Archive for the ‘Cakes’ Category
Guys, this is the best cake – I mean truly the best!!!!
I made this a couple of times and both times it went over really great! I’m not a cake person, never have been but I think that my horizons have just been broadened with this one. All the things a cake should be were captured in this recipe. It was moist, a hint of cinnamon, fluffy and just plain delish!!!!
Start with just a plan yellow cake mix, and add eggs, sour cream and canola oil. Mix it up.
Now in a seperate bowl, combine brown sugar and cinnamon.
In a prepared cake pan, 9×13 place half of the cake batter in the pan and then sprinkle with the brown sugar and cinnamon. Add the rest of the batter on top and smooth with a knife, gently using a figure 8.
Bake for about 40 minutes or until a toothpick comes out clean. While the cake is baking, combine powdered sugar, milk and vanilla. Then when the cake comes out of the oven, while it’s still hot and smells soooo good, pour that icing over the top of the cake and spread evenly. This is incredible when served warmed, but very good when cold too. Enjoy, we did!
This cake really rocks…..you really need to make this!
Honey Bun Cake
Adapted From The Country Cook
1 box (18.25 Oz. Box) Yellow Cake Mix
1 cup Sour Cream
¾ cup Vegetable Oil
1 cup Light Brown Sugar
3 teaspoons Cinnamon
2 cups Powdered Sugar
6 Tablespoons Milk
1 teaspoon Vanilla Extract
Mix cake mix, eggs, sour cream and canola oil until well combined, can be slightly lumpy. In a separate bowl combine brown sugar and cinnamon. In a floured 13×9 cake pan, pour 1/2 of the cake batter in the pan and cover batter with the brown sugar and cinnamon mixture. Add the rest of the batter and bake at 350 degrees for about 40 minutes or until a toothpick comes out clean. While cake is baking, combine powdered sugar, milk and vanilla. Pour over warm cake, serve warm.
I’m a complete sucker for chocolate just about anything – with the exception of chocolate candy bars, they need to have some sort of nuts in them, or they’re just not worthy. That said……I was looking for a good chocolate cake recipe that didn’t require any flour – just something to change up the same, same. Then it happened, I stumbled upon this recipe and decided right then and there that this is the cake recipe that eats more like a seriously divine brownie, I didn’t even make the glaze for the topping, this just simply didn’t need it. Each bite was so smooth, creamy and decadent I couldn’t stop at just one piece, it’s just that good!
And did I mention that this is one of the easiest recipes I’ve made – who knew that it would turn out soooo good. I started by melting a couple of chocolate bars and butter in a good sized sauce pan.
Once everything was melted I added the sugar and salt and cooked the mixture for about a minute. Then I whisked in the eggs, one at a time into the mixture. Then the cocoa powder through a stainer which prevents lumps of chocolate from showing up.
Once it was all mixed up, it looked silky smooth and creamy…..kind of like this…..and it smelled like a little bit of heaven!
Then I baked that luscious mixture in a spring form pan until it looked like this…….
Then I poured myself a cup a coffee, because coffee and chocolate just were meant for one another, then I simply enjoyed each and every bite. Even if you don’t have a sensitivity to wheat or gluten, one hasn’t lived until one has tried this stuff!!!!
Flourless Chocolate Cake
6 1-ounce squares coarsely chopped semisweet chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
For Glaze (Optional)
2 1-ounce squares coarsely chopped semisweet chocolate squares
1 1/2 tablespoons unsalted butter
1 1/2 teaspoon milk OR light coconut milk
1 1/2 teaspoons Agave syrup OR honey
1/8 teaspoon vanilla
Preheat oven to 350°F Spray a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6 to 7-inch spring form pan. Line the bottom of the pan with parchment paper and spray the paper.
Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not over bake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.
Wow, I can’t believe that 2011 is nearly over, where did the year go? To add to the mix, we still don’t have any snow down on the valley floor here in Utah, and there isn’t much on the mountains that surround this area.
I was trying to figure a way to use some cranberries that we had left in the fridge from Christmas and just happened to stumble onto this one. It looked simple enough and yet still somewhat festive at the same time, so I gave it shot. It was family approved, even by Mr. We noted that this isn’t super sweet, but the addition of a vanilla sauce really makes a nice balance between the sweet and somewhat tart of the cranberries. Not to mention that it’s just an interesting twist the usual cranberry desserts.
These are the ingredients: Milk, sugar, flour, cranberries, baking powder, condensed milk, vanilla and butter.
I started with the dry ingredients and then added milk
Then some butter – can’t have dessert with butter.
Then the cranberries……aren’t they pretty?
I tossed that into a 9 x 13 pan and baked that for about 30 minutes.
Meanwhile I combined sugar, butter and condensed milk in a small sauce pan.
Once the butter was melted, I added vanilla.
The cake came out of the oven looking perfectly browned on top and moist. So I drizzled the vanilla sauce over the cake and there you have it……perfectly yummy!
Cranberry Pudding Dessert
Adapted from Cooks.com
1 c. sugar
2 c. flour
2 tsp. baking powder
1 c. milk
1 tbsp. melted butter
2 1/2 c. whole cranberries, uncooked
Sift together sugar, flour, and baking powder. Add milk, butter, and cranberries. Stir until all ingredients are well mixed. Bake in greased 8 x 13 inch pan at 350 degrees for 30 minutes or until top is lightly browned. Serve with sauce.
1 c. sugar
1/2 c. butter
3/4 c. evaporated milk
1 tsp. vanilla
Heat sugar, butter, and evaporated milk together until butter melts. Add vanilla. 16 servings
This is always a good, fast, and really yummy dessert. It takes about 5 minutes to put it together and then a little baking – and presto, completely delicious! This is great for any occasion!
Our family really doesn’t eat cake, but when this one comes out of the oven, everyone wants some. My mom has been making this off and on for years and it’s always a hit.
1 C oatmeal
1 1/2 C boiling water (Pour over oatmeal and set aside.)
1/2 C butter
1 C brown sugar
1 C granulated sugar
1 1/2 C flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp alspice
1/2 tsp salt
Mix sugars and butter together, add the eggs. In a separate bowl combine all the dry ingredients, blend together wet ingredients and oatmeal. Bake at 350 degree for 40 minutes or until a toothpick comes out clean.
2 Tbsp milk
1/2 C butter
1 C pecan pieces
1 C brown sugar (packed)
1/2 C coconut
Bring milk, butter, nuts and brown sugar to a boil and boil for 1 1/2 minuts. Add coconut and pour over cake – this is best served warm.