| Cakes & Frostings | ||
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Page 4 | More Cake recipes |
-----------------------------------CRUST-----------------------------------
1 1/2 c Grahm cracker crumbs
3 tb Sugar
1/2 ts Ginger (ground)
6 tb Butter (or marg.,
melted)
----------------------------------FILLING----------------------------------
3 pk Cream cheese (softened,
8oz)
4 lg Eggs
1 1/4 c Sugar
1/2 c Sour cream
2 tb Poppy seeds
1 oz Orange extract
(1 bottle)
1 tb Vanilla extract
1/4 ts Ginger (ground)
Combine graham cracker crumbs, sugar and ginger in a small bowl. With a fork, stir in butter until crumble. Press crumb mixture onto bottom and 1 inch up sides of lightly greased 9 inch springform pan.
With an electric mixer, beat cream cheese until fluffy. Add eggs, beating after each addition. Beat in sugar. Add remaining ingredients and beat until smooth.
Pour cheese mixture into crust. Bake in 325 degree oven for 1 hr. and 15 minutes., or until lightly browned on top and almost set. Cool 1 to 2 hours. Cover and refrigerate overnight.
To serve, remove pan sides from cheesecake.
Garnish with whipped cream and orange slices. Cut into wedges.
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CHOCOLATE CHOCOLATE
CAKE
8 ounces (2 sticks or 1 cup) butter
2 heaping tablespoon unsweetened cocoa
2 ounces German's sweet chocolate
1 cup water
2 cups sifted all-purpose flour
2 cups sugar
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla
Preheat oven to 400 degrees. Grease and lightly flour a 13x9x2 inch baking pan. In heavy saucepan, melt butter with cocoa, chocolate, and water. Bring to a rapid boil. Mix flour and sugar in large bowl of mixer. Add the boiling cholate mixture and blend.
Add buttermilk, soda, eggs, cinnamon and vanilla. Mix thoroughly and pour batter into greased, floured pan. Bake 40 to 45 minutes at 400 degrees.
CHOCOLATE CHOCOLATE CAKE ICING
4 ounces butter (1 stick)
2 ounces German's sweet chocolate
2 tablespoons cocoa
6 tablespoon milk
1 pound powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
In heavy saucepan, melt butter with chocolate, cocoa
and milk, Bring to a boil, then remove from heat. Add powdered sugar
gradually, then stir in vanilla and pecans. Mix well. Ice cake.
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Easy Cup Cakes
Servings: 12
2 c Flour
1/2 c Cocoa
1 1/4 c Sugar
1 ts Soda
1 ts Baking powder
1 c Water
3 tb Miracle whip <heaping>
1 ts Vanilla
Combine dry ingredients. Mix wets and
add to dry's.
Fill cupcake cups 1/2 full. Bake 15 mins
at 350.
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Lemon Sunshine Cake
9 Egg Yolks
1/2 cup sugar
2 tbsp cold water
1/2 tsp vanilla or lemon extract
1 1/4 cup flour
9 egg whites
1/2 tsp cream of tatar
1 cup sugar - 1/4 cup at a time
(I add when egg whites stiffen)
1/2 tsp salt
Combine egg yolks, 1/2 cup sugar, water, extract in bowl. Beat a high speed of electric mixer until thick and lemon colored about 5 minutes. Stir in flour all at once.
Beat egg whites, cream of tartar and salt in a large bowl at high speed until foamy, gradually beat in 1 cup sugar, beating until stiff moist peakes foam.
Gradually fold egg yolk mixture into egg whites. Pour into ungreased 10 inch tube pan. Pull spatula through batter once to break large air bubbles.
Bake 325 degrees for 1 hour or until cake test done. INVERT (IMPORTANT) tube pan on funnel or bottle to cool. When completely cooled, remove from pan.
Cut cake intow three layers and put the following lemon
custard filling in between layers. Prepare (1) 3 1/4 oz pkg instant
lemon pudding according to package directions, BUT using 1 cup milk, fold
pudding mix into 1 cup homemade whipped cream. Sprinle with confectioners
sugar.
