Gingersnap Cherry Cheesecake

Serves12

Hands-On Time20 min

Total Time5 hrs

INGREDIENTS

1. 3cups ground gingersnap cookies

2. 1/2cup (1 stick) unsalted butter, melted

3. 38-ounce bars cream cheese, at room temperature

4. 1 1/4cups sugar

5. 2large eggs

6. 2cups sour cream

7. 2teaspoons pure vanilla extract

8. 1/2cup cherry preserve

DIRECTIONS

1. Heat oven to 350 F. In a medium bowl, combine the ground gingersnaps and butter.
Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the
side of a 9-inch springform pan.

2. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat
in the eggs, one at a time. Beat in cup of the sour cream and 1 teaspoon of the vanilla.

3. Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

4. Meanwhile, in a small bowl, combine the remaining 1 cups of sour cream, cup of
sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5
minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the
edge of the cheesecake before unmolding.

5. Spread the preserves over the cheesecake before serving.

By Sara Quessenberry

NUTRITIONAL INFORMATION

Per Serving

Calories675 calories

Fat39 g

Sat Fat23 g

Cholesterol142 mg

Sodium489 mg

Protein8 g
 Carbohydrate70 g

Sugar49 g

Fiber2 g

Iron3 mg

Calcium67 mg

Pecan Cake With Rum Frosting

Serves8
 Hands-On Time15 min

Total Time50 min

October 2008

INGREDIENTS

1. 3/4cup (1 1/2 sticks) unsalted butter,

at room temperature, plus more for the pan

2. 11/4 cups pecans

3. 11/2 cups all-purpose flour

4. 1teaspoon baking powder

5. 1/2teaspoon kosher salt

6. 1/2cup light brown sugar

7. 1/2cup granulated sugar

8. 3large eggs

9. 3/4cup buttermilk

10. 11/2 teaspoons pure vanilla extract

11. 2cups confectioners' sugar

12. 2tablespoons heavy cream

13. 1teaspoon dark rum

14. 1/2teaspoon baking soda

DIRECTIONS

1. Heat oven to 350 F.

2. Butter an 8-inch square baking pan.

3. In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking
soda, and salt and pulse to combine; set aside.

4. Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until
light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time.

5. Gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1
teaspoon of the vanilla. Transfer the batter to the prepared pan.
6. Bake until golden brown and a toothpick inserted into the center comes out clean, 30 to 35
minutes. Cool for 10 minutes, then transfer to a rack to cool completely.

7. Using an electric mixer, beat the remaining butter with the confectioners' sugar and cream
until fluffy. Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining
pecans and sprinkle on top.

NUTRITIONAL INFORMATION

Per Serving

Calories630 calories

Calories48% calories from fat

Fat34 g

Cholesterol134 mg

Sodium324 mg

Protein8 g

Carbohydrate76 g

Sugar56 g

Fiber2 g

Mexican Chocolate Cake

 Serves6

Hands-On Time20 min

Total Time2 hrs

March 2002

INGREDIENTS

1. Cake:

2. 1 1/2cups all-purpose flour

3. 1cup sugar

4. 1/2cup unsweetened cocoa

5. 2teaspoons cinnamon

6. 1teaspoon baking soda

7. 1/4teaspoon cayenne pepper or ground Mexican chili powder

8. 1/4teaspoon salt

9. 1cup cold water

10. 1/4cup canola oil

11. 1tablespoon balsamic vinegar

12. 1tablespoon vanilla extract

13. Chocolate glaze:

14. 1cup confectioners' sugar

15. 1/2cup cocoa

16. 6tablespoons water

17. 10small fresh strawberries

DIRECTIONS

1. Heat oven to 350 F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

2. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the
pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out
clean.

3. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.
4. When the cake has cooled, whisk together the first three glaze ingredients. Dip each
strawberry into the glaze and set aside. Pour the remaining glaze over the cake and
arrange the strawberries on top. Set aside to dry, about 30 minutes.

NUTRITIONAL INFORMATION

Per Serving

Calories450 calories

Fat12 g

Sat Fat2 g

Cholesterol0 mg

Sodium312 mg

Protein6 mg

Carbohydrate87 g

Fiber6 g

Iron4 mg

Calcium36 mg

Easy Ice Cream Cake



Serves6 to 8

Hands-On Time10 min

Total Time1 hr 10 min

June 2008

INGREDIENTS

1. 1cup heavy cream

2. 2tablespoons confectioners' sugar

3. 6ice cream sandwiches (3.5 ounces each)

4. 1/2cup chocolate chips, chopped

DIRECTIONS

1. Line an 8-by-4-inch loaf pan with a piece of wax paper or parchment, allowing the
paper to hang over both long sides.

2. In a large bowl, beat the cream and sugar until stiff peaks form.

3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit
as necessary. Spread with half the whipped cream. Repeat with the remaining
sandwiches and whipped cream.
4. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap
and freeze until firm, at least 1 hour and up to 1 week.

5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a
platter. Discard the paper and serve.

