richard-in-cincy
Well-known member
I will be baking 8 cakes for a "cake garden" for a party and I'm planning my cake selection. I would love to hear about your T&T favorites.
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Cakes. What's Your Favorite?
- Thread starter richard-in-cincy
- Start date
R, did you see the request above for your Breakfast Pizza? from old swap time.
http://www.eatdotat.com/swap/forum1/225361_thank_you
http://www.eatdotat.com/swap/forum1/225361_thank_you
REC: Blueberry carrot picnic cake
I'm more of a slice and eat out of hand type of cake baker, so those are my favorites.
* Exported from MasterCook *
Blueberry-Carrot Picnic Cake
Recipe By :Bon Appetit
Serving Size : 10
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Sugar
1/2 Cup Light Brown Sugar -- firmly packed
4 Large Eggs
1 Cup Corn Oil
4 Medium Carrots, Peeled -- coarsely grated
2 Cups Fresh Blueberries, Or Frozen, Unthawed.
1 Cup Walnuts -- coarsely chopped
Preheat oven to 350°F. Butter and flour 10-cup bundt pan. Mix first 5 ingredients in medium bowl. Combine both sugars in large bowl. Add eggs 1 at a time, whisking until smooth. Whisk in oil. Stir in carrots, blueberries and walnuts. Add dry ingredients and fold just until blended; do not overmix. (batter will be thick). Spoon batter into prepared pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 1 hour.
Cool cake in pan on rack 20 minutes. Invert onto plate. Cool completely.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 496 Calories; 31g Fat (55.3% calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 2 Other Carbohydrates.
Serving Ideas : A great out-of-hand dessert.
NOTES : To serve plated, top with a dollop of unsweetened whipped cream and fresh berries.
The blueberries end to sink to the bottom.......maybe if a couple of tablespoons of the flour was sprinkled over the blueberries and tossed lightly before they were added to the batter, they wouldn't sink as much.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
I'm more of a slice and eat out of hand type of cake baker, so those are my favorites.
* Exported from MasterCook *
Blueberry-Carrot Picnic Cake
Recipe By :Bon Appetit
Serving Size : 10
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Sugar
1/2 Cup Light Brown Sugar -- firmly packed
4 Large Eggs
1 Cup Corn Oil
4 Medium Carrots, Peeled -- coarsely grated
2 Cups Fresh Blueberries, Or Frozen, Unthawed.
1 Cup Walnuts -- coarsely chopped
Preheat oven to 350°F. Butter and flour 10-cup bundt pan. Mix first 5 ingredients in medium bowl. Combine both sugars in large bowl. Add eggs 1 at a time, whisking until smooth. Whisk in oil. Stir in carrots, blueberries and walnuts. Add dry ingredients and fold just until blended; do not overmix. (batter will be thick). Spoon batter into prepared pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 1 hour.
Cool cake in pan on rack 20 minutes. Invert onto plate. Cool completely.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 496 Calories; 31g Fat (55.3% calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 2 Other Carbohydrates.
Serving Ideas : A great out-of-hand dessert.
NOTES : To serve plated, top with a dollop of unsweetened whipped cream and fresh berries.
The blueberries end to sink to the bottom.......maybe if a couple of tablespoons of the flour was sprinkled over the blueberries and tossed lightly before they were added to the batter, they wouldn't sink as much.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
REC: Apple Cake
* Exported from MasterCook *
Apple Cake
Recipe By :Boston Globe
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Fruit Tried & True
Amount Measure Ingredient -- Preparation Method
Filling
1/3 Cup Sugar
2 Tablespoons Ground Cinnamon
6 Green Apples, Peeled, Cored -- thinly sliced
Batter
3 Cups All-Purpose Flour
1 1/2 Cups Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
4 Large Eggs -- lightly beaten
3/4 Cup Vegetable Oil
1/4 Cup Orange Juice
1 Teaspoon Vanilla
Preheat the oven to 350°. Grease a 10" tube pan. Line the bottom with parchment paper cut to fit exactly. Grease the paper and dust with flour, tapping out the excess.
In a bowl, toss together the sugar and cinnamon for the filling. Add apples and toss again. Set them aside.
In the bowl of an electric mixer, combine the flour, 1 1/2 cups sugar, baking powder and salt. Add eggs, oil, orange juice and vanilla and beat at low speed for 1 minute.