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Orange Layer Cake
Servings: 12
----------------------------THE CAKE:---------------------------------
1 T Orange rind
(grated)
3 ea Eggs (separated)
1/4 c Orange juice (strained)
2 1/2 t Baking powder
3/4 c Water
1/4 t Baking soda
3/4 c Butter
2 1/4 c Flour
1 1/2 c Sugar
1/2 t Salt
---------------------------THE FILLING:--------------------------------
4 T Cornstarch
1 1/2 T Lemon juice
1 c Sugar
2 T Orange rind (grated)
1/2 t Salt
2 T Butter
1 c Orange juice
and pulp
----------------------------THE ICING:---------------------------------
1/2 c Sugar
1/4 c Egg whites
2 T Water
1 t Vanilla
1/4 c White corn syrup
1/4 t Orange extract
The Cake: Mix rind, juice and water; set aside. Cream butter and sugar until light and fluffy. Beat egg yolks until thick and add to creamed mixture. Sift together remaining dry ingredients and add to creamed mixture alternately with orange juice mixture.
Fold in stiffly beaten egg whites. Bake in two greased, round, layer cake pans at 350 degrees for 30 to 35 minutes, or until cake tests done. cool 10 minutes. Turn out of pans and cool completely before filling and icing.
The Filling: Blend together cornstarch, sugar and salt; add juices and cook until thick. Add rind and butter. Cool to room temperature and spread between layers of cake.
The Icing: Stir until well blended in small saucepan;
sugar, water and syurp. Boil rapidly to 242 degrees on candy thermometer.
When mixture begins to boil, start beating egg whites with electric mixer
at high speed until stiff enough to hold a peak. If whites are beaten stiff
before syrup
reaches 242 degrees, turn off mixer and let stand.
When syrup is ready, turn mixer to high speed and pour
hot syrup slowly in a thin, steady stream into beaten whites, beating constantly
until mixture stands in stiff peaks. Blend in flavorings. Frost top and
sides of cake.
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Sacher Torte
Cakes
Servings: 6
-------------------------------CAKE------------------------------------
3/4 c Butter
1 1/2 c Ground hazelnut filberts
2/3 c Caster sugar
1/2 c Self-raising flour
5
Egg yolks
2 T Cocoa
1/4 t Almond essence
6 Egg whites
175 g Plain chocolate (6
oz)
------------------------------ICING-----------------------------------
4 T Apricot jam
175 g Plain chocolate (6 oz)
1/3 c Butter
2 T Apricot brandy (or subst.)
Preheat oven to 160C (325F). Grease a 9in spring form cake tin and line the bottom with greaseproof paper.
Cream the butter then add 1/3c sugar slowly, beating in between additions. Add the egg yolks one at a time, beating in between. Melt the chocolate and add it to the mixture along with the almond essence and hazelnuts. Beat. Fold in the cocoa and flour.
Whisk the egg whites until stiff, then add 1/3c sugar slowly, whisking in between additions. Stir about a quarter of this into the cake mixture to lighten it, then *fold* in the remainder. Spoon this into the cake tin.
Bake for 60 - 70 minutes, until the top is firm and the centre cooked (test with a metal skewer). Cool and remove from tin.
Warm the apricot jam until it is semi liquid.
Spread over the top and sides of the cake. Allow to cool and set
slightly. Melt the butter and the chocolate for the icing and mix
with the brandy, if used. Cool until it reaches a consistency for
icing, then ice the top and sides of the cake.
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Whipped Cream
Pound Cake
Servings: 1
3 c Cake flour,
sifted twice
3 c Sugar
6
Eggs, room temperature
2
Sticks of butter
1/2 pt Whipping cream, do not whip
2 ts Vanilla
Cream butter and sugar thoroughly (until almost white).
Add eggs, one at a time, beating thoroughly after each. Alternately
add flour and whipping cream. Add vanilla. Flour and grease
tube or bundt pan. Use solid shortening and cake flour. Bake
at 325 degrees for 1 hour and 25 to 30 minutes. Start baking in a
cold oven.
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Grandmother's
Cheese Cake
Dough:
1 1/4 C all purpose flour
3/4 t baking powder
1/4 t salt
1/4 C butter
1 egg
3 T dairy sour cream
1/3 C confectioners sugar
Filling:
6 eggs
2 C confectioners sugar
1 1/2 t vanilla extract
1 lb. farmer or ricotta cheese
2/3 C melted butter
1 1/2 C unseasoned mashed potatoes
2 t baking powder
1/2 t nutmeg
1/2 t salt
1/4 C grated orange or lemon peel
1. For dough, combine flour, sugar, baking powder, and salt. Cut butter in with pastry blender until coarse and crumbly.
2. Beat egg yolks into sour cream. Stir into flour mixture. Knead in bowl until dough is well mixed and holds it shape.
3. Roll out dough on a floured surface to fit a 13x9x2 pan, about a 15x11 inch rectangle.
4. Line bottom of pan, fitting dough so it comes about 3/2 of the way up sides of pan.
5. For filling, separate 1 egg and reserve the white. Beat remaining yolk and whole eggs with the sugar 5 minutes at high speed of electric mixer. Add vanilla extract. Beat at high speed until mixture piles softly.
