The Melting Pot 2.0/The Melting Pot 2.0.iso/food/cakes/cakes03

Text File | 1995-09-27 | 26KB | 824 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Cakes Vol.3 (of 5)  (long!)
Message-ID: <[e-mail]>
Date: Thu, 12 Aug 93 09:26:20 +0200



CONTENTS:
---------
Eggless Chocolate Cake ([e-mail])
Eggless Sponge Cake ([e-mail])
German Chocolate Cake (Pat Dennis)
German Sweet Chocolate Cake ([e-mail])
Glorified Carrot Cake (Lou Ann Smith)
Java Pound Cake (Erica D. Rodgers)
Jennifer's Carrot Cake (Darin Wilkins)
Krumkake (David Katz)
Lemon Poppy Seed Cake (Sophia W Wang)
Low Fat Carrot Cake (Eric Davies)
Lynn's Carrot Cake ([e-mail])
Mallo-Nut Fudge Cake (Diane Biernat)
Mayonnaise Cake (Beth Starkey)
Microwave Carrot Cake (J. Anthony Fitzgerald)
Moist Chocolate Cake (Yvette)
Nearly Fat Free Microwave Chocolate Cake (P.L.Karas)
Oma Pantkes Marmorkuchen (Micaela "Stayka" Pantke)
Passover Cake (Joyce Morris)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail]

EGGLESS CHOCOLATE CAKE
======================

Ingredients:
------------
200 g        sweetened condensed milk
1 level tsp  baking powder
half tsp     baking soda
125 g        self-raising flour
1 1/2 tbsp   cocoa powder
60 ml        melted butter or margarine
1 tsp        vanilla extract

Instructions:
-------------
1.  Sieve the flour, cocoa, baking powder and baking powder together.

2.  Mix the condensed milk, flour, 75 ml water, vanilla extract and
melted butter thoroughly.

3.  Grease and dust a 6 inch or 7 inch cake tin and pour the mixture
into it.  Bake in a pre-heated oven at 400F for 10 mins.  Thereafter,
reduce the temp to 350F and bake for a further 15 mins.  Cool, ice it
and serve.

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From: [e-mail]

EGGLESS SPONGE CAKE
===================

Ingredients:
------------
200 gms      sweetened condensed milk
140 gms      (5 oz) self-raising flour
60 ml        melted butter or margarine
1 level tsp  baking powder
half tsp     baking soda
1 tsp        vanilla extract

Instructions:
-------------
1.  Sieve the flour, baking powder and baking soda together.

2.  Mix the ingredients together, add 75ml water and beat well.

3.  Grease and dust a 6 inch diameter cake tin.  Pour the mixture into
the prepared tin and bake in the pre-heated oven at 400F for 10 mins.
Thereafter reduce the temp to 300F and bake for a further 10 mins.  Cool
the cake.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Pat Dennis)

GERMAN CHOCOLATE CAKE (3 layers)
================================

Ingredients:
------------
4 oz         german sweet chocolate
1/2 cup      boiling water
1 cup        butter
2 cups       sugar
4            egg yolks
4            egg whites, stiffly beaten
1 tsp        vanilla
2 1/2 cups   flour
1 tsp        baking soda
1/2 tsp      salt
1 cup        buttermilk

Instructions:
-------------
Melt chocolate in boiling water.  Cream butter and sugar until fluffy,
add egg yolks, vanilla, and chocolate.  Add dry ingredients alternately
with buttermilk.  Fold in egg whites.  Pour into three 9" pans, lined on
bottoms with wax paper.  Bake at 350 for 30-35 minutes.  Frost tops with
Coconut Pecan Frosting, leaving sides unfrosted.

