Southern Living Inc. - Southern Living Classic Southern Desserts: All-time Favorite Recipes For Cakes, Cookies, Pies, Pudding, Cobblers, Ice Cream & More (Southern Living (Paperback Oxmoor))

Classic Southern Desserts From the Editors of Southern Living Classic Southern Desserts All-time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More Contents Foreword The reputations of many Southern cooks are tied to a fabulous dessert specialty. And, as we Southerners will agree, no meal is complete without a sweet finish. Whether youve been baking for years or are just starting out, this book of classic Southern desserts will guide your way to an abundance of guaranteed favorites. Generations of home cooks pass down to us their best recipes, full of warm memories with family and friends. After much testing and sampling, weve selected our most highly rated favoritesa tough job, I can assure you. We think youll love .

Its surprise, crisp, buttery white bread topping combines with canned cherries and a few pantry staples for simple goodness with little effort. Weve sprinkled our Food staffs expert knowledge and favorite techniques throughout these pages, sharing our most accurate and complete tips for baking success. For example, youll find everything you need to know to prevent common cake and pie mishaps in . Use these skills on our collection of delectable treats shared by our readers over the years. No matter which recipes you choose to prepare, youll capture a little bit of Southern charm and possibly bring back a bit of nostalgia with these fresh-baked desserts. So preheat your oven and get ready to delight your family and friends.

Scott Jones Executive Editor Luscious Layers & Other Cakes We put a lot of love into these luscious layers. For a creamy coconut sensation, try the . We have included flavor profiles from velvety, rich chocolate and tangy lemon to buttery caramel and decadent banana. Pair them with our delicious frostings for incomparable desserts that will seal your reputation as a fantastic baker. Call us shameless name droppers, but Southerners have a habit of honoring places and people, real or fictional, by naming cakes after them. In the late 1800s, Emma Rylander Lane, of Clayton, Alabama, took first prize at a county fair with her sponge cake iced with a fluffy white frosting.

She originally called the recipe Prize Cake, but friends convinced her to make the cake her namesake, and today youll likely find Lane Cake served at a familys most note-worthy occasions. Along with Mrs. Lane, other cakes honoring people and places include Lord and Lady Baltimore Cakes, Martha Washingtons Great Cake, and Kentucky Jam Cake. Other Southern-bred cakes include rich Caramel Cake, Coconut Cake, cocoa-based Red Velvet Cake, and, more recently, Hummingbird Cake. Submitted to Southern Living in 1978 from a North Carolina reader, Hummingbird Cake is the magazines most requested recipe. Double Chocolate-Praline-Fudge Cake, Fig Cake, and Lane Cake share a Southern heritage and definitely rank as cakes for "company." New-Fashioned Blackberry Chocolate Spice Cake Chocolate and spices mingle with sweet black-berries under a robe of chocolate fudge icing drizzled with blackberry sauce. Double Chocolate-Praline-Fudge Cake, Fig Cake, and Lane Cake share a Southern heritage and definitely rank as cakes for "company." New-Fashioned Blackberry Chocolate Spice Cake Chocolate and spices mingle with sweet black-berries under a robe of chocolate fudge icing drizzled with blackberry sauce.

Even traditionalists will be pleased with this updated classic. Makes 12 servings
Prep: 35 min.
Cook: 30 min.
Other: 1 hr., 10 min. Unsweetened cocoa 1 (18.25-oz.) package devils food cake mix 1 (3.4-oz.) package chocolate instant pudding mix 3 large eggs 1 cups milk 1 cup canola oil 1 Tbsp. vanilla extract 1 tsp. chocolate extract tsp. ground cinnamon tsp. ground ginger tsp. ground nutmeg tsp. ground cloves 2 (3.5-oz.) bittersweet dark chocolate with orange and spices candy bars, chopped 1 (21-oz.) can blackberry pie filling 2 (16-oz.) cans chocolate fudge frosting Garnish: fresh blackberries Preheat oven to 350. ground cloves 2 (3.5-oz.) bittersweet dark chocolate with orange and spices candy bars, chopped 1 (21-oz.) can blackberry pie filling 2 (16-oz.) cans chocolate fudge frosting Garnish: fresh blackberries Preheat oven to 350.

Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside. Beat cake mix and next 11 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Wrap and chill cake layers 1 hour or up to 24 hours. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of blackberry filling over cake.

Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Drizzle remaining filling over top of cake, letting it drip down sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, garnish, if desired.

Note: We tested with Betty Crocker for cake mix and Green and Blacks Organic for bittersweet dark chocolate. Tip: As a general rule in cake baking, grease cake pans with shortening unless the recipe states otherwise. Chocolate Turtle Cake A simple sweet caramel filling and turtle candies sandwiched between fudgy brownielike cake layers and frosted with dark chocolate come together in this ultimate dessert splurge. Makes 12 servings
Prep: 40 min.
Cook: 30 min.
Other: 2 hr., 10 min. Unsweetened cocoa 1 (18.25-oz.) package devils food cake mix 1 (3.9-oz.) package chocolate instant pudding mix 3 large eggs 1 cups milk 1 cup canola oil 2 tsp. chocolate extract 1 tsp. instant coffee granules 1 (6-oz.) package semisweet chocolate morsels 1 cup chopped pecans 1 (16-oz.) container ready-to-spread cream cheese frosting cup canned dulce de leche 2 (7-oz.) packages turtle candies 1 (16-oz.) can ready-to-spread chocolate fudge frosting 1 (12-oz.) jar dulce de leche ice cream topping cup pecan halves, toasted Preheat oven to 350. instant coffee granules 1 (6-oz.) package semisweet chocolate morsels 1 cup chopped pecans 1 (16-oz.) container ready-to-spread cream cheese frosting cup canned dulce de leche 2 (7-oz.) packages turtle candies 1 (16-oz.) can ready-to-spread chocolate fudge frosting 1 (12-oz.) jar dulce de leche ice cream topping cup pecan halves, toasted Preheat oven to 350.