The Best
"And Abraham hastened into the tent unto Sarah, and said, 
Make ready quickly three measures of fine meal, knead it, 
and make cakes upon the hearth." 
Genesis 18:6
Pistachio Pudding Cake

Preheat oven to 350* F
Grease and Flour 9 x 13 inch cake pan 
  or Tube Pan

 Ingredients     
 
1 (18.25 ounce) package white cake mix 
1 (3 ounce) package instant pistachio pudding mix 

3 eggs 
3/4 cup vegetable oil 
1 cup lemon-lime flavored carbonated beverage 
3/4 cup crushed pineapples, drained
3/4 cup flaked coconut 
3/4 cup chopped pistachios
1 or 2 drops of green food coloring (optional)

 Directions 
    
  Mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes.

 Fold in coconut and nuts. Pour into prepared
9 x 13 inch pan.  

 Bake at 350 degrees F for 45 minutes. Cool. 

Frosting
1 cup milk 
1 (3 ounce) package instant pistachio pudding mix 
1 - 8 ounce cream cheese
1 - 8 ounce carton whipped cream
3/4 cup chopped pistachios 
3/4 cup flaked coconut 
 
Mix milk and 1 package pudding. Beat well. 
Set aside.
Beat cream cheese until smooth.
Add whipped cream. Mix well.
Add the prepared pudding.
Add nuts and coconut. Stir just until mixed.
Spread over cake. 
 

 
Classic Red Velvet Cake 

Ingredients
 1/2 cup shortening
 1-1/2 cups sugar
 2 Eggland's Best Eggs
 1 bottle (1 ounce) red food coloring
 3 teaspoons white vinegar
 1 teaspoon butter flavoring
 1 teaspoon vanilla extract
 2-1/2 cups cake flour
 1/4 cup baking cocoa
 1 teaspoon baking soda
 1 teaspoon salt
 1 cup buttermilk

 FROSTING:
 12 ounces cream cheese, softened
 3/4 cup butter, softened
 5-2/3 cups confectioners' sugar
 4-1/2 teaspoons vanilla extract
Directions
1.In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
 
2.Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
 
3.In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Yield: 12 servings. 
 


Apple Cider Pound Cake

Ingredients

3 cups Sugar 
1 1/2 cups Butter or Margarine 
6 Eggs 
3 cups Flour; All-Purpose 
1/2 tsp Salt 
1/2 tsp Baking Powder 
1 tsp Cinnamon; Ground 
1/2 tsp Allspice; Ground 
1/2 tsp Nutmeg; Ground 
1/4 tsp Cloves; Ground 
1 cup Apple Cider 
1 tsp Vanilla Extract 

ICING: 
1/2 c Sugar 
1/4 c Butter or Margarine 
1/4 c Buttermilk 
1/2 tsp Vanilla Extract 
1/4 tsp Baking Soda 

Instructions
In a large mixing bowl, cream sugar and butter.  Add eggs, 
one at a time, beating well after each addition.  Stir together all dry ingredients; set aside. Combine cider 
and vanilla; set aside.

Add dry ingredients alternately with cider mixture to batter. Mix until well blended.
 
Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. 

Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired. 

(12 servings)

Apple Cider Pound
Fruit Cocktail Cake

"This was my mother's recipe.  I have been baking it since I was a young girl.  It's easy to make and is a quick dessert."  Joy

Ingredients
1 1/2 cup of all purpose flour
1 cup sugar
1 teaspoon soda
1/2 teaspoon salt

Add

1 stick butter, softened (room temperature)
1 No. 2 can Fruit Cocktail
1 egg, beaten

Instructions
Preheat over 350*
MIX BY HAND 1/2 minute; don't overmix.
Pour into well greased and floured 8 x 12 pan.

