Cakes: A Baking Cookbook with Only Cake Recipes [2 ed.]

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Cakes A Baking Cookbook with Only Cake Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents

7 . . . . . . . . Lemon Pudding Bundt 10 . . . . . . . Yellow Vanilla Bundt 11 . . . . . . . Swiss Chocolate Soufflé 12 . . . . . . . Authentic Lebanese Baklava 13 . . . . . . . Simpler Baklava 16 . . . . . . . Linda’s Lemon Cake 17 . . . . . . . Kingston Apple Cake 18 . . . . . . . Chicago Tiramisu 22 . . . . . . . Calisto Coconut Cake 23 . . . . . . . Orange Cake Moroccan 24 . . . . . . . Sarah's Wedding Cake 25 . . . . . . . Strawberry Cake 28 . . . . . . . Georgian Cobbler Cake 29 . . . . . . . American Dirty Cake 30 . . . . . . . Homemade Coffee Cakes 31 . . . . . . . Hobo Honey Bun Cake 32 . . . . . . . Maria’s Chocolate Cake 33 . . . . . . . Chocolate Cake in Würzburg 36 . . . . . . . Buttermilk Chocolate Cake 37 . . . . . . . How to Make a Cake with no Flour 38 . . . . . . . Brewed Coffee Cake 39 . . . . . . . Moroccan Chickpea Cake 40 . . . . . . . How to Make a Red Velvet Cake 41 . . . . . . . Zara’s Zucchini Cake 44 . . . . . . . Cheesecake in Tokyo 45 . . . . . . . Maple Pecan Cheesecake 46 . . . . . . . Summer Cheesecake 47 . . . . . . . NYC Cheesecake Macchiato 50 . . . . . . . Swiss Carrot Cake 51 . . . . . . . White Cocoa Cake 52 . . . . . . . Peanut Butter Brown Sugar Cake 53 . . . . . . . Maraschino Pecan Birthday Cake 57 . . . . . . . White Cake with Yellow Insides 58 . . . . . . . American Layered Cake 59 . . . . . . . Red Velvet Cake 63 . . . . . . . Rochester Rainbow Cake 65 . . . . . . . Pound Cake 66 . . . . . . . Caribbean Coconut Cake 67 . . . . . . . German Chocolate Cake 70 . . . . . . . Sponge Cake

71 . . . . . . . 72 . . . . . . . 73 . . . . . . . 74 . . . . . . . 75 . . . . . . . 78 . . . . . . . 79 . . . . . . .

Walnut and Apple Cake Angel Food Cake Yellow Coconut Cake Strawberry Cream Cheese Cake Hazelnut Hungarian Cake Charlotte Buttermilk Cake Norwegian Cake

Lemon

Pudding Bundt

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 12 Calories 425 kcal Fat 13 g Carbohydrates 74.1g Protein 4.7 g Cholesterol 73 mg Sodium 441 mg

Ingredients

4 eggs 1 (3 oz.) package instant lemon pudding mix 1/3 C. vegetable oil 1 (18.25 oz.) package lemon cake mix 3/4 C. water

1/2 C. lemon juice 3 C. sifted confectioners' sugar 1/4 C. confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a bowl, add the eggs and beat till thick. 3. Add the cake mix, pudding mix, oil and water and with an electric mixer, beat on medium speed for about 5 minutes. 4. Transfer the mixture into the prepared pan and cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean. 5. Meanwhile for glaze in a mix together the 3 C. of the confectioner's sugar and lemon juice and heat till boiling. 6. Pour the hot glaze over the hot cake and keep aside for about 1 hour to cool. 7. Carefully, invert the cake over the serving plate. 8. Serve with a dusting of the confectioner's sugar.

Lemon Pudding Bundt

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9

YELLOW

Vanilla Bundt

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 562 kcal Fat 29.9 g Carbohydrates 59.2g Protein 5.6 g Cholesterol 83 mg Sodium 476 mg

Ingredients

1 C. chopped walnuts 1 (18.25 oz.) package yellow cake mix 1 (3.4 oz.) package instant vanilla pudding mix 4 eggs 1/2 C. water 1/2 C. vegetable oil

1/2 C. cranberry 1/2 C. butter 1/4 C. water 1 C. white sugar 1/2 C. apple juice

Directions 1. Set your oven to 325 degrees F before doing anything else and grease and flour a 10-inch bundt pan. 2. In the bottom of the prepared pan, spread the walnuts. 3. In a large bowl, mix together the pudding mix and cake mix. 4. Add the eggs, oil, 1/2 C. of the cranberry juice and 1/2 C. of the water and mix till well combined. 5. Transfer the mixture over walnuts evenly and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 6. For glaze in a pan, mix together the butter, 1 C. of the sugar and 1/4 C. of the water on medium heat. 7. Bring to a boil and boil for about 5 minutes, stirring continuously. 8. Remove from the heat and immediately, stir in the apple juice. 9. Remove the cake from the oven and keep aside for about 10 minutes. 10. Cot the top and sides of the cake with the glaze evenly. 11. Let the cake absorb the glaze completely, then again coat with the remaining glaze.. 

10

Yellow Vanilla Bundt

Swiss

Chocolate Soufflé

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 368.6 Fat 30.6g Cholesterol 138.2mg Sodium 172.9mg Carbohydrates 27.5g Protein 11.2g

Ingredients

2 tbsp unsalted butter 2 tbsp all-purpose flour 1 C. whole milk 8 oz. toblerone chocolate, dark chocolate 1 oz. unsweetened chocolate, chopped 3 tbsp honey

4 large eggs, separated 1/4 tsp salt 1 tbsp sugar sliced almonds powdered sugar

Directions

1. Grease 6 (1 1/4-C.) soufflé dishes and dust each with some sugar. 2. Arrange the soufflé dishes onto a large baking sheet. 3. In a heavy medium pan, melt the butter over medium heat. 4. stir in the flour and cook for about 2 minutes, beating continuously. 5. Increase the heat to medium-high. 6. Slowly, add the milk, beating continuously. 7. Cook for about 1 minute, beating continuously. 8. Remove from the heat and add honey, 6 oz. of the toblerone chocolate and unsweetened chocolate, beating continuously until melted and smooth. 9. Transfer the mixture into a large bowl and keep aside at room temperature to cool completely, stirring occasionally. 10. Set your oven to 450 degrees F. 11. Add the yolks into the chocolate mixture and beat until well combined. 12. In another bowl, add the egg whites and salt and beat until soft peaks form. 13. Add 1 tbsp of the sugar and beat until stiff and glossy. 14. Fold 1/4 of the whipped egg whites into chocolate mixture. 15. Gently fold in remaining egg whites. 16. Divide half of the mixture into the prepared soufflé dishes and top with 2 oz. of the chopped chocolate evenly. 17. Place the remaining mixture over chocolate in each dish and sprinkle with the almonds. 18. Cook in the oven for about 17 minutes. 19. Remove from the oven and serve immediately with a sifting of the powdered sugar. Swiss Chocolate Soufflé

11

AUTHENTIC

Lebanese Baklava

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 30 Calories 98.5 Fat 5.7g Cholesterol 5.3mg Sodium 44.5mg Carbohydrates 10.6g Protein 1.9g

Ingredients

Sugar Syrup 1/3 C. water 4.5 oz. white sugar 2 oz. honey 1 tsp lemon juice 1 tbsp orange blossom water 1 tbsp rose water Baklava 5 oz. pistachios

2 oz. almonds oz. soft light brown sugar 1 tsp ground cinnamon 1 tsp ground cardamom 1 tbsp orange blossom water 1 tbsp rose water 12 sheets phyllo pastry 3 oz. unsalted butter, melted

Directions

1. To make the syrup: 2. Before you do anything, preheat the oven to 400 F. Grease a baking dish. 3. Place a large saucepan over medium heat. Stir in it the water, sugar, honey and lemon juice. 4. Bring them to a boil for 1 min. Stir in the orange blossom and rose water. Cook it for few more seconds. 5. Turn off the heat and place the syrup aside to cool down. 6. To make the Baklava: 7. Get a food processor: Place in it all the nuts. Pulse them until they become fine. 8. Get a mixing bowl: Mix in it the ground nuts with sugar and cinnamon, orange blossom and rose water to make the filling. 9. Place a phyllo sheet in the greased pan. Coat it with butter then top it with a phyllo sheet. 10. Repeat the process with 4 more sheets. Lay over it the ground nuts filling. 11. Cover them with the remaining phyllo sheets while brushing each one of them with some melted butter. 12. Use a sharp knife to cut the baklava into diamonds shapes. Place the pan in the oven and cook it for 16 to 21 min. 13. Allow the baklava to sit for 1 to 2 min. Pour the cooled syrup all over it then let it cool down completely. 14. Garnish your baklava with some chopped nuts then serve it with some coffee. 15. Enjoy. 12

