Strawberry Layer Cake

You can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.

Yield 16 servings (serving size: 1 slice)

Ingredients

• Cake:
• 1 1/4 cups sliced strawberries
• 10 ounce all-purpose flour (about 2 1/4 cups)
• 2 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 2 large egg whites
• 1 cup low-fat buttermilk
• 1/4 teaspoon red food coloring
• Cooking spray
• 
  Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 1/3 cup butter, softened
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 3 cups powdered sugar
• 12 whole strawberries (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare cake, place sliced strawberries in a food processor; process until smooth.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.

6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Nutritional Information

Calories: 348

Fat: 11.3g (sat 6.9g,mono 2.8g,poly 0.6g)

Protein: 4.3g

Carbohydrate: 57.7g

Fiber: 0.7g

Cholesterol: 55mg

Iron: 1.1mg

Sodium: 212mg

Calcium: 74mg

Maureen Callahan, Cooking Light, MAY 2009

Blueberry Pecan Cake

This tender cake is packed with sweet berries and crunchy nuts.

Yield 10 servings (serving size: 1 wedge)

Ingredients

• Cooking spray
• 2 teaspoons all-purpose flour
• 5 tablespoons butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup low-fat buttermilk
• 2 teaspoons grated orange rind
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 2 cups fresh or frozen blueberries
• 1/3 cup finely chopped pecans
• 2 tablespoons sifted powdered sugar

Preparation

Preheat oven to 350°.

Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.

Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.

Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.

Nutritional Information

Calories: 253 (36% from fat)

Fat: 10.1g (sat 4.3g,mono 3.8g,poly 1.3g)

Protein: 4.5g

Carbohydrate: 36.9g

Fiber: 1.7g

Cholesterol: 59mg

Iron: 1.3mg

Sodium: 287mg

Calcium: 60mg

Cooking Light, AUGUST 2001

Apricot-Coconut Cake

This recipe serves 8

Hands-On Time 0h30m

Total Time 3h30m

Ingredients

• 1 cup shredded sweetened coconut
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups apricot preserves
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup sour cream
• 2 tablespoons confectioners' sugar

Directions

• 1Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk the flour, baking powder, and salt.
• 2Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and 3/4 cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.
• 3Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on a rack.
• 4Using an electric mixer, beat the heavy cream, sour cream, and confectioners' sugar to form stiff peaks. Sandwich the cakes with the remaining 1/2 cup of preserves. Frost with the cream mixture and press the coconut onto the sides.

• By Kate Merker, January 2009

Nutritional Information Servings Per Recipe 8

• Amount Per Serving

• Calories 836
• Fat 40g
• Sat Fat 25g
• Cholesterol 256mg
• Carbohydrate 110g
• Calories From Fat 43%
• Sodium 455mg
• Protein 12g
• Fiber 2g
• Sugar 61g

Quick Tip

Make-ahead: Make the cakes, wrap tightly, and store at room temperature for up to 2 days. Make the frosting and frost the cakes up to 4 hours before serving. Refrigerate until 30 minutes before serving.

Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients

Cake

• 2 1/4 cups sifted cake flour (sifted, then measured)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs

Frosting

• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

• 3 1/2-pint baskets fresh raspberries
• 3 1/2-pint baskets fresh blueberries

Preparation

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

From epicurious.com

Chocolate-Bourbon Cake

Yield Makes 16 servings

Ingredients

• 1/2 cup bourbon
• 1 1/3 cups sugar
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 cup (8 ounces) butter, cut into pieces
• 5 large eggs
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Jeff Jackson, Jeff Jackson, Coastal Living, NOVEMBER 2007

The Ultimate Valentine Cake

yield: Serves 12

A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

Ingredients
Chocolate Heart Lid

* 3 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Cake

* 9 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 5 large eggs, separated, room temperature
* 1/2 cup plus 1 tablespoon sugar
* 1tablespoon framboise liqueur or Grand Marnier
* 1 teaspoon vanilla extract
* 6 tablespoons (3/4 stick) unsalted butter, melted, warm
* 3/4 cup cake flour

Icing

* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1 1/4 cups (2 1/2 sticks) unsalted butter
* 3 tablespoon light corn syrup
* 3 tablespoons framboise liqueur or Grand Marnier

Assembly

* 1 1-pint basket strawberries, hulled and halved
* 1 1/2-pint basket raspberries
* 1 1-pint basket strawberries with stems, halved through stem end (stems left intact)

Berry Compote

* 2 1-pint baskets strawberries, hulled and sliced
* 3 tablespoons sugar
* 2 tablespoons framboise liqueur or Grand Marnier
* 2 1/2-pint baskets raspberries

Preparation

To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)

To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.

