Serves 12
12 ounces semisweet chocolate
½ pound (2 sticks) butter, plus butter to grease the pan
1 cup sugar
1 teaspoon vanilla extract
8 large eggs, separated
1 cup all-purpose flour
½ teaspoon salt
8 ounces semisweet chocolate
2 tablespoons butter
1 tablespoon Kahlua
1. Preheat the oven to 350 degrees.
2. Grease the bottom and sides of a 9-inch springform pan.
3. Melt the chocolate in the top of a double boiler over simmering water. Stir often.
4. Meanwhile, cream together the butter and sugar. Add the vanilla and egg yolks and combine well.
5. Cool the chocolate for 5 minutes, then add it to the butter mixture with the flour and salt. Mix well.
6. Beat the egg whites until stiff and fold into the chocolate mixture. Pour the batter into the prepared springform pan and bake for about 1 hour, or until a cake tester comes out clean.
7. Cool the cake in the pan on a rack. Remove the cake from the pan. The top of the cake will puff up and crack a little. Cut off the top evenly, and discard.
8. Make the glaze: Melt the chocolate with the butter and Kahlua in the top of a double boiler over simmering water. Cool the glaze completely.
9. Place the cake on a rack and spread the glaze over the top and sides of the cake. Chill the cake well before serving.
Serves 8
Here is the only recipe that I have from my father’s mother, Bertha Berg Evans. She died when I was a toddler, but all who knew her well praised her cooking talents. She had five children, and I’m told that they rarely let this cake cool long enough for her to frost it. Since no chocolate frosting recipe of hers exists, I’ve included one of my own.
½ cup shortening or butter, plus extra for greasing the pan
1 cup sugar
3 large eggs
½ cup cocoa powder
1 teaspoon vanilla extract
1 cup buttermilk
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
6 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons heavy cream
1. Preheat the oven to 350 degrees.
2. Grease the bottom and sides of a 9-inch-square cake pan.
3. In a large bowl, combine the shortening and sugar well. Add the eggs, cocoa, vanilla, and buttermilk and combine thoroughly. Add the flour, soda, and salt and mix.
4. Pour the batter into the prepared cake pan and bake for about 35 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
5. Cool the cake on a rack for 10 minutes, then remove it from the pan and cool it completely on a rack.
6. Make the frosting: Melt the chocolate with the butter in the top of a double boiler over simmering water. Stir often. Add the heavy cream and combine. Remove from the heat and cool for 5 minutes, then spread over the cake.
Serves 8 to 10
4 ounces unsweetened chocolate
½ pound butter, plus butter to grease the pan
4 large eggs
2 cups granulated sugar
1 cup sifted cake flour
1 teaspoon vanilla extract
1 cup chopped walnuts
½ cup confectioners’ sugar
1½ teaspoons cocoa powder
3 tablespoons butter, melted
3 tablespoons heavy cream
1. Preheat the oven to 325 degrees.
2. Melt the chocolate and butter in the top of a double boiler over simmering water. Remove the top pan from the heat.
3. Beat the eggs and granulated sugar together in a large bowl. Add the chocolate mixture, cake flour, vanilla, and nuts. Mix well.
4. Turn the batter into a buttered 9-inch-square cake pan and bake for 45 minutes. Let the cake cool in the pan 10 minutes.
5. Meanwhile, combine the topping ingredients well with a wire whisk.
6. After the cake has cooled for 10 minutes, spread the topping over the warm cake. Cool for 30 minutes longer, cover, and refrigerate for at least 3 hours (overnight is best). If desired, serve with French vanilla ice cream.
Serves 12
As a child I always asked for a vanilla ice cream cone. This recipe was developed because of my continuing love affair with the flavor of vanilla, and for a friend’s child, who also requests vanilla cones.
½ pound (2 sticks) butter, softened, plus extra for greasing the pans
1½ cups granulated sugar
4 large eggs, separated
1½ cups sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon vanilla extract
2½ cups sifted confectioners’ sugar
¾ cup butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans
12 whole pecans
1. Preheat the oven to 325 degrees.
2. Cream together the butter and sugar with an electric mixer or by hand until lemon-colored and fluffy. Beat in the yolks one at a time. Add the flour, baking powder, and salt. Beat until smooth. Add the vanilla and mix well. Beat the egg whites until stiff and fold into the cake batter.
3. Pour the batter into a greased 10-inch tube pan. Bake for 1 hour, or until a cake tester inserted near the center of the cake comes out clean.
