Category: CAKES & PIES

LEMON MERINGUE PIE

LEMON MERINGUE PIE

CRUST
1 cup flour
1/2 teaspoon salt
1/3 cup butter CRISCO
1/4 cup COLD ice water (use 1 cup measure & add ice to the 1/4 cup cold ice water)

  • Mix until blended together JUST until incorporated.
  • Roll out on floured surface.
  • Add to pie plate, fluent the edges by pinch between your fingers.

FILLING
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons flour
dash salt
1 1/4 cups boiling water
3 beaten egg yolks
2 tablespoons butter
1/2 teaspoon fresh grated lemon peel
1/3 cup lemon juice
2 tablespoons Key Lime juice

  • In a saucepan stir together the flour, cornstarch, sugar and salt.
  • Add boiling water and cook until mixture boils and thickens, 3-5 minutes.
  • Temper the egg yolks slowly with some of the mixture and add back to saucepan.
  • Cook 2 more minutes and remove from heat.
  • Immediately add butter, whisking until melted.
  • Add zest and juice, blending until smooth.
  • Pour into crust.

MERINGUE
5 large egg whites
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 cup extra fine sugar

  • Preheat oven to 350°.
  • Beat egg whites until peaks form.
  • Slowly add sugar until dissolved.
  • Add cream of tartar and vanilla, blending well.
  • Add meringue to pie, sealing to crust.
  • Bake 12-15 minutes until meringue is browned.
  • Cool completely and then chill.

NOTES:

  • Meringue is extremely humidity sensitive. The sugar in the delicate mixture readily absorbs moisture from the air, which makes it soft and nearly impossible to achieve thick, stiff peaks. Humidity may also cause soft meringues to weep or crisp meringues to soften once baked. 
  • Using a copper bowl and beaters that were in the freezer for 30 minutes helps.  Many chefs prefer to use use copper bowls, a reaction between the copper and egg whites tends to produce a fluffy, more stable foam. Just before using a copper bowl, clean it with salt and lemon juice or vinegar, then rinse with cold water and dry thoroughly before placing in freezer.
  • Also make sure when separating your eggs to be extra careful, even the smallest piece of yolk can ruin your meringue. Separating your eggs while cold is easier to not get bits of yolk into the whites.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM and ALL the FIXIN’s

So we changed our mind and stayed home for Easter dinner. We decided it’s just too busy around here and we didn’t want to fight the crowds.  Fortunately, we decided on Wednesday night so I was able to shop on Thursday and NOT fight the crowds in the markets.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM
1 spiral sliced ham 8-10 pounds
1 jar pineapple preserves
1/2 cup minced carrot tops
2 cups brown sugar

  • Add the ham to the slow cooker, trimming off the bottom as needed to fit it into the slow cooker Add the trimmed fat pieces around the ham in the slow cooker.  They will help keep the moisture level up.
  • Whisk together preserves and minced carrot tops.
  • Spread glaze on ham.
  • Cover with the brown sugar.
  • Cook on low for 2-3 hours.
  • Cover with a light covering of brown sugar and serve.

ROASTED CARROTS AND ASPARAGUS with BERNAISE SAUCE
3 large carrots, sliced thinly and diagonally
3-4 stalks asparagus, per person, trimmed and cut into pieces
2 tablespoons butter
salt and pepper, to taste
1 batch Bernaise sauce

  • Bring a double boiler of water to a boil.
  • Add butter, salt and pepper to water.
  • Add carrots and asparagus to vegetable steamer.
  • Cover and steam 15-20 minutes until crisp tender.
  • Top with sauce and serve immediately.

BERNAISE SAUCE
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
Juice of 1 large fresh lemon
1 tablespoon finely chopped fresh tarragon

  • Melt 1 tablespoon butter in a small saucepan over medium heat.
  • Add shallots and a pinch of salt and pepper; stir to coat.
  • Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
  • Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  • Transfer shallot reduction to a small bowl and let cool completely.
  • Meanwhile, fill a blender with hot water to warm it; set aside.
  • Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
  • Transfer butter to a measuring cup.
  • Drain blender and dry well.
  • Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
  • Purée mixture until smooth.
  • With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Blend until smooth and creamy, 2-3 minutes.
  • Pour sauce into a medium bowl stirring in shallot reduction and tarragon.
  • Season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature. I prefer fresh if your time allows.


