Easter Key Lime Cake

There are a lot of variations but this one works for me.

Cake:
¾ cup oil
¾ cup orange juice
5 eggs
1 (3 oz) package lime jello
1 box lemon cake mix

• Combine all ingredients; divide into 3 greased & floured cake pans. 
• Bake in preheated 325 oven for 25-30 minutes. 
• Let layers cool in pans for ten minutes and then turn out on wire racks. Cool completely. 

Drizzle:
¼ cup key lime juice
6 T powdered sugar

• Combine juice and sugar. Prick cake layers with fork and drizzle mixture over each layer. 

Frosting:
2 (8 oz) cream cheese, room temperature
2 sticks butter, room temperature
9 cups confectioner’s sugar (8 plus 1 to balance key lime juice)
1 T vanilla
½ cup key lime juice 

1-2 T key lime zest (optional)

• Cream cream cheese and butter. Beat in sugar until smooth. Blend in vanilla, zest, and juice. 

Hershey's Chocolate Cake with Chocolate Frosting

Chocolate Cake

2 cups sugar

1 ¾ cup + 2 tablespoons all purpose flour
¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk
½ cup vegetable or canola oil

2 teaspoons vanilla

1 cup hot coffee or boiling water

Preheat oven to 350. 

Line two 8 inch round baking pans with parchment paper rounds and then spray lightly with cooking spray. Set aside.

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. 

Add eggs, milk, oil,  and vanilla; mix until well combined.

Stir in coffee or boiling water. Batter will be thin. 

Pour into prepared pans. 

Bake 30-35 minutes or until toothpick inserted in the center of the cake comes out clean. 

Chocolate Frosting:

1 stick melted butter

⅔ cup unsweetened cocoa powder

3 cups powdered sugar

⅓ cup mil

1 teaspoon vanilla

Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.

Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.

Notes

This cake is also delicious with cream cheese frosting.

Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.

One Layer Cake: Grease 9×13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.

The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (re-whip it with electric beaters) until soft and smooth. Freezing Instructions: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well.

Really Good Cinnamon Coffee Cake

Batter:

2 sticks butter, softened
2 cups sugar 
4 large eggs, room temperature
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups sour cream

Filling (original recipe doubled):
4 tablespoons ground cinnamon

½ cup sugar
1 cup chopped pecans

Cream together the butter and 2 cups of sugar until light and fluffy, about five minutes.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing just enough after each addition to keep the batter smooth.

In a small bowl, combine filling ingredients: cinnamon, chopped pecans, and ½ cup of sugar. 

Spoon a layer of batter into a greased 10-inch tube pan. 

Sprinkle part of the filling over the batter, making sure filling doesn't touch pan itself. Repeat layering with  batter followed by the remaining nut mixture, ending with batter.

Bake at 350°F for 60-65 minutes (I found 50-55 minutes to be long enough in my oven) or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing the cake from the pan. Sprinkle with additional cinnamon and sugar blend. Allow to cool completely before serving.

Original recipe is from inspiredbycharm.com. 

Pumpkin Roll

 

Aunt Maggie's Pumpkin Roll

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I'm sharing my Aunt Maggie's Pumpkin Roll recipe. It's a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What's not to love?

Course Dessert

Cuisine American

Keyword fall baking, pumpkin, pumpkin roll

Prep Time 10minutes minutes

Cook Time 15minutes minutes

Cooling Time 3hours hours

Total Time 3hours hours 25minutes minutes

Servings 12 servings

Calories 272kcal

Ingredients

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 3/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cloves*
• 1/4 teaspoon nutmeg*
• 1/4 teaspoon ginger*
• Confectioners' sugar for dusting

Filling:

• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups confectioners' sugar plus more for decorating

Instructions

• Begin by preheating the oven to 350 degrees F.
• Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
• In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
• Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
• Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
• In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
• Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
• Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

Nutrition

Calories: 272kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 363mg | Potassium: 78mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2550IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.

*MY NOTE: 

Instead of buying individual containers of clove, nutmeg, and ginger I used about a teaspoon of McCormick's Pumpkin Spice Finishing Sugar to replace those three ingredients. 

