A CAKE RECIPE FROM SCRATCH
1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)
1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
MAKES: 6 servings
Showing posts with label birthday cake recipes from scratch. Show all posts
Showing posts with label birthday cake recipes from scratch. Show all posts
Friday, March 6, 2009
Peanut Butter Cup Cake
A CAKE RECIPE FROM SCRATCH
Cake:
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/3 cup peanut-butter morsels
Peanut Butter Layer:
1 cup creamy peanut butter
1/4 cup butter, softened
3 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Ganache:
2 cups semisweet chocolate chips
1 cup heavy whipping cream
Decoration:
1/4 cup milk chocolate chips
1/4 cup peanut-butter chips
Chocolate curls
1. For cake, preheat oven to 350 degrees. Grease and flour one 9-inch round cake pan. Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add milk, water, vegetable oil, egg and vanilla; blend until moistened. Beat for 2 minutes. Pour batter into prepared pan. Sprinkle with the peanut-butter morsels. Bake for 25 minutes or until wooden pick inserted in the center comes out clean. Cool in pan 10 minutes. Remove to wire rack. Cool completely. Place on serving platter.
2. For peanut-butter layer, in a medium mixing bowl, place peanut butter, butter, cream cheese and vanilla. Mix until combined. Sift in powdered sugar. Mix well. Spread mixture on top of cake. Refrigerate 30 minutes.
3. For ganache, heat cream in a small saucepan to boiling; remove from heat. Add chocolate chips; let stand 5 minutes. Stir, then refrigerate for 30 or until mixture is spreadable. Spread on top and sides of cake.
4. Place milk-chocolate and peanut-butter chips in two separate resealable bags. Place in microwave. Heat for 45 seconds. Knead chips to make sure they are melted. If not, microwave 10 to 15 more seconds. Snip a corner off each bag, one at a time. Squeeze melted morsels on top of cake in a lattice pattern. Place chocolate curls around cake.
Cake:
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/3 cup peanut-butter morsels
Peanut Butter Layer:
1 cup creamy peanut butter
1/4 cup butter, softened
3 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Ganache:
2 cups semisweet chocolate chips
1 cup heavy whipping cream
Decoration:
1/4 cup milk chocolate chips
1/4 cup peanut-butter chips
Chocolate curls
1. For cake, preheat oven to 350 degrees. Grease and flour one 9-inch round cake pan. Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add milk, water, vegetable oil, egg and vanilla; blend until moistened. Beat for 2 minutes. Pour batter into prepared pan. Sprinkle with the peanut-butter morsels. Bake for 25 minutes or until wooden pick inserted in the center comes out clean. Cool in pan 10 minutes. Remove to wire rack. Cool completely. Place on serving platter.
2. For peanut-butter layer, in a medium mixing bowl, place peanut butter, butter, cream cheese and vanilla. Mix until combined. Sift in powdered sugar. Mix well. Spread mixture on top of cake. Refrigerate 30 minutes.
3. For ganache, heat cream in a small saucepan to boiling; remove from heat. Add chocolate chips; let stand 5 minutes. Stir, then refrigerate for 30 or until mixture is spreadable. Spread on top and sides of cake.
4. Place milk-chocolate and peanut-butter chips in two separate resealable bags. Place in microwave. Heat for 45 seconds. Knead chips to make sure they are melted. If not, microwave 10 to 15 more seconds. Snip a corner off each bag, one at a time. Squeeze melted morsels on top of cake in a lattice pattern. Place chocolate curls around cake.
Hummingbird Bakery Peach Meringue Cake
A CAKE RECIPE FROM SCRATCH
1 box yellow cake mix
1 1/3 C. orange juice
4 extra-large eggs, separated
4 egg whites
1/4 tsp. cream of tartar
1 C. sugar for meringue
2 C. extra heavy whipping cream
1 C. confectioners' sugar
2 C. chopped peaches
1/4 C. sugar
Sliced peaches for decoration
In a mixing bowl, combine cake mix orange juice, egg yolks. Beat on medium speed four minutes. Pour into greased and floured 9-inch pans; set aside.
In a mixing bowl, begin beating egg whites. When the whites begin to foam, add cream of tartar. Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter. Bake at 350 degrees for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).
