Category Archives: Cake

Devil’s Food Layer Cake with Peppermint Frosting

Devil’s Food Layer Cake with Peppermint Frosting
Originally uploaded by jenianddean.

I would like to whisk everyone a very Merry Christmas, and apologize for the five month hiatus.

Back in November, I made this delicious, dreamy, decadent cake for Susan’s birthday. If you love Andes mints, then this is the cake for you. The white chocolate cream and dark chocolate ganache combination is to die for! And the fluffy, marshmallow-y frosting is like heaven. The taste of this cake outweighs the couple of difficulties I had making it.

Some of the mistakes were mine, some were in the recipe. The first problem I had was completely my fault. I didn’t fully read the directions. I used 9″ x 1″ round pans. As I was cleaning up the kitchen I smelled burnt chocolate so I opened the oven to see chocolate overflowing all over the oven. So I had a do over.

The second issue was the cakes stuck to the pans even though I buttered and floured the pans. The cakes ended up being pieced together. Thankfully the dark chocolate ganache held the cakes together. The way I fixed this was to use four 9″X1″ pans to make the four layers instead of making two 2″ layers cutting them in half. I also would parchment paper in the bottom of the pans.

The third issue was the frosting. You are supposed to “whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes.” The first problem is my arm felt like it was going to fall off after 10 minutes of whisking. And the second problem was after 15 minutes the frosting wasn’t even close to being finished. I added some cream of tartar like when I make 7-minute frosting. Boy did that help – within 2 minutes is was ready to go. The next time I make it I will probably use a hand mixer instead of whisk.

The forth issue is the recipe says to chill the dark chocolate ganache until firm. If you make it the day before make sure to let it set out for a couple of hours before you try to spread it. The chocolate ganache turns into a big brick of chocolate when refrigerated.

And just a little hint – after you have built the layers with the ganache and white chocolate cream, put the cake in the refrigerator before frosting the cake. This will help stabilize the cake so the layers don’t slide.

Devil’s Food Layer Cake with Peppermint Frosting
This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center. Or lean chocolate shards against each other, teepee style.

10 to 12 servings

By Claudia Fleming
December 2008

Cake

2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 oz bittersweet chocolate, chopped

White Chocolate Cream

12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint Frosting

2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract
Bittersweet chocolate curls

Cake

Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark Chocolate ganache

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White Chocolate Cream

Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting

Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

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Filed under Bon Appetit, Cake, Chocolate, Desserts, Frosting/Icing

Almond-Scented White Cake (with Raspberries)

raspberry almond cake

It’s finally time for me to post the raspberry-almond cake. For a long time I didn’t give out this recipe. I know that sounds bad, but it’s my favorite and everyone loves it so I wanted it to be special when I made it. Or I would hate to go to a covered dish dinner and someone else maked this cake. Also it’s not the easiest cake to make either. The biggest reason is that this cake holds a funny and special memory for me…

The first time I made this cake was not long after Dean and I were married and our friend Todd was graduating from Virginia Tech. We were having people over for dinner and a celebration. I decided to make homemade lasagna and two desserts – the raspberry almond cake and a triple chocolate bundt cake. Dean was working late at the newspaper, and I was home baking away. As I was about to put the melted jelly between the layers of the cake, I picked up the sauce pan and touched a very hot piece of metal on the handle. I immediately dropped the pan, and by dropped the pan, I mean to the floor. It was one of those slow motion moments. I could only watch the pan fall to the ground and the jelly come flying out, because as it hit the floor it turned sideways and all the sticky red raspberry jelly went in a huge scatter pattern. Unfortunately, Fluffy, my trusted cat companion, was standing at ground zero. Fluffy was splattered with hot raspberry jelly. Fortunately for him, his name was true. He was very fluffy and the jelly was only on his fur, his whole right side. Of course he took off running into the dining room. I grabbed him up, made sure he was OK (he was), and put him in the bathroom so he wouldn’t go and get raspberry jelly everywhere.

Then the kitchen mess – well I hate to say this but we had carpet in our kitchen. I have no idea why my mother would do that, but she did. As I grab the Resolve and start scrubbing, I look up on the wall about 12 feet behind ground zero and see the whole wall has jelly on it. I wish I would have had the forethought to get my camera, but I was so focused on the mess and people coming to the house the next day I felt like I was in some bad candid camera episode.

