Sunday September 20, 2009 Week 27

Boston Cream Pie

Regular yellow cake mis in 2 9"pans according to box directions. Let cool completely

Custard Icing
3 eggs, well beaten
1 cup sugar
1 cup milk
1 Tbsp cornstarch
1 stick margarine
1 tsp vanilla

Cook the eggs, sugar, milk, cornstarch, and margarine in a double boiler; add the vanilla and cook until thick. Cool slightly. Spread between the 2 cake layers.

Chocolate topping:

3 squares (1 oz) bakers chocolate

1/4 cup butter

1 cup confection sugar

1 teaspoon vanilla

Melt chocolate in a double boiler or microwave, add butter and sugar beat well. Add vanilla. Carefully pour chocolate over the top of the cake.

Sunday September 13, 2009 week 26

Angel on Horseback

This cake is a variation on an old girl scout dessert. Cubed Italian bread dipped first in sweetened condensed milk then in shredded coconut. Put cuBe on a stick and roast over a fire. Yum

My variation:

White box cake baked in a 13"rectangular pan according to box directions. When cake is cool drizzle with sweetened condensed milk and sprinkle with coconut. Broil for a couple of minutes until the coconut is toasted. This cake lasted two days!!

Sunday September 6, 2009 Week 25

Halfway Done!!!

This week was an Orange Chiffon Cake that got raves from the recipe but not so much from my family! Mark said, "This looks like a home-ec project gone bad!" We laughed tears! Sheeesh, everyone's a critic. I am including the recipe so if you are brave enough to try you may but this will not be in the top 5!!! The problem came with the icing. Too thick and the cake was too crumby, so I only frosted the top but the cake still came up in spots...well, you get the picture!!

Orange Chiffon Cake

From Country Living
This recipe has been tested by Country Living

Country Living shares this winning recipe from our "Mom's Best Cake Contest."

INGREDIENTS

conv. chart

U.S.

Metric

2 1/4 cup(s)	cake flour, sifted
1 1/2 cup(s)	granulated sugar
1 tablespoon(s)	baking powder
1 teaspoon(s)	salt
1/2 cup(s)	vegetable oil
5 large	egg yolks, beaten
3/4 cup(s)	orange juice
1 1/2 tablespoon(s)	orange juice
3 tablespoon(s)	freshly grated orange zest
1 cup(s)	egg whites
1/2 teaspoon(s)	cream of tartar
5 tablespoon(s)	unsalted butter, melted
1 1/2 tablespoon(s)	heavy cream
3 cup(s)	confectioners' sugar, sifted

DIRECTIONS

1. Make the cake: Heat oven to 325 degrees F. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.
2. Make the frosting: Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency.) Spread frosting over the entire cake.