Cakes ymmm..

PERFECT CHOCOLATE CAKE

4 ounces unsweetened chocolate1/2 c. milk1 c. brown sugar, packed1/4 tsp. Jamaican allspice1 egg yolk2 c. cake flour1 tsp. baking soda1/2 tsp. salt1/2 c. butter1 c. superfine sugar2 egg yolks3 T. water1/2 c. milk1 tsp. vanilla1 Tbsp. dark rum2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.








FUNFETTI CAKE

2 cups flour3 tsp baking soda4 tsp vegetable oil3 eggs1/2 cups milk3/4 cups sugar1/6 cups shredded coconut5 tsp sour cream (this is for texture like in velvet cake)1/2 cups of sprinkles of your choice1 tsp vanilla extract
In a large mixing bowl, combine all dry ingredients (except for coconut and sprinkles), While in another bowl mix all liquid ingredients. Puree all ingredients (excluding the coconut and sprinkles) for 15 minutes. Next, pour ingredients into greased cake pan, and place in oven at 350°F.
Bake for 30 minutes, and then take out when the surface of the cake is light brown. Let cool for 10 minutes, serve with sprinkles and coconut on top.
* In case you are dieting use lowfat milk and sour cream, and use conola oil instead of vegetable oil.



FRESH APPLE CAKE

CAKE:
4 c. diced apples2 c. flour2 c. sugar1/2 c. oil2 tsp. cinnamon2 well beaten eggs1 c. walnuts, chopped1 tsp. salt2 tsp. vanilla
ICING:
1 (8 oz.) pkg. soft cream cheese2 c. sifted powdered sugar1 tbsp. soft butter1 tsp. vanilla
Bake in 13x9 inch pan.
Cake:
Bowl 1: Peel apples, add sugar, oil and eggs.
Bowl 2: Mix flour, cinnamon, walnuts, salt. Mix both bowls together and add vanilla. Bake in 13x9 inch pan (greased) for 1 hour at 350-375 degrees.
Icing:
Combine 1 (8 ounce) package soft cream cheese and 2 cups sifted powdered sugar. Add 1 tablespoon of butter (soft), 1 teaspoon vanilla. Mix well. Ice cake when cool.



PINEAPPLE UPSIDE DOWN CAKE

1/4 c. butter1/2 c. packed brown sugar1 c. cake flour1/2 c. sugar1 tsp. baking powder1/4 tsp. salt1/4 c. butter, softened1/2 c. milk1 egg1/2 tsp. vanilla1 can pineapple slices in syrupmaraschino cherries (as many as pineapple slices used)
Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.




AUNTIE M.'S TEA CAKES

1/2 c. butter1 c. sugar1/2 tsp. vanilla flavor1 tbsp. milk2 eggs, beaten1 1/2 c. flour1/2 tsp. baking powder1/2 tsp. salt
Cream butter and sugar. Then add vanilla, milk and eggs. Add remaining ingredients and then chill. Roll and cut into cookies. Shake powdered sugar over each cookie. Bake at 375 degrees for 12-15 minutes





MINI MORSEL CUPCAKES

2 1/2 c. all purpose flour2 1/4 tsp. baking powder1/2 tsp. salt2 sticks butter, softened1 1/2 c. sugar2 tsp. vanilla4 eggs1 c. milk1 (12 oz.) pkg. Nestle Toll House semi sweet chocolate mini morsels, divided
CUPCAKES: Heat oven to 375 degrees. In bowl combine flour, baking powder and salt. Set aside. In mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, beating well after each. Blend in flour mixture alternately with milk. Stir in 3/4 cup mini morsels. Spoon batter into 24 paper lined muffin cups. Bake 18 to 22 minutes or until tops spring back when pressed.
FROSTING: Melt remaining 1 cup chocolate morsels. In bowl beat 1 stick butter (softened), 2 1/2 cups confectioners' sugar, 1/4 cup milk, 1 teaspoon vanilla and melted chocolate until creamy. Frost cupcakes and sprinkle with remaining 1/4 cup mini morsels.




RED VELVET CAKE

1 1/2 c. sugar2 eggs2 1/2 c. flour1 c. buttermilk1 tsp. vinegar1 tsp. vanilla1 1/2 c. oil1 tsp. soda1 tsp. cocoa1 sm. bottle red food coloring
Mix all together at once. Cook 3 layers, 30 minutes, 2 layers 40 minutes at 350 degrees.
CREAM CHEESE ICING FOR RED VELVET CAKE:
1 box powdered sugar8 oz. cream cheese1 stick butter1 tsp. vanilla
Let cream cheese and butter stand at room temperature. Mix together, add sugar and vanilla. Spread.








