Cake Recipes
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Buttermilk Coffee Cake
Preheat oven to 350 degrees
3/4 cup butter or margarine (softened)
2 cups sugar
3 cups flour
Mix into crumbs and put aside 1 cup for topping,
divide into two equal amounts. Put aside.
Then add to the rest of the crumbs;
1 cup of buttermilk and 1 teaspoon baking soda, mixing them
together first.
1 teaspoon of tartar
2 eggs
1 teaspoon vanilla
Mix all together, you may have to add a little more buttermilk, but
don't have the batter runny, it should be a little on the thick side,
but pourable.
Grease and flour two (2) 8 or 9 inch round cake pans, pour the
batter into the pans and put the crumbs on top of both, pat
down a little.
Bake at 350 degrees for about 20 to 25 minutes or till a toothpick
comes out clean.
These cakes are great for freezing. if you want to make ahead,
and have extra's on hand. Wrap in Saran Wrap for best results,
then put into a freezer bag.
C.M.P. Cake
CRUST:
2/3 cup ground peanuts
1 cup flour
1 stick margarine or butter (room temp.)
Mix as for pie crust, pat into 9x13 pan or glass casserole.
Bake 20 minutes at 350F.
LAYER #1:
1/4 cup peanut butter (creamy style)
1 − 8 oz. cream cheese (room temp.)
Cream until smooth add:
1/2 cup powdered sugar
Mix well, add:
1 − 8 oz. cool whip
Let stand before spreading on cool crust.
LAYER #2:
2 3/4 cup milk
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
Beat until smooth, spread on top of peanut butter mixture.
LAYER #3
1 − 8 oz. cool whip
Spread on top of pudding mixture. Sprinkle with crushed peanuts.
Refrigerate until firm and serve. May be frozen in advance.
Coconut Dream Cake
1 BOX DUNCAN HINES BUTTER RECIPE CAKE MIX
1 CAN COCO LOPEZ OR CREAM OF COCONUT
1 CAN SWEETENED CONDENSED MILK
1 SMALL TUB COOL WHIP
6 OZ. SHREDDED COCONUT
1/2 CUP CHOCOLATE SYRUP
BAKE CAKE ACCORDING TO DIRECTIONS, REMOVE FROM OVEN.
MIX COCO LOPEZ AND SWEETENED CONDENSED MILK. PUNCH
HOLES IN CAKE WITH STRAW OR FORK, POUR MIXTURE OVER
CAKE IMMEDIATELY WHILE STILL WARM, REFRIGERATE, UNTIL COOL,
POUR CHOCOLATE SYRUP OVER CAKE, FROST WITH COOL WHIP
AND SPRINKLE THE SHREDDED COCONUT OVER CAKE.
KEEP REFRIGERATED.
Cream Cheese Cupcakes
3 − 8 oz. Pkgs. Cream cheese
5 eggs
1 cup sugar
1 1/2 teaspoons vanilla
Have cheese and eggs at room temperature. Blend cream cheese
thoroughly and add eggs one at a time. Gradually add sugar and
vanilla. Fill cupcakes to 1/4 inch of top. Bake at 300 degrees
until top cracks (40 minutes). Remove from oven and cool 5 minutes.
Topping:
1/2 pint sour cream
1/4 teaspoon vanilla
1/2 cup sugar
1 can cherry or strawberry pie filling
Mix sour cream, vanilla and sugar. Spread on top of cupcakes and
bake 5 minutes at 300 degrees. Top with pie filling and refrigerate.
For calorie/fat conscious individuals, low fat cream cheese, sour
cream and egg substitutes can be used.
Zucchini Chocolate Cake
1 1/2 cups oil
1 2/3 cups sugar
4 eggs
2 cups flour
1/2 cup ground cocoa
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3 cups shredded zucchini
1 cup chopped walnuts
Mix together the oil, sugar and eggs. Mix the dry ingredients together.
Add the dry ingredients to the sugar mixture. Add the zucchini and
walnuts and mix. Place in a greased 9' x 13' pan and bake at 350F
for 45−50 minutes.