Authentic Lebanese Baklava

Simpler

Baklava

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 434 kcal Fat 27 g Carbohydrates 45.1g Protein 7.5 g Cholesterol 31 mg Sodium 93 mg

Ingredients

2 C white sugars 2 C water 1 C honey 1 cinnamon stick 1/4 lemon 1 tsp vanilla extract

1 1/2 lbs chopped almonds 2 tbsp white sugar 1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C unsalted butter, melted 1 (16 oz) package frozen phyllo pastry, thawed

Directions

1. Before you do anything preheat the oven to 350 f. 2. Place a large saucepan over medium heat. Stir in 2 C sugar, water, honey, cinnamon stick, lemon and vanilla. Cook them until they start boiling. 3. Lower the heat and let them cook for 16 min while discarding any foam that rise on top to make the syrup. 4. Mix the chopped almonds, 2 tbsp sugar, ground cinnamon and cloves in a small mixing bowl. Place it aside. 5. Grease a 9 inches baking dish with some butter. Cut each phyllo sheet into half. Place a phyllo sheet in the bottom of the dish then coated with melted butter on top. 6. Do the same thing with another 7 phyllo sheets to make a layer with 8 sheets in total. Top it with 1/4 C of almonds mix. 7. Cover the nuts layer with 4 phyllo sheets while brushing each one with melted butter after placing it then top them with 1/4 to 1/3 C of the almonds mix. 8. Repeat the process to make more layers until you are left with 8 sheets. 9. Place the 8 sheets on top the same as the other while brushing them with butter then tuck their edges down. Drizzle the rest of the melted butter on top. 10. Use a sharp knife to make 5 slashes in the phyllo layers diagonally then cut the same way from the other side to make them look like diamonds. 11. Place the pan in the oven and cook it for 1 h until it becomes golden brown. Pour the hot syrup on top of the hot baklava right away then go over the diamond shapes with a knife to cut. 12. Place the baklava pan aside to lose heat then serve it with some ice cream. 13. Enjoy. Simpler Baklava

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LINDA’S

Lemon Cake

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 12 Calories 425 kcal Fat 13 g Carbohydrates 74.1g Protein 4.7 g Cholesterol 73 mg Sodium 441 mg

Ingredients

4 eggs 1 (3 oz.) package instant lemon pudding mix 1/3 C. vegetable oil 1 (18.25 oz.) package lemon cake mix 3/4 C. water 1/2 C. lemon juice 3 C. sifted confectioners' sugar 1/4 C. confectioners' sugar for dusting

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a bowl, add the eggs and beat till thick. 3. Add the cake mix, pudding mix, oil and water and with an electric mixer, beat on medium speed for about 5 minutes. 4. Transfer the mixture into the prepared pan and cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean. 5. Meanwhile for glaze in a mix together the 3 C. of the confectioner's sugar and lemon juice and heat till boiling. 6. Pour the hot glaze over the hot cake and keep aside for about 1 hour to cool. 7. Carefully, invert the cake over the serving plate. 8. Serve with a dusting of the confectioner's sugar.

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Linda’s Lemon Cake

Kingston

Prep Time: 30 mins

Apple Cake

Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 562 kcal Fat 29.9 g Carbohydrates 59.2g Protein 5.6 g Cholesterol 83 mg Sodium 476 mg

Ingredients

1 C. chopped walnuts 1 (18.25 oz.) package yellow cake mix 1 (3.4 oz.) package instant vanilla pudding mix 4 eggs 1/2 C. water

1/2 C. vegetable oil 1/2 C. cranberry 1/2 C. butter 1/4 C. water 1 C. white sugar 1/2 C. apple juice

Directions

1. Set your oven to 325 degrees F before doing anything else and grease and flour a 10-inch bundt pan. 2. In the bottom of the prepared pan, spread the walnuts. 3. In a large bowl, mix together the pudding mix and cake mix. 4. Add the eggs, oil, 1/2 C. of the cranberry juice and 1/2 C. of the water and mix till well combined. 5. Transfer the mixture over walnuts evenly and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 6. For glaze in a pan, mix together the butter, 1 C. of the sugar and 1/4 C. of the water on medium heat. 7. Bring to a boil and boil for about 5 minutes, stirring continuously. 8. Remove from the heat and immediately, stir in the apple juice. 9. Remove the cake from the oven and keep aside for about 10 minutes. 10. Cot the top and sides of the cake with the glaze evenly. 11. Let the cake absorb the glaze completely, then again coat with the remaining glaze.

Kingston Apple Cake

17

CHICAGO

Tiramisu

Prep Time: 5 mins Total Time: 2 h Servings per Recipe: 12 Calories 465 kcal Fat 28.9 g Carbohydrates 46.3g Protein 4.4 g Cholesterol 78 mg Sodium 309 mg

Ingredients

Cake: 1 (18.25 oz.) package moist white cake mix 1 tsp instant coffee powder 1/4 C. coffee 1 tbsp coffee creamer Filling: 1 (8 oz.) container mascarpone cheese 1/2 C. confectioners' sugar 2 tbsp coffee creamer

Frosting: 2 C. heavy cream 1/4 C. confectioners' sugar 2 tbsp coffee flavored creamer Garnish: 2 tbsp unsweetened cocoa powder 1 (1 oz.) square semisweet chocolate

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 (9inch) cake pans. 2. Mix the cake mix according to package directions. 3. Divide two thirds of the mixture between 2 pans. 4. In the remaining mixture, stir in the instant coffee and transfer into the third pan. 5. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cakes cool in the pans for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a cup, mix together the brewed coffee and 1 tbsp of the coffee creamer and keep aside. 8. For the filling in a small bowl, add the mascarpone, 1/2 C. of the confectioners' sugar and 2 tbsp of the coffee creamer and with an electric mixer set on low speed, beat till just smooth. 9. Cover with plastic wrap and refrigerate. 10. For the frosting in a medium bowl, add the cream, 1/4 C. of the confectioners' sugar and 2 18

Chicago Tiramisu

tbsp of the coffee creamer and with an electric mixer set on medium-high speed, beat till stiff. 11. Fold 1/2 C. of the cream mixture into the filling mixture. 12. For assembling, place one plain cake layer on a serving plate and with a thin skewer, poke holes in cake, about 1 inch apart. 13. Place one third of the reserved coffee mixture over the cake, then spread half of the filling mixture. 14. Top with the coffee-flavored cake layer and poke the holes in the cake. 15. Place another third of the coffee mixture over the second layer and spread with the remaining filling. 16. Top with the remaining cake layer and poke holes in the cake. 17. Place the remaining coffee mixture on top. 18. Spread the frosting on the sides and top of the cake. 19. Place cocoa in a sieve and lightly dust over the cake and garnish with the chocolate curls. 20. Refrigerate the cake for at least 30 minutes before serving. 21. (To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.)

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CALISTO

Coconut Cake

Prep Time: 15 mins Total Time:8 hr 50 mins Servings per Recipe: 24 Calories 288 kcal Fat 14.6 g Carbohydrates 36.6g Protein 3.5 g Cholesterol 42 mg Sodium 190 mg

Ingredients

1 (18.25 oz.) package white cake mix 3 eggs 1/3 C. vegetable oil 1 C. water 1/2 tsp coconut extract 1 (14 oz.) can sweetened cream of coconut 1 (14 oz.) can sweetened condensed milk

1 C. heavy whipping cream 1 tbsp white sugar 1 C. flaked coconut

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, add the cake mix, eggs, oil, water and coconut flavoring and beat for about 2 minutes. 3. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 4. In a medium bowl, add the coconut cream and sweetened condensed milk and stir till smooth. 5. Remove the cake from the oven and with a fork, poke holes. 6. Place the milk mixture over the cake, allowing it to soak into the cake. 7. Refrigerate for several hours or overnight. 8. In a large bowl, add the cream and beat till soft peaks form. 9. Add the sugar and beat till stiff. 10. Spread over cooled cake and serve with a sprinkling of the flaked coconut.