COCOA CHIFFON CAKE

This low-fat chiffon cake has a light, soft crumb and a satisfying chocolate flavor.
1/2 c. vegetable oil plus extra for preparing pan1/3 c. plus 1 tbsp. sifted Dutch-process cocoa plus extra for preparing pan1 1/2 c. sifted flour1 1/4 c. sugar2 tsp. baking powder1/4 tsp. salt1/4 tsp. cinnamon2 tsp. vanilla extract1 lg. egg yolk5 lg. egg whites, at room temp.Pinch of cream of tartar2 tbsp. sifted confectioners' sugar plus extra for dusting cake
Position rack in the center of the oven and preheat oven to 350 degrees F. Brush the inside of a 9 inch bundt or springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess.
Sift together flour, 1/3 cup plus 1 tablespoon cocoa, sugar, baking powder, salt and cinnamon into a large bowl. Make a well in the center of the dry ingredients and add oil, 1/2 cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix.
Place egg whites in another large mixing bowl. Add cream of tartar and beat with an electric mixer until they are white and foamy. Add 2 tablespoons confectioners' sugar and continue beating until stiff but not dry. Scrape off the beaters, and, without washing them, place them in the flour-and-oil mixture and beat at low speed just until well blended. In four additions, gently fold this mixture into the egg whites.
Turn the batter out into the prepared pan and smooth the top with a rubber spatula. Rap the pan sharply on the counter once to remove any large air bubbles. Bake for 40 to 45 minutes, or until the top feels springy and a cake tester inserted in the center comes out clean. (The top of the cake will be cracked.)
Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen sides and center of cake from the pan. Invert onto the rack, lift off pan and cool cake completely. Place on a serving platter and top with a light sifting of confectioners' sugar.
Serves 16.




MOIST CHOCOLATE CAKE

Cream: 2 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. cocoa 1/2 c. cocoa
Add: 1 c. buttermilk with 2 tsp. soda in it
Mix well and add 1 cup water. Bake at 350 degrees until done.






CHOCOLATE MOIST CAKE

2 c. flour1 1/2 cups sugar1 tsp. salt1 tsp. baking powder2 tsp. baking soda3/4 c. cocoa1 c. oil1 c. hot coffee1 c. milk2 eggs1 tsp. vanilla
FROSTING:
1 pkg. cream cheese1 tbsp. milk1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.







NORWEGIAN BUTTER CAKE

1 c. butter1 1/2 c. all-purpose flour5 eggs1 1/3 c. sugar1 tsp. baking powder1/4 tsp. salt1 1/2 tsp. lemon or almond extract
Cream butter and flour together. Add eggs, one at a time beating after each one. Blend in sugar, baking powder, salt and extract. Grease a 9 inch tube pan and dust with fine bread crumbs. Pour in batter and bake at 325 degrees for 1 hour. Cool on rack. Sprinkle confectioners' sugar over top through a sieve.










PERFECT CHOCOLATE CAKE

4 ounces unsweetened chocolate1/2 c. milk1 c. brown sugar, packed1/4 tsp. Jamaican allspice1 egg yolk2 c. cake flour1 tsp. baking soda1/2 tsp. salt1/2 c. butter1 c. superfine sugar2 egg yolks3 T. water1/2 c. milk1 tsp. vanilla1 Tbsp. dark rum2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.










CHOCOLATE SURPRISE CUPCAKES

3/4 c. brown sugar1/4 c. cocoa1/4 c. oil1/2 c. boiling water1 1/2 c. flour1/2 tsp. baking powder1/2 tsp. baking soda1 egg1/2 c. lowfat yogurt1/2 c. peanut butter2 tbsp. brown sugar
Mix brown sugar, oil and egg. Beat well. Combine flour, cocoa, baking powder and baking soda. Add dry ingredients alternately with boiling water. Mix in yogurt. Combine well.
In separate bowl combine peanut butter and 2 tablespoons brown sugar.
Fill paper muffin cups 1/3 full with chocolate batter. Divide peanut butter mixture putting about 1/2 tablespoon in each cupcake. Cover peanut butter with remaining chocolate batter. Bake at 350 degrees for 16-20 minutes. Makes about 16 cupcakes.




