START A PETITION 27,000,000 members: the world's largest community for good
START A PETITION
x
Group Discussions
label:  
  Essential
| track thread
« Back to topics
Gramercy Tavern's German Chocolate Cake
11 months ago

Gramercy Tavern's German Chocolate Cake
 
Frosting
4 large egg yolks
1 cup sugar
1 cup unsweetened coconut milk
8 tablespoons (1 stick) unsalted butter, cubed
1 3/4 cups sweetened shredded coconut, toasted to light golden brown
1 1/2 cups chopped pecans, toasted

 

Cake
2 tablespoons unsalted butter, melted, plus butter for the pans
7 tablespoons unsweetened cocoa powder, sifted if lumpy, plus more for the pans
1 cup plus 1 tablespoon sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
7 tablespoons boiling water
 
Special equipment: 9-inch round cake pan (3)
 
 
Preheat the oven to 350°F, with a rack in the middle position.
 
Make the frosting. In a medium bowl, whisk the egg yolks until smooth. In a medium saucepan, bring the sugar and coconut milk to a boil over medium-high heat, stirring until the sugar dissolves. Slowly whisk about a cup of the hot milk mixture into the yolks to temper them, then pour the contents of the bowl back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to hold a line drawn with a finger down the back of the spoon, about 10 minutes. (Be careful not to let the mixture boil.) Stir in the butter, toasted coconut, and pecans then pour the frosting into a shallow baking pan. Cover the surface with plastic wrap and let the frosting cool until it’s spreadable.
 
Meanwhile, make the cake. Butter three 9-inch round cake pans and dust with cocoa powder. In a large bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the egg, milk, oil, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and whisk until well combined and smooth. Whisk in the boiling water.
 
Pour the batter (which will be quite thin) into the prepared pans. Bake until the layers spring back when lightly touched, about 12 minutes. Let cool completely in the pans.
 
Unmold the cake layers. Put one layer on a serving plate and spread one-third of the frosting over the top. Cover with another layer, spread with another one-third of the frosting, and then repeat the process one more time. The cake will keep for up to 3 days.
 
Makes one 9-inch 3-layer cake
 

Recipe: Colorado Coffee Cake-Jr. League of Colorado, Grand Junction
2 years ago

Wow Sharky there are some really fine(I actuallymean that-not lip service)recipes you have posted here.  The Cajun cake recipe looks pretty good.  I copied it to my recipe files-Cakes 

 

Anyway, a little spare time on my hands so I thought I would post another of the Jr. League cookbook recipes.

 

If you ever see one on line, and it looks pretty good to you, you should immediately copy it.  The only way you will find one is if someone(like me) actually copies(types by hand) them onto a site to share.

 

Remember they are deemed to be the best of the best of that particular region.  Some regions are "better" than others.  New York and California are particularly good.  And so is Colorado(this one).

 

 

 

Colorado Coffee Cake-Jr. League of Colorado, Grand Junction

 

4 1/2 cups of flour

1 1/2 cups sugar

1 1/2 cups of butter or solid shortening

2 eggs, beaten

1 1/2 cups sour cream

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 tsp. almond extract

 

Filling:

 

1 lb.(16 oz.) of cream cheese, softened 

1/2 tsp. vanilla

2 eggs, beaten

1/2 cup of sugar

 

Topping:

 

1 cup raspberry preserves

1 1/3 cups almonds, chopped 

 

 

Yields: 2 10-inch round cakes

 

1.  Preheat oven to 350 F.  Grease two 9 or 10 inch Spring form or deep round foil pans. 

 

2.  Combine flour and 1 1/2 cups sugar.  Cut in butter or shortening.  Reserve 2 cups of this crumb mixture.

 

3.  To remaining crumb mixture, add 2 eggs, sour cream, salt, baking powder, baking soda, and almond extract.  Mix well.

 

4.  Spread mixture over bottom and sides of the prepared pans.

 

 

Filling:   Combine cream cheese, vanilla, 2 beaten eggs.  Spread 1/2 (for each pan)  over the batter of each pan.