POTATOES AU GRATIN
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

  • Preheat oven to 350°.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Dessert was a recent inspiration from a new restaurant.  Tony Mandola’s Gulf Coast Kitchen is a fantastic place.  We had the BEST waiter who made our meal so enjoyable while he treated us to dessert and the history of two restaurant families (Carrabas Italian Grill and Ninfas Mexican Cantina) melding together to create this restaurant. I couldn’t find a recipe so I kind of made it up as I went and came VERY close.

BANANA KEY LIME PIE

1 large firm banana, sliced thin
1/4 cup Malibu rum
1 graham cracker crumb crust
14 ounce can Eagle sweetened condensed milk
3 egg yolks + 2 tablespoons sugar
1/2 cup Key Lime Juice

  • Preheat oven to 350°.
  • Soak banana slices in rum.
  • Pat banana slices dry.
  • Combine milk, egg yolks, sugar and lime juice, beating until smooth like custard.
  • Layer banana slices in a layer on top of graham cracker crust.
  • Top with custard and bake 12-15 minutes until JUST barely set.
  • Cool 10 minutes.
  • Move to refrigerator, chilling several hours before serving.
  • Top with whipped cream.

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CHERRY PINEAPPLE UPSIDE DOWN CAKE ala SLOW COOKER aka DUMP CAKE from the 1980’s

This is a modern updated version of the “DUMP” cake from the 80’s. I really like this version for the convenience, BUT that said, I miss the extra crisp from oven version.

CHERRY PINEAPPLE UPSIDE DOWN CAKE

20 ounce can Cherry Pie filling
2 – 8 ounce cans crushed pineapple
1 box yellow cake mix
1/2 cup sweetened coconut flakes
1/2 cup crushed walnuts or pecans (I used Fisher’s Cinnamon pecan topping pieces)
1/2 cup butter, melted

  • Even layer the ingredients in the exact order listed in your slow cooker, drizzling the butter over everything last..
  • Cover and cook on high 3 hours.
  • Divide into ramekins and serve with fresh whipped cream or Vanilla bean ice cream.

NOTE: If you like a toasted effect, make sure you scoop out the cake into the ramekins so the coconut butter portion is on the top.  Place the ramekins under the broiler for 2 minutes OR you can make the same recipe in a 13 x 9 baking pan in the oven at 350°.

BLUEBERRY STREUSEL COFFEECAKE

ALMOST every recipe I make is completely from scratch these days, BUT I’ve been making this one for MANY moons since before I ever got sick and this recipe made with Bisquick is one of my few guilty pleasures recipes that I still make.

BLUEBERRY STREUSEL COFFEECAKE

CAKE
2 cups Bisquick mix
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons cooking oil
1 cup wild organic baby blueberries

STREUSEL
1 cup packed brown sugar
1 cup Bisquick mix
2 tablespoons sugar
8 tablespoons COLD butter, cut into small cubes

  • Preheat oven to 350°.
  • Spray 8×8 pan with non-stick cooking spray.
  • Prepare Streusel first.
  • Sift Bisquick mix into mixing bowl, fold in brown sugar and sugar.
  • Using a pastry blender add butter cubes and process until it resembles coarse sand. Set aside.
  • In another mixing bowl sift the Bisquick mix and sugar together.
  • With a wooden spoon, add buttermilk, egg and cooking oil just until combined. Mixture will be a little thick and gooey.
  • Gently fold in blueberries.
  • Spread cake mixture into prepared pan evenly.
  • Using a straw, poke holes into cake.  These holes will allow streusel to bake down into the cake.
  • Evenly top with the streusel mixture.
  • Bake 18-22 minutes.
  • Serve warm.

CHOCOLATE PEANUT BUTTER VOLCANO CAKES

I have made these using Nestle’s chocolate and also using QUALITY chocolate.  While the quality chocolate does cost a bit more, you can SERIOUSLY taste the difference. Do yourself a favor and splurge for this decadent dessert. They also work with Nutella instead of peanut butter.

