MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A 1-2-3-4 Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Butter
      1 c  Milk
      1 ts Vanilla
      2 c  Sugar
    1/2 ts Salt
      3 c  Flour
      3 ts Baking powder
      4    Eggs
      2    Unsweetened chocolate
  1 1/2 c  Confectioners sugar
      1    Egg, beaten
      1 ts Vanilla
 
   ea CHOCOLATE ICING                   1/2 c  butter CAKE: Cream
  butter until fluffy.  Add sugar and cream well.  Add eggs one at a time.
  Beat well.  Sift flour, baking powder and salt together.  Add alternating
  with milk ending with flour.  Beat on low speed.  Add vanilla.
   Pour into greased, floured pans.  Makes three layers.  Bake at 350 for 30
  minutes.  Test for doneness.
  CHOCOLATE ICING:  Melt butter and chocolate in double boiler.  Remove from
  heat.  Blend sugar, egg, salt and vanilla into chocolate mixture.  Beat
  until icing is creamy.  Double for threelayers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A 14 Carat Gold Cake
 Categories: Cakes
   Servings: 15
 
  1 3/4 c  All-purpose flour
    1/4 c  Whole wheat flour
      2 ts Baking powder
  1 1/2 ts Baking soda
      1 ts Salt
      2 ts Cinnamon
      2 c  Sugar
  1 1/2 c  Vegetable oil
      8 oz Pineapple; crushed, drained
      2 c  Carrot pieces
    1/2 c  Walnuts
  3 1/2 oz Coconut; flaked
      4    Eggs
    1/2 c  Apricot jam
    3/4 c  Walnuts
 
  Preheat oven to 350 degrees. Grease and flour three 9" round baking pans.
  Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in
  large mixing bowl. Set aside. Assemble electric blender. Put 1/2 cup
  walnuts in blender container. Cover and process two cycles at grind. Add to
  dry ingredients. Put oil, pineapple and carrot pieces into blender
  container. Cover and process five cycles at grind until carrots are finely
  chopped. Pour into bowl with dry ingredients. Add eggs and coconut Mix with
  electric mixer at medium low speed until ingredients are moistened.
  Increase speed to medium and continue to mix one minute. Pour into prepared
  pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out
  clean. Cool for 10 minutes, remove from pan and cool on wire rack. When
  cool, frost top of each layer with Cream Cheese Frosting. Place layers on
  top of one another. Assemble blender. Add 3/4 cup walnuts to blender
  container. Cover and process 2 cycles at grind. Set aside. Heat apricot jam
  in small saucepan over medium heat until melted. Brush sides of cake with
  melted jam. Sprinkle sides with choppedwalnuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A 9 Minute Microwave Pineapple Cake
 Categories: Cakes
   Servings:  1
 
      6 oz Sliced pineapple
    1/2 c  Brown sugar
      5 ts Butter
      6    Maraschino cherries
           1/2 box white cake mix
      1    Egg
 
  Using a bunt microwave pan, spray with non stick vegetable spray. Melt
  butter and pour into bunt pan. Spread brown sugar in bottom of pan on
  butter. Place pineapple slices around on top of brown sugar. Save the
  juice. Slice the cherries and place in and around the pineapple slices. Mix
  pineapple juice and one egg in the half of boxed cake mix. Pour over
  pineapple slices, cherries and brown sugar. Bake in microwave on high for 9
  minutes on turn table. If you don't have a turn table, turn 1/4 turn every
  3 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Afternoon Tea Cakes
 Categories: Cakes
   Servings: 12
 
      3 tb Unsweetened cocoa powder
      1 ts Baking soda
      1 c  All-purpose flour
    1/2 c  Hot water
      1 ts Vanilla extract
      3 tb Unsalted butter, melted
    1/3 c  Shredded coconut
      1 lg Egg
    1/2 c  Sour cream
           Glaze:
      1 tb Unsalted butter
      1 c  Sifted confectioner's sugar
      2 tb Water
    1/4 ts Ground cinnamon
    1/2 oz Unsweetened chocolate
      1 ts Vanilla extract
 
  The light and moist cupcakes have a delicate cinnamon-scented chocolate
  glaze that's spread over them while they are still warm.
  
  1. Position a rack in the center of the oven and preheat to 375 degrees F.
  Line twelve 2 1/2-inch muffin cups with paper liners.
  
  2. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to
  dissolve.
  
  3. In a large bowl combine the melted butter and sugar; beat with an
  electric mixer until blended. Add the egg and beat until light, 1 to 2
  minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir
  together the sour cream and baking soda. Stir this mixture into the
  butter-sugar mixture. Add the flour and vanilla; beat quickly, just until
  evenly blended. With a spoon stir in the coconut.
  
  Spoon the batter into the muffin cups, dividing it evenly among them; they
  will be about three-quarters full. Bake about 20 minutes, until the tops
  spring back when lightly touched and a toothpick inserted in the center
  comes out clean. Remove the tea cakes from the pan and cool slightly on a
  rack while you prepare the glaze.
  
  4. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea
  cakes and let cool thoroughly.
  
  Chocolate Glaze:
  
  Makes 1/2 cup
  
  Drizzle this simple and tasty glaze over the afternoon tea cakes or over
  any cake that's been frosted with seven-minute caramel frosting.
  
  1. In a small saucepan combine the butter with 2 tablespoons water. Place
  over low heat, add the chocolate, and stir until the chocolate melts and
  the mixture thickens slightly; remove from the heat.
  
  2. In a small bowl combine the confectioner's sugar and cinnamon; stir in
  the chocolate mixture and the vanilla to make a smooth glaze.
  
  From: Jim Fobel's Old-Fashioned Baking Book.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Alaskan Sourdough Fruitcake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Golden, seedless, and puffed
           -seeded raisins, combined
      4 c  White flour
      1 ts Baking soda
  1 1/2 c  Dried currants
      1 ts Salt
      1 c  Plus 2 tb Blackberry Cordial
           -or other wine
      1 ts Cinnamon
      1 ts Cloves
      1 ts Allspice
      1 c  Alaskan Sourdough Starter
    1/2 ts Mace
      6 tb Butter
      3 c  Candied fruit; green and red
           -cherries, pineapple,
           -orange, citron and ging
      1 c  White sugar
      1 c  Brown sugar
      3    Eggs, well beaten
      1 c  Chopped nuts
      2 tb Grated lemon rind
 
  Soak raisins and currants in 1 cup wine overnight.  Remove starter from
  refrigerator and set, tightly covered, in warm place overnight.  It should
  be in at least a two cup container as it will just about double its volume
  overnight.  In the morning, cream butter with sugar and beat in eggs and
  lemon rind.  Drain wine from raisins into creamed mixture. Stir in starter
  and 3 cups of the flour sifted with the soda, salt and spices. Sprinkle the
  remaining 1 cup of flour over the fruit and nuts in a large bowl. Toss and
  shake until well-coated.  Add to batter and mix thoroughly. Turn into loaf
  pans which have been generously buttered. Let stand in warm place for 30
  minutes.  Bake in oven preheated to 300 with a pan of water on floor of
  oven and rack as near as possible in middle of oven. Bake about 2-1/2 hours
  for medium-sized loaves watching carefully to see that they do not brown to
  quickly. Test with toothpick. Remove from oven, turn pans on sides and
  allow to set for a few minutes before taking from pans. When cold drip 2
  tbsp. of wine over each cake. As soon as it is absorbed, wrap tightly in
  cellophane freezer paper and store in refrigerator or freezer.  They
  improve with age.
  
  From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: All American Chocolate Cake
 Categories: Cakes
   Servings: 10
 
      4 oz Unsweetened chocolate
      1 c  Shortening or 1/2 lb butter
      2 ts Vanilla
      2 c  Cake flour
      2 c  Sugar
  1 1/2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      1 c  Milk
      4    Eggs
 
  PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and
  shortening, stirring over low heat until smooth and melted. Remove from
  heat and stir in vanilla. In large bowl, combine flour, sugar, baking
  powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating
  until smooth. Spread mixture in two greased and floured 9-inch round cake
  pans. Bake for 30-to-35 minutes or until toothpick inserted in center of
  cake comes out clean. Cool in pans 5 minutes before turning out onto wire
  rack.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Allethea Wall's Brown Sugar-Banana Pound Cake
 Categories: Cakes
   Servings: 12
 
      1 lb Brown sugar,light
      1 c  White sugar
      1 lb Butter
      5    Eggs
      2    Bananas,large,mashed
      3 c  Flour
    1/2 ts Baking powder
    1/2 ts Salt
      1 c  Milk
      1 ts Vanilla
      1 c  Pecans
 
  1. Preheat oven to 35'F.
  2. Cream brown and white sugars with butter until very light and fluffy.
  Add eggs, one at a time, beating well after each addition. Stir in mashed
  bananas.
  3. Sift flour with baking powder and salt. Mix milk and vanilla together.
  Add each to first mixture alternately. Stir in the pecans. Pour into a 10"
  well-greased tube pan. Bake in preheated oven for 1-1/2 hours, or until
  firm.
  4. Place upside down on a cake rack; when cool, invert and turn out onto
  rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Butter Christmas Cake
 Categories: Cakes
   Servings:  1
 
      3 c  Cake Flour; sifted
      3 ts Baking Powder
    1/2 ts Salt
    3/4 c  Butter or shortening
  1 1/2 c  Sugar
      3    Eggs; unbeaten
    1/2 c  Almonds; finely chopped
    1/2 c  Raisins; finely cut
      1 c  Milk
      1 ts Vanilla
 
  Sift flour once, measure, add baking powder and salt, and sift together
  three times. Cream butter thoroughly. add sugar gradually, and cream
  together until light and fluffy. Add eggs, one at a time, beating
  thoroughly after each. Add nuts and raisins and beat well. Add flour,
  alternately with milk, a small amount at a time, beating after each
  addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans
  in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled
  Frosting (see recipe) between layers and on top and sides of cake. Decorate
  top of cake with wreath of holly, using pieces of maraschino cherries or
  red cinnamon candies for berries, and slices of angelica or citron for
  leaves and stems. Or decorate with poinsettias made of candied cherries.
  Slice cherries in rings, cut rings in half, and arrange to form petals of
  poinsettias. If desired, Lemon Butter Frosting (see recipe ) may be used.
  
  Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of
  Barb Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Cake
 Categories: Cakes
   Servings: 10
 
MMMMM------------------------------PASTRY-----------------------------------
  1 1/2 c  Flour
      4    Egg yolks
    1/2 ts Salt
    1/2 c  Sugar
      1 ts Vanilla extract
    1/4 lb Butter

MMMMM-----------------------------FILLING----------------------------------
    1/4 lb Butter
      1 c  Chopped almonds
    3/4 c  Ground almonds
    2/3 c  Sugar
      3    Eggs
    1/4 c  Potato starch or cornstarch
    1/2 ts Baking powder
      1 pn Salt
 
  FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor
  to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and
  line an 11-or-12-inch pie or tart pan. Prick the base and chill for
  15-to-20 minutes. Preheat oven to 375F.
  
  FOR THE FILLING: Heat 1/3 of the butter in a saute pan, add the chopped
  almonds and saute over medium heat until browned. Cool. Melt the remaining
  butter in a small saucepan. Cool. Mix the ground almonds and sugar in a
  bowl and add the eggs one by one, beating after each addition until the
  mixture is light and thick. Sift the potato or corn starch with the baking
  powder and salt and fold into the almond mixture. Fold in the melted
  butter. Do not overmix.
  
  Pour the mixture into the tart shell and bake for 10-12 minutes or until
  the batter begins to set. Quickly scatter the chopped almonds over the top
  in one even layer. Return the tart to the oven and continue baking for
  17-to-20 minutes or until the pastry is brown and the filling is firm.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Cream Filling (The Art of Fine Baking, 1961)
 Categories: Cakes
   Servings:  1
 
    1/4 c  Butter
      1 c  Almond paste
      1 c  Rich milk or light cream
    1/2 c  Sugar
    1/2 c  Toasted almonds, ground
      6    Egg yolks
      1 ts Vanilla
 
  Servings: 1
  
  Cream butter until it is soft.  Add almond paste a little at a time,
  alternating with milk.  Stir in sugar and ground nuts.  Cook over medium
  heat, stirring constantly until cream thickens.
  
  Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour
  egg-yolk mixture into remaining cream, stirring briskly.
  
  Return to low heat.  Continue to cook and stir until cream thickens a
  little more, being careful not to let it boil.  When mixture is cool, add
  vanilla.
  
  From "The Art of Fine Baking" by Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Slices (Mondel Schnits)
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      2    Eggs
    1/2 c  Sugar
    3/4 c  Flour
    1/2 ts Baking Powder
    3/4 c  Almond, Sliced
      2 tb Ice Water
    1/2 ts Lemon Extract
           * Or:
           Juice From 1/2 Lemon
      2 tb Sugar
 
  The almonds need not be blanched, just sliced fine. Sift flour and baking
  powder together, then set aside.  Cream the eggs and sugar thoroughly.  Add
  the extract and water and beat hard.  Add the sliced nuts and flour,
  beating lightly until thoroughly mixed.  Pour the batter into a greased
  pan, sprinkle sugar over the top and bake at 350F until brown.  Allow the
  cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Amanda's Angel Food Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
     11    Egg Whites
  1 1/2 c  Sugar
      1 c  Flour
      1 ts Cream Of Tartar
    1/8 ts Salt
      1 ts Vanilla
 
  Sift the dry ingredients together 4 times.  Beat the egg whites until dry.
  Fold dry ingredients into eggs.  Add flavoring and bake at 250F for 1
  hour.  This cake should be baked in an ungreased angel food pan. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anco Chili Devil's Food Cupcakes with Roasted Macadamias
 Categories: Cakes
   Servings:  9
 
MMMMM---------------------------FOR THE CAKE--------------------------------
  1 1/4 c  Cake Flour
    1/2 c  Unsweetened Cocoa Powder
      3 tb Ancho chili powder
      1 ts Baking soda
    1/4 ts Baking powder
    1/4 ts Cayenne pepper
    1/2 ts Salt
     10 tb Unsalted butter at room temp
  1 1/2 c  Sugar
      3    Large eggs
    1/2 c  Buttermilk
    1/2 c  Hot dark coffee
      1 ts Pure vanilla extract

MMMMM-------------------------FOR THE TOPPING------------------------------
    1/2 c  Lightly rosasted Macadamias
           - whole or chopped (about
           - 2 oz.)
      4 oz Semisweet chocolate, chopped
    1/2 c  Whipping cream
 
  [Note:  Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a
  Meals on Wheels benefit meal at the Frontera Grill in Chicago.  Blended
  with the cocoa and coffee, the chili powder is only mildly hot and adds
  something approximating a fruit flavor.]
  
  1.  Heat oven to 375 degrees.  Butter a 9" square cake pan, line the bottom
  with parchment or waxed paper and butter the paper.  Measure out cake
  flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne.
   Sift them together 3 times. 2. Using an electric mixer with a large bowl,
  beat the butter and sugar together until light and fluffy. Beat in the
  eggs, one at a time, and continue beating until mixture is light, fluffy
  and almost tripled in volume. 3. Fold 1/3 dry mixture into the butter-egg
  mixture, then add 1/2 the buttermilk and 1/2 the coffee. Fold in another
  1/3 of the dry mixture then the remaining buttermilk and coffee. Finish
  with the remaining dry dry mixture and the vanilla extract. 4. Spread the
  batter in the prepared pan.  Bake until cake springs back when touched
  lightly (30 - 35 min.).  Then turn out of pan and leave on the rack until
  completely cool. 5. Use a 2-1/2 inch cookie cutter to cut rounds from the
  cake.  Place the rounds in paper cupcake liners. 6. Make the topping: If
  the macadamias are raw, roast them in a 350 degree oven, turning once,
  until they just begin to color.  Place the chopped chocolate in a bowl,
  heat the whipping cream tii the point of a bowl and pour it over the
  chocolate.  Let cool to warm then drizzle it over the cupcakes. Top with
  macadamia nuts.
  
  [Note: Ancho chili powder can be made by stemming and seeding whole ancho
  chilies and pulverizing them in an electric spice mill or coffee grinder.
  The poweder should be available at markets featuring Soutwestern
  ingredients or may be ordered by mail from G.B. Ratto & Co., 800-325-3483.]
  
  From Chicago Tribune Magazine 3/23/93. Posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Andre Black's Carrot Cake
 Categories: Cakes, Cheese
   Servings:  1
 
      3 lg Eggs, beaten *
      2 c  Sugar *
      1 c  Plus 2 Tbsp salad oil
      2 c  Plus 1 Tbsp sifted cake
           -flour *
  1 1/8 ts Cinnamon
  1 1/2 ts Salt
      1 tb Baking soda
  1 1/2 c  Shredded coconut
      2 c  Grated carrots
      1 c  Plus 2 Tbsp crushed,
           -drained pineapple
      1 c  Plus 2 Tbsp crushed
           -walnuts
      1 c  Raisins
           -Frosting:
    1/2 c  Softened margarine or
           -butter
      8 oz Softened cream cheese
      1 lb Confectioners sugar
      1 ts Vanilla extract
 
  Here is a recipe, developed young man here in the Detroit area. With this
  recipe, he won a $10,000 scholarship to Johnson and Wales College, which is
  considered a top-notch cooking school, located in Charleston, SC. This
  young man, Andre Black, spent 2 weeks developing this recip, this cake was
  among the top 19 recipes chosen <out of 270> as winners. Andre was on the
  front page of the Detroit News yesterday, along with the recipe. The
  Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a
  hell of a fruit cake. She found this cake suited to 3 8" layers.
  
  Preheat oven to 350.  Grease and flour three 8" layer pans. Combine eggs,
  sugar and oil.  Beat on high speed until creamy and thick, 3-5 minutes.
  Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the
  dry ingredients to egg mixture; beat well. Repeat with remaining dry
  ingredients, beating well after each addition. Batter will be extrememly
  stiff; it may be necessary to blend with a spatula or spoon.  One by one,
  fold in carrots, coconut, pineapple, walnuts and raisins.
  
  Divide batter between the 3 prepared cake pans.  Bake at 350 for 40-45
  minutes, arranging cake pans in oven once.  The cake is done when the
  tester inserted in center comes out clean.  Let cake cool in pans 5
  minutes.  Turn out onto rack to cool completely.
  
  When cakes are cool, prepare frosting: combine margarine, cream cheese,
  sugar and vanilla.  Beat until smooth.  Frost cake.
  
  * Andre's original recipe, written in professional baking terms, calls for
  6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour
  
  Andre hopes tobbecome an executive chef, and own his own resturant someday.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Andrea's Fudge Cake
 Categories: Cakes
   Servings:  8
 
     12 oz Semi-sweet chocolate, coarse
           -y chopped
      5 ts Espresso or strong coffee
      2 c  Sugar
      1 c  Butter
      6    Eggs; large, separated, roo
           - temperature
      1 c  All-purpose flour
           Confectioners sugar for garn
           -sh, optional
 
  Position rack in center of oven and preheat to 350 degrees. Lightly butter
  a 9" springform pan. Dust pan with flour and tap out excess. In top of
  double boiler over hot, not simmering water, melt together espresso and
  chocolate, stirring occasionally. Remove pan from heat and cool until
  tepid. In large bowl, using hand-held electric mixer set at medium high
  speed, cream sugar and butter together until light and fluffy. One at a
  time, add egg yolks to mixture, beating well after each addition. Beat in
  flour. In large grease-free bowl, using hand-held mixer at medium high
  speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the
  whites into chocolate mixture to lighten. Then fold in remaining whites.
  Fold in butter and flour mixture. Scrape batter into prepared pan and bake
  60 to 70 minutes or until top is crusty and cracked and the middle is still
  slightly moist. Remove cake to wire rack to cool completely. Remove sides
  of springform pan and transfer cake to serving plate. If desired, place
  doily on top of cake and sprinkle with confectioners sugar. Remove doily to
  form pattern.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Egg whites (8-10 eggs)
  1 1/4 c  Sugar
      1 c  Cake flour
      1 ts Cream of tartar
    1/8 ts Salt
    1/2 ts Orange flavoring
    1/2 ts Vanilla
      1 tb Water
 
  Sift flour and sugar separately 4 times.  Measure each after first sifting.
  Whip egg whites lightly with wire whisk.  Add salt, water, and flavorings
  when half beaten.  Sift in cream of tartar. Continue whipping until whites
  hold their shape.  Divide sugar into fourths. Fold in each fourth with 10
  careful strokes of the spatula. Divide flour into fourths. Fold in each
  fourth with 10 careful strokes of the spatula. Pour into un-oiled tube pan.
  Bake in slow oven (325 F) 50 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel Food Cake
 Categories: Cakes
   Servings:  6
 
  1 3/4 c  Egg whites -- after all eggs
           -are different sizes.
  1 1/2 ts Cream of tartar. This must
           -be fresh!
    1/2 ts Salt
      1 c  Cake flour
  1 1/2 c  Powdered sugar
      1 c  Granulated sugar
      1 ts Vanilla
 
  Sift flour and powdered sugar together four times.
  
  Using an electric mixer beat egg whites and salt together until foamy.
  
  Add cream of tarter and continue beating until soft peaks are formed.
  
  Then add granulated sugar and continue beating until very glossy. The
  batter should form stiff peaks when the beaters are removed.
  
  Using a wire whip fold in sifted dry ingredients in one-thirds.
  
  Do NOT preheat oven. Bake cake in 10 inch tube pan for 35 minutes at 375
  degrees.  (The 35 minutes includes the warm up time for the oven.
  
  Allow cake to cool 3 hours before removing from the pan -- over- night if
  you can wait that long.  I can't!
  
  This recipe honed to a fine art by Aileen Pfieffer Odneal, my MIL.
  
  Shared by Richard Cole who figures he didn't get too bad a deal..
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel Food Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Cake flour
    1/2 ts Salt
  1 1/2 ts Cream of tartar
      2 c  Sugar
  1 1/2 c  Egg whites
  1 1/2 ts Vanilla
      1 ts Almond flavoring
 
  Stir flour once, then measure and set aside until ready to use. Measure
  sugar and divide into two portions. Add 1/2 the sugar to the flour and sift
  the two ingredients together 4 times. Sift the remaining sugar 4 times. Do
  all this before starting to beat the egg whites. It is convenient to place
  the sugar and flour mixture on waxed paper until ready to use. Add the salt
  to egg whites, beat until foamy, add the cream of tartar, then continue
  beating until stiff, but not dry. Then add 1/2 the sugar to the egg whites,
  2 tbsp. at a time. Beat on low speed with electric mixer to do this. Add
  the flavoring. Using a hand wire whisk, fold in flour and sugar mixture,
  add it to egg white mixture, 2 tbsp at a time. Fold in with slow, careful
  strokes. Pour into 4 1/2 x 10" tube pan. Cut down through cake batter with
  case knife to remove any large air bubbles. Bake in preheated 325 degree
  oven for about 65 minutes. When removed from pan, invert pan on wire cake
  cooler rack until cold, then carefully, remove from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel Food Cake
 Categories: Cakes, Osg
   Servings:  1
 
      1 c  Cake flour
  1 1/2 c  Sugar
     10 ea Eggs; large
      1 ts Cream of tartar
  1 1/4 ts Mixed fruit flavor
    1/4 ts Salt
 
  Bea egg whites with flat whip until frothy. Beat in cream tartar, salt, and
  continue beating until glossy. Measure flour and sift 6 times. Measure
  sugar and sift once, fold into egg whites 1 T. at a time. Fold in flour in
  same way, add flavoring. Bake in ungreased angel food cake pan 60 minutes,
  starting with oven just warm. Increase heat every 15 minutes. Source: Mrs.
  E. P. Redman, Bentonville Grange, Adams County, OH For variety cover bottom
  of tube pan with above batter and sprinkle generaously with cocoanut.
  Repeat until 1 c. cocoanut is used, having cocoanut on top. You will have a
  different angel food which requires no frosting. Source: Mrs. Paul Shaw,
  Antioch Grange, Hocking County
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel Food Cake
 Categories: Cakes, Osg
   Servings:  1
 
      7 ea Egg whites
      1 c  Sugar
    2/3 c  Cake flour
    1/2 ts Lemon flavor
      1 ts Cream tartar
 
  Sift flour and sugar together 8 times. Beat whites of eggs to very stiff
  froth; add cream tartar; beat again; sift flour and sugar. Add flavoring,
  turn quickly in ungreased pan; bake in moderate oven for 50 minutes. Note:
  Moderate oven is 350 - 400 F. Source: Mrs. Jenne E. Stork, Highland Grange,
  Defiance County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anise Cookies
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      6    Eggs, Separated
      1 c  Powdered Sugar
      1 c  Flour, Sifted
      3 ts Anise Seed
 
  Beat egg yolks until thick and lemon-colored.  Beat egg whites until stiff
  and combine the two mixtures.  Gradually beat in the powdered sugar, mix
  lightly.  Sift the flour and add; then stir in the anise seed.  Drop from
  the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put
  pans into ice box over night.  Bake the next morning at 300F for 12
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ann Fowler's Toffee Crunch Cake
 Categories: Cakes, Cyberealm
   Servings:  8
 
      1 pk Sara Lee Pound Cake, frozen
      2 c  Heavy cream
    3/4 c  Butterscotch syrup
      3    1/4 oz. chocolate covered
           Toffee candy bars, chopped
 
  1.  Cut pound cake horizontally into 3 equal-sized layers; set aside.
  
  2.  In a chilled large deep bowl, beat the cream with chilled beaters until
  stiff peaks form. Gradually add the butterscotch syrup, folding gently.
  
  3.  Place the first cake layer on a serving plate. Liberally frost with
  whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange
  second layer and repeat process. Top with the third layer and frost top and
  sides of cake with remaining whipped cream. Drizzle more butterscotch syrup
  over cake, and top with remaining candy bars. Chill in refrigerator for at
  least 3 hours before serving.
  
  (Variation:  Use strawberry or chocolate syrup in place of butterscotch and
  garnish with chopped frozen strawberries or semi-sweet chocolate chips)
  
  From:  America's Favorite Desserts Cookbook, Sara Lee  1992
         Ann Fowler, Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Annella Campbell's Company Cake
 Categories: Cakes, Desserts
   Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
      1 c  Flour
      1 ts Baking powder
    1/8 ts Salt
    1/2 c  Shortening
    1/2 c  Sugar
      4 lg Egg yolks
    1/3 c  Milk
      2 ts Vanilla extract

MMMMM-------------------------WALNUT MERINGUE------------------------------
      5 lg Egg whites
    2/3 c  Sugar
    1/2 c  Chopped walnuts

MMMMM---------------------VANILLA CUSTARD FILLING--------------------------
      2 tb Sugar
      2 tb Cornstarch
      1 pn Salt
      1 lg Egg yolk
      1 c  Milk
      1 ts Vanilla extract
 
  PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2
  8-inch layer cake pans. Dust with flour, tapping pans over sink to remove
  excess flour.
  
  FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set
  aside. Use mixer to cream shortening and sugar until fluffy. Add egg yolks
  one at a time, beating well after each addition. Add vanilla. Combine well.
  Add reserved flour mixture alternately with milk, mixing until smooth.
  Divide batter between prepared pans. Use back of spoon to spread batter
  evenly; this takes a little patience.
  
  FOR MERINGUE, beat egg whites until they are thick and hold their shape but
  are still soft and moist. Add sugar by the tablespoon, beating well after
  each addition. Divide between pans. Use spatula to spread over batter.
  Sprinkle with nuts, dividing evenly. Bake until lightly colored and
  toothpick inserted into center comes out clean (it's OK if meringue
  cracks), about 30 minutes. Let rest 10 minutes in pans on cooling racks.
  Use flexible knife to release cake from sides of pan. Gently invert cakes.
  Set them meringue-side up to cool completely. Spread one meringue layer
  with filling. Top with other layer, meringue-side up. It's best served the
  day it is made but it can be made a day ahead and kept cool (but not
  refrigerated). If made ahead, keep covered. Yield: 1 8-inch layer cake.
  
  VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy
  1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat. Stir
  until mixture coats spoon, about 4 minutes. Remove from heat. Stir in
  vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously,
  before using.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Annie Mae Jones' Sponge Cake for Strawberry Shortcake
 Categories: Cakes
   Servings:  8
 
      4    Eggs,at room temperature
      1 c  Sugar
      1 ts Vanilla
  1 1/2 c  Cake flour
      3 ts Baking powder
    3/4 c  Milk
 
  1. Preheat oven to 325'F.
  2. Separate eggs, placing yolks in large mixing bowl and setting whites
  aside. Beat yolks with sugar until very light and fluffy. Beat in vanilla.
  3. Sift cake flour with baking powder onto waxed paper.
  4. Fold dry ingredients alternately with milk into egg-sugar mixture.
  5. In a separate bowl beat reserved egg whites until stiff and then fold
  into batter.
  6. Pour into an ungreased 9" tube pan and bake in preheated oven 45-50
  minutes. Invert pan. When cake is cool remove from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apfeltorte (Apple Cake)
 Categories: Cakes
   Servings:  1
 
      8    Small apples
    1/2 c  Raisins
      2 ts Rum or rum extract
    3/4 c  Sugar; plus 3 tbsp, divided
      1 ts Chocolate; grated
    3/4 c  Butter or margarine; plus 2
           -sp, divided
      1 ts Vanilla
      3    Eggs
      1 ts Lemon extract
  1 1/4 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Cinnamon
      3 ts Almonds; ground
           Apricot jam
           Powdered sugar; sifted
 
  Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of the
  sugar and the grated chocolate in small saucepan. Bring to boil. Set aside
  while preparing batter. Batter: Preheat oven to 350 degrees. Lightly grease
  bottom of 10 1/2" springform pan. Cream 3/4 cup of the butter, 3/4 cup of
  the sugar and vanilla together. Beat in eggs, 1 at a time, and lemon
  extract, beating until light and fluffy. Sift flour, baking powder and
  cinnamon together. Gradually beat into creamed mixture. Turn batter into
  prepared pan; arrange apples on top. Fill apple centers with raisin
  mixture. Dot with 2 teaspoons of the butter. Bake @ 350 degrees, 45
  minutes. Sprinkle with mixture of ground almonds and remaining 2
  tablespoons sugar. Bake 10 to 15 minutes longer until apples are tender.
  Remove from oven. Brush jam over apple opening and sprinkle icing sugar
  over cake portion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cake with Icing
 Categories: Cakes
   Servings:  6
 
      3 lg Eggs
  1 1/2 c  Oil
      2 c  Sugar
      3 c  Flour
      1 ts Soda
      1 ts Salt
      2 ts Vanilla
      1 c  Pecans
      3 c  Cored, Peeled, Diced Apples
           ICING
      4 oz Margarine
      1 c  Packed Brown Sugar
    1/4 c  Milk
 
  CAKE
  
  Mix all cake ingredients together and pour into 9 x 13-inch oblong pan.
  Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean
  when inserted in center of cake.
  
  Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm
  cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cake
 Categories: Cakes
   Servings: 16
 
           Non-stick spray coating
    2/3 c  Sugar
    1/2 c  Packed brown sugar
    1/4 c  Vegetable oil
      3    Egg whites
    2/3 c  All-purpose flour
    2/3 c  Whole wheat flour
    1/2 c  Oat bran
  1 1/2 ts Baking soda
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg
      3 c  Shredded unpeeled apples
           Powdered sugar
 
  From Western New York Apple Growers Association
  
  Spray a 13x9x2" baking pan with non-stick coating and set aside. In a large
  mixing bowl combine sugars, oil and egg whites. Beat with a wooden spoon
  until well blended. Add flours, oat bran, baking soda, cinnamon and nutmeg;
  stir until just moistened. Stir in shredded apples. Pour batter into
  prepared pan. Bake in a 350'F. oven for 25-30 minutes. Cool, if desired,
  sift powdered sugar over cake.
  
  Makes 16 servings. Each serving has 147 calories, 2 grams protein, 4 grams
  fat, 0 milligrams cholesterol, 91 milligrams sodium, 100 milligrams
  potassium and 2grams dietary fiber.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cake in a Jar
 Categories: Cakes
   Servings:  1
 
    2/3 c  Shortening
  1 1/2 ts Salt
  2 2/3 c  Sugar
      3 c  Flour
      4    Eggs
    2/3 c  Water
      1 ts Cinnamon
      3 c  Apples, Grated
      2 ts Baking Soda
    2/3 c  Raisins
    1/2 ts Baking Powder
    2/3 c  Chopped Nuts
 
  MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN. STERILIZE 7 TO 9 WIDE
  MOUTH PINT JARS AND LIDS. GREASE THEM WITH SHORTNING. FILL THE JARS HALF
  FULL AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN. BAKE FOR 45 MINUTES
  AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM THE
  OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH ANDPUT ON
  THE HOT STERILIZED LIDS. SCREW DOWN THE BANDS AND LET COOL. IMPORTANT-- DO
  NOT USE SMALL MOUTH JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE
  COOLS IN THE SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND
  COME OUT EASILY WHEN READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE.
  LEMON SAUCE 2 TBLS. CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP.
  FINELY GRATED LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING
  WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT.
  GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT SMOOTH.
  CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING. BOIL GENTLY
  FOR ABOUT 20 MINUTES.  REMOVE FROM HEAT, ADD BUTTER, LEMON RIND AND JUICE.
  STIR THOROUGHLY. SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4
  CUPS. THIS SAUCE IS THICKER AND MORE TART THAN THE USUAL LEMON SAUCE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cake
 Categories: Cakes
   Servings:  9
 
      2 c  Flour
  1 1/4 c  Sugar
  1 1/2 ts Ground cinnamon
  1 1/4 ts Baking soda
    1/2 ts Salt
    1/4 ts Ground cloves
    1/4 ts Ground nutmeg
      2    Eggs, beaten
      1 ts Vanilla
    1/2 c  Applesauce (replaces 1/2 cup
           -vegetable oil)
    1/3 c  Apple juice
      2 c  Chopped peeled apples
    1/4 c  Brown sugar, packed
    1/4 c  Chopped walnuts, optional
 
  Apple Cake: Applesauce -replaces a half-cup of vegetable oil.
  
  Sift flour, sugar, cinnamon, baking soda, salt, cloves and nutmeg into
  mixing bowl. Stir to blend. Add eggs, vanilla, apple sauce and apple juice.
  Stir just until blended. Fold in apples.
  
  Spoon Batter into 8-inch square baking pan sprayed with non-stick vegetable
  spray.  Combine brown sugar and walnuts. Sprinkle evenly over top of
  batter. Bake at 350 degrees F. 40 to 45 minutes or until cake tests done.
  Makes 9 servings.
  
  Apple Cake with applesauce in place of oil:
  
  Each serving without nuts, contains about:
  
  265 calories, 148 mg sodium, 47 mg cholesterol, 2 grams fat, 59 grams
  carbohydrates, 4 grams protein, .23 gram fiber, 5% calories from fat.
  
  Compare to Apple Cake with oil, no applesauce:
  
  Each serving, without nuts, contains about:
  
  366 calories, 148 mg sodium, 47 mg cholesterol, 14 grams fat, 58 grams
  carbohydrates, 4 grams protein, .16 gram fiber, 34% calories from fat.
  
  Optional walnuts per serving, contains about:
  
  21.4 calories, .3 mg sodium, 0 mg cholesterol, 2.1 grams fat, .66 grams
  carbohydrates, .44 gram protein, .15 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cheddar Shortcake
 Categories: Cakes
   Servings:  6
 
MMMMM----------------------------SHORTCAKE---------------------------------
  2 1/2 c  Biscuit Mix, Bisquick
      4 oz Cheddar, Sharp, Shredded
    2/3 c  Milk
    1/3 c  Butter, Melted

MMMMM--------------------------APPLE TOPPING-------------------------------
    3/4 c  Brown Sugar, Packed
      3 tb Cornstarch
    1/2 ts Cinnamon, Ground
    1/4 ts Salt
      1 c  Water
      4 c  Apples, Peeled,Cored, Sliced

MMMMM-----------------------------TOPPING----------------------------------
           Heavy Cream, Whipped
 
  Heat the oven to 425F.  Combine the biscuit mix and the cheddar cheese
  then stir in the milk and butter.  Spread the dough into two greased 8-inch
  layer pans and bake in the preheated oven for 20 minutes. Combine the brown
  sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water
  and cook until clear and thickened.  Add the apples, cover and simmer until
  the apples are tender.  Spoon half of the apple mixture over one layer. Top
  with the second layer and remaining apples. Serve warm with whipped cream
  for a topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cheese Icing
 Categories: Cakes, Low-cal
   Servings:  1
 
      2    Sweet dessert apples 200 g *
      1 ts Powdered gelatin dissolved
      4 tb Hot water (for gelatin)
    1/3 c  Skim milk cheese or cottage
           Coloring (optional)
 
  2 apples, cored and sliced.  Suggested Golden Delicious - stay white when
  cooked.  Cook the apples to a soft pulp in a little water and allow to
  cool.  Place in a blender with the dissolved gelatin, cheese and coloring,
  and blend to a smooth puree.  Leave to set, then spread on the cake and
  pipe if desired.
  
  This spread, covered, keeps well in the refrigerator and may be
  deep-frozen.
  
  Suggested uses:  Child's birthday cake, slab cake cut in squares and
  decorated with a blob of icing topped with a piece of fruit, low-calorie
  spread for plain cookies or scones.  5 cal in 2 tsp.
  
  Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13 g
  protein, 2 g fat.
  
  Source:  The Diabetics' Cookbook by Roberta Longstaff published in UK and
  Canada 1984.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cider Pound Cake
 Categories: Cakes
   Servings: 12
 
           Beth Lane-PXGN54A
      3 c  Sugar
  1 1/2 c  Butter or Margarine
      6    Eggs
      3 c  Flour; All-Purpose
    1/2 ts Salt
    1/2 ts Baking Powder
      1 ts Cinnamon; Ground
    1/2 ts Allspice; Ground
    1/2 ts Nutmeg; Ground
    1/4 ts Cloves; Ground
      1 c  Apple Cider
      1 ts Vanilla Extract

MMMMM------------------------------ICING-----------------------------------
    1/2 c  Sugar
    1/4 c  Butter or Margarine
    1/4 c  Buttermilk
    1/2 ts Vanilla Extract
    1/4 ts Baking Soda
 
  In a large mixing bowl, cream sugar and butter. Add eggs, one at a time,
  beating well after each addition.
  
  Stir together all dry ingredients; set aside. Combine cider and vanilla.
  Add dry ingredients alternately with cider mixture to batter. Mix until
  well blended. Spoon into a greased 10-inch angel food cake pan or fluted
  tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until
  cake tests done. Meanwhile, combine all icing ingredients in a saucepan.
  Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm,
  drizzle 1/3 of the icing over the cake. Serve remaining icing over
  individual cake servings, if desired. YIELD 12-16 servings. Recipe by
  Joanie Elbourn, Jamestown, Rhode Island. I got recipe from a magazine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Crumb Cake
 Categories: Cakes
   Servings:  2
 
    1/3 c  Butter
      4    Granny Smith Apples
    3/4 c  Sugar
      1 ts Lemon peel
    1/2 ts Cinnamon
    1/8 ts Mace
    1/3 c  Currants
  2 1/2 c  Flour
      3 tb Sugar
    1/2 ts Salt
      1 pk Active dry yeast
    3/4 c  Water
    1/3 c  Butter
      1    Egg
      1 ts Lemon peel
    3/4 c  Chopped pecans
      6 tb Flour
    1/4 c  Confectioner's sugar
      3 tb Butter
    1/4 ts Cinnamon
 
  Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces.
  Add apples to butter and cook, stirring, 8 minutes until tender. stir in
  suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until
  thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast.
  In small saucepan, combine water and butter. Heat on low flame until 120 F
  Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4
  cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover,
  let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well
  floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling
  lenghtwise down center of the dough,. Starting about 3/4" for filling, cut
  1" wide strips diagonally from filling to edges of dough. Alternately fold
  opposite strips of dough at angles across filling. Fold ends over filling.
  Brush large piece of waxed paper with vegetable oil. Loosely cover sheet.
  Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room
  temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints
  for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly
  browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4
  hours. Formatted for MM7 by Marge Nemeth-GNFK05B When I make this, my
  husband calls me Mrs. Entenmann!!
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 11/28 6:43 PM
  
  TO:      ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM APPLE CAKES
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Crunch Cake
 Categories: Cakes
   Servings:  9
 
      3    Eggs
  3 1/2 c  Cool whip whipped topping
      2 c  Graham cracker crumbs
  1 1/2    Apple; coarsely chopped, pe
           -led
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 c  Karo light corn syrup
      1 ts Butter or margarine, softene
           -
  1 1/3 c  Walnuts; chopped
 
  Beat eggs in large bowl with a fork. Combine the whipped topping, graham
  cracker crumbs, apple, cinnamon, nutmeg and 1/4 cup of the corn syrup;
  gently fold into eggs until blended. Spread evenly into greased 9" square
  pan. Combine remaining corn syrup, butter and nuts. Spoon evenly over
  batter. bake @ 350 degrees for 45 minutes, or until cake springs back when
  lightly pressed. Cool in pan. Serve with additional whipped topping,
  ifdesired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Dumplings
 Categories: Cakes
   Servings:  6
 
      2 c  Sifted Flour
      2 ts Baking Powder
      1 ts Salt
      6 tb Shortening
    1/2 c  Cold Milk
      6 x  Med Apples, Pared & Cored
    1/2 c  Sugar
      2 ts Cinnamon
 
  Sift flour, baking powder, and salt together. Cut in shortenig, add milk,
  and mix to a smooth dough. Turn onto floured surface and divide into 6
  portions. Roll each portion large enough to cover 1 apple. Place an apple
  on each piece of pastry. Mix sugar and cinnamon together. Spoon some of
  this mixture into each core cavity. Moisten edges of pastry and bring up
  over the apple; seal edges. Place on greased baking sheet or in shallow
  pan. Bake at 350F until apples are tender and pastry is lightly browned.
  Remove from baking sheet. Serve warm with milk or cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Hermits
 Categories: Cakes
   Servings:  1
 
      1 c  Sugar
    1/2 c  Salad Oil
      3 c  Flour
  1 1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Salt
      1 ts Baking Soda
    1/4 c  Molasses
    1/4 c  Black Coffee
    1/2 c  Milk
      1 c  Apples, peeled and diced
    3/4 c  Raisins
 
  Cream sugar with oil. Sift dry ingredients together and add alternately to
  the cream mixture with the molasses, coffee and milk. Fold in apples and
  raisins. Batter will be stiff. Spread in 2-3 strips on 2 greased cookie
  sheets. Bake in a preheated 350oF Oven for 20-25 minutes. Dust with
  confectioners sugar while still warm. Cut in small pieces and remove from
  pans to a rack right away.
  
  Source: "The Yankee Kitchen" 03-17-93 (#3) [Pauline]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Johnnycakes
 Categories: Cakes
   Servings:  8
 
      6 tb Maple syrup
      4 ts Unsalted butter, melted
      2    Large apples*
    3/4 c  Yellow or white cormeal+
    3/4 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking soda
      1 c  Buttermilk
      1    Large egg, lightly beaten
      1 tb Vegetable oil
 
  *Peeled, cored, cut into 1/4-inch slices. +Preferably stone-ground
  
  Preheat oven to 375 degrees F. Heat 2 T. maple syrup and 1 tsp. butter in a
  heavy 10-inch ovenproof skillet over medium-high heat. Add apples and saute
  for about 5 minutes, or until slightly softened. Remove from heat. Using
  two spoons, arrange the slices, fanning them out from the center of the
  skillet.
  
  In a medium-sized mixing bowl, stir together cornmeal, flour, baking
  powder, salt and baking soda. In a small mixing bowl, beat together
  buttermilk, egg, remaining 1//4 cup maple syrup, remaining 1 T. melted
  butter and oil. Make a well in the center of the dry ingredients and pour
  in the buttermilk mixture. Stir with a wooden spoon until just combined. 
  Spread the batter evenly over the apples and bake for 30 to 35 minutes, or
  until a toothpick inserted into the center comes out clean. Invert onto a
  platter, cut into wedges and serve immediately, topped with more syrup.
  
  Serves 8. Nutrition information: 197 calories per serving: 5 grams fat, 33
  mg cholesterol, 263 mg sodium. 23% of calories are from fat.
  
  Source: Eating Well Magazine, February, 1992
  From: Dottie Cross TMPJ72B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Sauce Spice Cake
 Categories: Cakes, 1941
   Servings:  6
 
    1/2 c  Shortening
  1 1/2 c  Thick sweetened apple sauce
      1 ts Baking soda
      1 c  Sugar
      4    Eggs, well beaten
    1/4 c  Sour milk
  2 1/2 c  Flour
      1 ts Cinnamon
    1/2 ts Allspice
      1 ts Nutmeg
    3/4 ts Salt
 
  Cream shortening and sugar.  Add eggs and apple sauce.  Beat thoroughly.
  Sift flour, measure, and sift with baking soda, salt, and spices. Add
  alternately with milk to first mixture. Beat thoroughly. Pour into
  well-oiled loaf pan.  Bake in moderate oven (375 F) about 45 minutes. Mrs.
  B.F. Edmondson, Mankato, MN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Sauce Fruit Cake
 Categories: Cakes, 1941
   Servings:  6
 
  2 1/3 c  Thick well-drained apple
           -sauce
      1 c  Shortening
      4    Eggs, well beaten
      1 c  Whole wheat flour
      4 ts Baking soda
      1 c  Nuts, broken
      3 ts Cinnamon
      1 ts Mace
      1 ts Allspice
      1 ts Cloves
      2 ts Nutmeg
    2/3 c  Molasses
      2 c  Brown sugar
      6 tb Lemon juice
      4 c  White flour
  1 3/4 ts Salt
      2 lb Seeded raisins
    1/4 lb Citron, thinly sliced
 
  Cream sugar and shortening.  Add apple sauce, which has been sieved to
  remove all lumps, molasses, eggs, and lemon juice. Sift white flour,
  measure, and sift with baking soda, salt, and spices. Dredge raisins in
  whole wheat flour.  Add white flour mixture to batter gradually. Beat
  thoroughly.  Add dredged raisins. Put a layer of the batter into a
  paper-lined baking pan. Add a layer of citron and nuts, cover with a layer
  of the batter. Repeat, having the top layer of the batter. Bake in a slow
  oven (300 to 325 F) about 2 hours. Mrs. S.F. Caruso, Laurel, MT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Sauce Wheat Germ Cake
 Categories: Cakes, Low-cal
   Servings: 16
 
      2 c  Flour
    2/3 c  Sugar
    1/2 c  Wheat germ
      2 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
    1/4 ts Cloves
    1/4 ts Nutmeg
      1 c  Unsweetened apple sauce
    1/2 c  Raisins
      1 tb Grated orange rind
    1/2 c  Unsweetened orange juice
      1    Egg
      1 tb Vegetable oil
 
  If wheat germ is not available, use bran or whole wheat flour.
  
  Sift dry ingredients together in a large mixing bowl.  Stir in apple sauce,
  raisins and orange rind.  Combine orange juice, egg and vegetable oil, add
  to batter, stirring just until moistened.  Spoon into lightly oiled 8 inch
  square cake pan.
  
  Bake 50 minutes at 350F or until cake tests done.  16 pieces 2"x2"
  
  1 serving contains 136 Calories 1 starchy foods choice 1 fruits & veg.
  choice
  
  1 tbsp whipped cream contains 45 cal and is equal to 1 Fats & Oils choice.
  Source:  Enjoy B.C. Fruit The Diabetic Way (BC is British Columbia, Canada)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Spice Cake
 Categories: Cakes
   Servings:  1
 
           -Betty Homa-KDSN36B
  2 1/4 c  Flour
      1 ts Baking soda
      1 ts Baking powder
    1/4 ts Salt
    1/2 ts Ginger
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/2 c  Sugar
    1/4 c  Unsweetened applesauce
      1 c  Sour milk or buttermilk
      3 lg Egg whites
    1/2 ts Vanilla
    1/2 c  Raisins
      2    Apples,pared,peeled+chopped
 
    Combine flour, baking powder and soda, and salt. set aside.
    In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla
  and egg whites. Mix well. Stir in flour mixture just until combined. stir
  in apples and raisins. pour into sprayed 7x11" pan and bake at 350 F for
  25-30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Strips
 Categories: Cakes
   Servings: 30
 
    3/4 c  Unsalted Butter Or Margarine
      2 c  Flour
    1/4 c  Sugar
      3 tb Sour Cream
    1/2 ts Grated Lemon Rind
           Egg Yolk For Wash
      1 ds Confectioners Sugar (opt)

MMMMM-----------------------------FILLING----------------------------------
      4 x  Med Apples, Peeled   *
      1 tb Raisins
    1/2 c  Sugar
 
  * 4-5 medium Macintosh apples, peeled and thinly sliced.
  ~-------------------------------------------------------------------------
  Work butter into flour with a fork and add sugar, sour cream, and lemon
  rind, kneading to form a dough. Form into a roll, wrap in waxed paper, and
  let rest for 1/2 hour. Cut roll in half. Roll out 1 part to fit a 9"x9"
  pan. Line with apple slices and sprinkle with raisins and sugar. Roll out
  remaining dough and cut into strips to form a lattice pattern on top of the
  apples. Brush with egg yolk, to which a little cold water has been added.
  Bake at 325F for about 20 minutes, until golden brown. Dust with
  confectioners sugar while still warm, if desired, and cut into 1" X 2"
  strips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Strudel
 Categories: Cakes
   Servings: 12
 
    1/2 c  Sugar
    1/3 c  Walnuts;finely chopped
    1/4 c  Raisins
      1 ts Lemon peel
      1 ts Cinnamon
  1 1/2 lb Golden Delicious Apples
      6    Phyllo pastry sheets, thawed
    1/2 c  Butter, melted and cooled
      6    Cinnamon-honey graham cracke

MMMMM-------------------CONFECTIONER'S SUGAR GARNISH------------------------
 
  Heat oven to 400 F. Lightly grease a jelly-roll pan In a large bowl, mix
  sugar, walnuts, raisins, lemon peel and cinnamon. Peel, quarter and core
  apples. Cut into 1/2 inch chunks. Toss with sugar mixture, Put a kitchen
  towel on the work surface with one long side nearest you. Place 1 sheet
  phyllo on towel(keep remaining phyllo covered with plastic wrap to prevent
  drying)Brush entire surface with about 1 tablespoon butter, then sprinkle
  with 1 tablespoon cracker crumbs. Layer 5 more sheets in the same manner,
  brushing each with butter and sprinkling with crumbs. Mound apple mixture
  across side of phyllo nearest you, 1 1/2 inches in from the sides and
  ends.Fold short ends of phyllo over filling. Using towel as a guide, gently
  roll up strudel tightly, enclosing the filling. Lift carefully(On towel)and
  place seam side down on prepared jelly-roll pan. Brush top with butter,.
  Bake 35-40 minutes until golden. Cool in pan on wire rack. Use 2 spatulas
  to transfer to cutting board. To serve, sprinkle with confectioner's sugar.
  Cut into 1-inch-thick slices. Makes 12 servings. Formatted for MM7 by Marge
  Nemeth-GNFK05B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Swirl Cake
 Categories: Cakes
   Servings: 12
 
      2 c  Apples
      3 tb Sugar
      1 ts Cinnamon
      2 c  Sugar
      1 c  Cooking Oil
      4    Eggs
    1/4 c  Orange Juice
      2 ts Vanilla
      3 c  Sifted Flour
      1 tb Baking Powder
    1/2 ts Salt
 
  Peel, core, and chop apples into small pieces.  Mix together with 3
  tablespoons sugar and cinnamon.  Set aside.  In large bowl, combine sugar
  and cooking oil; beat.  Add eggs, orange juice, and vanilla. Sift together
  flour, baking powder, and salt; add to creamed mixture. Beat until smooth.
  Pour one third batter into greased and floured 12 cup bundt pan alternating
  with one half apple mixture.  Repeat.  End with layer of batter on top.
  Bake at 325F for 60 minutes or until cake tests done. Cool in pan 10 to 15
  minutes; turn out on wire rack or serving plate to complete cooling.
  Sprinkle with confectioners sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple-Almond Coffee Cake
 Categories: Cakes
   Servings:  1
 
      2    Apples; large, peeled, core
           -, chopped
    1/2 c  Brown sugar
    1/2 c  Almonds; chopped
    1/2 c  Raisins; yellow
      1    Egg
    1/3 c  Butter or margarine; melted
      1 ts Vanilla
      1 c  Flour; unbleached
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Allspice
    1/2 ts Cardamom; ground
    1/4 ts Salt
 
  Toss apples with sugar, almonds and raisins. Beat eggs with butter and
  vanilla and stir into apple mixture. Combine flour, baking soda cinnamon,
  allspice, cardamom and salt in a separate bowl. Stir dry ingredients into
  apple mixture only enough to moisten all ingredients. Spoon into a greased
  8" baking dish and bake in a preheated 350 degree oven for about 45
  minutes. Cool slightly before cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple-Peanut Cake
 Categories: Cakes
   Servings:  9
 
    1/4 c  Butter or margarine
    1/4 c  Peanut butter
      1 c  Sugar
      1    Egg
  1 1/4 c  Flour,sifted
      1 ts Baking soda
      1 ts Salt
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Cloves
      1 c  Applesauce
 
  1. Preheat oven to 350'F.
  
  2. Cream together butter, peanut butter, and sugar. Add egg and beat well.
  Sift dry ingredients together and add alternately with applesauce to
  creamed mixture. Pour into greased waxed-paper-lined 8x8x2" pan. Bake in
  preheated oven 40 minutes, or until done. Cool 5-10 minutes, remove from
  pan to rack, and cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cake (Ob'l Dunkes Kucka)
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      1 c  Applesauce, Unsweetened
    1/2 c  Butter
      1 c  Brown Sugar, Light
      1 ts Soda
      1 ts Cinnamon
      2 c  Flour
    1/2 ts Cloves
    1/2 ts Nutmeg
      1 c  Raisins
    1/4 ts Salt
 
  Mix butter, sugar, salt and spices.  Add flour and applesauce in which soda
  has been dissolved.  Add the raisins.  Pour into an oblong, well-greased
  pan and bake at 350F about 35 minutes. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cake
 Categories: Cakes, Syd's book
   Servings:  1
 
    1/2 c  Soft Shortening
      1 lg Egg
      2 c  Sugar
  1 1/2 c  Applesauce
  2 1/2 c  Sifted Flour
  1 1/2 ts Baking Soda
  1 1/2 ts Salt
    3/4 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Allspice
 
  Mix shortening, sugar and egg.  Add the applesauce.  Mix flour with spices.
  Add to applesauce mixture.  Stir in 1/2 cup chopped nuts.  Add 1 cup
  raisins.  Pour into oblong cake pan.  Bake in a 350F oven for 45 to 50
  minutes.  If you use a square dish bake for 35 to 40 minutes.  If deeper
  bake longer.  Test for doneness with a toothpick.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Walnut Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Whole wheat pastry flour
      2 ts Baking powder
    1/2 ts Cinnamon
    1/4 ts Cloves
    2/3 c  Walnuts; finely chopped
    1/2 c  Butter or margarine; soften
           -d
    1/2 c  Honey
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Applesauce
 
  Combine flour, baking powder, cinnamon and cloves in a mixing bowl; then
  stir in nuts and mix well. Cream butter with honey; then beat in eggs and
  stir in vanilla and applesauce to mix well. Combine in a separate bowl the
  two sets of ingredients and mix well. Pour into a buttered 8 or 9" square
  pan and bake in a 350 degree oven for about one hour. Cool slightly before
  cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cake
 Categories: Cakes
   Servings:  6
 
      3 c  Sifted flour
      2 c  Chopped raisins
      2 ts Baking soda
      1 c  Chopped dates (optional)
    1/4 ts Salt
    1/2 c  Shortening
      2 ts Cinnamon
    3/4 c  Firmly packed brown sugar
  1 1/2 ts Cloves
      2    Eggs, well beaten
      2 c  Chopped nuts
      2 c  Thick applesauce
    1/4 ts Nutmeg
 
  Mix and sift flour, soda, salt and spices;  mix about 1/2 cup with nuts and
  fruits.  Cream shortening until soft and smooth;  gradually add sugar,
  creaming until fluffy, then beat in eggs.  Add flour mixture alternately
  with applesauce, beating well after each addition;  beat in fruit-nut
  mixture.  Turn into greased loaf pans and bake in moderately slow oven
  (325) about 1 hour.  Nuts and dates may be omitted, if desired.
  
  Yield:
  
  2 small loaves 6 x 3 inches or 1 large loaf, 11 x 3 x 3 inches.
  
  This cake will keep moist for several days if stored in closely covered
  cake box.
  
  From: America's Cook Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cake
 Categories: Cakes, Kids
   Servings:  6
 
    2/3 c  Margarine, melted
      1 c  Sugar (less than 1 cup if
           -using sweetened applesauce;
           Check the label!)
      2 c  Flour (white or half white,
           -and half whole wheat)
  1 1/2 c  Unsweetened applesauce-hot
      2 ts Baking soda
      1    Heaping tsp cinnamon
      1 c  Raisins
      1 c  Nuts
      2 tb Wheat germ (opt)
 
  Pour melted shortening into _hot_ applesauce. Add sugar. Sift in flour,
  baking soda, and cinnamon. Add raisins, nuts and wheat germ. Bake in a
  greased 9x13 pan at 375 F for 1 hour or in two 8 inch pans for 25 minutes
  and have one to freeze. Good while still warm topped with powdered sugar or
  whipped cream.
  
  Hint: When cutting cake, let one child cut and the other have the first
  chjoice. You'll be delighted how fairly this works.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce-Raisin Squares
 Categories: Cakes
   Servings: 25
 
      1    Egg
    1/4 c  Vegetable oil
    1/2 c  Low-fat plain yogurt or
           1/2 tb lemon juice in milk
    3/4 c  Brown sugar
      1 c  Applesauce
      1 ts Vanilla
      1 ts Grated lemon rind (or orange
    1/2 c  Raisins
      1 c  Whole-wheat flour
    1/2 c  Natural bran
      1 ts Baking powder
      2 ts Cinnamon
      1 ts Ginger
    1/4 ts Ground nutmeg
    1/3 c  Sliced almonds, optional
 
  In large mixing bowl, beat egg; add oil, yogurt, brown sugar, applesauce,
  vanilla and lemon/orange rind; mix well.
  
  In another bowl, stir together raisins, flour, bran, baking powder,
  cinnamon, ginger and nutmeg; add to wet ingredients and mix only until
  combined.
  
  Turn into lightly greased (or wax-paper lined) 8" square cake pan. Lightly
  press almonds into top of batter.  Bake in 350 F oven for 45 min or until
  tester inserted in center comes out clean.  (Squares will be moist.) Let
  cool, then cut into squares.  Makes 25 small squares 1 1/2 inch.
  
  Per square: 88 cal, 3 g fat, 11 mg cholesterol, 10 mg sodium, 2 g protein,
  14 g carbohydrate 1 1/2 fruit choice, 1/2 fat
  
  Source:   The Lighthearted Cookbook by Anne Lindsay 1988 Heart and Stroke
  Foundation of Ontario Shared and tested by Elizabeth Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cake Baked in a Jar
 Categories: Cakes
   Servings:  6
 
    2/3 c  Shortening
  2 2/3 c  Sugar
      4    Eggs
      2 c  Applesauce
    2/3 c  Water
  3 1/3 c  All-purpose flour, sifted
    1/2 ts Baking powder
      2 ts Baking soda
  1 1/2 ts Salt
      1 ts Cinnamon
      2 ts Ground cloves
    2/3 c  Nuts, chopped (optional)
 
  Preheat oven to 325-degrees. Sterilize 5 straight-sided Ball Quilted
  Crystal (#14400-81400) canning jars, lids and rings by boiling them for 15
  minutes. Keep the lids and rings in the water until you're ready to use
  them. Remove the jars from the water and place them on a clean dish towel
  to air-dry (up, not upside down). When the jars are cool enough to handle,
  grease the insides with shortening (DO NOT use butter, margarine, PAM or
  Baker's Secret); set aside.
  
  Sift together the flour, baking powder, baking soda, salt, cinnamon and
  cloves; set aside.
  
  Cream together the shortening and sugar. Beat in the eggs, one at a time
  until the mixture is light and fluffy. Add the applesauce and water. Blend
  the dry ingredients into the applesauce mixture. Fold in the nuts.; set
  aside. Fill well greased jars half full. Place the jars onto a cookie sheet
  or they'll tip over.
  
  Bake for 35 minutes or until a cake tester comes out clean. like you would
  any canned goods.
  
  The method for making the cakes is the same--no matter which recipe you
  use. The only difference will be the ingredients (of course), the amount of
  jars needed and the baking times- -that's all, everything else is the same.
  Don't limit yourself to the recipes I'm giving you--use your favorite
  quick-bread recipe. I plan on trying the Carrot Cake recipe I posted.
  
  Linda/BDT Burbank, CA (USA)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cake
 Categories: Cakes, Osg
   Servings:  1
 
      3 c  Applesauce; unsweetened
      1 ts Baking soda
      2 c  Sugar
      1 c  Raisins
      2 tb Lard
  1 1/2 ts Cinnamon
      1 ts Cloves
    1/2 ts Nutmeg
    1/2 ts Ginger
      3 c  Flour; sifted
 
  Dissolve soda in applesauce. Cream lard and sugar. Add applesauce, then dry
  ingredients. Bake in layer pans in moderate oven about 45 minutes. Note:
  Moderate oven is 350 - 400 F. Source: Mrs. Harmon Wright, Salem Grange,
  Auglaize County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cake
 Categories: Cakes, Osg
   Servings:  1
 
  1 1/2 c  Applesauce
      1 c  Sugar
      2 c  Flour
      1 c  Raisins; seedless
    1/2 c  Butter
      1 tb Water; hot
      2 ts Baking soda
      1 ts Essence of mixed spices
 
  Make applesauce as for table use, strained and sweetened. Bake in loaf.
  Note: Combine ingredients. Turn into greased and floured loaf pan. Bake at
  350 F. Source: Mrs. Marie Knott, Vermillion Grange, Erie County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Amaretto Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Almonds; sliced
      1 c  Coconut; flaked, toasted
    1/3 c  Brown sugar; packed
      3 ts Butter, softened
  1 3/4 c  Flour
      1 ts Baking soda
    1/4 ts Salt
    1/2 c  Butter
    3/4 c  Brown sugar; packed
      3    Eggs
    1/2 c  Apricot preserves
    1/4 c  Sour cream
    1/4 c  Amaretto
    2/3 c  Dried apricots; snipped
 
  Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over sides.
  Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press into bottom
  of dish. Set aside. Stir together flour, baking soda and salt. Beat 1/2 cup
  butter. Add 3/4 cup brown sugar and beat until fluffy. Add eggs, preserves
  and sour cream. Beat well. Add flour mixture and Amaretto, alternately, to
  beaten mixture, beating well after each addition. Fold in apricots.
  Transfer batter to prepared dish. Micro cook, uncovered, on 50 % power
  (medium) for 12 minutes, giving dish a quarter turn every 5 minutes. To
  test for doneness, scratch the slightly wet surface with a wooden
  toothpick. The cake should be cooked underneath. If not done, cook on 100 %
  (high) for 30 seconds to 2 minutes or until done. Cool on rack for 5
  minutes. Invert and cool on a platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Crumbcake
 Categories: Cakes
   Servings:  8
 
MMMMM---------------------------CAKE BATTER--------------------------------
    1/2 c  Unsalted butter; softened
    3/4 c  Sugar
      1    Egg
      3    Egg yolks
      1 ts Vanilla extract
  1 1/4 c  All-purpose flour
      1 ts Baking powder
     12 md Apricots

MMMMM--------------------------CRUMB TOPPING-------------------------------
  1 1/4 c  All-purpose flour
    1/2 c  Sugar
    1/4 ts Cinnamon
    1/2 c  Unsalted butter; melted
 
  Use this recipe with peaches, sour cherries or pineapple with equally good
  results.
  
  CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep
  cake pan and line the bottom with a disk of parchment or wax paper. In a
  large mixer bowl, beat the butter and sugar until soft and light. Add the
  egg and continue beating until light. Add the yolks one at a time, beating
  well between each addition. Beat in the vanilla. Sift together the flour
  and baking powder and stir into the batter. Spread the batter evenly in the
  prepared pan. Rinse and halve the apricots. Remove the pits with the bowl
  of a small spoon if they resist. Arrange the apricot halves cut-side up on
  the batter in concentric rows, overlapping slightly, leaving a margin of
  about 1-inch around the edge. Don't be concerned if the apricots mound
  slightly in the center of the cake; the top will even out as the cake
  bakes.
  
  CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl.
  Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by
  hand. Scatter the crumbs over the apricots and the edge of the batter as
  evenly as possible. Bake the cake 1 hour until a knife inserted in the
  center comes out clean. Cool the cake in the pan for about 15 minutes and
  invert a plate on it. Invert onto the plate and lift off the pan. Peel off
  the paper and invert a rack on the cake. Invert cake onto the rack, remove
  the plate and cool.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Cream Filling (The Art of Fine Baking, 1961)
 Categories: Cakes
   Servings:  1
 
    1/3 c  Sherry
      2 tb Flour
    2/3 c  Apricot jam, strained
    1/2 ts Lemon rind, grated
      3 tb Lemon juice
      3 tb Orange juice
      3    Egg yolks
 
  Servings: 1
  
  Add sherry to flour.  Mix until smooth.  Add apricot jam, lemon rind and
  juice, and orange juice.  Stir until smooth.  Place in a heavy saucepan.
  Cook over low heat, stirring constantly until thick.
  
  Stir a few tablespoons of hot sauce into egg yolks.  Then pour egg yolks
  into remaining hot mixture, continuing to stir.  Cook and stir a few more
  minutes, being careful not to boil, until cream is smooth and thick.
  
  From "The Art of Fine Baking" by Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Gold Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare 1/2 the recipe for gold cake.  Line well-oiled shallow pan with 1
  cup of well-drained, cooked, and sweetened dried apricots. Pour cake batter
  over apricots.  Bake in moderate oven (375 F) 30 minutes. Serve hot with
  apricot sauce. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arabian Ribbon Cake
 Categories: Cakes, Osg
   Servings:  1
 
      3 c  Flour; sifted
      3 ts Baking powder
      1 ts Salt
    2/3 c  Butter
  1 1/2 c  Sugar
      3 ea Egg yolks; well beaten
      1 c  Milk
      3 ea Egg whites; stiffly beaten
           To second half add:
    1/2 ts Cinnamon
    1/4 ts Cloves
    1/2 ts Mace
    1/2 ts Nutmeg
      3 ts Molasses; dark
 
  Sift flour once. Measure, add baking powder and salt. Sift together 3
  times. Cream butter thoroughly. Add sugar gradually and cream together
  until light and fluffy. Add egg yolks, beat well. Add flour alternately
  with milk, a small amount at a time, beating after each addition until
  smooth. Fold in egg whites. Fill one 9 inch layer pan. To remaining
  mixture, add spices. Turn mixture into 2 greased 9 inch layer pans and bake
  in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Mrs. T. H.
  Saffell, Captina Grange, Belmont County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arkansas River Apple Cakes
 Categories: Cakes
   Servings: 20
 
      2 c  Whole-wheat flour
    1/3 c  Dry milk powder
      1 tb Baking powder
      1 ts Baking soda
      1 ts Salt
    1/2 ts Ground cinnamon
      3    Eggs
           * Vegetable oil
      2 tb Honey
      2    Med. apples, grated
  1 1/2 c  Water, approximately
      1    1 lb carton plain yogurt
      1 lb Jar applesauce
 
  Source: FOODday, July 9, '91 From: Valerie Whittle Makes about 20 5-inch
  pancakes
  
  Combine whole-wheat flour, milk powder, baking powder, baking soda, salt
  and cinnamon in large bowl.  Add eggs, 3 T oil, honey, apples and 1 1/2
  cups water, mixing thoroughly.  Batter should be runny, the consistency of
  warm honey.  Add additional water if necessary.
  
  Place griddle or skillet over medium heat.  When water dropped onto surface
  sizzles, brush surface with oil.  Using 1/4 cup batter for each pancake,
  pour onto surface far enough apart so pancakes do not touch. Brown pancakes
  on 1 side.  When bubbles appear on uncooked surface, turn pancakes and
  brown on second side.  Serve topped with yogurt and applesauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aunt Hannah's Lebkuchen
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      4    Eggs
      1 lb Brown Sugar
  1 1/2 c  Flour
      1 ts Baking Powder
      1 ts Cinnamon
    1/2 ts Cloves
    3/4 c  Raisins
    3/4 c  Nuts, Chopped
    3/4 c  Wine
           * Or:
    3/4 c  Coffee
 
  Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times,
  add the baking powder and sift into the egg mixture alternately with the
  wine (or substituted coffee). Mix nuts and raisins together and sprinkle
  with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in
  flat, greased pans and bake at 400F about 15 minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Austrian Cheesecake
 Categories: Cakes, Cheese, Desserts
   Servings: 10
 
MMMMM------------------------------CRUST-----------------------------------
           Shortbread

MMMMM----------------------------CHEESECAKE---------------------------------
      2 c  Cottage or Farmer Cheese
    1/2 c  Sugar; Granulated
      5    Eggs; Large, Separated
    1/2 c  Milk
    1/2 ts Lemon Rind; Grated
      1 ts Vanilla Extract
    3/4 c  Unbleached Flour; Sifted
    1/4 c  Confectioners' Sugar
      3 tb Golden Raisins;FinelyChopped
 
  Preheat the oven to 300 degrees F.  Press the cheese through a sieve.  In a
  large mixing bowl, beat together the cheese and sugar until light.  Add the
  egg yolks, one at a time, beating well after each addition, then add the
  milk, lemon rind, and vanilla.  Stir in the flour and blend until smooth.
  In another large mixing bowl, beat the egg whites until they form soft
  peaks, then gradually add the confectioners' sugar beating until they form
  stiff peaks.  Fold the whites into the cheese mixture.  Gently stir in the
  raisin bits, then pour the mixture into the prepared crust.  Bake for 55
  minutes or until the center appears firm.  Let the cake cool in the oven
  for 15 minutes, then allow to cool to room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baby Ruth Layer Cake
 Categories: Cakes
   Servings: 10
 
MMMMM-----------------------------CAKE MIX----------------------------------
      8    Baby Ruth bars, 1.9oz, cutup
      4 tb Peanut butter, chunky
      6 tb Evaporated milk
      2 c  Flour, unsifted
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 c  Butter, softened
  1 1/4 c  Sugar
      2    Eggs
    1/2 ts Vanilla
      1 c  Buttermilk

MMMMM------------------------FILLING & TOPPING-----------------------------
      6    Baby Ruth Bars, 1.9oz, cutup
      2    Egg yolks
      1 c  Evaporated milk
      1 c  Sugar
    1/2 c  Butter
      1 c  Coconut, flaked
      8 tb Peanuts, coarsely chopped

MMMMM-------------------------WHIPPED TOPPING------------------------------
      1 c  Heavy cream
      1    Egg white, stiffly beaten
  2 1/2 tb Powdered sugar, sifted
    3/4 ts Vanilla
 
  Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top
  of a double boiler; heat and stir until melted and blended. Cool. Combine
  flour, baking soda, and baking powder in a bowl; mix well. Cream butter and
  sugar thoroughly; add well beaten eggs and beat until light and fluffy.
  Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients
  alternately with the buttermilk, blending on low speed after each addition,
  only until blended. Pour into 2 buttered and floured 9" round layer pans
  and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack
  for 10 minutes. Turn out and finish cooling on rack.
   Baby Ruth Filling & Topping: Melt candy bars in top of double boiler.
  Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook
  and stir until thickened, over medium heat, about 10 minutes. Remove from
  heat and blend in melted candy bars, coconut and peanuts. Cool, then beat
  vigorously with wooden spoon.
   Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white,
  powdered sugar and vanilla.
   Assembly: Spread cooled filling between layers and on top of cake. Spread
  whipped topping on the sides of the cake. Cut carefully with a sharp knife.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacardi (R) Rum Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Chopped pecans or walnuts
      1 pk Yellow cake mix
      1 pk JELL-O vanilla pudding
      4    Eggs
    1/2 c  Cold water
    1/2 c  WESSON (R) OIL
    1/2 c  BACARDI (R) dark rum
    1/4 lb Butter
    1/4 c  Water
      1 c  Granulated sugar
    1/2 c  BACARDI (R) dark rum
 
  1>. Preheat oven to 325*F Grease and flour 10" tube or 12-cup BUNDT (R)
  pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4 eggs,
  water, oil and 1/2 cup rum together. Pour batter over nuts. Bake 1 hour.
  Cool. Invert over serving plate. Prick top. Drizzle and smooth glaze evenly
  over top and sides. Allow cake to absorb glaze. Repeat until glaxe is used
  up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5
  minutes, stirring constantly. Remove from heat. Stir in rum.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacardi Rum Cake
 Categories: Cakes, Alcohol
   Servings:  1
 
      1 c  Pecans or walnuts, chopped
      1    Package, yellow cake mix (2
           -layer size)
      1    Jello instant vanilla puddin
           -g mix (4 serving)
      4    Eggs
    1/4 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Bacardi dark rum
           Glaze
    1/4 lb Butter
    1/4 c  Water
    1/2 c  Bacardi dark rum
      1 c  Granulated sugar
 
  Fat grams    per serving:              Approx. Cook Time: 60mn Preheat oven
  to 325F.  Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts
  over bottom of pan.  Mix all cake ingredients together. Pour batter over
  nuts.  Bake 1 hour.  Cool. Invert on serving plate. Prick top. Drizzle and
  smooth glaze evenly over top and sides. Repeat until glaze is all used up.
  Glaze: Melt butter in saucepan, stir in water and sugar.  Boil 5 minutes,
  stirring occasionally.  Remove from heat.  Stir in Rum
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacardi Rum Chocolate Cake
 Categories: Cakes, Alcohol
   Servings:  1
 
      1    Package chocolate cake mix (
           -2 layer size)
      1    Jell-o chocolate instant pud
           -ding mix (4 serving)
      4    Eggs
    1/2 c  Bacardi dark rum
    1/4 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Slivered almonds, optional
           Filling
  1 1/2 c  Cold milk
    1/4 c  Bacardi dark rum
      1    Jell-o chocolate instant pud
           -ding mix (4 serving)
      1    Dream whip topping mix
 
  Fat grams    per serving:              Approx. Cook Time: 30mn Preheat oven
  350F.  Grease and flour 2 - 9 inch layer cake pans. Combine all cake
  ingredients together in a large bowl. Blend well, then beat at medium speed
  for 2 minutes.  Turn into prepared pans/ Bake for 30 minutes or until cake
  tests done.  Do not underbake. Cool in pans for 10 minutes. Remove from
  pans, finish cooling on racks. Split layers horzontally. Spread one cup
  filling between each layer and over top of cake. Stack. Keep cake well
  chilled.  Serve cold. Filling: Combine milk, rum, pudding mix and topping
  mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until
  light anf fluffy. Makes 4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacardi Rum Pina Colada Cake
 Categories: Cakes, Alcohol
   Servings:  1
 
      1    White cake mix (2 layer size
           -)
      1    Coconut cream or vanilla ins
           -tant pudding (4 serv)
      1    Eggs
    1/4 c  Water
    1/4 c  Wesson oil
      1 c  Flaked coconut
    1/3 c  Bacardi dark rum
           Frosting
      1    Coconut cream or vanilla ins
           -tant pudding (4 serv)
    1/3 c  Bacardi dark rum
      1    Can crushed pineapple (in ju
           -ice)
      1    Container frozen whipped top
           -ping, thawed
 
  Blend all ingredients except coconut in large mixer bowl.  Beat 4 minutes
  at medium speed of electric mixer.  Pour into two greased and floured 9
  ~inch layer cake pans.  Bake at 350F for 25 -30 minutes or until cake
  springs  back when lightly pressed.  Do not underbake. Cool in pans for 15
  minutes; remove and coll on racks.  Fill and frost; sprinkle with coconut.
  Chill.  Refrigerate leftover cake. Frosting: Combine all ingredients except
  whipped topping in a bowl; beat until well blended. Fold in thawed whipped
  topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bailey's Irish Cream Cake
 Categories: Cakes, Alcohol
   Servings:  1
 
 18 1/4 oz Pkg. yellow cake mix
      4 oz Instant chocolate pudding
    3/4 c  Oil
    1/8 c  Water
    1/4 c  Vodka
    3/8 c  Bailey's Irish Cream
      4    Eggs
 
  Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl.
  Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at
  350~F 40 to 50 minutes or until done. Remove from pan and cool completely.
  Mix a glaze of Bailey's and powdered sugar to a thick consistency and
  drizzle over cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baltimore Peach Cake
 Categories: Cakes
   Servings:  6
 
      1 tb Butter, Softened
      1 c  Sugar
  2 1/2 c  Flour
      3 ts Baking Powder
  1 1/2 c  Milk
    3/4 c  Sugar, Mixed With...
      2 ts Cinnamon
      5    Large Peaches, Peeled/Sliced
      2 tb Butter, Melted
 
  Preheat oven to 350F. With electric mixer, blend first five ingredients.
  Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8"
  cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base.
  Arrange peach slices by rows on top of base. Sprinkle with remainder of
  cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30
  minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baltimore Peach Cake
 Categories: Cakes
   Servings:  6
 
      1    Pkge active dry yeast
    1/4 c  Very warm water
    1/2 c  Margarine or butter,
           -softened
    1/2 c  Sugar
      3    Eggs
  2 1/2 c  Sifted flour
    1/2 ts Salt
    1/4 c  Milk
           PEACH TOPPING:
      3 c  Canned sliced peaches, well
           -drained
    1/2 c  Brown sugar
      1 ts Ground cinnamon
      3 tb Margarine or butter, melted
 
  Sprinkle the yeast into the very warm water and stir to dissolve.
  Thoroughly cream the margarine with the sugar in a large electric mier
  bowl.  Add the yeast mixture, the eggs, flour, salt, and milk.  Beat at
  medium speed until blended, about 45 minutes.  Spread in a well-greased 9
  inch square pan.
  
