Icing Recipe for Grandma'a Hungarian Nut Torte

Did you see the ingredients for the icing?! It must be HUGE - wish there was a photo with the recipe.

Icing Recipe for Grandma'a Hungarian Nut Torte

1 cup Fluffo or Crisco
1 cup butter
2 cups sugar
8 tbsp flour
1 cup milk

Denise
(12/15/10)

Read More

Killer Quick Chocolate Frosting ala Debbi

Killer Quick Chocolate Frosting ala Debbi

2 pounds of semi-sweet Chocolate Chips (Yes, it's really 2 pounds used)
3/4 to 1 stick of Butter (**NOT** margarine!), divided
2 tbsp Milk
1 tsp Vanilla

(optional) 1 tsp espresso powder*

**More optional changes at the end

Put the chocolate chips in the top of a double boiler. (Or in a small pot set into a larger pot with boiling water.) Add the butter. Melt the chips completely, stirring occasionally. When completely melted, stir in optional espresso powder, if using. Then stir in the milk and then the vanilla, mixing well.

Time to work fast... Have the first layer of a cake ready to frost. Pile half of the frosting on top and spread it quickly. Don't bother with the sides, it won't stick. Put on the second layer of the cake.

Take the pan back to the stove. Add the last 1/4 of the butter, 2 tbsp, and stir in with the flame on low as you combine the butter into the frosting.

Working quickly, frost sides of the cake. Frost the top last. This should be enough frosting to do the job. Keep cake covered.

*Espresso powder- coffee- really intensifies the chocolate flavors in anything you add it to.

**Use 1/2 of a stick of butter and a small carton (8 oz) of heavy whipping cream, and ditch the milk. Cook until thick and creamy. Use to frost between the layers, sides, and top. This is even richer than the recipe above, almost like a mousse in flavor.

This stuff is rich as hell. Decadent even. A fav around here now. I was desperate for frosting for a chocolate butter cake to take to a friend's house for lunch. That is what I came up with. I took half of the cake to her house. We sat with forks and went at it from each side. *Before* lunch and afterwards.

Adults can eat dessert first, ya know! We left her husband a piece that looked like mice had been at it.
(eg)

Debbi
(10/2/09)

Read More

Tunnel of Fudge Cake

Ladies and Gentlemen:

I give you the Tunnel of Fudge Cake.

THERE'S FAT EVERYWHERE. TRANSFATS IN THE ICING MIX when I make it. There are a couple other versions on allrecipes.com that make up an icing sludge with butter and sugar and cocoa. However, for your purposes, use the mix. And BE sure to add the nuts. Extra fat/calories...

Ice it with ganache: equal parts good chocolate and cream in a double boiler. Drizzle with white chocolate for 'looks' and even more calories.

But in order for your own kharma to be pure, do this with the glee of giving something really wonderful and special, not for revenge. Make it gorgeous and then chill it. OHMYGAWD.
Enjoy; ZW

1-3/4 cups butter, softened
1-1/2 cups white sugar
6 eggs
2 (7.25 oz) packages chocolate fudge frosting mix
2 cups all-purpose flour
2 cups chopped walnuts
2 tbsp boiling water

1. Preheat oven to 350° F (175 degrees C). Grease and flour a 10" Bundt pan. Measure 3/4 cup of the frosting mix for the chocolate glaze. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. Fold in the nuts.
3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. The top of the cake will form a brownie like crust before it is done. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
4. To make the chocolate glaze: Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. Thin with additional boiling water if necessary to reach desired consistency. Spoon glaze over the cooled cake.

(11/10/06)

Read More

Anita's Carrot Cake

Anita's Carrot Cake

Ok, OK... although once I give it to you there won't be any reason to invite me to the party.

Preheat oven to 350° F.

Grease and flour pan's I usually double the recipe and use 3- 9" round pans. For COTFUP I used one industrial size rectangular pan 12" x 20" and 4 batches.

Open 1 can crushed pineapple and drain over a large cup.

Feed 1 cup of walnuts to the food processor until they are chopped but not powder. If you have your wits about you feed in and extra cup and divide so you have chopped nuts for the frosting.

Feed enough carrots to the Food processor grater to get 1-1/2 cups.