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Calisto Coconut Cake

Orange

Cake Moroccan

Prep Time: 30 mins Total Time: 2 hr Servings per Recipe: 12 Calories 410 kcal Fat 19.8 g Carbohydrates 55g Protein 4.2 g Cholesterol 73 mg Sodium 443 mg

Ingredients

1 (18.25 oz.) package yellow cake mix 1 (3 oz.) package instant lemon pudding mix 3/4 C. orange juice 1/2 C. vegetable oil 4 eggs

1 tsp lemon extract 1/3 C. orange juice 2/3 C. white sugar 1/4 C. butter

Directions

1. Set your oven to 450 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, mix together the cake mix and pudding mix. 3. Make a well in the center and add in 3/4 C. of the orange juice, oil, eggs and lemon extract and eat on low speed till well combined. 4. Scrape the bowl, and now, beat on medium speed for about 4 minutes. 5. Transfer the mixture into the prepared pan and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a pan, add 1/3 C. of the orange juice, sugar and butter on medium heat and cook for about 2 minutes. 8. Drizzle over the cake.

Orange Cake Moroccan

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SARAH'S

Wedding Cake

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 20 Calories 211 kcal Fat 6.6 g Carbohydrates 35.3g Protein 2.9 g Cholesterol 5 mg Sodium 275 mg

Ingredients

1 (18.25 oz.) package white cake mix 1 C. all-purpose flour 1 C. white sugar 3/4 tsp salt 1 1/3 C. water 1 C. sour cream 2 tbsp vegetable oil

1 tsp almond extract 1 tsp vanilla extract 4 egg whites

Directions

1. Set your oven to 325 degrees F before doing anything else and grease and flour a 13x11inch cake pan. 2. In a bowl, mix together the white cake mix, flour, sugar, and salt. 3. Add the sour cream, egg whites, vegetable oil, water, almond and vanilla extracts and beat with an electric mix on low for about 4 minutes. 4. Transfer the mixture into the prepared pan and cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 5. Allow to cool before frosting.

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Sarah's Wedding Cake

Strawberry Cake

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 290 kcal Fat 5g Carbohydrates 58.3g Protein 3.1 g Cholesterol 1 mg Sodium 331 mg

Ingredients

2 C. crushed fresh strawberries 1 (6 oz.) package strawberry flavored JellO(R) mix 3 C. miniature marshmallows, optional

1 (18 oz.) package yellow cake mix, batter prepared as directed on package

Directions

1. Set your oven to 350 degrees F before doing anything else. 2. In the bottom of a 13x9-inch baking dish, spread the crushed strawberries and sprinkle with the dry gelatin powder and then top with the mini marshmallows. 3. Mix the cake mix according to the package's directions. 4. Transfer the mixture into the pan over the marshmallows and cook in the oven for about 40-50 minutes or till a toothpick inserted in the center comes out clean.

Strawberry Cake

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GEORGIAN

Cobbler Cake

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 24 Calories 155 kcal Fat 6.4 g Carbohydrates 24.3g Protein 1.2 g Cholesterol 11 mg Sodium 171 mg

Ingredients

2 (16 oz.) cans peaches in heavy syrup 1 (18.25 oz.) package yellow cake mix 1/2 C. butter 1/2 tsp ground cinnamon, or to taste

Directions 1. 2. 3. 4.

Set your oven to 375 degrees F before doing anything else. In the bottom of a 13x9-inch pan, place the peaches. Spread the dry cake mix over the peaches and press down firmly. Cut butter into small pieces and place on top of cake mix and sprinkle with the cinnamon evenly. 5. Cook in the oven for about 45 minutes.

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Georgian Cobbler Cake

American

Dirty Cake

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 10 Calories 827 kcal Fat 44.6 g Carbohydrates 101.5g Protein 9.9 g Cholesterol 56 mg Sodium 896 mg

Ingredients

1/2 C. butter, softened 1 (8 oz.) package cream cheese, softened 1/2 C. confectioners' sugar 2 (3.5 oz.) packages instant vanilla pudding mix 3 1/2 C. milk

1 (12 oz.) container frozen whipped topping, thawed 32 oz. chocolate sandwich cookies with crème filling

Directions

1. In a food processor, add the cookies and pulse till chopped finely. 2. In a bowl, add the cream cheese, butter and sugar and beat till well combined. 3. In another large bowl add the milk, pudding and whipped topping and mix till well combined. 4. Add the cream cheese mixture and mix till well combined. 5. In a flower pot, place the ingredients in the layers, starting with cookies then cream mixture. 6. Repeat the layers and refrigerate to chill until ready to serve. 7. Add artificial flower and trowel. Enjoy!

American Dirty Cake

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HOMEMADE

Coffee Cakes

Prep Time: 40 mins Total Time: 1 hr 20 mins Servings per Recipe: 24 Calories 282 kcal Fat 15.7 g Carbohydrates 34.1g Protein 2.8 g Cholesterol 31 mg Sodium 275 mg

Ingredients

1 (18.25 oz.) package yellow cake mix 1 (3.4 oz.) package instant vanilla pudding mix 1 (3.4 oz.) package instant butterscotch pudding mix 4 eggs 1 C. water 1 C. vegetable oil 1 C. packed brown sugar

1 tbsp ground cinnamon 1 C. chopped walnuts

Directions

1. Set your oven to 350 degrees F before doing anything else and grease a 10-inch bundt pan. 2. In a bowl, mix together the cake mix, butterscotch pudding mix and vanilla pudding mix. 3. Add the eggs, oil and water and mix till well combined. 4. In another bowl, mix together the brown sugar, cinnamon and walnuts. 5. Place half of the cake mix mixture into the pan evenly and top with the half of the walnut mixture. 6. Now, place the remaining cake mix mixture and top with the remaining walnut mixture. 7. Cook in the oven for about 20 minutes. 8. Now, set the oven to 325 degrees F and cook the cake for about 35-40 minutes more.

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Homemade Coffee Cakes

Hobo

Honey Bun Cake

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 24 Calories 251 kcal Fat 12.3 g Carbohydrates 33.6g Protein 2.4 g Cholesterol 36 mg Sodium 161 mg

Ingredients

1 (18.25 oz.) package yellow cake mix 3/4 C. vegetable oil 4 eggs 1 (8 oz.) container sour cream 1 C. brown sugar 1 tbsp ground cinnamon

2 C. confectioners' sugar 4 tbsp milk 1 tbsp vanilla extract

Directions

1. Set your oven to 325 degrees F before doing anything else. 2. In a large bowl, add the cake mix, sour cream, eggs and oil and beat till most the large lumps are gone. 3. Transfer half of the mixture into an ungreased 13x9-inch glass baking dish evenly. 4. In a small bowl, mix together the brown sugar and cinnamon and sprinkle over the cake mixture evenly. 5. Top with the remaining cake mix evenly and with a knife, twirl the cake till it looks like a honey bun. 6. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 7. Meanwhile for frosting in a small bowl, add the confectioner's sugar, milk and vanilla and beat till smooth. 8. Spread the frosting over hot cake and serve warm.

Hobo Honey Bun Cake

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MARIA’S

Chocolate Cake

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 12 Calories 320 kcal Fat 11.3 g Carbohydrates 53.2g Protein 4.9 g Cholesterol 33 mg Sodium 359 mg

Ingredients

2 C. all-purpose flour 2 C. white sugar 3/4 C. unsweetened cocoa 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 eggs 1 C. cold brewed coffee 1 C. milk

1/2 C. vegetable oil 2 tsp vinegar

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt. 3. Make a well in the center of the mixture. 4. Add the eggs, coffee, milk, oil and vinegar and mix till smooth. 5. Transfer the mixture into the prepared pan and cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean.

