German Chocolate Cake

Serves

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks one at a time, and beat well after each. Add chocolate and vanilla. Mix well. Sift dry ingredients together and add alternately w buttermilk to chocolate mix until smooth. Fold in whites. Pour into 3 deep 8- or 9" layer pans, lined on bottoms w paper. Bake at 350 for 30-40 min. Cool. Frost tops only w Coconut Pecan Frosting

Chocolate

4

oz German sweet

Water

0.5

c boiling

Butter

1

c

Sugar

2

c

Egg Yolks

4

Vanilla

1

tsp

Flour

2.5

c sifted cake

Salt

0.5

tsp

Baking Soda

1

tsp

Buttermilk

1

c

Egg White

4

stiffly beaten

Hootenholler Whiskey Cake

Serves

Cream butter and sugar. Add eggs. Sift dry ingredients together and add to butter alternately w milk. Put baking soda into molasses and add to first mix. Add fruit, nuts and bourbon. Pour into greased and floured loaf pan and bake at 300 for 2 hours. (Keeps forever, wrapped in foil in refrigerator)

Butter

0.5

c

Sugar

1

c

Egg

3

beaten

Flour

1

c

Baking Powder

0.5

tsp

Salt

0.25

tsp

Nutmeg

0.5

tsp

Baking Soda

0.25

tsp

Molasses

0.25

c

Raisins

1

lb

Nuts

2

c chopped pecans or walnuts

Alcohol, Bourbon

0.33

c

	Icebox Cake, Chocolate Raspberry Serves 1 For one serving: Beat cream w sugar and vanilla in small deep bowl w electric mixer till it just holds stiff peaks. Spread 1 heaping tsp cream onto each of 4 wafers. Arrange enough raspberries side by side (as close as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate, cream sides up, and top w berry wafer, then carefully spread another tsp cream over berries. Top w last cream wafer and cover cream w remaining plain wafer. Frost top and sides of cake w remaining cream. Cover w inverted bowl and chill at least 4 hours. Serve w remaining berries. Heavy Cream 0.33 c Sugar 0.5 tsp Vanilla 0.125 tsp Cookies 5 chocolate wafers (Nabisco Famous) Berries, Raspberries 0.33 c
	Jamaican Spice Cake	Serves

Cream butter w sugar. Add yolks and molasses. Dissolve soda in 1T water and add. Sift dry ingredients together and add alternately w rum to butter mix. Beat whites until softly peaked and fold into batter. Pour into greased 9x9x2 pan and bake at 350 for 50 min. Cool 10 min before shaking out. Sift confectioners sugar over top.

Butter

1

c

Sugar

1

c

Egg Yolks

3

Molasses

0.5

c

Baking Soda

0.5

tsp

Flour

2

c sifted

Cinnamon

0.5

tsp

Ginger

0.5

tsp

Allspice

0.5

tsp

Nutmeg

0.25

tsp

Cloves

0.25

tsp

Alcohol, Rum

0.33

c

Egg White

3

Sugar

0.25

c confectioners

Lemon Poundcake

Serves

Preheat oven to 350. Butter and flour loaf pan. Cream butter and sugar until light. Add lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla. Sift dry ingredients together and add alternately w sour cream to butter, mixing just to combine. Spoon into pan. Bake until pick comes clean, about 1 hour. Place on rack. Put confectioners sugar in bowl and gradually whisk in lemon juice. Brush some of mix over top of cake. Let stand 10 min. Turn out of pan and brush top, sides and bottom well with lemon mix. Repeat after 10 min. Good served w Lemon Curd

Butter

0.5

c unsalted at room temp

Flour

2

c

Sugar

1.25

c

Lemon Zest

4

tsp

Egg

3

Vanilla

1

tsp

Baking Soda

0.5

tsp

Baking Powder

1

tsp

Salt

0.5

tsp kosher

Sour Cream

0.75

c

Sugar

0.5

c confectioners

Lemon Juice, Fresh

0.5

c