Category: CAKES & PIES

ROYAL CHOCOLATE CAKE

    This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting – your choice.

    CAKE
    6 tablespoons unsweetened cocoa
    3 cups all purpose flour
    1 tablespoon baking soda
    1/4 teaspoon salt
    1 1/2 cups sugar
    1 1/2 cups mayonnaise
    1 1/2 teaspoon PURE Vanilla Extract
    1 1/2 cups cold water

    • Preheat oven to 350°.
      Grease and flour two 8-inch or one 13×9 cake pans.
    • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
    • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
    • Slowly sift in dry mixture until just incorporated (do not over beat). 
    • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
    • Cool on wire racks and frost with your favorite chocolate frosting.

    CHOCOLATE ICING
    1 cup butter. softened
    1 cup cocoa
    1 tsp. vanilla extract
    5-6 cups confectioners’ sugar
    6 or more tablespoons milk

    • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
    • Add vanilla. 
    • Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. 

     NOTES:

    • You may not need all 6 cups of sugar 
    • You may need more than 6 tablespoons of milk

    CREAM CHEESE CHOCOLATE ICING
    8-ounces cream cheese, room temperature

    1/2 cup unsalted butter, room temperature
    2 tablespoons cocoa
    3 3/4 cups confectioners sugar
    1 teaspoon PURE vanilla extract
      • In a large mixing bowl beat cream cheese and butter until creamy.
      • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
      • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

        GRAN’S POUND CAKE

        2 sticks butter, room temperature
        1/2 cup crisco
        3 cups sugar
        5 large  eggs
        3 cups all-purpose flour, plus more for pan
        1/2 teaspoon sea salt
        1/2 teaspoon baking powder
        1 cup whole milk
        1 teaspoon PURE vanilla extract
        1 teaspoon lemon juice

        • Preheat oven to 350 degrees°. 
        • Using a stand mixer cream the butter and shortening together until creamy. 
        • Add sugar, one cup at a time. It may be a little grainy, but don’t worry it won’t stay that way.
        • Add eggs, 1 at a time, beating after each addition.  I break each egg into a small bowl and whisk it before adding it. Grams always thought this was best.
        • Sift dry ingredients together into a bowl.
        • Alternately add milk and flour mixture, starting with the flour and ending with the flour until creamy and smooth. 
        • Mix in lemon juice and vanilla.  Batter will be a bit thick.
        • Use a spatula to move batter into a greased and floured tube pan.
        • Bounce the pan on the counter top several times to remove the air bubbles and level it out for an evenly baked top.
        • Bake for 1 to 1 1/2 hours, until a cake tester inserted in the center of the cake comes out clean. I start my timer at 1 hour and then check every 10-15 minutes after that.
        • Cool for 15 minutes.
        • Invert onto a plate and cool for 15 minutes more and then invert again so the pretty side is up.
        • Serve with your favorite topping.

        LUSCIOUS LEMON LAYER CAKE

        LUSCIOUS LEMON LAYER CAKE
        CAKE
        3 cups sifted cake flour
        1 tablespoon baking powder
        1⁄2 teaspoon baking soda
        1⁄2 teaspoon salt
        1 cup unsalted butter, softened
        2 cups sugar
        1 tablespoon grated lemon zest
        4 eggs, room temperature
        1 1⁄2 cups buttermilk
        1 1⁄2 teaspoons vanilla

        2 cups lemon curd
        3 cups buttercream icing (recipe below)

        • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
        • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
        • Beat eggs in 1 at a time, thoroughly.
        • With electric mixer on low, gradually add flour mixture, alternating with the buttermilk.
        • Add vanilla and beat until smooth.
        • Divide batter evenly between two buttered and floured 9 inch cake pans.
        • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
        • Cool cakes in pans for 10-15 minutes.
        • Remove cooled layers from pans.
        • Cut layers in half horizontally with a serrated knife.
        • Spread a thin layer of buttercream icing followed by a thin layer of lemon curd evenly between the layers and stack on serving plate.

