Olive Garden's Lemon Cream Cake  lindah

Cake Ingredients:

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon
Instructions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil,egg yolks, water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake. FILLING
Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff. ASSEMBLY
Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

Waldorf Astoria Red Cake

Ingredients:
1/2 c. shortening
2 eggs
2 oz. red food coloring
1 c. buttermilk
1 Tbsp. vinegar
1 tsp. baking soda
1 1/2 c. sugar
3 Tbsp. cocoa
2 1/4 c. flour
3/4 tsp. salt
1 tsp. vanilla

W.A.R.C. Frosting:
3 Tbs. flour
1 c. milk (cool)
1/2 c. shortening
1/2 c. margarine
1 c. sugar
1 tsp. vanilla

Preparation:
Cake Instructions:
Make paste of cocoa and coloring.
Cream shortening, sugar and eggs. Add cocoa & coloring. Mix well.
Add buttermilk with vinegar and flour with salt alternately.
By hand, fold in vanilla and baking soda.
Grease and flour cake pans. Makes 3 layers.
Bake at 350 for 30 minutes.

Frosting Instructions:
Cook until thick- flour and milk. Beat until creamy - shortening,
margarine, sugar, vanilla. Mix together and add milk and flour
mixture a little at a time and beat well.

Neiman-Marcus Cake

 

1 box cake mix ( yellow or chocolate)

2 eggs, beaten

1 stick butter or margarine, softened

1 cup chopped pecans

1 (6 ounce) package chocolate chips

1 cup coconut

1 (8 ounce) package cream cheese, softened

3 eggs, beaten

1 (16 ounce) box confectioners' sugar

 

Combine dry cake mix, 2 beaten eggs and butter.  Spread into a 9x13 inch cake pan that has been sprayed with nonstick cooking spray.  Sprinkle pecans, chocolate chips and coconut on top of crust.  Mix cream cheese, 3 beaten eggs and confectioners' sugar and pour over top of cake.  Bake at 350° for 45-50 minutes.

From: <NOBR>cookingblonde10</NOBR>  (Original Message)

Sent: 2/9/2006 9:36 PM

Olive Garden Chocolate Lasagna Serves/Makes: 12 ***Cake*** 6 cups cake flour 5 1/4 cups sugar 2 1/4 cups Hershey.'s Cocoa 2 tablespoons baking soda 4 1/2 cups milk 1 1/2 cup butter 12 large eggs 1 tablespoon vanilla extract ***Butter Cream*** 2/3 cup water 4 tablespoons meringue powder 12 cups sifted confectioners' sugar 1 1/4 cup shortening 3/4 teaspoon salt 1 teaspoon clear almond extract 1 teaspoon clear vanilla extract 1 teaspoon colorless butter flavor Cake: Heat oven to 350 F. Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey.'s Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack. Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers. To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly). Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer). Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips. Cut the cake into wedges, as you would cut a pizza. Using Hershey.'s chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design). Serve.

Waldorf-Astoria Red Velvet Cake

Ingredients:

    * 1/2 cup Shortening
    * 1 1/2 cup Sugar
    * 2 Eggs
    * 2 ounces Red food coloring
    * 2 tablespoons Cocoa -- heaping
    * 2 1/4 cups Plain flour
    * 1 teaspoon Salt
    * 1 teaspoon Vanilla
    * 1 teaspoon Baking soda
    * 1 cup Buttermilk
    * 1 tablespoon Vinegar
    * 1 teaspoon Butter Flavoring (if desired)
Frosting

    * 3 tablespoons Flour
    * 1 cup Butter (Not Margarine- you can tell
the difference in the flavor).
    * 1 teaspoon Vanilla
    * 1 cup Milk
    * 1 cup granulated sugar
Directions:
Cream Shortening, sugar and eggs. Make a paste with
coloring and cocoa and add to mixture. Add salt and
flour with buttermilk and vanilla.Alternately add
soda and vinegar and don't beat-just blend. Bake in
two 9-inch pans (greased and floured) for 30 minutes
at 350 degrees. Layers may be split to make four.


Frosting:

Cook flour and milk on low heat until thick. Then cool
(I put it in the freezer for this.). Cream sugar, butter,
and vanilla until fluffy. Add to flour-milk mixture.
Beat until mixture is like whipped cream. Spread on layers.
Sprinkle with nuts if desired

Cracker Barrel Old Country Store Carrot Cake

Notes:
Rounding out our recent mission at the Cracker Barrel, Judy Chatham came up with
their wonderful Carrot Cake.

