cups sugar
12 ounces canned or frozen shredded coconut
Preheat oven to 350 degrees. Make cake by following directions on package, substituting milk for water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from pans. Stir together sour cream, sugar, and coconut. Spread between slightly warm cake layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut. On the third day, prepare icing for cake.
ICING
2 unbeaten egg whites
1½ cups sugar
2 teaspoons light corn syrup, or ¼ teaspoon cream of tartar
⅓ cup cold water
Dash of salt
1 teaspoon vanilla
Additional coconut to top icing (about ½ cup)
Place all ingredients except vanilla and additional coconut in top of double boiler, but do not place over heat; beat 1 minute with electric hand mixer. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water; add vanilla and beat until it reaches spreading consistency (about 2 minutes). Frost top and sides of cake; sprinkle with additional coconut. Cover and store at room temperature.
Chocolate Strawberry Shortcake
SERVES 15 TO 20
2 cups cake flour
1½ cups sugar
⅔ cup cocoa
½ cup Crisco shortening
1½ cups buttermilk
1½ teaspoons baking soda
1 teaspoon salt
teaspoon vanilla
whole eggs or 3 egg whites
1 quart fresh strawberries, rinsed
and sliced 1 cup whipped cream or
Cool Whip
Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipping cream. Beat with mixer on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into greased and floured 13 × 9-inch pan. Bake for 30 to 35 minutes. Cool cake completely. Cut into squares. Place 2 or 3 squares in dessert cups and layer with small amount of strawberries and whipped cream. Garnish with strawberries.
A heavenly treat!
Low-Fat Peach Cake
SERVES 12 TO 16
¼ teaspoon sugar
1 teaspoon ground cinnamon
CAKE
2 cups all-purpose flour
1½ cups sugar
½ cup Crisco shortening
½ cup milk
One 15-ounce can cling peaches, drained (reserve ½ cup juice)
3 egg whites
3½ teaspoons baking powder
½ teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon salt
Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.
ICING
One 6-ounce container nonfat peach yogurt
One 8-ounce container Lite Cool Whip
Mix together. Frost cake.
Savannah Chocolate Cake with Hot Fudge Sauce
SERVES APPROXIMATELY 20
2 cups brown sugar
½ cup Crisco shortening
1 cup buttermilk
teaspoon vanilla
ounces unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees. Cream together brown sugar and shortening; add buttermilk and vanilla. Add melted chocolate, then add eggs one at a time; beat for 2 minutes. Sift together flour, baking soda, and salt and add to creamed mixture. Beat an additional 2 minutes. Pour into a 13 × 9 × 2-inch greased, floured pan. Bake for 40 to 45 minutes.
HOT FUDGE SAUCE
One 4-ounce bar German chocolate
½ ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1⅔ cups evaporated milk
1¼ teaspoons vanilla
Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir
12 ounces canned or frozen shredded coconut
Preheat oven to 350 degrees. Make cake by following directions on package, substituting milk for water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from pans. Stir together sour cream, sugar, and coconut. Spread between slightly warm cake layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut. On the third day, prepare icing for cake.
ICING
2 unbeaten egg whites
1½ cups sugar
2 teaspoons light corn syrup, or ¼ teaspoon cream of tartar
⅓ cup cold water
Dash of salt
1 teaspoon vanilla
Additional coconut to top icing (about ½ cup)
Place all ingredients except vanilla and additional coconut in top of double boiler, but do not place over heat; beat 1 minute with electric hand mixer. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water; add vanilla and beat until it reaches spreading consistency (about 2 minutes). Frost top and sides of cake; sprinkle with additional coconut. Cover and store at room temperature.
Chocolate Strawberry Shortcake
SERVES 15 TO 20
2 cups cake flour
1½ cups sugar
⅔ cup cocoa
½ cup Crisco shortening
1½ cups buttermilk
1½ teaspoons baking soda
1 teaspoon salt
teaspoon vanilla
whole eggs or 3 egg whites
1 quart fresh strawberries, rinsed
and sliced 1 cup whipped cream or
Cool Whip
Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipping cream. Beat with mixer on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into greased and floured 13 × 9-inch pan. Bake for 30 to 35 minutes. Cool cake completely. Cut into squares. Place 2 or 3 squares in dessert cups and layer with small amount of strawberries and whipped cream. Garnish with strawberries.
A heavenly treat!
Low-Fat Peach Cake
SERVES 12 TO 16
¼ teaspoon sugar
1 teaspoon ground cinnamon
CAKE
2 cups all-purpose flour
1½ cups sugar
½ cup Crisco shortening
½ cup milk
One 15-ounce can cling peaches, drained (reserve ½ cup juice)
3 egg whites
3½ teaspoons baking powder
½ teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon salt
Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.
ICING
One 6-ounce container nonfat peach yogurt
One 8-ounce container Lite Cool Whip
Mix together. Frost cake.
Savannah Chocolate Cake with Hot Fudge Sauce
SERVES APPROXIMATELY 20
2 cups brown sugar
½ cup Crisco shortening
1 cup buttermilk
teaspoon vanilla
ounces unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees. Cream together brown sugar and shortening; add buttermilk and vanilla. Add melted chocolate, then add eggs one at a time; beat for 2 minutes. Sift together flour, baking soda, and salt and add to creamed mixture. Beat an additional 2 minutes. Pour into a 13 × 9 × 2-inch greased, floured pan. Bake for 40 to 45 minutes.
HOT FUDGE SAUCE
One 4-ounce bar German chocolate
½ ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1⅔ cups evaporated milk
1¼ teaspoons vanilla
Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir
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