Cake Recipes

Cranberry Upside-Down Coffee Cake

Cake
Cooking spray
1 tablespoon all-purpose flour
1 cup fresh cranberries
1/2 cup coarsely chopped pitted dates
2 tablespoons chopped walnuts
1 teaspoon grated orange rind
1/2 cup butter, softened and divided
1/2 cup packed dark brown sugar
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/2 cup buttermilk

Glaze
1 cup powdered sugar
1 teaspoon butter, melted
2 tablespoons fresh orange juice

Preheat oven to 350°. To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.

To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares. Makes 12 servings (serving size: 1 square)

Apricot-Orange Crumb Cake

1 1/4 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3 tablespoons tub-style cream cheese
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup milk
3 tablespoons part-skim ricotta cheese
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 large egg
1/4 cup chopped dried apricots
Cooking spray
1/4 cup apricot preserves

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a mixing bowl, and cut in the margarine and cream cheese with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine the remaining flour mixture, baking powder, and baking soda, and add the milk, ricotta cheese, vanilla extract, orange rind, and egg. Beat the mixture at medium speed of a mixer until blended (batter will be lumpy), and fold in the chopped apricots.

Spoon the batter into an 8-inch round cake pan coated with cooking spray. Dot the batter with apricot preserves, and swirl the preserves into the batter using a knife. Sprinkle the reserved 1/2 cup flour mixture over the batter. Bake 350° for 30 minutes or until cake springs back when touched lightly in center. Cool the cake on a wire rack. Makes 8 servings

German Chocolate-Nut Cake

1-1/2 cups broken pecans
3/4 cup sugar
1/3 cup coarsely chopped sweet baking chocolate
1/4 cup Dutch processed or unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
5 eggs
1-1/2 tsp. vanilla
Toasted Coconut-Pecan Caramel Sauce

Grease a 9x1-1/2-inch round cake pan; line bottom with waxed paper. Grease waxed paper; set pan aside. In a blender or food processor, combine pecans, sugar, chopped chocolate, cocoa powder, baking powder and baking soda. Cover; blend or process till nuts are ground. Add eggs and vanilla. Blend or process till nearly smooth.

Spread nut mixture in the prepared pan. Bake in a 350 degree F oven about 30 minutes or till a toothpick inserted near center of cake comes out clean.

Remove from oven. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

To serve, cut into 16 wedges. Place 1 wedge on each dessert plate, drizzle with sauce. Place another wedge on top at a different angle. Drizzle with more sauce. Makes 8 servings.

Toasted Coconut-Pecan Caramel Sauce: Spread 1/2 cup flaked coconut and 1/2 cup chopped pecans in a thin layer in a shallow baking pan. Bake the coconut and nuts in a 350 degree F oven for 6 to 8 minutes or till the coconut is toasted and the nuts are golden brown, stirring once or twice. Remove from oven. In a medium bowl, stir together 1 12.25-ounce jar caramel ice cream topping (room temperature), coconut and pecans. Serve immediately or heat slightly in microwave before serving. Makes about 1-1/2 cups.

Heavenly Devil's Food Cake

1/2 cup unsalted butter
3 eggs
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder or Dutch processed cocoa powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1 cup packed brown sugar
2 tsp. vanilla
1 cup buttermilk
1/2 cup boiling water
Whipped cream (optional)
Small whole strawberries and/or red raspberries (optional)

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda and salt. Set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just till combined. Add boiling water; beat till smooth. Pour batter into prepared pan.

Bake in a 350 degree F oven for 30 to 35 minutes or till a wooden toothpick inserted near center comes out clean. Cool thoroughly in pan on wire rack.

Serve with whipped cream and strawberries, if you like, or your favorite flavor ice cream. Or, frost with desired cake frosting. Makes 12 to 16 servings.

Note: Making Sour Milk: If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Gooey Rocky Road Cake

1 cup butter
6 oz. unsweetened chocolate, coarsely chopped
2 cups granulated sugar
4 eggs
2 tsp. vanilla
1-1/3 cups all-purpose flour
1/2 tsp. baking soda
1-1/2 cups flaked coconut
1 cup chopped walnuts or pecans, toasted if you like
1 7-oz. jar marshmallow creme
1/2 cup butter, melted
1/3 cup unsweetened cocoa powder
1/4 cup half-and-half, light cream, or milk
2 tsp. vanilla
4 cups sifted powdered sugar

In a heavy, large saucepan, melt the 1 cup butter and chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, grease a 13x9x2-inch baking pan. Set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just till combined. Stir in the 2 teaspoons vanilla.

In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just till combined. Stir in coconut and nuts. Spread the batter in the prepared pan.

