Hot Fudge Pudding Cake

This is one of those rare treats that I don't often make because when I do, we always seem to eat it in one sitting. Recipe courtesy of The Canadian Baker.

Ingredients

1 cup flour
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
3/4 cup brown sugar
1/2 cup walnuts, chopped
1 1/2 cups hot water

Instructions

Combine the flour, sugar, 1/4 cup of the cocoa, baking powder and salt in medium bowl. Mix thoroughly with a wooden spoon. Add the milk, melted butter and vanilla and stir well. Pour the batter into a greased 9-inch round pan. Mix together the brown sugar, walnuts and remaining 1/4 cup cocoa. Sprinkle over the batter. Carefully pour hot water over top. Do not stir. Bake for 30 to 45 minutes. Serve warm.

Glazed Lemon Cake

This is a nice light cake. It goes very well with tea in the afternoon. Also, you can serve the cake with blueberries, raspberries, or strawberries.

Cake Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 eggs, separated
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup flour
2 teaspoon baking powder

Cake Instructions

Beat butter and sugar until creamy and blended. Add egg yolks, one at a time , beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel. In medium bowl whisk together flour and baking powder. Fold into butter mixture. In clean medium bowl, beat egg whites until firm but before peaks form. Stir one-fourth of egg whites into butter miture to lighten batter, then gently fold in remaining egg whites. Spread batter in a greased fluted 4 1/2 or 5 cup pan. Bake at 375 degrees for 20-25 minutes. Cool on a wire rack 5 minutes before removing from pan. Glaze while still warm.

Glaze Ingredients

1/2 cup icing sugar
2 tablespoons lemon juice

Glaze Instructions

Whisk together icing sugar and lemon juice until smooth. Pour over warm cake before serving.

Carrot Cake With Cream Cheese Frosting

This is definitely a classic.

Cake Ingredients

2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups finely grated carrot
1 cup raisins
1 cup chopped walnuts

Cake Instructions

Sift the flour, baking powder, baking soda, and cinnamon together in a large mixing bowl. Add sugar and oil and thoroughly mix. Add eggs one at time mixing well after each. Add grated carrots and mix until batter becomes smooth. Fold in raisins and nuts. Bake in a greased 9 by 13-inch pan at 350 degrees for approximately 40-45 minutes. Remove from oven and let cool completely before icing cake.


Frosting Ingredients

8 ounce package cream cheese, softened
1 cup butter, softened
1 tablespoon vanilla
5 cups icing sugar

Frosting Instructions

Cream together cream cheese and butter until smooth. Add vanilla and beat well. Beat in icing sugar until desired consistency is reached. Spread over cooled carrot cake.

Devil's Food Cake With Chocolate Frosting

This is another recipe from marthastewart.com. I had an old family recipe, but I have to say, Martha did it better.

Cake Ingredients

1 1/2 cups unsalted butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 eggs, lightly beaten
1 tablespoon vanilla
1 cup whole milk

Cake Instructions

Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool. Sift together flour, baking soda, and salt into a large bowl; set aside. Beat butter until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, one at a time, mixing well between each addition; mix until well blended. Mix in vanilla. Whisk milk into reserved cocoa mixture. Add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture. Butter and dust 3 8-inch round pans with cocoa. Divide batter evenly among prepared pans. Bake at 350 degrees 35 to 45 minutes. Allow cakes to cool in pans for 15 minutes before removing. Using a serrated knife, trim tops of cakes to make level. Place the first layer on the cake plate. Spread the top of the first layer frosting. Place the second layer on top and repeat process with more frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining frosting.

Frosting Ingredients

24 ounces semisweet chocolate
4 cups heavy cream
1 teaspoon light corn syrup

Frosting Instructions

Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.

Apple Cake

Very tasty and very easy.

Ingredients

5 apples
1 tablespoon cinnamon
3 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup vegetable oil
4 eggs
1/4 cup orange juice
1 teaspoon vanilla

Instructions

Peel, core, and slice apples. Toss with cinnamon and set aside. Place flour, sugar, baking powder, and salt in a large bowl. Create a well in the middle and pour in vegetable oil, eggs, orange juice, and vanilla. Beat until well mixed. Pour half of batter into a greased and floured tube pan. Layer with apple slices. Pour remaining batter over apple slices. Bake at 375 degrees for 60-75 minutes.

