Cake:
1/2 teaspoon cinnamon
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1 stick oleo
1/2 cup shortening
2 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

Frosting:
1 can vanilla creamy supreme frosting
3 ounces white baking chocolate melted
1 teaspoon vanilla
8 ounces frozen whipped topping thawed

Method

1. Preheat oven to 375.
2. Sift together cinnamon, sugar, flour and baking soda.
3. Bring to boil then oleo, shortening, cocoa and water then pour over the flour mixture.
4. Mix well then add buttermilk, eggs and vanilla.
5. Mix well and pour into a well greased shallow pan and bake for 30 minutes.
6. When cool frost with icing.
7. To prepare frosting beat frosting at medium speed.
8. Gradually add the white chocolate and beat at high speed for 30 seconds.
9. Fold in vanilla and whipped frosting then refrigerate until ready to ice cake.
10. Store iced cake in refrigerator.

Crust:
3 ounces toasted and coarsely chopped walnuts
4 ounces toasted and coarsely chopped pecans
½ cup firmly packed brown sugar
1 pinch cinnamon
4 ounces (1 stick) butter, melted

Mousse Cake
20 ounces bittersweet chocolate cut into small pieces
¾ cup soft butter (6 ounces or 1 ½ sticks)
¾ cup sugar
6 large eggs
¼ cup heavy cream
½ teaspoon vanilla

Method

Crust:
In small stainless steel bowl, combine walnuts, pecans, brown sugar and cinnamon. Stir in melted butter. Press mixture into bottom of springform pan. Chill crust for ½ hour, until firm.

Mousse Cake:

1. Melt chocolate in double boiler.
2. While chocolate is melting, combine butter and sugar in mixer bowl. On medium speed, cream mixture until light and fluffy.
3. Add eggs, two at a time, mixing well after each addition. Scrape sides of bowl. Increase speed to medium high and whip for two minutes until egg mixture increases slightly in volume.
4. When chocolate is melted, beat with hand whisk until is has cooled. It should be warm, not hot.
5. Whisk the chocolate into egg mixture on medium low speed. Scrape sides and bottom of bowl and continue to mix until chocolate is fully incorporated.
6. Stir in cream and vanilla. Spread this mousse filling evenly on pecan crust. Chill until firm, 6 hours to overnight.

To Serve:

1. Unmold the cake by running a hot, dry knife around the inside edge of the pan and then releasing the latch of springform.
2. Slice cake with hot, dry knife into 12 -15 servings. Clean blade of knife under very hot water, dry blade and immediately cut cake. Repeat for each slice.
3. Top servings with dollop of whipped cream, or spread whipped cream over the entire cake before cutting.

Cake:
2 cups dried breadcrumbs
1/2 cup sugar
1 teaspoon cinnamon
1 butter
1/2 cup chopped pecans
32 ounces cream cheese softened
1 cup granulated sugar
5 jumbo eggs shelled and warmed in microwave 2 minutes
6 ounces white chocolate melted
1/4 cup cornstarch
1 tablespoon vanilla
1/2 cup heavy cream
1 pint raspberries

Topping:
1/4 cup cornstarch
3/4 cup sugar
1 pint raspberries
1/2 cup water

Method

1. Mix bread crumbs, sugar and cinnamon in spring form pan.
2. Put butter and pecans in ceramic bowl and place in microwave for 2 minutes on high.
3. Add to crumbs then mix and pat on bottom and sides of pan.
4. Cream the cheese until light then add sugar and beat again.
5. Add eggs one at a time beating after each.
6. Add cornstarch, vanilla, cream and mix well.
7. Add chocolate and mix well.
8. Stir in raspberries gently or drop in carefully after pouring batter into pan.
9. Pour into pan then place in preheated oven in pan of water on bottom rack.
10. Bake for 35 minutes.

1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups mashed, cold sweet potatoes
1 ¼ cups apple butter
¼ cup oil
4 eggs

Method

1. Preheat oven to 350F.
2. Butter and lightly flour a 10-inch tube pan.
3. Mix the melted chocolate together with the vanilla.
4. Sift together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
5. In a large bowl beat the sweet potatoes, apple butter and oil together.
6. Add the eggs one by one, beating until well blended.
7. Slowly add the dry ingredients and mix well.
8. Place ½ the mixture in another bowl and stir in the chocolate mixture.
9. Alternate batters in the tube pan. With a knife cut through the layers and swirl together.
10. Bake 1 ¼ hours or until the sides have shrunk away from the pan, and a tester comes out clean.
    vLet cool for 10 minutes and remove from the pan and cool on a rack.