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Maria’s Chocolate Cake

Chocolate

Cake in Würzburg

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 24 Calories 430 kcal Fat 25.4 g Carbohydrates 48.1g Protein 5.2 g Cholesterol 109 mg Sodium 239 mg

Ingredients

4 (1 oz.) squares German sweet chocolate 1/2 C. water 2 C. all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 C. butter, softened 2 C. white sugar 4 egg yolks 1 tsp vanilla extract 1 C. buttermilk

4 egg whites 12 fluid oz. evaporated milk 1 1/2 C. white sugar 3/4 C. butter 4 egg yolks 1 1/2 tsp vanilla extract 1 (8 oz.) package flaked coconut 1 1/2 C. chopped pecans

Directions

1. Set your oven to 350 degrees F before doing anything else and line a 13x9-inch pan with the parchment paper. 2. In a microwave safe bowl, add the chocolate and water and microwave on high for about 1 1/2 to 2 minutes, stirring once in the middle way. 3. In a medium bowl, mix together the flour, baking soda and salt. 4. In another large bowl, add 1 C. of the butter and 2 C. of the sugar and beat till fluffy and light. 5. Add 4 egg yolks one at a time, beating continuously. 6. Stir in the chocolate and 1 tsp of the vanilla extract. 7. Slowly, add the flour mixture alternately with the buttermilk, beating continuously till smooth. 8. In a third bowl, add the egg whites and beat on high till the soft peaks form. 9. Gently fold into the flour mixture. 10. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 11. For frosting in a large pan, mix together the milk, 1 1/2 C. of the sugar, 3/4 C. of the butter, 4 egg yolks and 1 1/2 tsp of the vanilla on medium heat and cook, stirring for about 12 minutes. 12. Remove from the heat and stir in the coconut and pecans. 13. Keep aside in the room temperature to cool. Chocolate Cake in Würzburg

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BUTTERMILK

Chocolate Cake

Prep Time: 40 mins Total Time: 60 mins Servings per Recipe: 14 Calories 684 kcal Fat 35.4 g Carbohydrates 87.1g Protein 11.6 g Cholesterol 80 mg Sodium 393 mg

Ingredients

2 C. all-purpose flour 2 C. white sugar 1 tsp baking soda 1 C. butter 1/2 C. unsweetened cocoa powder 1 C. buttermilk 2 eggs, beaten 1 tsp vanilla extract 1 1/2 C. creamy peanut butter

1/2 C. butter 1/4 C. unsweetened cocoa powder 1/3 C. buttermilk 4 C. sifted confectioners' sugar 1 tsp vanilla extract

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a large bowl, mix together flour, white sugar and baking soda. 3. In a heavy pan, melt 1 C. of the butter on medium heat and stir in 1/2 C. of the cocoa powder. 4. Add the buttermilk and eggs and stir till well combined. 5. Bring to a boil, stirring continuously. 6. Remove from the heat and stir in the flour mixture, stirring till smooth. 7. Stir in 1 tsp of the vanilla. 8. Transfer the mixture into the prepared baking pan and cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 9. Cool for about 10 minutes on a wire rack. 10. Carefully spread peanut butter over warm cake and let it cool completely. 11. For frosting in a small pan, mix together 1/2 C. of the butter, 1/4 C. of the cocoa powder and buttermilk on medium heat and bring to a boil, stirring continuously. 12. Place the mixture over the confectioners' sugar, stirring till smooth. 13. Stir in 1 tsp of the vanilla. 14. Spread chocolate frosting over peanut butter on cake.

36

Buttermilk Chocolate Cake

How to Make

a Cake with no Flour

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 285 kcal Fat 18.6 g Carbohydrates 29.9g Protein 4.5 g Cholesterol 100 mg Sodium 109 mg

Ingredients

4 (1 oz.) squares semisweet chocolate, chopped 1/2 C. butter 3/4 C. white sugar 1/2 C. cocoa powder

3 eggs, beaten 1 tsp vanilla extract

Directions

1. Set your oven to 300 degrees F before doing anything else and grease an 8-inch round cake pan and dust with the cocoa powder. 2. In the top of a double boiler over lightly simmering water, melt the chocolate and butter. 3. Remove from the heat and stir in the sugar, cocoa powder, eggs and vanilla. 4. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes. 5. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely.

How to Make a Cake with no Flour

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BREWED

Coffee Cake

Prep Time: 15 mins Total Time: 60 mins Servings per Recipe: 24 Calories 155 kcal Fat 5.5 g Carbohydrates 25.7g Protein 2.3 g Cholesterol 16 mg Sodium 240 mg

Ingredients

1 3/4 C. all-purpose flour 2 C. white sugar 3/4 C. unsweetened cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 eggs

1 C. strong brewed coffee 1 C. buttermilk 1/2 C. vegetable oil 1 tsp vanilla extract

Directions

1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) cake pans. 2. In large bowl mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt. 3. Make a well in the center of the mixture. 4. Add the eggs, coffee, buttermilk, oil and vanilla and with an electric mixer, beat for 2 minutes on medium speed. 5. Transfer the mixture into the prepared pans and cook in the oven for about 30-40 minutes or till a toothpick inserted in the center comes out clean. 6. Remove from pans and finish cooling on a wire rack. 7. Fill and frost as desired.

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Brewed Coffee Cake

Moroccan

Chickpea Cake

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 229 kcal Fat 8.5 g Carbohydrates 36.8g Protein 5.2 g Cholesterol 62 mg Sodium 180 mg

Ingredients

1 1/2 C. semisweet chocolate chips 1 (19 oz.) can garbanzo beans, rinsed and drained 4 eggs

3/4 C. white sugar 1/2 tsp baking powder 1 tbsp confectioners' sugar for dusting

Directions

1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch round cake pan. 2. In a microwave safe bowl, place the chocolate chips and microwave on high for about 2 minutes, stirring after every 20 seconds. 3. In a food processor, add the beans and eggs and pulse till smooth. 4. Add the sugar and the baking powder and pulse to combine. 5. Add the melted chocolate and pulse till smooth, scraping down the corners to make sure chocolate is completely mixed. 6. Transfer the mixture into the prepared pan and cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 7. Cool in the pan on a wire rack for about 10-15 minutes before inverting onto a serving plate. 8. Dust with confectioners' sugar just before serving.

Moroccan Chickpea Cake

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HOW TO MAKE

a Red Velvet Cake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 513 kcal Fat 25.7 g Carbohydrates 66.6g Protein 5.8 g Cholesterol 74 mg Sodium 502 mg

Ingredients

2 tbsp unsweetened cocoa powder 2 oz. red food coloring 1 C. buttermilk 1 tsp salt 1 tsp vanilla extract 1/2 C. shortening 1 1/2 C. white sugar 2 eggs 2 1/2 C. all-purpose flour, sifted

1 1/2 tsp baking soda 1 tsp white vinegar 1 C. milk 5 tbsp all-purpose flour 1 C. white sugar 1 C. butter 1 tsp vanilla extract

Directions

1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) round cake pan. 2. In a small bowl, mix together the cocoa powder and food coloring. 3. In a bowl, add the buttermilk, salt and 1 tsp of the vanilla and mix well. 4. In another large bowl, add the shortening and 1 1/2 C. of the sugar and beat till fluffy and light. 5. Add the eggs, one at a time, beating continuously, then stir in the cocoa mixture. 6. Add the buttermilk mixture alternately with the flour, mixing till just combined. 7. Mix together the baking soda and vinegar and then gently fold into the cake mixture. 8. Transfer the mixture into the prepared pans and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 9. Allow to cool completely before frosting. Refrigerate until ready to serve. 10. For icing in a pan, mix together the milk and 5 tbsp flour on low heat and cook, stirring continuously till the mixture becomes thick. 11. Keep aside to cool completely. 12. In a bowl, add the butter, 1 C. of the sugar and 1 tsp of the vanilla and beat till fluffy and light. 13. Stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

40

How to Make a Red Velvet Cake

Zara’s

Zucchini Cake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 269 kcal Fat 17.5 g Carbohydrates 27.2g Protein 3.4 g Cholesterol 31 mg Sodium 188 mg

Ingredients

2 C. all-purpose flour 2 C. white sugar 3/4 C. unsweetened cocoa powder 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon

4 eggs 1 1/2 C. vegetable oil 3 C. grated zucchini 3/4 C. chopped walnuts

Directions

1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch round baking pan. 2. In a medium bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. 3. Add the eggs and oil and mix well. 4. Fold in the zucchini and walnuts. 5. Transfer the mixture into the prepared pan and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean.