  Arrange the sliced peaches on top of the batter.  Combine the brown sugar
  and cinnamon and sprinkle over the peaches.  Sprinkle the melted margarine
  over the top.  Cover and let rise in a warm place, free from drafts, until
  doubled in bulk, about 1 hour.
  
  Bake in a preheated 375 degree oven for about 30 minutes.  Turn out of the
  pan and cool on a wire rack.
  
  From The Baltimore Sun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Butterfinger Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
  2 1/4 c  Cake flour
      1 ts Baking powder
    1/2 ts Salt
   1/16 c  (1 stick) unsalted butter,
           Room temperature
  1 1/2 c  Sugar
      3 lg Eggs
      1 tb Dark rum
      1 ts Vanilla extract
    3/4 c  Sour cream
      1 ts Baking soda
      2 c  Mashed ripe bananas (about
           5)
  1 1/2 c  Chopped Butterfinger bars
           (about 6 oz.)

MMMMM------------------------------GLAZE-----------------------------------
    2/3 c  Whipping cream
      7 tb Unsalted butter, cut into
           Large pieces
      1 tb Light corn syrup
     14 oz Semisweet chocolate, chopped
      2 ts Dark rum
      1 ts Vanilla extract
  1 3/4 c  Chopped Butterfinger bars
           (about 7-1/2 oz)
 
  FOR CAKE: Position rack in top third of oven; preheat to 350-degree F.
  Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides.  Line
  bottoms with waxed paper rounds.  Butter and flour paper.
  
  Sift flour, baking powder and salt into medium bowl.  Using electric mixer,
  beat butter in large bowl until fluffy.  Gradually add sugar and beat 2
  minutes.  Add eggs 1 at a time, beating well after each addition. Beat in
  dark rum and vanilla extract.  Combine sour cream and baking soda in medium
  bowl.  Add mashed bananas to sour cream mixture and stir until well
  blended.  Add dry ingredients to butter mixture alternately with banana
  mixture, beginning and ending with dry ingredients.  Stir in chopped
  Butterfinger bars.
  
  Divide batter between prepared pans.  Bake until center of cake feels firm
  and tester inserted into center comes out clean, about 30 minutes.  Cool in
  pans on rack 10 minutes.  Run small knife around sides of cakes to loosen.
  Turn out cakes onto racks and cook.  Peel off waxed paper.  (Can be
  prepared 1 day ahead.  Wrap cakes tightly and store at room temperature.)
  
  FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan.
  Bring to simmer over medium heat, stirring unti butter melts.  Remove from
  heat; add chocolate and stir until melted and smooth.  Stir in rum and
  vanilla.  Pour glaze into small bowl.  Cover and refrigerate just until
  cool and thick, stirring occasionally, about 40 minutes.
  
  Transfer 1 cake layer to platter.  Slide waxed paper strips under edges of
  cake.  Stir glaze until smooth.  Spread 1 cup glaze evenly over top of cake
  layer.  Top with second cake layer.  Spread remaining glaze over top and
  sides of cake.  Cover top and sides of cake with chopped Butterfinger bars.
  Remove paper strips.  (Can be made 2 days ahead.  Cover cake and store at
  room temperature.)
  
  SOURCE: BON APPETIT, June '93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Butter, softened
      2 c  Sugar
      2    Eggs, room temperature
    3/4 c  Milk
      3 c  Flour
      2 ts Baking powder
  1 1/2 c  Bananas, ripe, mashed
    1/4 lb Butter or margarine, softene
      8 oz Cream cheese, softened
     16 oz Sugar, confectioners
      2 ts Vanilla
 
  Cream butter and sugar.  Add eggs.  Mix.  Combine flour and baking soda.
  Add to butter/sugar mixture alternating with milk --beginning and ending
  with flour mixture.  Fold in mashed bananas.  Pour into 3 greased and
  floured 9-inch round cake pans.  Bake (in preheated oven) at 350 for 25-35
  minutes (or until cake springs back when lightly touched).  Cool and frost
  between layers and sides with cream cheese frosting.
  
  FROSTING:  Combine and spread on cooledcake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Cake
 Categories: Cakes, Osg
   Servings:  1
 
  1 1/4 c  Sugar
    1/2 c  Butter
      2 ea Eggs
      2 ea Bananas
      1 ts Vanilla
      1 c  Milk; sour
      2 c  Flour
      1 ts Baking soda
      1 ts Baking powder
 
  Cream sugar and butter together. Add eggs and bananas. Stir about 5
  minutes. Add sour milk. Sift dry ingredients and beat well. Add flavor.
  Bake in layer pans. Note: Time or temp not given. Assume a moderate 350 F.
  oven. Source: Mrs. O. A. Bowers, Denmark Grange, Ashtabula County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Chocolate Pudding Cake
 Categories: Cakes, Chocolate, Low-cal
   Servings:  6
 
    3/4 c  Cake flour
    1/3 c  Nonfat dry milk powder
      1    Env. (4 svgs) low cal
           -chocolate pudding mix
      1 ts Baking powder
      4    Eggs, separated
      1 tb Lemon juice
      2 tb Sugar
    1/2 c  Evap skim milk
    1/2 ts Vanilla
      1 ds Salt
    1/2 c  Thawed cool whip (or use my
           -mock cool whip recipe)
      2 md Bananas
 
  From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo
  Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories,
  per serving. Designed for Week 4 or later.
  
  1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray
  sides with Pam.
  
  2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking
  powder; set aside.
  
  3. In large mixing bowl, combine egg yolks and sugar; using electric mixer,
  beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture
  and milk; add vanilla. Beat a med-high til mixture is combined.
  
  4. In separate bowl, using clean beaters, beat egg whites with salt til
  stiff peaks form. Gently stir 1/4 of beaten egg whites into batter;
  carefully fold in remaining egg whites.
  
  5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out
  clean.
  
  6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
  
  7. Remove wax paper from cooled cake; transfer cake to serving platter and
  spread top with Cool Whip. Peel and slice bananas; transfer slices to small
  bowl, add lemon juice, and toss gently. Decoratively arrange banana slices
  over whipped topping. To serve, cut cake into 8 equal pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Chocolate Cake
 Categories: Cakes
   Servings: 12
 
      6 tb Butter
    3/4 c  Sugar
    3/4 c  Molasses
      3    Eggs
  2 1/2 c  Mashed overripe bananas
  2 3/4 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Vanilla extract
      1 c  Chocolate chips
 
  PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add
  to the molasses and mix until combined. Add the eggs, then mix in the
  bananas. Mix in the flour, baking soda, salt and extract until smooth, then
  fold in the chocolate chips. Place the batter in a buttered and floured
  9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack,
  cut it in half to form 2 layers, frost with your favorite chocolate
  frosting and serve.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Layer Cake
 Categories: Cakes
   Servings:  1
 
  2 1/2 c  Cake flour
      2    Eggs
    1/4 c  Buttermilk
      1 ts Vanilla
      1 ts Baking soda
    1/2 ts Baking powder
    3/4 c  Butter or shortening
  1 1/4 c  Bananas; ripe *
  1 1/2 c  Sugar
 
  * Force bananas through potato ricer before measuring. Grease two 9" cakes
  pans, then dust lightly with flour. Sift flour once, then measure and sift
  again with soda and baking powder. Cream butter, add sugar and cream
  together until light and fluffy. Add the whole eggs, beating well after
  each addition of each. Add buttermilk and vanilla to bananas. Add,
  alternately, the flour and banana mixture to butter mixture, beginning and
  ending with the dry ingredients. Beat until smooth and well blended. Do not
  overmix. Divide, evenly, into cake pans. Bake in preheated 375 degree oven
  for 25 to 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Nut Cheesecake
 Categories: Cakes, Desserts
   Servings: 10
 
      1 c  Chocolate Wafer Crumbs
     16 oz Cream Cheese; Softened
    1/2 c  Ripe bananas; mashed
    1/4 c  Walnuts; chopped
      1 tb Margarine
    1/4 c  Margarine; Melted
    1/2 c  Sugar
      2    Large Eggs
    1/3 c  Milk Chocolate Chips
      2 tb Water
 
  Combine crumbs and margarine; press onto the bottom of a 9-inch springform
  pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and
  banana, mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Stir in walnuts, pour
  over crust.  Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool
  before removing rim pf pan. Melt chocolate pieces and margarine with water
  over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
  
  Downloaded from Prodigy and shared by Judi M. Phelps - The San Jose Kid
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Passover Sponge Cake
 Categories: Cakes
   Servings:  8
 
      7    Eggs
      1 c  Sugar
    3/4 c  Cake Meal
    1/2 ts Salt
    1/4 c  Potato Starch
      1 c  Chopped Walnuts
      1 c  Mashed Bananas (2 ripe)
    1/2 ts Vanilla
 
  Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip
  egg whites until stiff (in different bowl).  Add cake meal, potato starch
  and salt to yolk mixture. Fold in egg whites into this mixture. Add
  flavoring fold in gently.  Bake at 325F. for an hour --more or less--. Use
  an angle food cake pan.  Cool upside down for about 30 minutes or until
  cooled. Cut in half with knife.  Ice with real whipped cream or cool whip.
  Top with bananas and a few walnuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Shortcake
 Categories: Cakes
   Servings:  1
 
    1/2    To 1 ripe banana
      1 ts To 2 ts lemon juice OR a
           -pinch of unbuffered,
           -corn-free vitamin C
           Crystals, to taste, optional
      2 sl Buckwheat Banana Bread (see
           -recipe)
 
  Servings: 1
  
  This Banana Shortcake makes a satisfying, whole breakfast - it's not a
  dessert shortcake.  Because the Banana Bread is made in advance - and
  probably frozen - the shortcake is quick and easy to put together.  I
  (Marjorie Hurt Jones) sometimes serve it for "normal eating" house guests
  who devour every last crumb!
  
  Directions:
  
  Mash banana with a fork; whip until light and frothy.  If you enjoy a
  little tang, add the lemon juice or the pinch of the vit C.  Toast the
  bread lightly either in a toasster oven or in a dry frypan - homemade
  quickbreads don't do well in a traditional pop-up toasster.
  
  To assemble: Lay toasted bread on a plate; top with a dollop of masshed
  banana.
  
  Note:  If your Banana Bread is frozen be sure to take it out the evening
  before you want it for breakfast.  Use a serrated bread knife for slicing.
  
  From "The Yeast Connection Cookbook" by William G Crook, MD & Marjorie Hurt
  Jones, RN
  
  Courtesy of Theresa Merkling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Spice Cake
 Categories: Cakes
   Servings:  6
 
  2 1/4    Sifted cake flour
  1 1/4 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Soda
    1/2 ts Salt
    1/8 ts Cloves
  1 1/4 ts Cinnamon
    1/2 ts Nutmeg
           Add and beat 2 minutes
    1/2 c  Shortening
    1/2 c  Mashed bananas (1/3 - 1/2 C)
      2    Eggs
           Add and 1 minute
      1 c  Mashed bananas
      1 ts Vanilla
           Bake in 2 - 8 inch round
           -pans
    375    For 25 minutes
 
  Sift in large bowl:
  
  Frost with Banana Butter Frosting
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Spice Cake
 Categories: Cakes, Low-cal
   Servings: 10
 
    1/3 c  Butter, softened
      1 c  Granulated sugar
      1    Egg and egg white
    1/3 c  Low fat yogurt
      1 ts Vanilla
      2 c  Sifted cake and pastry flour
      2 ts Baking powder
    3/4 ts Cinnamon
    1/2 ts Baking soda
           Pinch EACH, nutmeg,
           -allspice, and salt
      1 c  Mashed bananas
      1 tb Icing sugar
 
  Cream butter with sugar.  Beat in egg and egg white, one at a time,beating
  well after each additions; add yogurt and vanilla. Stir together flour,
  baking powder, cinnamon, baking soda, nutmeg, allspice and salt; fold into
  egg mixture elternately with bananas. Spoon into greased 6 cupp Bundt pan,
  spreading higher at edges, or 8 inch springform pan. Bake in 350 F oven for
  35-40 minutes or until cake springs back when touched. Cool on rack, dust
  with icing sugar. Makes 10 servings.
  
  Origin: Canadian Living, December 1991 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Split Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Graham cracker crumbs
    1/2 c  Butter or margarine,
           -softened to room temp. and
           -halved
      1 c  Sugar
      1    Egg
      4    Bananas, cut in half
           -lengthwise
      8 oz Can crushed pineapple
      8 oz Bar cream cheese, softened
           -to room temp.
    1/2 c  Chopped nuts
      1 ts Vanilla
 
  In a small bowl combine graham cracker and 1/4 c butter, mix well.  Press
  in bottom of 9x9 inch baking pan.  Bake at 350 for 5 min.  Cool.
  
  In a small bowl combine sugar, eggs, 1/4 c butter and vanilla, beat until
  smooth.  Spread sugar mixture on cooled crumbs.
  
  Place bananas over sugar mixture.  Drain pineapple  reserving 1/4 c of the
  juice.  Sprinkle pineapple over bananas.
  
  In a small bowl combine reserved pineapple juice and cream cheese, beat
  until smooth.  Spread over pineapple.  Top with chopped nuts and
  refrigerate several hours or overnight before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Split Cake
 Categories: Cakes
   Servings:  6
 
    1/4 lb Butter
    2/3 lb Graham crackers
      1 tb Brown sugar
           Filling:
      2 c  Powder sugar
    1/2 lb Butter, softened
      2    Eggs
      1 lg Container of cool whip
      1 lg Can crushed pineapple,
           -drained
      5    Bananas
 
  Crust:
  
  nuts and cherries
  
  Beat softened butter; eggs and powdered sugar together until well blended.
  Spread over crust.  Drain pineapple, spread voer top of mixture. Slice
  bananas, spread over pineapple mixture.  Spread cool whip over bananas and
  sprinkle with nuts.  Top with cherries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Split Cake
 Categories: Cakes
   Servings:  6
 
      1 ts Vanilla
      3    Sticks oleo/butter
      2    Eggs
      3 lg To 4 lg bananas
      2 c  Graham cracker crumbs
      2 c  Confectioners sugar
     20 oz Can crushed pineapple
     19 oz Cool whip with real cream
 
  Nuts CHerries
  
  Make crust by mixing graham cracker crumbs with one stick of butter or
  oleo. Put in bottom in 9 x 13 inch dish. Make pudding by mixing
  confectioners sugar with remaining butter or oleo, vanilla and eggs with
  electric mixer for no less than 15-20 minutes. Spread half of pudding on
  top of crust and top with drained crushed pineapple. Spread other half of
  pudding on top of pineapple. Slice bananas on top of pudding. Spread cool
  whip on top of bananas. Top all with cherries and nuts. Refrigerate
  overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Split Cake
 Categories: Cakes
   Servings:  6
 
      1 pk Cake mix, yellow
      1 pk Pudding, instant, french
      1 c  Milk, cold
      8 oz Cream cheese, room temper
      1 cn Pineapple, crushed, large,
      4    Bananas
     12 oz Cool whip or real whip cream
      1    Nuts and cherries
 
  Bake cake according to package directions, cool.  Mix dry pudding mix and
  cream cheese until well mixed.  Add milk, a little at a time, until smooth.
  Spread pudding over cake, cover with drained pineapple.  cut bananas
  lengthwise and place over pineapple. Cover this with cool whip and top with
  cherries and nuts.
  
  ****Bake cake in a large pan and leave in the pan in order to keep all the
  toppings on thecake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Split Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Graham cracker crumbs
      5 tb Margarine, melted
      1 cn Pineapple, crushed, large
      2 c  Sugar, confectionary
      1 ts Vanilla
    1/4 lb Margarine, softened
      5    Bananas, sliced
      2    Eggs
      1    Dream whip
      1    Walnuts, crushed
      1    Cherries
 
  Mix graham cracker crumbs and melted margarine together and pat in bottom
  of greased 13x9 pan.  Combine confectionary sugar, eggs, vanilla and
  softened margarine.  Beat until puddinglike and spread over crumbs.  Slice
  bananas over mixture.  Spoon drained pineapple over this.  Top with dream
  whip or cool whip.  Sprinkle with crushed walnuts and dot with cherries.
  Cool well andserve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Split Cake
 Categories: Cakes
   Servings:  1
 
      1 pk Vanilla Instant Pudding
      1 cn Crushed Pineapple
      7    Med. Bananas (Sliced)
      1    Lg. Coolwhip
      1 pk Cherries
 
  Make crust with graham crackers.  Add one layer of jello (let it set).  Add
  a layer of pineapple, banana, Coolwhip.  Keep adding a layer until ingredie
  are gone.  Sprinkle with nuts and cherries; let chill about 1/2 hour. Eat
  it up.  Um good.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana-Date Cake
 Categories: Cakes
   Servings: 16
 
    2/3 c  Nonfat milk
      2 ts Vinegar
  2 1/3 c  Flour
  1 2/3 c  Sugar
  1 1/4 ts Baking powder
  1 1/4 ts Baking soda
      1 ts Salt
      2    Eggs
      1    Egg white
  1 1/4 c  Mashed very ripe
           -bananas (about 3)
    3/4 c  Pureed Dates
           -(replaces 3/4 cup
           -shortening)
           (recipe follows)
      1 ts Vanilla
    1/2 c  Chopped walnuts, optional
 
                Powdered Sugar, optional
  
  * Pureed dates replaces 3/4 cup shortening.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bangor Tomato Devil's Food Cake with Classic Boiled Icing
 Categories: Cakes, Toppings
   Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
      4 oz Sweet Chocolate
    1/2 c  Milk
      1 c  Brown Sugar, Dark, Packed
      3 lg Egg Yolks
      2 c  Cake Flour, Sifted
      1 ts Baking Powder
    1/2 ts Salt
    1/2 c  Butter
      1 c  Sugar
      8 oz Tomato Sauce
      1 tb Heavy Cream
      1 ts Vanilla
      2 lg Egg Whites

MMMMM-----------------------------FROSTING----------------------------------
    1/2 c  Water
    1/3 c  Light Corn Syrup
  2 1/2 c  Sugar
      2 lg Egg Whites
      1 pn Salt
      1 ts Orange Juice
  1 1/2 ts Vanilla
 
  Preheat the oven to 350F.  Grease and flour two 9 inch cake pans. To make
  the cakes: Combine chocolate, milk, brown sugar and 1 egg yolk in the top
  of the double boiler. Cook, stirring constantly, over hot water until
  smooth. Remove from heat. Sift the flour with the baking soda and salt into
  a medium bowl. Beat the butter in the large bowl of an electric mixer until
  light. Slowly beat in the sugar until light and fluffy. Add the two
  remaining egg yolks, one at a time, beating thoroughly after each addition.
  Slowly add the chocolate mixture. Combine the tomato sauce, cream and
  vanilla in a small bowl. Add to the batter in thirds, alternating with
  thirds of the flour mixture. Beat the egg whites until stiff; fold into the
  batter. Pour the batter into prepared pans. Bake until a toothpick inserted
  in the centre comes out clean, about 25 minutes. Cool on a wire rack before
  unmolding. FROSTING: Combine water, corn syrup and sugar in a medium
  saucepan. Heat to boiling; boil until the mixture thickens and forms a ball
  when a small spoonful is dropped into cold water (about 240F on a candy
  thermometer). Beat the egg whites in a large bowl of the electric mixer
  until stiff. Slowly beat in the hot syrup. Combine to beat until spreading
  consistency. Beat in orange juice and vanilla. Spread over bottom layer,
  the sides and tops of cake. SERVES 8-10. SOURCE:_As American as Apple Pie_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barcardi Rum Chocolate Cake
 Categories: Cakes, Alcohol, Chocolate
   Servings: 10
 
MMMMM-------------------------------CAKE------------------------------------
      1 pk Chocolate cake mix
      1 pk Chocolate Instant Pudding..
      4 x  Eggs
    1/2 c  Barcardi Dark Rum
    1/4 c  Cold water
    1/2 c  Oil
    1/2 c  Slivered almonds, optional

MMMMM-----------------------------FILLING----------------------------------
  1 1/2 c  Cold milk
    1/4 c  Barcardi Dark Rum
      1 pk Chocolate Instant Pudding
           Envelope Dream Whip Topping
 
  Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine
  all cake ingredients together in large bowl. Blend well, then beat at
  medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30
  minutes or until cake tests done. Do not underbake. cool in pans for 10
  minutes. Remove from pans, finish cooling on racks. Split layers in half
  horizontally. Spread 1 cup filling between each layer and over top of cake.
  Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate
  curls. Filling: Combine milk, rum, pudding mix and topping mix in deep
  narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and
  fluffy. Makes 4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Cake Mix
 Categories: Cakes
   Servings:  1
 
      8 c  Cake Flour
    1/4 c  Baking Powder
  2 1/2 c  Vegetable Shortening
      6 c  Sugar
  1 1/2 ts Salt
 
  In a large bowl, sift together cake flour, sugar, baking powder and salt.
  Mix well With a pastry blender, cut in shortening until the mixture is as
  fine as cornmeal.  Put in a large airtight container.  Label as Basic Cake
  Mix and store in a cool dry place.  Use with 10 to 12 weeks.
  
  Makes about 16 cups of mix.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Battleview's Blueberry Crunch
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Blueberries
      1 c  Oatmeal
      1 c  Brown sugar
    1/2 c  Flour
    1/2 c  Butter
    1/2 ts Cinnamon
    1/2 ts Salt
 
  Preheat oven to 350F.  In a large bowl, combine oatmeal, brown sugar,
  flour, and salt; mix well.  Cut in the butter until the mixture is crumbly.
  Spread about 2/3 of the mixture on the botttom of a greased 8 x 8-inch
  baking dish.  Spread blueberries over the mixture. Top with the remaining
  mixture.  Bake for 45 minutes until bubbly. Serve warm with vanilla ice
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bavarian Spice Chocolate Cake
 Categories: Cakes, Chocolate, Spicy
   Servings: 16
 
      1 pk Pillsbury Plus Devil's Food
           -Cake Mix
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Cold mashed potatoes
    1/2 c  Butter, softened
    1/2 c  Water
      3    Eggs
           Glaze:
    1/2 c  Semi-sweet chocolate chips
      1 tb Butter
      2 tb Milk
    1/2 c  Powdered sugar
 
  Info:  posted by Perry Lowell, GOURMET, June 1993 unknown origin, perhaps
  Pillsbury
  
  Cake:
  
  Heat oven to 350 degrees (F).  Grease and flour a 12-cup fluted tube pan.
  
  In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water,
  and eggs until moistened. Beat 2 minutes at highest speed.
  
  Pour into prepared pan.  Bake at 350 degrees (F) for 40-50 minutes.  Cool
  upright in pan 25 minutes;  invert onto serving plate.  Cool completely.
  
  In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over
  low heat until chocolate melts, stirring constantly. Remove from heat; stir
  in powdered sugar until smooth. (If needed, add a few more drops of milk
  for desired consistency.) Spoon over top of cake, allowing some to run down
  the sides.
  
  Garnish as desired.
  
  Makes 16 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer and Sauerkraut Fudge Cake
 Categories: Cakes
   Servings: 10
 
    2/3 c  Butter
  1 1/2 c  Sugar
      3    Eggs
      1 ts Vanilla
    1/2 c  Cocoa
  2 1/4 c  Sifted flour
      1 ts Baking powder
      1 ts Soda
      1 c  Beer
    2/3 c  Sauerkraut
      1 c  Raisins
      1 c  Chopped nuts
 
  Cream butter and  sugar until light.   Add  eggs, one at a time, beating
  well after each addition. Blend in  vanilla.   Sift  cocoa,  flour, baking
  powder, soda and salt  together.  Add to  creamed mixture alternately with
  beer,  beginning  and ending   with   dry ingredients. Stir in sauerkraut.
  Raisins and nuts are optional. Turn into two 8 or 9 inch greased and
  floured  cake pans.   Bake at 350 for 35 minutes. Cool and frost as
  desired.
  
  From: stevem@news.fai.com (Steven A. Minneman ) @Newsgroups:
  rec.food.cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beet Cake
 Categories: Cakes
   Servings:  6
 
  1 3/4 c  Fork stirred all purpose
           -flour
    1/2 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      1 ts Ground allspice
      1 c  Sugar
    1/2 c  Corn oil
      1 ts Vanilla
      2 lg Eggs
      1 c  Whole canned beets, drained,
           -shredded, and lightly
           -packed 1/2 cup
           Currants
    1/2 c  Chopped walnuts
 
  To use fresh beets in this recipe, cook them until tender, peel, shred,and
  drain well.
  
  Sift together flour, baking powder, baking soda, salt, and allspice. Beat
  together sugar, oil, and vanilla until blended.  Beat in eggs, one at a
  time, until blended. Stir in flour mixture, a little at a time,until
  smooth.  Stir in beets, currants, and walnuts.  Turn into an oiled 8-1/2 x
  4 1/2 x 2-1/2 inch loaf pan.  Bake in preheated 350 F oven until a cake
  tester inserted in the center comes out clean, about 1 hour. Loosen edges
  and turn out on rack. Cake will have a crack on top and crust will be
  crisp.  Cool.  Place cake in a plastic bag and secure tightly.  Let stand
  overnight at room temperature.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Believe It or Not Cake
 Categories: Cakes
   Servings:  1
 
      2 ts Butter
      1 c  Sugar
      1 ts Soda
 10 1/2 oz Campbell's tomato soup; can
      2 c  Flour
    1/2 ts Salt
      2 ts Baking powder
      2 ts Cinnamon
  1 1/2 ts Cloves; ground
    1/4 ts Nutmeg
      1 c  Raisins
      1 c  Nuts; lightly dredged in fl
           -ur
 
  Cream butter and sugar. Add soda to soup. Beat into creamed mixture. Mix
  and sift flour, salt, cinnamon, cloves, nutmeg and baking powder. Add to
  first mixture; beat well. Add raisins and chopped nuts. Turn into greased
  and floured 12 x 8 x 2" cake pan. Bake @ 350 degrees 40 minutes While still
  warm spread with cream cheese frosting (follows).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Best Chocolate Cake with Fudge Frosting
 Categories: Cyberealm, Cakes
   Servings: 12
 
      2 c  Flour
      2 c  Sugar
    1/2 c  Shortening
    3/4 c  Water
    3/4 c  Buttermilk
      1 ts Baking soda
      1 ts Sale
      1 ts Vanilla
    1/2 ts Baking powder
      2    Eggs
      4 oz Unsweetened chocolate,
           -melted and cooled
           Fudge frosting (see below)
 
  1.  Heat oven to 350F.
  
  2.  Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
  
  3.  Beat all ingredients except fudge frosting in a large bowl on low speed
  for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,
  scraping bowl constantly. Pour into pan(s).
  
  4.  Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans),
  or until wooden pick comes out clean. Cool rounds 10 min.; remove from
  pans. Cool completely. Frost.
  
  ======================================================================
  
                                  Fudge Frosting
  
  2 c sugar                               1/2  c shortening 3 oz unsweetened
  chocolate              2/3  c milk 1/2 t salt 2 t vanilla
  
  Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a
  rolling boil, stirring occasionally. Boil 1 minute without stirring. Place
  saucepan in a bowl of ice and water. Beat until frosting is smooth and of
  spreading consistency; add vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Best Ever Chocolate Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
  2 1/2 c  Sugar
      1 c  Shortening or 2 sticks oleo
      2    Eggs
  2 1/2 c  Flour (packed)
    1/2 c  Cocoa
    1/2 ts Salt
      1 c  Buttermilk
      1 c  Boiling water
      2    Scant tsp. soda
 
  Cream sugar and shortening and add eggs, one at a time. Sift flour three
  times with cocoa and salt. Add alternatley with buttermilk. Add soda and
  water and add to above ingredients. Grease and flour 9 x 13 x 2 inch pan.
  Bake at 300 degrees for 90 minutes. Test for doneness. Cool and ice with
  your favorite icing. (Subliminal message: Your favorite icing is
  CHOCOLATE...)
  
  Recipe by: Anne Alford Found in: Talk About Good Shared by: Scott Ward
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Best Rhubarb Cake
 Categories: Cakes
   Servings:  1
 
    3/4 c  Brown sugar
    3/4 c  White sugar
      1    Egg
    3/4 c  Shortening
      2 c  Flour
           Dash salt
      1 ts Vanilla
      1 ts Cinnamon
      1 c  Milk
      1 ts Vinegar
      1 ts Baking soda
  1 1/2 c  Rhubarb; uncooked, sliced
           Topping:
      1 c  Brown sugar
      1 ts Cinnamon
    1/2 c  Nuts; chopped
 
  Cream sugars and shortening. Add eggs. Mix flour, salt, vanilla and
  cinnamon. Dissolve vinegar and baking soda in milk. Add dry ingredients to
  sugar mixture alternately with milk mixture. Pour into greased and floured
  9 x 13" pan. Combine topping ingredients; sprinkle over batter. Bake @ 350
  degrees 40 to 45 minutes, until toothpick comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bestever Pound Cake
 Categories: Cakes
   Servings:  8
 
      1 c  Butter
    1/2 c  Soft shortening
      3 c  Sugar
      5    Eggs
      3 c  All-purpose flour (Mama
           Always used Gold Medal)
      1 ts Baking powder
    1/8 ts Salt
      1 c  Milk
      1 ts Each vanilla and lemon
           Extract (Mama always
           Substituted almond
           For the lemon)
 
  Cream butter, shortening and sugar until very light and fluffy.  Then add
  eggs, one at a time until very creamy.
  
  Blend in flour, baking powder and salt mixture alternately with milk in
  small amounts, beating well after each addition.  Blend in flavorings. Turn
  into greased and floured 10-inch tube pan.  Bake in preheated oven 350
  degrees 1 hour.  Turn off oven heat and allow cake to remain in oven 15
  minutes longer.  (Or place cake in cold oven, set temperature to 300
  degrees and bake 1 hour 40 minutes.)  Cake is done when cake tester
  inserted in center comes out clean.
  
  Cool 10-15 minutes in pan on cake rack, then remove from pan and finish
  cooling on rack.
  
  Delicious as is, dusted with confectioners sugar, or frosted with 7-minute
  icing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Better Than Sex Cake
 Categories: Cakes
   Servings:  1
 
      1    Yellow cake mix
      1    8 oz (small) instant vanilla
           -pudding
      1    Pineapple; large can,
           -crushed (don't drain)
      1 c  Sugar
      1 c  Coconut
    1/2 c  Walnuts for top; chopped
      1    Cool whip; large
 
  Bake cake in a 13 x 9" pan according to directions on box. While cake is
  baking, combine pineapple and cup of sugar. Cook for 5 minutes. Poke fork
  into cake when it is done. Pour pineapple mixture over hot cake. Let cool.
  Then make vanilla pudding. Spread on cake. Spread Cool Whip over pudding.
  Top with nuts and coconut. IT'S SO GOOD YOU'LL LIKE IT BETTER THAN SEX ! !
  ? ?
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Better Than Sex Cake  (Ladies Only)
 Categories: Cakes
   Servings:  6
 
  1 1/4 c  Flour
  1 1/4    Sticks Butter (Soft)
  1 1/4 c  Chopped Pecans
      8 oz Pkg. Cream Cheese (Soft)
      1 c  Confectioner's Sugar
      2    Tubs- 8 oz. Cool Whip
      3 pk INSTANT Chocolate Pudding
  4 1/4 c  Milk
 
  Preheat Oven to 375*
  
  Chocolate Chips
  
  First Layer:  Combine flour, butter and 1 cup Pecans in a 9 x 13 pan. Bake
  at 375, for 20 min...........let cool.
  
  Second Layer: Beat cream cheese and sugar together......add 10 oz. of Cool
  Whip.....spread on first layer.
  
  Third Layer:  Mix 4 1/4 cups of milk with 3 pkgs of pudding....beat 2
  minutes....spread on second layer.
  
  Top Layer:    Top with remaining Cool Whip.....sprinkle with the extra 1/4
  cup nuts and chocolate chips.
  
  Refrigerate this over night.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Better Than Sex Cake
 Categories: Cakes
   Servings:  8
 
      1 pk Duncan Hines Chocolate
           -Butter Or Deep Chocolate
           -Cake Mix
    3/4 c  Toasted Chopped Pecans
     24 oz Semi-Sweet Chocolate Chips
           -Divided
      4 oz Instant Chocolate Pudding
           -Mix
      1 c  Sour Cream
      4 lg Eggs
    1/4 c  Coffee
      2 ts Vanilla (Divided)
      1 c  Water
    1/2 c  Oil
 
  *This comes from the Harvard-Yale-Princeton Club in Pittsburgh:
  ~-------------------------------------------------------------------------
  Coat nuts & half the chips with 1 Tbs cake mix and set aside.  Combine cake
  mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at
  med speed for 3 mins.  Fold in chocolate chips and nuts.  Turn into greased
  & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins
  and turn onto rack.  Cool completely before glazing.(Cake freezes well
  without glaze) GLAZE: Combine remaining chips with 1 cp water in top of
  double boiler over simmering water.  Stir until smooth & shiny. Remove from
  heat and add 1 tsp vanilla.  Chill until slightly thickened, then drizzle
  over cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Better Than Sex Cake
 Categories: Cakes
   Servings: 12
 
      1 pk Yellow or white cake mix
      1 c  Crushed pineapple, undrained
    1/2 c  Sugar
      1 pk Instant vanilla pudding,3 oz
      1 c  Coconut
      8 oz Cool Whip; thawed
      1 c  Pecans; toasted and chopped
 
  Bake cake according to directions is a 9x13 pan. In a saucepan over medium
  heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5
  minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour
  pineapple mixture over cale and spread evenly. Cool. Spread whipped topping
  evenly over cake and sprinkle with nuts. Chill at least 2 hours before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bird Cake
 Categories: Cakes
   Servings:  6
 
      3 c  Flour
      1 ts Salt
      1 ts Baking soda
      2 c  Sugar
      3    Eggs
      1 ts Cinnamon
  1 1/2 c  Cooking oil
  1 1/2 ts Vanilla
      2 c  Mashed bananas
      8 oz Can crushed pineapple
      2 oz Chopped walnuts
 
  Grease and flour a tube pan. Measure dry ingredients and sift into large
  bowl. Make a well in center and add eggs, oil, vanilla, and bananas, blend.
  Add crushed pineapple with pineapple juice and nuts, blend. Pour into tube
  pan. Bake at 350 degrees for 1 hour and 20 minutes. Cool in pan at least 2
  hours before removing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black & White Cheesecake
 Categories: Cakes, Chocolate
   Servings: 10
 
    1/2 c  Marshmallow creme OR
    3/4 c  Milk; heated to boiling
      1 c  Mini-marshmallows
     16 oz Cream Cheese, softened
      9 oz Prepared Graham cracker
           -crust
    3/4 c  Sugar
    1/4 c  Unsweetened cocoa powder
      1 pk Unflavored gelatin
      1 ts Vanilla (opt)
    1/4 c  Milk; cold
 
  Spread marshmallow creme or scatter marshmallows over bottom of prepared
  crust; set aside.
  
  In blender, sprinkle unflavored gelatin over cold milk; let stand 2
  minutes. Add hot milk; process at low speed until gelatin is completely
  dissolved, about 2 minutes.  Add cream cheese, sugar, cocoa powder and
  vanila; process at high speed until blended.
  
  Gently pour into prepared crust and chill until firm, about 2 hours.
  
  Source: Readers Digest, April 1993 Typed by .\\ichele
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bottom Cupcakes
 Categories: Cakes
   Servings: 18
 
      8 oz Cream cheese
      1    Egg
      1 ds Salt
  1 1/2 c  Flour
      1 c  Sugar
    1/4 c  Cocoa
    1/3 c  Oil
    1/2 ts Salt
      1 c  Water
      1 ts Vanilla
      1 ts Soda
 
  pecans (no quantity given) chocolate chips (no quantity given)
  
  Combine, by hand, the first four ingredients in a small bowl.  Do not
  overmix.  The cream cheese will be lumpy.  Combine the next eight
  ingredients in a larger bowl, stirring until smooth.  Pour batter into
  muffin tins about 1/2 full.  Add one heaping teaspoon of cheese mixture to
  center of each cupcake.  Top with chocolate chips and pecans.  Bake for 20
  minutes in 350 oven.  Makes 18 regular or 30 miniature cupcakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Chocolate Cake
 Categories: Cakes
   Servings:  1
 
      2 oz Unsweetened chocolate
    1/2 c  Sugar
    1/2 c  Milk
      1 c  Sugar
    1/2 c  Butter
      1 c  Milk
      2    Eggs
      2 c  Flour, sifted
      1 ts Soda
 
  Boil first 3 ingredients until thick; set aside to cool. Mix together
  remaining ingredients. Add cooled chocolate; beat with electric mixer 2
  minutes on medium speed. Bake in 9 x 13" pan 25 minutes @ 350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Chocolate Cake Frosting
 Categories: Cakes, Toppings
   Servings:  1
 
      1    Egg white
      1 c  Sugar
    1/4 c  Brown sugar
    1/4 ts Cream of tartar
    1/3 c  Water
           Salt; pinch
      1 ts Vanilla
 
  Combine ingredients in double boiler on low heat. Beat with electric mixer
  4 minutes. Spread on cool cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Currant & Red Currant Tarts
 Categories: Cakes
   Servings:  6
 
           Shortcrust pastry made with
           -- wholewheat flour
      8 oz Black currants
      8 oz Red currants
      4 oz Honey
      4 tb Chopped sweet cicely
           Glace cherries or angelica,
           -- optional
 
  Heat oven to 400F.  Use the pastry to line 6 tart tins 2-inches deep by 2
  inches diameter.  Mix the currants with the honey & cicely.  Fill the
  pastry with the currants.  Cover each tart individually with foil & place
  on a baking sheet.  Bake for 25 minutes.  Let them cool completely.
  
  If you wish, whip up some cream & pipe it onto the tarts.  Decorate with
  glace cherries or angelica.
  
  Gail Duff, "A Book of Herbs & Spices"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Forest Trifle Dessert
 Categories: Cakes, Chocolate, Alcohol
   Servings: 10
 
    1/2 pk Devil's food cake mix
    1/2 c  Rum
     21 oz Can cherry pie filling

MMMMM------------------------CHOCOLATE CUSTARD-----------------------------
    2/3 c  Sugar
    1/4 c  Cocoa
    1/8 ts Salt
      3    Eggs, beaten
      2 c  Milk
      1    Toppings
      1 c  Whipping cream
      2 tb Powdered sugar
    1/4 c  Sliced almonds, toasted
 
  Prepare cake mix according to package directions; cut into 1/2 inch slices.
  Line bottom of 2 quart bowl of trifle dish with half of cake slices;
  sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake;
  top with half of choclate pudding. Repeat procedure with remaining cake,
  rum, pie filling and custard. Cover and chill. Beat whipping cream until
  foamy; gradually add powdered sugar, beating until soft peaks form. Spread
  over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3
  ingredients in top of double boiler. Combine eggs and milk, gradually stir
  into dry mixture. Bring water in double boiler to a boil, reduce heat to
  low and cook custard, stirring constantly until thick. Cool. Dessert yields
  6-8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Forest Cheese Cupcakes
 Categories: Cookies, Cakes
   Servings: 18
 
     24    Vanilla wafers
     16 oz Cream cheese
  1 1/4 c  Sugar
    1/3 c  Cocoa
      2 tb Flour
      3    Eggs
      1 c  Sour cream
    1/2 ts Almond extract
           Cocoa sour cream topping
           -(recipe follows)
           Canned cherry pie filling,
           -chilled
 
  Black Forest Cheese Cupcakes
  
  Heat oven to 325 degrees.  Line muffin pans with foil-laminated baking
  cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat
  cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add
  eggs; beat well. Stir in sour cream and almond extract. Fill each prepared
  cup almost full with mixture. Bake 20-25 minutes or until set. Remove from
  oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on
  each cup.  Cool completely in pans; refrigerate. Garnish with dollop of
  cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24
  cupcakes
  
  Cocoa Sour cream Topping
  
  1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small
  bowl until sugar is dissolved.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Forest Cheesecake Delight
 Categories: Desserts, Cakes
   Servings: 10
 
      1 c  Chocolate wafer crumbs
      8 oz (2) Cream cheese; softened
      2    Eggs
    1/4 ts Almond extract
      1    Frozen whip topping; thawed
      3 tb Parkay margarine; melted
    2/3 c  Sugar
      6 oz Semi sweet Choc pieces;
           -melted
     21 oz Can cherry pie filling
 
  Combine crumbs and margarine; press onto botton of 9 inch springform pan.
  Bake 350 degrees for 10 minutes.
  
  Combine cream cheese and sugar, mixing at medium speed on electic mixter
  until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in chocolate and extract; pour over crust. Bake at 350
  degrees for 45 minutes.  Loosen cake from rim of pan; cool before removing
  rim of pan.  Chill.
  
  Top cheesecake with pie filling and whipped topping just before serving.
  
  Shared by Judi M. Phelps - The San Jose Kid Uploaded to GENIE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Magic Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
MMMMM-------------------------------CAKE------------------------------------
  1 3/4 c  Flour, Unbleached, Sifted
      2 c  Sugar
    3/4 c  Cocoa, Baking
      2 ts Baking Soda
      1 ts Baking Powder
      1 ts Salt
      2    Eggs, Large
    1/2 c  Vegetable Oil
      1 c  Coffee, Black, Strong
      1 c  Buttermilk
      1 ts Vanilla Extract

MMMMM---------------------HUNDRED DOLLAR FROSTING--------------------------
    1/4 c  Butter Or Regular Margarine
      3 oz Semisweet Chocolate
      1    Egg, Large
      2 c  Confectioners' Sugar
      1 tb Vanilla
      1 tb Lemon Juice
      1 c  Walnuts, Chopped
 
  Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in
  a mixing bowl.  Add eggs, oil, coffee, buttermilk and vanilla.  Beat with
  an electric mixer set at medium speed for 3 minutes.  Pour batter into
  greased 13 x 9 x 2-inch baking pan.  Bake in preheated 350F oven for 40
  minutes or until the cake tests done.  Cool in pan on rack. Frost with the
  rich and creamy Hundred Dollar Frosting.  Cut into squares. HUNDRED DOLLAR
  FROSTING: Combine butter and semisweet choclolate in a double boiler top.
  Place over hot water, stirring until melted. Remove and cool well. Add egg
  and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice.
  Beat until smooth.  Stir in walnuts and frost cake with icing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Magic Cake (For Food Processor)
 Categories: Cakes
   Servings:  1
 
      2 c  Sugar
  1 3/4 c  Flour
    3/4 c  Unsweetened cocoa
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Strong coffee
      1 c  Sour cream
    1/2 c  Vegetable oil
      2    Eggs
      1 ts Vanilla

MMMMM-----------------------------FROSTING----------------------------------
      4 oz Unsweetened chocolate
    1/3 c  Water
      2 tb Butter
      1 ts Vanilla
      3 c  Powdered sugar
 
  Preheat oven to 350. Butter 9 x 13' pan; set aside. Use metal blade to mix
  the first 6 ingredients until combined, about 5 seconds. In a 4 cup liquid
  measure, stir together the remaining ingredients. With the machine running,
  slowly pour liquid in a steady stream through the small feed tube. Let
  blend until smooth, about 5 seconds. Scrape down work bowl and mix 5
  seconds more. Pour into prepared pan and bake for 40 to 45 minutes, or
  until a toothpick inserted in the center comes out clean. Remove from oven
  and let cool on wire rack. Frost with Dark Chocolate Frosting. Break
  chocolate into 1" chunks. Use metal blade to chop fine. Bring water and
  butter just to boil; remove from heat; add vanilla. With machine running,
  pour liquid in slow stream through tube. Scrape; add sugar. Blend.
  
  Shared by JEANNE SCHIFF, Prodigy ID# SSBB43A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Russian Cake
 Categories: Cakes, Alcohol, Chocolate
   Servings: 12
 
      1 pk Yellow cake mix
      1 pk Instant chocolate pudding
      2 ts Cinnamon
      2 ts Instant coffee
      4    Eggs

MMMMM---------------------MILK CHOCOLATE FROSTING--------------------------
    1/2 pk Milk chocolate frost mix (14
      2 tb Hot water
      2 tb Butter, softened
      1 tb Brandy
      1 tb Orange Flavor liqueur
    1/4 ts Almond extract
      2 tb Powdered sugar
    3/4 c  Water
    3/4 c  Oil
    1/4 c  Vodka
    1/4 c  Tia Maria or cream de cacao
 
  Combine all ingredients, blend for 1 minutes with mixer at low speed; beat
  at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake
  at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool.
  Ice with the milk chocolate frosting. Frosting: Combine all ingredients in
  small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high
  speed. Stir in a few more drops of water until mixture reaches desired
  spreading consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Russian Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      1 pk Yellow Cake Mix
      1 pk Instant Chocolate Pudding
      4    Eggs
      1 c  Oil
    1/2 c  Water
    1/4 c  Vodka
    1/4 c  Kahlua
 
  Mix Ingredients.  Put in Bundt Pan.  Bake at 375 degrees, 40-50 minutes.
  Top with whipped cream. ** Collection of Clarence Fontish **
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Velvet
 Categories: Cakes, Chocolate
   Servings:  6
 
      2 c  Almonds - slivered, slightly
           -toasted
     12 oz Chocolate chips
      1    Devil's food cake mix
      1 pk Chocolate pudding - instant,
           -3-1/2 oz. package
      4    Eggs
      1 c  Sour cream
    1/2 c  Water
    1/4 c  Oil
      1 ts Vanilla
      1 ts Almond extract
    1/4 ts Cinnamon
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside
  rest of almonds and chocolate chips.  Place remaining ingredients in mixer
  bowl.  Beat 4 minutes.  Fold in chips and almonds, then pour into pan. Bake
  in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve
  with topping of whipped cream if desired.
  
  Note from me:  A nice touch would be to puncture finished cake with
  long-tined fork.  Dribble over cake about 1/4 cup Kahlua.  Then serve with
  sweetened whipped cream flavored with almond or vanilla extract.
  
  From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Walnut Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Butter; or margerine
    3/4 c  Granulated sugar
    1/4 c  Brown sugar
      2    Eggs
    1/2 c  Orange juice
    1/4 c  Molasses
      1 ts Orange peel; grated
    1/2 ts Vanilla
      2 c  Flour; sifted
      3 ts Baking powder
    1/2 ts Nutmeg
    1/4 ts Salt
    1/4 ts Cinnamon
      1    Cloves; a dash
      1 c  Black walnuts
    1/2 c  Raisins; optional
      3 tb Butter; or margerine
  1 1/4 c  Conf.sugar; sifted
      2 tb Orange juice
      1 ts Vanilla
  1 1/4 c  Conf sugar; sifted
           Orange juice; as needed
 
  Cream together, butter, sugar and brown sugar till fluffy. Add eggs one at
  a time, beating well after each addition.
    Combine orange juice, molasses, orange peel and vanilla.
    Sift together flour, baking powder, nutmeg, salt, cinnamon and cloves.
  Add to creamed mixture, alternately with orange juice mixture, mixing after
  each addition. Stir in black walnuts and raisins.
    Pour into lightly greased and floured 9 X 9 X 2 inch baking pan. Bake in
  moderate oven (350) for 40 to 45 minutes, till done. Cool.
    Frosting: Cream together 3 Tbsp. butter, gradually add 1 1/4 c. sifted
  confectioners' sugar, blending well. Beat in 2 Tbsp. otange juice and 1
  tsp. vanilla. Gradually blend in an additional 1 1/4 c. sifted
  confectioners sugar.  Add just enough orange juice to make the frosting of
  spreading consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Walnut Christmas Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Butter
      4    Eggs; separated
      2 c  Flour; sifted
    3/4 ts Salt
      1 c  Sugar
      1 ts Vanilla
      2 ts Baking powder
    1/2 c  Milk
      1 c  Black walnuts; fine chopped
 
   Cream butter and sugar until light and fluffy.  Beat in egg yolks all at
  once.  Add vanilla.  Sift dry ingredients together. Set aside 1 cup of the
  dry ingredients. Add the remaining flour mixture and the milk in small
  portions, alternately, mixing well with each addition, starting and ending
  with an addition of the dry ingredients.
    Mix together, the reserved flour and the nuts, and stir into the batter,
  mixing just until blended.  Beat the egg whites until stiff, but not dry.
  Fold them into the batter.
    Bake in a 9 X 5 X 3" greased and floured loaf pan, or 3 quart mold at 350
  degrees about 50 to 60 minutes, or until done.
   Frost with your favorite icing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Jam Cake
 Categories: Cakes
   Servings:  6
 
MMMMM-------------------------------CAKE------------------------------------
    1/2 c  Sugar
    1/4 c  Butter Or Margarine
      2    Large Eggs
      1 c  Unbleached All-Purpose Flour
      1 ts Ground Cinnamon
    1/2 ts Baking Soda
    1/4 ts Ground Cloves
    1/4 ts Ground Nutmeg
    1/3 c  Buttermilk
    1/2 c  Seedless Blackberry Jam
    1/4 c  Chopped Walnuts

MMMMM---------------------------CARMEL ICING--------------------------------
      2 tb Butter Or Margarine
    1/2 c  Packed Brown Sugar
      3 tb Milk
  1 3/4 c  Sifted Powdered Sugar
 
  Cream together sugar and butter or margarine.  Beat in eggs.  Stir together
  flour, and spices; add to creamed mixture alternately with butter/sour
  milk, beating til well blended after each addition.  Fold in blackberry jam
  or preserves and nuts leaving swirls of jam.  Note: (DON"T OVERMIX). Turn
  into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350F
  oven 25 minutes or until done.  Cool completely. Frost with Carmel Icing.
  CARMEL ICING:  In small saucepan, melt butter or margarine; stir in brown
  sugar.  Cook stirring constantly, til mixture bubbles; remove from heat.
  Cool 5 minutes.  Stir in milk and blend in powdered sugar; beat til
  spreading consistancy is reached.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Jam Cake with Caramel Icing
 Categories: Cakes
   Servings: 12
 
MMMMM-------------------------------CAKE------------------------------------
      1 c  Unsalted Butter
      2 c  Sugar
      5    Eggs, Beaten
      3 c  Flour Plus 1 T
  1 1/2 ts Allspice
  1 1/2 ts Cloves, Ground
    1/2 ts Cinnamon
    1/4 ts Salt
      1 c  Buttermilk
      1 ts Baking Soda
      1 c  Raisins Or Dates, Chopped
      1 c  Pecans, Chopped
      1 c  Blackberry Jam, Seedless

MMMMM------------------------------ICING-----------------------------------
      3 c  Light Brown Sugar
      1 c  Evaporated Milk
    1/2 c  Unsalted Butter
 
  In a large bowl with an electric mixer, cream together the butter and sugar
  until the mixture is light and fluffy.  Add the eggs and combine well. Into
  a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and
  salt.  In another bowl, combine the buttermilk and baking soda. Add the
  flour mixture to the butter mixture in batches alternating with the
  buttermilk mixture.  Beat well after each addition.  In a bowl, toss
  together the raisins, pecans, and 1 T flour.  Stir the mixture into the
  batter with the jam, stirring until well combined.  Line the bottoms of 2
  buttered 9-inch cake pans with wax paper and butter the paper.  Pour the
  batter into the pans and bake in the middle of a preheated 325F oven oven
  for 40 minutes or until a tester comes out clean.  Let the layers cool in
  the pans on a rack for 15 minutes, invert them onto the rack and let cool
  completely.  In a saucepan, combine the brown sugar, evaporated milk and
  butter.  Cook the mixture over medium low heat, stirring, until the sugar
  is dissolved.  Continue to cook, undisturbed, washing down any sugar
  crystals that form on the side of the pan, with a brush dipped in cold
  water, until it registers 238 F on a candy thermometer.  Transfer the
  mixture to a bowl, and beat until it is at a spreading consistency.  If the
  icing gets too thick, dip the icing spatula in hot water.  Transfer one
  layer, bottom up to a cake plate.  Frost top with the icing and top it with
  the other layer, bottom side down.  Frost the top and sides with the
  remaining icing. A 1971 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Brandy Sour Cream Jell-O Cake
 Categories: Cakes, Alcohol
   Servings: 10
 
      6 tb Black raspberry jello
    1/2 c  Blackberry brandy, hot
      1 c  Sour cream
      1 c  Butter
      2 c  Sugar
      6    Eggs
      1 ts Vanilla
    1/2 ts Lemon extract
    1/2 ts Almond extract
    1/2 ts Rum flavoring
      3 c  Flour, unsifted
    1/2 ts Baking soda
    3/4 ts Salt
           Powdered sugar, sift (opt)
 
  Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream
  together butter and sugar until light and fluffy; add eggs, one at a time
  beating well after each. Mix in vanilla, lemon extract, almond extract and
  rum flavoring. Mix together dry ingredients and add alternately with the
  cooled jello mix to the butter-sugar mix; beat well after each addition.
  Bake in a well buttered and lightly floured 10" tube or Bundt pan in a
  preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn
  out and finish cooling on rack. Dust with sifted powdered sugar if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Wine Cake
 Categories: Cakes
   Servings:  6
 
      1    Box white cake mix
      4    Eggs
    1/2 c  Oil
      1 c  Blackberry wine
           1 3oz. pkg. blackberry jello
    1/2    To 1 c. pecans
 
  Combine ingredients adding eggs 1 at a time.  Grease heavily and flour
  Bundt pan.  Sprinkle 1/2 to 1 c. nuts in bottom.  Batter will be thin. Pour
  over the nuts.  Bake 50-60 min. at 325.
  
  GLAZE: 1 1/2 c. powdered sugar 1/2 c. blackberry wine  Mix and bring to a
  boil.  Leave cake in pan and pour 1/2 mixture over the cake.  Let stand 30
  min.  Turn out and pour remainder of glaze over cake.  After the cake
  completely cools, pour a little Blackberry Brandy over it----optional.
  
  Linda Mc Bee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Jam Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Raisins
      1    (8-1/2 oz) can crushed
           -pineapple
      1 c  Butter
      1 c  Sugar
      5    Eggs
      1 c  Blackberry jam
  2 1/2 c  Sifted flour
      1 ts Baking soda
      1 ts Ground cinnamon
      1 ts Ground nutmeg
    1/2 ts Ground cloves
    2/3 c  Buttermilk
      1 c  Chopped pecans
 
  Soak raisins for several hours or overnight in pineapple and juice.
  
  Cream butter and sugar until light and fluffy.  Add eggs, one at a time,
  beating after each one.  Stir in jam.
  
  Sift together dry ingredients.  Add alternately to creamed mixture with
  buttermilk.
  
  Stir in fruit mixture and pecans.
  
  Pour batter into paper-lined 13 x 9 x 2" pan.  Bake in moderate oven (350)
  50 to 55 minutes.  Cool on rack.
  
  Dust with sifted confectioners sugar to serve.
  
  From: Farm Journal's Country Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Cobbler
 Categories: Cakes
   Servings:  8
 
      4 c  Blackberries, fresh
    3/4 c  Sugar
      3 tb Flour
  1 1/2 c  Water
      1 tb Lemon juice
      2 tb Butter, melted
           Pastry
           Cream & sugar

MMMMM------------------------------PASTRY-----------------------------------
  1 3/4 c  Flour
      2 tb Sugar
      2 ts Baking powder
      1 ts Salt
    1/4 c  Shortening
      6 tb Whipping cream
      6 tb Buttermilk; or sour milk
 
  Contributed to the echo by: Sam Waring Originally from: Southern Living
  magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased
  2-quart baking dish. Combine sugar and flour; add water and lemon juice,
  mixing well. Pour syrup over berries; bake at 350 about 15 minutes while
  preparing the pastry.
  
  Place pastry over hot berries; brush with melted butter. Bake at 425 for 20
  to 30 minutes, or until pastry is golden brown.
  
  Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening
  until mixture resembles coarse crumbs; stir in whipping cream and
  buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a
  lightly floured surface. Cut dough to fit baking dish.
  
  Serve cobbler warm with cream and sugar.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blitz Torte
 Categories: Cakes
   Servings:  1
 
      1 c  Cake Flour
  2 1/2 ts Baking Powder
    1/4 ts Salt
    1/4 c  Butter
  1 1/4 c  Sugar
    1/2 ts Vanilla
      4    Eggs, Separated
    1/3 c  Half & Half
    2/3 c  Almonds, Blanched
      1    Lemon Filling (See Recipe)
 
  Sift flour, measure and then resift three times with baking powder and
  salt.  Cream butter and gradually add 1/2 cup of sugar, creaming until
  smooth and fluffy.  Add vanilla, then egg yolks one at a time, beating well
  after each.  Add flour mixture and Half & Half alternately, stirring well
  after each addition.  Spread batter in two 8" layer pans, bottoms lined
  with greased thin plain paper.  Bake in 350F oven for 15 minutes.
  Meanwhile, beat egg whites until foamy, add remaining 3/4 cup sugar
  gradually and beat until stiff. Spread quickly over the 15 minute baked
  cake, sprinkle sliced almonds on top and return to the oven for 15 more
  minutes (or until the meringue is richly browned). Cool thoroughly in pans
  on cake racks. Remove from pans carefully. Place one layer on plate,
  meringue side down. Spread with lemon filling, top with remaining layer
  meringue side up. Recipe from Meta Givens Modern Encyclopedia of Cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blitzkuchen
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      4 tb Butter
     10 tb Sugar
      2    Egg, Beaten
  1 1/3 c  Flour, Sifted
  1 1/2 ts Baking Powder
    1/4 ts Salt
    1/2 c  Milk
      1 ts Vanilla
    1/2 ts Cinnamon
    1/4 c  Walnuts, Chopped
      4 tb Sugar
 
  Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift
  the flour, salt and baking powder and add alternately with the milk to the
  first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of
  cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Cheese Pie
 Categories: Cakes
   Servings:  6
 
MMMMM-------------------------------PIES------------------------------------
      2 c  Graham Cracker Crumbs
      2 tb Sugar
    1/4 lb Melted Butter

MMMMM-----------------------------FILLING----------------------------------
      2 tb Sugar
      1 lb Cream Cheese
    1/4 pt Sour Cream
      1 c  Blueberry Pie Filling
 
  Preheat oven to 350F.  Mix ingredients well and line a 9" pie pan.  Bake
  for 6 minutes.  Blend until smooth the cream cheese, sour cream and sugar.
  Pour into pie shell.  Top with blueberries.  Sprinkle sugar on top and bake
  at 350F for 5 minutes.  Chill and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Torte
 Categories: Pies, Cakes
   Servings:  8
 
    1/2 c  Butter or margarine,
           -softened
      2 ts Grated lemon peel
      1    Egg
  1 1/2 c  Pillsbury's BEST all Purpose
           -FLour or unbleached
           Flour
      2 tb Poppyseed
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Dairy sour cream
 
  1. Cake Mix:  2/3 cup sugar
  
  2.  Filling:  2 cups fresh or frozen blueberries, thawed, drained on
  papertowels 1/3 cup sugar 2 tsp. flour 1/4 tsp. nutmeg
  
  3.  Glaze:    1/3 cup powdered sugar 1 to 2 tsp. milk
  ***************************************************************************
  *
  
  Heat oven to 350 degrees.  Grease and flour bottom and sides of 9-10 inch
  springform pan.  In a large bowl, beat 2/3 cup sugar and butter until light
  and fluffy.  Add lemon peel and egg; beat 2 minutes at medium speed.
  Lightly spoon flour into measuring cup; level off.  In a medium bowl, com-
  bine 1 1/2 cups flour, poppyseed, baking soda and salt; add to butter mix-
  ture alternately with sour cream.  Spread batter over bottom and 1 inch up
  sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH
  THICK. In a medium bowl, combine all filling ingredients; spoon over
  batter. Bake at 350 degrees for 45-55 minutes or until crust is golden
  brown. Cool slightly. Remove sides of pan. In a small bowl, combine
  powdered sugar and enough milk until glaze is of desired drizzling
  consistency; blend until smooth.  Drizzle over warm cake. Serve warm or
  cool; makes 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Buttercream Torte
 Categories: Cakes
   Servings: 10
 
           CRUST:
      1 c  Finely crushed vanilla
           -wafers
    1/4 c  Melted butter
           FILLING:
    1/4 c  Softened butter
    3/4 c  Powdered sugar
      1    Egg
     21 oz Can blueberry pie filling
    1/2 pt Whipping cream
 
  Servings: Makes one 10-in pie
  
  DIRECTIONS: Crust: Mix together 3/4 cup crushed crumbs and butter (reserve
  remaining crumbs for topping). Press into bottom of 10-inch pie plate.
  
  Filling: Beat butter and powdered sugar until light and fluffy. Add egg and
  beat well. Spread over crumb crust. Spread can of blueberry pie filling on
  top. Whip cream very stiff and spread on top of blueberry pie filling.
  Sprinkle 1/4 cup reserved crumbs over top. Refrigerate at least 1 hour
  before serving.
  
  Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
  Woolen Mill Inn, Cedarburg, WI.
  
  From: Sallie Krebs
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Cornmeal Loaf Cake
 Categories: Cakes
   Servings: 10
 
MMMMM--------------------------I.E.S.JJGF65A-------------------------------

MMMMM-------------------------PHILLY.INQUIRER------------------------------
    2/3 c  Blueberries,fresh or frozen
           Not thawed
  1 1/2 c  Flour
    1/3 c  Yellow cornmeal; preferably
           Stone ground
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Yogurt; plain,non fat,PLUS
      1 tb Of same
      1 tb Lemon juice; fresh
    2/3 c  Sugar
      2 ts Sugar
    1/4 c  Oil; plus more for preparing
           Pan
      1 ts Lemon zest; grated
      1    Egg; large
      1    Egg; white
    1/4 ts Cinnamon; ground
 
   This recipe is from Maine's Cook & Tell newsletter....
    Toss blueberries with tablespoon flour and set aside..
    Stir together remaining flour,cornmeal,baking powder and salt in mixing
  bowl.Combine yogurt and lemon juice in another small bowl.
    Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing
  bowl.Beat in whole egg,then egg white,beating well after each
  addition.Alternately add dry ingredients and yogurt mixture,begining and
  ending with dry ingredients.Mix until just combined.Gently fold in
  blueberries.Spoon batter into lightly oiled 8" x 4" loaf pan.Combine
  remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over
  batter..
    Bake on center rack at 350 deg.After 25 minutes of baking,loosely cover
  pan with aluminum foill.Bake until cake is golden and wooden pick inserted
  into center comes out clean.50 to 60 minutes total baking time..
    Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool
  completely.( For best flavor,wrap cake and store overnight before
  serving.)Makes 10 servings.....
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Buttermilk Muffins
 Categories: Muffins, Cakes
   Servings: 24
 
  2 1/2 c  Flour
  1 1/2 ts Baking Powder
    1/2 ts Soda
    3/4 c  Sugar
    1/4 ts Salt
      2 x  Eggs, Beaten
      1 c  Buttermilk
      4 oz Butter
  1 1/2 c  Blueberries
 
  Sift dry ingredients together in a large bowl.  In another bowl, whisk
  eggs, buttermilk and butter that has been melted and browned slightly. Make
  a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  Fold in blueberries.  Spoon batter into greased muffin cups and bake until
  golden brown at 400F for 20 -30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Funny Cake
 Categories: Cakes
   Servings:  8
 
      2 c  Blueberries; rinsed and dra
           -ned, fresh
    3/4 c  Sugar
      2 ts Lemon juice
    1/4 c  Butter, room temperature
      1    Egg
  1 1/4 c  Flour; sifted
      1 ts Baking powder
    1/2 ts Salt
    1/2 c  Milk
      1 ts Vanilla
      1    9" pie crust; unbaked
 
  Combine blueberries, 1/2 cup of the sugar and all the lemon juice in a
  saucepan. Stirring gently, heat mixture until it is simmering and sugar is
  dissolved. Let cool to lukewarm while preparing cake batter. Cream butter,
  add 1/4 cup sugar and cream thoroughly. Add egg and mix well. Sift flour
  with baking powder and salt. Alternately, add with milk to egg mixture. Add
  vanilla. Gently, fold blueberry sauce into batter. Pour batter into unbaked
  pie shell. Bake in a preheated 375 degree oven for 30 to 35 minutesor until
  cakes tests done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Buckle
 Categories: Cakes
   Servings:  6
 
    3/4 c  Sugar
    1/4 c  Butter or margarine
      2    Eggs
      1 ts Vanilla extract
      2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Buttermilk
  2 1/2 c  Fresh or frozen blueberries
 
  streusel topping
  
  Cream sugar and butter, beat in eggs and vanilla.  Combine flour, baking
  powder and salt. Add flour mixture and buttermilk, alternately to batter.
  Stir in berries. Spread batter in lightly greased 9 inch square baking pan.
  Sprinkle with streusel topping. Bake at 375 F 25-30 mminutes or until
  wooden pick inserted near center comes out clean.
  
  STREUSEL TOPPING:  Blend 1/4 cup each sugar, packed brown sugar, flour and
  butter or margarine, and 1/2 tsp ground cinnamon until crumbly.
  
  Origin: Journal American, April 7, 1993 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Buckle
 Categories: Cakes, Maine
   Servings: 12
 
    1/2 c  Shortening
    1/2 c  Sugar
      1    Egg; beaten
      2 c  Flour; sifted
    1/2 ts Salt
  2 1/2 ts Baking powder
    1/2 c  Milk
  2 1/2 c  Blueberries;
           -fresh or frozen
 
  Cream the shortening and sugar; add the beaten egg and mix well.  Mix
  together and sift flour, salt and baking powder; add to creamed mixture
  alternately with milk.  Spread dough in a greased 8x8x2 inch pan.  Spread
  the blueberries over dough.
  
  Mix and sift together 1/2 cup sugar, 1/2 cup flour, and 3/4 teaspoon
  cinnamon; cut in 1/3 cup of margarine or butter and a crumbly mixture
  results.  Spread this mixture over the blueberries.
  
  Bake in a moderately hot oven, 375 degrees F. 1 to 1 1/4 hours.  Serve warm
  from the oven.
  
  From: THE FLAVOR OF MAINE by Brownie Schrumpf.  A culinary special
  published by The Bangor Daily News Copyright 1976.
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Buckle
 Categories: Cakes
   Servings: 12
 
    1/4 c  Butter
      1    Egg
    1/2 ts Salt
    1/2 c  Milk
    3/4 c  Sugar
      2 c  Cake flour
      1 ts Baking powder
      2 c  Fresh blueberries

MMMMM--------------------------CRUMB TOPPING-------------------------------
    1/4 c  Butter
    1/3 c  Flour
    1/2 c  Sugar
    1/2 ts Cinnamon
 
  ingredients alternately with milk.  Fold in blueberries.  Pour into greased
  and floured 9 x 9 x 2-inch pan and sprinkle topping over top. Bake about 35
  minutes at 375 F.  Serve warm or cold. not be the same. (This recipe came
  from New Jersey's blueberry country.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boiled Frosting
 Categories: Toppings, Cakes
   Servings:  1
 
  1 1/2 c  Sugar
    1/2 ts Light corn syrup
    2/3 c  Water;boiling
      2    Egg whites; stiffly beaten
      1 ts Vanilla
 
  Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
  only until sugar is dissolved. Boil rapidly, without stirring, until small
  amount of syrup forms a soft ball in cold water, or spins a long thread
  when dropped from tip of spoon ( 240 deg. F.). Pour syrup in fine stream
  over egg whites, beating constantly. Add vanilla. Continue beating with
  rotary egg beater 10 to 15 minutes, or until frosting is cool and of right
  consistency to spread. Use wooden spoon when too stiff for beater. Makes
  enough frosting to cover tops and sides of two 9-inch layers.
  
  Kate Smith Collection 1940 Published by General Foods Corp. (Courtesy of
  Barb Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boiled Icing
 Categories: Penn-dutch, Cakes, Toppings
   Servings:  1
 
      1 c  Sugar
      4 tb Water, Cold
      1    Egg White, Beaten
      1 ts Vanilla
 
  Add the water to the sugar and boil until the syrup spins a thread. Pour
  the hot syrup very slowly into the beaten white of egg, whipping
  constantly. Flavor with vanilla and spread the icing on the cake. For
  chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint
  icing:  Lemon juice will whiten icing. The grated rind of an orange will
  give a yellow color. Strawberry, raspberry or cranberry juice will give a
  pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bon Appetit's Strawberry Bread
 Categories: Cakes, Breads
   Servings:  1
 
      1    10-oz. package frozen
           - strawberries, in syrup,
           - thawed, undrained
      2    Eggs
    3/4 c  Oil
  1 1/2 c  All-purpose flour
      1 c  Sugar
      1 ts Cinnamon
    1/2 ts Baking soda
 
  Preheat oven to 325-degrees F.
  
