Wellesley Fudge Cake I

Ingredients :

four (one ounce) squares unsweetened chocolate
1/2 cup hot water
1/2 cup white sugar
1/2 cup butter
one 1/4 cups white sugar
three eggs
2/3 cup milk
one teaspoon vanilla extract
two cups all-purpose flour
one teaspoon baking soda
one teaspoon salt

Directions :

Preheat oven to 350 degrees F (175 degrees C). Grease & flour 9 inch round pans. Sift flour, baking soda & salt together thrice & set aside.
In a little saucepan, heat water, chocolate & 1/2 cup sugar, stirring constantly, for two minutes. Remove from heat & chilled to lukewarm.
Cream butter & sugar until light & fluffy. Add three eggs, after the other, beating thoroughly after each egg. Add half of flour mixture & beat until smooth. Add milk & remaining flour mixture alternately in two parts. Beat smooth after each addition. Add vanilla & chocolate mixture. Blend well.
Divide batter in to 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted in to the cake comes out tidy.

BaumKuchen

Ingredients :

7/8 cup unsalted butter, softened
one cup sifted confectioners' sugar
7/8 cup cornstarch
five 1/2 ounces almond paste
one 1/2 teaspoons vanilla extract
one pinch salt
two egg yolks
6 egg whites
3/4 cup white sugar
3/4 cup all-purpose flour
9 (one ounce) squares semisweet chocolate
two 1/2 teaspoons vegetable oil

Directions :

Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
In a immense bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks after the other, beating well after each addition. Beat until smooth.
In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, shiny peaks. Fold the meringue in to the yolk mixture. Sift the flour over this, and fold in.
Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You need to cover the paper , but have a narrow layer. Place under the broiler, and cook until light brown; this ought to take about one to two minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cold . Turn the cake out of the pan, and trim the edges tidy.
In a double boiler, merge the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush side of the trimmed cake with some chocolate. Don't make it thick. Permit this to harden. Turn the cake over, and brush the other side. Permit the cake to set. Cut the cake in to 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and permit to set. Store in the refrigerator, but serve at room temperature.

Mocha Layer Cake

Ingredients :

one (18.25 ounce) package chocolate cake mix
one (three.9 ounce) package JELL-O Chocolate Instant Pudding
four eggs
one (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup cooking oil
1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe
1/2 cup water
one (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
1/4 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe
two cups thawed COOL WHIP Whipped Topping
two tablespoons butter
one tablespoon light corn syrup
one tablespoon water

Directions :

Heat oven to 350 degrees F.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in sizable bowl with mixer on low speed until dampened, stopping often to scrape bottom and side of bowl. Beat on medium speed two minutes or until well blended. Chop four chocolate squares; stir in to batter. Pour in to two greased and floured 9-inch round pans.
Bake 40 to 45 minutes or until toothpick inserted in centers comes out tidy. Icy in pans ten minutes. Remove from pans to wire racks; icy .
Stir remaining 1/4 cup flavored instant coffee in to COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 minutes; stir until chocolate is melted. Spread over top of cake, allowing glaze to drip down side.

Chocolate Pudding Cake

Ingredients :

2/3 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
two teaspoons baking soda
1/4 teaspoon salt
one tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup cocoa
3/4 cup butter, softened
one 1/2 cups white sugar
three eggs
two cups applesauce
1/2 cup coarsely chopped walnuts

Directions :

Soak raisins in boiling water to cover for five minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a ten inch tube pan. Sift together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cocoa; set aside.
In a huge bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, then the applesauce. Beat the flour mixture in to the applesauce mixture. Stir in the raisins and walnuts. Turn batter in to prepared pan.
Bake in the preheated oven for 80 minutes, or until a toothpick inserted in to the middle of the cake comes out tidy. Let icy in pan for ten minutes, then turn out onto a wire rack and icy . Chill in refrigerator.

