Applesauce Sourdough Cake

 On this recipe, I put the original on and then my notes to how I changed the recipe for me. I have made this cake a few times and love the lightness of it. It is a good fall recipe, and the spices make it wonderful!  Comes from Sourdough Cookery book, by HP Books. It is out of print, so if you see it and into sourdough, buy it! Try it with slices of fresh peaches or apples. This comes from page 138 of book 'Sourdough Cookery' by Rita Davenport.

APPLESAUCE CAKE (sourdough)

½ cup shortening* (see note)
1 ½ cups sugar
2 eggs
1 cup sourdough starter
½ teaspoon imitation rum extract*
½ teaspoon imitation butter flavoring*
1 ½ cups applesauce
1 ¾ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon cloves, ground
½ teaspoon allspice
1 cup raisins*
1 cup chopped nuts*
Powdered sugar for decoration
Generously grease and flour a 10-inch Bundt pan or tube pan; set aside. Preheat oven to 350˚. In a large bowl, cream shortening and sugar. Beat in eggs until blended. Add sourdough starter, rum extract, butter flavoring and applesauce. Beat with electric mixer on high speed 2 minutes; set aside. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir into sourdough mixture. Fold in raisins and nuts. Pour batter into prepared pan. Bake 1 ¼ hours or until surface springs back when touched with your fingers. Turn out of pan. Cool on rack. Sprinkle with powdered sugar. Makes 10 to 12 servings.

*Notes: I didn’t use the flavorings (the butter or rum extracts) instead I used ¼ cup shortening and ¼ cup real butter.
I used 1 ¼ cup unbleached white flour and ½ cup wheat flour. Also I didn’t have on hand raisins or nuts and it turned out just fine. If you do add the raisins and nuts, let me know what you think. I think that this recipe would taste great with them! I do like mixing flours and added the wheat just to give foods a different texture.

Sent it to Week # 16, http://sweet-as-sugar-cookies.blogspot.com/2011/05/sweets-for-saturday-16.html

 

A Recipe Too Good Not to Try! or Bit O'Chocolate Chiffon Cake

I just had to find the time to try this scrumptious looking recipe! So today was the day and I decided to make it for my quilt group. What a surprise for them, they loved it! Originally I saw a clip of this cake on this blog page and they were kind enough to put the recipe on for me. The original recipe comes from Betty Crocker.
Here is the blog address that I fist saw this recipe:
http://rocknrecipes-rocknquilts.blogspot.com/2011/03/betty-crocker-suggests-bit-ochocolate.html
Once it cooled enough to turn onto a plate, I cut a slice for me and my grandson. I asked Soren for a word I could use besides delicious. So he said, "Exquisite!" What a good word, the cake was exquisite! Light, fluffy and downright great!

I am also putting the recipe here, but please read MaryAnn and her mother's blog. Lots of good recipes on it. And I love the picture of their recipe box, as I had one just like it at one time. I actually followed the cake recipe and came up with the frosting.



Bit O'Chocolate Chiffon Cake by Betty Crocker

Step 1
Measure and Sift together into mixing bowl:
2 cups sifted GOLD MEDAL "Kitchen-tested" Enriched Flour (spoon lightly into cup, don't pack)
1 3/4 cups sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
7 unbeaten egg yolks (medium-sized)
3/4 cup cold water
2 tsp. vanilla
Beat with spoon until smooth.
Step 2...in a large mixing bowl
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Whip until whites form very stiff peaks.  They should be much stiffer than for angel food or meringue.  DO NOT UNDERBEAT.
Step 3...Pour egg yolk mixture gradually over whipped egg whites - gently folding with rubber scraper just until blended.  DO NOT STIR.  Sprinkle over top of batter gently folding in with a few strokes:
3 sqaures unsweetened or sweet chocolate (3 oz.), coarsely grated
Pour into ungreased  10" tubed pan immediately.

Folding

 

More gently folding.

BAKE
10-in. tube, 4-in. deep 325 F for 55 min., then 350 F for 10 to 15 min.

Before putting in the oven.

9x13x2-in. oblong 350 F45 to 50 minutes
...or until top springs back when lightly touched.

It's done!

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong or loaf pans on 2 other pans.  Let hang, free of table, until cold.  Loosen from sides and tube with spatula.  Turn pan over and hit edge sharply on table to loosen.

Doesn't this look divine?

 The frosting: 1/2 cup mini chocolate chips melted. Add to this 1 big tablespoon marshmallow creme and about 1 1/2-2 teaspoons of milk. Stir until smooth and put on top of cake.

And here's a piece for you! 

 Thanks RocknRecipes for putting this recipe on your blog!

I am submitting this to the : http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-12.html