Tag Archives: cake

Strawberry Shortcake No-bake Icebox Cake


Servings: 4

Ingredients

1 pound fresh strawberries, cut into bite-size pieces
1/4 Cup granulated sugar
2 Cups heavy cream
1 Tbs vanilla extract
2 Cups powdered sugar
8-10 graham crackers
2 Tbs vanilla pudding mix, unprepared

Directions

Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit.

In a tall bowl whip the heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add the vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form (in other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.

Line a 9×5 inch pan with plastic wrap. Use enough to have excess that you can wrap over the top. Layer 1/3 of the whipped cream into the pan. Spoon ½ of the strawberries on top of the whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make them fit.

Then add another 1/3 of the whipped cream, smoothing it out evenly with a spatula. Add the remaining strawberries evenly over the whipped cream, then top with another layer of graham crackers, also breaking them if necessary to make them fit. Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.

Meanwhile, add the remaining 1 3/4 cups powdered sugar, vanilla pudding mix and salt to the remaining whipped cream. Whip until it comes together. Refrigerate until ready to use.

Remove the cake from freezer, unwrap the top of the cake and invert pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top. Freeze until ready to serve. Run your knife under hot water to warm the knife. Dry if necessary, cut cake. The knife should slide through the cake more easily. Repeat as necessary.

Serve
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Upside Down Banana Cake


Serves 16

Ingredients

Cooking spray
3 to 4 ripe bananas, peeled and halved lengthwise
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
3 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
3/4 cup canola oil or unsalted butter, melted and cooled
1 cup whole milk or alternative milk
1 tablespoon vanilla extract

Directions

Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9 by 13-inch baking dish with cooking spray. Lay the banana halves cut-side down in the dish in a single layer; set aside.

Melt the butter in a small saucepan over medium heat. Add the brown sugar and bring to a simmer, whisking to dissolve the sugar. Pour over the bananas in an even layer; set aside while you prepare the cake batter.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter evenly over the bananas.

Bake until the cake is lightly browned and springs back when tapped gingerly, 40 to 50 minutes. Cool on a rack for 15 minutes before cutting and serving.
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Coconut Strawberry Punch Bowl Cake

Ingredients

1 14 oz. angel food cake ( store-bought or bake your own)
1 16 oz. container sour cream
1 8 oz. container Cool Whip non-dairy whipped topping
1 5 1/2 oz. can evaporated milk
3/4 cup confectioners sugar
4-5 cups fresh strawberries, thinly sliced
3/4 cup coconut
1/4 cup pecans, chopped

Directions

In a large bowl, combine the sour cream, whipped topping, evaporated milk, and confectioners sugar, stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well.

Place 1/3 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer with 1/4 cup of the coconut and 1/2 of the sliced strawberries. Repeat these layers one more time.

Top the last layer of strawberries with the remaining 1/3 of the cake mixture; sprinkle with the remaining 1/4 cup of coconut and the chopped pecans.

Cover with plastic wrap and refrigerate overnight.
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Butter Cake with Butter Cream Frosting

Ingredients

3 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter
2 cup sugar
4 eggs
1 cup buttermilk or cream
2 tsp vanilla extract
Butter cream frosting, see below

Instructions

Preheat oven to 350 degrees F. Grease and flour 9×13 baking or bundt pan.

Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven, let cool.

Butter Cream Frosting

1 cup butter, soft
1/2 cup milk or cream
2 tsp vanilla extract
5 cups powdered sugar

Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency.

Variation: Use 1/2 cup butter and 1/2 cup shortening in place of 1 cup of butter.
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Red Velvet Brownies with White Chocolate Icing

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
2 tablespoons milk

Instructions

Preheat oven to 350. Spray 8 x 8 pan with Baker’s Joy or lightly grease and flour it.

In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.

With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla.

With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.

Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.

Frosting

Melt the white chocolate according to the instructions on your package and set it aside.

Cream butter with mixer till fluffy. Add vanilla.

Slowly mix in powdered sugar, then white chocolate.

Add enough milk to reach desired consistency.

Frost the top of the brownies.
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Molten Chocolate Lava Cakes

Ingredients

2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
1/4 cup unsalted butter (1/2 of 1 stick)
1/2 cup confectioners’ sugar
1 large egg + 1 egg yolk (discard white or save for another use)
3 tablespoons all-purpose flour
1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
ice cream for serving, optional but recommended
hot fudge for serving (homemade or storebought), optional but recommended

Directions

Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.

To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.

Add the sugar, egg, egg yolk, and whisk until smooth.

Add the flour, optional espresso granules, and stir until just combined; don’t overmix.

Pour batter into prepared ramekins, divided evenly.

Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.

Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.

Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.
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Apple Pie Cake

Ingredients

Topping

1 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Apple Mixture

6 apples, peeled, thinly sliced
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs

Directions

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.

In another medium bowl, gently stir together Apple Mixture ingredients; set aside.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
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