cakes and tortes

7/28/2019 Cakes and Tortes

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April Fools Dirt Cake Recipe Rating:

Get ready to yell "April Fools!" when your family sees this flowerpot served for dessert,complete with sweet worms and chocolate-flavored dirt!

1 package (9 ounces) devil's food cake mix

1/2 cup confectioners' sugar

1 package (3 ounces) cream cheese,softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups milk

1 box (3.9 ounces) instant chocolatepudding mix

2 cups frozen whipped topping, thawed

Decorations: 8-inch plastic flowerpot, 2plastic drinking straws, 2 silk flowers, 8worm-shaped gummy candies

Preparation Time: 30 minutes plus

chillingBaking Time: 35 to 40 minutesMakes 8 servings

1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mixaccording to package directions. Bake until a toothpick inserted in center comes out clean,35-40 minutes. Cool cake completely in pan on a wire rack.

2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a foodprocessor. Process until crumbs form; set aside. Repeat with remaining cake pieces.

3. Combine confectioners' sugar, cream cheese, butter and vanilla in a large bowl. Beat withan electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whippedtopping.

4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a newflowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cakecrumbs.

5. Chill for at least 3 hours. Place plastic straws in pot; trim to just above the crumbs. Insertsilk flower into each straw. Tuck ends of gummy worms in cake "dirt" just before serving.


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Banana-Nut Cake Recipe Rating:

This nutty cake makes a great quick-and-healthy dessert or a special treat for the after-school crowd. Leftovers make wonderful lunch box additions.

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/2 cups firmly packed light brown sugar,divided

1/2 cup unsalted butter, softened

2 large eggs

2 egg whites

2/3 cup skim milk

4 small ripe bananas, mashed (about 1 1/2cups)

2/3 cup finely chopped walnuts, toasted(optional)

Preparation Time: 20 minutesBaking Time: 40 minutesMakes 16 slices

1. Preheat oven to 350F. Spray a 13- x 9-inch baking pan with vegetable cooking spray. Ona sheet of waxed paper, sift together flour, baking powder, baking soda, salt and nutmeg.

Set aside.

2. In a large mixing bowl, using an electric mixer set on high speed, beat together 1 1/4cups of sugar and butter until creamy. Add eggs and egg whites, one at a time, beating wellafter each addition. Alternately stir in flour mixture and milk. Stir in bananas and walnuts.

3. Spread batter in prepared pan. Sprinkle evenly with remaining sugar.4. Bake cake until top is golden brown and a toothpick inserted in center comes out almostclean, about 40 minutes. Place pan on a wire rack and cool for 20 minutes. Place cake onrack to cool completely.


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Basic Yellow Cake Recipe Rating:

Easy, delicious, and delicate, this no-fail cake is a must for every bakers repertoire.


2 teaspoons baking powder

1/4 teaspoon salt

4 large eggs

2/3 cup milk

2 teaspoons vanilla extract

3/4 cup (1 1/2 sticks) butter, softened

1 1/2 cups granulated sugar Preparation Time: 15 minutesBaking Time: 25-30 minutes

Serves 12

1. Preheat the oven to 350F. Grease a 13 x 9-inch baking pan. Line bottom with waxedpaper.

2. In a small bowl, mix together flour, baking powder, and salt. In another small bowl, beattogether eggs, milk, and vanilla.

3. In a medium bowl, using an electric mixer set on medium speed, beat butter until lightand creamy. Gradually beat in the sugar until light and fluffy.

4. Reduce mixer speed to low. Alternately beat the flour mixture and the egg mixture intothe butter mixture until well blended, beginning and ending with flour mixture. Pour thebatter into the prepared pan and smooth top.

5. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

6. Transfer pan to a wire rack to cool for 5 minutes. Turn cake out onto rack. Remove waxedpaper and cool completely.


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Best-Ever Buttermilk Cake Recipe Rating:

Perfect piping makes this light-as-air cake look as good as it tastes.

3 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 tablespoon vanilla extract

1 3/4 cups plus 2 tablespoons granulatedsugar 1 cup solid vegetable shortening

6 large egg whites

1 teaspoon cream of tartar

For the Icing 1/2 cup granulated sugar

1/4 cup frozen, thawed orange juiceconcentrate 3 tablespoons all-purpose flour

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1 large egg

1 tablespoon orange juice

1 1/2 cups heavy cream

For the Garnish 2 cans (11 ounces each) mandarin oranges,drained and patted dry

Preparation Time: 1 hour plus coolingand chilling

Baking Time: 30 minutesServes 10

1. Preheat oven to 350 F. Grease two 9-inch round cake pans. Line with waxed paper.

2. Sift together cake flour, baking soda, and salt. Mix together buttermilk and vanilla.

3. Beat together 1 1/4 cups sugar and shortening at medium speed until light and fluffy. Atlow speed, alternately beat flour mixture and buttermilk mixture into sugar mixture untilsmooth.

4. Using clean beaters, beat egg whites at medium speed until foamy. Add cream of tartar;beat until soft peaks form. Beat in remaining sugar until stiff, but not dry, peaks form. Fold 1cup of beaten whites into batter. Gently fold in remaining whites. Pour batter evenly intoprepared pans; smooth tops.


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5. Bake cakes until golden, 30 minutes. Transfer pans to wire racks to cool for 10 minutes.Turn cakes out onto racks to cool completely. Remove waxed paper.\6. To prepare icing, in the top of a double boiler set over simmering (not boiling) water, mixtogether sugar, orange juice concentrate, flour, lemon juice, salt, and egg. Cook overmedium heat, stirring constantly, until thickened, 8 minutes. Stir in orange juice. Transfericing to a bowl. Cover with plastic wrap; chill for 2 hours.

7. Beat cream at medium speed until soft peaks form. Fold 1/2 cup whipped cream intoorange mixture. Fold orange mixture into remaining whipped cream.

8. Place 1 cake layer on a serving plate. Spread one-quarter of icing on top. Arrange three-quarters of mandarin oranges over icing. Place second cake layer on top. Spread three-quarters of remaining icing over top and sides of cake. Using a pastry bag fitted with a 1-inch star tip, pipe swirls and rosettes on top of cake. Arrange remaining oranges in center.


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Best-Ever Chocolate Cake Recipe Rating:

What makes Lila Warrens cake the "best ever"? Its her combination of coffee andchocolate.

For the Cake

2 cups all-purpose flour 2 cups granulated sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup milk 1/2 cup cold black coffee 1/2 cup shortening 1 teaspoon vanilla 2 large eggs

For the Frosting 1 cup unsweetened cocoa powder

1/2 cup softened butter 1/2 cup light corn syrup 1/2 teaspoon vanilla 1/4 teaspoon salt 1/4 cup warm water 4 cups sifted confectioners sugar 1 cup chopped walnuts

Preparation Time: 1 hour

Cooking Time: 30-35 minutesServes 12

1. Preheat the oven to 350F. Grease and flour two 9 x 2-inch cake pans.

2. For the cake, in a medium bowl, the flour, granulated sugar, cocoa, baking soda and salt.Beat in the milk, coffee, shortening and vanilla with an electric mixer at low speed until

combined. Beat at high speed for 2 minutes. Add the eggs; beat for 2 minutes.

3. Pour the batter into the prepared pans; smooth with a spatula. Bake the cake layers inthe middle of the oven for 30-35 minutes or until a toothpick inserted in the center comesout clean. Cool the cake layers in the pans for 10 minutes, then turn out onto a rack and letcool completely.

4. For the frosting, in a medium bowl, combine the cocoa, softened butter, corn syrup,vanilla and salt. Beat at medium speed for 2 minutes. Add the water; mix well. In 2 batches,beat in the confectioners sugar. Beat until smooth.

5. Place one layer top side down on a plate. Spread 1 cup of the frosting on top; sprinklewith 2/3 cup of the walnuts. Top with the other layer, top side up. Frost the top and sides

with the remaining frosting, swirling with a small spatula. Garnish with the remainingchopped walnuts.


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Brown Sugar Spice Cake Recipe Rating:

This simple spice cake, served with warm caramel sauce, is an old-fashioned favorite. For aparticularly Scottish touchstir in two tablespoons of finely chopped crystallized ginger withthe dried currants.

2 1/2 cups cake flour or 2 1/3 cups all-

purpose flour 2 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger


1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 1/4 cups packed light brown sugar

1/2 cup unsalted butter or margarine, atroom temperature

2 large eggs, at room temperature

1 teaspoon finely grated lemon peel

1 cup milk, at room temperature

1/2 cup dried currants or raisins

Confectioners sugar for dusting

Creamy Caramel Sauce

Preparation Time: 25 minutesBaking Time: 40 minutesServes 12

1. Preheat the oven to 375F. Grease a 9-inch square baking pan.

2. In a medium bowl, sift the flour, baking powder, salt and spices; set aside.

3. In a large bowl, beat together the brown sugar and butter with an electric mixer atmedium speed until light and fluffy, about 5 minutes. Beat in the eggs and lemon peel.

4. Add about one-third of the dry ingredients and one-third of the milk to the butter mixture,lightly stirring between each addition. Repeat the process twice more until all theingredients are just incorporated. Stir in the currants.

5. Spread the batter in the prepared pan and bake for about 40 minutes or until the cakebegins to pull away from the sides and a cake tester inserted in the center comes out clean.

Transfer the pan to a rack to cool until ready to serve.

6. Dust the cake with confectioners sugar. Cut into 12 rectangles. Serve with the warmCreamy Caramel Sauce.


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Creamy Caramel Sauce Recipe Rating:

This luscious sauce is fabulous poured over vanilla ice cream, soft ginger cookies, broiledbananas, pound cake, gingerbread or our simple Brown Sugar Spice Cake (photo below.)Give small jars of the sauce as gifts to friends and neighbors.

