Cakes
(all cakes)
COCO�S
12-LAYER CAKE
Here is a cake recipe from here in North Carolina. It is particular to the Lumbee Indian tribe in Eastern North Carolina. The Lumbees are descendents of English settlers and the Cherokee.
The icing will stay a little thin, which helps to fill the layers, but it's easier to chill the stacked cake before frosting the outside. Keep the icing thin between the layers and on the outside of the cake. When finished, cut the cake in very thin slices, no more an inch wide.
Icing:
3� (4-ounce) bars Baker's sweet chocolate
� cup (1 stick) margarine
2-5 oz cans evaporated milk
3 cups sugar (see note)
Cake:
1 cup (2 sticks) margarine (see note)
2 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon yellow food coloring (optional, but traditional)
4 cups self-rising flour, preferably a low-protein flour like Red Band or White Lily
PLACE chocolate and � cup margarine in a double boiler over simmering water (or use a mixing bowl set over a pan with no space around it). Stir together until melted. Stir in evaporated milk and sugar. Cook, stirring often, until sugar is completely dissolved and consistency is creamy, about 10 minutes. (When you lift a spoon of the mixture, it shouldn't look gritty.) Reduce heat to low and let cook 15 to 20 minutes, stirring occasionally.
REMOVE from heat and let the icing stand 2 to 3 hours to cool, stirring occasionally. It should thicken slightly as it stands.
BEAT 1 cup margarine and 2 cups sugar in bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, and beating well after each. Beat in vanilla and food coloring, if using. Stop mixer, add flour and 1 cup water. Beat until combined.
HEAT oven to 350 degrees. Using metal pie plates, grease each plate with shortening.
ADD � cup batter to each pan and spread thinly but evenly with a rubber spatula. Place in oven and bake until top is dry but edges aren't brown. (The recipe says that the layers only take a couple of minutes, but I found that mine took about 7 minutes.)
REMOVE layers and let cool on a rack. Continue baking layers until you have at least 12. (As my layers cooled, I moved them to wax paper to make room for more layers to cool on the racks.)
PLACE one layer on a cake plate, bottom side up. Spread with a thin layer of icing. Top with the next layer, bottom side up. Continue icing and stacking. To keep the layers even, match any uneven layers. If your cake starts to tilt, you could use bamboo skewers, although I had no trouble with tilting.
SAVE about 1� cups of icing to thinly cover the top and sides of the cake.
SLICE very thin with a long knife to serve.
NOTE: The recipe makes the cake with margarine. Make sure you get a margarine that is labeled for use in baking, rather than a spread. I use unsalted butter though. Getting the sugar to dissolve is important for the icing; Pillsbury sugar is the best because it dissolves easier.
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ZIG�S
ANNIE FANNIE�S EASY APPLE COFFEE CAKE
1 pkg. Duncan Hines yellow cake mix
1 sm. pkg. vanilla instant pudding
4 eggs
1 cup sour cream
� cup cooking oil
1-2 apples sliced thin (she uses only one)
1 cup sugar (she uses more)
2 tablespoons cinnamon
� cup chopped walnuts
Mix cake mix and vanilla pudding first and add a few dashes of cinnamon.
Then add remaining ingredients of eggs, sour cream and oil.
Mix well for 5 minutes.
Mix sugar, cinnamon and walnuts together in a separate bowl
Peel and slice the apples.
Grease and sugar tube/bundt pan.
Put � of cake mix in pan.
Sprinkle cinnamon/sugar/nut mix over cake mix.
Add a layer of sliced apples.
Sprinkle cinnamon/sugar/nut mix over apples.
Pour in balance of cake mix and follow with the cinnamon mix, apples, and cinnamon mix again.
Bake at 350 degrees for one hour and remove from pan right after taking it out of the oven.
Cover with foil and this will cause a glaze on top of cake.
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CEDAR*�S
CARROT CAKE
� cup corn oil
1 cup of sugar
1� cups of organic unbleached flour
3 eggs
� tsp salt
1 1/3 tsp of baking soda
1� fresh ground cinnamon
� tsp of fresh nutmeg
2 cups of freshly grated carrots
ICING
8 oz package of cream cheese (goat�s cream cheese if available) at room temperature
� cup of unsalted butter at room temperature
2� cups of icing sugar
2 tsp vanilla (real, if you have it)
1 handful of chopped walnuts
Cake: Beat oil, sugar together and add eggs one at a time, beating well after each egg. Combine dry ingredients and add to egg mixture. Beat all together until well blended. Fold in carrots. Bake 1 hour at 350 in a 9 by 13" pan that has been greased.
Icing: Soften cheese and add butter, beat well. Add sugar, vanilla and beat again. Spread on cool cake and sprinkle walnuts over top. (You can also add raisins or walnuts directly into cake batter during mixing.)
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AMBROSIA�S
LIQUOR CAKES
This is a pretty basic recipe that has endless possibilities.
*This recipe is for one 2-layer Kahlua Chocolate Cake*
What you'll need:
2 boxes of cake mix (I use Duncan Hines)--don't forget to get the ingredients the cake mix calls for--eggs and oil)
2 containers of frosting (again, I prefer Duncan Hines)
1 small to medium sized bottle of Liqueur (in this case, Kahlua)
Chocolate chips (I use Hershey's mini-kisses) (1 or 2 bags, depending on how much you want to put on the cake...they're for garnish)
Anything else you want to use as garnish (like strawberries- note: the juice leaks out onto the cake...so be careful with these).
Time to make the cake!
This is really easy. Just follow the directions on the cake mix box carefully (don't let yourself forget anything important like the eggs).
Bake the cake until it's done (insert a clean toothpick into the middle of the cake...if it comes out clean, it's done).
