Here is a cake that is so simple, yet so mouth watering good! This cake lasts about 2 days in my house, if I am lucky. No cake lover will pass up this cake.
Basic Butter Cake
- Preheat oven to 350 degrees. Generously grease two 9 inch round pans, or one 9×13 pan with solid vegetable shortening, dust with a little cake mix. Set aside.
- Place cake mix, milk, melted butter, eggs, and vanilla in mixing bowl. Blend with electric mixer for 1 minute, scrape sides, continue mixing on medium for 2 minutes. Pour batter into pan(s). Place in oven.
- Bake until cake is golden brown and springs back when touched lightly with your finger. 20 – 30 minutes. Remove pans from oven, place on wire rack to cool.
Chocolate Pan Frosting
- 8 tablespoons (1 stick) butter
- 4 tablespoons unsweetened cocoa powder
- 1/3 cup whole milk
- 3 – 4 cups powdered sugar
- Place the butter in a medium/large saucepan and melt over low heat, 2 to 3 minutes. Stir in cocoa powder and milk until mixed well. Let mix just come to a boil, stirring, and then remove pan from the heat.
- Stir in confectioners sugar until desired smooth consistency.
- Frost completely cooled cake immediately, before frosting cools, because this goes on best while warm!!
- Top with your favorite topping i.e. marshmallows, sprinkles, nuts, coconut
Boy this cake is amazing! The orange rum sauce that it is soaked in makes it tip-top! Yet, it is so light for summer time. I paired it with a glass of Italian White Dry Prosecco. Heaven! I had a mini-vacation in my living room. Try it you won’t be disappointed.
- 4 tablespoons (1/2 stick) butter
- 1/2 cup sugar
- 1/4 cup dark rum
- 1/4 cup fresh orange juice
- Heat oven to 350 degrees. Lightly grease and flour a 12-cup bundt pan. Set aside.
- Place cake mix, pudding mix, orange juice, melted butter, rum, eggs, and orange zest in a large mxing bowl. Blend with an electric mixer on low for 1 minute. Stop, scrape sides, continue mixing on medium for 2 minutes. Pour batter into prepared pan. Place pan in oven.
- Bake cake till it springs back when touched gently with a finger, and it starts pulling away from edge of pan, 40 – 50 minutes. Remove pan from oven, when finished baking, and place on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert onto serving platter.
- Meanwhile prepare glaze, while cake is cooling. Place butter, sugar, rum and orange juice in smal l saucepan over medium heat. Bring glaze to boil, stirring constantly. Cook for 2 minutes.
- Poke holes in top of cake (when it is on the platter) with a long wooden skewer or toothpick. Spoon hot rum glaze over cake and down the sides and middle. Let cool completely before serving.
Store this cake in plastic wrap at room temperature for up to 4 days. Refrigerate up to 1 week. Freeze up to 6 months wrapped in foil.
Food from the Angels indeed!
This cake was heavenly! I know cliche, but I couldn’t help it. Such an easy recipe for such a delicious, simple summer cake. It took me about an hour and 15 minutes from start to finish. I think a garnish of Hershey’s Syrup or a few Hershey Kisses would add that special touch from simple to elegant. But, that my friend, is up to your imagination.
- 1 package (16 oz) angel food cake mix
- 1 cup water
- 1/4 cup espresso or coffee liquour
- 1/4 teaspoon almond extract (or vanilla)
- 1 square (1 ounce) semisweet baking chocolate, grated
- Place a rack in center, or 1 below center, of the oven and preheat oven to 325 degrees. Set aside an ungreased 10-inch tube pan.
- Place the cake mix, water, espresso/coffee liquor, and flavored extract in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Stop machine, scrape sides, then increase mixer speed to medium and beat for 1 more minute. Fold in grated chocolate, with rubber spatula, until evenly distributed. Pour batter into pan, smoothing out top. Place pan in oven.
- Bake cake until it is light brown and springs back when lightly pressed with your finger, 35 – 45 minutes. Remove pan from oven and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Run a long, sharp knife around th edge of cake and invert it onto rack, then invert it again onto a serving platter, so that it is right side up.
Note: The Cake Doctor’s original recipe is called chocolate-speckled peppermint schnapps angel food cake. I didn’t have schnaps, so I tweaked the recipe to the ingredients I had on hand. If you like to make the peppermint version, you just replace the schnapps for the coffee liquor and peppermint extract in place of the almond extract.