1 tablespoon unsalted butter or margarine

1 tablespoon all-purpose flour

3/4 cup half-and-half

1/2 cup packed light brown sugar

1 tablespoon dark corn syrup

1/2 teaspoon vanilla extract

Preparation Time: 5 minutesCooking Time: 5 minutes

Makes 1 cup (12 servings)

1. In a small saucepan, melt the butter over medium heat. Stir in the flour. Gradually addthe half-and-half and cook, stirring constantly, until the mixture boils and thickens.

2. Stir in the brown sugar and cook until dissolved, about 1 minute; remove from the heat.Stir in the corn syrup and vanilla. Serve warm.


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Building Block Cakes Recipe Rating:

Nothing says "Happy Birthday" like these adorable building block cakes! They'd also make acute dessert at a baby shower.

For the Cake

2 1/4 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

3 large egg yolks

1 1/2 cups sugar

1 1/2 sticks (3/4 cup) butter, softened

1 teaspoon freshly grated lemon peel

1/2 cup milk

For the Decoration 2 cans (16 ounces each) prepared vanillafrosting, divided

assorted food colorings

Special Aids 13 x 9-inch baking pan

small pastry bags with plain small tips

Preparation Time: 45 minutes

Baking Time: 30 minutesMakes 12 blocks

Making the Cake1. Preheat oven to 350F. Grease a 13 x 9-inch baking pan.

2. In a small bowl, combine flour, baking powder and salt. Mix well. In a medium bowl, usingan electric mixer set on medium speed, beat egg yolks until light and fluffy; gradually addsugar. Beat in butter and lemon peel. On low speed, beat in flour mixture and milk untilblended. Pour batter into prepared pan; smooth top.

3. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Transfer pan

to a wire rack and cool slightly. Turn cake onto wire rack and cool completely.

Decorating the Cake1. Transfer the cooled cake to a cutting board. Slice off rounded top to make a flat surface.Measure cake into 12 equal squares and mark with toothpicks. Cut cake following thetoothpick markings.

2. Cover tops and sides of blocks with 1 can of the frosting.

3. Divide remaining frosting among small bowls and color with food coloring. Using smallpastry bags fitted with plain small tips, pipe borders, letters and numbers on the blocks.


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Caramel-Nut Cupcakes Recipe Rating:

These cupcakes have a delicious caramel flavor and a sweet coffee icing.

Caramel 1/2 cup granulated sugar

1/2 teaspoon fresh lemon juice

1/4 cup boiling water

Cupcakes 1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup (1 stick) butter, softened

2/3 cup firmly packed dark brown sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract or almondextract

1/2 cup sour cream

1/3 cup coarsely chopped walnuts, toasted

(about 1 1/3 ounces)

Icing 1 1/2 cups confectioners sugar

3 tablespoons cold black coffee

1 tablespoon coffee liqueur (optional)

1/2 teaspoon ground cinnamon

Preparation Time: 35 minutes pluscooling

Baking Time: 20 minutesMakes 1 dozen cupcakes

1. Preheat oven to 350 F. Grease 12 standard size muffin-pan cups or line with paper liners.Dust with flour; tap out excess.

2. To prepare caramel, in a small, heavy saucepan, bring sugar and lemon juice to a boilover medium heat. When mixture begins to brown around edges, reduce heat to low. Cookwithout stirring until mixture turns a deep golden color.

3. Carefully add boiling water all at once to caramel. Bring caramel mixture to a boil.Remove from heat. Cool for 20 minutes.

4. To prepare cupcakes, mix together flour, baking powder, and salt. Beat together butterand brown sugar at medium speed until light and fluffy. Beat in egg, egg yolk, and vanilla.


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5. At low speed, alternately beat flour mixture, caramel, and sour cream into egg mixtureuntil well blended. Stir in nuts. Spoon batter into prepared pan, filling cups three-quartersfull.

6. Bake cupcakes until tops are firm, 20 minutes. Transfer pan to a wire rack to cool slightly.Turn cupcakes out onto rack to cool completely.

7. To prepare icing, mix together confectioners sugar, coffee, coffee liqueur, and cinnamon

until well blended. Spread icing evenly over cupcakes. Let stand until icing has set.


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Checkerboard Cake Recipe Rating:

This show-stopping chocolate and vanilla masterpiece requires no special pans or equipmentand is great for a kids birthday celebration.

For the Cake

1/2 cup unsweetened cocoa powder

2 cups sugar, divided

1/3 cup water

3 cups cake flour




2 egg whites

1 large egg

1 1/2 cups plain yogurt

For the Frosting 1 cup prepared vanilla frosting

1 container (16 ounces) preparedchocolate frosting



Making the Cake1. Preheat oven to 350F. Grease and flour three 9-inch round baking pans. Whisk cocoa, 1/2cup sugar and water; set aside. In another bowl, combine flour, baking powder and bakingsoda. In a large bowl, beat remaining sugar and butter until fluffy; add egg whites and egg.Beat in yogurt and flour mixture.

2. Divide batter in half. Fold cocoa mixture into half of batter. Spoonchocolate batter into a heavy plastic bag; cut hole at bottom corner. Pipesome chocolate batter in a ring around edges of two of the prepared pans.

3. Fill another plastic bag with white batter. Pipe batter next to chocolate;finish with chocolate.

4. Pipe white batter around edge of remaining pan. Alternate piping the chocolate batterwith the white until reaching center of pan.


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5. Bake about 25 minutes. Transfer pans to wire racks and cool slightly. Turn cakes ontoracks; cool completely.

Frosting the Cake1. Place a chocolate-edged layer on a serving plate; spread with half of thevanilla frosting. Top with the white-edged cake layer.

2. Spread second layer with vanilla frosting; top with third cake layer. Spread top and sidesof cake with chocolate frosting.


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Chocolate Angel Torte Recipe Rating:

No baking required! You can prepare this fabulous dessert on short notice- guests will thinkyouve slaved all day.

1 9-inch prepared angel food cake (18ounces)

1 container (8 ounces) light frozen whippedtopping, thawed

For the Filling 1 package (6 ounces) semisweet chocolatemorsels

3/4 cup low-fat sour cream, at roomtemperature

2 teaspoons dark rum or orange juice

For the Garnish chocolate curls and fresh raspberries Preparation Time: 15 minutes plus

chillingCooking Time: NoneServes 12

1. To prepare the filling, in a double boiler over simmering (not boiling) water, melt thechocolate morsels. Remove pan from water. Add sour cream and stir until smooth and wellblended. Stir in rum. Mix well. Let cool until chocolate mixture is thick enough to spread,about 10 minutes.

2. Using a serrated knife, make a small vertical notch in cake and then split the cakehorizontally into 3 layers. Place bottom layer on a serving plate. Spread with half ofchocolate mixture. Lining up vertical notches, top with the second cake layer and spread

with remaining chocolate mixture. Line up notches and top with third cake layer.

3. Spread whipped topping over top and sides of cake. Chill for 1 hour before serving.Sprinkle with chocolate curls and garnish with fresh raspberries.


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Chocolate Cake Roll Recipe Rating:

Serve slices of this delectable cake with chocolate sauce, raspberries and mint sprigs for atasty dessert.

For the Cake

1/3 cup cake flour


2 tablespoons cornstarch


1/2 teaspoon baking powder

1/3 teaspoon salt

4 large eggs, separated

1 cup granulated sugar, divided

confectioners sugar

For the Filling 1 container (8 ounces) frozen whippedtopping, thawed



Making the Cake1. Preheat oven to 350F. Line a 15 x 10-inch jelly roll pan with waxed paper. Grease and

flour lined pan; tap out excess.

2. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powderand salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beategg yolks and 1/4 cup sugar until fluffy.

3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add1/2 cup sugar, beating until stiff, but not dry, peaks form.

4. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites andflour mixture. Pour batter into pan; smooth top. Bake until a toothpick inserted in centercomes out clean, about 15 minutes.


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Rolling and Filling the Cake1. Dust a clean dish towel with remaining sugar. Turn cake out onto prepared towel; removewaxed paper. Trim the cake edges.

2. Starting with a long side, tightly roll up cake with towel. Transfer cake, seam-side down,to a wire rack to cool.

3. Unroll cake; remove towel. Spread whipped topping over cake to within 1/2 inch of edges.

Re-roll cake; place seam-side down on a plate. Dust with confectioners sugar beforeserving.


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Chocolate Cheesecake Recipe Rating:

Impressive to look at, this dessert will surely please cheesecake and chocolate lovers!

For the Crust 2 cups chocolate wafer crumbs

5 tablespoons melted butter

For the Filling 3 packages (8 ounces each) cream cheese,at room temperature

1 cup granulated sugar

5 large eggs

2 ounces (2 squares) semisweet chocolate,melted

For the Frosting 6 ounces (6 squares) semisweet chocolate,melted

1/2 cup sour cream

Preparation Time: 20 minutes pluschilling

Cooking Time: 50 minutesServes 12

1.To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter.Press into a 9-inch springform pan.

2. Preheat oven to 300F.

3. To prepare filling, in a large bowl, using an electric mixer set on medium speed, beattogether cream cheese, sugar, and eggs until smooth and fluffy. Spoon half of the creamcheese mixture into the crust.

4. Stir 2 ounces chocolate into remaining cream cheese mixture until well blended. Drizzleover batter in crust to make swirls.

