Todays Feature: Cake Recipes for 04-16-03

[Dee]

1. Coconut Sour Cream Cake:

 

l package butter-flavored cake mix

2 cups sugar

1 1/2 c. Cool Whip

16 oz. carton sour cream

12 oz. pkg. frozen coconut, thawed (don't substitute, this is important!)

 

Prepare cake mix according to directions, making two 8"layers; when cool, split both layers. Combine sugar, sour cream, and coconut, blending well. Chill. Reserve l cup of sour cream mixture for frosting; spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip. Spread on cake. Seal in an air-tight container and refrigerate for 3 days before serving. This cake will make you FAMOUS!

 

 

 

2. Amalgamation Cake:

 

Ingredients

1 (18.25 ounce) package white cake mix

8 egg yolks

2 tablespoons all-purpose flour

2 cups white sugar

1 cup butter

2 cups chopped walnuts

2 cups chopped pecans

2 1/2 cups raisins

1 (14 ounce) package flaked coconut

 

1 cup white sugar

1/2 cup hot water

2 egg whites

 

 

Directions

1 Bake white cake mix, following package directions, in two layers (either 8 or 9 inch).

2 Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick.

3 Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake.

4 Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).

5 In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake.

 

3. White German Chocolate Cake:

 

Ingredients

 

4 (1 ounce) squares white chocolate, chopped

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

1 cup chopped pecans

1 cup flaked coconut

4 egg whites

 

 

Directions

 

 

 

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.

2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.

3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.

4 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

 

4. Old Fashioned Kentucky Nut Cake:

 

Ingredients

 

2/3 cup shortening

2/3 cup white sugar

3 eggs

2 2/3 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1 cup milk

1 teaspoon vanilla extract

1 1/3 cups chopped walnuts

 

 

Directions

1 Sift together flour, salt, and baking powder.

2 In a large bowl, cream shortening and sugar until fluffy. Beat in eggs one at a time. Combine milk and vanilla, and add alternately with flour mixture to egg mixture. Fold in nuts. Pour into a greased and floured 9 x 13 inch cake pan.

3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool on a wire rack.

 

Frost with a buttercream frosting

 

 

5. Pineapple Crumbcake:

 

2 sticks (8 ounces) butter, softened to room temperature

1 1/4 cups sugar

1 egg

3 egg yolks

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 medium pineapple (2 to 2 1/2 pounds)

1/4 teaspoon cinnamon

 

Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the

bottom with waxed paper.

 

In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar

until light and fluffy. Add the whole egg and continue beating until well

blended. Gradually add the egg yolks, 1 at a time, beating well after each

addition. Beat in the vanilla.

 

Sift together 1 1/4 cups of the flour and the baking powder. Stir into the

butter mixture. Turn the batter into the prepared pan and spread evenly.

 

Cut the skin and eyes from the pineapple. Quarter and core the pineapple.

Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices

in concentric circles, overlapping slightly and leaving a margin of about

1 inch around the edge.

 

In a small saucepan over low heat, melt the remaining 1 stick butter. Let

cool slightly.

 

In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour

and the cinnamon. Pour the melted butter over the flour mixture and rub

together with your fingertips to form coarse, pea-size crumbs. Scatter

the crumbs evenly over the pineapple and better.

 

Bake the cake for 55 to 60 minutes, until a knife inserted in the center

comes out clean. Let cool in the pan for 15 minutes. Unmold onto a

plate and remove the paper. Invert back onto a rack to cool. Serve warm

or at room temperature.

 

 

6. Lady Baltimore Cake and frosting Recipe:

 

From a box of Swans Down cake flour

 

3 cups sifted cake flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 1/2 cups sugar

1 1/4 cups milk

1 teaspoon vanilla

4 egg whites

 

Sift flour once, measure, add baking powder and salt and sift together

three times. Cream butter thoroughly, add sugar gradually, and cream

together until light and fluffy. Add flour, alternately with milk, a

small amount at a time, beating after each addition until smooth. Add

vanilla. Beat egg whites until they hold up in soft peaks. Stir quickly

but thoroughly into batter. Bake in two greased 9 inch layer pans at 375F

for 25 to 30 minutes. Spread Lady Baltimore Filling between layers and

Lady Baltimore Frosting over tops and sides.