  Puree strawberries in blender or processor.  Combine eggs and oil in small
  bowl and wisk thoroughly.  Sift remaining ingredients into large bowl. Make
  well in center.  Pour in eggs and puree and blend well using wooden spoon.
  Pour into 9x5-inch loaf pan.  Bake until tester inserted in center comes
  out clean.  About 1 hour and 10 minues.  Cool.
  
  SOURCE: Bon Appetit magazine; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Cake
 Categories: Cakes
   Servings:  1
 
    1/3 c  Sugar
      2 tb Ground cinnamon
           Sugar Icing
           DANISH PASTRY
  3 1/4 c  All-purpose flour
  1 1/4 c  Cold unsalted butter, cut in
           -1/4-inch slices
    1/4 c  Warm water
      2 pk Active dry yeast
    1/2 c  Evaporated milk, room
           -temperature
    1/4 c  Sugar
      2    Eggs, room temperature
      1 ts Salt
    1/2 ts Ground cardamom, optional
 
  Makes 1 cake
  
  Danish Pastry Buttercream Pastry Filling
  
  Fit processor with steel blade.  Measure 2 cups of the flour and butter
  into work bowl.  Process on/off 6 to 10 times or just until butter is no
  smaller than kidney beans.
  
  Transfer flour-butter mixture to a large mixing bowl.  Stir in remaining 1
  1/4 cups of the flour.
  
  Refit processor with steel blade.  Measure water and yeast into work bowl.
  Process until yeast is dissolved.
  
  Blend milk, sugar, eggs, salt and cardamom, if desired, into yeast mixture.
  Let stand until bubbly, about 5 minutes.
  
  Add milk mixture to flour mixture.  Stir just enough to moisten flour
  (dough should be crumbly like a biscuit dough, not smooth and satiny like
  most yeast doughs.)  Cover with plastic wrap and refrigerate 4 - 24 hours.
  
  Prepare Danish Pastry as directed and refrigerate 4 - 24 hours.
  
  Roll out pastry dough on floured surface into a rectangle 36x20 inches,
  adding more flour as necessary to keep dough from sticking to surface or
  rolling pin.  For easier shaping, let dough rest frequently for about 10
  seconds, then continue rolling.
  
  Prepare Buttercream Pastry Filling and spread over dough to within 1 inch
  of the edges.
  
  Mix sugar and cinnamon.  Sprinkle mixture evenly over Buttercream. Roll up
  dough jelly roll fashion.  Pinch seam to seal. Cut into 3-inch wide slices
  and place slices cut side down around greased 2 1/2 or 3-quart ring mold or
  tube pan.  Let stand at room temperature until doubled, about 1 hour.
  
  Heat oven to 350 F.  Bake until golden, 45 - 55 minutes.
  
  Cool 5 minutes in pan.  Transfer to serving plate.  Drizzle Sugar Icing
  over cake.  Cool.
  
  BUTTERCREAM PASTRY FILLING 1 cup powdered sugar 1/2 cup cold butter or
  margarine, cut into 1/4-inch slices 1/2 tsp vanilla
  
  Fit processor with steel blade.  Measure all ingredients into work bowl.
  Process until smooth and creamy (do not overprocess). Stop food processor
  and scrape sides of bowl during processing, if necessary. Makes about 1
  cup.
  
  SUGAR ICING:  Mix 1 cup sugar, 1 teaspoon butter and 2 to 3 tablespoons
  milk to make a smooth mixture thick enough to spread.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bourbon Nut Cake
 Categories: Cakes
   Servings: 12
 
      4 c  Sifted flour
      1 ts Baking powder
      4 ts Ground nutmeg
      1 c  Butter or margarine
      2 c  Sugar
      6    Eggs
      4 oz Bourbon, about
      4 c  Coarsely chopped pecans
      1 lb Dark raisins
    1/2 lb Candied cherries
           - sliced or chopped
           Powdered sugar
 
  Sift flour with baking powder and nutmeg. Cream butter well, then gradually
  add sugar and continue to cream until fluffy. Beat in eggs, one at a time.
  Add sifted dry ingredients alternately with bourbon. Stir in nuts, raisins
  and cherries. Turn batter into well-greased 10-inch tube pan lined on
  bottom with waxed paper. Bake at 300F 2 hours, or until cake tester
  inserted near center comes out clean. If top of cake begins to brown before
  it is done, cover loosely with foil. Remove cake from oven and let stand 10
  to 15 minutes, then turn out onto rack to cool completely. When cool,
  sprinkle with additional bourbon and wrap. Use more bourbon if fragrant
  cake is desired. Let cake mellow 1 week or longer for best flavor. Sift
  powdered sugar over top before slicing.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brandied Friendship Cake and Starter
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Brandy
      1 lb Peaches with juice; can
      6 c  Sugar, divided (to 7 1/2 cup
           -)
      1 lb Pineapple tidbits or chunks
           - can, with juice
      1 lb Fruit cocktail; can, with j
           -ice
     10 oz Maraschino cherries; jar
      1    Box yellow cake mix
    1/2 c  Oil; to 3/4 cup
      2    Eggs; to 4 eggs
      1    Vanilla instant pudding (sma
           -l package)
  1 1/2 c  Fruit; from starter
      1 c  Nuts; chopped
 
  For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2 cups
  of the sugar. Put in glass jar loosely covered. Let stand 10 days at room
  temperature. Stir every day. On the 11th day, add 2 to 2 1/2 more cups
  sugar and pineapple with juice. Stir every day. On the 21st day add
  remaining 2 to 2 1/2 cups sugar, fruit cocktail with juice and Maraschino
  cherries. Stir every day. On the 31st day, drain juice; save for starter or
  give to a friend. Use fruit for cakes. Makes enough for 3 to 5 cakes. Fruit
  can be frozen to keep or is great over ice cream. Starter can be kept in
  refrigerator 4 weeks. Cake: Mix together cake mix, oil, eggs, pudding mix,
  1 1/2 cups fruit from starter and nuts. Grease and flour Bundt or angle
  food cake pan. Bake @ 350 degrees for 30 to 40 minutes, until golden brown.
  This cake burns easily, so check it often.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brazil Nut Spice Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Shortening
      1 c  Sugar
      2    Egg; well beaten
    2/3 c  Brazil nuts; finely chopped
    1/2 c  Coffee, strong
  1 1/2 c  Cake flour, sifted
  2 1/2 ts Baking powder
    1/2 ts Salt
    1/2 ts Cinnamon
    1/4 ts Cloves
    1/4 ts Ginger
 
  Cream shortening, add sugar gradually and cream well.  Add well-beaten eggs
  and beat together until rich and puffy with air.  Stir in the chopped
  Brazil nuts.  Sift together flour, baking powder, salt and spices.  Add
  these sifted dry ingredients to cake mixture alternately with the liquid
  coffee.  Bake in two 8" layer cake pans (greased and lined with parchment)
  in a 350 F. oven about 35 minutes.  Cool and frost as desired, decorating
  top of cake with sliced Brazil nuts.
  
                                A Parade of Brazil Nut Recipes, n.d.
                                from *Cakes Men Like*
                                by Benjamin Darling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread Crumb Cake
 Categories: Cakes, Osg
   Servings:  1
 
      3 ea Eggs
      1 c  Bread crumbs; fine
      1 c  Nut meats
      1 c  Sugar
 
  Cream yolks of eggs and sugar. Add crumbs and nuts. Fold in whites of eggs
  beaten stiff. Top with tart jelly and serve with whipped cream. Note: Bake
  in moderate 350 F. oven. Source: Mrs. Ralph Orwick, Harlem Springs Grange,
  Carroll County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread Sponge Cake
 Categories: Cakes, Osg
   Servings:  1
 
      1 c  Sponge
      1 c  Sugar
    3/4 c  Sugar
      2 ea Eggs
      1 c  Raisins
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Cloves
      1 ts Nutmeg
 
  Let rise for 3 hours. Note: No other directions. Any sponge should do,
  sourdough perhaps? Bake in moderate 350 F. oven. Source: Mrs. N. A. Mealy,
  Vienna Grange, Trumbull County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bresse Farmhouse Chocolate Cake
 Categories: Cakes
   Servings:  6
 
      7 oz Bittersweet chocolate
           -OR- semisweet chocolate,
           - broken into small pieces
    1/4 lb Unsalted butter; PLUS:
      1 ts Unsalted butter
    1/4 c  Cake flour
    1/2 c  Superfine sugar; PLUS:
      1 tb Superfine sugar
      3    Eggs
    3/4 c  Heavy cream; reduced by half
           -(SEE NOTE)
      1 tb Unsweetened cocoa powder
 
  NOTE: Simmer cream until reduced by half, about 20 minutes.
  
  Preheat the oven to 400 F.  Lightly butter an 8-inch springform pan.  In a
  double boiler, melt 4 ounces of the chocolate with 1/4 pound of the butter,
  cut into small pieces.
  
  In a medium bowl, blend the flour and 1/3 cup of the sugar.  Add the eggs
  and mix well.  Add the melted chocolate and butter to the bowl and, with an
  electric mixer, beat at high speed for about 5 minutes, until the batter is
  smooth and forms a ribbon when the beaters are lifted.  Pour the batter
  into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20
  minutes, until the cake is set and a toothpick inserted in the center comes
  out dry. Unmold the cake onto a rack and let it cool; it will fall to about
  half its original height.
  
  Meanwhile, in a double boiler, melt the remaining 3 ounces of chocolate
  with the remaining 1 teaspoon butter.
  
  In a small heavy saucepan, bring the reduced cream to a boil, then whisk it
  vigorously into the chocolate.  Continue whisking until smooth and glossy.
  
  Place sheets of waxed paper under the cake and cooling rack.  Pour the
  frosting over the top of the cake, using a metal spatula to spread the
  frosting evenly over the top and sides.
  
  After the frosting has hardened slightly, about 5 minutes, use a long
  straight knife to mark the top in a crisscross pattern.  Mix the cocoa with
  the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake
  before serving.
  
  Recipe by Georges Blanc, La Mre Blanc, Vonnas, France Great Desserts -
  ISBN: 0-916103-04-8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Sugar Cake
 Categories: Cakes, Desserts
   Servings:  8
 
      2 c  Brown sugar; packed
  1 3/4 c  Flour; sifted
      2 ts Cinnamon
      2 ts Ground ginger
      1 ts Ground cardamom
      1 ts Ground cloves
      1 ts Baking soda
    1/4 ts Salt
      2    Eggs
    3/4 c  Buttermilk (*)
    1/2 c  Butter; melted
      1 c  Pecans; chopped

MMMMM------------------------BUTTERSCOTCH GLAZE-----------------------------
    1/4 c  Butter
    1/4 c  Brown sugar
      2 tb Milk
      1 c  Powdered sugar
      1 ts Vanilla or rum extract
 
  Preheat oven to 325F.  Grease and flour 9-cup tube (Bundt) pan.
  
  In large bowl combine dry ingredients.  Add buttermilk, eggs and melted
  butter.  Beat well.  Add nuts if desired. Pour into prepared pan. Bake for
  50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto
  wire rack or plate.  Cool.  Top with Butterscotch Glaze.
  
  (*) I used 4 Tbsp. buttermilk powder, added with the dry ingredients. Then
  I added 3/4 C. water where the buttermilk is to be added.
  
  GLAZE:  In sauce pan, combine butter, brown sugar and milk. Bring to full
  boil, add sugar and extract. Beat until smooth. Add more milk to make a
  good consistency for drizzling if necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Sugar Cake
 Categories: Cakes, Osg
   Servings:  1
 
  1 1/2 c  Brown sugar
    1/2 c  Shortening
      1 ea Egg
      1 c  Raisins
  2 1/2 c  Flour
      1 ts Baking soda; sifted in flou
           -r
      1 c  Milk; sour
      1 ts Cinnamon
      1 ts Cloves
           Salt
 
  Note: No directions. Cream shortening, add sugar. Beat in sour milk
  alternately with dry ingredients. Add spices. Turn into greased, floured
  pans. Bake in moderate 350 F. oven. Source: Mrs. Frank Evel, Shenandoah
  Grange, Huron County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buche De Noel
 Categories: Cakes
   Servings:  4
 
      6    Eggs
      1 c  Granulated Sugar
      1 c  Cake And Pastry Flour
      1 ts Baking Powder
      1 pn Salt
      1 ds Vanilla Extract
      1    Fruit Jelly Or Jam
 
  Beat eggs until foamy, then beat in sugar.  Sift flour, baking powder and
  salt together and beat into egg mixture.  Blend in vanilla.  Grease a jelly
  roll pan, 17 by 11 inches.  Spread with wax paper, grease paper, then
  sprinkle with flour.  Pour batter into prepared pan and bake in oven
  preheated to 400F until cake springs back when pressed with finger, 10 -
  20 minutes.  Turn cake out onto tea towel sprinkled with icing sugar. Roll
  up the shorter side, using towel to push cake into place, then unroll, trim
  off crisp edges, spread with jelly or jam, and roll up. Let cool on rack.
  Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha
  icing and the log sprinkled as desired with icing sugar. From The Gazette
  90/12/19.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burnt Orange Meringue Cake
 Categories: Cakes
   Servings: 12
 
MMMMM----------------------ALMOND MERINGUE LAYERS---------------------------
  1 3/4 c  Whole almonds
    3/4 c  Sugar
      2 tb Cornstarch
      1 c  Egg whites
      1 pn Salt
    1/2 c  Sugar
      2 ts Vanilla extract
    1/2 ts Almond extract
    1/2 c  Toasted sliced almonds
           - for finishing

MMMMM----------------------CARAMEL-ORANGE FILLING---------------------------
    3/4 c  Sugar
    1/2 ts Lemon juice
      1 c  Milk
      4    Egg yolks
      2 tb Grated orange zest
  1 1/2 c  Unsalted butter

MMMMM-----------------------GLAZED ORANGE SLICES----------------------------
    1/2 c  Orange juice
      1    Envelope gelatin
    2/3 c  Apricot preserves
      2 lg Oranges
 
  PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in the
  food processor until coarsely ground. Place them on a baking pan and toast
  for about 15 minutes, stirring frequently, until golden. Cool and combine
  with the sugar and cornstarch. Reduce oven to 300F. Whip the egg whites on
  medium speed with the salt until white and opaque. Increase speed to
  maximum and whip in remaining sugar. Continue whipping until egg whites
  hold a firm peak. Fold in extracts and toasted almond mixture. Pipe batter
  on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to
  make three 10-inch disks. Bake at 300F about 30 minutes, until crisp but
  not completely dry. Cool layers on pans. FOR THE FILLING, place the sugar
  and lemon juice in a saucepan and stir well to combine. Place on medium
  heat and stir occasionally until the sugar melts and caramelizes. Add the
  milk carefully (the caramel will splatter) and return to a boil, stirring
  to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest
  and whisk half the boiling milk into them. Return remaining milk to a boil
  and whisk in yolk mixture, continuing to whisk until thickened. Strain into
  a bowl and cool. Beat butter with paddle on medium speed until soft and
  light. Beat in custard cream and beat filling smooth.
  
  FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl.
  Bring the apricot preserves to a boil over low heat, stirring occasionally.
  Add the orange mixture and return to a boil, reducing slightly. Strain and
  cool slightly. Halve and slice oranges thinly. Dip orange slices in glaze
  and place on a pan lined with plastic wrap to set. To assemble, trim layers
  to an even 10-inch diameter and place one on a cardboard. Spread with 1/4
  of the filling. Repeat with another layer and another 1/4 of the filling.
  Top with last layer and mask cake with another 1/4 of the filling. Use the
  remaining filling to make a border of rosettes on the edge of the cake and
  a circle of rosettes in the center. Press the sliced almonds against the
  side of the cake and fill in the center circle with them. Arrange orange
  slices on the rosettes.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burnt Sugar Cake
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/4 c  Sugar
    1/3 c  Butter
    1/2 ts Salt
      2 ts Baking powder
    1/2 ts Orange flavoring
    1/2 c  Milk
  1 3/4 c  Cake flour
      2    Eggs
      1 ts Vanilla
    1/4 c  Water
 
  Carmalize 1/2 cup sugar.  Dissolve in water and boil until sirup is reduced
  to 1/4 cup.  Cool.  Cream 3/4 cup sugar and butter. Add egg yolks. Beat
  thoroughly.  Sift flour, measure, and sift with baking powder and salt.
  Combine milk, caramel sirup, and flavorings. Add alternately with dry
  ingredients to first mixture. Beat thoroughly. Fold in stiffly beaten egg
  whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F)
  about 20 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burnt Sugar Cake
 Categories: Cakes, Osg
   Servings:  1
 
    1/2 c  Sugar; white
    1/2 c  Water; boiling
  1 1/2 c  Sugar
    3/4 c  Shortening
      2 ea Eggs
      3 c  Cake flour
      1 c  Water; cold
      2 ts Baking soda
      1 ts Vanilla
 
  Place 1/2 c. sugar in frying pan and brown or caramelize. Add boiling
  water, cook to syrup and cool. Cream butter and sugar. Add beaten egg yolks
  and cooled syrup. Sift soda with flour, add alternately with water. Add
  flavoring and fold in beaten egg whites. Bake in moderate oven. Note:
  Moderate oven is 350 - 400 F. Source: Mrs. Charles Wilson, Plainfield
  Grange, Cochocton County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burnt-Butter Baby Cakes
 Categories: Cakes
   Servings:  6
 
      6 tb Unsalted butter
    1/2 c  (rounded) slivered almonds
    1/2 c  Sugar
      3    Egg whites
    1/4 c  Plus 2 tablespoons cake
           -flour
      2 ts Dark rum OR 1 teaspoon
           -vanilla
           Orange marmalade (Optional)
 
  Heat the butter in a small saucepan over medium heat.  Cook, swirling the
  pan occasionally, until the butter turns deep brown.  Remove the saucepan
  from the heat immediately and set aside.
  
  Whirl together the almonds and sugar in a food processor for 1 minute or
  until ground.  Transfer to a clean saucepan.  Stir in the egg whites.  Heat
  over very low heat, stirring, until the mixture is hot to the touch and
  "runny", about 2 minutes.  Remove from the heat.  Stir in the flour.  Stir
  in the cooked butter and the rum until blended.  Cover with plastic wrap
  and chill for 1 hour or up to 3 days before baking.
  
  Preheat the oven to hot (400F).  Grease two mini-muffin tins. Fill each
  muffin cup with 1 1.2 teaspoons of the batter.  Bake for 12 to 14 minutes
  or until the tops are crowned and golden.  Pry the cakes from the tins with
  a small knife.  While still warm, brush lightly with orange marmalade, if
  you wish.  Cool on a rack.  Store in airtight containers for up to 3 days.
  
  NOTE:  The cakes can be made in standard-size muffin tins. Divide the
  batter evenly among 12 greased muffin cups.  Bake for 15 minutes in a
  preheated 400 F oven.
  
  Makes two dozen mini-cakes (or one dozen small cakes)
  
  Nutrient Value per Mini-Cake:  72 Calories, 1 g Protein, 5 g Fat, 6 g
  Carbohydrate, 8 mg Sodium, 8 mg Cholesterol.
  
  Exchanges: 1/3 starch/bread, 1 fat.
  
  [FAMILY CIRCLE; 2/1/91]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buster Brown Cake
 Categories: Cakes, Osg
   Servings:  1
 
    1/2 c  Butter
      2 c  Brown sugar
      2 ea Eggs
      1 ts Baking powder
      1 ts Baking soda
      1 c  Milk; sour
  2 1/2 c  Flour
      1 ts Cinnamon
      1 ts Cloves
      1 ts Nutmeg
 
  Note: No directions. Combine ingredients. Bake in moderate 350 F. oven.
  Source: Martha Bebout, Thorny Point Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Cake
 Categories: Cakes, 1941
   Servings:  6
 
    1/2 c  Butter or butter substitute
      1 c  Sugar
      2    Eggs
    3/4 c  Milk
      2 c  Flour
      2 ts Baking powder
    1/4 ts Salt
      1 ts Vanilla
 
  Cream sugar and butter.  Add egg yolks and beat thoroughly.  Sift flour,
  measure, and sift with baking powder and salt.  Add alternately with milk
  to creamed sugar and butter.  Beat thoroughly. Add flavoring. Fold in
  stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in
  moderate oven (375 F) about 25 minutes. When cool, put layers together with
  peach filling. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Pecan Cheesecake
 Categories: Cheesecake, Cakes, Desserts
   Servings:  6
 
           *Ingredients:*
  1 1/2 c  Graham cracker crumbs
    1/3 c  Sugar
    1/3 c  Butter or margarine, melted
    1/2 c  Pecans, finely chopped
      3 pk Cream cheese (8-oz pkgs),
           -softened
  1 1/2 c  Sugar
      3    Eggs
      2    Crtns commercial sour cream
           -(8-oz cartons)
      1 ts Vanilla extract
    1/2 ts Butter flavoring
      1 c  Pecans, finely chopped,
           -toasted
 
  *Directions:*
  
  Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing
  well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of
  a 9-inch springform pan.
  
  Beat cream cheese with an electric mixer until light and fluffy; gradually
  add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well
  after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup
  pecans.
  
  Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475
  degrees for 10 minutes; reduce temperature to 300 degrees, and bake an
  additional 50 minutes. Let cool to room temperature on a wire rack; chill.
  
  Yields one 9-inch cheesecake.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Sponge Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Sifted cake flour
      1 ts Baking powder
    1/2 c  Milk
    1/4 c  Butter or margarine
      6    Egg yolks
      1 c  Sugar
    1/2 ts Vanilla
 
  Sift together flour and baking powder. Heat milk and butter till butter
  melts; keep hot. Beat egg yolks till thick and lemon-colored; gradually add
  sugar, beating constantly. Add vanilla. Add flour mixture; stir just till
  mixed. Gently stir in the hot milk mixture. Bake in greased and floured
  9x9x2-inch pan at 350 degrees for 30 to 35 minutes. Don't invert; cool in
  pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Sponge for French Pastry
 Categories: Cakes, 1941
   Servings:  6
 
      1    Egg
      3    Egg yolks
  3 1/2 tb Melted butter
      6 tb Flour
      1 ts Grated lemon rind
  2 1/4 tb Cornstarch
      1 ts Baking powder
    1/3 c  Sugar
      1 tb Lemon juice
    1/8 ts Salt
 
  Combine eggs and sugar.  Heat over hot water, beating constantly until warm
  (95 F).  Remove from fire and beat until cool and stiff. Add flour which
  has been sifted, measured, and sifted with cornstarch, salt, and baking
  powder.  Mix as lightly as possible. Add lemon juice and rind. Add butter
  slowly, stirring constantly. Pour into well-oiled pan. Bake in moderate
  oven (375 F) about 20 minutes. When cool cut into various shapes. Ice with
  different colored icing.  Decorate with fancy designs of contrasting
  colors. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttercream
 Categories: Cakes, Toppings
   Servings:  1
 
      3    Egg yolks
      2 tb Sugar
    1/2 c  Whipping cream
    1/2 c  Milk
      1 ts Vanilla extract
      1 c  Unsalted butter
           - at room temperature
    1/4 c  Confectioners' sugar
 
  WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine
  cream, milk and vanilla in a pot, place over high heat. As soon as mixture
  boils, remove from heat and slowly pour over the yolks, stirring. Replace
  mixture in a pot, place over low heat and cook, stirring constantly with a
  wooden spoon. When the mixture has a consistency that coats the spoon,
  remove from the heat and pour into a bowl. Continue to stir as the mixture
  cools. Be very careful not to overcook or the yolks will curdle. Cool to
  room temperature. Place the butter and confectioners' sugar in a mixer and
  cream together. Slowly add the cooled cream mixture until you have achieved
  a light, creamy frosting consistency.
  
  Makes 2 Cups
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butterless, Eggless, Milkless Cake
 Categories: Cakes, Osg
   Servings:  1
 
      1 lb Raisins
      1 qt Water
      1 lb Brown sugar
      3 tb Lard
    1/2 ts Cloves
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      1 ts Baking soda
  3 1/2 c  Flour
      2 ts Baking powder
 
  Boil raisins in water and add other ingredients in order. Note: Bake in 350
  F. oven. Source: Mrs. Laura Mercer, Smith Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Chocolate Hazelnut Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
      1 c  Buttermilk
    1/3 c  Safflower Oil
      2    Egg Whites
      1 ts Vanilla Extract
      1 c  Light Brown Sugar
      1 c  Whole Wheat Pastry Flour
    1/2 c  Cocoa Powder
      1 ts Baking Soda
      1 ts Baking Powder
    1/4 ts Salt
    1/2 c  Finely Chopped Hazelnuts
 
  Preheat oven to 350F.  Combine first 5 ingredients in mixing bowl and beat
  together with electric mixer.  Combine remaining ingredients except the
  hazelnuts in another bowl.  Sprinkle into the wet mixture a bit at a time
  and beat in with the mixer until velvety smooth.  Lightly oil 9 in. cake
  pan.  Sprinkle the bottom with flour.  Pour in half of the batter, then
  sprinkle it evenly with half of the hazelnuts.  Pour in the remaining
  batter and top with the remaining hazelnuts.  Bake for 25 to 30 min., or
  until tests clean. Cook, and cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Spice Cake
 Categories: Cakes
   Servings:  6
 
  2 1/2 c  All purpose flour
    3/4 ts Allspice
      1 c  Granulated sugar
    1/2 ts Cloves
    3/4 c  Brown sugar, packed
    1/2 ts Nutmeg
      1 ts Baking powder
  1 1/3 c  Buttermilk
      1 ts Soda
    1/2 c  Shortening
      1 ts Salt
      3    Eggs
    3/4 ts Cinnamon
 
  Grease and flour 2 round layer pans, 8 or 9 inch.  Measure all ingredients
  into large mixer bowl.  Blend 1/2 minute on low speed, scraping bowl
  occasionally.  Pour into pans.  Bake in preheated 350F oven for 45 minutes
  or until wooden toothpick inserted comes out clean. Cool 10 minutes and
  remove from pans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Brown Sugar Pound Cake
 Categories: Cakes
   Servings: 12
 
  2 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/8 ts Salt
      1 c  Unsalted butter, at room
           -temperature (2 sticks)
      2 c  Firmly packed light brown
           -sugar
      3    Eggs
      1 ts Vanilla
    1/4 ts Anise extract
      1 c  Buttermilk
           Orange Marmalade (Optional)
           Grated rind of one orange
           -(Optional)
    1/2 c  Plumped currants *
 
  * NOTE:  To plump currants, cover with boiling water in a small cup and let
  stand for 10 minutes.  Drain,
  
  Preheat the oven to Moderate (350F).  Grease a 10-inch tube pan. Line the
  bottom with waxed paper.  Grease and dust with flour, tapping out the
  excess.
  
  Stir together the flour, baking powder, baking soda, and salt in a large
  bowl.  Beat the butter and brown sugar in another large bowl for about 3
  minutes, until light and fluffy, scraping down the sides of the bowl as
  needed.
  
  Add the eggs, one at a time, beating for 1 minute after each addition. Beat
  in the vanilla and anise extract.  Reduce the mixer speed to the lowest
  setting; add one-third of the flour mixture, beating just until blended.
  Pour in 1/2 cup of the buttermilk, beating until just combined. Repeat with
  the remaining flour mixture and buttermilk, ending with the flour mixture.
  Fold in the orange rind and the drained currants.
  
  Spoon the batter into the prepared pan.  Rotate the pan briskly to even and
  settle the batter.  Bake for 60 to 65 minutes or until a wooden pick
  inserted in the center comes out clean.  Transfer the pan to a rack and
  cool for 30 minutes.  Run a thin knife around the inside of the pan and the
  tube.  Invert the cake onto the rack; remove the waxed paper.  Re-invert
  the cake. While still warm, brush with orange marmalade and garnish with
  orange zest, if you wish. cool to room temperature. Slice into 24 thin
  slices and serve 2 slices per serving.
  
  NOTE:  The cake can be frozen airtight for up to one month.
  
  Makes 12 servings.
  
  Nutrient Value per Serving: 413 Calories, 5 g Protein, 17 g Fat, 61 g
  Carbohydrate, 144 mg Sodium, 95 mg Cholesterol
  
  Exchanges: 1 1/2 starch/bread, 2 1/2 fruit, 3 1/4 fat.
  
  [FAMILY CIRCLE; 2/1/91]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Butter Cake
 Categories: Cakes
   Servings:  6
 
      3 c  Cake flour
  2 1/2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      8 oz Unsalted butter
      2 c  Sugar
      4    Eggs
      1 c  Buttermilk
 
  Sift together flour, baking powder, baking soda, and salt.  Cream together
  butter and sugar.  Add eggs to creamed mixture one at a time, beating well
  after each addition.  Beat until increased in volume, about 8-10 minutes.
  Fold in the dry ingredients alternately with the buttermilk in three
  additions. Spoon batter into an 11" x 2" pan (W-S sells one just the right
  size, of course!), building sides up higher than center, and bake in a
  preheated 325 degree oven for 60-70 minutes, or until a toothpick inserted
  in the center comes out clean. Cool in the pan 5 minutes, then invert and
  remove.  Let cake cool, but coat with Orange glaze while still slightly
  warm, allowing some glaze to run down sides of cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Shortening
      3    Eggs
  2 1/2 c  Sugar
      3 c  Flour (scant)
      1 c  Buttermilk
      1 ts Vanilla
    1/2 ts Baking Soda
 
  Bake in Bunt Pan 350 degrees   1 hr & 15 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butternut Cake
 Categories: Cakes
   Servings: 12
 
      2 x  Sticks Butter
      3 c  Sifted Flour
      1 ts Baking Soda
      3    Eggs
      2 c  Sugar
      1 c  Buttermilk
      3 ts Butternut Flavoring
    1/4 ts Salt
      8 oz Cream Cheese
           Stick Butter
           Box Powdered Sugar
      2 ts Butternut Flavoring
      1 c  Chopped Nuts
 
  Preheat oven to 350F.  Grease and flour three 9-inch cake pans of butter.
  Add eggs one at a time, beating well after each addition.  Mix soda and
  salt into buttermilk until foamy.  Add alternately with flour. Add 3
  teaspoons flavoring.  Pour into prepared pans and bake until done, 20 to 25
  minutes.  Add nuts.  Spread on cooled cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butterscotch Pecan Crumb Cake
 Categories: Cakes
   Servings:  8
 
  1 1/4 c  Flour
      1 c  Firmly packed light or dark
           -brown sugar
    1/4 ts Salt
    1/2 c  Butter, softened (generous 5
           -tbsp)
      1 c  Chopped pecans
      1 ts Baking powder
    1/4 ts Baking soda
    1/2 c  Buttermilk
      2 ts Pure vanilla extract
      1    Egg, beaten well
 
  This recipe can be doubled and baked in two 8 inch pans, or one 9x13 pan.
  
  Preheat the oven to 3350F.  Butter an 8 or 9 inch round or square baking
  pan; dust with flour, tapping out the excess, and set aside. Into a medium
  bowl, sift together the flour, sugar, and salt. Add the butter. With a
  pastry blender, 2 knives or your fingers, work the mixture to form fine
  crumbs. Remove 1/2 cup of the crumbs; add the pecans and set aside. To the
  crumbs remaining in the bowl, add the baking powder and baking soda, then
  beat in the buttermilk, vanilla, and egg just until blended. The batter
  with not be smooth, so do not overbeat. Spread the batter in the pan.
  Sprinkle evenly with the crumbs that you set aside. Bake until the cake
  shrinks from the sides of the pan and the crubms are golden, 40-45 minutes.
  Cool the cake in the pan on a wire rack. Serve warm or at room temperature.
  Makes one 8 or 9 inch cake.
  
  Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cake Recipe
 Categories: Cakes
   Servings:  6
 
      2 oz To 4 oz chocolate
    1/2 c  Milk
      1 c  Light brown sugar, firmly
           -packed
      1    Egg yolk
 
  Preheat oven to 350. Prepare the following custard: Cook and stir in a
  double boiler OVER-not IN-hot water: Remonve from heat when thickened. Have
  other ingredients at about 75 degrees. Sift before measuring: 2 c. cake
  flour Resift with: 1 tsp soda 1/2 tsp salt Sift: 1 c. white sugar Beat
  until soft: 1/2 c. butter Add the sugar gradually. Blend until very light
  and creamy.  Beat in, one at a time: 2 egg yolks Add the flour to the
  butter mixture in 3 parts, alternating with thirds of: 1/4 c. water 1/2 c
  milk 1 tsp vanilla Stir the batter until smooth after each addition. Stir
  in the chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold
  them light into the cake batter.  Baked in 2 greased 9-inch round pans for
  about 25 minutes.  Spread, when cool, with: Caramel Icing or Chocolate
  Icing (recipes follow)
  
  CARAMEL ICING
  
  Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2 c.
  butter plus 1/2 c. milk Cover and cook for about 3 minutes or until the
  steam has washed down any crystals which may have formed on the sides of
  the pan.  Uncover and cook without stirring to 238 to 240 degrees. Add: 3
  TBSP butter Remove the icing from the heat and cool to 110 degrees. Add: 1
  tsp vanilla Beat the icing until it is thick and creamy. If it becomes too
  heavy, thin it with a little cream until it is of the right consistency to
  be spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candied Holiday Fruitcake
 Categories: Cakes
   Servings: 12
 
      3 c  Chopped pecans
      2 c  Chopped candied pineapple
    3/4 c  Chopped candied cherries
    1/3 c  Chopped candied orange peel
  1 3/4 c  Plus 3 tb, all-purpose flour
      1 c  Butter, room temperature
      1 c  Sugar
      5    Eggs
      1 tb Vanilla extract
      1 tb Lemon extract
    1/2 ts Baking powder
      1 pn Salt
           Powdered sugar
 
  Position rack in lowest third of oven and preheat to 250 deg F. Grease and
  flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and
  fruits with 3 tb flour. In another large bowl, cream butter with sugar
  until light and fluffy. Beat in eggs 1 at a time. Stir in vanila and lemon
  extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry
  ingredients to batter; stir until blended. Mix fruit mixture into batter.
  
  Pout batter into prepared pan. Bake until golden brown and testr inserted
  into centre comes out clean, about 2 1/2 hours. Cool in pan on rack 15
  minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap
  in foil and store at room temperature.) Dust with powdered sugar. Posted by
  Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candy Crunch Cake
 Categories: Cakes, Texas
   Servings:  8
 
    3/4 c  Sugar
    1/2 ts Instant coffee
      2 tb Light corn syrup
      2 tb Water
  1 1/2 ts Sifted baking soda
      1    Angel food cake
           Cool Whip topping
           Slivered almonds, toasted
 
  From "Old San Francisco Steak House"
  
  In saucepan, mix sugar with coffee, corn syrup and water. Cook to the hard
  crack stage, 285 F on candy thermometer.  Remove from heat and add soda all
  at once.  Stir vigorously, but only until mixture blends and pulls away
  from pan.  Quickly pour onto a piece of foil paper.  Do not spread or stir.
  Let it cool and harden.  Then crush it into crumbs.
  
  Cut an angel food cake into 2 layers.  Mix some of the powdered parts of
  candy into Cool Whip.  Spread over first layer of cake.  Add some of the
  larger pieces of candy.  Add second layer of cake.  Spread with more Cool
  Whip.  Add generous amounts of candy and toasted slivered almonds.
  Refrigerate until ready to serve.  It is tastier if it is put together a
  couple of hours before it is to be served.  It will not be as good the
  second day as it gets weepy and the candy softens.
  
  Yield: 6 to 8 servings
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel-Orange Buche De Noel Part 1
 Categories: Cakes, Entertain
   Servings:  2
 
           -BUTTERCREAM
      6 lg Egg yolks
    1/3 c  Firmly packed dark brown
           -sugar
      2 tb All purpose flour
  1 1/2 c  Half and half
      8 oz Imported white chocolate
           -(such as Lindt), chopped
  1 1/2 ts Grated orange peel
           -CAKE
  1 1/2 c  Toasted sliced almonds
      2 tb Unbleached all purpose
           -flour
      6 lg Eggs, separated
     10 tb Firmly packed dark brown
           -sugar
      1 ts Grated orange peel
    1/2 ts Vanilla extract
    1/2 ts Cream of tartar
    1/8 ts Salt
           Powered sugar
      1 c  (2 sticks) unsalted
           -butter, room temperature
      1 tb Grand Marnier or other
           -orange liqueur
           Pine twigs
           Candied Cranberries (see
           -recipe below) or fresh
           -currants
 
   The buche de Noel, or Christmas log, was created in the late nineteenth
  century by Parisian pastry chefs, who were inspired by the real logs that
  burned on hearths throughout the night on Christmas Eve. Our version can be
  decorated with Candied Cranberries or fresh currants. Enjoy with a glass of
  orange liqueur or Sauternes.
  
   8 Servings
  
   FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend
  well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk
  hot half and half into egg mixture. Return egg mixture to same saucepan and
  cook until mixture boils and thickens, whisking constantly. Transfer
  mixture to medium bowl. Add chocolate and orange peel and stir until
  mixture is smooth. Press plastic wrap onto surface f pastry cream to
  prevent skin from orming. Cool completely. (Pastry cream can be prepared 1
  day ahead. Refrigerate. Bring to room temperature before continuing.)
  
   ===contined====
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel-Orange Buche De Noel Part 2
 Categories: Cakes, Entertain
   Servings:  2
 
           See Part One
 
   FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll pan.
  Line with parchment. Butter and flour parchment. Coarsely grind toasted
  almonds with flour in processor. Using electric mixer, beat yolks with 5
  tablespoons brown sugar in medium bowl until slowly dissolving ribbons form
  when beaters are lifted. Stir in orange peel and vanilla extract. Using
  clean dry beaters, beat whites with cream of tartar and salt in large bowl
  until soft peaks form. Gradually add remaining 5 tablespoons brown sugar
  and beat until stiff but not dry. Fold whites into yolk mixture. Gently
  fold in almond mixture.
  
   Spread batter evenly in prepared pan. Bake until toothpick inserted into
  center comes out clean, about 30 minutes. Run small sharp knife around pan
  sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool.
  
   Slide cake on parchment onto work surface. Loosen cake from parchment
  using heavy large knife as aid. Sift powdered sugar over cake. Invert onto
  cookie sheet. Sprinkle with powdered sugar and invert onto another
  parchment sheet. Using electric mixer, beat butter in large bowl until
  light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a
  time, beating after each addition until just blended.
  
   Spread half of buttercream over cake, leaving 1/2-inch border. Starting at
  1 long side, roll up cake jelly roll fashion. Arrange seam side down on
  parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over
  cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake
  to platter. Attach ends to top of cake, forming branches. Spread reserved
  1/2 cup buttercream over cake ends and seams. Cover and refrigerate at
  least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover
  and refrigerate. Let cake stand at room temperature 20 minutes before
  serving.)
  
   Arrange pine twigs on cake and on platter. Garnish with cranberries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caraway Cakes
 Categories: Cakes, 1941
   Servings:  6
 
    1/4 c  Butter or butter substitute
      1 c  Sugar
      1 ts Lemon juice
    1/4 ts Vanilla
      2    Eggs
    1/2 c  Milk
      1 ts Grated lemon rind
  1 1/2 c  Flour
      1 ts Caraway seed
      1 ts Baking powder
 
  Cream sugar and butter or butter substitute.  Add egg yolks. Beat
  thoroughly.  Add lemon juice, flavoring, and grated lemon rind. Sift flour,
  measure, and sift with salt and baking powder. Add alternately with milk to
  first mixture.  Add caraway seed. Mix thoroughly. Fold in stiffly beaten
  egg whites.  Fill well-oiled muffin tins 2/3 full. Bake in moderate oven
  (375 F) about 30 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carmel Fudge Cake
 Categories: Cakes, Chocolate
   Servings:  139
 
      1    Pkg chocolate cake mix
           (18 1/4 or 18 1/2oz)
      1    Can Eagle Brand condensed
           Milk (not evaporated!)
    1/2 c  Margarine or butter
      1 pk Carmels (14oz)
      1 c  Coarsely chopped pecans
 
  Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups
  batter into greased 13x9-inch baking pan; bake 15 minutes. in heavy
  saucepan, over low heat, melt caramels and margarine. Remove from heat; add
  condensed milk. Mix well. Spread carmel over cake; spread remaining cake
  batter over carmel. Top with nuts. Bake 30 minutes or until cake springs
  back when lightly touched. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carol's Coconut Cream Cheese Cake
 Categories: Cakes, Cheese
   Servings:  2
 
      1 c  Flour 2 Tbsp sugar 1/2 cup
           -chopped nuts In a medium
           -bowl, mix
 
  This treasured recipe from my sister-in-law makes a lovely cool summer
  dessert that "melts in your mouth." 1/2 cup butter or margarine, NOT melted
  together above ingredients and pat into a well- greased 9" by 13" pan. Bake
  at 375 for 15 minutes.  Allow to cool. 1 (8 oz.) package cream cheese,
  softened 1 (8 oz.) container Cool Whip thawed and divided in half 1 cup
  powdered sugar In a small bowl, combine cream cheese, half the Cool Whip
  and powdered sugar. 2 pkgs. coconut cream instant pudding 3 cups milk In a
  large mixing bowl, mix together as directed on package.  Then spread evenly
  over cream cheese layer. Remaining Cool Whip (half the original amount) 1/2
  cup shredded coconut Spread remaining Cool Whip evenly over pudding layer.
  Then sprinkle with coconut.  Chill until ready to serve.  Makes 2 dozen 2"
  by 2" squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carole's Christmas Cake
 Categories: Cakes, Christmas, Entertain
   Servings:  6
 
      6    Eggs
      1 c  Of sugar
    1/2 lb Melted butter
      1 c  Of flour
      1 ts Of vanilla
           Fruit stuff:
    1/2 c  Of flour
      1 lb Candied cherries
      1 lb Candied pineapple
      4 c  Of chopped pecans
 
  Batter: Mix batter items together. Flour the fruit stuff items. Place the
  fruit stuff into a greased Angel Food cake pan (I use a Bunt pan) Pour the
  batter over the fruit stuff. Bake at 300 degrees until done (about 1 1/2
  hour.
  
  For a cupcake version: Bake 15 minutes at 300 degrees, brush on Honey.
  Continue to bake for 15-30 minutes more. (use two cupcake papers per
  serving.
  
  With the cake freshly removed, I use a hypo and inject with one shot of the
  following: Rum Amaretto (Almond flavor) Triple Sec (Orange) Gran Marnier
  (Orange)
  
  Make these a month or so early. Wrap in SaranWrap place in refrig. Bring
  back to room temp. before serving. Hope you enjoy this as much as we have.
  From: Ed Kotkiewicz
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot 'n' Raisin Cheescake
 Categories: Cakes
   Servings: 10
 
      1 c  Graham Cracker Crumbs
      3 tb Margarine, Melted
    1/2 c  Granulated Sugar
      4    Large Eggs
      1 c  Finely Shredded Carrot
    1/2 ts Ground Nutmeg
      1 tb Unsweetened Orane Juice
      3 tb Granulated Sugar
     24 oz Cream Cheese, Softened
    1/2 c  Unbleached All-Purpose Flou
    1/4 c  Unsweetened Orange Juice
    1/4 c  Raisins
    1/4 ts Ground Ginger
      1 c  Sifted Powdered Sugar
 
  Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom
  of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes. Combine 20
  ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed
  on electric mixer until well blended.  Blend in eggsand juice. Add combined
  remainig flour, carrots, raisins, and spices; mix well.  Pour over crust.
  Bake at 450 degrees F., 10 minutes.  Reduce oven temperature to 250 degrees
  F., continue baking for 55 minutes more.  Loosen cake from rim of pan; cool
  before removing rim of pan.  Chill. Combine remaining cream cheese and
  juice, mixing until well blended. Gradually add powdered sugar, mixing
  until well blended.  Spread over top of cheesecake. Garnish with additional
  raisins and finely shredded carrots, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes
   Servings: 12
 
      1 c  Oil
      1 c  Sugar
      1 c  Brown Sugar
      1 ts Vanilla
      4 x  Eggs
      2 c  Flour, Whole Wheat
    1/3 c  Dry Milk
      1 ts Baking Soda
      1 ts Salt
      1 ts Baking Powder
      2 ts Cinnamon
      3 c  Carrots, Shredded
      1 c  Walnuts, Chopped
 
  In large bowl, blend oil and sugars on low until well mixed.  Add vanilla.
  Beat in eggs, one at a time, blending well after each addition.  Stir
  together dry ingredients and add to egg mixture until well blended.  Stir
  in walnuts and carrots by hand.  Pour batter into well greased and floured
  10" tube pan or fluted pan.  Bake at 350F for 50-60 minutes.  Cool in pan,
  then top with powdered sugar or frosting of your choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake - Low Fat
 Categories: Cakes
   Servings: 16
 
      2 c  Flour, All-Purpose
      2 ts Cinnamon
      1 ts Baking Powder
      1 ts Baking Soda
    3/4 ts Salt
    1/4 ts Nutmeg
      8 oz Crushed Pineapple
      3 tb Vegetable Oil
      1 ts Vanilla
      3 c  Carrots, Shredded
      3    Large Egg Whites
      1 pn Cloves
  1 1/2 c  Sugar
 
  Preheat oven to 350F.  Line 13 x 9 in. baking pan with foil.  Coat with
  vegetable cooking spray.  Combine first seven ingredients in bowl.  Beat
  sugar, pineapple, oil and vanilla in mixer bowl until smooth.  Beat in dry
  ingredients until just combined.  Stir in carrots.  Beat egg whites in
  small mixer bowl to stiff peaks.  Fold into carrot mixture in 2 batches
  with rubber spatula.  Pour batter into pan.  Bake 40 minutes or until
  toothpick comes out clean.  Cool in pan on wire rack.  Invert cake onto wax
  paper; remove pan and foil.  Cut into 16 pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake (Microwave)
 Categories: Microwave, Cakes
   Servings: 16
 
    1/4 c  Graham-cracker crumbs
  2 1/4 c  Flour
      1 tb Ground cinnamon
      2 ts Baking soda
      1 ts Ground nutmeg
    3/4 ts Salt
      2 c  Granulated sugar
  1 1/2 c  Vegetable oil
      3 lg Eggs
      5 c  Shredded carrots (1-1/4
           -lbs.)
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  The conventional version of this recipe came from Mary Dorcas Walker of
  Phoenix, AZ.  The microwave version is moister, lighter and rises higher
  because the air inside a microwave oven rremains at room temperature. The
  hot, dry air of a conventional oven bakes a crust around the outside of a
  cake that holds in its volume.  As Jill Crum, director of the Microwave
  Cooking Library's test kitchen, says, "To convert for microwaving, you
  usually need todecrease liquid and increase fat, but this cake is rich in
  eggs and oil and has no additional liquid, so the proportions don't have to
  be changed."  This holds true for pudding cakes in the microwave, too.
  
  confectioners' sugar, for topping
  
  Lightly spray a 12-cup plastic fluted tube pan with vegetable cooking
  spray. Add crumbs; tilt and rotate pan to cover bottom and sides; shake out
  excess crumbs.  Mix flour, cinnamon, baking soda, nutmeg and salt.
  
  In a large bowl beat sugar, oil and eggs with wooden spoonuntil blended.
  Stir in caarrots and nuts, then flour mixture until well blended.  Pour
  into prepared pan.
  
  Place pan on an inverted glass plate or plastic trivet in microwave oven.
  Rotating pan a quarter turn twice, microwave on medium-high 18-22 minutes,
  until a pick inserted in cente rof cake comes out clean.  (If using
  transparent pan, lift and check bottom,; cake should look dry.) Moist spots
  on surface will dry while cake is standing.
  
  Cool in pan directly on flat heatproof surface 10 minutes.  Cake should
  pull away from sides and tube of pan.  run a thin-bladed spatula around
  sides and tube to loosen cake.  Invert onto a rack; remove pan and cool
  completely. Dust top with confectioners' sugar.
  
  Makes 16 servngs.
  
  [ Woman's Day magazine, 3/24/87. ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake with Marmalade Cream Cheese Frosting
 Categories: Cakes, Toppings
   Servings: 12
 
      2 c  Unbleached all purpose flour
      2 ts Baking soda
      2 ts Baking powder
      2 ts Ground cinnamon
    1/2 ts Salt
      4 lg Eggs
    3/4 c  Vegetable oil
    3/4 c  Sugar
    2/3 c  Packed golden brown sugar
    1/2 c  Orange marmalade
    1/2 c  Orange juice
      3 c  (lightly packed) grated
           Peeled carrots
    3/4 c  Chopped toasted walnuts

MMMMM-----------------------------FROSTING----------------------------------
      4    8-oz packages cream cheese,
           Room temperature
      2 c  Powdered sugar
  1 1/4 c  (about) orange marmalade
      6 tb (3/4 stick) unsalted butter,
           Room temperature
      2 ts Grated orange peel
  1 1/4 c  Finely chopped toasted
           Walnuts (about 6 oz)
 
  FOR CAKE: Preheat oven to 350-degree F. Butter and flour two
  9-inch-diameter cake pans with 2-inch-high sides.  Sift first 5 ingredients
  into medium bols.  Beat eggs, oil, sugars, marmalade and juice in large
  bowl until blended.  Stir in dry ingredients.  Fold in carrots and nuts.
  Divide batter between cake pans.  Bake until tester inserted into centers
  comes out clean, about 40 minutes.  Transfer cakes to racks; cool 15
  minutes.  Turn out cakes onto racks; cool completely.
  
  FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large
  bowl until smooth.  Add 3/4 cup marmalade, butter and orange peel and beat
  just until smooth.  If necessary, cover and chill until firm enough to
  spread.
  
  Place 1 cake on plate.  Spread with 1/4 cup marmalade.  Spread 1 cup
  frosting over.  Top with second cake.  Spoon 2 cups frosting into pastry
  bag fitted with large star tip.  Spread remaining frosting smoothly over
  top and sides of cake.
  
  Pipe frosting in 4 parallel lines atop cake in opposite direction, forming
  lattice.  Press 1 cup nuts onto sides of cake.  Pipe ring of frosting
  around top edge of cake.  Stir 1/4 cup marmalade to loosen; spoon some into
  1 row of lattice diamonds.  Spoon some remaining nuts into next row of
  diamonds.  Repeat, alternating marmalade and nuts, filling rows completely.
  (Can be made 2 days ahead.  Cover with cake dome and chill.)
  
  SOURCE: BON APPETIT, May '93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake with Orange Glaze
 Categories: Cakes, Low-cal
   Servings: 20
 
           Oil for greasing pan
      3 c  Cake flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
      1 c  Applesauce
      1 c  Brown sugar
      1 c  Sugar
      3    Egg whites
      1    Grated rind of 1 orange
      1    Juice of 1 orange
      3 c  Carrots, peeled shredded
      1 c  Raisins

MMMMM---------------------------ORANGE GLAZE--------------------------------
      2 c  Powderd sugar
      4 tb Orange juice
      1 ts Lemon juice
      1 ts Grated orange rind
 
  Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10"
  springform pan with center hole.
  
  Combine flour, baking soda, baking powder, cinnamon and salt: set aside.
  Beat together applesauce, sugars, egg whites, orange rind and juce. Blend
  in flour mixture with mixer at medium speed only until smooth. Do not over
  beat. Stir in carrots and raisins. Pour batter into prepaed pan and bake 50
  to 60 minutes or until a knife inserted near center comes out clean. Remove
  cake from pan, or if using spring form, remove sides of pan and put cake on
  wire rack to cool completly.
  
  ****************************Orange Glaze*******************************
  Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly
  to blend. Spoon glaze over cooled cake and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake, a la Anne
 Categories: Cakes, Desserts
   Servings: 15
 
  1 1/2 c  Sunlite oil
      2 c  White sugar
      3    Eggs, should be jumbo
      2 ts Vanilla
      2 c  A.P. flour
      2 ts Cinnamon
      2 ts Baking soda
      1 ts Salt
      7 oz Flaked coconut
      2 c  Shredded carrots
 13 1/2 oz Crushed pineapple, well
           -drained
      1 c  Chopped nuts (your choice)
           Cream Cheese Frosting
      8 oz Softened cream cheese
      1 tb Milk (homogenized)
      1 ts Vanilla
      1 ds Of salt
      5 c  Sifted powdered sugar
 
  In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix
  well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in
  a smaller bowl.
  
  Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and
  mix well using the whisk. Stir in the flaked coconut, the carrots, the
  crushed pineapple,and the chopped nuts, using the whisk. Pour into a well
  greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan)
  and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about
  30 minutes.
  
  While it bakes: Test the cake after 30 minutes, the typical test of the
  center of the cake being done is used, the center is firm, but by using a
  toothpick or skewer to test, this cake should be almost underdone!
  
  Frost as desired, using Cream cheese or butter frosting (cream cheese
  suggested), using this mixture.
  
  Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the
  salt, then add the powdered sugar, one cup at a time, until it is well
  mixed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake - Fruit Sweet
 Categories: Cakes
   Servings:  2
 
    3/4 c  Oil
    3/4 c  Fruit Sweet
      1    Egg + 3 egg whites
      2 ts Vanilla
      1 c  Crushed pineapple, undrained
      2 c  Flour
      2 ts Baking soda
      1 ts Salt
      2 ts Cinnamon
      1 c  Shredded coconut
      2 c  Raw shredded carrots
    2/3 c  Chopped nuts
           Cream Cheese Frosting
    1/3 c  Flour
      1 c  Skim milk
    2/3 c  Fruit Sweet
    1/3 c  Low-fat Neufchatel (3 oz),
           -softened
      1 tb Butter
      2 tb Vanilla
 
  Fruit sweet is made of peach and pear juices and pineapple syrup. It is
  available from Wax Orchards; R4 - 320; Vashon Island, WA 98070
  
  Preheat oven to 350 degrees.  Spray a 9x13" pan with Pam.  Blend oil, Fruit
  Sweet, eggs, and vanilla.  Beat well.  Stir in pineapple. Combine flour,
  baking soda, salt, and cinnamon.  Add to blended mixture. Stir in coconut,
  carrots, and nuts.  Pour into pan and bake 30-40 minutes. Cool.
  
  Frosting:  Combine flour and 1/4 c milk in a small saucepan. Blend together
  into smooth paste.  Slowly, add remaining milk and beat until smooth. Cook
  over medium heat, stirring constantly until mixture becomes thick paste.
  Cover and cool in refrigerator. When cool, scoop mixture into large bowl.
  Blend Fruit Sweet, Neufchatel, and butter into thickened mixture. Beat with
  electric mixer.  Stir in vanilla.  Spread on cake.
  
  Makes 2 cups of icing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
      3 c  All-purpose flour
  2 1/2 c  Sugar
      1 tb Baking soda
      1 tb Cinnamon
      1 ts Salt
      4 lg Eggs
  1 1/2 c  Salad oil
      1 ts Vanilla extract
      2 c  Packed shredded carrots
      2 c  Chopped walnuts
      1    20 oz can crushed pineapple
           -(w/juice)
 
  A friend of mine here at work makes the most outrageous carrot cake I've
  ever tasted. Her name is Lynn and here's her recipe:
  
  Preheat oven to 350 degrees F.  Grease and flour two 10-inch round cake
  pans.  In a large bowl with a spoon, mix flour, sugar, baking soda,
  cinnamon and salt.
  
  In a small bowl, with a fork, beat eggs slightly.  Stir in salad oil and
  vanilla extract.  Stir egg mixture, shredded carrots, walnuts and crushed
  pineapple into flour mixture just until flour is moistened.
  
  Pour batter into pans.  Bake 40-45 minutes until toothpick comes out clean.
  Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool
  completely on racks.
  
  When cake is cool, frost with Creamy Cheese Frosting (below).
  
  Creamy Cheese Frosting
  
  In large bowl, with mixer at medium speed, beat 12 oz packages of cream
  cheese (softened), 1/2 c butter (softened), 1 tbl. lemon juice and 1 1/2
  tsp vanilla extract until smooth. Gradually beat in 5 1/2 c confectioners'
  sugar until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
  2 1/2 c  All purpose flour
      2 ts Baking soda
    1/4 ts Salt
      2 ts Cinnamon
      1 c  Dark brown sugar
      1 c  White sugar
  1 1/2 c  Salted butter (softened)
      3 lg Eggs
      2 ts Vanilla
      1 lb Carrots (grated)
    1/2 c  Crushed pineapple (drained)
      1 c  Raisins
      1 c  Chopped walnuts
 
  You need:
  
  Heres what you do:
  
  1. Combine flour, baking soda, salt, cinnamon, and sugars.  Add butter, one
  egg, and vanilla.  After combined, beat on med. speed for two minutes.  (
  It's gonna be as thick as cookie dough!)
  
  2. Add remaining eggs, beating for 30 seconds after the addition of each
  one.
  
  3. Add carrots, pineapple, raisins, and walnuts.
  
  4. Bake in two greased and floured 9" layer pans for about 60-70 minutes.
  
  5. Cool in pans for ten minutes and then remove and allow to cool
  completely. 6. Frost with your favorite CREAM CHEESE FROSTING.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
           Ingredients:
    350 g  (12.4 oz.) flour
      1 ts Baking powder
    300 g  (10.6 oz) sugar or brown
           -sugar
      2 ts Cinnamon
    3/4 ts Cardamom
      2 pn Ground cloves
      1 pn Of salt
    250 g  (8.8 oz) finely grated
           -carrots
      1    Lemon, peel and juice
    250 g  (8.8 oz) ground almonds
      4    Eggs, beaten
    200 g  (7 oz) melted and cooled
           -margarine
 
  Instructions: ** Mix together flour and baking powder and sift
  
  Add sugar, cinnamon, cardamon, cloves and salt to the flour/baking powder
  mix.
  
  Mix carrots, lemon peel + juice and almonds to the previous ingredients.
  
  Add beaten eggs margarine to the rest of the preparation.
  
  Stir with a wooden spatula until smooth.  Pour into a loaf pan, whose sides
  and bottom were previously buttered.
  
  Cook for about 65 min.  on the lowest rack of the oven, preheated at 180
  Celsius (350 F).  After 50 min., you can "plant" little marzipan carrots in
  a row on the top of the cake.  Cool down.  Enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
           Ingredients:
      2 c  Flour
      2 c  Sugar
      2 ts Baking soda
      2 ts Cinnamon
      1 ts Salt
      1 c  Salad oil
      4    Eggs
      3 c  Carrots, shredded
      1 ts Vanilla
      1 c  Nuts, chopped (optional)
      8 oz Crushed pineapple, drained
 
  Instructions: ** Preheat oven to 350. Sift dry ingredients together. Add
  the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots
  and vanilla. Mix well. Pour into greased and floured 9 x 13 inch pan, and
  bake for 45 minutes.
  
  Icing:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
           Ingredients:
      2 c  All purpose flour
      2 c  Sugar
      1 ts Baking powder
      1 ts Baking soda
      1 ts Salt (I used a fraction of
           -that)
      1 ts Ground cinnamon
      3 c  Finely shredded carrot (I
           -grated it successfully)
      1 c  Cooking oil
      4    Eggs
 
  Instructions: ** Combine first six ingredients, then add the remaining
  three.  Mix well and pour into a 13x9x2 (50 to 60 mins at 325F) or two 9
  inch (40 mins at 325F) lightly greased and floured pans. Cool well and
  frost.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
      1 c  Oil
      2 c  Sucanat
  1 1/2 c  Soymilk
      3 c  Grated carrots
      1 c  Chopped walnuts
    1/2 c  Raisins
      2 c  Unbleached white flour*
      2 c  Wholewheat pastry flour*
      2 ts Baking powder
      2 ts Baking soda
      1 ts Salt
      2 ts Cinnamon
    1/2 ts Allspice
 
  * I used 4 cups regular wholewheat flour instead
  
  Instructions: ** In a large bowl, beat together oil, Sucanat and soymilk.
  Stir in carrots, nuts, and raisins. In a separate bowl, whisk together
  flours, baking powder, baking soda, salt, cinnamon, and allspice. Stir into
  first mixture, mixing well.  Pour into a greased and floured 9" x 13"
  baking pan, and bake at 350 F for 35-40 minutes, or until cake tester tests
  clean.
  
  This cake won rave reviews from vegans and omnivores alike when I made it
  for an animal rights information table.
  
  Source: Ecological_Cooking by Joanne Stepaniak and Kathy Hecker
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
      2 c  Allpurpose flour
      2 ts Cinnamon
      1 ts Baking powder
      1 ts Baking soda
    3/4 ts Salt
    1/4 ts Nutmeg
      1 pn Cloves
  1 1/2 c  Sugar
      1 cn (8 oz.) crushed pineapple in
           -juice
      3 tb Sugar-free applesauce
      1 ts Vanilla extract
      3 c  Shredded carrots
      3 lg Egg whites
 
  **
  
  Instructions: ** Preheat oven to 350 F. Line 13X9 inch baking pan with
  foil.  Coat with vegetable cooking spray. Combine first seven ingredients
  in bowl.  Stir together: sugar, pineapple, applesauce and vanilla in mixer
  bowl until smooth. Stir in dry ingredients until just combined. Stir in
  carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into
  carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake
  40 minutes or until tooth pick inserted in center comes out clean.  Cool in
  pan on wire rack.  Invert cake onto wax paper.  Remove pan and foil. Spread
  " Fluffy Frosting" over cooled cake.
  
  Note: I think when I made this, I just sprayed the pan ( no foil) , baked
  the cake, cooled it in the pan and spread the frosting on just the top in
  the pan. Served the cake from the pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
   Servings:  6
 
  1 1/3 c  Flour
    1/2 ts Salt
  1 1/3 ts Baking powder
  1 1/3 ts Baking soda
  1 1/3 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Ginger
           Combine and set aside.
           Combine:
      1 c  Sugar
      1 c  Cooking oil
      3    Eggs (added separately)
           Instructions:
 
  Dry Ingredients: **
  
  ** Preheat oven to 300 degrees Farenheit. Add the dry ingredients to the
  wet mixture and stir well.  Fold in two cups of grated carrots and 1 cup of
  chopped walnuts (optional).  Pour into 9x13" non-stick pan and bake for
  50-60 minutes or until done.  (Make sure it is cooked)
  
  Icing:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Loaf Cake
 Categories: Cakes
   Servings:  4
 
      4 c  Sugar
      4    Eggs
  1 3/4 c  Vegetable oil
      2 c  Pineapple; crushed
      2 ts Vanilla extract
      6 c  Flour
      4 ts Cinnamon; ground
      2 ts Salt
      2 ts Baking soda
      4 c  Carrot; grated
      2 c  Nuts; chopped
 
  Beat together the sugar and eggs. Add vegetable oil, crushed pineapple,
  drained and vanilla extract. Beat well. Add flour, ground cinnamon, salt
  and baking soda, all sifted together. Add grated carrots and chopped nuts.
  Bake in loaf pans @ 325 degrees for 60 minutes or until wooden pick
  inserted in center comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Zucchini Cake
 Categories: Cakes
   Servings:  1
 
      2    Egg
      1 c  Carrot, grated
      1 c  Sugar
      1 c  Zucchini, grated
    2/3 c  Oil
    1/4 c  Coconut, shredded
    3/4 c  Flour
      1 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    3/4 ts Salt

MMMMM------------------------CREAM CHEESE ICING-----------------------------
      4 oz Cream cheese
    1/4 c  Butter
      1 ts Orange rind, grated
      2 c  Icing sugar
      1 ts Vanilla
 
  CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar
  till frothy.  Gradually beat in oil. Combine dry ingredients, add to 1 st
  mixture in large bowl & beat together till mixed (batter will be thick).
  Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30
  min. Frost when cool.
  
  ICING:  Beat  cream  cheese (room temp) & butter together  till creamy.
  Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by
  Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot-Banana Cake
 Categories: Desserts, Cakes
   Servings: 12
 
      2 c  All purpose flour
      1 tb Ground cinnamon
      2 ts Baking soda
    1/4 ts Salt
      1 c  Vegetable oil
      1 c  Sugar
      1 c  Firmly packed golden brown
           -sugar
      4 lg Eggs
  1 1/2 c  Finely grated carrots (about
           -1 1/2 large)
      1 c  Drained canned crushed
           -pineapple in juice
    1/2 c  Mashed ripe bananas
    3/4 c  Chopped pecans
           FROSTING:
      8 oz Pkg cream cheese, at room
           -temperature
      1 c  Powdered sugar
      3 tb Unsalted butter, at room
           -temperature
    1/4 ts Ground cinnamon
           Additional ground cinnamon
 
  FOR CAKE:  Preheat oven to 350F.  Grease and flour a 12-cup Bundt pan. Sift
  the first four ingredients into a medium bowl.  Whisk the oil, sugar, brown
  sugar and eggs in a large bowl until well blended.  Mix in the dry
  ingredients.  Add the carrots, pineapple, banana and pecans; blend well.
  Pour into the prepared pan.  Bake until a cake tester inserted near the
  center comes out clean, or about 1 hour.  Let the cake stand in the pan for
  10 minutes before turning out onto a rack to cool.
  
  FOR FROSTING:  Beat the cream cheese, powdered sugar, butter and 1/4
  teaspoon cinnamon in a medium bowl until smooth.  Spread frosting over the
  cake.  Sprinkle with additional cinnamon
  
  Can be prepared 1 day ahead.  Cover wiyth a cake dome and refrigerate.
  
  Makes 12 servings.
  
  From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Charleston Spice Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Sifted flour
  1 1/2 ts Cloves
      1 ts Baking powder
    1/2 c  Shortening
    1/2 ts Baking soda
      1 c  Sugar
    1/4 ts Salt
      3    Eggs, well beaten
      1 ts Nutmeg
      1 c  Molases
    1/2 ts Mace
    1/4 c  Milk
 
  Mix and sift flour, baking powder, soda, salt and spices.  Cream shortening
  until soft and smooth; gradually add sugar, creaming until fluffy, and beat
  in eggs.  Add flour mixture alternately with combined molasses and milk,
  beating until smooth after each addition.  Turn into greased sqare pan and
  bake in moderate oven (350) for 40 to 50 minutes. Yield: 1 (8 inch) square
  cake.
  
  From: America's Cook Book Shared by: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Checker-Board Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare a white cake batter.  Divide into 2 equal portions.  Tint each
  portion with food coloring.  Pour into well-oiled checker-board cake pans
  alternating the arrangement of the colored doughs in the pans. Bake in
  moderate oven (375 F) about pattern. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar and Beer Cheesecake
 Categories: Cakes, Cheese
   Servings: 16
 
  1 1/4 c  Gingersnap cookie crumbs
           -(about 20 snaps)
      1 c  Plus 2 tablespoons sugar,
           -divided
      1 ts Ground ginger
    1/4 c  Unsalted butter or
           -margarine, melted (1/2
           -stick)
     24 oz Cream cheese, at room
           -temperature (3 packages)
      1 c  Shredded sharp Cheddar
           -cheese (4 ounces)
      5 lg Eggs, at room temperature
    1/4 c  Non-alcoholic beer
    1/4 c  Heavy cream
 
  Preheat the oven to 300F.  Lightly butter the bottom only of a 9-inch
  spring form pan with removable side.
  
  In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the
  sugar, the ginger, and butter.  Press firmly into the bottom of the
  prepared pan.  Chill while making the filling.
  
  In a large bowl with an electric mixer at medium speed, beat both cheeses
  just until smooth.  Gradually add the remaining 1 cup of sugar, beating
  just until light and fluffy.  Add the eggs, one at a time, beating just
  until each is combined.  At low speed, beat in the beer and heavy cream.
  Pour into the prepared pan.
  
  Bake for 1 1/2 hours or until the center is set and the top is lightly
  golden, but do not brown.  Turn off the oven and place a wooden spoon in
  the door to hold it slightly ajar; let the cake sit in the oven for 30
  minutes.  Remove the cake to a wire rack and cool completely. Chill for
  several hours or overnight.
  
  Makes 16 servings.
  
  Nutrient Value per Serving:  327 Calories, 24 g Fat, 236 mg Sodium, 8 g
  Protein, 22 g Carbohydrate, 137 mg Cholesterol.
  
  [1001 HOME IDEAS; January, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese and Chocolate Tunnel Cake
 Categories: Cakes
   Servings: 12
 
      1    Two layer chocolate cake mix
           -ith pudding
    1/3 c  Margarine or butter
     16 oz Cream cheese, softened
    1/2 c  Sugar
      2    Eggs
      2 ts Margarine or butter, melted
      2 oz Semi sweet chocolate
      2 ts Corn syrup
 
  Preheat oven to 350 degrees. Prepare cake mix according to package
  directions, substituting margarine for oil. Reserve 1 cup of batter. Pour
  remaining batter into a 12 cup greased and floured fluted tube pan. Combine
  cream cheese and sugar, mixing well at medium speed on an electric mixer
  until well blended. Blend in eggs, one at a time. Pour over batter in the
  pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until
  toothpick inserted in center comes out clean. Cool 30 minutes; remove to a
  wire rack. Combine margarine, chocolate and corn syrup in a small saucepan.
  Cook over low heat until chocolate is melted. Pour over cooled cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      1 c  Sugar
      2 tb Flour
      1 lb Cream Cheese
      4    Eggs
      1 c  Half & half
      1 ts Vanilla
           * Pastry
 
  Line a deep pan with pastry.  Mix flour and sugar together; add the cream
  cheese and mix thoroughly.  Beat eggs slightly, add the cream and vanilla
  and combine with first mixture.  Pour into pastry shell, which has been
  baking at 400F until starting to brown.  Remove only long enough to pour
  in filling.  Reduce heat to 325F and bake for 40 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Cake (Nurit)
 Categories: Cakes
   Servings: 16
 
MMMMM-------------------------------MAIN------------------------------------
    500 g  Cheese - 5% fat
    250 g  Cheese - 9% fat
      1 c  "leben" *
      6    Eggs
      1 c  Sugar
      4 tb Vanilla Instant Pudding **
      4 tb Cornflour
        tb Vanilla Sugar (optional)

MMMMM-----------------------------TOPPING----------------------------------
      1 c  Cream
           Vanilla Instant Pudding
           -( the remnant from above)
           Some chocolate -=or=-
           Minced nuts (for decoration)
 
  * Sour cream of less than 5% fat ** Powder
  
  Separate the eggs. Beat the egg whites with the sugar to make a solid foam.
  Mix the other ingredients in a separate bowl. Add the foam with light
  movements. Pour into a baking pan of 26 cm diameter. Bake for 10 minutes in
  a preheated hot oven, then lower temperature to medium and leave the cake
  in for about 45 minutes. When ready (check with a tooth pick), let it cool
  down for at least 10 minutes in the partly open oven.
  
  Beat the cream with the rest of the instant pudding. Put this on the cake
  in a thin layer. Spread some chocolate crumbs or minced nuts for
  decoration.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Filling (The Art of Fine Baking)
 Categories: Cakes
   Servings:  1
 
      2 tb Yellow raisins
      1 tb Cognac
      1 c  Cream cheese (or cottage)
    1/4 c  Sugar
      1 tb Flour
      1    Egg yolk
      1 ts Melted butter
      1 tb Sour cream
    1/2 ts Grated lemon rind
    1/2 ts Vanilla
 
  Servings: 1
  
  Mix raisins with cognac.  Cream together cheese, sugar, and flour. Stir in
  egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add
  cognac-soaked raisins.
  
  From "The Art of Fine Baking" by Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherries and Cream Parfaits
 Categories: Cakes
   Servings:  6
 
    1/2    Cake, angel food, prepared,
           Cut into 1-inch cubes (6 c)
  8 3/4 oz Cherries, drained and coarse
           Chopped
      1    Gelatine, unflavored
    1/3 c  Milk, skim, cold
    2/3 c  Milk, skim, heated to boil
      8 oz Cottage cheese
    1/2 c  Sugar, brown
      1 ts Vanilla extract
    1/2 ts Almond extract
 
  Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set
  aside.
  
