‘Cake’

Banana Cupcakes




Oven 350 F

Yields 2 dozen cupcakes

1 ¾ cups sugar

2/3 cup butter

Soften the butter slightly in the microwave. Beat together.

2 eggs

Add and beat.

2 1/3 cups flour

1 ½ tsp baking powder

1 tsp baking soda

1 tsp salt

2/3 cup milk

1 tsp Vanilla

Add and beat.

3 bananas, mashed

Optional:

2/3 cup walnuts or

1 cup chocolate chips

Fold in bananas & nuts or chocolate chips gently with a spoon.

Line the cupcake tin with baking papers. Fill 2/3 full. Bake 20-25 minutes. Insert a toothpick to test for doneness- it will come out clean.

Frost with buttercream frosting.

Rum Cake with Eggnog Frosting

 Rum_Cake

 

Oven 350 F

4 eggs
1 2/3 cup sugar
2/3 cup canola oil
 

 

Beat together on high speed for a minute.

1 (15 oz) can pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ cup dark rum (Myers)
 

 

Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.

 

Generously grease and flour a tube pan or bundt pan. Pour the batter into the pan. Bake at 350 F for 30-35 minutes until done. Check for doneness with a toothpick.

Let the cake cool in the pan for 15 minutes. Loosen the edges with a plastic spatula. Turn over onto a plate and remove from pan.

 

¼ cup dark rum

Sprinkle the rum over the top of the warm cake. Cover with plastic wrap and refrigerate overnight.

 

Eggnog Frosting:
1/4 cup butter (1/2 stick)
2 cups Dominos powdered sugar

Soften the butter in the microwave 10 seconds on defrost mode. Don’t let it melt. Blend butter and powdered sugar with a mixer until it forms a pebbly texture.

 

2 Tbsp dark rum
¼ cup eggnog  
Approx. 2 cups additional powdered sugar
 

 

Add the rum and half of the eggnog. Blend well. Alternate adding powdered sugar and eggnog until the frosting reaches the right consistency to spread. Frost the cake and enjoy!

Blueberry Crumb Cake

Blueberry_Crumb_Cake

Oven 350 F

1 cup sugar

1/3 cup shortening

1 egg

Beat together.

1 cup milk

Add and beat.

2 cups flour

3 tsp baking powder

1 tsp salt

Sift together, add and beat.

3 cups fresh blueberries

or substitute frozen blueberries, thawed and drained

Grease and flour a 9×13 pan. Spread half of the batter in the pan. Sprinkle with half of the blueberries. Cover with remaining batter and sprinkle with blueberries. Bake at 350 F for 30-40 minutes. To test for doneness, lightly touch the center of the cake. It springs back when done. Cool and frost with Buttercream Frosting. I like to create a lattice of frosting with a decorating tip and bag.

Pumpkin Cakes

 

 
 

Oven 350 F

Yields: 2 dozen

4 eggs

1 2/3 cup sugar

2/3 cup canola oil

 

 

Beat together on high speed for a minute.

1 (15 oz) can pumpkin

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

 

Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.Line a cupcake pan with baking papers. Fill the cups half full. Bake 15 minutes until the center is dry and springs back to the touch. 

If preferred, bake in a 9×13 baking pan and cut into bars.

When cool, frost with Vanilla Buttercream Frosting.

Granny’s Vanilla Chocolate Cake

 chocolate_vanilla_cake

 

350 F

1 cup butter (2 sticks)

2 cups sugar

Soften the butter in the microwave for 20 seconds on the lowest setting- do not melt. Beat together with sugar.

 

4 eggs

Separate the egg yolks. Reserve the whites in a small mixing bowl. Add the yolks to the batter.

 

3 cups flour

3 tsp baking powder

1 tsp salt

 

Sift together. Add and mix.

1 cup milk

2 tsp vanilla

 

Add and mix. Beat on medium speed for 2 minutes.

Egg whites (from above)

In a seperate small bowl or glass measuring cup, beat the egg whites until stiff. Add to the batter and gently stir together until blended. Pour the batter into a tube cake pan or two round layer pans. Bake one hour at 350 F. Test for doneness with a toothpick. It may need another 5 minutes until the toothpick comes out clean.

 

Cool completely and frost with Chocolate Buttercream Frosting.

 

Granny Hehn made this cake for every birthday in the family. Her recipe card was titled “1,2,3,4 Cake”. Note the measurements on the ingredients and you will see why!

