Living - Southern Living 1,001 Ways to Cook Southern: The Ultimate Treasury Of Southern Classics

Classic Southern Desserts All-time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More 2010 by Oxmoor House, Inc. 2010 by Time Home Entertainment Inc. 135 West 50th Street, New York, NY 10020 Southern Living is a registered trademark of Time Inc. Lifestyle Group. Oxmoor House is an imprint of Time Home Entertainment Inc. All rights reserved.

No part of this book may be reproduced in any form or by any means without the prior written permission of the publisher, excepting brief quotations in connection with reviews written specifically for inclusion in magazines or newspapers, or limited excerpts strictly for personal use. ISBN-13: 978-0-84875-270-5 ISBN-10: 0-8487-3643-5 Library of Congress Control Number: 2009937170 Printed in the United States of America Third Printing 2012 Oxmoor House, Inc. VP, Publishing Director: Jim Childs Editorial Director: Susan Payne Dobbs Senior Brand Manager: Daniel Fagan CLASSIC SOUTHERN DESSERTS Senior Editor: Rebecca Brennan Project Editors: Emily Chappell, Sarah H. Doss Senior Designer: Melissa Jones Clark Director, Test Kitchens: Elizabeth Tyler Austin Assistant Director, Test Kitchens: Julie Christopher Test Kitchens Professionals: Allison E. Cox, Julie Gunter, Kathleen Royal Phillips, Catherine Crowell Steele, Ashley T. Strickland Photography Director: Jim Bathie Senior Photographers: Ralph Anderson, Van Chaplin, Gary Clark, Jennifer Davick, Art Meripol, Charles Walton IV Photographers: Robbie Caponetto, Laura W.

Glenn, Beth Dreiling Hontzas Senior Photo Stylists: Kay E. Clarke, Buffy Hargett Associate Photo Stylist: Katherine Eckert Coyne Senior Production Manager: Greg Amason Assistant Production Manager: Diane Rose Contributors Copy Editor: Dolores Hydock Interns: Georgia Dodge, Natalie Heard, Laura Hoxworth, Perri K. Hubbard, Allison Sperando, Jessica Stephens, Christine Taylor To order additional publications, call 1-800-765-6400 or 1-800-491-0551. For more books to enrich your life, visit oxmoorhouse.com To search, savor, and share thousands of recipes, visit myrecipes.com Cover (left to right, top to bottom): Back cover (left to right): 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. While a few of these cakes may rarely appear on todays tables, the art of cake baking remains a point of great pride among Southern cooks, and now, as in Colonial days, the type of cake served still conveys, to a degree, the status of the occasioncakes made with available ingredients like everyday pound cakes and upside-down skillet cakes are for family; those made with previously hard-to-get ingredients like citrus fruit or coconut are reserved for weddings and holidays. 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. 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. almond extract 2 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.