Browse Category by Cake
Cake, Elaine Walker

Banana Spice Cupcakes

1/3 c. shortening
2/3 c. sugar
1 egg
3/4 c. mashed banana
1/3 c. milk
1 t. vanilla
1-1/3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/2 t. cloves

Blend together shortening and sugar until light and fluffy. Mix in egg, banana, milk and vanilla and beat until smooth.

Sift together dry ingredients and gradually add to sugar and shortening mixture.

Spoon into cupcake papers and bake at 350*F for 20 minutes or until toothpick comes out clean.

Cake, Elaine Walker

Gingerbread

1 egg
1/2 . shortening
1/2 c. sugar
3/4 c. dark molasses
1 c. sour milk
2-1/4 c. flour
1 t. baking soda
1/2 t. salt
1 t. ginger
1 t. cinnamon

Mix together shortening, sugar and egg. Blend in molasses and sour milk.

Sift together dry ingredients and gradually add to sugar, shortening mixture.

Pour into well greased & floured 9-inch square pan. Bake at 325*F for 45 to 50 minutes.

Cake, Elaine Walker, Frosting

Pineapple Spice Cake with Maple Buttercream Frosting

Cake:
2-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1 t. allspice
1/4 t. nutmeg
1/2 t. cloves
1/2 c. butter, softened
1/2 c. sugar
3/4 c. maple syrup
3 eggs, separated
1 t. vanilla
1/3 c milk

FIlling and frosting:
1 fresh pineapple, cut into small chunks
2 c. maple syrup
2 eggs
1-1/2 c. butter, softened

Prepare cake:
In medium bowl, sift together flour, baking powder, salt and spices, set aside.

In another medium bowl, beat 3 egg whites until stiff. Set aside.

In large bowl, beat 1/2 c. butter and 1/2 c. sugar. Add in 3/4 c. maple syrup, 3 egg yolks, 1 t. vanilla and 1/3 c. milk. Stir in flour and spices. Then fold in egg whites.

Pour into two 9-inch round cake pans (batter will not fill pan – goes only 1/3 of the way up). Bake at 350*F for 30 minutes or until toothpick comes out clean. Allow to cool to room temperature.

Prepare filling:
In large saucepan, heat 2 c. maple syrup over medium heat just until it comes to a boil. Turn off heat and add the pineapple. Let steep for 1/2 hour. Drain pineapple, reserving liquid for frosting.

Prepare frosting:
In large bowl, beat 2 egg yolks until light yellow.

In medium saucepan, add reserved maple syrup and bring to a boil over medium heat. Continue boiling until temperature reaches 240*F on a candy thermometer.

Pour the hot syrup into the bowl of egg yolks, beating constantly until mixture cools to room temperature. Blend in 1-1/2 c. butter. Beat until light, fluffy and smooth.

Assemble cake:
Spread a little frosting over one of the layers of cake. Evenly distribute the pineapple chunks over top. Spread a little frosting over the pineapple. Cover with the other layer of cake. Frost the top of the cake, and, if desired, the sides.

Cake, Debbie Allen, Desserts

Poppy Seed Cake with Orange Glaze

2-3/4 c. sugar
1 c. corn oil
3 large eggs
1-1/2 t. vanilla extract
1 t. almond extract
3 c. all purpose flour
2 T. poppy seeds
1-1/2 t. baking powder
1/2 t. salt
1-1/2 c. milk

Glaze:
1 c. powdered sugar
1/4 c. orange juice
1/4 t. almond extract

Preheat oven to 350*F. Grease and flour 12-cup bundt pan.

Using electric mixer, beat first five ingredients in large bowl to blend.

Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture, beginning and ending with dry ingredients.

Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack for 10 minutes.

Meanwhile prepare glaze. Whisk all ingredients in small bowl to blend.

Turn cake onto rack. Spoon glaze over warm cake. Cool cake completely. Slice and serve.

Cake, Desserts, Dorothy Lamalie

Chocolate-Chocolate Layer Cake

cocoa
2-1/4 c. flour
1-1/2 c. sugar
1-3/4 c. buttermilk
1 c. salad oil
2 t. baking soda
3 large eggs
vanilla extract
salt
2-2/3 c. confectioners sugar
6 T. butter, softened
1/3 c. milk
2 T. light corn syrup

Preheat oven to 350*F.

Grease two 9″ round pans; dust with cocoa.

Mix flour, sugar, buttermilk, oil, baking soda, eggs, 1-1/2 t. vanilla, 1-1/4 t. salt, and 3/4 c. cocoa at low speed until blended. Beat 3 minutes at medium. Pour batter into pans.

Bake 30 minutes or until done. Cool in pans 10 minutes. Remove from pans; cool completely on rack.

Frosting:
Beat confectioners sugar, butter, milk, corn syrup, 3/4 c. cocoa, 1 t. vanilla, and 1/4 t. salt until smooth and glossy, adding milk if necessary until frosting is smooth and of good spreading consistency.

Place 1 layer rounded side on plate, top with frosting, put top on; frost top and sides. Refrigerate if not serving right away.

Cake, Debbie Allen, Desserts

Curly Chocolate Cake

sugar
1-1/2 c. butter, softened
4 large eggs
vanilla extract
1-2/3 c. all purpose flour
1-1/2 c. buttermilk
1-1/4 t. baking soda
cocoa
salt
2-1/2 8-oz. packages semisweet chocolate squares (20 squares)
confectioners sugar

Grease a 10″-x-2-1/2″ springform pan; line bottom of pan with waxed paper; grease waxed paper.