I chose this cake because Pears seem to be in season now. Plus, they were only $.77 a pound at HEB. I live in Texas and pecans (pee-kans), are very popular here. I hope you enjoy this cake. It is on the sweet side and I think pairing it with lightly sweetened whipped cream and tea or coffee will make it that much more enjoyable.
- 2 cans (15 oz) pear halves, drained, syrup reserved
- 1 package plain yellow cake mix
- 1/2 buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup toasted chopped pecans (4 – 5 minutes in a 350 degree oven)
- Place rack in center of oven, heat to 350 degrees. Grease a bundt pan with veg spray or shortening, then dust flour. Shake out excess, put aside.
- Place drained pears in a food processor. Process until pears are pureed. Trans puree to small saucepan and place over medium heat. Cook, sirring, until pear puree is reduced by half its volume., 15 to 20 minutes. You should have bout 1 cup puree. Remove from heat and let cool.
- Next, place the cake mix, buttermilk, eggs, vanilla and cooled puree in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixers, scrape side of bowl, continue mixing on medium speed for 2 minutes. Fold in pecans. Pour batter into prepared bundt pan, smoothing top with rubber spatula.
- Bake cake until light brown and springs back when lightly pressed with your finger, 30 – 35 minutes. Remove pan from oven and place on cooling rack for 20 minutes. Run a long sharp knife along edge of cake and invert onto a serving platter.
- Poke holes in top of cake with a tootpick. Spoon 1 cup of reserved pear syrup on top of cake, allowing it to seep into the holes and drizzle down and into center. Allow to cool completely 30 minutes more. Serve! Makes 16 servings.
- Store covered in plastic wrap at room temp for 1 week. Freeze, wrapped in aluminum foil up to 6 months.
Next cake: Chocolate-Speckled Espresso Angel Food Cake
Earthquake Cake (The Cake Doctor, Anne Byrn)
- 1 cup unsweetened grated coconut (I get mine at Sprouts)
- 1 cup finely chopped pecans or walnuts (buy them in shell, cheaper)
- 1 package (18.25 ounces) German chocolate cake mix (cheap brand is fine)
- 1 1/3 cups of water
- 1/2 cup vegetable oil, such as canola or safflower
- 3 large eggs
- 8 tablespoons (1 stick) butter, melted
- 1 package (8 ounces) cream cheese, at room temperature
- 4 cups confectioners’s sugar
- Place a rack in center of the oven and preheat oven to 350 degrees. Lightly mist a 9- by 13- inch baking pan with vegetable oil or shortening. Set pan aside.
- Scatter coconut and nuts on bottom of prepared pan.
- Combine the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute, stop the machine, scrape down the side of bowl with rubber spatula. Continue beating at medium speed for 2 to 3 minutes more. The batter should be smooth and silky. Pour the batter over the coconut and nuts in the pan and smooth out with spatula.
- In a new large bowl, combine the cream cheese (cut into 6 pieces), the melted butter (45 seconds in microwave), and the 4 cups powdered sugar. Blend on low speed for 2 minutes until smooth and silky. With a large spoon, place 12 globs of the topping evenly on to the top of the cake batter. They will look like little white clouds on a river of chocolate. Once you have recovered your senses, place the pan in the hot oven.
- Bake the cake until the center jiggles a little when you shake the pan. Bake 40 – 45 minutes.
DON’T overbake! It’ll set as it cools on a cooling rack, for 30 minutes.
- When cool, cut into squares and flip onto a cute plate. The ooey gooeyness, and the pecans and coconut will now be on top!
- Notes: Store cake, covered in aluminum foil, in the refrig for 1 week, or double wrapped in foil in the freezer for up to 6 months. Thaw out overnight in the refrig before serving.
Welcome to 150 Cakes in a Year. (or so). What I want to do is complete all of Anne Byrn’s recipe book The Cake Doctor in one year (or so). I will try to keep the recipes with fruit within that season. By doing this I can hope to help my readers become familiar with Seasonal Fruit. And by using whats in season and fresh, this will make your cakes that much more delicious.
If you haven’t heard of The Cake Doctor then you’re in for a suprise. All, I mean ALL, of her recipes are based on a cake mix! She has literally “doctored” up these cake mixes and came up with delicious, mouth watering cakes. These recipes are a snap, even for the beginning baker.
So, I hope you will join me for the next year (or so) as we bake together with The Doctor.
The first recipe will be Earthquake Cake. A lovely combination of devil’s food and cream cheese!
And remember, “A slice a day keeps the psychologist away.”