Triple Chocolate Kahlua Cake ...p94

Oh.my.delicious.  While looking for a cake not too sweet - perhaps minus frosting - for my husband's birthday, I came across this Kahlua sweetened winner made beautiful - minus the frosting - by its bundt pan form.  All I can say is, "WOW!" and the critic adds, "YUM!"

Other proclamations:

"Probably one of the best chocolate cakes ever!"

"Another piece, please!"

"How about a third?"

It needed no adorning, good thing considering I forgot to take a picture; but I did drizzle on top of the slices a chocolate wine sauce that I picked up at Francis Ford Coppola Winery in Santa Rosa, California.  Superb!  The little $10 bottle is well worth it - a little goes a long way and is exquisite served atop ice cream.

If you love chocolate, you'll love this cake!  Sorry no pictures!

Hardy Appetit!

Italian Coconut Cake ...p93

If you're looking for a special cake to serve for a special someone's birthday, make Italian Coconut the one.  Unless, of course, he/she doesn't like coconut - something I can't imagine!   Be sure to invite a lot of people too as this rich cake can serve a crowd.

I tried something a little different this time - I sweetened my own shredded, unsweetened coconut by simmering it in sugar water for 15 minutes, then thoroughly draining (and saving) the coconut water.  The added benefit being a little coconut sweetener for my daily cappuccino addiction!  I also topped the cake with some of the shredded coconut, though next time I think I might toast the coconut first for the visual effect.

My mom the critic loves this cake and is certain that, if you're a coconut lover, you will too!

Hardy Appetit!

Yellow Cake with Nana's Caramel Frosting ...p92

Nana's hard caramel frosting stirs up memories of gulping down leftover chili served over macaroni noodles to get to the "main course" - dessert.  On the farm, you had to eat quick and declare dessert war to reserve your own slice of palate heaven.

I'd like to hear from Bob on this one because I remember he particularly loved this cake.  Here, too,  I think I would have liked it better if someone else (like Nana?) had cooked it.  From the instructions, I wasn't sure how long to beat the frosting - how thick is thick, whether to beat it while heating; whether to use dark brown sugar, or light.  I remember her frosting would crack when you tried to slice it; mine didn't, so I was disappointed thinking maybe the molasses in dark brown sugar kept the frosting too moist, or maybe the humidity in this part of the country kept it soft.  Not sure - if anyone else has made this particular Caramel frosting and it turned out crisp, let me know.

That being said, what's not to like about the combo of brown sugar and cake?

Hardy Appetit!

Lemon Pudding Cake ...p94

So when trips to Galveston, the Kemah Boardwalk, and NASA didn't send her over the moon, we tried to lure her to stay by creating the most amazing bar-b-q steak, bleu cheese, healthy potato skins (incidentally the first recipe from the cookbook to be made twice due to its yum!) dinner, topped off with Lemon Pudding Cake.

Unfortunately, surprisingly delicious as it was, even the subtle zing of lemon couldn't persuade her to remain in the great state of Texas.  Now we have all lost our zing.....

Lemon Pudding Cake seemed the perfect light dessert to finish off such a heavy meal, but I must admit I was surprised when I made it.  The egg whites beaten stiff and folded into the flour mixture made me anticipate a uniform texture throughout, but the title is apropos: the mixture separates into a light cake on top and a lemony pudding on the bottom. 

As an added subtle sweetener, we heated up Jenn's Spruce Tip Jelly with added wild blackberries to spoon on top.  For you chemists, why did the blackberries turn red when heated? 

My family thinks my cooking up Gene-E Recipes is going to my head as they are starting to hear the eerie mmmmm's of Rachel Ray escaping from my mouth.  In sincere flattery to you Rachel Ray (and the recipe contributer!), we agree that "my hubby is gonna love it," and yours might too!

Hardy Appetit!