Cakes

[patm099]

White Mayonnaise Cake

1 cup golden raisins
1 cup boiling water
1 tsp baking soda

Pour boiling water over raisins and soda. Let set until cool.

In a bowl, mix:

2 cups flour
1 tsp baking soda
1 cup mayonnaise
1 cup chopped nuts

Add raisin mixture and mix well. Pour into a greased 9 X 13"pan. Bake at 350 degrees for 45 minutes. Serve with a lemon sauce.

[BetK]

Barcardi Rum Cake

CAKE:
1 Cup chopped pecans or walnuts
1 pkg (2-layer) yellow cake mix
1 pkg Jell-O vanilla instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/2 cup Barcardi Dark rum

SYRUP:
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup Barcardi Dark rum

Sprinkle nuts in the bottom of greased and floured 10-inch tube pan

Combine cake mix, pudding mix, 1/2 cup water, eggs, oil, 1/2 cup rum in large bowl. Blend, then beat at medium speed for 4 minutes. Pour into pan . Bake at 325 for 1 hour. Cool in pan 15 minutes before inverting onto serving plate.

Meanwhile , make syrup by combing sugar, butter and 1/4 cup of water in saucepan. Cook and stir until mixture comes to a bowl. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring to boil. Invert cake onto serving plate and prick holes into the top. Carefully soon syrup over top of warm cake.

BetK

[BetK]

Apricot Brandy Cake

1 pkg yellow cake mix
1 pkg instant lemon pudding
3 eggs
2-3 lemons zested and juiced
2/3 cup apricot brandy
water for thinning
1 cup powdered sugar

Mix all together except powdered sugar
Bake in buttered floured bundt pan 45 minutes at 350º degrees.
Ice with powdered sugar and apricot brandy glaze (mix till smooth and pour over warm cake.

BetK

[BetK]

Peach Schnapps Cake

1 (18.25 ounce) box white cake mix
3/4 cup water
1 egg white
1 small box vanilla instant pudding mix
1/2 cup peach Schnapps

Put cake mix, water, egg white, pudding mix and peach Schnapps in a mixer bowl. Beat at high speed until the batter is thick and smooth.
Pour batter into a 13 x 9-inch baking pan, and bake at 350 degrees F for about 25 to 30 minutes.

Cool cake in pan for 10 to 15 minutes, then frost.

Frosting
1/2 cup peach Schnapps
1/4 cup (1/2 stick) butter
1/2 cup orange juice
2 1/2 cups confectioners' sugar
Boil all ingredients in a saucepan for 4 minutes. Punch holes in cake with a fork. Spoon frosting over cake.

BetK

[BetK]

Rum Cake (with apricot or peach nectar)

1 yellow cake mix
4 eggs
3/4 cup oil
6 oz. can apricot or peach nectar
small pkg. instant vanilla pudding
1 stick (1/2 cup) margarine
2/3 cup sugar
1/2 cup rum

Preheat oven to 325. Flour and grease a bundt pan.

Mix cake mix, eggs, oil, nectar and pudding mix. Blend well. Put in pan and bake for 50 minutes or till done.

Melt margarine in small saucepan and add sugar and rum. Simmer for a few minutes. Don't let it get thick.

When cake comes out of oven, spoon rum mixture over cake in pan. Let cool in pan for 10 minutes. When cool dust with powdered sugar.

BetK

[Aline]

Marble Cake

(2 loaves)

3 cups all-purpose flour
3 tsp baking powder
pinch of salt
1/4 lb plus 4 tbsp butter
1-1/2 cups sugar
3 large eggs
1 cup milk
1/2 cup molasses
1-1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger


Preheat oven to 350 F.

Sift together flour, baking powder and salt. Set aside.

Cream butter and sugar. Beat in eggs, 1 at a time. Add flour mixture alternately with milk. Beat batter for 30 seconds.

Pour half of batter into a bowl. Stir in molasses and spices. Pour light and dark batters alternately into 2 lightly-floured well-greased loaf pans. Bake for 45 minutes, or until done. Cool. Frost, if desired.

[Aline]

Angel Cake

(12 to 16 servings)

1 cup sifted cake flour
1-1/2 cups superfine sugar
1-1/4 cups (10 to 12) egg whites, at room temperature
1-1/4 tsp cream of tartar
pinch of salt
1 tsp vanilla extract
1/4 tsp almond extract


Preheat oven to 325 F.

Sift flour 4 times with 1/2 cup of sugar.

Beat egg whites until foamy. Add cream of tartar and salt and beat until soft moist peaks form when beater is withdrawn.

Add remaining sugar, about 2 tbsp at a time, beating it in after each addition. Add vanilla and almond extract.