 

 

Topping: On top of the cream cheese mixture of each cake, spread 1/2 of the preserves onto each cake.

 

2.  Whirl almonds in a food processor coarsely chopped.  Combine with reserved crumb mixture and sprinkle over the preserves of each cake.

 

3.  Bake cakes for 45-55 minutes or until a toothpick inserted in the center comes out clean.  Cool the cakes for at least 1/2 hour before serving.

 

Note(author): this recipe is better(taste) if made the day before and refrigerated, brought to room temp then served.

 

 

My notes:  I almost always use shortening over butter in cake recipes.  It always produces a better texure and a lighter crumb. 

 

 

Coconut and Espresso Cream Layer Cake
2 years ago

Coconut and Espresso Cream Layer Cake.Coconut and Espresso Cream Layer Cake
developed by María del Mar Sacasa

 

For the Cake Layers
Baking spray
2 1/4 cups (about 11 1/4 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/4 cups (about 8 3/4 ounces) granulated sugar
3/4 cup (about 5 1/4 ounces) coconut sugar (see note)
1 cup (from 1 15-ounce can) sweetened cream of coconut (see note)
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut
 
For the Espresso Cream
3 tablespoons instant espresso powder
1 tablespoon boiling water
1/2 cup sweetened condensed milk
3 ounces cream cheese, softened
1 cup confectioners’ sugar
1/8 teaspoon salt
3 cups heavy or whipping cream, chilled
1 teaspoon pure vanilla extract
1 tablespoon cocoa nibs (Optional)

 

 
For the Cake Layers: Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F. Spray three 9-inch round baking pans with baking spray. Line bottoms of pans with parchment paper rounds and once again spray with baking spray.

 

Whisk flour, baking powder, salt, and baking soda together in medium bowl; set aside. Beat butter, granulated sugar, and coconut sugar on medium speed until light and fluffy, 2 to 3 minutes. Add cream of coconut and beat to combine, about 1 minute. Add eggs, one at a time, beating until each egg is fully incorporated into batter prior to adding the following one.

 

Reduce speed to low and add flour mixture in three batches, alternating with buttermilk, scraping bottom and sides of bowl with rubber spatula as needed. Add vanilla and beat just to combine, about 5 seconds. Fold in coconut.

 

Divide batter equally among prepared pans. Place two cake pans side by side on top rack and third cake pan on bottom rack. Bake until cake tester inserted in center of cakes comes out clean, 20 to 25 minutes, alternating and rotating cake pans’ positions halfway through baking.

 

Transfer cakes to cooling racks and cool in pans 10 minutes. Turn cakes directly onto cooling racks and cool completely, about 1 hour. Once cooled, with a serrated knife, trim off any excess, ragged pieces of cake tops. Cut each cake in half to create 6 layers.

 

For the Espresso Cream and Assembly: Combine espresso powder and boiling water in small bowl. Stir in sweetened condensed milk; reserve.

 

Beat cream cheese, confectioners’ sugar, and salt on low speed until combined, about 20 seconds. Increase speed to medium and beat until fluffy, about 2 minutes.

 

Add sweetened condensed milk/espresso mixture and beat to combine, about 30 seconds. Reduce speed to low, add cream and vanilla, and beat to combine. Return speed to medium and beat until cream forms soft peaks, about 2 minutes.

 

Place one cake layer on cake stand or serving plate. Spread layer with about 1 cup whipped cream then top with second cake layer and additional 1 cup whipped cream. Repeat procedure with remaining cake layers and cream. Sprinkle top with optional cocoa nibs. Chill cake 1 hour prior to serving. Store leftovers in refrigerator.

 

Serves 12

 

 

Developer's Note: I prefer Coco Lopez brand cream of coconut for this recipe. Cream of coconut tends to separate. Prior to using, place it in a bowl and whisk it until smooth. If you can't find coconut sugar, palm sugar or light brown sugar can be used in its place.

