Cakes

[Esther]

Pressing On

Sinful Sour Cream Coffee Cake
Serves 8

This classic recipe only gets better with time.

Ingredients:

1/2 cup unsalted butter, plus 2 tablespoons for melting
1 1/2 cups sugar
2 large eggs, lightly beaten
1/2 pint sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup chopped pecans

Preheat the oven to 350 degrees.

Butter an angel food cake pan. In the bowl of an electric mixer, cream the 1/2 cup of butter with 1 cup of the sugar until they are soft and light. Beat in the eggs, sour cream, and vanilla.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Add the sifted ingredients to the butter mixture.

Stir until smooth. Pour half of the mixture into the angel food pan. In a medium bowl, mix together the remaining 1/2 cup of sugar, cinnamon, and pecans. Evenly spread 2/3's of this mixture on top of the batter in the pan.

Cover with the rest of the batter and top with the remaining one third filling.

Bake for 45 minutes, until golden brown.

Meanwhile, melt the remaining 2 tablespoons of butter in a small saucepan. Pour on top of the cake and serve.

[Esther]

Sherri

GERMAN CHOCOLATE CAKE TOPPING:

1 c. Pet Milk
1 c. sugar
3 egg yolks
1 stick margarine or butter
1 t. vanilla

2 c. coconut
2 c. pecan pieces

Mix the first five ingredients in a sauce pan and cook on Medium until it starts to boil and thicken. Remove from the burner and add the coconut and pecans. Let cool partially before spreading on the cake. (I usually just use a German chocolate cake mix).

[Esther]

Pressing On

Death By Chocolate
Yield: 12 servings.

Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons / 1 dl all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet dark chocolate (40-50% cocoa)

Method

1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 50 minutes.
7. Cool the cake. Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

Variations
You may add 3 tablespoons of rum to the chocolate and butter mixture. You may also use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil's Food Cake.

[Esther]

Pressing On

Petits Fours Icing

* 2 cups granulated sugar
* 1/8 teaspoon cream of tartar
* 1 tablespoon soft butter
* 1 cup hot water
* 1 pound powdered sugar

Combine granulated sugar, cream of tartar and water in saucepan. Cook and stir over medium heat until sugar dissolves. Cook to 226° without stirring. Wash down sugar crystals on sides of pan with a brush dipped in water.

Cool to 110°. Blend in confectioners sugar gradually, beating until smooth. Add butter. Add flavoring and food coloring. Thin down frosting with a few teaspoons hot water until pouring consistency. Place petits fours on wire rack over wax paper. Slowly pour frosting by teaspoon over the little cakes. Spread evenly with a small spatula. Scrape up drippings and re-use, adding a little water.

[Esther]

rcraig

German Chocolate Upside Down Cake
(Earthquake Cake)

Grease 9 x 13 pan. Preheat oven to 350°

Melt 1 stick butter
1 cup coconut
2 cups chopped pecans
Mix together - press in bottom of pan.

Mix German Chocolate cake mix according to directions - pour over mixture.

Cream together:
1 8 oz. cream cheese, room temperature
1 box powdered sugar
1/4 cup evaporate milk
1 stick butter, melted
drizzle over cake mix

Bake 40-45 minutes. Cake mix will work its way over the cream cheese mixture so that it’s in the middle. Turn upside down when you serve.

[Esther]

rcraig

One of my favorites - my mom would make this for me for my birthday!

Black Walnut Cake

1 1/2 cups sugar
1/2 cup shortening
1 teaspoon vanilla
2 eggs, unbeaten
2 cups flour
1 teaspoon baking soda
1 teaspoon powder
1 teaspoon salt
1 cup buttermilk
1/3 cup hot coffee (or dissolve 1 teaspoon
instant coffee in half cup water)
1 cup coconut
1/3 cup black walnuts-chopped

2 cups sifted powdered sugar
2 tablespoons Crisco
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon melted butter

Chop coconut and walnuts together (reserve 2 tablespoons for icing, remainder add to batter. Cream first 4 ingredients, sift flour, baking powder, soda and salt. Add dry ingredients, buttermilk and 1/3 cup hot coffee (use 1/3 of coffee in batter, save remainder for icing). Grease and flour two 8 inch cake pans. Pour batter in pans, bake at 350° for 25-30 minutes. For the icing: Cream sifted powdered sugar, Crisco, vanilla and salt. Add 1 tablespoon melted butter, remaining coffee and remaining coconut/black walnut mixture. Cream until good spreading consistency. Ice cake when cool.

