Saturday, April 1, 2017

Classic Lemon Cream Pie (1960's)

Mmmm...what says "Happy Spring" better than a Lemon Cream Pie?  What about "Happy St. Patrick's Day!"?  It's the ultimate "pot of gold" at the end of the rainbow! 


To my knowledge, I've only had Lemon Meringue Pie once in my life, and did not care for it.  But I just knew that I'd like a Lemon Cream Pie- in fact, I was prepared to love it...and I did.  =)

 I wanted to make a really tasty pie, and preferably one from scratch, so I began to hunt through cookbooks that should have held the recipe that I was looking for...and turned up nothing.  That's right- nothing.  So I went to the computer, and the 2nd blog I clicked on was a winner!  (I did try to look around a bit more, but this was the only one I found.)  RECIPE HERE!!!

























Notes:
~Mom was very nice to cook up the filling for me! =)  Thanks, Mom!
~We used regular cream cheese, and next time will try upping it from 12 oz to 16 oz.
~I don't think that I'd put the lemon peel on top next time...or maybe just less.

~I made changes to the crust- I used one of Mom's pie crusts (recipe here), and Cooks Illustrated said to roll your regular crust in 1/2 Cup crushed Graham Crackers and pre-bake (lined with fork-pricked foil) for the best cream pie crust. So I did- it was a mess, but worth it!
Place oven rack lower than normal, bake 15 minutes at 400, remove foil, turn pan and bake another 8-10 minutes longer. (I wish I'd covered just the edges at that point.)


Thank you, Erin and Erin's Grandma-- we just love the pie, and you are right, I could NOT find another one like it, not even a cute copy of the original 1960's pamphlet, titled Philly Pies.


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(I'll share this post on "Have a Daily Cup of Mrs. Olson")

Friday, April 22, 2016

Pineapple Lush Cake (recipe too)

Let's see...I got this recipe from my new blog & Facebook Friend: Akram over at Akram's Ideas


 I baked a cake from scratch, and not being a fan of Cool-Whip (and feeling like there was enough sugar in this recipe), I replaced it with whipped unsweetened cream.   I would make this cake again~ it was easy and impressive.

 
Notes:
~ Cake: "Hot Milk Sponge Cake" from "Better Homes & Gardens".
~ I did not make this "diet" =)
~For the first time ever, I tried to add Gelatin to the whipped cream to stabilize it-- ended up not miking in, and the result was good sized lumps of gelatin... =(  I guess that I need to practise that technique!  =)
~ Next time, I think that I'd serve additional whipped cream
~ Original recipe for Pineapple Lush Cake is HERE
~ Turning this into a trifle (with pineapple chunks) would be good too!

Friday, February 19, 2016

Gluten Free & Paleo Baked Doughnuts (recipe too!)

Hi everyone! It's been a long time


 I was having a movie party (Anne of Green Gables), and wanted something fun but not not too "bad" to eat...I've been thinking Doughnuts lately, so I did an internet search for paleo doughnut recipes.  

The third blog I looked at was Shannah @ Just us Four.  Her recipe (HERE) is a winner! 


 See notes the below...

 Notes:
~I did not have a "doughnut pan"...what I had was a "Whoopie Pie Pan". One recipe made 9.
~ The recipe did not call for Salt- I added 1/4t.
~I completely forgot to add the melted butter...it was trickier to mix, and I was prepared to butter them before I ate them, but that was not necessary- they were that good!
~ Oh,  I did not pipe the batter, I just carefully scooped/scraped..
~ I only baked the Doughnuts for about 10 minutes- maybe I could have pulled them a few minutes earlier. (I let them get a little golden, so the edges are just a tad crisp (not much), but the egg whites make them SO light- not dense!!!)
~ After cooling them (not as long as Shannah said), I tried to dip them in the chocolate, but it was NOT coating. (next time- cut the coconut oil) At all...so, I dumped a little chocolate into each cavity, and set the doughnuts on top, and popped them back in the fridge- took a while to harden.
~ If they are not hard/cold enough they will not pop out- they will brake.
~STORE IN THE FRIDGE!!!!!  =)  DO NOT LEAVE THEM OUT!!!  =)



Wednesday, August 5, 2015

Easy Lemon Squares (recipe too!)

