Chapter 01

First printed in 1978, the Hummingbird Cake remains the most-requested Southern Living recipe of all time. The origin of the name is unknown, but its signature ingredients—mashed banana, pineapple, and pecans—assure its continued popularity.

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased (with shortening) and floured 9-inch square or round cake pans.

2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

3. Place 1 cake layer on a serving platter. Spoon about 1/2 cup Browned-Butter Frosting into a zip-top plastic bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with Cream Cheese Custard Filling, and spread to edge of ring. Top with a second cake layer. Repeat procedure with frosting, filling, and next cake layer. Top with remaining cake layer, and spread frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.

Whisk together 3/4 cup sugar and ⅓ cup all-purpose flour in a heavy saucepan; whisk in 3 large eggs and 11/4 cups milk until smooth. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness. Bring to a boil, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in 1 (8-oz.) package cream cheese and 1 Tbsp. vanilla extract until cheese melts. Cool to room temperature (about 1 hour). Place plastic wrap directly on mixture (to prevent a film from forming), and chill 6 to 24 hours. Makes about 2⅔ cups.

This recipe from Chapel Hill, North Carolina, restaurateur Mildred “Mama Dip” Council makes one of the best carrot cakes we’ve tasted.

1. Preheat oven to 350°. Arrange walnuts in a single layer in a shallow pan. Bake 12 minutes or until toasted and fragrant.

2. Sift together flour, cinnamon, and baking soda. Line bottoms of 3 lightly greased (with shortening) 9-inch round cake pans with parchment paper; lightly grease parchment paper with shortening.

3. Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Gradually add flour mixture, beating at low speed just until blended after each addition. Fold in carrots and 1 cup toasted walnuts. Spoon batter into prepared pans.

4. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Carefully remove parchment paper, and discard; cool completely (about 1 hour).

5. Spread frosting between layers and on top and sides of cake; sprinkle remaining 1 cup toasted walnuts onto cake as desired.

To make frosting this cake even easier, spread frosting between layers, and assemble cake. Refrigerate cake for 15 minutes before frosting sides and top of cake.

Substituting goat cheese for the standard cream cheese gives this frosting an extra-tangy kick.

1. Preheat oven to 350°. Grease (with shortening) 2 (8-inch) round cake pans; line bottoms with parchment paper, and grease (with shortening) and flour paper.

3. Whisk together sugar and oil in a large bowl until well blended. Add eggs, 1 at a time, whisking until blended after each addition. Add flour mixture, stirring just until blended. Fold in carrots and next 3 ingredients. Spoon batter into prepared cake pans.

4. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; carefully remove parchment paper, and discard. Cool completely (about 1 hour).

5. Spread 1/2 cup frosting between cake layers; spread remaining frosting on top and sides of cake.

Beat 8 oz. goat cheese and 1/2 cup softened butter at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add 1 (16-oz.) package powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Split 1 vanilla bean; scrape seeds into goat cheese mixture. Beat 30 seconds to 1 minute or until frosting is light and fluffy.

Top a showstopping crown of Mascarpone Topping with swirls of Apple Cider Caramel Sauce and a scattering of pecans. Caramel sauce, rather than frosting, sandwiches together the moist cake layers.

1. Preheat oven to 350°. Sprinkle 1⅓ cups toasted pecans into 2 well- buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.

3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.

4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with ⅔ cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Topping over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over topping, and swirl sauce into topping. Serve immediately.

Cook 1 cup apple cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in 1 cup firmly packed light brown sugar, 1/2 cup butter, and 1/4 cup whipping cream. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Makes about 11/4 cups.

Whisk together 1 (8-oz.) container mascarpone cheese, 1/4 cup powdered sugar, and 2 tsp. vanilla extract in a large bowl just until blended. Beat 1 cup whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture. Makes about 3 cups.

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter into 3 greased (with shortening) and floured 8-inch round cake pans.

3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

4. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake.

Beat 2 (8-oz.) packages softened cream cheese and 1/2 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 2 (16-oz.) packages powdered sugar, beating until fluffy. Stir in 2 tsp. vanilla extract. Makes about 5 cups.

1. Preheat oven to 350°. Beat eggs, sugar, and oil at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.

2. Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour into 2 greased (with shortening) and floured 8-inch round cake pans.

3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

4. Spread Honey-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

Beat 11/2 (8-oz.) packages softened cream cheese, ⅓ cup softened butter, and 11/2 Tbsp. honey at medium speed with an electric mixer just until smooth. Gradually add 2 cups sifted powdered sugar, beating at low speed just until blended. Makes 31/2 cups.

