Lemon Cupcake

Ingredients

3-1/2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1-1/2 cups granulated sugar

2 tsp. vanilla

3 eggs

2 8-ounce cartons dairy sour cream

2 teaspoon finely shredded lemon peel

3 tablespoon butter, softened

1 cup sifted powdered sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla

1-1/4 cups sifted powdered sugar

Milk (2 to 3 teaspoons if necessary)

1 teaspoon shredded lemon peel Directions 1. Preheat the oven to 350 degree F. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. 2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel. 3. Spoon about 1/4 cup of the batter into each prepared muffin cup.* Bake in the preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack. Makes 30 cupcakes. Lemon Frosting: In a medium bowl, beat 3 tablespoons butter, softened, until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Gradually beat in 2 tablespoons lemon juice and 3/4 teaspoon vanilla. Gradually beat in 1 1/4 cups sifted powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to rmake spreading consistency. Stir in 1 teaspoon finely shredded lemon peel. 4. To make lemon frosting, in a medium bowl, beat butter with 1 cup powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1-1/4 cups powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel.

Chocolate Pudding Cake

Dark and decadent chocolate cake on top, rich fudge sauce underneath—and all in one easy step! Serve this cake warm, with vanilla ice cream gently melting on top.

First layer
1 cup (4 1/4 ounces) Unbleached All-Purpose Flour
3/4 cup (5 1/4 ounces) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (1 1/8 ounces) Dutch-process cocoa*
3/4 cup (6 ounces) milk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder (optional, but very good)
1/4 cup (1 3/4 ounces) vegetable oil

Second layer
3/4 cup (6 ounces) brown sugar
1/4 cup (3/4 ounce) cocoa
1 teaspoon espresso powder (optional, but very good)
1 1/2 cups (12 ounces) hot water or hot brewed coffee

*Use Double-Dutch Dark Cocoa here.

To prepare for baking in your oven: Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.

To make the first layer: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, and 6 tablespoons cocoa. Stir in the milk, vanilla, espresso powder, and oil, mixing till smooth. Pour the batter into the bread machine bucket, or into the 9-inch round pan.

To make the second layer: Mix the 3/4 cup brown sugar with the 1/4 cup cocoa and 1 teaspoon espresso powder, and sprinkle this mixture over the batter. Gently drizzle the hot coffee or water over the uncooked batter; there's no need to mix it in.

To bake the cake: place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom. Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.

To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired. If you can't serve it while it’s warm, keep it at room temperature (for 2 or 3 days), and reheat it VERY briefly in the microwave just before serving. Yield: 6 to 9 servings.

Pineapple Chiffon Cake

Ingredients

5 egg yolks

8 egg whites (1 cup)

2-1/4 cups sifted cake flour

1-1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup cooking oil

3/4 cup unsweetened pineapple juice

1/2 teaspoon cream of tartar

Pineapple-Buttercream Icing

Pineapple Daisies * Directions 1. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add oil, egg yolks, and pineapple juice in that order. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until batter is satin smooth. 2. Thoroughly wash the beaters. In a very large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan. Set pan on a baking sheet or pizza pan. 3. Bake in a 325 degrees F oven for 60 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (in the pan); cool thoroughly. Loosen sides of cake from pan; remove cake. 4. Frost cooled cake with Pineapple-Buttercream Icing. If desired, decorate with Pineapple Daisies. Makes 12 servings 5. Pineapple-Buttercream Icing: In a large mixing bowl beat 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups sifted powdered sugar, beating well. Stir in 6 tablespoons well-drained crushed pineapple and 2 tablespoons pineapple juice. Beat thoroughly. Gradually beat in 2 1/2 to 2 3/4 cups sifted powdered sugar until of spreading consistency. Spread on top and sides of cake. 6. * Pineapple Daisies: Cut pineapple slices into thin wedges for daisy petals and use a maraschino or candied red cherry for flower centers and fresh mint for leaves.

Raspberry Torte

2 cups graham cracker crumbs 1/2 cup butter, melted 1/4 cup sugar 1 package (16 ounces) miniature marshmallows 1 cup milk 2 cups heavy whipping cream, whipped 4 cups fresh raspberries 1/2 cup chopped pecans

In a small bowl, combine the cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Angel Mocha Cake

Ingredients

1-1/2 cups egg whites (10 to 12 large)

1-1/2 cups sifted powdered sugar

3/4 cup sifted cake flour or sifted all-purpose flour

1/4 cup unsweetened cocoa powder

1-1/2 teaspoons cream of tartar

1 cup granulated sugar

1 tablespoon instant coffee granules

1/3 cup cold fat-free milk

1 1.3-ounce envelope whipped dessert topping mix

1/2 cup vanilla low-fat yogurt

Chocolate curls or 1/2 teaspoon unsweetened cocoa powder (optional Directions 1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Line a 15x10x1-inch baking pan with waxed paper; set aside. 3. Bake in a 375 degree F oven for 23 to 25 minutes or until top springs back when lightly touched. Loosen edges. Immediately invert cake onto a large wire rack; remove pan. Carefully peel off waxed paper. Cool thoroughly. 5. To assemble, trim edges from cake. Cut cake crosswise into thirds.Place one cake layer on serving platter; spread with about one-third of the filling. Repeat two more times. Cover and refrigerate at least 2 hours or until serving time. Garnish top with chocolate curls or sift cocoa powder over cake, if desired. Makes 10 servings.