Tag: Cakes

Cakes · Chocolate · Desserts

Chocolate Buttermilk Cake with Sour Cream Frosting

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While packing up my cookbooks (Randy had forgot just how many I had and told me that I have more than Barnes & Noble), I sat down to look through a book that a friend had given me back in 85 with all chocolate recipes. This recipe caught my eye and tomorrow, it will be baking in our oven.

Serves 10-12

2 sticks butter, softened

1 1/2 cups sugar

2 eggs

1/2 cup cocoa

1 teas baking powder

1 teas baking soda

1 teas cinnamon

2 cups flour

1 1/2 cups buttermilk

1 teas vanilla

1 tables instant coffee powder, dissolved in 1 table hot water

 

Sour Cream Frosting

1 cup sour cream

1 cup powdered sugar

1 cup heavy whipping cream

Preheat oven to 350. Butter a 10″ spring form pan. Line the bottom with a round of wax or parchment paper and lightly butter the paper.

In the bowl of mixer, cream together the butter and sugar until light and fluffy. Add the eggs, 1 at a time, and continue beating until thick and light. Add vanilla.

Sieve together the cocoa, baking soda, baking powder, cinnamon and flour. With the mixer on low speed, add the dry ingredients in 4 portions, alternating with the buttermilk and coffee. beat until perfectly blended.

Pour batter into the prepared pan and bake for 60 min, or until cake tests done.

Run a knife around the edge of cake. Let the cake cool completely in the pan. Make the frosting shortly before needed.

Mix together the sour cream and the sugar. Whip the heavy cream until Is firm. Mix the cream into the sour cream/sugar mixture.

Release the cake and turn it out upside down on a platter. Use a long serrated knife to cut the cake into 2 layers. Spread the frosting generously over the bottom layer, then top with other layer. Swirl the filling over the entire top and sides of cake. Refrigerate until ready to serve.

Cakes · Desserts · Fruit

Preacher Cake

Chocolate Castles4 Comments

I know I said I was going to post a different soup each day this week, but I am changing my plan. I made this cake last night and it is so easy and so good. Found it on a blog called, Two Chums and since it looked like such a great cake, I think you should just open up a can of soup tonight and save your cooking time to make this cake.
The origins of this cake was apparently during the depression, when money was scarce, this cake was economical to make and since it was also quick to make, people would make it when the “preacher came acalling”

2 cups flour

2 cups sugar

2 eggs, room temp

2 teas baking soda

2 teas vanilla

1 (20 oz) can crushed pineapple with juice

Combine all ingredients and pour into a 9×13″ greased pan. Bake about 30-34 minutes at 350 or until cake is golden brown an test done in middle.

Frost with Cream Cheese Frosting:

1 box (1 lb) powdered sugar

1 stick softened butter

Mix all ingredients until light and fluffy. Frost cooled cake. Refrigerate leftovers, covered.

Cakes · Desserts · Fruit

Banana Snack Cake

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I always get a little down the day after Christmas, when we have to change our phone recordings from “Hi, this is Frosty and Noel, I’m baking cookies and Frosty’s at the mall,  when we get through, we’ll give you a calll” to just plan ole, “Hi, you have reached Randy and Trudy, please leave a message). It is just so boring. So to drown our sorrows, we thought a banana cake with cream cheese frosting would do the trick. We will sit and get our creative juices flowing for a new Janurary phone message. Hum…”Be a dear and leave your message, Happy New Year” nope, guess I need another piece of cake…

Taken from new Southern Living

1/2 cup butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

3 large eggs

1 1/3 cup mashed very ripe bananas (about 3 med)

1 teas vanilla

2 cups all purpose flour

1 teas baking soda

1 teas cinnamon

1/4 teas ground nutmeg

1/4 teas salt

1 cup chopped toasted chopped pecans

Cream Cheese Frosting

Preheat oven to 350. Grease and flour a 15×10″ jelly-roll pan. Beat butter at medium speed 1-2 min until creamy. Gradually add both sugars, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

Add mashed bananas and vanilla. Beat at low speed just until blended.

Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in 1/2 cup pecans. Spread batter in the pan.

Bake at 350 for 20-25 minutes. (Test with inserted knife in center)

Cool completely before frosting.

1 stick butter, softened

1 8 oz softened cream cheese

4 cups powdered sugar

2 teas vanilla

Beat all ingredients together at low speed until well combined and fluffy. Spread over cooled cake.

Breakfast · Cakes · Desserts

Almond Cake

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I love the almond flavor in cakes and frostings. Some evenings the almond craving just gets to me and I have to get in the kitchen and make a “wedding cake” (not an actual wedding cake, but a almond flavored white cake) time favorite cake. When I don’t want a huge two layer cake, since I would be the one who ate all of it, this recipe makes one quick and easy layer and gives me plenty of the almond flavor I am wanting.

1 cup sugar

1 cup flour

2 beaten eggs, 1/2 cup melted butter, 1 teas almond extract. Preheat oven to 350. Combine all of the ingredients together and hand mix with a fork, as little as possible.  Spoon into a prepared 9″ round pie tin or cake pan. Cover with slivered almonds and bake for 25-30 minutes, or until cake tests done.

*You may make ahead of time and freeze.

