Servings:  6

5    Egg yolks
1 ts Grated orange rind
1/2 c  Caster sugar
1/4 c  Orange juice
1 c  Self-raising flour
1/4 c  Packaged ground almonds
25 g  Butter, melted
1/4 c  Milk
250 g  Punnet strawberries, halved
Whipped cream, orange slices
- Choc Melts and grated
- dark chocolate to decorate

------------------------CHOC-BERRY FILLING-----------------------------
3/4 c  Thickened cream
200 g  White Melts, chopped
1 tb Orange-flavoured liqueur
1 ts Gelatine
1 tb Water

Lightly grease a deep, 20cm round cake pan, cover base with paper; then grease. Combine egg yolks, rind and sugar in medium bowl of an electric mixer; beat until just combined.  Add juice, beat on high for about 10
mins, or until mixture has tripled in volume. Gently fold in combined sifted flour and ground almonds, stir in
butter and milk; pour into pan. Cook in a 180øC (350øF) oven for about 30 mins, or until cooked when tested.  Stand cake in pan for 5 mins before turning onto a wire rack to cool.

Choc-Berry Filling.  Heat cream in a small pan, bring to a boil, pour over White Melts, stir until combined; stir in liqueur.  Sprinkle gelatine over water in a cup, stand cup in pan of simmering water; stir until dissolved.  Stir gelatine mixture into chocolate mixture.  Cover, refrigerate until nearly set. Line a deep, 20cm round cake pan with plastic wrap.  Split cold cake in half horizontally.  Place one cake layer in base of prepared pan, cut-side up; cover with strawberries.  Spread filling over strawberries, top with remaining cake, cut-side down.  Cover, refrigerate for several hours or until set. Invert cake onto a serving plate, decorate with whipped cream, orange slices, Choc Melts and dark chocolate.
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Choc-Chip Chocolate Cake

1 1/2 c  Plain flour                       185 g  Butter, melted
1 tb Coffee powder                       1 ts Vanilla essence
1 1/2 c  Cocoa                               2    Eggs, lightly beaten
1 1/2 ts Bi-carb of soda                   1/2 c  Chocolate chips
1 1/4 c  Caster sugar                      600 ml Thickened cream
1 c  Buttermilk                          1    Punnet strawberries

Preheat oven to moderate 180 C.  Grease 3 x 20cm shallow cake tins with butter.  Line the base with baking paper.  Add 1 tbsp of flour to each tin, and shake the tin to flour the surface. Sift flour, coffee powder, cocoa, bi-carb soda and caster sugar into a large bowl, add half the buttermilk and melted butter.  Beat on high speed with an electric beater for 3 min. Add remaining buttermilk, vanilla essence, and eggs, and beat again with electric beater for 2 min.  Fold through the chocolate chips. Divide mixture evenly between prepared tins.  Bake in oven for 35 min; or until
firm to the touch and a skewer inserted in the centre comes out clean. Cool in the tins for 5 min.  Transfer to a wire rack to cool completely. Beat cream until stiffened.  Sandwich the 3 layers together with a little of the cream and spread the rest on top of the cake.  Decorate with halved strawberries.  Serve immediately.

Tip:  Choose good quality cocoa and vanilla essence of this recipe.  Use sour cream in place of buttermilk, if preferred.  The cake can also be cooked in 2 x 23cm tins.
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Choc-Vanilla Slice

Cakes

1 1/2 x  250g packets Morning Coffee - biscuits
1 1/2 c  Milk
    85 g packet chocolate instant- pudding dessert mix
1 c  Boiling water
2 tb Instant coffee powder
150 g  Dark chocolate
85g packet vanilla instant - pudding dessert mix
Maraschino cherries to - decorate
50 g  Unsalted butter
2 x  300ml cartons thickened - cream

Line a 20cm x 30cm lamington pan with a sheet of foil, to cover base and two opposite sides, bringing foil 5cm above edge of pan. Quickly dip one-third of biscuits into combined water and coffee.  Place over base of prepared pan.
Combine vanilla pudding mix, half the cream and half the milk in a small bowl; beat with an electric mixer for about 1 min, or until mixture is thick.  Spread evenly over biscuit base. Dip half the remaining biscuits into water and coffee mixture.  Place biscuits on top of vanilla pudding.

Combine chocolate pudding mix, remaining cream and remaining milk in a small bowl; beat with an electric mixer for 1 min; or until mixture is thick.  Spread evenly over biscuits in pan. Dip the remaining biscuits into remaining water and coffee mixture.  Place over chocolate pudding. Combine chocolate and butter in a heatproof bowl, stir over a pan of simmering water until chocolate is melted.  Spread over biscuits.  Cover, refrigerate for several hours, or until firm. Serve cut in squares; decorate with maraschino cherries.
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Angel Berry Cake

Yield: 10 servings

1    10-inch Angel Food Cake
1 pt Fresh rasberries
2 c  Whipping Cream
1/4 c  Sugar
1 t  Vanilla
6 dr Red food coloring

