Coconut Tea Cake

(from Dorie Greenspan’s Baking: From My Home to Yours)

• 2 cups all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 1 cup canned unsweetened coconut milk (stir well before measuring)
• 1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
• 4 large eggs, preferably at room temperature
• 2 cups sugar
• 1 tsp vanilla extract
• 2 tsp dark rum (optional, but so good)
• 3/4 cup shredded coconut (unsweetened or sweetened), toasted or not

Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.

Sift the flour, baking powder and salt together.

Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from the heat, but keep warm.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you’re using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.

Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.

Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature

Chocolate Sheet Cake

3 cups flour

2 cups sugar

2 tsp soda

1/8 tsp salt

¼ cup cocoa

¾ cup oil

2 eggs

2 cups boiling water

2 tsp vanilla

Cream sugar, oil, eggs and vanilla. Add dry ingredients alternating with water. Mix thoroughly. Spray pan with pam.

Pour in big 11x13 cookie sheet pan. Bake 350 degrees for 25 minutes or if cupcakes 370 degrees for 12 minutes

Frosting –

1 stick margarine (1/2 cup) softened (little less better)

3 cups powdered sugar

4 – 5 Tbsp of cream or evaporated milk

3 Tbsp cocoa

1 tsp vanilla

Melt margarine, add to sugar, cocoa and cream. Add vanilla &beat well. Add nuts. Spread on cake while warm.

Peanut Butter Chocolate Cake

1 package (18-1/4 ounces) devil's food cake mix
1 cup water
3 eggs
1/3 cup unsweetened applesauce
1/4 cup reduced-fat creamy peanut butter
FROSTING:
1/2 cup cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat creamy peanut butter
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large mixing bowl, combine the cake mix, water, eggs and applesauce. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.

For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small mixing bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator. Yield: 18 servings.

Chocolate-Covered Strawberries Cake

2/3 c butter, softened
1 1/2 c sugar, divided
1 tsp vanilla
2 1/2 c flour
2 1/2 c baking powder
1/2 tsp salt
3/4 c milk
4 egg whites
1 cup sliced fresh strawberries

Frosting:
7 1/2 c confectioners' sugar
1 1 /2 c baking cocoa
3/4 c butter, softened
1 c milk
2 tsp vanilla
1/2 c sliced fresh strawberries
8 whole fresh strawberries

In a large mixing bowl, cream butter and 1 1/4 c sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

In a small mixing bowl, beat egg whites on med speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries

Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.

Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip while strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

Chocolate Sheet Cake and Frosting

3 c flour
2 c sugar
2 t soda
1/8 t salt
¼ c cocoa
¾ c oil
2 eggs
2 c boiling water
2 t vanilla

Cream sugar, oil, eggs and vanilla. Add dry ingredients alternating with water. Mix thoroughly. Spray 11x13 pan with Pam. Bake 350 degrees 25 mins (cupcakes 370 degrees 12 mins).

Frosting:
1 stick marg softened
3 c pwd sugar
4-5 T cream or evap milk
3 T cocoa
1 t vanilla

Melt marg add to sugar, cocoa and cream. Add vanilla and beat well. Add nuts. Spread on cake while warm.

Spice Bundt Cake

1 spice cake mix
1 can apple pie filling
¼ c oil
3 eggs

Mix on med speed 2 min. Pour into bundt pan. Bake 350 degrees for 60 mins.

Sour Cream Coffee Cake

1 c butter, softened
3 c sugar
6 eggs at room temp
¼ t salt
¼ t soda
3 c flour
1 c sour cream
1 t vanilla

Topping:
2 c chopped pecans
8 T dark brown sugar
4 t cinnamon

Cream butter and sugar, add eggs one at a time, beating after each. Sift dry ingredients 3 times, alternately add flour and sour cream beginning and ending with flour. Add vanilla. Grease bundt pan. Mix topping. Sprinkle small amount of topping on bottom. Add half of batter. Sprinkle more of the topping on batter and add the rest of the batter. Sprinkle remaining topping mixture on top. Bake 300 degrees 1 ½ hours. Don’t open oven door the first hour. Cool 15 mins and turn out on plate.

Chocolate Orange Angel Food Cake

Recipe courtesy Paula Deen, “Paula Deen’s Chocolate Celebration” Check out her recipe collection at the Food Network site. Untried.

12 egg whites at room temperature
1 tsp. cream of tartar
1/4 tsp. salt
1 c. sugar
1 1/2 tsp. finely grated orange zest
1/4 tsp. orange extract
1 1/4 c. confectioners’ sugar
1 c. cake flour
3 Tbsp. Dutch-processed cocoa

Sweet Orange Glaze (recipe follows)

1. Preheat oven to 375 degrees.

2. In a large bowl, beat egg whites, cream of tartar and salt at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in orange zest and orange extract.

3. In a small bowl, sift together confectioners’ sugar, flour, and cocoa; gradually fold into egg white mixture. Spoon batter into an ungreased 10 inch tube pan. Bake for 30 to 32 minutes or until lightly browned. Invert cake onto the neck of a bottle and cool completely. (Jen’s note: cooling upside-down allows an angel food cake to keep it’s structure and not deflate.) Gently run a knife around edge of cake to release sides. Remove cake from pan. Drizzle with Sweet Orange Glaze.

Sweet Orange Glaze

1 1/2 c. confectioners’ sugar
2 Tbsp. cream cheese, softened
1 Tbsp. milk
1 tsp. orange extract

In a small bowl, combine sugar, cream cheese, milk, and extract. Beat at low speed with an electric mixer until smooth.

Paula Deen's Dreamy Chocolate Mousse Cake

This recipe is from Paula Deen's Magazine 2008. Untried.

Cake
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs
Dreamy Chocolate Mousse
Chocolate Fudge Frosting
Garnish: grated chocolate, chocolate curls

Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.

Mousse (Makes about 4½ cups)
1 envelope unflavored gelatin
3 tablespoons cold water
¼ cup boiling water
1 cup sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.

In a small bowl, combine sugar and cocoa powder.

In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.

Chocolate Fudge Frosting (Makes about 3 cups)
1 cup sugar
1 cup heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 tablespoons butter
1 cup confectioner's sugar

In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.