Cake Recipes

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 Delight 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.

Chocolate Cake

Pam Original No-Stick Cooking Spray
Crisco 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: dark chocolate curls

Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside. Melt chocolates in a small saucepan over low heat, stirring until smooth.

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 cake 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. Stir in 1 cup 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

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 mixture stand 45 minutes or until spreading consistency. Makes 2 cups

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 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 the consistency of whipped cream. Makes 1 1/2 cups

Almond Vanilla Butter Pound Cake

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

In a large mixing bowl, cream butter until fluffy. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour, just until blended. Stir in extracts. Pour batter into a greased and floured 10-in. tube pan.

Bake at 325° for about 1 hour and 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Makes 16 servings.

Coconut Cupcakes

2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
2 teaspoons almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar

Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut. Makes 30 cupcakes

Lemon Pound Cake with Chambord Glaze

Cake:
Cooking spray
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
2 tablespoons Chambord (raspberry-flavored liqueur)

Glaze:
3/4 cup powdered sugar
2 1/2 tablespoons Chambord (raspberry-flavored liqueur)
1 tablespoon fresh lemon juice
1 tablespoon butter, melted

Preheat oven to 350°. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 cup juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).

Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.

To prepare glaze, combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth. Drizzle slowly over warm cake. Cool completely. Makes 16 servings

Apple Cake

Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup water
1/4 cup butter, melted
1/4 cup olive oil
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
3 cups chopped peeled Rome apple
Cooking spray

Glaze:
3/4 cup sugar
1/2 cup low-fat buttermilk
1 tablespoon light-colored corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a large bowl. Add water and next 4 ingredients (water through eggs); stir just until well-blended.

Fold in apple. Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup sugar, buttermilk, syrup, and baking soda in a medium saucepan. Cook over medium heat 6 minutes or until sugar dissolves and mixture is light brown, stirring constantly. Stir in vanilla. Pour over cake. Makes 16 servings

Rocky Road Chocolate Cake

1 package (18-1/4 ounces) chocolate cake mix
1 cup confectioners' sugar
2 tablespoons baking cocoa
6 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
6 tablespoons caramel ice cream topping
4 cups miniature marshmallows
1 cup chopped pecans

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Meanwhile, for frosting, combine confectioners' sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting.

Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened. Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack. Makes 20 servings.

Apple Bundt Cake

2 eggs
2 cups sugar
1-1/2 cups vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups diced peeled apples
1 cup chopped pecans

Butter Cream Sauce:
1/2 cup butter, cubed
1 cup sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

In a large mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans.

Pour into a greased 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

For sauce, melt butter in a small saucepan. Add the sugar, cream and vanilla. cook and stir over low heat until sugar is dissolved and sauce is heated through. Slice cake; serve with warm sauce. Refrigerate leftover sauce. Makes 12-16 servings.

Devil's Food Cake

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract

Filling:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips

Frosting:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

In a small mixing bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined.

Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half.

In a mixing bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator. Makes 6 servings.

Chocolate Torte

1/3 cup all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1-3/4 cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract

Batter:
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water

Frosting:
2 cups heavy whipping cream
1/4 cup chocolate syrup
1/4 teaspoon vanilla extract

For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.

Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.

Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Makes 16 servings.

Banana Pecan Torte

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 cups mashed ripe bananas (about 3 to 4 medium)
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup buttermilk
1 cup chopped pecans, toasted

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Toasted chopped pecans

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

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 in pans 10 minutes; remove to wire racks to cool completely.

For the frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator. Makes 12-16 servings.

Walnut Apple Cake

2 cups sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups chopped peeled tart apple
1 cup chopped walnuts

Butter Sauce:
1 cup milk
3/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon vanilla extract
Walnut halves, optional

In a large mixing bowl, beat the sugar, oil, eggs and vanilla until well blended. In a large bowl, combine the four, baking soda, salt and nutmeg; gradually add to the egg mixture until well blended(batter will be stiff). Stir in apples and walnuts.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For the sauce, in a small saucepan, combine the milk, sugar, flour and butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cut cake into squares; serve with warm sauce. Garnish with walnut halves if desired. Makes 12-15 servings.

