Cakes

[Kitchen Witch]

Lemon Pound Cake

3 cups sugar
1 1/3 cups shortening
6 eggs
1 cup milk
3 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
2 tsps. lemon flavoring

Cream the sugar and shortening together, then add the eggs one at a time, mixing well after each one. Next add the milk and flavoring. Sift together the flour, baking powder, and salt then add in thirds. Pour into a greased and floured tube pan and bake at 325 for 1 1/2 hours.

[ladyseville]

Raspberry Fudge Cake

1 C. All Purpose Flour
3/4 t. Baking Powder
1/4 t. Salt
4 oz. Unsweetened Chocolate Squares
4 oz. Semisweet Chocolate Squares, divided
3/4 C. Butter or Margarine
3/4 C. Sugar
1 C. Seedless Raspberry Jam, divided
1/4 C. Cherry Liqueur or Maraschino Cherry Juice
3 large Eggs
1 T. Butter or Margarine
Fresh Mint Sprigs for Garnish

Grease a 9-inch springform pan, and dust with cocoa, set aside.

Combine flour, baking powder, and salt, set aside. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.

Whisk together sugar, 3/4 C. jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until set.

Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.

To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.

Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.

[ladyseville]

Banana Split Cake

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine - melted
16 ounces cream cheese - softened
1 cup sugar
1 teaspoon vanilla
3 large banana - sliced
20 ounces crushed pineapple - well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries - drained and halved

Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350° F. for 15 minutes. Let cool.

Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust.

Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries.

Cover and refrigerate for 6 hours or overnight.

[ladyseville]

South Florida Tropical Poundcake

Tropical Poundcake:

3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
3 eggs
4-1/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated rind of 1 lemon
1 (16-ounce) can pineapple chunks in juice, drained reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped

Crunchy Topping:

1 cup dried banana chips, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans

Preheat oven to 325° F. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.

In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)

To make topping: In a small bowl, blend all topping ingredients together. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from pan and slice.

Makes 10 to 12 servings.

[Kitchen Witch]

Molasses Pound Cake

1 cup shortening (melted)
1 cup brown sugar
1 cup molasses
1 cup cold coffee
3 eggs
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
3 cups plain flour

Cream the sugar and shortening then add the molasses and coffee, mixing well. To this add the eggs, spices, salt and soda, mix well again. Add the flour a little at a time until well blended. Bake in a greased and floured tube pan at 350 for one hour.

[Kitchen Witch]

3-Nut Upside-Down Cake

* 1/4 cup butter
* 1/4 cup packed dark brown sugar
* 2/3 cup light-colored corn syrup
* 1/4 cup whipping cream
* 1/2 cup chopped pecans
* 1/2 cup chopped walnuts
* 1/2 cup chopped macadamia nuts
* 1-1/3 cups all-purpose flour
* 1/3 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/3 cup butter, softened
* 1 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 2/3 cup milk


Directions

1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; grease foil. In a small saucepan melt 1/4 cup butter over medium heat. Stir in brown sugar. Cook and stir until sugar is dissolved. Stir in corn syrup and cream. Bring just to boiling. Stir in nuts. Spread in pan.

2. Combine flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt; set aside. In a large mixing bowl beat 1/3 cup butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 at a time, beating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Pour into pan, being careful not to disturb nuts. Bake for 45 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on plate. Serve at room temperature. Makes 9 servings.

[Kitchen Witch]

Chocolate Cookie Cake

* 2-2/3 cups all-purpose flour
* 2-1/4 cups sugar
* 1-1/4 teaspoons baking soda
* 3/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1-1/3 cups milk
* 1 8-ounce carton dairy sour cream
* 5 ounces unsweetened chocolate, melted and cooled
* 1/3 cup butter, softened
* 3 eggs
* 2 teaspoons vanilla
* 1 recipe Cookie Filling (see recipe below)
* 1 recipe Chocolate-Sour Cream Frosting (see recipe below)
* 4 chocolate sandwich cookies, crushed



1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round cake pans. Set pans aside.

2. In an extra-large mixing bowl combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla. Beat with an electric mixer on low speed about 1 minute or until mixture is combined. Beat on high speed 3 minutes, scraping sides of bowl occasionally.

3. Place half of the batter in a medium bowl; cover and chill. Divide remaining half of batter evenly between the prepared pans. Bake in a 350 degree F oven for 20 to 25 minutes for 9-inch layers and 25 to 30 minutes for 8-inch layers or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool layers thoroughly on wire racks.

4. Wash the 2 cake pans. Grease and lightly flour pans. Divide reserved, chilled batter evenly between pans. Bake and cool as directed above.

5. Prepare Cookie Filling, reserving the 3/4 cup filling (without crumbs) for the cake garnish.

6. To assemble the cake, put a cake layer on a serving plate and top with one-third of the remaining cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with another one-third portion of the cookie filling. Add another cake layer and spread with remaining cookie filling. Top with remaining cake layer.

7. Prepare the Chocolate-Sour Cream Frosting. Spread top and sides of cake with frosting. Stir reserved Cookie Filling and enough milk (about 2 to 3 teaspoons) to make it a drizzling consistency. Spoon onto center top of cake. Carefully spread filling to force some down sides of cake. Garnish top of cake with the 4 crushed chocolate sandwich cookies. Cover and chill to store. Makes 16 servings.

Cookie Filling: In large mixing bowl combine 4 cups sifted powdered sugar; 1/3 cup butter, softened; 2 tablespoons milk; and 1 teaspoon vanilla. Beat with electric mixer on low speed until combined; beat on medium speed until very smooth. Beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. Set aside 3/4 cup of mixture. Crush 10 chocolate sandwich cookies; stir into remaining mixture.

Chocolate-Sour Cream Frosting: In a saucepan melt one 6-ounce package (1 cup) semisweet chocolate pieces and 1/4 cup butter over low heat, stirring frequently. Cool about 5 minutes. Stir in 1/2 cup dairy sour cream. Gradually add 2-1/2 cups sifted powdered sugar, beating until smooth and easy to spread.