CHOCOLATE PEANUT BUTTER VOLCANO CAKES
14 ounces QUALITY semi-sweet chocolate, broken into pieces
7 tablespoons unsalted butter, cut into pieces
1 cup sugar
4 Large eggs
4 Large egg yolks*
1/2 cup flour
1 heaping cup of peanut butter, chilled
powdered sugar

  • Preheat oven to 400°.
  • Butter muffin tin REALLY well and sprinkled with sugar.**
  • Using a double boiler melt butter and chocolate pieces together until smooth.  Stir constantly.***
  • When smooth, turn off the heat, remove from burner and let cool a bit.
  • In a large mixing bowl whisk together the 4 eggs and 4 egg yolks until well blended.
  • Add sugar and then flour, whisking until smooth.
  • Whisk in the cooled chocolate mixture.
  • Fill each muffin tin halfway.
  • Add about 1 1/2 tablespoons of the chilled peanut butter to each muffin cup.
  • Evenly top each muffin cup with remaining chocolate mixture. DO NOT OVERFILL.
  • Bake 14 minutes or until top center crust bounces back when gently pressed.
  • Carefully pop cakes out and garnish with powdered sugar.
  • Serve warm with vanilla ice cream for complete decadence.
  • *NOTE: I save the whites for omelettes or to add into the dog’s food
  • **NOTE: I like to use my mini cheesecake pan that you just push up the bottoms for the individual cakes.  It makes it much easier to get the cakes out without breaking them open.
  • ***HINT: Make sure the water level in the pan is NOT touching the double boiler.  If it does it could scorch your chocolate mixture.

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CARAMEL APPLE CHEESECAKE

This is one of the most decadent desserts and yet so simple too.

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

APRICOT COFFEE CAKE ala KITCHEN MACGYVER

My neighbor calls me MACGYVER. No, not because of the new remake MacGyver (which BTW I don’t like near as well as the original, but wanted to because I like George Eads) or even because the original MacGyver with Richard Dean Anderson was one of my favorite shows growing up, but because I have this God given ability to look at mundane items or recipes and see what they COULD be.

She recently cut a recipe out of the paper and thought it sounded “interesting”. It didn’t really interest me AS IS, but for what my mind pictured it COULD be. Boy am I glad I took a chance on this remake of what turned out to be excellent when she made it AS IS, but even better with the tweaks I made to it.

It was originally called Date and Cardamom Cake with Coffee Frosting by Meera Sodha.  I kept the basic recipe template, but added a few embellishments and enhanced the flavor a bit. I’ll list the original recipe with my changes in green. I thought the cake was completely cooled, but as you can see the icing started melting just a bit.  Good thing it didn’t change the flavor.

APRICOT COFFEE CAKE – adapted from Date & Cardamom Cake
CAKE
1 stick butter, softened
1 1/4 cups soft dates, pitted (1 1/4 cups soft dried apricots)
1 cup water, (1 cup peach nectar)
3/4 cup sugar
2 large eggs, room temperature
1 1/2 cups flour
2 teaspoons baking powder
pinch of salt
1 1/2 teaspoons cardamom (1/2 teaspoon ground nutmeg)
(1/2 cup dried ground lemon peel)
(1/2 cup small walnut pieces)
(1/2 cup golden raisins)
(1/8 cup cold coffee)
(1/8 cup spiced rum)

  • Chop apricots into small pieces and place in sauce pan covered with the peach nectar.  Cook on low until VERY soft!
  • Pour coffee and rum over raisins and set aside to soak.
  • Grease a loaf pan and line with parchment paper.**
  • Preheat oven to 350°.
  • When apricots are soft and most of the nectar absorbed transfer them to a small chopper and pulse until pasty.
  • In a large mixing bowl cream butter and sugar together until smooth.
  • Add eggs one at a time, blending well after each addition.
  • Sift in flour and spices gradually, mixing until well blended. Batter will be thick like cookie dough.
  • Drain raisins WELL.
  • Fold in apricot paste until evenly distributed.
  • Fold in nuts.
  • Fold in raisins.
  • Pour into prepared pan.
  • Bake 45 minutes or until tester comes out clean.
  • Cool cake COMPLETELY in pan before frosting.