Ingredients:
3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt

Preparation:
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and
cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs
until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins
and blend well. Gradually add flour mixture a half at a time until blended
through.

Pour batter into a greased and floured 9"x13" pan and bake at 350 for about
40-50 min. Test with toothpick for doneness. When cool frost with cream cheese
frosting.

Cream Cheese Frosting

1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and a little
powder sugar at a time until all has been blend well. Turn mixer on high
and beat until frosting is light and fluffy. Spread frosting over the cooled
cake and sprinkle with pecans.

Entenmanns Pound Cake

½ pound Real butter  
2 cups Powdered sugar 
3 large Eggs 
1 2/3 cups Flour 
1 tablespoon Lemon extract or vanilla 

Preheat oven to 325º. 
Spray an 8½" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add 3rd egg, rest of flour and extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes.
Remove from dish.
Slice ½" thick.
If freezing, be sure to slice before freezing loaf.
Thaw to use within 6 months

Olive Garden's Lemon Cream Cake (Copycat)



1-3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2-1/2 cups lemon pie filling
8 slices lemon


Preheat oven to 350 degrees F (175 degrees C). In a large bowl,
combine flour, baking powder, salt, and 1/2 cup sugar. Add oil,egg
yolks, water and lemon rind. Beat with an electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar until peaks form.
Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks
form. Fold 1/3 of the whites into the batter, then quickly fold in
remaining whites until no streaks remain. Turn batter into ungreased
10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 60 minutes
or until a toothpick inserted in the center comes out clean. Invert
cake and cool completely in pan. When cool, loosen edges and shake pan
to remove cake.

FILLING: Beat cream to stiff peaks. Fold in lemon filling. Chill until
stiff. ------- ASSEMBLY: Slice cake horizontally into 3 equal layers.
Fill layers with 1/3 cup of filling. Spread remaining filling on top
layer. Decorate with lemon slices.

MARGARET'S CANTINA APPLE WALNUT CAKE WITH CARAMEL SAUCE

1 1/4 C. walnut pieces
3 C. unbleached all purpose flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. freshly grated nutmeg
Juice of 1 lemon
3 medium tart apples (see Note)
2 C. sugar
1 1/2 C. canola oil
3 eggs
1 1/2 t. vanilla
Caramel Sauce (recipe below)
Whipped cream, optional

Preheat oven to 350° F.

Coat a Bundt pan with Baker's Joy spray, or lightly grease and flour pan.

Spread walnut pieces on a cookie sheet or shallow ovenproof pan. Toast walnuts in oven, stirring occasionally to brown evenly, about 10 minutes, until lightly browned. Set aside.

In a bowl, sift together flour, baking soda, salt, cinnamon and nutmeg; set aside.

In a large nonreactive bowl, combine lemon juice and 3 or 4 cups cold water. Peel apples and cut into 1/2-inch dice, then put in lemon-water solution to prevent browning. Set aside.

In a mixing bowl, cream together sugar and oil with an electric mixer. Add eggs one at a time, beating well after each addition.

Add vanilla, then add flour mixture, and mix until it is mostly incorporated. When batter begins to get stiff, remove whip or beaters and finish mixing with a rubber spatula. Drain apples well and fold into the batter along with the walnuts.

Pour batter into prepared Bundt pan and bake about 45 minutes until a toothpick or knife blade inserted near the center comes out clean. Remove cake from oven and let cool in the pan for 10 to 15 minutes before inverting onto a platter.

With a paring knife, cut deep slits all over the cake. Ladle Caramel Sauce generously over the cake so that it soaks into the slits and glazes the outside.

Serve cake warm with additional Caramel Sauce and, if desired, whipped cream.

Cake keeps well at room temperature.

Margaret Lundy most often uses an heirloom apple called Arkansas black, but any tart variety such as Stayman or Granny Smith may be substituted.

Makes 12 servings.

CARAMEL SAUCE

1/2 pound (2 sticks) unsalted butter
1 C. sugar
1 C. brown sugar
1 C. heavy whipping cream
Pinch salt
1 t. vanilla

In a heavy saucepan, melt butter, sugar, brown sugar and cream over medium heat, whisking as it comes to a boil. Boil for about 1 minute, then remove from heat. Stir in salt and vanilla.

Store covered in the refrigerator. Sauce may be reheated in a microwave oven.

This sauce is also great on vanilla ice cream.

Makes 3 1/2 cups.