 



This post was modified from its original form on 20 Jan, 12:04
Marge's Perfect Chocolate Cake
2 years ago

This is another recipe from The All-New Blue Ribbon Cookbook-Prize Winning Recipes from America's State Fairs.

I have tried this recipe and like it. I did one thing differently that I learned from experienc. I'll put it in my notes at the end of the recipe.



Marge's Perfect Chocolate Cake

" One of the highlights of the Oregon State Fair is the Gerry Frank Chocolate Layer Cake Contest. Chocolate aficionado Frank judges it, tasting his way through dozens of entries. It takes an outstanding cake to win, such as Marge's Perfect Chocolate Cake.

"Her 3 layered beauty combines a moist, light textured chocolate cake with a whipped cream filling and an outstanding fudge frosting. The light whipped cream filling contributes a pleasing contrast to the rich chocolate cake and frosting."

"Because of the whipped cream, the cake should be stored covered in the refrigerator. For best flavor, bring it to room temperature before serving."


1 cup unsweetened cocoa
2 cups boiling water
2 3/4 cups all purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp vanilla
1tsp chocolate extract


Chantilly Cream Frosting

1 cup heavy cream, well chilled
1/4 cup powdered sugar
1 tsp. vanilla extract


Creamy Fudge Frosting

1 cup(6 oz pkg) semi-sweet chocolate chips
1/2 cup half-and-half
1 cup butter
ice cubes
2 1/2 cup powdered sugar, sifted


Preheat oven to 350F(175C). Grease and flour 3(9-inch round)cake pans.

In a medium bowl, combine cocoa and boiling water in a bowl until smooth. Cool. Sift together flour in a separate bowl. In a mixer bowl(if you have a stand up mixer-if not a separate bowl from the flour or cocoa) beat butter, sugar, eggs, vanilla and chocolate extract on low speed for about 5 minutes. Scrape side of bowl occaisionally. Still on low speed, add 1/4 flour mixture and 1/3 cocoa mixture beginning and ending with the flour. Do not overbeat.

Divide batter evenly between pans. Bake 25-30 minutes or till tooth pick inserted into center comes out clean. Cool in pans on wire rack 10 minutes, then turn out and cool completely.

Prepare filling and frosting. Assemble cake with filling between layers and frosting on top and sides of cake. Refrigerate covered. Serve at room temperature.

Makes 1, 9-inch, 3 layer cake. Serves 12.



Chantilly Cream Filling directions:

In a medium bowl whip cream with sugar and vanilla until soft peaks form(my note:
DO NOT OVERBEAT-it will turn to butter-look up definition of soft peaks if you don't know).



Creamy Fudge Frosting directions:

In a medium saucepan over low heat, stir chocolate chips, half-and-half and butter until mixture is smooth. Pour into a medium bowl over a bowl of ice. With an electric mixer, beat in powdered sugar until mixture is creamy and spreadable. When mixture changes color from dark brown to a milk chocolate color, it is nearly ready to spread. If it gets too thick, remove from ice and let it warm a bit.


Storing the cake:

When making a filled and frosted cake for a special occasion, it may be more convenient to bake the layers one day and fill and frost the cake the next day. Store the unfrosted layers tightly wrapped in foil or store in self-sealing plastic bags. Keeps well for a day or two at room temperature. Or they can be made well ahead of time and kept frozen for several months.

Once filled and frosted with the buttercream frosting, the cake will keep best covered in the refrigerator if it will not be served in a few hours.



MARGE CUFF SALEM, OREGON OREGON STATE FAIR


My notes. This really is a good cake. As suggested do this in 2 days, layers one day and filling and frosting the next.

Secondly I use 1/4 cup of half-and-half and 1/4 cup of evaporated milk. Thats right, canned evaporated milk. There is something about this component that makes a chocolate frosting taste exceptionally more like milk chocolate. I don't know why, but it does and its good. But of course your choice.

Another lesser thing, In my long history of baking, I hate to admit it, but shortening makes a lighter cake than a butter batter. But I did use butter for this cake and the results were good. It's just what I have seen a thousand times. The butter cake always comes out heavier than a shortening cake.

