COLLECTION: Cakes Vol.1 (of 5)

From: (Micaela Pantke)

Date: Thu, 5 Aug 93 09:50:04 +0200


From: (Darin Wilkins)


2 C        flour
2 tsp      baking powder
1 1/2 tsp  baking soda
1 1/4 tsp  salt
2 tsp      cinnamon
2 C        sugar
1 C        salad oil
4          eggs
2 C        finely grated carrots
1          (8 1/2 ounce) can crushed pineapple (well drained).

Mix ingredients in the order given. 

Pour into ligtly greased 7-1/2x11-1/2-inch baking pan.
Bake at 350 F for approximately 1 hour.

From: (Suzanne Morine)


2 cups      flour
1 3/4 cups  sugar
1 1/4 tsp   baking soda           
1 tsp       salt                   
2 tsp       cinnamon              
3/4 cup     olive oil                   
1/2 cup     milk                        
3           large eggs                      
3 cups      finely grated raw carrots  
1/2-1 cup   chopped pecans              

6 ounces    cream cheese, softened
6 tblsp     butter, softened
2 1/4 cups  powdered sugar
3/4 tsp     vanilla extract
1/3 cup     coconut
1/3 cup     raisins
1/3 cup     chopped pecans

Grease and flour a 9 X 13 X 2" pan.  Preheat oven to 350 F. 

Sift flour, sugar, soda, salt, and cinnamon together.  In a mixing bowl,
combine dry ingredients with oil, milk, and eggs.  Blend on low speed
for about 1 minute.  Add carrots and nuts and mix until well blended. 

Bake at 350 F for 40 to 45 minutes or until wooden pick inserted comes
out clean.  Cool thorough and frost with cream cheese frosting. 

Frosting: Combine cream cheese, butter, and vanilla.  Add powdered sugar
and beat until light and fluffy.  Blend in coconut, nuts, and raisins. 

From: (Doreen Randal)


(1)  4oz          self-raising flour          
(2)  4oz          castor sugar
(3)  2 level Tbs  cocoa               
(4)  pinch        salt
(5)  2oz          melted butter               
(6)  1/2 cup      milk
(7)  1            egg                           
(8)  a little     vanilla essence

Place all ingredients into a basin in the above order.  Beat well for 2
minutes.  Pour into a greased 7" cake tin.  Bake for 35-40 minutes in
moderate oven. 

From: (Stephanie da Silva)



Hazelnut crust:
1 cup     roasted hazelnuts (350F for 10 minutes)
3         egg whites
2 tsp     vanilla
2 cup     powdered sugar
1/2 cup   sugar
1/8 tsp   salt

Amaretto Cream Cheese Filling:
1/2 cup    amaretto
3 tsp      unflavored gelatin
2 tsp      vanilla
1 1/2 lbs  cream cheese
3/4 cup    sugar
2 tbs      lemon juice
1 tsp      lemon zest
2 cups     cream


Hazelnut Macaroon:
Heat oven to 350.  Grease 10 inch springform pan and line with greased
parchment (not waxed paper).  Line a cookie sheet with greased

Whisk together eggs and vanilla. 

Remove as much skin from the hazelnuts as you can and process them with
one cup of the powdered sugar for 30 seconds.  Add both sugars and
process briefly to combine.  With processer running, pour in egg mixture
and process for 15 seconds or until smooth. 

Reserve 1/2 to 1/3 cup of the batter. 

Pour remaining batter into the springform pan and smooth with spatula. 
Pour reserved batter onto the cookie sheet and spread out into a 7-8
inch disk. 

Bake crust 25-30 minutes; disk 20-25 minutes.  Cool on a wire rack. 

Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but
do not soak for more than 15 minutes). 

Amaretto cheesecake filling: 
Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min.  Heat in sauce
pan with hot (not boiling) water stirring for 4 min.  Leave in hot water
to stay warm. 

Beat cream cheese with mixer for 1 minute.  Add lemon juice and zest. 
Beat cream to soft peaks.  Fold 1/3 cream into cream cheese.  Fold in
remaining whipped cream and soaked macaroon bits. 

Pour into prepared pan, cover with plastic wrap.  Refrigerate at least 3
hours or preferably overnight. 

From: (Stephanie da Silva)


Ingredients + Instructions:

6        apples - peeled, sliced    
6 Tbls   sugar                 
1 Tbls   cinnamon
1 Tbls   vanilla
1 Tbls   baking powder

Mix dry ingredients together in small bowl.  Mix with apples.
Add vanilla.  Let stand.

3 cups  flour                 
2 cups  sugar                 
1 cup   oil (vegetable, corn, safflower, etc)
4       eggs

Beat eggs.  Blend in oil.  Gradually add sugar (These 3 steps can be
done with a mixer or by hand, but it is easier to use a mixer!).  Stir
in flour until all blended.  Fold in apple mixture.  Pour into greased
bundt or angel cake pan.  Bake until toothpick inserted comes out clean. 
Bake: 375F, 1 hour 15 minutes.

From: (Stephanie da Silva)


1 cup       sugar
2 cups      diced apples
1           beaten egg
1/2 cup     vegetable oil
1 1/2 cups  flour
1 tsp       baking soda
1/2 tsp     cinnamon
1/2 tsp     salt

Mix in order.  Pour into a greased 8"x8" pan.  Bake until toothpick
inserted comes out clean.  Bake 350F, 30 minutes

From: (Lance Samura)

Author: Aileen Mikuni


3           apples chopped into 1/2-inch chunks
1/2 cup     butter or margarine
1-1/2 cups  sugar
2           eggs
1 cup       milk
3 cups      all-purpose flour
1 tsp       salt
3 tsp       baking powder

Crumb Mixture:
1/2 cup  flour
1/2 cup  sugar
1 tsp    cinnamon
Dash     nutmeg
1/4 cup  butter or margarine

Cream butter and sugar together.  Add eggs and milk.  Sift dry
ingredients together.  Stir into creamed mixture.  Stir in about 1/2 of
the chopped apple chunks.  Pour batter into greased 9-by-13-inch pan. 
Top with remaining chopped apples.  Sprinkle crumb mixture evenly over
top.  Bake at 350 degrees for about 30 minutes. 

