MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Friendship Cake
 Categories: Cakes, Amish
   Servings:  6
 
      1 c  Peaches
      1 c  Pineapple
      1 c  Marachino cherries
      1 pk Yeast
      3 c  Sugar
 
  For the fermented fruit started take:
  
  Mix these all together and stir daily.  Let set for 2 weeks.  I usually use
  a  one gallon glass jug. Every second week add 1 c. sugar and 1 c. of
  fruit.
  
  For the cake portion mix: 1 box yellow cake mix 1 box instant pudding 1/2
  c. oil 4 eggs 2 c. fruit 1 c. nuts
  
  Mix and bake in a 350 degree over for one hour.  I usually use my bundt
  pan.
  
  Glaze 1 c. confectioner's sugar 1/3 c. lemon juice
  
  I don't always glaze the cake and sometime add some of the juice to the
  cake mix just to make it really moist and more flavorful.
  
  From Thresa Bryant
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Friendship Cake and Starter
 Categories: Desserts, Cakes
   Servings:  6
 
      1 lg Gallon Jar
      1 c  Cubed Pineapple
      1 c  Sugar
      2 tb Brandy
      1 c  Maraschino Cherries
           -including juice
      1 c  Sugar
      2 tb Brandy
      1 c  Sliced Canned Peaches
           -including juice
      1 c  Sugar
      2 tb Brandy
           Cake:
      1    Box Cake Mix
      1 sm Box Instant Pudding
    3/8 c  Cooking Oil
      4    Eggs
      1 c  Chopped Nuts
      1    Portion Fruit
 
  In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons
  of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the
  end of two weeks, add the maraschino cherries, 1 cup of sugar and 2
  tablespoons of brandy. Let the mixture sit for two more weeks, stirring
  daily. During the forth week add the canned peaches, 1 cup of sugar, 2
  tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate
  the liquid from the fruit. The liquid is your starter and you can use the
  fruit on ice cream or cake. Now you are ready to prepare the fruit for two
  cakes.
  
  DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the
  starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix
  well and cover jar with a paper towel. Do not refrigerate or screw lid on
  jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can
  (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar
  and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.)
  maraschino cherries and add with juice. Stir every day for 10 days.
  
  On baking day, drain the fruit and divide it into two equal parts. Save the
  juice and use it as starter for friends. You will have enough for five
  starters (approximately 2 cups each). DO NOT refrigerate the liquid because
  it will stop the fermenting action. For each cake you will need: To each
  cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in
  fruit and nuts, batter will be thick. Pour mixture into a greased tube pan,
  then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while
  hot. When cooled, the cake freezes well. The choices of flavored cake mixes
  and pudding mixes is yours and coconut may be substituted for nuts.
  
  SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald
  American 8/2/92 SHARED BY: Jim Bodle 8/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Friendship Cake - 30 Day Cake
 Categories: Cakes, Desserts, Penn-dutch
   Servings:  6
 
     20    TH DAY: Add 2 9oz. jars
           -marashino cherries drained
           -and diced...I use both
           Red and green ones
           STIR DAILY FOR 10 DAYS
     30    TH DAY: Drain fruit- save
           -liquid- you will have
           -enough for yourself and 2
           Friends (1 1/2 cups each).
           -You are ready to bake 3
           -cakes.
           CAKE
      1    Box yellow cake mix
      1 sm Box vanilla instant pudding
    2/3 c  Oil
      4    Eggs
  1 1/2 c  Fruit only...no juice
      1 c  Nuts- pecans are best
 
  DO NOT REFRIGERATE...USE ONLY WOODEN UTENSILS...STORE IN COVERED CONTAINER
  
  FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups
  sugar, 1 large can sliced peaches, drained and diced.
  
  STIR DAILY FOR 10 DAYS
  
  TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice
  
  STIR DAILY FOR 10 DAYS
  
  The contributor added: Mix all ingredients and bake in a greased bundt pan
  300 * for 1 hour. I serve it plain as after it cools I usually pour about
  1-1 1/2 oz of rum over it to add flavor.....very good!
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frosted Jam Cake Icing
 Categories: Cakes
   Servings:  1
 
      1 c  Heavy Cream
      2 c  Sugar
      1 tb Butter
     24    Whole Pecan Halves
 
  Combine the cream and sugar in a heavy saucepan and bring to a boil,
  cooking at a full rolling bois for 2 minutes, (A candy thermometer will
  read 234 degrees F.)  Cool slightly, then beat until it just begins to
  thicken.  Beat in the butter and immediately spread between the layers and
  on top of the cake leaving the sides unfrosted. Decorate with the pecan
  halves.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frosted Jam Cake
 Categories: Cakes
   Servings: 12
 
      1 c  Butter, Softened
      2 c  Sugar
      4 lg Eggs
      2 c  Jam (Blackberry Is
           Recommended)
      3 c  Unbleached Flour
      1 ts Baking Powder
      1 ts Baking Soda
      2 ts Ground Allspice
      2 ts Ground Cinnamon
      1 c  Buttermilk
      1 c  Seedless Raisins
    2/3 c  Chopped Nuts
 
        This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn.
  
  Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake
  pans.
  
  Cream the butter and sugar until light then beat in the eggs and jam,
  blending well.  Sift the dry ingredients together and then add the dry
  ingredients, alternating with the buttermilk, to the creamed mixture,
  blending well after each addition.  Stir in the raisins and nuts. Pour the
  batter evenly into the prepared pans and bake for 35 to 45 minutes, or
  until the cake tests done, in the preheated oven. Cool for 5 minutes on
  wire racks and turn out of the cake pans to cool to room temperature. When
  cool, spread with the warm frosting,
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frosted Mountain Layer Cake
 Categories: Cakes
   Servings:  6
 
    2/3 c  Butter
      1 c  Sugar
      2    Eggs
  1 1/2 ts Vanilla
      3 c  Sifted cake flour
  2 1/2 ts Baking powder
      1 ts Salt
    1/2 c  Pink grapefruit cocktail
    3/4 c  Milk
 
  In a large mixing bowl, cream butter and sugar until light and fluffy. Add
  the eggs and vanilla and beat well. Sift together the dry ingredients. Add
  to butter mixture, alternately with juice and milk (do not combine the
  juice and milk) Pour batter into two greased and floured 8 inch round cake
  tins. Bake at 350 F for 30-35 minutes or until a cake tester comes out
  clean.  Cool ten minutes in pan and turn out onto a rack to cool
  completely.  Fill and ice with fluffly grapefruit frosting. Decorate with
  fresh grapefruit sections just prior to serving.
  
  Origin: Sun Rype Recipe insert Shared by: Sharon Stevens
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frozen Strawberry Cream Torte (The Art of Fine Baking)
 Categories: Cakes
   Servings:  6
 
      1    Swiss Meringue recipe
  2 1/2 c  Heavy cream **
    1/2 c  Almonds, blanched & sliced
      1 c  Strawberry,sliced sweetened
 
  ** Cream is whipped, unsweetened, gelatin added, flavored with rum.  See
  Whipped Cream recipe.
  
  Set oven at 250 degrees.  Grease and flour 2 large baking sheets.  Trace 4
  circles in flour, each 6 inches in diameter.  Spread thin layer of Swiss
  Meringue within each circle.  Sprinkle 1 layer with sliced almonds.  Bake
  meringue layers in a 200 degree oven 30-40 minutes, or as slowly as
  possible, until they are completely crisp and dry, but still white.
  
  Combine about 2 1/3 cups of whipped cream with sweetened berries that have
  first been well drained, folding carefully together.  Working as quickly as
  possible to prevent meringue from softening, sandwich layers with whipped
  cream mixture.  Place the almond-studded layer on top.  Place in the
  freezer for 2-3 hours, or until cake is frozen.
  
  Spread most of remaining whipped cream around sides.  With a star tube,
  make a border of rosettes around top of torte with the last of the whipped
  cream.  Place again in freezer.  When sides and border are frozen, the
  torte can be wrapped for freezer storage and kept up to 6 weeks.  Serve
  frozen.
  
  From _The Art of Fine Baking_, Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frozen Strawberry Cream Torte
 Categories: Cakes
   Servings:  6
 
      1    Swiss Meringue recipe
  2 1/2 c  Heavy cream **
    1/2 c  Almonds, blanched & sliced
      1 c  Strawberry, sliced sweetened
 
  ** Cream is whipped, unsweetened, gelatin added, flavored with rum.  See
  Whipped Cream recipe.
  
  Set oven at 250 degrees.  Grease and flour 2 large baking sheets.  Trace 4
  circles in flour, each 6 inches in diameter.  Spread thin layer of Swiss
  Meringue within each circle.  Sprinkle 1 layer with sliced almonds.  Bake
  meringue layers in a 200 degree oven 30-40 minutes, or as slowly as
  possible, until they are completely crisp and dry, but still white.
  
  Combine about 2 1/3 cups of whipped cream with sweetened berries that have
  first been well drained, folding carefully together.  Working as quickly as
  possible to prevent meringue from softening, sandwich layers with whipped
  cream mixture.  Place the almond-studded layer on top.  Place in the
  freezer for 2-3 hours, or until cake is frozen.
  
  Spread most of remaining whipped cream around sides.  With a star tube,
  make a border of rosettes around top of torte with the last of the whipped
  cream.  Place again in freezer.  When sides and border are frozen, the
  torte can be wrapped for freezer storage and kept up to 6 weeks.  Serve
  frozen.
  
  From _The Art of Fine Baking_, Paula Peck, copyright 1961
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Cake
 Categories: Cakes
   Servings: 20
 
      1 lb Candied Cherries
      1 lb Candied Pineapple
      4 c  Pecans
      1 c  Sugar
      2 c  Sifted, Self Rising Flour
      5    Eggs
      2 tb Vanilla
      1 tb Lemon Extract
    1/2 lb Butter
 
  Mix ingredients, pour into greased and floured tube pan and bake for 45
  minutes at 350F; reduce heat to 325F, and bake an additional 45 minutes.
  This is the basic recipe. You can bake this recipe in loaf pans, muffin
  pans, etc. Cooking time will have to be adjusted according to what you cook
  it in. Cake is done when it is golden brown on top, and springs back when
  depressed on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Cake
 Categories: Cakes, Vegetarian
   Servings:  1
 
      1 c  Raisins
      2 c  Water
      2 c  Sugar
    2/3 c  Shortening
      1 ts Baking soda
      2 ts Baking powder
      4 c  White flour
      1 ts Cinnamon
      1 ts Allspice
      1 ts Cloves
      1 c  Mixed fruit
      1 c  Currants
 
  In a pot, combine the first four ingredients.  Bring to a boil & simmer for
  1 minute.  Set aside to cool.
  
  Sift together dry ingredients.  Make a well in the centre & fold in the
  boiled ingredients.  Mix well.  Bake at 300F for 60 minutes.  Test to see
  if done all the way through.  If not, return to oven for a few more
  minutes.  Cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Cake-Myrtle
 Categories: Cakes
   Servings:  1
 
      4 c  Flour
      1 c  Brown sugar
      1 c  Golden syrup
      4    Eggs
      1 c  Butter
           -or drippings
      1 lb Currants
      1 lb Sultana raisins
    1/2 lb Candied orange peel
      4 tb Nut meats, chopped
      3 ts Baking powder
    1/4 ts Salt
    1/2 c  Fruit juice
      1 ts Cinnamon
      1 ts Cloves
      1 ts Allspice
      2 ts Ginger
    1/2 ts Nutmeg
 
  Directions: Sift together the flour, salt, spices and baking powder. Cream
  the butter and gradually add the sugar, then add the eggs well beaten. Then
  add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the
  flour. Mix and turn into a papered cake tin and bake in a slow oven for 3
  hours. This reciped was transcribed from my Grandma Dixon's handwritten
  recipe book used by her during the first quarter of this century.
  
        Liz Parkinson
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Cocktail Cake
 Categories: Cakes
   Servings:  8
 
      2 c  Unbleached Flour
  1 1/2 c  Sugar
      2 c  Fruit Cocktail
      2 ts Baking Soda
      2 lg Eggs
           Pinch Salt
 
  Mix all ingredients in a 9 x 13-inch pan.  Mix by hand.  Bake at 350F for
  about 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Cocktail Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Flour
    1/2 ts Salt
      1 c  Sugar
      1 ea Can fruit cocktail;drained
      1 ea Egg
      1 ts Baking powder
    1/2 c  Brown sugar
    3/4 c  Broken walnuts
 
  Sift flour, salt, sugar and baking powder. Add egg and fruit cocktail. Pour
  into 8 inch square pan. For topping combine brown sugar and walnuts. Mix
  and sprinkle over batter. Bake all in preheated 350 degree oven for 45
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Coctail Cake Icing
 Categories: Cakes
   Servings:  8
 
  1 1/2 c  Sugar
      6 oz Margraine
    1/2 c  Pecans
    1/2 c  Coconut
      1 c  Undiluted Evaporated Milk
 
  Cook sugar, margarine and milk until thick.  Remove from heat and add
  pecans and coconut.  Pour over hot cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Filling for Japanese Fruitcake
 Categories: Cakes
   Servings:  8
 
      2 tb Flour
      1    Juice of 3 lemons
      1 c  Sugar
      1 cn Pineapple (20 oz)*
      2    Egg yolks
    1/2 c  Pecans chopped
 
  * - pineapple should be crushed & drained.
  
  Combine all ingredients in top half of a double boiler over, not in,
  simmering water and cook, stirring frequently, until mixture thickens. It
  should be quite thick. Remove from heat and allow to cool, stirring
  occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Sponge
 Categories: Cakes, 1941
   Servings:  8
 
      2 tb Gelatin
    1/3 c  Cold water
      2 c  Sour milk
    1/2 c  Sugar
      1 ts Vanilla
      1 c  Crushed fruit
      1    Egg white
    1/8 ts Salt
      2 tb Lemon juice
 
  Soften gelatin in cold water.  Dissolve over boiling water. Combine
  gelatin, sour milk, sugar, lemon juice, and salt.  Mix thoroughly. Cool
  until partially set.  Beat until light and fluffy. Add flavoring and fruit.
  Fold in stiffly beaten egg white. Beat until gelatin holds its shape.
  Chill.  Pile lightly in serving dish. Serve with whipped cream, or soft
  custard. 8 servings.
  
  Mrs. Martin Sorenson, Tabor, S.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Squares
 Categories: Cakes
   Servings: 12
 
      1 c  Apple, unpeeled finely diced
    1/4 c  Raisins
    1/4 c  Dates, chopped
      1    Egg, beaten
    1/3 c  Brown sugar, lightly packed
    1/4 c  Vegetable oil
    1/2 ts Vanilla
    1/2 c  Flour
    1/2 ts Baking soda
    1/2 ts Cinnamon
 
  Line 8x8 inch baking pan with wax paper.
  
  In medium bowl, combine apples, raisins and dates.  In large bowl, combine
  eggs, sugar, oil and vanilla.
  
  In a third bowl, combine flour, baking soda and cinnamon.  Add to egg
  mixture.  Stir in fruit.
  
  Spread in prepared baking pan.  Bake at 350F about 20 min or until tester
  inserted in center comes out clean.
  
  Preparation 15 min, cooking about 20 min.
  
  12 servings, each 110 calories, 1.2 g protein, 4.7 g fat, 16.4 g
  carbohydrate, .8 g fibre
  
  source:  Eat Well, Live Well, Canadian Dietetic Assoc. c. 1990 Shared and
  tested by Elizabeth Rodier Aug 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fry's Fudgey Layer Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
      1 c  Fry's Cocoa
  1 3/4 c  Sugar, divided
    2/3 c  Water
      2 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
    3/4 c  Butter, softened
      3    Eggs
      2 ts Vanilla
    1/2 c  Milk
           Chocolate Frosting Royale
 
  Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually stir in
  water. Cook and stir over medium heat, until mixture boils; cool. Sift
  together flour, baking soda and salt. Cream butter in large mixer bowl
  until light; gradually beat in remaining 1-1/4 cups sugar. Add eggs, one at
  a time, beating well after each addition. Stir in cooled chocolate mixture
  and vanilla. Add dry ingredients to creamed mixture alternately with milk,
  combining lightly after each addition. Divide batter between two greased
  and wax paper-lined 9-inch round layer pans. Bake in preheated 350 degree F
  oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off
  paper. Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer
  cake.
  
  Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan. Remove
  from heat. Stir in 1/2 cup milk Fry's Cocoa and 1 tsp vanilla. Alternately
  blend in 4 cups sifted icing sugar and 1/2 cup milk until frosting is
  smooth and spreadable. Makes about 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fudge Filled Cupcakes
 Categories: Cakes
   Servings: 25
 
    2/3 c  Semi-sweet chocolate chips
      6 oz Butter
  1 1/4 ts Vanilla extract
      4    Eggs; large
  1 1/2 c  Sugar
      1 c  All-purpose flour
           Filling:
      8 oz Cream cheese, softened
    1/4 c  Sugar
      1    Egg, beaten; large
    1/2 c  Semi-sweet chocolate chips
 
  Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil
  cupcake liners. In double boiler, set over medium heat, melt the 2/3 cup of
  chocolate chips, butter and vanilla. Stir until smooth. Remove from heat.
  Beat the eggs until frothy, using a whisk or electric mixer. Gradually,
  beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in
  the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate
  batter. Mash together the cream cheese, sugar and egg until blended. Fold
  in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling
  into each cupcake. Cover cream cheese filling with another generous
  spoonful of batter. Bake for 25 to 30 minutes. Let cupcakes cool
  completelyon a rack before storing in a covered container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fudge Icing
 Categories: Cakes, Vegetarian
   Servings:  8
 
           Karen Mintzias
      4 tb Butter or vegan margarine
      3 tb Water
  1 2/3 c  Confectioners' sugar
      3 dr Vanilla extract
 
  Heat the butter or vegan margarine and water in a saucepan until melted.
  Remove from the heat and sift in the confectioners' sugar.  Add the vanilla
  and beat well.  The icing will thicken up as it cools.
  
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fudge
 Categories: Cakes
   Servings:  4
 
      2 c  Sugar
    1/2 ts Salt
      1 c  Milk
      2    Squares unsweetened choc.
      2 tb Butter
      1 ts Vanilla
    1/2 c  Chopped walnuts (Opt.)
    1/8 c  Chopped candied cherries
 
  Butter a shallow dish and set aside.  Combine sugar, salt and milk in a
  large saucepan. Add chocolate and cook over low heat until chocolate is
  melted. Stirring occasionally, increase heat and bring to full rolling
  boil. Continue cooking until it reaches soft ball, 234 degrees F on your
  candy thermometer. Remove from heat and add butter. Let cool to about 130
  degrees.  Add vanilla and beat until fudge begins to thicken. RAPIDLY fold
  in walnuts and cherries (if desired), and INSTANTLY turn the mixture into
  buttered dish.  It's ready to eat almost immediately. Cut into squares and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fudgie Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Flour
    2/3 c  Dutch-processed cocoa
      1 ts Baking soda
    3/4 c  Unsalted butter or margarine
      2 c  Sugar
      2    Eggs
  1 1/2 c  Buttermilk
      2 ts Vanilla
 
  Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil
  
  Sent by: Teresa Marco
  
  FUDGIE
  
  Preheat oven to 350o.  Grease and flour with cocoa, 3, 8" cake pans.  In
  small bowl, blend flour, cocoa, and baking soda.  In large mixing bowl,
  cream butter and sugar.  Add eggs and vanilla.
  
  Beat well.  Add dry ingredient mixture alternately with buttermilk,
  beginning and ending with dry ingredients and beating well after each
  addition.  Pour into cake pans.  Bake for 25-30 minutes or until center
  springs back when touched.  Cool slightly.  Remove from pans.  Cool
  completely.
  
  FILLING
  
  1 14 oz. can Sweetened condensed milk 1, 12 oz pkg. Semi-sweet chocolate
  chips 1/2 C Water 2 tsp. Vanilla
  
  Mix sweetened condensed milk, chocolate chips, water, and vanilla in heavy
  saucepan.  Cook and stir over medium to low heat till thick.  Cool
  completely.  Spread filling between cake layers.
  
  CHOCOLATE BUTTERCREAM FROSTING
  
  1 C Confectioners sugar 1/2 C Butter or margarine, softened 3 oz.
  Unsweetened baking chocolate, melted and cooled 2 tsp. Vanilla 4 TBSP
  Half-and -half (light cream) 3 oz. White chocolate, shaved
  
  Beat all ingredients, except white chocolate, in mixing bowl until light
  and creamy.  Frost cake with buttercream frosting. Top with shaved white
  chocolate.
  
  Enjoy it gang.
  
  Teresa Marco :)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cakes
 Categories: Penn-dutch, Cakes
   Servings:  6
 
  1 1/4 c  Unsifted flour
      2 tb Sugar
      1 ts Baking soda
    3/4 ts Baking powder
    1/4 ts Salt
      1    Egg
    3/4 c  Milk
 
  Source: DESSERT1.ZIP
  
  (You need a metal funnel to make these delicious Pennsylvania Dutch
  specialties. )
  
  about 1 quart - Corn oil Confectioners sugar
  
  Stir together first 5 ingredients. Mix egg and milk; add to flour mixture.
  Stir until batter is smooth. Pour oil into skillet (no more than 1/3 full).
  Heat to 375 degrees. An electric fry pan is excellent for this. Holding
  forefinger over end of funnel, pour 1/4 cup into funnel. Place over hot oil
  and remove finger to let batter flow. As batter flows, move funnel in a
  circle to form a spiral cake. Fry, turning once, 2 minutes or until golden
  brown. Drain and sprinkle with sugar. Repeat. Makes enough for 6 funnel
  cakes.
  
  Note: instead of the sugar, try drizzling with a thin icing and sprinkle
  with chopped nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cake
 Categories: Cakes, Penn-dutch
   Servings:  6
 
  1 1/3 c  Flour,
    1/4 ts Salt,
    1/2 ts Soda,
      2 tb Sugar,
    3/4 ts Baking powder,
      1    Egg, beaten,
    2/3 c  Milk, or more as needed,
           Oil for frying, and
           Powdered sugar.
           Into a large bowl, sift
           -together:
  1 1/3 c  Flour,
    1/4 ts Salt,
    1/2 ts Soda,
      2 tb Sugar, and
    3/4 ts Baking powder.
           Next, in another bowl, blend
           -together:
      1    Egg, beaten, and
    2/3 c  Milk, or more as needed.
 
  It is hard to know if this should really be called a cake, but it has
  historically been called a cake, so it is a cake, even if it is fried. This
  desert appeals to children of all ages, it is a homey, and homely, classic
  ~ attractive in its own strange way, and very tasty.  I have seen it served
  with whipped cream and fruit toppings, so let your imagination run wild
  with the toppings.  This is a Pennsylvania-Dutch recipe, and was printed in
  the food section of the September 25, 1986 Austin American-Statesman. This
  recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.
  
  Add the liquid ingredients to the dry ones.  Beat until smooth.
  
  Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature
  of 375 F.  Now cover the small hole of a clean funnel with a finger.  Then
  fill the funnel with the batter.  Carefully move your finger away from the
  hole in the funnel, allowing the batter to flow into the skillet. Move the
  funnel to form patterns with the batter.  Fry until golden brown, about 1
  or 2 minutes, turning once with two spatulas.  Remove to paper toweling to
  drain. Place on a plate and sprinkle with powdered sugar.  Serve hot.
  Repeat the process until all of the batter is used up.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cakes
 Categories: Cakes
   Servings:  6
 
      2    Beaten eggs
  1 1/2 c  Milk
      2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
      2 c  Cooking oil
 
  Yield: 4 or 5 cakes
  
  Powdered sugar Maple syrup (optional)
  
  For batter, in mixing bowl combine beaten eggs and milk.  Stir together
  flour, baking powder, and salt.  Add to egg mixture; beat smooth with
  rotary beater.
  
  In a 8 inch skillet heat cooking oil to 360 Degrees.  Using a finger to
  cover the bottom of a funnel with a 1/2 inch spout (inside diameter), pour
  a generous 1/2 cup of batter into funnel.  Remove finger and release batter
  into the hot oil, moving funnel in a circular motion to form a spiral. Cook
  about 2 1/2 minutes or till golden brown.  Using 2 wide metal spatulas,
  turn cake carefully.  Cook about 1 minute more. Drain on paper toweling;
  sprinkle with powdered sugar.  Repeat with remaining batter. Serve warm
  cakes with maple syrup, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cakes
 Categories: Cakes, Amish
   Servings:  6
 
      1    Egg, beaten
    2/3 c  Milk
  1 1/4 c  Flour
      2 tb Sugar
      1 ts Baking powder
    1/4 ts Salt
 
  Beat milk with egg.  Blend dry ingredients and gradually add the milk
  mixture, beating constantly until batter is smooth.  Holding your finger
  over bottom of a funnel having a 3/8 to 1/2 inch hole, fill funnel with
  batter.  Holding funnel as near surface of fat as possible, remove finger
  and drop batter into deep fat heated to 375 using a circular movement from
  center outward to form a spiral cake about 3" in diameter.  Immediately
  replace finger on bottom of funnel and then form other cakes (as many as
  will float uncrowded).  Fry until cakes are puffy and golden brown, turning
  once.  Remove cakes with a slotted spoon to absorbent paper to drain.  Sift
  confectioners' sugar lightly over cakes or drizzle with molasses and serve
  at once. 2 - 2-1/2 dozen cakes
  
  From: Pennsylvania Dutch CookBook of Fine Old Recipes Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fuzzy Naval Cake
 Categories: Cakes
   Servings:  6
 
     16 oz Peaches, sliced, w or wo jui
    1/2 c  Peach schnappes
      1 c  Sugar
    1/4 c  Orange juice
      1    Yellow cake mix
      1 pk Vanilla pudding, small
      4    Eggs
    2/3 c  Vegetable oil
      1 c  Pecans, chopped
    1/4 c  Reserved liquid
  1 1/2 c  Powdered sugar
 
  Combine first four ingredients in aglass container.  Cover for 24 hours.
  Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped
  peaches and 1/2 cup liquid.  Pour into greased and floured bundt pan. Bake
  at 350 for 40 minutes.  Glaze cake while warm.
  GLAZE:  Mix liquid and sugar and pour over warmcake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fuzzy Navel Cake
 Categories: Cakes, Alcohol
   Servings: 10
 
      1 pk Yellow cake mix
    1/2 c  Vegetable oil
      1 pk 6oz instant vanilla pudding
      4 x  Eggs
      1 c  Peach schnapps, divided
    1/2 c  +2T orange juice, divided
    1/2 ts Orange extract
      1 c  Confectioners sugar
 
  Beat cake mix, oil, pudding mix, eggs, 3/4 c. schnapps, 1/2 c. orange
  juice, and orange extract together. Pour into greased and floured bundt pan
  and bake at 350F for 45-50 minutes. Do no remove from pan. While cake is
  still hot, combine remaining 1/4 c. schnapps, 2 T. orange juice and conf.
  sugar. Poke holes in cake and pour mixture over. cool cake in pan 2 hours,
  then turn out.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Genoise Mousseline
 Categories: Cakes
   Servings:  8
 
      3 lg Eggs
      3 lg Egg yolks
    2/3 c  Sugar
    2/3 c  Cake flour
    1/3 c  Cornstarch
 
  PREHEAT OVEN TO 350F. Place eggs and yolks in the bowl of an electric mixer
  and beat by hand to break up. Beat in the sugar in a stream, and place the
  bowl over simmering water, beating by hand to warm the mixture. Beat the
  mixture by machine on high speed until cold and increased in volume. Sift
  the flour and cornstarch together several times and sift them over the egg
  mixture. Fold in by hand. Pour the batter into a buttered and paper-lined
  9-inch springform pan and bake for about 30 minutes. Remove from the pan
  immediately and cool on a rack.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Georgia Peach Shortcake
 Categories: Cakes
   Servings:  6
 
      8    Lg. ripe peaches
      3 c  Sifted flour
      4 ts Baking powder
      1 ts Salt
      1 ts Cinnamon
    1/2 c  (packed) brown sugar
    3/4 c  Margarine
    1/2 c  Pecan peices
      1    Egg
    3/4 c  Milk
           Sugar
      1 c  Heavy cream, whipped
    1/4 ts Almond flavoring
 
    Peel and slice peaches.  sif flur, baking powder, salt and cinnamon inot
  large bowl; stir in brown sugar.  Cut in margarine with pastry blender
  until crumbly; stir in pecans.  Beat eggs slightly with milk; add all at
  once to the flour mixture. Stir with fork until blended.  spread dough on 2
  greased 9" pans to within 1/2" of edge.  Bake at 450 degrees fro 20-25
  minutes or until golden.
    Sweeten peaches to taste with sugar.  Flavor whipped cram with almond
  flavoring.  Plave 1 shortake layer on serving platter.  Top with peaches
  and whipped cream.  Add remaining shortcake layer.  Spoon remaing peaches
  and whipped cream over top layer.  Serve immediately.
  
  From:  American Cookery: Favorite Recipes of Home Economics Teachers
  (1971). Submitted by: Hanie Humphries, Conroe H.S., Conroe, TX
  
  Posted with love by: Bud
  
  Enjoy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Georgia Peaches-And-Cream Cake
 Categories: Cakes, Desserts
   Servings:  8
 
MMMMM-----------------------------FILLING----------------------------------
      2 lb Ripe peaches; peeled
    1/3 c  Sugar
      2 tb Fresh lemon juice
      1 tb Quick-cooking tapioca
    1/4 ts Freshly grated nutmeg

MMMMM--------------------------CRUMB TOPPING-------------------------------
    1/2 c  Unbleached all-purpose flour
      6 tb Light brown sugar
      4 tb Unsalted butter; chilled
    1/4 ts Cinnamon

MMMMM-------------------------------CAKE------------------------------------
      6 tb Sour cream
    1/4 ts Baking soda
      1 lg Egg
    1/3 c  Sugar
      4 tb Unsalted butter; softened
  1 1/2 ts Pure vanilla extract
    3/4 c  Unbleached all-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
 
  PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center
  of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the
  peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca
  and nutmeg and toss gently. Cook over high heat until syrup begins to
  bubble, about 4 minutes. Set aside.
  
  FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until
  the butter is the size of small peas. This can be done with a food
  processor or pastry blender. Set aside.
  
  FOR THE CAKE: Stir the sour cream and baking soda together and let stand
  while you begin the cake. Cream the egg, sugar and butter in the processor
  or with a mixer until it is light and fluffy. Add the vanilla and sour
  cream and mix well. Gently fold in the flour, baking powder and salt. In
  the processor, do this by pulsing the machine on and off several times.
  Spread the warm peaches and their juice in the bottom of the baking pan.
  Spoon the batter over the peaches and spread in a thin, even layer with a
  rubber spatula. It's OK if the peaches are not completely covered. Sprinkle
  the topping over the batter. Bake until a toothpick inserted into the
  center of the cake--not the fruit--comes out clean, 25-to-28 minutes.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Chocolate Cake
 Categories: Ghirardelli, Cakes
   Servings: 12
 
      4 oz Ghirardelli Sweet Dark
           -Chocolate
    1/2 c  Water
      1 c  Butter
      2 c  Sugar
      4 lg Eggs, separated
      1 ts Vanilla
      2 c  Unsifted all purpose flour
      1 ts Baking soda
      1 c  Buttermilk
    1/2 ts Salt
 
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  water, stirring until smooth; 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 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 for 30 to 35 minutes. Cool on rack 10 minutes; remove cake.
  Frost with Butter Pecan Frosting.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Chocolate Cake
 Categories: Cakes
   Servings: 12
 
      4 oz Sweet Chocolate
    1/2 c  Boiling Water
      1 c  Butter Or Margarine
      2 c  Sugar
      4    Eggs, Separated
      1 ts Vanilla
    1/2 ts Salt
      1 ts Baking Soda
  2 1/2 c  Sifted Cake Flour
      1 c  Buttermilk

MMMMM----------------------COCONUT PECAN FROSTING---------------------------
      1 c  Evaporated Milk
      1 c  Sugar
      3    Egg Yolks
    1/2 c  Butter Or Margarine
      1 ts Vanilla
  1 1/3 c  Flake Coconut
      1 c  Chopped Pecans
 
  Melt chocolate in boiling water. Cream 1 cup butter and 2 cups sugar until
  mixture is light and fluffy. Add 4 egg yolks, one at a time, beating well
  after each addition. Add chocolate mixture and 1 teaspoon vanilla. Sift
  together salt, soda and cake flour. Add alternately with buttermilk to
  chocolate mixture until batter is smooth. Beat egg whites until stiff. Fold
  into batter. Pour into 3 greased waxed-paper-lined 8- or 9-inch layer cake
  pans. Bake at 350F 30 to 40 minutes. Turn out of pans and cool on racks.
  Meanwhile, to make frosting, combine evaporated milk, sugar, egg yolks,
  butter and vanilla in saucepan. Cook, stirring, over medium heat until
  mixture thickens, about 12 minutes. Add coconut and pecans and beat until
  thick enough to spread. Spread between layers and on top of cake. (C) 1992
  The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
      1 pk German chocolate cake mix
      1 ts Chocolate flavoring
      1 ts Almond flavoring
      1 ts Butter flavoring
      1    GERMAN CHOCOLATE ICING:
  1 1/2 c  Evaporated milk
  1 1/2 c  Sugar
      4    Egg yolks,slightly beaten
    3/4 c  Butter or margarine
  1 1/2 c  Vanilla flavoring
  1 1/2 c  Coconut
  1 1/2 c  Chopped pecans
 
  Prepare cake; in preparing cake, substitute milk for water, margarine or
  butter for oil; add flavorings. Bake according to directions on bok. GERMAN
  CHOCOLATE ICING: Combine evaporated milk, sugar, egg yolks, butter or
  margarine; vanilla flavoring. Cook above ingredients on medium heat,
  stirring constantly, until thick (about 2 min). Add coconut and pecans.
  Cook until thick enough to spread. SLOP IT UP!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Sweet Chocolate Cake
 Categories: Cakes
   Servings:  6
 
      1 pk German Sweet Chocolate
    1/2 c  Boiling Water
      2 c  Sugar
      2 c  Unsifted All-Porpose Flour
      1 ts Baking Soda
      1 c  Buttermilk
      1 c  Butter
      1 ts Vanilla
    1/2 ts Salt
      4    Egg Whites
 
  Melt chocolate in boiling water.  Cool.  Cream butter and sugar until
  fluffy.  Add yolks 1 at a time, beating well after each. Blend in vanilla
  and chocolate. Sift flour with soda and salt;add alternately with
  buttermilk to chocolate mixture, beating after each addition until smooth.
  Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms
  with paper.  Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For
  COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3
  slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and
  stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups
  ANGEL FLAKE coconut and 1 cup chopped pecans.  Cool until thick enough to
  spread, beating occasionally.  Makes 2 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German White Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
  2 1/2 c  Cake flour
      1 ts Baking soda
    1/2 lb Unsalted butter
  1 1/2 c  Sugar
      4 lg Eggs, separated
      4 oz White chocolate, melted in
           -1/2 c boiling water and
           -cooled
      1 ts Vanilla extract
      1 c  Buttermilk
      1 c  Shredded unsweetened coconut
      1 c  Chopped pecans
           Frosting
      1 c  Evaporated milk
      1 c  Sugar
    1/4 lb Unsalted butter
      3 lg Egg yolks
      1 ts Vanilla extract
      1 c  Chopped pecans
      1 c  Shredded unsweetened coconut
 
  CAKE
  
  1. Position the racks in the upper and lower thirds and preheat oven to 350
  deg F. Lightly butter the bottom and sides of three 8 inch round cake pans.
  Line the pans with parchment paper. Dust the bottom and sides with flour;
  tap out the excess.
  
  2. Into a medium bowl, sift the cake flour and the baking soda. Using an
  electric mixer set at mdeium speed, cream the butter and the sugar in a
  large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at
  a time, blending well after each addition. Beat in the melted white
  chocolate mixture and the vanilla. At low speed, blend in the sifted flour
  mixture alternately with the buttermilk; do not overbeat. Fold in the
  coconut and pecans.
  
  3. Beat the egg whites until stiff peaks form.  Blend 1/3 of the egg whites
  into the cake mixture to lighten it; carefully fold in the remaining egg
  whites.  Spoon the batter into the prepared pans.
  
  4. Bake until the cake springs back when touched in the center and a cake
  tester inserted in the center of the pans comes out clean, about 35 to 40
  minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes.
  Invert the cakes onto the wire racks, carefully peel off the parchment
  paper, and cool completely.
  
  FOR THE FROSTING:
  
  5. In a heavy medium saucepan over medium heat, combine the evaporated
  milk, sugar, butter, and egg yolks.  Simmer for 10 minutes, stirring
  constantly. Do not let mixture boil fast; lower the heat if necessary.
  Remove from heat and stir in the vanilla, pecans, and coconut. Plance the
  saucepan into a bowl filled with ice and stir constantly until the frosting
  is cool and slightly thickened.
  
  6. Place a cake layer on a serving platter. Spread 1/4 of the frosting
  evenly over the cake layer, making sure to spread it all the way to the
  edges. Top with the second layer, and spread with 1/4 of the frosting. Top
  with the third cake layer.  Evenly frost the top and sides of the cake with
  the remaining frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German's Sweet Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  2
 
      4 oz Sweet Chocolate (Baker's
           -German's brand)
    1/2 c  Boiling water
      1 c  Butter/margarine
      2 c  Sugar
      4    Eggs, separated
      1 ts Vanilla
  2 1/4 c  Sifted flour OR 2-1/2 sifted
           -cake flour
      1 ts Baking soda
    1/2 ts Salt
      1 c  Buttermilk
 
  FROM:      Baker's Germans' Sweet Chocolate package
  
  Melt chocolate in boiling water.  Cool.  Cream buter and sugar until
  fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla
  and chocolate. Sift flour with soda and salt; add alternately with
  buttermilk to chocolate mixture, beating after each addition until smooth.
  Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch
  layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes.
  Cool Frost tops only.
  
  ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3
  slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook
  and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups
  flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread,
  beating occasionally.  Makes 2-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ghirardelli Chocolate Frosting
 Categories: Cakes, Chocolate
   Servings:  6
 
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
      4 tb Butter
      3 c  Powdered sugar
    1/3 c  Hot milk
      1 ts Vanilla
    1/8 ts Salt
 
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly. Beat sugar with milk, vanilla, and salt until
  smooth. Add melted chocolate and beat until thick enough to spread on cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gift Cake
 Categories: Cakes
   Servings:  1
 
      1 pk (2-layer) yellow cake mix
      1 pk (4-serving) jell-o vanilla
           -flavor instant pudding
  1 1/3 c  Water
      4    Eggs
    1/4 c  Oil
           FROSTING:
      1 c  Strawberry preserves
  3 1/2 c  Thawed Cool WHip whipped
           -topping
  2 2/3 c  Coconut
    1/2 ts Real food coloring
 
  Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl.
  Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1
  1/2 cups coconut. Pour into greased and floured 13 x 9 inch cake pan. BAke
  at 350 degrees for 50 minutes or until cake begins to pull away from sides.
  Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cut
  in half to make two 6 x 8 inch layers. Fill with preserves and 1 cup of the
  topping; frost with remaining topping. Mark "ribbon" with wooden picks.
  Tint 2/3 cup of the coconut with food coloring and 1 teaspoon water; place
  in "ribbon" area; edge with gumdrop strips, if desired. Sprinkle with
  remaining coconut over rest of cake. Garnish with gumdrop bow of flattened
  gumdrops with rolling pin on pastry board.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger-Apple Loaf
 Categories: Cakes
   Servings:  1
 
      1 pk (100g) Crystallised Ginger
      2 md Cooking apples
           Place in bowl:
      2 c  Self raising flour, sifted
    1/4 ts Salt
    1/2 c  Castor sugar (*)
    3/4 c  Natural low-fat yoghurt
     60 g  Butter, melted
      2    Eggs
 
  Peel, core, and roughly chop apples.
  
  Place in a food processor, and add crystallised ginger. Blend until ginger
  is coarsely chopped.
  
  Add to loaf ingredients and mix together thoroughly.
  
  Pour into two well buttered 18cm x 8 cm (7 1/2 x 3 inches) loaf pans.
  
  Bake in a moderately hot oven at 190 C for approx 40 minutes or until a
  skewer when inserted comes out clean.
  
  Turn onto a wire rack and cool. Spread over yoghurt icing and decorate with
  extra sliced crystallized ginger.
  
  Yoghurt Icing: Mix together 1 cup icing sugar and 2 tablespoons natural
  low-fat yoghurt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      1 c  Brown Sugar
    1/4 c  Butter, Melted
    1/2 c  Sour Milk
      2 c  Flour
      1    Egg, Well Beaten
      2 ts Ginger
    1/2 ts Salt
  1 1/2 ts Soda
 
  Mix the butter and sugar together and add the egg. Sift the dry ingredients
  together and add alternately with the milk. Beat vigorously for 2 minutes.
  Pour into a shallow, buttered baking and bake at 350F for 30 minutes.
  Serve hot or cold, plain, with whipped cream, or with Cream Filling for
  Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Apple Tart
 Categories: Cakes
   Servings:  8
 
  1 1/2 c  All-purpose flour
        pn Salt
    1/2 c  Butter
      3 tb Sugar
      1    Egg yolk
      2 ts Cold water
      4    Granny Smith apples
    1/2    Finely grated lemon peel
    1/2 ts Cornstarch
    1/2 ts Ground cinnamon
      2 pn Ground nutmeg
      5 tb Apricot jam
      2 tb Lemon juice
           Whipped cream
           Fresh mint sprigs (opt)
 
  Preheat oven to 375'F. (190'C.). Butter an 8"-round baking pan. To make
  pastry, sift flour and salt into a bowl. Add butter and cut in finely until
  mixture resembles bread crumbs. Stir in 1 tablespoon of sugar, egg yolk and
  cold water.
  
  Knead gently until smooth and chill 15 minutes. Sprinkle with remaining
  sugar. Peel, core and cut apples in fairly thin slices. Arrange a layer of
  apple slices in overlapping circles in bottom of pan.
  
  Mix remaining apple slices with lemon peel, cornstarch and spices. Spoon on
  top of arranged apple slices. Roll out pastry to an 8" circle. Place on top
  of apples and press gently. Prick several times with a fork. Bake in
  preheated oven 40 minutes or until pastry is golden brown. Carefully turn
  out tart onto a warm serving plate. Combine jam and lemon juice in a
  saucepan and heat gently until melted, stirring until smooth. Spoon hot jam
  mixture over tart. Serve hot or cold with whipped cream. Garnish with mint
  sprig, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Apple Cake
 Categories: Cakes
   Servings:  1
 
      3    Mc Intosh apples; about
           -1 1/2 lb., cored and cut
           -into quarters
    1/4 c  -Water
      1    Lemon peel; fresh, 2" strip
    1/2 c  Unsalted butter; softened
      1 c  Sugar
      1    Large egg
  2 1/4 c  All purpose flour
      2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Nutmeg; fresh grated
    1/4 ts Cloves; ground
    1/4 ts Salt
    1/2 c  Pecans; finely chopped,
           -toasted
      2    Granny Smith apples
    1/4 c  Apricot jam; strained

MMMMM-----------------------------GARNISH----------------------------------
           -Whipped cream; optional
 
  In a large saucepan combine the McIntosh apples with the water and lemon
  peel, bring the water to a boil and simmer the apples, covered, for 20
  minutes, or until tender. Cook the mixture, uncovered, over moderately high
  heat, stirring, until the water is almost evaporated. Force the mixture
  through a food mill into a bowl, and allow the puree to cool. (I zap it in
  my food processor, until it is a puree).
  
   Generously butter a 9" springform pan and preheat the oven to 350 deg. F.
  In a large bowl cream the butter, beat in the sugar and beat the mixture
  until light and fluffy. Beat in the egg and the apple puree. Into a bowl,
  sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
  Stir the flour mixture and the pecans gently into the apple mixture and
  pour the batter into the springform pan. Peel and core the Granny Smith
  apples, halve them lengthwise and cut them crosswise into thin slices.
  *Arrange the apple slices decoratively in bunches on the batter, pressing
  them lightly into the batter.
   Bake the cake in the middle of the oven for 1 1/4 hours, or until a cake
  tester inserted in the center comes out clean. Remove the cake to a rack.
  
  In a small saucepan melt the jam over low heat, brush it over the cake and
  let the cake cool in the pan on a rack for 20 minutes. Run a sharp knife
  around the edge of the pan to loosen the cake and remove the sides of the
  pan.  Serve the cake warm or at room temperature with the whipped cream, if
  desired.  Note: If you prefer, substitute 3 large firm pears to make the
  fruit puree.  Use 2 firm but ripe unpeeled pears, halved lengthwise, cored
  and cut into thin slices for the top of the cake.
  
  Note:* You should be able to make about 14 groups bunches of the sliced
  Granny Smith Apples, and arrange them in 12 groups around the cake, with
  two groups in the center, sort of like a flower. Press the slices in,
  keeping the round side of the slices up, and pressing them straight into
  the batter. This is a lovely looking cake. I have only made it once...it
  was quite simple, yet very elegant looking and different.
  
  Source: Gourmet's Best Desserts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Coffee Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Post Grape Nuts
    1/2 c  Sugar
      2 ts Maxwell House instant coffee
      2 ts Cinnamon
  1 3/4 c  Flour
      1 c  Flour
      1 ts Baking soda
    1/2 ts Calumet baking powder
    1/2 ts Salt
      1 c  Sour cream
    1/2 c  Butter, softened
      2    Eggs
    1/2 ts Vanilla
 
  Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon; set aside.
  Mix flour with 1 cup sugar, the baking soda, baking powder and salt in
  large mixer bowl.  Add sour cream, butter, eggs and vanilla.  Blend at low
  speed with electric mixer, then beat for 1 minute at medium speed.  Spread
  one third of the batter in a greased 8 inch square pan; sprinkle with half
  of the cereal mixture.  Repeat layers and top with remaining batter.  Bake
  at 350 degrees for 45 to 50 minutes, or until tooth pick inserted into the
  center comes out clean.  Cool in pan; spread with coffee glaze.
  
  Coffee glaze:
  
  Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 1/2 cups
  sifted confectioners sugar.  Makes enough to glaze the top of an 8 or 9
  inch square cake or 10 inch tube cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Irish Tea Cake
 Categories: Cakes, Breads
   Servings: 10
 
MMMMM-------------------------------CAKE------------------------------------
    3/4 c  Unsalted butter
           - room temperature
      1 c  Sugar
      2 ts Vanilla
      2 lg Eggs
      3 oz Cream cheese
           - room temperature
  1 3/4 c  Cake flour
  1 1/4 ts Baking powder
    1/4 ts Salt
      1 c  Dried currants
    2/3 c  Buttermilk

MMMMM------------------------------GLAZE-----------------------------------
    1/2 c  Confectioners' sugar, sifted
      2 ts Fresh lemon juice
 
  PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
  9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to
  discard excess flour. Cut piece of parchment paper or waxed paper to fit
  bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
  vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add
  cream cheese. Mix until well combined. Sift flour, baking powder and salt
  together. Put currants in small bowl. Add 1/4 cup of flour mixture to
  currants. Stir currants until well coated. Add remaining flour to batter,
  alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in
  currants and all of the flour. Stir until well combined. Transfer batter to
  prepared pan. Smooth surface with spatula. Bake until well-browned and
  toothpick inserted into center comes out clean, about 1 hour, 25 minutes.
  Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible
  metal spatula to separate cake from sides of pan. Carefully remove cake
  from pan to cooling rack. Spread glaze on warm cake. Let cake cool
  completely. Cake can be stored 3 days at room temperature in foil. Cake can
  also be frozen up to 3 months, wrapped airtight.
  
  FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gold Cake (Gelb Kuchen)
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      6    Egg Whites
      3    Egg Yolks
    3/4 c  Sugar, Fine Granulated
    1/2 c  Pastry Flour
    1/2 ts Cream Of Tartar
    1/2 ts Vanilla
 
  Sift the flour 3 times. Beat the yolks of the eggs until light, add the
  sugar which has been sifted several times and beat with eggs until mixture
  is creamy. Beat the whites of eggs until stiff adding the cream of tartar
  when partly beaten. Combine the egg mixtures and fold in gently the sifted
  flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan
  which has been sprinkled lightly with flour. Bake at 350F for 20 minutes.
  Increase heat to 400F and bake 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: Gold Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
      6 tb Shortening
    1/2 c  Egg yolks
    1/4 ts Salt
    1/2 c  Milk
      3 ts Baking powder
      2 tb Grated lemon rind
      2 c  Flour
 
  Cream shortening and sugar.  Add well-beaten egg yolks.  Sift flour,
  measure, and sift with baking powder and salt.  Add alternately with milk
  to creamed sugar and shortening.  Add grated lemon rind. Pour into
  well-oiled layer cake pans.  Bake in moderate oven (375 F) 20 minutes. Use
  lemon filling between layers and cover with seven-minute icing. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gold Drops
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare gold cake batter.  Bake in well-oiled small muffin tins. When cold,
  ice with butter icing and roll in yellow coconut. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gold Spice Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Allspice
    2/3 c  Chopped raisins
    2/3 c  Chopped nuts
 
  To the recipe for gold cake add:
  
  Sift spices with flour, baking powder, and salt.  Dredge raisins in 2
  tablespoons of the flour.  Add raisins and nuts.  Pour into well-oiled loaf
  pan.  Bake in moderate oven (375 F) about 40 minutes. The Household
  Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Apricot Ginger Cake (Low Fat)
 Categories: Cakes, Low-cal
   Servings: 12
 
    3/4 ts Butter
      8    Whole apricots; pitted,split
      4 oz Light cream cheese
      2 ts Minced crystallized ginger
      1 c  Sugar
    2/3 c  Non fat milk
      2 tb Finely crushed gingersnaps
    1/2 ts Sugar
  1 1/4 ts Vanilla
    1/2 c  Apricot puree (4-5 apricots)
    1/4 c  Frozen egg substitute;thawed
      1 tb Ginger juice
    1/3 c  Cake flour
      1 ts Baking powder
    1/2 ts Baking soda
 
  Note: To make ginger juice, place l (2 or 3-inch) piece ginger root in food
  processor. Puree, then wrap in cheesecloth and squeeze out juice.
  
  Butter l0-inch round glass tart or flan baking dish. Set aside. Blend
  together cream cheese, crystallized ginger, l/2 tsp. sugar and l/4 tsp.
  vanilla. Spoon cream cheese mixture into centers of apricot halves. Set
  aside. Whisk together nonfat milk, apricot puree, egg substitute and ginger
  juice until blended. Stir together flour, baking powder and baking soda.
  Add apricot mixture to flour mixture, stirring just blended. Pour into
  prepared baking dish. Push filled apricots at random onto cake batter.
  Sprinkle with gingersnap cookies. Bake at 375 degrees about 20 minutes or
  until center of cake tests done. Serve warm with additional apricot puree
  if desired. For those interested each serving contains: l79 calories, l03
  mg. sodium, 8 mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams
  protein, and 0.27 gram fiber. Shared by Punky Frischknecht, Prodigy ID#
  SMCD91F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Crust Zucchini Cake
 Categories: Cakes
   Servings: 12
 
      3 c  Sifted all-purpose flour
      3 c  Sugar
      2 ts Baking powder
      1 ts Baking soda
  1 1/2 ts Cinnamon
    1/2 ts Salt
      4    Eggs
    1/2 c  Vegetable oil
      3 c  Zucchini, cut into 1" cubes
      1 c  Walnuts or pecans; whole
 
  Sift dry ingredients into large mixer bowl. Put eggs, oil and zucchini into
  blender container, cover and process at Grind 3 cycles or until finely
  chopped. Add to dry ingredients. Mix @ #5 until well mixed. Stir in nuts.
  Pour into well greased fluted tube pan. Bake in a preheated 350 degree oven
  until done, about 1 hour. Let cool 10 minutes; remove from pan and cool on
  wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Saffron Cake
 Categories: Cakes
   Servings: 10
 
      1 tb Butter,softened
    2/3 c  Non-fat milk
      1 ts Saffron threads
  1 1/3 c  Cake flour
  1 3/4 c  Sugar
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 c  Thawed frozen non-fat
           -Egg substitute
      2 tb Rose water
  1 1/2 ts Vanilla
    3/4 c  Water
      1 tb Chopped pistachio nuts
 
  Brush 9" cake pan with butter. Combine 2 tablespoons non-fat milk and
  saffron threads in small saucepan. Heat and stir just to simmering. Remove
  from heat. Sift together cake flour, 1 cup sugar, baking powder and baking
  soda. Stir together saffron mixture, remaining non-fat milk, egg
  substitute, rose water and 1 teaspoon vanilla. Quickly stir into dry
  ingredients just until blended. Pour into prepared pan. Bake at 375'F.
  about 15 minutes or until wood pick inserted in center comes out clean. Let
  cool 5 minutes. Combine remaining 3/4 cup sugar and water in small
  saucepan. Heat to simmering. Simmer 5 minutes. Stir in remaining 1/2
  teaspoon vanilla. With skewer, poke holes evenly over entire surface of
  cake. Spoon syrup evenly over top of cake. Sprinkle with pistachios. Cut
  into diamond-shaped pieces, baklava-style.
  
  NOTE: If desired, use 1 large egg in place of 1/4 cup egg substitute.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Goody Cake
 Categories: Cookies, Cakes
   Servings: 24
 
      1 pk Yellow Cake Mix
      1 c  Nuts
      1    Stick Butter/Margarine
      1 pk Powdered Sugar (1 Lb Box)
      1 pk Cream Cheese
 
  Mix together cake mix, nuts and butter.  Press into 13x9 pan to form bottom
  layer.  Mix together powdered sugar and cream cheese.  Blend thoroughly.
  Spread over the top of bottom layer.  Bake at 350F for 40-45 minutes,
  until golden brown.  Cool and cut into small squares.  Nuts can be omitted
  if you prefer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Cracker Cake
 Categories: Cakes
   Servings:  6
 
     25    Double graham crackers,
           -broken (3 1/3 cups)
    1/2 c  Shredded desiccated coconut
           -(unsweetened, if desired)
  2 1/2 ts Baking powder
    1/2 c  (1 stick) unsalted butter
      1 c  Superfine or strained sugar
      4 lg Egg yolks
      1 ts Vanilla extract
      1 c  Milk
      4 lg Egg whites
    1/8 ts Cream of tartar
 
  Mocha Whipped Cream Filling (recipe next post)
  
  Position a rack in the lower third of the oven and preheat to 350 degrees.
  Butter two 9-inch layer pans and line the bottoms with parchment paper
  circles. Rebutter parchment paper.
  
  Put broken graham crackers and coconut into the container of a food
  processor fitted with steel blade.  Process until the cracker crumbs and
  coconut are ground very fine.  Add the baking powder and pulse 6 to 8 times
  to blend.  Set aside.
  
  Cut the butter into 1-inch pieces and put them in the large bowl of an
  electric mixer fitted with beaters or paddle attachment.  Soften on low
  speed.  Increase speed to medium-high and cream the butter until smooth and
  light in color, about 1 1/2 to 2 minutes.
  
  Add the sugar, 1 Tbsp at a time, take 6 to 8 minutes to blend it in well.
  Scrape the sides of the bowl occasionally.
  
  Add the the yolks, 2 at a time at 1-minute intervals, scraping the sides of
  the bowl as necessary.  Beat 1 minute longer.  Blend in the vanilla.
  
  Reduce mixer Speed to low.  Add the crumb mixture alternately with the
  milk, dividing the crumbs into three parts and the liquid into two parts,
  starting and ending with the crumbs.  Scrape the sides of the bowl and mix
  for 10 seconds longer.  Transfer to a large bowl and set aside.
  
  Put the egg whites in a separate bowl and beat them on medium speed with
  clean dry beaters or whip attachment until frothy.  Add the cream of tartar
  and increase the speed to medium high.  Beat until the whites form firm
  moist peaks.  With a 2 3/4 inch wide rubber spatula, fold in one quarter of
  the whites to lighten the batter, taking about 20 turns.  Fold in the
  remaining whites, taking about 20 additional turns.
  
  Spoon the batter into the prepared pans, smoothing the surface with the
  back of a tablespoon.  Bake in the preheated oven 25 to 30 minutes, or
  until cake begins to come away from the sides of the pan and is springy to
  the touch.
  
  Remove cake from oven.  Set the pans onto cake racks for 10 minutes to cool
  slightly, then invert onto racks sprayed with nonstick coating.  Lift off
  the pans and carefully peel off the parchment.  When the cake is completely
  cool, fill and frost.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Cracker Cake
 Categories: Cakes, 1941
   Servings:  6
 
    1/2 c  Butter or butter substitute
      1 c  Sugar
      3    Eggs
      2 ts Baking powder
    3/4 c  Milk
      1 ts Vanilla flavoring
      1 c  Chopped nuts
      1 lb Graham crackers
 
  Cream butter and sugar.  Add egg yolks.  Beat thoroughly. Combine with
  graham cracker crumbs rolled fine, and baking powder. Add flavoring, milk,
  and nuts.  Mix thoroughly.  Fold in stiffly beaten egg whites. Pour into
  well-oiled, shallow pans. Bake in moderate oven (375 F) about 30 minutes.
  Serve with whipped cream. Marie Barcol, KA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Cracker Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Graham cracker crumbs
    1/2 c  Butter or margarine
      1 c  Light brown sugar, packed
      3    Eggs, separated
    3/4 c  Half-and-half
      1 ts Vanilla extract
      1 tb Baking powder
           Topping:
      1    Pkg.(12 oz.) frozen
           -raspberries,
           Thawed
      3 tb Granulated sugar
      1 tb Cornstarch
 
  Preparation time: 20 min. Baking time: 35 to 45 min. Oven temperature: 375
  degrees F.
  
  This delicate, unusual cake is not overly-sweet, so it makes a fitting
  dessert or a delicious breakfast treat.
  
  For one 9-inch cake, 10 servings, you will need:
  
  1. Preheat oven to 375 degrees F. Grease and flour 9-inch fluted or plain 8
  1/2 inch tube pan.
  
  2. Cream butter and sugar. Add egg yolks. Gradually add half-and-half,
  stirring constantly. Mixture will look curdled.
  
  3. Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend
  well.
  
  4. Beat egg whites until stiff. Fold into batter.
  
  5. Pour batter into cake pan.
  
  6. Bake at 375 degrees F 35 to 45 minutes for Bundt, 50 minutes for tube,
  until center is firm.
  
  7. For topping, stir in raspberries and juice in saucepan. Combine with
  sugar and cornstarch. Cook and stir until the mixture thickens, about 5
  minutes. Set aside to cool slightly.
  
  8. Remove cake from oven when done. Cool 5 minutes.
  
  9. Slice pieces from pan. Serve topped with raspberries.
  
  Tips: You can serve this cake with sour cream, scoops of whipped cream or
  vanilla ice cream.
  
  Source: Great American Recipes (Recipe Card Club)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grand Ghirardelli Fudge Cake
 Categories: Ghirardelli, Cakes
   Servings: 12
 
           INGREDIENTS:
      2 c  Unsifted cake flour
  1 3/4 c  Sugar
    3/4 c  Ghirardelli Cocoa
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Butter or margarine, very
           -soft
    3/4 c  Milk
    1/2 c  Water
      2    Eggs
      2 ts Vanilla
 
  DIRECTIONS: Heat oven to 350-F. Measure the 6 dry ingredients into large
  mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all
  at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat
  on high for 3 minutes. Spread into 2 parchment lined or greased and lightly
  floured 9 by 1-1/2" round cake pans. Bake at 350-F for 30 to 35 minutes;
  cool 5 minutes. Remove layers and cool on racks.
  
  When completely cool, frost with Chocolate Butter Cream Frosting*
  
  * separate recipe
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grand Marnier Chocolate Pecan Torte
 Categories: Chocolate, Cakes
   Servings:  8
 
MMMMM----------------------------FOR TORTE---------------------------------
      8 oz Ghirardelli Semi-Sweet
           -Chocolate
    1/2 c  Butter
    3/4 c  Sugar, divided
      6    Egg yolks
      2 tb Grand Marnier (orange
           -liqueur)
    1/2 ts Vanilla
  1 1/3 c  Very finely chopped pecans
    1/4 c  Dry bread crumbs
      7    Egg whites

MMMMM---------------------CHOCOLATE GANACHE GLAZE--------------------------
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
    1/2 c  Heavy whipping cream
      2 ts Grand Marnier (orange
           -liqueur)
    1/3 c  Very finely chopped pecans
           Grand Marnier Whipped Cream

MMMMM----------------------------DECORATION---------------------------------
    3/4 c  Heavy whipping cream
      2 tb Powdered sugar
      2 ts Grand Marnier (orange
           -liqueur)
      1    Fresh orange, thin skin
           -variety
 
  Servings: 8
  
  DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring
  constantly, or microwave on medium for about 3 minutes. Set aside. In the
  small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix
  until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy.
  Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a
  food processor or blender to chop pecans to a coarse powder. Combine nuts
  with crumbs and fold into chocolate mixture. Beat egg whites with salt,
  gradually adding remaining 1/4 cup sugar; beat until soft peaks form. Stir
  1/4 of egg whites into chocolate mixture; fold in remaining egg whites.
  Pour batter into a buttered 9" springform pan lined with waxed paper. Bake
  at 350-F on bottom rack for 45-50 minutes or until center is firm. Cool on
  rack. Cake will sink slightly in the center. Remove pan and liner. Top with
  Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.
  
  Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot. On
  very low heat add chocolate, stirring until smooth and thick. Remove from
  heat. Stir in liqueur. Turn torte, top side down, onto serving plate.
  Arrange strips of waxed paper under cake edge to catch excess glaze. Pour
  glaze over top and sides of cake. After a short time, run excess glaze up
  sides of cake. Cover sides of cake with nuts. Remove waxed paper strips.
  Chill cake while preparing topping.
  
  Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur
  until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of
  whipped cream around top of chocolate glazed torte. With a sharp knife cut
  peel from orange. Slice into circles; cut into quarters. Place oranges
  around cake on top of whipped cream. If preferred, sprinkle grated orange
  rind over whipped cream. Cake should be stored in a cool place until
  served.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma's Chocolate Layer Cake
 Categories: Cakes, Chocolate
   Servings:  2
 
  2 1/4 c  Sifted Unbleached Flour
      1 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
    3/4 c  Butter Or Regular Margarine
  1 1/2 c  Sugar
      2 lg Eggs
      1 ts Vanilla
      2 oz Unsweetened Chocolate,
           -Melted And Cooled (2 Sqrs)
      1 c  Cold Water
           Dark Chocolate Icing (Below)
 
  Yield: 12 Servings
  
  Sift the flour, baking powder, baking soda, and salt togher in a small bowl
  and set aside.
  
  Cream the butter and sugar together, in a 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 and cooled
  chocolate.
  
  Add the dry ingredients alternately with the water to the creamed mixture,
  beating well after each addition.  Pour the batter into 2 greased and waxed
  paper-lined 9-inch round cake pans.
  
  Bake in a preheated 350 degree F. oven for 30 minutes or until the cake
  tests done.  Cool in the pans on racks for 10 minutes.  Remove from the
  pans and finish cooling.
  
  Place one cake layer on a serving plate upside down (slicing the top off in
  needed to level the cake) and frost the top.  Place the second layer on top
  of the first right side up (again slicing the top if needed to square the
  cake up) and use the remaining frosting to frost the sides and top. Use the
  following icing or one of your choice.
  
  DARK CHOCOLATE ICING:
  
  Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to
  room temperature.  Combine 1/2 cup of butter or regular margarine, cooled
  chocolate, 3 egg yolks in a mixing bowl.  Beat with an electric mixer, set
  on medium speed, until well blended. Gradually beat in 1 pound (1 box) of
  sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla
  and beat until smooth.
  
  From Farm Journal's Choice Chocolate Recipes by Elise W. Manning Copyright
  1978
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma's Hickory Nut Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Sugar
    2/3 c  Butter
      3    Eggs
    1/8 ts Salt
      2 ts Baking powder
  2 1/2 c  Flour
      1 c  Milk
      1 ts Vanilla
      1 c  Hickory nuts, chopped
           -(reserve a few for
           Garnish)
           PENUCHE FROSTING:
    1/2 c  Butter
      1 c  Brown sugar
    1/4 c  Milk or cream
      2 c  Powdered sugar
      1 ts Vanilla extract
 
  CAKE:
  
  Cake:
  
  Cream butter and sugar together.  Add eggs; beat on medium speed of mixer
  for 2 minutes.  Mix dry ingredients together lightly with fork. Add dry
  ingredients alternately with milk.  Mix well.  Stir in nuts and vanilla.
  Pour into greased and floured 13 x 9" pan.  Bake at 325 degrees for 45 to
  50 minutes.  Cake may be baked in 8" layer pans. Cool.
  
  Frosting:
  
  Melt butter in a medium saucepan.  Add brown sugar; boil 2 minutes.  Add
  milk; bring to boil.  Remove from heat; cool to lukewarm.  Beat in sugar
  and vanilla.  May add 1/2 cup chopped hickory nuts if desired.  Frost cake.
  
  From:  Reminisce Magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Great Chocolate Cake and Strawberry Shortcake Variation
 Categories: Cakes, Chocolate
   Servings:  8
 
MMMMM----------------------------BASIC CAKE---------------------------------
      1 c  Ghirardelli Unsweetened
           -Cocoa
      2 c  Boiling water
      1 c  Melted butter
  2 1/2 c  Sugar
      4    Eggs
      2 ts Vanilla
  2 1/3 c  Unsifted cake flour
      2 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
           Additional- for Great
           -Strawberry Chocolate

MMMMM----------------------------SHORTCAKE---------------------------------
      1 c  Heavy whipping cream
      2 tb Powdered sugar
    1/2 ts Vanilla
           Strawberries
      2 oz Ghirardelli Semi-Sweet
           -Chocolate
 
  DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip until
  smooth. Cool in refrigerator while preparing other ingredients. In large
  mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5
  minutes. Sift flour with baking soda, baking powder and salt. On low speed,
  add dry ingredients alternately with cocoa and liquid, starting and ending
  with flour. (Do not overbeat.) Divide batter into 2 round pans (9 x 1 1/2")
  lined with buttered waxed paper. Bake at 350-F for 30 to 35 minutes or
  until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove
  cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate
  Shortcake dessert. The second layer may be frozen for other great chocolate
  desserts- or the 2 layers may be frosted together.
  
  For shortcake: Whip cream with powdered sugar and vanilla. Spread over top
  of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and
  drizzle over berries. Chill to firm chocolate. Makes 8 servings.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Great Chocolate Cake (& Strawberry Shortcake Variation)
 Categories: Ghirardelli, Cakes
   Servings:  8
 
           Basic Cake:
      1 c  Ghirardelli Unsweetened
           -Cocoa
      2 c  Boiling water
      1 c  Melted butter
  2 1/2 c  Sugar
      4    Eggs
      2 ts Vanilla
  2 1/3 c  Unsifted cake flour
      2 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
           Additional- for Great
           -Strawberry Chocolate
           -Shortcake:
      1 c  Heavy whipping cream
      2 tb Powdered sugar
    1/2 ts Vanilla
           Strawberries
      2 oz Ghirardelli Semi-Sweet
           -Chocolate
 
  DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip until
  smooth. Cool in refrigerator while preparing other ingredients. In large
  mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5
  minutes. Sift flour with baking soda, baking powder and salt. On low speed,
  add dry ingredients alternately with cocoa and liquid, starting and ending
  with flour. (Do not overbeat.) Divide batter into 2 round pans (9 x 1 1/2")
  lined with buttered waxed paper. Bake at 350-F for 30 to 35 minutes or
  until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove
  cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate
  Shortcake dessert. The second layer may be frozen for other great chocolate
  desserts- or the 2 layers may be frosted together.
  
  For shortcake: Whip cream with powdered sugar and vanilla. Spread over top
  of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and
  drizzle over berries. Chill to firm chocolate. Makes 8 servings.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grossmutter's Pound Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      1 lb Sugar
      1 lb Flour
      1 lb Butter
     10    Eggs
    1/2 ts Nutmeg
           Brandy
 
  Work butter and sugar together until very creamy. Add eggs, one at a time,
  alternately with the flour. Each egg should be worked in for at least 5
  minutes. Work this way for 1 hour. Should there be any flour left, add it
  to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very
  deep pan, lined on sides and bottom with greased paper. Bake at 325F on
  small stand in lower part of oven for 2 hours. If coal stove is used, watch
  the fire very carefully. The oven temperature must not rise or fall
  suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gypsy John
 Categories: Cakes, Chocolate
   Servings:  6
 
      1 c  Cake flour
    1/4 c  Unsweetened cocoa
      1 ts Baking powder
    1/4 ts Salt
      3 lg Eggs
      1 c  Sugar
    1/3 c  Water
      1 ts Vanilla
           Filling:
     10 oz (10 squares) semisweet
           -baking chocolate
      2 c  Heavy cream
      2 tb Rum
           Icing:
    1/4 c  Light corn syrup
      2 tb Hot water
      2 tb Butter
      1 pk (6 oz) semisweet chocolate
           -bits
 
  Cake:
  
  Preheat oven to 375 degrees F.  Line jelly roll pan with waxed paper;
  grease.
  
  Sift flour, cocoa, baking powder and salt together twice; set aside. Place
  eggs in small mixing bowl.  Beat with electric mixer 5 minutes or until
  thick and lemon-colored.  Slowly beat in sugar, a tbsp at a time. Mixture
  will become very thick.  Transfer to large mixing bowl.  Beat in water and
  vanilla.  Slowly add flour mixture; beat until smooth.  Pour into prepared
  pan, spreading evenly to corners.  Bake 12 to 15 minutes, or until cake
  tests done. Loosen from pan.  Turn out on rack; remove waxed paper. Invert;
  cool completely.
  
  Combine baking chocolate, broken into pieces, and cream in heavy saucepan.
  Heat slowly; stirring constantly, until chocolate melts. Transfer to
  medium-sized mixing bowl.  Stir in rum; chill 1 to 2 hours. Beat with
  electric mixer until stiff and thick.  Cut cake in half crosswise.  Place 1
  piece of cake on small cookie sheet.  Top with chocolate filling; spread to
  form even layer 1-1/2 inches thick.  Top with remaining cake layer.  Chill
  at least 1 hour.
  
  Prepare frosting.  Combine corn syrup, water and butter in small saucepan.
  Bring to boil; cook until butter melts.  Remove from heat. Add chocolate
  bits; stir until chocolate melts.  Cool at room temperature.  Spread over
  top of cake.  Chill until frosting sets.
  
  Cut cake into 12 squares; arrange on decorative plate.
  
  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: Halekulani Coconut Cake
 Categories: Cakes, Hawaiian
   Servings: 10
 
  1 1/4 c  Cake flour
      1 c  Sugar
  1 1/2 ts Baking powder
    1/4 c  Salad oil
    1/4 c  Water
      5    Large eggs
      2 ts Vanilla
    1/4 ts Cream of tartar
      1 c  Milk
  3 1/2 c  Coconut,shredded
      1 c  Whipping cream

MMMMM-------------------------RASPBERRY COULIS------------------------------
      1 qt Raspberries
      1 tb Sugar
 
  1. FOR CAKE. Sift flour; measure 1 cup plus 2 tablespoons. Sift again with
  1/3 cup sugar and baking powder into a large bowl. In another bowl, whisk
  oil, water, 1 egg, and 1 teaspoon vanilla; add to flour mixture and whisk
  until smooth.
  
  2. Separate remaining 4 eggs; put yolks in a small bowl. In a clean bowl,
  beat egg whites and cream tartar with a mixer until foamy. Gradually add
  1/4 c sugar, beating until whites hold firm, moist peaks. Gently fold
  whites into flour mixture.
  
  3. Spread batter in an ungreased 9" cheesecake pan (at least 2 1/2" deep)
  with a removeable rim. Bake in a 350'F. oven until cake springs back when
  lightly touched in center, about 30 minutes. Run a knife between cake and
  rim; invert cake onto rack. Remove rim; slide a spatula along pan bottom
  and remove. Let cool; if made ahead, store airtight up to 1 day.
  
  4. FOR PASTRY CREAM. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar and 1 1/2
  tablespoons flour. Whisk in milk. Stir over medium-high heat until boiling,
  4-6 minutes. Whisk about 1/2 cup hot mixture into yolks. Stir yolk mixture
  into pan; whisk over medium-low heat until slightly thicker, 30-90 seconds.
  Stir in 1 1/2 cups coconut and 1 teaspoon vanilla. Let cool, stirring
  often. Cover and chill until cold, at least 2 hours or up to 1 day.
  
  5. TO ASSEMBLE CAKE. With a long serrated knife, cut cake horizontally into
  3 equal layers.
  
  6. In a bowl, whip cream with 2 tablespoons sugar until thick enough to
  hold its shape; fold 3/4 cup into pastry cream. Chill remainder.
  
  7. Invert cake onto a platter. Slide rimless baking sheets under each of
  the 2 layers and lift off. Tuck wide strips of waxed paper just under
  bottom edge of cake. Spread layer almost to edge with half the pastry
  cream. Slide middle layer onto filling; spread with remaining filling.
  Slide last layer onto filling. Frost cake with remaining whipped cream. Pat
  remaining coconut into cream. Cover gently; chill 2 hours or until next
  day.
  
  8. Ease out waxed paper and discard. Pour raspberry coulis equally onto
  dessert plates; top with cake wedges.
  
  *** RASPBERRY COULIS ***
  
  In a blender, whirl raspberries. Rub through a fine strainer into a bowl;
  discard seeds. Add sugar. If made ahead, chill airtight up to 1 day; stir
  to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harrow Road Cafe Chocolate Pound Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      3 c  Flour
      3 c  Sugar
      1 c  Cocoa
      3 ts Baking powder
    1/8 ts Salt
      1 c  Butter, melted
  1 1/2 c  Milk
      3 ts Vanilla
      3    Eggs
    1/4 c  Cream, light
 
  Sift all the dry ingredients together. Make a well in center. Add the
  butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time,
  alternating the cream, beat well after each addition. Pour the batter into
  a greased and floured 10-inch tube pan. Bake in a 325 degree (F) oven for 1
  1/4 hours. Cool on a rack and the remove from the pan.
  
  Source: America's Country Bed and Breakfast Inn Cookbook Originally posted
  by: Dale Lovell Posted by: Kim Smith, cooking echo, August 7, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harvest Pumpkin Cake
 Categories: Cakes
   Servings: 12
 
  3 1/2 c  Flour
      1 c  Butter
      2 c  Sugar
      4    Eggs
      2 ts Soda
      2 ts Cinnamon
      1 ts Salt
      1 ts Nutmeg
    1/2 ts Ginger
    1/2 ts Cloves
  1 1/2 c  Pumpkin
  1 1/2 c  Choc. chips
  1 1/2 c  Walnuts (opt)
 
  Preheat oven to 375   cream butter, sugar, and eggs. add spices. add flour
  and pumpkin. Stir in Choc. Chips and nuts. grease BOTTOM of 2 9X5 loaf
  pans. bake at 375 for 65-75 min., or until toothpick comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harvey Wallbanger Cake
 Categories: Cakes
   Servings:  6
 
      1 pk Orange Cake Mix
      2 oz Galliano
      1 pk Instant Vanilla Pudding
      2 oz Vodka
    1/2 c  Oil
      4 oz Orange Juice
      4    Eggs
           FROSTING:
      1 c  Confectioners sugar
      2 tb Galliano
      1 tb Orange Juice
      2 tb Vodka
 
  Preheat oven to 350 degrees.  Grease a large (9x11) cake pan.
  