 

Lady Baltimore Frosting and Filling

 

2 egg whites, unbeaten

1 1/2 cups sugar

5 tablespoons water

1 1/2 teaspoons light corn syrup

1/2 teaspoon vanilla

6 figs

1/2 cup raisins

1/2 cup nuts, chopped

Candied cherries

 

Combine egg whites, sugar, water and corn syrup in top of double boiler,

beating with a whisk until thoroughly mixed. Place over rapidly boiling

water, beat constantly with whisk and cook 7 minutes, or until frosting

will stand in peaks. Remove from boiling water, add flavoring and beat

until thick enough to spread. For filling, scald figs and raisins and

chop. Add enough frosting to chopped fruit and nuts to make a filling

that will spread easily. Spread between layers. Spread remaining frosting

on top and sides of cake. While frosting is soft, sprinkle top of cake

with chopped cherries and additional chopped figs, raisins and nuts.

 

 

7. CHOCOLATE TORTE WITH WALNUTS (or hazel nuts)

============================

 

Ingredients:

------------

1/3 cup butter

2/3 cup fine granulated sugar

5 medium eggs, separated

1 whole egg

3 oz. semi-sweet chocolate

1 cup (or more) of grated walnuts or hazel nuts

 

Instructions:

-------------

Cream butter with sugar. Add egg yolks and whole egg mixing well. Melt

chocolate, cool slightly and add to the above mixture. Add the grated

nuts. Mix. Beat whites and fold them into the mixture.

 

Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs.

Put batter into pan and bake in preheated 350 F. oven for app. 50

minutes. Use the kniting needle test for donness. Cool and glaze.

 

Glaze:

------

3/4 cup apricot jam

4 oz sweet dark chocolate

1/2 cup sugar

4 Tblsp water

1 tsp vanilla

 

Instructions:

-------------

Cover top and sides of Torte with apricot jam. Melt the rest of the

ingra- dients over a low flame mixing constanly. Remove from heat and

poor over Torte.

 

8. MAYONNAISE CAKE

===============

 

Ingredients:

------------

1 C sugar

3 T cocoa

1 1/2 tsp soda

2 C flour

1 C mayo

3/4 C hot water

1 1/2 tsp vanilla

 

Instructions:

-------------

Mix sugar, cocoa, soda, flour. Add mayo, hot water, vanilla. Bake in

moderate oven. at 350 for 25 min.

 

 

9. MOIST CHOCOLATE CAKE

====================

(Serves 8)

 

Ingredients:

------------

1 1/2 cup flour

1/2 tsp. salt

1 cup white sugar

3 Tbs. cocoa powder

1 tsp. baking soda

1 tsp. vanilla extract

1 Tbs. vinegar

5 Tbs. soy margerine (I use vegetable oil) melted

1 cup cold water

1/2 cup semi-sweet chocolate bits (optional)

 

Instructions:

-------------

Using a fork, combine all ingredients except vanilla, oil and vinegar in

an 8" square pan. Stir in vanilla, vinegar, oil. Pour water over all.

Stir well.

 

350F oven for 30-35 minutes

 

 

 

10. SUGAR-FREE CHEESECAKE

=====================

 

Ingredients:

------------

1 pkg (8 oz.) Cream cheese, softened

1 1/3 cups milk

1 pkg (4 serving size) vanilla sugarfree pudding

Fresh fruit (I like to use either strawberries or blueberries)

1 prepared graham cracker pie shell

 

Beat cream cheese until smooth. Slowly add milk, beating until

creamy. Add pudding mix; beat until smooth and thickened. Pour

half of this mixture into the prepared pie shell. Spread a layer

of fresh fruit on top of this (if you use strawberries, chop them

into small pieces). Then spread remaining mixture on top of fruit.

Top with whole fresh fruit. Refrigerate. Enjoy!

