‘Cake’
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Oven 350 F
Yields 2 dozen cupcakes
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1 ¾ cups sugar
2/3 cup butter
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Soften the butter slightly in the microwave. Beat together.
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2 eggs
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Add and beat.
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2 1/3 cups flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup milk
1 tsp Vanilla
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Add and beat.
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3 bananas, mashed
Optional:
2/3 cup walnuts or
1 cup chocolate chips
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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.
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Oven 350 F
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4 eggs
1 2/3 cup sugar
2/3 cup canola oil
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Beat together on high speed for a minute.
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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)
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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.
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| ¼ cup dark rum |
Sprinkle the rum over the top of the warm cake. Cover with plastic wrap and refrigerate overnight.
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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.
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2 Tbsp dark rum
¼ cup eggnog
Approx. 2 cups additional powdered sugar
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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!
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Oven 350 F
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| 1 cup sugar
1/3 cup shortening
1 egg
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Beat together.
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| 1 cup milk
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Add and beat.
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| 2 cups flour
3 tsp baking powder
1 tsp salt
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Sift together, add and beat.
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| 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.
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Oven 350 F
Yields: 2 dozen
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| 4 eggs
1 2/3 cup sugar
2/3 cup canola oil
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Beat together on high speed for a minute.
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| 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
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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. |
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350 F
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1 cup butter (2 sticks)
2 cups sugar
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Soften the butter in the microwave for 20 seconds on the lowest setting- do not melt. Beat together with sugar.
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4 eggs
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Separate the egg yolks. Reserve the whites in a small mixing bowl. Add the yolks to the batter.
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3 cups flour
3 tsp baking powder
1 tsp salt
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Sift together. Add and mix.
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1 cup milk
2 tsp vanilla
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Add and mix. Beat on medium speed for 2 minutes.
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Egg whites (from above)
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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.
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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!
Posted in Cake, Dessert | 1 Comment »
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1/4 cup butter (1/2 stick)
1/2 cup Hershey’s cocoa
1-1/2 cups powdered sugar
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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.
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2 tsp vanilla
2 cups powdered sugar
1/4 cup whipping cream
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Add the vanilla and half of the cream. Blend well. Alternate adding powdered sugar and cream until all of the sugar is mixed in. Keep it on the dry side. If it gets shiny, add a little more powdered sugar.
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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 cream and beat well.
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Posted in Cake, Chocolate, Dessert | No Comments »
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1/3 cup heavy cream
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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.
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1 cup Nestle semi-sweet chocolate chips
1 tsp vanilla
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Add the chocolate, stir and beat with a fork until smooth. Add vanilla. Let it sit for 20 minutes to cool.
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2 – 3 cups Dominos powdered sugar
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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.
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Posted in Cake, Dessert | No Comments »
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1/4 cup butter (1/2 stick)
2 cups powdered sugar
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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.
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2 tsp vanilla
4 cups additional powdered sugar
1 cup whipping cream
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Add the vanilla and half of the cream. Blend well. Alternate adding sugar and cream until all of the sugar is mixed in. Keep it on the dry side. If it gets shiny, add a little more powdered sugar.
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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 cream and beat well.
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Oven 350 F
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1 1/2 cups sugar
1/2 cup Crisco shortening
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Mix on medium speed.
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2 eggs
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Add and mix on medium speed.
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4 Tbsp (heaping) Hershey Cocoa
1/2 cup warm water
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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.
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2 cups flour
1 tsp baking soda
1 tsp baking powder
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Sift together and add to the batter. Mix on low speed until well blended.
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1 tsp vanilla
1 cup milk
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Add liquid and mix on slow to avoid splashing. Mix batter on medium-high for two minutes.
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1 Tbsp shortening
2 Tbsp flour
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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.
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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.
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