Cake Recipes

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Mocha Chocolate Cake

Post  justmecookin on Fri Aug 08, 2008 10:38 pm

Mocha Chocolate Cake

Cooking spray
Vegetable shortening
1/2 (4 ounce) semisweet chocolate baking bar, chopped
1/2 (4 ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling
Garnish: chocolate curls

Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside. Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired. Makes 12 to 14 servings

Mocha Chocolate Cream Filling

5 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
2 tablespoons instant coffee granules
1 cup half-and-half
1 cup butter, softened
1 cup DOMINO 10X Confectioners Sugar
1 teaspoon vanilla extract

Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream. Makes 1 1/2 cups

Coffee Liqueur Ganache Icing

3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 1/4 cups whipping cream
1 tablespoon butter
2 tablespoons coffee liqueur

Place chocolate in a bowl. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency. Makes 2 cups


Last edited by justmecookin on Sun Aug 24, 2008 2:40 pm; edited 1 time in total

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Orange Marmalade Layer Cake

Post  justmecookin on Fri Aug 08, 2008 10:42 pm

Orange Marmalade Layer Cake

Cooking spray
3 cups sifted cake flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
9 tablespoons butter, softened
2 cups sugar, divided
1 tablespoon grated orange rind
1 tablespoon vanilla extract
4 large egg whites
1 1/4 cups buttermilk
1 cup milk
1/2 cup fresh orange juice
1 (12-ounce) jar orange marmalade, melted and cooled
1/4 cup low-fat sour cream
1 1/2 cups frozen whipped topping, thawed

Preheat oven to 350°. Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.

Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.

Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.

Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours. Makes 16 servings


Last edited by justmecookin on Sun Aug 24, 2008 2:51 pm; edited 1 time in total

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Praline Cream Cake

Post  doughgirl on Sat Aug 09, 2008 8:00 pm

Praline Cream Cake

Praline Cream
Sour Cream Cake Layers (using 8-inch round cakepans)
2 cups chopped pecans, toasted
Garnish: Sugared Pecan Halves

Spread about 2/3 cup Praline Cream evenly between each cake layer and about 1 cup on top of cake. Spread a thin coat of Praline Cream (about 1 cup) on sides of cake. Press pecans into sides of cake. Garnish, if desired. Cover with plastic wrap; chill until ready to serve, or freeze, if desired. Makes 1 (4-layer) cake

Sour Cream Cake Layers

1 (18.25-ounce) package white cake mix
2 large eggs
1 (8-ounce) container sour cream
1/2 cup water
1/3 cup vegetable oil

Beat all ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 4 greased and floured 8-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Wrap layers in plastic wrap, and freeze 2 hours or up to 1 month, if desired.

Note: To prepare 9-inch round Sour Cream Cake Layers, use 4 greased and floured 9-inch round cakepans. Bake at 350° for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Note - Spice, chocolate, or your favorite cake mix may be substituted. Makes 4 (8-inch) layers

Praline Cream

2 cups sugar, divided
1 tablespoon lemon juice
1/2 cup butter or margarine
4 egg yolks
2 cups milk
6 tablespoons all-purpose flour
1 cup chopped pecans, toasted

Stir together 1 cup sugar and lemon juice in a 1 1/2-quart saucepan over medium heat, and cook, tilting pan to melt sugar evenly and stirring occasionally, until sugar melts and turns a light golden color. Stir in butter.

Whisk together remaining 1 cup sugar, egg yolks, milk, and flour in a heavy saucepan; bring just to a simmer over medium heat, whisking constantly.

Add sugar mixture to milk mixture immediately, and cook, whisking constantly, for 5 to 7 minutes or until it has a pudding-like thickness. Stir in pecans. Cover, placing plastic wrap directly on filling, and chill 8 hours. Makes 4 cups

Sugared Pecans

1 large egg white
2 cups chopped pecans
1 cup sugar

Whisk egg white until foamy; stir in pecans, coating well. Stir in sugar; coat well. Spread pecan mixture evenly in a lightly greased 15- x 10-inch aluminum foil-lined jellyroll pan.

Bake at 350° for 10 minutes. Stir gently with a wooden spoon; bake 8 to 10 more minutes or until sugar is light golden brown. Remove from oven, and cool completely in pan. Store in an airtight container; freeze, if desired.