Crush and sweeten rasberries with 1/2 cup sugar. With sharp, thin bladed knife, make slits at 1 inch intervals around top of cake, between center and rim, cutting through cake from top to bottom. With knife, insert berries into slits. Spoon juice evenly over berries. Whip cream with sugar, vanilla, and food coloring. Frost entire cake with whipped cream. Refrigerate 2 to 3 hours.
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Muesli Slice

cakes

2 c  Untoasted muesli
1/2 c  Brown sugar, firmly packed
1 ts Grated orange rind
1/2 ts Ground cinnamon
125 g  Butter, melted

Lightly grease a 19cm x 29cm slab pan, line base and two opposite sides with paper, brining paper 5cm above edge of pan. Combine all ingredients in a bowl; mix well.  Press over base of prepared pan. Cook in a 190øC (375øF) oven for about 20 mins, or until firm. Cool in pan; cut into rectangles.
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Orange Kiss-me Cake

Cake ---------------------
1    Orange
1 c  Raisins
1/3 c  Walnuts
2 c  Flour
1 c  Sugar
1 t  Baking soda
1 t  Salt
1 c  Milk
1/2 c  Butter, softened
2    Eggs
Topping -------------------
1/3 c  Orange juice (reserved)
1/3 c  Sugar
1 t  Cinnamon
1/4 c  Finely chopped walnuts

Preheat oven to 350 degrees.  Grease and flour 13 x 9 inch pan. Squeeze orange, reserving 1/3 c juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 c walnuts; set aside. Lightly spoon flour into measuring cup; level off.  In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed.  Stir in orange-raisin mixture.  Pour batter into greased and floured pan. Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.  Drizzle reserved 1/3 c orange juice over warm cake in pan. In a small bowl, combine 1/3 c sugar and cinnamon; mix well. Stir in 1/4 c walnuts; sprinkle over cake.  Cool completely.
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Orange Chocolate Cake Roll

4                    Eggs
2/3  C (+ 1 Tbs)   Sugar
4      Tbsp          Butter -- melted
3/4  C             Flour
1/4  C             Unsweetened Cocoa Powder -- firmly packed
1      Tbsp          Orange Zest -- grated
Orange Curd Filling -- (recipe follows)
2      1 Oz          Semisweet Chocolate Squares -- cut-up
1/4  C             Heavy Cream
1      tbsp          Grand Marnier

Preheat oven to 350°F. Grease a 10 x 15-inch jelly-roll pan and line with parchment or wax paper. Lightly grease parchment. In a large bowl, beat together eggs and 2/3 cup sugar with an electric mixer on high speed until light and fluffy, about 3 mins. Beat in melted butter. Sift together flour and cocoa and fold into egg mixture along with orange zest. Spread batter evenly in prepared pan. Bake 15 mins, or until cake springs back when touched in center.
Immediately turn cake out onto a large sheet of wax paper sprinkled with remaining 1 Tbs sugar. Peel off parchment. Starting at one short end, gently roll up cake in wax paper with paper inside cake. Let cake cool
rolled up, then unroll cake and spread Orange Curd Filling to within 2 inches of edges. Roll up cake gently from short side, jelly-roll fashion (without paper). Wrap in plastic wrap and refrigerate 6 hours or overnight.
In a small glass bowl, combine chocolate and cream. Heat in a microwave on High 40 to 60 seconds, or until melted and smooth when stirred. Stir in Grand Marnier. Just before serving, drizzle chocolate Grand Marnier sauce
on top of cake.

ORANGE CURD FILLING
1/4  cup    orange juice
4              eggs
2     sticks butter, cut into Tbs (8 oz)
1/4  cup    sugar
1     Tbs    grated orange zest
6     ozs.   cream cheese, softened

In a small saucepan, combine orange juice, eggs, butter, sugar, and orange zest. Cook over medium-low heat, stirring constantly, until mixture thickens, about 10 mins. Do not boil. Whisk in cream cheese. Cover and refrigerate until chilled before spreading on cake roll.
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Starlight Double-delight Cake

FROSTING:
6 oz Cream cheese, softened
1/2 c  Butter, softened
1/2 t  Vanilla
1/2 t  Peppermint extract
6 c  Powdered sugar
1/4 c  Hot water
4 oz Semi-sweet chocolate, melted
CAKE:
2 c  Frosting, prepared as dir'd.
1/4 c  Butter, softened
3    Eggs
2 c  Flour
1 1/2 t  Baking soda
1 t  Salt
3/4 c  Milk

Heat oven to 350 degrees.  Grease and flour two 9 inch round cake pans.  In large bowl, combine cream cheese, 1/2 cup butter, vanilla and peppermint extracts; blend until smooth.  Add powdered sugar alternately with hot water, beating until smooth.  Blend in chocolate. In another large bowl, combine 2 c of the frosting mixture and 1/4 c butter; blend well.  Beat in eggs, one at a time, beating well after each addition.  Lightly spoon flour into measuring cup;
level off.  Ad flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans.
Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in the center comes out clean.  Cool 5 minutes; remove from pans. Cool completely.