COCOA DELIGHT CAKE

1/2 c. Baker's cocoa1 3/4 c. sugar1 1/2 c. sour milk or buttermilk2 1/4 c. sifted cake flour1/2 c. softened butter2 eggs1 tsp. soda1 tsp. salt1 tsp. vanilla
Combine 1/2 cup Baker's cocoa and 1/2 cup sugar. Blend in 1/2 cup sour milk or buttermilk.
Sift together 2 1/4 cups sifted cake flour, 1 teaspoon soda and 1 teaspoon salt. Sift twice more. Cream 1/2 cup butter or other shortening with 1 1/4 cups sugar until fluffy. Add 2 unbeaten eggs, one at a time; beat well after each. Add flour mixture alternate with 1 cup sour milk or buttermilk, beating well.
Blend in cocoa mixture and 1 teaspoon vanilla. Pour into 2 round 9 inch layer pans, grease and flour bottom of pans. Bake in a moderate (350 degree) oven for 35 minutes or until done. Cool and frost with Cocoa Frosting.
FUDGE FROSTING:
Melt in saucepan 1 square baking chocolate and 3 teaspoons butter. Add 5 tablespoons of canned milk, 1/2 teaspoon of salt and 2 cups of powdered sugar. Stir over low heat until mixed. Add 1 teaspoon vanilla. Spread on cake. Cool.




BEST COCOA CAKE

1 c. butter3 c. light brown sugar4 eggs2 tsp. vanilla extract3/4 c. unsweetened cocoa powder3 tsp. baking soda1/2 tsp. salt3 c. cake flour1 1/3 c. sour cream1 1/3 c. boiling water
Grease and flour three 9-inch pans or line with waxed paper. Preheat oven to 350 degrees. In large bowl, cream butter and brown sugar well, then add eggs. Beat on high speed for about 5 minutes. On low speed, add vanilla, cocoa, baking soda and salt. Add flour alternately with sour cream on low speed until smooth. Pour in boiling water and stir with spoon until blended. Pour into prepared pans. Bake about 30-35 minutes or until done. Cool in pans 10 minutes and turn out on wire racks to cool completely. Frost with any flavor or whipped cream. I prefer chocolate mocha frosting. NOTE: If this cake is too large for your family, part of it can be frozen for later use.




LEMON BUTTER CAKE

3 c. cake flour3 tsp. baking powder1/4 tsp. salt8 oz. unsalted softened butter1 1/2 c. sugar4 eggs, lightly beaten1 c. milkGrated peel of lemon3 tbsp. lemon juice
Sift together 3 cups cake flour, 3 teaspoons baking powder and 1/4 teaspoon salt; set aside. In an electric mixer, beat 8 ounce unsalted softened butter and 1 1/2 cups sugar at medium speed for 5 minutes. Slowly add 4 lightly beaten eggs and continue beating for another 4 to 5 minutes until mixture is thick and double in volume. Using a rubber spatula, carefully fold in the flour mixture by quarters (1/4 at a time) alternating with 1 cup milk and ending with the flour mixture.
Mix in grated peel of lemon and 3 tablespoons of lemon juice. Pour into cake pan and smooth out the surface. (A bundt pan works well.) Bake in the center of a 350 degree oven for 45 to 55 minutes, until top is set and springs back when touched. Remove and let rest for 2 minutes. Turn out on cooling rack. Dust lightly with powdered sugar, or serve with whipped cream. Garnish with lemon peel curls.








LEMON POUND CAKE

1 1/2 cups butter, softened3 cups sugar8 eggs3 cups all-purpose flour, sifted1 tablespoon plus 1 1/2 teaspoons lemon extract1 tablespoon plus 1 1/2 teaspoons lemon juice
1. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs; one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and extract. Pour batter into a greased and flour bundt pan.
2. Bake 350*F. for 1 hour and 15 minutes or until tooth pick inserted comes out clean.
3. Cool 15 minutes in pan.




MOIST CHOCOLATE CAKE

Butter (the size of an egg)1 c. sugar1 c. boiling water1 egg1/2 c. cocoa1 tsp. soda1 c. flour
Cream well together butter, sugar and egg. Put soda in a bowl with cocoa and add boiling water. Stir until dissolved. Mix with creamed mixture. Add flour and mix well. Bake in a greased 9 x 9 inch pan at 350 degrees until done.



MOIST CHOCOLATE CAKE

2 c. flour1 tsp. salt1 tsp. baking powder2 tsp. baking soda3/4 c. cocoa2 c. sugar1 c. oil1 c. milk1 c. hot coffee2 eggs1 tsp. vanilla
Sift all dry ingredients. Add liquids and mix at medium speed for 2 minutes. Add eggs and vanilla and beat for 2 more minutes. Grease and flour 2 (9-inch) pans. Bake at 325 degrees for 45-50 minutes. Batter will be watery





SUPER MOIST CHOCOLATE CAKE

2 c. sugar2 c. all-purpose flour2 c. brewed coffee (cooled)1 c. cocoa1 c. mayonnaise2 tsp. baking soda2 eggs
Mix all ingredients together and pour in a 9x13 pan. Bake at 350 degrees. This makes a real dark chocolate cake. It is very moist and good especially if you like the taste of coffee.