  Add ingredients as called for, blend in first addition of liquid on number
  2 speed until just dampened, then turn dial to number 6 and beat for 5
  minutes.  Pour batter into pan and bake for about 25-30 minutes. Bake until
  top of cake is no longer moist.
  
  Drizzle frosting over cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harvey Walbanger Cake
 Categories: Cakes, Alcohol
   Servings:  8
 
      1 pk Orange cake mix
      1 pk Inst. Vanilla Pudding Mix
    1/2 c  Sugar
    1/2 c  Cooking oil (Crisco)
      4 x  Eggs
    1/4 c  Vodka
    1/4 c  Galliano
    3/4 c  Orange juice

MMMMM------------------------------GLAZE-----------------------------------
      1 c  Powdered sugar
  1 1/2 tb Vodka
  1 1/2 tb Galliano
  1 1/2 tb Orange juice
 
  Mix first 3 ingredients, add eggs, and remaining 3 ingredients. Bake at 350
  degrees for 40 to 45 minutes in a bundt cake pan. For GLAZE: Combine orange
  juice and sugar in sauce pan and heat stirring constantly until sugar is
  dissolved. Remove from heat and add vodka and Galliano. Remove cake from
  pan to serving plate. Prick top and sides and cover with glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Haselnusstorte (Hazelnut Torte)
 Categories: Cakes
   Servings:  8
 
      5    Eggs; Large, Separated
    3/4 c  Sugar
      6 tb ;Water
  1 3/4 c  Cake Flour; Sifted
      1 ts Baking Powder
  1 1/2 c  Hazelnuts (Filberts);Ground*
      1 ts Vanilla Extract
      2 tb Confectioners' Sugar
      1 c  Cream; Heavy, Whipped
           Fresh Strawberries,If Desire
 
  Beat the egg yolks and sugar until very light, about 5 minutes.  Slowly add
  the water.  Sift the flour and baking powder together.  Mix with 1 cup of
  nuts.  Fold the flour mixture into the egg yolks.  Beat the egg whites
  until soft peaks form.  Gently fold the beaten whites into the batter. Pour
  into a greased and floured 10-inch springform pan.  Bake at 375 degrees F
  for 30 minutes or until cake is done.  Cool cake on a wire rack. When
  completely cooled, split the cake into 2 layers.  Fold the vanilla,
  confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream.
  Spread whipped cream between the 2 cake layers and on top of the cake.
  Chill until serving time.  Garnish with fresh strawberries, if desired.
  
  *  Hazelnuts are available at most stores under the name of Filberts. They
  should be blanched.  To blanch, boil the nuts for 5 minutes and when they
  are cool enough to handle, remove the skins.  To grind, place about 1/4 cup
  at a time in a blender, or chop as finely as you can with a sharp knife.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hawaiian Cake
 Categories: Cakes
   Servings: 15
 
      1 pk Yellow Cake Mix
      1 pk Instant Vanilla Pudding
      1 c  Cold Milk
      1 pk Cream Cheese, Softened
      1 pk Cool Whip, Thawed
      1 cn Crushed Pineapple (Drained)
    1/2 c  Chopped Nuts (Optional)
      1 cn Marachino Cherries, Chopped
    1/2 c  Flaked Coconut
 
  Prepare cake mix according to the directions on the box.  Pour batter into
  greased 15"x 10" pan.  Bake at 350F for 15-20 minutes.  Let it get cold in
  pan.  Blend pudding mix with milk.  Beat cream cheese into pudding mix
  until smooth.  Then stirring by hand, fold in thawed cool whip.  Spread
  pudding on top of cake.  Top with crushed pineapples (20 oz. can). Sprinkle
  with nuts, then cherries (small jar of cherries cut into small pieces), and
  last with coconut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hawaiian Wedding Cake
 Categories: Cakes
   Servings: 12
 
      1    Any flavor cake mix
      1 pk Instant vanilla pudding
  1 1/3 c  Syrup drained from fruit
    1/2 c  Coconut
      1    9 oz container Cool Whip
      1    8 oz pkg cream cheese
      1 cn Fruit cocktail in syrup
      1 cn Crushed pineapple in syrup
           (both 20 oz each)
    1/2 c  Chopped walnuts
 
  Make cake mix (flavor of your choice) as directed on package. Bake on a
  cookie sheet for 20 minutes. Cool.
  
  Combine pudding, softened cream cheese, and the juice (syrup) drained from
  the fruit equivalent to 1 1/3 cups. Beat together at medium speed well, and
  spread ontop of cake.
  
  Combine fruit cocktail and pineapple and sprinkle ontop of pudding mixture.
  Then, sprinkle nuts and coconut ontop of fruit. Top with cool whip, and
  finish with additional sprinkles of coconut and nuts.
  
  (Note, you can vary the fruit and the pudding flavors, as you wish)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heath Bar Brunch Cake
 Categories: Cakes
   Servings: 16
 
    1/2 c  Butter
  1 1/2 c  Light brown sugar, packed
    1/2 c  Sugar
      2 c  Flour, sifted
    1/4 ts Salt
      1 c  Buttermilk
      1 ts Baking soda
    1/8 ts Salt
      1    Egg, slightly beaten
      1 ts Vanilla
      2    1-1/8oz Heath Bars, finely
           - crushed  (chilled)
    3/4 c  Pecans, finely chopped
      6    1-1/8oz Heath Bars, finely
           - crushed (chilled)
 
  Preheat oven to 350~F. Cream butter and gradually add the light brown sugar
  and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this
  mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and
  vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped
  Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup
  reserved topping, then with the pecans. Top with additional 6 crushed Heath
  bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or
  with coffee ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heath Bar Cake (Plain Jane)
 Categories: Cakes, Chocolate
   Servings:  9
 
      2 c  Flour
      1 c  Brown sugar
    1/2 c  Sugar
    1/2 c  Butter
  1 1/4 c  Nuts, chopped
      1 c  Chocolate chips
      9    Heath Bars
      1 ts Baking soda
      1 c  Buttermilk
      1    Egg
      1 ts Vanilla
 
  Calories     per serving:             Number of Servings:   9 Fat grams per
  serving:              Approx. Cook Time: 0:35 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 350.  Mix flour and sugars in a large bowl.  Cut in butter
  until as fine as cornmeal.  Set aside 1/2 of mixture for topping.
  
  Coarsely chop 7 Heath Bars.  Add them to remaining flour mixture, along
  with 1 cup chopped nuts, and chocolate chips.  Add baking soda to
  buttermilk and stir into mixture.  Add egg and vanilla, stirring well.
  
  Pour mixture into a prepared, greased and floured 9" x 13" pan. Coarsely
  chop remaining 2 Heath Bars.  Add to reserved crumb mixture along with
  remaining chopped nuts.  Sprinkle over batter.
  
  Bake at 350 degrees for 35 minutes.  Cool before serving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heath Bar Cake
 Categories: Cakes
   Servings:  8
 
      1 c  Packed light brown sugar
    1/2 c  Sugar
    1/2 c  Unsalted butter
      1    Egg, beaten
      1 c  Buttermilk
      1 ts Pure vanilla extract
      2 c  Sifted all-purpose flour
      1 ts Baking soda
      8    Heath Bars, frozen and
           -chopped
    1/2 c  Chopped pecans
 
  Grease and flour a 10-inch cake pan.  In a mixing bowl, cream the sugars
  and butter.  When well mixed, beat in the egg and slowly add the
  buttermilk.  Beat in the vanilla, flour, and baking soda.  Pour into the
  prepared pan.  Sprinkle the candy and nuts over the top.
  
  Bake in a preheated 350-degree oven for 45 minutes, or until a cake tester
  inserted in the center comes out clean.  Cool on a wire rack.
  
  Makes 8 servings.
  
  Nutrient Values per Serving: 542 Calories, 18 g Fat, 8 g Saturated Fat, 5 g
  Protein, 63 g Carbohydrate, 68 mg Cholesterol, 154 mg Sodium.
  
  [THE WASHINGTON POST; November 28, 1990; Dean Fearing; "Dean Fearing's
  Southwest Cuisine"]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heavenly Chocolate Cheesecake
 Categories: Cakes, Desserts
   Servings: 10
 
      2 c  Vanilla Wafers, Fine Crush
    1/2 c  Butter, Melted
     12 oz Milk Chocolate Chips
      1 ea Env. Unflavored Gelatin
    1/2 c  Sour Cream
    1/2 c  Heavy Cream, Whipped
      1 c  Ground Toasted Almonds
    1/2 c  Sugar
    1/2 c  Milk
     16 oz Cream Cheese, Softened
    1/2 ts Almond Extract
      1 x  Garnishes *
 
  *   Garnishes to include whipped cream and chocolate shavings (optional).
  In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
  well.  Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
  inches up the sides.  Set aside. Melt over hot (not boiling) water milk
  chocolate chips; stir until smooth. Set aside. Pour milk into small
  saucepan; sprinkle gelatin on top.  Set aside for 1 minute. Cook over low
  heat, stirring constantly until gelatin dissolves. Set aside. In large
  bowl, combine cream cheese, sour cream, and melted chocolate chips; beat
  until fluffy.  Beat in gelatin mixture and almond extract. Fold in whipped
  cream.  Pour into prepared pan.  Chill until firm (about 3 hours). Run
  knife around edge of cake to separate from pan; remove rim. Garnish with
  whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heirloom Spice Cake
 Categories: Cakes
   Servings: 16
 
      2 c  Sifted Unbleached Flour
      1 ts Baking Soda
    1/2 ts Salt
      1 ts Ground Cinnamon
    1/2 ts Ground Nutmeg
    1/4 ts Ground Cloves
      1 c  Butter Or Regular Margarine
      1 c  Sugar
      1 lg Egg
      1 c  Sour Milk
      1 c  Chopped Walnuts
      1 c  Raisins
           Sifted Confectioners Sugar
 
  Sift the flour, baking soda, salt and spices together and set aside.
  
  Cream the butter and sugar together in a large mixing bowl until light and
  fluffy using an electric mixer set at medium speed.  Beat in the egg.
  
  Add the dry ingredients alternately with the sour milk, beating well after
  each addition, using an electric mixer set at low speed.  stir in the
  walnuts and raisins.  Pour the batter into a 13 X 9 X 2-inch baking pan.
  
  Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
  tests done.  Sprinkle with sifted confectioners sugar.
  
  NOTE:
  
  To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
  milk to make 1 cup.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1979
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Applesauce Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Sugar
  1 1/2 c  Shortening
      1 c  Herman
  1 1/2 c  Applesauce
  1 3/4 c  All-purpose White flour
    3/4 ts Cinnamon
    1/2 ts Allspice
    1/2 ts Cloves
    1/2 ts Baking Soda
  1 1/2 ts Salt
      1 ts Baking Powder
      1 c  Walnuts, broken
      1 c  Raisins
    3/4 ts Rum flavoring (optional)
      2    Eggs
 
  Cream together sugar and shortening.  Add eggs and mix well. Add Herman and
  applesauce.  Beat on high for 2 minutes.
  
  Sift together flour, cinnamon, allspice, cloves, baking soda salt and
  baking powder.  Add to first mixture and beat well.
  
  Stir in walnuts, raisins and rum flavoring.
  
  Pour into well-greased and floured tube pan.
  
  Bake in 350 deg. oven for 1 hour and 15 minutes.
  
  FROM:    LEE SACK   (JDBF28B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Coffee Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Flour
    1/2 c  Sugar
           T tsp. Baking Powder
    1/4 ts Each Salt and Baking Powder
      1 c  Herman starter
    1/3 c  Oil
      1    Egg
    1/2 c  Raisins
    1/4 c  Chopped Nuts
 
  Topping (recipe follows)
  
  In large bowl, mix flour, sugar, baking powder, salt, and baking soda.  Add
  starter, oil, egg, raisins and nuts; stir to mix well.
  
  Spread in greased and floured 8" or 9" square pan; sprinkle with topping.
  
  Bake in preheated 350 deg. oven, 30 to 35 mins., or until browned and pick
  inserted in center comes out clean.  Cool slightly in pan on rack; cut into
  squares.  Best served warm. Note:  The original coffee cake recipe was
  doubled and baked in a 13 x 9 x 2 inch pan about 45 mins.
  
  TOPPING:  In a small bowl, mix 1/2 C. packed brown sugar,m 1-1/2 tsp. each
  flour, cinnamon and granulated sugar.  Cut in 2 Tbs. butter (or margarine),
  at room temperature, until crumbly.
  
  FROM:    LEE SACK   (JDBF28B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Plantation Ginger Cake
 Categories: Cakes
   Servings:  1
 
      1 lb Canned Sliced Pear Sauce*
      1 pk Gingerbread Mix
    1/2 c  Herman
    1/2 c  Water
    1/4 c  Pear Juice
 
  *We weren't quite sure what sliced pear sauce would be, so we just used
  sliced pears instead. It still tasted good.
  
  Drain pears. Reserve syrup. Butter an 8" x 8" x 2" baking pan generously.
  Arrange pear slices in circle around pan bottom and pour 1/4 C. pear juice
  over the pear sections.
  
  Empty mix into bowl and add Herman, water and juice and beat vigorously
  with form or spoon till well-blended.
  
  Spoon batter over pear sections, carefully, and bake 35 to 40 mins. or
  until done at 350 deg.
  
  Do not overbake! Cool on rack for 10 minutes; run knife blade around cake
  edge to loosen and invert cake over plate. Serve warm with whipped cream
  and lemon sauce (recipe to follow).
  
  LEMON PUDDING SAUCE: 1 sm. pkg. Lemon Pudding & Pie filling (not Instant);
  reserved pear juice, measured; and 2 Tbs. Butter
  
  Mix ingredients according to package except use 1/4 C. less sugar to
  prepare the mix.  Cook pudding according to directions; add butter and cool
  slightly. Thin with rest of pear juice.
  
  FROM: Karen Cozatt, Courtesy of LEE SACK (JDBF28B).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hershey Bar Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
      8    Plain Hershey bars
 15 1/2 oz Hershey syrup
      2 c  Sugar
      2    Sticks oleo
      4    Eggs
  3 1/2 c  Flour
      1 c  Buttermilk
    1/2 ts Soda
      1 c  Chopped pecans
      1 ts Vanilla
 
  Melt bars and syrup together. Cream butter and sugar. Add eggs one at a
  time. Beat well. Add cooled chocolate and mix well. Add flour and
  buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4
  hours at 350. CHOW DOWN!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hershey Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
     10 oz Plain Hershey bars
    1/2 ts Soda
      1 c  Margarine or butter
      1 c  Buttermilk
      2 c  Sugar
      5    1/2 oz can Hershey Chocolate
           -Syrup
      4    Eggs
      2 ts Vanilla
  2 1/2 c  Flour
  2 1/2 c  Chopped nuts
    1/4 ts Salt
 
  Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted
  Hershey bars. Add eggs, one at a time, beating well after each addition.
  Sift together flour, salt, and soda and add alternately with buttermilk.
  Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan
  at 325 degrees for 1 1/2 hours.
  
  Recipe by: Mrs. Frank Duke Found in: River Road Recipes II Shared by: Scott
  Ward
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hershey Light Chocolate Cake
 Categories: Chocolate, Cakes
   Servings: 12
 
  1 1/4 c  Flour
    1/3 c  Hershey's Cocoa
      1 ts Baking Soda
      6 tb Extra Light Corn Oil Spread
      1 c  Sugar
      1 c  Skim Milk
      1 tb White Vinegar
    1/2 ts Vanilla Extract
 
  Heat oven to 350F.  Spray two 8 inch round pans with cooking spray.  In
  bowl, stir flour, cocoa and baking soda.  In saucepan, melt corn oil
  spread, stir in sugar.  Remove from heat.  Add milk, vinegar and vanilla to
  mixture in sauce pan, stir.  Add dry ingredients, wisk until well blended.
  Pour evenly into pans.  Bake 20 minutes or until wooden pick inserted comes
  out clean.  Cool.  Fill and frost top.  Refrigerate. Light Cocoa Frosting:
  In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2
  cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on
  high speed of mixer about 4 minutes or until soft peaks form.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hershey's Light Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
  1 1/4 c  Flour
      1 ts Baking soda
      1 c  Sugar
      1 tb White vinegar
    1/3 c  Hershey's cocoa
      6 tb Extra light corn oil spread
      1 c  Skim milk
    1/2 ts Vanilla extract
 
  Calories     per serving: 160 Fat grams per serving: 4 Approx. Cook Time:
  Cholesterol  per serving: 0 Heat oven to 350 degrees. Spray two 8 inch
  round pans with cooking spray. In bowl, stir flour, cocoa and baking soda.
  In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add
  milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry
  ingredients, wisk until well blended. Pour evenly into pans. Bake 20
  minutes or until wooden pick inserted comes out clean. Cool. Fill and frost
  top. Refrigerate. ==============Light CoCoa Frosting============= In small
  mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold
  skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on
  high speed of mixer about 4 minutes or until soft peaks form.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hershey's Fudge Cake
 Categories: Cakes
   Servings:  1
 
  1 3/4 c  Unbleached Flour, Unsifted
      1 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Salt
    1/2 c  Vegetable Shortening Or
           Vegetable Oil
  1 1/2 c  Sugar
      2 lg Eggs
      1 ts Vanilla Extract
    2/3 c  Cocoa (Less if using Dutch
           Process)
    1/4 c  PLUS 2 to 3 Tbls Hot Water
      1 c  Milk Mixed With 1 Tbls
           Water (To Make Sour Milk)
 
  This has been one of the most popular cakes Hershey has ever introduced. I
  have made it since the 1950's so I would consider it a classic. Grease the
  bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the
  oven to 350 degrees F.
  
  Combine the flour, baking powder, baking soda, and salt, blending well, and
  set aside.  Cream the shortening and sugar, with an electric mixer set on
  high, and beat in the eggs and vanilla extract and continue beating until
  light and fluffy.  Blend the cocoa into the hot water to make a smooth
  paste.  Gradually add the cocoa mixture to the creamed mixture, stirring to
  blend well.  Add the flour mixture alternately with the milk to the creamed
  mixture, beating well after each addition. Pour the batter into the
  prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until
  the tops spring back when lightly pressed. Cool on racks for 10 minutes and
  remove from the pans to cool completely.  Frost with Chocolate-Buttercream
  Frosting (Next Recipe).
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hi-Protein Applesauce Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Butter or marge
  1 1/2 c  Brown sugar
      3 x  Eggs
      1 c  Flour,white
      1 c  Flour,wholewheat
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
    1/2 ts Nutmeg
    1/2 ts Cloves
  1 1/2 c  Applesauce
      1 c  Prepared earthworms
    1/2 c  Chopped nuts
    1/2 c  Raisins
 
  Directions: Prepare worms as in previous recipe. Cream butter and sugar,
  add eggs. Sift together the dry ingredients and add to egg mixture. Add
  applesauce,earthworms, raisins, nuts and mix well. Pour into a well-greased
  10-inch tube pan.  Bake at 325 degrees for 50 minutes. Printed in Issue #13
  Harrowsmith magazine, ca. 1978
                Liz Parkinson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hickory Nut Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Butter or shortening
  1 1/2 c  Sugar
      1 ts Vanilla
      2 c  Cake flour; sifted
      2 ts Baking powder
    1/4 ts Salt
    3/4 c  Milk
      1 c  Hickory nuts; finely choppe
           -
      4    Egg whites, stiffly beaten
 
  Cream butter, sugar and vanilla together until fluffy. Sift flour, baking
  powder and salt together. Add milk alternately with flour to creamed
  mixture. Beat until smooth. Fold in nuts and beaten egg whites. Pour into 2
  greased 8" square baking pans. Bake @ 350 degrees 35 minutes. Cool. Just
  before serving, put layers together with and frost with unsweetened whipped
  cream; sprinkle with nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hidden-Frosting Carrot Zucchini Cake
 Categories: Cakes
   Servings:  4
 
      6 oz Cream cheese, softened
    2/3 c  Sugar
      3    Eggs
  1 1/3 c  Packaged biscuit mix
      2 ts Pumpkin pie spice
    1/2 c  Carrot; shredded
    1/2 c  Zucchini; shredded
    1/4 c  Cooking oil
      1 ts Vanilla
           Powdered sugar
 
  Grease and lightly flour a 8 x 8 x 2" baking pan; set aside. For filling,
  in a small mixer bowl, combine cream cheese and 1/3 cup of the sugar. Beat
  with electric mixer on medium speed until fluffy. Add 1 egg and beat
  mixture until smooth; set aside. In a large mixer bowl, stir together
  biscuit mix, 1/3 cup sugar and spice. Add carrot, zucchini, oil, 2 eggs and
  vanilla. Beat on low speed for 30 seconds. Beat on medium speed for 2
  minutes. Pour half the batter into prepared pan. Spoon filling atop. Spoon
  remaining batter over filling. Bake in a 350 degree oven for 35 to 40
  minutes or until done. Cool on wire rack. To serve, sift powdered sugar
  over cake, if desired. Cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ho Ho Cake
 Categories: Cakes, Entertain
   Servings: 15
 
      2 tb Cornstarch
      1 c  Milk
      1 pk Chocolate cake mix
      1 c  Sugar
    1/2 c  Shortening
    1/2 c  Butter, softened
      1 ts Vanilla
    1/2 c  Plus 2 T melted butter
      6 tb Baking cocoa
      3 c  Confectioner's sugar
      1    Egg
  2 1/2 tb Hot water
      1 ts Vanilla
 
  1.  Combine the milk and cornstarch in a saucepan, and cook over medium
  heat until thickened, stirring constantly. Set aside and let cool at room
  temperature.
  
  2.  Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake.
  
  3.  Cream sugar, shortening, and butter in a mixing bowl until light and
  fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let
  cool completely!
  
  4.  Combine melted butter and cocoa in a bowl; mix well. Add confectioners
  sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake.
  Chill in refrigerator until set.
  
  Calories per serving:  601
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Holiday Cheddar Date Cake
 Categories: Cakes, Cheese
   Servings: 20
 
    3/4 c  Butter, Room Temperature
  1 1/2 c  Light Brown Sugar, Packed
      4 lg Eggs
      1 c  Cheddar, Sharp, Shredded
  3 1/2 c  Unbleached Flour
    1/2 ts Baking Soda
      1 ts Salt
      1 ts Cinnamon, Ground
    1/4 ts Cloves, Ground
     16 oz Dates, Pitted,Finely Chopped
      2 c  Pecans, Chopped
      4 oz Candied Cherries, Halved
      2 c  Raisins, Golden
      1 c  Milk

MMMMM---------------------------DECORATIONS--------------------------------
      4    Candied Pineapple Slices
     12    Almonds, Whole Blanched
 
  *  You can make a decorative design on the top of the cake by quartering
  the candied Pineapple Slices and using the whole almonds, if desired.
  ~-------------------------------------------------------------------------
  Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan;
  set aside.  In a large bowl, beat the butter and brown sugar with an
  electric mixer on medium, until well blended.  Add the eggs, one at a time,
  beating well after each addition.  Beat in the cheddar cheese.  Sift the
  flour, baking soda, salt, cinnamon and cloves into a medium bowl.  In
  another medium bowl, combine the dates, pecans, cherries and raisins.  Add
  2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.
  Alternately beat the remaining flour mixture and milk into the butter
  mixture until well blended.  Stir in the floured fruit mixture by hand
  until distributed throughout the batter.  Turn into the prepared pan. Bake
  for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the
  side of the pan and the top springs back when lightly pressed. Cool for 15
  minutes in the pan on a wire rack then remove from the pan. Cool completely
  on the wire rack.  When cool, store in a container with a tight lid for up
  to 6 weeks.  To serve, cut into thin slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Holiday Fruitcake with Louisiana Pecans
 Categories: Cakes
   Servings:  1
 
      1 lb Dark Raisins
      1 lb Light Raisins
      2 lb Currants
      1 lb Citron
      2 lb Louisiana Pecans
  4 1/2 c  All-Purpose Flour
      2 ts Nutmeg
      1 ts Mace
      1 ts Cinnamon
      1 lb Butter
      1 lb Brown Sugar
     12    Eggs
      6 oz Orange Marmalade
    1/2 c  Honey
    1/2 c  Sherry

MMMMM-----------------------------GARNISH----------------------------------
           Candied Cherry Halves
           Pecan Halves
 
  Combine raisins and currents with citron and nuts.  Sift flour with spices
  and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.
  Cream butter until soft and smooth, blend in sugar throughly, and add eggs
  one at a time, beating well after each egg is added. Add marmalade, beat.
  Add remaining flour mixture alternately with honey and sherry mixing well
  after each addition.  Stir in floured fruits and nuts, and mix well until
  distributed through the batter. Pack into loaf tins lined with 2
  thicknesses of waxed paper, top with candied cherries and whole pecans
  halfs and bake at 250F for 2-1/2 to 3 hours, depending on size of pan.
  Cakes are done when they pull away from sides of pan and are firm to the
  touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place
  are at their best after 2 or 3 weeks of aging. Louisiana Conservationist -
  November/December 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Holiday Ice Cream Cake
 Categories: Cakes, Ice cream, Entertain, Chocolate
   Servings: 16
 
      8 oz Semisweet chocolate,
           -coarsely chopped
    3/4 c  Whipping cream
      2 tb Corn syrup
      3    Containers (each 1 quart)
           -ice cream
      9    Candy bars (50g)
     16    Chocolate sandwich cookies
           -(oreo)
    1/4 c  Slivered almonds, toasted
 
  Three shades of ice cream give a dramatic effect n a luscious and easy to
  make dessert that's great for kids of all ages. WE used
  chocolate,strawberry and vanilla, but why not choose your own favorite
  flavors? Add a variety of crispy, caramel, chocolate and peanut butter
  flavored candy bars.
  
  In top of double boiler over hot, not boiling, water, melt chocolate,cream
  and corn syrup, whicking until smooth; let cool. Let ice cream soften at
  room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle
  with waxed paper and place in 11 inch springform pan. Chop candy bars and
  cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of
  the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat
  layers. Spread third container of ice cream on top; drizzle with remaining
  sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be
  removed from pan, wrapped well and frozen for up to one month.) Let soften
  in refrigerator for 30 minutes before serving. Makes 16-20 servings.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Cake
 Categories: Cakes
   Servings:  1
 
      6    Eggs
  1 1/3 c  Honey
      4 c  Flour, sifted
  2 1/2 ts Baking powder
    1/2 ts Baking soda
      1 ts Cardamom; or to taste - gro
           -nd
  1 2/3 c  Milk
      1 c  Butter, melted
 
  Beat the eggs and honey for several minutes, until well blended. Sift
  together the flour, baking powder, soda and cardamom. Add to the egg
  mixture. Add the milk and butter. Mix thoroughly. Pour the batter into a
  buttered angel food cake pan. Bake @ 325 degrees for 1 hour or until cake
  tests done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Honey (Buckwheat honey is
           -best)
    1/2 c  Of butter
      1 c  Brown sugar
      4    Eggs separated
      3 c  Sifted flour
      2 ts Baking soda
    1/2 ts Baking powder
      1 ts Cinnamon
    1/4 ts Salt
      1 c  Sour cream
      1 c  Chopped walnuts (optional)
 
  Bring the honey to a boil and cool. Cream the butter and sugar, add the egg
  yolks, one at a time. Beat until fluffy, then beat in the honey.
  
  Sift flour with dry ingredients, add in alternately with sour cream, and
  stir in nuts.
  
  Beat egg whites until stiff and fold into batter. Bake in a tube pan (or a
  cookie sheet) at 325F (163C) until done, about 50-55 minutes. Lower heat
  to 300F (150C) in final stages of baking to prevent honey from burning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Cake
 Categories: Cakes, 1941
   Servings:  6
 
    1/2 c  Shortening
      1 c  Strained honey
    1/2 ts Salt
      1    Egg, beaten
    1/2 c  Sour milk
      2 c  Flour
      1 ts Baking soda
    1/2 ts Cinnamon
 
  Cream shortening.  Add honey and egg.  Sift flour, measure, and sift with
  baking soda, salt, and cinnamon.  Add alternately with milk to first
  mixture.  Mix thoroughly.  Pour into shallow, well-oiled pan. Bake in
  moderate oven (375 F) 50 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Chocolate Cake
 Categories: Chocolate, Cakes
   Servings:  1
 
  2 1/2 c  Sifted Flour
      1 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Salt
    1/2 c  Shortening
    1/2 c  Sugar
    3/4 c  Honey
      1    Egg, Separated
      2 oz Chocolate, Melted
    1/4 c  Water
    1/2 c  Sour Milk
      1 ts Vanilla
 
  Sift flour, baking powder, soda and salt together. Cream shortening with
  sugar and honey until fluffy. Add 1/2 cup dry ingredients and blend. Add
  beaten yolk and chocolate; beat thoroughly. Add dry ingredients and liquids
  alternately in small amounts, blending after each addition. Fold in stiffly
  beaten egg white. Bake in greased pan in moderate oven 350F for 40 to 50
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey-Lemon Cake
 Categories: Cakes
   Servings:  8
 
      1 pk Lemon cake mix(18 1/2oz)
      1 c  Medium white wine
    1/2 c  Sugar
    1/4 c  Honey
      3    Cinnamon sticks,3"
      3    Whole cloves
      1 c  Chilled whipping cream
      2 tb Honey
    1/2 c  Unflavored yogurt
           Diced roasted almonds
 
  Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.
  
  While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon sticks
  and cloves to boiling in 1 1/2-quart saucepan, stirring constantly; reduce
  heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.
  
  Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks
  and cloves from syrup. Pour syrup slowly over cake in pan; cool.
  
  Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff.
  Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt
  topping. Garnish with almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hopeless Twinkles (Hostess Twinkies)
 Categories: Cakes, Pitzer
   Servings:  6
 
    1/2 c  Margarine
    1/2 c  Crisco
      1 c  Sugar
    3/4 c  Evaporated milk
      1 tb Vanilla

MMMMM-------------------------------CAKE------------------------------------
      3 lg Eggs
  3 1/2 ts Baking powder
  1 1/2 ts Vanilla
      2 c  Flour
      1 c  Milk
    1/2 c  Butter
  1 1/2 c  Plus 1/2 cup Sugar
           Sugar
      1 ts Salt
 
  FILLING:
  
  Mix together and bake in 13 x 9 pan cut cake into sections and layer with
  cake, filling and more cake.
  
  From:  Donahue Show with Gloria Pitzer Reposted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hopeless Twinkles
 Categories: Cakes
   Servings: 24
 
MMMMM---------------------------THE FILLING--------------------------------
    1/2 c  Butter or margarine
    3/4 c  Pet or Carnation evap.
           - milk
    1/2 c  Crisco
      1 c  Sugar, granulated
      1 tb Vanilla

MMMMM-----------------------------THE CAKE----------------------------------
      3    Eggs, large
  1 1/2 ts Vanilla
      1 c  Milk, whole
    1/2 c  Butter
  1 1/2 c  Sugar
      1 ts Salt
  3 1/2 ts Baking powder
      2 c  Flour, all-purpose
 
  The Filling:
  
  Cream the butter 5 minutes, medium speed. Add Crisco a little at a time.
  Cream another 3 or 4 minutes. Add the sugar a little at a time while
  continuing to beat. Then add the milk, mixed first with the vanilla,
  beating and scraping the sides and bottom of the bowl frequently. The
  longer you beat this the better it becomes.
  
  The Cake:
  
  Preheat oven to 350. Grease two 8-inch-square cake pans or baking dishes,
  or use a 13x9x2-inch pan. Beat 1 minute after each addition. Pour batter
  into prepared pans. Bake at 350 for 30-35 minutes (40-45 minutes for an
  oblong pan) or until you can insert a toothpick and it comes out clean.
  Cool the cake in pan on a rack. It's best to use the cake for Twinkles when
  it is slightly frozen - about 30 minutes in the freezer. Then cut them into
  1-1/2 by 3-1/2 inch bars. Put bottom side of each bar up on waxed paper.
  Spread half of the bars with the filling and put together with an unfrosted
  bar, sandwich style. Refrigerates up to 2 weeks, freezes up to 1 year.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Fudge Sundae Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      1 c  Flour
      2 tb Cocoa
    1/4 ts Salt
      2 tb Salad Oil
      1 c  Chopped Nuts
  1 3/4 c  Hottest Tap Water
    3/4 c  Sugar
      2 ts Baking Powder
    1/2 c  Milk
      1 ts Vanilla
      1 c  Brown Sugar
           Ice Cream
 
  Heat oven to 350F.  In an ungreased square pan, 9" X 9" X 2", stir
  together flour, sugar, cocoa, baking powder and salt.  Mix in milk, oil and
  vanilla with fork until smooth.  Stir in nuts.  Spread evenly in pan.
  Sprinkle with brown sugar and 1/4 cup cocoa.  Pour hot water over batter.
  Bake for 40 minutes.  Let stand for 15 minutes.  Spoon into dessert dishes
  or cut into squares.  Invert each square onto dessert plate.  Top with ice
  cream and spoon sauce over each square.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Fudge Pudding Cake
 Categories: Cakes
   Servings:  8
 
    3/4 c  Sugar; granulated
      1 c  All-purpose flour
      3 ts Cocoa
      2 ts Baking powder
    1/4 ts Salt
    1/2 c  Milk
    1/3 c  Butter or margarine; melted
  1 1/2 ts Vanilla extract
    1/2 c  Granulated sugar
  1 1/2 c  Light brown sugar; packed
      4 ts Cocoa
  1 1/4 c  Water; hot
           Whipped topping
 
  Heat oven to 350 degrees. In medium bowl, combine 3/4 cup granulated sugar,
  flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter
  and vanilla. Beat until smooth. Pour batter into a 8 or 9" square baking
  pan. In small bowl, combine 1/2 cup granulated sugar, 1 1/2 cups brown
  sugar and 4 tbsp cocoa. Sprinkle mixture, evenly, over the batter. Pour the
  hot water over top; do not stir. Bake 35 to 40 minutes in a 350 degree oven
  or until center is almost set. Let stand 15 minutes. Spoon into dessert
  dishes, spooning sauce from bottom of pan over top. Garnish with whipped
  topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Fudge Pudding Cake
 Categories: Cakes
   Servings:  8
 
  1 1/4 c  Sugar, divided
      1 c  All-purpose flour
      7 ts Hershey cocoa, divided
      2 ts Baking powder
    1/4 ts Salt
    1/2 c  Milk
    1/3 c  Butter, melted
  1 1/2 ts Vanilla
    1/2 c  Light brown sugar; packed
  1 1/4 c  Hot water
 
  Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 cup sugar,
  flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter
  and vanilla; beat until smooth. Pour batter into square pan, 8 x 8 x 2" or
  9 x 9 x 2". In small bowl, combine remaining 1/2 cup sugar, brown sugar and
  remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water
  over top; do not stir. Bake 40 minutes or until center is almost set. Let
  stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of
  pan over top. Garnish as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Fudge Pudding (Cake) with Sauce.
 Categories: Desserts, Cakes, Chocolate
   Servings:  4
 
      1 c  Flour
    1/3 c  Cocoa
    3/4 c  Sugar
      2 ts Baking Powder
    1/2 ts Salt
    1/4 c  Shortening
      1    Egg
    2/3 c  Milk
           *Sauce*
    3/4 c  Sugar
      3 tb Cocoa
      2 tb Water
      2 c  HOT water
 
  Servings:  4
  
  Preheat to 350F
  
  Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til
  flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter
  slowly. Bake for 40 min. Serve with milk or cream (while warm)
  
  h.peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hummingbird Cake
 Categories: Cakes
   Servings:  6
 
      3 c  All-purpose flour
      2 c  Sugar
      1 ts Salt
      2    Tsps. cinnamon
      3    Eggs, beaten
  1 1/2 c  Oil
  3 1/2    Tsps. vanilla extract
      8 oz Can crushed pineapple,with
           -juice
      2 c  Pecans, chopped
      2 c  Bananas, chopped
      2    (8 oz) packages cream cheese
      1 c  Butter, softened
      2    (16 oz.) packages powdered
           -sugar
      2    Tsps. vanilla extract
 
  Preheat oven to 350*. Combine first 4 ingredients in a large mixing bowl;
  add eggs and oil, stirring until dry ingredients are moistened. Do not
  beat. Blend in 1 1/2 tsps. vanilla extract, pineapple,bananas and one cup
  pecans. Bake for 25-30 minutes or until cake is done. Remove from pans and
  cool completely. Prepare cream cheese frosting by combining cream cheese
  and butter; cream until smooth. Add powdered sugar, beating until light and
  fluffy. Stir in remaining vanilla. Spread frosting between layers and on
  top and sides. Spinkle with remaining pecans.
  
  Source: The Daily Advertiser's 26 th Annual Cookbook Posted by Cindy
  Vincent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hummingbird Cake
 Categories: Cakes
   Servings:  6
 
      3 c  Flour
      2 c  Sugar
      1 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
      3    Eggs beaten
      1 c  Veg oil
  1 1/2 ts Vanilla
      8 oz Crushed pineapple, undrained
      1 c  Chopped pecans
      2 c  Chopped banana
           Frosting:
      8 oz Cream cheese, softened
    1/2 c  Butter, softened
     16 oz Powder sugar, sifted
      1 ts Vanilla
    1/2 c  Pecans (9 x 13 pan may
           -need a little more)
 
  Combine first 5 ingredients in large mixing bowl, add eggs and oil stirring
  until dry ingredients are moist.  Do NOT beat.  Stir in vanilla, pineapple,
  pecans and bananas.  Mix will be thick.
  
  Spoon into greased and floured pans and bake at 350 For 3 - 9 in round
  pans, bake 25 to 30 minutes. This is almost too much for a 9 x 13 pan. You
  could use 2 smaller pans or a broiler pan. Bake for 50 to 60 minutes.
  Toothpick will come out clean and will separate from edges of pan. Do not
  overcook.
  
  Frosting: Combine cream cheese and butter, beating until smooth. Add sugar
  and vanilla. Beat until light and fluffy. Spread and sprinkle pecans on
  top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hungarian Cheesecake
 Categories: Cakes, Cheese, Desserts
   Servings: 10
 
MMMMM------------------------------CRUST-----------------------------------
  1 1/2 c  Unbleached Flour; Sifted
      1 ts Baking Powder
      4 tb Sweet Butter; No Margarine
      2    Egg Yolks; Large, *
    1/8 ts Salt
      1 tb Lemon Juice
           Cold Water; **

MMMMM----------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese
      4    Eggs; Large
    1/4 c  Sugar; Granulated
      1 ts Lemon Rind; Grated
      1 c  Sour Cream
      1 c  Crushed Pineapple; Drained
    1/2 c  Raisins
 
  *     Lightly beat the egg yolks. ** Use only as much cold water as needed.
  (3 to 4 TBLS)
  ~-------------------------------------------------------------------------
  Sift together the flour and baking powder, set aside.  Cream the butter in
  a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
  well.  Add the dry mixture, then using your fingers, work the dough into a
  smooth consistency.  Add the cold water as necessary to work the dough.
  Roll the dough out on a flat surface to a thickness of 1/4-inch.  Cut the
  dough to fit the greased bottom of a 9-inch springform pan and place the
  dough in the bottom.  Use the excess to line the sides of the pan.  Chill.
  CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese
  through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until
  well blended. Add the cottage cheese and beat, then stir in the lemon rind
  and the sour cream. Separate the remaining egg, saving the yolk for another
  recipe, and brush the crust with the white.  Combine the pineapple and
  raisins in a bowl, then spread the mixture evenly on the prepared crust.
  Pour the cheese mixture on the top of the fruit mixture.  Bake for 10
  minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
  for about another 35 minutes.  Cool to room temperature, then chill. Serve
  chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hurry Up Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Cake flour; sifted
      1 c  Milk
      1 ts Vanilla
  1 1/4 c  Sugar
  3 1/2 ts Baking powder
    1/4 ts Lemon extract
      1 ts Salt
      3    Egg whites; unbeaten
    1/2 c  Crisco shortening
 
  Sift flour, sugar, baking powder and salt into mixing bowl of electric
  mixer. Add shortening. Add 2/3 cup of the milk and the flavoring. Beat
  until perfectly smooth (about 100 strokes by hand or 2 minutes on medium
  speed with electric mixer). Add unbeaten egg whites and remaining milk.
  Beat until well blended or for same period of time or strokes as given
  above. Pour into 2 greased and floured 8" round cake pans. Bake 25 to 30
  minutes @ 350degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hyde Park Fudge Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
  5 1/3 oz Bitter chocolate (bakery
           -uses Guittard brand)
    2/3 c  Shortening
  2 2/3    Eggs (this is right -- comes
           -from conversion of recipe)*
  1 1/3 c  Water
    3/4 c  Sour milk
  1 1/3 ts Vanilla
      3 c  Flour
  2 3/4 c  Sugar
  1 1/3 ts Baking soda
  1 1/3 ts Salt
           Icing:
    3/4 c  Sugar
      6 tb Evaporated milk
      3 oz Chocolate, unsweetened
  1 1/2 ts Butter
 
  *Whether home cooks throw in that extra 1/3 egg is up to them, but baker
  and Rio Grande store manager Janine Gwaltney believes it makes a
  difference.  "Too much egg and the cake falls in the center," she says.
  
  Grease a Bundt pan.  Dust with fine bread crumbs and chill.
  
  Preheat oven to 350 degrees.  Melt the chocolate with the shortening.
  
  Combine eggs, water, milk, and vanilla.  Blend well.  Mix flour, sugar,
  soda, and salt thoroughly. (If you don't, the flour will clump in the
  batter.) Gradually add dry ingredients to liquid ingredients, blending on
  low speed of mixer until just mixed, scraping bowl well. Pour into pan and
  bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a
  cake rack and glaze with icing.
  
  Icing:  While cake is cooling, heat the sugar in the evaporated milk in the
  top of a double boiler until the sugar is dissolved. (The mixture will not
  feel grainy when rubbed between the fingers.) Melt butter and chocolate
  together.  Combine with chocolate mixture. You may add one to two tsp hot
  water to the icing to enhance the sheen. Pour icing over the cake.
  
  Texas French Bread bakery, Austin, TX
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icebox Cake
 Categories: Desserts, Cakes
   Servings:  1
 
      1 lb Graham crackers
      1 lb English walnuts
      1 lb Marshmallows
      1 lb Dates
    1/2 pt Cream
 
  Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf.
  Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser,
  Atwater Grange, Portage County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icing - Kitchen Kandy
 Categories: Cakes, Spreads, Toppings
   Servings:  1
 
      1 c  Butter
      2 c  Butter Flavored Crisco
      6 c  Powdered Sugar
      2 ts Vanilla
      1 ts Almond Extract
 
  Blend together butter and crisco.  Add powdered sugar and flavoring a
  little at a time until well mixed.  Beat until thoroughly mixed.  Will
  frost 2 9" cakes or one oblong.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Imitation Black Forest
 Categories: Cakes
   Servings:  6
 
      1 ts Almond flavoring
 
  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 til 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: Impossible Chocolate Cheesecake
 Categories: Desserts, Cakes
   Servings:  1
 
MMMMM--------------------DEIDRE ANN PENROD  FGGT98B-------------------------
      2    Cream cheese packages; *
    3/4 c  Sugar
    2/3 c  Bisquick baking mix
      2    Eggs
      2    Semisweet chocolate;**
      2 tb Kahula;***
      1 ts Vanilla extract
    1/2 ts Almond extract

MMMMM------------------------CHOCOLATE TOPPING-----------------------------
      1    Sour cream; 8-oz carton
      1 oz Semisweet chocolate square
      2 tb Sugar
      1 tb Kahula; ***
      1 ts Vanilla extract
 
  * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any
  other coffee-flavored liqueur ~---------------- Mix all ingredients except
  chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl
  often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or
  until puffed with a dry center. Cool 5 minutes; carefully spread chocolate
  topping on top of cheesecake. Chill 3 hours before serving. YIELD: One
  9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small
  saucepan; cook over low heat, stirring constantly, until chocolate melts.
  Remove from heat, and stir in Kahula and vanilla; cool. SOURCE: Southern
  Living Cooking School Cookbook, Fall, 1982 From the cookbook
  
  Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps - The San
  Jose Kid.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Squaw Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Sugar
    3/4 c  Bacon grease
      2 c  Water or milk
      1 c  Raisins
      1 ts Cloves
      1 ts Nutmeg
      1 ts Allspice
    1/2 ts Salt
  3 1/2 c  Flour
      1 ts Baking soda
      2 ts Baking powder
      1 c  Nuts; chopped
 
  Put sugar and bacon grease into a cast iron pot and heat. Stir in water or
  milk, raisins, cloves, nutmeg, allspice and salt. Bring to a boil; allow to
  boil 5 minutes, stirring occasionally. Take pot from stove and allow to
  cool. Sift together flour, baking soda and baking powder. Add this to
  cooled mixture and beat thoroughly. Stir in nuts. Pour batter into buttered
  baking pan. Bake @ 350 degrees for 40 minutes. This squaw cake is to be
  eaten plain or sprinkled with some powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Celebration Cake
 Categories: Cakes, Chocolate
   Servings:  2
 
      1    Frozen family sized pound
           -cake, (16 oz) thawed
      3 tb Orange flavoured liqueur
           -(can subst. orange juice)
     15 oz Carton ricotta
    1/2 c  Mini chocolate chips
      3 tb Candied fruit
 
  Cocoa-Mocha Frosting (recipe follows)
  
  Slice top and end pieces off pound cake to form rectangle.  Slice crosswise
  to form three even layers.  Sprinkle top of each layer with liqueur or
  juice.  Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta
  thru sieve.  Fold in canndied fruit and chocolate chips.  Place bottom
  layer of cake on heavy duty foil. Spread evenly with half of cheese
  mixture. Top with 2 nd layer of cake, top with remaining cheese. Top with
  third layer, wrap tightly with foil, chill for two or three hours until
  well chilled.
  
  Cover top and sides with mocha frosting.  Cover and refrigerate.
  
  Cocoa-mocha Frosting:
  
  1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3
  c European style cocoa 1 1/2 c powdered sugar
  
  In sm mixer bowl, beat butter until creamy.  In sm c, mix coffee powder and
  warm water.  Mix cocoa and powdered sugar, add alternately to butter with
  the coffee mixture.  Beat until smooth and creamy.  Frost top and sides of
  cake.  Makes about 2 c frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Cream Cake
 Categories: Cakes, Cyberealm, Christmas
   Servings: 15
 
    1/2 c  Butter, softened
    1/2 c  Shortening
      2 c  Sugar
      5    Egg yolks
      2 c  Flour
      1 ts Baking soda
      1 c  Buttermilk
      1 ts Vanilla
      1 cn 3 oz coconut
      1 c  Chopped walnuts
      5    Egg whites, stiffly beaten
      8 oz Cream cheese, softened
    1/2 c  Butter, softened
      1 lb Confectioners sugar
      1 ts Vanilla
    1/2 c  Chopped walnuts
 
  1.  Cream 1/2 c butter, shortening, and sugar in a mixing bowl until light
  and fluffy. Add egg yolks; beat well.
  
  2.  Mix flour and baking soda together. Add to batter mixture alternately
  with buttermilk and 1 tsp vanilla, beating well after each addition.
  
  3.  Stir in coconut and 1 cup walnuts. Fold in egg whites.
  
  4.  Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for 25
  minutes, or until layers test done. Cool in pans for several minutes.
  Remove to wire racks to cool completely.
  
  5.  Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add
  confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped
  walnuts.
  
  6.  Spread between layers and over top and side of cooled cake. Chill in
  refrigerator. Cake will be easier to cut if stored in refrigerator for 24
  hours.
  
  Calories per serving:  661
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jam Crunch Cake
 Categories: Cakes
   Servings:  2
 
  3 1/4    To 3 3/4 c all-purpose flour
      1 c  Sugar
  1 1/2 ts Salt
      2 pk Active dry yeast
    3/4 c  Milk
    1/4 c  Water
    1/2 c  Margarine
      3    Eggs
    1/2 c  Chopped pecans or other nuts
    1/4 ts Cinnamon
      1 c  Jam or marmalade
 
  Servings: 2 cakes
  
  Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk,
  water, margarine until warm, gradually add dry ingredients, beat two
  minutes.  Add eggs and 1 1/2 cups flour to make thick batter. Beat 2
  minutes longer. Stir in additional flour to form stiff batter, cover, let
  rise in warm place until double (about one hour.) Mix together pecans, 1/4
  cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn
  into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle
  with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from
  pans. Cool on wire racks. Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jam or Jelly Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Substitute 1 1/2 cups thick jam or jelly for apple sauce in apple sauce
  spice cake.  Complete recipe in manner indicated. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jamaican Chocolate Cake
 Categories: Cakes
   Servings: 12
 
  1 1/2 c  Self-rising flour
  1 1/2 ts Baking powder
      1 ts Mixed Spice
    3/4 c  Margarine, softened
    3/4 c  Superfine sugar
      3    Eggs
      2 tb Unsweetened cocoa powder
      2 tb Hot water
    1/2 c  Granulated sugar
    2/3 c  Water
      2    Cinnamon sticks (2")
    1/4 c  Dark rum
      2 tb Slivered almonds
      6 oz Semisweet chocolate, broken
           -in pieces
           Whipped cream
 
  Preheat oven to 325'F. (165'C.). Generously grease a 5-cup fluted or plain
  tube pan and dust lightly with flour. Sift flour, baking powder and Mixed
  Spice into a bowl. Add margarine, superfine sugar and eggs. Blend cocoa
  powder with hot water and add to flour mixture. Beat well with a wooden
  spoon 2 minutes or 1 minute if using an electric mixer. Turn mixture into
  prepared pan. Bake in preheated oven 1-1/4 hours or until well risen and
  cake begins to shrink from edges of pan. Carefully turn out cake onto a
  wire rack and cool.
  
  Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and
  heat gently, stirring to dissolve sugar. Boil 5 minutes. Remove from heat,
  add rum and discard cinnamon. Place cake on a plate. Spoon syrup over cake
  and let stand 2 hours. Stud top of cake with almonds. Melt chocolate;
  carefully spooon over cake, spreading to give a smooth even coating. Let
  stand several hours. Pipe (with a pastry bag) whipped cream around bottom
  of cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: James Beards Mothers Fruit Cake
 Categories: Cakes
   Servings:  6
 
    125 g  Glace cherries
     90 g  Glace apricot
    250 g  Glace pineapple
    125 g  Mixed peel
    300 g  Raisins
    125 g  Sultanas
    125 g  Currants
    1/3 c  Brandy
     90 g  Pecans
    1/4 c  Flour
     90 g  Butter
    1/2 c  Sugar
    1/2 c  Soft brown sugar
      3 lg Eggs
     45 g  Grated dark chocolate
      1 tb Brandy
    1/2 c  Flour
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      1 pn Ground cloves
    1/2 ts Baking powder
 
  Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a
  bowl. Marinate in brandy 2 days stirring occasionaly. Add nuts and 1/4 cup
  of flour, stir well. Cream butter with two sugars add eggs mixing well
  between each. Add chocolate and brandy. Sift in flour, cinammon, nutmeg,
  cloves, baking powder. Add fruit mix and blend thoroughly. Pour into tin,
  hollow the centre, bake 150degrees 2 1/2 to 3 hours. Paint with brandy and
  store at least two months to mature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Fruitcake with Filling
 Categories: Cakes
   Servings:  8
 
      1 c  Butter,at room temperature
      2 c  Sugar
      4    Eggs
      3 c  Flour
    1/2 ts Salt
      3 ts Baking powder
      1 c  Milk
      1 tb Orange rind,grated
      1 ts Vanilla
      1 ts Allspice
      1 ts Ginger
    1/2 c  Raisins
    1/2 c  Pecans,chopped
      1 tb Flour
  1 1/2 c  Coconut,grated
           Candied cherries (opt)

MMMMM--------------------------FRUIT FILLING-------------------------------
      2 tb Flour
      1    Juice of 3 lemons
      1 c  Sugar
      1 cn Pineapple (20 oz)*
      2    Egg yolks
    1/2 c  Pecans chopped
 
  1. Preheat oven to 350'F.
  2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with
  electric mixer until soft and fluffy. Beat eggs until light and add to
  butter-sugar mixture.
  3. Sift flour, salt, and baking powder together and add alternately to
  batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of
  the batter into 2 of the 3 prepared pans.
  4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour
  over the raisins and nuts to coat, then add to batter and mix well. Spread
  spiced batter into remaining third pan.
  5. Bake layers at 350'F. for 30 minutes, or until cake tests down and sides
  shrink from pan. Invert on wire rack and allow to cool.
  6. When completely cool, spread fruit filling between layers and thinly
  over the top and side of cake, using a flat-bladed knife to spread evenly.
  (Place the fruit/spice layer in the middle when stacking layers.) Cover top
  and side of cake with the coconut. Decorate with red and green candied
  cherries in a wreath design if desired.
  
  *** FRUIT FILLING ***
  * - pineapple should be crushed & drained.
  Combine all ingredients in top half of a double boiler over, not in,
  simmering water and cook, stirring frequently, until mixture thickens. It
  should be quite thick. Remove from heat and allow to cool, stirring
  occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jell-O Poke Cake
 Categories: Cakes, Snacks
   Servings:  6
 
      1    White or yellow cake mix
           -(two layer)
           (baked and cooled)
      1 c  Boiling water
      1 pk Jell-O (any flavor - 4
           -serving size)
    1/2 c  Cold water
 
  FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
  
  Thawed whipped topping or prepared frosting
  
  Place cake layers, top sides up, in two clean 8" or 9" layer pans; prick
  each cake wht large two pronged fork at 1/2 inch intervals. Dissolve
  gelatin in boiling water. Add cold water and spoon over cake layers. Chill
  4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving
  plate. Frost. Unmold second layer; place on first layer. Frost.
  Refrigerate. Garnish as desired.
  
  From: General Foods Corp. Shared 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jello Flavored Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Granulated sugar
      2 c  Cake flour
      2 ts Baking powder
      1 pk (3 ounces) jello
    3/4 c  Milk
    2/3 c  Oil
      2 tb Lemon extract
      4    Eggs separted
 
  Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing
  bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin
  together. In another bowl, combine milk, oil and lemon extract.
  
  Beat the liquids into the dry ingredients until batter is smooth. Beat egg
  yolks in one at a time into the batter. Whip egg whites until stiff but not
  dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into
  the batter.
  
  Grease ring pan with vegetable shortening and dust with flour. Spoon batter
  into pan and bake at 325 F. 40 to 50 minutes until cake springs to the
  touch. Turn out immediately onto a wire rack.
  
  Decorate with a thin icing and trim with what ever you want.
  
  Note: I used strawberry jello and extract and decorated after drizzling
  icing on top with fresh strawberries cut in half. I also have used orange
  jello. Decorate with candied orange slices. I also found that 40 minutes
  was too long to bake this cake in my oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jello Rainbow Cake
 Categories: Cakes
   Servings: 10
 
      1 pk White Cake Mix
      2 pk Jello (3 Oz) Any Flavor
      2 c  Boiling Water
      8 oz Cool Whip, Thawed
 
  Bake cake mix as directed on package.  Remove from pans to cool.  Rewash
  pans and put cakes back in them when the cakes are completely cooled.  It
  is best to use 2 8-9" round cake pans but you can use an oblong pan if you
  want.  After cakes have been place back into pans (top side up), prick them
  with utility fork at 1/2" intervals.  Meanwhile, dissolve each flavor
  separately in 1 cup boiling water.  Carefully pour one flavor gelatin over
  each cake layer (if using oblong pan you must use the same flavors for the
  2 pks).  Chill 3-4 hours.  Dip one cake pan in warm water for 10 sseconds,
  then unmold cake layer onto serving plate.  Top with about 1 c. cool whip.
  Unmold second cake layer and carefully place on first layer. Frost with
  remaining topping.  Chill.  Great moist'n fruity cake especially for those
  who like a light, refreshing cake that is not too sweet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jelly Roll
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare batter for New England Sponge Cake.  Pour into well-oiled shallow
  pan.  Bake in moderate oven (375 F) about 12 minutes. Remove from oven.
  Turn onto board covered with cloth.  Spread with jelly or jam. Roll. Wrap
  tightly with cloth.  Allow to stand until cold. Unwrap and sprinkle with
  powdered sugar. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jewish Apple Cake
 Categories: Cakes, Low-cal
   Servings:  1
 
           -Arlene Brown-BSJR42A
      3 c  Flour
  2 1/2 c  Sugar
      1 c  Applesauce
      4    Eggs
    1/3 c  Orange juice
  2 1/2 ts Vanilla
      3 ts Baking soda
      6    Granny smith apples
      2 ts Cinnmaon
      5 tb Sugar
 
    Beat together the first 7 ingredients until smooth. peel and thinly slice
  apples. Add sugar and cinnmaon to the apples. put a thin layer of batter on
  the bottom of a prepared tube pan, then a layer of apples, more batter,
  more apples and top off with remaining batter.
    Bake at 350 F for 1 hour and 45 minutes. ( you may want to put a layer of
  alumium foil over the top during the last 15 minutes of baking to avoid too
  much browning.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jujube Cake
 Categories: Cakes
   Servings:  6
 
    1/2 lb Dried jujubes
      2 tb Ginseng powder
    1/2 lb Glutinous rice flour
 
  Knead the jujube with the glutinous rice flour, add Ginseng. Make dough
  into any form of large biscuit, place in biscuit molds. Steam cook for 5 to
  10 minutes. Cakes should be very soft but keep their shape.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua Cake
 Categories: Cakes
   Servings:  6
 
MMMMM-------------------------------CAKE------------------------------------
      1 pk White Cake Mix
  3 3/4 oz Chocolate Pudding Mix
      1 c  Oil
    1/4 c  Hot Water
      4 lg Eggs
    1/3 c  Kahlua Coffee Liqueur

MMMMM-----------------------------TOPPING----------------------------------
    1/4 c  Kahlua Coffee Liqueur
    1/2 c  Sifted Powdered Sugar
 
  Preheat oven to 350F.  Grease and flour a bundt cake pan, shake out excess
  flour.  Combine first six ingredients in a large bowl and beat thoroughly.
  Pour into pan.  Bake until tester inserted in center comes out clean,
  (about 50 to 60 minutes).  Let cool 5 minutes in pan, then invert onto
  rack.  Blend 1/4 cup Kahlua Coffee Liqueur and powdered sugar in a small
  bowl until smooth.  Drizzle evenly over warm cake.  Cool completely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua Chocolate Cake
 Categories: Cakes
   Servings:  2
 
      3    Egg whites
      3    Egg yokes
    1/4 c  Strong cold coffee
    1/4 c  Granulated sugar
  5 1/4 c  Flour
    3/4 c  Kahlua
    1/2 c  Shortening
    1/2 c  Unsweetened cocoa
      1 c  Light brown sugar
  5 1/2 ts Baking soda
           Kahlua Frosting

MMMMM-------------------------KAHLUA FROSTING------------------------------
      1 lb Box sifted powdered sugar
      6 tb Butter
      3 tb Unsweetened cocoa
      3 tb Hot coffee
      3 tb Kahlua
 
  Grease and flour two 9inch cake pans, set aside.  Preheat oven to 350*F.
  Beat egg whites untill soft peaks form.  Gradually add granulated
  sugar,beat until soft peaks form,set aside.  Cream shortning and brow sugar
  until fluffy.  One at a time add egg yolks,beating well after each. Sift
  flour,cocoa,and baking soda together. Add to creamed mixture alternately
  with coffee and Kahlua, beating well with each addition. Fold egg whites
  into batter. Pour into pans.  Bake 30 to 35 minutes until done. Cool 10
  minutes.  Turn on wire racks. Cool completly. Frost. Kahlua Frosting In
  bowl, cream butter.Add powdered sugar and cocoa, beat continually while
  adding Kahlua.  Still beating, add hot coffee to a thick and smooth
  consistancy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua Fudge Cake
 Categories: Cakes
   Servings:  1
 
      1    18 1/2 oz pkg chocolate cake
           -ix
      1    3 3/4 oz pkg chocolate insta
           -t pudding and pie fil
      4    Eggs, at room temperature
    1/2 c  Cold water
    1/2 c  Vegetable oil
    1/2 c  Kahlua or coffee liqueur
           Confectioner icing, optional
 
  Preheat oven to 325 degrees. In a large bowl, combine all ingredients and
  mix well. Pour into greased 12 cup Bundt or tube pan. Bake 50 to 60
  minutes. Cool. Invert onto a serving plate. Drizzle icing over top and
  sides, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua Orange Nut Cake
 Categories: Cakes
   Servings:  1
 
    1/4 c  Kahlua
    1/4 c  Light cream
      2 tb Orange peel; grated
    1/4 c  Orange juice
      3 c  Flour; sifted
      3 tb Baking powder
      1 ts Salt
    3/4 c  Shortening
  1 1/4 c  Sugar
      3    Eggs
      2 tb Kahlua

MMMMM----------------------------NUT CRUST---------------------------------
      1 c  Walnuts; fine chop
    2/3 c  Fine bread crumbs
    1/2 c  Light brown sugar
    1/3 c  Butter; melted

MMMMM------------------------------GLAZE-----------------------------------
    2/3 c  Conf sugar
      1 tb Kahulua
      1 tb Cream
      1 tb Butter; melted
 
  MAKES ONE CAKE   -     OVEN TEMP: 350 DEGREES PREPARE NUT CRUST BY MIXING
  THE NUT CRUST INGREDIENTS TOGETHER WELL, PRESS IN 10" TUBE PAN, SIDES AND
  BOTTOM. COMBINE 1/4 CUP KAHLUA AND CREAM. COMBINE ORANGE PEEL AND JUICE.
  SIFT TOGETHER FLOUR, BAKING POWDER AND SALT. CREAM SHORTENEING AND SUGAR
  UNTIL FLUFFY. BEAT IN EGGS ONE AT A TIME UNTIL BLENDED.
   STIR IN DRY INGREDIENTS ALTERNATELY WITH KAHLUA AND JUICE MIXTURES,
  BEATING ONLY UNTIL SMOOTH.
   TURN INTO PREPARED PAN.  BAKE ON RACK BELOW CENTER OF OVEN FOR 50 TO 55
  MINUTES.  COOL IN PAN TEN MINUTES.
   INVERT ON RACK AND REMOVE PAN.  BRUSH 2 TBSP KAHLUA OVER TOP OF CAKE AND
  COOL.
   COMBINE GLAZE INGREDIENTS AND MIX UNTIL VERY SMOOTH. DRIZZLE GLAZE OVER
  TOP AND LET STAND UNTIL SET. GARNISH.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua White Russian Cake
 Categories: Cakes, Chocolate, Alcohol
   Servings: 10
 
      3 tb Kahlua
      2 tb Vodka
      3 oz White baking bar w/cocoa cho
      2 c  Sifted cake flour
    3/4 ts Baking soda
    1/2 ts Baking powder
  1 1/4 c  Sugar
    1/2 c  Butter
      2 tb Shortening
      3    Eggs
    3/4 c  Buttermilk
    1/3 c  Apricot jam

MMMMM--------------------KAHLUA WHITE RUSSIAN CREME-------------------------
      2 c  Whipping cream
    1/2 c  Powdered sugar
    1/4 c  Kahlua
      2 tb Vodka
 
  White baking bar w/cocoa shaved into curls (I use potatoe peeler for this)
  In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking
  bar. Cook and stir over low heat till baking bar is melted, cool slightly.
  Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9") In
  small bowl stir flour, baking soda, and baking powder, set aside . In large
  bowl combine sugar, butter and shortening, beat w/electric mixer on med spd
  till light and fluffy. Add eggs, ONE at a time, beating till combined. Beat
  in the cooled liqueur mixture. Alternately add flour mixture and buttermilk
  to egg mixture, beating on low to med spd after each addition till
  combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or
  till toothpick in center comes out clean. Cool the cake layers in the pans
  on wire racks for 10 mins. Remove from pans and cool completely on wire
  racks. To assemble, place one layer, bottom side up, on a serving plate.
  Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian
  Cream. Place a 2nd layer on top of first, bottom side up, spread
  w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom
  side up. Swirl remaining cream onto the top and sides of cake. Decorate top
  (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND
  CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into
  water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled
  med bowl combine Whipping cream, and sifted fpowdered sugar. Beat
  w/electric mixer on low speed until thickened. Gradually add kahlua and
  Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua White Chocolate Valentine Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
  1 3/4 c  Whipping cream
  3 1/2 oz Chopped white chocolate
    1/4 ts Vanilla
           CAKE:
      2 oz White chocolate
    1/2 c  Whipping cream
  1 1/3 c  Sifted cake flour
    1/2 ts Baking powder
           Salt
    1/4 c  (4 tablespoon) unsalted
           -butter room temperature
      1 c  Sugar
      1    Whole egg
      1    Separated egg
      6 tb Milk room temp
           KAHLUA SYRUP:
      3 tb Water
      1 ts Instant coffee powder
      1 ts Sugar
    1/4 c  Kahlua
 
  WHITE CHOCOLATE GANACHE:
  
  Prepare ganache before mixing and baking cake to allow it to chill.
  
  GANACHE: In large bowl of electric mixer, combine cream and chocolate. Set
  over simmering water until chocolate is melted. Stir until smooth.
  Refrigerate at least 4-5 hours, stirring occasionally, until very thick.
  Add vanilla and beat until stiff.
  
  CAKE: In small bowl set over simmering water, melt chocolate and cream
  together. Stir until smooth. Set aside to cool completely. In large bowl of
  electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar.
  Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate.
  Alternately stir in dry ingredients and milk, beginning and ending with dry
  ingredients and blending thoroughly after each addition. In small bowl,
  whisk egg white with dash of salt until soft peaks form. Whisk in remaining
  1/4 cup sugar, beating until very thick and glossy and mixture falls from
  whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into
  8 or 9 inch heart shaped cake pan which has been lined with butter and
  floured waxed paper. Bake on center shelf of oven at 350 degrees about 40
  minutes or until wooden pick inserted in center comes out clean. Cool in
  pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust
  away from pan rim, and carefully peel away paper. Cool completely. Transfer
  cake to serving plate. Using wood pick, poke holes about 1 inch deep and at
  about 1 inch intervals in top of cake. Frost with white chocolate ganache.
  
  KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar.
  Stir over low heat to dissolve coffee and sugar. Bring to boil and pour
  into small bowl. Add kahlua and stir to blend. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Karithopita Spiced Walnut Cake
 Categories: Greek, Cakes
   Servings:  8
 
      6    Eggs
  2 1/2 c  Bisquick
    1/2 ts Cinnamon
      1 ts Salt
    1/2 ts Ground cloves
    3/4 ts Baking powder
      2 c  Sugar
  2 1/2 c  Chopped walnuts
  1 1/2 c  Milk
  1 1/2 c  Vegetable oil
    3/4 c  Sugar
    1/2 c  Water
      1    2" strip orange peel
      1    2" strip lemon peel
    1/2    Cinnamon stick
    1/4 c  Honey
    1/2    Lemon; juiced
    1/4 c  Walnuts
      1 ts Ground cinnamon
 
  In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon,
  salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped
  walnuts, milk, and oil.  Blend them together with an electric mixer for 5
  minutes.
  
  Turn the mixer on high and beat the batte for 15 seconds.
  
  Preheat the oven to 375 F.  Pour the batter into a baking pan that is 10 x
  14 inches, and 2 1/2 inches deep.  Bake the cake for 45 minutes, or until a
  toothpick inserted comes out clean.  Remove the cake and let it sit for 2
  hours.
  
  In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon
  peel, and cinnamon stick.  Bring the ingredients to a boil and then simmer
  them for 5 minutes.
  
  Add the honey and bring the mixture to a boil.  Remove the pan from the
  heat and add the lemon juice.  Stir the ingredients together and let the
  syrup cool.  Remove the orange and lemon peels, and the cinnamon stick.
  
  Spread the syrup over the cake.  Sprinkle on the 1/4 cup of chopped walnuts
  and the ground cinnamon.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Karo Fat-Free Chocolate Cake
 Categories: Low-cal, Cakes
   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    Light or dark corn syrup
 
  FROM:      Shelley Rodgers
  
  As part of the advertisement:
  
  "Now bake deliciously fat-free with Karo Corn Syrup.  You don't have to use
  butter, oil or shortening because Karo Corn Syrup acts as a shortening as
  well as a sweetener in this luscious Chocolate Cake recipe."
  
  Mazola No-stick cooking spray
  
  Preheat oven to 350~.  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 springs
  back when lightly touched.  Cool on wire rack 10 minutes.
  
  Makes 16 servings.  Prep time: 15 minutes.
  
  Per serving: fat 0g; chol 0g; protein 2g; carb 31g; sodium 140mg; cal 130.
  
  My observation of the accompanying photograph: the resultant cake is a
  short, squat, square thing.  So don't expect something lofty.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Keebler Easy Elfin Cheesecake (No Bake!)
 Categories: Cheese, Cakes, Desserts
   Servings:  1
 
      1    Graham cracker pie crust
      8 oz Cream cheese, softened
    1/3 c  Sugar
      1 c  Sour cream
      2 ts Vanilla
      8 oz Whipped topping, frozen
           Strawberries, fresh(garnish)
 
  Beat cheese until smooth, gradually beat in sugar.  blend in sour cream and
  vanilla.  fold in whipped topping, blending well. spoon into crust. chill
  until set, at least 4 hours.  garnish with fresh strawberries for garnish.
  
  /\/\ara Kent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kentucky Bourbon Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Raisins
    1/2 c  Bourbon
    1/4 c  Butter; softened
  1 1/2 c  Sugar
      5    Eggs
      4 c  Flour; sifted
      2 ts Baking powder
      1 ts Baking soda
      1 pn Salt
      1 ts Lemon zest; grated
      1 tb Lemon juice
      1 c  Pecans; chopped
 
   Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12
  hours; drain, reserving both raisins and bourbon. Preheat oven to 350
  degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan.
   Beat together the butter and sugar until light and fluffy. (For best
  results, use an electric mixer and start beating at a slow speed, gradually
  increasing to moderate. If you allow this process to take about 15 minutes,
  the butter will be very pale and look something like whipped cream. This
  adds lightness to the cake.) Beat in the eggs 1 at a time, beating well
  after each. In another bowl, sift together 3 3/4 cups of the flour, baking
  powder, soda and salt. Combine reserved bourbon with the zest and lemon
  juice. Add dry ingredients to the butter mixture alternatelywith the
  bourbon mixture.
   Toss the remaining 1/4 cup of flour with the drained raisins and the
  pecans. Fold into batter. Bake about 1 1/2 hours or until the cake tests
  done. Cool about 10 minutes in the pan before turninout onto a rack. Brush
  the remaining 1/2 cup of bourbon over the cake while it is still somewhat
  warm.
   For long storage, wrap the cake in rinsed cheesecloth that has been
  thoroughly moistened in bourbon. Then wrap in plastic of oil so that it is
  airtight. The cake may be served after a day or two but is better if
  allowed to age.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kentucky Blackberry Jam Cake
 Categories: Cakes, Desserts
   Servings:  6
 
      1 c  Seedless raisins
      1 cn Crushed pineapple (8-1/2 oz)
  2 1/2 c  All-purpose flour, sifted
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Cloves
    1/2 c  Shortening
    1/2 c  Butter or margarine
      1 c  Sugar
      5 ea Eggs
      1 c  Seedless blackberry jam
           -(12-oz jar)
    2/3 c  Buttermilk
      1 c  Pecans, chopped
           Confectioners' sugar
 
  Soak raisins for several hours or overnight in the crushed pineapple. Sift
  together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening
  and butter or margarine in large bowl of electric mixer. Gradually add
  sugar and beat until fluffy. Add eggs one at a time, beating well after
  each addition. Blend in jam. Alternately add sifted dry ingredients and
  buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans.
  Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at
  350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners'
  sugar; cut in squares. This will freeze.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kentucky Bourbon Cake
 Categories: Cakes, Desserts
   Servings:  6
 
    3/4 lb Butter
      2 c  White sugar
  2 1/4 c  Light brown sugar, firmly
           -packed
      6    Eggs
  5 1/2 c  All purpose flour
    1/4 ts Salt
      1 ts Mace
      2 c  Bourbon whiskey
  3 1/2 c  (1 lb) pecan nuts chopped
 
  Cream butter and approx. half of the sugar, in another bowl, beat the eggs
  with the remaining sugars until light and fluffy (several minutes at
  least). Combine the butter and egg mixtures. Sift the dry ingredients and
  add them along with the whiskey a little at a time to the egg/butter
  mixture. Finally stir pecans into the batter. Bake in a slow oven in a
  large (10 inch) tube type pan for appox 2 to 2 1/2 hours, until a knife
  inserted into the cake comes out clean. The recipe now says to wrap the
  cool cake in Al foil and keep in the fridge for a week or two to let the
  flavors "meld", however everyone around my house usually consumes it in the
  following few days.  This cake when baked still contains a substantial
  amount of whiskey! Its rather surprizing.  I assume the vapors get trapped
  in the cake or whatever.  It tastes great (really great) with a blob of
  sweetened whipped cream (with vanilla of course). BTW this makes a heck of
  a large cake.  I have made little cakes in those minature loaf pans to give
  as Xmas gifts and it worked great, dividing the recipe in half.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kentucky Pecan Cake
 Categories: Cakes
   Servings:  1
 
  2 1/2 c  Self Rising Flour
      2 c  Sugar
  1 1/2 c  Vegetable Oil
      1 c  Applesauce
  2 1/2 tb Ground Cinnamon
      2 tb Hot Water
      4    Egg Yolks
      1 c  Chopped Pecans
      4    Egg Whites
           Powdered Sugar
 
  Combine first 7 ingredients in order listed; beat at medium speed of mixer
  until smooth. Stir in chopped pecans. Beat egg whites (at room temperature)
  until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube
  pan. Bake at 350F for 1 hour and 30 minutes. Invert pan, and cool cake
  completely; remove from pan. Sprinkle top of cake with powdered sugar.
  Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Key Largo Cake
 Categories: Cakes, Alcohol
   Servings: 16
 
MMMMM-------------------------------CAKE------------------------------------
      3 oz Mixed fruit jello
  1 1/3 c  Sugar
      2 c  Flour
    1/2 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      5    Eggs
  1 1/4 c  Cooking oil
    3/4 c  Key Largo liqueur *

MMMMM------------------------------GLAZE-----------------------------------
    1/2 c  Powdered sugar
    1/2 c  Key Largo Liqueur *

MMMMM-----------------------------TOPPING----------------------------------
     12 oz Cool Whip
      1 cn Mixed tropical fruit, drain
 
  * any tropical flavored liqueur
  ~-------------------------------------------------------------------------
  Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder,
  flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur.
  Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350F for 25 - 30
  minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour
  evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a
  can of mixed tropical fruit, well drained.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kitty Litter Cake
 Categories: Cakes, Desserts, Humor
   Servings: 24
 
      1 pk Spice cake mix
      1 pk White cake mix
      1 pk White sandwich cookies
           Green food colring
     12 sm Toosie rolls
      1 pk Vanilla pudding mix
 
  Servings: 24
  
  Prepare cake mixes and bake accordingly to directions.Prepare pudding mix
  and chill until ready to assemble. Crumble white sandwich cookies in small
  batches in blender, they tend to stick, so scrape often. Set aside all but
  about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food
  coloring and mix using a fork. When cakes are cooled to room temperature,
  crumble into a large bowl. Toss with half the remaining cookie crumbs and
  the chilled pudding. gently combine. Line new, clean kitty litter box. Put
  mixture into litter box. Put three unwrapped Toostie rolls in a microwave
  safe dish and heat until soft and pliable. Shape ends so they are no longer
  blunt, curving slightly. repeat with 3 more Tootsie rolls and bury in
  mixture. Sprinkle the other half of cookie crumbs over top. Scatter the
  green cookie crumbs lightly over the top, this is supposed to look like the
  chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in
  the microwave until almost melted. Scrape them on top of the cake and
  sprinkle with cookie crumbs. Serve with a new pooper scooper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lady Baltimore Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Butter or butter substitute
      1 c  Milk
  3 1/2 c  Cake flour
      1 ts Vanilla
      2 c  Sugar
    1/2 ts Salt
      4 ts Baking powder
      1 ts Orange flavoring
      6    Egg whites
 
  Cream butter.  Add gradually sugar which has been sifted before measuring.
  Beat until smooth and creamy.  Sift flour, measure, and sift with baking
  powder and salt.  Add alternately with milk to first mixture. Add
  flavorings.  Fold in stiffly beaten egg whites. Pour into well-oiled layer
  cake pans.  Bake in moderate oven (375 F) about 35 minutes. Use fruit and
  nut filling between layers, and a boiled icing for top and sides. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lady Baltimore Cake I
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Butter or butter substitute
      1 c  Milk
  3 1/2 c  Cake flour
      1 ts Vanilla
      2 c  Sugar
    1/2 ts Salt
      4 ts Baking powder
      1 ts Orange flavoring
      6    Egg whites
 
  Cream butter.  Add gradually sugar which has been sifted before measuring.
  Beat until smooth and creamy.  Sift flour, measure, and sift with baking
  powder and salt.  Add alternately with milk to first mixture. Add
  flavorings.  Fold in stiffly beaten egg whites. Pour into well-oiled layer
  cake pans.  Bake in moderate oven (375 F) about 35 minutes. Use fruit and
  nut filling between layers, and a boiled icing for top and sides. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lady Baltimore Cake Ii
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Butter or butter substitute
    1/4 c  Sweetened condensed milk
    3/4 c  Water
      4 ts Baking powder
      1 ts Vanilla
  3 1/2 c  Cake flour
    1/2 ts Salt
  1 7/8 c  Sugar
      6    Egg whites
      1 ts Orange flavoring
 
  Cream butter.  Add gradually sugar which has been sifted before measuring.
  Beat until smooth and creamy.  Sift flour, measure, and sift with baking
  powder and salt.  Combine milk and water. Add alternately with dry
  ingredients to first mixture.  Add flavorings. Fold in stiffly beaten egg
  whites.  Pour into well-oiled layer cake pans. Bake in moderate oven (375
  F) about 35 minutes. Use fruit and nut filling between layers and a boiled
  icing for top and sides. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ladyfingers
 Categories: Cakes
   Servings:  3
 
      3    Whole eggs, separated
      2    Egg whites
    2/3 c  Granulate sugar (divided)
      1 ts Vanilla extract
    2/3 c  All purpose flour plus 1
           -Tbsp
    1/4 ts Tub-style safflower
           -margarine
      1 ts Cornmeal
 
  Ladyfingers
  
  Preheat oven to 375 degrees.
  
