Thursday, August 25, 2011

Let Them Eat Cake!

Oooooo...I love cake.  I love moist more dense cakes.  DRY---bahhh!  After 20 years of searching for the perfect WHITE cake..I found it.  Of course there is a little adaptation associated with this recipe, but it an excellent cake.  I am actually going to try doing this in a very special way for my little girl's birthday.  I will keep you posted..ha ha..posted..get it!

White cake

1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease & flour  3* (9-inch) cake pans.
In a mixer, cream butter until fluffy. Add sugar and vanilla, cream well (abo7ut 3 to 4 minutes). Add eggs, beating well.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.  Beat until mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter.

Bake for 25 minutes or until golden brown.
*Note: I used 2 (8 inch )round cake pans and it was a nice size for the two layers. Each layer was about 2 inches in height. After it is completely cooled, you could actually split each layer and make a torte (4 layers). Baking time will need to be adjusted.
Baking Tip: For white cakes, to keep moist - do not wait until cake pulls away from the sides of pan or until it is golden brown.  If you have reached this point, you have probably over baked your cake.  The cake will continue to bake as it sits in the pan(s).  So the best thing to do is to pull it out while it is almost golden brown and the center looks a little "wet".

Ok!  So now you have THE best recipe for the most moist white cake you will ever make.  With that being said, I made my daughter her Birthday Cupcakes for her party...

I used half the recipe (doing this will make 10 of these treats) & a jumbo cupcake tin.  I placed parchment paper on the bottom of each opening.  Then place a waffle bowl and fill the bowl to almost the top (2/3 full).
Waffle Bowls
Jumbo Muffin Tin with parchment paper

Oh yes..I colored the batter PINK using a gel food coloring.  This was just for added F-U-N!  They took about 20 minutes to bake.  CHECK after 15 minutes.  DO NOT Over bake (see note above).

Coloring my batter

See the waffle!

 I am not done yet...time to decorate!
Cupcakes in a Waffle Bowl!
Looks like a bowl of  ice cream.
You could even add a cherry on top and nuts if you want.

Chocolate Zucchini Cake

#1 Grate and set aside:
Zucchini to yield 2 cups
1/2 cup mini chocolate morsels, optional

#2 Mix Together, then set aside (can omit and use cream cheese frosting or a fudge frosting):
1 cup brown sugar
1 cup chocolate chips
1 cup chopped nuts

#3 Mix together and set aside:
2 1/2 cups flour
4 TB cocoa powder
1 tsp each: salt, baking soda, baking powder
1 Tsp cinnamon, optional (but OHHH so delicious)

1/2 cup butter
1/2 cup oil (can substitute applesauce)
1 3/4 cup sugar
2 eggs (can use 3 egg whites instead)
1 tsp vanilla

Preheat oven to 350°F      Grease 9x13 pan

Mix all together except  #2.  Pour into greased 9x13 pan.  Sprinkle with #2 on top.  Bake 45 minutes.

Omit the topping and frost with cream cheese frosting or a fudge frosting:

Chocolate Fudge Icing:
Bring to simmer:
1 stick butter
6 TB  milk
4 TB cocoa powder
Add and stir until smooth:
1 pound powdered sugar (about 4 cups)
1 tsp vanilla
Beat with mixer until spreading consistency.

Whipped Cream Cheese Frosting
2 (8 ounce) package cream cheese
2 cup powdered sugar
1/4 teaspoon salt
2 teaspoon vanilla extract
3 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl whip cream cheese, sugar, salt & vanilla.  Fold in whipped cream.

Oatmeal Cake

Combine and set aside:
2 cups warm water
1 cup uncooked oats
Remaining ingredients:
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
Preheat oven to 350 °F.  Grease and flour 9x13 pan.
In a medium size bowl, add all dry ingredients except sugar.  Cream shortening and sugar, add eggs and vanilla.  Cream for 1 minute.. Add oatmeal.  Mix well.
Pour batter into prepared pan.  Bake  30 to 40 minutes.  Continue with topping:.
1/3 cup butter
1 cup brown sugar
1 cup coconut
1/4 cup milk
1 tsp vanilla
In sauce pan melt butter.  remove from heat.  Add vanilla.  Mix well.  Add remaining ingredients.  Pour over cake. Return to oven until topping bubbles slightly.
Option: when almost cooled top with a cup of milk chocolate morsels.


6 whole eggs
1 cup sugar
1 tablespoon vanilla extact
1 cup cake flour

In a 5 quart mixing bowl whip the eggs and extract  adding the sugar 1/3 at a time allowing 3 to 4 minutes between additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 2-9x1inch cake pans, bake in preheated 350 degree oven until golden brown, cool.

1/2 cup light cream
1/2 cup milk, divided
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract

Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

No comments:

Post a Comment

Thank you for your comment.