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Cake Recipes
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Chocolate Layer Cake
CAKE:
7 eggs
1 3/4 cups superfine sugar
1 1/4 cups flour
1/2 cup unsweetened cocoa
4 tbsp butter, melted
FILLING:
7 oz dark chocolate
1/2 cup butter
4 tbsp confectioner's sugar
DECORATION:
2/3 cup toasted almonds, lightly crushed
small chocolate curls or grated chocolate
1. Grease a deep 9 inch square pan and line the base with baking parchmanet.
2. Beat the eggs and superfine sugar with an electric beater for about 10 minutes, or until the mixture is very light and foamy and the beater leaves a trail that lasts a few seconds when lifted.
3. Soft the flour and cocoa together and fold half into the mixture. Drizzle the melted butter over it and fold in the rest of the flour and cocoa. Pour into the prepared pan and bake in a preheated oven at 350 degrees F for 30-35 minutes, or until springy to the touch. Cool slightly, then remove from the pan and cool completely on a wire rack.
4. For the filling, melt the chocolate and butter together, then remove from the heat. Stir in the confectioner's sugar, let cool, then beat until thick enough to spread.
5. Half the cake length-wise and cut each half into 3 layers. Sandwich the layers together with three-quarters of the chocolate filling. Spread the remainder over the cake and mark a wavy pattern on the top. Press the almonds onto the sides. Decorate with chocolate curls or grated chocolate.
Number of Servings: 10-12
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German Chocolate Cake
CAKE:
1 4 oz package German sweet cooking chocolate
1 2/3 cups all-purpose flour
1 1/3 cups sugar
1/8 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup buttermilk or sour milk
1/2 cup margarine or butter, softened, or shortening
1 teaspoon vanilla
3 eggs
Coconut Pecan Frosting FROSTING:
1 egg
1 - 5 oz can (2/3 cup) evaporated milk
2/3 cup sugar
1/4 cup margarine or butter
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1. Preheat oven 350 degrees F.
2. In a saucepan combine chocolate and 1/3 cup water, cook and stir over low heat until melted. Cool.
3. In a bowl combine flour, sugar, baking powder, soda, and salt.
4. Add chocolate mixture, milk, margarine, and vanilla.
5. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes.
6. Add eggs and beat 2 minutes more.
7. Pour into 2 greased and floured 8 x 1 1/2 or 9 x 1 1/2 inch round baking pans.
8. Bake in a 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.
9. Cool on racks 10 minutes. Remove from pans.
10. Cool on racks.
11. Frosting:
In a saucepan beat egg slightly. Stir in milk sugar, and margarine. Cook and stir over medium heat about 12 minutes or until thickened and bubbly.
Stir in coconut and pecans. Cool thoroughly.
Spread on cake.
12. Frost with Coconut-pecan Frosting.
Number of Servings: 12
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Carrot Cake
1 cup self-rising flour
pinch of salt
1 tsp ground cinnamon
3/4 cup light brown sugar
2 eggs
slighty less then 1/2 cup sunflower oil
1 cup finely grated carrot
1/3 cup shredded coconut
1/3 cup walnuts, chopped
walnut pieces, for decoration
FROSTING:
4 tbsp butter, softened
1/4 cup full-fat cream cheese
1 1/2 cups confectioner's sugar, sifted
1 tsp lemon juice
1. Preheat oven at 350 degrees F, and lightly grease an 8 inch square cake pan and line with baking parchment.
2. Sift the flour, salt and cinnamon and stir in brown sugar. Add eggs and oil and mix well.
3. Stir in carrot, coconut and walnuts.
4. Pour mixture into cake pan and back for 20-25 minutes, or until firm. Cool in the pan.
5. For frosting - beat together butter, cream cheese, confectioner's sugar and lemon juice until fluffy and creamy.
6. Spread frosting on cake and decorate with walnut pieces.
Number of Servings: 12
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Cakes 
