Cake Recipes

Ho Ho Cake

Chocolate Cake:
1 box chocolate cake mix
Ingredients to make cake according to package directions

Vanilla Cream Filling:
1/2 cup shortening
3/4 cup sugar
2 tsp vanilla
1/2 regular can or 1 small can evaporated milk
1 stick of butter

Chocolate Glaze:
1 stick of butter
3 bars unsweetened baker's chocolate
1 1/2 cup powdered sugar
2 1/2 Tablespoons hot water

Cake: Prepare chocolate cake mix according to directions. Pour batter into a 9x13 pan and bake according to directions. Cool the cake completely.

Cream Filling: Mix shortening, sugar, vanilla, evaporated milk and 1 stick butter with mixer at low speed, increasing gradually to full speed for 20 minutes. Spread filling on cooled cake.

Glaze: Melt 1 stick butter and unsweetened bakers chocolate in double boiler. Add powdered sugar and enough hot water to make a smooth glaze that is spoonable but not too runny. Beat until glaze is smooth and shiny. Spoon on cake. Keep cake in refrigerator. Makes 12 servings

Coconut Cake

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 eggs
5 egg yolks
3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1-2/3 cups buttermilk
3 teaspoons lemon extract

Frosting:
1-3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup flaked coconut, divided

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.

Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Makes 12 servings.

Lemon Chiffon Cake

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Makes 12-16 servings.

Chocolate Angel Cake

1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Sift together confectioners' sugar, flour and cocoa three times; set aside. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.

Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Makes 12-16 servings.

Coconut-Filled Nut Torte

2/3 cup shortening
1-2/3 cups sugar
5 egg whites
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazelnuts

Filling:
1 can (5 ounces) evaporated milk
3/4 cup sugar
6 tablespoons butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1/2 cup each chopped hazelnuts, pecans and walnuts

Frosting:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk
Pecan halves, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and extract; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Makes 12-14 servings.

Black Forest Cake

2 squares (1 ounce each) unsweetened chocolate
1/3 cup vegetable oil
2 eggs, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup milk

Cream Filling:
6 tablespoons butter (no substitutes), softened
4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons half-and-half cream

Cherry Filling:
1 can (14-1/2 ounces) pitted tart cherries
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon almond extract
6 drops red food coloring

Chocolate Filling:
1 cup whipping cream
1/4 cup chocolate syrup
1 teaspoon vanilla extract

Frosting:
2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Chocolate curls, maraschino cherries and fresh mint

In a microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. In a large mixing bowl, combine the oil, egg yolks, 1 cup sugar and melted chocolate; beat well. Combine flour, salt and baking soda; add to chocolate mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter.

Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a mixing bowl, beat cream filling ingredients; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Cover and refrigerate.

To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.

Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator. Makes 16 servings.

Peanut Butter Torte

1/2 cup plus 2 tablespoons butter, softened
1/2 cup Crunchy Peanut Butter
2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

Chocolate Filling:
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
12 squares (1 ounce each) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup Crunchy Peanut Butter

Cream Cheese Frosting:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, divided
3/4 cup heavy whipping cream
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup honey roasted peanuts, coarsely chopped

Grease three 9-in. round baking pans; set aside. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.

Pour into prepared pans (pans will have a shallow fill). Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.

For frosting, in a large mixing bowl, beat cream cheese and butter until blended. Add vanilla; mix well. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small mixing bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture.

Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Makes 14 servings.

Chocolate Cake

3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water

Frosting:
1/2 cup butter or margarine
3 squares (1 ounce each) unsweetened chocolate
3 squares (1 ounce each) semisweet chocolate
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake. Makes 12-14 servings.

Peanut Butter Torte

1/2 cup plus 2 tablespoons butter, softened
1/2 cup Crunchy Peanut Butter
2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

Chocolate Filling:
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
12 squares (1 ounce each) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup Crunchy Peanut Butter

Cream Cheese Frosting:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, divided
3/4 cup heavy whipping cream
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup honey roasted peanuts, coarsely chopped

Grease three 9-in. round baking pans; set aside. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.