Old-Fashioned Strawberry
Shortcake
Joan Jurek
Serves 6
2 cups Sifted Flour
4 tsps. Baking Powder
1/2 tsp. Salt
1 tbsp Sugar
1/3 cup Shortening
3/4 cup Milk (about)
Butter
3 cups Crushed Strawberries
Mix and sift dry ingredients; cut in shortening with knife or pastry
blender. Add milk gradually to make a soft dough. Turn out on
lightly floured board & knead just enough to shape into smooth
ball. Roll or pat lightly 1/2 inch thick. Cut with floured biscuit cutter
or bake in large sheets or bake in muffin pans. Brush tops with
butter and bake in hot oven at 450 °F for 15 minutes. Split hot
biscuits. Put together again with filling of sweetened strawberries.
Top with more fruit. Serve at once with plain or whipped cream.
Wackey Cake
Eileen Jurek
3 cups Flour (regular or wheat)
6 tablespoons of Cocoa
1 teaspoon Salt
2 cups Sugar
2 teaspoons Baking Soda
3/4 cup Vegetable Oil
2 tablespoons Vinegar
2 teaspoons Vanilla
2 cups Cold Water
Stir until everything is mixed completely. Bake at 350° for 30 to
45 minutes in a greased 13 x 9 x 2 inch pan.
Orange Cake
Harriet Hanley, M.D.
9-inch Tube Pan
1 cup Butter, room temperature
1-1/2 cups Sugar, divided
3 Eggs, seperated
2 cups Flour
1 tsp Baking Powder
1 tsp Soda
1 cup Sour Cream
1 Orange Rind, grated
1/2 cup Walnuts or Pecans, chopped
1/4 cup Orange juice
1/3 cup Orange Liqueur
Slivered, Blanched Almonds
Heat oven to 350°. Cream butter and 1 cup sugar until light and
fluffy. Beat in egg yolks. Sift dry ingredients together and add
alternately with sour cream. Stir in oragne rind and chopped nuts.
Beat egg whites until stiff but not dry, fold into batter. Bake 40 to
50 minutes. Combine remaining 1/2 cup sugar, orange juice and
orange liqueur, spoon over hot cake. Let cool before removing
from pan. Decorate with slivered almonds.
Caramel Frosting
Sue Pare
1/2 cup Butter
1 cup Brown Sugar
1/4 tsp Salt
1/4 cup Milk
2-1/2 cups Powdered Sugar
1/2 tsp Maple flavoring
Melt butter on high. Stir in brown sugar and salt. Cook, uncovered,
1 minutes on high, stir in milk. Cook, uncovered, 1-1/2
minutes on high. Stir every 30 seconds. Blend in powdered
sugar and maple flavoring. May add 1 tbsp 1/2 and 1/2 if want it
thinner.
Lemon Supreme Cake
Irene Marazita
Cake:
1 box Lemon Cake Mix
1 small pkg Lemon Gelatin
4 Eggs
3/4 cup each of Salad Oil & Water
Glaze:
1 cup Confectioners Sugar
3 Tbsp Fruit Juice
Cake: Combine cake mix, gelatin, eggs, oil and water in a large
mixing bowl, beat at high speed for 5 minutes. Place batter in
floured tube pan. Bake in 350° oven for 50 minutes. Glaze and
blend together confectioners sugar and fruit juice-spread over
cake. Return to oven briefly to melt glaze.
Date-Chocolate Chip Cake
Karen Schagat
9 x 13 pan
1 cup Dates, chopped
1 tsp Soda
1-1/4 cups boiling Water
3/4 cup Butter
1 cup Sugar
2 Eggs
1-1/2 cups Flour
1 tsp Vanilla
1 tsp Salt
Topping:
1/2 cup chopped Nuts
1/2 cup Brown Sugar
1 cup Chocolate Chips
Combine dates, soda and boiling water--cool. Cream butter and
sugar. Add eggs, flour, vanilla, salt and date mix. Pour into
greased pan . Bake for 30 minutes at 350°.
Frigidaire Cheese Cake
Bonnie (Buschen) Soehn
1/2 cup Butter or Margarine (melted)
2 cup Graham Crackers-crushed
1 Tbsp Powdered Sugar
1 Lemon Jell-o (3 oz)
3/4 cup Sugar
one 8 oz Cream Cheese
1 tsp Vanilla
1 can Milnot (chilled)
Mix butter, graham crackers and powdered sugar well. Spread ½
of mixture in bottom of 9 x 13 inch baking pan. Add 1 cup of
boiling water to Jell-o and cool. In separate bowl, mix sugar,
cream cheese and vanilla. In separate bowl, whip can of Milnot
until peaks form. Combine Jell-o, cream cheese mixture and
Milnot. Pour into pan and top with remaining 1/2 of graham
cracker mix and refrigerator for several hours.