Chocolate Buttercream Frosting

 

1/4 cup butter (1/2 stick)

½ cup Hershey’s cocoa

1 ½  cups Dominos powdered sugar

Soften the butter in the microwave 10 seconds on defrost mode. Don’t let it melt. Blend butter, cocoa and powdered sugar with a mixer until it forms a pebbly texture.

 

2 tsp vanilla

2 cups additional powdered sugar

About ¼ cup milk

  

Add the vanilla and 1 Tbsp milk. Blend well. Alternate adding ¼ cup powdered sugar and 1 tsp of milk until all of the sugar is mixed in. Keep it on the dry side. If it gets shiny, add a little more powdered sugar.

   

1 Tbsp Crisco shortening

 

Add the Crisco to make it fluffy and beat on high speed for a minute.

 

Check the consistency for spreading. If it is too soft, add a tablespoon of powdered sugar and beat well. If it is too stiff, add a teaspoon of milk and beat well.

 

Chocolate Fudge Frosting

Chocolate Cake with Chocolate Fudge Frosting

1/3 cup heavy cream

Pour the cream into a (2 cup) glass measuring cup or small bowl. Microwave on high for about 30 sec to just bring to a boil.

 

1 cup Nestle semi-sweet chocolate chips

1 tsp vanilla

Add the chocolate, stir and beat with a fork until smooth. Add vanilla. Let it sit for 20 minutes to cool.

 

2 – 3 cups Dominos powdered sugar

Transfer to a larger bowl if needed. Add 2 cups of powdered sugar and beat on medium speed with a mixer. Add additional sugar a bit at a time until the desired consistency is reached. Spread on the top of your cake. This is best suited for a flat cake because it is too soft to use on the sides of a layer cake. If you want to make a layer cake, let it run down the sides or frost the top & center layer with the fudge and use whipping cream on the sides.

 

Vanilla Buttercream Frosting

1/4 cup butter (1/2 stick)

2 cups Dominos powdered sugar

Soften the butter in the microwave 10 seconds on defrost mode. Don’t let it melt. Blend butter and powdered sugar with a mixer until it forms a pebbly texture.

 

2 tsp vanilla

2 cups additional powdered sugar

About 3 Tbsp milk

  

Add the vanilla and 1 Tbsp milk. Blend well. Alternate adding ¼ cup powdered sugar and 1 tsp of milk until all of the sugar is mixed in. Keep it on the dry side. If it gets shiny, add a little more powdered sugar.

   

1 Tbsp Crisco shortening

 

Add the Crisco to make it fluffy and beat on high speed for a minute.

 

Check the consistency for spreading. If it is too soft, add a tablespoon of powdered sugar and beat well. If it is too stiff, add a teaspoon of milk and beat well.

 

Chocolate Cake

 

Oven 350 F

1 ½  cups sugar

½ cup Crisco shortening

 

Mix on medium speed.

2 eggs

Add and mix on medium speed.

 

4 Tbsp (heaping) Hershey Cocoa

½ cup hot water

 

In a separate small bowl or large cup, mix together and stir with a fork until the cocoa is dissolved. Add to the sugar mixture and mix on medium speed until well blended and fluffy. Scrape the sides and bottom of the mixing bowl a few times with a rubber spatula.

 

2 cups flour

1 tsp baking soda

1 tsp baking powder

 

Sift together and add to the batter. Mix on low speed until well blended.

1 tsp vanilla

1 cup milk

Add liquid and mix on slow to avoid splashing. Mix batter on medium-high for two minutes.

 

1 Tbsp shortening

2 Tbsp flour

Prepare two 8” round cake pans or one 9×13” pan. Use a paper towel to grease the bottom and sides of the cake pans. Sprinkle with flour and roll around to coat the pan. Turn over the pan and tap gently to remove the excess flour.

 

Pour the batter into the pans. Shake the pan horizontally to level the batter and climb the walls a bit.

 

Bake the cake in a preheated 350F oven for about 25 minutes. To test for doneness, insert a toothpick in the center of the cake; the cake is done when it comes out clean.

 

Let the cake cool in the pan for 5 minutes, then slide a table knife around the edges to loosen. Place a plate upside down on top of the pan, invert and tap the bottom of the pan to remove the cake. Cool on a wire rack for at least 30 minutes before frosting.

 

Frost the cake with vanilla buttercream frosting or chocolate fudge frosting.

 

This chocolate cake with thick vanilla buttercream frosting is simply “Birthday Cake” at our house. The cake recipe originated from Donna Faust in Ree Heights. Her cake was a little more dense and moist than this version which I have adapted over the years. I remember eating Donna’s cake with chocolate frosting many times in Ree Heights as a child.