Search the Community

Coconut-Peach Cake Serves 12 as Dessert. From Brown Sugar by Joyce White. Used with permission from the author. This is a fancier than the version found in The Daily Gullet article, click here. "This elegant cake is perfect for a wedding reception. Very lightly toasted coconut adds a tawny color to the cake, but if you prefer a snowy pristine look, don't toast the coconut. Place the cake on a nice crystal platter and ring it with candied violets. Toni likes the cake stacked with homemade peach preserves, but it is just as pretty, and delicious, with plum preserves made with black or Santa Rose plums, which turn into a delightful purplish-red color. So both recipes are included. And on a hot, humid day, whipped cream is a fine covering for a coconut cake -- a nice substitute for temperamental boiled icing." Pages 85-88, Brown Sugar. Cake Layers: 3 c cake flour 1 T baking powder 1/4 tsp salt 1/2 lb butter, softened 1-1/2 c granulated sugar 4 large eggs, room temperature 2 tsp vanilla extract 1 c whole milk, room temperature 2-1/2 c freshly shredded coconut, lightly toasted Peach or Plum Filling: 1-1/2 c Peach or Plum Preserves, preferably homemade 2 T peach brandy or peach schnapps Vanilla Icing: 3 large egg whites, room temperature (see note below) 1-1/2 c granulated sugar 1/3 c water 2 T light corn syrup 1/4 tsp cider vinegar or cream of tartar 1 tsp fresh lemon juice 1 tsp vanilla extract Preheat the oven to 350 degrees. Butter threee 8 x 1½-inch round cake pans. Dust with flour and shake out any excess flour. Sift the flour with the baking powder and salt and set aside. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment or use a large mixing bowl and a handheld electric mixer. Beat the sugar and butter until light and fluffy, for 3 to 5 minutes, scraping the bowl once or twice with a rubber spatula. Beat in the eggs one at a time, beating about 30 seconds after each addition, and scraping the bowl as needed. Stir in the vanilla extract. Set the mixer at low speed. Alternately add the flour and milk to the creamed mixture, mixing only until blended after each addition, ending with the flour. After the last addition, beat the batter on low speed for 30 seconds, or until the batter is smooth and satiny. Using a measuring cup, pour the batter into the prepared pans, dividing evenly. Shake the pans gently to settle the batter. Place the cake pans in a triangular patter in the hot oven on the middle shelf. Make sure that the cake pans don't touch. Bake the cake layers for 20 minutes, and then quickly change the position of the pans in the oven for even browning, shifting the pans from front to back and vice versa. Bake for 5 to 7 minutes longer or until the cake layers are brown and puffy and a knife inserted in the center comes out clean, or until the layers pull away from the sides of the pan. Remove the cake layers from the oven, place on wire racks, and allow to cool in the pans for 10 minutes. Don’t turn off the oven. Run a knife or metal spatula around the edges of the cake pans, tap gently, and carefully turn the cake layers out onto the wire racks and cool completely, top side up. To toast the coconut: Scatter 1½ to 2 cups of the coconut on a baking sheet or jelly-roll pan. Set the pan on the middle rack of the 350-degree oven. Toast the coconut for about 5 minutes, or until it is barely tinged golden brown, shaking the pan or stirring the coconut with a wooden spoon once or twice. Watch carefully and don't let the coconut burn or overbrown. Use the remaining 1 cup of coconut for the filling, untoasted. To make the Peach or Plum Filling: Combine the preserves and brandy or schnapps in a medium bowl. Beat briskly until well blended and smooth. Set aside. To prepare the Vanilla Icing: Carefully crack the eggs one at a time and place the yolk and egg white into two separate small bowls, making sure that not one speck fo yolk mixes in with the egg white. If the egg white is free of yolk, transfer it to a large spotless clean bowl for shipping. If the egg yolk drips into the egg white, discard that egg white and break another egg, using a clean bowl. Set aside the egg whites to warm to room temperature and return the yolks to the refrigerator. The egg yolks can be frozen and used in a custard, or scrambled for breakfast. Have ready a long-handled wooden spoon, a pastry brush, a cup of hot water for brushing down sugar crystals from the sides of the pan, a candy thermometer, and a hand mixer with clean beaters. When the egg whites reach room temperature, combine the sugar, 1/3 cup water, and the corn syrup in a heavy 3-quart saucepan that has a tight-fitting lid. Stir briskly with the wooden spoon to dissolve the sugar. Set the pan on medium heat and cook, stirring, until the sugar is completely dissolved. Cover the pan, raise the heat to medium-high, and cook for 3 minutes. While the sugar is boiling, using the hand mixer set at medium-high speed, beat the egg whites until they are foamy. Sprinkle over the vinegar or cream of tartar and continue beating until the egg whites form soft peaks. Don't over beat; this should take no more than 3 minutes. Set aside. Uncover the pan, dip the pastry brush in the hot water, and wipe away any crystals on the inside of the pan. Attach the candy thermometer to the inside of the pan, raise the heat a bit, and cook the syrup, without stirring, until it reaches 238 to 240 degrees. (This should take about 4 minutes.) Remove the syrup from the heat, let cool for 1 to 2 minutes, and then pour in the egg whites in a thin stream while beating on high speed. Continue beating until the icing is thick and glossy and holds a shape, for about 7 minutes. Beat in the lemon juice and vanilla extract and spread the icing immediately over the cooled cake. If the icing begins to harden, stir in a little of the hot water and beat briskly. Makes 3 generous cups vanilla icing To assemble the cake: Place one cake layer top side down on a cake platter. Spread with half of the peach preserves or plum filling--3/4 cup--smoothing with a metal spatula. Sprinkle on ½ cup of the untoasted coconut. Place on the second layer, top side up, and spread with the remaining preserves and the remaining ½ cup untoasted coconut. Top with the third later, bottom side down. Secure the cake in place with metal skewers if it is leaning. Spread the cake all over--sides and top--with the Vanilla Icing or with Whipped Cream Frosting (page 93 of Brown Sugar), swirling for a pretty effect. Coat the cake all over with the toasted coconut, patting lightly with your hand. Set the cake in a cool, dark place until ready to serve. Refrigerate any leftover cake. Makes 10 to 12 servings Note: If you aren't sure about the safety of the egg whites you plan to use in the icing, consider using pasteurized egg whites or reconstituted powdered egg whites instead. Powdered egg whites or meringue powder can be ordered from Wilton at 1-800-794-5866, or on line at www.Wilton.com. Keywords: Dessert, Cake, Topping/Frosting, American, Stand Mixer, The Daily Gullet ( RG602 )

