Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Seven-Minute Frosting

By Leave a Comment

Seven Minute Frosting

Print Recipe

Seven-Minute Frosting

Light and fluffy frosting, perfect for white and yellow cakes and cupcakes.
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 c. plus 2T. granulated sugar
  • 2/3 c. water
  • 2 T. light corn syrup
  • 6 lg. egg whites room temperature

Instructions

  • Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan, clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
  • Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
  • As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high, whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.
  • Use immediately.

Lemonade Layer Cake

By Leave a Comment

Lemonade Layer Cake

Print Recipe

Lemonade Layer Cake

A moist, tangy, lemonade cake, with a rich, lemony, cream cheese frosting.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • CAKE:
  • 1 1/3 c. granulated sugar
  • 6 T. butter softened
  • 1 T. lemon zest
  • 3 T. frozen lemonade concentrate thawed
  • 2 tsp. vanilla extract
  • 2 lg. eggs
  • 2 lg. egg whites
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/4 c. buttermilk
  • FROSTING :
  • 2 T. butter softened
  • 2 tsp. lemon zest
  • 2 tsp. frozen lemonade concentrate thawed
  • 1 tsp. vanilla extract
  • 1 (8 oz.) pkg. cream cheese
  • 3 1/2 c. confectioner's sugar

Instructions

  • CAKE: Cake: Preheat oven to 350 degrees. Place granulated sugar, butter, lemon zest, lemonade concentrate and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. In a separate bowl, combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
  • Pour batter into 2 (9-inch) round cake pans coated with cooking spray; tap pans once on counter to remove air bubbles. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
  • FROSTING: Frosting: Place butter, lemon zest, lemonade concentrate, vanilla and cream cheese into a large bowl; beat with a mixer at high speed until fluffy. Add confectioners' sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
  • Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Kitty Litter Cake

By 5 Comments

Kitty Litter Cake

Print Recipe

Kitty Litter Cake

Looks just like a litter box, but it's NOT, it's actually a cake! You'll need a new kitty litter box, kitty litter liner, and litter scoop, for props to get the full effect. Fun for a practical joke or cat themed party!
Servings: 25

Ingredients

  • 1 (18.25 oz.) pkg. German chocolate cake mix
  • 1 (18.25 oz.) pkg. white cake mix
  • 2 (3.5 oz.) pkg. instant vanilla pudding mix
  • 1 (12 oz.) pkg. vanilla sandwich cookies I used Oreos
  • 3 drops drops green food coloring
  • 1 (6 oz.) pkg. tootsie rolls

Instructions

  • Prepare cake mixes according to package directions. Bake in two 9x13-inch pans according to package directions.
  • Prepare pudding according to package directions and chill until ready to assemble.
  • Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
  • When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. (You probably won't need all of the pudding, you want the cake to be moist, not soggy.)
  • Line a new kitty litter box with the kitty litter liner (optional) and pour the cake mixture into the box. Gently pressing down to level the cake. Sprinkle with remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
  • Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened (about 15-20 seconds). Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Place them on top of the cake and sprinkle lightly with some of the green cookie crumbs.
  • Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs.

Italian Cream Cake with Cream Cheese Frosting

By 2 Comments

Italian Cream Cake

Print Recipe

Italian Cream Cake with Cream Cheese Frosting

Our spectacular three-layer cake filled with shredded coconut, toasted pecans, and cream cheese frosting is the perfect cake for any occasion!







Course: Dessert
Cuisine: Italian
Servings: 10

Ingredients

  • CAKE:
  • 1 c. buttermilk
  • 1 tsp. baking soda
  • 2 c. granulated sugar
  • 1/2 c. butter
  • 1/2 c. Crisco shortening
  • 5 lg. eggs separated
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 1 c. flaked coconut
  • 1 c. chopped pecans
  • CREAM CHEESE FROSTING:
  • 2 (8 oz.) pkg. cream cheese softened
  • 1/2 c. unsalted butter softened
  • 1 tsp. vanilla extract
  • 1 pinch salt
  • 2 1/2 c. confectioner's sugar sifted
  • toasted coconut for garnish