Baking was my first love
2 years ago

Baking was what I first learned and boy did I. I learned it to the point of being professional. By the way, they don't use cups, tsp, etc. It is all measured by weight. Professional bakers that
is.

Anyway, This recipe is from The All New Blue Ribbon Cookbook-Prize Winning Recipes from America's State Fairs.

Almost all of the recipes in this book are baked goods. This is a long recipe, I might have to post it in 2 parts.



Martha's Orange Pecan Torte

" Martha York likes to enter the "favorite cake category", because it gives her the best opportunity to express her creativity. She won her 4th Blue Ribbon in recent years, for this European-style Nut Torte. It combines a light tender-textured, 4 layer cake with a rich cream cheese filling and a whipped cream frosting. In the summer she decorates the cake with fresh flowers.

"She cautions that the pecans must be ground fine but should not be ground to a paste"


2 1/2 cups pecan pieces
3 TBSP All purpose flour
4 tsp. baking powder
6 eggs
1 cup sugar
pecan halves for decoration


Orange Syrup

1/4 cup sugar
1/4 cup water
2 TBSP Grand Marnier Liqueur or 1/2 tsp pure orange extract


Cream Cheese Filling

1(8oz) pkg of cream cheese, softened
1/4 cup butter
1/2 cup packed, light brown sugar
1 tsp. grated orange peel
1 tsp. pure orange extract


Chantilly Cream

1 1/2 cup whipping cream, well chilled
3 TBSP light brown sugar
1 1/2 tsp. grated orange peel
2 tsp. Grand Marnier Liqueur or 1/2 tsp pure orange extract


Preheat oven to 350F(175C). Grease and flour 2(8-inch-round)cake pans. Toast pecans in oven 12-15 minutes or till fragrant, stirring several times as they toast. Cool.

In a blender, grind the pecans, in 2 batches, until fine. In a small bowl, combine the pecans, flour and baking powder. In the blender, process eggs and sugar until smooth. Add the nut mixture and blend, scraping the sides as needed.

Spread the batter in prepared pans. Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes; remove layers and cool.

Make syrup and filling while cake is cooling. Cut each in half horizontally to make 4 layers(2 per cake). Sprinkle or brush the cut surfaces with the syrup. Stack the layers on a serving plate, spreading 1/3 of the filling mixture between the layers.

Make Chantilly Cream and spread on the top andsides of the cake. Decorate with pecan halves, if desired. Refrigerate covered.

Makes an 8-inch, 4 layer cake, 10-12 servings.


Orange Syrup directions:

In a small pan, combine sugar and water and boil 5 minutes. Remove from heat. Add liqueur or orange extract.


Cream Cheese Filling directions:

In a small bowl, beat cream cheese and butter until fluffy. Gradually beat in brown sugar until mixture is smooth. Stir in orange peel and extract. Makes enough filling to cover 3(8-inch)layers.


Chantilly Cream directions:

In a medium bowl, combine cream, sugar, orange peel and orange liqueur or extract. Beat until soft peaks form(My noteO NOT OVERBEAT-unless you want butter instead. A soft peak is when you turn the beater up, the cream mixture peak slightly droops over.) Immediately spread on top and sides of cake. Makes about 3 cups of frosting.


Grating Orange Peel

Oranges should be washed well(organic best) and thouroughly dried before grating. Use only the outside orange part of the peel; the white membrane is bitter.

Measure grated peel lightly in the spoon; do not pack down. A large orange will yield about 4 tsp. of grated peel.

An easy way to have grated peel on hand is to first grate the peel whenever you are using/eating whole oranges. Freeze it in a small glass jar or plastic snck bag.

MARTHA YORK LOUISVILLE, KENTUCKEY KENTUCKEY STATE FAIR


Well It looks like I did get it all in one post.

Enjoy.

Please no BOXED recipes
2 years ago

If it comes from a box, it cannot be called home made, a recipe, or any other kind of claim to food.

The only exception to this rule is if one is providing a master mix recipe that can be used as a base in other recipes.