Lemon Coriander Tea Cakes Serves 8 as Dessert. These crisp cookies are infused with coriander and lemon and are perfect with a hot cup of tea, or paired with a scoop of vanilla ice cream topped with a fruit sauce for an elegant and quick summer dessert. Coriander has a flavor similar to lemon and sage, and it works beautifully in these tea cakes, which folklore says came out of the Southern plantation kitchens Recipe is from: Brown Sugar: Soul Food Desserts from Family and Friends, by Joyce White, used with permission from the author. 1/3 c golden raisins 2 T lemon juice 2-1/4 c all-purpose flour 1/4 tsp baking soda Pinch of salt 1 T coriander seeds, crushed 12 T unsalted butter, softened 1 c light brown sugar, firmly packed 1 large egg, at room temperature 1 tsp vanilla extract 2 T crystallized sugar for sprinkling, such as Sugar in the Raw Chop the raisins finely and mix in a glass bowl or cup with the lemon juice. Sift together the flour baking soda and salt. Set aside. Lightly toast and then finely crush or ground grind the coriander seeds. Set aside 1 teaspoon of the coriander seeds to use as a topping. Combine the remaining seeds, butter and sugar in a large mixing bowl. Using a handheld electric mixer at medium-high or creaming speed, beat until light and fluffy, for about 2 minutes, scraping the sides of the bowl with a rubber spatula once or twice. Add the egg and vanilla extract and beat until well-blended. Using a large spoon, stir in the raisins. Add the flour and mix only until blended. Form the dough into a ball, dusting lightly with flour if sticky. Wrap the dough in wax paper or plastic wrap and chill in the refrigerator for about 2 hours or until the dough is firm and easy to handle. Preheat the oven to 375 degrees. Lightly butter a baking sheet. Divide the dough in half, and return one piece back to the refrigerator. Lightly flour a work surface. Roll out the dough into a circle about 1/4-inch thick and about 8 inches in diameter. Using a 2 1/2-inch cookie cutter, cut the dough into rounds. Place the cookies about 2 inches apart on one of the baking sheets. Combine the remaining teaspoon of coriander seeds with the sugar and sprinkle each cookie with about 1/2 teaspoon of the sugar-spice mixture. Gently press the topping with you fingers so that it sticks. Set the pan of cookies in the center of the hot oven on the middle shelf. Bake for 11 to 14 minutes or until the bottoms are just lightly brown and the cookies are pale golden around the edges, switching the position of the pan around in the oven halfway through the baking. Remove the cookies from the oven and set the pan on a wire rack. Cool the cookies for 5 minutes on the pan and then remove from the baking sheet with a metal spatula. Cool on a wire rack. Bake the remaining dough in the same way, one pan at a time, rerolling scraps. Makes about 24 cookies. Keywords: Dessert, Kosher, Vegetarian, Intermediate, Snack, Brunch, Cookie, American ( RG596 )