Sift about 1/4 cup of flour-sugar mixture at a time over the meringue and cut and fold it in just until no flour shows.

Turn into an ungreased 10-inch tube pan and bake about 1 hour. Invert pan and let cake cool in pan.

[Aline]

Fat-Free Chocolate Cake

1-1/4 cups all-purpose flour
1 cup granulated sugar
½ cup cocoa, sifted
¼ cup cornstarch
½ tsp baking soda
½ tsp salt

4 egg whites (large)
1 cup water
½ cup dark corn syrup

Measure first 6 ingredients into medium bowl. Stir. Make a well.

Place egg whites, water and corn syrup in separate medium bowl. Whisk to mix. Pour into well. Stir until smooth. Turn into greased 9x9-inch pan.

Bake in 350 F oven for about 30 minutes until wooden pick inserted in center comes out clean. Cuts into 16 pieces.

1 piece contains: 138 calories; 3g protein; 0.3g total fat; 33g carbohydrate; 149mg sodium; 2g dietary fiber

[b-man]

Chef Jean’s Apple Cake with Caramel Sauce

Makes 12 servings

Ingredients:

1 1/2 cups vegetable oil
2 cups sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3 cups coarsely chopped Granny Smith apples, UNPEELED
1 cup walnuts
2 teaspoons vanilla

Caramel Sauce:

1 cup butter
2 cups light brown sugar
1 cup heavy cream



Preheat oven to 325 degrees F. Butter and flour a 10 inch Bundt pan.

Using an electric mixer, blend together the oil and sugar in a large bowl. Add eggs, 1 at a time, beating well after each addition.

Sift flour, soda, salt, nutmeg and cinnamon into egg mixture, beating thoroughly. The batter will be very stiff.

Fold the apples and walnuts into the batter with a spatula, then stir in the vanilla. Spoon batter into prepared pan.

Bake for 1 1/4 hours, or till a pick inserted in cake comes out clean. Place pan on a rack; let cool for about 1 hour.

To Make Caramel Sauce:

Melt butter in a heavy-bottomed saucepan set over medium heat. Stir in brown sugar. When sugar dissolves, add the cream, whisking to form an emulsion.

Gently turn cake out onto a plate. Pour about 1/2 cup of the warm sauce over the cake to form a glaze. Serve immediately, with a little of the remaining sauce spooned over each slice, or let the cake cool completely.

The sauce keeps well in frig, but it should be reheated before serving.



B-man

[b-man]

Faree cake


Ingredients:

2 cups flour
1/2 cup white sugar
2 teaspoons baking powder
pinch salt
1 large egg
250 gm (8-1/2 oz) butter (or margarine)
Vanilla essence
Apricot jam

Cream butter and sugar well.

Beat egg and vanilla essence and add.

Sieve flour, salt and baking powder and stir in. Mix well.
Put 2/3 in a greased sandwich tin. Add layer of apricot jam and grate the remainder 1/3 on top.

Bake at 350 deg F for 40 minutes.

Dust with icing sugar when cool.

B-man

[Aline]

Hot Frosted Gingerbread

1/2 cup shortening
1/2 cup strong hot coffee
2 eggs
1/2 cup sugar
1/2 cup molasses
1-1/2 cups sifted flour
2 tsp baking powder
1 tsp powdered ginger
1 cup confectioners' sugar
4 tbsp cream
1/2 tsp vanilla


Melt shortening in hot coffee.

Beat eggs and stir in sugar and molasses. Add shortening and coffee. Sift flour with baking powder and ginger and add. Mix well and spread 1/2 inch deep in greased pan. Bake 25 minutes in moderate oven (350).

Mix remaining ingredients and spread on hot gingerbread.

Makes 1 (8-inch) cake.

[Aline]

Sweetpotato Cake

1-1/2 cups sifted flour
2-1/2 tsp baking powder
1/3 cup shortening
2 eggs, well beaten
1 cup hot mashed sweetpotatoes
3/4 cup sugar
1/4 tsp salt
1 tsp nutmeg or cinnamon
1/2 cup milk
2 tbsp lemon juice


Sift flour and baking powder together.

Add shortening and beaten eggs to potatoes while still hot; add sugar, salt and nutmeg. Beat thoroughly. Add flour and milk alternately in small amounts, beating well after each addition. Add lemon juice.

Pour into greased loaf pan and bake in slow oven (325 F) for 60 to 65 minutes. Makes 1 (8x4 inch) cake.

[b-man]

Root Beer Cake

Cake:

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 cup root beer (do not use diet)
3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract

Frosting:

6 tablespoons root beer
1 1/4 cups confectioners' sugar
1/4 cup ( 1/2 stick) unsalted butter, softened
1/2 teaspoon pure vanilla extract

Heat oven to 350 degrees. Grease an 8-inch springform pan.

