PB & Chocolate Cake

 PB & Chocolate Cake

Chocolate Cake

1 3/4 C flour
2 C sugar
3/4 C good cocoa powder
2 t baking soda
1 t baking powder
1 t kosher salt
1 C buttermilk
1/2 C vegetable oil
2 extra large eggs, at room temp
1 t vanilla
1 C fresh made pero or postum

Preheat oven to 350. Line 2 - 9 inch rounds (can use 8in rounds, just adjust cooking time and use 8 inch pans for all layers) with parchment paper, then butter and flour pans or use pam "baking" spray.  Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer with paddle attachment. Mis on low speed until combined.  In another bowl, combine the buttermilk, oil, eggs and vanilla.  With the mixer on low, slowly add the wet ingredients to the dry. Add pero and stir just to combine, scraping the bottom of the bowl with a rubber spatula.  Pour batter into prepared pans and bake for 25-30 minutes or until cake tester comes out clean. Let cool completely, if needed level cakes, wrap in plastic wrap and freeze flat on a cookie sheet.

Peanut Butter Cake

1 C flour
1 C sugar
1/2 t salt
1/2 t baking soda
1/2 C butter
3 T peanut butter
2 T PB2 (powdered PB) - optional
6 T milk
1 large egg
1/3 C buttermilk
1 t vanilla

Preheat oven to 350. Line one 9 inch round with parchment and butter or use pam.  In a large mixing bowl, combine flour, sugar, salt and soda.  In a saucepan, heat the butter, peanut butter and milk until the butter has melted and mixture is hot.  Stir the hot mixture into the flour mixture until blended.  Whisk together eggs, buttermilk and vanilla.  Slowly beat into the first mixture until smooth and well blended.  Pour into prepared baking pan.  Bake for 20-25 minutes or until cake tester comes out clean.  Let cool completely, if needed, level cake, wrap in plastic wrap and freeze flat on a cookie sheet.

Peanut Butter Filling

4 C powdered sugar
1 1/3 C creamy peanut butter
5 T butter, melted
1/4 C heavy cream

Mix together the powdered sugar, peanut butter and melted butter in a stand mixer. Mixture will be crumbling.  Add cream 1 T at a time until the mixture becomes a consistent workable dough.  It should not be crumbly or stick to your fingers.  The mixture should hold together easily when a small amount is squeezed tight in the palm of your hand.  Divide dough into two even portions.  Line 2 9 inch spring form pans with plastic wrap.  Press peanut butter filling dough into the bottom of the pans evenly.  Place in freezer.

Chocolate Frosting

1 1/2 C butter, soft
1 C cocoa powder
4-5 C powdered sugar
1/2 C whipping cream
2 t vanilla

Add coca to a large bowl or bowl of stand mixer, whisk through any lumps or sift.  Cream together butter and cocoa until well combined.  Add powdered sugar and milk to cocoa mixture by adding 1 C of powdered sugar followed by a T of cream.  After each addition has been combined, turn mixer onto a high speed for about a minute.  Repeat until all sugar and cream have been added.  Add vanilla, combine well.

Assembly:
 
Easiest if all layers are frozen.  Place one layer of chocolate cake on cake stand and top with about a 1/4 C of chocolate frosting. (Pretty thin layer)  Follow with a layer of the peanut butter filling and add another thin layer of frosting.  Add the peanut butter cake, thin layer of frosting, peanut butter filling layer, thin layer of frosting and the last chocolate cake layer.  Once all the layers are stacked, frost the cake with a very thin crumb coat, it usually sets quickly because of the frozen layers.  Then use remaining frosting to frost the out side of the cake then top with a mountain of Reese's!


