Cakes

I got this recipe off the back of a can of cocoa several years ago.  I have never made this recipe as a layer cake or a sheet cake.  I always make them in some form of cupcake pan...preferably a mini fluted cake pan and I always cover them in a glaze or whipped cream or ice cream rather than frosting.  You can try this batter in other forms if you want but I can’t tell you baking times so you’ll have to figure that out for yourself.

This cake starts with a VERY thin batter.  When I say “thin” I mean watery.  That’s ok.  It also bakes up with a wet-looking top.  When you touch it, however, it will be springy and a tester will come out clean even though the tops will look not quite done.  The tops also fall nearly flat after they cool which to me is fine because I always make them in mini bundt type pans so they require no slicing of the tops to lay flat on the plate.  See what I mean about baking them in other types of pans?

Ingredients:

2C sugar
1-3/4C flour
3/4 C cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1C milk
1/2C oil
2 tsp vanilla
1C boiling water

Directions:

Preheat oven to 350°.

In a large mixing bowl, stir together all dry ingredients.  Add eggs and milk.  Drizzle in oil.  Add vanilla.  Beat until well combined.  Slowly add boiling water being careful not to splash.  Once incorporated, beat for a minute or so.  Batter will be extremely thin.

Spray two 6-cup mini fluted cake pans with PAM.  Fill cups 2/3 full.

Bake for about 25 minutes until top springs back when touched even though it might look wet and a tester comes out clean.  (Sometimes as they’re baking, the tops will look like little volcanos in which you can see the batter bubbling.) Cool in pans 10 minutes.  Remove from pans and turn fluted side up to finish cooling.  Cakes will feel somewhat sticky.

Prepare icing drizzle:

Melt 1/3 cup butter in a medium bowl.
Add 2C confectioner’s sugar
Add 1-1/2 tsp vanilla
Add 2-4 TBSP hot water

Mix until smooth.  Using a round bottom measuring tablespoon, pour 2 tablespoons into center and use the back of the spoon to swirl the icing over the edges.

These little cakes are perfect for snacks but they also look really pretty served at the table for dessert.

When I was little my mom used to go to bingo every Tuesday night.  And every Wednesday after school, I got to have a square of the absolute best chocolate cake ever.  Seriously.  This is my very favourite cake even more favourite than red velvet cake and carrot cake.  That’s a lot of favourite. 

This cake goes by lots of names, Church Lady Cake, Brownie Cake, Pot Luck Chocolate Cake, Texas Chocolate Sheet Cake (cuz it’s as big as Texas) and it always appeared at my mom’s bingo games...probably brought in buy a church lady.  Whatever.  It just rocks.  It’s the moistest cake you will ever eat.  Ever.

I made this one the other day, Bill took some to work and I immediately got a call from my niece who wants one for her very own...guess what I’ll be doing today…

Anyway, try this.  Even if you don’t bake it’s insanely easy to make this cake.  You have no excuse not to try it.  Oh and PS: I only bake with butter.  I don’t use margarine.  Substitute at your own risk.

Ingredients:

For the cake:

2 C flour
2 C sugar
1/4 tsp salt
1 tsp baking soda
4 TBSP cocoa
2 sticks butter (REAL butter!)
1 C boiling water
1/2 C buttermilk (See below for substitute)
2 eggs, beaten
1 tsp vanilla

Directions:

Start the water boiling.

Combine flour, sugar, and salt in a 2 qt bowl.

Melt butter in a 1 qt saucepan, stir in cocoa.  Add boiling water and cook and stir for 1 minute.  Pour into flour and stir well.

Combine buttermilk, eggs, soda and vanilla, stir into chocolate mixture. Batter will be thin.  Pour into ungreased sheet pan** and bake at 350° for 20 minutes.

---
For the frosting:

1-1/2 sticks butter
4 TBSP cocoa
6 TBSP milk
1 tsp vanilla
4 C confectioner’s sugar

While the cake is baking melt butter in a saucepan, stir in cocoa.  Remove from heat.  Add the milk, vanilla and confectioner’s sugar. Mix well and pour over warm cake.

