Linda's Almond Chocolate Cake
2 c. white sugar
1 t. salt
1 c. almond soy milk
1 3/4 c. all-purpose unbleached flour
1/3 c. safflower oil
3/4 c. Hershey's unsweetened cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. almond extract or spray with no-stick cooking spray. Measure and add all ingredients to large
Preheat oven to 350 degrees. Butter a 13 inch by 9 inch metal cake pan
bowl. Combine until moistened. Beat with electric mixer 4 to 5 minutes.
Pour into cake pan. Bake 32 minutes. Can eat warm or allow to completely
cool before frosting.
**20
Blueberry Peach Cake
For the pastry crust:
1 1/2 c. all-purpose unbleached flour
5 T. white sugar
1 t. baking powder
1/4 t. salt
1 stick (1/2 c.) cold unsalted butter, cut into cubes
2 eggs, whites only
1 t. pure vanilla extract
Pulse together flour, sugar, baking powder and salt in food processor
until combined. Add butter. Pulse just until mixture resembles coarse meal.
Add egg whites and vanilla. Pulse just until dough clumps and begins to form
a ball. Butter a spring form pan or 9 by 11 inch glass baking dish and dust
with sugar. Press dough into bottom evenly. Place in refrigerator to chill.
For the filling:
5 T. white sugar
2 T. all-purpose unbleached flour
1 T. quick-cooking tapioca
2 pounds firm, ripe large peaches, about 4
1 c. (1/2 pint) fresh blueberries
1 T. lemon juice
Preheat oven to 375 degrees. Rinse and drain blueberries. Process
sugar, flour and tapioca in food processor until powdery. Place in large bowl.
Peel the peaches. Cut in half and discard pit. Slice peaches thin and cut in
half. Place in bowl with flour mixture. Add lemon juice and blueberries. Toss
gently until well coated with flour mixture. Spoon filling into pastry shell.
Place on large cookie sheet. Cover loosely with aluminum foil. Bake 55
minutes covered. Remove foil and bake another 5 minutes. Transfer cake
to rack to cool. Filling will be a little runny. Will set up nicely as cake cools.
Special Chocolate Cake
1 3/4 c. all-purpose unbleached flour
1/2 t. baking powder
1 t. salt
1 t. baking soda
1 t. cinnamon
1/2 c. Hershey's unsweetened cocoa
1 1/4 c. white sugar
1/2 c. unsalted butter
1/3 c. low fat milk
4 eggs, whites only
1 t. pure vanilla extract
1/2 c. cold coffee
Preheat oven to 350 degrees. Lightly spray a 13 inch by 9 inch baking dish
with no-stick cooking spray or lightly butter and flour. Sift dry ingredients in
large bowl. Cream together butter, milk, eggs and then add vanilla and cold
coffee. Add to dry ingredients. Beat 5 minutes at medium speed. Bake 30 to
35 minutes. Serve warm with vanilla ice cream or allow to cool completely.
Serves 8 to 12.
Pineapple Chiffon Cake
1 envelope Knox gelatin
1/4 c. cold water
6 eggs, whites only
1 can crushed pineapple with syrup
1 T. lemon juice
1/4 t. salt
1/3 c. white sugar
3 eggs, whites only
2/3 c. ice cold low fat milk
1 T. lemon juice
thin chocolate cookies
Soften gelatin in cold water. Combine 6 eggs, whites only, pineapple and
syrup, lemon juice and salt. Cook over hot water, stirring constantly until
custard consistency. Stir in softened gelatin until thoroughly dissolved. Cool.
Slowly beat sugar into 3 stiffly beaten egg whites. Fold into gelatin. Whip
ice cold evaporated milk until triple in volume. Add lemon juice. Beat until
very thick. Fold into gelatin. Spoon 1/4 of mixture into waxed paper lined
loaf pan. Add layer of thin chocolate cookies. Repeat, ending with chiffon as
top layer. Cover and chill over night. Remove from loaf pan and place on
serving plate. Serves 8 to 10.
Date and Applesauce Cake
2 c. dates, chopped
1 c. boiling water
1 c. unsweetened applesauce
1 3/4 c. white sugar
1/2 c. unsalted butter
4 eggs, whites only
3 c. all-purpose unbleached flour
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. pure vanilla extract
1/2 c. walnuts, chopped
Preheat oven to 350 degrees. Spray 9 inch by 12 inch baking pan with
no-stick cooking spray. in medium bowl, combine dates and water. Allow
to cool. Blend applesauce, sugar and butter. Add to date mixture. Add eggs
nuts. Combine well with creamed mixture. Bake approximately 1 hour.