Topping:
Mix 1 cup brown sugar
    1 cup chopped nuts
    1 cup coconut
Sprinkle on top of unbaked cake. 
Bake for 45 minutes
Awesome Carrot Cake 
with Cream Cheese Frosting

Ingredients
Makes 1 - 9x13 inch cake  

Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready in: 1 Hour 40 Minutes

 Ingredients   

3 cups grated carrots 
3 cups all-purpose flour,sifted 
2 cups white sugar
1 cup coconut 
2 teaspoons 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 ounce) can crushed pineapple with juice 
3/4 cup chopped pecans  

 Directions     
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
 
2. In a large bowl, combine grated carrots, flour, white sugar, coconut, baking soda, baking powder, salt and cinnamon. Stir together eggs, oil, and vanilla.  Fold in pineapples and chopped pecans. Spoon batter into prepared pan. 

3. 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.
 
 CREAM CHEESE FROSTING

Ingredients
1 stick butter, softened
1-8 ounce package cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon coconut extract
1-16 ounce package powdered sugar, sifted
1 cup coconut
1 cup crushed pineapples, drained

Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
Add flavorings.  Mix well. Gradually add powdered sugar, beating well. Fold in coconut and crushed pineapples.

Yield:  4 1/2 cups.

               
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Chocolate Eggnog Cake

SERVES: 20

Ingredients
Vegetable oil spray for misting the pan. 
Flour for dusting the pan. 

2 ounces semisweet chocolate 
1 package (18.25 ounces) plain 
German chocolate cake mix 
1 cup eggnog 
1/3 cup brandy or water 
1/4 cup vegetable oil 
3 large eggs 
1 teaspoon pure vanilla extract 
1/2 teaspoon ground nutmeg 


Instructions
1.  Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. 

2.  Carefully rub the chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate. Set it aside. Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl. Microwave for 1 minute at high power. Stir to melt any remaining lumps. 

3.  Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. 

4.  Bake the cake 38 to 42 minutes until it springs back when lightly pressed with your 
finger. Remove the pan from the oven and place it on a wire rack to cool completely for 20 minutes.  

EGGNOG BUTTERCREAM FROSTING:
8 tablespoons (1 stick) butter, 
at room temperature 
3 1/2 to 4 cups confectioners' sugar, sifted 
3 to 4 tablespoons eggnog 
2 teaspoons brandy or pure vanilla extract 
1/8 teaspoon ground nutmeg, for garnish (optional) 

5. Meanwhile, prepare the frosting: Place the butter and 1 cup of the confectioners' sugar in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds to incorporate. Stop the machine and add the remaining confectioners' sugar, eggnog and brandy. Increase the speed to medium and beat until light and fluffy, 1 minute. Add more confectioners' sugar if the frosting is too runny to spread. Add a touch more eggnog if it is too stiff. 

6. Spread the frosting over the top and sides of the cake, using smooth clean strokes. Sprinkle the top lightly reserved grated chocolate, and with a little nutmeg if desired. Slice and serve. 

Store this cake, covered with aluminum foil or plastic wrap, at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving. 

Cherry Cake 
with Chopped Pecans and Shredded Coconut 
  
Preheat oven to 350°F for 9x12x2 inch metal or glass pan, 325°F for dark or coated pan.
       
Grease sides and bottom of pan with shortening.   Flour lightly. 
 
Cake Ingredients:
1 package Duncan Hines Moist Deluxe Cherry Cake Mix
4 large egg whites
½ cup juice fro Maraschino Cherries
½ cup water
1/3 cup vegetable oil
1 (3.4 to 3.9 oz) package cherry or vanilla instant pudding
1 cup chopped pecans
1 cup shredded coconut
1 cup drained and chopped Maraschino Cherries

Blend cake mix, egg whites, water, oil and cream pudding in large bowl at low speed       Until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add chopped pecans, coconut and cherries to batter. Stir until thoroughly blended. Pour batter in pan and bake immediately. 
  
Bake cake for 32-35 minutes.  Baking time may vary. Cake is done when toothpick inserted in center comes out clean. 

Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.

