Toll House Pie

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Ingrients & Directions


Pastry for 9″ one crust pie
1 c Butter,melted
And cooled to room temperatu
2 Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs
until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir
in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie
plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice
cream,if desired.8 to 12 servings.

From

Yields
8 Servings

Joan’s Recipe For A Caramel Pineapple Cake Roll

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Ingrients & Directions


2 cn Crushed pineapple; drained
1/2 c Dark brown sugar
3/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
4 lg Eggs; separated
3/4 c Sugar
2 ts Vanilla
1 ts Grated lemon rind

-ICING-
1 c Heavy cream
3 tb Confectioner’s sugar

Butter well a 10 x 15 inch jelly roll pan. Spread drained fruit evenly over
bottom of pan and sprinkle with brown sugar. Sift flour with baking powder
and salt.

Beat egg whites until foamy and add 3/4 cup of white sugar gradually,
beating until stiff. Beat yolks into stiffened whites and add vanilla and
lemon rind. Sprinkle flour over all and gently fold in.

Spread batter evenly over the pineapple and brown sugar. Bake in a
preheated oven at 375 degrees for 18-20 minutes. Turn upside down on a damp
towel and sprinkle lightly with confectioners’ sugar. Roll up in towel and
cool. Remove towel when cool, place cake on platter and ice.

ICING: Beat heavy cream with sugar until stiff.

Councilwoman at Large

busted by sooz


Yields
4 Servings

Jellyroll Layer Cake

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Ingrients & Directions


6 Eggs
1 2/3 c Sugar
2 c Self-rising flour
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
2/3 c Water
2 ts Vanilla extract
2 tb Powdered sugar (up To 4)
English toffee frosting
Chocolate curls (optional)

Grease bottom and sides of two 15- x 10- x 1-inch jellyroll pans with
vegetable oil; line with wax paper, and grease and flour wax paper. Set
aside.Beat eggs at high speed of an electric mixer until foamy. Gradually
add 1-2/3 cups sugar, beating until mixture is thick and lemon colored
(about 5 to 6 minutes).

Sift flour and spices together. Gradually fold flour mixture, water, and
vanilla into egg mixture. Spread batter evenly into prepared pans. Bake at
375 degrees for 8 to 10 minutes. Sift powdered sugar in a 15- x 10-inch
rectangle on each of 2 towels. When cakes are done, immediately loosen from
sides of pan, and turn each out on a sugared towel. Peel off wax paper.
Trim 1/8 inch from edges of cake, using a long serrated knife. Starting at
narrow end, roll up cake and towel together; chill.Carefully unroll chilled
cakes. Cut each cake lengthwise into 3 equal strips. Spread each cake strip
with about 1/3 cup English Toffee Frosting; set aside remaining frosting.
Gently roll up one cake strip jellyroll fashion starting at narrow end. Set
roll upright in center of serving plate. Starting where roll ends, wind
second cake strip around first roll. Repeat until all 6 strips are
used.Spread top and sides of cake with remaining frosting. Arrange
chocolate curls in a pattern on top, if desired. Chill cake several hours
before serving. Yield: one 8-inch cake.NOTE: On the outside, Jellyroll
Layer Cake looks like any other cake, but slicing reveals vertical, not
horizontal layers. The layers are baked in a jellyroll pan, sliced, then
rolled in the traditional manner, adding a new strip where the rolled strip
ends.

Yields
1 Servings

Italian Sour Cream Cake

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Ingrients & Directions


–CAKE–
2 x Eggs, separated
1/2 c Firmly packed brown sugar
1 c Coconut
1/2 c Ground pecans
1 pk Pillsb.+Butter Cake Mix
1 c Sour cream
1/2 c Amaretto
1/2 c Water
2 x Eggs

-GLAZE-
1 c Powdered sugar, sifted
2 tb Cocoa
2 tb Amaretto
1 tb Butter/margarine, softened
1 tb Corn syrup
3 ts Water
2 ts Ground pecans
6 x Maraschino cherries

Heat oven to 350F. Generously great 10-in tube pan. In small bowl, beat 2
egg whites until foamy. Gradually add brown sugar; beat until stiff peaks
form about 3 minutes. Fold in coconut and 1/2 c. ground pecans. Spread
meringue on bottom and up sides of pan to within 1 in. of top of pan. In
large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water,
eggs and 2 egg-yolks at low speed until moistened; beat 2 miutes at high
speed. Pour batter into pan. Bake at 350F for 55 to 65 min. or until
toothpick inserted in center comes out clean. Cool upright in pan 10
minutes; loosen sides and invert onto serving plate. Cool completely. In
small bowl, blend powdered sugar, cocoa, 2 tb amaretto, margarine, corn
syrup and 2-4 tsp water until of desired spreading consistency. Spoon over
top of cake, allowing some to run down sides. Garnish with ground pecans
and cherries. Comes fron “Best of the BAKE OFF Contest”, year unknown.

