Cake Recipe #37 - Sweet Chocolate Chiffon Cake

This is another 3 layer cake, but unlike last week's disaster, this light cake with creamy chocolate filling stands erect. The recipe suggests German Sweet Chocolate, but for a darker, richer chocolate I believe Semi-sweet Chocolate could be used.

Ingredients: 4-ounce package German's Sweet Chocolate, 3/4 cup boiling water, 1 2/3 cups sifted cake flour, 1 1/2 cups granulated sugar, divided, 2 tablespoons instant coffee, 2 teaspoons baking powder, 3/4 teaspoon salt, 7 eggs, separated, 1/2 cup vegetable oil (I used canola), 1/2 teaspoon cream of tartar, toasted or plain slivered almonds. Chocolate Filling: 1/3 cup sifted cake flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 cup milk, 4-ounce package German's Sweet Chocolate, 1 teaspoon vanilla, 1 cup whipping cream.

Instructions: Put the tea kettle on! (Possibly have a spot of tea while the cake is baking!). Preheat oven to 350 degrees. Measure 3/4 cup boiling water into saucepan. Break up chocolate into pieces and place in water. Heat over low heat, stirring, until chocolate melts and is smooth; remove from heat to cool.

Meanwhile, sift the flour, 1 1/4 cups of the sugar, instant coffee, baking powder and salt into a large bowl. Separate the eggs and set the egg whites aside. Add the egg yolks, oil and cooled chocolate to the flour mixture and beat until batter is smooth, about 2 minutes. Set aside.

In a clean mixing bowl, add the cream of tartar to the egg whites and beat until foamy, about 1 minute. Gradually add remaining 1/4 cup sugar, beating well. Continue beating until very stiff peaks form. With a wire whip or rubber spatula, gradually fold in chocolate mixture just until blended.

Pour into an ungreased 10-inch tube pan (I used a bundt pan). Bake for 60-65 minutes. Invert cake onto wire rack and cool completely. Loosen cake with spatula around edges and remove from pan to serving plate.

Make Filling: Combine flour, sugar and salt in a saucepan. Gradually blend in milk until mixture is smooth. Add broken-up chocolate. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes more (will thicken). Remove from heat and add vanilla. Chill.

Whip cream in clean mixing bowl until stiff peaks form and fold into chocolate mixture until well mixed.

With a sharp knife, split cake horizontally into three layers. Spread chocolate filling between layers and over top. Sprinkle with almonds. Store in refrigerator until ready to serve.

Submitted to our local newspaper "The Mercury News" by Penny Herman, this recipe can be found in "Baker's Chocolate and Coconut Favorites", 1965.

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Cake Recipe #36-Caramel-Frosted Hummingbird Cake

Okay, this wasn't what the cake was supposed to look like. The picture of it in the original recipe looked so perfect. Well, perfect is NOT what happened in the kitchen today, but, if you close your eyes, and take a bite, you will lick your lips and crave more. Maybe I could rename it "Blindfolded cake".

I'm not exactly sure what happened, but my cake was too fluffy; needed to be denser to hold the weight of the frosting; may not have drained the pineapple enough? may not have let it cool long enough? Whatever the case, as I started frosting the three layers, the cake seemed to crumble and fall apart. Nevertheless, the cake and the frosting are delicious.

Ingredients: 3 eggs, lightly beaten, 3 cups all-purpose flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1/4 teaspoon ground cloves, 2 cups mashed bananas (5 medium), 1 cup vegetable oil, 1 1/2 teaspoon vanilla, 2 cups peeled, shredded uncooked sweet potatoes (about 1/2 pound), 1 8-ounce can crushed pineapple (juice pack), drained. Caramel Butter Frosting: 1 cup butter, 2 cups packed brown sugar, 1/2 cup milk, 6 cups confectioners' sugar.

Instructions: Let eggs stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.

In large mixing bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.

Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.

Prepare Frosting: In large saucepan melt butter; add brown sugar and mix well. Bring to boiling over medium heat, stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in milk until smooth. Whisk in confectioners' sugar until smooth. Use at once; frosting stiffens as it cools. Place one layer, flat side up, on plate. Spread top only with 1 1/4 cups frosting. Stack and frost remaining layers.

Makes 16 servings.

I found this on Better Homes and Gardens webswite: http://www.bhg/recipe/cakes.