 Easy Lemon Squares from the Recipe Box


Easy Lemon Squares

Crust:
1/4 cup Powdered Sugar
4 Tablespoons Butter
1 cup white Flour
(maybe add a pinch of salt next time)

Filling:
3 large Eggs (3/4 cup)
3/4 cup White Sugar
2 teaspoons fresh grated Lemon Rind
1/3 cup Fresh Lemon Juice
3 Tablespoons white Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt

1) Preheat oven to 350

2) Using a reasonably sized bowl & large fork, combine the crust ingredients- keep working it till the mixture resembles fine crumbs.  Gently press mixture into the bottom of an 8X8 baking pan.  Bake at 350 for 15 minutes.   
While it bakes, start on the filling!   
Remove from oven...(I let it cool maybe 5 minutes on a wire rack. Cooks Illustrated says to fill while hot, so that's kind of what I did.)

3) To prepare the filling, beat eggs at medium speed until foamy.  Add all the rest of the filling ingredients, and beat until well-blended.  Carefully grease the edges of the pan before you pour mixture over the hot partially baked crust.  Bake at 350 for 20-25 minutes or until set.  Cool on wire rack.   Cut into 16 squares. 

Topping:
When the bars are cool & on the serving plate, sift Powdered Sugar on them. 

Note: 
~If you sift Powdered Sugar on them too soon, the sugar will melt right in to the Lemon Squares...so you'll have to do like me, and re-sprinkle them when it's time to serve. =)

Photo from a 1954 Family Circle Magazine...

Thursday, July 16, 2015

Blueberry Gateau (recipe too!)

Blueberry Gateau (cake) clipped from a Country Living magazine (August 2001)


Delicious, simple, easy, fresh berry cake. I have plans to bake more! =)

Let me know if you need a better copy....

Notes:
~ Next time I think that I would use more salt- say 1/4t.
~ Maybe I would add a little lemon to the cake batter....
~ Thanks to Mom's suggestion, I only baked the cake for 50 minutes, and I probably should have paid a little more attention to it and probably could have pulled it a few minutes earlier. 
~ I could have used Hawkins Berries, but I did not have them at the time. You could~ find them HERE!

~ Here again, I used golden free-range eggs (from:  www.facebook.com/GuadalupeRanch)!

Serve a Blueberry Gateau to anyone, any time of day! =)

Friday, June 5, 2015

Chocolate Frozen (Greek) Yogurt (recipe too!)

Hi friends!  Long time no see!  ;)  How are you all???  I'm good, I've not been baking/cooking much because: I've been sewing new clothes!  =)


Chocolate Frozen (Greek) Yogurt
I found this recipe on allrecipes, and tweaked it....I hope that you enjoy it!  =)
  • 1/4 cup White Sugar
  • 10 drops Sweet Leaf liquid Stevia
  • 1-2 Tablespoons Organic Cornstarch (3T is too much)
  • 3 Tablespoons Organic Cocoa Powder (Frontier)
  • 12 oz Cream
  • 1/2 cup Semisweet Chocolate Chips
  • 1 cup Plain Greek Yogurt
  • 1 teaspoon Vanilla extract
  • 1 Tablespoon Butter

Directions

  1. Place some of the Milk in a jar, add the Cornstarch & Cocoa Powder- shake it up good (like you were making gravy). 
  2. (now think pudding) In a saucepan: stir up the remaining plain Cream, the chocolate Cream, the Sugar and Chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning. (You have to cook the cream concoction til it boils, but not too long!)
  3. Remove the mixture from the heat, and stir in the plain yogurt, butter, Stevia and Vanilla. (I used a whisk, because the yogurt was hard to incorporate.)
  4. Refrigerate until chilled. 
  5. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.   (click here for our preferred method)
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Notes:
~YUM!
~3T Cornstarch is too much, unless you want to eat it like pudding, and not try to freeze it.
~I'd add more Butter next time. =)

Notes from allrecipe commenters I'd like to remember:
~My family loves this recipe and I think next time I'll try adding 1/4 peanut butter or a few peppermint sticks for a change. Excellent ice cream.
~I used Truvia sweetener and nonfat GREEK yogurt.  Wow oh wow, this was incredible! Everyone loved this, even my froyo hating husband. This recipe will be made a lot this summer, I can tell you that!
~I used sweetened condensed milk (didn't have cream), 1 cup yogurt, 3 tbs of cocoa, and 1/2 cup of chocolate chips. Omitted the sugar and the cornstarch because the condensed milk was sweet enough and thick enough.

