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.