**This is an absolute labor of love!  But quite simple if divided into two days.  Baking one day, frosting the second.
**Original recipe from the butterlustblog.com

Tuxedo Cake

Tuxedo Cake

Cake
1 C unsalted butter
2 C water
1 C canola oil
4 C sugar
1 C high quality unsweetened cocoa powder
4 C flour
4 large eggs
1 C buttermilk
1 T baking soda
1/2 t salt
1 T vanilla

Whipped Cream Frosting
4 c chilled heavy whipping cream
1 1/4 C powdered sugar

Chocolate Glaze
4 ounces high quality bittersweet chocolate (broken into pieces)
1/2 C heavy whipping cream
1/4 C corn syrup (or Lyles Golden Syrup- which I have yet to find)
2 t vanilla

To make the cake: Place one baking rack one -third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker’s Joy).

Combine the butter, water, and canola oil in a medium saucepan set over medium heat. In a large bowl, stir together the sugar, cocoa, and flour. Pour the butter mixture into the sugar mixture and whisk until smooth. Whisk in the eggs, one at a time, then whisk in the buttermilk. Whisk in the baking soda, salt, and vanilla all at once. Transfer the batter to the prepared pans.

Stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other.  Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of each layer comes out clean. Monitor the layers carefully for doneness; each one maybe done at a different time.  Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. Cool the cakes completely, at least 2 hours, before frosting.

To make the frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until thoroughly combined.  (I try to get it as thick as possible.) Place 1 cake layer on a platter and spread some of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting.  Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.

To make the glaze: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely. Stir in the syrup and vanilla. Pour the glaze into a medium pitcher or measuring cup and let cool for 10 minutes. Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides. Cover the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn’t flow easily over the edge of the cake don’t be afraid to add an extra tablespoon or two of corn syrup.) I sometimes pour it over slowly using a small measuring cup.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice the cake with a long knife, dipping it in a tall glass of hot water between each slice. The refrigerated cake will keep for about 2 days.

*This recipe was passed on to me by Dayna Magleby, who loves a good party and a beautiful cake! This cake is so fun and festive, yet the flavors are simple and every one loves it!  However, I have yet to see people eat more than one slice, let alone the first one they are served.

*Recipe adapted from The Pastry Queen

*Josie picked this for her 8th birthday!

See what I mean? 8 slices not finished....so rich! ;) But by the next day....not a slice to be had, cake plate cleaned!

Best Chocolate Sheet Cake. Ever.

Best Chocolate Sheet Cake. Ever.

FOR THE CAKE:

2 cups Flour

2 cups Sugar

1/4 teaspoon Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

 FOR FROSTING:

1-3/4 stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (cookie sheet size with sides) and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.  Best served warm with ice cream on the side. 

**Recipe adapted from Pioneer Woman.  It isn't pretty, but it's divine! This has been served at every basketball team dinner I've ever hosted and last year one cute kid told me he had a dream about it the next day (Cole). Funny.

Elise's Angel Food Cake

Angel Food Cake For Angel Food Cake Haters ;)

10-12 large egg whites (11 Costco)
1 1/2 C powdered sugar
1 C flour
1 1/2 t cream of tartar
1 t vanilla
1 C sugar

Bring egg whites to room temperature.  Sift powdered sugar and flour together 3 times.  In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl).  Gradually add sugar, about 2 T at a time, beating until stiff peaks form (tips stand straight).  Sift about one fourth of the flour mixture over beaten egg whites; fold in gently.   Repeat, folding in a the remaining flour mixture by fourths.

Pour into a freshly washed, ungreased 10 inch angel food cake pan.  Bake on the lowest rack at 350 for 40-45 mintures or until top springs back when lightly touched.  Immediately invert cake (leave in pan) and cool completely.  Loosen sides of cake from pan with sharp knife, invert and remove cake.

Serve with any combination of fruit and cream.

