Cake ingredients:

Cake directions:

Beat egg yokes until thick and lemon colored. Add confectioners’
sugar gradually, beating constantly. Sift flour and salt together and
fold into yolk mixture. Beat egg whites until stiff enough to hold a
peak and fold in lightly.

Line seven-layer cake pans with paper and grease the paper. Divide
batter evenly among pans and bake in moderate oven (350 degrees F.)
for 12 minutes. Remove from pans at once.

Frosting (filling) directions:

For the frosting, heat chocolate and water in the top of double
boiler. Mix eggs and sugar thoroughly, combine with melted chocolate
and cook until thick, stirring constantly. Remove from heat; add
butter and beat until well blended. Add vanilla and continue beating
until filling is stiff enough to spread. Cover each layer and top and
sides of cake with filling.

NOTE: It may be necessary to place several toothpicks through the top
layers to hold them in place until filling sets.

Serve after 24 hours. Serves 14 to 16.

From the Wed 06-17-1992 edition of The El Paso Times newspaper.

Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon; set
aside. Mix flour with 1 cup sugar, the baking soda, baking powder and
salt in large mixer bowl. Add sour cream, butter, eggs and vanilla.
Blend at low speed with electric mixer, then beat for 1 minute at
medium speed. Spread one third of the batter in a greased 8 inch
square pan; sprinkle with half of the cereal mixture. Repeat layers
and top with remaining batter. Bake at 350 degrees for 45 to 50
minutes, or until tooth pick inserted into the center comes out
clean. Cool in pan; spread with coffee glaze.

Coffee glaze:

This cake recipe came out when Nixon was caught in the Watergate Scandal in
1976

Combine the ingredients in the order given, blending well after each
addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree
F. oven for 35 to 45 minutes, or until the cake tests done.

In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat
until fluffy. Combine flours, baking powder, baking soda, salt and
cinnamon; add to creamed mixture alternately with buttermilk, mixing
well after each addition. Stir in rhubarb. Pour into a greased 13-in,
x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle
evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden
pick inserted near the Center comes out clean. Serve warm or at room
temperature. Yield: 12-16 servings

PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking
soda, salt and cocoa. Cream the butter, add the vanilla and sugar,
beat until light, about 5 minutes. Add the egg. Add the dry
ingredients in three additions, alternating with the buttermilk. Do
not over mix. Stir in the currants and nuts. Pour into a greased and
floured 7-by-5-by-3-inch loaf pan. Bake for 1 hour 10 minutes. Cool
in the pan 10 minutes, remove and cool on a rack.

-GLAZE-
4 oz German chocolate
1 tb Butter
1/4 c Water
1 c Confectioner’s sugar
1/4 ts Salt
1 ts Vanilla

CAKE: Have all ingredients at room tempera- ture. Cream butter and sugar
well. Add eggs, one at a time, beating after each addition. Sift dry
ingredients together 3 times. Add alternately with milk to butter mixture,
starting and ending with flour. Add vanilla. Bake in well-greased bundt pan
at 300 for 1-1/2 hours. Let cool in pan 10 minutes. Remove. Put glaze over
cake while still warm. GLAZE: Cook chocolate, butter and water over low
heat. Stir in sugar. Add salt and vanilla. Beat and pour over cake.

MRS J.B. MOORING (ETHEL)

MARVELL, AR

BROWNIE FROSTING
1/4 c Butter
6 tb Milk
4 tb Cocoa
1 ts Vanilla
1 lb Powdered sugar
1 c Nuts (pecans or walnuts; as
-preferred)

combine butter, water and cocoat in 2-quart pan, heating to boiling,
stirring occasionally. Remove from heat, add in this order: Sugar, salt and
flour, mix well. Add sour cream, soda and eggs, mix well. Pour into greased
15 x 11 x 1-1/2″ pan (often referred to as a jelly roll pan). Bake for 22
minutes at 375F. Do not overbake, should be chewy!

Meanwhile, prepare frosting. Remove cake from oven, spread frosting on cake
while hot. Will serve a bunch of us!

Brownie Frosting: Combine butter, milk and cocoa in pan, heat to boiling,
stirring often until mixture bubbles. It will be thick. Beat in sugar,
vanilla and nuts, spread on hot cake.

Combine graham cracker crumbs and margarine in a small bowl. Press onto
bottom of 9-inch springform pan.

Beat pumpkin, brown sugar, cream cheese, ricotta cheese, flour, pumpkin pie
spice and maple flavoring in a large mixer bowl on high speed for 1 minute.
Add evaporated skimmed milk and egg substitute; beat just until blended.
Pour over crust.

Bake in a preheated 350-degree oven for 65 to 85 minutes or until knife
inserted half way between center and outer edge comes out clean. Meanwhile,
prepare topping. Remove from oven; cool for 10 minutes on wire rack. Spread
with topping. Chill. Remove side of pan and sprinkle with pecans, if
desired.

For Topping: Combine 1/2 cup non-fat sour cream, 1 tablespoon granulated
sugar and 1/4 teaspoon maple flavoring in a bowl.

Preheat oven at 350. To prepare crust, prepare a 9″ pie pan with cooking
spray and flour. Place flour in a bowl and drizzle with oil. Use a pastry
blender to evenly distribute the oil and produce a mixture the consistency
of coarse cornmeal. Sprinkle on the water, 1 tablespoon at a time, and
continue mixing until you can gather the dough into a ball. Roll the dough
into a 11″ circle onto a floured surface. Patch any cracks that may form,
but otherwise try not to handle the dough more than necessary. Transfer the
dough to prepared pie pan. Trim the dough, leaving a 1″ overhang. Crimp
the overhanging dough into a decorative edge. Chill the crust 20 minutes.
To prepare filling, in a mixing bowl, combine cream cheese, 1/2 cup sugar,
lemon peel, and juice until creamy. Spread mixture into pie shell and top
with fresh strawberries. In a saucepan, cook frozen strawberries, remaining
sugar, and cornstarch until bubbly then cook two minutes more. Cool
completely; pour over strawberries in pie shell. Chill.

