Cakes, Muffins & Sweetbreads

Special Cake Pans
Bundt Bouquet Pan | Bundt Quartet Baking Pan

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Adaptable Almond Muffins

2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup almond oil
1/2 teaspoon almond extract
1 cup sliced, roasted almonds*

Blend flour with sugar, baking powder and salt. In a separate bowl, stir together egg, milk, almond oil and almond extract and blend with dry ingredients just until moistened. Stir in almonds. Spoon into paper-lined 2 ½-inch muffin pans. Bake at 400ºF, on top rack of oven, 20 to 25 minutes.

*To roast almonds, spread in an ungreased baking pan. Place in a 350ºF oven and bake 7 to 10 minutes or until almonds are fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

_{Makes 1 dozen. Source: https://www.almonds.com/consumers/adaptable-almond-muffins-recipe. NUTRITIONAL INFO: Calories 225; Fat 12 g; Sat Fat 1.5 g; Mono Fat 7.4 g; Poly Fat 2.2 g; Protein 5 g; Carb 25 g; Fiber 2 g; Cholesterol 21 mg; Sodium 114 mg; Calcium 125 mg; Potassium 153 mg ; Vitamin E 2.5 mg*}

To add variety to your almond muffin base:

Blueberry-Almond Muffins:

Fold 1 cup fresh or frozen blueberries into batter with almonds.

Spice Cherry and Almond Muffins:

Add 1 teaspoon cinnamon with dry ingredients. Fold 2/3 cup chopped dried cherries into batter with almonds.

Apricot-Almond Muffins:

Fold 1 cup chopped dried apricots into batter with almonds.

Lemon-Almond Muffins:

Fold 2 teaspoons grated lemon peel (yellow part only) into batter with almonds.

All-Out Almond Cake with Mocha Buttercream

6 eggs, separated
3⁄4 cup sugar
1⁄2 tsp. cream of tartar
3⁄4 cup flour
1 cup whole almonds, blanched or natural, ground
1⁄2 tsp. baking powder
1-1⁄2 tsp. almond extract

Mocha Buttercream
2/3 cup apricot jam
Whole blanched almonds
Chocolate curls

Beat egg yolks with 1⁄2 cup of the sugar until light and fluffy. In another bowl, with clean beaters, beat egg whites with cream of tartar, gradually adding 1⁄4 cup sugar. Beat until stiff peaks form. Mix flour, almonds, baking powder and almond extract into egg yolk mixture. Fold in egg whites. Turn into two 8-inch round layer cake pans that have been lined with brown paper and greased on bottoms. Bake at 350°F for 25 to 30 minutes or until a light touch in centers doesn’t leave imprints. Cool until cake sinks just below top edge of pans. Turn pans over and cool cakes in pans upside down. Loosen edges and remove from pans. Peel off paper. Carefully slice each layer into 3 thin layers. Stack with 1/3 cup buttercream spread onto each layer except on top. Reserve 1⁄4 to 1/3 cup buttercream for piping. Spread remainder on sides of cake. Pipe border around top edge. Spread sieved jam on top. Garnish with whole almond s and chocolate curls. Store cake in refrigerator. Remove 20 to 30 minutes before serving (should be cool but not cold when served).

Mocha Buttercream: Using wire whip, beat 2 eggs with 1 lb. powdered sugar and 2 tsp. instant coffee powder in saucepan until mixed. Cook over medium heat for 10 minutes or until very hot but not boiling. Remove from heat. Stir in 4 oz. semi-sweet chocolate until melted. Stir in 1-1⁄2 cups diced butter until it melts. Chill to spreading consistency.

_{Per serving, 24 total servings. Calories 306; Cholesterol 102 mg; Fat 17 g; Fiber 1 g; Saturated 8.7 g; Calcium 26 mg; Monounsaturated 5.8 g; Magnesium 20 mg; Polyunsaturated 1.2 g; Sodium 143 mg; Carb 38 g; Potassium 84 mg; Protein 3.5 g; Vitamin E 1.4 mg; Weight Watchers Points 8. Source: http://www.almonds.com/consumers/all-out-almond-cake-mocha-buttercream-recipe.}

Almond-Lemon Tea Cake

1 cup unsalted butter, at room temperature (plus some for preparing the pan)
3/4 cup pastry or cake flour, sifted (plus some for preparing the pan)
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs
1 teaspoon vanilla extract
3/4 cup almond paste, at room temperature
1 cup sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons lemon juice
3 tablespoons orange juice
3/4 cup sugar

Position a rack in the lower third of the oven and heat the oven to 350ºF. Lightly butter and flour a 9-by-5-inch loaf pan, knocking out the excess flour.
Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.
In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won’t break up as well.
Cut the butter into 1-tablespoon pieces. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.
Add the citrus zests and mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.
Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.
To make the glaze, stir together the lemon and orange juices and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and gently invert the cake onto the rack. If the cake does not want to release, run the tip of a small knife around the edge to loosen it. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when warm, so don’t attempt to move it.
When the cake is cool, transfer it to a serving plate, using two crisscrossed icing spatulas or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well-wrapped, for 1 week in the refrigerator. Serves 8 to 10.

Amish Friendship Bread Starter and Bread Recipes

Do not use any type of metal spoon or bowl for mixing
DO NOT REFRIGERATE
If air gets in the bag, let it out
Its normal for the batter to rise, bubble and ferment

1 (.25 ounce) package active dry yeast
1/4 cup warm water 110ºF (45ºC)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2-quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10-day cycle. Leave loosely covered at room temperature.

Day 1 – Make starter. Do nothing if given to you.
Day 2 – Mash the bag
Day 3 – Mash the bag
Day 4 – Mash the bag
Day 5 – Mash the bag
Day 6 – Add to the bag 1 cup flour, 1 cup of sugar, 1 cup milk…mash the bag
Day 7 – Mash the bag
Day 8 – Mash the bag
Day 9 – Mash the bag
Day 10 – Follow these instructions:

Pour the entire contents of the bag into a non-metal bowl
Add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk and stir with a non-metal spoon. It will be a bit lumpy.
Measure out 4 separate, 1 cup each of batter and place each 1 cup measurement in a gallon zip lock bag. You will now have 4 bags of batter. Keep one starter for yourself and give the other three to friends along with a copy of this recipe. Be certain to mark the bag with the date of the new starter and let your friends know which day it is when you give them the bag. Mark the dates down on the recipe.
Preheat oven to 325ºF.
To the remaining batter in the bowl add:
2 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 tsp cinnamon
1/2 tsp vanilla extract
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
1 large box instant vanilla pudding
Grease 2 large loaf pans (can be metal). Mix an additional 1/4 cup sugar and 1 tsp cinnamon together and dust the loaf pans with half this mixture or until coated.
Pour the batter evenly into the loaf pans and sprinkle with remaining sugar mixture on top. Bake 1 hour. Cool until bread loosens from pan.

Basic Amish Cinnamon Bread

“This bread can be frozen and is very easy to make.”

1 cup Amish Friendship Bread Starter
1 cup vegetable oil (1/2 cup oil; 1/2 cup applesauce??)
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon

Preheat oven to 325ºF (165ºC). Grease three 9×5 inch loaf pans.
Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
Bake at 325ºF (165ºC) for 1 hour.

Banana Amish Friendship Bread

Omit cinnamon and vanilla pudding in the basic recipe and add two bananas (mashed)

Chocolate Amish Friendship Bread

Omit cinnamon and vanilla pudding from the basic recipe and add 1 – (5.1 oz) box of instant chocolate pudding, 3 tsp. cocoa and 3/4 cup chocolate chips. Bake for 1-1/2 to 1-3/4 hours.

