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Sour Cream Spice Cake I have been making this recipe since I was very small. My mother cut it out of Ladies Home Journal, or one of those magazines, back in the 60's. The original recipe called for raisins, but mom hates raisins and always made it with walnuts. Good with cream cheese frosting. 2 c flour 1-1/2 c packed brown sugar 1-1/4 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 3/4 tsp ground cloves 1/2 tsp ground nutmeg 1/2 c butter, softened 2 eggs 1 c sour cream 1/2 c water 1 c walnuts, chopped or raisins(optional) Preheat oven to 350 degrees. Grease and flour a 9x13 pan. Measure all ingredients and put in a large bowl. Blend with a hand mixer for 30 seconds on low speed, then for 3 minutes on high speed. Pour into pan. Bake for 40-45 minutes. Cool completely Frost in the pan, or sprinkle with powdered sugar. Keywords: Dessert, Easy, Cake ( RG472 )

Red Velvet Cake It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs. 2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting: 1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done Frosting Cream well, then frost well-cooled cake. Keywords: Dessert, Cake ( RG466 )

Red Velvet Cake 1 c butter softened 3 c sugar 6 large eggs 1-1/2 oz red food coloring (depending on how red you want it) 3 Tb cocoa powder 3 c all purpose flour 1 c buttermilk dash of salt 1 tsp baking soda dissolved in 1 T white vinegar 1/2 tsp vanilla extract Preheat oven to 350 degrees. Grease and flour 3 8inch pans In mixing bowl cream 1c butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt. Mix baking soda with vinegar and gently stir into mixture. Do NOT overmix. Divide batter into prepared pans. Bake for 25 minutes. Cool on rack for 10 minutes before removing from pans. Frost with Cream Cheese icing. Keywords: Dessert, Cake ( RG465 )

Almond Cake Serves 10 as Dessert. Even though this comes off the label of a product, it's mighty fine. Needless to say, I've made a few changes, but IT WORKS. One important point: you MUST use Solo Almond Filling. No almond paste. No marzipan. PRODUCT only! This contains coconut, almonds, and dairy. 1 c butter, softened 1 c sugar (I like 1/2 & 1/2 white and brown) 3 eggs 1 pkg (12.5oz can) Solo Almond Filling 2-1/4 c all-purpose (plain) flour 2 tsp baking powder 1/2 tsp salt 1/4 c milk 1/4 tsp almond extract (optional) Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Beat the butter and sugar(s) with an electric mixer with a paddle (if available) until light and fluffy. Add the eggs one at a time, beating well after each. The batter may look broken, but it's okay; it will come together later. Add the almond filling and mix well. At this point you may have to scrape down the sides of the bowl and the paddle. Sift together the flour, baking powder, and salt. Add 1/4 of the dry ingredients, mix well, and then add 1/3 of the milk and mix that in. Repeat. Repeat again, adding the almond extract (if used) with last of the milk. Add the last of the dry ingredients and mix well. Scrape down the sides of the bowl if necessary; mix until the batter is blended. The batter will be fairly thick and gloppy. Plop the batter into the pan, and gently spread it evenly in the pan. Bake in the center of the oven for 50 to 55 minutes. The cake is done when a tester inserted into the middle of the cake comes out clean and dry. Don't worry if the top cracks; you'll turn it over anyway. Cool the cake in the pan on a wire rack for 10 minutes. Then turn the cake out of the pan and let cool completely. If you like, drizzle a chocolate glaze over the cooled cake. You can also mix about 1/2 cup of finely chopped chocolate or cocoa nibs into the batter for an almond-chocolate chip cake. Keywords: Easy, Cake, Dessert, Kosher ( RG460 )