[Kitchen Witch]

Black Forest Cherry Cake Roll

* 1/4 cup sugar
* 1 tablespoon cornstarch
* 2 tablespoons water
* 1 cup frozen, pitted tart red cherries
* 1-1/2 teaspoons cherry liqueur or brandy
* 1/3 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/4 teaspoon baking soda
* 4 egg yolks
* 1/2 teaspoon vanilla
* 1/3 cup granulated sugar
* 4 egg whites
* 1/2 cup granulated sugar
* Sifted powdered sugar
* 1/3 cup sugar
* 2 tablespoons water
* 2 slightly beaten egg yolks
* 1-1/2 teaspoons cherry liqueur or cherry brandy (optional)
* 1/2 teaspoon vanilla
* 1/2 cup unsalted butter, softened
* 1/4 cup semisweet chocolate pieces, melted and cooled
* Chocolate curls (optional)


1. For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.

2. For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

3. Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.

4. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.

5. For chocolate buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.

6. To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over butttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.

7. To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings.

Make-ahead tip: Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling.

[Kitchen Witch]

Chocolate-Zabaglione Cake with Cherries

* 1 tablespoon softened butter
* All-purpose flour
* 1 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/8 teaspoon baking powder
* 1/8 teaspoon baking soda
* 4 eggs
* 3/4 cup granulated sugar
* 4 ounces semisweet chocolate, chopped, or semisweet chocolate pieces
* 2 tablespoons cold water
* 1 teaspoon unflavored gelatin
* 4 egg yolks
* 1/4 cup granulated sugar
* 1/2 cup dry Marsala
* 3/4 cup whipping cream
* 1 15-ounce can pitted dark sweet cherries in heavy syrup
* 1 cup whipping cream
* 1 tablespoon granulated sugar
* 1/4 teaspoon vanilla
* Unsweetened cocoa powder
* Drained canned pitted dark sweet cherries (optional)



1. For the sponge cake, preheat oven to 375 degrees F. Grease the sides and bottom of a 9-inch round springform pan with 2-1/2- to 3-inch sides, using some of the softened butter. Line bottom of pan with parchment paper. Butter the paper and flour the pan; set aside.

2. In a small bowl, stir together 1 cup flour, 1/4 cup cocoa powder, baking powder, and baking soda; set aside. In a large heatproof bowl, whisk together 4 eggs and 3/4 cup sugar. Add 1 to 2 inches of water to a large saucepan or 4-quart Dutch oven; bring to boiling. Reduce heat. Set bowl with eggs and sugar over simmering water in pan, making sure the bowl does not touch the water. Heat and whisk the egg mixture constantly for 10 to 15 minutes or until egg mixture is thickened and nearly double in volume. Or beat the egg mixture with an electric mixer on medium speed for 5 minutes or until egg mixture is thickened and nearly double in volume. Carefully remove the bowl from over the heat. With a large rubber spatula, gently fold the flour mixture into the egg mixture. Spread batter into the prepared springform pan.

3. Bake 15 to 18 minutes or until top of cake springs back when lightly touched and edges of cake just begin to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. Loosen and remove sides of pan; cool cake completely.

4. For the zabaglione filling, in a small saucepan, melt the chocolate over low heat, stirring until smooth; set aside. Pour the cold water into a small heatproof custard cup or glass measure; sprinkle gelatin over the cold water. Let stand 5 minutes or until gelatin softens. Add 1 to 2 inches of water to a small saucepan; bring water to a simmer. Place custard cup or glass measure in simmering water (water should come about halfway up side of cup or measure). Stir until gelatin dissolves; set aside.

5. In a medium heatproof bowl, whisk 4 egg yolks, 1/4 cup sugar, and Marsala until smooth. Add 1 to 2 inches of water to a medium to large saucepan; bring to boiling. Reduce heat. Set bowl with yolk mixture over simmering water in pan, making sure the bowl does not touch the water. Heat and whisk mixture for 5 to 10 minutes or until mixture has thickened and an instant-read thermometer inserted in the mixture registers 145?F for 3 minutes or 160?F, scraping bowl occasionally. (Watch temperature carefully at end to avoid lumps.) Or beat the egg yolk mixture with an electric mixer on medium speed for 10 minutes or until mixture has thickened and an instant-read thermometer inserted in the mixture registers 145 degrees F for 3 minutes or 160 degrees F, scraping bowl occasionally. Carefully remove from heat.

6. Add the gelatin mixture to the egg yolk mixture and stir until combined. With a rubber spatula, gently fold the melted chocolate into the egg mixture. Let the mixture stand about 10 minutes or until cool.

7. Meanwhile, in a large bowl, beat 3/4 cup whipping cream with an electric mixer or whisk until soft peaks form (tips curl). With a rubber spatula, gently fold the whipped cream into the chocolate mixture.

8. To assemble the cake, remove cake from pan bottom and peel off parchment paper. With a long, thin serrated knife, slice cake horizontally into two equal-size layers. Set the bottom layer, cut side up, back onto the springform pan bottom. Drain the cherries, reserving the syrup. Brush 3 to 4 tablespoons of the cherry syrup over the bottom cake layer. Arrange drained cherries on cake layer. Spoon zabaglione filling over the cherries, spreading evenly. Place top cake layer, cut side up, over zabaglione filling. Brush 3 to 4 tablespoons of the remaining cherry syrup over cake. (Discard remaining syrup.) Replace sides of springform pan. Cover cake and chill at least 4 hours or up to 24 hours.

9. To serve, in a large bowl, beat 1 cup whipping cream, 1 tablespoon sugar, and vanilla with an electric mixer or whisk until soft peaks form. Remove the sides of the springform pan. Place cake on a serving plate. Spread whipped cream mixture over cake. Sprinkle with additional cocoa powder. Top with additional cherries, if desired. Cut the cake into wedges with a thin, serrated knife.

10. Makes 12 servings

[Kitchen Witch]

Mocha Pudding Cake

* Nonstick cooking spray
* 1 cup all-purpose flour
* 3/4 cup granulated sugar
* 1/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup fat-free milk
* 1/2 cup applesauce
* 1 teaspoon vanilla
* 1-3/4 cups hot water
* 3/4 cup packed brown sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon instant coffee granules
* 1 cup cappuccino chunk low-fat ice cream




1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray.