Coffee Cake

This is a nice easy and very popular recipe from my seventh grade Home Ec. class.

Ingredients

2/3 cup sugar
1/2 cup shortening
1 egg
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
2 tablespoons shortening, melted
3/4 cup brown sugar
1 tablespoon cinnamon

Instructions

Sift together flour, baking powder, and salt. Set aside. Cream together sugar and shortening. Beat in egg. Add dry ingredients to batter alternately with milk. Mix in vanilla. Pour batter into a greased tube pan. Top with mixture of melted shortening, brown sugar, and cinnamon. Bake at 350 degrees for 45-60 minutes. Cool completely before removing from pan.

Hot Milk Cake

For many years, this recipe was my arch nemesis. I would stand next to my grandmother in her kitchen, and mimic her movements exactly. The result? Her cake would be delicious and mine would weigh a ton and have a rubbery layer on the bottom. The trick, I think, is to heat the milk just to boiling and beat the pants off the batter. Very good with chocolate frosting. Good luck...

Ingredients

2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup pastry flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon butter

Instructions

Sift together pastry flour, baking powder, and salt. Set aside. In a large bowl, beat eggs until frothy. Add sugar and vanilla. Beat well. Slowly add sifted ingredients. Heat milk and butter in a saucepan just to boiling. Add to batter and combine well. Bake in a greased 8-inch pan at 350 degrees for 30 minutes.

Lunar Cake

A delicious cake made with rhubarb. If you are using frozen rhubarb, allow to drain in a colander before using.

Ingredients

1/2 cup margarine
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chopped rhubarb
1 1/2 cups sugar
1 teaspoon vanilla
1 cup buttermilk
1/4 cup margarine
1 cup brown sugar
2 teaspoons cinnamon

Instructions

Cream together 1/2 cup margarine, sugar, egg, and vanilla until fluffy. Sift together flour, salt, and baking soda, reserving 2 tablespoons flour to sprinkle over rhubarb. Add to margarine mixture alternately with buttermilk, beginning and ending with flour. Sprinkle reserved flour over rhubarb. Add rhubarb to batter. Spoon batter into a greased 9 by 13-inch pan. Mix together remaining margarine, brown sugar, and cinnamon. Spread over top of cake. Bake at 350 degrees for 35-45 minutes.

Hawaiian Wedding Cake

This is a recipe from my mother-in-law. It has been a favorite in her family for many years. It is a very dense cake, and keeps extremely well in the fridge. This cake can be frosted, or served with ice cream or whipped cream.

Cake Ingredients

2 cups flour
2 cups brown sugar
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
1 19-ounce can crushed pineapple
1 cup chopped nuts, optional

Cake Instructions

Mix the ingredients together in a large bowl, in the order given. Pour the mixture into a greased, floured tube pan and bake at 350 degrees for 35-45 minutes. Remove from pan and cool completely before frosting.

Frosting Ingredients

1 8-ounce package cream cheese
1/2 cup margarine
2 cups icing sugar

Frosting Instructions

Beat together cream cheese and margarine. Blend in icing sugar, slowly, until desired consistency is reached. Spread evenly over cooled cake.

Brown Sugar Angel Food Cake With Hot Fudge Sauce

This is a marthastewart.com recipe. It can be a little fussy, but is well worth the effort. The cake can be served with ice cream, and with or without the fudge sauce.

Cake Ingredients

14 egg whites
1 1/2 cups light brown sugar
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)

Cake Instructions

Beat egg whites and sugar until foamy. Add cream of tartar. Beat at high speed until the egg white mixture is stiff and glossy. Fold in flour in three additions. Spoon batter into an ungreased10-inch angel food pan with a removable bottom. Run a knife through the batter to remove air pockets. Bake at 350 degrees for about 45 minutes. Invert cake pan onto a cooling rack and allow to stand 1 hour before removing. To remove, gently run a knife around the edges of the pan.

Hot Fudge Sauce Ingredients

2 cups heavy cream
12 ounces semi-sweet chocolate, finely chopped
1/2 cup light corn syrup

Hot Fudge Sauce Instructions

In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.

Cake Month

That's right, March is cake month.