Cherry Chocolate Cake

 

Description
cake
Ingredients
1 chocolate cake mix
1 8oz cool whip
1 can cheery pie filling
Directions
prepare cake m is as directed. When cake is cool, spread cool whip on top and add cherry pie filling on top of cool whip. ' refrigerate as cool whip will melt at room temperature if left ot for long length of time.

Chi Chi's Corn Cake

                                                                                                                                                                                                 Ingredients  

1/2 cup butter
1/3 cup masa harina
1/4 cup water
1 1/2 cups whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

Chinese Steamed Cake

                                                                                                                                                                                                 Ingredients    

6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting

Directions
1 Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2 Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3 Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4 Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's suga

FRIENDSHIP CAKE

 

 

 

 

1 c. gree tings
1/2 c. smiles
1 lg. hug
2/3 c. love
1 tsp. sympathy
2 c. hospitality

Cream greeting and smiles thoroughly. 

Add hugs separately.  Slowly stir in love. 

Sift sympathy and hospitality and fold in carefully. 

Bake in warm heart.  Serve often. 

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Pineapple Upside-Down Cake

 

Ingredients:
1/2 cup butter
1/2 cup Lyle’s Golden Syrup
1/2 fresh pineapple, cut into 1/4-inch slices and cored
1 teaspoon cinnamon
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup cake flour
1 tablespoon baking powder
2/3 cup milk
Directions:
Preheat oven to 375°F.
In a small saucepan, melt together 1/2 cup butter and golden syrup. Pour into bottom of 10-inch cake or springform pan. Arrange pineapple slices neatly in syrup. Sprinkle with cinnamon.
In mixing bowl, cream together 1/2 cup butter and 1 cup sugar until light. Add eggs one at a time, beating until well combined. Add vanilla. Sift together flour and baking powder. Add to batter in two additions, alternating with the milk. Spread cake batter evenly over pineapple slices. Place pan on a baking sheet to catch any drips and place baking sheet in oven. Bake for 45 minutes, or until golden brown and cake springs back when touched.
Allow cake to cool for ten minutes before loosening the edges of cake by running a knife around it and turning the cake out onto a serving plate with pineapple slices up. Serve warm with vanilla ice cream.
Serves 8.

 

NATIONALGEOGRAPHICFOOD

Lemon Muffins

 

Ingredients:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1 cup Vermont Quark
1/4 cup melted butter
1 tablespoon lemon zest
For the lemon glaze topping
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water
Directions:
Preheat oven to 375°F. Line standard muffin pan (12 cups) with paper cups, or butter or spray with vegetable oil.
Whisk together dry ingredients in large mixing bowl. Whisk wet ingredients in a smaller bowl. Fold wet ingredients into dry, mixing just to combine. (Overmixing will produce a tough muffin.)Portion out the batter into muffin pan, and bake in middle of oven about 15 minutes, or until a cake tester inserted into center comes out clean. Cool muffins on rack, tipping each one up in pan to cool bottoms.
Meanwhile, bring ingredients for lemon glaze to quick boil, lower heat, and simmer long enough to reduce by one half and thicken the glaze. Poke tops of muffins with fork and drizzle 2 teaspoons glaze into each muffin, letting it spread freely over the top.

 

NATIONALGEOGRAPHICFOOD

Cream-Filled Grilled Pound Cake

 

 

 
Prep: 5 min.,

Grill: 6 min.

We didn't think pound cake could get any better until Mary Allen suggested we grill it. Choose homemade, frozen, or fresh store-bought cake.

Yield

Makes 4 servings

Ingredients

• 4  tablespoons  pineapple cream cheese
• 8  (1/2-inch-thick) slices pound cake
• Sweetened whipped cream
• Fresh strawberries and blueberries

Preparation

1. Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side. Top with whipped cream and berries. Serve immediately.

 

Photo: Ralph Anderson; Styling: Buffy Hargett myrecipe

Southern Living, JUNE 2007

Chocolate-Bourbon Cake

 

 

Makes 16 servings

Ingredients

• 1/2  cup  bourbon
• 1 1/3  cups  sugar
• 12  ounces  bittersweet chocolate, coarsely chopped
• 1  cup  (8 ounces) butter, cut into pieces
• 5  large eggs
• 1 1/2  tablespoons  all-purpose flour
• 2 1/2  tablespoons  cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Jeff Jackson, Jeff Jackson, Photo: Fran GealerCoastal Living, NOVEMBER 2007

Spanish Wind Cake - Spanische Windtorte

The only thing Spanish about this recipe for Spanish Wind Cake -- Spanische Windtorte -- is its name. It dates to the Baroque period of the Austro-Hungarian Empire and the nobility's fascination with Spanish culture.
It's an elegant dessert shell made of meringue, and filled with whipped creamand and berries. Fancy piping isn't necessary. The meringue shell can be made simply and decorated with purchased icing flowers. It's best to make any meringue dessert when the humidity is low or in an air-conditioned kitchen.
Here are

Makes 1 (8-inch) Spanish Windtorte

Prep Time: 60 minutes

Cook Time: 90 minutes

Ingredients:

• Shell:
• 8 large egg whites
• 1/2 teaspoon cream of tartar
• 2 1/2 cups superfine sugar (don't use granulated sugar)
• .
• Decoration:
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1 1/4 cups superfine sugar (don't use granulated sugar)
• Premade icing flowers (optional)
• .
• Filling:
• 2 cups heavy whipping cream
• 6 tablespoons confectioners' sugar
• 1/4 cup cognac or Cointreau (optional)
• 4 cups washed and hulled small strawberries, raspberries, blackberries or blueberries

Preparation:

1. To Make the Shell: Place rack in the middle of the oven and heat to 200 degrees. Place parchment paper on three large baking sheets. Coat them lightly with vegetable spray and dust with flour, spreading from side to side to cover completely, and then tapping off the excess.
2. Invert an 8-inch-round baking pan on one side of one of the floured pans and pat it lightly so it leaves a ring impression. Repeat on the other side, without letting rings touch. Make two more ring guidelines on one of the other pans, and one ring on the remaining pan. You should have five guideline rings in all.
3. In a large bowl or a stand mixer with the wire whisk, beat 8 egg whites with the cream of tartar until foamy. Then, gradually beat in 2 1/2 cups superfine sugar , beating 5 to 10 minutes or until stiff peaks form.
4. Fit a large pastry bag with a plain pastry tip and fill the bag with the meringue. Pipe a 3/4-inch thick circle inside one of the rings on the baking sheet and continue spiraling until the entire ring is filled. Repeat on the other side with the second ring. Using a spatula, smooth the surface. Bake 45 minutes or until dry. Do not let them brown. It's OK if the bottoms brown a bit, but not the tops.
5. Repeat the process with the three remaining rings, except don't fill in these circles. When meringues are dry, gently slide them off the baking sheet (the Wilton Cake Lifter is a good tool) to a wire rack to cool completely.
6. I recommend constructing the shell on a serving platter that is heatproof to 200 degrees, so you don't have to transfer the torte once it's assembled because it's very fragile.
7. Place one of the filled-in circles on the center of the platter. Pipe 8 dabs of meringue spaced evenly around the edge of the circle and "glue" on one of the open rings. Continue with the 2 other open rings. Let it dry in the oven for 20 minutes. Cool completely.
   [
8. To Decorate: Meanwhile, prepare the decoration meringue using 4 egg whites, cream of tartar and superfine sugar in the same way the shell meringue was made. The other filled-in circle, which will become the top, can be decorated with shells and rosettes (or left plain) and dried in the oven for 20 minutes or until no longer tacky. Cool completely.
9. Decorate the sides of the cake with shells and rosettes, if desired, and dry in the oven for 20 minutes or until no longer tacky. Cool completely.
10. Apply premade icing flowers or candied violets with a dab of meringue to the sides of the cake (and the top, if desired). The meringue shell will be much harder than the type on lemon meringue pie, for example, and some cracking is to be expected.
11. To Make the Filling: In a large bowl or stand mixer, whip the heavy cream and confectioners' sugar until it starts to thicken. Add the liquor, if using, and whip hard to compensate for any moisture from the berries. Fold in the berries and fill the meringue shell. Place the top on and serve immediately.
12. When ready to serve, remove the top and slice pieces as you would for a cake. The meringue will probably splinter, but that, also, is to be expected

By Barbara Rolek, About.com

Coca-Cola Cake

(American cocoa-cola cake)

This fun cake originated in the Southern United States. Bake one up when you find yourself stuck with some flat leftover soda. A favorite for birthday parties.

