Cake Recipes

Decadent Dark Chocolate Cake

This is the ultimate chocolate cake, perfect for entertaining--or any time! Top it with the beautiful, satiny chocolate glaze, or simply sprinkle it with powdered sugar. Be sure to use Dutch-process cocoa; natural cocoa will not work.

Cake
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk, room temperature
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
10 tablespoons unsalted butter, softened
1 1/3 cups sugar
3 eggs, room temperature, beaten

Glaze
3 tablespoons unsalted butter
1/3 cup whipping cream
1/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa
Dash salt
1/2 teaspoon vanilla

Heat oven to 350°. Spray 6-cup (8 1/2-inch) kugelhopf pan with nonstick cooking spray. In large bowl, combine flour, 1/2 cup cocoa, 1/2 teaspoon salt, baking powder and baking soda. Sift; set aside.

In medium bowl, combine buttermilk, coffee powder and 1 teaspoon vanilla; stir until coffee is dissolved.

In large bowl, beat 10 tablespoons butter at medium speed until creamy. Slowly add 1 1/3 cups sugar. Increase speed to medium-high; beat 4 to 5 minutes or until light and fluffy. Reduce speed to medium; slowly add eggs to butter mixture, beating constantly. (This should take 2 1/2 to 3 minutes.)

Alternately add flour mixture and buttermilk mixture, beginning and ending with flour mixture, beating at low speed only enough to incorporate ingredients after each addition, scraping bowl as necessary. Spread batter evenly in pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; cool completely. (Cake can be prepared to this point, covered and kept at room temperature 4 to 5 days. Or freeze up to 3 months.)

Melt 3 tablespoons butter in medium saucepan. Add cream, 1/3 cup sugar, 1/3 cup cocoa and dash salt; mix well. Cook over medium heat until mixture is smooth and hot but not boiling, whisking constantly. Remove from heat; stir in 1/2 teaspoon vanilla. Refrigerate 15 to 20 minutes or until slightly thickened.

Place cooled cake on rack over baking sheet. Pour glaze over cake. Let stand until firm. (Store any leftover glaze in refrigerator for another use; reheat gently in saucepan over barely simmering water or in microwave before using.)

Note - Cake also can be made in 11x7-inch glass baking dish. Bake 40 to 45 minutes. Makes 12 servings

Mauna Kea Chocolate Cake

Coffee, chocolate and vanilla, all grown in Hawaii, are featured prominently in this cake, cut to resemble the mountains that dominate the landscape. The dessert can be baked a day or two ahead, then cut, glazed and refrigerated until ready to serve.

Cake
1/2 cup strong coffee
3 oz. semisweet chocolate, chopped
3/4 cup milk
1/2 teaspoon lemon juice or vinegar
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Sauce
2 egg yolks
3 tablespoons sugar
1 cup milk
1/2 teaspoon vanilla

Glaze
6 oz. semisweet chocolate, chopped
3 tablespoons unsalted butter
3 tablespoons strong coffee
1 teaspoon corn syrup
1 teaspoon vanilla

Heat oven to 375°. Spray 13x9-inch pan with nonstick cooking spray. Line bottom with parchment paper; spray and flour paper and pan. In small saucepan over medium heat, bring 1/2 cup coffee to just below a simmer. Remove from heat; add 3 oz. chocolate. Let stand until chocolate is melted; stir. Let stand until cool. In small bowl, combine milk and lemon juice; set aside.

In large bowl, beat 1/2 cup butter and 1 1/2 cups sugar at medium speed until light and fluffy. Add eggs one at a time, beating until mixture is creamy. Beat in chocolate mixture and milk mixture. Stir in baking soda and 1 teaspoon vanilla.

Sift flour over batter; fold just until flour is blended. Pour into pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Run small knife around outside edge to loosen; invert cake onto wire rack. Cool completely. Remove parchment paper.

Meanwhile, in small saucepan, combine egg yolks and 3 tablespoons sugar. Stir in 1 cup milk. Cook over low heat just until mixture comes to a boil and coats back of spoon, stirring constantly. Immediately remove from heat. Stir in 1/2 teaspoon vanilla. Pour into medium bowl. Place plastic wrap directly on surface; refrigerate to cool.

Meanwhile, in medium saucepan, combine 6 oz. chocolate, 3 tablespoons butter, 3 tablespoons coffee and corn syrup. Heat over low heat until melted and smooth, stirring frequently. Stir in 1 teaspoon vanilla.

Place wire rack over baking sheet. Cut cooled cake in half lengthwise. Cut each strip crosswise into thirds. Cut each square diagonally (you will end up with 12 triangles). Remove any loose crumbs; set each triangle, long side down, on wire rack. Spoon about 2 teaspoons glaze over each triangle, spreading glaze with small spatula. (Reserve remaining glaze to decorate plates.)

