Zucchini Chocolate Cake
from Cooks.com
1/4 C. butter
1/2 C. veg. oil
1 3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour milk (or regular milk with some vinegar in it)
2 1/2 C. Flour
4 tbsp. cocoa
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. baking powder
2 C. grated zucchini
Cream butter, oil and sugar; add eggs, vanilla, and sour milk. Beat with mixer. Mix in rest of ingredients. Add dry ingredients to creamed mixture. Beat well. Stire in 2 cups grated zucchini. Put in a greased 10 x 10 inch cake pan. Sprinkle with 3/4 cup chocolate chips. Bake at 325 degrees for 40-50 minutes or until done.
When cooled I like to make a powdered sugar glaze with powdered sugar and water and drizzle it on with a spoon or fork.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Saturday, July 3, 2010
Friday, April 2, 2010
Carrot Cake
Lately I have settled for the Betty Crocker carrot cake mix as my carrot cake fix. I like to make it into cupcakes. I like the boxed carrot cake mixes. And I can make them with gelatin or baking powder/oil/water as a substitute for the eggs. I like to pop a spoonful or two of cake batter into my mouth as I'm putting the cupcakes in the oven to bake, since I don't make it with eggs, the best part of the whole baking experience.
I don't think that I have made this "from scratch" cake in quite awhile. It is a very dense, rustic type cake that is really good. With lots of yummy cream cheese frosting. We had a neighbor across the street from us that used to make this for us. She was a fabulous cook and this is her recipe. So for the hard core carrot cake fanatics out there, that wouldn't dream of using a baking mix for carrot cake, this is for you. You can add raisins and nuts if you wish, it's totally up to you.
Carrot Cake
from Barbara R.
2 C. sugar
4 eggs
1 1/2 C. oil
2 C. sifted flour
2 tsp. baking soda
2 tsp. cinnamon
3 C. finely grated carrots
1 tsp salt
Raisins and nuts, optional
Mix sugar, oil and egg. Beat well. Add dry ingredients to first mixture and beat well. Add carrots. Bake in two 9" pans at 350 degrees for 35 minutes or until done.
NOTE: I've always baked it in a 9x13 pan. But I don't remember for how long. It did take longer.
Frosting
1/2 C finely chopped pecans (I never use nuts in the frosting)
8 oz. cream cheese
2 C. or 1 box of powdered sugar
1/2 stick margerine or butter
2 tsp. vanilla
Beat well. Frost the carrot cake when cooled.
I don't think that I have made this "from scratch" cake in quite awhile. It is a very dense, rustic type cake that is really good. With lots of yummy cream cheese frosting. We had a neighbor across the street from us that used to make this for us. She was a fabulous cook and this is her recipe. So for the hard core carrot cake fanatics out there, that wouldn't dream of using a baking mix for carrot cake, this is for you. You can add raisins and nuts if you wish, it's totally up to you.
Carrot Cake
from Barbara R.
2 C. sugar
4 eggs
1 1/2 C. oil
2 C. sifted flour
2 tsp. baking soda
2 tsp. cinnamon
3 C. finely grated carrots
1 tsp salt
Raisins and nuts, optional
Mix sugar, oil and egg. Beat well. Add dry ingredients to first mixture and beat well. Add carrots. Bake in two 9" pans at 350 degrees for 35 minutes or until done.
NOTE: I've always baked it in a 9x13 pan. But I don't remember for how long. It did take longer.
Frosting
1/2 C finely chopped pecans (I never use nuts in the frosting)
8 oz. cream cheese
2 C. or 1 box of powdered sugar
1/2 stick margerine or butter
2 tsp. vanilla
Beat well. Frost the carrot cake when cooled.