Put a third of the batter into the pan. Add half the apple mixture. Continue in this way, ending with batter.
Transfer the cake to the hot oven and bake for 65 to 70 minutes or until the cake is set in the middle and pulls away slightly from the sides of the pan.
Remove cake from the oven and set it on a rack to cool. Use a long thin knife to cut between the cake and the sides of the pan. Carefully turn the cake out onto the cooling rack, remove the parchment paper, then turn the cake right side up and place on the rack to cool completely.
Set the cake on a platter, sprinkle with confectioner's sugar, if desired, and cut into thick slices to serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 384 Calories; 16g Fat (36.3% calories from fat); 5g Protein; 56g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Apple Cake
Recipe By :Boston Globe
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Fruit Tried & True
Amount Measure Ingredient -- Preparation Method
Filling
1/3 Cup Sugar
2 Tablespoons Ground Cinnamon
6 Green Apples, Peeled, Cored -- thinly sliced
Batter
3 Cups All-Purpose Flour
1 1/2 Cups Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
4 Large Eggs -- lightly beaten
3/4 Cup Vegetable Oil
1/4 Cup Orange Juice
1 Teaspoon Vanilla
Preheat the oven to 350°. Grease a 10" tube pan. Line the bottom with parchment paper cut to fit exactly. Grease the paper and dust with flour, tapping out the excess.
In a bowl, toss together the sugar and cinnamon for the filling. Add apples and toss again. Set them aside.
In the bowl of an electric mixer, combine the flour, 1 1/2 cups sugar, baking powder and salt. Add eggs, oil, orange juice and vanilla and beat at low speed for 1 minute.
Put a third of the batter into the pan. Add half the apple mixture. Continue in this way, ending with batter.
Transfer the cake to the hot oven and bake for 65 to 70 minutes or until the cake is set in the middle and pulls away slightly from the sides of the pan.
Remove cake from the oven and set it on a rack to cool. Use a long thin knife to cut between the cake and the sides of the pan. Carefully turn the cake out onto the cooling rack, remove the parchment paper, then turn the cake right side up and place on the rack to cool completely.
Set the cake on a platter, sprinkle with confectioner's sugar, if desired, and cut into thick slices to serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 384 Calories; 16g Fat (36.3% calories from fat); 5g Protein; 56g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 2 Other Carbohydrates.
REC: Lake Country Pear and Walnut Cake
This has been previously posted and may even be in the T&T file.
* Exported from MasterCook *
Lake Country Pear And Walnut Cake
Recipe By :Bon Appetit
Serving Size : 12
Categories : Breakfast/Brunch Cakes
Desserts Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Walnuts -- chopped
Preheat oven to 350°F . Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using elecric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients. Stir in pears and walnuts. Pour batter into prepared pan. Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.
Cut cake in pieces and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 260 Calories; 11g Fat (36.2% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 219mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : For dessert, top with ice cream.
NOTES : Plain, it makes a nice brunch dish.
This has been previously posted and may even be in the T&T file.
* Exported from MasterCook *
Lake Country Pear And Walnut Cake
Recipe By :Bon Appetit
Serving Size : 12
Categories : Breakfast/Brunch Cakes
Desserts Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Walnuts -- chopped
Preheat oven to 350°F . Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using elecric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients. Stir in pears and walnuts. Pour batter into prepared pan. Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.
Cut cake in pieces and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 260 Calories; 11g Fat (36.2% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 219mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : For dessert, top with ice cream.
NOTES : Plain, it makes a nice brunch dish.
Randi's Lemon Buttermilk cake with strawberries. and that Blackout Cake above sounds terrific
I would use Gay's recipe because it has no raw egg yolk in the frosting if I were serving it outside.
http://www.eat.at/swap/forum6/68_Lemon_Buttermilk_Cake_with_Strawberries
I would use Gay's recipe because it has no raw egg yolk in the frosting if I were serving it outside.
http://www.eat.at/swap/forum6/68_Lemon_Buttermilk_Cake_with_Strawberries
mariadnoca
Moderator
I still love the Snickerdoodle Cake in T&T and it became DDH's favorite
http://eat.at/swap/forum6/14_REC_Snickerdoodle_Cake_with_Cinnamon_Buttercream_Frosting
http://eat.at/swap/forum6/14_REC_Snickerdoodle_Cake_with_Cinnamon_Buttercream_Frosting
Oprah's Caramal Cake and I'm not even a caramel lover.