Lemon Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
1 tablespoon grated lemon peel
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup milk

Frosting:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel

In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.

Pour into a greased 10-in. fluted tube pan. Bake at 350° for 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 bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Makes 12-16 servings.

Cherry Walnut Cake

1 can (14-1/2 ounces) pitted tart cherries
1/3 cup shortening
1-1/4 cups sugar
2 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup milk
1 cup chopped walnuts

Cherry Glaze:
1/2 cup sugar
3 tablespoons cornstarch
Pinch salt
1 cup water
1/4 teaspoon almond extract
1 to 2 drops red food coloring, optional

Drain cherries, reserving 3/4 cup juice; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk and mix well. Stir in walnuts and reserved cherries.

Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For glaze, combine the sugar, cornstarch and salt in a small saucepan. Stir in water and reserved cherry juice until smooth. Cook and stir over medium heat until mixture comes to a boil.

Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in extract and food coloring if desired. Cool for 15 minutes. Spread over cake; let stand until set. Makes 12-15 servings.

Carrot Cake with Buttermilk Glaze

Cake:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, well-drained
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup flaked coconut

Buttermilk Glaze:
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.

For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator. Makes 16-20 servings.

Cranberry Torte

6 egg whites
Pinch salt
1/4 teaspoon cream of tartar
1-1/2 cups sugar
1 teaspoon vanilla extract
1 can (16 ounces) jellied cranberry sauce
2 tablespoons raspberry gelatin powder
1-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Fresh cranberries or raspberries for garnish, optional

Let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment paper. Draw three 8-in. circles on the paper; set aside.

In a large mixing bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff peaks form. Add vanilla.

Insert a 1/2-in. round pastry tip #A1, in a pastry bag or heavy-duty plastic bag. Fill bag with meringue. Starting in the center of each circle on prepared sheets, pipe meringue in a spiral pattern until circle is completely filled. Bake at 250° for 1 hour. Turn oven off and let meringue dry in oven for 1 hour with door closed.

Meanwhile, in a saucepan, melt cranberry sauce over medium heat. Add gelatin powder; stir until dissolved. Cool. In a chilled large mixing bowl, beat cream and confectioners' sugar; fold 1 cup into cranberry mixture.

To assemble, place 1 tablespoon of whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell; spread one-third of the cranberry mixture on top. Repeat with remaining meringue and cranberry mixture.

Frost sides of torte with reserved whipped cream. If desired, a pastry bag can be used to decorate edges of torte. Refrigerate 6 hours or overnight. Garnish with berries and mint just before serving. Refrigerate leftovers. Makes 12-16 servings.

Chocolate Strawberry Torte

5 squares (1 ounce each) semisweet chocolate
3/4 cup butter, cubed
1-1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups water

Strawberry Filling:
4 cups sliced fresh strawberries
2 tablespoons sugar
1 teaspoon vanilla extract

Glaze:
3 squares (1 ounce each) semisweet chocolate
1 tablespoon butter
1 cup confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

In a heavy saucepan or microwave, melt chocolate and butter; stir until smooth. Transfer to a large mixing bowl; add sugar. Add the eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; add to chocolate mixture alternately with water and beat until smooth.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 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 large bowl, combine filling ingredients; set aside. For glaze, melt chocolate and butter in a heavy saucepan or microwave, stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.

To assemble, place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Makes 10-12 servings.

Chocolate Carrot Cake

2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1-1/4 cups vegetable oil
3 cups finely shredded carrots

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. 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.

For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips. Makes 12-16 servings.

