I have been making the Hershey's Perfectly Chocolate cake
now for months. It's the first kind of cake I made and
it worked out nicely and it made the family happy. Since
it's hard to argue with success, I haven't tried any other
cake (well, I did do the snowman cake at Christmas) since
then.

I notice the enthusiasm waning somewhat with each new
chocolate cake. I need a new one. Can you recommend a
good and easy cake I can make with two 9" pans? I have
nothing against mixes, but I'm sorta partial to doing it
up from scratch. Oh. I guess I should confess that I
don't much care for angel food cake, either.

Thank you! Michael

"Michael" >, if that's their real name, wrote:

>I notice the enthusiasm waning somewhat with each new
>chocolate cake. I need a new one. Can you recommend a
>good and easy cake I can make with two 9" pans? I have
>nothing against mixes, but I'm sorta partial to doing it
>up from scratch. Oh. I guess I should confess that I
>don't much care for angel food cake, either.

Here ya go. An old family favorite.

* Exported from MasterCook *

Spice Cake with Penuche Frosting

Recipe By amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup shortening
1/4 cup butter
1 1/2 cups brown sugar
2 large eggs -- beaten
1 cup milk
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
1 cup dates -- chopped
1/2 cup nuts -- chopped

1. Cream shortening, butter, and sugar. Gradually add eggs.
2. Sift flour, soda, salt, and spice and alternate with milk.
3. Add dates and nuts.
4. Bake in 9-inch layers at 350F for 30 minutes.
5. Frost with Penuche Frosting.

Source:
"Eva Blanche Zastera"


- - - - - - - - - - - - - - - - - - -

Per serving: 3809 Calories (kcal); 158g Total Fat; (36% calories from fat);
61g Protein; 563g Carbohydrate; 531mg Cholesterol; 2596mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 8 1/2
Fruit; 29 Fat; 14 Other Carbohydrates

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On 12 Mar 2005 15:44:45 -0800, "Michael" >
wrote:
<snip>

>I notice the enthusiasm waning somewhat with each new
>chocolate cake. I need a new one. Can you recommend a
>good and easy cake I can make with two 9" pans?

<snip>

Don't let the length of this recipe put you off. It isn't rocket
science and you can do some of it ahead. Trust me, this is well worth
whatever work it takes:

@@@@@ Now You're Cooking! Export Format

Raspberry Whipped Cream Truffle Cake

desserts

----GLAZE----
1 c whipping cream
1/4 c unsalted butter; cut into pieces
1 ; (1/2 stick)
2 tb sugar
12 oz semisweet chocolate; chopped
1 ts vanilla extract
------------------------------CAKE-
2 oz unsweetened chocolate chopped
2 c cake flour
2/3 c unsweetened dutch-process cocoa pow
1 ts baking soda
1/2 ts salt
2 c sugar
1/2 c unslated butter; room temperature (1
1 ; stick)
3 lg eggs
1 1/2 ts vanilla extract
1 1/4 c buttermilk
----------------------------FILLING
1 3/4 c plus 2 tablespoons chilled whipping
3 tb powdered sugar
2 ts framboise eau-de-vie; (clear raspberry; brandy; optional)
3/4 ts vanilla extract
2 c fresh raspberries or frozen unsweet
additional raspberries (optional for garnish)

For Glaze:

Combine cream, butter and sugar in heavy large saucepan. Stir over
medium
heat until butter melts, sugar dissolves and mixture comes to simmer.
Remove
from heat. Add chocolate and vanilla. Stir until chocolate melts and
glaze
is
smooth. Let stand until thick enough to spread, stirring occasionally,
about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before
using, whisk
over low heat just until spreadable.)

For cake:

Preheat oven to 350F.

Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan
bottoms with waxed paper; butter paper. Stir chocolate in top of
double
boiler set
over simmering water until melted. Remove from over water.

Sift flour, cocoa, baking soda and salt into medium bowl. Using
electric
mixer, beat sugar and butter in large bowl until well blended. Add
eggs 1
at a time, beating to blend after each addition and occasionally
scraping
down
sides of bowl. Mix in melted chocolate and vanilla. Mix in dry
ingredients
alternately with buttermilk in 3 additions each. Transfer batter to
prepared pans, dividing equally.

Bake cakes until tester inserted into center comes out clean, about 35
minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides
to
loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool
cakes
completely. (Can be prepared 1 day ahead. Wrap tightly and store at
room
temperature.)

For filling:

Using electric mixer, beat cream, powdered sugar, framboise (if
desired)
and vanilla in large bowl until very firm peaks form. Transfer 1 1/2
cups
whipped cream mixture to small bowl and chill. Fold 2 cups raspberries
into
remaining whipped cream mixture.

Cut each cake layer horizontally in half. Using large tart pan bottom
as
aid, Transfer 1 layer to platter. Slide waxed paper strips under
edges of
cake.
Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry
whipped
cream over. Place second cake layer on work surface. Spread 2/3 cup
glaze,
then remaining raspberry cream over. Place atop first layer, using
tart pan
as aid. Top with third cake layer, pressing lightly to adhere (reserve
fourth
layer for another use). Smooth filling at edges of cake. Spread thin
layer
of glaze over sides of cake. Chill until glaze sets, about 10 minutes.

