Cake
Nothing says celebrate, dessert-wise, like Cake. Check out today's six cake recipes, including the Peanut Butter Chocolate Cake, the Dr. Pepper Cake, and the rest of today's yumminess. Enjoy!
CHOCOLATE GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
HOT PINK RASPBERRY AND CREAM CAKE
Here's a great recipe to try for New Year's Eve! It comes from Tablespoon's e-newsletter, and begins, “Create layers of luscious cream and cake with a tart punch of fresh raspberries.” Prep Time: 30 min; Total Time: 1 hr 40 min; makes 8 servings.
To view this online, along with a photo of this (!), click here.
Ingredients
1-1/4 cups Pillsbury BEST® Self-Rising Flour
2 eggs
1 cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
2 cups fresh raspberries
Directions
Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
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.
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.
DR. PEPPER CAKE
This yumminess is from Catherine Jessee at Simply Recipes. This recipe begins, " This is a magical dessert that combines Dr. Pepper and spice cake. Tender, moist, and perfectly spiced, this Dr. Pepper cake is like a ginger chocolate cake with the added pizzazz of arguably the best soda out there. Bonus: This recipe uses a whole 12-ounce can for the cake and icing.
"The Dr. Pepper adds flavor and leavening, giving the light cake much of its rise. This 9x13 dessert comes together quickly and easily, and a simple but flavorful icing puts it over the top. Serve Dr. Pepper cake at your next potluck or family dinner and watch it disappear."
Tips for Making Dr. Pepper Cake
Part of the cake batter is heated to help bloom the cocoa powder and activate the baking soda. This means the batter will be warm, so be sure to whisk in the raw eggs rapidly, stirring constantly, so they don’t scramble.
You can swap the Dr. Pepper icing for a different glaze or frosting, such as a thin chocolate ganache for a more chocolatey dessert.
For a cake with a flat and even top that’s easy to glaze, try using cake strips—you can link the strips to fit a 9x13-inch cake pan.
You'll need one 12-ounce can of Dr. Pepper for this recipe: 8 ounces for the cake and 4 ounces for the icing.
Prep Time: 10 minutes; Cook Time: 40 minutes; Servings: 12 servings; Yield: 1 (9X13-inch) cake
To view this online, go to https://www.simplyrecipes.com/dr-pepper-cake-recipe-8424806.
Ingredients
For the cake
Cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup (8 ounces) Dr. Pepper, from 1 (12-ounce) can
1/4 cup unsweetened cocoa powder
1/2 cup (4 ounces) whole buttermilk
2 large eggs, lightly beaten, at room temperature
2 teaspoons vanilla extract
For the icing
1/2 cup (4 ounces) Dr. Pepper, from 1 (12-ounce) can
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon, plus more for garnish
3 to 4 tablespoons whole buttermilk
Directions
Preheat oven to 375°F.
Lightly grease a 9x13-inch metal baking pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.
Make the cake batter:
Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat.
Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.
Work quickly when whisking the eggs into the warm batter so they don’t scramble. Whisk continuously until completely combined.
Bake:
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Make the icing:
About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes.
Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute.
Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.
Simple Tip!
If the icing hardens, place it over medium heat, whisking and adding 1 teaspoon of buttermilk at a time until it becomes smooth.
Ice the cake:
Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.
Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002. (Hooray!!!)
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
This recipe can also be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix with pudding
4 eggs
1 C mayonnaise
1 C water
Directions
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
Ingredients
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Ingredients
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
CHOCOLATE GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
HOT PINK RASPBERRY AND CREAM CAKE
Here's a great recipe to try for New Year's Eve! It comes from Tablespoon's e-newsletter, and begins, “Create layers of luscious cream and cake with a tart punch of fresh raspberries.” Prep Time: 30 min; Total Time: 1 hr 40 min; makes 8 servings.
To view this online, along with a photo of this (!), click here.
Ingredients
1-1/4 cups Pillsbury BEST® Self-Rising Flour
2 eggs
1 cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
2 cups fresh raspberries
Directions
Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
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.
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.
DR. PEPPER CAKE
This yumminess is from Catherine Jessee at Simply Recipes. This recipe begins, " This is a magical dessert that combines Dr. Pepper and spice cake. Tender, moist, and perfectly spiced, this Dr. Pepper cake is like a ginger chocolate cake with the added pizzazz of arguably the best soda out there. Bonus: This recipe uses a whole 12-ounce can for the cake and icing.
"The Dr. Pepper adds flavor and leavening, giving the light cake much of its rise. This 9x13 dessert comes together quickly and easily, and a simple but flavorful icing puts it over the top. Serve Dr. Pepper cake at your next potluck or family dinner and watch it disappear."
Tips for Making Dr. Pepper Cake
Part of the cake batter is heated to help bloom the cocoa powder and activate the baking soda. This means the batter will be warm, so be sure to whisk in the raw eggs rapidly, stirring constantly, so they don’t scramble.
You can swap the Dr. Pepper icing for a different glaze or frosting, such as a thin chocolate ganache for a more chocolatey dessert.
For a cake with a flat and even top that’s easy to glaze, try using cake strips—you can link the strips to fit a 9x13-inch cake pan.
You'll need one 12-ounce can of Dr. Pepper for this recipe: 8 ounces for the cake and 4 ounces for the icing.
Prep Time: 10 minutes; Cook Time: 40 minutes; Servings: 12 servings; Yield: 1 (9X13-inch) cake
To view this online, go to https://www.simplyrecipes.com/dr-pepper-cake-recipe-8424806.
Ingredients
For the cake
Cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup (8 ounces) Dr. Pepper, from 1 (12-ounce) can
1/4 cup unsweetened cocoa powder
1/2 cup (4 ounces) whole buttermilk
2 large eggs, lightly beaten, at room temperature
2 teaspoons vanilla extract
For the icing
1/2 cup (4 ounces) Dr. Pepper, from 1 (12-ounce) can
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon, plus more for garnish
3 to 4 tablespoons whole buttermilk
Directions
Preheat oven to 375°F.
Lightly grease a 9x13-inch metal baking pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.
Make the cake batter:
Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat.
Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.
Work quickly when whisking the eggs into the warm batter so they don’t scramble. Whisk continuously until completely combined.
Bake:
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Make the icing:
About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes.
Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute.
Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.
Simple Tip!
If the icing hardens, place it over medium heat, whisking and adding 1 teaspoon of buttermilk at a time until it becomes smooth.
Ice the cake:
Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.
Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002. (Hooray!!!)
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
This recipe can also be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix with pudding
4 eggs
1 C mayonnaise
1 C water
Directions
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
Ingredients
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Ingredients
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
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