Beat cream until in becomes thick. Add 1 cup confectioners' sugar and beat until stiff. (DO NOT overbeat because you will get butter). Fold in the 2 cups chopped sweetened peaches. Loosen edges of cakes from pans with knife. Using two large spatulas, carefully remove cake to serving plate, meringue side up. Carefully spread with about 1/2 of cream mixture. Arrange sliced peaches over cream mixture. Repeat layers. Store in refrigerator.
Yield: 12 to 16 servings.
1 box yellow cake mix
1 1/3 C. orange juice
4 extra-large eggs, separated
4 egg whites
1/4 tsp. cream of tartar
1 C. sugar for meringue
2 C. extra heavy whipping cream
1 C. confectioners' sugar
2 C. chopped peaches
1/4 C. sugar
Sliced peaches for decoration
In a mixing bowl, combine cake mix orange juice, egg yolks. Beat on medium speed four minutes. Pour into greased and floured 9-inch pans; set aside.
In a mixing bowl, begin beating egg whites. When the whites begin to foam, add cream of tartar. Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter. Bake at 350 degrees for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).
Beat cream until in becomes thick. Add 1 cup confectioners' sugar and beat until stiff. (DO NOT overbeat because you will get butter). Fold in the 2 cups chopped sweetened peaches. Loosen edges of cakes from pans with knife. Using two large spatulas, carefully remove cake to serving plate, meringue side up. Carefully spread with about 1/2 of cream mixture. Arrange sliced peaches over cream mixture. Repeat layers. Store in refrigerator.
Yield: 12 to 16 servings.
Grand Marnier Orange Cake
A CAKE RECIPE FROM SCRATCH
8 eggs, separated
1 C. granulated sugar
3 T. orange rind
1 T. lemon juice
1/4 C. Grand Marnier® Cordon Rouge liqueur
Pinch of salt
1/2 C. grated coconut
2 C. finely chopped walnuts, toasted
1 C. heavy cream
Butter the bottom and sides of a 10-inch springform pan.
Beat the yolks and 3/4 cup sugar in the bowl of an electric mixer until thick and creamy. Beat in orange rind, lemon juice, Grand Marnier® Cordon Rouge liqueur and salt. Fold in the grated coconut and walnuts thoroughly.
Beat the egg whites to the soft peak stage. Add the remaining sugar and continue to beat until stiff but not dry. Fold into the egg yolk mixture gently but thoroughly. Pour into the prepared pan and bake in a 350°F oven for 45 minutes, or until it starts to pull away from the sides of the pan. Remove to a wire rack to cool for 15 minutes. Remove the sides of the pan and cool completely.
Whip the heavy cream with 1 tablespoon of Grand Marnier® Cordon Rouge liqueur until firm. Pipe the cream through a pastry bag fitted with a #7 rosette tip to decorate and cover the top of the cake. Refrigerate until ready to serve.
Makes one 10-inch cake
8 eggs, separated
1 C. granulated sugar
3 T. orange rind
1 T. lemon juice
1/4 C. Grand Marnier® Cordon Rouge liqueur
Pinch of salt
1/2 C. grated coconut
2 C. finely chopped walnuts, toasted
1 C. heavy cream
Butter the bottom and sides of a 10-inch springform pan.
Beat the yolks and 3/4 cup sugar in the bowl of an electric mixer until thick and creamy. Beat in orange rind, lemon juice, Grand Marnier® Cordon Rouge liqueur and salt. Fold in the grated coconut and walnuts thoroughly.
Beat the egg whites to the soft peak stage. Add the remaining sugar and continue to beat until stiff but not dry. Fold into the egg yolk mixture gently but thoroughly. Pour into the prepared pan and bake in a 350°F oven for 45 minutes, or until it starts to pull away from the sides of the pan. Remove to a wire rack to cool for 15 minutes. Remove the sides of the pan and cool completely.
Whip the heavy cream with 1 tablespoon of Grand Marnier® Cordon Rouge liqueur until firm. Pipe the cream through a pastry bag fitted with a #7 rosette tip to decorate and cover the top of the cake. Refrigerate until ready to serve.
Makes one 10-inch cake
Reine de Saba (The Queen of Sheeba cake)
A CAKE RECIPE FROM SCRATCH
FOR THE CAKE:
3 ounces sweet baking chocolate, chopped
1 ounce unsweetened chocolate, chopped
2 tablespoons strong coffee
8 tablespoons unsalted butter, cut into pieces and softened
1/2 cup sugar
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2 tablespoons sugar
1/3 cup blanched almonds pulverized with 2 tablespoons sugar
1/4 teaspoon almond extract
1/2 cup plain bleached cake flour, in a sifter set on wax paper
1. Set the oven at 325 degrees. Set the rack in the lower middle level. Butter and flour an 8- by 1 1/2-inch round cake pan.
