Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs

3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
8 ounces crushed pineapple — drained
2 cups carrots — grated

3 1/2 ounces coconut
1 cup walnuts — chopped
Buttermilk Glaze
1 cup sugar
1 stick butter
1 tablespoon corn syrup

1/2 teaspoon baking soda
1/2 cup buttermilk
Cream Cheese Frosting
2 sticks butter
16 ounces cream cheese
2 teaspoons orange juice

8 cups powdered sugar
2 tablespoons vanilla
2 teaspoons grated orange peel

Preheat oven to 350
Grease 2 cake pans
Sift flour, soda, cinnamon, and salt together. Set aside

In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla. Mix well.
Add flour mixture, pineapple, carrots, coconut and nuts. Stir well.
Pour into prepared pans. Bake 55 minutes or until toothpick comes out clean.
While cake is baking prepare glaze in small saucepan.

Remove cake from oven and slowly pour warm glaze over hot cake.
Cool cake in pan until glaze is totally absorbed. about 15 minutes.

Cool completely out of pan.
Prepare frosting and frost cake. Refrigerate until frosting is set. Serve chilled.

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Carrot Cake
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Chocolate Oblivion Truffle Torte

Preheat the oven to 425 degrees

1 pound bittersweet chocolate — * see note
1/2 pound unsalted butter
6 large eggs — * see note
8″ spring-form pan at least 2 1/2 inches high.
Butter and line the bottom with buttered parchment paper or wax paper.
Wrap a double layer of heavy-duty foil around the outside of the 8″ pan. Since we are baking this in a water bath, this is to prevent water from invading our batter.

Use a 10″ cake pan, or roasting pan to serve as a water bath (you will place the 8″ pan into this one)

In a large metal bowl set over a pan of hot, not simmering water (the bottom of the bowl should not touch the water) combine chocolate and butter and let stand, stirring occasionally until smooth and melted.


In a large bowl set over pan of simmering water, heat the eggs stirring constantly to avoid curdling until just warm to the touch.

Remove from heat, and beat using a whipping beater until triple in volume and soft peaks form when the beater is raised (about 5 minutes)

Using a large wire whisk or spatula fold half of the eggs into the chocolate mixture until almost incorporated.
fold in the remaining eggs until just blended and no streaks remain.

Finish by using a heavy spatula to ensure the heaver mixture at the bottom is incorporated.

Scrape into the prepared pan (the 8″ one) and smooth the top with a spatula.
Place 8″ spring form pan into larger water-bath pan and surround it with hot water until it comes up the sides of the spring-form pan 1 inch.

Bake 5 minutes and cover loosely with a piece of buttered foil, and bake 10 minutes.

The cake will look soft, but this is as it should be.
let cool 45 minutes on a rack
cover with plastic wrap, and refrigerate until very firm (about 3 hours).

Unmold by wiping sides of pan with hot damp cloth, then place onto plate

The cake can be stored up to two weeks refrigerated, but do NOT freeze, it will make the cake poopy.

* eggs: equaling 1 1/4 **scant** liquid cups
* chocolate: if using Tolbler extra bittersweet, add 3 tablespoons of sugar while beating eggs.

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Chocolate Oblivion Truffle Torte
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2 sticks butter (1c) or part butter/part shortening

1 teaspoon vanilla

2-4 Tablespoons milk

4 cups sifted confectioners sugar

pinch of salt (if using unsalted butter or shortening)

Cream butter, add sugar gradually, mixing in milk as needed to keep it smooth. Add vanilla. Add more milk to desired consistency. *If you use water instead of milk, the icing will set up a little bit better for keeping at room temp.

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Horseradish Grill’s Chocolate Cake

2 cups sugar
1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate — cut into 1/4 inch pieces

1 cup double-strength brewed coffee — Hot
2 large eggs — room temperature
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup sour cream

Chocolate Butter Frosting:
1 cup heavy whipping cream
8 tablespoons unsalted butter
1/3 cup sugar
1/4 teaspoon salt
16 ounces semisweet chocolate, cut into 1/4 inch pieces

1/4 cup double-strength brewed coffee
1 teaspoon vanilla

Butter two 9-inch round cake pans, 2 inches deep, and line with parchment or wax paper

Preheat oven to 325 degrees

In mixing bowl, stir together the sugar, flour, salt, and baking soda and set aside.