For cake, sift together the flour, baking soda and salt; set aside.
Put 1 cup root beer in a small saucepan; boil, uncovered, until it is
reduced to 1/2 cup, about 5 minutes. Cool to lukewarm.

Beat brown sugar and butter in large bowl of an electric mixer on
high speed until light and fluffy, about 2 minutes. Add the eggs, one
at a time, mixing well after each addition. Stop the mixer and add
the reduced root beer and vanilla. Mix just to combine. Fold in the
dry ingredients with a rubber spatula.

Transfer batter to prepared pan. Bake until a toothpick inserted in
the center comes out clean, 45 to 50 minutes. Cool 5 minutes. Poke
holes all over top with a toothpick. Brush with about 3 tablespoons
of the root beer. Remove the sides from the pan and cool cake
completely.

For frosting, mix remaining 3 tablespoons root beer, confectioners'
sugar, butter and vanilla in a small bowl to make a thin frosting.
Spread over top of cooled cake, letting it drip down the sides.

B-man

[b-man]

Triple Chocolate Cake


Ingredients:

One small box of chocolate pudding and pie filling (the kind you
cook, not instant)
2 cups of milk
1 chocolate cake mix (I use one with pudding in the mix)
1/3 cup oil
One 12 ounce package of chocolate chips
1/3 cup of nuts (I usually use walnuts)

Make the pudding as instructed on the package. As soon as it starts
to boil, remove from heat and add the dry chocolate cake mix and the
oil. Stir together until mixed.

Pour into greased 9 x 13 x 2 cake pan. Top with chocolate chips. Bake
at 350 degrees for 35 minutes. Remove from the oven. Top with
chocolate chips.


B-man

[patm099]

Texas Tornado Cake

2 tsp baking soda
1 1/4 cups sugar
2 cups fruit cocktail, undrained
2 cups flour
2 eggs, lightly beaten
1 cup black walnuts, chopped
1/2 cup brown sugar, packed

Mix together the above ingredients (except nuts and brown sugar) and pour into a greased/floured 9 X 13 pan. Mix brown sugar and nuts together and sprinkle on the batter. Bake for 40-45 minutes @ 325 degrees. Ice while hot using the following icing.

Icing:
1 stick butter
1/2 cup evaporated (canned) milk, undiluted
3/4 cup sugar
1 cup flaked coconut

Bring to a boil first three ingredients; boil for two minutes. Remove from heat and add coconut. Spoon icing over hot cake (soon as it comes out of the oven).

[b-man]

CAKE PAN SIZES

A recipe, calling for 2 to 2 1/2 cups of flour can be baked
in the following pan sizes.

4 (6 x 3 x 2-inch) mini pans
12 muffins (2 1/2 x 1 1/4-inch)
2 (8 x 4-inch) loaf pans
1 (9 x 5-inch loaf pan
1 (10-inch) springform pan
1 (10-inch) tube, kugelhopf, or decorative mold
2 (10-inch) deerback loaf pans
1 (9 x 13-inch) baking pan
2 (8 x 8-inch) baking pan
2 (10-inch) layer pans
1 (10-inch) fluted deep quiche pan
2 (1 1/2-quart) soufflé dishes
1 (8 x 12-inch fluted baking pan
2 (3-cup) heart molds

B-man

[yurisabri]

COCA-COLA CAKE

2 c. cake flour

2 c. sugar

2 sticks butter

1 c. Coca Cola

1/2 c. buttermilk

2 eggs

1 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla

1 1/2 c. mini marshmallows

Put flour and sugar in large bowl. Mix Coca Cola and cocoa; heat to a boil. Pour over flour and sugar and mix well with wooden spoon, do not use mixer. Add all other ingredients and mix well. Add marshmallows last. They will float on top. Put in 9 x 13 inch floured pan. Bake at 350 degrees for 45 minutes. Put icing on cake 10 minutes after it cools.

CAKE ICING:

1 stick butter

2 tbsp. cocoa

1/3 c. Coca Cola

1 (16 oz.) box powdered sugar

1 tsp. vanilla

Heat to boiling point: butter, cola and cocoa. Pour over powdered sugar and add vanilla. Mix and spread after cake cools
[b]

[b-man]

Pumpkin Cheesecake


Ingredients:

Crust
1 1/2 cups graham crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8-inch springform pan. Bake for 5 minutes at 350 degrees F. Set aside.

Combine cheese, sugar and vanilla in large bowl; mix until smooth with an electric mixer. Add pumpkin, eggs, and spices; beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut with dental floss. Serve with whipped cream.