2. In a double boiler or bowl set over a pan of 2 or 3 inches of water, combine the sweet and unsweetened chocolates with the coffee. Bring water to a simmer, cover, and let chocolate melt, stirring until smooth. Turn off the heat.
3. In a 3-quart mixing bowl, use a hand-held electric mixer to cream the butter until soft and fluffy, then add the 1/2 cup sugar. Beat 1 minute, then beat in the yolks.
4. In another mixing bowl, beat the whites until foaming, beat in the cream of tartar and salt, and continue beating until soft peaks form. Gradually beat in the 2 tablespoons of sugar and continue beating until stiff, shining peaks form.
5. Blend the warm melted chocolate into the yolk mixture, then blend in the almonds and almond extract. Stir a quarter of the egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of the flour, rapidly and delicately fold in the whites.
6. Immediately turn the batter into the prepared pan, tilting it in all directions to run it up to the rim, and set it in the oven.
7. Bake for 25 minutes, or until the cake has puffed to the top of the pan and a toothpick plunged into it 2 and 3 inches from the edges comes out clean. (The center should move slightly when the pan is gently shaken.
8. Remove the pan to a rack and let it cool for 15 minutes, then unmold onto the rack. Let it cool completely, at least 2 hours, before storing or icing.
FOR THE CHOCOLATE-LEAF DECORATIONS:
2 ounces sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1. In a double boiler or bowl set over a pan of 2 or 3 inches of water, add the chocolate. Bring the water to a simmer, cover, and let chocolate melt, stirring until smooth. Turn off the heat.
2. Spread a 1/16-inch layer on a piece of plastic wrap or wax paper; chill until set.
FOR THE SOFT CHOCOLATE ICING:
2 ounces sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 1/2 tablespoons rum or strong coffee
Pinch of salt
6 tablespoons unsalted butter, softened
Cocoa powder (in a fine-meshed sieve)
1. In a double boiler or bowl set over a pan of 2 or 3 inches of water, combine both chocolates with the rum or coffee, bring water to a simmer, cover, and let chocolate melt, stirring until smooth. Turn off the heat.
2. Using an electric hand mixer, beat the salt into the melted chocolate, then beat in the butter 1 tablespoon at a time. Continue beating over cold water until icing is firm enough to spread. Turn the icing onto the top of the cake and spread it evenly over the top and sides.
3. When the icing is still soft, break the solid chocolate into large, irregular leaves, arrange shiny (bottom) side up on the cake, and dust the top with cocoa powder.
Serves 6 to 8.
FOR THE CAKE:
3 ounces sweet baking chocolate, chopped
1 ounce unsweetened chocolate, chopped
2 tablespoons strong coffee
8 tablespoons unsalted butter, cut into pieces and softened
1/2 cup sugar
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2 tablespoons sugar
1/3 cup blanched almonds pulverized with 2 tablespoons sugar
1/4 teaspoon almond extract
1/2 cup plain bleached cake flour, in a sifter set on wax paper
1. Set the oven at 325 degrees. Set the rack in the lower middle level. Butter and flour an 8- by 1 1/2-inch round cake pan.
2. In a double boiler or bowl set over a pan of 2 or 3 inches of water, combine the sweet and unsweetened chocolates with the coffee. Bring water to a simmer, cover, and let chocolate melt, stirring until smooth. Turn off the heat.
3. In a 3-quart mixing bowl, use a hand-held electric mixer to cream the butter until soft and fluffy, then add the 1/2 cup sugar. Beat 1 minute, then beat in the yolks.
4. In another mixing bowl, beat the whites until foaming, beat in the cream of tartar and salt, and continue beating until soft peaks form. Gradually beat in the 2 tablespoons of sugar and continue beating until stiff, shining peaks form.
5. Blend the warm melted chocolate into the yolk mixture, then blend in the almonds and almond extract. Stir a quarter of the egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of the flour, rapidly and delicately fold in the whites.
6. Immediately turn the batter into the prepared pan, tilting it in all directions to run it up to the rim, and set it in the oven.
