yellow butter cake with chocolate frosting

So, you know how I have been talking about reducing the processed food and sugar in my house?  Well that new mantra is cool and all except when it comes to birthdays.  I am working on introducing new healthy replacements for many of our sugary snacks and treats but, even I am not at a place where I want to enjoy an agave sweetened gluten free oat cake on my birthday.  Maybe in 2013 but, for now we will just celebrate old school with a yellow butter cake and chocolate frosting.  This cake is a classic that I am not prepared to screw with at this point.  I am not going to lie I have a better yellow cake recipe but, it is super involved and this recipe is simple straight forward and most likely have all the ingredients already in your kitchen.  The frosting is down right delicious and so, easy.  This is my go to chocolate fudge frosting.  Did you know you can make super good frosting in the food processor?  Well you can and you don't even have to sift.  So if you are looking for a simple yet, delicious and decadent cake for your next gathering this classic may be the way to go. 

yellow butter cake with chocolate frosting
cake adapted: martha stewart
frosting source: sky high cakes

Cake:
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1¾ cups sugar
4 large eggs
2 teaspoon vanilla extract
1¼ cups milk

Frosting:
6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons whole milk
1 tablespoon vanilla extract

Directions:  To make the cakes, preheat the oven to 350˚ F. Prepare two 9-inch round cake pans with bakers joy. In a medium bowl, sift the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack. Let the cakes cool completely before frosting. Level the cakes if necessary.

To make the frosting, place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

To assemble the cake, place one of the cake layers on a serving platter. Top with 1 cup of the chocolate frosting and smooth over the top of the cake. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting as desired. Refrigerate, covered, for up to 3 days. Let come to room temperature at least 30 minutes before serving.

dobos torte

The theme of supper club this month was your heritage.  How fun is that?  My dad's side of the family is Hungarian.  Many of the recipes my grandmother was known for were Hungarian.  My father recently passed along to me  a Hungarian cookbook my grandmother got from church. This little book is such  family treasure.  I sat down and read it cover to cover using my laptop to google ingredients and recipes along the way.  There were so many things I had never heard of so, I could not get a visual or flavor profile.  I attempted a coffee cake from it for Carter's birthday.  To say it was a lot of work is an understatement.  Dessert was my contribution for this round of supper club.  When googling Hungarian dessert the cake that most often comes back is the dobos torte.  There was a recipe for it in my grandmother's book but, there were many ingredients that I was not sure on and it had measurements like a block, a good amount and well when you are making and tasting something for the first time (at least in my kitchen) you need more guidance.  After making this cake I am questioning if any Hungarian cooking skills were passed down to me.  I really love Hungarian food but, it is not easy to make.

Here is what I learned ...

When making this cake make sure you have an extra dozen eggs on hand.  My first attempt at this cake was a flop.  I put all of the batter in an 12x17 sheet pan and it did not cook evenly.  

Soak your cake batter pan immediately.  The yolk mixture turns to a spackle that is very hard to get off.

The caramel layer in my opinion did not add anything.  I burnt the caramel which may have been the issue.  When you burn caramel in your pot add hot water and bring to a boil and the hardened mess will loosen up.

Use good chocolate for the frosting as it is the flavor you will taste. 

Google is rad.  If you ever try to make this google the dobos torte and read a few recipes as it was challenging

This cake is really very very good.  Not only is it beautiful looking but, it tastes really good.  The layers are light and spongy and have a custard flavor.  The frosting is not overly sweet there is a good cake to frosting ratio.

Loving supper club and all of my cool girlfriends who sit around the table with me on those nights.  Cheers to our Irish, German, Hungarian and Russian meal.

dobos torte

source: smitten kitchen

Cake layers:
7 large eggs, separated
3 large egg yolks
1 pound (3 1/2 cups or 455 grams) confectioners’ sugar, plus extra for dusting racks
3/4 cup (94 grams or 3 1/3 ounces) all-purpose flour
1 tablespoon lemon juice

Frosting:
1/2 pound (8 ounces or 227 grams) semi-sweet chocolate, coarsely chopped
1/2 pound (2 sticks or 226 grams) unsalted butter, cut into chunks
1 teaspoon vanilla extract
3 large egg yolks
2 tablespoons confectioners’ sugar

Caramel layer (optional)
1/2 cup granulated sugar
1 tablespoon water

Prepare two 13x9 cake rimmed sheets.  Please note you can use various cake pans depending on the shape and or amount of layers you want to achieve. Line the bottom of each with a sheet of fitted parchment paper, and coat with a butter-flour spray.  