        ICING
        1/2 cup solid vegetable shortening
        1/2 cup (1 stick) butter or margarine (softened)
        1 teaspoon clear vanilla extract
        4 cups sifted confectioners’ sugar (approximately 1 lb.)
        1 tablespoon lemon zest
        2 tablespoons milk

        • In large bowl, beat shortening and butter with electric mixer until light and fluffy.
        • Beat in vanilla and lemon zest.
        • Gradually add sugar, one cup at a time, beating well on medium speed.
        • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
        • Gradually add milk; beat at medium speed until light and fluffy.

        BAKING PARTNERS – RIGO JANCSI

        This month challenge (since this is the month of Valentine’s Day and love) is to make a Hungarian pastry called Rigo Jancsi.  A popular Austria-Hungary dessert is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of American millionaire E. B. Ward and the wife of Belgian Prince de Caraman-Chimay. Their love story never ended happily ever after though. This is actually a chocolate sponge cake filled with chocolate mousse, and topped with chocolate ganache.  I added some fresh raspberries and and a raspberry coulee.

        This really is a time taking effort, you need at a least a day to make it but it worth all effort. This recipe is adapted from Joe pastry and stabilized chocolate mousse inspired  from here. This recipe makes about six 2 ½ inch pieces.

        For the sponge cake:
        2 ½ tablespoon (24g)  all-purpose flour
        1 tablespoons (6g)  cocoa powder
        5 tablespoon (71g) butter
        2 ounces  (57g) semisweet chocolate, chopped fine
        3 eggs, room temperature and separated
        3 tablespoon (45g)  sugar
        1/8 teaspoon salt
        For the chocolate glaze:
        3 ounces (84g)bittersweet chocolate, chopped
        1 tablespoon(26g)  butter
        1 tablespoon (27g)  light corn syrup
        1/4 teaspoon vanilla extract
        For the filling:
        3/4 tablespoons (5g)  cocoa powder
        3 tablespoon  powdered sugar
        3 ounces semisweet chocolate, chopped fine
        ¾ cup heavy cream + 1 tablespoon
        ¼ teaspoon rum extract( other wise use 3/4 tablespoon  rum)
        ¾ teaspoon gelatin
        1 tablespoon cold water
        1 tablespoon boiling water
        1/2 teaspoon vanilla extract
        For the assembly:
        Apricot glaze
        1 tablespoon apricot jam
        ¼ cup water
        • Preheat your oven to 350. Line a 8  inch square pan with parchment paper and brush it with melted butter.
        • For the cake: Whisk together the cocoa powder and flour. 
        • Add the chocolate pieces and butter in a bowl and stir to melt, apply ten-second bursts of heat as necessary. When the mixture is smooth, set it aside to cool. 
        • In a mixer fitted with a whip, beat the egg yolks on high until pale and thick, about five minutes, then with the machine running add half the sugar in a stream. 
        • Continue whipping until the yolks and sugar fall from the whip in a ribbon. 
        • Transfer the yolk mixture to a medium bowl and fold in chocolate mixture. Set the bowl aside while you prepare the whites. 
        • Rinse and dry the mixer bowl and whip (If you have a second bowl like I do place it in the freezer while you do the above steps). Put the whites in the bowl and whip to soft peaks, add the salt, then add the remaining sugar in a stream. 
        • Continue to whip to the stiff peak stage, the foam should be very glossy. Stir 1/3 of the whites into the yolk mixture to lighten the batter, then fold in the rest in two additions. Lastly, fold in the flour and cocoa. 
        • Scrape the batter into the prepared pan and level it with an icing spatula. Bake for 12-15 minutes.
        • Remove the cake from the oven and loosen the edges with a knife. 
        • Lay a second sheet of parchment and a wire rack over the layer, then invert the pan. Remove the pan and — carefully — the top sheet of parchment. 
        • Cover the cake with a clean kitchen towel and another wire rack and invert the cake again. Remove the parchment from the top and allow the cake to cool.
        • When the cake is cool, cut the sheet in half. 
        • Prepare the glaze by combining all the ingredients except for the vanilla in a microwave-safe bowl. Heat the bowl for 20 seconds on full power, then apply as many ten-second bursts as needed to melt the chocolate completely, stirring in between to allow the residual heat to do most of the work. 
        • Stir in the vanilla and pour the glaze over the cake, spreading it promptly with an icing spatula. Allow the glaze to set, about 45 minutes to an hour. 
        • Divide into two equal halves, cut one half into 2 ½ inch 6 pieces. .Set the pieces aside or store in the refrigerator.
        • For the filling: melt the chocolate pieces with 1 tablespoon heavy cream in the microwave, using a 20-second burst, then as many ten-second bursts as needed until it’s completely smooth. Cool it until it’s just barely warm to the touch. 
        • Add ¾ teaspoon gelatin in 1 tablespoon cold water and set aside for 5 minutes.
        • Then add 1 tablespoon of boiling water into the gelatin. 
        • Add this liquid gelatin to  3/4 cup heavy cream along with rum extract, vanilla and whip very well. 
        • Stir together the cocoa and powdered sugar. 
        • Whip the cream mixture to just shy of soft peaks. Then, with the machine on, whip in the cocoa and sugar mixture. 
        • Add the melted chocolate all at once and quickly whip or whisk it in, whichever works better for you. 
        • Set the second cake layer on sheet of parchment paper and trim up the sides. Brush apricot glaze over it, then apply the filling, being careful to apply it evenly. 
        • Square up the corners. 
        • Gently lay the glazed top pieces on the top, then refrigerate the entire cake for at least an hour. 
        • When ready to serve, cut the cake into pieces using a sharp knife heated under hot top water. 
        • Enjoy

