Flavored Fudges

[Joseph Hall]

Okay, armed with my newfound knowledge of fudgery, I'm going to try
out a second batch, but this time I'd like to go with something just a
little different. I see all sorts of different flavors of fudge in the
store, things like key lime and orange cream. How different are fruit
fudges from regular old chocolate fudge? Is there anything special
that I need to keep in mind?

--
Joseph

[gonzal...@gmail.com]

I live in south florida and we have this chain of supermarkets named
Publix that sell all type of cakes they call creme cake. I've been
dieing to reproduce their taste and I ran across this local bakeshop in
miami called Latina Bakery, their web site is www.latinabakery.com and
the owner gave me the recipe, it goes like this

Ingredients:
1/2 cup butter, softened
1/3 cup shortening
1 3/4 cups sugar
4 egg yolks (whites used later in recipe)
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
3/4 cup finely chopped pecans
4 egg whites
12 ounces cream cheese
6 tablespoons butter
1 1/2 teaspoons vanilla
6-7 cups confectioners' sugar
1/2 cup coconut, toasted
pecan halves (optional)

Directions:
Grease and flour three 8- or 9-inch round baking pans. (NOTE: This cake
can also be baked in a 9x13-inch pan (35 to 40 minutes cooking time).
If you make 9x13-inch cake, you will only need half of frosting
recipe).

Preheat oven to 350°F.
In large bowl, beat butter and shortening with mixer until combined.
Add sugar; beat on medium speed until light and fluffy.
Add egg yolks and vanilla; beat well.
In another bowl,combine flour, baking powder and soda.
Add dry mixture and buttermilk alternately to butter mixture, beating
on low after each addition just until combined.
Stir in chopped pecans.
Thoroughly wash and dry beaters.
In clean bowl, beat egg whites with mixer on high speed until stiff
peaks form.
Stir about one-third of egg whites into the cake batter, then fold in
remaining whites.
Divide batter evenly between prepared pans.
Bake at 350?F for 18 to 30 minutes (depending on size of pan and oven
temperature) until wooden toothpicks inserted near centers come out
clean.
Cool on wire racks for 10 minutes.
Remove from pans and cool completely on wire racks.
Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6
tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
Gradually stir in powdered sugar until frosting is right consistency
for spreading, beating until smooth. (Makes about 4 cups frosting).
Assemble cake, frosting between layers and top.
Sprinkle top with toasted coconut and garnish with pecan halves.
Cover loosely and store in refrigerator.

You can use this for anything ..ALex

[perl...@gmail.com]

Oh man. I made this cake this weekend and brought it to the UDB
meeting. It's really rich and really good. I did run across some high
altitude problems though. It took forever to cook the middle of the
cake, and it seemed a little dense. I think I may have to drop the
sugar content a little next time, and probably some of the leavening.