To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.

Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)

To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)

To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.

Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

From epicurious.com

Chocolate Grand Marnier Cake

yield: Makes 12 servings

Ingredients
Cake:

* 10 ounces bittersweet chocolate, chopped
* 1 cup sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 6 large eggs, separated
* 2 tablespoons Grand Marnier or other orange liqueur
* 1 tablespoon finely grated orange peel
* 2 teaspoons vanilla extract
* 1/2 cup all purpose flour
* 1/4 teaspoon salt

Icing:

* 7 ounces bittersweet chocolate, chopped
* 7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
* 2/3 cup whipping cream

Preparation

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.

Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.

For icing:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.

Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.

Cut into wedges and serve.

From epicurious.com

Almond Sherry Christmas Trifle

yield: Makes 8 to 10 servings

active time: 1 1/2 hr

total time: 12 hr (includes chilling)

One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert. hide ›
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Ingredients
For cake layers:

* 3 ounces almond paste (1/3 cup)
* 3/4 cup granulated sugar, divided
* 1 cup all-purpose flour, divided
* 1/4 teaspoon plus a pinch of salt, divided
* 6 large egg yolks
* 3 tablespoons whole milk
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon pure almond extract
* 4 large egg whites at room temperature 30 minutes

For assembling trifle:

* 1 cup sour-cherry preserves
* Sherry syrup
* Vanilla custard

For praline almonds:

* 1/3 cup sliced almonds
* 1/4 cup confectioners sugar

For topping:

* 1 cup chilled heavy cream
* 3 tablespoons medium-dry Sherry
* 1 tablespoon sugar
* Equipment: 2 (15-by 10-inch) 4-sided sheet pans; a 2 1/2 to 3-quart glass trifle or soufflé dish

Preparation

Make cake layers:
Preheat oven to 350°F with racks in upper and lower thirds. Butter sheet pans, then line bottoms with parchment paper and butter parchment. Dust with flour, knocking out excess.

Break up almond paste with your fingers into a food processor. Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground.

Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.

Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks. With mixer at low speed, add remaining 1/2 cup sugar in a slow stream. Beat at medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Fold in remaining 3/4 cup flour.

Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles. Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto racks lined with parchment. Carefully peel off parchment from tops and cool completely.

While cake layers cool, pulse preserves in cleaned food processor until smooth.

Assemble trifle:
Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise. Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around. Beginning with a short end, roll up each piece tightly to form a log. Repeat with remaining cake layer. (You will have 4 logs total.)

Spoon 1 cup custard into bottom of trifle dish.

Cut 1 log into 5 rounds with serrated knife, then halve each round. Brush generously with syrup all over. Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere. Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish.

Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over).

Add remaining custard. Brush any remaining cake slices with syrup and arrange in center over custard.

Chill trifle, covered, at least 8 hours.

Make praline almonds:
Have ready an unoiled sheet of parchment paper or lightly oiled foil.

Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored. Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely). Immediately transfer to parchment, spreading in 1 layer. Cool completely.

Make topping just before serving:
Beat cream with Sherry and sugar until it just holds soft peaks. Spoon over top of trifle and sprinkle with praline almonds.

Cooks’ notes: •Praline almonds can be made 1 week ahead and kept in an airtight container.
•Trifle (without whipped cream and praline almonds) can be made 2 days ahead and chilled.

From epicurious.com

Chocolate Meringue and Mint Chip Ice Cream Cake

yield: Makes 8 to 10 servings

* 10 1/2 tablespoons sugar, divided
* 1/2 cup powdered sugar
* 3 tablespoons unsweetened cocoa powder
* 4 large egg whites
* 2 pints mint chip ice cream, slightly softened
* 1/2 cup chilled whipping cream
* 1/4 teaspoon vanilla extract
* 1/4 cup chocolate sprinkles

Preparation

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

From epicurious.com

Bitter Chocolate Souffle Cake

yield: Makes 8 servings

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook.