Preheat oven to 450°F and place a rack in the center of your oven. In the bowl of an electric mixer, beat 10 egg yolks for a few minutes at high speed, until pale and lemon-colored. Reduce speed and gradually add sugar, then increase the speed and beat the yolks and sugar until thick and glossy. Scrape bowl occasionally with rubber spatula. Reduce speed again and gradually add flour; increase speed mix for 5 minutes more, then mix in lemon juice. Scrape bowl again with a rubber spatula. In a separate bowl with cleaned beaters, beat the 7 egg whites with a whisk attachment until they hold stiff peaks. Stir a few heaping spoonfuls of the whites into the egg yolk mixture to loosen it, before folding in the rest of the whites in three additions. The batter will transform from a dry paste to a spreadable, foamy batter.

Spread your batter in prepared pans. Use a cup or a scale to evenly measure the batter between the two pans.  Bake each pan for 5 minutes, or until golden with some dark brown spots. Thicker layers may take up to 2 additional minutes. When layer is baked, remove it from the oven and flip it out onto a cooling rack that has been dusted with a small amount of confectioners’ sugar. Carefully, gently remove parchment paper then flip cake back onto another lightly dusted cooling rack to finish cooling. It’s best to cool the layers right side up; the tops are the stickiest part.  Repeat with remaining layers. Layers will cool very quickly. Trim edges of cake, if needed, to make even shapes or divide larger rectangular pans accordingly.

Melt chocolate until smooth. Set aside to cool to room temperature.  In the bowl of an electric mixer, beat butter until soft and smooth, scraping frequently. Add vanilla and 3 egg yolks. Add sugar and cooled chocolate, beating until thoroughly mixed and scraping as needed.

Place four strips of parchment or waxed paper around the outer edges of your cake plate. Place first cake layer on plate and spread chocolate on top and to edges with an offset spatula. I used my tablespoon cookie scoop and used 2 scoops per layer.  Repeat with remaining layers (or all layers except one, if you’d like to do a decorative caramel layer), stacking cake as evenly as possible. Once fully stacked and filled, you can trim the edges so that they’re even.

Spread chocolate on outside of cake in a thin coat, just to cover and adhere the crumbs to the cake. Place cake in fridge for 30 minutes (or freezer for 5 minutes) to set the chocolate. Spread chocolate more thickly and smoothly to make a final exterior coat of frosting. Remove paper strips.

Lightly grease a sheet of parchment paper. Place last cake layer on this sheet. Use a cookie cutter of your choice, cut desired decorative pieces and set aside. Combine the sugar and water in a small, heavy saucepan and swirl it until the sugar melts and begins to turn a pale amber color. Quickly and carefully, pour this (you’ll have a bit of extra) over the prepared cake layer and spread it evenly with an offset spatula. Leave in place, then cool completely. Arrange caramel pieces over cake.  Chill cake until needed.