For Crumb Mixture: Mix flour, sugar, cinnamon and nutmeg together.  Cut
butter into above mixture until crumbly. 

From: (Stephanie da Silva)


1/4 cup     butter
1 cup       sugar
1           egg
1/4 tsp     salt
1 tsp       cinnamon
1 tsp       nutmeg
1 tsp       baking soda
1 cup       flour
1/2 cup     chopped nuts
2 1/2 cups  diced apples
1 tsp       vanilla
2 tblsp     hot water

Combine ingredients in order given.  (Batter will be thick).  Bake in a
greased 9-inch pie pan for 45 minutes at 350F.  Serve warm with whipped
cream or ice cream.  Delish. 

From: (Kathy M. Smith)


2 Cups  Flour
2 Cups  Sugar
1       8oz can crushed pineapple in it's own juice or sweetened
2       eggs
2 tsp   soda
1 tsp   vanilla
2 cups  crushed walnuts - reserve 1/2 cup for top

Preheat oven to 350 degrees.

Mix all ingredients except the nuts together.  Use the whole can of
pineapple juice and all.  Mix by hand or use mixer on med until all
mixed.  Add 1 and 1/2 cups of nuts by hand.  Grease and flour a 9 by 13
pan and pour batter in, bake for 45 minutes.  Allow cake to cool at
least 20 minutes and remove from pan.  If cake is hard to remove use egg
turner to help loosen. 

2 Cups   powdered sugar
1 stick  butter (room temp)
1        8oz package cream cheese (room temp)
reserved 1/2 cup walnuts

Use mixer and mix everything except the walnuts together.  Icing should
be very creamy.  Spread over top and sides of cake.  Sprinkle reserved
walnuts on top. 

From: (Stephanie da Silva)



2 cups    graham cracker crumbs
1/4 cup   sugar
6 T       (3/4 stick) butter, melted

2 1/4 lbs    cream cheese, room temperature
1 2/3 cups   sugar
5            eggs, room temperature
1 cup        Baileys Irish Cream
1 T.         vanilla extract
1 cup        semisweet chocolate chips

Coffee Cream:
1 cup        chilled whipping cream
2 T.         sugar
1 t.         instant coffee powder
chocolate curls

For crust: Preheat oven to 325F.  Coat 9" diameter springform pan with
nonstick vegetable oil spray.  Combine crumbs and sugar in pan.  Stir in
butter.  Press mixture into bottom and 1" up sides of pan.  Bake until
light brown, about 7 minutes.  Maintain oven temperature at 325F. 

For filling: Using electric mixer, beat cream cheese until smooth. 
Gradually mix in sugar.  Beat eggs in one at a time.  Blend in Baileys
and vanilla. 

Sprinkle half of chocolate chips over crust.  Spoon in filling. 
Sprinkle with remaining chocolate chips.  Bake cake until puffed,
springy in center and golden brown, about 1 hour 20 minutes.  Cool cake

For cream: Beat cream, sugar, and coffee powder until peaks form. 
Spread mixture over cooled cake. 

Garnish cake with chocolate curls. 

From: (Terri Hull)


1 cup    all-purpose flour
1/3 cup  unsweetened cocoa
1/4 cup  nonfat dry milk powder
1/4 tsp  baking soda
1/4 tsp  salt
1        large very ripe banana
1 cup    sugar
2        large egg whites
1/4 cup  buttermilk
1 tsp    vanilla extract

Preheat oven to 350 F.  Coat 9 inch square baking pan with vegetable
cooking spray.  Combine flour, cocoa, milk powder, baking soda and salt
in bowl.  Puree banana, sugar, egg whites, buttermilk and vanilla in
food processor until smooth.  Add dry ingredients and pulse just until
blended.  Pour into prepared pan.  Bake 25 minutes or until toothpick
inserted in center comes out just clean.  Cool on wire rack.  Cut into 2
inch squares.  Makes 16.  65 cal, 1 gm protein, 0 gm fat, 15 gm
carbs, 42 mg sodium

As a substitute for the buttermilk, take some non-fat yogurt and dilute
it with skim milk to buttermilk consistency.  Use same amount total, -
1/4 cup.  It's probably about 1/8 cup yogurt + 1/8 cup milk?? 

From: (Janet "Mostly Harmless" Morrissey)


1 cup    graham cracker crumbs
3 tblsp  sugar
3 tblsp  butter or margerine, melted
4        8-ounce packages cream cheese, softened
1 cup    sugar
3 tblsp  flour
4        eggs
1 cup    sour cream
1 tblsp  vanilla

Heat oven to 350F.  For Crust: Mix crumbs, 3 tbsp.  sugar, and butter. 
Press onto bottom of 9-inch springform pan.  Bake 10 minutes

For Filling: Beat cream cheese, sugar, and flour at medium speed with
mixer until well blended. 

Add eggs, one at a time, mixing well after each addition.  Blend in sour
cream and vanilla.  Pour over prepared crust. 

Bake 1 hour and 10 minutes. 

Turn off oven and prop door open and let cheesecake sit in oven until
oven has cooled.  Lossen cake from rim of pan. 

Can be topped with fruits or whipped cream as desired.  (I think it
tastes best when refrigerated over night.)