Sugared Pecan Halves: Substitute 4 cups pecan halves for chopped pecans. Makes 4 cups

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Chocolate Italian Cake

Post  doughgirl on Sat Aug 09, 2008 8:08 pm

Chocolate Italian Cake

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting
Garnish: pecan halves

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired. Makes 10 to 12 servings

Chocolate-Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans. Makes 4 cups

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Coconut Triple-Layer Cake

Post  doughgirl on Sat Aug 09, 2008 8:32 pm

Coconut Triple-Layer Cake

Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups milk
1/2 cup plain yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut

Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator. Makes 16 servings

Fluffy Coconut Frosting

1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended. Makes 4 cups

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Praline-Pumpkin Torte

Post  justmecookin on Mon Aug 11, 2008 6:52 pm

Praline-Pumpkin Torte

3/4 cup brown sugar
1/3 cup butter or margarine
3 tablespoons whipping cream
3/4 cup chopped pecans
4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
Whipped Cream Topping
Chopped pecans

Cook first 3 ingredients in a saucepan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool. Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well.

Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Place 1 cake layer on a serving plate, praline side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator. Makes 1 (9-inch) layer cake


Last edited by justmecookin on Sun Aug 24, 2008 2:55 pm; edited 1 time in total

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Double-Caramel Turtle Cake

Post  justmecookin on Mon Aug 11, 2008 9:19 pm

Double-Caramel Turtle Cake

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

Frosting:
2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar

Topping:
2/3 cup caramel apple dip
1/4 cup finely chopped pecans, toasted

Preheat oven to 350°. To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans. Makes 16 servings


Last edited by justmecookin on Sun Aug 24, 2008 2:54 pm; edited 1 time in total

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White Chocolate-Almond Cake

Post  justmecookin on Sat Aug 16, 2008 4:41 pm

White Chocolate-Almond Cake

Chocolate Velvet Cake Batter
1 (12-ounce) package white chocolate morsels
1 cup coarsely chopped slivered almonds, toasted
Vanilla Buttercream Frosting

Spoon batter evenly into 3 greased and floured 8-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.

Melt white chocolate morsels in a microwave-safe bowl at high for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with almonds. Chill 30 minutes or until firm. Remove from baking sheet, and chop.

Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Press chopped white chocolate mixture into top and sides of cake. If desired, tie a decorative ribbon around sides of cake. Makes 12 servings

Chocolate Velvet Cake Batter

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake. Makes about 8 1/2 cups

Vanilla Buttercream Frosting

1 cup butter, softened
2 (16-ounce) packages powdered sugar
2/3 cup milk
1 tablespoon vanilla extract

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.

Bourbon Buttercream Frosting: Substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk. Makes about 6 cups


Last edited by justmecookin on Sun Aug 24, 2008 2:54 pm; edited 1 time in total

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Pecan-Chocolate Chip Snack Cake

Post  justmecookin on Mon Aug 18, 2008 3:01 pm

Pecan-Chocolate Chip Snack Cake

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped pecans
1/4 cup semisweet chocolate chips
Cooking spray
2 teaspoons powdered sugar

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

Combine brown sugar, vanilla, and egg whites in a large bowl; beat with a mixer at high speed 1 minute. Add flour mixture, beating just until combined. Stir in pecans and chocolate chips.

Spread batter into an 8-inch square baking pan coated with cooking spray. Bake bars at 350° for 18 minutes or until golden and crusty on top. Cool in pan 10 minutes. Sprinkle with powdered sugar. Makes 16 serving


Last edited by justmecookin on Sun Aug 24, 2008 2:53 pm; edited 1 time in total

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Orange Mango Layer Cake

Post  justmecookin on Mon Aug 18, 2008 5:08 pm

Orange Mango Layer Cake

Be sure to allow enough time for the filling to chill before preparing the cake. Rating:

1 cup butter, softened
1 3/4 cups sugar, divided
1 teaspoon orange extract
1 teaspoon orange rind
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
8 large egg whites
Orange Syrup
Orange Filling
2 mangos, peeled, seeded, and chopped
Orange Buttercream Frosting
Garnishes: mango slices, raspberries

Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.

Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter.

Gently fold in remaining egg white mixture into batter. Divide batter evenly among prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling. Repeat procedure with next layer.

