Cakes
When we're looking for a dessert for a celebration, Cakes just seem to fit the bill. To that end, here are six cakes to get the celebration going, including Splattered White Chocolate Cake and Cherry-Mallow Cake. Enjoy!
STRAWBERRY LAYER CAKE
This is from Lisa Donovan in The New York Times cooking enewsletter. For this recipe, Lisa wrote, "Summer is a soft, or strong, hue of pink in the South, depending on who is making the strawberry cake. When strawberries come alive, anywhere from early March down in Louisiana to as late as June as far up as East Tennessee, Southerners take to their strawberry cakes for as many celebrations as they can. Often referred to as church cakes in the South, layer cakes reign supreme. And strawberry layer cakes take the cake as the most sought-after style for many bakers. This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a regal and splendid cake worthy of any high celebration or common weekday luncheon."
Prep Time: 20 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 40 minutes; Yield: 12 servings (one 9-inch layer cake)
This was featured in "This Impressive Cake Has Many Layers," and can be viewed online at https://cooking.nytimes.com/recipes/1025294-strawberry-layer-cake.
Also, check out Melissa Clark's wonderful guide, "How to Frost a Cake."
While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Why? Great recipes, great guides, and more.
Ingredients
For the Cake
Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans
3-3/4 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse kosher salt, such as Morton (or 1-3/4 teaspoons Diamond Crystal)
3/4 teaspoon baking soda
2-1/2cups strawberry preserves (see Tip)
3/4 cup buttermilk
2 teaspoons vanilla paste
1 cup plus 2 tablespoons salted butter, room temperature
2-1/4 cups granulated sugar
6 medium or large eggs
1 to 2 teaspoons red food coloring gel (optional)
For the Frosting
1-1/2 cups salted butter, softened but slightly chilled
1 cup/8 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla paste
1 cup strawberry preserves
1/2 to 3/4 teaspoon red food coloring gel (optional)
For the Layers
1 cup strawberry preserves
Preparation
Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (9-inch) cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper then spray or butter and flour the top of the parchment.
Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk together until well incorporated. In a large measuring cup with a spout, combine the strawberry preserves, buttermilk and vanilla paste; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.
Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well, then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.
Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored, 35 to 40 minutes, rotating the pans on their racks midway through for even baking. Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)
Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the vanilla paste and strawberry preserves. Whisk until fluffy, 2 to 3 minutes. Add food coloring, if using, and tint to your preferred color, whisking until incorporated.
To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. Spread 1/2 cup strawberry preserves on top of the first layer, then top with 1 generous cup frosting, spreading evenly over the preserves. If the frosting is soft, chill in the fridge or freezer for 10 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, adding preserves and then frosting. Chill 10 minutes to set frosting and then top with the final layer, cut side down.
Using a large offset spatula, spread a crumb coat (a thin layer of frosting) on the entirety of the cake, making sure the sides and top are evenly covered. Chill to set the crumb coat, 10 to 15 minutes, then cover with the remaining frosting, decorating as you like. The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.
Tip
Look for a brand of strawberry preserves that uses sugar versus high-fructose corn-syrup, such as Bonne Maman.
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1-1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1-1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
CHERRY-MALLOW CAKE
This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”
Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15
Ingredients
4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package; you can use vegetarian marshmallows, which I highly recommend)
1 package (18-1/4 ounces) yellow cake mix
1 can (21 ounces) cherry pie filling
Directions
Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
Remove pan from oven and cool on wire racks.
After the cake is cool, cut into squares.
BLACKOUT CAKE
This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."
Yield: 1 cake; Time: 3 hours plus chilling
This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.
Ingredients
For the cake:
1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
For the filling:
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
For the frosting:
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla
Preparation
Heat the oven to 375 degrees.
To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
SPLATTERED WHITE CHOCOLATE CAKE
This is from Betty Crocker, and begins, "Imperfection is perfection on this imaginative cake. Splattered with whichever colors you like, it's primed for a celebration!"
Prep Time: 60 minutes; Total Time: 2 hours 55 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
3 oz white chocolate baking bars or squares, chopped (from 6-oz package)
2 tablespoons whipping cream
1 box white cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 eggs
Frosting and Splatters
1 package (6 oz) white chocolate baking bars or squares, chopped
1/3 cup whipping cream
1 cup butter, softened
6 cups powdered sugar
1/2 cup pink candy melts, melted
1/2 cup orange candy melts, melted
1/2 cup yellow candy melts, melted
Directions
Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 2 (9-inch) round pans with baking spray with flour. In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 minutes.
In large bowl, beat cake mix, sour cream, oil, eggs and white chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In small microwavable bowl, microwave 6 oz white chocolate and 1/3 cup whipping cream, uncovered, on High 1 minute, stirring every 30 seconds, until smooth.
In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth.
Place 1 cake layer on cake plate, top side down. Spread with 2/3 cup frosting. Top with remaining cake layer top side up. Frost side and top of cake.
Using teaspoon, splatter top and side of cake with melted candy melts, alternating colors. Let stand at room temperature until 30 minutes or until set.