To serve, heat remaining glaze until warm. Place about 2 tablespoons vanilla sauce on each dessert plate, swirling gently to distribute sauce. Place cake in center of sauce on each plate. Spoon 3 large drops of glaze around front of each plate. Run toothpick or end of chopstick through each drop to form a sideways S, like a wave. For a tropical touch, garnish with an edible orchid or other edible blossom. Makes 12 servings

Cream Cheese Pound Cake

Be sure to beat the cake mixture for the full 3 to 4 minutes; this incorporates air into the batter, which gives the cake height as it bakes.

1 lb. unsalted butter, softened
1 (8-oz.) pkg. cream cheese, softened
3 cups sugar
6 eggs, room temperature
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 teaspoon almond extract
3 1/2 cups all-purpose flour
Powdered sugar

Heat oven to 325°. Grease and flour 10-inch (16-cup) tube pan. In large bowl, beat butter and cream cheese at medium speed until fluffy. Add sugar; beat 3 to 4 minutes or until light and fluffy.

Beating at low speed, add eggs two at a time, beating well after each addition. Beat in cream, vanilla, lemon extract and almond extract. Add flour in 3 parts, beating at low speed just until blended. Pour into pan.

Bake 1 hour 20 minutes to 1 hour 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Remove from pan; place on wire rack, top-side up. Cool completely. Just before serving, sprinkle with powdered sugar. Makes 24 servings

Creamy Chocolate-Malt Cake

Malt flavor infuses the crust, filling and topping of this luscious cake. Use chocolate stout in the mousse, if possible. It's a natural partner with semisweet chocolate.

Crust
1 1/4 cups chocolate cookie crumbs
1 cup crushed malted milk balls
1/4 cup unsalted butter, melted

Mousse
12 oz. semisweet chocolate, chopped
2/3 cup chocolate stout or porter beer, or cold coffee
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar

Garnish
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
16 malted milk balls, coarsely crushed

In medium bowl, stir together cookie crumbs and 1 cup crushed malted milk balls. Stir in butter until well-blended. Press into bottom and 1 1/2 inches up sides of 9-inch springform pan. Refrigerate.

Place semisweet chocolate and stout in medium microwave-safe bowl. Microwave on medium 1 1/2 to 2 minutes; stir until chocolate is melted and smooth. (If necessary, continue microwaving chocolate mixture in 15-second increments, stirring after each interval, until chocolate is melted and smooth.) Stir in vanilla. Cool 5 to 10 minutes or until chocolate is no longer warm, stirring occasionally.

In large bowl, beat 1 1/2 cups cream and 1/4 cup powdered sugar at medium-high speed until soft peaks form. Stir 1/2 cup of the whipped cream into chocolate mixture; pour chocolate mixture into bowl with remaining whipped cream. Fold into whipped cream until well-blended; pour into crust. Cover and refrigerate several hours or until set. (Cake can be made to this point up to 1 day ahead.)

Just before serving, in medium bowl, beat 1/2 cup cream at medium-high speed until firm but not stiff peaks form. Stir in 1 tablespoon powdered sugar. Pipe or spoon into 12 mounds around top edge of cake; sprinkle with 16 crushed malted milk balls. Store in refrigerator.

Note - These can be found in the baking section of the supermarket Crushed chocolate wafer cookies can be substituted. Makes 12 servings

Cranberry and White Chocolate Spice Cake

Fresh, tart cranberries contrast well with the sweet white chocolate pieces, which melt into this light cake. A combination of oil and sour cream creates a very moist and tender texture. The cake is a good choice for making ahead because the flavor actually improves on the second day.

Cake
2 3/4 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 eggs
2 cups sugar
1 cup canola oil
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh cranberries or frozen unsweetened cranberries, thawed, coarsely chopped
6 oz. white chocolate, chopped (1/4- to 1/2-inch pieces)

Glaze
2 oz. white chocolate, finely chopped
2 teaspoons shortening

Heat oven to 350°. Generously grease 12-cup Bundt pan with shortening; sprinkle with flour.

In medium bowl, stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg and allspice. In large bowl, beat eggs and sugar at medium speed 2 minutes or until fluffy, thick and lightened in color.

At low speed, beat in oil and vanilla. Add flour mixture, beating until blended. Beat in sour cream until well-mixed. Stir in cranberries and 6 oz. white chocolate. Pour into pan.

Bake 60 to 65 minutes or until skewer inserted in center comes out clean or with just a few crumbs attached. Cool in pan on wire rack 15 minutes. Unmold onto wire rack; cool completely.

To make glaze, fill medium saucepan half full with water; bring to a simmer over medium heat. Remove from heat. Place 2 oz. white chocolate and shortening in medium heatproof bowl; place over saucepan, making sure bowl does not touch water.

