Black Forest Cake II

Ingredients

1 2/3 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups buttermilk 1/2 cup kirshwasser 1/2 cup butter 3 1/2 cups confectioners' sugar 1 pinch salt 1 teaspoon strong brewed coffee 2 (14 ounce) cans pitted Bing cherries, drained 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 tablespoon kirshwasser 1 (1 ounce) square semisweet chocolate

Directions

1. 2. 3. 4.

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans

with parchment paper circles. Sift together flour, cocoa, baking soda and 1-teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

5.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1-

tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Chocolate Cappuccino Cheesecake

Ingredients

1 cup chocolate cookie crumbs 1/4 cup butter, softened 2 tablespoons white sugar 1/4 teaspoon ground cinnamon 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 8 (1 ounce) squares semisweet chocolate 2 tablespoons whipping cream 1 cup sour cream 1/4 teaspoon salt 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water 1/4 cup coffee flavored liqueur 2 teaspoons vanilla extract 1 cup heavy whipping cream 2 tablespoons confectioners' sugar 2 tablespoons coffee-flavored liqueur 1 (1 ounce) square semisweet chocolate

Directions

1. 2. 3. 4. 5. 6.

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch spring form pan. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup

cinnamon. Mix well and press mixture into the buttered spring form pan, set aside. white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be set over boiling water, stir until smooth. coffee, cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

7. 8.

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in To Make Chocolate Leaves: Melt 1-ounce semisweet chocolate in a pan or bowl set over

confectioner's sugar and 2 tablespoons coffee liqueur. boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Black Magic Cake

Ingredients

1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract

Directions

1. 2. 3. 4.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into

pans or one 9x13 inch pan. well in the center. will be thin. Pour into prepared pans. center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Heavenly Angel Food Cake

Ingredients

12 eggs 1 1/4 cups confectioners' sugar 1 cup all-purpose flour 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1 cup sugar

Directions

1. 2.

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or

removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Hawaiian Frosted Cake

Ingredients

1 (18.25 ounce) package white cake mix 1 cup water 3 eggs 1/3 cup vegetable oil 1 (3.5 ounce) package instant coconut cream pudding mix 1 tablespoon rum-flavored extract 1 (8 ounce) can crushed pineapple, not drained

Directions

2 tablespoons flaked coconut 1 (3.5 ounce) package instant coconut cream pudding mix 1/2 cup milk 1 (8 ounce) container extra-creamy frozen whipped topping, thawed 1/4 cup flaked coconut 1 tablespoon coconut extract 1 teaspoon rum-flavored extract

1. 2. 3. 4. 5.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix,

cooking spray, or butter the pan well and coat inside with flour to prevent sticking. and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan. Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes. While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cooled and set aside. To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.