Coconut Pecan Filling and Frosting
----------------------------------
1 cup      evaporated milk
1 cup      sugar
3          egg yolks
1/2 cup    butter
1 tsp      vanilla
1 1/3 cup  coconut
1 cup      chopped pecans

Instructions:
-------------
Combine all except coconut and pecans in a saucepan.  Cook over medium
heat, stirring constantly, about 12 minutes.  When mixture thickens,
remove from heat.  Stir in coconut and pecans.  Cool until spreadable.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail]

Source: _The Fannie Farmer Cookbook_, by Marion Cunningham

GERMAN SWEET CHOCOLATE CAKE
===========================

Ingredients:
------------

Cake:
-----
4 oz.     Baker's Sweet German Chocolate
1/2 c.    boiling water
1 c.      butter or margarine
2 c.      sugar
4         eggs, separated
1 t.      vanilla
2 1/4 c.  flour
1 t.      baking soda
1/2 t.    salt
1 c.      buttermilk [I used skim milk soured with 1 T. white vinegar]

Instructions:
-------------
Preheat oven to 350F.  Butter and flour 3 9" round cake pans.  Line the
bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny
side up).  Melt chocolate in boiling water (I did this in the
microwave).  Let cool.  In a mixing bowl, cream butter and sugar until
fluffy.  Add yolks, 1 at a time, beating well after each addition.
Blend in vanilla and chocolate.  Mix flour with soda and salt, then add
alternately with buttermilk to chocolate mixture, beating well after
each addition until smooth.  In a separate bowl beat egg whites until
they form soft peaks.  Fold them into batter.  Pour batter into the
three pans.  Bake for 30-35 minutes or until a tester comes out clean.
Cool in the pans for 5 minutes then turn out onto a rack to cool.  When
cool carefully peel off paper.

Coconut-Pecan Frosting
----------------------
1 c.      evaporated milk
1 c.      sugar
2         egg yolks, slightly beaten
1/2 c.    butter or marg.
1 t.      vanilla
1 1/3 c.  coconut (shredded)
1 c.      chopped pecans

Instructions:
-------------
In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and
vanilla.  Cook and stir over medium heat until thickened, about 12
minutes.  Stir in the coconut and pecans.  Cool until thick enough to
spread, beating occasionally.

Frost only the tops of the layers with this frosting.  Put on enough so
that a little squishes out the sides.  I decorated the top with some
whole pecan halves.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Lou Ann Smith)

Author: Mrs. Jim Pontiero, Kimball, South Dakota)

GLORIFIED CARROT CAKE
=====================

Ingredients:
------------
1 lb        carrots, trimmed and peeled
1 1/2 cups  salad oil
1 3/4 cups  sugar
4           eggs
2 cups      flour
2 tsp       baking powder
2 tsp       baking soda
2 tsp       cinnamon
1 tsp       salt
1/2 cup     chopped pecans
Pineapple Cream Cheese Frosting

Instructions:
-------------
Grease and flour 3 (8-inch) layer cake pans.  Grate carrots finely.  Mix
oil and sugar in large bowl.  Beat in eggs, one at a time.  Sift
together dry ingredients and add to egg mixture, blending well.  Stir in
grated carrots and add pecans.  Turn into prepared cake pans.  Bake in
preheated 350 degree oven for 30 minutes or until cake is done.  Cool in
pans for 10 minutes.  Remove cake layers and cool thoroughly before
frosting.  Cut each layer in half, crosswise.  Spread frosting between
layers and on top of cake.  Garnish with pecan halves, if desired.

Pineapple Cream Cheese Frosting:
--------------------------------
1 pkg    (8 oz) cream cheese, softened
1/2 cup  butter, softened
1 lb     confectioner's sugar
1 can    (8 oz) crushed pineapple, well drained
1 tsp    vanilla

Instructions:
-------------
Beat cream cheese with butter until smooth.  Add confectioner's sugar a
little at a time, beating until very smooth and fluffy.  Blend in
vanilla and drained pineapple.  Chill about 30 minutes, until of
spreading consistency.  (This cake freezes well either frosted or
unfrosted.)

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From: [e-mail] (Erica D. Rodgers)

JAVA POUND CAKE
===============

Source: The Coffee Book by Christie and Thomas Katona

Ingredients:
------------
1 cup       butter
1 1/4 cups  sugar
4           eggs
1/2 cup     brewed coffee *
2 1/4 cups  flour
1 tsp       baking powder
1/2 tsp     salt
2 tsp       vanilla *
1/2 tsp     mace *

Instructions:
-------------
Preheat oven to 325 degrees F.  Using an electric mixer, cream butter
and sugar until light and fluffy.  Add eggs, beating well after each
addition.  Add coffee and vanilla.  Sift dry ingredients together and
add to creamed mixture.  Pour into a well greased 9 x 5 inch loaf pan
which has been lined with parchment paper on the bottom.  Bake for 1
hour and 25 minutes or until cake tests done.  Cool in pan for 15
minutes and then turn out on a rack to cool completely.