Wednesday, November 11, 2009
Pumpkin Pie and other Pumpkin Recipes (Libby's)
Libby's Famous Pumpkin Pie, Pumpkin Cranberry Bread, Pumpkin Roll, Pumpkin Toffee Cheesecake, Pumpkin Carrot Cake.
http://www.verybestbaking.com/libbys/classic/
Click onto videos for step by step instructions on how to make Libby's Pumpkin Pie, Pumpkin Cake Roll and Pie Crust
http://www.verybestbaking.com/libbys/classic/
Click onto videos for step by step instructions on how to make Libby's Pumpkin Pie, Pumpkin Cake Roll and Pie Crust
Thursday, October 8, 2009
Apple Spice Cake
Apple Spice Cake
from my cousin in law Stacy E., and I don't know where she got it from
Cake:
3 C. all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1 1/2 C. vegetalge oil (Stacy only uses 1 C.)
3 large eggs, at room temperature (who remembers to take them out before to get to room temperature. I'm just asking.)
2 tsp. vanilla extract
3 C. chopped Granny Smith apples, from about 2 1/2 apples. Or any kind of apple you might have.
2 C. walnut halves, coarsely chopped. (Again, you have my permission to omit any and all nuts and no one will think any less of you.)
Caramel glaze:
1/2 C. packed dark brown sugar
1/4 C. (1/2 stick) unsalted butter
1/4 c. heavy cream
1. Make the apple spice cake. Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan. (Stacy used a 9x13 pan and so did I when I made this for some church thing a year ago.) Chop apples and walnuts.
2. In a medium bowl, whick together the flour, baking soda, cinnamon, allspice, nuteg, and salt. Set aside.
3. In a large bowl, preferably the bowl of a standing electric mixer, beat together the granulated and brown sugars and the oil until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl with a rubber spatula. Beat in the vanilla. On Low speed, add the flour mixture in 3 additions. Using a large wooden sppon, stir in the apples and walnuts. Pour the batter into the prepared pan and smooth the top.
4. Bake the cake for 65 to 70 minutes, until a cake tester inserted into the center comes out clean. Let cool for 10 minutes, then remove the cake from the pan and let cool completely. (If you used the 9x13 pan for this, adjust to less cooking time. I don't remember how long it took in the 9x13).
5. In a small heavy saucepan, combine the brown sugar, butter and cream. Bring to a boil, stirring to dissolve the sugar. Boil, stirring occasionally, for 3 minutes, or until slightly thickened. Remove from the heat and let cool for 10 minutes, or until the glaze thickens slightly but is still pourable.
6. Set the cake, still on the wire rack, on a baking sheet. Drizzle the glaze slowly over the top, letting some of it run down the side. Trasfer the cake to a serving plate and let the glaze set before serving.
NOTE: when I made this cake for the church thing, I was stressed out. I didn't make homemade caramel sauce/glaze to go over it. Because I was making a crazy amount of cakes for the church thing or having people help me make a crazy amount of cakes for it, I crumbled under the pressure and bought the caramel topping. The world did not come to a screeching halt as we know it and no one cared that I had purchased it. I used Mrs. Richardson's caramel/butterscotch topping, you can find it with the ice cream toppings. It is my favorite. It won't solidify on the cake. It will be ooey gooey and rich and wonderful though. I think that I put a spoonful on each cake piece after it was cut and put on the plate to serve. So, you will know which strategy is best for you, just be aware of your options.
from my cousin in law Stacy E., and I don't know where she got it from
Cake:
3 C. all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1 1/2 C. vegetalge oil (Stacy only uses 1 C.)
3 large eggs, at room temperature (who remembers to take them out before to get to room temperature. I'm just asking.)
2 tsp. vanilla extract
3 C. chopped Granny Smith apples, from about 2 1/2 apples. Or any kind of apple you might have.
2 C. walnut halves, coarsely chopped. (Again, you have my permission to omit any and all nuts and no one will think any less of you.)
Caramel glaze:
1/2 C. packed dark brown sugar
1/4 C. (1/2 stick) unsalted butter
1/4 c. heavy cream
1. Make the apple spice cake. Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan. (Stacy used a 9x13 pan and so did I when I made this for some church thing a year ago.) Chop apples and walnuts.
2. In a medium bowl, whick together the flour, baking soda, cinnamon, allspice, nuteg, and salt. Set aside.
3. In a large bowl, preferably the bowl of a standing electric mixer, beat together the granulated and brown sugars and the oil until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl with a rubber spatula. Beat in the vanilla. On Low speed, add the flour mixture in 3 additions. Using a large wooden sppon, stir in the apples and walnuts. Pour the batter into the prepared pan and smooth the top.