Southern Living's Cream Cheese Pound Cake

1 ½ cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

• Preheat the oven to 325 degrees. 
• Grease and flour a 10-inch tube pan.
• Cream butter and cream cheese together in a mixing bowl until smooth. 
• Gradually add sugar and beat until fluffy.
• Add eggs, two at a time, beating well with each addition. 
• Add flour all at once and mix in. 
• Mix in vanilla. 
• Pour batter into the prepared cake pan.

Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into the center of the cake should come out clean. Remove and cool before serving.

Tip: the secret to the soft ring in the center is to cook it 1 hour and 20 at 325 and turn the oven off. Leave cake in the oven another 25 min with the door cracked open to finish cooking. It will be crunchy on the outside and have a soft 1/2” ring around the inside. Best part of the cake hands down.

Pearl’s Pound Cake

All ingredients should be at room temperature before mixing.

Two sticks butter
One scant teaspoon baking powder
One-half cup Crisco
One-eighth teaspoon salt
Two and two-thirds cup sugar
Two-thirds cup milk
Five eggs
Two teaspoons vanilla
Three and one-third cups White Lily flour (sifted before measuring)

Cream butter in electric mixer.
Add Crisco and cream two minutes.
Add sugar and cream for six minutes.
Add eggs, one at a time, beating after each.
Combine flour, baking powder, and salt.
Add to mixer, alternating with milk.
Add vanilla.
Transfer batter to a pair of greased and floured loaf pans or tube pan.
Bake at 300 until done, about an hour and a half.
Cake is done when golden brown and pulling away from sides of pan.
Turn the cake out right away.

Chocolate Coca-Cola Cake

2 sticks unsalted butter
¾ cup (1 1/2 ounces) mini marshmallows
2 ounces unsweetened chocolate, chopped
1 cup Coca-Cola, not diet
2 ⅓ cups all-purpose flour
¾ cup cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
½ cup vegetable oil
2 teaspoons vanilla extract
3 extra large eggs
¾ cup buttermilk

Icing:
4 sticks butter
½ cup Coca-Cola, not diet
1/2t easpoon vanilla extract
1 cup cocoa powder, sifted
4 ounces unsweetened chocolate, melted
1 ¼ pounds powdered sugar, sifted

Instructions
Preheat oven to 325F. Grease and flour 2 (8- or 9-inch) cake pans.
To prepare cake, melt butter in saucepan, add marshmallows and stir until melted. Add chocolate and stir over low heat until melted. Add Coca-Cola, then set aside and let cool 10 minutes.
Sift flour, cocoa powder, baking powder, baking soda and salt. Place sugar, oil and vanilla in a large mixing bowl. Beat with a mixer on medium speed. Add eggs one at a time, beating well after each addition. Add cooled chocolate mixture and beat on low until combined. Add half the flour mixture, then the buttermilk, then the remaining flour. Scrape down sides of bowl after each addition.
Scrape into prepared cake pans. Bake 40 to 45 minutes, until cake springs back when touched lightly. Cool on wire racks. When completely cool, slice each layer in half horizontally to make 4 layers.
To prepare icing, cream butter in bowl using a mixer until smooth. Add Coca-Cola and vanilla. Mix on low speed until blended. Add cocoa powder and chocolate. Mix until smooth, scraping down sides of bowl. Beat in powdered sugar, 1/2 cup at a time on low speed. Keeping mixer on low speed, beat until smooth. Icing is best if made one day ahead.
Place 1 layer on a plate. Ice top. Repeat with remaining three layers and ice sides.




recipe - Johnny Sue Ponder

Key Lime Pound Cake with Key Lime Cream Cheese Icing

Key Lime Pound Cake with Key Lime Cream Cheese Icing

•  4 sticks butter, that’s 1 pound, room temperature
• 3 cups sugar
• 6 large eggs, room temperature
• 4 cups all-purpose flour
• 1/2 cup fresh key lime juice
• 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
• 4 teaspoons key lime zest, minced
• 1 teaspoon vanilla

1. Preheat oven to 300°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 10-15 minutes.  I don’t like a “grainy” cake.
3. One at a time add the eggs and beat only until the yellow disappears.
4. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk.  Begin and end with flour.  Beat well but just enough to incorporate all ingredients.  You don’t want a tough pound cake!
5. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
6. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
7. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.

