Archive for the ‘Cakes’ Category

Makes 16 servings


  • 1/2 cup cake flour (not self-rising)
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 large eggs, whites and yolks separated
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • confectioners’ sugar, for dusting


  • 2 pints peppermint ice cream or 2 pints vanilla ice cream mixed with 30 crushed hard peppermint candies (1 cup), softened
  1. Cake: Preheat oven to 400°F.  Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with nonstick foil.  In bowl, combine flour, cocoa powder, baking powder and soda and salt. 
  2. Place egg whites and yolks in 2 separate large bowls.  With mixer at medium speed, beat egg whites until foamy.  Gradually beat in 1/2 cup of the sugar.  At high speed, beat whites just until stiff – but not dry – peaks form.  With same beaters, beat yolks with remaining 1/4 cup sugar for 3 minutes until thickened; beat in vanilla. 
  3. At low speed, beat half the flour mixture into yolks.  Fold in half the whites.  Fold in remaining flour, then remaining whites.  spread in pan.  Bake 12 minutes, until top springs back when pressed.  Dust a clean kitchen towel with confectioners’ sugar; invert cake onto towel.  Remove pan; peel off foil.  Starting from a long end, roll up cake in towel; place seam side down on rack; cool completely. 
  4. Filling: Unroll cake; spread evenly with peppermint ice cream; roll up cake.  Wrap tightly in nonstick foil and freeze, seam side down, overnight, until firm. 
  5. Unwrap cake; rim ends.  dust with confectioners’ sugar.  Slice; serve immediately. 

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Makes 12 servings

  •  1 pkg (12 oz) all-butter loaf or pound cake, quartered
  • 6 tbsp unsalted butter, melted
  • 1/2 cup sliced almonds
  • 1 1/2 tsp pumpkin pie spice
  • 5 Rome apples (about 2 lbs), peeled, cored and thinly sliced
  • 2 pkg (4.4 oz each) fresh blueberries, rinsed
  • 1/2 cup packaged light-brown sugar
  • 2 tbsp cold unsalted butter, cut up
  • vanilla ice cream or whipped cream, for serving
  1. Heat oven to 350°F.  Coat a 2 quart deep baking dish with nonstick cooking spray.  Set aside. 
  2. Place half of the pound cake in a food processor.  Pulse until no large pieces remain.  Add second half of the pound cake and pulse until crumbs are formed.  Transfer to a large bowl.  Stir in melted butter, almonds and 1 tsp of the pumpkin pie spice until blended. 
  3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 tsp pumpkin pie spice.  Toss to combine. 
  4. Sprinkle 1/2 cup of the crumb mixture into bottom of prepared dish, coating evenly.  Top with half of the apple mixture and half of the remaining crumb mixture.  Repeat, ending with crumb mixture.  Dot top of mixture with cold butter pieces and cover dish with foil. 
  5. Bake at 350°F for 30 minutes.  Remove from oven; cool at least 15 minutes before serving with ice cream or whipped cream on side, if desired. 

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Serves 6

  • 1 1/2 pints strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 tbsp orange liqueur
  • 1 cup raspberries
  • 1/2 cup each blueberries and blackberries
  • 3 oz white chocolate, chopped
  • 1/2 cup mascarponte cheese
  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  • 6 sponge cake dessert shells, cut into 3/4 inch cubes
  • 6 small strawberries, for garnish
  1. In a food processor, puree 2 cups of the strawberries, granulated sugar, and 1 tbsp of the orange liqueur until smooth; pour into a bowl.  Slice remaining strawberries.  Stir sliced strawberries, raspberries, blackberries and blueberries into strawberry puree. 
  2. In a large bowl, melt white chocolate in microwave according to package directions.  Let cool slightly.  Fold in mascarponse cheese.  In a medium bowl,whip heavy cream and confectioners’ sugar just until stiff.  Fold cream into chocolate mixture, just until combined. 
  3. Place half of sponge cake cubes into 6 glasses or dishes.  Sprinkle with half of remaining 1 tbsp of the orange liqueur.  Spoon half of berry mixture over cake.  Top with half of cream mixture, spreading evenly.  Repeat with remaining cake, liqueur, berries, and cream.  Serve, or cover and refrigerate 1 hour or overnight.  Garnish each with strawberry. 