Stir frequently until mixture is smooth. Drizzle over cake. Let stand until set. Serve at room temperature. (Cake can be made up to 2 days ahead and stored at room temperature, or up to 1 month ahead and frozen.) Makes 12 servings

Decadent Double-Chocolate Layer Cake

Cake
3 oz. semisweet chocolate, finely chopped
1 1/2 cups hot coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa
2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 teaspoon baking powder
3 eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract

Ganache
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
1 lb. semisweet chocolate, finely chopped
1/4 cup unsalted butter, cut up

Heat oven to 300°. Grease 3 (9-inch) round cake pans. Line bottoms with waxed paper; grease paper. In small bowl, combine 3 oz. semisweet chocolate and coffee. Let rest until chocolate is melted and mixture is smooth, stirring occasionally.

In large bowl, combine 3 cups sugar, flour, cocoa, baking soda, salt and baking powder; mix well. In another large bowl, beat eggs at medium speed 3 minutes or until slightly thickened and lemon colored. Slowly add oil, buttermilk, vanilla and melted chocolate mixture; beat until well combined. Add sugar mixture; beat just until well combined.

Divide batter evenly among cake pans. Bake on middle oven rack 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on wire racks. Invert onto racks. Remove waxed paper; cool completely.

In medium saucepan, combine cream, 2 tablespoons sugar and corn syrup; bring to a boil over medium - low heat, whisking until sugar is dissolved. Remove from heat. Add 1 lb. semisweet chocolate; whisk until chocolate is melted. Add butter; whisk until smooth. Place mixture in bowl; cool until spreadable, stirring occasionally.

To assemble cake, spread chocolate mixture on top of one cake. Top with second cake; spread top with frosting. Top with third cake; spread top and sides with frosting. (Cake can be made up to 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Makes 12 servings

Double-Vanilla Pound Cake

This pound cake gets a double dose of vanilla, from a bean and extract. Because the bean adds a deep flavor, its definitely worth searching out. If you canÊt find one, substitute 1 additional tablespoon of vanilla extract. Serve the cake with fresh, seasonal fruit.

1 1/2 cups unsalted butter, softened
2 1/3 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 vanilla bean
4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 350°. Grease 10-inch angel food cake pan with removable bottom with shortening; sprinkle with flour. Line outside with foil to prevent leaking.

In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Scrape down sides of bowl.

Place buttermilk in small bowl. Cut vanilla bean in half lengthwise. With small sharp knife, scrape seeds out of pod; add to buttermilk.

In large bowl, sift together flour, baking soda and salt. At low speed, add flour in 3 portions alternately with
buttermilk, beginning and ending with flour mixture; beat 5 seconds after each addition. Finish stirring batter with rubber spatula until completely blended.

Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 1 hour to 1 hour 10 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Run knife around edges; invert cake onto wire rack. Remove pan bottom and center tube. Cool completely. Makes 16 servings

Dried Cherry, Chocolate and Almond Pound Cake

This moist, dense cake is studded with cherries, chocolate chips and crunchy almonds. Its even more flavorful the day after baking, making it a perfect do-ahead party dessert. For an elegant touch, serve it with whipped cream or chocolate ice cream.

Cake
1 cup chopped dried cherries
1/4 cup Kirsch or cherry-flavored juice
3 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons toasted sliced almonds, divided
1 cup unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (7-oz.) pkg. almond paste
5 eggs
1 cup regular or low-fat sour cream
1 cup mini semisweet chocolate chips

Glaze
6 oz. semisweet chocolate, chopped
3 tablespoons light corn syrup
1/4 cup whipping cream
2 tablespoons unsalted butter

Heat oven to 325°. Grease 10-inch tube pan with removable bottom or 12-cup Bundt pan with shortening; sprinkle with flour. Place cherries and Kirsch in small bowl; let stand at least 30 minutes or up to 2 hours. In large bowl, whisk together flour, cocoa, cinnamon, baking powder, baking soda and salt.

Reserve 2 tablespoons of the sliced almonds for garnish; chop remaining almonds. In another large bowl, beat 1 cup butter and sugar at medium speed 5 minutes or until light and fluffy.

Beat in vanilla and almond extract. Shred almond paste with cheese grater; beat into butter mixture until smooth. Beat in eggs one at a time, beating well after each addition.

Reduce speed to low; beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture. Do not overbeat. Stir in cherries with liquid, chocolate chips and chopped almonds.

Spoon batter into pan. Bake 1 hour 30 minutes to 1 hour 40 minutes or until rich golden brown and skewer inserted in center comes out clean. Cool in pan on wire rack 1 hour. To remove cake from pan, slide thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto wire rack. Remove pan bottom. Cool completely.

Meanwhile, place all glaze ingredients in medium saucepan; heat over low heat until chocolate is melted and smooth, stirring frequently. Cool glaze until slightly thickened. Pour glaze over cooled cake; garnish with reserved sliced almonds. Let stand until set.