After I got the kitchen cleaned up, I went in to clean up Fluffy. When I opened the door I found a perfectly clean cat. He had cleaned every last bit of the jelly off of him. What a good cat! Also this story wasn’t funny for a very long time, thankfully now it cracks me up.

I hope you all enjoy this recipe as much as I do. And if you do decide to make it, remember fondly my sweet little gray and white cat covered with red jelly. 🙂

Almond-Scented White Cake (with Raspberries)
Williams-Sonama Kitchen Library – Cakes, Cupcakes, and Cheesecakes

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla
1 teaspoon almond extract
1 cup milk
5 egg whites, room temperature
3/4 cup raspberry preserves, melted
raspberries
1 1/4 cups sliced almonds, toasted, cooled (optional)

FROSTING:
16 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 1/4 cups powdered sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract

Position a rack in the middle of an oven and preheat to 350F. Butter and flour 2 round cake pans each 9 inches in diameter and 1 1/2 inches deep.

In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula. Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners’ sugar and again beat until smooth. Beat in the vanilla and almond extracts until well blended.

Using a long serrated knife, cut each cake in half horizontally. Place 1 layer on a plate. Spread 1/2 cup of the frosting over the top, then drizzle on 1/4 cup of the melted preserves. Top with another cake layer and repeat with the same amounts of frosting and preserves. Top with a third cake layer and again repeat with the same amounts of frosting and preserves. Top with the fourth cake layer, cut side down. Spread the remaining frosting over the top and sides. Ring the top with raspberries and press the toasted almonds onto the sides, if using. Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving.

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Filed under Almonds, Cake, Cream Cheese Frosting, Desserts, Frosting/Icing, Nuts, Raspberries, Williams-Sonoma

Pumpkin Cake with Caramel-Cream Cheese Frosting

Pumpkin Cake with Caramel Cream Cheese Frosting

I’ll start off by saying I heart pumpkin! When I saw this recipe in Food and Wine I knew I would be making this for Thanksgiving. Pumpkin cake-caramel-cream cheese -those are like three of my favorite things and to have them in the same recipe, I couldn’t go wrong. I sort of knew when I was reading through the recipe it was going to be a little more time consuming than I had originally thought, but it would be well worth it in the end. The frosting had a wonderful caramel flavor but I wouldn’t go as far as saying it was super caramelly like the description in the article says. The pumpkin cake is a very dense cake, almost a like pumpkin bread. You really could just serve the cake without frosting.

A couple of changes -The caramel took about 20 minutes versing the 9 minutes they have in the recipe. And since I forgot to buy a vanilla bean, I used pure vanilla extract. I added it after I took the caramel off the heat.

In some of the reviews I have read about this cake, most people were upset with the caramel. A couple of people just went out and bought caramel sauce and used that instead. They said it work wonderfully. So if you are interested in making this cake, but are concerned about making your own caramel, try the store bought. Let me know if anyone makes this and uses store bought or makes the homemade.

Pumpkin Cake with Caramel-Cream Cheese Frosting

ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS plus 8 hours chilling
SERVES: 12

In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It’s delicious served cold or at room temperature.

FROSTING
1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
1 1/2 sticks (6 ounces) unsalted butter, softened
2 tablespoons heavy cream
1 pound cream cheese, cut into 2-inch cubes

CAKE

2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/4 cups light brown sugar
4 large eggs
3/4 cup vegetable oil
One 15-ounce can pumpkin puree
1/2 cup whole milk

Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.) Discard the vanilla bean.

Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.

Meanwhile, make the cake: Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.

Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.

Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.

MAKE AHEAD The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature.

NOTES The cake can be garnished with candied nuts.

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Filed under Cake, Caramel, Cream Cheese Frosting, Desserts, Food & Wine, Frosting/Icing, Pumpkin

Coconut Cake


Coconut Cake
Originally uploaded by jenianddean.