**This story is too good not to share.  I was at my friend Elise's house and she had made a marvelous dinner that I had already requested the recipe for.  We were discussing food, as usual, and were talking about a recipe that had angel food cake in it and someone suggested replacing the angel food cake with pound cake. I said, "Oh my word, that's brilliant! Who would prefer angel food cake over pound cake? Angel food cake is such a waste!"  OH YES I DID....and guess what dear Elise was serving for dessert!  Oh, my friends let me have it and I groveled for forgiveness. It was a hoot!  Elise was the best sport ever!  In all honesty, I had NEVER had a homemade angel food cake, just the grocery store 2 day old ones! It was so yummy! I was wrong, way wrong! Elise agreed to give me her recipe and she titled it "Angel Food Cake for Angel Food Cake Haters!"  It's been several years and I have yet to live that night down!  Thank you Elise for loving me enough to serve me that slice even though I was very unworthy! Love you!

Pumpkin Pie Cake Crumble

Pumpkin Pie Cake Crumble



2 packages (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter or margarine, at room temperature
4 large eggs
2 cans (15 ounces each) pumpkin
1 can (5 ounces) evaporated milk
1 1/2 cups sugar
2 teaspoons ground cinnamon
1/2 C butter, chilled
1 1/2 cup chopped pecans
Whipped cream for garnish

Spray a 9x13 with pam. Measure out 1 cup of the cake mix from the 1st cake mix and reserve for the topping.  Place the remaining cake mix (from the first box), the butter, and 1 egg in a large mixing bowl.  Blend with an electric mixer on low speed until well combined, 1 minute. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set the pan aside. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon, blend on low speed until combined, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.  Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside.  For the topping, place the remaining 1/2 cup sugar, the  1/2 C chilled butter, and the reserved 1 C cake mix, plus 1 more Cup from 2nd box of cake mix,  in a food processor.  Pulse until just combined and crumbly. Stop the machine and pour in the pecans, pulse 2 or 3 more times to mix in pecans. Distribute the topping evenly over the filling mixture. Bake the cake at 350 until the center no longer jiggles when you shake the pan and the pecans on top have browned, 70 to 75 minutes. Remove the pan from the oven and let cool slightly on a wire rack, 20 minutes. Serve warm or room temperature, but whipped cream is a must!

**If you are wondering why the wasted 2nd cake mix...it's because the crumble topping NEEDED to be doubled.  I've made it both ways and doubled it is way better! Promise.  You'll use the unused portion when you make it again in a few weeks.
**Hans thinks this name is hilarious and that we should add cobbler to the end of it, then it will hit every dessert avenue....except cookie.
**A huge hit for Thanksgiving...kids love it much more than pumpkin pie.

Raspberry Yogurt Cake with Browned Butter Frosting

This cake has a story. A compilation of foodie friends! First, I made these cookies (Frosted Oatmeal Cookies) on advice from my nieces Stephanie & Breanna. I took some to friends and they all were dying over the frosting.  I mentioned to my friend Heather that we needed to find a cake for that frosting.  She proceeded to make me two different cakes, but I think this one is the winner, because it was her creation, adapting a recipe from one of our favorite books...A Homemade Life by Molly Wizenberg.  I served it this week a long with several other desserts and it was a surprising favorite. Hooray for 4 foodie friends contributing to something so great! Thanks ladies!

Raspberry Yogurt Cake with Browned Butter Frosting

Cake:
1/2 C plain whole fat yogurt
1 C sugar
3 large eggs
1 t vanilla
1 1/2 C  flour
2 t baking powder
pinch of salt
1/2 C canola oil
2 C raspberries (I used frozen, and I thawed them.)

Preheat the oven to 350. Grease a round 9 inch cake pan, line with parchment and grease parchment.  In a large bowl, combine the yogurt, sugar, eggs and vanilla, stirring until well blended. Add the flour, baking powder, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour 1/2 of batter in prepared cake pan. Drop raspberries all around cake batter trying to evenly space. Top with remaining batter.  Bake for 35-45 minutes or until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. (This was tricky because the moisture in the thawed raspberries caused the cooking time to increase, so just keep checking with a toothpick. I think I went to almost 50 minutes.) Try not to overbake.  Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.  When the cake is thoroughly cooled frost with Browned Butter Frosting.