Instructions

  • Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans; set aside.
  • CAKE: Mix buttermilk with baking soda, let stand 10 minutes.
  • In a large mixing bowl, cream sugar, butter, and shortening until smooth. Add egg yolks, one at a time, beating well after each one. Sift together flour and salt. Add flour alternately with buttermilk to butter mixture. Stir in vanilla, coconut, and pecans. Beat egg whites until stiff, gently fold into batter. Pour into prepared cake pans.
  • Bake for 30 minutes or until cake springs back when touched in the center. Cool completely. Frost with cream cheese frosting.
  • CREAM CHEESE FROSTING: In a large bowl using an electric hand mixer, beat together cream cheese and butter until smooth. On low speed add vanilla, salt, and confectioners' sugar 1 cup at a time. Turn mixer on high and beat until light and fluffy. Spread frosting between layers, on sides and over top of the cake.
  • Sprinkle top with toasted coconut and pecans, if desired.

Fresh Raspberry Buttercream Frosting

By Leave a Comment

Raspberry Buttercream Frosting

Print Recipe

Fresh Raspberry Buttercream Frosting

Spread or pipe on cakes, cupcakes and cookies!
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 c. unsalted butter room temperature
  • 12 oz. raspberries fresh or frozen
  • 1/2 tsp. freshly squeezed lemon juice
  • 3 1/2 c. confectioner's sugar
  • 1 pinch kosher salt
  • 1-2 T. milk if needed, to thin out the frosting

Instructions

  • Cook the raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Pour the sauce through a fine mesh strainer to remove the seeds, and then pour the raspberry sauce back in the pot. Simmer until the sauce reduces to a 1/4 cup. It will be a very rich red and concentrated sauce. Set aside to cool.
  • With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until light and fluffy. Add 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Add another 1-1/2 cups of powdered sugar and beat until smooth. If the frosting is too stiff, add a little milk (a tablespoon at a time) to thin it out.

Flourless Chocolate Cake with Espresso Glaze

By Leave a Comment

Print Recipe

Flourless Chocolate Cake with Espresso Glaze

Enjoy this rich chocolate cake with a light flaky crust topped with dark chocolate espresso glaze or fresh strawberries!
Course: Dessert
Cuisine: American, Gluten Free, Jewish
Servings: 8

Ingredients

CAKE:

  • 3 T. unsalted butter plus more for pan
  • 6 oz. bittersweet chocolate chopped
  • 6 lg. eggs separated, room temperature
  • 1 c. granulated sugar
  • 3 T. instant espresso powder
  • 1/4 tsp. coarse salt
  • 1 T. vanilla extract

GLAZE:

  • 3 oz. bittersweet chocolate chopped
  • 1 1/2 T. unsalted butter room temperature
  • 2 tsp. vanilla extract
  • 1/3 c. heavy cream or plain soy milk
  • 1/3 c. granulated sugar
  • 1 T. instant espresso powder
  • 1/4 tsp. coarse salt

Instructions

  • CAKE: Preheat the oven to 350 degrees. Butter the bottom of a 9-inch spring-form pan, and line with parchment cut to fit
  • Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
  • With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso powder and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
  • In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add the remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into the chocolate mixture in 3 additions. Pour batter into the prepared pan.
  • Bake until set, 40 to 45 minutes. Let cool completely in the pan on a rack. Remove pan sides. Carefully lift the cake with a spatula, and remove the parchment.
  • GLAZE: Place chocolate, butter, and vanilla in a bowl. In a saucepan bring cream, sugar, espresso powder, and salt to a boil, stirring constantly, pour over the chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

Eggnog Pound Cake

By Leave a Comment

Eggnog Pound Cake

Print Recipe

Eggnog Pound Cake

A holiday favorite!!
Course: Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 (16 oz.) pkg. pound cake mix
  • 1 1/4 c. eggnog
  • 2 lg. eggs
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9 x 5-inch loaf pan.
  • Bake for 60-65 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely, about 1 hour. Store in an airtight container in the refrigerator.
  • Serve sliced cake in a bowl, drizzle with eggnog, and top with fresh berries and whipped cream.

Cream Cheese Frosting

By 1 Comment

Cream Cheese Frosting

Print Recipe

Cream Cheese Frosting

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 6 T. unsalted butter softened
  • 2 tsp. vanilla extract
  • 1 pinch salt
  • 2 1/2 c. confectioner's sugar sifted

Instructions

  • With an electric or stand mixer, beat together cream cheese and butter until smooth.
  • On low speed add vanilla, salt and confectioners' sugar 1/2 cup at a time.
  • Turn mixer on high and beat until light and fluffy.
  • Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using.