Serves a whole lotta people.

------
If you don’t have buttermilk, add 1 TBSP white vinegar to 1 C regular milk.  Let stand 5 minutes.

** I use this half sheet pan:  Nordic Ware Bakers Half Sheet, 13 X 18 X 1
You can use a 15 x 11 inch pan as well.  I’ve never tried to make it in a smaller pan so if you do and it comes out crappy, don’t blame me!

This recipe was originally a blueberry coffee cake.  It is out of this world; not too sweet, moist but with just the right bit of crunch from the streusel topping.  It really is a cake to go with coffee.

I had a bunch of apples and some of them were starting to go soft so I decided to take my awesome Blueberry Coffee Cake recipe mess around with it a little bit and substitute apples for the berries.

And it came out equally as awesome.  You have no excuse not to bake this.  It has very few ingredients that are generally always on hand.  You won’t be sorry.  The only problem with this cake is you’ll be tempted to cut just a little bite everytime you pass by.  You could end up eating the entire thing yourself one bite at a time. 

INGREDIENTS
2 C all-purpose flour
3/4 C sugar
1/2 C half & Half
1/4 C butter, softened
1 egg
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup fresh or frozen blueberries OR
2 medium apples, diced

For APPLE cake:
1 TBSP lemon juice
1 tsp lemon zest (if you don’t have it, don’t knock yourself out)
1 tsp cinnamon
1TBSP sugar

Heat oven to 350°F.

Peel and core apples.  Slice one half of an apple thinly.  Cut remaining apples into medium sized chunks.  In a small bowl, toss apples with 1 TBSP fresh lemon juice, 1 tsp lemon zest, 1 TBSP sugar and 1/2 tsp cinnamon.  Set aside.

Combine all cake ingredients except blueberries/apples in large bowl.  Hand mix using a fork or wooden spoon, scraping bowl often, until well mixed.  Batter will be stiff and sticky. You can use a mixer but the batter is stiff and it’s hard to get off of the beaters.  Stir in blueberries or apples. Spread batter into a greased 8-inch square baking pan.  I prefer to use glass rather than metal.  If you use apples, arrange the slices on top of the batter.

Stir together all streusel ingredients (see below) except butter in small bowl; cut in butter using pastry blender or 2 butter knives until mixture resembles pea-sized coarse crumbs. Sprinkle mixture over batter. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.  Do not over bake.  Start checking for doneness right at the 35 minute mark.

STREUSEL TOPPING:

1/2 C sugar
1/3 C flour
1/4 tsp cinnamon
Pinch nutmeg
1/4 C cold butter, cut into chunks

My husband calls this ‘ghetto cheesecake’ but he loves it.  It’s a good choice for a quick fix when you’re in the mood for cheesecake, but not in the mood to spend and hour making it.

1 Graham cracker crust pie shell
2 - 8oz packages cream cheese, softened
1 large size tub of Cool Whip
1/2 cup sugar
1 tsp vanilla

Throw the cream cheese and sugar in a bowl and beat it for a couple of minutes until it’s creamy.  Slop the cool whip in and beat it until it’s all combined and kinda fluffy.  You don’t need to do silly stuff like ‘folding in’ the cool whip.  No delicate handling required.  Add the vanilla if you want.  If you leave it out, it doesn’t matter.

Spread that stuff in the crust and refrigerate until it’s cold. 

That’s it.  If you want, you can throw some berries on top or even add a drained can of crushed pineapple into the cool whip/cream cheese mix.

It’s actually really good.  Yum doesn’t alway mean slaving away in the kitchen.

For the cake:

1 2/3 cups all purpose flour, sifted
1 1/2 cups sugar
2/3 cup unsweetened cocoa, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups milk or buttermilk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup Schwarzwaelder Kirschwasser, any brand.