5. Bake for 50 minutes. Transfer the pan to a wire rack. Cool the cheesecake completely.

6.Transfer the cheesecake to a serving plate, cover with plastic wrap, and chill in therefrigerator for at least 2 hours.

7. Uncover the cheesecake; carefully remove the side of pan.

8.To prepare frosting, in a small bowl, mix together the 6 ounces chocolate and sour cream.Spread over top of cheesecake. Chill briefly until frosting is set.


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Chocolate Heart Cake Recipe Rating:

This decadent chocolate-lovers delight is the perfect romantic finale to a Valentines Day orAnniversary celebration with your special someone.

For the cake:

1 3/4 cups all-purpose flour

1 cup less 1 tablespoon unsweetenedcocoa powder

1 1/4 teaspoons baking soda

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter

2/3 cup granulated sugar

2/3 cup firmly packed brown sugar

2 large eggs


1 3/4 cups buttermilk

For the Frosting: 2 cups prepared chocolate frosting

2 cups whipped cream

1 pint fresh raspberries

Special Aids: 9-inch heart-shaped cake pan

2 pastry bags with small star tips



Making the Cake1. Preheat oven to 350F. Line bottom of heart-shaped pan with waxed paper. Grease paperand sides of pans. Dust with flour.

2. In a medium bowl, mix flour, cocoa, baking soda and salt. In a large bowl, using andelectric mixer set at medium speed, beat butter, granulated sugar and brown sugar untillight and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mixuntil blended.3. At low speed, alternately beat flour mixture and buttermilk into butter mixture just untilblended. Pour into prepared pan.

4. Bake cake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transferto wire rack to cool for 10 minutes. Turn out and remove waxed paper. Turn cake topside upand cool completely.


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Decorating the Cake1. Frost cake evenly with chocolate frosting. Run tines of a fork across top of cake to form awavy pattern.

2. Spoon remaining chocolate frosting into a pastry bag with a star tip. Starting an inch fromedge, pipe out stars in a heart pattern.

3. Fill another pastry bag, fitted with a small star tip, with whipped cream. Pipe around top

and bottom edges of cake to form a scroll pattern. Garnish with raspberries.


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Chocolate Pound Cake Recipe Rating:

Dense, dark, and fudgy, this cake is so wonderfully rich, no one will guess that it is relativelylow in fat.

2 1/3 cups all-purpose flour 1/2 cup unsweetened cocoa powder

2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 cup (1 stick) margarine, softened 1 1/4 cups granulated sugar 4 egg whites 2 large eggs 2 teaspoons vanilla extract 1 cup buttermilk

For the Garnish confectioners sugar


coolingBaking Time: 45 to 55 minutesServes 16

1. Preheat oven to 350F. Spray a 9 or 10-inch Bundt pan with vegetable cooking spray; setaside.

2. In a large bowl, combine flour, cocoa, baking powder, and baking soda. Mix well; setaside.

3. In a large mixing bowl, using an electric mixer set on medium speed, beat the margarineand granulated sugar until light and fluffy. Beat in egg whites and eggs until smooth. Stir in

vanilla.

4. Reduce mixer speed to low. Alternately beat in flour mixture and buttermilk until smooth,beginning and ending with flour mixture. Spoon into prepared pan.

5. Bake until a toothpick inserted near center comes out clean, about 45 to 55 minutes.Place pan on a wire rack and cool for 10 minutes. Turn cake out onto rack; cool completely.Sprinkle with confectioners sugar.


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Chocolate Sheet Cake Recipe Rating:

Baking for a crowd is easy with this dark and ultra-rich cake, deceivingly low in fat. Top withprepared frosting or confectioners sugar.

1 2/3 cups cake flour 3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 1/2 cups granulated sugar 1/3 cup margarine, softened 1/2 cup water 1/4 cup light molasses 1 large egg yolk 1 1/2 cups low-fat milk 3 egg whites 2 cups prepared lite chocolate frosting White chocolate shavings for garnish


coolingBaking Time: 30 to 35 minutesMakes 24 squares

1. Preheat oven to 350 F. Spray a 13- x 9-inch baking pan with vegetable cooking spray.

2. On waxed paper, sift together flour, cocoa, baking soda, and baking powder.

3. In a large bowl, using an electric mixer set on medium speed, beat sugar and margarineuntil light and fluffy. Beat in water, molasses, and egg yolk. At low speed, alternately beat inmilk and flour mixture.

4. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form.Fold one-quarter of the egg whites into batter. Fold in remaining whites. Scrape batter intoprepared pan. Smooth top.

5. Bake until a toothpick inserted in center comes out clean, about 30 to 35 minutes. Placepan on a wire rack and cool completely. Spread frosting over cake. Garnish with whitechocolate.


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Chocolate Supreme Layer Cake Recipe Rating:

Chocolate fans will surely applaud this to-die-for fudge cake.


1 cup less 1 tablespoon unsweetened

cocoa powder 1 1/4 teaspoons baking soda

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened


2/3 cup firmly packed brown sugar

2 large eggs



For the Frosting and Garnish 1/2 cup (1 stick) butter, softened

1 cup confectioners sugar, sifted

3 ounces (3 squares) unsweetenedchocolate, melted


chocolate shavings (optional)

Preparation Time: 45 minutesBaking Time: 25-30 minutes

Serves 12

1. Preheat oven to 350F. Line bottoms of two 9-inch round cake pans with waxed paper.Grease paper and sides of pans. Dust with flour.

2. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar,and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating wellafter each addition. Add vanilla.

3. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until

blended. Divide batter equally between prepared pans.

4. Bake cakes until a toothpick inserted in center comes out clean, 25 to 30 minutes.Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turnlayers top-side up and cool completely.

5. To prepare frosting, beat butter and confectioners sugar at medium speed until light andfluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth.

6. Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer.Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes beforesprinkling with chocolate shavings and slicing.


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Chocolate Surprise Cake Recipe Rating:

Better than a box of chocolates, this heavenly cake has a creamy truffle center.

Filling6 ounces (6 squares) semisweet chocolate,

coarsely chopped1 ounce (1 square) unsweetened chocolate,

coarsely chopped3 tablespoons black coffee

3 tablespoons heavy cream

2 tablespoons light corn syrup

Cake2 cups whole almonds or hazelnuts, toasted

and skins removed (about 8 ounces)1 cup granulated sugar



1/2 teaspoon salt

3/4 cup sour cream

1 tablespoon dark rum or rum extract

2 teaspoons vanilla extract or almond

extract3/4 cup (1 1/2 sticks) butter, softened

2 large egg yolks

1 large egg

GarnishConfectioners sugar



1. Preheat oven to 350 F. Grease a 10-inch tube pan.

2. To prepare filling, in a small saucepan, heat chocolate, coffee, cream, and corn syrup overlow heat, stirring frequently, until chocolate melts and mixture is smooth. Remove pan fromheat.

3. To prepare cake, in a blender or food processor fitted with the metal blade, process 1/2cup nuts until coarsely chopped. Set aside. Process remaining nuts and 1/2 cup sugar untilpaste-like.

4. Sift together flour, baking powder, and salt. Mix together sour cream, rum, and vanilla.


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5. Beat together butter and remaining sugar at high speed until light and fluffy. Beat in nutpaste. At medium speed, beat in egg yolks and egg, 1 at a time, beating well after eachaddition.

6. At low speed, alternately beat flour mixture and sour cream mixture into egg mixtureuntil combined. Fold in chopped nuts.

7. Spread batter in prepared pan; smooth top. Using a large spoon, make a trench, 1/2 inchdeep and 1 1/2 inches wide, in middle of batter. Spoon filling into trench.

8. Bake cake until a toothpick inserted near the center comes out clean, 45 minutes.Transfer pan to a wire rack to cool for 30 minutes. Loosen cake by running a metal spatulaaround sides of pan. Turn cake out onto rack to cool completely. Dust with confectionerssugar.


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Chocolate-Flecked Angel Food Cake Recipe Rating:

Weve updated this classic American cake by adding a touch of semisweet chocolate.

1 cup cake flour

1 1/3 cups superfine sugar

1/4 teaspoon salt

12 large egg whites, at room temperature

2 teaspoons fresh lemon juice

2 teaspoons cold water

1 1/2 teaspoons vanilla extract

1 teaspoon cream of tartar

3/4 cup semisweet chocolate morsels

For the Garnish fresh raspberries

Preparation Time: 30 minutesCooking Time: 45 minutes

Serves 12

1. Preheat oven to 350F. Line a 10-inch tube pan with removable bottom with waxed paper.

2. Sift together flour, 1/3 cup of superfine sugar, and salt. Sift this mixture together 3 moretimes. Sift remaining 1 cup of sugar into a separate bowl.

3. Beat egg whites at medium-low speed until foamy. Add lemon juice, water, vanilla, andcream of tartar. Beat at medium-high speed until whites are not quite stiff. At low speed,Beat in reserved sugar, 2 tablespoons at a time, until stiff, but not dry, peaks form.

4. Sift one-quarter of flour mixture over egg whites, then gently fold into whites. Repeat 3more times with remaining flour mixture. Lightly fold in chocolate. Gently transfer batter toprepared pan. Run a knife through batter to eliminate air pockets. Smooth top.

5. Bake cake until lightly golden and top springs back when lightly pressed, 45 minutes.Invert pan over neck of a bottle. Let stand until completely cool.

6. Loosen cake by running a metal spatula around sides of pan. Invert cake onto servingplate. Garnish with raspberries.


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Chocolate-Mint Cake Recipe Rating:

This mint-flavored layer cake is a refreshing dessert for a midsummer dinner party.