Peanut Butter Sheet Cake
Bev Turnock
Mix together:
2 cup Sugar
1/2 tsp Salt
2 cup Flour
1 tsp Soda
Stir together and bring to a boil:
1/2 cup Peanut Butter
1 cup Water
2 sticks Margarine
Pour over flour mixture. Add 2 beaten eggs and ½ cup buttermilk.
Stir until combined. Pour into greased jellyroll pan. Bake 350°
for 20 to 25 minutes. Frost while hot.
Frosting: Combine and boil rapidly:
6 tbsp (1/3 cup) Buttermilk
1 stick Margarine
1/2 cup Peanut Butter
then add 1 tsp Vanilla and 1 box Powdered Sugar
Spread on hot cake.
Milnot Cheese Cake
Serve 12 to 16.
one 3 oz pkg Lemon Gelatin
1 cup boiling Water
one 8 oz or three 3 oz pkg Cream Cheese
1/2 cup Sugar
1 tsp Vanilla
one 13 oz Milnot, whipped
3 cups Graham Cracker Crumbs
1/2 cup Butter or Margarine
Dissolve gelatin in boiling water. Chill until slightly thickened,
cream together cheese, sugar and vanilla; add gelatin and blend
well. Fold in stiffly whipped milnot. Mix graham cracker crumbs
and melted butter together, pack 2/3 of mixture on bottom and
sides of 9 x 13 x 2 in pan. Add filling and sprinkle with remaining
crumbs. Chill several hours, cut in squares and serve plain or
garnish with fruit.
Self Frosting Cake
Elinor Van Vynckt
1-1/2 cup Brown Sugar
2 cup Flour
1/2 cup Shortening
Combine and take out 1 cup for topping.
1 cup Milk
1 tsp Soda
1 tsp Baking Powder
1 Egg
1 tsp Cinnamon
Add remaining ingredients. Mix thoroughly. Pour in greased loaf
pan, 9 x 13 x 2. Sprinkle the 1 cup of dry ingredients on top.
Bake at 350° for 1/2 hour.
Creole Cake
Ruth B. Chambers
Topping
1/2 cup firmly packed Brown Sugar
1 Tbsp Swans Down Cake Flour
1/4 cup melted Butter
2 Tbsp Water
2/3 cup finely chopped Nuts
Mix box cake (easy 2-egg cake mix). Bake in 13 x 9 x 2 inch pan
as directed. Remove from oven; spread with topping made by
mixing the above ingredients. Return to oven; bake 5 minutes
longer. Very good.
Pineapple Cake
Theresa Mester
9 x 13 pan
2 cups Sugar
2 cups Flour
2 Eggs
2 Tsp Soda
20 oz crushed Pineapple
Frosting:
8 oz Cream Cheese
2 cups Powder Sugar
1 tsp Vanilla
Milk to spread
Mix ingredients well. Pour into greased pan. Bake at 350° for 35
to 40 minutes.
Mix frosting ingredients. Spread on cooled cake.
Pineapple Cheese Cake
Dora Jurek
1 Lemon Jello
1 tsp Lemon Juice
1 can crushed Pineapple
one 8 oz Cream Cheese
1/2 cup Sugar
1 can Milnot Milk
36 Gram Crackers
1/2 cup Butter
Cheese Cake
Cream well, 3 large or 8 small cream cheese. Whip 4 egg whites
until stiff. Add slowly: 1 cup sugar and 1 tsp vanilla. Fold in
cheese. Pour the cheese mixture onto the graham cracker crust.
Put into oven for 25 minutes at 375°. Use two jars of sour cream
thick. Add 2 tbsp sugar, 1 tsp vanilla. Take cake out of oven.
Pour the sour cream mixture over the cake. Put in oven for 5
minutes at 475°. Cool for at least 4 hours.
Cake ‘n Cheese Cake
Dora Jurek
one 8 oz pkg Cream Cheese
2/3 cup Sugar
1/2 cup Sour Cream, thick, commercial
2 unbeaten Eggs
1 cup Flour
1 tsp double acting Baking Powder
1/2 tsp Salt
1/2 cup Butter
2/3 cup Sugar
2 Eggs
1 tbsp Milk
1 tsp Vanilla
Cream the cream cheese with 2/3 cup sugar. Add ½ cup sour
cream and vanilla. Blend in 2 unbeaten eggs, one at a time. Beat
well, set aside. Sift together: 1 cup all purpose flour, baking
powder, salt, cream ½ cup butter. Gradually add 2/3 cup sugar,
creaming well. Add 2 eggs, one at time, beating well after each
egg. Stir in 1 Tbsp milk and tsp vanilla, add dry ingredients.