NOTE:** I use a springform loaf pan for a “pretty” cake.

FROSTING
1 teaspoon instant coffee granules
6 tablespoons, softened
1 1/4 cup powdered sugar
1 tablespoon boiling water (boiling  peach nectar)
Apricot pieces for decorating

  • Mix together the nectar and coffee granules until all coffee is dissolved.
  • Add coffee mixture to butter in medium mixing boil and blend well.
  • Add sugar, blending until smooth and creamy.

NOTE: I still had half a can of peach nectar so decided before I made a cocktail with the remains that I would substitute nectar for water in the frosting to enhance the flavor a bit.

ROYAL CHOCOLATE CAKE

    This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting – your choice.

    CAKE
    6 tablespoons unsweetened cocoa
    3 cups all purpose flour
    1 tablespoon baking soda
    1/4 teaspoon salt
    1 1/2 cups sugar
    1 1/2 cups mayonnaise
    1 1/2 teaspoon PURE Vanilla Extract
    1 1/2 cups cold water

    • Preheat oven to 350°.
      Grease and flour two 8-inch or one 13×9 cake pans.
    • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
    • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
    • Slowly sift in dry mixture until just incorporated (do not over beat). 
    • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
    • Cool on wire racks and frost with your favorite chocolate frosting.

    CHOCOLATE ICING
    1 cup butter. softened
    1 cup cocoa
    1 tsp. vanilla extract
    5-6 cups confectioners’ sugar
    6 or more tablespoons milk

    • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
    • Add vanilla. 
    • Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. 

     NOTES:

    • You may not need all 6 cups of sugar 
    • You may need more than 6 tablespoons of milk

    CREAM CHEESE CHOCOLATE ICING
    8-ounces cream cheese, room temperature

    1/2 cup unsalted butter, room temperature
    2 tablespoons cocoa
    3 3/4 cups confectioners sugar
    1 teaspoon PURE vanilla extract
      • In a large mixing bowl beat cream cheese and butter until creamy.
      • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
      • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

        GRAN’S POUND CAKE

        2 sticks butter, room temperature
        1/2 cup crisco
        3 cups sugar
        5 large  eggs
        3 cups all-purpose flour, plus more for pan
        1/2 teaspoon sea salt
        1/2 teaspoon baking powder
        1 cup whole milk
        1 teaspoon PURE vanilla extract
        1 teaspoon lemon juice

        • Preheat oven to 350 degrees°. 
        • Using a stand mixer cream the butter and shortening together until creamy. 
        • Add sugar, one cup at a time. It may be a little grainy, but don’t worry it won’t stay that way.
        • Add eggs, 1 at a time, beating after each addition.  I break each egg into a small bowl and whisk it before adding it. Grams always thought this was best.
        • Sift dry ingredients together into a bowl.
        • Alternately add milk and flour mixture, starting with the flour and ending with the flour until creamy and smooth. 
        • Mix in lemon juice and vanilla.  Batter will be a bit thick.
        • Use a spatula to move batter into a greased and floured tube pan.
        • Bounce the pan on the counter top several times to remove the air bubbles and level it out for an evenly baked top.
        • Bake for 1 to 1 1/2 hours, until a cake tester inserted in the center of the cake comes out clean. I start my timer at 1 hour and then check every 10-15 minutes after that.
        • Cool for 15 minutes.
        • Invert onto a plate and cool for 15 minutes more and then invert again so the pretty side is up.
        • Serve with your favorite topping.