Browned Butter Frosting:

1/3 cup butter

3 cups powdered sugar

1/3 cup cream

1 tablespoon corn syrup

1 teaspoon vanilla

Heaping 1/4 teaspoon salt

Brown butter in saucepan over medium heat.  Cool to lukewarm.  Beat in remaining ingredients until smooth.

** Heather, you really were the genius mastermind behind this...thank you!

Gingerbread Cake

Gingerbread Cake

1/2 C white sugar
1/2 C butter
1 egg
1 C molasses
1/2 C pumpkin
2 1/2 C flour
1 1/2 t baking soda
2 t cinnamon
2 t ginger
1 t cloves
3/4 t salt
1 C hot water

Preheat oven to 350. Grease and flour a 9 inch square pan.  In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.  In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.  Bake 45-50 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool in pan before serving.

**Delish served with Buttermilk Syrup, bananas and whipped cream.
**Seriously simple dessert that can be thrown together in a few minutes and then the whole house smells amazing. Christmas in a smell!
**I added pumpkin just to improve the moisture quality of the cake. Applesauce would work well too.

Nutella Crepe Cake

 

Nutella Crepe Cake

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan

8 ounces semisweet chocolate, finely chopped (Ghirardelli semisweet baking bars)

1 1/2 cups all-purpose flour

1/3 cup sugar

1/2 teaspoon salt

2 1/2 cups whole milk, room temperature

6 large eggs, room temperature

1 tablespoon pure vanilla extract

Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.

Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.

Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.

Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day. (It is nice during assembly if the crepes are cold.)

Place a crepe on desired cake plate. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. (I ended up only using 22, the filling ran out...but still was beautiful and delish.) Refrigerate until firm, about 15 minutes.

Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 60 minutes, or overnight was better!  Cake can be refrigerated up to 3 days.

Hazelnut Cream

2/3 cup heavy cream
6 large egg whites
1 2/3 cups sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces, softened
1 teaspoon pure vanilla extract
1/3 cup hazelnut cream
Pinch of salt (I used a bit more, maybe 1/4 t)
Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.

Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes. (I didn't measure temp, I just slowly heated until the sugar was dissolved. My egg whites didn't beat up to stiff peaks, but the cake went together flawlessly.)

Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.

Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Chocolate Glaze

1 1/4 cups heavy cream
1 tablespoon light corn syrup
Pinch of salt
10 ounces semisweet chocolate, finely chopped (Ghirardelli semisweet baking bars)

Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

**Adapted ever so slightly from Martha Stewart
**This cake was a definite time commitment and labor of love, but so worth it! It was delicious and super fun! Fancy, tasty, fun to talk about and was better on the 2nd and third days! When it was well refrigerated, the slices came out perfect, even if it was only 1/2 inch thick. I will make this again if anyone requests it, otherwise it might be what I make myself for my 40th next year! :)
**I made this again and made 1/2 of the batter for crepes and it worked out perfect. Keep the cream and the glaze the same.  About 20 crepes and still just as beautiful, just a lot less time over the stove making crepes!

Snickerdoodle Cake

 

Snickerdoodle Cake

For the Cake:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks butter, softened to room temperature
1 3/4 cups fine or superfine sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk, warmed to room temperature 
Preheat oven to 325°F.  Butter and flour two 8- or 9-inch round cake pans.  In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.  Cream together the butter and sugar until fluffy and pale in color.  Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition.  Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.  Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
Divide the batter evenly between the two pans and bake, rotating midway through, for about 30-35 minutes or until the cake tests done.
For the Buttercream:
4 1/2 sticks butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
8-9 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/2 cup of half and half, plus more if needed
Optional:
Whole cinnamon sticks for garnish
Beat together the butter, brown sugar and cinnamon until fluffy and pale in color.  Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.  Scrape down the bowl and add the half and half. Beat to incorporate again.  Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.