From: (Steven A. Minneman)


2/3 c     butter
1 1/2 c   sugar
3         eggs
1 tsp     vanilla
1/2 c     cocoa
2 1/4 c   sifted flour
1 tsp     baking powder
1 tsp     soda
1 c       beer
2/3 c     sauerkraut
1 c       raisins
1 c       chopped nuts

Cream butter and sugar until light.  Add eggs, one at a time, beating
well after each addition.  Blend in vanilla.  Sift cocoa, flour, baking
powder, soda and salt together.  Add to creamed mixture alternately with
beer, beginning and ending with dry ingredients.  Stir in sauerkraut. 
Raisins and nuts are optional.  Turn into two 8 or 9 inch greased and
floured cake pans.  Bake at 350 for 35 minutes.  Cool and frost as

From: (Diane Biernat)


3 oz.       baking chocolate  (pre-melted or melted squares)
1/2 cup     butter or margarine
2-1/4 cups  light brown sugar, lightly packed
3           eggs
1-1/2 tsp.  vanilla
2 tsp.      baking soda
1/2 tsp.    salt
2-1/4 cups  sifted cake flour
1 cup       dairy sour cream
1 cup       boiling water

In a large mixer bowl, cream butter until smooth.  Add brown sugar and
eggs.  Beat with mixer till light and fluffy --- about 5 min.  With
mixer on low speed, beat in vanilla and chocolate, then baking soda and
salt.  Add flour alternately with sour cream, beating on low speed until
smooth.  Pour in boiling water; stir with spoon until blended.  Pour
into greased and floured pan(s).  Bake 35 minutes or until done.  Makes
one 9 --- 13" pan or one 2-layer 9" round cake. 

From: (Elisabeth)


1.5 c   flour
75 c    butter
3 T     sugar

Mix together, pat into 9x13 pan and bake 15 minutes @ 375F.

Bottom Layer:
12 oz   cream cheese
1.5 c   powdered sugar
1.25 c  Cool Whip

Mix together and spread over cooled crust.

Second Layer:
3      small packages chocolate pudding
4.5 c  milk

Prepare pudding, spread over middle layer.

Top with more cool whip and chill for as long as you can stand to leave
it alone.

From: Gaye Levy

(Servings: 12)

1 pk    Yellow or white cake mix
1 c     Crushed pineapple, undrained
1/2 c   Sugar
1 pk    Instant vanilla pudding, 3 oz
1 c     Coconut
8 oz    Cool Whip; thawed
1 c     Pecans; toasted and chopped

Bake cake according to directions is a 9x13 pan.  In a saucepan over
medium heat, combine pineapple with juice, sugar, pudding, and coconut.
Simmer 5 minutes.  Using a wooden spoon handle, poke holes in warm cake.
Slowly pour pineapple mixture over cale and spread evenly.  Cool.
Spread whipped topping evenly over cake and sprinkle with nuts.  Chill
at least 2 hours before serving.

From: (Lorraine Beres)


1 box       Duncan Hines butter cake mix
1           (3.5 oz.) instant vanilla pudding
1 cup       sour cream
1/2 cup     milk
1/2 cup     vegetable oil
1 stick     softened butter
4           eggs
1 pkg       (6 oz.) chocolate pieces
1 oz        grated German's sweet chocolate
1 cup       chopped pecans
1           (8 oz.) soft cream cheese
1 lb        powdered sugar
1 tsp       vanilla
1 cup       chopped nuts
1 1/3 cup   coconut

Mix first 7 ingredients for 2 minutes at medium speed.  Stir in
chocolate pieces, grated chocolate and nuts.  Place in greased and
floured Bundt pan and bake at 350 for 1 hour or until toothpick comes
out clean.  Cool in pan for 25 minutes.  Turn and cool completely.

Frosting: Beat cream cheese until light and fluffy.  Beat in the
powdered sugar and vanilla.  Stir in nuts and coconut.  Frost the cooled
cake.  Serves 8.

From: (Lorraine Beres)


1 stick   melted butter
1 cup     flour
1/2 cup   finely chopped nuts
8 oz.     cream cheese, softened
1 cup     powdered sugar
1 cup     Cool Whip or whipped cream
1 box     (3 1/2 oz.) instant chocolate pudding mix
3 cups    milk
1 box     (3 1/2 oz.) instant vanilla pudding mix

Mix butter, flour and nuts and pat into a 9x13 inch pan.  Bake at 350
for 20 minutes and cool.  Beat together the cream cheese, powdered sugar
and Cool Whip and spread over first layer.  Beat remaining ingredients
and spread over second layer.  Spread top with Cool Whip or whipped
cream.  Just before serving, decoate with additional chopped nuts and
shaved chocolate.

From: (Stephanie da Silva)


1 box        yellow cake mix
1 large can  crushed pineapple with juice
1 cup        sugar
2 small pkg  instant vanilla pudding mix
1 pkg        frozen coconut (optional)
1            large container Cool Whip or equivalent

Bake cake as directed on box in greased and floured 9 x 13 inch pan.
Heat pineapple and sugar until sugar is dissolved.  Punch holes in cake
while still hot and pour pineapple-sugar mixture over cake.  Refrigerate
until cool.  Mix pudding as directed on package and spread over cake.
If using coconut, sprinkle some on cake at this point.  Mix rest of
coconut with Cool Whip and spread on cake.  Cake must be kept

The one time I made this cake, I was exceptionally underwhelmed by it.
My main complaints were it was way too sweet, plus the pudding
overflowed when I poured it over top of the cake.

Changes I'd make if I made this again: I'd make the cake from scratch,
leave out the cup of sugar, use unsweetened pineapple.  Then I'd make
the pudding from scratch (and use a smaller amount!) and use unsweetened
fresh whipped cream.  Oh, you can also try different flavours and
combinations of cake and pudding mixes if you like.

From: (Stephanie da Silva)


3/4 lb       oblong biscuits 
1 1/2 tblsp  rum
1/2 cup      milk
4 ounces     butter
1/2 cup      castor sugar
2            eggs
4 ounces     ground almonds
few drops    almond essence
extra 1/2 cup milk
toasted slivered almonds

Cream butter & sugar until light.  Separate eggs (hm, she doesn't say
how far -- at least she doesn't instruct us to pinch the salt).  Beat
yolks into creamed mixture.  Add ground almonds, almond essence and
extra 1/2 cup milk.  Beat whites stiffly & fold in. 

Arrange the biscuits in 2 rows lengthwise.  Dunk in rum and milk (just)
and spread with almond mixture and then more biscuits.  Continue and on
top layer put a layer of almond and then cover each with whipped cream
and toasted almonds.  Keep chilled until ready to serve. 