SUPER MOIST CHOCOLATE CAKE

1. 5 cups of all purpose flour (can substitute with wholewheat flour)3 tablespoons of sifted good quality cocoa1 teaspoon baking soda1 cup white or vegan brown sugar0. 5 teaspoon salt (optional)5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)1 tablespoon white vinegar1 teaspoon vanilla extract1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. bake.




MOIST CHOCOLATE CAKE

Sift together: 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 c. sugar 3/4 c. cocoa
Add to mixture above. Add: 1 c. oil (not peanut oil) 1 c. milk 1 c. very cold coffee 1 tsp. vanilla
Batter is very thin and watery. Put in 9 x 13 inch pan. Bake at 375 degrees for 35 minutes




NORWEGIAN APPLE PIE CAKE

1 c. sugar1/2 c. butter1 egg1 c. flour1/4 tsp. salt1 tsp. soda1 tsp. nutmeg1 tsp. cinnamon2 1/2 c. diced apples1/2 c. chopped pecans2 tbsp. hot water
Combine sugar, butter and cream. Add eggs then dry ingredients. Add apples and nuts, stir in hot water. Bake in 9" pie pan 40 minutes at 325 degrees. Serve with warm Rum Sauce.
RUM SAUCE:
1/2 c. brown sugar1/2 c. cream1/4 c. rum
Boil brown sugar and cream 1 minute. Add rum. Serve over warm pie.



NORWEGIAN CAKE

1 c. sugar3 eggs3 tbsp. boiling water1 c. flour1 tsp. baking powder1 pt. whipping cream (Rich's Whip)Strawberries OR peaches
Whip egg whites with 1/2 sugar; set aside. Beat egg yolks with 1/2 cup sugar and water until fluffy. Add flour and baking powder. Fold mixtures together. Bake in 2 pans at 400 degrees for 20 minutes. Frost with whipped cream and fruit, between layers and sides and top.




NORWEGIAN HONEY CAKE

4 c. sifted all-purpose flour1 c. raisins1 tsp. baking soda1/2 tsp. ground cloves1/2 tsp. ground cinnamon3 eggs2 1/3 c. sugar1 1/2 c. dairy sour cream2 tbsp. honey3 tbsp. grated orange rind
Sprinkle 1 tablespoon flour over raisins in bowl; toss to coat. Sift together remaining flour, baking soda, cloves and cinnamon. Beat eggs and sugar until fluffy. Beat in sour cream and honey. Stir in flour mixture just until blended. Add raisins and orange rind.
Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Turn out onto wire rack; cool completely. Store covered at room temperature overnight before cutting. Sprinkle top with confectioners' sugar.






CARROT CHIFFON CAKE

????? c. flour2 tsp. cinnamon1 1/2 c. oil4 eggs1 c. walnuts2 tsp. soda2 tsp. baking powder2 c. sugar1 c. crushed pineapple, well drained2 c. grated carrots
Sift together and have ready the flour, soda, cinnamon and baking powder. In large bowl beat together the oil and sugar. Add the 4 eggs, beating one minute after each one. Add the sifted ingredients, using low speed. Just blend together. Then fold in the pineapple, walnuts and carrots. Pour into ungreased angel pan. Bake at 350 degrees for 50 minutes.
FROSTING:
1/2 cube butter2 1/2 c. sifted powdered sugar1 tsp. rum flavoring3 oz. cream cheese1 tsp. vanilla




ORANGE RUM CHIFFON CAKE

2 1/4 c. flour1 1/2 c. sugar3 tsp. baking powder1 tsp. salt3/4 c. orange juice1/2 c. salad oil6 lg. eggs2 tbsp. orange rind1/2 tsp. cream of tartar
Mix flour, sugar, baking powder and salt; set aside. Add orange juice, oil and egg yolks together. Add to dry mixture and beat at medium speed until smooth. Stir in orange rind.
Beat whites with cream of tartar until stiff. Gradually pour yolk mixture into whites and fold in until well blended. Fill ungreased 10-inch tube pan. Bake in preheated 325 degree oven for 60-65 minutes. Invert on rack to cool completely. Ease out of pan using metal spatula.
ORANGE RUM SYRUP:
3/4 c. orange juice1 tsp. lemon juiceDash of salt3/4 c. sugar1/4 c. light rum
Combine in small pan and boil 3-4 minutes. Pour hot syrup slowly over cake, letting cake absorb syrup.

