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Delicious Cake Recipes

Copyright 2015 by Sanjay Upadhyay

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any
form or by any means, including photocopying, recording, or other electronic or mechanical methods,
without the prior written permission of the publisher, except in the case of brief quotations embodied in
critical reviews and certain other noncommercial uses permitted by copyright law.
INDEX:

1. CHIFFON CHEESECAKE
2. CREAMY CHIFFON CHEESECAKE
3. CLASSIC CHIFFON CHEESECAKE
4. ORANGE CHIFFON CHEESECAKE
5. BLUEBERRY CHIFFON CHEESECAKE
6. BANANA CHIFFON CHEESECAKE
7. BANANA NUT CHIFFON CHEESECAKE
8. BANANA ORANGE CHIFFON CHEESECAKE
9. BANANA CHIFFON CAKE
10.CHOCOLATE CHIFFON CAKE
11.EGG CHOCOLATE CHIFFON CAKE
12.SOFT CHOCOLATE CHIFFON CAKE
13. VANILLA CHOCOLATE CHIFFON CAKE
14.MIX CHOCOLATE CHIFFON CAKE
15.MELTED CHOCOLATE CHIFFON CAKE
16.CHIFFON REFRIGERATOR CAKE
17.COCOA CHIFFON CAKE
18.MARBLE CHIFFON CAKE
19.GRATED MARBLE CHIFFON CAKE
20.WALNUT CHIFFON CAKE
21.COCONUT CHIFFON CAKE
22.FROST COCONUT CHIFFON CAKE
23.COCONUT CHIFFON CUPCAKES
24.CHOCOLATE MARBLE CAKE
25.CHOCOLATE MARBLE CHEESE CAKE
26.VANILLA CHOCOLATE MARBLE CAKE
27.MELTED MARBLE CHEESE CAKE
28.LOVE CAKE
29.PEANUT CHIP MARBLE CAKE
30.MARBLE ICE CREAM CAKE
31.FRENCH MARBLE CAKE
32.DELUX MARBLE CAKE
33.DUTCH MARBLE CAKE
34.PEANUT BUTTER CHIFFON CAKE
35.PECANS BLACK FOREST CAKE
36.BLACK FOREST CHEESE CAKE
37.STRONG BLACK FOREST CAKE

INDEX:

38.COOL BLACK FOREST CAKE


39.BLACK FOREST EGG CAKE
40.CHOCOLATE JELLY ROLL
41.CHOCOLATE ROLLS
42.CHOCOLATE REFRIGERATOR ROLL
43.CHOCOLATE CAKE ROLL/SAUCE
44.CHOCOLATE CUSTARD SAUCE
45.CHOCOLATE ROLL
46.CHOCOLATE CAKE ROLL
47.CHOCOLATE MINT JELLY ROLL
48.CHOCOLATE FUDGE ROLL CAKE
49.CHOCOLATE NUT ROLL
50.CHOCOLATE SPONGE ROLL
51.VANILLA CHOCOLATE CAKE ROLL
52.COLD CHOCOLATE CAKE ROLL
53.CHOCOLATE MOCHA CRME ROLL
54.CHOCOLATE CINNAMON ROLLS
55.CHOCOLATE BANANA SNACK CAKE
56.CHOCOLATE PEANUT BUTTER SQUARES
57.CHOCOLATE CUPCAKES
58.CHOCOLATE CHEESECAKE CUPCAKES
59.MOCHA CUPCAKES
60.LEMON MERINGUE CAKE
61.BANANA MERINGUE CAKE
62.ROCKY ROAD CAKE
63.CHOCOLATE ROCKY ROAD CAKE
64.CHOCOLATE MINT JELLY ROLL
65.JELLY ROLL
66.VANILLA JELLY ROLL
67.CHOCOLATE SPONGE ROLL
68.CHOCOLATE SPONGE CAKE
69.BANANA CAKE
70.BANANA CHIFFON CAKE
71.BANANA VANILLA CAKE
72.SWEET MARBLE CAKE
73.CARAMEL CAKE
74.CHOCOLATE CARAMEL CAKE

Delicious Cake Recipes

1. CHIFFON CHEESECAKE

2 pkg. lime Jello


1 can crushed pineapple
1 can evaporated milk
1 (8 oz.) pkg. cream cheese
1 c. sugar

CRUST:

20 graham crackers
1/2 stick butter

Crush crackers very fine and mix with melted butter. Put 1/2 of mixture in bottom of 9"x13" pan.
Reserve rest for top. Mix 1 cup boiling water with Jello. Dissolve and set aside to cool. Drain pineapple.
Chill and whip evaporated milk. Set in refrigerator to keep cool. Cream cheese and sugar together. Add
Jello, fold in whipped milk and pineapple. Pour over crust and sprinkle with remaining crackers.
Refrigerate. Grade 2

2. CREAMY CHIFFON CHEESECAKE

Add 3 ounce package lemon Jello to 1 cup boiling water. Set aside. Cream 8 ounce package
Philadelphia cream cheese and 4 tablespoons concentrated lemon juice together. Blend into Jello.
Set aside. Whip 1 tall can of chilled Pet evaporated milk. Gradually add 1 cup sugar. Fold into Jello
mixture. Pour into prepared graham cracker crust. Chill 4 hours.

3. CLASSIC CHIFFON CHEESECAKE

1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese,
softened
1 can Eagle Brand Sweetened
Condensed Milk
3 eggs, separated
1/4 c. Real Lemon Reconstituted
Lemon Juice
1/4 tsp. salt
Fruit topping, optional

Preheat oven to 375 degrees. In small saucepan, melt butter; stir in crumbs and sugar. Pat crumbs
firmly on bottom of buttered 9-inch spring-form pan or 9x9-inch square baking pan. Bake 7
minutes; cool while preparing filling. Reduce oven temperature to 300 degrees. In large mixer bowl
beat cream cheese until light and fluffy. Add sweetened condensed milk and egg yolks; beat until
smooth. Stir in lemon juice; set aside.

4. ORANGE CHIFFON CHEESECAKE

Calories: 149 per serving.


Diabetic Exchange: 1/2 non fat
milk, 1/2 fruit, 1 1/2 fat.

CRUST:

Prepare 9 inch graham cracker pie


crust.

ORANGE FILLING:

1 c. orange juice
1 env. unflavored gelatin
12 oz. low calorie cream cheese
(neufchatel), softened
1 c. part skim ricotta cheese
12 packets "equal"
1 pkt. low calorie whipped
topping mix
1/2 c. skim milk
1 sm. can mandarin oranges
(drained), cut each segment in
half

FILLING:

Pour orange juice into a small saucepan. Sprinkle gelatin over orange juice and let soften for 1
minute. Heat stirring constantly until gelatin dissolves (about 3 minutes).
CONTINUOUSLY:

Blend cream cheese and ricotta cheese in large bowl until smooth. Stir in equal. Add gelatin mixture to
cheese mixture. Blend until smooth. Prepare whipped topping according to package directions,
substituting milk for water. Fold whipped topping into cheese mixture. Stir in oranges. Spoon
into prepared crust and spread evenly. Chill 6 hours or overnight. Garnish with orange sections if
desired.

5. BLUEBERRY CHIFFON CHEESECAKE

1 1/2 c. graham cracker crumbs


3/4 c. plus 1 tbsp. sugar
1/3 c. butter, melted
1 tsp. grated lemon peel
2 tsp. lemon juice
6 eggs, separated
3/4 tsp. cream of tartar
2 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1 c. blueberries, pureed
1 1/2 tsp. vanilla, divided
1 c. sour cream
Additional blueberries
Thin lemon slices
Mint leaves (optional)

Combine crumbs, 1/4 cup sugar, butter, and lemon peel. Press firmly onto bottom sides of
lightly greased 9 x 3 inch spring-form pan. Beat egg whites with cream of tartar until foamy. Add 1/4
cup of the sugar, a tablespoon at a time, beating until sugar is dissolved and whites stand in
stiff peaks.

CONTINUOUSLY:

In small bowl, beat cream cheese until fluffy. Add egg yolks and blend thoroughly. Stir together
the remaining sugar and flour. Beat into cream cheese mixture. Add the blueberry puree, lemon
juice, and 1/2 teaspoon vanilla. Beat on low speed until well blended. Gently, but thoroughly,
fold cream cheese mixture into beaten egg whites. Pour into pan. Bake in preheated 350 degree oven
for 35 minutes. Turn off heat and let cheesecake stand in oven 1hour.

Combine sour cream, remaining sugar, and vanilla. Spread over cooled cheesecake. Refrigerate
several hours or overnight. Remove rim of pan. Garnish with lemon slices, blueberries, and
mint leaves, if desired.
6. BANANA CHIFFON CAKE

2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg
whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas
(2-3)
1 c. egg whites
1/2 tsp. cream of tartar

FROSTING:

1 pt. whipping cream


1 box instant pudding, any flavor

Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and
add in order, cooking oil, the unbeaten egg yolks that you have
separated from the egg whites, cold water, vanilla and bananas. Whip egg whites, cream of tartar
until whites form very stiff peaks. Do not under beat. Pour egg yolk mixture gradually over
whipped egg whites and fold together. Bake in tube pan 65-70 minutes.

Frosting: Mix together whipping cream and instant pudding.

7. BANANA-NUT CHIFFON CAKE

1 c. cake meal
1/4 c. potato starch
1 1/2 c. sugar
1 tsp. salt
1/2 c. peanut oil
8 eggs, separated
1 c. mashed ripe banana
2 tsp. grated lemon rind
3/4 c. chopped walnuts

Combine cake meal, potato starch, sugar and salt in a bowl. Add in order: oil, egg yolks, banana and
lemon rind. Beat until smooth (about 5 minutes at medium speed on an electric mixer). Beat egg
whites until very stiff. Do not under beat. Pour egg yolk mixture slowly over the whites; gently fold
until just blended. At the same time, fold in chopped nuts. Do not stir.

Pour into an ungreased 10 inch tube pan and bake in a moderate oven (325 degrees) 1 hour and 10
minutes. Invert pan immediately.

8. BANANA ORANGE CHIFFON CAKE

2 1/4 c. sifted cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. corn oil
6 lg. eggs, separated
1 c. sieved ripe bananas (2 lg.)
1 tsp. grated orange rind
1/3 c. orange juice
1/2 tsp. cream of tartar

Into a medium mixing bowl sift together the flour, sugar, baking powder and salt. Make a well in
the center; add corn oil, egg yolks, banana, orange rind, and orange juice. With a wooden spoon
beat until smooth. In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff
peaks when beater is slowly withdrawn. Gently fold in flour mixture, blending well. Pour into an
ungreased angel food cake pan - 10 x 4 inches. Bake in a preheated 325 degree oven until a
cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15
minutes. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or
bottle; cool completely.

CONTINUOUSLY:

With a small metal spatula loosen edges and around tube; ease out of pan with fingers. Leave cake
bottom side up (top will have cracks) and cover with Orange Frosting. Cake be cut into 15
(2-inch) wedges.