4. Cool the cake on a rack.
5. Prepare the frosting: Beat the sugar, butter, and vanilla together until creamy and smooth. Use a spatula to spread the frosting evenly over the cooled cake.
6. Press the chopped pecans against the outer edge of the cake, reserving 2 tablespoons of the nuts. Press the whole pecans in a circle at even intervals on the top of the cake near the outer edge and sprinkle the 2 tablespoons of chopped nuts over the top. Cover and refrigerate for at least 3 hours before serving.
Variation: Substitute 2 cups of fresh grated coconut for all the pecans and press the coconut into the sides and top of the cake.
Serves 12
Butter for coating the pan
⅓ cup ground hazelnuts or almonds
2 pounds cream cheese, softened
½ cup heavy cream
1¼ cups sugar
1 teaspoon vanilla extract
5 large eggs
1 tablespoon fresh lemon juice
1. Preheat the oven to 325 degrees.
2. Rub butter over the sides and bottom of a 9-inch springform pan. Add the ground hazelnuts and shake the pan to coat it evenly.
3. Put the remaining ingredients into the bowl of an electric mixer and beat on low speed for 1 minute. Increase the speed to medium-high and run until the mixture is smooth. The mixing can be done by hand, too.
4. Turn the mixture into the prepared pan and bake on the center rack of the oven for 1 hour.
5. Turn off the oven and leave the cake in the oven for 45 minutes.
6. Remove the cake and cool it on a rack. When cool, cover and refrigerate for several hours or overnight. Serve with fresh raspberries, blueberries, or strawberries.
Serves 8
¼ cup shortening, plus extra for greasing the pan
½ cup sugar, plus 2 tablespoons for the topping
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups sliced peeled fresh peaches
¾ cup canned peach nectar
½ teaspoon ground cinnamon
Whipped cream or ice cream (optional)
1. Preheat the oven to 350 degrees.
2. Grease a 9-inch-square baking pan and set it aside.
3. In a large bowl combine the shortening and sugar until creamy. Add the flour, baking powder, salt, and milk. Combine well.
4. Pour the batter into the greased pan. Spoon the peach slices over the batter in neat rows. Pour the peach nectar over the top and sprinkle with the combined 2 tablespoons of remaining sugar and the cinnamon.
5. Bake for about 45 minutes, or until done. Serve warm with whipped cream or ice cream.
Variation: Blueberries and cranberry juice can be substituted for the peaches and peach nectar.
Serves 12 to 14
This cake is moist and light. It’s a perfect tea cake or a dinner dessert served with small scoops of raspberry sherbet.
½ cup butter, softened, plus extra butter for greasing the pan
1 cup granulated sugar
2 large eggs, lightly beaten
¾ cup milk
2½ cups sifted all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon grated lemon rind
½ cup fresh lemon juice
Confectioners’ sugar
1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar together until light and fluffy. Beat in the eggs and milk.
3. Combine the flour, baking powder, and salt and beat into the butter mixture. Add the lemon rind and juice and combine well.
4. Pour the batter into a greased 10-inch tube pan. Bake for about 1 hour, or until a cake tester inserted in the center of the cake comes out clean.
5. Cool in the pan on a rack for 15 minutes. Turn out the cake and cool for 1 hour. Sprinkle with confectioners’ sugar before serving.
Serves 12
1 cup granulated sugar
1 cup light brown sugar
1 cup vegetable oil, plus extra for greasing the pan
1 cup ricotta
3 large eggs
2 cups all-purpose flour, plus extra for the pan
2 teaspoons ground cinnamon
½ teaspoon grated nutmeg
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
½ cup drained canned crushed pineapple
½ cup chopped walnuts
½ cup raisins
2 tablespoons butter, softened
4 ounces cream cheese, softened
½ cup ricotta
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
12 walnut halves
1. Preheat the oven to 350 degrees.
2. Lightly grease a 10-inch tube pan with oil and add 2 tablespoons of flour. Tilt and shake the pan to coat it evenly and tap out any excess flour. Set aside.
3. In a large bowl, beat together the sugars, vegetable oil, and ricotta. Beat in the eggs one at a time.
4. Sift together the dry ingredients and stir into the first mixture. Fold in the carrots, pineapple, walnuts, and raisins.
