TIRAMISU

3 packages split ladyfingers

2 teaspoons espresso powder

1/3 cup Kahlua

1/2 teaspoon vanilla

2 tablespoons water

Brush ladyfingers with mixture of liquids and arrange along bottom and sides of a large glass serving bowl.  

2 8-ounce packages cream cheese

1/3 cup sour cream

1/4 cup whipping cream

Whip together in a bowl.

1/2 teaspoon salt

1/2 cup powdered sugar

3 tablespoons Kahlua

1 teaspoon vanilla

2 ounces grated semi-sweet chocolate 

In another bowl, whisk together.  Add to cream cheese mixture.

1 cup whipping cream

Whip in another bowl and fold into cream cheese mixture.

Spoon 1/3 of the mixture over ladyfingers.  Cover with more ladyfingers and another layer of cream cheese mixture.  Add third layer of lady fingers and cream cheese mixture.  Cover with whipped cream and grated chocolate.  Chill and serve.

STRAWBERRY RHUBARB DUMP CAKE

4 to 5 c. of cubed rhubarb (raw)

1 c. sugar

1 3-oz. pkg. strawberry Jell-O 

1 white cake mix 

1 1/4 c. water

1/2 c. melted butter

Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix. Bake in a 350 degree oven for 1 hour. Serve warm with vanilla ice cream, if desired.

SPICE POUND CAKE

– from How to Cook Everything by Mark Bittman

1/2 lb. (2 sticks) unsalted butter, softened, plus some for greasing the pan

2 c. (9oz.) cake or all-purpose flour

1 tsp. baking powder

pinch of salt

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/8 tsp. ground cloves

1 c. sugar

5 eggs, separated

2 tsp. vanilla extract (or bourbon)

Preheat the oven to 350 degrees.  Butter a 9 x 5-inch loaf pan.  Combine the flour, baking powder, salt, nutmeg, ginger, allspice, and cloves in a bowl and set aside.  Use an electric mixer to cream the butter until it is smooth.  Add about half the sugar and beat until it is well blended, then add the remaining sugar.  Beat until the mixture is light in color and fluffy in texture, scraping down the sides of the mixing bowl if necessary.  Beat in the egg yolks, one at a time.  Mix in the dry ingredients by hand just until smooth; do not over mix, and do not beat.  Add the vanilla and stir until blended.  Beat the egg whites until they hold soft peaks; fold them in gently but thoroughly.  Turn into the loaf pan and bake for about 1 1/4 hours, or until a toothpick inserted into the top comes out clean.  Let the cake rest in the pan for 5 minutes before inverting onto a rack.  Remove the pan, then turn the cake right side up.  Cool before slicing.  Store at room temperature, covered with waxed paper, for a day or two; you can gain a couple more days by wrapping in plastic, but at some loss of texture.

PUMPKIN CRUNCH CAKE

1 large can pumpkin

13 oz. evaporated milk

3 eggs, slightly beaten

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

1 c. sugar

1/2 tsp. salt

1 box yellow or spice cake mix

1 c. pecans or walnuts, chopped

3/4 c. butter, melted

Blend together all but the last 3 ingredients. Mix well. Pour the pumpkin mixture into a lightly greased 9 x 13-inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted margarine over all. Bake at 350 degrees for 50 minutes, or until it tests done. Serve plain or with ice cream or whipped cream.

MOLTEN CHOCOLATE CAKE

12 teaspoons plus 5 tablespoons sugar

8 ounces bittersweet (not unsweetened or semisweet) 

  chocolate, chopped

3/4 cup unsalted butter

3 large eggs

3 large egg yolks

1 tablespoon all purpose flour

Generously butter eight 3/4-cup soufflé dishes or custard cups.  Sprinkle inside of each dish with 1 1/2 teaspoons sugar.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth.  Remove from heat.  Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.  Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.  Fold in flour.  Divide batter among soufflé dishes.  (Can be made 1 day ahead.  Cover with plastic; chill.  Bring to room temperature before continuing.)

Preheat oven to 425 degrees.  Place soufflé dishes on baking sheet.  Bake cakes uncovered until edges are puffed and slightly cracked but center 1-inch of each moves slightly when dishes are shaken gently, about 13 minutes.  

Serve immediately, topped with ice cream, if desired.

HEAVENLY SPIRITS CAKE

1 box Duncan Hines yellow cake mix

1 small and 1 large box chocolate pudding mix

4 eggs at room temperature, beaten

1 cup oil

1/2 cup Kahlua

1/2 cup vodka

1 container store-bought chocolate-fudge icing

Preheat oven to 350 degrees. In large mixing bowl, combine the cake mix, chocolate pudding mixes, and the eggs.  Mix until creamy.  Add the oil, Kahlua, and vodka, and swirl it around until there are no lumps.  Pour mixture into a well-oiled, 8-cup Bundt pan and bake for about 45 minutes.  Take it out of the oven and allow to sit for a minute; flip it out onto a serving plate.  While the cake is still hot, open the can of frosting and spread it on the cake.  It will melt into the cake and the result will be absolutely heavenly.