Top with last cake layer, and brush with remaining one-third of syrup. Spread Orange Buttercream Frosting over top and sides of cake. Spoon remaining filling on the top center of cake. Garnish, if desired. Serve immediately, or chill before serving. Makes 1 (3-layer) cake

Orange Syrup

3 tablespoons orange juice
3 tablespoons sugar
3 tablespoons Triple Sec

Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool. Makes 1/3 cup

Orange Filling

3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups fresh orange juice
2 egg yolks
1/4 cup fresh lemon juice
1/4 cup butter
2 teaspoons grated orange rind

Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.

Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly.

Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled. Makes 2 1/4 cups

Orange Buttercream Frosting

1 (16-ounce) package powdered sugar
1/2 cup butter, softened
1 1/2 teaspoons grated orange rind
6 to 8 tablespoons heavy whipping cream

Combine first 3 ingredients and 6 tablespoons whipping cream in a large bowl. Beat at medium-low speed with an electric mixer until creamy. Beat at medium-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency. Makes 3 cups


Last edited by justmecookin on Sun Aug 24, 2008 2:53 pm; edited 1 time in total

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Caramel Pound Cake

Post  justmecookin on Tue Aug 19, 2008 4:13 pm

Caramel Pound Cake

1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1 cup sugar
1 cup butter, softened
1/2 cup vegetable oil
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
Caramel Frosting

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting. Makes 1 (10-inch) cake

Caramel Frosting

1 (16-ounce) package light brown sugar
1/2 cup butter or margarine
1 (5-ounce) can evaporated milk
Dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake. Makes 2 cups


Last edited by justmecookin on Sun Aug 24, 2008 2:52 pm; edited 1 time in total

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Re: Cake Recipes

Post  justmecookin on Tue Aug 19, 2008 4:15 pm

Mint-Chocolate Icebox Cake

1 1/2 cups all-purpose flour
1 tablespoon instant coffee granules
1 1/2 teaspoons baking soda
1 1/4 cups unsweetened cocoa
1 cup Prune Purée, divided
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon peppermint extract
1 (1-pound) box powdered sugar
3 eggs
3/4 cup boiling water
Vegetable cooking spray
2 cups frozen whipped topping, thawed

Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine cocoa, 2/3 cup Prune Purée, water, salt, peppermint extract, and sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 cup cocoa mixture; add remaining 1/3 cup Prune Purée and eggs to remaining cocoa mixture in bowl.

Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water. Pour batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly.

Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Let cool completely in pan on a wire rack. Fold whipped topping into reserved 3/4 cup cocoa mixture; spread over cake. Cover and chill.

Note - Use a knife dipped in hot water to make cutting easier. Makes 16 servings

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Re: Cake Recipes

Post  justmecookin on Tue Aug 19, 2008 4:17 pm

Oatmeal Layer Cake with Caramel-Pecan Frosting

These cake layers will not rise as high as those of traditional cakes.

Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups boiling water
1 cup quick-cooking oats
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
Caramel-Pecan Frosting

Preheat oven to 350°. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.

Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator. Makes 16 servings

Caramel-Pecan Frosting

1/4 cup butter
1/2 cup dark brown sugar
6 tablespoons evaporated milk
2 teaspoons vanilla extract
3 cups powdered sugar
1/4 cup chopped pecans

Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans.

Note: If it's too thick, add 1 tablespoon evaporated milk. Makes 2 cups

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Re: Cake Recipes

Post  justmecookin on Tue Aug 19, 2008 4:19 pm

Apple Cake

Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup water
1/4 cup butter, melted
1/4 cup olive oil
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
3 cups chopped peeled Rome apple
Cooking spray

Glaze:
3/4 cup sugar
1/2 cup buttermilk
1 tablespoon light-colored corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a large bowl. Add water and next 4 ingredients (water through eggs); stir just until well-blended.

Fold in apple. Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup sugar, buttermilk, syrup, and baking soda in a medium saucepan. Cook over medium heat 6 minutes or until sugar dissolves and mixture is light brown, stirring constantly. Stir in vanilla. Pour over cake. Makes 16 servings

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Re: Cake Recipes

Post  justmecookin on Tue Aug 19, 2008 4:20 pm

Coca-Cola Cake

Don't make the frosting ahead--you need to pour it over the cake shortly after baking.