  In a large bowl of en electric mixer, beat egg whites to soft peaks;
  gradually beat in 1/3 cup of the sugar and beat until stiff peaks form. In
  a small bowl, whisk egg yolks until thick and lemon-colored.  Whisk in
  vanilla.  Fold into egg whites (because the recipe makes so many
  ladyfingers, the amount of cholesterol-bearing egg yolk in each one will be
  small.)
  
  In a flour sifter, combine remaining 1/3 c sugar with flour.  Sift into egg
  mixture and carefully fold.  Grease ladyfinger pans or small muffin tins
  with margarine.  Sprinkle with cornmeal.  Spoon batter into pans until each
  section or cup is about 2/3rds full.
  
  Bake about 12 minutes or until nicely browned on the outsied.  Cool on
  racks. If desired, sprinkle with confectioner's sugar.  Makes 3 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lane Cake
 Categories: Cakes
   Servings: 12
 
    1/2 lb Butter,at room temperature
      2 c  Sugar
  3 1/2 c  Flour,all-purpose
  3 1/2 ts Baking powder
    1/2 ts Salt
      1 c  Milk
      8    Egg whites

MMMMM---------------------------LANE FILLING--------------------------------
      8    Egg yolks
      1 c  Sugar
    1/2 lb Butter,at room temperature
      2 tb Brandy
      2 tb Water
    1/2 c  Candied cherries,finely chop
      1 c  Raisins,seeded,coarsely chop
      1 c  Pecans,chopped
    1/2 c  Coconut,shredded
 
  1. Preheat oven to 375'F.
  
  2. Generously grease 4 9" layer cake pans and line with greased waxed
  paper.
  
  3. Cream butter with sugar until light, fluffy, and smooth. Beat with
  electric beater until sugar has dissolved, or use sturdy rotary beater.
  
  4. Sift flour with baking powder and salt onto waxed paper. Add to
  butter-sugar mixture alternately with milk, stirring until smooth.
  
  5. In separate bowl beat egg whites until stiff and fold into cake batter.
  
  6. Pour batter into prepared pans and bake in preheated oven for 20
  minutes.
  
  7. Place on cake rack and let stand 5 minutes before taking from pans. Turn
  out onto racks and let stand until cool. Put layers together with a thin
  layer of filling and frost sides and top of cake with remaining filling.
  
  *** LANE FILLING ***
  
  Place egg yolks and sugar in saucepan. Beat with hand rotary or electric
  mixer until blended. Add butter. Cook and beat over medium heat until sugar
  dissolves and mixture thickens. Remove from heat, pour into mixing bowl,
  and cool slightly. Add brandy and water; stir in fruits, pecans, and
  coconut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lane Filling
 Categories: Cakes, Toppings
   Servings: 12
 
      8    Egg yolks
      1 c  Sugar
    1/2 lb Butter,at room temperature
      2 tb Brandy
      2 tb Water
    1/2 c  Candied cherries,finely chop
      1 c  Raisins,seeded,coarsely chop
      1 c  Pecans,chopped
    1/2 c  Coconut,shredded
 
  Place egg yolks and sugar in saucepan. Beat with hand rotary or electric
  mixer until blended. Add butter. Cook and beat over medium heat until sugar
  dissolves and mixture thickens. Remove from heat, pour into mixing bowl,
  and cool slightly. Add brandy and water; stir in fruits, pecans, and
  coconut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lard Cake
 Categories: Cakes
   Servings:  8
 
      2    Eggs
    1/2 c  Lard
      1 ts Salt
    3/4 c  Evaporated milk *
  1 1/2 c  Sugar
  2 1/2 c  Flour, sifted
      1 tb Baking powder
  1 1/2 ts Vanilla
 
  * Mixed with 1/3 c water.
  
  Seperate eggs; beat whites until frothy. Beat in 1/2 cup of the sugar; keep
  beating until whites form stiff peaks.
  
  In another mixing bowl cream lard with remaining cup of sugar. When
  softened add flour, salt, and baking powder. Beat for about a minute. Add
  egg yolks, evaporated milk mixed with water, and vanilla and mix well.
  
  Carefully fold in egg white mixture. Bake in a 3-by-4-by-12-inch buttered
  cake tin for 30 minutes in 350 degree oven.
  
  From: The Bad For You Cookbook by Chris Maynard and Bill Scheller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lebanon County Peach Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
    1/4 c  Shortening
      1    Egg
      2 tb Sugar
      2 c  Flour
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Milk

MMMMM-----------------------------TOPPING----------------------------------
           Sugar
    1/4 ts Cinnamon
           Fresh Peaches
 
  Sift and mix together the dry ingredients (except the topping ingredients);
  cut in the shortening and add the egg and milk which have been mixed
  together. Mix thoroughly. Pour into a well-greased oblong pan and cover
  with peeled peach halves. Sprinkle with sugar and cinnamon 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: Lemon Butter Layers
 Categories: Cakes
   Servings:  8
 
      2 c  Flour
  2 1/4 ts Baking powder
    1/2 ts Salt
      1 c  Butter
      1 ts Lemon extract
  1 1/4 c  Sugar
      6    Eggs, unbeaten

MMMMM-----------------------LEMON CREAM FILLING----------------------------
      4 oz Lemon pudding and pie mix
    2/3 c  Sugar
      2 c  Water
    3/4 c  Butter

MMMMM----------------------------NUT CRUNCH---------------------------------
    1/2 c  Sugar
    3/4 c  Walnuts or almonds
 
  Sift together flour, baking powder and salt.  Cream butter with extract.
  Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the
  better the cake).  Blend in eggs, one at a time; beat 1 minute after each.
   Add the dry ingredients; blend thoroughly.  Turn into 9 or 10-inch tube
  pan, greased on bottom.  Bake at 325 for 55 to 60 minutes until cake
  springs back when touched lightly in center.  DO NOT INVERT.  Cool.  Cut
  cake horizontally to make 4 layers.  Stack layers, spreading Filling and
  sprinkling 2 tablespoons Nut Crunch on each layer and on top.
  
  LEMON CREAM FILLING:  Prepare lemon pudding and pie filling mix using sugar
  and water.  Cool to lukewarm.  Cream butter.  Gradually add filling,
  beating well.  Cool thoroughly.
  
  NUT CRUNCH:  heat sugar in small skillet until sugar melts and is golden
  brown.  Stir in walnuts or almonds.  Spread on greased cookie sheet; cool.
   Crush fine. (To crush nut mixture, place between sheets of waxed paper and
  crush with hammer or rolling pin.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Butter Frosting
 Categories: Toppings, Cakes
   Servings:  1
 
      1 ts Lemon rind (grated)
      6 tb Butter
      3 c  Confectioners' sugar; sifted
    1/4 c  Lemon juice (approximately)
      1 ds Salt
 
  Add lemon rind to butter; cream well Add part of the sugar gradually,
  blending after each addition. Add remaining sugar, alternately with lemon
  juice, until right consistency to spread. Beat thoroughly after each
  addition. Add salt. Makes enough frosting to cover tops and sides of two
  9-inch layers or tops and sides two 8x8x2-inch layers.
  
  From the Kate Smith Collection, 1940. General Foods Corp. (Courtesy of Barb
  Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Filling (For Blitz Torte, Etc.)
 Categories: Cakes
   Servings:  1
 
    1/4 c  Flour
      1 c  Sugar
    1/4 ts Salt
    1/3 c  Water
      2    Egg Yolks, Beaten
      2 ts Lemon Rind, Grated
      1 ts Butter
    1/4 c  Lemon Juice
 
  Blend flour, sugar and salt in a saucepan; add water, stir until smooth.
  Place over moderate heat, stir constantly until thick and clear. (7-8 min.)
  Beat egg yolks, add a little hot mixture, beat thoroughly, return to
  saucepan, stir vigorously; and cook another 2 min. Remove from heat. Blend
  in rind and butter, then lemon juice. Cool. From Meta Givens Modern
  Encyclopedia of Cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Jello Cake
 Categories: Cakes
   Servings:  8
 
      1 pk Lemon jello
      4 x  Eggs
      1 pk Yellow cake mix
    3/4 c  Boiling water
    1/2 c  Oil
 
     Dissolve jello in boiling water. Cool, then add oil. Add cake mix, beat
  well. Add one egg at a time, beat well after each. Bake 40 minutes at 350
  degrees in angel food or tube pan. Grease and flour pan before pouring in
  batter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Poppy Seed Tart
 Categories: Cakes, Low-cal
   Servings:  8
 
    2/3 c  Nonfat milk
      2 tb Poppy seeds
      1    Jar (4-ounce) baby food pear
           -puree
      1    Egg white, lightly beaten
    3/4 ts Vanilla
           Grated zest of 2 lemons
  1 1/3 c  Cake flour
      1 c  Sugar
      1 ts Baking powder
    1/4 c  Lemon juice
    1/2 pt Raspberries
      2    Kiwi fruits, peeled and cut
           -into thin wedges
     10 sm Papaya balls
           Lemon zest rose, optional
           Lemon leaves, optional
 
  This cake is remarkable; no one would ever believe that it is so low in fat
  and calories. Depending on the sweetness of the fruit you use to garnish
  the cake, you may wish to increase or decrease the sugar in the lemon
  syrup. (By Times Food Stylists)
  
  Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes.
  Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake
  flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk
  mixture just until blended. Pour into 9-inch indented, fluted shortcake pan
  sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20
  minutes or until cake tests done in the center. Let cool in pan 5 minutes.
  Loosen edges and turn out onto wire rack with wax paper underneath. Combine
  remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to
  boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over
  top and sides of cake while cake is still warm. Place cake on serving
  platter. Arrange raspberries, kiwi wedges and papaya balls in attractive
  arrangement on top of cake. Garnish center with lemon rose and severl lemon
  leaves, if available. Makes 8 servings. Each serving contains about:
  
  214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams
  carbohydrates; 3 grams protein; 1.2 grams fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Pudding Cake
 Categories: Cakes
   Servings:  8
 
      4    Eggs, separated
    1/3 c  Lemon Juice
      1 ts Grated Lemon Peel
      1 tb Butter or Margarine, melted
  1 1/2 c  Sugar
    1/2 c  Flour
    1/2 ts Salt
  1 1/2 c  Milk
           Whipped Cream
 
  Beat yolks until thick and lemony about 5-8 minutes. Blend in the juice,
  lemon peel and butter. Combine sugar, flour, salt and add alternately with
  milk blending well after each addition. Beat whites until stiff. Fold into
  batter. Pour batter into a 1-1/2 Qt baking dish. Set in a pan of hot water
  and bake 50 minutes in a preheated 350oF oven until lightly brown. Serve
  warm with whipped cream.
  
  Source: "The Yankee Kitchen" 04-07-93 [#2] Granny Orr
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Rumcake
 Categories: Cakes
   Servings:  6
 
MMMMM-------------------------------CAKE------------------------------------
    1/2 c  Chopped pecans
 18 1/2 oz Yellow cake mix
  3 1/4 oz Instant lemon pudding mix
    1/2 c  Rum
    1/2 c  Water
    1/2 c  Oil
      4    Eggs

MMMMM------------------------------GLAZE-----------------------------------
      1 c  Sugar
    1/4 lb Butter
    1/4 c  Lemon juice
           Zest from one lemon
    1/4 c  Rum
 
  Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a
  11" diameter decorative jello ring mold). Put chopped nuts in the bottom of
  the pan. Put cake and pudding mixes in a large mixing bowl and add the rum,
  water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or
  until a cake tester comes out clean.
  
  When the cake is almost done, prepare the glaze by boiling and stirring the
  sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from
  heat, let cool slightly, and then stir in the rum.
  
  Remove cake from oven and spoon hot glaze over the bottom, but mostly
  between the cake and the sides (and center) of the pan. Let soak in and
  carefully turn cake out of pan when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Sponge
 Categories: Cakes, 1941
   Servings:  6
 
      2 tb Gelatin
      2 c  Cold water
      3    Egg whites
      1 c  Sugar
           Juice 2 lemons
    1/8 ts Salt
 
  Soften gelatin in 1/2 cup cold water.  Dissolve over hot water. Add
  remainder of water.  Add sugar, salt, and lemon juice.  Mix thoroughly.
  Chill until partially set.  Fold in stiffly beaten egg whites. Beat until
  gelatin will hold its shape.  Pile lightly in serving dish. Serve with soft
  custard.  6 servings.
  
  Mrs. Mary B. Anderson, Lucas, IA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Tea Cake
 Categories: Cakes
   Servings:  8
 
    1/2 c  Butter or margarine
      1 c  Sugar
      2    Large eggs
    1/2 c  Milk
      1 ts Vanilla
  1 1/4 c  All-purpose flour
    1/2 c  Chopped pecans

MMMMM---------------------------LEMON SAUCE--------------------------------
      3 tb Grated lemon peel
      6 tb Lemon juice
    1/4 c  Sugar
 
  1. In a bowl, beat with a mixer to blend butter, sugar, eggs, milk, and
  vanilla. Stir in flour and pecans until four is evenly moistened. Pour
  batter into an oiled and flour-dusted 8" square pan. Bake in a 350'F. oven
  until cake is lightly browned and springs back when pressed in center,
  about 45 minutes.
  
  2. Run a knife between cake and pan rim; hold a rack onto pan top. Invert
  to release cake, then tip back into pan. Pierce cake top all over with a
  fork and pour hot lemon sauce over surface. Serve hot or warm; cut from pan
  or serve from a platter.
  
  *** LEMON SAUCE ***
  
  In a 1 1/2 quart pan over high heat, stir lemon peel, lemon juice, and
  sugar just until sugar is dissolved. Use hot.
  
  ~ Yvonne Visteen, Portland, Oregon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Almond Tea Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Finely shredded zucchini
      1 ts Salt
      1 c  Vegetable oil
    3/4 c  Sugar
      3    Room temperature egg
    1/2 c  Honey
    1/4 c  Fresh lemon juice
      2 tb Grated lemon peel
  2 1/4 c  All purpose flour
      2 ts Baking soda
    1/2 ts Baking powder
  1 1/2 c  Chopped almonds
      2 tb Honey
 
  Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.
  Squeeze out excess moisture.
  
  Preheat oven to 350 deg. Grease 9x13-inch glass baking dish. Mix oil,
  sugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until well
  blended. Mix in zucchini. Sift flour, baking soda and baking powder; stir
  into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is
  springy to touch, about 35 minutes. Spread 2 tablespoons honey over top.
  Cool in pan. Serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Coconut Filling
 Categories: Cakes
   Servings:  8
 
    3/4 c  Sugar
      2 tb Cornstarch
      1 c  Water,boiling
    1/4 c  Lemon juice
    1/2 c  Coconut grated
      1 tb Butter
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Coconut Angel Cake
 Categories: Cakes
   Servings:  6
 
      1    Lemon
      1    Box (14.5-oz) angel food
           -cake mix
      1 c  Sweetened flaked coconut
    3/4 c  Confectioners' sugar
      2 tb Skim milk
 
  From lemon, using vegetable peeler, remove 2 inch piece of peel; cut into
  thin strips and set aside for garnish. Grate 2 teaspoon peel and squeeze
  juice from lemon into separate dished; set both aside. Prepare cake mix
  according to package directions. Gently fold coconut, 1 teaspoon lemon peel
  and half of juice into batter. Pour into 10 inch tube pan, bake according
  to package directions. Let cake cool completely, about 1 1/2 hours. In
  small bowl, stir together confectioners' sugar, remaining 1 teaspoon lemon
  peel, remaining lemon juice and milk. To serve, invert cake onto serving
  place.
  
  Drizzle icing over cake; garnish with lemon peel strips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Yogurt Coffee Cake
 Categories: Cakes
   Servings: 12
 
    1/2 lb (plus 1 Tbl) softened butter
      2 c  (plus 1 Tbl) all-purpose
           -butter
      4    Eggs
      2 sm Lemons
  1 1/2 c  Sugar
      1 c  Plain yogurt (8 oz)
      2 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Salt
           LEMON-YOGURT GLAZE:
      1 c  Confectioners' sugar
      1 sm Lemon
    1/4 c  Plain yogurt (2 oz)
 
  CAKE:
  
  PREPARATION:  For The Cake, coat a 3-quart bundt or tube pan with 1
  tablespoon of the butter and dust pan with 1 tablespoon of the flour.
  Separate the eggs and set aside.  Grate 2 teaspoons lemon zest and squeeze
  1/3 cup lemon juice.  Beat remaining butter and the sugar in a bowl until
  the mixture is light and fluffy.  Beat in egg yolks, one at a time. Beat in
  lemon zest, lemon juice and yogurt.  Sift remaining flour with baking
  powder, bakinG soda and salt.  Turn mixer to low and beat in dry
  ingredients until just incorporated.  Turn mixer to medium, beat for 2
  minutes.  With clean beaters, whip whites to firm peaks and fold into
  batter.  Pour batter into prepared pan.
  
  COOKING:  Adjust oven rack to middle position and preheat oven to 350F.
  Bake until a cake tester inserted in the center of the cake comes out
  clean, about 50 minutes.  Cool cake in the pan for 10 minutes, then invert
  onto a wire rack to cool completely.  (Can wrap and store at room
  temperature overnight, or freeze for up to 1 month.)
  
  ASSEMBLY:  For The Glaze, sift confectioners' sugar into a medium bowl or
  large measuring cup.  Squeze in 1 tablespoon lemon juice and stir in yogurt
  until galze is smooth.  With cake on a wire rack set over a pan to catch
  drippings, pour glaze over the cake, allowing it to drip down the sides.
  Let cake stand at room temperature until glaze sets, about 10 minutes. (Can
  cover and store at room temperature for up to 2 days.)
  
  Makes 12 servings.
  
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Liqueur Pound Cake
 Categories: Cakes, Alcohol
   Servings: 10
 
  1 1/2 c  Butter
      1 lb Confectioners sugar, sifted
      6    Eggs
      1 ts Vanilla
  2 3/4 c  Cake flour

MMMMM--------------------------LIQUEUR SYRUP-------------------------------
      2 c  Sugar
    1/3 c  Light corn syrup
    3/4 c  Water
  1 1/4 c  Liqueur of choice
 
  Cream butter until light and creamy, add powdered sugar and cream together
  well. Add eggs, one at a time, beating well after each. Beat in vanilla.
  Add flour and mix well. Spoon batter into greased and floured small loaf
  pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden
  pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap
  well and store up to 2 weeks, or you can refrigerate for 1 month, freeze
  for 6 months. If you us the mini loaf pans that are disposable aluminum,
  you can just leave the cakes in the pans for gift giving and wrap the
  entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of
  the above in a saucepan, stir slowly until it comes to a simmer. Heat
  without stirring until it comes to a boil. Cover and boil until sugar is
  dissolved and liquid is clear, about 1 minute. Remove from heat and let
  cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry,
  cherry liqueur of choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lite and Tasty Four-Flavored Pound Cake
 Categories: Cakes
   Servings: 16
 
  1 3/4 c  Sifted cake flour
      2 ts Baking powder
    1/4 ts Salt
    3/4 c  White sugar
    1/2 c  Vegetable oil
    1/2 c  Skim milk
    3/4 ts Vanilla Extract
    1/2 ts Almond Extract
    1/2 ts Lemon Extract
    1/4 ts Rum Extract
      4    Egg whites, stiffly beaten
 
  Spray the bottom of a 9x5x3 inch loaf pan with cooking spray; dust with
  flour and set aside.  combine flour, baking powder, salt, and sugar. Add
  oil and milk; beat at medium speed with an electric mixer until batter is
  smooth (batter will be thick)  Add extracts; fold in about one third of the
  egg whites.  Gently fold in remaining egg whites.  Pour batter into
  prepared pan. Bake at 350 F for 40 minutes, or until a wooden pick inserted
  in center comes out clean.  Cool in pan 10 minutes,remove from pan, and
  finish cooling on a wire rack.  Makes 16 servings.
  
  Origin: Watkins Sales flyer Shared by: Sharon Stevens
  
  **  I screwed up big time the first time I tried this....  I was in a hurry
  to get it in the oven and done in time for supper, and I didn't read it
  right.  I nonchalantly threw in four eggs, the sugar and the oil and beat
  it up before I noticed that it was only the whites that I needed...  All I
  did to bail myself out of this was to add another 1/4 cup milk and about 1
  1/4 cup flour and carried on with dignity.. 8-}  It turned out okay.. took
  a bit longer to cook, but the kids said it was really good.**
  
  So... make sure you read the recipe ALL the way through before throwing
  stuff in the bowl... 8-}
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Little Round Cheesecakes
 Categories: Cakes
   Servings:  4
 
     16 oz Cream cheese
    3/4 c  Sugar
      2    Eggs
      1 ts Vanilla
 
  Put vanilla wafer in bottom of cupcake foil.  Pour mixture in , bake for 15
  minutes at 350F.  Put in refrigerator overnight. Add fruit before you
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lots O' Apple Cake - the Pillsbury Cookbook
 Categories: Cakes, Cyberealm
   Servings: 12
 
  1 1/3 c  All purpose flour
      1 c  Whole whear flour
  1 1/4 c  Sugar
      2 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
      5 c  Apples, peeled & sliced thin
           (approximately 5 apples)
    1/2 c  Oil
    1/4 c  Honey
      1 ts Vanilla
      2    Eggs
    1/2 c  Chopped nuts
 
  1.  Heat oven to 350F.
  
  2.  Grease and flour bottom only of 13x9-inch pan.
  
  3.  In large bowl, combine all ingredients except nut at low speed until
     moistened; beat 2 minutes at medium speed.
  
  4.  Stir in nuts.
  
  5.  Spread batter in prepared pan.
  
  6.  Bake at 350F for 40 to 50 minutes or until toothpick inserted in
     center comes out clean.
  
      Serve warm or cool with whipped cream, ice cream, butter sauce, or
     carmel sauce, if desired.
  
  *     *     *     *     *     *     *     *     *     *     *     *     *
  Nutrients Per 1/12 of Recipe:
  
  Calroies......................350    Dietary Fiber.....................3 g
  Protein.......................5 G    Sodium.........................375 mg
  Carbohydrates................53 g    Potassium......................145 mg
  Fat..........................14 g    Calcium...................2% U.S. RDA
  Cholesterol.............. ..45 mg    Iron......................6% U.S. RDA
  
  From the kitchen of Lois Flack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Luscious Lemon-Filled Cupcakes
 Categories: Cakes
   Servings:  1
 
  1 3/4 c  Whole wheat pastry flour
      1 tb Baking powder
    1/4 ts Ground nutmeg
    1/4 c  Butter, softened, PLUS
      2 tb Butter, softened
    1/2 c  Honey, warmed
      8    Egg yolks, lightly beaten
      1 tb Lemon juice
    1/2 c  Milk
           ----Lemon Filling----
      2 tb Cornstarch, dissolved in 1
           -cup cold water
    1/2 c  Honey
      2    Egg yolks, lightly beaten
    1/4 c  Lemon juice
      1 ts Butter
 
  Makes 1 to 1-1/2 dozen
  
  *DIRECTIONS*
  
  Preheat oven to 325F. Butter muffin tins or line with paper cups.
  
  Sift flour with baking powder and nutmeg. In a large bowl beat together
  butter and honey for 3 minutes. Add egg yolks and continue to beat until
  fluffy. Mix in lemon juice. Add flour mixture and milk alternately, beating
  well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add
  1 teaspoon lemon filling to each cupcake, top with remaining batter, and
  bake for 20 to 25 minutes. Makes 1 to 1-1/2 dozen cupcakes.
  
  Lemon Filling: Place dissolved cornstarch and honey in a medium-size
  saucepan. Cook, stirring constantly, until thickened. Add a little hot
  mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes,
  stirring constantly. Add lemon juice and butter. Stir until butter melts.
  Cool before using. Yields about 1-1/2 cups.
  
  Shared by: June Hoffman 4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Luxe Layer Extravaganza
 Categories: Cakes, Chocolate
   Servings:  8
 
    1/2 c  Boiling water
    1/2 c  Unsweetened cocoa powder
    2/3 c  Buttermilk
  1 2/3 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter, softened (1 stick)
  1 1/3 c  Granulated sugar
      3    Eggs
      1 ts Vanilla
           RASPBERRY FILLING:
    1/2 c  Granulated sugar
    1/4 c  Water
      1 c  Heavy cream
      2 tb 10 X (confectioners') sugar
      1 ts Vanilla
      4    Egg whites
    1/8 ts Cream of tartar
      1 c  Raspberries
      1 ts Grenadine
           Garnish (Optional): whipped
           -cream, orange zest,
           Fresh raspberries
 
  CHOCOLATE CAKE:
  
  PREPARE THE CAKE:  Grease a 15 x 10 x 1-inch baking pan.  Line with waxed
  paper.  Grease the waxed paper.  Preheat the oven to moderate (350F).
  
  Pour the boiling water over the cocoa powder in a medium-size bowl; stir to
  dissolve the cocoa.  Stir in the buttermilk; the mixture should be cool.
  Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed
  paper.
  
  Beat the butter and sugar in a large bowl with an electric mixer at medium
  speed until light and fluffy.  Add the eggs, one at a time, beating after
  each addition.  Add the vanilla.  Beat the dry ingredients into the butter
  mixture, alternating with the cocoa mixture, beginning and ending with the
  dry ingredients.  Pour into the prepared pan.
  
  Bake for 20 minutes or until the center springs back when lightly pressed.
  Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake
  out onto the rack to cool completely.  Remove the waxed paper.
  
  PREPARE THE FILLING:  Heat the granulated sugar and water to boiling in a
  very small saucepan over medium heat, stirring to dissolve the sugar.  Boil
  until the temperature registers 240 F on a candy thermometer, about 10
  minutes.
  
  Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl
  until stiff.  Cover and refrigerate.
  
  Using clean beaters, beat together the egg whites and cream of tartar in a
  large bowl until soft peaks form.  Slowly beat the hot syrup into the egg
  whites, beating until the meringue forms stiff peaks and is cool.
  
  Place the raspberries in a blender or food processor.  Whirl for about 5
  seconds to puree.  Fold the raspberries and grenadine into the whipped
  cream.  Gently fold the meringue into the raspberry cream.  Set aside.
  
  ASSEMBLE THE CAKE:  Cut the cake crosswise into three equal rectangles (5 x
  10 inches).  Place one rectangle on a serving platter. Top with 2 cups of
  the filling.  Repeat two more times, ending with a layer of raspberry
  cream.  Garnish with whipped cream, orange zest, or fresh raspberries, if
  you wish.
  
  Makes 8 servings.
  
  Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g
  Carbohydrate, 399 mg sodium, 152 mg Cholesterol.
  
  Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat.
  
  [FAMILY CIRCLE; 2/1/91]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macaroon Cake (Gateau Sec Aux Noisettes)
 Categories: Cakes
   Servings:  6
 
    100 g  Flaky pastry (3 1/2 oz)
     30 g  Raspberries (1 oz)
    110 g  Sugar (3 3/4 oz)
     75 g  Ground hazelnuts (2 1/2 oz)
      2 x  Egg whites
           Grated rind of 1 lemon
           Caster sugar
           Icing sugar
           Slivered almonds
 
  Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the sugar,
  then pass the mixture through a tamis.
  
  Prepare a macaroon paste by mixing, with a spatula, the rest of the sugar,
  the ground powered nuts, the egg whites and lemon rind.
  
  Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an 18 cm (
  7 in) tart tin with a removable base. Prick it all over with the prongs of
  a fork (Put it in a refrigerator if you are not going to bake it at once).
  
  Pre-heat the oven to 220 oC/425 oF.
  
  Lightly sprinkle caster sugar over the uncooked pastry, then spread the
  raspberry puree over it in a smooth layer.
  
  Spread the macaroon mixture over the raspberry, smoothing the surface with
  the help of a spatula.
  
  Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat to 180
  oC/350 oF after 20 minutes if it is browning too quickly. Take it out and
  leave it to cool a little.
  
  Scatter the slivered almonds over the top of the cake while it is still
  warm. Sprinkle the cake with icing sugar then put it under  hot grill for
  just long enough to caramelise the sugar lightly. Take care, as this takes
  barely a minute.
  
  Let the cake cool, then take it out of the tin.
  
  (From: Fredy Girardet, Cuisine Spontanee, M Papermac, ISBN 0 333 40957 4)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mace Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Butter (or 1/2 c. butter &
           -1/2 c. Crisco)
      2 c  Sugar
      5    Eggs
      2 c  Sifted flour
    1/2 c  Milk or buttermilk
    1/2 ts Salt
      1 ts Mace
      2 ts Vanilla
 
  Mix all ingredients and bake in a greased and floured bundt pan for one
  hour at 350 degree.
  
  Top with icing or serve plain.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mahogany Cake
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/2 c  Sugar
      1 c  Butter or butter substitute
      1 ts Baking soda
    1/2 c  Cocoa
    1/4 ts Salt
      3    Eggs
      1 c  Sour milk
      2 c  Cake flour
    1/2 c  Chopped raisins
    1/2 c  Chopped nuts
 
  Cream sugar and butter.  Add egg yolks.  Beat thoroughly.  Sift flour,
  measure, and sift with baking soda and salt.  Combine sifted dry
  ingredients and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour
  milk with cocoa and heat over hot water until cocoa is melted. Cool. Add to
  cake batter.  Add raisins, which have been dredged in 2 tablespoons of the
  flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour
  into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25
  minutes.  Ice with mahogany icing. Mrs. R.B. Bumgartner, Adona, AR.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Manhattan Beach Munchies
 Categories: Cakes
   Servings: 16
 
      1 lb Bittersweet chocolate
      4    Eggs
      1 c  Butter; diced
  1 1/2 c  Sugar
    1/3 c  Strong coffee
    1/2 c  Flour
 
  MAKES 16 BROWNIES         OVEN TEMP: 375
     PREHEAT LINE A 9X13" SQUARE BAKING PAN WITH FOIL, ALLOWING FOIL TO STICK
  ABOUT 2" BEYOND THE  SIDES OF THE PAN. BUTTER THE BOTTOM AND SIDES OF THE
  PAN AND FOIL. IN A DOUBLE BOILER OVER HOT (NOT SIMMERING) WATER MELT THE
  CHOCOLATE WITH THE BUTTER AND COFFEE, STIRRING FREQUENTLY UNTIL SMOOTH.
  COOL THE MIX- TURE STIRRING IT OCCASIONALLY, FOR ABOUT TEN MINUTES.
     USING THE HIGH SPEED IN A MIXER, BEAT THE EGGS FOR 30 SECONDS, UNTIL
  FOAM. GRADUALLY ADD THE SUGAR AND CONTINUE TO BEAT FOR 2 MINUTES OR UNTIL
  THE MIXTURE IS LIGHT AND FLUFFY. REDUCE THE MIXER TO LOW SPEED AND
  GRADUALLY ADD THE CHOCOLATE MIX- TURE UNTIL JUST BLENDED. STIR IN THE FLOUR
  BY HAND. DO NOT OVERBEAT THE MIXTURE. PUT THE BATTER INTO THE PAN AND BAKE
  ON THE CENTER RACK OF THE OVEN 28 TO 30 MINUTES, THEY SHOULD REMAIN
  SLIGHTLY MOIST IN THE CENTER. COOL  ON A RACK FOR 30 MINUTES. COVER PAN
  TIGHTLY AND CHILL IN REFRIGERATOR MINIMUM OF 6 HOURS. REMOVE THE COVER AND
  RUN A KNIFE AROUND THE EDGE TO LOOSEN.  LIFT OUT OF PAN WITH OVERHANGING
  FOIL, INVERT AND PEEL OFF THE FOIL. INVERT AGAIN AND CUT INTO RECTANGLES.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Pecan Cake
 Categories: Cakes
   Servings:  6
 
    3/4 c  Maple syrup
    1/4 c  Unsalted butter
    1/4 c  Firmly packed brown sugar
        pn Ground mace
  1 3/4 c  Coarsely chopped pecan
  2 1/2 c  All purpose flour
      1 ts Baking soda
        pn Salt
    1/2 c  Room temperature unsalted
           -butter
    3/4 c  Sugar
      2    Room temperature egg
      1 ts Vanilla
      1 ts Grated lemon peel
      1 c  Plain yogurt
    3/4 c  Dried currants
 
  Generously butter 10-inch-diameter cake pan with high sides (or 7 1/2 x 11
  1/2 inch ovenproof glass baking dish). Heat syrup, 1/4 cup butter, brown
  sugar and mace in heavy medium saucepan over low heat, stirring until sugar
  dissolves. Bring to boil. Pour into prepared pan. Sprinkle with pecans.
  
  Position rack in center of oven and preheat to 350 deg. Sift flour, baking
  soda and salt into bowl. Using electric mixer, cream 1/2 cup butter in
  another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat in
  eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel.
  Stir in flour mixture and yogurt alternately, beginning and ending with
  flour mixture. Fold in currants. Spoon batter atop pecan mixture, spreading
  gently to sides of pan. Bake until tester inserted in center comes out
  clean, about 55 minutes. Immediately invert cake onto rack set over sheet
  of waxed paper. Serve warm. Garnish with whipped cream if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Sponge Cake
 Categories: Cakes
   Servings:  6
 
  1 1/4 c  Sifted flour
      1 c  Maple syrup
    1/2 ts Baking powder
    1/2 ts Salt
      6    Eggs, seperated
      1 tb Cream of tartar
      1 ts Vanilla
 
  Sift together flour, baking powder and salt.  Beat egg whites until foamy
  in large mixing bowl.  Add cream of tartar and 1/4 cup of maple syrup. Beat
  until whites form stiff peaks.
  
  Combine egg yolks, 3/4 cup maple syrup, vanilla and sifted dry ingredients
  in a small bowl.  Beat at medium speed 4 minutes.  Fold egg mixture gently
  into beaten egg whites.  Pour into greased 10 inch tube pan and bake at 350
  degrees F. for 45 minutes.  Invert to cool.
  
  SOURCE: *New York Maple Producers Association POSTED BY: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Tourlouche ( Upside Down Cake)
 Categories: Cakes, Canadian
   Servings:  1
 
      1 c  Maple
      1 tb Butter; softened
      3 tb Sugar
      1    Egg
      1 c  Flour, all purpose
      2 ts Baking powder
    1/8 ts Salt
    1/4 ts Nutmeg or cinnamon
    1/2 c  Milk
    1/4 c  Nutmeats, finely chopped (op
 
  Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking
  dish.  Let stand in a warm place, With a large spoon beat butter, sugar and
  egg together until creamy. Mix remaining dry ingredietns and add with the
  milk to the creamed mixture, stirring until well blended. Place as four
  large balls into hot syrup, then stretch dough with two forks until all are
  joined together.  This is easy because the dough gets soft when it comes in
  contact with the hot syrup. If using nut meats, add them to the hot syrup.
  Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping
  cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana
  Cookbook_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Walnut Cake (Gateau a L'erable Et Noix)
 Categories: Cakes
   Servings: 12
 
           Karen Mintzias

MMMMM-------------------------------CAKE------------------------------------
    1/2 c  Unsalted butter; room temp.
    1/2 c  Light brown sugar (packed)
      2    Eggs; beaten to blend,
           -- room temperature
  2 1/2 c  Cake flour
      2 ts Baking powder
    1/2 ts Baking soda
      1 c  Maple syrup
    1/2 c  Hot water

MMMMM-----------------------MAPLE WALNUT PRALINE----------------------------
      1 c  Maple syrup
      1 c  Chopped walnuts

MMMMM-----------------------MAPLE WHIPPED CREAM----------------------------
      2 c  Whipping cream
      6 tb Powdered sugar
      1 ts Maple extract; or...
           -- up to double this amount
 
  FOR CAKE: Preheat oven to 350 degrees F.  Grease two 8- to 9-inch round
  cake pans.  Using electric mixer, cream butter and brown sugar.  Beat in
  eggs in thin stream.  Combine flour, baking powder and baking soda in
  another bowl.  Alternate adding dry ingredients, syrup and hot water to
  butter mixture, blending until smooth.  Bake until tester inserted in
  center comes out clean, about 30 minutes.  Cool completely.  Wrap; chill
  thoroughly.
  
  FOR PRALINE: Lightly grease baking sheet.  Boil syrup in heavy small
  saucepan until candy thermometer registers 300 degrees F (hard-crack
  stage).  Remove from heat.  Stir in walnuts.  Pour onto prepared sheet.
  Cool until set.  Transfer to processor and mix to fine powder.
  
  FOR WHIPPED CREAM: Beat cream with sugar and extract to stiff peaks.
  
  TO ASSEMBLE: Cut off top crusts from cake layers.  Set 1 layer on platter.
  Spread lightly with whipped cream.  Sprinkle lightly with praline.  Top
  with second cake layer.  Spread top and sides lightly with whipped cream.
  Spoon remaining whipped cream into pastry bag fitted with star tip.  Pipe
  lattice design atop cake; pipe border around bottom edge of cake.  Press
  praline onto sides; sprinkle any remainder on top.  Serve Maple Walnut Cake
  chilled or at room temperature.
  
  Source: Bon Appetit, February 1986 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maraschino Cherry Cake
 Categories: Cakes, Osg
   Servings:  1
 
  1 1/4 c  Suar
    1/2 c  Shortening
    1/4 c  Juice from 5 oz. bottle cher
           -ries
    1/2 c  Milk
      4 ea Egg whites
      3 ts Baking powder
    1/2 c  Nut meats
      5 oz Bottle maraschino cherries
  2 1/4 c  Flour
 
  Flour nuts and cherries before cutting up cherries into quarters. Add egg
  whites last. Use 7-minute icing. Note: Cream shortening and sugar, add
  remaining ingredients. Turn into pan. Bake in moderate 350 F. oven. Source:
  Mrs. S. E. Beers, Scioto Valley Grange, Pickaway County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marbled Chocolate Cheesecake (Lo Cal)
 Categories: Cakes
   Servings: 10
 
    2/3 c  Skim milk
      1 ea Envelope unflavored gelatin
      6 tb Sugar
      2 ea Eggs, separated, room temp.
     12 oz Low fat cottage cheese
    1/4 c  Skim milk
      2 ts Vanilla extract
      3 tb Unsweetened cocoa

MMMMM----------------------CHOCOLATE CRUMB CRUST---------------------------
    1/2 c  Vanilla wafer crumbs
  1 1/2 tb Butter or marg. melted
      1 tb Unsweetened cocoa
 
  In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
  aside. In container of blender, sprinkle gelatin over remaining 1/4 cup
  cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and
  blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at
  medium speed until well mixed. Add cottage cheese; blend at high speed
  until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture
  begins to thicken. Combine 1 T sugar and cocoa; add to blender container
  and blend until mixed. Pour chocolate mixture into large bowl. Chill,
  stirring occasionally, until mixture mounds when dropped from spoon.
  In small bowl with electric mixer at high speed, beat egg whites until
  foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold
  beaten whites into chocolate mixture; pour chocolate mixture into prepared
  crust. Spoon large dollops of vanilla mixture over chocolate; with knife or
  spatula, gently swirl to create marbled effect. Cover; refrigerate until
  firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
  crumbs and cocoa; add butter and stir until evenly blended. Press mixture
  evenly on bottom of 9 in. springform pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mardi Gras King Cake
 Categories: Cakes
   Servings:  1
 
      1 pk Yeast
    1/4 c  Warm water
      6 ts Milk, scalded and cooled
      4 c  Flour (to 5 cups)
    1/2 lb Butter
    3/4 c  Sugar
    1/4 ts Salt
      4    Eggs
      2 ts Melted butter
           Small plastic doll (or bean)
           Light corn syrup for topping
           Granulated sugar for topping
           - green, yellow, purp
 
  Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a
  large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix
  thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place
  in a greased bowl and brush with melted butter. Cover with a damp cloth and
  allow to rise until double in volume, about 3 hours. Use 1 cup or more
  flour to knead dough and roll into a 4 to 5 foot long rope. Form into a
  oval on a 14 x 17" greased cookie sheet, connecting ends of the rope with a
  few drops of water. Press the doll (or bean) into the dough from
  underneath. Cover with a damp cloth and let rise until double in volume,
  about 1 hour. Bake @ 325 degrees for 35 to 45 minutes or until lightly
  browned. Brush top of cake with corn syrup and sprinkle with alternating
  bands of colored sugar. Cake freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mardi Gras Prize King's Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Water; warm (105-115 degree
           -)
      2    Pkgs active dry yeast
  3 1/2 c  Flour (to 4 1/2 cups)
    1/2 c  Sugar
    1/2 ts Nutmeg; freshly grated
      2 ts Salt
      1 ts Lemon rind; grated
    1/2 c  Water; lukewarm
      3    Eggs
      4    Egg yolks
    1/2 c  Butter; softened
      1    Egg, lightly beaten with 1 t
           -sp milk
      1    Dime, dried bean or miniatur
           - doll
      3 c  Confectioners sugar
    1/4 c  Lemon juice; strained
      3 ts Water or more
           Green, purple and yellow sug
           -rs*
 
  Soften yeast in water. Combine flour, sugar, nutmeg, salt and lemon rind in
  a large bowl. Make a well in center. Add yeast mixture, milk, eggs, egg
  yolks and combine completely. Beat in butter until dough forms a ball.
  Place on floured board; incorporate more flour if necessary. Knead until
  smooth and elastic. Stir dough in well buttered bowl and turn so all
  surfaces are buttered. Cover with a towel and let rise 1 1/2 hours or until
  doubled in bulk. Brush baking sheet in butter. Punch down on lightly
  floured board. Knead, then pat into a 14" cylinder. Place on baking sheet
  and form into a large ring. Press trinket into dough so that it is hidden.
  Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before baking,
  brush top with the egg milk mixture. Bake in a preheated 375 degree oven
  for 25 to 30 minutes, or until golden brown. Cool on wire rack. Beat icing
  ingredients until smooth. Spread over top of cake, letting drip down sides.
  Immediately sprinkle sugars over icing in 2" wide strips of purple, green
  and yellow stripes. *Colored sugar is sold in baking supply houses. If you
  can't find it, tint icing with food coloring.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marlye Carter's Cream Cheese Pound Cake
 Categories: Cakes
   Servings: 10
 
    3/4 lb Butter,at room temperature
      1 pk Cream cheese,at room temp.
      3 c  Sugar
      6    Egg yolks
      3 c  Cake flour
      1 ts Vanilla
      6    Egg whites
 
  1. Preheat oven to 350'F.
  2. Cream butter with cream cheese until smooth. Add sugar and beat until
  thoroughly blended, light, and fluffy. Add egg yolks and continue to beat
  until well blended. Add flour, one cup at a time, stirring well after each
  addition. Stir in vanilla.
  3. In a separate bowl beat egg whites until stiff, then fold into batter.
  Spoon into a well-buttered and floured 10" tube pan. Bake in preheated oven
  45-60 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Martha Washington Devil's Food Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      4    Squares (1 oz) of
           -unsweetened chocolate
      2 c  Sugar
  1 1/2 c  Buttermilk
      2 c  Flour
  1 1/2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
    3/4 c  Butter or margarine
      3    Eggs
      1 ts Vanilla.
 
  Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches)
  
  Melt  chocolate  in a saucepan over a very low  heat,  stirring constantly
  until smooth.  Add 1/2 cup of the sugar and 1/2  cup of the buttermilk.
  Stir until well blended.  Cool  thoroughly. Mik flour, baking powder, soda
  and salt.  Cream  butter,  and gradualy beat in the remaining 1 1/2 cups
  sugar.   Continue beating until light and fluffy. Add eggs, one at a time,
  beating  thoroughly after each.  Blend in about  one-fourth  of the flour
  mixture,  then  add  the  chocolate   &   vanilla. Alternately add the
  remaining flour and  buttermilk,  beating after each addition until smooth.
  
  Pour  into two 9 inch greased & floured pans, and bake  at  350 for about
  40 minutes.
  
  I  used a cream cheese frosting on the outside and  filled  the space
  between the layers with the chocolate frosting recipe  on the Hershey's
  cocoa box.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Martha Washington's Devil's Food
 Categories: Cakes, Chocolate
   Servings:  1
 
      4 oz Unsweetened Chocolate
      1 c  Sugar
    1/2 c  Buttermilk or sour milk
    1/2 c  Cake Flour; sifted
  1 1/2 ts Baking Powder
    3/4 ts Soda
    1/2 ts Salt
    1/2 c  Butter or shortening
    3/4 c  Sugar
      3    Eggs; well beaten
      1 c  Buttermilk or sour milk
      1 ts Vanilla
 
  Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk
  and stir over boiling water until sugar is dissolved. Cool. Sift flour
  once, measure, add baking powder, soda, and salt and sift together three
  times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream
  together until light and fluffy. Add eggs and beat well. Add about 1/4 of
  flour mixture, mix thoroughly; add chocolate mixture and blend. Add
  remaining flour, alternately with buttermilk, a small amount at a time;
  beat very thoroughly after each addition. Add vanilla. Bake in greased
  15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until
  cake is done. When cold, trim edges, cut in half crosswise, and put
  together as a two-layer cake, matching edges carefully. Spread tops and
  sides with Martha Washington's Fudge Frosting (See recipe). Or add chopped
  nut meats to part of frosting and use as filling. This recipe has been
  adapted to modern measurements from Marthas Washington's own recipe. It is
  an excellent choice for February parties or for any occasion where a deluxe
  cake is desired.
  
  Kate Smith Collection, (as adapted from Martha Washington's recipe)
  Published 1940 by General Foods Corp. (Courtesy of Barb Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Martha Washington's Fudge Frosting
 Categories: Toppings, Cakes
   Servings:  1
 
  1 1/2 c  Sugar
    3/4 c  Water
      1 tb Light corn syrup
      1 ds Salt
      4 oz Unsweetened Chocolate
      4 tb Butter
      1 ts Vanilla
 
  Combine sugar, water, corn syrup, and salt in small saucepan. Bring quickly
  to a boil, stirring only until sugar is dissolved. Then boil, without
  stirring, until mixture forms a very soft ball in cold water (232 degrees
  F.). Cool to lukewarm ( 110 degrees F. ). Melt chocolate in medium saucepan
  over boiling water. Add butter and vanilla. Remove from boiling water. Add
  syrup gradually, stirring constantly. Continue stirring until smooth and
  thickened. Place again over boiling water and stir until frosting is
  softened and of right consistency to spread. Remove from boiling water and
  spread on cake. If necessary, place over hot water to keep soft while
  spreading. Makes enough frosting to cover tops and sides of two 7
  1/2x9-inch layers.
  
  Kate Smith Collection 1940 Published by General Foods (Courtesy of Barb
  Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mattie's Jam Cake
 Categories: Cakes
   Servings:  1
 
  2 1/2 c  Brown sugar
      2 c  Sour milk
      4 c  Flour
    3/4 c  Butter
      2 c  Jam
      2 ts Baking soda
      3 ts Cinnamon
      2 ts Cloves
      2 ts Nutmeg
      3 lg Eggs
     15 oz Raisins
      1 c  Nutmeats
           Figs and dates; as desired
 
  Mix all ingredients together well except jam. Lastly, gently stir in the 2c
  jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree
  oven for 35-40 minutes or until toothpick inserted in center comes out
  clean. If desired, serve with caramel icing.
  
  Mrs. Charles E. Phillips
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mayonnaise Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
MMMMM-------------------------------CAKE------------------------------------
      3 c  Flour, Unbleached, Sifted
    1/3 c  Cocoa, Baking
      3 ts Baking Soda
    1/2 ts Salt
  1 1/2 c  Mayonnaise Or Salad Dressing
  1 1/2 c  Sugar
  1 1/2 c  Cold Water
  1 1/2 ts Vanilla Extract

MMMMM--------------------FLUFFY CHOCOLATE FROSTING-------------------------
      1 c  Brown Sugar, Packed
      3 tb Half And Half Or Light Cream
      3 tb Butter Or Margarine
    1/3 c  Chocolate Chips, Semi-Sweet
    1/2 ts Vanilla Extract
 
  Sift together flour, cocoa, baking soda and salt; set aside.  Combine
  mayonnaise and sugar in a mixing bowl.  Beat with electric mixer at medium
  speed until blended.  Gradually beat in cold water and vanilla. Add dry
  ingredients to mayonnaise mixutre, beating until well blended, about 2
  minutes.  Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in
  preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in
  pan on rack.  Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY
  CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a
  saucepan.  Cook over medium heat, stirring constantly, until mixture comes
  to a boil.  Boil 1 minute. Remove from heat. Stir in chocolate chips and
  vanilla.  Beat with electric mixer at high speed until of a spreading
  consistency. NOTE: This recipe is included in this file as it is a classic
  Chocolate Cake and I have looked for the recipe for years before finding
  it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mayonnaise Spice Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Raisins
      1 c  Nuts, Chopped (Optional)
      1 ts Soda
      1 c  (Scant) Hot Water
      1 c  Mayonnaise
      1 c  Sugar
      1 ts Vanilla Extract
      1 ts Cloves
      1 ts Cinnamon
      2 c  Unbleached Flour
 
  Combine the raisins, nuts, soda and hot water and allow to soak for 10
  minutes.  blend together the mayonnaise, sugar, vanilla extract, cloves and
  cinnamon.  Fold this mixture alternately with the raisin mixture into the
  flour.  Pour the batter into a greased and floured 9-inch square baking pan
  and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until
  the cake tests done.
  
  From The Farmers Almanac 1976
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mayonnaise Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      2 c  Flour
      1 c  Sugar
      4 tb Cocoa
    1/2 ts Salt
      2 ts Baking soda
           Add:
      1 c  Mayonnaise
      1 ts Vanilla
      1 c  Water
 
  Mix together:
  
  Bake at 250 degrees for 20-30 minutes.  Easy and moist!
  
  The recipe didn't say what size pan but you can use your own judgement on
  that.  This was from a book compiled by the Women's Guild of Faith Lutheran
  Church in Plano, TX.
  
  Grace
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mayonnaise Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Sugar
      1 c  Mayonnaise
      3 c  Flour
  1 1/2 ts Baking soda
      4 tb Cocoa
      1 pn Of salt
      1 c  Milk
      1 ts Vanilla
 
  Combine sugar & mayonnaise, add vanilla.  Sift dry ingredients and add
  alternately to mayonnaise mixture with milk.  Beat until smooth, pour into
  layer cake pans or up cake pans.  Bake in a moderate oven 350 for 25 or 30
  minutes.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meringue Cake
 Categories: Cakes, 1941
   Servings:  6
 
      5    Egg whites
      1 c  Sugar
    1/4 c  Cocoa
    1/2 ts Vanilla
    1/2 c  Flour
    1/2 ts Cream of tartar
 
  Beat egg whites until they hold their shape.  Gradually add sugar which has
  been sifted with cocoa, cream of tartar, and flour. Add the flavoring. Mix
  just enough to obtain a uniform blend of ingredients. Pour into well-oiled
  shallow pans.  Bake in moderate oven (350 F) about 35 minutes. Remove from
  oven and when cool put layers together with boiled icing. Chopped nuts or
  coconut may be combined with the icing. Mrs. George Starbuck, Brownington,
  MO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
     12 oz Semi sweet chocolate. melted
      4    Eggs separated (room
           -temperature)
    3/4 c  Sugar
      1 c  Mayonnaise (room
           -temperature)
    3/4 c  Ground almonds
    1/4 c  Clour
    1/4 c  Kahlua
 
  From: SF Examiner Posted by: Emily Jorge, COOKING echo
  
  Mexican Chocolate Cake
  
  Confectioners' Sugar
  
  Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease
  the wased paper and side of pan.  Melt the chocolate and cool to room
  temperature.  In a large bowl, with mixer at high speed, beat the egg
  yolks.  Graduly add sugar and beat until light about 4 minutes. Add
  mayonnaise and beat for 1 minute longer. Stir in the ground almonds and
  flour until blended. Stir in Kahlus. In a medium bowl, using clean beater,
  beat egg whites until stiff and fold into the batter. Pour mixture into the
  prepared pan.  Bake at 350 for 55 min. or until firm.
  
  Cool the cake in the pan on a wir rack for 10 minutes.  Remove the side of
  the pan and cool the cake 30 minutes longer. Invert onto a wire rack and
  remove bottom of pan and waxed paper.  Cool completely. Sprinkle with
  confectionr's sugar you might try using a geometric patter made from paper
  to create an interesting design instead of the old doilie trick. Hope this
  is it. Emily Jorge
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Wedding Cakes
 Categories: Cookies, Cakes
   Servings:  6
 
      1 c  Butter, room temperature
    1/2 c  Powdered sugar
    1/4 ts Salt
      1 ts Vanilla extract
      2 c  Sifted flour
 
  More powdered sugar
  
  Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too
  soft, chill until firm. Scoop small pieces of dough, roll in hand to make a
  small ball, & place on ungreased cookie sheets. Bake in preheated 400
  degree oven about 12 minutes, or until golden brown. Roll cookies in
  powdered sugar while hot. Cool on wire rack. Freeze well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave German Honey Spice Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Butter or margarine
      1 c  Dark brown sugar; packed
      2    Eggs; large
    1/2 c  Honey
      2 c  Flour
      1 ts Baking soda
    1/2 ts Nutmeg; ground
    1/2 ts Cinnamon; ground
    1/2 ts Cloves; ground
    1/2 ts Ginger; ground
    1/2 c  Water; boiling
      2 ts Lemon extract
      1 ts Lemon rind; grated
 
  Spray a 2 quart rectangular glass dish with non-stick coating; set aside.
  Put butter into a 2 quart glass bowl. Microwave on 30% (medium low) 2
  minutes or until butter is soft. Cream in sugar; then eggs. Stir in honey.
  Sift flour together with soda, nutmeg, cinnamon, cloves and ginger. Add
  flour mixture, alternately, with water. Add lemon extract and rind. Pour
  batter into prepared dish. Rotating dish twice during baking, microwave on
  70% (medium high) 10 to 12 minutes or until cake tests done. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Pineapple Downside - Up Cake
 Categories: Cakes
   Servings:  6
 
      4 ts Margarine
    1/3 c  Light brown sugar
     16 oz Pineapple slices; can, drai
           - and reserve juice
      4    Maraschino cherries, cut in
           -alf
  1 1/4 c  Flour
    3/4 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
      1    Egg
    1/3 c  Oil
    1/2 c  Pineapple juice; reserved
    1/2 ts Vanilla extract
    1/2 ts Almond extract
 
  Line a 9" round baking dish with parchment paper, folding paper over the
  sides. Put margarine on paper and microwave on high 45 seconds or until
  melted. Sprinkle brown sugar over margarine. Arrange 7 pineapple slices on
  top of sugar mixture. Decorate centers of slices with cherries Place flour,
  sugar, baking powder and salt in a medium mixing bowl. Add egg, oil,
  reserved pineapple juice and extracts. Blend with a wooden spoon and pour
  batter over pineapple slices. Rotating midway through cooking, microwave on
  50 % (medium) 5 minutes; then microwave on high 4 to 5 minutes, rotating
  dish twice. Let stand 5 minutes and invert on serving plate. Remove
  parchment paper and discard.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Pumpkin Spice Cake
 Categories: Cakes
   Servings:  1
 
      1    Spice cake mix; box
     16 oz Pumpkin pie filling; spiced
           - can
    1/2 c  Water
      3    Eggs
      1 c  Powdered sugar
    1/4 ts Pumpkin pie spice
      1 ts Milk
 
  Grease two 8" round or one microwave bundt or tube cake pan. In a large
  bowl, combine spice cake mix, pumpkin pie filling, water and eggs. Beat on
  high speed with electric mixer for 2 minutes. Pour into cake pans.
  Microwave according to directions with your oven (8" round pans usually
  take 8 to 9 minutes on medium high, rotating dish every 3 minutes; ring
  mold or bundt pan, usually 11 to 14 minutes on high, rotating every 3
  minutes.) Let stand 5 to 10 minutes before inverting to cool. In a bowl,
  mix confectioners' sugar, pie spice and enough milk to make a thin glaze.
  Pour over cake to glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Chocolate Cake
 Categories: Cakes
   Servings:  8
 
    1/4 c  Hershey's cocoa
    2/3 c  Water; hot, divided
    3/4 c  All-purpose flour; plus 2 t
           -sp
      1 c  Sugar
    1/2 ts Baking soda
    1/4 ts Baking powder
    1/4 ts Salt
    1/4 c  Vegetable oil; plus 2 tbsp
      1    Egg
      2 ts Vanilla extract
           Easy cocoa frosting (recipe
           -ollows)
 
  Grease round microwave proof baking dish, 7 1/4 x 2 1/4" or 8 x 1 1/2 line
  bottom with plastic wrap. In small microwave proof bowl, combine cocoa and
  1/3 cup water; microwave on high ( full power)40 to 50 seconds or until
  very hot and slightly thickened. In medium bowl, combine flour, sugar,
  baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water,
  egg, vanilla and chocolate mixture; beat until batter is smooth and well
  blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes
  without turning until cake begins to pull away from sides (some moist spots
  may remain but will disappear on standing). Let stand 5 minutes; invert
  onto serving plate. Peel offplastic wrap. Frost.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Midori Cake
 Categories: Cakes
   Servings: 12
 
MMMMM-------------------------------CAKE------------------------------------
      1    Box yellow cake mix
      3 oz Inst. pistachio pudding mix
      4    Eggs
    1/2 c  Plain yogurt
    1/2 c  Oil (corn)
    1/2 ts Coconut flavoring

MMMMM---------------------------MIDORI GLAZE--------------------------------
      2 c  Powdered sugar
    1/2 c  Midori
    1/2 c  Cream cheese
      2 tb Butter
    1/2 ts Coconut flavoring
 
  Beat cake ingredients for 4 minutes at medium speed.  Pour into well
  greased Bundt pan.  Bake at 350 F for 50-55 minutes.  Cool about 15 minutes
  in pan, then turn out onto cooling rack.
  
  For glaze:  Mix glaze ingredients at high speed until smooth and
  spreadable.  Glaze while cake is slightly warm.
  
  From "What to Make of Midori", Copyright 1981 Suntory International. Typed
  for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mike's Rum Cake
 Categories: Cakes
   Servings: 12
 
      1 c  Pecans; finely chopped
 18 1/2 oz Yellow cake mix; no pudding
      1 pk Vanilla pudding mix; small
      4    Egg
    1/2 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Dark bacardi rum
           Glaze:
    1/4 lb Butter
    1/4 c  Water
      1 c  Sugar
    1/2 c  Dark bacardi rum
 
  Preheat oven to 325 degrees (f) Grease and flour a 10 cup bundt pan
  Sprinkle chopped pecans in bottom of pan Pour batter of water, cake mix,
  pudding, eggs and oil and rum over the nuts in the pan Bake 1 hour or until
  done by toothpick test Cool and Invert over cake rack GLAZE: Melt and stir
  all ingredients except rum over low flame for 5 minutes, keep stirring and
  wiping sides of pan Take an Ice pick and make many holes in the top of
  cake, thru the nut coating, after you have made many holes, keep drizzling
  in the glaze until it is all absorbed. You cannot rush this part.. Let the
  cake sit until dinner, and then enjoy with expresso, or other after dinner
  liqueur. ENJOY......This cake will keep well and is better the next day.
  Will always be very wet inside and moist.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mile High Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
    1/2 c  Cocoa, Baking
    1/2 c  Hot Water
      2 ts Baking Soda
    1/2 c  Vegetable Shortening
      2 c  Sugar
      2 lg Eggs
      2 ts Vanilla Extract
  2 1/2 c  Flour, Unbleached, Sifted
      1 c  Buttermilk

MMMMM--------------------------COCOA FROSTING-------------------------------
    1/2 c  Butter Or Regular Margarine
      1 oz Baking Chocolate
      1 lb Confectioners' Sugar, Sifted
      1 lg Egg White
      1 ts Vanilla Extract
      1 ts Lemon Juice
      3 tb Milk
 
  Combine cocoa, hot water and baking soda in a small bowl.  Let stand while
  mixing other ingredients.  Cream the shoretening and sugar together in a
  mixing bowl, using an electric mixer set on medium speed, until light and
  fluffy.  Add eggs, one at a time, beating well after each addition. Beat in
  vanilla and cocoa mixture.  Add flour alternately with the buttermilk to
  creamed mixture beating well after each addition. Pour batter into 3
  greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350
  degree F. oven for 25 minutes or until cakes test done. Cool in pans on
  racks for 10 minutes. Remove from pans; cool completely on racks. To
  assemble cake, place one cake layer on serving plate. Spread with Cocoa
  Icing. Top with second cake layer and spread a layer of frosting. Top with
  third cake layer and frost sides and top with remaining frosting. COCOA
  ICING: Combine butter, and chocolate in the top of a double boiler. Place
  over hot water; stir until melted.  Remove from heat; cool to room
  temperature. Sift confectioners' sugar into a large mixing bowl. Make a
  well in the center and add egg white, vanila, and lemon juice. Pour in the
  chocolate mixture.  Blend until smooth, using an electric mixer set at
  medium speed. Add milk to make frosting of a spreading consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Cake (Plain Jane)
 Categories: Cakes, Chocolate
   Servings:  8
 
      6    Milky Way Bars
      1 c  Butter, sweet
      2 c  Sugar
      4    Egg
  2 1/2 c  Flour
    1/2 ts Baking Soda
  1 1/4 c  Buttermilk
      1 ts Vanilla
      1 c  Nuts, chopped
 
  Calories     per serving:             Number of Servings:   8 Fat grams per
  serving:              Approx. Cook Time: 1:20 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Melt candy bars and 1/2 cup butter in a saucepan over very low heat. Set
  aside.  Preheat oven to 350 detgrees.
  
  Beat sugar and remaining butter until fluffy.  Add eggs, one at a time,
  beating well after each addition.  Add flour and baking soda alternately
  with buttermilk, stirring until smooth.  Add candy mixture, stirring well.
  Stir in vanilla and nuts (nuts are optional). Pour into greased, floured
  bundt pan.
  
  Bake at 350 degrees for 1 hour and 15 to 25 minutes.  Test with toothpick.
  Cool in pan on wire rack for 20 minutes and remove from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Wonder Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      6    Regular-size (or 13
           -individual-size) Milky Way
           -candy bars
      2    Sticks (1 cup) butter or
           -margarine
      2 c  Sugar
      4    Eggs
  2 1/2 c  All-purpose flour
    1/2 ts Baking soda
  1 1/4 c  Buttermilk
      1 ts Vanilla
      1 c  Chopped nuts
 
  In heavy saucepan over low heat, melt candy bars with 1 stick of the
  butter, stirring frequently until smooth. Remove from heat and allow to
  cool.
  
  Beat remaining stick of butter and sugar until light and fluffy. Add eggs
  one at a time, mixing well after each addition. Stir together flour and
  baking soda and add to butter alternately with buttermilk, mixing just
  until dry ingredients are moistened. Blend in cooled Milky Way mixture,
  vanilla and nuts.
  
  Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F.
  oven 1 hour and 20 minutes, or until top springs back when touched lightly
  and wooden pick inserted in center comes out clean. (Top will be quite
  dark.)
  
  Cool 10 minutes before removing from pan and cooling on wire rack.
  
  From: Steve Herrick Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Plus 2 tbsp butter or
           -margarine
      1 c  (4-oz) finely chopped pecans
     14 oz Milky Way bars, cut up
  2 1/2 c  All-purpose flour
    3/4 ts Baking soda
    1/4 ts Salt
  1 1/2 c  Sugar
      4 lg Eggs
      1 ts Vanilla
  1 1/4 c  Buttermilk
 
  Heat oven to 325 degrees. Grease a 10-inch fluted tube pan with the 2
  tablespoons butter. Add chopped nuts; tilt and rotate pan to cover bottom
  and sides. Leave any loose nuts in bottom of pan. Heat candy bars and 1/2
  cup butter in a heavy saucepan over low heat, stirring often until melted
  and smooth. Remove from heat; cool slightly. Mix flour, baking soda and
  salt. In a large bowl, beat remaining 1 cup butter and sugar with electric
  mixer until fluffy. Add eggs one at a time, beating well after each
  addition. Beat in vanilla and candy mixture. Add flour mixture alternately
  with buttermilk until well blended. Scrape into prepared pan. Bake about 1
  hour, or until pick inserted in center comes out clean. Cool in pan on rack
  30 minutes. Invert on rack; remove pan and cool completely.
  
  Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Cake
 Categories: Cakes
   Servings: 12
 
      2 tb Vegetable Shortening
    3/4 c  Finely Chopped Nuts
     12    Snack Size Milky Way Bars
      1 c  Buttermilk, plain yogurt, or
           -sour cream
      1 c  Butter or Margarine
  1 1/2 c  Sugar
    1/2 ts Vanilla
      4    Eggs
  2 1/2 c  Flour
      1 ts Salt
    3/4 ts Soda
 
  Generously grease 12-cup Bundt pan or 10-inch tube pan with shortening;
  coat pan with nuts.  In heavy saucepan over low heat, melt Milky Way bars
  with 1/4 cup buttermilk, stirring frequently until smooth.  Beat together
  butter and sugar until light and fluffy; blend in vanilla.  Add eggs one at
  a time, mixing well after each addition.  Add combined flour, salt and soda
  alternately with remaining 3/4 cup buttermilk, mixing just until dry
  ingredients are moistened.  Blend in Milky Way bar mixture; spoon into
  prepared pan.  Bake at 350 degrees for 55 to 60 minutes or until wooden
  toothpick inserted in center comes out clean.  Cool 10 minutes; invert onto
  wire rack.  Cool completely.
  
  Makes one 12-cup Bundt or 10-inch tube pan cake
  
  Variation: Omit nuts; lightly flour greased pan.
  
  Posted By: Dave Lewis 5/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Cake
 Categories: Cakes
   Servings:  1
 
      8    Milky Way bars (melted)
      2 c  Sugar
      2    Sticks of margarine
      4    Eggs
  2 1/2 c  Flour
    1/2 ts Soda
      1 c  Buttermilk
    1/2 c  Nuts
 
  Melt the bars, sugar, and margarine, and add the 4 eggs one at a time. Add
  the rest of the ingredients and bake for about an hour at 350 degrees. For
  frosting, melt 4 bars, 1 stick of margarine, and a 1/2 box of powdered
  sugar.  After the mixture cools, add 2 tb of milk, and 2 ts of vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Cake
 Categories: Cakes
   Servings: 10
 
      4    2.1 Oz. Milky Way Candy Bars
    1/2 lb Butter
      2 c  Sugar
      4 lg Eggs
      1 c  Buttermilk
  2 1/2 c  Flour, Unbleached, Sifted
    1/4 ts Baking Soda
      2 ts Vanilla Extract
      1 c  Pecans, Coarsely Chopped
 
  Melt Milky Ways and 8 T butter in double boiler.  Let cool.  Preheat the
  oven to 350 degrees F.  Cream remaining butter with sugar.  Add eggs, one
  at a time. Add buttermilk alternately with flour and soda.  Add vanilla and
  Milky Way mixture and mix until smooth.  Fold in pecans.  Pour into a
  greased and floured bundt pan.  Bake 1 hour or until cake tester comes out
  clean.  Cool 15 minutes in the pan and then turn out on rack to finish
  cooling.  NOTE: Serve this cake with scoops of ice cream on top of each
  slice for a taste delight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Cake
 Categories: Cakes
   Servings: 20
 
     11    Milky Way Bars
      3 pk Butter
      2 c  Sugar
      4    Eggs
  2 1/2 c  Flour
      1 c  Buttermilk
    1/2 tb Baking Soda
      2 tb Vanilla
      2 c  Powdered Sugar
 
  Melt 8 bars & 1 stick of butter in double boiler until smooth.  Set aside.
  Cream sugar & 1 stick butter; add eggs, 1 at a time, beating until smooth.
  Add flour, buttermilk, and soda.  Add milky way mixture, 2 teas. vanilla,
  and chopped nuts.  Bake in a greased & floured bundt or angel food cake pan
  for 40 min. to 1 hour at 325 %.
  
  ICING:
  
  Melt remaining candy bars & remaining butter until smooth.  Add small
  amount of vanilla & powdered sugar until desired spreading consistency is
  reached. Spread over cool cake.
  
  NOTE:
  
  Cake must be well cooled before you attempt to put icing on!!!!
  
  Originally shared by someone with the Prodigy ID# GBDP78B.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mince-Meat Upside-Down Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1    Egg, well beaten
    1/2 c  Sugar
      1 c  Flour
  1 1/2 ts Baking powder
    1/8 ts Salt
    1/2 c  Brown sugar
      1 ts Vanilla
      2 tb Shortening
  1 1/2 c  Mince-meat
      2 tb Butter or butter substitute
    1/3 c  Milk
 
  Cream 1/2 cup white sugar with shortening.  Add egg.  Sift flour, measure,
  and sift with baking powder and salt.  Add alternately with milk, to first
  mixture.  Add flavoring.  Melt butter in heavy frying pan, or cake pan.
  Spread brown sugar and mince-meat, softened with 2 tablespoons of water if
  necessary, evenly over pan. Pour cake batter into pan. Bake in moderate
  oven (375 F) 30 minutes.  Invert and serve with whipped cream. Eight slices
  pineapple, 1 1/2 cups fresh or canned peaches, or drained and pitted cooked
  prunes may be substituted for the mince-meat. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mincemeat Plum Pudding
 Categories: Cakes
   Servings:  8
 
  1 1/2 c  Mincemeat
    1/2 c  Packed Brown Sugar
    1/3 c  Butter
    1/2 c  Orange Juice
      1 ts Finely Grated Orange Rind
      2 tb Dark Rum Or Brandy
  1 1/2 c  All-Purpose Flour
  1 1/2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Cinnamon
      2    Eggs, Lightly Beaten
    3/4 c  Chopped Walnuts Or Almonds
 
  In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar,
  butter, orange juice, rind and rum. Microwave at high for 3 minutes or
  until butter is melted and mixture is hot, stirring once. In another bowl,
  sift together the flour, baking powder, soda and cinnamon. Pour the
  mincemeat mixture over the dry ingredients along with beaten eggs and nuts;
  stir until batter is well combined. Lightly grease a 2-quart ring mold or
  souffle dish and line the bottom with parchment paper, grease the paper. If
  using souffle dish, invert a greased glass in the centre of dish. Spoon
  batter evenly into prepared dish. Place an inverted dinner plate in the
  bottom of microwave and set the dish on the plate. Microwave at medium for
  10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or
  until top is no longer moist. Let stand on counter top for 15 minutes. Run
  a knife around the outside of dish. Invert on to a serving plate and let
  cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6
  minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The
  Gazette 90/12/19.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Miracle Whip Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      2 c  Flour
      3 tb Cocoa
      1 c  Sugar
    1/2 ts Salt
 
  Sift above together 3 times. Put in mixing bowl and make a well in the
  middle.  Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling
  water to which has been added 1 1/2 tsp. of soda and 1 tsp.  vanilla into
  the well you have made in flour.  Mix well by hand.  Bake in greased and
  floured layer cake pans (two 8-inch) or large glass pan.  Bake at 350
  degrees about 35 to 40 minutes, or until cake springs back when tested.
  
  From a cookbook from Zion Lutheran Church, Prairie Village, Kansas
  
  Grace
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mississippi Mud Cake
 Categories: Cakes
   Servings:  8
 
    1/2 c  Butter, Softened
      1 c  Sugar
      3 x  Eggs
    3/4 c  All-Purpose Flour
    1/2 ts Baking Powder
      1    Dash Salt
    1/4 c  +1/2 T Cocoa
      1 ts Vanilla Extract
      1 c  Pecans, Chopped
     10 oz Marshmallows
      1    Chocolate Frosting
    1/4 c  Butter
    1/4 c  +2 T Cocoa
    1/4 c  +3 T Warm Milk
      1 ts Vanilla Extract
     16 oz Powdered Sugar, Sifted
 
  Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
  beating well after each addition. Combine flour, baking powder, salt, and
  cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter
  into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to
  18 minutes until top is barely soft to the touch. Remove cake from oven and
  cover top with marshmallows. Return to oven for 2 minutes or until
  marshmallows are soft. Spread marshmallows over cake and immediately cover
  with Chocolate Frosting. Let frosting harden before cutting the cake into
  squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa,
  mixing well. Gradually beat in powdered sugar, adding warm milk as
  necessary, until spreading consistency. Stir in vanilla. Spread immediately
  over warm marshmallows. Yield: enough for one 13x9 inch cake. Source:
  Southern Heritage CAKES Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mississippi Mud Cake
 Categories: Cakes
   Servings:  6
 
      2    Sticks Butter Or Margarine
      2 c  Sugar
      4    Eggs
    1/2 c  Cocoa
      1 ts Vanilla Extract
  1 1/2 c  Flour
      1 c  Chopped Pecans, Optional
           Jar Marshmallow Creme
 
  Mix butter, 2 eggs and cocoa together. Then,add and mix in vanilla extract,
  2 eggs, flour and pecans, if desired. Put into a greased 11 x 14" pan. Bake
  @ 350 degrees for 30 minutes. Remove from oven. While cake is hot, spread
  3/4 jar of marshmallow creme in top. Mix together 1 stick butter, 6 T milk,
  1/2 cup cocoa, 1 box powdered sugar, 1 t vanilla extract and 1 cup medium
  chopped pecans. Spread over marshmallow topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mississippi Mud Cake
 Categories: Cakes, Desserts
   Servings:  1
 
      2 c  White flour
      1 ts Baking soda
    1/4 ts Salt
  1 3/4 c  Strong coffee
    1/4 c  Brandy
      5 oz Unsweetened chocolate
      1 c  Margarine
      2 c  Sugar
      2    Eggs, lightly beaten
      1 ts Vanilla extract
 
  Preheat oven to 275F.
  
