Coconut Pecan Frosting

Submitted by: Mom


2 2/3 cups coconut
1 ½ cups chopped pecans
3/4 cup butter
4 egg yolks (lightly beaten)
1 can evaporated milk
1 ½ cup sugar
1 ½ t. vanilla

Mix milk, butter, sugar, egg yolks in sauce pan. Cook and stir over medium heat 10-12 minutes till thick and golden brown (just below a boil). Take off heat and stir in coconut and nuts. Let cool slightly and then frost cake.

Almond Raspberry Torte

Submitted by: Amber

Cake:
2 eggs, separated
1 cup whipping cream
1 cup sugar
½ tsp. almond extract
1 ½ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. salt

Topping:
1 cup whipping cream
1 tbsp. powdered sugar
1 cup red raspberry preserves
½ cup sliced almonds

Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In small bowl, beat egg whites until soft peaks form. In a second small bowl, beat 1 cup whipping cream until soft peaks form. Fold whipped cream into beaten egg whites. In same bowl used for whipping cream, combine egg yolks, sugar and almond extract; beat 3 minutes at medium speed, scraping down sides of bowl frequently. Combine flour, baking powder and salt. Add to egg yolk mixture; blend well. (Mixture3 will be dry). Fold egg white mixture thoroughly into flour mixture. Spoon thick batter intro prepared pans; spread evenly.

Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. (cake does not rise high). Cool 10 minutes; remove from pans. Cool completely.

In small bowl, beat 1 cup whipping cream and powdered sugar until stiff peaks form. To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with ¼ cup of the raspberry preserves; sprinkle with 1 tbsp. of the almonds. Spread with ¼ of the whipped cream. Repeat with 2 more layers. Top with last layer; spread with remaining preserves. Spoon remaining whipped cream around top edge of cake; sprinkle whipped cream with remaining almonds. Refrigerate until serving time. Store in refrigerator.

Note: cranberry sauce (the type with the berries in it), or any other fruit preserves can be substituted for the raspberry preserves.

Mychael-Ann's Yummy Chocolate Cake

Submitted by: Kristl

1 devil's food cake mix
1 box chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp. almond flavor
2 cups chocolate chips

Stir cake and pudding mixes together. Make a well and add sour cream, butter, eggs and almon. Beat until blended, scrape sides of bowl and beat at medium speed for 4 minutes. Add chocolate chips, mix. Pour into greased bundt pan, bake at 350 degrees for about 55 minutes. Let sit for 10 minutes and turn onto cooling rack.
Recipe makes a little more than bundt pan can handle, I usually make 6-8 cupcakes with excess batter. This cake is even better the second day.