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter or margarine, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
Coca-Cola Frosting
Garnish: 3/4 cup chopped pecans, toasted

Combine Coca-Cola and buttermilk; set aside. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired. Makes 12 servings

Coca-Cola Frosting

1/2 cup butter or margarine
1/3 cup Coca-Cola
3 tablespoons cocoa
1 (16-ounce) package powdered sugar
1 tablespoon vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla. Makes 2 1/4 cups

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Re: Cake Recipes

Post  justmecookin on Tue Aug 19, 2008 4:21 pm

Cranberry-Orange Gâteau with Cream-Cheese Filling

In this recipe, a variation of the muffin batter bakes in a cake pan; split the cake, fill with orange-flavored cream cheese, and spread with orange.

Cake:
1 1/2 cups all-purpose flour
3 tablespoons yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 teaspoons grated orange rind
1 large egg
1 large egg white
1/2 cup buttermilk
1/4 cup ricotta cheese
2/3 cup dried cranberries
Cooking spray

Filling:
1 cup sifted powdered sugar
1/2 cup (4 ounces) cream cheese, softened
2 teaspoons fresh orange juice

Glaze:
1 cup sifted powdered sugar
1 1/2 tablespoons fresh orange juice

Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind; beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.

Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare filling, place 1 cup powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons orange juice, and beat to combine. Cover and chill 30 minutes.

To prepare glaze, combine 1 cup powdered sugar and 1 1/2 tablespoons orange juice, stirring well with a whisk.

Split cooled cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Spread filling over cake layer. Top with remaining cake layer, cut side down. Spread glaze over cake. Makes 10 servings

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Re: Cake Recipes

Post  justmecookin on Tue Aug 19, 2008 4:26 pm

Caramel Pound Cake

1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1 cup sugar
1 cup butter, softened
1/2 cup vegetable oil
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
Caramel Frosting

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting. Makes 1 (10-inch) cake

Caramel Frosting

1 (16-ounce) package light brown sugar
1/2 cup butter or margarine
1 (5-ounce) can evaporated milk
Dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake. Makes 2 cups

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Re: Cake Recipes

Post  justmecookin on Tue Aug 19, 2008 4:37 pm

Honey-Apple Cake

1 cup chopped pecans, divided
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups chopped Golden Delicious apple
Honey Sauce
Vanilla ice cream (optional)

Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside.
Beat sugar, oil, and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended.

Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon over pecans in pan.

Bake at 350° for 55 to 60 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool. Heat remaining Honey Sauce; serve with cake and, if desired, ice cream. Makes 1 (10-inch) cake

Honey Sauce

1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/4 cup honey
1/4 cup milk

Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Makes 1 1/2 cups

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Re: Cake Recipes

Post  justmecookin on Wed Aug 20, 2008 9:35 am

Saucy Strawberry-Raspberry Cake

This light-textured cake bakes on top of fresh strawberries and raspberries, resulting in a moist, saucy bottom layer and crisp top. Serve it with vanilla ice cream.

Filling
3 cups fresh strawberries, quartered
2 tablespoons sugar
2 cups fresh raspberries

Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup whole milk

Heat oven to 375°. Spray 11x7-inch glass baking dish with cooking spray. Combine strawberries and 2 tablespoons sugar in medium bowl; spoon into baking dish. Sprinkle with raspberries.

Whisk flour, baking powder and salt in medium bowl. Beat 3/4 cup sugar and butter in large bowl at medium speed 1 minute or until light and fluffy. Beat in egg, vanilla and almond extract. At low speed, beat in flour mixture alternately with milk just until combined, beginning and ending with flour mixture, just until combined. Spoon over berry mixture; spread gently to cover berries.

Bake 40 to 45 minutes or until toothpick inserted in golden brown edge comes out clean and toothpick inserted in light brown center comes out with moist crumbs attached. (Berries should be just beginning to bubble at edge of dish.) Cool on wire rack at least 30 minutes. Serve warm or at room temperature. Makes 8 servings


Last edited by justmecookin on Wed Aug 20, 2008 9:37 am; edited 1 time in total

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Re: Cake Recipes

Post  justmecookin on Wed Aug 20, 2008 9:36 am

Watermelon Upside-Down Cake

2 tablespoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 cup diced seedless watermelon (1/2 inch)
2/3 cup sugar
3/4 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Heat oven to 350°. Melt 2 tablespoons of the butter; pour over bottom of 9x2-inch round cake pan. Sprinkle with brown sugar; top with watermelon.

Beat remaining 1/2 cup butter, sugar and vanilla in large bowl at medium speed until blended. Beat in egg.

Combine flour, baking powder and salt in medium bowl. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spread over watermelon.