        HUMMINGBIRD CAKE with CARAMEL FROSTING

        WHEN I FIRST READ ABOUT THIS RECIPE I EXPECTED A LIGHTER FLUFFIER CAKE. IT WAS GOOD, BUT IT WAS MORE BREAD LIKE THAN CAKE LIKE.

        HUMMINGBIRD CAKE
        3 cups flour
        2 cups sugar
        2 teaspoon baking powder
        1 teaspoon salt
        1/2 teaspoon baking soda
        1/2 teaspoon cinnamon
        2 cups mashed ripe bananas (5-6 small bananas)
        8 ounce can crushed pineapple
        1/2 cup golden raisins
        1 cup vegetable oil
        3 eggs, lightly beaten
        1/2 cup flaked coconut
        1 1/2 teaspoons vanilla
        1 recipe Salted Caramel Frosting

        • Preheat oven to 350°.
        • Spray 13 x 9 cake pan with non-stick spray and flour it with cocoa.
        • In a large mixing bowl whisk together the flour, sugar baking powder, salt, baking soda and cinnamon.
        • Add the bananas, pineapple, oil, eggs, coconut and vanilla stirring together JUST until combined.
        • Spread batter into prepared pan.
        • Bake 40-45 minutes until cake tester comes out clean.
        • Cool in pan on wire rack.
        • Frost with Salted Caramel Frosting.

        Salted Caramel Frosting
        4 ounces cream cheese, softened
        4 tablespoons butter, softened
        1/4 cup caramel ice cream topping*
        1 teaspoon vanilla
        1/4 teaspoon textured sea salt
        2 3/4 – 3 cups powdered sugar

        • In a large mixing bowl beat together the cream cheese and butter until smooth.
        • Add caramel sauce and vanilla, blending well with a hand mixer until light and fluffy.
        • Add powdered sugar until desired consistency reached.

        *I usually have a batch of Caramel sauce on hand and prefer the homemade.

        OPERA CAKE ala BAKING PARTNERS CHALLENGE

        Opera Cake is a very famous French Pastry, where almond sponge cake is soaked in coffee syrup, topped with french coffee butter cream and finally glazed with ganache.  This cake is a labor of love as it is labor intensive. It can be prepared in 3 phases. First day prepare the sponge cake, second day prepare the butter cream and coffee syrup, and third day prepare ganache, chocolate glaze and assemble the final cake. The taste is awesome and worth the effort. I skipped the ganache to make it a little lighter.

        NOTE:  The key for a good opera cake is evenly soaking the cake with the coffee syrup without sogging it down.