Triple layer carrot cake with citrus cream cheese frosting This is my scrumptious recipe for a wonderful, very moist carrot cake. It is laced with a bit of citrus zest and frosted with a dreamy citrusy cream cheese frosting. This seems to be everyone's favorite cake that I make! CAKE 1 c sugar 1 c brown sugar 1-1/4 c vegetable oil 4 large eggs 1 tsp vanilla 1 T finely grated orange zest 1 T finely grated lemon zest 2 c all purpose flour 2 tsp baking powder 2 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 3/4 tsp ground nutmeg 3 c finely grated peeled carrots (about 1 pound) FROSTING 3 8-ounce packages cream cheese 1 c (2 sticks) unsalted butter, room temperature 3 c powdered sugar 2 tsp grated orange peel 1 or 2 teaspoons grated lemon peel 1 tsp vanilla extract milk or cream for consistency toasted/candied pecans or walnuts (optional) Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugars and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Add vanilla and zests. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) Frosting: beat slightly softened cream cheese and softened butter til creamy. Gradually add the 3 cups sugar, zests and vanilla to taste. Add last cup of sugar if sweeter is desired. Add small spoonfuls of cream or milk if necessary. Refrigerate if it needs to stiffen up a bit. **I always add candied chopped pecans to the side of the cake. Simply coat the pecans/walnuts in a little bit of corn syrup and toast in the oven until fragrant. Chop them coarsely and press against side of cake, if desired.** Keywords: Dessert, Easy, Cake ( RG434 )

Elizabeth's Extreme Chocolate Lover's Cake Mmmmm rich, dense, chocolatey goodness. Not for the faint of heart! CAKE: 2-1/4 c all-purpose flour, sifted 2 tsp baking soda 1/2 tsp salt 6 (1 oz) squares unsweetened chocolate, chopped 1/2 c unsalted butter 2-1/2 c dark brown sugar 3 eggs 1-1/2 T vanilla extract 1 c sour cream 1 c water FROSTING: 6 (1 oz) squares unsweetened chocolate, chopped 1/4 c unsalted butter 1 egg yolk 4 c confectioners' sugar 2 T vanilla extract 2 T heavy cream 1 (8 oz) package cream cheese, softened GANACHE: 2 c bittersweet chocolate chips 1 c heavy cream Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. 2 In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4 Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese. 5 Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside. 6 Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache and fresh raspberries if you like! Keywords: Dessert, American, Intermediate, Chocolate, Cake ( RG431 )

Harvey Wallbanger Cake For a while there, I couldn't go to a single party that someone hadn't brought this. And it was pretty good, as I recall - all citrusy and boozy. 1 box orange cake mix 1 box (3 1/4 oz.) instant vanilla pudding mix 1/2 c vegetable oil 4 eggs 4 oz Galliano Liqueur 1 shot Vodka 1/2 c OJ 1 tsp orange zest Glaze: 1 c confectioners powdered white sugar 1 T Liqueur Galliano 1 T orange juice concentrate 1 tsp orange zest 1 tsp vodka Beat together the cake ingredients. Pour into greased and floured bundt pan and bake at 350 for Preheat the oven at 350 degrees for 45 minutes. Let the cake cool in the pan 10 minutes. Then remove cake from pan and place in center of serving platter. Glaze: Combine all glaze ingredients and blend until smooth. Pour over well-cooled cake. There are other recipes - including for sheet cake, where you poke holes in the warm cake and pour glaze over it while warm, also layer cakes, that kind of thing. Keywords: Dessert, Cake ( RG428 )

Brownstone Front Cake 4 oz unsalted butter 4 oz unsweetened chocolate 2 c cake flour 1 tsp baking soda 3 eggs 2 c brown sugar 1 c sour cream 1/2 tsp salt 1. Melt butter and chocolate together. Let cool. 2. Sift flour, soda and salt togehter. 3. Beat eggs with sugar until light. 4. Add sour cream and flour mixture alternatively to the beaten eggs. Beat until thoroughly combined. 5. Stir in the chocolate/butter mixture. 6. Bake at 375 F. for 25 minutes in 2 8 or 9-inch cake pans. Keywords: Dessert, Easy, Chocolate, Cake ( RG426 )