2. In a large bowl combine flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until thoroughly mixed. Pour into prepared pan.

3. In a small bowl combine the hot water, brown sugar, 1/4 cup cocoa powder, and the coffee granules. Carefully pour water mixture over cake batter. Bake in a 350 degree F oven for 45 minutes. Spoon warm cake and pudding into dessert dishes. Serve with cappuccino chunk ice cream. Makes 10 servings.

[Kitchen Witch]

Greek Chocolate Nut Cake
-
* 6 egg yolks
* 1/2 cup sugar
* 1 cup (6 ounces) semisweet chocolate pieces, melted and cooled
* 1/2 teaspoon vanilla
* 3 cups ground walnuts
* 1/4 cup fine dry bread crumbs
* 1 teaspoon ground cinnamon
* 6 egg whites
* 1/4 cup sugar
* 2 tablespoons water
* 1/4 cup sugar
* 1 tablespoon Metaxa (Greek brandy) or brandy
* Chopped walnuts (optional)
* Chocolate-dipped apricot slices (optional)




1. Beat egg yolks and the 1/2 cup sugar in a large mixing bowl with an electric mixer on high speed for 3 to 4 minutes or until thick and light. Beat in cooled chocolate and vanilla. By hand, stir in walnuts, bread crumbs, and cinnamon.

2. Wash beaters thoroughly. Beat egg whites in a large mixing bowl with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into the chocolate mixture to lighten (chocolate mixture is very thick); fold in remaining egg whites. Line a 13 x 9 x 2-inch pan with foil. Lightly grease the foil. Spread mixture in prepared pan.

3. Bake in a 325 degree F oven about 25 minutes or until top is dry and toothpick inserted near center comes out clean.

4. Bring water and 1/4 cup sugar to boiling in saucepan; stir to dissolve sugar. Remove from heat; add Metaxa or bandy. Brush sugar syrup evenly over hot cake. Sprinkle with chopped walnuts, if desired. Cool completely. To serve, cut cake into 32 diamond shapes; place two diamonds on each serving plate. Garnish with chocolate-dipped apricot slices, if desired. Makes 16 servings.

[Kitchen Witch]

Black Forest Cake

* Nonstick cooking spray
* 1-1/4 cups all-purpose flour
* 2/3 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1 cup water
* 1/3 cup cooking oil
* 1 tablespoon white vinegar
* 1 teaspoon vanilla
* 2 egg whites
* 1-1/2 cups reduced-fat frozen whipped dessert topping, thawed
* 1 cup reduced-calorie cherry pie filling




1. Spray a 9x1-1/2-inch round baking pan with nonstick spray; set pan aside.

2. In a medium mixing bowl combine flour, sugar, cocoa powder, and baking soda. Add water, cooking oil, vinegar, and vanilla. Stir until thoroughly combined.

3. In a medium mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into batter. Pour batter into the prepared baking pan.

4. Bake in a 350 degree F oven about 25 minutes or until wooden toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool thoroughly on wire rack. Spread whipped desert topping over top and sides of cooled cake. Top with pie filling. Makes 8 servings.

[Kitchen Witch]

Chocolate Lover's Trifle


* 1/3 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/4 teaspoon baking soda
* 4 egg yolks
* 1/2 teaspoon vanilla
* 1/3 cup sugar
* 4 egg whites
* 1/2 cup sugar
* 4 beaten egg yolks
* 2 cups milk, half-and-half, or light cream
* 1/4 cup sugar
* 1 to 2 tablespoons amaretto or creme de cacao
* 1/3 cup seedless raspberry jam
* 1/4 cup amaretto or creme de cacao
* 2 cups fresh or frozen raspberries, thawed and drained
* 1/4 cup toasted slivered almonds
* 4 ounces bittersweet chocolate, chopped
* 1/3 cup whipping cream
* 1/2 teaspoon unsweetened cocoa powder




1. For chocolate sponge cake, grease and lightly flour a 15x10x1-inch baking pan. Set aside. Stir together flour, the 1/4 cup cocoa powder, and baking soda in a small bowl; set aside.

2. Beat 4 egg yolks and vanilla in a medium mixing bowl with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Gradually add the 1/3 cup sugar, beating on high speed until sugar is almost dissolved.

3. Wash beaters thoroughly. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.

4. Bake in a 375 degree F oven for 15 to 18 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a wire rack. Cool completely.

5. For custard, combine 4 egg yolks; milk, half-and-half, or light cream; and the 1/4 cup sugar in a heavy medium saucepan. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat; stir in the 1 to 2 tablespoons amaretto or creme de cacao. Quickly cool by placing the saucepan in a pan of ice water for 1 to 2 minutes, stirring constantly. Pour custard mixture into a bowl. Cover the surface with plastic wrap. Chill for 1 to 4 hours.

6. To assemble trifle, spread raspberry jam over top of chocolate sponge cake. Cut cake into 18 rectangles. Arrange half of the rectangles, preserves side up, on bottom of a 2-1/2-quart glass bowl. Sprinkle with 2 tablespoons of the remaining amaretto or creme de cacao. Sprinkle with half of the raspberries and half of the almonds. Spread half of the custard over all. Sprinkle with half of the chopped chocolate. Repeat layers. Cover and chill for 3 to 8 hours.

7. Beat whipping cream until stiff peaks form (peaks stand straight). Dollop onto trifle. Sift cocoa powder over top of trifle. Makes 12 to 14 servings.

[Kitchen Witch]

Chocolate-Almond Ice Cream Roll

* 1/3 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 4 egg yolks
* 1/2 teaspoon vanilla
* 1/3 cup granulated sugar
* 4 egg whites
* 1/2 cup granulated sugar
* Sifted powdered sugar
* 1 quart butter-almond or chocolate-almond ice cream, softened
* 1 12-ounce package frozen loose-pack red raspberries, thawed
* 3/4 cup sugar
* 1 teaspoon lemon juice
* Melted white chocolate (optional)
* Fresh raspberries (optional)



1. Grease and flour a 15x10x1-inch baking pan. In a bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed 5 minutes or until sugar is almost dissolved. Wash beaters.

2. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into prepared pan.