4. Bake the cake for 65 to 70 minutes, until a cake tester inserted into the center comes out clean. Let cool for 10 minutes, then remove the cake from the pan and let cool completely. (If you used the 9x13 pan for this, adjust to less cooking time. I don't remember how long it took in the 9x13).
5. In a small heavy saucepan, combine the brown sugar, butter and cream. Bring to a boil, stirring to dissolve the sugar. Boil, stirring occasionally, for 3 minutes, or until slightly thickened. Remove from the heat and let cool for 10 minutes, or until the glaze thickens slightly but is still pourable.
6. Set the cake, still on the wire rack, on a baking sheet. Drizzle the glaze slowly over the top, letting some of it run down the side. Trasfer the cake to a serving plate and let the glaze set before serving.
NOTE: when I made this cake for the church thing, I was stressed out. I didn't make homemade caramel sauce/glaze to go over it. Because I was making a crazy amount of cakes for the church thing or having people help me make a crazy amount of cakes for it, I crumbled under the pressure and bought the caramel topping. The world did not come to a screeching halt as we know it and no one cared that I had purchased it. I used Mrs. Richardson's caramel/butterscotch topping, you can find it with the ice cream toppings. It is my favorite. It won't solidify on the cake. It will be ooey gooey and rich and wonderful though. I think that I put a spoonful on each cake piece after it was cut and put on the plate to serve. So, you will know which strategy is best for you, just be aware of your options.
Pumpkin Cake Roll
People love this. This is one of those recipes that you can make ahead of time and stash in the freezer for Thanksgiving or Christmas. Or would be a nice Halloweeny/fall treat. Just be sure to wrap in double or triple in plastic wrap so that the cake part does not dry out.
Pumpkin Cake Roll
from A Taste of the Country cookbook, pg. 76
submitted by Sally Weaver, New Baden, Illinois
Cake:
3 eggs
1 C. sugar
2/3 C. cooked pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
1 C. powdered sugar
2 packages (3 oz. each, so 6 oz. total) cream cheese
4 Tbsp. butter (1/4 C.)
1/2 tsp. vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-inch x 10-inch x 1-inch jelly roll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confections' (powdered) sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving. Yield: 10-12 servings.
NOTE: I cut off the ragged ends after I've rolled it with the filling inside when I make this. They are for the cook or the helper to eat. I also mostly make these rolls to give away so I cut them into two and wrap and give a 1/2 of a cake away when I give as gifts at Christmas time. I also sometimes make more filling and fill the pumpkin roll fatter than it says to. Also be sure that you have your jelly roll pans greased and floured really well. When the cake is HOT, I also go around it gingerly with a spatula to be sure that it's loosened and will spill onto the towel well and not tear coming out of the pan. This is not a hard cake to make but is a little labor intensive, the last thing you want to happen is to have it tear on you coming out of the pan.
Pumpkin Cake Roll
from A Taste of the Country cookbook, pg. 76
submitted by Sally Weaver, New Baden, Illinois
Cake:
3 eggs
1 C. sugar
2/3 C. cooked pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
1 C. powdered sugar
2 packages (3 oz. each, so 6 oz. total) cream cheese
4 Tbsp. butter (1/4 C.)
1/2 tsp. vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-inch x 10-inch x 1-inch jelly roll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confections' (powdered) sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving. Yield: 10-12 servings.
NOTE: I cut off the ragged ends after I've rolled it with the filling inside when I make this. They are for the cook or the helper to eat. I also mostly make these rolls to give away so I cut them into two and wrap and give a 1/2 of a cake away when I give as gifts at Christmas time. I also sometimes make more filling and fill the pumpkin roll fatter than it says to. Also be sure that you have your jelly roll pans greased and floured really well. When the cake is HOT, I also go around it gingerly with a spatula to be sure that it's loosened and will spill onto the towel well and not tear coming out of the pan. This is not a hard cake to make but is a little labor intensive, the last thing you want to happen is to have it tear on you coming out of the pan.
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