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  • 7/31 Razzberry Cake Day

    From Dave Drum@1:18/200 to All on Friday, July 29, 2022 06:46:20
    July 31 - National Raspberry Cake Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Better Than Sex Chocolate Rasberry Cake
    Categories: Cakes, Chocolate, Nuts, Desserts, Dairy
    Yield: 9 Servings

    12 oz Semisweet or milk chocolate
    - chips
    3/4 c Walnuts or pecans; chopped
    - fine
    15 1/4 oz Dark Chocolate Fudge cake
    - mix
    4 lg Eggs
    1/4 c Water
    1/2 c Oil
    1 ts Vanilla
    8 oz Instant chocolate pudding
    - mix
    1 c Sour cream
    1 lb Frozen rasberrys/or fresh

    MMMMM---------------------------GLAZE--------------------------------
    1/2 lb Butter
    3 tb Milk
    2 tb Cocoa
    1 ts Vanilla
    8 oz Confectioner's sugar; more
    - or less

    TO MAKE CAKE: Coat nuts and chips with 1 tablespoon of
    cake mix; set aside. Combine cake mix, eggs, oil, water,
    vanilla, pudding mix and sour cream. Blend 3 minutes in
    large bowl at medium speed of mixer. Fold in coated chips,
    nuts and raspberries.

    Turn into WELL GREASED TUBE PAN and bake at 350+|F/175+|C
    for 1 hour, or until knife in center comes out clean. Cool
    for 30 minutes and turn out on rack.

    TO MAKE GLAZE: Boil butter, milk and cocoa for 3 minutes,
    stiring continuously. Reduce heat to low and add vanilla.
    Stir in confections sugar; little at a time, mixing well.

    If mixture becomes too thick, increase heat but watch
    carefully not to burn. Make sure glaze is warm enough so
    it drizzles over top and sides of cake.

    Top can be decorated with pecan halves, walnuts or
    candied cherries.

    Recipe from: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Friday, July 29, 2022 06:46:22
    July 31 - National Raspberry Cake Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Red & Black Raspberry Pudding Cake
    Categories: Cakes, Desserts, Fruits
    Yield: 9 servings

    1/2 c Sugar
    10 oz Frozen red raspberries in
    - syrup
    2 c Fresh black raspberries
    1/2 c Sugar
    1 1/2 ts Vanilla
    1 3/4 ts Baking powder
    1/2 c Milk
    1 1/2 ts Cornstarch
    2 tb Lemon juice
    1/2 c Unsalted butter; softened
    1 lg Egg; beaten lightly
    1 c Flour
    1/4 ts Salt

    Thaw and drain the frozen red raspberries well,
    reserving 1/3 cup of syrup. Pick over the fresh berries.
    In a heavy saucepan, combine the sugar and cornstarch,
    add the reserved syrup and lemon juice, and combine the
    mixture well. Add the thawed fruit and the fresh black
    raspberries, bring the liquid to a boil over moderate
    heat, stirring constantly, and simmer the mixture for 5
    minutes.

    In a large bowl, cream the butter. Add the sugar, a
    little at a time, beating and beat the mixture until it
    is light and fluffy. Add the egg and vanilla, and beat
    the mixture until it is smooth. Into a bowl, sift
    together the flour, baking powder, and salt.

    Add flour mixture to the butter mixture in small
    batches, alternating with additions of milk. Beat well
    after each addition and blend the batter until it is
    smooth.

    Spread the batter evenly in a lightly buttered 9" square baking
    pan. Spoon the berry mixture over it. Bake in the middle of a
    350+|F/175+|C oven for 20 minutes.

    Reduce heat to 325+|F/165+|C and bake for 20-25 minutes
    more or until tester comes out clean. Let it cool on a
    rack for 10 minutes. Serve with cream or whipped cream.

    A 1983 Gourmet Mag. favorite by Nancy Bagget

    RECIPE FROM: https://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Friday, July 29, 2022 06:46:24
    July 31 - National Raspberry Cake Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Raspberry Truffle Cake
    Categories: Cakes, Desserts, Fruits, Dairy, Chocolate
    Yield: 12 servings

    16 oz Semi-sweet chocolate; cut up
    1/2 c Butter
    1 tb Suagr
    1 1/2 ts A-P flour
    1 ts Raspberry liqueur; opt
    4 lg Eggs; separated
    12 oz Seedless raspberry jam
    Whipped cream

    In a large heavy saucepan combine chocolate and butter.
    Cook and stir over low heat till chocolkate melts.
    remove from heat, Stir in sugar, flour, and liqueur.
    Using a spoon, beat egg yolks, one at a time, till
    combined. Set aside.

