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COLLECTION: Cakes Vol.5 (of 5)COLLECTION: Cakes Vol.5 (of 5)

COLLECTION: Cakes Vol.5 (of 5)COLLECTION: Cakes Vol.5 (of 5) is built on Turtle Cake, Turtle Cheesecake, Wheat Germ Carrot Cake, White Cake, and Yugoslav Carrot Cake. Serves 16. Scale it up or down for the number of people at the table.

Ingredients

• to taste
• to taste
• to taste
• to taste
• to taste
• to taste

Method (preview)

1. 1

   Instructions: ------------- Combine crumbs and butter and press onto bottom of a 9-inch springform pan.

2. 2

   Bake 10 minutes at 350 degrees.

3. 3

   Melt caramels in milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth.

4. 4

   Pour over crust.

5. 5

   Top with pecans.

6. 6

   Combine cream cheese, sugar and vanilla.

7. 7

   Mix at medium speed with electric mixer until well-blended.

8. 8

   Add eggs, one at a time, mixing well after each.

9. 9

   Blend in chocolate.

10. 10

    Pour over pecans.

11. 11

    Bake at 350 degrees for 40 minutes.

12. 12

    Loosen cake from rim of pan.

13. 13

    Chill.

14. 14

    Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.

15. 15

    Mix all until blended.

16. 16

    Pour into wax-paper lined 13x9" pan.

17. 17

    Bake 50 min at 350 degrees F. Cool.

18. 18

    Top.

19. 19

    Cream Cheese Icing ------------------- 6 oz Butter 8 oz

20. 20

    Cream Cheese 2 c Powdered sugar 1/2 t Vanilla 1 t lemon juice Cream butter and cream cheese. Beat in other stuff till fluffy.

21. 21

    Beat together: -------------- 1 1/2 C cooking oil 2 C packed brown sugar 4 eggs

22. 22

    Mix in: ------- 1 Tbl grated orange peel 1 1/2 tsp vanilla extract 3 C grated carrots In separate bowl, combine: -------------------------- 1 1/2 C wheat germ 2 C flour 3 tsp baking powder 1 1/2 tsp salt 1 1/2 tsp cinnamon 3/4 tsp nutmeg

23. 23

    Stir into carrot mixture.

24. 24

    Add: ---- 1 C raisins 3/4 C chopped pecans.

25. 25

    Turn into greased and floured 10-inch bundt pan.

26. 26

    Bake in 350 F oven 60 - 70 minutes, or until cake passes the toothpick test.

27. 27

    Cool in pan 10 minutes.

28. 28

    Remove to cake rack to finish cooling.

29. 29

    Cream together until light: --------------------------- 4 egg yolks (egg whites are used later) 1 C sugar Stir in: -------- 1 C grated carrots 1 C minced walnuts 1 1/2 C flour 1 tsp baking powder 1/4 tsp nutmeg 1/2 tsp cinnamon 1 tsp vanilla 1/8 tsp salt 1 C oil Mix together and add to mixture

30. 30

    2 1/2 Tbl hot water 1/2 tsp baking soda Beat until foamy ---------------- 4 egg whites.

31. 31

    Add to egg whites and beat until stiff and glossy: -------------------------------------------------- 1/2 C sugar

32. 32

    Fold egg whites into flour mixture.

33. 33

    Turn into greased 9x13-inch pan lined with greased waxed paper.

34. 34

    Bake at 350 F 45 minutes or until cake tests done.

35. 35

    Cool.

36. 36

    Remove from pan, remove paper and slice cake into halves, horizontally. (Hint

37. 37

    Before cutting, carefully mark the mid-point of the layer with toothpicks placed frequently around the middle of the cake.

38. 38

    Use a bread knife if you don't have an electric knife.) Cover the bottom half of the cake with cream cheese filling (recipe follows).

39. 39

    Cover filling with: ------------------- 1/2 C strawberry, apricot, or raspberry jam.

40. 40

    Top with remaining cake half and frost cake with whipped cream, sweetened to taste with powdered sugar.

41. 41

    Cream cheese filling: --------------------- 8 ounces softened cream cheese.

42. 42

    1/2 C sugar Gradually beat sugar into cream cheese until smooth and fluffy.