Hm, instructions are a little confusing.  I'll ask her next time I see
her if I can remember, but I think it might be easier to drizzle the
rum/milk mixture on the biscuits rather than to dunk them.  Whatever. 

From: (Amy B. Ahmer)



Creamy inside:
8 oz.    cream cheese, room temp (don't use non-fat; turns out really bad)
1        egg
1/3 cup  sugar
1/8 tsp  salt
1 cup    semisweet chocolate chips

Line muffin cups with papers or tins.  Using a wooden spoon, blend cream
cheese, egg, sugar, and salt in mixing bowl.  Carefully fold chocolate
chips set aside. 

Cupcake outside:
1 1/2 cups  flour (sifted)
1 cup       sugar
1/4 cup     cocoa
1 tsp       baking soda
1/2 tsp     salt
1 cup       water
1/3 cup     vegetable oil
1 tblsp     white vinegar
1 tsp       vanilla

Combine dry ingredients in another bowl and mix well.  Add remaining
ingredients and blend thoroughly.  Fill cupcake papers 3/4 full.  Drop
one heaping tablespoon cream cheese mixture into center of each.  Bake
25-30 (or until done) at 375 degrees. 

Makes 1 1/2 dozen (this one really does make this many)

This recipe, which I got from my husbands advisor, says they keep for
several weeks.  She obviously doesn't have a chocohalic in her family. 

From: (Stephanie da Silva)



1 1/2 cups   flour
1 cup        water
1 tsp        salt
1/3 cup      oil
1 tsp        baking soda
1 tblsp      vinegar
1 cup        sugar
1 tsp        vanilla
1/4 cup      cocoa

8 oz      cream cheese
1/2 cup   sugar
1         egg
1/8 tsp   salt
1 cup     semi-sweet chocolate morsels

Combine in small bowl - cream cheese, egg, salt, sugar and chocolate
morsels.  Mix well and set aside. 

Sift together in large bowl - flour, salt, baking soda, sugar, cocoa. 
Add water, oil, vinegar and vanilla.  Beat with electric mixer well. 

Fill small muffin tins lined with muffin papers 1/2 full with chocolate
batter.  Top each with 1/2 tsp.  cheese filling.  Bake approximately 18

From: (Stephanie da Silva)


1 pound     raisins, minced
1 pound     pitted prunes, minced
1 pound     dried currants, minced
1 pound     glaceed cherries, minced
6 ounces    glaceed lemon peel, minced
6 ounces    glaceed orange peel, minced
1 bottle    (750 ml) Manischewitz Concord Grape wine
1 bottle    (750 ml) dark rum
2 pounds    dark brown sugar
4 1/4 cups  all-purpose flour
4 tsp       double acting baking powder
1/2 tsp     freshly grated nutmeg
1/2 tsp     cinnamon
4 sticks    (2 cups) unsalted butter, softened
10          large eggs
1 tblsp     vanilla
1 1/2 cups  almond paste, if desired
7 cups      confectioners' sugar, sifted
6           large egg whites at room temperature
2 tblsp     strained fresh lemon juice
silver dragees for decorating the cake

In a large bowl, combine well the raisins, the prunes, the currants, the
cherries, the peels, the wine, and the rum and let the fruit macerate,
covered, at room temperature for at least 2 weeks.

In a heavy skillet combine 1 pound of the brown sugar and 1 cup water,
bring the mixture to a boil over moderate heat, stirring and washing
down any sugar crystals clinging to the side wtih a brush dipped in cold
water until the sugar is dissolved, and boil the syrup, swirling the
skillet occasionally, for 3 to 4 minutes, or until it is reduced to 1
3/4 cups.  Let the burnt sugar syrup cool and reserve it.

Into a bowl sift together the flour, the baking powder, the nutmeg, and
the cinnamon.  In the large bowl of an electric mixer cream together the
remaining 1 pound brown sugar and the butter until the mixture is light
and fluffy and beat in the eggs, 1 at a time, beating well after each
addition.  Beat in the vanilla, the flour mixture, and 1 1/3 cups of the
reserved burnt sugar syrup, reserving the remaining syrup for another
use.  In another large bowl combine well the flour mixture and the fruit
mixture and divide the batter between 2 buttered and floured 10-inch
springform pans.  Bake the cakes in the middle of a preheated 350F oven
for 1 hour and 50 minutes to 2 hours, or until the cakes are set and a
tester inserted in the centers come out with some crumbs adhereing to
it.  (The centers of the cake will be quite moist).  Let the cakes cool
in the pans on a rack, remove the sides and the bottoms of the pans and
wrap the cakes in foil or wax paper.  Let the cakes stand at room
temperature for 1 week.

Roll out half the almond paste between sheets of plastic wrap to form a
10-inch round and remove the top sheet of plastic wrap.  Fit the almond
paste layer over one cake, trimming the edge if necessary, and remove
the other sheet of plastic wrap.  Roll out and fit the remaining almond
paste onto the remaining cake in the same manner.

Make the icing: In a bowl with an electric mixer beat 4 cups of the
confectioners' sugar, the egg whites, and the lemon juice for 4 to 6
minutes, or until the mixture holds soft peaks.  Beat in the remaining 3
cups confectioners' sugar and beat the icing until it holds stiff peaks.

Transfer 2 cups of the icing to a pastry bag fitted with a decorative
tip, spread the remaining icing on the tops and sides of the cakes with
a long metal spatula, and pipe the icing in the pastry bag decoratively
onto the cakes.  Arrange the dragees on the cakes.  Makes 2 black cakes.

From: (Stephanie da Silva)


1 pound    each: dark raisins, currants, pitted prunes and glace cherries
1/2 pound  mixed peel
1 quart    white rum
1 pound    dark brown sugar
1 pound    butter
1 pound    eggs (one dozen)
1/4 tsp    cinnamon
1/4 tsp    nutmeg
1 pound    flour (about 4 cups all-purpose)
3 tsp      baking powder
3 ounces   burt sugar, or substitute 6 ounces of gravy coloring
1 quart    tawny port

Place raisins, currants, prunes, cherries and peel in a large plastic or
glass bowl.  Add 1 cup rum.  Put through a meat grinder, using a medium
blade.  Mix with remaining rum so that the ground fruit forms a smooth
paste.  Cover tightly.  Let stand at least two weeks.