Lemon Amish Friendship Bread

Omit cinnamon. Substitute lemon for the vanilla extract and pudding in the basic recipe. Add 1/4 cup of poppy seeds.

Designer Coffee Amish Friendship Bread

Omit vanilla pudding; add 2/3 cup General Foods International Coffee (I like Suisse Mocha) and chocolate chips. For cream cheese spread, beat 8 oz cream cheese with a packet of serving size Cappuccino mix and 1/3 cup sugar.

Cinnamon Streusel Amish Friendship Bread

Get my pans ready and make the streusel: 1 stick butter or margarine at room temp. 2/3 C packed brown sugar 2/3 C flour cinnamon – as much as you like

Put the ingredients together. This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1 cup each.

Make your Amish bread according to directions. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners. (Batter will not be runny – sort of a heavy batter.) Top with 1/2 cup streusel, remaining batter and remaining streusel.

Bake as directed for regular Amish Friendship Bread.

Banana Almond Cake

1/2 cup (1/4 lb.) butter or margarine
1/2 cup firmly packed brown sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sliced almonds
3/4 cup granulated sugar
3 large eggs
2 teaspoons grated orange peel
1-1/4 cups mashed ripe banana
2-1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk

Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup Bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.
In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.
Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.
Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.
Bake in a 350°F oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.

_{Nutrition Per Serving: Calories 333(32% From Fat); Fat 12g (Sat 5.5g); Protein 6.5g; Cholesterol 74mg; Sodium 371mg; Fiber 1.9g; Carbohydrate 52g. Yield: Makes 12 Servings. Source: [Sunset, January 1997])https://www.sunset.com/recipe/banana-almond-cake.}

Banana Cake with Bourbon Cream Cheese Frosting

2-1/2 cups flour
1 tablespoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

Frosting
1/2 cup butter, softened
1 (8 ounce) box cream cheese, softened
4 cups powdered sugar
50 ml bourbon (an airline bottle)

Preheat oven to 350°F.
Grease and flour two 8″ round pans.
In a small bowl whisk together flour, soda, and salt.
In a large bowl, cream butter, white sugar and brown sugar until fluffy.
Beat in eggs one at a time.
Mix in bananas*.
Add flour mixture alternately with the buttermilk to the creamed mixture.
Pour into cake pans.
Bake for 30 minutes.
While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
*We freeze overripe bananas- when it’s time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don’t expect a tall fluffy cake.
Stays moist for days if covered properly.

_{Source: https://www.food.com/recipe/banana-cake-with-bourbon-cream-cheese-frosting-101212. Nutrition Facts: Calculated for 1 serving (200g); Recipe makes 12 servings; Calories 632; Calories from Fat 209 (33%); Amount Per Serving %DV; Total Fat 23.3g 35%; Saturated Fat 14.3g 71%; Polyunsat. Fat 1.1g; Monounsat. Fat 6.2g; Trans Fat 0.0g; Cholesterol 97mg 32%; Sodium 481mg 20%; Potassium 276mg 7%; Total Carbohydrate 100.0g 33%; Dietary Fiber 1.7g 6%; Sugars 74.7g; Protein 6.2g 12%; Vitamin A 796mcg 15%; Vitamin B6 0.2mg 9%; Vitamin B12 0.3mcg 4%; Vitamin C 3mg 5%; Vitamin E 0mcg 2%; Calcium 58mg 5%; Magnesium 24mg 6%; Iron 1mg 10%; Alcohol 1.7g Caffeine 0.0mg.}

Banana Chai Bread

1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup low-fat cream cheese
2 eggs
3/4 cup mashed bananas
1/4 cup brewed chai tea

In a medium bowl mix together flour, baking powder, and salt. In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
Pour mixture into a greased 9×5 inch loaf pan. Bake in a preheated 350°F oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

_{Servings Per Recipe: 12. Amount Per Serving; Calories: 165; Total Fat: 3g; Cholesterol: 41mg; Sodium: 262mg; Total Carbs: 30.9g; Dietary Fiber: 0.8g; Protein: 4.2g. Original recipe yield:1 loaf; Source: https://www.allrecipes.com/recipe/7175/banana-chai-bread/.}

Banana Sauce with Chocolate Cinnamon Cake

7 tablespoons unsalted butter, at room temperature, plus extra for greasing
4 ounces semi-sweet chocolate, finely chopped
1 tablespoon instant coffee powder
5 eggs, separated
1 cup sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon

For the Banana Sauce:
4 ripe bananas
1/4 cup light brown sugar
1 tablespoon fresh lemon juice
3/4 cup whipping cream
1 tablespoon rum (optional)

Preheat the oven to 350°F. Grease an 8-inch round cake pan.
Combine the chocolate and butter in a heatproof bowl and set over hot water or in the top of a double boiler. Stir until melted. Remove from heat and stir in the coffee. Set aside.
Beat the egg yolks together with the sugar until thick and lemon-colored. Add the chocolate mixture and beat on low speed just to blend evenly.
Sift together the flour and ground cinnamon into a bowl. In another bowl, beat the egg whites until they hold stiff peaks.
Fold a dollop of whites into the chocolate mixture to lighten it. Fold in the remaining whites in three batches, alternating with the sifted flour.
Pour the cake mixture into the prepared pan. Bake the cake for 40-50 minutes or until a skewer inserted in the center comes out clean. Turn out the cake onto a wire rack.
Meanwhile, make the sauce. Preheat the broiler. Slice the bananas into a shallow, heatproof dish, such as a jelly roll pan. Add the brown sugar and lemon juice and stir to blend. Place under the broiler and cook, stirring occasionally, for about 8 minutes or until the sugar is caramelized and bubbling.
Transfer the bananas to a bowl and mash with a fork until almost smooth. Stir in the cream and rum. Cut the chocolate cake into slices and serve it warm, with the banana sauce.

Variation: For a special occasion, top the cake slices with a scoop of ice cream before adding the sauce. With this addition, the dessert will serve at least 8.

Serves 6. Source: ‘The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, & Dressings’, by Christine France, 2000. Page 240.

Brown Sugar-Banana Coffee Cakes

To save time when making these individual coffee cakes in the morning, make the streusel (step 1) up to a week ahead; seal in a zip-lock plastic bag and chill. You can also mash the bananas (cover and chill) and butter and flour the muffin pan the night before.

2-1/4 cups all-purpose flour
1-3/4 cups brown sugar
1/2 teaspoon salt
1/2 cup (1/4 lb.) butter, at room temperature
2 large eggs
1 tablespoon vanilla
1/2 cup mashed ripe bananas
2 tablespoons baking powder
1/4 cup sour cream

To make streusel mixture, in a food processor or a bowl, whirl or mix 3/4 cup flour, 3/4 cup brown sugar, and 1/4 teaspoon salt. Cut 1/4 cup butter into chunks and add to bowl; pulse mixture or cut in butter with a pastry blender until mixture resembles coarse crumbs. Set aside.
In a bowl, with a mixer on high speed, beat remaining 1/4 cup butter and remaining 1 cup brown sugar until smooth. Beat in eggs and vanilla, scraping down sides of bowl as necessary, until well blended. Beat in mashed bananas.
In a small bowl, stir together remaining 1-1/2 cups flour, baking powder, and remaining 1/4 teaspoon salt. Stir into banana mixture. Gently fold in sour cream until well blended.
Divide batter equally among 6 jumbo (1-cup capacity) or 18 regular (1/3-cup capacity) buttered and floured muffin cups, filling each halfway. Sprinkle streusel evenly over tops of cakes (crumble the streusel first if it sticks together).
Bake in a 350°F regular or convection oven until streusel is browned and a wooden skewer inserted into the center of a cake comes out with moist crumbs attached, 18 to 25 minutes. Cool 5 minutes in cups, then invert pan to remove. Serve warm or let cool completely.