Notes - Kirsch is German for cherries and refers to cherry brandy. To toast sliced almonds, place on baking sheet; bake at 325°. for 8 to 10 minutes or until light golden brown. Cool. Makes 12 servings

Italian Fruit and Nut Cake

Though this cake has a large number of ingredients, it is uncomplicated to make and adds a simple elegance to any array of desserts. Rich and buttery, it is dotted with toasted nuts and choice dried fruits, and laced with a tangy citrus flavor. Serve it as is or with a dollop of freshly whipped cream.

Fruit and Nuts
1 cup hazelnuts, toasted, skinned, coarsely chopped
1 cup walnuts, toasted, coarsely chopped
3/4 cup pitted dates, diced
3/4 cup dried apricots, diced
3/4 cup dried cherries, diced
1/2 cup golden raisins
1/2 cup miniature semisweet chocolate chips
1 tablespoon finely grated orange peel
3 tablespoons orange liqueur or orange juice

Cake
1 cup unsalted butter, softened
1 cup sugar
3 eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Powdered sugar

Syrup
1 cup sugar
1/4 cup orange juice
1/4 cup orange liqueur or additional orange juice

Heat oven to 350°. Grease and flour 12-cup Bundt pan. In small bowl, stir together hazelnuts and walnuts. In medium bowl, stir together all remaining fruit and nuts ingredients.

In large bowl, beat butter and 1 cup sugar at medium-high speed 5 to 6 minutes or until light and fluffy. In medium bowl, whisk together eggs and vanilla. Add to butter mixture in three parts, beating well after each addition.

In another large bowl, stir together flour, baking powder, baking soda and salt. Alternately beat flour mixture and sour cream into butter mixture at low speed until just combined, beginning and ending with flour mixture. Stir in nut mixture and fruit mixture. Spoon into pan, smoothing top with spatula.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. During last 10 minutes of baking, make syrup by whisking together all syrup ingredients in small saucepan. Cook over medium heat until sugar is dissolved, stirring occasionally.

As soon as cake is done, generously poke holes in cake with skewer; brush with half of the syrup. Cool in pan 10 minutes. Place wire rack on sheet of parchment or waxed paper. Invert cake onto rack; brush with remaining syrup. Cool completely. (Cake can be made up to 3 days ahead. Cover and store at room temperature.) Immediately before serving, sprinkle with powdered sugar.

Note - To skin hazelnuts, place nuts on baking sheet. Bake at 350°. for 8 to 12 minutes or until lightly toasted. Place on kitchen or paper towel; cover with second towel. Cool slightly. Briskly rub hazelnuts with towel until skins flake off. Some stubborn skins may remain, which is okay.

To toast walnuts, spread on baking sheet; bake at 375°. for 7 to 10 minutes or until lightly browned. Cool. If using Bundt pan with dark interior, reduce oven temperature to 325°. and bake for 60 to 70 minutes. Makes 16 servings

Lemon-Mint Meringue Cake

A take-off on lemon meringue pie, this luscious cake has an added flavor twist--mint. The sponge cake layers are soaked with a fresh mint syrup, a delightful complement to the tart lemon filling.

Cake
6 eggs, separated
1/4 cup unsalted butter, melted, cooled slightly
2 teaspoons vanilla
1 cup sugar
1 cup cake flour, divided

Syrup
1/2 cup water
1/2 cup sugar
1/2 cup loosely packed mint leaves

Filling
3 egg yolks
1 egg
1/2 cup sugar
1/2 cup lemon juice
2 tablespoons grated lemon peel
Dash salt
1/4 cup unsalted butter, cut up

Meringue
3 egg whites
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar

Heat oven to 350°. Spray 9x2-inch round cake pan with nonstick cooking spray; line bottom with parchment paper.In small bowl, whisk together 6 egg yolks, melted butter and vanilla.

In large bowl, beat 6 egg whites at high speed until soft peaks form. Gradually add 1 cup sugar. Beat 3 minutes or until shiny, stiff peaks form.

Pour yolk mixture over egg white mixture; immediately sift 1/2 cup of the flour over eggs. Gently fold together. Sift remaining 1/2 cup flour over batter; fold in, being careful not to deflate egg whites.

Pour batter into pan. Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.

Place all syrup ingredients in small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat; let stand until cool. Strain out mint leaves.

Place sieve over medium bowl. In heavy medium saucepan, whisk together 3 egg yolks (reserve whites for meringue), 1 egg and 1/2 cup sugar until smooth. Whisk in lemon juice, lemon peel and salt. Add butter. Cook over medium to medium-low heat 7 to 9 minutes or until slightly thick and temperature reaches 160¬., stirring constantly. Do not boil.

Immediately strain through sieve into bowl. Place plastic wrap directly on surface to prevent film from forming. Refrigerate 2 hours or until completely cool.