12 chocolate-covered mint thins

1 1/2 tablespoons solid vegetable

shortening 2 tablespoons unsweetened cocoa powder

1 teaspoon mint extract

2 1/3 cups sifted cake flour

2 teaspoons baking powder


1/4 teaspoon salt

3/4 cup (11/2 sticks) butter, softened

1 1/4 cups plus 2 tablespoons granulatedsugar

4 large eggs

1/2 teaspoon vanilla or almond extract

3/4 cup milk

For the Filling, Topping and Garnish 3 cups whipped cream

1 drop yellow food coloring

3 ounces marzipan

15 chocolate-covered mint thins, cut intotriangles


Baking Time: 35-40 minutesServes 10

1. Preheat oven to 350F. Grease two 8-inch round cake pans. Line with waxed paper.

2. In a saucepan over low heat, melt together mint thins and shortening. Remove from heat.Mix in cocoa powder and mint extract.

3. Mix together flour, baking powder, baking soda, and salt.

4. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at atime, beating well after each addition. Beat in chocolate mixture and vanilla. At low speed,alternately beat in flour mixture and milk until just combined. Spoon batter evenly intoprepared pans; smooth tops.

5. Bake cakes until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.Transfer pans to wire racks to cool for 10 minutes. Turn cakes out onto racks to coolcompletely. Remove waxed paper.


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6. Slice each cake in half horizontally. Place 1 cake layer on a plate. Spread some creamover layer. Top with a second and third layer, spreading more cream over each layer. Topwith remaining cake layer. Spread more cream over top and sides of cake.

7. Using a pastry bag fitted with a star tip, pipe remaining cream in rosettes around edgesof cake. To garnish, knead food coloring into marzipan. Shape marzipan into a rose. Placerose in center of cake. Arrange mints around sides and top of cake.


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Christmas Tree Cake Recipe Rating:

Decorating this cake is as much fun as trimming a real Christmas tree! For a great holidayproject, invite family or friends to choose from a variety of candies and add to the design.And don't forget to place little treats or candies near the bottom of the cakekids will loveto find these gifts under the tree!

For the Cake and Frosting 1 package (18 1/4 ounces) white cake mix

6 ounces cream cheese, softened

1/4 cup (1/2 stick) butter or margarine,softened

2 cups confectioners sugar

1 teaspoon lemon juice

green food coloring

For the Decorations 1/4 cup prepared chocolate frosting

assorted large gumdrops

green colored sugar


Making the Cake and Frosting1. Prepare cake batter and bake in a 13- x 9-inch pan as package directs. Cool completely.

2. In a medium bowl, using an electric mixer set on medium speed, beat cream cheese andbutter until creamy, about 2 minutes. Add confectioners sugar and lemon juice; beat untilcreamy, about 3 minutes longer. Transfer 1/4 cup frosting to a small bowl; set aside. Addgreen food coloring to remaining frosting until desired color is reached.

Decorating the Cake1. Transfer cake to a serving platter. Place tree template (see Tip, below) on cake; using asharp knife, cut around the template.

2. Spread green frosting over top and sides of tree, leaving trunk unfrosted. Using a flatspatula, pull frosting toward top of tree to create pine boughs. Frost trunk with chocolatefrosting; drag a fork over frosting for a bark effect.

3. Using a rolling pin, roll gumdrops to a 1/4-inch thickness; using an aspic cutter or a sharpknife, cut out ovals for Christmas tree lights. Place reserved white frosting in a smallresealable plastic bag; snip off 1 corner. Pipe garland on the tree. Arrange lights on thegarland; pipe a dot of white frosting at the top of each.

4. Using a small star-shaped cookie cutter, cut out a star from 1 rolled-out yellow gumdrop;place star on top of the tree. Sprinkle cake with green colored sugar.


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Cinnamon Coffee Cake Recipe Rating:

Better than cinnamon buns, this pretty breakfast ring wins raves. Serve it with coffee andfruit for a quick morning repast.


1 1/2 teaspoons ground cinnamon

1 pound frozen bread dough, thawed

1 tablespoon margarine, melted

1/2 cup dark or golden raisins

2 1/2 tablespoons skim milk, divided

1/4 cup confectioners sugar

Orange slices and strawberries for garnish Preparation Time: 15 minutes plus

risingBaking Time: 25 to 30 minutesMakes 8 slices

1. Spray a 9-inch round cake pan with vegetable cooking spray. Set aside.

2. In a small bowl, combine granulated sugar and cinnamon. Set aside. On a lightly flouredsurface, roll dough into an 18- x 17-inch rectangle. Brush dough with margarine. Sprinklewith sugar mixture and top with raisins.

3. Starting with a long edge, roll up dough jelly-roll style into a log. Pinch seam to seal. Cutinto eighteen 1-inch slices. Place slices, overlapping slightly, around edges of prepared pan

to form a ring.

4. Cover cake with plastic wrap and let rise in a warm place for 30 minutes. (Cake will haverisen by about 50 percent.)

5. Preheat oven to 375F. Remove plastic wrap and brush top of cake with 1 tablespoon ofmilk. Bake until top is golden and cake is firm, about 25 to 30 minutes. Transfer cake to awire rack and cool for 10 minutes.

6. In a small bowl, combine remaining milk and confectioners sugar. Drizzle mixture overcake. Garnish with orange slices and strawberries. Serve warm or completely cool.


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Classic Creamy Cheesecake Recipe Rating:

With its cookie-crumb crust and smooth, dense filling, this heavenly cheesecake is lusciousunadorned and quite irresistible accented with fruit for a special occasion. And well showyoustep by stephow this crowd-pleaser is deceptively easy to prepare.

Crumb Crust 11 whole graham crackers (22 squares)

1/4 cup butter or margarine

2 tablespoons sugar

Filling 5 packages (8 ounces each) cream cheese,softened

1 1/3 cups sugar

3 tablespoons all-purpose flour

3 large eggs

1/2 cup sour cream

2 teaspoons finely grated lemon peel


Topping 2 pints strawberries, sliced

1/2 cup raspberries

Preparation Time: 20 minutes pluscooling and chillingBaking Time: 1 hour 15 minutesServes 16

1. Use a food processor to crush the crackers into crumbs (or crush by hand).Add the butter and sugar; process to mix. Press onto the base of a 9-inchspringform pan. Chill.

2. Beat cream cheese on medium-high for 2 minutes. Blend in sugar. Add theflour and beat until combined. On low speed, beat in the eggs, one at a time,

just until blended, scraping sides of bowl often. Add the sour cream, lemonpeel and vanilla and beat just until blended. Pour over crust in pan.

3. Bake at 325F for 1 1/4 hours. Turn the oven off and place a wooden spoonin oven door to keep it open. Let cheesecake sit 1 hour. Remove to a wirerack to cool completely. Run a knife around sides. Cover; chill for 6 hours orovernight.


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4. Remove the pan sides. Slide the cheesecake onto a serving plate. For thetopping, overlap the strawberries in circles on the cheesecake. Fill the centerwith the raspberries. Or, see Dressing Up Cheesecakefor more mouth-watering ideas.


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Confetti Cake Recipe Rating:

This fun, colorful cake is a natural for a New Years celebration, but kids will also love it at abirthday party. To really wow the kids, use whimsically-shaped confetti candy, like stars,dinosaurs, flowers or footballs.

For the Cake 2 1/4 cups cake flour


1/2 teaspoon salt


1 1/3 cups sugar

4 large egg whites


1 cup milk

2 tablespoons colored confetti candy

For the Filling 3 cups whipping cream, divided

9 squares (9 ounces) white chocolate,chopped

For the Garnish colored confetti candy

Preparation Time: 1 hour plus chillingBaking Time: 3035 minutesServes 12

Baking the Cake1. Preheat oven to 350F. Grease two 9-inch round cake pans; line with waxed paper. Greasepaper; dust with flour. In a medium bowl, combine cake flour, baking powder and salt. In alarge bowl, using an electric mixer set on medium speed, beat butter until creamy. Beat insugar until fluffy, about 1 minute. Add egg whites, one at a time, beating well after eachaddition. Beat in vanilla.

2. On low speed, alternately beat flour mixture and milk into butter mixture until blended.

Stir in confetti candy.

3. Divide batter between prepared pans. Bake until a toothpick inserted in center comes outclean, 3035 minutes. Transfer to wire racks; cool 10 minutes. Invert cakes onto racks;remove waxed paper. Turn cakes right side up; cool completely.

Assembling the Cake1. Chill a nonreactive bowl and beaters. In a medium microwave-safe bowl, combine 3/4 cupcream and white chocolate. Microwave on HIGH for 30 seconds; stir until smooth. Let cool.

2. Using chilled bowl and beaters and an electric mixer set on medium spped, beatremaining cream until slightly thickened. Stir in chocolate mixture; beat until stiff. Cover and


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chill 15 minutes.

3. Cut cake layers in half horizontally. Place 1 layer cut-side up on the serving plate; spreadwith filling. Continue with remaining cake layers and filling. Refrigerate until ready to serve.

Just before serving, top with confetti candy.


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Crazy Chocolate Cake Recipe Rating:

In this mix-in-the-pan cake, cocoa powder provides a rich, chocolaty flavor with hardly anyfat.

1/2 ounce unsweetened chocolate

2 tablespoons butter or margarine




1/4 teaspoon salt

1 cup sugar

1 teaspoon white vinegar

1 teaspoon vanilla extract

2 tablespoons vegetable oil

1 cup cold water

tube icing and fresh cherries fordecorating



1. Preheat the oven to 350F. In a small saucepan, melt the chocolate and butter over lowheat. Set aside to cool slightly.