Now for my changes:
-------------------
I used a gourmet flavored coffee to make the brewed coffee with.  The
flavor that I used was buttered rum.  In place of the vanilla (I thought
it would clash with the rum coffee) I used Myer's Original Spiced Rum.
Also, since I didn't have any mace on hand, I used nutmeg instead.  All
in all, it turned out well.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Source: "Sinkin' Spells, Hot Flashes, Fits and Cravins", better known as
        "White Trash Cookin' Vol.2" by Ernest Matthew Mickler:

KATHERINE BELLE'S TOMATO SOUP CAKE
==================================

Ingredients:
------------
1 can    tomato soup
1 c      sugar
2 Tbs    oleo
1 c      raisins
1 c      candied cherries, chopped
1 c      nuts, chopped
1 1/2 c  flour
1        egg
1 tsp    cloves
1 tsp    cinnamon
1 tsp    nutmeg
1 tsp    soda

Instructions:
-------------
Mix sugar, oleo, tomato soup and egg.  Beat well.  Sift flour, spices
and soda.  Add to the first mixture and mix.  Add nuts and cherries and
raisins and mix.  Bake one hour in oven at 350 degrees.  Use tube pan or
leaf (?) pan.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (David Katz)

KRUMKAKE
========

Ingredients:
------------
2           eggs
2/3 cup     sugar
1/2 cup     butter, melted
1 tsp       vanilla
1 1/2 cups  all purpose flour

Instructions:
-------------
Beat the eggs and sugar together until they turn pale yellow.  While
continuing to beat, slowly add the melted butter.  Add and blend in the
vanilla.  Finally, stir in gently the flour, being careful not to
over-mix.

Heat the krumkake iron over medium heat.

Place one tablesoon of the mixture in the middle of the iron and close
lid, gently pressing until the batter spreads evenly to the sides.

Cook about 2 minutes on each side until very lightly browned.

Remove from iron and immediately roll around a cone form or the handle
of a wooden spoon.  It will harden to shape very quickly.

To serve, fill with whipped cream.

You may need to experiment with the consistency of the batter, the
amount used and the cooking times to get it to work right.  This is one
of those recipes that seems to require a goodly amount of "expert
knowledge" from doing it.  Also, for the first few cookies of each batch
you may want to rub the surface of the iron with a lightly buttered
sheet of paper towel.  After the first few, it is no longer necessary.

Cone forms are sold which are specially designed for rolling krumkake,
or you can use a cone used for making cream horns, or fashion one out of
a solid chunk of aluminum foil as I did.  The 'real' ones are wood and
have a knob handle on the base to make them easy to use.  They also have
a depth sufficient to roll the 6-7 inch circle around.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Sophia W Wang)

Source: From a Land O'Lakes butter package

LEMON POPPY SEED CAKE
=====================

Ingredients:
------------
3 cups   all-purpose flour
2 cups   sugar
1/4 cup  poppy seed
1 cup    butter (sweet, unsalted) softened
1 cup    buttermilk
4        eggs
1/2 tsp  baking soda
1/2 tsp  baking powder
1/2 tsp  salt
4 tsp    grated lemon peel
1/2 tsp  vanilla

Glaze:
------
1 cup     powdered sugar
1-2 tbsp  lemon juice

Instructions:
-------------
Heat oven to 325 degrees.  In large mixer bowl, combine all cake
ingredients.  Beat at low speed, scraping bowl often until all
ingredients are moistened.  Beat at high speed, scraping bowl often
until smooth (1-2 minutes).  Pour into greased and floured 12-cup bundt
pan or 10-inch tube pan.  Bake for 55-65 minutes or until wooden pick
inserted into center comes out clean.  Cool 10 minutes.  Remove from
pan.  Cool completely.  In small bowl, stir together powdered sugar and
lemon juicee until smooth.  Drizzle over cake.