Frosting Ingredients:
2 tubs Duncan Hines® Creamy Home-Style White Supreme Frosting
½  cup chopped pecans, for garnish
½  cup drained and chopped Maraschino Cherries
½ cup shredded coconut

For Frosting: Fold chopped pecans, coconut and drained, chopped Maraschino Cherries into frosting and frost top of cake. 

Cake is better if made on day prior to serving.
Cake freezes well.


Back to Top
Sour Cream Coconut Cake 
Courtesy of my friend Sylvia Lynn

Ingredients
1 (18.25 oz.) pkg. Duncan Hines Cake mix 
Coconut Supreme 
   2 cups confectioners sugar
4 pkg. 6 oz.) grated Tropic Isle frozen coconut, thawed
1 (16 oz.) container of light sour cream.
1 1/2 cups of light Cool Whip, thawed

Directions 
Combine sugar, sour cream, and coconut; blend well, cover and refrigerate overnight.

Next day, prepare cake mix according to directions, 
and bake in 3 - 9 inch prepared baking pans. 

Reserve 1 cup sour cream mixture for coconut cake frosting. Spread remaining sour cream mixture between layers. (It seasons better if the cake layers are slightly warm.) Cover tightly and refrigerate for 3 days.  

On the third day, remove cake from refrigerator. 

Combine sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Sprinkle the other 2 packages of coconut on top and side of cake.

Keep sour cream coconut cake in an airtight container and refrigerate cake at least 4 to 5 days before cutting.  
 

 




Yummy Strawberry Cake
Yummy Strawberry Cake
Yummy Strawberry Cake
Yummy Strawberry Cake
Yummy Strawberry Cake
Very Special
Banana Pound Cake  II

SERVINGS: 12-15

Ingredients: 
3 teaspoons plus 3 cups Domino® or C&H® Granulated Pure Cane Sugar, divided 
1 cup butter, softened
6 eggs 
1 cup mashed ripe bananas (about 2 medium) 
1-1/2 teaspoons vanilla extract 
1/2 teaspoon lemon extract 
3 cups all-purpose flour 
1/4 teaspoon baking soda 
1 cup (8 ounces) sour cream 

GLAZE: 
1-1/2 cups Domino® or C&H® Pure Cane Powdered Sugar 
1/2 teaspoon vanilla extract
   1/2 teaspoon banana extract
3 to 4 teaspoons milk 

Directions: 
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. 
    Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. 
    Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 
    In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.

Mississippi Mud Cake
 courtesy Paula Deen

Ingredients
2 cups sugar  
1/2 teaspoon salt 
2 cups all-purpose flour 
1 stick unsalted butter 
1/2 cup vegetable  oil 
1/2 cup cocoa 
1/4 cup water 
2 eggs 
1 teaspoon baking  soda 
1/2 cup buttermilk 
2 teaspoons vanilla extract  
1 bag miniature marshmallows 

Icing: 
1 stick unsalted butter, softened 
3 tablespoons cocoa 
6 tablespoons milk 
1 (1-pound) box confectioners' sugar 
1 cup chopped pecans or walnuts 
1 teaspoon vanilla extract 

Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
 
Combine the sugar, salt, and flour in a large mixing bowl. 

Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. 

Add to the flour mixture. Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
 
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving. 


PINA COLADA DOWN UCAKE

Ingredients
1/3 cup butter or margarine
1/2 cup firmly packed light brown sugar
1 can (20 ounces) sliced pineapple in juice, 
well drained
4 maraschino cherries, halved
3 1/2 ounces flaked coconut (half of 7©ounce package)

3 cups sifted flour
1 3/4 cups sugar
2-3 teaspoons baking powder
1/2 teaspoon salt3 eggs
1 1/4 cups milk
3/4 cup golden Jamaican rum
1/2 cup vegetable oil
1 teaspoon vanilla

Directions

Preheat over to moderate 350 degrees.

Place butter in 13x9x2 inch metal baking pan.  
Place pan over low heat until butter melts, stirring occasionally.
 
