Marble Cake with Vanilla Frosting

Sometimes it’s just nice to be in your kitchen. After a quick inventory I realized I had everything I needed to make a homemade marble cake with a light fluffy vanilla frosting. I literally had everything! Who can resist that!

This delicious cake is moist and not to heavy the vanilla and chocolate flavors are perfect together and the light marshmallowy frosting adds just enough sweetness. And I’m here to tell ya making a cake for no real reason other than just to have some cake is awesome!

Here’s what you need:

Cake

2 1/4c. Flour

1 2/3 c. Granulated sugar

3 1/2 tsp baking powder

2/3 c. Butter or Shortening

1 1/4c. Milk

1 tsp. Vanilla

5 egg whites

3 tbsp cocoa powder

1/8 tsp baking soda

Preheat oven to 350°F Grease and flour a 9 x 13in glass cake pan.

Sift together flour, sugar, baking powder in a large mixing bowl add butter milk and vanilla mix on medium speed till well blended. Add egg whites and mix on high speed 2 minutes scraping the sides of the bowl as you mix. In a medium bowl reserve 1 2/3c. batter. Pour remaining batter into the cake pan. Add cocoa powder and baking soda to reserved batter mix well. Spoon onto the top of the vanilla batter and use a butter knife to swirl together for marble effect. Bake 40-45 minutes.

Frosting

2 room temperature egg whites

1/2 c granulated sugar

1/4c. Corn syrup

2 Tbsp. Water

1 tsp. Vanilla

In a large mixing bowl mix egg whites on high speed until stiff peaks form. Set aside. In a medium sauce pan stir together sugar, corn syrup, and water. Heat to a boil covered. Uncover and boil 4-8 minutes or until candy thermometer reads 240°F. On medium speed slowly pour syrup mixture into the egg whites and mix until glossy peaks form. Add vanilla and mix well. Place in the refrigerator for 20-30 minutes.

Cool cake completely before frosting. Enjoy!

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In a Fall Mood

I have a serious case of Autumn-itis. I am itching to get to the cooler weather, crock pot food, bonfires, and all of the wonderful fall desserts!

I made a nice family dinner tonight and decided to top it off with a Buttercream glazed Pumpkin Spice Pound Cake A la mode.

My house smells so good right now!! Pumpkin spice anything is a quintessential fall flavor. And it didn’t disappoint this recipe was delicious!

The warm spice cake combined with a creamy vanilla ice cream was perfection.

Here is the recipe, enjoy!

1 1/4 cup butter

2 eggs

1 c. Packed town sugar

1 1/4 c. Granulated sugar

1 can pumpkin puree

3 c. Flour

2 tap baking soda

1tsp cinnamon

Allspice, nutmeg, and ginger to taste.

Bake at 350 for 15-20 minutes or until cooked through.

For the glaze

1/4 c. Butter

2 c. Powdered sugar

1tsp vanilla

Water to get proper consistency

Pour over warm cake

Booze Berry Shortcake

Time for a quick summer treat! This fun twist on strawberry shortcake is a delicious and sweet treat!

Here’s what you need!

1 shot bourbon whisky, I used Willet’s Kentucky Bourbon Whisky

1/4 c. brown sugar

1/4c. Granulated sugar

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

2c chopped strawberries

1 c. Blueberries

1/2 c. Raspberries

1 loaf pre-prepared banana pound cake

Whipped cream

In a medium saucepan over med-high heat add bourbon, sugar, berries, and spices. Cook 2-3 minutes until berries soften slightly and syrup forms. Pour into a bowl and refrigerate.

Cut pound cake into slices, pour chilled Berry mixture over the cake and top with whipped cream. Enjoy!

Strawberry’s and Cream Jelly Roll

I haven’t done much baking lately so tonight I checked the pantry, enlisted a volunteer (my daughter) and we got busy in the kitchen making a Strawberry’s and Cream Jelly Roll! 

Jelly rolls are believed to be a product of Austria and consist of a sponge cake with a filling of jelly, whipped cream, or icing that is then rolled up. The cake itself is a sponge cake and not a crumb cake or birthday style cake. This is an important distinction because a crumb cake would never hold up to the process of rolling the baked caked. 

For our recipe we used a filling of both jelly and a homemade fluffy white frosting. It’s So Yummy! Here is what you need for the cake! 

3 lg eggs

1 cup granulated sugar

1/3cup of water

1/2tsp almond extract

3/4cup flour

1 tsp baking powder

1/4tsp. Salt

Powdered sugar

2/3cup of jelly

1 batch Betty Crocker Fluffy White Frosting , recipe here https://www.bettycrocker.com/recipes/white-mountain-frosting/df4dde06-abf9-4af8-9400-7e419564c50f

Preheat oven to 375°F line a baking sheet pan with parchment paper. In a medium bowl beat the eggs on high and slowly add granulated sugar. Beat in water and extract then slowly add dry ingredients. Beat well until batter is very smooth. Pour into pan and push it to the edges and corners. Bake 12-15 minutes or until toothpick inserted comes out clean. Immediately loosen cake from the sides of the pan and turn upside down on to a kitchen towel generously coated in powdered sugar. Remove parchment paper, trim off any crispy edges, and while still hot roll the cake and the towel place on a cooling rack for 30minutes or until well cooled. Once cool unroll cake spread on jelly and frosting and roll up the cake! Sprinkle with more powdered sugar. Enjoy! 