Serves 6 to 8.
Spice Cake with Baked Meringue
1 1/2 c. brown sugar
1/2 c. unsalted butter
1 t. salt
6 eggs, whites only
1 c. low fat milk
2 1/2 c. all-purpose unbleached flour
1/4 t. baking soda
3 t. baking powder
1 t. cinnamon
1/2 t. ground cloves
1/4 t. nutmeg
Preheat oven to 375 degrees. Lightly butter 9 inch square baking pan. In
large bowl, cream sugar, butter, salt, egg whites. Add sifted dry ingredients,
alternating with milk. Pour into baking pan. Bake 30 to 35 minutes or until
To make meringue:
1 t. pure vanilla extract
3 eggs, whites only
1 1/2 c. brown sugar
1/2 c. walnuts, chopped
Preheat oven to 350 degrees. Beat egg whites with electric mixer until
stiff peaks form. Add sugar gradually. Spoon meringue on cake. Sprinkle
walnuts on top. Bake 20 to 25 minutes. Allow to cool.
Virginia's White Cake with Chocolate Peanut Butter Frosting
1 package white cake mix
1/2 c. water
2 T. unsalted butter
2 squares unsweetened chocolate
1 3/4 c. white sugar
1/2 c. smooth peanut butter
Prepare cake according to package directions and allow to cool. Heat
water, butter and chocolate in saucepan until chocolate has melted. Remove
from heat. Add sugar and peanut butter. Beat well with electric mixer. Spoon
frosting on cake and smooth out to edges.
Appelkaka Med Vaniljsas, Swedish Apple Cake with Vanilla Sauce
Cake:
2 c. unseasoned bread crumbs
4 T. unsalted butter
1 1/3 c. apple sauce
Preheat oven to 375 degrees. Melt butter in medium skillet over medium
heat. Add bread crumbs. Stir until nicely browned. Lightly butter baking
dish. Add bread crumbs to pan, alternating with apple sauce and finishing
with crumbs. Bake 25 to 35 minutes. Cool.
Vanilla Sauce:
3 egg yolks
1 c. heavy cream
1 T. white sugar
2 t. pure vanilla extract
3/4 c. whipped cream
Place egg yolks, cream and sugar in medium sauce pan. Over medium
heat, simmer until thick, stirring constantly. Do not boil. Remove from heat.
When cool, add vanilla. Fold in whipped cream.
Spoon onto apple cake. Serves 4.
Double Cherry Upside Down Cake
1 package Duncan Hines Cherry Supreme Deluxe Cake Mix
1/2 c. or 1 stick unsalted butter
3/4 c. white sugar
16 oz. pitted sour cherries or 20 oz. frozen cherries, thawed
whipped cream for garnish
Preheat oven to 350 degrees. Spray 13 inch by 9 inch by 2 inch baking
pan with no-stick cooking spray. Melt butter in baking pan. Stir in sugar
until well-mixed with butter. Drain cherries. Suggestion: reserve cherry juice
to use in cake recipe. Arrange cherries in butter mixture. Mix cake as
directed on package, substituting cherry juice for any liquid that package
calls for. Spread batter evenly over fruit in pan. Bake 45 to 50 minutes
or until cake tests done with toothpick. Let cool 5 minutes. Turn upside
down onto serving platter. Serve warm or cool with whipped cream.
Pineapple Date Cream Cake
1 8 oz. Angel Food Cake, cut in 3 layers
1 c. dates, chopped
1 c. water
1/2 c. walnuts, chopped
1 1/2 c. pineapple, drained, crushed
1 1/2 c. whipped cream
In medium sauce pan, over medium high heat, cook dates, water and
walnuts until dates fall apart and mixture thickens. Cool. Place bottom
layer of cake on plate. Spoon date mixture on top. Place middle layer of
cake on. Spoon pineapple on. Place top layer of cake on. Spread whipped
cream on top. Serves 6 to 10.