Remove from heat.  Sprinkle brown sugar evenly over bottom. Arrange pineapple slices in an attractive pattern over butter©sugar mixture; cut 1 or 2 slices into quarters or halves for a neat fit, if necessary.  
Place cherry halves in center of pineapple rings.  
Sprinkle with coconut.  Set aside.

Sift together flour, sugar, baking powder and salt into large mixer bowl.  Add eggs, one at a time alternating with milk, rum and oil. Add vanilla.
Pour into pan on top of first mixture and bake at 
350 degrees for 50 minutes.  

12 servings, 

Inside Outside German Chocolate Cake
Courtesy of Anne Byrn, The Cake Mix Doctor
 
"This is a delicious cake.
I could eat all of it in three days.
I'll give it 5 stars"

12 inch Bundt pan
Vegetable oil spray for misting
Flour for dusting 
 
Ingredients
1 18.25 ounces) Pkg.German chocolate cake mix 
1 container (15 ounces) coconut pecan frosting 
1 cup water 
1/3 cup vegetable oil 
3 large eggs 

Directions
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. 

Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed just until blended together. Stop the machine and scrape down the sides of the bowl with a rubber spatula. 

Mix by hand until the batter looks thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. 

Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

See Glaze Recipe below. (Optional)
 
Slide the cake onto a serving platter and slice. 

** Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

German Chocolate Glaze 
8 ounces (210 grams) German Chocolate, 
cut into small pieces 
6 tablespoons (84 grams) unsalted butter, 
cut into small pieces 
1/3 cup light corn syrup 
1/3 cup brandy

Place the chocolate and butter in a double boiler or medium heatproof bowl and set over a saucepan with simmering water.  Stir until melted then remove from heat. Whisk in the corn syrup and brandy until smooth.  Strain through a fine strainer to remove any lumps. The glaze can be made ahead, refrigerated, and then 
re-melted to use as a glaze.  Re-melt in a stainless steel bowl over a saucepan of simmering water.  Let glaze almost melt and then remove from heat to finish melting. 



 Mandarin Orange Crunch Cake

Preheat oven to 350 degrees F 
Makes 1- 9” X 12” X 2” inch cake 
 
 Ingredients for Crust   
1 cup graham cracker crumbs 
1/2 cup brown sugar 
   1 cup chopped pecans or black walnuts
1/2 cup butter, softened 

Grease and flour cake pans. Combine the graham cracker crumbs, brown sugar, nuts and butter. 
Divide mixture evenly between the prepared pan. Set aside. 
 
1 (18.5 oz.) package Duncan Hines Orange cake mix 
1 (3.5 oz.) package instant vanilla pudding mix
1 cup orange juice with pulp
1/3 cup vegetable oil 
4 eggs 
2 tablespoons grated orange zest (peel)
1 (11 oz.) can and 1 6 oz.) can Mandarin orange segments, drained well

Directions
In a medium bowl, mix together the cake mix, pudding mix, orange juice and oil until blended. Beat in the eggs, one at a time.  Stir in the orange zest.  Then fold in the orange segments.

Pour the mixture evenly over the crunch layer in the pan.  Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place on a wire rack and allow cake to cool completely before frosting. 

Frosting  
1 (3.5 oz.) package instant vanilla pudding mix
1 cup cold milk
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
1 (11 oz.) can Mandarin orange segments, drain, pat dry with a paper towel.
1/2 cup chopped pecans or black walnuts

Directions  
Combine pudding mix with milk, beat until thick, and set aside.

In a medium bowl, beat cream cheese until smooth.  Mix with the prepared pudding.  Fold in the whipped topping.  Fold in the orange segments.  Fold in the nuts. Frost cooled cake. Refrigerate over night.  Remove from refrigerator about 3 hours before serving.

akes
C

GRAHAM CRACKER CAKE

Ingredients

Preheated oven at 350* degrees 

Cream together
2 sticks butter or margarine
2 cups sugar
5 eggs

Add one cup sweet milk
1 (13 oz.) package graham cracker crumbs
2 teaspoon baking powder
1 cup drained crushed pineapple
1 cup chopped nuts
1 cup coconut
1 teaspoon vanilla

Pour into a well greased and floured pan
Bake 40 to 45 minutes or until toothpick
comes out clean.

