Mocha Cream Cake

Mocha Cream Cake.jpg

Cake:

  • 2 ½ cups sifted plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 4 ounces German sweet chocolate, broken into small pieces
  • 1 teaspoon dry instant coffee
  • 1 teaspoon vanilla
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten

Frosting:

  • 2 cups whipping cream
  • 3 tablespoons cocoa
  • ½ cup sugar
  • 3 teaspoons dry instant coffee

Garnish: chopped nuts or pecan halves

Cake: Grease three 9-inch round cake pans. Sift together flour, soda and salt. Set aside. In a small bowl, pour water over chocolate and coffee. Stir to melt, then cool. Add vanilla. Cream butter and sugar. Add yolks one at a time. Add buttermilk alternately with flour mixture. Mix just until blended. Stir in chocolate mixture. Gently fold in egg whites. Bake at 350 degrees F for 30-40 minutes.

Frosting: Combine cream, cocoa, sugar and coffee. Mix well. Chill 1 hour. Whip mixture and frost cake. Garnish with nuts.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Coconut Cake With Lemon Filling

Coconut Cake with Lemon Filling

Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Lemon filling (recipe follows)
  • Frosting (recipe follows)
  • Flaked coconut

 Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cakepans, Bake at 350 degrees F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers; spread frosting on top and sides of cake. Sprinkle with flaked coconut. Yield: one 3-layer cake.

 Lemon Filling:

  • ½ cup butter
  • ½ cup sugar
  • ¼ cup grated lemon rind
  • 1/3 cup plus 1 teaspoon fresh Lemon juice
  • 2 eggs, beaten

 Combine first 4 ingredients in top of a double boiler; bringing water to a boil. Reduce heat to low; cook until butter melts, stirring occasionally. Add eggs; cook until thickened. Let cool completely. Yield: 1 ¼ cups

 Frosting:

  • 2 cups sugar
  • 1/8 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 cup water
  • 3 egg whites
  • 2 tsp. vanilla extract

 Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, to hard ball stage (250 to 268 degrees F). Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup mixture. Add vanilla; beat until stiff peaks form. Yield: 3 ¼ cups

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Chocolate Banana Cake

Chocolate Banana Cake

Ingredients:

  • 9 tablespoons (1 stick plus 1 tablespoon) butter or margarine, softened
  • 1¼ cups sugar
  • 2 eggs
  • 1 ½ teaspoons lemon juice plus enough milk to equal ½ cup liquid
  • 1 cup bananas, mashed
  • 1 cup flour
  • ½ cup cocoa, sifted
  • ¼ teaspoon salt
  • 1 teaspoon baking soda

 In a bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the lemon-milk mixture and bananas. In another bowl, stir together the flour, cocoa, salt and baking soda. Beat into the banana mixture. Turn the batter into a greased and flowered 8 x 10 inch pan. Bake the cake in a 350 degrees F oven for 35 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

Yield: 10 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Great Anniversary Cake

All Occasion Number Cake

All-Occasion Number Cake

  • 1 package cake mix (any flavor)
  • 4 cups confectioners’ sugar
  • ½ cup unsweetened cocoa
  • ¼ cup all vegetable shortening
  • ¼ cup hot water, divided
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 container (16 ounces) vanilla frosting

Preheat oven to 350 degrees F. Grease and flour 13x9x2-inch pan. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Freeze cake for ease in handling. To make numbers, trim ¼ to ½ inch from edges of frozen cake. Cut cake into equal portions. Cut each cake portion into desired number using sharp knife. Follow number chart below as guide. For chocolate frosting, combine confectioners’ sugar, cocoa and shortening in large bowl. Add 2 tablespoons hot water and beat until smooth. Add corn syrup, vanilla extract and remaining 2 tablespoons hot water. Beat until smooth and creamy. Add more confectioners’ sugar to thicken or water to thin frosting as needed. Spread chocolate frosting on top and sides of cake. Place star tip in decorating bag. Fill with Vanilla frosting. Decorate as desired.

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Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Blueberry Orange Streusel Cake

Blueberry Orange Streusel Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups of all-purpose flour
  • 2 tsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • Finely grated rind of ½ orange
  • ½ cup ground almonds
  • Generous 1 cup fresh blueberries

 Topping:

  • ½ cup all-purpose flour
  • 2 tbsp. unsalted butter, softened
  • 2 tbsp. superfine sugar
  • Finely grated rind of ½ orange

 Method

Preheat the oven to 325 degree F. Grease and line the bottom of 9-inch round springform cake pan. For the topping, put all the ingredients into a bowl and mix with a fork to make a crumbly mixture. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, vanilla extract. Beat well until the mixture is smooth, then add the orange rind, ground almonds, and half the blueberries. Spoon the mixture into the prepared pan, smooth level with spatula, and sprinkle with the remaining blueberries. Spread the crumble topping evenly over the top, covering completely. Bake in the preheated oven for 1-1 ¼ hours, or until risen, firm and golden brown. Let cool in the pan for 10 minutes, then remove the sides of the pan and finish cooling on a wire rack.