Burnt Sugar Cake I make this cake about once a month; the kids love it. I still have the original recipe card, written by my great grandmother, so it is an oldie, but goodie. Comfort food. Cake 2/3 c White sugar 1/4 c Boiling water 1/2 c Butter 1-1/2 c White sugar 3 Eggs, separated 2-1/2 c All purpose flour (divided) 1 c Cold water 2 tsp Baking powder 1 tsp Salt 2 tsp Vanilla Frosting 1 c White Sugar 1 c Whipping (heavy) cream Preheat oven to 350. In small skillet, burn 2/3 c. sugar until dark amber; remove from heat. Add boiling water carefully (it will steam and sputter. You may have to add a bit more water. Set aside to cool. Cream butter. Add sugar, beat well. Add egg yolks, vanilla and cold water, again beat well. Add two cups of flour. Add burnt sugar, being careful to NOT scrape out the pan -- just pour and leave some of the burnt sugar in the skillet. In separate bowl, beat egg whites until stiff peaks form. Fold beaten whites into batter with 1/2 cup flour and baking powder . Pour into prepared pan(s) -- three 9" round layers, one 9 x 13, or a bunch of cupcakes, depending on how full you fill them. My kids really like the cupcakes filled to the point that the batter sort of overflows, leaving nice crisp little "collars" around them. My grandmother always said that the tradition was to first eat the collars, making a wish with every bite. Bake until barely done -- cake springs back and a toothpick comes out almost clean. When the cake is cool, make frosting. DO NOT WASH SKILLET WITH BURNT SUGAR WHILE YOU ARE WAITING FOR CAKE TO COOL. For the frosting, in the skillet, add the cream and sugar. Cook until the burnt sugar mixes in with the cream and sugar and pour into a saucepan. Continue cooking, stirring constantly, until the frosting reaches the soft ball stage. Remove from heat, and beat (with a wooden spoon) until just before spreadable -- if you beat it too long, the frosting may become a little to hard to spread, especially if you are doing layers or cupcakes. I usually burn a bit more sugar and double the frosting recipe -- particularly if I am doing layers. One must make sure that there is enough frosting left in the saucepan for licking. Keywords: Dessert, Intermediate, Cake ( RG424 )

Pineapple Nut Cake In my class called "Let's Party," I asked for a volunteer to come forward who thought it was hard to make a cake from scratch. I had her make this one all by herself in front of the class. She admitted it was just as easy and as fast as making a cake mix... and a whole lot better tasting. I share this classic with you. Cake: 2 c all purpose flour 2 c crushed pineapple, drained 2 c sugar 2 tsp baking soda 2 Eggs 1 c walnuts, chopped (optional) Icing: 8 oz package cream cheese, softened 1/2 c butter, softened 1 T vanilla 1-1/2 c confectioner's sugar Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 baking pan. Stir all cake ingredients together and pour in the pan. Bake 40 minutes. Cool. Make frosting by mixing cheese and butter together until smooth, add vanilla and enough sugar to make icing spreadable. Variation: Add grated lemon/orange peel to icing. Keywords: Dessert, Cake ( RG423 )

Cheesecake CRUST 1/2 c (1 stick) unsalted butter, room temperature 1 tsp vanilla extract 1 c all purpose flour 1 c almonds (about 3 1/2 ounces), llightly toasted, coarsely ground 1/2 c packed dark brown sugar 4 oz semisweet chocolate, chopped 2 T (1/4 stick) unsalted butter l 1/2 tablespoons water FILLING 2 lb cream cheese, room temperature 2 c packed dark brown sugar I tablespoon vanilla extract 4 large eggs TOPPING 1 c sour cream 1/4 c packed dark brown sugar 20 whole almonds FOR CRUST: Preheat oven to 350'F. But- ter 1O-inch-diameter springform pan with 23/4-inch-high sides. Using electric mixer, beat 1/2 cup butter and vanilla in large bowl until smooth. Add flour, almonds and sugar; mix until well incor- porated and small moist clumps form. Press dough evenly onto bottom (not sides) of prepared pan. Bake until edges start to brown and crust is set, about 20 minutes. Transfer to rack and cool 5 min- utes. Maintain oven temperature. Combine chocolate, 2 tablespoons butter and water in heavy small sauce pan. Stir over low heat until melted Spread 2/3 of mixture over crust. Reserve remaining chocolate mixture. FOR FILIING: Using electric mixer beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs 1 at a time, beating just until blended. Spoon filling over crust. Bake until cheesecake puffs, sides are set and center moves only slightly when pan is shaken, about 65 minutes (cake may crack). Transfer to rack; cool 5 minutes while preparing top- ping. Maintain oven temperature. FOR TOPPING: Rewarm reserved chocolate mixture over low heat. Mix sour cream and sugar in small bowl until smooth. Spread sour cream mixture over cheesecake. Drizzle about 1 tablespoon chocolate mixture decoratively over top- ping; reserve remaining chocolate mix- ture. Return cheesecake to oven; bake 3 minutes. Transfer to rack; cool 1 hour Reheat remaining chocolate mixture over very low heat until melted. Dip each almond halfway into chocolate; arrange around top edge of cake. Cover; chill overnight. (Can be made 2 days ahead. Keywords: Dessert, Cake ( RG419 )