 

 

11. STRAWBERRY CREAM CAKE

Ingredients:

 

Cake:

3 cups All Purpose Flour (750ml)

1 tbsp baking powder (15ml)

1 tsp baking soda (5ml)

1/2 tsp salt (2ml)

1/2 cup each butter and (125ml)

shortening, softened

1 1/2 cups granulated sugar (375ml)

3 eggs 3

1 tbsp grated orange rind (15ml)

2 cups pureed unsweetened (500ml)

strawberries,

(fresh or thawed)

1/2 cup plain yogurt (125ml)

 

Whipped Cream Topping:

2 cups whipping cream(35%) (500ml)

1/4 cup icing sugar (50ml)

1 tsp vanilla (5ml)

 

Fresh strawberries for garnish

 

Procedure:

 

Cake:

-In bowl, combine flour, baking powder, baking soda, salt.

-In separate bowl, using electric mixer, beat butter, shortening and sugar

until fluffy.

-Beat in eggs 1 at a time. Add orange rind. Fold in strawberries and yogurt.

-Gradually pour flour mixture into creamed mixture until well combined.

-Spoon butter into greased 9-in (3L) tube pan. Bake in 350F (180C) oven

60-70 minutes or until toothpick inserted comes out clean.

-Let stand in pan on wire rack until completely cool.

 

Topping:

-whip cream, gradually beating in icing sugar and vanilla.

-Cover cake with frosting.

-Spread over top of cake or individual servings.

-If desired, garnish with strawberries.

 

 

Cake Decorators Icing

1 cup of flour

1cup of shortening

1/2 tsp of salt

1/2 cup of water

- icing sugar

 

mix flour and shortening till fluffy and add salt. Add water a little at a time mixing after each addition. Add icing sugar a little at a time until desired consistency is achieved.

 

12. CRAZY CAKE

Yield: 9 Servings

 

1 1/2 c Flour

1 c Sugar

3 tb Cocoa

1/2 ts Salt

1 ts Baking soda

1 tb Vinegar

6 tb Oil

1 ts Vanilla

1 c Cold water

Mix flour, sugar, cocoa, salt and baking soda in an 8-inch square pan. Make three holes in the mixture. Put the vinegar in one, the oil in another and the vanilla in the third. pour cold water over all and stir to mix well. Bake at 350 deg f. for 25 minutes. Dust top with confectioners sugar.

 

13. Sour Milk Devil's Food Cake

 

2 c brown sugar

1 tsp baking powder

1/2 c shortening

1/3 c cocoa

2 well beaten eggs

1/4 tsp salt

1 c sour milk

1 tsp vanilla

1 tsp baking soda

2 1/2 c flour

Cream sugar and shortening. Add eggs and beat thoroughly. Add flavoring. Sift flour, measure and sift with baking powder, baking soda, cocoa, and salt. Add dry ingredients gradually with milk. Beat thoroughly, but lightly. Allow to stand a few minutes. Pour into well greased layer cake pan. Bake in moderate oven (375) for about 20 minutes.

 

 

 

Royal Icing w Eggs

3 egg whites (room temperature)

1 lb. powdered sugar

1/2 tsp. cream of tartar

 

Sift powdered sugar and cream of tartar. Combine all ingredients and whip 8 minutes at high speed.

Keep bowl covered with damp cloth while you work as it gets hard when dry. Good for Birthday cake decorations.

 

Royal Icing w Egg Replacer

7 Tbsp. water

4 Tbsp. meringue powder

1 lb. powdered sugar

1/2 tsp. cream of tartar

dash of salt

 

Beat together water and meringue powder. Sift powdered sugar, cream of tartar and dash of salt. Place all ingredients into large mixer bowl at once and whip 8 minutes or until icing holds strong peak. Decorate Cake. Store in a tightly covered container.