ORANGE FROSTING:

2 tbsp. butter
1 tbsp. light corn syrup
1/2 tsp. grated orange rind
1 c. sifted confectioner's sugar
1 tbsp. orange juice

9. BANANA NUT CHIFFON CAKE


2 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 med. banana
7 egg whites
1/2 c. salad oil
7 unbeaten egg yolks
3/4 c. cold water
1 tsp. vanilla
1/2 c. nuts, chopped fine
1/2 tsp. cream of tartar

Sift flour and measure. Add sugar, baking powder, and salt. Combine thoroughly. Make a well
and add oil, egg yolks, cold water, and vanilla. Beat well. Add mashed banana and nuts. Whip
egg whites and cream of tartar until very stiff and peaks form. Add first mixture to egg whites
folding very carefully. Do not stir more than necessary. Pour into a 10 inch tube pan. Bake 55
minutes at 325 degrees; then at 350 degrees for 10 or 15 minutes. Invert pan to cool.

10. CHOCOLATE CHIFFON CAKE

1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa,
sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift
before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar

Preheat oven to 325 degrees. Place egg white in large bowl, set aside for 1 hour.
Place cocoa in small bowl. Add boiling water, stir until smooth. Let mixture cool about 20
minutes.

In second large bowl sift flour, sugar, soda, and salt. Make a well in center, pour in oil, egg
yolks, vanilla and cooled cocoa. With spoon or mixer beat just until smooth. Sprinkle cream of
tartar over egg whites, beat until stiff peaks form (do not over-beat). Pour butter over egg
whites.
CONTINUOUSLY:

Gently fold into egg whites until blended. Pour into ungreased 10-inch tube pan. Bake 65 to 70
minutes. Let cool completely before serving.

11. EGG CHOCOLATE CHIFFON CAKE

3 eggs, separated
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. salt
3/4 tsp. soda
1/3 c. veg. oil
1 c. buttermilk
2 oz. unsweetened chocolate,
melted

In a small bowl, beat whites with 1/2 cup sugar (1 tablespoon at a time) until stiff and glossy. Set
aside. Measure remaining sugar, flour, salt and soda in a large bowl. Add oil and half the
buttermilk. Beat 1 minute, scraping sides. Add remaining

CONTINUOUSLY:

buttermilk, egg yolks and chocolate. Beat 1 minute. Fold in beaten egg whites and pour into
10" greased and floured spring form ring pan or bundt pan. Bake at 350 degrees for 35 to 45
minutes. Remove from pan and cool. Frost with icing (below).

ICING:

1/2 c. butter
2 c. conf. sugar
1 egg white, beaten
1 tsp. vanilla

Cream butter with confectioners sugar; add beaten egg white and vanilla. Beat until smooth.

12. SOFT CHOCOLATE CHIFFON CAKE

1/2 c. cocoa
3/4 c. boiling water
1 3/4 c. Softsilk cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
Chocolate Glaze

Stir cocoa and boiling water until smooth; cool 20 minutes. Mix flour, sugar, baking soda and
salt in bowl. Make a well and add in order: egg yolks, cocoa mixture and vanilla. Beat with
spoon until smooth. Beat egg whites and cream of tartar in large bowl on high speed until
stiff peaks form. Gradually pour egg yolk over egg white mixture gently folding with rubber
spatula just until blended. Pour into ungreased tube pan (10"x4"). Heat oven to 325
degrees. Bake on lowest oven rack 60 to 65 minutes or until top springs back when touched
lightly. Immediately invert on heatproof funnel or bottle until cake is completely cool. Remove
from pan. Spread cake with Chocolate Glaze.

13. VANILA CHOCOLATE CHIFFON CAKE

3/4 c. boiling water


1/2 c. cocoa, mixed with boiling
water & cooled
1 3/4 c. cake flour
1 3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tbsp. cream of tartar
1/2 c. oil
7 egg yolks (unbeaten)
1 tsp. vanilla
1/4 tsp. red food coloring
1 c. egg whites

Measure flour into bowl. Make a well; add sugar, baking powder, salt, oil and cooled cocoa mix.
Beat until smooth. Put egg whites into bowl; add cream of tartar and beat until very stiff. Fold
egg yolk mixture into egg whites; add to other ingredients. Do not stir. Bake 60 to 70 minutes at
325 degrees in 10- inch tube pan.

14. MIX CHOCOLATE CHIFFON CAKE

MIX AND LET SET:


1/3 c. cocoa
3/4 c. boiling water

SIFT INTO BOWL:

1 3/4 c. sifted Softasilk cake


flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt

Make a hole in the center and add:

8 eggs yolks
1/2 c. oil
2 tsp. vanilla
Cocoa and water mixture

Beat for 3 minutes. Beat the 8 egg whites until very, very stiff; add 1/2 teaspoon cream of
tartar as beating. Bake at 325 degrees for 55 minutes and at 350 degrees for 10 minutes.

FROSTING:

Cool Whip with creme de menthe syrup added to taste.

15. MELTED CHOCOLATE CHIFFON CAKE

4 oz. squares unsweetened


chocolate, melted
1/4 c. sugar
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
1/2 tsp. cream of tartar
7 egg whites

Thoroughly blend melted chocolate, 1/2 cup boiling water and 1/4 cup sugar; cool. Sift
together flour, 1 1/2 cups sugar, baking powder and salt into bowl.
Make a well into center of dry ingredients. Add in order: vegetable oil, egg yolks, water
and vanilla. Beat until smooth. Stir chocolate mixture into batter. In large mixing bowl
combine cream of tartar and egg whites, beat until very stiff peaks form. Pour chocolate batter
in thin stream over entire surface of egg whites; fold in gently. Bake in ungreased 10"
tube pan in slow oven, 325 degrees, for 1 hour and 5 minutes. Invert pan; cool.

CHOCOLATE ICING (FOR CHOCOLATE CHIFFON CAKE)

1 (4 oz.) pkg. sweet cooking


chocolate
3 tbsp. butter
1 1/2 c. sifted powdered sugar
3 tbsp. hot water

In a small saucepan melt together the chocolate and butter. Remove from heat, stir in powdered sugar
and water. Add more hot water if needed to make a pouring consistency. Pour over cake to
glaze. Frosts top of 10-inch tube pan.

16. CHIFFON REFRIGERATOR CAKE

2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. sugar
1/2 c. Wesson oil
7 egg yolks, unbeaten
3/4 c. cold water

Beat until smooth. then add:

2 tsp. vanilla
1/2 bar sweet chocolate, grated

In large bowl, mix 1/2 teaspoon cream of tartar, 7 egg whites and 1/2 cup sugar. Beat until stiff.
Pour egg yolk mixture gradually over beaten egg whites, gently folding in until blended. Fold in
grated chocolate. Put in angel food pan or 3 bread tins. Bake at 325 degrees for 45 to 50 minutes.

CONTINUOUSLY:

FROSTING:
2 c. milk
1/2 c. sugar
1/2 c. flour

Boil until thick; cool. Mix:

1/2 lb. butter


1/2 c. powdered sugar
1 tsp. vanilla

Beat with mixer until custard. Melt rest of chocolate. Cool. Mix all together and frost.
Refrigerate.

17. COCOA CHIFFON CAKE

LARGE CAKE (Sixteen to twenty servings)

Preheat oven. Sift an ample amount of flour onto square of paper.

STEP 1:

Stir until smooth. Cool: 1/2 c.cocoa


Measure level measurements and sift together in a mixing bowl.

1 3/4 c. sugar 3 tsp. baking


powder 1 tsp. salt

Make a well and add in order:

7 unbeaten egg yolks (med. size)


The cooled cocoa mixture 1 tsp.
vanilla 1/4 tsp. red food
coloring, if desired

Beat with spoon until smooth.

CONTINUOUSLY:

STEP II:

Measure into large mixing bowl:


1/2 tsp. cream of tartar
Whip until whites form very stiff peaks. They should be much stiffer than for angel food or
meringue. Do not under beat.

STEP III:

POUR egg yolk mixture gradually over whipped egg whitesgently folding with rubber scraper just
until blended. DO NOT STIR! POUR into ungreased pan immediately. Bake in 10 inch tub pan--4 inches
deep at 325 degrees for 55 minutes, then 350 degrees for 10 to 11 minutes or 9x13x2 inch
oblong pan at 350 degrees for 45 to 50 minutes or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or
resting edges of square oblong or low pans onto other pans. Let hang free of table until cold.

CONTINUOUSLY:

Loosen from sides with spatula. Turn pan over and hit edge sharply on table to loosen.
Delicious un iced or iced.

FOR SMALLER CAKE (8 to 10


servings)

Follow same directions.

STEP I:

tbsp.) boiling water c. cocoa


Cool.

7/8 c. sugar 1 1/2 tsp. baking


powder 1/2 tsp. salt

Add in order:

4 unbeaten egg yolks The cooled cocoa mixture 1/2 tsp. vanilla 1/8 tsp. red food coloring, if
desired

CONTINUOUSLY:

STEP II:

1/4 tsp. cream of tartar

STEP III:
Follow large cake directions and bake in 8x8x2 inch or 9x9x2 inch square pan at 350 degrees for 30
to 35 minutes, or 5x10x3 inch loaf pan at 350 degrees for 50 to 55 minutes. Or, 9 inch tube, 3
1/2 inch deep pan at 325 degrees for 50 to 55 minutes.

HOBNAIL ICING:

Place bowl in ice water, beat with rotary beater until consistency to spread, (3 to 5 minutes).

2 or 3 egg yolks (or 1 small egg)


1/4 c. milk
3 sq. unsweetened chocolate (3
oz.), melted
1 tbsp. soft shortening
1/2 tsp. vanilla

18. MARBLE CHIFFON CAKE

2 1/4 c. cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
1/4 c. boiling water
2 tbsp. sugar
2 oz. unsweetened chocolate

Add in well of flour, sugar, salad oil, egg yolks, cold water, and vanilla. Beat until smooth.
Beat egg whites until stiff. Pour egg yolk batter in thin stream over entire surface of egg
whites, gently folding. Remove 1/3 of batter to separate bowl. Blend together boiling water, 2
tablespoons sugar and chocolate. Gently fold into batter. In ungreased tube cake pan, alternate light
butter with spoonful of chocolate butter. With narrow spatula swirl gently to form marble effect.

Bake at 325 degrees for 55 minutes, then at 350 degrees for 10 minutes.
MARBLE CHIFFON CAKE

2 1/4 c. sifted cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
1/4 c. boiling water
2 tbsp. sugar
2 (1 oz.) squares unsweetened
chocolate, melted

Sift together first 4 ingredients. Make well in center of dry ingredients and add in order next 4
ingredients. Beat until satin smooth. In large bowl, beat egg whites with cream of tartar until very stiff
peaks form. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently folding to
blend. Remove 1/3 portion of butter. Spoon half the light batter into ungreased 10 inch
tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula, swirl gently
through batters to marble.