        LUSCIOUS LEMON LAYER CAKE

        LUSCIOUS LEMON LAYER CAKE
        CAKE
        3 cups sifted cake flour
        1 tablespoon baking powder
        1⁄2 teaspoon baking soda
        1⁄2 teaspoon salt
        1 cup unsalted butter, softened
        2 cups sugar
        1 tablespoon grated lemon zest
        4 eggs, room temperature
        1 1⁄2 cups buttermilk
        1 1⁄2 teaspoons vanilla

        2 cups lemon curd
        3 cups buttercream icing (recipe below)

        • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
        • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
        • Beat eggs in 1 at a time, thoroughly.
        • With electric mixer on low, gradually add flour mixture, alternating with the buttermilk.
        • Add vanilla and beat until smooth.
        • Divide batter evenly between two buttered and floured 9 inch cake pans.
        • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
        • Cool cakes in pans for 10-15 minutes.
        • Remove cooled layers from pans.
        • Cut layers in half horizontally with a serrated knife.
        • Spread a thin layer of buttercream icing followed by a thin layer of lemon curd evenly between the layers and stack on serving plate.

        ICING
        1/2 cup solid vegetable shortening
        1/2 cup (1 stick) butter or margarine (softened)
        1 teaspoon clear vanilla extract
        4 cups sifted confectioners’ sugar (approximately 1 lb.)
        1 tablespoon lemon zest
        2 tablespoons milk

        • In large bowl, beat shortening and butter with electric mixer until light and fluffy.
        • Beat in vanilla and lemon zest.
        • Gradually add sugar, one cup at a time, beating well on medium speed.
        • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
        • Gradually add milk; beat at medium speed until light and fluffy.

        BAKING PARTNERS – RIGO JANCSI

        This month challenge (since this is the month of Valentine’s Day and love) is to make a Hungarian pastry called Rigo Jancsi.  A popular Austria-Hungary dessert is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of American millionaire E. B. Ward and the wife of Belgian Prince de Caraman-Chimay. Their love story never ended happily ever after though. This is actually a chocolate sponge cake filled with chocolate mousse, and topped with chocolate ganache.  I added some fresh raspberries and and a raspberry coulee.

        This really is a time taking effort, you need at a least a day to make it but it worth all effort. This recipe is adapted from Joe pastry and stabilized chocolate mousse inspired  from here. This recipe makes about six 2 ½ inch pieces.

        For the sponge cake:
        2 ½ tablespoon (24g)  all-purpose flour
        1 tablespoons (6g)  cocoa powder
        5 tablespoon (71g) butter
        2 ounces  (57g) semisweet chocolate, chopped fine
        3 eggs, room temperature and separated
        3 tablespoon (45g)  sugar
        1/8 teaspoon salt
        For the chocolate glaze:
        3 ounces (84g)bittersweet chocolate, chopped
        1 tablespoon(26g)  butter
        1 tablespoon (27g)  light corn syrup
        1/4 teaspoon vanilla extract
        For the filling:
        3/4 tablespoons (5g)  cocoa powder
        3 tablespoon  powdered sugar
        3 ounces semisweet chocolate, chopped fine
        ¾ cup heavy cream + 1 tablespoon
        ¼ teaspoon rum extract( other wise use 3/4 tablespoon  rum)
        ¾ teaspoon gelatin
        1 tablespoon cold water
        1 tablespoon boiling water
        1/2 teaspoon vanilla extract
        For the assembly:
        Apricot glaze
        1 tablespoon apricot jam
        ¼ cup water
        • Preheat your oven to 350. Line a 8  inch square pan with parchment paper and brush it with melted butter.
        • For the cake: Whisk together the cocoa powder and flour. 
        • Add the chocolate pieces and butter in a bowl and stir to melt, apply ten-second bursts of heat as necessary. When the mixture is smooth, set it aside to cool. 
        • In a mixer fitted with a whip, beat the egg yolks on high until pale and thick, about five minutes, then with the machine running add half the sugar in a stream. 
        • Continue whipping until the yolks and sugar fall from the whip in a ribbon. 
        • Transfer the yolk mixture to a medium bowl and fold in chocolate mixture. Set the bowl aside while you prepare the whites. 
        • Rinse and dry the mixer bowl and whip (If you have a second bowl like I do place it in the freezer while you do the above steps). Put the whites in the bowl and whip to soft peaks, add the salt, then add the remaining sugar in a stream. 
        • Continue to whip to the stiff peak stage, the foam should be very glossy. Stir 1/3 of the whites into the yolk mixture to lighten the batter, then fold in the rest in two additions. Lastly, fold in the flour and cocoa. 
        • Scrape the batter into the prepared pan and level it with an icing spatula. Bake for 12-15 minutes.
        • Remove the cake from the oven and loosen the edges with a knife. 
        • Lay a second sheet of parchment and a wire rack over the layer, then invert the pan. Remove the pan and — carefully — the top sheet of parchment. 
        • Cover the cake with a clean kitchen towel and another wire rack and invert the cake again. Remove the parchment from the top and allow the cake to cool.
        • When the cake is cool, cut the sheet in half. 
        • Prepare the glaze by combining all the ingredients except for the vanilla in a microwave-safe bowl. Heat the bowl for 20 seconds on full power, then apply as many ten-second bursts as needed to melt the chocolate completely, stirring in between to allow the residual heat to do most of the work. 
        • Stir in the vanilla and pour the glaze over the cake, spreading it promptly with an icing spatula. Allow the glaze to set, about 45 minutes to an hour. 
        • Divide into two equal halves, cut one half into 2 ½ inch 6 pieces. .Set the pieces aside or store in the refrigerator.
        • For the filling: melt the chocolate pieces with 1 tablespoon heavy cream in the microwave, using a 20-second burst, then as many ten-second bursts as needed until it’s completely smooth. Cool it until it’s just barely warm to the touch. 
        • Add ¾ teaspoon gelatin in 1 tablespoon cold water and set aside for 5 minutes.
        • Then add 1 tablespoon of boiling water into the gelatin. 
        • Add this liquid gelatin to  3/4 cup heavy cream along with rum extract, vanilla and whip very well. 
        • Stir together the cocoa and powdered sugar. 
        • Whip the cream mixture to just shy of soft peaks. Then, with the machine on, whip in the cocoa and sugar mixture. 
        • Add the melted chocolate all at once and quickly whip or whisk it in, whichever works better for you. 
        • Set the second cake layer on sheet of parchment paper and trim up the sides. Brush apricot glaze over it, then apply the filling, being careful to apply it evenly. 
        • Square up the corners. 
        • Gently lay the glazed top pieces on the top, then refrigerate the entire cake for at least an hour. 
        • When ready to serve, cut the cake into pieces using a sharp knife heated under hot top water. 
        • Enjoy