  Grease a 10" bundt pan & srinkle with cocoa (don't ask what a bundt pan
  is).
  
  Sift together flour, baking soda & salt.  Heat coffee & brandy on low for 5
  minutes.  Add chocolate & margarine & stir till melted.  Add sugar & stir
  till dissolved.  Let cool & then transfer to a large mixing bowl. Add flour
  mixture about 1/2 cup at a time.  Beat till smooth.  Add eggs & vanilla &
  beat for a minute.
  
  Pour batter into the pan.  Bake for 1 1/2 hours or until it is cooked.
  Allow to cool in the pan for 10 minutes.  Invert onto a plate & remove pan
  when completely cool.
  
  "New Recipes From Moosewood Restaurant"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Buttercream
 Categories: Cakes, Toppings
   Servings:  2
 
    1/4 c  Instant coffee powder
      2 ts Water
      8 tb (1 stick) unsalted butter at
           -room temperature
    1/4 c  Confectioners sugar
    3/4 c  Plus 2 Tablespoons heavy
           -(whipping) cream, chilled
 
  Flavored lightly with coffee, this variation on Rosie's Buttercream has a
  lovely cafe au lait color.
  
  1. Dissolve the coffee in the water.
  
  2. Place all ingredients in a food processor and process until light and
  fluffy, about 5 minutes. Stop the machine several times to scrape down the
  sides of the bowl with a rubber spatula.
  
  3. Transfer the buttercream to a medium sized mixing bowl and, using the
  paddle attachment of an electric mixer, continue to beat on medium-high
  speed, until the buttercream is white and fluffy, 15 to 20 minutes. Stop
  the mixer to scrape the bowl several times with a rubber spatula (If you do
  not have a paddle attachment, you can use the whisk) Use the buttercream
  for frosting within an hour or it will need rewhipping.
  
  Makes 2 to 2.1/4 cups, enough to fill and frost a two- or four-layer cake
  
  Source: Rosies 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: Mocha Cake
 Categories: Cakes, 1941
   Servings:  6
 
    1/2 c  Shortening
      1 c  Brown sugar
  1 3/4 c  Flour
    1/2 ts Baking soda
    1/2 ts Allspice
    1/4 ts Salt
      1 c  Currents
      2    Eggs, well beaten
      1 tb Coffee
    1/2 c  Boiling water
      1 ts Cinnamon
    1/2 ts Cloves
      1 c  Raisins
    1/2 c  Finely sliced citron
 
  Combine coffee and boiling water.  Boil 3 minutes.  Strain and cool. Cream
  sugar with shortening.  Add eggs.  Beat thoroughly. Sift flour, measure,
  and sift with baking soda,salt, and spices, reserving 1/4 cup of the flour
  for dredging the fruits.  Add dry ingredients alternately with coffee to
  first mixture.  Beat until smooth. Add fruits. Mix well. Pour into
  well-oiled loaf pan. Bake in slow oven (350 F) about 40 minutes. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Chocolate Chip Cheesecake
 Categories: Cakes
   Servings: 10
 
  2 1/4 c  Graham Cracker Crumbs
     12 oz Seimi Sweet Choc.Chips *
  2 1/3 c  Butter, melted **
    1/2 c  Milk
      4 ts Instant Coffee
      1    Env. Unflavored Gelatin
     16 oz Cream Cheese, Softened
     14 oz Sweetened Condensed Milk
      2 c  Heavy Cream, Whipped
      1 c  Chocolate Chips *
 
  *     Cholcolate chips should be the Little Bits chocolate Chips and they
  **    Butter is to be melted and then cooled to room temperature. In large
  bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and
  butter, mix well.  Pat firmly into 9-inch springform pan, covering bottom
  and 2 1/2-inches up sides.  Set aside. In small saucepan, combine milk and
  instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over
  low heat, stirring constantly until gelatin and coffee dissolve. Set aside.
  In large bowl, beat cream cheese until creamy. Beat in sweetened condensed
  milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of
  little bits chocolate chips. Pour into prepared pan. Chill until firm
  (about 2 hours). Run knife around edge of cake to separate from pan, remove
  rim. Makes 1 9-inch Cheesecake
  
        Bob Hogan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Icing
 Categories: Toppings
   Servings:  6
 
  1 1/2 c  Powdered sugar
      1 tb Coffee
    1/8 ts Salt
      1    Egg yolk, well beaten
      4 ts Cocoa
    1/4 c  Butter
      1 ts Vanilla
 
  Sift sugar.  Cream butter.  Add sugar.  Beat until smooth.  Add remaining
  ingredients.  Beat until well blended.
  
  The Household Searchlight
  
  Recipe Posted by Joan Johnson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Whipped Cream Filling (For Graham Cracker Cake)
 Categories: Cakes
   Servings:  6
 
  2 1/2 c  Heavy cream, well chilled
    1/3 c  Strained confectioner's
           -sugar
      3 tb Strained unsweetened cocoa
      1 ts Coffee zest (see note)
      2 tb Kahlua or Tia Maria
    1/2 ts Unsweetened cocoa, for
           -garnish
 
  Pour cream into a well-chilled mixing bowl.  Beat in an electric mixer
  fitted with chilled beaters or whip attachment.  Stir in the confectioner's
  sugar and cocoa and beat on medium speed until the cream begins to thicken.
  Add the coffee zest and liqueur.  Continue whipping until cream reaches the
  soft peak stage, and remove from the mixer.  Finish beating by hand using a
  wire whisk, whipping until cream is quite thick but not grainy.
  Refrigerate.
  
  Note:  to make coffee zest, add 3 parts coffee crystals to 1 part boiling
  water.
  
  To assemble the cake, split each layer into halves.  Set the first layer on
  a serving plate, top side down.  Fit a 14-inch pastry bag with a large no.
  5 plain tube, and fill it 1/3 rd full with mocha whipped cream.  Starting
  1/2 inch from the edge, pipe a circle of cream around the top of the layer.
  Fill center of the circle with additional cream, smoothing surface with a
  large metal offset spatula.  Repeat with the second and third layers,
  placing them cut side up. Arrange the top layer cut side down, aligning
  layers so the sides of the cake are even.
  
  Empty the remaining whipped cream into the pastry bag.  Pipe 1/2 inch
  whipped cream dots on the top layer, beginning at the outer edge.  Each dot
  should touch the preceding one, forming a ring.  Continue working toward
  the center of the cake until the entire surface is covered.
  
  Place 1/2 tsp cocoa in a very fine mesh strainer.  Gently tap the strainer
  over the surface of the cake to give it a light dusting of cocoa.  Place
  the cake in the refrigerator uncovered to chill, but remove from
  refrigerator at least 1 hour before serving.
  
  Storage:  Store leftover cake in the refrigerator under a foil tent.  This
  cake will keep for up to three days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Angel Cake
 Categories: Cakes, Osg
   Servings:  1
 
      1 c  Sugar
      1 c  Flour
      3 ts Baking powder
    1/2 ts Salt
      1 ts Vanilla
      1 c  Milk; scalded
      2 ea Egg whites
 
  Sift dry ingredients together 4 times. Add milk slowly, stirring
  constantly. Lastly, add well beaten egg whites. Bake in slow oven 50
  minutes. Note: Slow oven is 300 - 350 F. Source: Daisy Minch, Streetsboro
  Grange, Portage County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Hostess Cupcakes
 Categories: Cakes
   Servings: 22
 
    1/2 c  Plus 2 tbsp clour
  2 1/2 tb Cocoa powder (preferably
           -Dutch process)
    3/4 ts Baking soda
    1/4 ts Salt
    1/2 c  Sugar
    1/2 c  Water
      3 tb Vegetable oil
  1 1/2 ts Distilled white vinegar
      1 ts Vanilla extract
           FILLING
      1 c  Heavy whipping cream
      6 oz Finely chopped white
           -chocolate
           GLAZE
      3 oz Finely chopped bittersweet
           -chocolate
      3 tb Boiling water
           ICING
      1 tb Egg white, at room
           -temperature
      1 pn Of cream of tartar
    1/2 c  Plus 2 to 3 tbsp
           -confectioner's sugar
 
  These ultra-moist, dark chocolate mini-cupcakes are filled with creamy
  white chocolate ganache. They're a variation on a whimsical cupcake that
  Michael Roberts serves at Los Angeles's Trumps restaurant at teatime.
  
  CUPCAKES
  
  Make the cupcakes:
  
  1. Position a rack in the center and preheat oven to 325F. Lightly butter
  twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
  
  2. Into a medium bowl, sift together the flour, cocoa, baking soda, and
  salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil,
  vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)
  
  3. Spoon the batter into the prepared cups. Bake until a cake tester
  inserted into the center of one of the cupcakes comes out clean, about 12
  to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes.
  Remove the cupcakes from the pans and finish cooling on the rack.
  
  Make the filling:
  
  4. In a heavy medium saucepan over medium-high heat, bring the cream to a
  boil. Add the white chocolate and remove from heat. let the mixture stand
  briefly; stir until smooth. Transfer to a metal bowl and refrigerate until
  chilled thoroughly, stirring occasionally. (To speed the process, set the
  metal bowl over a larger bowl of ice water; stir the chocolate mixture
  until cool.) With an electric mixer, beat the whit chocolate mixture just
  until fluffy, about 1 minute.
  
  5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
  Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze
  a little filling into each one.
  
  Make the glaze:
  
  6. Place the chocolate in a small bowl. Whisk in the boiling water and
  blend until smooth. One at a time, dip the top of each cupcake into the
  warm glaze. Turn the glazed cupcakes right side up and set them on a wire
  rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to
  set the glaze.
  
  Make the icing:
  
  7. In a medium bowl, whisk the egg white until frothy. Stir in the cream of
  tartar. Gradually mix in enough of the confectioner's sugar to make a
  fairly stiff and smooth icing. Fill a small paper cone with the icing and
  cut a 1/16-inch opening at the tip. Remove the cupcakes from the
  refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each
  cupcake. Let the design harden and then cover and refrigerate the cupcakes.
  Serve at room temperature.
  
  The cupcakes can be made and refrigerated up to 2 days in advance, or
  frozen up to 2 weeks.
  
  Makes 22 to 24 miniature cupcakes.
  
  Source: White Chocolate, by Janice Wald Henderson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moist Chocolate Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
      2 c  Flour
      1 ts Salt
      1 ts Baking powder
      2 ts Baking soda
    3/4 c  Unsweetened cocoa
      2 c  Sugar
      1 c  Oil
      1 c  Hot coffee
      1 c  Milk
      2    Eggs
      1 ts Vanilla extract
           Favorite Icing:
      1 c  Milk
      5 tb Flour
    1/2 c  Butter, softened
    1/2 c  Shortening
      1 c  Sugar
      1 ts Vanilla extract
           For cake, sift together dry
           -ingredients in a mixing
           -bowl.
           Add oil, coffee and milk;
           -mix at medium speed for 2
           Minutes.  Add eggs and
           -vanilla; beat 2 more
           -minutes (batter
           Will be thin).  Pour into 2
           -greased and floured 9" cake
           Pans.  Bake at 325 degrees
           -for 25-30 minutes.  Cool
           -cakes
     15    Minutes before removing from
           -pans. Cool on wire racks.
           Meanwhile, for icing,
           -combine the milk and flour
           -in a
           Saucepan; cook until thick.
           -Cover and refrigerate.  In
           -a
           Mixing bowl, beat butter,
           -shortening, sugar and
           -vanilla
           Until creamy.  Add chilled
           -milk/flour mixture and beat
           -for
     10    Minutes. Frost cooled cake.
 
  Cake:
  
  From:  "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses or Honey Doughnuts (Fastnacht Kucka)
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      6 tb Molasses  Or:
      6 tb Honey
  1 1/2 qt Milk
      4 qt Flour
      2 c  Yeast, Dissolved In:
    1/2 c  Warm Water
      1 c  Butter
      4    Eggs, Beaten
 
  Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
  making a smooth batter; add yeast & water mixture. Beat together well and
  allow to stand over night. Combine the butter and eggs, and cream well. Add
  the honey and a little of the flour. Beat well and add the remaining flour,
  leaving enough to dust bread board. Allow time for full rise and then roll
  and cut in form of doughnuts. Let rise again and fry in hot cooking oil or
  fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Shoo-Fly Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
MMMMM------------------------------LIQUID-----------------------------------
    1/2 c  Molasses
      1    Egg yolk, well beaten
    1/2 tb Soda

MMMMM---------------------------DISSOLVED IN--------------------------------
    3/4 c  Water, boiling

MMMMM------------------------------CRUMBS-----------------------------------
    3/4 c  Flour
    1/2 c  Brown sugar
      2 tb Shortening
    1/8 ts Nutmeg
    1/8 ts Ginger
    1/8 ts Cloves
    1/2 ts Cinnamon
    1/4 ts Salt
 
  Combine the ingredients for the liquid part mixing well. Combine the dry
  ingredients for the crumbs, working in the shortening. Line a pie pan with
  pastry. Make alternate layers of crumbs and liquid. Top with crumbs and
  bake at 450-F until crust edges start to brown. Reduce heat to 350-F and
  bake until firm (about 20 minutes).
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Hot Fudge Pudding (Cake) with Sauce.
 Categories: Cakes, Chocolate, Sauces
   Servings:  4
 
      1 c  Flour
    1/3 c  Cocoa
    3/4 c  Sugar
      2 ts Baking Powder
    1/2 ts Salt
    1/4 c  Shortening
      1    Egg
    2/3 c  Milk

MMMMM------------------------------SAUCE-----------------------------------
    3/4 c  Sugar
      3 tb Cocoa
      2 tb Water
      2 c  HOT Water
 
  Preheat to 350F.  Sift dry ingrediants in a bowl.  Cut in shortening.  Add
  egg & milk.  Stir til flour is moist.  Put batter in 9" cake pan.  Mix
  sauce well, pour over batter slowly.  Bake for 40 minutes.  Serve with milk
  or cream (while warm).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Two Egg Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Shortening
  1 1/2 c  Sugar
      1 ts Vanilla
      2    Eggs
  2 1/4 c  Sifted cake flour
  2 1/2 ts Baking powder
      1 ts Salt
      1 c  Plus 2 tbsp. milk
 
  Stir shortening to soften.  Gradually add sugar and cream thoroughly for 10
  minutes with your mixer set on HIGH speed.  Add vanilla.  Add eggs, one at
  a time, beating well after each.  Sift flour with baking powder and salt;
  add to creamed mixture alternatley with milk, beating after each addition.
  Bake in 2 paper lined 9x1 1/2 inch round pans in a 375 degree oven for 20
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moonlight Cake
 Categories: Cakes
   Servings:  1
 
     10    Egg whites
      7    Egg yolks
      1 ts Cream of tartar
    1/2 ts Salt
  1 1/2 c  Sugar
      1 c  Cake flour
  1 1/2 ts Lemon extract
 
  Sift flour before measuring, then sift five times. Sift sugar five times.
  Add salt to egg whites, beat until frothy, then add cream of tartar.
  Continue beating, until egg whites are stiff but not dry. In another bowl,
  beat 7 egg yolks until creamy. Add to them, 2 tbsp beaten egg whites. To
  whites, gradually add sugar. Combine yellow and white mixtures. Fold in
  flavoring, flour. Rinse 4 1/2 x 10" tube pan with cold water before putting
  in batter. Bake in preheated 325 degree oven for 60 to 65 minutes or until
  done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moravian Hickory Nut Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      8    Eggs
      1 lb Sugar
      1 c  Butter
      2 c  Flour
      1 pt Hickory Nuts, Finely Chopped
           * Mixed In:
      2 tb Flour
      1    Brandy
 
  Work together butter and sugar until very creamy. Then slowly work in one
  egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to
  each egg. Continue alternating the flour and eggs until all the eggs have
  been worked in. Then add the remaining flour and nuts; lastly, add a claret
  glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well
  buttered, placing dish on a small stand at bottom of oven. Test before
  removing from oven by sticking with toothpick. If it comes out sticky, cake
  is not done; if dry and clean, cake is finished.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mrs. Fields Carrot Cake
 Categories: Cakes, Mrs.fields
   Servings: 12
 
MMMMM-------------------------------CAKE------------------------------------
  2 1/2 c  All-purpose flour
      2 tb Baking soda
    1/4 ts Salt
      2 ts Cinnamon
      1 c  Light brown sugar, packed
      1 c  White sugar
  1 1/2 c  Butter, softened
      3 lg Eggs
      2 ts Pure vanilla extract
      3 c  Grated carrots
    1/2 c  Crushed pineapple, drained
      1 c  (6-oz.) raisins
      1 c  (4-oz.) chopped walnuts

MMMMM------------------------------ICING-----------------------------------
     16 oz Cream cheese, softened
    1/2 c  Salted butter, softened
      1 tb Fresh lemon juice (about 1
           - large lemon)
      2 ts Pure vanilla extract
      3 c  Confectioners' sugar
 
  Preheat oven to 350-degrees.  Grease and flour two 9-inch cake pans.
  
  In a large bowl stir together flour, baking soda, salt, cinnamon and
  sugars.  Add butter, one egg and vanilla; blend with electric mixer on low
  speed.  Increase speed to medium and beat for 2 minutes.
  
  Scrape down sides of bowl.  And remaining eggs, one at a time, beating 30
  seconds after each addition.  Add carrots, pineapple, raisins and walnuts.
  Blend on low until thoroughly combined.
  
  Pour batter into prepared pans and smooth the surface with a rubber
  spatula.  Bake in center of oven for 60-70 minutes.  Toothpick inserted
  into center should come out clean.  Cool in pans for 10 minutes.  Then
  invert cakes on rack and cool to room temperature.
  
  TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat
  cream cheese and butter until smooth add lemon juice and vanilla; beat
  until combined.  Add sugar gradually, mixing on low until smooth.
  
  TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal
  spatula spread icing over the top to form a thin filling.  Place second
  layer over the first, rounded side up.  Coat the top and sides of the cake
  evenly with remaining icing.  Refrigerate 1 hour to set icing.
  
  SOURCE: MRS FIELDS Cookie Book.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mrs. Sheppard's Dump Cake
 Categories: Cakes
   Servings:  6
 
      1    20 oz can Pineapple Chunks (
           -with Juice )
           Sprinkle over this:
      8 oz Bag shredded coconut
           Dump and smooth over this:
      1 pk Yellow Cake Mix ( that has
           -been mixed together )
 
  From: Any Idiot Can Cook Book, 1976, by Nick Powers Submitted to echo by:
  Pam Star, COOKING echo
  
  Mrs. Sheppard's Dump Cake From Any Idiot Can Cook Book Copyright 1976 by
  Nick Powers
  
  Pour into a Greased 9x13 pan: Dot entire surface with Butter pieces. Do not
  MIX! Bake @ 350 for 45-50 minute till light brown Cool & Cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: My Mohn Kuchen
 Categories: Cakes
   Servings: 10
 
MMMMM------------------------------DOUGH-----------------------------------
      1 c  Sugar
      1 c  Butter(Iuse marg)
      1 md Egg
      4 c  Flour (3-4 cups)
  2 1/2 ts Baking powder

MMMMM-----------------------------FILLING----------------------------------
      1 md Egg
    1/3 c  Wheatlets(Cream of Wheat
           .cereal)
  2 1/2 c  Water
      1 c  Poppyseeds, ground
      1 c  Sugar
      1 ts Vanilla
      1 tb Butter

MMMMM-----------------------------TOPPING----------------------------------
      1 c  Butter or marg
  1 1/2 c  Sugar
      2 c  Flour
      2 tb Milk
 
  DOUGH: Combine ingredients for dough.  Should be very stiff.  Press into
  bottom of a springform pan.
  
  FILLING:  Make cereal with water and wheatlets.  Pour over remaining
  ingredients and mix well.  Pour over base in pan.
  
  TOPPING:  Mix ingredients to a crumbly consistency and crumble over filling
  in pan.  Bake at 350 for 1 hour.  Drizzle with icing if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nancy's Italian Cream Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Shortening
      2 c  Sugar
      2 c  Sifted flour
      1 ts Soda
      1 cn Coconut (3 1/2 oz)
    1/2 c  Oleo
      5    Eggs, seperated
      1 c  Buttermilk
      1 ts Vanilla
      1 c  Pecans
 
  Cream shortening, oleo and sugar.  Add yolks one at a time - beat after
  each addition.  Put soda in buttermilk.  Add flour and milk alternately,
  begining and ending with flour.  Add vanilla, coconut and nuts.  Fold in
  stiffly beaten egg whites.  Bake in a greased and floured tube pan at 325
  degrees for 1 hour.  Cool completely.
  
  FROSTING:
  
  8 oz. cream cheese           1 stick oleo 1 lb. powdered sugar 1 t. vanilla
  
  Cream softened cream cheese and oleo.  Add vanilla and beat in powdered
  sugar a little at a time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Narsai's Chocolate Decadence Cake
 Categories: Ghirardelli, Cakes
   Servings: 12
 
     16 oz Ghirardelli Bittersweet
           -Chocolate
     10 tb Unsalted butter
      1 tb Flour
      4    Eggs
      1 tb Sugar
           Sweetened whipped cream
           Raspberry sauce
 
  DIRECTIONS: Heat oven to 425-F. Reserve 1/2 oz of chocolate for cake
  decoration. In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly; set aside. In top of double boiler, beat eggs
  with sugar until mixture is lukewarm and sugar is dissolved. (Do not
  overcook.) Remove from heat and beat until quadrupled and very thick. Blend
  flour into egg mixture; fold into chocolate mixture, a little at a time.
  
  Spread into buttered and waxed paper lined 8" cake pan. Bake at 425-F for
  no longer than 15 minutes. (Center of cake will be soft.) Cool. Freeze cake
  overnight before removing from pan. Unmold. Cover with sweetened whipped
  cream, if desired. Decorate with shaved chocolate. Refrigerate until
  serving time. Serve with raspberry sauce, if desired.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nectar Cake
 Categories: Cakes, 1941
   Servings:  6
 
    3/4 c  Sugar
    1/2 c  Butter or butter substitute
      1    Egg, well beaten
    1/2 c  Chopped nuts
  1 1/2 c  Raisins
    1/2 ts Vanilla
  1 2/3 c  Flour
      1 ts Nutmeg
      1 ts Cinnamon
      1 ts Allspice
      1 ts Baking soda
    1/2 ts Salt
      1 c  Hot water
 
  Combine raisins and hot water.  Boil 10 minutes, remove from fire, drain
  and cool.  Save 3/4 cup of water in which raisins were cooked. Cream butter
  and sugar.  Add egg.  Sift flour, measure, and sift with baking soda,
  spices, and salt.  Add raisins, raisin water, flavoring, and nuts. Beat
  thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven
  (375 F) about 30 minutes.  Ice with powdered sugar icing. Ann Bastias,
  Grass Valley, CA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nectar Cakelettes
 Categories: Cakes, 1941
   Servings:  6
 
    1/2 c  Sugar
      1    Egg, well beaten
      1 c  Flour
      2 ts Baking powder
    1/2 c  Raisins
    1/4 c  Shortening
    1/3 c  Milk
    1/8 ts Salt
    1/2 ts Lemon flavoring
 
  Plump raisins by steaming.  Chop.  Cream sugar with shortening. Add egg and
  milk.  Combine with raisins and flavoring.  Sift flour, measure, and sift
  with baking powder and salt.  Add to first mixture. Beat thoroughly. Pour
  into well-oiled muffin tins and bake in moderate oven (350 F) 15 minutes.
  When cakes are cool scoop out centers and refill cavities with raisin
  custard.
  
  Raisin Custard: 1 cup milk, scalded 1 tsp cornstarch 1/2 cup raisins 1/2
  tsp lemon flavoring Crumbs from Nectar Cakelettes 1/4 cup sugar 2 eggs 2
  Tbsp sugar
  
  Mix 1/4 cup sugar and cornstarch with egg yolks.  Pour into scalded milk
  and stir until thick.  Add raisins, which have been plumped by steaming,
  cake crumbs, and flavoring.  Remove from fire and when cool fill cakes.
  Make a meringue of egg whites and 2 tablespoons sugar. Cover top of each
  cake.  Bake in slow oven (325 F) until a delicate brown. The Household
  Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Duchess Spice Cake W/ Maple Buttercream Frosting
 Categories: Cakes, Toppings
   Servings:  6
 
  2 1/2 c  Sifted cake flour OR
  2 1/3 c  Sifted all-purpose flour
      1 c  Sugar
      1 ts Baking soda
  1 1/2 ts Cinnamon
    3/4 ts Nutmeg
    3/4 ts Cloves
      1 ts Salt
      1 c  Brown sugar
    2/3 c  Shortening
      1 c  Buttermilk
      3    Eggs
 
  Grease and flour 2-9" layer cake pans or one 13x9" oblong pan.  Sift flour,
  sugar, baking soda, cinnamon, nutmeg, cloves and salt together.  Add the
  brown sugar, shortening and buttermilk.  Beat 2 minutes.  Add eggs. Preheat
  oven to 350 degrees.  Bake layer pans for 30 to 35 minutes, oblong pan 45
  minutes until cake tests done.  Cool.  Frost.
  
  MAPLE BUTTERCREAM FROSTING:
  
  1/2    cup    Crisco shortening (regular only) 1/2 cup butter, softened 1
  tsp.   maple flavoring (like vanilla extract) 4 cups (1 lb.) powdered sugar
  2      Tbsp.  milk
  
  Cream butter and shortening.  Add maple flavoring. Gradually add powdered
  sugar.  Gradually add milk and continue beating until light and airy.  Add
  more milk if needed.  Color with paste colors.
  
  This icing is a light yellow and colors you add will be affected by this.
  For pure white icing, use 1 cup regular Crisco shortening and 1/2 tsp.
  Wilton butter flavoring. This icing is somewhat stiffer.  For blazing
  white, add Wilton White White.  Wilton White White will also make the first
  buttercream recipe whiter, but be careful with colors as they will still
  tend to be yellowish.
  
  Note:  Excellent cake and frosting!
  
  Cake from the old '50's Betty Crocker Cookbook Frosting from ?? Posted by:
  Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New England Sponge Cake
 Categories: Cakes, 1941
   Servings:  6
 
      3    Eggs
  1 1/2 c  Sugar
      1 ts Orange or lemon juice
  1 1/2 c  Cake flour
      1 tb Grated orange or lemon rind
    1/2 c  Boiling water
    1/4 ts Salt
  1 1/2 ts Baking powder
 
  Beat egg yolks until thick, add sugar gradually, fruit juice, and rind. Add
  hot water, stirring constantly.  Sift flour, measure, and sift with baking
  powder and salt.  Fold into egg mixture. Fold in stiffly whipped egg
  whites.  Pour into well-oiled loaf pan and bake in slow oven (350 F) about
  40 minutes. Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New England Doughnuts
 Categories: Cakes, 1941
   Servings:  6
 
      1 tb Shortening
      1 c  Sugar
      1    Egg, well beaten
      3 ts Baking powder
      1 c  Milk
    1/2 ts Salt
      2 c  Flour
    1/2 ts Nutmeg
 
  Cream shortening and sugar.  Add egg, milk, salt, and nutmeg. Sift flour,
  measure, and sift with baking powder.  Mix thoroughly. Add sufficient flour
  to make a soft roll dough. Chill dough. Turn onto lightly floured board.
  Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365
  F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton,
  Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Jello Cake
 Categories: Cakes
   Servings:  1
 
    3/4 c  Water
      1    3 oz box lemon jello
      4    Eggs
      1    Box lemon cake mix
    3/4 c  Crisco oil
           Juice of 2 lemons
      2 c  Powdered sugar
 
  Mix water, Jello and eggs. Beat 1 minute on medium speed. Add cake mix;
  beat 2 more minutes. Add Crisco oil; blend 1 to 2 minutes. Bake in greased
  9 x 13" cake pan 40 to 45 minutes @ 325 degrees. While cake is still warm,
  poke small holes in top. Mix together lemon juice and powdered sugar.
  Drizzle into holes and on top of cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Year's Eve Cake
 Categories: Cakes, Entertain
   Servings:  2
 
      3 c  Sifted Swan's Down Cake
           -Flour
      3 ts Calumet Baking Powder
    1/2 ts Salt
    2/3 c  Butter or other shortening
      2 c  Sugar
      1 c  Milk
  1 1/2 ts Vanilla
      6    Egg whites, stiffly beaten
           Chocolate Cream Filling
      3    Squares Baker's Unsweetened
           -Chocolate
      2 c  Milk
    3/4 c  Sugar
      4 tb Swans Down Cake Flour
    1/2 ts Salt
      2    Egg yolks, slightly beaten
      1 tb Butter
      1 ts Vanilla
           Hungarian Chocolate Frosting
      3    Squares Baker's Unsweetened
           -Chocolate
  1 1/2 c  Sifted confectioners' sugar
  2 1/2 tb Hot water
      3    Egg yolks
      4 tb Butter
 
  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 flour, alternately with milk, a small
  amount at a time, beating after each addition until smooth. Add flavoring.
  Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch
  layer pans in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes.
  Spread Chocolate Cream Filling (page 43) between layers and Hungarian
  Chocolate Frosting (page 40) on top and sides of cake. When frosting is
  set, write the numbers from one to twelve around top of cake with white
  frosting to represent the face of a clock. Place hands of clock at twelve
  o'clock.
  
  Chocolate Cream Filling Add chocolate to milk and heat in double boiler.
  When chocolate is melted, beat with rotary egg beater until blended.
  Combine sugar, flour, and salt; add gradually to chocolate mixture and cook
  until thickened, stirring occasionally. Pour small amount of mixture over
  egg yolks, stirring vigorously; return to double boiler and cook 2 minutes
  longer, stirring constantly. Add butter and vanilla, and cool. Makes 2 1/2
  cups filling, or enough filling to spread between three 9-inch layers. Use
  this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3
  dozen small cup cakes.
  
  Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove from
  boiling water, add sugar and water, and blend. Add egg yolks, one at a
  time, beating will after each. Add butter, a tablespoon at a time, beating
  thoroughly after each amount. Makes enough frosting to cover the top of one
  9-inch layer and sides of three 9-inch layers, or to cover the tops and
  sides of two 9-inch layers.
  
  Eat lots of this and you too can look like Kate Smith! Probably won't be
  able to sing as well though...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Bake Rum Cake
 Categories: Cakes
   Servings: 21
 
      2 pk Stella Dora Annaset Sponge
      1 pk Vanilla Pudding (6 serving)
      1 pk Dark Sweet Chocolate Pudding
           -(6 serving)
      1 oz Bottle Rum Flavoring
      9 oz Cool Whip
    1/2 c  Slivered Almonds
     12    Maraschino Cherries, halved
           Milk
 
  Fill a soup dish with milk. Dip sponges guickly and blot on paper towel.
  Line entire bottom of a 13x9x2 pan, packing tightly and refrigerate.
  Prepare vanilla pudding and cool down 10 minutes, add 2 teaspoons of rum.
  Cool, pour over shell and refrigerate. Prepare chocolate pudding, add 2
  teaspoons of rum and refrigerate. When cool, pour over the vanilla layer
  and let stand 30 minutes. Spread with cool whip and sprinkle with nuts.
  Refrigerate for 24 hours. When ready to serve, place cherries on each
  slice.
  
  Source: "The Yankee Kitchen" 03-17-93 (#4) [Joan from Rocklyn, Mass]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Cook "Marshmallow" Frosting
 Categories: Cakes
   Servings:  1
 
    1/4 ts Salt
      2    Egg whites
    1/4 c  Sugar
    3/4 c  Corn syrup, clear
 
  Beat salt and egg whites with electric mixer until soft peaks form.
  Gradually add sugar, about 1 tablespoon at a time, beating until smooth and
  glossy.  Continue beating and add corn syrup, a little at a time, beating
  after each addition until frosting peaks.  Makes enough to frost 9" layer
  cake.
  
  Source:  Lily White Corn Syrup label Best Foods Canada Inc. Box 500,
  Etobicoke, Ontario M9C 4V5
  
  Shared by Elizabeth Rodier 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Tenemos Rancho Applesauce Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Unbleached Flour
      1 c  Sugar
      1 tb Corn Starch
      1 tb Cocoa
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Cloves
      2 ts Baking Soda
      1 ts Baking Powder
    1/2 ts Salt
      1 c  Nuts
      1 c  Raisins
    1/2 c  Oil
      1 ts Vanilla
      3 c  HOT Applesauce
 
  Sift together all the dry ingredients, add nuts and raisins.  Stir in the
  oil, vanilla and hot applesauce.  Pour into a 9 x 13-inch pan.  Bake at 350
  degrees F. for 30 to 40 minutes or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Fat Chocolate Cake (Shelley Rodgers)
 Categories: Cakes, Chocolate, Low-cal
   Servings:  6
 
      1 c  Sifted cake flour
    1/3 c  Unsweetened cocoa
      1 ts Baking soda
      1 ts Baking powder
      6 lg Egg whites
  1 1/3 c  Firmly packed brown sugar
      1 c  Unflavored non-fat yogurt
      1 ts Vanilla
 
  Deceptively rich tasting, this cake is less than meets the eye. It packs in
  flavor without fat.  Whipped egg whites and non-fat yogurt lighten up this
  version of the classic chocolate cake.
  
  Powdered sugar (for sifting on top when finished)
  
  Preheat oven to 350 degrees.  Mix flour, cocoa, baking soda and baking
  powder.  In a lg bowl, beat whites, brown sugar yogurt and vanilla until
  well blended. Stir in flour mixture and beat until evenly moistened.
  
  Pour batter into a nonstick 8-inch square pan (or coat an
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Name Cake
 Categories: Cakes
   Servings:  8
 
      2 c  Of flour
      1 ts Of baking soda
    1/2 ts Of salt
      3 ts Of cinnamon
      3    Eggs beaten
      2 c  Of sugar
    1/2 c  Of salad oil
    1/2 ts Of vanilla
      5 c  Of apples (peeled and sliced
    1/2 c  Of chopped walnuts (optional
 
  Combine eggs, oil, sugar, & vanilla. Add flour, salt, cinnamon, & baking
  soda. Fold in apples and nuts. Bake at 350 degrees in a greased 13x9 pan
  for 1 hour. Let cool then serve!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nougat, Nougat Powder (The Art of Fine Baking, 1961)
 Categories: Cakes
   Servings:  1
 
      2 c  Sugar, granulated
      2 tb Lemon juice
    3/4 c  Almonds, blanched,toasted
    3/4 c  Filberts, toasted
 
  Servings: 1
  
  Chop nuts to medium fine size.  Combine sugar and lemon juice in a heavy
  skillet.  Melt over low heat, stirring constantly with a wooden spoon. When
  mixture is a deep golden color and sugar is completely dissolved, stir in
  nuts.  Pour out on a very well oiled pan.
  
  For Nougat Powder:  Break cooled nougat into pieces.  Grate into a powder
  with a nut grater or reduce to powder in the blender.  Store nougat powder
  in a covered jar.
  
  From "The Art of Fine Baking" by Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nun's Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Butter or butter substitute
  1 1/2 c  Powdered sugar
      5    Egg yolks
      2    Egg whites
    3/4 c  Milk
      3 c  Cake flour
  2 1/2 ts Baking powder
    1/4 ts Salt
      3 ts Caraway seed
      2 ts Rose water flavoring
    1/2 ts Cinnamon flavoring
 
  Prize winning recipe
  
  Cream butter.  Add sugar and yolks of eggs.  Beat thoroughly. Stir in
  unbeaten whites of eggs and beat mixture.  Sift flour, measure, and sift
  with baking powder and salt.  Add alternately with milk to first mixture.
  Sprinkle in caraway seed, beat well, and add flavorings. Pour into
  well-oiled loaf pan.  Bake in moderate oven (375 F) 1 hour. Substitute 1
  teaspoon vanilla flavoring for caraway seed, rose water, and cinnamon if
  desired. Mrs. C.E. Beam, Statesville, N.C.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nutmeg Pecan Cake
 Categories: Cakes
   Servings:  8
 
      2 c  Brown sugar
      2 c  Unbleached flour
    1/2 c  Butter
      1    Egg, lightly beaten
      1 ts Nutmeg; freshly grated
      1 c  Sour cream
      1 ts Baking soda
    3/4 c  Pecans; chopped
 
  Mix together sugar and flour, then cut butter into small pieces and work
  into sugar and flour with your fingers to make coarse crumbs. Put half the
  crumbs in the bottom of a 9" greased baking dish. Stir in egg and nutmeg to
  remaining crumbs. Mix sour cream with soda and add to crumb mixture. Spoon
  batter into dish and top with nuts. Bake in a preheated 350 degree oven for
  35 to 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Cake and Frosting
 Categories: Cakes, Desserts
   Servings:  1
 
      1 c  Oatmeal
      2    Eggs
  1 1/2 c  Boiling water
  1 1/2 ts Cinnamon
    1/2 c  Shortening
      1 ts Soda
  1 3/4 c  Brown sugar
    1/2 ts Salt
      1 c  Sugar
  1 1/3 c  Flour
      6 tb Butter
    1/3 c  Cream or evaporated milk
      1 c  Coconut & nuts (optional)
 
  Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over
  cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal
  and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9"
  X 13" pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Spice Cake
 Categories: Cakes
   Servings:  6
 
  2 1/2 c  Hot water
  3 1/2    Sticks Butter
      2 c  Quaker Oats
      2 c  Sugar
  3 1/2 c  Brown Sugar
      4    Eggs
    1/2 ts Salt
      2 ts Baking Soda
      2 ts Cinnamon
      3 c  Flour
  1 1/2 c  Pecans
      2 c  Coconut
    1/2 c  Milk
      1 c  Raisins
 
  Preheat oven to 350 Combine: Water, oats, and 2 stiks of butter and let
  stand for 20 min. Add 2 cups each of white and brown sugar, 4 eggs, and
  blend in salt, cinnamon, and 3 cups of flour. Mix well. Blend in a cup or
  so of raisins and pour in a 9 X 13 pan and bake for 55 min. Cool before
  spreading on frosting.
  
  FROSTING: In a 2 1/2 quart sauce pan, combine 1 1/2 cups of brown sugar, 1
  1/2 sticks of butter, coconut, 1 1/2 cup pecans and 1/2 cup of milk and
  heat until well mixed.
  
  After frosting the cake place it under the broiler for 2 to 5 min. to toast
  the coconut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: October Cake
 Categories: Cakes
   Servings:  2
 
  2 1/4 c  Unbleached flour
      2    Eggs
      2 ts Baking powder
    1/2 c  Canned yams, chopped
      2 ts Baking soda
      2 c  Chopped tart green apples
    1/4 ts Allspiced
    1/2 c  Walnuts, chopped
    1/4 ts Nutmeg
    1/2 c  Raisins
    2/3 c  Pure maple syrup			2 T cream
      2 tb Orange marmalade OR
      2 tb Grand Marnier
    1/2 c  Butter, softened
 
  Preheat oven to 350 degrees.  Sift together flour, baking powder, baking
  soda, allspice and nutmeg. Set aside.
  
  In separate bowl, combine maple syrup, butter and eggs, and beat with
  electric mixer for 3 minutes. By hand, stir in yams, apples, walnuts,
  raisins, cream and marmalade.
  
  Add flour mixture a little at a time, stirring well after each addition;
  batter will be stiff.	Pour into lightly oiled 9 x 5-inch loaf pans. Bake at
  350 degrees 60-70 minutes.	Let cake cool 10 minutes, then turn onto cooling
  rack. Let cool completely before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oh-Boy Oreo Cookie Pound/tube Cake
 Categories: Cakes
   Servings:  6
 
     25    Oreo cookies
      3 c  Flour
  1 1/2 c  Sugar
  1 1/4 c  Milk
      1 c  Shortening, butter flavored
  1 1/2 ts Salt
      1 ts Vanilla extract
      4    Eggs, large
      3 tb Shortening, butter flavored
      1 tb Milk
      1 tb Corn syrup
 
   ea CHOCOLATE GLAZE                     6 oz semi-sweet chocolate pi
  Preheat oven to 350.  grease and flour 9-inch fluted tube pan.  Cut each
  cookie into quarters.  In large bowl, with mixer at low speed, beat flour
  and remaining ingredients except cookies and chocolate glaze until blended.
  Increase speed to high; beat 2 minutes, scraping bowl.  spoon about 3/4 cup
  batter into pan.  gently stir cut-up cookies into remaining batter and
  spoon into same pan.  Bake 50 minutes or until cake springs back when
  lightly touched with finger (toothpick test won't work).  Cool cake in pan
  on wire rack 10 minutes; remove from pan; cool on rack.  When cake is cool,
  prepare chocolate glaze.  Place rack with cake over large plate to catch
  drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES
  WELL AND GOOD COLD FROM REFRIGERATOR.
  
  Chocolate Glaze:  In 1-quart saucepan over low heat, heat chocolate pieces,
  shortening, milk and corn syrup, stirring constantly until melted
  andsmooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Pineapple Upside Down Cake
 Categories: Cakes, Cyberealm
   Servings:  6
 
      3 cn 8 1/2 oz size sliced pine-
           -apple in heavy syrup (12)
    1/4 c  Butter
    2/3 c  Light brown sugar, packed
      1 c  Unsifted flour
    1/3 c  Pecan or walnut halves
    3/4 c  Sugar
  1 1/2 ts Salt
    1/4 c  Shortening
    1/2 c  Milk
      1    Egg
      1 c  Heavy cream, chilled
 
  Preheat oven to 350F. Drain the pineapple slices, reserving 2 T syrup. In a
  heavy cast iron frying pan (10"), melt the butter over medium heat. Add
  brown sugar, stirring until the sugar is melted. Remove from heat, and
  arrange 8 of the pineapple slices on the sugar mixture, overlapping the
  slices slightly around the edge of the pan. Put one slice in the center.
  Place the walnut or pecan halves in the center of each slice of pineapple.
  Arrange around the inside edge of the skillet the remaining pineapple, cut
  in halves. Put pecans or walnuts in the center.
  
  In a medium bowl, mix the flour, sugar, baking powder, and salt.Add
  shortening and milk. Beat 2 minutes at high speed or until mixture is
  smooth.Add egg and reserved 2 T of syrup. Beat 2 minutes longer. Gently
  pour cake batter over pineapple in skillet. Spread evenly being careful not
  to disarrange the pineapple.
  
  Place on center rack of oven and bake 40-45 minutes, or until cake springs
  back to light touch. After the cake is done, let the skillet stand on a
  wire rack 5 minutes to cool just slightly, and then loosen edges with a
  small spatula. Place serving platter over the cake, and turn upside down.
  Shake gently, and lift off skillet.
  
  Serve with 1 cup heavy cream whipped.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Apple-Blueberry Cake
 Categories: Cakes
   Servings: 15
 
    1/2 c  Unsalted butter
    1/4 c  Wipping cream
  1 1/4 c  Sugar
      2 ts Baking powder
      1 ts Salt
      2 c  Granny Smith apples,peel
           Cored and coarsley chopped
      2 c  Frozen bueberries
      3    Eggs
  2 1/3 c  Flour
 
  Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low
  heat, stirring occasionally, and set aside. In large mixing bowl, combine
  sugar and eggs. beat with electric mixer on edium speed, scraping bowl
  often until well mixed. Add butter mixutre, flour, baking powder and salt.
  Continue beating, scraping bowl often until smooth. By hand,stir in apples
  and blueberries. Spread into greased and floured 13x9" baking pan. Bake
  45-55 minutes or until wooden pick inserted in center comes out clean. seve
  warm with sweetened whipping cream. Yield:15 servings. From Carina
  Larson,-DMVR86B, from *Prodigy's food and Wine Bulletin Board.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Applesauce Cake
 Categories: Cakes, Kids
   Servings: 16
 
  2 1/2 c  Cake Flour; Sifted
  1 1/2 ts Baking Soda
    1/4 ts Baking Powder
      1 ts Salt
      1 ts Ground Cinnamon
    1/2 ts Ground Nutmeg
    1/2 ts Ground Cloves
    1/2 ts Ground Allspice
    1/2 c  Vegetable Shortening
  1 3/4 c  Brown Sugar; Packed
      2 lg Eggs
  1 1/2 c  Applesauce
    1/2 c  Water
      1 c  Raisins
      1 c  Walnuts; Chopped
           Confectioners' Sugar
 
  Sift the cake flour, baking soda, baking powder, salt, and spices together
  into a bowl and set aside.  Cream the shortening and brown 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.  Add the dry ingredients alternately with the applesauce and the
  water, blending well with the mixer set on low speed.  Stir in the raisins
  and nuts.  Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake
  in a preheated 350 Degree F. oven for 45 minutes or until a cake tester or
  wooden pick inserted in the center comes out clean.  Cool, until cold to
  the touch, in the pan on a wire rack.  Dust the cake with Confectioners'
  sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old World Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
  1 1/2 c  Cake Flour, Sifted
  1 1/4 c  Sugar
    1/3 c  Cocoa, Baking
      1 tb Instant Coffee
  1 1/3 ts Baking Soda
    3/4 ts Salt
    2/3 c  Vegetable Shortening
      1 c  Buttermilk
      1 ts Vanilla Extract
      2 lg Eggs

MMMMM---------------------SWEETENED WHIPPED CREAM--------------------------
      1 c  Heavy Whipping Cream
      2 tb Sugar
      1 ts Vanilla Extract
 
  Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt
  together in a large mixing bowl.  Add the shortening, 2/3 c of the
  buttermilk and vanilla.  Beat with an electric mixer, set on medium speed,
  for 2 minutes.  Add remaining 1/3 c of buttermilk and eggs. Beat, at medium
  speed, for 2 more minutes.  Pour batter into 2 greased 8-inch round cake
  pans.  Bake in a 350 degree F preheated oven for 30 minutes or until cakes
  test done.  Cool in pans on racks for 10 minutes. Remove from pans; and
  completely cool.  Place one cake layer on serving palte. Spread with
  Sweetened Whipped Cream.  Top with second cake layer. Frost cake with
  remaining Sweetened Whipped Cream. Refrigerate until serving time.
  SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar,
  and vanilla in chilled bowl. Beat with electric mixer, at high speed, until
  soft peaks form and mixture is of a spreading consistency. DO NOT overbeat.
  (If you do, you will have butter.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old-Fashioned Raisin Cake
 Categories: Cakes
   Servings: 16
 
  1 1/2 c  Raisins
  1 1/2 ts Baking Soda
  1 1/2 c  Boiling Water
  2 1/4 c  Sifted Unbleached Flour
      1 ts Baking Powder
    1/2 ts Salt
      1 c  Shortening
  1 1/2 c  Sugar
      3 lg Eggs
      1 ts Vanilla Extract
    1/2 c  Chopped Walnuts

MMMMM--------------------------SEAFOAM ICING-------------------------------
      2 lg Egg Whites
  1 1/2 c  Brown Sugar, Firmly Packed
    1/3 c  Water
    1/8 ts Cream Of Tartar
    1/8 ts Salt
      1 ts Vanilla Extract
 
  Grind the raisins in a food processor or grinder using the medium blade.
  Combine the ground raisins, baking soda and boiling water in a bowl and set
  aside to cool to lukewarm
  
  In another bowl, sift the flour, baking powder, 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 and medium speed.  Add the eggs,
  one at a time, beating well after each addition.  Blend in the vanilla
  extract.
  
  With the mixer set on low speed, add the dry ingredients alternately with
  the raisin mixture, beating well after each addition.  Stir in the walnuts.
  Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking
  pan.
  
  Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the
  cake tests done.  Cool in the pan on a wore rack for 10 minutes and then
  remove the cake from the pan to finish cooling on the rack. Frost the sides
  and top with the seafoam frosting. SEAFOAM ICING:
  
  Combine the egg whites, brown sugar, water, cream of tartar adn salt in the
  top of a double boiler.  Beat for one minute, using an electric mixer at
  high speed and then place over simmering water. Cook for 7 minutes, beating
  constantly with the mixer set at high speed, until soft glossy peaks form.
  Remove from the simmering water and blend in the vanilla extract.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1979
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old-Fashioned Pound Cake
 Categories: Cakes, Jackie olde
   Servings:  6
 
      2 c  (4 sticks) butter
      4 c  Sifted confectioners sugar
      6    Eggs
      2 ts Vanilla extract
      1 ts Almond extract
      4 c  Sifted cake flour
    1/2 ts Salt
 
  Preheat oven to 350 degrees.  Cream butter; gradually add sugar and
  continue beating until well blended and mixture is light and fluffy. Beat
  in eggs, one at a time, beating well after each addition.  Blend in
  flavorings.  Combine flour and salt; gradually add to creamed mixture,
  beating until thoroughly combined.  Spread evenly in buttered and floured
  12 cup bundt pan or 10" tube pan.**  Cut through batter with a knife. Bake
  65 to 70 minutes or until wooden pick inserted in center comes out clean.
  Cool in pan on wire rack 15 minutes.  Remove from pan and cool completely.
  Frost, glaze, dust with confectioners sugar or serve plain.
  
  **Note:  Cake may be baked in 2 buttered and floured 9x5" loaf pans. Bake
  in preheated 350 degree oven for 50 to 55 minutes.
  
  From:  Jackie Olden Newsletter
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: One Bowl Devil Cake
 Categories: Ghirardelli, Cakes
   Servings: 12
 
      2 c  Sifted cake flour
  1 1/2 c  Sugar
      2 ts Baking soda
    1/2 ts Cream of tartar
    1/2 ts Salt
      1 c  Shortening
  1 1/2 c  Buttermilk
      3    Eggs
  1 1/2 ts Vanilla
      4 oz Ghirardelli Unsweetened
           -Chocolate, melted
 
  DIRECTIONS: Sift cake flour, sugar, soda, cream of tartar and salt into
  large mixer bowl. Add shortening, half the buttermilk, eggs and vanilla.
  Beat on medium speed for 2 minutes. Mix in remaining buttermilk and melted
  chocolate. Beat additional 2 minutes. Spread into 9 by 13" greased cake
  pan. Bake at 350-F for 40 to 50 minutes. Cool in pan.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: One-Bowl Buttercream Frosting
 Categories: Cakes, Chocolate, Toppings
   Servings:  2
 
MMMMM-----------------------COCOA FOR FROSTINGS----------------------------
    1/3 c  For Light Flavor
    1/2 c  For Medium Flavor
    3/4 c  For Dark Flavor

MMMMM-----------------------------FROSTING----------------------------------
      6 tb Butter Or Margarine;
           -Softened
  2 2/3 c  Confectioners' Sugar
    1/3 c  Milk
      1 ts Vanilla Extract
 
  Cream the butter in a small mixing bowl.  Blend in the cocoa and
  confectioners' sugar, alternately with the milk, and continue to beat until
  a spreading consistency is reached.  Additional milk may be needed. Blend
  in the vanilla.
  
  Yield: About 2 Cups Of Frosting
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: One-Egg Cake
 Categories: Cakes, 1941
   Servings:  6
 
    2/3 c  Sugar
    1/4 c  Shortening
    1/4 ts Salt
      1 ts Vanilla
      1    Egg
  1 1/2 c  Flour
    1/2 c  Milk
      2 ts Baking powder
 
  Cream shortening and sugar.  Add unbeaten egg.  Add flavoring. Beat
  thoroughly.  Sift flour, measure, and sift with salt and baking powder. Add
  alternately with milk to creamed shortening and sugar. 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: Orange and Lemon Ice Box Pudding
 Categories: Cakes
   Servings:  6
 
    1/4 lb Sweet butter
  1 1/2 c  Sugar
      3    Egg yolks
      3    Egg whites stiffly beaten
           Juice of one orange
           Juice of 1/2 lemon
    1/2 pt Whipping cream
 
  Line 7" spring form with lady fingers.  Cream butter and sugar until light.
  Add egg yolks and mix until well blended.  Add juices. Fold in whipped
  cream and then egg whites.  Pour into prepared pan.
  
  Chill until firm.  When ready to serve release spring form and top with
  sweetened whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Angel Cake
 Categories: Cakes
   Servings: 10
 
  1 1/2 c  Nonfat yogurt cheese. (see
           -note)
      2 tb Orange juice concentrate
      1 tb Honey
      1 tb Grated orange rind
           CAKE
    3/4 c  Sifted unbleached flour
    1/4 c  Sifted whole wheat pastry
           -flour
     12    Egg whites, at room
           -temperature
  1 1/2 ts Orange extract
      1 ts Cream of tartar
    1/2 c  Honey
      2 c  Orange sections
 
  Per serving: 160 calories, 0.3 g fat (2% of calories) 1.4 dietary
  fiber,7.65 g protein, no cholesterol, 120 mg sodium.  Also a good source of
  vitamin C. Serves 10.
  
  ORANGE CREAM
  
  TO MAKE ORANGE CREAM: In a medium bowl, fold together the yogurt cheese,
  orange juice concentrate, honey and orange rind. Chill.
  
  TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together.
  Return the flour to the sifte. In a 5-6 puart bowl, beat the egg whites
  with an electric mixer until bubbly. Add the orange extract and cream of
  tartar.  Beat on medium speed until the whites form soft peaks. Gradually
  beat in the honey until the whites are stiff. Sift about 1/4 cup of the
  flour over the whites. Carefully fold it in with a large spatula. Repeat
  until all the flour has been incorporated. Spoon batter into an ungreased
  9-10 inch ungreased tube pan with removable bottom. Level top with a
  spatula.  Bake at 325 F for about 40-50 minutes, or until the top is golden
  and springs back when lightly touched. Invert the pan onto a wire rack and
  let the cake cool for 1 hour. To remove the cake from the pan, run a thin
  knife around the outside edges. Remove the outer portion of the pan. Run a
  thin knife around the center tube and also around the center tube and also
  around the bottom of the cake.  Invert the cake onto a serving plate. Serve
  with the orange sections and orange cream.  (If desired, place the cream in
  a pastry bag fitted with a star tip and pipe it decoratively around or onto
  each slice.)
  
  ***NOTE***  To make the yogurt cheese, spoon about 4 cups of nonfat yogurt
  into a sieve lined with a triple thickness of cheese cloth. Place over a
  bowl, cover and refrigerate for 4 hours, or until very thick.
  
  Origin:  Prevention Magazine, June 1992 issue Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Cake
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/4 c  Sugar
      1    Orange
    1/2 c  Shortening
      2    Eggs, well beaten
    1/2 ts Salt
      1 ts Baking soda
      1 c  Pitted dates
           OR 1  cup raisins
      2 c  Cake flour
      1 c  Sour milk
    1/2 ts Baking powder
 
  Prize winning cake
  
  Combine 1/4 cup sugar and orange juice.  Stir until sugar is dissolved.
  Cream 1 cup sugar with shortening.  Add eggs.  Sift flour, measure, and
  sift with baking powder, baking soda, and salt. Add alternately with milk
  to first mixture.  Add dates or raisins which have been ground with orange
  rind.  Mix until well blended. Pour into well-oiled loaf pan. Bake in
  moderate oven (375 F) about 45 minutes. Pour orange juice and sugar over
  cake before removing from pan. Mrs. Walter T. Palmer Jr., Collingswood,
  N.J.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Coconut Frosting
 Categories: Cakes, Toppings
   Servings:  1
 
  1 1/4 c  Granulated sugar
      2    Egg whites
    1/4 c  Orange juice; fresh
      1 tb Light corn syrup
      1 ts Orange rind; grated
      1 pn Salt
      1 c  Coconut;shredded/unsweetened
 
  Heat the oven to 350 degrees F. Toast the coconut on a baking pan in the
  middle of the oven, shaking the pan occasionally for 10 minutes. Let the
  coconut cool.
   In the bowl of a mixer, combine the granulated sugar, egg whites, orange
  juice, corn syrup, grated orange rind, and salt. Set the bowl over a
  saucepan containing 3 inches of boiling water, and whisk the mixture until
  it is hot and foamy.  Return the bowl to the mixer and beat the frosting at
  high speed for 7 minutes, or until it is cool and holds stiff peaks.
   Makes about 3 cups.
    FOR COCONUT ANGEL FOOD CAKE, or your favorite cake, cover the sides and
  top with the orange frosting. Press the toasted coconut onto the sides of
  the cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Fluff Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Sifted cake flour
      1 ts Grated orange zest
      1 c  Granulated sugar
    1/3 c  Strained fresh orange juice
      2 ts Baking powder
      6 lg Eggs, separated
    1/2 ts Salt
      1 ts Vanilla extract
      5 tb Unsalted butter, melted
    1/2 ts Cream of tartar
           Glaze:
      1 c  Sifted confectioner's sugar
      2 tb Fresh orange juice
      1 ts Grated orange zest
 
  1. Position a rack in the center of the oven and preheat to 350 degrees F.
  Have ready an ungreased 10-inch tube pan with a removable bottom. (Do not
  use a tube pan with a nonstick surface.)
  
  2. Sift the flour, half cup sugar, the baking powder, and salt into a
  medium-sized bowl. Form a well in the center and add the melted butter,
  orange zest, orange juice, and the yolks, and vanilla. With an electric
  mixer, beat until smooth, 1 to 2 minutes.
  
  3. In a large bowl combine the egg whites and cream of tartar; beat with an
  electric mixer until soft peaks begin to form. Gradually beat in the
  remaining half cup sugar and continue to beat until stiff glossy peaks
  form. Stir a large spoonful of the whites into the batter to lighten. With
  a spatula, quickly fold in the remaining egg whites, half at a time, to
  make a fluffy batter that is even in color. Turn into the ungreased tube
  pan and bake one hour to one hour and 15 minutes, until the top springs
  back when lightly touched and a toothpick inserted emerges without crumbs
  clinging to it. Immediately invert and let the cake hang upside down until
  completely cool. (If the pan does not have tabs on it's rim, place tube
  over the neck of a bottle). Turn right side up and run a sharp knife around
  the edge to separate the cake from the pan. Remove sides. Run a knife
  around the center tube and under the cake; remove the pan bottom. Turn the
  cake right side up on a serving plate.
  
  4. Prepare glaze: In a small bowl combine the confectioner's sugar, orange
  zest, and orange juice to make a glaze. Spread over the top of the cake,
  letting some drip down the sides. Let stand at room temperature until glaze
  has set, about one hour.
  
  From: Jim Fobel's Old-Fashioned Baking Book
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Kiss-Me Cake
 Categories: Cakes
   Servings:  6
 
      6 oz Can (3/4 cup) frozen orange
           -juice concentrate, thawed
      2 c  Flour
      1 c  Sugar
      1 ts *each* baking soda, salt
    1/2 c  *each* shortening, milk
      2    Eggs
      1 c  Raisins
    1/3 c  Chopped nuts
           Topping:
    1/3 c  Sugar
    1/4 c  Chopped walnuts
      1 ts Cinnamon
 
  FROM:      Minnie Branco of South San Francisco, CA
  
  Grease & flour bottom of 13x9 inch pan.
  
  Combine 1/2 cup of the orange juice concentrate with remaining ingredients
  in large mixing bowl. Blend at lowest speed until just blended. Beat at
  medium speed for 3 minutes. Pour into pan. Bake at 350~ for 40-45 minutes.
  
  Combine topping ingredients in a small bowl.
  
  Drizzle remaining orange juice concentrate over warm cake; sprinkle with
  toppping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Marmalade Cake
 Categories: Cakes
   Servings:  2
 
  1 1/2 c  All-purpose flour
    2/3 c  Granulated sugar
      1 ts Cinnamon
      1 ts Baking powder
    1/4 ts Salt
    1/4 ts Cloves
    1/4 ts Nutmeg
    2/3 c  Soft butter or margarine
    1/2 c  Orange marmalade
      3    Eggs
    1/3 c  Milk
      1 tb Fresh lemon juice
    1/2 c  Chopped walnuts or pecans
 
  Preparation time: 10 min. Baking time: 55 to 60 min. Oven temperature: 350
  degrees F.
  
  This is a nutty, old-fashioned spice cake traditional in the South. When
  made with raspberry or blackberry jam it's called " Jam Cake".
  
  For one Bundt cake, 10 to 12 servings, you will need:
  
  Vanilla wafer crumbs Sliced oranges, for garnish
  
  Caramel Frosting: Combine 3/4 cup light brown sugar, 1/4 cup whipping
  cream, 2 teaspoons dark corn syrup, and a pinch of salt in a saucepan. Add
  2 tablespoons butter. Bring to a boil. Boil until syrup reaches 234 degrees
  F on a candy thermometer or until a drop in cold water forms a soft ball.
  Beat until cooled and creamy.
  
  Preparation:
  
  1. In the large bowl of an electric mixer, combine the flour, sugar,
  cinnamon, baking powder, soda, salt, cloves, nutmeg, butter, marmalade,
  eggs, milk, lemon juice and nuts.
  
  2. Blend at low speed, scraping the bowl. Increase speed to medium and beat
  for 2 minutes.
  
  3. Butter an 8 1/2-inch (10-cup) tube type pan. Dust with vanilla wafer
  crumbs.
  
  4. Pour batter into the prepared pan.
  
  5. Bake at 350 degrees F for 55 minutes or just until a skewer inserted in
  the center comes out clean.
  
  6. Remove from the oven. Cool 5 minutes.
  
  7. Turn out of pan and finish cooling on a rack.
  
  8. Glaze with Caramel Frosting and garnish with sliced fruit.
  
  Source: Great American Recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Peanut Butter Cake
 Categories: Cakes
   Servings:  6
 
  2 2/3 c  Sifted flour
      1 c  Granulated sugar
      2 ts Baking soda
    3/4 ts Cinnamon
    1/4 ts Salt
    2/3 c  Brown sugar, packed
      1 c  Peanut butter
      2    Eggs, large
  1 1/3 c  Fresh orange juice
      1    Orange
    1/3 c  Brown sugar, packed
 
  From: Arizona Cookbook
  
  Sift together flour, granulated sugar, baking soda, cinnamon, and salt into
  large bowl. Add 2/3 cup brown sugar, peanut butter, eggs, and orange juice.
  Stir gently to mix, then beat about 100 times until batter is smooth. (Or,
  beat at medium speed with electric mixer until batter is smooth.)
  
  Grate 1 tbsp of peel from orange. Peel orange, cut into fine pieces and
  drain. Stir orange pieces and peel into batter. Pour batter into greased
  and floured 13x9x2 in cake pan. Sprinkle 1/3 cup brown sugar evenly over
  top of batter.
  
  Bake at 325 for 45 to 50 minutes, until cake tests done. Cake is done if
  springs back when touch lightly in center. Serve warm or cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Sponge
 Categories: Cakes, 1941
   Servings:  6
 
      1 tb Gelatin
    1/4 c  Water
    1/2 c  Orange juice
      3    Egg whites
    1/2 c  Sugar
      1 c  Boiling water
    1/4 c  Lemon juice
    1/8 ts Salt
 
  Soften gelatin in cold water.  Dissolve in boiling water.  Add sugar and
  salt.  Stir until dissolved.  Cool.  Add strained fruit juices. Mix
  thoroughly.  Cool until partially set.  Beat until gelatin will hold its
  shape.  Pile lightly in serving dish. 10 servings.
  
  Mrs. F.D.W., Billings, MT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Sugarless Cake
 Categories: Cakes
   Servings:  6
 
  2 1/4 c  Sifted cake flour
  2 1/4 ts Baking powder
    1/4 ts Salt
    1/2 c  Shortening (that meant
           -Crisco then)
      2 ts Orange rind
      1 c  Light corn syrup (usually
           -Karo)
      2    Eggs
    1/2 c  Orange juice or milk
 
  Sift flour, baking powder, and salt. Cream shortening with orange rind; add
  syrup gradually, beating well after each addition. Add 1/4 of flour and
  beat until smoooth and well blended. Add eggs, one at a time beating well
  after each. Add remaining flour alternately with orange juice, beating well
  after each addition. For best results, beat cake well at each stage of
  mixing. Bake in two greased 8 inch cake pans at 375 degrees for 30 min. or
  until it tests done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Walnut Rum Cake with Grand Marnier Icing
 Categories: Cakes, Entertain, Alcohol
   Servings:  6
 
      1 c  Butter or margarine
  2 1/2 c  Sifted flour
      1 c  Sugar
      2 ts Baking powder
           Grated rind of 2 oranges
      1 ts Baking soda
           Grated rind of 1 lemon
    1/2 ts Salt
      2    Eggs
      1 c  Finely chopped walnuts
      1 c  Buttermilk or yogart
           Pour on liquid:
      1 c  Sugar
      1 c  Orange juice
      3 tb Lemon juice
      4 tb Rum
           GRAND MARNIER ICING
    1/3 c  Butter or margarine
      2 c  Confectioner's sugar
      1 tb Grated orange rind
 
  Grand Marnier
  
  Cream butter; gradually add sugar and beat until light.  Add fruit rinds;
  add eggs one at a time, beating thoroughly after each.  Add sifted dry
  ingredients alternately with buttermilk, beating after each addition until
  smooth.  Fold in nuts.  Pour into greased 9 or 10-inch 2-quart tube pan.
  Bake at 350 degrees for 1 hour.
  
  Strain fruit juices into saucepan.  Add sugar and rum;  bring to boil. Pour
  slowly over hot cake in pan.  If all liquid is not absorbed, pour remainder
  on later.
  
  FOR ICING:
  
  Bring butter to room temperature.  Mix all ingredients, adding enough Grand
  Marnier to make a spreading consistency.  Spread on cooled cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange-Almond Sour Cream Cake with Chocolate Chips
 Categories: Cakes, Chocolate
   Servings:  8
 
    1/3 c  Chocolate mini-morsels OR 2
           -ounces semisweet
           Chocolate cut into small
           -pieces
    1/2 ts Orange-flavored liqueur
      1 ts PLUS 1 2/3 cups sifted cake
           -flour
      2    Eggs
    2/3 c  Sour cream
      1 ts Orange flower water * OR
           -vanilla extract
    2/3 c  Sugar
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/3 c  Unblanched sliced almonds,
           -toasted, cooled
           And ground fine (1 1/4
           -ounces)
      1 tb Grated zest from 1 medium
           -orange
     11 tb Unsalted butter, softened
           * NOTE: The orange flower
           -water, which is used to
           -flavor
           The batter, is distilled
           -fromn orange blossoms
           And can be purchased at
           -liquor stores, pharmacies
           And Middle Eastern or Indian
           -food narkets.
           ORANGE SYRUP
    1/3 c  Sugar
      3 tb Orange juice
    1/4 c  Orange-flavored liqueur
 
  For the cake:  Grease and flour a 6-cup fluted tube pan and set aside. Mix
  the chocolate chips and liqueur in a small bowl.  Add 1 tablespoon of flour
  and toss to coat the chips.  Set aside. Beat the eggs, 3 tablespoons of the
  sour cream, and the orange flower water in a medium bowl; set aside. Mix
  the next six ingredients plus the remaining 1 2/3 cups of flour in a large
  bowl at very low speed. Add the butter and remaining sour cream; beat at
  low speed until the dry ingredients are moistened. Beat a t medium speed
  for 1 1/2 minutes to aerate and develop the cake's structure. Gradually
  beat in the egg mixture, one-third at a time, scraping down the sides of
  the bowl as it becomes necessary. Stir in the chocolate chip mixture.
  Adjust the 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 in the center comes out clean and the center
  springs back when touched, 40 to 45 minutes. Transfer the cake in its pan
  to a wire rack.  Prick the entire cake top with a toothpick. For the syrup:
  Put the sugar, orange juice, and orange-flavored liqueur in a small
  saucepan.  Bring to a boil and simmer until the sugar dissolves, about 1
  minute. Brush the top of the cake with half the syrup. Cool the cake in the
  pan for 10 minutes.  Remove the cake from the pan and place, rounded side
  up, on a cake plate.  Brush cake surface with the remaining syrup; cool
  completely.  (Can wrap and store at room temperature up to 3 days,
  refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the
  cake to room temperature.)  Cut cake in slices and serve.
  
  Makes 8 servings.
  
  [ COOKS Magazine; October 1989 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oreo Cookie Tube Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
     25    Cream filled sandwich cookie
      3 c  Flour
  1 1/2 c  Sugar
  1 1/4 c  Milk
      1 c  Shortening
  2 1/2 ts Baking powder
      1 ts Salt
      1 ts Vanilla
      4    Large eggs

MMMMM-------------------------CHOCOLATE GLAZE------------------------------
      6 oz Pk semi-sweet choco-chips
      3 tb Shortening
      1 tb Milk
      1 tb Corn syrup
 
  Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie
  into quarters. In large bowl, with mixer at low speed,beat flour and
  remaining ingredeints except cookies and chocolate glaze until blended.
  Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup
  batter into pan. Gently stir cut-up cookies into remaining batter and spoon
  into same pan. Bake 50 minutes or until cake springs back when lightly
  touched with finger ( toothpick test won't work). Cool cake in pan on wire
  rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare
  chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips,
  shortening, milk, cornsyrup, stirring until melted and smooth. Place rack
  with cake oven large plate to catch drips, then pour warm glaze over top
  and sides of cake. This cake freezes well, and is wonderful cold from the
  refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Outstanding Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
      2 c  Sifted cake flour
    1/2 ts Baking powder
    1/8 ts Salt
    1/2 c  Butter or regular margarine
  1 1/2 c  Sugar
      2    Eggs
      1 ts Vanilla
      2 oz Unsweetened chocolate,
           -melted and cooled
      1 ts Baking soda
      1 c  Iced water
 
  This is a 45 year old recipe from Illinois that our Farm Journal tasting
  staff rated "fantastic." Tender crumbed, deep chocolate flavor, with an
  ultra creamy frosting that tastes like chocolate whipped cream.
  
  Whipped chocolate frosting (recipe follows) Sift together cake, baking
  powder and salt; set aside.  Cream together butter and sugar in mixing bowl
  until light and fluffy, using electric mixer at medium speed. Add eggs, one
  at a time, beating well after each addition.  Blend in vanilla and cooled
  chocolate, mixing well.  Combine baking soda and iced water; stir until
  baking soda is dissolved.  Add dry ingredients alternately with iced water
  mixture to creamed mixture,beating well after each addition. Pour patter
  into greased 13x9x2 inch baking pan.  Bake in 350F oven for 35 minutes or
  until cake tests done. Cool in pan on rack 10 minutes.  Remove from pan.
  Cool on rack.  Frost sides and top of cake with whipped chocolate frosting.
  Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE FROSTING Combine 2
  (1oz) squares unsweetened chocolate and 2 tbsp butter or regular margarine
  in small saucepan.  Heat over low heat until chocolate and butter are
  melted.  Cool slightly.  Combine cooled chocolate mixture, 1 cup sifted
  confectioners sugar, 1 egg, 1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in
  metal mixing bowl.  Set bowl in another bowl filled with ice cubes and
  water. Beat with electric mixer at high speed until mixture becomes light
  and fluffy, and forms soft peaks, about 5 minutes. Origin: Farm Journal's
  Choice Chocolate Recipes Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ozark Pudding Cake
 Categories: Cakes
   Servings:  1
 
      2 c  White sugar
    1/2 c  Margarine
      2    Eggs
      2 c  Flour
      1 ts Baking soda
    1/2 ts Salt
    3/4 ts Nutmeg
      1 ts Cinnamon
      2 c  Apples; diced
      1 c  Nuts; chopped
 
  Beat until creamy: sugar, margarine and eggs. Sift together the next 5
  ingredients and add to above mixture. Mix the apples and nuts well and fold
  into batter. Bake in 9 X 13" pan @ 350 degrees for 45 minutes or until
  done. Serve topped with whip cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pan Di Spagna - Basic Genoise (Sponge Cake)
 Categories: Cakes
   Servings:  2
 
      5    Eggs
      2    Egg yolks
  6 1/2 oz Sugar
      1 ts Vanilla
  6 1/2 oz Cake flour
    1/4 ts Cornstarch
           Salt - a pinch
 
  Calories     per serving:             Number of Servings:   2 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 350 degrees.
  
  1.  Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip
  attachment until the mixture doubles in volume-about 15 minutes on high
  speed.  Just before stopping the mixer, add the vanilla and mix in.
  
  2.  Sift together the cake flour, cornstarch and salt.  fold dry mixture
  into egg mixture with a wooden spoon or rubber spatula, just until blended.
  
  3.  Coat two 10-inch round cake pans with shortening.  Pour the batter into
  the pans and put them immediately into a preheated 350 degree oven. Bake
  until tops are springy to the touch, about 45-50 minutes.
  
  4.  Remove the cakes from the pans and cool on a wire rack.  When cool, use
  a long serrated knife to slice off the tops of the cakes. For tirami su or
  other layer cakes, divide each cake into three uniform layers with a
  serrated knive.
  
  Makes two cakes. Suggested wine: Passito del Santo
  
  Chef Andrea says in his book, "We bake all our own cakes an Andrea's, and
  this is the one we probably bake most often.  It is the basis for our own
  tirami su, our strawberry cake, and a few others."
  
  From La Cucina di Andrea's cookbook by Andrea Apuzzo.  89-63780 Published
  by dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie,
  Louisiana, 70002
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Panama Canal Cake
 Categories: Cakes
   Servings: 12
 
      1 c  All purpose flour
    1/2 c  Butter, melted
    1/2 c  Nuts, your choice; chopped
     16 oz Whipped topping
      1 c  Powdered sugar
      8 oz Cream cheese
      3 c  Cold milk, divided
      1    4 oz pkg chocolate pudding m
           -x
      1    4 oz pkg vanilla pudding mix
      1 ts Vanilla
           More chopped nuts
 
  Mix flour, butter and nuts. Press into a 9 x 13" baking dish. Bake in a 400
  degree oven for 10 to 15 minutes until browned. Cool. Combine one container
  of whipped topping with the powdered sugar and cream cheese. Spread over
  cooled crust. Mix 1 1/2 cup cold milk with chocolate pudding and spread
  over the cream cheese layer. Mix 1 1/2 cups cold milk with vanilla pudding
  and spread over the cream cheese layer. Top with one container of whipped
  topping and sprinkle nuts over the top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Parkin
 Categories: Cakes
   Servings:  1
 
      4 oz Wholewheat flour
      8 oz Rolled oats
      4 oz Coarse oatmeal
      1 pn Salt
    1/2 ts Baking soda
    1/4 ts Baking powder
      3 ts Ginger powder
      4 oz Butter
    1/4 pt Molasses
      1 oz Muscovado sugar*
      1 tb Honey
      3 oz Milk
      2    Eggs, beaten
      3 oz Apple juice
 
  Preheat oven to 325F & line a 20.5 cm square tin with waxed paper.
  
  Mix first 7 ingredients.  Put butter, molasses, sugar & honey in a pan &
  bring to boiling point.  Stir ocassionally.  Pour over dry ingredients &
  mix thoroughly.  Heat milk, eggs & apple juice to blood temperature, don't
  worry if it curdles.  Add to the rest of the ingredients.  Mix well & spoon
  into the baking tin.  Bake for 30-35 minutes.
  
  *Brown Sugar, also known as Barbados Sugar.
  
  Sarah Brown's "Vegeterian Cookbook."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Passover Citrus Sponge Roll
 Categories: Cakes
   Servings:  6
 
      4    Eggs
      1    Yolk
    3/4 c  Superfine Sugar
      1    Lemon - juice & zest
    1/2 c  Sifted Potato Starch
      1 pn Salt
    3/4 c  Sugar
      3 tb Potato starch
    3/4 c  Orange Juice
      1 tb Lemon Juice
      3    Egg Yolks
      2 tb Margarine
 
  SPONGE ROLL:   Preheat Oven to 350 degrees.  Beat egg whites until stiff,
  adding half the sugar gradually; set asside.  Using the same beater, beat
  the yolks while adding the remaining sugar, until mixture is very light.
  Stir lemon juice, rind, potato starch and salt into yolks.
  