6. Press cheese thru a sieve. Blend cheese with butter; add potatoes, baking powder, nutmeg, and salt. Stir in orange peel. Fold in egg mixture. Turn filling into dough-lined pan.
7. Bake at 350 F for 45 minutes, or until set.
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Apple Sauce Cake
2
1
cup applesauce, unsweetened
1/2
cup butter
1
cup brown sugar, light
1
tsp soda
1
tsp cinnamon
2
cup flour
1/2
tsp cloves
1/2
tsp nutmeg
1
cup raisins
1/4
tsp salt
Mix butter, sugar, salt and spices. Add flour and applesauce
in which soda has been dissolved. Add the raisins. Pour into an oblong,
well-greased pan and bake at 350-F about 35 minutes.
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Crumb Cake
1
cup butter or other shortening
2
cup sugar
4
tsp baking powder
4
egg, separated
1
cup milk
4
cup flour
butter, melted
cinnamon
Combine sugar, flour and baking powder which have been
sifted together. Add the shortening and crumb well with the fingers. Take
out 1 cup of crumbs and to the remaining add the well beaten egg yolks
and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture
into well-greased deep pans and sprinkle top with the crumbs. Bake at 450-F
about 45 minutes. Sprinkle top with melted butter and cinnamon when finished
baking.
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PARTY FRUIT CAKES
Servings: 24
4 oz Plain flour
1/2 ts Baking powder
1/2 ts Cinnamon
2 oz Lard
4 oz Brown sugar
2
Eggs
2 oz Seedless raisens
2 oz Glace cherries
2 oz Mixed candied
peel
1 oz Nuts, coarsely
chopped
1. Sift together the flour, baking powder and
cinnamon.
2. Cream the lard with the sugar until soft
and light.
3. Add the eggs gradually and beat well.
4. Add the flour, ect., to the creamed mixture.
5. Cut the raisens and chrries into halves and
peel into small pieces, and add with the nuts to the cake mixture.
6. Half fill small paper cases.
7. Bake in a very moderate oven (350F, Gas mark
3) for approximately 20 minutes.
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Dragon-Slayer
Chocolate-Raspberry Cake By: Chef Norm
(A Quickie Cake that is wonderful)
Servings: 4
1 pk Chocolate cake
mix (dry) (I use Betty Crocker)
1 ea Large pkg instant
chocolate Pudding (dry)
3 ea Eggs
1 1/4 c Water
1/4 c Oil
12 oz Chocolate chips
1 12oz Jar of Raspberry Preserves
1 can of a good double chocolate frosting
Pour oil into a 9" x 13" pan. Coat bottom evenly. Add
cake and pudding mixes, eggs and water. Stir to combine. Stir in chips.
Bake at 350 degrees F for 35 minutes. When cool split cake in half and
put a thick layer of the preserves. Then put halves back together and frost.
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Franklin Pecan Cake
Servings: 16
1 lb Butter
2 c Sugar
6
Eggs (beaten)
4 c Flour
1 ts Baking powder
1/4 ts Salt
1/2 lb Cherries (candied)
1/2 lb Pineapple (candied)
1 lb Pecans (broken)
2 ts Vanilla
Cream butter and sugar. Add beaten eggs.
Add 3 cups of the flour which has been sifted with the baking powder and
salt. Mix remaining flour with the cherries, pineapple and broken
nuts. Stir this mixture into the batter. Add vanilla.
Pour into a tube cake pan that has been greased. Bake in a very slow
oven - 250 F - for 3 hours. Allow cake to cool in pan.
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Busy-Day Cake
1 1/3 c Flour
1/4 c Butter, softened
2/3 c Sugar
1 Egg
2 ts Baking powder
1 ts Vanilla
2/3 c Milk
In a bowl combine flour, sugar, and baking powder.