Place the cut-up chocolate in a bowl and pour the hot coffee over it. Let stand while the chocolate melts andyou are preparing other ingredients.

In a large mixing bowl, whisk the eggs until liquid, then whisk in the oil, vanilla, and sour cream, one at a time.

Whisk the chocolate and coffee mixture smooth and scrape it into the egg mixture; whisk smooth.

Use a rubber spatula to fold a third of the flour mixture into the chocolate batter. Repeat until all dry ingredients are incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake about 30 mintues, or until well risen and a toothpick inserted in the center emerges clean. Cool ckes in pans on racks for 5 minutes then invert, peel off paper, and invert again onto racks to cool right side up.

To make the frosting, combine the cream, butter, sugar, and salt in a saucepan and bring to a simmer over low heat. Remove from heat and whisk once to make sure butter is melted, then add chocolate. Shake pan to make sure all the chocolate is covered, then allow to stand 5 minutes. Whisk frosting smooth and whisk in coffee and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. Be careful not to leave it in the refrigerator too long, or it will set very hard. If it does, divide the hardened filling into 8 or 10 pieces and stir in a bowl over warm water to spreading consistency.

“Chocolate Cookbook”

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Horseradish Grill's Chocolate Cake
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Spiced Pumpkin Cheesecake

9 whole graham crackers (5 oz), broken into large pieces
3 Tbls. sugar
1/2 t. ginger
1/2 t. cinnamon
1/4 t. cloves
6 Tbls. butter, melted

Adjust an oven rack to the lower-middle position and heat to 325 degrees. Spray the bottom and sides of a 9 inch springform pan evenly with cooking spray. Process crackers and spices for crust in food processor (or crush crackers with a rolling pin and stir in spices. Drizzle melted butter over crackers/spices mixture and stir. Press into the bottom and partially up the sides of the greased springform pan. A flat bottomed measuring cup works well for doing this evenly. Bake in heated oven until fragrant, 12 – 15 minutes. Cool to room temp (about 20 minutes). Once cool, wrap the outside of the pan with two large pieces of heavy duty foil so that it is covered all the way up the sides.

1 1/3 c. sugar
1 t. cinnamon
1/2 t. ground ginger
1/4 t. nutmeg
1/4 t. cloves
1/4 t. allspice
1/2 t. salt
1 (15-oz) can pumpkin puree
3 (8oz) packages cream cheese at room temperature
1 Tbls. vanilla extract
1 Tbls. lemon juice
5 large eggs, at room temperature
1 cup heavy whipping cream

Top layer:
16oz sour cream
1/3 cup sugar
1 t. vanilla

Bring about 4 qts. water to simmer in a stockpot. While the crust is cooling, whisk the sugar, spices and salt in a small bowl; set aside. Line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with a second triple layer of towels. Press firmly until the towels are saturated, this will remove unwanted excess moisture from the pumpkin. Peel back the top layer of towels and discard. Set aside pumpkin.

Beat the cream cheese at medium speed to break up and soften, about 1 minute. Scrape the beater and sides of bowl. Add about a third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each addition. Add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape the bowl. Add 3 of the eggs and beat at medium-low speed until incorporated, about 1 minute; scrape the bowl. Add the remaining 2 eggs and beat until incorporated, about 45 seconds, scrape the bowl. Add the heavy cream and beat at low speed until combined, about 45 seconds. Using a rubber spatula, scrape the bottom and sides of the bowl and give a final stir by hand.

Pour the filling into the springform pan (that has been wrapped in foil) and smooth the surface. Set the springform pan in a roasting pan. Set the roasting pan in the oven and pour enough boiling water to come about half-way up the sides of the springform pan. Bake until the center of the cake is slightly wobbly when the pan is shaken and the center reads 150 degrees on an instant-read thermometer, about 1 1/2 hours.

Top layer:

While cake is baking, combine 16oz sour cream, 1/3 cup sugar and 1 tsp. vanilla. Once the cake has reached the 150 degrees, spread the sour cream mixture over the top and smooth. This is a little bit tricky with the water bath but works if you pull out the oven rack just far enough to pour the topping on and smooth. Bake cake about 6-8 minutes longer; the topping will look just set, it doesn’t become firm.

Remove the cake from the oven, still in the roasting pan, and set on a wire rack to cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and set on a wire rack to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

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Spiced Pumpkin Cheesecake
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