Black Forest Cake

WE HAD A FAMILY BIRTHDAY and I planned to cook dinner and make birthday cake. I had been thinking I would make spaghetti because it is always a crowd pleaser and I was in the mood for it (I still am). I also had fresh cherries on hand that wanted to be used. I had seen a recipe for cherry upside down cake which sounded delicious.

I asked Alice what she wanted and she said barbecue and chocolate cake. Naturally, I changed gears in my planning. After all, I did ask.

Pritchard Parker grilled ribs which were outstanding. I made freshly shredded cabbage slaw, baked beans, and corn on the cob. Still wanting to use my cherries, I decided to make Black Forest Cake.

I made the cake, the cherry filling, and the whipped cream from scratch. If you didn't want to do that you could use cake mix, canned cherry pie filling, and cool whip. But be warned, it won't taste nearly as delicious as homemade.

Black Forest Cake

1 Devil's Food Cake (Recipe I used)

Freshly Whipped Cream - directions follow

Fresh Cherry Pie Filling - recipe follows

If you have never made whipped cream, do yourself a favor. The taste is superior and you can make it much faster than you can thaw frozen whipped topping. Pour 8 ounces of heavy whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla into mixing bowl. Whisk until fluffy peaks form but don't over beat. That's it! 

Fresh Cherry Pie Filling

4 cups fresh cherries

2/3 cup sugar

1/2 cup water

2 Tbsp. fresh lemon juice

1/4 cup cornstarch

1 Tbsp. cognac

Wash and carefully pit cherries. Place in a heavy, medium saucepan along with sugar, water, fresh lemon juice, and cornstarch. Heat over medium until everything is blended and mixture is beginning to boil. Lower heat and continue to cook, stirring constantly, until mixture is thickened. 

Remove from heat to cool, then stir in the cognac.

To assemble cake, place one layer on plate or cake board. Top with whipped cream, then cherry filling, as desired. Top with second layer and repeat with whipped cream and cherries. Chill before serving. 

Homemade Old-Fashioned Southern Caramel Frosting

THERE IS A GROUP OF SOUTHERN LADIES, of a certain age, I make a luncheon for every couple of months.  These are the deep south bless-her-heart, yes-mam-no-sir, tea-is-always-sweet, set-a-proper-table, use-your-best-manners, go-to-church-on-Sunday Southern ladies.

I love cooking for them. One reason they are such a joy to cook for is that I don't have to wade through a list of dietary restrictions--low carb, paleo, whole 30, gluten free, clean, vegan, keto, raw, sugar free, nut free, plant based, etc. They are from the "eat what is served and be thankful for it" era. I am free to choose my own menus and I always try to cook things that are delicious, interesting, and provoke memories and discussions.

Recently, I made a cake with an old-fashioned, cooked, caramel icing. They swooned.

This icing has several steps and does take time stirring, mixing, cooking, and caramelizing, Plan to spend some time in the kitchen, and enjoy! It is a true labor of love.

Homemade Caramel Frosting
(Southern Living)
1/3 cup sugar
1 Tbsp. flour
2 1/2 cups sugar
1 cup milk
1 tsp. vanilla

Sprinkle 1/3 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over medium heat stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown. (Sugar may clump). Remove from heat.

Stir together 1 Tbsp. flour and 2 1/2 cups sugar in a large saucepan; add milk and bring to a boil over medium-high heat., stirring constantly.

Gradually pour about one fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture may lump, but continue stirring until smooth).

Cover and cook over low heat about 2 minutes. Increase heat to medium; uncover and cook, without stirring until a candy thermometer reaches 238 degrees (soft ball stage) about 10 minutes. Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110 degrees (about 1 hour).

Pour into bowl of heavy duty electric stand mixer. Add vanilla and beat at medium speed (setting 4) with whisk attachment until spreading consistency, about 20 minutes.

Japanese Fruit Cake

I REMEMBER MY GRANDMOTHER MAKING this lovely celebration cake each year for the holidays. As a girl I thought this was the most impressive and beautiful cake I had ever seen! After my grandmother passed away, the cake stopped appearing at our holiday gatherings.

For years, I asked family members, especially some of the older aunts, if they had the recipe. I searched through old southern cookbooks.