Pour into prepared pans (pans will have a shallow fill). Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.

For frosting, in a large mixing bowl, beat cream cheese and butter until blended. Add vanilla; mix well. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small mixing bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture.

Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Makes 14 servings.

White Chocolate Fudge Cake

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 squares (1 ounce each) white baking chocolate, melted

Filling:
3/4 cup semisweet chocolate chips
2 tablespoons butter

Frosting:
1 can (16 ounces) vanilla frosting
3 squares (1 ounce each) white baking chocolate, melted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

In a large mixing bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely.

In a small mixing bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator. Makes 16 servings.

Coconut-Filled Nut Torte

2/3 cup shortening
1-2/3 cups sugar
5 egg whites
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazelnuts

Filling:
1 can (5 ounces) evaporated milk
3/4 cup sugar
6 tablespoons butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1/2 cup each chopped hazelnuts, pecans and walnuts

Frosting:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk
Pecan halves, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and extract; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Makes 12-14 servings.

Layered Chocolate Cake

1 package (18-1/4 ounces) German chocolate cake mix
1-1/3 cups water
3 eggs
1/3 cup vegetable oil
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 teaspoon unflavored gelatin
2 cups milk
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
3 tablespoons baking cocoa
1 teaspoon vanilla extract

In large mixing bowl, combine the first four ingredients until well combined. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes. Cool on a wire rack.

In a large saucepan, combine the pudding mix, gelatin and milk; cook according to package directions for pudding. Cool. Cut cake into three 10-in. x 5-in. rectangles. Place one on a serving platter. Spread with half of the pudding mixture; repeat layers. Top with third layer.

In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the sugar and cocoa and vanilla until smooth. Frost top and sides of cake. Refrigerate until serving. Makes 10 servings.

Blueberry Cream Nut Roll

6 eggs, separated
3/4 cup sugar, divided
1-1/3 cups ground walnuts
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 cups fresh blueberries
Additional confectioners' sugar and blueberries

Place egg whites in small mixing bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. In a small bowl, combine the walnuts, baking powder and cinnamon; fold into yolk mixture.

In a small mixing bowl with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into nut mixture. Spread evenly into prepared pan.

Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small mixing bowl, beat the cream, sugar and vanilla; set aside 1/2 cup for garnish. Unroll cake; spread with remaining filling. Sprinkle with blueberries. Roll up again. Place seam side down on a serving platter.

Cover and refrigerate until serving. Dust with confectioners' sugar; garnish with blueberries and reserved whipped topping. Makes 10-12 servings.

Peanut Chocolate Cake

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 eggs
3 squares (1 ounce each) unsweetend chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water

Frosting:
1 cup butter, softened
1 cup Peanut Butter
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 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.

For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. Makes 12 servings.

White Chocolate Banana Cake

1/2 cup shortening
2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 squares (1 ounce each) white baking chocolate, melted and cooled

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
5 cups confectioners' sugar
1/2 cup finely chopped pecans, toasted

In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating will after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in chocolate.

Pour into three greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator. Makes 12-16 servings.

Mississippi Mud Cake

1 cup butter, softened
2 cups sugar
4 eggs
1-1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme

Frosting:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons milk
1 cup chopped pecans

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.

For frosting, in a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator. Makes 16-20 servings.

Black Forest Cake

2 squares (1 ounce each) unsweetened chocolate
1/3 cup vegetable oil
2 eggs, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup milk

Cream Filling:
6 tablespoons butter (no substitutes), softened
4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons half-and-half cream

Cherry Filling:
1 can (14-1/2 ounces) pitted tart cherries
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon almond extract
6 drops red food coloring

Chocolate Filling:
1 cup whipping cream
1/4 cup chocolate syrup
1 teaspoon vanilla extract

Frosting:
2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Chocolate curls, maraschino cherries and fresh mint

In a microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. In a large mixing bowl, combine the oil, egg yolks, 1 cup sugar and melted chocolate; beat well. Combine flour, salt and baking soda; add to chocolate mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter.

Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a mixing bowl, beat cream filling ingredients; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Cover and refrigerate.

