Cook of the Week: Linda Green recipes

Thomas Wells | Buy at photos.djournal.com German's Sweet Chocolate Cake and Caramel Cake.

Thomas Wells | Buy at photos.djournal.com
German’s Sweet Chocolate Cake and Caramel Cake.

Banana Cake

1 box butter-flavor cake mix

4 eggs

1 cup oil

1 teaspoon baking soda

312 cups mashed bananas

Frosting

1 (8-ounce) block cream cheese, softened

1 box confectioner’s sugar

1 stick butter

1 cup chopped pecans

Combine cake mix, eggs, oil and baking soda and mix well. Fold in bananas. Pour batter into 3 greased, floured cake pans. Bake at 350 degrees for about 20 minutes. Let layers cool.

For frosting, cream together the cream cheese, powdered sugar and margarine. Fold in pecans. Spread frosting between layers and on top and sides of cake.

German’s Sweet Chocolate Cake

1 (4-ounce) package Baker’s German’s Sweet Chocolate

12 cup water

4 eggs, separated

2 cups all-purpose flour

1 teaspoon baking soda

14 teaspoon salt

2 sticks butter, softened

2 cups sugar

1 teaspoon vanilla

1 cup buttermilk

Coconut-Pecan Frosting

4 egg yolks

1 (12-ounce) can evaporated milk

112 teaspoons vanilla

112 cups sugar

112 sticks butter

1 (7-ounce) package coconut

112 cups chopped nuts

Preheat oven to 350 degrees. Cover bottom of three (9-inch) round cake pans with wax paper; spray both sides with cooking spray.

Microwave chocolate and water in a large bowl on high for 11⁄2 to 2 minutes or until chocolate is melted.

Beat egg whites in a small bowl with a mixer on high speed until stiff. Set aside.

Combine flour, baking soda and salt and set aside.

Beat butter and sugar in a large bowl with a mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well until all is blended. Gently fold in egg whites. Pour batter into prepared pans.

Bake layers for 30 minutes or until a toothpick inserted in the centers comes out clean. Immediately run a small spatula around cake pans. Cool cake in pans for 15 minutes. Remove to wire racks to cool completely.

For the frosting, beat egg yolks, milk and vanilla in a large saucepan with a whisk until well blended. Add sugar and butter. Cook on medium heat for 12 minutes or until thick and golden brown, stirring constantly. Add coconut and nuts and mix well. Spread frosting between layers and on top and sides of cake.

Caramel Cake

3 cups all-purpose flour

1 tablespoon baking powder

2 sticks unsalted butter, room temp

2 cups granulated sugar

4 eggs, beaten

1 cup milk

1 teaspoon vanilla

12 teaspoon salt (optional)

Icing

1 stick unsalted butter

1 cup packed dark brown sugar

14 cup milk

2 cups sifted confectioner’s sugar

Preheat oven to 350 degrees. Cover bottom of three (9-inch) round cake pans with wax paper; spray both sides with cooking spray.

Combine flour and baking powder in a bowl. Beat butter and sugar in a separate bowl at medium speed until smooth. Add eggs, beating until batter is smooth. At low speed, alternately beat in flour mixture and milk. Beat in vanilla and salt, if using. Pour batter into prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean.

Cool pans on a wire rack for 10 minutes. Remove cake from pans and allow to cool completely.

For the icing, melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil, stirring to dissolve sugar. Remove from heat and cool completely. This is important. Beat powdered sugar into mixture until smooth. Spread icing between layers and on top and sides of cake.

Note: If you like a lot of icing, double the recipe.

Ham and Potato Casserole

8 to 10 medium red potatoes

12 teaspoon salt

112 tablespoons butter

112 tablespoons all-purpose flour

1 (12-ounce) can evaporated milk

12 ounces Velveeta processed cheese

1 bell pepper, chopped

1 onion, sliced

2 teaspoons oregano

12 teaspoon black pepper

10 to 12 ounces deli sliced ham

Peel and slice potatoes. Boil until almost done, but firm. Sprinkle with salt.

In a large saucepan, melt butter. Add flour and stir with a whisk to make a roux. Add milk and cheese and cook over low heat until cheese has melted. Add bell pepper, onion, oregano and pepper.

In a greased 9×13-inch casserole, layer half of the potatoes, half of the ham and half of the cheese sauce. Repeat layers. Bake at 350 degrees for 20 to 30 minutes.