Cakes
It's time for another round of cakes. Check out the The Cake, Peanut Butter Chocolate Cake, or any of the other cakes in today's post. Enjoy!
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
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 to 2-1/2 hours (or HIGH for 1-1/2 to 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.
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.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
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 to 2-1/2 hours (or HIGH for 1-1/2 to 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.
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.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
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