Chocolate Sponge Cake

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Chocolate Sponge Cake

Servings: 1


Ingredients:
3/4 c Sifted cake flour
1/4 ts Salt
4 tb Cocoa
1 tb Lemon juice
5 Eggs, separated
1 c Sifted sugar




Instructions:
Sift flour, salt and cocoa together 4 times. Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. Beat egg whites until stiff but not dry. Fold in sugar in small amounts, then fold in egg yolks. Fold in flour mixture in small amounts. Pour into ungreased tube pan, cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. Invert pan and let cake hang in pan until cool. Makes 1 (9 inch) cake.

Chocolate Truffle Cake

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Chocolate Truffle Cake

Servings: 8


Ingredients:
16 oz Semi-sweet chocolate
4 Eggs, separated, room temp
1/2 c Sweet butter
1 c Whipping cream
1-1/2 ts Flour
1 ts Vanilla
1-1/2 ts Sugar
2 tb Confectioners sugar
1 ts Hot water
Confectioners sugar for
Sprinkling over cake




Instructions:
Oil bottom of 8-inch or 9-inch spring form pan. Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. Add flour, sugar and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl, beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle of 425-degree oven. Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake.

Chocolate Chip Cake

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Chocolate Chip Cake

Servings: 12


Ingredients:
2 tb Cinnamon
1 c Walnuts, chopped
3/4 c Chocolate chips
1/2 c Sugar
4 Eggs
1 pt Sour cream
2 c Brown sugar
1-1/2 c Salad oil
1 ts Vanilla
3 c Graham crackers, crushed
1-1/2 ts Baking powder
1/2 ts Baking soda




Instructions:
Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker crumbs, baking powder and soda; stir into batter. Pour half the batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes.

Fat-Free Pineapple Upside Down Cake

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Fat-Free Pineapple Upside Down Cake

Servings: 12


Ingredients:
No-Stick cooking spray
1/3 c Brown sugar, packed
2 tb Light corn syrup (Karo)
1 tb Lemon juice
7 Canned pineapple rings
- well-drained
1 c Flour
1/4 c Cornstarch
1-1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Skim milk
2 Egg whites
1/3 c Light corn syrup (Karo)
1 ts Vanilla




Instructions:
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.

Fresh Lime Sponge Cake

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Fresh Lime Sponge Cake

Servings: 10


Ingredients:
6 lg Eggs; separated
1/2 ts Cream of tartar
1/4 ts Salt
1-1/2 c Sugar
2 ts Grated lime rind
1/4 c Lime juice
1/4 c Water
1-1/4 c Flour
Powdered sugar (opt)
Lime slices and leaves (opt)




Instructions:
In large bowl of electric mixer, beat egg whites with cream of tartar and salt until whites hold soft peaks. Gradually add 1/2 cup of the sugar, beating until whites are stiff but not dry. Transfer to another large bowl. Put yolks in unwashed mixer bowl. Beat until thick. Add remaining sugar, 1 tbls at a time, beating yolks very thick and ivory colored. Add lime rind, lime juice and water, beating until just blended. Beat in flour at a very low speed or by hand. Add mixture to egg whites mix, gently but thoroughly folding in with a rubber spatula. Turn into ungreased 10" tube pan. Spread evenly. Cut through batter several times with spatula to break up any air bubbles in batter. Bake at 325~ for 1 hour or until tested done. Invert on wire rack to cool. Loosen cake from sides of pan with spatula. Set on serving plate. Sift powdered sugar over top, if desired. Garnish with lime slices and leaves before serving.

Chocolate Ice Cream Cake

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Chocolate Ice Cream Cake

Servings: 1


Ingredients:
1 pk Chocolate cake mix
1 pt Chocolate ice cream, soften
3 lg Eggs
1 c Water


Instructions:
Combine ingredients and beat for 4 min. Pour batter into a well greased and floured 12-cup, 10-inch Bundt pan and bake at 350 degrees for 45 min. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing.

German Apple Cake

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German Apple Cake

Servings: 8


Ingredients:
1 pk German chocolate cake mix
2 c Prepared apple pie filling
= ( 1 can)
3 Eggs

Instructions:
Blend all and beat as per package directions. Pour into
greased and floured 13 x 9 pan. Bake at 350 degrees for 40
to 50 minutes (till top springs back.) Cool. Top with
whipped cream and sprinkle with cinnamon.