  In blender, sprinkle unflavored gelatine over cold milk; let stand 2
  minutes.  Add hot milk and process at low speed until gelatine is
  completely dissolved, about 2 minutes.  Add cottage cheese, sugar and
  extracts; process at high speed until smooth, about 2 minutes.  Pour over
  cake into cups; chill until set, about 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Almond Cake
 Categories: Cakes
   Servings:  1
 
      1 lb Butter; softened
      3 c  Sugar
      6    Eggs
      4 c  Flour; unbleached, white
      1 c  Almonds; ground, toasted
    1/2 c  Milk
      2 ts Almond extract
      2 ts Baking powder
  1 1/2 c  Cherries; fresh, pitted
 
  Preheat oven to 350 degrees. Generously, butter and flour a 10" bundt pan
  and set aside. Cream butter and sugar. Beat in the eggs. Mix flour and
  ground almonds. Add 2 cups of flour mixture to the butter mixture; beat
  well. Add the milk and almond extract. Combine baking powder to remaining
  flour mixture. Gradually, add to the batter, beating well. Fold in
  cherries. (Batter will be stiff.) Pour batter into the prepared pan. Bake
  about 1 hour, until cake pulls away from the sides of the pan and a knife
  inserted into the center comes out clean. When cake is done, turn upside
  down on a plate to cool. After about 20 minutes, remove thebundt pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Cake
 Categories: Cakes
   Servings:  6
 
  1 3/4 c  All purpose flour
      2 ts Baking powder
    1/2 ts Salt
    1/4 ts Nutmeg
    1/2 c  Butter
      1 c  Sugar
      3    Eggs, separated
      1 ts Vanilla
    1/2 c  Milk
      1 c  Glace cherries (1/2 lb) cut
           -in halves
 
  Sift flour, measure and sift again with the baking powder, salt and nutmeg.
  Cream butter and sugar well.  Add the egg yolks and vanilla. Beat well
  again. Add 1-1/4 cups of the flour alternately with the milk,beginning and
  ending with flour and beating smooth after each additions. Fold in the egg
  whites which have been beaten until stiff.  Sprinkle half of the flour that
  was saved out over the batter, then sprinkle cherries over, and then
  remaining flour, fold gently until all is well blended.  Bake in a well
  greased 5x9 loaf pan for about 1 to 1-1/2 hours at 350 F or until done.
  
  Origin:  Found in recipe box bought at garage sale. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Cake From Mary Killen
 Categories: Cyberealm, Cakes
   Servings:  1
 
     12 oz Flour
      8 oz Sugar
      8 oz Margarine
      6 oz Glace cherries
      2 oz Ground almonds
      1 ts Almond extract
      4    Eggs
    1/2 c  Milk
 
  1. Cream margarine and sugar. Add egg yolks, beat well, then add flour,
  milk, glace cherries, ground almonds, and extract. Beat egg whites until
  stiff and fold into the mixture.
  
  2. Fold mixture into a greased and lined 7" cake tin. Bake at 160C (320F or
  gas mark 3) for 75 minutes.
  
  Source:  Mary Killen, Clough, Co. Down, Northern Ireland 1993 (Pat's aunt
  who is 82!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      2 c  Flour
    3/4 c  Sugar
    3/4 c  Vegetable oil
      2    Eggs
      2 ts Vanilla
  1 1/4 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
     21 oz Can cherry pie filling
      6 oz Chocolate chips
      1 c  Chopped nuts
 
  Confectioners sugar
  
  Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt.
  Mix well. Stir in pie filling, chocolate chips and nuts, if desired. Pour
  into greased and floured tube pan. Bake at 350 degrees for 1 to 1 1/2
  hours. Cool 10 minutes in pan. Sprinkle with confectioners sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      1 ts Almond flavoring
 
  Cherry Chocolate Cake
  
  One Devils Food cake mix All ingredients called for in mix, except the
  required liquid. One can cherry pie filling.
  
  Make cake as called for in directions, substituting the  cherry pie filling
  and almond extract for the liquid called for.
  
  Bake in greased 9 x 13 pan per directions on the box.
  
  Icing:
  
  Bring to a boil 1 stick margerine 6 Tblsp milk 4 Tblsp Cocoa Pour over 1
  pound sifted confectioners sugar, stir 'til smooth
  
  Pour over hot cake, fresh out of the oven.  Let cool till icing is firm.
  
  This  has to win the prize for the best fast &  easy  chocolate goodie I've
  had in years!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Delight Cake
 Categories: Cakes
   Servings:  1
 
      1    Lemon cake mix, super moist
           -r pudding cake
      1 c  Confectioners sugar
      8 oz Cream cheese, softened
      9 oz Cool whip whipped topping
      1    Pkg vanilla pudding mix; sm
           -ll
           Milk
      1 c  Cherry pie filling
 
  Mix and bake cake according to package directions in 9" cake pans. Cool
  completely. Mix confectioners sugar, softened cream cheese and 3 tbsp. of
  Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom
  layer. Spread 1/2 can cherry pie filling over it. Place on top layer of
  cake. Secure with toothpicks, if necessary. Spread remaining cherry filling
  over all. But don't add cherries yet. Blend the pudding mix with the
  remaining Cool Whip topping. Add a small amount of milk if it seems too
  stiff. Frost sides of cake and build a rim at the top of the cake to hold
  the remaining cherry pie filling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chez Piggy's Lemon Poppy Seed Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Flour, all purpose
      1 c  Sugar, granulated
      1 ts Baking powder
      1 pn -Salt
      1 c  Butter; &
      1 tb Butter; softened
    1/4 c  Milk
      4 lg Eggs
      2 ts Vanilla
    1/4 c  Poppy seeds
      1 tb Lemon peel; finely grated

MMMMM------------------------------GLAZE-----------------------------------
    1/2 c  Sugar, granulated
    1/3 c  Lemon juice
 
  Anne's note: 'Chez Piggy' is a terrific restaurant in the beautiful city of
  Kingston, Ontario where I worked one summer as part of a field work/study
  placement. The owner, Zalman Yanovsky, was once a member of The Lovin'
  Spoonful. This cake is always on the menu.
  
  Combine flour, sugar, baking powder and salt in large mixing bowl. Add
  butter and beat with a mixture until blended. In another bowl, combine
  milk, eggs and vanilla. Beat into flour/butter mixture until very well
  combined. Stir in poppy seeds and lemon peel. Transfer batter to buttered,
  floured 9 cup bundt pan or tube pan. bake in preheated 325F oven for 1 1/4
  hours. Cool 10 minutes and turn cake on to serving platter. Cook glaze
  ingredients until sugar dissolves. Glaze top and sides of warm cake with
  syrup.
  
  MAKES: 1 CAKE *If you are using unsalted butter, add 1/2 tsp salt to the
  recipe in place of a pinch of salt.
  
  Source: Bonnie Stern's column in the Toronto Star posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chips Ahoy Ice Cream Cake
 Categories: Cakes, Chocolate, Ice cream
   Servings: 12
 
     32    Chips Ahoy chocolate chip
           -cookies
    1/4 c  Margarine, melted
      1 c  Chocolate fudge topping
      2 qt Ice cream, any combination
           -of flavors
 
  prepared whipped topping for garnish strawberries or maraschino cherries,
  for garnish
  
  Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto
  bottom of 9-inch springform pan or pie plate; stand remaining cookies
  around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared
  crust. Freeze about 15 minutes.
  
  Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge
  layer. Freeze about 30 minutes. Scoop remaining ice cream into balls;
  arrange over ice cream layer. Freeze until firm, about 4 hours overnight.
  To serve, garnish with whipped topping, remaining fudge topping,
  strawberries or maraschino cherries. Serve immediately. Makes 12 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Choco Date Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      8 oz Pitted Dates
  1 1/4 c  Water
  1 1/4 c  Unbleached All-Purpose
           -Flour; Sifted
  1 1/4 ts Baking Soda
    1/2 ts Salt
    3/4 c  Butter Or Regular Margarine
      1 c  Sugar
      2 lg Eggs
      1 ts Vanilla
    1/2 c  Quick Cooking Oats (Not
           -Instant)
      6 oz Semi-Sweet Chocolate Chips;
           -1 Pk
           Sweetened Whipped Cream
 
  Yield: 16 Servings
  
  Combine the dates and water in a saucepan, and bring to a boil, then reduce
  the heat and simmer, covered, for 10 minutes.  Remove from the heat and
  cool completely.
  
  Sift the flour, baking soda and salt together, blending well, then set
  aside.
  
  Cream the butter and sugar together in a medium mixing bowl, until light
  and fluffy, using an electric mixer set on medium speed.  Add the eggs, one
  at a time, beating well after each addition.  Beat in the vanilla.
  
  Stir the flour mixture into the creamed mixture, blending well. Stir in the
  date mixture, oats, and chocolate chips, mixing until well blended. Pour
  the batter into a greased 13 X 9 X 2-inch baking pan.
  
  Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester
  or wooden pick inserted in the center of the cake comes out clean. Cool in
  the pan on a wire rack.  Serve the cake topped with sweetened whipped
  cream.
  
  From Rich Harper
  
  Taken from Farm Journal's Complete Home Baking Book By Elise W. Manning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Amaretto Cheesecake
 Categories: Cakes, Chocolate
   Servings: 12
 
  1 1/2 c  Chocolate Wafer Crumbs
    1/3 c  Heavy Cream
      1 c  Blanched Almonds
    1/2 c  Amaretto
      2 ts Vanilla
    1/3 c  Sugar
      4    Eggs
      6 tb Butter, Softened
      2 c  Sour Cream
     24 oz Cream Cheese, Softened
      1 tb Sugar
      1 c  Sugar
      1 c  Blanched Almonds
 
  * Blanched almonds should be lightly toasted and chopped.
  ~-------------------------------------------------------------------------
  Preheat oven to 375F.  Combine crumbs, almonds, sugar and butter.  Pat
  mixture on bottom and sides of a 10 inch springform pan.  Cream together
  the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla.  Beat in
  eggs, 1 at a time, beating well after each addition.  Beat mixture until
  light.  Pour into crust lined pan.  Bake in middle of oven for 1-1/2 hours
  or until top of cake cracks and knife inserted in middle comes out clean.
  Let stand on rack 5 minutes.  Combine sour cream, 1 t vanilla, and sugar.
  Mix well and spread evenly over cake.  Bake for 5 more minutes. Place on
  rack and let cool completely.  Cover lightly with wax paper and let chill
  overnight.  When ready to serve, remove sides from pan and garnish with
  toasted almonds around outer edge and on top of cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cherry Cake
 Categories: Cakes
   Servings:  8
 
     18 oz Devil's Food Cake Mix
     21 oz Cherry Pie Filling
      1 ts Almond Extract
      2    Eggs, Beaten
      1 c  Sugar
      5 tb Butter
    1/3 c  Milk
      6 oz Semisweet Chocolate Chips
 
  Mix first 4 ingredients by hand with spatula until well-blended.  Turn into
  greased, floured 9 X 13 inch baking pan.  Bake at 350F 25-30 minutes, or
  until cake tests done.  Let cool and cut into squares before adding icing.
  To make icing, combine sugar, butter and milk in saucepan. Bring to a boil,
  stirring constantly, and boil 1 minute.  Remove from heat and add chocolate
  chips.  Stir until melted.  Pour over cake and spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Torte
 Categories: Cakes
   Servings:  6
 
      3 lg Egg Whites
    1/4 ts Salt
    1/8 ts Cream Of Tartar
  1 1/3 c  Sugar
      1 ts Vanilla Extract
      1 c  Potato Chips, Crushed
  1 1/2 oz Unsweetend Chocolate
      1 c  Milk
      1 tb Flour, Unbleached
    1/4 ts Salt
      3 lg Egg Yolks, Slightly Beaten
      1 tb Butter
    1/2 ts Vanilla Extract
    1/2 c  Heavy Cream, Whipped
 
  Preheat oven to 300F.  Beat egg whites with salt and cream of tartar until
  foamy.  Add 1 cup of sugar slowly, and beat until meringue stands in very
  stiff peaks (about 10 to 15 minutes).  Add vanilla and mix thoroughly. Fold
  in potato chips.  Cover cookie sheet with unglazed paper (baking parchment
  or brown paper bag).  Spread meringue on paper in 2 rounds 9 inches in
  diameter and about 3/4-inch thick.  Bake 45 minutes. Cool. Place chocolate
  and milk in saucepan.  Cook and stir over medium heat until chocolate is
  melted.  Beat with electric mixer until blended. Combine 1/3 cup sugar,
  flour, and salt.  Add to chocolate mixture slowly, stirring well. Cook and
  stir until thick, about 10 to 15 minutes.  Add slightly beaten egg yolks
  slowly to  chocolate mixture, blending well. Cook for 3 minutes longer,
  stirring constantly.  Remove from heat.  Stir in butter and vanilla. Cool
  to room temperature.  Spread cooled chocolate filling on one meringue, then
  place second meringue on top.  Spread sides with sweetened whipped cream.
  Chill until ready to serve, but don't keep in refrigerator mor than a few
  hours, lest the meringues wilt.  Serve with more whipped cream or vanilla
  ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cinnamon Cake Roll
 Categories: Cakes
   Servings: 10
 
      3 lg Eggs
      1 c  Sugar
    1/3 c  Water
      1 ts Coffee-Flavored Liqueur
    3/4 c  Unbleached Flour, OR
      1 c  Cake Flour
    1/4 c  Cocoa
      1 ts Baking Powder
    1/4 ts Salt
           Cocoa
      2 tb Coffee-Flavored Liqueur
      1 c  Whipping Cream, Chilled
      3 tb Powdered Sugar
      1 tb Coffee-Flavored Liqueur
      1 ts Cinnamon Ground
 
  Heat the oven to 375F.  Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch
  with aluminum foil or waxed paper, grease generously.  Beat the eggs in a
  small mixer bowl, on high speed, until thick and lemon colored, about 5
  minutes; pour into a larger mixer bowl.  Gradually beat in the sugar. Beat
  in the water and 1 t of liqueur on low speed.  Gradually add the flour, 1/4
  cup of cocoa, the baking powder and salt, beating just until the batter is
  smooth.  Pour into the jelly roll pan.  Bake until a wooden pick inserted
  in the center comes out clean, about 12 to 15 minutes. Immediately loosen
  cake from the edges of the pan; invert on a towel sprinkled generously with
  cocoa.  Carefully remove the foil.  Trim off the stiff edges of cake if
  necessary.  While hot, carefully roll the cake and towel up, together, from
  the narrow end.  Cool on a wire rack at least 30 minutes. Unroll the cake;
  remove the towel.  Sprinkle 2 tb of the liqueur over the cake spread with
  Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and
  refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the
  ingredients in a chilled bowl until stiff.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mint Layer Cake
 Categories: Chocolate, Cakes
   Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
      1 c  Mint-Chocolate Chips
  1 1/4 c  Water, Divided
  2 1/4 c  Flour, Unbleached
      1 ts Salt
      1 ts Baking Soda
    1/2 ts Baking Powder
  1 1/2 c  Brown Sugar, Firmly Packed
    1/2 c  Butter, Softened
      3 lg Eggs

MMMMM---------------------CHOCOLATE MINT FROSTING--------------------------
    1/2 c  Mint-Chocolate Chips
    1/4 c  Butter
      1 ts Vanilla Extract
    1/4 ts Salt
      3 c  Confectioners' Sugar
      6 tb Milk

MMMMM----------------------------GARNISHES---------------------------------
           Chocolate Leaves
           Chocolate Curls
           Chocolate Gratings
 
  CAKE: Preheat oven to 375F.  In a small saucepan, combine mint-chocolate
  chips and 1/4 cup of water.  Cook over medium heat, stirring constantly,
  until chips are melted and mixture is smooth.  Cool 10 minutes.  In medium
  bowl, combine flour, salt, baking soda, and baking powder; set aside.  In a
  large bowl, combine brown sugar and butter; beat until creamy.  Add eggs, 1
  at a time, beating well after each addition.  Blend in chocolate mixture.
  Gradually beat in flour mixture alterantely with remaining 1 cup of water.
  Pour into 2 greased and floured 9-inch round baking pans.  Bake at 375F
  for 25 to 30 minutes, or until cakes test done.  Cool completely on wire
  racks.  Fill nd frost with Chocolate Mint Frosting.  Garnish as desired.
  CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the
  mint-chocolate chips and butter.  Stir until chips are melted and mixture
  is smooth.  Stir in vanilla extract and salt.  Transfer to a large bowl.
  Gradually beat in the confectioners' sugar alternately with milk; beat
  until smooth.  (if necessary add more milk until desired consistency is
  reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the
  cake.  Form a ring of grated chocolate pieces around the outside edge and
  use the curls in the center.  To make chocolate leaves, select several
  small leaves, wash and dry them and paint one side of them with melted
  chocolate.  Chill until firm and peel the leaf off the chilled chocolate.
  Use as garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pound Cake
 Categories: Cakes
   Servings: 10
 
      6 oz Nestle Chocolate Chips
      1    Duncan Hines Yellow Cake Mix
      1 sm Instant Chocolate Pudding
    3/4 c  Oil
      8 oz Sour Cream
      4    Eggs
      1 ts Vanilla
 
  Mix all together until smooth.  Fold in bag of chocolate chips.  Bake in
  floured and greased tube pan, at 300F for 1 hour and 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sauerkraut Cake
 Categories: Chocolate, Cakes
   Servings: 16
 
  2 1/4 c  Flour, Unbleached, Sifted
    1/2 c  Cocoa, Baking
      1 ts Baking Powder
      1 ts Baking Soda
    1/4 ts Salt
    2/3 c  Butter Or Regular Margarine
  1 1/2 c  Sugar
      3 lg Eggs
      1 ts Vanilla
      1 c  Water
    2/3 c  Sauerkaraut *

MMMMM--------------------CREAMY CHOCOLATE FROSTING-------------------------
      1 oz Semi-Sweet Chocolate
      3 oz Cream Cheese, Softened
      1 tb Milk
      1 c  Confectioners' Sugar
    1/8 ts Salt
    1/2 ts Vanilla Extract
 
  * Sauerkraut should be rinsed and drained thoroughly and then chopped
  coarsely.
  ~-------------------------------------------------------------------------
  Sift together the flour, cocoa, baking powder, baking soda and salt; set
  aside.  Cream together the butter and sugar in a bowl until light and
  fluffy, using an electric mixer set at medium speed.  Add eggs, one at a
  time, beating well after each addition.  Beat in vanilla.  Add dry
  ingredients alternately with water to creamed mixture, beating well after
  each addition.  Stir in sauerkraut.  Spread batter in greased 13 x 9 x
  2-inch bakeing pan.  Bake in a preheated 350F oven for 35 minutes or until
  cake tests done.  Cool in pan on rack.  Frost with Creamy Chocolate
  Frosting.  Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a
  custard cup in hot water.  Cool slightly.  Combine chocolate, cream cheese,
  milk, confectioners' sugar, salt, and vanilla in a bowl.  Beat with an
  electric mixer at high speed until smooth and creamy. NOTE: This is one of
  those dishes that sound absolutely horrible, but tastes great. It is also
  one of those recipes that is a classic but you can never find in most
  cookbooks.  I have fooled my kids with this as well as seen it done on TV.
  Everyone thinks that the sauerkraut is coconut.  So be sure to rinse and
  drain the sauerkraut several times when you make this recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Silk Mousse Cake
 Categories: Cakes
   Servings: 12
 
     16 oz Semi-Sweet Chocolate *
     10 tb Unsalted Butter
      4 lg Eggs
      1 tb Sugar
      1 tb Unbleached Flour
      1 tb Real Vanilla Extract

MMMMM----------------------------GARNISHES---------------------------------
           White Candy Roses

MMMMM------------------------------GLAZE-----------------------------------
    1/2 c  Heavy Cream
      3 oz Semi-sweet Chocolate
 
  * There should be 16 squares of semi-sweet chocolate and they should
  ~-------------------------------------------------------------------------
  One to Three Days In Advance:  Preheat oven to 425F.  Butter bottom and
  sides of an 8-inch springform pan.  Line bottom with parchment or waxed
  paper.  Using heavy-duty aluminum foil, wrap foil under and up outside of
  spring form pan to prevent leaks; set aside.  In 3-qt saucepan, combine
  cut-up chocolate and butter.  Cook over low heat, stirring often, until
  chocolate and butter melt and mixture is smooth.  Remove from heat; cool 15
  minutes.  Meanwhile, with whisk, beat eggs and sugar over hot, but not
  boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.
  Transfer to large bowl.  Beat egg mixture at high speed until very thick
  and pale yellow--about 8 minutes.  Beat in flour.  Spoon about one fourth
  egg mixture into cooled chocolate.  Fold chocolate back into remaining egg
  mixture.  Pour into prepared pan.  Place pan in deep roasting pan.  Fill
  with enough hot water to come 2/3rds of the way up the side of springform
  pan.  Bake 15 minutes (mixture will still be soft in center).  Place cake
  on wire rack; remove foil; carefully loosen edge of cake with a sharp knife
  or metal spatula.  DO NOT remove side of springform pan.  Cool at room
  temperature 1 hour.  Refrigerate overnight or up to 3 days.  On day of
  serving prepare glaze:  In small saucepan, combine heavy cream and
  chocolate.  Cook over low heat, stirring often, until chocolate melts and
  mixture is smooth.  Chill until thick enough to spread but still pourable,
  20 minutes.  Loosen cake and remove sides of springform pan.  Invert cake
  onto serving plate.  Carefully remove bottom of springform pan and
  parchment paper.  Spread some of the glaze on side of cake.  Pour remaining
  glaze on top, spreading with a spatula to form a smooth surface. Let cake
  stand at room temperature about 30 minutes to set glaze before decorating
  with white candy roses.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Tortoni
 Categories: Cakes
   Servings:  4
 
      2 oz Unsweetened Chocolate
      6 oz Semi-Sweet Chocolate
    1/2 c  Chopped Almonds
      4    Egg Whites
    1/8 ts Cream Of Tartar
    1/8 ts Salt
    1/4 c  Sugar
  2 1/2 c  Whipping Cream
      2 ts Sugar
      1 tb Vanilla
      6 oz Chopped Candied Red Cherries
 
  In a microwave oven or over boiling water, melt both kinds of chocolate.
  Set aside to cool. Toast the almonds in a shallow pan in a moderate oven
  (350F) for about 10 minutes. Beat egg whites with cream of tartar and salt
  until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a
  time, until soft peaks form. Beat two cups of cream in a bowl until stiff.
  Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend
  well. Fold the beaten egg whites, the chopped cherries, toasted almonds and
  the melted semi-sweet chocolate into the whipped cream mixture. Small
  chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan
  cups (about 2 inches diameter). Freeze until firm. four hours or overnight.
  Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each
  tortoni with a rosette of cream and a candied cherry. From The Gazette,
  90/12/05
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Vinegar Cake
 Categories: Cakes, Chocolate
   Servings:  9
 
  1 1/2 c  Flour, Unbleached, Sifted
      1 c  Sugar
      3 tb Cocoa, Baking
      1 ts Baking Soda
    1/2 ts Salt
      1 ts Vanilla Extract
      1 tb Vinegar
      5 tb Butter Or Regular Margarine
      1 c  Water

MMMMM---------------------MOCHA CHOCOLATE FROSTING--------------------------
  1 3/4 c  Confectioners' Sugar
      3 tb Cocoa, Baking
      3 tb Butter Or Regular Margarine
      3 tb Coffee, Brewed, Hot
    1/2 ts Vanilla Extract
 
  Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
  bowl.  Make 3 wells in the dry ingredients.  Pour vanilla into 1 well;
  vinegar into 1 well and melted butter into the third.  Pour water over all.
  Beat with a wooden spoon until well blended.  Pour batter into a greased
  9-inch square baking pan.  Bake in a preheated 350F oven for 25 minutes or
  until cake tests done.  Cool in pan on rack.  Frost with Mocha Chocolate
  Frosting.  Cut into squares.  MOCHA CHOCOLATE FROSTING: Combine
  confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a
  mixing bowl.  Beat, with an electric mixer set at medium speed, until
  smooth. NOTE; This recipe came from a very old church cookbook that the
  woman found and is typical of many of the recipes of the 1800's.  The
  vinegar was used to keep the cake from spoiling.  Try this and I think that
  you will like it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Decadence Cake
 Categories: Ghirardelli, Cakes
   Servings: 12
 
     12 oz Ghirardelli bittersweet
           -chocolate
    1/2 c  Butter
      8    Eggs, separated
    1/2 c  Sugar
      1 ts Vanilla
      1 pn Salt
 
  DIRECTIONS: In heavy saucepan, melt broken chocolate with butter, stirring
  constantly until smooth. (Or microwave on medium for 2 1/2 to 3 minutes;
  stir until smooth.) Beat egg yolks a few minutes with 2 Tbsp of the sugar
  and vanilla. Remove melted chocolate from heat; using wire whip, quickly
  stir in beaten egg yolks. Beat egg whites with salt, gradually adding
  remaining sugar, beating until soft peaks form. Place chocolate mixture
  into a large bowl with beaten egg whites on top. Using wire whip carefully
  combine the two mixtures. Do not overmix.
  
  Cut parchment paper to fit bottom of a 9" spring form pan. Butter bottom of
  pan and top of paper. Spread batter into prepared pan. Bake on lower shelf
  of 350-F oven for 30-35 minutes until cracked on top and a toothpick comes
  out clean in center. Cool on wire rack. Cake will shrink down as it cools.
  Remove pan and loosen cake from paper. Top with either Dark Chocolate
  Glaze* or Whipped Cream Frosting with Raspberry Sauce*. For
  chocolate-glazed cake, trim top straight, and turn cake upside down on a
  flat cake plate. For Whipped Cream Frosting, place cake top side up.
  
  *Separate recipe
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Coffee Cream Roll
 Categories: Cakes, Chocolate
   Servings:  6
 
      2 tb Unsalted butter
      5 lg Eggs, separated
    1/2 c  All-purpose flour
    3/4 c  Granulated sugar
    1/3 c  Plus 2 tb unsweetened cocoa
      1 ts Vanilla extract
    1/2 ts Salt
    1/2 ts Baking powder
           Coffee Cream Filling
  1 1/2 c  Milk
    1/4 ts Salt
      1 tb Cold water
      3    Egg yolks
      1 ts Unflavored gelatin
      2 tb Instant coffee powder
    1/2 c  Granulated sugar
      1 ts Vanilla extract
    1/4 c  All-purpose flour
      1 c  Heavy cream
 
  Rich and delectable, this showy dessert makes an elegant finale to any
  dinner. The coffee and cream flavors are the perfect complement to the
  chocolate sponge roll.
  
  1. Position a rack in the center of the oven and preheat to 400 degrees F.
  Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and
  grease and lightly flour the paper.
  
  2. Prepare the chocolate roll. Melt the butter in a small pan and let it
  cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of
  the cocoa, and the baking powder.
  
  3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of
  the sugar, and the melted butter until light, about 1 minute. Whisk in the
  vanilla. With a spoon, stir in about half of the dry ingredients.
  
  4. In a large, deep bowl combine the egg whites and salt; with an electric
  mixer, beat until soft peaks just begin to form. Gradually beat in the
  remaining 1/2 cup sugar, beating just until stiff, glossy peaks form.
  
  5. Fold about one-fourth (or a large spoonful) of the egg whites into the
  egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites
  and partially fold together. Sift the remaining dry ingredients over the
  top and quickly and gently but thoroughly fold together until no streaks
  remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just
  until the center top springs back when lightly touched.
  
  6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.
  Invert the cake onto it and peel off the paper (if it has stuck or is
  stubborn, lightly brush the paper with water before peeling off). With a
  long, sharp knife or a serrated knife, trim away about 1/2 inch from each
  edge. Start along one long side, roll up, jelly roll fashion. Wrap in the
  towel and let cool to room temperature.
  
  7. While roll cools, prepare the coffee cream. In a medium-sized saucepan
  over low heat, scald the milk until tiny bubbles appear around the edges of
  the surface. Place 1 tablespoon cold water in a cup and sprinkle the
  gelatin over it. Let soften until needed.
  
  8. In a medium-sized bowl stir together the sugar, flour, and salt.
  Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan
  over moderately low heat and, stirring constantly, cook until the mixture
  thickens and comes to a simmer. Whisk in the egg yolks and continue cooking
  and stirring until the mixture comes to a boil. Remove from the heat and
  stir in the coffee powder and dissolved gelatin until smooth; stir in the
  vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper
  placed directly on the surface, and cool just to room temperature.
  
  9. Assemble the roll. Using chilled bowl and beaters, whip the cream until
  stiff. Give the coffee cream filling a good stir and fold in about
  one-fourth of the whipped cream to lighten. Turn the lightened coffee
  filling into the whipped cream and fold together.
  
  10. Carefully unroll the chocolate cake onto a board. Spread all of the
  coffee cream over it, making it thicker along the side where you will begin
  to reroll and leaving about 1 inch uncoated along the other long side.
  Reroll the chocolate cake to enclose the filling. Leave it on the board,
  seam side down, cover, and chill until set, at least 4 hours or overnight.
  Trim the ends and cut into slices. Serve cold.
  
  From: Jim Fobel's Old-Fashioned Baking Book
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Zucchini Cake Recipe
 Categories: Cakes, Chocolate
   Servings:  6
 
    1/2 c  Soft oleo
    1/2 c  Oil
  1 3/4 c  Sugar
  2 1/2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
      2 c  Grated zucchini
      2    Eggs
      1 ts Vanilla
    1/2 c  Sour milk
      4 tb Cocoa
    1/2 ts Cinnamon
    1/4 c  Chocolate chips
 
  Cream together the oleo, oil and sugar.  Add eggs, vanilla, and sour milk.
  Mix well.  Add dry ingredients after sifting them together. Beat well. Add
  zucchini last and mix evenly.  Put in a 13 x 9 pan. Sprinkle with chocolate
  chips.  Bake at 350 for 35 min. or until done. This is GREAT topped with
  cream cheese frosting.
  
  Cream Cheese Frosting
  
  1 pkg. (3 oz.) cream cheese--softened 4 Tbsp. butter--softened dash of salt
  1 tsp. vanilla 2 1/2 c. sifted powdered sugar
  
  Cream together the cream cheese and butter.  Beat in vanilla and salt.
  Gradually add powdered sugar.  Blend well.  Frost cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Marble Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
    1/3 c  Butter
      2    Eggs, Well Beaten
      1 c  Sugar
  1 1/2 c  Flour
      2 ts Baking Powder
    1/2 c  Milk
      1 oz Unsweetened Chocolate
      1 tb Butter
      1 ts Vanilla
 
  Cream the 1/3 cup butter and sugar together, add the well beaten eggs and
  mix well.  Sift flour and baking powder and add alternately with the milk
  to the first mixture.  Put 1/3 of mixture into a bowl and add the 1 Tbsp of
  butter and chocolate which have been melted together.  To the white batter,
  add the vanilla.  Drop white batter, then chocolate, by spoonfuls into a
  well-greased, deep cake pan and bake at 350F about 40 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Peanut Butter Pound Cake
 Categories: Cakes
   Servings: 12
 
MMMMM-----------------------PEANUT BUTTER MOUSSE----------------------------
      2 c  Powdered Sugar, Sifted
    3/4 c  Creamy Peanut Butter
      2 tb Creamy Peanut Butter
      6 oz Cream Cheese (Room Temp)
      3 tb Whipping Cream
      2 lg Egg Whites

MMMMM-------------------------CHOCOLATE MOUSSE------------------------------
      1 c  Whipping Cream
    1/3 c  Sugar
      8 oz Bittersweet Chocolate *
  1 1/2 ts Instant Espresso Powder
  2 1/2 tb Hot Water
      3    Egg Yolks

MMMMM-------------------------CHOCOLATE GLAZE------------------------------
    2/3 c  Whipping Cream
      5 tb Butter
      5 oz Chopped Semisweet Chocolate

MMMMM-----------------------------GARNISH----------------------------------
    1/3 c  Fresh Raspberry (Optional)
           Fresh Mint Sprigs
 
  *Can use semisweet chocolate, chopped
  ~-------------------------------------------------------------------------
  PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil. Mix together 1 1/2
  cups sugar, peanut butter and cream cheese in large bowl until smooth. Mix
  in cream. Beat egg whites in medium bowl until soft peaks form. Gradually
  add remaining 2/3 c. sugar and beat until stiff and shiny. Fold whites into
  peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45
  degree angle.  Spoon in peanut butter mousse and smooth top. (Mousse will
  form triangle down length of pan.) Set pan in freezer, propping to hold
  angle. Freeze until mousse is firm, about 1 hour. CHOCOLATE MOUSSE - Heat
  cream and sugar in heavy small pan over very low heat, stirring just until
  sugar dissolves. Transfer to med. bowl and refrigerate until well chilled.
  Meanwhile, melt chocolate in top of double boiler over simmer water,
  stirring until smooth - cool 5 min. Dissolve expresso powder in hot water
  in small bowl. Whisk in yolks. Add mixture to warm chocolate and stir until
  mixture is smooth and slightly thickened. Let stand until batter is cooled
  to room tem, but not set. Beat chilled cream to soft peaks. Fold cream into
  chocolate mixture in 2 additions. Set pan with frozen peanut butter mousse
  flat onto work surface. spoon chocolate mousse over frozen peanut butter
  mousse.  Smooth top.  cover pan. Freeze until chocolate is firm, 6 hours or
  overnight. GLAZE - Heat cream and butter in med. saucepan over low heat
  until cream simmers and butter is melted. Turn off heat. Add chocolate and
  whisk until mixture is smooth. Let cool until thickened, but still of
  pouring consistency, about 1 1/2 hours. Invert loaf onto cake rack. Remove
  pan; remove foil. Pour glaze over mousse and smooth all surfaces. Transfer
  mousse to serving platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Buttermilk Cake
 Categories: Cakes, Chocolate
   Servings:  8
 
      3 c  Flour
  1 1/4 c  Cocoa
  1 1/2 ts Baking Soda
  1 1/2 ts Baking Powder
  1 1/2 ts Ground Cinnamon
  2 1/4 c  Buttermilk
  1 1/2 c  Thick Sour Cream
  1 1/2 tb Instant Coffee Crystals
      2 c  Sweet Butter
  2 1/4 c  Sugar
  2 1/4 c  10x Powdered Sugar
      3    Eggs
  2 1/4 c  Heavy Cream
 
  THE CAKE: Preheat oven to 350F.  Grease 3 round, 9" cake pans. Line
  bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking
  soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve
  coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with
  the sugar until light and fluffy. Add the eggs one at a time until thick.
  Beating on low speed, slowly mix in buttermilk mixture.  Beat 'til well
  blended.  Bake about 35 minutes, or until a straw comes out clean. Remove
  to racks to cool.  After they are cooled, put in 'fridge'. After 1 hour in
  'fridge', split each in half (see note at bottom.) Wrap each layer in wax
  paper or plastic wrap, and freeze immediately.  SOUR CREAM FILLING: Beat
  3/4 c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently
  fold in 3/4 c sour cream.  Set aside in 'fridge' (covered.) CHOCOLATE SOUR
  CREAM FROSTING: Melt remaining (1/2 c) butter.  Add 1/2 c 10x sugar and
  remaining (1/2 c) cocoa.  Stir with a wire whisk over low heat until
  smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c)
  10x sugar until soft peaks form.  Add cooled chocolate mixture; beat until
  stiff.  Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers
  from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting.
  Repeat above twice, for total of six layers. Put remaining frosting on
  sides. Chill two hours before serving. Note: The cakes must be well-chilled
  before assembly, or they will disintegrate under their own weight during
  assembly.  If the cake tops rose during baking, the layers will not stack
  well.  You will need to slice the excess off *after* chilling, but *before*
  splitting into layers. Source: Someone named Judith Olney, I'm sure. This
  was printed in some newspaper about 1983--probably the Durham [NC] Morning
  Herald.  This is one incredible cake--a chocoholic's fantasy. Posted by
  Brian Groover
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pistachio Orange Cake
 Categories: Cakes
   Servings: 12
 
      1    Pistachio Sponge
      1 c  Blanched Pistachios
    3/4 c  Cake Flour
      4    Eggs Separated
    3/4 c  Sugar
      1 ts Grated Lemon Zest
    1/4 ts Almond Extract
      1    Orange Ganache
     12 oz Chocolate, Finely Cut
      1 c  Heavy Whipped Cream
      3 tb Orange Liqueur
      1    Candied Orange Filling
    1/2 c  Candied Orange Peel
      2 tb Orange Liqueur
      1    Whipped Cream
  1 1/2 c  Heavy Whipping Cream
      2 tb Sugar
      2 tb Orange Liqueur
      1    Shaved Milk Chocolate
      1    Candied Orange Peel
      1    Blanched Pistachios
      1    Sugar, Confectioners
      1    Moistening Syrup
    1/2 c  Water
    1/4 c  Sugar
      3 tb Orange Liqueur
 
  This striking and unusual dessert utilizes three flavors which harmonize
  beautifully in taste and appearance. PREPARING THE SPONGE:  Butter a 9-inch
  diameter x 2 1/2 - to - inch deep springform pan and line the bottom with a
  piece of parchment paper, cut to fit.  Process the nuts in a food processor
  until very fine. Sift the cake flour over the nuts and combine. Whip the
  yolks, then whip in half the sugar until light in color and aerated. Whip
  the egg whites and salt on medium speed until white and opqaque. Increase
  the speed and whip in the remaining sugar.  Continue whipping the whites
  until the whites hold a firm peak.  Fold the yolks into the whites, then
  fold in the pistachio mixture in two or three additions. Pour the batter
  into the prepared pan. Bake at 350F about 30 minutes. Remove from the pan
  and cool on a rack, on the paper. PREPARING THE GANACHE: Place the
  chocolate in a bowl.  Bring the cream to a boil and pour over the
  chocolate.  Let stand 2 minutes, then whisk smooth and strain into another
  bowl.  Refrigerate, whisking until cool, but not set. PREPARING THE SYRUP:
  Combine the water and sugar in a small pan and bring to a boil. Cool and
  stir in the orange liqueur. PREPARING THE FILLING: Finely chop the peel and
  combine with the liqueur. PREPARING THE WHIPPED CREAM: Combine the cream,
  sugar and liqueur and whip on medium speed until firm. ASSEMBLING: Using a
  sharp serrated knife, divide the Pistachio Sponge into two layers and place
  one on a cardboard.  Moisten with half the syrup and spread with most of
  the Ganache, reserving some for a decoration. Drain the candied peel and
  distribute evenly on the Ganache. Cover with a layer of whipped cream.
  Place the second layer on the cream and moisten with the remaining syrup.
  Cover the outside of the cake with the shipped cream and press the shavings
  against the side of the cake. Make a border of rosettes around the edge of
  the cake with the remaining Ganache and decorate the rosettes with cutouts
  of candied peel and some pistachios. Place some chipped pistachios in the
  center and dust them lightly with confectioners' sugar. HOLDING:
  Refrigerate the cake for up to 6 hours before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Coffee Swirls
 Categories: Cakes, Snacks
   Servings: 36
 
MMMMM-----------------------------FILLING----------------------------------
      1 pk Cream Cheese, Softened
    1/4 c  Butter Flavored Shortening
           Or Margarine
    1/2 c  Sugar
      2    Eggs
      2 tb Flour
      1 tb Instant Coffee

MMMMM-----------------------------BROWNIE----------------------------------
  1 1/3 c  Flour
      1 ts Baking Powder
    1/2 ts Salt
      1 c  Butter Flavored Shortening
           Or Margarine
      1 c  Cocoa
      2 c  Sugar
      4    Eggs
      1 c  Chopped Walnuts

MMMMM------------------------------GLAZE-----------------------------------
      2 c  Icing Sugar
      2 tb Cocoa
    1/4 c  Light Cream
      2 tb Butter Flavored Shortening
           Or Margarine
 
  FILLING:  Beat all ingrediants together with electric mixer until smooth.
  Set aside. BROWNIE: Preheat oven to 350F.   Grease 13" x  9" cake pan.
  Combine flour, baking powder, & salt.  Melt shortening in large saucepan.
  Remove from heat. Stir in cocoa & sugar. Beat in eggs one at a time. Add
  dry ingrediants & nuts, mixing until smooth. Spread half of batter evenly
  in greased pan. Spread cheese mixture over top. Drop spoonfuls of remaining
  chocolate batter over cheese. Swirl a knife through batters to marble. Bang
  pan on counter to level top. Bake for 30-35 minutes. Cool slightly. GLAZE:
  Sift icing sugar & cocoa together into small saucepan. Add cream &
  shortening. Cook on medium heat just until mixture bubbles around edges.
  Remove from heat; beat with a spoon until mixture starts to thicken
  slightly & is of spreading consistency, about three minutes. Spread quickly
  over brownies. Let icing set before cutting HINT: icing hardens as it
  cools.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cream Roll
 Categories: Cakes
   Servings:  4
 
      6 tb Flour
      6 tb Cocoa
    1/2 ts Baking Powder
    1/4 ts Salt
      1 ts Vanilla
    3/4 c  Sugar
      4    Eggs, Separated
 
  Sift flour, cocoa, baking powder and salt three times onto a sheet of waxed
  paper.  Beat egg whites til thick and fluffy.  Add sugar gradually while
  beating, then add egg yolks and vanilla.  Mixture should be thick and
  lemony.  Sift dry ingredients over egg mix and fold in gently. Prepare an
  edged cookie sheet by greasing and lining with waxed paper. Pour batter
  onto pan and spread evenly.  Bake at 400F about 12-15 minutes. When baked,
  remove from pan and roll in a damp tea towel, sprinkled with icing sugar.
  When cool, unroll, trim any crusty edges and spread with whipped cream.
  Roll up, wrap in towel and chill.  Serve slices topped with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mousse Cake (Part One)
 Categories: Cakes, Chocolate
   Servings:  1
 
MMMMM---------------------------FOR THE CAKE--------------------------------
      8 oz Semisweet chocolate;chopped
           Coarse
      6 tb Unsalted butter;cut into
           Pieces, softened
      8    Eggs;separated,room temp
      1 c  Sugar
      2 tb Orange flavored liqueur
      1 tb Orange rind; grated
    1/4 ts Salt; plus a pinch
      1 pn Cream of tartar
    2/3 c  Cake flour; SIFTED!!
      9 oz Semisweet chocolate; chopped
           - coarse
      6    Egg yolks; room temperature
    3/4 c  Sugar; + 1 tb
      2 tb -Water
     10 tb Unsalted butter
           -Cut in pieces and softened

MMMMM-------------------SEE CHOCOLATE MOUSSE CAKE II------------------------
 
   FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax
  paper, then butter the paper. Dust the pans with flour and knock out the
  excess. Preheat the oven to 350 degrees.
   In the top of a double boiler, heat the chocolate over hot water,
  stirring, until just melted. Remove the pan from the heat and stir in the
  butter, one tablespoon at a time. Continue to stir the mixture until
  smooth. In the bowl of the mixer, beat the egg yolks until combined. Add 34
  cup of the sugar, a little at a time, and continue to beat the mixture
  until it falls in a ribbon when the beater is lifted.
   Beat in the melted chocolate mixture, the liqueur and the orange pinch of
  salt until frothy. Add the cream of tartar and beat the whites until they
  hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, and
  beat the whites until they are stiff. Sift the flour with the remaining 1/4
  teaspoon salt onto a sheet of wax paper. Stir one fourth of the whites into
  the batter. Fold in the remaining whites and sift and fold the flour
  mixture in batches into the egg mixture until just combined.
   Pour the batter into the cake pans, smoothing the tops, and bake the
  layers in the middle of the oven for 30 to 35 minutes, or until a cake
  tester inserted into the centers comes out clean. Let the cakes cool in the
  pans on racks for 5 minutes, invert the cakes onto the racks, and remove
  the wax paper carefully. Let the cakes cool completely. The cakes form a
  thin crust that will flake off.
  
  SEE PART TWO
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Peanut Butter Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
    1/2 pk (approximately 2 cups) milk
           -chocolate
    1/3 c  Creamy peanut butter
      2    Eggs
           Cake mix
    1/2 c  Chopped nuts
    1/2 c  Water
 
  Combine all ingredients in mixing bowl, beat for 2 minutes Pour batter into
  greased and floured  2-pound  coffee can Place can in CROCK-POT. Cover top
  of can with 8 paper towels. Cover and bake on High 2 to 3 hours.
  
  From Rival Crock-Pot cookbook, date unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Angel Food Layer Cake
 Categories: Cakes
   Servings:  8
 
      1 c  Sugar
    1/2 c  Cake flour,SIFTED
    1/2 c  Unsweetened cocoa powder
    1/4 ts Salt
      8    Egg whites
      1 ts Cream of tartar
      1 ts Vanilla
 
  1. Preheat oven to 350'F. Position oven rack in bottom third of oven. Line
  bottoms of two 9" heart-shape cake pans with waxed paper. Sift 1/2 cup
  sugar, flour, cocoa powder and salt onto clean sheet of waxed paper.
  
  2. Beat whites in bowl at medium speed until foamy. Add cream of tartar,
  vanilla. Beat in remaining sugar, 1 tablespoon at a time, until soft peaks
  form.
  
  3. Sift half of flour mixture over egg whites. Fold in with rubber spatula
  just until incorporated. Repeat with remaining flour mixture. Divide batter
  between prepared pans. Smooth tops.
  
  4. Bake in preheated 350'F. oven for 20 minutes or until cake springs back
  when gently pressed with fingertip and sides of cake just begin to pull
  away from pan. Invert pans onto wire racks. Elevate cakes by placing
  corners of racks over filled 1 pound cans. Let cakes cool, upside down in
  pans, on elevated racks, for 1 hour. then run small metal spatula or knife
  between edge of cake and pan. Turn cake out onto rack to cool.
  
  5. Choose topping, sandwiching layers as directed. Or, for filled cake, cut
  heart from center of one layer, leaving 1 1/2" border all around. Spread
  other layer with some of Cherry-Yogurt Filling; top with cutout layer. Fill
  hollow with remaining cherries. Refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Icebox Cake
 Categories: Cakes
   Servings:  1
 
      1    Cube Butter
      1 c  Flour
      1 c  Walnuts
      8 oz Cream Cheese
      1 c  Powdered Sugar
      1 c  Cool Whip
 
  *** CAKE *** Mix together and put in pan. Bake for 15 min. *** FROSTING ***
  Mix and spread on top of crust.
  
  2 small packages of chocolate instant pudding (follow directions on PKG)
  Then spread over cream cheese.  Add rest of Cool whip on top, add nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Walnut Sour Cream Cake
 Categories: Cakes
   Servings: 10
 
  2 1/4 c  All purpose flour
    2/3 c  Coco
  1 1/2 ts Backing soda
      6 tb Butter
  1 1/2 c  Sugar
      2    Eggs
  1 1/2 c  Sour cream
      1 c  Walnuts chopped
 
  Preheat oven to 350 degrees F and grease a 10" tube pan. Combine flour,
  Coco, backing soda, set aside. Cream butter and sugar. Beat in eggs. Add
  dry ingredients alternatley with the sour cream. Fold in walnuts. Bake
  40-45 minutes or until tooth pick comes out clean. Cool for 20 minuets
  before removing from pan..
  
  Source: Friendship Dairies, Friendship New York Contibuted By: Gary Huff
  
  ___ Blue Wave/QWK v2.12
  
  ~-- WM v2.07/92-0002 * Origin: Block's BBS (716)832-9226 D.S. Buffalo, NY
  ~(1:260/125) ** BBS: High Country East Date: 03-11-93 (12:27) Number: 1502
  From: BILL JERNIGAN                Refer#: NONE To: SUE DONALDSON Recvd: NO
  Subj: Saurkraut                      Conf: (52) CookingEch ** Hi Sue!
  
  Sue Donaldson said to Mary Lou Kakanowski on Wednesday March 10 1993:
  
  SD> I've been chatting with a fellow in Germany (he and I share the same
  SD> career) on the echos. Think I'll ask him if his wife has an *authentic*
  SD> recipe for Sauerbraten. I've had it done well only once, and it's a SD>
  dinner I'll never forget!
  
  sue, this is *supposed* to be authentic...haven't tried it yet, but plan to
  ...
  
  ~Begin Recipe Export- QuikBook version 0.96 Beta A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Surprise Cupcakes
 Categories: Chocolate, Cakes, Kids
   Servings:  6
 
      1 pk (8 oz) Philadelphia Brand
           -Cream Cheese, softened
           (I'm sure your store brand
           -would work)
    1/3 c  Granulated sugar
      1    Egg
    1/2 c  Baker's Semi-Sweet Chocolate
           -Chips
           (or any brand)
           CUPCAKES:
      2    Squares Baker's Unsweetened
           -Chocolate, melted
    1/3 c  Vegetable oil
  1 1/4 c  All purpose flour
      1 c  Granulated sugar
    3/4 c  Water
      1    Egg
      1 ts Vanilla
    1/2 ts Baking soda
    1/4 ts Salt
 
  From: Baker's Chocolate Cookbook
  
  FILLING:
  
  powdered sugar (optional)
  
  HEAT oven to 350.
  
  BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in
  chips; set aside.
  
  BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg,
  vanilla, baking soda, and salt in large bowl with wire whisk or fork until
  blended and smooth. Spoon 1/2 the batter evenly into 18 greased or
  paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture.
  Spoon the remaining batter evenly over cream cheese mixture.
  
  BAKE for 30 to 35 minutes or til toothpick inserted into center comes out
  clean. Remove from pans to cool on wire racks. Sprinkle with powdered
  sugar, if desired.
  
  Preptime: 15 minutes. Bake time: 30 to 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Puddle Pudding
 Categories: Vegetarian, Cakes
   Servings:  4
 
      3 oz White flour
  1 1/2 oz Shortening
      3 oz White Sugar
      2 tb Cocoa powder, unsweetened
      5 tb Water or plain soya milk
      2 oz Brown sugar
      2 tb Cocoa powder
    1/2 pt Water
 
  Mix flour & cocoa together.  Cut in shortening & mix with sugar.  Stir in
  water or milk until you have a moist cake.  Place in a greased ovenproof
  dish.
  
  Put all remaining ingredients into a pot & stir until the cocoa & sugar is
  dissolved.  Bring to a boil.  Pour boiling sauce over the cake put straight
  into a 355F oven for 35 minutes.  Remove from oven, sprinkle with white
  sugar & serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Raspberry Shortcakes
 Categories: Chocolate, Cakes
   Servings:  6
 
      2 tb Unsweetened cocoa powder
    1/4 ts Baking soda
    1/2 c  All-purpose flour
    1/8 ts Salt
      2 tb Granulated sugar
      2 tb Cold unsalted butter cut
           -into bits
    1/4 ts Double acting baking powder
      4 tb Heavy cream
           Topping:
  1 1/2 c  Raspberries
      2 tb Granulated sugar
      1 tb Framboise
    1/3 c  Well-chilled heavy cream
 
  For the shortcakes confectioners sugar for sprinkling mint sprigs for
  garnish if desired
  
  Make the shortcakes:  In a bowl sift together the cocoa powder, the flour,
  the sugar, the baking powder, baking soda, and salt, add butter, and blend
  the mixture until it resembles coarse meal. Add the cream and stir the
  mixture with a fork until it forms a dough.  Divide the dough in half,
  arrange each half in a mound on a lightly greased baking sheet, and bake
  the shortcakes in the middle of a 425 oven for 12 min., or until a tester
  inserted in the centers come out with crumbs clinging to it. Transfer to a
  rack to cool. Topping: In a bowl mash 3/4 cup of the raspberries with a
  fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring
  until the sugar is dissolved, and stir in the remaining 3/4 cup
  raspberries.  In a small bowl with an electric mixer beat the cream until
  it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat
  the cream until it holds stiff peaks. Cut the shortcakes in half.(The
  shortcakes are delicate and crumble easily.) Top each bottom half with half
  the raspberry mixture, divide the whipped cream between the 2 shortcakes.
  With a spatula carefully top each serving with the top half of a shortcake.
  Sprinkle with confectioners sugar and garnish with mint.
  
  Serves: 2 From: Gourmet/May 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Orgasms
 Categories: Chocolate, Cakes
   Servings:  6
 
      4 oz Unsweetened chocolate
      8 tb Unsalted butter, room temp
  1 1/4 c  Plus 1 Tbsp. sugar
    1/2 ts Vanilla extract
      3 lg Eggs, room temp
    3/4 c  All-purpose flour
    1/2 c  Plus 2 Tbsp chopped walnuts
           Frosting
  1 1/2 oz Unsweetened chocolate
    1/4 c  Evaporated milk
    1/3 c  Sugar
 
  Preheat the oven to 325 degrees.  Lightly grease an 8-inch square pan with
  butter or vegetable oil.  Melt the chocolate and butter in the top of a
  double boiler placed over simmering water.  Cool the mixture for 5 minutes.
  
  Place the sugar in a medium-size mixing bowl and pour in the chocolate
  mixture.  Using an electric mixer on medium speed, mix until blended, about
  25 seconds.  Scrape the bowl with a rubber spatula. Add the vanilla.  With
  the mixer on medium-low speed, add the eggs one at a time, blending after
  each addition until the yolk is broken and dispersed, about 10 seconds.
  Scrape the bowl after the last egg and blend until velvety, about 15 more
  seconds.
  
  Add the flour on low speed and mix for 20 seconds; finish the mixing by
  hand, being certain to mix in any flour at the bottom of the bowl.  Stir in
  1/2 cup of the nuts.  Spread the batter evenly in the prepared pan and
  sprinkle the remaining 2 Tbsp of nuts over the top.  Bake the brownies on
  the center oven rack until a thin crust forms on top and a tester inserted
  in the center comes out with a moist crumb, about 35 minutes.  (The center
  of the brownies should never quite rise to the height of the edges.)
  
  Remove pan from oven and place on a rack to cool for 1 hour.
  
  FROSTING: To prepare the frosting, melt the chocolate in the top of a
  double boiler placed over simmering water. Pour the evaporated milk into an
  electric blender and add the sugar and the melted chocolate. Blend the
  frosting on medium-low speed until it thickens, about 50 seconds (the sound
  of the machine will change when this process occurs.)
  
  Using a frosting spatula, spread the frosting evenly over the surface of
  the cooled brownies and allow them to sit for 1 hour before cutting. Makes
  36 small brownies.
  
  FROM: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred
  Baking Book by Judy Rosenberg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Eclair Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      1    Box whole graham crackers
      6 oz Package inst vanilla pudding
           -mix
      3 c  Milk
      8 oz Carton whipped topping
           Glaze:
      1 c  Sugar
    1/8 ts Salt
    1/3 c  Cocoa
    1/4 c  Milk
    1/4 c  Butter
      1 ts Vanilla extract
 
  Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers.
  Mix pudding mix and milk beating well.  Fold in whipped topping.  Spread
  half of mixture over crackers in pan.  Cover with another layer of
  crackers.  Spread remaining mix over crackers.  Top with a layer of
  crackers.
  
  In saucepan, combine sugar, salt, cocoa and milk.  Bring to a boil and boil
  one minute.  Remove from heat and add butter and vanilla.  Beat until
  smooth and spread on top of crackers.  Refrigerate.  Much more delicious if
  not served until next day.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Walnut Torte
 Categories: Cakes, Chocolate
   Servings:  6
 
      8 oz Ghirardelli Bittersweet
           -Chocolate
    3/4 c  Butter
      4    Egg separated
    3/4 c  Sugar, divided
      1 ts Vanilla
    1/4 c  Unsifted flour
    2/3 c  Walnuts, ground
           Cream of tartar
           Chocolate Rum Glaze
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 tb Butter
      1 tb Light corn syrup
      1 tb Dark rum (opt)
 
  In heavy saucepan on low heat, melt broken chocolate with butter, stirring
  constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes,
  gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold
  in flour and nuts. Beat egg whites with cream of tartar until foamy.
  
  Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
  
  Blend a fourth of the egg whites into the chocolate mixture; fold in
  remaining egg whites. Pour into 9-inch springform pan lined with parchment
  paper. Bake at 375 F for 30 to 35 min or until sides start to separate from
  pan but center is still moist. Cool on rack. Remove torte from pan. Frost
  with Chocolate Rum Glaze.
  
  Chocolate Rum Glaze In heavy saucepan on low heat, melt broken chocolate
  with butter, stirring constantly until smooth. Remove from heat. Stir in
  corn syrup and rum. Place torte upside-down on a rack over tray to catch
  excess glaze. Spread a very thin layer of glaze over top and sides of torte
  to set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to
  thin and pour over top and sides of torte. When glaze is firm, remove cake
  from rack to large plate. Decorate top and sides with shaved chocolate, if
  desired. For shiny glaze, store cake at room temp until serving time.
  
  This is from the back of the Ghirardelli Chocolate bar. There is a cookbook
  offer on the package also: Over 150 pages filled with delicious and
  original recipes. To order, send your name, address, zip code and $7 check
  or money order payable to Ghirardelli and addressed to:
  
  Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
  94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
  United States.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
MMMMM-------------------------------CAKE------------------------------------
      1 c  Shortening
      2 c  Sugar
    3/4 c  Cocoa
      4    Egg; beaten
      1 c  Milk
      2 c  Flour
      1 ts Baking soda
      1 tb ;Water

MMMMM------------------------------ICING-----------------------------------
  2 1/2 c  Sugar
  1 1/4 c  Milk
  2 1/2 tb Cocoa
  2 1/2 tb Butter
 
  Cake:  Cream together the shortening and sugar, and add the cocoa. In a
  separate bowl, beat the eggs well and add to the cocoa mixture. Add the
  milk and flour alternately; dissolve the baking soda in the water and add.
  Beat all ingredients well.  Line two lightly greased layer cake pans with a
  layer of kitchen parchment (or even cut-up grocery bags will work). Pour
  batter into pans evenly, and bake at 350 F. until the cake leaves the edges
  of the pans and springs back when touched.  Invert pans on a wire rack to
  cool.
  
  Icing:  Mix the cocoa and sugar; add the milk.  Add the melted butter and
  cook to the soft ball stage in a double boiler (234 F to 240 F). Remove
  from the heat and beat until icing thickens and begins to wrinkle at the
  edges.  Let cool completely and then ice as for a normal layer cake.
  
                                      --- Tavia McArthur
                                          Comanche, TX
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Decadant Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      1 c  Boiling water
      3 oz Unsweetened chocolate
    1/2 c  Sweet butter
      1 ts Vanilla extract
      2 c  Sugar
      2    Eggs, separated
      1 ts Baking soda
    1/2 c  Sour cream
      2 c  Less 2 tablespoons flour
      1 ts Baking powder
           Icing:
      2 tb Butter
    1/4 c  Semi-sweet chocolate chips
      6 tb Heavy cream
  1 1/4 c  Powdered sugar
      1 ts Vanilla extract
 
  Servings:
  
  Ing     Quan    Item **
  
  *< Directions >*
  
  chop up chocolate, butter and put them in boiling water. meltting them. add
  vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream.
  fold in egg whites.  put in tube pan.  bake at 350 degrees for 40-50
  minutes.  put on icing.
  
  icing: combine all ingredients and put on low heat.  stir constantly. cool.
  it will thicken.  put on topof cake and let drizzle down sides.
  
  Courtesey of we're cooking now posted by: Paul Guido
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sponge Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
    1/4 c  Cocoa
    3/4 c  Cake meal (??)
    3/4 c  Potato starch (??)
      9    Egg whites
  1 3/4 c  Sugar
      9    Egg yolks
    3/4 c  Orange juice
    1/4 c  Water
 
  Preheat oven to 350F.  Sift together first three ingredients and set aside.
  In large metal bowl, beat egg whites until foamy. Gradually add sugar and
  beat until mixture is of meringue like consistency. Using a rubber spatula,
  fold in yolks, one at a time, blending thoroughly. Combine orange juice and
  wate. Add to egg mixture alternately with sifted dry ingredients. Pour into
  ungreased angel cake pan and bake for 60-70 minutes until done. Top should
  appear dry. Invert and cool. Tester's note* Cake must be completey done or
  it will split apart when inverted...
  
  Origin: Newspaper article talking about Passover and Jewish heritage.
  Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Wreath Cake
 Categories: Cakes, Entertain
   Servings: 12
 
      3 c  All-purpose flour
      1 tb Baking powder
      1 tb Baking soda
  1 1/2 ts Salt
      3 c  Sugar
      3 c  Water
      6 oz Semisweet chocolate;
           -finely chopped
      1 lb Unsalted butter; softened
      3    Large eggs; lightly beaten
  2 1/4 c  Confectioners' sugar
    1/2 ts Vanilla extract
           -Few drops green food colori
           Fresh raspberries, dried
           -cranberries, or cherries,
           -for garnish
 
  Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a
  nonremovable bottom. In a large bowl, sift together the flour, baking
  powder, baking soda, and salt. In a medium pot, combine the sugar and water
  and bring them to a boil. Remove the pot from the heat and stir in the
  chocolate and 1 stick of butter. When the chocolate and butter have
  completely melted, whisk the mixture to combine completely. Whisk in the
  beaten eggs. Pour about half the chocolate mixture into the dry ingredients
  and whisk vigorously to thoroughly combine the ingredients and remove any
  lumps. Working quickly, add the remaining chocolate mixture and whisk to
  combine. Pour the batter into the prepared pan and bake for about 60
  minutes, until a cake tester inserted in the center comes out clean. Let
  the cake cool in the pan for about 15 minutes, then turn out onto a rack to
  cool completely. In a medium bowl, cream together the remaining 3 sticks of
  butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup
  of the icing, place in a small bowl, and color it with a few drops of the
  green food coloring. Put the remaining icing in a pot, add the vanilla.
  Over low heat, stir the icing until it becomes a pourable consistency. (If
  it overheats, causing the butter to spearate, put the icing in the
  refrigerator to chill and stir to bring it back together.) Pour the icing
  over the cooled cake so that it drips down the center and outside. Cluster
  the red berries in groups of 3 on top of the cake. Fill the green icing
  into a pastry bag fitted with a leaf tip and pipe a few leaves around each
  cluster of berries. Serves 12 to 16. Source:"An Edible Christmas" (A
  Treasury of Recipes for the Holiday) by Irena Chalmers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Fudge Cake (A. K. A. Death By Chocolate)
 Categories: Chocolate, Cakes
   Servings:  6
 
     10 oz Baker's semi-sweet chocolate
           -(do not substitute)
    1/2 c  Lightly salted butter
      6 lg Eggs, separated, at room
           -temperature
      1 c  Granulated sugar
      2    To 4 tsp creme de cacao,
           -Kahlua or dark rum
    1/2 ts Vanilla
           Butter and powdered cocoa
           -for the pan
           Frosting:
      1 c  Sour cream at room
           -temperature
     14 oz Baker's semi-sweet chocolate
           -(do not substitute)
 
  Cake:
  
  Place oven rack in lower third of the oven, and preheat oven to 375
  degrees.  Butter an 8 inch springform pan, and coat with powdered cocoa.
  
  Melt chocolate and butter in a double boiler over hot, but *not boiling*,
  water. (don't rush this step, chocolate burns easily)
  
  Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of
  the granulated sugar.  Beat until yolk mixture is pale yellow and thick, 4
  to 6 minutes.  Add melted chocolate mixture to the yolk mixture. Beat until
  completely smooth.  Add vanilla and liquor of your choice. Beat until
  blended.
  
  Beat egg whites in mdm mixer bowl at high speed until soft peaks form.
  Gradually beat remaining 1/4 c granulated sugar into whites; continue
  beating until stiff but not dry peaks form. Fold whites *gently* but
  thoroughly into chocolate mixture.  Pour batter evenly into pan; smooth
  top.
  
  Bake 15 minutes.  Reduce oven to 350 degrees; bake another 15 minutes.
  Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1
  hour).  Turn off oven; prop open oven door and allow cake to remain in oven
  for 30 minutes.  Remove cake from oven and cover top with damp paper
  towelling; let stand 5 minutes.
  
  Remove towelling and cool cake completely.  Dome of cake will crack and
  collapse; this is normal - press top of cake down lightly to smooth top.
  Remove springform and transfer cake to serving platter.
  
  To make the frosting:
  
  Melt chocolate in double boiler over hot but not boiling water. Using a
  wooden spoon, mix in sour cream.  Pour over the cake. Let cool and harden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Fudge Icing (For Plain Cake)
 Categories: Chocolate, Cakes
   Servings:  6
 
      1 c  Minus 1 TBSP rich milk
           Remove from heat and stir in
           -until dissolved:
      2 c  Sugar
    1/8 ts Salt
      2 oz Grated chocolate
 
  Re: Chocolate Fudge Icing
  
  This icing recipe is a candy recipe with milk added to make it  into
  frosting.
  
  Bring to a boil in a large heavy pan:
  
  Bring to a boil and cook covered 2-3 minutes until the steam  washes down
  from the sides of the pan any crystals which may have  formed. Uncover,
  redice heat and cook without stirring to soft-ball  stage, 238 degrees.
  When nearing 238, there is a fine  overall  bubbling with, simultaneously,
  a coarser patter, as though the fine  bubbled areas were being pulled down
  for quilting into the  coarser  ones. Remove from heat without jostling or
  stirring.  Cool the  candy  to 110. You may hasten this process by placing
  the hot pan in a larger pan of cold water until the bottom of the pan has
  cooled.  Add: 2 4 TBSP butter
  
  Beat fudge partially.  Add: 1 tsp vanilla
  
  Then beat until it begins to lose its sheen.  At this point the drip from
  the spoon, when you flip it over, holds its shape against  the bottom of
  the spoon.  Quickly add: 1/2 1 c. broken nut meats
  
  Pour  the  fudge into a buttered pan.  Cut into  squares  before  it
  hardens.  To  use  fudge for centers, beat until  thick,  knead  and shape.
  
  For chocolate fudge icing, the book says to:
  
  Use in all: 1 c. milk
  
  Beat until the icing is of the right consistency to be spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Frosting
 Categories: Chocolate, Cakes
   Servings:  6
 
  1 1/2 c  Sugar
    1/2 c  Milk
      1 tb Butter <could be tsp, but I
           -think it's T.)
      1 ts Vanilla
      2    Sq. chocolate
 
  RE: Chocolate Frosting DATE: 04-08-91 AREA: COOKING
  
  CONTAINS RECIPE
  
  Grandma Ruby's Famous Chocolate Birthday Frosting
  
  Beat when cool.
  
  I suppose you melt all this in a double boiler...
  
  If any frosting experts recognize that this is missing a crucial step,
  please inform me. I haven't made this yet, but will as soon as an occasion
  comes up...
  
  From the files of Grandma Ruby Williams. Handwritten.
  
  Valerie Whittle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mosaic Fruit Tart
 Categories: Chocolate, Cakes
   Servings:  8
 
MMMMM-----------------------CHOCOLATE TART CRUST----------------------------
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
    1/2 c  Powdered sugar
    1/2 c  Slivered almonds
    1/2 c  Unsifted flour
    1/2 c  Cold butter, cut up
    1/8 ts Salt
      1    Egg
      1 ts Vanilla

MMMMM----------------------CHOCOLATE TART FILLING---------------------------
    1/2 c  Butter, softened
    1/2 c  Powdered sugar
      1    Egg
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
      3 tb Heavy whipping cream
      1 ts Vanilla or Grand Marnier
           Fresh fruit: strawberries,
           -kiwi, bananas,
           Green grapes, oranges, etc.
    1/4 c  Apricot jam
 
  Servings: 8
  
  DIRECTIONS: For crust: Place broken chocolate pieces, sugar and almonds
  into bowl of processor or blender. Process for about 20 to 25 seconds until
  the mixture is like powder. On top of chocolate mixture in food processor,
  spread flour, butter and salt. Process 15 to 20 pulses or until butter is
  in very fine pieces. (Or butter may be cut into flour by hand using a
  pastry cutter, then combined with chocolate.) Add egg and vanilla. Pulse
  about 15 times or stir lightly until mixture sticks together when pinched
  with fingers. On plastic wrap, knead a few times to bring dough together to
  form a ball; flatten to 8". It is easier to use your fingers to pat the
  dough into tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1"
  fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or until
  baked shell springs back when touched. (Do not overbake.) Cool. Remove
  outside ring of pan. Crust may be prepared a day in advance, if desired.
  (MY NOTES: this crust seemed too wet before baking, but turned out fine
  after about 16 or 17 minutes baking time. It was like a brownie crust.)
  
  Chocolate tart filling: In small mixer bowl, beat butter with sugar and
  egg; beat until fluffy. Melt broken chocolate in double boiler, stirring
  constantly, or microwave on medium for 2 1/2 to 3 minutes. Add warm
  chocolate to creamed mixture and beat well. Mix in cream and vanilla,
  beating until thick and creamy. Spread filling over baked Chocolate Tart
  Crust. While filling is still soft, artistically arrange fruit on top. For
  fruit glaze, strain apricot jam. With pastry brush, use glaze to cover
  pieces of fruit and top edge of crust. Chill about 2 hours. Decorate with
  chocolate curls, if desired. Let stand 30 minutes at room temperature
  before serving.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sour Cream Frosting
 Categories: Cakes, Chocolate
   Servings:  9
 
    1/2 c  Sour cream
  3 1/2 c  Powdered sugar
      1 ts Vanilla
      2 oz Ghirardelli Unsweetened
           -Chocolate, melted
 
  Servings: Makes enough for 9 x 13" cake
  
  DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in
  melted chocolate. Spread over 9 by 13" cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate San Andreas Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
      8 oz Semi-Sweet Chocolate,
           -Coarsely Chopped (8
           -Squares)
      6 oz Unsweetened Chocolate,
           -Coarsley Chopped (6
           -Squares)
    3/4 c  Unsalted Butter Cut Up
      9 lg Eggs, At Room Temperature
  1 1/2 c  Sugar
      1 ts Vanilla Extract
      2 tb Unbleached All Purpose Flour
           Confectioners' Sugar
 
  Yield: 16 Servings
  
  NOTE:  This very densed chocolate cake is named after the famous California
  fault becaus it forms big cracks as it bakes and cools.
  
  Adjust the oven rack to the lower third of the oven.  Prehat the oven to
  350 degrees F.  Butter and flour a 10-inch springform pan.
  
  Heat the chocolates and butter in a double boiler over simmering water,
  stirring frequently, until melted.  Remove from the heat and cool to room
  temperature, stirring occasionally. about 25 minutes.
  
  Beat the eggs in a large mixer bowl until frothy.  Gradually add the sugar
  and beat until mixture becomes thick and lemon-colored and ribbon forms
  when the beaters are lifted, about 10 minutes.  Add the vanilla. Gradually
  add the chocolate mixture and beat well.  Fold in the flour and pour the
  batter into the prepared pan.
  
  Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool
  completely in the pan on a wire rack, then wrap and refrigerate overnight.
  Let stand at room temperature for 1 hour before serving. Remove the sides
  of the pan and place on a serving plate.  Sprinkle the top with
  confectioners' sugar.  For best results, cut the cake with a knife dipped
  in warm water, wiping off the knife between cuts.
  
  Each Serving Contains:
  
  CAL     PRO     FAT     CARB    SODIUM  CHOL ** 320 5 G 22 G 31 G 37 Mg 143
  Mg
  
  From The Ladies Home Journal April 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Icing
 Categories: Chocolate, Cakes
   Servings:  6
 
      1 c  Sugar
      4 tb Chocolate
      3 tb Milk
      1 tb Water
 
  Notes:  From Grandma Ruby's (Williams) files.  Newspaper clipping. Looks
  old.  Also on clipping are Confectioners' Icing and Chocolate Frosting.
  This chocolate icing is recommend for frosting an Angel Food Cake.
  
  Mix chocolate or cocoa with milk and water combined and heat to boiling.
  Then add sugar.  Boil five minutes, stirring occasionally.  Spread on cake
  that is cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Frosting Ii
 Categories: Chocolate, Cakes
   Servings:  6
 
  1 1/2 c  Sugar
    1/2 c  Milk
      1 tb Butter
      1 ts Vanilla
      2    Squares chocolate
 
  Notes: Handwritten on inside cover of The Boston Cooking School Cookbook
  Possibly Great-Grandma Davis's recipe.  1920's at the _latest_ Posted by:
  Valerie Whittle
  
  Beat when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Zucchini Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
      1 c  Brown sugar
    1/2 c  Sugar
    1/2 c  Butter
    1/2 c  Oil
      3    Eggs
    1/2 c  Buttermilk
      1 ts Vanilla
  2 1/2 c  Flour
      4 tb Cocoa
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Salt
      3    Zucchini, about 6" long,
           -shredded (2 c)
    1/2 c  To 1 c chocolate chips
 
  From:  Connie Dobrowolski:
  
  Preheat oven to 325 degrees.  Grease a 9x13" pan.  Combine sugars, butter
  and oil.  Add eggs, buttermilk, and vanilla and mix well. Sift together the
  flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in
  zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins,
  cool, then turn out on wire rack.
  
  This is a really moist cake that may last for awhile.
  
  ****************************************************************
  
  From:  Janice Norman
  
  About the best non-standard use for zucchini is this cake which Catlyn's, a
  wonderful gourmet-to-go deli makes.
  
  1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp cocoa 2
  1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp cinnamon 1/2 c
  sour milk (a tsp of vinegar added to milk) 1 c chocolate chips 2 c zuchini,
  unpeeled, grated (grate medium by hand)
  
  Preheat oven to 325 degrees.  Grease a 9x13 inch pan.
  
  In a bowl, cream butter and eggs.  Add oil, vanilla and sugar. Blend well.
  Sift together the cocoa, flour, baking soda, baking powder, cloves, and
  cinnamon.  Add to the butter mixture alternately with the milk. Add
  zucchini and chocolate chips. Bake 40 to 50 minutes.
  
  There is no need to frost this cake, but if you wish, sprinkle or sifted
  powdered sugar on top of the cooled cake.
  
  ****************************************************************
  
  From the Times-Picayune (Ellen)
  
  1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking soda 1/2
  tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c sour milk 1/2
  c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips Whipped cream
  
  Preheat oven to 325 degrees.  Grease a 9x13 inch pan.  Combine butter,
  sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil,
  vanilla, and zucchini.  Pour into pan.  Top with chocolate chips. Serve
  with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Surprise Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
     12 oz Cream Cheese, softened
    1/4 c  Sugar
      1    Egg
    1/2 ts Vanilla
      1 pk Chocolate Cake Mix (18.25 oz
           -pkg)
    1/2 c  Semisweet Chocolate
           -Mini-morsels
 
  Heat oven to 350.  Butter and flour a 12-cup Bundt pan.
  