Add milk, butter, egg and vanilla. Beat with an electric mixer on
low speed till combined. Beat on medium speed for 1 minute. Pour
batter into a greased and floured 8X1-1/2 inch round baking pan. Bake in
a 350 oven for 25 to 30 minutes or till a toothpick inserted near the center
comes out clean. Cool on rack for 5 minutes; remove from pan. Frost
with Penuche Frosting: In microwave, in a 1 qt. casserole, micro-cook
1/4 cup butter or margarine on high for 1 to 1-1/2 minutes or till melted.
Stir in 1/2 cup packed brown sugar. Cook on high for 1 to 2 minutes,
or till bubbly over entire surgace, stirring every minute. Add 4
ts milk; beat vigorously till smooth. Add 1 3/4 cups sifted powdered
sugar; beat by hand until of spreading consistency. Immediately frost
top of cake.
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Black Chocolate
Zinger
------------------------------------CAKE------------------------------------
3/4 c Water
2 ts Freshly ground
1 tb Instant coffee granules
Black pepper
6 oz Unsweetened chocolate,
8 tb (1 stick) unsalted butter,
Coarsely chopped
Softened & cut into 1"pieces
3 tb Honey
1/4 c Solid vegetable shortening
2 c Sifted unbleached
2 c Superfine granulated sugar
All-purpose flour
4 lg Eggs, at room temperature
1 ts Baking soda
2 ts Vanilla extract
1/4 ts Salt
1/2 c Ice water
-------------------------------GANACHE GLAZE-------------------------------
2 3-oz bars Swiss Dark
1 tb Grand Marnier, Cointreau
Chocolate, such
as Lindt
Or dark rum
6 oz Heavy cream
3/4 ts Vanilla extract
1 tb Light corn syrup
1 ts Hot water, if needed
Make the cake:
1. Position a rack in the lower third of the oven and preheat to 350degrees. Butter a 12 cup fluted tube pan. Dust with flour and tap out the excess.
2. In a small saucepan, bring the 3/4 cup water to
a boil. Immediately remove from the heat and stir in the coffee until disolved.
Add the chocolate and honey and whisk until the chocolate
is melted and the mixture thickens. Let cool
for 10 to 15 minutes, until tepid.
3. In a medium bowl, using a wire whisk, stir together the flour, baking soda, salt and pepper, until throughly blended.
4. In a 4 1/2 quart bowl of a heavy-duty electric mixer
using the paddle attachment, beat the butter at medium speed for 30 to
45 seconds, until creamy and smooth. Add the vegetable shortening.
Increase the speed to medium-high and beat for 30
seconds longer.
5. Add the sugar, 1 tablespoon at a time, taking 8 to 10 minutes to blend well. If using a hand mixer, take at least 15 minutes to blend well. Scrape the sides of the bowl occasionally.
6. Add the eggs, one at a time at 1 minute intervals. Reduce the speed to medium. Stir the chocolate/honey mixture once or twice, then add to the batter along with the vanilla, scraping the side of the bowl as necessary. Beat 30 seconds longer.
7. At low speed, one-third at a time, beat in
the flour mixture alternately with the ice water. Mix briefly just
until each addition is barely incorporated into the batter. Scrape
down the side of the
bowl and mix the batter 10 more seconds.
8. Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. Center the pan on the rack and bake for 65 to 75 minutes, until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.
9. Set the cake onto a wire rack to cool for 15 to 20 minutes. Invert the cake onto the rack and remove the pan. Cool completely.
Make the
ganache glaze:
10. Break the chocolate bars into 1-inch pieces and
place them in a food processor fitted with the metal chopping blade.
Process for 15 to 25 seconds, until finely chopped. Empty the chocolate
into a medium bowl.
11. In a small saucepan, heat the cream and corn syrup on low heat until it comes to a gentle boil. Immediately pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the liqueur or rum and vanilla. If the surface is oily, stir in 1/2 to 1 teaspoon of hot water.
12. Put the wire rack with the cake over a baking sheet. Pour the chocolate glaze over the top of the cake. Let the glaze drip down the sides of the cake without coating it completely. Lift up the rack with the cake and transfer it to another baking sheet. Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze.
13. Store the cake at room temperature under a glass
cover or in an airtight container for up to 5 days.
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Heavenly
Chocolate Cheesecake
2 c Vanilla wafers, fine crush
1 c Ground toasted almonds
1/2 c Butter, melted
1/2 c Sugar
12 oz Milk chocolate chips
1/2 c Milk
1 Env. unflavored gelatin
16 oz Cream cheese, softened
1/2 c Sour cream
1/2 ts Almond extract
1/2 c Heavy cream, whipped
Garnishes *
* Garnishes to include whipped cream and chocolate shavings (optional).