Zara’s Zucchini Cake

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43

CHEESECAKE

in Tokyo

Prep Time: 35 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 99 kcal Fat 5g Carbohydrates 10.8g Protein 2.9 g Cholesterol 64 mg Sodium 51 mg

Ingredients

1 (3 oz.) package cream cheese 1/4 C. milk 2 egg yolks 1/4 C. white sugar, divided 2 egg whites 1/3 tsp cream of tartar

3 tbsp all-purpose flour 1 1/2 tbsp cornstarch

Directions

1. Set your oven to 350 degrees F before doing anything else and line a 9-inch round cake pan with the parchment paper. 2. In a small pan, add the cream cheese and milk on medium-low heat and cook, stirring occasionally till the cream cheese melts. 3. Remove from the heat and keep aside. 4. In a medium bowl, add the egg yolks and half of the sugar and with an electric mixer, beat till fluffy and light. 5. Fold the cream cheese mixture into the yolks. 6. Sift in the flour and cornstarch and stir till well combined. 7. In another bowl, add the egg whites and cream of tartar and beat till soft peaks form. 8. Slowly, add the remaining sugar and continue beating till the stiff peaks form. 9. Fold the egg whites into the cream cheese mixture. 10. Place the mixture into the prepared cake pan. 11. Arrange the cake pan onto a baking dish and pour water into the baking dish to half way full. 12. Cook in the oven for about 20 minutes. 13. Now, set the oven to 300 degrees F and cook for about 15 minutes more. 14. Let the cake cool before removing from the pan. 15. Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. 16. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again. 44

Cheesecake in Tokyo

Maple

Pecan Cheesecake

Prep Time: 40 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 450 kcal Fat 30.6 g Carbohydrates 39.2g Protein 6.6 g Cholesterol 112 mg Sodium 224 mg

Ingredients

1/4 C. butter 1 C. graham cracker crumbs 3 tbsp packed brown sugar 1/3 C. chopped pecans 2 (8 oz.) packages cream cheese, softened 1 1/4 C. packed brown sugar 3 eggs 1 tsp vanilla extract 1/4 C. sour cream 1/3 C. chopped pecans

1 1/2 C. sour cream 1/4 C. packed brown sugar 3/4 tsp maple flavored extract

Directions

1. Set your oven to 350 degrees F before doing anything else. 2. For the crust in a small pan, melt the butter. 3. Stir in the graham cracker crumbs, 3 tbsp of the brown sugar and 1/3 C. of the walnuts. 4. Place the mixture into a 9-inch into ungreased spring form pan. 5. For filling in a bowl, add the cream cheese and 1 1/4 C. of the brown sugar and beat till smooth and fluffy. 6. Slowly add the eggs, one at a time, beating till just combined. 7. Stir in 1 tsp of the vanilla, 1/4 C. of the sour cream and 1/3 C. of the walnuts. 8. Place the filling over the crust and cook in the oven for about 55-60 minutes. 9. Place the pan onto the rack. 10. Meanwhile for the topping in a bowl, mix together 1 1/2 C. of the sour cream, 1/4 C. of the brown sugar, maple flavoring and 1/2 tsp of the remaining flavoring. 11. Spread the mixture over the cheesecake. 12. Cook in the oven for about 10 minutes more. 13. Loosen the sides of the cake and cool at almost room temperature. 14. Refrigerate to chill for a few hours before serving.

Maple Pecan Cheesecake

45

SUMMER

Cheesecake

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 324 kcal Fat 21.2 g Carbohydrates 28.1g Protein 5.1 g Cholesterol 80 mg Sodium 200 mg

Ingredients

1 (9 inch) prepared shortbread pie crust 2 (8 oz.) packages cream cheese 1 C. white sugar 2 eggs 2 tsp vanilla extract 1 C. sour cream

Directions 1. 2. 3. 4. 5. 6. 7. 8.

46

Set your oven to 325 degrees F before doing anything else. In a bowl, add the cream cheese and sugar and beat well. Add the eggs one at time, beating till well combined. Add the vanilla and sour cream and mix, then transfer into the shortbread crust. Cook in the oven for about 60-70 minutes Run a knife around the outside edge, but leave the cake in the pan. Let it cool on the counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Summer Cheesecake

Manhattan

Cheesecake Macchiato

Prep Time: 35 mins Total Time: 10 hr 3 mins Servings per Recipe: 12 Calories 486 kcal Fat 35 g Carbohydrates 37.1g Protein 7.7 g Cholesterol 141 mg Sodium 363 mg

Ingredients

2 C. graham cracker crumbs 1/2 C. butter, melted 2 tbsp white sugar 3 (8 oz.) packages cream cheese, softened 1 C. white sugar 3 eggs 1 (8 oz.) container sour cream

1/4 C. brewed espresso or strong coffee 2 tsp vanilla extract pressurized whipped cream caramel ice cream topping

Directions

1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch spring form pan. 2. In a bowl, mix together the graham cracker crumbs, melted butter and 2 tbsp of the sugar. 3. Place the mixture into the bottom and 1-inch up the sides of an 8 inch spring form pan and press to smooth. 4. Cook in the oven for about 8 minutes. 5. Now, set the oven to 325 degrees F. 6. In a large bowl, add the softened cream cheese and with an electric mixer and beat till fluffy. 7. Slowly, add 1 C. of the sugar, beating till well combined. 8. Add eggs, one at a time, beating well. 9. Stir in the sour cream, espresso and vanilla. 10. Transfer the mixture into the prepared pan and cook in the oven for about 65 minutes. 11. Turn the oven off, partially open the door and allow the cheesecake to rest for about 15 minutes more. 12. Remove from the oven, and run a knife around the edges. 13. Cool the cheesecake on a wire rack at room temperature. 14. Cover the spring form pan with a plastic wrap, and refrigerate to chill for about 8 hours. 15. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Manhattan Cheesecake Macchiato

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49

SWISS

Carrot Cake

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 309 kcal Fat 12.8 g Carbohydrates 44.9g Protein 8.2 g Cholesterol 85 mg Sodium 101 mg

Ingredients

5 egg yolks 1 1/4 C. white sugar 1 1/2 C. finely chopped almonds 2 C. grated carrots 1 lemon, zested and juiced 2/3 C. all-purpose flour

1 1/2 tsp baking powder 5 egg whites 1 pinch salt 1 lemon, juiced 1 C. confectioners' sugar, or as needed

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour a 9-inch bundt pan. 2. In a large bowl, add the egg yolks and sugar and with an electric mixer, beat till light and fluffy. 3. Stir in the almonds, carrots, 1 lemon's juice and zest, flour and baking powder. 4. In another bowl with a clean beater, beat the egg whites and a pinch of the salt or till they can hold a peak. 5. Fold the egg whites into the carrot mixture. 6. Transfer the mixture in the prepared cake pan evenly. 7. Cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean. 8. For icing, mix the remaining lemon's juice with confectioners' sugar. 9. Place the icing over the cake while warm or cooled. 10. If making in a Bundt pan, remove from the pan before glazing.

50

Swiss Carrot Cake

White

Prep Time: 20 mins

Cocoa Cake

Total Time: 1 hr Servings per Recipe: 24 Calories 157 kcal Fat 5.7 g Carbohydrates 25.7g Protein 2.3 g Cholesterol 16 mg Sodium 217 mg

Ingredients

2 C. white sugar 1 3/4 C. all-purpose flour 3/4 C. unsweetened cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt

2 eggs 1 C. milk 1/2 C. vegetable oil 2 tsp vanilla extract 1 C. boiling water

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (9inch) cake pan. 2. In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. 3. Add the eggs, milk, oil and vanilla and beat for about 2 minutes on medium speed of mixer. 4. Stir in the boiling water. 5. Transfer the mixture in the prepared cake pan evenly. 6. Cook in the oven for about 30-35 minutes or till a toothpick inserted in the center comes out clean. 7. Remove from the oven and let the cake cool in the pan for about 10 minutes. 8. Carefully, invert the cakes onto wire rack to cool completely.

