Let them eat cake! post III

Ginger Carrot Cake
Freshly grated ginger adds a delightful twist to this beloved American classic -- and it's delicious in any season.
Prep: 1 hr. Bake: 30 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
4 eggs, lightly beaten
2 cups all-purpose flour
1-3/4 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 cups finely shredded carrots
2/3 cup cooking oil
1/4 cup orange juice
2 tsp. grated fresh ginger or 3/4 tsp. ground ginger
1 cup walnuts, toasted and finely chopped (optional)
1 recipe Double-Cream Cheese Frosting
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; line bottoms with waxed or parchment paper; set aside.
2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger. Stir egg mixture into flour mixture, stir in nuts. Spread batter in prepared pans. Bake 30-35 minutes or until pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.
3. Prepare Double-Cream Cheese Frosting. Place one layer flat side down on plate; spread 3/4 cup frosting. Stack second layer flat side down; spread remaining frosting on top and sides. Makes 12 servings.
4. Double-Cream Cheese Frosting: In large bowl beat together on low speed one 8-oz. pkg. cream cheese, softened; 2 Tbsp. whipping cream; and 1/4 tsp. salt until fluffy. Gradually beat in 5 to 5-1/2 cups powdered sugar. Makes 2-1/2 cups.



Buttermilk White Cake with Coconut
This delicate, tender cake enveloped in fluffy frosting and coconut makes a beautiful dessert for christenings and weddings.
Prep: 1 hr. 15 minutes Bake: 25 minutes
Cool: 10 minutes Stand: 10 minutes
4 egg whites
2 cups all-purpose flour
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk or sour milk*
1/2 cup shortening
2 tsp. vanilla
1 recipe Buttercream Frosting
2 cups coconut chips or flaked coconut
Directions
1. Let egg whites stand at room temperature 30 minutes. preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans; set aside.
2. In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)
3. Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.
4. Prepare Buttercream Frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately or cover and refrigerate. Makes 16 servings. 5. Buttercream Frosting: In 4-quart mixing bowl beat 3/4 cup softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in 1/4 cup buttermilk or milk and 2 tsp. vanilla. Gradually beat in enough additional powdered sugar (3-1/4-3-3/4 cups) to make of spreading consistency. 6. *Sour Milk: Pour 1 Tbsp. lemon juice or vinegar in 1-cup glass measure; add milk to equal 1 cup. Let stand 5 minutes.


Chocolate Sour Cream Cake
Sturdy, dense, and loaded with chocolate, this is the cake that chocolaholics dream of -- and it travels beautifully, making it the ideal potluck dessert.
Prep: 45 minutes Bake: 25 minutes
Ingredients
2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1-1/4 cups sugar
1 tsp. vanilla
3 oz. bittersweet chocolate, melted and cooled
1 8-oz. carton dairy sour cream
1 cup milk
1 recipe Fudgy Frosting (below)
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.
2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.
5.Fudgy Frosting: In large pan over low heat melt and stir one 12-oz. pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz. carton sour cream. Stir in 4-1/2 cups (1 lb.) sifted powdered sugar; stir until smooth. Makes 4 cups.



Red Velvet Cake
A little cocoa and red food coloring turn classic white cake into a red-hot dessert; buttercream frosting adds an extra layer of decadence.
Prep: 1 hr. 15 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoapowder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
1 recipe Buttercream Frosting
Directions
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.
Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.


Pecan-Laced German Chocolate Cake
Chocolate is the star in this moist cake, but coffee is the key ingredient -- it deepens the flavor of the chocolate.
Prep: 40 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
4 eggs
3/4 cup butter
1-3/4 cups all-purpose flour
3/4 cup pecans, toasted and ground
1 tsp. baking soda
1/4 tsp. baking powder
2 cups sugar
1 4-oz. pkg. sweet baking chocolate, chopped, melted and cooled
1 cup buttermilk
1/2 cup strong coffee or water
1 recipe Coconut-Pecan Frosting
Directions
1. Separate eggs. Let eggs and butter stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of three 9-inch round cake pans. Line with waxed or parchment paper; grease and flour bottoms and sides. Set aside.
2. In large mixing bowl beat egg whites until stiff peaks form; set aside. In medium bowl stir together flour, pecans, baking soda, baking powder, and 1/4 tsp. salt. In 4-quart bowl beat butter on medium-high 30 seconds. Gradually add sugar; beat until light and fluffy. Add egg yolks one at a time, beating after each. Beat in chocolate on low.
3. In bowl combine buttermilk and coffee. Alternately add with flour mixture to butter mixture; beat well after each. With spatula fold in egg whites. Spread batter in pans.
4. Bake 25 minutes or until pick inserted near centers comes out clean. Cool in pans 10 minutes. Remove; peel off paper. Cool on wire racks.
5. Prepare Coconut-Pecan Frosting. Spread 1 cup on rounded tops of two layers. Add third layer, flat side down; spread with remaining frosting. Makes 16 servings.
6. Coconut-Pecan Frosting: In saucepan slightly beat 2 eggs. Stir in 1-1/3 cups half-and-half, 1-1/3 cups sugar, and 1/2 cup butter. Cook and stir over medium heat 10 minutes, until slightly thickened and bubbly. Remove from heat; stir in 7-oz. pkg. (2-2/3 cups) coconut and 1 cup chopped toasted pecans. Cover and cool. Makes 3-1/2 cups.