Cakes

[Weedygarden]

Since we now have a pie thread, I thought we could have a cake thread as well.

I used to make this cake when I lived in Kansas City. It was published in the newspaper. It is very rich, but loved by many.

Mississippi Mud Cake​

1 cup oil
1/3 cup cocoa
4 eggs
3 teaspoon vanilla
1 3/4 cup sugar
1/2 teaspoon salt
1 1/3 cup flour
1 teaspoon baking powder
1 cup nuts

Mix the ingredients and bake at 300 degrees for 40 minutes. When you take the cake out of the oven, cover with large marshmallows cut in half, sticky side down. Then cover with frosting, poured over the warm cake.

Frosting

1 box powdered sugar
1 stick margarine, melted
4 ounce evaporated milk
1/4 cup cocoa
1 teaspoon vanilla
1 cup nuts

 

[Weedygarden]

Country Carrot Bundt Cake, Grandma V.​

This is a recipe I got from my Grandma. that she used after she moved to town from the ranch.

Mix:
1 1/2 cup sifted unbleached flour
1 1/2 cup whole wheat flour
1 1/2 cup sugar
2/3 cup nonfat dry milk powder
1 teaspoon baking soda
2 tablespoons baking powder
1/2 t salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 - 2 cups chopped nuts
Mix together all the ingredients in a large bowl. At this stage, it can be put in a plastic bag, labeled, and kept on the pantry shelf for a few days.
Preheat oven to 350 degrees. Grease a 10 inch Bundt pan.

Beat into the dry mix:

6 eggs
1 cup poly-unsaturated oil
1 pound carrots, shredded in food processor

Pour the batter into the pan, bake 50 to 60 minutes or until done. Let cool 15 minutes in pan and turn out onto a serving platter. This will keep a week in the refrigerator and freezes beautifully.

Time to prepare: 15 to 20 minutes.

 

[Weedygarden]

Gooey Butter Cake​

From Kansas City days

Dough

1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 egg
2 1/2 cup flour
1/2 cup milk
1 Tablespoon vanilla
1 pkg yeast

For gooey butter:

2 1/2 cups granulated sugar
1 cup butter
dash of salt
1 egg
1/4 cup white corn syrup
2 1/2 cup flour
1/4 cup water
1 tablespoon vanilla

1. Make a sweet dough by mixing sugar, shortening and salt. Add egg and beat 1 minute until well blended.

2. Dissolve the yeast in the milk. Add flour, then milk with yeast and vanilla to batter. Mix 3 minutes.

3. Turn the dough out on floured board and knead for 1 minute. Place on a lightly greased or oiled bowl, cover lightly with a towel and set in a warm place to rise for 1 hour.

4. Make gooey butter by combining sugar, butter and salt. Add egg and white corn syrup. Mix enough to incorporate. Add flour, water and vanilla.

5. Divide dough into 2 pieces. Place each piece in a different well-greased 9 x 9 x 2inch pan. Crimp edges half way up the side of the pans so butter will not run out underneath. After dough is spread, punch holes in the dough with a fork (to keep the dough from bubbling when baking).

6. Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes, then bake in a 380 degree oven for 30 minutes.

Do not overbake as gooey butter will not be gooey if cakes are over baked.

7. After cakes are baked, top with confectioners sugar.

Yield: 2 cakes, 9 servings each.

 

[Weedygarden]

Pumpkin Spiced Bundt Cake​

6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix

Preheat the oven to 350 F. Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.

Frosting:
1 8-ounce package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. This makes enough to frost a 2-layer, 9-inch cake; more than enough for a Pumpkin Spiced Bundt.

 

[snappy1]

So, will cheesecakes be with cakes or pies? Or separate?

 

[Weedygarden]

So, will cheesecakes be with cakes or pies? Or separate?

Could be cakes, but I have been thinking of two more threads, one for cookies and another one for desserts.

 

[Weedygarden]

This would be a great holiday cake.

https://www.southernliving.com/ging...medium=social&utm_campaign=mobilesharebutton2

Gingerbread Bundt Cake​

This gingerbread cake boasts all the warm, nostalgic flavor of Christmas in one irresistible, crowd-pleasing dessert.