White Cocoa Cake

51

PEANUT BUTTER

Brown Sugar Cake

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 18 Calories 314 kcal Fat 11.3 g Carbohydrates 51.9g Protein 3.6 g Cholesterol 24 mg Sodium 355 mg

Ingredients

3 C. all-purpose flour 2 tsp baking soda 1 tsp salt 6 tbsp unsweetened cocoa powder 2 C. white sugar 10 tbsp butter, melted 2 tsp distilled white vinegar 2 C. warm water

1/4 C. peanut butter 1 C. packed brown sugar 1/4 C. milk 1/4 C. butter, softened

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else. In a large bowl, sift together the flour, baking soda, cocoa, white sugar and salt. Add 10 tbsp of the butter, vinegar and warm water and mix till well combined. Transfer the mixture into an ungreased 13x0-inch pan. Cook in the oven for about 30-35 minutes Remove the cake from the oven, but keep it in the pan. In a bowl, add the peanut butter, brown sugar, milk, and 1/4 C. of the butter and beat till creamy. 8. Spread icing onto cake. 9. Now, place the cake under the broiler till brown and bubbly.

52

Peanut Butter Brown Sugar Cake

Maraschino

and Pecan Birthday Cake

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 12 Calories 676 kcal Fat 24.1 g Carbohydrates 113.7g Protein 4.4 g Cholesterol 32 mg Sodium 304 mg

Ingredients

1 (10 oz.) jar maraschino cherries 2 1/4 C. sifted cake flour 2 1/2 tsp baking powder 1/2 tsp salt, divided 1/2 C. shortening 1 1/3 C. white sugar 3 egg whites, room temperature 2/3 C. milk, room temperature

1/2 C. chopped pecans 3/4 C. butter, room temperature 6 C. sifted confectioners' sugar, divided 1/3 C. milk 6 drops red food coloring 1 1/2 tsp vanilla extract 12 maraschino cherries, with stems

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (9inch) cake pans. 2. Reserve about 1/4 C. of the maraschino cherry juice. 3. Chop the cherries roughly to make about 1/2 C. 4. In a bowl, sift together the cake flour, baking powder and 1/4 tsp of the salt. 5. In another large bowl, add the shortening and with an electric mixer, beat on medium high speed for about 30 seconds. 6. Add the 1 1/3 C. of the white sugar and beat till well combined. 7. Add the egg whites, one at a time, beating well after each. 8. In a third bowl, mix together 2/3 C. of the milk and reserved 1/4 C. of the cherry juice. 9. Slowly, add the flour mixture into the shortening mixture alternately with the milk mixture and beat till well combined. 10. Fold in the chopped cherries and nuts. 11. Transfer the mixture in the prepared cake pan evenly. 12. Cook in the oven for about 30-35 minutes or till the cake springs back when lightly touched with a finger. 13. Remove from the oven and let the cake cool in the pan for about 10 minutes. Maraschino and Pecan Birthday Cake

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14. Carefully, invert the cakes onto wire rack to cool completely. 15. For frosting in a bowl, add 3/4 C. of the butter and beat till fluffy. 16. Slowly, add 3 C. of the sifted confectioners' sugar and beat well. 17. Slowly add 1/3 C. of the milk, 1 1/2 tsp of the vanilla and remaining 1/4 tsp of the salt and beat well. 18. Slowly, beat in the remaining 3 C. of the sifted confectioners' sugar. 19. Stir in the 6 drops of red food coloring. 20. Once cake is completely cool, spread the frosting over the cake and decorate with maraschino cherries with stems.

56

White Cake

with Yellow Insides

Prep Time: 40 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 345 kcal Fat 10.8 g Carbohydrates 58.5g Protein 5.1 g Cholesterol 21 mg Sodium 377 mg

Ingredients

2 C. all-purpose flour 1 1/2 C. white sugar 1/2 C. shortening 1 tsp salt 2/3 C. milk 3 1/2 tsp baking powder 1/2 C. milk 4 egg whites

1 tsp vanilla extract 3/4 C. white sugar 2 tbsp all-purpose flour 2 tbsp grated orange zest 1/2 C. fresh orange juice 1/2 lemon, juiced 1 egg 1 C. whipped cream

Directions 1. Set your oven to 375 degrees F before doing anything else and grease (2-inch) cake pans. 2. In a large bowl, add the flour, 1 1/2 C. of the sugar, shortening, salt, and 2/3 C. of the milk and with an electric mixer, beat for about 2 minutes at medium speed. 3. Stir in the baking powder. 4. Add the egg whites remaining milk and 1 tsp of the vanilla and beat for 2 minutes. 5. Transfer the mixture in the prepared cake pans evenly. 6. Cook in the oven for about 35 minutes. 7. Remove from the oven and let the cakes cool completely. 8. For the lemon filling in a pan, mix together 3/4 C. of the sugar, 2 tbsp of the flour, orange and lemon juice and the remaining egg on medium heat. 9. Cook till the mixture becomes thick. 10. Remove from the heat and let the cakes cool completely. 11. Fold in the whipped cream. 12. Spread between cooled cake layers. 13. Spread the lemon filling between the layers and frost with the boiled icing.

White Cake with Yellow Insides

57

AMERICAN

Layered Cake

Prep Time: 40 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 429 kcal Fat 17.5 g Carbohydrates 62.8g Protein 5.9 g Cholesterol 111 mg Sodium 220 mg

Ingredients

1 C. butter 2 C. white sugar, divided 3 C. cake flour 4 egg yolks, room temperature 4 egg whites, room temperature

2 tsp baking powder 1 C. milk, room temperature 1 tsp vanilla extract

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 (9inch) cake pans. 2. In a bowl, add the butter and 1 C. of the sugar and with an electric mixer, beat till light and fluffy. 3. In another bowl, add the egg yolks and beat well. 4. Add the egg yolks into the butter mixture and mix well. 5. In a third bowl, sift together the flour and baking powder. 6. Slowly, add the flour mixture in the butter mixture alternately with the milk and beat till well combined. 7. Stir in the vanilla. 8. In a small bowl, add the egg whites and beat till stiff but not dry. 9. Add 1 C. of the sugar to the egg whites and mix well. 10. Fold into the cake mixture. 11. Transfer the mixture into three prepared ans. 12. Cook in the oven for about 25 minutes.

58

American Layered Cake

Red

Velvet Cake

Prep Time: 25 mins Total Time: 2 hr 25 mins Servings per Recipe: 12 Calories 513 kcal Fat 25.7 g Carbohydrates 66.6g Protein 5.8 g Cholesterol 74 mg Sodium 502 mg

Ingredients

Cake: 1/2 C. shortening 1 1/2 C. white sugar 2 eggs 2 tbsp cocoa 4 tbsp red food coloring 1 tsp salt 1 tsp vanilla extract 1 C. buttermilk

2 1/2 C. sifted all-purpose flour 1 1/2 tsp baking soda 1 tbsp distilled white vinegar Icing: 5 tbsp all-purpose flour 1 C. milk 1 C. white sugar 1 C. butter, room temperature 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 9-inch cake pans. 2. In a bowl, add the sugar and shortening and beat till fluffy and light. 3. Add the eggs and beat till well combined. 4. In a small bowl, add the cocoa and food coloring and mix till a paste forms. 5. Add the cocoa paste in the sugar mixture and mix. 6. In another bowl, mix together the buttermilk, 1 tsp of the vanilla extract and salt. 7. Slowly, add the flour into the sugar mixture alternately with the buttermilk mixture and beat till well combined. 8. Gently fold in the soda and vinegar. 9. Transfer the mixture in the prepared cake pan evenly. 10. Cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 11. Remove from the oven and let the cake cool in the pan for about 10 minutes. 12. Carefully, invert the cakes onto wire rack to cool completely. 13. For icing in a small pan, dad about 5 tbsp of the flour and milk on low heat. Red Velvet Cake

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14. Cook, stirring continuously till mixture becomes thick. 15. Remove from the heat and keep aside to cool completely. 16. Meanwhile in a bowl, add 1 C. of the sugar, butter and 1 tsp of the vanilla and beat till light and fluffy. 17. Add the cooled flour mixture and beat till frosting is a good spreading consistency. 18. Frost cake layers when completely cool.