_{Nutritional analysis per small coffee cake. Nutrition Per Serving: Calories 215(30% From Fat); Fat 7.1g (Sat 4.2g); Protein 2.6g; Cholesterol 41mg; Sodium 195mg; Fiber 0.5g; Carbohydrate 35g. Yield: Makes 6 Large Or 18 Small Individual Coffee Cakes. Source: Sunset, January 2004.}

Brown Sugar Bundt Cake with Butterscotch Glaze

2 cups brown sugar
1-3/4 cups sifted flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cardamom
1 tsp. ground cloves
1tsp. soda
1 tsp. salt
3/4 cup buttermilk
2 eggs
1/2 cup butter or margarine, melted
1 cup chopped nuts, if desired.

Butterscotch Glaze Topping:
1/4 cup butter or margarine
1/4 cup brown sugar
2 tbsp milk
1 cup sifted confectioners’ sugar
1 tsp. vanilla or rum extract

In large bowl, combine all dry ingredients; add buttermilk, eggs and melted butter. Beat well. Add nuts, if used. Bake in greased and floured Festival Bundt Pan at 325ºF for 50 minutes; turn out onto wire rack or serving plate to complete cooling.

Top with Butterscotch Glaze:
In saucepan combine butter, brown sugar, and milk. Bring to full boil. Add confectioners’ sugar and extract. Beat until smooth. Additional milk may be added to obtain desired consistency.

Browned Butter Almond Cake

1 cup slivered almonds
1 cup butter
2-1⁄4 cups flour
1 cup light brown sugar, firmly packed
1⁄4 cup sugar
3 tsp. baking powder
1 tsp. salt
1-1⁄4 cups milk
2 eggs
2 tsp. vanilla
1⁄2 tsp. almond extract
3 cups powdered sugar

Spread almonds in shallow pan. Toast at 350°F for 10 minutes or until lightly browned, stirring once or twice; cool.
In a small saucepan or skillet brown butter until bubbly and golden, over medium-high heat, stirring occasionally. Remove from heat.
In large mixing bowl combine flour, brown sugar, sugar, baking powder, salt, 1 cup milk, eggs, 1⁄2 cup browned butter, 1 tsp. vanilla and 1⁄4 tsp. almond extract. Beat 2 minutes at medium speed. Stir in 2/3 cup almonds.
Pour into greased and floured 9 x 13 x 2-inch pan. Bake 350°F, 25 minutes; cool.
Combine remaining 1⁄2 cup browned butter, 1⁄4 cup milk, 1 tsp. vanilla ad 1⁄4 tsp. almond extract with powdered sugar. Beat until smooth. Spread on cake. Sprinkle with remaining 1/3 cup toasted almonds.

_{Per serving, 16 total servings. Calories 364; Cholesterol 59 mg; Fat 16.5 g; Fiber 1.5 g; Saturated 8 g; Calcium 62 mg; Monounsaturated 5.9 g; Magnesium 30 mg; Polyunsaturated 1.4 g; Sodium 286 mg; Carb 51 g; Potassium 170 mg; Protein 5.3 g; Vitamin E 1.95 mg; Weight Watchers Points 8. Source: Almonds Are in Website.}

Carrot Cupcakes with Cream-Cheese Icing

Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

1 cup sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour – reviews say to add more, up to 1 cup
1-1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8 ounces cream cheese, (room temperature)
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Preheat oven to 350°F. Make the cupcakes: In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
Oil a standard muffin tin or line with paper cups; distribute batter evenly.
Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool before frosting. Garnish with toasted shredded coconut.
Make the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract. Whisk until smooth. Makes 12. Source: Everyday Food.

Carrot Cake with Cream Cheese Mousse

4 eggs
1-1/2 cups vegetable oil
2 tablespoons vanilla extract
2-1/2 cups grated carrots
1-1/2 cups granulated sugar
1/2 brown sugar
1 tablespoon ground cinnamon
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoons salt

Cream Cheese Mousse:
2-1/2 cups heavy cream
3 tablespoons confectioners’ sugar
5 egg yolks
2/3 granulated sugar
2 tablespoons powdered gelatin 16 ounces cream cheese, room temperature
Citrus Reduction:
1-1/2 cups sugar
3 tablespoons lemon juice
2 cups orange juice
zest of 1 orange
1/4 cup apricot jelly

Preheat the oven to 350°F.

For the carrot cake, mix the eggs, oil, and vanilla extract together in a large bowl. Add the grated carrots. Sift the dry ingredients together in a separate small bowl, and combine into the wet mixture. Spray a 9 x 14-inch rimmed sheet pan with nonstick baking spray, pour the batter into the pan, and bake for 25 to 30 minutes, or until the center springs back to the touch like it would with a pound cake. Cool the cake in the pan for 15 minutes, then transfer to a rack to cool completely.

For the cream cheese mousse, in an electric mixer, whip the heavy cream with the confectioners’ sugar to medium-stiff peaks until well incorporated. Set aside. In a clean bowl, whip the egg yolks until they’re pale and fluffy and doubled in volume.

While the egg yolks are beating, in a small sauce pot over medium heat, cook the sugar and 3 tablespoons water to hard-ball consistency (using a candy thermometer to 120°C or 248°F).

Using a brush, make sure the sides of the pan are free from sugar crystals by brushing down with water. Slowly pour the cooked sugar into the whipped egg yolks, still mixing at high speed with an electric mixer until cooled. While this is mixing, bloom the gelatin as instructed on the package, discarding the liquid.

In a large bowl, pour the bloomed gelatin into the cream cheese and using a whisk, incorporate thoroughly. Combine the egg and sugar mixture into the cream cheese and mix well. Fold in the whipped cream, then place in the fridge until set up.

For the citrus reduction, combine all Ingredients in a small saucepan over medium-low heat. Watching so that the mixture doesn’t boll over, reduce to a sauce like consistency so that it coats a spoon, about 10 minutes. Keep warm.

To plate this dish, spoon the cream cheese mousse onto the cake, smoothly spread with an offset steel spatula, and allow to set In the refrigerator for at least 30 minutes before cutting. Using a knife with a thin blade, dip the blade into hot water and cut the cake into 2-lnch squares, keeping the blade clean for each cut. (Prepare to end up with some leftovers for snacking.) For each serving, drizzle the citrus reduction around the plate. Serves 8. Source: Small Bites, Big Nights: seductive little plates for intimate occasions and lavish parties, by Govind Armstrong, 2007.

Chai-Spiced Honey Mini Bundt Cakes

2-1/2 cups all-purpose flour 1-1/2 cups (packed) golden brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1-3/4 cups hot water
1 cup instant chai tea powder
1/2 cup honey
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk, room temperature
2 large eggs
1 large egg yolk

Vanilla ice cream
Spiced Syrup

Preheat oven to 350°F. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl. Whisk 1-3/4 cups hot water and chai tea powder in another large bowl to blend. Whisk honey, melted butter, buttermilk, eggs, and egg yolk into chai mixture to blend. Stir chai mixture into flour mixture until just blended. Divide batter among prepared Bundt pans (about 1/2 cup per pan).

Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes. Serve warm with scoop of vanilla ice cream drizzled with Spiced Syrup. (Cakes can be made 1 day ahead. Re-warm briefly in microwave). Makes 12. Source: Bon Appétit, September 2004.

Chai Tea Cupcakes

30 mini cupcake liners
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup instant chai tea mix
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla

Frosting:
3/4 cup softened cream cheese, from the tub
1/4 cup instant chai tea mix
1/4 cup powdered sugar
cocoa or powdered sugar, to garnish

Preheat oven to 350ºF.

