Fritz: All Fritz/All Fritz.zip/All Fritz/FILES/FOODTION/RECIPES.LZH/RECIPES1.EXE/RECIPES.17

Text File | 1987-01-10 | 16KB | 416 lines

"George Washington would have never chopped down that cherry tree had he known
about this little treasure. "

                       'CAPITOL' CHOCOLATE CHERRY CAKE

3/4 cup sweet butter, softened
1 1/2 cups sugar
3 eggs, large
1 tsp vanilla extract
1 can cherry pie filling (20-22 oz. ea.)
3/4 cup unsweetened cocoa
2 1/4 cups white flour, unsifted
1 tsp. salt
1 tsp. baking soda

Preheat oven to 350 degrees.  Thoroughly grease a 10-inch Bundt pan.  In a
large mixing bowl, cream butter.  Add sugar gradually, mixing well.  Add eggs
one at a time, beating well after each addition. Fold in vanilla and pie
filling.  In a medium bowl sift or strain together cocoa, flour, salt and
baking soda.  Add dry ingredients to egg mixture, blending lightly but
thoroughly.  Pour mixture into Bundt pan and flatten top of batter with a
spatula.  Bake approximately 55 minutes or until cake tester or toothpick
inserted in cake comes out clean.  Remove to cooling rack and allow to cool
completely before releasing from pan.  Wrap cake tightly in plastic to keep it
from drying out.  If possible, make at least one day before serving.  Cake may
be frozen up to two months.

Serves: 10 (approx.)

KEY WORDS: cake, entertain, dessert, make ahead, freezes well
-----
"Triple decker dream of a cake richly flavored with orange."

                       URSULA'S CREAM CHEESE FUDGE CAKE

1 1/2 cup unsalted butter
6 oz of cream cheese
1 lb. light brown sugar
4 oz unsweetened chocolate
4 eggs, jumbo
1 cup buttermilk
2 tsp. orange extract
3 cups flour
1/2 tsp. salt
2 T orange rind, grated
2 tsp. baking soda
1 cup boiling water

Preheat oven to 350 degrees.  Cream butter and cream cheese together in a
large bowl until soft.  Gradually add the sugar, creaming until light and
fluffy.  Add the eggs, one at a time, beating well after each addition. Stir
in the melted chocolate, buttermilk and orange extract.  Mix flour, salt and
orange rind together.  Gradually add the flour mixture to the cheese mixture.
Add the soda to the boiling water.  Stir into the batter. For each cake,
divide batter between 3 well-buttered layer cake pans.  Bake for about 25
minutes or until a cake tester inserted in center comes away clean.  Allow
layers to sit in pans 20 minutes before you remove them; invert upon racks to
cool. Put layers together with URSULA'S CREAM CHEESE FUDGE CAKE GLAZE.

Serves: 10

KEY WORDS: sinfully rich, dessert, cake
-----
"Although this glaze was made to go with URSULA'S CREAM CHEESE FUDGE CAKE, it
would taste great on other cakes as well."

                    URSULA'S CREAM CHEESE FUDGE CAKE GLAZE

1 lb. confectioner's sugar
4 oz unsweetened chocolate, melted
1/2 cup undiluted Carnation evaporated milk
2 tsp. orange extract
2 T orange rind, grated
1/2 cup unsalted butter, very soft

Combine sifted confectioner's sugar, melted chocolate, evaporated milk, orange
extract and orange rind and mix well. Add softened butter and beat until
smooth and creamy.  Spread between, on sides and on top of cooled cake layers.

KEY WORDS: icing, cake, dessert, sinfully rich
------
"This cake can be baked in a sheet pan, in layers, or in a Bundt pan."

                            MISSISSIPPI FUDGE CAKE

CAKE:
2 cups flour
2 cups sugar
1 cup unsalted butter
3 T. cocoa
1 cup water
1 tsp. baking soda
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
ICING:
1/2 cup sweet butter, unsalted
3 T. cocoa
6 T. buttermilk
1 lb. confectioner's sugar
1 tsp. vanilla
1 cup pecans or walnuts, chopped
1 dash of cinnamon

CAKE:
Preheat oven to 325 degrees.  Sift flour and sugar together.  In a saucepan,
mix  butter, cocoa and water.  Bring to a boil.  Remove from heat and pour
mixture over the flour.  Mix well.  Add soda to buttermilk then add to flour
mixture.  Add eggs and vanilla and mix.  Pour into greased and floured 9 x 13
cake pan and bake 45 minutes.

