Cream Roll Strawberry

Ingredients

Original recipe makes 1 jelly roll cake

 4 eggs

 1 cup white sugar

 1/2 cup hot water

 1 teaspoon vanilla extract

 1 cup sifted all-purpose flour

 1 teaspoon baking powder

 1/2 teaspoon salt

 1/2 cup confectioners' sugar for dusting

 2 cups fresh strawberries

 2 cups heavy whipping cream

 1 teaspoon unflavored gelatin

 2 tablespoons white sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
2. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
3. Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Pecans Cheesecake

Ingredients

Original recipe makes 1 - 9 inch cheesecake

 1 1/2 cups crushed graham crackers

 2 teaspoons white sugar

 1/2 teaspoon ground cinnamon

 1/2 cup chopped pecans

 5 tablespoons melted butter

 2 (8 ounce) packages cream cheese, softened

 4 eggs

 2 cups sugar

 1 teaspoon vanilla extract

 1 (16 ounce) container sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Ricotta Cake

Ingredients

Original recipe makes 1 - 9x13 inch pan

 1 (18.25 ounce) package yellow cake mix

 3 pounds ricotta cheese

 1 cup white sugar

 5 eggs

 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
2. In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

Root Beer Float Cake

Ingredients

Original recipe makes 1 - 9x13 inch pan

 1 (18.25 ounce) package white cake mix

 1 1/2 cups root beer

 1/2 cup vegetable oil

 3 eggs

 1 (1.3 ounce) envelope whipped topping mix

 1/4 cup root beer

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the frosting: In a large mixing bowl, combine the whipped topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread on top of cake.

Mocha Cake

Ingredients

Original recipe makes 1 - 10 inch Bundt pan

 3/4 cup unsalted butter, softened

 3 cups white sugar

 3/4 cup unsweetened cocoa powder

 5 egg yolks

 1 teaspoon baking soda

 4 tablespoons cold water

 1/4 cup strong brewed coffee

 1 cup coffee flavored liqueur, divided

 3 tablespoons vanilla extract

 1 1/2 cups all-purpose flour

 3 egg whites

 1 cup confectioners' sugar

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
4. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.
5. To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.