Preheat oven to 300 degrees.  Cream dark brown sugar and butter.  In a
separate bowl combine eggs, cinnamon and nutmeg and whip until foamy.
Combine egg mixture with butter-sugar mixture.  Add ground fruits.  Mix

In a separate bowl, mix flour with baking powder.  Stir flour mixture
into fruit mixture.  Add burnt sugar or graving coloring.  Batter should
be dark brown.

Grease and lightly flour 2 10-inch springform pans.  Fill with mixture
and bake 2 hours or until a tester comes out clean.

Take pans out of the oven.  Let cool 1 hour, then remove cakes from pans
and cool completely.  Pour one cup port over the top of each.  Let it
absorb.  After 10 minutes, pour on remaining port.

Wrap tightly in plastic wrap.  Let cakes age at least a week.  Do not
refrigerate.  Makes 2 cakes.

From: (Stephanie da Silva)


Cherry Topping:
1 pound   frozen unsweetened cherries, thawed
1/4 cup   kirsch
1/4 cup   (about) Morello cherry syrup or sour cherry syrup
Chocolate Crust:
--------------- -
8 1/2 oz  chocolate wafer cookies
6 tbls    (3/4 stick) well-chilled butter, cut into 1/2-inch pieces
Chocolate Filling:
1 1/2 cups  whipping cream
12 ounces   semisweet chocolate, coarsely chopped
16 ounces   cream cheese, room temperature
3/4 cup     sugar
4           eggs, room temperature
1 tsp       vanilla
1 cup       whipping cream, well-chilled (I use heavy whipping cream.)
2 tblsp     sugar
1 tblsp     kirsch
Chocolate curls (optional)

For topping: Soak undrained cherries and kirsch in small bowl 6 hours. 
Thoroughly drain cherries in strainer set over medium bowl, shaking
occasionally, at least two hours.  Reserve liquid. 
Add enough Morello cherry syrup to cherry liquid to measure 1 cup.  Pour
6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for
filling).  Halve cherries and add to skillet.  Boil until syrup is
thickened and mixture resembles preserves, about 6 minutes.  (Can be
prepared 2 days ahead.  Chill.)
For crust: Generously butter 9-inch springform pan.  Finely crush
cookies in processor, using on/off turns.  Cut in butter until mixture
begins to gather together, using on/off turns.  Press crumbs into bottom
of pan and up sides to 3/4 inch from top; there should be no cracks. 
Refrigerate crust for at least 30 minutes. 
For filling: Preheat oven to 325 degrees F.  Heat 1 1/2 cups cream with
chocolate in heavy medium saucepan over low heat until chocolate melts,
stirring constantly.  Cool 10 minutes. 
Beat cream cheese with 3/4 cup sugar until smooth.  Beat in eggs 1 at a
time until just combined.  Beat in chocolate mixture, then remaining 10
tablespoons cherry liquid and vanilla.  Pour into crust.  Bake until
outer 2 inches of cake are firm but center still moves slightly, about 1
1/4 hours (top may crack).  Cool completely on rack.  Top pan with paper
towels and cover tightly with foil.  Refrigerate 1 to 2 days. 
Remove foil, paper towels and pan sides from cake.  Spread cherry
topping over cake.  Beat remaining 1 cup cream with 2 tablespoons sugar
and kirsch to peaks.  Spoon into center of cake.  Top with chocolate
curls if desired.  (Can be prepared 2 hours ahead and refrigerated.) Let
stand at room temperature for 15 minutes before serving. 

From: (Stephanie da Silva)



1           slightly beaten egg
1-2/3 C.    granulated sugar
1-1/2 C.    milk
3 squares   (3 oz.) unsweetened baking chocolate, cut up
1-3/4 C.    flour
1 tsp.      baking soda
1/2 tsp.    salt
1/2 C.      shortening
1 tsp.      vanilla
2           eggs
1 pt.       whipping cream (whip with sweeting you prefer)

Cherry Filling:
Drain 1 16-oz.  can of pitted dark sweet cherries, reserving 1/2 cup
liquid.  Halve cherries, and pour 1/3 cup Kirschwasser over them.  Let
stand 2 hours or overnight.  Reserve a few cherry halves for garnish. 
Combine 4 tsp.  cornstarch and reserved liquid, add cherry-Kirsch
mixture.  Cook and stir until bubbly.  Cool. 

Preheat Oven at 350 F.

Grease & lightly flour 2 9-1/2" round baking pans.  Combine beaten egg
2/3 cup sugar, 1/2 cup milk, and chocolate.  Cook and stir until mixture
just boils.  Cool.  Combine flour, soda & salt.  Beat shortening 30
seconds, add remaining sugar & vanilla, beat until fluffy.  Add the 2
eggs, beating 1 minute after each.  Add dry ingredients and remaining 1
cup milk alternately to beaten mixture, beating after each addition. 
Stir in chocolate mixture, turn into pans.  Bake for 25-30 minutes. 
Cool 10 minutes on racks, remove from pans, cool. 

To assemble, place 1 cake layer on a serving plate, spread with cherry
filling and whipped cream.  Place 2nd layer on top, frost with whipped
cream and garnish with reserved cherry halves and shaved chocolate

This recipe originally called for using a plain buttercream frosting in
place of whipped cream, but all the versions I have had in restaurants
use whipped cream instead.  Use your discretion.  You can also add a
little kirsch to the whipped cream. 

From: (Darin Wilkins)


3 C      grated carrots
4        eggs
1 1/2 C  oil
2 C      sugar
2 C      sifted flour
1 C      chopped black walnuts
1 tsp    vanilla
1/4 tsp  black walnut extract
1 tsp    cinnamon

Preheat oven to 350 F.  Grease a 10-inch tube pan.  Mix together
ingredients.  Bake 90 minutes. 