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Cake Recipe #35 - Cola Cake

Have a can of cola?...make a cake! There is cola in both the cake and the frosting of this chocolate cake-so moist and delicious. I made mine in a sheet cake pan, but for more cake, bake it in a 9x13 pan.

Ingredients: Cake: 2 cups all-purpose flour, 2 cups granulated sugar, 1 cup butter, 3 tablespoons cocoa, 1 cup cola soda, 1/2 cup buttermilk, 2 beaten eggs, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 1/2 cups mini-marshmallows. Icing: 1 cup butter, 3 tablespoons cocoa, 6 tablespoons cola soda, 4 cups confectioners' sugar, 1 cup pecans or walnuts, chopped.

Instructions: Preheat oven to 350 degrees. Combine flour and sugar in large mixing bowl. In medium saucepan heat butter, cocoa and cola to boiling, stirring often. Pour over flour/sugar mixture and mix thoroughly. In medium bowl mix buttermilk, eggs, baking soda, vanilla and marshmallows; add to first mixture and stir well. Batter will be thin. Pour into a sheet cake pan or a 9x13 pan. Bake for 30-35 minutes in preheated 350 degree oven or until done. Make icing while cake is baking then pour over hot cake.

Icing: Put confectioners' sugar in medium mixing bowl. Combine butter, cocoa and cola in medium saucepan. Heat to boiliing, stirring often then pour over sugar; beat well. Add nuts and spread on the hot cake.

I've had this recipe for a long time-handwritten from who-knows-where.

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Cake Recipe #34 - "As You Like It" Cake

This recipe came from an old recipe book my Mom passed on to me, dated 1959, and bearing a price sticker on the front of a whopping $.25. It's a Pillsbury's Best 11th Grand National Bake-Off Cookbook with pictures of the people who won (definitely from the 50's). The two-tone cake has one spice layer and one chocolate spice layer covered in a creamy butterscotch frosting.

Ingredients: 2 1/4 cups firmly packed brown sugar, 1 1/2 cup buttermilk, 2 1/2 cups sifted all-purpose flour, 1/2 cup granulated sugar, 1 1/4 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2/3 cup shortening, 3 eggs, 1 teaspoon vanilla, 1 1/2 ounces melted unsweetened chocolate, 1/2 teaspoon red food coloring. Butterscotch Frosting: 1/4 cup butter, 3 1/2 cups sifted powdered sugar, 1 teaspoon vanilla, 1-2 tablespoons milk (or more). Chocolate Frosting: 2 ounces melted unsweetened chocolate.

Instructions: Preheat oven to 350 degrees. Spray and lightly flour 2 8- or 9-inch round baking pans; set aside. In medium saucepan combine brown sugar and 1/2 cup of the buttermilk; stir until smooth but don't heat.

In large mixing bowl combine flour, granulated sugar, baking soda, cinnamon, salt and pepper. Add 1 cup of the brown sugar-buttermilk mixture, 3/4 cup of the buttermilk, and the shortening. Beat for 1 1/2 minutes. Add eggs, the last 1/4 cup buttermilk and vanilla. Continue beating for 1 1/2 more minutes.

Measure half of batter (2 1/2 cups) into one of the prepared baking pans. To remaining batter, add the melted chocolate and red food coloring; blend well. Turn into second prepared baking pan.

Bake in preheated 350 degree oven for 35-40 minutes. Cool in pan for 10 minutes before removing from pans to wire racks to cool completely.

Make frosting: Cook remaining brown sugar-buttermilk mixture for 2 minutes at a rolling boil. Cool slightly. Add butter and mix until butter is melted and well mixed. Gradually add powdered sugar and vanilla. Blend in milk until of spreading consistency. Chocolate frosting: Add the melted unsweetened chocolate to half of the above frosting before adding the milk.

Cut layers in half vertically to form four half circles. Place a chocolate layer and a spice half together on serving plate to form one round layer. Frost the chocolate side with the chocolate frosting and the spice side with the butterscotch frosting. Top with other 2 halves, either keeping both chocolates on top of each other and the spices on top of each other OR chocolate on top of spice. Frost as first layer was frosted and sides likewise. (I only made the butterscotch frosting and used on the entire cake; the same could be done with the chocolate frosting).

"Pillsbury's Best 11th Grand National Bake-Off Cookbook", submitted by Pauline Nutz of St. Louis, Missouri, 1959.