APRICOT RUM CHIFFON CAKE

2 c. sifted flour1 1/2 c. sugar3 tsp. baking powder1 tsp. salt1/2 c. salad oil5 egg yolks3 tbsp. grated orange rind1 tsp. vanilla1 c. egg whites, at room temperature1/2 tsp. cream of tartar
Sift first 4 ingredients together into a large bowl. Make a well and add in order oil, egg yolks, orange rind and vanilla. Beat until smooth. Into a large bowl put egg whites and cream of tartar. Whip until whites form very stiff peaks. Pour yolk mixture gradually over whipped egg whites, gently folding. do not stir or beat. Pour into ungreased tube or Bundt pan. Bake at 325 degrees about 1 hour or until done. Then pour Rum Syrup over cake while still warm.
RUM SYRUP:
1 1/2 c. sugar1 unpeeled orange, sliced1/2 unpeeled lemon, sliced1 c. light or amber rum
Boil together and pour over warm cake. Cool thoroughly. Then top with Apricot Glaze.
APRICOT GLAZE:
1/2 c. apricot preserves1/2 tbsp. lemon or orange juice1/4 c. chopped nuts1 c. whipped cream
Heat together preserves and juice. Add nuts. Pour on cake and spread. the top with whipped cream.




EVERYDAY CUPCAKES

1/2 c. shortening1 3/4 c. sifted all-purpose flour1 c. sugar2 1/2 tsp. baking powder1/2 tsp. salt1 egg3/4 c. milk1 tsp. vanilla
Mix all together and pour into cupcake pan. Bake at 375 degrees for 18 to 20 minutes.






GERMAN SWEET CHOCOLATE CAKE

1 (4 oz.) pkg. Baker's German sweet chocolate1/2 c. boiling water1 c. butter2 c. sugar4 egg yolks1 tsp. vanilla2 1/2 c. cake flour1 tsp. baking soda1/2 tsp. salt1 c. buttermilk4 egg whites, stiffly beaten
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate.
Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites.
Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes.











PRIZE CHOCOLATE CAKE

2 c. sugar2 eggs2 c. flour3 heaping tbsp. cocoa1 c. boiling water1/2 c. shorteningPinch of salt1 tsp. vanilla1/2 c. sour milk1 tsp. soda, dissolved in milk
Cream sugar and shortening. Add eggs, then cocoa and sour cream (may be prepared by adding 1 tablespoon vinegar to 1/2 cup regular milk). Add flour, vanilla and boiling water last. Batter is quite thin. Beat well and bake 25 minutes at 375 degrees.





PRIZE WINNING CHOCOLATE CAKE

2 1/2 sq. chocolate1 c. water
Boil together until thick (about 3 minutes) stirring it all the time. Remove from heat and let it cool while you mix the remaining ingredients. 1/2 c. butter 2 eggs 2 1/2 c. cake flour 2 level tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla 1 c. buttermilk
Mix the sugar, butter, eggs, salt and vanilla together. Beat one minute and add chocolate mixture, mixing well.
Sift the cake flour and soda together. Add it alternately with the buttermilk to the other ingredients, beating 1/2 minute after each addition. Bake 25 to 30 minutes in a 350 degree oven. This makes two very large layers or 9x13 inch loaf cake.
FILLING FOR LAYER CAKE:
1 tsp. cornstarch1/2 c. sugar1/2 c. cream3 egg yolks or 2 whole eggs1/8 tsp. salt1/2 c. raisins1/2 c. chopped walnuts
Mix the cornstarch, sugar, cream and egg yolks together; add raisins and salt. Cook over medium heat until thick. Cool 3 minutes, add chopped nuts and spread between layers. Then frost the cake with fudge frosting or seven minute frosting.







HERSHEY'S DEATH BY CHOCOLATE - #2

2 sticks butter7 Hershey bars (8.5 oz. each)2 c. sugar
Melt butter and bars and pour over sugar, beating well.
Combine:
2 1/2 c. cake flour1 1/2 tsp. baking sodaA dash of salt
Beat:
4 eggs
Add eggs alternately with flour mixture, cream with each addition.
Add:
1 can Hershey syrup (16 oz.)1 c. buttermilk1 tsp. vanilla
Stir and pour into a tube pan. Bake 1 1/2 hours at 350 degrees.




QUICK CHOCOLATE EGGLESS CAKE

1-1/2 cup flour1/3 cup cocoa powder1 tsp baking soda1/2 tsp salt1 cup sugar1/2 cup vegetable oil1 cup cold water2 tsp vanilla extract2 tsp vinegar
Preheat oven to 375°F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.





