GE 106631 - Manual (Page 14)

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1 cup sugar
1 cup light brown sugar
1
1 ⁄
2
cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups flour
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.
Harvest Apple Cake
1 teaspoon baking soda
1 teaspoon salt
1 ⁄
2
teaspoon cinnamon
1 ⁄
2
teaspoon nutmeg
2 cups finely chopped apples
1 cup chopped pecans
6 ounces semisweet baking chocolate
2 ounces unsweetened baking chocolate
OR
8 ounces bittersweet chocolate
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.
Mocha Souffle Cake
1 cup butter
1 tablespoon instant coffee
8 eggs, separated
1 ⁄
4
teaspoon salt
1 cup sugar
1 teaspoon vanilla
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