4-6 servings

Cake

• Flour -- 2 cups
• Sugar -- 2 cups
• Baking soda -- 1 teaspoon
• Unsalted butter -- 8 tablespoons (1 cup)
• Cola -- 1 cup
• Cocoa powder -- 3 tablespoons
• Buttermilk, or sour milk (see variations) -- 1/2 cup
• Eggs, beaten -- 2
• Vanilla -- 1 tablespoon
• Mini marshmallows -- 1 1/2 cups

Cola Frosting

• Unsalted butter -- 4 tablespoons (1/2 cup)
• Cocoa powder -- 3 tablespoons
• Cola soda -- 6 tablespoons
• Powdered (confectioner's) sugar -- 1 pound
• Pecans (optional), chopped -- 1 cup

Method

1. Preheat oven to 350°F. Sift the flour, sugar and baking soda together into a large bowl.
2. Heat the butter, 1 cup of cola and cocoa powder in a small saucepan until smooth and just beginning to boil. Whisk into the flour mixture.
3. Whisk the buttermilk, eggs and vanilla together and stir into the flour mixture to form a smooth batter. Finally fold the marshmallows into the batter.
4. Pour into a greased 13x9-inch cake pan and bake for 30-40 minutes.
5. While cake is baking, add the remaining 6 tablespoons of cola, 4 tablespoons of butter and 3 tablespoons of cocoa powder to a small saucepan and bring to a boil over medium heat. Remove from heat and beat in the powdered sugar until smooth. Stir in the pecans.
6. Spread the frosting evenly over the cake as soon as it finishes baking. The cake must be hot when the frosting is spread. Set aside to cool completely, then slice and serve.

Credit by whats4eat

Simple White Cake

 

 

"This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

INGREDIENTS

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

•  Add a Personal Note

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to

Credit BY: SCOTTOSMAN PHOTO BY: gapch1026  allrecipe.com

Pound Cake

 

"Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina"

---

INGREDIENTS

• 1 cup butter (no substitutes), softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 2 cups diced fresh or frozen peaches
• confectioners' sugar

DIRECTIONS

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. combine the flour, baking soda and salt; add to the batter alternately with sour cream. Fold in the peaches.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Credit BY: Betty Jean Gosnell  allrecipe.com

Apple Bundt Cake

2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
1/4 cup confectioners' sugar for dusting

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
2 In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
3 Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
4 Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Amaretto Brownies

Brownie:

1 package fudge brownie mix
1/2 cup oil
1/3 cup water
2 tablespoons amaretto
1 large egg
3/4 cup almonds -- chopped

Filling:

8 ounces cream cheese -- softened
1/4 cup powdered sugar
6 ounces chocolate chips -- melted
2 tablespoons amaretto

Topping:

1/2 cup chocolate chips
1/4 cup whipping cream
1/2 cup sliced almonds -- toasted

Heat oven to 350ฐ.

Combine brownie ingredient and beat 50 strokes by hand. Spread batter in greased a 13x9 inch pan. Bake for 26 to 33 minutes or until set. Do not overbake. Cool completely.

Beat cream cheese and powdered sugar until smooth. Add melted chocolate chips and amaretto, beat until well blended. Spread filling mixture over top of cooled brownies. Refrigerate at least one hour or until firm.

Melt 1/2 cup chocolate chips with whipping cream over low heat, stirring constantly until smooth. Carefully spread evenly over chilled filling, sprinkle with sliced almonds. Refrigerate at least 1 hour or until set. Cut into bars. Store in refrigerator.

Makes 48 to 54 bars.

Lime Kissed Cheesecake

1 cup sifted all-purpose flour
1/4 cup white sugar
1 tablespoon grated lime zest
1/2 cup butter, softened
1 egg yolk, beaten
1 teaspoon fresh lime juice
5 (8 ounce) packages cream cheese, softened
1 cup fresh lime juice
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 teaspoon salt
6 eggs
8 slices lime

