Vanilla & Chocolate Swirl Cake

Ingredients:
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
3 eggs
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda, divided
1/2 teaspoon salt
1 cup buttermilk or sour milk
1 cup chocolate syrup
1 cup sweetened coconut flakes

Directions:
* Heat oven to 350* F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.

* Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.

* Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining batter; pour chocolate batter over vanilla batter in pan; do not mix.

* Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack to cool completely. Glaze or frost as desired. 20 servings.

Peanut Butter Cake

If you have children that love peanut butter sandwiches
you will please them with this delicious easy cake

1/2 cup butter, softened
1-1/4 cups sugar
1/2 cup peanut butter chips, melted
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking sida
1/2 teaspoon baking pweder
1/4 teaspoon salt
1-1/2 cups milk

Peanut Butter Frosting:

1 cup peanut butter chips, melted
1 package )8-ounces) cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
2 to 3 tablespoons milk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add melted peanut butter chips; mix well. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with milk.

Pour into two greased and floured 9-inch round baking pans. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat the melted chips, cream cheese, vanilla and salt until light and fluffy. Add powdered sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

Coconut Almond Cake

Shredded coconut and almond paste give this cake
a rich texture and taste, and a little decoration
can add a light, festive look.

Ingredients:
7-ounce package almond paste, grated
1 cup sugar
1/2 cup butter, room temperature
6 large eggs
1/2 teaspoons coconut extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened, shredded coconut flakes
1/2 cup coconut milk

For Sweetened Whipped Cream Frosting:
1-1/4 cups heavy (whipping) cream
1/4 cup powdered sugar
Beat cream until rothy. Add sugar and beat until cream will hold firm peaks.

Preheat oven to 3258 F. Grease and flour pan.

Beat grated almond paste and sugar on low speed until combined into small crumbs. Add butter and beat on high until well mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.

In a medium-sized bowl whisk together flour, baking powder and salt. Add coconut flakes and mix until combined. Add coconut milk and flour mixture to almond-paste mixture. Mix on low speed until just combined. Pour batter into prepared pan.

Bake 45 to 48 minutes or until toothpick inserted near center pulls out clean.

Cool pan on wire rack for 10 minutes and unmold ring. Cool cake completely. Frost with sweetened whipped cream frosting with sweetened whipped cream frosting, or favorite frosting. For an extra pretty presentation divide cake in half, and frost middle, top and sides of cake.

Decorate with tiny, pastel-colored candy flowers, or garnish with extra shredded coconut, as desired. For Easter...circle the cake plate with miniature colored- marzipan eggs.

Maple Walnut Torte

Ingredients:
4 cups walnuts
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated
3/4 cup sugar
2 tablespoons salad oil
2-1/4 teaspoons imitation maple flavor
3 cups heavy or whipping cream
1/4 cup powdered sugar

1 In blender at medium speed or in food processor with knife blade attached, finely grind 3 cups walnuts with flour, baking powder, and salt. (If using blender, blend ingredients in batches.)

2 Preheat oven to 350* F. Grease two 9-inch round cake pan; line bottoms of pans with waxed paper; grease waxed paper.

3 In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissovles and whites stand in stiff peaks.

4 In large bowl, using same beaters and with mixer at high speed, beat egg yolks, salad oil, and remaining 1/2 cup sugar until very thick and lemon-colored, about 5 minutes. Add 1 teaspoon imitation maple flavor; beat until blended. With rubber spatula or wire wisk, gently fold nut mixture and beaten egg whites into yolk mixture just until blended.

5 Spoon batter into pans, spreading evenly. Bake 20-25 minutes until top of cake springs back when lighty touched with finger. Loosen edges of cakes from sides of pans; invert cakes onto wire racks and peel off waxed paper. Cool completely.

6 In small bowl, with mixer at medium speed, beat heavy or whipping cream, powdered sugar, and remaining 1-1/4 teaspoons imitation maple flavor until stiff peaks form. Spoon 2-1/2 cups whipped-cream mixture into decorating bag with large rosette tube; reserve for garnish. Chop remaining 1 cup walnuts for garnish.

7 With serrated knife, cut each cake layer horizontally into halves to make 4 thing layers.

8 Place 1 cake layer on cake plate; spread with 1/4 of whipped-cream mixture.

9 Repeat layering, ending with a cake layer. Spread remaining 1/4 whipped-cream mixture on side of cake.

10 Reserve 1/4 cup chopped walnuts; press remaining chopped walnuts into cream on side of cake. Pipe whipped cream in decorating bag on top of cake in parallel lines.