Bake in a 350 degree F oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Remove from oven. Place on a wire rack. Immediately spread the marshmallow creme evenly over the top. Cool completely in pan.

In a large mixing bowl, beat the 1/2 cup melted butter, cocoa powder, half-and-half, and the 2 teaspoons vanilla with an electric mixer on medium speed till smooth. Slowly beat in 4 cups of sifted powdered sugar. If necessary, beat in additional half-and-half till spreading consistency. Spread over cake. Cover; chill in the refrigerator up to 24 hours. Cut just before serving. Makes 15 servings.

Traditional King Cake

1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed. Makes 2 cakes (about 18 servings each)

Note - 6 to 6 1/2 cups all-purpose flour may be substituted.

Creamy Glaze

3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk

Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency. Makes 1 1/2 cups

Brown Sugar Pound Cake

1 cup butter, softened
1/2 cup shortening
2 cups firmly packed brown sugar
1 cup granulated sugar
6 large eggs
3 cups cake flour
1 teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans, toasted

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan. Place pan in a cold oven; set oven temperature at 300°.

Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. Makes 10 to 12 servings

Praline Bundt Cake

1 cup chopped pecans
1 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package dark brown sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
Praline Icing
Sugared Pecans

Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.

Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans. Makes 12 servings

Praline Icing

1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately. Makes about 1 1/2 cups

Sugared Pecans

1 egg white
4 cups pecan halves (about 1 lb.)
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar

Whisk egg white until foamy; add pecans, and stir until evenly coated. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.

Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes about 5 cups

Vanilla Butter Cake

1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup half-and-half
1 tablespoon vanilla extract

Garnishes:
Fluffy Wintry-White Icing
Clear sparkling sugar

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12-cup Bundt pan.

Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired. Makes 12 servings

Fluffy White Icing

2 cups powdered sugar
3 to 4 Tbsp. milk
1 teaspoon vanilla extract
1 teaspoon meringue powder

Beat all ingredients with an electric mixer until light and fluffy. Makes about 3/4 cup

Triple-Chocolate Coffee Cake

1 (18.25-ounce) package devil's food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter or margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels
1 cup chopped pecans, toasted

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.

Microwave white chocolate morsels in a glass bowl at high 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans. Makes 2 (9-inch) coffee cakes

Fig Cake

3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups fig preserves
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting
Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well. Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired. Makes 1 (2-layer) cake

Cream Cheese Frosting

1 1/2 (8-ounce) packages cream cheese, softened
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended. (Do not overbeat, or frosting will be too thin.) Makes about 3 1/2 cups

Chocolate-Peanut Butter Mousse Cake

1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts

Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.

Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired. Makes 1 (8-inch) cake or 8 parfaits

Sour Cream Pound Cake

1 (8-ounce) container sour cream
1/2 teaspoon baking soda
3 1/4 cups sugar, divided
1 cup shortening or butter
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
2 pints fresh strawberries, sliced
Sweetened whipped cream

Stir together 1 container sour cream and 1/2 teaspoon baking soda; set mixture aside. Beat 3 cups sugar and 1 cup shortening at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.

Toss together sliced fresh strawberries and remaining 1/4 cup sugar; let stand 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.

Grilled Pound Cake: Bake and cool pound cake as directed. Brush 2 tablespoons melted butter evenly over both sides of 6 (1 1/2-inch-thick) pound cake slices. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 to 2 minutes on each side or until lightly toasted. Serve pound cake with sliced fresh strawberries and sweetened whipped cream. Makes 12 to 16 servings

Buttered Rum Pound Cake with Bananas Foster Sauce

1 cup butter, softened
2 1/2 cups sugar
6 large eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup sugar
Buttered Rum Glaze
Bananas Foster Sauce
Vanilla ice cream

Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.

Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.

Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.

Lemon Pound Cake: Add 2 tablespoons grated lemon rind to batter. Proceed with cake recipe as directed. Omit Buttered Rum Glaze; do not serve with sauce. Makes 1 (10-inch) cake

Buttered Rum Glaze

6 tablespoons butter
3 tablespoons light rum
3/4 cup sugar
3 tablespoons water
1/2 cup chopped pecans, toasted

Combine first 4 ingredients in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans. Makes 1 1/4 cups

Bananas Foster Sauce

1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1/4 teaspoon ground cinnamon
1/3 cup banana liqueur
4 bananas, peeled and sliced
1/3 cup light rum

Combine first 4 ingredients in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat.

Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself). Let flames die down; serve immediately with Buttered Rum Pound Cake. Makes 8 servings

Buttermilk-Mexican Chocolate Pound Cake

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Garnish: powdered sugar

Microwave chocolate baking squares in a microwave-safe bowl at high 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.