To Assemble and Frost the Cake:
Level out your cooled cakes and cut each into two even layers.  Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers.  Frost the top and sides of the cake with the remaining buttercream.  If desired, garnish the top of the cake with whole cinnamon sticks.  Cover and refrigerate for at least an hour before slicing.  Store leftovers tightly covered in the refrigerator. 
**I am a lover of the snickerdoodle, and when I saw this cake, I had to give it a shot.  Everyone liked it, but I have to say (because of my snickerdoodle love) it is quite honestly one of the yummiest cakes I've ever made. Ever.
**Recipe from foodiewithfamily.com

Caramel Pudding Cake

Caramel Pudding Cake

4 C water
2 C brown sugar
1/2 C butter, divided
1 C sugar

2 C flour
1 t nutmeg
1 t cinnamon
2 1/2 t baking powder
1/2 t salt
1 1/2 t baking soda
1 C milk
1 t vanilla
1 C chopped peeled apples (optional)
1/2 C raisins (optional - NO :)
1/2 C nuts (optional)
Whipped cream (not optional)

Mix and boil together water, brown sugar and 1/4 C butter, set aside.  Cream remaining 1/4 C butter and sugar.  Sift dry ingredients and add alternately with milk to butter and sugar.  Stir in remaining optional ingredients.  Spread batter in greased 9x13 pan.  Pour hot brown sugar and butter mixture over batter.  Bake at 375 for 45 minutes.  Let cool slightly.  Serve with whipped cream.

**The original recipe from the Lion House has all the optional ingredients in it, but my kids voted them out. And....I have to be honest and say that the flavor doesn't even change without the apples. So it's up to you.

**This is often made on many a Sunday night during the winter.  It's so yummy! And it was delish for us tonight to finish off one of Gray's birthday dinners! Happy 16th big guy!

Blueberry Raspberry Pound Cake

Blueberry Raspberry Pound Cake

5 large eggs
1 2/3 cup granulated sugar
1 ¼ cup (2 ½ sticks) unsalted butter, cut into tablespoon-size pieces, at room temperature, plus a bit more for the pan
1 t almond extract (or 2 if you so desire)
2 cups plus 8 Tbs cake flour, plus a bit more for the pan
1 tsp baking powder
½ tsp salt
1 cup fresh raspberries
1 cup fresh blueberries

Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess. In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl. Add the butter and almond extract, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl. Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.

In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries. Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top. Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit. Bake until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes. Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely. Serve at room temperature.

**Adapted from A Homemade Life by Molly Wizenberg
**The original recipe called for Kirsch, however, I love, love, love the almond with this combo. Next time I'll serve it with a dollop of whip cream for fun and flare.

Mexican Cheesecake

 

Mexican Cheesecake

2 (8 ounce) packages cream cheese ( softened) 

1 1/2 cups sugar  (divided)

2 eggs 

2 (8 ounce) cans crescent rolls 

1/2 C  butter (melted)

1 T cinnamon

Preheat oven to 350°F.  Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping). Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan. Pour mixture on top of crescent rolls.  Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).  Mix 1/2 cup of sugar and 1 T of cinnamon in different bowl.  Spread melted butter on top of crescent rolls.  Sprinkle sugar and cinnamon mixture on top of butter.  Place in oven for 30-40 minutes depending on your oven.  Let cool. Serve with whipped cream.

**Much easier to cut and serve when cool, but yummy when warm too!  

Christy's Tres Leches Cake

Christy's Tres Leches Cake

3/4 C butter, softened
1 1/2 C sugar
9 egg yolks
1 t vanilla
2 C flour
1 1/2 t baking powder
1 C milk
9 egg whites
1 t cream of tartar

Preheat oven to 350.  Grease and flour (or spray with Pam) a 9 x 13 pan (better if it's a little deeper than normal).

Beat egg whites and cream of tartar until whites form stiff peaks. Set aside.

In a separate bowl, cream together the butter and sugar until light and fluffy.  Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla.  Sift together the flour and baking powder.  Add the flour mixture alternately with the milk; beat well after each addition.  Gently fold egg whites into the batter using a rubber spatula.  Spread the mixture evenly into the prepared pan.
Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.

