Nutritional Information (per serving) Calories 618 Total Fat 36g Saturated Fat -Cholesterol 57mg Sodium 579mg

Total Carbohydrate 69g Dietary Fiber 3g Sugars -Protein 5g Calcium --

Charles Schiller Serves: 14 Edit Yields: Makes one 8-inch four-layer cake (14 servings) Oven Temp: 350 Ingredients

1 box(es) devil's food cake mix , such as Betty Crocker 1/4 cup(s) unsweetened cocoa 1 cup(s) mayonnaise, such as Hellmann's or Best Foods 3 large eggs 1 cup(s) water 2 container(s) (16 ounces each) chocolate frosting 1/4 cup(s) sour cream 2 teaspoon(s) vanilla extract 1/2 cup(s) chopped almonds, toasted 1 cup(s) sweetened flaked coconut, toasted

Directions

1. Make the cake : Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with

softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix , cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool. 2. Make the filling: Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside. 3. Assemble the cake: Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Banoffee Pie
From Redbook

Dulce de leche brings banana cream pie to glorious heights in this version of an old-fashioned favorite.
Nutritional Information (per serving) Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Calories

Dietary Fiber Sugars Protein Calcium

Charles Schiller Serves: 12 Edit Cook Time: 10 min Oven Temp: 350 Ingredients Crust

1 cup(s) graham cracker cookie crumbles 1/2 cup(s) pecans, toasted, finely chopped 4 tablespoon(s) unsalted butter, melted 2 tablespoon(s) packed brown sugar

Filling

2 can(s) (13.4 ounces each) dulce de leche (caramelized sweetened condensed milk ) 4 large bananas 1 cup(s) heavy cream 1 tablespoon(s) confectioners' sugar 1/4 teaspoon(s) vanilla extract

Directions

1. Preheat oven to 350 degrees F. In bowl, mix crumbs, pecans, butter, and brown sugar.

With back of spoon, press onto bottom and 1 inch up sides of 9 1/2-inch springform pan. Bake 10 minutes. Cool on wire rack. 2. Filling: Spoon dulce de leche into cooled crust and spread evenly. Peel and slice 3 bananas. Arrange over filling. In bowl, beat cream, sugar, and vanilla just until stiff; spread over bananas. Refrigerate 2 hours. 3. To serve, peel and slice remaining banana. Arrange over cream.

RED VELVET CAKE

Well, if the culinary capital of the nation can't get it right, does anyone north of the Mason-Dixon get it right? And what's getting lost in translation? What exactly goes into the quintessential red velvet cake? Although red velvet cake has a mild chocolate flavor, it is not, by definition, a chocolate cake. Rather, its a devil's food cake that's made with cocoa, white vinegar, baking soda, and buttermilk. The deep red color comes from red food dye, and the cake is traditionally iced in rich cream cheese frosting. Legend has it that the cake was actually born in the North, at New York City's Waldorf-Astoria Hotel. But there's no question that regardless of its origins, it has become a Southern specialty. Some bakers out there seem to think all they need is red batter and white frosting to make red velvet cake. Not so, says Nicole, who has eight rules for the truly authentic red velvet cake: 1. The cake must have some cocoa, but not too much because it is not a chocolate cake. 2. The cake must have red food coloring; beet juice does not add the right kind of red. 3. The cake must have cream cheese frosting. 4. There should be pecans. (This was news to me.) 5. You must use high-quality ingredients, including White Lily flour, a Southern specialty flour. 6. Precise measurements and meticulous attention to detail are key for this cake; therefore, it must be made in small, easy-to handle, family-sized batches. (Mass-produced batter just doesn't cut it. Sorry, large-scale bakeries.) 7. You must use a hand-held electric mixer, not a stand mixer: Larger machines can over-mix the batter, which sometimes prevents the cake from rising properly. 8. Red velvet cake batter needs vegetable oil, not butter or shortening. Oil yields a very moist cake. I've looked around for a recipe and was thrilled to discover this one, which incorporates all eight essentials for the perfect red velvet cake. Paula Deens Red Velvet Cupcakes from Food Network 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt

1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.