 

 

 

14. French Banana Cake

Categories: Fruits, Nuts/grains, Cakes

Yield: 10 servings

 

2/3 c Water

1 tb Vinegar

1 ts Baking soda

1 pk White cake mix

2 Eggs

1 1/4 c Very ripe bananas; mashed

2/3 c Walnuts; chopped

 

Don't be afraid to use almost black bananas (ripeness improves the flavor) and refrigerate cake for 24 hours before serving for peak taste experience. Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed (300 strokes by hand). Blend in nuts. Pour into greased and floured 9x13" pan. Bake at 350~ for 35 minutes (until toothpick comes out clean).

VARIATION: Two 9" layers - baking time 25 minutes Three 8" layers - baking time 30 minutes.

 

 

15. Title: CHERRY NUT CAKE

Categories: Cakes

Yield: 12 Servings

 

1 c MARGARINE

2 c SUGAR

4 EGGS

2 c FLOUR

1 JAR MARASCHINO CHERRIES, DRAINED, 8 TO 10 OUNCE

1 c CHOPPED NUTS (WALNUTS OR PECANS)

1 t VANILLA EXTRACT

1 t ALMOND EXTRACT

 

Cream margarine & sugar well. Add eggs one at a time, beating after each one. Fold in flour. Add nuts and cherries (cut in half). Add flavorings.

Bake at 325 degrees for 1 hour in greased and floured tube pan.

For a crustier cake on top, leave in oven 15 minutes after oven is shut off.

 

 

 

16. Pumpkin Cake

Recipe By : Frances Suther-The Grange Range

 

4 eggs

2 c pumpkin -- cooked

2 c flour

2 c sugar

1 c vegetable oil

2 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

Combine eggs, sugar, vegetable oil. Then add flour, cinnamon, baking soda, salt and pumpkin. Bake in tube pan at 350* for 1 hour 30 minutes.

 

17. Queen Elizabeth Cake

Yield: 10 Servings

 

CAKE

1 1/2 c Water

1 c Chopped pitted dates

1 c Sugar

1/4 c Butter, softened

1 Egg

1 t Vanilla

1 1/2 c Flour

1 t Baking powder

1 t Baking soda

1/2 c Finely chopped pecans

 

ICING

1/3 c Butter

3/4 c Desiccated coconut

2/3 c Brown sugar, well packed

1/4 c Whipping cream

 

For the Cake:

Mix water and dates in a small pot and bring to the boil. Lower the heat to low and simmer for about 7 minutes. Stir this mixture occasionally, while cooking, until it it smooth and quite thick. Allow to cool. Next, preheat the oven to 350F. Grease an 8" square cake pan. Cream sugar and butter well, and then add the vanilla and the egg. In another bowl, mix the flour, baking powder and soda together and then add this to the butter mixture, as well as the nuts and dates. Put mixture into the greased cake pan. Bake for about 45 min. until done. Allow to cool thoroughly.

 

For the Icing:

In a small pan, melt the butter, then add cream, coconut and sugar. Boil this mixture, then turn down to a simmer. Allow to simmer for about 6 minutes, or until a candy thermometer reaches about 235F. Allow it to cool slightly, then pour this icing over the cake.

 

 

18. Angel Food Ice Cream Cake

 

Yield: 15

 

1 Angel food cake (8 inches)

1/2 Gal Vanilla ice cream, slightly softened

2 qt Fresh strawberries

Sugar or Sugar substitute to taste

 

Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze.

Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Serves 15.

 

19. Title: Lazy Daisy Cake

Categories: Cake

Yield: 1 Servings

 

2 1/2 c Cake Flour; sifted

2 1/2 ts Baking Powder

1 ts Salt

1 c Milk

4 tb Butter; or shortening

1/4 ts Lemon rind; grated

2 ts Lemon juice

4 ea Egg

1 1/2 c Sugar

3/4 c Light brown sugar; firmly p

4 tb Cream

4 tb Butter; melted

8 oz Coconut; shredded

 

Sift flour once, measure, add baking powder and salt, and sift together

three times. Heat milk , butter, and lemon rind over low flame until butter

is melted (do not scald). Remove from fire and cool slightly. Add lemon

juice to eggs and beat until thick and lemon-colored; add sugar gradually,

and beat until light and fluffy. Add flour, alternately with warm milk

mixture, mixing quickly but thoroughly. Bake in greased pan, 10x10x2

inches, in moderate oven (350degrees F.) 35 minutes, or until done. Combine

brown sugar, cream, melted butter, and cocoonut and mix lightly until

thoroughly blended. Spread this mixture evenly over top of cake. Return

cake to oven and bake 11 to 15 minutes longer, or until brown sugar mixture

carmelizes. Cut in squares. This cake is delicious warm but it also be

served cold.

