BUTTERSCOTCH CAKE

Ingredients:
• 2 cups Cake Flour (Sifted) • 1/2 cup Butter or Margarine (Softened) • 1-1/2 cup Brown Sugar • 1 cup Milk • 3 tsp Baking Powder • 1 tsp Vanilla Extract • 1/2 tsp Salt • 2 Eggs

For Butter Frosting

• 1/4 cup Butter or Margarine • 2 tbsp Cream • 1/2 tsp Vanilla Extract • 2 cups Powdered Sugar • 1 tbsp Hot Water
How to make Butterscotch Cake:
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Take a bowl and put cake flour, baking powder and salt into it. Mix them well.
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Add brown sugar, butter or margarine, milk (2/3 cup) and vanilla extract to the mixture.
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Beat the mixture for about 2 minutes at an average speed.
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Now add eggs yolk and rest of the milk to the mixture. Again beat it for about 2 minutes.
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Pour the mixture into 8-inch greased cake pan.
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Preheat the oven at 350 F for 5 minutes.
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Bake the mixture at the same temperature for about 25-30 minutes.
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To prepare butter frosting, put the butter over low heat in a pan.
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As the butter starts turning brown, add the other ingredients of frosting to it. Keep stirring the mixture till it gets smooth. Cool down the mixture.
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After due time, take out the cake from the oven. Let it cool and now frost the cake with butter frosting.
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Butterscotch Cake is ready to serve (for Christmas Eve).

You can make the Cake as shown in Butterscotch Cake Photo above.

CHOCOLATE FROSTED RUM CAKE

Cake:
2 cups sifted cake flour2 teaspoons baking powder1/4 teaspoon each baking soda and salt1/2 cup butter1 cup sugar2 eggs, separated1 teaspoon freshly grated orange rind1/2 cup orange juice1/3 cup Bacardi's or other white rum1/4 teaspoon almond extract1/4 teaspoon vanilla extractwhipped cream filling (recipe below)chocolate frosting (recipe below)1½ cups chopped pecans
Preheat oven to 350°F.
Butter and lightly flour two 9 inch round layer cake pans. Sift together flour, baking powder, baking soda and salt. Cream butter; on low speed, gradually add 3/4 cup of the sugar. Add egg yolks and orange rind; beat thoroughly on medium speed.
Combine orange juice, rum, vanilla and almond extracts. Add half of the flour mixture to the egg yolks mixture; add half of the orange juice/extracts combination, then add more of the flour mixture. Continue adding the two mixtures alternately in this fashion until all of the flour and orange juice mixtures are used up.
In a separate bowl, beat egg whites until stiff, but not dry, using the whisk attachment of the mixer. Add the remaining sugar gradually, beating thoroughly. Fold the whipped egg whites gently into the batter batter (previous mixture). Pour into the two prepared pans.
Bake for 20-25 minutes (or until cake tests done) in a preheated 350°F oven. Remove from oven and cool in pan on a wire rack for 5 minutes, then run a butter knife along the edges to free the cake.
Using an electric knife, split cake horizontally. fill the layers with whipped cream filling and frost with the chocolate icing. Sprinkle top of cake with chopped pecans; press nuts into the sides of cake. Chill overnight before slicing into serving sized wedges.
Whipped Cream filling:
2 teaspoons Knox unflavored gelatin (1 envelope)2 tablespoons cold water2 cups heavy cream (1 pint)1/2 cup confectioners' sugar1/3 cup white rum
Sprinkle gelatin over cold water in a small saucepan; heat slowly until gelatin has dissolved. Remove from heat and allow to cool for 5 minutes. Combine cream, sugar and rum' beat until stiff. Gradually add gelatin and beat just until it holds shape. Refrigerate until ready to use.
Frosting:
6 tablespoons butter1 cup confectioners' sugar2 eggs4 squares (4 oz.) unsweetened chocolate, melted2 tablespoons hot water
Cream butter in a mixing bowl with sugar until soft; add sugar gradually, beating thoroughly. Add eggs, one at a time, beating after each addition. Blend in melted chocolate and hot water. Refrigerate until ready to use.
Submitted by: CM

Can decorate your cake as above Choclate cake Photo.

WHITE CHOCOLATE & MANGO CAKE

Cake:
2 cups all-purpose flour1 teaspoon salt1-1/2 teaspoons baking powder1/2 teaspoon ginger1 cup white chocolate bits2 tablespoons unsalted butter3 eggs1/2 cup heavy cream1/2 cup unsweetened coconut milk1/4 cup sugar2-3 mangoes
Frosting:
1 8-oz block cream cheese, softened1/2 cup unsweetened coconut milk1/4 cup confectioner's sugar1/ cup shredded coconut, sweetened1 teaspoon vanilla
Cake:
Combine flour, salt, baking powder and ginger in a mixing bowl. Set aside. In a double broiler, over a low flame, melt white chocolate bits with butter. Add eggs, cream, coconut milk, and sugar. Stir occasionally over low flame until mixture is smooth and creamy. Add to dry ingredients, and stir until well-combined. Add mangoes, and gently fold until just mixed. Bake in a greased or lined 9"-13" loaf pan in a preheated oven at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.
Frosting:
Beat cream cheese and coconut milk together, by hand or with an electric mixer, until they come together. Add confectioners sugar, shredded coconut, and vanilla, and continue to beat until soft peaks form.
Let cake cool and dry at least 1 hour. Frost the top and sides of cake with creamy coconut frosting. Garnish with extra coconut and/or fresh mango slices, if desired.
Serve with a sweet tropical drink, such as pina colada.
Submitted by: Dan Mishkin

Decoration can be as shown in White choclate cake photo above.