Cake
There are times when we all seem to crave Cake.
Oh, okay, so many of us crave the stuff. For those of us who occasionally want cake, today's post is sure to please. Check out the Mandarin Orange Cake, the Coca-Cola 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.
FLOURLESS CHOCOLATE CAKE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings."
Total Time: 1 hour 15 minutes; Yield: 8 to 12 servings
This was featured in "Forget Chocolate Bars: Baking With Chips Is Often Better," and can be viewed online at https://cooking.nytimes.com/recipes/1022963-flourless-chocolate-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. Great recipes, guides, and more.
Ingredients
3/4 cup unsalted butter, cut up, plus more for greasing the pan
1 cup bittersweet or semisweet chocolate chips
1/2 cup unsweetened natural cocoa powder
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1 1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
BETTER-THAN-ANYTHING CAKE
This is from Everyday Diabetic Recipes, and begins, "Sure, you've probably had a good cake, and maybe even a great cake, but have you ever had a Better-Than-Anything Cake? This make-ahead poke cake is moist, creamy, crunchy, chocolatey, and most importantly, diabetic-friendly!"
Cook Time: 25 minutes; Chill Time: 4 hours; Serves: 18; Serving Size: 1 (2-1/2 x 3-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Better-Than-Anything-Cake.
Ingredients
1 (16-ounce) package sugar-free chocolate cake mix
1-1/4 cup diet cola
2 (6-ounce) containers Boston cream pie yogurt, light
1/4 cup fat-free milk
1 teaspoon vanilla extract
1 (8-ounce) (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped toffee bits candy
2 tablespoons fat-free, sugar-free caramel sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine cake mix and soda; whisk until batter is smooth. Pour into baking dish.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool completely. Using the handle of a wooden spoon, poke about 30 holes over entire cake.
In a medium bowl, combine yogurt, milk, and vanilla; mix well. Pour mixture into holes. Evenly spread whipped topping over cake and sprinkle with toffee bits.
Cover and refrigerate 4 hours, or until ready to serve. Drizzle with caramel sauce just before serving.
Oh, okay, so many of us crave the stuff. For those of us who occasionally want cake, today's post is sure to please. Check out the Mandarin Orange Cake, the Coca-Cola 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.
FLOURLESS CHOCOLATE CAKE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings."
Total Time: 1 hour 15 minutes; Yield: 8 to 12 servings
This was featured in "Forget Chocolate Bars: Baking With Chips Is Often Better," and can be viewed online at https://cooking.nytimes.com/recipes/1022963-flourless-chocolate-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. Great recipes, guides, and more.
Ingredients
3/4 cup unsalted butter, cut up, plus more for greasing the pan
1 cup bittersweet or semisweet chocolate chips
1/2 cup unsweetened natural cocoa powder
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1 1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
BETTER-THAN-ANYTHING CAKE
This is from Everyday Diabetic Recipes, and begins, "Sure, you've probably had a good cake, and maybe even a great cake, but have you ever had a Better-Than-Anything Cake? This make-ahead poke cake is moist, creamy, crunchy, chocolatey, and most importantly, diabetic-friendly!"
Cook Time: 25 minutes; Chill Time: 4 hours; Serves: 18; Serving Size: 1 (2-1/2 x 3-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Better-Than-Anything-Cake.
Ingredients
1 (16-ounce) package sugar-free chocolate cake mix
1-1/4 cup diet cola
2 (6-ounce) containers Boston cream pie yogurt, light
1/4 cup fat-free milk
1 teaspoon vanilla extract
1 (8-ounce) (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped toffee bits candy
2 tablespoons fat-free, sugar-free caramel sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine cake mix and soda; whisk until batter is smooth. Pour into baking dish.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool completely. Using the handle of a wooden spoon, poke about 30 holes over entire cake.
In a medium bowl, combine yogurt, milk, and vanilla; mix well. Pour mixture into holes. Evenly spread whipped topping over cake and sprinkle with toffee bits.
Cover and refrigerate 4 hours, or until ready to serve. Drizzle with caramel sauce just before serving.
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