Whisk together:
1-1/3 cups whole wheat flour
1 cup brown sugar
1-1/2 tsp. baking soda
1 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground Allspice
1/2 tsp. salt

Add and stir well:

2/3 vegetable oil
3 eggs

Stir in:
1-1/2 cups finely grated carrots
1 cup walnuts chopped earilier
1 cup golden raisins (I didn't use these this time although I usually do)
1/2 of the drained pinapple (now you know why I make a double batch to use up the pinapple)

(Hand the cup of juice to anyone you like or drink it your self.)

Pour into pans and bake until a toothpick comes out clean.

Allow to cool before frosting.

Frosting:
8 oz. cream cheese
8 oz butter
1 cup sugar (or to taste I think the standard recipe calls for 2-2 1/2 cups)
2 tsp vanilla
Chopped walnuts
( I did not chop them at COTFUP just threw them in since I had already loaded the food processor into the dishwasher and was in a hurry)

Mix and spread onto cool cake.

enjoy.
Anita
(7/19/04)

Read More

Guinness Stout Cake

Guinness Stout Cake

This is (she says modestly) the best chocolate cake recipe on the planet. Thank you Ireland!

Cake :
2 cup stout (Guinness) (one can is nearly 2 cups I add a bit of water to make the difference)
2 cups unsalted butter
1-1/2 cups cocoa (the best you can get, double dark dutch from KA is very good)
4 cups all purpose flour
4 cups sugar
1 tbsp baking soda
1-1/2 tsp salt
4 eggs
1-1/3 cups sour cream

Preheat oven to 350º F; butter 3 8" round cake pans, line the pans with parchment paper, butter the paper (it works if you just flip the paper over after setting it down the first time) Don't skip this step.. really.

Combine stout and butter in a heavy saucepan..bring to a simmer. Whisk in cocoa until smooth, set aside to cool. Combine dry ingredients in a bowl. In a large bowl beat together the sour cream and eggs, add stout mixture to egg mixture and beat well to blend. Slowly add in flour mixture, combine completely.

Divide batter among 3 pans, bake for about 35 minutes until they pass the toothpick test. Cool in pans 15 minutes, then cool completely on racks. Make ganache while cake cools.

Ganache:
2 cup heavy cream
1 lb bittersweet chocolate, chopped

Bring cream to a simmer in a heavy pan, add in chocolate, stir with a whisk until melted and smooth. Refrigerate until spreadable, stirring every so often to check consistency. Should be ready in under 2 hours.

Place first layer on serving plate, spread ganache over the top, place second layer on first, etc for all 3 layers.. then coat the sides with ganache.

Serves 12, spectacular garnished with fresh raspberries and mint leaves, a touch of whipped cream...

I like to make the 3 layers then treat each layer as a "stand alone" cake, as the whole 3 layers together are waaaay too much for one person; plus that leaves me with two extra cakes to give to friends!

Wrapped in a couple layers of Saran, they will hang out in the freezer for a few months.

Elaine (wetexit)
(3/4/04)

Read More

Chopped Walnut and Coffee Cake

Chopped Walnut and Coffee Cake

by Jennifer Paterson from Two Fat Ladies
Serves 8-12
Preparation time: less than 30 minutes
Cooking time: 30 minutes to 1 hour

4 eggs
115g (4 oz) icing sugar (confectioner's/powdered)
1 tbsp fine fresh breadcrumbs
1 tbsp finely ground fresh coffee
1 tbsp real cocoa powder
175g (6 oz) shelled walnuts, chopped roughly

For the Icing:
115g (4 oz) unsalted butter, softened
115g (4 oz) icing sugar, sifted
1 egg yolk
1 tbsp instant coffee
2 tbsp boiling water

Grease and line a cake tin, 20cm (8") in diameter and 5cm (2") high.

Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the breadcrumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake in a preheated oven at 180C (350°F) or Gas 4 for 45 minutes. Cool in the tin, then turn out on to a rack.

Make the icing: Cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.

From Two Fat Ladies © Optomen Television and Jennifer Paterson and Clarissa Dickson Wright 1996. Link included is no longer viable.

Posted by Linda
(7/13/03)

Read More

Best Chocolate Frosting

Best Chocolate Frosting

Ok, it's spring today in the Virginia Blue Ridge so DH and I had the first cookout of the season so I had to make a cake. I found the recipe for the frosting in Judy Rosenberg's Baking book which is fabulous!

Melt 4 oz unsweetened chocolate in a double boiler. Let it cool briefly.