Old Fashioned Jelly Cake
2 c. white sugar
1/2 c. unsalted butter
1/2 t. ground nutmeg
8 eggs, whites only
3 c. all-purpose unbleached flour
3 t. baking powder
1 c. low fat milk
1 t. pure vanilla extract
current, cherry or any jelly
Preheat oven to 350 degrees. Lightly butter six 9 inch pans. In medium
bowl, cream sugar, butter and nutmeg well. Add 4 egg whites, one at a time,
beating well after each addition. Sift together flour and baking powder three
times. Add to butter mixture, alternating with milk. Add vanilla. Fold in last
4 egg whites. Pour into cake pans. Bake 12 to 15 minutes. Cool slightly on
racks. Remove from pans. Place one cake on platter. Spoon jelly on top.
Repeat with remaining cakes and jelly. Suggestion: can use different jellies.
Suggestion: can use butter cream frosting or below recipe:
Frosting:
1 c. low fat milk
5 T. all-purpose unbleached flour
1/2 c. unsalted butter
1 c. white sugar
In medium sauce pan, stir milk and flour until smooth paste. Then cook,
stirring constantly until thick. Allow to cool. Whip butter, sugar and vanilla.
Add to flour mixture. Spoon unto cake and smooth to edges.
**10
Mary Lou's Yummy Cake
1/2 c. unsalted butter
1 t. pure vanilla extract
1/3 c. white sugar
4 eggs, whites only
1/2 t. salt
1 1/2 c. cake flour
1 t. baking powder
2 eggs, whites only
1/2 c. walnuts, chopped
1/3 c. wild flower honey
Preheat oven to 350 degrees. Add first seven ingredients to large bowl and
combine well. Pour into 8 inch by 8 inch baking pan that has been sprayed
with no-stick cooking spray. Add last three ingredients to medium bowl and
combine well. Spread over first batter. Bake 25 to 28 minutes. Can serve
warm or let cool completely.
Chocolate Cake
1 1/2 c. white sugar
1 3/4 c. all-purpose unbleached flour
3/4 c. Hershey's unsweetened cocoa
2 t. baking soda
1 t. baking powder
1 t. salt
4 eggs, whites only
1 c. buttermilk
1/2 c. vegetable oil
1 t. pure vanilla extract
1 c. strong black coffee
Preheat oven to 350 degrees. Butter 2 9 inch cake pans. Combine dry
ingredients in large bowl. In separate bowl, mix eggs, buttermilk, oil and
vanilla. Add to dry ingredients and mix well. Add coffee and mix well. Beat 2
minutes with electric mixer, on low speed and then beat 4 minutes on high.
Pour into cake pans. Bake 35 to 45 minutes. Test with toothpick to decide
when done. Cool cakes for 10 minutes. Remove from pans and allow to coolcompletely.
Sweet German Chocolate Cake with Coconut Pecan Frosting
1 package or 4 oz. Baker's German Sweet chocolate
1/2 c. water
2 c. all-purpose unbleached flour
1 t. baking soda
1/4 t. salt
1 c. or 2 sticks unsalted butter
1 1/3 c. white sugar
4 eggs, yolks only
1 t. pure vanilla extract
1 c. buttermilk
4 eggs, whites only
Preheat oven to 350 degrees. Spray 3 9 inch round cake pan with no-stick
cooking spray. Microwave chocolate and water in large microwavable bowl on
high for 1 1/2 to 2 minutes or until chocolate is almost melted. Stir halfway
through heating time and when removed from microwave, until completely
melted. In medium bowl, combine flour, baking soda and salt. Set aside. In
medium bowl, beat butter and sugar with electric mixer on medium speed
until light and fluffy. Add egg yolks, 1 at a time, beating well after each
addition. Stir in melted chocolate and vanilla. Add flour, alternating with
buttermilk, beating after each addition until smooth. Beat egg whites in large
bowl with electric mixer on high speed until stiff peaks form. Gently stir into
batter. Pour into prepared pans. Bake 30 minutes or until cake springs back
when lightly touched in center. Immediately run spatula between cakes and
sides of pans. Cool 15 minutes. Remove from pans. Cool completely.
When ready to prepare frosting:
Coconut Pecan Frosting
12 oz. half and half
1 1/2 c. white sugar
3/4 c. or 1 1/2 sticks unsalted butter
4 egg yolks, slightly beaten
1 1/2 t. pure vanilla extract
1 package or 7 oz. coconut, flaked or shredded
Mix half and half, sugar, butter, egg yolks and vanilla in large sauce pan
over medium heat. Cook and stir for about 12 minutes or until thickened and
golden brown. Remove from heat. Stir in coconut and pecans. Beat until cool
and of spreading consistency. Makes about 4 1/2 c.