Potato Cake

Ingredients :

one cup butter or margarine, softened
two cups sugar
two eggs
one cup chilled mashed potatoes
one teaspoon vanilla extract
two cups all-purpose flour
1/4 cup baking cocoa
one teaspoon baking soda
one cup milk
one cup chopped nuts

Directions :

In a mixing bowl, cream butter & sugar until fluffy. Add eggs, separately, beating well after each addition. Blend in potatoes & vanilla. Combine flour, cocoa & baking soda; add alternately with milk, blending well after each addition. Stir in nuts. Pour in to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Icy on a wire rack

Chocolate Cake

Ingredients :

one cup strong brewed coffee
one cup fat-free milk
two (four ounce) jars pureed prunes kid food
four egg whites
two teaspoons vanilla extract
two cups all-purpose flour
two cups sugar
3/4 cup baking cocoa
two teaspoons baking soda
one teaspoon baking powder
1/4 teaspoon salt

Frosting :

6 tablespoons margarine, softened
two 2/3 cups confectioners' sugar
1/4 cup baking cocoa
two tablespoons fat-free milk
two tablespoons strong brewed coffee
one teaspoon vanilla extract

Directions :

In a mixing bowl, merge coffee, milk, kid food, egg whites & vanilla; beat until well blended. Merge flour, sugar, cocoa, baking soda, baking powder & salt; add to coffee mixture. Beat for two minutes or until well blended (batter will be narrow). Pour in to 9-in. round cake pans that have been coated with nonstick cooking spray & lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Icy for ten minutes; remove from pans to wire racks to icy .
For frosting, in a mixing bowl, cream margarine, sugar & cocoa. Gradually add the milk, coffee & vanilla; beating well. Frost between layers & top & sides of cake.

Zucchini Chip Cupcakes

Ingredients :

1/2 cup butter or margarine, softened
1/2 cup vegetable oil
one 3/4 cups sugar
two eggs
1/2 cup milk
one teaspoon vanilla extract
two 1/2 cups all-purpose flour
1/4 cup baking cocoa
one teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
two cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans

Directions :

In a mixing bowl, cream butter, oil & sugar. Add eggs, milk & vanilla; mix well. Merge flour, cocoa, baking soda, salt & cinnamon; add to the creamed mixture. Fold in zucchini & chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched.

Chocolate Oat Snack Cake

Ingredients :

one 3/4 cups boiling water
one cup quick-cooking oats
1/2 cup butter or margarine, softened
one cup sugar
one cup packed brown sugar
two eggs
one 3/4 cups all-purpose flour
two tablespoons baking cocoa
one teaspoon baking soda
1/2 teaspoon salt
one (11.5 ounce) package milk chocolate chips, divided
one cup chopped walnuts

Directions :

In a bowl, combine water & oats; let stand for ten minutes. In a sizable mixing bowl, cream butter & sugars. Add the eggs, after the other, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda & salt; gradually add to creamed mixture. Stir in one cup chips.
Pour in to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with walnuts & remaining chips. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out tidy. Icy on a wire rack

Black Forest Cake

Ingredients :

one cup milk
one tablespoon vinegar
one 3/4 cups all-purpose flour
two cups white sugar
3/4 cup unsweetened cocoa powder
one teaspoon baking powder
two teaspoons baking soda
1/2 teaspoon salt
two eggs
1/2 cup vegetable oil
one cup strong brewed coffee, chilled
one teaspoon vanilla extract

one (21 ounce) can cherry pie filling
1/2 cup cherry liqueur

Directions :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a giant bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing until incorporated.
Pour batter in to prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in to the middle of the cake comes out neat. Permit cake layers to chilled before filling.
To make the cherry filling: Merge the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

Black Cake

Ingredients :

one 3/4 cups all-purpose flour
two cups white sugar
3/4 cup unsweetened cocoa powder
two teaspoons baking soda
one teaspoon baking powder
one teaspoon salt
two eggs
one cup strong brewed coffee
one cup buttermilk
1/2 cup vegetable oil
one teaspoon vanilla extract

Directions :

Preheat oven to 350 degrees F (175 degrees C). Grease & flour 9 inch round cake pans or 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder & salt. Make a well in the middle.
Add eggs, coffee, buttermilk, oil & vanilla. Beat for two minutes on medium speed. Batter will be narrow. Pour in to prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted in to middle of cake comes out tidy. Chilled for ten minutes, then remove from pans & finish cooling on a wire rack. Fill & frost as desired.