2. Sift the flour, cocoa, baking soda and salt into a 9-inch springform or round cake pan. Stirin sugar. With your finger, make 2 small holes and 1 large hole in the flour mixture. Pourvinegar and vanilla into the small holes. Pour melted chocolate and oil into the large hole.Drizzle the water on top; stir with a rubber spatula to blend.

3. Bake for about 40 minutes, until a tester inserted in the center comes out clean. Transferthe cake to a rack and let cool. Cut into wedges and decorate with tube icing and freshcherries.


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Double Chocolate Cheesecake Recipe Rating:

A chocolate crumb crust gives this creamy cheesecake an extra boost of chocolate flavor -simply irresistible.

1 cup chocolate wafer cookie crumbs(about 24 cookies)

3 tablespoons butter, melted

1 1/4 cups sugar, divided


1/4 cup all-purpose flour

1 container (16 ounces) cottage cheese

2 packages (8 ounces each) cream cheese,softened

4 eggs

1/3 cup strong brewed coffee

2 cups sweetened whipped cream


chillingBaking Time: 1 hour 20 minutesServes 12

1. Preheat oven to 325F. Grease sides of a 9-inch springform pan. In a medium bowl, mixcrumbs, butter and 1 tablespoon sugar. Press mixture into bottom of prepared pan. Bakeabout 15 minutes; cool on a wire rack.

2. Meanwhile, in another bowl, combine remaining sugar, cocoa and flour; mix well. In alarge bowl, using an electric mixer set on high speed, beat cottage cheese until smooth.

Reduce speed to medium. Add cream cheese; mix well. Add eggs, one at a time, beatingwell after each addition. Fold in cocoa mixture; stir in coffee.

3. Pour filling into cooled crust. Bake until filling is set, about 1 hour 20 minutes. Turn offoven; cool cake completely in oven with door ajar. Cover and chill cake in refrigerator.

4. Remove cake from pan. Top each serving with dollops of whipped cream.


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Double Fudge Cake Recipe Rating:

This from-scratch cake is as easy to make as the cake mix kind, yet tastes oh-so-muchbetter that it will disappear in no time at all.

3 eggs

1 1/2 cups sugar

1/2 cup milk


1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup butter or margarine

4 ounces semisweet chocolate

1 (16-ounce) can prepared chocolatefrosting


Cooking Time: 35 minutesServes 20

1. Preheat oven to 350F. Whisk eggs, sugar and milk in a medium bowl. Mix flour, bakingpowder and salt in a large bowl. Pour egg mixture into flour mixture; Mix until well blended.

2. Grease a 9 x 13-inch baking pan. Melt butter and chocolate in top of a double boiler setover gently simmering water. Cool slightly.

3. Blend chocolate mixture into batter. Pour into prepared baking pan.

4. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool cake inpan on a wire rack; remove. Spread top with prepared frosting.


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Easter Basket Cake Recipe Rating:

Enrich family time by letting everyone participate in decorating this edible basket of joy.

1 9-inch prepared sponge cake or angelfood cake

For the Handle1 sheet (1/2 package) frozen puff pastry,

thawed according to package directions

For the Frosting1 package (8 ounces) cream cheese,

softened1/4 cup (1/2 stick) butter, softened

23 tablespoons heavy cream


1 pound confectioners sugar, sifted

For the Decorations2 cups shredded sweetened coconut, lightly

toasted candy bunnies, jelly bean eggs, coconut

nests, and marshmallow ducks



1. To shape basket, using a serrated knife, cut a thin layer from bottom of cake. Shave sidesof cake to form a round shape. Place cake, bottom-side down, on a cake plate. Using aspoon, scoop out center of cake, 2 inches deep, leaving a 2-inch rim.

2. Preheat oven to 350F.

3. To shape handle, on a floured surface, unfold pastry so that it lies flat. Cut lengthwise inhalf. Roll each pastry half into a 16-inch rope, 3/8 inch in diameter. Twist ropes together.Shape into a "U" on an ungreased baking sheet.

4. Bake handle until golden, 15 minutes. Using a large spatula, carefully transfer handle to awire rack to cool.

5. Using a wooden spoon, make a small hole in opposite sides of cake rim. Gently but firmlyinsert handle into holes.

6. To prepare frosting, beat together cream cheese, butter, cream, and vanilla at high speeduntil blended and smooth. At low speed, beat in sugar until light and fluffy. Spread frostingover sides, top, and center of basket. Sprinkle coconut "grass" in center of basket. Arrangedecorations over coconut.


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Easy Marbled Pound Cake Recipe Rating:

Since this recipe makes two loaf cakes, why not enjoy one tonight and freeze the other tohave on hand for unexpected entertaining?

3 sticks (3/4 pound) unsalted butter ormargarine, softened

2 cups sugar



1 teaspoon almond extract



1 teaspoon salt

8 ounces semisweet chocolate, melted

2 tablespoons water, at room temperature

Preparation Time: about 1 hour

Baking Time: 50 minutesMakes two 8-inch loaves (10 sliceseach)

1. Preheat oven to 350F. Butter and flour two 81/2 x 41/2 x 21/2-inch loaf pans.

2. In a bowl, beat the butter at medium-high speed until fluffy. Add the sugar. Beat for 5minutes, scraping the bowl. Beat in the eggs one at a time, beating 4 minutes after eachaddition and scraping the bowl. Stir in the extracts.

3. Sift the flour, baking powder and salt into the batter. Beat with a spatula until smooth.

4. Mix the melted chocolate and water. Spread about 1/2 cup of the batter evenly over thebottom of each pan. Randomly dollop about one quarter of the melted chocolate on top.Drag the tip of a small knife through the batter once, back and forth along the length of thepan. Smooth the top. Repeat the layering of batter and chocolate three more times,dragging the knife through to the pan bottom each time.

5. Bake the cakes for about 50 minutes or until a tester inserted in their centers comes outclean. Cool on a rack for 10 minutes; turn out onto racks and cool completely.

Do Ahead The cakes can be tightly wrapped and stored at room temperature for up to 2days. The cakes can also be frozen for up to 1 month (thaw at room temperature overnight).


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Fantastic Fireworks Cake Recipe Rating:

Celebrate Independence Dayor any other festive holidaywith a bang! Our easydecorating technique creates sparkling bursts of colorand plenty of OOHs and AAHs fromyour guests.

1 package (18.25 ounces) white cake mix

Red and blue food coloring

1 can (16 ounces) vanilla frosting

1 tube (.68 ounce) red decorating gel

1 tube (.68 ounce) blue decorating gel

Preparation Time: 20 minutesBaking Time: 30-35 minutesMakes 12 servings

1. Preheat oven to 350F. Grease and flour two 8-inch round cake pans. Prepare cake mixbatter according to package directions.

2. Pour 1 cup batter into each prepared pan. Drop 3-4 drops each of red andblue food coloring randomly on batter. Swirl coloring with a wooden skewer.Divide remaining batter evenly between pans, spooning batter gently on topof swirled colors. Drop 3-4 drops each of red and blue food coloring randomlyon batter again; swirl coloring with a wooden skewer.

3. Bake cakes until toothpick inserted in centers comes out clean, 30-35 minutes. Coolcakes in pans on wire racks for 10 minutes. Remove cakes from pans; place on wire racks tocool completely.

4. Place 1 cake layer on a serving plate. Spread top with about 3/4 cupfrosting. Top with second cake layer. Spread side and top of cake withremaining frosting. Draw several sets of concentric circles on top and side ofcake with red and blue decorating gels. Drag a wooden skewer throughcircles to feather the colors and make bursting fireworks designs.


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Fathers Day Golf Cake Recipe Rating:

Serve this cake to golf-loving Dad and make his Fathers Day the best!

For the Cake1 package (18 1/4 ounces) yellow cake mix

For the Decorations3/4 cup semisweet chocolate chips

1 can (16 ounces) plus 1 cup preparedvanilla frosting

blue, green and yellow food coloring

1 can (16 ounces) prepared chocolatefrosting

Special Aids large resealable plastic bag

ruler

large flat serving platter or a 19 x 10-inchpiece of cardboard covered with aluminumfoil

pastry bags fitted with small plain tips

Preparation Time: 1 hour plus coolingand chilling


Making the Cake1. Preheat oven to 350F. Grease and flour a 13 x 9-inch pan. Prepare cake mix and bake as

package directs. Transfer pan to wire rack; cool for 10 minutes. Turn cake onto rack; coolcompletely.

Decorating the Cake1. Place chocolate chips in plastic bag; microwave on MEDIUM until melted, about 2minutes. Snip off 1 corner of the bag. Pipe 4 golf clubs onto waxed paper; chill until set,about 5 minutes.

2. Cut a 2-inch strip of cake lengthwise. Cut the strip crosswise into one 3-inch piece andtwo 4 1/2-inch pieces.

3. Transfer large portion of cake to a serving platter. Add blue and green food coloring tothe can of vanilla frosting to make blue-green. Place one 4 1/2-inch piece on each side of the

golf bag at the bottom edge. Cover golf bag with tinted frosting. Place the 3-inch cake pieceon top of the cake for a pocket; frost with chocolate frosting.

4. Transfer 1/4 cup vanilla frosting to a small bowl; add yellow food coloring until desiredcolor is reached. Spoon yellow frosting and remaining chocolate and vanilla frostings intoseparate pastry bags fitted with plain tips; pipe score card, trim and stitching on cake.Gently press chocolate golf clubs into the top of the cake, overlapping slightly. Pipe lines ofwhite frosting on club heads.


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Flower Bouquet Cake Recipe Rating:

Present this bouquet cake to a friend instead of flowers, or serve it at a garden clubmeeting.

