Chiffon Valentine Cake
Yield: 12 servings.
1/2 cup baking cocoa
1/2 cup hot water
1-1/4 cups sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
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Japanese Fruit Cake
This recipe, adapted from Dolphin Dishes: The Submarine Cook Book, published in 1952 by the New London Navy Relief Society of New London, Connecticut, has a somewhat puzzling title. Perhaps this cake was considered Japanese because it contained coconut, an exotic ingredient at the time.
Yield: one 9-inch cake
Cake:
3 cups cake flour (not self-rising)
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Hot Fudge Sundae Cake
A warm, delicious way to enjoy a hot fudge sundae! Go ahead and add ice cream for a homemade parlor treat.
Yield: 9 servings
1 cup Gold Medal all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
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Chocolate Espresso Torte
This extremely deep, rich, and dark cake tastes great with whipped cream.
Yield: 10 Servings
5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
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