Ingredients : CAKE: 1 pkg. (4 oz) Baker’s German Sweet Chocolate ½ cup water 2 cups flour 1 teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) butter, softened 2 cups sugar 4 eggs, separated 1 teaspoon vanilla 1 cup buttermilk COCONUT-PECAN FROSTING: 4 egg yolks 1 can (12 ounces) evaporated milk 1-1/2 teaspoons
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Ingredients  Cheesecake 4-8oz packages of Cream cheese (room temperature) 1 1/4 cup of sugar 4 large eggs (room temperature) 3/4 cup of heavy whipping cream 1 TBSP of pure vanilla Graham crust 1 box of graham cracker crumbs-use half the box or 1 1/2 cups of crushed graham crackers 1/3 stick of melted butter Cobbler
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Lemon Cream Cheese Pound Cake is a dense, tight-crumbed, yet light pound cake. The recipe doesn’t call for any baking powder or soda. In this case, the leavening comes from air incorporated by beating and adding beaten egg whites. Ingredients: 2 cups cake flour ( 8 ounces) 1/2 scant teaspoon salt 8 ounces unsalted butter
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One of the best chocolate cakes that I’ve ever tasted is this deep chocolate sour cream pound cake. It’s crazy how no one could get enough of it! Check it out. You’ll Need For the cake: 1 ½ cups of all purpose flour. ½ cup of cake flour. 1 cup of Dutch processed cocoa powder.
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