7. Bake for 25 minutes, or until the cake has puffed to the top of the pan and a toothpick plunged into it 2 and 3 inches from the edges comes out clean. (The center should move slightly when the pan is gently shaken.
8. Remove the pan to a rack and let it cool for 15 minutes, then unmold onto the rack. Let it cool completely, at least 2 hours, before storing or icing.
FOR THE CHOCOLATE-LEAF DECORATIONS:
2 ounces sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1. In a double boiler or bowl set over a pan of 2 or 3 inches of water, add the chocolate. Bring the water to a simmer, cover, and let chocolate melt, stirring until smooth. Turn off the heat.
2. Spread a 1/16-inch layer on a piece of plastic wrap or wax paper; chill until set.
FOR THE SOFT CHOCOLATE ICING:
2 ounces sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 1/2 tablespoons rum or strong coffee
Pinch of salt
6 tablespoons unsalted butter, softened
Cocoa powder (in a fine-meshed sieve)
1. In a double boiler or bowl set over a pan of 2 or 3 inches of water, combine both chocolates with the rum or coffee, bring water to a simmer, cover, and let chocolate melt, stirring until smooth. Turn off the heat.
2. Using an electric hand mixer, beat the salt into the melted chocolate, then beat in the butter 1 tablespoon at a time. Continue beating over cold water until icing is firm enough to spread. Turn the icing onto the top of the cake and spread it evenly over the top and sides.
3. When the icing is still soft, break the solid chocolate into large, irregular leaves, arrange shiny (bottom) side up on the cake, and dust the top with cocoa powder.
Serves 6 to 8.
South Florida Tropical Poundcake
A CAKE RECIPE FROM SCRATCH
Tropical Poundcake:
3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
3 eggs
4-1/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated rind of 1 lemon
1 (16-ounce) can pineapple chunks in juice, drained reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped
Crunchy Topping:
1 cup dried banana chips, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Preheat oven to 325° F. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
To make topping: In a small bowl, blend all topping ingredients together. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from pan and slice.
Makes 10 to 12 servings.
Tropical Poundcake:
3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
3 eggs
4-1/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated rind of 1 lemon
1 (16-ounce) can pineapple chunks in juice, drained reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped
Crunchy Topping:
1 cup dried banana chips, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Preheat oven to 325° F. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
To make topping: In a small bowl, blend all topping ingredients together. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from pan and slice.
Makes 10 to 12 servings.
T.G.I. Friday's Malt Cake
A CAKE RECIPE FROM SCRATCH
1 cup plus 3 tablespoons oil
1/2 cup plus 2 tablespoons milk
1/2 cup plus 2 tablespoons plain yogurt
2 large eggs
1 tablespoon vanilla extract
3 cups sugar
3 cups flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1-1/2 tablespoons baking soda
1/4 teaspoon salt
1-1/4 cups boiling water
Malt Frosting (recipe below)
Make Malt Frosting before the cake so that it can chill for at least 2 hours.
Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.
Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting.
Malt Frosting: Melt one 12-ounce package of semi-sweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool. Beat 1 pint whipping cream and 1-1/4 cups malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip 1/3 cup sugar, 4 ounces softened cream cheese and 1 teaspoon vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake.
Makes 16 servings.
1 cup plus 3 tablespoons oil
1/2 cup plus 2 tablespoons milk
1/2 cup plus 2 tablespoons plain yogurt
2 large eggs
1 tablespoon vanilla extract
3 cups sugar
3 cups flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1-1/2 tablespoons baking soda
1/4 teaspoon salt
1-1/4 cups boiling water
Malt Frosting (recipe below)
Make Malt Frosting before the cake so that it can chill for at least 2 hours.
Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.
Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting.
Malt Frosting: Melt one 12-ounce package of semi-sweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool. Beat 1 pint whipping cream and 1-1/4 cups malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip 1/3 cup sugar, 4 ounces softened cream cheese and 1 teaspoon vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake.
Makes 16 servings.
Unbelievable Chocolate Kahula Cake
A CAKE RECIPE FROM SCRATCH
1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box sugar free, instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahula liqueur
1/3 cup semisweet chocolate chips
Cocoa
Preheat oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.
1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box sugar free, instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahula liqueur
1/3 cup semisweet chocolate chips
Cocoa
Preheat oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.
