Southern Living Inc. - Best Southern desserts: 205 cakes, pies, cookies, cobblers & more

Editors Note This issue represents our best desserts from 50 years. We edited and re-tested recipes when necessary. We also preserved the original whenever possible. For this reason, there may be minor inconsistencies in recipe style. In our opinion, technique and language may change with time, but quality and accuracy never will. eISBN: 978-0-84875-014-5 PHOTOGRAPHED BY GREG DUPREE STYLING BY MISSIE NEVILLE CRAWFORD FOOD STYLING BY MARIAN COOPER CAIRNS EDITOR IN CHIEF SID EVANS EDITOR, SPECIAL EDITIONS JESSICA S. eISBN: 978-0-84875-014-5 PHOTOGRAPHED BY GREG DUPREE STYLING BY MISSIE NEVILLE CRAWFORD FOOD STYLING BY MARIAN COOPER CAIRNS EDITOR IN CHIEF SID EVANS EDITOR, SPECIAL EDITIONS JESSICA S.

THUSTON ART DIRECTOR CLAIRE CORMANY CONTRIBUTING FOOD EDITOR PAT YORK MANAGING EDITOR MARY ELIZABETH DAVIS ASSOCIATE PRODUCTION MANAGER RACHEL ELLIS COPY CHIEF JULIE GILLIS EDITORIAL FELLOW ABIGAIL WILT CAKES IF OUR TEST KITCHEN HAS A SPECIALTY, ITS CAKES. FROM LAYER CAKES TO CHEESECAKES, FROSTINGS TO FILLINGS, WE LOVE THEM ALL. AND WE CANT RESIST THE URGE TO PUT THEM ON A PEDESTAL A BEAUTIFUL CAKE STAND IS OUR SIGNATURE Test Kitchen Tip Its best to freeze unfrosted cake layers because frosting can crack during the freezing and thawing process. Place completely cooled cake layers on baking sheets, and freeze. Wrap each layer in plastic wrap and aluminum foil, and place in large zip-top bags. Freeze up to one month.

PERFECT CHOCOLATE CAKE September 1977 Submitted by Dondee Gage Steves, San Antonio, Tex. What makes this recipe worthy of being called perfect? Every taster in our Test Kitchen said it couldnt get any better. 1 cup cocoa 2 cups boiling water 1 cup butter softened 2 cups sugar 4 eggs 2 cups all-purpose flour 2 tsp. baking soda tsp. baking powder tsp. vanilla extract Baking spray with flour Whipped Cream Filling Perfect Chocolate Frosting Combine cocoa and boiling water, stirring until smooth; let stand 30 min. vanilla extract Baking spray with flour Whipped Cream Filling Perfect Chocolate Frosting Combine cocoa and boiling water, stirring until smooth; let stand 30 min.

Cream butter, and gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and next 3 ingredients; add to creamed mixture alternately with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with flour mixture. Stir in vanilla. Do not overbeat. Pour batter into 3 greased (with baking spray) 9-inch round cakepans.

Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely. Spread Whipped Cream Filling between layers; spread Perfect Chocolate Frosting on top and sides. Chill until serving time. MAKES 1 (3-layer) cake.

HANDS-ON 1 hour, 13 min. TOTAL 1 hour, 43 min. WHIPPED CREAM FILLING 1 cup whipping cream 1 tsp. vanilla extract cup sifted powdered sugar Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until soft peaks form. Chill. MAKES about 2 cups.

PERFECT CHOCOLATE FROSTING 1 (6-oz.) package semisweet chocolate morsels cup half-and-half cup butter 2 cups sifted powdered sugar Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed of an electric mixer until frosting holds its shape and loses its gloss. Add a few more drops of half-and-half, if needed, for spreading consistency. MAKES 2 cups. STRAWBERRY SWIRL CREAM CHEESE POUND CAKE March 2011 Submitted by Nancy H.

Test, West Chester, Ohio. Here the cream cheese is added after beating the butter and sugar. 1 cups butter, softened 3 cups sugar 1 (8-oz.) package cream cheese, softened 6 large eggs 3 cups all-purpose flour 1 tsp. almond extract tsp. vanilla extract cup strawberry glaze 1 (6-inch) wooden skewer Preheat oven to 350. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in extracts.

Pour one-third of batter into a greased and floured 10-inch tube pan. Dollop 8 tsp. strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining one-third of batter. Bake at 350 for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. note: We tested with Marzetti Glaze for Strawberries. note: We tested with Marzetti Glaze for Strawberries.

MAKES 12 servings. HANDS-ON TIME 25 min. TOTAL TIME 2 hours., 35 min. LEMON BAR CHEESECAKE February 2013 Imagine the delicious possibilities of lemon bars and cheesecake together in one indulgent dessert. Using a dark springform pan ensures a golden brown crust without having to bake before adding the filling. salt cup cold butter, cubed 2 egg yolks 1 to 2 Tbsp. ice-cold water 4 (8-oz.) packages cream cheese, softened 1 cup granulated sugar 4 large eggs 2 tsp. vanilla extract 2 cups Quick-and-Easy Lemon Curd, divided Candied Lemon Slices (optional) Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. vanilla extract 2 cups Quick-and-Easy Lemon Curd, divided Candied Lemon Slices (optional) Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended.

Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap.

Chill 4 to 24 hours. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes. Meanwhile, preheat oven to 325. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth.

Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan. Bake at 325 for 1 hour to 1 hour and 10 minutes or just until center is set.

Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours. Remove sides of pan, and transfer cheesecake to a serving platter.

Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices. MAKES 10 to 12 servings. HANDS-ON 40 min. TOTAL 22 hours, 45 min., including curd and candied lemon. CANDIED LEMON SLICES Cut 2 small lemons into -inch-thick rounds; discard seeds. fresh lemon juice, and cup water in a large skillet over medium heat until sugar is dissolved. fresh lemon juice, and cup water in a large skillet over medium heat until sugar is dissolved.