Buttermilk Spice Cake

Ingredients:

• 2 cups brown sugar
• 1 stick butter, softened
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• Pinch salt
• 1 cup buttermilk
• 1 1/2 to 2 x recipe Roasted Walnut Cream Cheese Frosting

Preparation Instructions:

Preheat the oven to 350 degrees F.

Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Greaseand flour the parchment rounds.

In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.

Bittersweet Cheesecake Torte

Ingredients:

2/3 cup whipping cream

8 ounces milk chocolate or bittersweet chocolate, chopped

    Nonstick spray for baking

1 19.5-ounce package brownie mix

2  8-ounce packages cream cheese, softened

1/2 cup sugar

2 teaspoons vanilla

2 eggs, lightly beaten

3 ounces milk chocolate or bittersweet chocolate, melted

3 ounces white baking chocolate, melted

Preparation Instructions: 

1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.

2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.

3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.

4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.

5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.

6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.

7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.

Key Lime Cake

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 oz) package lime flavored gelatin mix
1 cup orange juice
1/2 cup butter
1 (8 oz) package cream cheese
3 tablespoons fresh lime juice (I also add lemon juice for more flavor)
4 cups confectioners' sugar
Lemon and lime peel, zested (optional) 

Preparation Instructions:
Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.


To make frosting: 
In a large bowl, beat the butter and cream cheese until light and fluffy. Add juices and confectioners sugar. Mix well. Add lemon and lime peel to taste. 

Chill and enjoy!

Zucchini Bread

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel

Preparation Instructions:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350̊ for 55-65 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. Yield: 2 loaves (12 slices each).

“Bluebarb” Coffee Cake

Ingredients:
Crumb Topping:
½ cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
½ teaspoon ground cinnamon
1/4 cup firm butter or margarine
Coffee Cake:
2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 ½ teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze:
½ cup powdered sugar
1 ½ to 2 teaspoons hot water
1/4 teaspoon vanilla

Preparation Instructions:
1. Heat oven to 375̊F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Sour Cream Pumpkin Bundt Cake

Ingredients:
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350̊F. *Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

**To assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

*I used 2 springform pans.
**I just layered batter, streusel, batter, streusel. This recipe makes enough for two springform pans. And I made more streusel.

The Best Coffee Cake. Ever.

Ingredients:
For the Cake:
1-½ stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-¼ cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
_____
For the Topping:
1-½ stick Butter, Softened
¾ cups Flour
1-½ cup Brown Sugar
2 Tablespoons Cinnamon
1-½ cup Pecans, Chopped

Preparation Instructions:
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Grandma’s Moist Chocolate Cake

Ingredients:
2 cups flour
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
3/4 cups cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp. Vanilla

Preparation Instructions:
Mix Well. Put in greased and floured 13x9 inch pan. 325 degrees, 25-30 minutes.