Chocolate Pound Cake
A CAKE RECIPE FROM SCRATCH
2 cups sugar
1 cup butter (2 sticks) (no substitute)
4 large eggs
1-1/4 cups Hershey's chocolate syrup
6-1/8 ounces Hershey chocolate bar (most of a large bar), melted in microwave
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup buttermilk (or 1 tablespoon vinegar added to 1 cup evaporated milk)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Cream sugar and butter well. Add eggs, one at a time, beating well after each. Avoid overbeating. Add chocolate syrup and melted chocolate bar. Combine flour and salt. Mix together buttermilk, vanilla and baking soda. Add flour mixture alternately with buttermilk mixture to chocolate mixture, beginning and ending with flour mixture.
Pour batter into greased and floured large tube cake pan or bundt pan. Bake at 350° F. for about 1 hour and 15 to 20 minutes. Test at the end of 1 hour 10 minutes.
Cool in pan for 10 minutes, then turn out on a wire rack to cool.
2 cups sugar
1 cup butter (2 sticks) (no substitute)
4 large eggs
1-1/4 cups Hershey's chocolate syrup
6-1/8 ounces Hershey chocolate bar (most of a large bar), melted in microwave
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup buttermilk (or 1 tablespoon vinegar added to 1 cup evaporated milk)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Cream sugar and butter well. Add eggs, one at a time, beating well after each. Avoid overbeating. Add chocolate syrup and melted chocolate bar. Combine flour and salt. Mix together buttermilk, vanilla and baking soda. Add flour mixture alternately with buttermilk mixture to chocolate mixture, beginning and ending with flour mixture.
Pour batter into greased and floured large tube cake pan or bundt pan. Bake at 350° F. for about 1 hour and 15 to 20 minutes. Test at the end of 1 hour 10 minutes.
Cool in pan for 10 minutes, then turn out on a wire rack to cool.
Fresh Plum Spice Cake
A CAKE RECIPE FROM SCRATCH
1 pound fresh plums
3 cups all-purpose (plain) flour
2 cups sugar
1 cup vegetable oil
3 eggs
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
Preheat the oven to 350° F. Line a 9-inch springform pan with aluminum foil.
Pit and halve the plums and place them, cut sides up, in the bottom of the pan. Set aside.
In an electric mixer, blend the flour, sugar, and oil on low speed until the flour is evenly moistened. Add the eggs and blend thoroughly.
In a small bowl, mix together the baking soda, cinnamon, allspice, nutmeg, ginger, and cloves. Add the spice mixture to the batter in the mixer and blend well. Scrape the sides and bottom of the bowl. Add the vanilla and almond extracts and the salt and mix again.
Pour the batter slowly over the plums. Bake the cake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Set aside to cool for 15 minutes before inverting onto a serving plate.
Serve the Plum Spice Cake warm with softly whipped cream.
Serves: 8 --10.
1 pound fresh plums
3 cups all-purpose (plain) flour
2 cups sugar
1 cup vegetable oil
3 eggs
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
Preheat the oven to 350° F. Line a 9-inch springform pan with aluminum foil.
Pit and halve the plums and place them, cut sides up, in the bottom of the pan. Set aside.
In an electric mixer, blend the flour, sugar, and oil on low speed until the flour is evenly moistened. Add the eggs and blend thoroughly.
In a small bowl, mix together the baking soda, cinnamon, allspice, nutmeg, ginger, and cloves. Add the spice mixture to the batter in the mixer and blend well. Scrape the sides and bottom of the bowl. Add the vanilla and almond extracts and the salt and mix again.
Pour the batter slowly over the plums. Bake the cake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Set aside to cool for 15 minutes before inverting onto a serving plate.
Serve the Plum Spice Cake warm with softly whipped cream.
Serves: 8 --10.
Tucson Lemon Cake
A CAKE RECIPE FROM SCRATCH
2 1/2 C. flour
1 1/2 C. sugar
1/2 C. margarine, softened
3 eggs
1 t. baking soda
1 C. buttermilk
1/4 cup poppy seed
2 T. grated lemon peel
2 T. lemon juice
Lemon Glaze (recipe follows)
Preheat oven to 350° F. Grease and flour a 12-cup bundt cake pan.
With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice.
Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.
Lemon Glaze:
2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C. lemon juice. Mix all ingredients together and stir until well blended.