62

Rochester

Rainbow Cake

Prep Time: 45 mins Total Time: 2 hr 45 mins Servings per Recipe: 12 Calories 434 kcal Fat 15.4 g Carbohydrates 67.5g Protein 6.9 g Cholesterol 64 mg Sodium 380 mg

Ingredients

3 1/2 C. all-purpose flour 5 tsp baking powder 1 tsp salt 3/4 C. shortening 2 1/4 C. white sugar 4 eggs, room temperature 1 1/2 C. milk 2 tsp vanilla extract 2 tsp grated lemon zest

2 tsp grated orange zest 2 tsp grated lime zest 2 drops yellow food coloring 2 drops orange food coloring 2 drops green food coloring 1 recipe Lemon Custard Filling 1 recipe Orange Cream Frosting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 (9inch) cake pans. 2. In a large bowl, sift together the flour, baking powder and salt. 3. In another bowl, add the sugar and shortening and beat till fluffy. 4. Add the eggs, one at a time, beating continuously till well combined. 5. Stir in the vanilla extract. 6. Slowly, add the flour mixture alternately with the milk and beat till well combined. 7. Divide the mixture into 3 bowl evenly. 8. In the first portion, stir in the yellow coloring and lemon zest and place in one of the prepared pan. 9. In the second portion, stir in the orange coloring and orange zest and place in the second prepared pan. 10. In the third portion, stir in the green coloring and lime zest and place in the third prepared pan. 11. Cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. Rochester Rainbow Cake

63

12. Remove from the oven and let the cakes cool in the pan for about 10 minutes. 13. Carefully, invert the cakes onto wire rack to cool completely. 14. Spread the lemon filling between the layers. 15. Frost the sides and top with the orange cream frosting. 16. Refrigerate before serving.

64

Pound

Cake

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 521 kcal Fat 22.2 g Carbohydrates 74.9g Protein 7.1 g Cholesterol 142 mg Sodium 229 mg

Ingredients

3 C. sifted all-purpose flour 1/4 tsp baking soda 1/4 tsp salt 1 C. butter, room temperature 3 C. white sugar 6 eggs, room temperature

1/2 tsp vanilla extract 1/4 tsp orange extract 1/4 tsp almond extract 1 C. sour cream

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 10inch tube pan. 2. In a bowl, sift together the flour, baking soda and salt. 3. In another large bowl, add the butter and sugar and beat till fluffy and light. 4. Add the eggs one at a time, beating well. 5. Stir in the vanilla, orange and almond extracts. 6. Slowly, add the flour mixture, alternating with the sour cream, till well combined. 7. Transfer the mixture into the prepared pan. 8. Cook in the oven for about 70 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and let the cake cool in the pan for about 10 minutes. 10. Carefully, invert the cake onto wire rack to cool completely.

Pound Cake

65

CARIBBEAN

Coconut Cake

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 16 Calories 496 kcal Fat 20.6 g Carbohydrates 75.9g Protein 5.6 g Cholesterol 54 mg Sodium 191 mg

Ingredients

2 C. all-purpose flour 2 C. white sugar 1 (20 oz.) can crushed pineapple, undrained 1 tsp baking soda 2 eggs 1 C. shredded coconut 1 C. chopped walnuts 1/2 C. butter, room temperature

1 (8 oz.) package cream cheese, room temperature 1 (16 oz.) package confectioners' sugar 1 tsp vanilla extract 1/2 C. chopped walnuts, or to taste 1/2 C. shredded coconut, or to taste

Directions

1. Set your oven to 350 degrees F before doing anything else and line a 13x9-inch baking dish with wax paper and then butter and flour bit. 2. In a bowl, mix together the flour, white sugar, pineapple, baking soda, eggs, 1 C. of the coconut and 1 C. of the walnuts. 3. Transfer the mixture into the prepared baking dish. 4. Cook in the oven for about 40-45 minutes or till a toothpick inserted in the center comes out clean. 5. Remove from the oven and let the cake cool in the pan for about 15 minutes. 6. Carefully, invert the cakes onto wire rack to cool completely. 7. For frosting in a bowl, add the butter, cream cheese, confectioners' sugar and vanilla extract and beat till creamy and light. 8. Frost the cooled cake. 9. Top with about 1/2 C. of the chopped walnuts and 1/2 C. of the shredded coconut.

66

Caribbean Coconut Cake

Rich Chocolate

Cake German Style

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 473 kcal Fat 16.9 g Carbohydrates 78.1g Protein 7.1 g Cholesterol 49 mg Sodium 554 mg

Ingredients

3 C. white sugar 2 3/4 C. all-purpose flour 1 C. unsweetened cocoa powder 2 tbsp unsweetened cocoa powder 2 1/4 tsp baking soda 2 1/4 tsp baking powder 1 tsp salt 1 1/2 C. milk 3/4 C. vegetable oil

3 eggs 1 tbsp vanilla extract 1 1/2 C. hot water

Directions 1. Set your oven to 350 degrees F before doing anything else and line the bottom and sides of a deep 14x17-inch baking sheet with parchment paper. 2. In a bowl, sift together the flour, sugar, 1 C. plus 2 tbsp of the cocoa powder, baking soda, baking powder and salt. 3. Transfer the flour mixture in a stand mixer fitted with a whisk attachment and beat dry ingredients together on low. 4. In another bowl, add the milk, vegetable oil, eggs and vanilla extract and beat till well combined. 5. Add Egg mixture into the flour mixture and mix at low speed till well combined. 6. Slowly, add the hot water while mixer is on low speed till just combined. 7. Transfer the mixture into the prepared baking sheet. 8. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean. 9. Let cake cool in the pan for about 1 hour.

Rich Chocolate Cake German Style

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SPONGE

Cake

Prep Time: 50 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 191 kcal Fat 1.3 g Cholesterol 41.6g Sodium 3.3 g Carbohydrates 51 mg Protein 106 mg

Ingredients

3/4 C. cold water 3 egg yolks 3 egg whites 1 1/2 C. white sugar 1 tsp vanilla extract

1 3/4 C. sifted cake flour 1 tsp baking powder 1/4 tsp salt

Directions

1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the egg yolks and cold water and beat for at least 10 minutes. 3. Slowly add the sugar and vanilla, beating for at least 7 minutes. 4. In another bowl, sift together the cake flour, baking powder and salt. 5. Fold the flour mixture into the egg yolk mixture. 6. In a third bowl, add the egg whites and beat till medium-stiff peaks form. 7. Fold 1/3 of the egg white mixture into the flour mixture. 8. Fold in the remaining egg whites. 9. Transfer the mixture into an ungreased tube pan. 10. Cook in the oven for about 50 minutes or till the cake springs back when lightly touched with a fingertip. 11. Turn upside down to cool in pan for about 1 hour.

70

Sponge Cake

Walnut

and Apple Cake

Prep Time: 40 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 371 kcal Fat 13.3 g Carbohydrates 60.2g Protein 5g Cholesterol 46 mg Sodium 394 mg

Ingredients

2/3 C. shortening 2 2/3 C. white sugar 4 eggs 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1 1/2 tsp salt 2 tsp baking soda 3 C. all-purpose flour 2/3 C. water

3 C. grated apple 2/3 C. raisins 2/3 C. chopped walnuts

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. 2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg and salt. 3. In another bowl, add the sugar and shortening and beat till fluffy. 4. Add the eggs and beat till well combined. 5. Slowly, add the flour mixture alternately with the water and beat till well combined. 6. Fold in the apples, walnuts and raisins. 7. Fill the jars with the mixture about 1/2 of the full. 8. Wipe off any batter that gets on the rims. 9. Cook in the oven for about 45 minutes. 10. Meanwhile, sterilize the lids and rings in the boiling water. 11. Remove from the oven one at a time, wipe rims of jars and put on lid and ring. 12. Jars will seal as cakes cool.