This recipe gets its figgy flavor from preserves. Buy them at the store or use homemade; if figs are in large pieces, coarsely chop them before adding to batter.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased (with shortening) and floured 9-inch round cake pans.

Sprinkle ⅓ cup sugar in a shallow, heavy 31/2-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat. Stir together 1 Tbsp. flour and 21/2 cups sugar in a large saucepan; add 1 cup milk, and bring to a boil over medium-high heat, stirring constantly.Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.) Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add 3/4 cup butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour). Pour into bowl of heavy-duty electric stand mixer. Add 1 tsp. vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes). Makes 3 cups.

MAKES: 10 TO 12 SERVINGS
HANDS-ON: 50 MIN.
TOTAL: 7 HOURS, 30 MIN., INCLUDING FILLING

1. Preheat oven to 375°. Coat 2 (9-inch) round cake pans with cooking spray. Line bottom of each pan with parchment paper; coat paper with cooking spray. Sift together flour, baking powder, and salt 5 times, sifting from one bowl to another as you work.

2. Place butter and sugar in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Add vanilla, and beat just until blended.

3. Beat egg whites with an electric mixer at high speed until stiff peaks form. Gently fold egg whites into batter. Divide batter between prepared pans.

4. Bake at 375° for 30 minutes or until lightly golden. Cool cake in pans 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Carefully remove parchment paper, and discard.

5. Place 1 cake layer on a cake stand or serving plate. Poke dozens of holes in top of cake using a wooden skewer, poking about halfway through cake and wiggling the skewer a little to widen the holes. Slowly pour half of filling over cake, letting the filling soak in. Top with remaining cake layer. Poke holes into top cake layer with skewer, poking all the way through and again wiggling the skewer to widen the holes. Pour remaining filling over top cake layer. (Filling will run over sides of cake.) Let stand 1 hour before serving. Store, covered, in refrigerator.

Combine 1 cup golden raisins and 1 cup dark rum. Cover and soak 4 to 24 hours. Place 8 egg yolks in a stainless-steel bowl, and beat at high speed with an electric mixer until fluffy. Add 1 cup sugar, and beat until very light yellow. Pour water to depth of 1 inch in a medium saucepan. Bring to a boil over high heat; reduce heat to low, and maintain at a simmer. Stir 1/2 cup butter into egg mixture; place bowl over pan of simmering water, and cook, stirring constantly, until a candy thermometer registers 160° (about 10 minutes). Remove from heat; stir in raisins and rum, 11/2 cups unsweetened medium-to-large-flake coconut, 1 cup chopped toasted walnuts, and 1 tsp. vanilla. Makes 41/4 cups.

1. Preheat oven to 350°. Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat just until blended.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut.

3. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

5. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.

Beat 1 (8-oz.) package softened cream cheese, 1/2 cup softened butter, and 1 Tbsp. vanilla at medium speed with an electric mixer until creamy. Add 1 (16-oz.) package sifted powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth; stir in 1 cup chopped toasted pecans. Makes about 4 cups.

Perfect for celebrations, this classic cake deserves a regal presentation. Place cake on a tall pedestal and arrange fresh fruit, pecan halves, and shaved coconut around the base or top edge.

Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.

1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

5. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press toasted shaved coconut onto sides of cake.

Bring 1 cup butter, 1 cup firmly packed light brown sugar, and 1 cup firmly packed dark brown sugar to a rolling boil in a 31/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes). Stir in 1/2 cup heavy cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in 4 cups powdered sugar and 2 tsp. vanilla extract at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately. Makes 5 cups.

Garnishes: toasted coconut shavings, maraschino cherries, edible flowers, candied orange slices, orange rind curls, fresh pineapple pieces

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition.

2. Combine flour and baking powder; stir together milk and coconut milk. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

3. Beat egg whites and salt at high speed until stiff peaks form. Stir about one-third egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

5. Place 1 cake layer on a serving platter. Spoon ⅓ cup Vanilla Buttercream into a zip-top plastic bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with half of Ambrosia Filling, and spread to edge of ring. Top with a second cake layer. Repeat procedure with frosting and filling. Top with remaining cake layer, and spread frosting on top and sides of cake.

Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 1 tsp. vanilla extract and 1 cup powdered sugar. Gradually add 2¾ cups powdered sugar alternately with ¾ cup to 1 cup heavy cream, beating at low speed until blended after each addition. Stir in 1 tsp. vanilla extract. Beat at high speed until smooth. Makes 41/2 cups.

Grate zest from 1 navel orange to equal 2 tsp. Peel and section orange; chop segments. Place orange and 1 (8-oz.) can crushed pineapple in a strainer, and drain. Whisk together ¾ cup sugar, 1 Tbsp. cornstarch, and 1/4 tsp. table salt in a 3-qt. saucepan. Whisk in ¾ cup heavy cream and 3 large egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in 2 Tbsp. butter and 1/4 tsp. coconut extract. Stir in orange-pineapple mixture, 1 cup toasted sweetened coconut, and orange zest. Transfer to a bowl, place plastic wrap directly on filling, and chill 8 to 48 hours. Makes about 21/4 cups.

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

3. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 3 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

5. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle with remaining 1/2 cup slivered almonds.

This simple cake and smooth frosting are the perfect canvas for a beautiful frosted decoration. Look to for ideas and step-by-step instructions.

1. Preheat oven to 375°. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale. Set aside.

2. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. lemon zest, 1 tsp. fresh lemon juice, and 1 tsp. vanilla. Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans.

4. Bake at 375° for 12 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

5. Spread Luscious Lemon Frosting between cake layers. Cover and chill until ready to serve.

Beat 1 cup softened butter at medium speed with an electric mixer until creamy; stir in 2 tsp. lemon zest and 1/4 cup fresh lemon juice. (Mixture will appear curdled.) Gradually add 2 (16-oz.) packages powdered sugar; beat at high speed 4 minutes or until spreading consistency. Gradually beat in up to 2 Tbsp. half-and-half, if necessary, for desired consistency. Makes 4 cups.

For a more elegant presentation, make a double batch of the Luscious Lemon Frosting and frost the entire cake.

This classic layer cake features a tangy lemon filling between layers of tender white cake and a rich coconut-cream cheese frosting.

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides, if desired, with coconut.

Combine 1 cup sugar and 1/4 cup cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into 4 large lightly beaten egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in 2 tsp. lemon zest and ⅓ cup fresh lemon juice. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in 2 Tbsp. butter; let cool completely, stirring occasionally. Makes about 1⅔ cups.

This beautiful cake is ideal for brunch, a baby shower, or any springtime celebration.

1. Preheat oven to 350°. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.

2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased (with shortening) and floured 8-inch round cake pans.

3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set. Spread Fresh Strawberry Frosting on top and sides of cake.

Sprinkle 1 envelope unflavored gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced fresh strawberries and 1/4 cup sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes). Beat 1 cup whipping cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded. Makes about 3½ cups.

Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add 5 cups powdered sugar and ¾ cup finely chopped fresh strawberries, beating at low speed until creamy. Makes about 4 cups.

1. Preheat oven to 350°. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in center of mixture; add oil, next 2 ingredients, and 1/4 cup water. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth.

2. Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into 6 greased (with shortening) and floured 8-inch round cake pans.

3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Spread Strawberry Jam Filling between cake layers, leaving a 1/4-inch border around edges (about ⅔ cup between each layer). Cover cake with plastic wrap, and chill 8 to 24 hours. Spread Strawberries-and-Cream Frosting on top and sides of cake. Chill 2 hours before serving.

Stir together 4 cups mashed fresh strawberries and 21/2 cups sugar in a large saucepan; let stand 30 minutes. Bring strawberry mixture to a boil over medium heat; boil 5 minutes. Remove from heat, and stir in 1 (3-oz.) package strawberry-flavored gelatin until dissolved; cool completely (about 1 hour). Cover and chill 8 hours. Makes about 4 cups.

Stir together 1 Tbsp. strawberry-flavored gelatin and 2 Tbsp. boiling water in a small bowl; cool completely (about 20 minutes). Beat 1 cup whipping cream and gelatin mixture at high speed with an electric mixer until foamy; gradually add 1/4 cup sugar, beating until soft peaks form. Stir in 1 (8-oz.) container sour cream, 1/4 cup at a time, stirring just until blended after each addition. Makes about 31/2 cups.

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed. Split vanilla bean lengthwise, and scrape out seeds. Stir seeds into batter; reserve bean for another use. Pour batter into 2 greased (with shortening) and floured 8-inch round cake pans with 2-inch sides.