peanut butter cup ice cream cake

Five.  I had no idea what new changes five was going to bring to my sweet boy.  He has an opinion now.  No longer does he want to let mom decide what is best for him.  He wants to assert his own opinion.  He will listen to mom and then choose pretty much the exact opposite of what mom was suggesting.  This new opinion first popped up while we were discussing Halloween costumes.  We flipped through one of the 50 Halloween catalogs we got in the mail.  I was suggesting all sorts of cool costumes but, he kept coming back to wolf.  OK wolf I can work with that.  I earmarked the wolf in a catalog and my mind was spinning.   I had sister in a little red riding hood outfit and brother in a cute furry wolf.  This was going to be so cute.  I showed Carter this wolf before placing the order and he shrieked "no mom not that wolf I want to be the blood wolf".  Ummm I am sorry a what?  He quickly flips past the cute wolf to this ugly disgusting werewolf with blood dripping off the fangs.  I explain that he can not wear this to school for the parade.  Does not phase him.  He wants the blood wolf.  We now have a blood wolf costume.  What happened to my cute spider, my friendly bat or the lovable alligator?  How did we go from cute spider to blood wolf in a year?  It breaks my heart.  As I was still trying to put the pieces of my heart back together and bake his traditional snickerdoodle cake he tells me that he no longer wants a snickerdoodle cake he wants an ice cream cake.  We do snickerdoodle for his birthday not ice cream.  I go into trying to sway mode and I get no where.  He wants a chocolate ice cream cake with peanut butter cup ice cream.  Ice cream cake I can deal with.  I don't like change but, ice cream cake (this good) I can deal with.  Blood wolf I can not deal with.  I have a feeling I am going to lose a lot of blood wolf battles this year.

peanut butter cup ice cream cake

adapted/inspired: betty crocker

cake:

1 1/2  cups  all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla 

Heat oven to 350ºF. 

Grease bottom and side of 9" springform pan.  In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

 

marshmallow creme hot fudge sauce

source: bon appetit

6 ounces semisweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon instant espresso or coffee
1/2 cup plus 1 tablespoons heavy cream
2 tablespoons marshmallow creme

Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. Let cool, cover, and chill. 

Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. 

* Save a small portion  (~1/4 cup)

peanut butter cup ice cream

source: sweet flours

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
2 cups chopped peanut butter cups

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk  until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut peanut butter cups into bite size pieces.  Before transferring ice cream to an airtight container for further freezing, fold in peanut butter pieces.

Spread soft ice cream over cake. Freeze about 4 hours or until ice cream is firm.

marshmallow whipped cream

source: sweet flours

1 cup cool whip; thawed

1/2 cup marshmallow fluff

Combine cool whip and marshmallow fluff.  Spread on top of ice cream.

Drizzle with extra fudge sauce and garnish with mini peanut butter cups.

spice cake with maple frosting

 

My alarm went off at 5:00 this morning.  I dragged myself out of bed in the pitch black.  Quietly making my way into the bathroom not to disturb the house.  Teeth brushed, hair in pony tail, gym clothes on and as I tip toe out of the room I hear from deep under the covers ... "Happy Anniversary I love you".  Even at 5:00am it is the first thing on his mind and that is why I made this spice cake with lots of love.  Eight years ago today we got married and cut into a spice cake.  We have had a lot of spice in our lives over the past eight years and I feel as if this anniversary symbolizes the start of the next chapter of our marriage and family life.  We have lots of exciting and scary changes coming up this year but, I know that together we will weather all the change and come out for the better on the other side.  Tonight we are going out to a nice dinner to celebrate the past 8 years and the many more to come.

The great thing about spice cake is there are so many variations and I have not found one I do not like.  My love of spice cake started with the spice cake from the Betty Crocker box and has progressed to layer cakes from scratch.  That alone shows how much I have grown over the past eight years.  At the start of our marriage making a cake from a box would have been totally homemade in my mind.  Last year I made this beautiful spice cake but, with the trip to Mexico in October and dinner out tonight I opted for a lighter version from Cooking Light.  The cake doesn't have as much rise as I would like but, the cake is moist and perfectly spiced.  The frosting tastes like the glaze on a maple bar (yum)!  It is very sweet which balances with the warm spiciness of the cake.  You have to work fast with the frosting as it sets up quickly.  You can always add a tablespoon of water or cream at a time to loosen the frosting up.  It does not seem like a lot of frosting but, as I said it is very sweet and a little goes a long way.

 

spice cake with maple frosting

adapted: cooking light

Cake:
Bakers Joy Spray
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup packed brown sugar
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

 Frosting:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream (plus additional tablespoons for thinning)
1/4 cup maple syrup
1 tablespoon butter
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract

* 2 tablespoons chopped pecans, toasted (optional decoration)

Preparation

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round metal cake pans with bakers joy spray.  Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.

Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Divide batter evenly between prepared pans.

Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely.

