Toasted Almond Butter Cake Recipe

         
    1/2 c  butter,softened
    1/2 c  shortening
      2 c  sugar
      5 lg eggs,separated
  2 1/4 c  all-purpose flour
  1 1/4 t  baking soda
      1 c  buttermilk,plus 2 tbsp
      1 t  almond extract
    1/2 t  vanilla extract
    1/2 t  butter flavoring
      1 c  flaked coconut
      1 c  slivered almonds,toasted
           -and chopped
           CREAM CHEESE ICING
      8 oz cream cheese,softened
    1/2 c  butter
      6 c  powdered sugar
      1 t  vanilla extract
      1 c  slivered almonds,toasted
           -and chopped
      1 c  flaked coconut,toasted

Beat butter and shortening at medium speed with an electric mixer
until creamy. Gradually add sugar, beating well. Beat in egg yolks, 1
at a time. Combine flour and baking soda; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition. Stir in flavorings,
coconut, and chopped almonds. Beat egg whites at high speed with
electric mixer until stiff peaks form; fold into batter. Pour into 3
greased and floured 9-inch round cakepans. Bake at 350 degrees for 20
to 22 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on
wire racks. Spread cream cheese frosting between layers and on top and
sides of cake. For the frosting: Beat cream cheese and butter at medium
speed with an electric mixer until creamy; gradually add sugar, beating
well. Stir in almonds, coconut and vanilla.

Holiday's Best Cooking Contest / Cakes   FOURTH PLACE

Tricolor Braid
        
      2 pk active dry yeast
  2 1/2 c  warm water,110 degrees
      2 T  honey
      1 T  salt
      4 T  butter,softened
      5 c  flour
      4 T  dark molasses
      2 T  wheat germ
  1 1/3 c  whole wheat flour
      2 T  cocoa
  1 1/2 t  caraway seeds
  1 1/3 c  rye flour
      1    egg yolk with 1 TBSP water-Beaten

In large bowl of electric mixer, dissolve yeast in water.  Stir in honey, salt butter & 2 1/3 cups of flour, beat on high speed for 4 minutes.  Divide batter into thirds, 1 1/2 cup each & place into separate bowls.

Whole Wheat Bread: to 1/3 of dough add 2 TBSP molasses, wheat germ & whole wheat flour.  Turn out onto a floured board & knead until smooth. About 5 minutes, add flour as needed to prevent sticking.  Place dough in a greased bowl, turn over to grease top.

Pumpernickel Bread: To 1/3 of dough, stir in remaining 2 TBSPN molasses,
cocoa, caraway seeds & rye flour.  Turn dough out onto the floured board & kneed until smooth, about 5 minutes, adding all purpose flour as needed to prevent sticking.  Place dough in a separated greased bowl, turn over to grease top.

White Bread: To remaining 1/3  of dough stir in 1 1/3 cups flour.Turn dough onto floured board & knea until smooth for about 5 minutes, adding flour as needed to prevent sticking. Place dough in a separate greased bowl; turn over to grease top.

Cover all bowls & let rise in warm place until doubled.  Punch dough down and divide each into half.  Roll each portion into a smooth 15 inch rope.  For each loaf place a white, wheat & pumpernickel rope on a greased 14x17 baking sheet.  Braid loosely 7 pinch ends to seal, tucking them underneath.  Cover lightly & let rise in a arm place until doubled.

Brush both loaves with egg yolk mixture.  Bake in preheated 350 degree oven for 35 minutes or until well browned.  To bake both loaves in one oven, place racks in middle of oen, stagger pans & switch pan positions halfway through baking.  Cool on racks.