In large bowl, combine vanilla waver crumbs, almonds,
butter and sugar; mix well. Pat firmly into 9-inch springform pan,
covering bottom and 2 1/2 inches up the sides. Set aside. Melt over
hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.
Pour milk into small saucepan; sprinkle gelatin on top. Set aside
for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves.
Set aside. In large bowl, combine cream cheese, sour cream, and melted
chocolate chips; beat until fluffy. Beat in gelatin mixture and almond
extract. Fold in whipped cream. Pour into prepared pan. Chill until
firm (about 3 hours). Run knife around edge of cake
to separate from pan; remove rim. Garnish with whipped
cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
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Impossible
Chocolate Cheesecake
Servings: 1
2 Cream cheese packages; *
2 Semisweet chocolate;**
3/4 c Sugar
2 tb Kahula;***
2/3 c Bisquick baking mix
1 ts Vanilla extract
2 Eggs
1/2 ts Almond extract
-----------------------------CHOCOLATE TOPPING-----------------------------
1 Sour cream; 8-oz carton
1 tb Kahula; ***
1 oz Semisweet chocolate square
1 ts Vanilla extract
2 tb Sugar
* 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie.
CHOCOLATE TOPPING: Combine first 3 ingredients in a
small saucepan; cook over low heat, stirring constantly, until chocolate
melts. Remove from heat, and stir in Kahula and vanilla; cool.
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Chocolate
Cheesecake with Apricot Glaze
CRUST:
1
pkg. chocolate wafer cookies - 9-oz. package
1
stick butter - melted (1/2 cup)
3
Tbsp sugar
FILLING:
3
pkgs. cream cheese - room temperature (8-oz. packages)
1
cup sugar
1 1/2
cup sour cream
2
eggs
1
Tbsp unsweetened cocoa powder
1
tsp vanilla
10
oz. semisweet chocolate - chopped, melted
1/2
cup apricot preserves
whipped
cream - optional
FOR CRUST:
Finely ground cookies in food processor. Add
butter and sugar and blend well. Press cookie crumb mixture onto
bottom and up sides of 9-inch-diameter springform pan.
FOR FILLING:
Position rack in center of oven and preheat to 350F.
In processor, blend cream cheese and sugar until smooth. Add sour
cream, eggs, cocoa powder and vanilla and process until mixed. Add
melted chocolate and blend in using on/off turns.
Transfer filling to prepared crust; smooth top.
Bake until center is just set and cheesecake begins to crack at edges,
about 50 minutes. Cool completely. Cover and chill cheesecake overnight.
(Can be prepared 3 days ahead.) Stir preserves in heavy small saucepan
over medium-low heat until
melted. Cool slightly. Spread preserves
carefully over cake. Chill until glaze is set, about 1 hour.
Pipe whipped cream around edge of cheesecake if desired. Release
pan sides. Cut into wedges.
Serves 10.
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Black
Forest Cheesecake Delight
Servings: 10
1 c Chocolate
wafer crumbs
3 tb Margarine, melted
16 oz Cream cheese softened
2/3 c Sugar
2
Large eggs
6 oz Semi-sweet chocolate chips
1/4 ts Almond extract
21 oz Cherry pie filling (1 cn)
Frozen whipped toppingthawed
* Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate
and extract; pour over crust. Bake at 350 degrees F., 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
cheesecake with pie filling and whipped topping just before serving.
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REESE'S
PEANUT BUTTER CUP CHEESECAKE
1 1/2 pkgs of graham crackers, crushed
5 Tblsp butter, melted
1/3 cup sugar
Mix and pat into a 10" spring form pan.
32 oz good quality cream cheese taken out of package
and warmed in microwave for 2 minutes on high.
1 cup sugar
5 Jumbo eggs, shelled and placed in bowl then warmed
in microwave for 25 seconds
1/4 cup cornstarch
1 teasp vanilla
1/2 cup whipping cream
8 Reese's Peanut Butter Cups, chopped into med. sized
pieces
Cream the cheese until light. Add sugar and beat
some more. Add eggs, one at a time and beat after each. Mix in cream,
vanilla and cornstarch. Stir in candy. Pour into crust and
bake at 350 for 1 hour or so until outside edge is firm and middle is still
soft. (Keep a pan of water in the bottom of the oven as the cake
is baking to keep the humidity high and keep the cake from cracking.
