Category Archives: Cakes

Texas Sheet Cake

04 Monday Feb 2019

Posted by in Brownies, Cakes, Chocolate, Comfort Food

≈ Leave a Comment

Print pagePDF pageEmail page

I thought a search for the perfect Texas sheet cake would be easy. Not so! There are a million recipes out there. I combined a few and this is what I made yesterday. I think it’s still a work in progress. I have noted some possible revisions.

2 cups (8.8 ounces) all-purpose flour

2 cups (14 ounces) granulated sugar

1/2 teaspoon salt

1 cup (8 ounces) unsalted butter

1 cup water

1/4 cup (1 ounce) * natural unsweetened cocoa powder

1/2 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

  • Preheat the oven to 350°F. Spray or butter a half-sheet pan (13×18 inches) and line the bottom with parchment.
  • Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.
  • Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
  • Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)

3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)

1/2 cup cocoa powder

2 tsp vanilla

32 oz bag of powdered sugar (about 8 cups)

5-6 cups marshmallows or 1 1/2 cups chopped pecans

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.

• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.

• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.

• Pour in the marshmallows and mix in with a spatula. If you are using the pecans you can mix them into the frosting or sprinkle on after pouring the frosting on the cake. So many people have nut allergies so the marshmallow option I what I use the most.

  • Then pour the warm frosting over the cake after it has cooled 5 minutes.  It’s best to frost while the cake is warm, so the marshmallows puff up a little. Do your best to spread the frosting evenly around.

Brian’s Chocolate Cake

20 Wednesday Jun 2018

Posted by in Cakes, Cupcakes, Desserts

≈ Leave a Comment

Print pagePDF pageEmail page

I cannot remember if Brian made this from my birthday or Kristina’s, I just remember that it was delicious. And since chocolate is my favorite, this isn’t the only chocolate cake that you will find here.

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
  • 1/2 cup butter melted
  • 1 tbsp vanilla extract
  • 1 cup boiling water

  • Instructions

    1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
    2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot water with a rubber spatula. Batter will be very runny.
    3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
    4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

Celebration Chocolate Cupcakes

20 Wednesday Jun 2018

Posted by in Cakes, Cupcakes, Desserts

≈ Leave a Comment

Print pagePDF pageEmail page

I used this recipe for the cupcakes I made for Noah’s baptism.

For the cupcakes:
1 cup granulated white sugar
¾ cup plus 2 tbsp all-purpose flour
¼ cup plus 2 tbsp unsweetened cocoa powder, sifted
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 egg, room temperature
½ cup sour cream, room temperature
¼ cup sunflower oil
1 tbsp pure vanilla extract
½ cup / boiling water

For the frosting:
6 tbsp unsalted butter, melted
½ cup unsweetened cocoa powder
¼ cup milk
2 ¼ cups confectioners’ sugar
¾ tsp pure vanilla extract
1 tsp light corn syrup

Preheat the oven to 350F. Line standard muffin tins with paper liners.

In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the egg, sour cream, oil and vanilla. Mix with a spatula just until smooth and combined. Pour in the boiling water, and slowly mix. The batter will be liquid-y, this is normal.

Divide the batter evenly among the lined cups.

Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.

Transfer cupcakes in pans to wire racks for about 10 minutes until the tins are cool to the touch. Once the tins are cool, remove the cupcakes from the pans, and transfer to the wire racks. Let the cupcakes cool completely before frosting.

In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder until smooth. Now, alternately mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add another tablespoon or so of milk, if necessary. Mix in vanilla and light corn syrup.

To frost the cupcakes, I use a small off-set spatula (you can use a butter knife without a serrated edge, if you don’t have one) at an angle to spread the frosting smoothly around the cake. Make sure to frost to the very edges (doing this is not only an excuse to have more frosting on your cupcakes — yum! — but it also helps keep the cupcakes moist). Then, I use a cake spatula to create the indent in the center. Or you can pipe the frosting on, sprinkles are the perfect finishing touch.

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

≈ Leave a Comment

Print pagePDF pageEmail page

A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

Yellow Cake

05 Sunday Apr 2015

Posted by in Cakes, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

This morning I was looking for a yellow cake recipe to use with strawberries and whipped cream for Easter dessert. I didn’t have a recipe because I tend to make only chocolate cake. It’s my personal favorite dessert of all time. Chocolate cake with chocolate ganache or chocolate buttercream and a glass of milk!

