Pumpkin Cake

This is the perfect time of year for everything pumpkin.  And me, personally, I love pumpkin.  So here is an amazing way to enjoy all things pumpkin - Pumpkin Cake!  

This recipe is from my mother-in-law and it has served me well over the years.  

Ingredients:

Crust:

1 box yellow cake mix (reserve 2/3 cup for topping)

1/2 cube (4 TB) butter - at room temperature

1 egg

Filling:

1 16 oz can pumpkin puree

2/3 cup milk

1/2 cup sugar

2 eggs

1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, dash of ginger and ground cloves)

Topping:

2 TB butter - at room temperature

2/3 cup reserved cake mix

1 tsp cinnamon

In a large bowl, combine cake mix, butter and egg.  Mix with a fork or pasty cutter to combine.

Press mixture into the bottom of a 9x13 pan.  Use your fingers - it's the only way.

In another bowl (or the same one after you've washed it out), combine all the filling ingredients.   Stir with a whisk to throughly combine them all.

Pour filling mixture on top of crust.  

Take reserved cake mix and add cinnamon and butter.  Use a fork and combine until it forms a crumble consistency.

Sprinkle this mixture on top of the pumpkin filling.

Bake at 350 degrees for 50 to 60 minutes.  It will come out golden and wonderful.

Serve it while it's still warm - although my kids have been know to eat this even if it's cold.

Make sure and add a large dollop of fresh whipped cream.   Believe me, you'll be going back for seconds.

Enjoy!

Fruit Cocktail Cake

This recipe has been in my family for a few generations. It's our typical Sunday night dessert.  There are only a handful of ingredients, you can whip up in a hurry and it tastes great!  Perfect for a Sunday evening.

Ingredients:

Cake:

2 cups flour

1 1/4 cups sugar

2 tsp baking soda

2 eggs

1 can (14 oz) fruit cocktail

1/2 cup brown sugar

1/4 cup chopped walnuts or pecans (optional)

Syrup:

1 cup evaporated milk

3/4 cup butter

3/4 cup sugar

Put flour, sugar and soda in a bowl.  Whisk to combine.

Add the eggs and juice from the fruit cocktail.  I started with a whisk, but had to quickly switch to a wooden spoon - it was just too thick.  Mix until combined.

Gently stir in fruit.  It will thin out slightly with the fruit.

Pour into a greased and floured 9x13 pan.

Sprinkle brown sugar (and nuts if you want) on the top.  Bake at 350 degrees for 35 minutes.

When you pull it out it will look like this.  While it is cooling, you will make the syrup.

In a large saucepan combine the sugar, butter and evaporated milk.  Bring to a boil.

Boil for 1 minute.  It will foam up, so you want to keep stirring. 

Place a slice of cake on a plate, and then pour syrup over the top.  Make sure that you get enough syrup.  : ) 

This is best while warm, so don't wait too long to enjoy!

Classic Chocolate Cake

The Classic Chocolate Cake is a big favorite in our house. My son is constantly requesting it, however on this occasion we had it for my daughter's 2nd birthday.

We went the simple route - no frills or bells or whistles, just plain and delicious Chocolate Cake!

Ingredients:

1 chocolate cake mix

Frosting:

1/2 cup softened butter

1/2 cup shortening

1 tsp vanilla

3/4 cup cocoa powder

6 1/2 cups powdered sugar

1/2 cup milk - a little more if needed

Start by mixing your chocolate cake mix according to the package directions.

Then take your cake pan (I used two rounds) and trace the bottom on two sheets of wax paper. Cut out the circles.

Use a paper towel and shortening to grease the cake pans. Then place the wax paper circle on the bottom of the cake pans. Grease the top of the wax paper. Then place some flour in the cake pans and swirl around until pans are lightly coated with flour. Pour out the excess flour.

Pour in the prepared cake mix. Make sure that you have equal parts in each pan. Cook according to package directions.

Once the cake is done (you know that toothpick trick?), set them out to cool.  Once the cake is completely cooled, you are ready to frost it.

In a large bowl, cream together the butter and shortening.  Add the vanilla, cocoa and powdered sugar.  Mix until just combined.  Add the milk and continue to mix until everything is throughly combined.  

We like frosting, so this recipe makes a lot.

Now you get to frost the cake.  First, remove the cakes from their pans.  Run a butter knife along the edge between the cake and the pan.  Then turn the pan over.  With the wax paper circle, the cake should easily fall out and unto your surface (usually my hand) - so be prepared.

Place the first cake right side up on your cake plate.  If the top is exceptionally domed, you can use a serrated knife to flatten it out - but do this before you put it on the cake plate.

Frost the top of the cake.





Now place the next cake on top, but this time put it upside down.

Frost the entire cake, making sure to completely fill in all the cracks between the two cakes.

I like to use my offset spatula to create a swirl design on the cake.




Believe me, your family will love this cake!

Perfect for any occasion.

Enjoy!

Chocolate Peppermint Cupcakes

This is my first year making these for Christmas. How could I not when I absolutely love the combination of chocolate and peppermint!

Ingredients:

1 box chocolate cake mix

1/2 cup shortening

1/2 cup butter (softened)

4 cups powdered sugar

1 tsp peppermint extract

4 - 5 Tbsp milk

5 peppermint candies

Make cake mix according to package directions. I used the Betty Crocker Triple Chocolate Fudge cake. It had small chocolate chips in it that won me over.

Pour prepared cake mix into 24 paper lined cupcake tins. Bake according to directions and allow the cupcakes to cool to room temperature.

While the cupcakes are cooling, make the peppermint frosting.

In a large bowl, combine the shortening and butter. Add powdered sugar, peppermint extract, and 3 Tbsp of milk. Once the frosting is combined, continue to add 1 to 2 more Tbsp until you reach your desired consistency.

