#5: Butter Cake with Chocolate Pan Frosting


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

Method

  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Stir in confectioners sugar until desired smooth consistency.
  3. Frost completely cooled cake immediately, before frosting cools, because this goes on best while warm!!
  4. Top with your favorite topping i.e. marshmallows, sprinkles,  nuts, coconut
Advertisements

#4: Orange Rum Zum Cake


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.

Cake

Rum Glaze

  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup sugar
  • 1/4 cup dark rum
  • 1/4 cup fresh orange juice

Method

  1. Heat oven to 350 degrees. Lightly grease and flour a 12-cup bundt pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

#3: Chocolate-Speckled Espresso Angel Food Cake

 

 

ImageFood 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.  

Ingredients 

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

Image

#2: Pear and Toasted Pecan Buttermilk Cake

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.

Ingredients

  • 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)

Image

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.  
  6. Store covered in plastic wrap at room temp for 1 week.  Freeze, wrapped in aluminum foil up to 6 months. 

Image

Next cake:  Chocolate-Speckled Espresso Angel Food Cake