Easy Eggless Chocolate Cake

Ingridients

1 1/2 cups cake flour

1 cup white sugar

3 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon distilled white vinegar

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

1 (14 ounce) can sweetened condensed milk

2 tablespoons butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan.

Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

To Make Frosting: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.

Cannoli Cake Roll

Ingridients

5 eggs, separated

1 teaspoon vanilla extract

1/2 cup white sugar, divided

1/4 teaspoon cream of tartar

1/4 teaspoon salt

3/4 cup cake flour

2 tablespoons orange liqueur

1 tablespoon water

1 tablespoon white sugar

confectioners' sugar for dusting

1 1/4 cups ricotta cheese

4 ounces cream cheese

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 cup mini semi-sweet chocolate chips

3/4 cup heavy whipping cream

3 tablespoons confectioners' sugar

2 tablespoons orange liqueur

1/2 teaspoon vanilla extract

1/4 cup chopped pistachio nuts

1 tablespoon white sugar

1 tablespoon mini semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.

Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.

In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.

Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.

With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.

Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.

Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.

To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.

Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.

To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.

Lemon Ice-Box Cake I

Ingridients

14 graham crackers, crushed

1/2 cup white sugar

1/2 cup melted butter

1 (12 fluid ounce) can evaporated milk, chilled

1 cup white sugar

2 lemons, juiced

1 (3 ounce) package lemon flavored Jell-O®

1 cup crushed pineapple, drained

1/2 cup graham cracker crumbs

1/4 cup maraschino cherries, drained and chopped

Directions

To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.

Mix lemon gelatin with 1 cup boiling water and let cool.

Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.

Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.
Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Seven-Up™ Cake III

Ingridients

3 cups white sugar

1 cup butter

1/2 cup shortening

5 eggs

3 cups all-purpose flour

1 teaspoon lemon extract

1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

1 1/2 cups white sugar

1/2 cup butter

3 eggs

1 cup flaked coconut

1 (8 ounce) can crushed pineapple with juice

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch baking pan.

Cream the 1 cup butter or margarine, shortening and 3 cups white sugar together until light and fluffy. Beat in the eggs one a time beating well after each addition.

Beat in the flour, lemon extract and lemon-lime soda. Mix well and pour batter into the prepared pan.

Bake at 325 degrees F (165 degrees C) for 1 hour.

To Make Icing: In a saucepan combine the 1 1/2 cups white sugar, 1/2 cup butter or margarine, 3 eggs, coconut, pineapple and nuts. Cook over medium heat, stirring constantly until mixture is thick. Pour over cake while cake is still hot and icing is bubbling.

Gumdrop Fruitcake

Ingridients

1 cup butter

2 cups white sugar

2 eggs, beaten

4 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups applesauce

1 teaspoon baking soda

1 tablespoon hot water

1 teaspoon vanilla extract

16 ounces gumdrops, no black ones

3 cups raisins

1 cup chopped pecans

1 tablespoon butter

Directions

Preheat oven to 325 degrees F (165 degrees C). Line two 9 x 5 inch loaf pans or a 10 inch tube pan with greased parchment or heavy paper.

Sift together the flour, cinnamon, cloves, nutmeg, and salt.

Cut the gumdrops in fourths. Fry the pecans in the 1 tablespoon butter or margarine. Mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour mixture.

In a large bowl, cream together 1 cup butter or margarine and white sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the applesauce. Dissolve soda in hot water, and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and raisins.

Bake for 2 hours. The baking time for the tube pan should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. You may not get a clean tester, but you will be able to tell if it is the candy gumdrop or dough. Cool. Wrap in foil.

Date Nut Mayonnaise Cake

Ingridients

1 cup dates, pitted and chopped

2 teaspoons baking soda

1 cup boiling water

2 cups all-purpose flour

1 cup white sugar

1 cup mayonnaise

1 cup chopped walnuts

1/4 cup water

1 egg, beaten

1 cup white sugar

1/2 cup butter

3/4 teaspoon lemon zest

3 tablespoons lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.

In a large bowl, mix dates, 1 teaspoon soda, and boiling water. Cool.

Add flour, 1 cup sugar, mayonnaise, and remaining 1 teaspoon soda. Use medium speed of mixer, and beat until mixture is well blended. Stir in nuts. Spread batter in prepared pan.

Bake for 45 minutes, or until a toothpick inserted in center comes out clean.

While the cake is baking, prepare the lemon sauce. Mix beaten egg and 1/4 cup water; place in a medium saucepan. Add 1 cup sugar, butter or margarine, and lemon peel and juice. Heat to boiling over medium heat, stirring constantly. Serve sauce over warm cake. Refrigerate any leftover sauce.

Sweet Potato Cheesecake

Ingridients

1 1/4 cups graham cracker crumbs

1/4 cup white sugar

1/4 cup butter, melted

2 pounds sweet potatoes

3 (8 ounce) packages cream cheese, softened

7/8 cup white sugar

1/3 cup sour cream

1/4 cup heavy whipping cream

3 eggs, room temperature

3/4 cup packed brown sugar

1/4 cup butter

1/4 cup heavy whipping cream

1 cup chopped pecans

Directions

Prep 40 m

Cook 1 h Ready In 3 h 40 m

Preheat oven to 350 degrees F (175 degrees C ).

Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.

Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.

Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.

Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).

Turn off the oven. Let cake stand 1 hour in oven with door ajar.

Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.