Walnut and Apple Cake

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ANGEL

Food Cake

Prep Time: 50 mins Total Time: 1 hr 50 mins Servings per Recipe: 14 Calories 239 kcal Fat 4.6 g Carbohydrates 46.3g Protein 3.8 g Cholesterol 13 mg Sodium 110 mg

Ingredients

1 C. sifted cake flour 3/4 C. confectioners' sugar 1 1/2 C. egg whites 1/4 tsp salt 1 1/2 tsp cream of tartar 1 tsp vanilla extract 1/4 tsp almond extract 1 C. white sugar

2 C. confectioners' sugar 1/4 C. butter, softened 3 tbsp cream 1 tsp vanilla extract

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Wash an angel food tube pan in hot soapy water to ensure it is totally grease free. In a bowl, sift together the flour and 3/4 C. of the confectioners' sugar. In another bowl, add the egg whites and salt and beat on high speed till foamy. Add the cream of tartar, 1 tsp of the vanilla, and almond flavoring and beat till soft peaks form. 6. Slowly, add 1 C. of the white sugar, beating continuously till stiff peaks form. 7. Sift about 1/4 of the flour mixture over the egg whites and with a flat spatula, quickly but gently fold into egg whites. 8. Repeat by using 1/4 of the flour mixture each time. 9. Transfer the mixture in a clean tube pan. 10. With a knife, gently cut through the mixture to remove the air pockets. 11. Cook in the oven for about 30-35 minutes or till a toothpick inserted in the center comes out clean. 12. Remove from the oven and let the cake cool in the pan for about 10 minutes. 13. Carefully, invert the cakes onto wire rack to cool completely. 14. For frosting in a bowl, add the 2 C. of the confectioners' sugar, butter, cream, and 1 tsp of the vanilla and beat till smooth. 15. Frost the cooled cake.

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Angel Food Cake

Yellow

Coconut Cake

Prep Time: 40 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 693 kcal Fat 34.9 g Carbohydrates 90.9g Protein 7.7 g Cholesterol 94 mg Sodium 578 mg

Ingredients

1 (18.25 oz.) package yellow cake mix 1 (3.5 oz.) package instant vanilla pudding mix 1 1/3 C. water 4 eggs 1/4 C. vegetable oil 2 C. flaked coconut 1 C. chopped walnuts

4 tbsp butter 2 C. flaked coconut 2 tsp milk 3 1/2 C. confectioners' sugar 1/2 tsp vanilla extract 1 (8 oz.) package cream cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 (8inch) cake pans. 2. In a large bowl, add the pudding mix, cake mix, eggs, oil and water and beat for about 4 minutes. 3. Fold in the chopped walnuts and 2 C. of the coconut. 4. Transfer the mixture into the prepared cake pans evenly. 5. Cook in the oven for about 35 minutes or till a toothpick inserted in the center of each cake comes out clean. 6. Remove from the oven and let the cake cool in the pan for about 10 minutes. 7. Carefully, invert the cake on wire rack and cool completely. 8. Foe frosting in a skillet, melt 2 tbsp of the butter on low heat. 9. Transfer the coconut on the absorbent paper to cool. 10. In a bowl, add the remaining 2 tbsp of the butter and cream cheese and beat till creamy. 11. Add the milk and confectioners' sugar alternately, beating well. 12. Stir in 1 3/4 C. of the toasted coconut and vanilla extract. 13. Spread the frosting over the tops of cooled cake layers. 14. Arrange the all cakes over each one and frost the sides of the cake. 15. Sprinkle the cake with the remaining toasted coconut. Yellow Coconut Cake

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STRAWBERRY

Cream Cheese Cake

Prep Time: 40 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 641 kcal Fat 35.1 g Carbohydrates 74.5g Protein 8.7 g Cholesterol 185 mg Sodium 641 mg

Ingredients

1 C. pureed strawberries 1/4 C. milk 6 eggs 1 tbsp vanilla extract 2 1/4 C. sifted cake flour 1 3/4 C. white sugar 4 tsp baking powder 1 tsp salt

3/4 C. butter, softened 2 (8 oz.) packages cream cheese, softened 1/2 C. butter, softened 2 C. confectioners' sugar 1 tsp vanilla extract

Directions

1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (8inch) cake pans. 2. In a large bowl, mix together the pureed strawberries, eggs, milk and 1 tbsp of the vanilla extract. 3. Add the flour, baking powder, white sugar and salt and with an electric beater, beat on low till well combined. 4. Add the butter and beat on low till well combined. 5. Transfer the mixture into the prepared cake pans evenly. 6. Cook in the oven for about 25 minutes or till a toothpick inserted in the center of each cake comes out clean. 7. Remove from the oven and let the cake cool in the pan for about 10 minutes. 8. Carefully, invert the cake on wire rack and cool completely. 9. For frosting in a bowl, add the butter and cream cheese and beat till smooth. 10. Slowly, add the confectioners' sugar, beating continuously till fluffy and creamy. 11. Stir in 1 tsp of the vanilla extract. 12. Spread about half of the frosting over the top of first cake. 13. Arrange the second cake over the first cake. 14. Spread the remaining frosting over the top and on the sides of the both cakes.

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Strawberry Cream Cheese Cake

Hazelnut

Hungarian Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 399 kcal Fat 35 g Carbohydrates 17.1g Protein 8.4 g Cholesterol 157 mg Sodium 128 mg

Ingredients

12 oz. hazelnuts, grounded finely 2 tsp baking powder 6 egg yolks 5/8 C. white sugar 6 egg whites 1 pint heavy whipping cream 1/8 C. chopped hazelnuts, for garnish

Directions 1. Set your oven to 325 degrees F before doing anything else and grease and flour a 9-inch spring-form pan. 2. In a bowl mix together the grounded hazelnuts and baking powder. 3. In a second bowl, add the sugar and egg yolk and beat till mixture becomes pale yellow. 4. Add the hazelnut mixture and mix till well combined. 5. In a third bowl, add the egg whites and beat till stiff peaks form. 6. Fold in 1/3 of the egg whites in hazelnut mixture. 7. Now, fold in the remaining egg whites. 8. Transfer the mixture in the prepared spring-form pan evenly. 9. Cook in the oven for about 60-75 minutes. 10. Remove from the oven and let the cake cool in the pan for about 10 minutes. 11. Carefully, invert the cake on wire rack and cool completely. 12. With a sharp knife cut the cake in 3 layers horizontally. 13. In a clean bowl, add the cream and beat till stiff. 14. Spread the cream between the layers, on the top and sides generously. 15. Serve the cake with a decoration of the chopped hazelnuts.

Hazelnut Hungarian Cake

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CHARLOTTE

Buttermilk Cake

Prep Time: 20 mins Total Time: 1 hr 55 mins Servings per Recipe: 12 Calories 485 kcal Fat 17.8 g Carbohydrates 74.1g Protein 7.6 g Cholesterol 104 mg Sodium 609 mg

Ingredients

4 C. cake flour, plus 2 tbsp cake flour 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 C. butter 2 C. white sugar 4 large eggs, at room temperature

2 tsp pure vanilla extract 2 C. buttermilk, well-shaken

Directions

1. Set your oven to 350 degrees F before doing anything else and line 2 (9-inch) cake pans with greased parchment papers. 2. In a large bowl, sift together the flour, baking soda, baking powder and salt. 3. In another bowl, add the sugar and butter and beat till fluffy and light. 4. Add the eggs, one at a time, beating continuously. 5. Stir in the vanilla extract. 6. Slowly, add flour mixture alternately with the buttermilk and beat till well combined. 7. Transfer the mixture in the prepared cake pans evenly. 8. Cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and let the cakes cool in the pan for about 10 minutes.

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Charlotte Buttermilk Cake

Norwegian Cake

Prep Time: 40 mins Total Time: 1 d 2 h 30 m Servings per Recipe: 10 Calories 514 kcal Fat 36.1 g Carbohydrates 41.7g Protein 10.7 g Cholesterol 151 mg Sodium 173 mg

Ingredients

For the Topping: 5 egg yolks 2/3 C. white sugar 1/2 C. heavy cream 2/3 C. butter For the Cake: 5 egg whites

1 2/3 C. confectioners' sugar 1 tsp baking powder 2 C. almond meal

Directions 1. For glaze in a pan, beat together sugar and egg yolks on low heat. 2. Stir in the heavy cream and cook, stirring continuously till mixture becomes thick. 3. Remove from the heat and immediately, stir in the butter. 4. With a plastic sheet, cover the bowl and refrigerate for overnight. 5. Set your oven to 400 degrees F before doing anything else and grease a 9-inch springform pan. 6. In a glass bowl, add the egg whites and with an electric mixer beat till firm peaks form. 7. In another bowl, mix together the ground almonds, baking powder and confectioners' sugar. 8. With a rubber spatula, fold 1/3 of the egg whites into the almond mixture. 9. Fold in the remaining egg whites till well combined. 10. Transfer the mixture into the prepared pan. 11. Cook in the oven for about 30 minutes or till the top of the cake springs back when pressed lightly. 12. Cool cake, then remove from the pan. 13. Spread the glaze on top and serve.

Norwegian Cake

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