Mahogany Pound Cake

Ingredients

• 6 eggs
• 1 cup butter
• 1 8-ounce carton dairy sour cream
• 2-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla
• Sifted powdered sugar (optional)

Directions

1. Allow eggs, butter, and sour cream to stand
at room temperature for 30 minutes. Meanwhile,
generously grease and flour a 10-inch fluted tube
pan or tube pan. In a medium bowl, sift together
flour, cocoa powder, and baking soda; set aside.

2. Preheat oven to 325 degrees F. In a large mixing
bowl, beat butter with a freestanding electric mixer
on medium to high speed for 30 seconds. Gradually
add granulated sugar and brown sugar, beating
about 10 minutes or until mixture is very light. Add
vanilla. Add eggs, one at a time, beating for 1 minute
after each addition and scraping sides of bowl fre-
quently. Alternately add flour mixture and sour
cream to butter mixture, beating on low to medium
speed after each addition just until combined. Pour
batter into prepared pan (pan will be full).

3. Bake for 85 to 90 minutes or until a cake tester or
toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove
cake from pan. Cool completely on rack. If desired,
sprinkle with powdered sugar. Makes 12 servings.

4. Make-Ahead Tip:Prepare and bake the cake as
directed; cool (do not sprinkle with powdered
sugar). Wrap in moistureproof and vaporproof
wrap or place in an airtight container. Store at
room temperature for up to 2 days or freeze for
up to 3 months. Thaw the wrapped cake at room
temperature for several hours. If desired, sprinkle
with powdered sugar.

Chocolate-Peanut Ice Cream Cake

Ingredients:

• 2 cups purchased chocolate cookie crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1 quart vanilla ice cream
• 1-1/2 cups chocolate-covered peanuts, chopped
• 1 quart chocolate ice cream
• Chocolate and Peanut Butter Sauce
• Chocolate-covered or plain peanuts, chopped
  

Directions:

1. Preheat oven to 350 degrees F. For crust, in a medium
bowl, combine cookie crumbs, melted butter, and sugar.
Press crust mixture onto the bottom and 1 to 2 inches
up the side of a 9x3-inch spring form pan. Bake for 8 to
10 minutes or until crust is set. Cool on a wire rack for
15 minutes. Freeze for 30 minutes.

2. Let vanilla ice cream stand at room temperature for
15 minutes. In a large bowl, use a wooden spoon to stir
vanilla ice cream just enough to soften. Spoon softened
ice cream into frozen crust, spreading ice cream evenly.
Sprinkle with the 1-1/2 cups chocolate-covered peanuts.
Freeze about 1 hour or until firm.

3. Let chocolate ice cream stand at room temperature
for 15 minutes. In a large bowl, use a wooden spoon to
stir chocolate ice cream just enough to soften. Spoon
softened chocolate ice cream on top of chocolate-covered
peanut layer, spreading ice cream evenly. Cover and freeze
for 4 hours.

4. Using a thin metal spatula, loosen crust from side of
pan; remove side of pan. Let ice cream cake stand at room
temperature for 20 to 25 minutes to soften slightly.

5. To serve, cut the ice cream cake into wedges and top
with Chocolate and Peanut Butter Sauce. If desired,
sprinkle with additional chocolate-covered peanuts.
Makes 12 servings.

6. Chocolate and Peanut Butter Sauce: In a small sauce-
pan, combine one 12-ounce jar fudge ice cream topping
and 3 tablespoons creamy peanut butter. Cook and stir
over medium-low heat until heated through.

7. Make-Ahead Tip: Prepare ice cream cake as directed.
Wrap in moistureproof and vaporproof wrap and freeze
for up to 1 week. Loosen cake from pan and remove side
of pan. Let stand at room temperature for 20 to 25
minutes to soften slightly. Cut into wedges and serve
as directed.

Mocha Cherry Cake

Ingredients

• Unsweetened cocoa powder
• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong brewed coffee, cooled
• 1/2 cup cooking oil
• 2 teaspoons vanilla
• 2-1/2 cups ricotta cheese
• 1/2 cup granulated sugar
• 1/2 cup miniature semisweet chocolate pieces
• 1/2 cup chopped maraschino cherries, well drained
• 2/3 cup butter
• 1/2 cup unsweetened cocoa powder
• 7-1/2 cups sifted powdered sugar
• 1/2 to 2/3 cup milk
• 2 teaspoons vanilla
• Shaved semisweet chocolate, optional
• Edible flower petals, optional

Directions

1. Grease two 9x1-1/2-inch round baking pans;
sprinkle lightly with cocoa powder; set aside. In
a very large mixing bowl combine the 2 cups gran-
ulated sugar, flour, 3/4 cup cocoa powder, baking
soda, baking powder, and salt. Add eggs, butter-
milk, coffee, oil, and 2 teaspoons vanilla. Beat with
an electric mixer on low speed for 30 seconds until
combined, then for 2 minutes on medium speed.