ICING:
Put butter, cocoa and buttermilk in pan and bring to a boil.  Add other
ingredients and mix.  Pour over warm cake.

Serves: 10

KEY WORDS: dessert, cake
-----
"Also known as Depression Cake, Funny Cake and Five-Minute Cake."

                               DESPERATION CAKE

1 cup sugar
1 1/2 cups flour
1/3 cup cocoa (Dutch process preferred)
1/2 tsp. salt
1 tsp. baking soda
1/2 cup oil
2 tsp. vanilla
1 cup cold liquid
2 T. white vinegar

Preheat oven to 350 degrees.  Mix all dry ingredients well in a 9" square cake
pan.  Use a fork to mix in the oil, vanilla and liquid.  (NOTE: If you like
plain, dense chocolate cake, use cold water. If you want chocolate-orange
cake, use orange juice and Grand Marnier. For chocolate cinnamon mix 1 cup
cold milk with 1 tsp. cinnamon.) After liquid is well incorporated (be sure to
scrape all dry ingredients in from the sides), add the vinegar and beat it
quickly, as it will foam and seem to increase in volume.  Do this in less than
30 seconds so the soda and vinegar will continue to react during baking.  Bake
for 30 minutes.  Recipe can be doubled, halved, and made with just about any
liquid.  Try fruit juice for interesting flavors.

Serves: 8

KEYWORDS: snack, easy, dessert, cake, quick
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"This is a triple-packed (crust, filling and topping) chocolate cheesecake."

                         CHOCOLATE MARBLE CHEESECAKE

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
3 tbsp cocoa
1/4 cup sweet butter
FILLING:
3 pkgs. (8 oz each) cream cheese
1 cup sugar
1 1/2 t vanilla
5 eggs
2 squares semisweet chocolate, melted

CRUST:
Combine crust ingredients is a bowl and mash crumbs with a wooden spoon until
all the butter has been absorbed. Pour all the crumbs evenly into pan. With
your fingers, press the crumbs nearest the rim of the pan up the sides (about
1 to 1 1/2 "). When the sides are in place, press the remaining crumbs evenly
along the bottom until the side and bottom layers join together. Chill in
freezer 5-10 minutes until set.

CHEESECAKE:
Pre-bake crust at 350 degrees for 8 minutes.  Beat cream cheese until fluffy
and gradually beat in sugar and vanilla.  Add eggs, one at a time, beating
well after each addition.  Set aside one fourth mixture and mix with
chocolate.  Pour vanilla batter into crust and marble in chocolate.  Bake for
50-55 minutes.  Remove from oven and let cool.  Frost top only with CHOCOLATE
SOUR CREAM FROSTING (see recipe for directions).

Serves: 10

KEY WORDS: dessert, entertain, cheesecake.
-----
"Although this frosting was made to go with our CHOCOLATE MARBLE CHEESECAKE
recipe, it would be great on other cakes as well."

                     CHOCOLATE MARBLE CHEESECAKE FROSTING

1 pkg. milk chocolate chips, (6 oz. ea.)
1/2 cup sour cream
1 dash salt

Melt chocolate chips in a double boiler.  Beat in sour cream and salt with a
wooden spoon and refrigerate.

KEY WORDS: icing, cheesecake, dessert, entertain
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"Chocolate and Pumpkin may sound a bit unusual, but this rich cake would be a
hit for Thanksgiving."