  Gently fold in whites, starting with a quarter of the mixture, then adding
  the rest.  Gently spread onto a cookie sheet lined with parchment paper and
  lightly sprayed with non-stick vegetable oil spray.  Gently smooth the
  surface.  Bake for 10 - 15 Minutes or until sponge has risen slightly and
  is lightly browned.
  
  Remove from oven and turn cake out onto a clean cloth.  Allow to cool.
  Spread Orange filling evenly over cake and gently roll up using cloth to
  help lift cake.  Sprinkle with sugar &/or whipped cream - etc.
  
  ORANGE FILLING:  Combine sugar, potato starch, orange juice and lemon juice
  in a saucepan and bring to a boil.  Boil 1 minute, while stirring
  constantly.  Remove from heat.  In a separate bowl, beat egg yolks.  Stir a
  little bit of orange mixture into egg yolksm then add yolks to the sauce
  pan.  Cook gently for one minute.  Stir in 2 tablespoons margarine,  allow
  mixture to cool before using.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Passover Chocolate Sponge Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
     12    Eggs, separated
  1 1/2 c  Sugar
      2 tb Cold water
           Juice and grated rind of 1
           -orange
    1/2 lb Sweet chocolate, grated
    3/4 c  Matzo cake flour
 
  Preheat oven to 350^F.
  
  Beat egg yolks and sugar until light and fluffy (about 7 minutes).  Add
  cold water, orange juice, orange rind, chocolate and cake flour. Gently
  fold in stiffly beaten egg whites.
  
  Pour into a 10-inch tube pan with removable insert.  Bake for 55 to 65
  minutes or until cake springs back when gently pressed. Cool completely,
  inverted on cake rack, before removing from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Passover Dark Chocolate Nut Cake
 Categories: Cakes, Chocolate
   Servings: 10
 
     10    To 12 eggs
      3 oz Unsweetened chocolate
    1/2 c  Semisweet chocolate pieces
    2/3 c  Sugar
      2 c  Very finely chopped almonds
           -or pecans
    3/4 ts Pure vanilla
    1/4 ts Almond extract
    1/4 c  Sugar
           DARK CHOCOLATE GLAZE:
      1 c  Semisweet chocolate pieces
      1 ts Butter or margarine
    1/2 ts Instant coffee crystals
      1 tb Hot water
      3 tb Dairy sour cream
    1/4 ts Maple flavoring
 
  Servings: 10 to 15
  
  DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm
  water. Separate eggs (you should have about 1 1/2 cups whites). Pour the
  whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or
  let separated eggs stand, covered, at room temperature for 30 minutes).
  
  Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate
  and semisweet chocolate pieces over low heat. Turn off heat and stir
  (chocolate will continue to melt).
  
  Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 1/2"
  wider than the pan and the center hole slightly larger than the tube.
  Grease pan thoroughly. Place liner in pan and grease liner.
  
  Beat egg yolks with an electric mixer on high speed for about 4 minutes or
  till they're thick and lemon colored. Add the 2/3 cup sugar, beating till
  very thick. Stir in the melted chocolate and chopped nuts.
  
  Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond
  extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating
  till soft peaks form.
  
  Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the
  remaining egg white mixture and fold together to combine. Turn batter into
  prepared pan.
  
  Bake at 350-F for about 40 minutes or till top springs back when lightly
  touched. Run a knife around the edge of the pan and center to loosen. Cool
  in pan for 1 hour. Invert onto cake plate. Remove waxed paper.
  
  Prepare glaze; spread over top and sides of cake.
  
  Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate
  over low heat. Remove from heat and stir in butter or margarine. In a small
  bowl, dissolve instant coffee in hot water. Stir in the sour cream and
  maple flavoring. Add sour cream mixture to chocolate, stirring till smooth
  and shiny. Makes 3/4 cup.
  
  Source: Midwest Living Magazine, April 1991
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Passover Honey Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Honey
    1/4 c  Orange juice
           Grated rind of 1 orange
      3    Eggs, separated
      1 ts Vegetable oil
    1/2 c  Sugar
    1/2 ts Ginger
  1 3/4 c  Matzo meal
    1/2 ts Salt
      1 ts Coffee; instant
      1 ts Cinnamon
    1/4 ts Cloves
 
  Heat honey to boil; add orange juice and rind. Cool. Beat egg yolks. Add
  oil and sugar, sift together matzo meal and dry ingredients. Add dry
  ingredients and honey to egg yolks. Fold in stiffly beaten egg whites. Bake
  in one oblong or 2 loaf pans. Line pan with wax paper. Bake @ 300 degrees
  for 50 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Breakfast Cake
 Categories: Cakes
   Servings:  8
 
    1/2 c  Butter or margarine
    1/2 c  Sugar
      1 ts Orange peel, grated
    1/4 ts Almond extract
      2    Eggs
    3/4 c  Flour, all-purpose
      3    Peaches, ripe
      1 c  Sour cream
    1/4 c  Sugar
      1    Egg white
    1/4 ts Almond extract
 
   ea cinnamon sugar mixture With mixeror food processor, beat or
  whirl butter, sugar, peel and almond extract until blended. Add eggs, one
  at a time, mixing well.  Add flour, whirl or beat until smoothly mixed.
  Spread batter into buttered, floured 9-inch cheesecake pan with removable
  rim.  (Spread with wet spatula or spoon). Peel and either, halve or slice
  peaches.  Arrange peaches on batter. Bake at 350 for about 25-30 minutes
  (until lightly browned and just beginning to pull away from pan sides).
  Remove from oven.  Quickly and neatly, spoon cream topping around fruit.
  Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or
  cool.  If made ahead, cool, cover, and let stand up to 3 hours at room
  temperature or chill up to 8 hours. Run a knife between pan rim and cake.
  Remove rim and set cake on platter. Sprinkle to lightly with cinnamon
  sugar.
  TOPPING:  Beat to blend sour cream, sugar, egg white andextract.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Chocolate Cake
 Categories: Cakes
   Servings: 12
 
  1 1/2 c  Flour
      1 c  Sugar
    1/4 c  Cocoa powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Water
    1/4 c  Oil
      1 ts Vinegar
      1 ts Vanilla extract
      2 c  Peach slices
 
  Combine flour, sugar, cocoa, baking soda and salt in a large bowl. Add
  water, oil, vinegar and vanilla extract. Beat with a wire whisk or wooden
  spoon just until batter is smooth and ingredients are well blended. Pour
  into 2 - 8" round cake pans that have been sprayed with non stick vegetable
  coating spray. Bake @ 350 degrees for 20 to 25 minutes or until wood pick
  inserted in center comes out clean. Cool 10 minutes, then remove from pan.
  Cool completely on a wire rack. Just before serving, place 1 layer on
  serving plate and arrange 1 cup peach slices on top. Top with second cake
  layer and remaining peaches.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Walnut Spice Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Butter
    1/2 c  Sugar
    1/2 c  Brown Sugar, Packed
      4    Eggs
    1/3 c  Molasses
      2    Fresh Peaches
  2 1/2 c  Flour
    1/2 ts Salt
    3/4 ts Baking Soda
      2 ts Cinnamon
    1/2 ts Nutmeg
    1/2 c  Chopped Walnuts
 
  Combine butter sugars and eggs, then add molasses; beating thoroughly. Peel
  and chop peaches and stir into mixture.  Combine remaining ingredients and
  stir into creamed mixture until smooth.  Pour into greased and floured 9
  inch square pan. Bake at 350F for 40 to 50 minutes or until pick inserted
  into center comes out dry.  Cut into squares and top with whipped cream and
  peach slices if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Shortening
      1 c  Brown sugar
      1 c  Sugar
      1 c  Peanut butter
      3    Eggs
    3/4 c  Milk
      2 ts Vanilla
      1 ts Salt
    1/2 ts Baking soda
      2 c  Flour
 
  Tim Walker gave this recipe to me over the phone the other day. Hope I got
  it right.  Haven't tried it yet.  Hope to soon.
  
  Preheat oven to 350 degrees.  Cream shortening, sugars, and peanut butter.
  Add eggs, milk and vanilla.  Add salt, baking soda, and flour. Place in 2
  9" layer cake pans and bake until done.
  
  Cindy used chocolate frosting.  I'd like that or vanilla or cream cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Cake Supreme
 Categories: Cakes
   Servings: 10
 
      4    Eggs
      2    Butter sticks
      2 c  Sugar
      3 c  Flour,self-rising
  1 1/4 c  Milk
      1 c  Peanut butter,smooth

MMMMM----------------------PEANUT BUTTER FROSTING---------------------------
    3/4    Butter stick
  1 1/2 c  Sugar
      2 c  Milk
  1 1/2 c  Peanut butter,crunchy
      1 ts Vanilla
 
  1. Preheat oven to 350'F.
  
  2. Grease 4 8" cake pans and dust with flour.
  
  3. Separate eggs; put whites in small mixing bowl and set aside.
  
  4. In lagre mixing bowl cream butter well, add sugar, and cream until
  smooth. Add egg yolks one at a time, mixing well after each addition. Add
  flour and milk alternately, mixing well, then add peanut butter and
  vanilla, blending well.
  
  5. Beat egg whites until stiff; fold into prepared butter.
  
  6. Pour into prepared pans and bake 25-30 minutes. Cool cake on rack at
  least 30 minutes, then frost.
  
  *** PEANUT BUTTER FROSTING ***
  
  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: Peanut Butter and Jelly Cake
 Categories: Cakes
   Servings:  8
 
  2 1/2 c  Flour, all-purpose
    2/3 c  Sugar
      4 ts Baking powder
    1/2 ts Salt
      1 c  Sugar, brown
    1/3 c  Shortening
    1/3 c  Peanut butter
  1 1/4 c  Milk
      3    Eggs
      1 ts Vanilla extract
    1/4 c  Peanut butter (layer)
    1/2 c  Jelly, red (layer)

MMMMM-------------------------FLUFFY FROSTING------------------------------
    3/4 c  Sugar
    1/4 c  Corn syrup, light
      2 tb Water
      2    Egg whites
    1/4 ts Salt
    1/4 ts Cream of tartar
      1 ts Vanilla extract
 
  Sift together into mixing bowl flour, sugar, baking powder, and salt.  Add
  brown sugar, shortening, peanut butter and milk.  Beat 1 1/2 minutes. (With
  electric mixer, blend at lowest speed, then beat at a low speed.  Or beat
  225 strokes with a spoon.)  Add eggs and vanilla.  Beat 1 1/2 minutes. Turn
  into two 9-inch round layer pans, well greased and lightly floured on the
  bottoms.  Bake at 375 degrees for 30 to 35 minutes until cake springs back
  when touched lightly in center.  Cool.  Place one layer, top-side down, on
  serving plate.  Spread with peanut butter then with jelly. Top with second
  layer; frost.
  
  FLUFFY FROSTING:  Combine in top of double boiler sugar, corn syrup, water,
  egg whites, salt and cream of tartar.  cook over rapidly boiling water,
  beating with electric mixer or rotary beater until mixture stands in peaks.
  Remove from heat.  Add vanilla; beat unitl frosting holds deep swirls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter-Fudge Marble Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
      1 pk Fudge Marble Cake Mix; (
           -18.25 to 19.75 Oz)
      3 lg Eggs
    1/3 c  Vegetable Oil: PLUS
      2 tb Vegetable Oil; Divided
           Water
      1 c  Peanut Butter Chips; Reese's
 
  Preheat the oven to 350 degrees F.  Grease and flour two 8- or 9-inch round
  baking pans.  Prepare the cake batters according to the package directions
  using the eggs, 1/3 cup of oil and water. In the top of a double boiler,
  over hot NOT boiling water, melt the peanut butter chips with the remaining
  2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place
  the chips and oil, then microwave on HIGH (100%) for 45 seconds, stirring
  if necessary.  If necessary, microwave on HIGH (100%) for an additional 15
  seconds or until melted and smooth when stirred. Gradually add the peanut
  butter to the vanilla batter, blending well. Pour the peanut butter batter
  into the prepared pans.  Randomly place spoonfuls of the chocolate batter
  on top and swirl in as directed on the cake package. Bake for 30 to 40
  minutes or until a wooden pick inserted in the center comes out clean. Cool
  15 minutes, in the pans, on a wire rack then remove from the pans and cool
  completely.  Frost as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Ice Cream Cake
 Categories: Cakes
   Servings:  1
 
     18 oz Graham crackers
    3/4 c  Peanuts; salted cocktail
      4 ts Butter or margarine, melted
      4 ts Sugar
      1 qt Vanilla ice cream, softened
    1/2 c  Peanut butter; chunk-style
           Chopped salted cocktail pean
           -ts for garnish
 
  Assemble salad maker. Shred crackers and peanuts. Combine cracker crumbs,
  nuts, sugar and butter. Pat into 9" pie pan. Bake 8 minutes @ 375 degrees.
  Chill. Assemble mixer with large mixing bowl. Combine ice cream and peanut
  butter at # 4 speed until blended. Pour into pie crust. Sprinkle with
  chopped peanuts. Freeze 6 hours or until firm. Yields: one 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Light brown sugar
    1/2 c  Plus 2 tb margarine
      1 c  Peanut butter
      3    Eggs
      1 c  Whole milk
      3 ts Baking powder
  2 1/3 c  Flour
 
  Cream sugar, margarine and peanut butter.  Add eggs and beat.  Alternate
  flour and baking powder (sift them together) with milk, ending with milk.
  Batter will be thick.  Pour into two 9-inch layer pans that have been
  greased and floured.  Bake at 350 degrees for 30-35 minutes.  Do not over
  bake or cake will be dry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
      1 c  Creamy peanut butter
    1/2 c  Butter or margarine, softene
           -
      2 c  Brown sugar; firmly packed
      6    Eggs
    3/4 c  Milk
      2 ts Vanilla extract
     10 oz Grape jelly (jar)
           Peanut butter frosting recip
           -
 
  Grease and flour a 13 x 9 x 2" baking pan. In a medium bowl, combine flour,
  baking powder and salt; set aside. In a large bowl with mixer at medium
  speed, beat peanut butter, butter and sugar until light and fluffy. Add
  eggs, one at a time, beating after each addition. Add milk and vanilla
  extract; beat until well mixed. Add dry ingredients; beat until well mixed.
  Pour batter into prepared pan. Bake in a 350 degree oven for 35 to 40
  minutes or until the cake springs back when lightly touched. Cool in the
  pan on a wire rack for 10 minutes; remove and cool completely. Cut cake in
  half, horizontally, with a long sharp knife or by marking the sides of the
  cake with toothpicks and carefully drawing a long piece of thread or dental
  floss through the cake. Using a long metal spatula, carefully, lift off the
  top layer. Spread bottom layer with jelly. Replace top. Frost with peanut
  butter frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Nestle peanut butter morsels
           - divided
    1/2 c  Butter, softened
  1 1/4 c  Sugar
      2    Eggs
      2 c  All-purpose flour
      1 ts Vanilla extract
  1 1/2 c  Milk
      1 ts Baking soda
           Peanut butter cream frosting
           - recipe
    1/2 ts Baking powder
    1/4 ts Salt
    3/4 c  Coconut, toasted
 
  Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1/2 cup
  peanut butter morsels; stir until smooth. Set aside. In small bowl combine
  flour, baking soda, baking powder and salt; set aside. In large bowl,
  combine butter and sugar; beat until creamy. Blend in melted morsels. Beat
  in eggs and vanilla extract. Alternately blend in flour and milk. Pour into
  2 greased and floured 8" round cake pans. Bake until crust is golden brown,
  35 to 40 minutes; cool 10 minutes. Remove from pans; cool cake completely.
  Fill layers and frost side and top of cake with Peanut Butter Frosting.
  Garnish with coconut, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Cakes
 Categories: Cakes, 1941
   Servings:  6
 
  2 1/2 c  Flour
      1 ts Baking powder
    1/3 c  Butter or butter substitute
      1 c  Raisins
    1/8 ts Salt
    1/2 c  Coconut
    1/2 c  Chopped peanuts
      1 c  Sugar
      1    Egg, well beaten
      1 c  Sour milk
    1/2 ts Baking soda
 
  Cream sugar and butter.  Add egg.  Beat thoroughly.  Sift flour, measure,
  and sift with baking powder, baking soda, and salt.  Add alternately with
  sour milk to first mixture.  Add raisins, coconut, and peanuts. Mix
  thoroughly.  Fill well-oiled muffin tins 2/3 full. Bake in moderate oven
  (375 F) 30 minutes.  Ice with maple icing. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Praline Cakes
 Categories: Cakes
   Servings: 24
 
      1 pk Yellow cake mix
    1/3 c  Peanut butter,crunchy
    1/2 ts Nutmeg,ground
           Eggs*
    1/3 c  Butter,melted
      1 c  Brown sugar,firmly packed
    1/2 c  Peanuts,dry-roasted,chopped
 
  * - as specified on cake mix package.
  
  1. Preheat oven to 375'F. Grease 2 12-cup cupcake pans.
  
  2. Combine yellow cake mix and peanut butter, cutting in peanut butter
  until particles are very fine. Add nutmeg and eggs and water in the amounts
  specified on the cake mix package. Fill cupcake pans half full with batter
  and bake in a preheated oven for 25 minutes, or until golden brown. Combine
  remaining ingredients and stir until blended. Spoon mixture on top of hot
  cupcakes, replace in oven, and continue baking another 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Refrigerator Cake
 Categories: Cakes
   Servings: 12
 
      1 lb Butter,soft
    1/2 c  Peanut butter
      1 lb Confectioners' sugar
      1 pk Social tea biscuits (11 oz)
      1 c  Coffee,cold,strong
    1/4 c  Cocoa
    1/2 c  Peanuts,salted,chopped
 
  1. In a bowl cream butter until light and fluffy. Gradually stir in peanut
  butter, then gradually beat in confectioners' sugar until mixture is soft
  and fluffy.
  
  2. Dip biscuits quickly, one by one, into cold coffee and place 16 of them,
  touching, on a foil-lined cookie sheet (4 biscuits lengthwise and 4
  biscuits across). Spread biscuits with 1/4 of the peanut butter mixture,
  spreading mixture carefully into an even layer. Sift over 1/4 of the cocoa.
  Repeat until you have 4 layers of biscuits. Spread remaining peanut butter
  mixture over the top and sides of the cake; dust with remaining cocoa;
  sprinkle top and sides with chopped peanuts.
  
  3. Refrigerate for 12 hours. Slice thinly and serve while still cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Cake
 Categories: Cakes
   Servings:  1
 
      6    Eggs, separated
  1 1/2 c  Granulated sugar
      1 ts Baking powder
  2 1/2 tb Flour
      3 c  Ground pecans (reserve some)
      3 c  Heavy cream, whipped
      1 ts Vanilla
 
  Beat egg yolks, gradually adding sugar.  Sift dry ingredients together, add
  to egg mixture.  Stir in 1/4 of beaten egg whites, and pecans, then fold in
  remaining whites.  Line 2 layer cake pans with wax paper, butter and flour
  them.  Fill and bake at 350 degrees for 30 minutes.  Cool upside down on
  racks.  Frost layers with whipped cream.  Sprinkle with ground pecans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pepsi Cola Cake with Broiled Peanut Butter Frosting
 Categories: Cakes
   Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
      2 c  Flour, Unbleached
      2 c  Sugar
    1/2 lb Butter
      2 tb Cocoa, Unsweetened
      1 c  Pepsi
    1/2 c  Buttermilk
      2 lg Eggs, Beaten
      1 ts Baking Soda
      1 ts Vanilla Extract
  1 1/2 c  Marshmallows, Miniature

MMMMM-----------------------------FROSTING----------------------------------
      6 tb Butter
      1 c  Brown Sugar, Dark, Packed
    2/3 c  Peanut Butter
    1/4 c  Milk
    2/3 c  Peanuts, Chopped
 
  CAKE: Preheat oven to 350F.  Grease and flour 9 X 13 X 2-inch pan. Combine
  flour and sugar in large bowl.  Melt butter, add cocoa and Pepsi. Pour over
  flour and sugar mixture, and stir until well blended.  Add buttermilk,
  beaten eggs, soda, and vanilla.  Mix well.  Stir in marshmallows. Pour into
  prepared pan.  Bake 40 minutes.  Remove cake from oven and frost while
  still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and
  stir well.  Add nuts. Spread over warm cake. Place frosted cake under
  broiler about 4-inches from heat source. Broil just a few seconds, or until
  topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pepsi Cola Cake with Peanut Butter Frosting
 Categories: Cakes
   Servings: 20
 
      2 c  All purpose flour
      2 c  Sugar
    1/2 lb Butter
      2 ts Unsweetened cocoa
      1 c  Pepsi cola
    1/2 c  Buttermilk
      2    Eggs, beaten
      1 ts Baking soda
      1 ts Vanilla extract
  1 1/2 c  Miniature marshmallows
      1    Peanut butter frosting; rec
           -pe
 
  Preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2" pan. Combine
  flour and sugar in a large bowl. Melt butter. Add cocoa and Pepsi Cola.
  Pour over flour mixture. Stir until well blended. Add buttermilk, beaten
  eggs, soda and vanilla. Stir in marshmallows. Mix well. Pour into prepared
  pan. Bake 40 minutes. Remove from oven and frost while still warm with
  Peanut Butter Frosting. Makes 20 - 2 x 3" servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Perfect Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      1 c  Cocoa
      2 c  Boiling water
      1 c  Butter, softened
  2 1/2 c  Sugar
      4    Eggs
  2 3/4 c  Flour (I used cake flour and
           -suggest others do so also)
      2 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
  1 1/2 ts Vanilla
           Whipped Cream Filling:
      1 c  Whipping cream,
      1 ts Vanilla, and
    1/4 c  Sifted powdered sugar
           Perfect Chocolate Frosting:
      1    (6 oz) package seme-sweet
           -chocolate morsels,
    1/2 c  Half and half,
    3/4 c  Butter
  2 1/2 c  Sifted powdered sugar
 
  This cake is from the December 1990 "Southern Living" article on the best
  recipes of the past 25 years.  We've tried it, and it is a stunner!  First
  printed in December 1977, a recipe submitted by Dondee Gage Steves of San
  Antonio, Texas.
  
  Preheat oven to 350 degrees.  Grease and flour 3 9" round cake pans.
  
  Combine cocoa and boiling water, stir until smooth, then set aside.
  
  Cream butter, gradually add sugar, beating well at mdm speed of an electric
  mixer.  Add eggs, one at a time, beating well after each addition.
  
  Combine flour, soda, baking powder, and salt; add to creamed mixture
  alternating with cocoa mixture, beating at low speed of an electric mixer,
  beginning and ending with the flour mixture. Stir in the vanilla.  Do not
  overbeat.
  
  Pour pans and ake 20 minutes or until a wooden pick inserted into the
  center comes out clean. Cool pans 10 minutes. Remove the cake from pans;
  cool completely.
  
  Spread filling between layers; spread frosting on top and sides. Chill
  until serving time.
  
  Filling: Beat whipping cream and vanilla until foamy.  Gradually add
  powdered sugar, beating until soft peaks form.  Chill.
  
  Yield: 2 c
  
  Frosting: Combine chocolate, half and half, and butter in a heavy saucepan;
  cook over mdm heat, stirring until chocolate melts (I used a glass
  measuring c and the microwave). Remove from heat; add powdered sugar,
  mixing well.
  
  Set saucepan in ice, and beat at low speed of an electric mixer until the
  frosting holds its shape and loses its gloss.  Add a few more drops of
  half-and-half if needed to make spreading consistency.
  
  Yield: 2 1/2 c
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pet Milk Coffee Cake
 Categories: Cakes
   Servings: 12
 
      3 c  Unbleached Flour
      2 c  Sugar
      3 ts Baking Powder
           Pinch Of Salt
    1/2 c  Butter
    1/2 c  Regular Margarine
      2 lg Eggs, Well Beaten
     12 oz Pet Milk (1 Can)
      1 ts Vanilla Extract

MMMMM-----------------------------TOPPING----------------------------------
    1/2 c  Cake Crumbs From The Cake
           Recipe
    1/2 c  Brown Sugar, Firmly Packed
    1/2 c  Chopped Nuts
      2 ts Cinnamon
 
  Sift the dry ingredients togher into a bowl.  Add the margarine and butter
  then beat with an electric mixer ot make crumbs.  Reserve 1/2 cup of the
  crumbs for the topping.  Add the milk, eggs and vanilla extract to the
  remaining crumbs and blend well.  Make the topping.
  
  Grease a bundt pan well and put about 1/3 of the topping in the pan
  spreading evenly over the bottom.  Add 1/3 of the batter and spread evenly
  over the topping.  Add all of the remaining topping except 2 Tbls of the
  topping to the top of the batter.  Top with the reamining batter spreading
  evenly.  Top with the 2 Tbls of topping sprinkling evenly over the top of
  the cake.  Bake in a preheated 350 degree F. oven for 45 minutes or until
  the cake tests done.  Cool on a wire rack.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peter Paul Mound Cake
 Categories: Cakes
   Servings:  1
 
      1    Box chocolate cake mix
      1 cn Chocolate frosting.
     20    Marshmallows
      1 pk Coconut
      1 c  Evaporating milk
      1 c  Sugar
 
  Make cake according to directions on box. Heat milk, sugar, marshmallows.
  When marshmallows melt, add coconut. Split cake into 4 layers. Space layers
  with coconut mixture. Frost with chocolate frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peter Paul Mounds Cake
 Categories: Cakes
   Servings:  6
 
      1    Deep chocolate cake mix
      1 c  Milk
      1 c  Sugar
     24 lg Marshmallows
     14 oz Coconut
           -!!!-ICING-!!!-
  1 1/2 c  Sugar
    1/2 c  Evaporated milk
      1    Stick (1/2 cup) butter or
           -oleo
 
  Bake a deep chocolate cake mix in a large sheet cake pan. While cake is
  baking, mix together next three ingredients, milk, sugar and marshmallows.
  
  Heat until marshmallows are melted. Remove from heat and add 14 oz.
  coconut. Spread above mixture on slightly warm cake.
  
  FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup
  chocolate chips. Stir until chips are melted. Spread on cake.
  
  Source:  Donna Ransdell, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pig Cake
 Categories: Cakes
   Servings:  6
 
      1    Yellow Cake Mix (disregard
           -instructions on box)
      1 c  Oil
      4    Eggs
      1 sm Can Mandrian Oranges (juice
           -included)
 
  Mix all together well, and put in greased and floured pan (9x13) Bake at
  350 degrees for 35 minutes.
  
  Topping
  
  1 Large can crushed pineapple, with juice 1 package instand vanilla pudding
  (disregard instructions on box) 1 9 oz Cool Whip
  
  Stir together with spoon until thoroughly mixed.  Spread on cake. Keep
  refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pina Colada Wedges
 Categories: Cakes
   Servings:  6
 
      8 oz Cream Cheese Softened
    1/3 c  Sugar
      2 tb Rum
  3 1/2 c  Thawed Cool Whip
  8 1/4 oz Crushed Pineapple W/Syrup
      7 oz Angel Flake Coconut
 
  Beat cream cheese with sugar and rum until smooth.  Fold in 2 cups of the
  whipped topping, pineapple with syrup and 2 cups of the coconut. Spread in
  8 inch layer pan lined with plastic wrap. Invert pan onto serving plate,
  remove pan and plastic wrap.  Spread with remaining whipped topping and
  sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into
  wedges. Garnish with pineapples and cherries if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pina Colada Cake
 Categories: Cakes
   Servings:  6
 
      1    Box (2-layer size) white
           -cake mix
      1    Box (4 serving size) coconut
           -cream instant pudding
      4    Eggs
    1/2 c  Water
    1/4 c  Light or dark rum
    1/4 c  Oil
      1 c  Flaked coconut
 
  Blend all ingredients except coconut in large mixing bowl. Beat 4 minutes
  at medium speed on electric mixture.  Pour into 2 greased and floured 9
  inch layer pans. Bake at 350 F for 25-30 minutes or until top springs back
  when touched.  Cool in pans 15 minutes, then remove and cool on wire racks.
  Fill and frost with Pina Colada Frosting; sprinkle with coconut.
  Refrigerate any left-over cake.
  
  PINA COLADA FROSTING: In medium bowl, combine one 8-oz can of crushed
  pineapple and  and its juice, one 4-serving size size box of coconut cream
  instant pudding, and 1/3 cup light or dark rum. Beat until blended.  Fold
  in a thawed 7 to 9 oz container of frozen whipped topping.
  
  From Best Recipes Magazine, Sept/Oct 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pina Colada Cake
 Categories: Cakes, Alcohol
   Servings:  6
 
      1 pk Yellow cake mix
      4    Serving package instant
           -vanilla pudding mix
      1 cn (15 oz) cream of coconut
    1/2 c  Plus 2 Tbsp light rum
    1/3 c  Vegetable oil
      4    Eggs
      8 oz Can crushed pineapple, well
           -drained.
 
  Pina Colada Cake
  
  Heat oven to 350 degrees.  Grease and flour a 10-in bundt pan.  Combine the
  cake mix, pudding mix, 1/2 c cream of coconut, 1/2 c rum, the oil and eggs
  in a large mixer bowl. Beat on medium speed 2 minutes. Stir in pineapple.
  Pour into prepared pan and bake until a wooden pick inserted in the center
  comes out clean, 50-55 minutes. Cool in the pan 10 minutes.
  
  Invert cake onto a cooling rack.  With a skewer, poke holes about 1 inch
  apart in cake, going almost to the bottom. Combine remaining cream of
  coconut and remaining rum. Slowly spoon over cake. Chill thoroughly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pine Nut Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Butter; unsalted
      1 c  Sugar
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 c  Milk
      2    Eggs; separated
      2 ts Vanilla flavored sugar
    1/2 c  Pine nuts
 
  Cream butter and sugar thoroughly. Add egg yolks and continue beating. Pour
  a little of the flour in egg mixture, then the milk; while mixing, also add
  baking powder and remaining flour. Beat egg whites until very stiff. Fold
  whites into batter. Pour mixture into buttered non-stick 10" pan or line
  pan with foil that has been buttered. Sprinkle surface with pine nuts and
  vanillasugar. Bake 30 minutes @ 350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Butterscotch Cake
 Categories: Cakes
   Servings: 16
 
     20 oz Crushed Pineapple
      1 c  Butterscotch Chips
     16 oz Pound Cake Mix
      1 pk Instant Butterscotch Pudding
 
  Drain pineapple, reserve syrup.  Mix 1-1/2 cups pineapple with butterscotch
  chips.  Combine pound cake and pudding mix.  Mix pound cake as package
  directs, using reserved syrup for all or part of the liquid. Stir in
  remaining pineapple.  Pour into greased and floured 13 x 9 inch pan. Top
  with pineapple-chip mixture and bake in 325F oven for 55 to 65 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Upside-Down Cake
 Categories: Cakes
   Servings:  8
 
    1/3 c  Butter
  1 1/2 c  Brown sugar
      6    Pineapple slices
           Candied cherry halves
           Pecan halves
      2    Eggs,separated
      1 c  White sugar
    3/4 c  Water,hot
      1 c  Cake flour
  1 1/2 ts Baking powder
    1/8 ts Salt
      1 ts Vanilla
 
  1. Preheat oven to 350'F.
  2. Melt butter in a heavy 10" skillet. Cover with brown sugar, spreading it
  evenly.
  3. Place pineapple slices on top of sugar. Place a half candied cherry in
  the center of each slice of pineapple. Fill remaining spaces with pecan
  halves and candied cherry halves. Set aside.
  4. Beat yolks of eggs until blended; add half of the sugar. Add hot water
  and continue to beat until blended.
  5. In a separate bowl beat egg whites until stiff. Add remaining sugar
  gradually, then combine mixtures.
  6. Add flour, baking powder, salt, and vanilla and stir to blend. Pour over
  brown sugar, fruits, and nuts in skillet.
  7. Place in preheated oven and bake for 30 minutes.
  8. Turn upside down onto cake plate and serve with sweetened whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Banana Walnut Cake
 Categories: Cakes
   Servings: 12
 
      3 c  All-purpose flour
      2 c  Granulated sugar
      1 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
      1    (14 oz) can crushed
           -pineapple, divided
      3    Eggs
  1 1/2 c  Oil
      2 c  Mashed ripe bananas (about
           -6)
  1 1/2 c  Walnuts, chopped
      2 ts Vanilla
           Icing:
    1/3 c  Crushed pineapple, well
           -drained
    1/4 c  Margarine, softened
      3 c  Sifted icing sugar
      2 tb To 3 tb pineapple juice
 
  Cake:
  
  Cake:
  
  COMBINE first 5 dry ingredients in large bowl.  Measure 1 cup undrained
  pineapple.  Reserve rest for icing.  Add measured pineapple and remaining
  ingredients to bowl.  Stir just until thoroughly combined. Turn into
  greased and floured 10" tube pan.  BAKE at 350 F for 70 to 80 minutes, or
  until cake tester comes out clean.  COOL on rack 20 min.,then remove from
  pan and cool completely.
  
  Icing:
  
  DRAIN reserved pineapple well.  BEAT margarine, icing sugar and pineapple
  juice together until smooth.  Fold in pineapple.  Spread on top and side of
  cake. Servings: about 12
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Mac Nut Cheesecake
 Categories: Cakes
   Servings: 12
 
     20 oz Pineapple; crushed, canned,
           - unsweetened, undrained
  1 1/2 c  Vanilla wafer crumbs
    1/4 c  Unsalted butter; plus two
           - tablespoons, melted
    1/4 c  Brown sugar; firmly packed,
      1 ts Vanilla extract
      1    Egg white; lightly beaten
     16 oz Cream cheese; softened
    2/3 c  Sugar
      4    Eggs
    1/4 c  Light rum
      1 ts Vanilla extract
     12 oz Coconut; grated
    1/2 c  Macadamia nuts; chopped
     16 oz Sour cream
    1/4 c  Sugar; plus 2 tablespoons
      1 tb Light rum
 
    Drain the pineapple, reserving 1/4 cup of the juice. Set pineapple and
  juice aside.
    Combine vanilla wafer crumbs, butter, brown sugar and 1 teaspoon vanilla
  extract; stir well.  Firmly press the crumb mixture on the bottom of a 10"
  springform pan.  Brush with egg white; bake at 350 degrees F. for 10
  minutes.  Set aside.
    Beat cream cheese at medium speed of an electric mixer until light and
  fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time,
  beating well after each addition. Stir in 1/4 cup rum and 1 teaspoon
  vanilla extract.  Fold in reserved pineapple, coconut and macadamia nuts.
    Pour batter into prepared pan.  Bake at 350 degrees F. for one hour.
  Remove cheesecake from oven; increase oven temperature to 450 degrees F.
    Beat sour cream at medium speed 2 minutes.  Add reserved pineapple juice,
  1/4 cup plus 2 tablespoons sugar, and 1 tablespoon rum; beat 1 minute.
  Spread mixture on top of cheesecake. Bake at 450 degrees F. for 5 minutes.
  Turn oven off.  Partially open oven door and let cheesecake cool in oven
  for 1 hour.  Let cool to room temperature in pan on a wire rack; chill at
  least 2 hours.  Carefully remove sides of springform pan.
  
    Source: America's Best Recipes, 1992 ~ Kona Kitchens, Kailua-Kona, Hawaii
  ~         Bill Weaver, Kona Outdoor Circle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  1
 
  2 1/3 c  Cake flour; sifted
  2 1/4 ts Baking Powder
    3/4 ts Salt
    1/2 ts Soda
    2/3 c  Butter or shortening
  1 1/4 c  Sugar
      1    Egg; unbeaten
      2    Egg yolks; unbeaten
      3 oz Unsweetened chocolate;melted
    3/4 c  Milk
      1 ts Vanilla
    1/3 c  Boiling water
 
  Sift flour once, measure, add baking powder salt and soda, and sift
  together three times. Cream butter thoroughly, add sugar gradually, and
  cream together until light and fluffy. Add egg and egg yolks, one at a time
  beating well after each. Add chocolate and blend. Add flour alternately
  with milk, a small amount at a time, beating after each addition until
  smooth. Add vanilla, then add boiling water, beating quickly and thoroughly
  Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F)
  30 to 35 minutes, or until done.
  
  Spread Pineapple Fluff Frosting (see recipe) between layers and on top and
  sides of cake. Double recipe for three 10-inch layers.
  
  This cake may be baked as follows: bake about 2/3 of batter in greased pan,
  8x8x2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until done;
  remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in
  moderate oven (350 degrees F.) 25 minutes, or until done.
  
  Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of
  Barb Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Upside-Down Cake (Skillet)
 Categories: Cakes
   Servings:  8
 
      1 cn Pineapple Slices In Syrup
           (1 pound 4 ozs)
    1/4 c  Butter
    2/3 c  Brown Sugar, Firmly Packed
           Maraschino Cherries
      1 c  Unbleached Flour, Unsifted
    3/4 c  Granulated Sugar
  1 1/2 ts Baking Powder
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Vegetable Oil (Or Solid
           Vegetable Shortening)
      1 lg Egg
    1/4 ts Grated Lemon Rind
      1 ts Lemon Juice
      1 ts Vanilla Extract
 
  This one may be a little strange to you, but is a classic in its own right.
  The difference between this one and the one you usually find in the
  cookbook, is that this one uses a skillet for a baking pan.
  
  Drain the pineapple, reserving 2 Tbls of the juice.  Melt the butter in a
  heavy 10-inch ovenproof skillet.  Stir in the brown sugar and reserved
  pineapple syrup, blending well.  Remove from the heat. Arrange the
  pineapple slices in the sugar mixture in a balanced arrangement. Place a
  maraschino cherry in the center of each pineapple slice.
  
  Combine the flour, sugars, baking powder, and salt in a large bowl. Add the
  milk and oil then beat, with an electric mixer set on high speed, for 2
  minutes.  Add the egg, lemon rind, lemon juice and vanilla extract and beat
  for an additional 2 minutes.  Carefully pour the batter over the pineapple
  in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes
  or until the cake tests done. Remove from the oven and cool on a wire rack
  for 5 minutes. Place a serving plate upside down on the top of the skillet
  and invert the skillet and plate. Serve this cake warm.
  
  VARIATION:
  
  For Peach Upside-Down Cake, use a can of peach halves instead of the
  pineapple slices and proceed as above.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Fluff Frosting
 Categories: Toppings, Cakes
   Servings:  1
 
    2/3 c  Pineapple, crushed; drained
      2 c  Sugar
      3    Egg whites
    1/4 ts Light corn syrup
    1/2 c  Pineapple, crushed; drained
 
  Combine 2/3 cup pineapple, sugar, egg whites, and corn syrup in top of
  double boiler, beating with rotary egg beater until thoroughly mixed. Place
  over rapidly boiling water, beat constantly with rotary beater, and coo 7
  minutes, or until frosting wilL stand in peaks, Remove from boiling water
  and continue beating until thick enough to spread (about 4 minutes). Fold
  in 1/2 cup pineapple, which has been dried thoroughly between paper towels.
  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: Pineapple Upside Down Cake
 Categories: Cakes
   Servings:  6
 
    2/3 c  Granulated sugar
    3/4 c  Unsalted butter
      1 ts Vanilla
    1/4 ts Ground nutmeg or mace
      2    Eggs
      2    Egg yolks
  1 1/2 c  Milk
      2 ts Baking powder
    1/4 ts Salt
  1 1/2 c  Flour
      1 c  Yellow cornmeal
    1/3 c  Madeira
      1 lb Pineapple; peeled
           - cut into 1/2" thick slices
           - core removed
    3/4 c  Dark brown sugar, packed
 
  PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at
  medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg,
  eggs, yolks and milk. Mix until incorporated. Add baking powder and salt,
  then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4
  cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over
  medium heat and cook 20 minutes. Pineapple will release a lot of liquid.
  Remove pineapple with slotted spoon and reserve. Continue cooking until
  liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture
  becomes smooth, about 2 minutes. Replace pineapple slices, arranging them
  nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25
  minutes. When done, wooden pick inserted into center of cake will come out
  clean. Place large platter over skillet and turn upside down to remove cake
  from skillet. Let cool before serving.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Sponge
 Categories: Cakes, 1941
   Servings:  8
 
      1 tb Gelatin
      4    Egg whites
    3/4 c  Sugar
      1    Banana, diced
    1/4 ts Salt
      1    Orange, peeled and diced
    1/2 c  Crushed pineapple
    3/4 c  Chopped nuts
    1/4 c  Cold water
      2 tb Lemon juice
 
  Soften gelatin in cold water.  Dissolve over boiling water.  Beat egg
  whites until stiff.  Fold in sugar and salt.  Carefully add fruits, nuts,
  and lemon juice.  Add gelatin, stirring constantly. Pour into molds. Chill.
  8 servings.
  
  Mrs. F.C., Elgin, IA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple-Topped Cocoa Cake
 Categories: Cakes, Snacks
   Servings: 16
 
    3/4 c  Baking Cocoa
      1 c  Boiling Water
  2 1/2 c  Sifted Unbleached Flour
      1 ts Baking Soda
      1 ts Salt
    1/2 c  Vegetable Shortening
      2 c  Sugar
      2 lg Eggs, Separated
      1 ts Vanilla Extract
      1 c  Cold Water

MMMMM------------------------PINEAPPLE TOPPING-----------------------------
      1 tb Cornstarch
    1/2 c  Sugar
           Pinch Of Salt
  8 3/4 oz Crushed Pineapple,
           Undrained (1 can)

MMMMM---------------------------COCOA ICING--------------------------------
    2/3 c  Sifted Confectioners' Sugar
      4 ts Baking Cocoa
      4 ts Milk
 
  Combine the cocoa and 1 cup of boiling water in a bowl and cool completely.
  
  Sift the flour, baking soda and salt together and set aside.
  
  Cream the shortening together in a mixing bowl until light and fluffy,
  using an electric mixer set on medium speed.  Add the egg yolks and beat
  well.  Blend in the vanilla extract.
  
  Add the dry ingredients alterantely with 1 cup of cold water to the creamed
  mixture, beating well after each addition, using an electric mixer set at
  low speed.  Blend in the cooled cocoa mixture.
  
  Using another bowl, beat the egg whites until stiff peaks form, using clean
  beaters, on an electric mixer set at high speed.  Fold the egg whites into
  the chocolate mixture until no white streaks show. Pour the batter into a
  greased 13 X 9 X 2-inch baking pan.
  
  Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the
  cake tests done.  Cool the cake completely, in the pan on a wire rack. When
  cold, spread the cake with the Pineapple topping and drizzle with the cocoa
  Icing.
  
  PINEAPPLE TOPPING:
  
  Combine the cornstarch, sugar and salt in a 2-quart saucepan.  Add the
  pineapple and juice.  Cook over medium heat, stirring constantly, until the
  mixture boils.  Remove from the heat and cool completely.
  
  COCOA ICING:
  
  Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until
  smooth.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1979
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pistachio Cake
 Categories: Cakes
   Servings:  1
 
      1    Large pkg white cake mix
      2    Small pkg pistachio instant
           -udding mix
      3    Eggs
      1 c  Oil
      1 c  7-up
    1/2 c  Nuts
  1 1/2 c  Milk
      1    Small container cool whip
 
  Stir together the cake mix, 1 pkg instant pudding, eggs, oil and 7-up. Mix
  4 minutes, then add nuts. Bake in greased and floured 9 x 13" cake pan @
  350 degrees for 35 to 40 minutes. Frosting: Beat together the other package
  of instant pudding and milk 2 minutes then fold in Cool Whip. Spread on
  completely cooled cake. Keep refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 lb Butter
      1 lb Sugar
     12    Eggs
      1 lb Flour
      3 lb Raisins
  1 1/2 lb Currants
    1/2 lb Citron peel
    1/2 lb Lemon peel
      1 ts Cinnamon
      1 ts Allspice
    1/2 ts Mace
    1/2 ts Clove
      1    Nutmeg,grated
      3 tb Strawberry jam
    1/2 lb Almonds
      1 lb Dates
      1 tb Baking powder
 
  Directions: This is a copy of my grandmother's handwritten recipe, from the
  first quarter of this century. As with most of her other recipes, there are
  no directions for either mixing or baking.
  
      Liz Parkinson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Polar Cap Cake
 Categories: Cakes, Alcohol
   Servings:  6
 
      9    Egg Whites
  1 1/4 c  Sifted Flour
    1/4 ts Salt
      4    Egg Yolks
  1 1/2 ts Cream of Tartar
    1/4 c  Yukon Jack
      2 ts Pure Vanilla Extract
    1/4 c  Chopped Walnuts
      1 c  + 1/4 C Granulated Sugar
           Polar Cap Cake Glaze:
    1/2 c  Yukon Jack
    1/3 c  Water
      3 tb Butter
      1 c  Confectioner's Sugar
    1/4 c  Granulated Sugar
    1/4 c  Chopped Nuts
 
  Serves: 10-12
  
  In large bowl, beat egg whites, salt, cream of tartar and vanilla until
  soft peaks form.  Slowly add 1 cup sugar continuing to beat.  Fold in flour
  in 4 parts.  In seperate bowl, beat yolks, Yukon Jack and remaining 1/4 C
  sugar until pale yellow.  Sprinkle nuts in bottom of ungreased 10" tube
  pan. Pour in batter.  Bake in preheated 375 oven 35 minutes or until
  toothpick inserted comes out clean.  Cool on rack 15 minutes.
  
  Polar Cap Cake Glaze In saucepan, combine Yukon Jack, butter gran. sugar
  and water.  Heat, stirring, just to dissolve. Do not boil. With fork, poke
  holes in cake. Drizzle with 1/2 glaze. Cool cake additional 10 minutes. To
  remaining glaze, mix in conf. sugar. Remove cake from pan. Frost. Sprinkle
  with chopped nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poor Man's Cake
 Categories: Cakes
   Servings:  4
 
      1 c  Sugar
      1 c  Lard *
    1/4 ts Cloves
      1 ts Cinnamon (Or To Taste)
      2 c  Raisins
    1/4 ts Allspice
      1 x  Pinch Of Salt
 
  *    The original recipe calls for Lard.  I don't know if shortening will
     work or not. Boil together all ingredients. Add water just enough water
  to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda
  and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch
  round cake pan. Bake in moderate oven until cake springs back when touched
  lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream,
  custard sauce or powdered sugar frosting. Walnuts may be added to batter
  just before baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poor Man's Cake
 Categories: Low-cal, Cakes
   Servings:  6
 
      1 c  Brown sugar
  1 1/4 c  Water
    1/3 c  Vegetable shortening (Since
           -the shortening is melted, I
           -substituted
           Canola oil, thus, I think,
           -saving a LOT of
           Cholestrol and saturated
           -fats!)
      1 ts Salt
      2 c  Flour
    2/3 c  Raisins
    1/2 ts Nutmaeg
      2 ts Cinnamon
    1/2 ts Cloves
      1 ts Soda
      2 ts Water
      1 ts Baking powder
 
  (the name comes from the fact that the cake calls for no eggs, no milk, and
  no butter)
  
  Boil brown sugar, 1 1/4 C water, oil or shortneing, raisins and spices
  together for three minutes.  Let cool to room temperature.
  
  Add salt and baking soda, dissolved in 2 tsp water.  Sift together flour
  and baking powder, add gradually, beating after each addition.
  
  Grease and flour 8" square pan.  (I used nonfat spray instead).
  
  Bake at 325 for approximately 50 minutes, until it tests done.
  
  Needs no frosting.
  
  (would be HEAVENLY with a big blob of whipped cream...but it's really
  unnecessary.  this sucker is GOOD!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Cake
 Categories: Cakes, Kids
   Servings:  6
 
      4    Qt. popped corn
    1/2 lb Gum drops
    1/2 lb Peanuts
      1 lb Marshmallows
    1/2 c  Melted margarine
    1/2 c  Corn oil
 
  Melt marshmallows, margarine, and corn oil.  Pour over popcorn, nuts and
  gum drips.  Mix together and pat in a bundt cake pan or angel food cake
  pan. Cool.
  
  Randy Rigg
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppy Seed Cake
 Categories: Cakes
   Servings:  6
 
    1/4 c  Poppyseeds
      1 c  Buttermilk
           Preheat oven to 350. Butter
           -WELL a 10 " bundt pan
      1 c  Margerine cream well, add
  1 1/2 c  Sugar Beat until fluffy
      4    Eggs add one at a time, beat
           -well after each
      1 ts Vanilla beat in
           Sift together:
  2 1/2 c  Flour
    1/2 ts Salt
      1 ts Soda
 
  soak together overnight:
  
  add dry ingredients to butter mixture, alternating with buttermilk mixture.
  
  1/2 cup sugar 1 1/2 TBLS cinnamon. mix together, set aside.
  
  Sprinkle buttered bundt pan with some of the cinnamon sugar mixture, just
  enough to coat.  Layer the batter in the bundt pan with layers of cinnamon
  sugar in between...I usually get about 3 layers of batter.
  
  Bake at 350 for 50-55 minutes. Test with tester for doneness. Let cool on a
  rack for about 20-30 minutes before inverting on a plate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppy-Seed Cake with Lemon Glaze
 Categories: Cakes
   Servings: 12
 
           Light veg. oil spray
      5    Apricot halves (from 8 1/4
           -  oz. can)
      1 c  Cake flour, sifted
      2 tb Poppy Seeds
      1 ts Baking Powder
    1/4 ts Salt
      1 c  Granulated sugar
           Whites of 5 large eggs at
           - room temperature
      2 tb Fresh squeezed lemon juice
      1 c  Confectioner's sugar
 
  1.  Heat oven to 350 degrees.  Spray the interior of a 10" bundt pan once
  lightly with the vegetable oil spray. 2. Puree the apricot halves to a
  smooth consistency in a food processor or blender. (Should yeild about 3
  rounded Tbs.)  in a bowl, stir together the flour, poppy seeds, baking
  powder and salt until well combined. 3. Transfer the apricot puree to a
  large mixing bowl.  Turn the mixer to med.-high and graduall ad 3/4 cup of
  the granulated sugar, producing a thick, pale mixture that resembles beaten
  egg yolk.  Turn the mixer to low and add 1/4 cup of water and vanilla.
  Gradually add the flour mixture, continuing to beat until incorporated. 4.
  Using clean beaters, beat the egg whates at medium-high speed until thick.
  Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks
  form and the meringue looks glossy. 5. Stir 1/3 of the meringue mixture
  into the batter to lighten it, then fold in the remainder. Pour batter into
  bundt pan.  Place in the oven and bake until a tester comes out clean and
  the center of the cake springs back to the touch. (about 25 min.) Transfer
  to a rack and cool for 30 to 40 minutes. 6. In a small bowl, make a glaze
  by whisking together the lemon juice and confectioner's sugar. Set aside
  for 5 min.  Remove cake from the pan, place on rack over pan and spoon
  glaze over cake.  If desired, garnish each serving with sliced apricots.
  
  [0.4 gram of fat/serving]
  
  from "Just Desserts: secret to fat-free-eating lies in substitution"
  Chicago Tribune Magazine,  April 25, 1993.
  
  posted by Bud Cloyd
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Cake
 Categories: Cakes, Pork
   Servings:  8
 
    1/2 lb Fatty salt pork  *
      5 c  Flour
    1/2 ts Salt
      1 ts Nutmeg
      1 ts Cinnamon
    1/2 c  Sugar
      1 c  Minced currants
  1 1/4 c  Boiling water
  1 1/4 ts Baking soda
  2 1/2 ts Baking powder
      1 ts Ground cloves
      2    Eggs
  1 1/2 c  Molasses
 
  * Finely ground
  
  Put ground salt pork in heat-proof bowl and add boiling water. Set aside
  for a half hour, stirring occasionally.
  
  Sift together all dry ingredients except sugar
  
  Pour pork and water into a large mixing bowl. Beat in eggs, followed by
  sugar and molasses. Add dry ingredients and currants and stir to mix well.
  
  Grease and flour 2 9-by-4-inch bread pans. Divide batter between them and
  bake at 325 degrees for 1 hour. Cakes are done when they have the
  resliiency of a medium-rare steak.
  
  Enjoy!
  
  From The Bad For You Cookbook by Chris Maynard and Bill Scheller
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Portuguese Coffee Buttercake
 Categories: Cakes
   Servings: 16
 
      1 c  Unsalted butter, softened
           -(no substitutions)
      1 c  Sugar
      4 lg Eggs, at room temperature
      1 ts Vanilla extract
  1 1/2 c  All-purpose flour
    1/4 ts Salt
           Coffee Buttercream
    3/4 c  Milk
      6 lg Egg yolks
      1 c  Sugar
      4 ts Instant coffee powder
      1 tb Vanilla extract
      2 c  Unsalted butter, softened
           -(no substitutions)
 
  Prep time:  1-1/2 hours plus cooling Baking time: 10 to 12 minutes per
  batch
  
  Cake Wafers
  
  Cake wafers:  Preheat oven to 350 deg. F.  Invert two (or more if you have
  them) 9-inch round cake pans; grease and flour bottoms of pans.
  
  Beat butter in mixer bowl until smooth.  Beat in sugar until light and
  fluffy.  Add eggs one at a time, beating well after each addition. Beat in
  vanilla.  Beat in flour and salt just until combined.
  
  Spread 1/3 cup batter evenly on each inverted cake pan to within 1/4 inch
  of edge.  Bake 10 to 12 minutes, until lightly browned around edges. With
  long, thin metal spatula, loosen each wafer and transfer to wire racks to
  cool completely.  Repeat on buttered, floured pans with remaining batter to
  make a total of 12 wafers. (Can be made ahead. Stack between sheets of wax
  paper and cover tightly, up to 2 days.)
  
  Coffee buttercream:  Heat milk in medium saucepan over medium heat just to
  boiling.  Meanwhile, whisk egg yolks and sugar together in medium bowl.
  Gradually whisk in hot milk.  Return mixture to saucepan; cook, stirring
  constantly, over medium-low heat until mixture thickens and coats back of
  spoon, about 6 minutes.  (Do not boil.) Strain through sieve into mixer
  bowl.  Stir in coffee powder and vanilla. Cool to room temperature. Beat in
  2 cups butter, 1 tablespoon at a time, beating well after each addition.
  
  To assemble, place 1 cake wafer on serving platter.  Spread evenly with 1/3
  cup buttercream.  Add second wafer and 1/3 cup more buttercream; repeat
  with remaining wafers and buttercream, ending with wafer. Pipe remaining
  buttercream decoratively on top.  (Can be made ahead. Cover and refrigerate
  up to 24 hours.)  Remove from refrigerator 30 minutes before serving. Makes
  16 servings.
  
  Per serving:  475 calories, g35 total fat, g21 sat. fat, mg220 chol., mg63
  sodium, g35 carbo., g5 pro.
  
  From:  LADIES' HOME JOURNAL (R) November, 1991, Volume 108, No. 11.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Portuguese Almond and Potato Cake
 Categories: Cakes
   Servings: 10
 
      1 lg Baking potato, about 10
           -ounces
      1 c  Almonds, with skins
      2 ts Baking powder
      3 lg Eggs, separated
    3/4 c  Sugar
    1/4 c  Unsalted butter, softened
      1 tb Brandy
    1/2 ts Almond extract
 
  Powdered sugar Marzipan "potatoes," optional (see recipe)
  
  Bake or microcook potato until soft.  Force pulp through a coarse sieve or
  potato ricer.  There should be 1 cup lightly packed.  Set aside to cool.
  
  Preheat oven to 350F.  Butter sides of an 81/2-inch spring form pan, line
  base with a circle of baking parchment; butter the parchment.  Using a nut
  mill, grind almonds to powder, stir in baking powder; set aside.
  
  Beat egg whites until they start to stiffen, sprinkle with half of the
  sugar, a little at a time, and continue beating until stiff and glossy.
  
  Beat butter with remaining sugar, then beat in egg yolks, brandy, and
  almond extract.  Using a large rubber spatula, fold in potato, ground
  almonds and egg whites.
  
  Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes
  out dry.  Let cool in pan for 10 minutes.
  
  Run a knife blade around edge before releasing sides of pan.  Place cake,
  on the base, on a rack and let cool completely.  Cake will sink slightly in
  the middle.  Reverse cake onto a plate, peel off paper and place right side
  up on a serving plate.  Dust with powdered sugar before serving.
  
  MARZIPAN "POTATOES":  You'll need 4 ounces marzipan or almond paste and
  powdered unsweetened cocoa.
  
  Pinch off pieces of marzipan and roll into elongated balls, each about the
  size of a large marble.  Make these slightly irregular, like tiny new
  potatoes.  Roll in cocoa to simulate brown potato skin.  Cut several in
  half to show the white interior.  Arrange a little group on top of the
  cake, and place the rest in twos and threes around the edge of the plate.
  
  Serves 10.
  
  PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g
  saturated), 76 mg cholesterol, 131 mg sodium, 2 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: Potato Cake
 Categories: Cakes
   Servings:  8
 
      2 c  Sugar
      1 c  Butter
      1 c  Potatoes, mashed; hot
      1 c  Pecans; chopped
    1/2 c  Milk, sweet
      2 c  Flour
      4    Egg; well beaten
      5 ts Chocolate; melted
      1 ts Cloves
      1 ts Cinnamon
      1 ts Nutmeg
      4 ts Baking powder
 
  Cream well the butter and sugar.  Add the other ingredients, leaving the
  eggs and baking powder till the last.  Moisten the baking powder with a
  tablespoon of water the fold it and the eggs in lightly.  Bake in layer
  pans about 40 minutes [in a 350 F. oven, until a toothpick tests clean].
  For filling, use cooked icing with a dozen marshmallows beaten in while the
  icing is hot.  If you desire, you may add nuts and raisins to the icing.
  
                                        Ola Cunningham
                                        Comanche Study Club cookbook
                                        Comanche, TX, 1927
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Cream Filling (The Art of Fine Baking, 1961)
 Categories: Cakes
   Servings:  1
 
    1/2 c  Butter
      1 c  Potatoes, mashed
    1/4 c  Cream cheese
    1/3 c  Sugar
    1/4 c  Sour cream
      1 ts Orange rind, grated
      3    Egg yolks
      1 ts Lemon rind, grated
      1 ts Vanilla
 
  Servings: 1
  
  Cream butter until soft.  Beat in mashed potatoes and cream cheese. Stir in
  remaining ingredients.
  
  From "The Art of Fine Baking" by Paula Peck, copyright 1961
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Devil's Food Cake
 Categories: Cakes, 1941
   Servings:  6
 
    1/4 c  Shortening
  2 1/4    Squares unsweetened
           -chocolate
      1    Egg
      6 tb Evaporated milk
      2 ts Baking powder
      1 ts Vanilla
      1 c  Sugar
    1/2 c  Mashed potatoes
    1/4 ts Salt
  1 1/4 c  Flour
    1/2 c  Chopped nuts
 
  Cream shortening.  Add sugar, chocolate, which has been melted over hot
  water, and mashed potatoes.  Beat thoroughly.  Add egg yolk and milk. Sift
  flour, measure, and sift with baking powder and salt. Beat thoroughly. Add
  nuts and flavoring.  Fold in stiffly beaten egg white. Pour into well-oiled
  layer cake pans. Bake in moderate oven (375 F) 25-30 minutes. Mrs. H.E.
  Chrisman, Scottsbluff, NE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Fudge Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Sugar
      1 ts Salt
      2 c  Flour
      1 c  Milk
      1 c  Mashed potatoes
    2/3 c  Cocoa
      3 ts Baking powder
    2/3 c  Butter
      4    Eggs, separated
      1 c  Chopped nuts
 
  Cream sugar and butter.  Add egg yolks.  Sift dry ingredients together and
  add alternately with milk. Add potatoes, and stir in nuts. Gently fold in
  stiffly beaten egg whites. Bake at 350 degrees until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pound Cake
 Categories: Cakes
   Servings:  8
 
      1 lb Butter
      1 lb Sugar (approx. 2 C)
      1 lb Eggs  (approx. 10)
      1 lb Flour (approx. 3 C)
           Generous pinch of salt
           Juice and zest of 1 large
           Lemon (or 1 or 2 T lemon
           Juice)
 
  Cream butter, then add sugar gradually till mix is smooth.  Add eggs, one
  at a time, stirring until fully absorbed into mixture. Add flour gradually,
  stirring until fully absorbed.  Stir in salt and lemon juice and zest. Bake
  in well-greased angel-food cake tin for 90 minutes at 300 F.
  
  ICING
  
  Cream 1 or more T butter with 1 1-lb box of powdered sugar.  Add butter as
  needed to absorb the sugar.  Add juice and zest of 1 or 2 lemons, 1 at a
  time as needed to achieve spreading consistency.  If icing is still too
  thick, thin with heavy cream.
  
  Source:  Alice's Restaurant Cookbook, by Alice May Brock, Random House,
  1969.
  
  PS:  This makes a big cake which will keep much longer than I've ever seen
  one last.  It's also almost impossible to overbake.  A couple years ago I
  was making one as an Xmas gift for friends. I went to bed, forgetting to
  remove the cake from the oven, and it baked all night long. When I finally
  got it out of the oven (over 7 hours after it went in) the cake was
  perfectly OK except for a suface layer about " deep that was a bit dry. I
  made another cake for the gift, but my family gobbled the "mistake" in
  short order.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pour la France Chocolate Decadence
 Categories: Cakes
   Servings:  6
 
      1 c  Butter Or Margarine
  1 1/3 lb Dark Semi-Sweet Chocolate
      1 tb Granulated Sugar
      1 tb Unsifted All-Purpose Flour
           Whipped Cream
           Raspberry Sauce
 
  Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio, TX
  ~-------------------------------------------------------------------------
  Melt butter and chocolate together over very low heat, stirring constantly.
  Set aside to cool. Whip eggs with electric mixer until they reach full
  volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar
  and flour.  Pour batter in 10 inch cake pan that has been greased and lined
  with wax paper or parchment paper. Bake in preheated 325 degree oven 30
  minutes.  Be careful not to overbake. Cool completely to room temperature
  before removing from pan. To serve, spoon whipped cream on top of sliced
  Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry
  Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar
  to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry
  Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate
  until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pour la France's Fudge Caramel Cake - Express
 Categories: Cakes, Sauces
   Servings: 10
 
      2    9-Inch Layers Of Choc. Cake
      1    Fudge Icing (Recipe)
      1    Caramel Sauce (Recipe)
  1 1/2 c  Cashews, Roasted, Unsalted
      2 c  Heavy Cream
  2 1/2 lb Semisweet Chocolate
    1/3 c  Light Corn Syrup
      1 c  Brown Sugar, Firmly Packed
      2 ts Butter
    1/8 ts Salt
    1/3 c  Heavy Cream
 
  FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake
  layers.  Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and
  Cashews. Repeat with next 2 cake layers.  Place final cake layer on top,
  frost top and sides of cake with Fudge Icing and cover sides of cake with
  chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until
  melted and smooth. This will be very soft but will harden when cooled.
  Refrigerate until workable consistency. NOTE: The time it takes to get to a
  workable consistency depends on the weather.  This is much like making
  fudge candy. The author, (Arlene Lightsey), made this sauce on a cool,
  clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to
  boil and reduce to thick syrup. Very carefully, (because it will splatter),
  add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny
  Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas......
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pour la France's Fudge Caramel Cake - Express News
 Categories: Cakes, Texas, Sauces
   Servings: 10
 
      2    9-inch layers of choc. Cake
      1    Caramel Sauce (Recipe)
      2 c  Heavy Cream
    1/3 c  Light Corn Syrup
      2 ts Butter
    1/3 c  Heavy Cream
      1    Fudge Icing (Recipe)
  1 1/2 c  Cashews, roasted, unsalted
  2 1/2 lb Semisweet Chocolate
      1 c  Brown Sugar, firmly packed
    1/8 ts Salt
 
  FOR CAKE:
  
     Slice round cake layers horizontally in half to make 4 round cake
  layers.  Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and
  Cashews.  Repeat with next 2 cake layers.  Place final cake layer on top,
  frost top and sides of cake with Fudge Icing and cover sides of cake with
  chopped cashews.
  
  FUDGE ICING:
  
  Bring cream to boil.  Stir in chocolate until melted and smooth. This will
  be very soft but will harden when cooled.  Refrigerate until workable
  consistency.        NOTE: The time it takes to get to a workable
  consistency depends on the weather.  This is much like making fudge candy.
  The author, (Arlene Lightsey), made this sauce on a cool, clear day and had
  no problem.
  
  CARAMEL SAUCE:
  
  Bring first 4 ingredients to boil and reduce to thick syrup. Very
  carefully, (because it will splatter), add cream.  Refrigerate until cool.
  
  Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959
  Broadway, San Antonio, Texas......
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Praline Cake
 Categories: Cakes
   Servings: 48
 
           Cake:
      1    Box butter cake mix
      2    Eggs
    1/2 c  Butter
           Topping:
     16 oz Light brown sugar
    1/2 c  Butter
      2    Eggs
      2 ts Flour
  1 1/2 c  Pecans; chopped
      1 ts Vanilla
 
  Make cake using mix, eggs and 1/2 cup butter. Follow recipe on box but bake
  only 20 minutes in a well greased cake pan, measuring 13" x 9" x 2" or
  larger. Make topping by cooking sugar, butter, eggs and flour together for
  3 minutes. Add pecans and vanilla. Spread topping over cakes and bake 8 to
  10 minutes @ 350 degrees. Note: Do not make topping until cake is cooked
  because sugar will crystallize or harden while waiting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Praline Pecan Cake
 Categories: Cakes
   Servings: 10
 
           Pecan sponge cake:
    1/2 c  Pecan pieces
    1/4 c  All-purpose flour
      8    Egg yolks, room temperature
    1/4 c  Sugar
      6    Egg whites, room temperature
    1/3 c  Sugar
    1/4 c  Butter, melted
           Syrup:
    3/4 c  Sugar
    1/2 c  Water
      2 ts Praline liqueur
           Pecan crust:
      1 c  Pecan pieces
      1 c  Pastry flour
      1 c  Butter, room temperature
    1/2 c  Light brown sugar; firmly p
           -cked
      1    Egg, room temperature
           Praline panache:
      1 c  Whipping cream
     12 oz Bittersweet or semi-sweet ch
           -colate, coarsely chop
      2 ts Praline liqueur
           Buttercream:
  1 3/4 c  Butter, room temperature
    1/4 c  Powdered sugar, sifted
      1 ts Solid vegetable shortening
      2 ts Praline liqueur
    1/2 c  Egg whites
      1 c  Sugar
 
  For cake: Preheat over to 375 degrees. Grease 9" round cake pan; line with
  parchment. Finely grind pecans with flour in food processor using on/off
  turns. Using electric mixer, beat yolks with 1/4 cup sugar until slowly
  dissolving ribbons form when beaters are lifted. Using clean dry beaters,
  beat whites with 1/3 cup sugar until soft peaks form. Fold half of whites
  into yolk mixture. Fold in pecans. Fold in remaining whites. Fold 3/4 cup
  batter into butter. Fold back into batter. Pour into prepared pan. Bake
  until cake is springy to touch, about 25 minutes. Cool 10 minutes in pan.
  Invert cake onto rack and cool completely. Wrap tightly. Refrigerate at
  least 2 hours. For Syrup: Cook sugar and water in heavy sauce pan until
  sugar dissolves, swirling pan occasionally. Bring to boil. Cool. Stir in
  liqueur. For Crust: Finely grind pecans with flour in processor. Using
  electric mixer, beat butter with sugar until light and fluffy. Beat in egg.
  Gently fold in pecan mixture. Gather into ball. Wrap in plastic.
  Refrigerate at least 3 hours. Preheat oven to 350 degrees. Butter baking
  sheet. Roll dough out on lightly floured surface to thickness of 1/8". Cut
  out one 9" round. Using cactus or leaf shaped cutter, cut out cookies from
  remaining dough. Transfer to prepared sheet. Pierce round. Bake until
  golden, 20 minutes for round and 10 minutes for cookies. For Panache: Bring
  cream to boil in heavy  saucepan. Remove  from heat. Add chocolate and stir
  until melted and smooth. Blend in liqueur. Cool to room temperature. For
  Buttercream: Using electric mixer, beat butter, powdered sugar, shortening
  and liqueur until light and fluffy. Heat whites and sugar in double boiler
  over gently simmering water until sugar dissolves and candy thermometer
  registers 100 degrees. Remove from over water. Using clean dry beaters,
  beat until whites are stiff but not dry. Blend whites into butter mixture.
  To Assemble: Split cake into 3 layers. Set pecan crust on platter. Using
  spatula, beat panache until slightly thickened. Spread 1/4 onto crust. Top
  with 1 cake layer. Brush with syrup. Cover with about 3/4 cup buttercream.
  Top with second cake layer. Brush with syrup. Spread with 1/4 of panache.
  Top with third layer. Brush with syrup. Spread with 1/4 of panache. Frost
  top and sides of cake with remaining buttercream. Spoon remaining 1/4 of
  panache into pastry bag fitted with star tip. Pipe 12 rosettes around edge
  of cake. Top each with cookie. Serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Chocolate Cup Cakes
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/4 c  Cream
      2    Eggs
      2 c  Flour
    1/2 ts Salt
      1 c  Cooked prunes
      1 ts Vanilla
    3/4 c  Sugar
      2    Squares bitter chocolate
      3 ts Baking powder
 
  Pit prunes and cut in pieces.  Beat eggs until thick and creamy. Add to
  cream, and sugar.  Mix well.  Sift flour, measure, and sift with baking
  powder and salt.  Add grated chocolate.  Beat thoroughly. Add prunes and
  flavoring.  Mix well.  Pour into well-oiled muffin tins. Bake in moderate
  oven (375 F) about 15 minutes. If desired, use 2 teaspoons baking powder
  and 1/2 teaspoon baking soda with 1 1/4 cups sour cream. The Household
  Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Spice Cake
 Categories: Cakes
   Servings: 14
 
  1 1/2 c  Sugar
      1 c  Oil
      3 ea Eggs
      1 c  Buttermilk
      2 c  Flour
      1 ts Soda
      1 ts Salt
      1 ts Nutmeg
      1 ts Cinnamon
      1 ea 8oz baby jar strained Prunes
      1 c  Chopped Pecans
      1 ts Vanilla
 
     Mix together - Flour, Soda, Salt, Cinnamon and Nutmeg.  Mix Sugar, Oil,
  Eggs and Buttermilk. Add to dry ingredients and then add Prunes, Chopped
  Pecans and Vanilla.  Bake at 350 for approx 45 minutes in Bundt or Angel
  food pan. Toothpick test, cool on rack and enjoy!
  
     Jeff Viets
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Whip Spice Cake with Prune Butter Frosting
 Categories: Cakes, Desserts
   Servings:  6
 
  2 1/4 c  All-purpose flour, sifted
  1 1/3 c  Sugar
      2 ts Baking powder
    1/4 ts Baking soda
      1 ts Salt
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice
    1/2 c  Shortening
    1/2 c  Prune juice, drained from
           -cooked prunes
    1/2 c  Milk
      2 ea Eggs
      1 ts Vanilla
           Prune butter frosting
           -(recipe below)
 
  Sift together flour, sugar, baking powder, baking soda, salt and spices
  into large bowl of electric mixer. Add shortening, prune juice and milk.
  Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape
  bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes
  more on slow or medium speed. Scrape and mix again. Stir once around bowl
  with spoon. Pour batter into two 8-inch layer cake pans which have been
  greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes.
  Frost with Prune Butter Frosting.
  
  PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners'
  sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated
  lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp
  chopped nuts Cream butter or margarine in large bowl of electric mixer. Add
  sugar alternately with juices; beat until well blended. Add grated rind and
  salt.  Beat until frosting is of good spreading consistency. Fold in prunes
  and nuts. This cake and frosting will freeze.
  
  Source: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pudding Icing
 Categories: Cakes, Spreads, Toppings
   Servings:  1
 
      1 c  Milk
      1 pk Instant Pudding (Small)
    1/2 c  Butter/Margarine
    1/2 c  Shortening
      1 c  Powdered Sugar
    1/2 ts Vanilla
 
  Mix together 1 cup milk and 1 box of pudding and let stand.  Mix together
  butter, shortening, powdered sugar and vanilla thoroughly.  Add both
  mixtures together and blend well.  Will ice 2 9-inch cakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Bread
 Categories: Breads, Cakes, Desserts
   Servings:  3
 
  2 1/2 c  Unsifted all purpose flour
  1 1/2 ts Baking soda
      2 ts Ground cinnamon
    1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground ginger
    1/4 ts Ground cloves
      2 c  Sugar
    1/2 c  Butter, softened
  1 1/2 c  Canned solid pack pumpkin
    1/2 c  Water
      3    Eggs
      1 c  Chopped walnuts
    1/2 c  Raisins
 
  Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside.
  combine flour, baking soda, cinnamon, baking powder, salt, ginger and
  cloves;set aside.In a large bowl cream sugar and butter until light and
  fluffy. Add pumpkin, water and eggs; mix well. Stir in flour mixture until
  well blended. Fold in nuts and raisins. Pour equal amounts into prepared
  pans. Bake until a cake tester inserted in the center comes out clean,
  35-40 minutes. cool in pans for 10 minutes. Loosen with a metal spatula;
  turn out onto wire racks to cool.
  
  Posted on Prodigy by: Sandy Van Bibber (XWCG89A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Sugar
  1 1/4 c  Vegetable oil
      4    Eggs
      2 c  Flour
      1 ts Salt
      2 ts Baking soda
      3 ts Cinnamon
  1 1/2 c  Pumpkin
      1 c  Chopped walnuts
 
  FROM:      ??
  
  Combine sugar & oil; mix until well blended.  Add eggs one at a time,
  beating well after each addition. Sift flour, salt, soda & cinnamon
  together.  Add pumpkin and walnuts last. Pour in 9" or 10" ungreased tube
  pan.  Bake in 350~ oven for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Cake Roll
 Categories: Cakes
   Servings:  1
 
      3    Eggs
      1 c  Sugar
    2/3 c  Pumpkin
      1 ts Lemon juice
    3/4 c  Flour
    1/2 ts Nutmeg
      1 ts Ginger
      2 ts Cinnamon
      1 ts Baking powder
    1/2 ts Salt
      1 c  Powdered sugar
      6 oz Cream cheese
      4 ts Butter or margarine
    1/2 ts Vanilla extract
 
  Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir
  in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and
  fold into pumpkin mixture. Pour into a greased and floured cake pan. Top
  with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked,
  sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle
  the cake with powdered sugar. Roll up in the towel and let cool. Topping:
  Place powdered sugar, cream cheese, butter and vanilla extract in mixing
  bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese
  mixture. Roll cake again. Chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Fruitcake
 Categories: Cakes
   Servings: 16
 
    1/2 c  Unsweetened Apple Juice -or-
           -Orange Juice
    1/2 c  Raisins, dark or golden
      1 c  Dried Figs, chopped
      1 c  Pumpkin, canned or cooked
      2 tb Sugar
    1/4 c  Vegetable Oil
  1 1/2 c  Whole Wheat Flour
      1 ts Baking Soda
      1 ts Baking Powder
      1 ts Baking Powder
      1 ts Ground Cinnamon
    1/2 ts Ground Nutmeg
    1/4 ts Ground Allspice
    1/8 ts Ground Cloves
    1/2 c  Walnuts, chopped
      1    Orange, grated rind
 
  Keywords: Vegan
  
  Combine the juice, raisins and figs in a bowl.  Let stand for 1 hour, or
  overnight.
  