By Molly Bolton

Published on November 11, 2023

Ingredients​

Cake:

• Baking spray with flour
• 1 cup (8 oz.) unsalted butter, at room temperature
• 1 1/4 cups firmly packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup molasses
• 2 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp. ground cinnamon
• 1 1/2 tsp. ground ginger
• 1 tsp. ground nutmeg
• 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 3/4 cup sour cream, at room temperature
• 3/4 cup whole milk, at room temperature

Cream Cheese Glaze:

• 4 oz. cream cheese, softened to room temperature
• 2 Tbsp. unsalted butter, softened to room temperature
• 1 cup powdered sugar
• 1 Tbsp. amaretto liqueur (or 1 Tbsp. milk)
• 2 Tbsp. milk, plus more as needed
• Sugared cranberries (optional)

Directions​

1. Prepare oven and Bundt pan:​

   Preheat oven to 350°F. Spray a 10 to 12-cup Bundt pan with baking spray with flour.
   
   

2. Cream butter and sugar:​

   Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 5 to 6 minutes, scraping down the sides and bottom of the bowl halfway through and again at the end.
   
   
3. Mix in the eggs, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the molasses and vanilla extract until smooth, then scrape down the sides and bottom of the bowl once more.

Combine dry ingredients:​

In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, salt, baking soda, allspice, and cloves; set aside.

Mix milk and sour cream:​

In another bowl or glass measuring cup, whisk the sour cream and milk together until smooth.

Finish cake batter:​

Beginning and ending with the flour mixture, alternate adding the flour mixture and the milk mixture to the batter, mixing on low speed until just combined after each addition. Be careful not to overmix. Use a rubber spatula to gently fold the batter a few times to ensure that all ingredients are evenly incorporated.

Bake the cake:​

Pour the batter into the prepared pan and gently smooth the top. Firmly tap the pan on the countertop a few times to release any air bubbles.

Bake for 45 to 50 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Prepare glaze:​

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until combined and creamy. Add the powdered sugar, amaretto, and 2 tablespoons milk to the bowl and mix on medium-high speed until smooth and combined. Add more milk as necessary, 1 tablespoon at a time, until the glaze reaches a drizzling consistency.

Spoon over the cooled cake. Garnish with sugared cranberries, if desired.

 

[sonya123]

nononononono!!! LOL NOT on my diet right now

 

[Weedygarden]

nononononono!!! LOL NOT on my diet right now

I get that! I know your diet thread and I thought about it, but I am in the throes of holiday baking and such. I often start diets, like many, many people do, after the holidays.

 

[sonya123]

I get that! I know your diet thread and I thought about it, but I am in the throes of holiday baking and such. I often start diets, like many, many people do, after the holidays.

I was just kidding!!! Enjoy your holiday baking! I will bake some cookies maybe on the 20s and a cake too
I am thinking if you do the diet between Thanksgiving and Christmas/Yule whatever you celebrate it will stop further weight gain and get a head start on January.

 

[lilmissy]

Anyone have a recipe for a tried and true stickey toffee pudding cake?

 

[Weedygarden]

Anyone have a recipe for a tried and true stickey toffee pudding cake?

Have you searched online? I often search for recipes online. Look for ratings and comments by others.

 

[lilmissy]

Have you searched online? I often search for recipes online. Look for ratings and comments by others.

I have. Just thought maybe someone has one of their own that is a big hit. I personally have not ever tasted it. Was watching a cooking show and they made them and they looked delicious

 

[montanabill]

I just gained weight reading this thread. I never met a cake I didn't like.

 

[Weedygarden]

I just gained weight reading this thread. I never met a cake I didn't like.

I have, but not often. I've likely make a cake or two from scratch that didn't turn out well.

 

[Weedygarden]

Spring Fling Cake

The Spring Fling Cake used to be made by a place called The Market in Denver. The Market has closed, but the recipe lives on. It was a popular cake. People would often go to a performance at DCPA (Denver Center for Performing Arts) and then go to The Market for coffee and a piece of the Spring Fling Cake or some other dessert or sandwich. Others would order a cake from The Market.