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Cake Recipe #33 - Fudge Lover's Strawberry Truffle Cake

Taking a bite of this cake is like eating fudge, only with slices of strawberries mixed in. Fairly simple to make beginning with a cake mix.

Ingredients: 1 box chocolate fudge cake mix, water, vegetable oil and eggs required for cake mix. Ganache Filling and Topping: 2 packages (8 ounces each) semisweet baking chocolate, finely chopped, 1 1/3 cups whipping cream, 1/4 cup butter, 2 cups cut-up fresh strawberries. Garnish: 6 fresh strawberries, cut in half lengthwise through stem, 1/4 cup white vanilla baking chips, 1/2 teaspoon vegetable oil.

Instructions: Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray; set aside. Make and bake cake as directed on box. Cool completely, about 1 hour.

Meanwhile, in large bowl, place chopped chocolate; set aside. In a 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.

Line the bottom of a 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.

Run a knife around side of pan to loosen cake mixture. Place a serving plate upside down on pan; turn pan and plate over. Remove sides and bottom of pan and waxed paper. Frost sides and top of cake with reserved ganache. Arrange strawberry halves on top of cake.

In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day. (Strawberries get a little soggy on Day 2).

I found this recipe on bettycrocker.com.

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Cake Recipe #32 - Lemon Poppy-Seed Cake

This cake is made right in the pan it is baked in; also there are no eggs, cutting down on cholesterol intake. The cake is moist with the small crunchiness of the poppy seeds, then topped with the tangy citrus frosting.

Ingredients: 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons poppy seed (less if you are not a poppy seed fan, but then why would you be making this cake?), 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup water, 1/4 cup vegetable oil, 1 tablespoon grated lemon peel, 2 tablespoons lemon juice. Frosting: 3 cups powdered sugar, 1/3 cup margarine or butter, softened, about 2 tablespoons lemon juice, 1/2 teaspoon grated lemon peel.

Instructions: Preheat oven to 350 degrees. Mix flour, sugar, poppy seed, baking soda and salt with fork in ungreased square pan, 8x8x2 or 9x9x2 inches. Stir in remaining ingredients and mix well.

Bake for 35- 40 minutes or until wooden pick inserted in center comes out clean and top is golden brown. Cool on wire rack.

Make frosting: Mix powdered sugar and butter together in bowl; add lemon peel and enough lemon juice to make of spreading consistency. Spread evenly over top of cake and serve.

"Betty Crocker's 40th Anniversary Edition Cookbook", A Betty Crocker Book, Prentice Hall, NY, 1990.

"Let's Bake a Cake!"

Cake Recipe #31 - Almond Cake

Plenty of almonds in this cake for a nutty appearance and taste. A 9-inch springform pan is used, but a 9-inch round regular cake pan will work.

Ingredients: Cake-1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup granulated sugar, 1 egg, 1/2 cup buttermilk (to make your own, check Cake Crumbs), 1/2 teaspoon vanilla, 1/3 cup melted butter, cooled to room temperature, 2/3 cup sliced almonds. Almond Syrup- 3/4 cup granulated sugar, 6 tablespoons water, 1/2 teaspoon almond extract.

Instructions: Melt butter and allow to cool. Preheat oven to 350 degrees. Butter or grease a 9-inch springform pan (or 9-inch round baking pan).

Mix together flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, beat together egg, buttermilk, vanilla and melted butter unti smooth. Add flour mixture and mix with spoon until nearly smooth. Turn into springform pan, spreading evenly.

Bake 35 minutes or until the center of cake springs back when lightly touched. Place on wire rack. Adjust oven to broil setting.

Meanwhile, make the syrup by combining sugar and water in a saucepan, bring to a boil and boil until mixture reaches 220 degrees on a candy thermometer. (If you don't have a thermometer, bring to a boil and cook about 1 minute.) Remove from heat and stir in almond extract.

While cake is hot, cover the top with almonds. Slowly pour hot almond syrup evenly over top of cake, letting syrup soak into cake. Broil about 6 inches from heat until almonds are lightly toasted (watch carefully so almonds don't burn). Using knife, loosen sides between pan and cake. Cool completely before releasing springform. Cut into desired size wedges and serve a scoop of ice cream or dollop of whipped cream.

This recipe came from "The Mercury News, article by Kim Boatman entitled "Home Plates", Wednesday, April 6, 2011, submitted by Rebecca Ulrich who found it in "Bon Appetit, November, 1977.

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