  Beat together the pumpkin, sugar and oil.  Stir in the fruit mixture.  Add
  the flour, baking soda, baking powder and spices.  Mix well.  Add the
  walnuts and orange rind. Stir to blend well. Pour the batter into a lightly
  oiled 8- by 5-inch loaf pan.
  
  Bake in a 325-degree oven for 40 to 45 minutes, or until a toothpick
  inserted into the center comes out clean.
  
  Let cool in the pan for 5 minutes.  Remove from the pan and cool thoroughly
  on a wire rack.  Wrap in foil and refrigerate until ready to use.
  
  Serves 16
  
  One Serving = Calories: 160 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 69
  Potassium: 221 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Gingerbread Snacking Cake
 Categories: Cakes
   Servings: 16
 
  1 1/2 c  Granulated sugar
      2    Eggs
      1 c  Pumpkin puree
    1/2 c  Vegetable oil
    1/2 c  Buttermilk
  1 3/4 c  All-purpose flour
      1 ts Baking soda
      1 ts Ginger
    1/2 ts Each salt, cinnamon,
           Nutmeg, ground
           Cloves and allspice
    1/4 ts Baking powder
           Icing sugar
 
  Nicely spiced, this moist, light cake is great for either after-school
  munching or late-night snacks.
  
  In large bowl, beat together granulated sugar, eggs, pumpkin, oil and
  buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves,
  allspice and baking powder; sprinkle over pumpkin mixture and stir until
  blended.
  
  Pour into greased 9-inch(2.5 L) square cake pan. Bake in 350 degree F (180
  degrees C) oven for about 35 minutes or until cake springs back when
  lightly touched. Let cool in pan on rack. Using small sieve, dust top
  lightly with icing sugar.
  
  Makes 16 servings.
  
  From: Canadian Living    September 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Sheet Cake
 Categories: Cakes
   Servings:  6
 
           Jim Vorheis
      4    Extra large eggs
      1 c  Vegetable oil
      2 c  Sugar
      2 c  Solid pack pumpkin
      2 c  All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
  2 1/2 ts Ground cinnamon
      1 ts Ground ginger
      1 ts Ground cloves
      1 ts Ground nutmeg
           Cream Cheese Frosting:
      3 oz Cream cheese, softened
      6 tb Butter, softened
      1 tb Whole milk
      1 ts Vanilla
      3 c  Powdered sugar
 
  In large bowl, beat eggs, oil and sugar until well blended.  Add pumpkin
  and mix thoroughly.  In separate bowl, mix together flour, baking powder,
  baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry
  ingredients to pumpkin mixture. Mix until smooth. Pour into greased and
  floured 11x17-inch jelly roll pan. Bake at 375 F for 20 minutes or until
  wooden pick inserted in center comes out clean. Cool before spreading with
  Cream Cheese Frosting.
  
  Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add
  butter, mixing until smooth. Stir in milk and vanilla. Gradually add
  powdered sugar. Beat until smooth and spread onto cooled cake.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Spice Cake in Jars
 Categories: Cakes
   Servings:  1
 
      1 c  Seedless Raisins
      1 c  Walnuts
      2 c  All-Purpose Flour
      2 ts Baking Soda
    1/4 ts Baking Powder
    1/2 ts Salt
      2 ts Ground Cloves
      2 ts Ground Cinnamon
      1 ts Ground Ginger
      4    Eggs
      2 c  Granulated Sugar
      1 c  Salad Oil
     16 oz Canned Pumpkin
 
  Preheat oven to 325-degrees. Sterilize 8 (1 pint, straight-sided) Kerr or
  Ball Quilted Crystal (12 oz, straight-sided, Ball #14400-81400) canning
  jars, lids and rings by in boiling water for 10 minutes. Remove the jars
  from the water and allow to air-dry. Leave the lids and rings in the hot
  water until ready to use. Once cool, brush (use a pastry brush) the inside
  of jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
  Coarsely chop the nuts and raisins; set aside. Sift together the flour,
  baking powder, baking soda, salt cloves, cinnamon and ginger in a large
  bowl. Add raisins and walnuts; toss lightly to combine. In another large
  bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
  Gradually beat in the sugar until thick and light. At low speed, beat in
  the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture
  until  well blended. Divide batter among the 8 canning jars (should be
  slightly less than 1/2 full). Wipe the sides of the jar off
  (inside/outside) in case you slop or it'll burn. Place jars on a cookie
  sheet or they'll tip over. Bake in preheated 325-degree oven for 35-40
  minutes or until a toothpick inserted deep into the center of the cakes
  comes out clean. When cakes test done, remove the jars, one-by-one, place a
  lid, then a ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS!
  The jars are H O T ! Place jars onto your counter to cool. You'll be able
  to tell if they've sealed--you'll hear a "plinking" sound. If you miss the
  sound, test each jar by pushing on the lids once the jars are cool, they
  shouldn't move at all. These will keep in a cool, dark place for about 1
  year. I'm not sure, they don't last that long around here!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Swirl Cheesecake
 Categories: Cakes
   Servings: 12
 
      2 c  Vanilla Wafer Crumbs
      1 ts Vanilla
    1/4 c  Margarine, Melted
      3    Eggs
     16 oz Neufchatel Cheese, Softened
      1 c  Canned Pumpkin
    3/4 ts Cinnamon
    1/4 ts Ground Nutmeg
    3/4 c  Sugar
 
  Combine crumbs and margarine; press into bottom and sides of 9 inch
  springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla,
  mixing at medium speed on electric mixer until well blended. Add eggs, one
  at a time, mixing well after each addition.  Reserve 1 cup Neufchatel
  Cheese mixture; add pumpkin, remaining sugar and spices to remaining
  Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half
  of Neufchatel cheese mixture over crust; repeat layers. Cut through batter
  with knife several times for marble effect. Bake at 350F for 55 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12
  servings.  From package of Light Philadelphia Brand Neufchatel Cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Queen Elizabeth Cake
 Categories: Canadian, Cakes
   Servings:  1
 
      1 c  -Boiling water
      1 c  Dates;chopped
      1 ts Baking soda
    1/2 c  Butter
      1 c  Sugar,granulated
      1    Egg
      1 ts Vanilla
  1 1/2 c  Flour,all purpose
      1 ts Baking powder
    1/2 ts -Salt

MMMMM-------------------------BROILED TOPPING------------------------------
    1/4 c  Butter
    1/2 c  Brown sugar;packed
    1/4 c  Light cream
    3/4 c  Coconut;shredded;half nuts
           -if desired
 
  "This date and nut cake always included a broiled topping. Lazy Daisy was a
  plain cake with the same topping. ... Queen Elizabeth cakes have appeared
  in cook books coast to coast for many years. Some claim that the recipe was
  a favorite of the Queen Mother and given to worthy groups as a fund raiser
  during World War II. One from Quebec's Eastern Townships includes the
  footnote that says that, "This is not to be passed on but must be sold for
  charitable purposes for 15 cents.
    In a reply to our query about the name of this recipe, the Queen Mother's
  Lady-in-Waiting writes; "I fear I have to tell you that, although we have
  known about this recipe for many years, it did not originate from either
  Buckingham Palace or Clarence House...However as Her Majesty always made it
  a rule, due to the number of requests receieved, never to give "favorite
  recipes", I fear that I have to tell you that you that should you wish to
  include this recipe in any cookbook, it should only be called a 'date and
  walnut cake' with no reference to the Queen Mother."
  
  Pour water over dates and soda; let stand until lukewarm. In bowl, cream
  butter with sugar; beat in egg and vanilla. Mix together flour, baking
  powder and salt; add to creamed mixture alternately with date mixture.
  Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven
  for 40 minutes or until tester comes out clean.
  
  Broiled Topping: In a small heavy saucepan, combine butter, packed brown
  sugar, light cream and coconut (half nuts if desired). Bring to a boil,
  stirring; boil gently for 1 minute. Spread over warm baked cake; broil
  until bubbly and lightly browned, watching carefully.
  
  SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Queen of Sheba Cake
 Categories: Cakes
   Servings: 12
 
           Cocoa-almond cake:
      1 c  Almonds; blanched, toasted
     16 ts Sugar
    1/2 c  All-purpose flour
    1/4 c  Cocoa powder
      1 ts Baking powder
      6    Eggs, separated, room temper
           -ture
    1/4 ts Cream of tartar
    1/3 c  Butter, melted and cooled
           Chocolate parfait:
     12 oz Bittersweet chocolate, coars
           -ly chopped
      1 c  Milk
      8    Egg yolks, room temperature
  1 1/3 c  Sugar
      2 c  Whipping cream, well-chilled
    1/2 c  Amaretto liqueur
    1/4 c  Water
           Chocolate whipped cream:
      2 oz Bittersweet chocolate, coars
           -ly chopped
      1 c  Whipping cream, well-chilled
      4 ts Sugar
      1 ts Vanilla
           Almonds; whole, blanched
           Chocolate garnishes, optiona
           -
 
  Position rack in center of oven and preheat to 350 degrees. Cover bases of
  two 9" springform pans with foil, then attach sides. Finely grind almonds
  with 4 tbsp sugar. Sift flour, cocoa, baking powder into a small bowl. Stir
  in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until
  slowly dissolving ribbons form when beaters are lifted, about 6 minutes.
  Beat whites in another bowl, with cream of tartar until stiff but not dry.
  Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff
  and shiny. Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg
  whites. Repeat twice, folding in melted butter just before final 1/3 of
  whites is incorporated. Spoon 1/2 of batter into each pan, smoothing
  surface with spatula. Bake until tester inserted in center of cake comes
  out dry, about 20 minutes. Cool in pans on rack 5 minutes. Invert onto rack
  and cool cakes completely. Melt chocolate in top of double boiler over hot,
  but not boiling water. Bring milk to simmer in heavy medium saucepan over
  low heat. Whisk yolks and sugar in bowl until smooth. Gradually, whisk in
  hot milk, return to saucepan. Stir over low heat until mixture leaves path
  on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do
  Not Boil. Gradually, whisk custard into chocolate until smooth. Cool
  completely, stirring occasionally. Whip cream to soft peaks. Fold into
  cooled chocolate mixture in 3 batches. To assemble, cut each cake into 2
  layers, using a serrated knife. Set one layer, cut side up in the 9"
  springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan.
  Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with
  second layer, cut side up. Repeat with liqueur and parfait. Add third layer
  and repeat. Add forth layer and repeat, smoothing top of parfait with a
  spatula. Cover and freeze until firm, at least 4 hours. Remove pan sides.
  Refrigerate cake while preparing cream. Melt chocolate in double boiler
  over hot, but not boiling water. Stir until smooth. Remove from over water.
  Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon
  mixture into a pastry bag fitted with medium star tip. Set cake on serving
  platter. Pipe decorative whipped cream rosettes around edge of cake. Set
  almonds in rosettes. Mayalso use chocolate leaves or curls as garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Coffee Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake batter.  Add 1 tablespoon grated lemon rind. Pour into
  well-oiled loaf pan.  Sprinkle generously with sugar and cinnamon. Bake in
  moderate oven (375 F) about 35 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Peanut Streusel Cake
 Categories: Cakes
   Servings:  8
 
           Topping:
      3 ts Peanuts; finely chopped
      1 ts Brown sugar
      1 ts Wheat germ
    1/2 ts Cinnamon
           Cake:
      1    Pkg pillsbury microwave yell
           -w cake mix with pan
    1/2 c  Water
    1/3 c  Oil
    1/4 c  Dairy sour cream
      1    Egg
      1    Egg yolk
           Filling:
    1/3 c  Peanuts; finely chopped
    1/3 c  Peanut butter chips
 
  Using solid shortening, grease 7" round pan, provide with mix. In small
  bowl, combine all topping ingredients; blend well. Sprinkle evenly in
  bottom of prepared pan; set aside. In medium bowl, combine all cake
  ingredients. Beat with spoon, about 75 strokes or until well blended. Pour
  half of batter, about 1 cup into a prepared pan. Sprinkle 1/3 cup peanuts
  and peanut butter chips evenly over batter. Pour remaining batter over
  filling. Microwave on high 4 1/2 minutes. Cake is done when top no longer
  has wet spots and it pulls away from sides of pan. If cake is not done, add
  additional time in 30 second intervals. Immediately, invert onto serving
  plate. Serve warm or cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Rhubarb Crisp
 Categories: Cakes, Microwave
   Servings:  6
 
      3 c  Rhubarb; cut bite-size
    1/3 c  Sugar
    2/3 c  Quick oatmeal
    1/3 c  Flour
    3/4 c  Brown sugar; packed
    1/2 ts Nutmeg
    1/2 ts Cinnamon
    1/4 c  Margarine
 
  Place rhubarb in greased oblong microwave-safe baking dish. Combine sugar,
  oatmeal, flour, brown sugar and spices.Mix margarine in until crumbly.
  Sprinkle over rhubarb. MICROWAVE for 12 to 16 minutes on HIGH or until
  rhubarb is tender.  About 6 servings. Source: Microwave Times Judy/NC
  PJXG05A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake batter.  Add 1/2 cup chopped raisins which have been
  dredged with 2 tablespoons of the flour.  Pour into well-oiled loaf pan and
  bake in moderate oven (375 F) 35 minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Spice Cake
 Categories: Cakes, Spicy
   Servings:  6
 
      2 c  Raisins
  1 1/2 c  Water
    1/2 c  Shortening
      2 c  Packed Brown Sugar
      3 c  All-purpose Flour
      1 ts Ground Cinnamon
      1 ts Ground Cloves
    1/4 ts Ground Nutmeg
    1/2 ts Salt
      1 c  Buttermilk or sour milk
      1 ts Baking Soda
      3    Eggs, beaten
           Confectioner's Sugar
 
  In a saucepan, combine raisins and water. Cook until plump. Drain and set
  aside raisins, reserving 10 tablespoons cooking liquid. In a mixing bowl,
  cream shortening and sugar. Combine flour, cinnamon, cloves, nutmeg, and
  salt; set aside. Combine milk, soda, eggs, and reserved cooking liquid. Add
  dry ingredients alternately with milk mixture to creamed mixture. Stir in
  cooked raisins. Pour into a greased 13" x 9" x 2" baking pan. Bake at 350
  degrees for 35 to 40 minutes or until cake tests done. Cool on a wire rack.
  Just before serving, sprinkle with confectioners sugar. Yield: 12 to 15
  Servings
  
  SOURCE: Nancy Johnson, Milton, PA, Reminisce Magazine Sept/Oct 92 SHARED
  BY: Jim Bodle 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red and Black Raspberry Pudding Cake
 Categories: Cakes
   Servings:  9
 
    1/2 c  Sugar
  1 1/2 ts Cornstarch
     10 oz Frozen Red Raspberries *
      2 tb Lemon Juice
      2 c  Fresh Black Raspberries
    1/2 c  Unsalted Butter, Softened
    1/2 c  Sugar
      1 lg Egg, Beaten Lightly
  1 1/2 ts Vanilla
      1 c  Flour
  1 3/4 ts Baking Powder
    1/4 ts Salt
    1/2 c  Milk
 
  * Red Raspberries should be in syrup.
  ~-------------------------------------------------------------------------
  Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup.
  Pick over the fresh berries. In a heavy saucepan, combine the sugar and
  cornstarch, add the reserved syrup and lemon juice, and combine the mixture
  well. Add the thawed fruit and the fresh black raspberries, bring the
  liquid to a boil over moderate heat, stirring constantly, and simmer the
  mixture for 5 minutes. In a large bowl, cream the butter. Add the sugar, a
  little at a time, beating and beat the mixture until it is light and
  fluffy.  Add the egg and vanilla, and beat the mixture until it is smooth.
  Into a bowl, sift together the flour, baking powder, and salt. Add flour
  mixture to the butter mixture in small batches, alternating with additions
  of milk.  Beat well after each addition and blend the batter until it is
  smooth. Spread the batter evenly in a lightly buttered 9-inch square baking
  pan.  Spoon the berry mixture over it.  Bake in the middle of a preheated
  350F oven for 20 minutes.  Reduce heat to 325F and bake for 20-25 minutes
  more or until tester comes out clean.  Let it cool on a rack for 10
  minutes.  Serve with cream or whipped cream. a 1983 Gourmet Mag. favorite
  by Nancy Bagget
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Beet Chocolate Cake
 Categories: Chocolate, Vegetables, Cakes
   Servings: 16
 
  1 3/4 c  Flour, Unbleached, Sifted
  1 1/2 ts Baking Soda
    1/2 ts Salt
  1 1/2 c  Sugar
      3 lg Eggs
      1 c  Vegetable Oil
  1 1/2 c  Beets, Pureed
      2 oz Unsweetened Chocolate *
      1 ts Vanilla Extract
           Confectioners' Sugar, Sifted
 
  *  Melt and cool the 2 1-oz squares of baking chocolate.
  ~-------------------------------------------------------------------------
  Sift together the flour, baking soda and salt; set aside.  Combine sugar,
  eggs, and oil in a mixing bowl.  Beat with an electric mixer set at medium
  speed for 2 minutes.  Beat in the beets, cooled chocolate, and vanilla.
  Gradually add dry ingredients, beating well after each addition.  Pour into
  greased 13 x 9 x 2-inch baking pan.  Bake in a preheated 350 degree F. oven
  for 25 minutes or until cake tests done.  Cool in pan on rack. Cover and
  let stand overnight to improve flavor.  Sprinkle with confectioners' sugar.
  NOTE: This is similar to a recipe that I had from one of the local cooking
  shows that was sent out to the listeners when the Red food coloring was
  banned. While I have not tried this recipe, I did make the other one and it
  was good.  But the other recipe is long gone.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Devil's Food Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Margarine
  1 1/2 c  Sugar
      2    Eggs
  1 3/4 c  Flour
  1 1/4 ts Baking Soda
      1 ts Salt
    1/3 c  Cocoa
      1 c  Milk
      1 ts Vanilla
 
  Cream margarine with sugar.  Add eggs and beat til fluffy.  Sift dry
  ingredients together and add alternately with milk and vanilla.  Bake at
  350F in greased 8 X 8 pans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Devil's Food Cake - Betty Crocker
 Categories: Cakes
   Servings: 12
 
  1 2/3 c  All-purpose flour
      1 c  Granulated sugar
    1/2 c  Packed brown sugar
    1/2 c  Shortening
  1 1/2 c  Buttermilk
  1 1/2 ts Baking soda
      1 ts Salt
      1 ts Vanilla
      2 oz Unsweetened chocolate
      2    Eggs
      1    Rec. Creamy Vanilla Frosting

MMMMM---------------------CREAMY VANILLA FROSTING--------------------------
      3 c  Powdered sugar
    1/3 c  Margarine/butter, softened
  1 1/2 ts Vanilla
      2 tb Milk, about
 
  Melt and cool the 2 ounces of chocolate. Heat oven to 350 degrees. Grease
  and flour 2 round pans, 8 or 9 x 1 1/2 inches. Beat all ingredients except
  Creamy Vanilla Frosting on low speed 30 seconds, scraping bowl constantly.
  Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
  Bake 30 to 35 minutes or until wooden pick inserted in center comes out
  clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers and
  frost cake with Creamy Vanilla Frosting. Creamy Vanilla Frosting: Mix
  powdered sugar and margarine. Stir in vanilla and milk until smooth and of
  spreading consistency.~ ~ Source: Betty Crocker Creative Recipes, "In Love
  With Chocolate".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Soaked Fresh Fruit Cake
 Categories: Cakes
   Servings:  8
 
      1    Sponge cake
  1 1/2 c  Blackberries
  1 1/2 c  Strawberries
      1 c  Red or black currants,
           Stemmed
  1 1/2 c  Red cherries, pitted
      1 oz Kirsch (clear cherry
           Brandy)
           Strawberry Sauce
           Heavy (whipping) cream,
           Whipped fresh mint leaves,
           For garnish

MMMMM-------------------------STRAWBERRY SAUCE------------------------------
      1 pt Ripe strawberries, cleaned
           And hulled
      6 oz Mineral water
      1 tb Sugar
 
  In a large bowl, mix all the fruits and partially crush the fruit with the
  back of a spoon to release some of the juices.  Sprinkle with kirsch. Cover
  and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold
  with plastic wrap.  Line again with 1/2-inch slices of cake, pressing to
  make sure the slices take the shape of the mold. Fill the cake-lined mold
  with the refrigerated fruits and cover with more slices of cake. Press down
  with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
  Unmold with the help of the plastic wrap or by running a sharp knife around
  the edge, turn out on serving plate.  Decorate with the whipped cream,
  strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a
  blender, process the berries with the mineral water until puree.
  Refrigerate.
  
  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Reduced - Fat Carrot Cake
 Categories: Cakes, Low-cal
   Servings: 16
 
    1/4 c  Walnuts
  2 1/2 c  Sifted cake flour
      2 ts Cinnamon
      2 ts Baking powder
  1 1/2 ts Soda
      1 ts Salt
      2 lg Eggs
      2 lg Egg whites
      2 c  Sugar
    1/3 c  Vegetable oil
      2 c  Grated carrots (5 to 6
           -small carrots)
      1 cn 8oz crushed pineapple
           Thoroughly drained
     12 oz Low fat cream cheese,
           Softened
    1/2 c  Powdered sugar
  1 1/2 ts Pure vanilla extract
      1 c  Pitted prunes
      6 tb Hot water
 
  Directions:
      Cake: Preheat oven to 350 degrees. Coat the inside of three 9 inch
  layer cake pans with vegetable oil cooking spray. line the bottoms with wax
  paper and set aside. Spread walnuts in a pie plate and bake 8 - 10 minutes,
  or until fragrant. Let cool and chop coarsely. In a medium size bowl, stir
  together flour, cinnamon, baking powder, soda and salt. In a large bowl,
  whisk together eggs and egg whites. Add sugar, prune puree and oil and
  whisk until smooth. Add the flour mixture to the egg mixture and stir with
  a wooden spoon until blended. Stir in carrots, pineapple and the toasted
  walnuts. Divide the batter among the prepared pans and bake 30 to 35
  minutes, or until a cake tester inserted in the center comes out clean. Let
  cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto
  racks. Peel off paper and let cool completely. Place 1 cake layer on a
  serving plate, Spread a scant 1/2 cup cream cheese frosting over it. Top
  with another cake layer and spread another scant 1/2 cup frosting. Place
  the third layer on top and spread top and sides with remaining frosting.
  
  Cream Frosting: In a mixing bowl,combine cream cheese, sugar and vanilla;
  beat with an electric mixer until smooth and creamy.
  
  Prune Puree: To make prune puree, combine 6 oz (1 cup) pitted prunes with 6
  tbsp. hot water in a food processor and process util smooth. Makes 1 cup.
  NOTE: One cup puree contains 407 calories and 1 gram fat. 1 cup of butter
  contains 1,600 calories and 182 grams of fat. 1 cup of oil contains 1,944
  calories and 218 grams fat.
  
  Makes 16 servings each 310 calories, 6 gram protein, 10 gram carbohydrates,
  392 milligrams sodium, 34 milligrams colesterol.
  
  From United Features Syndicate as seen in March 1993 Food Section of
  Houston Chronicle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Reine De Saba
 Categories: Cakes, Chocolate
   Servings:  6
 
      4 oz Semisweet chocolate
      4 oz Slivered almonds
    2/3 c  Confectioners sugar - PLUS 2
           -tablespoons
    1/2 c  Cake flour
      3    Eggs
      1    Stick butter
    1/2 ts Almond extract
           CHOCOLATE GLAZE*
      3 oz Semisweet chocolate
      2 oz Butter
           Slivered almonds for garnish
 
  Calories     per serving:             Number of Servings:   6 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  *For the nicest looking shiny glaze, serve this cake on the day it is
  completed.  The cake remains moist and delicious, however, for several
  days.
  
  PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or
  10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and
  melt in the top of a double boiler set over hot water, stirring frequently.
  Remove pan from hot water and cool slightly. In a food processor, nut
  grinder or blender, grind the 4 ounces of almonds to a powder. If you use a
  processor or blender, put 2 tablespoons of the sugar in the machine along
  with the nuts.  Put ground nuts through a sieve to get rid of any remaining
  chunks.  Toss the powdered almond mixture with the flour. Separate the
  eggs.  Beat together the butter and 1/3 cup of the remaining sugar until
  creamy and light.  Add the melted chocolate and the extract. Add the egg
  yolks, one at a time, beating thoroughly after each addition. Beat the
  whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold
  in nut mixture.  Gently followed egg white mixture into chocolate just
  until incorporated. Pour the batter into the prepared pan. Bake in a
  preheated oven until a toothpick inserted in the center of the cake comes
  out almost clean, about 30 minutes. Cool in the pan for about 10 minutes.
  Divide into individual servings if desired. Recipe can be made to this
  point up to a day ahead.
  
  CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double
  boiler set over hot water, stirring frequently, until just melted. Remove
  from hot water. Cool the chocolate glaze just until it thickens. It should
  remain pourable. Glaze whole cake or individual servings on a rack set over
  a pan to catch drippings. Garnish with almonds if desired.
  
  Serve at room temperature or refrigerate for up to 4 days.
  
  Serves 6.
  
  Recipe from Cook's Magazine, September/October, 1987.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Cake
 Categories: Cakes
   Servings:  8
 
      2 tb Soft butter
    3/4 c  Light brown sugar
      1 ts Vanilla
      1    Egg
  1 1/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Sour cream
      2 c  Chopped rhubarb
 
  TOPPINGS: About 6 lumps sugar 1/2 tsp mace
  
  In a bowl beat together the butter, brown sugar, vanilla, and egg. Mix the
  flour, baking powder, and salt in the top of a sifter, set over the
  butter-mixture bowl, then sift into the bowl alternately with the sour
  cream.  Blend well, then fold in the rhubarb.  Spread the batter into a
  greased 8-inch square pan.  Crush the sugar lumps and mix with the mace.
  Sprinkle over the top of the batter and bake in a preheated 350 F oven for
  45 minutes. Makes one 8-inch square cake.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Upside-Down Cake
 Categories: Cakes
   Servings:  1
 
      3 c  Rhubarb; fresh
    2/3 c  Miniature marshmallows
      2 ts Margarine
    1/4 c  Cinnamon candies
    3/4 c  Margarine
      1 c  Sugar
      2    Eggs
  1 1/2 c  Flour
    1/4 ts Salt
      1 ts Baking powder
    1/4 c  Milk
 
  Mix first 4 ingredients and put in bottom of 9 x 12" pan. Cream margarine
  and sugar. Stir in eggs one at a time. Measure and add flour, salt and
  baking powder alternately with milk. Mix batter and pour over rhubarb. Bake
  @ 325 degrees for 1 hour. Serve warm with whipped cream or ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubard Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Rhubarb
  1 1/2 c  Brown sugar
    1/2 c  Oleo
      1    Egg
      1 c  Sour milk or buttermilk
      1 ts Vanilla
      2 c  Flour
      1 ts Baking powder
    1/2 ts Soda
 
  Cream sugar and oleo; add egg, salt and vanilla.  Add sour milk alternately
  with flour and baking powder and soda which has been sifted together. Fold
  in rhubarb.  Pour into a well greased (with oleo) pan sprinkled with brown
  sugar.  Top with 1/2 cup of brown sugar and sprinkle with chopped nuts.
  Bake at 350 for 30 to 35 minutes. Top with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhuburb Upside Down Cake
 Categories: Cakes
   Servings:  8
 
     25 g  Butter or sunflower marg.
    100 g  Light muscovado sugar
    1/4 ts Ground cinnamon
    650 g  Rhubarb
    175 g  Self raising wholemeal flour
     75 g  Sunflower margerine
      2 tb Ground almonds
      1    Egg yolk
 
  Preparation: cut the rhubarb into 2.5cm lengths.
  
  1. Preheat the oven to 200C/400F/Gas 6.
     Place the butter, half of the sugar and the cinnamon in a pan and
     cook for 2 minutes.
     Arrange the rhubarb over the case of a 20cm greased and base lined
     cake tin, leaving a border around the edge. Pour over the cinnamon
     mixture.
  
  2. Sift the flour into a bowl and rub in the fat. Stir in the ground
     almonds and remaining sugar and mix to a soft dough with the yolk
     and two tablespoons of cold water.
  
  3. Roll out the dough to the same diameter as the tin and lay over
     the fruit. Bake for 30 minutes until the cake is golden. Leave in
     the tin for 5 minutes, then turn out. Serve warm with Fromage Frais.
  
  Calories: 243 per serving Protein: 4g Carbohydrate: 29g Fat: 13g (medium)
  Saturated fat: 3g (medium) Added sugar: 12g (high) Fibre: 5g (medium) Salt:
  0.27g (low)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ribbon Refrigerator Cake
 Categories: Desserts, Cakes
   Servings:  1
 
      1 pk Gelatine
     18 ea Graham crackers
    1/2 c  Sugar; powdered
    1/4 c  Butter
      1 ea Egg; separated
    1/2 c  Pineapple; crushed
    1/4 c  Walnuts; chopped
 
  Prepare gelatine and set aside to cool. Place layer of graham crackers,
  having them fit snugly into loaf pan. Spread over layer of filling made by
  mixing powdered sugarm butter and egg yolk, beaten, crushed pineapple and
  walnut meats, then stiffly beaten egg white. Place in refrigerator to
  chill. A spoonful of whipped cream at serving time is an improvement. Note:
  This recipe contains uncooked egg and may pose a health hazard due to
  salmonella. Source: Mrs. Harley Musser, Meigs County, OH Mrs. May Standen,
  Hickory Tree Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Boiled Fruit Cake From Mary Killen
 Categories: Cyberealm, Cakes
   Servings:  1
 
      8 oz Flour
      6 oz Margarine
      6 oz Sugar
      4 oz Currants
      4 oz Raisins
      4 oz Sultanas
      1 ts Mixed spices
      1 ts Baking soda
    1/2 ts Ground ginger
    1/2 pt Water
      2    Large eggs
 
  Place margarine, sugar, fruit and water into saucepan. Bring to a boil and
  simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices,
  and baking soda and add to contents of saucepan. Beat eggs into mixture and
  pour into a greased and lined 7" square baking pan. Bake at 160C (320F, gas
  mark 3) for 75 minutes.
  
  From:  Mary Killen, Clough, Co. Down, Northern Ireland -- 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 10
 
      1 c  Sugar
    1/4 c  Cocoa
    1/2 c  Buttermilk
    1/2 ts Vanilla
    1/4 lb Butter, unsalted
      1    Egg
      1 c  Flour, Cake
    1/2 ts Baking Soda
      1 pn Salt
      2 oz Chocolate, bittersweet
    1/4 c  Cream, Heavy
    1/4 ts Vanilla
 
  Calories     per serving:             Number of Servings:  10 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Preparations:  Divide sugar and buttermilk as below.  Beat egg. Soften
  butter.  Preheat oven to 375 degrees.
  
  Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat
  1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla.
  
  In another bowl, combine butter and 1/2 cup sugar; beat until light and
  creamy.  Add beaten egg a little at a time, beating until smooth between
  each addition. Beat in the cocoa mixture.
  
  Combine cake flour, baking soda, and salt.  Resift together and beat into
  the butter/cocoa mixture in two parts alternating with 1/4 cup buttermilk.
  Pour batter into prepared pan and bate at 375 degrees for 30 - 35 minutes.
  Let cake rest a few minutes before turning out onto a cake rack to cool.
  
  For a glaze:  In a double boiler, melt chocolate, cream, and vanilla. Stir
  until smooth and let cool to warm.  Pour over cake.
  
  If desire, before glazing, split cake in half and spread your choice of
  filling between the layers.
  
  From Williams-Sonoma's April, 1991 Catalogue, page 7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ricotta Cheese Cake
 Categories: Cakes, Entertain, Cheese
   Servings:  1
 
      3 lb Ricotta; drained
      2 c  Sugar
    1/2 c  Flour; sifted
           Graham cracker crumbs
      8    Egg Yolks
      1    Grated Rind of Lemon
      1 ts Vanilla
    1/2 c  Cream (optional); whipped
      8    Egg Whites
 
  Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks,
  beating after each addition. Beat in flour, lemon rind and vanilla. Beat
  egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into
  ricotta mixture and turn into a 12" spring form pan which has been
  well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated
  425 degree oven for the first 10 minutes; lower temperature to 350 degrees
  and bake for 1 hour. Turn off heat and allow to cool in oven with door
  closed. Freezes well. Dust with powdered sugar when served.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rissoto Cakes
 Categories: Rice, Cakes
   Servings:  6
 
     16    Servings
  4 1/2 c  Of chicken stock
      6 tb Unsalted butter
      1 md Onion, finely chopped
  1 1/2 c  Arborio rice
      1 c  Dry white wine
    1/2 c  Freshly grated parmesan
           -cheese
      1 lg Egg, lightly beaten
    1/2 c  All-Purpose flour
      2 tb Olive oil
 
  1. In a medium saucepan, bring the chicken stock to a simmer over moderate
  heat. Butter a 9 by 13 inch glass baking dish.
  
  2. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the
  onion and cook over moderate heat, stirring occasionally, until softened,
  about 5 minutes. Add the rice and stir until coated with butter, 1 to 2
  minutes. Raise the heat to moderately high and pour in the wine. Cook,
  stirring, until almost all the wine is absorbed, about 4 minutes.
  
  3. Add about 1 cup of the simmering stock ( enough to just cover the rice )
  and cook, stirring constantly, until the stock is absorbed. Continue adding
  stock, about 1 cup at a time; stir constantly until the stock is absorbed
  before adding more. The rice is done when it is just cooked through and
  lightly bound with with creamy liquid, after about 15 minutes. Remove from
  the heat and stir in the Parmesan cheese. Let cool slightly, then stir in
  the egg. Spread the risotto evenly in the prepared baking dish. Cover and
  refrigerate until very firm, at least 4 hours or overnight.
  
  4. Cut the risotto into 16 even squares. Shape each square into a disk,
  about 2 1/2" in diameter and 1/2" thick. Coat the disks with flour and
  refrigerate on a baking sheet until firm, about 20 minutes.
  
  5. In a skillet, melt 1 tbsp of the butter in 1 tbsp of the olive oil. Add
  8 of the cakes to the skillet and cook over moderately high heat, turning
  once, until browned and warmed through, about 3 minutes per side. Transfer
  the cakes to a warm serving platter, cover and keep warm in a low oven.
  Wipe out the pan and repeat with the remaining butter, oil, and risotto
  cakes. (The risotto cakes can be fried up to 1 day ahead. To serve, warm
  them in a 450 degree oven for about 10 minutes, or until heated through.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Romano's Reese's Peanut Butter Cake
 Categories: Chocolate, Cakes
   Servings:  6
 
    3/4 c  Unsalted butter
    3/4 c  Creamy style peanut butter
      2 c  Packed brown sugar
      3    Eggs
      2 c  Unsifted all purpose flour
      1 tb Baking powder
    1/2 ts Salt
      1 c  Milk
      1 ts Vanilla
           Peanut Butter Filling:
      1 c  Cream cheese, softened
    1/2 c  Creamy style peanut butter
           Chocolate Glaze:
    1/2 c  Water
      4 tb Unsalted butter
    1/2 c  Cocoa
      1 c  Unsifted powdered sugar
      1 ts Vanilla
 
  Preheat oven to 350 degrees.  Grease and flour 2 9" cake pans.
  
  In large mixing bowl, cream butter and peanut butter until light and
  fluffy.  Add brown sugar.  Mix to blend.  Add eggs, one at a time, mixing
  well after each addition.
  
  In small bowl, combine flour, baking powder and salt.  Add flour mixture to
  butter and peanut butter mixture alternately with milk, beginning and
  ending with flour mixture.  Add vanilla.
  
  Pour batter into pans.  Bake until cake tests done, about 45 minutes. Cool
  on wire rack to room temperature before frosting the cake.
  
  Spread half of Peanut Butter Filling over tops of each cake. Chill.
  
  Spread half of warm Chocolate Glaze over peanut butter topping on each
  cake, using metal spatula dipped in hot water.  As glaze cools, it will
  thicken.
  
  Peanut Butter Filling: Cream ingredients together until light and fluffy.
  
  Chocolate Glaze: Place water and butter in small saucepan. Bring to boil.
  Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
  
  NOTE:  This recipe will make two 9 inch cakes or one stacked layer cake. If
  making the stacked layer cake, the Peanut Butter Filling should be put
  between the layers and on top of the cake before topping it with the
  Chocolate Glaze.
  
  Source: San Antonio Express News
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ruby Razz Crunch
 Categories: Toppings
   Servings:  6
 
      1 pk (10 oz.) thawed frozen red
           -raspberries (reserve 1/4
           -cup for
 
  Bake at 325 for 55 to 65 minutes
  
  Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large) and
  topping).  Combine fruit, set aside.
  
  Mix: the fruit juices and measure 1 cup, adding water if necessary.
  
  Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan.  Blend in fruit
  juices. Cook over medium heat, stirring constantly, until thick and clear.
  Remove from heat; cover.
  
  Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1
  cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until
  mixture resembles coarse crumbs.
  
  Press two thirds of crumb mixture firmly into 9 x 9 pan.  Cover with
  drained fruit mixture and the thickened fruit juice.  Sprinkle with
  remaining crumb mixture.  Bake until golden brown.  Cool slightly in pan
  before cutting into squares.  Serve warm or cold with mounds of topping.
  
  Pink Frozen cream topping:  Beat 1 cup whipping cream until thickened; add
  1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red
  food coloring.  Continue beating until stiff.  Drop in mounds on waxed
  paper or aluminum foil; freeze until firm. (If desired, serve unfrozen.)
  
  From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins, Colorado
  8 th Pillsbury Grand National Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Cake (Becky's Favorite)
 Categories: Alcohol, Cakes
   Servings:  6
 
      1 c  Chopped pecans
 18 1/2 oz Pkg yellow cake mix
      3    Eggs
    1/2 c  Cold water
    1/3 c  Oil
    1/2 c  Dark rum (80 proof)
           Glaze
    1/4 lb Butter
    1/4 c  Water
      1 c  Granulated sugar
    1/2 c  Dark rum (80 proof)
 
  Cake
  
  Preheat oven to 325 F.  Grease and flour 10" 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.
  Spoon and brush glaze evenly over top and sides.  Allow cake to absorb
  glaze.  Repeat till glaze is used up.
  
  Glaze: Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes,
  stirring constantly.  Remove from heat.  Stir in rum.
  
  Optional:  Decorate with border of sugar frosting or whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Cake
 Categories: Cakes, Alcohol
   Servings: 12
 
      1 c  Pecans; finely chopped
 18 1/2 oz Yellow cake mix; no pudding
      1 pk Vanilla pudding mix; small
      4    Egg
    1/2 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Dark bacardi rum

MMMMM------------------------------GLAZE-----------------------------------
    1/4 lb Butter
    1/4 c  Water
      1 c  Sugar
    1/2 c  Dark Bacardi Rum
 
  Preheat oven to 325`F. Grease and flour a 10 cup bundt pan. Sprinkle
  chopped pecans in bottom of pan. Pour batter of water, cake mix, pudding,
  eggs and oil and rum over the nuts in the pan. Bake 1 hour or until done
  bytoothpick test. Cool and Invert over cake rack. GLAZE: Melt and stir all
  ingredients except rum over low flame for 5 minutes, keep stirring and
  wiping sides of pan. Take an Ice pick and make many holes in the top of
  cake, thru the nut coating, after you have made many holes, keep drizzling
  in the glaze until it is all absorbed. You cannot rush this part.. Let the
  cake sit until dinner, and then enjoy with expresso, or other after dinner
  liqueur. ENJOY......This cake will keep well and is better the next day.
  Will always be very wet inside and moist.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Chopped pecans
      1 pk Yellow cake mix
      1 pk INSTANT lemon pudding mix
    1/2 c  Rum
    1/2 c  Water
    1/2 c  Oil
      4    Eggs
           Glaze:
      1 c  Sugar
    1/4 lb Butter
    1/4 c  Lemon juice
           Grated lemon rind from one
           -lemon
    1/4 c  Rum
 
  Cake:
  
  Preheat oven to 325 degrees.  Grease and flour a Bundt pan (or a 11"
  diameter decorative jello ring mold).  Put chopped nuts in the bottom of
  the pan.  Put cake and pudding mixes in a large mixing bowl and add the
  rum, water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes,
  or until a cake tester comes out clean.
  
  When the cake is almost done, prepare the glaze by boiling and stirring the
  sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from
  heat, let cool slightly, and then stir in the rum.
  
  Remove cake from oven and spoon hot glaze over the bottom, but mostly
  between the cake and the sides (and center) of the pan. Let soak in and
  carefully turn cake out of pan when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Cake
 Categories: Cakes
   Servings:  1
 
    3/4 c  Butter, softened
      2 c  Sugar
      4    Eggs, separated
  2 1/3 c  Cake Flour, sifted
      2 ts Baking Powder
    1/2 ts Salt
    3/4 c  Milk
      1 ts Vanilla
      1 ts Lemon Juice
    1/4 ts Lemon Rind, grated
           Raspberry Preserves
           Rum
           Whipped Cream
 
  Cream butter and add sugar gradually until fluffy. Beat yolks until lemony.
  Blend into butter mixture. Sift dry ingredients together. Alternately add
  dry ingredients and milk to butter mixture a little at a time, mixing well
  after each addition. Stir in vanilla, lemon juice and rind. Beat whites
  until stiff but not dry. Fold into batter. Pour into a greased 8x12 or 9x13
  pan. Bake in a preheated 350oF oven for 40 minutes. Cool, cut in half
  crosswise, spread thin layer of preserves on one half, top with the other
  half, moisten with rum, let stand awhile, cut into squares and tope with
  whipped cream.
  
  Source: "The Yankee Kitchen" 03-19-93 (#1) [Nana]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sad Cake
 Categories: Cakes
   Servings:  1
 
      3    Eggs
      1 lb Brown sugar
      1 ts Vanilla
      2 c  Biscuit mix
      1 c  Chopped nuts
      1 c  Coconut
 
  Beat eggs; add brown sugar and beat until creamy.  Add remaining
  ingredients and mix well.  Bake at 350 degrees in a greased and floured 9 x
  13 x 2 inch pan until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saffron Cake
 Categories: Cakes
   Servings:  1
 
      1 pn Saffron
      2 tb Hot water
      1 tb Yeast
      1 ts Sugar
      5 oz Warm water
      1 lb Wholewheat flour
      1 pn Salt
    1/4 ts Nutmeg
      3 oz Margarine
      2 oz Shortening
      8 oz Currants
      1 oz Candied peel
      5 oz Soymilk
 
  Mix together the saffron & 2 tb hot water.  Place in a covered jar & let
  stand overnight.  Strain, reserving the water.
  
  Dissolve the yeast in warm water with the sugar.  Leave to start working.
  Put flour & salt in a bowl.  Add nutmeg.  Rub in the margarine &
  shortening.  Toss in the currants & peel.  Add the saffron water to the
  yeast mixture.  Pour it into the flour.  Add the milk.  Mix till you have a
  dough.
  
  Knead the dough in the bowl.  Cover & leave in a warm place for 1 hour or
  until the dough has doubled in size.
  
  Heat oven to 350F.  Knead the dough again.  Divide it into two & put each
  half into a 1 lb loaf tin, greased.  Cover, & leave in a warm place for 10
  minutes.  Bake for 1 hour.  Cool on wire racks.
  
  Gail Duff, "A Book of Herbs & Spices"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sandi's Chocolate Chip Sour Cream Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
           Sandi Brooks wfcj53b
    1/4 lb Butter
      1 c  Sugar
      2    Eggs
      1 c  +2T sour cream
      2 c  Flour
      1 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      1 ts Vanilla
     12 oz Pkg semi sweet choc chips
    1/4 c  Cinnamon sugar
 
  Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream
  and vanilla. Beat until well blended. Sift together the dry ingredients. I
  usually just blend them instead of sifting. Add them to the creamed
  mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan.
  Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter.
  Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining
  Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake
  tester comes out clean.
  
  Reformatted for MM by Marilyn Frieman WJFH60B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauerkraut Apple Cake
 Categories: Cakes
   Servings:  2
 
      2 c  Flour
      2 ts Baking powder
      2 ts Ground cinnamon
      1 ts Baking soda
      1 ts Salt
    1/2 ts Ground nutmeg
      1 c  Sugar
    1/2 c  Firmly packed brown sugar
      4 lg Eggs
      1 c  Vegetable oil
      1    16 oz package sauerkraut,
           -rinsed well, and squeezed
           -thoroughly dry
      1    Granny smmith apple, peeled,
           -cored and coarsley grated,
           -squeezed dry
      1 c  Coarsely chopped walnuts or
           -pecans
 
  Cream Cheese frosting
  
  Preheat oven to 350F.  Line bottoms of two 8 inch round cake pans with
  waxed paper. Grease and flour pans. Combine flour, baking powder,cinnamon,
  baking soda, salt and nutmeg in medium sized bowl. Set aside. Mix sugars
  together in large bowl, breaking up any lumps. Whisk in eggs, then oil,
  until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and
  stir just until moistened. Spoon into prepared cake pans. Bake about 35
  minutes, or until wooden pick inserted in center comes out clean and cake
  begins to pull away from sides of pan. Let cool 10 minutes, then invert
  cakes onto wire racks to cool completely. Spread with cream cheese
  frosting.
  
  ** %%%%% CREAM CHEESE FROSTING %%%%% **
  
  16 oz cream cheese, softened 1 cup confectioner's sugar 3 1/2 tbsp heavy
  cream 2 tbsp grated orange zest (peel) 1 tsp cinnamon 2 tsp vanilla
  
  Whip cream cheese, slowly adding sugar, until fluffy.  Add orange
  rind,cinnamon and vanilla. Mix well. Makes about 2-1/4 cups.
  
  Origin: Journal American, April 7, 93 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauerkraut Cake
 Categories: Cakes
   Servings:  6
 
    2/3 c  Butter
  1 1/2 c  Sugar
      3    Eggs
      1 ts Vanilla
  2 1/4 c  Flour
    1/2 c  Cocoa
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
      1 c  Water
    2/3 c  Sauerkraut, drained
 
  From the Cotton Country Collection
  
  Sauerkraut Cake
  
  Preheat oven to 350 degrees.  Lightly grease and flour two 8" or one 9 x
  13" pan.
  
  Cream sugar and butter; beat eggs and vanilla together and add to creamed
  mixture.  sift dry ingredients together and add alternately with water to
  creamed mixture.  rinse sauerkraut, drain and chop.  Stir into batter. Pour
  into pan(s) and bake 30-40 minutes.
  
  Ice with desired icing and fill with Mocha whipped cream.
  
  Now, where's the Mocha Whipped Cream?  Checking the index.  Whoops, sorry,
  they didn't put that one in!
  
  I'll bet a little powdered instant coffee, cocoa and sugar beaten into some
  whipped cream would do the trick.
  
  I'm looking forward to those recipes you get from your mom!  Sure hope
  you're planning on sharing them here. <grin> The typing practice will do
  you good. Help you when you're ready to type up those term papers. @:-)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Screwdriver Carrot Cake
 Categories: Cakes, Alcohol
   Servings: 10
 
MMMMM-------------------------------CAKE------------------------------------
      5 tb Grated orange rind
    1/2 c  Vodka
      1 c  Butter, softened
      2 c  Sugar
      4    Eggs, beaten
      1 ts Vanilla
      3 c  Flour, sifted
  3 1/4 ts Baking powder
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice
  1 1/2 c  Carrots, raw, grated
    1/2 c  Pecans, chopped

MMMMM------------------------------GLAZE-----------------------------------
      2 c  Powdered sugar
      2 ts Orange juice
    1/2 ts Orange extract
      4 ts Vodka
      2 tb Light corn syrup
 
  Stir grated orange rind into vodka and set aside. Cream butter, gradually
  add sugar and beat until light and fluffy. Beat in beaten eggs and add
  vanilla. Sift the dry ingredients together, then blend into the batter,
  alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in
  buttered, floured 10" tube or Bundt pan in preheated 350~F oven until cake
  tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out,
  finish cooling on rack. Make glaze by combining powdered sugar, orange
  juice, vodka, orange extract and light corn syrup and beating until smooth.
  Spoon glaze over top of cooled cake, then spread evenly with knife. If
  desired, sprinkle with more chopped nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafoam Icing
 Categories: Cakes
   Servings:  6
 
    1/4 c  Egg whites
  1 1/2 c  Light brown sugar, packed
      1 tb Light corn syrup
    1/3 c  Water
      1 ts Vanilla extract
 
  In top of double boiler, combine egg whites,light-brown sugar, light corn
  syrup and water. With an electric rotary beater, beat 1 minute to combine.
  Cook over rapidly boiling water, beating constantly, about 7 minutes, or
  ntil stiff peaks form when beater is slowly raised. Remove from boiling
  water. Add vanilla extract; then continue beating until the frosting is
  thick enough to spread-about 2 minutes.
  
  Recipe from: MC Call's magazine October 1984
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Self Frosting Pineapple-Coconut Cake
 Categories: Cakes, Snacks
   Servings:  6
 
      1 cn Crushed pineapple in syrup
           -(8 3/4 oz can)
    1/3 c  Shorteing
    1/2 c  Sugar
      1 ts Vanilla
      1    Egg
  1 1/4 c  Flour (sifted all purpose)
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Coconut (flaked)
    1/3 c  Brown sugar
    1/3 c  Walnuts
      3 tb Margarine or butter (melted)
 
  FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
  
  Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together
  shortening, sugar and vanilla. When creamy, beat in egg.
  
  Sift together flour, baking powder and salt; add to creamed mixture
  alternately with reserved syrup, beating after each addition.
  
  Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle
  with crushed pinapple. Cover with remaining batter.
  
  in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle
  over batter.
  
  Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done. Cut
  into wedges and serve warm with ice cream.
  
  From: The Omaha World Herald, (no date but the paper is yellowed, must be
  about 1984 - 87) Shared 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seven Minute Frosting (Master Recipe)
 Categories: Toppings, Cakes
   Servings:  2
 
      2    Egg whites
  1 1/2 c  Sugar
    1/8 ts Salt
    1/3 c  Cold water
      1 tb Light corn syrup
      1 ts Vanilla
 
  Place egg whites, sugar, salt, water, and corn syrup in top of double
  boiler. Place over boiling water and beat constantly with a large double
  rotary beater or elecric mixer at high speed until frosting will stand in
  peaks, about 7 minutes. Remove from heat; beat in vanilla. Quickly spread
  on cake.  Makes enough frosting for top and sides of 2 9 inch layer cakes
  or 2 dozen cupcakes.
  
  Seven-Minute Frosting Variations
  
  Chocolate Frosting: Stir into beaten frosting 2 ounces (2 squares) melted
  chocolate.
  
  Coconut Fr osting: Sprinkle Plain, tinted, or toasted coconut over frosting
  while still soft.
  
  Coffee Frosting: In master recipe, omit vanilla. Substitute coffee for
  water.
  
  Colored Frosting: Tint frosting as desired with food coloring. Flavor as
  desired.
  
  Fruit Frosting: Prepare master recipe. Fold in 1/2 cup chopped candied
  cherries, chopped candied pineapple,  or other candied fruit into beaten
  frosting.
  
  Lemon Frosting: In master recipe, substitute 2 Tablespoons lemon juice and
  grated rind of 1 lemon for 2 tablespoons water, corn syrup and vanilla.
  
  Orange Frosting: In master recipe substitute 3 tablespoons orange juice snd
  grated rind of 1 orange for 3 tablespoons water, corn syrup, and vanilla.
  
  Marshmallow Frosting: Follow master recipeand fold in 1 dozen quarted
  marshmallows with flavoring.
  
  Peppermint Candy Frosting: Prepare master recipe. Fold 1/4 cup crushed hard
  peppermint candy into beaten frosting. Gsrnish sides of cake with
  additional 1/4 cup crushed hard peppermint candy.
  
  Seafoam Frosting: Omit corn syrup in master recipe. Substitute 1-1/2 cups
  brown sugar for granulated sugar.
  
  Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by
  Homemakers Research Institute Evanston, Illinois Copyright 1959.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seven-Layer Chocolate Cake
 Categories: Cakes
   Servings: 14
 
      7    Eggs, separated
      1 c  Confectioners' sugar
      1 c  Sifted cake flour
    1/4 ts Salt
    1/2 lb Sweet chocolate
      3 tb Cold water
           Frosting (filling)
           -ingredients:
      3    Eggs
  1 1/2 c  Sugar
    1/2 lb Butter
      1 ts Vanilla
 
  Cake ingredients:
  
  Cake directions:
  
  Beat egg yokes until thick and lemon colored.  Add confectioners' sugar
  gradually, beating constantly.  Sift flour and salt together and fold into
  yolk mixture.  Beat egg whites until stiff enough to hold a peak and fold
  in lightly.
  
  Line seven-layer cake pans with paper and grease the paper.  Divide batter
  evenly among pans and bake in moderate oven (350 degrees F.) for 12
  minutes.  Remove from pans at once.
  
  Frosting (filling) directions:
  
  For the frosting, heat chocolate and water in the top of double boiler. Mix
  eggs and sugar thoroughly, combine with melted chocolate and cook until
  thick, stirring constantly.  Remove from heat; add butter and beat until
  well blended.  Add vanilla and continue beating until filling is stiff
  enough to spread.  Cover each layer and top and sides of cake with filling.
  
  NOTE:  It may be necessary to place several toothpicks through the top
  layers to hold them in place until filling sets.
  
  Serve after 24 hours. Serves 14 to 16.
  
  From the Wed 06-17-1992 edition of The El Paso Times newspaper. Posted by
  John P. Nicholson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seven-Up Pound Cake
 Categories: Cakes
   Servings:  6
 
      1 c  Regular Margarine
    1/2 c  Shortening
      3 c  Sugar
      5 lg Eggs
      3 c  Unbleached Flour (Cake
           Flour Was Not Specified)
      2 tb Lemon Extract
      1 c  7-Up (Room Temperature)
 
  This is an old recipe that comes from a request in the local paper for
  "Classic Recipes".  They called the 7-Up bottling company and they did not
  even know about it.  Someone developed this on their own and never let the
  company know about it.  BTW 7-Up comes from the popular card game in the
  1930's.
  
  Cream the margarine, shortening and sugar together beating until light and
  fluffy.  Add the eggs, one at a time, blending well after each addition.
  Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the
  batter into a well-greased and floured tube pan and bake at 325 degrees F
  for 1 to 1 1/2 hours.
  
  From The Rocky Mountain News "Food Fare" Section September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sheath Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Sugar
      2 c  Flour
    1/2 lb Butter
      1 c  Water
      4 ts Cocoa
    1/2 c  Buttermilk
      1 ts Vanilla
      2    Eggs, beaten
      1 ts Baking soda
 
  Mix together sugar and flour and set aside. Bring to a boil the butter,
  water and cocoa. Pour over flour mixture and stir. Add buttermilk, vanilla,
  eggs and baking soda. Mix well and pour onto a cookie sheet. Bake 20
  minutes @ 375 degrees.  Let cool til just warm and frost with Sheath Cake
  Frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shoe Fly Cake
 Categories: Cakes, Penn-dutch
   Servings:  6
 
      1    9-inch pie shell
  1 1/2 c  Flour
      1 c  Brown sugar
    1/4 c  Shortening or butter
    1/2 c  Hot water
    1/2 ts Baking soda
    1/2 c  Molasses
 
  Make crumbs by combining the flour, sugar, and shortening. Dissolve the
  soda in the hot water and combine with the molasses. Pour into pie
  shell.Top with crumbs and bake at 350 degrees for about 45 minutes or until
  firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shoo-Fly Cake (Old Lehigh County Recipe)
 Categories: Penn-dutch, Cakes
   Servings:  1
 
  1 1/2 c  Flour
      1 c  Brown Sugar
    1/4 c  Lard Or:
    1/4 c  Butter
    1/2 c  Molasses
    1/2 c  Hot Water
    1/2 ts Soda
           * Pastry
 
  Make crumbs by combining the flour, sugar and shortening. Line a pie pan
  with pastry. Dissolve the soda in the hot water and combine with the
  molasses. Pour into the pastry-lined pan, top with the crumbs and bake at
  350F until firm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Short Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake.  Bake in shallow pan.  Cut in rounds. Split each
  round and place sweetened fresh fruit or well-drained and sweetened cooked
  fruit between the layers and on the top. Serve with whipped cream. Garnish
  with some of the fruit sections. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Silver Palate Apple Cake
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Vegetable oil
      2 c  Sugar
      3    Eggs
      2 c  All-purpose flour
    1/8 ts Cloves; ground
  1 1/4 ts Cinnamon; ground
    1/4 ts Mace; ground
      1 ts Baking soda
    3/4 ts Salt
      1 c  Whole wheat flour, sifted
  1 1/4 c  Walnuts; coarsely chopped
  3 1/4 c  Apples; coarse chunks, peel
           -d and cored
      3 ts Calvados (apple brandy) or b
           -andy
           Apple cider glaze (instructi
           -ns follow)
 
  Preheat oven to 325 degrees. In a large bowl, beat vegetable oil and sugar
  until thick and opaque. Add eggs one at a time, beating well after each
  addition. Sift together all-purpose flour, cloves, cinnamon, mace, baking
  soda and salt, then stir in whole wheat flour. Add to oil mixture and
  blend. Stir in walnuts, apple chunks and apple brandy. Stir to distribute
  pieces evenly. Pour into a greased 10" round cake pan. Bake 1 hour and 15
  minutes or until a cake tester inserted in center comes out clean. Let cake
  rest for 10 minutes, then unmold and pour glaze over warm cake or cut cake
  and pour glaze over slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Silver White Cake
 Categories: Cakes
   Servings:  1
 
  2 1/4 c  All-purpose flour
  1 2/3 c  Sugar
    2/3 c  Shortening
  1 1/4 c  Milk
  3 1/2 ts Baking powder
      1 ts Salt
      1 ts Almond extract or vanilla
      5    Egg whites
 
  Heat oven to 325 degrees. Beat flour, sugar, shortening, milk, baking
  powder, salt and almond extract in large bowl on medium speed, scraping
  bowl constantly, until blended, 30 seconds. Beat on high speed, scraping
  bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping
  bowl occasionally, 2 minutes. Bake and cool layers as directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Strawberry Cobbler
 Categories: Cakes
   Servings:  6
 
      4 c  Sliced Fresh Strawberries
      1 c  All-Purpose Flour
    1/2 ts Baking Powder
      1 c  Sugar
           Egg, Beaten
    1/4 c  Butter Or Margarine
 
  Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir
  together flour, baking powder, and sugar in a bowl. Add egg, mix with fork
  until crumbly. Spread over berries. Dot with small pieces of butter or
  margarine. Bake at 375F for 45-50 minutes. Serve warm with whipped cream,
  topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be
  used instead of fresh.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simply Delicious Black Forest Cake
 Categories: Cakes
   Servings: 12
 
           Baker's Joy No Stick Spray
      1 pk Devil's food cake mix
           -(18.25 oz)
    3/4 ts Cinnamon
      2 ct Lowfat cherry yogurt (8 oz)
      2    Whole eggs
      2    Egg whites
    1/4 c  2% lowfat milk
      1 ts Vanilla extract

MMMMM-----------------------------TOPPING----------------------------------
      1 ct Frozen non-dairy whipped
           -topping, thawed (8 oz)
      1 cn Cheery pie filling, chilled
           -(21 oz)
 
  Preheat oven to 350'F. Spray two 9x2" round cake pans with BAKER'S JOY.
  
  In large mixer bowl, combine all ingredients. Mix at low speed, scraping
  bowl, for 1 minute until blended. Mix at medium speed for 3 minutes, until
  smooth.
  
  Turn batter evenly into prepared cake pans. Bake at 350'F. for 30-33
  minutes until toothpick inserted in center comes out clean.
  
  Cool on wire rack for 15 minutes. Release from pans; cool completely.
  
  To decorate, place on layer upside-down on large platter. With cake
  decorator tube or spoon, circle edge of cake layer with 1 cup whipped
  topping. Spread 1 cup cherry pie filling within center. Spread 1 cup
  whipped topping over filling. Top with second cake layer. Tube or spoon
  remaining whipped topping around outer edge. Spread center with remaining
  cherry filling. Chill at least 1 hour before serving. Leftovers must be
  covered and refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Singin' Hinney
 Categories: Breads, Cakes
   Servings:  4
 
      8 oz Plain flour
    1/4 ts Bicarbonate of Soda
    1/2 ts Cream of Tartar
    1/2 ts Salt
      3 oz Lard
      3 oz Currants
           Milk
 
  Lightly grease a large thick based frying pan or girdle.
  
  Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
  into small pieces, and rub in with the fingertips until mixture resembles
  fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
  fork until just mixed to a soft dough. Place frying pan over a low heat.
  
  Turn out onto a floured board and knead lightly. Roll out to a circle, 8
  inches diameter. Place in frying pan and cook until golden brown on
  underside - about 15 minutes. Turn with a fish-slice; lightly press down
  edges with the slice and cook on the other side for a further 8 to 10
  minutes.
  
  Remove from pan. Split in half with a sharp knife, spread half with butter,
  sandwhich together and cut into wedges. Serve hot.
  
  From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by
  Sylvia Percival (my wife)
  
  This is a recipe we picked up when we were living in County Durham -
  Northern England. Very popular because it's cheap, simple, filling, and
  delicious.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Skillet or Upside-Down Cake
 Categories: Cakes
   Servings:  6
 
    1/4    To 1/2 cup butter
           Add, cook gently, and stir
           -until dissolved:
    1/2    To 1 cup packed brown sugar
           Remove from the pan and add:
           (1 cup pecan meats) *
           -optional, I omitted this *
           Place over the butter and
           -sugar mixture:
           Slices or halves of canned
           -drained fruit: no. 2 1/2
           -can
           * I put half marachino
           -cherries, curved side down,
           -in the
           Spaces *
           Cover the fruit with the
           -following batter.  Sift
           -together:
      1 c  Cake flour
      1 ts Double-acting baking powder
           Beat in a separate bowl:
      4    Egg yolks
           Add:
      1 tb Melted butter * I used oil *
      1 ts Vanilla
           Sift in separate bowl:
      1 c  Sugar
           Whip until stiff, but not
           -dry:
      4    Egg whites
 
  A Heavy 9 or 10 inch skillet * I used a 9 inch cake pan and melted the
  butter in the oven *
  
  Vary this recipe, which conventionally calls for canned pineapple, by using
  canned or frozen raspberries, peaches, or apricots. The last two require
  only 1/2 cup of sugar. Fresh fruit - peaches, cherries, apples, etc. - may
  require more than 1 cup, depending on the acidity of the fruit.
  
  Preheat the oven to 350. Melt in a skillet: Fold in the sugar, 1 tablespoon
  at a time; then fold in the yolk mixture, and finally the sifted flour, 1/4
  cup at a time. Bake the cake about 30 minutes. Immediately upon removal
  from the oven, reverse the cake on a serving plate. Allow the cake to
  remain over the cake to let the brown sugar mixture coat the cake. Remove
  the pan and serve upside down, after sprinkling the fruit with: (Brandy or
  rum) * I didn't do this, but yum yum yum! * The cake may be garnished with:
  (Whipped cream or a dessert sauce) *Good Heavens, why? * For individual
  servings, try this method:  Put butter, sugar and fruit in base of custard
  cups, run batter given above on
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Skillet Upside Down Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Butter
      1 c  Brown sugar; heaping
           Pineapple slices, drained
      1 pk Yellow cake mix
 
  Melt butter and brown sugar in pan on stove. Pour into iron skillet.
  Arrange drained pineapple slices on bottom. Combine cake package mix
  ingredients according to package directions. Pour batter on top of
  pineapple in skillet. Bake according to package directions, about 20 to 25
  minutes. Do not overbake. When done, remove from oven. Loosen cake around
  edges; turn out onto serving plate immediately. May be served with whipping
  cream, if desired. Note: If you do not have an iron skillet, use any
  frypan. Cover handle completelywith foil to prevent heat damage.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snicker Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
      4 lg Snicker bars
    1/2 lb Oleo
      2 c  Sugar
      4    Eggs
      2 c  Flour
  1 1/2 c  Buttermilk
    1/2 ts Baking soda
      1 ds Salt
      1 c  Nuts
 
  Melt the snicker bars and one stick of oleo in a double boiler and set
  aside.  Cream sugar with the other stick of butter.  Add eggs, then flour,
  soda and buttermilk.  Add nuts and melted snicker bars with butter. Bake at
  350 degrees for one hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snickers Cake
 Categories: Cakes
   Servings:  1
 
      1 pk German Chocolate cake mix
    1/4 c  Milk
      1 pk Kraft Caramels
      6 oz Chocolate Chips
      1    Cube Butter or Margarine
      1 c  Salted peanuts
 
  Mix cake as directed on package.  Pour 1/2 the mix in a greased/floured
  9xl3 pan and bake at 350 for 20 min.  While cake is baking melt caramels,
  butter and milk together.  Also slightly chop nuts.
  
  When cake is done remove from oven and pour caramel mixture over the top.
  Cover with chocolate chips, peanuts, and spread the remaining cake mix over
  the top.  Bake for 20-30 more minutes at 350.  Let cool about 2 hours, then
  cut into squares.  Enjoy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snickers Candy Bar Cake
 Categories: Cakes, Chocolate
   Servings: 10
 
      4    Eggs, separated
     16    1 1/2oz Snickers Bars,
           - cut up
    1/4 c  Water
      2 tb Peanut butter, smooth
      2 c  Flour, unsifted
    3/4 ts Baking soda
    1/4 ts Salt
      1 c  Butter
      2 c  Sugar
      3 ts Vanilla
  1 1/4 c  Buttermilk, divided
 
  Combine, in the top of a double boiler, the cut-up Snickers bars, water,
  and peanut butter; heat and stir until well melted and blended. COOL. Mix
  together the flour, baking soda and salt. Set aside. In a large bowl, cream
  butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4
  unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix,
  mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix
  alternately with the remaining 1 cup buttermilk; mix only until blended.
  Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2
  greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45
  ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish
  cooling on rack. Serve with sweetened whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snickers Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
     10 oz Semisweet chocolate, finely
           -chopped
  1 1/4 c  Butter, room temperature
  1 1/2 c  Sugar
      8    Large eggs, separated, room
           -temperature
      2 ts Vanilla extract
  1 1/4 c  Roasted unsalted peanuts,
           -coarsely chopped
      1 c  Cake flour
      1 pn Cream of tarter
           Buttercream:
      5    Egg yolks
  1 1/2 c  Sugar plus
  1 1/2 tb Sugar
     10 oz Semisweet chocolate, finely
           -chopped
  2 1/4 c  Unsalted butter, cut into
           -tablespoon size pieces
     10 oz Snickers bars, chopped into
           -small pieces
 
  Cake:
  
  For cake: Preheat oven to 350 degrees. Grease three 8 inch diameter cake
  pans with 1 1/2 inch high sides. Line bottoms with waxed paper.
  
  Melt chocolate in top of double boiling over simmering water; stir until
  smooth.  Remove from over water and cool to barely lukewarm.
  
  Using electric mixer, cream butter in large bowl until light and fluffy.
  Gradually add 1 1/4 cups sugar, beating until smooth.  Beat in egg yolks 1
  at a time. Mix in vanilla. Stir in chocolate, then peanuts. Sift flour over
  batter and gentely fold in ( batter will be very thick).
  
  Using clean dry beaters, beat whites with cream of tartar in another large
  bowl to soft peaks.  Gradually add remaining 1/4 cup sugar and beat until
  stiff but not dry.  Fold 1/2 of whites into batter to lighten.  Gently fold
  in remaining whites. Divide batter among prepared pans. Bake until tester
  inserted in centers comes out clean and tops are crusty, 25 to 30 minutes.
  Cool in pans on racks 10 minutes.  Run small sharp knife around pan sides
  to loosen, if necessary. Turn out onto racks. Peel off paper. Cool to room
  temperature.
  
  For Buttercream: Using electric mixer, beat yolks in bowl until pale yellow
  and slowly dissolving ribbon forms when beaters are lifted, 5 minutes.
  
  Meanwhile, stir sugar and water in heavy medium saucepan over low heat
  until sugar dissolves. Increase heat and boil without stirring until candy
  thermometer set in syrup regesters 234 to 240 degrees.
  
  Beat hot syrup into egg yolks in slow steady stream.  Continue beating
  until thick and cool, about 10 minutes.
  
  Melt chocolate in top of double boiler over simmering water; stir until
  smooth.  Remove from over water and let stand until cool but still liquid.
  
  Gradually beat butter into yolk mixture 1 tbsp at a time.  Add chocolate,
  and stir in combine. Transfer 2 cups buttercream to small bowl; stir in
  chopped Snickers bars.
  
  To assemble cake: Place one cake layer on platter top side down. Spread
  half of Snickers buttercream over. Top with second cake layer. Spread
  remaining Snickers buttercream over. Top with third cake layer. Spoon 1 cup
  plain butter into pastry bag fitted with medium star tip. Frost top and
  sides of cake with remaining buttercream. Bring cake to room temperature
  before serving.
  
  Serves 12.
  
  Source:  Bon Appetit, 11/90
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sock It To Me Cake
 Categories: Cakes
   Servings:  6
 
MMMMM-------------------------------CAKE------------------------------------
      1    Box Yellow Cake Mix
    1/2 c  Sugar
    1/2 c  Oil
      8 oz Sour Cream
      4    Eggs

MMMMM-----------------------------FILLING----------------------------------
      3 tb Brown Sugar
      2 ts Cinnamon
      1 c  Chopped Nuts

MMMMM------------------------------GLAZE-----------------------------------
 10 1/2 tb Butter
  1 1/2 c  Packed Sugar
    1/4 c  Milk
 
  Mix sugar and cake mix.  Add oil to sour cream and then to cake mix.  Add
  eggs, one at a time, beating after each.  Pour half of batter into tube pan
  (greased).  Then add filling.  Pour rest of batter on top.  Bake at 350F
  for 45-50 minutes.  Cool in pan 30 minutes.  Remove and glaze.  Cook glaze
  until smooth and add vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Fruit Cake
 Categories: Cakes, 1941
   Servings:  6
 
    2/3 c  Dried apricots
      1 c  Dried apples
      1 c  Cooked, slightly sweetened
           -prunes
      1 c  Seedless raisins
    3/4 c  Shortening
      3    Eggs, well beaten
      2 tb Shredded orange peel
    1/2 ts Cinnamon
      3 ts Baking powder
  2 1/4 c  Flour
    3/4 c  Water
      1 c  Dried figs
    1/2 c  Peanut butter
  2 1/4 c  Sugar
    3/4 c  Milk
      1 ts Baking soda
      1 ts Nutmeg
    1/2 ts Cloves
      2 ts Vanilla
      1 ts Salt
 
  Wash apricots, cut in small pieces, add 1/4 cups sugar, and 1/4 cup water.
  Cover and simmer 10 minutes.  Cool.  Remove particles of core from apples.
  Cut apples in small pieces, add 1/4 cup sugar, and 1/4 cup water. Cover and
  simmer 10 minutes.  Cool. Remove pits from prunes, and cut in small pieces.
  Remove stems from figs. Cut in small pieces, and add 1/4 cup water. Simmer
  10 minutes.  Cool.  Wash raisins in hot water.  Drain.  Cream shortening
  with 1 3/4 cups sugar.  Add peanut butter and mix thoroughly. Add eggs. Add
  milk and mix well.  Sift flour, measure, and sift with other dry
  ingredients.  Add fruits. Blend carefully. Add flavoring. Pour into large
  tube pan lined with oiled paper. Bake in slow oven (325 F) 1 hour. Reduce
  temperature to 250 F and continue baking 30 minutes. Maxine Elser, Palo
  Alto, CA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Ginger Bread
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      1 c  Sugar
      1 c  Molasses
    1/2 c  Butter Or Other Shortening
      3 c  Flour
      1 c  Sour Milk
      2 ts Ginger
      2 ts Cinnamon
      1 ts Cloves
    1/4 ts Nutmeg
      2    Eggs, Well Beaten
      1 ts Soda, Dissolved In:
    1/4 c  Boiling Water
 
  Cream the shortening and sugar, aadd the eggs and molasses, and mix well.
  Sift the flour and spices, and add alternately with the milk to the first
  mixture. Stir in the dissolved soda. Pour into well-greased cake pan and
  bake at 350F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorority Cakes
 Categories: Cakes
   Servings: 25
 
      4    Egg white
      1 c  Sugar
  1 1/2 c  Pecans; broken small
      1 c  Coconut flakes
      1 ts Vanilla
      3 c  Corn flakes
 
  Beat eggs stiff, then add the sugar and coconut.  Add vanilla and pecans,
  and corn flakes.  Mould into small cakes and cook in a slow oven 1-1/2
  hours.
  
                                     Mrs. Howard Kilpatrick
                                     Comanche Study Club cookbook
                                     Comanche, TX, 1927
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Chocolate Layer Cake
 Categories: Cakes, Chocolate
   Servings: 12
 
      2 c  Flour, Unbleached, Sifted
      2 c  Sugar
  1 1/4 ts Baking Soda
    1/2 ts Baking Powder
      1 ts Salt
    1/4 c  Vegetable Shorteneing
    3/4 c  Sour Cream
      1 ts Vanilla Extract
      2 lg Eggs
      1 c  Water
      4 oz Baking Chocolate

MMMMM-----------------------------FROSTING----------------------------------
    1/3 c  Butter Or Regular Margarine
      3 c  Confectioners' Sugar
    1/2 c  Sour Cream
      3 oz Baking Chocolate
 
  Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a
  large mixing bowl.  Add shortening, sour cream, vanilla, eggs, water and
  chocolate (melted then cooled).  Beat with an electric mixer at low speed,
  scraping bowl constantly, for 1/2 minute.  Increase speed to high and beat
  an additional 3 minutes, scraping bowl occasionally. Pour batter into 2
  greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated
  350F. Oven for 35 minutes or until cake tests done. Cool in pans on racks
  for 10 minutes. Remove from pans and cool completely on the racks. Place
  one cake layer on serving plate. Spread with Sour Cream / Chocolate
  Frosting.  Top with second cake layer.  Frost sides and top of the cake
  with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE
  FROSTING: Combine the softened butter or margarine, confectioners' sugar,
  and sour cream in a mixing bowl; blend well. Add chocolate which has been
  melted and cooled and vanilla.  Beat until smooth. NOTE: I have seen
  reference to people having trouble with their layer cakes and how they
  rise.  Try this little trick when making this cake. Take the layer that has
  the least amount of rise on the top and trim it to be flat with a sharp
  knife.  Place the trimmed side down (layer should be upside down). Then
  frost between layers and place the other layer on right side up and
  finished frosting.  It will give the illusion of having a cake with only
  one domed layer and will sit better on your cake plate. Also the trimmings
  are great eating just plain for the cook or for the kids.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Coffee Cake
 Categories: Cakes
   Servings:  6
 
    1/2    Stick margarine (1/8 lb.)
    1/4 c  Crisco
      1 c  Granulated sugar
      1 ts Vanilla extract
      2    Eggs
      1 c  Sour cream
      1 ts Baking soda
      2 c  Sifted flour
      1 ts Baking powder
           Granulated sugar
           Cinnamon
           Raisins
           Nutmeats (optional)
 
  Melt the margarine and Crisco together, and beat the cup of sugar in
  gradually. Add the vanilla and eggs, and beat until well mixed. Add the
  sour cream mixed with the baking soda; blend well. Gradually add the flour
  and baking powder; blend well.
  
  Put half the batter in a greased angel food cake pan. Sprinkle with
  granulated sugar, cinnamon, raisins and nutmeats (optional). Add rest of
  batter and sprinkle granulated sugar, cinnamon and raisins on top.
  
  Bake at 350 degrees F for 45 minutes.
  