Blend well and put into a 9 x 9 inch pan or a 10 pie inch pan at
least 2 inch deep. Grease and flour on bottom. Spread batter
over bottom and sides, spreading thinner on sides. Spoon
cheese mixture over batter and bake at 350° for 40 to 45 minutes.
Spread with topping and bake for 5 minutes. Cool
Sour Cream topping:
Combine 1 cup sour cream, 2 Tbsp sugar, 1 tsp vanilla
Combine sour cream, sugar, vanilla. Any fruit that has been
drained and mashed may be added to the topping. Peaches are
especially luscious.
Jewish Coffee Cake
Margaret Stuff
1 box Orange Cake Mix
1 box (small) Instant Vanilla Pudding
4 Eggs
2/3 cup Oil
2/3 cup Water
Beat for 7 minutes. Grease and flour angel food pan or a bundt
pan. Mix 2/3 cup brown sugar and 2/3 cup chopped nuts. Pour 1/
2 batter into pan, then add 1/2 brown sugar mixture. Push down
with fork. Add rest of batter, then rest of the brown sugar mixture.
Bake at 350°. Remove while hot from pan.
Lemon Butter Icing
Dora Jurek
Blend 2 Tbsp butter, 2 tbsp milk, 1 tsp lemon rind, 1 Tbsp lemon
juice, 1/8 tsp salt
Gradually add 2 to 2 1/2 cup sifted powder sugar. Beat and frost
cake.
Butter Frosting
Marilyn Toepp
1 stick softened Butter
1 dash Salt
1 lb Powdered Sugar
1 tsp Vanilla
3 Tbsp Milk
1 Egg
Mix well with mixer-should be somewhat stiff.
Pumpkin Roll
Mary Sue Weinzetl
3 Eggs
1 Cup Sugar
2/3 Cup Pumpkin
1 Tsp. Lemon Juice
3/4 Cup Flour
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
1 Tsp. Baking Powder
1 Cup Chopped Nuts
Filling
8 oz. Cream Cheese
4 Tbsp. Oleo
1 Cup powdered Sugar
1/2 Tsp. Vanilla
Beat eggs 5 minutes. Gradually add sugar, pumpkin and lemon
juice. Mix flour, cinnamon, nutmeg, salt, baking powder; add to
pumpkin. Grease 10 x 13 inch cookie sheet; place wax paper on
sheet (cut slightly larger than pan); grease wax paper. Pour
mixture on wax paper; sprinkle with nuts. Bake at 375° for 15
minutes. Remove from oven; using wax paper-lay on clean towel
and roll up. Let cool 1-1/2 hours.
Filling
Beat cream cheese, oleo, powdered sugar and vanilla. Unroll
cake and spread with cream cheese mixture. Roll cake againwithout
wax paper. Wrap in wax paper and refrigerate.
Strawberry Angel Dessert
Kathryn Murchison
1 Angel Food Cake
3 oz. pkg. Strawberry Jello
1 Cup Hot Water
1-1/3 Cup Sliced Berries
1 Cup Whipped Cream
1 Tbsp. Powdered Sugar
1 Cup Whipped Cream
Bake cake as directed in 10 inch tube pan. Cool and remove from
pan. Clean pan. Dissolve Jello in hot water. Add berries and chill
until partly set. Fold in 1 cup whipped cream. Chill until thick.
Blend powdered sugar and 1 cup whipped cream - set aside. Cut
cake in 3 layers. Replacing layers in pan-fill with mix of berries
between layers. Chill until firm. Unmold and swirl with sugar and
whipped mix.
Summer Icing
Elaine Pedersen
3 Tbsp. Flour
1 Cup Milk
1 Cup Margarine
1 Cup Sugar
1 Tbsp. Vanilla
Cook flour and milk until thick. Cool. Mix margarine, sugar and
vanilla and beat 3 minutes. Combine mixtures and beat 7 minutes.