Last summer, because she knows my interest in heirloom recipes, Mama gave me a cookbooklet she had found in some of her aunt's belongings. The booklet was published in 1952 by a community group in Chambers County, Alabama. Imagine my delight when I turned to the cake chapter and there was the recipe for Japanese Fruit Cake!

 I have no idea why this cake has such a mysterious name. I don't believe it is remotely Japanese and it is not a fruit cake in the traditional sense. The fruits in the cake are coconut, lemon, and raisins. There are two moist and fluffy yellow layers and two spice layers with pecans, raisins, cinnamon and allspice. The cake is topped with a luscious lemony coconut glaze.

I loved making this cake!

Japanese Fruit Cake
3 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1 cup chopped raisins
1 cup chopped pecans
1 1/2 tsp. cinnamon
1 1/2 tsp. allspice
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup milk

Preheat oven to 350 degrees. Generously butter and flour four 8-inch cake pans.

Combine the flour, baking powder, and salt in a medium bowl. In another bowl, combine the chopped raisins, pecans, cinnamon, and allspice.

I mixing bowl, combine butter and sugar; beat with mixer to combine them well. Add eggs one and a time, beating after each addition, to make a smooth, fluffy mixture.

Stir the vanilla into the milk. Add about half the flour mixture, the half the milk, beating at low speed just until combined. Repeat with remaining flour mixture and milk.

Divide half the batter between 2 of the pans. Stir the raisin and spice mixture into the remaining batter. Divide this mixture between the remaining 2 pans. Set all 4 pans in the oven.

Bake at 350 degrees for 20 to 25 minutes, until the layers are golden brown, pulling away from the sides of the pans, and spring back when touched lightly in the center. Cool the cakes on wire racks for 10 minutes, and then turn them out onto the wire racks to cool completely, top side up.

Lemon Coconut Icing
1 cup water
2 cups sugar
1/4 cup fresh lemon juice
1 Tbsp. grated lemon zest
3 1/2 cups (approx.) frozen shredded coconut
2 Tbsp. cornstarch
1/2 cup water

In heavy, medium saucepan, bring 1 cup water to a boil over medium heat. Stir in the sugar, lemon juice and zest, and the coconut. Bring to a boil. Adjust heat to maintain a gentle boil, and cook for 7 minutes, stirring occasionally. Stir cornstarch into the 1/2 cup water, stir well and add to the pan, mixing to dissolve. Simmer for 3 to 4 minutes, stirring often, until thickened and clear. Transfer to a bowl and cool to room temperature, stirring from time to time.

To assemble the cake, place a plain layer, top side down, on a cake stand, or serving plate. Poke little holes all over and spread about one fourth of the icing over the layer, spreading all the way to the edges. Place a spice layer over the icing and spread another 1/4 of the icing. Continue layering with the remaining layers and icing. Place the last spice layer, right side up and pour all the remaining icing over the layer so that some of the icing cascades down the sides of the cake. Let stand for several hours, then cover and refrigerate overnight. Remove cake from refrigerator about 1 hour before serving.

Pink Champagne Cake

 

THE PINK CHAMPAGNE CAKE WAS ONE OF THREE I baked for my Mother's 90th birthday party. When I told her I was making three cakes and asked what kind would she like she said she liked pound cake with chocolate frosting. Check. She also suggested coconut cake. Check. For the third, she said, "surprise me".

I decided on the pink champagne cake because I thought it sounded feminine and celebratory. Also, Mama loves champagne!

I have talked about my amazing Mother before. She still lives in her own home, she still goes to the gym three times a week, plays bridge, and drives. She has always been very considerate of other people and has been active in her church; as a result she has developed many, many friends over the years. She is a fabulous cook and loves to entertain.

As the RSVP's poured in, I starting worrying three cakes would not be enough, so I asked Jasmine (the professional chef of the family) if she would bake some cupcakes just in case. Wouldn't it be sad to have a birthday party without enough birthday cake for everyone?

I thought the cutest thing was an interaction between Mama and her 5-year-old great grandson. He knew it was her birthday and asked how old she was. When she answered 90, his eyes got big in disbelief and he replied, "And you're not even dead!"