        Source : Joe Pastry

        For the Almond Sponge (Joconde):
        6 Egg whites @ room temperature
        2 1/4 tablespoons Sugar 
        8 ounces Blanched almonds 
        1 cup sifted Powdered sugar
        6 Large eggs 
        1/2 cup + 1 tablespoon All purpose flour
        3 tablespoons Clarified butter, melted
        1 1/2 teaspoon Vanilla 
        • Blanch almonds. Soak almonds in hot water for 30 minutes and then peel the skin off. 
        • Dry the almonds well on a paper towel and then powder in mini food processor. 
        • All ingredients need to be at room temperature for best results.
        • Pre heat the oven 425 F. 
        • Grease a half sheet pan with melted butter. 
        • Cut parchment paper exactly to the size of the pan. If it is too long , it may make the corners jagged.
        • Aadd the eggs to mixing bowl. 
        • To the eggs add sieved powdered sugar beating until pal yellow and sugar has been incorporated well with the eggs. The mixture would have increased in volume.
        • Add the powdered almonds and all purpose flour to the egg mixture blending until smooth with no lumps.
        • While this is happening, separate the other egg whites from the yolk. The bowl has to be clean. Reserve the egg yolks for making buttercream.
        • While the almond mixture is incorporating, prepare the meringue. Beat the egg whites until it reaches soft peaks. Now add the granulated sugar and beat again until it reaches stiff peak. DO NOT over beat the meringue – it may become flat. 
        • Fold the meringue into the almond mixture taking care not to flatten the mixture. 
        • Add melted butter and vanilla to the batter.
        • Grease the parchment paper with melted butter again. 
        • Pour the batter into the pan and spread it using a spatula. Take care to spread the batter on the corners. Corners are the culprits for not getting even sized sponge. 
        • Bake the sponge for 5-7 minutes or until the sponge is springy to the touch. DO NOT over bake – cake will become hard. 
        • Turn the sponge over a parchment paper and let it cool. Once one side is cooled, turn it over and peel the parchment paper and let the other side cool completely. If you are going to freeze wrap it using a cling wrap and freeze. If you are going to prepare the cake within 2 days, then it can be covered completely and stored at room temperature.
        For French Coffee Buttercream:
        2 tablespoons Coffee powder 
        2 teaspoons Boiling water 
        6 Egg yolks 
        1 cup Sugar 
        1/4 cup Water
        1  pound Butter 
        2 teaspoons Vanilla  
        • Dissolve the coffee powder in hot water and set aside. 
        • Add the reserved egg yolks to a mixing bowl. Beat until it becomes foamy,for at least 3 minutes. 
        • While the egg yolks are mixing prepare the sugar syrup. 
        • Add sugar and water in a sauce pan. Let it reach 238 degeree F. The mixture will be bubbling hot.
        • When the sugar is hot, immediately pour the syrup into the yolk little by little. DO NOT pour it in a hurry. DO NOT let it touch the walls of the mixer – the sugar will become crystal. Pour it little by little, mixing after each addition. Whisk the egg yolk mixture until it becomes cold. This is very important for the butter cream. The egg and sugar mixture MUST BE cooled down completely. 
        • Once it is cooled, remove the whisk attachment and insert the beater attachment to the mixer. 
        • Drop the butter one cube at a time to the mixer until it is incorporated well into the egg mixture.
        • Beat the butter mixture on high speed for at least 5 minutes until it becomes fluffy and pale.
        • Add the coffee and vanilla to the mixture and beat for a minute. This will make the buttercream rich in coffee flavor.

         

        For Ganache:
        10 ounces Bittersweet Chocolate
        1 cup Cream
        • Add the chocolate to a bowl. 
        • Heat cream slowly until it reaches boiling point. 
        • Pour immediately over the chocolate. 
        • Let stand for 5 minutes and then mix with a spoon until it is smooth.
        • Whisk the chocolate using a wire whisk. 
        • Let stand for 5 minutes. The ganache has to be spreadable consistency.
        For Coffee flavored syrup:
        1/2 cup Sugar  
        1 cup Water   
        3 tablespoons Instant Coffee powder
        • Take sugar and water in a pan aand let it get reduced to half the volume. Now add coffee powder and let it dissolve into the hot water. Turn off  and let it cool.
        For Tempered Chocolate:
        6 ounces Callebaut chocolate (gourmet chocolate)
        2 tablespoons Butter   
        • Prepare 2 bowls with ice water in one and cold water in the other. 
        • Add the chocolate to a microwave safe bowl, melt it in microwave one minute at a time until it is melted completely.
        • Place it on top of the cold water bowl. The temperature would have dropped to 84 degree F. Now take the bowl out and place it on top of the hot water bowl, the temperature would have hiked to 89 degree F. 
        • Immediately mix the butter and the chocolate. 
        • Pour the tempered chocolate on top of the cake.