  In a small mixing bowl, using an electric mixer, beat cream cheese and
  sugar until smooth. Add egg and vanilla; beat until blended and set aside.
  
  Prepare cake mix as directed; fold in chocolate morsels.  Pour chocolate
  batter into prepared pan; evenly cover with cream cheese mixture.  Bake
  until a wooden pick inserted in the center of the cake comes out clean, 45
  to 55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool
  completely.  Dust with confectioners sugar.  Serve with whipped cream and
  raspberries, if desired.
  
  Serves 12
  
  Source:  Reader's Digest, June 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mayonnaise Cake
 Categories: Chocolate, Cakes
   Servings: 12
 
      2 c  Flour
      2 ts Baking soda
    1/2 c  Cocoa
      1 c  Sugar
    1/2 ts Salt
      1 c  Mayonnaise
      1 c  Coffee; strong
      1 ts Vanilla
 
  Calories     per serving: 287         Number of Servings:  12 Fat grams per
  serving: 17           Approx. Cook Time:  0:45 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Combine dry ingredients in a large mixing bowl, tossing lightly with a
  spoon to mix.  Combine the mayonnaise, coffee, and vanilla in a smaller
  bowl; add to the dry ingredients, beating with the mixer on medium for
  three minutes.
  
  Generously grease a baking pan, then dust with cocoa.  Bake at 350 F. For a
  layer cake, bake 20 minutes; for a sheet cake, bake 25 minutes; for a bundt
  cake, bake 45 minutes.  If it falls, don't throw it out---it masquerades as
  wonderful brownies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Fudge Cake
 Categories: Cakes, Chocolate
   Servings:  9
 
      1 lb Milk chocolate
    1/2 lb Semisweet or
           -extra-bittersweet chocolate
    3/4 lb Softened butter
           FUDGE CAKE
      3 c  Cake flour
      2 c  Light-brown sugar
  2 1/4 ts Baking powder
    3/4 ts Baking soda
    3/4 ts Salt
  1 1/2 c  Milk
      3    Eggs
  1 1/2 ts Vanilla extract
      4 oz Unsweetened chocolate
      6 oz Softened butter
 
  MILK CHOCOLATE FROSTING
  
  PREPARATION:  FROSTING.  Chop both chocolates into coarse bits and melt in
  a double boiler set over hot (not boiling) water.  Stir occasionally until
  completely melted.  Remove pan from hot water and allow the chocolate to
  cool until just no longer warm to the touch, about 20 minutes. Place the
  butter in a bowl and beat in the cooled chocolate until the mixture is
  evenly blended, about 3 minutes. Frosting can be stored at a cool
  temperature for up to 3 days, or several months in the freezer. Heat the
  oven to 350F.  Butter two 9-inch round cake pans and line them with
  buttered and floured parchment paper or waxed paper.
  
  FUDGE CAKE.  Sift the flour.  Measure 3 cups.  In a large bowl, mixx
  together the flour, sugar, baking powder, baking soda, and salt, breaking
  up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk
  with the eggs and vanilla; set aside. Chop the chocolate into coarse bits
  and melt in a double boiler set over hot (not boiling) water. Combine the
  remaining cup of milk and the butter with the mixed dry ingredients and
  beat for 1 1/2 minutes, scraping the sides of the bowl twice.  Add the egg
  mixture in 3 parts, scraping the sides of the bowl and beating for 20
  seconds after each addition.  Add the melted chocolate and beat until just
  incorporated. Pour the batter into the prepared pans and bake in the center
  of the preheated oven until the cake springs back when lightly pressed in
  the center, 25 to 30 minutes.  Cool the cakes in their pans for 10 minutes
  and invert onto racks.  Cool completely before frosting. Frost the top
  surface of one layer of cake and top with the second layer. Spread the
  remaining frosting on the top and sides of the cake. Make a decorative
  pattern zigzag in the frosting by pulling a serrated knife across the
  surface in a back-and-forth motion.  Use a small spatula or spoon handle to
  pull out spikes of frosting all around the sides. Cake can be completed a
  day ahead and refrigerated.
  
  SERVING:  Return to room temperature if refrigerated.  Cut into wedges and
  serve.
  
  Makes one 9-inch cake.
  
  [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate D**Nation
 Categories: Cakes, Chocolate
   Servings:  6
 
    2/3 c  Butter or margarine
      4 oz Semisweet chocolate
      2 c  Sugar
      4    Eggs, well beaten
  1 1/2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
      1 tb Vanilla
           Filling:
     12 oz Semisweet chocolate
    1/4 c  Strong coffee
      2    Eggs, separated
    1/4 c  Coffee liqueur
      3 tb Sugar
    1/4 c  Whipping cream
           Chocolate Glaze:
      4 oz Semisweet chocolate
      3 tb Strong coffee
           Chocolate Curls (optional)
 
  Quan     Measure    Item ** Brownie Shell:
  
  *<* Directions *>* To make shell: Melt butter with chocolate in saucepan
  over low heat. Remove from heat and add sugar and eggs. Combine flour,
  baking powder and salt and beat into chocolate mixture. Add vanilla. Line
  greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and
  spread evenly. Bake at 350 F 12 to 15 minutes or until cake springs back
  when lightly touched. Cake should be soft, not crisp. Turn out on rack and
  cool.
  
  Filling: Combine chocolate and coffee in top of double boiler and melt over
  hot water. Remove from heat. Beat egg yolks until pale yellow and stir in
  some of chocolate mixture. Return to chocolate in pan and stirring until
  smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy.
  Gradually add sugar and beat until stiff. Whip cream until stiff. Fold
  cream into cooled chocolate mixture, then fold in egg whites.
  
  Invert brownie shell on to towel and peel off paper. Line bottom and sides
  of greased 9-inch square baking dish with brownie shell, cutting strips for
  sides and 9-inch square for bottom. Turn filling into cake-lined dish and
  cover with plastic wrap. Chill 3 to 4 hours or until firm.
  
  Glaze: Combine chocolate and coffee in top of double boiler and belt over
  hot water.
  
  Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
  glaze set and decorate with chocolate curls. Cut into very thin slices to
  serve. ** From the Collection of Tia L. Darrow...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Angel Food Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
      1 c  All-purpose flour
    1/4 c  Cocoa
  1 1/2 c  Sugar
     10    Egg whites
  1 1/2 ts Cream of tartar
    1/2 ts Salt
  1 1/2 ts Vanilla
 
  Preheat oven to 325 degrees F.
  
  In medium bowl, sift flour.  Sift flour again twice with cocoa and 1/2 cup
  sugar.  Set aside.  In large bowl, beat egg whites, cream of tartar, and
  salt until soft peaks form.  Gradually add remaining sugar, 2 Tbsp at a
  time until stiff peaks form.  Fold in flour mixture and vanilla.
  
  Pour into ungreased tube pan.  Bake for 55 to 65 minutes.  Invert pan for
  about 1 hour or until the cake is cool.
  
  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by: Kim
  Smith 116/35
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Saurkraut Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
    2/3 c  Butter or margarine
  1 1/2 c  Sugar
      3    Eggs
      1 ts Vanilla
    1/2 c  Unsweetened cocoa
  2 1/4 c  Flour, sifted
      1 ts Soda
      1 ts Baking powder
    1/4 ts Salt
      1 c  Water
    2/3 c  Saurkraut, well drained
 
  Cream butter and sugar; add eggs one at a time, beating after each
  addition. Add vanilla. Sift dry ingredients together; add alternately with
  water to creamed mixture. Rinse drained saurkraut well in cold water, drain
  again. Chop or snip into very small pieces. Add to batter. Divide batter
  between 2 greased and floured 8-inch pans. Bake in preheated (350 F.) oven
  for about 30 minutes.
  
  From: Steve Herrick Source: [Old Newspaper Clipping]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake Florence
 Categories: Chocolate, Cakes
   Servings:  6
 
      2 c  Sifted cake flour
      2 ts Baking powder
      1 ds Salt
    1/2 c  Butter
  1 1/2 c  + 1/2 c sugar
      4    Eggs, separated
      4 oz Unsweetened chocolate,
           -melted
      1 ts Vanilla
  1 1/3 c  Milk
    1/4 c  Tia Maria
           Chopped Nuts
           Preheat oven to 350 degrees.
           -Butter and flour 2 9" pans.
 
  Sift flour with baking powder and salt.  Cream butter; add 1 1/2 c of the
  sugar gradually and blend until light and fluffy.  Beat in egg yolks.  Add
  chocolate and vanilla.  Add flour alternately with milk, mixing well after
  each adition. Beat egg whites until stiff but not dry;  add 1/2 c sugar and
  fold into batter.  Turn into pans and bake 35 minutes.  Cool.
  
  Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing. Dust
  sides with chopped nuts.
  
  Florence Icing
  
  4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter in a
  saucepan; add sugar and milk.  Bring to a boil stirring constantly then
  cook over low heat 10 minutes or until temperature reaches 236 degrees. or
  115 c.  Melt chocolate; add Tia Maria.  Stir into butter mixture. Remove
  from heat and beat icing until thick enough to spread.
  
  If icing hardens before cake is frosted, soften with a little hot water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Damnation
 Categories: Chocolate, Cakes
   Servings:  6
 
    2/3 c  Butter
      4 oz Semisweet chocolate
      2 c  Sugar
      4    Eggs, well beaten
  1 1/2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
      1 tb Vanilla
           Filling:
     12 oz Semisweet chocolate
    1/4 c  Strong coffee
      2    Eggs, separated
    1/4 c  Coffee liqueur
      3 tb Sugar
    1/4 c  Whipping cream
           Chocolate Glaze:
      4 oz Semisweet chocolate
      3 tb Strong coffee
 
  Brownie Shell:
  
  Chocolate Curls (optional)
  
  To make shell: Preheat oven to 350 degrees. Line a greased jelly roll pan
  with wax paper. Melt butter with chocolate in saucepan over low heat.
  Remove from heat and add sugar and eggs. Combine flour, baking powder and
  salt and beat into chocolate mixture. Add vanilla. Pour batter in pan and
  spread evenly. Bake 12 to 15 minutes or until cake springs back when
  lightly touched. Cake should be soft, not crisp. Turn out on rack and cool.
  
  Filling: Combine chocolate and coffee in top of double boiler and melt over
  hot water. Remove from heat. Beat egg yolks until pale yellow and stir in
  some of chocolate mixture. Return to chocolate in pan and stirring until
  smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy.
  Gradually add sugar and beat until stiff. Whip cream until stiff. Fold
  cream into cooled chocolate mixture, then fold in egg whites.
  
  Invert brownie shell on to towel and peel off paper. Line bottom and sides
  of greased 9-inch square baking dish with brownie shell, cutting strips for
  sides and 9-inch square for bottom. Turn filling into cake-lined dish and
  cover with plastic wrap. Chill 3 to 4 hours or until firm.
  
  Glaze: Combine chocolate and coffee in top of double boiler and melt over
  hot water.
  
  Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
  glaze set and decorate with chocolate curls. Cut into very thin slices to
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake with Grand Marnier
 Categories: Chocolate, Cakes
   Servings: 10
 
     14 oz Semi-sweet chocolate,
           -chopped
    3/4 c  Plus 2 tbsp unsalted butter
     10    Egg yolks
      1 c  Granulated sugar
      1 tb Vanilla extract
      1 tb Grand Marnier (orange
           -liqueur)
      1 ts Lemon juice
     10    Egg whites
    1/2 c  Granulated sugar
           Powdered sugar
      2 c  Heavy cream, whipped
 
  Chocolate Cake with Grand Marnier
  
  Melt chocolate and butter in double boiler. Set aside to cool slightly.
  Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and
  lemon juice. Blend in chocolate mixture.
  
  Beat egg whites in large mixer bowl until soft peaks form. Gradually add
  1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into
  chocolate mixture, then fold in remaining whites.
  
  Pour batter into greased and floured 10 or 12 inch springform pan. Bake in
  preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half
  hours.) Cool completely on rack before removing pan. Sprinkle cake with
  powdered sugar. Serve with whipped cream. Serves 10 to 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Layer Cake with Date Filling
 Categories: Cakes, Chocolate
   Servings: 12
 
    1/4 c  Sugar.
      4 oz Unsweetened chocolate : 1
           -tbsp. all purp. flour
  2 1/2 c  Sifted cake flour : Speck of
           -Salt
      2 ts Baking powder : 1/2 cup plus
           -2 tbsp. chopped black
    3/4 ts Salt : walnuts or pecans
    1/2 c  (1 stick) butter, softened :
           -1 tsp. vanilla extract
      2 c  Granulated sugar : FUDGE
           -FROSTING
      2    Eggs : 1 pound
           -confectioners' sar
      2 ts Vanilla extract : 1/3 cup
           -plus 2 tbsp. cocoa powder
      2 c  Buttermilk, at room temp. :
           -1/4 cup (1/2 stick) butter,
           -softened
           : DATE FILLING
           -: 1 egg white
      1 c  Milk : 1 tsp. vanilla
           -extract
    1/2 c  Chopped dates : 1/4 tsp.
           -salt
      1    Egg : 5 tbsp. evaporated
           -mimlk
 
  Serves 12
  
  "The date filling makes this special, and the frosting is unusually good.
  Because the cake has a custard filling, it needs to be kept refrigerated."
  
  Preheat oven to 350 F.  Melt the chocolate in the top of a double boiler
  over barely simmering water (or in the microwave).  Sift the flour, baking
  powder, and salt together.  In a large mixer bowl, cream the butter and
  sugar until the mixture is fluffy.  Add the eggs, 1 at a time, beating well
  after each addition.  Blend in the melted chocolate and vanilla. Add the
  dry ingredients to the chocolate mixture, alternating with the buttermilk
  and beginning and ending with the flour. Do not overbeat.
  
  Pour the batter into three 8 inch buttered cake layer pans.  Bake for 25 to
  30 minutes, or until the cake has shrunk away a bit from the sides of the
  pans and the tops spring back when touched with your finger. Allow to stand
  in pans for 10 minutes, then turn out onto a rack to cool. While the cakes
  are cooling, prepare the filling and frosting.
  
  To make the filling, heat the milk and dates in the top of a double boiler
  over hot water until the milk is scalded.  Beat the egg, then add the
  sugar, flour, and salt; beat again.  Add 1/2 cup of the hot milk mixture to
  the egg mixture, then stir back into the pan and cook for 3 minutes, until
  thick, stirring with a rubber spatula.  Let cool.  Add the nuts, and
  vanilla. Refrigerate for 1-1/2 hours before filling the cake.
  
  To make the frosting, combine all the ingredients in a large mixer bowl.
  Beat on high speed for 1 minute, or until the frosting is light and creamy.
  
  To assemble, place 1 cake layer on a large plate and cover to within 1/4
  inch of the edge with half the chilled filling.  Top with another cake
  layer and the remaining filling mixture.  Finish with the last cake layer.
  Frost the sides and top of the cake with the fudge frosting forming swirls
  on the top with a knife.  Refrigerate, but bring to room temperature before
  serving.
  
  From: Cooking From Quilt Country Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pudding Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Sifted Flour
      7 tb Cocoa
      1 tb Baking Powder
    1/2 ts Salt
  1 1/2 c  Sugar
    3/4 c  Walnuts or Pecans, chopped
    1/4 c  Salad Oil
    1/2 c  Warm Water
      2 ts Vanilla
      2 c  Warm Water (additional)
 
  In a large bowl, combine all the dry ingredients including the sugar and
  nuts. In a medium bowl blend oil, / cup warm water gradually and the
  vanilla. Blend well and stir into the flour mixture, mixing well. This will
  form a rather thick batter. Add remaining warm water and blend until smooth
  and very thin. Pour in an ungreased 9" square pan and bake 25-30 minutes in
  a preheated 325oF oven until the center tests done. Remove, cool and cut in
  squares. Serve with whipped cream.
  
  Source: "The Yankee Kitchen" 04-01-93 (#5) [Jeff]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Carrot Cake
 Categories: Cakes, Vegetarian, Chocolate
   Servings:  6
 
  1 1/2 c  Finely grated carrots
    3/4 c  Granulated sugar
    1/2 c  Canola oil
      1 c  Boiling water
  1 1/2 c  Wholewheat flour
    1/2 c  Unsweetened cocoa powder
      1 ts Cinnamon
  1 1/2 ts Baking powder
    1/2 ts Salt
 
  Pre-heat oven to 350F.
  
  In a large bowl, combine carrots, sugar & oil.  Pour water over the
  mixture.  In a separate bowl, combine the rest of the ingredients.  Add to
  the carrot mixture & mix well.
  
  Pour into a non-stick or lightly oiled 8" square pan.  Bake for 35 minutes.
  
  VT, April, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Hazelnut Brandy Torte with Biscotti
 Categories: Chocolate, Cakes
   Servings:  6
 
     11 oz Semisweet baking chocolate
    1/2 lb Butter, room temp
      2    Eggs
    1/3 c  Sugar
      3 tb Brandy
      7 oz PEAK FREEN SWEET-MEAL
           -BISCUITS", coarsely
           -broken
    1/2 c  Whole toasted hazelnuts
 
  In top of double boiler melt chocolate and butter together.  In large bowl,
  with electric mixer, beat eggs and sugar at high speed until lemon colored.
  
  Add the chocolate/butter mixture and beat at medium speed until the butter
  is completely mixed in. Add the brandy & mix throughly. Pour the mixture
  over the biscuits.
  
  Mix well.  Line a 9" cake pan with plastic wrap.  Pour in the mixture and
  cover with plastic wrap. Freeze until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mint Middles
 Categories: Chocolate, Cakes
   Servings:  6
 
    350    F oven
      1    Box Yellow Cake Mix
      1    Stick margarine or butter,
           -melted
 
  CHOCOLATE MINT MIDDLES
  
  Trader Joe's chocolate mint UFOs, or similar chocolate wafers 1 egg
  
  Melt butter in microwave, stir it, make sure it's not too hot. Stir in egg
  thoroughly, add to cake mix, stir up into a cookie dough. All dry
  ingredients should be moistened.
  
  At this point you can use it or wrap it airtight and store in fridge up to
  a couple of weeks.
  
  Scoop about a heaping teaspoon full and mould it around a chocolate mint
  wafer.  If you have a gem pan (shallow muffin tin), put them into the
  depressions.  Bake at 350 degrees, check after 9 minutes. ("Cook at
  moderate heat until done.")
  
  Cool completely in pan, remove with plastic fork.  Will make more than 4
  dozen.  --Jocelyn "Mom" Baden, Costa Mesa CA
  
  [I haven't tried this yet myself; when I went down to TJ's they were out of
  the chocolate mint UFOs, and we don't keep cake mix in the house. Mom
  vouches for it as a great treat to keep on hand for cooking in the
  toaster-oven; the gem pan holds 6 cookies and fits neatly on the rack.]
  
  ["Similar chocolate wafers" should be about the same size as a Hersheys
  Kiss, but flatter.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Delight Cake
 Categories: Cakes
   Servings:  8
 
 
   ea Chocolate Pudding, Cook type   ea Chocolate cake mix
   ea chocolate chips, small bag Prepare pudding. Empty cake mix into
  a bowl.  Add ONLY the prepared pudding. Stir the mixture. It's gooey. Put
  in prepared 9x13 pan. Sprinkle with chocolate chips. Cool and cut in pan.
  
  Can also use yellow cake mix and butterscotchchips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Red Beet Cake
 Categories: Cakes
   Servings: 10
 
  2 1/2 c  Beets, mashed, cooked
      6    Eggs
    3/4 c  Cocoa
      1 ts Vanilla
  2 1/2 c  Oil
  3 3/4 c  Flour, sifted
  3 3/4 c  Sugar
      1 ts Salt
      1 tb Baking soda
    1/4 lb Margarine, softened
      4 oz Cream cheese, softened
      1    Powdered sugar, sifted
    1/2 c  Cocoa
      1 ts Vanilla
 
  Mix beets and eggs.  In separate bowl. combine cocoa, vanilla and oil. Mix
  well.  Add the sifted flour, sugar, salt and baking soda.  Add to beet
  mixture.  Mix well in larger bowl.  Divide batter between two 9x13 pans,
  greased and floured.  Bake at 350 for 35 to 40 minutes.  Cool, frost in
  pans or cool 10 minutes after removal from pans. FROSTING: Combine all
  ingredients, except milk, in a large bowl.  Beat until spreadable. Add
  milk, a little at a time, to give spreading consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sour Cream Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
  1 3/4 c  Unbleached All-Purpose Flour
  1 3/4 c  Sugar
    3/4 c  Cocoa
  1 1/2 ts Baking Soda
      1 ts Salt
    2/3 c  Butter Or Margarine;
           -Softened
      2 c  Dairy Sour Cream
      2 lg Eggs
      1 ts Vanilla Extract

MMMMM-----------------------------FROSTING----------------------------------
      3 tb Butter Or Margarine
    1/3 c  Cocoa
  1 1/2 c  Confectioners' Sugar
      2 tb Milk; (Up To 3 Tb Maybe
           -Needed)
    1/2 ts Vanilla Extract
 
  Preheat the oven to 350 Degrees F.  Grease and flour a 13 X 9 X 2-Inch
  baking pan.  In a large mixer bowl, combine the flour, sugar, cocoa, baking
  soda and salt, blending well.  Blend in the butter, sour cream, eggs and
  vanilla.  Beat for 3 minutes on medium speed.  Pour the batter into the
  prepared pans and bake for 40 to 45 minutes or until a wooden pick,
  inserted in the center, comes out clean.  Cool in the pan on a wire rack.
  When cold, frost the Fudge Frosting.
  
  FUDGE FROSTING:
  
  In a small saucepan over low heat, melt the butter.  Add the cocoa and
  cook, stirring constantly, until the mixture begins to boil.  Pour the
  mixture into a small mixer bowl and allow to cool completely.  Add the
  confectioners' sugar to the cocoa mixture alternately with the milk then
  beating to a spreading consistency.  Blend in the vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Fudge Batter Pudding
 Categories: Cakes
   Servings:  2
 
    1/3 c  Unbleached Flour
      3 tb Unsweetened Cocoa
    1/4 ts Baking Powder
    1/4 ts Salt
    1/3 c  Sugar
      2 ts Butter Or Margarine, Melted
    1/4 ts Vanilla
      3 tb Milk
      3 tb Chopped Pecans Or Walnuts
    1/2 c  Boiling Water
           Confectioners' Sugar
           Vanilla Ice Cream
 
  ** CHOCOLATE-FUDGE BATTER PUDDING SERVES 2 **
  
  Blend together, the flour, 1 Tbls of the cocoa, the baking powder and the
  salt; set aside.  Mix half the sugar, the butter and the vanilla in a bowl.
  Combine the flour mixture with the sugar mixture alternately with the milk,
  blending well after each addition.  Stir in the nuts.
  
  Preheat the oven to 350 degrees F.
  
  Combine the remaining sugar, cocoa and boiling water in a small tart pan or
  shallow baking dish about 4 or 5 inches in diameter.  Drop the batter by
  tablespoonfuls on to the hot mixture.  Do not stir; the batter will bake
  while the sauce remains liquid.  Bake for about 30 to 40 minutes, until the
  top is crusty.  Sprinkle with confectioners' sugar.  Spoon out the cake
  while it is still warm. Cover it with the sauce from underneath and top
  with a dab of vanilla ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Butter Cake
 Categories: Cakes
   Servings:  1
 
      8 oz Butter or Margarine
      2 c  Sugar
      4    Eggs, separated
  2 2/3 c  Sifted Cake Flour
      2 ts Baking Powder
    1/2 ts Salt
      1 c  Milk
      2 ts Vanilla
      5 oz German Sweet Chocolate Bars
 
  Cream butter and sugar together. Add yolks one at a time, beating well
  after each addition. Add sifted dry ingredients, alternating with milk and
  vanilla. Add in thirds, beating until smooth after each addition. Grate
  chocolate coarsly, reserving 1/3 cup for the topping. Beat whites until
  stiff and fold into batter, add remaining chocolate to batter and mix. Pour
  in a greased and floured 9x13 pan. Sprinkle the top with the 1/3 cup of
  grated chocolate. Bake in a preheated 350oF oven for 40 minutes.
  
  Source: "The Yankee Kitchen" 03-18-93 (#2) [Bea Roe]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Supreme Cake
 Categories: Cakes
   Servings:  1
 
MMMMM-------------------------------CAKE------------------------------------
    1/2 c  Butter
  1 1/2 c  Sugar
      4    Egg Yolks
      1 ts Vanilla
      2 oz Unsweetened Chocolate
      5 tb Water
  1 3/4 c  Flour
      2 ts Baking Powder
    1/2 c  Milk
      4    Egg Whites

MMMMM--------------------------CUSTER FILLING-------------------------------
    1/2 c  Sugar
    1/4 c  Flour
    1/4 ts Salt
  1 1/2 c  Milk
      2    Eggs, slightly beaten
      1 ts Vanilla

MMMMM-----------------------------FROSTING----------------------------------
    1/2 c  Butter
      1 lb Confectioners Sugar
      1    Egg
      3 oz Unsweetened Chocolate,
           -melted and cooled
      1 ts Vanilla
    1/8 ts Salt
      1 tb Milk
 
  *** Cake ***
  
  Cream the butter and sugar until fluffy. Add the yolks and vanilla, beat
  well. Heat chocolate and water, stir until smooth. Add to the cream
  mixture. Sift dry ingredients and to the cream mixture alternately with the
  milk, beginning and ending with dry ingredients. Beat whites until stiff,
  fold in batter. Place in a greased and floured 10-inch round pan. Bake in a
  preheated 350oF oven for 30-35 minutes, until test done. When cake is
  cooled, cut carefully into 3 layers.
  
  *** Filling ***
  
  Combine flour, sugar and salt. Gradually stir in the milk and cook over
  medium heat stirring constantly until thickened. Cook 2 more minutes. Stir
  a little of the hot mixture into the egg yolks and return to pan and cook 1
  minute more. DO NOT BOIL. Add vanilla and cool completely. Spread between
  the layers.
  
  *** Chocolate Butter Cream Frosting ***
  
  Cream the butter and add 1/3 of the sugar, beat well. Add all remaining
  ingredients except the sugar, beat until smooth. Gradually add remaining
  sugar and beat until smooth. Spread on tope and sides of the cake.
  Refrigerate until ready to serve.
  
  Source: "The Yankee Kitchen" 03-17-93 (#2) [Carmella]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Apple Snack Cake
 Categories: Cakes
   Servings: 15
 
      3    Eggs
      1 c  Vegetable oil
    1/2 c  Apple juice
      2 ts Vanilla
      3 c  All-purpose flour; unsifted
  1 3/4 c  Sugar
    1/2 c  Cocoa
      1 ts Baking soda
    3/4 ts Salt
    1/2 ts Cinnamon; ground
      3 c  Apples; diced, peeled, tart
    3/4    -chopped
           Confectioners sugar or whipp
           -d topping
 
  Grease well and flour 13 x 9 x 2" pan; set aside. Beat eggs slightly in
  large mixing bowl; add oil, apple juice and vanilla. Combine flour, sugar,
  cocoa, baking soda, salt and cinnamon; stir into batter until smooth. Add
  apples and nuts; stir until thoroughly blended. Pour into prepared pan.
  Bake @ 350 degrees for 40 to 45 minutes or until cake tester inserted in
  center comes out clean. Cool in pan or on wire rack. Serve sprinkled with
  confectioners' sugar or with dollops of whipped topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Banana Snack Cake
 Categories: Cakes
   Servings:  6
 
  1 2/3 c  All-purpose flour
      1 c  Light brown sugar; packed
    1/4 c  Hershey's cocoa
      1 ts Baking soda
    1/4 ts Salt
    1/2 c  Water
    1/3 c  Vegetable oil
      1 ts Vinegar
    3/4 c  Vanilla extract
    1/2 c  Hershey's semi-sweet chocola
           -e chips
    1/2 c  Banana; (1 medium) ripe
 
  Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x2". In small
  mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water,
  oil, vinegar and vanilla. Stir in mashed ripe banana; beat until smooth.
  Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40
  minutes or until wooden toothpick inserted in center comes out clean. Cool
  in pan on wire rack. Cut intosquares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Board Game Cake
 Categories: Cakes
   Servings: 10
 
    1/2 c  Margarine
    1/2 ts Vanilla
  2 1/2 c  Flour
  1 1/2 c  Sugar
      1 ts Baking soda
    3/4 c  Sour cream
    1/2 ts Salt
      1 c  Milk
      2    Eggs
      3 oz Unsweetened chocolate, melte
           -
           Creamy rum frosting; recipe
 
  Beat margarine and sugar until fluffy. Blend in sour cream, eggs, chocolate
  and vanilla. Add combined dry ingredients alternately with milk, mixing
  well after each addition. Pour into greased and floured 13 x 9" baking pan.
  Bake @ 350 degrees, 40 to 45 minutes or until wooden toothpick inserted in
  center comes out clean. Cool. Frost with Creamy Rum Frosting. Decorate as
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Praline Layer Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Butter or margarine
    1/4 c  Whipping cream
      1 c  Brown sugar; firmly packed
    3/4 c  Pecans; coarsely chopped
      1    Pillsbury plus devil's food
           -ake mix; pkg
  1 1/4 c  Water
    1/3 c  Oil
      3    Eggs
  1 3/4 c  Whipping cream
    1/4 c  Powdered sugar
    1/4 ts Vanilla
           Pecans; whole, if desired
           Chocolate curls, if desired
 
  Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup
  whipping cream and brown sugar. Cook over low heat, just until butter is
  melted, stirring occasionally. Pour into 2 - 8 or 9" round cake pans;
  sprinkle evenly with chopped pecans. In large bowl, combine cake mix,
  water, oil and eggs at low speed until moistened; beat 2 minutes at highest
  speed. Carefully, spoon batter over pecan mixture. Bake @ 325 degrees 35 to
  45 minutes or until cake springs back when touched lightly in center. Cool
  5 minutes. Remove from pans. Cool completely. In small bowl, beat 1 3/4
  cups whipping cream until soft peaks form. Blend in powdered sugar and
  vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on
  serving plate, praline side up. Spread with 1/2 of whipped cream. Top with
  second layer, praline side up; spread top with remaining whipping cream.
  Garnish with whole pecans and chocolate curls, if desired. Store in
  refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake with Surprise Filling
 Categories: Cakes, Chocolate
   Servings: 30
 
      2 c  Sugar
      1    Stick margarine [see PS at
           -end]
      6 tb Cocoa
      3    Eggs, separated
      1 c  Buttermilk*
  2 1/2 c  Flour
  1 1/2 ts Vanilla
    1/2 c  Hot water
  1 1/2 ts Baking soda
 
  * (1 cup milk+1 tsp vinegar mixed together may be substituted here)
  
  1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add
  buttermilk and flour. 3- Beat egg whites, add vanilla and blend into
  mixture. 4 a Pour into a greased and floured 13x9-inch baking pan -OR- 4 b
  Pour into two 8" or 9" diamter cake pans lined with wax paper.
  
  SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1
  dash salt 0.5 c semi-sweet chocolate chips
  
  1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3-
  Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40
  minutes. Cake is done when it leaves side of the pan.
  
  To make cupcakes, fill paper baking cups 2/3 full with batter,  then drop 1
  teaspoon Surprise Filling on top of each.  Bake at 350 F  for 25-30
  minutes.  Makes 30-32 cupcakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mayonnasie Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Baking coco powder
      2 c  Flour
  1 1/2 c  Sugar
      1 ts Baking soda
           Sift togeather 3 times.
           Stir in by hand only until
           -evenly
           Mixed:
      1 c  Mayonnaise
      1 c  BOILING water
      1 ts Vanilla
 
  CHOCOLATE MAYONNASIE CAKE **
  
  Pour into 2 9-inch cake pans. Bake at 325 for 45-50 minutes. Frost or
  sprinkle with powder sugar. You can also add chopped nuts, rasins and
  chocolate chip to give it a interesting flavor. |-)
  
  From one of the head kooks at Rhinoceros Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Truffles
 Categories: Cakes
   Servings:  1
 
      1    Bitter chocolate glaze
      2 tb Rum
    1/2 c  Dark cocoa, sifted
 
  Servings: 1
  
  Cook bitter chocolate glaze until very thick.  Cool  Add rum. Refrigerate
  until very cold and firm.  Roll into 3/4 inch balls.  Roll balls in cocoa.
  Refrigerate or freeze.
  
  From "The Art of Fine Baking" by Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chocolate Chip Cake    (Plain Jane)
 Categories: Cakes
   Servings:  8
 
      1 pk Devil's Food Cake Mix
           -(Duncan Hines)
      1 pk Pudding, Instant - Chocolate
           -(4 oz)
      4    Egg
    3/4 c  Oil
    1/2 c  Water, warm
    1/2 pt Sour cream
     12 oz Chocolate Chips
           Confectioner's Sugar
 
  Calories     per serving:             Number of Servings:   8 Fat grams per
  serving:              Approx. Cook Time: 1:00 Cholesterol per serving:
  Marks:   E
  
  *DIRECTIONS*
  
  Preheat oven to 350 degrees. Stir together first six ingredients. Add the
  chips at the last moment so they won't get too crushed. Pour batter into a
  greased and floured bundt pan.  Bake at 350 degrees for about 60 minutes or
  until a toothpick comes out clean.  Cool and sprinkle top with
  confectioner's sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Quick Cake
 Categories: Cakes
   Servings: 12
 
      1 c  Flour
      1 c  Sugar
      1 ts Baking Powder
    1/2 c  Butter
     16 oz Chocolate Syrup
      1 ts Vanilla
      4    Egg
 
  Calories     per serving:             Number of Servings:  12 Fat grams per
  serving:              Approx. Cook Time: 0:45 Cholesterol per serving:
  Marks:   E
  
  *DIRECTIONS*
  
  Preheat oven to 350 degrees. In a large bowl, mix all ingredients at low
  until dry ingredients are moistened and then at medium until smooth. Pour
  batter into 2 well-greased, 8-inch round layer cake pans or one 9- x
  13-inch pan. Bake for 25 minutes for layers or 30 minutes for large cake or
  until toothpick inserted near center comes out clean. When cool, frost with
  desired frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake with Mayonaisse
 Categories: Cakes
   Servings:  6
 
      1 c  White sugar
      2    Eggs
    1/2 c  Cold water
  1 1/2 c  Sifted flour
      1 ts Vanilla
      1 ts Baking soda
    1/2 c  Butter or margarine
      4 tb Cocoa
    3/4 c  Mayonaisse
 
  Chocolate Cake with Mayonaisse
  
  few grains salt Cream butter and sugar. Add eggs and beat well. Add flour,
  cocoa, and beat 3 minutes.  Add soda and water. Stir in mayonaisse,
  vanilla, and salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Coffee Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Milk
    1/2 c  Butter or margarine
    1/3 c  Sugar
      1 ts Salt
      2 pk Active dry yeast
  3 1/3 c  Siften a-p flour
      3    Eggs
    1/2 c  Chocolate chips
 
  Cake part:
  
  Generously grease a 10-inch tube pan; set aside. Measure milk and butter
  into saucepan; heat until warm. Meanwhile mix sugar, salt, yeast, and 1 cup
  flour. Add liquid to dry ingredients. Beat for 2 minutes at medium speed of
  elec. mixer, scraping bowl occasionally. Add 1 cup of flour and eggs. Beat
  on high speed for 2 minutes, scraping bowl occasionally. Stir in remaining
  1 1/2 cups of flour and chocolate chips. Turn dough into prepared pan;
  sprinkle with coffee topping (recipe below). Cover pan and let dough rise
  in a warm place until doubled, approximately 1 hour. Bake in 400 oven for
  35 to 40 minutes or until done. Turn out of pan immediately.
  
  Coffee topping:
  
  1/2 cup siften flour 1/2 cup sugar 1/2 cup butter or margarine 1/2 cup
  chopped walnuts (optional) 1/3 cup chocolate chips 1 tsp instant coffee 1
  tsp vanilla
  
  Combine flour, sugar, and butter. Rub together with the fingers, to make
  coarse crumbs. Add and blend in the nuts, chocolate chips, instant coffee,
  and vanilla.
  
  Recipe from Hayden Flour Mills of Tempe, AZ, 1978.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Almond Pound Cake
 Categories: Cakes
   Servings: 16
 
    1/2 c  Finely chopped almonds
  1 1/2 c  Sugar
      4 oz Butter, melted
      4    Eggs
      4 oz Bitter chocolate, melted
  1 1/2 ts Almond extract
      2 c  Flour
      1 c  Corn meal
      1 ts Salt (optional)
    1/2 ts Baking powder
      1 c  Milk
 
  Chocolate Almond Pound Cake
  
  This recipe came from the echo in my early days on it.  I didn't record who
  posted it.
  
  Preheat oven to 350 degrees.  Generously grease a 12 c bundt pan.  Coat
  sides with almonds.
  
  In a large bowl, beat sugar and butter until light and fluffy.  Add eggs,
  one at a time, mixing well after each egg. Stir in chocolate and almond
  extract.
  
  Combine flour, corn meal, salt and baking powder.  Add alternately with
  milk to chocolate mixture, mixing at low speed until well blended. Spoon
  into pan.
  
  Bake 50-60 minutes.  Cool 10 minutes.  remove from pan and cool on rack.
  
  Serves 16
  
  *Ellen*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mint Truffle Cake
 Categories: Cakes
   Servings:  8
 
     12 oz Semisweet chocolate, cut up
    1/2 c  Unslated butter
      1 c  Sugar
      2    Egg yolks
    1/8 ts Mint extract
      6    Egg whites
 
  Chocolate Mint Truffle Cake
  
  powdered sugar Bourbon Creme Anglaise (recipe follows)
  
  Melt chocolate and butter in double boiler over low heat until chocolate
  melts in small bowl. Whisk together sugar, egg yolks, and mint extract
  until light lemon color. Add to chocolate mixture. Stir until smooth. Whip
  egg whites to soft peaks. Gently fold egg whites into chocolate mixture.
  Pour mixture into buttered 9-in springform pan. Bake at 400 degrees 25
  minutes.  Cool completely, then remove from pan. Dust with powdered sugar.
  To serve, place small amount of Bourbon Creme Anglaise on dessert plates.
  Slice cake in 8 wedges and place each slice on top of sauce. Garnish with
  mint sprigs if desired. Serves 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Truffle Cake
 Categories: Cakes
   Servings:  6
 
     16 oz Semi-sweet chocolate
    1/2 c  Sweet butter
  1 1/2 ts Flour
  1 1/2 ts Sugar
      1 ts Hot water
      4    Eggs, separated
 
  Chocolate Truffle Cake
  
  Oil bottom of 8 or 9-inch springform pan.  Melt chocolate and butter ( I
  did this in a saucepan, although the original recipe calls for it being
  done in a 200-degree oven.). Add flour, sugar, and water; blend well. Add
  egg yolks one at a time, beating well after each addition. In a separate
  bowl ( a metal one!) beat egg whites until stiff. Fold gently into
  chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle
  of 425 degree oven (I found that in the 9-inch pan, I needed to extend this
  to 25 minutes for it to be completely cooked.). Let cake cool completely.
  Sift or sprinkle powdered sugar over top of cooled cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Lard Cake
 Categories: Cakes
   Servings:  6
 
      2    Eggs--seperated
    1/2 c  Sugar
    1/3 c  Lard
  1 3/4 c  Sifted cake flour
      1 c  Sugar
    3/4 ts Baking powder
      1 ts Salt
      1 c  PLUS 2 tblspns buttermilk
      2    Sqares unsweetened
           -chocolate--melted
 
  Chocolate Lard Cake
  
  Glossy Fudge Frosting (To Follow)
  
  Beat egg whites till frothy. Gradually beat in 1/2 cup sugar. Continue
  beating till very stiff and glossy.  In another bowl, stir lard to  soften.
  Add sifted dry ingredients and 3/4 cup buttermilk. Stir to moisten dry
  ingredients; then beat 1 minute, medium speed on mixer. Scrape sides and
  bottom of bowl constantly.  Add remaining buttermilk, egg yolks and melted
  chocolate. Beat 1 minute, scraping bowl constantly.  Fold in egg whites.
  Pour into 2 greased and floured 8-inch round layer cake pans or a 13 X 9 X
  2 inch pan. Bake in moderate oven at 350 F. for 30 to 35 minutes. Cool on
  rack 10 minutes. Remove from pans. Brush crumbs from cake while warm to
  faciliate frosting. Frost with Glossy Fudge Frosting.
  
  GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1 (6 oz.) pkg. semisweet
  chocolate pieces, 1/3 Basic sugar syrup (to Follow).
  
  Melt butter over hot (not boiling) water. Remove from heat before the water
  boils.  Add chocolate pieces to butter over hot water and stir until
  melted, blended and thick. Add Basic Sugar Syrup gradually, stirring after
  each adtion until blended. Mixture will become glossy and smooth. Remove
  from hot water and cool until of a spreading consistency. Spread thinly
  over cake. Apply quickly by pouring a small amount at a time on top of
  cake; as it runs down on sides, spread with spatula. Frost top of cake
  last.
  
  BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water.
  
  That;s it! You can refrigerate this syrup and keep it handy for frosting or
  to sweeten beverages.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Nutmeg Cakeroll
 Categories: Cakes
   Servings:  6
 
    1/2 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
      4    Eggs--seperated
    1/2 ts Vanilla extract
    1/2 c  Sugar--divided
           Confectioner's sugar
           Chocolate leaves (recipe
           -below)
           Chocolate Nutmeg Filling:
      1    Envelope unflavored gelatin
  1 1/4 c  Nestle Toll House Semi-sweet
           -chocolate morsels--reserved
           From 12 oz. pkg.
      1 ts Sugar
    1/2 ts Vanilla extract
    1/4 ts Nutmeg
      1    Egg yolk
    2/3 c  Heavy cream
 
  Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) Nestle Toll House
  Semi-sweet Chocolate Morsels--divided
  
  Cake:  Preheat oven to 375 F. Melt over hot (not boiling) water HALF CUP
  morsels; stir till smooth. Set aside.  Combine flour, baking powder and
  salt. Beat together egg yolks and vanilla till thick (5 minutes). Gradually
  add 1/4 cup sugar, beating till sugar dissolves. Gradually add melted
  morsels, beat well.  Beat egg whites till soft peaks form. Gradually add
  remaining 1/4 cup sugar; beat till stiff peaks form.  Fold in chocolate
  mixture. Sprinkle with flour mixture; fold in.
  
  Spread evenly in greased and floured 15 X 10 X 1-inch pan.  Bake at 375
  degrees for 12 to 15 minutes.  Loosen cake; invert onto towel sprinkled
  with confectioner's sugar. Roll up cake (with towel) starting from the
  short side. Cool. seam-side down. Unroll; spread evenly with filling. Roll
  up (without towel). Sprinkle with confectioner's sugar. Top with chocolate
  leaves.
  
  Chocolate Nutmeg Filling:  In blender container combine 3 tblspns cold
  water and the gelatin; let stand for 2 minutes.  Add ONE THIRD CUP boiling
  water. Cover; blend on high speed till gelatin dissolves. Add 1 1/4 cups
  morsels, sugar vanilla and nutmeg.  Cover; blend till smooth.  With the
  blender on LOW speed, add the egg yolk with cream. Add HALF CUP ice cubes
  (about 3); blend till mixture begins to thicken and ice cubes melt.
  Transfer to bowl; place in ice bath until mixture mounds (about 15
  minutes).
  
  Chocolate Leaves: Melt over hot (not boiling water), the remaining 1/4 cup
  morsels. With small spatula, coat underside of a dry mint leaf or silk leaf
  with chocolate.  Wipe off front of leaf. Place on waxed paper lined
  cookie-sheet; freeze till firm.  Peel leaf off chocolate leaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake with Yeast
 Categories: Cakes
   Servings:  6
 
      1 c  Butter
      2 c  Sugar
      3    Eggs separated
      3 oz Unsweetened chocolate,
           -melted
    1/2 pk Yeast
    1/4 c  Lukewarm water
      1 c  Milk
  2 3/4 c  Sifted cake flour
      1 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      3 tb Hot water
      1 ts Vanilla
 
  Preheat oven to 350.  Grease and flour 2 9" round pans.
  
  Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve baking
  powder in 3 Tablespoons hot water. Sift flour, baking powder and salt.
  
  Cream butter and sugar.  Add yolks, chocolate and yeast.  Mix well. Add
  flour mixture alternately with milk.  Add baking soda mixture and vanilla.
  Beat until smooth.  Fold in stiffly beaten egg whites.
  
  Pour into prepared pans.  Bake for 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Web Cupcake
 Categories: Cakes
   Servings:  3
 
      2 c  All-purpose flour
      2 c  Sugar
    3/4 c  Cocoa
    3/4 c  Butter flavor shortening
    3/4 c  Buttermilk or sour milk
    3/4 c  Water
      1 ts Baking soda
      1 ts Salt
    1/2 ts Vanilla extract
    1/2 ts Baking powder
      2    Eggs
 
  Chocolate Web Cupcake
  
  Peanut Butter Frosting (recipe follows) Chocolate Glaze (recipe follows)
  
  Heat oven to 350 degrees.  Line muffin pans with paper baking cups.  In
  large mixer bowl, combine all ingredients except frosting and glaze; beat
  on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat
  on high speed 3 minutes, scraping bowl occasionally. Spoon batter into
  baking cups, filling 1/2 full.
  
  Bake 20 minutes or until wooden pick inserted in center comes out clean.
  Remove from pans to wire rack; cool completely.  Frost with Peanut Butter
  Frosting.  Garnish with Chocolate Glaze, forming a spider web design, if
  desired.  Makes about 3 dozen cupcakes.
  ****************----------------3From:  Ja cornstarch, and salt. Gradually
  stir in milk.  Cook and stir till 350 thickened and bubbly. Reduce heat;
  cook and stir 2 minutes more. Remove
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Caramel Fudge Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
      2 c  Cake flour
      2 ts Baking soda
    1/2 ts Salt
    1/2 c  Butter or margarine (1 cube)
      2 c  Granulated sugar
      3    Lg. eggs
  1 1/2 ts Vanilla
      3 oz Unsweetened chocolate,
           -melted and cooled (see
           -note)
      1 c  Dairy sour cream
      1 c  Boiling water
           FILLING:
    1/2 c  Butter or margarine (1 cube)
      1    12 oz package caramels,
           -unwrapped
      1 cn Sweetened condensed milk
           -(not evaporated)
 
  Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
  aside. Sift together the cake flour, baking soda and salt and set aside.
  
  Beat the butter and sugar together in a large mixing bowl. Blend in the
  eggs and beat until light and fluffy. Stir in the vanilla and melted
  chocolate. Alternately add the dry ingredients and the sour cream to the
  butter mixture. Beat well after each addition. Stir in boiling water.
  
  (Batter will be thin) Divide cake batter in half. Pour one half into the
  prepared cake pan. Bake 10 - 12 minutes, or until firm to the touch, and
  remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels,
  and condensed milk in a sauce pan and melt over low heat, stirring often.
  
  Remove from the stove and pour the mixture over the baked half of the cake.
  
  Pour the remaining cake batter over the caramel mixture and return to the
  oven. Bake for 15 - 20 minutes or until firm to the touch. When cool, serve
  with ice cream, whipped cream or frost with your favorite chocolate
  frosting.
  
  NOTE: melt chocolate in double boiler over simmer (not boiling water)
  
  Makes 12 servings.
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake Ala Florence
 Categories: Cakes, Chocolate
   Servings:  6
 
    1/2 c  Butter
  1 3/4 c  Sifted cake flour
      2    Whole eggs
  1 1/2 c  Sugar
      3 oz Unsweetened chocolate,
           -shaved
    1/2 ts Baking powder
    3/4 ts Baking soda
    3/4 ts Salt
    3/4 c  Boiling water
    1/3 c  Buttermilk
      1 ts Vanilla
 
  Preheat oven 350 F.  Grease and flour 9x9x2 pan.
  
  Place chocolate in hot water.  Stir until melted.  Cool
  
  Sift dry ingredients into mixing bowl.  Drop on soft butter. Beat 2 minutes
  at low speed.  Add all other ingredients and beat for 2 minutes at low
  speed.
  
  Pour into prepared pan.  Bake 30-35 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Intemperance
 Categories: Chocolate, Cakes
   Servings:  6
 
  1 1/2    Pounds, semisweet chocolate
      3    Eggs, seperated
    1/2 c  Strong coffee
    1/2 c  Tia Maria
      2 tb Sugar
    1/2 c  Heavy cream
           Cake:
     23 oz Brownie mix
      2 tb Water
      3    Eggs
           Glaze:
      8 oz Semisweet chocolate chips
    1/3 c  Water
 
  Serves: 8 to 10
  
  This mousse-filled, chocolate-swathed mold is an embarrassment of riches.
  When served to chocolate lovers, the only sound in the room will be faint
  moans of pure, unadulterated decadent pleasure.
  
  Filling:
  
  Melt chocolate with coffee on top of a double boiler.  When chocolate is
  completely melted, remove pan from heat.  Beat egg yolks until pale yellow
  and stir into chocolate.  Gradually stir in Tia Maria. Cool mixture.
  
  In a seperate bowl, beat egg whites, gradually adding sugar until whites
  are stiff. Whip cream. Gently fold whipped cream into cooled chocolate
  mixture and then fold in egg whites.
  
  Preheat oven to 350.  Beat ingredients together at medium speed of electric
  mixer until batter is smooth.  Grease an 11-by-15 inch jellyroll pan.  Line
  it with waxed paper.  Grease and lightly flower paper, shaking off any
  excess flower.  Spread batter evenly in jellyroll pan.  Bake for 10 to 12
  minutes or until cake tests done.  Turn cake onto a rack and peel off
  paper. Lightly oil a 2-quart charlotte mold and line with cooled cake. Cut
  rounds of cake to fit both top and bottom of mold, and a strip for sides.
  Place smaller round in bottom of mold. (you will probably have to piece one
  section of side to cover completely,  but don't worry; any patchwork will
  be hidden by chocolate glaze.) Fit larger round of cake on top of mold.
  Chill for 3 or 4 hours or until firm. Unmold and cover with glaze.
  
  Melt chocolate in water and stir until smooth.  Spread over top of
  mousse-cake and drizzle down sides.  Chill again.  Serve in slender slices
  ~- its indecently opulent.
  
  Hints: Melt chocolate in microwave. Its much faster. Instructions are on
  the chocolate package.
  
  A souffle dish makes a good replacement for the Charlotte mold.
  
  Source:The Best of Bon Appetit (1979) Shared by: Bill Calvin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Indulgence
 Categories: Cakes
   Servings:  6
 
           Jim Vorheis
     16 oz Semisweet chocolate
    3/4 c  Butter
    3/4 c  Powdered sugar
      1 tb All-purpose flour
      4 lg Egg yolks
  1 1/2 ts Vanilla
      4 lg Egg whites, room temperature
      1 c  Sour cream
 
  In large saucepan, melt chocolate and butter together, then gradually add
  sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at
  a time, mixing well after each. Stir in vanilla. Beat egg whites until
  stiff peaks form and fold into chocolate mixture. Pour all but 1 cup of
  mixture into buttered 8x8-inch pan. Add 1 cup sour cream to reserved 1 cup
  batter and spread evenly over top of mixture in pan.  Bake at 375 F for 25
  minutes.  The center will not look done or set. Cool completely, cover and
  refrigerate for 4-6 hours.  Cut into 1 1/2 inch squares with a hot knife.
  Individual pieces can be wrapped and frozen.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Raisin Snacking Cake
 Categories: Cakes, Snacks, Chocolate
   Servings: 12
 
    3/4 c  Raisins
      1 c  Water
  1 1/4 c  Granulated Sugar
    2/3 c  Vegetable Oil
      1 lg Egg, Slightly Beaten
  1 3/4 c  Unbleached All Purpose Flour
    1/3 c  Cocoa
      1 ts Baking Soda
    1/2 ts Salt
    1/4 ts Ground Cinnamon
    1/2 c  Chopped Nuts

MMMMM-----------------------------GARNISH----------------------------------
           Confectioners' Sugar
 
  Preheat the oven to 350 degrees F.  Grease and flour a 13 X 9 X 2-inch
  baking pan.  In a medium saucepan, bring the raisins and water to a boil
  and simmer for 1 minute.  Remove from the heat and cool slightly.  Stir in
  the granulated sugar and oil.  Add the egg.  Combine the flour, cocoa,
  baking soda, salt and cinnamon, then stir the mixture into the raisin
  mixture, blending well.  Stir in the nuts.  Pour the batter into the
  prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted
  in the center comes out clean.  Place on a wire rack to cool in the pan.
  When cool, sprinkle with the confectioners' sugar.  If you like a design,
  use a paper table doily as a stencil when sprinkling the sugar over the
  cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Velvet
 Categories: Cakes
   Servings: 15
 
  2 1/4 c  Unsifted flour
      1 ts Baking soda
    1/4 ts Baking powder
  1 1/2 c  Sugar
      3    Eggs
      1 ts Vanilla
      1 c  Hellmann's Real Mayonnaise
      4    Squares (1 oz. each) Baker's
           -Unsweetened Chocolate,
           -melted
  1 1/3 c  Water
 
  Crunchy Coconut Topping (below)
  
  Grease and flour a 13" x 9" x 2" baking pan.  In bowl stir first 3
  ingredients; set aside.  In large bowl with mixer at high speed beat next 3
  ingredients for 3 min. or until fluffy.  Reduce speed to low; beat in real
  mayonnaise and chocolate.  At low speed add flour mixture in 4 additions
  alternately with water, beating just until blended after each addition.
  Pour into pan.  Bake in 350 oven 45 min. or until tester comes out clean.
  Cool completely in pan.  Serves 15
  
  Crunchy Coconut Topping:  In saucepan, stirring constantly, bring 3/4 cup
  firmly packed brown sugar and 1/4 cup margarine to boil over medium heat,
  boil 2 minutes.  Add 3 Tbsp. milk, 1-1/3 cups flaked coconut and 1/2 cup
  chopped walnuts.  Stirring constantly, boil 1 minute.  Spread on top of
  cake.  Broil 6" from heat 3 minutes or until golden brown.  Cool
  
  From: Hellmann's Ad Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mousse Cake (Part Two)
 Categories: Cakes, Toppings
   Servings:  1
 
MMMMM--------------------GANACHE ICING AND ASSEMBLY-------------------------

MMMMM--------------------FOR CHOCOLATE MOUSSE CAKE-------------------------
      1 c  Heavy cream
      8 oz Semisweet chocolate
           - Chopped coarse
      2 tb Orange flavored liqueur

MMMMM-----------------------------GARNISH----------------------------------
           Oranges; halved/sliced thin
           - into half rounds/about 14
           - slices
 
  FOR THE GANACHE: In a small saucepan bring the cream just to a simmer.
  Remove the pan from the heat, add the chocolate and let the mixture stand,
  covered, for 5 minutes. Stir in the liqueur and continue to stir the
  ganache until smooth and tepid. Strain through a fine sieve into a small
  pitcher or a bowl with a lip.
  
  ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in
  the center of it, then set one of the cake layers, bottom side up on the
  cardboard. Cover the cake with some of the mousse, smoothing it into an
  even layer, and top it with the remaining layer, bottom side up. Cover the
  top and the sides of the cake with the remaining mousse, smoothing it with
  a spatula, and chill the cake until it is cold. Set the cake on a rack over
  a jelly roll pan and pour the creme ganache over it, smoothing it with a
  spatula to completely cover the top and sides of the cake. Let the cake
  stand at room temperature for 10 minutes and scrape any excess chocolate
  glaze from the jelly roll pan back into the saucepan. Heat the excess
  ganache, stirring, until smooth, cool it to tepid, and pour it over the
  cake, smoothing it with a spatula over the top and sides of the cake. Chill
  the cake until the glaze is set. Transfer the reserved chocolate mixture to
  a pastry bag. Arrange orange slices, rounded sides up on the top of the
  cake, so that one end of the slice is toward the center and the other is
  toward the edge of the cake. Pipe the chocolate mixture along the base on
  each side of the orange slices. Arrange the remaining cream decoratively
  around the bottom edge of the cake. Let the cake stand at room temperature
  for at least 15 minutes before serving.
  
  From the databases of Barb Day Prodigy ID# GWHP32A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Fudge Icing
 Categories: Cakes, Toppings
   Servings:  6
 
      1 c  Minus 1 TBSP rich milk
           Remove from heat and stir in
           -until dissolved:
      2 c  Sugar
    1/8 ts Salt
      2 oz Grated chocolate
 
  This icing recipe is a candy recipe with milk added to make it into
  frosting.
  
  Bring to a boil in a large heavy pan: Bring t a boil and cook covered 2-3
  minutes until the steam washes down from the sides of the pan any crystals
  which may have formed. Uncover, redice heat and cook without stirring to
  soft-ball stage, 238 degrees. When nearing 238, there is a fine overall
  bubbling with, simultaneously, a coarser patter, as though the fine bubbled
  areas were being pulled down for quilting into the coarser ones. Remove
  from heat without jostling or stirring.  Cool the candy to 110.  You may
  hasten this process by placing the hot pan in a larger pan of cold water
  until the bottom of the pan has cooled.  Add: 2 4 TBSP butter Beat fudge
  partially.  Add: 1 tsp vanilla Then beat until it begins to lose its sheen.
  At this point the drip from the spoon, when you flip it over, holds its
  shape against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut
  meats Pour the fudge into a buttered pan. Cut into squares before it
  hardens. To use fudge for centers, beat until thick, knead and shape.
  
  For chocolate fudge icing, the book says to:
  
  Use in all: 1 c. milk Beat until the icing is of the right consistency to
  be spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sauerkraut Cake
 Categories: Cakes
   Servings:  8
 
    2/3 c  Sauerkraut; rinsed and well
           -rained
    1/4 c  Cocoa
    2/3 c  Water; hot, from tap
    1/3 c  Oil
      1    Egg
      2 ts Vanilla
      1 c  Sugar
      1 c  Flour
    1/2 ts Baking soda
    1/2 ts Baking powder
           Chocolate frosting recipe
 
  Grease sides of a 9" round glass or plastic cake pan. Line bottom with
  parchment or waxed paper; set aside. Using a knife, finely chop sauerkraut
  on cutting board. Transfer to a medium mixing bowl; set aside. In a small
  glass bowl, combine cocoa and 1/3 cup water. Microwave on high 1 minute or
  until slightly thickened. Add to sauerkraut along with oil, egg and
  vanilla. Stir in remaining 1/3 cup hot water and sugar. Beat in flour,
  baking soda and baking powder until well blended. Pour into prepared pan.
  Rotating pan twice during baking, microwave on 70 % (medium high) 7 to 9
  minutes or until cake test done. Let stand 5 minutes before turning onto
  serving plate. Frost as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Icebox Cake
 Categories: Cakes
   Servings:  6
 
      1 lb Cake
      1 pk Instant chocolate instant
           -pudding
      8 oz Cool Whip
 
  Slice pound cake into thin slices, maybe 1/4 in wide.  Place in either a
  pie plate or 13x9 in baking dish, then put half the pudding over it,
  spreading it evenly. Then the other half of the cake slices, and the rest
  of the pudding, then the Cool Whip. Refrigerate for an hour or two, and
  enjoy!
  
  I got the above recipe from Usenet. But I have heard this dessert before.
  If I were making it I would make a couple changes. Instead of regular
  sweeten pudding I would use the sugar free kind. You can use any flavor
  pudding or cake for that matter. And I would use the new Cool Whip Lite
  which has only 8 calories per serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Raspberry Cake
 Categories: Cakes, Alcohol, Chocolate
   Servings: 10
 
      1 pk Chocolate cake mix *
     12 oz Semisweet chocolate chips
    1/4 c  Chambord
    1/2 c  Seedless raspberry jam
      8 oz Sour cream
      2 tb Chopped pecans, toasted
 
  * butter recipe chocolate cake with pudding
  ~-------------------------------------------------------------------------
  Prepare cake mix according to package directions; stir in 1/2 chocolate
  chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake
  at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove
  from pans and cool completely. Brush tops of layers with Chambord. Place on
  cake layer on a plate; spread with jam and top with second layer. Melt
  remaining chocolate chips over low heat, stirring often. Remove from heat,
  gradually stir in sour cream. Spread on top and sides of cake, sprinkle top
  with toasted pecans Chill at least 2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Fudge Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
     10 oz Baker's semi-sweet chocolate
           -(do not substitute)
    1/2 c  Lightly salted butter
      6 lg Eggs, separated, at room
           -temperature
      1 c  Granulated sugar
      2    To 4 tsp creme de cacao,
           -Kahlua or dark rum
    1/2 ts Vanilla
           Butter and powdered cocoa
           -for the pan
           Frosting:
      1 c  Sour cream at room
           -temperature
     14 oz Baker's semi-sweet chocolate
           -(do not substitute)
 
  Cake:
  
  Place oven rack in lower third of the oven, and preheat oven to 375
  degrees. Butter an 8 inch springform pan, and coat with powdered cocoa.
  
  Melt chocolate and butter in a double boiler over hot, but *not boiling*,
  water. (don't rush this step, chocolate burns easily)
  
  Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of
  the granulated sugar.  Beat until yolk mixture is pale yellow and thick, 4
  to 6 minutes.  Add melted chocolate mixture to the yolk mixture.  Beat
  until completely smooth. Add vanilla and liquor of your choice. Beat until
  blended.
  
  Beat egg whites in mdm mixer bowl at high speed until soft peaks form.
  Gradually beat remaining 1/4 c granulated sugar into whites; continue
  beating until stiff but not dry peaks form. Fold whites *gently* but
  thoroughly into chocolate mixture.  Pour batter evenly into pan; smooth
  top.
  
  Bake 15 minutes.  Reduce oven to 350 degrees; bake another 15 minutes.
  Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1
  hour).  Turn off oven; prop open oven door and allow cake to remain in oven
  for 30 minutes.  Remove cake from oven and cover top with damp paper
  towelling; let stand 5 minutes.
  
  Remove towelling and cool cake completely.  Dome of cake will crack and
  collapse; this is normal - press top of cake down lightly to smooth top.
  Remove springform and transfer cake to serving platter.
  
  To make the frosting:
  
  Melt chocolate in double boiler over hot but not boiling water. Using a
  wooden spoon, mix in sour cream.  Pour over the cake. Let cool and harden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pound Cake
 Categories: Cakes
   Servings: 12
 
      3 c  Sifted all purpose flour
      1 tb Baking powder
    1/4 ts Salt
      1 c  Butter, softened
      3 c  Sugar
  1 1/2 tb Vanilla
      3    Eggs
      1 c  Unsweetened cocoa powder
  1 3/4 c  Milk
  1 1/2 c  Sifted powdered sugar
      5 ts Water (about)
      1 oz Unsweetened chocolate (1 sq)
    1/4 ts Vegetable shortening
 
  Sift flour, baking powder and salt together onto wax paper.
  
  Beat butter and sugar together in medium-size bowl until fluffy.  Add
  vanilla.  Add eggs one at a time, beating well after each addition.  Add
  cocoa.  Add milk alternately with sifted dry ingredients in 3 additions,
  beating well after each addition.  Pour ito greased and floured 10-inch
  Bundt pan. (12 cup).
  
  Bake in preheated moderate oven (350 degrees) for 1 hour and 20 minutes, or
  until cake tester inserted in center comes out clean.  Invert onto wire
  rack; cool.
  
  Drizzle Confectioners' Frosting over top.  Drizzle Allegretti Glaze over
  Confectioners' Frosting.  Garnish with green grapes dipped in
  Confectioners' Frosting, if you wish.
  
  CONFECTIONERS' FROSTING:  Blend 1 1/2 cups sifted powdered sugar with about
  5 teaspoons water until smooth and well blended.
  
  ALLEGRETTI GLAZE:  Melt 1 square unsweetened chocolate with 1/4 teaspoon
  vegetable shortening in top of double boiler over hot water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Buttermilk Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Butter
  1 1/2 c  Sugar
      1 ts Vanilla
      3    Eggs
           ADD AND MIX THOROUGHLY:
      2    Sq melted chocolate
           ADD ALTERNATELY WITH DRY
           -INGREDIENTS:
      1 c  Buttermilk
           WHISK DRY INGREDIENTS
           -TOGETHER:
      2 c  Sifted cake flour
      1 ts Baking soda
      1 ts Salt (scant)
 
  QUAN    MEAS    ING ** BLEND TOGETHER UNTIL LIGHT AND FLUFFY:
  
  *DIRECTIONS*
  
  Beat about 1 minute or until smooth.  Do not overbeat.  Pour batter into
  two 8" cake pans or two 9" cake pans that have been lightly greased and
  floured.  Bake in a preheated 350 degree oven for 30 - 35 minutes or until
  a toothpick inserted in the center comes out clean.  Frost and serve frugal
  slices.
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pudding Cake
 Categories: Cakes
   Servings:  1
 
MMMMM-------------------------------CAKE------------------------------------
    3/4 c  Sugar
      1 c  Flour
      2 ts Baking Powder
    1/8 ts Salt (opt)
      2 tb Butter or Margarine
      1 oz Unsweetened Chocolate -or-
      3 tb -Cocoa
    1/2 c  Milk
    1/2 ts Vanilla

MMMMM-----------------------------PUDDING----------------------------------
    1/2 c  Brown Sugar
      4 tb Cocoa
    1/2 c  Sugar
  1 1/2 c  Cold Water or Coffee
 
  Sift together the first 4 ingredients. Melt together over hot water the
  butter and chocolate. Add to flour mixture. Stir in the milk and vanilla.
  Pour in a buttered 9-inch baking dish. Mix the pudding ingredients together
  and pour over the top. Bake in a preheated 350oF oven for 40 minutes. Let
  stand until room temperature. Serve plain or with whipped cream or ice
  cream.
  
  Source: "The Yankee Kitchen" 03-15-93 (#3) [Dawn]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Decadence Cake
 Categories: Cakes
   Servings: 12
 
      6 oz Bittersweet chocolate
           -(OR Semisweet chocolate),
           - chopped
      2 oz Unsweetened chocolate
           - chopped
    1/3 c  Freshly brewed espresso
      1 c  Unsalted butter
      1 tb Vanilla extract
      6 lg Eggs; separated, room temp.
      1 c  Dark brown sugar; packed
    1/2 c  Sugar
    1/3 c  All-purpose flour, sifted
           Powdered sugar
 
  Position rack in center of oven and preheat to 350 F.  Butter
  10-inch-diameter springform pan with 2-inch-high sides.  Melt both
  chocolates with coffee and butter in heavy medium saucepan over medium-low
  heat, stirring until smooth.  Pour into large bowl.  Cool.  Mix in vanilla
  extract.
  
  Using electric mixer, beat yolks with both sugars in medium bowl until
  slowly dissolving ribbon forms when beaters are lifted.  Fold yolk mixture
  into chocolate mixture.  Fold in flour.
  
  Using electric mixer fitted with clean, dry beaters, beat whites in another
  large bowl until almost stiff.  Fold 1/4 of whites into chocolate mixture
  to lighten.  Gently fold in remaining whites.  Gently pour batter into
  prepared pan.  Bake until toothpick inserted in center comes out with moist
  crumbs still attached, about 45 minutes.  Transfer to rack and cool (cake
  will fall).  (Can be prepared 1 day ahead.  Cover cake in pan with plastic
  wrap and let stand at room temperature.)
  
  Run small knife around cake pan sides to loosen if necessary.  Release pan
  sides of cake.  Invert cake onto plate.  Place stencil or doily atop cake.
  Sift powdered sugar over.  Remove stencil from cake and serve.
  
  Source: Bon Appetit, April 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Cake
 Categories: Cakes
   Servings: 12
 
      2 tb Cinnamon
      1 c  Walnuts, chopped
    3/4 c  Chocolate chips
    1/2 c  Sugar
      4    Eggs
      1 pt Sour cream
      2 c  Brown sugar
  1 1/2 c  Salad oil
      1 ts Vanilla
      3 c  Graham crackers, crushed
  1 1/2 ts Baking powder
    1/2 ts Baking soda
 
  Combine cinnamon, walnuts, chips and white sugar; set aside.  Blend eggs,
  sour cream, brown sugar and salad oil until creamy; add vanilla. Combine
  cracker crumbs, baking powder and soda; stir into batter. Pour half the
  batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the
  cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining
  cinnamon/sugar mix. Bake at 350 degrees for 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sour Cream Cake
 Categories: Cakes
   Servings:  8
 
      7 tb Unsweetened Dutch process
           -cocoa *
    2/3 c  Sour cream
      2    Eggs
  1 1/2 ts Vanilla extract
  1 1/2 c  PLUS 1 tablespoon sifted
           -cake flour
      1 c  Sugar
    3/4 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
     14 tb Unsalted butter, softened
           * NOTE: Dutch process cocoa
           -is treated to remove some
           -of
           Its natural acidity and make
           -it a darker, more
           Mellow-flavored cocoa.
 
  Line the bottom of a greased and floured 8- to 9-cup cake pan with
  parchment or waxed paper.  Set aside Beat the cocoa, sour cream, and
  vanilla extract in a mwdium bowl until well blended. Mix the five dry
  ingredients in a large bowl at very low speed. Add the butter and half of
  the cocoa mixture; beat at low speed until the dry ingredients are
  moistened.  Beat at medium speed for 1 1/2 minutes to aerate and develop
  the cake's structure.  Gradually beat in the remaining cocoa mixture,
  one-half at a time, scraping down the sides of the bowl as necessary.
  Adjust oven rack to middle position and heat the oven to 350F. Pour the
  batter into the prepared pan and smooth the surface with a spatula. Bake
  until a cake tester inserted into the center comes out clean and the center
  springs back when touched, 30 to 40 minutes. Cool the cake in its pan on a
  wire rack for 10 minutes.  Run a knife around the edge of the cake to
  loosen it from the pan.  Remove the cake from the pan and place it, rounded
  side up, an a cake plate.  Cool cake completely. (Can wrap and store at
  room temperature up to 2 days, refrigerate up to 5 days, or freeze up to 2
  months.) To serve: (Bring cake to room temperature if necessary.) Cut into
  slices and serve.
  
  Makes 8 to 10 servings.
  
  [ COOKS magazine; October 1989 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake Florence
 Categories: Cakes
   Servings:  6
 
    500 ml Or 2 cups sifted cake flour
     10 ml Or 2 teaspoons baking powder
      1 ds Salt
    125 ml Or 1/2 cup butter
    500 ml Or 2 cups sugar
      4    Eggs, separated
      4    Squares unsweetened
           -chocolate, melted
      5 ml Or 1 teaspoon vanilla
    325 ml Or 1-1/3 cups milk
     60 ml Or 1/4 cup Tia Maria
 
  Chocolate Cake Florence
  
  Chopped Nuts
  
  Sift flour with baking powder and salt.  Cream butter; add 375 mL or 1-1/2
  cups of the sugar gradually and blend until light and fluffy.  Beat in egg
  yolks.  Add chocolate and vanilla.  Add flour alternately with milk, mixing
  well after each adition.  Beat egg whites until stiff but not dry;  add
  remaining sugar and fold into batter.  Turn into two 9-inch layer pans
  which have been buttered and floured. Bake in moderate oven 350 (180C) 35
  minutes. Cool. Pour 30 mL or 2 tbsp. Tia Maria over each layer and frost
  with Florence icing. Dust sides with chopped nuts.
  
  Florence Icing
  
  Melt 60 mL or 4 tablespoons butter in a saucepan; add 500 mL or 2 cups
  sugar and 125 mL or 1/2 cup milk. Bring to a boil stirring constantly then
  cook over low heat 10 minutes or until temperature reaches 236 F. or 115 C.
  Melt 2 squares unsweetened chocolate; add 125 mL or 1/2 cup Tia Maria. Stir
  into
  
  If icicing hardens before cake is frosted, soften with a little hot water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sponge Cake
 Categories: Cakes
   Servings:  6
 
      4 oz Bitter chocolate
      1 c  Milk (I used skim)
      4    Eggs, separated
  1 3/4 c  Sugar
      1 ts Vanilla
      1 c  Flour
      1 ts Baking powder
 
  Chocolate Sponge Cake
  
  Preheat oven to 350 degrees.  Line 2 9" pans with wax paper.  (I used a
  teflon Bundt pan.  It stuck, but with a little work, it came out just
  fine.)
  
  Melt chocolate in milk and allow to cool.  Beat egg yolks with sugar until
  light and fluffy.  Mix cooled chocolate mixture with egg mixture and add
  vanilla.  Sift flour and baking powder together and all all at once to
  batter. Beat until well mixed.  Beat egg whites until stiff and fold in.
  Bake 25 minutes (it took 45 minutes in a Bundt pan.)  Cool and frost with
  chocolate icing.   (I didn't frost it.  It was delicious as was.)
  