B-man

[b-man]

Streusel-Topped Pumpkin Cheesecake


Ingredients:

Beat:
2 (8 ounce) packages cream cheese, softened
6 tablespoons granulated sugar
1 teaspoon vanilla extract

Add:
2 eggs

Spread mixture over bottom of 3 pre-bought graham cracker crusts.

Mix together:
4 eggs, slightly beaten
2 cup canned pumpkin
2/3 cup granulated sugar
1 teaspoon pumpkin pie spices
1 (12 ounce) can evaporated milk

Spoon pumpkin mixture over cheese mixture. Run knife side-ways through the two layers to marbleize. (Just enough to make thick swirls of cheese through the pumpkin.) Be careful not to break through the graham crusts. Bake 1/2 hour at 350 degrees F. Pull pies out of oven and add the streusel mix on top.

Blend streusel mix:
1/2 cup brown sugar
4 tablespoons flour
4 tablespoons butter
1 1/2 cups chopped nuts*

Return to oven for another 30 minutes or until knife is inserted and comes out clean. Let cool. Take one to dinner, keep one for home, and give one to your neighbor or co-worker.

* Pecans are best, but walnuts are good too.


B-man

[b-man]

Chocolate Cheesecake

A chocolate cheesecake is an impressive alternative to a vanilla cheesecake. This recipe calls for a walnut and graham cracker crust but you could use chocolate cookies if you prefer and leave out the nuts. Fresh berries are delightful with chocolate cheesecake but we chose to drizzle this cheesecake with chocolate syrup as we did with our Turtle Cheesecake.

You will need a nine or ten-inch springform pan for this recipe. The cheesecake pictured was baked and served in a nine-inch glass-base springform pan.

For the crust

2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tablespoons sugar
5 tablespoons butter, melted

For the filling

3 8-ounce packages of cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
4 ounces semi-sweet baking chocolate, melted

For the topping

Chocolate ice cream syrup


1. Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.

2. Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.

3. With your mixer on the low setting, drizzle in the melted chocolate and mix until combined. (If your filling is too cold, some of the chocolate may set up leaving chocolate flecks in the filling. That’s okay; the cheesecake will not be compromised and the flecks are actually quite attractive.)

4. Pour the cream cheese filling into the crust. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just barely jiggly. Because it is not as thick, a ten-inch cheesecake will bake more quickly than a nine.

5. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.

6. Prior to serving, drizzle the cheesecake with chocolate syrup.


B-man

[b-man]

Chocolate Amaretti Cake


Ingredients:

3/4 cup semisweet chocolate chips
1 cup slivered almonds
1 cup (2 ounces) amaretti cookies (*see Note)
2/3 cup sugar
1 stick (1/2 cup) unsalted butter, softened
2 teaspoons freshly grated orange zest
4 large eggs
Garnish with unsweetened cocoa powder

Heat oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray.

Microwave chocolate chips in a bowl, stirring every 30 seconds, until melted and smooth.

Put almonds and cookies in a food processor; pulse until finely ground. Transfer to a bowl. Put sugar, butter and orange zest in processor; process until smooth and creamy. With machine running, add eggs 1 at a time. Add almond mixture and melted chocolate; pulse until blended. Scrape into prepared pan.

Bake 35 minutes, or until top is firm and slightly cracked around the edges and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes before removing pan sides and cooling completely. Dust cake with cocoa.

* Note: If you cannot find amaretti cookies, you can substitute 1 cup broken savoiardi (crisp ladyfinger cookies) and 1/2 teaspoon almond extract.

B-man

[b-man]

Rhubarb Cake



Ingredients:

1/2 cup butter
1 1/2 cups brown sugar
1 egg, beaten
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 1/2 cups rhubarb, diced
1 teaspoon vanilla extract

Topping

1/2 cup chopped nuts
1/2 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter

Cream together butter, sugar and egg.

Combine in small bowl the buttermilk, baking soda and salt. Add the 2 cups of flour alternately with buttermilk to sugar recipe. Mix rhubarb and vanilla extract in. Pour into greased and floured 9 x 13-inch pan; sprinkle topping mixture on top. Bake at 350 degrees F for 40 minutes.

Topping: Mix all together.

For apple cake, use 2 cups chopped apples and only 1 cup brown sugar.

B-man

[b-man]

Pumpkin Dump Cake

Ingredients:

1 large can pumpkin
1 can evaporated milk
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
3 eggs, beaten
1 box yellow or white cake mix
1 1/2 cubes (3/4 cup) melted butter

Grease bottom of 9 x 13-inch cake pan. Combine first 6 ingredients. Pour into pan. Sprinkle cake mix over top evenly. Drizzle melted butter over all. Bake at 350 degrees F for 50 minutes. Test as for pumpkin pie for doneness.