Oprah’s Caramel Bundt Cake,
Cake
• 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for the pan
• 3 cups cake flour, plus more for the pan
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups granulated sugar
• 1/2 cup light brown sugar
• 5 large eggs, room temperature
• 2 tsp. vanilla extract
• 1 cup buttermilk
Caramel Glaze:
• 1/2 cup (1 stick) unsalted butter
• 1 cup dark brown sugar
• 1/4 cup evaporated milk
• 1 tsp. vanilla extract
• 1 tsp. kosher salt
• 1 1/2 cups confectioners' sugar
• 2 to 4 Tbsp. heavy cream
1. To make cake: Preheat oven to 350°. Grease and flour a Bundt pan. In a large bowl, sift together flour, baking powder, and salt and set aside.
2. In the bowl of a standing mixer, cream butter and sugars on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and mix until fully incorporated. Add vanilla and continue mixing. With the mixer on slow speed, add flour mixture a bit at a time to egg mixture, alternating with milk, beginning and ending with dry ingredients.
3. Spoon batter into prepared pan and bake for 55 minutes, or until a toothpick inserted into the cake comes out clean. Let cool for 5 to 10 minutes, then invert pan and gently ease cake onto a serving plate, then let it cool completely.
4. To make caramel glaze: In a saucepan, melt butter over medium heat, then mix in brown sugar, evaporated milk, vanilla, and salt. Bring to a boil and stir, simmering, for 1 to 2 minutes. Let cool.
5. In a medium bowl, beat confectioners’ sugar into glaze on low speed until smooth. Add cream 1 Tbsp. at a time until you reach desired consistency. Spoon over cooled cake and serve.
Oprah’s Caramel Bundt Cake,
Cake
• 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for the pan
• 3 cups cake flour, plus more for the pan
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups granulated sugar
• 1/2 cup light brown sugar
• 5 large eggs, room temperature
• 2 tsp. vanilla extract
• 1 cup buttermilk
Caramel Glaze:
• 1/2 cup (1 stick) unsalted butter
• 1 cup dark brown sugar
• 1/4 cup evaporated milk
• 1 tsp. vanilla extract
• 1 tsp. kosher salt
• 1 1/2 cups confectioners' sugar
• 2 to 4 Tbsp. heavy cream
1. To make cake: Preheat oven to 350°. Grease and flour a Bundt pan. In a large bowl, sift together flour, baking powder, and salt and set aside.
2. In the bowl of a standing mixer, cream butter and sugars on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and mix until fully incorporated. Add vanilla and continue mixing. With the mixer on slow speed, add flour mixture a bit at a time to egg mixture, alternating with milk, beginning and ending with dry ingredients.
3. Spoon batter into prepared pan and bake for 55 minutes, or until a toothpick inserted into the cake comes out clean. Let cool for 5 to 10 minutes, then invert pan and gently ease cake onto a serving plate, then let it cool completely.
4. To make caramel glaze: In a saucepan, melt butter over medium heat, then mix in brown sugar, evaporated milk, vanilla, and salt. Bring to a boil and stir, simmering, for 1 to 2 minutes. Let cool.
5. In a medium bowl, beat confectioners’ sugar into glaze on low speed until smooth. Add cream 1 Tbsp. at a time until you reach desired consistency. Spoon over cooled cake and serve.
REC: Killer Carrot Cake
Killer Carrot Cake
(this one is worth breaking ANY diet for!)
2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups grated carrots
1 cup chunky-chopped walnuts
1 cup coconut
13-1/2 oz can crushed pineapple with it’s juice
Grease and flour an oblong pan (about 11-1/2 x 15). Heat oven to 300 degrees.
Mix everything together as usual and pour into the prepared pan. Bake 1 hour.
Frosting:
1 cup butter or margarine
1 cups walnuts, chopped
1 cup coconut
1 cup sugar
1 egg
1/4 cup milk
1 tsp. vanilla
Put first 4 ingredients in saucepan and heat on low until butter melts. Beat egg with the milk and add to saucepan. Bring to boil. Stir and cook 2 minutes more after it comes to a boil - be careful as it burns very quickly. Remove from heat and add vanilla. Pour over the cake while still warm.
