White Chocolate Raspberry Cake

Servings: 10
Ingredients:

1/4 lb White chocolate
6 tb Unsalted butter
6    Eggs
2 tb Sugar
1/4 c  All-purpose flour
2 pt Raspberries

PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut
the butter into tablespoon pieces, place in the bowl of a mixer and mix
until smooth. Slowly add the melted chocolate until incorporated. Add the
eggs, one at a time, as each one is absorbed. Add the sugar, then the
flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and
smooth the top. Place in the oven and bake for 25 to 30 minutes. When the
cake is cooked, remove from the oven and let cool before removing from the
baking pan. To serve, cut the cake into individual portions and top with
fresh raspberries. Accompany with whipped cream or raspberry sauce, if
desired.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

White Cake

Servings: 6
Ingredients:

1 c  Sugar
1/2 c  Shortening
4    Egg whites
1 ts Almond flavoring
2 c  Cake flour
3 ts Baking powder
1/4 ts Salt
1/2 c  Milk
OR
1/4 c  Evaporated milk diluted
-with
1/4 c  Water

Cream sugar and shortening. Sift flour, measure, and sift with baking
powder and salt. Add alternately with milk to creamed sugar and
shortening. Beat thoroughly. Add flavoring. Carefully fold in stiffly
beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate
oven (375 F) about 20 minutes. The Household Searchlight

Whiskey Cake

Servings: 10
Ingredients:

1    Box Yellow Cake Mix
1    Box Instant Vanilla Pudding
4    Eggs
1 c  Milk
1 1/2 oz Whiskey
1 c  Walnuts

1/2 c Butter
1 c Sugar
1/2 c Whiskey

Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan.
Bake at 350 degrees for 50-60 minutes. While cake is baking make topping.
Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of
syrup texture. After removing cake from oven, poke holes (with a fork) in
the top(leave cake in pan while doing this)/ Pour some of the syrup mixture
over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and
brush remaining syrup on sides and top of cake.

Whipped Cream Frosting With Raspberry Sauce (Decadence Cake)

Servings: 6
Ingredients:

For Whipped Cream Frosting:
1 pt Heavy whipping cream
6 tb Powdered sugar
2 ts Vanilla, or liqueur
For Raspberry Sauce:
10 oz Frozen raspberries in syrup
1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or
liqueur. Spread over top of one layer cake. Serve with raspberry or fudge
sauce.

Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch.
Chill and serve over (or along side) cake with whipped cream.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

Whipped Cream Cake

Servings: 1
Ingredients:

1 c  Whipping cream
1 c  Sugar
2    Eggs
1 ts Vanilla
1 1/2 c  Cake flour
2 ts Baking powder
1/2 ts Salt

Whip cream until firm. Add eggs, one at a time. Beat until light and
fluffy. Add sugar, beat again. Add vanilla. Stir flour before measuring.
Sift again with salt and baking powder. Stir in flour. Pour into 2 - 8′
well greased pans, lined with greased waxed paper. Bake in preheated 375
degree oven for 20 to 25 minutes.

Whipped Cream

Servings: 6
Ingredients:

1 c  Heavy cream
2 tb Fine granulated sugar (opt)
1 ts Vanilla

Cream for whipping should be at least 1 day old. It can be kept in the
refrigerator in a sealed container for more than a week. Before being
whipped it should be very cold. In hot weather the bowl and beater should
also be chilled.

Using a well chilled bowl, or setting the bowl over ice, beat cream with an
electric mixer or rotary egg beater. As cream begins to thicken, beat in
sugar and vanilla. Continue beating until stiff. If not to be served at
once, place in refrigerator, where it may be kept 2-3 hours.

The Yield From A Cup of Cream Can Be Increased (with a very slight
difference in texture) by adding 1 egg white to each cup of whipped and
flavored cream. Beat the egg white until it holds soft peaks. Sprinkle in
1 1/2 tablespoon granulated sugar. Continue beating til very stiff. Fold
into whipped cream.