  *Ellen*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pound Cake
 Categories: Cakes
   Servings:  6
 
  2 1/2 c  Sifted flour
      1 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      1 c  Soft butter
  1 3/4 c  Sugar
      3    Eggs
      2 ts Vanilla
      3 oz Bitter chocolate, melted
      1 c  Milk
 
  Chocolate Pound Cake
  
  Preheat oven to 350 degrees.  Grease and flour a 10 x 4" tube pan.
  
  Sift flour, baking powder, soda and salt.  In a large bowl, beat butter and
  sugar at medium until light and fluffy.  Add eggs and vanilla.  Beat until
  very light and fluffy.  At low speed, add chocolate, beating just until
  blended.  Alternately beat in 1/4 flour mixture and 1/3 milk, ending with
  flour mixture, beating just until combined.
  
  Bake 60-65 minutes, until toothpick comes out clean.  Cool in pan on rack
  15 minutes. Turn out and cool completely.
  
  16 slices
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pound Cake
 Categories: Cakes
   Servings:  6
 
           Jim Vorheis
  1 1/2 c  Unsalted butter, softened
      3 c  Sugar
      2 ts Vanilla
      5 lg Eggs
      1 c  Unsweetened cocoa powder
      2 c  All-purpose flour
    1/2 ts Baking powder
    1/2 ts Salt
      1 c  Buttermilk
    1/4 c  Water
 
  In large mixing bowl, cream together butter and sugar.  Beat at high speed
  for 5 minutes, then add vanilla.  Add eggs, one at a time, beating well
  after each.  In separate bowl, mix together cocoa, flour, baking powder and
  salt.  Add dry ingredients alternately with buttermilk and water, ending
  with dry ingredients. Mix until well blended. Pour into greased and floured
  10-inch tube pan and bake at 325 F for 60-75 minutes or until a wooden pick
  inserted in center comes out clean.  Let cake rest in pan for 20 minutes,
  then turn onto cake rack.  Cool completely before serving.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Sour Cherry Cake
 Categories: Cakes
   Servings: 10
 
     12 tb Unsalted butter
      6 oz Semi-sweet chocolate
      1 c  Sugar
    3/4 c  Sifted flour with 1 t. salt
      6    Eggs, separated
      1 ts Vanilla
      1 cn Sour cherries, drained
 
  Contributed to the echo by: Janice Norman CHOCOLATE SOUR CHERRY CAKE
  Preheat oven to 350. Melt chocolate and butter together, let cool slightly.
  Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites.
  Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries
  evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around
  edge to loosen. Let cool completely and remove from pan.
  
  Servings: 10
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Raspberry Mousse Cake
 Categories: Cakes
   Servings:  4
 
MMMMM--------------------------CHOCOLATE CAKE-------------------------------
      3    Eggs, separated
    1/3 c  Granulated sugar
    1/2 c  Flour
      2 tb Unsweetened cocoa powder

MMMMM-------------------------RASPBERRY SYRUP------------------------------
    1/4 c  Sugar
    1/4 c  Water
      2 tb Raspberry liqueur

MMMMM-------------------------RASPBERRY MOUSSE------------------------------
  1 1/2    Unflavored gelatin
    1/4 c  Water
      2 pk (each 300 grams) frozen
           Raspberries, thawed
    3/4 c  Sugar
      2 tb Lemon juice
      2 tb Raspberry liqueur
      2 c  Whipping cream

MMMMM-------------------------CHOCOLATE GLAZE------------------------------
      4 oz Semisweet chocolate
    1/4 c  Whipping cream
 
  This recipe makes double the amout of cake needed, so you'll be able to
  freeze the extra cake to have on hand when you want to make an encore of
  these fabulous flavors.
  
  CHOCOLATE CAKE:   In large bowl, beat egg yolks with 1/4 cup of the sugar
  until very pale.  In separate bowl, beat egg whites until soft peaks form;
  gradually beat in remaining sugar until stiff peaks form. Fold egg white
  mixture into egg yolk mixture. Sift flour and cocoa over egg mixture;
  gently fold in.  Pour into buttered 8 inch springform pan;bake in 350F oven
  for 30-35 minutes or until top springs back when lightly touched. Run knife
  around edge of cake to loosen.  Let cool on wire rack.
  
  RASPBERRY SYRUP:  In small saucepan, combine sugar and water; cook over
  medium heat until sugar has dissolved, about 1 minutes.
   Stir in liqueur.  Let cool.
  
  RASPBERRY MOUSSE:  In small saucepan, sprinkle gelatin over water; let
  stand for 5 minutes to soften.  Pass berries through food mill to puree and
  remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add
  sugar and lemon juice; cook over medium heat, stirring occasionally, until
  sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large
  bowl.  Over low heat, heat gelatin until dissolved; stir into raspberry
  mixture.  Chill, stirring occasionally,over larger bowl of ice and water
  for about 20 minutes or until consistency of raw egg whites. Whip cream;
  fold into cooled raspberry mixture. Reserve 1/2 cup for garnish.
  
  TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze
  remaining layers for another use.  Sprinkle 1 cut side of each of the 2
  layers with raspberry syrup.  Place 1 layer, syrup side up, in 9 inch
  springorm pan; pour in half of the raspberry mousse. Top with second cake
  layer;pour in enough of the remaining mousse to come almost to top of pan.
  Smooth surface.  Refrigerate until firm, 1-2 hours.
  
  CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt
  chocolate with crea, stirring until smooth.  Let cool to room temperature
  yet still spreadable; pour over mousse and spread evenly. Spoon remaining
  mouse into pastry bag fitted with small plain tip; pipe three concentric
  circles over top of cake.  Pull toothpick through circles to form spiderweb
  design.  Refrigerate until chilled. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Surprise Cupcakes
 Categories: Chocolate, Cakes, Kids
   Servings:  6
 
  1 3/4 c  All-purpose flour
    1/2 c  Sugar
    1/3 c  Walnuts (I'd leave these
           -out...)
      3 tb Unsweetened cocoa powder
  2 1/2 ts Baking powder
    1/4 ts Salt
      1    Beaten egg
    3/4 c  Milk
    1/3 c  Cooking oil
    1/2    Of 8 oz container soft-style
           -cream cheese (about 1/2
           -cup)
      2 tb Miniature semisweet
           -chocolate chips
           Powdered sugar
 
  In a large mixing bowl, stire together flour, 1/2 cup sugar, walnuts,
  cocoa, baking powder and salt; make a well in the center. In a small mixing
  bowl combine egg, milk and oil; add to flour mixture all at once. Stir just
  until moistened.
  
  For filling, stir together the cream cheese and mini chips, set aside. Line
  a microwave safe muffin pan with six paper bake cups.
  
  For each cupcake, spoon 1 slightly rounded tbsp of batter into each cup.
  Spoon 1 rounded teaspoon of the filling on top of each. Top with another
  rounded tbsp of the batter.
  
  Cook, uncovered, in a microwave oven on 100% power (HIGH) for 2 to 3 1/2
  minutes or until done, giving the pan a half-turn after every minute. (To
  test doneness, scratch the slightly wet surface with a toothpick. The cake
  should look cooked underneath.) Remove cupcakes from pan. Let stand for 5
  minutes on a wire rack. Sift powdered sugar over the cupcakes. Repeat with
  remaining batter to make 6 more cupcakes. Serve warm. Yields 12 cupcakes.
  
  Nutrition information per cupcake: 234 cal.; 4 g pro; 28 g. carbo; 13 g.
  fat; 34 mg chol; 167 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mousse Cake
 Categories: Cakes
   Servings:  1
 
MMMMM----------------------CHOCOLATE CHIFFON CAKE---------------------------
      1 c  Egg whites (7 or 8)
    1/2 c  Cocoa, unsweetened (sifted)
    3/4 c  Water, boiling
  1 3/4 c  Flour, cake (sifted)
  1 3/4 c  Sugar
  1 1/2 ts Baking soda
      1 ts Salt
    1/2 c  Oil, salad
      7    Egg yolks
      2 ts Vanilla extract
    1/2 ts Cream of tartar

MMMMM------------------------CHOCOLATE FILLING-----------------------------
      3 c  Heavy cream
  1 1/2 c  Sugar, confectioners(sifted)
    3/4 c  Cocoa, unsweetened (sifted)
      2 ts Vanilla extract
    1/4 ts Salt
      1 ts Gelatine, unflavored
 
  NOTE:  All sifted ingredients should be sifted BEFORE measuring! 1. Make
  cake: in large electric mixer bowl, let whites warm to room temp. (1 hour).
  Into cocoa in small bowl, stir boiling water until smooth.  Let cool 1/2
  hour.  preheat oven to 325F. Sift flour with sugar, soda and salt in large
  bowl.  make a well in center. 2. Pour in oil, yolks, vanilla and cocoa.
  with wooden spoon, beat just until smooth. sprinkle cream of tartar over
  whites.  with mixer at high speed, beat until very stiff peaks form when
  beater is slowly raised.  do not underbeat. pour batter over whites. 3.
  with whisk, and an under-and-over motion, gently fold to combine.  turn
  into ungreased 10-inch tube pan.  bake 60-65 minutes, until top springs
  back when pressed with finger.  invert over nech of bottle.  cool 1 1/2
  hours.  with spatula, loosen cake and remove. 4. cool on rack. make
  chocolate filling:  in large bowl, combine cream, sugar, cocoa, vanilla,
  salt & refrigerate for 1 hour.  with mixer, beat until stiff, refrigerate
  again.  sprinkle gelatine over 2 tb cold water to soften. heat, stirring
  over hot water to dissolve (double boiler effect). cool. 5. prepare cake.
  cut 1 inch slice crosswise from top of cake, set aside. with sharp knife,
  outline a cavity in cake, leaving 1 inch thick walls around center, side
  and bottom.  with spoon carefully remove cake from this area. reserve 1 1/2
  c crumbled cake. 6. measure 2 1/2 c chocolate filling into small bowl. fold
  in gelatine. use to fill cavity. replace top. mix 1/2 c filling with
  reserved crumbled cake. use to fill center hole. frost top and side of cake
  with remaining filling. refregerate until serving. serves 12
  
  End result should be a chocolate cake with a ring of chocolate filling
  inside.  a cross section of a slice would look something like this:
       --------------------
      |       CAKE         |
      | C  ------------  C |
      | A |            | A |
      | K |   FILLING  | K |
      | E |            | E |
      |   |            |   |
      |    ------------    |
      |       CAKE         |
       --------------------
  
  (Stiffly beaten egg whites are the secret of a chiffon cake that's as light
  as angel food-and its center is filled with devilishly rich chocolate
  cream.)
  
  Source: McCall's Cooking School Shared by /\/\ara Kent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Mud Cake
 Categories: Cakes
   Servings:  6
 
           Cake:
    250 g  Butter
  1 1/2 c  Hot Water
      2 c  Castor Sugar
    1/4 c  Cocoa
      1 tb Instant Coffee
    200 g  Dark Cooking Chocolate
  1 1/2 c  SR Flour
      2    Eggs
           Vanilla
           Icing:
    125 g  Dark Cooking Chocolate
    125 g  Unsalted Butter
 
  1) Melt butter in double boiler, stir in combined coffee and hot water,
  then chocolate & sugar. Stir until smooth. 2) Sifted dry ingredients into 3
  lots. 3) Place melted ingredients into electric mixer bowl and gradually
  beat in dry sifted ingredients individually. 4) Add eggs and vanilla and
  beat well. 5) Greased and base line a 25 cm cake tin & pour in mixture. 6)
  Bake in slow oven (150 deg, C) for approx 2,5 hours. 7) Stand for 5 minutes
  before turning out of tin. Icing: 8) Melt chocolate and butter in double
  boiler and beat with a wooden spoon until smooth. 9) Pour over cold cake
  and smooth out.
  
  Note Cooking time may vary. Cake is cooked when skewer comes out reasonably
  clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Amaretto Brownies
 Categories: Desserts, Chocolate, Cakes
   Servings: 12
 
      1 c  Shortening
    2/3 c  Baking cocoa
      2 c  Sugar
      4    Eggs
      2 tb Amaretto/almond flavor
  1 1/2 c  Flour
    1/2 ts Salt
           Handful sliced almonds (opt)

MMMMM------------------------AMARETTO FROSTING-----------------------------
    1/4 c  Butter
      2 tb Half-and-half
      3 tb Baking cocoa
      1 ds Salt
  2 1/2 c  Confectioner's sugar
      2 tb Amaretto
 
      Melt shortening with cocoa (I use the microwave), cool.  Beat eggs,
  gradually adding sugar.  Add shortening mixture, Amaretto, salt, and flour.
  Beat until well mixed.  Pour batter into a lightly greased 13x9x2" baking
  pan.  Bake at 400F for 20 minutes; cool.  Frost with Amaretto Frosting,
  sprinkle with sliced almonds (or arrange in flowery patterns to be fancy).
  Cut into squares.
  
  ************************** Amaretto Frosting *****************************
      Melt butter and cocoa together (the microwave works well for this),
  cool.  Stir in half-and-half.  Add confectioner's sugar, salt, and
  amaretto, stirring until smooth.
  
      From the Oct '86 edition of Southern Living.
      Posted in COOKING 5/10/90 by Debra Heng.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Fudge Cake
 Categories: Cakes
   Servings:  6
 
    1/4 c  Butter or margarine,
           -softened
    1/2 c  Shortening
      2 c  Sugar
      2    Eggs
      1 ts Vanilla
    1/2 c  Hershey's cocoa
  2 1/4 c  Unsifted all-purpose flour
  1 1/4 ts Baking soda
    1/2 ts Salt
  1 1/3 c  Water
 
  Cream butter, shortening and sugar in a large mixing bowl. Add eggs and
  vanilla; blend well. Combine dry ingredients; add alternately with water to
  creamed mixture. Pour into two greased and floured 9-inch round layer pans
  or two 8-inch square pans. Bake at 350 degrees for 35-40 minutes for 9-inch
  layers, 40-45 minutes for 8-inch layers or until cake tester comes out
  clean. Cool 10 minutes; remove from pans. Cool completely; frost.
  
  SOURCE:* Hershey's Cocoa Cookbook, Copyright 1979 POSTED BY: Jim Bodle 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Icebox Cake
 Categories: Desserts, Cakes
   Servings:  1
 
      2 oz Chocolate; sweet
      3 tb Water
      3 tb Sugar
      4 ea Eggs
     24 ea Lady fingers
           Or
      1 lb Vanilla wafers
 
  Dissolve chocolate, sugar and water in double boiler. Beat in egg yolks one
  eat a time. Fold in beaten whites and vanilla. Line pan with wax paper,
  split lady fingers and make layers of cake and mixture. Put in refrigerator
  for 6 hours. Ice before serving, with whipped cream, sweetened. Source:
  Mrs. R. Blickensdeifer, Hamilton Twp. Grange, Warren County,
      OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake
 Categories: Cakes
   Servings: 16
 
  1 1/4 c  Flour
    3/4 c  Granulated sugar
    1/4 c  Cocoa
    1/4 c  Margarine, softened
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
      2 lg Egg whites (1 lg egg works)
      1 ts Vanilla
      1 c  Hot water
      2 ts Confectioner's sugar (option
 
  Not suitable for diabetic, carbohydrate information missing.
  
  Preheat oven to 350F.  Measure ingredients into mixing bowl in the order
  given, beat until smooth.  Pour into 9x9 inch pan that has been sprayed
  with no-stick cooking spray or use wax paper to line the pan.
  
  Bake about 25-30 minutes or until an inserted wooden pick comes out clean.
  Serve warm or cool.  If cool, sift icing/confectioner's sugar over cake.
  Cut 16 servings.  (My note:  also good with whipped topping.)
  
  1 serving 110 calories, 0 mg cholesterol, 169 mg sodium, 3 g fat Source:
  Company's Coming Light Recipes by Jean Pare, 1993 Shared and tested Sept 93
  by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Angel Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Substitute 4 tablespoons of cocoa for 4 tablespoons of cake flour in the
  recipe for Angel Cake.  Mix in the usual manner.  Bake in slow oven (325 F)
  50 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake batter.  Melt 1 square of unsweetened chocolate over
  hot water.  Add to creamed shortening, sugar, and well-beaten egg. Complete
  recipe in manner indicated. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Malt Cake From Kaitlin Young
 Categories: Cyberealm, Cakes
   Servings: 10
 
    1/2 c  Butter, softened
  1 1/3 c  Sugar
      1 c  Instant malted milk powder
    3/4 c  Firmly packed unsweetened
           -cocoa powder
      4    Eggs
      2 c  Flour
      3 ts Baking powder
    1/2 ts Salt
  1 3/4 c  Half and half
           Chocolate Malted Frosting
           (see below)
 
  1.  Preheat oven to 375F. In a large bowl, combine together butter and
  sugar until light and fluffy; add malted milk powder and cocoa and beat
  just until mixed. Add eggs, beating well.
  
  2.  Sift together dry ingredients, and add to chocolate mixture alter-
  nately with half and half. Spread evenly in a well greased 9 x 13 pan, and
  bake 35-40 minutes or until done. Let cool in pan completely.
  
  ======================================================================
  
                          Chocolate Malted Frosting
  
  1/2  c half and half                  1/2 c instant malted milk powder 1
  stick (4 oz) butter, softened      1/2 c firmly packed unsweetened
                                              cocoa 2 1/2 c powdered sugar
  
  1. In a medium bowl, combine the half and half and malted milk powder. Stir
  to combine, and let stand 15 minutes to dissolve the powder.
  
  2. In a medium bowl, beat together the butter and cocoa. Add malted milk
  mixture and beat well. Add powdered sugar and beat on high. Frost cake
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Butter Cream Frosting
 Categories: Ghirardelli, Cakes
   Servings:  6
 
    1/2 c  Ghirardelli Cocoa
    1/3 c  Boiling water
      3 c  Powdered sugar
      2    Egg yolks
      1 ts Vanilla
    1/2 c  Butter, very soft
 
  DIRECTIONS: Dissolve cocoa with hot water. Beat sugar with cocoa mixture.
  Add yolks and vanilla; beat until fluffy. Place in bowl of ice and water.
  Add butter, in four additions, beating until frosting is lighter in color
  and thick enough to spread. Frost cake. Refrigerate to set.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Pudding Cake
 Categories: Cakes
   Servings:  4
 
MMMMM-------------------------------CAKE------------------------------------
    1/2 c  White sugar
      1 c  Flour
      2 ts Baking powder
    1/2 ts Salt
      2 tb Cocoa (unsweetened)
    3/4 c  Chopped nuts (optional)
    1/2 c  Milk
      1 ts Vanilla (real)
      2 tb Salad oil

MMMMM-----------------------------PUDDING----------------------------------
  1 3/4 c  Hot water
    3/4 c  Dark brown sugar
    1/4 c  Cocoa(unsweetened)
    1/8 ts Salt
 
  Sift together the first five ingredients (sugar, flour, baking powder, salt
  and cocoa) into a mixing bowl. Add nuts, then stir in the milk, vanilla and
  oil.  Spread in a greased 8" square baking pan. This is the cake portion.
  
  Mix brown sugar, cocoa and salt in the hot water and pour over the unbaked
  batter.  Ihis is the pudding portion.
  
  Bake at 350 degrees for 40 - 45 minutes.  As the cake bakes, the batter
  rises and sauce forms in the bottom. Serve warm or cold, and its good with
  ice cream too.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Chocolate-Chocolate-Chip Fudge Cake
 Categories: Chocolate, Cakes
   Servings: 12
 
MMMMM---------------------------CAKE LAYERS--------------------------------
    1/4 lb Unsalted butter
           - (room temperature) PLUS:
  2 2/3 tb Unsalted butter
           - (at room temperature)
      2 c  Granulated sugar
      3    Eggs
      2 c  Sifted all-purpose flour
    3/4 c  Unsweetened cocoa powder
           -(preferably Dutch process)
  1 1/4 ts Baking soda
    1/4 ts Baking powder
    1/2 ts Salt
  1 1/2 c  Milk
      1 ts Vanilla extract
    1/4 c  Chocolate-mint liqueur
           - (such as Vandermint)

MMMMM---------------------CHOCOLATE FUDGE FILLING--------------------------
    2/3 c  Granulated sugar
    1/2 c  Heavy cream
  2 1/2 oz Unsweetened chocolate
      1 tb Light corn syrup
      2 tb Unsalted butter

MMMMM-------------------------CHOCOLATE CREAM------------------------------
  2 1/2 c  Heavy cream
  3 1/2 tb Unsweetened cocoa powder
           -(preferably Dutch process)
      7 tb Confectioners' sugar

MMMMM-------------------ASSEMBLY AND CHOCOLATE SYRUP------------------------
      3 tb Chocolate chips
      2 tb Unsweetened cocoa powder
           -(preferably Dutch process)
      2 tb Light corn syrup
      1 tb Granulated sugar
 
  PREPARE THE CAKE LAYERS:  Preheat the oven to 350 F.  Line two 9-inch round
  cake pans with waxed paper; butter and flour the pans; tap out any excess
  flour.
  
  In a mixer bowl, beat the butter until light and fluffy.  Gradually add the
  sugar and continue beating until smooth.  One at a time, beat in the eggs
  until well-blended.
  
  Sift together the flour, cocoa, baking soda, baking powder and salt.  Add
  to the egg mixture in thirds, alternating with the milk, mixing only until
  blended.  Blend in the vanilla and liqueur.  Divide the batter between the
  two prepared pans.  Bake until the tops of the cakes are springy to the
  touch, 40 to 45 minutes.  Remove from the oven and set on racks to cool for
  30 minutes.  Loosen the edges with a knife and unmold.  Peel off the waxed
  paper.  Set the cakes on a rack and let cool completely.
  
  PREPARE THE FILLING:  Combine the sugar, cream, chocolate and corn syrup in
  a small heavy saucepan.  Bring to a simmer over moderate heat, stirring
  frequently.  Reduce the heat to low and cook for 10 minutes, or until the
  mixture thickens.  Remove from the heat, dot the top with the butter and
  let cool to room temperature, about 15 minutes.  When cool, stir in the
  butter until the fudge filling is smooth and creamy.
  
  PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks
  form.  Gradually add the confectioners' sugar and continue beating until
  stiff.
  
  ASSEMBLE THE CAKE:  Cover one cake layer with all of the fudge filling.
  Sprinkle evenly with the chocolate chips.  Spread 1/2 cup of the chocolate
  cream on top of the chips.  Top with the second cake layer and cover the
  top and sides of the cake iwth half of the remaining chocolate cream.  Use
  the remainder in a pastry bag to decorate the cake as desired. Refrigerate
  for up to 3 hours before serving time.
  
  PREPARE THE SYRUP:  Combine the cocoa, corn syrup, sugar and 2 tablespoons
  of water in a small heavy saucepan.  Bring to a simmer over low heat and
  cook, stirring constantly, for 2 minutes.  Transfer the syrup to a small
  bowl and let cool to room temperature, stirring once or twice, to prevent a
  skin from forming.
  
  Just before serving, drizzle the syrup over the top of the cake in a lacy
  design.
  
  Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great
  Desserts (American Express Publishing Corporation) ISBN: 0-916103-04-8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Chip Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Brown sugar,packed
    1/2 c  Walnuts,chopped
      1 c  Semisweet-chocolate pieces
      3 c  Cake flour
  1 3/4 c  Sugar
  1 1/4 c  Milk
    1/2 c  Shortening
  2 1/2 ts Baking powder
      1 ts Salt
  1 1/2 ts Vanilla extract
      2    Eggs
 
  1. Prepare topping: In small bowl, mix brown sugar, walnuts, and 1/2 cup
  semisweet-chocolate mini pieces; set aside. Preheat oven to 350'F. Grease
  and flour 13x9" baking pan.
  
  2. Into large bowl, measure flour and remaining ingredients except
  remaining mini pieces. With mixer at low speed, beat until mixed,
  constantly scraping bowl. Increase speed to high; beat 2 minutes,
  occasionally scraping bowl. Stir in reserved mini pieces; pour into pan.
  
  3. Spread topping over batter. Bake 40 to 45 minutes, until toothpick
  inserted in center of cake comes out clean. Cool in pan on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Raspberry Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
      6 oz Unsweetened chocolate,
           -chopped
    3/4 c  Unsalted butter, room
           -temperature
  2 1/4 c  Granulated sugar
      4    Eggs
      1 ts Vanilla
      2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
  1 1/2 c  Milk
           Raspberry filling:
    3/4 c  Raspberry puree
    1/4 c  Sugar
      2 tb Unsalted butter
      1    Egg
      1    Egg yolk
           Chocolate frosting:
      9 oz Semisweet chocolate, chopped
  1 1/2 c  Unsalted butter
      5    Egg yolks
    1/2 ts Vanilla
  1 1/4 c  Sifted powdered sugar
           Garnish:
    1/3 c  Raspberry jam, melted,
           -strained and cooled
 
  Choco1ate cake: 1. To prepare cake: Melt chocolate over hot (not boiling)
  water, stirring occasionally. cool to room temperature. In an electric
  mixer, cream butter and granulated sugar together; add eggs, one at a time,
  then beat in melted chocolate and vanilla.
  
  2.   Sift flour, salt and baking powder together.  Add the flour mixture in
  thirds, alternating with the milk, to the chocolate mixture; beat until
  smooth.
  
  3.   Transfer batter evenly to 3 buttered and floured 9-inch round cake
  pans.  Bake in a preheated 375-degree oven for 25 minutes, or until cake
  tests done.  Invert onto racks and cool completely.
  
  4.   To prepare filling:  Heat raspberry puree in a 1-quart saucepan,
  stirring in sugar and butter.  Whisk the egg and yolk together, add some of
  hot mixture to eggs, then put back into remaining puree.  Cook over low
  heat, stirring constantly, until thickened, about 4 to 5 minutes. Transfer
  to a glass bowl, cover with wax paper and chill completely.
  
  5.   To prepare frosting:  Melt chocolate over hot (not boiling) water in
  the top of a double boiler.  Cool to room temperature.  Cream the butter
  with an electric mixer; beat in egg yolks, cooled chocolate, and vanilla.
  Gradually add powdered sugar and beat until smooth.
  
  6.   To assemble cake: Reserve 3/4 cup frosting.  Place one cake layer on
  serving platter and place strips of wax paper under edges of cake. Spread
  some of frosting on cake, top with half of raspberry filling. On bottom of
  the second layer, again spread on a coating of frosting and invert onto
  first layer, frosting side down.  Coat top of second layer with frosting,
  spread with remaining filling.  Again spread bottom of third layer with
  frosting and invert onto second layer. Spread sides and top with frosting.
  
  7.   Spoon raspberry jam into a paper decorating cone with a thin tip and
  drizzle over top of cake.  Transfer remaining frosting into pastry bag with
  medium star tip and pipe small rosettes around top edge of cake, and again
  around bottom edge.
  
  8.   Chill 1 hour before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Fudge Frosting
 Categories: Chocolate, Cakes
   Servings:  6
 
      3 tb Unsweetened cocoa powder
      1 c  Sugar
    1/3 c  Evaporated skim milk
      3 tb Safflower oil
    1/4 ts Salt
      1 ts Vanilla
 
  In medium saucepan, combine all ingredients except vanilla. Bring to a
  boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla; beat
  5 minutes with electric mixer. Spread over cake.
  
  Source: Berkshire Eagle 2/25/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Buttercream Frosting
 Categories: Cakes, Toppings
   Servings:  6
 
  3 1/2 c  Powdered Sugar
    1/2 c  Unsweetened Cocoa
    2/3 c  Butter, Softened
      3 tb Light Corn Syrup (Karo)
  1 1/2 ts Vanilla Extract
      3    To 5 Tbls Heavy Cream
 
  While this is not the one from the back of the Hershey's box, it is a very
  good one for this cake.  It comes from Simply Sensation Desserts By Sharon
  Tyle Herbst published by HP Books of Tucson Arizona
  
  In a small mixer bowl, stir together the powdered sugar and cocoa, blending
  well.  Add the butter, corn syrup, vanilla and 3 Tbls of heavy cream.  Beat
  1 minute on medium speed on an electric mixer.
  
  Add 1 to 2 Tbls more of the cream, one at a time, beating until the
  frosting is thick and creamy.  This recipe will fill and frost one 2 layer
  eight to ten inch cake.
  
  From The Food Fare Section Rocky Mountain News September 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Mint Cake Roll
 Categories: Cakes
   Servings: 12
 
    1/2 c  All-purpose flour
    1/4 c  Unsweetened cocoa powder
      1 ts Baking powder
    1/4 ts Salt
      4    Egg yolks
    1/2 ts Vanilla
    1/3 c  Sugar
      4    Egg whites
    1/2 c  Sugar
           Sifted powdered sugar
      1 c  Whipping cream
      2 tb Green creme de menthe
 
  Chocolate-Mint Cake Roll
  
  chocolate glaze
  
  Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan; set aside.
  
  Stir together flour, cocoa powder, baking powder, and salt; set aside.
  
  In  a  small  mixer bowl beat egg yolks  and  vanilla  with  an electric
  mixer on high speed about 5 minutes or till thick  and lemon colored.
  Gradually add the 1/3 c sugar,  beating  till sugar dissolves. Thoroughly
  wash beaters.
  
  In a large mixer bowl beat egg whites with an electric mixer on medium
  speed till soft eaks form (tips curl).   Gradually  add the 1/2 c sugar,
  beating till stiff peaks  form  (tips  stand straight). Fold egg yolk
  mixture into  beaten  egg  whites. Sprinkle flour mixture over egg mixture;
  fold in gently.
  
  Spread batter evenly in prepared pan.  Bake in 375 oven for 12- 15 minutes
  or till wooden toothpick inserted in  center  comes out clean.
  
  Immediately  loosen  edges of cake from pan and turn  cake  out onto a
  towel sprinkled with sifted powdered  sugar.   Starting with anarrow end,
  carefully roll the earm cake and  towel  up together. Cool cake, seam side
  down, on a wire rack.
  
  Meanwhile, for filling, beat cream till soft peaks for; fold  i creme de
  menthe.  Unroll cake; spread the filling to within  1 inch of edges. Roll
  up cake and filling.  Pour chocolate Glaze over top of cake roll, allowing
  it to  drizzle  down  sides. Chill cake roll thoroughly. Makes 12 servings.
  
  Chocolate Glaze:
  
  In  a small saucepan combine 1/4 c sugar and 2 tsp  cornstarch. Stir in 1/3
  c water; add 1/2 square unsweetend chocolate  (1/2 oz), cut up. Cook and
  stir till the chocolate is  melted  and mixture is thickened and bubbly.
  Cook and stir 2 minutes more. Remove saucepan from heat. Stir in 1/2 tsp
  vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Applesauce Cake
 Categories: Cakes, Snacks
   Servings: 16
 
      2 c  Unsifted Unbleached Flour
      2 tb Cocoa
  1 1/2 ts Baking Soda
    1/2 ts Salt
    1/2 c  Shortening
  1 1/2 c  Sugar
      2 lg Eggs
      2 ts Vanilla Extract
      2 c  Unsweetened Applesauce
      6 oz Semisweet Chocolate Chips
    1/2 c  Chopped Walnuts
 
  Sift the flour, cocoa, baking soda and salt together and set aside. Cream
  the shortening and sugar together in a large mixing bowl until light and
  fluffy, using an electric mixer set on medium speed.  Add the eggs, one at
  a time, beating well after each addition.  Blend in the vanilla extract.
  Add the dry ingredientss alternately with the applesauce to the creamed
  mixture, beating well after each addition, using the mixer set on low
  speed.  Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle
  with the chocolate chips and chopped walnuts. Bake in a preheated 350
  degree F. oven for 35 minutes or until the cake test done. Cool in the pan
  on a wire rack.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1975
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate-Amaretto Cheesecake (Make Ahead)
 Categories: Chocolate, Cheesecake, Cakes
   Servings:  2
 
      6    Chocolate wafers, finely
           -crushed
  1 1/2 c  Light process cream cheese
           -product
      1 c  Sugar
      1 c  1% low-fat cottage cheese
    1/4 c  Plus 2 tbsp unsweetened
           -cocoa
    1/4 c  All-purpose flour
    1/4 c  Amaretto
      1 ts Vanilla extract
    1/4 ts Salt
      1    Egg
      2 tb Semisweet chocolate
           -mini-morsels
 
  From: Light and Easy Cooking Collection, Oxmoor House
  
  You can substitute an 8-inch pan for this cheesecake recipe, if desired.
  The larger cheesecake will require only 45 to 50 minutes baking time.
  
  chocolate curls
  
  Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set
  aside. Position knife blade in food processor bowl; add cream cheese and
  next 7 ingredients, processing until smooth. Add egg and process just until
  blended. Fold in chocolate morsels.
  
  Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or
  until cheesecake is set. Let cool in pan on wire rack. Cover and chill at
  least 8 hours. Remove sides of pan, and transfer cheesecake to serving
  platter. Garnish with chocolate curls, if desired. Yield: 12 servings
  (about 200 calories per serving).
  
  CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto.
  Yield: 12 servings (about 197 calories per serving).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolatetown Special Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
    1/2 c  Cocoa
    1/2 c  ;Boiling Water
    2/3 c  Vegetable Shortening
  1 3/4 c  Sugar
      1 ts Vanilla Extract
      2 lg Eggs
  2 1/4 c  Unbleached All-Purpose Flour
  1 1/2 ts Baking Soda
    1/2 ts Salt
  1 1/3 c  Buttermilk Or Sour Milk; Use
           -Dried Buttermilk Or A
           -Mixture Of 1 Tb Plus 1 Ts
           -White Vinegar And Enough
           -Milk To Equal 1 1/3 Cup)

MMMMM-----------------------------FROSTING----------------------------------
           One Bowl Buttercream
           -Frosting
 
  Stir the cocoa and boiling water together in a small bowl until smooth and
  set aside.  Preheat the oven to 350 Degrees F.  Grease and flour two 9-inch
  round baking pans.  In a larger mixer bowl, cream the shortening, sugar and
  vanilla together until light and fluffy.  Add the eggs and beat until well
  blended.  Combine the flour, baking soda and salt, blending well. Add,
  alternately with the buttermilk, to the creamed mixture. Blend in the cocoa
  mixture, mixing well.  Pour the batter into the prepared pans, dividing
  evenly.  Bake for 35 to 40 minutes or until a wooden pick, inserted in the
  center, comes out clean.  Cool for 10 minutes in the pans then remove the
  cakes and cool, until cold, on wire racks. Frost with One Bowl Buttercream
  frosting and garnish as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cholesterol-Free Carrot Cake
 Categories: Cakes
   Servings: 16
 
      3 c  Flour
      2 ts Cinnamon
      2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
  1 1/4 c  Packeddark brown sugar
      8 oz Container frozen egg
           -substitute, thawed
    3/4 c  Salad oil
      1 ts Vanilla
      3    Clightly packed shredded
           -carrots (about 4 large)
     16 oz Can crushed pineapple in its
           -own juice
      1 c  Walnuts, chopped
           Confectioners' sugar for
           -garnish
 
  Preheat oven to 350.  Spray 10 cup fluted tube pan with nonstick cooking
  spray.  In large bowl, mix flour, cinnamon, baking powder, baking soda and
  salt.  In medium bowl, with wire whisk or fork, beat brown sugar, egg
  substitute, salad oil and vanilla until smooth.  Stir egg-substitute
  mixture, shredded carrots, pineapple with its own juice and walnuts into
  flour mixture just until flour is moistened.  Pour batter into tube pan
  Bake 60 to 65 minutes until toothpick inserted in center of cake comes out
  clean.  Cool cake in pan on wire rack 10 minutes; remove cake from pan and
  cool completely on rack.  To serve, sprinkle top of cake with
  confectioners' sugar.  Makes 16 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Good butter
  1 3/4 c  Brown sugar
     16    Eggs
      4 lb Raisins
      4 lb Currants
      1 lb Mixed peel
           -cut fine
      2 lb Flour
      1 lb Almonds,blanched
           -cut fine
      2    Nutmeg,grated
           -same of mace
    1/2 pt Brandy
      1 tb Lemon essence
 
  Directions: Cream butter and sugar well, add the beaten yolks, then the
  stiffly beaten egg whites. Put all fruits and nuts together, rub with some
  of the 2 pounds of flour. Beat well, then add nuts and brandy. I make just
  half of this recipe and I put in a very small teaspoon of soda. Bake
  slowly. This is a transcription from my Grandma Dixon's handwritten recipe
  book. It dates from the first quarter of this century.
  
        Liz Parkinson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Apple Crisp
 Categories: Cakes
   Servings: 12
 
      1 tb Red cinnamon candies(seetip)
      1 c  Boiling water
      6 md Apples,peeled, cored and
           -thinly sliced
      1 pk DH*Moist Deluxe White Cake
           -Mix
      1 c  Light brown sugar,firmly
           -packed
    1/2 c  Butter or margarine, melted
           Frozen whipped topping(thaw)
           Crushed red cinnamon candies
           Mint leaves, for garnish
 
  1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in
  boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon
  flavored water over top. 3. Combine cake mix, brown sugar and melted butter
  in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.)
  Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until
  lightly browned and bubbly.Serve with whipped topping, crushed cinnamon
  candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon
  ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake
  mix.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
    1/2 c  Butter
      1 c  Sugar
      2    Eggs, Separated
    1/2 c  Milk
  1 1/2 c  Cake Flour
  1 1/2 ts Baking Powder
    1/4 ts Salt
      2 ts Cinnamon
 
  Cream butter and sugar well, then add the beaten egg yolks and beat well.
  Add the milk.  Sift the dry ingredients together and add to mixture.  Fold
  in the stiffly beaten egg whites.  Pour into well-greased layer cake pans
  and bake at 375F for 20 minutes.  When cool, ice with favorite frosting.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Chocolate Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
      1 c  Water
      1    Stick oleo (margarine)
      4 tb Cocoa
    1/4 c  Crisco
           Bring to a rapid boil.
      2 c  Sugar
      2 c  Flour
           Mix. Pour cocoa mixture into
           -flour and sugar. Add:
    1/2 c  Buttermilk
      1 ts Soda
      1 ts Cinnamon
      1 ts Vanilla
      2    Eggs
 
  Beat together and pour into greased and floured sheet pan. Bake at 350
  degrees for 20 minutes. Frosting: Take 1 (3 oz.) pkg. cream cheese, 1 Tbsp.
  milk, 1 sq. melted chocolate, 1 dash salt, 2 1/2 c. sifted confectioners
  sugar and 1 tsp. vanilla; mix together until smooth. Mix and frost cooled
  cake. Recipe by: Bette Coan and Mrs. Newlyn Williams, Patterson, Louisiana
  Found in: Talk About Good Shared by: Scott Ward
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Flop
 Categories: Cakes, Amish
   Servings:  2
 
      1 c  Sugar
      2 c  Flour
      2 ts Baking Powder
      1 tb Melted Butter
      1 c  Milk
           Brown Sugar
           Cinnamon
           Butter
 
  * Garnish with brown sugar, cinnamon, and butter for top.
  ~-------------------------------------------------------------------------
  Sift sugar, flour, and baking powder together.  Add butter and milk and
  stir until well blended.  Divide mixture between 2  9" pie or cake pans
  well greased.  Sprinkle tops with flour, then brown sugar, then cinnamon.
  Push chunks of butter into the dough. This makes holes and later gets very
  soft as it bakes.  Bake at 350F for 30 minutes. Amish/Mennonite Recipe...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Streusel Coffeecake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Chopped nuts
    1/3 c  Packed brown sugar
    1/4 c  Flour
    1/2 ts Cinnamon
    1/4 c  Margarine, softened
      1    8 oz pkg. cream cheese,
           -softened
      1 c  Sugar
    1/2 c  Margarine, softened
      2    Eggs
      1 ts Vanilla
  1 3/4 c  Flour
      1 ts Baking powder
    1/4 ts Salt
    1/4 c  Milk
      2 c  Powdered sugar
    1/2 ts Vanilla
 
  milk, by the tsp, to desired consistency
  
  Combine nuts, brown sugar, flour, and cinnamon.  Cut in margarine until
  mixture resembles coarse crumbs. Combine cream cheese, sugar, and
  margarine, mixing at medium speed of electric mixer until well blended.
  Blend in eggs and vanilla. Add combined dry ingredients alternating with
  milk, mixing well after each addition.  Pour batter into greased and
  floured 13x9 inch baking pan.  Sprinkle with nut mixture. Bake at 350 * for
  30 minutes, or until wooden pick inserted in center comes out clean. Mix
  powdered sugar, vanilla, and milk to reach glazing consistency. Drizzle
  over top of cooled cake.
  
  Posted by:  Mendy Ritcheson (FRHG60B) - Prodigy Reposted by: Debbie Carlson
  ~ Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coca-Cola Carrot Cake
 Categories: Cakes, Coca-cola
   Servings: 16
 
MMMMM-------------------------------CAKE------------------------------------
      2 c  Flour, sifted
      1 ts Baking soda
    1/2 ts Salt
      2 tb Cocoa
      3    Eggs
  1 1/2 c  Sugar
    1/2 c  Vegetable oil
    3/4 c  Coca-Cola
  1 1/2 ts Vanilla
  2 1/4 c  Raw carrots, grated
      1 c  Nuts, chopped
      1 c  Coconut, flaked

MMMMM-------------------------COCA-COLA SYRUP------------------------------
    3/4 c  Sugar
      2 ts Cocoa
      6 tb Coca-Cola
      6 tb Butter
      1 tb Light corn syrup
    1/2 ts Vanilla
 
  Mix all the dry ingredients together. Beat the eggs well; add sugar, oil,
  3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until
  smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased
  and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes,
  until cake tests done. Remove from oven and prick hot cake all over with a
  fork, then pour the cola syrup slowly, evenly over the top. Serve warm or
  room temperature with lightly sweetened-vanilla flavored whipped cream.
   Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in
  saucepan; bring to a boil over medium heat, stirring constantly. Boil,
  stirring, until thick and syrupy, about 5 minutes. Add vanilla extract.
  Remove from heat and pour, hot, over hot cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coca-Cola Cake
 Categories: Cakes, Snacks
   Servings: 10
 
      2 c  Sugar
      2 c  Unbleached Flour
    1/2 c  Regular Margarine Or Butter
      3 tb Cocoa
    1/2 c  Vegetable Oil
      1 c  Coca-Cola Classic (Regular)
    1/2 c  Buttermilk
      1 ts Baking Soda
      2 lg Eggs, Well Beaten
      1 ts Vanilla Extract
  1 1/2 c  Minature Marshmallows
 
  Over a large bowl, sift the sugar and flour together.  In a heavy saucepan,
  mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil
  over high heat.  Pour over the dry ingredients, blending well. Add the
  buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending
  well.  Pour into a well greased 13 X 9-inch baking pan and bake in a
  preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests
  done.  Prepare and spread the icing (next recipe) over the hot cake.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coca-Cola Cake Frosting
 Categories: Cakes
   Servings: 12
 
    1/2 c  Butter Or Regular Margarine
      3 tb Cocoa
      6 tb Coca-Cola Classic (Regular)
      1 ts Vanilla Extract
      1 c  Pecans
      2 c  Convectioners' Sugar
 
  Bring the butter, cocoa, and Coca-Cola to a boil and pour over the
  confectioners' sugar, blending well.  Add the vanilla and pecans, mixing
  well, and pour over the hot cake.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coca-Cola Cake
 Categories: Cakes, Coca-cola
   Servings:  6
 
      2 c  Unsifted flour
      2 c  Sugar
      2 tb Cocoa
      1 ts Salt
      1 ts Soda
      1 c  Margarine
      1 c  Coke
    1/2 c  Buttermilk
      2    Eggs
  1 1/2 c  Miniature marshmallows
 
  #1
  
  dombine floour, sugar, cocoa, salt and soda in mixing bowl.  Bring butter
  and
  
  Coke to a boil.  Add to dry ingredients.  Add buttermilk, eggs, and
  marshmallows.  Bke in oblong pan at 350 degrees for 45 minutes.
  
  Icing
  
  1/2 c melted margarine 2 Tbsp cocoa 6 Tbsp Coke 1 lb powdered sugar 1 c
  chopped nuts 1 tsp vanilla
  
  Mix all ingredients together.  Pour over cake while hot.
  
  #2--change proportions of following ingredients: 3 Tbsp cocoa omit salt and
  add 1 tsp vanilla in icing, use 1 Tbsp cocoa and omit vanilla For the cake,
  they boil the cocoa, Coke, margarine and marshmellow.  Add to flour and
  sugar, etc.  Bake 35 minutes.   For icing, bring margarine, cocoa, and Coke
  to a boil. Stir in sugar and mix well.  Add nuts. Spread while icing
  
  and cake are still warm.
  
  #3--use same ingredients as in #1, with these changes: 1/2 c butter 1/2 c
  oil 4 tsp cocoa 1 tsp vanilla omit salt and marshmellows Icing: 4 tsp cocoa
  and omit nuts
  
  In cake, boil butter, oil, cocoa and Coke.  You can take it from there.
  Bake
  
  35 minutes. In icing, bring butter, cocoa and Coke to a boil. Pour over
  sugar, mix in vanilla. Spread on hot cake. Add more coke, if necessary to
  spread.
  
  #4--smae ingrediets as #1, with these changes: 3 Tbsp cocoa 2 c miniature
  marshmellows 1 tsp vanilla Omit salt Icing:3 Tbsp cocoa In cake, boil
  buter, cocoa and cola.  Cool slightly.  Dissove soda in buttermilk. Add
  with eggs and vanilla.  Mix well.  Stir in marshmallows. Bake 30-40
  minutes. In icing, boil butter, cocoa and cola. etc. Pour over hot cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocoa Angel Food Cake
 Categories: Cakes, Osg
   Servings:  1
 
      1 c  Flour
     11 ea Egg whites
      1 ts Cream tartar
  1 1/2 c  Sugar
      1 ts Vanilla
 
  Take out 3 T. flour and add in its place 3 T. cocoa. Beat whites of eggs
  with salt added until light. Add cream tartar and beat stiff. Sift flour
  and sugar separately 3 times. Fold in sugar, flour, lastly add vanilla.
  Pour in ungreased pan. Place in cold oven, increase heat gradually and bake
  one hour. Invert pan to cool. Do not remove cake until cold. Source: Hazel
  Basel, Louden Center Grange, Seneca County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocoa Bundt Cake
 Categories: Cakes
   Servings: 12
 
  1 2/3 c  All-purpose flour
  1 1/2 c  Sugar
    1/2 c  Hershey cocoa
  1 1/2 ts Baking soda
    1/2 ts Baking powder
      1 ts Salt
      2    Eggs
    1/2 c  Shortening
  1 1/3 c  Buttermilk or sour milk *
      1 ts Vanilla
           Chocolate glaze (recipe foll
           -ws)
 
  Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In
  large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and
  salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1
  minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping
  bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until
  wooden toothpick inserted in center comes out clean. Cool 10 minutes;
  remove from pan to wire rack. Cool completely. Drizzle with Chocolate
  Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocoanut Cake
 Categories: Cakes, Osg
   Servings:  1
 
      3 c  Flour
      3 ts Baking powder
    1/2 ts Salt
    1/2 c  Butter
      4 ea Egg whites
  1 1/2 c  Sugar; white
      1 c  Cocoanut
      1 c  Water
      1 ts Lemon flavoring
 
  Cream butter and sugar. Add cocoanut, flour, sifted with baking powder and
  salt, alternately with water. Fold in whites last. Note: Bake in moderate
  350 F. oven. Source: Mrs. William Hamilton, Darrow Street Grange, Summit
  County,
       OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocolat Walnut Torte
 Categories: Chocolate, Cakes
   Servings: 12
 
      8 oz Ghirardelli Bittersweet
           -Chocolate
    3/4 c  Butter
      4    Eggs, separated
    3/4 c  Sugar, divided
      1 ts Vanilla
    1/4 c  Unsifted flour
    2/3 c  Walnuts, ground
      1 pn Cream of tartar
 
  Servings: 12
  
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly until smooth; set aside. Beat egg yolks for 1
  to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate
  mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until
  foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks
  form. Blend a fourth of the egg whites into the chocolate mixture; fold in
  remaining egg whites. Pour into 9" springform pan lined with parchment
  paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate
  from pan but center is still moist. Cool on rack. Remove torte from pan.
  Frost with Cocolat Rum Glaze*.
  
  * Separate recipe
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocomalt Cake
 Categories: Cakes, 1941
   Servings:  6
 
    3/4 c  Sugar
    3/4 c  Cocomalt
      2 tb Melted shortening
      1    Egg, well beaten
    3/4 c  Milk
      1 c  Cake flour
      1 ts Baking powder
    1/8 ts Salt
 
  Combine sugar and cocomalt.  Add shortening and egg.  Beat thoroughly. Sift
  flour, measure, and sift with baking powder and salt. Add alternately with
  milk to first mixture.  Pour into well-oiled loaf pan. Bake in moderate
  oven (375 F) 35 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Angel Food Cake
 Categories: Cakes
   Servings:  1
 
MMMMM-------------------------------CAKE------------------------------------
    3/4 c  Cake Flour
      8 lg Egg Whites
    1/2 ts Salt
    1/2 ts Cream Of Tartar
      1 c  Superfine Sugar
    1/2 ts Vanilla
    1/2 ts Almond Extract
    1/2 c  Coconut, Shredded

MMMMM-----------------------------FROSTING----------------------------------
  1 1/4 c  Sugar
      2 lg Egg Whites
      1 ts Orange Zest, Grated
    1/4 c  Orange Juice, Strained
      1 tb Corn Syrup
      1 c  Coconut, Shredded, Toasted
 
  Onto a sheet of wax paper, sift the flour 3 times.  In a large bowl with an
  electric mixer, beat the egg whites with the salt until they are frothy.
  Add the cream of tartar and beat to soft peaks.  Beat in 1/2 cup sugar, a
  little at a time.  Add the vanilla and almond extract.  Beat the egg whites
  to stiff peaks.  Fold in the remaining 1/2 cup sugar, a little at a time.
  Sift the flour over the whites in 4 batches, folding it in gently after
  each sifting.  Fold in the coconut.  Spoon the batter into a 9 inch tube
  pan, 3-1/2 inches deep.  Bake in the middle of a preheated 275F oven for 1
  1/2 hours.  Hang the cake in the pan, upside down, on the neck of a bottle
  and let it cool for 90-120 minutes or until cooled completely. Release the
  cake with a sharp knife, turn it out on a rack and invert it onto a cake
  plate.  In a metal bowl, whisk together the sugar, egg whites, zest, juice,
  corn surup and a pinch of salt.  Set the bowl over simmering water, and
  cook, whisking until it registers 140 F on a candy thermometer. Remove the
  pan from the heat and whisk the mixture over the hot water for 3 minutes.
  Remove the bowl from the water and, with an electric mixer, beat the
  frosting at high speed for 7-10 minutes or until it is cool and holds stiff
  peaks.  Spread top and sides of the cake with the frosting and coat the
  outside with the toasted coconut. A 1977 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Angel Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare your favorite angel cake batter.  Cover the bottom of an un-oiled
  tube pan with cake batter, and sprinkle generously with shredded coconut
  which has been finely divided.  Cover with batter, and add a second layer
  of coconut.  Continue until 1 cup of coconut has been used. Bake in slow
  oven (325 F) 50 minutes. If desired, food coloring in either powder, paste,
  or liquid form may be added to the water in the angel cake recipe. Any
  intensity of color may be obtained. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Cake Filling
 Categories: Cakes
   Servings: 10
 
      1 lg Coconut *
      1 pn Salt
      1 pt Milk, Sweet
      1 c  Sugar
      1 tb Flour, Heaping
 
  * Coconut should be split, peeled, and grated.  Milk should be added to
  coconut milk to make 1 pint.
  ~-------------------------------------------------------------------------
  Cook all ingredients in a 3-quart saucepan except coconut until thick. Add
  coconut and cook another 10 minutes on low-heat.  Cool before putting on
  any white cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Cake
 Categories: Cakes
   Servings:  8
 
      1 ts Baking soda
      1 c  Buttermilk
    1/4 lb Butter,at room temperature
  1 1/3 c  Sugar
      2    Egg yolks
      2 c  Flour,all-purpose
    1/2 ts Salt
      2 ts Baking powder
    1/2 ts Lemon rind,grated
      2    Egg whites

MMMMM----------------------LEMON-COCONUT FILLING---------------------------
    3/4 c  Sugar
      2 tb Cornstarch
      1 c  Water,boiling
    1/4 c  Lemon juice
    1/2 c  Coconut grated
      1 tb Butter

MMMMM-------------------------COCONUT FROSTING------------------------------
      2    Egg whites
  1 1/2 c  Sugar
    1/2 c  Water
      1 tb Light corn syrup
  1 1/2 c  Coconut,grated
 
  1. Preheat oven to 350'F.
  
  2. Grease and flour 2 9" layer cake pans.
  
  3. Add soda to buttermilk, stir to blend, and set aside.
  
  4. Cream butter with sugar until light and fluffy. Add egg yolks one at a
  time and beat well after each addition.
  
  5. Sift flour with salt and baking powder onto waxed paper. Add flour
  mixture alternately with buttermilk to butter a little at a time and blend
  well after each addition. Stir in lemon rind.
  
  6. In a separate bowl beat egg whites until stiff, then fold into batter.
  Pour into prepared pans and bake in preheated oven for about 30 minutes.
  Remove from pans onto cake rack until cool. Put layers together with
  Lemon-Coconut Filling, frost with Coconut Frosting, and sprinkle with
  coconut.
  
  *** LEMON-COCONUT FILLING ***
  
  Mix together sugar and cornstarch in a saucepan. Add boiling water and
  lemon juice; stir in coconut. Bring to a full boil over high heat, stirring
  frequently. Reduce heat slightly and let boil, stirring constantly, for 1
  minute. Remove from heat and stir in butter. Cool to room temperature.
  Stir; spread between cakes layers.
  
  *** COCONUT FROSTING ***
  
  1. Combine all ingredients except coconut in top of double boiler. Beat 1
  minute to blend, then place over boiling water and beat with rotary hand or
  electric beater until stiff peaks form, stirring mixture up from bottom and
  sides of pan occasionally.
  
  2. Transfer to a large bowl and beat 1 minute more, or until thick enough
  to spread.
  
  3. Frost cake, then sprinkle generously with grated coconut.
  
  4. Makes sufficient frosting for sides and top of 2 9" cake layers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Sour cream
      3 pk (6 oz.) frozen grated
           -coconut (not canned)
  1 1/2 c  Sugar
 
  FROM:      Ann Stalnaker
  
  Mix well and let stand 2 hours or overnight in refrigerator.
  
  1 box Duncan Hines yellow cake mix.
  
  Mix according to box (make 3 layers).  Let cool and stack with coconut
  mixture.  Wrap well (at least 4 times) in Saran Wrap and store in
  refrigerator for 3 days before serving.  It will be very moist when served.
  Keep refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Cake
 Categories: Cakes
   Servings:  6
 
    3/4 c  Butter
      2 c  Granulated sugar
      3    Eggs, well beaten
      2 c  Sifted flour
      1 ts Baking powder
      6 tb Coconut milk
      1 c  Grated fresh coconut
 
  Cream butter and sugar, add eggs, flour and baking powder. Mix, add
  remaining ingredients and pour into a greased 9x12 inch baking pan or round
  baking pans if a layer cake is desired. Bake at 350 F. for 40 minutes.
  Remove and allow to cool before frosting with your favorite frosting.
  
  From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
  Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Shortening
  1 3/4 c  Sugar
      4    Eggs, separated
  3 1/4 c  Cake flour
    1/2 ts Salt
  2 1/2 ts Baking powder
      1 c  Milk
      1 c  Grated coconut
      1 ts Vanilla
 
  Cream shortening.  Add sugar gradually and beat until fluffy.  Add egg
  YOLKS and continue to beat.
  
  Sift flour; measure and add salt and baking powder.  Sift again.  Add dry
  ingredients alternately with milk and flavoring.  Beat thoroughly after
  each addition.  Fold in grated coconut and stiffly beaten egg whites.  Pour
  into greased layer pans.  Bake at 350 F for 30 minutes. This cake has an
  excellent flavor.
  
  SOURCE:  Mennonite Community Cookbook Favorite Family Recipes by Mary Emma
  Showalter.
  
  To frost this cake, you can use a Seven-Minute frosting and sprinkle
  coconut on it.  Delicious!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Choco Cheesecake
 Categories: Cakes, Desserts
   Servings: 10
 
      1 c  Graham cracker crumbs
      3 tb Margarine, melted
      2 tb Margarine
  1 1/4 c  Sugar
      5    Large eggs
      1 c  Sour cream
      2 tb Brandy
      3 tb Sugar
      2 oz Unsweetened baking chocolate
     16 oz Cream cheese, softened
    1/4 ts Salt
  1 1/3 c  Flaked coconut (3.5 oz can)
      2 tb Sugar
 
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine
  over low heat; stirring until smooth. Combine cream cheese, sugar and salt;
  mixing at medium speed on electric mixer until well blended. Add eggs, one
  at a time, mixing well after each addition. Blend in chocolate mixture and
  coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until
  set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at
  300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill.
  
  Source: Uploaded to Cooking Echo Shared by Judi M. Phelps - The San Jose
  Kid
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Frosting
 Categories: Cakes, Toppings
   Servings:  8
 
      2    Egg whites
  1 1/2 c  Sugar
    1/2 c  Water
      1 tb Light corn syrup
  1 1/2 c  Coconut,grated
 
  1. Combine all ingredients except coconut in top of double boiler. Beat 1
  minute to blend, then place over boiling water and beat with rotary hand or
  electric beater until stiff peaks form, stirring mixture up from bottom and
  sides of pan occasionally.
  2. Transfer to a large bowl and beat 1 minute more, or until thick enough
  to spread.
  3. Frost cake, then sprinkle generously with grated coconut.
  4. Makes sufficient frosting for sides and top of 2 9" cake layers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Mist Cake
 Categories: Cakes
   Servings:  1
 
  1 1/4 c  All-purpose flour
    3/4 c  Sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 c  Butter or margarine, at room
           -emperature
    1/2 c  Milk
    1/2 ts Vanilla
      1    Egg
  2 2/3 c  Coconut flakes
    2/3 c  Raspberry jam or preserves
  3 1/2 c  Cool whip whipped topping
 
  Mix flour, baking powder and salt. Cream butter to soften. Add flour
  mixture, milk and vanilla. Mix until all flour is moistened; then beat 2
  minutes at medium speed of electric mixer, scraping bowl occasionally. Add
  egg; beat 1 minute longer. Stir in 2/3 cup of the coconut. Pour into 8 x 8
  x 2" pan which has been greased and floured. Bake @ 350 degrees for about
  40 minutes, or until cake tester inserted in center comes out clean. Cool
  in pan 10 minutes; remove from pan and finish on cooling rack. Split cake
  into 2 layers. Reserve 1 tablespoon jam for garnish; mix remaining jam with
  2/3 cup of the coconut and spread between layers. Cover top and sides of
  cake with whipped topping and remaining coconut. Garnish with reserved jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Pound Cake
 Categories: Cakes
   Servings:  6
 
      3 c  Cake flour
      1 ts Baking powder
      1 c  Crisco
    1/2 c  Butter
  2 1/2 c  Sugar
      5    Eggs
      1 c  Milk
  1 1/2 tb Coconut flavoring
      1 tb Butter flavoring
    1/4 ts Salt
      1 c  Coconut (optional)
 
  FROM:      Ellen Cleary
  
  This is a recipe a friend of mine gave me after I went nuts about this cake
  she brought to a pot luck.  It's called coconut pound cake, but she left
  the coconut out and I never missed it.  The cake was out of this world.
  
  Sift dry ingredients 3 times.  Cream shortening and sugar.  Add eggs 1 at a
  time, beating well after each addition.  Add milk and flavorings. Add salt
  and dry ingredients and beat well.  Fold in coconut with a spoon.
  
  Grease and flour a large tube pan.  Place batter in pan and bake in a COLD
  oven set at 300 degrees for 1 1/2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Almond Ice Cream Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
  1 1/2 c  Chocolate Wafer Crumbs
    1/4 c  Unsalted Butter, Melted
  1 1/2 pt Coffee Ice Cream
  1 1/2 c  Heavy Cream, Well Chilled
      1 ts Vanilla
  1 1/2 c  Amaretti, Crushed
    1/2 c  Almonds, Sliced And Toasted
           Dark Chocolate Sauce *
 
  * See recipe listed under Dark Chocolate Sauce.
  ~-------------------------------------------------------------------------
  In a bowl with a fork, stir together the crumbs and butter until the
  mixture is well combined.  Pat the mixture onto the bottom and 1-inch up
  the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze
  crust for 30 minutes or until firm.  Spread ice cream evenly on the crust
  and return to freezer for 30 minutes or until ice cream is firm.  In a bowl
  with an electric mixer, beat cream with vanilla until it holds stiff peaks,
  fold in amaretti thoroughly and spread over ice cream. Smooth top of cake,
  sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is
  firm.  Freeze cake, covered with plastic wrap and foil, overnight. Just
  before serving, wrap a warm damp towel around the side of the pan, remove
  side of pan, and transfer cake to a serving plate. Cut into wedges with a
  knife dipped in hot water and serve it with the Dark Chocolate Sauce. A
  1988 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Cake with Streusel Topping
 Categories: Cakes
   Servings: 12
 
  1 1/2 c  All-purpose flour
      1 c  Sugar
      3 ts Double acting baking powder
    1/4 ts Salt
      1 c  Sour cream
    1/2 ts Vanilla extract
      2    Eggs

MMMMM-------------------------STREUSEL TOPPING------------------------------
      2 tb Flour
      2 tb Unsalted butter
      2 tb Sugar
      3 tb Brown sugar
 
  PREHEAT OVEN TO 350F. Combine all ingredients in a mixer and mix until all
  ingredients are incorporated. Do not over mix. Pour batter into a
  9-by-9-inch lightly greased cake pan, and cover with streusel topping
  (RECIPE Follows). Bake about 20 minutes.
  
  STREUSEL TOPPING: PLACE ALL INGREDIENTS together in a mixer and mix until
  crumbled.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Chiffon Cake
 Categories: Cakes
   Servings:  6
 
  2 1/4 c  Cake flour
      1 tb Baking powder
      1 ts Salt
      1 c  Granulated sugar
    1/2 c  Vegetable oil
      6    Egg yolks
    3/4 c  Strong black coffee (at room
           -temperature)
      1 ts Vanilla
      6    Egg whites
    1/4 ts Cream of tartar
    1/2 c  Granulated sugar
           Coffee Glaze (follows)
           Or
           Coffee Whipped Cream
           -(follows)
           Sift together flour, baking
           -powder, salt and 1 cup
           -sugar.  Add oil,egg
           Yolks, coffee, and vanilla.
           -Beat with electric mixer,
           -until smooth,about
 
  30 seconds. Beat egg whites with cream of tartar to soft peaks;gradually
  add 1/2 cup sugar, beating constantly until mixture holds stiff shiny
  peaks.
  
  Fold first mixture gently but thoroughly into egg whites.  Pour into
  greased 10 inch tube pan.  Bake in 350 F oven for 1 hour or until cake
  springs back when lightly touched on top.  Invert and let cool in pan. When
  cool, loosen edges and turn out cake.  Spread with Coffee Glaze OR split
  into 3 or 4 layers and fill with Coffee Whipped Cream.
  
  Coffee Glaze 2 cups sifted icing sugar 1 tsp vanilla 1/4 cup strong black
  coffee (at room temperature)
  
  To icing sugar, add vanilla and enough strong coffee to make a glaze of
  very thin spreading consitency.  Spread over top and sides of cake or
  spread just over top, letting glaze drizzle down sides.
  
  Coffee Whipped Cream 2 cups whipping cream Beat whipping cream until soft
  peaks form; beat in icing sugar and coffee liqueur and continue whipping
  until stiff.
  
  Source: Canadian Living Magazine posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Coffeecake with Espresso Glaze
 Categories: Cakes
   Servings:  1
 
MMMMM-------------------------------CAKE------------------------------------
      2 c  Flour
      1 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt
    3/4 c  Unsalted Butter, Softened
      1 c  Sugar
      2    Large Eggs
      2 ts Vanilla
      1 c  Sour Cream
      2 tb Instant Espresso *

MMMMM------------------------------GLAZE-----------------------------------
      3 tb Strong Brewed Coffee
  1 1/2 ts Instant Espresso Powder
    3/4 c  Confectioner's Sugar
 
  * Dissolved in 1 T hot water.
  ~-------------------------------------------------------------------------
  Into a bowl, sift together the flour, baking powder, soda, and salt.  In
  another bowl with an electric mixer, cream the butter, and add the sugar
  gradually, beating the mixture until it is light and fluffy.  Add the eggs
  one at a time, beating well after each.  Beat in the vanilla.  Add the
  flour mixture alternately with the sour cream, beginning and ending with
  flour, and blending the batter after each addition.  Transfer about 1/3 of
  the batter to another bowl and stir in the espresso mixture, stirring until
  the batter is well combined.  Spoon half the plain batter into a
  well-buttered 8-inch bundt pan, spreading it evenly.  Spoon the coffee
  batter over the plain, spreading it evenly and spoon the remaining plain
  batter on top, spreading it evenly.  Bake the cake in the middle of a
  preheated 350 F oven for 55-60 minutes, or until it is golden and a tester
  comes out clean.  Let it cool in the pan on a rack for 30 minutes.  Invert
  the cake onto the rack and let it cool completely.  In a bowl, stir
  together 2 T of brewed coffee and the espresso powder, stirring until the
  powder has dissolved.  Sift the confectioner's sugar and add it, stirring
  until it is combined well.  If necessary, add more coffee to obtain a
  pourable consistency.  Pour the glaze over the coffeecake and let the cake
  stand for 10 minutes or until the glaze has set.  Serve warm. A 1989
  Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coke Cake
 Categories: Cakes, Coca-cola
   Servings:  8
 
      2 c  Flour
      2 c  Sugar
  1 1/2 c  Marshmallows
    1/2 c  Shortening
    1/2 c  Margarine
      3 tb Cocoa
      1 c  Coca-Cola
    1/2 c  Buttermilk
      1 ts Baking Soda
      2    Eggs, Beaten
    1/2 c  Margarine
      3 tb Cocoa
      6 tb Coca-Cola
      1 lb Powdered Sugar
      1 c  Pecans, Chopped
 
  Marshmallows may be chopped or miniature.  Sift together flour and sugar,
  stir in marshmallows and set aside.  Bring to a boil, shortening,
  margarine, cocoa and Coke. Remove from heat and pour over dry ingredients.
  Stir in buttermilk, baking soda and eggs.  Do not beat this cake mixture.
  Pour into a greased 13x9x2-inch pan and bake in a preheated 350F oven for
  45 minutes or until done.  Cool 30 minutes before frosting cake. Coke Cake
  Frosting:  Bring margarine, cocoa and Coke to a boil.  Boil a minute,
  remove from heat and gradually add sugar. Stir in pecans. Source: Texas The
  Beautiful Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Colombian Fresh Banana Cake with Sea Foam Frosting Coca-Cola
 Categories: Cakes
   Servings:  1
 
      1    Pkg (18.5 oz) yellow
           Cake mix **
    1/8 ts Baking soda
      2    Eggs
    3/4 c  COCA-COLA
      1 c  Bananas, ripe and mashed
      2 ts Lemon juice
    1/3 c  Nuts, finely chopped (opt)

MMMMM------------------------SEA FOAM FROSTING-----------------------------
      2    Egg whites
  1 1/2 c  (firmly packed) light
           Brown sugar
    1/8 ts Cream of tartar *
    1/3 c  COCA-COLA
      1 ts Vanilla extract
           Dash salt
 
  *  Do not use a mix with pudding added or which requires oil.
  
  *  you may substitute 1 tablespoon corn syrup.
  
  TO MAKE THE CAKE:  In a large mixing bowl, combine the cake mix, baking
  soda, and eggs.  Measure the Coca-Cola, stir briskly until the foaming
  stops; add to the batter.  Blend ingredients just until moistened, then
  beat at high speed of an electric mixer for 3 minutes, scraping the bowl
  often.
  
  In a bowl, combine the mashed bananas with the lemon juice; add to the
  batter.  Add the chopped nuts to the batter and beat for 1 minute at medium
  speed.  Turn the batter into a well-greased, lightly floured, 13x9x2-inch
  pan.
  
  Bake in a preheated, 350 degree F oven for about 40 minutes or until the
  cake tests done.  Cool on a rack for 15 minutes, remove cake from pan and
  turn right-side up on a rack to finish cooling.
  
  TO MAKE THE SEA FOAM FROSTING:  In the top of a double boiler, combine all
  the ingredients except the vanilla extract.  Beat 1 minute at high speed of
  an electric mixer.  Place over boiling water (the water should not touch
  the bottom of the top half of the double boiler.). Beat on high speed about
  7 minutes until the frosting forms peaks when the mixer is raised.
  
  Remove from boiling water (for the smoothest frosting, empty into a large
  bowl).  Add the vanilla extract and continue beating on high speed until
  thick enough to spread, about 2 minutes.  Spread on the sides and top of
  the cold banana cake.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Colorful Deluxe Fruit Cake
 Categories: Cakes
   Servings:  5
 
  1 1/2 c  Sifted all purpose flour
      2 ts Baking powder
      1 ts Salt
    1/2 ts Nutmeg
    1/2 ts Cinnamon
    1/4 ts Allspice
    1/2 ts Mace
    1/4 ts Clove
      1 c  Butter
    1/2 c  Sugar
    1/2 c  Honey
      6    Eggs, well beaten
      1 ts Vanilla
    1/2 c  Orange juice
      2 lb Deluxe fruit mix
    1/4 lb (1/2 cup) citron peel, diced
    1/2 lb (1 cup) glace cherries,
           -halved
    1/2 lb Raisins (1-1/2 cups)
    1/2 lb Blanched almonds (1-1/2
           -cups)
           Cut into strips and toasted
    1/2 c  Flour for dredging fruit
 
  Sift together the 1-1/2 cups flour, baking powder, salt and spices. Cream
  butter, gradually add sugar and honey, beat until fluffy.  Add eggs and
  vanilla gradually.  Beat well.  Add flour-spice mixture alternately with
  orange juice, beating until smooth after each addition. Add peels, fruits
  and nuts dredged with the remaining 1/2 cup flour. Mix well.  Turn into
  pans lined with three thicknesses of greased brown paper.  Fill 8x8x3 pan
  (large fruit cake pan) with batter.  This will fill pan about 3/4 full.
  Bake at 300 F for approximately 2-1/2 hours for 8 inch fruit cake pan, less
  for smaller pans. Makes about 5-1/2 lbs of fruitcake.
  
  Origin:  Found in old recipe box got from garage sale. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Columbian Fresh Banana Cake with Sea Foam Frosting
 Categories: Cakes, Columbian, Coca-cola, Toppings
   Servings:  1
 
MMMMM---------------------------BANANA CAKE--------------------------------
      1 pk Yellow Cake Mix (18.5 Oz) *
    1/8 ts Baking Soda
      2    Eggs
    3/4 c  Coca-Cola
      1 c  Mashed Ripe Bananas
      2 ts Lemon Juice
    1/3 c  Finely Chopped Nuts

MMMMM------------------------SEA FOAM FROSTING-----------------------------
      2 lg Egg Whites
  1 1/2 c  Light Brown Sugar, Packed
    1/8 ts Cream Of Tartar **
    1/3 c  Coca-Cola
      1 ts Vanilla Extract
      1 ds Salt
 
  * Do notuse a cake mix that has pudding or which requires oil.  ** You may
  substitute 1 tablespoon of corn syrup.
  ~-------------------------------------------------------------------------
  TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda
  and eggs.  Measure the Coca-Cola, stir briskly until the foaming stops; add
  to the batter.  Blend ingredients just until moistened, then beat at high
  speed of an electric mixer for 3 minutes, scraping the bowl often. In a
  bowl, combine the mashed bananas with the lemon juice;add to the batter.
  Add the chopped nuts to the batter and beat for 1 minute at medium speed.
  Turn the batter into a well greased,  lightly floured 9" X 13" X 2" baking
  disk.  Bake in a preheated 350F oven for about 40 minutes or until the
  cake tests done.  Cool on a rack for 15 minutes, remove cake from pan and
  turn right side up on a rack to finish cooling. TO MAKE SEA FOAM FROSTING:
  In the top of a double boiler, combine all of the ingredients, except the
  vanilla extract.  Beat for 1 minute at high speed with an electric mixer.
  Place over boiling water (the water should not touch the bottom of the top
  half of the double boiler).  Beat on high speed for about 7 minutes until
  the frosting forms peaks when the mixer is raised. Remove from boiling
  water (for the smoothest frosting, empty into a large bowl). Add the
  vanilla extract and continue beating on high speed until thick enough to
  spread, about 2 minutes.  Spread on the sides and top of the cold banana
  cake.  From: "International Cooking with Coca-Cola", a give away pamphlet
  fro The Coca-Cola Company, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Comfort Cake
 Categories: Cakes
   Servings:  1
 
      1    18 1/4 oz yellow cake mix
  3 1/2 oz Instant vanilla pudding mix
           - pkg
      4    Eggs
    1/2 c  Water
    1/2 c  Oil
      1 c  Nuts; chopped
    1/2 c  Southern comfort
    1/4 c  Butter
    1/8 c  Water
    1/2 c  Sugar
    1/4 c  Southern comfort
 
  Cake: Combine first 7 ingredients. Beat at medium speed, 2 minutes. Pour
  into greased, floured 10" tube or 12 cup Bundt pan. Bake @ 325 degrees, 1
  hour. Cool. Invert on plate. Prick top, brush 1/2 of glaze (see below)
  evenly over top & sides. Cool cake. Reheat glaze & brush over cake. Just
  before serving, sift 1 tablespoon powdered sugar over cake. Glaze: Melt
  butter. Stir in water, sugar. Boil 3 minutes, stirring constantly. Remove
  from heat, stir in Southern Comfort.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cookies and Cream Cake
 Categories: Cakes
   Servings:  6
 
      1 pk Cake mix, white
  1 1/4 c  Water
    1/3 c  Oil
      3    Egg white
      1 c  Oreos, crushed
     10    Cookies, whole
    3/4 c  Shortening
      1 ts Vanilla
      2    Egg white
 
   ea FROSTING                            3 c  sugar, powdered Heat
  oven to 350.  Grease and flour 2 round cake pans.  In large bowl, combine
  all cake ingredients except cookies.  Mix at low speed until moistened.
  Beat 2 minutes at high speed.  Stir in crushed cookies.  Bake at 350 for
  25-35 minutes or until it tests done.  Cool layers. FROSTING: In small bowl
  combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites.
  Blend well.  beat in remaining sugar until frosting is smooth. Fill and
  frost cake.  Arrange whole cookies on end and on top of frosted cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornish Saffron Cake
 Categories: Cakes
   Servings:  2
 
      3 pk Saffron strands (0.05 g)
      1 tb Boiling water
    1/3 c  Sugar
      1 c  Warm water (110'F./44'C.)
      1 pk Active dry yeast (1/4 oz)
      5 c  Bread flour
    1/4 ts Salt
    3/4 c  Lard
    1/2 c  Butter
  1 2/3 c  Currants or mixed fruit
 
  Lightly grease 2 9x5" loaf pans. Line a broiler pan with foil. Place
  saffron on foil and spread thinly. Place pan under a very low broiler and
  gently dry saffron (do not discolor) 3-4 minutes or until dry.
  
