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~Submitted by Larry Holmes, Ontario, Canada

Cake Layers:
7 1/2 cups unbleached all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature

Position racks in top and bottom thirds of oven and preheat to 350?° F. Butter one 12-inch-diameter cake pan* with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides. Line bottoms with parchment.

Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).

Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops.

Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.

Soaking Syrup
2 cups Kahl??a or other coffee liqueur
1 1/2 cups water
1/2 cups plus 1 tablespoon instant espresso powder or coffee powder

Mix all ingredients in heavy, large saucepan. Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool syrup completely.

Frosting
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract

Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well?  blended. Cover and let stand at room temperature up to 1 hour.

ASSEMBLY
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round*
1 9-inch-diameter cardboard cake round*
1 12-inch-diameter cardboard
1 11-inch-diameter revolving cake stand* (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels*
4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Fresh mint sprigs

Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cakes with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch-layer cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn layer cake over and place cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart-pan bottom or springform cake-pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide large tart pan bottom or cake pan bottom under cake.

Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature. Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated knife at marked point.

Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake. Refrigerate cake on platter. Place 9-inch cake on its cardboard on large flat plate or tart-pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate 9-inch cake on plate.

Place 6-inch cake on its cardboard on another large flat plate or tart-pan bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake.

Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; chill. Bring frosting to room temperature before continuing.)

Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.

Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier. (Can be prepared 8 hours ahead; refrigerate.)

Let cake stand at room temperature at least 3, and up to 6, hours before serving. Garnish with mint.

Serving
12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
6 tablespoons sugar

Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature. Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. Remove dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom. Cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices. Spoon berries around cake slices.

*Cake pans, cardboard rounds, cake stand and dowels are available at many cake and candy supply stores.
-Bon App?©tit, June 1995

GOLDEN POTATO CASSEROLE

~Submitted by Mary, TN

6 medium potatoes
2 cups shredded cheddar cheese
1/4 cup butter or margarine
2 cups sour cream at room temperature
1/3 cup chopped green onions
1/4 tsp white pepper

Peel potatoes and cut into small pieces and boil under tender. Drain and mash the potatoes and remove all lumps. Melt cheese and butter in microwave. Add sour cream, onion (with tails), salt and pepper. Mix well. Add potatoes. Turn into a buttered 2-quart casserole and dot with l tbsp butter. Bake at 350 degrees until heated, about 25 minutes. White pepper a must!!

FRACASSI

~Submitted by Loretta, St. Stephen, NB, Canada

This recipe can be adjusted according to how many
people are being served.
Vegetables (Carrots, turnip, cabbage, broccoli, beans, peas, cauliflower, corn, etc)
Oxo cubes
Flour, enough to thicken juice
Meat (I use hamburger)
Potatoes, boiled and mashed
Pepper to taste

Fry meat. Add chopped onion and some water and vegetables. Add oxo cube and flour mixed with a little cold water to thicken juice. Spread mashed potatoes on top and bake in the oven at medium heat until lightly browned, about an hour.

My aunt's note: My grandchildren love this. You can put in any kind of vegetable and they eat them. This is the only way I got them to eat turnip and cabbage.

HONEST SHEEPWAGON CARROT CAKE

~Submitted in by Anita, Battle Ground, WA

Remember to start this cake the day before you want to serve it - Makes 1 to 2 cakes

1 1/3 cups granulated sugar
1 1/2 cups water
1 cup raisins (or chopped candied fruit)
1 Tbs. Butter
2 large carrots, finely grated
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 cup chopped walnuts
2 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/2 tsp. salt
1 tsp. Baking soda

In a medium saucepan put sugar, water, raisins, butter, grated carrot, cinnamon, cloves and nutmeg. Simmer mixture for 5 minutes, then cover and let it rest for 12 hours. Why it gets so tired is one of those little mysteries. But do it.

Then add walnuts, flour, baking powder, salt and baking soda. Mix it all up. Bake it in 2 oiled 8 X 4 loaf pans or 1 tube pan at 275 degrees for 2 hours. Cool, then wrap it in foil.

A good tasting, rich-looking, moist, sturdy pioneer cake this is, and good for every meal including breakfast.

CALIFORNIA LEMON CRUNCH DESSERT

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~Submitted by Treva, NC

CRUST &TOPPING:
One 7-ounce package shredded coconut
1/2 pound (2 sticks) margarine or butter, softened
1/2 cup firmly packed brown sugar
1-1/2 cups Quaker?® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
1/2 cup chopped nuts
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda

FILLING:
Two 8-ounce containers lemon low-fat yogurt
One 8-ounce container regular or light frozen whipped topping, (thawed)
2 teaspoons grated lemon peel

Lemon twists (optional)

Heat oven to 350?°F. Place coconut in single layer in 13 x 9-inch baking pan. Bake 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes. Cool completely; set aside.

For crust, beat margarine and sugar in large bowl until creamy. Add combined oats, flour, nuts, cinnamon and baking soda; mix well. Reserve 1 cup coconut for topping. Stir remaining coconut into crust mixture. Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 minutes or until golden brown. Cool completely on wire rack.

For filling, combine all ingredients in large bowl. Spread mixture evenly over cooled crust. Sprinkle with reserved coconut, pressing lightly. Cover and refrigerate 3 hours or as long as overnight. Cut into squares; garnish with lemon twists, if desired. Store covered in refrigerator.

15 SERVINGS
NUTRITION INFORMATION: 1/15 of recipe:
Calories 330, Calories From Fat 230, Total Fat 25g, Saturated Fat 13g, Cholesterol 0mg, Sodium 200mg, Total Carbohydrates 24g, Dietary Fiber 3g, Protein 5g, Total Sugars 12g.

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For Two...

BLIMPIE'S ZESTO PESTO TURKEY SALAD
Yield: 1

~Submitted by Jean, Syracuse, NY

Ingredients
1 pre-baked taco shell bowl
1-1/2 Ounces spring salad mix
3/4 Ounces pre-sliced Provolone cheese
1 Teaspoon black olive slices
1 Ounces shredded Cheddar cheese
8 Rings jalapeno rings
2 1/8 Wedges red ripe tomatoes
4 Slices OVEN ROASTED TURKEY BREAST
1 Ounce prepared pesto dressing
1 Tablespoon almond slivers
To taste Italian dressing

-Fill taco shell bowl with 1??-ounces chilled salad mix.
-Cut Provolone cheese into ?‚??-inch strips and place on the left side of the salad.
-Place olive slices on the left side of the salad, atop the Provolone.
-Place shredded Cheddar cheese to the right side of the salad along with the pepper rings.
-Place one tomato wedge (1/8 tomato) at the top of the salad and one tomato wedge at the bottom of the salad.
-Stack 2 slices of oven roasted turkey breast flat on deli paper.
-Squeeze ?? ounce pesto dressing across length of the turkey.
-Roll the turkey tightly from one end to the other.
-Trim the ends and cut the roll into 3 round pieces.
-Repeat steps 8 and 9 with the remaining turkey slices and pesto.
-Place the six slices of rolled turkey/pesto in the center of the salad.
-Sprinkle salad with almond slivers.
-Add Italian dressing to taste.