To assemble cake, place one layer, top side down, on serving plate; spread with about 1/4 of frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting. Store in refrigerator.
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Yogurt Cake (Yaourtopita)

1     cup butter
1     cup sugar
5     eggs, separated
grated rind of 1 lemon
4     cups flour
pinch of salt
2     teaspoons bakingpowder
1 1/4 cup yogurt
Powdered sugar

Beat the butter until creamy. Add the sugar gradually and beat until mixture is light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Finally , beat in the lemon rind. Sift together the flour, salt and baking powder. Add to the butter mixture alternately with the yogurt, beating after each addition just until combined. Beat the egg whites until stiff. Stir 1/3 of the whites into the batter and carefully fold in the rest.Pour the batter into a well buttered and floured 9 inch cake pan and bake in a 350F oven 11/4 hours or until a cake tester comes out clean. Cool 10 minutes in the pan before removing to a wire rack. Before serving, sprinkle the top of the cake with sifted powdered sugar.
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Chocolate Turtle Cheesecake

2 c  Vanilla Wafer Crumbs               16 oz Cream Cheese, Softened
6 tb Margarine, Melted                 1/2 c  Sugar
14 oz Carmels ( 1 bag)                    1 ts Vanilla
5 oz (1 cn) Evaporated Milk              2    Large Eggs
1 c  Chopped Pecans, Toasted           1/2 c  Semi-sweet Chocolate Chips
 

*  Chocolate chips should be melted.

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth.  Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans.  Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
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Chocolate Turtle Cheese Cake--Microwave

Servings: 12

4 tb Margarine                                    1 1/4 c  Graham cracker crumbs
14 oz Caramel candies (36 Brachs)       1/2 c  Evaporated milk
1 c  Pecan pieces                                    16 oz Cream cheese
1 c  Chocolate chips, divided                 1/2 c  Sugar
1 ts Vanilla                                                2 x  Eggs
2 tb Milk                                                 12 x  Pecan halves

Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted.  Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk.  Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large
glass mixing bowl with 1/2 cup chocolate chips.

Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips are melted.  Add sugar and vanilla; blend with an electric mixer.  Add egg and blend.  Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly.  Cool and refrigerate.
Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure.

Microwave on HIGH 1-2 minutes, until chips are melted.  Stir until smooth and spread on top of cheesecake.  Top with pecan halves.

NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes.
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Chocolate Cookie Sheet Cake

2 c  Flour                               3 tb Cocoa
2 c  Sugar                               2    Eggs-well beaten
1/2 ts Salt                                1 tb Soda
1/2 lb Oleo                              1/2 c  Buttermilk
1 c  Water                               1 ts Vanilla

Combine first three ingrediants and mixing bowl.  Combine oleo, water and cocoa in sauce pan and bring to a boil.  Remove from heat.  Add to first ingredients and add remaining ingredients.  Mix well.  Pour into greased and flowered cake pan.  Bake at 350 degrees for 20 minutes.
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Breathless Peach Cheesecake

1 envelope Knox Unflavored Gelatine
1/4 C cold water
1 can (16 oz.) lite peaches, drained (reserve juice)
1 package (8 oz.) lite cream cheese, softened
2 T loosely packed mint leaves (optional)
1/4 C sugar

In blender, sprinkle unflavored gelatine over water; let stand 2 minutes. In small saucepan, bring juice to a boil.  Add juice to blender and process at low until gelatine is completely dissolved, about 2 minutes.
Add remaining ingredients and process at high until blended.  Pour into 8 or 9" pie pan or crust prepared with 3/4 C graham cracker crumbs and 2 T melted margarine.  Chill until firm, about 3 hours. Garnish with peaches and mint leaves, if desired.  Makes about 10 servings.
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Fudge Truffle Cheescake

Chocolate Crumb Crust (Recipe included)
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated)
2 C (12 oz.) semi-sweet chocolate chips, melted
4 eggs
2 t vanilla extract

Preheat oven to 300 degrees.  Prepare Chocolate Crumb crust.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add remaining ingredients; mix well.  Pour into prepared pan.  Bake 1 hour and 5 minutes or until center is set. Cool.  Chill.  Garnish as desired (the picture has whipped cream "puffs" on the slice).  Makes one 9" cheesecake.

CHOCOLATE CRUMB CRUST: In medium bowl, combine 1 1/2 C vanilla wafer crumbs (about 45 wafers), 1/2 C confectioners sugar, 1/3 C unsweetened cocoa and 1/3 C margarine or butter, melted.  Press firmly on bottom
of 9" springform pan.
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Peanut Butter Cup Cheesecake

---------------------------CRUST--------------------------------
1 c  Choc. wafer cookie crumbs
2 1/2 oz Roasted unsalted peanuts coarsely chopped
1/4 c  Unsalted butter; melted
2 tb Golden brown sugar firmly packed
1 pn Salt

--------------------------FILLING-------------------------------
24 oz Cream cheese; room temp.
1 1/2 c  Golden brown sugar firmly packed
1/2 c  Creamy peanut butter do not use freshly-ground
1 ts Vanilla extract
4 lg Eggs
1/4 c  Whipping cream
10 oz Reese's Peanut Butter Cups cut into 3/4-inch pieces

--------------------------TOPPING-------------------------------
2 c  Sour cream
1/4 c  Sugar
1 ts Vanilla extract

FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined.  Press mixture evenly onto bottom and 1/2-inch up sides of pan.  Bake until crust is
set, about 8 minutes.  Cool in pan on rack.  Reduce oven temperature to 325 degrees F.

