1/3 cup shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk

Rich Filling (recipe follows)
Dark Cocoa Glaze (recipe follows)

Heat oven to 350°F. Grease and flour one 9 inch round baking pan.

Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Prepare rich filling. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down.

Prepare dark cocoa glaze. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert.

Recipe yield: 8 to 10 servings.

Rich Filling:
1/3 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.

Dark Cocoa Glaze:
3 tablespoons water
2 tablespoons butter or margarine
3 tablespoons cocoa
1 cup powdered sugar
1/2 teaspoon vanilla

Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.

Carrot Cake With Cream Cheese Frosting

2 cups granulated sugar
2 teasopoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 oz.) can crushed pineapple with juice
3/4 cup chopped pecans

Frosting:
3 1/2 cups confectioners' sugar
1 package (8 oz.) Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoon vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Cherry Cake

1 1/2 cups butter
2 cups granulated sugar
4 eggs
1 teaspoon each vanilla, almond and lemon extract
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 cups each halved red and green candied cherries

With electric mixer cream butter with sugar thoroughly. Add eggs, one at a time, beating well after each. Beat in extracts. Combine 3 1/2 cups of the flour with baking powder and salt; mix thoroughly. Add flour mixture to creamed mixture alternately with milk. Toss cherries with remaining 1/2 cup flour; fold into batter.

Pour into well greased and floured 10 inch Bundt pan. Bake in 325 degree F oven for 1 3/4 hours or until tester inserted in center comes out clean. Let cool a few minutes in pan, then turn out onto wire rack to cool completely.
Recipe yield: Serves 10

Cherry Glazed Chocolate Torte

1/2 cup (1 stick) butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 package (8 oz.) Philadelphia Cream Cheese, softened
1 cup powdered sugar
1 cup frozen whipped topping, thawed
1 can (21 oz.) cherry pie filling, divided

Heat oven to 350°F. Grease bottom only of 9 inch spring form pan.

Stir together butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well. Spread over top of cake. Spread 1 cup cherry pie filling over cream layer; refrigerate several hours. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling. Cover; refrigerate leftover dessert.

Recipe yield: 10 to 12 servings.

Cherry Tea Cake

1 1/3 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
4 large eggs, separated
1/3 cup milk
1/2 cup cherry preserves
2 cups almond buttercream
16 candied cherries

Preheat the oven to 350° F. Butter a 9 inch round cake pan. Line with waxed paper. Butter the paper.

Sift the flour, baking powder, and salt into a large bowl. Beat the butter, sugar, almond extract, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the egg yolks, one at a time, until just blended after each addition.

With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk.

With mixer at high speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold the beaten whites into the batter. Spoon the batter into the prepared pan.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a rack. Carefully remove the paper and leave to cool completely. Split the cake horizontally. Place one cake layer on a serving plate and spread with the cherry preserves. Cover with half the buttercream. Top with the remaining layer and spread with the remaining buttercream. Cut the cherries in half and press them into the top of the cake.

Recipe yield: 10 servings

Chocolate Almond Torte

4 eggs, separated
3/4 cup granulated sugar, divided
3/4 cup ground blanched almonds
1/3 cup all purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Cherry Filling (recipe follows)
Chocolate Glaze (recipe follows)

Sliced almonds, maraschino cherries or candied cherries, halved

Heat oven to 375°F. Grease bottoms of three 8 inch round baking pans. Line bottoms with wax paper; grease paper.

Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extract. Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into remaining whites just until blended. Spread batter evenly into prepared pans. Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Prepare cherry filling. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top. Prepare chocolate glaze; spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover; refrigerate leftover torte.

Recipe yield: 10 to 12 servings.

Cherry Filling:
1 cup (1/2 pint) cold whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons kirsch (Cherry Brandy) or 1/4 teaspoon almond extract
1/3 cup chopped red candied cherries

Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. About 2 cups filling.

Chocolate Glaze:
1 tablespoon butter or margarine
2 tablespoon cocoa
2 tablespoons water
1 cup powdered sugar
1/4 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 3/4 cup glaze.

Chocolate and White Log

4 eggs, separated and at room temperature
1/2 cup plus 1/3 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water

White Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)

Heat oven to 375°F. Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with foil; generously grease foil.

Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.

Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes or until mixture is thick and lemon colored.

Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly in center.

Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack. Cool completely.