  This cake took the second prize ribbon in the 1965 New York State Fair.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Coffee Cake W/ Chocolate & Walnuts
 Categories: Cakes, Entertain
   Servings: 12
 
           -Dottie Cross TMPJ72B
      1 c  (2 sticks) unsalted butter;
           -softened
    3/4 c  Sugar
      2 c  Sifted all-purpose flour
    1/4 ts Salt
      1 ts Baking soda
      2 ts Baking powder
      3    Large eggs
      1 c  Sour cream
      2 ts Vanilla extract
      1 c  Coarsely chopped walnuts
      4 oz Bittersweet chocolate;
           -coarsely chopped
 
  Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted tube
  pan. In a large bowl, using a hand-held electric mixer set at high speed,
  beat the butter until creamy, about 1 minute. Add the sugar and continue
  beating at high speed until light and creamy, about 2 minutes. Sift
  together the flour, salt, baking soda, and baking powder. At low speed,
  beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs. Beat in
  another 1/2 cup of the flour mixture, then 1 of the remaining eggs. Repeat
  with another 1/2 cup of the flour mixture, and the last egg. Beat in the
  remaining flour along with the sour cream and vanilla. Using a spatula,
  fold in the walnuts and chocolate. Transfer the batter to the prepared pan
  and smooth the surface. Bake for 45 to 55 minutes in the preheated oven
  until the cake begins to shrink from the sides of the pan and a toothpick
  inserted in the center comes out clean. The surface will crack. Remove the
  cake from the oven and let cool for about 10 minutes in the pan, then turn
  it out onto a wire cake rack. Cool completely before serving. Serves 12.
  Source: An Edible Christmas" cookbook by Irena Chalmers. Reformatted by:
  CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Spice Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Sifted cake flour
    1/2 ts Salt
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Allspice
    1/2 c  Shortening
      2 c  Brown sugar
      2    Eggs
      1 ts Vanilla
      2 tb Vinegar plus sour cream to
           -make 1 cup
    1/2 c  Broken nut meats
 
  Sift flour, salt, soda and spices together. Cream shortening; add sugar
  gradually and cream until fluffy. Add eggs one at a time, beating well
  after each addition. Add vanilla. Add combine vinegar and sour cream
  alternately with dry ingredients; beat until smooth. Fold in nuts. Pour
  into 2 greased 9-inch layer cake pans or into greased cup cake pans. Bake
  at 375 F. for 25 to 30 minutes for layers;
  
  20 to 25 minutes for cup cakes.
  
  From: Steve Herrick Source: WBZ-WBZA Home Forum 2/9/50
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Raisin Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sour cream
      1 c  Sugar
      2    Eggs
      2 c  Flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Chopped raisins
      1 ts Nutmeg
    1/2 ts Cloves
      1 ts Vanilla
      1 ts Baking powder
      1 ts Cinnamon
 
  Combine sugar, sour cream, and well-beaten egg yolks.  Sift flour, measure,
  and sift with baking soda, salt, baking powder, and spices. Combine with
  first mixture.  Add raisins which have been dredged in 2 tablespoons of the
  flour.  Add flavoring.  Fold in stiffly beaten egg whites. Pour into
  well-oiled layer cake pans. Bake in moderate oven (375 F) about 30 minutes.
  Put almond filling between layers. Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Prune Cake
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/2 c  Brown sugar
      1 c  Thick sour cream
    1/4 c  Cold water
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Cake flour
      2    Eggs, well beaten
      1 c  Uncooked pitted prunes
      2 ts Baking powder
      1 ts Cinnamon
      1 ts Cloves
      1 ts Nutmeg
 
  Combine eggs, sugar, cream, and water.  Mix well.  Sift flour, measure 1
  1/4 cups, and sift with baking powder, baking soda, salt, and spices. Add
  to first mixture.  Beat thoroughly.  Add prunes which have been cut in
  small pieces and dredged in 1/4 cup of the sifted flour. Pour into
  well-oiled loaf pan.  Bake in moderate oven (375 F) about 45 minutes. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Chocolate Cake
 Categories: Cakes
   Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
      4 oz Chocolate,bitter
      1 c  Water,hot
      2    Eggs
      2 c  Sugar
      1 c  Sour cream
      2 c  Bread flour,sifted
      1 ts Baking soda
    1/2 ts Salt
      2 ts Vanilla

MMMMM------------------------------ICING-----------------------------------
      2 c  Sugar
    1/4 c  Cocoa
      1 ts Corn syrup,white
    1/2 c  Milk
    1/2 c  Butter or margarine
      1 c  Pecans,chopped
      1 ts Vanilla
 
  *** CAKE ***
  
  1. Melt chocolate with hot water over low heat. Cream eggs and sugar
  thoroughly. Add sour cream and mix. Add flour, soda and salt.
  
  2. Combine chocolate mixture with egg mixture. Add vanilla.
  
  3. Pour into 2 greased and floured 8" cake pans. Place in cold oven. Set
  oven at 300 degrees and bake 30 to 35 minutes. Or cake may be baked 50 to
  60 minutes in a 9x13" pan. Cool and ice.
  
  *** ICING ***
  
  Mix sugar and cocoa in saucepan. Add margarine, corn syrup and milk. Bring
  to a boil; boil 2 minutes. Cool 5 minutes. Beat until thick enough to
  spread. Add pecans and vanilla. Spreadbetween layers and on top of cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Pound Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Butter (room temp)
      3    Eggs (room temp)
    1/2 c  Diary Sour Cream (room temp)
  1 1/2 c  Flour
    1/4 ts Baking Powder
    1/8 ts Baking Soda
      1 c  Sugar
    1/2 ts Vanilla
           Powdered Sugar (opt)
    1/2 c  Blue Berries (opt)
 
  Grease and lightly flour a 4x8 or 5x9 pan. Combine flour, baking powder and
  baking soda. In a large bowl beat the butter with an electric mixer on
  medium for 30 seconds, gradually add 2 T sugar at a time on medium for 6
  minutes until sugar is dissolved into butter and is light and fluffy. Add
  vanilla and one egg at a time on low for 1 minute. Scrping bowl after each.
  Alternately add flour mixture with sour cream, only until just combined.
  Can add blue berries. Spread in a pan bake 1-1/ hours in a preheated 350oF
  oven. Cool in pan on a wire rack for 10 minutes. Remove and cool
  completely. Sprinkle with powdered sugar.
  
  Source: "The Yankee Kitchen" 03-25-93 (#3) [Johannah]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Coffee Cake
 Categories: Cakes
   Servings: 16
 
    1/2 c  All-purpose flour
    1/2 c  Granulated sugar
    1/4 c  Margarine or butter
    1/2 ts Ground cinnamon
      1 c  Chopped nuts
           Cake Mixture
      3 c  All purpose flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/2 c  Margarine or butter
  1 1/2 c  Granulated sugar
      3    Eggs
  1 1/2 c  Sour cream
      1 ts Vanilla extract
 
  Crumb Mixture
  
  Confectioners 10-x sugar
  
  Combine all ingredients for the crumb mixture in a small bowl.  Mix with a
  fork until mixture resembles coarse crumbs; set aside.
  
  Combine flour, baking powder, salt and cinnamon and set aside.  Cream
  margarine with sugar.  Add eggs, sour cream and vanilla.  Gradually stir in
  flour mixture.  Beat at medium speed of electric mixer 2 minutes. Spoon
  about 2 cups of the batter into a non-stick 12 cup fluted tube pan.
  Sprinkle with half of the reserved crumb mixture (about 1 cup). Carefully
  spoon 2 cups of batter spreading it to cover the crumbs. Repeat layers with
  remaining crumb mixture then batter.  Bake at 350 F. for 55 to 60 minutes
  or until wooden pick inserted in center of cake comes out clean. Cool 15
  minutes.  Invert onto a cooling rack or serving platter. Sprinkle with
  confectioners sugar just before serving. Makes 16 servings.
  
  From: Domino Ad Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Milk Devil's Food Cake
 Categories: Cakes, 1941
   Servings:  6
 
      2 c  Brown sugar
    1/2 c  Shortening
      2    Eggs, well beaten
      1 c  Whey or sour milk
      1 ts Baking soda
      1 ts Baking powder
    1/2 c  Cocoa
      1 ts Vanilla
    1/4 ts Salt
  2 1/2 c  Flour
 
  Cream sugar and shortening.  Add eggs and beat thoroughly.  Add flavoring.
  Sift flour, measure, and sift with baking soda, baking powder, cocoa, and
  salt.  Add dry ingredients alternately with whey or sour milk to first
  mixture.  Blend thoroughly but lightly. Allow to stand a few minutes. Pour
  into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20
  minutes.  Put layers together with chocolate fudge icing containing chopped
  raisins. Olive C. Leary, Hastings. MI.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Milk Spice Cake
 Categories: Cakes, 1941
   Servings:  6
 
  1 1/2 c  Brown sugar
      2    Eggs, well beaten
      1 ts Cinnamon
      1 c  Sour milk
      2 ts Baking powder
      1 c  Raisins
    1/2 c  Shortening
      1 ts Nutmeg
    1/2 ts Cloves
    1/2 ts Baking soda
    1/2 ts Salt
  2 3/4 c  Flour
 
  Cream shortening and sugar.  Add eggs.  Beat thoroughly.  Sift flour,
  measure, and sift with spices, salt, baking powder, and baking soda.
  Combine sifted dry ingredients and milk alternately with creamed sugar and
  shortening.  Beat thoroughly.  Add raisins which have been dredged in 2
  tablespoons of the flour.  Pour into well-oiled loaf pan. Bake in moderate
  oven (375 F) 40-50 minutes. 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: Sour Milk Doughnuts
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Rich sour milk
    1/2 ts Baking soda
      1    Egg, well beaten
      1 c  Sugar
    1/2 ts Salt
    1/2 ts Nutmeg
      1 tb Melted shortening
 
  Sift flour, measure, and sift 1 cup with baking soda, salt, and nutmeg.
  Combine egg, sugar, shortening, sour milk, and dry ingredients. Add
  sufficient flour to make a soft roll dough. Chill dough. Turn onto lightly
  floured board.  Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry
  in deep fat (365 F) until brown. Drain on crumpled absorbent paper.
  Sprinkle with sugar. Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Applesauce Cake
 Categories: Cakes
   Servings:  4
 
      1 c  Active Starter
    1/4 c  Dry Skim Milk
      1 c  Unbleached Flour
      1 c  Applesauce
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Allspice
    1/2 ts Cloves
      2 ts Baking Soda
    1/2 c  White Sugar
    1/2 c  Brown Sugar
    1/2 c  Butter Or Margarine
      1 lg Egg, Well Beaten
 
  Mix together the starter, milk, flour, and applesauce, and let stand in a
  covered bowl in a warm place. Cream together the sugars and butter. Add the
  beaten egg and mix well. Add spices.  You may also add a half cup of
  raisins or chopped nuts, or a mixture of the two. Beat by hand until well
  mixed and no lumps reamian.  Bake at 350F for half to three quarters of an
  hour.  Test for doneness with a knife when half an hour is up.  Allow to
  cool until cold before cutting and serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Chocolate Cake
 Categories: Cakes, Breads, Chocolate
   Servings: 12
 
    1/2 c  Sourdough starter
  1 1/2 c  All purpose flour
      2 c  Sugar
    3/4 c  Powdered cocoa (not instant)
      2 ts Baking powder
      2 ts Baking soda
      1 c  Milk
    1/2 c  Vegetable oil
    3/4 c  Cold coffee
      1 ts Vanilla
 
  Few people bake cakes from scratch anymore unless they can produce
  something that's not possible with a mix.  This sourdough chocolate cake
  falls in that category.  It's got a fudge-like quality you can't get any
  way except with sourdough and since it's all mixed in one bowl, it's almost
  as easy as a boxed cake.
  
  Put the starter in a large bowl, cover loosely and allow to stand at room
  temperature until active and bubbling -- at least one hour.  Then add the
  rest of the ingredients, in the order given, beating well after each
  addition.  It is not necessary to sift or premix any of the ingredients as
  long as you are careful to get the baking powder and soda evenly mixed.
  
  Grease and flour two 9-inch round cake pans, pour in the batter, which will
  be thin, and bake in a preheated 350. oven for about 30 minutes, or until
  the layers test done when poked with a toothpick.  The cake will have
  pulled away from the sides of the pan.
  
  Allow to cool about 10 minutes before removing from pans, then finish
  cooling the layers on wire racks.  Do not frost until the cake is
  completely cold.
  
  A mild chocolate butter cream frosting is nice with this cake.
  
  From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing, 1980.
  ISBN 0-88266-225-2 ph.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spaceship Cake
 Categories: Chocolate, Cakes
   Servings: 10
 
      1    Layer chocolate cake mix
      2 c  Almonds, slivered
      5 tb Hot water
    1/2 c  Light corn syrup
    1/4 c  Margarine, melted
      2 c  Chocolate chips
  2 1/2 c  Hot Fudge Sauce (can be used
           -in place of last 4
 
  Makes 10 Servings
  
  ingredients above)
  
  Preheat oven to 350 degrees F.
  
  Prepare cake mix as directed.  Pour batter into long, shallow loaf pan.
  Bake cake for 20 minutes, or until done.  Cool slightly before removing
  from pan.  Place cake on rack, top side down.  With sharp knife, cut off
  sharp corners of cake.  Stick almonds into cake ina staggered row design.
  Cover to prevent drying.
  
  Combine hot water, corn syrup and margarine in top of a double boiler.
  Bring mixture to a boil.  Continue to boil until margarine melts. Remove
  from heat; stir in chocolate chips.  Beat until sauce is combined. (or,
  heat Hot Fudge Sauce over a double boiler until it drips from a spoon.)
  Cool sauce to warm; spoon slowly over cake with almonds. (This process must
  be done slowly to allow the sauce time to adhere to the nuts and cake.)
  Allow sauce to set before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spice Beer Cake
 Categories: Cakes, Alcohol
   Servings: 12
 
      3 c  Flour
      2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Allspice
    1/2 ts Cloves
      2 c  Brown sugar, packed
      2    Eggs, beaten
      1 c  Shortening
      1 c  Raisins or chopped dates
      1 c  Chopped pecans/walnuts
      2 c  Beer
 
  Sift together dry ingredients. Cream together shortening and sugar;add
  eggs. Mix fruit and nuts with 2 tablespoons of the flour mixture. Add flour
  mixture alternately with beer. Stir in fruit and nuts. Pour into a greased
  and floured 10-in tube pan and bake at 350F for 1 hour, or until cake tests
  done. Or pour into a greased and floured 9x13 in pan and bake at 350 for 45
  minutes to 1 hour or until cake tests done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spice Cake
 Categories: Cakes
   Servings:  8
 
      2 c  Flour
      1 ts Allspice
    1/4 ts Baking Soda
      1 ts Salt
    1/2 c  Sugar
      2 x  Eggs
      2 ts Baking Powder
    1/4 ts Nutmeg
    1/4 ts Cloves
    1/3 c  Shortening
    1/4 c  Molasses
    1/2 c  Milk
           Raisins (if desired)
 
  Sift flour, baking powder, salt, allspice, nutmeg, and cloves together on
  wax paper.  Cream shortening and sugar, then add eggs and beat. Add
  molasses then add baking soda. Next add flour mixture alternately with
  milk. Beat well after each addition. Last add raisins if desired.  Bake
  about 40 min. at 350 deg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spice Cake
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake batter.  Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg,
  1/4 teaspoon cloves, and 1/2 cup raisins dredged in 2 tablespoons of the
  flour.  Pour into well-oiled loaf pan and bake in moderate oven (375 F) 35
  minutes. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Chocolate Applesauce Cake
 Categories: Chocolate, Cakes
   Servings: 16
 
  2 1/2 c  Flour, Unbleached, Sifted
    1/2 c  Cocoa, Baking
      2 ts Baking Soda
      1 ts Cinnamon, Ground
      1 ts Salt
    3/4 c  Vegetable Shortening
      2 c  Sugar
      2 lg Eggs
      1 ts Vanilla
      1 c  Applesauce
      1 c  Buttermilk
    1/3 c  Boiling Water

MMMMM---------------------CHOCOLATE FLUFF FROSTING--------------------------
      2 oz Unsweetened Chocolate
    1/2 c  Confectioners' Sugar, Sifted
    1/4 c  Butter, Softened
      1 ts Vanilla
      2 lg Egg Whites
      1 c  Confectioners' Sugar, Sifted
 
  Sift together flour, baking soda, cinnamon and salt; set aside.  Cream
  together the shortening and sugar in a mixing bowl until light and fluffy,
  using an electric mixer at medium speed.  Add eggs, one at a time, beating
  well after each addition.  Blend in vanilla and applesauce.  Add dry
  ingredients alternately with buttermilk to creamed mixture, beating well
  after each addition.  Beat in boiling water. (Batter should be thick.) Pour
  batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake
  in preheated 350F. oven for 1 hour or until cake tests done. Cool 10
  minutes in pan on rack.  Remove from pan; cool on rack.  When cake is
  cooled, spread with Chocolate Fluff Frosting.  Cut in squares.
  
   CHOCOLATE FLUFF FROSTING:
  
  Melt chocolate over hot water.  Cool to room temperature.  Blend together
  confectioners' sugar, butter, melted chocolate and vanilla in a bowl and
  beat until smooth.  In another bowl, beat egg whites until soft peaks form,
  using an electric mixer at high speed.  Gradually beat in 1 c sifted
  confectioners' sugar, 2 T at a time, until egg white mixture is glossy and
  stiff.  Fold in chocolate mixture into the beaten egg whites.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Pecan Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Coarsely chopped pecans
    1/4 c  Packed light brown sugar
      2 ts Ground cinnamon
      1 ts Ground nutmeg
      1 c  Unsalted butter
      2 ts Plus 2 tsp vanilla extract
      2 c  Sugar
      3 c  Sifted all-purpose flour
      2 ts Baking powder
      1 c  Plus 2 tbsp milk
      3    Egg whites
 
  Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans
  in a large ungreased roasting pan. Roast nuts @ 425 degrees for 10 minutes,
  stirring occasionally. Watch, carefully, lower heat, if necessary.
  Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg.
  Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter
  mixture. Coat them thoroughly. Return mixture to the pan and roast for 10
  minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and
  roast 5 minutes more. Remove from oven and set aside. In a large bowl of an
  electric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed
  until very light and fluffy, about 6 to 8 minutes. In a separate bowl, sift
  together flour and baking powder. In a third bowl, combine milk and
  remaining 2 tsp vanilla extract. Add the flour mixture and the milk
  mixture, alternately, to the butter, beating on high speed until well
  blended and scraping the bowl sides between additions. Stir in the pecans.
  In a separate bowl, whip the egg whites on high speed until frothy, about
  30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture
  holds peaks, about 2 minutes. Gently, fold egg white mixture into the
  batter, one third at a time. Spoon batter into prepared cake pans and
  spread batter so that it is slightly lower in the center. Bake @ 350
  degrees until a toothpick inserted near the center comes out clean, about
  40 minutes. Let cool 1 minute, then carefully remove from the pans and
  place on a wire rack. Cool thoroughly. Glaze. Spread generously with
  frosting between layers and on top and sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Pecan Cake Frosting
 Categories: Cakes, Toppings
   Servings:  1
 
  1 1/2 c  Granulated sugar
    3/4 c  Water
      8    Egg yolks
  1 1/2 c  Margarine, softened
  2 1/2 c  Powdered sugar
  4 1/2 ts Vanilla extract
  2 1/2 c  Pecans; coarsely chopped
 
  Use margarine rather than butter in this frosting because butter tends to
  melt out of the frosting as the cake sits awhile. Roast pecans until dark,
  then cool. Combine the granulated sugar and water in a 1 quart saucepan.
  Cook over medium heat to soft thread stage (230 degrees on a candy
  thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric
  mixer, beat egg yolks on high speed just slightly, about 5 seconds.
  Gradually, add the hot sugar water mixture. Beat until thoroughly cool,
  thick, shiny and very pale, about 10 minutes. Start at low speed so it
  won't splash; then go to high speed. If crystal sugar builds up around the
  sides of the bowl, don't scrape it into the mixture, it will make the
  frosting lumpy and you will have plenty of frosting without it. Gradually,
  add the margarine and mix on medium speed until completely blended and very
  smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on
  low speed until smooth, then, add the pecans. Beat on high speed until
  thoroughly mixed and very thick. If frosting is too thick, thin with a
  little cream, milk or water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Pecan Cake Glaze
 Categories: Cakes, Toppings
   Servings:  1
 
      1 c  Water
    1/2 c  Sugar
      1 ts Vanilla extract
 
  For the glaze: Combine water and sugar in a small saucepan; bring to a
  boil. Remove from heat and stir in the vanilla extract. Immediately, brush
  the glaze over the top of each cake layer with a pastry brush, a little at
  a time, using all the glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Breakfast Pattycakes
 Categories: Cakes
   Servings:  8
 
  1 1/4 lb Ground turkey
    1/2 c  Onion; minced
    1/4 c  Fresh basil; chopped
    1/4 c  Fresh parsley; chopped
      2    Cloves garlic, minced
      1 ts Salt
    1/2 ts Thyme leaves; dried
    1/2 ts Ground ginger
    1/2 ts Dried red pepper flakes
           Fresh ground pepper to taste
      2 tb Dried bread crumbs
      1    Egg, lightly beaten
      2 tb Vegetable oil
 
  1. Combine all the ingredients except the oil in a large mixing bowl, and
  stir well but do not overmix. Cover, and refrigerate for 1 hour.
  
  2. Shape the turkey mixture into 12 patties about 2-1/2 inches in diameter.
  
  3. Heat the oil in a large skillet, and brown the patties over medium heat,
  on both sides, about 2 minutes per side. Then reduce the heat to
  medium-low, cover the skillet, and cook, turning the patties occasionally,
  until they are crisp and cooked through, about 6 minutes. (You may have to
  do this in two batches.) Serve immediately.
  
  Source: The New Basics Cookbook From: Dottie Cross TMPJ72B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pineapple Zucchini Cake
 Categories: Cakes
   Servings: 12
 
      4    Eggs
      1 c  Oil, Salad
      2 c  Sugar
      2 ts Vanilla
      2 c  Zucchini, Grated
      8 oz Pineapple, Crushed, Drained
      3 c  Flour
      2 ts Baking Soda
      1 ts Salt
      1 ts Baking Powder
  1 1/2 ts Cinnamon
    3/4 ts Ground Nutmeg
      1 c  Walnuts
      1 c  Currants Or Raisins

MMMMM----------------------CREAM CHEESE FROSTING---------------------------
      3 oz Cream Cheese
    1/2 ts Almond Flavoring
      4 tb Margarine
    1/4 ts Lemon Flavoring
      8 oz Powdered Sugar
 
  Beat eggs to blend, add oil, sugar and vanilla.  Continue beating until
  thick and foamy.  Stir in zucchini and pineapple.  Mix remaining
  ingredients in a seperate bowl.  Stir dry mixture gently into zucchini
  mixture just until blended.  Bake in preheated oven at 350F for 1 hour or
  until toothpick inserted in center comes out clean.  Dust finished cake
  with powdered sugar or top with cream cheese frosting. FROSTING: Cream
  ingredients, beating until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pumpkin Sheet Cake
 Categories: Cakes
   Servings:  1
 
      4    Eggs
  1 3/4 c  Pumpkin; solid pack (16 oz
           -an)
      1 c  Sugar
    3/4 c  Brown sugar; firmly packed
      1 c  Oil
      2 c  Flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Ginger
    1/2 ts Nutmeg
    1/2 ts Salt
           Cream cheese frosting- recip
           -
 
  Beat eggs in large mixer bowl. Add pumpkin, sugars and oil; beat well. Add
  remaining ingredients except Frosting. Beat until well blended. Spread into
  greased 15 x 10 x 1" jelly roll pan. Bake @ 350 degrees 25 minutes or until
  toothpick inserted in center comes out clean. Cool. Frost with Cream Cheese
  Frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sponge Cake
 Categories: Penn-dutch, Cakes
   Servings:  1
 
      6    Eggs, Separated
      1 c  Sugar
      1 c  Flour
    1/3 ts Cream Of Tartar
      1 ts Vanilla
      1    Lemon, Grated Rind Of
    1/4 ts Salt
 
  Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually
  add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until
  stiff and add the cream of tartar and the remaining sugar. Combine the egg
  mixtures. Add salt to flour and fold into the egg mixture lightly. Pour
  into an ungreased pan with center tube. Bake at 325F for 1 hour. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sponge Cake I
 Categories: Cakes, 1941
   Servings:  6
 
      6    Eggs
      1 c  Sugar
    1/4 ts Salt
      1 tb Grated lemon rind
      1 c  Cake flour
      1 tb Lemon juice
 
  Beat egg yolks until thick.  Add salt, sugar, lemon juice, and rind. Mix
  well.  Sift flour, measure, and sift.  Fold into egg mixture. Carefully
  fold in egg whites which have been whipped until they hold their shape.
  Pour into un-oiled tube pan.  Bake in slow oven (325 F) about 40 minutes.
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sponge Cake Ii
 Categories: Cakes, 1941
   Servings:  6
 
      6    Eggs
      1 c  Sugar
      1 tb Lemon juice
      1 c  Cake flour
    1/2 c  Water
    1/4 ts Salt
      1 tb Grated lemon rind
 
  Beat egg yolks until thick.  Add salt, lemon juice, and grated rind. Stir
  into egg mixture.  Combine sugar and water and cook until sirup threads
  (236 F).  Pour slowly in a fine stream over egg whites which have been
  whipped until they hold their shape. Continue whipping until cool.
  Carefully fold in first mixture. Sift flour, measure, and sift. Fold
  carefully into egg mixture. Pour into un-oiled tube pan. Bake in slow oven
  (325 F) about 1 hour. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sponge Drop Cakes
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare the batter for your favorite sponge cake.  Fill well-oiled muffin
  tins 2/3 full.  Bake in moderate oven (375 F) about 20 minutes. Remove from
  tins.  Cool.  Ice if desired. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Springtime Pudding Cake
 Categories: Cakes
   Servings:  1
 
      2    9" layers of sponge cake, us
           -ng your favorite reci
      2    3 oz boxes vanilla pudding
      1    3 oz box chocolate pudding
      1 ts Almond flavoring
    1/2 c  Pineapple; crushed, drained
    1/2 c  Pecans; chopped
    1/2 c  Maraschino cherries; choppe
           -
      3    Drops red food coloring
      2 c  Whipping cream, whipped
 
  Slice each cake layer in half to make 4 layers. Make puddings according to
  package directions, reducing milk by 1/2 cup for each package. Mix half
  vanilla pudding with almond flavoring, cherries and red food coloring. Mix
  half vanilla pudding with crushed pineapple. Mix chocolate pudding with
  nuts. Whip cream with 2 tbsp sugar and 1 tsp vanilla. To assemble: Place
  cake layer on serving dish, cover top with cherry custard, place cake layer
  over this and spread with pineapple custard, place layer over this and
  spread with chocolate custard. Top with remaining cake layer. Cover top and
  sides with whipped cream. Chill overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Squash Doughnuts
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Milk
      1 c  Cooked squash
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      3 c  Flour
  1 1/4 c  Sugar
      2 tb Shortening
      2    Eggs, well beaten
      1 ts Vanilla
      3 ts Baking powder
 
  Cream shortening and sugar.  Add eggs, squash, and flavoring. Sift flour,
  measure, and sift with salt, baking powder, and spices. Add alternately
  with milk to first mixture.  Chill dough. Turn onto lightly floured board.
  Roll in sheet 1/3  inch thick. Cut with floured cutter. Fry in deep fat
  (365 F) until brown. Drain on crumpled absorbent paper. Florence Taft
  Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Starlight Double Delight Cake
 Categories: Cakes
   Servings:  1
 
  2 1/4 c  Flour
  1 1/2 ts Baking soda
    1/4 c  Shortening
      3    Eggs
    3/4 c  Milk
           Starlight double delight fro
           -ting; recipe
 
  Sift flour; set aside. Combine shortening and 2 cups frosting. Mix
  thoroughly. Blend in eggs and dry ingredients alternately with milk. Pour
  into 9 x 13" layer pan. Bake @ 350 degrees for 30 to 35 minutes. Cool and
  frost with Starlight Double Delight Frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stars and Stripes Celebration Cake
 Categories: Cakes
   Servings: 50
 
      2    18 1/4 oz pkg yellow cake mi
           -
      3    Medium-size firm, ripe banan
           -s
    1/4 c  Lemon juice; freshly squeez
           -d
      2 pt Strawberries; fresh, washed
           - dried and hulled
     24 oz Heavy cream
    1/3 c  Confectioners sugar
  1 1/2 c  Blueberries; fresh
 
  One hour ahead: Heat oven to 350 degrees. Grease two 15 1/2 x 10 1/2 x 1"
  jelly-roll pans; line with wax paper; grease paper. Prepare cake batter
  according to package directions, working with one package at a time. Spread
  batter in prepared pans; bake 15 to 20 minutes until wooden toothpick
  inserted in center comes out clean. Invert cake layers onto wire racks;
  peel off paper; cool. In medium size bowl, toss banana slices with lemon
  juice. Pour off excess juice; set bananas aside. Slice about 24 well shaped
  strawberries lengthwise in half; reserve for top of cake. Coarsely chop
  remaining strawberries; set aside. In large bowl with electric mixer at
  high speed beat cream until soft peaks form; gradually beat in sugar until
  stiff. Spoon half whipped cream into second bowl; fold in chopped
  strawberries. Set both creams aside. Place one cake layer on large serving
  platter; tuck strips of wax paper under cake to keep platter clean. Using
  spatula, spread strawberry cream over cake; top with second cream cake
  layer. Spread plain cream over top and sides of cake; carefully remove wax
  paper strips. In top left hand corner of cake, using tip of sharp knife,
  mark 7 1/2 x 5" rectangle. Place blueberries in even rows in the rectangle
  to form stars of the flag. To from stripes, alternate rows of strawberries
  and bananas, overlapping fruit in each row as necessary. Chill until
  serving time, up to 2 hours. Cut into 2 x 1 1/2" pieces to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Rice Coconut Milk Cake
 Categories: Cakes
   Servings:  6
 
      1 lb Rice flour
      3 c  Granulated sugar
      3 c  Coconut milk
      1 ts Lemon juice
      1 ts Active dry yeast
      1 ts Water
      1    Wine rice ball, crushed to a
           -powder
 
  Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk, and
  1/2 teaspoon of yeast with the wine rice ball.  Cover and allow to stand at
  room temperature for three hours.
  
  Cook 2 1/2 cups of the coconut milk with the sugar just long enough to melt
  the sugar.  Remove from the heat and cool.
  
  After the yeast-rice flour mixture has rested for three hours, combine it
  with the coconut milk-sugar mixture.  Mix well, cover, and allow to rest at
  room temperature for another 3 hours.  At the end of the resting time,
  combine the mixture with the remaining coconut milk, lemon juice, and the
  remaining 1/2 teaspoon of yeast, which should first be dissolved in the
  teaspoon of water.  Transfer to several small bowls or pans so that the
  mixture fills it only halfway to allow room for expansion. Let stand
  overnight, at room temperature. The following day, steam [using the wet
  steaming method as described on page 36] for 30 minutes.
  
  Serve the cake either hot, cold, or at room temperature.
  
  Note: A wine rice ball can be purchased in Oriental grocery stores. They
  are about the size of a camphor ball, and white.  To crush, use a rolling
  pin or a blender.
  
  Steaming
  
  A steamer consists of a pot in which water is boiled and at least two more
  metal inserts or layers that fit directly on the lower pot of water, one
  above the other.  These inserts are perforated, allowing wet steam to
  circulate freely through the layers and enabling either a large quantity of
  one food or several different foods to be cooked at the same time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Crazy Cake
 Categories: Cakes
   Servings:  1
 
  2 1/2 c  All-Purpose Flour
  1 1/2 c  Sugar
    1/2 c  Cocoa
      2 ts Soda
    1/2 ts Salt
    2/3 c  Cooking Oil
      2 tb Vinegar
      1 tb Vanilla
      2 c  Cold Water Or Coffee
    1/4 c  Sugar
    1/2 ts Cinnamon
 
  Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2
  inch metal baking pan. Stir with a fork to mix;form 3 wells in flour
  mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour
  cold coffee over all ingredients and stir with fork until well mixed. Do
  not beat. Combine remaining sugar and cinnamon;sprinkle over batter. Bake
  in 350F oven for 35-40 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stout Cake
 Categories: Cakes
   Servings:  6
 
      3 c  Flour
  2 1/2 ts Baking soda
      1 ts Salt
  2 1/2 ts Cinnamon
      1 ts Nutmeg
    1/4 ts Ground cloves
      1 c  Vegetable oil
      1 c  Dark molasses
      1 c  Sugar
      2    Eggs
      1 c  Stout or dark beer
 
  FROM:      Shelley Rodgers
  
  This dark spicy cake is reminiscent of gingerbread.  Serve it with whipped
  cream if you like, but it has an excellent moist texture and robust flavor
  unadorned.
  
  Work time: 25 minutes   Total time: 1 hr 15 minutes  Yield: 10 servings
  
  Confectioner's sugar for sprinkling
  
  Heat oven to 350~.  Butter and flour a 12-cup Bundt pan.  Combine flour,
  soda, salt and spices.  Beat oil, molasses, sugar and eggs until
  well-combined. Gradually beat in flour mixture.  Beat in stout.  Pour into
  prepared pan. Bake until cake pulls away from sides of pan, 40-45 minutes.
  Cool 10 minutes. remove from pan and cool completely.  Dust with
  confectioner's sugar.
  
  Per serving: 498 calories, 5 g protein, 23g fat, 472 mg sodium, 6g
  carbohydrates, 42 mg cholesterol [ For Women First magazine, 3/18/91 ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Mousse Cake
 Categories: Cakes
   Servings: 10
 
MMMMM---------------------------SPONGE CAKE--------------------------------
      3    Eggs, Separated
        pn Cream Of Tartar
    1/2 c  Granulated Sugar
    1/4 ts Grated Lemon Rind
      1 ts Vanilla
    1/2 c  All-Purpose Flour
        pn Salt

MMMMM---------------------STRAWBERRY YOGURT MOUSSE--------------------------
  1 1/2    Env. Unflavoured Gelatin
    1/4 c  Cold Water
      2 c  Whole Strawberries
    1/3 c  Granulated Sugar
      2 tb Lemon Juice
    1/2 c  Plain Yogurt
    1/2 c  Whipping Cream

MMMMM------------------------------SYRUP-----------------------------------
      3 tb Water
      3 tb Granulated Sugar
      2 tb Strawberry Or Kirsch Liquor

MMMMM--------------------CREAM FROSTING AND GARNISH-------------------------
      2 c  Stawberries
  1 1/2 c  Whipping Cream
      2 tb Granulated Sugar
 
  CAKE:  Butter and flour the bottom and sides of a 9 inch spring form pan;
  set aside.  In a large bowl beat whites and cream of tartar to soft peaks.
  Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
  In a separate bowl beat the yolks with remaining sugar until light yellow
  and thickened.  Scrape yolks over whites, add lemon rind and vanilla and
  fold together.  Sift flour and salt over batter, folding in gently but
  thoroughly.  Transfer to prepared pan.  Bake at 350F for 25 minutes or
  until the top springs back when lightly touched. Let cool in pan on wire
  rack.  If making ahead, remove from pan and wrap well for storage at cool
  room temperature for one to two days or in the freezer for up to 2 months.
  MOUSSE:  In a very small saucepan sprinkle gelatin over water; set aside.
  Rinse, hull and puree berries. In a small saucepan combine puree, sugar and
  lemon juice and heat gently just long enough to dissolve sugar. Remove from
  heat. Warm softened gelatin over low heat until clear and syrupy. Stir into
  strawberry mixture.  Transfer to a large bowl and chill to consistency of
  raw egg white.  Whisk in the yogurt.  Whip cream until form; fold into
  mousse and return to fridge. SYRUP:  In a small saucepan bring water and
  sugar to a boil.  Remove from heat, cool and stir in liqueur. ASSEMBLY:
  Using a long serrated knife, but cake into 2 thin layers. Place top half,
  but side up, in the botton of a clean 9 inch spring for pan. Drizzle half
  the syrup ivenly over the cut side of each of the 2 halves. Spoon
  strawberry mousse over cake in pan; don't worry if mousse extends over the
  sides.  Set remaining layer, cut side over mousse, pressing gently. Cover
  and chill thoroughly, overnight if possible. Release sides of pan, and
  using a wide lifter, transfer cake to service plate, doily-lined if you've
  thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries.
  Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and
  spread ivenly over top and sides of cake. Arrange berry slices in circle
  around the top and bottom edges of the cake. Refrigerate until serving
  time, which should be within the following hour or two.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Meringue Cake
 Categories: Cakes
   Servings: 10
 
MMMMM--------------------------GENOISE LAYER-------------------------------
      4 lg Eggs
      1 pn Salt
    2/3 c  Sugar
    1/2 c  Cake flour
      3 tb Cornstarch

MMMMM------------------------LEMON KIRSCH SYRUP-----------------------------
    1/3 c  Water
    1/4 c  Sugar
      2 tb Lemon juice
      2 tb Kirsch

MMMMM------------------------STRAWBERRY FILLING-----------------------------
      2 pt Strawberries
    1/2 c  Sugar
      1 tb Lemon juice
      1 tb Kirsch
      2 tb Cornstarch

MMMMM------------------------COVERING MERINGUE-----------------------------
      6 lg Egg whites
      1 c  Sugar
    1/4 c  Toasted, sliced almonds
 
  GENOISE LAYER: Preheat oven to 350F. Break eggs into bowl of electric
  mixer. Whisk in salt, then sugar. Place bowl over pan of simmering water.
  Whisk until just lukewarm. Whip by machine until cold and increased in
  volume, about 4-5 minutes. Mix cake flour and cornstarch. Sift over the egg
  foam in 3 or 4 additions, folding in with a rubber spatula. Pour batter
  into buttered and paper-lined 10-inch round pan and level. Bake about 30
  minutes until well-risen, golden and beginning to shrink from sides. Unmold
  immediately and cool on a rack. Divide the cooled Genoise into 3 layers
  with a sharp, serrated knife. Place 1 layer on a cardboard or platter and
  moisten with 1/3 of the syrup, using a brush. Spread with 1/2 the filling.
  Repeat with the second layer. Place the last layer on and moisten with the
  remaining syrup.
  
  LEMON KIRSCH SYRUP: For the syrup, combine water and sugar in a small pan,
  bring to a boil and cool. Stir in lemon juice and kirsch.
  
  STRAWBERRY FILLING: For the filling, reserve 6 of the best strawberries as
  a decoration. Rinse, hull and slice the remaining berries. Place 1/4 of the
  berries in a saucepan with the sugar and bring to a boil. Combine lemon
  juice, kirsch and corn- starch and stir into the strawberry mixture off the
  heat. Return to a boil, stirring and cook 2 minutes. Remove from heat, cool
  and stir in remaining sliced berries.
  
  COVERING MERINGUE: Preheat oven to 400F and set rack in the middle level.
  Combine egg whites and sugar in bowl of an electric mixer. Whisk over
  simmering water until egg whites are hot and sugar is dissolved. Beat on
  medium speed until cold and risen in volume, but not dry. Spread cake with
  meringue. Pipe decoration on top of cake, using a pastry bag fitted with a
  star tube. Press toasted, sliced almonds against the side of the cake.
  Place the cake on a cookie sheet and color the meringue in the oven for
  about 3-4 minutes. Remove the cake from the oven and cool. Decorate with
  the reserved strawberries.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Cake
 Categories: Cakes
   Servings:  8
 
      1 pk Cake mix,white or yellow
      1 pk Strawberry jello
    3/4 c  Cooking oil
      1 c  Pecans,chopped
      4    Eggs
      2 tb Flour
      1 pt Strawberries
    1/2 c  Sugar
 
  1. Mix strawberries and sugar until sugar is dissolved. Mix remaining
  ingredients and beat well; pour into a 10" buttered and floured tube pan
  and bake at 350'F. for 45 minutes, or until done.
  
  2. Serve plain or with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Shortcake
 Categories: Cakes
   Servings:  6
 
      2    Or more ounces kirsch, to
           -taste
      1 qt Heavy cream
    1/4 c  Sugar
      4 c  Sliced fresh strawberries
      8 oz Sliced toasted almonds
     10    To 12 whole strawberries
 
  Two 9 inch Strawberry Sponge Cakes
  
  Slice each sponge cake in half horizontally, creating 4 layers.  Brush or
  sprinkle each layer of sponge cake with a Tbsp. or more of kirsch, to
  taste.
  
  Whip the cream gently until it begins to thicken.  Sprinkle the sugar on it
  and beat until the cream is soft but firm peaks form.
  
  Turn over the browned top of one cake layer and place it, brown side down,
  on a serving plate.  Save the other brown top layer for the fourth layer of
  the cake.
  
  Spread a generous cup of sweetened whipped cream over the layer, then top
  with 1/3 of the sliced berries.  Place a second layer of cake over the
  berries, smooth over it a generous cup of the cream and 1/3 of the berries.
  Follow the same pattern with the third layer, using the last of the sliced
  berries.  Top with the fourth and final cake layer, brown side up. Spread
  most of the remaining cream on the sides and top of the cake, reserving
  some for cream swirls.  Pat sliced toasted almonds onto the sides of the
  cake.
  
  Put remaining whipped cream in a pastry bag and pipe swirls onto the top.
  Place whole strawberries on top of or beside the swirls.  Chill well before
  serving.
  
  From: Sheraton World Cookbook Sheraton Harbor Island Hotel, San Diego,
  Calif. Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Rhubarb Coffee Cake
 Categories: Cakes
   Servings:  6
 
      3 c  Sliced fresh or frozen
           -rhubarb, 1 inch pieces
      1    Qt. Fresh strawberries,
           -mashed
      2 tb Lemon juice
      1 c  Sugar
    1/3 c  Cornstarch
           Cake:
      3 c  All-purpose flour
      1 c  Sugar
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Butter or margarine, cut
           -into pieces
  1 1/2 c  Buttermilk
      2    Eggs
      1 ts Vanilla extract
           Topping:
    1/4 c  Butter or margarine
    3/4 c  All-purpose flour
    3/4 c  Sugar
 
  Filling:
  
  In a large saucepan combine rhubarb, strawberries and lemon juice. Cover
  and cook over medium heat about 5 minutes. Combine sugar and cornstarch;
  stir into saucepan. Bring to a boil, stirring constantly until thickened;
  remove from heat and set aside.
  
  In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs
  and vanilla; stir into crumb mixture. Spread half of the batter evenly into
  a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop
  remaining batter by tablespoonfuls over filling.
  
  For topping: Melt butter in a saucepan over low heat. Remove from heat;
  stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle
  over batter. Lay foil on lower rack to catch any juicy fruit spillovers.
  Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares.
  Yield: 16-20 servings.
  
  SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Shortcake Ala Suzy De Bus
 Categories: Cakes
   Servings:  4
 
      1    Angel food cake, cut
      1 pk Fresh strawberries
           -(use blueberries as a
           -substitute)
      1 pk Vanilla pudding
           -(use lemon pudding if
           -using blueberries)
      1 pk Cool Whip
 
  Place cake on a serving platter. Cook the pudding and pour over the cake.
  Add 2/3 to 3/4 of the berries on top of the pudding, and refrigerate. Add
  the remaining berries to the Cool Whip. When ready to serve, remove the
  cake from the refrigerator and top the entire dessert with the berry-laden
  Cool Whip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Shortcake (Weight Watchers Magazine)
 Categories: Cakes
   Servings:  6
 
      9 lg Egg whites
      1 ts Cream of tartar
      1 tb Vanilla extract
    1/2 c  Granulated sugar
      1 c  + 2 tablespoons sifted cake
           -flour*
      1 ts Baking powder
  4 1/2 c  Sliced strawberries
    3/4 c  Reduced-calorie nondairy
           -whipped topping (8calories
           -per
 
  Adapted from the Kingdome, Seattle, WA. Foodservice: Ogden Entertainment
  Services. Posted by: Valerie Whittle Serves: 12
  
  tablespoon)
  
  1. Preheat oven to 325F. 2. In large bowl, with electric mixer on high
  speed, beat egg whites until foamy; add cream of tartar and vanilla.
  Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form
  (about 10 minutes). 3. Gradually sift cake flour and baking powder over egg
  white mixture; carefully fold in until no white streaks remain. 4. Spoon
  evenly into a 9" tube pan.  Bake 35-40 minutes, or until cake springs bak
  when lightly touched with fingertip.  Invert immediately and let cool
  completely.**  When cake has cooled, carefully loosen edges and remove from
  pan. 5. Meanwhile, in medium bowl, combine strawberries with remaining 2
  tablespoons sugar; set aside for 15 minutes. 6. To serve, cut cake into 12
  pieces with serrated knife.  Place on serving plates. Top each with equal
  amounts of strawberries with accumulated juice and 1 tablespoon whipped
  topping. Each serving provides: 1/4 P, 1/2 B, 1/2 FR, 50 C. Per serving:
  106 cal, 4 g pro, 1 g fat, 21 g car, 42 mg sod, 0 mg chol * If using
  self-rising cake flour, omit baking powder ** If pan does not have "feet",
  invert over a sturdy bottle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Crisp
 Categories: Cakes
   Servings:  6
 
      1 c  Uncooked Oatmeal
      1 c  All-Purpose Flour
      1 c  Brown Sugar
    1/4 c  Chopped Walnuts
    1/2 c  Butter Or margarine
    1/2 c  Sugar
      3 c  Sliced Fresh Strawberries
 
  Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or
  margarine until crumbly. In another bowl, mix strawberries and white sugar
  together. Grease an 8" square pan. Spread half the crumb mixture on bottom.
  Cover with strawberries. Spread remaining crumb mixture over top. Bake at
  350F oven for 45 minutes. Serve warm or cold with whipped cream or
  topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Cake Roll
 Categories: Cakes
   Servings:  1
 
           Cake:
      4    Eggs
    3/4 c  Sugar
      1 ts Vanilla
    3/4 c  Cake flour
    3/4 ts Baking powder
    1/4 ts Salt
           Powdered sugar
           Buttercream:
    3/4 c  Butter, softened
  2 3/4 c  Powdered sugar
      1    Egg
    1/2 c  Strawberry preserves
           Whipped cream:
      1 pt Heavy cream
    1/2 c  Powdered sugar
      1 ts Vanilla
      1 pt Strawberries
 
  Preheat oven to 400 degrees. Line a 15 x 10" jelly roll pan with waxed
  paper. Butter lightly. Beat eggs until light. Add sugar, gradually. Beat
  until thick and lemon colored. Add vanilla. Sift flour, baking powder and
  salt. Fold into egg mixture. Pour into pan. Bake 10 minutes or until cake
  springs back when pressed lightly. Roll cake inside a towel coated with
  sifted powdered sugar; start at the short side. Cool. For the buttercream,
  beat butter and sugar until light and fluffy. Beat in egg, then preserves.
  To hold together, this may be chilled, but let it soften before spreading.
  Whip cream with sugar and vanilla. To assemble: Unroll cake. Spread with
  buttercream. Roll up again. Place seam side down on serving plate Frost
  with cream and chill several hours. Garnish with berries. Makes 1 cake
  roll.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Jello Cake
 Categories: Cakes
   Servings:  1
 
      1    Pkg white cake mix
      1    10 oz pkg frozen strawberrie
           -
      1 c  Nuts; chopped (not too fine
           -
      1 c  Salad oil
      3 ts Flour
      1    Pkg strawberry flavored gela
           -in
      4    Eggs
 
  Mix well all together. Bake in a 9 x 13" pan for 45 minutes @ 350 degrees.
  When baked, sprinklewith powdered sugar and cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Carrot Cake
 Categories: Cakes
   Servings:  1
 
  2 1/2 c  All purpose flour
  1 1/4 c  Packed brown sugar
      1 c  Carrots; finely shredded
    1/2 c  Vegetable oil
    1/2 c  Yogurt; low fat, plain
    1/3 c  Water
    1/2 c  Pecans; chopped
      2 ts Baking powder
      1 ts Ground cinnamon
      1 ts Ground nutmeg
    1/2 ts Baking soda
    1/2 ts Salt
      2    Eggs
      1 c  Strawberries; finely choppe
           -
           Strawberry cream cheese glaz
           - recipe
 
  Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat
  all ingredients except strawberries and Strawberry Cream Cheese Glaze in a
  large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on
  medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
  pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick
  inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool
  completely on a wire rack. Prepare Strawberry Cream Cheese Glaze; spoon
  onto cake. Refrigerate any remaining cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Fluff
 Categories: Toppings, Cakes
   Servings:  6
 
      2    Egg whites, unbeaten
      1 c  Sugar
      1 ds Salt
  1 1/3 c  Sliced fresh strawbwrries or
           -1 package frozen sliced
 
  strawberries, thawed and drained
  
  Combine egg whit es, sugar, salt, and 2/3 cup strawberries in top of double
  boiler. Beat about 1 minute to blend. Place over rapidly boiling water and
  beat constantly with rotary egg beater or at high speed with electric mixer
  7 minutes, or until frosting will stand up in stiff peaks. Remove from
  boiling water and beat until cool. Fold in remaning drained berries and
  spread at once. Frosts tops and sides of two 9-inch layers; tops and sides
  of 13x9x2-inch cake. Or fills 16x10x2-inch cake roll.
  
  Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by
  Homemakers Research Institute Evanston, Illinois Copyright 1959.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Shortcake
 Categories: Cakes
   Servings:  6
 
    3/4 c  Whole Wheat Flour
    3/4 c  Unbleached White Flour
  1 1/2 ts Baking Powder
    1/2 ts Salt
    1/3 c  Plus 3T Brown Sugar (Packed)
      2 tb Butter, Melted
    3/4 c  Low-Fat Milk
      1 pt Strawberries *
 
  * Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional).
  ~-------------------------------------------------------------------------
  Preheat oven to 400F. In a mixing bowl, sift together the flours, baking
  powder, and salt. In another bowl, combine 1/3 cup of the sugar with the
  melted butter until it dissolves. Stir in the milk, then combine the wet
  with the dry ingredients and work together to form a soft dough. Turn the
  dough out onto a well floured board and knead for a minute or so. Divide
  the dough into 2 equal parts, form into smooth balls, and roll out to to
  fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled
  pie pans. Bake for 12-15 minutes, or until dough is golden brown. In the
  meantime, combine the crushed strawberries with the remaining 3 T sugar in
  a small bowl. Cover until ready to use.  Allow the baked dough to cool
  until it is just warm to the touch. Place 1 round on a serving plate,
  spread it with the berries, and top with the other round of dough. Cut into
  wedges to serve; this is best served fresh and warm. Top each serving with
  a bit of cold, stiffly beaten heavy cream if you'd like.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Shortcake
 Categories: Cakes
   Servings:  1
 
      2    Thick slices of sponge cake
           Strawberries*
           Vanilla ice cream**
 
  * - sliced fresh, sprinkled with sugar and left to stand at room
  temperature until sugar has dissolved and some juices have been released
  from berries.
  ** - or chilled sweetened whipped cream.
  
  Everybody knows how to put together a strawberry shortcake; a thick slice
  of cake split horizontally in half, placed on a serving plate with
  strawberries and strawberry juice between the 2 sides, the whole thing
  topped with ice cream or whipped cream.
  What could be more grand after a summer meal?
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Streusel Plum Cake
 Categories: Cakes
   Servings:  5
 
      2 tb Margarine
      6 tb Granulated sugar
      1    Egg, separated
    3/4 c  Flour
    1/2 ts Baking powder
    1/4 c  2% milk
      1 c  Halved plums or other fruit
           STREUSEL TOPPING
    1/4 c  Packed brown sugar
    1/2 tb Soft margarine
    1/2 ts Cinnamon
           GLAZE (optional)
      2 tb Icing sugar
    1/2 ts 2% milk
    1/8 ts Vanilla
 
  Grease 8" square cake pan, 9" pie plate or springform pan.
  
  Beat egg white in a small bowl and set aside.  In large bowl, cream
  together margarine, sugar and egg yolk until fluffy.  Combine flour and
  baking powder, beat into egg mixture alternately with milk.  Fold beaten
  egg white into batter.
  
  Turn into prepared pan.  Halve plums (or slice peach, apple, pear,
  nectarine) and arrange over top.
  
  Streusel topping:  in a small bowl, combine brown sugar, margarine and
  cinnamon.  Mix well and sprinkle over fruit.
  
  Bake at 350 F for about 35 minutes or until top is golden and toothpick
  inserted into cake comes out clean.  Time depends on thickness of batter.
  
  Glaze:  Combine icing sugar, milk and vanilla.  Mix well.  Drizzle over
  cake.
  
  My notes:  original recipe halved makes 5 servings, but it tasted so good
  warm that we only cut 4 servings.  Warmed up in microwave for the second
  meal. Use extra fruit (fresh or canned) to make 6 servings.  Would be nice
  served at a brunch - moist but not too sweet.  Tested with fresh
  nectarines!
  
  1/5 recipe, one serving 288 calories, 8 g fat, 56 mg cholesterol, 109 mg
  sodium, 4 g protein, 50 g carbohydrate
  
  Source:  The Lighthearted Cookbook by Anne Lindsay, Heart and Stroke
  Foundation of Ontario 1988. Shared by Elizabeth Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Suet Cake
 Categories: Cakes
   Servings:  6
 
      2    Parts melted fat (bacon fat,
           -suet, or lard)
      2    Parts yellow cornmeal
      1    Part peanut butter
 
  Mix all ingredients together and cook for a few minutes.  Pour into small
  container (tuna fish cans are good) and refrigerate or freeze until needed.
  This mixture can also be stuffed into 1 inch holes drilled in small logs to
  hang from trees.  The recipe can be made all year long as you accumulate
  fat. Fasten containers securely to trees or feeders.
  
  Origin:  The Old Farmer's Almanac: Hearth and Home Companion for 1993.
  Shared by:  Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sugarless Cake
 Categories: Cakes, Diabetic
   Servings:  6
 
      1 c  Raisins
      2 c  Water
      1    Egg, beaten
    1/2 c  Shortening
      1 c  Rolled oats
  1 1/2 ts Vanilla
  1 1/2 ts Equal or sweet and low
      1 c  Flour
    1/2 ts Salt
      1 ts Baking soda
      1 ts Cinnamon
 
  Combine raisins and water & cinnamon in saucepan under low heat for 15
  mins.  Let cool.  Add beaten egg & shortening, oats, sweetener & vanilla.
  Sift flour, salt, soda & cinnamon.  Mix all together well.  Pour into a
  greased 1 layer cake pan & bake at 350 degrees F. for 30-35 minutes
  
  by Amie Lee Hale From Louisiana Woman's ministries (assemblies of God)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Summer Fruit Shortcake
 Categories: Cakes
   Servings:  6
 
      3 c  Mixed fresh fruit
      3 tb Granulated sugar
      1 tb Lemon juice
      1 c  Strawberry puree
      1 c  Whipping cream, whipped
           LEMON BISCUITS
           Milk
           Grated rind and juice of 1
           -lemon
      2 c  All purpose flour
      2 tb Granulated sugar
      4 ts Baking powder
    1/2 ts Salt
      2 tb Shortening
      2 tb Butter
 
  Traditionally, fruit shortcakes are served on warm, split and buttered
  baking powder biscuits.  For a change, try these Lemon Biscuits.  Use any
  seasonal fruit such as strawberries, blueberries, blackberries,raspberries,
  red currants, plums and peaches.
  
  In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to
  mix well.  Set aside.
  
  LEMON BISCUITS
  
  In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and
  set aside for 15 minutes to sour.  In bowl, stir together flour,sugar,
  baking powder, salt and lemon rind; using pastry blender or two knives, cut
  in shortening and butter until well mixed.  With fork, blend in soured milk
  to make soft dough.  Don't overmix.  Turn out dough onto lightly floured
  surface; knead 6-8 times.  Roll out or pat dough to 1/2 inch thickness.
  Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly
  with more sugar. Bake on greased baking sheet in 425 F oven for 12-15
  minutes or until tops are browned.  Let cool until warm;cut in half
  horizontally.  Spoon fruit mixture onto bottom halves of biscuits,
  reserving some fruit for garnish.  Stir strawberry puree with remaining
  sugar; spoon over fruit mixture.  Top with dollop of whipped cream, then
  biscuit tops.  Garnish with more cream and remaining fruit. Makes 6
  servings.
  
  Origin:  Canadian Living cooking collection:  Great Desserts Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sun Sational Cheesecake
 Categories: Cakes
   Servings: 10
 
      1 c  Graham Cracker Crumbs
      3 tb Sugar
      3 tb Margarine, Melted
     24 oz Cream Cheese, Softened
      1 c  Sugar
      3 tb Unbleached All-Purpose Flour
      2 tb Lemon Juice
      1 tb Grated Lemon Peel
    1/2 ts Vanilla
      4 lg Eggs (1 Separated)
    3/4 c  Sugar
      2 tb Cornstarch
    1/2 c  Water
    1/4 c  Lemon Juice
 
  Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
  form pan.  Bake at 325F for 10 minutes.  Combine cream cheese, sugar,
  flour, juice, peel and vanilla, mixing at medium speed on electric mixer
  until well blended.  Add three eggs, one at a time, mixing well after each
  addition. Beat in remaining egg white, reserve yolk for glaze. Pour over
  crust.  Bake at 325F for 10 minutes. Reduce oven temperature to 250F and
  continue baking 30 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Combine sugar and cornstarch in saucepan; stir in
  water and juice. Cook, stirring constantly, until clear and thickened. Add
  small amount of hot mixture to slightly beaten egg yolk. Return to hot
  mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over
  cheesecake, chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunshine Cake
 Categories: Cakes, 1941
   Servings:  6
 
     10    Egg whites
      6    Egg yolks
      1 ts Cream of tartar
    1/2 ts Salt
      1 tb Lemon juice
  1 1/4 c  Sugar
      1 c  Cake flour
      1 tb Water
      1 tb Grated lemon rind
 
  Beat egg yolks until stiff.  Add 1/2 the sugar, salt, lemon juice, and
  grated lemon rind.  Sift flour, measure, and sift and carefully fold into
  egg mixture.  Whip egg whites lightly.  When half beaten sift in cream of
  tartar and add water.  Continue whipping until whites hold their shape.
  Carefully fold in 1/2 the sugar. Carefully fold into the first mixture.
  Pour into un-oiled tube pan. Bake in slow oven (325 F) about 1 hour The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunshine Cake
 Categories: Cakes
   Servings: 10
 
      1 c  Cake flour
  1 1/4 c  Sugar
      4 lg Egg yolks
      8 lg Egg whites
    1/2 ts Cream of tartar
    1/2 ts Salt
    1/2 ts Lemon extract
      1    Lemon; grated zest only

MMMMM-------------------------LEMONY FROSTING------------------------------
  3 3/4 c  Confectioners' sugar, sifted
      4 tb Unsalted butter or margarine
           - melted
      1 pn Salt
      1    Lemon; grated zest only
    1/4 c  Fresh lemon juice
      1 ts Milk or water, as necessary
           - for consistency
 
  PREHEAT OVEN TO 350F, with rack in center of oven. Have ready 10-inch tube
  cake pan (do not grease). Sift cake flour 3 times; set aside on waxed
  paper. Sift sugar 5 times; set aside on waxed paper. Use mixer to beat egg
  yolks until thick and light-colored, about 4 minutes. Set aside. Use clean
  beaters to beat egg whites until foamy. Add cream of tartar and salt.
  Continue beating until egg whites are thick and hold their shape but are
  still soft and moist. Use rubber spatula to gently fold sugar, in 3
  batches, into whites. Then fold in lemon extract, rind and reserved egg
  yolks until blended. Gently fold in flour. Transfer batter to pan; spread
  evenly with spatula. Bake until lightly browned and toothpick inserted into
  center comes out clean, about 45 minutes. Invert pan to let cake cool. When
  completely cool, use flexible knife to release cake from sides, then
  bottom, of pan. Can be kept well-covered at room temperature for a day or
  frozen up to 3 months. To serve, spread top and sides with lemony frosting.
  
  LEMONY FROSTING: Place all ingredients except milk or water in mixing bowl.
  Combine with wooden spoon until smooth. Add milk or water as necessary, for
  desired consistency. Spread on cake. Yield: frosting for one 10-inch tube
  cake.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunshine Cake
 Categories: Cyberealm, Cakes
   Servings:  8
 
      2 md Oranges
      1 pk Lemon cake mix
    1/3 c  Vegetable oil
      3    Eggs
           Cool whip
 
  1. Heat oven to 350F.
  
  2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice from
  oranges. Add enough water to orange juice to measure 1 cup.
  
  3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and juice in
  large bowl for 30 seconds on low speed, then on medium speed for 2 minutes.
  Pour into pan.
  
  4. Bake 30-35 minutes or until cake springs back when lightly touched.
  Cool. Serve with cool whip, whipped cream and if desired, sprinkle with
  remaining orange rind.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Milk Doughnuts
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
      2 tb Melted shortening
      2    Eggs, slightly beaten
      1 c  Milk
    1/2 ts Vanilla
      1 ts Salt
      3 ts Baking powder
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/8 ts Ginger
  4 3/4 c  Flour
    1/2 ts Lemon flavoring
 
  Combine eggs and sugar, blend carefully.  Sift flour, measure, and sift
  with salt, baking powder, and spices.  Add alternately with combined milk,
  shortening, and flavorings to first mixture. Chill dough. Turn onto lightly
  floured board and roll in sheet 1/3 inch thick. Cut with floured cutter.
  Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper.
  Sprinkle with sugar. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Brown Sugar Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Light brown sugar, firmly
           -packed
  2 1/2 c  Flour
      2 ts Baking powder
      4 tb Butter
      1 ts Salt
    1/4 c  Shortening
      3    Eggs
  2 1/2 c  Chopped sweet onions
      1 c  Sour cream
      4 tb Butter
    1/2 ts Baking soda
 
  Peel, wash, and chop onions.  In skillet, melt 4 tablespoons of butter,
  saute chopped onions until lightly crispy, do not brown.
  
  Heat oven to 350 degrees. Grease and flour a 13 x 9 x 2 inch pan.
  
  Sift together flour, baking powder, and salt in large bowl.  Cream sugar, 4
  tablespoons of butter, 1/4 cup shortening until fluffy.
  
  Add eggs slowly.  Put 1/2 teaspoon soda in sour cream, and add to cream
  mixture.  Beat for 1 minute.  Slowly add dry ingredients.
  
  Beat for 3 minutes.  Stir in sauteed onions.  Mix well.  Pour into greased
  pan.  Bake 35 minutes in 350 degree oven.  Drizzle melted butter over the
  top.  Eat plain or frost with creamed icing.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Cake
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Chopped sweet onions
      2 c  All purpose flour
      4 tb Butter
      2 ts Baking powder
  1 1/2 c  Granulated sugar
      1 ts Salt
    1/2    Stick butter
      3    Eggs
    1/3 c  Shortening
      1 c  Milk
 
  Heat oven to 350 degrees. Grease and flour two 9 inch round pans.
  
  Sift together flour, baking powder, and salt in large bowl.  In heavy
  skillet, melt 4 tablespoons butter.  Saute onions until lightly crisp but
  not brown.  Pour in mixing bowl to cool. Cream sugar with 1/2 stick butter
  and shortening.  Beat until fluffy.
  
  Add eggs, beat slowly, then add flour mixture and milk.   Beat for 3
  minutes. Add sauteed onions.  Stir thoroughly. Pour into pans.
  
  Bake about 30 minutes or until wooden stick comes out clean.  Cool in pans
  about 10 minutes; turn out on wire rack and cool completely. Frost with
  Creamed Icing.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Meringue (The Art of Fine Baking, Paula Peck, 1961)
 Categories: Cakes
   Servings:  6
 
      5    Egg whites @ room temp
    1/4 ts Cream of tartar
    1/4 ts Salt
      1 ts Vanilla
  1 1/4 c  Sugar
 
  Grease & flour 2 baking sheets.  Combine egg whites, cream of tartar, salt,
  & vanilla in a large bowl.  Beat (at medium speed if a mixer is used) until
  egg whites hold soft peaks.  Gradually add 3/4 cup sugar, a tablespoon at a
  time, beating continuously.  Continue beating until meringue is very stiff
  and dull.  It has been beaten enough when a bit, rubbed between thumb &
  finger, is no longer grainy.  The meringue should be stiff enough to hold
  it's shape when formed with a pastry tube.  Gently fold in remaining sugar.
  
  Meringues should actually be dried rather than baked.  Herein lies the
  secret of making meringues which are tender, delicate, and light-colored,
  rather than overly crisp, tough, and too dark to be either attractive or
  delicious.  The best meringues are baked by the following method:
  
  Set oven teperature at 200 degrees before beginning to beat the egg whites.
  After shaping the meringue mixture on baking sheets, place in the preheated
  oven for 15 minutes.  Then turn off the oven heat.  Allow the meringues to
  remain in the oven with the heat rurned off for at least 4-5 hours -- the
  longer the better.  If your oven has a pilot light, the meringues will be
  ready a little sooner.  The meringues should be totally dry before removing
  them from the oven.  If you can, leave them in the oven overnight.
  
  For many of us, however, time is a factor.  If you can't take the time to
  bake meringues this slow, slow way, accept second best & simply bake them
  slowly, setting the oven temperature for 200 degrees or less if possible.
  At 200 degrees, meringue layers will need to bake for about 40 minutes;
  small meringues may take a little less time.
  
  Whatever method you use, it is important to prevent the meringues from
  coloring, since even a light tan color changes their texture and taste as
  well as their appearance.
  
  When thoroughly dry, meringues can be kept covered in a dry airy place (NOT
  in a tightly covered box) for several weeks.
  
  ALTERNATE MIXING METHOD by ELECTRIC BEATER
  
  Combine egg whites, cream of tartar, salt, 1/2 cup sugar and vanilla in
  large bowl.  Beat at high speed until egg whites hold peaks.  Add 1/2 cup
  sugar, all at once. Beat at high speed until mixture is very stiff and
  there are no grains of undisolved sugar.  Fold in remaining sugar.
  
  To shape Swiss Meringue into layers and rounds follow directions given
  below.
  
  Grease and flour a large baking sheet.  Press the rim of a 9-inch layer
  cake pan or a 2-inch cooky cutter lightly into the flour on baking sheet to
  make guides.  If Baking Pan Liner Paper is used, the guiding circles will
  have to be traced with a pencil.  Spread mixture within circles. OR: Fill a
  pastry bag fitted with a No.3 or 5 tube with prepared mixture. Starting in
  center of each circle, press out bater in a long, continuous, pencil-thick
  strip, curling it round & round until traced circle is completely filled in
  (spiral).  For best control, press out batter slowly, holding bag at least
  1 inch away from sheet.
  
  Bake in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes for
  9-inch layers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Meringue
 Categories: Cakes
   Servings:  6
 
      5    Egg whites @ room temp
    1/4 ts Cream of tartar
    1/4 ts Salt
      1 ts Vanilla
  1 1/4 c  Sugar
 
  Grease & flour 2 baking sheets.  Combine egg whites, cream of tartar, salt,
  & vanilla in a large bowl.  Beat (at medium speed if a mixer is used) until
  egg whites hold soft peaks.  Gradually add 3/4 cup sugar, a tablespoon at a
  time, beating continuously.  Continue beating until meringue is very stiff
  and dull.  It has been beaten enough when a bit, rubbed between thumb &
  finger, is no longer grainy.  The meringue should be stiff enough to hold
  it's shape when formed with a pastry tube.  Gently fold in remaining sugar.
  
  Meringues should actually be dried rather than baked.  Herein lies the
  secret of making meringues which are tender, delicate, and light-colored,
  rather than overly crisp, tough, and too dark to be either attractive or
  delicious.  The best meringues are baked by the following method:
  
  Set oven teperature at 200 degrees before beginning to beat the egg whites.
  After shaping the meringue mixture on baking sheets, place in the preheated
  oven for 15 minutes.  Then turn off the oven heat.  Allow the meringues to
  remain in the oven with the heat rurned off for at least 4-5 hours -- the
  longer the better.  If your oven has a pilot light, the meringues will be
  ready a little sooner.  The meringues should be totally dry before removing
  them from the oven.  If you can, leave them in the oven overnight.
  
  For many of us, however, time is a factor.  If you can't take the time to
  bake meringues this slow, slow way, accept second best & simply bake them
  slowly, setting the oven temperature for 200 degrees or less if possible.
  At 200 degrees, meringue layers will need to bake for about 40 minutes;
  small meringues may take a little less time.
  
  Whatever method you use, it is important to prevent the meringues from
  coloring, since even a light tan color changes their texture and taste as
  well as their appearance.
  
  When thoroughly dry, meringues can be kept covered in a dry airy place (NOT
  in a tightly covered box) for several weeks.
  
  ALTERNATE MIXING METHOD by ELECTRIC BEATER
  
  Combine egg whites, cream of tartar, salt, 1/2 cup sugar and vanilla in
  large bowl.  Beat at high speed until egg whites hold peaks.  Add 1/2 cup
  sugar, all at once. Beat at high speed until mixture is very stiff and
  there are no grains of undisolved sugar.  Fold in remaining sugar.
  
  To shape Swiss Meringue into layers and rounds follow directions given
  below.
  
  Grease and flour a large baking sheet.  Press the rim of a 9-inch layer
  cake pan or a 2-inch cooky cutter lightly into the flour on baking sheet to
  make guides.  If Baking Pan Liner Paper is used, the guiding circles will
  have to be traced with a pencil.  Spread mixture within circles. OR: Fill a
  pastry bag fitted with a No.3 or 5 tube with prepared mixture. Starting in
  center of each circle, press out bater in a long, continuous, pencil-thick
  strip, curling it round & round until traced circle is completely filled in
  (spiral).  For best control, press out batter slowly, holding bag at least
  1 inch away from sheet.
  
  Bake in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes for
  9-inch layers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sybil Carter's Chocolate-Peanut Butter Frosting
 Categories: Toppings
   Servings:  1
 
    1/2 c  Cocoa
    3/4 c  Water,hot
    3/4 c  Peanut butter
  1 1/2 ts Vanilla
    1/4 ts Salt
  4 1/2 c  Confectioners' sugar,sifted
 
  Combine cocoa and water. Add peanut butter, vanilla, and salt, beating
  until smooth. Gradually stir in sugar and beat until smooth again. If
  needed, add a very little hot water until frosting is of spreading
  consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Syrup Cupcakes
 Categories: Cakes
   Servings:  6
 
  1 1/2 c  Sugar
      1 ts Nutmeg
  1 1/4 c  Steen's syrup
      1 c  Boiling water with
      2 ts Soda
  1 1/3 c  Oil
      3    Eggs
  2 3/4 c  Flour
      1 ts Cinnamon
 
  Mix first 6 ingredients in large mixing bowl then add: 1 cup boiling water
  with 2 tsp soda added to it. Stir well, then add gradually 2 3/4 cups
  flour.
  
  Bake in 9x13 inch pan at 350 for 40-45 min. Bake in 2 round pans at 350 for
  30-35 min. Bake as cupcakes at 325 for 20-25 min.
  
  Recipe by: Mrs. Robert M. Andrus Found in: Talk About Good II Shared by:
  Scott Ward
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tangerine Sponge Custard
 Categories: Cakes
   Servings:  4
 
    1/3 c  Sugar
      3 tb All purpose flour
      1 tb Minced tangerine peel
    2/3 c  Fresh tangerine juice
      1 tb Butter, room temp
    2/3 c  Low-fat milk
      2    Egg yolks
      3    Egg whites
 
  Preheat oven to 350 degrees.  Butter 8 inch diameter souffle dish with 2
  inch high sides.  Combine first 3 ingredients in large bowl.  Stir until
  well mixed.  Mix in egg yolks and flour.  Stir in tangerine juice and milk.
  Beat egg whites in another large bowl until medium peaks form. Fold egg
  whites into tangerine mixture.  Pour into prepared dish.  Place souffle
  dish in large shallow pan.  Add enough water to pan to come up one inch on
  side of dish.  Bake until sponge is set, about 45 minutes.  Serve hot or
  cold.  200 calories per serving, 7 g fat, 105 mg sodium, 120 mg
  cholesterol. From Bon Appetit's Light & Easy Mar '93.
  
  Makes 4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea Biscuits
 Categories: Cakes
   Servings: 12
 
      1 c  White flour
      4 ts Baking powder
      1 ts Salt
      2 tb White sugar
    1/2 ts Cream of tartar
    1/2 c  Vegetable shortening
    2/3 c  Water
 
  Sift dry ingredients together.  Cut in the shortening until yuo have a
  mealy mixture.  Using a fork, quickly stir in the water & mix until the
  dough just leaves the side of the bowl.  Knead quickly & gently on a
  lightly floured board.  Roll out the dough to a 1/2-inch thickness.  Cut
  with a cookie cutter.  Place on an ungreased cookie sheet & bake at 400F
  for 12 to 15 minutes.  Cool on wire racks.
  
