For the cake:
Butter, for greasing cake pans
1-2/3 cups sifted cake flour
1 tbsp baking powder
¾ tsp salt
10 extra-large eggs, separated
1-1/3 cups sugar
1 tbsp vanilla extract
½ tsp pure lemon extract
¾ cup (1½ sticks) unsalted butter, melted and cooled
½ tsp cream of tartar

For the macaroon crunch:
1½ cups finely chopped nuts (almonds, pecans, and/or walnuts)
½ cup sweetened coconut flakes

For the chocolate frosting:
8 cups (2 lbs) sifted confectioners’ sugar
1-2/3 cups unsweetened cocoa powder
½ tsp salt
1½ cups (3 sticks) unsalted butter, at room temperature
½ cup margarine, at room temperature
¼ cup dark corn syrup
2 tbsp vanilla extract
¾ cup heavy cream, or as needed

For the cake:

1. Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans; line bottoms with parchment or wax paper. Sift cake flour, baking powder, and salt together. Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar
and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in vanilla and lemon extracts. Sift flour mixture over batter; stir it in by hand until blended. Add melted butter; stir until completely incorporated.

2. In large, clean bowl, using mixer’s whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of white mixture into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on wire rack for 15 minutes, then remove from pans and cool completely.

For macaroon crunch:

Toss nuts and coconut together; spread on baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.

For chocolate frosting:

Sift confectioners’ sugar, cocoa, and salt together. Using a stand mixer, cream together butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low, add sugar mixture in two batches, beating well after each. Blend in ¾ cup cream until frosting is at spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with medium star tip.

For assembly:

Using long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.

This recipe is adapted from Junior’s, the legendary Brooklyn restaurant that’s most famous for its cheesecake. Published in The Week.

Ingredients

• 4 cups milk (1 quart; see note)
• 2/3 cup sugar
• 1/3 cup cornstarch
• 3 tablespoons butter
• 2 teaspoons vanilla

1. Combine the sugar and cornstarch in a 2 or 3 quart saucepan.  Gradually whisk in the milk. If the milk is cold, so much the better, cornstarch dissolves most completely in cold liquids.  Heat the pudding over medium heat.  You will have to stir it a lot.  Maybe not constantly, but darn close to it.  Keep stirring it until it boils. Then count to 60, so that it boils for a full minute.  The pudding will thicken up considerably as it cooks.

2. Next crack your egg into a cereal bowl.  Ladle a bit of the hot pudding into the bowl with the egg.  Stir the egg up pretty fast (so it doesn’t cook in the hot pudding) until it is well incorporated. Then scrape this egg/pudding mixture back into the saucepan.  Whisk it up smooth.  Bring the pudding back to a boil and then remove it from the stove. Drop in the butter and measure in the vanilla.  Stir the butter in until it melts.

NOTE FROM THE ORIGINAL RECIPE CREATOR:

“The egg is not completely necessary to this recipe, but in my opinion, makes it taste a whole lot better.  Without the egg this pudding just tastes like sweet milk gravy to me.  With the egg, it has a certain richness which elevates it to something special.  I serve this sometimes with frozen strawberries, sometimes with chocolate syrup, and sometimes with pound cake.  It can be used like a custard sauce if you like.  I find it much easier to make than traditional custard, which is usually thickened only with egg yolks.  With all of the
distractions from the kids, dogs, cats and Fred, I can only make things which aren’t too intimidating.  This one definitely fits that category.  This recipe makes about 8 servings.  Pour it into small resealable plastic containers if you want to send it in a lunch box.”

from: http://www.hillbillyhousewife.com/vanillapudding.htm

Cupcake Ingredients

• 1 3/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa
• 1 cup sugar
• 1 cup buttermilk (or 1 cup soymilk plus 1 tbsp vinegar)
• 1/2 cup vegetable oil
• 1 tsp vanilla

Preheat oven to 350 degrees.  Grease muffin pan.  Whisk together flour, baking soda, salt.  Add cocoa & sugar. Whisk buttermilk, oil, vanilla together; add to dry ingredients and beat until smooth. Fill cups at least halfway. Bake 15-20 minutes. Cool.

Ganache Ingredients

• 4 oz chocolate
• 4 oz heavy cream ( 3/4 cup milk 1/3 cup butter)

Chop chocolate fine in a small bowl. Bring cream to a simmer. Pour cream over chocolate and stir until smooth. Cool.

Ladle ganache onto cake. Let set for 10 minutes. Cool and then eat.

Apple Filling:

• 5 cups tart apples, peeled, sliced
• 3/4 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup water
• 1 tablespoon butter, softened

Topping:

• 1/2 cup flour, sifted
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter, softened
• 1 egg, slightly beaten

PREPARATION:
In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into a lightly buttered 9-inch square pan. Dot apples with 1 tablespoon butter. Combine all topping ingredients. Beat with wooden spoon until batter is smooth. Drop batter in 9 portions, over the apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375° or until apples are tender and crust is golden brown. Serve warm with cream or ice cream.

Ingredients

• 1 1/4 cups flour
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cocoa powder
• 3/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 large egg
• 1 tablespoon red food coloring
• 1/2 teaspoon distilled white vinegar
• 1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Line one (12-cup) muffin pan with cupcake papers.

2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, egg, food coloring, vinegar, and vanilla with a handheld
electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Cupcakes are done when top springs back when lightly touched with finger. Remove from oven and cool in pan for 10 minutes. Remove from pan and cool completely.

Vegan Buttercream frosting

Ingredients

• 1/2 cup margarine, softened
• 1/4 cup soy milk
• 3 cups Powdered Sugar
• 1 1/2 t. vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.