Line mini muffin pans with liners. Combine flour, chai mix, cocoa, baking powder and salt and whisk together. In a large mixing bowl, combine butter and sugar and cream together (approx. 3 minutes).

Add eggs one at a time and beat well. Add vanilla. On low speed, alternate adding flour and milk into the creamed butter mixture and beat. Fill cupcake cups with batter 3/4 full. Bake for approximately 15 minutes or until done. Let cakes cool completely.

Combine all the ingredients and mix until smooth. Refrigerate until cakes have cooled. Frost cakes. Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.

*TIP–To make it easier to fill mini cupcakes holders, place batter in a large plastic Ziploc bag, snip off a bit on the corner. Source: https://www.food.com/recipe/chai-tea-cupcakes-113220.

Cherry Chocolate Cake

1 chocolate cake mix with pudding
1 cup cherry pie filling
3 eggs, beaten slightly
2 teaspoons almond extract

Do Not use instructions on cake mix box!! Mix all ingredients together by hand and pour into a greased 9×13-inch pan. Bake at 375° for 30 minutes. Source: Grandma Partain’s Recipe from Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Choco-Almond Tea Loaf

1⁄2 cup blanched almonds, toasted
1⁄4 cup butter or margarine
2/3 cup sugar
2 eggs
1⁄4 tsp. almond extract
1-1⁄4 cups sifted all-purpose flour
2-1⁄2 tsp. baking powder
1 tsp. salt
1⁄2 tsp. cinnamon
1⁄4 tsp. nutmeg
1⁄2 cup whole wheat flour
1⁄2 cup milk
1 square (1 oz) semi-sweet chocolate, grated

Finely chop almonds. Cream butter with sugar, eggs and almond extract until light. Sift all-purpose flour with baking powder, salt, cinnamon and nutmeg; stir in whole wheat flour. Add to creamed mixture alternately with milk, blending smooth. Turn into greased loaf pan (8-1⁄2 x 4-1⁄2 x 2-5/8 inches). Bake below oven center at 350°F, 50 to 55 minutes, until loaf tests done. Let stand in pan 10 minutes, then turn out onto wire rack to cool thoroughly before cutting.

_{Calories 160; Cholesterol 35 mg; Fat 7 g; Fiber 2 g; Saturated 2.7 g; Calcium 55 mg; Monounsaturated 2.9 g; Magnesium 24 mg; Polyunsaturated 0.8 g; Sodium 160 mg; Carb 21 g; Potassium 110 mg; Protein 4 g; Vitamin E 1.1 mg; Weight Watchers Points 3. Source: https://www.almonds.com/consumers/choco-almond-tea-loaf-recipe.}

Chocolate Almond Coffee Cake

1⁄2 cup butter
3⁄4 cup sugar
1 tsp. salt
1 package active dry yeast
1⁄4 cup warm water (115°F)
1⁄2 cup warm milk
4 eggs
3-1⁄2 cups flour
1 cup almond paste
1⁄2 cup cocoa
1⁄2 tsp. almond extract
1⁄2 cup roasted almonds, finely chopped

Cream butter with 1⁄4 cup sugar and salt. Dissolve yeast in warm water, add a pinch of sugar; let stand until bubbly. Add milk, yeast, eggs and flour to creamed mixture; mix well. Cover and let rise in warm place 2 hours or until mixture doubles.

Meanwhile, combine almond paste, remaining 1⁄2 cup sugar, cocoa and almond extract; set aside. Generously butter an 8-cup tube mold; sprinkle with almonds and 1 Tbs. sugar. Stir dough down and place 1/3 into prepared mold, building up around tube. Sprinkle with half of almond paste mixture. Repeat, ending with dough. Seal edges of dough to pans with floured hands. Bake at 400°F, 40 minutes. Remove from pan; cool.

_{Per serving for 16 servings: Calories 302; Cholesterol 70 mg; Fat 14 g; Fiber 3 g; Saturated 4.9 g; Calcium 81 mg; Monounsaturated 6.1 g; Magnesium 51 mg; Polyunsaturated 1.7 g; Sodium 169 mg; Carb 40 g; Potassium 177 mg; Protein 7 g; Vitamin E 4 mg; Weight Watchers Points 7. Source: http://www.almonds.com/consumers/chocolate-almond-coffee-cake-recipe.}

Chocolate Chai Mini Loaves

Removed this recipe on November 6, 2008 because it was blah.

Chocolate Chip Pumpkin Bread

2 cups sugar
2 cups canned pumpkin (Denise uses 1 can)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding mix
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°F. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350°F for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

_{Nutrition Per Serving: Calories 152 (30% From Fat); Fat 5g (Sat 1.2g, Mono 2.5g,Poly 1.1g); Protein 2g; Cholesterol 0.0mg; Calcium 10mg; Sodium 137mg; Fiber 1.1g; Iron 1mg; Carbohydrate 26.5g. Yield: 32 Servings (Serving Size: 1 Slice). Source: Cooking Light, December 2004.}

Chocolate-Mint Pudding Cake

1 cup all-purpose flour
1 cup sugar, divided
1/2 cup ground chocolate (see Note) or unsweetened cocoa powder, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt, divided
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon peppermint extract
1/2 teaspoon ground cinnamon
1-1/2 cups boiling water

Preheat the oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray.
Measure directly into the dish the flour, 1/3 cup of the sugar, 1/4 cup of the chocolate, the baking powder, and 1/4 teaspoon of the salt and stir with a whisk to combine. Stir in the milk, oil, and extract just until smooth.
In a small bowl, combine the remaining 2/3 cup sugar, 1/4 cup chocolate, and 1/4 teaspoon salt, along with the cinnamon. Stir with a whisk to blend. Sprinkle the mixture over the dish. Pour the water over the top, but don’t stir.
Bake for 45 minutes, or until the top is set and the sides are bubbling. Serve immediately, in bowls.

Note: Ghirardelli makes a product labeled “ground chocolate” that is coarser than cocoa and has added sugar. Serves: 4 to 6. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke.

Coconut Cupcakes

Prep and Cook Time: 45 minutes, plus about 40 minutes for cooling and frosting.

2-3/4 cups butter, at room temperature 2 cups granulated sugar 4 large eggs 2 teaspoons each vanilla and almond extracts 3 cups all-purpose flour 1/2 teaspoon each baking powder, baking soda, and salt 1 cup coconut milk 1-1/2 cups flaked coconut, plain or toasted 8 ounces cream cheese, at room temperature 2-3/4 cups powdered sugar

Preheat oven to 350°F. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1-1/2 teaspoons each vanilla and almond extracts.
In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

_{Nutrition Per Cupcake: Calories 359 (58% From Fat); Fat 23g (Sat 15g); Protein 3.1g; Cholesterol 82mg; Sodium 282mg; Fiber 0.6g; Carbohydrate 36g. Yield: Makes 30 Cupcakes. Source: Sunset, June 2006.}

Coffee Pumpkin Bread with Coffee Icing

1 Hr(s) 55 Min(s) | 10 Min(s) Prep | 1 Hr(s) 45 Min(s) Cook

1 pkg. (14 oz.) pumpkin quick bread mix
1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
4 squares BAKER’S Semi-Sweet Chocolate, coarsely chopped
3 cups powdered sugar
2 Tbsp. butter or margarine, melted

PREPARE bread batter as directed on package, substituting 1 cup of the coffee for the water. Stir in chocolate.

BAKE bread as directed on package. Remove from pan; cool completely.

BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve. Makes 16 servings, 1 slice each. _Source: Kraft Foods, Inc.

VARIATION Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.