3. Bake cake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a towel sprinkled with powdered sugar. Roll up towel and cake, starting from one of the short sides. Cool on a wire rack.

4. Unroll cake. Spread softened ice cream on cake to within 1 inch of edges. Roll up cake without towel. Wrap in foil; freeze 4 hours or up to one week.

5. In a blender container or food processor bowl cover and blend or process thawed raspberries on high speed until smooth. Press through a strainer to remove seeds; discard seeds. In a small saucepan stir together the raspberry puree, the 3/4 cup sugar, and the lemon juice. Bring mixture to boiling over medium-low heat. Boil for 3 minutes, stirring constantly. Transfer sauce to a bowl.

6. To serve, slice ice cream roll; place slices on dessert plates. Spoon sauce next to each slice. If desired, decorated sauce using melted white chocolate and garnish with raspberries. Makes 10 servings.

[Kitchen Witch]

Chocolate Cherry Cake

* 1 cup dried tart cherries, snipped
* 1/4 cup brandy or orange juice
* 5 ounces semisweet chocolate, cut up
* 1/4 cup margarine or butter
* 3 eggs
* 2/3 cup sugar
* 1/4 cup milk
* 1 teaspoon vanilla
* 1/2 cup all-purpose flour
* 1/3 cup finely chopped walnuts
* 1 recipe Chocolate Glaze (see below)
* Fresh cherries (optional)



1. In a microwave-safe bowl combine dried cherries and brandy. Micro-cook, uncovered, on 100% power (high) 45 seconds; set aside. Combine chocolate and margarine or butter. Micro-cook on high 1-1/2 to 2 minutes or until melted, stirring every 30 seconds. Set aside.

2. In a medium bowl beat eggs and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in chocolate mixture, milk, and vanilla. Beat in flour. Stir in undrained cherries and nuts.

3. Pour into a greased and floured 8-inch springform pan or 9x1-1/2-inch round baking pan; place on a baking sheet. Bake in a 350 degree F oven until a toothpick inserted near center comes out clean, allowing 45 to 50 minutes for the springform pan or 35 to 40 minutes for the 9-inch pan. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely.

4. Spread 1/4 cup Chocolate Glaze evenly over top and sides of cake. Chill for 10 minutes. Frost top and sides of cake with remaining glaze. Chill until set. Let stand at room temperature for 10 to 15 minutes before serving. If desired, garnish with fresh cherries. Makes 12 to 16 servings.

Chocolate Glaze: In a glass measure combine 6 ounces semisweet chocolate, cut up, and 2 tablespoons margarine or butter; micro-cook on high 1-1/2 to 2 minutes or until melted, stirring twice.

[Kitchen Witch]

Chocolate Chunk Pumpkin Cake

* Nonstick spray for baking
* 3 cups all-purpose flour
* 2-1/4 cups granulated sugar
* 3/4 cup packed brown sugar
* 1 Tbsp. pumpkin pie spice or apple pie spice
* 1-1/2 tsp. baking powder
* 1-1/2 tsp. baking soda
* 1/2 tsp. salt
* 6 oz. bittersweet or semisweet baking chocolate, chopped into chunks (1 1/2 cups)
* 1 1 1/2-lb. pie pumpkin, shredded* or one 15-oz. can pumpkin
* 3/4 cup butter, melted
* 6 eggs, slightly beaten
* Molasses Glaze (below)
* Molasses Whipped Cream (below)




1. Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan. Set aside.

2. In a small bowl set aside 1/2cup of the flour. In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.

3. In another bowl combine pumpkin, melted butter, and eggs. Add pumpkin mixture to flour mixture; stir until combined. Add chocolate mixture. Stir until combined. Pour batter into tube pan.

4. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Gently remove cake from pan; cool 30 minutes. Brush with Molasses Glaze; cool. Served with Molasses Whipped Cream. Makes 12 to 16 servings

Molasses Glaze: In a small saucepan melt 1/4 cup butter; stir in 1/3 cup packed brown sugar, 1/4 cup dark-color corn syrup, and 2 tablespoons molasses. Bring to simmer. Cook, uncovered, 3 minutes or until slightly thickened. Cool 5 minutes; spoon over cake.

Molasses Whipped Cream: In a chilled mixing bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 2 to 3 teaspoons molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon. Pass with cake.

[Kitchen Witch]

Chocolate Cookie Cheesecakes

* 12 chocolate sandwich cookies with white filling
* 2 8-ounce packages cream cheese, softened
* 1/2 cup sugar
* 1 teaspoon vanilla
* 2 eggs
* Orange peel curls (optional)


Directions

1. Preheat oven to 325 degrees F. Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Place a cookie half with filling in each cup, filling side up.

2. Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined. Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling.

3. Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours. To serve, remove bake cups. If desired, garnish with orange peel curls. Makes 12 servings.

[Kitchen Witch]

Chocolate-Covered Strawberry Cakes

* 1 10-3/4-ounce frozen loaf pound cake
* 3 tablespoons strawberry jam
* 1/2 cup semisweet chocolate pieces
* 1/2 of a 16-ounce can chocolate frosting (about 1 cup)
* 1 tablespoon strawberry liqueur or amaretto
* 18 fresh medium strawberries




1. Cut cake into 1/2-inch-thick slices using a serrated knife. (You should have 12 slices.) Spread one side of half of the slices with strawberry jam. Top each jam-covered slice with a plain cake slice, making a sandwich. Cut each sandwich diagonally to form three triangles. You should end up with 18 mini sandwiches.

2. For icing, cook and stir chocolate pieces over low heat until melted. Add frosting, stirring to combine. Stir in strawberry liqueur or amaretto. Heat and stir for 1 to 2 minutes more or until mixture is melted enough to coat cakes. Remove from heat.

3. Insert a 2-or 3-prong long-handle fork into the side of the bottom slice of one cake. Holding the cake over the saucepan of icing, spoon on enough icing to cover the sides and top. Place the frosted cake on a wire rack. Repeat with remaining cakes, reheating icing, if necessary. Let stand for 30 minutes or until icing sets.