CONTINUOUSLY:

Bake in slow oven (325 degrees) about 55 minutes or until cake tests done. Invert cake in pan; cool.
Frost with chocolate frosting.

CHOCOLATE FROSTING:

6 tbsp. butter
4 c. sifted confectioners' sugar
1 egg yolk
1 (1 oz.) sq. unsweetened
chocolate, melted and cooled
1 1/2 tsp. vanilla
1/4 c. light cream

Cream butter; gradually add half the sugar, blending well. Add egg yolk, chocolate, and vanilla.
Gradually add remaining sugar; beat well. Add cream to make of spreading consistency. Trim cake
with nuts if desired.

19. GRATED MARBLE CHIFFON CAKE

Sift together: 3 tsp. baking powder 1 1/2 c. sugar 1 tsp. salt. Make a well in the center of the
dry ingredients and add: 3/4 c. cold water 2 tsp. grated lemon peel 7 egg yolks 2 tsp. vanilla

Beat until satin smooth. In separate bowl, beat: 1/2 tsp. cream of tartar
Beat until very stiff peaks form. Pour egg yolk mixture in thin stream over entire surface of egg
whites; gently folding to blend. Remove 1/3 of batter to separate bowl. Blend together: 6 tbsp.
cocoa 2 tbsp. sugar 2 tbsp. oil

Blend until completely blended.


Gently fold chocolate mixture into the 1/3 portion of batter. Spoon half the light batter into
ungreased 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow
spatula, swirl gently through batters to marble. Leave definite areas of light and dark batter.
Bake in slow oven (325 degrees) about 55 minutes or until cake tests done. Invert cake in pan;
cool. Frost with Chocolate Glaze.

CHOCOLATE GLAZE:

4 1/2 tbsp. cocoa


2 tbsp. butter
1 tsp. vanilla
1 1/2 tbsp. salad oil
1 1/2 c. confectioners' sugar

Melt butter and mix well with cocoa and oil. Stir in confectioners' sugar and vanilla until crumbly.
Blend in 3 tablespoons of boiling water. Add enough water to form a medium glaze of pouring
consistency. Pour quickly over top of cake; spread glaze evenly over the top of the cake, allowing it to
dribble over the sides.

20. WALNUT CHIFFON CAKE

3/4 c. flour
2 tsp. cinnamon
1 tsp. salt
9 eggs, separated
1 1/2 c. granulated sugar
2 tsp. vanilla
2 c. walnuts, chopped

Sift flour with cinnamon and salt. Beat egg whites in large bowl until soft mounds form.
Gradually add 3/4 cup sugar. Beat that mixture until stiff, straight peaks form. Don't
Under beat. In another bowl, combine egg yolks and 3/4 cup sugar and the vanilla. Beat until
thick and lemony. Stir in dry ingredients. Fold the egg yolk batter gently into the egg
whites. Fold in the chopped walnuts. Turn into an ungreased 10 inch tube pan. Bake at 350
degrees for 55 to 60 minutes. Invert to cool. Frost with chocolate - sour cream or creamy
chocolate icing when cool.
21. COCONUT CHIFFON CAKE

2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

Make a well and add in order: 7egg yolks 3/4 c. cold water 1 tsp. vanilla 1 tsp. almond
Extract Beat on medium for 1 minute. tsp. cream of tartar

Beat on high 7 minutes. Pour egg yolk mixture gradually over beaten egg whites, gently folding
with rubber scraper.

Fold in:

Put in ungreased tube pan immediately. Bake 350 degrees 45 to 50 minutes.

ICING:

2 c. powdered sugar
1/4 c. fat
2 1/2 tbsp. juice, water, or milk
1 tsp. vanilla

22. FROST COCONUT CHIFFON CAKE

1 pkg. yellow cake mix (Duncan


Hines)
1 c. water
1/2 c. oil
4 eggs
1 box coconut pecan frosting mix

Grease bundt pan generously. Sprinkle with flour. Combine cake mix, water, oil, and eggs. Mix
well; add frosting mix until well blended. Bake at 350 degrees for 45 minutes. Cool in pan 5 minutes
and invert on plate.

23. COCONUT CHIFFON CUPCAKES

2 1/4 c. sifted cake flour


1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
1 c. milk
1 1/2 tsp. vanilla
2 eggs, separated
1 (3 1/2 oz.) can (1 1/3 cups)
flaked coconut

Sift together flour, 1 cup sugar, baking powder and salt into mixing bowl; make a well in dry
ingredients. Add salad oil, half the milk, and the vanilla; blend. Beat 1 minute at medium speed on
mixer, scarping bowl. Add remaining milk and the egg yolks, beat 1 minute. Beat white until soft peaks
form; gradually add 1/2 cup sugar, beat until very stiff peaks form. Fold into batter. Fill paper baking
cups in muffin pan 1/2 full.

Top with coconut. Bake at 400 degrees about 12 to 15 minutes or until done makes about 35 cup
cakes.

24. CHOCOLATE MARBLE CAKE

1 box yellow cake mix


1 box vanilla instant pudding mix
4 eggs
2/3 c. oil
3/4 c. water
1 c. chocolate syrup

Mix cake mix, pudding mix, eggs, oil and water. Beat three minutes with electric mixer. To 1/3 of
the batter add the chocolate syrup. Place 1/2 of remaining batter in a greased tube pan.
Pour chocolate batter into pan and top with remaining vanilla batter. Cut through with a knife
to create a marble-like effect. Bake at 350 degrees for 45 minutes.

25. CHOCOLATE MARBLE CHEESE CAKE

CRUST:

1 pkg. Duncan Hines devils food


cake mix
1/2 c. oil

FILLING:

3 (8 oz.) pkgs. cream cheese,


softened
3/4 c. sugar
1/2 tsp. almond
3 eggs
1 (1 oz.) square unsweetened
chocolate, melted

Preheat oven to 350 degrees. Grease 9" spring form pan. For crust, combine cake mix and oil
in large bowl. Stir until well blended. Press into bottom of pan. Bake at 350 degrees for 22
minutes. Remove from oven. Raise temperature to 450 degrees.

FILLING: Combine cream cheese, sugar and 1/2 teaspoon almond. Beat at medium speed until
blended. Add eggs, one at a time. Beat well after each. Remove 1 cup filling. Add chocolate to
filling. Spoon plain filling in warm crust.

CONTINUOUSLY:

Drop spoonful of chocolate filling over plain filling. Swirl with knife. Bake at 450 degrees for 7 minutes.
Reduce heat to 250 degrees, bake for 30 minutes. Loosen cake edge from pan. Cool before removing
from pan. Chill to serve.

26. VANILLA CHOCOLATE MARBLE CAKE

1/2 c. water
1/2 c. sugar
2 squares chocolate
1 egg
3/4 c. butter
1 c. sugar
2 unbeaten eggs
3/4 c. milk
2 c. regular flour
2 tsp. baking powder
2 tsp. vanilla flavor

Cook water, sugar, chocolate and egg until custard. Cream together butter and sugar; add eggs. Add
remaining ingredients. Bake cake at 350 degrees for 45 minutes to 1 hour. FROSTING: Bring 2 squares
chocolate, 2 tablespoons butter, 1 1/2 cups sugar and 1/2 cup milk to boil very slowly. Test to form
soft ball. Beat until cool.

27. MELTED MARBLE CHEESE CAKE

CRUST:
8 oz. Nabisco chocolate wafers
4-6 tbsp. melted butter

Combine and press in bottom of spring form pan.

FILLING:

1 1/2 lbs. softened cream cheese


1 c. sugar
5 eggs
1 1/2 tsp. vanilla
2 oz. melted semi sweet chocolate

Combine cream cheese, sugar, eggs and vanilla and beat until smooth. Pour half the batter into
a springform pan. Fold chocolate into remaining batter and swirl into pan. Cut through chocolate
with a knife. Bake at 300 degrees for 50 minutes or until set. Refrigerate 2 hours.

FROSTING: Mix 6 ounces melted semi sweet chocolate and 1/2 cup
sour cream, beat until spreadable. Spread on chilled cheese cake.

28. LOVE CAKE

1 marble cake mix (prepare as


directed on box, use 9"x13" pan)
2 lbs. ricotta cheese
3/4 c. sugar
1 tsp. vanilla
4 eggs

FROSTING:

1 pkg. instant chocolate pudding


1 c. milk
1 (8 oz.) Cool Whip

Mix ingredients together and spread on top of cake batter. Bake at 350 degrees for 60
minutes. Cool.

FROSTING:

Mix pudding and milk. Fold in Cool Whip. Frost cake and refrigerate. Good when made a day
ahead. You may substitute egg beaters or Scramblers for eggs.
29. PEANUT-CHIP MARBLE CAKE

3 tbsp. butter
1 egg
1 c. unbleached flour
1/2 tsp. each nutmeg & cloves
1/4 c. buttermilk
1/2 c. peanuts
1/2 c. brown sugar
1/4 c. molasses
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda

CHOCOLATE CHIP BATTER:

3 tbsp. butter
1 egg
1/2 c. milk
1 tsp. baking powder
1/2 c. sugar
1/2 tsp. vanilla
1 c. all purpose flour
1 c. chocolate chips

SPREAD:

2 tbsp. butter
1/4 c. chopped peanuts
2 tbsp. molasse

CONTINUOUSLY:

Prepare peanut spice batter. Cream together butter and sugar. Beat in the egg and molasses. In
separate bowl, combine the flour, spices and baking powder. Stir the flour mixture into the
molasses mixture, alternately with the buttermilk mixed with the baking soda. Stir in the
peanuts. Set aside. Prepare the chip batter in the same manner. Butter a ring mold or tube cake pan.
Combine molasses and butter. Spread in the pan. Sprinkle with peanuts.
Scoop and place each batter alternately around bottom of pan. In the second layer place light
batter on dark and dark on light to create a marble effect. Bake at 350 degrees for 45 minutes.
Remove from oven. Let stand 2 to 3 minutes. Turn out onto rack.

30. MARBLE ICE CREAM CAKE


SAUCE:

1 (14 oz.) can Pet milk, use 10


oz., not all
1 (10 1/2 oz.) pkg. miniature
Marsh mallows
6 oz. pkg. chocolate chips

CRUST:

1/2 c. butter and nuts


1 (3 oz.) can coconut
1 c. graham cracker crumbs

Melt ingredients for sauce and set aside to cool. In heavy saucepan melt butter and brown
coconut. Remove from heat and add graham cracker crumbs. Press into 13 x 9 inch pan. Cut 1/2 gallon
block vanilla ice cream and place a layer over crust. Pour sauce over ice cream. Repeat: ice
cream, sauce, top with nuts and crumbs. Freeze.