B-man

[b-man]

Caramel Apple Pudding Cake


Ingredients:

2 medium Granny Smith apples, peeled, cored, and thinly sliced (2 cups)
3 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoon butter (no substitutes), melted
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon butter (no substitutes)

Preheat oven to 350 degrees F.

Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.

Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla extract; mix well. Stir in nuts. Spread batter evenly over apple mixture.

Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.

Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel apple mixture from the pan over each portion.

B-man

[b-man]

Marshmallow Fluff Cheesecake


Ingredients:

3 (8 ounce) packages cream cheese, softened
1 (7 1/2 ounce) jar Marshmallow Fluff
2 large eggs
3 tablespoons all-purpose flour
1 unbaked graham cracker crust or 9-ounce ready-to-use crust,
or graham cracker crust mixture pressed into a greased
9-inch spring-form pan

Heat oven to 350 degrees F.

In a large mixing bowl, beat cream cheese, Marshmallow Fluff, eggs and flour until smooth. Pour into prepared crust shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour.

Remove to wire rack and cool completely. Refrigerate at least 4 hours or overnight before serving.

Delicious erved with raspberry or strawberry sauce.

Makes 12 to 14 servings.

B-man

[b-man]

Butterscotch Rum Pound Cake

A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake.

Servings: 24

Ingredients:

1 (11 ounce) package butterscotch flavored morsels, divided
1 (18.25 ounce) box yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup (1/2 stick) butter or margarine, softened
1 cup finely chopped walnuts or pecans

Glaze

Remaining butterscotch morsels
1 to 2 tablespoons milk
Chopped nuts (optional)

Cake: Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan.

Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared Bundt pan.

Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.

Glaze: Microwave remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (70%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.

B-man

[b-man]

Doc's Fruit Cake

This is one of my Dad's specialties, and he made them in September or October so they would have plenty of time to age and mellow out. It was a ritual to open them all up every couple weeks and pour in a little more sweet sherry, brandy or rum. The finished fruitcake is very dark, rich and sweet, almost more like a fruit candy than the usual fruitcake. These are the kind of fruitcakes that are eaten, and appreciated. The recipe below makes half a dozen or so individual fruitcakes, and can easily be doubled or tripled.

To start the fruitcakes, take a large mixing bowl. In it, mix together well:

1 pound crushed graham crackers
1 pound raisins
1 pint mixed candied fruit
4 cups walnuts, pecans or other such nuts, roughly chopped

Then, in a saucepan add:

3/4 cup milk

Scald gently and stir in:

1 pound marshmallows

Mix till smooth, then dribble into the graham cracker mixture, mixing gently but well until the marshmallow and milk is evenly distributed throughout. Next, line your mold with a sheet of plastic wrap. Small loaf pans, bowl or decorative aspic molds all work well. Pack the fruitcake mix firmly into the mold. If you like, you can decorate the bottom of the mold, (which will be the top of the fruitcake), with glace fruit and/or a few whole nut meats before you add the fruitcake mix. Next, bring up the plastic wrap around the cake to make an airtight seal.

Do the same with the rest of the fruitcake mix. When you are done you should have a half dozen or so individual fruitcakes. Now wrap each fruitcake in a layer of freezer wrap or heavy aluminum foil and seal. Store the fruitcakes in a cool dark place that is safe from vermin. Every couple weeks, open the fruitcakes, sprinkle on an ounce or so of sweet sherry, rum, brandy or whiskey, and reseal. These are best after they have had a chance to age for at least a couple months, and as long as six to eight months of age is fine.

B-man

[b-man]

Surprising Carrot Cake


Ingredients:

In a large bowl mix well:

2 large eggs
3/4 cup Best Foods Mayo (Hellmann's)
1 (8 ounce) can crushed pineapple in own juice, undrained.
2 cups shredded carrots
3/4 cup walnuts
1/2 cup raisins (I use golden )
Optional: 1/2 cup coconut

Separately mix well:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups sugar

Mix dry ingredients into the wet by hand just till mixed, don't over-beat.

Bake at350 degrees F in greased and floured pan - 2 (9-inch) pans or 1 (9 x 13-inch) pan for 30 to 35 minutes.

When completely cool frost and refrigerate. (Frosting recipe below or use whipped cream.)

Frosting
1 stick (1/2 cup) butter
1 (8 ounce) package Philadelphia cream cheese
(I use reduced fat)
2 teaspoons real vanilla extract
2 cups powdered sugar

B-man

[b-man]

Sopapilla Cheesecake


This is a wonderful!!!

Ingredients:

1 can crescent rolls
2 (8 ounce) packages cream cheese
1 teaspoon vanilla extract
1 cup granulated sugar
3 tablespoons butter
Cinnamon

Press half of the crescent rolls in the bottom of an 8-inch cake pan or springform pan.

