Kate’s Chocolate Birthday Cake

 1 cup boiling water

3 ounces unsweetened chocolate 

3 ounces unsweetened chocolate

8 tablespoons (1 stick) sweet butter

2 cups granulated sugar

2 eggs, separated

I teaspoon baking soda

½ cup dairy sour cream

2 cups less 2 tablespoons unbleached, all-purpose flour, sifted 

I teaspoon baking powder

Chocolate Frosting (recipe follows)

1. Preheat oven to 350°F. Grease and flour a 10-inch tube pan. Knock out excess.
2. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending well after each addition.
3. Mix baking soda and sour cream and whisk into chocolate mixture.
4. Sift flour and baking powder together and add to batter, mixing thoroughly.
5. Beat egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Scoop remaining egg whites on top of the batter and gently fold together.
6. Pour batter into the prepared pan. Set on the middle rack of the oven and bake for 40 to 50 minutes, or until the edges have pulled away from the sides of the pan and a cake tester inserted into the center comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.

CHOCOLATE FROSTING

2 tablespoons sweet butter

¾ cup semisweet chocolate chips

6 tablespoons heavy cream

1¼ cups sifted confectioners' sugar, or as needed

1 teaspoon vanilla extract

Place all ingredients in a heavy saucepan over low heat and whisk until smooth. Cool slightly; add more sugar if necessary

Baked French Toast

Ingredients

French Toast

• 1 loaf sourdough or French bread tore into pieces
• 8 eggs
• 2 1/2 c. milk
• 1/2 c. heavy whipping cream
• 2 c. Golden Butter Yellow cake mix
• 2 tsp cinnamon
• 2 tsp vanilla extract

Topping

• 1/2 c. all-purpose flour
• 1/2 c. brown sugar firmly packed
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c. butter softened

Instructions

• Spray a 9x13" glass baking dish with non-stick spray.
• Layer pieces of bread in baking dish.
• Whisk together eggs, milk, heaving whipping cream, cake mix, cinnamon and vanilla extract in a large bowl. Pour mixture over bread.
• Cover baking dish and store in the fridge overnight or for several hours.
• In a small bowl add flour, brown sugar, cinnamon and salt, stir until combined. Mix in I Can't Believe It's Not Butter! to mixture. Store in fridge overnight and several hours.
• Preheat oven to 350 degrees.
• Remove french toast casserole from fridge, uncover and drop topping by the spoonful randomly across french toast casserole.
• Bake for 1 hour until the center is set and edges are browned.
• Serve with butter, whipped cream, berries or maple syrup

Super Moist Pumpkin Spice Bread

1/2 stick unsalted butter
1/2 cup sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup nonfat, plain yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

Mascarpone Meringue Cake

Yield: One 9" round dessert

Meringue Layers

Ingredients

12 egg whites (360 g), room temperature

2 1/2 cups granulated sugar

pinch salt

Method

Preheat oven to 250 degrees F (120 C) and line 3 baking sheets with parchment paper. Using an 8" round cake pan, trace the 8" circle onto each piece of parchment so you have 3 circles. Wipe 5 Qt KitchenAid mixer bowl with paper towel and some vinegar or lemon juice, to eliminate grease. Using whisk attachment, beat egg whites and salt until foamy. Add sugar, slowly, and continue beating until it reaches glossy, stiff peaks. Using a small offset palette knife, spread an even layer (apprx 1.5" thick) of meringue over your each of the circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes, and then leave in turned-off oven for another 60 minutes. *Depending on humidity in your kitchen and variance in ovens, this may take up to an additional 30 minutes to bake the meringue. You want to ensure that they are dry all the way through, so as long as they are not browning, you can keep baking them.. Once dry and crisp, remove from oven and leave on tray in cool, dry area, until you are ready to use. Layers will likely have expanded slightly when baked. You can bake 2 trays at a time, and the third layer afterwards.

*I've updated the baking time to ensure the meringue is nice and biscuit-like.