  Makes about 12 biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea Cakes
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake batter, and bake in small muffin tins.  Ice with
  butter icing.  Food coloring in a number of the pastel shades may be added
  to portions of the butter icing. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Great Chocolate Cake
 Categories: Cakes
   Servings:  1
 
           Cake:
      2 c  Water
      1 c  Unsweetened cocoa powder, pr
           -ferably dutch process
      1 ts Vanilla
           All-purpose flour
      2 c  All-purpose flour; sifted
    3/4 c  Cake flour
      2 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
      1 c  Butter, room temperature
      2 c  Sugar
      4    Eggs, room temperature
           Glaze:
  7 1/2 ts Butter
      6 ts Light corn syrup
      9 oz Bittersweet or semisweet cho
           -olate, chopped
           Lattice:
    1/4 c  Milk
    1/4 c  Water
      3 ts Butter
      5 ts All-purpose flour
      2    Eggs
           Powdered sugar
           Caramel sauce:
      7 ts Butter
  1 2/3 c  Sugar
      2 c  Whipping cream
      2    Egg yolks
    1/4 c  Milk
           Fresh flowers, strawberries
           -r raspberries
 
  For cake, bring water to boil. Place cocoa in large bowl. Add water in thin
  stream, whisking until smooth. Cool, stirring frequently. Add vanilla.
  Preheat oven to 350 degrees. Butter and flour one 14" or two 10" round cake
  pans. Sift flours, baking soda, baking powder and salt into large bowl.
  Using electric mixer, cream butter in another bowl. Gradually, blend in
  sugar. Beat in eggs, one at a time. Fold in flour mixture and dissolved
  cocoa, alternately in three additions each, beginning and ending with
  flour. Batter may appear curdled. Do not overmix. Turn batter into prepared
  pan or pans. Bake until tester inserted in center of cake comes out clean,
  about 40 minutes. Cover with plastic wrap and towel. Cook cake completely.
  For glaze, bring butter and corn syrup to simmer in heavy saucepan over low
  heat, stirring constantly. Remove from heat. Add chocolate and stir until
  smooth. Cool 15 minutes. Refrigerate 15 minutes or until spreadable. Set
  aside 1/2 cup. Spread remainder on top and sides of cake. For lattice,
  bring milk, water and butter to boil in heavy medium saucepan. Remove from
  heat. Whisk in flour. Set over medium-high heat and stir until dough forms
  ball and leaves film on bottom of pan. Remove pan from heat. Stir in eggs,
  one at a time. Preheat oven to 350 degrees. Butter baking sheet. Spoon
  batter into pastry bag fitting with Number 2 plain tip. Pipe 12 - 4 x 4"
  square lattices on prepared sheet. Bake until puffed and lightly browned,
  about 10 minutes. Using spatula, transfer to rack. Cool slightly. Dust with
  powdered sugar. For sauce, melt butter in heavy saucepan over medium-low
  heat . Stir in sugar, gradually, letting each addition dissolve before
  adding more. Cook until rich brown color, stirring frequently, about 30
  minutes. Stir in cream (be careful, mixture may splatter), then gradually,
  bring to boil, stirring  until smooth. Cool completely. Transfer to
  processor. Whisk  yolks with milk. With machine running, blend mixture into
  sauce. To assemble, cut cake into 4 x 4" squares or 4" diamonds. Spoon
  sauce onto plate. Set lattice in center. Top with cake. gently, reheat
  reserved glaze. Spoon into plastic applicator bottle with fine tip. Pipe
  two parallel circles around outer edge of lattice. Using knife, bisect both
  lines at 1/2" intervals to form design. Decorate with flowersor berries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Ultimate Chocolate Mousse Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
      1 lb Bittersweet chocolate; coar
           -sely chopped
    1/2 lb Butter; unsalted
      6    Eggs; lightly beaten
           Chocolate ganache glaze
    2/3 c  Heavy cream
      6 oz Semi-sweet chocolate; finel
           -y chopped
 
  Fat grams    per serving:              Approx. Cook Time:   :15 CHOCOLATE
  MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch
  springform  pan in a double layer of aluminum foil to prevent seepage.
   Butter the pan and line the bottom with a round of parchment or waxed
  paper.  Butter the paper. 2. Combine the chocolate and butter in a large
  metal bowl over a pan of hot - not simmering - water (the bottom of the
  bowl should not touch the water). Let stand, stirring occasionally, until
  the chocolate is smooth and melted. Or melt in a glass bowl in a microwave
  oven on high (100%), stopping and stirring every 15 seconds; remove the
  chocolate when there are still a few lumps and stir until completely
  smooth. 3. Put the eggs in a large mixer bowl set over simmering water and
  stir constantly until warm to the touch, about 3 minutes; remove from the
  heat.  With an electric mixer, beat the eggs until they triple in volume
  and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure
  maximum volume, if using a hand-held mixer, continue to beat the eggs over
  simmering water until they are hot to the touch, about 5 minutes, then
  remove from the heat and beat until cool.) 4. Fold half the eggs into the
  melted chocolate until partially incorporated. Add the remaining eggs and
  fold until they are just blended and no streaks remain. 5. Pour at once
  into the prepared springform pan and smooth the surface with a spatula.
  Place in a larger roasting pan and add enough hot water to the pan to reach
  about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover
  the top of the springform loosely with lightly buttered aluminum foil and
  bake for 10 minutes longer. Remove the cake from the oven and let cool on a
  rack for 45 minutes; then cover and refrigerate until chilled and very
  firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife
  around the edge and remove the side of the springform. Carefully invert the
  cake into a plate that has been covered with plastic wrap and remove the
  bottom of the springform; peel off the parchment. Reinvert the cake onto a
  cardboard round or a cake plate.  Cover and refrigerate for 6 hours or
  overnight, until thoroughly chilled, before serving. 8. If you want to
  cover the cake with a chocolate ganache glaze, set it on a rack or tuck
  strips of waxed paper around the bottom of the cake. Pour the tepid glaze
  onto the center of the cake, letting it cascade over the sides. Run a long
  metal spatula lightly across the top so that the glaze will not be too
  thick.  If necessary, use the spatula to patch any pare spots. Work quickly
  before the glaze sets. Prick any air bubbles with a needle or pin.
  Carefully remove any strips of waxed paper. Let the glaze stand undisturbed
  until set, 2 to 3 hours at room temperature, or 30 minutes in the
  refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald
  the cream.  Remove from the heat and immediately add the chopped chocolate.
  Cover and let stand for 5 minutes; then stir gently until the chocolate is
  fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test
  it.  It is ready to use when a small amount mounds just a tiny bit when
  dropped from the spoon before disappearing into the mixture. If the glaze
  is too thick and the mound remainds on the surface, add warm water (or
  liqueur) by the teaspoonful, testing until the consistency is correct. If
  for some reason the glaze remains too thin, stir in more finely grated
  chocolate, heat until melted and then let cool again. Variations
  
  MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the
  Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of
  butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan;
  temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the
  Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet
  chocolate.  In step 2, add 2 tablespoons instant expresso powder to the
  melted chocolate and butter.  In step 5, pour halfe the chocolate mousse
  batter into the prepared springform pan and drizzle with have the Hot fudge
  (see recipe).  Add the remaining batter and drizzle on the remaining fudge.
  PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake,
  preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup
  praline paste (see note) to the melted chocolate and butter. Garnish, if
  desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE:
  Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York,
  NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate
  Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In
  Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to
  the melted chocolate and butter.
   Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly
  or strained appricot jam mixed with 1 Tablespoon framboise (raspberry
  eau-de-vie).  Spoon this glaze over the top of the cake and immediately
  spread into a thin, even layer with a long, narrow spatula. BRANDIED CHERRY
  CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a
  day ahead.  Make the Ultimate Chocolate Mousse Cake (using semi-sweet
  chocolate). After Step 4, fold in 1 cup halved, well-drained brandied
  cherrys.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tipsy Squire
 Categories: Cyberealm, Cakes
   Servings:  9
 
  1 1/4 c  Cake flour
      1 ts Baking powder
      3    Eggs
      1 c  Sugar
    1/2 c  Warm milk
    1/2 ts Vanilla
    1/4 c  Butter, melted
           Sherry Custard Sauce
    1/2 c  Whipping cream
    1/2 c  Toasted slivered almonds
 
  1.  Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed
  paper. Mix flour and baking powder; reserve.
  
  2.  Beat eggs and sugar in large bowl on high speed about 3 minutes or
  until thick and lemony. Beat in milk and vanilla on low speed. Beat in
  flour mixture; stir in butter carefully. Pour into pan.
  
  3.  Bake about 25 minutes or until wooden pick inserted comes out clean.
  Cool 10 minutes; remove from pan and cool completely. Prepare Sherry
  Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake
  into serving pieces; split each piece in half horizon- tally. Place bottom
  half on serving plate; top with 3 tablespoons custard sauce. Cover with
  other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped
  cream and almonds.
  
  ======================================================================
                          Sherry Custard Sauce
  
  2   eggs                                2   egg yolks 1/3 cup sugar dash of
  salt 2 1/2 c milk 2 T sherry
  
  Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk
  gradually. Cook over medium-low heat,stirring constantly, just to boiling.
  Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover
  and refrigerate at least 2 hours but no more than 24 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toll House Layercake
 Categories: Cakes, Chocolate
   Servings:  1
 
MMMMM-------------------------------CAKE------------------------------------
      1 c  Butter, softened
      1 c  Brown sugar, firmly packed
    2/3 c  Sugar
      2 ts Vanilla
    1/2 ts Salt
      4    Eggs
      2 c  Flour, all-purpose
      1 pk Chocolate chips, "Little
           -Bits" semi-sweet,
           -divided 12oz pack

MMMMM-----------------------------FROSTING----------------------------------
    3/4 c  Butter, softened
  1 1/2 c  Sifted confectioners' sugar
      2 ts Vanilla
 
  Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line
  with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and
  salt. Add eggs, one at a time, beating well after each addition. Gradually
  add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25
  minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth.
  Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread
  3 slightly rounded tablespoons frosting on one layer. Top with second
  layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over
  hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until
  smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add
  melted chocolate and vanilla; blend until smooth. Makes 1-10" cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Traveling Gal's Chocolate Cake
 Categories: Cakes
   Servings: 12
 
  1 1/2 c  Dates; diced
      2    Eggs, beaten
    1/2 ts Salt
      1 ts Baking soda
      1 c  Water; hot
      3 ts Water; hot
      2 c  Flour
      1 ts Cocoa
      1 ts Vanilla
      1 c  Sugar
      1 c  Butter or margarine
      1 c  Chocolate chips; 6 oz
    1/2 c  Nuts; chopped
 
  Preheat oven to 350 degrees. Place dates in small bowl. Sprinkle with
  baking soda; add hot water. Let stand 5 to 10 minutes to plump dates. In
  large mixing bowl, cream sugar and butter or margarine together. Add eggs.
  Beat well again. Sift flour, salt and cocoa together. Add dry ingredients
  to sugar-butter mixture in small amounts, alternating with date mixture.
  Add vanilla and mix well. Fold in 1/2 cup of chocolate chips. Pour into
  greased and floured 9 x 13 x 2" baking pan. Sprinkle remaining chocolate
  chips and chopped nuts over top. Bake 40 to 45 minutes or until toothpick
  inserted in center comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Triple Chocolate Cake
 Categories: Cakes, Desserts
   Servings: 16
 
MMMMM-------------------------------CAKE------------------------------------
  2 1/2 c  Cake flour
      1 ts Baking soda
      1 c  Butter
      3    Eggs
  1 1/3 c  Water
    1/3 c  Unsweetened cocoa
    1/2 ts Salt
      2 c  Sugar
      1 ts Vanilla

MMMMM-----------------------------FILLING----------------------------------
      1    10/12 oz jar apricot preserv

MMMMM----------------------CHOCOLATE BUTTER CREAM---------------------------
    1/4 c  Butter, softened
    1/4 c  Sifted cocoa
    1/2 ts Vanilla
      1 c  Sifted powdered sugar
    1/4 c  Milk

MMMMM------------------------------GLAZE-----------------------------------
      1 c  Sugar
    1/4 c  Heavy cream
    1/2 c  Unsweetened cocoa
    1/4 c  Water
 
      Preheat oven to 350 degrees.  Grease and flour two 9" round cake pans.
      To prepare the cake, in a medium bowl, combine the flour, cocoa, baking
  soda and salt.  In a large bowl, with electric mixer on medium, beat butter
  and sugar until light and fluffy, about 10 minutes.  Add eggs, one at a
  time, beating well after each addition.  Add vanilla.  With mixer on low,
  alternately beat in flour mixture and water.  Pour batter into pans.  Bake
  for 30 - 35 minutes until toothpick inserted in center comes out clean.
  Cool in pans for 10 minutes.  Remove from pans: cool on rack.
  
      Using a sharp knife, split each layer in half horizontally.  Spread 3
  layers with the preserves.
  
      To prepare the butter cream filling, beat butter until light and fluffy
  Alternately beat in sugar, cocoa and milk.  Add vanilla.  Spread 1/3 of the
  butter cream over each layer with apricot preserves.  Stack layers, ending
  with the plain layer.
  
      To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
  cream and water.  Cook over low heat, stirring, until smooth.  Bring to a
  boil: Boil for 1 minute.  Cool slightly.
  
      Place cake on rack over wax paper.  Pour glaze over the cake, spread-
  ing to evenly coat.  Chill 30 minutes or until set.  Garnish with whipped
  cream piped around the top edge and spot the chopped pistashios around the
  top of the whipped cream.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Truffier Au Chocolat a la Cafe De Paris
 Categories: Cakes
   Servings: 16
 
      1    9 Inch Chocolate Layer Cake
      2 lb Semi-Sweet Chocolate
      8 oz White Fondant
      2 c  Whipping Cream
 
  With a serrated knife or thread, cut cake into two layers and place one
  layer in a 9 inch springform pan. In a double boiler, over hot water, melt
  chocolate and fondant. Or, use a microwave oven to melt the ingredients,
  allowing 12 minutes for chocolate, 20 seconds for fondant - medium power.
  Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
  Beat the remaining chilled cream until it forms soft peaks; set aside. In a
  large bowl, combine warm cram with fondant and melted chocolate. Stir until
  ingredients are evenly blended and the temperature is reduced to lukewarm.
  Beat the soft chocolate mixture and gradually incorporate the whipped
  cream. Spoon one-half of the creamy chocolate mixture over cake. Top with
  second layer of cake. Complete by spreading the second half of the
  chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve
  chilled with whipped cream and chocolate curls. Serves 16. From The
  Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de
  Paris, 66 St. Louis in Quebec City.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tunnel of Fudge
 Categories: Cakes
   Servings: 12
 
  1 1/2 c  Butter
      6    Eggs
  1 1/2 c  Sifted Flour
 12 1/2 oz Double Dutch Frosting Mix
      2 c  Walnuts Or Pecans
 
  In large bowl, cream butter.  Add eggs, one at a time, beating well after
  each addition.  Gradually add sugar; beat at high speed until light and
  fluffy.  By nad, stir in flour, dry frosting mix, and wlanuts until well
  blended.  Bake in greased and floured 12 cup bundt pan at 350F for 60 to
  65 minutes.  Since the cake has the soft tunnel of fudge, ordinary doneness
  tests can not be used.  Test after 60 minutes by observing a dry, shiny
  brownie-type crust.  Cool 30 minutes; remove from pan to wire rack or
  serving plate.  Cake will have a moist center called the Tunnel of Fudge.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tunnel of Fudge Cake
 Categories: Cakes, Chocolate
   Servings:  6
 
  3 1/2    Sticks butter or margarine,
           -softened (14 oz)
  1 3/4 c  Sugar
      6    Eggs
  2 3/4 c  Powdered sugar
  2 1/4 c  Flour
      1 c  Unsweetened cocoa powder
      2 c  Chopped walnuts (8 oz.) **
  1 1/2 tb (to 2 Tbsp.) milk
 
  "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
  boxed frosting mix, won the Pillsbury BAKE-OFF Contest.  Although the
  frosting mix was discontinued, Pillsbury continued to receive so many
  requests for the cake that the company developed a scratch recipe to
  simulate the original.  Here it is:"
  
  1.  Preheat oven to 350 degrees.  Grease a 12-cup bundt pan or 10" angel
  food tube pan.  Dust with flour; tap out excess. 2. In a large bowl, beat
  together butter and sugar with an electric mixer on medium speed until
  light and fluffly, 1 to 2 minutes.  Add eggs, one at a time, beating well
  after each addition.  Gradually add 2 cups powdered sugar, beating until
  well blended.  By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until
  well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58
  to 62 minutes.  Since this cake has a soft tunnel of fudge, ordinary
  doneness test cannot be used.  Accurate oven temperature and baking time
  are critical.  Let cake cool upright in pan on a rack for 1 hour; then
  invert onto serving plate and let cool completely. 4. To make glaze, in a
  small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup
  cocoa, and milk.  Mix until well blended. Spoon glaze over top of cool
  cake, allowing some to run down sides. Store cake tightly covered.
  
  ** Nuts are essential for the success of this recipe.
  
  From:  "365 Great Chocolate Desserts" cookbook Serves: 14 to 16
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tunnel of Fudge Cake
 Categories: Cyberealm, Cakes
   Servings: 16
 
  1 3/4 c  Sugar
  1 3/4 c  Margarine or butter, soft
      6    Eggs
      2 c  Powdered sugar
  2 1/4 c  Flour
      2 c  Walnuts, chopped
    3/4 c  Unsweetened cocoa
           GLAZE:
    3/4 c  Powdered sugar
    1/4 c  Unsweetened cocoa
  1 1/2 tb Milk (or more as needed)
 
  1.  Heat oven to 350F.
  
  2.  Grease and flour bundt or 10 inch angel food cake pan.
  
  3.  In a large bowl, cream sugar and margarine (butter) until light &
    fluffy. Add eggs, one at a time, beating well after each addition.
  
  4.  Gradually add 2 cups powdered sugar; blend well. Lightly spoon
    flour into a measuring cup; level off. By hand, stir in flour &
    remaining cake ingredients until well blended. Spoon batter into
    greased and floured pan; spread evenly.
  
  5.  Bake at 350F for 58-62 minutes. Since this cake has a soft tunnel
    of fudge, an ordinary doneness test cannot be used. Accurate oven
    temperature and baking time are essential.
  
  6.  Cool upright in pan on wire rack 1 hour; invert onto serving plate.
    Cool completely.
  
  7.  In a small bowl, blend 3/4 c powdered sugar, 1/4 cup cocoa, and
    enough milk to make a drizzling glaze. Spoon over cake, allowing
    some to run the sides. Store lightly covered. Calories per 1/16 of
  recipe:  560
  
  Source:  Pillsbury Bake Off - Ella Helfrich, 1966 Pillsbury Bake Off
  Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkish Orange Cake with Fresh Tayberries or Loganberries
 Categories: Cakes
   Servings:  4
 
           Karen Mintzias
      1 lg Orange
      4 oz Almonds, ground
    1/2 c  Caster sugar
      1 ts Baking powder
      3 dr Almond extract
      3 lg Eggs
      2 oz Pine kernals

MMMMM-----------------------------TO SERVE----------------------------------
      1 lb Tayberries or loganberries
           Icing sugar
      2    Oranges
 
  Put one whole orange in a small saucepan, cover with water and simmer for 2
  hours.  Pour away the water and leave to cool.
  
  Preheat the oven to 180 C/350 F/Gas 4.
  
  Grease a 23 cm/9in shallow cake tin and line with greaseproof (waxed)
  paper.
  
  Chop the cooked orange roughly, discard the pips and liquidize, including
  the skin.
  
  Mix together the ground almonds, sugar, baking powder and almond extract in
  a bowl.  Beat the eggs with a fork, beat in the liquidized orange, then
  pour into the bowl containing the other ingredients and mix well.  Pour
  this mixture into the prepared tin and sprinkle the top with pine kernals.
  Bake in the middle of the oven for 35 minutes, or until a skewer comes out
  clean.  Leave to cool slightly, then turn out on to a wire rack.
  
  Just before serving, peel off the paper and sprinkle the top of the cake
  with a little icing sugar.  Serve in wedges with slices of orange and fresh
  tayberries or loganberries.
  
  Source: A Basket of Berries, by Val Archer Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turn-Of-The-Century Molasses Cake
 Categories: Cakes
   Servings: 10
 
      2 c  Unsulfured molasses
      1 ts Baking soda
    1/2 c  Unsalted butter or margarine
           - room temperature
    1/2 c  Sugar
      2 lg Eggs
      3 c  Cake flour, sifted
    1/8 ts Salt
      1 c  Milk
      1 tb Confectioners' sugar
           - for garnish
           Sweetened whipped cream
           -=OR=- Vanilla Ice Cream,
           - (for serving)
 
  PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity
  bundt pan. Lightly dust with flour, tapping pan over sink to remove excess
  flour. Combine molasses and baking soda; set aside. Use mixer to cream
  butter and sugar. Add eggs, 1 at a time, beating well after each addition.
  Add reserved molasses mixture. Mix until combined. Combine flour and salt.
  Add alternately with milk until combined and smooth. Transfer to prepared
  pan. Bake until toothpick inserted into center comes out clean, about 50
  minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan
  and remove cake. Let rest at least 45 minutes before serving. Serve warm.
  Can be made a day ahead and kept at room temperature, well-covered, or
  frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in
  wrapping first, if frozen), wrapped in foil in 350F oven until warmed
  through, about 15 minutes (or alternately, in microwave oven on medium
  power until just warmed through, not hot). Sift confectioners' sugar over
  cake.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two of Texas Cake
 Categories: Cakes, Snacks
   Servings:  6
 
      2 c  All purpose flour
      2 c  Sugar
      2    Eggs
      2 ts Vanilla
      2 ts Baking soda
      1 cn Crushed pineapple
    1/2 c  Walnuts chopped
           FROSTING:
      1 pk (8-oz) cream cheese
  1 1/2    Stick butter
      1 c  Sugar
      1 ts Vanilla
 
  CAKE:
  
  For cake, mix flour, sugar, eggs, vanilla, baking soda, pineapple and nuts.
  Pour into prepared 9 x 13 inch cake pan. Bake at 350 degrees for 1 hour.
  For frosting, with electric mixer thoroughly combine cream cheese, butter,
  sugar and vanilla. Set in refrigerator. Frosting will become white.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Unleavened Seed Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Butter
      2 c  Sugar
      4    Eggs
    1/2 c  Milk
           OR   2  Tbsp sweetened
           -condensed milk diluted
           With 6 Tbsp water
    1/2 ts Salt
    1/2 c  Chopped nuts
      1 ts Vanilla
           OR 1  tsp almond flavoring
    1/8 ts Mace
      1 ts Caraway seed
    1/2 c  Chopped candied orange peel
      3 c  Flour
 
  Cream butter and sugar, add well beaten egg yolks and milk.  Add flavoring
  and mace.  Sift flour, measure, and sift with salt. Add caraway seed,
  candied orange peel, and nuts to first mixture. Beat thoroughly. Fold in
  stiffly beaten egg whites.  Pour into well-oiled loaf pan. Bake in slow
  oven (350 F) about 1 hour. Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Upside-Down Chocolate Cupcakes
 Categories: Cakes, Chocolate
   Servings: 12
 
    1/4 c  Butter or margarine, melted
    1/2 c  Brown sugar, firmly packed
      1 tb Water
     36    To 48 walnut halves
      1 c  Cake flour, sifted
    1/3 c  Cocoa
    1/2 ts Baking soda
    1/4 ts Salt
    1/4 c  Butter or margarine
    3/4 c  Sugar
      1    Egg
    1/2 ts Vanilla
    1/2 c  Water
    1/3 c  Sweetened condensed milk
    1/2 c  Semisweet chocolate chips
      1 tb Butter
 
  Makes 12 cupcakes
  
  Preheat oven to 350 degrees F.  Well grease 12 muffin pan cups.
  
  In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1
  Tbsp water.  Simmer 1 minute.  Place 3 or 4 walnut halves in each of the
  prepared muffin pan cups.  Spoon cooked mixture over walnuts.
  
  Sift flour, cocoa, soda, and salt together; set aside.  Cream 1/4 cup
  butter.  Graduallly add sugar and continue creaming until light and fluffy.
  Beat in egg and vanilla.  Blend in dry ingredients alternately with the 1/2
  cup water, beginning and ending with dry ingredients.
  
  Fill muffin pan cups 1/2 full with batter.  Bake for 20 to 25 minutes,
  until surface springs back when gently touched with fingertip.  Remove from
  muffin pan.  Let cool inverted on wire racks.
  
  In small saucepan, combine milk and chocolate.  Cook over very low flame,
  stirring constantly, until smooth and thickened, about 10 minutes. Stir in
  1 Tbsp butter; keep warm.  Spread on sides of cupcakes.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Upside-Down Cake
 Categories: Cakes, 1941
   Servings:  6
 
    1/3 c  Brown sugar, and a layer of
           -slices of well-drained
           -pineapple
           One Egg Cake Batter
 
  Prepare one-egg cake batter.  Cover the bottom of shallow cake pan with
  waxed paper.  Cover with 2 tablespoons melted butter, pineapple or other
  cooked fruit.  Cover with cake batter.  Bake in moderate oven (375 F) 30
  minutes.  Serve with whipped cream. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Upside-Down Cake
 Categories: Cakes
   Servings:  6
 
      2    Eggs
           Gradually beat in
    2/3 c  Sugar
           Beat in all at once
      6 tb Juice from fruit
      1 ts Flavoring
           Sift together and beat in
           -all at once
      1 c  Sifted Gold Medal flour
    1/3 ts Baking powder
    1/4 ts Salt
 
  From:     Betty Crocker Picture Cook Book, 1950 This was another one that I
  would beg my grandmother to make for me.
  
  The pineapple would flavor the cake ... and the brown sugar would be a
  caramelized meld with the pineapple and cherries.  Makes my mouth water
  just thinking of it.  And it's quick and easy, too!
  
  First, prepare the pan: Melt 1/3 cup butter in heavy 10" skillet or baking
  dish.  Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained,
  cooked fruit in attractive pattern on the butter-sugar coating.
  
  Make the cake batter and pour it over fruit.  Bake until wooden pick thrust
  into center of cake comes out clean.  Immediately turn upside-down on
  serving plate.  Do not remove pan for a few minutes.  Brown sugar mixture
  will run down over cake instead of clinging to pan. Serve warm with plain
  or whipped cream.
  
  Note:  I recommend pineapple slices, with maraschino cherries studded in
  between for fruit. -Perry-
  
  Cake batter: Beat until thick and lemon colored (5 min)
  
  TEMPERATURE:   350 degrees F. (mod. oven) TIME: Bake 45 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegan Chocolate Sponge Cake
 Categories: Cakes, Desserts, Vegetarian
   Servings:  8
 
           Karen Mintzias
      2 c  Self-rising flour
           -(pref. 85% whole-wheat)
    1/4 c  Cocoa powder
      3 ts Baking powder
  1 1/3 c  Vanilla sugar
           -OR- Superfine sugar
      9 tb Sunflower oil
  1 1/2 c  Water
           Vegan margarine
           -for greasing

MMMMM---------------------------TO DECORATE--------------------------------
      1    Qty. Chocolate Fudge Icing
           -OR- Chocolate Buttercream
           Dark chocolate
           -coarsely grated
           Confectioners' sugar

MMMMM--------------------VEGAN LEMON CAKE VARIATION-------------------------
    1/2 c  -additional flour
      2 tb -Lemon juice
      1    -Lemon, rind grated
 
  Preheat the oven to 325 F.  Grease two 8- to 8-1/2-inch shallow cake pans
  and line the base of each with a circle of greased wax paper.
  
  Sift the flour, cocoa powder and baking powder into a bowl.  Add the sugar,
  oil and water.  Mix well to a batter-like consistency.  Pour the mixture
  into the prepared pans and bake for about 40 minutes, until the cakes
  spring back to a light touch in the center.
  
  Turn the cakes out onto a wire rack and strip off the wax paper.  Allow to
  cool completely.
  
  Sandwich the cake together with half the fudge icing or chocolate
  buttercream and coat the top with the rest.  Sprinkle on a little grated
  chocolate and confectioners' sugar.
  
  Variation: VEGAN LEMON CAKE:
  
  Use the additional amount of flour and omit the cocoa powder.  Replace 2
  tb. of the water with lemon juice and add the grated lemon rind.  Sandwich
  the cakes together and coat the top with lemon buttercream or fudge icing
  and decorate the cake with yellow sugar decorations and leaves cut from
  angelica.
  
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegan Fruit Cake
 Categories: Cakes, Entertain, Vegetarian
   Servings:  8
 
           Karen Mintzias
  2 1/2 c  100% whole wheat flour
      1 ts Mixed spice
    1/4 lb Vegan margarine; PLUS:
      4 tb Vegan margarine
      1 c  Real Barbados sugar
  1 1/2 c  Mixed dried fruit
    1/4 c  Mixed candied peel
    1/4 c  Glac cherries
           -rinsed and halved
      1    Orange; rind grated
      2 tb Ground almonds
    1/4 c  Blanched almonds; chopped
    1/2 c  Soy milk or water
      2 tb Vinegar
    3/4 ts Baking soda
           Extra vegan margarine
           -for greasing
 
  Preheat the oven to 300 F.  Grease an 8-inch layer cake pan and line with a
  double layer of greased wax paper
  
  Sift the flour with the mixed spice into a mixing bowl.  Rub the margarine
  into the flour with your fingertips until the mixture looks like fine
  breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries,
  orange rind, ground and blanched almonds.
  
  Warm half the soy milk or water in a small saucepan and add the vinegar.
  Dissolve the baking soda in the rest of the soy milk or water, then combine
  the two mixtures.
  
  Stir this mixture into the dry ingredients, stirring well so that
  everything is combined.  Spoon the mixture into the prepared pan.  Bake for
  2 to 2-1/2 hours, or until a skewer inserted into the center of the cake
  comes out clean.
  
  Leave the cake in the pan to cool, then remove and strip off the wax paper.
  Transfer to a wire rack and allow the cake to cool completely.
  
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvety Apricot Cake
 Categories: Cakes, Osg
   Servings:  1
 
  2 3/4 c  Cake flour
    1/4 ts Salt
      2 ts Baking powder
    1/2 ts Salt
    3/4 c  Shortening
  1 3/4 c  Sugar
      3 ea Eggs
    1/2 c  Apricot juice
    1/2 c  Water
    1/3 c  Apricot pulp
      1 ts Vanilla
 
  Stew apricots as for table use, drain and put fruit through sieve. Cream
  shortening, add sugar gradually, beating thoroughly. Add yolks one at a
  time, beating well. Combine water, juice and pulp, add alternately with dry
  ingredients which have been sifted together. Fold in stiffly beatn whites.
  Bake either in loaf at 350 F. or layers at 375 F. Frost with boiled icing.
  Source: Mrs. F. J. Dexter, Parma Grange, Cuyahoga County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vermont Sponge Cake
 Categories: Cakes
   Servings:  1
 
      3    Eggs, separated
    3/4 c  Cold Water
  1 1/4 c  Sugar
      1 ts Vanilla
  1 3/4 c  Flour
    1/4 ts Salt
      2 ts Baking Powder
    1/2 ts Cream of Tartar
 
  Beat the egg yokes and cold water until light. Add sugar and vanilla, beat
  for 7 minutes. Mix flour, salt, and baking powder. Add to the first
  mixture. Beat egg whites and cream of tartar until stiff peaks form. Fold
  into batter. Pour in a 9-inch tube angel food pan or bundt pan. Bake in a
  preheated 325F oven for 50 minutes.
  
  Source: "The Yankee Kitchen" 02-16-93 (#5) [Alberta]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Victory Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
      2 c  Flour, Unbleached, Sifted
    1/2 c  Cocoa, Baking
  2 1/4 ts Baking Soda
    3/4 ts Salt
    3/4 c  Shortening, Vegetable
    1/3 c  Sugar
  1 1/2 c  Corn Syrup, Dark
      3 lg Eggs, Separated
  1 1/2 ts Vanilla Extract
      1 c  Coffee, Cooled
 
  Sift together the flour, cocoa, baking soda and salt; set aside. Cream the
  shortening and sugar in a mixing bowl until light and fluffy, using an
  electric mixer at medium speed.  Blend in the corn syrup and egg yolks.
  Beat in vanilla.  Add dry ingredients alternately with coffee to creamed
  mixture, beating well after each addition. Beat egg whites in another bowl
  until stiff peaks form.  Fold egg whites into cake batter. Pour batter into
  a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350F oven 45
  minutes or until cake tests done. Cool in pan on rack. NOTE: This cake
  recipe dates from WW II and as you can see, sugar was very precious and in
  short supply.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Viennese Dreamcake
 Categories: Cakes, Chocolate, Desserts
   Servings:  6
 
      3 c  All purpose flour
      1 tb Baking powder
  1 1/2 ts Sugar
    1/2 ts Salt
    2/3 c  Vegetable shortening
      6    Egg yolks
      1 ts Vanilla
           Rich Fudge Frosting
    1/2 c  Butter or margarine (1
           -stick)
    1/2 c  Cocoa powder (not a mix)
    1/4 c  Water
     10 oz Confectioner's sugar, sifted
      1 ds Salt
      2 tb Brandy
 
  Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening,
  egg yolks and vanilla in large bowl of electric mixer at high speed, 3
  minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture
  alternately with milk, beating after each addition, just until gatter is
  smooth. Pour batter into two greased and floured 9 inch layer cake pans,
  dividing evenly.
  
  Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring
  back when lightly pressed withfingertip. Cool layers in pans on wire racks;
  10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool
  completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish
  with ROYAL FROSTING  and CAKE LACE.
  
  FICH FUDGE FROSTING:
  
  Melt butter or margarine with cocoa in a large saucepan over low heat
  stirring often, until misture is smooth; remove fom heat. Beat in
  confectioner's sugar, salt and brandy until smooth with electric mixer at
  high speed. TIP: If mixture becomes too thick while frosting cake, add a
  few drops hot water and beat.
  
  FROM: Family Circle - Best Ever Baking - Nov. 1984
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wacky Cake
 Categories: Cakes, Kids
   Servings: 16
 
           Karen Mintzias
  1 1/2 c  Flour
      1 c  Sugar
      3 tb Cocoa
      1 ts Baking soda
    1/2 ts Salt
      1 tb Vinegar
      1 ts Vanilla extract
      6 tb Salad oil
      1 c  Water
      3 tb Powdered sugar
 
  Preheat the oven to 350 degrees.
  
  In a baking pan, sift the flour, sugar, cocoa, baking soda and salt.  Make
  three holes in the mixture (you can press in a soup ladle and remove). Pour
  the vinegar in one hole, the vanilla in another and the salad oil in the
  third.  Now pour the water over the entire mixture and mix with a fork just
  until all the lumps are out.
  
  Bake for 25 to 30 minutes.
  
  To decorate:  Hold a paper doily over the cake and sift the powdered sugar
  on it.  The sugar that goes through the holes will form a pretty pattern on
  the cake.
  
  Source: The Penny Whistle Party Planner - by Meredith Brokaw & Annie Gilbar
  ISBN: 1-55584-090-6 (paperback) Typos provided by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wacky Cake
 Categories: Cakes
   Servings:  4
 
  1 1/2 c  Unbleached All-Purpose Flour
      3 tb Cocoa
    1/2 ts Salt
      1 ts Vinegar
      1 c  Cold Water
      1 c  Sugar
      1 ts Baking Soda
      1 ts Vanilla
      5 tb Vegetable Oil
 
  Mix flour, sugar, cocoa, soda and salt.  Make three wells in the flour
  mixture.  In one put vanilla; in another the vinegar, and in the third the
  oil.  Pour 1 c cold water over all and stir.  No need to beat.  Pour into 8
  x 8-inch pan.  Bake at 350 degrees F oven until it springs back.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Waldorf Astoria Red Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Shortening
  1 1/2 c  Sugar
    1/4 c  Red food coloring
      2 tb (Heaping) Cocoa
      1 c  Buttermilk
  2 1/4 c  Cake flour
      1 ts Vanilla
      1 ts Salt
      1 ts Baking soda
      1 ts Vinegar
      2    Eggs
           Frosting:
      3 tb Flour
      1 c  Milk
      1 c  Sugar
      1 ts Vanilla
      1 c  Butter, Must be Butter
 
  Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa.
  Add to creamed mixture. Add buttermilk alternating with flour and salt. Add
  vanilla. Add soda to vinegar (foams!!!), Blend in.. Pour into 3 or 4
  greased and floured 8" cake pans. Bake at 350 24-30 minutes. Split layers
  fill and frost with the following frosting.
  
  FROSTING Add milk to flour slowly, avoid lumps. Cook flour and milk 'til
  very thick, stirring constantly. COOL!! Cream sugar, butter and vanilla
  'til fluffy. Add to cooked mixture. Beat, high speed, 'til very fluffy.
  Looks and tastes like whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Waldorf Red Velvet Cake and Frosting
 Categories: Cakes
   Servings: 12
 
MMMMM-------------------------------CAKE------------------------------------
    1/2 c  Shortening
      2    Eggs
      1 ts Vanilla
      1 ts Salt
  2 1/2 c  Flour, All-Purpose, Sifted *
      1 ts Baking Soda
  1 1/2 c  Sugar
    1/4 c  Food Coloring, Red
      2 tb Cocoa
      1 c  Buttermilk
      1 tb Vinegar

MMMMM-----------------------------FROSTING----------------------------------
      1 c  Milk
      5 ts Flour, All-Purpose
      1 c  Butter
      1 c  Sugar, Powdered, Sifted
      1 ts Vanilla
 
  * Flour should be sifted 2 to 3 times.
  ~-------------------------------------------------------------------------
  CAKE:  Cream shortening and sugar till fluffy.  Add eggs and beat 1 minute.
  Add salt, beat.  Add vanilla and coloring to buttermilk. Alternate adding
  flour and milk mixtures to batter. Combine soda and vinegar in cup and add
  to cake batter.  Bake in (2) 9" cake pans at 350F for 25 to 30 minutes.
  Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in
  fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk
  mixture a little at a time (make ahead of cake so that it has plenty of
  time to cool). Beat well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Cake
 Categories: Cakes
   Servings:  1
 
     10    Eggs, separated
  1 2/3 c  Powdered sugar
    1/2 c  Matzo cake flour
      1 ts Vanilla
    1/2 ts Salt
      1 ts Orange peel; grated (option
           -l)
  1 1/2 c  Walnuts; chopped
 
  Beat egg whites until stiff peaks form; set aside. Beat egg yolks and
  powdered sugar. Sift flour; add to egg yolk mixture. Add vanilla, salt and
  orange peel, if desired. Stir in walnuts. Fold in egg whites. Spoon into
  10" tube pan. Bake @ 350 degrees for 50 minutes. Invert and cool before
  removing from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Pound Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Shortening
      1 c  Milk
      1 c  Butter
    1/4 ts Salt
      3 c  Sugar
    1/4 ts Baking Powder
      5    Eggs
      2 ts Vanilla
      3 c  Flour
      1 c  Chopped walnuts (fine)
 
  Cream butter and Shortening thoroughly; add sugar, 1/2 cup at a time. Beat
  until light.  Add eggs, one at a time, beating after each addition.  Add 2
  cups flour alternately with milk containing flavoring.  Add the last 1 cup
  flour containing salt and baking powder.  Stir in 1 cup finely chopped
  walnuts. The batter will be thick and fluffy.  Spoon into tube pan, which
  has been lightly greased and floured.  Place the cake in cold oven on
  middle shelf. Turn oven to 350 degrees.  Don't open door for 1 1/4 hours.
  Allow cake to cool in pan on wire rack.
  
  From: Jon Judd {Cooking Echo}
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Spice Cake with Lemon Curd
 Categories: Cakes
   Servings:  8
 
      2 c  All-purpose flour
  1 1/4 ts Baking soda
      1 ts Ground ginger
      1 ts Ground "cinnamon"
    1/2 ts Pepper
    1/2 ts Salt
      1    Egg
    1/2 c  Sugar
    1/2 c  Butter, melted and cooled
      1 tb Grated lemon peel
    3/4 c  Hot water
    1/3 c  Unsulfured molasses
    1/3 c  Honey
      1 c  Chopped walnuts
           Purchased Lemon curd
 
  Servings:  8
  
  Preheat oven to 350F. Butter 8-inch square baking dish.  Sift first 6
  ingredients together.  Whisk egg and sugar in large bowl to blend. Whisk in
  butter and lemon peel.  Combine hot water, molasses and honey in large cup.
  
  Add to butter mixture alternately with dry ingredients,beginning and ending
  with dry ingredients.  Mix in walnuts.  Transfer to prepared dish.  Bake
  until springy to touch, about 50 minutes. Cool cake slightly on rack.
  
  Cut cake into squares.  Serve warm or at room temperature, spooning lemon
  curd over each piece.
  
  Source: Bon Appetit, Too Busy To Cook posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walter's Famous Coconut Cream Cake
 Categories: Cakes
   Servings: 12
 
    1/2 c  Butter
      1 c  Sugar
      3    Egg
    1/2 c  Milk
      2 c  Cake flour
      2 ts Baking powder
      1 ts Vanilla
 
  Servings: 12
  
  Cream the butter and sugar well, and add the beaten eggs.  Next add the
  milk gradually.  Sift the flour before measuring, then sift again with the
  baking powder.  Grease and flour two 9" layer cake pans and line with
  kitchen parchment.  Pour the batter into the pans and bake about 15 minutes
  in a 350 F. oven. Icing:  Cook sugar and water to the thread stage, then
  beat the egg whites until very light.  Pour sugar over the egg whites
  slowly and beat until creamy.  Add vanilla if desired.  Spread over the
  cake.  Sprinkle shredded coconut thickly between the layers and over the
  top and sides.
  
  Baker's Coconut Kitchen Calendar; late 1920s From *Cakes Men Like* by
  Benjamin Darling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Washington Pie
 Categories: Cakes, 1941
   Servings:  6
 
           Text Only
 
  Prepare one-egg cake batter.  Pour into 2 well-oiled layer cake pans. Bake
  in moderate oven (375 F) about 20 minutes.  Put layers together with cream
  filling.  Sprinkle top with powdered sugar. Serve with whipped cream. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watergate Cake
 Categories: Cakes
   Servings:  6
 
      1 pk White Cake Mix
    3/4 c  Vegetable Oil
      3 lg Eggs
      1 c  7-Up Or Club Soda
      3 oz Pistachio Instant Pudding (1
           -Package)
      1 c  Chopped Nuts (Pecans Are The
           -Best)
    1/2 c  Coconut
 
  This cake recipe came out when Nixon was caught in the Watergate Scandal in
  1976
  
  Combine the ingredients in the order given, blending well after each
  addition.  Pour into a 13 X 9-inch pan and bake in a preheated 350 degree
  F. oven for 35 to 45 minutes, or until the cake tests done.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watergate Cake
 Categories: Cakes
   Servings:  1
 
      1    Box (2 layer size) white or
           - Yellow cake mix
      1    Small pkg instant pistachio
           - Pudding mix
      4    Eggs
      1 c  7-up soda
      1 c  Oil
      1 ts Vanilla or almond extract
 
  Blend ingredients in large mixer bowl; beat 4 minutes at medium speed. Bake
  in greased and floured Bundt pan or tube @ 350 degrees 50 to 55 minutes,
  until cake springs back when lightly pressed and begins to pull away from
  sides of pan. Do not under bake. Cool in pan 15 minutes; remove and cool on
  rack.  Frost with Pistachio-Cream Cheese Frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Cake
 Categories: Cakes
   Servings:  6
 
    1/2 c  Butter
      1 c  Sugar
    1/2 c  Sweet milk
      3    Egg whites
      2 c  Flour, sifted
  3 1/2 ts Baking powder
           Lemon juice to taste
      4    Dr red food coloring
    1/2 c  Raisins
 
  Take a little more than 1/2 of the mixture and to it add 1 teaspoon liquid
  cochineal (modern: few drops of red food color) and 1/2 cup raisins. Put
  the red part in the centre and bake.  Cover with a frosting colored green
  with spinach (suggest:  green food color).
  
  Source:  Blue Ribbon Cook Book, 1905 Winnipeg Manitoba Shared by Elizabeth
  Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wedding Cake
 Categories: Cakes
   Servings:  1
 
      4 c  Yellow sugar
      2 c  Butter
     10    Eggs
      2 c  Sour cream
      1 ts (large)soda
    1/2 c  Baking syrup
      2 c  Chopped dates
      1 lb Mixed peel
    1/2 lb Almonds
    1/2 lb Walnuts
      3 lb Raisins
      3 lb Currants
      7 c  Flour
 
  Directions: Also include Vanilla and Lemon Extract, cloves, cinnamon, mace
  and 1 1/2 nutmegs. Use some of the flour to flour raisins, currants, dates,
  peel and nut meats.Put this together in order written down. Bake in a slow
  oven 3 or 4 hours. This makes a 4 story cake. This is transcribed from my
  grandmother's handwritten recipe book, used by her during the first quarter
  of this century.
  
       Liz Parkinson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Welsh Cakes
 Categories: Cakes
   Servings: 18
 
      2 c  Flour
    2/3 c  Sugar
    1/2 ts Salt
      1 tb Baking powder
    1/2 c  Cold butter or marg
    1/2 c  Currants
      2    Eggs beaten
      1 ts Vanilla
 
  Preheat griddle or electric fry pan to 325F.  Sift the first 4 ingredients
  into a bowl.  Cut in the butter until it is like coarse meal.  Stir in the
  currants, eggs, and vanilla.  Work dough together into a ball.  Roll out on
  a floured board to 1/4 inch thick.  Cut into 2 inch circles.  Place on the
  ungreased preheated griddle and cook 4-5 minutes on each side until golden
  brown.  Serve warm with butter and preserves.  Makes about 18-20
  
  Can be made ahead and frozen until needed.  Makes a nice change served with
  a veggie plate as an appetizer.
  
  Origin:  My Aunt, Virginia Barrett Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West Haven Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
      8 oz Dates, Pitted, Chopped
      1 ts Baking Soda
      1 c  Boiling Water
  1 3/4 c  Flour, Unbleached, Sifted
      2 tb Cocoa, Baking
    1/2 ts Salt
      1 c  Shortening, Vegetable
      1 c  Sugar
      2 lg Eggs
      6 oz Semi-Sweet Chocolate Chips
    1/2 c  Walnuts, Chopped
 
  Combine dates, baking soda, and boiling water in a small bowl.  Cool to
  room terperature.  Sift together the flour, cocoa, and salt; set aside.
  Cream the shortening and sugar together in a mixing bowl until light and
  fluffy, using an electric mixer at medium speed.  Add eggs, one at a time,
  beating well after each addition.  Blend in date mixture. Then stir in dry
  ingredients.  Pour into a greased 13 x 9 x 2-inch baking pan. Bake in
  preheated 350F. oven for 35 minutes or until cake tests done. Cool in pan
  on rack.  Cut into squares and serve with a scoop of vanilla ice cream on
  top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West Haven Cake
 Categories: Cakes
   Servings:  1
 
    3/4 lb Dates; cut in half
      1 c  Hot water
      1 ts Soda
      1 c  Sugar
    1/2 c  Shortening
    1/4 ts Salt
      2    Eggs; beaten
      1 ts Vanilla
  1 3/4 c  Flour
      1 ts Cocoa
    1/2 c  Pecans; whole
      1    Chocolate chips; small pack
           -ge
 
  Over dates, pour hot water with soda. Let cool. Cream sugar and shortening.
  Add dates and salt. Add eggs, vanilla and flour sifted with cocoa. Pour in
  9 x 13" pan. Sprinkle pecans and chocolate chips over dough in pan. Bake 40
  minutes in moderate (350 degree) oven. Serve with whipped cream or ice
  cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Frosting with Raspberry Sauce (For Decadence
 Categories: Cakes, Chocolate
   Servings:  6
 
MMMMM--------------------FOR WHIPPED CREAM FROSTING-------------------------
      1 pt Heavy whipping cream
      6 tb Powdered sugar
      2 ts Vanilla, or liqueur

MMMMM-----------------------FOR RASPBERRY SAUCE----------------------------
     10 oz Frozen raspberries in syrup
      1 tb Cornstarch
 
  DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or
  liqueur. Spread over top of one layer cake. Serve with raspberry or fudge
  sauce.
  
  Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch.
  Chill and serve over (or along side) cake with whipped cream.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream (The Art of Fine Baking, Paula Peck, 1961)
 Categories: Cakes
   Servings:  6
 
      1 c  Heavy cream
      2 tb Fine granulated sugar (opt)
      1 ts Vanilla
 
  Cream for whipping should be at least 1 day old.  It can be kept in the
  refrigerator in a sealed container for more than a week.  Before being
  whipped it should be very cold.  In hot weather the bowl and beater should
  also be chilled.
  
  Using a well chilled bowl, or setting the bowl over ice, beat cream with an
  electric mixer or rotary egg beater.  As cream begins to thicken, beat in
  sugar and vanilla.  Continue beating until stiff.  If not to be served at
  once, place in refrigerator, where it may be kept 2-3 hours.
  
  The Yield From A Cup of Cream Can Be Increased (with a very slight
  difference in texture) by adding 1 egg white to each cup of whipped and
  flavored cream.  Beat the egg white until it holds soft peaks.  Sprinkle in
  1 1/2 tablespoon granulated sugar.  Continue beating til very stiff. Fold
  into whipped cream.
  
  To Prepare Whipped Cream A Day or Two Ahead of Time:  Soften 1/2 teaspoon
  granulated gelatin (for each cup of cream to be whipped) in a small metal
  cup containing a tablespoon of cold water.  Set cup in a pan of boiling
  water or over low heat, until gelatin dissolves and looks clear. Stirring
  is unneccessary.  Beat dissolved gelatin into the cream just as cream
  begins to thicken.
  
  Gelatin will also give whipped cream extra firmness so it can be used for
  decorating with a pastry bag.
  
  Flavoring Whipped Cream
  
  To each cup of whipped cream, 1 of the following flavorings can be added: 2
  tb sifted dark, unsweetened cocoa, 2-4 tb rum, cognac, or any liquer, 1/2 c
  nougat powder, 1 ts instant coffee powder.
  
  Fold flavorings into cream AFTER it has been whipped.
  
  From: _The Art of Fine Baking_, Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream
 Categories: Cakes
   Servings:  6
 
      1 c  Heavy cream
      2 tb Fine granulated sugar (opt)
      1 ts Vanilla
 
  Cream for whipping should be at least 1 day old.  It can be kept in the
  refrigerator in a sealed container for more than a week.  Before being
  whipped it should be very cold.  In hot weather the bowl and beater should
  also be chilled.
  
  Using a well chilled bowl, or setting the bowl over ice, beat cream with an
  electric mixer or rotary egg beater.  As cream begins to thicken, beat in
  sugar and vanilla.  Continue beating until stiff.  If not to be served at
  once, place in refrigerator, where it may be kept 2-3 hours.
  
  The Yield From A Cup of Cream Can Be Increased (with a very slight
  difference in texture) by adding 1 egg white to each cup of whipped and
  flavored cream.  Beat the egg white until it holds soft peaks.  Sprinkle in
  1 1/2 tablespoon granulated sugar.  Continue beating til very stiff. Fold
  into whipped cream.
  
  To Prepare Whipped Cream A Day or Two Ahead of Time:  Soften 1/2 teaspoon
  granulated gelatin (for each cup of cream to be whipped) in a small metal
  cup containing a tablespoon of cold water.  Set cup in a pan of boiling
  water or over low heat, until gelatin dissolves and looks clear. Stirring
  is unneccessary.  Beat dissolved gelatin into the cream just as cream
  begins to thicken.
  
  Gelatin will also give whipped cream extra firmness so it can be used for
  decorating with a pastry bag.
  
  Flavoring Whipped Cream To each cup of whipped cream, 1 of the following
  flavorings can be added: 2 tb sifted dark, unsweetened cocoa 2 4 tb rum,
  cognac, or any liquer 1/2 c nougat powder 1 ts instant coffee powder
  
  Fold flavorings into cream AFTER it has been whipped.
  
  From: _The Art of Fine Baking_, Paula Peck, copyright 1961
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Cake
 Categories: Cakes
   Servings:  1
 
      1 c  Whipping cream
      1 c  Sugar
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Cake flour
      2 ts Baking powder
    1/2 ts Salt
 
  Whip cream until firm. Add eggs, one at a time. Beat until light and
  fluffy. Add sugar, beat again. Add vanilla. Stir flour before measuring.
  Sift again with salt and baking powder. Stir in flour. Pour into 2 - 8"
  well greased pans, lined with greased waxed paper. Bake in preheated 375
  degree oven for 20 to 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Frosting with Raspberry Sauce (Decadence Cake)
 Categories: Ghirardelli, Cakes, Sauces
   Servings:  6
 
           For Whipped Cream Frosting:
      1 pt Heavy whipping cream
      6 tb Powdered sugar
      2 ts Vanilla, or liqueur
           For Raspberry Sauce:
     10 oz Frozen raspberries in syrup
      1 tb Cornstarch
 
  DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or
  liqueur. Spread over top of one layer cake. Serve with raspberry or fudge
  sauce.
  
  Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch.
  Chill and serve over (or along side) cake with whipped cream.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whiskey Cake
 Categories: Cakes, Alcohol
   Servings: 10
 
MMMMM-------------------------------CAKE------------------------------------
      1    Box Yellow Cake Mix
      1    Box Instant Vanilla Pudding
      4    Eggs
      1 c  Milk
  1 1/2 oz Whiskey
      1 c  Walnuts

MMMMM-----------------------------TOPPING----------------------------------
    1/2 c  Butter
      1 c  Sugar
    1/2 c  Whiskey
 
  Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan.
  Bake at 350 degrees for 50-60 minutes. While cake is baking make topping.
  Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of
  syrup texture. After removing cake from oven, poke holes (with a fork) in
  the top(leave cake in pan while doing this)/ Pour some of the syrup mixture
  over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and
  brush remaining syrup on sides and top of cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
    1/2 c  Shortening
      4    Egg whites
      1 ts Almond flavoring
      2 c  Cake flour
      3 ts Baking powder
    1/4 ts Salt
    1/2 c  Milk
           OR
    1/4 c  Evaporated milk diluted
           -with
    1/4 c  Water
 
  Cream sugar and shortening.  Sift flour, measure, and sift with baking
  powder and salt.  Add alternately with milk to creamed sugar and
  shortening.  Beat thoroughly.  Add flavoring. Carefully 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: White Chocolate Raspberry Cake
 Categories: Cakes
   Servings: 10
 
    1/4 lb White chocolate
      6 tb Unsalted butter
      6    Eggs
      2 tb Sugar
    1/4 c  All-purpose flour
      2 pt Raspberries
 
  PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut
  the butter into tablespoon pieces, place in the bowl of a mixer and mix
  until smooth. Slowly add the melted chocolate until incorporated. Add the
  eggs, one at a time, as each one is absorbed. Add the sugar, then the
  flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and
  smooth the top. Place in the oven and bake for 25 to 30 minutes. When the
  cake is cooked, remove from the oven and let cool before removing from the
  baking pan. To serve, cut the cake into individual portions and top with
  fresh raspberries. Accompany with whipped cream or raspberry sauce, if
  desired.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Cream Filling
 Categories: Cakes, Beef, Chocolate
   Servings:  1
 
  1 1/2 ts Unflavored Gelatin
      3 tb Cold Water
      6 oz White Choc.-flav. baking bar
  1 1/4 c  Whipping Cream
      1 ts Vanilla Extract
 
  Servings:  1
  
  * White Chocolate-flavored baking bar should be grated.
  
  Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook
  over low heat, stirring until gelatin dissolves. Add grated baking bar and
  stir constantly until chocolate melts; cool slightly.
  
  Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium
  speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.
  
  Source: Christmas with Southern Living  1989
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries
 Categories: Cakes, Chocolate, Cheese
   Servings: 10
 
      9 oz White chocolate
      3 ts Gelatin powder
      1 qt Soft whipping cream
      8 oz Sugar
      2 lb Cream cheese
      4 oz Caramel DeLites Cookies,
           -diced and crumbled
      4 oz Shortbread Cookies, diced
           -and crumbled
      4 oz Praline Royale Cookies,
           -diced and crumbled
      6 oz Sun-dried cherries
      1 oz Melted butter
 
  Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese
  and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is
  soft and creamy add melted white chocolate and gelatin. Mix for two
  minutes. Add whipped cream and sundried cherries.
  
  To assemble: Grease a 10-inch mold with butter and cover sides with the
  Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the
  cheesecake mixture over the first layer of cookies.. On top of that pour
  the Praline Royale mixture. Alternate the cheese and cookie layers.
  
  Makes 10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Fruit Cake
 Categories: Cakes, 1941
   Servings:  6
 
      1 c  Sugar
    1/2 c  Canned peach juice
      3 c  Cake flour
    1/2 ts Baking soda
      1 c  Coconut
      1 c  Finely cut candied pineapple
      1 c  Candied cherries
      1 ts Orange flavoring
      1 c  Butter
      2    Eggs, well beaten
      6    Egg whites
      2 ts Baking powder
    1/2 ts Salt
      2 c  Thinly sliced citron
      1 c  Chopped raisins
      2 c  Nuts
      1 ts Lemon flavoring
 
  Cream sugar and shortening.  Add eggs and beat thoroughly.  Sift flour,
  measure.  Use 1 cup flour for dredging fruits.  Sift remainder with baking
  powder, baking soda, and salt.  Add alternately with fruit juice to first
  mixture.  Add flavorings, fruits, coconut, and nuts. Mix thoroughly. Fold
  in stiffly beaten egg whites. Pour into well-oiled pan. Bake in slow oven
  (325 F) about 1 hour. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Texas Cake
 Categories: Cakes
   Servings:  1
 
    1/2 c  Shortening
      2 c  Sugar
      2    Egg whites
      1 ts Baking powder
      2 c  Flour
      1 ts Salt
  1 3/4 c  Buttermilk
      1 ts Vanilla
    1/2 ts Almond flavoring
 
  Cream together shortening and sugar; mix in egg whites. Sift dry
  ingredients together; mix buttermilk, vanilla and almond flavoring. Add 2
  mixtures alternately to egg white mixture. Spread in 15 x 11" jelly roll
  pan. Bake @ 350 degrees, 25 minutes. Frost with Basic Icing when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
  1 1/2 c  Sugar
      1 c  Flour, Unbleached, Sifted
    3/4 c  Whole Wheat Flour, Stirred
      2 ts Baking Soda
      1 ts Salt
      1 c  Butter Or Regular Margarine
      1 c  Water
    1/4 c  Cocoa, Baking
      2 lg Eggs, Beaten
    1/2 c  Sour Cream

MMMMM--------------------------COCOA FROSTING-------------------------------
    1/2 c  Butter Or Regular Margarine
      6 ts Milk
    1/4 c  Cocoa, Baking
      1 lb Confectioners Sugar
      1 ts Vanilla Extract
 
  Stir together sugar, flour, whole wheat flour, baking soda and salt in a
  mixing bowl.  Combine butter, water and cocoa in saucepan.  Bring mixture
  to a boil, stirring constantly.  Remove from heat.  Pour into flour
  mixture.  Mix well, using wooden spoon.  Blend in eggs and sour cream,
  mixing well.  Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in
  preheated 375F oven 30 minutes or until cake tests done. Cool in pan on
  rack.  Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour
  Cocoa Frosting over all.  Cool completely. Cut into squares. COCOA
  FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium
  heat until butter is melted and mixture is smooth. Stir in confectioners'
  sugar, that has been sifted. Continue cooking over low heat until
  confectioners' sugar is completely dissolved. Remove from heat. Stir in
  vanilla.  Frost cake immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whoopee Pies
 Categories: Chocolate, Snacks, Cakes
   Servings:  6
 
      1 c  Sugar
    1/2 c  Solid White Vegetable
           -Shortening
      2 c  Unbleached Flour
    1/2 c  Unsweetened Cocoa Powder
  1 1/2 ts Baking Soda
      1 ts Salt
      1 c  Milk
      2 ts Vanilla Extract
           FILLING:
    1/2 c  Butter, Softened (1 Stick)
  7 1/2 oz Marshmallow Creme (1 Jar)
    3/4 c  Confectioners' Sugar
    1/4 c  Solid White Vegetable
           -Shortening
    1/2 ts Vanilla Extract
 
  Yield:  About 20 "Pies"
  
  Preheat the oven to 350 degrees F.  Grease 3 or 4 baking sheets and set
  aside.
  
  TO MAKE THE PIES:
  
  Beat the sugar and shortening in the large bowl of an electric mixer until
  well blended.  Mix the flour, cocoa, baking soda and salt in a medium-sized
  bowl with a wire whisk until light and thoroughly combined.  (Using the
  wire whisk to blend the dry ingredients, in this case, makes sifting
  unnecessary.)  With the electric mixer running on low speed, add the flour
  mixture and milk alternately to the sugar mixture, starting and ending with
  the flour mixture, beating well after each addition.  beat in the vanilla.
  
  Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared
  baking sheets.  (The little cakes will be about 2 1/2 inches in diameter
  after baking)  You should have about 40 cakes.  Bake for 15 minutes or
  until cakes spring back when touched lightly.  Remove to wire racks to
  cool.
  
  TO MAKE THE FILLING:
  
  In a large bowl, combine the butter, marshmallow creme, sugar, shortening
  and vanilla.  Beat for 2 minutes, using an electric mixer set on high
  speed, until light and fluffy.
  
  ASSEMBLY:
  
  Place about 1 TBS of filling on the flat sides of half the cakes. Top with
  the remaining cakes and press together so that the filling squashes out the
  sides a little.
  
  NOTE:
  
  Because of all the butter in the filling, these pies should not be held at
  room temperature indefinitely.  Pies that are not to be eaten soon after
  baking should be wrapped in plastic film and refrigerated or frozen for
  future use.
  
  From Comfort Food by Holly Garrison  Copyright 1988
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whoopie Cup Cakes
 Categories: Cakes, Pies
   Servings: 16
 
MMMMM-----------------------------CUP CAKE----------------------------------
  1 1/2 c  Flour
      1 c  Sugar
      1 ts Baking Soda
      1 ts Salt
      6 tb Cocoa
      3 tb Crisco
      1 c  Sour Milk
           - (1 T Vinegar + 1 C Milk)
      1 ts Vanilla

MMMMM-----------------------------FILLING----------------------------------
  2 1/2 tb Flour
    1/2 c  Milk
      1 ts Vanilla
    1/2 c  Sugar
    1/4 c  Crisco
    1/4 c  Butter
 
  *** Cup Cake ***
  
  Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla. Beat
  hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes
  in a preheated 350oF oven. Makes 12-16.
  
  *** Filling ***
  
  Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla,
  crisco and butter. Add to the flour mixture and beat until fluffy for 10-15
  minutes. With a sharp knife, cut off the top to make a cone shape 1" in
  diameter. Fill with filling and replace the top.
  
  Source: "The Yankee Kitchen" 04-08-93 [#3] Stella
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wiebe's Wiggly Cake
 Categories: Cakes
   Servings: 12
 
      2 c  Brown sugar
      2 c  Milk
      6 tb Butter
  1 1/2 c  Raisins
      2 ts Cinnamon
      1 ts Cloves
      1 ts Nutmeg
    1/2 c  Prepared worms
      3 c  White flour
      2 ts Baking soda
      2 ts Baking powder
      2 x  Eggs
 
  Directions: To prepare worms (Red Wiggler earthworm) place them in peat
  moss for 12-14 hours to clean out grit. Then rinse in clear water and
  plunge into boiling water flavoured with a bit of lemon. Remove worms after
  2 mins., and repeat plunge into boiling water twice more for 2 min. with
  fresh pot of water and lemon each time. Drain thoroughly,spread on a flat
  tin,and bake for 10 min. at 350 degrees. Results look like shoelaces and
  store well. to make cake: Combine eggs, sugar, and butter in a bowl. Beat
  until fluffy. Add spices, baking powder and baking soda and flour
  alternately with milk while beating continuously. Add raisins and worms.
  Makes 2 loaf pans or one 9 x 13 inch pan. Bake at 350 degrees for 50
  minutes or until done. Recipe by Mrs.Linda Wiebe,Cambridge,Ontario. Winner
  of a competition pro- moting the use of worms in cooking Printed in Issue
  #13 Harrowsmith Magazine, 1978
         Liz Parkinson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wine Cake
 Categories: Cakes, Alcohol
   Servings: 12
 
      1 pk Yellow cake mix
      1 pk French vanilla pudding (sm)
      1 c  Cooking oil
      1 c  Sherry wine
    1/4 ts Nutmeg
      5    Eggs
    1/2 c  Walnuts, chopped
 
  Preheat oven to 350^F. Mix cake mix, pudding mix, oil, sherry and nutmeg,
  until blended. Add one egg at a time, blend on medium speed. Fold in nuts.
  Pour into Bundt pan. Put in 350^F. oven and bake for 50 minutes. Remove
  from pan immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wok Cake
 Categories: Cakes
   Servings:  1
 
      1    Pkg cake mix
      1    9" cake pan
 
  Preheat wok over medium heat. Divide package cake mix in half and mix
  according to recipe. Lightly grease and flour one 9" cake pan. Pour cake
  mixture into pan. Set the pan in the wok. Cook for the time suggested in
  the recipe. DO NOT LIFT LID WHILE COOKING. Cook one layer at a time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wowie Cake
 Categories: Cakes
   Servings:  6
 
      1 pk Yellow cake mix
      1 pk Vanilla instant pudding
      1 c  Sour cream
      4 x  Eggs
    1/2 c  Salad oil
      1 c  Chocolate chips
      1 c  Broken walnuts
 
  Mix together the cake mix, pudding, sour cream, eggs and oil. Using an
  electric mixer beat the batter for 8 to 10 minutes. Grease and flour a 10
  inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2 the
  chocolate chip and walnuts over it. Pour in remaining batter and top with
  remaining chips and nuts. Bake at 350 degrees for 50 to 60 minutes. Cool
  for about 10 minutes and then turn out onto a serving plate and cool
  completely.
  
  Joanne Ferry, Prodigy F&W Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: WW I Ration War Cake - No Eggs, Butter or Milk
 Categories: Cakes
   Servings:  6
 
      1 c  Brown sugar
    1/3 c  Shortening (that meant
           -crisco then)
  1 1/4 c  Raisins
    1/2 c  Chopped dates
      1 ts Salt
      1 ts Ground nutmeg
      1 ts Groung cinnamon
      2 c  All-purpose flour
      1 ts Baking soda
 
  This could be called a heavy fruitcake. Boil sugar, shortening, raisins,
  dates, salt and spices for 3 min. Remove from heat and let cool. When cool,
  add flour and baking soda that have veen sifted together; beat well. Pour
  into a greased 9x5 inch loaf pan and bake at 350 degrees for 45 min.
  
  This was a VERY popular recipe at the Oakland Navy yard during the era. And
  what I find amusing...it is a good recipe to make for camping trips today.
  There isn't much in it to spoil. You could even make this on your upcoming
  camping trip!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yellow and White Angel Food Cake
 Categories: Cakes, Osg
   Servings:  1
 
           White part:
      6 ea Eggs whites
    1/2 c  Sugar
    1/2 c  Cake flour
      1 ts Cream tartar
           Almond extract
           Salt
           Yellow part:
      6 ea Egg yolks
    3/4 c  Sugar
    3/4 c  Cake flour
    1/4 c  Water; boiling
      1 ts Baking powder
           Vanilla
           Salt; a pinch
 
  Put in angel food cake pan, then stir up the yellow part. Beat egg yolks,
  sugar together 3 minutes, add boiling water, vanilla, flour, baking powder,
  salt, sifted 3 times or more. Pour over white part and bake like and angel
  food cake. Note: Directions for white portion should instruct to whip egg
  whites until frothy, add cream tartar & salt, whip until stiff. Fold in
  sugar and flour which has been sifted together. Lastly add almond extract.
  No time or temperature given. Put in warm oven, increase temperature every
  15 minutes. Bake about 60 minutes. Source: Bernice Bell, Genoa Grange,
  Ottawa County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yellow Delicate Cake
 Categories: Cakes
   Servings:  8
 
  1 1/4 c  Sugar
    1/2 c  Butter
    2/3 c  Milk
      2 c  Pastry Flour
      2 ts Baking Powder
      1 ts Vanilla
    1/4 ts Salt
      3    Eggs
 
  Cream butter and sugar. Add milk, then flour sifted with the baking powder
  and salt. Add vanilla. Add eggs (unbeaten) one at a time and beat each one
  thoroughly into the mixture.  Bake for 45 min at 375 deg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yellow Layer Cake with Cherry Frosting
 Categories: Cakes
   Servings: 12
 
  2 1/2 c  Sifted Unbleached Flour
      2 c  Sugar
      1 ts Baking Powder
      1 ts Baking Soda
    2/3 c  Butter Or Regular Margarine
      3 lg Eggs
      1 c  Sour Milk

MMMMM----------------------CREAMY CHERRY FROSTING---------------------------
  5 1/2 c  Sifted Confectioners Sugar
    3/4 c  Butter Or Regular
           Margarine, Softened
      6 tb Maraschino Cherry Juice
      2    Drops Red Food Coloring
    1/2 ts Vanilla Extract
    1/4 c  Chopped Red Maraschino
           Cherries
 
  Sift the flour, sugar, baking powder and baking soda together, in a large
  bow.  Add the butter, eggs and sour milk.  Beat, with an electric mixer set
  at low speed, for 1/2 minute to blend.  Increase the mixer speed to medium
  and beat for an additional 3 minutes. Pour the batter into two greased and
  waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven
  for 25 minutes or until the cake tests done. (Note: The standard test for
  doneness, is to try a cake tester or wooden pick near the center of the
  cake. If it comes out clean, it is done.) Cool in pans on racks for 10
  minutes.  Remove from the pans and finish cooling to room temperature.
  Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with
  all of the chopped cherries.  Place the second layer on topw and spread the
  sides and top with the remianing frosting. CREAMY CHERRY FROSTING
  
  Combine the sifted confectioners sugar, butter, juice, food coloring and
  vanilia extract in a bowl.  Beat with an electric mixer at medium speed
  until smooth and creamy.  Add 1 more Tbls of cherry juice, if necessary, to
  make the frosting into a spreading consistency.
  
  NOTE:  To sour milk, place 1 Tbls vinegar in a measuring cup and add enough
  milk to make 1 cup.
  
  From The Home Journal's Complete Home Baking Book Copyright 1979
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Orange Cake
 Categories: Cakes
   Servings: 10
 
    1/2 lb Butter or margarine (or a mi
           -ture of both)
  1 1/3 c  Sugar
      4    Eggs, separated
      1    Orange
  1 1/4 c  Yogurt; low fat, plain
      2 c  Flour; unbleached
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Powdered sugar
 
  Cream butter and sugar until light and fluffy; beat in egg yolks one at a
  time. Grate zest of orange and squeeze juice. Retain 1/2 teaspoon of zest
  and 1 tablespoon of juice. Add remaining zest and juice to creamed mixture
  with 1 cup of yogurt; beat well. Sift together flour, baking powder, baking
  soda and salt. Stir into creamed mixture, beating well. Beat egg whites
  until stiff. Fold into batter. Butter a 1 quart tube pan and flour lightly.
  Pour in batter. Bake in a preheated 350 degree oven for 45 to 50 minutes or
  until cake tester comes out clean. Cool for 10 minutes; invert on a wire
  rack. Sift powdered sugar into a small bowl. Mix with remaining zest juice
  and yogurt. Spread glaze over cooled cake and allow to harden slightly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini - Yogurt Cake
 Categories: Cakes
   Servings:  6
 
      2 c  Flour
      2 ts Baking powder
      2 ts Cinnamon
      1 ts Baking soda
    1/2 ts Salt
      3    Eggs
  1 1/4 c  Packed brown sugar
    1/4 c  Honey
    3/4 c  Cooking oil
    1/2 c  Plain or vanilla yogurt
  1 1/2 c  Shredded unpeeled zucchini
      1 c  Chopped walnuts
    1/2 c  Finely diced banana
      1 ts Grated orange peel
 
  Stir together flour, baking powder, spices, soda, and salt.  Set aside. In
  large bowl of mixer beat eggs until light.  Gradually beat in sugar and
  honey until mixture is light and fluffy.  Slowly beat in oil.  At low speed
  of mixer or with rubber spatula stir in flour mixture alternately with
  yogurt.  Lightly but thoroughly stir in zucchini,walnuts, banana, and
  orange peel.  Turn batter into greased, floured 9-10 inch fluted tube pan.
  Bake in preheated 350 F oven 50-60 minutes,then invert on rack and remove
  from pan.  Cool completely. Spread with Cream Cheese Honey Glaze or
  confectioner's sugar.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini and Walnut Cake
 Categories: Cakes
   Servings:  8
 
  1 1/2 c  Walnut pieces
      2 md Zucchini, unpeeled, ends
           -trimmed
    1/4 c  Cornstarch
    1/4 c  Brown rice flour
      1 ts Baking powder
      1 pn Salt
      3 lg Eggs
    3/4 c  Sugar
      2 tb Diced candied lemon peel,
           -finely minced
 
  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 walnuts to flour and set aside.  Using the same nut mill,
  grind zucchini into fine shreds.  There should be 1 cup, firmly packed, or
  6 ounces.  Place in a sieve and press out the liquid.  Combine cornstarch,
  rice flour, baking powder and salt; set aside.
  
  Beat eggs with sugar until lemon-colored and very thick.  A lifted beater
  should leave a slowly dissolving trail of batter.  Using a large rubber
  spatula, lightly fold in grated walnuts and minced lemon peel, as though
  mixing a souffle.  Fluff up zucchini shreds and fold in.  Sift
  cornstarch-flour mixture over batter and quickly fold in, retaining as much
  volume as possible.
  
  Pour into prepared pan (the batter will be loose) and bake for 40 minutes,
  until a tester comes out dry.  Let cool in pan for 10 minutes before
  unmolding onto a rack.  Peel off paper, reverse onto rack right side up,
  and let cool completely.
  
  Dust with powdered sugar before serving.
  
  Serves 8.
  
  PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g
  saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.
  
  From an article by Jacquiline 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: Zucchini Chocolate Cake
 Categories: Cakes, Chocolate
   Servings: 16
 
  2 1/2 c  Flour, Unbleached, Sifted
    1/4 c  Cocoa, Baking
      1 ts Baking Soda
      1 ts Salt
    1/2 c  Butter Or Regular Margarine
    1/2 c  Vegetable Oil
  1 3/4 c  Sugar
      2 lg Eggs
      1 ts Vanilla Extract
    1/2 c  Buttermilk
      2 c  Zucchini, Unpeeled, Grated
      6 oz Semi-Sweet Chocolate Chips
    3/4 c  Walnuts, Chopped
 
  Sift together flour, cocoa, baking soda and salt; set aside.  Cream
  together the butter, oil, and sugar in a mixing bowl until light and
  fluffy, using an electric mixer at medium speed.  Beat in eggs, one at a
  time, beating well after each addition.  Blend in Vanilla Extract. Add dry
  ingredients alternately with buttermilk to creamed mixture, beating well
  after each addition.  Stir in zucchini.  Pour batter into a greased 13 x 9
  x 2-inch baking pan.  Sprinkle with chocolate chips and walnuts. Bake in a
  preheated 325F oven for 55 minutes or until cake tests done. Cool in pan
  on rack.  Cut into squares and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Cake
 Categories: Cakes
   Servings:  1
 
      4    Eggs
  1 1/2 c  Corn oil
      3 c  Sugar
      3 c  Zucchini; grated
      3 c  Flour
  1 1/4 ts Baking powder
      1 ts Baking soda
  1 1/2 ts Cinnamon
      1 ts Salt
      1 c  Nuts
      1 c  Raisins
 
  Beat eggs until they become light yellow. Add next 3 ingredients. Add to
  egg mixture and blend well. Add nuts and raisins. Bake in a well greased
  tube pan for 1 1/2 hours or a 9 x 13" pan for 1 hour @ 350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Date Cake
 Categories: Cakes
   Servings: 10
 
    1/2 lb Zucchini
      1 c  Chopped dried dates
      2 ts Grated orange zest
      2 c  Flour
      2 ts Baking powder
  1 1/2 ts Soda
      2    Egg whites
      2    Eggs
      1 tb Vanilla
  1 1/4 c  Sugar
      1 c  Plain, non-fat yogurt
    1/4 c  Almonds (opt.)
    1/2 ts Salt
           Cinnamon Orange Icing
      1 c  Powdered sugar
      1 ts Ground cinnamon
      2 tb Orange juice
      1 tb Orange curacao
           Orange Glaze (opt.)
      3 tb Orange juice
      2 tb Sugar
 
  If dates are dry, soak to make them moist.  Chop squash in processor.  Add
  dates and orange zest.  Blend well.  Sift flour with baking powder, soda
  and salt.  Blend dry ingredients.  Beat egg. Add yogurt, sugar and vanilla.
  Add alternately dry mix and egg mix alternately to zucchini.  Pour batter
  into lightly greased and floured bundt pan.  Bake at 350 about 45 minutes,
  or til tests done.  Cool on wire rack 10 minutes.  Unmold onto serving
  platter.  If using glaze, peirce top and sides with with toothpicks.  Spoon
  glaze over cake, allowing to soak in until cake is moist but not wet.  Cool
  completely.  Drizzle icing over cake and sprinkle with almonds
  
  Icing:  combine powdered sugar, cinnamon, orange juice and liqueur in bowl.
  Mix til smooth.  Use immediately.
  
  Orange Glaze: Stir together til smooth.
  
  Note: Avoid using dry old dates. For slightly softer cake texture, add 2
  Tbsp melted butter to batter before folding into squash.  This will add 2
  grams fat per serving. From: The Spectator....Aug 12/92 There is yellow
  squash hidden in this cake, but you'd never guess it. It's delicate,
  faintly sweet flavor blends right in. You can use crook neck, straight neck
  or even yellow zucchini, but be sure to select young squach with soft, thin
  skins. (why not green zucchini?) This cake, with its accent of chopped
  dates, needs only a simple icing to dress it up To add extra moistness and
  a sweet citrus flavour, poke all over the warm cake and pour optional glaze
  over the cake til it soaks in.
  
  Adapted from a rich recipe with sour cream and pecans created by the late
  Bert Greene.
 
MMMMM
 
