Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

Servings: 6


Ingredients:
2/3 c Granulated sugar
1/4 ts Salt
3/4 c Unsalted butter
1 1/2 c Flour
1 ts Vanilla
1 c Yellow cornmeal
1/4 ts Ground nutmeg or mace
1/3 c Madeira
2 Eggs
1 lb Pineapple; peeled
2 Egg yolks
- cut into 1/2" thick slices
1 1/2 c Milk
- core removed
2 ts Baking powder
3/4 c Dark brown sugar, packed




Instructions:
PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon and reserve. Continue cooking until liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cool before serving.

Snicker Cake

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Snicker Cake

Servings: 10


Ingredients:
1 pk Cake mix, German Chocolate
1/3 c Milk
1/2 c Butter
1 c Chocolate chipe
14 oz Caramels, unwrap first
1 c Nut, chopped




Instructions:
Mix cake as directed on package. Pour 1/2 of batter in 9 x 13" greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream.

Key Largo Cake

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Key Largo Cake

Servings: 16


Ingredients:
------------------------------------CAKE------------------------------------
3 oz Mixed fruit jello 1/2 ts Baking soda
1 1/3 c Sugar 5 Eggs
2 c Flour 1 1/4 c Cooking oil
1/2 ts Salt 3/4 c Key Largo liqueur *
1 ts Baking powder

-----------------------------------GLAZE-----------------------------------
1/2 c Powdered sugar 1/2 c Key Largo Liqueur *

----------------------------------TOPPING----------------------------------
12 oz Cool Whip 1 cn Mixed tropical fruit, drain

* any tropical flavored liqueur



Instructions:
Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder,
flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur.
Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 - 30
minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a can of mixed tropical fruit, well drained.

Rum Cake

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Rum Cake

Servings: 12


Ingredients:

1 Yellow cake mix
1 pk Instant vanilla pudding
1 c Milk
4 Eggs
1/2 c Cooking oil
Rum
1 c Chopped walnuts
3/4 c Margarine
3/4 c Sugar





Instructions:
Mix together: Cake mix, pudding, milk, eggs, oil, 1
oz. + 1 t. rum. Then add nuts that have been shook in
a bag with 2 t. four

Bake at 325 degrees in greased and floured bundt pan
for 55 minutes.

5 minutes before cake is done: In small sauce pan
bring to boil margarine, sugar and 1/4 c. rum. Spoon
over hot cake.

Cool 2 hours and dump out.

Heath Bar Brunch Cake

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Heath Bar Brunch Cake

Servings: 16


Ingredients:
1/2 c Butter
1 Egg, slightly beaten
1 1/2 c Light brown sugar, packed
1 ts Vanilla
1/2 c Sugar
2 1-1/8oz Heath Bars, finely
2 c Flour, sifted
- crushed (chilled)
1/4 ts Salt
3/4 c Pecans, finely chopped
1 c Buttermilk
6 1-1/8oz Heath Bars, finely
1 ts Baking soda
- crushed (chilled)
1/8 ts Salt




Instructions:
Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream.

Strawberry Mousse Cake

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Strawberry Mousse Cake

Servings: 10


Ingredients:
1 x --------sponge cake---------
3 ea Eggs, separated
1 x Pinch cream tartar
1/2 c Granulated sugar
1/4 ts Grated lemon rind
1 ts Vanilla
1/2 c All purpose flour
1 x Pinch salt
1 x --strawberry yogurt mousse--
1 ea ------------------------
1 1/2 ea Env unflavoured gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 tb Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
1 x -----------syrup------------
3 tb Water
3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur
1 x -cream frosting and garnish-
1 ea ------------------------
2 c Stawberries
1 1/2 c Whipping cream
2 tb Granulated sugar




Instructions:
CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two.

Mississippi Mud Cake

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Mississippi Mud Cake

Servings: 8


Ingredients:
1/2 c Butter, softened
1 c Pecans, chopped
1 c Sugar
10 oz Marshmallows
3 x Eggs
1 ea Chocolate Frosting
3/4 c All Purpose Flour
1/4 c Butter
1/2 ts Baking Powder
1/4 c +2 T Cocoa
1 ea Dash Salt
1/4 c +3 T Warm Milk
1/4 c +1 /12 T Cocoa
1 ts Vanilla Extract
1 ts Vanilla Extract
16 oz Powdered Sugar, sifted




Instructions:
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake.

Queen Elizabeth Cake

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Queen Elizabeth Cake

Servings: 1


Ingredients:
1/4 c Butter
1 c Sugar
1 1/2 c Flour
1 ts Vanilla
1/2 c Nuts; chopped
1 c Boiling water
1 c Date; chopped
1 ts Baking soda

----------------------------------TOPPING----------------------------------
5 tb Sugar
5 tb Evaporated milk
2 tb Butter
Toasted coconut and nuts





Instructions:
Pour boiling water over chopped dates. Let stand until cool and then
add baking soda. Cream sugar and butter well. Add eggs, flour, vanilla and
nuts. Add date mixture. Pour into a long flat pan or a loaf pan and bake
at 350~ for 25-30 minutes.
Topping. Combine sugar, milk and butter in pan and boil until thick
approximately 3 minutes. Spread on top of cake and sprinkle with coconut
and nuts.

Hot Fudge Cake with Sauce

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Hot Fudge Cake with Sauce

Servings: 4


Ingredients:
1 c Flour
2/3 c Milk
1/3 c Cocoa
*Sauce*
3/4 c Sugar
3/4 c Sugar
2 ts Baking Powder
3 tb Cocoa
1/2 ts Salt
2 tb Water
1/4 c Shortening
2 c HOT water
1 Egg




Instructions:
Preheat to 350F

Sift dry ingrediants in a bowl. Cut in shortening. Add
egg & milk. Stir til flour is moist. Put batter in 9"
cake pan. Mix sauce well, pour over batter slowly.
Bake for 40 min. Serve with milk or cream (while warm)

Chocolate Mousse Cake

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Chocolate Mousse Cake

Servings: 1


Ingredients:
16 oz Bittersweet chocolate
10 oz Sugar
8 oz Flour
5 oz Butter
10 Egg yolks
12 Egg whites




Instructions:

Melt the chocolate together with the butter in a saucepan over the stove in
a place not too hot.
Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted
chocolate.
Beat 6 egg whites very firm and fold the chocolate mixture into them,
adding at the end the 8 oz of flour.
Put into a butter and floured cake pan and bake for 45 minutes at low
(250). Let cool.
Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar
while beating. Fold into them the rest of the chocolate which must be
hardly warm.
Cover the cake with the chocolate mousse. Then sprinkle over the top and
the side grated chocolate. Leave the cake in the refrigerator 2 hours
before serving.