Chocolate Ganache

Ingredients

18 oz bittersweet chocolate, chopped

2 cups heavy cream

Method

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow it to cool until thick enough to spread, but loose enough that it will spread easily. To thicken, cover and place in refrigerator. To loosen chilled ganache, you can microwave in 15 second intervals, stirring after each one, or place in double boiler for a few moments.

Ganache recipe adapted from allrecipes.com

Mascarpone Cream Filling

Ingredients

1 cup (250 ml) whipping cream (35%)

2 tablespoons granulated sugar

1/2 cup (125 ml) Creme de Cacao (or other chocolate flavoured clear liqueur)

2 cups softened mascarpone cheese

Method

In cold stainless steel mixing bowl and using the whisk attachment, whip the whipping cream with the sugar until thick. Add Creme de Cacao and whip again until it holds its shape. Place mascarpone cheese in a medium bowl, and fold in the whipped cream mixture.

Assembly of Mascarpone Meringue Cake

1. Place 1st meringue layer on doily or cake round. With a small offset palette knife, spread 1/3 of mascarpone cream filling over layer. With a clean small offset palette knife, spread 1/3 of your ganache over cream.

2. Repeat using remaning layers, finishing with ganache.

Notes: Store cake in refrigerator. Cut using a sharp, non-serrated knife in a gentle sliding motion.

Recipe adapted from Lucy Waverman, LCBO Food & Drink Magazine

www.sweetapolita.com/blog

Cake from a box

1 cake mix
1 6-serving instant pudding
1 c water
1/2 c oil
4 eggs

Mix together, pour into a well greased pan, bake according to cake mix directions.

Hey, or:

1 box chocolate cake
1 can cherry pie filling
3 eggs

blend and bake 350 x 1hour in a bundt pan

Chocolate Peanut Butter Cake

From Kelly!
(Carmen had this for her 10th birthday and loved it - I personally found it to be too rich for me. But I'm craving it right now - what does that say?)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Lemon Meringue Cake

 - Kelly

This recipe originally came from Martha Stewart in the mid-90's, but you can't find this exact one on her website any more (what up, Martha?), so I'm just going to put it here in it's entirety.  I still have the print out from the 90's, and so I'm happy to have it in a more permanent form.  

Make the lemon curd first. 

Lemon Curd Filling

(Makes 1 1/2 cups)

4 large egg yolks

2 large whole eggs

3/4 cup sugar

1/2 cup freshly squeezed lemon juice (this is roughly 2 large lemons)

4 tablespoons (1/2 stick) butter, cut into small pieces

Zest of 2 lemons (how handy!)

1.  In a small, heavy bottomed saucepan, whisk together the egg yolks, eggs, sugar, and lemon juice.  Place over low heat (medium, maybe depending on your stove), and cook, stirring constantly, until the mixture coats the back of a wooden spoon.  (You will know -- all of the sudden it's just thick.)  Remove pan from heat, and stir to cool slightly.

2.  Strain curd through a sieve set over a small bowl.  (Do not skip this step, or you will have bits of cooked egg in your lemon curd.  Unseemly.)  Add butter, a piece at a time, stirring until smooth after each addition.  Stir in lemon zest, and let cool completely. 

Lemon Meringue Cake

1 cup (2 sticks) of butter, room temperature, plus a bit more to butter the cake pans.

3 cups sifted all-purpose flour, plus a bit more to dust your cake pans.

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

4 large eggs

1 1/4 cups buttermilk

1 1/2 teaspoons vanilla extract

Zest of 2 lemons

Lemon Curd Filling (recipe above)

Swiss Meringue (recipe below)

1.  Heat oven to 350•.  Butter two round 8-by-2 inch cake pans.  Line the bottoms with parchment paper.  Dust bottoms and sides of pans with flour, making sure to coat pans evenly.  Tap to remove any excess.  Sift together flour, baking powder, baking soda, and salt; set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy.  Gradually add sugar, and beat until light and fluffy, 3 to 4 minutes (don't skimp).  Add eggs, one at a time, beating after each addition until batter is no longer slick, about 5 minutes; scrape down sides.

3.  Reduce mixer speed to low.  Slowly add sifted flour mixture, alternating with buttermilk a little at a time, starting and ending with the flour mixture.  Beat in vanilla and lemon zest.

