[CAKE-RECIPE] my inspiration cake

[Deirdre Dee Cox]

* Exported from MasterCook *

 "My Inspiration" Cake - PillsburyChampion

Recipe By :
Serving Size  : 1 Preparation Time :0:00
Categories:

   Amount  Measure   Ingredient -- Preparation Method
    
   1  c  Pecans, finely chopped
   2 oz  Semi-sweet chocolate,
 Grated
   2 1/2  c  Flour
   4 ts  Baking powder
   1  t  Salt
   1 1/2  c  Sugar
  2/3 c  Crisco
   1 1/4  c  Milk
   1  t  Vanilla
  2/3 c  Egg whites (4 large or 5
 Medium)
 -CHOCOLATE FROSTING-
   2 Sq baking chocolate
  1/2 c  Sugar
  1/4 c  Water
   4 Egg yolks
  1/2 c  Crisco
   1  t  Vanilla
   2  c  Confectioners' sugar,
 Sifted

   Place pecans evenly over bottoms of two well-greased and lightly floured
   9-inch round layer pans.  Sift together flour, baking powder, salt and
   sugar into mixing bowl.  Add Crisco, milk, and vanilla. Beat for 1 1/2
   minutes, 150 strokes per minute, until batter is well blended. (With
   electric mixer blend at low speed, then beat at medium speed for 1 1/2
   minutes.)  Add 2/3 cup egg whites (4 large or 5 medium), unbeaten. Beat for
   1 1/2 minutes.  Spoon one-fourth of batter carefully into each nut-lined
   pan, using about half of the batter. Sprinkle with the grated chocolate
   (half in each pan). Spoon remaining batter into pans, spreading each
   carefully so chocolate is not disturbed.

   Bake in a moderate oven (350 degree .F) 35 to 30 minutes.  Let cool in pans
   10 to 15 minutes before turning out.  Cool thoroughly and frost layers, nut
   side up, with chocolate frosting.  Spread frosting between and on sides of
   layers, but frost only 1/2 inch around top edge of cake. Decorate chocolate
   frosting with reserved 1/3 cup white frosting, thinned with 1 to 2
   teaspoons water for easy spreading.

   Chocolate Frosting: Combine 2 squares (2 oz) baking chocolate, sugar and
   water in sauce pan. Cook over low heat, stirring constantly, until
   chocolate melts and mixture is smooth and thickened. Remove from heat. Add
   egg yolks; beat thoroughly. Cool.

   Cream Crisco and vanilla.  Gradually blend in sifted confectioners' sugar,
   creaming well.  Reserve 1/3 cup of this frosting to decorate cake. Add the
   cool chocolate mixture to remaining white frosting; beat until smooth.

   From Pilsbury's 5th Baking Contest--Mrs. Bernard Kanago, Webster, South
   Dakota--$25,000 1st prize winner



Description:
   "From Pilsbury's 5th Baking Contest--Mrs. Bernard Kanago, Webster, 
South  Dakota--$25,000 1st prize winner"
 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3145 Calories; 34g Fat (9.6% 
calories from fat); 53g Protein; 660g Carbohydrate; 9g Dietary Fiber; 
892mg Cholesterol; 4272mg Sodium.  Exchanges: 15 1/2 Grain(Starch); 1 
Lean Meat; 1 Non-Fat Milk; 5 Fat; 27 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



You can't prevent Trouble from coming to visit, but you don't have to 
offer it a chair.

Deirdre Dee (zosha)







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[CAKE-RECIPE] grasshopper cake

[Deirdre Dee Cox]

GRASSHOPPER CAKE

Ingredients:

* 4 (1oz.) Squares unsweetened chocolate
* ½ cup boiling water
* ¼ cup sugar
* 2-1/4 cup sifted flour
* 1-1/2 cup sugar
* 3 tsp. baking powder
* 1 tsp. salt
* ½ cup cooking oil
* 7 egg yolks
* ¾ cup cold water
* 1 tsp. vanilla
* 7 egg whites
* ½ tsp. cream of tartar


Filling:

* 1 envelope (1 tbsp.) unflavored gelatin
* ¼ cup cold water
* 1/3 cup white crème de cocoa
* ½ cup crème de menthe
* cups whipping cream


Directions:

* Preheat oven to 325 degrees.
* Combine chocolate, boiling water, and ¼ cup 
sugar; stir until chocolate is melted.
* In large bowl, sift together flour, sugar, 
baking powder, and salt. Make a well in center of 
the dry ingredients and add cooking oil, egg 
yolks, cold water, and vanilla in order given. Beat until very smooth.
* Stir the chocolate mixture into the egg yolk mixture.
* In large bowl, beat egg whites with cream 
or tartar until very stiff peaks from. Pour 
chocolate batter over entire surface of egg whites, folding gently to blend.
* Bake in greased 12-Cup Bundt Pan at 325 
degrees for 50 -55 minutes or until cake tests 
done. Cool in pan 10-15 minutes; turn out on 
serving plate to complete cooling.


For Filling:
* Soften gelatin in cold water.
* Heat together crème do cocoa and crème de 
menthe. Add softened gelatin. Stir until gelatin is dissolved. Cool.
* Whip cream, fold in gelatin mixture.
* Refrigerate 15 minutes.
* Split cooled cake crosswise into three 
layers. Spread ½ of filling between layers; place 
remaining ½ in center and on top of cake.
* Refrigerate until serving time.
http://www.kitchenkapers.com/grasshopper-cake.html

You can't prevent Trouble from coming to visit, 
but you don't have to offer it a chair.