When the cake comes out of the oven run a knife around the edge.
Cool for several
hours then top with melted chocolate.
NOTE Options: Add 1 cup chopped peanuts to the
crust or even add 1/2 cup peanut butter to the cake (after the eggs and
before the cream).
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Spiced Crumb Cake
2
Makes One 8-By-12-Inch Cake
2 cups dark
brown sugar
1/2 t ground cloves
1/2 cup vegetable
shortening
1/2 t salt
2 cups all-purpose
flour
1 egg
1 t
baking powder
1 cup buttermilk
1/2 t
baking soda
1 t vanilla
1 t
cinnamon
1/2 t lemon extract
Preheat oven to 350 degrees F. Butter an 8-by-12-inch
oblong cake pan or a 9-inch-square pan. In a large mixing bowl, blend the
brown sugar, shortening, and flour until the mixture resembles coarse crumbs.
Remove and reserve 1 cup of the crumbs. Add the baking powder, baking
soda, cinnamon, cloves, and salt to the mixture in
the bowl: Blend. Add the egg, buttermilk, vanilla and lemon extract. Beat
at high speed for 2 1/2 minutes. Pour batter into prepared pan and smooth
on the top. Sprinkle with the reserved crumb mixture. Bake 35 minutes,
or until a wooden skewer inserted in the center comes out clean.
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Araby Spice Frosting
Makes about 2 1/2 cups
1/2 cup
butter, at room temperature
1
egg yolk
3 cups
powdered sugar
1 1/2 T
unsweetened cocoa
1 t
cinnamon
1-2 T
strong hot coffee
In a large bowl of an electric mixer, beat the butter
and egg yolk until fluffy. Slowly add the powdered sugar, cocoa, cinnamon
and enough hot coffee to make a smooth, spreadable frosting.
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Cream Cheese
Chocolate Cake
2 c Cake Flour;
Sifted
1 1/2 t Baking Soda
1 t Salt
6 oz Cream Cheese
1/2 c Vegetable Shortening
2 t Vanilla Extract
6 c Confectioners'
Sugar; Sifted
1/4 c ;Hot Water
4 oz Baking Chocolate
1/4 c Vegetable Shortening
3 ea Eggs; Large
3/4 c Milk
1 T Milk
Sift the cake flour, baking soda, and salt together
and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a
large mixing bowl. Beat, with an electric mixer set on high, until
light and fluffy. Add confectioners' sugar alternately with hot water
and chocolate (melted and cooled to room temperature) to cream cheese mixture,
beating well after each addition. Blend until smooth. Remove 2 cups
of the chocolate mixture and cover with plastic wrap. Reserve for frosting.
Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs,
one at a time, beating well after each addition. Add dry ingredients
alternately with 1/4 cup of milk, beating well after each addition.
Spread batter in 2 greased and waxed paper lined 9-inch round cake pans.
Bake in preheated 350 degree F. oven for 35 minutes or until cakes test
done. Cool in pans on racks for 10 minutes. Remove from pans;
cool completely on racks. Blend 1 T milk into the reserved chocolate mixture
for frosting. Place one layer on serving plate and spread with frosting.
Top with second layer and frost sides and top with remaining frosting.
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Waldorf
Red Velvet Cake And Frosting
----------------------------CAKE---------------------------------
1/2 c Shortening
2
Eggs
1 ts Vanilla
1 ts Salt
2 1/2 c Flour, all purpose; sifted -2
to 3 times
1 ts Baking soda
1 1/2 c Sugar
1/4 c Food coloring, red
2 tb Cocoa
1 c Buttermilk
1 tb Vinegar
-------------------------FROSTING-------------------------------
1 c Milk
5 ts Flour, all purpose
1 c Butter
1 c Sugar, powdered;
sifted
1 ts Vanilla
CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350øF for 25 to 30 minutes. Cool on cake racks.
FROSTING: Cook milk and flour until thick; cool in
fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture
a little at a time (make ahead of cake so that it has plenty of time to
cool). Beat well.
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Spiced
Chocolate Applesauce Cake
2 1/2 c Flour; Unbleached, Sifted
1/2 c Cocoa; Baking
2 t Baking Soda
1 t Cinnamon;
Ground
1 t Salt
3/4 c Vegetable Shortening
2 c Sugar
2 ea Eggs; Large
1 t Vanilla
1 c Applesauce
1 c Buttermilk
1/3 c ;Boiling Water
------------------CHOCOLATE FLUFF FROSTING-----------------------
2 oz Unsweetened Chocolate
1/2 c Confectioners' Sugar;
Sifted
1/4 c Butter Or Margarine;Softened
1 t Vanilla
2 ea Egg Whites; Large
1 c Confectioners'
Sugar; Sifted
Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares.
