Lemon Poppy Seed Cake with Strawberries brought by Angela

INGREDIENTS

White Chocolate Frosting
21⁄2 cups cold heavy cream
6 oz white chocolate, chopped

Cake
2 1⁄4 cups cake flour
1 1⁄2 tsp baking powder
2 Tbsp poppy seeds
1⁄4 tsp salt
1 1⁄2 cups sugar
1 1⁄4 sticks (1⁄2 cup plus 2 Tbsp) unsalted butter, softened
1 1⁄2 Tbsp grated lemon zest
2 Tbsp lemon juice
Whites from 3 large eggs plus 1 whole egg
1 cup whole milk
8 Tbsp strawberry jam
1 lb strawberries (reserve 4 small whole berries for garnish), hulled and sliced

PREPARATION
1. Frosting: Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.

2. Cake: Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.

3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.

4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.

5. To finish the frosting: In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.

6. To assemble cake: With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting. Decorate with reserved berries.

Dream Cupcakes brought by Carrie

1 package (18-1/4 ounces) chocolate cake mix
2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/4 cup flaked coconut, optional

Directions: Prepare cake mix according to package directions for cupcakes. Fill paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and coconut if desired. Drop about 2 teaspoonfuls of cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator. Yield: about 2-1/2 dozen.

Southwest Georgia Pound Cake brought by Britney

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Chocolate Sourcream Cake brought by Emily

2 oz chocolate
1/2 c oil
1/2 c water

1 c sugar
1 c flour
1/2 tsp salt
3/4 tsp baking soda

1 egg
1/2 c sour cream
1 tsp vanilla

Melt chocolate, oil, and water in a saucepan on low heat. Then add sugar, flour, salt, and baking soda. Let the mixture cool and then add egg, sour cream, and vanilla. Pour into a well greased pan and bake at 350 for 30-35 min.

Mountain Dew Cake brought by Erin

1 box lemon cake mix
1 box lemon pudding mix
1 12 oz can mountain dew
3/4 c oil
4 eggs

Preheat oven to 325. Lightly grease and flour a 10 cup Bundt pan.
In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at med speed until smooth. Pour batter into pan and bake for 45-50 min or until toothpick comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack.

Silver Spoon Cafe Spinach Queso Dip brought by Angela

4 T. butter
1/2 C. flour
1 small onion, chopped
2 C. chicken stock
16 oz. Velveeta Cheese
1/3 C. heavy whipping cream
4 oz. frozen chopped spinach drained and thawed
dash of tobasco
sour cream

Over medium high heat, melt butter, then saute onion until golden brown. Add flour to make a roux. Add the chicken stock until you have a creamy consistency. Slowly add the Velveeta (cut in small pieces) until melted. When the cheese is melted, add the whipping cream. Stir in the drained spinach. Add the tobasco until you get the desired flavor. Top with sour cream.

Next Meeting

Our next meeting will be Thursday, September 10 at 7 PM at Erin Enger's house. Bring your favorite cake or cupcakes to share along with the recipe. Hope everyone can make it.