3. Bake at 350° for 30 to 34 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate or serving platter. Spread with half of Strawberry Compote. Top with another cake layer; spread with about 3/4 cup Cream Cheese Frosting. Place another cake layer on top of frosting; spread with remaining compote. Top with remaining cake layer. Spread 11/4 cups frosting on top and sides of cake to create a thin coat of frosting. Chill cake 30 minutes. Spread top and sides of cake with remaining frosting. Store in refrigerator.

Split 1 vanilla bean lengthwise, and scrape out seeds. Stir together vanilla bean and seeds, 11/2 cups chopped fresh strawberries, and 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes or until strawberries are soft and mixture is slightly syrupy. Remove from heat; discard vanilla bean. Stir in 1 Tbsp. rum. Cool completely (about 30 min).

1. Preheat oven to 350°. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening; lightly flour.

2. Cook chocolate, butter, and 1 cup hot water in a 2-qt. saucepan over medium heat, stirring occasionally, until melted and smooth. Remove from heat; cool 5 minutes. Mix flour, brown sugar, baking soda, and salt in a large bowl. Add melted chocolate mixture, beating at medium speed just until blended. Add eggs, 1 at a time, beating until blended. Beat in sour cream and vanilla. Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

4. Meanwhile, mix granulated sugar, liqueur, and 1 Tbsp. water in a 1-qt. saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved; remove from heat. Cool completely.

5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Brush about 2 Tbsp. liqueur mixture over cut side of each layer; let stand 1 minute.

6. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup White Chocolate Whipped Cream to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1 cup whipped cream mixture. Repeat with remaining layers. Spread top and sides of cake with remaining whipped cream mixture. Store loosely covered in refrigerator.

Microwave 1/2 cup whipping cream and 12 oz. white chocolate baking bars in a glass bowl at HIGH 45 to 60 seconds or until mixture can be stirred smooth with whisk. Cover surface directly with plastic wrap to prevent a film from forming; refrigerate 30 minutes or until cooled but not firm. Beat white chocolate mixture and 3 cups whipping cream in a large bowl at medium speed with an electric mixer until soft peaks form. Makes 5 cups.

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans with shortening; sprinkle with cocoa.

2. Beat cake mix and next 6 ingredients at low speed with an electric mixer for 1 minute. Beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

4. Stir frosting and dulce de leche in a medium bowl with a whisk until well blended; set aside. Cut 6 turtle candies in half; set aside for garnish. Chop remaining candies.

5. Place 1 cake layer, top side up, on serving plate. Spread with half of frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Top cake with pecan halves and reserved turtle candies.

With exposed chocolate layers, piles of frosting, and pieces of turtle candies and pecans to adorn the top, this cake is a showstopper. Hold back on the caramel drizzle for the prettiest look, and serve extra on the side.

Gooey chunks of candy bar really do take this cake to realms above. Melted candy bars are stirred into the batter, while frozen bars are coarsely chopped and pressed around the sides of the cake.

Garnish: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars

1. Preheat oven to 350°. Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

2. Beat sugar and 1 cup shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake.

Melt 3 cups miniature marshmallows, 3/4 cup butter, 3/4 cup evaporated milk, and 6 oz. chopped unsweetened chocolate baking squares in a 2-qt. saucepan over medium-low heat, stirring 5 minutes or until mixture is smooth. Transfer chocolate mixture to a large bowl. Place bowl into a larger bowl filled with ice and water. Gradually add 6 cups powdered sugar, beating at low speed with an electric mixer. Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable. Stir in 1 Tbsp. vanilla extract. Makes 41/2 cups.

Chocolate and spices mingle with sweet blackberries under a robe of chocolate fudge frosting drizzled with blackberry sauce. Even grandmothers would be pleased with this updated classic.

2 (3.5-oz.) bittersweet dark chocolate with orange and spices candy bars, chopped

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans with shortening, and dust with cocoa. Set aside.

2. Beat cake mix and next 11 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Wrap cake layers in plastic wrap and chill at least 1 hour or up to 24 hours.

4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-fourth of blackberry pie filling over cake. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Drizzle remaining filling over top of cake, letting it drip down sides of cake. Cover and chill in refrigerator until ready to serve.

Serve this dessert in the springtime when strawberries are at their ripe, juicy peak.

1. Preheat oven to 250°. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each sheet of parchment by tracing an 8-inch round cake pan. Turn paper over; secure with masking tape.

