Layers of Delight

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Click above to view a short HOW-TO video for French chocolate cake

Click HERE for the original 3 ring binder layout

French chocolate cake

½ cup butter, softened
2 cups brown sugar, packed
2 egg yolks
2 tsp. vanilla extract
6 squares semi-sweet chocolate, melted, cooled
1 cup cold strong brewed coffee
3 cups all-purpose flour
1 ½ tsp. salt
1 ½ tsp. baking soda
1 cup buttermilk
Rum Glaze:
2⁄3 cup sugar
½ cup milk
¼ cup butter, cubed
1 tsp. rum extract
Filling:
1 cup (6 oz.) semi-sweet chocolate chips
¼ cup milk
1 (8 oz.) carton frozen whipped topping,
thawed Chocolate curls

Line two greased 9-inch round baking pans with waxed paper. Grease wax paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick). Pour into prepared pans. Bake at 350° for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes. Glaze: In a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for two minutes, or until sugar is dissolved. Remove from heat; stir in extract. Invert cakes onto wire racks; drizzle with glaze. Filling: Melt chocolate chips with milk, stir until smooth. Refrigerate until spreadable, stirring occasionally. Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Garnish with curls. Store in refrigerator. Yields 12 servings. Henry Miller, Clark, Mo.

 

Toasted Butter Pecan Cake
1 cup plus 2 tbls. butter, softened, divided
2 2⁄3 cups pecans, chopped
2 cups sugar
4 eggs
2 tbls. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup milk
Frosting:
2 packages (one 8 oz. and one 3 oz.) cream cheese, softened
2⁄3 cup butter, softened
6 ½ cups confectioners’ sugar
1 ½ tsp. vanilla extract
1 to 2 tbls. milk

In a small skillet, melt 2 tablespoons butter. Add the pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool. In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine  flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in two cups reserved pecans. Spread cake batter evenly into three greased and waxed paper-lined 9-inch round baking pans. Bake at 350° for 25 to 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.
Frosting: in a large mixing bowl, beat cream cheese, butter, confectioners’ sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in refrigerator. Yields 12 to 16 servings. Miss Mary Miller, Clark, Mo.

Fire Engine Red Layer Cake
1 tsp. baking soda
1 tbls. vinegar
2 oz. red food coloring
2 tbls. cocoa
½ cup shortening
1 ½ cup sugar
2 eggs
1 cup buttermilk
2 ½ cups flour
1 tsp. salt
1 tsp. vanilla
Whipped Cream Icing:
2 ½ cups milk
10 tbls. flour
5 sticks margarine
2 ½ cups sugar
2 ½ tsp. vanilla

Mix baking soda and vinegar; set aside. Make a paste of food coloring and cocoa; set aside. In a large mixing bowl, cream shortening, sugar and eggs. Add paste mixture to this. Add buttermilk alternately with flour and salt. Fold in vinegar and soda mixture. Add vanilla and mix well. Coat two 9-inch pans with cooking spray and fill with batter. Bake 30 minutes at 350°. Cool in pans for 10 minutes. Split cooled layers and spread with icing. Icing: cook milk and flour in double boiler. Cool slightly and blend in blender until smooth. Let cool. Beat margarine and sugar for 8 minutes. Add vanilla and beat 4 more minutes. Add milk and flour mixture and beat 4 more minutes. Yields 12 to 16 servings. Dortha Strack, Cape Girardeau, Mo.


Lady Baltimore Cake

¾ cup shortening
2 cups sugar
½ tsp. vanilla
½ tsp. lemon extract
3 cups sifted all-purpose flour
6 egg whites stiffly beaten
3 tsp. baking powder
¾ tsp. salt
½ cup milk
½ cup water

Stir the shortening to soften. Gradually add sugar and cream together until light and fluffy. Add extract. Triple sift flour, baking powder and salt; add to creamed mixture alternately with milk and water, a small amount at a time. Beat after each addition until smooth. Fold in beaten egg whites. Bake in two paper lined 9-inch round pans in moderate 350° oven about 30 minutes. Frost with any icing you desire. Yields 12 servings. Sylvia Bruckerhoff, Hermann, Mo.

Red Velvet Cake
½ cup shortening
1 ½ cups sugar
2 oz. red food coloring
1 tsp. vanilla
2 tsp. cocoa
2 eggs
1 cup buttermilk
2 ¼ cups flour
½ tsp. salt
1 tsp. baking soda
1 tbls. vinegar
Frosting:
3 tbls. cornstarch
¾ cup margarine
1 tsp. vanilla
1 cup milk
1 cup granulated sugar
Cream together the shortening, sugar, and eggs. Make a paste of coloring and cocoa and add to creamed mixture. Add salt and buttermilk alternately with flour, add vanilla. Beat until smooth and then add baking soda to vinegar, add to cake by blending (do not beat). Bake 25 to 30 minutes in a 350° oven in 2 layers. Cool on rack and split each layer with a thread to make four layers and frost. Frosting: Cream margarine and sugar until fluffy. Boil milk, vanilla and cornstarch until thick. Cool well. Put mixture together and beat at high speed with electric mixer for 15 minutes. Frost cake on each layer but not on the sides. Yields 12 servings. Marlo Bockting, Morrison, Mo.


Chocolate Raspberry Layer Cake
1 package yellow cake mix
1 cup (6 oz.) semi-sweet chocolate chips
2 tbls. milk
½ to 1 tsp. almond milk
1 carton frozen whipped topping, thawed
1⁄3 cup raspberry jam or preserves

Bake cake according to package directions, using two greased and floured 9-inch round baking pans. Cool for 10 minutes; remove from pans to wire rack to cool completely. In a microwave or double boiler, melt chocolate chips, stir in milk and extract. Fold in whipped topping. Place on cake layer on a serving plate. Spread with raspberry jam. Top with second cake layer. Frost top and sides with chocolate topping. Store in refrigerator. Yields 8 to 10 servings. Anna Shirk, Barnett, Mo.

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