While cake is baking, mix:
4 C heavy cream
1 lg can evaporated milk
2 14oz cans sweetened condensed milk
Wisk until mixed well.

Right when the cake is taken out of the oven, using a wood kebob stick, pierce cake all over (each hole about 1/4 inch apart from the next).  The cake will fall. As soon as cake is adequately pierced (it may look messy, but don't worry, it will be covered with whipped cream), slowly pour the three milk mixture over the cake, allowing it to absorb.  It may look like it is going to over flow, but give it time to absorb and more milk can be poured in.

Refrigerate until ready to serve.  Just before serving (or an hour before), whip:
2 cups whipping cream
Until almost stiff then add:
1/2 C powdered sugar (or more if desired)
1 t vanilla

Spread over the Tres Leches Cake and serve nice big pieces! Lovely with a little fruit on the top or side!

**My friend Christy made this for me and I died and went to Heaven! I couldn't stop thinking about it, so a few days later, I made it for Hans and the gang...everyone loved it! Thanks Christy!

Holly's Midnight Cake

Holly's Midnight Cake

1 C shortening
2 C sugar
5 eggs (room temperature)
1 C cocoa
2 C flour
1 3/4 t baking soda
1 1/2 t salt
1 1/2 t vanilla
2 C water

Cream together shortening, sugar and eggs until fluffy and then beat for 5 minutes more on high.  In a separate bowl, combine cocoa, flour, baking soda and the salt.  In another small bowl, mix the vanilla and water.  Alternately add a small amount of the flour mixture and then a small amount of the water mixture to the creamed egg mixture.  Beat constantly until all the ingredients are added and it is well mixed.  Pour batter into 3 greased and floured round cake pans.  (I just use parchment instead of flour.)  Bake for 35-40 minutes at 350 or until tester comes out clean.  Cool completely and frost with Midnight Frosting.  (I often freeze the cake a day or so in advance and then frost while frozen.) Top with the Chocolate Crazies if desired.

Midnight Frosting

12 T butter (room temp)
1 1/2 C cocoa
5 1/2 C powdered sugar
2/3 C milk
2 t vanilla
Cream butter, then add sugar and cocoa alternately with the milk and vanilla, whipping constantly until everything is well mixed.

Chocolate Crazies

1 C Chocolate chips (semi sweet works best)
Wax paper

Melt chocolate chips and spread thinly on  the wax paper on a cookie sheet.  Cool until slightly firm.  Score with a knife in a diamond pattern and roll up, width ways.  Place cookie sheet in freezer.  When chocolate is solid, slowly unroll and chip off diamond pieces.  Place on cake in whatever pattern looks fun! If cake is in a warm room, the chocolate will droop.

Carrot Cake or Cupcakes

Carrot Cake or Cupcakes

3 eggs
3/4 C buttermilk
3/4 C vegetable oil
1 1/2 C sugar
2 t vanilla
2 t ground cinnamon
1/4 t salt
2 C flour
2 t baking soda
2 C shredded carrots
1 C flaked coconut
1 8oz can crushed pineapple with juice

Sift together flour, baking soda, salt and cinnamon.  Set aside.  In mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla.  Mix well.  Add flour mixture and mix well. Add carrots, coconut and pineapple.  Mix in with wooden spoon.

Bake at 350.

**Mine were mini cupcakes, so they only took 15 minutes or so. The original cake recipe that I have already modified, baked theirs in an 8x12 for an hour.  I prefer two 9 inch rounds for 30. It is quite moist and a bit hard to slice in the double layer, so I get why they did theirs in an 8x12.
**My most favorite carrot cake I've ever had, but it really is nothing without the coconut cream cheese frosting.
**My little carrot topper is white chocolate dyed and piped onto parchment paper. Cutesy.

