Ruths Dotted Swiss Cake Recipes

RUTH'S DOTTED SWISS CAKE

Steps:

• Combine dry ingredients. Set aside. Cream butter and sugar. Beat in eggs, beating well after each egg.
• Combine milk, vanilla and orange extract. Add alternately with the dry ingredients to creamed mixture. Blend well after each addition. Blend in shaved chocolate.
• Put batter into 2- greased 8 inch or 9 inch layer pans. Bake at 350 degrees for 30 to 40 minutes. Cool; frost with a chocolate cream cheese frosting.

RUTH'S CARROT CAKE WITH CURRANT ICING

Steps:

• Grease and flour 2 9" cake pans.
• Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
• Drain pineapple,reserving syrup.
• Add syrup to dry mixture; add eggs, oil and vanilla.
• Beat 3 minutes.
• Stir in pineapple, carrots and nuts.
• Bake 325 degrees for about 40 min or until done.
• Cool 10 min in pan.
• Unmold.
• Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
• Drain well.
• Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
• Fold in nuts and currants.

RUTH'S CHOCOLATE CAKE

Steps:

• For cake, mix flour, sugar, and baking soda.
• Melt butter on low heat and add cocoa and water until melted.
• Add to dry ingredients.
• Allow to cool for a few minutes before adding buttermilk, eggs, and vanilla to avoid cooking the eggs.
• Bake at 375° for 30 minutes.
• For frosting, melt butter and cocoa until ALMOST boiling.
• Add powdered sugar and cook on low heat, stirring constantly, until sugar has melted. It will be slightly lumpy.
• Pour over warm, not hot, cake.