Place 1 cake round on cake platter. Spread frosting on top only but out to
edges completely. Place 2nd cake round on top of first. Spread frosting on
top but out to edges completely. Place 3rd cake round on top of 2nd. Spread
frosting on top and completely out to edges and on sides of cakes. Do not
immediately cover. Serves 4 to 10, depending on size of slice.
Angel Food Delight
1 small package chocolate chips
3 T. low fat milk
2 eggs, yolks only
3 T. white sugar
1/2 pint whipping cream
2 eggs, whites only
1 angel food cake
In microwave-safe bowl or double boiler, combine chocolate chips, milk,
egg yolks and sugar. Mix well, melt and allow to cool a little. In separate
bowl, combine whipping cream and egg whites. Fold into chocolate mixture.
Break cake into small pieces. Put half of cake pieces into shallow pan. Pour
half of chocolate mixture over. Add remaining cake pieces. Pour remaining
chocolate mixture over top. Cover with lid, saran wrap or aluminum foil.
Refrigerate for 24 hours.
Winter Blueberry Cake
1/4 pound unsalted butter
1 1/4 c. white sugar
1/2 t. baking soda
1/4 t. salt
1 1/2 t. pure vanilla extract
6 large eggs, whites only
2 c. all-purpose unbleached flour
3/4 c. buttermilk
1 c. unsweetened frozen blueberries
2 T. all-purpose unbleached flour
Preheat oven to 350 degrees. Butter and flour a 9 inch square cake pan.
In medium bowl, Cream butter, sugar, baking soda, salt and vanilla. Beat
in egg whites, two at a time. Stir in flour in three additions, alternating with
buttermilk, beating until smooth each time. In small bowl, mix blueberries
and 2 T. flour. Fold in blueberries. Pour into pan. Bake about 45 minutes or
when toothpick inserted into center comes out clean. Loosen edges and turn
out of pan to cool. Serve warm. Serves 4 to 8.
Alice's Cinnamon Breakfast Cake
Mix in large bowl:
3/4 c. white sugar
1/4 c. soft butter
2 eggs, whites only
Stir in:
1/2 c. low fat milk
Sift together and add:
2 t. baking powder
1 1/2 c. all-purpose unbleached flour
1/2 t. salt
Mix in separate bowl:
1/2 c. brown sugar
2 T. all-purpose unbleached flour
2 t. cinnamon
2 T. unsalted butter, melted
1/2 c. chopped nuts, if desired
Preheat oven to 375 degrees. Divide both mixes into halves. Put half of
the 1st mixture in buttered and floured 9 inch baking pan. Sprinkle 1/2 of
the 2nd mixture on, then put the rest of the 1st mixture on, and then the
remaining 2nd mixture. Bake for 30 minutes or until toothpick inserted into
center comes out clean. Can serve hot or cool. Serves 6 to 12.
Sour Cream and Cherry Coffee Cake
For cake:
2 1/2 c. all-purpose unbleached flour
1 t. baking powder
1/2 t. baking soda
1 c. or 1 1/4 pound sticks unsalted butter, soft
1 1/4 c. white sugar
1 t. pure vanilla extract
1/2 t. lemon rind, grated
4 large eggs, whites only
8 oz. or 1 c. reduced fat sour cream
1 c. sweet red cherries, pitted, halved
1/2 c. walnuts, chopped fine
1/2 t. cinnamon
For topping:
1 T. white sugar
1/4 t. cinnamon
1/4 to 1/2 c. chocolate syrup
Preheat oven to 350 degrees. Wipe inside of 9 inch tube pan with butter
and dust with a little flour. In medium bowl, stir together flour, baking
powder and baking soda. In large bowl, using electric mixer, cream butter,
sugar, vanilla and lemon rind. Add sour cream and mix until blended. Add
egg whites a little at a time, until blended. Reduce to low speed. Add flour
mixture and blend until smooth. In medium bowl, add cherries, walnuts, 2
T. fructose and cinnamon. Add 1/3 of batter, about 1 1/2 c., to tube pan.
Sprinkle 1/2 of cherry mixture on top. Repeat layers of batter and then
cherry mixture. Bake about 60 minutes or until knife comes out clean when
inserted into center. Cool on wire rack about 5 minutes. Loosen edges with
knife and turn out on rack covered with piece of wax paper. Cool completely
with top side down or serve warm and inverted on cake plate with top side
up. Drizzle chocolate sauce over cake. Serves 10 to 14.
