White Chocolate Cake
30 servings
Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)
4 Egg whites
1 c Sugar
White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk
1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla
Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.
White Chocolate Icing:
In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.
Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.
Watermelon Cake
(Bayview B&B, Matlacha, FL)
1 seedless watermelon
1 container (8 ounces) fat free frozen whipped
topping, thawed
1 8 ounce container nonfat light lemon yogurt
Fresh fruit to decorate cake (kiwi, strawberries,
grapes, blueberries, etc.)
Select a seedless watermelon, 7 inches to 9 inches in
diameter.
Cut a 3 inch thick cross section from the watermelon.
To remove the rind , cut 4 vertical slits through the
rind without cutting flesh, divide the rind into four
equal sections. Cut horizontally between white rind
portion and red flesh to remove rind.
You will have a circle of watermelon.
Fold together whipped topping and yogurt.
Pat watermelon dry with paper towel and place on flat
serving plate.
Frost top and sides with whipped topping mixture.
Decorate as desired with fresh fruit.
Refrigerate then Cut into wedges and serve!
War Time Cake
1 cup of brown sugar, packed
1 cup of water
1cup of raisins
2 tablespoons of butter or margarine
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1-1/2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon fo baking soda
1/2 cup of chopped walnuts
Grease and flour an 8x4 inch-baking pan and preheat oven to 350. In
a saucepan bring to a boil the brown sugar, water, raisins, margarine,
cinnamon, and cloves. Cook of 5 minutes and remove from heat and
cool until it is warm to your finger. In a bowl sift together the flour,
salt, baking powder and baking soda. Add the dry ingredients to the
sugar mixture and beat until the flour is gone and the batter is smooth
add the walnuts. Pour the cake batter into the baking pan and bake
for 25-30 minutes or until a toothpick inserted in the middle comes
out clean. Let cool in pan for 10 minutes then put the cake on a rack
and finishing cooling.
Valentine's Day
Waldorf Astoria Red Cake
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 ounces red food coloring
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon vinegar
1 cup buttermilk
1 tablespoon baking soda
5 tablespoons all-purpose flour
1 cup milk
1 cup powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract
Cream together the shortening, sugar, and eggs. Make a paste
with food coloring and cocoa. Add to shortening mixture.
Add salt and buttermilk to mixture. Next add flour, vanilla,
vinegar, and baking soda in that order. Mix.
Bake for 30 minutes at 350 degrees F in two 8 inch round
greased and floured cake pans. Let cool.
To Make Frosting: Cook 5 tablespoons flour and 1 cup milk
until thick, and then cool. Cream together 1 cup powdered
sugar, 1 cup butter or margarine and 1 teaspoon vanilla
until fluffy. Add to flour mixture.
Cut layers of cake in half lengthwise. Spread frosting on
each half layer. Stack and frost over all.
WACKY CAKE
1-1/2 cups flour 1 cup sugar 1/2 tsp salt 1 tsp soda 3 tbsp cocoa 6
tbsp vegetable oil (not olive oil) 1 tbsp apple cider vinegar 1 tsp
vanilla 1 cup cold water
Preheat oven to 350 degrees. Sift all dry ingredients into an
ungreased 9x9 inch cake pan. Make a well in the center and pour the
oil, vinegar, vanilla and cold water into it. The combination will
start to bubble. Mix well with a fork until smooth. Bake for 25 to 30
minutes. Cool and frost with chocolate frosting.
CHOCOLATE FROSTING
3 tablespoons cocoa 1 cup powdered sugar 2 tablespoons soft butter 2
tablespoons hot coffee
Sift cocoa and sugar together into bowl. Add butter. Add hot coffee
and beat until thick and smooth.
Chocolate Rum Bundt Cake
Ingredients:
1 package devils food chocolate cake mix
1 package instant chocolate pudding
4 eggs
1 cup sour cream
1/4 cup vegetable oil
1/4 cup rum
1 cup chopped walnuts
1 cup miniature chocolate chips
Combine cake mix, pudding mix, eggs, sour cream, oil and rum in large mixer bowl.
