• Line bottoms of 3 9” cake pans with wax paper, grease sides.
• Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
• Stir until chocolate is completely melted.
• Mix flour, baking soda and salt, set aside.
• Beat butter and sugar in large bowl until light and fluffy.
• Add egg yolks one at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla.
• Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
• Gently stir into butter, pour evenly into prepared pans.
• Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
• Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
• Spread coconut-pecan filling and frosting between layers and on top of cake.

Frosting/filling

• Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
• Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
• Remove from heat. Add coconut and pecans, mix well.
• Cool to room temp and of desired spreading consistency.
• Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.

• Preheat oven to 350 degrees F.
• Lightly grease a 13-by- 9-inch baking pan.
• In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended.
• Pat mixture into prepared pan and set aside.
• In a stand mixer, or with a hand mixer, beat the cream cheese until smooth.
• Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar.
• Continue beating until ingredients are well mixed.
• Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth.
• Stir in nuts with a rubber spatula.
• Spread filling over cake mixture in pan.
• Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
• Let cake partially cool on a wire rack before cutting into pieces.

• Butter and flour Rehrucken pan.
• Beat sugar, egg, and almond extract well.
• Mix in flour and baking powder.
• Slowly add the melted butter.
• Pour into pan.
• Sprinkle with chopped almonds.
• Bake @ 350° for 38-42 minutes until golden brown.
• Sprinkle with powdered sugar.

• Melt the butter in a glass bowl over simmering water.
• Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.)
• Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
• Transfer the cake mixture to a mixing bowl and set aside.
• Preheat the oven to 375 degrees F.
• Butter and flour a 9-inch round cake pan.
• In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks.
• Gently fold the whites into the chocolate mixture.
• Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes.
• Remove from the oven and allow to cool 30 minutes more.
• Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt.
• Add milk and oil, mix well.
• Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture.
• Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry.
• Serve warm with a spoon or at room temperature.

Crust

• Mix butter and flour.
• Pat over sides of spring form pan, and bake at 350° until browned (about 10-15 minutes).
• Cool before adding filling.

Cheesecake

• Beat cheese and sugar, add vanilla.
• Add eggs one at a time.
• Pour into cooled crust. Bake at 300° for 1 hour.

Crust

• Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake

• All the filling ingredients should be at room temperature.
• Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
• Add the sugar a little at a time and continue beating until creamy.
• Add flour, vanilla and lemon juice, mix well.
• Add one egg at a time and beat after each egg.
• Add the sour cream and beat well.
• Pour cream cheese mixture into the springform pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up turn oven off, prop open oven door and leave in oven for one hour.
• Remove from oven and let cool then refrigerate for 24 hours.

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
• In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
• Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
• Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the fosting

• Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts.
• Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

• Combine sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture begins to boil.
• Boil without stirring until 242° or mixture will spin a thread.
• Just before syrup reaches temp, beat egg whites until stiff but not dry.
• Pour syrup in thin stream over egg whites while beating at high speed.
• Continue beating until mixture stands in stiff, glossy peaks.
• Beat in vanilla.
• Cool slightly, spread on sides and top of cake.

• Line baking pans with aluminum foil.
• Mix butter, sugar, eggs and flavoring until creamy and smooth, stir in dry ingredients, and add fruit and nuts. Mix well.
• Fill pans 2/3 full. Bake in slow oven (275°). Bake tube cake about 3 hours, smaller loaf pans 2 hours, or until golden brown
• Wrap cakes in wine soaked cloth and store in air tight container in cool place for several weeks.