4.  Divide batter evenly between the prepared pans.  Bake until a cake tester inserted into the center comes out clean, about 55 minutes.  Transfer pans to a wire rack to cool for 15 minutes.  Remove cakes from pans, and return to wire rack to cool completely, about 1 hour.  (if you have the time, it wouldn't be a bad idea to put them in the freezer before the next step -- it will make cutting them easier!)

5.  To assemble, turn cakes upside-down onto cardboard cake rounds and remove parchment paper.  Using a serrated knife, slice each cake in half horizontally.  You will have four layers.  (Martha is a bit overly explanatory, no?)

6.  Spread 1/3 of the lemon curd filling over the bottom layer.  Top with the second cake layer, and spread with 1/3 more of the filling.  Remove the cake round from second cake.  Top with third cake layer.  Spread with remaining filling.  Top with fourth cake layer.  Chill assembled cake until set, at least one hour, or overnight is fine, too.

7.  Heat oven to 400•.  Using an offset spatula, spread the Swiss Meringue all over the cake, making decorative swirls.  Place cake, still on cake round, on a Silpat lined baking sheet (you could also use Parchment paper, Martha, please.)  Transfer to oven.  Bake, watching carefully, until meringue has browned around edges and begins to brown elsewhere, 3 to 5 minutes.  (You could also use a blow torch if you have one.)  Transfer cake, on round, to a serving plate.  (This is tricky!)  When slicing cake, run a knife under hot water, then wipe dry, and cut.  Repeat with hot water between slices.

Swiss Meringue

6 large egg whites

1 1/2 cups sugar

1 teaspoon vanilla extract

1.  Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer.  Set the bowl over a pan of simmering water.  Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

2.  Transfer the bowl ot the electric mixer.  Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.  Use immediately.

The cake turned out so pretty. Jaclyn thinks it could be inspiration for a wedding cake, though she would do chocolate underneath the meringue - the lemon cake tasted too much like my lemon bread recipe (not special enough).


I really, really loved the Swiss Meringue. Heating the ingredients before whipping changed the texture significantly. I'll never do *regular* meringue again.

Barefoot Contessa Coconut Cupcakes

¾ lb room temperature butter

2 c sugar

5 large eggs, room temperature

1 ½ tsp vanilla extract

1 ½ tsp almond extract

3 c flour

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup buttermilk

12 ounces sweetened, shredded coconut - plus more to sprinkle on top

Frosting:

1 lb room temperature cream cheese

¾ lb room temperature butter

1 tsp vanilla extract

½ tsp almond extract

1 ½ lb confectioners’ sugar, sifted

Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time. Add vanilla and almond extracts. Separately, sift together flour, baking powder, baking soda, and salt. Add ½ dry ingredients, then buttermilk, then ½ dry ingredients. Mix until just combined. Fold in coconut.

Fill muffin pan with paper liners, filling the batter to the top. Bake 25 to 35 minutes until tops are brown. Allow to cool in pan for 15 minutes, then cool completely on wire rack. 

Frost cupcakes and sprinkle with more coconut.

Flourless Chocolate Cake (GF)

All ingredients room temperature

Melt together in double boiler:

1 lb semisweet chopped

1 ¼ sticks butter

cool and stir in 5 egg yolks

Whip to soft peaks:

5 egg whites

¼ t cream of tartar

Gradually add 1 T sugar, beat to stiff peaks

Fold whites into chocolate ¼ at a time

Line an 8” round pan with wax paper, pour in batter.

Place pan in a roaster with boiling water coming half way up the sides of the 8” pan

Bake 325 for 30 minutes exactly

Very doughy when done; refrigerate overnight

Loosen sides with a knife, serve immediately

Peach Berry Cobbler

Sauce:

Mix first:

1 T cornstarch

¼ c brown sugar

Add:

½ c peach juice

2 c peaches sliced

1 c blueberries

cook until thick

Then add:

1 T butter

1 T lemon juice

Cake Top:

1 c flour

½ c sugar

1 ½ t baking powder

½ t salt

½ c milk

¼ c margarine

Pour peach sauce into glass dish, place dough evenly over top and sprinkle with white sugar.