Bake 30 to 35 minutes or until cake pulls away from sides of pan, top is golden brown and toothpick inserted in center comes out with a few small dry crumbs attached. Cool on wire rack 5 minutes. Turn out onto serving platter; cool completely. Makes 8 servings

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Re: Cake Recipes

Post  justmecookin on Wed Aug 20, 2008 9:40 am

Chocolate Chip Cookie Ice Cream Cake

Two favorite treats, ice cream and chocolate chip cookies, come together in one delicious, make-ahead frozen dessert. It layers ice cream, cookies and fudge sauce in a cinnamon-spiced crust.

Crust
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
3/4 cup mini semisweet chocolate chips

Filling
1 cup heavy whipping cream
2 cups bittersweet chocolate chips
1 teaspoon vanilla extract
1 1/2 (1.75-qt.) cartons or 1/2 gallon vanilla ice cream
24 (2-inch) soft chocolate chip cookies, cut into 1/2-inch pieces (about 4 cups), divided

Heat oven to 325°. Combine graham cracker crumbs, melted butter and cinnamon in medium bowl until crumbs are moistened; stir in 3/4 cup mini chocolate chips. Press into bottom of 13x9-inch baking pan. Bake 6 minutes or until set. Cool completely on wire rack.

Meanwhile, heat cream in medium saucepan over medium heat until hot and steamy. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute; stir until melted and smooth. Stir in vanilla. Cool 20 minutes or until room temperature.

Place ice cream in refrigerator 20 minutes or until slightly softened. Spread half of the ice cream over crust; quickly spread with spatula to level. Sprinkle half of the cookies over ice cream. Quickly spoon 1 1/4 cups of the chocolate sauce over cookies and ice cream; spread with spatula to cover. Freeze 15 minutes to firm sauce.

Quickly spread remaining ice cream over sauce. Sprinkle with remaining cookies; drizzle with remaining sauce. (If necessary, warm sauce in microwave on high 10 to 20 seconds or until of desired consistency. Sauce will not cover top completely.)

Freeze 2 hours to firm sauce. Wrap tightly; freeze overnight or up to 1 week. Place in refrigerator 20 to 30 minutes before serving to soften slightly. Cut with warm knife. Store in freezer. Makes 24 servings

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Blondie Cupcakes with Cocoa Frosting

Post  justmecookin on Wed Aug 20, 2008 9:46 am

Blondie Cupcakes with Cocoa Frosting

Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts

Frosting
6 tablespoons unsalted butter, softened
1/3 cup Dutch-processed cocoa
1/4 cup sour cream
3/4 teaspoon vanilla extract
1 to 1 1/4 cups powdered sugar

Heat oven to 350°. Line 20 cupcake cups with paper liners. Whisk flour, baking powder, baking soda, cinnamon and salt in large bowl.

Beat brown sugar and 1/2 cup butter in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Combine milk, 1/2 cup sour cream and 1 teaspoon vanilla in small bowl; beat into sugar mixture alternately with flour mixture just until smooth. Stir in nuts.

Divide batter among cupcake cups, filling each slightly more than half full. Bake 20 to 25 minutes or until tops are golden brown and spring back when lightly touched and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat 6 tablespoons butter, cocoa, 1/4 cup sour cream and 3/4 teaspoon vanilla in medium bowl at medium speed until smooth. Slowly beat in 1 cup of the powdered sugar, adding remaining 1/4 cup as needed for desired consistency. Frost each cupcake with generous 1 tablespoon frosting. Makes 20 cupcakes


Last edited by justmecookin on Sun Aug 24, 2008 10:40 am; edited 1 time in total

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Raspberry-Swirled Bundt Cake

Post  justmecookin on Wed Aug 20, 2008 9:58 am

Raspberry-Swirled Bundt Cake

Raspberries play a dual role in this perfect-for-a-crowd cake. A puree of the berries is swirled into the batter, while a handful of slightly sweetened fresh ones garnishes each serving. An irresistible almond icing makes a delicious finishing touch.

Cake
1 cup fresh raspberries
2 tablespoons seedless raspberry preserves
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream

Icing & Garnish
3/4 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons sugar
2 cups fresh raspberries

Heat oven to 350°. Spray 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess. Puree 1 cup raspberries and preserves in food processor until smooth. Strain through fine strainer into small bowl, pressing with spatula to remove seeds. Measure 1/3 cup puree (save any remaining puree for another use).

