seven layer salad recipes
Filed Under: bake  

- 2 cups (4 sticks) unsalted butter or margarine, softened
- 1/2 teaspoon cream of tartar
- 2 to 3 tablespoons rum or kirsch (optional)Batter:
- Pinch of salt
- 3/4 cup water
- 1 1/2 cups sugar
- 1 1/2 cups (7 1/2 ounces) all-purpose flour, measured by dip-and-sweep methodCaramel (optional):
- 1 1/4 cups plus 1 tablespoon (9 ounces) sugar
- 3/4 cup water
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 10 ounces bittersweet or semisweet chocolate, melted and cooled, or 2/3 cup unsweetened cocoa powder
- Chocolate Buttercream:
- 6 large egg yolks
- 1/2 cup vegetable shortening
- 2 teaspoons vanilla extract
- 6 large eggs
- 1/4 teaspoon salt

- 4 ounces oyster mushrooms, trimmed and cut into 1/4-inch dice
- 2 1/4 teaspoons mushroom soy sauce or good-quality soy sauce
- 4 1/2 tablespoons mayonnaise
- 2 1/4 teaspoons fresh lemon juice
- 12 ounces mixed seafood, such as firm fish fillets (salmon, kingfish, orhalibut), fish steaks (tuna or swordfish), sea scallops, and peeled anddeveined shrimp, skin, bones, and shells removed
- 2 teaspoons rice wine vinegar or other mild white wine vinegar
- 1 tablespoon chopped fresh chives

- 2 1/2 teaspoons baking powder
- 1 tablespoon light corn syrup
- For seven-minute frosting
- For filling
- 1 1/2 teaspoons vanilla
- 1/2 cup water
- For cake layers
- 1 cup milk
-  
- and cooled
- a 28-ounce can crushed pineapple in unsweetened juice
- 2 2/3 cups sweetened flaked coconut (a 7-ounce bag), toasted golden
- 1 1/2 cups sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 2 1/3 cups cake flour (not self-rising)
- 5 large eggs, beaten lightly
- 1 1/2 cups sugar
- 2 large egg whites
- a rounded 1/4 cup sugar
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened