Citrus Cream-frosted Deep Dark Chocolate Cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa or Hershey’s European Style Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Citrus Cream Frosting or Mocha Cream Frosting
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla extract; beat on medium speed of electric mixer 2 minutes. 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 pan to wire racks. Cool completely. Frost with Citrus Cream Frosting or Mocha Cream Frosting.
Citrus Cream Frosting
1/4 cup butter, softened
1/4 cup shortening
3 2/3 cups (1 pound) confectioners’ sugar
2 tablespoons whipping cream
1 to 1 1/2 tablespoons orange juice
1 to 2 tablespoon smilk
Beat butter and shortening in large bowl until well blended. Add confectioners’ sugar alternately with whipping cream, orange juice concentrate and milk, beating to spreading consistency.
Makes about 2 1/3 cups.
Mocha Cream Frosting
6 tablespoons butter or margarine, softened
2 2/3 cups confectioners’ sugar
1/4 cup Hershey’s Cocoa or
Hershey’s European Style Cocoa
2 teaspoons powdered instant coffee or espresso
3 to 4 tablespoons milk, heated slightly
1 teaspoon vanilla extract
Beat butter in medium bowl. Add confectioners’ sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla extract.
Makes about 2 cups.
Lemon Balm Cake
24 lemon balm leaves
6 extra large eggs
4 extra large egg yolks
2 cups granulated sugar
2 1/2 cups unbleached white flour
1/2 teaspoon salt
16 tablespoons unsalted butter, melted
Zest from 1 lemon
Preheat oven to 375 degrees F and generously butter and lightly flour a 13 x 9-inch baking pan. Arrange part of the lemon balm leaves in the bottom of the baking pan, reserving the remaining leaves for the cake.
Combine eggs, yolks and sugar in the bowl of an electric mixer and beat until pale yellow and very thick. Sift the flour with the salt three times. Slowly fold the flour into the egg mixture, a third at a time. Carefully fold the melted butter into the batter in thirds. Fold in the lemon zest and reserved lemon balm leaves. Bake the cake in the center of the oven until the top is a pale golden brown and a cake tester comes out clean, about 35 to 40 minutes. Do not overbake.
Cool the cake completely before removing from the pan. Sprinkle the inverted cake lightly with vanilla sugar
Serve plain or with whipped cream if desired. Garnish with lemon balm and lemon slices.
Gingerbread Cake With Pudding Sauce
1/4 cup softened butter
2 tablespoons granulated sugar
3/4 cup boiling water
1 egg
1 cup light molasses
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1 3/4 cups flour
Cream sugar and butter; add boiling water. Add eggs; whip up well. Add molasses, salt, flour, baking soda and spices. Bake in an 8-inch square pan at 375 degrees F for 20 minutes. Cut into squares and serve with ice cream or Pudding Sauce.
Pudding Sauce
4 tablespoons butter
1 1/2 cups brown sugar
1 teaspoon rum or brandy extract
4 tablespoons cornstarch
1 cup boiling water
Melt butter; add cornstarch and blend. Add sugar and boiling water. Cook until no taste of starch remains. Remove from heat and add extract.
Dark Chocolate Pecan Torte
Source: Hershey’s Chocolate
4 ounces unsweetened baking chocolate, broken up
1/3 cup butter or margarine
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs, separated
1/2 cup all-purpose flour
3 tablespoons water
3/4 cup pecans, finely chopped
1/8 teaspoon cream of tartar
1/8 teaspoon salt
In a small microwave safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1 minute or until smooth when stirred. Line bottom of 9-inch springform pan with foil, butter foil and sides of pan. Preheat oven to 350 degrees F.
In large mixer bowl, combine chocolate mixture, sugar, and vanilla; beat well. Add egg yolks one at a time, beating well after each addition. Blend in flour and water; beat well. Stir in pecans.
In a small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form, carefully fold into chocolate mixture. Pour batter into prepared pan and bake 45 minutes or until top appears dry. Torte will not test for done in center. Cool one hour.
Cover and refrigerate until firm. Remove side of pan and invert onto serving plate, remove bottom of pan. Carefully remove foil. Pour Chocolate Glaze over top and spread evenly over top and sides.
Chocolate Glaze
In a small mixer bowl, combine 1 cup confectioners? sugar and 1/2 teaspoon vanilla extract; set aside.
In a small microwave safe bowl, place 2 tablespoons butter or margarine, 2 tablespoons water and 1 (1 ounce) square unsweetened chocolate. Microwave on HIGH (100%) for one minute or until smooth when stirred. Add to sugar mixture, beating until smooth. Add hot water, 1 tablespoon at a time, if necessary for desired consistency.