Separate 2 of the eggs. Put the yolks in small bowl and set aside. Also put the whites in another small bowl, cover bowl with plastic wrap; refrigerate to use for frosting later.

In large bowl, with mixer at low speed, beat 1-1/3 c. sugar, 1/2 c. butter, and 1-1/2 t. vanilla until blended. Increase speed to high; beat until light and fluffy.

Reduce speed to low, add the yolks and 2 whole eggs. Gradually add flour, buttermilk, baking soda, 2/3 c. cocoa, and 1/2 t. salt beat until blended, constantly scraping bowl with spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Spoon batter into pan.

Bake at 350*F for 55 to 60 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and invert onto rack; peel off waxed paper. Cool completely.

While cake is cooling, prepare chocolate curls:
In heavy 1-qt. saucepan over low heat, heat 5 squares of chocolate until melted, stirring frequently. Spread melted chocolate evenly in jellyroll pan, covering entire bottom of pan. Refrigerate 10 minutes or until chocolate is firm but not brittle.

Holding a teaspoon at angle, scrape the chocolate into curls. With toothpick, transfer curls to another jellyroll pan; refrigerate. Repeat 3 more times to make 4 batches of chocolate curls in all.

Prepare frosting:
In heavy 1 qt. saucepan over high heat, heat 1/2 c. sugar and 3 T. water to boiling, stirring frequently.

Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 240*F

Meanwhile, in small bowl, with mixer at high speed, beat reserved 2 egg whites until soft peaks form; gradually beat in 2 T. sugar until sugar completely dissolves and whites stand in stiff peaks. With mixer at medium speed, pour hot syrup in thin stream into egg whites. Continue beating until bowl feels cool, about 10 minutes.

Beat in remaining 1 c. butter, 2 T. at a time. Beat until frosting is thick and shiny. Stir in 3/4 c. cocoa, 1 t. vanilla, and 1/8 t. salt until well blended.

Place cake on large platter. Spread frosting evenly over side and top of cake. With toothpick, carefully press chocolate curls onto frosting, completely covering cake. Refrigerate if not serving right away. Sprinkle top of cake lightly with confectioners sugar to serve. 16 servings.

Cake, Desserts, Dorothy Lamalie

Chocolate Cherry Upside-Down Cake

21-oz. can cherry pie filling
2-1/4 c. flour
1-1/2 c. sugar
3/4 c. unsweetened cocoa
1-1/2 t. baking soda
3/4 t. salt
1-1/2 c. water
1/2 c. cooking oil
1/4 c. vinegar
1-1/2 t. vanilla

Spread the cherry pie filling evenly over the bottom of a greased 9″-x-13″ baking pan.

In a large bowl sift together flour, sugar, cocoa, baking soda, and salt.

In another bowl combine water, oil, vinegar, and vanilla. Add liquid ingredients to flour mixture all at once; stir just to moisten. Pour batter evenly over cherry pie filling.

Bake at 350*F for 30-35 minutes or until cake tests done.

Cake, Debbie Allen, Desserts

Chocolate Lover’s Angel Food Cake

1/4 c. + 1 T. unsweetened cocoa
1/4 c. boiling water
2 t. vanilla
1-3/4 c. sugar
1 c. flour
1/4 t. salt
16 large egg whites
2 t. cream of tartar

Preheat oven to 350*F.

In a medium bowl combine the cocoa and boiling water and whisk until smooth. Whisk in vanilla. In another medium bowl combine 3/4 c. sugar, the flour, and salt, and whisk to blend.

In a large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1 c. sugar, beating until very stiff peaks form when the beater is raised slowly.

Remove 1 heaping cup of egg whites and place it onto the cocoa mixture.

Dust the flour mixture over the remaining whites, 1/4 c. at a time, and fold in quickly but gently. It is not necessary to incorporate every speck until the last addition.

Whisk together the egg white and cocoa mixture and fold into the batter until uniform. Pour into an ungreased 10″ tube pan, run a small metal spatula or knife through the batter to prevent air pockets.

Bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back with lightly pressed. Invert the pan, placing the tube opening over the neck of a soda bottle to suspend it well above the counter, and cool the cake completely in the pan.

Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. Invert onto a serving place. Store airtight.

Cake, Desserts, Dorothy Lamalie

Devil’s Food Cake

3 squares chocolate
2-1/2 c. brown sugar
1/2 c. butter, softened
3 eggs
1/2 c. buttermilk
1 c. boiling water
2-1/4 c. flour
2 t. baking soda
1/2 t. salt
2 t. vanilla

Melt chocolate and let cool.

In large bowl, mix sugar, butter, eggs and vanilla until light and fluffy. At low speed, beat in chocolate. Beat in flour with buttermilk until smooth. Beat in boiling water.

Bake at 350*F.

Cake, Dawn Butler, Desserts

Swiss Chocolate Cake

1 c. chocolate chips
1/4 c. water
2-1/4 c. flour
1 t. baking soda
3/4 t. salt
1-3/4 c. sugar
3/4 c. butter
1 t. vanilla
3 eggs
1 c. buttermilk

Combine chocolate chips and water over low heat until well blended. Sift together flour, baking soda, and salt. Set aside.

Combine sugar, butter, and vanilla, and beat until creamy. Beat eggs in, one at a time. Blend in chocolate mixture. Stir in alternately in small amounts flour mixture and buttermilk. Pour into 2 9″-round layer pans, greased, floured, and lined with wax paper.

Bake at 375*F for 25-30 minutes.