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Hot Water Chocolate Cake

 

Ingredients

• 2 cups white sugar
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 cup water
• 1/2 cup buttermilk
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
2. In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
3. Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

Tres Leches (Milk Cake)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
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• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Carrot Cake

Ingredients

• 2 cups white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 cups grated carrots
• 1 cup flaked coconut
• 1 (15 ounce) can crushed pineapple, drained
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons salt
• 1 cup chopped walnuts
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Chiffon Cake

Ingredients

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1 recipe Williamsburg Butter Frosting

  Directions

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
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• Burnt Sugar Chiffon Cake

  

  Ingredients

  • 1 cup white sugar
  • 1/2 cup boiling water
  • 2 cups sifted all-purpose flour
  • 1 1/2 cups white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup egg whites
  • 1/2 teaspoon cream of tartar

    Directions

    1. To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
    2. Preheat oven to 325 degrees (165 degrees C).
    3. Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
    4. Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
    5. Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
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