        HUMMINGBIRD CAKE with CARAMEL FROSTING

        WHEN I FIRST READ ABOUT THIS RECIPE I EXPECTED A LIGHTER FLUFFIER CAKE. IT WAS GOOD, BUT IT WAS MORE BREAD LIKE THAN CAKE LIKE.

        HUMMINGBIRD CAKE
        3 cups flour
        2 cups sugar
        2 teaspoon baking powder
        1 teaspoon salt
        1/2 teaspoon baking soda
        1/2 teaspoon cinnamon
        2 cups mashed ripe bananas (5-6 small bananas)
        8 ounce can crushed pineapple
        1/2 cup golden raisins
        1 cup vegetable oil
        3 eggs, lightly beaten
        1/2 cup flaked coconut
        1 1/2 teaspoons vanilla
        1 recipe Salted Caramel Frosting

        • Preheat oven to 350°.
        • Spray 13 x 9 cake pan with non-stick spray and flour it with cocoa.
        • In a large mixing bowl whisk together the flour, sugar baking powder, salt, baking soda and cinnamon.
        • Add the bananas, pineapple, oil, eggs, coconut and vanilla stirring together JUST until combined.
        • Spread batter into prepared pan.
        • Bake 40-45 minutes until cake tester comes out clean.
        • Cool in pan on wire rack.
        • Frost with Salted Caramel Frosting.

        Salted Caramel Frosting
        4 ounces cream cheese, softened
        4 tablespoons butter, softened
        1/4 cup caramel ice cream topping*
        1 teaspoon vanilla
        1/4 teaspoon textured sea salt
        2 3/4 – 3 cups powdered sugar

        • In a large mixing bowl beat together the cream cheese and butter until smooth.
        • Add caramel sauce and vanilla, blending well with a hand mixer until light and fluffy.
        • Add powdered sugar until desired consistency reached.

        *I usually have a batch of Caramel sauce on hand and prefer the homemade.