Cake Recipes

Blueberry Buckle

1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2-1/2 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blueberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

In a mixing bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with the milk. Spread into a greased 9-in. square baking pan.

Toss blueberries with lemon juice; sprinkle over batter. In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries. Bake at 350° for 60-65 minutes. Makes 9-12 servings.

Chocolate Creme Cakes

1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs

Filling
3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

In a large mixing bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.

In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large mixing bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes.

Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving. Makes 12-18 servings.

Gingerbread Torte

3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup milk

Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
3-3/4 cups confectioners' sugar

Grease three 9-in. round baking pans. Line with waxed paper; grease and flour the paper. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.

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 mixing bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners' sugar until blended. Place one cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerated until serving. Makes 10-12 servings.

Apricot Hazelnut Torte

4 eggs, separated
1 cup ground hazelnuts
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons water
1 teaspoon vanilla extract
1 cup sugar, divided
2 cups heavy whipping cream
1/4 cup confectioners' sugar
2/3 cup pureed canned apricots
1/2 cup apricot jam, warmed
Whipped cream, sliced apricots and whole or chopped hazelnuts, optional

Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside.

In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large mixing bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside.

In a small mixing bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture.

Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a chilled large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots.

Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator. Makes 12-14 servings.

Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts

Pineapple Frosting

1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.

Pour into three greased and floured 9-in. round baking 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 shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Makes 12-14 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.

Note: Even a tight-fitting springform pan may leak. To prevent drips, place the pan on a shallow baking pan in the oven.

White Chocolate Strawberry Torte

1 cup crushed vanilla wafers (about 30 wafers)
1/2 cup finely chopped almonds, toasted
1/4 cup butter, melted
12 squares (1 ounce each) white baking chocolate, melted
3 cups whole medium fresh strawberries
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup orange juice concentrate
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 tablespoon baking cocoa
Additional strawberries, halved

Set aside 2 tablespoons wafer crumbs. Combine almonds, butter and remaining crumbs; press onto the bottom of an ungreased 9-in. springform pan. Spoon 5 tablespoons of melted white chocolate over crust; sprinkle with reserved wafer crumbs. Arrange whole strawberries, tips up, over crumbs.

In a mixing bowl, beat cream cheese until smooth. Add sugar, juice concentrate and vanilla. Beat in remaining white chocolate. In another mixing bowl, beat cream until soft peaks form. Stir 2 cups into the creamed cheese mixture; mix well. Fold in remaining whipped cream. Spread between and over strawberries. Cover ad chill for 3 hours or overnight.

Carefully run a knife around sides of pan to loosen. Remove sides. Arrange four 1-1/2-in.-wide strips of waxed paper over top; sprinkle cocoa between strips. Remove waxed paper. Place halved strawberries between cocoa rows. Makes 10-12 servings.

Chocolate Cookie Torte

1/2 cup butter, softened
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Additional sugar

Frosting
2 cups (12 ounces) semisweet chocolate chips
1/2 cup half-and-half cream
2 cups heavy whipping cream, whipped
2 teaspoons vanilla extract
Chocolate sprinkles

In a mixing bowl, cream butter and sugar. Beat in the egg, yolk and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Form into a long log; cut into eight equal pieces. Shape each into a ball; wrap in plastic wrap. Refrigerate for 1 hour.

Roll balls in additional sugar; place between two sheets of waxed paper. Roll each into a 6-in. circle. Remove top sheet of waxed paper; flip the circles onto ungreased baking sheets. Remove waxed paper; prick dough with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Carefully loosen cookies and cool on paper towels.

For frosting, melt chocolate chips with half-and-half in a heavy saucepan, stirring occasionally. Cool. Combine whipped cream and vanilla; fold into chocolate mixture. Layer cookies, spreading 1/4 cup frosting between each layer. Spread remaining frosting over sides and top. Decorate with chocolate sprinkles. Refrigerate overnight before cutting. Makes 8-10 servings.