Wandering Through my Recipes

​I have shared recipes on a few different platforms, and I really do like Just-A-Pinch. A recipe sharing site with a test kitchen that tries things out. It has a comment forum that allows people to ask questions, and give kudos for the items that they really like. Instead of sharing or liking recipes if you want to try them later you “pinch” them and it saves them to a private recipe box of things that you like. It’s a neat site, check it out if you likewww.justapinch.com

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Like I was saying this site operates a test kitchen and if they really like something they award that recipe blue ribbons, kind of like the fair. I have one recipe that the test kitchen pinched and tried and guess what, this lady earned herself a blue ribbon!  Don’t let me fool you I earned this highest accommodation a few years ago, but like I said I was wandering through some of my recipes and this one came to mind.

I know the anticipation is killing you at this  point as to what recipe this could be. Well, it was a simple Margarita Cupcake with Tequila Lime Frosting. This frosting by the way is amazing, like eat the whole bowl amazing. To challenge myself a little further I baked the cupcakes in margarita glasses!

I think I just heard a gasp… yes, I baked the delicate glasses with the batter in them in a 300F oven… and it worked perfectly! Just like a glass baking dish!

I used a traditional white cake mix with the addition of a little green food coloring, and the recipe for this amazing frosting below!

Tequila Lime Frosting

3-4 c confectioners sugar

1/3 c butter, room temperature

1 small lime peel, grated

1 1/2 Tbsp lime juice

1-2 Tbsp tequila

lime wedge for garnish

grated lime peel for garnish

Mix all ingredients together until smooth, and top with the lime wedge and additional grated peel.  Happy cooking everyone!

Meal #2 And OMG That Cake!!

​Ok, recap…the BFF (Amber) and I are baking our way through a Betty Crocker cookbook. Two weeks ago we got started with a simple meatloaf meal, and the next weeks menu called for Chicken Piccata, Parmesan Rice and Peas with Bacon, Tomato Basil Crostini, and for dessert German Chocolate Cake.

We gathered all of our ingredients and got started. We decided to begin with the cake as it needed the most time for baking and cooling etc… It is really important to look at the provided prep and cooking times so you can coordinate your meal properly otherwise your chicken could be cold by the time your rice is done.

Side note story, Amber texted me the day before to ask why there wasn’t any cake mix or frosting on the grocery list! Ummm…. Amber…. I love ya but this is supposed to be cooking our way through a cookbook… so that means we make it from scratch! LOL

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Anyway, the cake mix went together very easily, and we followed all of the steps precisely. This was the very first time Amber had ever made a cake from scratch, so it was a lot of fun! We talked about the difference between soft peaks and stiff peaks when beating egg whites, and once the batter was in the oven, we made the frosting from scratch as well. This was my first ever attempt at the coconut pecan frosting that German Chocolate cake is known for, and I have to say it was easy to do, although I was really relieved that it set up because the it was really, and I mean really runny when it came off the stove.

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Crostini went together very quickly, italian bread, tomato, basil, mozzarella, and capers. I have had capers before and remembered them to be very salty, but I figured the cheese would help balance it,  and lastly the chicken piccata! I was also skeptical of the “sauce”for the chicken. Once coated and pan seared you’re supposed to pour a mixture of broth and lemon juice over it. It sounded awful to me and I was certain it was going to make the chicken breading soggy. Much to my amazement it didn’t and it really added a brightness to it.

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I had a lot of concerns about this meal as I was going… was the frosting going to set up, were the capers going to be too salty, was the chicken going to be soggy…

Now let’s talk about the rice, this was the easiest, and most delicious recipe I have had in a long time,and to make it even better you prepare it all in one pan! It was creamy and light, simply delicious!

With our meal ready, and the cake layers complete with frosting we sat down with the boys to enjoy it! The chicken was juicy with a nice crispy coating, and the rice amazing, I found the crostini to be a little dry but still very flavorful, and now let’s talk about this cake.

I have NEVER, and I mean never had a chocolate cake this good. And that’s saying a lot! I have blogged my own recipes for other chocolate cakes and I’m telling you this was heaven sent! It was moist and delicious, melted in your mouth! The frosting was sweet and buttery… I could have eaten the whole thing… and to make sure I didn’t I sent the rest home with Amber! Who now believes that homemade cake is the only way to eat cake!

We’ll be taking a week off for vacation, and then we’ll have another great family meal from Betty Crockers Red Book! We’ll keep ya posted! Thank you!

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 Here is the link for this to die for recipe!

http://www.bettycrocker.com/recipes/german-chocolate-cake/17f6f6d1-2a74-4626-a51a-dd1cd5fc22fd 
Enjoy!!

Cake turned upside down

​Reposted from May 2012… And yes I’m still on a diet lol! 😄

I recently started a self improvement project, a.k.a. weight loss plan… 😉 and found a great recipe for a pineapple upside down cake that uses less sugar and fat but still tastes fantastic!  Practically a miracle if you ask me.  I found the cake to be moist, and the pineapple carmelized perfectly I couldn’t have asked for a better turn out, really! Just try it for yourself, here is the recipe for a dieters dream pineapple upside down cake. Enjoy!

Pineapple Upside Down Cake

4 Tbsp butter

1/4 cup light brown sugar or brown sugar splenda mix

1 can pinapple slices

1/4 cup reserved juice from pineapple

1 c. prepared vanilla cake mix

1 egg

In a cake pan on the stove melt 2 Tbsp of the butter and add 1/4 cup brown sugar, add the pineapple ring and allow to cook for 2-3 minutes on each side to allow the pineapple to carmelize. Remove from heat.

Melt the 2 remaining Tbsp of butter and combine with the egg, reservedpineapple juice and 1 c. of cake mix (dry)  Blend together thoroughly and pour over the pineapple.  Bake in a 350 degree oven for 30-35 minutes.  Cool slightly and turn cake over onto cake plate while still warm.  And, VIOLA! a beautiful pineapple upside down cake!! Enjoy!