Ingredients:
2 C. Flour
2 C. Sugar
1 1/2 C. Miniature marshmallows
1/2 C. Shortening
1/2 C. Margarine
3 T. Cocoa
1 C. Coca-Cola
1/2 C. Buttermilk
1 t. Baking Soda
2 Eggs, beaten
1/2 C. Margarine
3 T. Cocoa
6 T. Coca-Cola
1 Lbs. Powdered Sugar
1 C. Pecans, chopped
Procedure:
Grease and flour a 13 by 9 inch cake pan
Sift together flour and sugar, stir in marshmallows and set aside
Bring to a boil, shortening, margarine, cocoa and Coke. Remove from
heat and pour over dry ingredients
Stir in buttermilk, baking soda and eggs
Bake in a preheated 350°F oven for 45 minutes or until done. Cool
30 minutes before frosting cake
To prepare the frosting bring margarine, cocoa and Coke to a boil.
Boil for minute, remove from heat and gradually add sugar
Stir in pecans
Notes:
Marshmallows may be chopped or miniature.
Do not beat this cake mixture
Pepsi cola can be used in place of the coke
Ingredients:
5 Eggs, separated
1/4 C. Sugar
1 T. Lemon juice
3/4 C. Sugar
1 C. Flour
1/4 t. Salt
8 oz. Cream cheese, softened
1/2 C. Confectioner's sugar
1 C. Heavy cream
2 T. Cherry jelly
1/4 t. Almond extract
1 qt. Black cherries, pitted
1/2 C. Claret
1 C. Sugar
3 T. Cornstarch
1/4 t. Cinnamon
1/4 t. Ground cloves
1/2 t. Lemon juice
Procedure:
To make the Cake, beat the egg whites until they stand up in soft
peaks. Beat in the 1/4 cup of sugar a tablespoon at a time
Without washing the beater, beat the egg yolks with the lemon juice
until thick and lemon coloured. Gradually beat in the 3/4 cup of sugar
Pour the yolk mixture over the beaten egg whites and fold them
together gently with a spoon or spatula until well blended
Sift the flour and salt together and fold into the egg mixture
Spoon the batter into two unbuttered 9 inch layer pans. Cut through
the batter gently several times to break any large air bubbles
Bake in a preheated 350°F over for about 30 minutes. Test by
pressing lightly with a finger. If the cake springs back, it is done
Invert onto a wire rack and let cool
To make the cream cheese filling, cream the confectioner's sugar and
cream cheese together; add the heavy cream, cherry jelly and almond
extract and beat until thick
To make the cherries jubilee filling, dissolve 1 cup sugar in the
claret and pour over the cherries. Let stand for several hours
In a small bowl, mix the cornstarch with 3 tablespoons of the cherry
juice
Heat the cherries in a sauce pan to the boiling point. Lower heat and
stir in cornstarch mixture. Simmer, stirring constantly until thickened
Remove from heat, add spices and lemon juice and allow to cool.
To assemble the cake, place one layer of sponge cake on a cake platter
and spread a layer of cream filling about 3 inches wide around the
perimeter of the top of the cake
Cut out the center (in a heart shape if you are using heart-shaped
pans) of the other layer, leaving a 3-inch border. Put aside the center
piece you cut out
Place the layer with the cut out center on top of the other and press
down to make the layers stick together
Decorate by placing a paper doily on top of the cake and sifting
confectioner's sugar over the doily. Carefully remove the doily and fill
the center of the cake with the Cherries Jubilee filling
Notes:
This cake can be served whole on a buffet table, or portioned and
garnished individually
Can be garnished with whipped cream, cherries, mint, etc.
Ingredients:
Butter or margarine
Ground nuts
4 Eggs, separated
2 Lbs. Lowfat ricotta cheese
1/2 C. Sugar
1/3 C. Flour
1/4 t. Almond extract
1/4 t. Vanilla extract
1/4 t. Salt
1/2 t. each: Orange and lemon rinds
2 Tbs. Lemon juice
Procedure:
Butter a 10 inch springform pan, then dust lightly with flour, fine
ground nuts, or ground almonds
Beat the egg whites until the form stiff peaks but not dry. Set aside
Without cleaning the beaters, beat together ricotta, sugar, flour,
extracts, salt, rinds and juice in a large bowl
Gently fold in the beaten egg whites. Transfer to the prepared pan
Bake in a preheated 375°F oven for about 50 minutes, or until set
in the center. Cool completely before serving
Serve and garnish
Notes:
Garnish with whipped cream, fresh fruit or berries, mint, etc.
Ingredients:
Coconut
Chopped nuts
1 Chocolate Cake
8 oz. Cream cheese
2 oz. Butter, melted
3 1/2 C. Powdered sugar
Procedure:
In a 9 by 13 inch pan, put a good layer of coconut and chopped nuts
that have been mixed together
Prepare cake batter according to the directions; pour cake mix over
coconut and nut layer
Beat the cream cheese with melted butter; stir in powdered sugar. Then
swirl this mixture into cake mixture
Bake at the temperature recommended in cake recipe. Test with
toothpick for doneness
Let cool in pan
Serve and garnish
Notes:
When swirling the cream cheese mixture into the cake, it should be
done with a few swift stroke. The final product should have a marble
effect, done not over mix.
Can be garnished with whipped cream, chopped nuts, mint, etc.
Sprinkle with powdered sugar just before serving.
Ingredients:
1 C. Butter
1 1/2 C. Sugar
3 Eggs, separated
2 C. Flour, sifted
1 t. Baking powder
1 t. Baking soda
1/2 t. Salt
1 C. Sour cream
1 t. Grated orange peel
1/2 C. Chopped walnuts
2 T. Sugar
1/4 C. Orange juice
1/3 C. Amaretto
Procedure:
Cream butter and 1 1/2 cups sugar until light and fluffy
Beat in egg yolks one at a time
Fold in beaten egg whites
Sift together flour, baking powder, baking soda and salt, and add to
batter a little at a time, alternating with sour cream. Stir until smooth
Mix in grated orange peel and walnuts and pour into a buttered 9 inch
tube pan
Bake for 50 minutes in a preheated 350°F oven
Mix remaining sugar with orange juice and Amaretto and spoon over cake
as soon as it comes out of oven
Cool before removing from pan
Notes:
This cake can be finished with an icing of your choice