![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBUtzwrUM4_WFfinML36Hn4DL6Kv1D5y7xSYf6UvqxSFDZpEcdwMHwhliybfN_KmBb7t1h9B5knZ28QRiTKO38KGUsSwg-rmvANFsn2HM0FieDoh-NuS0KxWNjVMrgWBHFT_y7lM4j5Y/s400/sweets+007.jpg)
Tuesday, November 30, 2010
Cake # 8
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBUtzwrUM4_WFfinML36Hn4DL6Kv1D5y7xSYf6UvqxSFDZpEcdwMHwhliybfN_KmBb7t1h9B5knZ28QRiTKO38KGUsSwg-rmvANFsn2HM0FieDoh-NuS0KxWNjVMrgWBHFT_y7lM4j5Y/s400/sweets+007.jpg)
Friday, October 1, 2010
Missionaries Minus Some Bananas
Comments just came in 10/1/10 missionary called to say, "It was like a banana bread with pudding layers. Great. Moist." I was pleased to find out that it didn't dry out in the fridge. He said he used to work in a bakery and he really loves the idea of a banana bread-like cake.
Here's a pic right before running it over.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCt9FGys-A9Ip2BkzZGbJZGQPLHg5RLnWdx2Yn9pRcmJ5TWslCQTK0NT74xAe3XSnGQ6LbdMdpbFB1PIfMoFPcgXtXGPgmM6ItPQ92rH9Ljeiz8YUbOP__q6MYn-J4JOFQDBSKBv06rk/s400/002.jpg)
Chocolate Banana Cream Cake
Prep: 30 Min Bake: 20 Min
Yield: 12 Servings
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs, separated
1-1/2 cups mashed ripe bananas
1/4 cup sour cream
2 tsp. vanilla extract
1-1/2 dcups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Filling
1-1/2 cups whole milk
1 pkg. (3.4 oz.) instant banana cream pudding mix
1 can (16 oz.) chocolate frosting
2 medium firm bananas, sliced...These are the missing bananas :P
3 Tbsp. lemon juice
DirectionsIn large bowl, cream butter and sugar til light and fluffy. Add egg yolks; mix well. Beat in the banans, sour cream and vanilla. Combine flour, baking soda and salt; add to creamed mixture and beat well.
In small bowl, beat egg whites til stiff peaks form (I added 1/2 tsp. cream of tartar and 1/2 tsp. of vanilla for firmer egg whites). Fold into batter. Transfer to 2 greased and floured 9 " round pans. Bake at 350 degrees for 20-25 minutes. Cool before removing from pans to wire rack to completely cool.
For filling, whish mild and pudding mix for 2 minutes. Let stand 2 more minutes or til soft-set. Cover and refrigerate til chilled.
In a small bowl, beat frosting til light and fluffy. Place banans in a small bowl and toss with lemon juice.
Place one cake layer on a serving plate; spread with 3 Tbsp. frosting. Stir pudding; spread half over frosting. Top with half of bananas and remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in fridge. I added pecans to the sides.
Wednesday, September 29, 2010
Kathy's Cake
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL3AdTtvDmigyQuZmZnQT8FiQqeN-WmNKrr_qq0CVVbKPBRA7XF-DxnC4GmCwILlJokQjbbtGz8iaul-PzJxdFJUac8GU-Zs9mQH3d-W-8Re5iaCVMyewzjYjMyhMyu8hPOuiAHSi0cY/s320/flower+036.jpg)
A Cake for Megan
Messy, but aren't those the best kind?
White Chocolate Raspberry Torte
Prep: 1 hour Bake: 30 Min. Yield: 12 Servings
Cake:
3/4 cup butter2 cups sugar
4 eggs
1 cup white baking chips, melted and cooled
1 tsp. vanilla extract
3 cups cake flour
1 tsp. baking soda
1 cup buttermilk
Filling: I doubled this recipe to use filling over the cake too.
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 Tbsp. cornstarch
Frosting:
1 pkg. (8 oz.) cream cheese, softened
1 cup vanilla or white chips, melted and cooled
1 carton (12 0z.) frozen whipped topping, thawed
Fresh raspberries for garnish if desired
Cream butter and sugar til fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to 2 greased and floured 9 in. round cake pans. Bake at 350 degrees for 28-32 minutes or til toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Strain raspberry mixture and discard seeds. Cool. In the same pan, add sugar and cornstarch; return the raspberry puree into this same pan and combine til smooth. Bring to a boil; cook and stir for 2 minutes til thickened. Cool. Then spread between cake layers.
In a large bowl, beat cream cheese til fluffy. beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in frige.
* I doubled the filling and used it to decorate the top of the cake instead of the piped frosting.