Whisk flour, baking powder, baking soda and salt in medium bowl. Beat eggs and 2 cups sugar in large bowl at medium speed 1 minute or until thick, fluffy and slightly lightened in color. Beat in oil, lemon juice, vanilla and 1/2 teaspoon almond extract at low speed. Beat in flour mixture just until blended. Beat in sour cream until blended.

Pour two-thirds of the batter into pan. Reserve 2 tablespoons of the puree; drizzle remainder over batter. With thin knife, swirl lightly through batter, keeping away from edges. Pour remaining batter on top. Drizzle with reserved puree; swirl lightly.

Bake 50 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Run thin knife around sides and center tube; invert onto wire rack. Cool completely. (Cake can be made 2 days ahead. Cover and store at room temperature.)

Whisk powdered sugar, milk and 1/2 teaspoon almond extract in small bowl until smooth; drizzle over cake. Let stand until icing is set.

Sprinkle 2 tablespoons sugar over 2 cups raspberries; let stand 30 minutes or until sugar has melted. Serve cake garnished with raspberries. Makes 16 servings


Last edited by justmecookin on Sun Aug 24, 2008 2:59 pm; edited 1 time in total

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Apricot Upside-Down Cake

Post  justmecookin on Wed Aug 20, 2008 10:11 am

Apricot Upside-Down Cake

Two fruits with a limited season—apricots and cherries—star in this moist and tender homey cake. As the fruit bakes in the buttery brown sugar topping, the apricots soften and develop a luscious melt-in-your-mouth texture.

12 tablespoons unsalted butter, softened, divided
3/4 cup packed light brown sugar
3 medium apricots (12 oz.), quartered
12 whole pitted fresh cherries
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk, room temperature

Heat oven to 375°. Melt 6 tablespoons of the butter; pour into 8-inch square glass baking dish. Sprinkle with brown sugar. Arrange 4 apricot quarters in row down one side of dish, evenly spaced. Place 1 cherry in arc of each apricot quarter. Make a second row of apricots and cherries in center, turning apricots opposite way. Repeat with a row down the other side. Gently press on apricots to flatten slightly.

Whisk flour, baking powder and salt in medium bowl.

Beat remaining 6 tablespoons butter in medium bowl at medium speed 1 minute or until creamy. Add sugar; beat 1 minute or until fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture alternately with milk until just blended, beginning and ending with flour mixture. Spoon over fruit; spread gently.

Bake 35 to 40 minutes or until cake is deep golden brown and center is firm to the touch. Cool in dish on wire rack 10 minutes. Carefully turn cake upside-down on extra-large serving plate to accumulate excess juices. Remove baking dish; cool completely. Makes 8 servings


Last edited by justmecookin on Sun Aug 24, 2008 3:00 pm; edited 1 time in total

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Double-Chocolate Fudge Cake

Post  justmecookin on Wed Aug 20, 2008 11:53 am

Double-Chocolate Fudge Cake

Cake
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 cup extra-virgin olive oil
1/2 cup sour cream
3 eggs
4 oz. bittersweet chocolate, melted, cooled
1 1/4 cups strong coffee, room temperature

Frosting
8 oz. bittersweet chocolate, melted, cooled
1/3 cup sour cream, room temperature
1/4 cup unsalted butter, softened
2 cups powdered sugar
2 to 3 tablespoons milk

Heat oven to 350°. Spray 2 (9-inch) round baking pans with cooking spray; line bottom with parchment paper. Spray paper with cooking spray; lightly dust sides with cocoa. Whisk flour, cocoa, baking soda and salt in medium bowl.

Beat sugar and oil in large bowl at medium-low speed until sugar is moistened. Beat in 1/2 cup sour cream. At low speed, beat in eggs one at a time until blended. Beat in 4 oz. melted chocolate. Beat in flour mixture in 3 parts alternately with coffee until blended, beginning and ending with flour mixture. Divide batter between pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; cool completely.

Whisk 8 oz. melted chocolate, 1/3 cup sour cream and butter in medium bowl until blended. Whisk in powdered sugar. Whisk in 2 tablespoons of the milk, adding additional milk until frosting is of desired consistency.

Spread 1 cake layer with half of the frosting; top with second cake layer. Spread top with remaining frosting, leaving sides unfrosted. Cover and refrigerate. Serve at room temperature. Makes 12 servings


Last edited by justmecookin on Sun Aug 24, 2008 2:59 pm; edited 1 time in total

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Re: Cake Recipes

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