Pink Champagne Cake

Preheat oven to 350 degrees. Butter and flour (3) 8 inch cake pans

3 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
5 egg whites, room temperature
2 tsp. vegetable oil
1 cup pink champagne
2 tsp. vanilla
2 cups sugar
1 cup (2 sticks) butter
pink food coloring (optional)

Mix flour, baking powder, and salt together in a  bowl and set aside.

In another bowl whisk together egg whites, vegetable oil, pink champagne, and vanilla. Set aside.

In mixing bowl, cream butter and sugar 3 to 4 minutes until creamy and light.

Add flour and sugar mixture and egg mixture  alternately, beginning and ending with the dry ingredients. Stir in the pink coloring, if using.

Divide batter between prepared pans and smooth with offset spatula. Bake until cake just pulls back from sides of the pan, 23 to 27 minutes. Remove from the oven and place on wire racks for 10 minutes. Run a knife around edges, shaking gently. invert once, then again. Cool completely, right side up.


Pink Champagne Buttercream

4 sticks unsalted butter, softened
12 cups powdered sugar
4 tsp. vanilla
1 tsp salt
1/2 cup pink champagne
pink food coloring (optional)

In a mixing bowl, cream butter until smooth and lightened in color.Mix in salt and vanilla.

Gradually add the sugar, along with the pink champagne until sugar is incorporated. Beat at medium speed until very smooth, adding the color while mixing.

Notes:

Don't be discouraged if butter mixture starts curdling with the addition of the pink champagne. Just keep adding powdered sugar and mixing. It will come together.

Using a toothpick, I added tiny amounts of pink food coloring gel.

This recipe makes a lot of buttercream for piping.

I used a Wilton 1M piping tip to make the rosettes.

Carrot Cupcakes with Pineapple and Golden Raisins topped with Cream Cheese Frosting

I was asked to bring a healthy dessert for a meeting. Is that an oxymoron?

My habit of over thinking things had me wondering. Isn't dessert the final course of a meal? Wouldn't healthy dessert be the quintessential fruit and nuts?

I knew this group wanted a treat, a goody and not a tray of fruit and nuts. I started thinking about my longstanding desire to include at least some nutritional value in the sweets I make--fruit pies, oatmeal cookies, rice pudding, parfaits. (This is not to be confused with celebrations. . .birthday cakes, Christmas cookies).

Personally, I am not a sweetie. Even as a child, I always preferred savory tastes. But I do love to cook and bake. And I love seeing people appreciating my efforts. These cupcakes made the group very happy and that made me happy.

Another way to steer sweets towards a healthier horizon is through portion control; thus the cupcakes rather than an entire cake.

Carrot Cupcakes with Pineapple and Golden Raisins
2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 (3 oz.) package cream cheese, room temperature
2 Tbsp. sugar
1 egg yolk
Pinch of salt
1/4 cup finely chopped pineapple
4 eggs, room temperature
3 cups finely shredded carrots (about 6 medium)
3/4 cup vegetable oil
1 tsp. vanilla
1/2 cup golden raisins

Line 24 muffin cups with paper cupcake liners. Preheat oven to 350 degrees.

In a large bowl stir together the flour, 1 1/2 cups sugar, baking powder, 1 tsp. salt, and the cinnamon. Set aside.

For the filling, in a mixer bowl combine cream cheese and 2 Tbsp. sugar. Beat with and electric mixer on medium speed until combined. Beat in the egg yolk and a pinch of salt. Fold in the pineapple. Set aside.

In another bowl stir together 4 eggs, the carrots, oil, and vanilla.

Add carrot mixture to flour mixture and stir until combined. Fold in golden raisins.

Spoon about 1 tablespoon of the batter into each muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each muffin cup. Spoon the remaining batter over cream cheese mixture in cups.

Bake for 15 - 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans and cool completely on wire racks.

Frost with Cream Cheese Frosting and store in refrigerator.

Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla
5 1/2 cups powdered sugar

In a mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powder sugar to reach desired spreading consistency.

Barbie Birthday Cake

OUR GIRL TURNED FIVE! Four years ago, I made  a very simple Chocolate Layer Cake for her first birthday, which you can see at the link. This year's cake was much more elaborate.

For months, she has asked me to make her a Barbie cake for her birthday. And because I had taken a cake decorating course last fall, I agreed and looked forward to the challenge.