German Chocolate Birthday Cake

4 egg, 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. x 2-in. baking pan with waxed paper. Grease and flour the paper; set aside.

In a saucepan, melt chocolate in water over low heat; cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small mixing bowl and 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, combine the milk, sugar, egg yolks, butter and vanilla in a large saucepan; cook and stir over medium heat until thickened. Remove from the heat; stir in coconut, pecans and vanilla. Beat until frosting is cool and achieves spreading consistency. Place cake on a serving platter; spread frosting over top and sides. Makes 12-15 servings.

Checkerboard Cake

1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups cake flour, divided
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 square (1 ounce) unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Red liquid food coloring
1/2 teaspoon lemon extract
Yellow liquid food coloring

Frosting
6 tablespoons butter or margarine, softened
6-1/2 to 7-1/2 cups confectioners' sugar, divided
5 squares (1 ounce each) unsweetened chocolate, melted and cooled
3/4 cup milk
1-1/2 teaspoons vanilla extract

Grease three 9-in. round baking pans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine 2-1/2 cups of cake flour, baking powder and salt; add to the creamed mixture alternately with milk. Divide batter into thirds. To one portion, fold in melted chocolate and vanilla. To second portion, fold in 1/4 cup flour, almond extract and 3-4 drops red food coloring. To third portion, fold in lemon extract, 3-4 drops yellow food coloring and remaining flour.

Spoon a ring of chocolate batter around edge of one prepared pan; spoon a ring of pink batter inside chocolate ring and fill center with yellow batter. Spoon a ring of yellow batter around edge of second pan; add a chocolate middle ring and a pink center. Spoon a ring of pink batter around edge of third pan; add a yellow middle ring and chocolate center.

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.

For frosting, in a mixing bowl, cream butter and 2 cups confectioners' sugar. Beat in melted chocolate until smooth. Add milk and vanilla. Beat in enough of the remaining confectioners' sugar until frosting achieves spreading consistency. Spread between layers and over top and sides of cake. Makes 12-14 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. x 2-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.

Lemon Meringue Cake

1 package (18-1/4 ounces) lemon or yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil

Filling
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel

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

In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.

For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely.

For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.

Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator. Makes 12-14 servings.

Fruity Coconut Cake Roll

1 package (16 ounces) angel food cake mix
1/2 teaspoon plus 3 tablespoons confectioners' sugar, divided
3/4 cup cold milk
1 package (1 ounce) instant white chocolate pudding mix
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
1/2 teaspoon coconut extract
2 medium kiwifruit, peeled and thinly sliced
2 cups fresh strawberries, sliced
1/3 cup plus 2 tablespoons flaked coconut, divided
2 tablespoons apricot spreadable fruit
1/2 teaspoon hot water

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.

Bake at 350° for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners' sugar. Gently peel off waxed paper. Dust with remaining confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup whipped topping. Fold in remaining whipped topping; stir in extract.

Unroll cake; spread with filling to within 1 in. of edges. Arrange kiwi and strawberries over filling. Sprinkle with 1/3 cup coconut. Roll up again. Refrigerate for 1-2 hours.

Toast the remaining coconut. In a small bowl, whisk spreadable fruit and water until smooth. Drizzle over cake. Sprinkle with toasted coconut. Cut into slices. Refrigerate leftovers. Makes 12 servings.

Strawberry Shortcake

2/3 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Whipped cream
1-1/2 quarts fresh or frozen strawberries, sliced

In a mixing bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.

Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Makes 9 servings.