_{Source: https://www.myfoodandfamily.com/recipe/052604/coffee-pumpkin-bread-coffee-icing. Calories 260; Total fat 8 g; Saturated fat 2.5 g ; Cholesterol 30 mg; Sodium 180 mg; Carbohydrate 47 g; Dietary fiber 1 g; Sugars 35 g; Protein 3 g; Vitamin A 8 %DV; Vitamin C 0 %DV; Calcium 2 %DV; Iron 8 %DV}

Cream-Cheese Pound Cakes

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months. You can also bake the batter in a 4-quart tube or Bundt pan. Increase the cooking time by about 5 minutes. 1-1/2 cups (3 sticks) unsalted butter, room temperature 1 bar (8 ounces) cream cheese, room temperature 3 cups sugar 6 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons salt Non stick cooking spray

Preheat oven to 350°F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

You can also bake the batter in a 4-quart tube or Bundt pan. Increase the cooking time by about 5 minutes. Makes 2 cakes. Source: Everyday Food, December 2003.

Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting

The only thing more delicious than one slice of this cake is a second slice of this cake. But fear not! Only the frosting is a calorie-buster. The rich almond-scented cake is made with buttermilk, vegetable oil, and just three eggs. Bake it a day ahead of serving so the flavors have time to meld.

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 ounce unsweetened chocolate, coarsely chopped
1/3 cup water
1 package (18.25 ounces) plain devil’s food cake mix
1 cup buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
3 large eggs
1 teaspoon pure almond extract
Chocolate Cream Cheese Frosting

Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

Heat the chopped chocolate and water in a small saucepan over low heat until melted, stirring constantly. Set the pan aside to cool for 10 minutes.

Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes.

Meanwhile, prepare the Chocolate Cream Cheese Frosting.

Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

RX – The Cake Doctor says… It’s the unsweetened chocolate added to this cake mix that improves the flavor. For an even more intense chocolate flavor, dust the pans with unsweetened cocoa powder instead of flour. Serves: 16. Source: The Cake Mix Doctor, by Anne Byrn.

Dorothy’s Black Bottom Cupcakes

1 (8-oz.) pkg. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
1 cup semisweet chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tbsp. vinegar
1 tsp. vanilla extract
1/4 cup sugar
1/4 cup sliced almonds

Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt together until light and fluffy. Stir in chocolate chips; set aside.

Sift flour, I cup sugar, cocoa, baking soda, and 1/2 teaspoon salt together. Add water, oil, vinegar, and vanilla, and then beat thoroughly.

Line muffin pans with paper liners. Fill cups about one-third full and then top each with a heaping teaspoon of cream cheese mixture. Combine 1/4 cup sugar and almonds in a bowl and then sprinkle on top of cupcakes. Bake at 325 degrees for 20 to 25 minutes. Makes 24 cupcakes. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 50.

Double Banana Upside-Down Cake

2 tablespoons plus 1/4 cup (1/8 lb.) butter, at room temperature
1/2 cup firmly packed brown sugar
3 firm-ripe bananas (about 1-1/4 lb. total), peeled
2 tablespoons orange juice
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1 large egg
1/2 cup mashed ripe banana (about 8 oz.)
1/3 cup buttermilk
1/3 cup miniature semisweet chocolate chips

Butter an 8-inch nonstick square cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly in pan. Sprinkle evenly with brown sugar.
Slice whole bananas crosswise about 1/2 inch thick. Arrange slices in a single layer in pan. Drizzle evenly with orange juice.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
In a large bowl, with an electric mixer on medium-high speed, beat remaining 1/4 cup butter and the granulated sugar until well blended. Beat in egg until well blended, then mashed banana.
Add flour mixture and buttermilk alternately, beating on low speed just until completely incorporated. Stir in chocolate chips. Spread batter over bananas in pan.
Bake in a 350°F oven until a toothpick inserted in center of thickest part (not touching fruit on bottom) comes out clean, 40 to 45 minutes. Cool on a rack about 15 minutes. Run a knife between cake and pan sides. Invert a platter over cake and, holding both together, invert again. Carefully lift off pan. Serve warm.

_{Nutrition Per Serving: Calories 316(31% From Fat); Fat 11g (Sat 6.5g); Protein 3.7g; Cholesterol 46mg; Sodium 202mg; Fiber 1.7g; Carbohydrate 46g. Yield: Makes: About 9 Servings. Source: Sunset, November 2004.}

Easter Bunny Cake

You can make the cake and frosting a month ahead and freeze them separately, then assemble the cake the day before serving. You will need a large white cardboard rectangle to place the cake on, which you can buy from a gourmet retailer or a cake decorating or craft store. In a pinch a large cookie sheet or an inverted sheet pan will work; simply cover it with aluminum foil.

2 cups cake flour
1-3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
1 tablespoon pure vanilla extract or vanilla bean paste
Creamy Vanilla Frosting
Licorice whips for decorating
Jellybeans for decorating
3 cups sweetened flaked coconut
Green food coloring
Red food coloring

Preheat the oven to 375°F. Coat two 9-inch round baking pans with nonstick cooking spray.
In the food processor, combine the flour, sugar, baking powder, baking soda, and salt, and pulse 2 to 3 times. Distribute the butter over the flour mixture and pulse until the mixture resembles small peas.
Pour the buttermilk into a 2-cup measuring cup, add the eggs and vanilla extract, and beat with a fork to break up the eggs. With the food processor running, pour this mixture through the feed tube and process for about 45 seconds. Scrape down the sides, then process again for another 30 to 45 seconds, until blended. Alternatively, place the dry ingredients in the large bowl of an electric mixer, and distribute the butter over the dry ingredients. Beat on low until the dry ingredients begin to incorporate the butter. With the mixer running, slowly pour in the buttermilk mixture, beating for 2 minutes, scraping down the sides after 1 minute.
Divide the batter equally between the 2 prepared pans. Smooth the tops, without pressing down on the batter. Bake until golden and a skewer inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a cooling rack and let cool for 10 minutes. Remove from the pans and cool completely on the racks. Diva Do-Ahead: At this point, you can wrap the cake with plastic wrap and refrigerate for 2 days or freeze for up to 2 months. Defrost before continuing.
Cut off the sides of 1 cake in the shape of 2 tapered ovals to resemble rabbit ears, leaving the center to look like a bow tie. Arrange the other cake in the center of an 18 x 15-inch cardboard rectangle. Place the 2 ovals above the whole cake circle, to resemble ears, and arrange the bow tie underneath the circle.
Frost the tops and sides of the cake. Arrange licorice whips for whiskers and jellybeans for eyes and nose in the center circle. Tint 1 cup of the coconut with 2 drops of green food coloring, and sprinkle the coconut over the bow tie. Sprinkle with a few jelly beans to look like polka dots. Tint another 1 cup of the coconut with 1 drop of red food coloring and sprinkle the coconut inside the “ears” of the rabbit. Sprinkle the remaining 1 cup of the untinted coconut over the rabbit’s face. Diva Do-Ahead: At this point, you can cover the cake with plastic wrap and store at room temperature for up to 24 hours. Serves 12 to 14. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 115.

Elizabeth’s Poppy Seed Bread

3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 cup plus 2 tbsp. oil
4 tbsp. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract

Glaze:
3/4 cup powdered sugar
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1/4 cup orange juice

Put all ingredients together in a mixing bowl and beat for 2 minutes. Pour batter into two floured and greased 7-1/2 x 3-3/4 x 2-1/4-inch bread pans. Bake at 350 degrees for 55 minutes. Let cool on a rack 5 minutes.

For the glaze, mix all ingredients together. Pour over bread. Let cool in pans 10 minutes. Remove from pans and finish cooling on rack.

Makes 6 mini loaf pans (bake 20 to 25 minutes) or 11 dozen mini muffins (bake 15 minutes). Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 104.