Coo-Coo for Cocoa Cake

By Leave a Comment

Print Recipe

Coo-Coo for Cocoa Cake

It's crazy good!!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • CAKE:
  • 1 3/4 c. all-purpose flour
  • 2 c. granulated sugar
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 lg. eggs
  • 1 c. strong black coffee cooled
  • 1 c. buttermilk
  • 1/2 c. vegetable oil
  • 1 tsp. vanilla extract
  • CHOCOLATE FROSTING :
  • 1/2 c. butter or margarine SOFTENED
  • 2 oz. melted unsweetened chocolate cooled
  • 3 c. confectioners' sugar
  • 2 T. milk
  • 2 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees. Grease and flour one 9x13-inch pan or two 9-inch cake pans; set aside.
  • CAKE: In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin. Pour batter into prepared pan(s). Bake 35-40 minutes for one 9x13-inch pan, or 30-35 minutes for two 9-inch cake pans. Cool completely.
  • CHOCOLATE FROSTING: Combine butter and chocolate together with a hand or stand mixer. Gradually add confectioners' sugar, milk, and vanilla. Beat until light and fluffy. Spread frosting on cooled cake(s).
  • COOK'S NOTE: I like to refrigerate my cake, but it's not necessary.

Chocolate Strawberry Paninis

By Leave a Comment

Chocolate Strawberry Paninis

Print Recipe

Chocolate Strawberry Paninis

Toasted pound cake, filled with Nutella and fresh strawberries...Oh Yeah!
Course: Dessert
Cuisine: Italian
Servings: 6 paninis

Ingredients

  • 1/4 c. Nutella chocolate-hazelnut spread
  • 12 slices pound cake approximately 1/2-inch thick
  • 6 fresh strawberries hulled and very thinly sliced
  • Butter flavored cooking spray

Instructions

  • Heat a panini grill to medium heat, according to the manufacturer's instructions.
  • Spread the chocolate-hazelnut spread over one side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
  • Spray grill with nonstick spray and grill each panini until the pound cake is crisp and golden and the filling is warm, about 2 minutes. Cut each in half and serve.
  • Cook's Note: Use a large heart-shaped cookie cutter, to cut each panini into a heart shape, if desired.

Chocolate Zucchini Cake

By Leave a Comment

Chocolate Zucchini Cake©

Print Recipe

Chocolate Zucchini Cake

Our super moist chocolate zucchini cake studded with mini chocolate chips is sure to become your family's favorite way to eat veggies! I've been making this cake for years, I hope you love it as much as we do! Recipe by Dee Hutchins-Reynozo (My Mom) & Tammy Baker (My dear friend) Enjoy!
Course: Dessert
Cuisine: American
Servings: 12
Author: Dee Hutchins-Reynozo & Tammy Baker

Ingredients

  • 1 3/4 c. sugar
  • 1/2 c. butter
  • 1/2 c. vegetable oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 c. sour milk (½ c. milk plus 1 tsp. lemon juice)
  • 2 1/2 c. all-purpose flour
  • 4 T. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 c. zucchini grated
  • 1 c. mini chocolate chips divided

Instructions

  • In a large bowl, cream together sugar, butter and oil. Add eggs, vanilla and sour milk.
  • In a separate bowl, combine flour, cocoa, baking powder, salt and soda.
  • Slowly add dry mixture to wet ingredients, beat until well combined, about 2 minutes. Stir in grated zucchini and a ½ cup chocolate chips.
  • Spoon batter into a greased and floured 9x13 pan. Sprinkle with remaining ½ cup chocolate chips.
  • Bake at 325 degrees for 40-45 minutes. Let cool.
  • Top each serving with a dollop of whipped cream.

Chocolate Mint Layer Cake

By Leave a Comment

Print Recipe

Chocolate Mint Layer Cake

I had the pleasure of eating this amazing cake at my nephew’s wedding made by his father-in-law. He was not at liberty to share the recipe, so I came home and tried to recreate it. I hope you enjoy this decadent mint chocolate layer cake filled with a creamy mint chocolate frosting topped with chocolate shavings, it’s so good!
Course: Dessert
Cuisine: American

Ingredients

CAKE:

  • 1 c. Hershey's mint chocolate chips
  • 1 1/4 c. water divided
  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/2 c. brown sugar packed
  • 1/2 c. butter softened
  • 3 lg. eggs