Prepare white cream filling. Unroll cake; remove towel. Spread with filling; reroll cake. Spread chocolate glaze over top and sides. Cover; refrigerate until just before serving. Cover; refrigerate leftover dessert.

Recipe yield: 10 to 12 servings.

White Cream Filling:
1/2 teaspoon unflavored gelatin
1 tablespoon cold water
2/3 cup Hershey’s Premier White Chips
1/4 cup milk
1 teaspoon vanilla extract
1 cup (1/2 pint) cold whipping cream

Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Place white chips and milk in small microwave safe bowl. Microwave at high (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature. Beat whipping cream in small bowl until stiff; carefully fold into chip mixture. Refrigerate 10 minutes or until filling begins to set. About 2 cups filling.

Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons Hershey’s Cocoa or Dutch Processed Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. About 2/3 cup glaze.

Chocolate Boston Cream Pie

1 cup all purpose flour
1 cup granulated sugar
1/3 cup cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract

Chocolate Filling (recipe follows)
Satiny Chocolate Glaze (recipe follows)

Heat oven to 350°F. Grease and flour one 9 inch round baking pan.

Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes.

Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Prepare chocolate filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

Prepare satiny chocolate glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake.

Recipe yield: 8 servings

Chocolate Filling:
1/2 cup granulated sugar
1/4 cup cocoa
2 tablespoons cornstarch
1 1/2 cups (1 1/2 pints) light cream
1 tablespoon butter or margarine
1 teaspooon vanilla extract

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

Satiny Chocolate Glaze:
2 tablespoons water
1 tablespoon butter or margarine
1 tablspoon corn syrup
2 tablespoons cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Chocolate Cherry Upside Down Cake

1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract (optional)
1 can (21 oz.) cherry pie filling
1 2/3 cups all purpose flour
1 cup granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

Heat oven to 350°F.

Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9 inch square baking pan. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream.

Recipe yield: 9 servings

Chocolate Ice Cream Cake

2 eggs, separated
1 1/2 cups granulated sugar, divided
1 1/4 cups all purpose flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup

Ice Cream Layers (recipe follows)

3/4 cup sweetened whipped cream or non dairy whipped topping
1/2 cup fresh fruit, sliced

Chocolate Cream Rosettes (recipe follows, optional)

Heat oven to 350°F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one third of batter in refrigerator while first 2 layers are baking.)

Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1 2/3 cups batter into each prepared pan. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely. Wrap each layer separately in foil; freeze several hours or several days in advance of serving.

Prepare ice cream layers. Remove cake and ice cream layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on chocolate rosettes, if desired.

Recipe yield: 10 to 12 servings

Ice Cream Layers:
Line two 9 inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

Chocolate Cream Rosettes:
In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.

Coconut Layer Cake

2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt

Cream Cheese Frosting (recipe follows)

4 cups sweetened shredded coconut

*To make this recipe, you’ll need to buy one 15 ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting. Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.

Preheat oven to 350°F. Butter and flour two 9x2 inch cake pans.

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter. Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.

Recipe yield: 10 servings

Cream Cheese Frosting:
2 packages (8 oz. each) Philadelphia Cream Cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut
1 teaspoon vanilla extract

Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended. This frosting would also be delicious on carrot cake or gingerbread. Makes: 3 1/2 cups frosting

Deluxe Marbled Cheesecake

1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup cocoa
4 packages (8 oz. each) Philadelphia Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
1/3 cup all purpose flour

Chocolate Crumb Crust (recipe follows)

Prepare chocolate crumb crust. Heat oven to 300°F.

Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and vanilla then flour. Measure 1 1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batters to marble. Bake 50 to 60 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Store covered in refrigerator.

Recipe yield: 12 servings

Chocolate Crumb Crust:
Combine 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar, 1/3 cup cocoa and 1/3 cup melted butter or margarine. Press mixture firmly onto bottom of 9 inch spring form pan.

German Chocolate Cake

1/4 cup cocoa
1/2 cup boiling water
1 cup plus 3 tablespoons butter or margarine, softened
2 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup

Coconut Pecan Frosting (recipe follows)

Heat oven to 350°F. Grease and flour three 9 inch round baking pans.

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare coconut pecan frosting; spread between layers and over top.

Recipe yield: 10 to 12 servings

Coconut Pecan Frosting:
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla
1 1/3 cups Mounds Sweetened Coconut Flakes
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2 2/3 cups frosting.