Cream Cheese Apple Cake
2 c. all-purpose unbleached flour
1/2 t. baking soda
1 t. cream of tartar
1/4 t. salt
1 c. unsalted butter
3/4 c. white sugar
1 t. pure vanilla extract
4 large eggs, whites only
Cream Cheese Filling
Custard Topping
3 pounds or 9 medium red apples
1/3 c. pecans, chopped
Preheat oven to 350 degrees. Tightly wrap outside of 9 by 3 inch spring
form pan with 18 inch wide heavy weight foil so it covers bottom and sides
of pan. Butter the inside of pan. In medium bowl, stir together flour, baking
soda, cream of tartar and salt. In large bowl, cream butter, sugar and vanilla.
Beat in egg whites and then flour mixture, until well blended. Spread batter
Prepare Cream Cheese Filling:
2 8 oz. packages of cream cheese, room temperature
2 t. vanilla
1/3 c. white sugar
2 t. heavy cream
In medium bowl, beat together above 4 ingredients.
Prepare Custard Topping:
1 c. heavy cream, minus 2 t.
4 large eggs, whites only
1/3 c. white sugar
1 T. lemon juice
1/2 t. cinnamon
1/8 t. nutmeg
In medium bowl, beat together above 6 ingredients. Pare and core apples.
Remove spring form pan from refrigerator. Spread cream cheese filling over
batter. Arrange apples over filling. Pour custard topping over apples. Sprinkle
another hour. Place pan on rack to cool. Remove foil. Use a knife to loosen sides
from spring form pan. Remove pan sides. Allow to completely
cool. Serve at room temperature. Refrigerate any left overs. Serves 10 to 12.
scrape batter into prepared pan. Bake 50 to 55 minutes or until a wooden
Vanilla Pound Cake with Sparkling Wine Glaze
To make pound cake:
3 c. all-purpose unbleached flour
1 t. baking powder
1/4 t. salt
1 c. sparkling wine or low fat milk
3 T. reduced fat sour cream
2 1/2 c. white sugar
3/4 c. unsalted butter, melted
1/4 c. safflower oil
10 cold eggs, whites only
2 T. vanilla paste or pure vanilla extract
Preheat oven to 350 degrees. Butter and flour a 10 inch tube pan and set
aside. In large bowl, sift together flour, baking powder and salt and set aside.
In small bowl, stir together sparkling wine and sour cream and set aside. In
large mixing bowl, beat sugar, melted butter and oil with electric mixer until
well combined. Add eggs, 2 egg whites at a time, beating well after each
addition. Beat in vanilla paste or extract. Beat on medium to high speed 3 to
5 minutes or until thicker and lighter in color. Add 1/3 of the flour mixture
and beat on low speed just until combined, scraping side of bowl as needed.
Add half of the wine mixture, beat just until combined. Repeat with 1/3 of
the flour mixture, the remaining wine mixture and the remaining flour mixture,
beating just until combined after each addition. With rubber spatula,
toothpick inserted near center comes out clean. Cool in pan on wire rack 15
minutes.
While pound cake is cooling, prepare the Sparkling Wine Glaze:
1 c powdered confectioner's sugar
2 to 3 T. sparkling wine
In small bowl, combine sugar and 1 T. sparkling wine. Stir in additional
wine, 1 T. at a time, to reach drizzling consistency.
After pound cake has cooled for 15 minutes, turn out on large plate. Drizzle
with Sparkling Wine Glaze. Serves 8 to 12.
Nutritional information per serving: 361 cal, 14 g fat, 90 mg chol, 145 mg
sodium, 51 g carb, 1 g fiber, 5 g pro.
Chocolate Cake
2 c. white sugar
1 3/4 c. all-purpose unbleached flour
3/4 c. Hershey's unsweetened cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. low fat milk
1/2 c. light vegetable oil
2 t. pure vanilla extract
Preheat oven to 350 degrees. Butter and flour a 13 by 9 inch cake pan.
Measure and add all ingredients to large bowl. Combine until moistened. Beat
with electric beaters 5 to 6 minutes. Pour into pan. Bake 35 minutes or until
an inserted toothpick comes out clean. Let cool completely before putting
icing on.