Debbies Aunts Cake A Good Food

AUNT DEBBIE'S CHERRY DESSERT

Steps:

• Soften gelatin in cold water. Heat milk, stir in gelatin. Beat until gelatin melts, set aside.
• Beat cream cheese with powdered sugar until smooth. Add gelatin mixture. Beat until well blended.
• Prepare dream whip as directed. Mix well. Fold into cream cheese mixture. Place in serving bowl. Top with canned cherry pie filling. Refrigerate until completely chilled (at least 2 hours).

AUNT ELSA'S DEVIL'S FOOD CAKE

Steps:

• In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
• Preheat the oven to 350°F. Grease and flour three 8-inch cake pans.
• In a large bowl, sift the flour with the baking soda and salt; set aside.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, brown sugar, eggs, and vanilla and beat on high speed until lightened in color, about 3 minutes, scraping down the sides occasionally.
• Reduce the speed to low and beat in the chocolate. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Beat in the water until smooth.
• Pour into the prepared pans. Bake until the cake pulls away from the sides and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
• Meanwhile, prepare the frosting: In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the cooled, melted chocolate, the sugar, and the hot water. Beat on medium speed until smooth. Add the egg, butter, and vanilla. Continue beating until the frosting is thick and fluffy and mounds beautifully on a spoon, 2 to 3 minutes.
• When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake, using a crumb coat (page 202) if you have time.
• Store in a tightly covered container in the refrigerator for up to 2 days; let stand at room temperature for 30 minutes before serving.
• If the percentages you sometimes see on bars of chocolate seem baffling, just know this: They refer to the percentage of cocoa solids and cocoa butter in the chocolate. This varies from brand to brand, but generally semisweet chocolate is about 50 percent cocoa, and bittersweet is 60 to 70 percent cocoa. Always use a good-quality chocolate in chocolate desserts-it will usually determine how good your end result is!

DEBBIE'S CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding.
• Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins.
• Pour the batter into the prepared pan, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
• Frost with cream cheese frosting of your choice.

DEBBIES APPLE DAPPLE CAKE

Steps:

• Cream eggs, sugar and oil.
• Sift dry ingredients: flour, salt, soda, cinnamon and cloves.
• Add 1/3 cup dry mixture to egg mixture then 1/2 cup buttermilk then.
• add another 1/3 cup dry mixture and another 1/2 cup buttermilk.
• ending with 1/3 cup dry mixture. Mix just until all flour is incorporated (do not overmix).
• Stir in vanilla, nuts and apples.
• Pour into greased and floured tube or bundt cake pan.
• Bake 350 degrees for 1 hour.
• Pour glaze over hot cake.
• Let cool in pan for 1 hour.
• Invert cake onto cake plate.
• Dust with powdered sugar if desired.
• Glaze:.
• Place all glaze ingredients in saucepan. Bring to a boil and boil for 3 minutes. Remove from heat and stir in 1 tsp vanilla.
• Pour over hot cake.