FOR FILLING: Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth.  Add peanut butter and vanilla extract and beat just until blended.  Add eggs 1 at a time, beating just until blended after each addition.  Add whipping cream and beat until smooth.  Stir in peanut butter cup pieces.

Pour filling into crust.  Bake until sides of cake are set but center still moves slightly, about 55 minutes.  Cool cake in pan on rack 10 minutes.

FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake.  Return cheesecake to oven and bake 5 minutes.

Cool cheesecake in pan on rack.  Run small sharp knife around edge of cheesecake to loosen.  Cover and refrigerate overnight.  (Can be prepared 3 days ahead.  Keep refrigerated.)  Release pan sides.  Let stand 20 minutes at room temperature before serving.
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Coconut Pound Cake

1 1/2 c  Margarine
3 c  Sugar
6    Eggs
1 c  Evaporated milk
3 c  Flour
1 ts Baking powder
1 tb Lemon flavoring
1 cn Coconut (flaked)

Bake 1 1/2 hours at 350 F. in large tube pan.
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One-Two-Three-Four Cake

Servings: 16

1 c  Butter
1 c  Milk (sweet)
2 c  Sugar
2 ts Baking powder
3 c  Flour (plain)
4 lg Eggs (fresh)
pn Salt
Vanilla flavoring

Cream butter until it is light, add sugar a little at a time, creaming after each addition.  Sift flour with salt and baking powder 3 times.  Add egg yellows 1 at a time beating with firm beats. Add flour alternately with milk, adding a bit of flour last.  Add beaten egg whites, using a folding over and over method.  Add flavoring, turn into well greased tube
pan and bake in 350 F oven until top springs back when pressed with forefinger.  This takes about 45 minutes.
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Linzer Torte

Cakes

1       c       Unsalted Butter
1       c       Granulated Sugar
2       lg      Egg Yolks
2       lg      Hard Cooked Egg Yolks, Sieved
Grated Rind And Juice Of 1 Lemon
1       tb      Brandy
1/2     lb      Almonds, Ground
2       c       Sifted Unbleached All-Purpose Flour
1       ts      Baking Powder
1       c       Raspberry Or Apricot Jam
Confectioners' (Icing) Sugar

Cream the butter and gradually beat in the granulated sugar.  Add the egg yolks, hard cooed egg yolks, lemon juice and rind, and brandy, blending well.  Stir in the almonds, the sifted flour, and the baking powder.  With your fingers, work the ingredients into a smooth dough. Press half of the dough into a loose bottomed (Spring Form Pan) 9-inch
layer cake pan.  Make the bottom of the torte thicker than the sides. Cover the bottom with 3/4 c of the jam. Chill the remaining half of the dough until easier to handle.  Roll the dough into 3/4-inch thick strips and arrange in crisscross fashion over the jam covered dough. Bake in a preheated moderate oven (350 Degrees F) for 45 to 50 minutes or until pale gold in color.  Before serving, fill in the spaces between the strips with the remaining 1/4 cup of jam.  Dust with confectioners' (icing) sugar just before serving. One 9-Inch Torte.
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Sacher Torte

Cakes

The world famous chocolate torte from the Hotel Sacher in Vienna. Make the layer 24 hours before frosting.

3/4     c       Butter Or Regular Margarine, Softened
3/4     c       Granulated Sugar
6 1/2   oz      Semi-Sweet Chocolate, Melted And Cooled, 6 1/2 sq.
8       lg      Eggs, Separated
1       c       Cake Flour, Stirred And Lightly Spooned Into The
Measuring Cup.
2       lg      Egg Whites
2       tb      Apricot Jam Or Preserves, Slightly Heated
Chocolate Fondant Frosting
Whipped Cream Rosettes (Optional)

Grease a 9-inch spring form pan well and set aside.  In a large bowl of an electric mixer, cream the butter, then gradually beat in the sugar until light and fluffy.  Beat in the chocolate, then the 8 egg yolks, 2 at a time, until well blended.  Stir in the flour, beat the 10 egg whites, in another bowl, until stiff but not dry.  Add about a third to the chocolate mixture and blend well.  Fold in the remaining egg whites, gently but thoroughly.  Pour into the prepared pan and bake, on on a rack in the center of a preheated 275 Degree F oven for about 1 hour and 15 minutes, or until the torte pulls away form the sides of the pan and a pick inserted in the center comes out clean. Cool, in the pan, on a wire rack for 10 minutes.  Run a small spatula around the edge loosening the torte, then remove the spring form ring and cool until cold.  Cover loosely with waxed paper and let stand for 24 hours.  To assemble: remove the torte from the pan bottom and put on a serving platter.  (Top may be slightly soggy, so cut off a thin layer, if desired).  Spread the top of the torte with the jam.  Pour the Chocolate Fondant Frosting on the center of the torte and with a
small spatula, quickly spread over the top and sides of the cake. Decorate the top with large whipped-cream rosettes, piped through a pastry bag with a fluted tip or top each wedge with a dollop of whipped cream.

