Cakes

Apple Cake:

1/2 cup all purpose flour, 1/3 cup sugar, 1 Tbs. baking powder, 1/8 tsp. salt, 1/2 tsp. vanilla, 2 eggs lightly
beaten, 2 Tbs. vegetable oil, 1/3 cup milk, 4 apples cored, peeled and cut into wedges.
Topping: 1/3 cup sugar, 1 egg lightly beaten, 3 Tbs. unsalted butter melted.

Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. In a large bowl, combine
the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk,
and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the
mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and
golden, about 25 minutes. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and
melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture
over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite
firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for
10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side,
leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.


Banana Cake:

2/3 cup shortening, 2 1/2 cups sifted cake flour, 1 2/3 cups sugar, 1 1/4 tsp. baking powder, 1 tsp. baking
soda, 1 tsp. salt, 1 1/4 cups mashed fully ripe bananas, 2/3 cups buttermilk (divided), 2 eggs, 2/3 cup
chopped walnuts (optional.)

Place shortening in mixing bowl. Sift in dry ingredients. Add bananas and 1/3 cup of the buttermilk. Mix until
moistened; beat 2 minutes at medium. And the other 1/3 cup of buttermilk and the eggs. Beat 2 more
minutes. Fold in chopped walnuts. Bake in 2 greased and lightly floured 9-inch cake pans at 350F for about
35 minutes. Cool 10 minutes in pans,remove from pans and cool completely.


Buttery Apple Cinnamon Cake:

1 3/4 cups sugar, 1/2 cup butter softened, 1 Tbs. vanilla, 1 (8 ounce) package cream cheese room temp., 2
large eggs room temp., 1 1/2 cups flour, 2 tsp. baking powder, 1/4 tsp. salt, 1/3 cup sugar, 3 tsp. cinnamon, 3
large apples peeled and chopped.

Set oven to 350 degrees (set oven rack to second-lowest position). Prepare a 9-inch springform pan.
In a bowl using an electric mixer beat the butter with 1-3/4 cups sugar, softened cream cheese and
vanillauntil smooth and well blended (about 3-4 minutes). Add in eggs; mix well until completely blended.
In a small bowl combine the flour, baking powder and salt; add to the creamed mixture just until blended.
In a small bowl combine 1/3 cup white or light brown sugar with 3 teaspoons cinnamon.
In another bowl mix together the chopped apples with 3 tablespoons of the cinnamon mixture, then stir the
apple mixture into the batter. Transfer the batter into prepared baking dish or springform baking pan.
Sprinkle the top of the batter with remaining cinnamon/sugar mixture. Bake for about 50-60 minutes (for
springform pan) or until the cake test done. Cool cake completely in the pan, then remove to a wire rack.


Chocolate Chip Swirl Cake:

1 box Betty Crocker® SuperMoist® white cake mix, Water, vegetable oil and egg whites called for on cake
mix box, 3/4 cup miniature semisweet chocolate chips, 1/4 cup chocolate-flavor syrup, 1 container Betty
Crocker® Rich & Creamy vanilla frosting, Additional chocolate-flavor syrup, if desired.

1 . Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with
flour, bottom of 13x9-inch pan.
2 . Make cake batter as directed on box--except stir in 1/2 cup of the chocolate chips. Reserve 1 cup of the
batter. Pour remaining batter into pan. Stir 1/4 cup chocolate syrup into reserved batter. Drop by generous
tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in
S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.
3 . Bake 33 to 37 minutes (36 to 40 minutes for dark or nonstick pan) or until toothpick inserted in center of
chocolate comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional
chocolate syrup. Store loosely covered at room temperature.


Chocolate-Cinnamon Cake Roll:

Cake: 3 eggs, 1 cup granulated sugar, 1/3 cup water, 1 teaspoon coffee-flavored liqueur, 3/4 cup Gold
Medal® all-purpose flour, 1/4 cup unsweetened baking cocoa, 1 teaspoon baking powder, 1/4 teaspoon salt,
Unsweetened baking cocoa, 2 tablespoons coffee-flavored liqueur.
Cinnamon Whipped Cream: 1 cup whipping cream, 3 tablespoons powdered sugar, 1 tablespoon
coffee-flavored liqueur, 1 teaspoon ground cinnamon.

1 . Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with
electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated
sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking
powder and salt, beating just until batter is smooth. Pour into pan.
2 . Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of
pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil.
Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on
cooling rack at least 30 minutes.
3 . Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
4 . In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff
peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store
in refrigerator.


Chocolate-Marshmallow Ribbon Cake:

Cake: 1 cup Gold Medal® all-purpose flour, 1/4 cup unsweetened baking cocoa, 1 teaspoon baking powder,
1/4 teaspoon salt, 3 eggs, 1 cup granulated sugar, 1/3 cup water, 1 teaspoon vanilla, Powdered sugar.
Marshmallow Frosting: 2 egg whites, 1 1/2 cups granulated sugar, 1/4 teaspoon cream of tartar, 1
tablespoon light corn syrup, 1/3 cup water, 16 large marshmallows, cut into fourths.
Chocolate Glaze: 1 oz unsweetened baking chocolate, 1 teaspoon butter or margarine, 1 cup powdered
sugar, 5 teaspoons boiling water.

1 . Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa,
baking powder and salt; set aside.
2 . In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon
colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water
and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading
batter to corners.
3 . Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel
with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully
remove foil. Cool cake completely, about 30 minutes.
4 . In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3
cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping
bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
5 . Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup
frosting. Spread top with remaining frosting.
6 . In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove
from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2
teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.