Killer Carrot Cake
(this one is worth breaking ANY diet for!)
2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups grated carrots
1 cup chunky-chopped walnuts
1 cup coconut
13-1/2 oz can crushed pineapple with it’s juice
Grease and flour an oblong pan (about 11-1/2 x 15). Heat oven to 300 degrees.
Mix everything together as usual and pour into the prepared pan. Bake 1 hour.
Frosting:
1 cup butter or margarine
1 cups walnuts, chopped
1 cup coconut
1 cup sugar
1 egg
1/4 cup milk
1 tsp. vanilla
Put first 4 ingredients in saucepan and heat on low until butter melts. Beat egg with the milk and add to saucepan. Bring to boil. Stir and cook 2 minutes more after it comes to a boil - be careful as it burns very quickly. Remove from heat and add vanilla. Pour over the cake while still warm.
REC: Coconut Cake Perfection
Coconut Cake Perfection
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup canned, unsweetened coconut milk
1 teaspoon pure vanilla extract
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons coconut milk
1/2 cup flaked, sweetened coconut
7-Minute Frosting:
1-1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water (do NOT use milk product or it will not whip up)
2 egg whites
1-1/2 teaspoons pure vanilla extract
Flaked, sweetened coconut for coating cake
Preheat oven to 350 degrees F.
Cake: Grease and flour 3 (9-inch) cake pans (or two 9" layers and 8 cupcakes). Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done (while these are baking, make the filling). Cool cakes in pans 5 to 10 minutes then invert onto cooling racks.
Filling: While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting). (I had long skewers and used 3 down thru all layers. At this point, leave it at room temp. about 30 min., then you can refrigerate overnight to frost next day if you want. Before refrigerating, I smeared a thin layer of filling all around the outside to keep it from drying out).
Frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. (NOTE: this will expand about 4 times the original amount, so be sure and have a BIG double boiler).
Note: this makes enough frosting for a 3-layer cake plus 12 cup cakes
After frosting cake, take small handfuls of flaked coconut and press in all over. Some toasted coconut can be sprinkled on top if desired.
This cake needs no refrigeration and is still perfect in looks and taste 3 days later.
Original recipe by Paula Deen www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe/index.html
With lots of changes by me.
Coconut Cake Perfection
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup canned, unsweetened coconut milk
1 teaspoon pure vanilla extract
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons coconut milk
1/2 cup flaked, sweetened coconut
7-Minute Frosting:
1-1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water (do NOT use milk product or it will not whip up)
2 egg whites
1-1/2 teaspoons pure vanilla extract
Flaked, sweetened coconut for coating cake
Preheat oven to 350 degrees F.
Cake: Grease and flour 3 (9-inch) cake pans (or two 9" layers and 8 cupcakes). Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done (while these are baking, make the filling). Cool cakes in pans 5 to 10 minutes then invert onto cooling racks.
Filling: While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting). (I had long skewers and used 3 down thru all layers. At this point, leave it at room temp. about 30 min., then you can refrigerate overnight to frost next day if you want. Before refrigerating, I smeared a thin layer of filling all around the outside to keep it from drying out).
Frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. (NOTE: this will expand about 4 times the original amount, so be sure and have a BIG double boiler).
Note: this makes enough frosting for a 3-layer cake plus 12 cup cakes
After frosting cake, take small handfuls of flaked coconut and press in all over. Some toasted coconut can be sprinkled on top if desired.
This cake needs no refrigeration and is still perfect in looks and taste 3 days later.
Original recipe by Paula Deen www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe/index.html
With lots of changes by me.
REC: Deep Dark Chocolate Cake
Deep Dark Chocolate Cake
1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
1 tsp. vanilla
1 c. hot coffee
Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.
Frost with your choice:
My Best Chocolate Cream Cheese Frosting
1/2 c. butter
8 oz. cream cheese
1/2 c. cocoa
1 tsp. vanilla
3 c. confectioner's sugar
Mix all together until creamy.
or
Perfect Chocolate Frosting
Southern Living Five-Star Recipe Collection, 1990
1 6-oz. package (1 cup) semisweet chocolate chips
1/2 cup half and half
3/4 cup butter or margarine
2-1/2 cups sifted powdered sugar
Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice water and beat at low speed with electric mixer until frosting holds it’s shape and loses it’s gloss. Add a few more drops of half and half if needed to make a good spreading consistency. Makes 2-1/2 cups frosting.