Remove from oven and, while cake is still hot, glaze with:

Buttermilk Glaze
1/2 C    buttermilk
1 C      sifted powdered sugar
1/2 tsp  baking soda
1 Tbl    white corn syrup.

Blend well and pour on top of hot cake.  Let stand for 1 hour.  Remove
cake from pan and serve. 

From: (Stephanie da Silva)


1 1/2 cups   graham cracker crumbs
1            butter, melted
3 tblsp      sugar
3            8-ounce packages cream cheese, room temp
1 cup        sugar
3            eggs, room temp
1/2 cup      butter, melted and cooled
1/8 tsp      orange extract
Grated orange peel for garnish

Combine crumbs, butter and sugar.  Press mixture evenly onto bottom and
sides of a 9 inch springform pan. 

Preheat oven to 450F.  Beat together cream cheese and sugar until light
and fluffy.  Add eggs, 1 at a time, beating after each addition.  Blend
in butter and orange extract.  Turn mixture into pan and bake 15
minutes.  Cool. 

Refrigerate at least 12 hours before serving.  Remove sides of pan. 
Garnish with grated orange peel.  Serve chilled. 

From: (Little red-headed girl)

(Yield:    10)

2/3 cp     blueberries (fresh or frozen)
1 1/2 cp   all-purpose flour
1/3 cp     yellow cornmeal
1 1/2 ts   baking powder
1/2 cp     (plus  1 Tb) nonfat yogurt
1 Tb       fresh lemon juice
2/3 cp     (plus 2 ts) sugar
1/4 cp     vegetable oil
1 ts       grated lemon zest
1          large whole egg
1          egg white
1/4 ts     ground cinnamon

1.  Preheat oven to 350 F and place rack in center of oven.  Lightly oil
an 8x4 inch loaf pan and set aside.

2.  Toss blueberries with 1 Tb flour and set aside.

3.  In a small bowl, stir together remaining flour, cornmeal, and baking
powder.  In another small bowl, combine yogurt and lemon juice.

4.  In a medium-size bowl, whisk together 2/3 cp sugar, oil, and lemon
zest.  Beat in whole egg, then egg white, beating well after each
addition.  Alternately add the dry ingredients and the yogurt mixture,
beginning and ending with the dry ingredients.

5.  Mix until just combined.  Gently fold in blueberries.  Spoon batter
into the prepared pan.  In a small bowl, combine the remaining 2 ts
sugar and cinnamon and sprinkle over the batter.

6.  Bake for 50 to 60 minutes, or until cake is golden and a toothpick
inserted into the center comes out clean.  After 25 minutes of baking
loosely cover the pan with aluminum foil.

7.  Cool the cake in the pan on a rack for 10 minutes, then turn out
onto rack and cool completely.  For best flavor, wrap the cake and store
overnight before serving.

8.  205 calories per serving: 4 gm protein, 6 gm fat, 34 gm
carbohydrate, 180 mg sodium, 22 mg cholesterol.

From: (Stephanie da Silva)


Ingredients + Instructions:

2 cups   graham cracker crumbs
1/2 cup  powdered sugar
1 stick  butter (1/2 cup)

Mix well and spread evenly in a 9 x 13 pan.

Cream well:
1      8 oz package cream cheese
3      beaten eggs
1 cup  sugar

Spread over cumb mixture and bake 30 minutes at 350F. 

Add juice of 1/2 a lemon to 1 can of blueberry pie filling.  Mix well. 
Pour over cream filling while still hot. 

When completely cool, prepare 2 packages of dream whip and cover entire
cake (or use Cool Whip).  Keeps very well in the refrigerator and in
fact, the cake improves if it's allowed to sit. 

Note:  I'm real big on real whipped cream, but the Cool Whip really
does work better with this cake.

From: (Subhashini Rajagopalan)


4 oz      plain wholemeal flour
8 oz      plain white flour
pinch     salt
1 tsp     baking powder
grated rind of 1 orange
6 oz      light brown sugar
8 oz      blueberries or bilberries
2         eggs
1/4 pint  milk
1 oz      melted butter
milk to glaze
demerara sugar

Line a 7.1/2" cake tin with cake liner or greaseproof paper.  Set oven
to 425oF (220oC, Gas Mark 7).  Sift the flour, salt & baking powder.
Stir in the orange rind, sugar & berries.  Whisk the eggs, milk & butter
together.  Stir the liquid mixture into the dry mix & mix well.
Transfer to the lined tin.

Bake above the centre of the oven for 35 mins.  Remove the cake from the
oven, glaze with milk & sprinkle with the demerara sugar.  Return to
oven to bake for a further 5 mins.  Serve warm or cold.

You can also make muffins with this recipe.  Reduce baking time to 20
mins.  Brush with milk, sprinkle with sugar & return to oven for 5 mins.

From: (Darin Wilkins)


Ingredients + Instructions:

Beat until well mixed:
2/3 C  oil
1 C    sugar

Beat into the above mixture:
2 eggs

Stir in:
1 C      flour
1 tsp    baking powder
1 tsp    baking soda
1/2 tsp  salt
1/2 tsp  cinnamon
1/4 tsp  nutmeg

Add and mix well:
3 Tbl    Bourbon
1 1/2 C  grated carrots
1 C      chopped pecans.

Pour into greased and floured 9x9-inch cake pan.  Bake at 325 F for 40
minutes.  Cool in pan. 

Bourbon glaze
1 C     powdered sugar
2 Tbl   hot water
1 Tbl   Bourbon

Blend together and spread over cooled cake.

From: (Darin Wilkins)


Ingredients + Instructions:

Mix together:
2 C        flour
2 C        brown sugar
2 tsp      baking powder
2 tsp      baking soda
1 1/2 tsp  cinnamon
1/2 tsp    salt

Add and mix thoroughly:
1 C        oil

Add, one at a time, beating thoroughly after each addition:
4          eggs

Blend in:
3 C        grated carrots
1 C        chopped pecans or walnuts.