1940's kitchen

Tuesday, March 17, 2015

Piece of Cake recap

 
~Memorable Moments~

My favorite frosting: Maple (here)
My favorite cake & frosting set: Gooey Chocolate Cake (here)
My favorite cheesecake: Coffee Cheesecake with Pecan Sauce (here)
My favorite un-frosted cake: Iced Lemon & Ginger Cake (here)

Easiest/most fun cakes? Coffee Cheesecake with Pecan Sauce & Baked Alaska Birthday Cake, Cinnamon Swirl Tea Bread (here, here & here)
Most challenging?  The Roulades & The Genoise cakes =/
Most interesting? Middle Eastern Orange Cake & Brown Butter Frosting (here & here
Most blog views? Applecake Bars (here), with 40 views!


A few things I learned...
~ Not every bad thing is a tragedy.
~ 30 is NOT old.
~I can be calm (or calmer) under pressure. (Bach remedies are great!)
~"Folding" things together is not that hard.  =)
~ I have such good friends & family- they'll choke down rather inedible cake, and tell me I'm doing great! (Yes, there is a time & place for not telling the exact truth!) 


And just because I know that some of you are wondering:

Q: Did you buy any stuff/gadgets along the way?
A: The answer is yes- I made a few new cute aprons.

Q: Did I borrow anything?  
A: Yes- a jelly roll pan from Mrs. Hale. 

Q: Are you planning to buy anything?  
A: YES!  I decided that I NEED an 3" deep 8" round cake pan.   And a new hand mixer-- ours smells like it will shoot flames at any moment! (Can anyone recommend a good brand?  The Cuisinart we paid big bucks for has been disappointing!)


~Many Thanks~
Thank you all for all the comments and encouragement you have given me during this baking project!  The project & all of you have gotten me through a rough time- Grandma Hale's passing & my turning 30.  You all have meant a lot to me, and I pray that the Lord will bless you for your kindness. Thank you.  I don't yet know what I shall do next- besides take a little break....

 What would life be?
Without a song or a dance what are we?
So I say thank you for the music
For giving it to me

I've been so lucky, I am the girl with golden hair
I wanna sing it out to everybody
What a joy, what a life, what a chance!

So I say
Thank you for the music, the songs I'm singing
Thanks for all the joy they're bringing
Who can live without it, I ask in all honesty
What would life be?

Friday, March 13, 2015

Baked Alaska Birthday Cake

Week 28, recipe 24 ~ Baked Alaska Birthday Cake found on page 90


The last cake of this baking challenge is also my very first Baked Alaska! (For my 30th birthday!)  The Baked Alaska is an impressive cake, and really rather easy- keep that in mind if your husband's boss ever comes to dinner (Does that even happen anymore these days?)!  After watching some YouTubes on the subject, I decided to bake the cake, fill (with raspberry jam from Egypt) and freeze it ahead.  Leaving the topping/assembling with the fresh Raspberries, Vanilla Ice Cream & Meringue for last minute...worked pretty well!
 As it was I ended up being a jack-in-the-box! (playing the game & getting the cake in the oven!) 

Notes: 
~(mostly) Step by step photos can be found HERE.
~The Ice Cream I chose was Breyers natural vanilla (the shortest ingredient list!) 
~Changes: I used salted butter, my 3" deep 8" springform pan- I'm glad that I did!
~After being SO careful with the cake baking, the freezer dried my cake out, and I only made it the day before...I don't think that I would freeze it next time.
~I took the cake out about an hour before,but it was still at least partly frozen when I served it.  (not so good I think)
~ The frozen cake may have helped the ice cream not melt!
~I put together a little YouTube playlist of Baked Alaska tutorials for you (& me!). You can find it HERE
~The lovely yellow color is due to the fact I used golden free-range eggs (from: www.facebook.com/GuadalupeRanch). I also used the DeLaGarza's egg whites in the Meringue.  I sure do like eating eggs that I know are good healthy eggs, from good healthy chickens, and a good healthy family! =)
~I think that the filling/cake/ice cream choices are limitless. 
~Oh! If you make an Italian Meringue instead of the one in this book, you would use a sugar syrup instead of just adding sugar.  Pro: no crunchy sugar granules   Con: more work 
~I'll bet that it would be easier to make a Baked Alaska style cake with a sheet cake or 9x13 pan...I may have to try that...  

I'd like to think that this baby got a Baked Alaska for his birthday!
(American Standard ad)

Thursday, March 5, 2015

We have a winner!

