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Chocolate Zuccotto Cake

From: Kathy 
Sent: Tuesday, September 15, 2015 11:19 AM
Subject: Chocolate Zucotta Cake

Do you by chance still have the recipe for the Maggianos cake, Chocolate Zucotta Cake. 
I would love to have that if its still in your archives.
Thanks, Kathy 

Hi Kathy,

I never had the full recipe for Maggiano's Cake. All that I had was the filling recipe here: 9-26-02

I do have a couple of zuccotto cake recipes here: 5-05-04

However, searching today, I found the below recipe, which is supposed to be a copycat version, and I also found this: Maggiano's Chocolate Zuccotto Cake Balls


Chocolate Zuccotto Cake 

1 3/4 cups flour 
2 cups sugar 
3/4 cup unsweetened cocoa powder plus additional for dusting top 
1 1/2 teaspoons baking soda 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
2 eggs 
1 cup milk 
1/2 cup vegetable oil 
2 teaspoons vanilla 
1 cup boiling water 
Chocolate Mousse 
Chocolate Ganache 

To make cake layers, in a large mixer bowl, mix together flour, sugar, 3/4 cup cocoa, 
baking soda, baking powder and salt. 
With an electric mixer on medium speed, beat in eggs, milk, oil and vanilla; beat 
2 minutes on medium speed. On lowest speed (to avoid spattering), beat in boiling water 
(batter will be thin) until well blended. 
Pour into 3 greased 9-inch round layer cake pans, dividing evenly. Bake in preheated 
350-degree over about 25 minutes or until cakes test done (you may have to bake in two 
batches depending on the size of your oven). Cool in pans 15 to 20 minutes, then remove 
to racks to cool completely. 

Meanwhile prepare Chocolate Mousse and set aside. 

To assemble the cake: Line a 9 1/2 x 5 1/2-inch domed stainless or glass bowl with 
plastic wrap, allowing ends to extend several inches over sides. 

Line inside of bottom of bowl (will end up being top of dome when served) with one 
cake layer, pressing it to adhere and take on shape of sides of bowl. Use about 2/3 
of Chocolate Mousse to fill cake dome and then spread it to make a smooth flat surface. 
Place another cake layer flat atop mousse layer (cake should just fit in bowl and lay flat). 
Top with remaining mousse, spreading evenly, then remaining cake layer, pressing lightly 
onto mousse. Fold plastic wrap over cake layer. 
Cover bowl with foil. Refrigerate several hours or overnight. 

When cake is well-chilled and set, remove from refrigerator. Set a serving plate on top 
of bowl and invert zuccotto onto plate. With a dinner knife, carefully spread (a little at a time) 
Chocolate Ganache over cake, covering entire surface. Dust top with sifted cocoa powder. 
Refrigerate, uncovered, until set. Then cover completely and refrigerate until serving. 

Cut into wedges to serve. Drizzle plates with caramel and chocolate sauces in designs desired. 
Makes 12 or more servings (a 9 1/2-inch dome cake). 

CHOCOLATE MOUSSE: In a 1-quart glass measuring cup, combine 10 ounces bittersweet OR semisweet 
chocolate, cut into pieces, with 1/2 cup whipping cream. Heat in microwave oven on high power 
1 to 2 minutes, until melted and smooth when stirred. Cool. 

Meanwhile, in large bowl of an electric mixer, beat 2 1/2 cups whipping cream to soft, 
not stiff peaks. Mix 1/4 of cream into room-temperature chocolate until well-mixed. 
Then turn chocolate mixture into remaining whipped cream and carefully beat with an electric 
mixer on medium speed until fluffy and medium stiff peaks form (mixture should still be a little soft; 
it will firm up when refrigerated). Mousse is best used immediately (otherwise refrigerate until using). 

CHOCOLATE GANACHE: Combine 1/2 cup whipping cream and 1/2 cup semisweet chocolate chips. Heat in 
microwave oven on high power 1 to 1 1/2 minutes until melted and smooth when stirred. Cool until 
of spreading consistency.  

Jewish Apple Cake

From: Adele 
Sent: Tuesday, September 15, 2015 3:31 PM
Subject: Jewish Apple Cake

Hi There
Do you have a recipe for Jewish Apple Cake?  It usually has sour cream in the batter.  
I've looked on line but I don't see any with sour cream.


Hello Adele,

See here: Foodily

And below.