To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.

Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator. Makes 16 servings.

Chocolate Torte

1 package (18-1/4 ounces) Swiss chocolate or devil's food cake mix
1 package (3.4 ounces) instant vanilla pudding mix
3 eggs
1-1/4 cups milk
1/2 cup vegetable oil

Frosting
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bar with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen whipped topping, thawed

In a large mixing bowl, sift together the cake and pudding mixes. In another bowl, whisk the eggs. milk and oil. Add to dry ingredients; beat until well blended. Pour into three greased and floured 9-in. round baking pans.

Bake at 350 degrees for 20-25 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.

In a small mixing bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. Spread frosting on cake plate, between layers and over the top and sides of the cake.

Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Refrigerate overnight in an airtight container. Makes 12 servings.

Hawaiian Cake

1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool.

In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Makes 12-15 servings.

Maple-Pecan Cake

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted

Glazed Pecans:
3 tablespoons light corn syrup
1/3 cup pecan halves

Frosting:
1 package (3 ounces) cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.

Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 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.

In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.

For frosting, in a small mixing bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator. Makes 6 servings.

Luscious Lemon Layer Cake

1 package (9 ounces) yellow cake mix

Filling
3 tablespoons sugar
3/4 teaspoon butter or margarine, softened
1/4 teaspoon grated lemon peel
1 drop yellow food coloring, optional
4-1/2 teaspoons lemon juice

Frosting
3 tablespoons butter or margarine, softened
1-1/2 cups confectioners' sugar
1 teaspoon lemon juice
1 teaspoon finely grated lemon peel
1 to 2 tablespoons milk

Prepare cake mix according to package directions; pour into a greased 9-in. square baking pan. Bake at 350 degrees for 18-20 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.

For filling, combine the sugar, cornstarch and salt in a saucepan. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter, lemon peel and food coloring if desired. Gradually stir in lemon juice. Cool completely.

For frosting, in a mixing bowl, beat butter until fluffy. Gradually add confectioners' sugar. Add lemon juice, peel and enough milk to achieve spreading consistency.

To assemble, cut cake in half. Trim outside edges. Place one half on a serving plate. Spread with the lemon filling. Top with remaining cake; spread with frosting. Makes 6 servings.

German Chocolate Cake

4 eggs, separated
1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Coconut-Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Let eggs stand at room temperature for 30 minutes. Line a greased 13-in. x 9-in. baking pan with waxed paper. Grease and flour the paper; set aside.

In a microwave, melt chocolate and water; stir until smooth. Cool. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter.

Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper.

For frosting, in a small saucepan, heat the milk, sugar, egg yolks, butter and vanilla over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides. Makes 12-15 servings.

Cherry Cream Torte

2 packages (3 ounces each) ladyfingers
2 tablespoons white grape or apple juice
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 teaspoon almond extract, divided
2 cups whipping cream, whipped
1 can (21 ounces) cherry pie filling
Toasted sliced almonds and additional whipped cream, optional

Split lady fingers lengthwise; brush with juice. Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9-in. springform pan.

In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust.

Arrange remaining lady fingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight.

Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Makes 16-18 servings

Devil's Food Cake

2 tablespoons butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup 1% buttermilk
1 cup hot water

Frosting
1-1/4 cups sugar
3 egg whites
1/4 cup water
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Coat three 9-in. round baking pans with nonstick cooking spray and sprinkle with flour; set aside. In a mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.

Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely.

For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160 degrees, about 5 minutes.

Pour into a large mixing bowl; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake. Makes 12 servings.

Peanut Butter Chocolate Cake

1 package (18-1/4 ounces) devil's food cake mix
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons confectioners' sugar
1 cup whipped topping
1 cup whipping cream
1 cup (6 ounces) semisweet chocolate chips

Prepare and bake cake mix according to package directions, using a 9-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.

In a small mixing bowl, beat cream cheese until smooth. Add the peanut butter and confectioners' sugar; beat until blended.

Fold in whipped topping. Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.

In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted.

Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving. Makes 12-14 servings.