I posted this recipe on Serendipitous Reflections almost two years ago and this weekend Sue Taylor and I were talking recipes. Since this is one of my favorites, we started talking about different coconut cakes. Since it was on my mind, I thought I would transfer it over here.

It’s a Martha Stewart recipe that I’ve had for years. It’s one of my step-mom and dad’s favorites. When they come to visit, I always make this cake. Actually the last time they came, I made two. I’ve never made this cake where people just don’t fall in love with it. It’s a little time consuming, but worth every minute, I promise. Please make sure to read through the whole recipe before making it.

Tips or changes to this recipe:
– The recipe calls for 6″ pans, but I used 8″ pans because that’s what I have. Basically how I fix this is I increase the cake ingredients by 50%. By doing this you get a cake layer thick enough to cut in half. If not, the layers are very thin, and you can’t cut them in half to have a 6 layer cake. (Ingredients increased by 50% – 3 C cake flour, 3/4 tsp baking powder, 3/4 tsp baking soda, 1/4 + 1/8 tsp salt, 2 1/4 sticks of butter, 1 1/2 C superfine sugar, 6 eggs, 1 C sour cream, 1 1/2 tsp vanilla extract)
– I also butter my parchment paper, then flour it.
– Tempering the egg yolks is a must. You must constantly stir when pour in the hot liquid or you will have scrambled eggs.
– I have made this recipe a dozen or more times and you really need to refrigerate this filling overnight. If you don’t have that kind of time, then at least 3 hours. It helps the cake set up better when you are building it.
– If the weather is humid, beat the icing for an additional minute in each step will help stiffen it.

Coconut Cake
makes three 6″ layers (see tips for changes for 8″ pans)

2 C sifted cake flour (not self-rising)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C (1 1/2 sticks) unsalted butter, room temp, plus more for pans
1 C superfine sugar
4 large egg yolks, lightly beaten (reserve 2-3 eggs whites for frosting)
2/3 C sour cream
1 tsp pure vanilla extract
Coconut-Cream Filling (recipe follows)
11 ozs sweetened angel flake coconut
Seven-Minute Frosting (recipe follows)

Heat the oven to 350. Arrange two racks in the center of the oven. Line the bottom of three 6″x2″ buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour and tap out any excess. Sift together the flour, baking powder, baking soda, and salt; set aside.

Cream the butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add the sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until mixture is fluffy again, about other 3 minutes.

Alternate adding the flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in the vanilla. Divide the batter between the prepared pans. Bake 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning, until a cake tester inserted into the center comes out clean. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from the pans, and let cool completely on racks with tops up.

To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on a serving platter. Sprinkle 2-3 tablespoons of coconut over the cake. Spread a generous 1/2 C of coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator to firm, 1-2 hours. Remove from the refrigerator, and frost the outside of the cake with seven-minute frosting. Sprinkle the remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days. (I toasted the coconut for the outside. It is not necessary to toast it.)

Coconut-Cream Filling
makes 4 cups

6 large egg yolks
3/4 C sugar
6 Tbl cornstarch
1/8 tsp salt
3 C milk
4 ozs (1 1/2 C) sweetened angel flake coconut
1 1/2 tsp pure vanilla extract
1 tsp unsalted butter for coating plastic wrap

Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until mixture thickens and just begins to bubble, 10-12 minutes. Remove from heat.

Whisk 1/2 C hot sugar mixture into reserved yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until mixture just begins to bubble, 2 minutes. Remove from heat. Stir in coconut and vanilla.

Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Transfer the filling to the refrigerator until firm and chilled, at least one hour. The filling may be made a day ahead.

Seven-Minute Frosting
makes 3 cups

2-3 large egg whites
1 1/2 C sugar
2 tsp light corn syrup
1/4 tsp cream of tartar
1/2 tsp pure vanilla extract

Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons of cold water in top of a double boiler. Fill bottom of double boiler with 2″-3″of water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium-low for 4 minutes, then on high for 3-4 minutes. Remove from heat. Add vanilla; continue to beat on high until icing holds its peaks, 3-5 minutes more; do not overmix or icing can get grainy.

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Filed under Cake, Coconut, Desserts, Martha Stewart, Seven-minute Frosting, Tips

Brown sugar and chocolate chip pound cake with maple-espresso glaze

Brown sugar and chocolate chip pound cake
Originally uploaded by jenianddean.