Chocolate Turtle Cake
2 years ago

Chocolate Turtle Cake 

 

1 box Betty Crocker® SuperMoist® devil's food cake mix 

Water, vegetable oil and eggs called for on cake mix box 

1 bag (14 oz) caramels 

1/2 cup evaporated milk 

1 cup chopped pecans 

1 bag (6 oz) semisweet chocolate chips (1 cup) 

Ice cream or Whipped cream, if desired 

Caramel and chocolate toppings, if desired 

Chopped pecans, if desired 

 

 

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan. 

 

Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter. 

 

Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered. 

 

Makes 20 servings 

Apple Pudding Cake with Cinnamon-Butter Sauce
2 years ago

Apple Pudding Cake with Cinnamon-Butter Sauce

 

Cake

1 cup packed brown sugar

1/4 cup butter or margarine, softened

1 egg

1 cup Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 cups chopped peeled or unpeeled cooking apples (2 medium)

 

Sauce

1/3 cup butter or margarine

2/3 cup granulated sugar

1/3 cup half-and-half

1/2 teaspoon ground cinnamon

 

 

Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.

 

In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.

 

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.

 

Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

 

Makes 9 servings

5 years ago

ue Label

Chocolate-Orange Punch Bowl Cake

Chocolate-Orange Punch Bowl Cake
from Betty Crocker

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs as called for on cake mix box
4 cups milk
4 teaspoons grated orange peel
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
1 cup chocolate-flavor syrup
2 cans (15 oz each) mandarin orange segments, drained
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.

Make and bake cake mix as directed on box, using water, oil and eggs. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Meanwhile, in large bowl, mix milk and orange peel. With wire whisk, beat pudding mix into milk mixture about 2 minutes or until blended.

Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.

Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

Makes: 16 servings

Special Touch: For an extra-special treat, decorate with chocolate-dipped orange segments. Dip half of each orange segment into melted chocolate and place on a waxed paper-covered cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Just before serving, arrange dipped oranges on top of dessert.

High Altitude (3500-6500 ft): Make cake mix following high altitude directions on box for 13x9-inch pan.

 

Banana Toffee Picnic Cake
5 years ago

Banana Toffee Picnic Cake

Banana Toffee Picnic Cake
from Betty Crocker

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/3 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon almond extract
1/2 cup toffee bits

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake mix, bananas, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.

Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

Top servings with caramel topping, sliced bananas and a maraschino cherry.

Lemon Cake with Raspberry Mousse
6 years ago

 

Lemon Cake with Raspberry Mousse
from Betty Crocker


Prep Time: 20 min
Total Time: 2 hours 10 min
Makes: 16 servings

1 box Betty Crocker SuperMoist lemon cake mix
1 1/3 cups buttermilk
1/3 cup vegetable oil
1 easpoon grated lemon peel
3 eggs
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired


Heat oven to 350F (325F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.

Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.

High Altitude (3500-6500 ft): No change.

Lemon Creme Cupcakes
6 years ago

Lemon Crème Cupcakes
from Betty Crocker

Cupcakes
1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling
3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme

Frosting
1 container (12 oz) Betty Crocker® Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker® star decors

Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).

In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.

In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars.

High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.

Confetti Celebration Cake
6 years ago

Confetti Celebration CakeConfetti Celebration Cake
from the Betty Crocker site

(oooh, isn't it pretty?)

 

1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 bottle (1.75 oz) Betty Crocker Decors rainbow mix candy sprinkles
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
2 to 4 different colors Betty Crocker decorating icing (in 4.25-oz tubes)

Heat oven to 350°F. Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).

In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.

Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.

Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.

Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.

High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.


Special Touch
Enclose a sprinkle of brightly colored confetti in your party invitation. Scatter the same confetti on your dining or serving table, too.