Note - 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. Makes 12 servings

Chocolate Cake

Cooking spray
Vegetable shortening
1/2 (4 ounce) semisweet chocolate baking bar, chopped
1/2 (4 ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling
Garnish: chocolate curls

Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.

Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired. Makes 12 to 14 servings

Mocha Chocolate Cream Filling

5 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
2 tablespoons instant coffee granules
1 cup half-and-half
1 cup butter, softened
1 cup 10x Confectioners Sugar
1 teaspoon vanilla extract

Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream. Makes 1 1/2 cups

Coffee Liqueur Ganache Icing

3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 1/4 cups whipping cream
1 tablespoon butter
2 tablespoons coffee liqueur

Place chocolate in a bowl. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency. Makes 2 cups

Chocolate-Ginger Pound Cake

1 (12-oz.) package semisweet chocolate morsels
1 1/4 cups butter, softened
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/8 teaspoon salt
1 cup buttermilk
1/2 cup crystallized ginger, finely chopped
1 teaspoon vanilla extract

Place chocolate morsels in a small microwave-safe glass bowl. Microwave at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30- second intervals.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add melted chocolate, beating just until blended.

Sift together flour and next 3 ingredients. Stir together buttermilk and crystallized ginger. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack, and cool 1 hour or until completely cool.

To freeze: Wrap cooled cake tightly with plastic wrap. Wrap loosely with aluminum foil. Freeze up to 1 month. Makes 12 servings

Bourbon-Chocolate Cake With Praline Frosting

1 cup butter
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Chocolate Ganache
Praline Frosting
Bourbon Glaze

Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.

Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.

Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.

Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)

Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)

Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake. Makes 12 servings

Chocolate Ganache

2 cups (12 oz.) semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces

Microwave chocolate morsels and cream in a glass bowl on medium (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. Makes about 2 1/2 cups

Praline Frosting

1/2 cup chopped pecans
2 tablespoons butter
1/2 cup firmly packed light brown sugar
3 tablespoons whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. Makes 3/4 cup

Bourbon Glaze

4 tablespoons butter
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/3 cup bourbon

Melt 4 Tbsp. butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear. Makes about 1 cup

Bananas Foster Upside-down Coffee Cake

1/2 cup butter, softened and divided
2 tablespoons rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 medium-size ripe bananas
7 maraschino cherries
3/4 cup granulated sugar, divided
2 large eggs, separated
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose baking mix
1/4 teaspoon ground cinnamon
Whipped cream (optional)

Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.

Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.

Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.

Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired. Makes 8 to 10 servings

Chunky Apple Cake with Cream Cheese Frosting

1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting
Chopped walnuts, toasted (optional)

Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13- x 9-inch pan.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. Makes 12 to 15 servings

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla. Makes 1 2/3 cups

Chocolate-Swirled Pound Cake

2 cups butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup chocolate syrup

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Add flour to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla. Combine 1 cup batter and chocolate syrup, stirring until blended.

Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan. Spoon half of chocolate batter on top; repeat layers. Gently swirl batter with a knife.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 (10-inch) cake

Lemon Pound Cake with Mint Berries and Cream

1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced
Garnish: fresh mint sprigs

Process sugar and mint leaves in a food processor until blended. Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon rind and lemon juice. Pour batter into an 8 1/2- x 4 1/2-inch greased and floured loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.

Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries. Serve pound cake with lemon cream and strawberries. Garnish, if desired. Makes 8 servings

Caramel Pound Cake

1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1 cup sugar
1 cup butter or margarine, softened
1/2 cup vegetable oil
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
Caramel Frosting

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting. Makes 1 (10-inch) cake

Caramel Frosting

1 (16-ounce) package light brown sugar
1/2 cup butter or margarine
1 (5-ounce) can evaporated milk
Dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake. Makes 2 cups

Coca-Cola Cake

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter or margarine, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
Coca-Cola Frosting
Garnish: 3/4 cup chopped pecans, toasted

Combine Coca-Cola and buttermilk; set aside. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired. Makes 12 servings

Coca-Cola Frosting

1/2 cup butter or margarine
1/3 cup Coca-Cola
3 tablespoons cocoa
1 (16-ounce) package powdered sugar
1 tablespoon vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla. Makes 2 1/4 cups

Chocolate-Zucchini Cake

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
3 cups granulated sugar
3 (1-ounce) unsweetened chocolate baking squares, melted
1 1/2 cups vegetable oil
3 cups grated zucchini (about 5)
1 cup pecans, chopped
Powdered sugar

Combine first 4 ingredients. Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving. Makes 8 to 10 servings