By Jenni Hakensen

NUTRITIONAL INFORMATION

Per Serving

Calories440 calories

Calories53 calories from fat

Fat26 g

Sat Fat15 g

Cholesterol64 mg

Sodium155 mg

Protein6 g

Carbohydrate47 g

Sugar31 g

Fiber2 g

Apple-Maple Cake


Serves8

Hands-On Time20 min

Total Time50 min

September 2002

INGREDIENTS

1. 2cups all-purpose flour, sifted

2. 2teaspoons baking powder

3. 1teaspoon ground ginger

4. 1/8teaspoon salt

5. 1Granny Smith apple

6. 4tablespoons unsalted butter, softened

7. 1 1/4cups maple syrup

8. 3eggs

9. 1/2cup milk

10. 1/2cup chopped walnuts

11. 13-ounce bag Seneca Granny Smith Apple Chips

 DIRECTIONS

1. Heat oven to 350 F. In a bowl, combine the flour, baking powder, ginger, and salt. Set
aside. Peel, core, and grate the apple. Set aside.

2. In a medium bowl, cream the butter with a mixer until smooth. Add the maple syrup in a
slow stream and continue beating about 2 minutes. Add the eggs, 1 at a time, and
increase speed to medium-high. Beat until the batter is smooth and fluffy, about 5
minutes.

3. Reduce speed to low and gradually beat in the flour mixture, then the milk, until smooth.
Stir in the grated apple and walnuts, then pour into a greased 10-inch cake pan.

4. Bake until lightly golden and a skewer inserted comes out clean, 40 to 45 minutes. Cool
10 minutes before removing from the pan. Garnish the cake with the apple chips.

By Jane Kirby and Kay Chun

NUTRITIONAL INFORMATION

Per Serving

Calories441 calories

Fat16 g

Sat Fat5 g

Cholesterol96 mg

Sodium197 mg

Protein7 mg

Carbohydrate69 g

Fiber2 g

Iron3 mg

Calcium143 mg

All-Occasion Marble Cake



Photo by Wendell Webber

Rating

Serves16

Hands-On Time35 min

Total Time1 hr 10 min

September 2001

INGREDIENTS

1. Cake:

2. 1/3cup unsweetened cocoa

3. 1 1/4cups granulated sugar

4. 1/2cup unsalted butter, softened

5. 3eggs

6. 1cup milk

7. 2teaspoons vanilla
8. 3cups all-purpose flour

9. 2teaspoons baking powder

10. 1teaspoon baking soda

11. 1/2teaspoon salt

12. Frosting:

13. 1 1/2cups semisweet chocolate chips

14. 3tablespoons unsalted butter, softened

15. 2cups confectioners' sugar

16. 1/4cup milk

DIRECTIONS

1. For the cake: Heat oven to 350 F. Lightly coat a 9-by-13-inch baking pan with
vegetable cooking spray; set aside.

2. In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a
large bowl, with an electric mixer on medium-high, beat the butter with the remaining
sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat
until smooth.

3. Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until
smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create
six puddles on top of the vanilla batter. Using a knife, drag through the two batters to
marbleize.

4. Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool completely on a wire rack.

5. For the frosting: Melt the chocolate in a Pyrex measuring cup in a pan of simmering
water; stir. In a medium bowl, with an electric mixer on medium speed, beat the butter,
sugar, and melted chocolate, adding just enough milk to make a spreadable frosting.
Frost the cooled cake.

By Kay Chun

NUTRITIONAL INFORMATION

Per Serving

Calories380 calories
 Fat15 g

Sat Fat9 g

Cholesterol62 mg

Sodium237 mg

Protein5 mg

Carbohydrate61 g

Fiber2 g

Iron2 mg

Calcium74 mg

Chocolate Icebox Cake



Photo by Christopher Baker

Rating

Serves8

Total Time12 hrs 15 min

August 2010

INGREDIENTS

DIRECTIONS

1. In a food processor, puree 2 15-ounce containers ricottawith 12 ounces melted and

cooled semisweet chocolateuntil very smooth.

2. Line an 8-by-4-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in
the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning
and ending with the ricotta mixture).

3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and
sprinkle with cup shaved semisweet chocolate.

By Kate Merker and Sara Quessenberry

NUTRITIONAL INFORMATION
 Per Serving

Calories467 calories

Fat28 g

Sat Fat17 g

Cholesterol55 mg

Sodium182 mg

Protein16 g

Carbohydrate42 g

Sugar29 g

Fiber1 g

Iron2 mg

Calcium225 mg

Strawberry Ice Cream Cake



Photo by Anna Williams

Rating

Serves8

Hands-On Time15 min

Total Time2 hrs 15 min

May 2005

INGREDIENTS

1. 2pints vanilla ice cream

2. 20small strawberries, hulled and cut into small pieces (2 1/2 cups)

3. 1/2cup heavy cream

DIRECTIONS

1. Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan
in freezer to chill, about 10 minutes.

2. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment
until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat
until the ice cream is pink and the berries start to break down, about 1 more minute.
 Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours
or overnight (if overnight, wrap in plastic to prevent freezer burn).

3. Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the
springform ring, running a knife around the edge, if necessary. Spread the cream over
the cake. Use a hot chef's knife to slice the cake into wedges.

By Sara Quessenberry

NUTRITIONAL INFORMATION

Per Serving

Calories190 calories

Calories61 calories from fat

Fat13 g

Sat Fat8 g

Cholesterol49 mg

Sodium59 mg

Protein3 mg

Carbohydrate17 g

Fiber1 g

Iron0 mg

Calcium97 mg

 PROJECT
IN
T.L.E.

Submitted by:

Jim Allen Castillo

Submitted to:

Ms. Rachel T. Guttierez

CAKE
RECIPES