GLAZED LEMON CAKE

1/2 pound unsalted butter, softened

2 cups sugar

3 eggs

3 cups, unbleached all-purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 tightly packed tablespoons grated lemon zest

2 tablespoons fresh lemon juice

Lemon Glaze – recipe below

Preheat oven to 325 degrees.  Grease a 10-inch tube pan.  Cream butter and sugar until light and fluffy.  Beat in eggs, one at a time, blending well after each addition.  Sift together flour, baking soda and salt.  Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients.  Add lemon zest and juice.  Pour batter into prepared tube pan.  Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean. Cool cake in the pan, set on a rack for 10 minutes.  Remove cake from pan and spread on glaze at once, while cake is still hot.

LEMON GLAZE

1 pound confectioners’ sugar

7 tablespoons unsalted butter, softened

3 tightly packed tablespoons grated lemon zest

1/2 cup fresh lemon juice

Cream sugar and butter thoroughly.  Mix in lemon zest and juice; spread on warm cake.

GRAPEFRUIT YOGURT CAKE

Adapted from Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again by Ina Garten

1 1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

1 c. plain whole-milk yogurt

1 c. plus 1 tbsp. sugar

3 extra-large eggs

3 tsp. grated grapefruit zest (approximately one large grapefruit)

1/2 tsp. pure vanilla extract

1/2 c. vegetable oil

1/3 c. freshly squeezed grapefruit juice

For the glaze:

1 c. confectioners’ sugar

2 tbsp. freshly squeezed grapefruit juice

Preheat the oven to 350 degrees. Grease an 8 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.  Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 c. sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.  Meanwhile, cook the 1/3 c. lemon juice and remaining 1 tbsp. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.  When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.  For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

FIRECRACKER CAKE

1 box white cake mix

1/2 c. red, white, and blue sprinkles (2 ounces)

Cool Whip

Fresh strawberries

Fresh blueberries

 

Prepare cake mix as directed on the box.  Gently stir sprinkles into prepared cake batter with about ten strokes of the spoon; pour into a 13 x 9-in. pan and bake according to directions on the box.  After cake has cooled, frost top with Cool Whip.  Decorate frosted top of cake with alternating stripes of sliced strawberries and whole blueberries, leaving stripes of white in between each row.  Keep cake refrigerated until serving, and refrigerate leftovers.

DEB’S CAKEROLL

6 egg whites (room temperature)

3/4 cup sugar

6 egg yolks

1/3 cup unsweetened cocoa

1 1/2 teaspoons vanilla extract

dash of salt

confectioner’s sugar

Filling:

1 1/2 cup heavy cream, chilled

1/2 cup confectioner’s sugar

1/4 cup unsweetened cocoa

2 teaspoons instant coffee powder

1 teaspoon vanilla extract

optional flavor additions – Kahlua, Amaretto, Grand Marnier, etc.)

Grease bottom of a 15 1/2 x 10 1/2 x 1-inch jelly roll pan; line with waxed paper; grease lightly.  Preheat oven to 375 degrees.  In a large electric mixer bowl at high speed, beat egg whites just until soft peaks form when the beater is slowly raised.  Add 1/4 cup sugar, 2 tablespoons at a time, until stiff peaks form when beater is slowly raised.  With same beaters, beat yolks at high speed, adding remaining 1/2 cup sugar, 2 tablespoons at a time.  Beat until mixture is very thick - about 4 minutes.  At low speed, beat in cocoa, vanilla and salt, just until smooth.  With wire whisk or rubber scraper, using an over-and-under motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended (no egg white should show.)  Spread evenly in pan.  Bake 15 minutes, just until surface springs back when gently pressed with fingertip.  Sift confectioner’s sugar, in a 13 x 10-inch rectangle, on clean linen towel.  Turn cake out on sugar; lift off pan, peel paper off cake immediately.  Roll up, jelly roll fashion, starting with the short end, towel and all.  Cool completely on a rack, seam side down - at least 1/2 hour.  To make the filling, combine ingredients in a medium bowl.  Beat with electric mixer until thick and then refrigerate.  Unroll cake; spread with filling to 1” from edge; re-roll.  Place seam side down on a large plate or tray.  Cover loosely with foil.  Refrigerate 1 hour before serving.  To serve:  sprinkle with confectioner’s sugar and decorate if desired.  Serves 10.

