Black Forest Torte

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Black Forest Torte

Servings: 10


Ingredients:
2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey's cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
21 oz Cherry pie filling; chilled
4 oz Frozen whipped topping;
-thawed
Sliced almonds (optional)




Instructions:
Heat oven to 350 F. Grease and flour two 9-inch round
baking pans. In large mixer bowl, blend sugar, flour,
cocoa, baking powder, baking soda and salt. Add eggs, milk,
oil and vanilla; beat on medium speed 2 minutes. Remove
from mixer; stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake 30 to 35 minutes or
until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans. Cool completely on wire rack.
Place one layer on serving plate. Spread half of pie
filling over layer to within 1/2 inch of edge. Spoon or
pipe border of whipped topping around edge. Top with second
cake layer. Spread remaining pie filling to within 1/2 inch
of edge. Make border around top edge with remaining
topping. Garnish with sliced almonds, if desired.
Refrigerate until just before serving.

Black Russian Cake

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Black Russian Cake

Servings: 12


Ingredients:
1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs

MILK CHOCOLATE FROSTING
1/2 pk Milk chocolate frost mix (14
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao





Instructions:
Combine all ingredients, blend for 1 minutes with mixer at low speed;
beat at high speed for 2 minutes. Spoon into greased and floured
Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in
pan; turn out to cool. Ice with the milk chocolate frosting.
Frosting: Combine all ingredients in small mixing bowl, beat 1 minute
at low speed, beat for 1 minute at high speed. Stir in a few more
drops of water until mixture reaches desired spreading consistency.

Black Magic Cake

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Black Magic Cake

Servings: 16


Ingredients:
1 3/4 c Flour; unbleached, sifted
2 c Sugar
3/4 c Cocoa; baking
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 ea Eggs; large
1/2 c Vegetable oil
1 c Coffee; black, strong
1 c Buttermilk
1 ts Vanilla extract
1 x --hundred dollar frosting---
1/4 c Butter or regular margarine
3 oz Semisweet chocolate;3 blocks
1 ea Egg; large
2 c Confectioners sugar
1 tb Vanilla
1 tb Lemon juice
1 c Walnuts; chopped




Instructions:
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.

Apple Swirl Cake

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Apple Swirl Cake

Servings: 12


Ingredients:
2 c Apples
3 tb Sugar
1 ts Cinnamon
2 c Sugar
1 c Cooking oil
4 ea Eggs
1/4 c Orange juice
2 ts Vanilla
3 c Sifted flour
1 tb Baking powder
1/2 ts Salt




Instructions:
Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar.

Baltimore Peach Cake

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Baltimore Peach Cake

Servings: 6


Ingredients:
1 tb Butter, softened
3/4 c Sugar, mixed with...
1 c Sugar
2 ts Cinnamon
2 1/2 c Flour
5 ea Large Peaches, peeled/sliced
3 ts Baking Powder
2 tb Butter, melted
1-1/2 c Milk




Instructions:
Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.)

Hawaiian Ice Box Cake

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Hawaiian Ice Box Cake

Servings: 16


Ingredients:
1-1/3 c ;water
3 Egg whites
18-1/2 oz Packaged LF Yellow cake mix
Vegetable cooking spray
2 c Skim milk
3-1/2 oz Pkg. inst. banana pudding
15 oz Can crushed pineapple;
- drained
2 c LF frozen whipped topping;
- thawed
1/4 c Shredded coconut; toasted




Instructions:
Combine first 3 ingredients in a large bowl; beat at low speed of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13 x 9 x 2 inch baking dish coated with cooking spray. Bake at 350 F. for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.

Cranberry Upside-Down Cake

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Cranberry Upside-Down Cake

Servings: 10


Ingredients:
Nonstick cooking spray
2 c Cranberries; washed and
-picked over
1-3/4 c Sugar
1/2 c Water
1 c Cake flour
1-1/2 ts Baking powder
1/2 c Unsweetened applesauce
1/4 c Thawed frozen nonfat egg
Substitute (equal to 1 egg)
1/4 c Nonfat milk
1/4 c Fresh orange juice
1 ts Grated orange zest
1/2 ts Vanilla
1 c Low-fat whipped topping
1 T Orange liqueur




Instructions:
1. Preheat oven to 375 degrees. Lightly butter bottom and sides of 9-inch round layer cake pan or spray with nonstick cooking spray. 2. Combine cranberries, 1 cup sugar and water in medium saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. 3. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl, stir applesauce, egg substitute, nonfat milk, orange juice, orange zest and vanilla. Stir into dry ingredients just until blended. Pour over cranberry mixture. 4. Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. 5. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Serve warm with whipped topping blended with orange liqueur.

Triple Chocolate Cake

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Triple Chocolate Cake

Servings: 16


Ingredients:
1 pkg devil's food cake mix
1 pkg instant chocolate pudding mix (small)
1 pkg chocolate chips (12 oz)
1 1/4 cups water
1/4 cup oil
2 eggs


Instructions:
Preheat oven to 350F. Combine all ingredients in an ungreased 9x13 pan. Mix thoroughly. Bake for 40-45 minutes. When cool, dust top with powdered sugar.

Swedish Chocolate Cake

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Swedish Chocolate Cake

Servings: 1


Ingredients:
20 oz Crushed pineapple; undrain
1 cn Cherry pie filling
1 pk Deluxe Swiss Chocolate Cake
1 c Pecans; chopped
1/2 c Butter or margarine





Instructions:
Preheat oven to 350~ F. Dump pineapple with juice into
ungreased 13x9x2" pan. Spread evenly. Dump in pie
filling. Spread evenly. Sprinkle cake mix evenly over
cherry layer. Sprinkle pecans over cake mix. Dot with
butter. Bake at 350~ F for 50-55 minutes or until set.
serve warm or at room temperature TIP: To make the
traditional Dump Cake recipe, substitute Duncan Hines
Moist Deluxe Yellow Cake Mix for the Swiss Chocolate
Cake Mix.

Quick Chocolate Cake

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Quick Chocolate Cake

Servings: 1


Ingredients:
5 c Chocolate Cake Mix
1 c Water
1 ts Vanilla extract
3 Eggs





Instructions:
Preheat oven to 350 degrees.

Shake the container of cake mix before measuring and spoon the mix lightly
into the measuring cup.

Mix in the water and vanilla, using an electric mixer or beat by hand,
using 300 strokes. Add eggs one at a time, beating well after each
addition.

Pour into two well-greased 9" layer pans and bake for 25 to 30 minutes.