Cake Recipe #49 - Gingerbread

Ah, the spice of ginger contained in this cake brings memories of Christmas. This easy-to-make cake is great topped with a mound of whipped cream. Make an extra one to freeze, then thaw for those drop-in guests during the busy holiday season.

Ingredients:2 1/3 cups all-purpose flour, 1/3 cup granulated sugar, 1 cup molasses, 3/4 cup hot water, 1/2 cup shortening, 1 egg, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 3/4 teaspoon salt.

Instructions: Preheat oven to 325 degrees. Grease and flour a 9x9x2-inch square baking pan. Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes, scraping bowl occasionally. Pour into prepared pan, spreading evenly.

Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature with whipped cream.

"Betty Crocker's 40th Anniversary Edition Cook Book", Prentice Hall, New York, 1990.

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Cake Recipe #48 - Red Velvet Pancakes

Breakfast cake! Red velvet cake in the form of chocolatey pancakes dollopped with a creamy mascarpone and cream topping; no maple syrup needed.

Ingredients: Topping: 1/2 cup mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon zest. Pancakes: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 large egg, 3/4 cup buttermilk, 1/4 cup creme fraiche, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, 3 tablespoons unsalted butter, melted.

Instructions: Prepare the mascarpone topping by whisking together the mascarpne cheese, 1/4 cup creme fraiche, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.

Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoons sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone topping to serve.

Serves 4.

Presented by dkitsuen on allrecipes.com.

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Cake Recipe #47 - Black Bottom Cupcakes

Pumpkin and/or pecan, apple or some other fruit, pie are the traditional ending to the Thanksgiving meal. But, chocolate should also be included in some form; after all, what's a meal without chocolate? These little chocolate and cream cheese splendors fit the bill and are easy to make.

Ingredients: 8 ounces cream cheese, softened, 1 egg, 1/3 cup granulated sugar, 1/8 teaspoon salt, 1 cup miniature chocolate chips, 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder (I used dark chocolate, yum!), 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup water, 1/3 cup vegetable oil, 1 tablespoon cider vinegar (I used white), 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350 degrees. Line 2 12-cup muffin pans with paper liners or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup granulated sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25-30 minutes.

Makes 24 cupcakes.

Submitted by Laura Duncan Allen on allrecipes.com.

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Cake Recipe #46 - Apple Upside Down Cake

This is pineapple upside down cake minus the "pine". Make sure you use granny smith apples or Golden Delicious for the best outcome-simply delicious!

Ingredients: Topping-4 tablespoons (1/2 stick)unsalted butter, cut into 4 pieces, plus extra for pan, 4 Granny Smith apples or Golden Delicious, peeled and cored, 2/3 cup packed light brown sugar, 2 teaspoons lemon juice. Cake: 1 cup all-purpose flour, 1 tablespoon cornmeal (optional), 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 large eggs, 6 tablespoons unsalted butter, melted and cooled slightly, 1/2 cup sour cream, 1 teaspoon vanilla extract.

Instructions: Topping-Butter bottom and sides of a 9-inch round, 2-inch deep nonstick cake pan; set aside. Adjust oven rack to lowest postion and heat oven to 350 degrees.

Halve apples from pole to pole. Cut 2 apples into 1/4-inch slices; set aside. Cut remaining 2 apples into 1/2-inch slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4-6 minutes. (Do not fully cook apples.) Add 1/4-inch slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

Cake-Whisk flour, cornmeal, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan over apples and spread evenly. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35-40 minutes.

Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into slices, and serve with whipped cream or ice cream.

This recipe came from americastestkitchen.com.

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Cake Recipe #45 - Pumpkin Cake Roll

Even though Thanksgiving is still a couple of weeks away, it's not too early to be thinking about your Thanksgiving dinner menu. This pumpkin-flavored sponge cake rolled along with a layer of sweetened cream cheese would be a welcome addition to the dessert portion of the menu.

Ingredients: 3 eggs, 1 cup granulated sugar, 2/3 cup canned pumpkin, 1 teaspoon lemon juice, 3/4 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1 cup finely chopped nuts. Cream Cheese Filling: 6 ounces cream cheese, softened, 1 cup confectioners' sugar, 1/4 cup butter, softened, 1/2 teaspoon vanilla.

Instructions: Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper; set aside.

In a large mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored, about 1 minute. Add pumpkin and lemon juice, mixing well. In a small bowl combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture unti well combined.

Spread batter into pan; sprinkle with walnuts. Bake in preheated 375 degree oven for 15 minutes or until cake springs back when lightly touched. Have a clean linen towel ready. Remove from oven and immediately flip out onto towel. Remove pan, then remove waxed paper carefully. Roll cake up in towel, starting with short end. Leave for 5 minutes; unroll and let cool for 10 minutes. Re-roll in towel once again and allow to cool completely.

Meanwhile beat frosting ingredients until fluffy. Carefully unroll cake. Spread filling over cake to within 1 inch of edges. Roll up again, without the towel. Cover and chill until serving. Dust with confectioners' sugar and slice into desired widths.

Serves 8-10. Refrigerate any leftovers.

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Cake Recipe #44 - Chocolate Cavity Maker Cake

This is a simple-to-make chocolate cake that will keep family and friends asking for more.

Ingredients: 1 (18.25 ounce)package dark chocolate cake mix, 1 (3.9 ounce)package instant chocolate pudding mix, 1 (16 ounce)container sour cream (I used 8 ounces), 3 eggs, at room temperature, 1/3 cup vegetable (I used canola)oil, 1/2 cup coffee-flavored liquer, (I used Bailey's)(non-alcoholic: chocolate milk), 2 cups semisweet chocolate chips (I used mini).

Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt cake pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liquer. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Just before serving, sprinkle with confectioners' sugar. I made a glaze for mine using the remainder of a can of chocolate frosting left over from the Cake Balls made earlier in the month (Cake Recipe #40). I thinned it with a couple of tablespoons of Bailey's and then mixing in some milk until thin enough to drizzle over the top of the cake. Sprinkle with a few mini chocolate chips.

Found this at one of my favorite websites: allrecipes.com.
This recipe was submitted by Caitlin Koch.

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Cake Recipe #43 - Carrot Cupcakes with White Chocolate Cream Cheese Icing

These delicious cupcakes are more like muffins with frosting. They are full of carrots, pineapple and crunchy walnuts and the addition of white chocolate to the cream cheese icing makes them extra special.

Ingredients: 2 eggs, lightly beaten, 1 1/8 cups granulated sugar, 1/3 cup brown sugar, packed, 1/2 cup vegetable oil (I used canola), 1 teaspoon vanilla extract, 2 cups shredded carrots(3-4 large), 1/2 cup (8 ounces)crushed pineapple, drained, 1 1/2 cups all-purpose flour, 1 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1 cup chopped walnuts. Icing: 2 ounces white chocolate, 1 (8 ounce)package cream cheese, softened, 1/2 cup unsalted butter, softened, 1 teaspoon vanilla extract, 1/2 teaspoon orange extract, 4 cups confectioners' sugar, 2 tablespoons heavy cream.

Instructions: Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.

In a large bowl, beat together the eggs, granulated sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple, mixing well. In a separate bowl, mix the flour, baking soda, salt, cinnamoon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moistened. Fold in 1/2 cup of the walnuts. Pour into muffin cups about 2/3 full.

Bake in preheated 350 degree oven for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks.

Make icing: In a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream and beaat well. Spread a generous amount atop each cupcakes and sprinkle with remaining chopped walnuts.

Presented by Bakerama at allrecipes.com.

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