Let it cool for about an hour, and then take the cake layers out of the cake pans.
Put the first cake layer on the cake round, and shave the top of the cake off (you want to take the shiny part of the top of the cake off, to expose the porous bread like part of the cake...this will allow the liqueur to sink in).
Take a straw and poke little holes in the top of the cake... (not TOO many, you don't want the cake to fall apart).
Take the Kahlua (use a bar pourer for the bottle if you have one...this will make it so, not too much liqueur comes out), slowly pour the it all over the layer, making sure to get the wholes you made. Put as much as you like, but not so much that it will cause the cake to collapse from being too wet (don't forget, this is your bottom layer...it WILL collapse if there's too much. I recommend putting just a little on this layer).
Wait about 10 minutes for the cake to allow the Kahlua to sink in and then frost that layer.
Put the second layer on top of the first and repeat steps 3 through 6.
Frost the rest of the cake.
Garnish the outside with chocolate chips (I like to put them all around the cake), you can also garnish the top with strawberries or whatever you think would taste good with Kahlua and chocolate.
You are now finished with your addictive liquor cake! Serve carefully!
Use your imagination if you don't like Kahlua...the possibilities are endless! Be creative!
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LEDAZAN�S
SOUR CREAM CHOCOLATE CHIP CAKE
Ingredients:
CHOCOLATE CHIPS: 6 oz. bag of semi-sweet chocolate morsels
BUTTER: � lb. (2 sticks)
SUGAR: 2 cups; � cup
EGGS: 4
FLOUR: 3 cups; extra to dust bottom of pan
SOUR CREAM: 1 pint (1 lb.)
BAKING POWDER: 2� teaspoons
BAKING SODA: 2� teaspoons
VANILLA EXTRACT: 2� teaspoons
GROUND CINNAMON: 2 teaspoons
1. Let butter soften *slightly*. Cream butter and 2 cups of sugar together in a large bowl. (Roll over and over and smush with a spoon until all sugar is rolled and absorbed into the butter).
2. Add the eggs, vanilla extract and sour cream to the bowl with the butter-sugar mixture. Mix with an automatic mixer until well blended.
3. In a separate, smaller bowl: sift flour, baking powder and baking soda together; mix.
4. Add flour-baking powder-baking soda mixture to first bowl (the big bowl). Mix it all together with the mixer.
5. In a separate, even smaller bowl: combine � cup sugar and 2 teaspoons cinnamon. Mix with a spoon.
6. Add half the cinnamon-sugar mixture to the big bowl with the cream batter in it. Mix with mixer. Adding some cinnamon-sugar should give the batter a nice brown color. * Save the other half of the cinnamon-sugar mixture to sprinkle on the top of the cake before baking *.
7. Fold about � bag of the chocolate chips into the batter. Don't use the mixer anymore. * For an extra chocolatey cake, use extra chips, about a cup, total.*
8. Grease the baking pan (use a 13" by 11" pan) well with butter, including the sides of the pan. Sprinkle flour liberally atop butter-grease to prevent cake from sticking.
9. Sprinkle the remaining � bag of chocolate chips atop cake, along with remaining cinnamon-sugar mixture. Bake at 350 degrees for about an hour. Baking time may be less, depending on your oven. Keep checking by poking the cake with a toothpick; you don't want the cake to dry out. If it comes out clean, the cake is done.
10. Enjoy! This cake freezes beautifully, also.
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BB�S
SULTANA SCONES
My mum used to make these every Sunday when I was little and we used to have them for tea with homemade strawberry jam. I hope I�m going to be that kind of mum.
500g self raising flour
125g unsalted butter (at room temperature)
100g sultanas
300 ml milk, plus extra for brushing
Heat up the oven, because it needs to get really hot (220 C).
Sift flour into a mixing bowl, add butter and rub together with fingertips until the butter has disappeared.
Add sultanas and stir. Make a well in the centre of the mixture, pour in the milk and stir with a palette knife until blended.
Turn out onto a lightly floured surface and knead for 2-3 minutes. Roll out to 2.5 cm (or about 1 inch) deep, cut out into circles (you can use a glass if you don�t have a cutter) and place on a floured baking sheet. Brush the tops with milk and bake for 10-12 minutes.
Allow to cool on a rack if you have one and serve with butter or cream and jam.
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ZIG�S
WHITE CHOCOLATE RASPBERRY CAKE
Frosting
1 can Pillsbury Vanilla Creamy Supreme Frosting
3 oz. white baking bar or vanilla-flavored chips or candy coating, melted
1 teaspoon vanilla
1 (8 oz.) container frozen Cool Whip, thawed
Cake
1 pkg. Pillsbury Moist Supreme White Cake mix
1� cups water
1/3 cup oil
1 teaspoon vanilla
2 eggs
3 oz. white baking bar or vanilla-flavored chips or candy coating, melted
Raspberry Layer
1-2 small jars of raspberry preserves - preferably without seeds
Garnish
White chocolate chips
Raspberries - fresh or frozen (thawed) in their own juice
In large bowl, beat vanilla frosting at medium speed, gradually adding 3 oz. melted white baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate.
Heat oven to 350 F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients except white baking bar at low speed until moistened; beat 2 minutes at high speed. Gradually beat in 3 oz. melted white baking bar until well blended. Pour batter into greased and floured pan.
Bake at 350 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
Spread raspberry preserves as evenly as possible, to desired thickness (I used a lot!). Refrigerate for an hour or so to let it "gel".
Frost cake. Garnish with white chocolate chips. Store in refrigerator. Let stand at room temperature 10 minutes before cutting. Serve raspberries on the side, or poured over cake.
15 servings
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