31. FRENCH MARBLE CAKE

2 c. sugar
1 c. butter
3 c. sifted cake flour
3 tsp. baking powder
Dash of salt
4 eggs, separated
1 (1 oz.) sq. unsweetened
chocolate, melted
1 c. milk
1 tsp. vanilla
1 tsp. lemon extract

Cream sugar and butter until light and fluffy; add egg yolks. Sift flour with baking powder and
salt. Add sifted dry ingredients alternately with milk. Add vanilla and lemon flavorings.
Beat egg whites until stiff; fold into flour mixture. Pour 1/3 of batter into another bowl and fold
in melted chocolate. Spoon butter alternately into greased and floured 12 cup tube pan. Bake in
350 degree oven for 45 minutes, or until cakes tests done. Let cool in pan 10 minutes. Remove
from pan. Cool and dust with powdered sugar.

32. DELUXE MARBLE CAKE


2 sq. unsweetened chocolate
1 1/4 c. sugar
1/4 c. water
1 tsp. vanilla extract
1/2 c. butter, softened
2 c. all purpose flour
3/4 c. evaporated milk
3 eggs
2 tsp. double acting baking
powder
1 tsp. orange extract
1/2 tsp. salt
1/2 tsp. baking soda
Confectioner's sugar

Preheat oven to 350 degrees. Grease well 9 inch spring form pan. In 1 quart saucepan over
very low heat, melt chocolate and 1/4 cup sugar with water, stirring. Stir in vanilla and
cool. In large bowl, measure 1 cup sugar and all ingredients except chocolate mixture and
confectioner's sugar. With mixer at low speed; beat well until mixed, constantly scraping bowl;
at high speed, beat 5 minutes, scraping bowl occasionally. Remove 2 1/2 cups butter. Beat
chocolate mixture into remaining butter. Alternatively spoon plain and chocolate butter into pan.

CONTINUOUSLY:

With knife, cut through batter a few times, then bake 55-60 minutes (top will be cracked).
Cool in pan on rack 10 minutes. Remove sides of pan and cool cake on rack. Sprinkle top of cooled
cake lightly with confectioner's sugar. Make 10 to 12 servings.

33. DUTCH MARBLE CAKE

1 1/2 c. butter
1 1/2 c. of brown sugar
1 1/2 c. of flour
3 eggs
2 tsp. vanilla extract
1 tsp. baking powder
1 tbsp. evaporated milk
1 oz. chocolate milk mix
2 oz. sugar
Pinch of salt

Ingredients at room temperature. Grease a cake form. Use a mixer to stir the butter in a large
bowl until soft. While stirring, add the sugar spoon by spoon for approximately 15 minutes and then
the eggs one by one. Add a little flour before adding the last egg. Now add the vanilla extract
followed by the flour, baking powder and salt. Keep stirring until smooth. In another bowl,
mix the chocolate mix, sugar and evaporated milk. Now take 1/3 from dough and add chocolate
mixture. In cake form put 1 plain layer of dough followed by chocolate dough layer and another
plain layer.

CONTINUOUSLY:

Bake at 325 degrees in oven for approximately 45 to 60 minutes. Then remove from
form, let it cool for a few minutes and serve.! Easy, take approximately 1 hour and 15
minutes, to prepare, (including baking).

34. PEANUT BUTTER CHIFFON CAKE

2 1/4 c. Softasilk or Wondra


flour
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. packed brown sugar
1/3 c. chunky peanut butter
1/3 c. vegetable oil
1 1/4 c. milk, divided
2 eggs, separated
1/2 c. sugar

Sift together flour, baking powder, baking soda, and salt. Add brown sugar, peanut butter,
oil, and 1/2 cup milk and beat 1 minute. Add 2 egg yolks and remainder of milk and beat 1
minute. Beat 2 egg whites until frothy; gradually add sugar and continue beating until stiff.
Fold into batter. Bake at 350 degrees in greased and floured 8-9 inch layer pans
or a 13 x 9 x 2 inch pan. Bake 8 inch layers for 30-35 minutes, 9 inch layers for 25-30 minutes,
and the 13 x 9 x 2 inch layer for 40-45 minutes. Cool and frost.

CONTINUOUSLY:

ICING:

1/2 c. chunky peanut butter


1/2 stick butter
3 c. sifted confectioners' sugar
1/4 c. milk

Mix ingredients until creamy. A favorite of children and husbands.


35. PECANS BLACK FOREST CAKE

STEP 1:

1 c. flour
1 c. finely chopped pecans
1 stick butter
Pinch of salt

Mix and pat in oblong pan. Bake at 250 degrees for 25 to 30 minutes. Chill. Use a 13 x 9 inch
pan. Stick in the freezer while you complete step 2.

STEP 2:

8 oz. pkg. cream cheese


1 c. powdered sugar
1 tsp. vanilla

Mix and spread over crust.

STEP 3:

1 pkg. vanilla instant pudding


1 pkg. chocolate instant pudding

Mix with 2 1/2 cups cold milk.


Spread on top of other mixture.

STEP 4:

Spread top with Cool Whip and


chill.

36. BLACK FOREST CHEESE CAKE

1 c. flour
1/2 c. chopped nuts
1 stick soft butter

Mix until crumbly and spread in 9 x 13 pan. Cook 20 minutes at 350 degrees. Cool.
CHEESE LAYER:

2 (3 oz.) pkg. cream cheese


1 c. Cool Whip
1 c. powdered sugar

Mix well and carefully spread over cooled crust.

PUDDING LAYER:

1 pkg. chocolate INSTANT pudding


1 pkg. vanilla INSTANT pudding
2 1/2 c. milk
1 tsp. vanilla

Beat until thick and pour over cheese layer. Cover with Cool Whip and shredded chocolate.
Place in refrigerator.

37. STRONG BLACK FOREST CAKE

2 c. flour
2 c. sugar
1 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 c. milk
1/2 c. oil
2 eggs
1 c. strong coffee

Sift dry ingredients together. Add remaining ingredients and mix. You may line bottom of 9 x
13 inch pan with waxed or greased brown paper. Pour batter into pan. Bake at 350 degrees for 40
to 45 minutes.

38. COOL BLACK FOREST CAKE

2 sticks butter
2 c. flour
1 c. walnuts, chopped
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. (12 oz.) tub Cool Whip
1 sm. pkg. instant chocolate
pudding
1 sm. pkg. instant vanilla
pudding
1 tsp. vanilla

Mix flour and butter together. Add nuts. Put in 9x13 inch pan. Spread over bottom. Bake for 20
minutes at 350 degrees and cool. Mix softened cream cheese with powdered sugar. Stir well and add
1 cup of Cool Whip. Spread on crust.

Mix chocolate and vanilla instant pudding mixes together. Add milk according to amount on box and
vanilla. Beat until smooth. Spread over cheese layer. Spread on the remaining Cool Whip.
Refrigerate overnight.

39. BLACK FOREST EGG CAKE

3 tbsp. melted butter


1 c. chocolate wafer crumbs
(about 20)
4 (8 oz.) pkgs. cream cheese
1 1/3 c. sugar
1/4 c. flour
1 tbsp. cherry flavored brandy
1 tsp. vanilla
6 eggs
1 (10 oz.) jar maraschino
cherries, drained & chopped,
reserve juice
3/4 c. semi-sweet chocolate
morsels, melted
1 c. sour cream
2 tbsp. sugar
Chocolate curls (opt.)

Blend together melted butter and crumbs thoroughly. Press crumb mixture firmly onto bottom of
lightly greased 9"x13" spring form pan. Set aside. In large bowl beat together softened cheese, sugar,
flour, brandy and vanilla until fluffy. Add eggs, 1 at a time, beating well. Pour 1/3 of batter into
small bowl. Beat drained, chopped cherries into rest of batter; set aside.

CONTINUOUSLY:

Blend melted chocolate into pan. Spread with all of chocolate batter and top with
rest of cherry batter. Gently swirl through batter with thin spatula to marble.
40. CHOCOLATE JELLY ROLL

1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 c. granulated sugar
1/4 c. unsweetened cocoa
4 egg whites
1/2 c. sugar
1 c. whipping cream
1/2 c. sugar
4 tbsp. cornstarch
Dash salt
1/2 water
1 sq. (1 oz.) unsweetened
chocolate, cut up
2 tbsp. butter
1/2 tsp. vanilla

Grease and flour 15x10x1-inch pan. Stir flour, baking powder, cocoa and salt together. Beat
yolks and vanilla at high speed 5 minutes until thick and lemon- colored. Gradually add 1/3 cup
sugar. In a separate bowl beat whites to form soft peaks. Gradually add sugar to form stiff peaks. Fold
yolk mixture into whites. Sprinkle flour mixture over egg mix and fold in.

CONTINUOUSLY:

Pour into pan. Bake at 375 degrees for 12-15 minutes or until done. Immediately roll into
towel sprinkled with powdered sugar.

Whip 1 cup whipping cream.(Sometimes I double this to make the filling thicker.) Spread on
open cake and roll again.

Glaze: Mix 1/2 cup sugar, cornstarch and salt. Stir in water, cut-up chocolate. Cook and
stir until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir in butter and vanilla.
Frost. Chill until served.

41. CHOCOLATE ROLLS

2 c. sugar
4 tbsp. cocoa (heaping)
Vanilla
1/2 stick butter
1 can Pet milk
1/2 can water

Mix sugar and cocoa together. Pour in milk and water. Stir. Bring mixture to boiling; lower
heat. When it starts to bubble, add vanilla to taste. Let boil a little longer. When it starts to
get thick, add butter. Make sure you stir it every 10 or 15 minutes so it won't stick to pan
or burn. Boil until soft ball stage (not too thick, it has to spread easily). Make pie crust and roll out
oblong. Spread chocolate on pastry to within a 1/4 inch from edge. Roll one side, then the
other until they meet in the middle. Fold ends. Brush top of pastry with melted butter. Bake
pastry in a 325 degree oven for 20 minutes or until golden brown. Cool.

(Depending how thick the chocolate is on your pastry, it will make up to 3 rolls.)

42. CHOCOLATE REFRIGERATOR ROLL

1 c. heavy cream or whipping


cream
2 tbsp. granulated sugar
1/2 tsp. vanilla extract
Approx. 20 chocolate wafers (by
Nabisco)
Coconut (optional)
Candied red cherries (optional)

Whip cream with sugar and vanilla until stiff. Spread wafers with part of cream. Put together in
stacks of four or five. Chill 15 minutes. Stand on edge of plate to make one long roll. Frost outside of
roll with remaining cream. Refrigerate at least 3 hours.

Garnish with coconut and cherries. Roll may be frozen if desired. Remove from freezer to
refrigerator about one hour before serving.

43. CHOCOLATE CAKE ROLL/SAUCE

6 egg-whites
1/2 tsp. cream of tartar

Beat until stiff. Beat in gradually until glossy:

1/2 c. sugar

Set aside. Beat until thick and lemon-colored:


6 egg-yolks

Add:

1/2 c. sugar

Sift together:

4 tbsp. cocoa
4 tbsp. flour
1/4 tsp. salt

Beat into yolk mixture; stir in:

1 teaspoon vanilla

Carefully fold into egg-white mixture. Spread evenly in jelly roll pan with well-greased paper.
Bake 325 degrees for 15 to 20 minutes or until surface springs back then touched.

