| T O P I C R E V I E W |
| bjhuff |
Posted - Feb 15 2010 : 3:21:08 PM
This week end my mom and daughter share a birthday party at my house and there special request is a HOMEMADE cake and so I am looking for something special any ideas any that you would like to share????
***BettyJo**** |
| 10 L A T E S T R E P L I E S (Newest First) |
| bjhuff |
Posted - Mar 04 2010 : 2:26:04 PM
The carrot cake was awesome I loved and so did the family THANKS SO MUCH for the help!!!
***BettyJo**** |
| bjhuff |
Posted - Feb 20 2010 : 2:48:35 PM
Megan I haev made you Choloclate Sheet Ckae last night hoping for back up for the whole week and the family loves it and tomorrow there rest of family is in so they wont last long--Thanks to all of you that help I will post what family thinks of other when they are made I made a one for family toamrrow will post how they like it!!!
Bettyjo
***BettyJo**** |
| walkinwalkoutcattle |
Posted - Feb 19 2010 : 12:01:46 PM
PW's Texas Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound (2 sticks) butter
4 heaping tablespoons cocoa powder
Icing
1 3/4 sticks butter
4 heaping tablespoon cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)
Procedure
1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine. Meanwhile, bring 1 cup of water to a boil.
6. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
10. While the cake is baking make the icing. Melt the butter in a saucepan over medium-low heat. (I just wash out the same one I used for the cake. Makes me feel responsible and productive.)
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. Add the powdered sugar. Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it as evenly as possible.
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com |
| chaddsgirl |
Posted - Feb 19 2010 : 10:43:40 AM
oooh!! I'm makin a Tres Leches Cake this weekend to take to my Grandmother's house for Sunday Dinner!!!
Judy, Italian Cream Cake is a favorite of several of my friend. Fantastic cake. And the Southerfood recipe is the best!
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan
Deeperrootsfarm.etsy.com |
| pamcook |
Posted - Feb 19 2010 : 10:18:18 AM
Oh gosh - thepioneerwoman.com Tres Leches Cake. Oh my goodness...
www.ikat.org
www.longaberger.com/pamcook |
| wildflower17 |
Posted - Feb 17 2010 : 1:57:59 PM
southernfood.about.com will give you the recipe for a delicious Italian Cream Cake...just type it in the search bar on the website...
If you love coconut, nuts and especially a cream cheese frosting you will love this cake...
Smiles...
Judy
"Country Girl at Heart"... |
| bjhuff |
Posted - Feb 17 2010 : 12:40:46 PM
Thanks so much ladies for the great recipes and I will be letting you know how the family likes them!!!
Megan would you share your recipe???
***BettyJo**** |
| walkinwalkoutcattle |
Posted - Feb 16 2010 : 11:45:00 AM
oh heavens. Pioneer Woman's Texas Chocolate Sheet Cake.
That is TO DIE FOR!!!!
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com |
| farmmilkmama |
Posted - Feb 15 2010 : 5:20:51 PM
Here's a good cake we haven't made in awhile. As I remember, its very rich...and super yummy!!
Black Magic Cake
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk
1/2 cup vegetable oil
1 tsp. vanilla
Heat oven to 350. Grease and flour two 9 inch pans or one 9x13 pan. In large mixer bowl, blend sugar, flour, cocoa, baking soda, baking powder, and salt. Add eggs, coffee, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes. Batter will be thin. Pour batter into pan and bake 40 minutes. Frost with favorite chocolate frosting recipe. As I remember, this cake is dark, rich, moist and awesome!!!
--* FarmMilkMama *--
Farmgirl Sister #1086
Be yourself.
Everyone else is already taken.
-Oscar Wilde
www.wakeupstartlearning.blogspot.com
www.farmfoodmama.blogspot.com |
| Kerbear |
Posted - Feb 15 2010 : 4:53:45 PM
Here is my husband's favorite cake recipe (we tend to make cupcakes):
Carrot Cake (from the Williams-Sonoma Baking Book)
3/4 lb carrots, peeled and cut into 1/2 inch slices
1 1/4 cups all-pupose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
2 large eggs
1 1/3 cups firmly packed light brown sugar
1/2 cup whole milk
1/2 cup unsalted butter, melted and cooled to room temperature
3/4 cup walnuts, lightly toasted and chopped (optional)
1/2 cup dried currants (optional)
cream cheese frosting
Bring a large saucepan three-fourths full of water to a boil. Add the carrots and cook until tender, 10-15 minutes. Drain and let cool. In a food processor, puree the cooked carrots. You should have about 1 cup puree.
Preheat the oven to 350 degrees. Line the bottom of an 8-inch square baking pan with parchment paper. Shift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper.
In a large bowl, whisk together the eggs and brown sugar until well combined. Whisk in the milk and melted butter. Whisk in the flour mixture and then the carrot puree. Using a large silicone spatula, stir in the walnuts and currants (optional). Pour the batter into the prepared pan and smooth the top. Bake until the cake is lightly brwoned and a cake tester inserted into the center comes out clean, 45-50 minutes.
Let cool on a wire rack. Run a knife around the inside edges of the pan, invert the cake onto a serving plate, and peel off the parchment paper. Using a straight frosting spatula, spread the frosting on the top and sides of the cake. Refrigerate if not serving right away. Remove from the refrigerator 30 minutes before serving.
Cream Cheese Frosting
Enough frosting for one 9-inch cake
4 oz cream cheese, at room temperature
2 Tbsp unsalted butter, at room temperature
3/4 cup confectioners' sugar
3/4 tsp pure vanilla extract
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, confectioners' sugar, and vanilla on medium speed until the mixture is completely smooth and well combined. Use right away or store in the refrigerator for up to 3 days. (I make a double batch for cupcakes)
Enjoy!
~Kerry
Farmgirl Sister #975 |
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