Note:
-----
Be careful when you drizzle the glaze--I managed to get the entire
counter sticky!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Eric Davies)

Source: Full Circle Foods Newsletter, No 31

LOW FAT CARROT CAKE
===================

1 1/3 C  unbleached all-purpose flour
1 C      whole wheat flour
2 t      baking powder
2 t      cinnamon
1 t      baking soda
1/4 t    nutmeg
2 C      grated carrots
1 C      unsweetened applesauce
3/4 C    packed brown sugar
1/3 C    vegetable oil
1 t      pure vanilla extract (I used artificial)
3        eggs
1/2 C    raisins (optional)
1/2 C    walnut pieces (optional)

Instructions:
-------------
In a mixing bowl, combine both flours, baking powder, cinnamon, baking
soda, nutmeg, raisins, and walnuts.  Whisk together the carrots,
applesauce, sugar, oil, and eggs; gently stir into flour mixture.
Transfer to an oiled 9inch springform pan.  Bake at 350F for 60-65 min
or until cake tester comes out clean.

Hint: if you like pineapple in your carrot cake, replace half of the
apple sauce with crushed or chunk unsweetened pineapple.

Frosting:
---------
Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into
it.  Keep adding icing sugar and mixing it in until it has a nice thick
but still spreadable consistency.  I'd suggest starting with 1 cup of
icing sugar and working my way up.  Frost the cake after it has cooled.
Refrigerate.

Additional notes by Eric:
-------------------------
- I found that three medium sized apples yield about 1C of apple sauce.

- about 125 grams of cream cheese was ample to make the frosting (and
increase the fat content).  They suggest trying riccota or quark cheese
for lower fat.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (80122-stankovich)

LYNN'S CARROT CAKE
==================

Ingredients:
------------
3 c      all-purpose flour
2 1/2 c  sugar
1 tbl    baking soda
1 tbl    cinnamon
1 tsp    salt
4        large eggs
1 1/2 c  salad oil
1 tsp    vanilla extract
2 c      packed shredded carrots
2 c      chopped walnuts
1        20 oz. can crushed pineapple (with juice)

Instructions:
-------------
Preheat oven to 350 degrees F.  Grease and flour two 10-inch round cake
pans.  In a large bowl with a spoon, mix flour, sugar, baking soda,
cinnamon and salt.

In a small bowl, with a fork, beat eggs slightly.  Stir in salad oil and
vanilla extract.  Stir egg mixture, shredded carrots, walnuts and
crushed pineapple into flour mixture just until flour is moistened.

Pour batter into pans.  Bake 40-45 minutes until toothpick comes out
clean.  Cool cake in pans on wire racks for 10 minutes.  Remove cake
from pans; cool completely on racks.

When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting
----------------------
1 12 oz    pkg of cream cheese (softened)
1/2 c      butter (softened)
1 tbl      lemon juice
1 1/2 tsp  vanilla
5 1/2 c    confectioners' sugar

In large bowl, with mixer at medium speed, beat cream cheese (softened),
butter (softened), lemon juice and vanilla extract until smooth.
Gradually beat in confectioners' sugar until smooth.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Diane Biernat)

MALLO-NUT FUDGE CAKE
====================

Ingredients:
------------
3 oz.       baking chocolate, cut fine
3/4 cup     boiling water
1-3/4 cup   sifted cake flour
1-1/2 cups  sugar
3/4 tsp.    salt
1/2 tsp.    baking powder
3/4 tsp.    soda
1/2 cup     shortening
1/3 cup     thick sour milk
1 tsp       vanilla
2           eggs unbeten
18          large marshmallows, cut in half (or 1-1/2 cups small marshmallows)
1/2 cup     nuts

Instructions:
-------------
Put chocolate in mixing bowl.  Pour boiling water over chocolate and
stir until melted.  Cool.  Sift flour, sugar, salt, baking powder, and
soda into chocolate mix.  Drop in shortening.  Beat 2 minutes at medium.
Add sour milk, vanilla, eggs and beat 2 minutes more.  Bake at 350 deg.
for 30 - 40 minutes in 9 x 13" pan.