There are a number of ways this project could be approached. Specialty pans are available. Also available are Barbie torsos on a pick that can simply be pushed into a cake. Because I try to limit my consumerism, I knew I would not buy a cake pan to use only once. Also I didn't want a Barbie bust on a stick--I wanted a whole doll that could be played with after the cake was gone.

I decided on making a chocolate sour cream pound cake using my old fashioned tube pan. Also, I used Stacie, one of Barbie's younger sisters. She is just as beautiful as Barbie, but I didn't need to make a cake big enough to accommodate the taller doll.

I made the cake the day before I decorated it. After it was baked and cooled, I place it on a fanci-foil covered cake board, applied a thin coat of frosting, which seals in the freshness of the cake and prevents crumbs in the decorations. It was refrigerated overnight.

I made 2 batches of butter cream frosting. One batch, I left white for the crumb coat, crinoline, and bodice. The other, I tinted pink.

I styled the doll's hair into a ballerina bun for both elegance and for saving from the frosting.

I began by marking, with a toothpick, the lines for the over skirt. Then I began piping the crinoline ruffles, using star tip #21, from the bottom up.

Wrap the bottom of doll with plastic wrap and insert her into the hole. Use extra balls of wrap to steady her and also to fill the hole. Don't worry about plastic wrap showing because you will pipe frosting right over it.

Because I wanted the skirt to look like fluffy and shaggy pink peonies, I used a 1M tip and made rosettes both clockwise and counter-clockwise, beginning at the bottom. Then I filled in any gaps by pressing a blossom, again using the 1M tip, into the space.

Then I applied blossoms onto the bodice, using a small #16 star tip, creating a modest halter top.

I know doll hair is highly flammable, so didn't want to put candles directly on the cake. Instead, I used the birthday cake candelabra (by Fred) I bought several months ago. To give it an anchor, I used a candied apple.

Looking back at the pictures, I thought it looked a little goth or malevolent but it didn't seem that way at the time. It looked really cool when lighted up while we were singing, "Happy Birthday". And our girl loved it.

Chocolate Sour Cream Pound Cake
(A Paula Deen Recipe)
8 ounces (2 sticks) butter, softened
8 ounces sour cream
3 cups sugar
6 eggs
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa

Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Butter Cream Frosting

1/2 cup butter

1/2 cup vegetable shortening

1 tsp. vanilla

4 cups (approx.) powdered sugar

2 Tbsp. milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk and beat on medium speed until light and fluffy.

Raspberry Swirl Cheesecake

 WHEN PRITCHARD PARKER CAME HOME WITH A BASKETFUL of raspberries, my imagination quickly got busy dreaming up ways to appreciate them. We ate many, simply rinsed and enjoyed au naturel, and is there really any better way to savor fresh, summer fruit? I made some into smoothies. Some are frozen for later use.

After I fixed on the idea of using raspberries in a cheesecake, I considered my options. I thought of adding raspberry puree directly into the cream cheese mixture to make a raspberry-scented pink cheesecake. And maybe I would even top it with a chocolate ganache? Or perhaps I would make a plain cheesecke and top it with a raspberry sauce?

Ultimately, I decided to make this Raspberry Swirl Cheesecake because I thought it was so lovely.

This cheesecake does involve several steps beginning with making a graham cracker crust, which involves crushing graham crackers, melting butter, mixing, pressing it into the springform pan and baking until set.

The cream cheese and eggs need to be at room temperature.

A roasting pan is needed for a water bath, also boiling water needs to be at the ready. (I don't have a roasting pan big enough to contain my springform pan, so I used one of those disposable pans from the grocery store and tossed it into the recycling bin once I was finished).

A raspberry puree is made by processing the raspberries in the blender until smooth and  pressing them through a strainer to remove the seeds.

The cheesecake needs to be refrigerated for several hours before unmolding and serving.

Raspberry Swirl Cheesecake
(A Martha Stewart Recipe)
1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.

Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Lemon Pound Cake with Blueberry Cream Cheese Frosting Decorated with Sugared Blueberries

 IN HONOR OF THE RETREAT I ATTENDED last week (Camp Bluebird), to celebrate summer, my favorite season, and to debut the kooky and festive cake stand that followed me home from an estate sale,  I present you with Lemon Pound Cake with Blueberry Cream Cheese Frosting decorated with sugared blueberries.