Spread remaining glaze over sides of cake. Spread or pipe reserved 1
1/2
cups whipped cream mixture over top of cake. Garnish with additional
berries, if
desired. Gently remove waxed paper from under cake. Cover cake with
cake
dome; chill at least 1 hour and up to 8 hours.

Contributor: Bon Appetit February 1996

Yield:
serves 12.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Michael" > wrote in
oups.com:

> I have been making the Hershey's Perfectly Chocolate cake
> now for months. It's the first kind of cake I made and
> it worked out nicely and it made the family happy. Since
> it's hard to argue with success, I haven't tried any other
> cake (well, I did do the snowman cake at Christmas) since
> then.
>
> I notice the enthusiasm waning somewhat with each new
> chocolate cake. I need a new one. Can you recommend a
> good and easy cake I can make with two 9" pans? I have
> nothing against mixes, but I'm sorta partial to doing it
> up from scratch. Oh. I guess I should confess that I
> don't much care for angel food cake, either.
>
> Thank you! Michael
>
>

I make it in a bundt pan...but it is up to you. And I use sour cream
instead of yoghurt.

@@@@@ Now You're Cooking! Export Format

Streusel Coffee Cake

none

1/2 cup brown sugar - (firmly packed)
1/2 cup rolled oats
2 teaspoons cinnamon
1/4 cup chilled butter - (1/2 stick)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg
3/4 cup unsalted butter - (1 1/2 sticks); room temperature
1 1/3 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups plain yogurt (or sour cream)
1 medium apple; peeled, cored,
and chopped

Preheat oven to 350 degrees. Grease two 9- by 5- by 3-inch loaf pans.
Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter
using fingers or pastry blender until mixture resembles coarse meal. Set
streusel mixture aside.

Sift flour, baking powder, baking soda and nutmeg into large bowl. Using
electronic mixer, cream 3/4 cup butter and 1 1/3 cups sugar together in
another large bowl until fluffy. Add eggs 1 at a time, beating well
after
each addition. Mix in vanilla. Fold in dry ingredients alternately with
plain yogurt, beginning and ending with dry ingredients.

Pour about 1 1/2 cups batter into bottom of each prepared pan. Sprinkle
1/3 cup streusel over each. Sprinkle 1/4 of apple over each. Divide
remaining batter, streusel and apple between pans, beginning with batter.
Run small sharp knife through batter to create swirl.

Bake until golden brown and toothpick inserted into centers comes out
clean, about 55 minutes. Cool on rack. Serve warm or at room
temperature.

This recipe yields 2 cakes.

Source:
"Bon Appétit, November 1990"
S(Formatted for MC6):
"01-18-2002 by Joe Comiskey - "
Yield:
"2 cakes"

- - - - - - - - - - - - - - - - - - -


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Terry Pulliam Burd" > wrote in message
...
>
> Don't let the length of this recipe put you off. It isn't rocket
> science and you can do some of it ahead. Trust me, this is well worth
> whatever work it takes:
>
> @@@@@ Now You're Cooking! Export Format
>
> Raspberry Whipped Cream Truffle Cake
>

Yum! I will have to try this one. I love that combination of ingredients!

Thanks!
Chris

Thanks to everyone for the cake recipes! They look delicious. I've
copied them off to my computer and I plan on making each one.

Thanks again, Michael

On Mon 14 Mar 2005 04:53:44a, Michael wrote in rec.food.cooking:

> Thanks to everyone for the cake recipes! They look delicious. I've
> copied them off to my computer and I plan on making each one.
>
> Thanks again, Michael

Michael, here's a recipe I made recently and thought quite nice. It's as
simple as the Hershey's recipe. I found it somewhere on the web, but can't
recall where.


* Exported from MasterCook *

Banana Cake With Banana Icing

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
2 1/2 Cups flour
1 2/3 Cups sugar
1 1/4 Teaspoons baking powder
2/3 Cup oil
1 1/2 Cups bananas -- mashed
1 1/4 Teaspoons baking soda
1 Teaspoon salt
2/3 Cup buttermilk
2 eggs
1 Teaspoon Vanilla Extract
Icing:

1/2 Cup butter -- (1 stick)
1 Pound box confectioners' sugar
1/2 banana (more -- if sm.)
2/3 Cup pecan pieces
1 Teaspoon lemon juice

Mix flour, sugar, soda, baking powder and salt. Beat in buttermilk, oil
and eggs 2 minutes. Add bananas and vanilla. Pour into greased and
floured 9 x 13 baking pan. Bake at 350 degrees for 30 minutes. Cool
completely before icing.

Icing: Melt butter, beat in sugar. Mash bananas in lemon juice. Mix banana
in butter mixture. Mix well. Fold in nuts. Ice cake.

Yield:
"1 Cake"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 422 Calories; 21g Fat (44.1%
calories from fat); 4g Protein; 55g Carbohydrate; 1g Dietary Fiber; 52mg
Cholesterol; 462mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974