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

Anne's Cut Out Cookies

2 cups sugar

1 cup margarine

4 eggs

1/2 cup buttermilk

1 tsp baking soda

1 tsp baking powder

5-6+ cups (sifted) flour

cream first four ingredients. add baking soda and pwder. add flour slowly until dough forms. Knead in flour until desired consistancy is reached. Chill. Heat oven to 350 deg F. cut out shapes as desired. Bake 6-10 mins. Cool and frost as desired. If decorating with sprinkles or colored sugar gently press into top of cookies before baking. Store between layers of waxed paper.

*Frosting*

4 cups confectioners sugar

3 tbs butter, softened

1 tsp vanilla

3 tbs milk (adjust to desired consistancy)

Food coloring

Cream until smooth. makes enough for one batch of cut outs.

Cut Outs

Cream together:

1 cup butter

2/3 cup sugar

Beat in:

1 egg

Combine and add:

1 tsp. vanilla

2 1/2 cups flour

Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling. Preheat oven to 350 deg. Roll out and cut. Bake 8-10 min. cool.

Frost and decorate with sprinkles or course sugar- or may be eaten just plain.

*Frosting*

3/4 cup powdered sugar

1 tbs butter

1 tbs milk

1/2 tsp. vanilla, 1/4 tsp lemon juice.

Melt butter, combine all ingredients. Beat until smooth. Thin with milk if necessary.

Zabaglione

A very sweet Italian custard that can be utterly decadent and versatile. I've used it as layers between cake or garnished with fresh berries and mint leaves.

Zabaglione

2 Egg Yolks
4 tbs. Sugar
1 shot of Sweet Marsala Wine
½ qt. of Heavy Whipping Cream

In a small bowl whisk the egg yolks plus the sugar and the Marsala Wine. Do it by keeping the bowl touching hot water. Whisk until a heavy cream is formed and thickens a little. In a separate bowl whip up the heavy whipping cream. When still peaks are formed, slowly pour in the egg mixture and amalgamate thoroughly. Garnish, chill and serve.

Basic Clotted Cream

This truly diverse cream has so many uses. Inside sweet breads and muffins, topping desserts, pastries, filling between cake layers, atop coffee drinks or simply stand alone with fresh fruit or drizzled honey. I even like it on fresh bread.

Basic Clotted Cream

4 ounces mascarpone cheese (light cream cheese may be substituted)
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.

Makes about 1 1/2 cups.