Almond Joy Mousse Cake

1 cup sweetened flake coconut
3/4 cup raw almonds
28 chocolate wafer cookies, such as Nabisco Famous
3 tablespoons unsalted butter, melted
2 large eggs
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
One 4-ounce bar bittersweet chocolate, finely chopped
1 cup heavy cream
Hot fudge sauce, for serving

Preheat the oven to 350°. Grease a 9-inch springform pan. Place the coconut and almonds on opposite sides of a rimmed baking sheet. Transfer to the oven and bake, stirring the coconut once or twice, until lightly toasted, about 7 minutes. Let cool. (Keep the oven on.) Using a food processor, pulse the almonds until finely chopped. Return 1/2 cup chopped nuts to the baking sheet with the coconut and set aside.

Pulse the chocolate wafers with the remaining nuts in the food processor to make fine crumbs. Add the butter and pulse just until blended. Transfer the crumb mixture to the prepared springform pan and press into the bottom and 1 1/2 inches up the side. Bake for 5 minutes to set, then transfer to a rack to cool.

In the top of a double boiler, using a handheld electric mixer, beat the eggs, sugar and salt at high speed until fluffy, about 5 minutes. Place over simmering water and beat at high speed until doubled in size, 8 to 10 minutes. Remove from the heat and stir in the vanilla and the reserved nuts and coconut. Cover and refrigerate for 1 hour.

Stir the chopped chocolate into the chilled custard. Using the mixer, whip the cream until it forms soft peaks; fold into the custard. Scrape the mixture into the crust, cover with plastic wrap and freeze for at least 4 hours or up to 3 days. Cut the mousse cake into slices and drizzle with hot fudge. Makes 8 servings

Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts

Pineapple Frosting
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.

Pour into three greased and floured 9-in. round baking 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 shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Makes 12-14 servings.

Egg Custard Cake

1 cup water
1 1/2 cups raisins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 large egg
1 cup chopped walnuts
Egg Custard Filling
Mocha Frosting
Garnishes: chopped walnuts, chocolate-covered coffee beans, fresh flowers

Combine 1 cup water and raisins in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Drain and reserve water, adding water to make 1/2 cup; cool.
Combine flour and next 4 ingredients in a bowl.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating just until combined. Add flour mixture alternately with reserved water beginning and ending with flour mixture; beat just until combined. Stir in raisins and walnuts. Spread batter into 2 greased and floured 9-inch round cake pans.

Bake at 375° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of pans; cool in pans on a wire rack 10 minutes. Remove from pans, and cool completely on a wire rack.

Spread Egg Custard Filling over one cake layer; top with remaining cake layer. Frost top and sides of cake with Mocha Frosting. If desired, place chopped nuts around sides of cake, and garnish with chocolate-covered coffee beans. Cover and chill until serving. Store cake covered and chilled. Makes 1 (9-inch) cake

Egg Custard Filling

1/3 cup sugar
1/4 cup cornstarch
2 egg yolks
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract

Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened, whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming. Chill at least 2 hours. Makes 1 1/4 cups

Mocha Frosting

1/2 cup butter, softened
2 cups powdered sugar
1/4 cup cocoa
3 tablespoons cold strong brewed coffee
1/2 teaspoon vanilla extract

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Stir in vanilla. Makes 1 1/2 cups

Cream Cheese-Coconut-Pecan Pound Cake

1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)

Beat butter and cream cheese 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 the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 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

Note - The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.

Powdered Sugar Glaze - Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency. Makes about 1 cup

Chocolate-Mint Cake

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-oz.) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
1 cup hot water
2 teaspoons vanilla extract
Peppermint Frosting
Chocolate Ganache

Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.

Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.

Bake at 350° for 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 let cool completely on wire racks. Spread Peppermint Frosting evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. Makes 16 servings

Peppermint Frosting

1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil. Makes about 3 cups

Chocolate Ganache

1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter

Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at medium (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form. Makes about 2 cups

Chocolate-Bourbon Cake

1/2 cup bourbon
1 1/3 cups sugar
12 ounces bittersweet chocolate, coarsely chopped
1 cup (8 ounces) butter, cut into pieces
5 large eggs
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cocoa powder, divided
Hot water
Coffee-Bourbon Syrup
Hazelnuts

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts. Makes 16 servings

Coffee-Bourbon Syrup

1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee
1 tablespoon bourbon

Bring sugar, water, and coffee to a boil in a medium saucepan over medium-high heat. Cook 5 minutes. Remove from heat; stir in bourbon. Makes about 3/4 cup

Caramel Cake with Cream Cheese Frosting

3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup evaporated milk
Caramel Cream Cheese Frosting
Garnish: Pecan Praline

Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.

Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.

Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired. Makes 1 (9-inch) 2-layer cake

Caramel Cream Cheese Frosting

1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Pecan Praline

1/2 cup sugar
1/4 cup water
1/2 cup pecans, chopped

Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.

Angel Food Cake Stuffed with Whipped Cream and Berries

Berries
2 cups fresh raspberries
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
2 tablespoons fresh orange juice

Cake
1 cup cake flour (about 4 ounces)
1 cup powdered sugar, divided
1/2 teaspoon ground ginger
3/4 cup granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons fresh orange juice

Whipped cream
3/4 cup whipping cream, chilled
1/2 vanilla bean, split lengthwise
3/4 cup powdered sugar

Remaining ingredients
2 tablespoons powdered sugar
Grated orange rind (optional)

To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour. Preheat oven to 375°.

To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.

To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.

Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.

Whipped Cream Basics: For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume you achieve. Makes 12 servings (serving size: 1 stuffed cake slice and 4 teaspoons berry mixture)

Chocolate-Espresso Torte with Raspberry Sauce

About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
3/4 pound bittersweet or semisweet chocolate, chopped
1/2 cup espresso
About 1 cup sugar
6 large eggs
5 cups raspberries, rinsed
1 cup marionberries or blackberries
Fresh mint sprigs, rinsed

Butter and flour an 8-inch cheesecake pan. In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes. In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.

Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.

Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight. Makes 12 servings

Rum Cake

1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)

Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving. Makes 10 to 12 servings

Note - 1/4 cup dark rum may be substituted.

Rum Syrup

10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur

Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes. Makes about 1 cup

Note - 1/4 cup dark rum may be substituted.

Mile-High White Chocolate Hummingbird Cake

1 (8-oz.) can crushed pineapple in juice
2 (18.25-oz.) packages white cake mix
2 (3.4-oz) packages vanilla instant pudding mix
6 large eggs
2 1/2 cups milk, divided
2 cups canola oil
4 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
1 (4-oz.) white chocolate baking bar, finely chopped
1 cup flaked sweetened coconut
2 cups chopped pecans, toasted
2 cups chopped banana (about 3 medium)
White Chocolate Cream Cheese Frosting
Garnish: toasted pecans

Preheat oven to 350°. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.

Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.

Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.

Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in refrigerator. Makes 16 to 24 servings

Note: Cover cake in an airtight container and freeze up to 1 month in advance. Thaw in refrigerator overnight before serving.

To prepare a 4-layer White Chocolate Hummingbird Cake instead, use half of all ingredients in both cake and frosting recipes. Follow cake recipe as directed in Steps 1 through 4, except use only 2 greased and floured 9-inch round cake pans. In Step 5, slice the 2 cake layers in half horizontally to make 4 layers. Follow White Chocolate Cream Cheese Frosting recipe as directed except microwave white chocolate morsels in Step 1 for only 1 1/2 minutes. Assemble cake as directed. Both the 8- and 4-layer versions of this delicious cake slice best after they have chilled overnight.

White Chocolate Cream Cheese Frosting

3 cups white chocolate morsels
3 (8-oz.) packages cream cheese, softened
3/4 cup butter, softened
7 1/2 cups powdered sugar

Microwave white chocolate morsels in a microwave-safe bowl at medium (50% power) 3 minutes; stir until smooth. Combine cream cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until creamy. Add melted chocolate, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency. Makes 9 cups