CHOCOLATE FONDANT FROSTING:
Melt 7 oz (7 Squares) of semi-sweet chocolate in the top of a double boiler over hot but not boiling water.  Combine 2 cup of sugar and 1/3 cup of water in a small saucepan and bring to a boil over medium heat, (DO NOT stir).  Cook 3 to 5 minutes, just until a thin syrup forms and a drop placed between the thumb and index finger feels sticky being
careful not to burn your fingers with this hot syrup, or until a candy thermometer reads 220 Degrees F.  Gradually add the syrup to the chocolate and stir until well blended and the frosting coats a spoon, but is still glossy.

NOTE: DO NOT overcook the syrup or the frosting will be dull and sugary.
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Low fat carrot cake

2 c  Flour, all purpose              1 1/2 c  Sugar
2 ts Cinnamon                            1    Crushed pineapple (8 oz
can)
1 ts Baking powder                       3 tb Vegetable oil
1 ts Baking soda                         1 ts Vanilla
3/4 ts Salt                                3 c  Carrots, shredded
1/4 ts Nutmeg                              3    Large egg whites
1 pn Cloves

Preheat oven to 350F.  Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray.  Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined.  Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2
batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean.  Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces.
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Never-Fail Boiled White Icing
 

1 1/2 cups sugar                Few grains salt
1/8 tsp cream of tartar         3/4 cup boiling water

Stir until dissolved.   Boil until syrup spins a thread (230 -234
degrees) Keep testing and as soon as it spins a thread, remove from
heat immediately.  Let stand a few minutes until all bubbles are gone.

Pour in a fine stream over:
2 stiffly beaten egg whites

Beat constantly while pouring. Continue to beat until stiff peaks form.

Add:
1 tsp. vanilla
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14-CARAT CAKE WITH VANILLA CREAM CHEESE FROSTING

2 c  Flour
2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 ts Ground cinnamon
4    Eggs
2 c  Sugar
1 1/2 c  Oil
2 c  Grated raw carrots
8 1/2 oz Canned crushed pineapple drained
1/2 c  Chopped nuts

-----------------------------FROSTING----------------------------------

1/2 c  Butter or margarine
8 oz Cream cheese; softened
1 ts Vanilla
1 lb Powdered sugar; sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched. Cool in pans about 10 minutes, then turn
onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.
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Snowballs from Cool Whip

Cakes

4 oz Cream cheese, softened
1/2 c  Powdered sugar
1/4 c  Milk
3 1/2 c  Cool Whip, thawed
24    Prepared unfrosted cupcakes
21 oz Cocnut, flaked
2 ea Squares Bakers semi-sweet Chocolate, melted

Beat cream cheese, sugar and milk in large bowl with wire whisk until smooth.  Gently stir in whipped topping.
Hold cupcakes, top side down, in palm of hand; spread whipped toppinf mixture on bottom and sides.
Press coconut onto frosting. Place cupcakes, top-side down, on serving platter. Drizzle with meltd chocolate.  Refrigerate at least 1 hour.  Store any leftover dessert in refrigerator.
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GUMDROP CUPCAKES

cakes

1 14 1/2 oz. package gingerbread mix
1/2 cup water
1 egg
1/2 cup applesauce
3/4 cup tiny gumdrops
1/2 cup walnuts
1/2 cup raisins

Reserve 2 tablespoons gingerbread mix. Combine remaining mix, water, and egg in medium mixing bowl. Beat 1 minute on low speed of electric mixer. Stir in applesauce. Quarter gumdrops; toss with reserved gingerbread mix
to coat. Chop walnuts. Fold gumdrops, walnuts, and raisins into batter. Spoon into 18 muffin pans lined with paper bake cups. Bake at 350 degrees for 20 to 25 minutes.
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Italian Cream Cake

1/2 c  Butter
1/2 c  Shortening
2 c  Sugar
5    Eggs (separated)
2 c  Flour
1 ts Soda
1 c  Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c  Pecans (finely chopped)

-----------------------------------ICING-----------------------------------
8 oz Cream cheese (softened)
1/4 c  Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c  Pecans (finely chopped)

Preheat oven to 325 degrees.  Cream butter and shortening; add sugar and beat until mixture is smooth.  Add egg yolks one at a time, beating thoroughly after each addition.  Combine flour and soda; add to creamed mixture alternately with buttermilk.  Stir in vanilla.  Add coconut and chopped pecans.  Fold in stiffly beaten egg whites.  Pour batter into 3 greased and floured 8 inch cake pans.  Bake for 25 minutes or until cake tests done.  Cool.

ICING: Blend cream cheese and butter until smooth.  Add powdered sugar and water, beating until smooth.  Add vanilla and blend.  Spread between layers and top and sides.  Sprinkle top with pecans.

NOTE: For more flavor and taste, coconut and pecans may be added between the layers.
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Peter Paul Mounds Cake

1 pk Duncan Hines Swiss chocolate Cake mix
1 c  Sugar
1 c  Evaporated milk
1    Stick margarine
1 pk 14 oz. shredded coconut
24 lg Marshmallows
Icing
1 lb Box of confectioners sugar
1/2 c  Cocoa
3/4    Stick margarine, softened
1/3 c  Evaporated milk

Bake cake in 2 pans according to package directions.  Split layers.  (Cake can also be baked in a sheet cake pan, then cut the cake into 2 equal parts and split each part.)  Cool thoroughly before assembly.
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REAL NEW YORK STYLE CHEESECAKE

2 1/2 lb Cream cheese
1 3/4 c  Sugar
1 1/2 ts Vanilla
1 1/2 tb Flour
2    Egg yolks
5    Whole eggs
1/4 c  Heavy cream

Whip cream cheese at room temperature.  Beat in sugar and flour.  Add vanilla.  Beat in eggs one or two at a
time, incorporating well. Stir in heavy cream.  Pour in pastry lined springform pan (9 or 10") and bake at 400ø for 15 - 20 minutes, in a waterbath. Reduce to 275ø and bake for 2 1/2 - 3 hours more.  Cool slowly and then refrigerate.
Allow to ripen. Slice thin since very rich.