While still warm, put marshmallows and nuts on top of cake.  Cool.
Frost with following frosting recipe.

Minute Fudge Frosting
---------------------

Ingredients:
------------
1 oz.    baking chocolate, finely cut
1 cup    sugar
1/3 cup  milk
1/4 cup  shortening
1/4 tsp  salt

Instructions:
-------------
Combine Ingredients.  Bring to a full rolling boil, stirring constantly,
and boil 1 minute.  Beat until lukewarm.  Add 1 tsp.  vanilla, then beat
with mixer on high until thick enough to spread.

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From: [e-mail] (Beth Starkey)

MAYONNAISE CAKE
===============

Ingredients:
------------
1 C        sugar
3 T        cocoa
1 1/2 tsp  soda
2 C        flour
1 C        mayo
3/4 C      hot water
1 1/2 tsp  vanilla

Instructions:
-------------
Mix sugar, cocoa, soda, flour.  Add mayo, hot water, vanilla.  Bake in
moderate oven.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (J. Anthony Fitzgerald)

Source: "Let's Break Bread Together" cookbook, published by The United
        Churches in Canada.  This recipe is credited to The Little Current
        United Church of Little Current, Ontario.

MICROWAVE CARROT CAKE
=====================

Ingredients:
------------
325 ml   white sugar
250 ml   oil
5 ml     vanilla
3        eggs
300 ml   all purpose flour
75 ml    whole wheat flour
2 ml     salt
7 ml     baking soda
15 ml    cinnamon
175 ml   coarsely chopped nuts
625 ml   grated carrots

Instructions:
-------------
In a large bowl, blend sugar, oil and vanilla.  Add eggs and beat well.

In small bowl mix flours, salt, soda, cinnamon and cloves.  Stir in
nuts.

Stir dry ingredients into wet.  Fold in carrots.  Turn into 3 liter
microwaveable bundt pan.

Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes.  (Note
exact cooking time will depend on power of oven.  I find more like 11
minutes is required.  Top may appear slightly raw but will continue to
cook as heat works its way out from the inside of the cake.)

Let stand 10 minutes on heat proof surface.

Loosen sides and centre.  Invert on serving plate and cool.

Frost or ice with Cinnamon Cream Cheese frosting (icing).

Cinnamon Cream Cheese Frosting
------------------------------
125 gm  cream cheese
45 ml   softened butter
250 ml  powdered fruit sugar or icing sugar
2 ml    cinnamon

In small bowl, cream butter and cheese.  Blend in sugar and cinnamon
until light and fluffy.  Spread over carrot cake.

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From: [e-mail] (Yvette)

MOIST CHOCOLATE CAKE
====================
(Serves 8)

Ingredients:
------------
1 1/2 cup   flour
1/2 tsp.    salt
1 cup       white sugar
3 Tbs.      cocoa powder
1 tsp.      baking soda
1 tsp.      vanilla extract
1 Tbs.      vinegar
5 Tbs.      soy margerine (I use vegetable oil) melted
1 cup       cold water
1/2 cup     semi-sweet chocolate bits (optional)

Instructions:
-------------
Using a fork, combine all ingredients except vanilla, oil and vinegar in
an 8" square pan.  Stir in vanilla, vinegar, oil.  Pour water over all.
Stir well.

350F oven for 30-35 minutes

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: P.L.Karas

NEARLY FAT FREE MICROWAVE CHOCOLATE CAKE
========================================

Ingredients:
------------
1/4 cup            Hershey's cocoa (I use an alkalized cocoa, it's better)
2/3 cup            hot water, divided
3/4 cup + 2 tblsp  all-purpose flour
1 cup              sugar
1/2 tsp            baking soda
1/4 tsp            baking powder
1/4 tsp            salt (optional)
1/4 cup + 2 tblsp  sugar-free applesauce (you could try prune
                   butter - I've heard this works too)
2                  egg whites, slightly beaten with fork
2 tsp              vanilla extract

Instructions:
-------------
Spray round micro-proof baking dish, 7-1/4 X 2-1/4 inches or 8 X 1-1/2
inches with a vegetable cooking spray.  Line bottom with a round of
plastic wrap.  Re-spray lightly.