For the filling:
1 cup confedtioner’s sugar, sifted
2 jars pitted cherries, drained, reserve liquid
2 pints heavy whipping cream or heavy cream
1/2 teaspoon vanilla (if you can get clear vanilla, all the better)
1 tablespoon kirschwasser

Shaved eating chocolate for decoration, optional

Cooking:
==========

Preheat oven to 350 degrees F (175 degrees C).
Grease two 8 inch round cake pans. I use heart-shaped pans. 

Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.

Pour into pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.

Cut each layer in half, horizontally, making 4 layers total.  I find that freezing the cakes and using a long, sharp bread knife makes them much easier to cut.

Sprinkle each layer (including the top layer) with some of the reserved cherry liquid and 1/2 cup Kirschwasser...total.  Not 1/2 cup per layer or you’ll have a drunken, alcoholic cake.  That might not be a bad thing, especially if your parents are coming for dinner.  Don’t make them soggy wet though.

In a separate bowl, whip the cream to stiff peaks.. Add confectioner’s sugar, 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser and beat again. Spread first layer of the cake with a relatively thin layer of the filling, keeping in mind that whipped cream melts and top with some of the cherries but don’t go all the way to the edges.  Leave 1/2 inch space.  If you choose to do just 2 layers instead of 4, use 1/2 of the filling and cherries between the layers and the rest on top.  Repeat with the remaining layers.

Spread a thick layer of the whipped cream filling only on the sides of the cake.  Add remaining cherries to the top of the cake in the middle.  Kind of pile them up, then pipe dollops of cream around the edges.  I usually have a bar of Godiva dark chocolate (not baking chocolate) around so I use a microplane grater and shave some of it to sprinkle over the cream on the top and sides.  My mother used to use a potato peeler to make chocolate curls and put them on top of the cherries.

Experiment with the amount of cherries per layer and for the top.  If you like more, buy an extra jar of cherries.

1/2 c. (1 stick) unsalted butter
1 c. sugar
2 eggs
1 3/4 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. heavy cream
1 Key lime, with grated rind and juiced to make 1 tablespoon Key lime juice
Enough key limes to make 1/2 c. juice. (about 4.)
1 (6 cup) bundt pan or 8 inch square cake pan, 2 inches deep

For Glaze:

1/2 c. Key lime juice
1 c. confectioners' sugar

Grease bundt pan very well. Preheat oven to 350°.

Sift the flour, baking powder and salt together.

Cream the butter until smooth. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, and continue to beat. Alternately add the flour and the cream into the egg mixture, starting and ending with the flour. Mix in the Key lime rind and 1 tablespoon juice.

Spoon the batter into the prepared pan and bake for 20 minutes. Cover the top loosely with a piece of the foil to prevent, burning and continue to bake for another 20 minutes. The cake is done when a cake tester inserted into the center comes out clean, and the cake starts to pull away from the side. Remove from the oven and let stand 10 minutes. Turn out onto a cake rack to cool.

Meanwhile, prepare the glaze by mixing the 1/2 cup Key lime juice and the confectioners' sugar together until smooth. While the cake is still warm, slowly spoon the glaze over the top of the cake so that all of the liquid is absorbed. If you place a plate under the cake rack to catch the glaze that runs off, the drippings can be reapplied until all of the liquid has been absorbed. Before serving, sprinkle with additional confectioners' sugar.

Makes 8 servings. 3 cups sifted flour
1½ tsp. baking powder
1½ tsp. baking soda
3/4 cup butter
1½ cups sugar
3 eggs
2 tsp. vanilla extract
1½ cups Sour Cream (I like Breakstone's)
1½ cups chocolate chips (flour them so they don't sink)

Preheat oven to 375°. Grease and flour a tube pan.

In a bowl, mix together the flour, baking powder and baking soda.

In another bowl, cream together the butter and sugar. Add eggs and vanilla.

In increments, add the flour mixture, alternating with the sour cream and ending with the flour, mixing until everything is blended. Gently fold in chocolate chips. Pour into prepared pan.

