Dessert Recipes

Cakes

Chocolate Cake
••••••••••••••••••

Ingredients
•••••••••••••

3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk

Directions
••••••••••••

1.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with parchment or waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.

2.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.

3.
Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).

4.
Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

5.
Makes 12 to 16 servings.
Variation
Devil's Food Cake:
Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.

NUTRITION INFORMATION
••••••••••••••••••••••••••••••••••

Per Serving: cal. (kcal) 360, Fat, total (g) 15, chol. (mg) 88, sat. fat (g) 7, carb. (g) 51, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 34, pro. (g) 6, vit. A (IU) 485.9, vit. C (mg) 0, Thiamin (mg) 0.16, Riboflavin (mg) 0.24, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 335, Potassium (mg) 85, calcium (mg) 111.06, iron (mg) 1.8, Starch () 1, Other Carb () 2.5, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet

New York Style Cheesecake
•••••••••••••••••••••••••••••••

Ingredients
•••••••••••••

Crust:
9 graham cracker boards (4 crackers each)
1 tablespoon sugar
pinch salt
5 tablespoons unsalted butter
Filling:
4 8 ounce packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon vanilla extract

Directions
•••••••••••

1.
Heat oven to 325 degrees .
Crust:

1.
Place graham crackers in large resealable plastic bag and crush with a rolling pin. Transfer crumbs to small bowl and add sugar and salt. Stir in melted butter until all crumbs are evenly moistened. Transfer crumbs to 9-inch springform pan and press onto bottom and 1/2 inch up sides (step A, below). Place sheet of extra-wide heavy-duty foil on countertop; place pan in center and fold foil up around pan (step B).
Filling:

1.
In large bowl, beat cream cheese until smooth. Add sugar and beat on low speed until blended. Add eggs, one at a time, beating well after each. Beat in flour and vanilla. Pour filling into crust. Place cheesecake in large roasting pan and fill pan with enough hot water to come halfway up side of springform pan (step C).

2.
Bake cheesecake at 325 degrees for 1 hour. Turn oven off, prop door open and let cool in oven for 30 minutes. Remove from oven and cool completely. Refrigerate overnight. To serve, release and remove side of pan before slicing.

Tip
Step A
With your fingers, press crumb mixture into bottom and slightly up side of springform pan.

Tip
Step B
Fold heavy-duty foil around outside of pan to form a watertight seal.

Tip
Step C
Place cheesecake in large roasting pan; fill pan with hot water until it comes halfway up side of springform pan.

NUTRITION INFORMATION
••••••••••••••••••••••••••••••••••

Per Serving: cal. (kcal) 349, Fat, total (g) 25, chol. (mg) 109, sat. fat (g) 15, carb. (g) 26, pro. (g) 6, sodium (mg) 241, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

White Cake
••••••••••••••

Ingredients
••••••••••••••

4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or shortening, softened
1 3/4 cups sugar
1 teaspoon vanilla
1 1/3 cups buttermilk or sour milk

Directions
••••••••••••

1.
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).

3.
Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or 13x9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

4.
Makes 12 to 16 servings.

Tip
Coconut White Cake:
Prepare as above, except stir 3/4 cup toasted flaked coconut into batter.

NUTRITION INFORMATION
••••••••••••••••••••••••••••••••••

Per Serving: cal. (kcal) 268, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 44, Monounsaturated fat (g) 3, fiber (g) 1, sugar (g) 29, pro. (g) 4, vit. A (IU) 243, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 274, Potassium (mg) 83, calcium (mg) 40, iron (mg) 1, Starch () 1, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet