry ingredients. Add dry
ingredients to butter mixture alternately with buttermilk. Pour gently into pan over topping mixture.
Bake at 350 degrees F for 40 to 45 minutes. A wooden pick inserted in the center should come out
clean. Cool for 5 minutes before inverting on a serving plate.
Upside Down German Chocolate Cake 1048

Upside Down Peach Cake
2 cups sliced fresh peaches
1/2 teaspoon freshly−ground nutmeg or
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/2 cup low−fat buttermilk
Lightly wipe the bottom of an 8−inch square cake pan with vegetable oil. Sprinkle the bottom of the
pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle
with nutmeg or ginger. Set aside.
In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened
butter, buttermilk and vanilla extract; beat with an electric mixer until smooth. Pour the batter over
the peaches, and bake for 50 minutes to 1 hour, until a wooden pick inserted in the center comes out
clean.
Serves 12.
Upside Down Peach Cake 1049

Upside−Down Pumpkin Cake
3/4 cup butter, divided
3/4 cup light brown sugar, divided
4 tablespoons almond liqueur, divided
1 cup toasted sliced almonds
1 cup plus 2 tablespoons granulated sugar, divided
2 eggs
2 cups pumpkin puree or 1 (16 ounce) can pumpkin, divided
2 cups flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/3 cup milk
1 cup heavy cream
Melt 1/4 cup butter in a 2−inch deep 10−inch pan or skillet. Stir in 1/4 cup brown sugar and 2
tablespoons almond liqueur. Mix well. Sprinkle with almonds. Set aside.
Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, 1 cup granulated sugar and
eggs. Stir in 1 cup pumpkin.
Combine flour with baking powder, pumpkin pie spice, baking soda and salt. Blend into creamed
mixture alternating with milk. Carefully spoon mixture over almonds; level top. Bake at 350 degrees
for 50 to 55 minutes or until cake tests done.
Invert onto rack lined with parchment or wax paper. Cool 15 minutes.
Place on serving plate.
Whip heavy cream with 2 tablespoons sugar until stiff. Blend in remaining pumpkin and 2 tablespoons
almond liqueur. Serve pumpkin cream with warm or cool cake.
Yields 10 servings.
Upside−Down Pumpkin Cake 1050

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