Deep Dark Chocolate Cake
1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
1 tsp. vanilla
1 c. hot coffee
Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.
Frost with your choice:
My Best Chocolate Cream Cheese Frosting
1/2 c. butter
8 oz. cream cheese
1/2 c. cocoa
1 tsp. vanilla
3 c. confectioner's sugar
Mix all together until creamy.
or
Perfect Chocolate Frosting
Southern Living Five-Star Recipe Collection, 1990
1 6-oz. package (1 cup) semisweet chocolate chips
1/2 cup half and half
3/4 cup butter or margarine
2-1/2 cups sifted powdered sugar
Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice water and beat at low speed with electric mixer until frosting holds it’s shape and loses it’s gloss. Add a few more drops of half and half if needed to make a good spreading consistency. Makes 2-1/2 cups frosting.
REC: Neighbor Dorothy
Neighbor Dorothy’s Heavenly Caramel Cake
From “Can’t Wait to get to Heaven” by Fannie Flagg
Preheat oven to 350 deg.
1-1/4 cups cake flour (sift before measuring)
1 cup brown sugar (resift flour with the brown sugar)
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 tsp. salt
1-3/4 tsp. baking powder
1 tsp. vanilla
Beat for 3 min. Bake in greased pan for 1/2 hour. Frost with Caramel Frosting.
Caramel Frosting
2 Tbl. cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. vanilla
1/4 cup butter, softened
1/4 cup shortening
3/4 tsp. salt
Mix flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.
Neighbor Dorothy’s Heavenly Caramel Cake
From “Can’t Wait to get to Heaven” by Fannie Flagg
Preheat oven to 350 deg.
1-1/4 cups cake flour (sift before measuring)
1 cup brown sugar (resift flour with the brown sugar)
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 tsp. salt
1-3/4 tsp. baking powder
1 tsp. vanilla
Beat for 3 min. Bake in greased pan for 1/2 hour. Frost with Caramel Frosting.
Caramel Frosting
2 Tbl. cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. vanilla
1/4 cup butter, softened
1/4 cup shortening
3/4 tsp. salt
Mix flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.
REC: Spice Cake with White Chocolate Cream Cheese Frosting (from Michael in Phoenix)
Spice Cake with White Chocolate Cream Cheese Frosting
From Michael in Phoenix
2 1/2 cups all-purpose flour -- plus
2 tablespoons all-purpose flour -- for flouring pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup unsalted butter -- (2 sticks) softened
2 cups sugar
4 large eggs -- room temperature
1 cup milk -- room temperature
1 teaspoon vanilla extract
White Chocolate Cream Cheese Frosting -- (See Recipe)
Pre-heat oven to 350 degrees F. Grease with shortening and flour 2 9-inch round cake pans.
Sift together flour, baking powder, salt and spices.
Cream butter in bowl of mixer. Add sugar and beat, scraping sides, until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat well after each addition. Scrape down bowl as needed.
Combine milk and vanilla. Add 1/3 of sifted dry ingredients to mixer set on low. Add 1/2 of milk mixture and continue to beat. Alternate adding rest of dry ingredients by thirds with milk, finishing with dry ingredients. Scrape down sides of bowl as needed.
Divide batter evenly between the two floured pans. Smooth surface with spatula, moving batter evenly to the sides of the pans.
Bake until firm in center and toothpick inserted in center comes out clean, or with a crumb or two, 30 to 35 minutes.
Cool cakes in pans, on racks, for 5 minutes. Loosen sides with knife, and invert onto greased racks. Flip back over onto greased racks to cool completely, right side up, about one hour.
White Chocolate Cream Cheese Frosting
3/4 stick unsalted butter -- (6 tbsp) room temperature
2 8-ounce packages cream cheese -- room temperature
1 11-ounce bag white chocolate chips -- or equivalent
1 cup powdered sugar -- approx., to taste
Melt white chocolate in microwave, or in double boiler. Let cool to almost room temperature.