6 years ago
F2
Adapted from a Recipezarr

Banana Cake with Cream Cheese Frosting

3/4 cup butter
2 cups sugar
3 large eggs
2 tsp vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed ripe bananas
Frosting~
1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 2 cups icing sugar 1 teaspoon vanilla
  1. Preheat oven to 275°.
  2. Grease and flour 2 10 inch cake pans (Or use Wilton’s Cake Release…one of my favorite products!).
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake in pre heated oven for one hou and 20 minutesr or until toothpick inserted in centre comes out clean. (Oven temps vary…watch your cake as it may take more or less time)
  10. Remove from oven and place directly into the freezer for 45 minutes.
  11. This will make the cake very moist.
  12. For the frosting, cream the butter and cream cheese until smooth.
  13. Beat in 1 tsp vanilla.
  14. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth and creamy.
  15. Spread on cooled cake.

    I used 3 - 9 inch cake pan's. Also used
    ready made cream cheese frosting.
Anonymous
8 years ago
DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM

A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer.

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons dried lavender blossoms,* finely ground in spice mill
4 large eggs

Buttercream frosting
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
7 tablespoons (or more) water

1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar, divided
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon coarse kosher salt
1 tablespoon Grand Marnier or other orange liqueur

Chocolate curls

For cake:
Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.

Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.

For buttercream frosting:
Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.

Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.

Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.)

*Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets.

Makes 12 servings.

Apple Cake with Lemon Sauce
8 years ago

4 medium apples peeled, cored and sliced
1 tablespoon freshly squeezed lemon juice
1 1/4 cups sugar, divided
1/4 cup water
1 1/3 cups all-purpose flour
3/4 cup sugar
3 tsp baking powder

1/2 tsp salt
1/4 cup vegetable shortening
1 egg

3/4 cup milk
Lemon Sauce (see recipe below)

Preheat oven to 350°F. Butter an 8-inch square cake pan. Add apples to baking dish. In a small bowl, combine lemon juice, 1/2 cup sugar, and water; pour over apples and mix thoroughly. Let stand while preparing batter for cake.

In a large bowl, combine flour, remaining 3/4 cup sugar, baking powder, and salt; cut in vegetable shortening with a pastry blender until shortening is the size of very small peas. Make a hollow in the center and add egg and milk; mix until just combined (batter should have small lumps in it). Pour batter over apple mixture and bake for 45 minutes.

Prepare Lemon Sauce. Serve with Lemon Sauce spooned over warm cake.

LEMON SAUCE:
1/2 cup sugar
1 tbsp cornstarch
1/4 cup cold water
1/2 cup boiling water
1 tablespoon butter
1/2 teaspoon lemon extract
2 tablespoons freshly squeezed lemon juice

In a small saucepan, mix sugar and cornstarch thoroughly. Stir in cold water until cornstarch is dissolved. Add boiling water and cook over medium heat, stirring constantly until thickened and clear in color. Remove from heat and stir in butter, lemon extract, and lemon juice; set aside until ready to serve.

 

Banana split cake..
9 years ago

1-1/2 cups graham cracker crumbs

1 cup sugar,divided

1/3 cup butter,melted

2 pkgs.(8oz.) cream cheese,softened

1 (20oz.) can crushed pineapple,drained

6 medium bananas,divided

2 cups cold milk

2 pkgs.(4-serving) vanilla instant pudding

2 cups thawed cool whip,divided

1 cup chopped pecans(optional)

Mix crumbs,1/4 cup sugar and butter,press firmly in bottom of 13x9-pan,freeze 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar w/mixer on medium til well blended.Spread carefully over crust;top with pineapple.Slice 4 of the bananas;arrange over pineapple.

Pour milk into medium bowl,add dry pudding mixes,beat with whisk 2 minutes or til well blended. Gently stir in 1 cup of the whipped topping;spread over banana layer in pan.Top with remaining 1 cup whipped topping;sprinkle with pecans(if u want them) refrigerate 5 hrs. slice remaining 2 bananas just before serving;arrange over dessert.store leftovers in refrigerator.