A waterbath is a pan of hot or boiling water in the oven to help keep the baking item from drying out and
cracking. It can be on the shelf under the item or have the item placed directly into the water.
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RED VELVET CAKE FROSTING

Cakes, frosting

1 c  Milk
4 1/2 tb Flour
3/4 c  Butter
4 1/2 tb Shortening
1 1/4 c  Sugar
1/8 ts Salt
3 ts Vanilla
1/3 c  Flaked coconut

Gradually add the milk to the flour to make a smooth mixture.  Bring to a boil, stirring until mixture thickens.  Cool.
Cream the butter, shortening, sugar and salt together until creamy. Beat in the vanilla.  Combine the cooked milk mixture and the creamed mixture. Chill and then use to fill and frost the layers.  The coconut can be stirred into the frosting before using or sprinkled over after frosting is on cake. Yield:   About three cups.
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Quick Cheese Coffee Cake

Makes 6 to 8 Servings

8       Oz      Cream Cheese, Softened, 1 Package
1/2     Cup     Sugar
1       Tbls    Unbleached Flour
1       Lg     Egg
10      Can     Refrigerated Flaky Biscuits
1 1/2   Tsp     Sugar
1/4     Tsp     Cinnamon

Heat the oven to 350 Degrees F.  In a small bowl, beat the cream cheese, 1/2 cup of sugar, flour and egg until smooth.  Separate the dough into 10 biscuits.  Place in an ungreased 8 or 9-inch cake pan and press over the bottom and 1-inch up the sides of the pan to form a crust.  Pour the cream cheese mixture into the crust lined pan. In a
second small bowl, blend 1 1/2 tsp sugar and the cinnamon, then sprinkle the mixture over the cheese mixture.  Bake at 350 Degrees F. for 24 to 30 minutes or until the filling is set and edges of the crust are a deep golden brown.  Cool 20 minutes.  Serve warm or cool. Store in the refrigerator.
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Banana Split Cake

1 1/2 c  Graham cracker crumbs
1/2 c  Butter or margarine softened to room temp. and halved
1 c  Sugar
1    Egg
4    Bananas cut in half lengthwise
1 cn Crushed pineapple (8 oz)
8 oz Cream cheese softened to room temp.
1/2 c  Chopped nuts
1 ts Vanilla

In a small bowl combine graham crackes crumbs and 1/4 c butter, mix well. Press in bottom of 9x9 inch baking pan.  Bake at 350 for 5 min. Cool. In a small bowl combine sugar, eggs, 1/4 c butter and vanilla, beat until smooth.  Spread sugar mixture on cooled crumbs. Place bananas over sugar mixture.  Drain pineapple  reserving 1/4 c of the juice. Sprinkle pineapple over bananas. In a small bowl combine reserved pineapple juice and cream cheese, beat until smooth.  Spread over pineapple.  Top with chopped nuts and refrigerate several hours or overnight before serving.
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Marbled Chocolate Cheesecake (Lo Cal)

2/3 c  Skim milk
1/4 c  Skim milk
1    Envelope unflavoured gelatin
6 tb Sugar
2    Eggs, separated, room temp.
2 ts Vanilla extract
12 oz Low fat cottage cheese
3 tb Unsweetened cocoa

----------------------CHOCOLATE CRUMB CRUST---------------------------

1/2 c  Vanilla wafer crumbs
1 tb Unsweetened cocoa
1 1/2 tb Butter or marg. melted

In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until
firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan.
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German Sweet Chocolate Snack Cake/Frosting

1 pk (4 oz) Bakers German Sweet Chocolate
3/4 c  (1 1/2 stick) margarine or Butter
1 1/2 c  Sugar
3    Eggs
1 ts Vanilla
2 c  All purpose flour
1 ts Baking soda
1/4 ts Salt
1 c  Buttermilk

-----------------------------FROSTING----------------------------------
3/4 c  Evaporated milk
3/4 c  Sugar
6 tb Margarine or butter
2    Egg yolks
1/2 ts Vanilla
1 c  Flaked coconut
3/4 c  Chopped pecans

CAKE:

Heat oven to 350
MICROWAVE: chocolate and margarine in large microwavable bowl on HIGH for 2 minutes or until margarine is melted.  Stir until chocolate is  COMPLETELY melted.  Add sugar into chocolate mixture and stir until WELL
blended.  Beat in eggs, one at a time, with electric mixer until completely mixed.  Add vanilla.  Beat in 1/2 cup of the flour, the baking soda and salt.  Beat in the remaining 1 1/2 cups flour alternately with the buttermilk until smooth.  Pour into greased 13 x 9 inch pan.