From

Yields
16 Servings

Italian Chocolate Cake

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Ingrients & Directions


1/3 c Hazelnuts
1 1/2 c Sugar
8 oz Unsweetened chocolate
6 Eggs
3 Egg yolks
1/2 ts Honey
1/4 lb Butter
1 ts Vanilla
3/4 c Flour; sifted plus
3/4 c Cake flour (or use 1-1/2
-cups regular flour minus
-1-1/2 tbsp)
6 tb Heavy cream
1 tb Apricot jam
7 oz Sweetened chocolate
3 tb Maraschino liqueur
2 tb Brandy
Butter for greasing and
-flour for dusting the cake
-pan

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Subject: Dolce Torino/Torta Gianduja (Italian Chocolate Cake) Date: 14 Oct
1995 06:57:35 -0600
Hi there…..here is a recipe for a classic Italian chocolate cake from the
Piemonte region, famous for it’s chocolate and hazelnuts, especially
combined! Hope you like it, Viviane Buzzi viv@physics.unimelb.edu.au

DOLCE TORINO/TORTA GIANDUJA; Source: “Regional Italian Cooking” by
Valentina Harris, Serves: 8.

Toast the hazelnuts in the oven and remove the outer skins. Melt 1 Tbsp of
the sugar in a small saucepan and add the toasted hazelnuts to it. Process
or pound this combination to a smooth hazelnut paste.

Melt 3oz/85g of the unsweetened chocolate and set aside. Whisk together the
6 eggs, 3 egg yolks, and all but 1 Tbsp of the remaining sugar until foamy
and thick. Do this with the bowl standing over a saucepan full of warm
water; don’t allow the water to get any more than body temperature, or the
cake will be spoiled. Add the honey, remove from the heat, and continue to
beat until completely cool and thickened.

Place the butter, melted chocolate, vanilla, and hazelnut paste in another
bowl over a pan full of hot water or in the top of a double boiler and stir
until smoothly mixed together.

Sift the flour and cake flour into the egg, sugar and honey mixture and
fold in very carefully and gently. Then fold in the chocolate-hazelnut
mixture. Pour this into two buttered and floured 9-inch/23cm cake pans and
place in a preheated 190C/375F oven. Bake for about 40 minutes. When the
cakes are done, lift out of the oven and turn out onto a clean cloth, where
they can be left to cool. Put the remaining 5oz/140g unsweetened chocolate
in a bowl over a pan of hot water or in the top of a double boiler, add the
cream, and stir until smooth.

As soon as it begins to boil, remove from the heat and pour into a bowl to
cool, stirring occasionally to prevent a skin from forming on the top.

Put the apricot jam in a small saucepan and add the remaining 1 Tbsp sugar.
Stir over low heat until melted, then set aside in a warm place.

Melt the sweetened chocolate and also set aside in a warm place.

Whip the cream and chocolate mixture until stiff. Place the cooled cakes on
a serving platter with a sheet of wax paper underneath.

Slice off the hard crust. Mix the liqueur with the brandy and paint half of
it all over one of the cakes. Spread three-quarters of the chocolate cream
over the same cake, then put the other cake on top, so that the two form a
single cake. Paint the top of the cake with the remaining liqueur, then
coat the cake completely with apricot jam. Spread with the sweetened
chocolate and decorate with the remaining chocolate cream. Remove the wax
paper before serving.

Do not put the cake in the refrigerator, but keep it in a cool place until
ready to serve.

This cake is traditionally baked in a round pan and has “Gianduja” or
“Gianduia” written across it with melted chocolate.

Viviane’s Note: If you cannot get unsweetened chocolate, substitute
bittersweet chocolate and reduce the amount of sugar. I would maybe use
about 3/4 cup of sugar (half the suggested amount) but it depends on how
sweet you like it to be.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Indian Pudding Cake With Molasses Cream

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Ingrients & Directions


Vegetable cooking spray
3/4 c Firmly packed brown sugar
1/3 c Vegetable oil
1/3 c Molasses
1/3 c Nonfat sour cream
1 tb Dark rum
1 ts Vanilla extract
3/4 c Yellow cornmeal
1/2 c All-purpose flour
1 ts Baking powder
1 1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/8 ts Salt
5 Egg whites, at room
-temperature
1/2 ts Cream of tartar
2 tb Brown sugar
2 ts Powdered sugar
8 oz Light cream cheese, (1/2
-tub) softened
1/2 c Nonfat sour cream
1/4 c Sifted powdered sugar
2 tb Molasses
1/2 ts Vanilla extract

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with
wax paper. Coat wax paper with cooking spray, and set pan aside.

Combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar through
vanilla) in a large bowl; stir well, and set molasses mixture aside.

Combine cornmeal and next 8 ingredients (cornmeal through salt) in a bowl;
stir well, and set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating
until stiff peaks form. Gently fold egg white mixture and cornmeal mixture
alternately into molasses mixture, beginning and ending with egg white
mixture. Pour batter into prepared pan.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean; let cool for 10 minutes in pan on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula, and turn out
onto a wire rack. Carefully peel off wax paper; let cool completely. Place
cake on a serving plate; sift 2 teaspoons powdered sugar over cake.

Place cheese in a bowl, and beat at medium speed of a mixer until smooth.
Add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons molasses, and
1/2 teaspoon vanilla; beat until well-blended. Yield: 8 servings (serving
size: 1 cake wedge and 2 tablespoons sour cream mixture).

Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g
Carbohydrate; 20mg Cholesterol; 247mg Sodium

Serving Ideas : Serve with cake.


Yields
8 Servings

Ice Cream Angel Cake

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Ingrients & Directions


1 pt Cream
1 pt Ice cream
1 pt Almond extract
1/4 ts Angel food cake mix
1 pk Chocolate ice cream
1 qt Slivered almonds
2 oz C&H Powdered Cane Sugar

Prep Time 03:00 Cook Time 01:05:00

Invert the cake onto a funnel and cool completely, about 2 hours. Remove
from the pan and split into four horizontal layers. Place the bottom layer
on a cake plate and spread with half of 1 QUART chocolate ice cream, top
with a second cake layer andrepeat with half of 1 PINT ice cream of a
different flavor, add another layer and use the remaining chocolate ice
cream, then top with the final cake layer; freeze until firm. Beat 2 CUPS
cream until foamy then gradually add 1/4 CUP powdered sugar and 1/4 TSP
almond extract. Beat until stiff peaks form. Frost the sides and top of the
cake. Sprinkle with 1/4 CUP toasted slivered almonds. Ingredients – 1 Pint
ice cream – 1 Pint almond extract – 1/4 Tsp angel food cake mix – 1 PKG
chocolate ice cream – 1 Quart slivered almonds – 2 Oz C&H Powdered Cane
Sugar – 2 Oz


Yields
1 Servings

Hurdy Gurdy Cake

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Ingrients & Directions


Prunes; dried and cooked
Apricots; dried
1/2 c Raisins
1/2 c Pecan halves
1/2 c Any fruit juice
1/3 c Honey
3 tb Butter
1 ts Ground ginger
3/4 c Shortening
1 c Sugar or half honey and half
-sugar
1/2 c Molasses
1 ts Ginger
1 ts Cinnamon
1 ds Allspice
2 Eggs
2 1/2 c Flour
1/2 ts Salt
1 ts Soda
1/2 c Boiling water

On the bottom of a well buttered skillet or pan, (I use cast iron) arrange:
prunes, apricots, raisins and pecans. Heat the fruit juice, honey, butter
and ginger together to make a nice thick syrup and pour over the fruits in
the skillet. To prepare the batter: cream the shortening and sugar
together. Add a small amount of the measured flour to the butter sugar
mixture. Beat the molasses and spices into this. Beat the eggs until they
are light and foamy and add to this mixture. Sift the flour, salt and soda
together. Stir the dry ingredients into the other mixture and quickly beat
the boiling water into it. Pour the batter over the fruit in the pan and
bake in a slow oven, 300?, for about 1 hour and 15 minutes. Loosen the
sides of the cake from the pan and turn it onto a wire cake rack until the
first steam is dispelled. Serve it warm with coffee cream to which a
sprinkle of nutmeg has been added.


Yields
12 Servings

Honey Lemon Sponge Cake (kastutera)

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Ingrients & Directions


1 c Sugar
Plus 1 tablespoon
1/4 c Honey
1 ts Vanilla
1 ts Lemon extract
1/4 ts Salt
7 lg Eggs; separated
1 c Cake flour; sifted
1/8 ts Cream of tartar

1. Preheat oven to 325F. Use parchment to line the bottom of a 10 inch
tube pan, preferably with a removable bottom. Grease the parchment. In a
large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into
egg yolks. Place bowl in a large pan of hot water. With an electric mixer,
beat about 5 minutes on medium-high speed until pale yellow and doubled in
volume. Gently fold in sifted flour.

2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a
low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle
in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry.
With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap
gently on the counter to remove air bubbles.

3. Bake on middle rack of oven 35 to 45 minutes or until golden brown.
When done, cake sides will pull away from pan slightly; top will be flat
and feel spongy when pressed with finger. Cool 20 minutes. Run a small
knife between edge of cake and pan. Remove from pan carefully. Pull off
parchment and cool completey. Serve or store airtight.

Yields
1 Servings