My daughter made a gluten free version one for herself last year for her birthday.

https://www.food.com/recipe/the-mar...5gMND14ZGh3tDrnel_2nbbS2Rl3z2D03KHJFpyi7uTcII

READY IN: 1hr 50 minutes

SERVES: 12-14

INGREDIENTS

CAKE
2 1⁄2 cups shredded zucchini (the zucchini was very finely shredded)
5 eggs
1 1⁄4 cups sugar
1⁄4 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 pinch salt

FROSTING
3⁄4 cup cream cheese, at room temperature
1⁄4 cup butter
2 cups powdered sugar
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla extract

FRUIT FOR THE CAKE
1 pint strawberry, cleaned, stemmed, and sliced
4 kiwi fruits, peeled and sliced
2 mangoes, peeled and sliced
1 pint blueberries
apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)

DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 inch cake pan.

Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
Combine the DRY ingredients in another bowl; then add to zucchini mixture.
Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).

Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
Put on the top layer and frost. The sides of the cake are NOT frosted.
Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

 

[Tim Horton]

Feel free to send any kind of cinnamon, nutmeg, and a pinch of clove crumble kind of baked good....

 

[Weedygarden]

Chocolate Bundt Cake​

The cooled cake can be simply dusted with powdered sugar, but if you wish, a chocolate drizzle-style frosting can adorn it. Serve this tasty Chocolate Bundt Cake with sweetened whipped cream and lightly sweetened fresh raspberries.

Yield: 10 to 12 servings

INGREDIENTS​

3/4 cup (regular not Dutch processed) cocoa powder, plus 1 tablespoon, divided use

12 tablespoons unsalted butter, softened, plus 1 tablespoon melted for pan prep

6 ounces bittersweet chocolate, chopped

Optional: 1 teaspoon instant espresso powder

3/4 cup boiling water

1 cup sour cream, room temperature

1 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups packed light brown sugar

1 tablespoon vanilla extract

5 large eggs, room temperature

Garnish: powdered sugar for dusting, see cook’s notes

For serving: 15 ounces (3 cups) fresh raspberries and 1 to 2 tablespoons sugar

For serving: sweetened whipped cream or ice cream

Cook’s notes: Chocolate drizzle-style frosting is an option. Combine 2 tablespoons butter and 2 ounces chopped unsweetened chocolate in a saucepan on low heat; stir until melted (do not overheat). Off heat, stir in 1 cup powdered sugar. Beat, adding boiling water (about 2 tablespoons) until thinned to desired consistency. Slowly drizzle over cooled cake.

DIRECTIONS​

1. In small bowl, mix 1 tablespoon cocoa powder and melted butter. Using a pastry brush, thoroughly coat interior of 12-cup Bundt pan. Adjust oven rack to lower middle position and heat oven to 350 degrees.

2. Combine remaining cocoa, chocolate and espresso (if using) in medium heatproof bowl. Pour boiling water over mixture and let sit, covered, for 5 minutes. Whisk mixture until smooth. Let cool to room temperature, and then whisk in sour cream. In separate bowl, whisk to combine remaining flour, salt and baking soda; set aside.

3. Using stand mixer fitted with paddle attachment, beat 12 tablespoons butter, sugar, and vanilla on medium high speed for 3 minutes. Add eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate-sour cream mixture in 2 additions, scraping down bowl as needed. Give batter a final stir or two by hand using a rubber spatula.

4. Scrape batter into prepared pan and smooth top with rubber spatula. Bake until skewer inserted in center comes out with only a few crumbs attached, 45 to 55 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then invert cake onto cooling rack. Cool to room temperature, about 3 hours. Meanwhile, gently toss raspberries with sugar and set aside. Dust cake with powdered sugar, or if you prefer, drizzle with chocolate frosting (see cook’s notes). Serve with lightly sweetened raspberries and whipped cream.

Source: adapted from “Cook’s Illustrated Baking Book” (America’s Test Kitchen)
https://www.ocregister.com/2024/03/19/recipes-make-these-delicious-chocolate-treats-for-easter/

 

[Weedygarden]

@Frodo​

https://www.allrecipes.com/recipe/7505/sock-it-to-me-cake-iii/?print​

​

Sock it to Me Cake​

This easy sock it to me cake uses a butter yellow cake mix and adds cinnamon, brown sugar, and pecans.
Cook Time: 45 mins

Servings: 12
Yield: 1 (10-inch) Bundt cake

Ingredients​

• 1 (15.25 ounce) package butter yellow cake mix (such as Betty Crocker), divided
• 1 cup chopped pecans
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 4 large eggs
• 1 cup sour cream
• ⅓ cup vegetable oil
• ¼ cup white sugar
• ¼ cup water
• 1 cup confectioners' sugar
• 2 tablespoons milk

Directions​

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt cake pan.
   