Several steps were involved in making this cake, including zesting and juicing fresh lemons, preparing a lemon syrup, pureeing and straining fresh blueberries, and making  sugared blueberries so they can be set aside to dry. Those are details I like to go ahead and put behind me before even beginning the cake baking process.

The butter, eggs, buttermilk, and cream cheese all need time to come to room temperature so plan accordingly. The cake layers need time to cool completely before frosting.

To make sugared blueberries, rinse and dry fresh, plump blueberries. Beat one egg white along with a teaspoon of cold water until very frothy, but not stiff. Pour as many blueberries as you want for decorations into the egg white mixture. Roll each blueberry, individually,  in sugar and set onto a board to dry for at least 2 hours.

For blueberry puree, blend about 8 ounces of fresh blueberries in a blender. Strain out the solids in order to make a completely smooth frosting. Use leftover blueberry puree for making smoothies.

Lemon Pound Cake
1/2 pound (2 sticks) butter, room temperature
2 cups sugar
4 eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 2 (8-inch) cake pans.

Cream butter and sugar, with electric mixer, until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. Add the flour and buttermilk alternately to the batter, beginning and ending with the flour. Blend in vanilla.

Divide the batter evenly between the prepared pans and smooth top. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes. Turn out onto cooling racks set over wax paper.

While cakes are baking, make a lemon syrup by combining 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan. Cook over low heat until the sugar dissolves. Spoon over the cakes on the cooling racks, then let the cakes cool completely before frosting.

Blueberry Cream Cheese Frosting
8 oz. (1 stick) butter, softened
8 oz. cream cheese, softened
3 Tbsp. blueberry puree
1 tsp. vanilla
pinch of salt
4 cups powdered sugar, as needed

Whip butter and cream cheese with an electric mixer until very pale and creamy, about 8 minutes. Mix in blueberry puree and vanilla. Add powdered sugar, 1 cup at a time, and beat well until fluffy. If the frosting is too stiff add a little blueberry puree; if too thin, add more powdered sugar. Use about a cup of frosting between the cake layers and the remaining for the top and sides of the cake.

My frosting was a little more oozy than I usually like it because I was trying to achieve a vibrant blueberry color. I used more puree and less sugar than I would have used if I'd wanted to pipe frosting onto the cake.

Decorate with sugared blueberries.

A Very Old-Fashioned Southern Coconut Icing

AT 85-YEARS-OLD, my Mother still loves to entertain.  She had an Easter brunch for 16 people and when she half-heartedly invited me, she didn't think I would really make the trip. After thinking for a while, and talking to my husband about it, I decided, sure why not?

With only three days notice, I made an 800 mile round trip which included driving twice through the sprawling hellscape of Atlanta. Everyone in the Southeast knows about "driving through Atlanta". The people who live in Atlanta know about "driving through Atlanta".

When I got to Mama's, she asked me to make the cake. In an old box of recipes, she had found her own Mother's tattered, yellowed, hand-written recipe for coconut cake.  That makes this recipe at least a hundred years old.

The actual cake was a basic pound cake. It is topped with a unique, cooked icing. A sturdy cake is needed to stand up to this icing (not frosting) which is substantial and glaze-like. Poke some holes in the cake before spooning on the hot icing and also let it run down the sides. Don't let the cake's homely appearance dissuade you; this is a scrumptious cake, which tastes even better the second day.

Mama is not only a fabulous cook, she grows her own flowers for decorations and sets a beautiful table. The menu included baked ham, scrambled eggs, baked cheese grits, fruit salad, roasted asparagus with olive oil and lemon, and fluffy homemade rolls.

It was a wonderful party!




Old-Fashioned Southern Coconut Icing
1 1/2 cups milk
3 cups sugar
1/2 cup (4 oz.) butter
2 cups fresh (or frozen and thawed) grated coconut

In a heavy 3 quart saucepan, bring the ingredients to a boil over medium heat. Cook and stir until thickened, about 15 - 20 minutes. Stir in coconut and continue cooking until thick, about another 10 minutes.

Place one cake layer on a serving plate. Prick it several times with a toothpick then spoon over about one third of the hot icing. Top with the other cake layer, prick a few holes, and evenly pour over the remaining icing letting it drip down the sides of the cake.

