Vanilla Buttercream Frosting

1 cups (2 sticks) unsalted butter, very soft
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoon vanilla extract

To make the icing:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to three days.

Yield: makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes.

Note: if you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks unsalted butter
8-10 cups confectioners' sugar
1/4 cup milk
1 tablespoon vanilla extract

Chocolate Buttercream Frosting

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to luke warm (see note.)
1 teaspoon vanilla extract
2 1/4 cups sifted confectioners' sugar

note: to melt chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chcoolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistancy.

Yield: makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes.

note: if you are icing a 3-layer cake, use the following recipe proprotions:
2 cups (4 sticks) unsalted butter
3 tablespoons milk
12 ounces semisweet chocolate
1 1/2 teaspoons vanilla extract
3 cups confectioners' sugar

Red Velvet Cake with Creamy Vanilla Frosting

For the cake
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vainlla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

For the frosting
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

Make the cake:
Preheat oven to 350 degrees F. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition,beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or untila cake tester inserted int he center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with Creamy Vanilla Frosting.

Yield: Makes one 3-layer 9-inch cake.

Make the frosting:
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and craemy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add teh vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer--set a timer!) Use immediately.

Yield: makes enough for one 3-layer 9-inch cake.

Coconut Layer Cake

For the cake
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract

For the filling
3/4 cup milk
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 seven-ounce package sweetened, shredded coconut
1 teaspoon vanilla extract

For the frosting
3 egg whites
1 1/2 teaspoons vanilla extract
1/2 cup cold water
1 1/2 cups sugar
1/4 plus 1/8
teaspoon cream of tartar

For the garnish
sweetened, shredded coconut

Make the cake:
Preheat oven to 350°F (180°C). Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

Make the filling:
In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.

When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

Make the frosting:
In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boll (about 2 to 3 minutes) and remove immediately from heat.

Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut.

Yield: 1 three-layer 9-inch cake

Banana Pudding

One 14-ounce can sweetened condensed milk
1 1/2 cups ice cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
One 12-ounce box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of teh wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours--or up to 8 hours, but no longer!--before serving.

Yield: serves 12-15

Fudge Brownies with White Chocolate, Toffee and Pecans

For the brownie
1 cup all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
12 ounces unsalted chocolate
1 cup (2 sticks) unsalted butter
3 cups sugar
6 large eggs, at room temperature
2 tablespoon vanilla extract

For the Topping
3/4 cup toffee pieces
3/4 cup finely chopped pecans
1 1/2 cups white chocolate, coarsely chopped

Preheat oven to 350 degrees F. Grease a 12- by 18-inch jelly roll pan. To make the brownie: In a large bowl, sift together the flour, the baking powder and the salt. Set aside.

In a medium-sized saucepan over low heat, melt the chocolate with the butter, stirring occasionally until smooth. Cool for 5 to 10 minutes. Transfer this mixture to a large bowl and mix in the sugar, the eggs and the vanilla extract. Add the dry ingredients. Pour the batter into the prepared pan. Sprinkle the toffee and the pecans evenly over the batter. Bake 25 to 28 minutes or until a cake tester inserted into the center of pan comes out with moist crumbs attached. Do not overbake.

Let cool for 20 minutes, then sprinkle the white chocolate chunks over the brownies. Allow to cool to room temperature, or overnight, before cutting and serving.

Raspberry Crumb Squares

For the crust
2 cups (4 sticks) unsalted butter, melted
4 cups all-purpose flour

For the filling
1 1/4 cups raspberry preserves (beaten smooth with a mixer or a spoon)

For the topping
4 1/2 cups all-purpose flour
3 cups unpacked light brown sugar
2 cups (4 sticks) unsalted butter, softened, cut into small pieces

Preheat oven to 350 degrees F. To make the crust: In a large bowl, combine the butter with the flour until you get a doughlike consistency. Spread crust evenly into an ungreased 12- by 18-inch jelly roll pan. Use a large piece of waxed paper to firmly and evenly press down crust. Bake the crust for 15 minutes. Remove from oven and let cool completely, 30 to 40 minutes.

While the crust is cooling, prepare the topping: Mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. When the crust is cool, gently and evenly spread the raspberry preserves over the crust, leaving a 1/4-inch edge all around. Sprinkle crumbs generously over the preserves (it will seem like more than you think you need).

Bake for an additional 15-18 minutes until golden brown. Allow to cool to room temperature, or overnight, before cutting and serving.