Key Lime Cream Cheese Icing

• 8 ounces cream cheese, room temperature
• 3-4 tablespoons butter, room temperature
• 4 cups confectioner’s sugar
• 1/4 cup freshly squeezed key lime juice
• 2-3 teaspoons key lime zest
• 1 teaspoon vanilla extract

1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
4. Ice cake.

This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

http://theirreverentkitchen.com/2015/03/12/key-lime-poundcake-with-key-lime-cream-cheese-icing-omg/

Lemon Blueberry Marble Cake

more images HERE

Cake
2 sticks butter, room temperature
2 cups granulated sugar
2 tsp grated lemon zest
1 1/2 tsp lemon extract
7 egg whites
3 cups cake flour
4 tsp baking powder
1/4 tsp salt
1 1/4 cup whole milk
1 13 oz. jar blueberry jam

Lemon Buttercream Frosting
1 cup granulated sugar
1/4 cup water
2 eggs
3 sticks butter, room temperature
2 T freshly squeezed lemon juice
1 T grated lemon zest

Cake Instructions (layers can be made ahead and refrigerated/frozen)

1. Preheat oven to 350.
2. Grease and flour 3 eight-inch cake pans and line bottom with wax paper.
3. Cream together butter, sugar, lemon zest and lemon extract until fluffy.
4. Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
5. In another bowl, mix together flour, baking powder, and salt.
6. Alternating dry ingredients and milk, mix into the butter mixture. Beat one minute on medium speed to eliminate any lumps.
7. Set aside 1 cup of batter. Add 2 1/2 T blueberry preserves and mix well.
8. Divide remaining batter among the three cake pans.
9. By the teaspoon, drizzle the reserved batter mixed with preserves over the batter in the pans. Use a wooden skewer to swirl the blueberry batter into the lemon batter, without mixing it in.
10. Bake 25 minutes or until toothpick comes out clean and cake pulls away from the sides.
11. Let cool for 10-15 minutes in the pans; remove and finish cooling on wire racks.

Frosting Instructions

1. Combine sugar and water in a small pan. Bring to a boil over medium heat, stirring to dissolve sugar.
2. Continue boiling without stirring. Use a pastry brush and some water to wash down the sugar on the sides of the pan. Heat until syrup reaches soft ball stage (238 degrees). Remove from heat immediately.
3. In larger mixer bowl beat eggs briefly on medium speed.
4. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl (it will splash if it hits the beaters).
5. After syrup is added, raise speed to medium high and beat until fluffy and cooled, about 15-20 minutes.
6. Reduce speed to medium low and gradually add softened butter, 2-3 T at a time, beating after each addition.
7. Add lemon juice and zest.

Assembly Instructions
Place one layer on cake stand and spread with half the blueberry preserves. Place second layer on top and spread with remaining preserves. Add third layer and frost cake on top and sides with buttercream frosting. Garnish with blueberries and lemon slices.

German Chocolate Upside Down Cake

1 cup sweetened flaked coconut
1 cup pecans, finely chopped
3 1/2 cups powdered sugar
2 sticks butter, melted
8 ounces cream cheese, softened
1 (18 ounce) box German chocolate cake mix with pudding
1 1/4 cups water
1/3 cup oil
3 eggs

1. Preheat oven to 375°F. 
2. Grease and flour 9 x 13 inch pan. Sprinkle coconut and pecans evenly in the pan and set aside.
3. In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
4. Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
5. Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
6. Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
7. Remove from oven and cool for 20 minutes. 
8. Run a sharp knife around the edge of the cake and invert it onto serving platter. 
9. Let rest for 20 minutes more, then slice and serve.