Mix cream cheese, vanilla extract and sugar. Smooth out over the crust. Add the other half of the crescent rolls on top. Cut butter in small pieces and place on top. Sprinkle with cinnamon.

Bake at 350 degrees F for 30 minutes...until golden brown.

B-man

[b-man]

Gooey Toffee Butter Cake


Ingredients:

Cake

1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling

1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat the oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan.

For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla extract. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

B-man

[b-man]

Banana Chocolate Bundt Cake


Ingredients:

1 2/3 cups sifted all-purpose flour
1/3 cup Dutch processed cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2 medium ripe bananas
1 cup butter or margarine, softened
1 1/2 cups granulated sugar
4 eggs
1/4 cup sour cream
1/4 cup milk

Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch angel food tube pan.

Sift flour, cocoa, salt and soda together. Mash the bananas with fork.

Cream butter and sugar until light. Add sour cream and bananas to butter and sugar.

Beat the eggs until well blended. In four stages, beat eggs into butter-sugar-sour cream-banana mixture. Blend in half the flour-cocoa mixture. Stir in the milk and remaining flour. Mix only until evenly blended. BE CAREFUL NOT TO OVER-MIX BATTER. Spoon into prepared pan and bake 30 minutes on the lowest level of your oven. Rotate cake, moving the back to the front. Continue baking until a wooden pick pulls out clean from the center - about 30 minutes more. Let cool in pan 5 minutes on a rack. Turn out on rack and cool before serving.


B-man

[b-man]

Salty's White Chocolate Mousse Cake



Makes one 9-inch cake.

Cake

3 cups cake flour, plus extra for dusting cake pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, at room temperature, cut into 8 pieces
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup whole milk
8 large egg whites, at room temperature
1 pinch cream of tartar

Glaze

3 tablespoons red-currant jelly, whisked until it reaches
spreading consistency

Icing

12 ounces white chocolate, coarsely chopped
(see shopper's note)
4 cups whipping cream, chilled

Garnish

1 pound white chocolate, room temperature, shaved into
curls (use vegetable peeler) or substitute sweetened
coconut or white sprinkles

To prepare oven, baking pans: Preheat oven to 350 degrees F. Grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides with flour. Tap out excess.

To mix cake: Sift together flour, baking powder and salt. Set aside.

In large bowl and using electric mixer at low speed, beat together butter and sugar until coarsely blended. Increase speed to medium. Beat until light and creamy. Add vanilla, then flour mixture alternating with milk. Beat until well combined.

In separate bowl, beat egg whites with cream of tartar at medium-high speed until they hold soft peaks. Using rubber spatula, gently fold one-third of egg whites into cake batter until well blended, using a cutting motion through middle of batter and turning bowl as you work. Gently fold remaining whites into batter until just combined. (Note: Do not over-mix.)

To bake cake: Divide batter evenly into prepared pans. Bake in center of oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 20 minutes. Turn out onto racks to cool completely. Remove paper. Using serrated knife, cut off top brown part on each layer, making sure layers are flat and even.

To prepare mousse: In double boiler or stainless steel or glass bowl over saucepan filled with simmering water, heat 12 ounces white chocolate until almost melted. Remove pan from heat. Stir until completely melted. Cool to room temperature. Using electric mixer, whip cream in large mixing bowl until stiff peaks form. Working quickly, gently fold melted chocolate into cream.

To assemble: Place 1 cake layer on plate. Using pasty brush, quickly glaze top with thin layer of jelly. Working quickly, cover jelly with one-third of mousse. Top with cake layer. Add glaze and mousse. Top with final layer. Ice top and sides with remaining mousse. Gently press white-chocolate curls into mousse, covering entire cake. Refrigerate for at least 1 hour to set.

Shopper's note: When buying white chocolate, look for a product that contains cocoa butter and avoid those labeled as "artificial chocolate" or "chocolate-flavored."


B-man

[b-man]

Strawberry Topped Sour Cream Cake



Ingredients:

Cake

1/3 cup butter, softened
1 cup granulated sugar
3 egg whites
1/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk

Topping

1 (10 ounce) package frozen sliced sweetened strawberries, thawed
1 tablespoon cornstarch
Whipped cream

Heat oven to 350 degrees F.

Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg whites; continue beating until light and fluffy. Stir in sour cream and vanilla extract. Reduce speed to low; add flour, baking powder, salt and milk. Beat just until combined.

Spread batter into greased and floured 8-inch square baking pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Meanwhile, combine strawberries and cornstarch in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture boils and thickens (4 to 5 minutes). Cool 15 minutes.

Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate until chilled (at least 2 hours). Serve with whipped cream.

B-man

[b-man]

Murphy's Bonzo Cake



20 servings

Ingredients:

Brownie

1/3 cup semisweet chocolate chips
1 1/3 cups granulated sugar
1 cup (2 sticks) butter, melted
3 eggs
1 cup cake flour
3 tablespoons cocoa powder

Cheesecake

1 pound, 5 ounces cream cheese, at room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

Chocolate Mousse

1 pound, 3.5 ounces (4 cups) semisweet 56 percent chocolate, chopped
10 pasteurized egg yolks
1/2 cup granulated sugar
3 cups heavy cream

To prepare the brownie: Preheat oven to 300 degrees F. Line a 10-inch baking pan with 3-inch sides with parchment paper and spray the sides with cooking spray.

In a large bowl, combine chocolate chips and sugar. Add melted butter and mix with an electric mixer for 2-3 minutes. Add the eggs one at a time and stir after each addition until well combined.

Sift the cake flour and cocoa and add to the mixture. Scrape the sides of the bowl and beaters to combine. Mix until it is a smooth paste. Pour into the baking pan and bake for 45 minutes, or until the center springs back when pressed.

Let the brownie cool completely, then run a knife around the edges to loosen and remove from pan. Turn upside down into a clean 10-inch baking pan with 3-inch sides lined with parchment or a similar size springform pan.

To prepare the cheesecake: Preheat oven to 285 degrees F.

With an electric mixer, beat cream cheese. Add sugar and continue to mix. Scrape the sides of the bowl and beaters to combine and eliminate lumps.

Add the eggs one at a time and stir after each addition. Add vanilla extract and mix 1 minute. Pour on top of the cooked brownie in cake pan. Bake the cheesecake/brownie on a rimmed sheet or baking pan in a 1/2 inch water bath for 45 minutes. The top should feel firm to the touch. Let cool completely.

To prepare the chocolate mousse: In a double boiler or bowl over simmering water, melt the chocolate.

In a separate bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy.

Slowly alternate the addition of cream and melted chocolate to the egg yolks. Beat until soft peaks form. Pour the chocolate mousse on top of the cheesecake (you might have some extra mousse). Smooth the surface to avoid air pockets.

Refrigerate until the mousse sets, about 3 hours. If not using a springform pan, run a knife around the edges to loosen. Heat the bottom and the sides of the pan on the stovetop for a few seconds. Turn it upside down on a piece of plastic and cardboard. Shake the pan, and the cake should slowly come out. Flip it back on a piece of cardboard or serving plate and remove the plastic.

Per serving: 652 calories (percent of calories from fat, 63), 8 grams protein, 56 grams carbohydrates, trace fiber, 48 grams fat (28 grams saturated), 260 milligrams cholesterol, 217 milligrams sodium


B-man

[b-man]

Italian Cheesecake


Ingredients:

4 (8 ounce) packages cream cheese, softened to room temp
(Don't use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup sugar
1 (16 ounce) container sour cream
2 tablespoons sugar
3 tablespoons vanilla extract
1 box graham cracker crumbs
Melted butter

First off, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together." Press the crumbs all along the bottom and sides of your springform pan.

Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing...no more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees F for 25 minutes. Once again, the timing is very important, no more and no less.

Next, set your mixer on "whip" and mix together the 1 container of sour cream, the 2 tablespoons of sugar and the 3 tablespoons of vanilla extract. Mix for exactly 10 minutes. Gently pour this on top of the cheesecake, then bake in a 425 degree F oven for 5 minutes. Put in fridge overnight. Voila!

_______________________________________________

Torta di Ricotta (Italian Cheesecake)

For the crust

2 1/2 cups (250 g) flour
2/3 cup (125 g) unsalted butter or rendered lard
2/3 cup (125 g) sugar
3 yolks

For the filling

2/3 pound (300 g) fresh ricotta
2/3 cup (125 g) sugar
The grated zest of half an orange
2 yolks
1/4 pound (100 g) finely minced candied melon peel - you can use
other candied fruit if need be
1/2 teaspoon vanilla extract

Mix the flour and sugar and cream the butter. Combine the ingredients of the dough, using a pastry cutter and working the dough as little as possible with your hands. Form it into a ball and let it sit in a cool place for an hour.

In the meantime, put the ricotta through a strainer, combine it with the sugar, and beat the mixture with a fork until it is smooth and creamy. Lightly beat the yolks and work them into the mixture a bit at a time, and finally stir in the minced candied fruit.

Divide the dough into two unequal pieces. Use the larger one to line a buttered 8-inch pie pan. Fill the pie with the filling, cover it with the second piece of crust, tamping down around the edges, and bake it in a moderate oven for about an hour. Let it cool, remove it from the pie pan, and dust it with powdered sugar.