Friday, July 2, 2010
Birthday Cakes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcPQKg6C6OlWqiNC9NrCthoCOBnLKqu7JvR-Mpy1omazcWppgTtSQg_HejhO39r01Kxo7WKeSWbffYnYQbJqMwb2hj8n1STKPR07iFFa7qB-gpLxVRbruRKLKaGTkXF40bD6qprB-RDA/s400/Give+Me+S%27more+Cake.jpg)
Ingredients
- 2-1/2 cups 2% milk
- 1 cup butter, cubed
- 8 ounces semisweet chocolate, chopped
- 3 eggs
- 2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- FILLING:
- 6 tablespoons butter, cubed
- 4 ounces bittersweet chocolate, chopped
- 2-1/2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
- GANACHE:
- 10 ounces semisweet chocolate, chopped
- 2/3 cup heavy whipping cream
Directions
- In a large saucepan, cook the milk, butter and chocolate over low heat until melted.
- Remove from the heat; let stand 10 minutes.
- In a large bowl, beat eggs and vanilla. Stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat in to the mixture (batter will be thin). Transfer to three greased and floured 9 in. round pans. Bake at 325 for 25-30 minutes or until toothpick inserted at center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Filling: In a small sauce pan, melt butter and chocolate. Stir in cofectioner's sugar and cream until smooth.
- For ganache, place chocolate in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate, whisk until smooth. Cool, stirring occasionally until ganache reaches a spreading consistency.
- Set aside 1/2 cup filing for garnish. Place one cake layer on a serving plate, spread with half of the remaining filling. Repear layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in frige.
Chocolate Truffle Cake published in Taste of Home December/January 2010, p45
Now, on to the "Give Me S'more" Cake that I made for Kami. This cake was a bit of a challenge. It has lots of graham crackers in the cake mix which I think made the cake quite dense, but tasty. I also did not have a candy thermometer which would have helped immensely in preparing the frosting. I made this cake at my mom's and so she proceeded to tell me when she thought the marshmallow frosting reached the 180 degree mark. But I thought it wasn't hot enough because it wasn't hot to the touch or taste. The sugar needs to boil down and it just didn't reach that level so we had a grainy frosting. It was very sweet. I found it too sweet. We, my mom and I, did decorate the top a little differently from the recipe. My mom's idea was to use shaved chocolate covered graham crackers on the frosting. This worked out well because she conveniently had some frozen chocolate covered grahams that were easy to shave with a peeler. We topped the cake with one large s'more in the middle. We used a little chocolate frosting to hold a large marshmallow on a graham cracker. This made it look like a real s'more.
Cake 4- Apricot Almond Tart
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSLElLbMNVBeD3tq4OwfehIsCJ1iNpA7Hd6bBSJcSZeXoLiAMVEL0jI5nB72FHP2WRj4_CJ24h-M8F8fn4zxFfYgTMTRJe1NI9imN2QB4XsS_R3zwW7LKT_-zV56XDG3a4dCPfla7ZOA/s400/exps46662_TH1789926D45B.jpg)
This cake, cake number 4- the Apricot Almond Tart, I just started preparing last night. It will be for a 4th of July get together at our place. I've tried to make the cakes during the most appropriate season based on their ingredients. Since apricots are in season and this just sounded good, I'm giving this one a go.
Thursday, June 10, 2010
The Oddest Cake Concoction
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55qYY77FvxccCnT0YxMcSh65Dmdpf2lAL-QYxzfa1l-ch_02-D_RsySc2JTtGA8REzeRSY_6HBy2XdHLRYo7dQQaRhwARpnxhMYJiUj9oHn0RVdEnA_GQOIVm8Wv4FV-hgRRC4LHpijo/s400/exps46670_TH1789926D49C.jpg)
Cake Batter:
1 Cup + 2 Tbsp. softened butter2-1/2 cups sugar4 eggs
1 egg yolk
4 cups all-purpose flour
3 tsp. baking powder
1-1/2 tsp. salt
1/4 tsp. + 1/8 tsp. baking soda
1-1/2 cups (12 oz.) sour cream
6 Tbsp. lemon juice
3 tsp. grated lemon peel
3 tsp. minced fresh rosemary
Frosting:
2 pkg. (8 oz. each) cream cheese, softened8-1/4 cups confectioner's sugar
3 tsp. grated lemon peel
2-1/4 tsp. lemon juice
Directions: In a large bowl, cream butter and sugar til light and fluffy. Add one at a time, eggs and yolk beating well after each addition. Combine the flour, baking powder, salk and baking soda; add to the creamed mixture alternatively with the sourcream, beat well after each addition. Add lemon juice, peel and rosemary. Again, beat well.
Transfer to 3 greased and floured 9" round baking pans. Bake at 350 degrees for 25-30 minutes or until edges brown. Cool for 10 minutes before removing from pans to wire racks to completely cool.
For frosting, beat cream cheese til fluffy. Add the confectioner's sugar, lemon peel and juice and beat til smooth. Spread frosting between layers and over top and sides of cake. Refrigerate any leftovers.
I baked the cake layers in fluted pans which turned out nicely, except for the fact that I had to use extra frosting. This could be a plus for some. Well, I took the cake to our friend's home for dinner and he and my hubby, Chris had several pieces. I was pretty surprised. I left the cake for our friends and they returned an empty plate. So, I'd call this a success.