Category: Cake


I baked a carrot cake cheesecake for Olivia’s birthday.  Dairy free so Donnie could eat it.  It was soooo good!

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Carrot Cake:

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. calt

1 tsp. each cinnamon, nutmeg, and allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 C. shredded carrots

1 C. raisins, soaked in rum, drained

1 small can crushed pineapple, drained

1 C. chopped nuts (optional)

Spray a 13 x 9 cake pan.

Whisk dry ingredients together.

In a separate bowl, beat the eggs for 2 minutes and add sugar and vanilla.  Add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into cake pan.

Cheesecake:

2 containers daiya or tofutti cream cheese

1/2 c. sugar

3 eggs

1/2 C. non-dairy yogurt

1 tsp. vanilla

Blend ingredients until smooth and spoon evenly over carrot cake batter.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

Top with berries, if desired.

 

 

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Super easy and addictive!

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Butter bottom and sides of a 4 at. Crock pot.

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Pour 2 cans pie filling into crockpot  and spread evenly.

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Combine 1 box cake mix and one stick of butter melted. I used butter pecan cake mix. Yum!

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Spread over pie filling and cook on low 2 hours.  Top with vanilla yogurt!

 

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Cake:

1 1/2 cups (3 sticks) unsalted butter, plus more for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1/2 cup boiling water

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour (not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

 

 

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

 

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

 

 Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

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Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top.

Place one cake layer on a serving platter; spread 1 1/2 cups peanut butter buttercream frosting over the top.  Add chopped mini peanut butter cups. Add the second cake layer, and spread with another 1 1/2 cups frosting.  Add chopped mini peanut butter cups. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Pour chocolate ganache over top and let drizzel down the sides.  Garnish with mini chocolate peanut butter cups.  Serve.

Frosting:

3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup milk
1/3 cup peanut butter

Stir together powdered sugar, vanilla and milk. Stir in peanut butter. Beat until smooth and spreadable.

Ganache:

8 oz good quality semisweet chocolate chips

1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

I’m also going to make my mom’s famous apple cake for Thanksgiving.  This time, though, I will add some dried cranberries and pistachios in with the apples to give it some pizzazz.  The two cakes can bake side by side.  While they are baking, Donnie and I will be making pies, too.

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3              C. flour

2              C. sugar

1              C. oil

4              Unbeaten eggs

½             tsp. salt

7              Tbsp. orange juice

2 ½         tsp. vanilla

3              tsp. baking powder

Combine cake ingredients.

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Filling:

Mix together 4 to 5 (or more!) sliced peeled apples, 2 tsp. cinnamon and ¼ C. sugar.

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Pour half of dough into 13 x 9 dish that has been sprayed with cooking spray.

Layer apples over dough

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and top with remaining dough.

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350° oven 60 minutes until golden.

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Sprinkle with powdered sugar, top with whipped cream, and serve!

 

We are going to my daughter’s for Thanksgiving.  I’m bringing a Pumpkin Pie Cake and other desserts and am making my famous crock pot spinach dip.

I’ve never made the Pumpkin Pie Cake, so the picture is from Allrecipes.com.

pumpkin-pie-cake

(Picture from ChristyJ on Allrecipes.com)

I’m adapting the recipe to fit what I have on hand.  Some recipes say to use evaporated milk.  The original recipe called for yellow cake mix.

1 29 oz. can pumpkin

4 eggs

1 c. milk

1 1/2 c. sugar

2 tsp. pumpkin pie spice

1/2 tsp. salt

1 box butter pecan cake mix

1 c. chopped pecans

1 c. melted butter

Mix first 6 ingredients and pour into 13 x 9 baking dish sprayed with baking spray.

Sprinkle dry cake mix.

Drizzle with butter.

Sprinkle with nuts.

Bake at 350 F for one hour.

Top with whipped cream.

 

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