2 1/2 C. flour
1 1/2 C. sugar
1/2 C. margarine, softened
3 eggs
1 t. baking soda
1 C. buttermilk
1/4 cup poppy seed
2 T. grated lemon peel
2 T. lemon juice
Lemon Glaze (recipe follows)
Preheat oven to 350° F. Grease and flour a 12-cup bundt cake pan.
With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice.
Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.
Lemon Glaze:
2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C. lemon juice. Mix all ingredients together and stir until well blended.
Banana Split Cake
A CAKE RECIPE FROM SCRATCH
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine - melted
16 ounces cream cheese - softened
1 cup sugar
1 teaspoon vanilla
3 large banana - sliced
20 ounces crushed pineapple - well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries - drained and halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350° F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust.
Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries.
Cover and refrigerate for 6 hours or overnight.
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine - melted
16 ounces cream cheese - softened
1 cup sugar
1 teaspoon vanilla
3 large banana - sliced
20 ounces crushed pineapple - well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries - drained and halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350° F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust.
Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries.
Cover and refrigerate for 6 hours or overnight.
Raspberry Fudge Cake
A CAKE RECIPE FROM SCRATCH
1 C. All Purpose Flour
3/4 t. Baking Powder
1/4 t. Salt
4 oz. Unsweetened Chocolate Squares
4 oz. Semisweet Chocolate Squares, divided
3/4 C. Butter or Margarine
3/4 C. Sugar
1 C. Seedless Raspberry Jam, divided
1/4 C. Cherry Liqueur or Maraschino Cherry Juice
3 large Eggs
1 T. Butter or Margarine
Fresh Mint Sprigs for Garnish
Grease a 9-inch springform pan, and dust with cocoa, set aside.
Combine flour, baking powder, and salt, set aside. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.
Whisk together sugar, 3/4 C. jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until set.
Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.
To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.
Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.
1 C. All Purpose Flour
3/4 t. Baking Powder
1/4 t. Salt
4 oz. Unsweetened Chocolate Squares
4 oz. Semisweet Chocolate Squares, divided
3/4 C. Butter or Margarine
3/4 C. Sugar
1 C. Seedless Raspberry Jam, divided
1/4 C. Cherry Liqueur or Maraschino Cherry Juice
3 large Eggs
1 T. Butter or Margarine
Fresh Mint Sprigs for Garnish
Grease a 9-inch springform pan, and dust with cocoa, set aside.
Combine flour, baking powder, and salt, set aside. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.
Whisk together sugar, 3/4 C. jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until set.
Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.
To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.
Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.
Cappuccino Pudding Cake
A CAKE RECIPE FROM SCRATCH
1 cup all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1/4 cup semisweet chocolate morsels
1 cup firmly packed dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups hot water
2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix
9 tablespoons frozen vanilla yogurt
Preheat oven to 350° F.
Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels.
Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir.
Bake at 350° F. for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.
Yield: 9 servings
1 cup all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1/4 cup semisweet chocolate morsels
1 cup firmly packed dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups hot water
2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix
9 tablespoons frozen vanilla yogurt
Preheat oven to 350° F.
Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels.
Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir.
Bake at 350° F. for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.
Yield: 9 servings
Reese's Cup Cake
A CAKE RECIPE FROM SCRATCH
1 C. unsalted roasted peanuts
3/4 C. flour
6 eggs
2 egg yolks
1 C. firmly packed light brown sugar
1 t. vanilla
1/2 C. creamy peanut butter
1/2 C. butter
5 T. powdered sugar
1/2 C. whipping cream
5 Reese's Peanut Butter cups - finely chopped (1.8 oz.)
1 1/2 C. chilled whipping cream
3 T. light brown sugar
1/2 C. unsalted roasted peanuts - coarsely chopped
3 Butterfinger bars - cut into 3/4 inch wedges (2.1 oz.)
1/2 C. Reese's Pieces
Preheat the oven to 375° F. Butter and flour two 9 x 2 inch round cake pans.
Grind the nuts and 3/4-cup of flour in a processor until fine.
Using a mixer, beat eggs, yolks, sugar and vanilla in a large bowl until the mixture whitens and triples in volume. Fold in the nut mixture. Divide the batter between the prepared pans and smooth the tops.
Bake until a toothpick inserted in the center comes out clean, or about 20 minutes.