AMARETTO CHOCOLATE CAKE

1 c. flour1 c. cake flour1 tsp. baking soda1 tsp. salt2 tbsp. cocoa powder1 stick butter1 1/2 c. sugar2 eggs1 c. sour cream1/4 c. strong coffee8 oz. sliced almonds, toasted
Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.
Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.
Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition. Pour batter into a buttered and floured 9-inch springform pan.
Bake at 350 degrees for 50 minutes or until cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on wire rack before applying frosting.
GANACHE CREAM:
1 (12 oz.) pkg. semi-sweet chocolate1 c. heavy cream3 oz. softened butter3 tbsp. Amaretto
Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy and smooth. Add butter to chocolate mixture, beating vigorously. Add 3 tablespoons Amaretto. Refrigerate cream for 2 hours before using. Before spreading on cake, beat again.
SIMPLE SYRUP:
1 c. sugar1/2 c. water
Combine the sugar water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Allow the syrup to cool.












BRAZILIAN CHOCOLATE CHIFFON CAKE

2 1/4 c. sifted cake flour3 tsp. baking powder1 tsp. salt1/2 c. oil3/4 c. water3 sq. chocolate, melted or 4 1/2 tsp. with 1 1/2 tsp. shortening6 egg whites1 2/3 c. sugar2 tsp. powdered coffee1 tsp. cinnamon6 egg yolks2 tsp. vanilla1/2 c. cream of tartar
Mix and sift dry ingredients. Make a well and add in order: oil, egg yolks, water and vanilla. Beat with spoon until smooth. Add melted chocolate, blend well. Add cream of tartar and egg (in separate bowl) whites). Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended -- fold, do not stir.
Turn into ungreased 10 inch tube pan. Bake in slow oven (325 degrees F.). 70 to 75 minutes or until cake springs back when touched slightly with finger. Invert over bottle to cool. Remove from pan and dust with sugar or frost


HERSHEY'S PRIZE CHOCOLATE CAKE

1/4 c. butter1/4 c. shortening2 c. sugar1 tsp. vanilla2 eggs3/4 c. cocoa1 3/4 c. flour3/4 tsp. baking powder3/4 tsp. baking soda1/8 tsp. salt1 3/4 c. milk
Grease and flour 2 (9 inch) pans. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl. Add alternately with milk to batter. Blend well. Bake 350 degrees for 30 to 35 minutes. or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. (And use cocoa in your favorite frosting recipe, too!)











DEATH BY CHOCOLATE CAKE

1/2 lb. sweet butter, softened1 c. self-rising flour4 eggs, room temperature1 tsp. vanilla1 c. sugar1 (14 oz.) can Hershey's syrupConfectioners sugar or whipped cream for garnish
Put all ingredients into one bowl. Mix until smooth. Pour into spring formed pan lined with foil or greased Pyrex dish. Bake 1 hour at 350 degrees. Cool. Remove.



FRUIT CUPCAKES

1 c. cooking oil1 1/2 c. brown sugar4 eggs3 c. flour1 tsp. baking powder2 tsp. salt2 tsp. cinnamon2 tsp. allspice1 tsp. cloves1 c. fruit juice1 c. thinly sliced candied citron1 c. chopped candied pineapple1 1/2 c. whole candied cherries1 c. raisins1 c. chopped figs3 c. chopped nuts
Combine oil, sugar and eggs; beat vigorously for 2 minutes. Sift 2 cups of the flour, baking powder, salt, cinnamon, allspice and cloves. Stir sifted dry ingredients into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the candied fruit and nuts.
Pour batter over the fruit and mix thoroughly. Pour into lined or greased muffin tins. Place a pan of water on lowest rack of oven. Bake cupcakes on higher rack at 275 degrees for 1 hour. Let cupcake stay in muffin tins for 15 minutes; remove from tins and allow to cool thoroughly before removing papers.
HINTS: Makes 2 dozen large cupcakes. Fruit juice may be orange, apple or pineapple. Do not try to make a full-size cake from this recipe. It makes excellent small cakes. Any kind of candied fruit may be used as long as the total amount is equal to what the recipe calls for.
These are best eaten about 2 weeks after being baked. They will keep up to a month in a covered container on the counter.
When thinking about making these for the holidays, it is easiest to buy some of the ingredients every week. I usually bake them just before Thanksgiving and then have what's left for Christmas.
It is a good idea to make them in small muffin tins as they are too rich for most people to eat a while regular size cupcake.