 
Congratulations, Rebekah B!  

Keep an eye on the mail box for your
 very own copy of "Piece of Cake".  =)


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(Remember folks, if you did not win, and still want a copy of your own, you can buy one HERE.)

Wednesday, February 25, 2015

Devil's Food Cake with Chocolate Orange Frosting (Recipe for frosting, too!)

Week 26, recipe 23 ~ Devil's Food Cake with Chocolate Orange Frosting  found on page 100


This cake was nothing to write home about- not chocolatey at all, but the frosting- that was something else!  My first ganache~ I'm in love!

Maggie's Ganache (frosting) recipe:
 Ganache is so nice- it stays soft & moist- does not dry out, it's also VERY easy to make!
Ganache can also top cupcakes or donuts.  =)
Heat (to simmer, not boil):  3/4 cup heavy cream
Remove from heat.
Add chocolate and stir until melted: 7 oz bittersweet chocolate (I used Ghirardelli's 60% chocolate chips--I got mine at Wal-mart)
Then stir in: 2 teaspoons (or so) of grated orange peel- mine was SO moist it was wet & juicy!
Keep stirring until the frosting thickens- then you can let it sit a bit to cool & thicken.  
 (Martha Stewart's recipe & technique can be found HERE)

Notes:
~Recipe calls for an 8" cake pan...I would recommend using a 8" spring-form pan, or an extra deep 8" cake pan.  A regular pan was NOT deep enough!
~Be careful to not over bake- at 50 minutes, this cake was a little over  baked.
~Add salt! 1/4 to 1/2 teaspoon I think.
~It's really not a chocolaty cake---I would wonder about substituting some cocoa powder for flour.

I love this picture!
The drawing will end at midnight on the 2nd of March, and the winner will  be announced on my birthday, the 5th of March!

Friday, February 20, 2015

Strawberry Ice Cream Angel Cake

Week 25, recipe 22 ~ Strawberry Ice Cream Angel Cake found on page 62


 My first angel-food cake...instead of being about 4" tall, it was less than 2" tall! =)  I think that I had complications during the mixing...I felt like I was folding in the egg whites okay, but I could HEAR the air bubbles popping. =[  Also, the bottom of the cake seemed to be a little crunchy with sugar granules. =]  
This was one of those split in half, fill & freeze in the spring-form pan, and then get it out 30 minutes before serving recipes, and perfect for a Valentine party!
 
I believe that this picture is a gas range ad.
Notes: 

 ~I kind of wonder if British ice cream is harder- more like homemade ice cream, because 30 minutes thaw time is too long & "melty"!
~ Strawberry Jelly is hard to find in all parts of the country I found out, but I did not want to order it from Amazon, so I went to Big Lots, and got the most non lumpy looking preserves with the best looking ingredient list- it was Polish. (I just picked out the whole strawberries) 
  
~READ more clearly next time- the strawberry "jelly" was suppose to be the bottom layer, topped with the strawberry ice cream, but I divided it (& so had to use more) between the top and bottom- like a sandwich!
 ~I thought that I would use the dental floss & tooth pick trick to cut the cake in half...let me tell you- it may work fine on a regular cake, but not the Angel Cake! Angel food cakes are too rubbery/firm...as I was pulling, I could not help thinking of one of those lose weight ads- you know the kind with the tape measure cutting into the flesh... 
~It was not a hard cake to make, I'd try it again. =)
~Rather than buying wimpy off season strawberries to top it, I gave it a dusting of powdered sugar.

Only 9 more days (& 2 cakes!) to enter the cookbook giveaway!  (or tell your friends to enter)

Friday, February 13, 2015

Middle Eastern Orange Cake

Week 24, recipe 21 ~ Middle Eastern Orange Cake found on page 99


This cake was another first for me~ it was a mostly ground almond cake with only a little white flour, but it had 1 & 1/4 cups eggs and most of 2 oranges cooked & pureed for the wet ingredients.  
I thought that this would be a dry cake, or at least not keep very well--but get this: at approximately 36 hours after baking, it is still lovely moist! =)

Notes: 
~a 9" cake pan is NOT big enough! I would suggest using 2- 8" cake pans instead.
~I used 2 Organic juice oranges, because the thought of eating whole non-organic oranges sounded yucky- to me and Mom.
~It needs salt...I don't know how much, but we ended up buttering the cake slices before we topped with lightly sweetened whipped cream.
~I simmered the oranges for about 1h. and 40min. before I pulled them out, cut them in half, removed the "pips" and ran them through the food processor.
~The cake was done baking just shy of 60 minutes.