Pour into greased 9x13-inch baking pan.  Bake at 350 F for 45 minutes. 

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)


2 1/2 c   all purpose flour        
1 c       granulated sugar         
3/4 c     brown sugar, packed      
1 tsp     baking powder            
1 tsp     soda                     
1 tsp     salt                     
3/4 tsp   cinnamon
3/4 tsp   allspice
1/2 tsp   cloves
1/2 tsp   nutmeg
1 1/3 c   buttermilk
1/2 c     shortening    
3         eggs

Grease and flour 2 round layer pans, 8 or 9 inch.  Measure all
ingredients into large mixer bowl.  Blend 1/2 minute on low speed,
scraping bowl occasionally.  Pour into pans.  Bake in preheated 350F
oven for 45 minutes or until wooden toothpick inserted comes out clean. 
Cool 10 minutes and remove from pans. 

From: (Darin Wilkins)


Ingredients + Instructions:

In a mixing bowl, sift together:
3 C      sifted flour
2 tsp    baking powder
1 tsp    baking soda
1/2 tsp  salt
1/2 tsp  cinnamon
1/2 tsp  nutmeg
1/2 tsp  ground cloves

Add and mix well:
1 C    packed light brown sugar
1 C    sugar
1 C    oil
4      eggs, beaten
1 C    whole cranberry sauce

Stir in:
1 C    grated carrots
1/2 C  chopped candied lemon peel.

Pour into greased and floured tube pan.
Bake at 350 F for 90 minutes, or until cake springs back when
lightly touched.

From: (Anne Marguerettaz)


350 g    (12.4 oz.) flour
1 tsp    baking powder                     
300 g    (10.6 oz) sugar or brown sugar
2 tsp    cinnamon
3/4 tsp  cardamom
2 pinch  ground cloves
1 pinch  of salt                          
250 g    (8.8 oz) finely grated carrots
1        lemon,  peel and juice
250 g    (8.8 oz) ground almonds            
4        eggs, beaten
200 g    (7 oz) melted and cooled margarine 

Mix together flour and baking powder and sift

Add sugar, cinnamon, cardamon, cloves and salt to the flour/baking
powder mix. 

Mix carrots, lemon peel + juice and almonds to the previous ingredients. 

Add beaten eggs margarine to the rest of the preparation.
Stir with a wooden spatula until smooth.  Pour into a loaf pan, whose
sides and bottom were previously buttered. 

Cook for about 65 min.  on the lowest rack of the oven, preheated at 180
Celsius (350 F).  After 50 min., you can "plant" little marzipan carrots
in a row on the top of the cake.  Cool down.  Enjoy. 

From: (Charles & Carol Lynne Shotton)

Source: Virginia Hospitality Cookbook


2 cups    flour                      
2 cups    sugar                      
2 tsp     baking soda           
2 tsp     cinnamon              
1 tsp     salt                   
1 cup     salad oil
4         eggs
3 cups    carrots, shredded
1 tsp     vanilla
1 cup     nuts, chopped (optional)
8 ounces  crushed pineapple, drained

Preheat oven to 350.  Sift dry ingredients together.  Add the oil and
eggs one at a time.  Beat until thoroughly mixed.  Add carrots and
vanilla.  Mix well.  Pour into greased and floured 9 x 13 inch pan, and
bake for 45 minutes. 

1/2 cup   butter softened                     
1 pound   confectioners' sugar                
8 ounces  cream cheese, softened
1 tsp     vanilla
1 cup     nuts, chopped

Mix all ingredients together.  Spread on top and sides of the cake.

Note:  I keep this in the 'fridge because of the cream cheese icing.

From: laustin@sol.UVic.CA (Lauree Austin)


Dry Ingredients:
1 1/3 cups  flour
1/2 tsp     salt
1 1/3 tsp   baking powder
1 1/3 tsp   baking soda
1 1/3 tsp   cinnamon
1/2 tsp     cloves
1/2 tsp     ginger

Combine and set aside.

1 cup  sugar
1 cup  cooking oil
3      eggs (added separately)

Preheat oven to 300 degrees Farenheit.  Add the dry ingredients to the
wet mixture and stir well.  Fold in two cups of grated carrots and 1 cup
of chopped walnuts (optional).  Pour into 9x13" non-stick pan and bake
for 50-60 minutes or until done.  (Make sure it is cooked)

8 oz       package of cream cheese
1/2 cup    butter (or less)
1 1/2 cup  of icing sugar 

Note: I just add icing sugar 'till the mixture tastes right.

From: (Minou)

Source: "The Better Homes and Gardens Cookbook"


2 cups  all purpose flour
2 cups  sugar
1 tsp   baking powder
1 tsp   baking soda
1 tsp   salt (I used a fraction of that)
1 tsp   ground cinnamon
3 cups  finely shredded carrot (I grated it successfully)
1 cup   cooking oil
4       eggs

Combine first six ingredients, then add the remaining three.  Mix well
and pour into a 13x9x2 (50 to 60 mins at 325F) or two 9 inch (40 mins at
325F) lightly greased and floured pans.  Cool well and frost. 

From: P.L. Karas


2 cups      allpurpose flour
2 tsp       cinnamon
1 tsp       baking powder
1 tsp       baking soda
3/4 tsp     salt
1/4 tsp     nutmeg
pinch       cloves
1-1/2 cups  sugar
1 can       (8 oz.) crushed pineapple in juice
3 tblsp     sugar-free applesauce
1 tsp       vanilla extract
3 cups      shredded carrots
3           large egg whites

Preheat oven to 350 F.  Line 13X9 inch baking pan with foil.  Coat with
vegetable cooking spray.  Combine first seven ingredients in bowl.  Stir
together: sugar, pineapple, applesauce and vanilla in mixer bowl until
smooth.  Stir in dry ingredients until just combined.  Stir in carrots. 
Beat egg whites in small mixer bowl to stiff peaks.  Fold into carrot
mixture in 2 batches with rubber spatula.  Pour batter into pan.  Bake
40 minutes or until tooth pick inserted in center comes out clean.  Cool
in pan on wire rack.  Invert cake onto wax paper.  Remove pan and foil. 
Spread " Fluffy Frosting" over cooled cake. 