AMARETTO CHOCOLATE CAKE

1 c. flour1 c. cake flour1 tsp. baking soda1 tsp. salt2 tbsp. cocoa powder1 stick butter1 1/2 c. sugar2 eggs1 c. sour cream1/4 c. strong coffee8 oz. sliced almonds, toasted
Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.
Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.
Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition. Pour batter into a buttered and floured 9-inch springform pan.
Bake at 350 degrees for 50 minutes or until cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on wire rack before applying frosting.
GANACHE CREAM:
1 (12 oz.) pkg. semi-sweet chocolate1 c. heavy cream3 oz. softened butter3 tbsp. Amaretto
Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy and smooth. Add butter to chocolate mixture, beating vigorously. Add 3 tablespoons Amaretto. Refrigerate cream for 2 hours before using. Before spreading on cake, beat again.
SIMPLE SYRUP:
1 c. sugar1/2 c. water
Combine the sugar water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Allow the syrup to cool.











EASY DARK CHOCOLATE CAKE

1/2 cup cocoamilk (see note below)4 tablespoons Crisco or butter1 cup sugar1 egg yolk1 cup flour1/2 teaspoon salt1 teaspoon vanilla1 teaspoon baking soda
Preheat oven to 350°F.
In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.
Combine flour, salt and baking soda, mixing well. Set aside.
Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.
Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).
Bake for about 40 minutes or until cake tests done.





BABY CHEESE CAKE

16 oz. cream cheese1/2 c. sugar1 tsp. vanillaToppings fruit, candy, shaved chocolate12 vanilla wafers2 eggsAluminum cupcake papers
Mix cream cheese, sugar and vanilla at medium speed until creamy. Add eggs. Place aluminum papers in muffin pan. Place 1 vanilla wafer in each cup. Pour cheese mixture into aluminum cupcakes 3/4 full. Bake in 325 degree oven for 25 minutes until golden brown. Top with fruit, crushed candy and shredded chocolate bar. Be creative.










CHRISTMAS BIRTHDAY CAKE

Tips for today's cook: The original cake is for a big pioneer family. Half size is for today's family:
2 c. flour1 c. sugar1 c. raisins2 tbsp. honey1/4 tsp. each nutmeg & clovesPinch of salt3/4 c. butter1 c. figs1/2 c. almonds1 tsp. cinnamon2 eggs1 tbsp. baking powder
Pioneers used double yolked eggs so double the eggs in the old recipe. Use canned or fresh figs; dried figs must be soaked to replace moisture. Store flour is drier than the early day home grown, homemade flour. Add water to make the batter thin enough to sheet off the spoon.
Bake in a 325 to 350 degree oven. Wood stoves didn't have controls. The cook bakes until the cake springs back to the touch.
Serve unfrosted, or with sifted powdered sugar topping, or confectioners' sugar frosting moistened with orange juice, jewelled with fruit cake mix or candies, a candle in a gum drop holder at each star point and a holly wreath completes our Christmas Birthday Cake.



EVERY DAY IS SOMEBODY'S BIRTHDAY CAKE

2 1/3 c. self-rising flour1 1/2 c. sugar1/2 c. shortening1 c. milk1 tsp. vanilla flavoring2 eggs, unbeaten
In a large mixing bowl, combine flour, sugar and shortening. Mix well. Add milk and flavoring gradually, scraping bowl frequently. Add unbeaten eggs and beat another 2 minutes. Pour into 2 (9") layer pans or this almost fail-proof cake is excellent for use in mold cake pans. Bake at 350 degrees for 35 minutes if using regular cake pans or for 45 minutes if using a mold pan. Cool and ice with Birthday Cake Icing (below).
BIRTHDAY CAKE ICING:
1 box confectioners' sugar1 c. shortening1 tsp. almond flavoring1/4 c. evaporated milk
Combine all ingredients and mix well (at least 5 minutes). For chocolate icing, add 1/4 cup cocoa.
Birthday Cake Icing can also be used for decorating and it stays soft for days. Left over icing can be refrigerated and used later.





BETTER THAN SEX CAKE

1 c. flour1 c. chopped nuts1 stick butter, soft2 (3 1/2 oz.) pkgs. instant chocolate pudding1 c. confectioners' sugar2 (8 oz.) cartons whipped topping3 c. milk1 (8 oz.) cream cheese
In medium bowl, combine flour, nuts and butter; mix thoroughly. Press into bottom of a greased 9"x13" pan. Bake 20 minutes. Cool on wire rack.
In medium bowl with electric mixer, cream the cream cheese, sugar and one carton whipped topping. Spread over cooled crust. Refrigerate.
In large bowl, combine pudding mix and milk. Beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer. Refrigerate until pudding is set. Spread remaining whipped topping on top. Refrigerate.