Directions
1 To Make The Crust: Combine 1 cup sifted flour, 1/4 cup white sugar, and butter or margarine with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9 inch springform pan with the crust mixture. Bake in a preheated 400 degrees F (205 degrees F) oven until slightly brown, about 6 to 8 minutes.
2 In a large bowl combine the cream cheese, 1 cup lime juice, vanilla extract, 1 1/2 cup white sugar, 1/2 cup flour, salt, and eggs. Beat until smooth. Pour filling into the dough lined pan
3 Bake in a preheated 450 degrees F (230 degrees C) oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C), and bake until center of the cheesecake doesn't wiggle when the pan is gently shaken (about 1 hour). Remove cake from oven and cool.
4 Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.
5 To Garnish: Separate the featherleaf fern down the middle rib to give tiny "fernettes." Arrange on top of the cheesecake with the point of each "fernette" towards the outside edge of the cake. Arrange lime slices in the center of the ferns, reserving one slice for the top of the alternating slices.

Banana Spilt Shortcake

1 stick margarine, melted
1 c. flour
2 tbsp. sugar
2 c. 10X sugar
2 eggs
2 to 3 bananas
3/4 c. margarine, softened
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) Cool Whip

Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan. Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs, 3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on drained pineapple, bananas, and Cool Whip. Decorate with cherries and nuts.

------------------------

Lemon Pound Cake

2 sticks (1/2 lb) butter
1/2 cup butter-flavored Crisco
2 1/2 cups sugar
5 eggs
3 cups flour
1 teaspoon baking powder
1 cup milk
2 teaspoons lemon juice
2 1/2 teaspoons vanilla extract

Glaze:

Juice of 1 lemon (or more)
grated rind of lemon
1/2 stick butter
1/2 of a small box of confectioners sugar

Preparation In a mixer bowl, beat the butter with the Crisco. Slowly add the sugar. Add the eggs one at a time, mixing well after each addition. Add flour and baking powder alternately with milk. Add lemon juice and vanilla extract. Pour mixture into greased and floured tube pan. Bake at 300 degrees for 1 1/2 hour. Mix together all ingredients for the glaze and pour over the cake while still hot.

Fresh Apple Spice Cake

Ingredients

4 cups thinly sliced apples
1 cup water
2 tablespoons white sugar
1 3/8 cups butter
2 1/2 cups white sugar
4 eggs
3 cups all-purpose flour
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup raisins

Directions
1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
2 Place apples, water and 2 tablespoons of the sugar in a saucepan. Cook, covered, over medium heat until tender. Approximately 5 to 10 minutes. Remove apple mixture from heat and set aside.
3 In a large bowl cream the butter with the remaining 2-1/2 cups white sugar. Beat in the eggs, then the apple mixture (including the liquid).
4 Stir the all-purpose flour, wheat flour, baking soda, salt, ground cinnamon, ground nutmeg and ground cloves together. Beat the flour mixture into the apple mixture until just thoroughly moistened. Stir in the raisins. Turn the batter into the prepared pan.
5 Bake at 325 degrees F (165 degrees C) for 1 hour and 30 minutes or until cake tests done. Let cake cool and rack. Makes about 20 to 24 servings.

APPLE PIE CAKE

1/4 cup butter
1 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup flour
1/2 cup chopped nuts
2 1/2 cups diced apples
1 teaspoon vanilla
2 tablespoons hot water

Combine ingredients in order given. (Batter will be thick).
Bake in a greased 9-inch pie pan for 45 minutes at 350F.
Serve warm with whipped cream or ice cream. Delish.

Apple Coffee Cake

Ingredients:
2/3 cup butter or marg. (room temp)
1/3 cup sugar
1/2 cup sour cream
1tsp. vanilla
1 1/3 cup flour
2/3 tsp. baking soda
1/8 tsp. salt
1 chopped fresh apple (about a cup)
1/3 raisins (optional)

Topping
1/4 cup flour.
1/4 cup brown sugar(firmly packed)
2 tbsp. butter or marg. (room temp)
1/2 tsp. cinnamon

In mixing bowl, cream buter and 1/3 cup sugar until light/fluffy. Beat in
sour cream, vanilla and egg
Combine the flour, baking soda and salt. Mix into creamed mixture. Blend Well.
Combine all of the topping ingred. until mixture forms coarse crumbs
Spoon half of the batter into a greased 8inch round cake pan.
Sprinkle with apples and raisins and half the topping mixture
Top with remaining batter, sprinkle remaining topping over top of the cake

Bake at 350F for 25-30 minutes. It's best served warm!! Also very nice
with vanilla ice cream.