Chocolate Layer Cake

(This comes from my sister in law, for a cake made for my birthday. To fill 2 standard cake pans, she recommends doubling it ~n)

(As found in Taste of Home magazine)

Cake Ingredients
¼ cup shortening
1 cup sugar
1 egg
½ tsp vanilla extract
1 cup all-purpose flour
¼ cup baking cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup milk

Icing Ingredients
½ cup butter, softened
2-1/2 cups confectioners’ sugar
½ cup baking cocoa
1 tsp vanilla extract
2 to 3 TBS hot water

Directions
1. In a mixing bowl, beat shortening and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 9-inch round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3. For frosting, in a small bowl, cream butter. Gradually beat in the confectioners’ sugar, cocoa, vanilla and enough water to achieve spreading consistency.
4. To assemble, cut cake in half. Place one half on a serving plate. Spread with ½ cup frosting. Top with remaining cake. Spread remaining frosting over top and rounded edge of cake.

Yield: 4 servings

Butterscotch Caramel Cake

This was made last year for my mother in law Shirley's birthday. It took days to eat all of it and was very rich. but good!

Butterscotch Caramel Cake

3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup evaporated milk

Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with wax paper. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.

Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over 1 cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight.

Caramel Cream Cheese Frosting
1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Frost cake and return to fridge until 10 minutes before serving. Leftovers must be kept refridgerated.

Elise's Lemon Poppy Seed Cake

3 cups flour

2 cups sugar

1 table spoon poppy seeds

1 cup butter, softened

1 cup buttermilk

4 eggs

1 tsp vanilla

1/2 tsp salt

1/2 baking powder

1/2 tsp baking soda

4 tsp grated lemon peel

Dump everything in a bowl and mix really well. Bake in a bundt pan (greased and floured) for 1 hour at 325 deg F.

Icing: mix powdered sugar and lemon juice. drizzle over cake. Enjoy!

Elise's Sour Cream Coffee Cake

Mix Together:

2 cups four

1 cup sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Cream Together:

1/2 pint sour cream

2 eggs

1 tsp vanilla

1/4 Lb. butter

Combine all above.

Mix together for topping:

1/2 cup sugar

2 tsp cinnamon

1 cup chocolate chips

In a greased and floured springform pan put half the batter, then half the topping. Repeat with one more layer of batter and sprinkle other half of topping.

Bake for 35 mins at 350 deg F.

Jungle Cake

This is a fun little cake that needs no frosting. It's colorful, moist and sweet without it.

Jungle Cake

3 cups self rising flour
1 cup fruit cocktail (with juices)
3 lg. eggs (well beaten)
1/2 cup oil
2 cups sugar
2 cups ripe bananas (approx 2-3)
1/4 cup shredded coconut
1/2 cup coconut milk(can substitute milk)
1 1/2 tsp vanilla extract

Preheat the oven to 350 - butter and flour 10" bundt panIn large bowl mash bananas then add fruit cocktail, coconut milk (or milk), eggs, and oil. Mix well. Add flour, sugar and vanilla. Mix well. Pour into pan and bake for 30-40 minutes or until a toothpick inserted in center comes out clean.

Syrian Cheesecake

This recipe comes from Chef Abdullah Hamasliof of Cafe Aladdin.

Syrian Cheesecake

1 cup boiling water
1 cup cream of wheat
1 cup sugar
3 oz. Rose Water
1 cup shredded mozzarella or Syrian cheese
2 Tbsp. butter
1 can table cream
Almonds or pistachio nuts

Mix boiling water, sugar, and cream of wheat in saucepan. Stir constantly over medium heat until mixture is creamy. Add rose water and butter, mix well, and pour into pan. Top with table cream and nuts. Refrigerate.

Frangelico Chocolate Cake

This recipe is right off of the Frangelico site. Yum. Can we say yum? Yummm.

Frangelico Chocolate Cake

3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar
2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
3/4 cup strong cold coffee
3/4 cup Frangelico frosting

Grease and flour two 9” cake tins. Preheat oven at 180 degrees. Beat egg whites until frothy
then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy.
Beat in egg yokes one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture
alternatively with coffee and Frangelico and blend well. Fold egg whites into batter. Pour into
prepared pans. Bake 30 to 35 min. or until done. Cool 10 min., invert on wire rack, remove
pans. Cool before frosting. Serves 10.

Frangelico Frosting:

In large bowl, cream 6 tbls. butter and 1lb sifted icing sugar. Add 3 tbls. unsweetened cocoa powder, 3 tbls. Frangelico and 2-3 tbls. hot coffee, beat until smooth.

Grannie Ruth's Pistachio Cake

One of the happiest constants in my life was this cake. It turned up everywhere from happy day parties to anniversaries to visits and was always the same: chock full of happy memories. It is a light cake with a crunchy crust and a cool, sweet, light frosting.

Grannie Ruth's Pistachio Cake

1 box of white cake mix
1 pkg instant pistachio pudding mix
2 eggs
1 cup 7-up or sprite

Preheat oven to 350°. Combine ingredients and beat well. Bake for 40 minutes in a greased and floured bundt or tube pan.

Frosting:

1 envelope of dream whip
1 ¼ cup milk
1 pkg instant pistachio pudding

Mix well, drizzle or spread over cake. Refrigerate ASAP.