In a blender, mix 2/3 cup evaporated milk and 1 cup sugar for about 2 seconds. Add the melted chocolate and blend on high speed until the mix is thick and creamy and the blender tone changes (mine goes from a low bubbly sound to a high-pitched whine). Spoon the frosting into a bowl, let it sit for about 30 minutes, then cover it with plastic wrap and let it sit for an hour or so. Do not refrigerate.

I varied this by using Scharfenberger bitter-sweet chocolate and about 1/3 cup sugar. I spread it on a Duncan Hines French Vanilla cake which I doctored up with a ton of Penzey's vanilla, some dried egg and some cardamom. There is none left. And mind you, this is from someone who doesn't particularly like dark chocolate.

Catspaw whose favorite kitty is feeling better and so is she.
(3/8/03)

Read More

Old-Fashioned Orange Cake

Old-Fashioned Orange Cake
Yield: 12 servings

This is tres simple and very good.

1 orange
1 cup raisins
1 cup granulated sugar
1/2 cup shortening
2 eggs
3/4 cup plus 2 tbsp buttermilk, divided
2 cups cake flour
1/2 tsp baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup powdered sugar

Preheat the oven to 325° F. Grease a 13" by 9" metal baking pan. (This cake tends to burn when baked in a glass pan.)

Scrub the rind of the orange well. Remove both ends of the orange. Cut orange into large chunks.

Place the raisins in a food processor; pulse 6 or 7 times until coarsely chopped. Add orange chunks; pulse 5 or 6 times to reduce them to evenly sized small pieces. Transfer fruit to a small bowl.

Pulse granulated sugar and shortening together in the food processor4 or 5 times to combine, scraping down the sides of the bowl. Add the eggs,1 at a time, and process in between, scraping down the sides. The mixture should be smooth, light and fluffy. Add 3/4 cup buttermilk; process to combine.The mixture will be very liquid and may look slightly separated.

Sift together flour, baking powder, baking soda and cinnamon; add to the processor. Pulse just to combine into a smooth batter. Add all but 2 tablespoons of the orange-raisin mixture; pulse once or twice. Add the walnuts and pulse once; do not over-process.

Pour the batter into the pan; bake until the sides have begun to brown and pull away from the pan, 35 to 40 minutes. The cake should still be a little moist in the center.

Whisk together the remaining 2 tablespoons of buttermilk and the powdered sugar until smooth. Whisk in the reserved 2 tablespoons of the orange -raisin mixture; spread it over the hot cake. Serve at room temperature.

Marge
PER SERVING: 389 calories; 16g fat (37 percent calories from fat);3g saturated fat; 35mg cholesterol; 5g protein; 58g carbohydrate; 2g fiber;146 mg sodium.

(2/26/03)

Read More

*THE* Chocolate Cake Recipe

THE Chocolate Cake Recipe

I can't come to everyone's house and make the cake for them, so I humbly offer the recipe.
with love, lea bob

Sweet-Chocolate Cake
(nice for a party)

1 package (4 oz) sweet cooking chocolate
1/2 cup boiling water
1 cup butter or other shortening (use butter)
2 cups sugar
4 eggs, separated
1 tsp vanilla extract
2-1/2 c. sifted cake flour
     (sift flour into a bowl and *then* measure.
     Use cake flour, *not* the regular stuff. This is what makes the cake so light.
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Coconut Pecan Filling (recipe follows)
Chocolate Cream Cheese Frosting (recipe follows)

Melt chocolate in water; cool. Cream butter and sugar; add egg yolks, one at a time, beating *thoroughly* after each addition. Add vanilla and chocolate, mix well. Add sifted dry ingredients alternately with buttermilk, beat until smooth. Fold in stiffly beaten egg whites. Pour into three 8" or 9" layer pans, lined on bottom with paper (I have always just buttered/floured the pans instead). Bake in 350° F oven, about 35 minutes. Cool on a cake rack. Fill and frost.

Chocolate Cream Cheese Frosting
Cream 2 tbsp. butter and 4 oz. cream cheese; add 1-1/2 squares unsweetened chocolate (melted, I use a double boiler), dash salt, 1-1/2 cups *sifted* confectioners' sugar, 1/4 cup cream, 1/2 tsp. vanilla extract. Mix well

Coconut Pecan Filling
In saucepan, mix 1 cup undiluted evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter or margarine and 1 tsp. vanilla extract. Cook over medium heat 12 minutes, stirring, until mixture thickens. Add 1 can flaked coconut and 1 cup chopped pecans. Beat until thick.