Bake for 45 minutes or until it tests done with a toothpick inserted in center. It's ok if it still has some particles sticking to the toothpick as long as it's not wet particles. 1-1/2 cups granulated sugar
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. Baking Powder
1/2 tsp. baking soda
1 cup Sour Cream (preferrably Breakstones)
1 cup chopped Pecans
1/3 cup firmly packed brown sugar
1-1/2 tsp. ground cinnamon

Preheat oven to 350°. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.

Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.

Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. (This is one of my favorite cakes because it's not too sweet, and has no refined sugar)

4 eggs
1 1/2 cups honey
1 cup oil
2 cups flour (I use whole wheat flour)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)

Beat eggs. Add honey and oil and mix well. Add dry ingredients, then stir in carrots and nuts. Grease and flour a 9X13 pan; pour batter into pan and smooth out so it's even. Bake for 45-50 minutes in a 350? oven. 3/4 cup water
1/2 cup sugar
1/2 cup corn syrup
1/4 cup cornstarch
1-1/2 pkg. (9 squares) bittersweet baking chocolate, coarsely chopped
1/4 tsp. salt
1/4 cup butter or margarine
3 large eggs, at room temperature, lightly beaten
1 cup whipping cream
Boiling water

Grease and flour 9-inch springform pan. Stir water, sugar, corn syrup and cornstarch in heavy 4- or 6-quart saucepan. Cook on low heat until sugar is dissolved, stirring constantly. Add chocolate and salt; increase heat to medium. Continue cooking until chocolate is completely melted and is about to come to a boil, stirring constantly. Remove from heat.

Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 minutes or until mixture has cooled (may still be warm to the touch), stirring occasionally.

Add eggs to chocolate mixture; stir with wire whisk until well blended. Beat cream with electric mixer on medium speed until soft peaks form. Gently stir into chocolate mixture. Spoon into prepared pan. Place pan in larger baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan.

Bake at 350?F for 45 minutes or until mixture is just set. (Top will feel slightly firm to the touch.) Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap; refrigerate 4 hours to overnight. Cake:
1 package lemon cake mix
4 eggs
1 can (15-3/4 oz) lemon pie filling

In a large mixing bowl, beat the cake mix and eggs until very well blended. Fold in pie filling. Spread into a greased 15x10x1 inch baking pan. Bake at 350° for 18-20 minutes until a toothpick inserted near center comes out clean. Cool on a wire rack.

Frosting:
1 package (3 oz) cream cheese, softened
1/2 C butter, softened
2 C confectioner's sugar
1½ tsp vanilla or lemon extract

In a small mixing bowl, beat cream cheese, butter and confectioner's sugar until smooth. Stir in extract. Spread over cooled cake. Garnish with thin lemon slices.

Yield: 30-35 sevings.

This isn't my usual kind of recipe, I'm a from scratch girl...but this cake is totally awesome and so moist you won't believe it. It's excellent for those times you have to bring something to a party or get-together. 6 ounces (scant 1 1/2-cups) blanched or unblanched almonds
6 ounces unsalted butter, plus extra for pan
Fine dry bread crumbs
6 ounces semisweet chocolate, cut into small pieces
3/4 cup granulated sugar
6 eggs, separated
1/8 teaspoon salt
1 teaspoon lemon juice
Icing, recipe follows

Preheat the oven to 350 degrees F.

Toast the almonds in a single layer in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.

Raise the oven temperature to 375 degrees F. Adjust a rack 1/3 up in the oven. Butter the bottom and sides of a 9 by 3-inch springform pan. Line the bottom with a round of parchment paper that has been cut to fit. Butter the paper. Dust the pan all over with fine, dry bread crumbs, invert over paper, and tap lightly to shake out the excess. Set the prepared pan aside.

Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove the top of the double boiler and set it aside until the chocolate is tepid, or room temperature.