5. Pour the batter into the prepared pan and bake for 1 hour.
6. Cool the cake in the pan on a rack for about 20 minutes. Turn the cake out and place on a plate and cool completely.
7. Prepare the frosting: Combine the butter, cream cheese, ricotta, and vanilla in a food processor or by hand. Transfer the mixture to a bowl and beat in the confectioners’ sugar.
8. Frost the top and sides of the cake. Decorate the top with the walnut halves.
Serves 8 to 10
½ pound (1 stick) butter, softened, plus extra for greasing the pan
½ cup packed dark brown sugar
1 large egg, lightly beaten
½ cup molasses
½ cup buttermilk
1 tablespoon grated orange rind
2½ cups sifted all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1½ teaspoons baking soda
½ teaspoon salt
1 cup heavy cream
3 tablespoons sugar
2 tablespoons Grand Marnier
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees.
2. In a large bowl, beat together the butter and brown sugar until light and fluffy. Add the egg and beat for 15 seconds. Stir in the molasses, buttermilk, and orange rind and blend thoroughly.
3. Combine the remaining ingredients in a large bowl. Add the first mixture to the dry ingredients and stir until well combined.
4. Pour the batter into a greased 9-inch-square baking pan. Bake for about 40 minutes, or until a cake tester comes out clean.
5. Cool the cake in the pan for 5 minutes, then remove it and thoroughly cool it on a rack before slicing. Serve with whipped cream flavored with 3 tablespoons sugar, 2 tablespoons of Grand Marnier, and 1 teaspoon of vanilla extract.
Serves 8 to 12
This delightful sweet bread is convenient for outdoor gatherings, such as picnics, tailgate parties, and backyard barbecues, because no plates are needed to serve it. You simply pull off a piece and savor it. It’s also a hit with children … they love to help prepare the bread.
2 13¾-ounce boxes hot roll mix
½ pound (2 sticks) butter melted, plus extra for greasing the pan
2 cups sugar
2 tablespoons ground cinnamon
1½ cups chopped walnuts
1. Prepare the hot roll mix following the package directions. Cover in a large bowl and let rise for 45 minutes in a warm place.
2. Meanwhile, grease a 10-inch tube pan with a removable bottom.
3. Preheat the oven to 350 degrees.
4. Press the dough down and knead it for 1 minute. Shape the dough into 1½-inch balls.
5. Put the butter, combined sugar and cinnamon, and nuts in separate bowls. Coat each ball of dough with the butter, cinnamon sugar, and the nuts.
6. Place the coated balls side by side, layer upon layer, in the prepared pan.
7. Put the pan on a baking sheet and bake for about 45 minutes, or until the top is golden brown.
8. Remove the pan from the oven and cool for 15 minutes on a rack before removing carefully from the pan.
Makes 12 madeleines
2 tablespoons butter, softened, plus 3 tablespoons butter, melted
3 tablespoons unseasoned dry bread crumbs
1 large egg
2 large egg yolks
½ teaspoon vanilla extract
¼ cup sugar
½ cup sifted all-purpose flour
¼ teaspoon salt
2 teaspoons grated lemon rind
1. Preheat the oven to 375 degrees.
2. Grease the 12 shell-shaped molds in a madeleine pan with the softened butter. Sprinkle each mold with bread crumbs and shake out any loose crumbs. Set aside.
3. In a large bowl, beat the egg, egg yolks, vanilla, and sugar with an electric mixer on high speed for about 8 minutes, or until the mixture is thick and creamy. On low speed, gradually add the flour and salt. Fold in the melted butter and lemon rind.
4. Spoon the batter in equal amounts into the coated molds. Bake for about 15 to 18 minutes, or until the madeleines are firm to the touch.
5. Invert the madeleines onto a baking sheet and then place on a rack to cool.
Variation: For Chocolate Madeleines, add 1 ounce of melted semisweet chocolate to the batter with butter and eliminate the lemon rind.
Serves 10 to 12
1 quart vanilla ice cream, softened
1 cup canned cream of coconut
1 8-ounce can crushed pineapple, chilled and well drained
½ cup chopped macadamia nuts, pistachios, or walnuts
1 cup shredded sweetened coconut
1. In a large bowl, beat together the ice cream, coconut cream, pineapple, and nuts. Turn the mixture into a 9-inch springform pan, cover, and freeze it overnight.
2. Toast the coconut on a baking sheet under the broiler. Watch the coconut carefully, because of its sugar content it browns in about 1 minute. Cool the coconut thoroughly and sprinkle it over the top of the cake.
3. Remove the cake from the pan and cut it into wedges.