Chocolate Marble Sheet Cake
MAKES 12 SERVINGS; PREP: 20 MIN., BAKE: 28 MIN., COOL: ? HR.
1 cup butter, softened
1 ¾ cups sugar, divided
2 large eggs
2 tsp. vanilla extract
2½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 cup half-and-half
¼ cup unsweetened cocoa
3 Tbsp. hot water
Mocha Frosting
1. Preheat oven to 325°. Beat butter and 1 ½ cups sugar at medium speed with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.
2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
3. Spoon 1 ¼ cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining ¼ cup sugar until well blended.
4. Spread remaining vanilla batter into a greased and floured 15- ? 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.
5. Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.
Mocha Frosting:
MAKES 2 1/3 CUPS; PREP: 10 MIN.
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 Tbsp. hot brewed coffee
2 tsp. vanilla extract
½ cup butter, softened
3 to 4 Tbsp. half-and-half
1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.
-CHERYL DRAPER, CHICAGO, ILLINOIS
Mocha-Almond Frosting: Decrease vanilla extract to 1 tsp. Proceed with recipe as directed, adding 1A tsp. almond extract to coffee mixture in Step 1.
So-Easy Cherry-Fudge Cake
MAKES 12 TO 15 SERVINGS; PREP: 15 MIN.; BAKE: 30 MIN.; COOL: l HR., 10 MIN.; COOK: 1 MIN.
1 (18.25-oz.) package devil's food cake mix
1 (21-oz.) can cherry pie filling
2 large eggs
1 tsp. almond extract
l cup sugar
1/3 cup milk
5 Tbsp. butter
l cup semisweet chocolate morsels
1. Preheat oven to 350°. Beat first 4 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 13- ? 9-inch pan.
2. Bake at 350° for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
3. Bring sugar, milk, and butter to a boil in a heavy 2-qt. saucepan over medium-high heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely (about 1 hour).
ROSELLENT.KINSINGER,
HOUDAY ISLAND, ARKANSAS
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Cake Mix and Comstock Original Country Cherry Pie Filling or Topping.
Old-Fashioned Oatmeal Cake
MAKES 12 TO 15 SERVINGS; PREP: 20 MIN., STAND: 20 MIN., BAKE: 30 MIN., BROIL: 5 MIN., COOL: 4 HR.
Don't be tempted by the aroma of the warm cake; Ut it cool completely after broiling so the topping has time to melt and stick to the tender cake layer.
1 cup uncooked regular oats
½ cup butter, cut into pieces
1 ¼ cups boiling water
I ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 large eggs
1 cup firmly packed brown sugar
¾ cup granulated sugar
Brown Sugar-Pecan Topping or Brown Sugar-Walnut Topping ________
1. Preheat oven to 350°. Place oats and butter in bowl of an electric mixer. Pour 1 ¼ cups boiling water over oat mixture; cover and let stand 20 minutes.
2. Stir together flour, baking soda, cinnamon, and nutmeg.
3. Add eggs, 1 at a time, to oat mixture, beating at medium speed just until blended after each addition. Gradually add sugars, beatingjust until blended. Gradually add flour mixture, beating just until blended. Pour batter into a greased and floured 13- ? 9-inch pan.
4. Bake for 26 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. (Cake will begin to pull away from sides of pan.) Remove cake from oven; increase oven temperature to broil.
5. Spoon Brown Sugar-Pecan or Brown Sugar- Walnut Topping onto warm cake. Gently spread topping over cake using back of a spoon.
6. Broil cake 3 inches from heat 3 to 5 minutes or until sugar is bubbly and lightly browned. Let cake cool completely (about 3 to 4 hours).
Brown Sugar-Pecan Topping:
MAKES ABOUT 3 CUPS; PREP: 10 MIN.
1 cup firmly packed brown sugar
1 cup chopped pecans
1 cup sweetened flaked coconut
½ cup butter, softened
1/3 cup milk
1. Beat together all ingrethents at medium speed with an electric mixer until well combined.
ROSEMARY COLE,
GULFSHORES.ALABAMA
Brown Sugar-Walnut Topping: Substitute chopped walnuts for pecans. Proceed with recipe as directed.
Apple-Ginger Spice Cake
MAKES 12 SERVINGS; PREP: 15 MIN., BAKE: 20 MIN., COOL: IO MIN.
Inspired by the super-fast So-Easy Cherry-Fudge Cake, we came up with this fall twist using gingerbread cake mix and apple filling.
1 (14.5-oz.) package gingerbread cake mix
1 (21-oz.) can apple pie filling
2 large eggs
¼ cup all-purpose flour
1 tsp. almond extract
1 cup powdered sugar
¼ cup sour cream
1. Preheat oven to 350°. Beat first 5 ingrethents at low speed with a heavyduty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 15- ? 10-inch jelly-roll pan.
2. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
3. Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve cake warm or at room temperature.
Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Comstock More Fruit Apple Pie Filling or Topping.
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