        ASSEMBLY

        • Cut the sponge into 4 equal sized rectangles.  
        • Apply the ganache a thin layer on top of the cake board. This will make sure that the cake comes out clean, when we cut it ,without sticking to the board.  
        • Place the first rectangle on the board. 
        • Center the cake. The up side of the cake has to remain the upside of the cake as it has lot of pores which will absorb the syrup.
        • Soak the sponge completely with coffee syrup. Be liberal in soaking, as the cake has to be melt in mouth. We can also pierce the sponge with fork and soak it with coffee syrup. 
        • Apply a thick layer of coffee buttercream on top of the sponge cake. 
        • Place the second rectangle of the almond sponge cake on top of the buttercream. 
        • Soak it again with coffee syrup.
        • Spread the ganache on top of the butter cream. Use an angled spatula to cover all the corners.
        • Place the 3rd sponge cake on top of the ganache and soak again with coffee syrup.
        • Apply buttercream on top of the sponge cake.
        • Place the 4th sponge cake on top o
        • At last apply a thin layer of buttercream on the sponge. 

         

        • Now comes the glazing part. We can either glaze the cake with melted chocolate or we can temper the chocolate and pour it on top of the cake. I tempered the chocolate and poured it on top of the cake.
        • Let the chocolate set at room temperature for about 10 minutes. 
        • Trim the sides of the cake. You should have a neat rectangle part of the cake. 
        • Mark the cake with a sharp knife with lines. These lines will help us to cut the cake after chilling, without breaking down the cake. 
        • Chill the cake for about 3 hours or overnight. 
        • Bring the cake to room temperature and cut it. 
        • Top the cake with chocolate garnishes and serve.

        CARAMEL PECAN DUMP CAKE

        This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

        original recipe: APPLE CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple pie filling
        1 box caramel or yellow cake mix
        1/2 cup butter, sliced thin into 12 slices
        1/2 cup chopped pecans
        1/2 cup caramel sauce

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Even spread cake mix over top of fruit.
        • Lay slices of butter in a single layer on top of cake mix.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


        my version: CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple, peach or lemon pie filling
        1 tablespoon cinnamon (omit if using lemon)

        2 1/4 cups (8 ounces) cake flour

        1 1/2 cups + 2 tablespoons sugar

        1/2 teaspoons salt

        1/2 teaspoons baking soda

        1/2 cup butter, sliced thin
        1/2 cup caramel sauce
        4 ounces pecan pieces, minced 

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Sift together dry ingredients and spread evenly over fruit layer.
        • Lay slices of butter in a single layer on top of dry ingredients.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

        SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

        This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

        SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
        CHEESECAKE
        2 8-ounce packages Philadelphia cream cheese at room temperature
        2/3 cup fine sugar
        2 large eggs
        1/3 cup sour cream
        1/3 cup heavy cream
        Juice of 1 lemon
        1 teaspoon PURE vanilla
        pinch fresh ground Himalayan Pink salt

        • Preheat oven to 350°.
        • Add a cake pan half full of water to lower shelf in oven.
        • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
        • Beat cream cheese with sugar until light and creamy.
        • Add salt and eggs one at a time, beating until creamy after each addition.
        • Beat in sour cream, heavy cream, lemon juice and vanilla.
        • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
        • Bake 45 minutes.
        • Turn oven off and leave cake in for 30 more minutes.
        • Remove from oven and cool on rack until completely cool.
        • When cool, wrap in saran and place in freezer for 2-3 hours.

        CHOCOLATE CAKE
        1 cup butter
        4 cups sugar
        4 JUMBO eggs
        4 cups buttermilk
        5 cups flour
        4 teaspoons baking soda
        1 cup cocoa powder
        2 teaspoons PURE vanilla
        1/4 teaspoon fresh ground Himalayan Pink salt

        • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
        • Preheat oven to 350 degrees.
        • Cream together butter and sugar until fluffy.
        • Add eggs and beat well.
        • Sift together the flour, cocoa, salt and baking soda.
        • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
        • Pour into prepared pan(s).
        • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

        FROSTING
        1 cup unsalted butter, at room temperature
        1/2 cup caramel sauce (recipe below or jarred is okay)
        4 cups powdered sugar
        2 tablespoons whole milk
        pinch fresh ground Himalayan Pink salt

        • Beat butter until fluffy.
        • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

        CARAMEL SAUCE

        6 tablespoons light corn syrup
        1/2 cup + 2 tablespoons sugar
        3 tablespoons unsalted butter, cubed
        1/2 cup heavy cream
        1/2 teaspoon sea salt
        • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
        • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
        • Add the heavy cream in a thin stream, stirring constantly until smooth.
        • Add salt and blend well.
        • Transfer the caramel to a heatproof container and allow to cool.