CHOCOLATE MINT FROSTING:

  • 1/2 c. Hershey's mint chocolate chips
  • 1/4 c. butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 3 c. confectioner's sugar
  • 3-6 T. milk

GARNISHES:

  • Chocolate curls optional
  • Chocolate gratings optional
  • Chocolate leaves optional

Instructions

  • CAKE: Preheat the oven to 375 degrees. In a small saucepan, combine mint chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly until the chips are melted and the mixture is smooth. Cool for 10 minutes.
  • In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
  • In a large bowl, using an electric hand mixer, beat the brown sugar and butter, until creamy. Add the eggs one at a time, beating well after each addition. Add the chocolate mixture, beat until well combined. Gradually add the flour mixture alternately with the remaining 1 cup of water, beating well after each addition.
  • Pour into two greased and floured 9-inch round baking pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes come out clean. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting below.
  • CHOCOLATE MINT FROSTING: In a double boiler over hot (not boiling) water, combine mint chocolate chips and butter. Stir until the chips are melted and the mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk, beating until smooth. (If necessary add more milk until desired consistency is reached.) Frost layers and garnish as desired. (I went with a naked cake design.)
  • GARNISHES: Decorate the top of the cake with chocolate curls and grated chocolate: Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves: Select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm, then peel the leaf off the chilled chocolate and decorate the cake.

Chocolate Lava Cakes

By Leave a Comment

Lava Cakes

Print Recipe

Chocolate Lava Cakes

Also known as molten chocolate cake, is a decadent dessert known for its rich, chocolaty center that oozes out when you cut into it creating a visually stunning experience. Top with a dusting of confectioners’ sugar, a scoop of vanilla ice cream, or a dollop of whipped cream and fresh berries to compliment the rich chocolate flavors and textures. Enjoy!
Course: Dessert
Cuisine: American, French
Servings: 6 individual cakes

Ingredients

CHOCOLATE FILLING:

  • 1/2 bar (2 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate baking bar chopped into 1-inch pieces
  • 1/4 c. heavy cream

CHOCOLATE CAKE:

  • 1 bar (4 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate baking bar chopped into 1-inch pieces
  • 1/2 c. unsalted butter cut into pieces
  • 2 lg. whole eggs
  • 2 lg. egg yolks
  • 1/3 c. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. cake flour

TOPPINGS: (your choice)

  • Confectioners' sugar for dusting
  • Vanilla ice cream for serving
  • Whipped cream for serving
  • Fresh raspberries for garnish

Instructions

  • CHOCOLATE FILLING: Melt 2 oz. chocolate with heavy cream in a double boiler over simmering water. Whisk gently to blend. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls, refrigerate until needed.
  • CHOCOLATE CAKE: Preheat the oven to 400 degrees. Spray six 4-ounce ramekins or custard cups with cooking spray.
  • Melt 4 ounces of chocolate and butter in a double boiler over simmering water, whisk gently to blend.
  • In a large bowl, with an electric mixer, beat whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake cakes for about 15 minutes or until firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small sharp knife around the inside of each ramekin, place a plate on top, invert, and remove the ramekin.
  • Garnish the cakes with your choice of toppings.

Chocolate Ganache Cupcakes

By Leave a Comment

Print Recipe

Chocolate Ganache Cupcakes

Chocolate Decadence!!
Course: Dessert
Servings: 12 cupcakes

Ingredients

  • CAKE:
  • 1/2 c. butter room temperature
  • 1 c. granulated sugar
  • 4 extra large eggs room temerature
  • 1 (11 oz.) can Hershey's chocolate syrup
  • 1 T. vanilla extract
  • 1 c. all-purpose flour
  • 1 tsp. instant coffee granules
  • GANACHE:
  • 1/2 c. heavy cream
  • 8 oz. Ghiraradelli semi-sweet chocolate chips
  • 1/2 tsp. instant coffee granules

Instructions

  • Preheat the oven to 325 degrees. Line a muffin pan with paper liners.
  • CAKE: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
  • Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
  • Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't over bake! Let cool thoroughly in the muffin pan.
  • GANACHE: Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Dip the tops of the cupcakes into the ganache and twist. Top with chocolate curls if desired.