However, today I needed a yellow cake that would work in a 9X13 pan.I found this one at The Kitchn. It turned out great and I’ll definitely use it again. The only change I made was using 3 teaspoons of baking powder and 1/2 teaspoon of baking soda instead of the 3 1/2 teaspoons of baking powder. I made this change after reading that some bakers watched the cake fall as it cooled and they thought the 3 1/2 teaspoons of baking powder was too much. No fallen cake here. It turned out well. I think I baked it just a little too long.

Kara’s Swedish Almond Cake

02 Thursday May 2013

Posted by in Breakfast, Cakes

≈ Leave a Comment

Print pagePDF pageEmail page

1 cup sugar

2 beaten eggs

1 teaspoon almond extract

1 cup flour

1 stick (1/2 cup) melted butter

Mix sugar and melted butter.  Let cool.  Add beaten eggs, almond extract.  Add flour and mix as little as possible.  Pour into greased and floured pie tin and top with almonds.  Bake 350 degrees for about 25 minutes.

 

Ally’s Pumpkin Apple Gingerbread

04 Tuesday Dec 2012

Posted by in Autumn, Cakes, Desserts

≈ Leave a Comment

Print pagePDF pageEmail page

Ingredients-

3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 3/4 cup pumpkin (15 ounce can)
1 large baking apple peeled and shredded (I use a Granny Smith apple)
1/2 cup molasses
Powdered sugar

Method-

Combine flour, baking powder, baking soda, salt and spices in a bowl.

Beat butter, granulated sugar and brown sugar in a large mixer bowl until light and fluffy. Add eggs two at a time, beating well after each addition. Mix in apple, pumpkin and molasses. Gradually mix in the flour mixture.

Spoon batter into a well greased and floured 12 cup fluted tube pan.* Bake in a preheated  350 degree F oven for 1 hour or until a wooden pick inserted in the center comes out clean. cool in pan on a wire rack for 10 minutes and remove from pan. Dust with powdered sugar. Serve warm. Makes 12 servings

*Note- recipe can also be made in a 13 X 9 inch baking pan for 40 – 45 minutes.

Strawberry Cupcake Filling

12 Thursday Jan 2012

Posted by in Cakes, Cupcakes

≈ 1 Comment

Print pagePDF pageEmail page

1 1/2 cups fresh strawberries, hulled
2 cups heavy whipping cream
1/4 cup or less confectioners sugar

Put the strawberries and 1/2 cup cream in a blender or food processor. Process until smooth. Beat remaining 1 1/2 cups of whipping cream in a bowl with an electric mixer until it begins to form soft peaks. Add strawberry mixture and 1/4 cup confectioners sugar and mix until it is fluffy and a peak will hold its’ shape. Don’t mix to long or it will become butter.  Add a little more sugar if needed, but remember that the cupcake and icing are both sweet so the filling doesn’t need to be quite so sweet. Refrigerate filled cupcakes. Remove from refrigerator and let stand 30 minutes before serving.

Raspberry Whoopie Pies

09 Monday Jan 2012

Posted by in Cakes

≈ Leave a Comment

Print pagePDF pageEmail page

1/2 stick butter, softened
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 1/4 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Whoopie Pie Filling
1/3 cup seedless jam

Preheat oven to 325 degrees F. Make following directions for Whoopie pies. Bake for 11 – 13 minutes. Cool in pan for 8 minutes before removing. Cool completely before filling. To assemble pies, spread raspberry jam on one cake and filling on the other; sandwich together.

Makes 12 whoopie pies (24 cakes total).

Whoopie Pies

09 Monday Jan 2012

Posted by in Cakes

≈ Leave a Comment

Print pagePDF pageEmail page

1/2 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Whoopie Pie Filling

Preheat oven to 350 degrees F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.

In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, 3 minutes. Add egg and vanilla; beat until well combined.

In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all the ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.

Bake for 8-10 minute. Allow cakes to cool in pans 8 minutes. Remove and cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.

Makes 12 whoopie pies (24 cakes total).