Red Velvet Marble Bundt Cake

I found this recipe in the December 2013 issue of  "Southern Living" and thought it looked good. We were having company and decided to make this cake to help Clint celebrate his birthday. I thought it turned-out a little dry.  I tested it after 55 min. and the toothpick did not come out clean. I also tested it at 60 min. and still looked like it needed more.  I took it out at 1 hour and 5 min. Maybe it would have finished cooking after the 55 min. and been much better.  I probably won't make this cake again.


Printable Version
Ingredients:
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup milk
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
1 tablespoon red food coloring
Snowy White Vanilla Glaze
Method:
1. Preheat oven to 325 degrees. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Grandually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
3. Drop 2 scoops of plain batter into a greased and floured 10-inch (16 cup) bundt pan, using a small cookie scoop (about 1 1/2 inches) top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batter in pan as directed until all batter is used.
4. Bake at 325 degrees for 1 hour to 1 hour and 5 minutes or using a long wooden pick inserted in center it comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Snowy White Vanilla Glaze.
Snowy White Vanilla Glaze
Whisk together 2 1/2 cups powdered sugar, 3 tablespoons plus 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth.

Flourless Chocolate Cake

I have a friend who is gluten intolerant. It was my assignment to make a dessert for a weekend retreat where she would be present. This is what I decided to make and it turned out really well.
One of the ladies commented that we might as well spread this on our hips because that is where this would end up.  She is probably right.



Ingredients:
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cup heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup crème fraiche or sour cream (I used crème fraiche
1/4 cup confectioners' sugar, plus more for dusting the cake

Method:
1. Heat oven to 350 degrees F. Butter a 9-inch spring-form pan and dust with cocoa powder
2. In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the bittersweet chocolate and stir until melted and smooth; remove from the heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for one hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraiche and confectioners' sugar until soft peaks form. Dust the cake with confectioners' sugar and serve with the whipped cream.

Graduation Cupcakes

I found the picture of this on pinterest, but it didn't tell how to do it.   You make any
flavor cupcake and ice it how you choose.
To make the cap, turn a small miniature Reese's
peanut butter cup upside-down.
Put a little of the icing on top of the peanut
butter cup and place a Ghirardelli square upside-down on top of the icing to make
 it stick. Place a little icing on the M&M
 and turn it where
the M&M doesn't show. I used Haribo Sour
Spaghetti gummi candy for the tassel.  I used
some kitchen scissors to cut the end of the candy
to make it look like a tassel.

Oreo Chocolate Cake



I found this recipe on Pinterest. oreo cake

Printable Version

Ingredients:
1 package (2 layer) devil's food cake mix
4 squares Baker's Semi-Sweet Chocolate
1/4 cup butter
1 package (8oz) Philadelphia Cream Cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip Whipped Topping
12  Oreo Cookies, coarsely crushed
Method:
Heatoven to 350 degrees F.
Prepare cake batter and bake according to directions. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave chocolate and butter in small microwaveable bowl  until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies.
Place one cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glace; let stand 10 minutes or until firm. Keep refrigerated.

Note from Sherry:  I would 1/2 the filling next time. or ice the top with the filling and top that with the chocolate.

Triple Chocolate Bundt Cake

Six Sisters' Stuff  ----------I found this delicious recipe from a blog called six sisters' stuff.  It is an awesome cake and well worth the calories.  I happen to have vanilla chips and used those instead of the milk chocolate chips.  I can't imagine it being any better.

 Printable Version: Triple Chocolate Bundt Cake

 

Triple Chocolate Bundt Cake
Ingredients:
1 (18.25 oz) package Devil's Food chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees F .
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray (my favorite is Baker's Joy for this recipe- I wasn't paid to say that- it's my honest opinion!).
Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.

Our Favorite Chocolate Frosting

1/2 cup butter OR margarine, softened
1/4 cup milk
1-2 teaspoons vanilla (depending on your taste)
3 Tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients together and either spread or pipe on top of cooled cake.