Cheesecake CRUST 1/2 c (1 stick) unsalted butter, room temperature 1 tsp vanilla extract 1 c all purpose flour 1 c almonds (about 3 1/2 ounces), llightly toasted, coarsely ground 1/2 c packed dark brown sugar 4 oz semisweet chocolate, chopped 2 T (1/4 stick) unsalted butter l 1/2 tablespoons water FILLING 2 lb cream cheese, room temperature 2 c packed dark brown sugar I tablespoon vanilla extract 4 large eggs TOPPING 1 c sour cream 1/4 c packed dark brown sugar 20 whole almonds FOR CRUST: Preheat oven to 350'F. But- ter 1O-inch-diameter springform pan with 23/4-inch-high sides. Using electric mixer, beat 1/2 cup butter and vanilla in large bowl until smooth. Add flour, almonds and sugar; mix until well incor- porated and small moist clumps form. Press dough evenly onto bottom (not sides) of prepared pan. Bake until edges start to brown and crust is set, about 20 minutes. Transfer to rack and cool 5 min- utes. Maintain oven temperature. Combine chocolate, 2 tablespoons butter and water in heavy small sauce pan. Stir over low heat until melted Spread 2/3 of mixture over crust. Reserve remaining chocolate mixture. FOR FILIING: Using electric mixer beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs 1 at a time, beating just until blended. Spoon filling over crust. Bake until cheesecake puffs, sides are set and center moves only slightly when pan is shaken, about 65 minutes (cake may crack). Transfer to rack; cool 5 minutes while preparing top- ping. Maintain oven temperature. FOR TOPPING: Rewarm reserved chocolate mixture over low heat. Mix sour cream and sugar in small bowl until smooth. Spread sour cream mixture over cheesecake. Drizzle about 1 tablespoon chocolate mixture decoratively over top- ping; reserve remaining chocolate mix- ture. Return cheesecake to oven; bake 3 minutes. Transfer to rack; cool 1 hour Reheat remaining chocolate mixture over very low heat until melted. Dip each almond halfway into chocolate; arrange around top edge of cake. Cover; chill overnight. (Can be made 2 days ahead. Keywords: Dessert, Cake ( RG418 )

Sour Cream Pound Cake 1/2 lb (2 sticks) unsalted butter (no substitutes) 3 c sugar, sifted 6 egg yolks 3 c flour, sifted 1 c sour cream 1/2 tsp baking soda 4 tsp vanilla zest of one lemon 6 egg whites, stiffly beaten Ganache 1 c heavy cream 8 oz good quality chocolate 1 tsp kirsch or cointreau Beat butter, sugar, egg yolks until creamy. Sift flour with baking soda Alternate adding flour mixture and sour cream to butter mixture, mixing thoroughly in between Add vanilla and lemon zest, mix thoroughly. Fold in stiffly beaten egg whites. Bake in 10" tube pan (greased and floured) at 300 degrees for 1 1/2 hr. - exactly. Cool slightly, and turn out on rack. (I usually use a non-stick bundt pan - works like a charm) I glaze mine with a chocolate ganache - Let the ganache cool a bit, and dribble it on top and let it flow down the sides of the cake. Keywords: Dessert, Cake ( RG416 )