Serves 8-10

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Apple Nut Pound Cake

Apple Nut Pound Cake

Ingredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
  • 2 tsp. ground cinnamon
  • 4 eggs
  • 1 cup apple sauce
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1 cup oil
  • ¼ cup chopped maraschino cherries
  • Confectioners’ sugar

 Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan. Combine cake mix, pudding mix and cinnamon in large bowl. Add remaining ingredients except confectioners’ sugar; stir with wooden spoon until well blended. Pour into pan. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners’ sugar.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Easter

Sponge Cake Diamonds

Sponge Cake Diamonds

 Cake

  • 1 pkg. Yellow Cake Mix
  • 1 cup water
  • 1/3 cup oil
  • ½ teaspoon almond extract
  • 3 eggs
  • ½ cup cherry preserves, warmed

 Topping

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon almond extract
  • Slivered almonds

 Heat oven to 350 degrees F. Grease 13X9-inch pan; line with waxed paper and grease again. In large bowl, combine cake mix, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove cake from pan. Remove waxed paper from cake; cool cake completely. Slice cake in half horizontally to make 2 layers. Spread bottom layer evenly with preserves; place remaining layer on top. Cut cake into diamonds. In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff peaks form. Carefully frost tops of cake diamonds with whipped cream mixture. Garnish with slivered almonds. 24 cake diamonds.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Easter

Fruit-Filled Ring Cake

Fruit-Filled Ring Cake

Cake

  • 1 pkg. Lemon Cake Mix
  • 3-oz pkg. cream cheese, softened
  • 1 cup water
  • 3 eggs
  • 1 tablespoon grated lemon peel

Filling

  • 1 ½ cups cold milk
  • 3 ½ oz. pkg. instant lemon pudding and pie filling mix
  • ½ cup whipping cream, whipped
  • 1 tablespoon grated lemon peel
  • 2 cups fresh summer fruits, cut up

Heat oven to 350 degrees F. Grease and flour 12 –cup fluted tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 20 minutes; invert onto wire rack. Cool completely. Using sharp knife, remove ½ inch thick slice from top of cake; set slice aside. Using spoon, hollow out center of cake, leaving ½ inch of cake at bottom and sides. Place on serving plate. Spread the cream and fruit in the hollow in that bottom of the cake and place the top of the cake back on, and spread on top with the remaining filling, and decorate with fruit. Refrigerated before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Easter

Big Cheek Bunny Cake1

Big Cheek Bunny Cake

  • 1 Package (18 ¼ ounces) cake mix (any flavor), plus ingredients to prepare mix
  • Fluffy White Frosting (recipe follows)
  • 2 cups shredded coconut, tinted pink
  • 2 purchased coconut-covered cupcakes
  • Red string licorice
  • Assorted candies
  • 1 (15 X 10-inch) cake board, covered, or large tray

Preheat oven to 350 degrees F. Grease and flour two 8- or 9 –inch round baking pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to racks; cool completely. Prepare Fluffy White Frosting. Cut out cake pieces from 1 cake round as shown below. Position cakes on prepared cake board. Connect pieces with small amount of frosting. Frost cake with remaining frosting; sprinkle with coconut. Decorate with cupcakes, licorice and candies as shown in photo or as desired.

Big Cheek Bunny Cake4

Fluffy White Frosting: Combine 1 (16-ounce) container vanilla frosting and ¾ cup marshmallow crème in medium bowl; mix well. Makes about 2 cups frosting.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Happy St. Paddy’s

Aromatic Cocoa Cake

Aromatic Cocoa Cake

Cake

  • 3 ¼ cups sifted cake flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Icing:

  • ¼ Cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2-3 drops green food coloring

Preheat oven to 350F. Grease a 10-inch Bundt pan. Dust with flour; tap out excess. Mix together flour, cocoa powder, baking soda, cinnamon, salt ginger, and nutmeg. Beat together sugar and butter at medium speed until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Beat in vanilla. Alternately beat flour mixture and milk into butter mixture. Spoon batter into prepared pan; smooth top. Bake cake until a toothpick inserted near the center comes out clean, 45-50 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, mix together confectioners’ sugar, milk, vanilla, and food coloring. Drizzle icing over top and down sides of cake. Let cake stand until icing is set. 20 minutes

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com