In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on
high( full power) 40-50 seconds until very hot and slightly thickened.

In medium bowl combine flour, sugar, baking soda,baking powder and salt.
Wisk or stir dry ingredients together until thoroughly mixed.

In another small bowl combine the applesauce, the remaining 1/3 cup hot
water, egg whites,and the vanilla.

Add the chocolate mixture to the applesauce mixture and blend.  Add the
applesauce/chocolate mixture to the dry ingredients and stir together
with a fork or wisk.  Blend ingredients gently and as little as possible
to achieve mostly smooth batter.  If you overbeat, you will get a
rubbery texture in the cake.

Pour batter into the prepared pan.  Microwave on high 5-6 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 off plastic wrap; cool.  Frost.  Serve.
Makes 1-8 inch layer.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Micaela "Stayka" Pantke)

(BTW, 180 degrees Celsius = 356 degrees Fahrenheit).  Enjoy!

OMA PANTKES MARMORKUCHEN
========================

White Dough
-----------
250 g       butter
250 g       sugar
500 g       flour
ca. 2 cups  milk
3--4        eggs
15--20 g    vanilla sugar
1 pkg       baking-powder ( 2-3 tsp)
1 flask     rum flavoring ( 2 tsp)

Instructions:
-------------
Stir butter, sugar, and eggs until foamy.  Sieve flour, and leave about
1 tbsp of it.  Stir flour, milk and rum flavoring into the
butter/sugar/egg mass.

When the dough is ready, mix the baking-powder with the rest of the
flour and add to the dough.

Dark Dough
----------
5 tbsp    dark cocoa (the real thing)
7 tbsp    sugar
1 tbsp    soluble coffee
2 tbsp    strong rum
5--10 g   vanilla sugar
1 tsp     baking-powder
1 dash    milk
10 tbsp   white dough

Instructions:
-------------
Mix cocoa, coffee, sugar, rum and baking-powder with a little bit of
milk.  This stuff should be a little bit thicker than the white dough.
If you accidentally poured a little bit too much milk in the cocoa mass,
you can add a small amount of flour until you have the right
consistency.

When the cocoa stuff is well blended, add ten good tablespoons of the
white dough and blend well as well.  (funny pun...)

Oil baking pan, and dress with bread-crumbs.  Then fill in alternatingly
white and dark dough.

Heat oven to 180 deg C and bake one hour and five minutes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Joyce Morris)

PASSOVER CAKE
=============

Ingredients:
------------
9 e         ggs
1-3/4 cups  sugar
juice and grated rind of one lemon
1/2 cup     potato starch
1/2 cup     matzo cake flour

Instructions:
-------------
Preheat oven to 350 degrees, a moderate oven.

Separate 7 eggs.  Beat whites until stiff but not dry.  Add two whole
eggs to the yolks and start beating.  Gradually add sugar, lemon juice
and rind while continuing to beat.  Add potato starch and matzo cake
flour.

Carefully but throughly fold in beaten whites.  Bake in an ungreased
10-inch tube pan for 40-50 minutes.  Invert pan until cool [If you are
lucky you will need to put it on a wine or Coke bottle].  Remove from
pan.

Variations:
-----------
1) Add cut dried fruit such as apricots, prunes, and raisins.

2) Add chopped nuts.

3) Use orange juice concentrate instead of lemon juice and orange rind
instead of lemon rind [especially good with nuts].

4) Use apricot nectar instead of lemon juice and use chopped dried
apricots.

5) Use nuts and dried fruit.

6) Use only 1/3 cup potato starch and 1/3 cup matzo cake meal.  Add 1/3
cup cocoa powder.  Use up to 3 Tablespoons of Sabra liquer to substitute
for lemon juice [yes you can get it kosher for Passover].

7) Do chocolate substitution and add chocolate chips.

8) Do chocolate substitution and add nuts.

If you use nuts, fruit or chocolate chips, use some of the matzo cake
flour to lightly coat.  Fold in with egg whites and they will not sink
as badly to the bottom.

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