_______________________________________________

Italian Cream Cheese Cake


Ingredients:

1 stick margarine
1/2 cup oil
2 cups sugar
2 cups plain flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 small can coconut
1 cup pecans, chopped
5 egg whites beaten (use yolks in cake)

Frosting

1 (8 ounce) container cream cheese
1/2 stick butter (soften)
1 box powdered sugar
1 teaspoon vanilla extract
1 cup nuts, chopped

Cream margarine and oil until smooth. Add sugar. Beat until smooth. Add egg yolks, one at a time.

Sift flour and baking soda together. Add alternately with buttermilk mixing well. Add vanilla extract, coconut and pecans. Fold in egg whites (beaten stiffly). Bake in 3 well greased cake pans for 30 minutes at 350 degrees F. Leave in pans for 5 minutes.

Frosting: Cream butter and cream cheese until smooth. Add sugar a little at a time. Mix well. Add vanilla extract and continue to beat until smooth. Allow cake to cool before frosting. Sprinkle top of cake with nuts.


B-man

[b-man]

Cherry Supreme Cheesecake


Ingredients:

8 ounces cream cheese
1 cup Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can cherry pie filling
1 graham cracker pie crust

Soften cheese at room temperature. Beat in milk, lemon juice and vanilla extract. Pour into pie crust. Chill until set.


B-man
After cheesecake has set, pour pie filling over top. Keep refrigerated.

[b-man]

Texas Pineapple Cake


Ingredients:

3 eggs
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1/2 cup chopped nuts

Mix together eggs and sugar.

Sift together flour, baking soda and salt. Add to egg mixture. Add crushed pineapple and nuts. Pour into greased and floured jellyroll pan. Bake at 350 degrees F for 20-30 minutes.

Mix frosting and spread over cake while warm.

Frosting

8 ounces cream cheese, softened
1 pound confectioners' sugar
4 tablespoons butter
1 teaspoon vanilla extract
Beat together until smooth.



B-man

[b-man]

Fruitcake


Ingredients:

4 1/2 cups chopped pecans
3 1/2 cups chopped walnuts
2 pounds dates, chopped
1 pound candied cherries, cut up
1 pound candied pineapple, cut up
2 (14 ounce) cans sweetened condensed milk
2 (4 ounce) cans shredded coconut

Combine pecans, walnuts, dates, cherries (reserve a few whole cherries for decoration), pineapple, condensed milk, and coconut. Mix with hands. Turn into a greased and floured 10-inch tube pan. Bake at 225 degrees F about 1 1/2 hours. (Cake is done when no milk oozes out when pressed with finger.)

Decorate with reserved cherries if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.

Note: No mistake! There is no flour in this cake. Enjoy!

B-man

[b-man]

Chocolate Fudge Kahlua Cake


Ingredients:

1 (18.25 ounce) chocolate fudge cake mix (with pudding in mix)
16 ounces sour cream
1/4 cup cooking oil
1 (12 ounce) package semi-sweet morsels
2 eggs
1/2 cup Kahlua

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

Combine ingredients; with electric mixer; beat about 4 minutes. Pour into prepared pan and bake for 50 minutes or until cake tester (or wooden pick) inserted comes out clean. Cool in pan 15 - 20 minutes; turn onto cake plate.

Chocolate Kahlua Glaze

1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon margarine, softened
1 tablespoon Kahlua
1 tablespoon water

Away from burner, but in small saucepan, combine glaze ingredients, stir until smooth and creamy; over low heat, warm glaze 3 - 5 minutes; stir often. Drizzle over warm cake. Allow glaze to cool before serving.

Yields 12 - 16 servings.

B-man

[b-man]

Favorite Carrot Cake


Ingredients:

1 1/2 cups vegetable oil
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrots (can do them in a food processor)
1 (8 ounce) can crushed pineapple - drained or half of large can
1/2 cup chopped pecans or walnuts
Cream Cheese Frosting ( Recipe follows )

Grease bottom and sides of 9 x 13-inch cake pan, sprinkle with sugar.

Beat first 3 ingredients with mixer at medium speed until well blended

Combine flour, and next 5 ingredients and add to oil mixture, beating at low speed until well blended. Stir in carrots, pineapple and nuts.

Pour into prepared pans.

Bake at 350 degrees F for 40 minutes or until wooden pick inserted in center comes out clean. Cool completely before icing.

Cream Cheese Frosting

1 cup butter or margarine
1 8 ounces cream cheese
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Beat butter and cheese until well blended, gradually add sugar and extracts, beating well.

Yields 4 cups.

B-man