TRES LECHES CAKE

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

Preheat oven to 350o F (175o C). Butter and flour bottom of a 9-inch springform pan.

Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.

Bake at 350o F (175o C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.

Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Makes 8 servings

GERMAN CHOCOLATE CAKE

1 package Bakers German Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
2 1/2 cups sifted cake flour
1 cup buttermilk
4 egg whites

Melt chocolate in 1/2 cup boiling water. Cool, Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each. Add the melted chocolate and vanilla. Mix Well. Sift together the salt, soda, and flour. Then add alternately with buttermilk to chocolate mixture, beating well. Beat until batter is smooth. Beat egg whites until stiff peaks form. Fold into batter. Pour into three 8- or 9- inch cake layer pans, greased, floured, and waxed-papered. Bake at 350° F for 35 to 40 minutes. Cool. Frost tops only with coconut-pecan frosting or whipped cream.








COCONUT PECAN FROSTING

Combine in a saucepan:

1 cup of evaporated milk
1 cup sugar
3 egg yolks,
1/4 pound margarine
1 teaspoon vanilla

Cook and stir over medium heat until mixture thickens - about 12 minutes. Add about:

1-1/3 cups coconut
1 cup chopped pecans or walnuts

Beat until frosting is cool and thick enough to spread. Makes 2-2/3 cups.

CARROT-PINEAPPLE CAKE

1-1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup salad oil
2 eggs
1 cup finely shredded carrot
1/2 cup crushed pineapple (with syrup)
1 teaspoon vanilla

Sift dry ingredients together, add remaining ingredients and beat 2 minutes at medium speed. Bake in greased and floured 9 x 9 x 2 inch pan at 350° F for 35 minutes or until done. Cool 10 minutes, remove from pan. Cool. Frost with cream cheese frosting.

CREAM CHEESE FROSTING

3 ounce cream cheese, softened
1 Tablespoon butter, softened
1 teaspoon vanilla
2 cup sifted powdered sugar
1/2 cup chopped pecans (optional)

In small mixing bowl, combine cream cheese, butter, and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make of spreading consistency. Stir in chopped nuts, if desired. Frosts one 8- or 9-inch square cake.

ANGEL CAKE 1

1 cup cake flour
3/4 cup sugar
1-1/2 cup egg whites (12 eggs)
1-1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-1/2 teaspoon vanilla
3/4 cup sugar

Sift flour with 3/4 cup sugar two times; set aside. Beat egg whites with cream of tartar, salt, and vanilla until stiff enough to form soft peaks, but still moist and glossy. Add remaining 3/4 cup sugar, 2 T at a time, continuing to beat until egg whites hold stiff peaks. Sift about 1/4 of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10-inch tube pan at 375° F° for 35 to 40 minutes or until done. Invert cake in the pan; cool.