2. Process pecans, cornstarch, salt, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.

3. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture. Gently spoon egg white mixture onto circles drawn on parchment paper (about 11/2 cups mixture per circle), spreading to cover each circle completely.

4. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 21/2 hours.

5. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.

6. Carefully remove 1 meringue from parchment paper; place on a cake plate or serving platter. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 11/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

MAKES: 10 TO 12 SERVINGS
HANDS-ON: 33 MIN.
TOTAL: 3 HOURS, 48 MIN., PLUS 1 DAY FOR CHILLING

1. Preheat oven to 275°. Line 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each sheet of parchment by tracing an 8-inch round cake pan. Turn parchment paper over; secure with masking tape.

2. Process 1 cup hazelnuts, powdered sugar, and cornstarch in a food processor until hazelnuts are finely ground.

3. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Gently fold in ground hazelnut mixture in 4 additions.

4. Spoon one-fourth meringue batter into center of each circle on parchment paper-lined baking sheets. Spread evenly to edges of each circle using a small offset spatula.

5. Bake at 275° for 1 hour and 15 minutes or until crisp and lightly golden. Turn off oven; let meringues stand in closed oven 1 hour. Remove from oven; cool completely on baking sheets on wire racks (about 30 minutes). Carefully peel off parchment paper.

6. Place 1 meringue on a serving plate. Top with one-fourth Mocha Cream Filling, spreading almost to edges of meringue. Repeat layers twice. Top with remaining meringue layer. Spread remaining filling on top of meringue. Sprinkle with remaining ¼ cup chopped hazelnuts and chocolate shavings. Cover and chill 8 to 24 hours before serving.

Place 2 (4-oz.) chopped chocolate baking bars in a large bowl. Bring 3/4 cup heavy cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Cool to room temperature (about 30 minutes). Beat chocolate mixture, 21/4 cups heavy cream, 1/4 cup powdered sugar, 2 Tbsp. coffee liqueur, and 1 Tbsp. instant espresso at high speed with an electric mixer until stiff peaks form. Makes 5 cups.

This refreshing summertime cake is really a super-sneaky shortcut in cake baking—there’s no cake to bake! Instead, graham crackers sandwich a tart custard.

1. Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until custard is cold and slightly thickened.

2. Meanwhile, line bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over sides. Place 9 graham crackers, with sides touching, in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)

3. Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours. Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.

4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on top of cake.

Add the lime juice after you’ve fully cooked the custard in order to let the cornstarch thicken the mixture properly.

1. Preheat oven to 350°. Stir together gingerbread cake mix, eggs, and 21/2 cups stout beer in a large bowl until combined. Pour batter evenly into 2 lightly greased (with shortening) 8-inch square pans.

2. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

3. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition. Beat 1 minute or until light and fluffy.

NOTE: We tested with Betty Crocker Gingerbread Cake & Cookie Mix. We used Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout at one testing and Guinness Extra Stout beer at another.

With its square shape and exposed gingerbread layers, this cake is a standout at any feast. Serve cake surrounded by fresh rosemary sprigs, and serve slices along with a rich stout beer.

This recipe bakes up into a tender three-layer white cake. (Freezing the layers before frosting them makes assembly easy.) It’s an ideal birthday cake for young ones, picky eaters, and purists!

1. Preheat oven to 325°. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk and ⅔ cup water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold about one-third of egg whites into batter. Gradually fold in remaining egg whites. Pour cake batter into 3 greased (with shortening) and floured 8-inch round cake pans.

4. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Wrap each layer in plastic wrap. Freeze 4 hours.

5. Unwrap frozen cake layers. Spread Milk Chocolate Frosting between layers and on top and sides of cake. Let stand at room temperature 2 hours before serving.

Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Add 6 cups powdered sugar, ⅓ cup unsweetened cocoa, and 1/2 cup milk, beating until smooth. Makes 4 cups.

This cake combines the flavor of traditional tiramisù with a layer cake that you can decorate.

1. Preheat oven to 350°. Beat butter and ½ cup shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

2. Stir together milk and ⅔ cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.

3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans.

4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

5. Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon Coffee Syrup over layers.

6. Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1⅓ cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1⅓ cups frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining frosting. Chill 4 hours before serving.

Combine 1 cup sugar and ⅓ cup water in a microwave-safe bowl. Microwave at HIGH 11/2 minutes or until sugar is dissolved, stirring at 30-second intervals. Stir in ⅔ cup strong brewed coffee and 1/4 cup brandy. Let cool 1 hour. Makes about 11/2 cups.