        GANACHE
        4 ounces dark chocolate
        1/3 cup heavy cream

        • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

        ASSEMBLY
        1/2 bag Heath Bar baking pieces
        2 tablespoons caramel sauce (recipe above or jarred is okay)
        pinch fresh ground Himalayan Pink salt

        • On a cake plate arrange 1 chocolate cake layer.
        • Top with the cheesecake layer.
        • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
        • Add 2nd chocolate cake to the later.  Gently press the layers together.
        • Frost cake.
        • Add ganache to the top (some will run down sides).
        • Sprinkle with salt and then add remaining Heath bar pieces.

        ELVIS PRESLEY POUND CAKE – BAKING PARTNERS

        This month’s baking partner’s challenge is to make pound cake. I made lemon pound cake with an apricot pineapple filling and an orange glaze.

        This recipe makes 1 loaf, but if you want to use a Bundt pan, double the recipe.  Make sure this cake bakes in a cold oven,  DO NOT PREHEAT OVEN.

        Active Time: 20 min
        Total Time: 3 1/2 hr (includes cooling)
        from Gourmet | September 2005

        ELVIS PRESLEY’S FAVORITE POUND CAKE
        1 sticks (1/2 cup) unsalted butter, softened, plus additional for buttering pan
        1 1/2 cups sifted cake flour plus additional for dusting
        1/3 teaspoon salt
        1 1/4 cups sugar
        3 and 1/2 large eggs, at room temperature
        2 teaspoons PURE vanilla
        1/2 cup heavy cream

        • Generously butter pan and dust with flour, knocking out excess flour, line the bottom  of the pan with parchment paper.
        • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 
        • Add eggs 1 at a time, beating well after each addition, then beat in vanilla. 
        • Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. 
        • Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
        • Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.
        • Place pan in (cold) oven and turn oven temperature to 350°F. 
        • Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. 
        • Cool cake in pan on a rack 30 minutes. 
        • Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

        BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

        Every year for the past 17 years my cousin Jenn and I have each made a birthday cake for her sister, Michelle. It’s a tradition that we began to remember Michelle by.  You see she past away on April 22nd 17 years ago and we “buried” her on her actual birthday, the 25th. We’ve added June 15th for her mom and November 17th for my dad.  I don’t usually write about this, but for some reason this year I have the need to spell it out.

        This is a simple recipe, but VERY adaptable to layer cake, cup cakes, sheet cake etc… and a family favorite.

         
        BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

        CAKE
        1/2 cup butter
        2 cups sugar
        2 JUMBO eggs
        2 cups buttermilk
        2 1/2 cups flour
        2 teaspoons baking soda
        1/2 cup cocoa powder
        2 teaspoons PURE vanilla
        1/8 teaspoon salt

        • Grease and “flour” pans.  I use cocoa instead of flour so the coloring matches.
        • Preheat oven to 350 degrees.
        • Cream together butter and sugar until fluffy.
        • Add eggs and beat well.
        • Sift together the flour, cocoa, salt and baking soda.
        • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
        • Pour into prepared pan(s).
        • Bake 20-50 minutes depending on pan until center springs back and toothpick comes out clean.

        FROSTING
        1/3 cup cream cheese, softened
        1/4 cup butter, softened
        1 teaspoon PURE vanilla
        1/3 cup flaked coconut
        2 cups powdered sugar

        • Cream together cream cheese and butter until fluffy.
        • Add vanilla.
        • Add coconut.
        • Add powdered sugar, beating until smooth.

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        CHOCOLATE HEART OF DARKNESS CAKE – BAKING PARTNERS

        This month baking partners had the choice between flourless chocolate cookies or chocolate truffle cake.  