  Place saffron in a small bowl and crush to a fine powder. Add boiling water
  and let stand 8 hours. Dissolve 1 teaspoon of sugar in 1/4 cup warm water.
  Add yeast, whisk and let stand 10-15 minutes or until frothy. Put flour,
  salt, lard and butter into a bowl and cut in finely. Mix in remaining sugar
  and currants. Stir saffron into remaining warm water and add to flour
  mixture. Stir in yeast and mix to form a dough. Knead lightly, cover and
  let rise in a warm place until double in bulk.
  
  Knead dough and divide in half. Press each piece to a rectangle with width
  equal to length of loaf pan. Roll up dough, jellyroll style, and place in
  greased loaf pans, seam side down. Press to fill corners. Cover and let
  stand at room temperature until dough has risen to top of pans. Preheat
  oven to 375'F. (190'C.). Bake in preheated oven 35-45 minutes or until
  golden. If necessary, cover with foil during baking to prevent
  overbrowning. Cool on a wire rack. Let stand 1 day before serving.
  
  Makes 2 cakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Country Omelet Cake
 Categories: Cakes
   Servings:  6
 
      8    Eggs, separated
      3 tb Water
      3 tb Flour
    1/2 ts Salt
    1/4 ts Pepper
    1/2 c  Onion, chopped
      2 tb Margarine
      1    1# can corned-beef hash
      8 oz Tomato sauce
 
  Generously grease two 8" layer cake pans.
  
  Beat egg whites until foamy, add water, beat until stiff peaks form. Beat
  egg yolks with flour, salt and pepper.  Fold into egg whites. Divide
  mixture into cake pans. Bake at 350 F for 20 minutes, or until puffed and
  firm. Saute onion in margarine, add hash, heat through.
  
  Turn 1 layer of egg omelet onto serving dish.  Cover with hash. Top with
  second layer.  Serve with warmed tomato sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cover-Up Icing
 Categories: Cakes, Toppings
   Servings:  6
 
      6 oz Whipped Topping Mix (Dry) (2
           -Envelopes)
  1 1/2 c  Milk
      3 oz Pistachio Instant Pudding (1
           -Package)
    1/2 c  Coconut
    3/4 c  Chopped Nuts (Use Pecans If
           -That Is What You Used In
           The Cake.  Match The Nuts)
 
  This is the icing for the Watergate Cake that came out in 1976.
  
  Combine the topping mix, milk and pudding.  Beat until thick. Spread on the
  cake, (The icing will be a light green color). Sprinkle with the coconut
  and chopped nuts.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Craig's Macadamia Cake
 Categories: Cakes
   Servings: 12
 
MMMMM---------------------------FOR THE CAKE--------------------------------
  1 1/4 c  Macadamia nuts
    1/4 c  Cake flour
      6    Egg yolks
    3/4 c  Sugar
      3 dr Vanilla
      1 ts Kirsch
      7    Egg whites
    1/8 ts Salt
    1/2 ts Cream of tartar

MMMMM-------------------------FOR THE FILLING------------------------------
      2 c  Macadamia nuts
    1/2 c  Sugar
      3 tb -Water
      2 tb Corn syrup
      1 tb Unsalted butter
      1 tb Whipping cream

MMMMM--------------------------FOR THE ICING-------------------------------
      2 c  Flaked unsweetened coconut
      1 c  Whipping cream
      2 tb Sugar; to taste
      1 ts Vanilla extract
 
  For the CAKE: Butter and flour a 9-inch springform pan.  Toast the nuts in
  a preheated 325 F oven for 5 to 7 minutes, or until they smell nutty. Cool.
  Grate the nuts fine with a hand nut grater and stir in the flour, or grind
  them fine with the flour in a food processor.
  
  Beat the egg yolks with half the sugar, the vanilla, and the kirsch to a
  3-second ribbon.  Warm the egg whites over hot water or swirl them over a
  gas flame until barely warm, then beat them with the salt and the cream of
  tartar to soft peaks again.  Spread the yolk mixture over the whites and
  sprinkle with a quarter of the nuts.  Fold until partially mixed, sprinkle
  with another quarter of the nuts, and fold.  Repeat until all the nuts have
  been folded in.  Be careful not to overwork the batter and deflate the
  eggs.  Pour into the prepared pan and bake in a preheated 325 F oven for 30
  to 40 minutes, or until the sides of the cake just begin to pull away from
  the sides of the pan.  Cool.
  
  For the FILLING: Toast the nuts in a preheated 325 F oven for 5 to 7
  minutes, or until they smell nutty.  Cool and chop coarse.  Shake the nuts
  in a coarse strainer to remove any dusty particles.
  
  Put the sugar in a small non-corroding saucepan, add the water, and cook
  over medium heat until light gold.  Remove from the heat and carefully add
  the corn syrup, butter, and cream.  Stir over low heat until the caramel
  has dissolved, then stir the caramel into the nuts to bind them.  Slice the
  cake into two layers and spread the warm filling between them.
  
  For the ICING: Toast the coconut in a preheated 325 F oven for 5 to 8
  minutes, stirring often until pale golden brown.  Cool.  Whip the cream
  with the sugar and vanilla until it holds soft peaks and is just stiff
  enough to spread on the cake.  Ice the cake with the cream and press the
  coconut all over the surface of the cake.
  
  This cake is delicious served with kumquats poached in honey.  This recipe
  was developed by Craig Sutter, a pastry assistant for several years at Chez
  Panisse.
  
  Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House - New
  York  (ISBN: 0-394-53860-9) Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranapple Cake
 Categories: Cakes
   Servings: 10
 
  2 1/2 c  Unsifted all-purpose flour
  1 1/2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Baking powder
    1/4 ts Salt
  1 1/4 c  Unsweetened applesauce
      1 c  Light-brown sugar firm pack
      2    Large eggs - whites
    1/2 c  Vegetable oil
      1 c  Frozen cranberries, halved
      1 c  Red cooking apple shredded

MMMMM-----------------------------FROSTING----------------------------------
      2 tb Butter, softened
      1 tb Milk
    1/4 ts Vanilla
  1 1/4 c  Confectioners sugar
 
  Heat oven to 325 grease and flour 10" tube pan In small bowl, combine
  flour, baking soda, cinnamon, baking powder and salt. In large bowl, with
  electric mixer, beat applesauce, brown sugar, egg whites and oil until well
  mixed. Beat in flour mixture until smooth. With rubber spatula, fold in
  cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to
  60 minutes or until cake tester inserted in center comes out clean. Cool
  cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold
  cake onto a wire rack; cool completely. Place cake on a serving plate.
  Prepare icing and drizzle over cake. Icing: In small bowl beat butter with
  milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups
  confectioners sugar until icing is smooth and spoonable.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Upside-Down Cake
 Categories: Cakes, Entertain
   Servings: 10
 
           Butter;
           -or non-stick vegetable oil
      2 c  Cranberries
  1 3/4 c  Sugar
    1/2 c  Water
      1 c  Cake flour
  1 1/2 ts Baking powder
    1/2 c  Applesauce
    1/4 c  Thawed frozen nonfat
           -egg substitute
           -(equivalent to 1 egg)
    1/4 c  Nonfat milk
    1/4 c  Freshly squeezed orange juic
      1 ts Grated orange zest
    1/2 ts Vanilla
      1 c  Low-fat whipped topping
      1 tb Orange liqueur
 
  Lightly butter bottom and sides of 9-inch round baking pan or spray with
  non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water
  in large saucepan. Bring to boil. Reduce heat and simmer until slightly
  thickened to syrupy consistency, about 10 minutes. Pour into prepared pan.
  Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar
  and baking powder into large bowl. In another bowl stir applesauce, egg
  substitute, nontfat milk, orange juice, orange zest and vanilla until
  blended. Stir into dry ingredients just until blended. Pour over cranberry
  mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted
  in center comes out clean. Let cake cool in pan about 5 minutes. Loosen
  cake around edges of pan. Place inverted serving platter over cake and turn
  both upside down. Shake gently then remove pan. Serve warm with whipped
  topping blended with orange liqueur. Makes 10 servings. Each serving
  contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat.
  Source: L.A. Times Newspaper
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Orange Holiday Wreath
 Categories: Cakes
   Servings:  8
 
  3 3/4 c  Flour, all-purpose
      2 pk Yeast, rapid rise
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Water
    1/4 c  Honey
    1/4 c  Margarine
      2    Eggs
           Pam
           Cranberry Orange Nut Filling
      1 c  Cranberries, finely chopped
    1/2 c  Orange segments, chopped
      3 tb Honey
    3/4 c  Nabisco 100% bran
    1/2 c  Pecans, toasted and chopped
           Confectioners' Sugar Glaze
      1 c  Confectioners' sugar
      5 ts Milk
    1/2 ts Vanilla extract
 
  Prepare Cranberry Orange Nut Filling; set aside.
  
  In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat
  milk, water, honey and margarine until very warm (125 to 130 degrees F);
  stir into dry mixture.  Mix in 1 egg and enough remaining flourto make soft
  dough.  On lightly floured surface, knead until smooth and elastic, about 4
  to 6 minutes.  Cover; let rest on floured surface 10 minutes.
  
  On floured surface, roll dough to 16X9-inch rectangle.  Spread with
  Cranberry Orange Nut Filling to within 1/2-inch of dough edges.  Roll up
  from long edge as for jelly roll; pinch seam to seal.  Place, seam-side
  down, on baking sheet sprayed with cooking spray.  Form into a ring and
  pinch ends to seal.  With sharp knife, cut slits starting from outer edge,
  2/3 of the way through dogh at 1-inch intervals.  Turn each section on its
  side to show filling.  Spray dough with cooking spray.  cover; let rise in
  warm draft-free place until doubled in size, about 30to45 minutes.
  
  Beat remaining egg; brush on dough.  Bake at 375 degrees for 25-35 minutes
  or until done.  Tent with foil during last 10 minutes of baking to prevent
  over browning.  remove from sheet; coon on wire rack.  Drizzle with
  confectioners sugar glaze.
  
  **Cranberry Orange Nut Filling:  In medium saucepan, heat cranberries,
  orange segments and honey to a boil.  Reduce heat; simmer for 5 to 10
  minutes, stirring occasionally, or until thickened.  Stir in Bran and
  Pecans,.  cool completely.
  
  **Glaze:  Beat sugar, milk and extract until smooth.  (Start with 4
  teaspoons milk and add as needed).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Cake
 Categories: Cakes
   Servings:  8
 
    1/4 lb Margarine
      1 c  Sugar
      2 x  Eggs
      2 c  Flour
    1/2 pt Sour Cream
      1 ts Baking Powder
      1 ts Baking Soda
    1/4 ts Salt
      1 ts Vanilla
      1 cn Whole Cranberry Sauce
    1/2 c  Walnuts
 
  Put half the batter in a round tube pan, put in half the cranberry sauce.
  Put in the rest of the batter and rest of the cranberry sauce. Put nuts on
  top.
  
  Bake for 35-40 minutes at 350 deg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crazy Cake
 Categories: Cakes
   Servings: 10
 
      3 c  Flour
      2 c  Sugar
      2 ts Baking soda
      1 ts Salt
    1/2 c  Cocoa
    3/4 c  Oil
      1 ts Vanilla
      2 tb Vinegar, preferably cider
           -vinegar
      2 c  Water
           FOR THE ICING:
      6 tb Butter (3/4 stick)
      4 tb Milk
      3 tb Cocoa
  2 2/3 c  Confectioners' sugar (3/4 of
           -a one-pound box)
 
  Sift the flour, sugar, baking soda, salt, and cocoa into an ungreased 9 x
  13 inch baking pan.  With a fork, lightly stir to evenly mix the
  ingredients.  Add the oil, vanilla, and vinegar.  Pour the water over the
  entire ingredients.  Mix with a fork until smooth, making sure to mix in
  any batter that sticks in the corners.  Bake in a preheated 350 F oven for
  450 minutes or until a toothpick inserted into the middle of the cake comes
  out clean.
  
  Remove the cake from the oven and immediately top with the icing while the
  cake is still in the pan.
  
  To make the icing:  Melt the butter, add the milk and cocoa and bring to a
  boil.  Remove from the heat and gradually add the confectioners' sugar by
  sifting it into the mixture (without sifting, the icing will be lumpy).
  Stir until the icing is smooth.  Pour the smooth icing and let it set until
  the icing slightly hardens.
  
  Makes 10 servings.
  
  Nutrient Value per Serving: 504 Calories, 24 g Fat, 7 g Saturated Fat, 5 g
  Protein, 69 g Carbohydrates, 22 mg Cholesterol, 460 mg Sodium.
  
  [The Washington Post; January 9, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
    1/3 c  Sweet cream
      4    Eggs, well beaten
    1/8 ts Salt
  1 1/4 c  Cake flour
      2 ts Baking powder
      1 ts Lemon flavoring
 
  Sift flour, measure, and sift with baking powder and salt. Combine sugar,
  eggs, and cream.  Stir until well blended.  Add flavoring. Add sifted dry
  ingredients.  Beat 5 minutes.  Pour into well-oiled, shallow pan. Bake in
  moderate oven (375 F) about 30 minutes. Mrs. Louis Linke, Paragould, AR.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake.  Bake in shallow pan.  When cake cools cover with a
  layer of thinly sliced bananas.  Serve with slightly sweetened whipped
  cream, a cream filling, or a soft custard. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cake
 Categories: Cakes, Osg
   Servings:  1
 
      2 ea Eggs
           Cream; sweet
      1 c  Suar
      1 c  Flour
      1 ts Baking powder
      1 ts Lemon
 
  Break eggs in cup and fill with cream, add sugar, flour, baking powder and
  lemon. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. Source:
  A. S. Price, Miami Grange, Clermont County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
      2 c  Cake Flour, Sifted
  1 1/2 ts Baking Soda
      1 ts Salt
      6 oz Cream Cheese
    1/2 c  Vegetable Shortening
      2 ts Vanilla Extract
      6 c  Confectioners' Sugar, Sifted
    1/4 c  Hot Water
      4 oz Baking Chocolate
    1/4 c  Vegetable Shortening
      3 lg Eggs
    3/4 c  Milk
      1 tb Milk
 
  Sift the cake flour, baking soda, and salt together and set aside. Combine
  cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat,
  with an electric mixer set on high, until light and fluffy.  Add
  confectioners' sugar alternately with hot water and chocolate (melted and
  cooled to room temperature) to cream cheese mixture, beating well after
  each addition.  Blend until smooth.  Remove 2 cups of the chocolate mixture
  and cover with plastic wrap.  Reserve for frosting.  Blend 1/4 cup
  shortening into remaining chocolate mixture.  Add eggs, one at a time,
  beating well after each addition.  Add dry ingredients alternately with 1/4
  cup of milk, beating well after each addition.  Spread batter in 2 greased
  and waxed paper lined 9-inch round cake pans.  Bake in preheated 350F oven
  for 35 minutes or until cakes test done.  Cool in pans on racks for 10
  minutes.  Remove from pans; cool completely on racks.  Blend 1 T milk into
  the reserved chocolate mixture for frosting.  Place one layer on serving
  plate and spread with frosting.  Top with second layer and frost sides and
  top with remaining frosting.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese Tarts
 Categories: Cakes
   Servings: 36
 
      2 pk Softened Cream Cheese
    3/4 c  Sugar
      2    Eggs
      1 tb Lemon Juice
      1 ts Vanilla
      1 pk Sunshine Vanilla Wafers
      1 cn Cherry Pie Filling
 
  Beat all ingredients with electric mixer.  Put papers in tart tins (use
  tart pan and paper wrappers).  Put wafers in papers, FLAT side up.  Fill
  3/4 full of cheese mixture.  Put cherry on top, (no juice).  Bake 15
  minutes at 350F.  Cool in tins.  Makes three dozen.  If storing for
  awhile, refrigerate.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese Pound Cake
 Categories: Cakes
   Servings:  8
 
      3 c  Sugar
    1/2 c  Crisco oil
      6    Eggs
      1 ts Vanilla
      3 c  Flour
      1    (8oz) pkg cream cheese
      2    Margarine sticks
 
  Cream together margarine, cheese & vanilla.  Add the remaining ingredients
  gradually.  Bake at 350 degrees for 1 1/2 hours.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Pound Cake with Soft Coffee Frosting
 Categories: Cakes
   Servings:  6
 
  3 3/4 c  Cake flour, sifted
      1 ts Baking powder
    1/4 ts Salt
      1 c  Shortening
    3/4 c  Butter or margarine
      2 c  Sugar
      8 ea Eggs
      1 ts Vanilla
    1/2 pt Heavy cream, whipped
 
  Sift together flour, baking powder and salt. Cream shortening and butter or
  margarine in large bowl of electric mixer. Add sugar gradually; beat until
  light and fluffy. Add eggs, one at a time, beating well after each
  addition. fold in the sifted dry ingredients. Add vanilla. Gently fold in
  the whipped cream. Pour batter into a 10-inch tube pan which has been
  greased and floured. Bake in a 325 degree F. oven for 1 hour and 20 minutes
  or until done. Frost with Soft Coffee Frosting. This cake and frosting will
  freeze.
  
  SOFT COFFEE FROSTING: 3 Tbsp shortening 3 Tbsp butter or margarine 1/4 tsp
  salt 1 tsp vanilla 1 Tbsp instant coffee 3 cups confectioners' sugar,
  sifted 4 Tbsp milk
  
  Cream shortening and butter or margarine in small bowl of electric mixer.
  Add salt, vanilla, instant coffee, and 1 cup of confectioners' sugar. Add
  milk and remaining sugar, beat until thoroughly blended. Spread on top and
  sides of Cream Pound Cake.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Blender Chocolate Frosting
 Categories: Chocolate, Cakes
   Servings:  3
 
      6    Blocks (6 oz.) unsweetened
      1 c  Evaporated milk
           Baking chocolate
      1 ts Vanilla
  1 1/2 c  Sugar
      6 tb Margarine
 
  Cut chocolate into small pieces. Put all of the ingredients into a blender.
  Cover. At low speed, blend until larger pieces are chopped. Stop motor and
  stir. Blend at high speed until frosting becomes thick and creamy. This
  frosting is absolutley scrumptious. Makes 3 cups frosting.
  
  Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II Shared
  by: Scott Ward I
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crescent Cheese Delights
 Categories: Cakes
   Servings: 20
 
      2 pk Pillsbury Crescent Rolls
      2 pk Cream Cheese
      1 c  Sugar
      1 ts Vanilla
      1    Egg
 
  Open 1 pk crescent rolls and line a 13"x9" pan.  Pinch together triangles
  and form crust.  Cream all other ingredience and pour over crust.  Top with
  the other pk of crescent rolls and pinch together triangles to form top
  crust.  Bake at 350F for 25-30 minutes.  Frost after cooled with glaze (1
  cup powdered sugar, 1/2 t. vanilla and 2T milk).  Best when served cold.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crostata Di Frutta Di Stagione (Shortcake with Fresh Fruits
 Categories: Cakes
   Servings:  6
 
      7 oz Flour
  2 1/2 oz Sugar
      1 pn Salt
  3 1/2 oz Butter
      2    Egg yolks
    1/4 ts Lemon rind, grated
           FILLING
           Strawberries, and so forth
           CREMA PASTICCERA (PASTRY
           -CREAM)
      3    Egg yolks
    1/3 c  Sugar
      2 oz Flour
           Vanilla, pinch or drop
  1 1/2 c  Milk
 
  SHORTCAKE
  
  SIFT TOGETHER THE FLOUR, sugar and salt on a wooden pastry board. Make a
  well in the center and add butter, eggs and lemon rind. Mix and knead with
  the fingertips taking care not to handle too much. When smooth, shape into
  a ball and chill for about 30 minutes. Roll out lightly in a circle, cut
  edges and keep dough about 1 inch larger than a 8- to 9-inch (diameter)
  fluted flan tin. Butter and flour the pan and fit the pastry into it, again
  trim the edges, prick with fork and flute edges. Place in preheated oven at
  moderate heat for 15 to 20 minutes.
  
  CREMA PASTICCERA Beat together yolks and sugar until slightly thickened and
  a light lemon color. Beat in flour and vanilla. Over medium heat, bring
  milk just to the boil. Let it cool for a moment, then add it to the egg
  mixture, whisking rapidly. Cook over low heat until the pastry cream
  thickens enough to coat the back of a wooden spoon. Cool. When crema
  pasticcera is cool, spread evenly on the bottom of the pie. Fill with
  whatever fresh fruits are available and glaze with an apricot jam. Melt
  apricot jam glaze with a little hot water. This recipe will serve 6 people.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crullers
 Categories: Cakes, 1941
   Servings:  6
 
      1    Egg, well beaten
      1 tb Melted butter or butter
           -substitute
    1/4 ts Nutmeg
           Flour
    1/8 ts Salt
      3 tb Sugar
    1/4 ts Cinnamon
 
  Combine egg, butter, salt, sugar, and spices.  Beat thoroughly. Add sifted
  flour to make a stiff dough.  Turn onto lightly floured board. Roll in
  sheet 1/4 inch thick.  Cut in strips 2 1/2 by 3 inches. Make 4 or 5
  lengthwise gashes nearly to the ends. Run your fingers in and out of the
  gashes, push strips together a little, and slip into hot fat (365 F). Fry
  until brown. Drain on crumpled absorbent paper. Florence Taft Eaton,
  Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crumb Cake (Krum Kuchen)
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      1 c  Butter Or Other Shortening
      2 c  Sugar
      4 ts Baking Powder
      4    Eggs, Separated
      1 c  Milk
      4 c  Flour
           Butter, Melted
           Cinnamon
 
  Combine sugar, flour and baking powder which have been sifted together. Add
  the shortening and crumb well with the fingers. Take out 1 cup of crumbs
  and to the remaining add the well beaten egg yolks and milk. Fold in the
  stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep
  pans and sprinkle top with the crumbs. Bake at 450F about 45 minutes.
  Sprinkle top with melted butter and cinnamon when finished baking. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crumb Cakes
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
    1/2 c  Shortening
      2 c  Flour
    1/4 ts Salt
      1 c  Sour milk
    1/2 ts Baking soda
      1 ts Baking powder
      1 c  Chopped raisins
      1 ts Cinnamon
 
  Sift flour, measure, and sift.  Cream sugar and shortening.  Add flour,
  cinnamon, and salt.  Mix until crummy.  Save 1/2 cup of this mixture for
  top of cake.  Combine remainder with milk and raisins. Beat thoroughly. Add
  baking powder and baking soda. Pour into well-oiled loaf pan. Sprinkle with
  the 1/2 cup crumbs. Bake in moderate oven (350 F) about 40 minutes. Mrs.
  Henry Krieger, Hastings, NE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crumb Cake - or - Steussel Kuchen
 Categories: Cakes
   Servings:  6
 
    325 g  Of butter,
    700 g  Of flour,
    325 g  Of sugar,
      2    Eggs,
           A little bit of salt,
      4 ts Baking powder,
      1 c  Milk, and
    1/2 ts Cinnamon.
           Alternate topping:
    100 g  Butter,
    200 g  Sugar or vanilla sugar,
      2 tb Milk, and
    250 g  Sliced or slivered almonds.
 
  Let's start with the cake...  Cream: 200 grams of butter.
  
  Then add: 200 grams of sugar, 2 eggs, and a pinch of salt.
  
  Then sift together: 500 grams of flour, 4 tsp baking powder, and a pinch of
  salt.
  
  Add this mixture alternating with: 1 cup milk. to the butter mixture. This
  should be a rather stiff dough. Spread the dough into a greased jelly-roll
  pan or cookie sheet. Next we will cover the cake with the streussel, or
  crumb, topping.
  
  Sift into a bowl: 200 grams of flour.
  
  To this add and mix together: 125 grams sugar, or vanilla sugar, and 1/2
  tsp cinnamon.
  
  Cut into small pieces: 125 grams of butter.
  
  Then mix this into the flour mixture by hand.  This should be a bit lumpy
  and uneven.  Spread this more or less evenly over the top of the cake, and
  then bake at 350 F. for about 30 minutes.
  
  As an option, you may put sliced apples or apple sauce under the crumbs.
  
  As another option, instead of the crumb topping, you may cover the cake
  with the Bee-Sting topping. Melt: 100 grams butter.
  
  Mix in: 200 grams sugar or vanilla sugar, 2 TBSP milk, and 200 - 250 grams
  sliced or slivered almonds.
  
  Let the mixture cool, and then top the raw dough with it. Bake as above.
  
  The little boy in me feels compelled to say that he never had the alternate
  toppings, and he is more than a bit suspicious of them!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crumb-Topped Blueberry Cake
 Categories: Cakes
   Servings: 16
 
      2 c  All-purpose flour
    2/3 c  Sugar
      3 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      2    Eggs
      1 c  Milk
    1/2 c  Butter or margarine, melted
      2 tb Lemon juice
      2 c  Fresh blueberries *
    2/3 c  Sugar
    1/2 c  All-purpose flour
    1/2 ts Cinnamon
      4 tb Soft butter or margarine
      1 c  Chopped walnuts
 
  * if using frozen berries, thaw
  
  CRUMB TOPPING:  In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t.
  cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts.  Stir
  until mixture is evenly blended and crumbly in appearance.
  
  Into large mixing bowl measure the flour, sugar, baking powder, baking soda
  and salt.  Stir well to blend.  Into large measuring cup, combine eggs,
  milk, butter and lemon juice.  Stir luquid ingredients into dry ingredients
  until blended.  Turn into buttered 13-by-9-inch baking dish. Sprinkle
  blueberries evenly over the batter.  Sprinkle with the Crumb Topping. Bake
  at 375 degrees for 40 to 45 minutes.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crunchy Peanut Butter Frosting
 Categories: Cakes, Toppings
   Servings: 10
 
    3/4    Butter stick
  1 1/2 c  Sugar
      2 c  Milk
  1 1/2 c  Peanut butter,crunchy
      1 ts Vanilla
 
  In large saucepan melt butter. Add sugar, milk, peanut butter, and vanilla.
  Cook in top half of double boiler over simmering water, stirring
  frequently, until thick and creamy, approximately 20-25 minutes. Cool
  slightly. Sufficient to frost 4 8" layers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Currant Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Butter or butter substitute
      2 c  Sugar
      4    Eggs
      1 c  Milk
  3 1/2 c  Cake flour
    1/4 ts Salt
      2 ts Cream of tartar
      1 ts Baking soda
      1 tb Grated lemon rind
      1 tb Lemon juice
      1 c  Currants
 
  Cream butter and sugar.  Add well-beaten egg yolks and milk.  Mix
  thoroughly.  Sift flour, measure, and sift with baking soda, salt, and
  cream of tartar.  Add lemon juice, lemon rind, and currants which have been
  dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites.
  Pour into well-oiled cake pans. Bake in moderate oven (375 F) about 40
  minutes. Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cute Cake
 Categories: Cakes, Humor
   Servings:  6
 
      1 c  Of butter
      1 c  Sugar
      6    Drops lemon juice
           Nuts
      4 lg Eggs
      1 ts Baking powder
      4 c  Mixed dried fruit
      1 ts Baking soda
      1    Or 2 bottles of whiskey
 
  Sample the whisky to check quality.  Select a large mixing bowl. Check the
  whisky again as it must be just right.  To ensure the whisky is of top
  quality, pour 1 large glass and drink fast. Repeat. With an electric mixer,
  beat 1 cup of butter in a large fluffy bowl.
  
  Add 1 tsp thugar and beat again.  Meanwhile, check the whisky is still top
  quality by crying another tup.  Repeat.  Add 2 arge leggs, 2 cups fried
  druit and beat till high.
  
  Sample whisky again, checking for tonscistististicity.  Next sift 3 cups of
  salt -- or anything, it doesn't really matter.  Wample the shisky. Sift
  half pint of lemon juice.  Fold in the chopped butter and stained nuts. Add
  1 babble-spoon of brown sugar, or whatever colour you can find and wix
  mell.
  
  Whink remaining drisky.  Grease oven and turn cake into pan to 200 degrees.
  Pour eveything into the coven and bo to ged.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Czechoslovakian Cheesecake
 Categories: Cakes, Cheese, Desserts
   Servings: 10
 
MMMMM------------------------------CRUST-----------------------------------
           Sweet Yeast

MMMMM----------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese
    1/4 c  Butter; No Margarine
      1 c  Sugar; Granulated
      2    Eggs; Large, Separated
      1 tb Cornstarch
      3 tb Milk OR Heavy Cream
      1 tb Rum; Dark
    1/2 ts Lemon Rind; Grated
    1/3 c  Raisins
 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, combine the butter, sugar, and
  the egg yolks.  Beat until foamy, then add the cornstarch, milk, rum,
  cheese, lemon rind and raisins blending well.  Beat the egg whites until
  they from soft peaks, then gently fold them into the cheese mixture.  Pour
  the mixture into the prepared crust and bake for 50 minutes, or until the
  edges are golden brown.  Cool and serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dad's Wacky Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Unsifted all purpose flour
      1 c  Sugar
      3 tb Unsweetened cocoa powder
      1 ts Baking soda
    1/2 ts Salt
      5 tb Butter, melted
      1 tb Distilled white vinegar
      1 ts Vanilla extract
      1 c  Cold water
      1 c  Semisweet chololate
           -minichips
 
  from:  Country Living - June 1992
  
  Heat oven to 350 degrees.
  
  Sift flour, sugar, cocoa, baking powder soda and salt into 10-by7-inch, 8
  inch square or 9-inch sqaure baking pan.  With your index finger, make 3
  holes in flour mixture.  Pur butter into 1 hole, vinegar into another and
  vanilla into the third hole.  Pour water over all.  With a fork, stir
  mixture until well combined.
  
  Bake cake 25 to 35 minutes or until cake tester inserted into center of
  cake comes out clean.
  
  Immediately top cake with chocolate chips and bake 2 to 3 minutes longer,
  just until chocolate chips soften.
  
  With spatula, spread softened chocolate chips evenly over top of cake. Cool
  to room temperature and serve with ice cream if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Danish Apple Cake
 Categories: Cakes
   Servings:  1
 
      1    Egg
    3/4 c  Sugar
    1/2 ts Vanilla
      2 tb Butter, melted
    2/3 c  Flour
    1/2 ts Salt
      1 ts Baking powder
      1 c  Apple, chopped
    1/2 c  Nuts, chopped
           Cinnamon & nutmeg
 
    Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
  (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking
  powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put
  in greased pie plate and bake at 350F for 30 minutes.
  
  Source: mom posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dark Chocolate Glaze (For Decadence Cake)
 Categories: Ghirardelli, Cakes
   Servings:  6
 
      4 oz Ghirardelli Sweet Dark
           -Chocolate
      3 tb Butter
      1 tb Milk
      1 tb Light corn syrup
    1/4 ts Vanilla
    1/3 c  Ground or chopped almonds or
           -walnuts
 
  DIRECTIONS: In small, heavy saucepan or microwave oven on medium, melt
  broken chocolate with butter. Stir frequently until smooth. Remove from
  heat. Stir in milk, syrup and vanilla. Place 9" cake layer on rack over a
  baking sheet. When glaze is cool, pour onto center of cake. Let glaze run
  down sides. Use spatula to smooth glaze and coat sides. Decorate side of
  cake with nuts. Chill about 10 minutes to set glaze.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dark Chocolate Pecan Torte
 Categories: Cakes, Chocolate
   Servings:  2
 
      4    Squares (4 Ounces)
           -Unsweetened Chocolate,
           -Broken Into
           Pieces
    1/3 c  Butter Or Margarine
  1 1/2 c  Sugar
  1 1/2 ts Vanilla Extract
      3 lg Eggs, Separated
    1/2 c  Unbleached All Purpose Flour
      3 tb Water
    3/4 c  Finely Chopped Pecans
    1/8 ts Cream Of Tartar
    1/8 ts Salt
           Chocolate Glaze
      1 c  Powdered Sugar
    1/2 ts Vanilla Extract
      2 tb Butter
      2 tb Water
      1    Square (1 Ounce) Unsweetened
           -Chocolate
           Hot Water
 
  Yield: 10 to 12 Servings
  
  In a small microwave safe bowl, place the chocolate and butter. Microwave
  on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly.
  
  Line the bottom of a 9-inch springform pan with foil; butter the foil and
  sides of the pan.  Pre-heat the oven to 350 Degrees F.  In a large mixer
  bowl, combine the chocolate mixture, sugar, and vanilla and beat well.  Add
  the egg yolks, beating well after each addition.  Blend in the flour and
  water, and beat well.  Stir in the pecans.  Clean the mixer beaters very
  well and in a small bowl beat the egg whites, cream of tartar, and salt
  until stiff peaks form; carefully fold the egg whites into the chocolate
  mixture.  Pour the batter into the prepared pan.  Bake for 45 minutes or
  until the top appears dry, (The torte will NOT test done in the center).
  
  Cool 1 hour.  Cover and refrigerate until firm.  Remove the side of the
  pan.  Invert onto a serving plate and carefully remove the bottom of the
  pan and the foil.  Pour the Chocolate Glaze over the torte spreading evenly
  on the top and sides.
  
  Chocolate Glaze:
  
  In a small mixer bowl, combine the powdered sugar and vanilla extract and
  set aside.  In a small microwave safe bowl, place the butter, water, and
  chocolate.  Microwave on HIGH (100 %) power 1 minute or until smooth when
  stirred.  Add to the sugar mixture, beating until smooth.  Add hot water,
  1/2 Tsp at a time, if needed until the desired consistency is reached.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dark Fruit Cake
 Categories: Cakes
   Servings:  2
 
    1/2 lb Currants
      1 lb Raisins; seedless
      1 lb Dates; pitted - quartered
    1/2 lb Candied pineapple
    1/2 lb Candied cherries
    1/2 lb Almonds; blanched
    1/2 lb Pecans; shelled
    1/4 lb Citron; sliced
    1/4 lb Orange peel; sliced
    1/4 lb Lemon peel; sliced
    1/2 lb Butter; or other fat
      1 c  Sugar
      6 ea Eggs
      3 c  All-purpose flour
    1/2 ts Baking soda
  1 1/2 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Allspice
    1/2 c  Grape juice
           Or
    1/2 c  Orange juice
           Or
    1/2 c  Brandy
    1/2 c  Honey; or molasses
 
  Prepare the fruit and nuts; put them in a mixing bowl; sift the flour ,
  soda, and spices  over the fruit and mix with fingertips until the pieces
  are coated with flour. Cream the butter; stir in sugar gradually, then the
  beaten eggs. Stir in the flour, fruit, and nut mixture alternately with the
  grape juice and honey. Fill paper-lined pans almost to the top with this
  mixture. Bake large loaves for 4 to 4 1/2 hours in a very slow oven 250 F.
  and small loaves for 3 to 3 1/2 hours at 275 F. The cakes are improved by
  setting a shallow pan of water on the floor of the  oven during baking. In
  the absence of an automatically regulated oven, the cakes should be steamed
  rather than baked. Tie several layers of waxed or greased paper over the
  tops of the pans; place on racks of a steamer; steam for the period
  indicated for baking; remove the paper covers from the pans; set pans in a
  very slow oven 250 F. for 1/2 to 1 hour to dry the surface. Store the
  cooled cakes for at least 2 weeks before using; a longer period is
  preferable. Source: The Hood Basic Cook Book, (c) 1949 by Houghton Mifflin
  Co. Source: Hood Basic Cook Book
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dark Fruit Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 lb Butter or butter substitute
      1 lb Sugar
      1 lb Flour
     10    Eggs, well beaten
  1 1/2 lb Currants
  1 1/2 lb Raisins
      1    Orange, rind and juice
    3/4 lb Citron
      1 ts Nutmeg
      1 ts Allspice
    1/2 ts Cloves
      1 ts Cinnamon
    1/2 ts Mace
      1    Lemon, rind and juice
 
  Cream butter.  Add sugar and cream well.  Add eggs, and beat thoroughly.
  Sift all dry ingredients.  Add to butter mixture. Bet thoroughly. Wash and
  dry currants and raisins.  Cut raisins and citron in small pieces. Dredge
  fruits in 1/2 cup of the flour. Add to cake mixture. Add orange and lemon
  juice, and rind. Mix thoroughly. Pour into well-oiled cake pans. Steam 2
  1/2 to 3 hours.  Bake in slow oven (325 F) 20-30 minutes. Remove from pans
  when cool.  Wrap in waxed paper. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Beer Cake
 Categories: Cakes
   Servings: 16
 
      1 c  Butter or margarine
      2 c  Brown sugar; packed
      2    Eggs
  2 1/2 c  Flour
      2 ts Cinnamon
      2 ts Allspice
      2 ts Baking soda
    1/2 ts Cloves; ground
      2 c  Beer
      2 c  Dates; coarsely chopped
    1/2 c  Flour
      1 c  Pecans; quartered
 
  Beat first 9 ingredients well with electric mixer. Mix dates with 1/2 cup
  flour. Stir dates and pecans into batter. Bake in greased angel food cake
  pan 60 to 65 minutes @ 350 degrees. Cool. Serve with whipped cream orfrost
  top with cream cheese frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Cake
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/2 c  Oat cereal
  1 1/2 c  Cake flour
    1/2 ts Baking soda
    1/2 c  Water
  1 1/4 c  Brown sugar
    2/3 c  Butter or butter or
           -substitute
  1 1/3 c  Pitted and chopped dates
      1 ts Vanilla
 
  Cook dates in 1/4 cup sugar and 1/2 cup water for 10 minutes. Beat to a
  paste and add flavoring.  Mix remaining ingredients until thoroughly
  combined and crummy.  Put 1/2 of the resulting crumbs in well-oiled loaf
  pan.  Press down with hand.  Cover with date paste. Add remainder of
  crumbs.  Press gently again.  Bake in moderate oven (350 F) about 25
  minutes.  Cool and serve with whipped cream. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Cup Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Dates; finely chopped
      1 c  Water; hot
      1 c  Sugar
      2 ts Butter
      1    Egg
      1 ts Baking soda
  1 1/2 c  Flour
    1/4 ts Salt
      1 ts Vanilla
      1 c  Walnut meats
 
  Pour water over dates and cool. Cream sugar, butter and egg. Add dry
  ingredients, vanilla and nut meats. Mix well and add to date mixture.
  Batter is thin. Bake in well-greased muffin tins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Pudding Cake
 Categories: Cakes
   Servings:  6
 
      3    Eggs
      1 c  Sugar
    1/4 c  AP flour
      1 ts Baking powder
    1/4 ts Salt
  2 1/2 c  Chopped dates
      1 c  Chopped nuts
           Vanilla ice cream or
           Whipped cream
 
  Preheat oven to 350.  Grease 9 x 9" baking pan.  Beat eggs in large bowl
  until light and fluffy.  Gradually add sugar, beating until thick. Stir in
  flour, baking powder and salt. Mix in dates and nuts. Pour batter into
  prepared pan.  Bake about 30 minutes.  Serve warm with ice cream or whipped
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Death By Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      3 pk Ladyfingers
    1/2 c  Dark rum
  1 1/2 lb Butter (no substitutes)
     27 oz Semisweet chocolate chips
     12    Eggs
  2 1/2 c  Heavy cream
    1/4 c  Sugar
      1 ts Vanilla
      2 tb Vegetable oil
 
  From: John Totels, 25 May 89 00:13:00
  
  Here's a recipe I recently obtained from a friend who in turn received it
  from a friend ....  This recipe can be made a week or so in advance, or so
  I'm told.  It's more like a mousse than a cake, but it is indecently rich!
  
  Preparation: Paint outside of the ladyfingers with rum, and place flat side
  down, around the sides and on the bottom of a 10 in. springform pan. Melt
  butter in medium pan; remove from heat and add 24 oz. of the chocolate
  bits.  Stir until melted; cool slightly.  Beat the egg yokes into the
  mixture one at a time until all are incorporated into the chocolate. Beat
  the egg whites until they form stiff, not dry, peaks.  Fold the whites into
  the chocolate mixture, and pour into the lined springform pan. Chill for at
  least 6 hours.
  
  Whip the cream until thickened and add the sugar and vanilla.  Continue
  whipping until very stiff.  Turn the cake onto a serving platter, removing
  the pan sides and bottom (the lady fingers will now be on top). Spread a
  layer of whipped cream over the entire cake, then pipe the rest of the
  whipped decoratively however you wish around the cake - be imaginative!
  Melt the remaining chocolate chips with the oil in a double boiler. Cool
  completely.  Dribble the sauce down the sides of the cake. Garnish with
  stemmed candied cherries.  Store in the refrigerator.
  
  Should make about 16 servings, or 8 - depending....
  
  Note: If the cake is going to be displayed for any length of time, you may
  wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to
  the cake mixture.
  
  One more note: I don't know to whom the credit goes for this "slightly"
  fattening recipe, and I apologize for that.  But I am passing it on to
  those of you who are in good health.  If you are not in good health, you
  use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of
  chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law!
  Thanks for listening.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Death By Chocolate
 Categories: Chocolate, Cakes
   Servings:  6
 
    1/3 c  Egg white
    3/4 c  Sugar
      2 tb Cocoa powder, unsweetened
           GENOISE
     10    Eggs, beaten
    3/4 c  Sugar
  1 1/2 c  Flour; + 2 T
      2 tb Cocoa powder, unsweetened
      1 tb Butter, melted
           MOUSSE
      1 lb Belgian bittersweet
           -chocolate
      6    Egg yolks
      8    Egg whites
    1/2 c  Sugar
           GANACHE
      6 oz Belgian bittersweet
           -chocolate
    2/3 c  Whipping cream
           GARNISH
    1/2 c  Almonds, toasted chopped
      1    Almonds, sliced; additional
     12    Hazelnuts, whole
 
  MERINGUE LAYER
  
  Meringue:  Combine egg whites and sugar in the top of a double boiler. Heat
  to lukewarm.  Remove from heat.  Pour into mixing bowl and beat about 15
  minutes at medium speed, until stiff.  Quickly fold in the cocoa to prevent
  the meringue from falling.  Grease a 10" springform pan, line with
  parchment paper, and grease again.  Pipe meringue through a pastry bag
  using the round tube, forming a spiral on the bottom of the springform pan,
  starting from the center and working out toward the sides until the bottom
  is completely covered.  Bake at 250 degrees for 2 hours. Allow to cool in
  the pan. Genoise: Grease a 10" x 3" round baking pan, line with baking
  parchment, and grease again.  Combine beaten eggs and sugar in the top of
  the double boiler.  Heat to lukewarm.  Remove from the heat.  Pour into a
  mixing bowl and beat on high speed about 10 minutes, or until the batter
  forms a ribbon.  Sift the flour and cocoa into the batter and fold to
  combine. Fold in the butter.  Pour into the prepared pan and bake at 350
  degrees 35 to 40 minutes, or until the cake springs back when lightly
  touched and a toothpick comes out clean.  Cool thoroughly. Remove from pan.
  Mousse:  Melt chocolate in the top of a double boiler over simmering water.
  Remove pan from the heat and cool.  Beat in the egg yolks, one at a time.
  Beat the egg whites until soft peaks form.  Lightly fold a quarter of the
  beaten egg whites into the chocolate.  Fold in the remaining egg whites,
  lightly but thoroughly.  Chill. Ganache: Heat chocolate and cream together
  in the top of the double boiler over simmering water until the chocolate
  melts.  Blend well. Assembly: Spoon half the ganache over the meringue
  layer in the pan and smooth evenly over the surface. Cut the chocolate
  Genoise into two 1/4" slices, reserving the rest of the cake for another
  use. Place one slice over the ganache and meringue layer. Cover with about
  half the mousse. Top with the second layer of cake.  Spoon the remaining
  mousse over the cake and chill until set, at least four to six hours.
  Just before serving, spoon remaining ganache on the cake. Carefully line
  the sides of the cake with chopped toasted almonds. Decorate the top with
  hazelnut roses by placing the whole hazelnuts evenly around the top of the
  cake, then place almond slices around each hazelnut to resemble petals.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Death By Chocolate
 Categories: Chocolate, Cakes
   Servings:  6
 
      1 pk Chocolate cake or brownie
           -mix
      3 pk Chocolate pudding mix
      3    Skor candy bars, broken into
           -small bits
    1/2 c  Chocolate liquor (optional)
      2 lg Cool Whip
 
  Bake care or brownie mix as per instructions on package.  Make pudding, let
  chill well.  After cake or brownies have cooled well, break up with fork.
  Mix in pudding and Skor bars.  Layer cake in bottom ofpan, then some Cool
  Whip, and repeat, ending with Cool Whip. You can put nuts and cherries in
  if you want.  Recipe was altered from original to get this version, which
  is simpler than the original.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Death By Chocolate
 Categories: Chocolate, Cakes
   Servings:  1
 
           Cake
     10 oz Semi-sweet chocolate
           -bakers')
    1/2 c  Lightly salted butter
      6    Large eggs, separated, at
           -room temperature
      1 c  Granulated sugar
      2    (to 4) tsp creme de cacao,
           -kahlua or dark run
    1/2 ts Vanilla
           Butter and powdered cocoa
           -for the pan
           Frosting:
      1 c  Sour cream at room temp
     14 oz Semi-sweet chocolate
           -bakers')
 
  (do not substitute for Baker's chocolate, there _is_ a difference) To make
  the cake:
  
  1) Place oven rack in lower third of the oven, and preheat oven to 375
  degrees.  Butter an 8 inch springform pan, and coat with powdered cocoa.
  
  2) Melt chocolate and the 1/2 cup of butter in a double boiler over hot,
  but *not boiling*, water. (don't rush this step, chocolate burns easily)
  
  3) Beat egg yolks in a large mixer bowl at high speed, gradually adding 3/4
  cup of the granulated sugar.  Beat until yolk mixture is pale yellow and
  thick, 4 to 6 minutes.  Add melted chocolate mixture to the yolk mixture.
  Beat until completely smooth.  Add vanilla and liquor of your choice. Beat
  until blended.
  
  4) Beat egg whites in medium mixer bowl at high speed until soft peaks
  form.  Gradually beat remaining 1/4 cup granulated sugar into whites;
  continue beating until stiff but not dry peaks form. Fold whites *gently*
  but thoroughly into chocolate mixture.  Pour batter evenly into pan; smooth
  top.
  
  5) Bake 15 minutes.  Reduce oven temp to 350; bake another 15 minutes.
  Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1
  hour).  Turn off oven; prop open oven door and allow cake to remain in oven
  for 30 minutes.  Remove cake from oven and cover top with damp paper
  towelling; let stand 5 minutes.
  
  6) Remove towelling and cool cake completely.  Dome of cake will crack and
  collapse; this is normal - press top of cake down lightly to smooth top.
  Remove springform and transfer cake to serving platter.
  
  To make the frosting:
  
  1) Melt chocolate in double boiler (same cautions as above).
  
  2) Mix in sour cream (use wooden spoon).  Pour over the cake.  Let cool and
  harden.
  
  Source:  Marge Clark, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Decadent Chocolate Hearts
 Categories: Chocolate, Cakes
   Servings:  2
 
      4    Slices (1/2 oz each) fat
           Free marble poundcake.
      3    Strawberries, divided
      2    Drops red food coloring
    1/2 c  Reduced calorie nondairy
           Whipped topping
 
  Just cut heart shapes from slices of fat free marble poundcake and fill
  with a cloudlike strawberry filling With a 3 inch heart shaped cookie
  cutter, or sharp knife, cut each poundcake slice into a heart. Place 1
  strawberry in small bowl.  With fork, mash well. Fold strawberry mash and
  red food coloring into whipped topping.  Place a poundcake heart on 2
  dessert plates.  (if you like, place strawberry topping mixture into piping
  bag fitted with decorative tip.)  Chill 5 minutes. Pipe o
  
  spoon strawberry topping mixture onto each heart.  Top with remaining
  hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories
  each.
  
  Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Decadent Chocolate Cake
 Categories: Cyberealm, Cakes
   Servings: 12
 
      1 c  Boiling water
      3 oz Unsweetened chocolate
      8 tb Sweet butter (1 stick)
      1 ts Vanilla
      2 c  Sugar
      2    Eggs, separated
      1 ts Baking soda
    1/2 c  Sour cream
      2 c  Less 2 T flour
      1 ts Baking powder
           Chocolate frosting*
           *see below
 
  1.  Preheat oven to 350F. Grease a 10" tube pan.
  
  2.  Pour boiling water over chocolate and butter; let stand until melted.
  Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until
  blended well.
  
  3. Mix soda and sour cream and whisk into chocolate mixture.
  
  4. Mix flour and baking powder well, and add to batter, mixing thoroughly.
  
  5. Beat egg whites until stiff but not dry. Stir in a quarter of the egg
  whites thoroughly into the batter. Scoop the remaining egg whites on top of
  the batter and gently fold in.
  
  6. Pour batter into prepared pan. Set on the middle rack of the oven and
  bake for 40-50 min. or until the edges have pulled away from the pan and
  the cake tester inserted comes out clean. Cool in pan for 10 minutes;
  unmold and cool completely before frosting.
  
  =============================Chocolate Frosting======================
  
  2   T   sweet butter                    3/4 c semisweet chocolate chips 6 T
  heavy cream                     1 1/4 c confectioners sugar 1 t vanilla
  
  Place all ingredients in a heavy saucepan and whisk until smooth over low
  heat. Cool slightly; add more sugar if necessary. Spread on cake while
  frosting is still warm.
  
  Source:  Silver Palate Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Decorating Icing
 Categories: Cakes
   Servings:  1
 
    1/3 c  Butter or shortening
      2 c  Confectioners sugar
    1/2 ts Vanilla
      2 tb Cool milk or cream
 
  Beat butter several minutes with electric mixer until creamy.  Add sugar,
  about 1/2 cup at a time, beating well each time.  Add vanilla, then milk
  and beat well again.  Store in air-tight container in refrigerator and whip
  before using again.  Add a few drops of water for borders, script or icing
  cakes.
  
  Source:  Wilton Enterprises sheet with character cake pan. Shared by
  Elizabeth Rodier 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deep Chocolate Torte with Coffee Buttercream
 Categories: Chocolate, Cakes
   Servings:  1
 
MMMMM---------------------------CAKE LAYERS--------------------------------
     14 lg Eggs, Separated
  1 3/4 c  Sugar
      9 oz Bittersweet Chocolate,Melted

MMMMM---------------------------BUTTERCREAM--------------------------------
      1 c  Sugar
      2 lg Eggs
  1 1/2 c  Unsalted Butter, Softened
      3 tb Instant Espresso, Dissolved
      1 tb Hot water

MMMMM-----------------------------GANACHE----------------------------------
  1 1/2 c  Heavy Cream
      6 oz Bittersweet Chocolate, Chip

MMMMM-----------------------------ASSEMBLY----------------------------------
    3/4 c  Apricot Preserves
           Chocolate Coffee Beans
 
  Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
  butter and flour the paper, shaking off excess.  In a large bowl with an
  electric mixer, beat the egg yolks.  Add slowly 1-1/2 cups sugar, beating,
  and beat the mixture until it is thick and pale and forms a ribbon.  Add
  the chocolate and combine the batter well.  In another large bowl with
  clean beaters, beat the egg whites until they hold soft peaks.  Add the
  remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks.
  Stir a fourth of the whites into the yolk mixture, fold in remaining whites
  gently but thoroughly, and pour the batter into the pans, spreading it
  evenly.  Bake the cake layers in the middle of a preheated 375F oven for
  18-20 minutes or until pick test.  Let cake layers cool in the pans,
  covered with kitchen towels on large racks.  Invert the cake layers onto
  the racks and remove the wax paper carefully.  Buttercream: In a small
  heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat,
  stirring.  Bring mixture to a boil, and boil it until it registers 240F on
  a candy thermometer.  In a large bowl with an electric mixer, beat eggs
  until they are frothy.  Add sugar syrup in a thin stream, beating, and beat
  the mixture until it is cool.  Beat in the butter, one T at a time. Beat in
  expresso powder and a pinch of salt.  Beat the buttercream until it is
  combined well.  If necessary, chill the buttercream, covered, until it is
  firm enough to spread.  Ganache: In a large heavy saucepan, bring cream
  just to a boil and remove from heat.  Add chocolate and stir until it is
  smooth.  Transfer mixture to a bowl and chill, covered, stirring
  occasionally, until it is cool and thickened.  Do not let it solidify. Beat
  the mixture until it just forms soft peaks, but do not overbeat. Assembly:
  Force preserves through a fine sieve into a bowl.  Transfer the cake layers
  to a work surface.  Trim edges and halve each layer lengthwise. On a
  serving plate, arrange one layer, spread with a third of the preserves, and
  spread a third of the ganache over the preserves.  Top with another layer
  and proceed with the preserves, ganache and cake in the same manner, ending
  with a cake layer on top.  Spread the sides and top of the cake with a thin
  layer of buttercream an chill for 30 minutes.  Spread on additional
  buttercream, leaving about 1/3 cup to make rosettes.  With a pastry comb or
  tines of a fork, score the buttercream lengthwise.  Draw the back of a
  knife crosswise across the scored buttercream at intervals. Transfer the
  remaining buttercream to a small pastry bag fitted with a decorative tip.
  Pipe rosettes on top of the torte along the long sides and intersperse the
  rosettes with chocolate coffee beans.  Chill.  Remove from refrigerator
  about 30 minutes before serving. A 1989 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Depression Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Brown sugar
  1 1/4 c  Water
      1 c  Seeded raisins
    1/3 c  Lard
      1 ts Nutmeg
      1 ts Cinnamon
      2 c  Flour
      5 ts Baking powder
    1/4 ts Salt
 
  Boil sugar, water, fruit, shortening and spices 3 minutes. When cool, add
  flour, baking powder and salt which has been sifted together. Mix well.
  Bake in greased loaf pan in moderate heat oven about 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devil's Food with Fudge Frosting
 Categories: Cakes
   Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
  1 3/4 c  Sifted cake flour
    1/2 c  Cocoa powder (not a mix)
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted butter
  1 1/4 c  Granulated sugar
  1 1/2 ts Vanilla
      2 lg Eggs
      1 c  Boiling water

MMMMM-----------------------------FROSTING----------------------------------
    1/4 c  Unsalted butter
      2 c  Confectioners' sugar
      2 oz Unsweetened chocolate
           - melted
  1 1/2 ts Vanilla
      2 tb Half-and-half OR milk OR
           - evaporated milk
 
  PREHEAT THE OVEN TO 350F. Grease 2 8-inch layer cake pans well, then dust
  them generously with cocoa. (This gives the cake layers a rich brown
  finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed
  paper and set it aside. Cream the butter until it is fluffy, add the sugar
  and vanilla, and continue beating until the batter is silvery and light.
  Beat the eggs in one by one, then add the sifted dry ingredients,
  alternately with the boiling water, beginning and ending with the dry
  ingredients and beating well after each addition. Divide the batter equally
  between the two pans, smoothing the tops. Bake the layers uncovered for 30
  to 35 minutes, or until the layers feel spongy to the touch and begin to
  pull away from the sides of the pans. Cool the layers upright in their pans
  on wire racks for 10 minutes, then carefully loosen them around the edges
  with a spatula and turn them onto wire racks. Cool them completely. FOR THE
  FROSTING: Cream the butter until it is light, then add the confectioners'
  sugar gradually, beating all the while. Beat in the melted chocolate and
  vanilla, then add just enough cream to make the frosting a good consistency
  for spreading. Sandwich the two cake layers together with frosting, then
  frost the top and sides of the cake. Swirl the frosting into peaks and
  valleys.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devil's Food Cake with Fudge Frosting (U. S.)
 Categories: Cakes, Chocolate, Text
   Servings:  8
 
  1 3/4 c  Sifted cake flour
    1/2 c  Cocoa powder (not a mix)
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  (1 stk) unsalted butter
  1 1/4 c  Granulated sugar
  1 1/2 ts Vanilla
      2 lg Eggs
      1 c  Boiling water
           FROSTING:
    1/4 c  (1/2 stk) unsalted butter
      2 c  Unsifted confectioners'
           -(10X) sugar
      2    Squares (1 oz each)
           -unsweetened chocolate,
           -melted
  1 1/2 ts Vanilla
      2 tb Half-and-half, milk or
           -evaporated milk
 
  CAKE:
  
  PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust
  then generously with cocoa. (This gives the cake layers a rich brown
  finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed
  paper and set it aside. Cream the butter until it is fluffy, add the sugar
  and vanilla, and continue beating until the batter is silvery and light.
  Beat the eggs in one by one, then add the sifted dry ingredients,
  alternately with the boiling water, beginning and ending with the dry
  ingredients and beating well after each addition. Divide the batter equally
  between the two pans, smoothing the tops. Bake the layers uncovered for 30
  to 35 minutes, or until the layers feel spongy to the touch and begin to
  pull away from the sides of the pans. Cool the layers upright in their pans
  on wire racks for 10 minutes, then carefully loosen them around the edges
  with a spatula and turn them onto wire racks. Cool them completely.
  
  FOR THE FROSTING: Cream the butter until it is light, then add the
  confectioners' sugar gradually, beating all the while. Beat in the melted
  chocolate and vanilla, then add just enough cream to make the frosting a
  good consistency for spreading. Sandwich the two cake layers together with
  frosting, then frost the top and sides of the cake. Swirl the frosting into
  peaks and valleys. Makes about 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devil's Food Cake (Microwave)
 Categories: Cakes
   Servings: 10
 
      2    Squares (1 oz each)
           -unsweetened chocolate
  1 3/4 c  Flour
  1 1/3 c  Granulated sugar
      1 ts Salt
    3/4 ts Baing soda
    3/4 c  Milk
    2/3 c  Vegetable shortening
      1 ts Vanilla
      4 lg Eggs
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  Chocolate Frosting (recipe follows)
  
  Spray bottoms and sisdes of two 9-inch round plastic layer-cake or quiche
  dishes with vegetable cooking spray; line bottoms with waxed paper. Unwrap
  chocoalte and put it in a small bowl.  Microwave on medium 3-5 minutes,
  stirring once after half the time.
  
  Put remaining ingredients except 2 eggs in a large bowl.  With elecric
  mixer at low speed, beat until blended.  Increase speed to medium; add
  melted chocolate and beat 1 m inute.  Add remaining 2 eggs; beat 1 minute
  longer.
  
  Divide the batter evenly between lined cake dishes, filling no more than a
  scant half full.  (Bake any extra batter as cupcakes.)  Place cake dish in
  oven on inverted saucer. Microwave 1 layer at a time on medium 3 5 minutes
  until cake rises to within 1/4-inch of top and some bubbles start to form
  around edges.  Rotate dish a quarter turn; microwave 1-2 minutes longer.
  Increase power to high; microwave 1-2 minutes more until cake is level with
  top of dish and bubbles appear all over surface. Rotate dish a quarter
  turn; microwave on high 2-3 minutes until pick inserted in center comes out
  clean. (Cake may rise slightly over edige of dish. This is OK. Top of cake
  will have moist spots; they will dry as cake stands.)
  
  Remove from oven.  Let stand in cake dish directly on countertop 5 minutes
  until cake pulls away from sides of pan and top springs back when lightly
  touched in several places.  top of cake may be sticky; sprinkle with
  chocolate cookie or graham-cracker crumbs.  Run thin-bladed spatula around
  edges to loosen cake.  Turn out onto rack to cool completely.
  
  Meanwhile, micrwoave and cool second layer.  Fill and frost with Chocolate
  Frosting (recipe follows).
  
  Makes 10 servings.
  
  ~=>Chocolate Frosting 4 squares (1 oz each) unsweetened chocolate 1/2 cup
  milk 1/4 cup butter/margarine 1 box (1 lb.) confectioners' sugar (3-1/2
  cups)
  
  Put chocolate, milk and butter in a 2-quart bowl.  Microwave on medium 4 5
  mienutes.  Stir to blend well.  Continue to cook on medium 1-2 minutes
  longer until mixture is thick.  It will look grainy.  Stir in
  confectioners' sugar. Let stand 3-5 minutes to cool.  Beat with electric
  mixer 1-3 m inutes until smooth and of spreading consistency, adding a few
  drops of milk if necessary. Makes enough to fill and frost two 9 inch
  layers.
  
  Taken from an article in Woman's Day magazine, 3/24/87.
  
  Note:  the above recipe was tested in a 650-watt oven.  If yours has
  different wattage, you'll have to adjust the times accordingly. [ Microwave
  Baking & Desserts from Cy DeCosse, Inc. ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devil's Food Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
    3/4 c  Cocoa
      1 c  Milk
      1    Egg
 
  Combine sugar and cocoa.  Add well-beaten egg.  Add milk.  Cook in double
  boiler until thick and smooth. Cool.
  
  1  cup sugar 3/4 cup shortening 1/2 cup milk 2 eggs 2 cups cake flour 1/8
  tsp salt 1 tsp baking soda 1 tsp vanilla
  
  Cream shortening and sugar.  Add well-beaten eggs.  Beat thoroughly. Sift
  flour, measure, and sift with baking soda and salt. Add alternately with
  milk to creamed shortening and sugar. Add flavoring. Add cocoa mixture
  which ha been well cooled. Beat thoroughly. Pour into well-oiled layer cake
  pans.  Bake in moderate oven (375 F) about 20 minutes. Use seven-minute
  icing or fudge icing between layers and over top. Mrs. Charles Kanallakan,
  Jerseyville, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devon Honey Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Sifted powdered sugar with 1
           -Tbs. honey and 2-3 tsp warm
           -water to
 
  Measure 6 Tbs. Devon Honey, 10 Tbs. butter, 1/2 cup sugar, and 1 Tbs. water
  into saucepan and stir over low heat until melted.  Remove from heat and
  mix in 2 beaten eggs and 3/4 cup sifted cake flour.  Pour into a greased
  and floured 7-inch cake tin. Bake at 350 degrees for 40-45 min. Cool in the
  tin for 1 min. then transfer to wire rack.  While cake is still warm, mix
  make a smooth icing.  Trickle over the cake in a lattice design and leave
  until set.
  
  source: Victoria magazine; July 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devonshire Cake
 Categories: Cakes, 1941
   Servings:  6
 
    3/4 c  Butter
      2 c  Sugar
      4    Eggs, well beaten
      1 c  Milk
      2 ts Baking powder
      2 tb Shredded almonds
      1 ts Rose water
           OR 1  tsp almond flavoring
    1/4 c  Candied orange peel
           OR 1/2  cup chopped nuts
    1/2 ts Salt
      3 c  Cake flour
 
  Cream butter with sugar.  Add eggs and beat thoroughly.  Sift flour,
  measure, and sift with baking powder and salt.  Add alternately with milk
  to first mixture.  Add flavoring and orange peel or nuts. Pour into
  well-oiled loaf pan and sprinkle with shredded almonds. Bake in moderate
  oven (375 F) about 40 minutes. Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dirt Cake
 Categories: Cookies, Cakes, Cheese
   Servings: 10
 
      1 lb Oreo cookies
    1/4 c  Butter or margarine
      1    8 oz package cream cheese
      1 c  Powdered sugar
  3 1/2 c  Milk
      2 pk (3 1/2 oz) instant French
           -vanilla pudding
     12 oz Frozen whipped topping
      1    8-inch plastic flower pot
           -(very clean)
 
  Plastic flowers
  
  With a food processor or blender, crush the cookies and set aside (you can
  also put them in a plastic bag and smash them with a rolling pin). then
  cream together the butter or margarine, cream cheese and powdered sugar.
  Combine the milk, pudding and whipped topping and stir into the creamed
  mixture. Layer crushed cookies and then pudding mixture in the flowerpot,
  ending with a thick layer of cookie crumbs on the top. Refrigerate until
  serving time, then place the bouquet in the top and bring to the table.
  Remove bouquet to serve and scoop out the dessert.
  
  Serves 10 to 12.
  
  Fresh flowers inserted in a florist water vial can be used in place of
  plastic flowers.
  
  This is a fun dessert to have on the table throughout a meal without
  telling anyone.  There is always a fun reaction at the surprise
  "unveiling".
  
  From Doug Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dirt Cake
 Categories: Cakes, Kids
   Servings:  6
 
      4 tb Butter
    1/2 lb Cream cheese, softened
      1 c  Powdered sugar
  3 1/2 c  Milk
      7 oz Instant vanilla pudding mix
     12 oz Whipped cream
  1 1/4 lb Oreo cookies, crushed
 
  Make and serve this cake in a clean plastic flower pot. You can enhance the
  effect by putting a couple "gummi worms" into the top of the cake, and
  perhaps adding a plastic flower. The kids love this one.
  
  Cream together the butter, cream cheese and powdered sugar.
  
  Mix milk, pudding, and whipped cream. Fold into the butter-sugar mixture,
  to make the filling.
  
  Cover the hole in the bottom of the flower pot with a piece of waterproof
  plastic tape. Put 1/3 of the crushed cookies on the bottom.
  
  Cover with half of the filling
  
  Cover with another third of the crushed cookies.
  
  Cover with the rest of the filling, then the remaining cookies.
  
  Refrigerate overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dirt Cake
 Categories: Cakes
   Servings: 10
 
      1    Flower Pot
      1    Garden Trowel
      3    Gummy Worms (Or Plastic)
      1    Plastic Flowers, Bunch
     16 oz Oreo Cookies
    1/2 c  Butter, Softened
      8 oz Cream Cheese, Softened
      1 c  Confectioner's Sugar
      1 ts Vanilla
      2 pk Inst.Choc-Fudge Pudding(4oz)
      3 c  Milk
     12 oz Whipped Topping,1 Tub Thawed
 
  This is a joke, a bit of whimsy to lighten up your next party.  The cake is
  really a quick mix dessert made with Oreo cookies and soft squishy stuff.
  The trick is to capture everyone's attention with an announcement of some
  sort, and as you are speaking, trowel out some of the dirt from the flower
  pot around the flowers and eat it.  May be followed by a worm dug out of
  the "dirt".  You may substitute vanilla pudding for the chocolate if you
  want, and use up to 20 oz of Oreos.  Please use a clean new plastic flower
  pot or take the precaution of lining a clay pot with foil and wrap the
  stems of live flowers if you use them in order to prevent any toxins from
  entering the dessert.  Crush the cookies until they resemble potting soil.
  Set aside.  Cream the butter or margarine, cream cheese, sugar and vanilla
  until smooth and fluffy.  Set aside. Combine the pudding mix and milk until
  well blended.  Then fold in the whipped topping. Gently fold the cream
  cheese and pudding mixtures together. To put the "cake" together, layer
  one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3
  of the crumbs, the rest of the pudding mixture and topping with the balance
  of the crumbs. Refrigerate 10-12 hours before serving. Remove from
  refrigerator, decorate with flowers. Serve by digging out portions with the
  trowel.  Serves 10 to 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Doree's Extravagant Almond Cake
 Categories: Cakes
   Servings: 16
 
           Unsalted butter & flour
           - for the cake pan
    1/2 lb Almond paste
  1 1/4 c  Sugar
      1 c  Unsalted butter
           - at room temperature
      5    Eggs
      1 c  Sour cream
      2 ts Vanilla extract
    1/4 ts Almond extract
      3 c  Unbleached white flour
  1 1/2 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt

MMMMM---------------------------FOR GARNISH--------------------------------
           Raspberry jelly
           Whole raspberries
           Powdered sugar
 
  This is from Deborah Madison's "The Savory Way" (Bantam, 1990). When the
  cake cools, slice it horizontally and spread it with raspberry jelly or
  whole, sugared raspberries. Replace the top and dust with powdered sugar.
  
  PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine
  the almond paste and the sugar in a food processor and work until well
  blended. Add the butter and continue to process until blended; then add the
  eggs, one at a time, the sour cream and the flavorings. Transfer the
  mixture to a mixing bowl. Sift the flour with the baking powder, soda and
  salt. Add it to the batter a third at a time, gently stirring in each
  cupful. Turn the batter into the baking pan and bake the cake in the middle
  of the oven until the cake is golden on top and springy to the touch, about
  1 hour. Remove the cake from the oven and let it stand to cool slightly;
  then turn it out onto a serving plate. When cool, dust it with sifted
  powdered sugar. This cake will keep well, wrapped tightly for several days.
  Makes 1 large cake.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Double Chocolate Snack Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
  1 2/3 c  All-purpose flour
      1 c  Packed light brown sugar
    1/4 c  Hershey's cocoa
      1 ts Baking soda
    1/4 ts Salt
      1 c  Water
    1/3 c  Vegetable oil
      1 ts Vinegar
    3/4 ts Vanilla extract
    1/2 c  Hershey's Semi-Sweet
           -chocolate chips
 
  DOUBLE CHOCOLATE SNACK CAKE
  
  Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In
  small mixing bowl combine flour, sugar, cocoa, baking  soda and salt. Add
  water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared
  pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until
  wooden pick inserted in  center comes out clean. Cool in pan on wire rack.
  Cut into squares.
  
  Makes 6 to 8 servings.
  
  VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in
  1/2 cup mashed, ripe  banana (1 medium banana) before pouring batter into
  pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Double Chocolate Pound Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
    1/2 c  Butter or margarine,
           Room temperature
    3/4 c  Brown sugar
    3/4 c  Granulated sugar
      4    Squares (4 oz.) unsweetened
           Chocolate, melted
      4    Eggs
  2 1/2 c  Cake flour
    1/2 ts Baking soda
      1 c  Buttermilk
      2 ts Vanilla
      1 c  Chocolate chips coated in
      2 tb All-purpose flour
 
  Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350
  degrees F.
  
  This cake is so rich and moist and it keeps well for some time in a well
  covered cake tin or wrapped in plastic in the refrigerator.
  
  For one 10-inch cake you will need:
  
  Fresh sliced strawberries, for garnish
  
  1. Cream butter with sugars until smooth and well blended.
  
  2. Add chocolate and eggs, one at a time. Beat until fluffy.
  
  3. Mix flour and baking soda. Add to creamed mixture.
  
  4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.
  
  5. Turn batter into a well-greased and floured 10-inch tube baking pan.
  
  6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes
  out clean.
  
  7. Let cake cool in pan for a couple of minutes.
  
  8. Turn cake out of pan onto a wire rack. Cool completely.
  
  9. Garnish with fresh sliced strawberries or other berries.
  
  10.  Serve with a dollop of whipping cream.
  
  From: Great American Recipes Shared by: Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Double Dark Chocolate Cake with White Chocolate Sauce
 Categories: Cakes
   Servings: 10
 
MMMMM-------------------------------CAKE------------------------------------
      1 c  Heavy cream
 10 1/2 oz Semi-sweet chocolate
           - chopped in small pieces
      2 oz Unsweetened chocolate
           - chopped in small pieces
      5    Eggs
    1/3 c  Sugar
      1 ts Vanilla extract

MMMMM-----------------------------FROSTING----------------------------------
      4 oz Semi-sweet chocolate
      5 tb Butter; softened
      2 tb Bourbon
      2    Eggs; separated
  1 1/2 tb Sugar

MMMMM------------------------------SAUCE-----------------------------------
      5 oz White chocolate
           - chopped in small pieces
      1 c  Heavy cream
 
  Serves: 8-12 Preheat oven to 350 F.
  
  To prepare cake, cut a round of wax paper or parchment to fit the bottom of
  a 9-inch round cake pan.  Butter the pan, fit in the paper, and then butter
  it.  Coat the pan with flour, tapping out the excess.
  