Espresso Brownie Cake

If you don’t have a pan with a removable rim, bake the brownies in a regular 8- or 9-inch square or round baking pan and use a spatula to remove servings.

3/4 cup (3/8 lb.) butter, cut into chunks
3 ounces unsweetened chocolate
3/4 cup granulated sugar
1/4 cup instant espresso powder or instant coffee
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1-1/4 cups powdered sugar
2 to 3 tablespoons coffee-flavored liqueur, such as Kahlúa
1/3 cup semisweet chocolate chips (about 1-1/2 oz.)

In a 2- to 3-quart pan, combine 1/2 cup butter and the unsweetened chocolate. Stir often over low heat until melted and smooth. Remove from heat and beat in granulated sugar, 3 tablespoons espresso powder, the eggs, and vanilla until well blended. Stir in flour just until incorporated.
Pour batter into a lightly buttered 8- or 9-inch cake pan with removable rim (see notes). Bake in a 350°F regular or convection oven until center springs back when gently pressed, 20 to 25 minutes. Let cool completely in pan on a rack, about 1 hour.
In a bowl, combine remaining 1/4 cup butter and 1 tablespoon espresso powder with the powdered sugar and 2 tablespoons liqueur. With an electric mixer on medium speed, beat mixture until smooth and fluffy, adding up to 1 more tablespoon liqueur if necessary to make a smooth, spreadable mixture. Spread evenly over the top of the cool brownie cake.
Place chocolate chips in a 1-quart unpleated zip-lock plastic bag. Heat in a microwave oven at full power (100%) at 15-second intervals, squeezing chocolate between intervals, until melted and smooth, about 1-1/4 minutes total. Squeeze chocolate to one corner of the bag, then cut off about 1/4 inch of that corner. Pipe chocolate decoratively over buttercream. Chill until chocolate is firm, at least 30 minutes.
Just before serving, remove pan rim. Cut brownie cake into wedges and set on plates.

_{Nutrition Per Serving: Calories 398(54% From Fat); Fat 24g (Sat 14g); Protein 3.6g; Cholesterol 90mg; Sodium 179mg; Fiber 1.9g; Carbohydrate 46g. Yield: Makes 8 Or 9 Servings. Source: Sunset, January 2004.}

Fiesta Chocolate Cupcakes with Cinnamon Buttercream Frosting

Just the right size to end the fajita buffet, these little bites will become a favorite with any dad and his clan. Cupcakes are all the rage these days, and these deep chocolate cupcakes taste like a cup of Mexican hot chocolate.

Cupcakes
2 cups granulated sugar
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract or vanilla bean paste
l-3/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup boiling water

Frosting
4-1/2 cups confectioners’ sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
1-1/2 teaspoons ground cinnamon
2 tablespoons milk
1/4 cup sour cream

Preheat the oven to 350°F. Line all the wells in two 12-cup muffin tins with liners or coat with nonstick cooking spray. In the large bowl of an electric mixer, mix together the granulated sugar, milk, oil, eggs, and vanilla extract until blended.
Combine the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a medium-size mixing bowl. Gradually add to the sugar mixture, blending until the mixture begins to come together. Very slowly, add the boiling water to the bowl and blend until the mixture is smooth.
Ladle or scoop the batter into the muffin tins, filling each cup three-quarters full. Bake the cupcakes for 15 to 18 minutes, until a skewer inserted into the center of each one comes out clean.
Cool the cupcakes completely in their pans on wire racks. Diva Do-Ahead: At this point, you can cover the cupcakes and keep them at room temperature for up to 2 days or freeze them for up to 6 weeks. Defrost before proceeding.
To make the frosting, in the bowl of an electric mixer, stir the confectioners’ sugar to aerate it. Add the butter, vanilla extract, cinnamon, and 1 tablespoon of the milk. Beat on high speed until the frosting is spreadable. Add the sour cream and beat again. If the frosting is stiff, add a few more drops of milk, beating after each addition. Diva Do-Ahead: At this point, can cover the frosting and refrigerate for up to 5 days or freeze for up to 6 weeks. Bring to room temperature before proceeding. Frost the cooled cupcakes. Makes 24 cupcakes. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 170.

Fresh Apple Cake

Cake: 1 cup canola oil
2 cups sugar
3 eggs
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla extract
4 cups peeled and chopped
Granny Smith apples

Frosting:
1 (8-oz.) pkg. Cream cheese, room temperature
1 stick butter, softened
4 1/3 cups (about 1 pound) powdered sugar
2 tsp. vanilla extract
1 cup toasted pecans

Combine oil and sugar together in a bowl; beat in eggs. Sift all dry ingredients together and then add to egg mixture. Fold in vanilla and apples. Pour into a greased 9 x 13-inch pan. Bake at 325°F for 1 hour; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer. Gradually add the powdered sugar; beat until smooth and then add vanilla. Frost the cooled cake and then sprinkle pecans over top. Makes 12 to 15 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 81.

Fudge Muffins

2 sticks butter, melted
2/3 cup semisweet chocolate chips
1-3/4 cups sugar
Pinch of salt
1 cup flour
4 eggs
1 tsp. vanilla extract
2 cups chopped pecans

Melt butter and chocolate in a large bowl in the microwave for 90 seconds or until smooth. Beat in sugar, salt, and flour. Add eggs one at a time, stirring in but not beating; add vanilla and nuts. Line muffin pans with paper liners and fill each about two-thirds full. Bake at 325°F for 25 minutes. Do not overbake. Makes 24 muffins. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Honey Pumpkin Tea Bread

1/2 cup (1 stick) unsalted butter, at room temperature, plus additional for the pan
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1 cup honey
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs, room temperature
2 tsp lemon juice
1 tsp vanilla extract

Preheat oven to 350°F. Position rack in center of oven. Generously butter a 9″ x 5″ metal loaf pan and set aside.

Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl. Set aside.

In a large bowl, combine butter and honey and beat with an electric mixer at medium speed for 2 minutes or until smooth. Add the pumpkin; beat for 1 minute or until well combined. Beat in eggs one at a time, beating each for 1 minute. Stir in lemon juice and vanilla extract.

Add the sifted dry ingredients. With the mixer on low, beat just until incorporated. Increase mixer speed to medium and beat for 2 minutes or until the batter is smooth, scraping down the sides of the bowl as necessary with a rubber spatula. Spread into prepared pan.

Bake about 65 minutes, or until a cake tester or wooden skewer inserted into the middle of the loaf comes out clean. Cool the bread on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting. Courtesy of the National Honey Board.

Irish Whiskey Bundt Cake

PREP: 15 MINUTES | COOK: 55 MINUTES | 10 SERVINGS

3 cups cake flour
1 Tbsp baking powder
1⁄2 tsp salt
1 cup butter at room temperature
1 3⁄4 cups sugar
3 eggs
1⁄4 cup good Irish Whiskey
3 Tbsp instant espresso powder
3⁄4 cup + 2 Tbsp buttermilk
1 cup pistachios (unsalted)

Bundt Glaze:
1⁄2 cup water
1⁄2 cup good Irish Whiskey
1-cup sugar

Preheat oven to 350°F. Cream sugar and butter; add eggs one at a time, beating well after each addition. Warm the whiskey and espresso powder in the microwave just enough to dissolve the espresso powder. When dissolved, add to the butter mixture. Mix all dry ingredients with flour and add alternating with buttermilk.

Bake for 55-60 minutes in a greased and floured Bundt pan. When cake tester comes clean remove cake from oven. Remove cake from pan after ten minutes. Immediately add the glazing liquid while the cake is still hot. Cake will absorb all the liquid.