        LOL, There was NO choice for my family. In fact hubby INSISTED on the chocolate truffle cake and if he hadn’t I would have.  But, I have to admit these are way too rich for my blood. I made them on Easter and had a little glaze left from the hot cross buns so added a bit of cocoa and glazed the cakes.

        CHOCOLATE HEART OF DARKNESS CAKE by Marcel Desaulniers 

        CHOCOLATE TRUFFLE
        8 ounce semisweet baking chocolate
        3/4 cup heavy cream

        • Place semi sweet chocolate in a mixing bowl.
        • Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil.
        • Pour boiling cream over the chopped chocolate. Let it sit for five minutes and whisk until smooth.
        • Pour the mixture onto a nonstick baking sheet and slightly spread it with a spatula.
        • Place this in the freezer for 15 minutes.
        • Divide into two and roll into balls.
        • Place the truffles into paper lined plates and place in the freezer.

        CHOCOLATE COCOA CAKE
        5 ounces butter, cut into pieces + 2 tsp melted
        2/3 cup all purpose flour
        1/2 cup unsweetened cocoa
        8 ounces (1 box) semi sweet baking chocolate
        3 large eggs + 2 yolks
        1/2 cup granulated sugar
        1 teaspoon PURE vanilla extract

        • Preheat the oven to 325 degrees.
        • Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
        • In a sifter combine flour and cocoa powder. Sift and set aside.
        • Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
        • Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
        • When it is frothy add the butter chocolate mixture and beat for 15 seconds.
        • Fold in the dry ingredients along with vanilla extract.
        • Fill each muffin cup 3/4’s with the batter and bake for about 5-6 minutes.
        • Remove the truffle from the freezer.
        • Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin.
        • Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.
        • Cool in room temperature for 20 minutes.
        • Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
        • Serve while still warm with whipped cream or ice cream.

        PERFECT CHEESECAKE ~ BAKING PARTNER’S CHALLENGE #9

        We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture that I chose.  I added my homemade caramel sauce and served it for Easter.

        adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP

        Crust
        2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
        2 tablespoons sugar
        Pinch sea salt
        5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted

        Filling
        32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
        1 1/3 cup sugar
        Pinch of Sea salt
        2 teaspoons PURE vanilla
        4 large eggs
        2/3 cup regular sour cream
        2/3 cup heavy whipping cream

        Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
        2 cups regular sour cream
        1/3 cup powdered sugar
        1 teaspoon vanilla

        CRUST PREPARATION

        • Preheat oven to 350 degrees.
        • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
        • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
        • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
        • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
        • Bake for 10 minutes.
        • Remove from the oven and let cool.
        • Reduce the oven temperature to 325 degrees.

        FILLING PREPARATION

        • Cream the cream cheese until smooth.
        • Add the sugar and beat for a few minutes more.
        • Add the salt and vanilla, beating until well blended after each addition.
        • Add the eggs, one at a time, beating until well blended after each addition.
        • Add the sour cream, beating until well blended.
        • Add the heavy cream, beating until well blended.
        • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

        BAKING

        • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
        • Pour about 2 quarts of boiling water around the pan.
        • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
        • Smooth the filling level.
        • Bake on the lower rack of your oven.
        • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
        • Bake at 325 degrees for 1 1/2 hours.
        • Turn off the oven.
        • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
        • Remove the cake from the oven and discard the foil.
        • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
        • Chill in the refrigerator for a minimum of 6 hours or overnight.

        TOPPING PREPARATION

        • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
        • Chill topping mixture until you are ready to serve the cake.

        PREPARE THE CAKE FOR SERVING

        • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
        • Remove outer pan ring.
        • Spread the sour cream topping evenly on cheesecake.
        • Drizzle with caramel sauce and serve.
        • Enjoy.

        CARAMEL SAUCE
        1/2 cup heavy cream
        4 tablespoons butter, softened
        2 tablespoons light corn syrup
        3/4 cup sugar
        2+ tablespoons water

        • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
        • Remove from the heat.
        • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
        • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
        • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
        • Continue cooking until amber color darkens stirring constantly.
        • Remove from the heat and carefully fold in the cream mixture.
        • Cook over medium heat stirring frequently until caramel is bubbling.
        • Serve warm.

        Makes 1 1/2 cups. Refrigerate for up to 2 weeks.

        NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving

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