CONTINUOUSLY:

Immediately turn upside down on towel sprinkled with powdered sugar. Remove paper and roll up
with towel to prevent cake sticking together; don't refrigerate. Unroll shortly before serving;
place cake on waxed paper; remove towel; fill with sweetened whipped cream; roll up carefully
to keep in cream; chill. Serve with sauce.

44. CHOCOLATE CUSTARD SAUCE:

Melt 1/4 cup butter in saucepan. Add 3/4 cup sugar and 1/4 cup cocoa. Stir until blended, then
add 1/3 cup light cream. Boil 1 minute; remove from heat and stir in 1/2 teaspoon vanilla. (Or) :
Dissolve 3 ounces strawberry Jello in 1/2 cup boiling water; let set until partially firm; add
1 cup whipped cream, mix and spread on cake roll. Garnish with powdered sugar and strawberries.

45. CHOCOLATE ROLL

5 eggs, separated
1/2 c. white sugar
3 tbsp. cocoa
1 c. heavy cream
10X confectioners' sugar to taste
Vanilla to taste
Beat egg yolks with sugar until light and creamy. Add cocoa. Beat lightly and set aside.
Beat egg whites until stiff but not dry. Gently fold yolk mixture into whites. Pour onto greased
wax paper lined cookie sheet. Bake at 375 degrees for 15 to 20 minutes. Peel off wax paper and
sprinkle with icing sugar over.

Whip 1 cup heavy whipped cream until stiff. Add 10X sugar and vanilla to taste. Spread on
chocolate roll. Roll tightly on width, cut on angle. Pour warm chocolate sauce on top.

46. CHOCOLATE CAKE ROLL

1/2 c. flour
1/4 c. cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. sugar
1/2 tsp. vanilla
1/3 c. powdered sugar

Grease and flour jelly roll pan. Preheat oven to 350 degrees. Sift first 4 ingredients in large
mixing bowl. Combine egg whites and water. Beat on high until frothy. Gradually add 1/2 cup
sugar and beat until stiff. In small mixing bowl, beat egg yolks until thick. Gradually add 1/3
cup sugar. Add vanilla and beat 2 minutes longer. Fold into egg whites. Fold in dry ingredients.
Don't over mix.

Spread batter evenly in pan. Bake 12 to 15 minutes. Sprinkle dish towel with powdered sugar. Turn
cake onto towel. Roll up cake and towel together. Let stand 1 minute. Unroll then re-roll.
Cool, unroll and spread with vanilla ice cream, whipped cream or chocolate whipped cream.
Chill.

47. CHOCOLATE MINT JELLY ROLL

1 c. cake flour or 3/4 c. all


purpose flour
1/4 c. cocoa (unsweetened)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
FILLING:

1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring

Whipped to soft peaks.

CHOCOLATE GLAZE:

2 oz. unsweetened chocolate


3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x1 inch, with aluminum foil or
waxed paper; grease. Stir together flour, cocoa, baking powder, and salt; set aside.
In small mixer bowl beat eggs about 5 minutes or until very

CONTINUOUSLY:

thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated
sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until
batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes (under bake just a little) or until wooden toothpick inserted comes out
clean. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. (Use a
sifter.) Carefully remove foil; trim off stiff edges if necessary.

While hot, roll cake and towel from narrow end. A flour sack towel is best for this. Cool on
wire rack. Unroll cake; remove towel. Spread whipped mint filling over cake. Roll up.

CONTINUOUSLY:

Chocolate Glaze: Melt 2 oz. unsweetened chocolate and 3 tablespoons butter over low heat.
Remove from heat; stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Mix in about 2
tablespoon hot water, one teaspoon at a time, until glaze is of proper consistency.

Spread glaze over length and sides of roll. Refrigerate 3 hours. To serve, slice cake 3/4
inch thick. If desired, garnish each serving with a sprig of mint and a maraschino cherry.

48. CHOCOLATE FUDGE ROLL CAKE


3/4 c. flour
1 tsp. baking powder
Sugar
Chocolate fudge spread (thick, like for ice cream)
1/2 tsp. salt
4 eggs, separated, room
temperature
1/2 tsp. vanilla

Preheat oven to 375 degrees. Grease cookie sheet and line with waxed paper. In small bowl
combine flour, baking powder and salt. In another small bowl, with mixer at high speed, beat egg
whites into soft peaks; gradually sprinkle in 1/3 cup sugar, beating until sugar is dissolved
and stiff peaks form. In large bowl, at high speed, beat egg yolks until thick and lemon colored; at
same speed, sprinkle in 1/2 cup sugar and vanilla. Sprinkle flour mixture over yolks; add beaten
whites; with rubber spatula, gently fold mixture to blend thoroughly.

CONTIUOUSLY:

Spread batter in pan; bake 15 minutes or until top springs back when lightly touched with finger.
Immediately invert hot cake onto a kitchen towel. Gently remove waxed paper and cut off crisp
edges of cake. While still warm, carefully roll up cake and towel from narrow end.

Cool cake completely on rack, then unroll and spread with chocolate fudge. Re-roll without
towel and decorate top with glaze of powdered sugar mixed with a little water.

49. CHOCOLATE NUT ROLL

2 squares unsweetened chocolate


1 1/2 c. powdered sugar
2 eggs, beaten until fluffy
1 c. chopped walnuts
1/2 c. graham cracker crumbs
2 1/2 c. miniature marshmallows

Beat together chocolate, powdered sugar and eggs. Add nuts, graham cracker crumbs and
marshmallows. Shape into 2 long rolls and roll in extra graham cracker crumbs.
Chill 1 hour. Keep in freezer, slice and serve; delicious! These are a family tradition recipe
around Christmas time.

50. CHOCOLATE SPONGE ROLL


Preparation time: 25 minutes.
Baking time: 20 minutes. Oven
temperature: 350 degrees. Yields:
8 slices. (One 10 inch roll.)

3 tbsp. unsweetened cocoa


1/2 tsp. salt
2 1/2 tbsp. all-purpose flour
6 eggs, separated
1 c. powdered sugar
1 tsp. vanilla

FILLING:

1 c. whipping cream, whipped


1 c. marshmallow cream
1 tsp. vanilla

TOPPING:

Powdered sugar
Unsweetened cocoa powder

1. In a small bowl, combine cocoa, salt and flour.


2. In another bowl, whip egg whites until they hold firm peaks. Set aside.

CONTINUOUSLY:

3. Without washing beaters, in a mixing bowl, whip yolks until fluffy. Gradually beat in sugar
until yolks are light and lemon- colored. Fold in cocoa mixture and vanilla until blended. Fold
in egg whites.

4. Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture
into pan. Smooth top.

5. Bake for 20 minutes or until cake springs back when touched in center.

6. Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting
from small side, roll cake. Cool.

7. To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy.

8. Unroll cake. Spread with cream mixture. Roll up. Dust with powdered sugar and cocoa powder.

TIPS: Cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes
before filling.
51. VANILLA CHOCOLATE CAKE ROLL

1 c. cake flour
3/4 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla

Line a jelly roll pan (15 x 10 x 1 inch) with greased waxed paper. Stir flour, cocoa, baking powder
and salt; set aside. In small bowl beat eggs about 5 minutes or until thick and lemon colored.
Pour eggs into a large bowl. Gradually beat in the granulated sugar. On low speed, blend in
water and vanilla. Gradually add flour mixture and beat until batter is smooth. Pour into pan,
spread to corners. Bake for 12 to 15 minutes at 375 degrees. Invert pan onto a confectioner sugar
sprinkled towel. Remove waxed paper and roll cake from the narrow end into the towel.

CONTINUOSLY:

FILLING:

5 tbsp. flour
1 c. milk
1 stick butter
1/2 c. Crisco
1 c. granulated sugar

Mix together 5 tablespoons of flour and 1 cup milk; cook until thick. Cool. In a small bowl, put
1 stick of butter and Crisco and 1 cup granulated sugar. Beat until creamy then add to
cool flour mixture; beat well. Spread on unrolled cake and reroll. Cut in slices and serve.

52. COLD CHOCOLATE CAKE ROLL

1/2 c. all-purpose flour


1/4 c. unsweetened cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. granulated sugar
1/2 tsp. vanilla extract
Confectioners' sugar (about 1/3
c.)

Grease and flour a 15 1/2" x 10 1/2" x 1" jelly roll pan. Preheat
oven to 350 degrees. Sift together first 4 ingredients. In large mixer bowl combine egg whites and
water. Beat on high speed until frothy. Gradually beat in 1/2 cup sugar; continue beating until stiff and
glossy.

In small mixer bowl beat egg yolks until thickened, 3 minutes. Gradually beat in 1/3 cup sugar.
Add vanilla and beat 2 minutes longer. Fold into egg whites then fold in dry ingredients just until
blended. Don't over mix. Spread batter evenly in pan. Bake 12 to 15 minutes, until lightly browned and
center springs back when lightly touched with finger.

CONTINUOUSLY:

Meanwhile, sprinkle a dish towel or 24"x13" reusable wipe with confectioners' sugar. Turn cake
out onto towel. Cake may be rolled from long or short end depending on filling. (See recipes below for
direction.) While cake is hot, roll up cake and towel together. Let stand 1 minute; unroll to allow steam
to escape, then re-roll with towel and let cool on wire rack. Unroll and spread with filling to within
1/2" of edges. Re-roll (no towel this time). Trim off ends. Makes 1 cake roll.

53. CHOCOLATE MOCHA CREME ROLL

CAKE:

6 egg whites (room temp.)


3/4 c. sugar
6 egg yolks
1/3 c. unsweetened cocoa
1 1/2 tsp. vanilla
Dash salt
Confectioners' sugar (to sprinkle
over cake when done)

FILLING:

1 1/2 c. chilled heavy cream


1/2 c. confectioners' sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
2 tsp. instant coffee powder
Grease bottom of 15 1/2 x 10 x 1 inch jelly roll pan. Line with wax paper that has been
lightly greased. Preheat oven to 375 degrees. In a large bowl, beat egg whites at high speed,
until soft peaks form. Add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff
peaks form.

CONTINUOUSLY:

With same beater, beat yolks at high speed, adding remaining 1/2 cup sugar, 2
Table spoon at a time. Beat about 4 minutes, until very thick. At low speed, beat in cocoa, vanilla
and salt until just smooth. Gently fold the cocoa mixture into the beaten egg whites just
until they are blended.

Spread evenly in pan. Bake 15 minutes until surface springs back when touched.

Sift confectioners' sugar onto a 15x10 inch clean linen towel. Turn cake out onto towel and peel
off wax paper.

Roll up jelly roll fashion, starting with the short end, towel and all. Cool completely on
rack, seam side down. (At least 1/2 hour.) To make filling, combine ingredients in bowl. Beat
with mixer until thick, then refrigerate.

CONTINUOUSLY:

Unroll cake, gently removing towel; spread with filling to within 1 inch of the edge.
Reroll, placing seam side down on plate. Cover loosely with foil. Refrigerate. (At least one hour
before serving.) To serve, sprinkle with confectioners' sugar.