    In a mixing bowl beat egg whites with an electric mixer
    on high speed till stiff peaks form. Fold into chocolate
    mixture. Pour into a greased 8-inch springform pan. Bake
    in a 350+|F/175+|C oven for 25 to 30 minutes or till edges
    puff. Cool on a rack for 30 minutes. Remove sides of
    pan; cool completely. Chill, covered, for 4 to 24 hours.
    Heat jam just till milted. To serve, drizzle jam on each
    dessert plate; top with cake slice, whipped crea, and
    fresh raspberries, if desired.

    Better Homes And Gardens, March 1993

    RECIPE FROM: https://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Friday, July 29, 2022 06:46:26
    July 31 - National Raspberry Cake Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Raspberry Nut Cake / 1953 Winner
    Categories: Cakes, Desserts, Fruits, Nuts
    Yield: 12 servings

    2 c A-P flour
    1 1/2 ts Baking powder
    1/2 ts Baking soda
    1 ts Salt
    1 ts Cinnamon
    1/2 c Shortening
    1 1/4 c Sugar
    3 lg Eggs
    3/4 c Buttermilk or soured milk
    1 ts Vanilla extract
    1/2 c Nuts; chopped
    1 c Fresh raspberries
    Pink raspberry frosting *

    A winner in the seniors division of the 1953 Pillsbury
    bakeoff.

    Sift first 5 ingredients together. Cream shortening with
    sugar until creamy and fluffy. Add beaten eggs and mix
    well. Add dry ingredients alternately with milk and mix
    until smooth. Stir in nuts and raspberries. Pour into 2
    well greased 8" layer pans.

    Bake @ 350+|F/175+|C 30-40 minutes; cool and frost.

    * Pink Raspberry Frosting: Cream 1/3 cup butter or
    margarine, 1/2 tsp salt, Blend in 3 cups confectioners
    sugar alternately with 2 Tablespoons pureed raspberries
    and 2-3 tablespoons hot cream. Add 1 teaspoon vanilla;
    mix and frost cake.

    Pat Dwigans

    RECIPE FROM: https://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Friday, July 29, 2022 06:46:28
    July 31 - National Raspberry Cake Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Raspberry Cheesecake
    Categories: Chocolate, Fruits, Cheese, Dairy, Desserts
    Yield: 10 servings

    1 1/2 c Oreo Cookie Crumbs; from 18
    - finely crushed cookies
    2 tb Butter; Melted
    32 oz Cream Cheese; Softened
    1 1/4 c Sugar
    3 lg Eggs
    1 c Sour Cream
    1 ts Vanilla
    6 oz Semi-sweet chocolate chips;
    - melted & cooled slightly
    1/3 c Strained raspberry preserves
    6 oz Semi-sweet Chocolate Chips
    1/4 c Whipping Cream

    Combine crumbs and butter; press onto bottom of 9"
    springform pan.

    Combine 24 oz of cream cheese and sugar, mixing at
    medium speed on electric mixer until well blended. Add
    eggs, one at a time, beating well after each addition.
    Blend in sour cream and vanilla; pour over crust.

    Combine remaining 8 oz cream cheese & melted chocolate,
    mixing at medium speed on eletric mixer until well
    blended. Add Red Raspberry preserves; mix well.

    Drop rounded measuring tablespoonsfuls of chocolate
    cream cheese batter over plain cream cheese batter, do
    not swirl.

    Bake @ 325+|F/165+|C for 1 hour and 25 minutes.

    Loosen cake from rim of pan; cool before removing rim of
    pan. Melt chocolate pieces and whipping cream over low
    heat stirring until smooth. Spread over cheescake.
    Chill.

    Garnish with additonal whipping cream, whipped,
    raspberries and fresh mint leaves, if desired.

    RECIPE FROM: https://www.recipesource.com

    Uncle Dirty Dave's Archives

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