Cakes · Fruit

Strawberry Cupcakes with Cream Cheese Frosting

Chocolate Castles1 Comment

When I saw this recipe on Just A Pinch, I could only imagine how good this would be until this morning. Just ate my first one. Yum! They gave it as a layer cake, but had to make cupcakes because I wanted to share some and didn’t know quite how many I would eat before actually getting them out the door. So glad it made 29 cupcakes. I could have 5 of them all to myself. With this new computer, I have not figured out how to get the pics from my phone to this blog, so cannot post a picture yet, but will learn as soon as my daughter gets here next week.

Recipe worth sharing:

1 white Duncan Hines Cake mix

1 small box strawberry jello ( not the sugar free)
1 cup of sweetened, undrained mashed strawberries

1 cup oil

1/2 cup milk

4 eggs

Mix all ingredients for cake and pour into 2 9″ greased cake pans, 1 9×11 pan or cupcake liners.

Bake until cake or cupcakes tests done.

When cooled, frost with the following:

1 stick butter, softened

1 (8 oz) cream cheese, softened

1 box of powdered sugar  (3 1/2 cups powdered sugar)

A little of the strawberry juice left over from the thawed strawberries to flavor and color the frosting. If you don’t want to use cream cheese use the following recipe

1 box powdered sugar

1 stick softened butter

1/2 cup mashed strawberries, drained

Mix until smooth and frost cake

Cakes · Desserts · Fruit

Fruit Cocktail Cake (aka Fruit of the Month Club)

Chocolate Castles2 Comments

I have finally figured out how to get my hubby to eat fruit. All it takes is a stick of butter, 2 cups sugar, pecans and whipping cream. He has never really liked fruit except cherry pie or homemade peach ice cream, but I hid fruit in this cake and he is just healthy as a horse after eating all the fruit that is hidden in it. After he had eaten a piece of cherry pie Randy  use to proudly sit back in his chair, leaning away from the table and announce that he had just had his fruit for the month.

Picking up a old Paula Deen Magazine yesterday, I came across this recipe which I haven’t seen since the 70’s. I use to make it because it was easy and a way to get the kids to eat a little fruit. It really is a great cake and topped with ice cream even makes it better. Of course, what doesn’t taste better with ice cream or whipping cream? I could probably eat liver if it had enough whipping cream on it. But on to the recipe:

Makes 12-15 Servings

1 1/4 cups sugar

1/2 cup veggie oil

2 large eggs

2 cups flour

2 teas baking soda

1/2 teas salt

1 (15.25 oz) can fruit cocktail, undrained

1/2 cup sweetened flaked coconut

Coconut Frosting (recipe follows)

Preheat oven to 350. Lightly spray a 13×9 in baking dish. In a large bowl, beat sugar, oil and eggs at medium speed with mixer until fluffy.

In a medium bowl, combine flour, baking soda and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail and pour into prepared pan. Sprinkle evenly with coconut and bake for 40 to 45 minutes or until middle checks out done. Pour the coconut frosting over cake while cake is hot. Cool completely. Cut into squares to serve.

Frosting:

3/4 cup sugar

1/2 cup (1 stick) butter

1/2 cup whipping cream or evaporated milk (not condensed)

1/2 cup sweetened coconut

1 teas vanilla

2/3 cup chopped pecans

In medium saucepan, combine sugar, butter and milk. Bring to a boil and boil for 2 minutes, stirring occasionally. Stir in vanilla, coconut and nuts. Spread over cake evenly. Cool cake to serve. securedownload-4

Cakes · Fruit

Blackberry Jam Cake

Chocolate Castles3 Comments

Anytime I see the word “jam” alongside a cake, my eyes take notice. I just returned from going to Whole Foods, (do I not sound like a real Californian now; next you will be hearing me say, “I bought my first pair of Birkinstocks”, ha, don’t think that will happen unless they come in pink with cute little sparkles or ribbons on them) where I bought the 18 oz jar of seedless blackberry jam to make this cake. Will be making it tonight for dinner guests tomorrow night.

Preheat oven to 350

1 cup buttermilk

1 teas baking soda

1 cup butter, softened

4 large eggs, at room temp

1 teas vanilla

3 cups flour

1 1/2 teas ground cinnamon

1 teas allspice

3/4 teas ground cloves

1/2 teas salt

1 (18 oz) jar seedless blackberry jam

1 cup finely chopped toasted pecans

Powdered sugar, optional

Stir together buttermilk and baking soda.

Beat butter at medium speed with mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. “Add eggs, 1 at a time, beating just until blended after each addition. Mix in vanilla.

Stir flour, and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended afar each addition. Add preserves, and beat at low speed just until blended. Stir in pecans. Spoon batter into a greased and floured 10” tube pan.

Bake in preheated 350 degree oven for about 1 hour, maybe a few more minutes, maybe a few less, depending upon your oven. Using a long toothpick, insert in middle of cake to test doneness. Remove from pan after about 15 min onto a pretty serving plate and dust with powdered sugar if desired. If you really want to add a southern punch, top it off with a scoop of Blue Bell Homemade Vanilla for those of you who live in Blue Bell Country. If you are not able to buy BB, use the Sweet Cream Ice Cream from Cold Stone or Marble Slab. Yum….my mouth is watering, just picturing this in my mind.