Cake
Here are six cake recipes that are sure to be a hit. Check out the All-in-One Chocolate Cake, the Dense and Delicious Chocolate Cake, and then the rest of the cakes in today's post. Enjoy!
MOIST LAZY DAISY CAKE
This is from Carrie Barlett of Gallatin, Tennessee, and posted on Taste of Home. Carrie wrote, "We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama."
Prep Time: 20 minutes; Bake Time: 25 minutes; Makes 9 servings
To view this online, go to https://www.tasteofhome.com/recipes/moist-lazy-daisy-cake/.
Ingredients
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
Frosting:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut
Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour batter into a greased 9-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1-1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces (3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2-1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
DENSE AND DELICIOUS CHOCOLATE CAKE
This is from the October 2006 issue of Vegetarian Times (page 31), and begins, “Wow the chocolate lovers in your life with this fudgy creation that’s as easy to whip up as a cake mix.” Makes 10 servings.
To view this online, click here.
Ingredients
Chocolate Cake
1 cup all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 cup low-fat buttermilk
1 large egg
2 tsp. vanilla extract
1/2 cup brewed espresso or strong coffee
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, cut into small pieces
Fudge Glaze
2 Tbs. low-fat buttermilk
2 Tbs. cocoa powder
2 Tbs. unsalted butter
1/2 cup confectioners' sugar
1 tsp. vanilla extract
Preparation
Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.
Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.
Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.
Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.
Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2 – 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
POOR MAN'S CAKE
Maryann and I went to high school together, then wrote back and forth for years. She managed to visit twice, two years apart. In one letter, she sent along this and the next recipe. "Maybe my cousin’s recipe," she wrote. We've since lost touch, but I've often wondered whatever happened to her.
Ingredients
1 C brown sugar
1/2 tsp. cinnamon
1 C water
2 C flour, shifted
1/3 C oil
1/2 tsp. baking powder
1 C raisins
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
Directions
Mix brown sugar, water, oil, raisins, nutmeg and cinnamon in pan. Boil 3 minutes. Cool thoroughly. Add remaining ingredients. Bake in square pan in moderate oven (350 degrees) for 35 minutes.
POOR MAN'S CAKE #2
Aunt Sammy’s Depression Days
Maryann wrote, "Mom’s recipe. 1931 era. Don’t know if it’s (era) important or not."
Ingredients
3 eggs
1 C sugar
1/4 tsp. cinnamon
1 tsp. vanilla
2 C bread crumbs
Directions
Mix all ingredients together, blending well by hand. Grease 8X8" baking pan. Press mix into pan. Bake at 300 degrees for 30 minutes. Add raisins, fruit, or wine if available.
MOIST LAZY DAISY CAKE
This is from Carrie Barlett of Gallatin, Tennessee, and posted on Taste of Home. Carrie wrote, "We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama."
Prep Time: 20 minutes; Bake Time: 25 minutes; Makes 9 servings
To view this online, go to https://www.tasteofhome.com/recipes/moist-lazy-daisy-cake/.
Ingredients
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
Frosting:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut
Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour batter into a greased 9-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1-1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces (3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2-1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
DENSE AND DELICIOUS CHOCOLATE CAKE
This is from the October 2006 issue of Vegetarian Times (page 31), and begins, “Wow the chocolate lovers in your life with this fudgy creation that’s as easy to whip up as a cake mix.” Makes 10 servings.
To view this online, click here.
Ingredients
Chocolate Cake
1 cup all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 cup low-fat buttermilk
1 large egg
2 tsp. vanilla extract
1/2 cup brewed espresso or strong coffee
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, cut into small pieces
Fudge Glaze
2 Tbs. low-fat buttermilk
2 Tbs. cocoa powder
2 Tbs. unsalted butter
1/2 cup confectioners' sugar
1 tsp. vanilla extract
Preparation
Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.
Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.
Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.
Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.
Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2 – 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
POOR MAN'S CAKE
Maryann and I went to high school together, then wrote back and forth for years. She managed to visit twice, two years apart. In one letter, she sent along this and the next recipe. "Maybe my cousin’s recipe," she wrote. We've since lost touch, but I've often wondered whatever happened to her.
Ingredients
1 C brown sugar
1/2 tsp. cinnamon
1 C water
2 C flour, shifted
1/3 C oil
1/2 tsp. baking powder
1 C raisins
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
Directions
Mix brown sugar, water, oil, raisins, nutmeg and cinnamon in pan. Boil 3 minutes. Cool thoroughly. Add remaining ingredients. Bake in square pan in moderate oven (350 degrees) for 35 minutes.
POOR MAN'S CAKE #2
Aunt Sammy’s Depression Days
Maryann wrote, "Mom’s recipe. 1931 era. Don’t know if it’s (era) important or not."
Ingredients
3 eggs
1 C sugar
1/4 tsp. cinnamon
1 tsp. vanilla
2 C bread crumbs
Directions
Mix all ingredients together, blending well by hand. Grease 8X8" baking pan. Press mix into pan. Bake at 300 degrees for 30 minutes. Add raisins, fruit, or wine if available.
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