Sourdough Fruitcake 1/2 c raisins 1-1/2 c currants 3 c mixed candied fruits, or peels, or dates, figs, etc. 1 c hard cider (or sherry, port, rum, Muscatel or brandy) 1 c sugar 1 c brown sugar 2/3 c shortening (I use buttery-flavor Crisco) 1-1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp allspice 2 eggs, beaten 1 c sourdough starter 1 c sliced almonds (or chopped pecans) 4 c sifted AP flour 1 tsp baking soda 2 tsp salt Rinse, drain, coarsely chop raisins; rinse, drain and pick over currants; chop fruits and peels. Combine all fruits with cider (or wine or brandy or whatever). Cover and let stand overnight. Cream together the shortening and spices until fluffy. Beat in eggs. Stir in starter. Combine with fruit mixture and nuts. Sift flour, soda and salt together into batter and mix well. Turn into two loaf pans that have been greased and lined with heavy brown paper. Bake below oven center in very slow oven (275º) about 2 1/2 hours. Remove from pans. Cool on wire racks before turning out and removing paper. Spoon additional 2 or 3 T wine or cider over each cooled loaf before storing. Wrap in foil and refrigerate. These will mellow day by day. Keywords: Dessert, Cake ( RG414 )

My Favorite Angel Food Cake Homemade angel food cake is so much better than store-bought. Here's a recipe I like. It's best iced with Seven Minute Frosting. 2 c superfine sugar (divided) 1-1/3 c sifted cake flour 12 egg whites 3/4 tsp kosher salt 1-1/2 tsp cream of tartar 1 tsp good vanilla extract 1 tsp almond extract 1 tsp fresh lemon juice (optional) Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and set aside. Place egg whites, salt, and cream of tartar in KitchenAid. Whip until stiff but not dry. Add sugar, vanilla extract, almond extract and a squeeze of lemon. Gently fold in flour and sugar mixture and stir to incorporate. Spoon batter gently into a 10 inch, ungreased tube pan. Bake for 35-40 minutes. Let cool upside down. ( RG354 )

Aunt Ida's Sponge Cake 12 eggs, separated 1 c matzah cake meal 1/2 c potato starch 1 T oil 2 c sugar 1/2 tsp salt 1 tablesppoon vanilla extract 1 c orange juice 1. Sift cake meal and potato starch together and set aside. 2. Add oil and vanilla to egg yolks. Add sugar and salt while beating. 3. Continuing to beat, add orange juice alternately with sifted dry ingredients. Beat some more until creamy. 4. Beat egg whiltes until stiff, and fold into egg yolk mixture. 5. Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F. for 50-60 minutes. (There will be anough batter left over for an additional 8" or 9" round cake.) 7. Invert to cool. Keywords: Dessert, Cake, Passover ( RG343 )

The Ubiquitous Chocolate Eclair Cake Don't knock it 'til you try it. 1 pkg graham crackers (16 oz) 2 pkg vanilla pudding mix (the small ones) 3-1/3 c milk 1 pkg Cool Whip (16 oz size) 1 pkg Chocolate Frosting (16 oz carton) Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding. Beat until slightly thick. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Heat the container of prepared frosting (uncovered) in the microwave for about 1 minute on half power. Spoon over the top of the cake and spread to edges. Refrigerate for at least 5 hours before serving. Keywords: Dessert ( RG243 )

Sour Cream Fudge Cake 2 oz bitter chocolate 2 c cake flour 1-1/2 c sugar 1 tsp baking soda 1 tsp salt 1/2 c butter 1 c dairy sour cream 1 tsp vanilla 3 eggs 1. Melt chocolate 2. Sift flour w. sugar, soda and salt 3 Add butter and sour cream. Beat 2 minutes 4. Add eggs, vanilla chocolate and ¼ cup hot water. Beat 2 minutes. 5. Bake 30-35 minutes in 2 8” pans at 350 degrees. Frost and fill with ganache. Keywords: Dessert, Easy, American, Chocolate ( RG161 )