Crazy Cake
Mary Sue Weinzetl
9 x 13 pan
2 Cups Sugar
3 Cups Flour
1/3 Cup Cocoa
2 Tsp. Baking Soda
1 Tsp. Salt
2 Tsp. Vanilla
2 Tbsp. Vinegar
3/4 Cup Salad Oil
Frosting
1 Cup Sugar
4 Tbsp. Cornstarch or Flour
1/4 Cup Cocoa
1 pinch Salt
1 Cup Hot Water
1 Tsp. Vanilla
3 Tbsp. Butter
Sift together sugar, flour, cocoa, soda and salt. Make 3 holes in
batter and add vanilla, vinegar and oil. Pour 2 cups warm water
over all and mix with a fork until lumps are gone. Pour batter into
ungreased pan and bake at 350° for 30-35 minutes. Combine
sugar, cornstarch, cocoa, salt, hot water and vanilla. Cook until
thick. Add butter and spread over cake while frosting is still warm.
Gingerbread
Ruth Turnock
1/4 Cup Butter
1/2 Cup Sugar
1 Egg
1/2 Cup Molasses
1/2 Cup Milk
1-3/4 Cups Flour
1 Tbsp. Ginger
1/2 Tsp. Cinnamon
1/8 Tsp. Salt
1/2 Tsp. Baking Soda
Cream the butter, add sugar gradually, mix and sift together dry
ingredients. Mix together liquid ingredients and add alternately
with dry ingredients to the creamed mixture. 9 x 9 pan at 350°.
Mississippi Mud
Linda Frost
Jelly Roll Pan
1/3 Cup Cocoa
2 Cups Sugar
1-1/2 Cups Flour
Pinch Salt
2 Sticks Melted Margarine
4 Eggs (beaten)
1 Tsp. Vanilla
1-1/2 Cups Chopped Nuts
Miniature Marshmallows
Frosting
1 lb. Powdered Sugar
1/2 Cup Cocoa
1/3 Cup Milk
1 Stick Melted Margarine
Mix first 8 ingredients. Bake in greased pan at 350° for 20 minutes.
Remove from oven. Set oven at 500°. Sprinkle cake with
miniature marshmallows. Bake 1 minute. Remove from oven. Cool
then frost.
Gooey Butter Cake
Chris Platz
9 x 13 Pan
1 box Duncan Hines Butter Cake
1 Egg
1 Stick Margarine
1 box Powdered Sugar
8 oz. Cream Cheese
2 Eggs
Mix cake mix, 1 egg and margarine together and press in bottom
of pan. Mix powdered sugar, cream cheese and 2 eggs together.
Pour over base. Bake at 350° for 45 minutes.
White Chocolate Cake
Kathryn Murchison
9 x 13 Pan
1/3 Pound White Chocolate
1/2 Cup Water
1-1/2 Cups Water
1-1/2 Cups Sugar
1 Cup Butter
4 Egg Yolks, beaten well
2-1/2 Cups Flour
1-1/2 Tsp. Baking Powder
1/2 Tsp Salt
1 Cup Buttermilk
4 Egg Whites
1 Tsp. Vanilla
1 Cup Coconut
1 Cup Pecans
1/2 Cup Sugar
Melt chocolate and water in double boiler. Cream sugar and
butter. Add egg yolks and beat well. Add flour, baking powder,
salt, chocolate mix and buttermilk. Beat egg whites to soft peak.
Add sugar and beat stiff. Fold into batter. Add vanilla, coconut and
pecans. Bake at 350° for 30-35 minutes.
Banana Cream Cake
Ruth Turnock
9 x 13 Pan
2/3 Cup Shortening
1-1/2 Cups Sugar
2 Eggs
1 Cup Mashed Bananas
2 Tbsp. Milk
2 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Vanilla
1/2 Cup Nuts
Mix well. Pour into greased pan. Bake at 375° for 25 minutes in a
9 x 13 pan. Sprinkle with powdered sugar. Good for picnics.
Crumb Cake
Alma Ransberger
9 x 13 pan
2 Cups Brown Sugar
3 Cups Flour
1/2 Cup Butter
1/2 Cup Lard
1 Cup Sour Cream
1-1/2 Tsp. Soda
3 Eggs
1 Cup Raisins
1 Tsp. Allspice
1 Tsp. Cocoa
Rub together with hands: brown sugar, flour, butter and lard.
Reserve 1 cup for topping. To remainder - add rest of ingredients.
Pour into greased pan. Crumble topping over. Bake at 350° for 45-
50 minutes.
