Baptist Cakes Food

NEW ENGLAND HEIRLOOM CAKE

Steps:

• Preheat oven to 350°F. Butter bottoms of three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
• Mix flour, soda, and salt in small bowl. Using electric mixer, cream butter in large bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in yolks, then melted chocolate. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean, about 25 minutes. Transfer cakes to racks and cool 5 minutes. Run small sharp knife around pan sides to loosen. Unmold cakes onto paper towel-lined racks. Cool completely.
• Peel paper off cakes. Place 1 cake layer on platter. Slide waxed paper strips just under sides of cake. Spread 3/4 cup frosting over, Top with second cake layer. Spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. Remove waxed paper strips. Arrange walnuts around top edge and center of cake if desired. (Can be prepared 1 day ahead. Cover with cake dome; store at room temperature.)

BAPTIST CAKES

Steps:

• Combine butter, sugar and salt in a large bowl.
• Add the milk and water; let cool to lukewarm.
• When slightly cooled, add the softened yeast and half the flour.
• Mix thoroughly, then add remaining flour gradually.
• Turn out onto a floured surface and knead until smooth and elastic.
• Return to the bowl, cover and let rise until doubled.
• Turn out onto floured surface and roll to 1/8" thickness; cut into strips 2 1/2 wide and cross cut to make squares or diamonds.
• Cover and let stand for 15 minutes.
• While dough is resting, heat fat or oil to 365F in your pan or deep-fat fryer.
• Fry dough pieces about 4 minutes or until a delicate brown.
• Drain on paper towels; serve hot with maple syrup or your favorite sweet sauce.