To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Add a tablespoon or water or cream one at a time to thin frosting if needed. 

Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets. 

mocha chip angel food cake

 

I like angel food cake a lot.  I love the light, squishy, sweet cake with the slightly crusty top.  As much as I like it I have never made it from scratch.  The recipe does not look overly difficult although inverting the pan right out of the oven seemed out of the box for me.  The issue was the 12 egg whites.  That is a whole lot of left over yokes.  I surely could make ice cream but, with 12 yolks that is still a whole lot of ice cream.  I am not phased by recipes with 4 sticks of butter but, the 12 whites really deterred me.  In need of a lighter dessert coming off the fourth of July food fest I got over my fear and dove right in.  The result was delicious.  The addition of the mocha flavoring and the chips made this slightly denser then your standard angel food cake.  Now that I think of it I am not the best folder and I could have lost some air during my scoop, incorporate, scoop, incorporate portion of the recipe.  The recipe had a mocha ganache to drizzle over the top but, we did not feel like this cake needed it.  The mocha flavor and the chips really bring a new twist on a classic.  The mocha ganache and a scoop of vanilla bean ice cream would make this simple cake something special.

mocha chip angel food cake

source: everyday food

2 tablespoons instant espresso powder
2 teaspoons pure vanilla extract
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
1 cup cake flour (spooned and leveled)
1/2 teaspoon coarse salt
1 cup miniature semisweet chocolate chips (6 ounces)

Preheat oven to 350 degrees. 

In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.

Using the whisk attachment beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes.

Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in three additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. 

Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.

Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. 

 

peanut butter sheet cake with chocolate icing

Peanut butter +  chocolate =  love.  Is there anyone who does not like peanut butter and chocolate?  If you do don't fight it just give in.  You will fall in love trust me.  Could a couple be more perfectly matched?  Do they ever fight?  They just seem to constantly compliment each other.  A peanut butter sheet cake ... yum!  Poke holes in it and pour a sweet thin chocolate icing all over it so, it fills those holes and makes the perfect little pockets of chocolate icing ... now you got a reason to pump your fist in the air.  My only regret other then I ate one too many pieces of this cake is that I did not go all Paula Deen on this cake.  I am still kicking myself that I did not add a bit of peanut butter to the icing and cut up reese's peanut butter cups on top.  If you are going to do Paula do you really leave a usable calorie behind.  Next time.  Enjoy!

peanut butter sheet cake with chocolate icing
adapted: paula deen

1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
3/4 cup peanut butter
1/2 cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

2 cups sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/2 cup whole milk

Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.
For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.

chocolate peanut butter icebox cake

I have had this recipe torn out for ages but, feared making it as I have quite a weakness for the peanut butter and chocolate combination.  I have been trying to clean out and organize my kitchen since the start of 2011.  During my reorganization of the pantry this weekend I stumbled upon a box of chocolate wafers that I intended to use over the holidays.  The wafers were a sign the icebox cake needed to be made.  The cream filling is a snap to pull together and is fluffy and creamy but, not overly sweet.  When I opened the wafer box to assemble the cake I came to realize many of my cookies were broken (boo!).  I was still able to piece together the cake like a culinary puzzle and use up all the wafers although the end product may not look as pretty as it should have.  Fear not because the broken cookies did not have an impact on the taste.  The cookies soften up from the cream filling over night and turn from delicate and crisy (or broken) to soft and cake like.  Both the kids had two slices and Carter actually licked his plate clean.  This is a keeper and will be a perfect treat on a warm summer night.

chocolate peanut butter icebox cake

source: everyday food

2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies
 

In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.

Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.

Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

cake pops

Cake pops are nothing new.  Bakerella has made the cake pop spread around the blogsphere like wild fire.  If you have not seen her cake pop creations go take a look.  She is amazing.  Although she makes fancy cake pops you can make the basic version below and obtain the same great tasting result.  You can use homemade cake and frosting but, for large batches I go to cake mix and frosting from the store.  I often have cake scraps and frosting left over which allows me to make a handful of cake balls to have on hand.  My kids go NUTS for these.  I choose the pink on pink cake pops for a pink dessert bar at a sip and see we hosted this weekend.  They may have been the easiest dessert I made on the table but, they were also the cutest.  They brought a little whimsy to the table.

cake pops

source: bakerella

cake pop or cake balls

1 box cake mix - any flavor (used strawberry)

1 can frosting (16 oz.) - any flavor (used cream cheese)
1 package bark or candy melts (used pink candy melts)
lollipop sticks (cake pops)

styrofoam block (cake pops)

wax paper

1. Cook cake following the directions on the box for 9x13 cake.  Remove cake from oven and let cool completely.

2. After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with one can of frosting. It is messy but, using hands gets good results.
3. Roll mixture into balls and lay on cookie sheet. I used my cookie dough scoop and then rolled with hands and got ~40 balls. If making cake pops stick lollipop stick into ball.
4. Chill or freeze for several hours.

5. Melt chocolate in microwave per directions on package.  The candy melts harden up quickly so I melt half the bag dip and then start on the other half of bag.
6. Dip balls in chocolate resting on a fork so, chocolate can drip off through the tines.  Lay on wax paper if making cake balls until firm.  For cake pop tap off excess chocolate and then stab pop into styrofoam block. Decorate either with sprinkles if desired.

banana butterscotch snacking cake

Lately I have really been trying to incorporate fruits and vegetables into dishes as many ways as possible.  I know baking one overly ripe banana into a cake does not make it a healthy item but, this is a snacking cake.  When I compare this snack cake to those you find on the grocery store shelves (twinkies, ho-hos, ding dongs) ... you get the picture ... I feel pretty good.  I am trying to move away from processed food (goldfish, bunny crackers and bars) and create items from the kitchen filled with better ingredients and lots of motherly love.  This cake is so easy that both kids helped make it.  I gave one the wet ingredients and the other the dry and we combined and stirred together.  This is a great alternative use for black bananas other then banana bread.  The cake was fluffy, moist and had the perfect amount of banana flavor which was elevated with the sweet pockets of butterscotch.

banana butterscotch snacking cake

adapted: cooking light

• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/3  cup  sugar
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1  cup  plain low-fat banana yogurt
• 3/4  cup  mashed ripe banana (about 1 medium)
• 1/4  cup  canola oil
• 1  teaspoon  vanilla extract
• 1  large egg, lightly beaten
• 1/2  cup butterscotch chips 
• cooking spray

Preparation

1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.
3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.  Add chips and give a quick stir to incorporate.
4. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20-22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.

southern coconut cake

Oh coconut cake how I love thee.  How I love that my father in law puts you on his Christmas list each year and allows me to create you, indulge in you, enjoy you and then HATE you!  Coconut cake is my absolute favorite dessert.  I know that coconut is a love hate food and many more hate then love but, lucky for me I have my father in law to share this decadent treat with once a year.  It has become a tradition to bake a coconut cake for Christmas Eve each year and often the only people eating a slice from this heavenly triple layer cake is me and my father in law.  The good news is there is more cake for us to enjoy.  The bad news is I get sent home with a quarter of the cake, a cake I know what went into it (butter, sugar and cream cheese galore) and even knowing that the fork keeps moving to my mouth.  I don't even put it on a plate because I know it is all for me.  I eat it right off the cake plate.  This year I had to pull in the big guns.  I called to Brad and in the kitchen he came.  I said "you have to do me a huge favor".  He said"ok" and that is how the coconut cake ended up in the trash can outside.  I hate wasting food especially my beloved cake but, I simply could not consume that entire cake alone or I may still be in a sugar induced coma.  

The coconut cake which I made last year was a catalyst for me to start a blog and begin to record my recipes and document my learnings.  I went to look back at my comments and well I guess at that point I only noted the recipe.  If I remember correctly I think I liked the one I made last year slightly more but ... eventually there will have to be a taste test so, I can land on my go to coconut cake.  With that being said this cake like every other cake I have made out of Sky High is insanely delicious.  The frosting is a little time consuming but, very good.  It is lighter and more delicate then a traditional cream cheese frosting which is a nice change.  The snowy white layers are stunning and the pure white coconut covers the cake like a dusting of snow.   See you 12-24-11 lover.

southern coconut cake
Source: Sky High Irresistible Triple-Layer Cakes
Makes one 8-inch layered cake

5 egg whites
1/2 cup milk
2 teaspoons vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup unsweetened coconut milk
1 1/2 cups sweetened flaked coconut

For the Cream Cheese Buttercream Frosting:
12 ounces cream cheese, slightly chilled
1/2 cup plus 6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup water
3 egg whites

Preheat oven to 350 degrees. Butter and flour three 8-inch cake pans and line with parchment paper.
 
Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and vanilla and mix thoroughly. Set aside.

In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.

With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.

Frost the cooled cakes and cover with shredded coconut.

cookies and cream ice cream cake

The birthday festivities seem to continue on for Carter.  Each set of grandparents wanted to have a more intimate birthday celebration so, they could watch him open presents and enjoy the event without 25 kids jumping and screaming in a bounce house.  He is very loved.  We had Brad's family over to finish off the celebration and as I mentioned the day was 80+ degrees so, I hit up my trusty celebration cookbook sky high irresistible triple layer cakes and found a recipe for ice cream cake.  I have wanted to use my ice cream maker more, there were sleeves of oreos left and a quart of heavy cream.  All signs were pointing to a cookies and cream ice cream cake with left over sprinkles.  I was never a fan of cookies and cream ice cream growing up.  It is not that I did not like it but, I just could never pass up ice cream with peanut butter in it.  It was just one of those flavors that got quickly over looked so, I really don't have a favorite store bought to compare this to.  I was concerned about the yellow tint I saw in the base due to the yolks but, one it got moving in the machine it turned that creamy color that I suppose cookies and cream should be.  It was creamy, sweet, rich and full of chunky oreo bites.  We all really liked the ice cream and I actually think next time I could use one and a half to two batches of the homemade ice cream in between the chocolate layers to really make the ice cream shine in this cake.  The one batch of ice cream made the cake almost feel like an ice cream sandwich which wasn't bad at all but, I would have liked a little more ice cream.

cookies and cream ice cream cake

1. Bake layers.
2. Line 8" square cake pan with plastic wrap.  Allow enough plastic wrap to hang over sides.  Dump softened (right out of machine) ice cream into lined pan and pack down evenly.
3. While ice cream is still soft, set one of the cake layers on top.  Press down gently to remove gaps.  Cover with plastic wrap and place in freezer for ~ 2 hours.  Wrap remaining layer in plastic wrap for later use. 
4. Make glaze.  1/4 cup cream and 1 tbsp corn syrup heated to a simmer in a small saucepan.  In a heat proof bowl chop 4oz semi sweet chocolate.  Pour cream mixture over and let stand for 5 minutes.  Whisk until smooth and then let stand an additional 2 minutes to cool.  
5. Remove cake from freezer and unmold by pulling excess plastic wrap and invert cake untop cake plate cake side down.  Top with remaining layer.
5. Pour glaze in center of cake and spread it around allowing it to drip over the sides.  Decorate top with sprinkles and or candies and return to freezer for 2 hours.
6. May need to allow cake to sit at room temperature for 10 minutes to get knife through it.


one bowl chocolate cake

adapted: sky high: irresistible triple layer cakes
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1.4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1/3 cup canola oil
1 cup water
1 tsp. vanilla


Preheat oven to 350.  Butter 2 8" square pans.
Sift flour - salt into large mixing bowl.  Use a wire whisk and blend ingredients.
Add oil and 1/2 cup of water to dry ingredients and whisk until smooth.  Add another 1/2 cup water and vanilla and again whisk until smooth.  Divide batter between the two pans.
Bake for 18-20 minutes.  Let coll in pans for 10 minutes and then remove to wire racks to completely cool ~ 1hour.

glaze

1/4 cup cream
1 tbsp light corn syrup
4 oz. semi sweet chocolate; chopped

Cookies and Cream Ice Cream

source: annie eats
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, quartered

 

Directions:
Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.

Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer to a storage container and add Oreo pieces then fold in gently with a rubber spatula.  Freeze until completely hardened.

chai cake with honey ginger cream cheese frosting

Spice cake was the flavor of our wedding cake.  I delegated the cake decision to my husband.  At that point in my life I was in over my head in wedding planning and I didn't care about the cake.  I did care about the appearance of the cake and sent him on his tasting with a few pictures torn out of magazines.  Looking back I remember not having any interest in the flavor of the cake.  I hardly ate sweets and I never looked back on weddings and remembered anything about the cake.  How things have changed in 7 years.  Now when I enter the reception I gravitate to the cake.  I look at the detail and wonder what flavor will be contained behind the perfect frosting.  I look forward to the cake cutting and of course the tasting.   Brad went to his tasting and he picked spice cake.  He has added lots of spice to my life over the years and today we are celebrating our 7th anniversary.  Every year I make a spice cake to celebrate.  Every cake I have made from Sky High has been incredible.  There has not been a single flop and if it wasn't for the 3 8 inch layers that make up each of these cakes I would be baking from it more often.  This cake is light and delicate with a tint of brown from the tea.  The spices combine well and balance perfectly to create this warm and spicy cake that is covered in this frosting sweetened by honey and ginger.  Spice cake is one of my favorite cakes and this recipe is making me count the days until or 8th anniversary and reason to make this again.

chai cake with honey ginger cream cheese frosting

Source: Sky High: Irresistible Triple Layer Cakes

• 1 1/3 cups of milk
• 6 chai tea bags (Tazo)
• 4 whole eggs
• 2 egg yolks
• 2 teaspoons of vanilla extract
• 2 3/4 cups of cake flour
• 2 cups of sugar
• 4  1/2 teaspoons of baking powder
• 3/4 teaspoons of ground cinnamon
• 1/2 teaspoon of ground cardamom
• 1/2 teaspoon of salt
• 2 sticks of unsalted butter at room temp

1. Preheat the oven to 350 Degrees F. Grease the bottom and sides of 8" round  pans and line with parchment paper. Grease the paper as well.
2. In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
3. In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.
4. Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
5. Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.
6. To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.

Honey Ginger Cream

• 2 1/2 cups of confectioners sugar
• 6 ounces of cream cheese at room temp.
• 6 tablespoons of unsalted butter at room temp.
• 1/2 cup of honey (any kind as long as liquid)
• 1/2 teaspoon of fresh grated ginger

Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.

fig cake

I have been enjoying my fig jam.  I served it over brie with crackers and I made a panini with manchengo and jam.  Both were great but, as I work my way through Sticky, Chewy, Messy, Gooey I knew I had to adapted the fig cake to use my jam.  Every recipe I have made thus far has been delectable.  I often have to cut the recipes in half if the treat is just for our family because it would be down right gluttonous to enjoy the entire thing between a family of four.  This cake was good, not great and was an ugly duckling of a cake (my fault).  The good not great may be because I used my own jam, I cut the recipe in half and I under estimated the bake time when converting the recipe.  The cake is the perfect snack cake and a great use of end of summer fruit mixed with the warm spices of the fall.  It tasted like a moist spice cake.  I could not overly detect the fig or ginger flavor.  The flavors all blend nicely to give a deep sweet yet warm and spicy flavor.  
 

fig cake

adapted: sticky chewy messy gooey

fig jam:

For the Cake:
1 cup unbleached all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup vegetable oil
1/2 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup boiling water
3/4 cup chopped walnuts, toasted

Make the Jam:  

I used my homemade jam but, you can make your own or use store bought.

Position the rack in the middle and preheat the oven to 350 degrees.

Lightly grease an 8 inch baking tin.

Make the cake:
Sift the flour, baking soda, cinnamon and salt into a small bowl. Set aside. In a large bowl, using a electric mixer set at medium speed beat together the oil, butter and sugar until creamy and combined. Beat in the egg. Beat in the vanilla. Using a spatula, fold in the flour mixture just until combined. Stir in the boiling water, 1 cup of fig jam and walnuts. Spread the batter evenly in the prepared pan and bake until wooden skewer inserted in the center comes out clean, around 35+ mins.

Transfer to a wire rack and let cool. Sprinkle with confectioners sugar.