Ingredients

* 6 1/2 ounces extra-bittersweet chocolate, chopped
* 1/2 cup plus 6 tablespoons unsalted butter
* 5 large eggs, separated
* 1/4 cup plus 3 tablespoons sugar
* 1 tablespoon all-purpose flour
* Unsweetened cocoa power, for garnish
* SPECIAL EQUIPMENT: Eight 6-ounce aluminum tins

Preparation

1. Preheat the oven to 400 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter in a double boiler or metal mixing bowl and place over the pan of hot but not simmering water. Heat, stirring occasionally, until the mixture has melted but is not too hot. Stir until smooth.

2. In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form. Gradually add 1 1/2 tablespoons more sugar. Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.

4. Stir a third of the egg whites into the chocolate mixture. Fold in the remaining whites. Divide the batter among the tins. (The recipe can be made to this point up to 1 1/2 hours before serving; refrigerate).

5. Place the tins on a baking sheet and bake until the tops are puffed and feel firm to the touch but are very liquidy in the center, about 8 minutes (or a few minutes longer if they were cold).

6. Meanwhile, sift a little cocoa lightly over 8 dessert plates. Three minutes after the cakes are done, run the tip of a knife around the sides to loosen, and unmold the cakes onto the plates, rinsing the knife with hot water between each one. Serve immediately with vanilla ice cream or chocolate sorbet.

From epicurious.com

Magnolia's Red Velvet Cupcakes with Creamy Vanilla Icing

by Allysa Torey
More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen

This is one of our most popular cakes at the bakery. Half of the customers love it because they haven't eaten it since their grandmother made it when they were kids, and the other half because they think the red color is really neat. But everyone thinks it's delicious.

ingredients
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 recipe Creamy Vanilla Frosting
preparation

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting
.
Epicurious Test-Kitchen Tip:
This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting
.
Epicurious Test-Kitchen Tip:
This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

From epicurious.com

Hot Lava Cake

Breaking Ooze!

We've whipped up a cake SO chocolatey and decadent, your head may ACTUALLY explode. (Consider yourself warned -- we're not going to be responsible for sweeping up the mess.) You'll need four baking ramekins (about 4 inches in diameter) for this recipe -- click here for a super-cute set, or pick some up at a store like Target. Enjoy!

Ingredients:

For Cake
1 cup moist-style chocolate cake mix (1/4 of an 18.25-oz. box)
One 25-calorie packet diet hot cocoa mix
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. mini semi-sweet chocolate chips
1/2 tsp. Splenda No Calorie Sweetener (granulated)
2 dashes salt

For Filling
One-half Jell-O Sugar Free Chocolate Pudding Snack (about 1/4 cup)
1/2 tbsp. mini semi-sweet chocolate chips
1 tsp. fat-free liquid creamer (like Coffee-mate Fat Free Original)
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)

Directions:
Place the chocolate chips for the filling in a glass and set aside. Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes. Add the pudding to the mixture and stir well. Spoon the chocolate mixture into four evenly spaced mounds on a plate. Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)

Preheat oven to 350 degrees.

Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl. Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip batter with a whisk or fork for 2 minutes.

Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins. Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.

Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!

MAKES 4 SERVINGS


Serving Size: 1 individual lava cake
Calories: 182
Fat: 4.5g
Sodium: 433mg
Carbs: 32g
Fiber: 1.5g
Sugars: 18g
Protein: 4g

POINTS® value 4*
From Hungry Girl website.

One-Bowl Chocolate Mocha Cream Cake

Category Winner--Desserts. "Cake is my favorite dessert--especially frosted cake." -Anna Ginsberg, Austin, TX

Cake:
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
Cooking spray

Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.

Yield: 16 servings

CALORIES 315 (23% from fat); FAT 8.1g (sat 3.2g,mono 2.6g,poly 1.9g); IRON 1.8mg; CHOLESTEROL 0.0mg; CALCIUM 46mg; CARBOHYDRATE 60g; SODIUM 390mg; PROTEIN 2.6g; FIBER 1.8g

Cooking Light, JANUARY 2006

Pumpkin Pie Cake

If you like pumpkin pie, you'll love this cake's subtle spice flavors and velvety cream cheese frosting. The slightly sweet and mild pecans add a pleasant crunch to the smooth frosting. Pumpkin-pie spice is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.

Cake:
Cooking spray
2 tablespoons all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can unsweetened pumpkin
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin-pie spice
1/2 teaspoon salt

Frosting:
2 tablespoons butter, softened
1 (8-ounce) package 1/3-less-fat cream cheese
3 cups powdered sugar
2 teaspoons fresh orange juice
1/4 cup chopped pecans, toasted
Orange slices (optional)

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.

