GE 840081100 manual Harvest Apple Cake, Mocha Souffle Cake

840081100 ENv00 7/17/01 11:25 AM Page 14

Harvest Apple Cake

1 cup sugar	1 teaspoon baking soda
1 cup light brown sugar	1 teaspoon salt
11⁄2 cups vegetable oil	1⁄2	teaspoon cinnamon
3 eggs	1⁄2	teaspoon nutmeg
2 teaspoons vanilla extract	2 cups finely chopped apples
3 cups flour	1 cup chopped pecans

Preheat roaster oven to 325ºF. In a large mixing bowl beat together sugars, oil, eggs, and vanilla. Add flour, soda, salt, cinnamon, and nutmeg. Mix until blended. Stir in apples and nuts. Pour into greased 10-12 cup bundt or tube pan. Place in roaster oven and bake 1 hour or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes; then invert on cookie rack to cool.

Mocha Souffle Cake

6 ounces semisweet baking chocolate	1 cup butter
2 ounces unsweetened baking chocolate	1 tablespoon instant coffee
OR	8 eggs, separated
	1⁄4 teaspoon salt
8 ounces bittersweet chocolate	1 cup sugar
	1 teaspoon vanilla

In double boiler or heavy saucepan over low heat, melt chocolate, butter, and instant coffee. Set aside. In a mixing bowl beat egg whites and salt until whites hold a point but not stiff. Set aside. In a mixing bowl whisk egg yolks. Add some of the melted chocolate to the yolks, then whisking quickly, add remaining chocolate to the yolks. Stir in sugar and vanilla. Add a few large spoonfuls of egg whites to the chocolate. Fold in. Add remaining whites and fold until combined. Generously butter a bundt or 10-inch tube pan then generously coat with sugar. Pour in chocolate mixture. Place in roaster oven and bake at 300ºF for 2 hours. The cake will rise and then fall during baking. Remove from oven and let sit in pan 5 minutes. Invert onto serving plate. Best if served warm with whipped cream or ice cream.

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