  Bring the cream to a boil in a heavy 3-quart saucepan.  Remove it from the
  heat and stir in both chocolates.  Cover the pan and let it stand for 5
  minutes.  Stir the mixture until it is smooth.  Set aside, uncovered.
  
  Combine the eggs, sugar and vanilla in a large bowl.  Set the bowl over
  simmering water and whisk the mixture constantly until it is hot, about 2
  minutes.  Remove the bowl from the heat and beat with an electric mixer on
  moderate, then high speed until the mixture has tripled in volume, cooled,
  and it is as thick as a soft meringue, about 8 minutes.
  
  With a whisk, stir one-third of the egg mixture into the chocolate. Gently
  fold in the remainder with a rubber spatula, blending until only a few
  chocolate streaks remain.  Pour the batter into the cake pan and smooth the
  top.  Place it in a larger pan and carefully pour in boiling water to reach
  halfway up the sides.
  
  Bake in the center of the oven for 50 minutes, or until a toothpick
  inserted in the center comes out clean.  Let the cake cool for 30 minutes
  in the water, then remove it and place on a rack to cool completely.  When
  it is completely cooled, run a knife around the edge of the pan and invert
  onto a serving dish.  Gently remove the paper.
  
  To prepare the frosting, combine the chocolate and butter in the upper part
  of a large double boiler.  Set over simmering water and stir occasionally
  until they are melted.  Remove the pan from the heat and let the mixture
  cool for 10 minutes.  Add the bourbon and stir; whisk in the egg yolks, one
  at a time.
  
  Beat the egg whites to form soft peaks.  Gradually add the sugar, beating
  until stiff peaks form, about 2 minutes.  Fold one-quarter of the mixture
  into the chocolate and blend well.  Fold in the remaining whites with a
  rubber spatula, blending until the whites are barely incorporated.  Chill
  for at least 2 hours.
  
  To prepare the sauce, place the white chocolate in the top part of a double
  boiler over simmering water.  Stir until it is melted.  Add the cream and
  stir for a minute.  Cool to room temperature.  (The sauce can be chilled,
  then warmed slightly to blend it, then cooled to room temperature for
  serving.)
  
  To assemble the cake, scoop the frosting gently into a pastry tube fitted
  with a fairly wide (Number 4) star tube.  Pipe the mixture over the top of
  the cake.  You can chill the cake for as long as 2 days.
  
  To serve the cake, let it reach room temperature, which will take about 3
  hours.  Stir the sauce, then pour a small pool onto each serving plate.
  Place a slice of cake on the sauce.
  
  From: Stephen Pyles, creative chef of Dallas's Routh Street Cafe _American
  Bistro_  ISBN: 0-8092-5047-0
  
  Any typographical errors courtesy of: Karen Mintzias  :-)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition)
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      2 c  Milk
      1 c  Yeast Dissolved In:
      1 c  Warm Water
      1 c  Sugar
    1/4 ts Salt
      6 c  Flour
      3    Eggs, Well Beaten
    1/2 ts Nutmeg
    1/4 c  Butter, Melted
 
  Scald the milk and set aside to cool to lukewarm. To the dissolved yeast
  add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of
  the sugar and about 3 cups of flour. Set in a warm place to rise over
  night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and
  salt and mix thoroughly. Stir in enough flour until batter can no longer be
  stirred with a spoon. Set aside to rise until light. Roll on a well-floured
  board and cut with a doughnut cutter. Let rise again, and then fry in hot
  fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dr. Pepper Cherry Marshmallow Cake
 Categories: Cakes
   Servings: 16
 
      2 cn Dark sweet cherries, pitted,
           - drained, reserving syrup

MMMMM--------------------------JELLO MIXTURE-------------------------------
    3/4 c  Reserved cherry syrup
    1/4 c  Dr. Pepper
      1 pk Cherry Jello, 3oz size
    1/8 ts Almond extract

MMMMM--------------------------BATTER MIXTURE-------------------------------
      1 pk Yellow cake mix
      1 pk Cherry Jello, 3oz size
    1/2 c  Vegetable oil
    3/4 c  Dr. Pepper
      4    Eggs
      2 c  Minature marshmallows
 
  Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to
  350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry
  jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add
  almond extract and cool slightly. In a large mixing bowl, combine yellow
  cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on
  high for 3-4 minutes. Pour cooled jello mixture over cherries in pan.
  Sprinkle evenly with the minature marshmallows and then carefully and
  evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes.
  Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dried Apple Cakes
 Categories: Cakes
   Servings: 12
 
    1/2 lb Dried Apples, Chopped
      4 c  Water
      1 c  Sugar
           Recipe Dry Baking Mix
  1 1/2 c  Sourdough Starter
    1/2 c  Brown Sugar
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 c  Butter
 
  Cook dried apples in 4 cups water until tender. Drain and save juice.
  Measure 2 cups juice, adding water if needed.  Mix 1/4 cup sugar with dry
  baking mix; stir in sourdough starter to moisten flour.  Turn out onto a
  floured surface, knead lightly; pat or roll to a 12X18 inch rectangle.
  Sprinkle with apples.  Roll, starting at short end; cut into 12 slices. Put
  remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups apple
  liquid into a large deep skillet.  Bring to a boil.  Gently lower apple
  slices into hot syrup.  Bake in a 375F oven for 35-40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drop Doughnuts
 Categories: Cakes, 1941
   Servings:  6
 
      2 c  Sour milk
      1 ts Baking soda
      1    Egg, well beaten
      2 tb Melted shortening
           Flour
    1/2 ts Nutmeg
    1/2 ts Cinnamon
      1 c  Sugar
    1/2 ts Salt
 
  Sift 2 cups flour, measure, and sift with baking soda, salt, cinnamon, and
  nutmeg.  Combine shortening, egg, sugar, and milk. Add sifted dry
  ingredients and sufficient additional flour to make a stiff drop batter.
  Drop by teaspoonfuls into deep fat (365 F). Fry until brown. Drain on
  crumpled absorbent paper. Sprinkle with sugar. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dump Cake
 Categories: Cakes
   Servings:  6
 
      2 cn Cherry pie filling
      1    Yellow cake mix
    1/2 c  Grated coconut
    3/4 c  Chopped nuts
    1/2 c  Melted butter or margarine
 
  Layer in cake pan in order given (9X13 size) then drizzle the melted butter
  over all. Bake at 350 for approx. 40 minutes.
  
  That's it. I serve it with vanilla ice cream. I officially call it Cherry
  Crunch when anyone asks me what it is. It is terrific without ice cream,
  also.
  
  Posted by Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dundee Cake
 Categories: Cakes
   Servings:  6
 
    110 g  Sultanas, cleaned
    110 g  Currants, cleaned
    110 g  Raisins, cleaned and stoned
     50 g  Mixed peel, chopped
     75 g  Glace cherries, chopped
     50 g  Ground almonds
    225 g  Butter
      1 ts Baking powder
    225 g  Caster sugar
      3    Eggs
      1 tb Sherry
      3 tb Almonds, blanched and
           -halved
    250 g  Plain flour
           Grated rind of 1 lemon
 
  (For a 18cm-cake tin)
  
  Grease and line the base and sides of the tin and grease the paper lining.
  
  Mix the sultanas, currants, raisins, peel, cherries and ground almonds
  together.
  
  Beat the butter until it is soft and creamy then add the caster sugar and
  beat the mixture with the lemon rind until light and fluffy in both colour
  and texture. Beat the eggs together then add them gradually to the creamed
  mixture, beating well between each addition. Sift together the flour and
  baking powder and lightly stir it into the creamed mixture with the sherry
  and all the dried fruit.
  
  Turn the mixture into the tin, spread it to the sides and slightly hollow
  out the centre, then cover the surface with the almonds.
  
  Bake the cake at 160 oC (325 oF) for 2.5 - 3 hours or until a warm skewer
  pushed into the mixture comes out clean.
  
  Cool the cake in the tin for 15 minutes then turn it out onto a wire tray
  to cool completely.
  
  (casted sugar = granulated sugar, Glace cherries = candied cherries,
  Sultanas = seedless white raisins)
  
  (From: A feast of Scotland, Janet Warren)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dutch Apple Cake
 Categories: Cakes, Desserts
   Servings:  6
 
      1 c  All purpose flour
      5 tb Sugar
      1 ts Baking powder
      2 tb Low fat margarine
      2    Egg whites; slightly beaten
    1/4 c  Skim milk
    1/2 ts Vanilla extract
      4 c  Sliced peeled apples
      1 ts Ground cinnamon
 
  Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing
  bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or
  2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat
  until smooth. Batter will be stiff. Spoon into prepared pan and spread
  batter to fit pan. Arrange apple slices, overlapping, in 2 concentric
  circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon;
  sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10
  min before serving.
  
  Cal: 183; Fat: 2 g.
  
  Posted by SANDY VAN BIBBER, Prodigy ID# XWCG89A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eagle Chocolate Cake
 Categories: Ghirardelli, Cakes
   Servings: 12
 
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
    1/2 c  Water
      1 c  Butter
      2 c  Sugar
      4 lg Eggs, separated
      1 ts Vanilla
      2 c  Unsifted flour
      1 ts Baking soda
      1 c  Buttermilk or strong cold
           -coffee
    1/2 ts Salt
 
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  water; set aside. Cream butter with sugar until light and fluffy. Add egg
  yolks, one at a time beating after each addition. Mix in melted chocolate
  and vanilla. Sift flour with soda. Add dry ingredients alternately with
  buttermilk or coffee to chocolate mixture; mix until smooth. Beat egg
  whites with salt until very stiff peaks form; fold into batter. Spread into
  three 8 or 9" round cake pans lined with wax paper. Bake at 350-F about 30
  minutes. Cool on rack 10 minutes; remove cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Apple Cake
 Categories: Cakes
   Servings:  5
 
MMMMM----------------------------FIRST STEP---------------------------------
      4 x  Apples, Peeled And Sliced
    1/4 c  Sugar
    1/2 ts Cinnamon

MMMMM---------------------------SECOND STEP--------------------------------
    1/2 c  Sugar
      2 tb Soft Butter Or Margarine
           Egg
    1/4 ts Vanilla
      1 c  Flour
      1 ts Baking Powder
 
  Preheat oven to 350F.  Mix together 1/4 cup sugar and 1/2 t cinnamon.
  Place a layer of apples in greased baking dish, sprinkle with half the
  sugar-cinnamon mixture, cover with remaining apples and cover with
  remaining sugar-cinnamon.  Cream 1/2 cup sugar and butter.  Add egg and
  vanilla and mix well.  Stir in flour and baking powder and spoon over
  apples, spreading it as best as you can.  Bake 30 minutes.  Best served
  warm, with vanilla ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Carrot Cake
 Categories: Cakes
   Servings: 30
 
MMMMM------------------------ADD IN ORDER GIVEN-----------------------------
    1/3 c  Karo
      1 c  Granulated sugar
      1 c  Brown sugar
      4 x  Eggs
  1 1/2 c  Salad oil
      1 ts Cinnamon
    1/4 ts Cloves
    1/4 ts Ginger
    1/4 ts Nutmeg
      3 c  Raw carrots, grated fine
      1 ts Vanilla
      2 c  Sifted flour
      2 ts Baking soda
    3/4 ts Salt
      1 c  Pecans, chopped
 
    Beat sugar, eggs, Karo and oil until light and fluffy. ***Be sure you
  beat this a long time. I beat the entire time I grate carrots. Add rest of
  ingredients in order given. *Do not beat much after adding flour. Pour into
  3-8"pans and bake at 350 degrees until, when touched lightly with your
  finger, the cake barely springs back up. Notes:
    Only one recipe will fit in the ordinary mixer bowl at one time.
   -2 mixes makes 1-16" layer, or 1-12",plus 1-8" layer, or 2-10" layers plus
  1-6"layer.
    A 12" and 6" 2-layer cake requires over 1-2lb bag of carrots and 3
  recipes.
    one recipe makes 1-10" plus 2-6" layers.
    one recipe is not quite enough for 1-14" layer
    2 mixes makes 1-14" layer plus 1-10" layer *One bag of carrots makes 2
  recipes and a little over
    For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4 cups pecans+5
  recipes.   Also need: 3 pks carrots, 1/2 bags brown sugar, 2 pks pecans,
  over 1 qt Crisco oil.
     Line bottoms of pans with baker's parchment/grease & flour the parchment
  too!  Cake tends to stick in the pans. Source: A bride to Sugarcraft in
  1975 Dolores McCann, Hamilton OH
  
  Dolores McCann, Prodigy Food & Wine Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Double Chocolate Banana Snack Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Flour, all purpose
      1 c  Sugar
      2 tb Cocoa, unsweetened
      1 ts Baking soda
    1/2 ts Salt
    3/4 c  Milk
    1/2 c  Banana, mashed ripe
    1/3 c  Butter, melted
      1 tb Lemon juice
      1 ts Vanilla
    3/4 c  Chocolate chips, semisweet
 
  Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and
  salt. Make well in centre of ingredients.  Add milk, banana, butter, lemon
  juice and vanilla.  Beat with fork till well blended, about 2 minutes. Stir
  in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven
  for 45-50 minutes or till done. Cool completely. To serve, sprinkle with
  icing sugar.
  
  Source: the Cooking with Milk calendar posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Raspberry Torte
 Categories: Cakes
   Servings: 1912
 
 
  1 		egg 1 	c	heavy cream 1/4 	c 10X sugar, sifted 1/2 	ts almond extract 1
  	c 	raspberry jam Grease & flour an 8x1 1/2 in layer pan. Make cake as
  package directs, using egg & amount of water specified on package Bake at
  350 for 30-35 minutes. Cool in pan 10 minutes. Cool on wire rack. Make
  filling: Whip cream & sugar unitl stiff. Gently fold in extract. Split cake
  in 3 layers. Spread each layer with 1/3 cup jam and then 2/3 cup whipped
  cream mixture. Refrigerate several hours before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Rhubarb Dessert
 Categories: Cakes
   Servings:  6
 
      1 pk Yellow cake mix
      5 c  Chopped fresh or frozen
           -rhubarb
      1 c  Sugar
      1 c  Heavy cream
 
  Mix cake as instructed on package.  Pour batter into a greased 13" x 9" x
  2" baking pan.  Spread rhubarb over batter.  Sprinkle with sugar; pour
  cream over top. Do not mix.  Bake at 350 degrees for 35-40 minutes or until
  cake tests done. Yield: 12-16 servings.
  
  SOURCE: *Deb Jesse, Storm Lake, IA, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggless Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sour milk
      1 c  Sugar
      2 c  Flour
    1/2 c  Shortening
    1/4 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      1 ts Cinnamon
      1 ts Allspice
      1 ts Nutmeg
 
  Cream sugar and shortening.  Sift flour, measure, and sift with baking
  soda, baking powder, salt, and spices.  Add alternately with milk to first
  mixture.  Beat thoroughly.  Pour into well-oiled loaf pan. Bake in moderate
  oven (375 F) about 45-50 minutes. Mrs. F.M. Crasse, Logan, IA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggless Chocolate Cake
 Categories: Cakes
   Servings:  2
 
      3 c  Flour
      2 ts Baking Soda
      2 ts Salt
    2/3 c  Cocoa
      2 c  Sugar
      2 ts Vinegar
      2 ts Vanilla
    2/3 c  Butter or Margarine, melted
      2 c  Cold Water
 
  Preheat oven to 350oF.
  
  Sift into an ungreased 9x13 pan, the flour, baking soda and salt. Combine
  cocoa and sugar in a small bowl and stir into the flour mixture. Make 3
  holes in mixture. In the first hole, palce the vinegar. The vanilla goes in
  the second hole. The third hole is filled with the melted butter. Pour
  water over all. Stir with a fork, mix in flour with a spatula. Bake 35-45
  minutes until done, test done.
  
  *** Can be halved and placed in a 8 or 9 inch square pan.
  
  Source: "The Yankee Kitchen" 03-24-93 (#1) [Marjorie from Conneticut]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggnog Cake
 Categories: Cakes, Eggs
   Servings:  6
 
      1 c  Butter or margarine
      2 c  Sugar
      5    Egg yolks
    1/4 c  Light rum
      1 c  Slivered toasted almonds
      1    Angel food cake
      1 c  Heavy whipping cream
 
  Cream together butter and sugar until light and fluffy. Add egg yolks one
  at a time,beating well after each addition. Blend in rum and 3/4 cup
  almonds. With sharp knife or string cut angel food cake into 3 even layers.
  Restack layers with filling between each.
  
  Chill cake 24 hours. Just before serving, whip cream until stiff. Use to
  frost cake. Sprinkle cream with remaining 1/4 cup almonds. Makes about 6
  servings.
  
  Each serving contains about:
  
  1099 calories; 587 mg sodium; 365 mg cholesterol; 59 grams fat; 128 grams
  carbohydrates; 14 grams protein; 0.89 gram fiber; 48% calories from fat.
  
  Recipe from: Los Angeles Times Newspaper, Food Section, Thursday December
  12, 1991. By Rose Dosti Times Staff Writer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggnog Cream Cake
 Categories: Cakes
   Servings:  1
 
      2 c  All-purpose flour
      3 ts Double acting baking powder
      1 ts Salt
    1/2 ts Nutmeg
  1 1/2 c  Whipping cream
      3    Eggs
  1 1/2 c  Sugar
      2 ts Rum flavoring
           Nutmeg
           Rum cream frosting; recipe
 
  Sift together flour, baking powder, salt and nutmeg. Set aside. Beat
  whipping cream in a large bowl until stiff. Add eggs, one at a time,
  beating well after each egg. Add sugar, gradually, beating until well
  blended. Add rum flavoring. Fold in dry ingredients, gently, 1/4 at a time,
  until all dry particles disappear. Put into two 9" round layer pans, well
  greased and lightly floured on the bottoms. Bake @ 350 degrees for 25 to 35
  minutes. Cool. Spread frosting between layers and on top. Garnish with
  nutmeg. Refrigerate until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egyptian Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
  1 3/4 c  Flour, Unbleached, Sifted
      2 ts Baking Powder
      1 ts Cinnamon, Ground
    1/8 ts Cloves, Ground
      4 oz Semi-Sweet Chocolate
    1/2 c  Brewed Strong Coffee
    1/2 c  Butter Or Regular Margarine
      1 c  Sugar
      2 lg Eggs
      1 ts Vanilla Extract
    1/2 c  Milk

MMMMM----------------------CINNAMON WHIPPED CREAM---------------------------
      2 c  Heavy Whipping Cream
    1/4 c  Sugar
      2 ts Vanilla Extract
    1/2 ts Cinnamon, Ground
 
  Sift the flour, baking powder, cinnamon and cloves together; set aside.
  Combine chocolate and coffee in small saucepan.  Cook over low heat until
  the chocolate is melted, stirring constantly.  Remove from heat and cool to
  room temperature.  Cream the butter and sugar together in a mixing bowl,
  until they are light and fluffy.  Use an electric mixer set on medium
  speed.  Add eggs, one at a time, beating well after each addition. Beat in
  vanilla and chocolate mixture.  Add dry ingredients alternately with milk
  to the creamed mixture, beating well after each addition.  Pour batter into
  2 greased and waxed paper-lined 8-inch cake pans.  Bake in a preheated
  350F oven for 30 minutes or until cake tests done.  Cool in pans on racks
  for 10 minutes.  Remove from pans; cool completely on racks. To assemble
  the cake, place one cake layer on serving plate.  Spread with Cinnamon
  Whipped Cream.  Top with second cake layer.  Frost sides and top with
  remaining Cinnamon Whipped Cream.  Refrigerate until serving time. CINNAMON
  WHIPPED CREAM:  Chill large mixing bowl and beaters.  Combine cream, sugar,
  vanilla, and cinnamon and beat with an electric mixer set at high speed
  until soft peaks form and mixture is thick enough to spread. DO NOT
  overbeat or you will have butter instead of whipped cream. NOTE: The
  original recipe came from a GI who found it in Egypt when he was stationed
  there.  Hence the name.  The whipped cream frosting was added later but
  really adds to the recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Emerald Ilse Cake
 Categories: Cakes
   Servings:  1
 
MMMMM-------------------------------CAKE------------------------------------
    1/2 c  Butter or Margarine,
           -softened
      1 c  Sugar
      2    Eggs
  1 3/4 c  Flour
      2 ts Baking Powder
    1/2 ts Salt
    1/2 c  Milk

MMMMM------------------------------GLAZE-----------------------------------
      1 c  Powdered Sugar
  1 1/2 tb Milk or Irish Whiskey
      2    Green Food Coloring Drops
           Slivered Almonds, sliced
 
  *** The Cake ***
  
  In a bowl cream the butter and sugar. Add eggs one at a time, beating well
  after each addition. Blend in vanilla. Combine the dry ingredients and add
  alternately with the milk, beating until smooth. Spread in a greased 9-inch
  square pan. Bake in a preheated 350oF oven for 40 minutes or until test
  done.
  
  *** The Glaze ***
  
  Combine the sugar and liquid, beating until smooth anf fairly thin, add
  coloring and spread on the warm cake. Sprinkle with almonds.
  
  Source: "The Yankee Kitchen" 03-15-93 (#1) [Krista]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Emerald Isle Cake
 Categories: Cakes
   Servings:  9
 
    1/2 c  Butter or margarine,
           -softened
      1 c  Sugar
      2    Eggs
      1 ts Vanilla extract
  1 3/4 c  All purpose flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Milk
           GLAZE:
      1 c  Confectioner's sugar
      1 tb To 2 tb milk OR Irish
           -Whiskey
 
  Green food coloring, optional slivered almonds, optional
  
  In amixing bowl, cream butter and sugar.  Add eggs, one at a time,beating
  well after each addition. Blend in vanilla. combine baking powder and salt;
  add alternately with the milk. Beat until smooth. Spread into a greased 9x9
  inch square pan. Bake at 350 F for 40 minutes or until cake test done. For
  glaze, combine confectioner's sugar and milk or whiskey, stirring until
  smooth and fairly thin. If desired, add 1-2 drops of food coloring and stir
  until well blended. Spread glaze over warm cake. Sprinkle with almonds if
  desired. Makes 9-12 servings.
  
  Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empress Chocolate Cake
 Categories: Ghirardelli, Cakes
   Servings: 12
 
           INGREDIENTS:
  1 1/2 c  Sifted cake flour
      1 c  Ghirardelli Sweet Ground
           -Chocolate
    3/4 c  Sugar
  1 1/2 ts Baking soda
    1/4 ts Cream of tartar
    1/2 ts Salt
    2/3 c  Shortening
      1 c  Buttermilk
      2    Eggs
      1 ts Vanilla
 
  DIRECTIONS: Heat oven to 350-F. Into large mixer bowl, sift flour with
  Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add
  shortening and 3/4 cup buttermilk. Beat on low speed to combine
  ingredients. Beat on medium low speed for 2 minutes. Add remaining 1/4 cup
  buttermilk, eggs and vanilla. Beat additional 2 minutes. Line two 8 by 1
  1/2" round cake pans with waxed paper. Spread batter into pans. Bake at
  350-F for 30 to 35 minutes. Cool on racks 10 minutes; remove layers from
  pans.
  
  After completely cooled, frost with Empress Frosting*.
  
  *separate recipe
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco; recipe
  from box of "Sweet Ground Chocolate and Cocoa"
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empress Frosting
 Categories: Ghirardelli, Cakes
   Servings:  1
 
           INGREDIENTS:
    1/3 c  Half & half
    1/2 c  Butter, cut up
      2 tb Sugar
  1 1/2 c  Ghirardelli Sweet Ground
           -Chocolate
      1 ts Vanilla
 
  DIRECTIONS: In 2 quart heavy saucepan, heat half & half with butter and
  sugar, stirring until blended. Add Ground Chocolate, mixing with wire whip
  until smooth. Heat on medium low until mixture is thick and shiny and runs
  off the spoon like syrup and the first bubble appears on the surface
  (160-F). Do not boil or overcook frosting. Cool 5 minutes, then add
  vanilla. Place pan of frosting in bowl holding a tray of ice cubes and some
  water. Beat slowly with a spoon until frosting holds a shape. Frost cake;
  refrigerate if necessary to firm frosting.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco; recipe
  on box of "Sweet Ground Chocolate and Cocoa"
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Toffee Refrigerator Cake
 Categories: Chocolate, Cakes
   Servings: 12
 
  2 1/2 oz Unsweetened baking chocolate
           -(2-1/2 squares)
    1/2 c  Milk
    2/3 c  Granulated sugar
      5    Egg yolks, beaten
      1 c  Butter
      1 c  Confectioners' sugar
      5    Egg whites
      1 c  Graham-cracker crumbs
      1 c  Pecans, chopped
      1 c  Whipped topping
 
  Makes 12 servings
  
  Melt chocolate; cool.  Combine milk, granulated sugar, and beaten egg yolks
  in top of double boiler.  Cook over boiling water, stirring constantly,
  until thickened.  Cool.  Cream butter, powdered sugar, and cooled chocolate
  together.  Blend into cooled egg-yolk mixture.  Beat egg whites until
  stiff.  Fold chocolate mixture into egg whites.  Blend well.
  
  Combine graham crackers and pecans.  Sprinkle half the graham cracker crumb
  and nut mixture over the bottom of an 8-inch square pan.  Pour chocolate
  mixture into pan; top with remaining crumb and nut mixture. Chill for 24
  hours.
  
  To serve, cut cake into squares.  Garnish with whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Everybody's Favorite Chocolate Cake
 Categories: Cakes
   Servings:  8
 
      3    Chocolate squares,unsweetene
  2 1/2 c  Cake flour,sifted
      2 ts Baking soda
    1/2 ts Salt
    1/2 c  Butter,at room temperature
  2 1/2 c  Brown sugar,firmly packed
      3    Egg,at room temperature
  1 1/2 ts Vanilla
      1 c  Sour cream
    3/4 c  Water,boiling
 
  1. Preheat oven to 325'F.
  
  2. Melt chocolate on a large square of aluminum foil in a very low oven,
  bringing up edges of foil to prevent spillage. Cool to room temperature.
  
  3. Grease and flour an oblong shallow baking pan, preferably glass,
  12x8x2".
  
  4. Sift flour, baking soda, and salt onto waxed paper and set aside.
  
  5. Beat butter in a large bowl until very light and fluffy (easier with an
  electric mixer). Add brown sugar and beat until very fluffy and no trace of
  sugary "grittiness" remains. Add eggs and beat until well blended, then
  stir in melted chocolate and vanilla. Add flour mixture alternately with
  sour cream, beating after each addition with a wooden spoon. Add boiling
  water and stir in well.
  
  6. At this stage the batter will be thin. Pour at once into prepared pan
  and bake in preheated oven for 35-40 minutes, or until cake tests done.
  Turn out onto cake rack and frost with Chocolate-Peanut Butter Frosting
  (recipe follows) or cut into squares and serve with whipped cream or
  vanilla ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fabulous Carrot Cake
 Categories: Cakes
   Servings:  4
 
      1 c  Pineapple; crushed (20 oz)
      1 c  Margarine
      1 c  Brown sugar;  packed
      1 c  Granulated sugar
      3    Eggs
      4 c  Carrots;  shredded
      1 c  Raisins
      2 ts Vanilla extract
      3 c  All purpose flour
      2 ts Baking soda
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/2 ts Salt
 
  Drain pineapple well. Cream margarine and sugars until light and fluffy.
  Beat in eggs. Beat in pineapple, carrots, raisins and vanilla extract.
  Combine remaining ingredients. Gradually, beat into pineapple mixture until
  well blended. Pour into 4 greased and floured mini loaf pans ( 5 3/4 x 3")
  or a 13 x 9" baking pan. Bake in a 350 degree oven for 40 minutes (50 to 60
  minutes with larger loaf) or until toothpick inserted comes out clean.
  Cool, completely. Spread with Silk Frosting, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fall Harvest Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Sugar
    1/2 c  Firmly packed brown sugar
      2 ts Cinnamon
      2 ts Baking soda
    1/2 ts Salt
    1/4 ts Nutmeg
    1/4 ts Ginger
      1 c  Vegetable oil
    1/2 ts Vanilla
      4    Eggs
      2 c  Flour, sifted
     16 oz Canned pumpkin
      1    Lg. apple, peeled and
           -chopped
  1 1/2 c  Black walnuts, chopped
           Icing:
      1 lb Box powdered sugar, sifted
    1/2 c  Butter, softened
      8 oz Cream cheese, softened
      2 ts Vanilla
 
  Preheat oven to 350 degrees.  Generously grease and flour a bundt pan. In a
  large bowl, thoroughly mix sugars, cinnamon, soda, salt, nutmeg, ginger,
  oil, vanilla and eggs.  Add flour 1/2 cup at a time, beating after each
  addition.  Mix in pumpkin.  Stir in apple and nuts by hand. Pour into
  prepared bundt pan.  Bake 70 minutes.  Cool 20 to 25 minutes. Remove from
  pan and spread with icing prepared by blending all ingredients until
  smooth.  Store in refrigerator.
  
  Serves:  12
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fancy Ground Poppy Seed Cake
 Categories: Cakes
   Servings: 14
 
      1 c  Butter
  1 1/2 c  Sugar
      4    Eggs, separated
      1 c  Sour cream
  2 1/2 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
    1/2 c  Confectioners' sugar
      1 ts Vanilla
 12 1/2 oz Can poppy seed filling
 
  Preheat oven to 350 F.  Grease and flour 12-cup Bundt pan or 10" tube pan
  and set aside.  Beat butter and sugar in large bowl with electric mixer
  until light and fluffy.  Add poppy seed filling and beat until blended.
  Beat in egg yolks. 1 at a time, beating well after each addition. Add
  vanilla and sour cream and beat just until blended. Stir flour, baking
  soda, and salt until mixed, and add to poppy mixture gradually, beating
  well after each addition. Beat egg whites in separate bowl with electric
  mixer until stiff peaks form.  Fold beaten egg whites into batter. Spread
  batter evenly in prepared pan.  Bake 50 to 60 minutes or until cake tester
  inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
  Remove from pan and cool completely on rack. Dust with confectioners sugar
  (you won't need to whole amount) just before serving Makes 14 to 16
  servings.
  
  I usually use 1/2 tsp vanilla and 1/2 tsp almond extract.
  
  16  Servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fat Free Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
  1 1/4 c  Flour
      1 c  Sugar
    1/2 c  Unsweetened cocoa
    1/4 c  Corn starch
    1/2 ts Baking soda
    1/2 ts Salt
      4    Egg whites
      1 c  Water
    1/2 c  Karo Light or Dark Corn
           -Syrup
 
  RE: Fat Free Chocolate Cake DATE: 04-04-91 AREA: COOKING
  
  If you are watching your fat intake, but still love sweets, this cake is
  for you:
  
  Karo Fat-Free Chocolate Cake
  
  Vegetable cooking spray
  
  Preheat oven to 350 degrees.  Spray 9" square baking pan with cooking
  spray. In large bowl, combine dry ingredients until well mixed. In medium
  bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients
  until smooth. Pour into prepared pan. Bake 30 minutes or until cake spring
  back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings.
  
  Per serving:  fat 0g, chol 0g, pro 2g, carb 31g, sodium 140mg, cal 130.
  
  Enjoy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fat-Free Chocolate Cake
 Categories: Cakes, Low-cal
   Servings: 16
 
           Non-stick cooking spray
  1 1/4 c  Flour
    1/2 c  Unsweetened cocoa
    1/4 c  Cornstarch
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/4 c  Sugar
      1 c  Water
      3    Egg whites
    1/2 c  Corn syrup, light or dark
           Confectioners' sugar (opt.)
 
  Spray 9-inch square pan with cooking spray.  In large bowl combine next
  seven ingredients.  In medium bowl stir sugar and water until sugar is
  almost dissolved. Add egg whites and corn syrup; stir until blended.
  Gradually add to dry ingredients, stirring until smooth.  Pour into
  prepared pan.  Bake in 350 F oven 35 minutes or until toothpick inserted in
  center comes out clean.  Cool in pan on wire rack.  If desired, sprinkle
  with confectioners' sugar.
  
  Each serving provides: 0 g total fat, 0 mg cholesterol, 140 Calories, 2 g
  protein, 34 g carbohydrate, 160 mg sodium
  
  Source: Karo pamphlet
      Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fat-Free Pineapple Upside Down Cake
 Categories: Cakes, Low-cal
   Servings: 12
 
           No-Stick cooking spray
    1/3 c  Brown sugar, packed
      2 tb Light corn syrup (Karo)
      1 tb Lemon juice
      7    Canned pineapple rings
           - well-drained
      1 c  Flour
    1/4 c  Cornstarch
  1 1/2 ts Baking powder
    1/2 ts Salt
      1 c  Sugar
    2/3 c  Skim milk
      2    Egg whites
    1/3 c  Light corn syrup (Karo)
      1 ts Vanilla
 
  Spray 9-inch cake pan with cooking spray.  Add brown sugar, corn syrup and
  lemon juice; stir to combine.  Place in 350 F oven 3 minutes.  Arrange
  pineapple rings and cherries in pan; set aside.  In large bowl, combine
  flour, corn starch, baking powder and salt.  In medium bowl, stir sugar and
  milk until sugar is almost dissolved.  Add egg whites, corn syrup and
  vanilla; stir until blended.  Gradually add to flour mixture, stirring
  until smooth.  Pour into pan.  Bake in 350 F oven  35 to 40 minutes or
  until toothpick inserted in center comes out clean.  Immediately loosen
  edge of cake with spatula and invert onto serving plate.  Remove pan.
  
  Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate, 0 mg
  cholesterol, 160 mg sodium
  
  Source: Karo pamphlet Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fat-Free Pumpkin Raisin Cake
 Categories: Cakes, Low-cal
   Servings: 16
 
           Non-stick cooking spray
  1 2/3 c  Flour
    2/3 c  Sugar
    1/4 c  Nonfat dry milk
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
      2 ts Pumpkin pie spice
    1/2 c  Raisins
      2    Egg whites
      1 c  Canned solid-pack pumpkin
    1/3 c  Corn syrup, light or dark
    1/3 c  Orange juice

MMMMM-----------------------FAT-FREE CREAM SAUCE----------------------------
      1 c  Nonfat vanilla yogurt
    1/2 c  Confectioners' sugar
 
  Spray 9-inch square baking pan with cooking spray.  In large bowl combine
  dry ingredients; stir until smooth.  Pour into prepared pan.  Bake in 350
  degree F oven 35 minutes or until toothpick inserted in center comes out
  clean.  Cool in pan on wire rack.  If desired, serve with Fat-Free Yogurt
  Cream Sauce.
  
  Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130
  Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium
  
  FAT-FREE YOGURT CREAM SAUCE:  Line a strainer with paper coffee filter or
  cheesecloth layers.  Add yogurt, set over bowl and refrigerate 4 hours.
  Discard drained liquid.  Combine thickened yogurt and sifted confectioners'
  sugar; stir until smooth.  Makes about 1/2 cup sauce.
  
  Source: Karo pamphlet Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Favorite Spice Cake
 Categories: Cakes
   Servings:  6
 
  2 1/2 c  Pastry flour
      1 ts Baking soda
    1/4 ts Salt
      2 ts Cinnamon
    1/2 ts Cloves
    1/4 ts Nutmeg
    1/2 c  Butter or other shortening
      1 c  Sifted brown sugar, firmly
           -packed
      2    Eggs
    3/4 c  Sweet milk
      2 tb Vinegar
 
  Sift, then measure flour. Sift again with baking soda, salt and spices.
  Cream butter until light and lemon colored. Add sugar gradually, beating
  after each addition. Slowly add the eggs which have been beaten until they
  are almost as thick as whipped cream. Combine vinegar and milk. Alternately
  add the dry and the liquid ingredients, beating until smooth after each
  addition. Turn into a greased cake pan. Bake in a moderate oven. Frost with
  butter frosting.
  
  Amount: 8x8-inch pan    Temperature: 350 F.     Time: 40-45 minutes
  
  From: Steve Herrick Source: Successful Baking for Flavor and Texture by
  Martha Lee Anderson - 1936 (Arm & Hammer and Cow Brand Baking Soda)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Feathery Fudge Cake
 Categories: Cakes, Chocolate
   Servings:  2
 
  2 1/2    Squares (2 1/2 Ounces)
           -Unsweetened Baking
           -Chocolate Broken
           Into Pieces
    3/4 c  (6 Ounces) Butter Or
           -Margarine, Softened
      2 c  Sugar
      1 ts Vanilla Extract
      2 lg Eggs
  2 1/4 c  Unbleached All-Purpose Flour
  1 1/4 ts Baking Soda
    1/2 ts Salt
  1 1/3 c  Water
 
  Yield: 10 To 12 Servings
  
  Pre-heat the oven to 350 Degrees F.  In a small microwave safe bowl, place
  the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or
  until smooth when stirred; set aside to cool slightly. Grease and flour two
  9 inch round baking pans.  In a large mixing bowl, beat the butter, sugar,
  and vanilla until light and fluffy. Add the eggs and cooled chocolate
  blending well.  In a separate bowl, stir together the flour, baking soda
  and salt; add alternately with the water to the chocolate mixture beating
  well after each addition.  Pour the batter evenly into the 2 prepared pans.
  
  Bake for 35 to 40 minutes or until a wooden pick inserted in the middle
  comes out clean.  Cool 10 minutes in the pans and remove from the pans and
  place on a rack to finish cooling.  When the layers are completely cool,
  frost with any desired frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Feathery Fudge Cake with Hungarian Frosting
 Categories: Cakes
   Servings:  6
 
  3 1/2 c  Cake flour, sifted
  1 1/4 ts Baking soda
    1/2 ts Salt
    2/3 c  Butter or margarine,
           -softened
  1 3/4 c  Sugar
      2 ea Eggs, unbeaten
  2 1/2 ea 1-oz squares unsweetened
           -chocolate, melted and
           -cooled
  1 1/4 c  Ice water
      1 ts Vanilla
           HUNGARIAN FROSTING:
      3 oz Unsweetened chocolate,
           -melted
  1 1/2 c  Confectioners' sugar, sifted
  2 1/2 tb Hot water
      1    Egg
      4 tb Butter or margarine
 
  Sift together flour, soda and salt. Cream butter or margarine in large bowl
  of electric mixer. Gradually add sugar; beat until light and fluffy. Add
  eggs, one at a time, beating well after each addition. Blend in melted
  chocolate. Add sifted dry ingredients alternately with ice water. Add
  vanilla. Pour batter into two 9 inch layer cake pans that have been greased
  and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with
  Hungarian Frosting (below).
  
  Hungarian Frosting: Combine chocolate, sugar and water in small bowl of
  electric mixer; blend well. Add egg and beat well. Add butter or margarine,
  1 tablespoon at a time, beating until smooth. This cake and frosting will
  freeze.
  
  Source: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  NOTE: This frosting calls for use of raw egg which may pose a health
  problem. Any other favorite frosting recipe could be substituted.
  
  Shared by: June Hoffman, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fermented Fruit Friendship Cake
 Categories: Cakes, Amish
   Servings:  1
 
      1    Yellow cake mix, 2 layer
      1    Pudding mix
      4    Eggs
    2/3 c  Oil
      2 ts Orange extract
  1 1/2 c  Fermented Fruit Starter
      1 c  Chopped nuts
      1 c  Golden raisins
           Fermented Fruit Starter:
     20 oz Sliced peaches, chopped
  7 1/2 c  Sugar, divided
      1    Package dry yeast
     20 oz Pineapple, crushed
     10 oz Maraschino cherries
     30 oz Fruit cocktail, cut
 
  Use cake mix without pudding. For pudding, use 4-serving size; vanilla,
  lemon or pistachio instant pudding. Preheat oven to 350 deg. Combine cake
  and pudding mixes, eggs, oil, and orange extract in a large bowl. Add
  fruits, nuts and raisins, mix thoroughly. Pour into greased, floured tube
  pan and bake one hour. Let cool 15 minutes before removing from the pan.
  Makes 12-16 servings. Fermented Fruit Starter: Do not drain fruit. Combine
  peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar
  with a loose fitting lid, stir to mix. Stir daily for 10 days. On the 10th
  day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add
  cherries, fruit cocktail and remaining sugar and stir daily for 10 more
  days. Drain fruit, reserve juice for the next batch. Makes enough fruit for
  4 cakes. To make more starter, use 1-1/2 cups starter juice instead of
  yeast with peaches and sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fermented Fruit Freindship Cake
 Categories: Cakes
   Servings: 12
 
      1    (2-layer size) package
           -yellow cake mix (without
           -pudding)
      1    (4-serving size) box
           -vanilla, lemon or pistachio
           -instant pudding
      4    Eggs
    2/3 c  Oil
      2 ts Orange extract
  1 1/2 c  Fruit from Fermented Fruit
           -Starter
      1 c  Chopped nuts
      1 c  Golden raisins
 
  Preheat oven to 350 degrees. Combine cake and pudding mixes, eggs, oil and
  orange extract in a large bowl. Add fruit, nuts and raisins, and mix
  throughly. Pour into a greased, floured tube pan and bake 1 hour. Let cool
  15 minutes before removing from the pan. makes 12 to 16 servings.
  
  Source: Houston Chronicle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fermented Fruit Starter (Friendship Cake)
 Categories: Cakes, Amish
   Servings:  1
 
     20 oz Sliced peaches, chopped
  7 1/2 c  Sugar, divided
      1    Package dry yeast
     20 oz Pineapple, crushed
     10 oz Maraschino cherries
     30 oz Fruit cocktail, cut
 
    Do not drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a
  1-gallon glass or crockery jar with a loose fitting lid, stir to mix. Stir
  daily for 10 days.
    On the 10th day, add pineapple and 2-1/2 c sugar. Stir daily for another
  10 days. Add cherries, fruit cocktail and remaining sugar and stir daily
  for 10 more days. Drain fruit, reserve juice for the next batch. Makes
  enough fruit for 4 cakes. To make more starter, use 1-1/2 cups starter
  juice instead of yeast with peaches and sugar. FROM: RODNEY GRANTHAM DATE:
  08-03-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Festive Fruit and Nut Cake
 Categories: Cakes, Entertain
   Servings:  6
 
      1 c  Dates
    1/2 c  Glace pineapple
    1/2 c  Glace apricots
    1/2 c  Red glace cherries
    1/2 c  Green glace cherries
    1/2 c  Whole blanched almonds
      1 c  Brazil nuts
      2    Eggs
    1/2 c  Brown sugar, lightly packed
      1 tb Rum
      6 tb Butter
    1/3 c  Plain flour
      3 tb Self rising flour
 
  (or < 3 Tbsp all purpose flour plus < 1/2 tsp baking powder)
  
  Chop pineapple and apricots into fairly large pieces; leave remaining fruit
  and nuts whole.  Mix all well together.  Beat eggs until thick and
  creamy,add sugar, vanilla, rum and soft butter, beating until combined.
  Stir in sifted flours and fruit and nut mixture.
  
  Divide mixture between 2 greased loaf tins with bottom lined with grease
  proof paper.  Press mixture firmly into tins.  Bake in slow oven (300-325F)
  1 1/4 hours or until cake is firm to tough; cool in tin 10 minutes. When
  cold, wrap in plastic food wrap and refrigerate in airtight container for
  at least 3 months.
  
  Source: Australian Women's Weekly, Best Recipes from The Weekly
  
  Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fig Cake
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/2 c  Sugar
    3/4 c  Butter
      1 c  Milk
      4    Egg whites
  1 1/2 c  Chopped figs
      1 tb Molasses
      3 c  Flour
    1/2 ts Salt
      4 ts Baking powder
      1 ts Lemon flavoring
      1 ts Cinnamon
 
  Prize winning recipe
  
  Cream sugar and butter.  Add milk.  Sift flour, measure, and sift with salt
  and baking powder.  Add 1/2 flour.  Fold in stiffly beaten egg whites,
  remainder of flour, and flavoring.  Add molasses, cinnamon, and figs, which
  have been dredged in 2 tablespoons of the flour, to 2/3 of the mixture.
  Pour into well-oiled and slightly floured tube pan alternating spoonfuls of
  the light and dark mixture.  Bake in moderate oven (375 F) about 55
  minutes. Mabel C. Hamlett, Holland, MO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fig Ginger Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
    1/2 c  Shortening
      2    Eggs
      1 c  Corn sirup
    1/2 c  Sour milk
      3 c  Cake flour
      1 ts Baking powder
      1 ts Ginger
    1/2 ts Cloves
    1/2 ts Cinnamon
      1 ts Lemon flavoring
  1 1/2 c  Cooked dried figs
    1/2 c  Chopped nuts
    1/2 ts Salt
      1 ts Baking soda
 
  Boil figs 10 minutes, drain, and slice fine.  Cream sugar and shortening,
  add beaten eggs and sirup.  Sift flour, measure, and sift with baking
  powder, baking soda, salt, and spices.  Add alternately with milk to first
  mixture.  Add flavoring, figs, and nuts. Beat thoroughly. Pour into
  well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes.
  Ice with ginger icing. If desired 1 1/2 cups soy or lima bean flour may be
  substituted for 1 1/2 cups white flour. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fig Raisin Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Chopped figs
      1 c  Raisins
      1 c  Boiling water
    1/2 c  Shortening
      1 c  Brown sugar
      2 ts Baking powder
      2 ts Cinnamon
    1/4 ts Salt
      2    Eggs, well beaten
      2 c  Flour
 
  Pour boiling water over raisins and figs and allow to stand while preparing
  other ingredients.  Cream shortening and sugar.  Add eggs. Sift flour,
  measure, and sift with baking powder, cinnamon, and salt. Add alternately
  with fruit mixture to creamed sugar and shortening. Beat thoroughly. Pour
  into well-oiled loaf pan. Bake in moderate oven (375 F) about 40 minutes.
  Mrs. Drew Armond, Platteville, WI.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Filled Bee Sting Cake
 Categories: Cakes
   Servings:  6
 
    250 g  Of butter,
    225 g  Sugar, part of which may be
           -vanilla sugar,
    250 g  Of flour,
      1    Egg,
           A pinch of salt,
      2 ts Baking powder,
           About 2 cups milk,
    100 g  Of sliced, or slivered,
           -almonds, and
    1/2 pk Of Dr. Oetker Vanilla
           -pudding.
           INSTRUCTIONS
           First, let's prepare the
           -cake.  Cream:
     75 g  Of butter.
           Then add, in order,
     75 g  Sugar,
      1    Egg, and
           A pinch of salt.
           Then alternately parts of:
    250 g  Of flour sifted with
      2 ts Baking powder
           And
      4    To 7 TBSP milk.
           Spread the resulting batter
           -into a greased spring-form
           -pan.
           Now let's prepare the
           -topping.  Melt:
     75 g  Of butter
           Then add:
    100 g  Sugar, or vanilla sugar,
      1 tb Milk,
    100 g  Of sliced, or slivered,
           -almonds.
 
  INGREDIENT LIST
  
  Allow this to cool and then spread on the cake batter.  Bake at 350 F for
  about 35 minutes.  Allow to cool.
  
  While the cake is baking or cooling make a buttercream.
  
  Prepare: 1/2 package of Dr. Oetker vanilla pudding with 1 1/2 cups milk,
  and 50 grams sugar.
  
  Then cream: 100 grams of butter.
  
  Then add in the cooled pudding.  Split the cooled cake horizontally and
  spread it with the pudding/butter mixture. Put the top back on the cake,
  and cool it to firm up the buttercream.
  
  This is a VERY nice cake, but it is probably rather perishable, like most
  buttercream based cakes.  Still, this hardly matters, since it will
  probably be eaten long before it has a chance to spoil!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Filled Sponge Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare your favorite sponge cake.  Bake in deep round pan. Remove from pan
  and cool thoroughly.  Hollow out upper portion of cake, leaving rim
  unbroken.  Prepare a package of strawberry flavored gelatin, allow to
  partially set, and pour into hollowed out portion of cake. Set in cool
  place until gelatin has become firm. Cover with whipped cream and garnish
  with whole strawberries. Serve as cake. Sunshine or angel cake may be
  substituted for sponge cake, and other fruits and flavors of gelatin may be
  substituted for strawberry fruit and flavor. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Finnish Curd Cake
 Categories: Cakes, Cheese, Cheesecake, Desserts
   Servings:  8
 
MMMMM------------------------------CRUST-----------------------------------
      2 tb Butter; *
    2/3 c  Bread Crumbs; Dry **

MMMMM-------------------------------CAKE------------------------------------
  1 1/2 ts Baking Powder
      1 c  Unbleached Flour; Sifted
      1 c  Cottage Cheese
      2    Eggs; Large
    1/2 c  Brown Sugar
      1 ts Cinnamon; Ground
      1 ts Cardamom; Ground
    1/2 ts Ginger; Ground
      1 ts Orange Rind; Grated
      1 ts Lemon Rind; Grated
    1/2 c  Butter, Melted, *
 
  *      Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary
  depending on the type of pan you use.
  ~-------------------------------------------------------------------------
  Butter the baking dish, pie pan, or springform pan until generously coated.
  Sprinkle the crumbs as needed into the pan, then turn the pan around and
  shake gently, distributing the crumbs along the sides as well. The crumbs
  should completely coat the inside of the pan.  Chill briefly to set the
  crumbs and then fill with the desired filling. CAKE: Preheat the oven to
  325 degrees F.  Sift together the flour and baking powder and set aside.
  Press the cottage cheese through a sieve.  In a large mixing bowl, beat the
  eggs and the sugar until they are frothy.  Add the spices and fruit rinds.
  Add the cottage cheese and blend all the ingredients well. Stir in the
  butter, then add the dry mixture, mixing well. Pour the mixture into the
  prepared crust and bake for 1 hour. NOTE: Again this is more like a quick
  bread, and you can increase the sugar if you like as this is not
  particularly sweet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five Flavor Pound Cake
 Categories: Cakes
   Servings:  6
 
      2    Stick margarine
    1/4 c  Shortening
      3 c  Sugar
      5    Egg
      3 c  All purpose flour
      1 c  Milk
      1 ts Rum
      1 ts Vanilla
      1 ts Coconut
      1 ts Lemon flavoring
      1 ts Butter flavoring
           GLAZE:
      1 c  Sugar
    1/2 c  Water
    1/2 ts Rum
    1/2 ts Vanilla
    1/2 ts Coconut
    1/2 ts Lemon flavoring
    1/2 ts Butter flavoring
 
  Cream together margarine, shortening and sugar. Beat eggs and add to
  creamed mixture. Mix flour and add baking powder. Alternately add milk and
  flour mixture to creamed mixture. Stir in flavorings. Bake at 325 degrees
  in a 10 inch tube or baking loaf pan for 1 1/2 hours. When cake is done,
  cool, remove and glaze.
  
  GLAZE - Boil sugar and water until sugar dissolves. Add the flavorings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flourless Chocolate Mousse Cake
 Categories: Cakes, Chocolate
   Servings:  8
 
      6    Eggs
    1/2 c  Sugar
      1 lb Semi-sweet chocolate; melted
    1/4 c  Strong coffee
      1 ts Vanilla extract
 
  In a medium bowl place the eggs and sugar, and beat them together for 3 to
  4 minutes, or until eggs are light in color.
  
  Add the melted chocolate and coffee, and stir them in until the mixture is
  smooth.
  
  In anther medium bowl place the heavy cream and whip it until it is stiff.
  Add the vanilla and stir it in.
  
  Gently fold the whipped cream into the chocolate mixture.
  
  Preheat the oven to 350 F.
  
  Pour the mixture into a buttered 9" springform pan.  Place the pan in a
  baking dish that is half filled with hot water.  Bake the mousse cake in
  the water bath for 1 hour.
  
  Turn off the heat and let the cake sit in the oven for another 15 minutes.
  
  Remove the cake from the oven and let it cool for 30 minutes.
  
  "This is a wonderful, dense, almost brownie-like cake.  Sprinkle on some
  powdered sugar and serve it with vanilla ice cream.  YUMMY is the word!"
  
  Source: California Beach Recipe - by Joan and Carl Stromquist ISBN:
  0-9622807-3-9 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flourless Carrot Cake
 Categories: Cakes
   Servings:  8
 
      1 c  Almonds, with skins
      2 lg Carrots, peeled and trimmed
           Finely grated zest of 1/2
           -lemon
           Juice of 1/2 lemon
      1 ts Vanilla
      3 lg Eggs, separated
    2/3 c  Sugar
      4 tb Cornstarch
    1/2 ts Baking powder
      1 tb Pine nuts
 
  Powdered sugar
  
  Preheat oven to 350F.  Butter the sides of an 8 x 2-inch cake pan, line the
  base with a circle of baking parchment, and butter the parchment. Using a
  nut mill, grind almonds to flour and set aside.
  
  Using the same nut mill, grate carrots into fine' shreds.  There should be
  1 1/2 cups, quite firmly packed, Place in a bowl, add lemon zest, lemon
  juice Set aside.
  
  Beat egg whites until they start to stiffen, sprinkle with half the sugar,
  a little at a time, and continue beating until stiff and glossy.
  
  Beat egg yolks with remaining sugar until very thick and pale lemon in
  color.  Stir in carrot mixture and ground almonds.  Fold in egg whites.
  Sift cornstarch and baking powder on top and fold in lightly but
  thoroughly.
  
  Spoon into prepared pan, smooth top with a rubber spatula, and sprinkle
  with pine nuts.  Bake for 40 minutes, until a tester comes out dry. Let
  cool in pan for 10 minutes.
  
  Run a knife blade around edge of cake and unmold onto a rack.  Peel off
  paper, reverse onto rack right side up, and let cool completely.
  
  Dust edges with a 2-inch wide band of powdered sugar (let the toasted nuts
  show in the center) before serving.
  
  Serves 8.
  
  PER SERVING: 245 calories, 7 g protein, 30 g carbohydrate, 12 g fat (2 g
  saturated), 79 mg cholesterol, 56 mg sodium, 3 g fiber.
  
  From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93.
  
  Posted by Steven Ceideburg. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fluffy Pink Grapefruit Frosting
 Categories: Toppings
   Servings:  6
 
      2    Egg whites
  1 1/2 c  Sugar
  1 1/2 ts Light corn syrup
    1/3 c  Pink grapefruit cocktail
      2 ts Vanilla
      2    To 3 drop red food coloring
 
  Makes enough to fill and frost one two layer cake.
  
  In the top of a double boiler, combine all the ingredients except vanilla
  and food coloring. Place over boiling water and beat with an electric mixer
  about seven minutes or until frosting will stand up in soft peaks. Remove
  from water and beat in vanilla and food colouring. Use immediately.
  
  Origin: Sun Rype Recipe insert Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four-Spice Cake
 Categories: Cakes
   Servings: 12
 
      1 c  Golden raisins
      2 c  Cake flour
      1 ts Baking soda
      1 ts Ground nutmeg
      1 ts Ground cinnamon
    1/2 ts Ground allspice
    1/2 ts Ground cloves
    1/2 ts Salt
      1 c  Light-brown sugar, packed
      2    Egg whites
      1 c  Low-fat buttermilk
 
  Servings: 12
  
  The flavor of this dark spice and buttermilk cake is so old-fashioned that
  it may remind you of your childhood. The orange slices add a colorful touch
  to the finished cake. (By Times Food Stylists)
  
  Date Puree (recipe follows) Orange Syrup with orange slices (recipe
  follows)
  
  Soak raisins in hot water to cover until plump. Drain. Sift together flour,
  soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in
  brown sugar. Beat egg whites lightly in another bowl. Stir into dry
  ingredients along with drained raisins just until blended. Pour into
  2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350
  degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake
  with Orange Syrup and decorate with orange slices. Makes 12 servings.
  
  Each serving contains:
  
  231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
  carbohydrates; 3 grams protein; 0.54 gram fiber.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fourth of July Flag Cake
 Categories: Cakes, Entertain
   Servings:  2
 
      1 pk Yellow Or Chocolate Cake Mix
      2 pt Fresh Blueberries
      3 pt Fresh Strawberries
      3 c  Whipping Cream (DO NOT use
           -whipped topping
           Aerosol can)
    1/2 c  Confectioners Sugar
 
  Yield: 12 Servings
  
  Bake the cake according to the direction (Use the high altitude directions
  if you need them), in a 9 X 13-inch pan.  Cool.  (Cake may be made ahead
  and frozen.) Place on a serving plate or board.
  
  Whip the cream with the confectioners sugar.  Cut the strawberries in hal
  lengthwise.  Spread the cream evenly around the sides of the cake, saving a
  little for the top.
  
  To decorate:  Using a pastry bag, pipe (or dollop and spread with a
  spatula) rows of cream alternating with rows of strawberries for the flag
  "stripes".  Make a background of the blueberries in the upper left-hand
  corner, then pipe or dollop stars on top to create the "star" section of
  the cake.  If making cake ahed, arrange fruit several hours before serving.
  Add the cream up to an hour before serving.
  
  From The Food Section Of The Colorado Springs Gazette Telegraph 07-01-92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fraidy-Cat Cupcakes
 Categories: Cakes
   Servings:  6
 
      1 pk Gingerbread cake and cookie
           -mix
      1 c  Vanilla ready to spread
           -frosting
      6    Drops red food color
      3    Drops yellow food color
     18 lg Black gumdrops
 
  Heat oven to 400 degrees. Grease bottom of 18 muffin cups, 2 1/2 x 1 1/4
  inches, or line with paper baking cups. Prepare gingerbread mix in bowl as
  directed on package for cake. Bring each muffin to two-thirds full. Bake
  13-15 minutes or until wooden pick inserted in center comes out clean.
  Remove from pan; cool completely. Tint frosting orange with food colors and
  frost cupcakes. GArnish each with a gumdrop cat. To make cat, cut 1 gumdrop
  horizontally into 3 pieces. USe small, rounded top piece for head and
  largest part for body. Cut tail (curve shaped) and ears (triangles) from
  third piece.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frangelico Chocolate Cake with Frosting
 Categories: Cakes, Chocolate, Alcohol, Toppings
   Servings: 12
 
MMMMM-------------------------------CAKE------------------------------------
      3    Eggs
    3/4 c  Granulated sugar
    1/2 c  Butter
      1 c  Lt. brown sugar; packed
  2 1/4 c  All purp flour
    1/2 c  Unsweet cocoa powder
  1 1/2 ts Baking soda
    3/4 c  Strong cold coffee

MMMMM-----------------------------FROSTING----------------------------------
      6 tb Butter
      1 lb Sifted powdered sugar
      3 tb Unsweet cocoa powder
      3 tb Frangelico
      2 tb Up to 3 T hot coffee
 
  Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs.
  Beat egg whites until frothy; then beat in sugar until stiff peaks form.
  Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at
  a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture
  alternately with coffee and Frangelico; blend well. Fold egg whites into
  batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10
  min. Invert on wire racks and remove pans. Cool before frosting. FROSTING:
  Cream butter with sugar. Add everything else. and beat until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Apple Cake with Apricot Glaze
 Categories: Cakes
   Servings: 12
 
      2 tb Margarine
      1 c  Sugar
      1    Egg
      2 c  White flour
  2 1/2 pt Baking powder
      1 c  Skim milk mixed with 1 ts
      6    Granny Smith apples
      1    TOPPING
    1/3 c  Brown sugar
    1/2 ts Cinnamon
    1/4 ts Freshly ground nutmeg
      3 tb Margarine, no salt
      1    GLAZE
    1/2 c  Apricot jam
      1 ts Lemon juice
      1    About 1 tsp water
 
  Method: Preheat oven to 350# F. Spray a 9" x 12" baking dish with a
  nonstick spray Cream margarine with sugar. Beat in egg. Sift together dry
  ingredients. into egg mixture alternating with milk and vanilla. In food
  processor, pro egg with sugar until well mixed. Add margarine and process
  and then milk. dry ingredients into processor and pulse 3 or 4 times, just
  until mixed.  ( wash processor - reserve for next step.) Spread batter
  evenly into prepare dish.
  
  Top with fruit.  Mix topping ingredients together in food processor or mixe
  Dot over top of cake.  Bake 30 - 40 minutes or until skewer comes out clean
  Cool completely.
  
  For glaze, heat together apricot jam, lemon juice and water.  Strain into s
  saucepan or glass measuring jug.  Heat on top of stove or in microwave unti
  boiling and slightly reduced.  If reduced too much, add a bit more water.
  onto completely cooled cake with pastry brush.  Serve and enjoy.
  
  Nutritional value per servings:  253 calories, 3.8 g protein (6%), 54 g
  carbohydrate (83%), 3 g total fat (11%) (.7 g saturated fat), 23 mg cholest
  146 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Chocolate Cake
 Categories: Chocolate, Cakes
   Servings: 10
 
      7 oz Semisweet chocolate
     14 tb Butter or margarine
      4    Eggs
    3/4 c  Sugar
      1 c  Flour
    1/3 c  Hazelnuts, coarsely chopped
      1 ts Baking powder
 
  Makes about 10 servings
  
  Preheat oven to 425 degrees F.  Grease a springform pan with detachable
  bottom that has a diameter of about 9 1/2 inches.
  
  Melt cooking chocolate and butter in a  thick-bottomed pot over low heat.
  Beat eggs and sugar until light and airy.  Carefully stir the somewhat
  cooled chocolate mixture into egg mixture.
  
  Blend flour, nuts, and baking powder together, and fold carefully into
  batter.  It's important to fold it in gently.
  
  Pour batter into pan and bake in the oven for about 15 minutes.  The cake
  should not become firm.  The "unbaked" batter tastes like a delicious
  filling.
  
  You may garnish cooled cake with a bit of grated chocolate and a ring of
  whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresca Cake with Maraschino Frosting
 Categories: Cakes
   Servings:  8
 
      3 c  Sugar
    1/2 lb Butter
    1/2 c  Vegetable Shortening
      6 lg Eggs
      3 c  Cake Flour, Sifted
      7 oz Fresca, Soda Pop
      1 ts Baking Powder
      1 ts Vanilla Extract
      1 tb Lemon Rind, Grated
      1 tb Lime Rind, Grated

MMMMM------------------------------ICING-----------------------------------
      2 lg Egg Whites
      1 c  Sugar
      1 tb Water
      2 tb Maraschino Cherry Juice
      1 tb Light Corn Syrup
    1/4 ts Cream Of Tartar
     10    Maraschino Cherries, Chopped
 
  Preheat oven to 350 degrees F.  Cream together sugar, butter and
  shortening.  Add eggs, one at a time, beating well after each addition. Add
  flour and Fresca alternately. Add baking powder and when mixture is fully
  creamed, add vanilla and fruit rinds.  Pour into greased and floured 9 X
  13-inch Cake Pan.  Bake 1 hour or until cake tester comes out clean.
  FROSTING: Mix all ingredients except cherries and beat constantly while
  heating in the top of a double boiler. When thoroughly mixed, thick, and
  spreadable, frost cake. Decorate top of cake with chopped maraschino
  cherries. NOTE: Since Fresca is available only in limited areas if at all,
  7-up may be a good substitution, or any lemon-lime drink. Also, since the
  problem with the cherries has been resolved with a different food coloring,
  you may use the new ones or use gum drops instead for the garnish. Syrup
  from a can of dark cherries might be substituted for the Maraschino cherry
  syrup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Apple Yogurt Coffee Cake
 Categories: Cakes, Low-cal
   Servings: 15
 
  1 1/2 c  All purpose flour
      1 c  Sugar
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Mace or nutmeg
    1/2 ts Salt, optional
    1/2 ts Orange rind, grated
  1 1/2 c  Nonfat yogart,plain
      1 tb Cornstarch, disoved in
    1/4 c  Nonfat milk
      1    Large apple,peeled choped
      2 ts Vanila extract
           Oil to grease pan
 
  Preheat oven to 350*F.
  
  Sift flour, sugar, baking soda, cinnamon, mace and salt into large bowl.
  Add orange rind, yogurt, disolved cornstarch, apple and vinila . Blend by
  hand until well mixed. spoon into greased 9x13" baking pan. bake 350*F.
  35-40 minutes until a knife inserted in center comes out clean. Serve warm
  or cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Apple Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Oil
      2 c  Sugar
      2    Eggs
      1 ts Vanilla
      3 c  Fresh Apples Chopped
      1 c  Chopped Nuts
      3 c  Flour
      1 ts Baking Soda
      1 ts Salt
      1 ts Cinnamon
 
  Mix oil, sugar, eggs, vanilla.  Add apples, nuts.  Mix together flour,
  soda, salt, cinnamon. (Mix Well).  Put in ungreased pan.  Bake at 325 for
  40 min. or until golden brown. Dough will be very thick and stiff.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Coconut Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Unsalted butter, room
           -temperature
  2 1/4 c  Superfine sugar
      4    Eggs
  1 1/2 c  Milk
      2 ts Coconut extract
  3 3/4 c  Cake flour, sifted
      4 ts Baking powder
      1 ts Salt
           FOR GLAZE
    1/3 c  Sugar
    1/3 c  Water
    1/3 c  Coconut liqueur (such as
           -CocoRebe)
           FOR COCONUT CUSTARD
    1/3 c  Sugar
    1/2 ts Salt
      2 tb Cornstarch
      1    Coconut, liquid reserved and
           -meat flaked
      1 c  Half-and-half
      4    Eggs, separated
    1/4 c  Coconut liqueur
           FOR COCONUT CUSTARD FILLING
      2 c  Whipping cream
    1/4 c  Sugar
    1/3    Of the coconut custard
           FOR FROSTING
  1 1/2 c  Sugar
    1/2 c  Water
    1/2 ts Cream of tarter
      4    Egg whites
    3/4 c  Flaked coconut meat
 
  FOR CAKE
  
  Preheat oven to 350F.  Grease and flour 3 (9-inch) cake pans.  Set aside.
  For Cake:  Sift flour, baking powder and salt.  Combine milk and coconut
  extract. Beat butter and sugar until light and fluffy.  Add eggs, one at a
  time, beating ng well after each addition.  Add flour mixture alternately
  with milk mixture, beginning and ending with flour.  Divide batter among
  three prepared pans. Bake for 25 minutes, or until cake springs back when
  lightly pressed with fingertip.  Cool on rack for 20 minutes.  Invert on
  rack, re invert, and cool completely with right side of cake facing up..
  
  For Glaze: Combine sugar and water in small saucepan and boil together for
  5 minutes.  Cool, then add the coconut liqueur.  Place in a jar and
  refrigerate until needed.
  
  For Coconut Custard:  In a small heavy saucepan, stir together sugar, salt,
  and cornstarch.  To the reserved coconut liquid, add enough half-and-half
  to make 1 1/2 cups.  Stir into mixture in saucepan.  Bring to a boil,
  stirring constantly, and cook until thickened. In a one quart bowl, lightly
  beat 4  egg yolks.  Gradually add some of the hot mixture to the yolks,
  then turn the mixture into the saucepan. Cook over a low heat until the
  mixture thickens. Remove from heat, cool for 10 minutes, then add coconut
  liqueur.  Cool completely, then refrigerate, covered with plastic wrap on
  the surface of custard to prevent skin from forming.
  
  For the Filling:  Beat sugar with whipping cream until it holds a firm
  shape when beaters are lifted.  Gently fold in Coconut Custard.
  
  For Frosting:  Stir sugar, water and cream of tarter in a saucepan over
  medium heat until sugar dissolves.  Raise heat to high and boil until the
  mixture reaches 242xF. on a candy thermometer.  Meanwhile, start beating
  the egg whites on the low speed of an electric mixer.  As soon as the sugar
  mixture reaches the desired temperature, turn mixer to high and pour syrup
  into whites in a slow, steady stream.  Beat until mixture is thick and
  cooled (about 20 minutes).  Add flaked coconut.
  
  Assembling the Cake:  Brush each of the cake layers with glaze.  Spread
  coconut custard between layers of cake.  To keep cake from sliding, poke 3
  straws, cut to the height of the cake, down through the layers before
  frosting.  Frost the cake and gently press the remaining flaked coconut
  over the outside of cake.   Chill until ready to serve; remove from
  refrigerator about out half an hour before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Fruit Halloween Cake
 Categories: Cakes, Halloween
   Servings:  6
 
  3 1/2 c  Flour
  2 1/2 c  Sugar
      2 ts Baking soda
  1 1/2 ts Salt (optional)
    1/4 ts Baking powder
      1 ts Cinnamon
      3    Eggs
    3/4 ts Nutmeg
    1/2 ts Ground cloves
    3/4 c  Shortening
    3/4 c  Fresh orange juice
      1 c  Shredded apple (1 large)
      1 c  Shredded pear (1 large)
      1 c  Chopped nuts
 
  Into a large bowl, sift flour, sugar, baking soda, salt, baking powder and
  spices.  Add shortening, orange juice and shredded fruit.  Beat 2 minutes
  at medium speed. Add eggs. Beat 2 minutes longer. Stir in nuts. Pour into
  greased and floured bundt cake pan or 10 inch tube pan. Bake 70-80 minutes
  at 350F. Cool 5 minutes and then take out of pan. Cool thoroughly. Sprinkle
  with icing sugar, or frost with Jack-O-Lantern Frosting.
  
  Shared by:  Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Grapefruit Cake
 Categories: Cakes, Desserts, Arizona
   Servings:  6
 
      2 c  Sifted cake flour
  1 1/4 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
      5    Eggs, separated
    1/4 c  Fresh squeezed grapefruit
           -juice
    1/3 c  Water
    1/3 c  Salad oil
      1 tb Fresh grated grapefruit peel
    1/4 ts Cream of tartar
 
  From: Arizona Cookbook
  
  Sift together dry ingredients. In small mixer bowl, combine egg yolks,
  grapefruit juice, water and oil. Add dry ingredients. Beat at low speed
  until blended. Then beat at medium speed for one min. *Stir* in grapefruit
  peel. Beat whites until frothy; add cream of tartar. Continue beating until
  whites are stiff, BUT NOT DRY.
  
  Carefully folk yolk mixture into whites until just blended. Pour into
  9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for
  25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool.
  Frost.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Strawberry Cupcakes
 Categories: Cakes
   Servings: 24
 
  1 3/4 c  All-Purpose Flour
      1 ts Baking Soda
      1 c  Sugar
    1/2 c  Chopped Walnuts
      2 x  Eggs
    1/2 c  Vegetable Oil
    1/2 ts Almond Or Vanilla Extract
     10 oz Frozen Strawberries *
 
  * Or 1 cup crushed fresh strawberries mixed with 3 T sugar.
  ~-------------------------------------------------------------------------
  Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl,
  beat together eggs, flavoring and oil until well blended. Add strawberries
  and beat at slow speed of mixer until berries are partially broken. Beat in
  flour mixture slowly until smooth, but pieces of berries are still visible.
  Pour batter into greased muffin tins, filling to half. Bake at 350F for 30
  minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for
  at 350F for 1 hour, or until done.  Sprinkle with powdered sugar if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Tomato Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Dark brown sugar
    1/2 c  Shortening
      2    Eggs
      3 c  Flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Nutmeg
      1 ts Salt
      2 c  Fresh ripe tomatoes, peeled,
           -seeded, and chopped
    1/2 c  Chopped nuts
    1/2 c  Chopped dates
    1/2 c  Chopped raisins
 
  Baked in the thirties, tomato soup cakes were all the rage and they
  too,were a mystery, because of course the cake did not taste of soup. But
  how much nicer to make your tomato cake with ripe tomatoes, perhaps from
  your own garden.
  
  Cream sugar and shortening.  Add eggs.  Add sifted dry ingredients,mixing
  well. Stir in tomatoes, nuts, dates, and raisins. Put into greased and
  floured 9x13 inch baking pan. Bake in preheated 350 F oven for 35 minutes,
  or until cake tests done. Frost with Cream Cheese Frosting.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Friendship Cake
 Categories: Cakes
   Servings:  8
 
      1 c  Butter/Margarine, Melted
  1 3/4 c  Sugar
      3 c  Unbleached All-Purpose Flour
      1 ts Baking Soda
      1 ts Ground Cinnamon
    1/2 ts Salt
    1/4 ts Ground Cloves
    1/4 ts Ground Nutmeg
      2 lg Eggs
      2 c  Brandied Fruit
      1 c  Chopped Pecans
    1/4 c  Brandied Fruit Juice

MMMMM----------------------BRANDED FRUIT STARTER---------------------------
 15 1/2 oz Pineapple Chunks
     16 oz Sliced Peaches
     17 oz Apricot Halves
     10 oz Maraschino
  1 1/4 c  Sugar
  1 1/4 c  Brandy (Any Brand)
 
  Combine butter and sugar in large mixing bowl.  Beat well.  Combine next 6
  ingredients.  Beat well.  Add eggs.  Coarse chop brandied fruit and stir
  into batter.  Add pecans and juice.  Mix well.  Pour batter into
  well-greased 10 inch bundt pan.  Bake at 350F. oven for 1 hour. Cool in
  pan 10 minutes, then remove from pan. BRANDIED FRUIT STARTER: Drain all
  canned fruit.  Combine all ingredients in clean, nonmettalic bowl. Stir
  gently.  Cover and let stand at room temperature for 3 weeks, stirring
  twice per week.  As you use it, replace the amount taken with 1 cup sugar.
  Cover and let stand at room temperature 3 days before using again. Yields 6
  cups of brandied fruit.
 
MMMMM
 
