Posted by Kim on December 20, 1998 at 16:04:18:

I saw them make this cake on a locla t.v. show...found it on the net.... I thought you all might want to take a look .... here it is.........

Ambrosia Cake

2-1/4 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups sugar
5 large eggs, separated
2 tablespoons orange rind
3/4 cup fresh orange juice
1/2 cup vegetable oil1 teaspoon vanilla extract
3 egg whites
1/2 teaspoon cream of tartar
Orange Filling
Coconut Cream Filling
Orange Buttercream Frosting
1 orange (optional)
1 tablespoon sugar


Coat 2 (9-inch) round cakepans with cooking spray; line bottoms with wax paper. Set aside.
Combine first 4 ingredients in a large mixing bowl. Add yolks and next 4 ingredients; beat at medium speed with an electric mixer 2 to 3 minutes or until smooth.
Beat 8 egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; fold into batter. Spoon batter into pans.
Bake at 325° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper, and cool 20 minutes on wire racks. Cut layers in half horizontally, forming 4 thin layers; spread each layer evenly with Orange Filling. Cool completely on wire racks.
Spread Coconut Cream Filling between layers over Orange Filling; spread top and sides with 2-1/2 cups Orange Buttercream Frosting. Pipe remaining frosting in a lattice design on top of cake using a basket weave decorating tip. Pipe a border around top edge of cake using a star tip. If desired, cut orange rind into thin strips using a zester, and toss with 1 tablespoon sugar; sprinkle over border. Cover and chill. Let stand at room temperature 1 hour before serving. Store in refrigerator. Yield: 1 (4-layer) cake.

Orange Filling:
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup fresh orange juice1/4 cup butter or margarine
3 tablespoons grated
orange rind
Whisk together first 3 ingredients in a heavy saucepan; gradually whisk in orange juice. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 to 2 minutes or until thickened. Remove from heat; stir in butter and orange rind. Cool. Yield: 1-2/3 cups.
Note: Filling may be stored in refrigerator up to 2 days.

Coconut Cream Filling:
1 (15-ounce) can cream of coconut
1 cup whipping cream
1/4 cup all-purpose flour
1/8 teaspoon salt6 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups flaked coconut


Whisk together first 4 ingredients in a heavy saucepan. Cook over medium heat, whisking constantly, 2 to 3 minutes or until bubbly around edges. Gradually whisk about one-fourth of hot mixture into yolks; add to remaining hot mixture, whisking constantly.
Cook over medium heat, whisking constantly, 4 to 5 minutes or until thickened (do not boil); remove from heat. Stir in butter and vanilla; cool, whisking occasionally. Stir in coconut. Cover and chill 3 hours. Yield: 6 cups. Note: Filling may be stored in refrigerator for up to 3 days.

Orange Buttercream Frosting:
3/4 cup butter or margarine, softened
2 (16-ounce) packages powdered sugar, sifted
1/2 cup fresh orange juice
1/8 teaspoon salt1 tablespoon vanilla extract
3 tablespoons grated
orange rind


Beat butter at medium speed with an electric mixer until creamy. Add sifted powdered sugar alternately with orange juice, beating well after each addition.
Stir in salt, vanilla, and rind. Yield: about 4 cups.


Here is one more I am going to make.... Hope you like it... I know the other one is so long but, read it is not a dificult as you might think... Either way I hope this helps you out>>>> Kim ...... Merry Christmas



Posted by Kim on December 19, 1998 at 20:06:24:




Hershey Chocolate Cake

I found this recipe on another message board and just want to share it here... It sounds soooooo good! I think I will make it for Christmas.. Kim


This recipe was given to me by my "second" mother over 25 years ago (before I could read {Hey, someone might believe it!}). She probably had been making this cake 15 - 20 years before that. As she is a degreed - certified - whatever they are called chef - pastries her speciality - this one is really a keeper. I don't know the origins of the recipe - if it is one she came up with, got in school or someplace else- but that doesn't matter, it will always be known to us as her cake recipe. Be forewarned - this is not for the faint-of-heart - it's LOADED with calories. And no, the ingredients are NOT typos!

Hershey Bar Cake

8 regular sized Hershey Bars**
1 one pound can of Hershey Syrup
2 cups white sugar
1/2 pound butter
4 eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
2 1/2 cups flour
1 cup sour cream

In a double boiler over low heat, melt the Hershey bars and syrup. Meanwhile, in a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each egg. Add the vanilla, then blend in the dry ingredients and sour cream in alternating batches. (First add about 1 cup of the dry ingredients, then about 1/4 cup of the sour cream, then more flour, then more sour cream and so on, until both ingredients are incorporated into the batter).
Add the melted chocolate to the above batter - the mixture will thin down considerably. Pour the batter into a greased and floured (if desired, flour your pan with cocoa powder to avoid the white streaks flour can leave on a chocolate cake) 10" tube pan. Any leftover batter can be frozen or made into cupcakes (don't frost - it will be like gilding the lily - a sprinkle of powder sugar over the top will be a nice touch).
Bake at 300 to 325 degrees F for 1 1/2 to 2 hours. Test after 1 1/2 hours - if a long tester comes out clean, baking can be stopped. If not, continue baking, checking every 15 minutes until cake is done.
Cool completely before removing cake from pan.

**Because this is an old recipe and candy bars were bigger way back then, I usually use 8 1/2 to 9 regular candy bars. Also, Hershey's now makes a dark chocolate candy bar and syrup - I suppose dark chocolate lovers could substitute these for the milk chocolate ingredients, though you may have to increase the sugar a little to compensate for the bitterness of dark chocolate. I haven't tried this myself, though I have been tempted to since my sister loves dark chocolate.