4. Before serving, transfer cakes to a serving platter and place a strawberry on top of each serving. Makes 18 servings.

[Kitchen Witch]

Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting


* 3/4 cup butter
* 3 eggs
* 2-1/3 cups all-purpose flour
* 3/4 cup Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder
* 1 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 teaspoons vanilla
* 1-1/2 cups buttermilk or sour milk*
* Cocoa Mascarpone Frosting (see recipe below)
* White and dark chocolate shavings (optional)




1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. Preheat oven to 350 degree F.

2. In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean, or bake 45 to 50 minutes for the 13x9x2-inch pan. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.

6. To assemble, place a cake layer on a cake plate. Spread with 1/2 cup of the Cocoa Mascarpone Frosting. Top with second cake layer; spread with another 1/2 cup of the frosting. Top with the remaining cake layer. Frost top and sides with remaining frosting. Top with chocolate shavings, if you like. For the 13x9x2-inch pan, frost just the top of the cake with half of the frosting; cover and chill remaining frosting for another use. Top with chocolate shavings, if you like. Cover and store frosted cake in the refrigerator. Makes 12 to 16 servings.

Making Sour Milk: If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Cocoa Mascarpone Frosting: In a large mixing bowl, beat one-half of an 8-ounce tub mascarpone cheese or one-half of an 8-ounce package cream cheese, softened; 1/2 cup butter, softened; 1/3 cup Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder; 2 tablespoons milk and 2 teaspoons vanilla with an electric mixer on medium to high speed until creamy. Gradually add one 16-ounce box powdered sugar, sifted (4-1/4 to 4-1/2 cups), beating until smooth. Beat in enough additional milk, 1 teaspoon at a time, to reach spreading consistency. Makes 3 cups.

[Kitchen Witch]

Double Chocolate Lava Baby Cakes

* 3/4 cup butter
* 6 ounces semisweet chocolate pieces (1 cup)
* 1 recipe Praline Sauce (see below)
* 3 eggs
* 3 egg yolks
* 1/3 cup sugar
* 1 1/2 teaspoons vanilla
* 1/3 cup all-purpose flour
* 3 tablespoons unsweetened cocoa powder
* 1/3 cup pecan halves, toasted




1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffl? dishes or six 10-ounce custard cups. Place souffl? dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.

2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.

3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.

4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.

5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.

Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce

[Kitchen Witch]

German Chocolate Cake

* 3 eggs
* 2/3 cup butter, softened
* 1-1/2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 4-ounce package sweet baking chocolate
* 1 cup sugar
* 1 teaspoon vanilla
* 3/4 cup buttermilk or sour milk
* 1 recipe Coconut-Pecan Frosting (see recipe below)




1. Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set pans aside. Mix flour, baking soda, and salt; set aside.

2. In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until melted; cool.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition until combined.

4. Thoroughly wash the beaters. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans.

5. Bake in a 350 degree F oven for 20 to 25 minutes for 9-inch pans. 25 to 30 minutes for 8-inch pans, or until a wooden toothpick comes out clean. Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Spread Coconut-Pecan Frosting over tops of cakes, stacking layers. Makes 12 to 16 servings.

Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.

[Kitchen Witch]

Layered Chocolate-Zabaglione Cream Cakes

* 1/2 cup unsalted butter
* 3 ounces bittersweet chocolate
* 6 eggs
* 1 cup granulated sugar
* 2 teaspoons vanilla
* 1/2 teaspoon ground cinnamon
* 1 cup sifted cake flour
* White Chocolate Cream Frosting (see recipe below)
* White Chocolate Zabaglione Sauce (see recipe below)
* Fresh berries (optional)
* White and/or bittersweet chocolate curls or shavings (optional)




1. Grease a 15x10x1-inch baking pan. Line bottom with parchment paper or waxed paper; grease paper. Set aside. In a small saucepan combine butter and bittersweet chocolate. Heat and stir over low heat until melted; set aside to cool. Allow eggs to stand at room temperature for 30 minutes.

2. Preheat oven to 350 degree F. In a large mixing bowl, beat eggs slightly. Add sugar, vanilla, and cinnamon; beat with an electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted chocolate mixture. Spread batter in prepared pan.

3. Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and peel off paper. Cool cake completely on a wire rack. Cut cake into 24 squares or 2- to 2-1/4-inch circles.

4. Just before serving, place a cake square or circle on each of 12 dessert plates. On each cake square or circle, spread about 3 tablespoons White Chocolate Cream Frosting. Top each with a second cake square or circle. Spoon White Chocolate Zabaglione Sauce over cakes, allowing some to flow down sides. If desired, garnish with fresh berries and chocolate curls. Makes 12 servings.

White Chocolate Cream Frosting: In a large mixing bowl, beat 3/4 cup whipping cream, 1/4 cup powdered sugar, and 1 tablespoon white chocolate liqueur or clear creme de cacao on high speed of an electric mixer until stiff peaks form (tips stand straight). Use immediately.

White Chocolate Zabaglione Sauce: In the top of a double boiler, beat 4 egg yolks with 1/4 cup white chocolate liqueur or clear creme de cacao, 1/4 cup granulated sugar, and dash salt. Place over boiling water (upper pan shouldn't touch the water). Beat on medium speed of an electric mixer until mixture nearly triples in volume and temperature of mixture reaches 145 degree F and maintains that temperature for 3-1/2 minutes (about 15 minutes total). Remove from heat. Place pan in a larger bowl of ice water and continue beating until zabaglione has cooled. In a small bowl, beat 1/2 cup whipping cream on medium speed of an electric mixer until soft peaks form (tips curl). By hand, fold about one-fourth of the whipped cream into zabaglione to lighten; fold in remaining whipped cream.

[Kitchen Witch]

Mahogany Pound Cake


* 6 eggs
* 1 cup butter
* 1 8-ounce carton dairy sour cream
* 2-1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking soda
* 2 cups granulated sugar
* 1 cup packed brown sugar
* 1 teaspoon vanilla
* Sifted powdered sugar (optional)




1. Allow eggs, butter, and sour cream to stand at room temperature for 30 minutes. Meanwhile, generously grease and flour a 10-inch fluted tube pan or tube pan. In a medium bowl, sift together flour, cocoa powder, and baking soda; set aside.