                      CHOCOLATE CHIP PUMPKIN TUNNEL CAKE

CAKE:
8 T. butter (room temp.)
1 cup dark brown sugar
2 eggs  (room temp.)
1 cup pureed pumpkin (not pie filling)
2 1/2 cups cake flour, sifted
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground ginger
1 cup buttermilk (low fat not recommended)
3/4  cup walnuts, chopped
6 oz chocolate chips
1 orange rind, finely grated
FILLING:
8 oz. cream cheese, softened
1 egg
1/4 cup sugar
1 tsp. vanilla

CAKE:
Preheat oven to 350 degrees.  For each cake, grease and flour a 2 quart ring
type cake pan (Bundt or Kuglehopf).  Cream brown sugar and butter together,
beating until fluffy.  Add eggs, one at a time, until thoroughly incorporated.
Stir in pureed pumpkin.  Sift all dry ingredients together including spices
and add slowly to the pumpkin mixture until completely blended.  Pour the
buttermilk in 1/4 cup at a time and mix well but not too long (about a
minute).  Finally add and mix (by hand) the walnuts and chocolate chips and
orange rind. Set aside.

FILLING: Combine all ingredients thoroughly.

ASSEMBLY:
Pour slightly less than half the batter into the prepared pan and smooth the
surface.  With a serving-sized spoon, create a "trough" in the batter by
running it in a complete circle about 1 1/2" deep (don't touch the sides).
Slowly spoon the cream cheese filling into the trough.  Gently spoon in the
rest of the pumpkin cake batter trying not to disturb anything.  Smooth the
top out and place in the middle of the oven.  Bake for approximately 45
minutes or until the cake seems done using an "inserted straw" test.  Allow to
cool for an hour before releasing. Drizzle top with CHOCOLATE CHIP PUMPKIN
TUNNEL CAKE GLAZE if so desired (see recipe for directions).

Serves: 8

KEY WORDS: holiday, dessert, cake, unusual
-----
"Try this on our CHOCOLATE CHIP PUMPKIN TUNNEL CAKE, or any other cake you
desire."

                   CHOCOLATE CHIP PUMPKIN TUNNEL CAKE GLAZE

2 T butter
2 T cocoa
2 T water
1 cup confectioner's sugar
1/2 tsp. vanilla

Melt butter in small saucepan over low heat; add cocoa and water, stirring
constantly until mixture thickens.  Do not boil.  Remove from heat.  Blend in
confectioner's sugar and vanilla.  Pour over top of cake, letting it drizzle
down the  sides.

Makes: 1/2 cup glaze.

KEY WORDS: icing, cake, holiday, dessert, unusual
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"For Thanksgiving, we offer a cranberry chocolate torte."

                          CRANBERRY CHOCOLATE TORTE

CAKE:
1 can (16 oz ea.) cranberry sauce, with
      whole cranberries
7 oz. bittersweet or semisweet
      chocolate, coarsely chopped
1/2 cup unsalted butter
1/2 cup almonds, ground
1/4 cup sifted all-purpose flour
3 eggs, large, separated
3/4 cup sugar (USE ONLY
1/2 cup IF SEMISWEET CHOCOLATE IS USED)
1/4 tsp. almond extract
GLAZE:
1/2 cup currant jelly
2 T. cranberry juice cocktail

CAKE:
Adjust rack to bottom third of oven and preheat 350 degrees.  For each cake,
grease and flour one 9" springform pan.

Place cranberries in small bowl and gently stir until slightly liquid.  In
another small bowl, combine ground almonds, flour.  In a double boiler, over
simmering, not boiling water, melt chocolate and butter, stirring occasionally
to blend.  Remove from heat, set aside.

In a large mixing bowl, beat yolks and sugar until thick and light.  With
mixer on low speed, add flour-almond combination, beating just until mixed.
Add chocolate butter mixture, blend gently. Remove beater, stir in cranberries
and almond extract.

In a medium bowl, with clean, dry beater, fluff egg whites with pinch of salt
until they hold their shape, but are not dry.  Fold whites into batter.  Pour
into prepared pan using rubber spatula to smooth surface gently.  Bake in
preheated oven for 55 minutes.  Remove from oven, allow to cool completely
while still in springform.  Place in refrigerator until chilled (about 1
hour).  When ready to serve, release from pan and transfer top serving plate,
removing the bottom plate of springform.  Garnish with cranberry glaze and
ground almonds if desired.