54. CHOCOLATE CINNAMON ROLLS

1 pkg. active dry yeast


1/4 c. warm water (105-115
degree)
1/4 c. lukewarm milk, scalded
then cooled
1/4 c. sugar
1/2 tsp. salt
1 egg
1/4 c. shortening
1/3 c. cocoa
2 1/4 to 2 1/2 c. all purpose
flour (if using self rising
flour, omit salt)
2 tbsp. butter, softened
1/4 c. sugar
1 1/2 tsp. ground cinnamon
Creamy Frosting

Dissolve yeast in warm water. Stir in milk, 1/4 cup sugar, the salt, egg, shortening, cocoa, and 1 1/2
cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to
handle. Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1
1/2 hours. (Dough is ready if indentation remains when touched.)

CONTINUOUSLY:

Punch down dough and roll into a rectangle, 15 x 9 inches. Spread with butter. Mix 1/4 cup sugar
and the cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough
into roll to seal well; stretch roll to make even. Cut into 1 inch slices and place slightly apart in greased
rectangular baking pan, 13 x 9 x 2 inches. Let rise until double, about 45 minutes.

Heat oven to 375 degrees. Bake at 25-30 minutes. While warm, frost rolls with creamy Frosting. 15
rolls; 160 calories easy.

Do-Ahead Tip: After placing in greased bowl, dough can be covered and refrigerated no
longer than 4 days.

CREAMY FROSTING:

3/4 c. powdered sugar


1 1/2 tsp. milk
1/4 tsp. vanilla

Mix powdered sugar, milk, and vanilla until smooth.

55. CHOCOLATE BANANA SNACK CAKE

1 c. rolled oats
1/2 c. butter
1 1/4 c. boiling water
3/4 c. honey
1 tsp. vanilla
3/4 c. (2 med.) mashed bananas
3 eggs
1 3/4 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. flaked coconut
1/2 c. chopped walnuts
1 c. semi-sweet chocolate ships

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl combine oats, butter
and water; let stand 20 minutes. Stir in honey, vanilla, bananas and eggs; mix well. Lightly spoon
flour into measuring cup; level off. In small bowl combine flour, baking soda, cinnamon, salt and
nutmeg. By hand, stir into oat- banana mixture until well blended. Fold in coconut, walnuts
and chocolate chips. Pour into prepared pan. Bake at 350 degrees for 35-40 minutes or until cake
springs back when touched lightly in center. (Cake will not rise high.) 15 servings. Serve warm.

56. CHOCOLATE PEANUT BUTTER SQUARES

1 roll Pillsbury slice and bake


peanut butter cookies
6 oz. chocolate chips
1/2 c. powdered sugar
1/4 c. peanut butter
2 tbsp. milk
1/2 c. chopped salted peanuts

(In refrigerator section of store). Heat oven to 350 degrees. Slice cookie dough into 1/4 inch
slices. Press into 9 x 13 inch (sprayed with Pam). Bake for 12 to 15 minutes or until golden.
Sprinkle chocolate chips over warm crust. After about 5 minutes spread over surface. In small
bowl, blend powdered sugar, peanut butter and milk. Place spoonsful of mixture on top of
chocolate layer and swirl with spoon to marblize. Sprinkle with chopped peanuts. Cut into small
squares.

57. CHOCOLATE CUPCAKES

2 sticks unsalted butter (8


ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4
ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room
temperature)
1 teaspoon pure vanilla extract

Note: In this recipe, measurements for dry ingredients are given both by volume (cups)
and by weight (ounces). Professional chefs tend to use weight measures, while home cooks
usually use volume.

Cream together:

2 sticks unsalted butter (8ounces)


1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4ounces)

CONTINUOUSLY:

Add:

4 large eggs (one at a time) 6 ounces unsweetened chocolate (chocolate should be melted, then
cooled for approximately 15 minutes before being added)

Add and alternate:

2 cups cake flour (9-1/4 ounces)


1 teaspoon baking soda

With:

1 cup buttermilk (room temperature)


1 teaspoon pure vanilla extract

Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill
each cup with 1 leveled off scoop of an ice cream scooper. Bake at 350F in regular oven for
20 to 25 minutes or until tester comes out clean.

Yields 24 to 27 cupcakes

58. CHOCOLATE CHEESECAKE CUPCAKES

1 box devil's food cake mix


1 (8 oz.) pkg. cream cheese
1 egg
3/4 c. sugar
3/4 c. chocolate chips
Cupcake paper cups

Preheat oven according to cake mix box.


1. Mix cake mix using package directions.

2. Fill cupcake papers 2/3 full.

3. Mix cream cheese, egg, sugar,


chocolate chips together.

4. Drop about 1 teaspoon cream


mixture on top of each cupcake.

5. Bake according to box


directions (2 dozen).

59. MOCHA CUPCAKES

1/2 c. shortening
1 c. granulated sugar
1 egg
1 1/3 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 c. cocoa
1/2 c. milk
1/2 c. hot coffee
1 tsp. vanilla

Heat oven to 375 degrees. Thoroughly cream shortening and sugar. Add egg and beat well. Add
flour sifted with salt, baking powder, soda and cocoa alternately with milk and vanilla. Add coffee.
Bake 18 to 20 minutes.

60. LEMON MERINGUE CAKE

Make cake the day before you need it.

LEMON FILLING:

Make filling the same day as the cake.

2 c. sugar
1/2 c. cornstarch
2 c. water
4 egg yolks, slightly beaten
1/4 c. butter
2 tsp. grated lemon
2/3 c. lemon juice
2 drops yellow food coloring

Mix sugar and cornstarch in saucepan. Gradually stir in water, and cook over medium heat
stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, gradually stir in the egg
yolks. Stir and boil 2 minutes.

Remove from heat, stir in butter, lemon peel, lemon juice and food color. Put in refrigerator until
next day. Save the egg whites for the meringue.

CONTINUOUSLY:

The next day cut the layer cakes in half and fill each layer with the lemon filling, also put lemon
filling on top of cake.

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
3/4 tsp. vanilla

Beat egg whites with cream of tartar until foamy. Beat in sugar one tablespoon at a time,
continuing to beat until eggs are stiff and glossy, but not dry. Do not under beat. Stir in vanilla.
Spread the meringue around the outside of the cake and dots some on the top of the cake.

Preheat oven to 350F and return cake to oven until the meringue is golden brown.

61. BANANA MERINGUE CAKE

1/2 c. butter
4 egg yolks, well beaten
1 tsp. baking powder
1/2 c. sugar
4 tbsp. milk
1/2 c. plus 2 tbsp. flour
1/2 tsp. salt

Cream butter, sugar and egg yolks. Add flour, baking powder and salt alternately with milk.
Put batter into two (8 inch) round pans that are well greased and floured.

MERINGUE:

4 egg whites
1 tsp. vanilla
3/4 c. sugar
1/2 c. nuts

Beat until stiff peaks form. Spread meringue over butter(meringue needs to be very
stiff). Sprinkle chopped nuts over top. Bake 20 to 25 minutes at 350 degrees. Let cool 30
minutes in pan.

CONTINUOUSLY:

Turn meringue side of one layer down on plate. Layer in whipped cream (or Cool Whip) and bananas.
Add top layer meringue side up. Top with bananas. Frost sides and top with whipped cream or Cool
Whip. Top with chopped nuts. Chill. Keeps very well covered in the refrigerator.

BANANA MERINGUES

MERINGUE:

4 egg whites
1/4 c. plus 3 tbsp. sugar
Scant 1/2 c. powdered sugar
2 tbsp. cornstarch

FILLING:

1 1/4 c. whipping cream


1/4 c. powdered sugar, sifted
1 tbsp. unsweetened cocoa powder,
sifted
6 bananas

TOPPING:

4 oz. semi-sweet chocolate


1/4 c. firmly packed soft brown
sugar

Line a baking sheet with baking parchment or waxed paper. Grease


waxed paper. Preheat oven to 250 degrees. To make meringue, beat egg whites in a medium bowl
until stiff. Slowly add sugar, beating constantly. Sift powdered sugar and cornstarch onto egg white
mixture; fold in.

CONTINUOUSLY:

Fill a pastry bag fitted with a plain nozzle with meringue mixture, pipe 12 banana shapes onto
prepared baking sheet. Bake 3-4 hours with oven door slightly open. Remove meringues from baking
sheet; cool on a rack.

To make filling: Whip cream with powdered sugar until stiff; stir in cocoa powder. Put chocolate
cream into a pastry bag fitted with a fluted nozzle; pipe onto cooled meringues. Peel bananas
and cut in half lengthwise. Place a halved banana on each cream- topped meringue.

To make topping: Melt chocolate in a double boiler over low heat. Pour chocolate over bananas,
sprinkle with brown sugar before chocolate sets.

WHITE-CHOCOLATE ROCKY ROAD

2 lb white chocolate, chopped


1/2 cup shredded coconut
1 cup macadamia nuts, halved
9 oz white marshmallows, halved

Place the chocolate in a heat proof bowl over simmering water and stir until melted and
smooth. Removed from heat, then add the coconut, macadamias and marshmallows; mix to combine.

Pour the mixture into an 11 x 7 tin lined with baking paper. Refrigerate for 2 hours or until set.

Remove from tin and cut into squares.

62. ROCKY ROAD CAKE

2 c. all-purpose flour
2 c. sugar
4 tbsp. cocoa
1 tsp. soda
2 sticks butter
1/2 c. buttermilk
2 eggs
1 tbsp. vanilla

Sift dry ingredients together and then add butter, buttermilk, eggs
and vanilla. Mix, blending well and then add 1 cup hot coffee.
Pour batter into well greased 12 x 18 inch pan. Bake at 350 degrees for approximately 30
minutes. Frost immediately.

ROCKY ROAD FROSTING:

1 stick butter
6 tbsp. milk
1 box powdered sugar
4 tbsp. cocoa
2 tsp. vanilla

Blend and add 1 cup chopped pecans and 1 1/2 cups small marshmallows. Frost cake as soon
as removed from oven.

63. CHOCOLATE ROCKY ROAD CAKE

2 c. all purpose flour


1 1/2 c. sugar
1/2 c. unsweetened chocolate
1/2 c. butter, softened
1 c. water
3 whole eggs
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla

FROSTING:

2 c. miniature marshmallows
1/4 c. butter
3 oz. pkg. cream cheese
1 oz. square unsweetened
chocolate
2 tbsp. milk
3 c. powdered sugar
1 tsp. vanilla
1/2 c. coarsely chopped salted
peanuts

Heat oven to 350 degrees. In large mixer bowl combine all cake ingredients. Beat at low speed,
scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl
often, until smooth (1 to 2 minutes). Pour into greased and floured 13 x 9 baking pan.
CONTINUOUSLY:

Bake for 30 to 40 minutes, or until wooden pick inserted in center comes out clean. Sprinkle with
Marshmallows. Continue baking 2 minutes or until marshmallows are softened. Meanwhile, in 2quart
saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. Cook over medium heat, stirring
occasionally, until melted (8 to 10 minutes). Remove from heat; stir in powdered sugar and
vanilla until smooth. Pour over marshmallows and swirl together. Sprinkle with peanuts. Makes 15
servings.