   
2. Combine 2 tablespoons cake mix, pecans, brown sugar, and cinnamon together in a medium bowl; set aside.
   
   
3. Place remaining cake mix, eggs, sour cream, oil, sugar, and water in a large bowl; beat with an electric mixer on high speed for 2 minutes.
   
   
4. Pour 2/3 of batter into prepared pan. Sprinkle with pecan mixture, then spread remaining batter evenly on top.
   
   
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Cool in pan for 25 minutes; invert carefully onto a serving plate and let cool completely.
   
   
6. Blend powdered sugar and milk together to make a glaze; drizzle over cooled cake.
   

Nutrition Facts​

calories366
total fat 19g
saturated fat 5g
cholesterol 9mg
sodium 238mg
total carbohydrate 48g
dietary fiber 1g
protein 2g
vitamin c 0mg
calcium 105mg
iron 1mg
potassium 74mg

 

[Pearl]

Feel free to send any kind of cinnamon, nutmeg, and a pinch of clove crumble kind of baked good....

Still no free samples yet

 

[Pearl]

Since we now have a pie thread, I thought we could have a cake thread as well.

I used to make this cake when I lived in Kansas City. It was published in the newspaper. It is very rich, but loved by many.

Mississippi Mud Cake​

1 cup oil
1/3 cup cocoa
4 eggs
3 teaspoon vanilla
1 3/4 cup sugar
1/2 teaspoon salt
1 1/3 cup flour
1 teaspoon baking powder
1 cup nuts

Mix the ingredients and bake at 300 degrees for 40 minutes. When you take the cake out of the oven, cover with large marshmallows cut in half, sticky side down. Then cover with frosting, poured over the warm cake.

Frosting

1 box powdered sugar
1 stick margarine, melted
4 ounce evaporated milk
1/4 cup cocoa
1 teaspoon vanilla
1 cup nuts

My Mom made Mississippi mud pie!! Will find the recipe (hopefully) and post it in pie thread! This cake sounds GREAT Weedy!!

 

[Weedygarden]

My Mom made Mississippi mud pie!! Will find the recipe (hopefully) and post it in pie thread! This cake sounds GREAT Weedy!!

It is so rich and delicious! I used to make it a few times a year, but now have probably not made it in a couple decades.

 

[Weedygarden]

Rum cake? It is similar to the Sock it to Me cake recipe. I have to dig to find the recipe. It is one of those recipes that everyone asks for.

 

[Morgan101]

I have made this a few times, and it has been a big hit.

The only differences are I use a cup of milk instead of water or oil in the box cake mix, and I combine an 8 oz package of frozen strawberries with sugar in with the Cool Whip to ice the cake.

Tres Leches Cake
Easy Tres Leches Cake (Using a Cake Mix!) (youtube.com)

 

[Frodo]

I have made this a few times, and it has been a big hit.

The only differences are I use a cup of milk instead of water or oil in the box cake mix, and I combine an 8 oz package of frozen strawberries with sugar in with the Cool Whip to ice the cake.

Tres Leches Cake
Easy Tres Leches Cake (Using a Cake Mix!) (youtube.com)

My wife makes this. Yum yum yummy

 

[Frodo]

This recipe has been around for ever
You are going to have to zoom in and figure it out
Your efforts will reap a tasty reward

 

[Magpie]

Todays freezer filling cakes. Found a bag of bananas for one euro, made four banana bread, still do make four more. They always crack on the top, in case you were wondering! and then did 2 rhubarb cakes

 

[montanabill]

I never met a cake I didn;t like......Rhubarb pie oh my.

 

[Weedygarden]

I have made this a few times, and it has been a big hit.

The only differences are I use a cup of milk instead of water or oil in the box cake mix, and I combine an 8 oz package of frozen strawberries with sugar in with the Cool Whip to ice the cake.

Tres Leches Cake
Easy Tres Leches Cake (Using a Cake Mix!) (youtube.com)

I love Tres Leches. I worked with someone who had a Tres Leches cake for her wedding. I had a piece of Tres Leches at Angels Fine Foods in San Juan, Puerto Rico.

 

[Weedygarden]

Lots of butter in this cake!


Cranberry Christmas Cake

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 ounces fresh cranberries
Preheat oven to 350 degrees.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Cut into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!