I was so excited when I found this recipe in this month’s Bon Appetit. I had been look for a fall-ish dessert recipe to take to the mountains for the weekend and as soon as I saw the maple-espresso glaze I knew I had found it.

The cake was moist and dense and glaze was just sweet enough to not over power the chocolate chips in the cake. The recipe is not at all complicated. If you have a dinner party or an office party, this is a great cake to take.

The only change I made to the recipe was I used pure maple syrup in the cake instead of maple extract.

Brown sugar and chocolate chip pound cake with maple-espresso glaze
Bon Appétit | October 2007

Makes 12 servings

Cake:
Nonstick vegetable oil spray
1 12-ounce package semi-sweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

For cake:
Preheat oven to 325°F.

Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dustpan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan,about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise,they may sink to the bottom).

For glaze:
Combine powdered sugar,maple syrup, 2 tablespoons cream,and espresso powder in medium bowl.Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

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Red Velvet Cupcakes

red velvet cupcakes
Originally uploaded by jenianddean.

Sorry it’s been so long since I updated this blog. No excuses.

I love red velvet cake, but I have never made one myself. I remember seeing Paula Deen making one quite sometime ago, and of course you all know I love her recipes so I thought what the heck. I ended up making the recipe into cupcakes because I served these at Dean’s office staff party that we had back in September. They were a hit! Instead of using the marshmallow – cream cheese frosting that is with this recipe, I just used a basic cream cheese frosting*. I also did not top them with pecans because I thought they looked perfect with toasted coconut.

The recipe made around 30-34 cupcakes. The bake time was about 20-24 minutes, but I would start checking them around 18 minutes. Also red food coloring is very potent.
Be very careful when working with it – wear your apron to protect your clothing, and if you don’t want red fingers, wear gloves.

Grandmother Paul’s Red Velvet Cake
Recipe courtesy Paula Deen

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans

Cake:
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Basic Cream Cheese Frosting
1 stick butter, softened
2 (8 oz) packages cream cheese, softened
1 box confectioner’s sugar
1 tsp vanilla

Blend cream cheese and butter together in a mixing bowl. Add sugar and blend. Add vanilla and blend.

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Filed under Cake, Chocolate, Coconut, Desserts, Frosting/Icing, Paula Deen, Tips

Orange mini bundt cakes


Orange mini bundt cakes
Originally uploaded by jenianddean.

If you need an individual dessert that feeds a crowd, this is a good one. I made these mini bundt cakes for our New Year’s Eve dessert. They were wonderful. They are a great alternative to something like cupcakes. Everyone feels special to have their own little cake.

I did luck out on the cake pans. I really didn’t want to spend $30 on a cake pan that I didn’t know if I would ever use again so I was a little apprehensive about making this recipe. When I went out to look for the pans, I started at World Market. And lo and behold they were on the clearance rack. I was able to get the pans for $5 or $6 each – so I bought two. If you don’t want to purchase the speciality pan, you can use a regular bundt pan. (You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.)

My only tip for this recipe is the orange slices are little bit hard to cut up because they are so sticky. Just make sure to try and separate the cut piece before putting them in the batter. You don’t want only one person to get the candy.

Oh I almost forgot, the cakes only have 9 grams of fat per cake.  Very good for a dessert!

Orange Mini Bundt Cakes

Note: Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma (www.williams-sonoma.com). You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

Cake:
Cooking spray
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 10 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 cup fat-free buttermilk

Glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice

Additional ingredient:
1 tablespoon powdered sugar (optional)

Preheat oven to 350°.

To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350° for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes.

To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.

Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.

Yield:18 cakes (serving size: 1 cake)

Nutritional Information
CALORIES 329(25% from fat); FAT 9.2g (sat 4.9g,mono 2.6g,poly 0.9g); PROTEIN 4.7g; CHOLESTEROL 40mg; CALCIUM 34mg; SODIUM 154mg; FIBER 1.6g; IRON 1.4mg; CARBOHYDRATE 58.3g

Cooking Light, DECEMBER 2006

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