German Chocolate Cake

SUCH A MAN CAKE, the German Chocolate Cake, don't you think? Because it is my husband's favorite cake, I'm always looking at others' recipes for it. I recently saw a magnificent looking specimen, complete with three layers soaked in a rum syrup, and a chocolate frosting in addition to the buttery, coconut and toasted pecan filling. It was gorgeous I tell you.

The thing is, see that wedge of cake missing in the photos? Pritchard Parker ate that much after dinner last night and he couldn't do that with a richer one. This cake is simple, light, and not too sweet; just the thing for a weeknight dessert. Perhaps on a special occasion, I will go all out and make the deluxe version.

I make this, my husband's favorite cake to follow his favorite meal of the year--corned beef and cabbage. I made both yesterday.

This year's dinner afforded me a few culinary challenges opportunities. The first was the fact that it was snowing. Undaunted, I put on my coat and drove to the grocery store. On my way, I told myself not to go to my regular store because they sold out of corned beef last year. No, I told myself, they wouldn't be out again. Surprise, they had no corned beef. So I parked my buggy, went back out into the snow and drove to the other store, the one I don't like.

I got back home with corned beef and the rest of the items on my list. I set the groceries in the kitchen and went to change clothes. When I walked back to the kitchen, I smelled something bad. I started sniffing and realized the odor was coming from my shopping bags. Upon further sniffing and inspection, I discovered there was a rotten potato in the bag of them I had just bought.

Ugh. Gag. You know that horrible smell, right?  And so I had to deal with that.

Later, while the corned beef was cooking and I was on the phone talking to my Mother with my Mother talking to me, I smelled something else bad. I sniffed: she talked. Suddenly, I realized the beef was burning and rushed to the kitchen.

After much aggravation, I was able to salvage the dinner and it turned out to be delicious. I do, however, still have that burned pan soaking in the kitchen.

Fortunately, things went smoothly when I made the cake, which I had done earlier in the day.

German Chocolate Cake
2 1/4 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, room temperature
1 cup sour cream
4 eggs
4 oz. sweet baker's chocolate, melted
1/2 cup milk
3/4 tsp. vanilla

Combine all ingredients in a large mixing bowl and beat with an electric mixer, on low speed, until blended. Increase speed to high and beat for an additional 2 minutes. Pour batter evenly into two 8" or 9" cake pans, which have been greased and floured. Place into a preheated 350 degree oven for about 35 minutes, until a toothpick inserted into center comes out clean. Remove cakes to wire racks to cool.

German Chocolate Icing
3/4 cup evaporated milk
1/2 cup light brown sugar
1/2 cup butter
1 1/2 cups shredded coconut
1 cup pecans, roasted, chopped

In a saucepan set over medium heat, bring milk, butter, and brown sugar to a full boil. Remove from heat and stir in coconut and pecans.

When both the cake and the icing are completely cool, place one cake layer on a cake plate. Spread half the icing onto the layer. Top with remaining cake layer and icing.

Pritchard Parker found this 1960's cake plate and cover at one of his stores.

Magic Cake

MAGIC CAKE CYCLED through the food blog circuit about a year ago. I was intrigued by these pretty little squares and finally decided to try them out.

One thin batter really does separate into three different layers during baking, but I would not necessarily call it cake. Perhaps "Chiffon Custard" more accurately describes it but I really love the name, "Magic Cake"

The recipe is rather fussy to make; you must separate eggs, beat the whites separately, warm the milk, melt butter. I enjoy this type of baking and I will make this recipe again, maybe with a twist next time, but this is not something to make in a hurry.  Also, it needs to cool for at least 2 hours before cutting.

Magic Cake
4 eggs, separated, room temperature
3/4 cup sugar
1/2 cup butter, melted
1 tsp. vanilla
3/4 cup flour
2 cups warm milk
Powdered sugar for dusting

Preheat oven to 325 degrees. Grease a 8 x 8 inch baking dish.

Beat egg whites until stiff and set aside.

Beat egg yolks and sugar until light. Add melted butter and vanilla and continue beating another minute or two. Add flour and mix well.

Slowly add the milk (milk must be warm or the butter will seize up) and mix until well combined. Add the stiffened egg whites to the batter, one third at a time, gently folding in each addition with a spatula.