When cake is cool, remove from pan; slice horizontally into 3 layers. To assemble cake, place one layer on 9-inch cardboard round or removable bottom of 9-inch tart pan. Brush with one-third of the syrup; spread generous 1/2 cup of the filling over cake.

Place second cake layer on filling. Brush with one-third of the syrup; spread with remaining filling. Top with third cake layer. Brush with remaining syrup. Place on baking sheet; refrigerate while preparing meringue.

Heat oven to 400°. In large bowl, whisk together all meringue ingredients. Place bowl over saucepan of simmering water (do not let bowl touch water). Beat at high speed 6 to 8 minutes or until meringue quadruples in volume and becomes stiff and glossy.

Immediately spread over assembled cake. Bake cake on baking sheet at 400°. for 5 to 7 minutes or until meringue is golden brown. (Cake can be made up to 6 hours ahead. Refrigerate.) Store in refrigerator. Makes 12 servings

Nutmeg-Eggnog Cake with Rum Glaze

Nutmeg permeates this moist, delicate-textured cake thats made with eggnog and topped with a sweet rum-flavored glaze. Its ideal for a dessert buffet. Freeze the leftover eggnog to make the cake another time.

Cake
1 1/4 cups unsalted butter, softened
1 1/2 cups sugar
6 egg yolks
1 tablespoon rum, or 1/4 teaspoon rum extract mixed with 1 tablespoon water
1 1/2 teaspoons vanilla extract
3 cups sifted cake flour
2 1/2 teaspoons baking powder
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup purchased eggnog

Glaze
1 cup powdered sugar
1 2 tablespoons milk
1 1/2 teaspoons rum or 1/8 teaspoon rum extract
1/2 teaspoon vanilla extract
1/4 cup sliced almonds

Heat oven to 350°. Generously grease 8- to 10-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.

In large bowl, beat butter at medium speed 1 minute or until blended. Add sugar; beat 5 minutes or until light and fluffy. Add egg yolks two at a time, beating well after each addition. Beat in 1 tablespoon rum and 1 1/2 teaspoons vanilla until incorporated.

In another large bowl, whisk together cake flour, baking powder, nutmeg, cinnamon and salt. At low speed, beat flour mixture into batter in 3 parts alternately with eggnog just until blended, beginning and ending with flour mixture. Do not overbeat.

Spoon batter into pan. Level with spatula; tap pan firmly on counter several times to settle batter. Bake 45 to 60 minutes or until wooden skewer inserted in center comes out clean and edges of cake start to pull away from sides of pan.

Cool on wire rack 10 to 15 minutes. Invert cake onto wire rack; cool completely.

Meanwhile, in small bowl, whisk together all glaze ingredients except almonds, adding milk until of desired consistency. Drizzle glaze over top of cake; sprinkle with almonds. Let stand until glaze is set. (Cake can be made up to 1 day ahead. Makes 12 servings

Lemon-Orange Citrus Roll

Filling
10 egg yolks
1/2 cup heavy whipping cream
1/2 cup sugar
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/3 cup fresh orange juice
1/4 cup fresh lemon juice

Sauce
1 cup fresh orange juice
1 cup fresh lemon juice
2 cups sugar

Cake
2/3 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons unsalted butter
1 tablespoon orange extract
1 tablespoon lemon extract
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
5 eggs
3 egg yolks
2/3 cup sugar

To make filling, beat 10 egg yolks in large bowl until well blended. In small saucepan, combine all remaining
filling ingredients; bring to a boil.

Slowly pour hot cream mixture over yolks, whisking constantly. Return mixture to saucepan. Cook over medium-low heat, whisking constantly, until slightly thickened. Pour into large bowl. Refrigerate 1 hour 30 minutes or until completely chilled.

To make sauce, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Simmer 5 minutes. Cool slightly, then refrigerate until chilled.

To make cake, heat oven to 350°. Spray 17x11x1-inch pan with nonstick cooking spray. Line with parchment paper. Spray paper; dust with flour. In small bowl, sift together flour and baking powder. Set aside.

Melt butter with orange extract and lemon extract and 1 teaspoon each of the orange peel and lemon peel; cool. In large bowl, combine eggs, 3 egg yolks and 2/3 cup sugar; beat at medium-high speed 5 to 7 minutes or until very thick. Fold in flour mixture, then fold in butter mixture. Pour evenly into pan.

Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. While cake is baking, cut sheet
of parchment paper slightly larger than cake; dust with powdered sugar. Loosen edges of cake with knife; turn out onto paper. Cool 15 to 20 minutes.

Spread cake evenly with filling. Starting with short side, roll up. Wrap in plastic wrap; refrigerate about 1 hour.