Kentucky Jam Cake
1 cup margarine, soft
2 cups granulated sugar
5 eggs
1 cup seedless blackberry jam
3 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup buttermilk
1 cup chopped nuts
1 cup chopped dates
Cream margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, baking soda, salt, cloves and allspice alternately with buttermilk, beating until smooth. Stir in nuts and dates. Pour into 4 (9-inch) layer pans, lined on the bottom with paper. Bake at 325 degrees F about 35 minutes. Cool and spread frosting between layers and on top of cake.
Frosting
2 cups packed light brown sugar
1 cup granulated sugar
2 tablespoons corn syrup
3 tablespoons butter
Dash of salt
1/3 cup cream
1 teaspoon vanilla extract
In large saucepan mix all ingredients. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 236 degrees F on a candy thermometer or until a small amount of mixture forms a soft ball when dropped in cold water. Cool 5 minutes, then beat until thick. If too stiff, add a little hot water.
Lemon Gold Cake
2 1/4 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
6 eggs, separated
3/4 cup cold water
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cream of tartar
Sift together flour, sugar, baking powder and salt. Make a well and add in order the oil, egg yolks, water, lemon juice and rind. Beat well. Add cream of tartar to egg whites and beat until very stiff. Pour egg yolks mixture gradually over the egg whites and blend thoroughly. Pour into 4 greased and floured 8-inch pans. Bake at 325 degrees F approximately 30 minutes or until top springs back when lightly touched.
Frosting
1 cup granulated sugar
3 tablespoons all-purpose flour
1/3 cup lemon juice
Grated rind of 1 lemon
1 teaspoon lemon extract
4 egg yolks, beaten
1/2 cup water
3 tablespoons butter
Dash of salt
1 cup coconut (optional)
Mix sugar and flour. Add lemon juice, rind and extract. Beat well. Add well-beaten egg yolks. Add water, butter and salt. Cook in top of double boiler until mixture thickens. Cool. Spread on layers and sides of assembled cake. If desired, sprinkle layers and sides with coconut.
Wellesley Fudge Cake
4 squares BAKER’S Unsweetened Baking Chocolate
1 3/4 cups granulated sugar, divided
1/2 cup water
1 2/3 cups all-purpose flour*
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened**
3 eggs
3/4 cup milk**
1 teaspoon vanilla extract
*Or use 2 cups sifted cake flour. **Or use 1/2 cup vegetable shortening and 1 cup milk.
Heat oven to 350 degrees F.
Microwave chocolate, 1/2 cup of the sugar and water in large microweavable bowl on HIGH 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool to lukewarm.
Mix flour, baking soda and salt; set aside.
Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla extract.
Pour into 2 greased and floured 9-inch round cake pans.
Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans.
Cool completely on wire racks. Frost as desired.
Chocolate Strawberry Shortcake
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 1/4 cups whipping cream
1 teaspoon vanilla extract
1 egg, beaten
16 ounces ricotta cheese
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1 pint fresh strawberries, sliced
In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal.
In another bowl, combine cream, vanilla extract and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8-or 9-inch round cake pans. Bake at 425 degrees F for 10-12 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool.
Stir together ricotta cheese, sugar, vanilla extract and chocolate chips. Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries.
Bride’s Cake
This is a three-tiered white wedding cake. It is practical and good. Original recipe makes 1 (3 tiered) wedding cake ( 40 servings). Recipe has been scaled to make 40 servings.
Source: Printed from Allrecipes, Submitted by Carol
1 1/2 pounds butter
5 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon ground mace
1/4 cup and 2 teaspoons lemon juice
4 1/2 cups granulated sugar
1 tablespoon plus 1 1/2 teaspoons vanilla extract
15 eggs
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.
Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.
Using your hands, rub in the butter into the flour mixture.
Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.
Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans.
Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting.
If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced.
Use Decorator Frosting and decorate as desired.
Chocolate Kraut Cake
This is a good moist cake and travels well. It can be made a week or two ahead of time and stored in the freezer. They’ll think the sauerkraut is coconut.
1 (8 ounce) can sauerkraut
3/4 cup butter or margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cocoa
3/4 cup buttermilk
1 cup boiling water
Rinse sauerkraut well with cold water; drain, then put into blender and chop fine. Set aside. Cream butter with sugar; add eggs and vanilla extract and beat well. Sift together dry ingredients and add alternately with buttermilk. Add sauerkraut and mix well. Lastly, fold in boiling water. Bake in a greased and floured 13 x 9-inch pan at 350 degrees F for 35 minutes. Ice with your favorite chocolate icing.