Serve with sweetened whipped cream. Source: Nordic Ware.com

Lemon Crumb Muffins

I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cake-like texture makes them perfect for breakfast, dessert or snacking. —Claudette Brownlee, Kingfisher, Oklahoma

Prep: 25 min. | Bake: 20 min./batch | Makes 40 muffins

6 cups all-purpose flour
4 cups Domino® or C&H® Granulated Pure Cane Sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

TOPPING:
3/4 cup all-purpose flour
3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup cold butter

GLAZE:
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
1/3 cup lemon juice

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

_{Yield: 40 muffins. Source: Taste of Home Magazine. Nutrition Facts per muffin: Calories: 308; Fat: 13 g; Saturated Fat: 8 g; Cholesterol: 77 mg; Sodium: 159 mg; Carbohydrate: 43 g; Fiber: 1 g; Protein: 4 g}

Lemon Poppy Seed Bread

1/2 cup vegetable oil
1/2 cup buttermilk
Juice of 2 lemons, divided
1 small box vanilla instant pudding
1 white cake mix
Zest of 2 lemons, divided
4 eggs
1/3 cup poppy seeds
2 cups powdered sugar
Half-and-half

In a mixing bowl, combine oil, buttermilk, 1/4 cup lemon juice, pudding, cake mix, and three-fourths of the lemon zest. Mix with an electric mixer until blended; add eggs and beat well, scraping down sides of bowl occasionally. Stir in poppy seeds.

Pour into a well-greased and floured Bundt pan; batter will be very thick. Bake at 350 degrees for approximately 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before turning out onto a cooling rack.

In a bowl, mix 2 tablespoons lemon juice with the remaining zest. Add powdered sugar. Stir in half-and-half until the consistency of glaze. Pour over warm cake. Makes 8 to 12 servings.

Note: This recipe will make 6 mini Bundt cakes. Bake at 350 degrees for 30 to 40 minutes. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 105.

Lemonade Layer Cake

Preheat oven to 350°F.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).

1-1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract

Add eggs and egg whites, 1 at a time, beating well after each addition.

2 large eggs
2 large egg whites

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/4 cups fat-free buttermilk

Cooking spray

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3-1/2 cups powdered sugar

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

_{Yield: 16 Servings (Serving Size: 1 Slice): Nutrition Per Serving: Calories 322(28% From Fat); Fat 9.9g (Sat 5.9g,Mono 2.9g,Poly 0.5g); Protein 5g; Cholesterol 53mg; Calcium 60mg; Sodium 293mg; Fiber 0.5g; Iron 1mg; Carbohydrate 54.1g. Source: Cooking Light, April 2002.}

Kahlua Cake

One 19-1/2-ounce box chocolate cake mix with pudding
1 pint sour cream
1/2 to 1 cup Kahlua or other coffee-flavored liqueur (amount depending on your fondness for coffee)
1/4 cup vegetable oil
2 large eggs
One 12-ounce bag chocolate or cafe au lait chips

Preheat the oven to 350°F. Grease and flour a 9- or 10-inch Bundt pan or other tube pan.
Using an electric mixer and a large bowl, prepare the cake mix using the sour cream, Kahlua, oil, and eggs in place of the ingredients listed in the box instructions. Fold in the chocolate chips.
Spoon the batter into the prepared pan and smooth to make it fairly even. Bake for 1 hour, or until the top of the cake springs back. Let cool in the pan for 10 minutes, then un-mold onto a plate or wire rack.

Eye Appeal: Lightly sift confectioners’ sugar over the top of the cake for a pretty presentation. Makes One 9- to 10-inch Bundt cake. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke.

Mint Mountains Cake

PREP: 40 MINUTES | COOK: 50 MINUTES | 8 SERVINGS

Shortening for greasing the Nordic Ware pan
2 Tbsp flour, preferably Wondra
3⁄4 cup shortening
1 1⁄4 cup granulated sugar
3 large eggs, separated
1 (3.9 oz) package instant white chocolate pudding mix
1 tsp peppermint extract
3⁄4 cup sour cream or plain yogurt (6 oz)
2 cups all-purpose flour
3⁄4 tsp salt
2 1⁄2 tsp baking powder
1 cup milk, divided
4 oz. white chocolate chips or chunks
1/3 cup cocoa
1 (3.9 oz) package chocolate fudge instant pudding mix
8 oz. chocolate chips

Garnish:
Confectioner’s Sugar
Mint sprigs or plastic holly sprigs (do not use real holly since holly berries are poisonous)
Crushed peppermint candies

Preheat oven to 350°F.
Prepare Holiday Tree Pan. Use pastry brush to thoroughly coat all parts of pan with shortening. Sprinkle flour evenly over top of shortening; invert pan and shake out excess.
Cream shortening and sugar in large mixing bowl until thoroughly blended. Separate eggs and reserve yolks. Add whites to shortening mixture and beat an additional two minutes or until light and fluffy. Beat in white chocolate instant pudding mix, peppermint extract, yogurt OR sour cream (mixture may look curdled).
Sift flour, salt and baking powder together. Slowly beat in about half of flour mixture, then 3⁄4 cup milk, then last of flour mixture, scraping bowl after each addition. Increase speed and beat until thoroughly combined, 2-3 minutes.
Remove two cups of batter, stir in white chocolate chips or chunks.
Dollop white chocolate batter into pan. Do not try to make it smooth and even. Keep it unevenly distributed in peaks and on sides. Push gently up against sides. Add reserved yolks, cocoa; fudge pudding mix and additional 1⁄4 cup milk to rest of batter in bowl. Beat until completely combined. Stir in chocolate chips.
Layer chocolate batter over top of white batter; push gently up against sides. Gently tap the filled pan on the counter a few times to remove air bubbles and pockets.
Place pan on cookie sheet. Bake in preheated 350-degree oven for 50-60 minutes or until wooden skewer inserted in center of cake comes out clean (do not use a metal skewer). Cool in pan ten minutes, shake pan from side to side to check for thumping or loosening from sides of pan. If needed, use a plastic knife to carefully loosen the cake from center and sides, if stuck. Invert onto cooling rack.

Serving recommendations: When completely cooled, dust tops with confectioner’s sugar. Place on platter and arrange sprigs and crushed candies around edge of platter at bottom of cake.

Source: Nordic Ware.com.

Mocha-Cream Cheese Brownies

Chocolate and coffee are a great match, and when they are put together in a decadent brownie, I’m not sure there is anything better. The brownies can be baked and frozen, then defrosted the day before your picnic. Brownies and other bars are a great choice for a picnic because you can pick them up and eat them while talking, walking, or watching the kids.

Filling
One (8-ounce) package cream cheese, softened
1/3 cup sugar
1 large egg
1 teaspoon instant espresso powder

Brownie Batter
2 cups sugar
1 cup (2 sticks) unsalted butter, softened and cut into chunks
4 large eggs
1 tablespoon Kahlua or crème de cacao
1 cup Dutch-processed cocoa powder
1 cup all-purpose flour

Frosting
1 cup sugar
5 tablespoons unsalted butter
1/3 cup whole milk
One (6-ounce) package semi-sweet chocolate chips
1 teaspoon instant espresso powder
2/3 cup chocolate-covered espresso beans

To make the filling, put all the ingredients in a food processor and process until smooth. Remove from the work bowl and set aside.
Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
To make the batter, combine the sugar, butter, eggs, and Kahlua in the food processor and process until smooth. Add the cocoa powder and pulse 4 or 5 times. Add the flour and pulse until it disappears into the mixture.
Spread half the chocolate batter over the bottom of the prepared pan. Dot with the cream cheese filling, then top with the remaining chocolate batter. Swirl the batter and filling with a spatula to marble. Bake until a skewer inserted in the center comes out with some crumbs adhering to it, 30 to 40 minutes. Remove the pan to a cooling rack.
To make the frosting, combine the sugar, butter, and milk in a small saucepan. Bring to a boil and continue boiling for minute, stirring constantly. Remove from the heat and stir in chocolate chips and espresso powder until smooth. Pour the frosting over the warm brownies. While the brownies are still warm, cut them and sprinkle with the espresso beans. Then allow them to cool completely on a rack, still in the pan. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Defrost in the refrigerator and bring to room temperature before serving for the best flavor and texture.