ROYAL ICING

If a soft, not brittle, icing is preferred add 2 teaspoons of glycerine.

2 egg whites
1 lb. icing sugar, sifted
2 tsp. lemon juice
2 tsp. glycerin (optional)

Put the egg whites in a large mixing bowl and beat until light and frothy. Beat in the icing
sugar gradually until all is incorporated and the icing is stiff enough to stand in peaks.
Beat well to remove any lumps. Beat in the lemon juice and glycerin if used. Use immediately, or cover
the bowl with a damp cloth. To rough ice, put the prepared icing on top of the cake placed
on a cake board. Work with a palette knife over the top of the cake, using a to-and-fro motion.
Gradually work the icing down the sides of the cake until entirely covered. Using the tip of the
palette knife, quickly rough up the surface of the icing with short, sharp movements. This will
create a traditional snow effect that can be decorated with ornaments.

CONTINUOUSLY:

To flat ice, put three-quarters of the prepared icing on top of the cake (cover remaining icing
as above) place on a cake board. Work with a steel ruler or palette knife over the top of the
cake using a to-and fro motion. Continue with this motion, smoothing out the icing and
breaking any air bubbles that appear on the surface.

When quite smooth, draw the ruler or palette knife in one movement across the top of the cake,
making the surface completely smooth. Scrape off any icing from the sides, returning to the
mixing bowl and keep covered. Leave the cake until the icing on the top is set before icing the
sides with the reserve icing in the same way smoothing around the cake with the steel ruler or
palette knife and making the joins as smooth as possible.
ROYAL ICING (Egg White Recipe)

3 egg whites, room temperature


1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made
with meringue powder. Royal icing is a hard drying icing. Please keep covered with a damp cloth.
Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs,
gingerbread houses and cookies you want to dry hard. Grease will greatly effect this
icing. Be sure to wash all utensils with a good dish soap.

ROYAL ICING

3 lg. egg whites


1/2 tsp. cream of tartar
1 (16 oz.) pkg. powdered sugar,
sifted

Combine egg whites and cream of tartar in large mixing bowl. Beat at medium speed with electric
mixer until frothy. Gradually add powdered sugar, mixing well. Beat 5 to 7 minutes. Makes about 2
cups. Icing dries quickly, keep covered at all times with plastic wrap.

64. CHOCOLATE MINT JELLY ROLL

1 c. cake flour or 3/4 c. all


purpose flour
1/4 c. cocoa (unsweetened)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla

FILLING:

1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring
Whipped to soft peaks.

CHOCOLATE GLAZE:

2 oz. unsweetened chocolate


3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or
waxed paper; grease. Stir together flour, cocoa, baking powder, and salt; set aside.

CONTINUOUSLY:

In small mixer bowl beat eggs about 5 minutes or until very thick and lemon colored. Pour
eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in
water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan,
spreading batter to corners.

Bake 12 to 15 minutes (under bake just a little) or until wooden toothpick inserted comes out
clean. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. (Use a sifter.)
Carefully remove foil; trim off stiff edges if necessary.

While hot, roll cake and towel from narrow end. A flour sack towel is best for this. Cool on
wire rack. Unroll cake; remove towel. Spread whipped mint filling over cake. Roll up.

CONTINUOUSLY:

Chocolate Glaze: Melt 2 oz. unsweetened chocolate and 3 tablespoons butter over low heat.
Remove from heat; stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Mix in about 2
table spoon hot water, one teaspoon at a time, until glaze is of proper consistency.

Spread glaze over length and sides of roll. Refrigerate 3 hours. To serve, slice cake 3/4
inch thick. If desired, garnish each serving with a sprig of mint and a maraschino cherry.

65. JELLY ROLL

2 eggs, beaten light


1 c. sugar
1 c. flour
1/2 c. hot milk
1 glass jelly
1 tsp. vanilla
Beat sugar and eggs, add vanilla then flour sifted 3 times. Add milk. Bake in a greased dripping
pan, turn out onto a damp cloth. Trim off crisp edges, spread with jelly and start with nearest edge
while still warm to make a roll. Dust with powdered sugar.

66. VANILLA JELLY ROLL

3/4 c. cake flour


1 tsp. baking powder
1/2 tsp. salt
4 eggs, separated, room
temperature
3/4 c. sugar
3/4 tsp. vanilla extract
1 (10-12 oz.) jar jelly or jam
Confectioners' sugar

In small bowl mix cake flour, baking powder and salt. In another small bowl beat egg
whites at high speed until soft peaks form. Gradually sprinkle in 1/4 cup sugar, beating at high
speed until dissolved and whites stand in stiff peaks. In large bowl, beat (high speed)
egg yolks, vanilla extract and 1/2 cup sugar until very thick and lemon colored. Gently fold
flour mixture and beaten egg whites into egg-yolk mixture.
Spread batter evenly in greased shallow pan lined with waxed paper.

CONTINUOUSLY:

Bake in preheated 375 degree oven for 15 minutes. Sprinkle clean cloth/towel with confectioners'
sugar and invert baked cake onto towel. Peel waxed paper from cake, roll cake with towel. Peel
waxed paper from cake, roll cake with towel and cook for 30 minutes. Unroll cooled cake,
spread with jelly roll or jam and roll cake without towel. Sprinkle roll with confectioners' sugar,
place seam side down.

67. CHOCOLATE SPONGE ROLL

Preparation time: 25 minutes.


Baking time: 20 minutes. Oven
temperature: 350 degrees. Yields:
8 slices. (One 10 inch roll.)

3 tbsp. unsweetened cocoa


1/2 tsp. salt
2 1/2 tbsp. all-purpose flour
6 eggs, separated
1 c. powdered sugar
1 tsp. vanilla

FILLING:

1 c. whipping cream, whipped


1 c. marshmallow cream
1 tsp. vanilla

TOPPING:

Powdered sugar
Unsweetened cocoa powder

1. In a small bowl, combine cocoa, salt and flour.


2. In another bowl, whip egg whites until they hold firm peaks. Set aside.

3. Without washing beaters, in a mixing bowl, whip yolks until fluffy. Gradually beat in sugar
until yolks are light and lemon- colored.

CONTINUOUSLY:

Fold in cocoa mixture and vanilla until blended. Fold in egg whites.

4. Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture
into pan. Smooth top.

5. Bake for 20 minutes or until cake springs back when touched in center.

6. Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting
from small side, roll cake. Cool.

7. To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy.

8. Unroll cake. Spread with cream mixture. Roll up. Dust with powdered sugar and cocoa powder.

TIPS: Cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes
before filling.

68. CHOCOLATE SPONGE CAKE

2 c. superfine sugar
3/4 c. all-purpose flour
1/2 c. cocoa
12 egg whites
1 tsp. cream of tartar
1 tsp. vanilla

Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at
high speed of an electric mixer until foamy. Add cream of tartar and vanilla. Beat 5 minutes or
until stiff peaks form. Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a
rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time.
Spoon into an ungreased 10" tube pan with removable bottom. Bake at 375 degrees for 40 minutes or
until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle
for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small
metal spatula; gently remove from pan.

69. BANANA CAKE

1 1/4 cups sugar


1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts,
chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the
sour cream. Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.

Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.

Bake for 35-45 minutes or until toothpick comes out clean.

Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread
with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch
round pans.

70. BANANA CHIFFON CAKE

2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas
(2-3)
1 c. egg whites
1/2 tsp. cream of tartar

FROSTING:

1 pt. whipping cream


1 box instant pudding, any flavor

Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and
add in order, cooking oil, the unbeaten egg yolks that you have separated from the egg whites,
cold water, vanilla and bananas. Whip egg whites, cream of tartar until whites form very stiff
peaks. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites and fold
together. Bake in tube pan 65-70 minutes. Frosting: Mix together whipping cream and instant pudding.

71. BANANA VANILLA CAKE

2 c. sifted cake flour


1 tsp. soda
1/2 c. butter
1 whole egg plus 1 egg yolk
1/2 c. broken nut meats
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 c. mashed bananas
3/4 c. buttermilk

Sift flour once, add baking powder, soda and salt. Sift together 3 times. Cream butter;
add sugar gradually, creaming together until light and fluffy. Add eggs and beat well. Add
bananas and nuts. Beat again. Add flour to creamed mixture alternately with milk, beating
after each addition until smooth. Add vanilla. Bake in layer pans in 375 degree oven for 25
minutes. Cool.

SPEEDY BANANA FROSTING:

1/4 c. butter
1 lb. powdered sugar
1/2 c. mashed bananas
1/2 tsp. lemon juice

CONTINUOUSLY:

Cream butter until soft and glossy. Add half of the sugar; beat until blended. Add mashed
bananas and lemon juice; blend. Add remaining sugar and beat until frosting is light and
fluffy.

72. SWEET MARBLE CAKE

2 c. sifted cake flour


1 tsp. Arm & Hammer or Cow brand soda
1/2 tsp. salt
1/4 c. vinegar
1/2 c. sweet milk
1 tsp. vanilla
2 eggs
1 1/3 c. sugar
1/2 c. shortening, melted
1 square chocolate, melted

1. Sift flour, baking soda and salt together.


2. Combine, vinegar, milk and vanilla and mix well.
3. Beat eggs and sugar together 1 minute (125 strokes).
4. Add flour mixture, shortening and 1/2 the liquid; stir until flour is moistened and beat 1
minute (125 strokes).
5. Add remaining liquid; beat 1 minute (125 strokes).
6. Place about 2/3 of batter by spoonful in 2 well-greased 8-inch layer pans, 1 1/4 inches
deep.

CONTINUOUSLY:

7. Stir chocolate into remaining batter until blended; spoon into cake pans in spaces between
spoonful of light batter. Cut through several times to produce marbled effect.
8. Bake at 375 degrees F. (moderate oven) 25 to 30 minutes.
9. When cool frost with your favorite frosting.
73. ICE CREAM CAKE

1 c. whipping cream
1/4 c. cocoa
1/3 c. sugar
1 angel food cake (loaf)
1/2 gal. butter pecan ice cream, softened

Combine whipping cream, cocoa, and sugar in a bowl. Cover and chill. Beat chilled mixture at
medium speed of an electric mixer until stiff peaks form. Set aside. Slice cake horizontally
into 3 layers. Place 1 layer of cake on a serving platter. Remove ice cream from container; slice
horizontally into 3 pieces. Place 1 slice ice cream on cake layer, spreading ice cream (if
necessary), to cover entire surface. Repeat procedure with remaining cake and ice cream,
ending with ice cream layer. Frost ice cream with chocolate whipped cream frosting. Freeze
until firm. 8 servings.

