Cakes and Pies

Mud Cake

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 2 tablespoons chopped pecans

Frosting

  • 3 tablespoons butter
  • 1 tablespoon plus 2 teaspoons 2% milk
  • 2 teaspoons baking cocoa
  • 1 cup confectioners’ sugar
  • 1/8 teaspoon vanilla extract
  • 1/3 cup marshmallow creme
  • 2 tablespoons coarsely chopped pecans

Directions

1. Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, and salt; stir into creamed mixture just until blended. Stir in pecans.

2. Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

3. For frosting, in a small saucepan, combine the butter, milk, and cocoa; bring to a boil. Remove from the heat; beat in the confectioners’ sugar and vanilla.

4. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely.

5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans. Yield: 6 servings.

Cakes and Pies

Blueberry Zucchini Cake with Lemon Buttercream (iambaker.net)

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)

Lemon Buttercream

  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream

Combine butter, sugar and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy. Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).

Cakes and Pies

Zucchini Cake with Cinnamon Cream Cheese Frosting (Betty Crocker)

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups coarsely shredded zucchini (about 2 medium)
  • 3/4 cup chopped walnuts

 

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Directions

Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray. In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour. In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Cakes and Pies, Uncategorized

Chocolate Guinness Cake With Chocolate Guinness Glaze

INGREDIENTS

For the cake:

  • 1 cup cocoa powder, plus extra for the pan
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • ½ cup half-and-half
  • ½ cup Guinness, room temperature

For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 6 tablespoons Guinness
  • 2 tablespoons half-and-half or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt

DIRECTIONS

Heat the oven to 325 F. Coat a 12-cup Bundt pan very well with cooking spray. Sprinkle in a bit of cocoa powder, turning to coat evening, then overturning to discard any excess.

In a large bowl, use an electric mixer to beat together the butter and sugar. Add the eggs, one at a time, and beat until smooth. Set aside.

In a large bowl, whisk together the 1 cup of cocoa powder, the flour, baking powder, baking soda, salt, and nutmeg. In a 2-cup liquid measuring cup, stir together the vanilla, half-and-half and Guinness.

With the mixer running on low, alternate adding the liquid and dry ingredients to the sugar-butter mixture, mixing just until everything is mixed and smooth. Transfer to the prepared Bundt pan, tapping it gently on the counter to release air bubbles. Smooth the top, then bake for 1 hour 10 minutes, or until a toothpick inserted at the center comes out clean.

Meanwhile, prepare the glaze. In a medium bowl, whisk together all ingredients until smooth. Set aside.

When the cake is done, let it cool in the pan for 25 minutes. Set a wire cooling rack over the pan, then invert it so the cake stands on the rack. For ease of cleanup, set the rack over a rimmed baking sheet or a sheet of kitchen parchment. Use a toothpick to poke deep holes all over the top of the cake.

Spoon glaze over the top of the cake and wait until it seeps into the holes. Spoon more glaze into the holes, then wait 10 minutes. Spoon the remaining glaze all over the top so it covers the holes and drizzles down the sides.

Cakes and Pies

Apple Slab Pie

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons white sugar
  • 1/2 cup shortening
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 egg yolks, beaten
  • 4 tablespoons water
  • 8 apples – peeled, cored and cut into thin wedges
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2/3 cup brown sugar
  • 2/3 cup butter

Directions

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10×15 inch pan.

In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.

In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.

Bake in the preheated oven for 60 minutes, or until topping is golden brown.

Cakes and Pies

Banana Cake with Hot Fudge Buttercream

Ingredients

For the Cake

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1 1/2 cups mashed ripe bananas (3)

For the Butter Cream

  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 6 Tablespoons hot fudge sundae topping, warmed
  • 4 cups powdered sugar
  • 1-2 Tablespoons milk

Directions

For the Cake

In a large mixing bowl, cream shortening and sugar until fluffy. Add the eggs, salt, and vanilla and beat until creamy. Stir in the bananas. Sift the flour, cinnamon, and baking soda together and add to the banana mixture alternately with the buttermilk. Place cake mixture into a greased 9×13 pan and bake at 350 degrees for 35 minutes. Let cool completely on a wire rack. Frost with Hot Fudge Butter Cream.

For the Butter Cream

Cream the butter, vanilla, dash of salt, and warm hot fudge until creamy. Slowly add the powdered sugar until it is all incorporated. Add the milk to thin it out slightly. Store in a covered container.

(www.insidebrucrewlife.com)

Cakes and Pies

Sinful Delight Chocolate Bundt Cake

Ingredients
  • 1 box yellow cake mix (with or without pudding)
  • 1 (3.5 oz.) box instant vanilla pudding
  • 4 eggs
  • 1 (8 oz.) carton sour cream
  • ½ cup oil
  • 1 cup water
  • 1 (3.5 oz.) bar dark chocolate, grated
  • 1 (6 oz.) bag mini semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)
Directions

Preheat the oven to 350º F. Combine cake mix, pudding, eggs, sour cream, oil, and water in a mixing bowl. Mix well by hand. Grate the dark chocolate bar. Then, gently fold in remaining ingredients and scrape sides of mixing bowl with spatula.

Grease and flour a 10-inch bundt cake pan. Spoon batter in and bake for 1 hour to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Allow the cake to cool on a wire rack for one hour before inverting onto a cake plate. Allow to cool completely before serving, about 2 more hours.

Cakes and Pies

Vintage White Brownie Cake

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Ingredients

  • 1 box white cake mix
  • 1 box brownie mix
  • 2 squares (2 ounces) semisweet chocolate, finely chopped
  • 7 ounces sweetened condensed milk

Cream Cheese Frosting

  • 1 8­-ounce package cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioner’s sugar
  • ¼ cup milk

Directions
Prepare white cake as directed on the box, and pour into two 9­-inch round cake pans. Allow cakes to cool to room temperature. Prepare brownies as directed, baking in a 9-­inch round cake pan.

To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).

While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes.

Meanwhile, make the cream cheese frosting.  Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner’s sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner’s sugar ¼ cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.

Place a white cake layer on top of the brownies and top with approximately ¼ cup of the frosting using an offset spatula.  Add the second white cake layer and cover the cake in a layer of cream cheese frosting.

Chill the cake until ready to serve.

Cakes and Pies, Dessert

Dump Cake

Ingredients

  • 1 can crushed pineapple, with juice
  • 1 can cherry pie filling
  • ¾ cup chopped nuts
  • 1 box yellow cake mix (dry)
  • 1 stick butter

Directions

  1. Use a 9×12-inch pan, ungreased.
  2. Spread in layers, crushed pineapple, cherry pie filling, chopped pecans (reserving (1/4 cup), dry cake mix, butter (cut-up in small pieces) and remaining pecans
  3. Bake about 25 minutes at 350 degrees or until golden brown on top.
  4. Serve warm with vanilla ice cream.
Cakes and Pies

Fruit Pie

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Healthy Cafe

Ingredients

  • 1 Pillsbury™ Pet-Ritz® Frozen Deep Dish Pie Crust
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices)

Directions
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled. In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Gently fold in fruit. Spoon into cooled baked shell. Refrigerate at least 1 hour before serving. Store in refrigerator.