Pound Cake
Leah
2 Sticks Butter or Margarine
1/2 Cup Crisco
3 Cups Sugar
4 Eggs
3 Cups Flour
1 Cup Milk
1 Tsp. Vanilla
1 Tsp. Lemon Juice
Cream all ingredients together well. Put into cold oven. Bake at
350° for 30 minutes.
Fruit Cocktail Cake
Ruth Turnock
1-1/2 Cups Sugar
2 Eggs
2 Cups Fruit Cocktail, with Juice
2 Cups Flour
2 Tsps. Baking Soda
2 Tsps. Baking Powder
Cream sugar and eggs together. Sift flour, soda and baking
powder, and add alternately with fruit to creamed mixture. Grease
13 x 9 x 2 inch pan and sprinkle bottom with 1/2 cup brown sugar
and 1/2 cup chopped nuts. Add batter and bake 350° until done.
Boil for 2 minutes.
3/4 Cup Brown Sugar
1 Stick Butter
1/2 Cup canned Milk
Add:
1/2 Cup chopped Nuts
1/2 Tsp. Vanilla
Pour over warm cake. Do not bake anymore.
Strawberry Dessert
Ruth Turnock
Serves Many
Two 10 oz. pkgs. Frozen Strawberries
1 Large pkg. Strawberry Jello
1 Large pkg. Dream Whip
1 Angel Food Cake
Break up cake into small pieces. Make Jello with 1/2 the usual hot water.
Add partially thawed berries. When partially jelled fold in whipped cream.
Add in layers to cut up cake in flat pan. Chill at least 6 hours.
Almond Cakes
Serving Size: 28
Preparation Time: 0:15
1 cup blanched almonds
1 1/3 cups sugar
1 cup all-purpose flour
1 teaspoon rose water (optional)
3 egg whites
Vegetable cooking spray
Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.
Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks. Yield: 28 cookies (serving size: 1 cookie).
Notes: The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.
Per serving: 85 Calories; 3g Fat (28% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Hot Fudge Pudding Cake
Serving Size: 9
Preparation Time: 0:11
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 cup boiling water
4 cups vanilla ice milk
Combine flour, sugar, cocoa, baking powder, and salt in a medium bowl, and stir well.
Combine skim milk, oil, and vanilla; add to dry ingredients, and stir well. Spoon batter into a 9-inch square baking pan.
Combine 1/3 cup sugar and next 2 ingredients. Sprinkle over batter.
Pour 1-1/2 cups boiling water over batter. (Do not stir).
Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Yield: 9 servings (serving size: 1 [3 x 3-inch] piece and 1/2 cup ice milk).
Notes: It may taste like you're splurging, but this cocoa-laced pudding cake is really a heart-healthy treat, says registered dietitian Susan Hagins White, of Surfside Beach, South Carolina.
Serving Ideas: Serve topped with ice milk.
Per serving: 228 Calories; 5g Fat (17% calories from fat); 5g Protein; 45g Carbohydrate; 8mg Cholesterol; 188mg Sodium
Tiramisu
Serving Size: 8
Preparation Time: 0:11
2/3 cup sifted powdered sugar
8 ounces reduced-fat cream cheese (1 package)
1 1/2 cups frozen reduced-calorie whipped topping thawed and divided
1/2 cup sugar
1/4 cup water
3 egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso coffee granules
2 tablespoons Kahlua or other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoon unsweetened cocoa
Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into the cheese mixture.
Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.
Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.
Place one toothpick in each corner and in center of Tiramisu to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours. Yield: 8 servings (serving size: 1 [4 x 2-inch] piece).
Notes: Try freezing Tiramisu for two hours before serving so it will cut cleanly.
Per serving: 411 Calories; 21g Fat (47% calories from fat); 8g Protein; 46g Carbohydrate; 166mg Cholesterol; 162mg Sodium
Chocolate Ladyfinger Cake
Serving Size: 9
Preparation Time: 0:20
1 cup sugar
3/4 cup Dutch process cocoa
1/4 cup cornstarch
1/4 teaspoon salt
2 cups skim milk
2 squares semisweet chocolate (1-ounce) coarsely
3 tablespoons stick margarine
1 1/2 cups frozen reduced-calorie whipped topping thawed
23 ladyfingers
1/4 cup Grand Marnier or other orange flavored liquer
1 tablespoon powdered sugar
Orange slices (optional)
Combine the first 4 ingredients in a large saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Add the chopped chocolate; bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Add the margarine, and cook for 1 minute, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 10 minutes or until the chocolate mixture cools to room temperature, stirring occasionally.