Butter Mochi Cake Serves 12 as Dessert. If you love sweet red-bean paste and glutinous-rice sweets like Japanese mochi, you will love this cake. It is the red-bean mochi westernized by the addition of rich butter, eggs, milk, and vanilla and baked into a deliciously buttery, gooey, chewy cake laced with sweet red bean. 1/2 cup unsalted butter, melted 1-1/4 cups sugar 3 large eggs 3 cups milk 1 teaspoon vanilla extract 1 16-ounce box sweet (glutinous) rice flour 1 teaspoon baking powder 1 18-ounce can sweet red-bean paste Position oven-rack so that pan will be in center of oven. Preheat oven to 350 degrees F. Grease 9" x 13" rectangular pan. Mix together all ingredients except red-bean paste until smooth. Pour into pan. Drop red-bean paste by scant teaspoonfuls (no larger, to avoid sinking) into batter, distributing evenly. Bake for one hour and ten minutes. Remove from oven. Cool in pan to room temperature. Slice into squares or rectangles, and serve at room temperature, or slightly warmed after slicing. Freezes well. This recipe calls for smooth red-bean paste, but you may substitute an equal amount of the chunky red-bean paste that is similarly available in cans and is commonly used on shaved ice. The chunky red beans bring a good textural contrast to the smooth rice cake. Also, try pan-frying a slice, for a deliciously crispy edge to a warm, chewy, gooey interior. Keywords: Dessert, Easy, Cake ( RG586 )

Luscious and Moist Lemon Pound Cake 1 c (2 sticks) soft unsalted butter 2-2/3 c sugar 2 tsp vanilla extract Grated zest of 2 lemons 1/2 tsp salt 6 eggs at room temperature 3 c unbleached all-purpose flour, sifted 1/4 tsp baking soda 1 c sour cream Preheat the oven to 350 F. Line the bottom of a 9-inch tube pan or large loaf pan with parchment, then butter and flour the paper and the sides of the pan. In the bowl of a mixer, cream the butter, sugar together until light and fluffy, scraping down the sides of the bowl occasionally, for several minutes. Add the vanilla, lemon zest and salt and beat again until thoroughly combined. Add eggs, one at a time, and continue to beat until the mixture is silky and smooth. Sift the flour and baking soda together and alternately add the dry ingredients and the sour cream to the mixture in 3 additions. Beat until smooth. Bake approximately 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes, then turn out of the pan and cool on a rack. Serve with fresh berries and whipped cream! Keywords: Dessert, Easy, Cake ( RG559 )

Pistachio-Cardamom cake 3/4 c shelled unsalted pistachios (4 oz) 1 c all-purpose flour 2 tsp baking powder 2 tsp ground cardamom 1/4 tsp salt 1/2 c whole milk 1/4 tsp vanilla extract 1-1/2 sticks unsalted butter, softened 1 c sugar 3 large eggs Preheat oven to 350°F. Butter a 9 by 6 pan, then line bottom with wax paper. In a food processor chop the pistachios until finely ground. Add the flour, baking powder, cardamom, and salt to the pistachios and pulse once or twice to mix. Cream the butter and sugar until pale and fluffy. Add the eggs 1 at a time (beating after each addition). Then add the milk and vanilla extract, mix well. Add the flour/nut mixture and beat till combined. Spread the batter evenly in the cake pan and bake in middle of oven till a toothpick inserted in the center of the cake comes out clean, should take about 30 minutes. Cool the cake in the pan for roughly 10 minutes and flip it out onto a platter. It's excellent warm with some ice cream or at room temperature. Keywords: Dessert, Cake ( RG553 )