Mocha Torte

1 1/4 cups water
1/4 cup instant coffee granules, divided
1 (18.25-ounce) package devil's food cake mix with pudding
1 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons cocoa
2 tablespoons whipping cream
1/4 cup coffee liqueur (optional)
Mocha Frosting
Garnishes: fresh grapes and strawberries

Stir together 1 1/4 cups water and 2 tablespoons instant coffee granules until completely dissolved. Prepare cake mix according to package directions, substituting coffee mixture for water. Pour batter into 3 greased and floured 8-inch cakepans.

Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes; remove from pans, and cool completely on wire racks.

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating at low speed until blended. Add remaining 2 tablespoons coffee granules, cocoa, and cream, beating until blended.

Brush cake layers evenly with coffee liqueur, if desired. Spread cocoa mixture between cake layers. Spread Mocha Frosting on top and sides of cake. Garnish, if desired. Makes 16 servings

Mocha Frosting
3 cups powdered sugar
1/4 cup cocoa
2 tablespoons instant coffee granules
1 tablespoon hot water
1 tablespoon vanilla extract
3 tablespoons whipping cream
1/2 cup butter, softened

Stir together powdered sugar and cocoa; set aside. Dissolve coffee granules in 1 tablespoon hot water; stir in vanilla and cream.

Beat butter at medium speed with an electric mixer until creamy; add sugar mixture alternately with coffee mixture, beginning and ending with sugar mixture and beating until spreadable consistency. Makes 3 cups

Sponge Cake with Blueberry Topping

6 eggs, separated
1-1/2 cups sugar
3/4 cup orange juice
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon cream of tartar

Blueberry Topping:
1/2 cup sugar
2 teaspoons cornstarch
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups fresh or frozen blueberries

Sour Cream Topping:
2 cups (16 ounces) sour cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Grated orange peel, optional

Let eggs stand at room temperature for 30 minutes. Sift flour and baking powder; set aside. In a large mixing bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in orange juice. Add dry ingredients to yolk mixture until well blended

In another mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 50-55 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.

For blueberry topping, in a large saucepan, combine the sugar, cornstarch and orange peel. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in blueberries.

For sour cream topping, in a large bowl, combine the sour cream, confectioners' sugar and vanilla. Run a knife around side and center tube of pan. Remove cake to a serving plate; cut into slices. Serve with warm blueberry topping and the sour cream topping. Garnish with orange peel if desired. Makes 12-16 servings.

Hazelnut Chiffon Cake

2-1/4 cups cake flour
1-1/2 cups sugar
1 cup finely chopped hazelnuts, toasted
1 teaspoon baking powder
1/2 teaspoon salt
5 egg yolks
2/3 cup water
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 egg whites
1-1/2 teaspoons cream of tartar

Mocha Frosting:
3/4 cup butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
1 teaspoon vanilla extract
2 to 3 tablespoons hot brewed coffee

In a large mixing bowl, combine the flour, sugar, hazelnuts, baking powder and salt. Whisk the egg yolks, water, oil 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 the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-70 minutes or until top springs back when lightly touched. Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake.

In a small mixing bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake. Makes 12-16 servings.

Blackberry Custard Torte

1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 egg

Filling:
3 egg yolks
2 cups (16 ounces) sour cream
1/2 cup sugar
1/4 teaspoon vanilla extract
4 cups fresh or frozen blackberries, drained, divided
Whipped cream

In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.

For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place springform pan on a baking sheet. Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall).

Remove sides of pan. Top with whipped cream and remaining blackberries. This dessert is best eaten the same day it's prepared. Refrigerate any leftovers. Makes 12-14 servings.

Buttermilk Banana Cake

3/4 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk

Filling:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans

Frosting:
2 cups heavy whipping cream
1/4 cup confectioners' sugar

In a large mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 375° 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.

For filling, combine the sugar, flour and salt in a saucepan. Stir in half-and-half until smooth; add butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.

In a chilled large mixing bowl, beat heavy whipping cream until soft peaks form. Gradually beat in confectioners' sugar, a tablespoon at a time, until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Makes 12-16 servings.