This is not my kitchen, but I just love it! =) Do you?
Happy Valentine's Day!

Friday, February 6, 2015

Coffee Cheesecake with Pecan Sauce (recipe too!)

Week 23, recipe 20 ~ Coffee Cheesecake with Pecan Sauce found on page 79


I believe that this was the easiest cake I've made to date, and I assure you that it was THE BEST. Happy Sigh. I'm not sure if you would call the Pecan Sauce a caramel sauce or a praline sauce, but it was so good! 

A Cheesecake like this would certainly have come from a kitchen like this!
Notes:
~I used homemade Dark Brown Sugar instead of the "light brown sugar" that the recipe called for, so in the cheesecake, I used 1/4 white sugar & 3/4 dark brown sugar- it was perfect! 
~The recipe called for 2 Tablespoons of "very strong brewed coffee", so I used 2 teaspoons Decaf Instant coffee and 2 Tablespoons hot water...this amount was perfect too. =)
~Mara Hubbard's Organic Pecans went in the sauce.
~The sauce also called for "light brown sugar", and I used all dark- no white!

~ Remember the Giveaway! Click HERE to enter!

(((I'm sharing this post with A Daily Cup of Mrs. Olson)))

Wednesday, February 4, 2015

Cookbook Giveaway!





Hey everyone~ I'm giving away a copy of the cookbook I've been baking from-
 Piece of Cake, by Maggie Mayhew!  


You must use the widget below to enter to win!  (or follow this link

Only 4 more days to enter the cookbook giveaway!
The drawing will end at midnight on the 2nd of March, and the winner will  be announced on my birthday, the 5th of March!


  (((I'm sharing this post with A Daily Cup of Mrs. Olson)))

Thursday, January 29, 2015

Double Chocolate Chunk Brownies

Week 22, recipe 19 ~ Double Chocolate Chunk Brownies found on page 47



Well....to be truthful with you, this was my second attempt to make these brownies- the first time, I assumed that the recipe called for an 8X8 pan, so they were WAY too think, and burnt on top, and generally overdone.   The second time, I got the pan size right!  BUT the recipe states that the brownies will be firm to the touch...well, they were firm at 26 minutes, but they where NOT done. No were near done~ sigh!  So, I popped them back in the oven, and the top ended up super burnt...my eyes are burning! =p   So, we cut the tops off and served them with spray whipped cream.

Notes:
~I'm not sure how you would know when these were actually done...more than 26 minutes and less than 40 minutes is all I can say.

Coffee Pot Cafe in Ponca City
~They are chocolatey...1 & 1/4 LB of semi-sweet chocolate went into this 12 serving pan of brownies!

 ~A lot of Mara Hubbard's Organic Pecans (that we soaked and dried) are IN these brownies!


~While this recipe calls for a lot of butter, you really can't taste it. 

~For the everyday kind of person: If you want a chocolatey brownie that tastes buttery, just buy a "Pillsbury Family-Size Chocolate Fudge Brownie Mix" and instead of the oil & water that it calls for use: 1 stick of melted butter & the little bit of water that you would need to make the total right....those are super good! =)


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Hey everyone~ I'm giving away a copy of the cookbook I've been baking from! Be sure and use the widget below to enter to win! 
(or follow this link

 

Friday, January 23, 2015

Chocolate Chip Muffins

Week 21, recipe 18 ~ Chocolate Chip Muffins found on page 50
 
 I've never made Chocolate Chip muffins before- I've made Pumpkin Muffins with Chocolate Chips, but never Chocolate-Chocolate Chip Muffins!  They were good - needed salt, and maybe a dash more sugar.  Serve with butter! =)   They were the perfect complement to a soup & salad luncheon with Rachel & Lizzy.

I have only about 6 more cakes if my count is right...should I work on another cookbook after this?

Notes:
~ NEEDS salt.  
~ Maybe add a few more chocolate chips, too!
~Stay tuned for "Piece of Cake" cookbook Giveaway!  =)

With this baby, all your cakes will be SO much fun to bake!