Cream butter and cream cheese on high speed of electric mixer using beater paddle (not the whisk).
Add melted white chocolate and 1/2 cup powdered sugar. Blend on low speed to mix in sugar, then on high speed for one minute. Taste. Add more sugar if frosting is not sweet enough for your taste. Once you have adjusted the taste, beat at high speed until fluffy.
Spice Cake with White Chocolate Cream Cheese Frosting
From Michael in Phoenix
2 1/2 cups all-purpose flour -- plus
2 tablespoons all-purpose flour -- for flouring pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup unsalted butter -- (2 sticks) softened
2 cups sugar
4 large eggs -- room temperature
1 cup milk -- room temperature
1 teaspoon vanilla extract
White Chocolate Cream Cheese Frosting -- (See Recipe)
Pre-heat oven to 350 degrees F. Grease with shortening and flour 2 9-inch round cake pans.
Sift together flour, baking powder, salt and spices.
Cream butter in bowl of mixer. Add sugar and beat, scraping sides, until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat well after each addition. Scrape down bowl as needed.
Combine milk and vanilla. Add 1/3 of sifted dry ingredients to mixer set on low. Add 1/2 of milk mixture and continue to beat. Alternate adding rest of dry ingredients by thirds with milk, finishing with dry ingredients. Scrape down sides of bowl as needed.
Divide batter evenly between the two floured pans. Smooth surface with spatula, moving batter evenly to the sides of the pans.
Bake until firm in center and toothpick inserted in center comes out clean, or with a crumb or two, 30 to 35 minutes.
Cool cakes in pans, on racks, for 5 minutes. Loosen sides with knife, and invert onto greased racks. Flip back over onto greased racks to cool completely, right side up, about one hour.
White Chocolate Cream Cheese Frosting
3/4 stick unsalted butter -- (6 tbsp) room temperature
2 8-ounce packages cream cheese -- room temperature
1 11-ounce bag white chocolate chips -- or equivalent
1 cup powdered sugar -- approx., to taste
Melt white chocolate in microwave, or in double boiler. Let cool to almost room temperature.
Cream butter and cream cheese on high speed of electric mixer using beater paddle (not the whisk).
Add melted white chocolate and 1/2 cup powdered sugar. Blend on low speed to mix in sugar, then on high speed for one minute. Taste. Add more sugar if frosting is not sweet enough for your taste. Once you have adjusted the taste, beat at high speed until fluffy.
REC: Coconut Buttermilk Pound Cake
Coconut Buttermilk Pound Cake
For the cake:
1 & 1/2 cups sweetened shredded coconut
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the glaze:
1 cup confectioners' sugar
2 tablespoons buttermilk
To make the cake:
Preheat oven to 350°. Grease a 4 & 1/2" x 8 & 1/2" loaf pan.
Line a small baking pan with aluminum foil or parchment paper. Spread coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from oven when coconut is lightly toasted.
Set aside 1/4 cup of coconut to use for the topping.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
Stir in toasted coconut not reserved for the topping.
Transfer batter to prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
Cool cake in pan on wire rack for 1 hour. Then, remove cake from pan and allow to cool completely on wire rack.
To make the glaze:
Whisk together confectioners' sugar and buttermilk until smooth. Drizzle over cake.
Sprinkle cake with reserved toasted coconut.
http://www.bakeorbreak.com/2013/09/coconut-buttermilk-pound-cake/
Coconut Buttermilk Pound Cake
For the cake:
1 & 1/2 cups sweetened shredded coconut
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the glaze:
1 cup confectioners' sugar
2 tablespoons buttermilk
To make the cake:
Preheat oven to 350°. Grease a 4 & 1/2" x 8 & 1/2" loaf pan.
Line a small baking pan with aluminum foil or parchment paper. Spread coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from oven when coconut is lightly toasted.
Set aside 1/4 cup of coconut to use for the topping.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
Stir in toasted coconut not reserved for the topping.
Transfer batter to prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
Cool cake in pan on wire rack for 1 hour. Then, remove cake from pan and allow to cool completely on wire rack.
To make the glaze:
Whisk together confectioners' sugar and buttermilk until smooth. Drizzle over cake.
Sprinkle cake with reserved toasted coconut.
http://www.bakeorbreak.com/2013/09/coconut-buttermilk-pound-cake/