Basque Cake

Ingredients:

Cream Filling:

• 1 1/8 cups milk
• 1/3 cup white sugar
• 1/3 cup white sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 teaspoon vanilla extract

Cake:

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/8 cups white sugar
• 3 eggs

Preparation:

Cream Filling:

1. In a sauce pan, combine the milk and 1/3 cup of sugar.
2. Bring to a boil, stirring to dissolve sugar.
3. Remove from heat.
4. In a small bowl, combine 1/3 cup of sugar and
   2 tablespoons flour.
5. Beat in the eggs and vanilla.
6. Mix 1/2 cup of hot milk into egg mixture, then pour the egg
   mixture back into the saucepan with the hot milk.
7. Return to heat and bring to a boil.
8. Continue cooking over medium heat until mixture thickens and
   becomes smooth.
9. Remove from heat and let cool for 1 hour.

Cake:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9 inch springform pan.
3. Combine and sift the flour and baking powder.
4. Set aside.
5. Cream 1 1/8 cup sugar and 3 eegs until light and fluffy.
6. Fold in the sifted flour mixture in three increments,
   being carefull not to overmix.
7. Put half of the dough into the greased pan.
8. Spread the dough so that it covers the bottom of the pan.
9. Place pastry cream to within 3/4 inch of the edge.
10. Add the second half of the cake dough, making sure to
    enclose all of the filling.
11. Bake at 350 degrees F (175 degrees C) for 30 to 40
    minutes or until golden brown.

Makes 12 Servings

Chocolate Angel Torte

Ingredients:

• 1/3 cups sifted cake flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 cups white sugar
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 5 teaspoons carnstarch
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1 cup milk
• 2 eggs
• 2 tablespoons amaretto liqueur

Preparation:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift flour, cocoa, and 1/4 cup of the white sugar together.
3. Beat egg whites with cream of tartar and salt until soft peaks
   form, gradually add 1/2 cup sugar beating until stiff and
   shiny, add vanilla.
4. Sift dry mixture over beaten egg whites gradually and gently fold in.
5. Spoon batter into one 9x5 inch ungreased loaf pan.
6. Bake at 375degrees F(190 degrees C) for 25 minutes, or until done.
7. Invert pan and cool completely.
8. Remove cake and cut it into 3 layers.
9. Spread almond filling between the layers and dust top with
   sifted confectioners' sugar.

Almond Filling:

1. Combine the remaining 1/4 cup white sugar, cornstarch and salt in
   a saucepan.
2. Mix the beaten eggs and milk together and stir them in the
   sugar mixture.
3. Cook over medium heat, stirring constantly until thick and
   bubbling.
4. Cook for an additional 2 minutes.
5. remove form heat and add the almond liqueur and stir well.
6. Cover the surface of the fill in with plastic wrap and chill
   completely before using.

Makes 12 Servings

Lemon Cream Cheese Pound Cake

Ingredients:

• 1 yellow cake mix
• 1 (8 ounce) cream cheese
• 4 eggs
• 1 (3 ounce) lemon gelatin powder
• 3/4 cup milk
• 1/2 teaspoon lemon extract
• 2 tablespoons lemon zest

Preparation:

1. Place the cream cheese in large bowl.
2. Beat at medium speed until cream cheese is
   light and fluffy.
3. Add eggs, one at a time, beating well
   after each addition.
4. Blend together the gelatin and cake mix.
5. Add alternately with the milk, in two or three
   additions, to the cream cheese mixture.
6. Beat just until smooth, do not overmix.
7. Stir in the extract and lemon zest.
8. Grease and flour a tube or bundt pan.
9. Pour in the mix and bake in a preheated 350º F
   oven for 50-55 minutes.
10. Check after 50 minutes.
11. Serve this alone, or, if you prefer, make a thin glazed
    to pour over top from confectioner's sugar and
    lemon juice.

Note:

Makes 8 Servings

Raw Apple Cake

Ingredients:

• 3/4 cup vegetable oil
• 2 eggs
• 2 cups white sugar
• 2 1/2 cup all-purpose flour
• 3 cup chopped Granny Smith apples
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 1/2 cup confectioners' sugar

Preparation:

1. Preheat oven to 375º F (175º C).
2. Grease and Flour a 9x13 inch pan.
3. Chop apples finely and place into a large bowl.
4. In a separate bowl, beat eggs and oil together and
   pour over apples
5. Let stand while mixing the dry ingredients.
6. In a medium bowl, mix sugar, flour, 1 teaspoon
   salt, cinnamon, nutmeg and baking soda.
7. Fold into apples, eggs and oil and mix well.
8. Better will be thick.
9. Pour into prepared 9x13 inch pan, and bake at 350º F
   (175º C) for 45 minutes.
10. Once cool frost with cream cheese icing.

Cream Cheese Frosting:

1. In a medium bowl, combine cream cheese, milk,
   vanilla and pinch of salt.
2. Gradually add sugar, beating until frosting
   is smooth.
3. Add additional milk, 1 tablespoon at a time
   until frosting is desired consistency.

Makes 24 Servings

Sock It to Me Cake III

Ingredients:

• 1 (18.25 ounce) package butter cake mix
• 1 cup sour cream
• 1/3 cup vegetable oil
• 2 teaspoons ground cinnamon
• 2 tablespoons brown sugar
• 1 cup chopped pecans
• 1/4 cup white sugar
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 4 eggs
• 1/4 cup water

Preparation:

1. Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and
   pecans; set aside.
2. In a large bowl, blend cake mix, sour cream, oil, water, eggs, and
   sugar.
3. Beat on high speed for 2 minutes
4. Pour 2/3 of batter into a greased and floured bundt pan.
5. Sprinkle the cinnamon sugar mixture in the center of this and spread
   remaining batter evenly over this.
6. Bake at 375 degrees F(190 degrees C) for 45 to 55 minutes.
7. Cool in pan for 25 minutes.
8. Remove from pan.

Glaze:

1. Blend powdered sugar and milk together to make a glaze.
2. Drizzle over cake.
3. Enjoy!

Makes 12 Servings

Thirty Minute Yellow Cake

Ingredients:

• 2 cups self-rising flour
• 1 1/4 cups white sugar
• 1/2 cup shortening
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9 x 13 inch pan, or two 9 inch round pans.
3. Cream together the shortening and sugar.
4. Beat in the eggs.
5. Add the flour, milk, and vanilla, and beat to a soft smooth batter.
6. Bake 20 to 30 minutes, or until tester inserted in the center of the
   cake comes out clean.

Makes 162 Servings

Waldorf Red Velvet Cake and Frosting

Ingredients:

Cake:

• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 ounces red food coloring
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon distilled white vinegar
• 1 cup buttermilk
• 1 tablespoon baking soda

Frosting:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup confectioners' sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract

Preparation:

Cake:

1. Cream together the shortening, sugar, and eggs.
2. Make a paste with food coloring and cocoa.
3. Add to shortening mixture.
4. Add salt and buttermilk to mixture.
5. Next add flour, vanilla, vinegar, and baking soda
   in that order, Mix.
6. Bake for 30 minutes at 350 degrees F(175 degrees C)
   in two 8 inch round greased and floured cake pans.
7. Let cool.

Frosting:

1. Cook 5 tablespoons flour and 1 cup until thick,
   and then cool.
2. Cream together 1 cup confectioners' sugar, 1 cup
   butter or margarine and 1 teaspoon vanilla
   'til fluffy.
3. Add to flour mixture.
4. Cut layers of cake in half lengthwise.
5. Spread frosting on each half layer.
6. Stack and frost over all.

Makes 20 Servings