Tips from the Betty Crocker Kitchens
tip 1
Look for the candy melts at craft and specialty stores. Sometimes they are available at large grocery stores too.
STRAWBERRY LAYER CAKE
This is from Lisa Donovan in The New York Times cooking enewsletter. For this recipe, Lisa wrote, "Summer is a soft, or strong, hue of pink in the South, depending on who is making the strawberry cake. When strawberries come alive, anywhere from early March down in Louisiana to as late as June as far up as East Tennessee, Southerners take to their strawberry cakes for as many celebrations as they can. Often referred to as church cakes in the South, layer cakes reign supreme. And strawberry layer cakes take the cake as the most sought-after style for many bakers. This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a regal and splendid cake worthy of any high celebration or common weekday luncheon."
Prep Time: 20 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 40 minutes; Yield: 12 servings (one 9-inch layer cake)
This was featured in "This Impressive Cake Has Many Layers," and can be viewed online at https://cooking.nytimes.com/recipes/1025294-strawberry-layer-cake.
Also, check out Melissa Clark's wonderful guide, "How to Frost a Cake."
While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Why? Great recipes, great guides, and more.
Ingredients
For the Cake
Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans
3-3/4 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse kosher salt, such as Morton (or 1-3/4 teaspoons Diamond Crystal)
3/4 teaspoon baking soda
2-1/2cups strawberry preserves (see Tip)
3/4 cup buttermilk
2 teaspoons vanilla paste
1 cup plus 2 tablespoons salted butter, room temperature
2-1/4 cups granulated sugar
6 medium or large eggs
1 to 2 teaspoons red food coloring gel (optional)
For the Frosting
1-1/2 cups salted butter, softened but slightly chilled
1 cup/8 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla paste
1 cup strawberry preserves
1/2 to 3/4 teaspoon red food coloring gel (optional)
For the Layers
1 cup strawberry preserves
Preparation
Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (9-inch) cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper then spray or butter and flour the top of the parchment.
Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk together until well incorporated. In a large measuring cup with a spout, combine the strawberry preserves, buttermilk and vanilla paste; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.
Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well, then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.
Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored, 35 to 40 minutes, rotating the pans on their racks midway through for even baking. Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)
Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the vanilla paste and strawberry preserves. Whisk until fluffy, 2 to 3 minutes. Add food coloring, if using, and tint to your preferred color, whisking until incorporated.
To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. Spread 1/2 cup strawberry preserves on top of the first layer, then top with 1 generous cup frosting, spreading evenly over the preserves. If the frosting is soft, chill in the fridge or freezer for 10 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, adding preserves and then frosting. Chill 10 minutes to set frosting and then top with the final layer, cut side down.
Using a large offset spatula, spread a crumb coat (a thin layer of frosting) on the entirety of the cake, making sure the sides and top are evenly covered. Chill to set the crumb coat, 10 to 15 minutes, then cover with the remaining frosting, decorating as you like. The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.
Tip
Look for a brand of strawberry preserves that uses sugar versus high-fructose corn-syrup, such as Bonne Maman.
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1-1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1-1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
CHERRY-MALLOW CAKE
This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”
Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15
Ingredients
4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package; you can use vegetarian marshmallows, which I highly recommend)
1 package (18-1/4 ounces) yellow cake mix
1 can (21 ounces) cherry pie filling
Directions
Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
Remove pan from oven and cool on wire racks.
After the cake is cool, cut into squares.
BLACKOUT CAKE
This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."
Yield: 1 cake; Time: 3 hours plus chilling
This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.
Ingredients
For the cake:
1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
For the filling:
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
For the frosting:
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla
Preparation
Heat the oven to 375 degrees.
To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
SPLATTERED WHITE CHOCOLATE CAKE
This is from Betty Crocker, and begins, "Imperfection is perfection on this imaginative cake. Splattered with whichever colors you like, it's primed for a celebration!"
Prep Time: 60 minutes; Total Time: 2 hours 55 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
3 oz white chocolate baking bars or squares, chopped (from 6-oz package)
2 tablespoons whipping cream
1 box white cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 eggs
Frosting and Splatters
1 package (6 oz) white chocolate baking bars or squares, chopped
1/3 cup whipping cream
1 cup butter, softened
6 cups powdered sugar
1/2 cup pink candy melts, melted
1/2 cup orange candy melts, melted
1/2 cup yellow candy melts, melted
Directions
Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 2 (9-inch) round pans with baking spray with flour. In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 minutes.
In large bowl, beat cake mix, sour cream, oil, eggs and white chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In small microwavable bowl, microwave 6 oz white chocolate and 1/3 cup whipping cream, uncovered, on High 1 minute, stirring every 30 seconds, until smooth.
In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth.
Place 1 cake layer on cake plate, top side down. Spread with 2/3 cup frosting. Top with remaining cake layer top side up. Frost side and top of cake.
Using teaspoon, splatter top and side of cake with melted candy melts, alternating colors. Let stand at room temperature until 30 minutes or until set.
Tips from the Betty Crocker Kitchens
tip 1
Look for the candy melts at craft and specialty stores. Sometimes they are available at large grocery stores too.
Comments
Post a Comment