Mix well; then beat at medium speed for 4 minutes.
Stir in nuts and chocolate chips.
Pour into greased and floured Bundt pan.
Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center
comes out clean and cake begins to pull away from sides of pan.
Cool in pan 15 minutes then remove from pan and cool on rack.
When cool - frost or sprinkle with powdered sugar.
WARM CHOCOLATE ORANGE CAKE
WARM CHOCOLATE ORANGE CAKE
Yield: 10
10 large, grade AA egg
14 oz bittersweet chocolate
14 oz unsalted butter
10 oz super fine sugar
4 oz cake flour
1/4 cup chopped candied orange peel
1/4 Tsp Chinese five-spice powder
4 oz granulated, pure cane sugar (for coating)
2 oz unsalted butter (for coating)
10 to 15 strips candied orange peel
Sift cake flour, five-spice powder and sugar in a container. Cut chocolate
and, place into a large mixing bowl. Place 1 qt of water in a saucepan and
bring to a boil. Melt chocolate over hot water bath, stir occasionally until
just melted, turn off heat and keep warm. Place 14 oz butter and 10 oz fine
sugar in the mixer, cream on high speed until fluffy. Separate eggs into 2
bowls and add the yolks to the creamed butter and sugar mix while mixing on
high. In another bowl with a whip attachment whip egg whites to a firm peak.
Fold cooled melted chocolate into the butter egg mixture and in 3 batches
each fold in the flour mixture and egg whites until incorporated into the
chocolate butter mixture. Coat inside of 8 aluminum cups with butter, then
dust with sugar. Fill each cups with 1" tall of batter. Cover and store at
room temperature until ready to bake.
To bake the chocolate cake:
Heat oven at 350°F degree with fan on for at least 10 minutes.
Bake chocolate cake uncovered for 8 minutes.
Rest for 2 minutes before unmolding the cake.
Garnish with candied orange peel.
Valentine Red Wine Cake
2 1/4 cup All Purpose Flour
1 cup Butter or Margarine
1 cup White Sugar
1/2 cup Red Wine
4 Eggs
12 oz Semi Sweet Chocolate Chips
4 tbsp Dark Cocoa
2 tsp Baking Powder
1 tsp Vanilla Extract
Preheat the oven to 360 F. Grease a 9 inch cake pan and set aside. In
a large bowl, mix together the butter, sugar and eggs until smooth
and creamy. Add in the vanilla and chocolate chips and mix well. In a
small bowl combine the baking powder and flour then add to the
creamed mixture. Add the red wine and mix well but not for too long.
Add the cocoa powder to taste. Bake for 45 - 60 minutes. Let cool and
decorate.
Christmas Cheesecake Topped Brownies
1 (21 1/2 oz) package brownie mix
1 (8 oz) package cream cheese; softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 oz) container prepared chocolate frosting
Preheat oven to 350°F. Grease a 9 by 13 inch baking pan. Prepare
brownie mix according to the directions on the package. Spread into
prepared baking pan. In a medium bowl, beat cream cheese, butter and
cornstarch until fluffy. Gradually beat in sweetened condensed milk,
egg and vanilla until smooth. Pour cream cheese mixture evenly over
brownie batter. Bake for 45 minutes, or until top is lightly browned.
Allow to cool, spread with frosting and cut into bars.