Assembly
Cool the cake in pans on cake racks until they're *just* cool enough to handle. Then place the cake rack on top, turn the whole thing over and pop out the layers. Hold your breath while you do this; you need the layers to come out whole. When the layers are *completely* cool, pick up one, brush the crumbs off the top and sides, place it on the cake dish and cover with half the filling. Place the second layer similarly, use the other half of the filling and top with the third layer (place the third layer upside down; it'll give you a nicer surface to frost.) Frost as usual, pausing to "clean up the edges" and lick your fingers.

Note: Cream cheese frosting is soft and stays soft. If the weather is hot, keep the cake in the refrigerator or the frosting will slide off and puddle around the bottom of the cake.

I have this recipe because Woman's Day magazine (in the '60's -- I don't even know if the magazine exists any more) used to include little half-sized recipe books in the back of the magazine. My mother tore them all out and put them in a file folder and called them "lea's dowry". When I got married (the first time), she gave me the file folder and I've been cooking out of it since then. I think I have every single recipe for casserole, decorative cookies and cakes that anyone could ever want. Between these and the Joy of Cooking, I've learned to make all *sorts* of deliciousness. So here, from the most torn up and stained one of the booklets, is *the* best cake recipe.

lea bob
(1/21/03)

Read More

Chocolate Ganache

Chocolate Ganache
Yield: 1 cup
Serving Size : 1

4 oz. good quality bittersweet chocolate
4 oz. heavy cream

Chop chocolate fine and place in small bowl. Place cream in small pot and bring to a simmer. Pour simmering cream over chopped chocolate and stir until smooth.

Cool to room temperature before glazing.

Recipe By : Too Hot Tamales Show #TH6299 - 10/23/96

(posted 10/21/02)

Read More

Nutmeg Feather Cake

Nutmeg Feather Cake
a la Better Homes and Gardens Cookbook as modified (what else ? (G) )

1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla ( I use vanilla powder)
3 eggs
2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground nutmeg, preferably fresh ground
1/4 tsp salt
1 cup buttermilk ( I use powdered buttermilk and water)

Cream butter, add sugar, cream till light. Add vanilla, then eggs, beating well. Sift together dry ingredients, then add alternately with buttermilk to creamed mixture, beating after each addition.

Pour into greased (and lightly floured if desired) 13" x 9" pan. I don't bother with the flour when I'm using a nonstick pan, and greasing is a light spritz with the Pam. Bake at 350° F for 30 minutes. Let cool and add Broiled Coconut frosting.

Broiled Coconut Frosting
1/4 cup butter
1/2 cup brown sugar
2 tbsp milk
1 cup flaked or shredded coconut

Mix butter, sugar and milk well. Stir in coconut. Spread over warm cake.

Broil 4"-5" from heat about 2-1/2 - 3 minutes. WATCH CAREFULLY so it doesn't burn, just lightly bubble and singe. It usually takes mine 3 minutes but then I waste another few seconds finding the hot pads and getting the door open and then I've waited too long. I need to be ready and waiting at the 3 min. mark to snatch it out.

This cake is also an excellent one to take along on trips for morning breakfast cake (lots of experience with that, growing up) and serves well (if any is left) the next day.

Elizabeth, zinlizzie
(7/18/02)

Read More

Iced Lemon Curd Layer Cake

Iced Lemon Curd Layer Cake

This recipe is seriously worth it. You can't get 7" pans here in the US, but I've used 8" and kept an eye on the cakes since they will cook faster in a larger pan. The batter will seem impossibly thick -- almost like dough, but the end result will be good.

You couldn't get a more lemony recipe than this: layers of lemon-flavoured sponge, filled with homemade lemon curd and then a lemon icing for the finishing touch. It's wonderful.

For the cake:
grated zest 1 lemon
1 tbsp lemon juice
6 oz (175 g) self-raising flour, sifted
1 level tsp baking powder
6 oz (175 g) butter at room temperature
6 oz (175 g) caster sugar
3 large eggs

For the lemon curd:
grated zest and juice 1 large juicy lemon
3 oz (75 g) caster sugar
2 large eggs
2 oz (50 g) unsalted butter

For the icing:
zest 1 large lemon
2 oz (50 g) sifted icing sugar
2-3 tsp lemon juice

Prepare two 7" (18 cm) sandwich tins, 1½" (4 cm) deep, by greasing them, lining the bases with silicone paper (baking parchment) and greasing the paper too.