Yield: 16 servings (serving size: 1 slice)

CALORIES 318 (30% from fat); FAT 10.6g (sat 3.5g,mono 3.8g,poly 1.8g); IRON 1.6mg; CHOLESTEROL 40mg; CALCIUM 42mg; CARBOHYDRATE 51.8g; SODIUM 284mg; PROTEIN 5.2g; FIBER 1.4g

Cooking Light, NOVEMBER 2005

Walnut Cake with Praline Frosting

This easy sheet cake is rich enough for adults to enjoy after dinner with coffee, yet just sweet enough to be a treat for children, too.
Yield

16 servings (serving size: 1 square)
Ingredients

* Cake:
* 9 ounces all-purpose flour (about 2 cups)
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 7 tablespoons butter, softened
* 1 cup granulated sugar
* 1/4 cup packed brown sugar
* 2 large eggs
* 1 large egg white
* 1 teaspoon vanilla extract
* 1 cup 1% low-fat buttermilk
* 6 tablespoons chopped walnuts, toasted
* Cooking spray
*

Frosting:
* 1/2 cup packed brown sugar
* 6 tablespoons 1% low-fat milk, divided
* 2 tablespoons butter
* 1 tablespoon light corn syrup
* Dash of salt
* 2 cups powdered sugar
* 1/2 teaspoon vanilla extract
* 2 tablespoons chopped walnuts, toasted

Preparation

1. Preheat oven to 350°.

2 To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.

3. Place 7 tablespoons butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 teaspoon vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tablespoons walnuts. Scrape batter into a 13 x 9–inch pan coated with cooking spray.

4. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

5. To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 tablespoons milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tablespoons chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

Nutritional Information

Calories: 306 (29% from fat)
Fat: 9.8g (sat 4.6g,mono 2.3g,poly 2.1g)
Protein: 4g
Carbohydrate: 52g
Fiber: 0.7g
Cholesterol: 44mg
Iron: 1.2mg
Sodium: 204mg
Calcium: 51mg

Julianna Grimes, Cooking Light, SEPTEMBER 2008

Yellow Butter Cake with Vanilla Meringue Frosting

Yellow Butter Cake with Vanilla Meringue Frosting

You'll find potato starch on the baking aisle at most of your local supermarkets and health-food stores. Also known as potato flour, it helps ensure the cake will have a fine crumb and moist texture.

Cake:
Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 ounces potato starch (about 1/3 cup)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups sugar
10 tablespoon butter, softened
3 large eggs
3/4 cup whole milk
1/4 cup half-and-half
2 tablespoons bourbon
1 tablespoon vanilla extract

Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1/4 cup butter, softened
1/2 teaspoon vanilla extract

1. Preheat oven to 350°.

2. To prepare cake, line bottoms of 2 (9-inch) cake pans with parchment paper; coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.

3. Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly between prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 25 minutes on wire rack; remove from pans. Cool completely on wire racks.

4. To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Beat 1/4 cup butter until light and fluffy; stir in 1/2 teaspoon vanilla. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

5. Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Buttery Yellow Cupcakes with Chocolate Meringue Frosting: Lightly coat 24 muffin cups with cooking spray. Divide batter evenly among prepared muffins cups; bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Cut frosting recipe in half, using 3 egg whites and omitting butter and vanilla. Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired. Yield: 24 servings (serving size: 1 cupcake).

CALORIES 177 (31% from fat); FAT 6.1g (sat 3.6g, mono 1.7g, poly 0.3g); PROTEIN 2.6g; CARB 27.8g; FIBER 0.5g; CHOL 41mg; IRON 0.7mg; SODIUM 148mg; CALC 40mg


Yield: 16 servings (serving size: 1 slice)
From Cooking Light, November 2008.

Red Velvet Angel Food Cake

Weight Watchers Recipe.

Red Velvet Angel Food Cake

POINTS® Value: 3
Servings: 16
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Difficult

This Southern classic has been retooled into a 4-inch-high angel food cake that’s chocolaty-rich, moist and of course, bright red.

Ingredients
1/3 cup(s) unsweetened cocoa, do not use Dutch cocoa
1/4 cup(s) water, boiling
2 tsp vanilla extract
1 fl oz food coloring, red
1/4 tsp table salt
1 3/4 cup(s) sugar, divided
1 cup(s) cake flour
16 large egg white(s), about 2 cups
2 tsp white vinegar
Instructions

* Preheat oven to 350ºF.

* In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.

* In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.

* Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.

* Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.

* Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.

* Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.

* When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.

Notes

* Treat the egg whites gently and you’ll be rewarded with a high cake.

From Weight Watchers website.

Pumpkin Pie Cake

If you like pumpkin pie, you'll love this cake's subtle spice flavors and velvety cream cheese frosting. The slightly sweet and mild pecans add a pleasant crunch to the smooth frosting. Pumpkin-pie spice is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.

Yield 16 servings (serving size: 1 slice)
Ingredients

* Cake:
* Cooking spray
* 2 tablespoons all-purpose flour
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 1/4 cup canola oil
* 1/2 cup egg substitute
* 2 large eggs
* 1 (15-ounce) can unsweetened pumpkin
* 2 cups all-purpose flour (about 9 ounces)
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons pumpkin-pie spice
* 1/2 teaspoon salt
*

Frosting:
* 2 tablespoons butter, softened
* 1 (8-ounce) package 1/3-less-fat cream cheese
* 3 cups powdered sugar
* 2 teaspoons fresh orange juice
* 1/4 cup chopped pecans, toasted
* Orange slices (optional)

Preparation

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.

Nutritional Information

Calories:318 (30% from fat)
Fat:10.6g (sat 3.5g,mono 3.8g,poly 1.8g)
Protein:5.2g
Carbohydrate:51.8g
Fiber:1.4g
Cholesterol:40mg
Iron:1.6mg
Sodium:284mg
Calcium:42mg

Liz Rhoades, Cooking Light, NOVEMBER 2005

Guava Swirled Cheesecake

Guava paste is found in Latin markets and gourmet stores, often in slabs larger than 12 ounces. Slice leftover paste, and serve it with cream cheese or Manchego and crackers as a simple appetizer. Garnish the cheesecake with mint sprigs, if desired.

Yield 14 servings (serving size: 1 wedge)

Ingredients

* 1 2/3 cups sugar, divided
* 1 cup graham cracker crumbs (about 6 cookie sheets)
* 1 tablespoon butter, melted
* Cooking spray
* 1/2 cup water
* 1/2 cup fresh lime juice
* 12 ounces guava paste, cut into small pieces
* 5 large egg whites, divided
* 1/2 cup reduced-fat sour cream
* 2 (8-ounce) packages 1/3-less-fat cream cheese, softened
* 1 1/2 teaspoons vanilla extract
* 1/8 teaspoon salt

Preparation

1. Preheat oven to 400°.

2. Combine 1/3 cup sugar, crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 7 minutes. Cool on a wire rack.

3. Reduce oven temperature to 325°.

4. Combine 1/3 cup sugar, 1/2 cup water, juice, and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Cool slightly. Pour mixture into a blender, and process until smooth. Cool completely. Stir in 1 egg white.

5. Combine remaining 1 cup sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth. Beat in vanilla and salt. Gradually add remaining 4 egg whites, beating well after each addition. Pour cheese mixture into prepared pan. Drizzle guava mixture over cheese mixture; swirl mixtures using the tip of a knife. Bake at 325° for 45 minutes or until cheesecake center barely moves when touched.

6. Turn oven off; cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours before serving.
Nutritional Information

Calories:295 (29% from fat)
Fat:9.4g (sat 5.6g,mono 2.9g,poly 0.5g)
Protein:5.5g
Carbohydrate:48.5g
Fiber:0.5g
Cholesterol:29mg
Iron:0.3mg
Sodium:87mg
Calcium:37mg

Julianna Grimes, Cooking Light, JUNE 2008

Chocolate-Pumpkin Marble Cake

Notes: Two separate batters are swirled together to create this playful marbled pound cake.
Yield

Makes 12 to 16 servings
Ingredients

* 1 1/2 cups (3/4 lb.) butter, at room temperature
* 3 cups sugar
* 6 large eggs
* 2 teaspoons vanilla
* 1 1/4 cups canned pumpkin
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 3/4 cup Dutch-processed unsweetened cocoa
* 2/3 cup buttermilk
* Chocolate glaze (recipe follows)
* 1/2 cup chopped roasted, unsalted peanuts (optional)

Preparation

1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.

Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
Nutritional Information

Calories:
498 (47% from fat)
Protein:
6.5g
Fat:
26g (sat 15)
Carbohydrate:
64g
Fiber:
1.4g
Sodium:
464mg
Cholesterol:
138mg

Charity Ferreira, Sunset, NOVEMBER 2003
From Cooking Light.