2. Pour batter into prepared pans. Bake in a 350
degree F oven for 25 to 30 minutes or until cakes
test done. Cool on a rack for 10 minutes. Remove
from pans. Cool completely. Split each cake horizon-
tally to make 4 layers total.

3. For filling, combine the ricotta cheese, 1/2 cup
granulated sugar, and chocolate pieces. Gently stir
in cherries. Place one cake layer on a serving plate.
Spread 1/3 of the filling on the bottom layer of cake.
Top with another cake layer. Continue layering the
filling and cake, ending with cake.

4. For frosting, in a bowl beat butter until fluffy. Grad-
ually add the 1/2 cup cocoa powder and half of the
powdered sugar. Slowly beat in half of the milk and
the remaining vanilla. Beat in remaining powdered
sugar. Beat in additional milk until of spreading con-
sistency. Frost cake. Garnish with shaved chocolate
and edible flower petals, if desired. Makes 14 to 16
servings.

*Note: If you don't have buttermilk on hand, substitute
sour milk. For each cup of sour milk needed, place 1
tablespoon lemon juice or vinegar in a glass measuring
cup. Add enough milk to make 1 cup total liquid; stir.
Let the mixture stand for 5 minutes before using.

Make-Ahead Tip: Make and frost cake. Cover and chill
in the refrigerator up to 12 hours. Garnish with shaved
chocolate and edible flower petals, if desired.

Valentine Soft Chocolate Cake

Ingredients

• 1 cup unsalted butter, cut into pieces
  
• (1/2 pound)
• 8 ounces bittersweet chocolate, chopped
  
• or 1-1/3 cups semisweet chocolate pieces
• 4 eggs
• 4 egg yolks
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla
• 1/8 teaspoon teaspoon salt
• Whipped cream (optional)
• Raspberry Sauce (see recipe below) (optional)
  
• and/or fresh raspberries

Directions

1. Lightly butter eight 8-ounce ramekins or 1-cup
souffle dishes; line bottoms with parchment or wax
paper. Place the prepared ramekins on a shallow
baking pan or on a large cookie sheet. Set aside.

2. In a heavy-bottomed, medium saucepan, melt
butter and chocolate over low heat, stirring con-
stantly. Remove from heat; cool slightly. (Or, in a
mixing bowl, combine the butter and chocolate.
Place mixing bowl over a pot of simmering water
and melt butter and chocolate, stirring occasionally.
Remove bowl from the simmering water pot; set
aside to cool slightly.)

3. In a large mixing bowl, beat eggs and egg yolks
with an electric mixer on high speed for 5 minutes
or until thick and lemon-colored. Mix a large dollop
of the beaten eggs into the butter-chocolate mixture.
Gently fold until combined. Add butter-chocolate
mixture to remaining beaten egg mixture and fold.
After a few folds, sprinkle in sugar, flour, vanilla,
and salt. Continue to fold until the mixture is com-
bined.

4. Quickly divide the batter evenly among prepared
ramekins. Bake in a 350 degree F oven for 9 to 10 min-
utes or till cakes feel firm to the touch on top edges,
but still soft in the center when pressed with a fingertip.
Remove from oven; set ramekins on a wire rack. Let
cakes cool completely in ramekins.

5. Line a baking sheet with parchment paper. When
cakes are cool, use a small metal spatula to loosen edge
of cakes from side of ramekin and unmold onto the
parchment-lined baking sheet. The centers of the cakes
are supposed to be soft. (If not using immediately, wrap
in plastic wrap. Refrigerate until ready to use.)

6. When ready to serve, place cakes on a microwaveable
serving plate. Heat in a microwave oven on 100 percent
power for 1-1/2 to 2 minutes or until warm. (Center of
cake will slightly pop up.) Serve with whipped cream
and garnish with a splash of Raspberry Sauce and/or
fresh raspberries, if you like.

Raspberry Sauce: In a blender container or food pro-
cessor bowl, cover and blend or process one 10-ounce
package frozen and thawed red raspberries in syrup
until pureed. Use a fine sieve to sieve berry mixture.
Cover and refrigerate the sauce till ready to use.
Makes 2/3 cup.