[Esther]

rcraig

Chocolate Filled Cake

3 egg whites, beaten
3/4 cups sugar

1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
3 egg yolks
1 1/2 cup flour
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/3 cup cold water


Beat egg whites, add sugar set aside. Cream shortening, sugar and vanilla, add eggs one at a time. Add dry ingredients alternately with cold water. Then fold in egg whites into batter. Bake in two 8” cake pans at 350° for 25-30 minutes.

Filling for between layers:

1 cup milk
1/2 cup flour
Boil to make paste - let cool completely

1/2 cup shortening
1 stick butter
1 cup sugar
1 teaspoon vanilla

Beat until fluffy about 10 minutes. Cut cooled cake layers into, ice with filling between all four layers.

Chocolate Icing

1 box powdered sugar
1/2 cup cocoa
1/4 cup butter
1 teaspoon vanilla
Milk

Beat until creamy - add milk as need for right consistency

[Esther]

rcraig

My dad's favorite!

Butterscotch Cake

Melt 2/3 cup Nestle Butterscotch Morsels in 1/4 cup water in saucepan. Cool.
Sift together:
2 1/4 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder - set aside

Cream:
1/4 cups sugar
1/2 cup shortening
Add:
3 unbeaten eggs, and melted morsels.
Add dry ingredients alternately with:
1 cup buttermilk

Pour into 2 9” pans, well greased and floured on bottom. Bake at 375° for 25 to 30 minutes. Cool - spread filling between layers and frost sides and edge with sea foam icing.

Filling:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 morsels
1 beaten egg yolk
In saucepan, cook over medium heat, stirring constantly until thick. Remove from heat, add 2 tablespoons butter, 1 cup coconut and 1 cup nuts. Cool

Sea Foam Icing
Combine in saucepan 1/3 cup sugar, 1/3 cup firmly packed brown sugar, 1/3 cup water and 1 tablespoon corn syrup. Cook until a little syrup dropped in cold water forms a soft ball (235°). Beat 1 egg white with 1/4 teaspoon cream of tartar until stiff peaks form. Add syrup to egg whites in slow stream, beating until thick.

[Esther]

rcraig

Strawberry Crêpes

2 eggs
1/2 cup sifted flour
1/4 teaspoon salt
1/2 cup milk
1 tablespoon melted butter
1/2 tablespoon sugar

Combine mixture; cover and refrigerate for at least one hour. Makes 8 8 inch crepes.

Cream filling:

1 8oz. cream cheese
1 1/4 cups sifted powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla or almond
1 cup heavy cream - whipped

3 1/2 cups sliced strawberries.

Cream softened cream cheese, sugar, lemon juice and flavor. Fold in whipped cream. Fill crepe with about 1/3 cup fruit and about 1/3 cup cream cheese mixture. Roll up. Top with remaining cream cheese mixture and strawberry.

[Esther]

Orange Pound Cake



1/2 Cup Coconut
1 Cup Orange Meat
2/3 Cup Oil
1 Box White Or Yellow Cake Mix
5 Eggs
1 Box Orange Jello

Directions

Mix Cake Mix And Jello And Add Oil. Add Eggs One At A Time, Beating After Each. Stir In Oranges And Coconut. Bake In Tube Pan At 35o Degrees.

Topping

1 Cup Orange Juice
2 Cup Sugar
1/2 Cup Coconut

Directions

Punch Holes In Cake And Pour Mixture Over. Turn Out Of Pan When Cool.