For the Fondant Flowers

8 ounces ready-to-use rolled fondant ormarzipan paste

red, blue, purple, green and yellow foodcoloring

1/4 cup confectioners' sugar

For the Cake 1 package (18 1/4 ounces) yellow cake mix

1/3 cup seedless raspberry preserves

For the Cake Frosting 1 can (16 ounces) plus 1 cup preparedvanilla frosting

green paste food coloring

Special Aids small flower and leaf cookie cutters

chopsticks or tweezers

new sponge

Preparation Time: 1 1/2 hours plus

standingBaking Time: 35-40 minutesServes 12

Making the Fondant Flowers1. Divide fondant into 5 equal pieces. Add a few drops of food coloring to each piece tomake pink, blue, purple, green and yellow. Cover fondant with plastic wrap.

2. Dust work surface generously with confectioners' sugar. Remove plastic wrap and use arolling pin to flatten each piece of fondant to a 1/16-inch thickness.

3. Using cookie cutters, cut fondant into desired shapes; use chopsticks to lift each flowerand leaf onto dry sponge. Press very lightly to give flowers a cupped shape. Transfer flowersand leaves to a baking sheet to set, about 1 hour. Repeat with remaining fondant.

Baking the Cake1. Preheat oven to 350F. Grease and flour two 8-inch round cake pans.

2. Prepare cake batter according to package directions. Bake cakes until a toothpickinserted in center comes out clean, 35-40 minutes. Transfer pans to wire rack; cool for 10minutes. Turn cakes onto wire racks; cool completely.

Frosting the Cake1. Add green paste food coloring to vanilla frosting until desired color is reached. Set aside 1cup green frosting. Spoon remaining frosting into a pastry bag fitted with a small round tip,about 1/4 inch in diameter.


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2. Place 1 cake layer on a serving platter; spread with preserves. Top with remaining cakelayer. Spread a thin layer of reserved green frosting on top and sides of cake; pipe verticallines of green frosting on sides to resemble stems.

Decorating the Cake1. Form flower centers with bits of fondant or pipe dots of green frosting on the flowers.Gently press flowers and leaves on top of the cake, overlapping flowers slightly.


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Fruit-Topped Flag Cake Recipe Rating:

Celebrate the 4th of July with this spectacular cake. Make the most of your patriotic spirit,arrange miniature American flags around the cake.

For the Cake



1/2 teaspoon salt


1 1/2 cups granulated sugar

2 large eggs


1 1/4 cups milk

For the Frosting 2 cups chilled heavy cream

3 tablespoons confectioners sugar

1/2 pint fresh blueberries

2 pints fresh raspberries

1 bag large marshmallows

Special Aids pastry bag fitted with a small round or star

tip skewer

miniature star-shaped cookie cutter

Preparation Time: 1 hour plus cooling

and chillingBaking Time: 35-40 minutesServes 16

Making the Cake

1. Preheat oven to 350F. Grease and flour a 13- x 9-inch baking pan. On a sheet of waxedpaper, combine flour, baking powder and salt. Mix well.

2. Using an electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs,one at a time. Beat in vanilla. On low speed, alternately beat flour mixture and milk intobutter mixture. Spread batter in pan; smooth top.

3. Bake cake until a toothpick inserted in center comes out clean, about 3540 minutes.Transfer pan to wire rack; cool for 10 minutes. Turn cake onto rack and cool completely.

Decorating the Cake1. Beat cream and confectioners sugar on high speed until soft peaks form. Spoon 2 cups of


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whipped cream into pastry bag fitted with small star tip.

2. Spread remaining whipped cream over top and sides of cake. Using skewer, mark cakewith 7 lengthwise rows. Arrange blueberries in a rectangle in upper left-hand corner of cake.Add a second layer of blueberries, if desired. Arrange raspberries in stripes using the linesmarked on cake as a guide. With reserved whipped cream in the pastry bag, pipe rows ofcream between the rows of raspberries.

3. To make the stars, flatten several marshmallows with a rolling pin, and with the cookiecutter, cut out one or more stars per marshmallow. Gently place the stars on top of theblueberries on the cake. Refrigerate cake for 1 hour or until ready to serve.


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Fudgy Chocolate Layer Cake Recipe Rating:

Deep, dark and totally chocolaty, just call this cake pure comfort food. The smooth, shinyganache that frosts the cake is easily made with just two ingredientssemisweet chocolateand whipping cream.

3/4 cup (1 1/2 sticks) butter

2 squares (2 ounces) unsweetenedchocolate


2 cups sugar


2 teaspoons baking soda

1 teaspoon salt



3/4 cup whipping cream

1 1/2 cups semisweet chocolate chips

Preparation Time: 20 minutesBaking Time: 25-30 minutesServes 12

1. Preheat oven to 350F. Grease and flour two 9 x 2-inch round cake pans. In a saucepan,melt butter and unsweetened chocolate, stirring, over low heat. Set aside; cool slightly.

2. Combine flour, sugar, cocoa, baking soda and salt in a large bowl of electric mixer. Addchocolate mixture, buttermilk and eggs. Beat at low speed for 1 minute; increase speed tohigh and beat until light and fluffy, about 2 minutes.

3. Divide batter equally between prepared pans. Bake until cakes spring backwhen gently pressed, 3540 minutes. Cool in pans 5 minutes; invert onto wireracks.

4. Bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frostingis smooth and starts to thicken.

5. Place 1 cooled layer on a cake plate. Spread top with 1/3 cup frosting. Topwith second layer. Frost top and side of cake with remaining frosting.


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Fun Hamburger Cakes Recipe Rating:

In the mood for a burger "deluxe"? Big and little kids alike will love these tasty mini cakeswith a yummy cookie in the center and red icing "ketchup".

1 package (9 ounces) yellow cake mix

2 tablespoons light corn syrup

2 tablespoons sesame seeds

6 large (4-5 inches in diameter) molassesor chocolate crinkle cookies

1 tube (4.25 ounces) red decorating icing

2 kiwifruit, peeled and sliced


Baking Time: 20 minutesMakes 6 cakes

1. Preheat oven to 350F. Coat six 4-inch round ramekins with cooking spray. Prepare cakemix according to package directions. Divide cake batter evenly among prepared ramekins.

2. Bake cakes until golden and centers spring back when touched lightly, about 20 minutes.Remove cakes from ramekins; cool completely on wire racks.

3. Cut each cake bun in half. Brush top of each bun with corn syrup. Sprinklesesame seeds on top of each.

4. Place cookie patties on bottom halves of buns. Spread red icing ketchup ontop of each patty.

5. Cover each with top half of bun. Place on individual serving plates. Arrange sliced kiwifruitpickles next to hamburgers.


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German Chocolate Cake Recipe Rating:

Sour cream and chocolate pudding make these chocolate layers irresistibly moist. Browningthe butter for the frosting adds a nutty undertone that blends well with toasted nuts andcoconut.

1 (18.25-ounce) package chocolate or

devil's food cake mix 1 (3-ounce) package chocolate instantpudding mix

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 cup sour cream

1/2 cup butter

1 (1-pound) package confectioners' sugar

3 tablespoons milk


1 cup coconut, toasted

1 cup chopped pecans, toasted


1. Preheat oven to 350F. Grease and flour two 9-inch cake pans. Combine cake mix,

pudding mix, oil, water, eggs and sour cream in a large bowl. Beat with an electric mixer atlow speed until just moistened.

2. Beat batter at high speed until smooth, about 2 minutes; pour into prepared pans. Bakefor 30 minutes or until toothpick inserted in center comes out clean; cool. Remove frompans; cool completely.

3. Meanwhile, brown butter in a skillet over medium heat. Blend in confectioners' sugar. Addmilk and vanilla; remove from heat. Mix until creamy. Stir in coconut and pecans.

4. Spread frosting between cake layers and over top of cake. Refrigerate until ready toserve.


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Gift-Wrapped Raisin Cake Recipe Rating:

This gift-wrapped cake is surprisingly easy to do and will earn Wows at your next party.

For the Raisin Cake 2 cups raisins

1 cup half-and-half

1/2 cup sour cream

1 1/2 cups sugar

1/2 cup (1 stick) butter or margarine,softened

2 eggs





For the Frosting and Garnish 1 can (16 1/2 ounces) cream cheesefrosting

1 teaspoon yellow sugar

20 lemon-flavored fruit chew candies

1 teaspoon orange confetti candy


Baking Time: 1 hour 10 minutesServes 10

Making the Raisin Cake1. Preheat oven to 350F. Grease and flour a 9 x 5-inch loaf pan. In a medium saucepan,heat raisins and half-and-half over medium-low heat, stirring constantly, until liquid isabsorbed and raisins are plump, 68 minutes. Transfer raisins to a blender or food processorand process into a paste. Add sour cream; process until smooth, about 20 seconds. Coolcompletely.

2. In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until

smooth and creamy, about 1 minute. Beat in eggs, one at a time. Beat in vanilla.

3. In a small bowl, combine flour, baking powder and baking soda. With the mixer set on lowspeed, alternately add the flour mixture and the raisin mixture to the butter mixture.

4. Pour batter into the prepared pan. Bake cake until a toothpick inserted in center comesout clean, about 1 hour 10 minutes. Transfer the pan to a wire rack; cool for 10 minutes.

Turn cake onto the wire rack; cool completely.

Frosting and Garnishing the Raisin Cake


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1. Transfer cake to a serving plate. Spread frosting over top and sides of cake; sprinkle withyellow sugar.

2. Unwrap 7 fruit chew candies; microwave on HIGH until softened, about 5 seconds. Usingyour hands, press the candies together; roll into a 10-inch rope. Using a rolling pin, flatteninto a 14-inch ribbon, trimming edges, if necessary.