FROSTING

Cream together
1 box confectioners sugar
1 stick butter

Add remaining drained pineapples.

Spread on cool cake.

Sprinkle icing with graham cracker crumbs. 
Strawberry Pudding Cake

"This cake is very rich! 
It's a favorite in TeeterKat's Kitchen." 



Preheat oven to 350 degrees.

Ingredients

2 (16 ounce) pkg Frozen Strawberries in syrup

Defrost strawberries. Drain both pkgs. of strawberries well.
I put mine on paper towels to soak up as much juice as possible. Reserve all the liquid. (This could be left overnight in the fridge.) If the juice does not equal 
1 cup, add water to make 1 cup. Set aside.


1 box Duncan Hines Strawberry Cake Mix 
1 (3 ounce) pkg Strawberry Instant Pudding 
4 large eggs 
1 cup Vegetable Oil


Combine cake mix with pudding. Set aside.

Beat 4 eggs; add oil, and 1 cup prepared strawberry juice to cake mix. Mix well. Fold in 1 pkg of the drained strawberries.

Pour cake batter into a greased and floured 15 x 10 baking pan. Bake for 30-35 minutes. Allow cake to cool completely before frosting.  I keep it in the refrigerater over night.

Tip:  The cake must be completely cooled before frosting. It is the perfect cake to make a day ahead, and is even better the second day! The finished cake must be stored in the fridge. 

Frosting
 
1 stick unsalted Butter, softened 
1 (16 ounce) pkg Frozen Strawberries, drained & chopped
1 box Confectioners Sugar 
1 cup chopped pecans (optional) 

Mix the remaining pkg. of chopped strawberries with one stick softened butter. Sift confectioners sugar and gradually add to butter mixture. Add nuts. Spread on top of cake and chill for at least 1 hour prior to serving.
Copyrights (c) are retained by Joy White 
on all page designs. October, 1987

Recipes may be highlighted, copied, pasted and printed, 
courtesy of Joy.  

Triple-Decker Raspberry Chocolate Cake

 Recipe written by Anne Byrn 10/30/2001
 
Oh, you might wish for a handful of fresh raspberries to garnish this cake, but for the intense flavor and moist texture, all you need is a package of frozen raspberries in juice. Folded into an intense chocolate and sour cream batter, the berries add a mysterious flavor and a delightful texture. This showstopper cake bakes up tall and impressive for a dinner party, that significant birthday, or even Valentine's Day. 

Ingredients
Solid vegetable shortening for greasing the pans 
Flour for dusting the pans 
1 package (10 ounces) frozen raspberries packed with sugar, thawed 
1 package (18.25 ounces) devil’s food cake mix with pudding 
1 cup sour cream 
1/2 cup vegetable oil 
3 large eggs 
Chocolate Ganache (see recipe below) 
1 tablespoon Chambord (raspberry liqueur; optional) 
1/2 cup fresh raspberries, for garnish (optional) 


1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. 

2. Strain the raspberries through a fine-mesh sieve if you don’t want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack. 


3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. 

4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted. 

5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes. 

6. Decorate the top attractively with the fresh raspberries, if desired. 

Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving. 

Chocolate Ganache

In its most basic state, ganache is made by simmering cream, pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is entirely melted and incorporated. Other common additions include butter, for a creamier texture, and extracts or oils for flavoring.

MAKES 1 3/4 CUPS, 
ENOUGH TO THINLY FROST A 2- OR 3-LAYER CAKE 
PREPARATION TIME: 5 MINUTES

3/4 cup heavy (whipping) cream 
8 ounces semisweet chocolate, coarsely chopped 
1 tablespoon liqueur of your choice (optional) 

1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see “the Cake Mix Doctor says”) in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired. 

2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula. 

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