2. Preheat oven to 325 degrees F. In a large mixing bowl, beat butter with a freestanding electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until mixture is very light. Add vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping sides of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan (pan will be full).

3. Bake for 85 to 90 minutes or until a cake tester or toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on rack. If desired, sprinkle with powdered sugar. Makes 12 servings.

4. Make-Ahead Tip:Prepare and bake the cake as directed; cool (do not sprinkle with powdered sugar). Wrap in moistureproof and vaporproof wrap or place in an airtight container. Store at room temperature for up to 2 days or freeze for up to 3 months. Thaw the wrapped cake at room temperature for several hours. If desired, sprinkle with powdered sugar.

[Kitchen Witch]

Mini-Molten Chocolate Cakes


* 3/4 cup butter
* 6 ounces semisweet chocolate, chopped
* Granulated sugar
* 3 eggs
* 3 egg yolks
* 1/3 cup sifted powdered sugar
* 1-1/2 teaspoons vanilla
* 1/4 cup all-purpose flour
* 2 tablespoons unsweetened cocoa powder
* 1 recipe Mocha Cream (see recipe below)
* Chocolate spiral garnishes (optional)
* Fresh raspberries




1. In heavy saucepan combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes or 6-ounce custard cups. Coat with granulated sugar. Place in shallow baking pan; set aside.

2. Beat eggs, egg yolks, powdered sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.

3. Bake in a 400 degree F oven 12 to 14 minutes or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 minutes. Invert with pot holders onto plates. Cool 15 minutes before serving with Mocha Cream. If desired, sprinkle with additional sifted powdered sugar and top with spiral garnishes and raspberries. Makes 6 servings.

Mocha Cream: In a cup stir 1 teaspoon instant espresso powder or 2 teaspoons instant coffee crystals and 1 teaspoon hot water until dissolved. In chilled bowl combine 1/2 cup cold whipping cream, 2 tablespoons powdered sugar, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon vanilla, and espresso mixture. Beat with chilled beaters of electric mixer on medium-high speed until soft peaks form.

[Kitchen Witch]

Mocha and Cherry Cake

* Unsweetened cocoa powder
* 2 cups granulated sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 eggs
* 1 cup buttermilk or sour milk*
* 1 cup strong brewed coffee, cooled
* 1/2 cup cooking oil
* 2 teaspoons vanilla
* 2-1/2 cups ricotta cheese
* 1/2 cup granulated sugar
* 1/2 cup miniature semisweet chocolate pieces
* 1/2 cup chopped maraschino cherries, well drained
* 2/3 cup butter
* 1/2 cup unsweetened cocoa powder
* 7-1/2 cups sifted powdered sugar
* 1/2 to 2/3 cup milk
* 2 teaspoons vanilla
* Shaved semisweet chocolate, optional
* Edible flower petals, optional




1. Grease two 9x1-1/2-inch round baking pans; sprinkle lightly with cocoa powder; set aside. In a very large mixing bowl combine the 2 cups granulated sugar, flour, 3/4 cup cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, coffee, oil, and 2 teaspoons vanilla. Beat with an electric mixer on low speed for 30 seconds until combined, then for 2 minutes on medium speed.

2. Pour batter into prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until cakes test done. Cool on a rack for 10 minutes. Remove from pans. Cool completely. Split each cake horizontally to make 4 layers total.

3. For filling, combine the ricotta cheese, 1/2 cup granulated sugar, and chocolate pieces. Gently stir in cherries. Place one cake layer on a serving plate. Spread 1/3 of the filling on the bottom layer of cake. Top with another cake layer. Continue layering the filling and cake, ending with cake.

4. For frosting, in a bowl beat butter until fluffy. Gradually add the 1/2 cup cocoa powder and half of the powdered sugar. Slowly beat in half of the milk and the remaining vanilla. Beat in remaining powdered sugar. Beat in additional milk until of spreading consistency. Frost cake. Garnish with shaved chocolate and edible flower petals, if desired. Makes 14 to 16 servings.

*Note: If you don't have buttermilk on hand, substitute sour milk. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Make-Ahead Tip: Make and frost cake. Cover and chill in the refrigerator up to 12 hours. Garnish with shaved chocolate and edible flower petals, if desired.

[Kitchen Witch]

Mocha Angel Loaf

* 1-1/2 cups egg whites (10 to 12 large)
* 1-1/2 cups sifted powdered sugar
* 3/4 cup sifted cake flour or sifted all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1-1/2 teaspoons cream of tartar
* 1 cup granulated sugar
* 1 tablespoon instant coffee granules
* 1/3 cup cold fat-free milk
* 1 1.3-ounce envelope whipped dessert topping mix
* 1/2 cup vanilla low-fat yogurt
* Chocolate curls or 1/2 teaspoon unsweetened cocoa powder (optional)




1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Line a 15x10x1-inch baking pan with waxed paper; set aside.

2. Sift powdered sugar, flour, and 1/4 cup cocoa powder together 3 times. Beat egg whites and cream of tartar with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until soft peaks form (tips stand straight). Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. Spread batter in prepared pan.

3. Bake in a 375 degree F oven for 23 to 25 minutes or until top springs back when lightly touched. Loosen edges. Immediately invert cake onto a large wire rack; remove pan. Carefully peel off waxed paper. Cool thoroughly.

4. For filling, in bowl dissolve coffee granules in milk; add topping mix. Beat with an electric mixer on low speed until combined. Then beat on high speed until mixture form stiff peaks (4 to 5 minutes). Fold in yogurt.

5. To assemble, trim edges from cake. Cut cake crosswise into thirds. Place one cake layer on serving platter; spread with about one-third of the filling. Repeat two more times. Cover and refrigerate at least 2 hours or until serving time. Garnish top with chocolate curls or sift cocoa powder over cake, if desired. Makes 10 servings.

[Kitchen Witch]

One-Bowl Chocolate Cake


* 1 cup all-purpose flour
* 1 cup sugar
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup milk
* 1/4 cup cooking oil
* 1 teaspoon vanilla
* 1 egg
* Powdered sugar
*


1. Preheat oven to 350 degree F. Grease and lightly flour a 9x1-1/2-inch round or 8x8x2-inch baking pan.

2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour batter into prepared pan.