Friday, January 16, 2015

Frosted Lime Bars

Week 20, recipe 17 ~ Frosted Lime Bars found on page 58


Elizabeth brought her 3000 piece jigsaw puzzle over- it completely covered the top of our kitchen table!  What we accomplished was a mere drop in the bucket, but it was fun, and we ended the evening with this cake.  I thought that "Frosted Lime Bars" would be something like lemon bars, so I confess I was a little disappointed that it was a cake that looked like cornbread, with green "whiskers" on top!  But it tasted SO good!



How do you like this little kitchen?
Notes:
~The flavor was very good, but that was no surprise because it had 2t. lime peel in the cake, and the topping was 6T. fresh squeezed lime juice, 4t. lime peel & 1/2c. sugar.   Very bright!
~This cake is very much like a pound cake- equal parts butter/sugar/flour/eggs.
~Here again, the lovely yellow color is due to the fact I used golden free-range eggs (from: www.facebook.com/GuadalupeRanch)!
~Be careful with the baking time- Mrs. Mayhew said 40 minutes, it tested done at 35 minutes, but we found the center was NOT done!  I just cut it out, placed it in a little loaf pan- and tossed it in the oven for 15ish minutes. =)


Thursday, January 8, 2015

Classic Cheesecake without Blackberry Topping

Week 19, recipe 16 ~ Classic Cheesecake without Blackberry Topping found on page 80


I've only made one other cheesecake before this- and it was your typical cheesecake.  This one called for separating the 3 eggs, and beating the yolks with the sugar, adding the rest of the ingredients except the egg whites, which you beat into stiff peaks, and then carefully fold in.  I can now say that I like folding in egg whites...it is fun!

Dad is a Plain Cheesecake man, and I am NOT a fan of Blackberries, so those are the reasons why I did not make the topping.  
Mom topped hers with Peach Jam.
Dad used Peach Jam & Picalilli.
I ate mine plain.
Sarah had Chocolate syrup.

Notes:
~I used approximately 20 squares/one package/140g Graham Crackers for the crust.
~The baking time was off again- 45 minutes was too long.
~This is a Plain Cheesecake, the lovely yellow color is due to the fact I used golden free-range eggs (from: www.facebook.com/GuadalupeRanch).
~Maggie calls for 2 teaspoons of dry lemon peel, I thought that it was too much- a little bitter or harsh?  Next time I would cut back.
 
Random cute family, in Grandma's kitchen

Friday, January 2, 2015

Chocolate and Raspberry Torte (NOT!)

 Week 18, recipe 15 ~ 
                  Chocolate and Raspberry Torte found on page 64
 
It is hard to tell the size of this cake- the whole thing was 3" X 8"!

Never again. NEVER AGAIN, I tell you!!!!!

The Genoise cake is supposed to be a basic cake...I've made 3- two chocolate & one coffee (here)....I'd like to pull my hair out or cry. Maybe both. 

(the situation made me think of Julie's meltdown while trussing the chicken...or whatever it was that she was doing).....Heavy Sigh.......just so you all know (and so you don't accidentally ask me to bake a Genoise) it is the last cake of this type that I'll ever bake.

This week's cake was supposed to to look kind of like a large Oreo cooky- simply bake a chocolate sponge cake, slice it in half horizontally, place half the cake in an 8" spring form pan (waxed paper lined), add a mound of Orange whipped cream with Raspberries & Dark Chocolate shavings...top with the other half of cake, press and freeze!  Easy right?!   My cake was SO flat. Mom encouraged me to make another...so I did.  Again, SO flat...sigh.

How should it be fixed? Mom and I thought just turn it into a Frozen Trifle!  =)  My Friends & Family enjoyed it, and said that had I not told them it was "not right", they would not have known.

Notes:
~I did not cry.
~ Make a regular chocolate Sponge Cake.
~Again we did not have "Orange Liqueur", so we used 1T. Brandy and 3T. Organic Orange Juice Concentrate.

Filling recipe:
   Whip into soft peaks:
     1 Tablespoon Brandy and 3 Tablespoons Organic Orange Juice Concentrate
     1 Tablespoon Powdered Sugar
     2 cups Heavy Whipping Cream
   Fold in:
     about 6oz fresh or frozen Raspberries
     2 oz (or 50g) Bittersweet Chocolate, at least 50% (I used 70%), grated
If you are making it like mine, fold in one layer of chocolate cake, too.
Freeze for 4 hours in a wax paper lined 8" spring-form pan, remove from pan and slice and serve!  

 Makes 8 generous servings.