Cake
Here are six Cake recipes to help you through the day, including Cherry-Cola Dump Cake and Chocolate Angel Cake. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1-1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
STRAWBERRY LAYER CAKE
This is from Lisa Donovan in The New York Times cooking enewsletter. For this recipe, Lisa wrote, "Summer is a soft, or strong, hue of pink in the South, depending on who is making the strawberry cake. When strawberries come alive, anywhere from early March down in Louisiana to as late as June as far up as East Tennessee, Southerners take to their strawberry cakes for as many celebrations as they can. Often referred to as church cakes in the South, layer cakes reign supreme. And strawberry layer cakes take the cake as the most sought-after style for many bakers. This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a regal and splendid cake worthy of any high celebration or common weekday luncheon."
Prep Time: 20 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 40 minutes; Yield: 12 servings (one 9-inch layer cake)
This was featured in "This Impressive Cake Has Many Layers," and can be viewed online at https://cooking.nytimes.com/recipes/1025294-strawberry-layer-cake.
Also, check out Melissa Clark's wonderful guide, "How to Frost a Cake."
While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Why? Great recipes, great guides, and more.
Ingredients
For the Cake
Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans
3-3/4 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse kosher salt, such as Morton (or 1-3/4 teaspoons Diamond Crystal)
3/4 teaspoon baking soda
2-1/2cups strawberry preserves (see Tip)
3/4 cup buttermilk
2 teaspoons vanilla paste
1 cup plus 2 tablespoons salted butter, room temperature
2-1/4 cups granulated sugar
6 medium or large eggs
1 to 2 teaspoons red food coloring gel (optional)
For the Frosting
1-1/2 cups salted butter, softened but slightly chilled
1 cup/8 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla paste
1 cup strawberry preserves
1/2 to 3/4 teaspoon red food coloring gel (optional)
For the Layers
1 cup strawberry preserves
Preparation
Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (9-inch) cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper then spray or butter and flour the top of the parchment.
Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk together until well incorporated. In a large measuring cup with a spout, combine the strawberry preserves, buttermilk and vanilla paste; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.
Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well, then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.
Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored, 35 to 40 minutes, rotating the pans on their racks midway through for even baking. Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)
Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the vanilla paste and strawberry preserves. Whisk until fluffy, 2 to 3 minutes. Add food coloring, if using, and tint to your preferred color, whisking until incorporated.
To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. Spread 1/2 cup strawberry preserves on top of the first layer, then top with 1 generous cup frosting, spreading evenly over the preserves. If the frosting is soft, chill in the fridge or freezer for 10 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, adding preserves and then frosting. Chill 10 minutes to set frosting and then top with the final layer, cut side down.
Using a large offset spatula, spread a crumb coat (a thin layer of frosting) on the entirety of the cake, making sure the sides and top are evenly covered. Chill to set the crumb coat, 10 to 15 minutes, then cover with the remaining frosting, decorating as you like. The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.
Tip
Look for a brand of strawberry preserves that uses sugar versus high-fructose corn-syrup, such as Bonne Maman.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1-1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
STRAWBERRY LAYER CAKE
This is from Lisa Donovan in The New York Times cooking enewsletter. For this recipe, Lisa wrote, "Summer is a soft, or strong, hue of pink in the South, depending on who is making the strawberry cake. When strawberries come alive, anywhere from early March down in Louisiana to as late as June as far up as East Tennessee, Southerners take to their strawberry cakes for as many celebrations as they can. Often referred to as church cakes in the South, layer cakes reign supreme. And strawberry layer cakes take the cake as the most sought-after style for many bakers. This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a regal and splendid cake worthy of any high celebration or common weekday luncheon."
Prep Time: 20 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 40 minutes; Yield: 12 servings (one 9-inch layer cake)
This was featured in "This Impressive Cake Has Many Layers," and can be viewed online at https://cooking.nytimes.com/recipes/1025294-strawberry-layer-cake.
Also, check out Melissa Clark's wonderful guide, "How to Frost a Cake."
While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Why? Great recipes, great guides, and more.
Ingredients
For the Cake
Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans
3-3/4 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse kosher salt, such as Morton (or 1-3/4 teaspoons Diamond Crystal)
3/4 teaspoon baking soda
2-1/2cups strawberry preserves (see Tip)
3/4 cup buttermilk
2 teaspoons vanilla paste
1 cup plus 2 tablespoons salted butter, room temperature
2-1/4 cups granulated sugar
6 medium or large eggs
1 to 2 teaspoons red food coloring gel (optional)
For the Frosting
1-1/2 cups salted butter, softened but slightly chilled
1 cup/8 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla paste
1 cup strawberry preserves
1/2 to 3/4 teaspoon red food coloring gel (optional)
For the Layers
1 cup strawberry preserves
Preparation
Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (9-inch) cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper then spray or butter and flour the top of the parchment.
Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk together until well incorporated. In a large measuring cup with a spout, combine the strawberry preserves, buttermilk and vanilla paste; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.
Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well, then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.
Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored, 35 to 40 minutes, rotating the pans on their racks midway through for even baking. Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)
Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the vanilla paste and strawberry preserves. Whisk until fluffy, 2 to 3 minutes. Add food coloring, if using, and tint to your preferred color, whisking until incorporated.
To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. Spread 1/2 cup strawberry preserves on top of the first layer, then top with 1 generous cup frosting, spreading evenly over the preserves. If the frosting is soft, chill in the fridge or freezer for 10 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, adding preserves and then frosting. Chill 10 minutes to set frosting and then top with the final layer, cut side down.
Using a large offset spatula, spread a crumb coat (a thin layer of frosting) on the entirety of the cake, making sure the sides and top are evenly covered. Chill to set the crumb coat, 10 to 15 minutes, then cover with the remaining frosting, decorating as you like. The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.
Tip
Look for a brand of strawberry preserves that uses sugar versus high-fructose corn-syrup, such as Bonne Maman.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
Comments
Post a Comment