White Chocolate Fantasy Cake
with Raspberry Filling
from Better Homes & Gardens
4 egg whites
1 3/4 cups all-purpose flour
1 Tbsp. finely shredded lemon peel
2 tsp. baking powder
1/4 tsp. salt
3 oz. white baking bar, chopped
3/4 cup half-and-half, light cream, or milk
1/3 cup margarine or butter
1 cup sugar
1 tsp. vanilla
4 egg yolks
1 cup fresh raspberries or sliced strawberries
3 Tbsp. raspberry liqueur (optional)
1 recipe White Chocolate Frosting
1/3 cup seedless raspberry jam
1 recipe White Chocolate Curls (optional)
1/2 cup fresh raspberries or sliced strawberries (optional)
Powdered sugar (optional)
In a medium mixing bowl let egg whites stand at room temperature for
30 minutes. In a small mixing bowl stir together flour, lemon peel,
baking powder, and salt. Set flour mixture aside. Melt the 3 ounces
white baking bar with 1/4 cup of the half-and-half, light cream, or
milk in a small heavy saucepan over very low heat, stirring
constantly till baking bar starts to melt. Immediately remove from
heat and stir till baking bar is completely melted and smooth. Stir
in remaining half-and-half, light cream or milk; cool. In a large
mixing bowl beat the margarine or butter with an electric mixer on
medium to high speed about 30 seconds or till softened. Add sugar and
vanilla; beat till combined. Add the egg yolks, one at a time,
beating till combined. Alternately add the flour mixture and the
white baking bar mixture, beating on low to medium speed after each
addition just till combined. Wash beaters. In a medium miffing bowl
beat the egg whites with an electric mixer on high speed till stiff
peaks form. Gently fold the egg whites into the batter. Spread batter
into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans.
Bake in a 350'F oven for 25 to 30 minutes or till a wooden toothpick
inserted near the center of cakes comes out clean. Cool cakes in pans
on wire racks for 10 minutes. Remove from pans. Cool cakes completely
on racks. In a small bowl combine the 1 cup berries and raspberry
liqueur, if using. Set aside till needed.
Prepare the White Chocolate Frosting. To assemble cake, place one
cake layer on a cake plate. Drain liqueur from berries, if using, and
drizzle liqueur over cake layer on plate. Stir jam to soften. Spread
jam, over cake layer. Top with one-third of the White Chocolate
Frosting. Spoon the 1 cup berries atop. Top the berries with
remaining cake layer. Frost top and sides with the remaining
frosting. Gently place the White Chocolate Curls on the frosting on
top of cake or all over top and sides of the cake. At this point, you
can carefully cover the cake loosely with, plastic wrap and chill,
for up to 24 hours. Just before serving, sprinkle cake with the 1/2
cup berries and sift powdered sugar lightly over cake, if desired.
Makes 10 servings.
White Chocolate Curls: Carefully draw a vegetable peeler across the
broad surface of two or three 2-ounce white baking bars (or a 4- to 6-
ounce chunk of white baking bar). This works best if baking bar is at
warm room temperature. Use immediately or carefully place on paper
towels in a covered storage container in a single layer. Store at
room temperature or chill.
White Chocolate Frosting
used for White Chocolate Fantasy Cake with Raspberry Filling
(Fix it just before frosting the cake.)
4 oz. white baking bar, chopped
1 1/2 cups whipping cream
1 Tbsp. cold water
1/2 tsp. unflavored gelatin
3 Tbsp. sugar
Chill a medium mixing bowl and the beaters of an electric mixer.
Place the white baking bar and 1/2 cup of the whipping cream in a
small heavy saucepan over very low heat, stirring constantly till
baking baking bar starts to melt.
Immediately remove from heat and stir till smooth. Cool completely.
In a 1-cup glass measure combine the cold water and unflavored
gelatin. Let stand for 2 minutes.
Place cup in saucepan of boiling water. Heat and stir till gelatin is
completely dissolved. In the chilled mixing bowl beat the remaining 1
cup whipping cream and sugar with the chilled beaters on medium speed
while gradually drizzling gelatin over the whipping cream mixture.
Beat till soft peaks form. Continue beating, gradually adding cooled
baking bar mixture till stiff peaks form.
Do not overbeat! Use immediately to frost cake. Makes about 2 1/2
cups frosting.
The Mayor's Inn:
Blueberry Puffed Pancake
1/4 C butter, melted
3 eggs
3/4 C flour
3/4 C milk
1 Tbsp of honey
Divide the melted butter into 3 individual ramekins. Place a dozen or
so blueberries into each ramekin. Combine the rest of ingredients &
beat until fluffy. Divide equally between the 3 ramekins. Bake at 425
until browned, approximately 20 to 25 minutes. Sprinkle with powdered
sugar & serve as quickly as possible. They will deflate after they
sit. You may double recipe as needed.