3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack. To serve, sprinkle with powdered sugar and transfer to a serving plate. Makes 8 servings.

[Kitchen Witch]

Pistachio Cake with White Chocolate Buttercream

* 1-2/3 cups all-purpose flour
* 4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 cup butter (no substitutes), softened
* 2 cups sugar
* 1 teaspoon vanilla
* 1 teaspoon almond extract
* 1 cup buttermilk or sour milk
* 6 egg whites
* 1-1/2 cups toasted chopped pistachio nuts
* 2 teaspoons finely shredded orange peel
* 1/2 cup sugar
* 2 tablespoons all-purpose flour
* 6 egg yolks
* 1-1/2 cups milk
* 1 6-ounce package white baking bars
* 1-1/2 teaspoons vanilla
* 1/2 teaspoon almond extract
* 1 cup butter, softened (no substitutes)
* Caramelized Pistachio shards (optional)




1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.

2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.

3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.

4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.

5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.

6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.

Caramelized Pistachio Shards: Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.

[Kitchen Witch]

Sacher Torte


* 6 egg whites
* 5 ounces semisweet or bittersweet chocolate, chopped
* 1/2 cup butter (no substitutes)
* 6 egg yolks
* 1-1/2 teaspoons vanilla
* 1/2 cup sugar
* 3/4 cup all-purpose flour
* 2/3 cup apricot preserves
* Chocolate Glaze (see recipe below)
* Chocolate curls (optional)
* Edible flowers (optional)




1. Let egg whites stand at room temperature in a very large bowl for 30 minutes. Grease and lightly flour a 9-inch springform pan. Set aside.

2. Melt chocolate and butter in a medium saucepan over low heat; cool. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.

3. Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).

4. Fold about 1 cup of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time.

5. Spread batter into the prepared pan. Bake in a 350 degre F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Completely cool cake in the pan on a wire rack. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.) Remove bottom of pan from cake.

6. Heat preserves in a small saucepan until melted. Press apricot preserves through a sieve; cool slightly.

7. To assemble, cut cake horizontally into two even layers. Place the bottom layer on a large serving plate. Spread the preserves on top of the cake layer on plate. Top with the second cake layer. Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely. Let torte stand at room temperature at least 1 hour before serving. If desired, top with chocolate curls; garnish with edible flowers. Makes 12 servings.

Chocolate Glaze: Cut up 4 ounces semisweet or bittersweet chocolate. Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside. Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan. Reduce heat and simmer for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature.

[Kitchen Witch]

Softhearted Chocolate Cakes


* 1 cup unsalted butter, cut into pieces (1/2 pound)
* 8 ounces bittersweet chocolate, chopped or 1-1/3 cups semisweet chocolate pieces
* 4 eggs
* 4 egg yolks
* 1/2 cup sugar
* 1/2 cup all-purpose flour
* 1 teaspoon vanilla
* 1/8 teaspoon teaspoon salt
* Whipped cream (optional)
* Raspberry Sauce (see recipe below) (optional) and/or fresh raspberries




1. Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.

2. In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring occasionally. Remove bowl from the simmering water pot; set aside to cool slightly.)

3. In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold until combined. Add butter-chocolate mixture to remaining beaten egg mixture and fold. After a few folds, sprinkle in sugar, flour, vanilla, and salt. Continue to fold until the mixture is combined.

4. Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or till cakes feel firm to the touch on top edges, but still soft in the center when pressed with a fingertip. Remove from oven; set ramekins on a wire rack. Let cakes cool completely in ramekins.

5. Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes are supposed to be soft. (If not using immediately, wrap in plastic wrap. Refrigerate until ready to use.)

6. When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100 percent power for 1-1/2 to 2 minutes or until warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce and/or fresh raspberries, if you like.

Raspberry Sauce: In a blender container or food processor bowl, cover and blend or process one 10-ounce package frozen and thawed red raspberries in syrup until pureed. Use a fine sieve to sieve berry mixture. Cover and refrigerate the sauce till ready to use. Makes 2/3 cup.

[Kitchen Witch]

Upside-Down Chip Cake

* 3 tablespoons butter
* 1/2 cup packed brown sugar
* 4 teaspoons water
* 1/2 cup coconut
* 1/2 cup coarsely chopped pecans
* 1 cup all-purpose flour
* 2/3 cup granulated sugar
* 1/2 cup unsweetened cocoa powder
* 1/4 cup packed brown sugar
* 2 teaspoons baking powder
* 1/2 cup milk
* 1/4 cup butter, softened
* 2 eggs
* 1 teaspoon vanilla
* 3/4 cup miniature semisweet chocolate pieces




1. Preheat oven to 350 degree F. Melt the 3 tablespoons butter in a 9x1-1/2-inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans in the pan. Set pan aside.

2. In a medium mixing bowl stir together flour, granulated sugar, cocoa powder, the 1/4 cup brown sugar, and the baking powder. Add milk, the 1/4 cup butter, the eggs, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. By hand, stir in 1/2 cup of the chocolate pieces. Spread batter into the prepared pan.

3. Bake for 40 to 45 minutes or until cake feels firm in center when lightly touched. Cool on a wire rack for 5 minutes. Loose sides; invert onto a plate. Immediately sprinkle remaining miniature chocolate pieces over the topping. Let stand about 30 minutes before slicing. Serve warm. Makes 8 servings.

[Kitchen Witch]

Vanilla-Fudge Marble Cake

* 3/4 cup butter, softened
* 2 eggs
* 2-3/4 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/2 cups sugar
* 2 teaspoons vanilla
* 1-1/4 cups buttermilk or sour milk*
* 2/3 cup chocolate-flavored syrup
* Semisweet Chocolate Icing (see recipe below)




1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. Combine flour, baking powder, baking soda, and salt. Set aside.

2. In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Turn remaining batter into prepared pan.

3. In small mixing bowl combine chocolate-flavored syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.

4. Bake in a 350 degree F oven about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing. Makes 12 servings.

*Note: For sour milk, place 4 teaspoons lemon juice or vinegar in a measuring cup. Add enough milk to equal 1-1/4 cups.