To serve, slice cake diagonally. Spoon sauce onto individual serving plates; top each with slice of cake. Store cake and sauce in refrigerator. Makes 10 servings

Coconut Pound Cake

2/3 cup slightly packed flaked coconut
1/4 cup powdered sugar
1 cup butter, softened
1/2 cup butter-flavored shortening
3 cups sugar
5 eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons coconut flavoring
1 teaspoon vanilla extract

Heat oven to 325°. Spray 10-inch (16-cup) tube pan with cooking spray; flour pan, shaking out excess. Combine coconut and powdered sugar in small bowl until coconut is well-coated. Sprinkle evenly over bottom of pan.

Beat butter and shortening in large bowl at medium-high speed 1 minute or until fluffy. Beat in sugar 3 to 4 minutes or until light and fluffy. At low speed, beat in eggs one at a time until blended.

Combine flour and baking powder in medium bowl. Beat flour mixture into butter mixture alternately with milk just until incorporated, beginning and ending with flour mixture. Beat in coconut flavoring and vanilla. Pour into pan.

Bake 1 hour 35 minutes to 1 hour 45 minutes or until wooden skewer inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Invert cake onto wire rack; remove pan. (Remove coconut topping that sticks to pan with fork; arrange over top of cake.) Cool completely. Makes 12 servings

Coconut Ambrosia Jam Layer Cake

Coconut and fruit jams give this tender layer cake a delicate flavor reminiscent of ambrosia, the classic Southern salad. Feel free to substitute other jam or preserve flavors. Look for orange flower water in the grocery store’s baking aisle or Asian section.

Cake
1 cup sweetened shredded or flaked coconut
1 1/4 cups whole milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons orange flower water or orange juice
1/2 teaspoon almond extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs, separated

Frosting
1 cup sweetened shredded or flaked coconut
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon orange flower water or orange juice
1/2 teaspoon almond extract

Filling
2 tablespoons bourbon whiskey
1/3 cup pineapple preserves
1/3 cup cherry preserves

Garnish
Mint sprigs, if desired

In small saucepan, bring 1 cup coconut and milk to a simmer over medium heat; remove from heat. Cover; let steep at least 30 minutes. Strain into medium bowl, pressing on coconut to extract enough liquid to make 1 cup; discard coconut. Stir in vanilla, 1 1/2 teaspoons orange flower water and 1/2 teaspoon almond extract.

Heat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper; spray with nonstick cooking spray. Dust pans with flour, tapping out excess.

In large bowl, stir together flour, baking powder and salt to blend. In another large bowl, beat butter and sugar at medium speed 5 minutes or until light and fluffy. Beat in egg yolks one at a time, beating well after each addition, until blended and very light and fluffy. At low speed, alternately add coconut-steeped milk and flour mixture, beginning and ending with flour mixture, beating just until combined.

In another medium bowl, beat egg whites at medium-high speed until soft peaks form. Stir about one-fourth of the beaten egg whites into batter; fold remaining egg whites into batter until blended. Gently divide batter among pans, spreading evenly and smoothing tops.

Bake 22 to 28 minutes, rotating cakes 15 minutes into baking, or until cakes are golden brown, start to pull away from sides of pans and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks; remove parchment paper. Cool completely. (Cakes can be made up to 1 day ahead, covered and stored at room temperature or in the refrigerator, or up to 1 month ahead and frozen.)

To make frosting, spread 1 cup coconut on baking sheet. Bake at 350°. for 5 to 7 minutes or until fragrant and golden brown, stirring frequently. (Make sure coconut doesn’t burn.) Place in another medium bowl; cool completely. (Toasted coconut can be made up to 2 days ahead. Cover tightly and store at room temperature.)

When ready to frost cake, whip cream in another medium bowl at medium-high speed until soft peaks form. Gradually beat in powdered sugar, 1 teaspoon orange flower water and 1/2 teaspoon almond extract until firm peaks form.

To assemble cake, place 1 cake layer on platter or cardboard round. Brush with 1 tablespoon of the bourbon; spread with pineapple preserves. Top with second cake layer. Brush with remaining 1 tablespoon bourbon; spread with cherry preserves.

Top with third cake layer. Frost with whipped cream; sprinkle top and sides with toasted coconut. Refrigerate, uncovered, at least 30 minutes or up to 4 hours. Garnish with mint sprigs. Store in refrigerator. Makes 12 servings

Bananas Foster Upside-Down Cake

Brown sugar, rum, cinnamon and bananas--elements of the traditional bananas Foster--combine in a topping that becomes a delicious sauce, moistening the dessert when it's inverted. The cake itself has a homey feel and a rich, deep banana flavor. Serve it with whipped cream or vanilla ice cream.

1 cup packed dark brown sugar
3/4 cup unsalted butter, cut up, softened, divided
1/2 teaspoon ground cinnamon
2 tablespoons dark rum or 1/2 teaspoon rum extract mixed with 2 tablespoons water
3 large ripe but firm yellow bananas with green tips, sliced diagonally (1/4 inch)
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Place brown sugar, 1/4 cup of the butter and cinnamon in small saucepan. Heat over medium-low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in rum. Pour into 9x2-inch round cake pan. Arrange banana slices in concentric circles over brown sugar mixture.