Fresh Grapefruit Cake

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Fresh Grapefruit Cake

Servings: 6


Ingredients:
Cake:
2/3 cup butter or margarine
1 3/4 cup sugar
2 eggs
3 cups sifted cake flour
1/2 tsp. salt
2-1/2 tsp. baking powder
1/2 cup grapefruit juice
3/4 cup milk
1 tsp. grated grapefruit rind
1-1/2 tsp. vanilla extract

Grapefruit Frosting:
1-1/2 cup sugar
2 egg whites
1 tbsp. light corn syrup
1/8 tsp. salt
1/3 cup grapefruit juice
1 tbsp. grated grapefruit rind
2 tsp. vanilla





Instructions:
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture. Alternate with grapefruit juice, beginning and ending with flour mixture.
Gradually add milk. Stir in grapefruit rind and vanilla extract; mix well.

Pour batter into two greased and floured 9" round cake pans. Bake at 350°F for 25 minutes. Cool in pans for 10 minutes; remove from pans. Cool completely on wire rack.

Spread frosting between layer and on top and sides of cake.

Frosting:
Combine first 5 ingredients in top of double boiler. Beat at low speed of an electric mixer for 30 seconds or just until mixed. Place over boiling water; beat constantly at high speed for 7 minutes or until stiff peaks are formed. Remove from heat.

Add grapefruit rind and vanilla; heat 1 or 2 minutes or until frosting is thick enough to spread.

Georgia Peaches-And-Cream Cake

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Georgia Peaches-And-Cream Cake

Servings: 8


Ingredients:

-----FILLING-----
2 lb Ripe peaches -- peeled
1/3 c Sugar
2 tb Fresh lemon juice
1 tb Quick-cooking tapioca
1/4 ts Freshly grated nutmeg
-----CRUMB TOPPING-----
1/2 c Unbleached all-purpose flour
6 tb Light brown sugar
4 tb Unsalted butter -- chilled
1/4 ts Cinnamon
-----CAKE-----
6 tb Sour cream
1/4 ts Baking soda
1 lg Egg
1/3 c Sugar
4 tb Unsalted butter -- softened
1 1/2 ts Pure vanilla extract
3/4 c Unbleached all-purpose flour
1/2 ts Baking powder
1/4 ts Salt





Instructions:
PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside.

FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the
processor, do this by pulsing the machine on and off several times. Spread
the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber
spatula. It's OK if the peaches are not completely covered. Sprinkle the
topping over the batter. Bake until a toothpick inserted into the center of
the cake--not the fruit--comes out clean, 25-to-28 minutes.

Creamy Coconut Cake

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Creamy Coconut Cake

Servings: 10


Ingredients:

-----FOR THE CAKE-----
2 1/2 c All purpose flour
1/2 ts Salt
2 c Granulated sugar
1 c Milk
2 1/2 ts Baking powder
1 c Butter, softened
4 Eggs
1 t Vanilla
-----FOR THE FILLING-----
8 oz Whipped cream, stiff
1/4 c Confectioners sugar
1/2 c Chopped walnuts
1/2 c Coconut
1 t Vanilla
-----FOR THE FROSTING-----
2 pk 3 oz ea cream cheese, soft
2 tb Butter, softened
2 ts Vanilla
4 c Confectioners sugar
1 c Chopped walnuts
1 pk 8 oz coconut





Instructions:
1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl,
mixed at high speed beat the butter and 2 cups of sugar until light. Add 4
eggs, one at a time, and beat after each time you add one.

2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy -about 2 minutes. At low speed, beat in flour mixture, in fourths
alternating with milk (in thirds) beginning and ending with the flour mix.
Add vanilla. Beat until just smooth, about 1 min.

3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightlytouched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly.

4. Prepare the filling: simply whip the cream, adding the sugarand vanilla, and keep cool until the cake has cooled completely.

5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like.

6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting.

NOTE: I had to use skewers to hold the cake in place while I was
frosting it, and it might be a good idea to use these to prevent the cake
from sliding.