3. Place ribbon lengthwise down center of cake. Microwave 5 fruit chews and roll into an 8-inch rope; flatten into an 11-inch ribbon. Place crosswise on cake.

4. Microwave 8 fruit chews; roll and flatten into two 7-inch strips. Loop 1 end of each strip;place 1 strip across the other to form an "X."

5. Using scraps of fruit chews, cut a 2-inch strip; wrap around center of bow. Place bow oncake where ribbons intersect. Decorate ribbon with confetti candy; serve.


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Graduation Cake Recipe Rating:

A caked baked in a bowl and a large cookie combine to make this scholarly treat. Make it tocelebrate that special someones graduationwhether its from kindergarten, college or anyschool in between!

For the Cake 1 package (18 1/4 ounces) chocolate cakemix

2 large eggs

1/4 cup vegetable oil

1 cup milk

For the Cookie 2/3 cup all-purpose flour

1 roll (18 ounces) refrigerated sugar cookiedough

For the Decorations 1 can (16 1/2 ounces) plus 1 cup preparedvanilla frosting

red food coloring paste

10-inch grape or black licorice laces

1 piece (3 inches long) grape-flavored fruitleather

1 red candy-coated chocolate

Preparation Time: 55 minutes pluscoolingBaking Time: 1 hourServes 8

Making the Cake and Cookie1. Preheat the oven to 350F. Grease and flour a 1 1/2-quart ovenproof bowl. In another largebowl, combine cake mix with eggs, oil and milk.

2. Pour the batter into the prepared bowl. Bake the cake until a toothpick inserted in centercomes out clean, 5560 minutes. Transfer the bowl to a wire rack; cool for 10 minutes. Turncake onto wire rack; cool completely.

3. Knead flour into cookie dough. Roll the dough to a 1/4-inch thickness on a sheet ofaluminum foil. Using a ruler, cut the dough into a 7 1/2-inch square. Using a straw, cut a

hole in the center of the square.

4. Place dough square on an ungreased baking sheet; bake in oven with cake until golden,15-17 minutes. Transfer the cookie to a wire rack to cool.


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Decorating the Cake

1. Spoon 1/2 cup frosting into a pastry bag fitted with a small round tip. Add red foodcoloring paste to remaining frosting, a little at a time, until desired color is reached. Frosttop of cookie with red frosting; let dry, about 30 minutes.

2. Transfer cake to a serving platter; spread with red frosting. Place cookie square on top ofcake. Place a 4-inch wooden skewer through hole in cookie to secure. Using reserved

frosting in pastry bag, pipe dots along top edge of cookie and bottom edge of cake.

3. Reserve 1 long licorice lace; cut 2 inches off the remaining bundle of licorice laces. Formthe long lace into a loop; add the ends to the bundle. Wrap tassel with fruit leather tosecure. Place tassel on cap; cover the skewer hole with the candy-coated chocolate.


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Grandma's Black Forest Cake Recipe Rating:

Rich chocolate cake, tart cherries and sweet whipped cream are the traditional componentsof Black Forest Cake.

2 (20-ounce) cans tart pitted cherries,undrained

1 cup granulated sugar

1/4 cup cornstarch


2 (9-inch) chocolate cake layers, bakedand cooled

3 cups cold whipping cream

1/3 cup confectioners sugar


Baking Time: 30-40 minutesServes 12 to 16

1. Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries,granulated sugar and cornstarch in saucepan. Cook, stirring, over low heat until thickened.Add vanilla and stir.

2. Split each cake layer in half horizontally. Crumble one half layer; set aside.

3. Beat cold whipping cream and the confectioners sugar in large bowl with an electricmixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream fordecorative piping.

4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cupcherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherrytopping; top with third cake layer.

5. Frost cake sides with remaining whipped cream; pat side of cake gently with reservedcake crumbs.

6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe aroundtop and bottom edges of cake. Spoon remaining cherry topping over top of cake.


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Grandma's Special White Cake Recipe Rating:

This old-fashioned, chocolate-frosted chiffon cake will bring back warm memories ofchildhood.

3 1/4 cups sifted cake flour


1/4 teaspoon salt

2 cups granulated sugar

1 cup (2 sticks) butter, softened

1 cup milk


8 large egg whites

For the Frosting 2 cups granulated sugar

1/2 cup (1 stick) butter

2/3 cup milk

3 ounces (3 squares) unsweetenedchocolate, coarsely chopped


1/4 teaspoon salt


coolingBaking Time: 25-30 minutesServes 12

1. Preheat oven to 375F. Grease two 9-inch round cake pans. Dust with flour; tap outexcess.

2. Mix together flour, baking powder, and salt.

3. Beat together 1 3/4 cups sugar and butter at medium speed until light and fluffy. At lowspeed, alternately Beat in flour mixture and milk. Beat in vanilla.

4. Using clean beaters, beat egg whites at medium speed until foamy. At high speed, beat in

remaining sugar until stiff, but not dry, peaks form. Fold one-quarter of beaten egg whitesinto batter. Gently fold in remaining whites.

5. Spoon batter into prepared pans; smooth tops. Bake cakes until golden and a toothpickinserted in the center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to coolfor 10 minutes.

6. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto racksto cool completely.


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7. To prepare frosting, in a medium saucepan, heat all ingredients over low heat, stirringconstantly, until melted and smooth. Bring to a boil over high heat; boil for 1 minute withoutstirring. Remove from heat. Beat frosting until cool and spreadable.

8. Transfer 1 cake layer to a serving platter. Spread one-quarter of frosting over top. Placesecond cake layer on top. Spread three-quarters of remaining frosting over top and sides ofcake. Using a fork, make a zig-zag pattern in frosting.

9. Using a pastry bag fitted with a star tip, pipe remaining frosting in a border on top and

bottom of cake.


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Great Gift Cakes Recipe Rating:

These pretty little present cakes will turn any meal into a festive occasion.

For the Cakes 1 1/2 cups cake flour


1/4 teaspoon salt

1/2 cup (1 stick) butter or margarine,softened

1 1/2 teaspoons grated lemon zest

1 cup plus 2 tablespoons sugar

2 large eggs

1/4 cup lemon juice

1/4 cup milk

For the Decorations 2 cans (16 ounces each) prepared vanillafrosting

assorted food colorings

narrow ribbon in assorted colors (about 5yards)

Special Aids pastry bags

small round tips

Preparation Time: 45 minutes pluschilling & cooling

Baking Time: 30-35 minutesServes 4

Making the Cakes1. Preheat oven to 350F. Grease and flour an 8-inch square baking pan. In a large bowl,combine flour, baking powder and salt. Whisk mixture until blended; set aside.

2. In a medium bowl, combine butter and lemon zest; using an electric mixer set on mediumspeed, beat until fluffy, about 2 minutes. Gradually beat in sugar until well combined. With

the mixer on low speed, add eggs; beat well. Beat in lemon juice until combined.

3. Alternately add flour mixture and milk to butter mixture; beat well after each addition.Pour cake batter into the prepared pan; bake until a toothpick inserted in center comes outclean, 30-35 minutes. Transfer the pan to a wire rack; cool for 15 minutes. Turn cake ontothe rack; cool completely.


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Decorating the Cakes1. Transfer cake to a cutting board; cut into 4 equal squares. Transfer cakes to wire racksset over baking sheets. Set aside 2/3 cup frosting; divide remaining frosting evenly among 4microwave-safe bowls. Tint 1 bowl of frosting orange, 1 purple, 1 green and 1 yellow.

2. Microwave each tinted frosting on HIGH, stirring every 20 seconds, until thin enough topour, about 1 minute. Pour frosting evenly over cakes; chill until frosting is set, about 30minutes.

3. Using a large spatula, lift cakes; slide 2 ribbons underneath each cake. Gently tie ribbonsin a bow in the center of each cake.

4. Place cakes on serving plates. Divide reserved frosting among 3 bowls; tint pink, purpleand yellow. Spoon frostings into pastry bags fitted with small tips. Pipe dots around cakebottoms and onto cake tops, using contrasting colors.


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Happy Lion Cake Recipe Rating:

For an unforgettable party, take your little lion tamers to the circus, then back home todevour this fiercely good cake!

For the Cake1 package (18 1/4 ounces) yellow cake mix

For the Frosting3 cups confectioners sugar

1/2 cup (1 stick) butter or margarine


3/4 cup marshmallow cream

yellow, orange and brown food colorings

For the Decorations3 large green gumdrops

2 chocolate-coated cookies

1 chocolate caramel

1 large red gumdrop

3 black licorice laces, cut into six 4-inchpieces and four 2-inch pieces

2 tablespoons chocolate sprinkles

2 packages (16 ounces each) oval vanillasandwich cookies (about 56 cookies)


coolingBaking Time: 30 minutesServes 16

Baking the Cakes1. Preheat oven to 350F. Grease and flour a 13- x 9-inch baking pan and a 4-inch ramekin.Prepare cake mix as package directs; pour into prepared pan and ramekin.Bake until atoothpick inserted in centers comes out clean, 20 minutes for small cake and about 30minutes for large cake; let cool.

Making the Frosting

1. In a large bowl, using an electric mixer set on low speed, beat sugar, butter and vanillauntil blended. With the mixer on high, beat until fluffy. On low speed, fold in marshmallowcream until combined. Using food coloring, tint frosting golden yellow.

Decorating the Cake1. Using the template (see tip below) as a guide, cut the 2 bottom corners off cake. Usingfrosting, attach triangles to top of cake for ears.


