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Chocolate Raspberry Cake

1/2 cup unsweetened Dutch processed cocoa powder 3/4 cup cake flour
1 cup sugar 1/4 teaspoon salt
1/4 teaspoon baking powder 8 eggs, separated
1/3 cup vegetable oil 1 teaspoon vanilla
1 cup seedless raspberry jam CHOCOLATE WHIPPED CREAM FROSTING

Makes 9-inch three-layer cake

Bake at 350 degrees for 15 to 18 minutes.

Preheat oven to moderate (350 degrees). Grease three 9-inch round cake pans.

Line bottoms with waxed paper circles. Dust sides with flour; tap out excess.

Stir together 3/4 cup flour, 1/4 cup sugar, cocoa powder, salt and baking powder

in medium bowl. Beat together egg yolks, 1/2 cup sugar and oil in large bowl

until thick and pale yellow. Beat in vanilla. Beat egg whites with clean beaters

in medium bowl until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon

at a time, beating until stiff, but not dry, peaks form. Sift one-third of flour

mixture over egg yolk mixture and add one-third of egg whites; gently fold

until combined. Repeat with remaining flour mixture and egg white mixture in

2 more additions. Divide batter equally among the three pans. Bake in preheated

moderate oven (350 degrees) for 15 to 18 minutes or until wooden pick inserted

in centers comes out clean. Loosen cakes from sides of pans with thin knife.

Immediately invert cakes onto wire racks to cool completely. Remove waxed paper.

Place one cake layer on serving plate. Spread top with half the raspberry jam.

Spread about 2/3 cup frosting over jam. Stack second layer on top of first.

Spread with remaining jam and about 2/3 cup frosting. Place third layer on top.

Frost top and sides with remaining frosting. Refrigerate.

MAKE-AHEAD TIP:

The cake can be made a day ahead and refrigerated, covered.

Chocolate Whipped Cream Frosting

A rich frosting, good on practically anything.

Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.

3 semisweet chocolate squares, (1 ounce each) 2 tablespoons unsalted butter
1/3 cup heavy cream 1 1/4 cups heavy cream
2 tablespoons confectioners' sugar, (10X) 1 teaspoon vanilla

Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot,

not boiling water; stir until smooth. Cool completely. Beat together the remaining 1 1/4 cups

heavy cream, 10X sugar and vanilla in medium bowl just until soft peaks begin to form.

Do not over beat or frosting will become grainy. Fold one-third of the whipped cream into the

chocolate mixture just until combined. Fold the chocolate mixture into the remaining

whipped cream just until combined.

Apple Spice Cake

2 1/4cups flour 1t baking soda
1t baking powder
1/4 t salt
1/2 t ginger
1 t cinnamon
1/4 t nutmeg
1/2 cup sugar
1/4 cup unsweetened applesauce
1 cup buttermilk
3 egg whites
1/2 teaspoon vanilla
1/2 cup raisins
2 apples, pared, peeled, chopped

Combine flour, baking powder and soda, and salt. set aside.

In another bowl, mix the applesauce, sugar and spices.

Add milk, vanilla and egg whites. Mix well.

Stir in flour mixture just until combined.

stir in apples and raisins.

pour into sprayed 7x11" pan and bake at 350 F for 25-30 minutes.

    Banana Cake

    2 1/4 c. sifted cake flour 6 T. vegetable oil
    5 T.all-purpose flour 3/4 c. lightly packed brown sugar
    1 1/2 t. baking powder 3/4 c. granulated sugar
    3/4 c. mashed very ripe bananas 1 t. vanilla
    1/2 t. salt 3 large eggs
    1c.&2T. buttermilk
    1 1/4 sticks unsalted butter

    1. Preheat oven to 3500 F. grease a 13x9-inch baking pan lightly with oil or butter

    2. Sift both flours together with baking soda and salt. set aside

    3. in another bowl stir buttermilk and bananas together

    4. cream in butter and oil and both sugars until light and fluffy

    5. add eggs one at a time and beat well

    6. start adding the dry ingredients 1/3 at a time mixing well between.

    7. Pour in to prepared pan and bake on center rack of oven for about 30 to 35 minutes

    8. place on rack to cool

    this is great with cream cheese frosting.

    Chocolate Mayonnaise Cake
    2 cups allpurpose flour 2/3 cup unsweetened cocoa
    1&1/4 t. baking soda 1/4 t. baking powder
    3 eggs 1&2/3 cups sugar
    1 t. vanilla 1 cup mayonnaise
    1/3 cup water

    Grease and flour the bottoms of 2 9x1&1/2 inch round cake pans. In a bowl combine first four ingredients and mix well set aside. In another bowl beat eggs, sugar and vanilla on high for three minutes or until creamy.Reduce speed to low beat in mayonnaise until blended. add flour mixture and water alternately until all blended. Pour into Pans bake at 350 for 30 to 35 minutes. or until cake springs back when lightly touched in center.

    Peppermint Cake
    2&1/4 cups all purpose flour 2t. baking powder
    1t. salt 1/2t. baking soda
    1&1/2 cups granulated sugar 2T. margarine
    1/2 cup applesauce 1/2 cup skim milk
    4 egg whites 1t. vanilla extract
    Peppermint Frosting
    1&1/2 cups granulated sugar 1/4 cup water
    2 egg whites 1/4 t cream of tartar
    1/2t Peppermint extract 1/2 ounce crushed starlight candies

    to prepare cake in a medium bowl, combine flour, baking powder, salt, and baking soda. In a large bowl beat together sugar and margarine until blended. whisk in applesauce,milk egg whites and vanilla. add flour mixture and stir until well blended. bake at 375 for 35 to 40 minutes.

    To prepare frosting In the top of a double boiler whisk together 1&1/2 cups sugar water and egg whites and cream of tartar. cook, whisking occasionally over simmering water 4 minutes or until mixture is hot and sugar is desolved. remove from heat and stir in Peppermint extract.beat with electric mixer on high for 3 minutes or until mixture forms stiff peaks frost cake and sprinkle with crushed candy.

    Individual Cherry Cheesecakes

    12 nilla wafers 2 8oz pkg s. cream cheese softened
    3/4 cup sugar 2 eggs
    cherry pie filling

    Place 1 wafer in the bottom of each of 12 paper lined muffin-pan cups, set aside

    in a large bowl, with an electric mixer at med. speed beat cream cheese, sugar

    and eggs until light and fluffy. Spoon mixture into each cup filling 2/3 full.Bake

    at 350 for about 30 minutes. Turn off oven open door slightly let cool for 30

    minutes. remove from oven cool completely top with pie filling. chill and serve.

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    This page last edited on april 25 1998