 

 

20. White Chocolate Fantasy Cake with Raspberry Filling

from Better Homes & Gardens

 

4 egg whites

1 3/4 cups all-purpose flour

1 Tbsp. finely shredded lemon peel

2 tsp. baking powder

1/4 tsp. salt

3 oz. white baking bar, chopped

3/4 cup half-and-half, light cream, or milk

1/3 cup margarine or butter

1 cup sugar

1 tsp. vanilla

4 egg yolks

1 cup fresh raspberries or sliced strawberries

3 Tbsp. raspberry liqueur (optional)

1 recipe White Chocolate Frosting

1/3 cup seedless raspberry jam

1 recipe White Chocolate Curls (optional)

1/2 cup fresh raspberries or sliced strawberries (optional)

Powdered sugar (optional)

 

In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, lemon peel, baking powder, and salt. Set flour mixture aside. Melt the 3 ounces white baking bar with 1/4 cup of the half-and-half, light cream, or milk in a small heavy saucepan over very low heat, stirring constantly till baking bar starts to melt. Immediately remove from heat and stir till baking bar is completely melted and smooth. Stir in remaining half-and-half, light cream or milk; cool. In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the white baking bar mixture, beating on low to medium speed after each addition just till combined. Wash beaters. In a medium miffing bowl beat the egg whites with an electric mixer on high speed till stiff peaks form. Gently fold the egg whites into the batter. Spread batter into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans.

Bake in a 350'F oven for 25 to 30 minutes or till a wooden toothpick inserted near the center of cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans. Cool cakes completely on racks. In a small bowl combine the 1 cup berries and raspberry liqueur, if using. Set aside till needed.

Prepare the White Chocolate Frosting. To assemble cake, place one cake layer on a cake plate. Drain liqueur from berries, if using, and drizzle liqueur over cake layer on plate. Stir jam to soften. Spread jam, over cake layer. Top with one-third of the White Chocolate Frosting. Spoon the 1 cup berries atop. Top the berries with remaining cake layer. Frost top and sides with the remaining frosting. Gently place the White Chocolate Curls on the frosting on top of cake or all over top and sides of the cake. At this point, you can carefully cover the cake loosely with, plastic wrap and chill, for up to 24 hours. Just before serving, sprinkle cake with the 1/2 cup berries and sift powdered sugar lightly over cake, if desired. Makes 10 servings.

White Chocolate Curls: Carefully draw a vegetable peeler across the broad surface of two or three 2-ounce white baking bars (or a 4- to 6-ounce chunk of white baking bar). This works best if baking bar is at warm room temperature. Use immediately or carefully place on paper towels in a covered storage container in a single layer. Store at room temperature or chill.

 

 

 

White Chocolate Frosting

used for White Chocolate Fantasy Cake with Raspberry Filling

(Fix it just before frosting the cake.)

 

4 oz. white baking bar, chopped

1 1/2 cups whipping cream

1 Tbsp. cold water

1/2 tsp. unflavored gelatin

3 Tbsp. sugar

 

Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking bar and 1/2 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till baking baking bar starts to melt.

Immediately remove from heat and stir till smooth. Cool completely. In a 1-cup glass measure combine the cold water and unflavored gelatin. Let stand for 2 minutes.

Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. In the chilled mixing bowl beat the remaining 1 cup whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over the whipping cream mixture. Beat till soft peaks form. Continue beating, gradually adding cooled baking bar mixture till stiff peaks form.

Do not overbeat! Use immediately to frost cake. Makes about 2 1/2 cups frosting.