DEATH BY CHOCOLATE

1 Duncan Hines Devil’s Food Cake Mix

1 Large Box Instant Chocolate Pudding Mix

1 Large Carton Cool Whip

8-10 Heath or Skor Candybars

Bake cake according to directions on box (I use a sheet cake pan.)  Cool and cut into 1” squares.  Mix pudding according to package directions.  Place candy bars in a large ziploc bag and break up with a mallet.  Assemble in the following order in a large clear glass bowl:  1) a layer of cake squares - jumbled up; 2) a few spoonsful of pudding; 3) chucks of candybar; and 4) a few spoonsful of Cool Whip.  Repeat layers until all ingredients are used.  Top with Cool Whip and a sprinkle of candybar.  Cover with plastic wrap and refrigerate until ready to serve.  Best if made early on the day to be used.  Adjust amounts of ingredients to suit your own taste!

BUTTERMILK POUND CAKE

(What to do with leftover buttermilk!)

3 c. sugar 

1 c. shortening 

5 eggs 

3 c. sifted flour 

1/4 teaspoon baking soda 

pinch of salt 

1 c. buttermilk 

2 tsp. vanilla extract

2 tsp. almond extract

2 tsp. lemon extract

Preheat oven to 325 degrees.  Grease and flour tube pan or Bundt pan.  Cream sugar and shortening with mixer; then add eggs, one at a time, until blended. Combine flour, soda and salt; add alternately with the buttermilk. Add flavorings.  Pour into tube pan or Bundt pan.  Bake 1 1/2 hours.

BOSTON CREAM PIE CHEESECAKE

1 pkg. (1-layer size) yellow cake mix

3 pkg. (8 oz. each) cream cheese, softened

3/4 c. granulated sugar

2 tsp. vanilla, divided

3 eggs

3/4 cup sour cream

2 squares unsweetened baking chocolate

3 tbsp. milk

2 tbsp. butter or margarine

1 c. powdered sugar

Grease bottom of 9-inch springform pan.  Prepare cake mix as directed on box; pour batter evenly into springform pan.  Bake at 325 degrees for 25 minutes, if using a silver springform pan.  Bake at 300 degrees for 20 minutes, if using a dark nonstick springform pan.  Cool.  Beat cream cheese, granulated sugar and 1 tsp. vanilla with electric mixer on medium speed until well blended.  Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.  Blend in sour cream; pour over cake layer.  Bake at 325 degrees for 40-45 minutes, or until center is almost set, if using a silver springform pan.  Bake at 300 degrees for 40-45 minutes or until center is almost set, if using a dark nonstick springform pan.  Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Place chocolate, milk, and butter in medium microwavable bowl.  Microwave on high 2 minutes, or until butter is melted, stirring after 1 minute.  Stir until chocolate is completely melted.  Add powdered sugar and remaining 1 tsp. vanilla; mix well.  Spread over cooled cheesecake.  Refrigerate for 4 hours or overnight.

PECAN PRALINE COFFEE CAKE

1 box butter pecan cake mix

1 can coconut pecan frosting

4 eggs

3/4 cup vegetable oil

1 cup water

1 cup chopped pecans

Preheat oven to 350 degrees.  Spray a 9 or 10-inch Bundt pan with non-stick cooking spray.  Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.  Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.  Bake at 350 degrees for about 50 minutes, or until a toothpick comes out clean.  Cool and remove from pan.

STRAWBERRY RHUBARB PUDDING CAKE

¼ cup water
1 ½ tsp. cornstarch
1/3 cup plus ½ cup sugar
2 cup chopped fresh rhubarb stalks (10 oz.)
1 cup chopped fresh strawberries (5 oz.)
1 cup all-purpose flour
1 3/4 tsp. baking powder
½ tsp. salt
1 large egg
½ cup whole milk
½ cup unsalted butter, melted and cooled slightly
1 tsp. pure vanilla extract

Put oven rack in middle position and preheat oven to 400 degrees. Butter an 8-in. square glass or ceramic baking dish. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan; stir in rhubarb. Bring to a simmer, stirring constantly; simmer, stirring occasionally, for 3 mins. Remove from heat and stir in strawberries. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl. Whisk together egg, milk, butter, and vanilla in a large bowl; whisk in flour mixture until just combined.
Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 mins. Cool in pan on a rack 5 mins. before serving. Serves 6-8.

BUTCH'S FAVORITE FRESH APPLE CAKE

3 eggs
1 1/2 cups sugar
1 cup oil
2 1/2 cups flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 cups diced, peeled apples
1/2 cup coconut
1/2 cup nuts, chopped

Preheat oven to 350 degrees. Grease and flour 9 x 13-in. pan. Blend eggs, sugar, oil and vanilla in a large bowl. Mix flour, salt, soda and cinnamon together in second bowl. Toss apples, coconut and chopped nuts in a third bowl. Add flour mixture to egg mixture, alternating with apple mixture. Pour batter into prepared pan and bake for 50 minutes. Cool completely before icing.

Icing for Apple Cake
1/2 cup butter
1 cup brown sugar
6 tbsp. cream
1 box powdered sugar

In a saucepan, cook butter and brown sugar over medium heat for 3-4 minutes. Add cream and powdered sugar. Mix well and spread over apple cake.