To Prepare Whipped Cream A Day or Two Ahead of Time: Soften 1/2 teaspoon
granulated gelatin (for each cup of cream to be whipped) in a small metal
cup containing a tablespoon of cold water. Set cup in a pan of boiling
water or over low heat, until gelatin dissolves and looks clear. Stirring
is unneccessary. Beat dissolved gelatin into the cream just as cream
begins to thicken.

Gelatin will also give whipped cream extra firmness so it can be used for
decorating with a pastry bag.

Flavoring Whipped Cream To each cup of whipped cream, 1 of the following
flavorings can be added: 2 tb sifted dark, unsweetened cocoa 2 4 tb rum,
cognac, or any liquer 1/2 c nougat powder 1 ts instant coffee powder

Fold flavorings into cream AFTER it has been whipped.

From: _The Art of Fine Baking_, Paula Peck, copyright 1961

Whipped Cream (The Art Of Fine Baking, Paula Peck, 1961)

Servings: 6
Ingredients:

1 c  Heavy cream
2 tb Fine granulated sugar (opt)
1 ts Vanilla

Cream for whipping should be at least 1 day old. It can be kept in the
refrigerator in a sealed container for more than a week. Before being
whipped it should be very cold. In hot weather the bowl and beater should
also be chilled.

Using a well chilled bowl, or setting the bowl over ice, beat cream with an
electric mixer or rotary egg beater. As cream begins to thicken, beat in
sugar and vanilla. Continue beating until stiff. If not to be served at
once, place in refrigerator, where it may be kept 2-3 hours.

The Yield From A Cup of Cream Can Be Increased (with a very slight
difference in texture) by adding 1 egg white to each cup of whipped and
flavored cream. Beat the egg white until it holds soft peaks. Sprinkle in
1 1/2 tablespoon granulated sugar. Continue beating til very stiff. Fold
into whipped cream.

To Prepare Whipped Cream A Day or Two Ahead of Time: Soften 1/2 teaspoon
granulated gelatin (for each cup of cream to be whipped) in a small metal
cup containing a tablespoon of cold water. Set cup in a pan of boiling
water or over low heat, until gelatin dissolves and looks clear. Stirring
is unneccessary. Beat dissolved gelatin into the cream just as cream
begins to thicken.

Gelatin will also give whipped cream extra firmness so it can be used for
decorating with a pastry bag.

Flavoring Whipped Cream

To each cup of whipped cream, 1 of the following flavorings can be added: 2
tb sifted dark, unsweetened cocoa, 2-4 tb rum, cognac, or any liquer, 1/2 c
nougat powder, 1 ts instant coffee powder.

Fold flavorings into cream AFTER it has been whipped.

From: _The Art of Fine Baking_, Paula Peck, copyright 1961

Whipped Cream Frosting With Raspberry Sauce (For Decadence

Servings: 6
Ingredients:

1 pt Heavy whipping cream
6 tb Powdered sugar
2 ts Vanilla, or liqueur

10 oz Frozen raspberries in syrup
1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or
liqueur. Spread over top of one layer cake. Serve with raspberry or fudge
sauce.

Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch.
Chill and serve over (or along side) cake with whipped cream.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

Ingredients:

60 g reduced fat margarine
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
4 egg whites
200 g gluten-free low fat vanilla yogurt
1 cup polenta
1/2 cup desiccated coconut
1 tablespoon grated orange rind
1/3 cup fresh orange juice

In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
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Blend in yoghurt, polenta, coconut, orange rind and orange juice.
Beat well for further 2 minutes.
Pour into greased ring pan.
Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.

West Haven Cake

Servings: 1
Ingredients:

3/4 lb Dates; cut in half
1 c  Hot water
1 ts Soda
1 c  Sugar
1/2 c  Shortening
1/4 ts Salt
2    Eggs; beaten
1 ts Vanilla
1 3/4 c  Flour
1 ts Cocoa
1/2 c  Pecans; whole
1    Chocolate chips; small pack
-ge

Over dates, pour hot water with soda. Let cool. Cream sugar and shortening.
Add dates and salt. Add eggs, vanilla and flour sifted with cocoa. Pour in
9 x 13\’ pan. Sprinkle pecans and chocolate chips over dough in pan. Bake 40
minutes in moderate (350 degree) oven. Serve with whipped cream or ice
cream, if desired.