Heat oven to 350°. Place remaining 1/2 cup butter and sugar in large bowl; beat at medium speed 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. In medium bowl, stir together flour, baking powder, baking soda and salt.

At low speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture. Spoon and gently spread batter over bananas. Bake 45 to 55 minutes or until cake is golden brown and toothpick inserted in center comes out clean.

Cool in pan on wire rack 15 minutes. Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm. Makes 8 servings

Chocolate Angel Food Cake with Triple-Chocolate Glaze

This cake is tall and airy, but don’t be fooled by its lightness. The cake is moist, with a cocoa-rich flavor, and its triple-chocolate glaze is enough to entice any chocolate lover.

Cake
1/4 cup Dutch-processed cocoa
1/4 cup hot water
3/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 1/2 cups egg whites (10 to 12 large), cool room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 1/4 cups superfine sugar

Semisweet Chocolate Glaze
4 oz. semisweet chocolate, chopped
4 tablespoons unsalted butter, softened, cut up
1 tablespoon light corn syrup

Milk Chocolate Glaze
2 oz. milk chocolate, chopped
2 tablespoons unsalted butter, softened, cut up
1 1/2 teaspoons corn syrup

White Chocolate Glaze
2 oz. white chocolate, chopped
2 tablespoons unsalted butter, softened, cut up
2 teaspoons whipping cream
1 1/2 teaspoons corn syrup

Heat oven to 350°. In small bowl, stir together cocoa and hot water until cocoa is dissolved. Place flour, powdered sugar and salt in medium bowl. Sift 3 times to evenly distribute ingredients.

Place egg whites in large bowl; beat at medium-low speed until loose and foamy. Add cream of tartar and vanilla; beat at medium-high speed until soft peaks just begin to form. With mixer running, slowly add superfine sugar in steady stream, beating just until egg whites are glossy and hold peaks that slightly bend at the tip. (Do not overbeat; peaks should not be dry and stiff.) Place about 1 cup of the egg white mixture in small bowl. Add cocoa mixture; stir until thoroughly combined.

Place chocolate mixture over remaining egg white mixture. Immediately sift one-third of the flour mixture over chocolate mixture; gently fold to incorporate. Repeat with remaining flour mixture, making sure no lumps of flour remain but being careful egg whites do not deflate. Gently spoon mixture into ungreased 10-inch tube pan with removable bottom. Run long narrow spatula through cake to eliminate any large air bubbles; gently smooth top.

Bake 35 to 40 minutes or until cake springs back when gently touched and skewer inserted in center comes out clean. (Top may crack as it bakes.) Invert cake onto neck of bottle or funnel, or let stand upside-down on feet attached to tube pan. Cool completely in pan 2 to 3 hours.

To remove cake from pan, slide thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto serving platter.

Place all semisweet chocolate glaze ingredients in small saucepan. Heat over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; let stand until slightly thickened. Drizzle over cake.

Place all milk chocolate glaze ingredients in small saucepan. Heat over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; let stand until slightly thickened. Drizzle over cake.

Place all white chocolate glaze ingredients in small saucepan. Heat over low heat, stirring constantly, until chocolate is partially melted. Remove from heat; continue stirring until chocolate is melted and smooth. Let stand until slightly thickened; drizzle over cake.

Note - To bring egg whites to cool room temperature, separate eggs and place whites in large bowl. (Discard yolks or save for another use.) Place bowl in sink or pan filled with 2 to 3 inches of hot tap water. Let stand 1 to 3 minutes or until whites are at cool room temperature, stirring occasionally. Makes 12 servings

Chocolate Pound Cake

Cake:
2 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped

Chocolate Glaze:
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Place a rack in the middle of the oven and preheat to 350 degrees. Butter and flour a 10 cup bundt pan.

Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.

In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.

Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.

Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.

For the glaze: Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired. Makes 6 to 8 servings

Double Decker Mint Chocolate Cake

Cake
1 3/4 cups water
1 3/4 cups Dutch process cocoa powder, sifted
4 oz bittersweet chocolate, chopped
1 cup sour cream
1 tbsp vanilla extract
2 tsp peppermint extract
1 3/4 cups unsalted butter, room temperature
1 3/4 cups sugar
3/4 cup golden brown sugar, packed
5 eggs
3 cups all purpose flour
2 1/2 tsp baking soda
1 tsp salt

Frosting
1 cup unsalted butter
1/4 cup cocoa powder, sifted
5 tbsp milk
3 cups icing sugar, sifted
2 tsp vanilla extract

Preheat oven to 350° and butter and sugar two 9-inch cake pans. Whisk water, cocoa powder and chocolate over low heat until chocolate is melted. Allow to cool to room temperature. Combine sour cream, vanilla and peppermint extract and whisk into cooled chocolate mixture. Cream butter and sugars together until fluffy and pale.

Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda and salt and add to butter mixture alternately with chocolate mixture. Scrape and spread into prepared pans and bake for 50 to minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool.

While cake is cooling, prepare frosting. Melt chocolate over a pot of gently simmering water, stirring constantly. Remove from heat. Beat in icing sugar and water (if beaten by hand, will result in a dark, shiny frosting, with a mixer will make a fluffy, lighter frosting). Beat in butter, vanilla and mint. If frosting is too thin, place in a bowl of ice water and beat until desired consistency is reached.

To assemble, place first cake on a plate, and trim top to level, if needed. Spread with frosting. Place second cake on first and frost top and sides with a swirling motion. Makes one 9-inch layer cake. Makes 12 servings.

Chocolate Raspberry Mousse Cake

Cake
6 tbsp unsalted butter, room temperature
1 cup light brown sugar, packed
1 tsp vanilla extract
2 large eggs, room temperature
1 cup all-purpose flour
3 tbsp all-purpose flour
1/2 cup regular cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt
3/4 cup buttermilk, room temperature

Raspberry Mousse
4 cups fresh raspberries, plus extra for garnish
1/4 cup cold water
1 1/2 tsp gelatin powder
2 large eggs
1/2 cup sugar
1 tbsp lemon juice
3/4 cup whipping cream

For cake, preheat oven to 350° and grease and line a 9-inch spring form pan with parchment paper. Beat butter and sugar until smooth and creamy. Beat in vanilla and add eggs, one at a time, beating well after each addition. In a separate bowl, sift all flour, cocoa, baking powder, baking soda and salt.

Add alternately with butter milk, starting and ending with flour mixture, and blending gently but well after each addition. Scrape batter into prepared pan, tap to pop any hidden air bubbles and bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean.

Allow to cool for 20 minutes, then remove from pan to cool completely. Wash, grease and a re-line pan with parchment paper. Once cake is cooled, return to pan.

For mousse, purée raspberries and strain – purée should measure to 2/3 cup (reserve any extra and sweeten lightly, for a coulis to serve with cake). Pour cold water over gelatin and stir. Whisk eggs, sugar and lemon juice over a pot of simmering water, until fluffy and warm. Remove from heat and stir in gelatin, whisking until melted. Set aside to cool to room temperature.

Whip cream to medium peak and fold in egg mixture, gently but quickly and raspberry purée. Pour over cake in springform pan and chill for at least 4 hours. To serve, remove ring from pan and gently pull away parchment paper from side of cake. Top with a few fresh berries and serve. Makrs 8 servings

Caramel-Glazed Pear Cake

4 ripe Bartlett pears, peeled and diced (about 3 cups)
1 tablespoon sugar
3 large eggs
2 cups sugar
1 1/4 cups vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla extract
Caramel Glaze

Toss together pears and 1 tablespoon sugar; let stand 5 minutes. Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.

Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans, and vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over warm cake. Makes 12 servings

Caramel Glaze

1/4 cup butter or margarine, softened
1/4 cup firmly packed light brown sugar
1/4 cup sugar
1/4 cup whipping cream
1 teaspoon vanilla extract

Bring first 4 ingredients to a boil in a heavy saucepan over high heat, stirring often; boil, without stirring, 1 minute. Remove from heat; stir in vanilla. Cool until slightly thickened. Makes 3/4 cup

Apple-Raisin Bundt Cake

3/4 cup butter, softened
1-1/2 cups sugar
1 cup plus 2 tablespoons strawberry jam
3-1/3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground nutmeg
3/4 teaspoon each ground allspice, cloves and cinnamon
1-1/2 cups buttermilk
1-3/4 cups raisins
3/4 cup chopped walnuts
3/4 cup chopped peeled apple

Glaze:
1 cup confectioners' sugar
4 teaspoons milk

In a large bowl, cream butter and sugar until light and fluffy. Stir in jam. Combine the flour, baking soda and spices; add into creamed mixture alternately with buttermilk, beating well after each addition. Stir in the raisins, walnuts and apple. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cake. Makes 12-16 servings.

Coconut Custard Cake

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup flaked coconut
Dash ground nutmeg

Melba Sauce:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.

In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard. Makes 6 servings.

Cranberry Bundt Cake

3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons almond extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans

Icing:
3/4 cup confectioners' sugar
4-1/2 teaspoons water
1/2 teaspoon almond extract

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Makes 12-16 servings.

Cranberry-Orange Pound Cake

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange peel
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped fresh or frozen cranberries

Vanilla Butter Sauce:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake. Makes 16 servings (1-1/2 cups sauce).

Devil's Food Caramel Torte

1 package (18-1/4 ounces) devil's food cake mix
1 cup buttermilk
1/2 cup canola oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.

In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.

Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving. Makes 12 servings.