Valentine Black Forest Cherry Cake Roll

Ingredients

• 1/4 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 cup frozen, pitted tart red cherries
• 1-1/2 teaspoons cherry liqueur or brandy
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 4 egg yolks
• 1/2 teaspoon vanilla
• 1/3 cup granulated sugar
• 4 egg whites
• 1/2 cup granulated sugar
• Sifted powdered sugar
• 1/3 cup sugar
• 2 tablespoons water
• 2 slightly beaten egg yolks
• 1-1/2 teaspoons cherry liqueur or cherry
  
• brandy (optional)
• 1/2 teaspoon vanilla
• 1/2 cup unsalted butter, softened
• 1/4 cup semisweet chocolate pieces, melted
  
• and cooled
• Chocolate curls (optional)

Directions

1. For cherry filling, stir together the 1/4 cup
sugar and the cornstarch in a small saucepan.
Stir in the 2 tablespoons water. Add cherries.
Cook and stir over medium heat until thickened
and bubbly. Cook and stir for 2 minutes more.
Remove from heat. Stir in 1-1/2 teaspoons cherry
liqueur or brandy. Cover surface with plastic
wrap; cool.

2. For cake, grease and lightly flour a 15x10x1-inch
baking pan; set aside. Combine flour, cocoa powder,
and baking soda in a small mixing bowl; set aside.
Beat egg yolks and 1/2 teaspoon vanilla in a medium
bowl with an electric mixer on high speed for 5
minutes or until thick and lemon colored. Gradually
add the 1/3 cup granulated sugar, beating on high
speed until sugar is almost dissolved.

3. Wash beaters thoroughly. Beat egg whites in a
large mixing bowl on medium speed until soft peaks
form (tips curl). Gradually add the 1/2 cup gran-
ulated sugar, beating until stiff peaks form (tips stand
straight). Fold egg yolk mixture into egg white mixture.
Sprinkle flour mixture over egg mixture; fold in gently
just until combined. Spread batter evenly in the pre-
pared pan.

4. Bake in a 375 degree F oven for 12 to 15 minutes or
until top springs back when lightly touched.
Immediately loosen edges of cake from pan; turn
cake out onto a towel sprinkled with powdered sugar.
Roll towel and cake into a spiral, starting from a long
edge. Cool on a wire rack.

5. For chocolate buttercream: Stir together 1/3 cup
sugar and 2 tablespoons water in a heavy small sauce-
pan. Bring to boiling. Remove from heat. Gradually
stir about half of the sugar mixture into 2 slightly
beaten egg yolks. Return all of the egg yolk mixture
to the saucepan. Bring to a gentle boil; reduce heat
(mixture may look curdled but will become smooth).
Cook and stir for 2 minutes more. Remove from heat.
Add 1-1/2 teaspoons cherry liqueur or cherry brandy,
if desired. Stir in 1/2 teaspoon vanilla. Cool to room
temperature. Beat unsalted butter in a large mixing
bowl with an electric mixer on high speed until fluffy.
Add cooled egg yolk mixture and melted chocolate,
beating until combined. If necessary, chill until mix-
ture is of spreading consistency.

6. To assemble, unroll cake. Spread cake with cho-
colate buttercream to within 1/2 inch of edges. Spread
cherry filling lengthwise over butttercream layer in a
1-1/2-inch-wide band, starting 1/2 inch from a long edge.
Roll up cake without the towel, starting with long edge
closest to filling. Wrap in plastic wrap; refrigerate for at
least 1 hour or up to 2 hours.

7. To serve, cut cake roll into 1-inch-thick slices. Garnish
slices with chocolate curls, if desired. Makes 15 servings.

Make-ahead tip: Bake, roll, and cool cake as directed. Place
cake, with towel, in large airtight container or wrap well with
foil. Chill up to 24 hours. Let stand about 30 minutes at room
temperature before unrolling and filling.

Red Velvet Valentine Cake

Ingredients:

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Directions:

Preheat the oven to 350 degrees F. Lightly oil
and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar,
baking soda, salt, and cocoa powder. In another
large bowl, whisk together the oil, buttermilk,
eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients
into the wet ingredients until just combined and
a smooth batter is formed.

Divide the cake batter evenly among the pre-
pared cake pans. Place the pans in the oven
evenly spaced apart. Bake, rotating the pans
halfway through the cooking, until the cake
pulls away from the side of the pans, and a
toothpick inserted in the center of the cakes
comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife
around the edges to loosen them from the sides
of the pans. One at a time, invert the cakes onto
a plate and then re-invert them onto a cooling
rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down,
in the middle of a rotating cake stand. Using a
palette knife or offset spatula spread some of the
cream cheese frosting over the top of the cake.
(Spread enough frosting to make a 1/4 to 1/2-inch
layer.) Carefully set another layer on top, rounded-
side down, and repeat. Top with the remaining layer
and cover the entire cake with the remaining frosting.

Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle
attachment, or with a hand-held electric
mixer in a large bowl, mix the cream cheese,
sugar, and butter on low speed until incorpor-
ated. Increase the speed to high, and mix until
light and fluffy, about 5 minutes. (Occasionally
turn the mixer off, and scrape the down the
sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the
vanilla, raise the speed to high and mix briefly
until fluffy (scrape down the bowl occasionally).
Store in the refrigerator until somewhat stiff,
before using. May be stored in the refrigerator
for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

German Chocolate Valentine Cupcakes

Ingredients:

• 1 recipe Chocolate-Pecan Ice Cream "Frosting"
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ounces sweet baking chocolate
• 1/4 cup water
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup buttermilk or sour milk
• Caramel ice cream topping
• 2/3 cup toasted shaved coconut**

Instructions:

1. Prepare Chocolate-Pecan Ice Cream "Frosting."
Cover and freeze. Line twelve 2-1/2-inch muffin
cups with paper bake cups. Set aside.

2. Preheat oven to 350 degree F. In a small bowl
stir together flour, baking soda, and salt; set aside.

3. In a small saucepan combine chocolate and
water. Cook and stir over low heat until melted;
cool about 10 minutes.

4. In a large bowl beat butter with an electric
mixer on medium to high speed for 30 seconds.
Beat in sugar until fluffy. Add eggs and vanilla;
beat on low speed until combined then beat on
medium speed for 1 minute. Beat in chocolate
mixture. Add the flour mixture and buttermilk
alternately to beaten mixture, beating on low
speed after each addition just until combined.
Spoon batter into bake cups, filling cups about
2/3 full.

5. Bake about 25 minutes or until a wooden tooth-
pick comes out clean. Cool in pans on wire racks
for 10 minutes. Remove from pans. Cool thoroughly.

6. Just before serving, heat caramel ice cream top-
ping until warm. Remove wrappers from cupcakes;
place cupcakes on plates or in shallow bowls. Top
each cupcake with one round of Chocolate-Pecan
Ice Cream "Frosting." Top with toasted coconut
and drizzle with warm caramel ice cream topping.
Makes 12 servings.

*Toasted Coconut: With vegetable peeler, shave
strips of coconut from a peeled, halved coconut.
Place in a shallow baking pan. Toast in a 350 degree
F oven for 10 minutes or until edges are lightly
browned, stirring occasionally. You may also use
purchased raw chip coconut, but only toast for 2
to 3 minutes.

**Chocolate-Pecan Ice Cream "Frosting": Line a
cookie sheet with waxed paper; set aside. Slice 1/2
gallon chocolate ice cream into sheets about 2
inches thick. Use a cookie cutter to cut rounds
just larger than the cupcakes from frozen ice cream.
Place on waxed paper-lined cookie sheet. Press 3/4 to
1 cup toasted pecan pieces into ice cream letting
pecans protrude from the ice cream. Cover and freeze
4 hours or overnight.

Mini Snowball Cakes

Ingredients

• Nonstick cooking spray
• 1 package 1-layer-size white cake mix
• 1/2 cup canned eggnog
• 1 egg
• 1 teaspoon vanilla
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded coconut
• Red or green food coloring (optional)
• 1 3-ounce package cream cheese, softened
• 2 tablespoons butter, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 to 2 tablespoons canned eggnog

Directions:

1. Preheat oven to 350 degrees F. Lightly coat
thirty-six 1-3/4-inch muffin cups with nonstick
cooking spray (or line muffin cups with paper
bake cups); set aside.

2. In a medium mixing bowl, combine white cake
mix, the 1/2 cup eggnog, egg, the 1 teaspoon vanilla,
and nutmeg. Beat with an electric mixer on low
speed until just combined. Beat on medium speed
for 2 minutes until well combined, scraping side of
the bowl often. Divide batter evenly among the muffin
cups, filling each about two-thirds full (about 1
rounded teaspoon in each). Bake in preheated oven
for 10 to 12 minutes or until a toothpick inserted
near the center comes out clean. Cool cakes in pan
for 5 minutes. Remove cupcakes from muffin cups
and place on a wire rack. Cool completely.

3. To tint coconut, if desired, combine some of the
coconut and several drops of red or green food
coloring in a small resealable plastic bag. Seal bag.
Using your hands, knead the bag until all coconut is
tinted, adding more food coloring as necessary to
reach desired color. Set tinted coconut aside.

4. For frosting, in a medium mixing bowl, beat cream
cheese and butter with an electric mixer on medium
speed until well combined. Beat in powdered sugar
and the 1/2 teaspoon vanilla. Beat in enough eggnog
(1 teaspoon at a time) to make a frosting of dipping
consistency.

5. Dip tops of cooled mini cupcakes in cream cheese
frosting. Immediately dip frosted tops into plain or
tinted coconut. Set cupcakes upright.

6. Makes 36 mini cupcakes