POPPYSEED CAKE

1 1/2 c. sugar2/3 c. shortening1/4 c. poppyseed (soak 1 hour in 1 c. milk)2 c. flour2 tsp. baking powder1/2 tsp. salt & vanilla
Beat 4 egg whites, fold in last. Bake in 375 degree oven for about 25 minutes.
TOPPING:
2 c. milk4 egg yolks1 c. sugar3 tbsp. cornstarch
Cook all together and spread on cake. Sprinkle coconut or nuts if desired.











DAD'S BIRTHDAY CAKE

1/4 c. butter1/4 c. shortening1 1/2 c. sugar3 beaten eggs2 c. flour1/4 tsp. salt1 tsp. baking powder1 tsp. baking soda2 tsp. nutmeg1 c. buttermilk1/2 tsp. vanilla
Beggar's Buttermilk is what I use: Use 1 1/3 tablespoons vinegar or 1 1/2 tablespoons lemon juice and regular milk to equal 1 cup; will make 1 cup sour milk or buttermilk. Stir and let set while you measure other ingredients.
Cream shortening, butter and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla, beginning and ending with flour. Bake in two 9 inch layers, 350 degrees for 25 minutes. Grease and flour pans. May be baked in 9 x 13 inch pan - increase baking time a little.





GREAT-GRANDMA'S POPPYSEED CAKE

2 1/2 c. sugar3/4 c. butter
Mix well.
Soak 3/4 cup poppyseed to 1 1/8 cup milk for 1 hour. Add to sugar mixture.
Separate 6 room temperature eggs. Beat whites until stiff. Sift 3 cups flour, 1 teaspoon baking powder. Add to mixture.
Carefully fold in egg whites. Bake in 9 x 13 pan at 350 degrees until done, 30-40 minutes.
TOPPING:
6 egg yolks3/4 c. sugar1 1/2 c. milk1 1/2 tbsp. cornstarch
Cook on low heat until thick and stiff. Cool.
Frost cake. May add chopped nuts.





CRUMB CAKE

1/2 cup butter1 cup sugar1 egg2 tablespoons light molasses1/2 teaspoon salt1/2 teaspoon ground cloves1/2 teaspoon nutmeg1 teaspoon cinnamon1 teaspoon baking soda1 cup buttermilk2 cups flour
Cream butter and add sugar gradually until light and fluffy. Add egg and continue to beat. Stir in molasses. Sift together flour, salt, and spices.
Dissolve soda in buttermilk. Add dry ingredients alternately with liquid.
Pour into a greased 9 inch square pan. Sprinkle crumb topping on batter and bake in a 350°F oven for 30 to 35 minutes.
Crumb Topping:
3 tablespoons flour3 tablespoons brown sugar2 1/2 tablespoons butter1/8 teaspoon salt2 tablespoons chopped pecans
Blend all ingredients well and sprinkle on top of unbaked cake.



CINNAMON CRUMB CAKE

CRUMB MIXTURE:
4 tbsp. sugar2 tbsp. flour2 tbsp. butter, solid2 tsp. cinnamon
CAKE MIXTURE:
1 1/2 c. sifted flour3 tsp. baking powder1/4 tsp. salt3 tbsp. sugar2 tbsp. butter1 eggMilk
Cake mixture: Sift flour, baking powder, salt, sugar. Mix thoroughly together then cut in butter with knife to form a coarse mixture. Blend with fingers. Beat eggs and add enough milk to make one cup. Add to flour mixture and pour in cake pan. Top crumb mixture. Bake at 400 degrees in oven for 25 minutes. 8 inch bake pan




PRIZE DEVIL'S FOOD CAKE

2 c. cake flour2 tsp. baking powder1/4 tsp. salt2/3 c. butter & other shortening1 1/2 c. sugar3 eggs, well beaten3 sq. Baker's unsweetened chocolate, melted3/4 c. milk1 tsp. vanilla
Sift flour once, measure. Add baking powder and salt and sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add chocolate. Blend. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.
Bake in two greased 9 inch layer pans in moderate oven (350 degrees) for 35 minutes. Spread Seven Minute Frosting on tops and sides.



PRIZE CAKE

2 c. cake flour1 c. sugar1 1/2 tsp. baking soda4 tbsp. cocoa1/2 tsp. salt1 c. Miracle Whip3/4 c. cold water2 tsp. vanilla
TOPPING:
1 c. graham cracker crumbs1/4 c. melted butter1 (6 oz.) pkg. chocolate chips1/2 c. chopped nuts
Sift dry ingredients together. Add Miracle Whip, water and vanilla. Put in 13x9 greased and floured pan. Bake at 350 degrees F. for 30-35 minutes.
Mix together topping ingredient and top cake after slightly cooled from the oven.