Cake:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup margarine
1/2 cup shortening
1 cup water
3 tablespoons cocoa
2 eggs well beaten
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

Chocolate Frosting:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Method

1. Put flour, sugar, salt and cinnamon in large bowl of mixer.
2. In saucepan put margarine, shortening, water and cocoa.
3. Bring to a boil and pour over flour mixture.
4. In another bowl put eggs, soda, buttermilk and vanilla.
5. Add to preceding mixture and beat well then pour into prepared sheet pan.
6. Bake at 350 for 20 minutes.
7. To make frosting mix margarine, cocoa and milk in saucepan.
8. Heat over low heat but do not boil.
9. Remove from heat.
10. Add powdered sugar, vanilla and pecans.
11. Mix well and put on cake as soon as removed from the oven.
12. Cut cake into squares to serve.

1 oz semisweet chocolate, melted
1 tbsp hot fudge sundae sauce, room temperature
1 box plain chocolate cake mix (not fudge or devil’s food, without pudding)
1 cup eggnog
1/3 cup orange juice
1/4 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 tsp cloves

Method

1. Heat the oven to 350 degrees F.
2. Lightly grease a 13 x 9-inch pan and dust with flour. Set the pan aside.
3. Place the all ingredients in a large mixing bowl.
4. Blend with an electric mixer on low speed for 30 seconds.
5. Scrape down the sides of the bowl with a rubber spatula.
6. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
7. Pour the batter into the prepared pan.
8. Bake 38 to 42 minutes.
9. Remove the pan from the oven and cool for 10 minutes.
10. Invert it onto a serving platter to cool completely.

Egg replacer for 2 eggs
1 cup soy milk
½ cup prune puree
2 tsp vanilla
1 cup boiling water
1 cup packed brown sugar
1 cup flour
¾ cup whole-wheat flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
¾ cup fresh mint, minced

Method

1. Pre-heat oven to 350 degrees. Lightly grease a 13 x 9 cake pan.
2. Mix together the egg replacer, soy milk, prunes, vanilla and water.
3. In a separate bowl, combine the sugar, flour, cocoa, baking soda and salt.
4. Slowly add to the wet ingredients and stir to combine. Add the fresh mint.
5. Pour into cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.

4 oz unsweetened chocolate, chopped
1 cup unsalted butter
1 cup sugar
1 tsp vanilla extract
2 large eggs
3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup buttermilk
2 pkgs (2.8 oz each) instant milk chocolate mousse mix
1/2 tsp cinnamon
Chocolate curls, for garnish

Method

1. Heat oven to 350. Coat 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Line with waxed paper; coat paper with spray. Melt chocolate in small bowl in microwave on 100% power 1 to 2 minutes. Stir until smooth.
2. In a large bowl, beat butter, sugar and vanilla until smooth. Beat in eggs and melted chocolate. In a medium-size bowl, mix flour, baking powder, baking soda and salt.
3. Alternately beat in flour mixture and buttermilk to butter mixture, ending with flour. Evenly spread in prepared pan.
4. Bake in 350 oven 25 minutes or until top springs back when pressed. Let cool in pan on rack 5 minutes. Invert onto rack; remove pan and paper. Let cool completely.
5. Slice cake crosswise into thirds, each piece 10 x 5 x 1 inches. Prepare mousse following package directions, adding cinnamon. Stack cake layers, with 3/4 cup mousse between layers and 1 1/4 cups on top.
6. Chill 1 hour. Garnish with curls.

2 pounds sweet potatoes, (about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (NOT self-raising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Method

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2 -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a thoothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on tope of cake, and serve. Serves 8 to 10.

Cake:
2 sticks butter
2 cups sugar
2 cups flour
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda

Frosting:
1 stick butter
4 tablespoons cocoa
1 teaspoon vanilla
6 tablespoons buttermilk
pinch of salt
1 16 ounce box powdered sugar (4 cups)
1/2 cup nuts (optional)
1 teaspoon cinnamon (optional)

Method

Cake:

1. Mix dry ingredients together.
2. Melt butter, and mix with add water, cocoa and buttermilk.
3. Add to dry mix.
4. Beat eggs and vanilla and add to mix.
5. Bake for about 20 minutes at about 375 degrees.

Frosting:
Melt all ingredients together. Ice the cake while slightly warm.