Preheat the oven to gas mark 3, 325°F (170°C).

Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. You don't have to stay with it – just come back from time to time to give it a stir.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

Cate Williams
(9/6/01)

Read More

Hazelnut Dome Cake

Hazelnut Dome Cake
Serves 12 to 14.

Chocolate ganache and hazelnut cream are encased in a tender nut cake.

For cake:
Nonstick vegetable oil spray
2-2/3 cups blanched slivered almonds (about 11 oz), toasted
1-3/4 cups hazelnuts (about 7 oz), toasted
2 cups sugar
1/2 cup cake flour
9 large egg whites

For chocolate ganache:
10 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups whipping cream

For hazelnut cream:
2 cups chilled whipping cream
1/4 cup sugar
1/4 cup plus 3 tbsp amaretto or other almond liqueur
1/2 cup hazelnuts, toasted, husked, chopped (about 2 oz)
1/3 cup finely chopped semisweet chocolate (about 2 oz)

Unsweetened cocoa powder
Powdered sugar
Fresh raspberries and blackberries

Make cake:
Preheat oven to 350°F. Spray 15" x 10" x 1" baking sheet with vegetable oil spray. Line with parchment paper. Butter parchment. Combine nuts, sugar and flour in processor. Process until nuts are finely ground. Beat egg whites in large bowl until stiff peaks form. Fold nut mixture into whites in 3 additions (whites will deflate). Spread on prepared baking sheet. Bake until cake starts to pull away from sides of baking sheet and is light golden on top, about 35 minutes (cake will be slightly moist). Cool cake 10 minutes.

Line large baking sheet with parchment paper. Invert cake onto parchment. Cool cake completely.

Make chocolate ganache:
Place chocolate in large bowl. Bring cream to simmer in heavy medium saucepan. Pour over chocolate and whisk until smooth. Chill until firm enough to spread, at least 6 hours or overnight. (Cake and chocolate ganache can be made 1 day ahead. Cover cake tightly with plastic wrap; leave at room temperature. Keep ganache refrigerated. Let stand at room temperature until spreadable.)

Make hazelnut cream:
Beat cream in large bowl until soft peaks form. Gradually add sugar and 1/4 cup amaretto, beating until stiff peaks form. Fold in chopped hazelnuts and chocolate.

Line 2-quart bowl with plastic wrap, overlapping sides by 2". Cut cake lengthwise into 1/3"-wide slices. Line bowl with cake, placing slices cut side down and tightly side by side in single layer, trimming to fit and completely covering bowl (if cake slices break, piece together to fit).

Brush cake with 1-1/2 tablespoons amaretto. Spread ganache over cake, covering completely. Spoon hazelnut cream into center; smooth top. Cover filling with cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with 1-1/2 tablespoons amaretto. Cover; chill at least 4 hours and up to 3 days.

Uncover cake. Invert onto platter. Remove plastic. Sift cocoa powder and powdered sugar over. Serve with berries.

Linda, getting out a nice plate and a silver fork in anticipation...
(8/24/01)

Read More

Texas Chocolate Cake

Texas Chocolate Cake

Now remember, this is NOT low calorie!! :)

Sift together in large bowl:
2 cups flour
2 cups sugar

In saucepan put:
1 cup butter
4 tbsp cocoa
1 cup water

Bring to rapid boil. Pour over flour and sugar - mix well.

Add:
1/2 cup buttermilk
2 eggs
1/2 tsp cinnamon
1 tsp baking soda
1 tsp vanilla

Mix well. Pour on large greased cookie sheet.

Bake 20 - 25 minutes at 350° F.

Frosting:
4 tbsp cocoa
1/2 cup butter
6 tbsp milk

Bring to boil. Remove from heat, gradually add 1 box of powdered sugar (1 lb - or as much as needed for desired consistency) - mix well.

Add:
1 tsp vanilla
Chopped nuts (optional)

Spread on cake while still warm.

This was always my favorite birthday cake - very rich, delicious with vanilla ice cream!

Enjoy!
Heather
(7/31/01)

Read More

Sweet Chocolate Cake

Sweet Chocolate Cake

This is from an old "Woman's Day" magazine - they used to put in these half-page sized recipe book inserts and my mom saved them *all* for me -- she'd always say "These are your dowry" as she put them into a folder. they're really fabulous -- lots of things to do with ground meat (and good stuff, not like some wierd green jello beef casserole) and some of the best cookie recipes I've ever come across.
anyway -- here's my favorite of all the recipes.