Bake for 50 minutes or until toothpick inserted into center comes out clean.  Cool in pan on wire rack.  Frost with Easy Coconut Pecan Frosting.

Prep Time: 20 min
Baking time: 50 min

FROSTING:

Combine milk, sugar, margarine, egg yolks and vanilla in saucepan.  Cook over medium heat until mixture thickens, about 6 mins., stirring constantly.  Remove from heat.  Stir in coconut and pecans.  Cool until thick enough to spread, stirring occasionally.  Spread on cooled snack cake.

Makes about 2 cups or enough to frost top of one 13 x 9 cake. Prep time:  15 min plus cooling time.
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Jam Cake

1 1/4 c  Sugar
1 c  Butter
4 tb Buttermilk, dissolved with
1 tsp. of soda
1 c  Blackberry jam
2 c  Flour
1/2 ts Cinnamon
1/2 ts Allspice
4    Eggs
ICING:
6 tb Cream
6 tb Butter
2 c  Brown sugar
1 ts Vanilla

Mix the first 7 ingredients together, then add eggs one at a time.  Mix well and pour batter into 3 well greased and floured cake pans.  Bake at 350 degrees until done.  Icing: Cook until it forms soft ball in cold water.  Beat until thick.
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Carrot-Ginger Layer Cake

1        lb.   carrots - (about 4 large), peeled, cut into
1/2-inch pieces
3/4      cup   buttermilk
2        cup   sugar
4              extra-large eggs
3        Tbsp  fresh ginger - peeled and minced
3/4      cup   vegetable oil [or applesauce for less fat]
1        tsp   vanilla extract
1        tsp   grated orange peel
3        cup   unbleached all-purpose flour
2        tsp   baking soda
1        tsp   ground cinnamon
1        tsp   ground ginger
1        tsp   salt (scant)
1/2      cup   dried currants
Ginger Cream Cheese Frosting - See recipe
Grated carrots (optional)
Shredded sweetened coconut (optional)

Place 1 pound carrots in heavy medium saucepan.  Add enough water to cover.  Simmer until carrots are very tender and all water evaporates, about 35 minutes. Position rack in center of oven and preheat to 350F.  Grease and
flour three 9-inch-diameter cake pans.  Transfer carrot pieces to processor.  Add buttermilk; puree until smooth.  Pour into bowl. Beat in sugar, eggs and fresh ginger.  Mix in oil, vanilla and peel. Sift in flour, baking soda, cinnamon, ground ginger and salt.  Stir until just combined.  Add currants. Divide batter among prepared pans.  Bake until tester inserted into center of each cakes comes out clean, about 30 minutes.  Cool 10 minutes.  Invert cakes onto racks and cool completely. Place 1 cake layer on platter.  Spread top with 1 cup frosting. Top with second layer and spread with 1 cup frosting.  Top with emaining layer.  Spread top and sides with remaining frosting,
swirling decoratively.  Garnish with grated carrots and coconut, if desired.  Chill until frosting sets, about 1 hour.  (Can be made 1 day ahead.  Cover; chill.  Let stand at room temperature 30 minutes before serving.)
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Ginger Cream Cheese Frosting

5        large crystallized ginger slices
2        cups  PLUS 2 tablespoons powder sugar
1        lb.   cream cheese - room temperature [use good quality]
3/4      cup   unsalted butter, room temperature (1-1/2 sticks)
1 1/2    tsp   ground ginger
1/4      tsp   vanilla extract

Place crystallized ginger on work surface; sprinkle with 2 tablespoons sugar.  Finely chop ginger.  Using electric mixer, beat cream cheese and butter in bowl until fluffy.  Beat in 2 cups sugar, crystallized ginger, ground ginger and vanilla. Makes about 3-1/4 cups.
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Carrot Cake With Orange Glaze

1 x  Oil for greasing pan
3 c  Cake flour
2 t  Baking powder
1 t  Baking soda
1 t  Cinnamon
1/2 t  Salt
1 c  Applesauce
1 c  Brown sugar
1 c  Sugar
3 ea Egg whites
1 ea Grated rind of 1 orange
1 ea Juice of 1 orange
3 c  Carrots, peeled shredded
1 c  Raisins

--------------------------------ORANGE GLAZE--------------------------------
2 c  Powdered sugar
4 T  Orange juice
1 t  Lemon juice
1 t  Grated orange rind

Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10" springform pan with center hole.

Combine flour, baking soda, baking powder, cinnamon and salt: set aside. Beat together applesauce, sugars, egg whites, orange rind and juice. Blend in flour mixture with mixer at medium speed only until smooth. Do not over
beat. Stir in carrots and raisins. Pour batter into prepared pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or if using spring form, remove sides of pan and put cake on wire rack to cool completely.

****************************Orange Glaze*******************************
Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly to blend. Spoon glaze over cooled cake and serve.
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Ginger Cupcakes

Servings:  1

2/3 c  Molasses
1/2 c  Sugar
1/2 c  Shortening
1 ts Ginger
1 ts Cinnamon
1 ts Baking soda
2 c  Sifted cake flour
1 c  Sour milk
2    Eggs, beaten

Heat first 5 ingredients to boiling, stirring constantly.  Cool to lukewarm.  Sift soda and flour together and add alternately with milk and eggs, beating thoroughly after each addition.  Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes.  Makes 16 cupcakes.
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Cake Decoration: White Chocolate Stars

4 ounces white chocolate

In a double boiler over low heat, slowly melt the chocolate, stirring constantly. When the chocolate is smooth, pour it into a pastry bag with a number 8 tip, or make a cone out of wax paper, tape it together, and snip off the end 1/-inch from the tip.

