Desserts

Patty cake, patty cake,
Baker's man;
Bake me a cake
As fast as I can.
Prick it and prick it,
And mark it with a B,
And put it in the oven
For Baby and me.

Apple-Maple Cake

Ingredients

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1 teaspoon ground ginger

1/8 teaspoon salt

1 Granny Smith apple

4 tablespoons unsalted butter, softened

1 1/4 cups maple syrup

3 eggs

1/2 cup milk

1/2 cup chopped walnuts

1 3-ounce bag Seneca Granny Smith Apple Chips

Preparation

Heat oven to 350°F. In a bowl, combine the flour, baking powder, ginger, and salt. Set aside. Peel, core, and grate the apple. Set aside.

In a medium bowl, cream the butter with a mixer until smooth. Add the maple syrup in a slow stream and continue beating about 2 minutes. Add the eggs, 1 at a time, and increase speed to medium-high. Beat until the batter is smooth and fluffy, about 5 minutes.

Reduce speed to low and gradually beat in the flour mixture, then the milk, until smooth. Stir in the grated apple and walnuts, then pour into a greased 10-inch cake pan. Bake until lightly golden and a skewer inserted comes out clean, 40 to 45 minutes. Cool 10 minutes before removing from the pan. Garnish the cake with the apple chips.

Chocolate Fudge Cake

2 tsp. butter, melted, divided

1-3/4 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1 pkg. (8 squares) Semi-Sweet Baking Chocolate

1 cup (2 sticks) butter, cut into 1/2-inch pieces

1-1/4 cups sugar

3 large eggs

1/2 cup buttermilk

1 tsp. vanilla

2-3/4 cups Fudge Icing

Preparation:

PREHEAT oven to 325°F. Lightly grease 2 (9-inch) round cake pans with half of the melted butter. Cover bottom of each pan with wax paper (or parchment paper); brush evenly with the remaining melted butter. Set aside

SIFT together flour, baking soda and salt; set aside. Place chocolate and the cut-up butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; set aside.

BEAT sugar and eggs in medium bowl with electric mixer on high speed 2 min. or until slightly thickened and pale in color. Add chocolate mixture; beat until well blended. Gradually add the flour mixture, beating on low speed after each addition until well blended. Scrape down side of bowl. Add buttermilk and vanilla; beat on low speed 15 sec., then beat on medium speed an additional 15 sec. (If batter is not completely blended at this point, mix by hand with a rubber spatula until mixture is well blended.) Pour evenly into prepared pans; spread with spatula, if necessary, to evenly cover bottom of each pan.

BAKE on middle oven rack 30 to 34 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool in pans 5 min. Remove from pans to wire racks; remove and discard wax paper. Cool completely. Fill and frost with Fudge Icing. Refrigerate cake until ready to serve. Let stand at room temperature 30 min. before serving.

Gelatin Poke Cake

What You Need

1 pkg. (2-layer size) white cake mix

1 cup boiling water

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

PREPARE cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.

FROST cake with COOL WHIP. Refrigerate 1 hour.

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