11 Sprinkle reserved chopped walnuts in between lines of cream on top of cake.

12 Refrigerate cake if not serving right away.

Yield: 16 servings.

Fresh Apple Cake

1-3/4 cups coarsely chopped apples, peeled
1 cup sugar
1-1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup vegetable oil
1 egg
1/2 cup raisins
1/2 cup chopped walnuts
Powdered sugar

Combine prepared apples and sugar in large mixing bowl; let stand 10 minutes. Sift flour; add soda, salt, cinnamon, nutmeg and allspice; set aside.

Blend oil and egg into apple/sugar mixture. Add dry ingredients, stirring just until blended.
Fold in raisins and walnuts. Spread evenly in a greased 8-inch square pan.

Bake at 350* for 50-55 minutes. Cool 10 minutes. Sprinkle with powdered sugar. Yield: 6-8
servings.

Spiced Carrot Walnut Cake with Pineapple

2-1/2 cups grated carrot
1-1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisin
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1-1/2 cups sugar
1-1/2 cups vegetable oil
Powdered sugar

Preheat oven to 350* F.

In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.

Sift together the remaining 1-1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour the batter into a buttered, floured 10-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1-1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve. Yield: 10 servings.

Chocolate Mud Cake

Cake:
1/2 cup cocoa
1 cup butter, melted, plus extra butter for greasing pan
4 eggs. beaten
1-1/2 cups all-purpose flour
2 cups sugar
1/8 teaspoon fine salt
1 teaspoon vanilla extract
1-1/2 cups chopped pecans

Frosting:
1 (16-ounce) box light brown sugar
1/3 cup cocoa
1/2 cup butter, softened
1/2 cup milk, scalded
1 teaspoon pure vanilla extract
1 (10.5 ounce) package miniature marshmallows

Preheat the oven to 350* F. Grease a 13 x 9 x 2-inch pan with butter.

In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.

While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Set aside.

Remove the cake from the oven , and pour the marshmallows over the cake while it is still hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.

Yield: 16 to 20 servings.

Chocolate Lover's Cake

1 cup butter, softened
3 cups sugar
6 eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2-2/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
2 cups (12 ounces) semi-sweet chocolate chips

Glaze:
2/3 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter, cubed
1 cup powdered sugar
1/8 to 1/4 teaspoon almond extract
1/4 cup chopped almonds

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts.

Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips.

Pour into a greased and floured 10-inch fluted tube pan. Bake at 325* for 75 to 90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in powdered sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds. Yield: 12 servings.

Deluxe Cheesecake

Pastry:
1-1/4 cups all-purpose flour
3/4 cup butter, softened
1/4 cup sugar
1 large egg yolk
Grated peel of 1 small lemon

Filling:
5 8-ounce packages cream cheese, softened
1-3/4 cups sugar
5 large eggs
1/4 cup milk
3 tablespoons all-purpose flour
2 large egg yolks
Grated peel of 1 small lemon
Fresh fruit sauce of choice for topping (optional)

1. First prepare pastry dough: in small bowl, with mixer at low speed, beat flour, butter, sugar egg yolk, and grated lemon peel until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.

2. Preheat oven to 400* F. Press one-third of dough onto bottom of 10" by 2-1/2" springform pan; keep remaining dough refrigerated.

3. Bake crust 8 minutes or until golden; cool in pan on wire rack. Turn oven control to 475* F.

4. While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks, and lemon peel; beat 5 minutes, occasionally scraping bowl.

5. Press remaining dough around side of pan to within 1-inch of top. Pour cream-cheese mixture into crust.

6. Bake cheesecake 12 minutes. Turn oven control to 300*F.; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.

7. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.

8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto serving plate.

9. If you like, arrange fresh fruit on top of cheesecake and brush with melted jelly. Or make a fresh fruit sauce and laddle it on the top of the cheesecake.
Yield: 20 servings.

Wearing O' The Green Cake

Great for St. Patrick's Day

1 package (18-1/4 ounces) white cake mix
2 packages (3 ounces each) lime gelatin
1 cup boiling water 1/2 cup cold water

Topping:

1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8ounces) frozen whipped topping, thawed
Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-inch x 9-inch x 2-inch baking dish. Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake. Slowly pour gelatin over cake; refrigerate. In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. Yield: 12-15 servings.