Three Milk Cake

Ingredients

• 6 eggs, separated
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1 teaspoon almond extract
• TOPPING:
• 1 (14 ounce) can sweetened condensed milk
• 2 cups heavy whipping cream
• 1/2 cup light corn syrup
• 7 tablespoons evaporated milk
• 2 teaspoons vanilla extract
• ICING:
• 1/2 cup heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon almond extract 

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  Directions

  1. In a large mixing bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 35-45 minutes or until a toothpick comes out clean. Cool on a wire rack. Poke holes in cake with a fork. Chill overnight.
  2. In a saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
  3. In a mixing bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a bowl, combine the sour cream, confectioners' sugar and extract. Fold in whipped cream. Spread over cake. Refrigerate until serving.

Coconut-Cream Cheese Frosting

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon coconut flavoring
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1 cup sweetened shredded coconut, toasted (optional) 

• Directions

  1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Moist Chocolate Cake

Ingredients

• 1 1/2 cups cake flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons butter (no substitutes)
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• FROSTING:
• 1/2 cup sugar
• 4 1/2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1/2 cup hot coffee or water
• 4 1/2 teaspoons butter
• 1/2 teaspoon vanilla extract 

• Directions

  1. In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on hight for 1 minute. Stir; cook 30 seconds longer or until melted.
  2. In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.

Strawberry Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 2 (10 ounce) packages frozen sweetened strawberries, thawed
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 3 eggs
• 1 tablespoon water  

Directions

1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.