Pour batter into prepared baking dish and bake for 50 - 60 minutes, until the top is golden brown and the cake is no longer jiggly.

Cool completely before cutting into squares. Dust with powdered sugar.

Strawberry Cake with Strawberry Cream Cheese Frosting

HAPPY VALENTINE'S DAY!

I made you a cake. A strawberry one. With strawberry cream cheese frosting and a few fresh whipped cream rosettes.  For an interesting flavor, I used some malted milk powder which makes this cake taste reminiscent of a strawberry milkshake.

For the cake, I used a few drops of natural red (made from beets) food coloring to create a ripe strawberry hue, but that is entirely optional. I also used stabilized whipped cream for my rosettes, made by adding 1/4 teaspoon unflavored gelatin to 1 cup heavy cream.

To make strawberry puree, buzz fresh or frozen and thawed strawberries in the blender until smooth. Press through a fine mesh strainer to remove seeds. Use leftovers on another occasion--in my case, for smoothies.

Enjoy.

Strawberry Cake
1 cup unsalted butter, softened
1 3/4 cup sugar
4 eggs, room temperature
2 1/4 cups flour
3/4 cup malted milk powder
1 Tbsp. baking powder
3/4 tsp. salt
1 cup whole milk, room temperature
1 Tbsp. vanilla
1/4 cup strawberry puree
Few drops natural red coloring, optional

Strawberry Cream Cheese Frosting
1 cup unsalted butter, softened
16 ounces cream cheese, softened
3 Tbsp. strawberry puree
1 tsp. vanilla
pinch of salt
4 cups powdered sugar, as needed

For the cake, preheat oven to 350 degrees. Grease and flour 2 nine-inch cake pans.

Sift together the flour, milk powder, baking powder, and salt.

Stir together the milk, vanilla, and strawberry puree.

Cream butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

Alternate adding the flour mixture and the milk mixture to the mixing bowl, starting and ending with the flour. Combine well but do not over mix. Blend in the food coloring if using.

Bake for 25 to 30 minutes until a toothpick inserted into the center of the cake comes out clean. Start checking after 20 minutes and add small increments of baking time as needed being careful not to over bake. Cool in pans for 10 minutes, then turn out and invert cakes so the top is up to cool completely.

For the Frosting, whip butter and cream cheese with an electric mixer until very pale and creamy, about 8 minutes. Mix in strawberry puree and vanilla. Add powdered sugar and beat well until fluffy. If the frosting is too stiff and a little milk; if too thin, add more sugar. Use about a cup of frosting for the middle of the cake layers and use the remaining for the top and sides of the cake.

Decorate as desired.

Banana Cake with Chocolate Cream Cheese Frosting

WHEN MY HUSBAND COMES HOME WITH A BAG FULL of ripe bananas, I know it is time for baking banana bread. Though he swears he is not hinting but merely in the mood to eat some bananas, I see how many he eats.

I am always happy to make him some of the banana bread he loves but this time, since I seem to be turning into a cake lady, I made a banana cake instead.  It turned out delicious.  Moist and tender with a lovely banana sweetness, topped with the piquant flavor of cream cheese and unsweetened dark cocoa,  it also had an additional toasty crunch from the walnuts.

Enjoy! We loved this cake.

Banana Cake with Chocolate Cream Cheese Frosting

Cake:

1 1/2 cups ripe bananas, mashed

2 tsp. lemon juice

3 cups flour

1 1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 tsp. vanilla

1 1/2 cups buttermilk

Frosting:

1 (8 oz.) package cream cheese, softened

4 cups powdered sugar

1/4 cup butter, softened

2 tsp. vanilla

1/2 cup unsweetened dark cocoa powder

1/2 tsp. vanilla

Garnish:

Toasted walnuts

Banana slices, optional

Preheat oven to 275 degrees. Grease and flour 2 (9-inch) cake pans.

In a small bowl, mix mashed bananas with lemon juice.

In a medium bowl, mix flour, baking soda and salt.

In a mixing bowl, cream 3/4 cup butter and the 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture.

Pour batter in prepared pan and bake in preheated oven for 1 hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, beat together the cream cheese, 3 tablespoons milk, powdered sugar, 1/4 cup butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa. Spread onto cooled cake.

Top with toasted walnuts and decorate with additional banana slices, if desired.