Cool the cakes in the pans on rack.
For the filling, blend peanut butter, butter and sugar in a processor until smooth. With the machine running, add the cream through the feed tube and blend until the mixture is light and fluffy.
Invert the cakes onto a work surface. Using a serrated knife, cut each cake into 2 layers. Place 1 cake layer on a platter, cut side up.
Spread with 1/3 of the filling and sprinkle with 1/3 of the chopped peanut butter cups. Top with a second cake layer, cut side down. Continue layering with the remaining filling, peanut butter cups and cake, ending with the cake, cut side down.
For the topping, beat the cream, sugar and vanilla in large bowl until almost stiff.
Transfer 1/2 cup to a small bowl and reserve for garnish.
Spread the remaining whipped cream over the top and the sides of the cake. Press nuts around the base of the cake forming a 1 1/2 inch high border. Cover the top of the cake with Butterfingers leaving a 1/2-inch border.
Spoon the reserved whipped cream into a pastry bag fitted with a medium star tip; pipe stars around the top edge.
Garnish with Reese's Pieces.
1 C. unsalted roasted peanuts
3/4 C. flour
6 eggs
2 egg yolks
1 C. firmly packed light brown sugar
1 t. vanilla
1/2 C. creamy peanut butter
1/2 C. butter
5 T. powdered sugar
1/2 C. whipping cream
5 Reese's Peanut Butter cups - finely chopped (1.8 oz.)
1 1/2 C. chilled whipping cream
3 T. light brown sugar
1/2 C. unsalted roasted peanuts - coarsely chopped
3 Butterfinger bars - cut into 3/4 inch wedges (2.1 oz.)
1/2 C. Reese's Pieces
Preheat the oven to 375° F. Butter and flour two 9 x 2 inch round cake pans.
Grind the nuts and 3/4-cup of flour in a processor until fine.
Using a mixer, beat eggs, yolks, sugar and vanilla in a large bowl until the mixture whitens and triples in volume. Fold in the nut mixture. Divide the batter between the prepared pans and smooth the tops.
Bake until a toothpick inserted in the center comes out clean, or about 20 minutes.
Cool the cakes in the pans on rack.
For the filling, blend peanut butter, butter and sugar in a processor until smooth. With the machine running, add the cream through the feed tube and blend until the mixture is light and fluffy.
Invert the cakes onto a work surface. Using a serrated knife, cut each cake into 2 layers. Place 1 cake layer on a platter, cut side up.
Spread with 1/3 of the filling and sprinkle with 1/3 of the chopped peanut butter cups. Top with a second cake layer, cut side down. Continue layering with the remaining filling, peanut butter cups and cake, ending with the cake, cut side down.
For the topping, beat the cream, sugar and vanilla in large bowl until almost stiff.
Transfer 1/2 cup to a small bowl and reserve for garnish.
Spread the remaining whipped cream over the top and the sides of the cake. Press nuts around the base of the cake forming a 1 1/2 inch high border. Cover the top of the cake with Butterfingers leaving a 1/2-inch border.
Spoon the reserved whipped cream into a pastry bag fitted with a medium star tip; pipe stars around the top edge.
Garnish with Reese's Pieces.
Died and Gone to Heaven Chocolate Cake
A CAKE RECIPE FROM SCRATCH
1 3/4 cup all-purpose flour
1 cup white sugar
3/4 cup Dutch process cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup buttermilk
1 cup packed light brown sugar
2 large eggs
1/4 cup vegetable oil
2 tsp. vanilla
1 cup hot strong black coffee
Icing:
1 cup confectioner's sugar
1/2 tsp. vanilla
1-2 tbsp. buttermilk or lowfat milk
Preheat oven to 350° F. Lightly oil a 12 cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended.
Pour into the prepared pan. Bake for 35-40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
Serves 16
1 3/4 cup all-purpose flour
1 cup white sugar
3/4 cup Dutch process cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup buttermilk
1 cup packed light brown sugar
2 large eggs
1/4 cup vegetable oil
2 tsp. vanilla
1 cup hot strong black coffee
Icing:
1 cup confectioner's sugar
1/2 tsp. vanilla
1-2 tbsp. buttermilk or lowfat milk
Preheat oven to 350° F. Lightly oil a 12 cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended.
Pour into the prepared pan. Bake for 35-40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
Serves 16
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