Authors: Paula Deen
The Lady and Sons (18 page)
SERVES 16 TO 20
| 2 eggs 2 cups sugar 1 teaspoon cocoa 2 ounces red food coloring ½ pound (2 sticks) butter 2½ cups cake flour | 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla ½ teaspoon baking soda 1 tablespoon vinegar |
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 9-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
ICING
| 2 egg whites 1½ cups sugar 5 tablespoons cold water 2 tablespoons light corn syrup | 1 cup miniature marshmallows 1 cup or 3½-ounce can shredded coconut 1 cup chopped pecans |
Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
The Lady & Sons
SERVES 10 TO 12
| 1 cup graham cracker crumbs ¼ cup sugar | 4 tablespoons (½ stick) butter, melted |
Preheat oven to 350 degrees. Mix ingredients together and pat onto bottom and sides of an 8-inch springform cake pan. Prepare filling.
FILLING
| 2 eggs 12 ounces cream cheese, softened | 1 cup sugar ½ teaspoon vanilla |
Beat eggs and softened cream cheese together. Add sugar and vanilla. Beat until well blended. Pour into prepared crust. Bake for 25 to 30 minutes. Let cool for 10 minutes. Add topping (recipe follows).
TOPPING
| ½ cup sugar 1 cup sour cream | ½ teaspoon vanilla |
Combine ingredients and put on top of cake; return to oven for 10 minutes.
OPTIONAL FRESH FRUIT TOPPING
| 2 cups fresh raspberries, blueberries, strawberries, cherries, etc. ½ cup sugar | ¾ cup water 1 tablespoon butter 2 tablespoons cornstarch |
In small saucepan, bring fruit, sugar, ½ cup water, and butter to a boil. Mix cornstarch and ¼ cup water together. Add to boiling pot, cooking and stirring constantly for 1 minute or until thick. Cool to room tem perature. Serve dollop on each slice of cheesecake, with a sprig of fresh mint for garnish.
The Lady & Sons
NOTE: You can use a canned pie filling (blueberry, strawberry, or cherry) instead of fresh fruit.
SERVES 16 TO 20
| One 16-ounce can crushed pineapple in heavy syrup 2 cups Bisquick 1 cup sifted all-purpose flour 1 teaspoon baking soda 1 cup sugar | ¾ cup sour cream 8 tablespoons (1 stick) butter 2 teaspoons vanilla 2 large eggs 2 tablespoons rum |
Preheat oven to 350 degrees. Drain pineapple well, reserving syrup for glaze. Stir Bisquick, flour, and baking soda together and set aside. Beat sugar, sour cream, butter, and vanilla together for 2 minutes. Add eggs
and beat 1 additional minute. Add flour mixture and beat 1 minute longer. Mix in drained pineapple and rum. Pour into well-greased 9-inch Bundt pan. Bake for about 45 minutes or until cake tests done. Remove from oven and spoon about half the glaze over cake. Let stand 10 minutes and then turn onto serving plate. Spoon on remaining glaze. Cool before cutting.
GLAZE
| ¾ cup sugar 4 tablespoons butter | ¼ cup reserved pineapple syrup 2 tablespoons rum (optional) |
Combine sugar, butter, and syrup. Stir over low heat until sugar is dissolved and butter is melted. Remove from heat and add rum, if desired.
The Lady & Sons
SERVES 15 TO 20
| 2 cups sugar ½ teaspoon salt 2 cups all-purpose flour 8 tablespoons (1 stick) butter ½ cup vegetable oil 1 cup water | ¼ cup cocoa 2 eggs 1 teaspoon baking soda ½ cup buttermilk 1 teaspoon vanilla |
Preheat oven to 350 degrees. Combine sugar, salt, and flour in a large mixing bowl. In a saucepan, bring to a boil butter, oil, water, and cocoa. Add to flour mixture. Beat eggs, baking soda, buttermilk, and vanilla. Add to dry ingredients. Pour into greased and floured 13
×
9
×
2-inch pan. Bake for 25 minutes.
ICING
| 8 tablespoons (1 stick) butter 3 tablespoons cocoa 6 tablespoons milk | 1 teaspoon vanilla One 16-ounce box powdered sugar 1 cup chopped pecans or walnuts |
Melt together butter and cocoa. Add milk and vanilla. Stir in powdered sugar and nuts. Spread on warm cake.
The Lady & Sons
SERVES 15 TO 20
| 2 cups crushed graham crackers ¾ pound (3 sticks) butter 2 eggs One 16-ounce box powdered sugar | One 20-ounce can crushed pineapple, drained 2 to 3 bananas, sliced One 12-ounce container Cool Whip |
For crust, mix crushed graham crackers and 1 stick of butter. Line bot tom and sides of a 13
×
9-inch pan with mixture. Beat until fluffy eggs, 2 sticks butter, and the powdered sugar. Spread mixture on crust. Add layer of crushed pineapple (drained) and layer of sliced bananas. Cover with Cool Whip. Sprinkle with nuts or graham crackers. Refrigerate for 1 hour.
The Lady & Sons
SERVES 16 TO 20
| 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt | 4 eggs 1½ cups vegetable oil 3 cups grated carrots 1½ cups chopped pecans (optional) |
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil and mix well; add carrots and pecans. Pour into three 9-inch round greased, floured pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxpaper, and allow to cool completely before frosting.
FROSTING
| One 8-ounce package cream cheese 8 tablespoons (1 stick) butter One 16-ounce box powdered sugar | 1 teaspoon vanilla ½ cup chopped pecans |
Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake.
The Lady & Sons
SERVES 16 TO 20
| ¾ pound (3 sticks) butter 6 eggs 1½ cups sugar One 12½-ounce can creamy double Dutch frosting | 2 cups all-purpose flour 2 cups chopped walnuts or pecans |
Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.