CHOCOLATE FLUFF FROSTING:
Melt chocolate over hot water. Cool to room
temperature. Blend together confectioners' sugar, butter, melted
chocolate and vanilla in a bowl and beat until smooth. In another
bowl, beat egg whites until soft peaks form, using an electric mixer at
high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a
time, until egg white mixture is glossy and stiff. Fold in chocolate
mixture into the beaten egg whites.
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Mayonnaise
Chocolate Cake 2
3 c Flour; Unbleached,
Sifted
1/3 c Cocoa; Baking
3 t Baking Soda
1/2 t Salt
1 1/2 c Mayonnaise Or Salad Dressing
1 1/2 c Sugar
1 1/2 c ;Cold Water
1 1/2 t Vanilla Extract
-----------------FLUFFY CHOCOLATE FROSTING----------------------
1 c Brown Sugar;
Packed
3 T Half And
Half Or Light Cream
3 T Butter Or
Regular Margarine
1/3 c Chocolate Chips; Semisweet
1/2 t Vanilla Extract
Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares.
FLUFFY CHOCOLATE FROSTING:
Combine brown sugar, light cream, and butter in a
saucepan. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate
chips and vanilla. Beat with electric mixer at high speed until of
a spreading consistency.
NOTE:
This recipe is included in this file as it is a classic
Chocolate Cake and I have looked for the recipe for years before finding
it.
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Chocolate Fudge
Cake 2
10 oz Baker's semi-sweet chocolate
-(do not substitute)
1/2 c Lightly salted butter
6 lg Eggs, separated,
at room temperature
1 c Granulated
sugar
2
To 4 tsp creme de cacao, Kahlua or dark rum
1/2 ts Vanilla
Butter and powdered cocoa for the pan
Frosting:
1 c Sour cream
at room temperature
14 oz Baker's semi-sweet
chocolate -(do not substitute)
Place oven rack in lower third of the oven, and preheat oven to 375 degrees. Butter an 8 inch springform pan, and coat with powdered cocoa.
Melt chocolate and butter in a double boiler over hot, but *not boiling*, water. (don't rush this step, chocolate burns easily)
Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4c of the granulated sugar. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. Add melted chocolate mixture to the yolk mixture. Beat until completely smooth. Add vanilla and liquor of your choice. Beat until blended.
Beat egg whites in mdm mixer bowl at high speed until soft peaks form. Gradually beat remaining 1/4 c granulated sugar into whites; continue beating until stiff but not dry peaks form. Fold whites *gently* but thoroughly into chocolate mixture. Pour batter evenly into pan; smooth top.
Bake 15 minutes. Reduce oven to 350 degrees;
bake another 15 minutes. Reduce oven temp to 250; bake 30 minutes longer
(total baking time is 1 hour). Turn off oven; prop open oven door
and allow cake to remain in oven for 30 minutes. Remove cake from
oven and cover top with
damp paper towelling; let stand 5 minutes.
Remove towelling and cool cake completely. Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter.
To make the frosting:
Melt chocolate in double boiler over hot but not boiling
water. Using a wooden spoon, mix in sour cream. Pour over the cake.
Let cool and harden.
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Black
Forest Cheesecake Delight
1 c Chocolate
Wafer Crumbs
3 tb Margarine, Melted
16 oz Cream Cheese Softened
2/3 c Sugar
2
Large Eggs
6 oz Semi-sweet Chocolate
Chips *
1/4 ts Almond Extract
21 oz Cherry Pie Filling
(1 Cn)
Frozen Whipped ToppingThawed
* Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate
and extract; pour over crust. Bake at 350 degrees F., 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
cheesecake with pie filling and whipped topping just before
serving.
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Cardamom Coffee
Cakes
1 1/2 c Milk
3/4 c Sugar
1/2 c Butter
3
Egg yolks
1 pk Cake yeast
6 1/4 c Sifted all-purpose flour
1/4 ts Salt
1 ts Cardamom
--------------------------TOPPING-------------------------------
2 tb Milk
6 tb Sugar
Scald milk and cool to lukewarm. Crumble yeast
into bowl, add 1 Tsp sugar and lukewarm milk.
