Brenda’s Recipe Drawer - An impressive, great-tasting cake for the holidays

December 22, 2009
Brenda McWaters
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Today being the first day that we’ve had the ground covered in snow makes me realize that Christmas is just around the corner. Also today is Dave’s birthday and I’m trying to decide which cake recipe will be the one! So many choices.

Of course, they aren’t very healthy options, but I guess nobody really cares. I think I will be spending a lot of time on the old treadmill in the following months.

After rummaging around in a stack of recipe books, I could hardly make up my mind. It boiled down to a pineapple upside down cake or this one. I guess if you try one of each you can be the judge as to which one is the best.

After the cake I must get around to some more Christmas goodies. Company is coming this weekend so we will have some help in getting rid of them! Enjoy the season!

Raspberry Layered Cake

• 1/2 cup of icing sugar;

• 3 egg yolks;

• 1/3 cup corn starch;

• 3 egg whites;

• 1-1/2 cups of raspberry jam;

• 1-1/2 cups semi-sweet chocolate chips;

• 2 Tbsp. icing sugar;

Soft icing

• 1/4 cup water;

• 1/4 cup corn syrup;

• 1/4 cup chopped unsweetened chocolate;

• 2-3/4 cups icing sugar.

Preheat oven to 400 degrees. In a bowl, mix together the icing sugar and the egg yolks until the mixture thickens. Add the starch and mix well. Beat the egg whites to form soft peaks. Slowly add the egg whites to the egg yolk mixture. Pour into three 8-inch round cake pans. Bake for 13 to 15 minutes.

In a saucepan, combine the water, corn syrup, and chocolate and bring to a boil. Remove from the stove and add the icing sugar, in two steps. Blend well between each addition. The mixture should be smooth and liquid.

Remove the cakes from the moulds. Place one of the cakes on top of a cooling rack, placed on top of a cookie sheet and garnish with half of the raspberry jam. Place a second cake on top and garnish with the remaining jam. Finish by placing the third and final cake on top.

Pour the soft icing over the cake. Make sure the entire cake is covered. Garnish with chocolate chips and sprinkle with icing sugar.

This cake looks really impressive and tastes great!

MORE RASPBERRIES

I absolutely love this time of year and having company in for dinner or hors d’oeuvres or just dessert and coffee. Drop in is the best but not many people seem to do that anymore.

Oh well, I took matters into my own hands and invited friends for a meal this weekend. I have been waiting for a chance to make this very festive looking dessert. As usual, it makes far more than Dave and I could hope to consume. One of my favourite fruit is raspberries so this is a real treat for me. I must be sure to give all the leftovers away!

Raspberry Layered Dessert

• 2 cups of graham crumbs;

• 1/2 cup melted butter;

• 1/2 tsp. cinnamon;

• 1 pkg (250 gm) of softened cream cheese;

• 1/4 cup icing sugar;

• 3 cups thawed Cool Whip;

• 1 cup boiling water;

• 2 pkg. raspberry jello;

• 3 cups frozen raspberries.

Mix crumbs, butter and cinnamon. Set aside 2 Tbsp. Press remaining crumbs into a 9x13 pan. Beat cream cheese and sugar until blended. Stir in 1 cup of Cool Whip. Spread mixture onto crust. Refrigerate.

Add boiling water to jello powder. Stir 2 minutes. Add berries and stir slightly until thickened. Pour over cream cheese layer. Refrigerate for 30 minutes or until set but not firm.

Cover with remaining two cups of Cool Whip and sprinkle the crumbs evenly over the top. Refrigerate for three hours or until firm.

I’ll bet you will be able to convince some to have two pieces!