Blackberry Wine Cake

by Mrs Marvel

Nov 28 Nov 32

 

I realize this is entitled Blackberry Wine Cake but every time I look at the handwriting, I see “Whine” haha. However that may be due to me having a five-year-old. :-) I can’t say that I have tried blackberry wine cake, but it sounds like the kind of thing that is going to come back in style, much like red velvet and strawberry cake. This recipe calls for a glaze but I suppose you could ice it too. A real cake connoisseur could even make a blackberry icing.

That would not be me.

Look for blackberry wine at places like BevMo and Trader Joe’s, although it can be found online fairly easily. There are many brands from high falutin’ all the way to Manischewitz. I suspect a midrange quality would be sufficient, although if you like dessert wine, the sacrifice of a nice bottle for a bit over a cup for this recipe might be worth it.

The use of four eggs here is going to give you a foamy, airy batter, and maybe even a sponge like cake. Be careful of it falling when you take it out of the oven.

Blackberry Wine Cake

350 for 45 min

 

1 box Duncan Hines Deluxe Yellow

1 3 oz box blackberry jello dry

4 eggs

1/2 cup Mazola oil

1 cup blackberry wine

Mix all together & beat at medium speed for 1 min. Scrape bowl & continue beating for 1 min. Bake in greased & floured tube pan. Remove from oven & leave in pan. Immediate pour (drizzle) glaze on.

Glaze recipe on back

1 cup powdered sugar

1 tsp Mazola oil

1/c c blackberry wine (really a tiny bit more)

Let cool in pan. [I assume by this note that the ingredients are heated together]

Butter icing

by Mrs Marvel

Nov 16

I love, love, love buttercream icing. Some are better than others so I try all kinds. This one looks like a nice, simple chocolate buttercream that would be a good workhorse icing.

Butter Icing

3/4 box powder sugar (2 cups)

1/2 cup coco

1/4 cup oleo

2 tablespoon milk

salt

1 teas vanilla

Texas Sheet Cake

by Mrs Marvel

Nov 8

Nov 10

I’m interested in making this because it sounds really delicious. The cake is baked in a large rectangle pan and the icing/topping is put on while the cake is hot, so it must melt into the cake. Yummmm.

Texas Sheet Cake

1 cup oleo

1 cup water

4 tablespoons coco

2 cups flour

2 cups sugar

1/2 teas salt

1/2 cup sour cream [1/4 pint]

1 teas baking soda

2 eggs

Combine oleo, water & coco in sauce pan heat to boiling, remove from heat, add flour, sugar, salt, beat until well mixed, add sour cream, soda, eggs. Mix till blended. Pour into greased 15 x 11 x 1 1/2 pan. Bake 22 minutes 375.

Topping

1 stick oleo

6 tablespoons milk

3 tablespoons coco

Heat to boil until bubbling

1 lb confectioners sugar

1 teas vanilla

1 cup nuts

Beat, add nuts, pour over cake while hot!

 

Marbled Cheesecake

by Mrs Marvel

Nov 9

Nov 11

This cheesecake recipe sort of defeats the purpose of making cheesecake, in that it is made with low fat or light ingredients! However, if you love cheesecake but can’t eat or don’t want to eat the fat, you could lighten it up by using low fat, light or other lighter ingredients. What we give up in fat is often made up for in sugar, and a good nutritionist will tell you one doesn’t compensate fully for the other. A person is better off having a smaller piece of full fat cheesecake than eating the additional sugars which are turned to fat anyway. You could easily make this recipe by simply using the full fat versions of the ingredients but test the batter to ensure it isn’t to sweet.

Marbled Cheesecake

1 cup reduced fat chocolate wafer crumbs – about 35 cookies

2 tbls margarine melted

3 pkg 8 oz light cream cheese softened

1 1/4 cups sugar

1 tbls all purpose flour

2 eggs

2 teas vanilla

1 cup 8 ounce light sour cream

2 squares 1 ounce melted cooled [unsweetened chocolate]

Combine wafer crumbs & margarine. Press onto bottom of a greased 9 inch springform pan. Set aside. Beat cream cheese & sugar until smooth. Add flour & beat well. Beat in eggs, sour cream & vanilla. Remove 1 1/2 cups batter to a small bowl, stir in chocolate until blended. Pour half of remaining plain batter over crust. Top with half of chocolate batter, repeat layers. Cut through batter with a knife to swirl the chocolate. Bake at 325 for 55 to 60 minutes. Cool for 1 hour – cover & refrigerate. Garnish top – chocolate raspberries.

Hot Chocolate Mix (Cathy Spurlock)

by Mrs Marvel

The cold is finally here in California and this looks like a nice hot chocolate mix. You could make this up and put it in little jars topped with a cute cloth as a Christmas gift or hostess gift for a holiday party you might attend. It is also the kind of thing you could easily make for a teacher or school friend if you have young children. Kids could help too since this appears to be the dry mix only. You could make variations by using flavored non dairy creamer.

Hot Chocolate Mix (Cathy Spurlock)

1 (2 lb) box Nestle Quik

1 (11 oz) jar Coffee-mate (dry non dairy creamer)

1 (1 lb) box powdered sugar

1 (8 qt) box powdered milk

Mix all ingredients together and sift. Store in jars. Fill each cup with 3 tablespoons of mix and then finish filling with hot water.