Semisweet Chocolate Icing: In small saucepan heat 1/2 cup semisweet chocolate pieces, 2 tablespoons butter, 1 tablespoon light-colored corn syrup, and 1/4 teaspoon vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.

[ladyseville]

Fredericksburg Peach Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs, room temperature
2 teaspoons vanilla
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups ripe peaches, peeled and chopped
Sweetened whipped cream and cinnamon for garnish

Grease and flour a 10-in tube pan. Preheat oven to 350°F.

In lg bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla.

In a small bowl, combine flour, baking soda and salt; add to the creamed mixture. Fold in sour cream and chopped peaches. Pour into prepared pan. Bake for 1 1/4 to 1 1/2 hours, or until toothpick comes out clean.

To serve, top each slice with sweetened whipped cream with a dash of cinnamon on top.

Serves 12

[ladyseville]

New Orleans Praline Pound Cake

1 cup butter, softened to room temperature
1/2 cup vegetable shortening
1 pound light brown sugar, (press out all the lumps)
1 cup granulated sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup finely minced pecans

Cream the butter and shortening hard until very fluffy; add the brown sugar gradually, creaming all the while until light, then add the granulated sugar the same way. Beat the eggs in, one at a time.

Sift the flour with the baking powder and salt. Combine the milk and vanilla. Add the sifted dry ingredients to the mixture alternately with the milk, beginning and ending with the dry ingredients and mixing only enough to blend. Fold in the pecans.

Pour batter into a well-greased-and-floured 10-inch tube pan and bake at 350ºF. for about 1 hour and 15 minutes or until cake pulls from sides of pan and when it is pressed lightly with a finger, the imprint vanishes slowly.

Remove the cake from oven and cool upright in its own pan on a wire rack for 15 minutes. Loosen cake from sides of pan and around central tube with a thin-bladed spatula, then invert pan on a large round plate and turn cake out.

Praline Sauce:

1/3 cup evaporated milk
2 1/2 Tablespoons brown sugar
1 teaspoon vanilla
1 Tablespoon pecans, finely minced

For sauce, bring milk, brown sugar and vanilla to a boil, reduce heat and cook one to one and a half minutes, stirring constantly. Remove from heat, stir in pecans and let cool slightly. To serve, drizzle sauce over poundcake.

[rogerther]

Peach Cobbler Dump Cake

2 (29 oz) cans of peach pie filling
1 yellow cake mix
1/2 cup of butter cut into small pieces
cinnamon

Fill the bottom of a 9 x 13 baking dish with peaches. Cover with dry cake mix. Taking a knife, swirl through the mix until the cake mix is slightly moistened. Dot with butter pieces. Sprinkle with cinnamon. Bake at 375 degrees F. for 45 minutes.

This is delicious warm with vanilla ice cream.

[crissybird]

These recipes were handed down to me by my mother - very good.

FRUIT COCKTAIL CAKE

1 1/4 cup flour
1 cup sugar
1 egg
1 teaspoon baking soda
1Tablespoon vanilla
1 17 oz can fruit cocktail (undrained)
1/2 teaspoon salt

Mix all in large bowl by hand. Sprinkle 1 cup brown sugar with 1/2 cups nuts (optional) on top. Bake at 350 for 45 minutes in 8 x 8 pan.


FRUIT COCKTAIL PUDDING

1 Egg
1 cup sugar
1 cup flour
1 teaspoon soda
1/4 teaspoon salt
large fruit cocktail with juice

Mix above and put in 9 inch square pan.

Topping:

1/2 cup nuts
1/4 cup brown sugar

Mix and sprinkle on top of fruit. Bake for 1 hour at 325. Top with whipped cream.

[crissybird]

EASY CHERRY CAKE

1 pkg. white cake mix
2 cubes margarine
2 cans cherry pie filling
1 cup chopped walnuts
Juice 1/2 lemon

Spread cherry pie filling on bottom of 9 x 12 cake pan. Cover with juice of 1/2 lemon. Spread dry cake mix evenly over top. Drizzle melted butter over top and sprinkle with walnuts. Bake 55 to 60 minutes at 350.

Note: Have only tried it with Cherry Pie filling but am sure that any flavor of pie filling would work on this.

[kimmyqt1]

Mini Pineapple Upside-Down Cakes

These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime.


2/3 cup packed brown sugar
1/3 cup butter melted
2 cans (20 ounces each) sliced pineapple
1 package (18-1/4 ounces) yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries halved



In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

[Kitchen Witch]

Pumpkin Spice Cake

CAKE
1 package spice cake mix
1 package (3.4 oz) vanilla instant pudding mix
1 cup pumpkin, canned or mashed fresh
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon groun giner

FILLING
2 cups non-dairy whipped topping
2 cups vanilla pudding
1/2 cup Libby's easy pumpkin pie mix

FROSTING
Your choice of store bought or homemade frosting


Preheat oven to 350
Place cake mix, pudding mix, pumpkin, oil, water, egg, cinnamon, and ginger in a large mixing bowl. Blend with an electric mixer on low speed for 1 min. Then blend on medium speed for 2 more min. The batter should look thick and well balanced. Pour the batter into 2-8" greased baking pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once your cakes have cooled you may split each layer and fill with teh pumpkin cream filling. You can frost your cake with your choice of frostings. Buttercream or Cream Cheese is always a favorite with this cake.

[Kitchen Witch]

Tiramisu

Coffee Simple Syrup:
2 cups granulated sugar
2 cups strong brewed coffee, hot

Tiramisu Filling:
1 cup heavy cream
2 egg yolks
1/3 cup sugar
1/3 cup sweet Marsala wine
8 oz mascarpone cheese

Cinnamon Sponge Cake:
1 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon salt
12 large eggs
2 cups sugar
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons cinnamon


Coffee Simple Syrup:
Mix your sugar with your hot coffee and stir until dissolved, set aside

Tiramisu Filling:
Whip the heavy cream to solf peaks. Cover and reserve in refrig.
Combine egg yolks, sugar, and wine in glass or metal bowl and whisk water in the pan .
Remove from the heat and whip, using an electric mixer fitted with a whip attachment on high speed until cool.
Rold the egg yolk mixture into the mascarpone. Blend in 1/3 of reserved cream.
Refrigerate until ready.