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Serves 10

  • 1 pkg (12 oz) pound cake
  • 2 cups chocolate ice cream (1 pt) slightly softened
  • 1 tub (8 oz) whipped topping, thawed
  • 1/4 cup flaked coconut, toasted
  1. Cut cake horizontally into 3 even layers.  Place bottom cake layer on serving plate; spread with 1 cup of the ice cream. 
  2. Repeat layers of cake and ice cream.  Cover with top cake layer. 
  3. Frost sides and top of cake with whipped topping; sprinkle with coconut.  Serve immediately.  Or, store in freezer until ready to serve.

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Serves 4

  • 1 1/4 cups fresh raspberries, divided
  • 1 tbsp sugar
  • 1 tsp fresh lemon juice
  • 8 thick slices angel food cake
  • 1 can (15.5 oz) sliced peaches, drained
  • 1 1/3 cups thawed, frozen whipped topping
  • 4 sprigs mint (optional)
  1. Reserve 4 raspberries for garnish.  Press remaining raspberries through a sieve to puree; discard the seeds.  Combine raspberry puree, sugar and lemon juice in a medium bowl and mix well. 
  2. Spoon equal portions of the raspberry mixture onto each of 4 individual dessert plates.  Place 2 slices of angel food cake on top of raspberry puree on each plate. 
  3. Top with equal portions of drained peaches and whipped topping.  Garnish with reserved raspberries and mint sprigs, if desired. 

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Serves 9

  • 1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
  • 1 cup milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1/2 cup thawed whipped topping
  • 1 square semi-sweet baking chocolate, melted
  1. Preheat oven to 400°F.  Unfold pastry sheet on lightly floured surface; roll pastry out to 10″ square.  Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass.  Place on ungreased baking sheet.  Bake 10 minutes; cool completely. 
  2. Meanwhile, pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping.  Cover.  Refrigerate 15 minutes. 
  3. Cut cream puffs horizontally in half.  Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops.  Drizzle with melted chocolate.  Serve immediately.  Or, cover and refrigerate until ready to serve. 

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Makes 12 servings


  • 2 cups all-purpose flour
  • 2/3 cups unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 3 large eggs
  • 1 2/3 cups sugar
  • 1 cup mayonnaise
  • 1 tsp vanilla extract
  • 1 1/3 cups water

Fudge Frosting:

  • 1/2 cup (1 stick) unsalted butter, cut up
  • 9 oz bittersweet chocolate, coarsely chopped
  • 6 oz unsweetened chocolate, coarsely chopped
  • 2 cans (14 oz each) sweetened condensed milk
  • 1 tsp vanilla extract
  1. Cake: Preheat oven to 350°F.  Grease 2 (9 inch) round cake pans. 
  2. Sift together flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside. 
  3. Beat eggs and sugar in large bowl of an electric mixer on medium-high speed until thick and light, about 1 minute.  Beat in mayonnaise and vanilla.  With mixer at low speed, alternately add water and dry ingredients, beginning and ending with dry ingredients, just until blended. 
  4. Divide batter between pans.  Bake until cakes are firm to the touch in centers, 30 minutes.  Unmold onto wire racks and cool completely. 
  5. Fudge Frosting: Combine butter and chocolates in a large microwave-proof bowl.  Microwave on medium 4 minutes; whisk until smooth.  Whisk in condensed milk and vanilla until blended.  Refrigerate until thick enough to spread, about 45 minutes. 
  6. Transfer one cake layer to a serving plate.  Spread with 1 1/2 cups frosting.  Top with second cake layer; frost top and sides with remaining frosting. 

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