-MOCHA SAUCE-
1 c Strong brewed coffee
2 c Heavy whipping cream
6 oz Bittersweet chocolate;
-coarsely chopped
1/2 ts Pure vanilla extract
2 tb Kahlua

Preheat the oven to 350 degrees. Butter a 9-inch cake pan. Place the
almonds on a baking sheet and toast them in the oven for about 10 minutes,
or until light brown. Remove the nuts from the oven and set aside to cool
completely.

To prepare the cake, put the almonds and sugar in the bowl of a food
processor and process until finely ground. Add the orange juice
concentrate, zest, almond extract, ginger, and eggs and process again until
smooth. Pour the batter into the prepared cake pan and bake in the oven for
about 30 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and let cool for about 10 minutes, then remove the
cake from the pan.

To prepare the sauce, put the coffee and 1 cup of the cream in a medium
saucepan and heat just until almost boiling. Turn off the heat and add the
chocolate, stirring until smooth. Stir in the vanilla and Kahlua and keep
warm until ready to use.

Whip the remaining cup of cream to soft peaks. To serve, cut the cake into
slices. Spoon some of the sauce over the top of each slice and top with a
dollop of whipped cream.

FILLING
5 pk Cream cheese; room
-temperature
; (8-ounce)
1 1/2 c Sugar
2 tb Vanilla extract
3 lg Eggs

CARAMEL SAUCE
3/4 c Sugar
1/4 c Water
2 c Whipping cream
Additional toasted hazelnuts

For crust: Wrap foil tightly around outside of 9-inch-diameter
springform pan. Blend hazelnuts and sugar in food processor until
nuts are finely ground. Add melted butter; blend until moist clumps
form. Press nut mixture onto bottom (not sides) of prepared pan.

For filling: Preheat oven to 350F. Beat cream cheese, sugar and
vanilla in large bowl until well blended. Beat in eggs 1 at a time.
Pour filling over crust. Bake until cheesecake puffs and is set
around sides but center still moves slightly when pan is gently
shaken, about 50 minutes. Transfer cheesecake to rack. Run small
sharp knife around pan sides to loosen cake. Cool cake completely.
Remove foil from pan. Cover with plastic and chill overnight.

For caramel sauce: Stir sugar and 1/4 cup water in heavy medium
saucepan over medium heat until sugar dissolves. Increase heat; boil
without stirring until syrup turns deep amber, occasionally brushing
down sides of pan with wet pastry brush and swirling pan, about 7
minutes. Remove from heat; add cream (mixture will bubble
vigorously). Boil sauce until reduced to 2 cups, stirring
occasionally, about 5 minutes. Cool.

Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving
1/2-inch border around edge. Arrange additional hazelnuts
decoratively around outside edge of cake. Cover and refrigerate
cheesecake until topping sets, about 2 hours. (Can be prepared 1 day
ahead. Keep cheesecake refrigerated. Cover and refrigerate remaining
sauce.)

Release pan sides from cheesecake. Transfer cake to platter. Rewarm
remaining sauce just until pourable but not warm. Slice cheesecake.
Serve, passing sauce separately.

Makes 12 to 14 Servings.

Grease and flour a 1-quart baking pan or heatproof casserole.

In a large bowl, combine flours, baking soda, ginger, cardamom, salt,
currants or raisins, and almonds. Stir in pears. In a measuring cup,
combine juice and syrup. Stir wet ingredients into dry ingredients. Pour
batter into baking pan. Cover and wrap tightly with a sheet of aluminum
foil large enough to tuck ends under bottom of pan.

Place rack or trivet in bottom of pressure cooker. Pour in boiling water.
Lower baking pan into cooker and set on rack. (Be sure there’s a 1/2-inch
space between pressure cooker and edge of casserole.) Lock lid in place.
Over high heat, bring to high pressure. Lower heat just enough to maintain
high pressure and cook 25 minutes (30 minutes if you’re using a casserole
dish instead of a baking pan).

Allow pressure to come down naturally for 15 minutes. If after 15 minutes
pressure is not released, use a quick-release method to release lid).
Remove lid.

Lift baking pan out of cooker. Remove foil and set pan on rack to cool.
Unmold cake or serve from pan. Serve warm or at room temperature. Serves 6
to 8.

HELPFUL HINT: To lift baking pan or casserole in and out of cooker, cut a
piece of aluminum foil 2 feet long by 1 foot wide; fold it twice
lengthwise. Center casserole on strip and use ends of strip to lower
cassrole into cooker. Fold ends of foil strip over top of casserole. Use
ends of strip to lift casserole out of cooker.

Per serving: 307 calories; 5g protein; 5g fat; 39g carbohydrate; 0
cholesterol;
191 mg sodium; 6g fiber.

Grease tube pan; preheat oven to 325 degrees F. Set two sticks of butter
aside to soften. Separate eggs; beat whites till stiff and set aside.

Cut butter into sugar. Add egg yolks and beat a little.

Measure flour; use a small amount to mix with nuts until they are
well-floured. Mix soda into flour. Stir flour into butter/sugar/egg
mixture. Add sour cream and vanilla. Can do all this with an electric
mixer, but now use a spoon to fold in egg whites.

Fold in nuts and bake approximately 1 1/2 hours until done.