GLAZE:
Combine ingredients in a small saucepan.  Stir constantly over low heat until
jelly is melted and mixture is thoroughly liquid. Brush cake completely with
cranberry glaze.  Allow glaze to set.  Give top of cake a second coat.
Refrigerate, if desired, to speed up setting time.

Serves: 10

KEY WORDS: dessert, torte, holiday, cake, unusual
-----
"Don't forget the schlag, the inevitable whipped cream served with most
Viennese desserts."

                               THE SACHERTORTE

BATTER:
6 oz bittersweet chocolate
5 oz sweet butter, softened
1/2 cup + 2 T. sugar
6 eggs, large, separated
1 cup cake flour, sifted
12 oz jar apricot preserves
ICING:
3 oz sweet butter
6 oz bittersweet chocolate
2 T. corn syrup
2 T. water
1 cup heavy cream, lightly whipped

For each cake, use a 9 x 3" round cake pan and 9" round baking parchment.
Preheat oven to 325 degrees.  Melt chocolate for cake in a double boiler, stir
and remove from heat to cool.  Cream the butter with the sugar until fluffy,
then stir in egg yolks and the cooled chocolate, fold in flour.  Butter the
cake pan and place the parchment circle on bottom.  Butter the parchment, dust
with flour, and shake out the excess.  Beat whites until stiff but not dry,
then stir in one heaping tablespoon into mixture and fold in the rest.  Pour
mixture into pan and bake 45 minutes.  Unmold onto a rack, remove paper, and
cool.  Heat apricot preserves in a pan, let boil, strain, then pour half over
top and sides of cake.  When set, reheat glaze and repeat process.

ICING:
Melt the butter and chocolate for icing in a double boiler with the syrup and
water, stirring until smooth.  When second coat of apricot is dry, pour warm
icing over cake, smoothing sides with a spatula.  Allow to set about 1 hour.
Serve with whipped cream.

Serves: 10

KEY WORDS: dessert, torte, cake
-----
"This one keeps very nicely for several days."

                             QUEEN OF SHEBA CAKE

6 oz semisweet chocolate
3/4 cup + 2 T sweet butter
1/3 cup sugar
4 eggs separated
1 1/2 cups finely ground, blanched almonds

For each cake, use a 6 cup bundt pan or 9" round cake pan.  Adjust a rack to
the center of the oven and preheat to 350 degrees.  Butter the inside of the
bundt pan and sprinkle with flour, shake out the excess.  If using a 9" pan,
cut out a circle of parchment to fit bottom.  Butter the pan, place parchment
inside and butter then dust lightly with flour.

Melt the chocolate in the top of a double boiler.  Cream the butter with sugar
until light and fluffy, then add the egg yolks, one at a time, beating well
after each addition.  Stir in the almonds and melted chocolate, blending well.
Beat the egg whites until they hold their shape then sir two heaping
tablespoons into the chocolate mixture.  Carefully fold in the remaining
whites.  Pour batter into pan.

Bake on middle level rack for 45 minutes.  Cake should be slightly underdone.
Allow it to cool in the pan then turn out onto a cake rack to ice.  Frost with
QUEEN OF SHEBA ICING.  Serve with whipped cream if desired.

Serves: 8

KEY WORDS: dessert, cake, icing, entertain, make ahead
-----
"Use on QUEEN OF SHEBA CAKE, or any other cake of your choice."

                          QUEEN OF SHEBA CAKE ICING

3 oz semisweet chocolate
1 oz unsweetened chocolate
2 Tbsp sweet butter
1/2 cup confectioner's sugar
3 Tbsp water
1 cup lightly whipped cream*

Melt the chocolates for the icing in the top of a double boiler.  Cut the
butter into small pieces and sift the sugar.  Add the butter to the chocolate,
a little bit at a time, then stir in the sugar.  Remove from the heat and add
the water, beating with a whisk until smooth.  If icing seems too thick, add a
little extra water.  Pour immediately over the cake (icing that runs off can
be reheated and used to cover any bare spots).  Allow to set for two hours.

KEY WORDS: icing, cake, dessert, entertain, make ahead
------