Bake at 350 degrees for 30 minutes or until toothpick comes out clean. 

Carrot Cake - Laura Walker

3 eggs

1 c oil

1 c honey

2 c whole wheat flour

1 scant tsp salt

2 t baking soda

1 1/2 t cinnamon

1 1/2 t nutmeg

1 t vanilla

1 heaping cups raisins

2 heaping cups grated carrots

1 heaping c coconut

1 13 oz can DOLE crushed pineapple

9x13 pan, 350 x 1 hour.

Small (9x9) Dutch Apple Cake

1 1/3 c flour

2/3 c sugar

2 t baking powder

2/3 c milk

1/4 c butter melted

1 egg

1 tsp vanilla

Peel and slice apples, Top with apple slices filling entire surface. Bake 20-25 minutes at 350

Lemon Sauce:

½ c sugar

1 T cornstarch

1 c boiling water

2 T butter

1 t vanilla

1 ½ T lemon juice

Combine sugar and cornstarch in pan, add water, and cook until thick. Remove from heat and stir in butter, vanilla, and lemon juice.

Gingerbread Cake

Cream:

½ c white sugar

½ c shortening

2/3 c table molasses

Add 1 egg

Mix and add:

2 ½ c sifted flour

1 ½ t baking soda

1/2 t ginger

1/4 t cloves

½ t salt

Last ingredient:

1 c hot water

9” by 13” pan

350 degrees for 35 minutes or until toothpick comes out clean

serve with whipped cream and lemon sauce:

Lemon Sauce:

½ c sugar

1 T cornstarch

1 c boiling water

2 T butter

1 t vanilla

1 ½ T lemon juice

Crusty Rhubarb Cake

1 1/2 c sugar

1/2 c butter

1 egg

1 tsp baking soda

1 c milk + 1 T lemon juice

2 c chopped rhubarb

1 tsp vanilla

1 tsp salt

2 c flour

Mix until smooth, pour into a 9x13 pan.  Top with:

1/2 c butter

1/2 c brown sugar

1/2 c quick oats

1/2 t cinnamon

Blended well.

Bake 350 x 50 minutes.

Pineapple Upside-Down Cake

3 T butter, melted

1/2 c brown sugar

Mix together in the bottom of a 9” round pan.

1 can pineapple slices

marachino cherries

Arrange over butter and sugar.

Top with Busy-Day Cake:

1 1/3 c flour

2/3 c sugar

2 t baking powder

2/3 c milk

1/4 c butter melted

1 egg

1 tsp vanilla

Bake 350 x 30 minutes.

(Doesn't double well)

Sour Cream Pound Cake

2/3 c butter or margarine, softened

2 c sugar

4 large eggs

1 t vanilla

2 c flour

¼ t salt

¼ t baking soda

2/3 c our cream.

Add all the ingredients in order. Pour into greased bundt pan and bake at 325 for about 55 minutes. Let stand 15 minutes before turning cake out onto wire rack to finish cooling.

Texas Sheet Cake

In mixer:

2 c flour

2 c sugar

1/2 t salt

1/2 t soda

In saucepan, bring to a boil and then pour over dry ingredients:

1 c butter

1 c water

4 T cocoa

Mix, then add:

2 eggs

1/2 c buttermilk or regular milk soured with a T lemon juice

1 t vanilla

Grease a large cookie sheet.

Pour batter.

Bake 400 x 20 minutes.

Banana Bread

1/3 c milk plus 1 T lemon juice - set it aside

1/2 c butter

1/2 c sugar

1 egg

1 tsp vanilla

3/4 c banana


1 1/2 c flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Add and mix in the sour milk.

yield: 1 loaf or 12 muffins


Bake muffins 400 x 22 minutes.
Bake loaf 350 x 1 hour.

Lemon Loaf

½ c butter
1 c sugar

2 eggs

1 ½ c flour

1 ½ t baking powder

lemon rind (all)

½ c milk

Mix and bake in loaf pan 350 for >45 minutes until toothpick comes out clean.

Topping:

Juice from 1 lemon and ¼ c sugar on top of loaf while still warm.