Funnel Cake
9 years ago

Terrie has received 60 new, 1022 total stars from Care2 membersTerrie has been awarded 1226 butterflies for taking action at Care2 Terrie W.
Tuesday, 5:32 AM

Funnel Cake Recipe

2 cups milk
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar, if desired

Mix together milk and eggs.
Sift together flour, baking powder, salt and sugar.
Combine with milk mixture.
Beat to make smooth.

Test dough for proper consistency. If it runs out of funnel too quickly, it is too thin and needs a little more flour. If it flows too slowly, it is too thick and needs a little more milk.

PS: Best bet, use a real funnel, fry only one at a time, use canola oil or crisco shortening.

___________________________________________

There are a few things a beginner at funnel cake making should know.

Do not crowd cakes in the hot fat. Just do a few at a time so the heat of the frying pan is not lessened.

If you are using a regular funnel, be sure the tube opening is at least 5/8". You'll need to use your finger to keep the tube closed and to control the flow, when using a regular funnel.

Practice funneling the dough.

Directions

Partially fill funnel cake pitcher, hold it over the hot fat and pour to make shapes like sticks, circles, spirals or whatever shape you like.

Fry the cakes on one side, turn and fry on other side until golden brown.

Drain on brown paper.

Dust with confectioner's sugar and enjoy while still warm.

Oatmeal cake
9 years ago

I like this better the 2nd or 3rd day after baking (IF it lasts that long!)

Oatmeal Cake

 

Combine 1 cup oatmeal, 1 1/4 cup boiling water, 1/2 cup butter and let stand of 10 minutes.

 

Stir together 1 1/2 cup flour, 1 tsp. soda, 1 tsp. pumpkin pie spice mix, and 1/2 tsp. salt.

 

Stir 1 cup sugar, 1 cup brown sugar, and 2 eggs into oatmeal mix.  Add flour mixture and beat well.  Pour into greased 9 x 13 x 2 inch pan. 

 

Bake at 350 degrees for 45 minutes.  Spread hot cake with coconut frosting and return to oven for 20 minutes to brown frosting.

 

     Frosting:       1 can(about 1 cup)flaked coconut

          1 cup chopped pecans or walnuts

               1/2 cup brown sugar

               1/3 cup butter, softened

               1/4 cup evaporated milk

(mix well)

Kitty Litter Cake
10 years ago

Kitty Litter Cake - YUM!Kitty Litter Cake

Serving Size: 24

Notes: This is a fun cake! It might look gross, but it does taste good!

Ingredients:
1 (18 oz.) box spice or german chocolate cake mix
1 (18 oz.) box white cake mix
1 pkg. white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
green food coloring


Preparation:
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Cajun Cake
10 years ago

Cajun Cake

Ingredients
3 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
3/4 cup evaporated milk
1/2 pound butter
1 cup chopped pecans
1 1/2 cups flaked coconut


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
 
In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended.
 
Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. Have topping ready when cake is done.
 
To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
 
When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.

Makes 1 - 9x13 pan

Red Velvet Cake
10 years ago

17 new, 17 total14 total Rebecca A.

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 tsp. vanilla

3 tbsp. cocoa

2 oz. red food coloring

2 1/2 cups sifted cake flour

1 cup buttermilk

1 tsp. salt

1 tsp. baking soda

1 tbsp. white vinegar

Preheat oven to 350;f. Cream butter and sugar until smooth. Add eggs and vanilla, beat well. In a separate bowl, blend cocoa and food coloring, add to sugar mixture. Add flour, buttermilk and salt. Mix soda and vinegar in a cup and add to the batter. Bake in two greased and floured 9-inch cake pans for 30-35 minutes or until toothpick comes out clean. Let cool before frosting.

Midnight Molten Brownie Cupcakes
10 years ago

Midnight Molten Brownie CupcakeMidnight Molten Brownie Cupcakes

1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
3 eggs
3 egg yolks
1 package Betty CrockerŽ Supreme brownie mix (with chocolate syrup pouch)
About 1/2 cup Betty CrockerŽ stars, confetti or critters decors

Heat oven to 400°F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.

In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture.

Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.

Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.

Cake
10 years ago
| Essential
cake