Place peppermints in a small resealable plastic bag. Use a rolling pin to get out all your aggression on those peppermints.

Believe me, it won't take very long and before you know it you will have small chunks of peppermints to accent the cupcakes.

Put your frosting in a large pastry bag. You can use a large round tip, or you can do what I did and just cut off the tip of your pastry bag. I cut it about 1-1/2 inch up from the tip.

Frost the cupcakes by squeezing the bag while making a circular motion on the cupcake.

Remember those crushed peppermints?

Now is the time to use them. Sprinkles the peppermint all over the top of the cupcakes. The larger chunks may not stick, so you will probably have to lightly press them into the frosting.

And now you're done. That's it!

Simple and delicious.

Coconut Cake

I was trying to organize all of my food pictures when I came across these. I made this cake a while ago - like beginning of summer a while ago, before nice camera a while ago.

But, since I probably won't make it again anytime soon, and everyone should absolutely have this recipe - I decided to post it.

Seriously, one of the best cakes ever!

Cake Ingredients:

3 sticks butter - at room temperature

2 cups sugar

5 extra large eggs at room temperature

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup milk

4 ounces sweetened shredded coconut

Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Then line the bottom with wax paper or parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

Crack eggs into small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; that's okay.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixture on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife.

Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling off.

Now onto the frosting -

Frosting Ingredients:

1 pound cream cheese at room temperature

2 sticks butter at room temperature

3/4 tsp. vanilla extract

1/4 tsp. almond extract

1 pound powdered sugar, sifted

6 ounces sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extract on ow speed. Add the powdered sugar and mix until just smooth (don't whip!).

To assemble, place one layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

This cake is perfect for baby showers, bridal showers, or Sunday nights - really, anytime. Believe me, you should try it....absolutely divine!

Simple Strawberry Shortcake

Now...before you comment and tell me that this "sure doesn't look like strawberry shortcake" -just hold on a minute and listen.

While I call this "Strawberry Shortcake," it doesn't mean that you can't change things up and make this work for you. I did just that and look at this yummy dessert pictured above.

So, please keep reading and hopefully you'll like this recipe enough to give it a try.

Ingredients:

1 yellow cake (made according to package directions)

fresh whipped cream (or cool whip - you're choice...but really is their any choice except the real kind?)

4 cups fresh berries - strawberries (for an actual "Strawberry Shortcake"), blueberries, blackberries...really any that you have

1 to 2 Tb. sugar

Slice strawberries and place in a large bowl. Add the other fruit, slicing the blackberries in half. Sprinkle sugar on top of fruit and allow it to sit for 15 minutes - this will allow the juices to come out of the fruit and create a "sauce" at the bottom of the bowl.

Put a piece of cake on a plate. Place some fruit on the top. Make sure and get some of that yummy fruit juice on the bottom of the bowl. Add a huge dollop of whipped cream and serve.

*As a side note, you can add more or less sugar depending on your preferences. Just know that the more sugar you add, the more juice you will have at the bottom of the bowl.

This technic is called "macerate" - so you would then have macerated strawberries. Ever heard of this before? I'm sure that you have.

Just don't tell your husband that they are called "macerated strawberries", or he will laugh and laugh and laugh every time you make these. : )

Lemon Poppy Seed Bundt Cake

Lemon is such a spring time flavor. I love homemade lemonade, lemon pasta, lemon sorbet, and at one time I used to LOVE lemon bars. Unfortunately, I ate and entire pan once and now I get sick if I just look at them.

However, that was a long time ago... hum...maybe I should try them again...I think I know what I'm going to make this weekend...

I guess I better get back on topic. Lemon is wonderful! That is why I really like this lemon cake. It is full of moist lemony goodness.

Cake Ingredients:

1 package lemon cake mix

1 3.4 oz. package lemon instant pudding (or vanilla - but better with lemon)

1/4 cup poppy seeds

1/2 cup oil

1 cup warm water

4 eggs

Glaze Ingredients:

2 cups powdered sugar

lemon juice

milk

Combine cake mix, pudding mix, poppy seeds, oil and warm water in large mixing bowl.

Add eggs, one at a time, beating well after each addition.

Put in greased and sugared (with powdered sugar) bundt pan and ...

bake at 350 degrees for 45 minutes or until done.

To make glaze, place powdered sugar in a bowl. Stir in just enough lemon juice or milk to make it a runny consistency (I like to add mostly milk, with just a little lemon juice).

Once the cake has cooled slightly, place it upside down on a cake platter. Wait until it has cooled completely, and drizzle glaze over the top.

*If you want a slightly different flavor, you can add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. If you add these spices, put them in when you add the cake mix. It tastes good, however, I like the pure unadulterated lemon flavor. Either way, I'm sure you will enjoy.

Molten Chocolate Cakes

I make these every year for Valentine's Day. Once you see what is in them, you will realize why I only make them once a year....my waist line couldn't handle it if I made them more often.

These are amazingly good - when you cut them open, warm chocolate goodness comes pouring out. You MUST try these.

Ingredients:

4 oz. Semi-Sweet baking chocolate squares

1/2 cup (1 stick) butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

whipped cream (fresh if possible)

Preheat oven to 425 degrees. Butter four 3/4 cup ramekins. Place them on a baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH for 1 minute or until butter is melted. Stir with a wire whisk until chocolate is completely melted.

Stir in sugar until well blended.

Blend in eggs and egg yolks with wire whisk.

Stir in flour.

Divide batter among prepared custard cups.

Bake 13 minutes or until sides are firm but centers are soft. Let stand 1 minute.

Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped cream. I decided to add a little vanilla bean to my whipped cream - see the small black specks. Yep...that's vanilla bean. Yum....

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