1 pkg (4 oz) sweet cooking chocolate
1/4 cup boiling water
1 cup butter or other shortening (use butter)
2 cup sugar
4 eggs, separated
1 tsp. vanilla extract
2-1/2 cup sifted cake flour (sift the flour first and then measure)
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Coconut Pecan Filling (recipe follows)
Chocolate Cream Cheese Frosting (recipe follows)

Melt chocolate in water; cool. Cream butter and sugar; add egg yolks, one at square time, beating thoroughly after each addition. Add vanilla and chocolate; mix well. Add sifted dry ingredients alternately with buttermilk, beat until smooth. Fold in stiffly beaten egg whites. Pour into three 8" or 9" layer pans, lined on bottom with paper (although buttering and flouring them works in a pinch).

Bake in 350° degree oven, about 35 minutes. Cool, fill and frost.

Chocolate Cream Cheese Frosting
Cream 2 tbsp. butter and 4 oz. cream cheese (make it *really* creamy); add 1-1/2 squares unsweetened chocolate, melted, dash salt, 1-1/2 cup sifted confectioner's sugar, 1/4 cup cream, 1/2 tsp. vanilla extract. Mix well.

Coconut Pecan Filling
In saucepan, mix 1 cup undiluted evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter or margarine, and 1 tsp. vanilla extract. Cook over medium heat 12 minutes, stirring, until mixture thickens. Add 1 can flaked coconut and 1 cup chopped pecans. Beat until thick.

** NOTE -- this is not a cake to be taken to a picnic on a hot day. the frosting is soft and tends to slide around. we always kept it in the refrigerator and it is really good served cold.

lea bob
Mother-of-All
(7/31/01)

Read More

Milky Way Cake

Milky Way Cake

15 oz of Milky Ways
1/2 cup butter
Another 1/2 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
1-1/4 cups buttermilk
1/2 tsp baking soda
3 cups flour
1 cup chopped pecans

Melt the milky ways and 1/2 cup butter. Set aside.

Cream butter and sugar, add eggs one by one, beating well, add vanilla.

Dissolve baking soda in buttermilk.

Add buttermilk and flour to butter/sugar/egg mixture, gradually, slowly and alternating.

Mix in pecans.

Pour into buttered and floured bundt pan, and bake at 350° F for 1 hour 20 minutes. Let it cool IN THE PAN for an hour. Yes, it will come out.

Frosting
1/2 cup butter
2 cups sugar
1 cup evaporated milk
1 cup chocolate chips
1 cup marshmallow creme

Bring butter, sugar and milk to a boil, and keep it boiling until the soft ball stage (dropped in cold water, it forms a soft ball). Remove from heat, and add chocolate and creme.

Charlene
(6/21/01)

Read More

Carrot Cake

I can't put frosting on my carrot cake for the picnic, yet, as I am waiting for the cream cheese to soften (no microwave in this house, except for dyeing).

Here's the recipe, though, for the best carrot cake you ever put in your mouth.  The secret is that the carrots are cooked and pureed first, which makes the cake very moist. It is from the Silver Palate Cookbook.

Carrot Cake

2 cups unbleached flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 cup vegetable oil (I used canola)
3 eggs lightly beaten
2 tsp vanilla

1-1/3 cups cooked pureed carrots
(you will need almost a 1 lb bag to get this much puree.  I cooked them by steaming them for about 20 minutes, then whizzing them in the processor, cool them to room temp before using)

1 cup chopped walnuts
1 cup shredded coconut
3/4 cup crushed pineapple, drained well

Cream Cheese Frosting, see below

Preheat oven to 350°F.  Line a 13" x 9" pan with waxed paper and grease the paper.

Sift together first four ingredients.  Add oil, eggs, vanilla, mix well.  Add carrot puree, walnuts, coconut, and pineapple.  Pour into pan.  Bake 1 hour, until toothpick inserted in center comes out clean.

Frosting

Cool cake completely before icing it.

4 oz cream cheese at room temp
3 tbsp butter
1-1/2 cups confectioners sugar
1/2 tsp vanilla
juice of 1/4 lemon

Cream the cheese and butter together, sift in confectioner's sugar slowly, beating until fully mixed, without lumps.  Stir in vanilla and lemon juice.

Carolyn
(7/22/00)

Read More