Sugar Plum Cake Here's another old family favorite that I've been cooking up for some thirty years 2 c self-rising flour 2 c sugar 1 c vegetable oil 3 eggs, slightly beaten 1 tsp powdered cloves 1 tsp cinnamon 1 c chopped pecans 2 jars (small) plum baby food - it comes mixed with something; I think applesauce Combine all ingredients by hand, mixing well. Prepare bundt pan - grease well, and then, instead of flour, coat well with granulated sugar. Pour batter into pan, trying not to disturb sugar. Bake at 350º for 50-60 minutes. Allow to cool a few minutes in the pan, and then turn out onto platter. Make lemon glaze: 1 C sifted powdered sugar mixed with lemon juice to taste. Glaze well-cooled cake. Keywords: Dessert, Cake ( RG528 )

Hershey Bar Cake Great soft crumb, mild chocolate flavor, dense and moist like a pound cake sort of. When I was tasting it, I kept thinking that something like Malted Milk ice cream and a nut brittle for crunch would go well with the flavors that were happening. I would not do a fruit flavor with it. Here is the recipe. 1/2 lb 1/2 butter 2 c sugar 4 large eggs 2 tsp vanilla 8 Hershey bars (I figured about 12 oz total, just guessing) 2-1/2 c sifted cake flour 1/4 tsp salt 1/4 tsp soda 1 c buttermilk 1 c chopped pecan (i used walnuts, did not have any pecans) 1 can (5 1/2oz) Hershey's Syrup preheat oven to 315F. Melt chocolate in top of double boiler. sift dry ingredients together cream butter and sugar add eggs one at a time, mixing well each time alternate folding in dry ingredients and buttermilk fold in syrup and vanilla fold in nuts bake in a greased tube pan (large size) for 1 1/2 to 1 3/4 hours. (It took the full 1 3/4 hours for my oven) cool dust with powdered sugar (also, I dusted the tube pan with cocoa powder instead of flour Keywords: Dessert, Cake ( RG494 )

Lumberjack Cake Serves 12 as Dessert. This is a wonderful cake, best served slightly warm with a big dollop of whipped cream. Its' also fine served cold with a good coffee. 185 g pitted dreied dates coarsley chopped 1 tsp baking soda 1 c hot water 250 g caster sugar ( superfine) 125 g butter softened and chopped 1-1/2 c plain flour 1 tsp vanilla essence 2 apples peeled cored and diced 1 egg beaten Topping 2/3 c soft brown sugar 60 g butter 1 c unsweetened shredded coconut 3-1/2 T milk Preheat oven to 180 C Mix the dates with 1 cup of hot water and soda, and set aside while you make the remainder of the cake. Cream the butter and sugar in a large bowl until light and fluffy. Slowly beat in egg. Sift flour with pinch of salt and stir into mixture with vanilla. Mix in date mixture and chopped apple. Tip into a 22cm lined cake tin. Bake for 40 minutes or until the top is set. Put the topping ingredients in a small saucepan and stir over medium heat until well combined. Remove the cake gently from the oven. Spread the hot topping over to cover the cake and cook for 20-30 mins longer or until topping is golden and cake is cooked through. Remove from oven and cool in the tin until ready to serve Keywords: Dessert, Easy, Cake ( RG490 )

Chocolate Marble Cake One of those classic cakes deserving of resurrection! Best if just thinly iced with your favorite ganache. 3 oz Unsweetened chocolate, melted 1/4 c sugar 1/4 c boiling water 1/4 tsp baking soda 3 c sifted cake flour 3 tsp baking powder 1/2 tsp salt 6 oz butter, softened 2 c sugar 1 c milk 1 tsp vanilla 6 egg whites Spray two 9" round cake pans and line bottom with parchment. Preheat oven to 375 F. Combine melted chocolate with the 1/4 cup sugar and boiling water. Add baking soda and stir until thickened. Cool. Sift flour once before measuring then add baking powder and salt and sift three times more. Set aside. Cream butter and sugar until white and fluffy. Add flour alternately with milk beating until smooth after each addition. Add vanilla. Beat egg whites to moist peaks. Stir quickly but thoroughly into batter. Pour half of batter into another bowl and add chocolate mixture. With ice cream scoop (or large spoon) alternate light and dark batters then marbleize by cutting through batters with knife. Bake for approximately 35 minutes. Keywords: Dessert, Cake ( RG482 )

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 )