Kaybo's Chocolate Eclair Cake

2 packages French vanilla instant pudding mix
3 cups cold milk
8 ounces cool whip
Whole box graham crackers

Mix pudding and milk. Beat 2 minutes with blender. Add cool whip and mix. Layer a 9 x 13 x 2 in pan with graham crackers. Top with ½ of pudding mix. Repeat another layer of graham crackers. Top with remaining cool whip. Repeat a final layer of graham crackers. Make the following icing. Let the icing cool completely and pour over the top of graham crackers. Chill two hours. Can make a day ahead and it is even more delicious.

Icing
1 cup sugar
1/3 cup cocoa
¼ cup milk
1 tsp vanilla extract
1 stick butter

Mix all together. Bring to a boil. Let cool completely before putting on cake..

German Chocolate Cake and Coconut Pecan Frosting

German Chocolate Cake

one 4-ounce bar Baker’s German’s Sweet Chocolate
½ cup boiling water
2 sticks butter
2 cups sugar 

4 eggs, separated
1 teaspoon vanilla
2 ½ cups sifted cake flour
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk

Melt chocolate in boiling water; cool and set aside. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add chocolate and vanilla; mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat until smooth. Fold in stiffly beaten egg whites. Pour into three deep 8 or 9-inch layer pans, lined with paper. Bake at 350 for 30-40 minutes. Cool before frosting with coconut pecan frosting.

Coconut Pecan Frosting for German Chocolate Cake

1 12-oz can evaporated milk
1½  cups sugar
6 large egg yolks, lightly beaten
1½ sticks butter
1½  teaspoon vanilla
2 generous cups flaked coconut
2 cups chopped pecans (even better if they're toasted)

Combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, over medium heat until thickened, about 12-16 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Add coconut, pecans, and vanilla; beat until thick enough to spread. Spread between layers and on top of cake.

Note: This cake rose from the obscurity of a home kitchen to become an American classic and was first published, not in Germany, but in Dallas. A Texas homemaker sent the recipe for German's chocolate cake to a Dallas newspaper in the fall of 1957; the resulting spike in German's Sweet Chocolate sales put General Foods (which then owned Baker's Chocolate) on alert; the company quickly sent copies of the recipe and photos of the cake to newspapers across the nation. Everywhere the recipe was published, food editors were swamped with requests for information on where to buy the chocolate. In a year, sales jumped 73 percent. The cake's name comes from the sweet chocolate baking bar developed for Baker's Chocolate Co. in 1852 by Sam German. Hence the name Baker's German's Sweet Chocolate. However, in most recipes and products today, the apostrophe and the "s" have been dropped, fueling the assumption that it's German.

Tunnel of Fudge Cake

1 ¾ cups sugar
3 ½ sticks butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups pecans (do not omit)

Glaze:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 ½ to 2 tablespons milk

Preheat oven to 350. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl of electric mixer beat granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, blending well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan, spreading evenly. Bake for 58 to 62 minutes until top is set and edges are beginning to pull away from side of pan. Since this cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 ½ hours; invert onto serving plate. Cool for at least two hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake, allowing some glaze to run down sides. Store tightly covered.

This recipe was a second-place winner of the 1966 Pillsbury Bake-Off (winning Ella Rita Helfrich of Texas $5,000!) and called for Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. After a consumer outcry (of which we are sure Sa was a contributer), Pillsbury’s test kitchens developed this revision, which is pretty darn good.

Icebox Cake

Nabisco chocolate wafer cookies
Whipping cream

Whip cream. Layer wafer cookies and whipped cream, starting and ending with whipped cream. Cover and refrigerate.

The danger here is that someone will eat all of the chocolate wafer cookies before you get around to making the icebox cake!

Hungarian Coffee Cake

1 stick butter
1 cup sugar
2 eggs
2 cups flour
1 tsp soda
1 ½ tsp baking powder
½ tsp salt
8 oz sour cream
1 tsp vanilla

Cream butter with sugar, add eggs one at a time. Sift dry ingredients together and add alternately with sour cream; add vanilla. Pour half of the batter into greased tube pan and sprinkle with half of topping. Repeat.

Topping:
½ cup sugar
2 tsp cinnamon
¾ cup nuts

Bake at 325 for 40-60 minutes.