Remove pan from ice. Spoon 1/2 cup chocolate mixture into a small bowl, and gently fold in whipped topping. Cover and chill chocolate-whipped topping mixture. Set aside the remaining chocolate mixture.
Line a 9 x 5-inch loaf pan with heavy-duty plastic wrap, allowing wrap to extend over edge of pan. Split ladyfingers in half lengthwise. Arrange 9 ladyfinger halves lengthwise in 3 rows, rounded side down, in a single layer in bottom of pan. Brush 1 tablespoon Grand Marnier over ladyfingers in pan.
Spread about 1/2 cup chocolate mixture over the ladyfinger layer. Repeat procedure 3 more times with the remaining ladyfingers, Grand Marnier, and chocolate mixture, ending with ladyfingers (1 lady finger half will be left over). Cover; chill for at least 8 hours.
Uncover and invert the pan onto a serving platter; remove the plastic wrap. Sprinkle with powdered sugar. Yield: 9 servings (serving size: 1 slice of cake and 3 tablespoons topping).
Notes: Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor. Serve cake with chocolate-whipped topping mixture.
Serving Ideas: Garnish each serving with an orange slice, if desired.
Per serving: 597 Calories; 31g Fat (45% calories from fat); 9g Protein; 77g Carbohydrate; 148mg Cholesterol; 195mg Sodium
Coffee Angel Food Cake
Serving Size: 12
Preparation Time: 0:20
1 tablespoon instant coffee granules
1 tablespoon water
14 1/2 ounces angel food cake mix (1 box)
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons instant coffee granules
1 tablespoon water
6 tablespoons stick margarine softened
1 pound powdered sugar (1 box)
3 tablespoons skim milk
Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
Prepare angel food cake batter according to package directions.
Fold in coffee mixture and extracts. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife.
Bake at 375 degrees for 30 minutes or until cake springs back when lightly touched. Invert pan, and let cool for 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate; set aside.
Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
Cream margarine at high speed of a mixer. Add coffee mixture; beat well. Gradually add powdered sugar, beating at medium speed until well-blended. Add milk; beat well. Yield: 12 servings (serving size: 1 slice).
Notes: Spread frosting over top and sides of cake. Store loosely covered in refrigerator.
Per serving: 334 Calories; 6g Fat (16% calories from fat); 3g Protein; 68g Carbohydrate; 0mg Cholesterol; 325mg Sodium
Mississippi Mud Cake
Serving Size: 16
Preparation Time: 0:11
1/3 cup margarine softened
1 cup sugar
3 eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
Vegetable cooking spray
Chocolate Glaze
3 1/4 cups miniature marshmallows
INGREDIENTS FOR Chocolate Glaze:
2 cups sifted powdered sugar
6 tablespoons unsweetened cocoa
1/4 cup skim milk
2 tablespoons margarine
1 teaspoon vanilla extract
Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.
Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray.
Bake at 325 degrees for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.
Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool. Yield: 16 servings.
Instructions for CHOCOLATE GLAZE:
Combine sugar and cocoa in a bowl; stir. Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1 minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended. Yield: 1 cup (serving size: 1 tablespoon).
Per serving: 246 Calories; 8g Fat (27% calories from fat); 3g Protein; 44g Carbohydrate; 34mg Cholesterol; 123mg Sodium
Strawberry Shortcake
Serving Size: 8
Preparation Time: 0:11
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled margarine
1 teaspoon chilled margarine cut into small pieces
3/4 cup 1% low-fat buttermilk
1 egg white lightly beaten
1 1/2 teaspoons turbinado or granulated sugar
Strawberry Topping
1/2 cup reduced-calorie frozen whipped topping thawed
Fresh strawberries (optional)
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened.
Turn dough out onto a heavily floured surface. Knead dough 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet, and brush with egg white; sprinkle with sugar.
Bake at 450 degrees for 12 minutes or until golden. Split biscuits; place bottom halves of biscuits on individual plates. Spoon 1/2 cup Strawberry Topping over each biscuit half; top with remaining half. Spoon 1 tablespoon whipped topping over each shortcake. Yield: 8 servings (serving size: 1 shortcake).
Serving Ideas: Garnish with fresh strawberries, if desired.
Per serving: 239 Calories; 10g Fat (37% calories from fat); 5g Protein; 33g Carbohydrate; 17mg Cholesterol; 289mg Sodium