Buttermilk Chocolate Fudge Cake Initially posted by Toby. Re-posted by Sandra Levine, with the quote, "Here's a recipe that I made a couple of weeks ago. It's a recipe that Toby posted. Even though I overbaked it, it was still delicious." 4 oz unsweetened chocolate, melted and cooled 8 oz unsalted butter, softened 1-3/4 c packed dark brown sugar 3 eggs 1 tsp vanilla extract 1-1/2 c all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/8 tsp salt 1 c buttermilk, at room temperature Beat butter till light and fluffy. Beat in brown sugar at high speed, till well blended and light, about 8 minutes. Add eggs, one at a time and then the chocolate and vanilla. Sift together the dry ingredients and then beat 1/3 of them into the chocolate mixture. Add 1/3 of the buttermilk. Repeat 2 more times. Scrape batter into buttered and floured 10" springform pan. Bake in preheated 350 degree oven 1 hr. and 10 minutes. Really good with ganache and whipped cream. Keywords: Dessert, Chocolate, Easy, American ( RG160 )

Chocolate Cake with boiled frosting This recipe comes from my great grandmother. Any notes in quotes come direction from a 70+ year old recipe card, hand written in beautiful cursive with a fountain pen. 1-1/2 c butter 2 c sugar 2 eggs 1 c buttermilk 1 tsp baking soda 2/3 c cocoa 2-1/4 c flour 1 c cream 1 c sugar cocoa Cream butter and sugar. Add eggs, "beat well." Add buttermilk "beat well." Add baking soda, dissolved in "a tidge" of hot water. Add cocoa, which has been mixed with 1/2 cup boiling water. Add flour, "beat well." Makes three 9" layers, one 9x13 or a number (depending on how full you fill them) cupcakes. Bake at 350 F until done; don't overbake. Frosting Mix 1 cup sugar with enough cocoa "so it looks right." Stir in cream. Cook over med. low heat to soft ball stage. Remove from heat, and beat by hand "with wooden spoon" until amost spreaking consistency. If you beat it too long, and are frosting layer cakes, it will be too hard on the top layer. If too hard, beat in a drop or two of hot water. Advice on frosting. At least 1.5 the recipe because you will want to have plenty of frosting -- enough to lick the pan. Keywords: Dessert, Intermediate, American ( RG128 )

Pancakes Serves 2. The classic Sunday morning treat. The pancakes 5 oz all purpose flour 1 tsp salt 1-1/4 tsp baking powder 1 c milk 1 large egg 1 T butter, melted The toppings butter, preferably at room temperature, so it melts on the warm pancakes warm maple syrup your favorite fruit preserves or jam (optional) Preheat a griddle. Sift together the flour, salt, and baking powder. Mix the egg and milk together and add to the dry ingredients. Stir gently, just until it's combined and large lumps are gone. Stir in melted butter. Pour 1/4 to 1/3 cup of batter at a time onto the hot griddle. Flip the pancakes when the bubbles on top have burst. Serve hot with butter and maple syrup. Some people also like preserves. Keywords: Breakfast, American, Easy, Vegetarian, Brunch ( RG102 )

I forgot how much I love baking... last week's blueberry pie adventure left me wanting more, but my produce supplier was out of the gallon bags of blueberries. The apricots looked good, though, so I bought a few pounds. Now, I'd like to make either a pie or a tart with them: recipe suggestions? I don't think I've ever had an apricot pie, but I'm pretty sure at some point in the past I've had some apricot tarts. And I think Beranbaum's got a recipe in The Pie and Pastry Bible: has anyone tried it?

My kids are just like me. We'd rather have leftover curry, enchiladas, etc. for breakfast. Something savory, preferably spicy. Cold cereal (the stuff in the boxes) is advertised as breakfast food. We prefer it late at night, instead of dessert (brownies, pie, cake, etc.). Should it be topped with ice cream instead of milk, that's just fine. We, unless it's a chocolate variety like Coco Puffs, prefer an unsweetened cereal, with no added sugar. Perhaps some dried fruit, but again, sugar need not apply. Are we alone in that 10:00 pm cereal craving?

Blueberries are now in season in Oklahoma, for sale by the gallon at the farmer's markets. To me, this can mean only one thing: blueberry pie. Got a favorite recipe? Dorie? Cook's Illustrated? Someone else?

A bride just hired me to make cupcakes for her wedding in November. Her fiance's favorite cupcake is the chocolate TastyKake cupcake with the white icing through the middle of it. Of course, I promised her I could recreate them ... Isn't the cupcake a devil's food recipe with chocolate ganache on top? What is the filling like? Can you eat a few and describe them to me, please? Thanks - Mary