Place the almonds and 1/4 cup of the sugar in a food processor fitted with a metal chopping blade. Process very well until the nuts are fine and powdery. Stop the machine once or twice, scrape down the sides, and continue to process. Process for at least 1 full minute. The finer the nuts are, the better the cake will be. Set aside the ground nuts.

In the large bowl of an electric mixer, beat the butter until soft. Add 1/4 cup of the sugar and beat to mix. Add the egg yolks, 1 at a time, beating and scraping the side of the bowl as necessary, until smooth. On low speed, add the chocolate and beat until mixed. Then, add the processed almonds and beat, scraping the bowl, until incorporated.

In the large bowl of the mixer, with clean beaters, beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add the remaining 1/4 cup sugar. Then, on high speed, continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat.

Stir a large spoonful of the egg whites into the chocolate mixture, to soften it a bit. Then, in 3 additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle any more than necessary. Turn the mixture into the prepared pan. Rotate the pan a bit briskly from left to right in order to level the batter.

Bake for 20 minutes, and then reduce the temperature to 350 degrees F, and continue to bake for an additional 50 minutes. Do not overbake, the cake should remain soft and moist in the center. (The top might crack a bit - it's O.K.)

Wet and slightly wring out a folded towel and place the pan on the wet towel. Let stand until tepid, 50 to 60 minutes.

Release and remove the sides of the pan (do not cut around the sides with a knife, it will make the rim of the cake messy). Let the cake stand until it is completely cool. The cake will sink a little in the middle, and the sides will be a little higher. Use a long, thin, sharp knife and cut the top to make level, Brush away the loose crumbs.

Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and then paper lining. The cake is now upside down; this is the way it will be iced. Place 4 strips of baking paper (each about 3 by 12-inches) around the edges of a cake plate, With a large, wide spatula carefully transfer the cake to the plate; Check to be sure that the cake is touching the papers all around (in order to keep the icing off the plate when you ice the cake).

If you have a cake-decorating turntable or a lazy susan, place the cake on it. Make the icing.

Stir the icing to mix it, and pour it slowly over the top of the cake, pouring it into the middle. Use a long, narrow metal spatula to smooth the top and spread the icing so that a little of it runs down the sides (not too much, the icing on the sides should be a much thinner layer than the top). With a small, narrow metal spatula, smooth the sides.

Remove the strips of paper by pulling each 1 out toward a narrow end.

Icing:
1/2 cup whipping cream
2 teaspoons powdered instant espresso
8 ounces semisweet chocolate, cut into small pieces

Scald the cream in a 5 to 6-cup saucepan over moderate heat until it begins to form small bubbles around the edges or a thin skin on top. Add the dry espresso and whisk to dissolve. Add the chocolate and stir occasionally over heat for 1 minute. Remove the pan from the heat and whisk until the chocolate is all melted and the mixture is smooth. Let the icing stand at room temperature, stirring occasionally, for about 15 minutes or a little longer, until the icing barely begins to thicken. 1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (16 ounces) sour cream

FROSTING:
3 tablespoons butter or margarine, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen. Cake

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 tbsp unsweetened cocoa powder
4 eggs
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup nuts
1 1/2 cup flake coconut

Topping

1 jar (7 oz) marshmallow cream

Icing

1 box confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup (1 stick) butter, softened

Heat oven to 350 degrees.

For cake, combine butter, sugar, cocoa, eggs, and vanilla in large bowl. Mix until creamy. Add flour, nuts, and coconut. Mix thoroughly.

Bake for 45 minutes in non-stick 13x9-inch cake pan.

For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.

For icing, combine confectioners sugar, cocoa, evaporated milk, and butter. Mix thoroughly. Spread on top of marshmallow cream. 1 cup butter (no substitutes), softened
3 cups sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
3 cups fresh or frozen blueberries*
Confectioners sugar
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries

In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.

Spoon into two greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pans. Bake at 350? for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners sugar.

In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake. Yield: 2 loaf cakes.

Note: If using frozen blueberries, do not thaw before adding to the batter.

A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin

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