Deirdre Dee (zosha)







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[CAKE-RECIPE] TUNNEL OF FUDGE CAKE

[Deirdre Dee Cox]

Tunnel of Fudge Cake

A grand winner in a national baking contest! Very rich and moist with 
a buttery flavor.

Cake: 1 3/4 cups butter or margarine, softened 1 3/4 cups granulated 
sugar. 6 eggs 2 cups powered sugar 2 1/4 cups all purpose flour 3/4 
cup cocoa 2 cups chopped walnuts*

Glaze: 3/4 cup powered sugar 1/4 cup cocoa 1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large 
bowl beat margarine and granulated sugar until light and fluffy. Add 
eggs, one at a time, beating well after each addition. Gradually add 
powdered sugar; blend well. By hand, stir in remaining cake 
ingredients until well blended. Spoon batter into prepared pan; 
spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright 
in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon 
over top of cake, allowing some to run down sides. Store tightly 
covered. 16 servings.

*Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test 
cannot be used. Accurate oven temperature and baking time are critical.

High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 
tablespoons.
Recipe: Grasshopper Cake
Recipe courtesy of Nordicware.

Recipe uses any 
Nordicware 
12-cup Bundt Pan.

You can't prevent Trouble from coming to visit, but you don't have to 
offer it a chair.

Deirdre Dee (zosha)







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[CAKE-RECIPE] blue ribbon white cake

[Deirdre Dee Cox]

* Exported from MasterCook *

Blue Ribbon White Cake - DeirdreDee

Recipe By :
Serving Size  : 0 Preparation Time :0:00
Categories: !! BlueRibbon   Cakes - Yellow/White

   Amount  Measure   Ingredient -- Preparation Method
    
   5tablespoons  cornstarch
   2 1/2   cups  all-purpose flour
   3 1/2  teaspoons  baking powder
   1   teaspoon  salt
   1 1/2   cups  white sugar
  2/3   cup  vegetable oil
  1/2   cup  milk
  3/4   cup  water
   1 tablespoon  vanilla extract
   4 egg whites
  1/4  teaspoon  cream of tartar
   6tablespoons  butter
   2  teaspoons  orange zest
  1/4  teaspoon  salt
   4   cups  sifted confectioners' sugar
  1/2   cup  fresh orange juice
   1 tablespoon  fresh lemon juice

Original recipe yield: 1 -9 inch layer cake.
Servings:12

Preheat oven to 350 degrees F (175 degrees C). Grease and line two 
9-inch round cake pans with parchment paper. Then grease and flour the paper.

Sift together the cornstarch, flour, baking powder and salt.

Add the oil, milk, water and vanilla. Beat until it forms a very 
smooth batter.

In a separate bowl beat the egg whites until frothy, add the cream of 
tartar and beat until stiff peaks form. Gradually add the sugar and 
beat until very well blended.

Fold the egg whites into the batter. Pour batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool 
then frost with Orange
Frosting.

Cream the butter until light and fluffy. Add the orange zest and 
salt. Beat in the confectioners' sugar alternately with the orange 
and lemon juices. Continue to beat until light and fluffy. Use to 
frost cooled cake.

REVIEWS:
This cake was very moist. It was denser than most white cakes but was 
very good. The frosting was excellent but I did have to add more 
confectioners sugar to thicken enough to be spreadable on the cake. I 
refrigerated till serving time.

I thought this recipe was absolutely simple and delicious! I did not 
make the frosting, but it still tasted wonderful. I added about 1/2 a 
teaspoon of almond extract, and it made a perfect blend of flavor 
between the vanilla. I must add that it is a bit of a heavier cake 
that rises in the oven and then falls a bit. I would still recommend 
it to anyone who loves white cakes. Please rate the frosting, so I 
can see if I want to try it! Thank You!

This cake was pretty good, but it tasted like it had too much flour. 
It was a little heavier than cake usually is.

Good recipe. I used a rectangular pan and made the frosting with 
cream cheese. very tasty.


Blue ribbon white cake is the best white cake I, have ever made & 
eaten. This recipe deserves a a 10. Excellent, excellent.

It was a little strange to make, but the results were great. Nice 
cake when you don't want it fighting with the filling or icing 
flavors. I made it with a lemon curd filling with lemon icing. Excellent.

This cake and icing are both good, but the cake was not as fluffy as 
I was hoping.

Description:
   "This has won three Blue Ribbons at three different fairs. When 
making the frosting make sure that you use fresh squeezed juice 
rather than bottled."
Source:
   "http://cake.allrecipes.com/az/BlueRibbonWhiteCake.asp";
S(Formatted for Mastercook):
   "by Deirdre Dee (zosha)"
 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3438 Calories; 222g Fat (58.3% 
calories from fat); 52g Protein; 305g Carbohydrate; 9g Dietary Fiber; 
203mg Cholesterol; 5370mg Sodium.  Exchanges: 18 Grain(Starch); 2 
Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 43 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : This is my recipe that is posted at allrecipes.  It did get 
some terrible reviews, but then I never include terrible reviews in 
any recipe because: there is no accounting for taste & some folks 
just don't know how to follow a recipe.  It did come in 1st at the 
Wisconsin State Fair a few years ago as well as county fairs.  The 
cornstarch is used to lighten the cake a bit (make it closer to cake 
flour rather than regular flour.  The cream of tartar "whitens" the 
cake -- therefore, yes you can eliminate it if you don't want it (but 
NOT if you plan on entering it in a competition for white cakes!!)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



You can't prevent Trouble from coming to visit, but you don't have to 
offer it a chair.

Deirdre Dee (zosha)







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