Jewish Coffee Cake 
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 tsp. vanilla

1 c. chopped nuts
2 tsp. cinnamon
1/2 c. sugar
2 c. diced apple
Pour half of batter in pan sprayed with Pam, then half of the filling. Next pour rest of 
batter and rest of filling on top. Bake at 350 degrees for 1 hour. (Angel food pan size.)
Jewish Coffee Cake
1 box Duncan Hines yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cooking oil
1 c. sour cream
1/2 c. nuts
1/2 c. cinnamon sugar
1 apple sliced
Combine cake mix, instant pudding, eggs, oil, and sour cream. Beat 5 minutes. Pour 3/4 of the
batter into a greased tube pan. Top with 1/2 apple and cinnamon sugar. Pour remaining batter. 
Top with remaining cinnamon sugar, apple, and nuts. 
Bake at 350 degrees for 50 minutes.
Jewish Coffee Cake 
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
4 eggs
1 c. sour cream
1/2 c. cooking oil
1/2 c. sugar
2 tsp. cinnamon
1/2 c. chopped walnuts
2 apples, sliced
Mix first 5 ingredients together in mixing bowl. Mix next 3 ingredients in separate bowl. 
Grease and flour tube pan and alternate 1, 2, 3 and again 1, 2 and 3. Bake at 350 degrees 
for 1 hour.
Apple Sour Cream Cake    

1 cup flour
1 teaspoon baking powder
1/2 stick butter
2 apples, peeled and cored
1 egg
1/2 cup sugar
1 teaspoon vanilla or 1 tablespoon rum
2 tablespoons milk
1/2 teaspoon cinnamon
1/4 cup sugar (for sprinkling)
Wipe two layer cake pans with melted butter or oil; dust lightly and evenly with flour and 
tap out the excess.
Peel and core two apples. Cut into halves.

Preheat oven to 400F.

Allow butter to sit at room temperature for about 15 minutes, or until it softens slightly 
(but it still retains its shape and is not oily or soft).

In a large bowl, stir together baking powder and flour. Crumble the butter into the flour 
(using your hands) and stir until a lumpy mixture is obtained.

In a separate bowl beat the egg, gradually adding 1/2 cup of the sugar. Add the vanilla to 
the milk and stir in.

Mix together the contents of both bowls and stir until thick.

Transfer batter to pans. Place apple halves on top of batter. Using a spatula, surround the 
apples completely with a thin layer of sour cream.

Mix together sugar and cinnamon. Sprinkle over the top, as desired.

Bake at 400F for 30 to 45 minutes or until cake tests done. Remove from oven and allow to 
cool for 10 minutes. Run a butter knife along the edges of the pan and remove cake.

Dust with confectioners' sugar, if desired.

Makes 2 cakes.

Variation: Thinly slice apples and cover entire cake with a thin layer. Spread lightly with 
sour cream and sprinkle with sugar and cinnamon. Serve topped with vanilla ice cream. 

Marbled Pound Cake

From: Dorothy 
Sent: Tuesday, September 15, 2015 3:50 PM
Subject: Recipe request

Dear Sir; 

I was talking to a friend today and she has lost a favorite recipe.  It is a pound cake with about 10 eggs.  
It makes a huge cake and there is a swirl of coffee and chocolate mixture to marble it.  She said it was in 
the Cleveland Plain Dealer about 20 years ago.  
She is taking care of her bedridden mother and is very stressed.  She was sorting recipes while her mother 
slept and thinks it might have gone into the discard pile in error.  It is one of her families favorite recipes.

Thanking you in advance for your help,
Erie, PA

Hello Dorothy,

I could not find such a recipe that mentioned The Cleveland Plain Dealer. Below is the only recipe that I could find that had 10 eggs and was marbled with coffee & chocolate.


Marble Pound Cake

1 lb butter
1 tbs vanilla
1/2 tsp almond extract
3 1/3 cups sugar
4 cups flour
1/4 tsp baking soda
10 eggs
2 tbs instant coffee
3/4 cup Hershey syrup

Preheat oven to 350. Butter 10x4 tube pan and line bottom with wax paper. 
butter paper and dust with flour.

In large bowl cream butter. Beat in vanilla and add sugar gradually. 
Beat on moderate speed for 2-3 minutes scraping bowl.

Add eggs 2 at a time beat after each addition until thoroughly incorporated. 
On lowest speed add flour very gradually, continue to scrape bowl. beat only 
until incorporated.

Remove 1/2 (5 cups) and set aside. Mix the almond into the remaining and turn 
into pan. level top by rotating pan briskly back and forth.

Return other half to bowl and add baking soda, coffee and syrup. beat on low 
speed, scraping bowl. beat only until smooth

Pour evenly on top of white batter level. Cover pan with tin foil. Bake for 
30 minutes open door just enough to remove foil. 
Continue baking another 1 hour 20 minutes. Cake is done when tester is dry.

Cool for 10-15 minutes in pan. cover and invert to remove pan and paper. 
Invert again to finish cooling. 

Thank you so much.  I just forwarded it to my friend and it looks like the 
right recipe.  It looks good and I think I will try it too.  
I am amazed that you found it so fast.  When I told her I wrote to you she said it 
had chocolate syrup in it so I am sure it is the right one. 
Your site is very impressive.


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