Molten Chocolate Lava Cakes

Ingredients

4 oz semi-sweet chocolate, roughly chopped
2 oz bittersweet chocolate, roughly chopped
3/4 cup unsalted butter, diced into 1 Tbsp pieces, plus more butter for pan
1 1/2 cups powdered sugar
1/8 tsp salt
3 large eggs
3 egg yolks
1 tsp vanilla extract
1/2 cup all-purpose flour
Vanilla ice cream, sweetened whipped cream, raspberries, chocolate sauce or caramel sauce for serving

Instructions

1. Preheat oven to 425 degrees. Butter 6 wells of a jumbo muffin pan or six 6 oz. ramekins with softened butter (cover well you don't want these to stick), set aside.
2. Place chocolate and butter in a medium microwave safe mixing bowl and heat in microwave in high power for 30 seconds, remove and stir. 
3. Return to microwave and heat 30 seconds longer, stir well. If it's still not melted continue to heat in 15 second intervals until melted. Let cool slightly. 
4. Stir in powdered sugar and salt (it will be thick at this point) then mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated). Stir and fold in flour until combined. 
5. Divide batter among prepared muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake). 
6. Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes. 
7. Remove from oven and cool 1 - 2 minutes (run a knife around edge if they don't seem loose), invert onto a cutting board or other rectangular surface then transfer to dessert plates and top as desired, serve warm.

Magleby's Chocolate Cake

CAKE

Preheat oven to 350 degrees

Blend the following ingredients together:

2 cups sugar

1-3/4 cups flour

3/4 cup cocoa

1-1/2 Teaspoons baking soda

1-1/2 Teaspoons baking powder

3/4 Teaspoon salt

Stir in:

1/2 cup melted salted butter

2 large eggs

1 cup buttermilk

3 Teaspoon vanilla extract

Beat on medium speed until well incorporated then turn mixer to slowest speed and add:

1 cup boiling water

Pour into buttered and floured 9 x 13 baking pan.

Bake until done? (Tim's note: I have never done one this small. I would guess about 30 min. If you gently insert a wooden tooth pick and it comes out clean it is done. Don't be alarmed if the cake appears to fall just a bit, that is normal and can be filled with frosting. You know my motto when it comes to cake. "A cake is only as good as its frosting is thick!") Cool cake completely before frosting.

FROSTING

(Tim's note: I use this recipe to frost the one of the cakes I usually make. If you make it all up you can save what you don't use in a plastic bag refrigerated for along time. Good for brownies, sugar cookies, graham crackers, and some of us consider it finger food.)

Gently blend together

2 pounds powdered sugar

3/4 cup cocoa

In small pieces add:

1/2 pound (2 squares) softened butter

Add:

3 Teaspoon vanilla extract

1-1/2 to 2 cups of heavy whipping cream (This will depend on the thickness of the cream.)

Turn to high speed and whip for approx. 3 minutes.

German Chocolate Cake

Melt

1  4 oz. pkg. Baker’s German Sweet Chocolate with ½ cup boiling water

Cream together until fluffy:

1 cup butter or margarine

3 Cups sugar

Add 4 egg yolks, one at a time, beat well after each addition.

Add melted chocolate, 1 tsp. vanilla and mix well.

Sift together: 2 ½ cups cake flour

½ tsp. salt

1 tsp. baking soda

Add alternately with 1 cup buttermilk to chocolate mixture, beating after each addition until smooth.  Fold in 4 egg whites, stiffly beaten.  Pour into three round 8 or 9 inch layer cake pans, lined with waxed paper on the bottom.  Bake at 350º for 30-40 minutes.

FROSTING:  

Cook and stir over medium heat until thickened (about 12 minutes):

1 can evaporated milk

1 1/2 c sugar 

4 egg yolks 

3/4 c butter or margarine 

1 1/2 t vanilla 

Add:

2 2/3 c flake coconut 

1 1/2 c chopped pecans 

Stir until thick enough to spread.  Makes 4 ½ cups

Easy Guava Cake

1 (18oz) package yellow cake mix or strawberry

1 1/3 c guava juice (or whatever the mix calls for in water)

3 eggs (or whatever the mix calls for)

1/3 c oil (or whatever the mix calls for)

1 (8oz) package cream cheese, softened

1/3 c sugar

1 t vanilla

1 (8oz) container Cool Whip, thawed

3 c guava juice

3/4 c sugar

3/8 c cornstarch

Grease and flour 9X13 cake pan.  Bake cake according to package directions, substituting guava juice for the water.  

In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.  Add sugar and vanilla and beat.  Slowly fold in the cool whip and refrigerate until ready to use.  

In a medium sauce pan whisk 3 cups guava juice, sugar and cornstarch sifted together first, bring to boil and boil for one minute.  Cool in refrigerator.

Thickly ice the cooled cake with all of the cream cheese mixture.  Glaze the top of the cake with guava gel. Refrigerate until ready to serve. 

Donna Durfee's Cherry Chocolate Cake

In 9x13" pan bake 1 chocolate cake mix, add the eggs called for and 1 can cherry pie filling.

When cooled, frost with:

1/2 c sugar

2 T butter

2 T + 1 tsp milk

Melt together and add:

1/2 c chocolate chips

Then frost with:

8 oz cream cheese softened

1 c powdered sugar

1 c cool whip

Coconut Cupcakes

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Ina Garten

Carrot Cake

3 c flour

1 t salt

2 c raw carrots grated fine

2 t soda

1 t cinnamon

1 c crushed pineapple and juice

2 t vanilla

1 1/2 c walnuts

2 c sugar

1 c coconut

1 1/4 c salad oil

3 eggs

2 T grated orange rind

Cream sugar and oil, add eggs one at a time; add carrots, coconut, pineapple, orange rind and vanilla.  Then add dry ingredients and nuts.  Bake in greased and floured tube pan at 350 for 1 1/2 hours.  

ICING: 8 oz cream cheese, 1 box powdered sugar, 1 cube margarine, 2 t vanilla, 1 c coconut, 1/2 c chopped nuts.  Blend cheese, sugar, vanilla, and margarine; whip until fluffy.  Add nuts and coconut and mix thoroughly. 

Aunt Ann

                                                                                                                                                    

Pumpkin Roll

Mix and set aside:

3/4 c flour

1 t ginger

2 t cinnamon

1/2 t nutmeg                                                   

1 t baking powder                                           

dash salt                                                         

Beat:                                                                

3 eggs until thick and foamy                           

Gradually stir in:

1 c sugar

2/3 c cooked pumpkin

1 t lemon juice

Fold in dry ingredients.  Spread on a well greased and floured 15 X 10 jelly roll pan.  Sprinkle with chopped walnuts.  Bake at 375 for 10-15 minutes.  Loosen edges and turn onto dish towel sprinkled with powdered sugar.  Roll up in the dish towel and let cool.  When cooled, frost with filling and roll back up (without dish towel).  Refrigerate or freeze.

Filling:

1 c powdered sugar

4 T butter

6 oz cream cheese

1/2 t vanilla