Makes twenty-four 2-inch squares. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 153.

Olive Garden Chocolate Lasagna

Cake
1 (18.25-ounce) box devil’s food (dark chocolate) cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
2 teaspoons cherry extract

Buttercream Frosting
1-1/2 cup butter, softened (3 sticks)
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

4 ounces semi-sweet chocolate, chilled

Make the cake in a 13×9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.). Allow the cake to cool completely.
When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it’s right-side-up, onto another strip of wax paper. Now you’re going to cut through the cake twice, creating three layers. We’ll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife, cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won’t get all the way through to the other side). When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips. A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It’s also how you’re going to slice the cake later, so you’ll never see the cuts. Any cracks or breaks are no big deal since you’ll just cover up the goofs with frosting.
Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don’t eat that day.

Oatmeal Cake

1 cup uncooked, quick cooking oatmeal
1 1/3 cup boiling water
1/2 cup butter
1 cup brown butter
1 cup white sugar
2 eggs

Combine oats and boiling water; let set 20 minutes. Meanwhile, cream together butter, brown sugar, sugar, and eggs. Add remaining ingredients, then combine with oatmeal mixture. Bake at 350° for 30 to 35 minutes in a 9×12-inch greased and floured pan.

Topping:
1/2 cup brown sugar
1 cup coconut
1 tablespoon butter
3 tablespoons cream
1/2 cup nuts (pecans)

Combine ingredients. Spread on cake and brown topping under broiler 1-3 minutes. Source: Grandma Partain’s Recipe from Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

One-Step Cake with Penuche Frosting

1 cup cold water
6 Tbs. vegetable oil
1 Tbs. vinegar
1-3⁄4 cups flour
1 cup sugar
1⁄2 tsp. salt
1 tsp. vanilla
3 Tbs. cocoa
1-1⁄4 tsp. baking soda
Penuche Frosting (recipe below)

Combine all ingredients except frosting in electric blender; process until blended. Turn into well-greased and floured 8-1⁄2 x 4-1⁄2 x 2-1⁄2-inch glass loaf pan. Bake in center of oven at 325ºF for 1 hour or until done. Cool 10 minutes in pan; invert and cool on rack. Spread with Penuche Frosting.

Penuche Frosting:

Melt 1⁄4 cup butter or margarine in saucepan;
Add 1/3 cup granulated sugar and 2 1⁄2 tablespoons molasses.
Bring to boil, reduce heat and boil gently 2 minutes, stirring constantly.
Remove from heat and cool.
Spread 1⁄4 cup slivered almonds in shallow pan and toast in 325°F oven for 15 minutes, stirring occasionally. Stir 1 tablespoon half-and-half into butter mixture, then gradually add 1 cup sifted powdered sugar and beat until thick enough to spread. Mix in almonds.

_{Per serving, 8 total servings. Calories 472; Cholesterol 17 mg; Fat 19 g; Fiber 2 g; Saturated 5.0 g; Calcium 74 mg; Monounsaturated 10.2 g; Magnesium 40 mg; Polyunsaturated 2.5 g; Sodium 407 mg; Carb 75 g; Potassium 247 mg; Protein 4 g; Vitamin E 5 mg; Weight Watchers Points 11. Source: https://www.almonds.com/consumers/one-step-cake-penuche-frosting-recipe.}

Orange Chocolate Marble Bundt Cake

1 cup butter or margarine
1-1/2 cups sugar
4 eggs, separated
2-1/2 cups sifted flour
2 tsp. baking powder
1⁄4 tsp. salt
2/3 cup milk
1⁄4 tsp. grated orange peel
1⁄4 tsp. orange extract
1⁄4 cup cocoa
1⁄4 cup water

Chocolate Glaze Topping:
2 Cups sifted confectioners’ suger
1⁄4 cup cocoa
1 tbsp. soft butter or margarine
1⁄2 tsp. vanilla
2-4 tsp. milk

Orange Glaze Topping:
2 Cups sifted confectioners’ sugar
1⁄4 1 tbsp. soft butter or margarine
2-4 tbsp. orange juice
1-2 tsp. grated orange peel

Cream butter or margarine; add sugar gradually, beating until fluffy. Beat in egg yolks, one at a time, until light and fluffy. Add sifted flour, baking powder, and salt, a third at a time, alternately with milk until blended. Fold in stiffly beaten egg whites.

Spoon 1⁄2 of batter into a second bowl; stir in orange peel and orange extract. Blend cocoa and water in a cup: Fold into batter in first bowl. Spoon batters, alternating layers of chocolate and white, at least 2 times, into greased Bundt Loaf Pan.

Bake at 350°F. for 50- 60 minutes or until cakes tests done. Cool in pan 10-15 minutes; turn on wire rack or serving plate to complete cooling.

Top with Chocolate Glaze:
In small bowl, combine sugar, cocoa, and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.

Orange Glaze:
In small bowl, combine sugar and butter. Add orange juice gradually to achieve desired consistency and stir until smooth. Add peel.

Orange Cinnamon Monkey Bread

18-24 Rhodes™ White Dinner Rolls
2/3 cup brown sugar
2 teaspoon cinnamon
1/2 cup butter or margarine, melted
1-1/2 tablespoons orange juice

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half (fourths if using 24). In a medium bowl, mix brown sugar and cinnamon. Dip roll halves in butter mixed with orange juice then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in sprayed bundt pan. Cover with sprayed plastic wrap.

To make ahead, after placing rolls in Fluted Pan, cover loosely wih plastic wrap and refigerate overnight. Remove from refrigerator first thing Christmas morning. Let rise until double original size (2-3 hours). Put under our heat lamps to make sure they rise enough.

Remove wrap. Bake at 350°F for 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate. Yum Yum! Source: Indian Hills Middle School cooking class.

Orange Mini Bundt Cakes

Baked in mini Bundt pans, these cakes make delicious holiday gifts. You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

Cooking spray
1-3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 10 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 cup fat-free buttermilk

Glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice

Additional ingredient:
1 tablespoon powdered sugar (optional)

Preheat oven to 350°F. To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.

Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350°F for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.

_{Nutrition Per Serving: Calories 329(25% From Fat); Fat 9.2g (Sat 4.9g,Mono 2.6g,Poly 0.9g); Protein 4.7g; Cholesterol 40mg; Calcium 34mg; Sodium 154mg; Fiber 1.6g; Iron 1.4mg; Carbohydrate 58.3g; Yield: 18 Cakes (Serving Size: 1 Cake); Source: Cooking Light, December 2006.}

Special Cake Pans

Bundt Bouquet Pan

Our Nordic Ware bouquet pan allows you to assemble an edible bouquet of your favority flowers…rose, sunflower, and daisy. Six 1 cup cavities. * Item Number: 55237 * Length: 14 in (35.56 cm) * Width: 9 in (22.86 cm) * Height: 2 in (5.08 cm)

Bundt Quartet Baking Pan

Small versions of our Nordic Ware Star, Elegant Heart, Bavaria, and Original Bundt pans delight in 2.25 cup sizes! 9 cups to fit standard mixes. * Item Number: 53837 * Length: 12.37 in (31.42 cm) * Width: 12.37 in (31.42 cm) * Height: 2.38 in (6.05 cm)