Coconut Cream Cheese Frosting

8 oz cream cheese, softened
1/2 C unsalted butter, softened
4 C powdered sugar
2 T heavy cream
1/2 t salt
1/2 t coconut extract
1 t vanilla extract
1/2 C coconut (optional)- sweetened shredded of course
1 C toasted coconut, toasted (optional) sweetened shredded of course

Beat the cream cheese and butter in mixer until light and fluffy.  Gradually add powdered sugar, one cup at a time, alternating with heavy cream.  Beat in the salt coconut flavoring and vanilla. Continue beating until smooth.  Add additional powdered sugar to thicken, or more cream to thin. Stir in coconut if desired and top with toasted coconut, also optional.

**My dear friend Melody served me this cake at her house and I died over it.  I've always loved the flavor of carrot cake but have been put off by so many chunks.  No chunks here, just all flavor! The frosting takes it to a whole new level!
** Truman thought the frosting was HEAVEN!

Luscious Lemonade Cake

Luscious Lemonade Cake

1 1/3 C sugar
6 T butter, soft
zest of 1 lemon
3 T thawed lemonade concentrate
2 t vanilla
2 eggs
2 egg whites
2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 C buttermilk

Place sugar, butter, zest, lemonade and vanilla in amixer and mix until well blended.  Add eggs and egg whites one at a time, beating well after each addition. In a separate bowl, mis together dry ingredients.  Add dry ingredients to batter, alternating with buttermilk, until all dry ingredients and butermilk are well blended.  Pour into tow well greased and parchment paper lined 9"round cake pans. Bake at 350 for 18-20 minutes.  Cool in pan for 10 minutes, then remove to a cooling rack. Frost when completely cool.

Lemonade Frosting
2 T butter, soft
zest of 1 lemon
2 T thawed lemonade concentrate (I added 1 more T,  3 T total in frosting)
1/2 t vanilla
1 8oz package of cream cheese, soft
3 1/2 C powdered sugar

Mix together all ingredients except powdered sugar and bled well.  Gradually add powdered sugar and beat at low speed until blended.  Don't overbeat. Frost cake.

**Grandpa Frank loves lemon and we've been looking for a while for a birthday cake that is delish, but still has a tart bite.  This is it and it's fantastic! From the Keeping Up Cookbook

 A little fancier for Mother's Day!!!

Nutter Butter Banana Cake

Nutter Butter Banana Cake

3 C cake flour
1 t baking soda
3/4 t salt
1/2 t baking powder
1 C unsalted butter, room temp
2 C sugar
3 large eggs, room temp
2 C mashed very ripe bananas
6 T buttermilk
2 t vanilla

Grease two 9x12 round cake pans, then line with parchment and grease parchment.

Sift together flour, baking soda, salt and baking powder. Set aside.

On medium speed, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  Add the bananas.  Add half of the dry ingredients, mixing until well incorporated, then add the buttermilk and vanilla, and then the second half of the dry ingredients, mixing well.  Divide the batter between the prepared pans.  Bake at 325 for 40-50 minutes, or until toothpick comes out clean.

Let pans cool for 10 minutes then remove and cool completely on wire racks. Frost with Peanut Butter Frosting.

Peanut Butter Frosting

1 C Peanut Butter
1/2 C butter, soft
1 t vanilla
2 C powdered sugar
cream

Cream together butter, peanut butter and vanilla.  Add powdered sugar and cream, whipping until smooth, fluffy and desired consistency.

** I think I used about 6 T cream.
** I took this cake to Chloe at girl's camp for her 13th birthday...at her request of course! It luckily survived the 3 hour drive to Bear Lake!

