Jud's favorite cake for his birthday has always been spice cake. I have tried many recipes and usually end up just using the box spice cake with cream cheese icing. This recipe came out in the San Antonio express news two days before his birthday so I decided to use it this year. I think we have a keeper. This recipe was from Country Living Magazine via The Express News in San Antonio.
Ingredients:
1/2 cup (1 stick) butter, softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 cups flour
1 Tablespoon unsweet cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Prehead oven to 350 degrees. Line three 8" cake pans with parchment paper and butter lightly.
Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir in buttermilk and vanilla. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Altenately stir the flour mixture and buttermilk, in thirds, into the beaten batter. Blend well with each addition. Pour batter into the pans and bake until center tests clean, about 30-35 min. Cook cakes in the pans on a rack for 30 min. unmold, and cool completely before frosting.
Frosting:
1 stick butter, softened
1 (8oz) block of cream cheese, softened.
1 teaspoon vanilla
1 box powdered sugar
Mix butter and cream cheese until smooth. Add vanilla and then powdered sugar a little at a time. Beat until smooth. Ice cooled cakes between each layer and all over top and sides.
Showing posts with label Cake 2009. Show all posts
Showing posts with label Cake 2009. Show all posts
Friday, October 30, 2009
Tuesday, September 29, 2009
Chocolate Brownie Cake
I'm making this for our church picnic this Sunday. I am having Bodie this weekend, so I will make it and freeze it until Sunday morning. I won't frost it until Sunday, but I am going to go ahead and make the frosting today and keep it in the refrigerator. FoodNetwork's Emeril Lagasse
Ingredients:
1/2 pound btter, softened at room temperature
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
4 Tablespoons cocoa powder
1/2 cup butermilk
/2 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttermilk Frosting, recipe follows
Preheat oven to 350 degrees Grease and flour 2 (9inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.
In a medium mixing bowl combine sifted flour, baking soda, and cocoa powder together.
In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.
While the mixer with the butter mixture is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients. Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake, comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30-35 min. Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.
Chocolate Buttermilk Frosting
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 Tablespoons buttermilk
1 teaspoon vanilla
In the bowl of the electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Ingredients:
1/2 pound btter, softened at room temperature
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
4 Tablespoons cocoa powder
1/2 cup butermilk
/2 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttermilk Frosting, recipe follows
Preheat oven to 350 degrees Grease and flour 2 (9inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.
In a medium mixing bowl combine sifted flour, baking soda, and cocoa powder together.
In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.
While the mixer with the butter mixture is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients. Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake, comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30-35 min. Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.
Chocolate Buttermilk Frosting
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 Tablespoons buttermilk
1 teaspoon vanilla
In the bowl of the electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Tuesday, September 8, 2009
Angel Food Cake with Peach Cream and peaches
Ingredients:
1 angel food cake
2 8-ounce cartons peach fat-free yogurt
1 4-serving-size package sugar-free instant vanilla pudding mix
1 8-ounce container light whipped dessert topping
Peaches
Directions:
For the peach cream, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each additon. Fold in whipped topping. Serve the cake with peach cream and peaches.
You can also use lemon fat-free yogurt and serve with strawberries, raspberries, or blueberries.
1 angel food cake
2 8-ounce cartons peach fat-free yogurt
1 4-serving-size package sugar-free instant vanilla pudding mix
1 8-ounce container light whipped dessert topping
Peaches
Directions:
For the peach cream, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each additon. Fold in whipped topping. Serve the cake with peach cream and peaches.
You can also use lemon fat-free yogurt and serve with strawberries, raspberries, or blueberries.
Thursday, August 13, 2009
Hazelnut Crunch Cake w/ Mascarpone and Chocolate
We had quiche left-over so no need to cook tonight. So I decided to make this fairly labor intensive cake. Hope it is worth the calories and labor. I'll let you know after dinner. Oh, my gosh, this is so worth the calories. This may well become my favorite cake until I try a new one.
Ingredients: Cake
1 box chocolate cake mix
Crunch:
1 cup hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
Filling:
1/4 cup bittersweet chocolate chips
1 Tablespoon sugar
1 teaspoon orange zest
For the cake:
Directions:
Preheat oven to 350 degrees. Butter and flour 2 (8") cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
For the Crunch:
Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 min. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in he refrigerator and let the sugar/nut mixture cool until hard, about 30 min. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar/nut mixture on a cutting board and cut into small pieces. Set aside.
For the filling:
Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the crunch mixture into the whipped cream.
For the topping:
Place the chocolate chips, sugar, and zest in a blender or food processor. Process the mixture until the chocolate is finely ground.
To assemble the cake:
Put first layer on a serving plate. Top with 1 inch of whipped cream/crunch mixture. Top with second layer of cake and continue frosting the entire cake with the remaining whipped cream/crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate.
Serve
Ingredients: Cake
1 box chocolate cake mix
Crunch:
1 cup hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
Filling:
1/4 cup bittersweet chocolate chips
1 Tablespoon sugar
1 teaspoon orange zest
For the cake:
Directions:
Preheat oven to 350 degrees. Butter and flour 2 (8") cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
For the Crunch:
Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 min. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in he refrigerator and let the sugar/nut mixture cool until hard, about 30 min. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar/nut mixture on a cutting board and cut into small pieces. Set aside.
For the filling:
Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the crunch mixture into the whipped cream.
For the topping:
Place the chocolate chips, sugar, and zest in a blender or food processor. Process the mixture until the chocolate is finely ground.
To assemble the cake:
Put first layer on a serving plate. Top with 1 inch of whipped cream/crunch mixture. Top with second layer of cake and continue frosting the entire cake with the remaining whipped cream/crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate.
Serve
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