Buttercream Frosting

By 2 Comments

Print Recipe

Buttercream Frosting

The perfect frosting for all of your decorating needs.
Course: Dessert
Cuisine: American
Servings: 2 cups

Ingredients

  • 1/2 c. unsalted butter room temperature
  • 1/2 c. Crisco shortening
  • 4 c. confectioner's sugar sifted
  • 1/8 tsp. salt
  • 2 T. whole milk or heavy cream as needed
  • 2 tsp. vanilla extract (use clear for a brighter white)

Instructions

  • In the bowl of a stand mixer, fitted with the whisk or paddle attachment, beat butter and shortening on high speed until smooth, about 2 minutes.
  • On low speed, add 2 cups confectioners’ sugar and salt; beat until creamy, scraping down the sides as needed.
  • Add milk and extract; beat until blended.
  • Add remaining confectioners' sugar 1 cup at a time; beating until incorporated. Turn mixer to high speed and beat frosting until light and fluffy.
  • Add more milk or cream as needed if the mixture becomes too thick or dry.
  • Add food coloring at this time, if using, and beat until fully incorporated.
  • Use immediately or store in an airtight container. The frosting will keep for 1 month in the freezer, 2 weeks in the refrigerator, or 3 days at room temperature.

Chocolate Angel Food Cake

By Leave a Comment

Print Recipe

Chocolate Angel Food Cake

Dust with powdered sugar and/or top with strawberries and cream for a guilt-free dessert!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 (16 oz.) pkg. angel food cake mix
  • 1/2 c. unsweetened cocoa powder
  • confectioner's sugar for dusting
  • Fresh strawberries sliced, optional
  • Whipped cream

Instructions

  • Preheat oven according to cake mix package directions.
  • Combine cake mix and cocoa in large mixing bowl. Prepare and bake according to cake mix package directions. Cool completely. (I do this over a wine bottle)
  • Place a plate over the Bundt pan and invert cake. (You may need to use a knife around the edges to help loosen cake.)
  • Sprinkle with confectioner's sugar or serve topped with fresh strawberries and whipped cream.

Carolee’s Carrot Cake with Cream Cheese Frosting

By Leave a Comment

Print Recipe

Carolee’s Carrot Cake with Cream Cheese Frosting

Recipe from my “Other Mother” Carolee Prater. This incredibly moist, tender carrot cake topped with homemade cream cheese frosting always receives rave reviews!! It’s the perfect cake for any occasion, Enjoy!
Course: Dessert
Cuisine: American
Author: Carolee Prater

Ingredients

CARROT CAKE:

  • 2 c. granulated sugar
  • 4 lg. eggs
  • 1 c. vegetable oil
  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 3 c. shredded carrots
  • 1 c. chopped nuts
  • 1/2 c. raisins

CREAM CHEESE FROSTING:

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. butter softened
  • 1 lb. confectioners' sugar
  • fresh lemon juice as needed

Instructions

  • Preheat the oven to 350 degrees. Grease a 9x13x2-inch cake pan and set aside.
  • CARROT CAKE: In a large bowl, beat together the sugar, eggs, and oil. Add the flour, soda, salt, cinnamon, and vanilla, beat until combined. Stir in the carrots, nuts, and raisins.
  • Pour the batter into the prepared pan and bake for 35-45 minutes. Let cool and frost with cream cheese frosting.          
  • CREAM CHEESE FROSTING: In a large bowl, beat together the softened cream cheese, butter, and confectioners' sugar. If the frosting is too stiff, add lemon juice until spreading consistency is achieved.

Notes

DUSTY’S NOTES: Pictured above: I made a 3-tier cake instead of a 9x13-inch cake. I divided the cake batter into 3 greased round cake pans and baked until a wooden toothpick inserted into the center of each cake came out clean. I doubled the frosting and decorated the top with "carrots" and the sides with chopped pecans, Enjoy!

Caramel Frosting

By Leave a Comment

Photo Coming Soon

Print Recipe

Caramel Frosting

Course: Dessert
Cuisine: American

Ingredients

  • 1 c. dark brown sugar
  • 6 T. unsalted butter
  • 1/3 c. milk
  • 1 pinch salt
  • 1 3/4 c. confectioner's sugar
  • 1/2 tsp. vanilla extract

Instructions

  • In a medium saucepan, combine brown sugar, butter, milk, and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and boil 2 minutes, stirring frequently. Remove from heat, cool completely.
  • Stir in confectioners' sugar and vanilla, beat until smooth and thick enough to spread on cake or cupcakes.