White Almond Sour Cream Cake

Cook Time: Approx. 40 minutes depending on pan size
Serves/Yields:
One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes

This is the best white cake!! You have to try it!!! This recipe can easily be halved.

Ingredients:
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoon salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil 2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract

Preheat Oven 325 degrees. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Pour into greased pans & bake. Bake approx. 40 minutes depending on size of pan. Check center with toothpick. Cool on racks.

Old Fashioned Carrot Cake

Serves/Yields: 16
Prep. Time: 30 min
Cook Time: 30 min

Tools:
3- 9" cake pans
Cooling racks

Ingredients:
3 sticks butter
2 cups granulated sugar
2 cups all purpose flour
2 tsp baking soda
3 tsp cinnamon
1 tsp salt
4 large eggs
1 tablespoon vanilla
3 cups grated carrots

Preheat oven to 350 degrees. Grease and flour three 9 inch cake pans. In large bowl, cream the butter for 5 minutes until light in color. Add sugar and beat until well mixed. In medium bowl, combine flour, baking soda, cinnamon and salt. Alternate adding the dry ingredients and eggs to the butter mixture. Once all mixed, add vanilla and mix. Add carrots and beat for 2 minutes. Divide batter between 3 cake pans. Cook 25-30 minutes until toothpick comes out clean. Place on rack and let cool for 10 minutes. Remove from pan onto rack and let cool completely before frosting

Red Velvet Cocoa Cake

Tools:
2 - 8 x 2 in. Round Pan
Cooling Grid
Cake Release

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups granulated sugar
1 teaspoon Madagascar Pure Vanilla Extract
2 eggs
1 ounce Red Icing Gel
2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon salt
1 cup buttermilk or sour milk
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
Cake Release

Heat oven to 350°F. Grease two 8 in. round baking pans with Wilton Cake Release or vegetable pan spray. In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs and icing color; blend well. Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until blended. Stir baking soda into vinegar; fold carefully into batter (do not beat). Makes approximately 6 cups of batter. Pour batter into prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

*To sour milk, use 1 tablespoon white vinegar plus milk to equal 1 cup.

Basic Yellow Cake

Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.

Tools:
2 - 8" cake pans
Parchment or waved paper
Cooling Racks

Ingredients:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk

Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired. Cake Serves: 12

Lemon Glazed Pound Cake

The sunny taste of citrus highlights this buttery pound cake. Yields: approx. 14 servings

Tools:
2 - 8-1/2 x 4-1/2 inch loaf pans or one tube or bundt-style pan.
Cooling Racks

Cake Ingredients: 3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
1 (3-ounce) package cream cheese
1/4 teaspoon salt
1 1/2 cups sugar
1 3/4 cups Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon lemon oil
5 large eggs

Glaze Ingredients:
1/4 cup fresh lemon juice
1/2 cup granulated sugar

Cake: Preheat your oven to 350°F and grease your pan. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour and baking powder, and beat for 5 minutes; the batter will be stiff.

Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).

Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester inserted into the center comes out clean.

Glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) till the sugar is dissolved; don't let the mixture boil.

Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a wire rack or serving platter. Poke the top all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing.

Fudge-Glazed Creamy Peanut Butter Cake

Great Cake for Bake Sales

Tools: 1 - 8" x 2" Round cake Pan Cooling Racks

Cake Ingredients:
1 cup (7 ounces) granulated sugar
1 cup (4 1/4 ounces) Unbleached All-Purpose Flour
1 tablespoon (1/4 ounce) cornstarch
1/3 cup (1 ounce) Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon espresso powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/3 cup (2 3/8 ounces) vegetable oil
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons (5 ounces) water

Filling Ingredients:
3/4 cup (7 ounces) peanut butter, creamy or chunky
2 cups (8 ounces) confectioners' sugar
1 teaspoon vanilla extract
1/3 cup (2 5/8 ounces) milk or cream

Icing Ingredients:
1 cup (6 ounces) chopped semisweet or bittersweet chocolate
6 tablespoons (3 ounces) heavy cream
1/2 cup chopped salted peanuts, for garnish (optional)

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8" round x 2" high cake pan.

To make cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.

Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.

To make filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling.

To make icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable.

To assemble: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. Yield: one 8" cake, 8 to 10 servings.

Danish Filling

Ingredients:

1 lb Almond Paste
1 lb Cake Crumbs
1 Pt Egg White
1 lb Sugar
1/2 lb Shortening
1/2 lb Butter
1 pt Milk
1/2 Salt

Mix Paste with sugar, cake crumbs, salt and eggs whites until smooth. Add shortening and butter, mix well.
Add milk until the desired consistency is obtained. Ready to Fill Danish and Coffee Cakes

Almond Paste Ingredients: Selected Blanched Almonds, Sugar, Water, Potassium Sorbate (a preservative), Natural and Artificial Flavors. These ingredients are ground and cooked to a smooth paste

Macaroons

Great Cake for Bake Sales

Ingredients:

1 lb Almond Paste
5 Egg Whites
1/2 lb Powder Sugar
1/2 lb Granulated Sugar

Work the paste with one fourth of the egg whites until no lumps remain. Gradually add another fourth of the egg white and half of the granulated sugar. When this is worked, add half of the remaining egg white with the balance of the sugar. Add the rest of the egg whites and work smooth. The consistency of the mixture should be such that when the macaroons are dropped they will not run.

Drop by teaspoons onto parchment paper lined cookie sheets. Bake at 325 degrees (F) for 20 minutes, or until very lightly browned. Cool, and if necessary, wet the parchment paper on the bottom to gently remove them.

Almond Paste Ingredients: Selected Blanched Almonds, Sugar, Water, Potassium Sorbate (a preservative), Natural and Artificial Flavors. These ingredients are ground and cooked to a smooth paste