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2. Cut round cake in half; place the 2 halves together, cut-side out, nearbottom of cake for a muzzle. Set 1 green gumdrop at top of muzzle; frostboth cakes and gumdrop completely.

3. Place remaining green gumdrops on cake for eyes. Place 1 chocolate-coated cookie oneach cake triangle for ears.

4. Flatten chocolate caramel into a triangle shape and place on top of frosted gumdrop for anose. Using your fingers, roll red gumdrop to lengthen slightly; place at bottom of muzzle fora tongue. Press licorice pieces into sides of muzzle for whiskers. Sprinkle chocolate sprinkleson muzzle.

5. Arrange cookies around entire cake to form a mane; add a second layer ofcookies above the first, pressing cookie ends lightly into frosting.


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Heavenly Chocolate Cake Recipe Rating:

The versatile icing on this cake, a classic "ganache," can also be chilled and made intodelicious French candies called "truffles."






3/4 cup sugar

3 large eggs

4 ounces (4 squares) semisweet chocolate,

melted 1 1/2 teaspoons vanilla extract

1/2 cup milk

For the Icing 1/2 cup heavy cream

4 ounces (4 squares) semisweet chocolate,coarsely chopped



1. Preheat oven to 350F. Grease and flour a 9-inch round cake pan. Line bottom of pan withwaxed paper; grease and flour paper. For cake, in a medium bowl stir together flour, cocoapowder, baking powder and baking soda.

2. In a large bowl, with an electric mixer set on medium, beat butter and sugar until fluffy.Beat in eggs one at a time, beating well after each addition. Beat in chocolate and vanilla.Alternately fold flour mixture and milk into batter. Pour into prepared pan.

3. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool for 10minutes on a wire rack. Run a knife around edge of pan; invert cake onto rack; coolcompletely.

4. For icing, in a small saucepan, bring cream to a boil over medium heat. Add chocolate;

remove from heat. Cover; let stand for 10 minutes. Whisk until thick. Cool for 15 minutes.Place a sheet of waxed paper under rack. Pour icing over cake; spread to cover. Cool untilset.


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Hickory Dickory Dock Cake Recipe Rating:

Make time stand still for a special birthday celebration or for welcoming Daylight SavingsTime with this edible timepiece.

2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder

1 1/4 teaspoons baking soda 1/8 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup (1 stick) butter, softened 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups buttermilk

For the Icing 4 ounces cream cheese, softened 1/4 cup (1/2 stick) butter, softened 2 1/2 cups confectioners sugar 1/2 teaspoon vanilla extract

For the Garnish 1 pitted prune fruit candies black licorice whips colored sprinkles


coolingBaking Time: 50 minutesServes 10

1. Preheat oven to 350F. Grease a 9-inch round cake pan. Dust with flour; tap out excess.

2. Mix together flour, cocoa powder, baking soda, and salt.

3. Beat together sugar and butter at medium speed until light and fluffy. Add eggs, 1 at a

time, beating well after each addition. Beat in vanilla. At low speed, alternately Beat flourmixture and buttermilk into egg mixture. Pour batter into prepared pan.

4. Bake cake until a toothpick inserted in the center comes out clean, 50 minutes. Transferpan to a wire rack to cool slightly. Turn cake out onto rack to cool completely. Place cooledcake on a serving plate.

5. To prepare icing, beat together cream cheese and butter at medium speed until smooth.Beat in confectioners sugar and vanilla until fluffy. Spread icing over top and sides of cake.

6. To garnish, arrange prune, candies, and licorice on top of cake. Press sprinkles onto sidesof cake.


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Iced Orange Cake Recipe Rating:

Cool off on a hot summer day with a glass of lemonade and this refreshing, orange-flavoredcake.

2 1/2 cups all-purpose flour 2 teaspoons baking powder

1 container (6 ounces) vanilla yogurt 1/3 cup orange juice 1 1/4 cups granulated sugar 1/2 cup (1 stick) butter, softened 4 teaspoons finely grated orange peel 3 large eggs, separated

For the Icing 2 cups sifted confectioners sugar 1/4 cup (1/2 stick) butter, softened 2 tablespoons orange juice 2 teaspoons finely grated orange peel


coolingBaking Time: 1 hourServes 12

1. Preheat oven to 350F. Grease a 9x5-inch loaf pan. Dust with flour; tap out excess.

2. Mix together flour and baking powder. Mix together vanilla yogurt and orange juice.

3. Beat together 1 cup sugar, butter, and orange peel at medium speed until light and fluffy.Beat in egg yolks. At low speed, alternately Beat flour mixture and yogurt mixture intobutter mixture.

4. Using clean beaters, beat egg whites at medium speed until foamy. Gradually beat inremaining sugar until soft peaks form. Fold one-quarter of beaten egg whites into batter.Gently fold in remaining whites. Spoon batter into prepared pan; smooth top.

5. Bake cake until a toothpick inserted in the center comes out clean, 1 hour. Transfer panto a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.

6. To prepare icing, mix together confectioners sugar, butter, orange juice, and orange peeluntil smooth. Spread icing over top and down sides of cake.


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Ivory Cream Caramel Cake Recipe Rating:

If youre in a hurry, you can crush four chocolate-covered toffee bars and use theminsteadof the Amber Crumbs and grated chocolatein the middle and on top of this scrumptiouscake.

4 large egg yolks

1/4 cup brandy or cold coffee

4 1/2 tablespoons sugar

1 1/3 cups heavy cream


1 packaged angel food cake (12 ounces),sliced 1/3 inch thick

4 ounces semisweet chocolate, grated

1/4 cup Amber Crumbs (see tip below) oralmond brickle chips

Preparation Time: 45 minutes pluschillingBaking Time: NoneServes 8

1. In a double boiler over simmering water, whisk together the egg yolks, brandy and 3tablespoons of the sugar. Whisk until thick and doubled in volume, about 5 minutes.

2. Scrape the custard into a bowl. Stir occasionally until cool. Cover with plastic wrappressed to the surface. Refrigerate for 1 hour.

3. Whip the cream, vanilla and remaining 1 1/2 tablespoons sugar with an electric mixer

until soft peaks form. Fold into the chilled custard.

4. In the bottom of a 9-inch square or other 2-quart baking dish, arrange half of the cakeslices. Spoon half of the ivory cream on top and sprinkle with half of the chocolate and halfof the Amber Crumbs. Top with the remaining cake and cream. Cover with plastic wrap andrefrigerate for at least 8 hours.

5. When ready to serve, cut the cake into 8 rectangles and place on dessert plates. Sprinklethe portions with the remaining grated chocolate and Amber Crumbs.

Do Ahead You can make the custard (Steps 1 and 2) a day ahead; cover tightly andrefrigerate. Then fold in the whipped cream and assemble. The finished dessert, well-wrapped, will keep in the fridge for up to 4 days.


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Ladybug Cake Recipe Rating:

This cake will appeal to grown-ups as well as kids. Make it for a scout troop or garden clubmeeting.

For the Cake

1 1/2 cups sugar

1 cup (2 sticks) butter, softened

1 tablespoon grated lemon zest


5 eggs

2 cups all-purpose flour, sifted

For the Decorations 2 round chocolate-covered snack cakes

1 cup prepared vanilla frosting (from a 16-ounce can)

red food coloring

1/4 cup prepared dark chocolate frosting(from a 16-ounce can)

24 inches black licorice laces

22 mini chocolate-covered mints (from a 51/2-ounce package)

2 black licorice twists, cut into 1-inchpieces


coolingBaking Time: 1 hour 40 minutesServes 10

Making the Cake1. Preheat oven to 325F. Grease and flour a 9-inch ovenproof bowl.

2. In a large bowl, using an electric mixer set on low speed, combine sugar, butter, lemonzest and nutmeg until light and fluffy, about 4 minutes.

3. Add 2 eggs to butter mixture; beat until blended. Add flour to mixture; beat untilcombined. Increase mixer speed to medium; beat in remaining eggs, one at a time, untilincorporated.

4. Pour batter into the prepared bowl. Bake cake until a toothpick inserted in center comesout clean, about 1 hour 40 minutes. Transfer the bowl to a wire rack; cool for 10 minutes.

Turn cake onto the rack; cool completely.

Decorating the Cake1. Trim 1/4 inch from cake top to make level. Transfer cake, cut-side down, to a platter. Forthe head, using a small sharp knife, cut off one-third of each snack cake; discard scraps. Cut1 corner off each snack-cake piece. Place short cut sides of snack-cake pieces together.2. Place long cut sides of snack cakes against large cake to form the "head." Tint whitefrosting red; frost top and sides of ladybug "body." Microwave chocolate frosting on HIGH


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until soft, about 10 seconds; frost ladybug "head" completely with chocolate frosting.

3. Cut licorice laces into two 9- inch and two 3-inch pieces. Place 9- inch pieces down centerof "body," curving ends outward to resemble "wings." Place 20 mints on cake top for "spots."

4. Place remaining mints on head for "eyes." Insert 3-inch pieces of licorice laces into headfor "antennae."

5. Place 3 licorice twist pieces against each side of cake for "legs." Serve.


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Mini Cheesecakes Recipe Rating:

Bite-size cheesecakes topped with a variety of fresh berries and whipped cream add pizzazzto any dinner party or special occasion.

For the Crust

1/4 cup (1/2 stick) butter

1 cup all-purpose flour

1 egg, slightly beaten

3 tablespoons sugar

1 teaspoon grated lemon peel

For the Filling 1 package (8 ounces) cream cheese

1/4 cup sugar

1 egg

1 teaspoon grated lemon peel

1/2 cup whipped cream

1 cup mi

cakes and tortes

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