Place a sheet of wax paper on a cookie sheet, and draw stars onto it by squeezing the warm chocolate through the bag or paper cone. Chill the stars for at least 20 minutes. When ready to use, carefully peelthe wax paper away  from the stars - not the stars from the paper, orthey will break. Place them on top of the pudding.

Makes 10 stars.
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Chocolate San Andreas Cake

NOTE:  This very dense chocolate cake is named after the famous California fault because it forms big cracks as it bakes and cools.

8       Ozs     Semi-Sweet Chocolate, Coarsely Chopped (8 Squares)
6       Ozs     Unsweetened Chocolate, Coarsely Chopped (6 Squares)
3/4     Cup     Unsalted Butter Cut Up
9       Large   Eggs, At Room Temperature
1 1/2   Cup     Sugar
1       Tsp     Vanilla Extract
2       Tbls    Unbleached All Purpose Flour
Confectioners' Sugar

Adjust the oven rack to the lower third of the oven.  Preheat the oven to 350 degrees F.  Butter and flour a 10-inch springform pan.

Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted.  Remove from the heat and cool to room temperature, stirring occasionally. about 25 minutes.

Beat the eggs in a large mixer bowl until frothy.  Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes.  Add the vanilla.  Gradually add the chocolate mixture and beat well.  Fold in the flour and pour the batter into the prepared pan.

Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool completely in the pan on a wire rack, then wrap and refrigerate overnight.  Let stand at room temperature for 1 hour before serving. Remove the sides of  he pan and place on a serving plate.  Sprinkle the top with confectioners' sugar.  For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts.
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Pineapple-Topped Cocoa Cake

If this fudgy cake is not in your recipe database, it should be.
Makes one heck of a good cake.

3/4     Cup     Baking Cocoa
1       Cup     Boiling Water
2 1/2   Cup     Sifted Unbleached Flour
1       Tsp     Baking Soda
1       Tsp     Salt
1/2     Cup     Vegetable Shortening
2       Cup     Sugar
2       Large   Eggs, Separated
1       Tsp     Vanilla Extract
1       Cup     Cold Water

PINEAPPLE TOPPING:
1       Tbls    Cornstarch
1/2     Cup     Sugar
Pinch Of Salt
8 3/4   Ozs     Crushed Pineapple, Undrained (1 can)

COCOA ICING:
2/3     Cup     Sifted Confectioners' Sugar
4       Tsp     Baking Cocoa
4       Tsp     Milk

Combine the cocoa and 1 cup of boiling water in a bowl and cool completely.

Sift the flour, baking soda and salt together and set aside. Cream the shortening together in a mixing bowl until light and fluffy, using an electric mixer set on medium speed.  Add the egg yolks and beat well.  Blend in the vanilla extract. Add the dry ingredients alternately with 1 cup of cold water to the creamed mixture, beating well after each addition, using an electric mixer set at low speed.  Blend in the cooled cocoa mixture. Using another bowl, beat the egg whites until stiff peaks form, using clean beaters, on an electric mixer set at high speed.  Fold the egg whites into the chocolate mixture until no white streaks show.  Pour the batter into a greased 13 X 9 X 2-inch baking pan.
Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the cake tests done.  Cool the cake completely, in the pan on a wire rack.  When cold, spread the cake with the Pineapple topping and drizzle with the cocoa Icing.

PINEAPPLE TOPPING:
Combine the cornstarch, sugar and salt in a 2-quart saucepan.  Add the pineapple and juice.  Cook over medium heat, stirring constantly, until the mixture boils.  Remove from the heat and cool completely.

COCOA ICING:
Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until smooth.
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Canned Apple Cake

2/3 c  Shortening
1/2 ts Baking powder
3 1/3 c  Sugar
2 ts Baking soda
4    Eggs
1 1/2 ts Salt
2 c  Applesauce
1 ts Cinnamon (ground)
3 1/3 c  Flour
1 ts Cloves (ground)
1 c  Raisins
1/2 c  Pecans (chopped)

Grease 8 WIDE-MOUTH pint canning jars with melted shortening.  Use a brush and avoid getting grease on the jar rims. Cream shortening and sugar. Beat in eggs and applesauce.  Sift together the dry ingredients and blend them into the applesauce mixture.  Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars.  The jars will be more than half full.  Bake open jars about 60 minutes in an oven at 325 degrees. When done, quickly remove one hot jar at a time and clean its sealing edge.  Immediately apply and firmly tighten a two-piece wide-mouth canning lid.  The lid will form a vacuum seal as the jar cools.  Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.  The bread is safe to eat as long as jars remain
vacuum sealed and free of mold growth.

NOTE: The lady who contributed this recipe to the magazine noted that she had some of this cake that is one year old and is still delicious.  I have personally made this and have several jars that are still good over 5 months later.  I plan to save one jar from my original batch and see how long it will keep.
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