Archive for the ‘Layer Cake’ Category

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.