Beat in 3 cups flour; beat until smooth. Cover
well and let rise until light and double in bulk,
1 - 1-1/2 hours.
Add soft butter, remaining sugar, salt, egg yolks,
cardamom and 3 cups flour. Mix thoroughly. Place remaining
1/4 cup flour on board or pastry cloth for kneading.
Turn out dough and knead until smooth and elastic.
Place in greased bowl. Cover well. Set aside to rise until
double in bulk, 1 to 1-1/2 hours.
Cut risen dough in half for two cofee cakes (braids).
Cut each half into 3 pieces. Roll each piece into a roll 16 inches
long. Pinch 3 rolls together at one end, braid and pinch other ends
together. Place braid on cookie sheet.
Make second braid and place on cookie sheet.
Let braids rise until double in bulk, about 45 minutes.
For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp
sugar.
Bake in moderate oven (375) 25 to 30 minutes.
Yield: 2 coffee cakes
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Fat-Free
Chocolate Cake By: Chef Norm
-Non-stick cooking spray
1 1/4 c Flour
1/2 c Unsweetened cocoa
1/4 c Cornstarch
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Sugar
1 c Water
3
Egg whites
1/2 c Corn syrup, light or
dark -Confectioners' sugar -(opt.)
Spray 9-inch square pan with cooking spray. In
large bowl combine next seven ingredients. In medium bowl stir sugar
and water until sugar is almost dissolved. Add egg whites and corn syrup;
stir until blended. Gradually add to dry ingredients, stirring until smooth.
Pour into prepared pan. Bake in 350 F oven 35 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack.
If desired, sprinkle with confectioners' sugar.
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Banana Passover
Sponge Cake
7
Eggs
1 c Sugar
3/4 c Cake Meal
1/2 ts Salt
1/4 c Potato Starch
1 c Chopped Walnuts
1 c Mashed Bananas
(2 ripe)
1/2 ts Vanilla
Beat yolks with sugar until creamy. Add the mashed
bananas, beat well. Whip egg whites until stiff (in different bowl).
Add cake meal, potato starch and salt to yolk mixture. Fold in egg
whites into this mixture. Add flavoring fold in gently. Bake at 325oF.
for an hour --more or less--. Use an angle food cake pan. Cool upside
down for about 30 minutes or until cooled. Cut in half with knife.
Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
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Passover
Citrus Sponge Roll
4 Eggs
1
Yolk
3/4 c Superfine Sugar
1
Lemon - juice & zest
1/2 c Sifted Potato Starch
1 pn Salt
3/4 c Sugar
3 tb Potato starch
3/4 c Orange Juice
1 tb Lemon Juice
3
Egg Yolks
2 tb Margarine
SPONGE ROLL: Preheat Oven to 350 degrees.
Beat egg whites until stiff, adding half the sugar gradually; set aside.
Using the same beater, beat the yolks while adding the remaining sugar,
until
mixture is very light. Stir lemon juice, rind, potato
starch and salt into yolks.
Gently fold in whites, starting with a quarter of the
mixture, then adding the rest. Gently spread onto a cookie sheet
lined with parchment paper and lightly sprayed with non-stick vegetable
oil
spray. Gently smooth the surface. Bake for 10
- 15 Minutes or until sponge has risen slightly and is lightly browned.
Remove from oven and turn cake out onto a clean cloth. Allow to cool. Spread Orange filling evenly over cake and gently roll up using cloth to help lift cake. Sprinkle with sugar &/or whipped cream - etc.
ORANGE FILLING: Combine sugar, potato starch,
orange juice and lemon juice in a saucepan and bring to a boil. Boil
1 minute, while stirring constantly. Remove from heat. In a
separate bowl, beat egg yolks. Stir a little bit of orange mixture into
egg yolks then add yolks to the sauce pan. Cook gently for one minute.
Stir in 2 tablespoons margarine, allow mixture to cool before using.
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Russian Coffee Cake
1/2 c Sugar
2
Eggs, well beaten
3/4 c Honey
2 tb Oil
1/2 c Hot dark tea
2 tb Whiskey
2 c Sifted flour
1 ts Cinnamon
1/2 ts Baking powder
1/2 ts Baking soda
3/8 c Chopped nuts
Grated rind of one lemon
Mix all ingredients together and beat well. Pour
into greased loaf pan which has been lined with waxed paper on the bottom.
Bake at 325 degrees for 45 minutes to an hour.
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