Danish Dessert Cake

Danish Dessert Cake

1 White Cake Mix (plus eggs & oil)  
1 ½ C Whipping Cream
1 8oz cream cheese          
1 C sugar
1 pkg Danish Dessert

Grease and flour cookie sheet (approx. 12in x 17 in) or jelly roll pan.  Mix and bake cake mix in cookie sheet or pan.  Let cool.  Mix sugar and cream cheese, set aside.  Whip whipping cream until soft peaks form and add cream cheese and sugar mixture.  Spread on cooked cake and place in refrigerator.  Make Danish Dessert according to package directions for pie glaze and let cool.  Before it is too set up, spread Danish dessert on top of cake and whip cream.  Chill and cover with saran wrap until ready to serve. (Yummy to add fruit to the Danish dessert, like sliced strawberries or raspberries.)

Pumpkin Cake Bites

Pumpkin Cake Bites

1 Spice cake mix
1 C pumpkin puree (canned)
4 eggs
1/2 c oil
1/4 c water
1/4 t of clove
1/4 t of nutmeg
1/4 t cinnamon

Mix this all together and bake in a 9 x 13 cake pan at 350 for 35 mins. or until completely done.
Meanwhile make some cream cheese frosting ( I just used the Better Homes and Garden's which is...)

CREAM CHEESE FROSTING
6 oz cream cheese
1/2 C butter (softened)
2 t vanilla
4 1/2 C powdered sugar
Mix cream cheese, butter and vanilla until smooth.  Add powdered sugar gradually.
When the cake is done, and cooled just a bit, but still warm, crumble it into a bowl and add about a cup to cup and a half of frosting and mix with electric mixer or kitchen aid. You want it doughy, not crumbly. Once it is cool enough to work with, shape into whatever size ball you prefer. Put in the fridge or freezer to chill them well.

Melt white dipping chocolate (like the disks or white chocolate chips) in a pyrex or glass bowl in the microwave, and dip the cold cake balls in the chocolate. Place on parchment paper.

For a cute factor, when all the balls are covered in white chocolate, dye the leftover chocolate a light orange.  Put it in a zip lock bag and snip a tiny hole in the corner.  Drizzle orange chocolate across each ball several times creating fun lines.

**The cake bites pictured are white cake mix with almond flavored buttercream frosting.  You can mix and cake and frosting flavor you like.  Just add the frosting a little at a time because the buttercream seems to melt a little quicker than the cream cheese frosting.

Winning-Hearts-and-Minds Chocolate Cake

Winning-Hearts-and-Minds Chocolate Cake

7 ounces bittersweet chocolate (60%)
1 3/4 sticks (7ounces) unsalted butter
1 C plus 2 T sugar
5 lg eggs
1 T flour
Lightly sweetened whipped cream for serving

Preheat oven to 375 and butter an 8 inch round cake pan.  Line the bottom of the pan with a round of parchment paper, and butter the paper too.

Put the chocolate and butter in a medium microwavable bowl.  Microwave on high for 30 seconds at a time, stirring often, until just smooth. When the mixture is smooth, add the sugar, stirring well to incorporate.  Set the batter aside to cool for 5 minutes.  Then add the eggs one by one, stirring well after each one. Add the flour and stir to mix well. The batter should be dark and silky.

Pour the batter into the prepared pan, and bake for about 25 minutes, or until the top is lightly crackled, the edges are puffed and the center of the cake looks set.  It is done when center jiggles slightly, if at all.

Remove the cake from the oven to a cooling rack, and let it cook in the pan for 15 minutes.  Carefully turn it out of the pan and then flip it onto a serving plate, so that the crackly side faces up.

Place a sheet of aluminum foil ovet the pan, and place a large, flat plate on top of the foil (or small sheet pan), facing down.   Hold the cake pan and plate firmly together and quickly, carefully, flip them. The pan should now be on top of the plate, with teh foil between the.  Remove the pan and parchment paper.  Place the serving plate gently on cake. Wedging your index finger between the plates to keep from squishing the cake, flip them so that the cake is now right side up.  Remove the foil.

This cake can be kept at room temp, sealed in plastic wrap, for up to 3 days, or it can be refrigerated for up to 5 days.

**Best of frozen and then brought to room temperature for serving with whipped cream.

***Molly Wizenberg's recipe