Chocolate Lover’s Chiffon Cake

Chocolate Lover’s Chiffon Cake
3/4 cup boiling water
1/2 cup baking cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated, room temperature
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Chocolate Whipped Cream Frosting (see below)
Combine water and cocoa in small bowl until smooth; cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wooden spoon until smooth; set aside. In a mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 60 to 65 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove to a serving platter. Prepare Chocolate Whipped Cream Frosting. To fill cake, cut a 1 inch slice off the top of the cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1 inch wall on all sides; carefully remove cake. Fill tunnel with some of the frosting; replace cake top. Frost top and sides of cake with remaining frosting. Chill for 2 to 8 hours before serving.
Makes 12 servings.

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Raspberry cake roll

Raspberry Cake Roll
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat together egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium-high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 by 10 by 1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12 to 15 minutes, or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla, and 2 tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.
Variation:
This cake roll can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer.
Makes 12 servings.

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Orange glazed sponge cake

Orange Glazed Sponge Cake
6 eggs, separated, room temperature
1 1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange peel
1 3/4 cups all-purpose flour
1/2 teaspoon salt
Orange Glaze
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1 tablespoon butter or margarine
1/2 cup powdered sugar
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Blend in orange juice and peel. Sift together flour and salt; add to batter. Beat until smooth. In another mixing bowl, beat egg whites until soft peaks form. Add remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form. Fold one-fourth of the egg whites into the batter; fold in remaining whites. Spoon into an ungreased 10 inch tube pan; smooth the top. Bake at 350 degrees for 40 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Meanwhile, for glaze, combine water, orange and 1/4 cup sugar in a small saucepan; bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat; blend in butter and powdered sugar. Run a knife around sides of cake and remove to a serving platter. Spread warm glaze over the top and sides of cake.
Makes 12 to 16 servings.

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Moist chocolate cupcakes

Moist Chocolate Cupcakes
1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
Mocha Frosting (see below)
In a mixing bowl, combine water, mayonnaise and vanilla. Combine flour, sugar, cocoa and baking soda; add the mayonnaise mixture and beat until well mixed. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost with Mocha Frosting. Store in the refrigerator.
Note:
Do not substitute light or low-fat mayonnaise for regular mayonnaise.
Makes about 1 1/2 dozen cupcakes.
Mocha Frosting
3/4 cup powdered sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch of salt
1 1/2 cups whipping cream
Combine powdered sugar, cocoa, coffee and salt in a mixing bowl. Stir in cream; Cover and chill mixture along with beaters for 30 minutes. Beat frosting until stiff peaks form.
Makes enough frosting to frost a 2 layer cake or 1 1/2 dozen cupcakes.

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Spiced pineapple upside down cake

Spiced Pineapple Upside Down Cake
1 1/3 cups butter or margarine, softened, divided
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
In a small saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread onto the bottom of an ungreased heavy 12 inch skillet or a 13 by 9 by 2 inch baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in center of each slice. Sprinkle with pecans and set aside. In a mixing bowl, cream together sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, mixing well after each addition. Carefully pour over the pineapple. Bake at 350 degrees for 40 minutes for skillet (50 to 60 minutes for baking pan), or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool before serving.
Makes 12 servings.

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Gingerbread

Gingerbread
1 egg
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter or margarine, melted
2/3 cup water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream
In a bowl, beat the egg; add sugar, molasses, butter and water; mix well. In a mixing bowl, combine flour, baking soda, ginger and salt; add molasses mixture; beat until well mixed. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near the center comes out clean. Serve warm with whipped cream.
Makes 9 servings.

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Lazy daisy cake

Lazy Daisy Cake
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine
Frosting:
1 cup shredded coconut
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
2 tablespoons half and half cream
In a mixing bowl, beat together eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat together milk and butter in a small saucepan until butter is melted. Add to batter; beat thoroughly (batter will be thin). Pour into a greased 9 inch square baking pan. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Cool slightly. Combine Frosting ingredients; spread over warm cake. Broil about 4 inches from the heat for 3 to 4 minutes, or until the top is lightly browned. Cool in pan on a wire rack.
Note:
While the cake is under the broiler, watch the Frosting closely since it takes only minutes to brown and will quickly burn.
Makes 9 servings.

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