Note: I think when I made this, I just sprayed the pan ( no foil) ,
baked the cake, cooled it in the pan and spread the frosting on just the
top in the pan. Served the cake from the pan. 

From: (Rosemary Waigh)

Source: Ecological_Cooking by Joanne Stepaniak and Kathy Hecker


1 cup     oil
2 cups    Sucanat
1.5 cups  soymilk
3 cups    grated carrots
1 cup     chopped walnuts
0.5 cups  raisins
2 cups    unbleached white flour*
2 cups    wholewheat pastry flour*
2 tsp     baking powder
2 tsp     baking soda
1 tsp     salt
2 tsp     cinnamon
0.5 tsp allspice

* I used 4 cups regular wholewheat flour instead

In a large bowl, beat together oil, Sucanat and soymilk.  Stir in
carrots, nuts, and raisins.  In a separate bowl, whisk together flours,
baking powder, baking soda, salt, cinnamon, and allspice.  Stir into
first mixture, mixing well.  Pour into a greased and floured 9" x 13"
baking pan, and bake at 350F for 35-40 minutes, or until cake tester
tests clean. 

This cake won rave reviews from vegans and omnivores alike when I made
it for an animal rights information table. 

From: (Darin Wilkins)


Ingredients + Instructions:

Sift together:
2 C       sifted flour
1 1/2 C   sugar
2 tsp     baking soda
1/2 tsp   salt
1 tsp     cinnamon
1 tsp     mace

In separate bowl, combine:
3         eggs
1/3 C     oil
3/4 C     buttermilk
2 tsp     vanilla

Add wet ingredients to dry, and mix well.

Stir in:
1/2 C     drained crushed pineapple
2 C       shredded carrots
1 C       chopped pecans
1 C       coconut

Pour into greased and floured 9x13-inch baking pan.
Bake at 350 F for 45 minutes, or until cake tests done.

Buttermilk Glaze
2/3 C    sugar
1/3 C    butter
1/3 C    buttermilk
2 tsp    corn syrup
1/4 tsp  baking soda
1 tsp    vanilla

Combine in a saucepan, simmer for 5 minutes.  Then stir in vanilla. 

Punch holes in warm cake and pour hot glaze over top.

From: (Robin Halligan)


2 packets  of plain biscuits crushed
1 oz       butter melted

Mix butter and biscuits pat in to sponge roll tin, put in hot oven and
bake about 10 minutes let cool. 

1 carton     cream beaten
1 tin        sweetened condensed milk
1/2-2/3 cup  of lemon juice

Mix Milk and lemon juice beat until it changes and becomes thick.  Fold
together with the beaten cream.  Put in fridge for about 4 hours then

From: (Stephanie da Silva)


3/4 cup   all purpose flour
3 tblsp   sugar
1 tsp     grated lemon peel
6 tblsp   butter
1         slighly beaten egg yolk
1/2 tsp   vanilla
3         8-ounce pkg cream cheese, softened
1 cup     sugar
2 tblsp   all-purpose flour
1/4 tsp   salt
2         eggs
1         egg yolk
1/4 cup   milk
Cherry Sauce

To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour,
the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.  Cut in
butter till crumbly.  Stir in 1 slightly beaten egg yolk and 1/4
teaspoon of the vanilla.  Pat 1/3 of the dough onto the bottom of an 8
or 9 inch spring- form pan (with sides removed).  Bake in a 400F oven
for 7 minutes or till golden.  Cool. 

Butter the sides of pan; attach to bottom.  Pat remaining dough onto
sides of pan to a height of 1 3/4 inches; set aside. 

For the filling, in a large mixer bowl beat together the softened cream
cheese, remining lemon peel, and remaining vanilla till fluffy.  Stir
together the 1 cup sugar, the 2 tablespoons flour, and the salt;
gradually stir into cream cheese mixture.  Add the 2 eggs and 1 egg yolk
all at once, beating at low speed just till combined.  Stir in milk. 
Turn into crust-lined pan.  Bake in a 450F oven for 10 minutes.  Reduce
heat to 300F; bake 50 to 55 minutes more or till center appears set and
a knife comes out clean.  Cool 15 minutes.  Loosen sides of cheesecake
from pan with a spatula.  Cool 30 minutes; remove sides of pan.  Cool
about 2 hours longer.  Chill thoroughly.  Top with Cherry Sauce. 

Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons
cornstarch, and dash salt.  Stir in 1/3 cup water.  Stir in 4 cups fresh
or frozen unsweetened pitted tart red cherries, thawed.  Cook and stir
till thickened and bubbly.  Cook and stir 1 to 2 minutes more.  Cover. 
Chill without stirring.  (Or, use one 21 ounce can cherry pie filling
instead of sauce.)

From: (Denise Long)


2 cans   of prepared pie filling in your favorite flavor
         (Hence the name cherry/berry/apple/peach....)
1 box    yellow or white cake mix (2 layer size)
1 cube   (1/2 cup) butter/margarine
nuts     if you like them
additional spices, if you want

Grease a 13" x 9" pan.  Place filling in pan.  Sprinkle cake mix evenly
over filling.  Melt butter/margarine and pour over cake mix.  Sprinkle
walnut or almonds or pecans (if desired) over everything.  At this
point, you can also sprinkle cinnamon, ground cloves, nutmeg, etc.  on
top.  Not necessary, but nice especially with apple filling.  Bake at
350F for about 35-45 minutes. 

Serve warm or cold, with or without ice cream.

From: (Kelly Morrison)


2 cups   flour
1 box    light brown sugar (sorry, forgot the # of ounces!)
1 stick  butter
3        eggs
1 tsp    vanilla
2 cups   nuts (I live in Georgia, so I use pecans)

Mix all ingredients together.  Pour in an 8" x 8" baking dish or pan. 
Cook at 325 degrees F about 40 minutes or until it browns.  Cool before
cutting into squares (like brownies). 



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