74. CARAMEL CAKE

2 1/2 c. sifted cake flour


2 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 tsp. vanilla
1 1/4 c. sugar
3 eggs
1/4 c. caramel syrup
3/4 c. water

Sift together flour, baking powder, and salt. Cream shortening; beat in sugar gradually. Add vanilla and
eggs, one at a time, beating well after each addition. Blend in syrup. Add dry ingredients alternately
with water. Beat smooth after each addition. Bake in two wax paper lined 9 inch pans. Bake at 350
degrees F. for 30 to 35 minutes.

To make caramel syrup: Heat 2/3 cup sugar in heavy skillet over low flame. Stir constantly until
sugar is melted and a golden brown. Remove from heat, slowly add 1/3 cup boiling water. Return
to heat and stir until sugar dissolves. Cool. Frost the cake with caramel icing.

75. CHOCOLATE CARAMEL CAKE

1 box German chocolate cake mix


1 stick butter (melted)
2 sm. cans evaporated milk
1 c. chopped pecans
1 (6 oz.) pkg. chocolate chips
1 bag (14 oz.) vanilla caramels

Unwrap caramels and start melting. Grease 9x13 cake pan. Mix cake mix according to the
directions on package. Add melted butter and 1 small can evaporated milk into batter. Mix well. Pour
1/2 of cake batter into greased cake pan; bake 15 minutes, 350 degrees. Into the melted caramels add
1 small can evaporated milk, mixing well. Pour over baked portion of the cake. Sprinkle chocolate
chips and pecans over this, then spread the other half of the cake batter, spreading evenly. Bake
for 20 minutes more, 350 degrees.

76. SWEET CHOCOLATE CARAMEL CAKE

50 caramels
3/4 c. butter
1/2 c. evaporated milk

Melt together and set aside. Mix a chocolate cake mix according to directions. Preheat
oven according to cake mix.

Chocolate cake mix


Chocolate chips
Pecans

Pour half of cake mix in bottom of greased 9 x 13 inch pan, bake 15 minutes, take out. Smooth
caramel mixture evenly over top, sprinkle with pecans. Pour remainder of cake mix on and
sprinkle 1 cup chocolate chips over entire cake. Bake another 15 minutes.

77. CHOCOLATE CARAMEL NUT CAKE

1 (18.5 oz.) pkg. German


chocolate cake mix with pudding
1 (14 oz.) bag caramels
1/2 c. butter
1/3 c. milk
1 c. chopped dry roasted peanuts
3/4 c. milk chocolate morsels

Prepare cake mix according to package directions; spoon half of butter into a greased and floured
13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes.(Cake will not test done.) Cool
cake for 10 minutes. Combine caramels, butter and milk in a saucepan; cook over low heat, stirring
constantly until caramels melt. Spread over cake. Sprinkle peanuts and chocolate morsels over
caramel mixture.

Spread remaining cake batter evenly over top. Bake at 350 degrees for 20 to 25 minutes. Cut
cake into squares to serve. Yield 15 to 18 servings.

CONFECTIONERS' SUGAR ICING

1/2 box confectioners' sugar


1 tsp. vanilla
Water
Chopped nuts

Mix sugar with enough water to make a smooth icing. Add nuts.

CONFECTIONERS' SUGAR ICING

1/3 c. butter
1/4 c. milk
1/4 tsp. salt
1 tsp. vanilla
About 2 1/2 c. confectioner sugar

Mix all ingredients except sugar. Mix in 1 cup of the sugar. Beat well. Mix in rest of sugar as
needed to make icing that will spread well and stay on cake. Put on cooled cake. Makes about 1 1/2
cups icing.

CONFECTIONERS' ICING

1 c. 10X sugar
1/4 tsp. vanilla
Liquid (water, brewed coffee,
orange or lemon juice)

Combine sugar and vanilla. Add liquid, 1 teaspoon at a time, to make a spreadable frosting.

CONFECTIONERS ICING

2 c. confectioner sugar, un sifted


3 tbsp. milk
1/2 tsp. vanilla
Combine ingredients and mix until smooth.

CONFECTIONERS SUGAR ICING

1 c. confectioners sugar (sift if lumpy)


4 tsp. warm water
1/2 tsp. lemon juice

Combine all ingredients in medium bowl; blend until smooth. Makes 1/2 cup enough to frost 9 inch
layer cake.

MRS. SPIRER'S CHOCOLATE CAKE ICING

4 oz. bitter sweet Baker's


chocolate
1 lb. 10X sugar
1 lump butter
1/2 c. vanilla (or to taste)
1 can evaporated milk (you won't need the whole can)

1. Melt chocolate in oven (or in double boiler).


2. Mix in sugar, butter and vanilla.

3. Add enough milk for spreading consistency. Yield: Icing for a 2 layer cake.

COFFEE CAKE MUFFINS

1 1/4 c. all-purpose flour


2/3 c. quick cooking rolled oats
1/4 c. packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 slightly beaten egg
2/3 c. milk
1/3 c. cooking oil
1/3 c. chopped walnuts
Non-stick spray coating

In a medium mixing bowl stir together flour, rolled oats, brown sugar, baking powder, pie
spice and salt. Make a well in the center. Combine egg, milk and oil. Add all at once to flour
mixture. Stir just until moistened (batter should be lumpy). Fold in 1/3 cup chopped
walnuts. Transfer to an airtight container. Cover and store in refrigerator for up to 7 days.
STREUSEL TOPPING:

Mix 2 tablespoons chopped walnuts, 2 tablespoons flour and 1 tablespoon brown sugar. Cut in
1 tablespoon brown sugar. Cut in 1 tablespoon butter. Place in airtight container and store in
refrigerator.

COFFEE CAKE MUFFINS

1/2 c. brown sugar


1/2 c. chopped walnuts
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, melted
1 1/2 c. sifted flour
1/2 c. sugar
2 tbsp. baking powder
1 beaten egg
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk

Combine first 5 ingredients, set aside. Sift dry ingredients into bowl. Cut in shortening to
resemble coarse crumbs. Combine egg and milk; add all at once to flour mixture; stir just until
moistened. Line muffin tins with paper cups. Spoon in small amount of batter. Top with layer of nut
mixture. Repeat layers, filling pans 2/3 full. Bake at 375 degrees for 20 minutes.

COFFEE CAKE MUFFINS

1 1/2 c. flour
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1/2 c. sugar
1 tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tbsp. butter, melted
1 egg, well beaten

Put flour, granulated sugar, baking powder and salt into mixing bowl, cut in shortening
until mixture resembles coarse crumbs. Mix eggs and milk, and add all at once to flour mixture.
Stir just until moistened. Combine brown sugar, 1 tablespoon flour, cinnamon and melted butter. Place
half of batter in greased muffin pans (or paper lined). Sprinkle topping mixture over, then top with
remaining batter filling pans 1/2 full. Bake at 350 degrees about 20 minutes. Makes 12.
COFFEE CAKE MUFFINS

BOWL #1:

1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 egg, well beaten
1/2 c. milk

BOWL #2:

1/4 c. brown sugar


1/4 c. walnuts, chopped
1 tbsp. flour
1 tsp. cinnamon
1 tbsp. butter, melted

Sift flour, sugar, baking powder and salt in bowl; cut in shortening until mixture resembles crumbs. Mix
egg and milk together, add all at once. Stir just until moistened. Combine brown sugar, nuts, flour,
cinnamon and melted butter. Place 1/2 batter in greased muffin tins. Sprinkle nut mixture over
1/2 batter, then top with remaining batter. (I save a little nut mixture to sprinkle on top too.) Bake at
350 degrees for 20 minutes. Makes 12 muffins.

CHOCOLATE CAKE ICING

4 tbsp. milk
4 tbsp. cocoa
1 stick butter
1 tsp. vanilla
1 box confectioners' sugar

Boil milk, cocoa and butter. Remove from heat, add confectioners' sugar. Beat with
mixer until smooth.

CHOCOLATE PARTY CAKE ICING

1/2 c. butter
2 c. white sugar
1/2 c. cocoa
1/2 c. milk
Mix in pan and cook mixture to a boil. Boil 1 minute. Mix with electric mixer for 9 minutes.
Spread over marshmallow topping.

DOUBLE CHOCOLATE CAKE ICING

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 (16 oz.) box powdered sugar
1 tsp. vanilla

In saucepan combine butter, cocoa and milk; bring to a boil. Remove from heat. Add sugar and vanilla
and beat well.

DEEP DARK CHOCOLATE CAKE WITH ICING

1c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla flavoring
1 c. boiling water
Butter cream frosting

Preheat oven 350 degrees. Grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and
vanilla. Beat on medium speed 2 minutes. Stir in boiling water. Batter will be thin. Pour into pans. Bake
for 30 to 35 minutes.

BUTTER CREAM FROSTING:

6 tbsp. butter
1/3 c. Hershey's cocoa, light
flavor
1/2 c. Hershey's cocoa, med.
flavor
3/4 c. Hershey's cocoa, dark
flavor
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla flavoring

WHITE CHOCOLATE CAKE ICING

2 egg yolks
1 1/3 c. evaporated milk
1 c. sugar
1/2 c. melted butter
4 oz. white chocolate, grated
1 c. pecans, chopped
1 can (3 1/2 oz.) flaked coconut

Mix egg yolks and 1 cup of the evaporated milk. Add sugar and butter. Cook on medium heat until
thick and light in color. Melt chocolate over low heat and add to mixture. Heat remaining evaporated
milk and add to mixture. Add pecans and coconut.

ICING FOR CHOCOLATE CAKE

1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 lb. powdered sugar
1 c. pecans, chopped

Bring butter, milk and cocoa to a boil. Remove from heat. Stir in vanilla, powdered sugar and
pecans. Stir well. Pour over warm cake.

CHOCOLATE CAKE - FUDGE ICING

1/2 c. butter
2 c. flour
2 c. sugar
1/2 c. sour milk
2 eggs
1 c. water (hot)
1 1/4 tsp. soda
1 tsp. vanilla
2 tbsp. cocoa

Mix butter, cocoa, milk, sugar, soda and add hot water. Add eggs,
then flour. Bake 30 minutes at 350 degree.
CONTINUOUSLY:

ICING:

1 c. butter
1/4 c. milk
1 c. sugar
2 tbsp. cocoa
1 tsp. vanilla

Put all in pan. Bring to a rolling boil and boil 1 minute, stirring constantly. Then beat until it is of
spreading consistency.

CHOCOLATE CAKE ICING

1 c. butter
1/4 c. cocoa
1 box confectioners' sugar
1/4 c. milk
1 tsp. vanilla
1 c. pecans, optional

Melt butter, add cocoa and mix well. Sift confectioners' sugar and add to chocolate mixture
while continuing to heat on low to medium. Add vanilla to milk.

CHOCOLATE ICING FOR 3 LAYER CAKE

8 oz. cream cheese


1 stick butter
1/2 pkg. Jello instant chocolate
pudding
2 c. powdered sugar
(approximately)

Mix all ingredients very thoroughly. This icing will keep in refrigerator for months.

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