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Chocolate Tofu Cake

30 Jan

Light vegetable oil cooking spray

8 ounces firm tofu

1/4 cup part skim milk ricotta cheese

4 ounces light cream cheese

1/4 cup pure maple syrup

3 TBSP unsweetened cocoa

2 large egg whites

1 TBSP ground cinnamon

3 TBSP light Irish cream liqueur

1 TBSP coffee liqueur

TOPPING:

1/2 cup nonfat sour cream

1 tsp vanilla

1 TBSP honey

Preheat oven to 350

Coat a 10 inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta, cream cheese, maple syrup, cocoa, egg whites, cinnamon and the liqueurs. Puree until smooth and pour into pie plate. Place onto the center rack of oven, on the bottom rack, place a baking pan filled half way with water. Bake for 1 hour.

While the cake is baking, combine all of the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly and return it to the oven. bake 10 minutes longer. Remove from oven and cool to room temperature. Refrigerate for 4 hours before serving.

Serves 12

92 calories per serving

3.9 grams of fat

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Red Velvet Cake

16 Jan

A boxed cake mix makes easy work of the Southern beauty.

 

1 Duncan Hines Butter cake mix (substituting is not recommended)

1 cup buttermilk

1 stick butter, softened

1 tsp vanilla

2 TBSP cocoa

1 TBSP baking soda

1 ounce red food coloring

3 eggs

1 TBSP white vinegar

 

Preheat oven to 350

Mix first 5 ingredients together until moist. Add vinegar and baking soda; beat 2 minutes. Bake according to directions on cake mix box. Cool completely

Frosting:

8 ounces cream cheese, softened

1 stick butter, softened

1 (16 oz) box confectioner’s sugar

1 tsp vanilla

1/2 pecan pieces

1/2 cup coconut

Mix cream cheese and butter until well combined. Add vanilla and sugar; beat until fluffy. Add pecans and coconut; gently stir until combined.

Key Lime Cupcakes

16 Jan

1 box lemon cake mix

1 box ( 4-serving size) lime jello

3/4 cup water

1/3 cup Key lime juice

1/3 cup vegetable oil

3 eggs

 

Glaze:

1 cup powdered sugar

2 TBSP Key lime juice

 

Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

1 tsp vanilla

3-1/2 cups powdered sugar

 

Preheat oven to 350

Place paper baking cups in 2 muffin pans. In a large bowl, beat cake mix and gelatin on low-speed 30 seconds. Add remaining cup cake ingredients; beat at low-speed for 30 seconds; then beat 3 minutes 2 minutes, scraping bowl as necessary. Divide batter evenly among pans, filling each cup about 2/3 full.

Bake 17 to 22 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Move to cooling racks and pierce holes in top of cup cakes with a fork in several places.

In a small bowl, mix 1 cup powdered sugar and enough of the 2 TBSP lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread over cupcakes. Cool completely.

In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low-speed, beat in vanilla and powdered sugar until mixed; beat at medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in the center. Garnish with grated lime zest if desired.

 

Makes 24 cupcakes

Moist Chocolate Cake

12 Jan

Use white or chocolate frosting on this moist luscious cake. I often use 7 minute frosting or fudge frosting.

 

1-1/2 cups semi-sweet chocolate chips

1/2 cup butter, softened

1 (16 oz) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 (8 oz) carton sour cream

1 cup hot water ( tap water)

2 tsp vanilla

 

Preheat oven to 350

Melt chocolate in a microwave safe bowl on high for 1-1/2 minutes or until melted; stirring every 30 seconds.Beat butter and brown sugar at medium speed until well blended ( about 5 minutes). Add eggs, 1 at a time, beating just  until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Gradually add the hot water, in a slow steady stream just until blended. Stir in vanilla. Pour into 3 greased and floured 9 inch round cake pans. bake for 40 to 45 minutes or until center springs back when touched. Cool in pans on wire rack 10 minutes. Place on wire racks and cool completely.

7-Minute Frosting

11 Jan

I use this frosting on coconut cake and carrot cake. It has a light texture and flavor that is perfect for rich cakes.

 

4 egg whites

2 cups sugar

1/2 cup water

2 tsp vanilla

 

Pour water into a 3-1/2 quart saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and simmer. Combine first 3 ingredients in a 3 quart heatproof bowl; beat at low-speed with a hand mixer until blended. Place bowl over simmering water, beat at high speed 7 minutes or until soft peaks form; remove from heat. Add vanilla. Beat to spreading consistency(3 to 5 minutes). Use immediately.

 

Makes 4-1/2 cups

 

Baking Tips

11 Jan

Flour:

The type of flour used in a recipe affects the taste nd texture. Below is a list of what you need to know to bake perfect cakes.

All-purpose–A blend of hard and soft wheat; used for all baking

Cake flour–Milled from soft wheat, and has a lower protein content, it gives cakes a tender, fine-grained texture. If using cake flour in place of all-purpose flour; reduce cake flour by 2 tablespoons for every cup of all-purpose flour.

Southern flours: Soft wheat, such as White Lily and soft wheat blends such as Martha White, used for biscuit making, cakes, quick breads and pie crust.

Baking Problems Answered:

Cake is dense and heavy–Too much flour was added, Pans too small, Oven temperature too low. Egg whites were over beaten

Top of cake is cracked or domed–Removed from pan too soon, Too much baking powder, or baking soda was added, Too many eggs or too much liquid was added, Not enough sugar was incorporated. Pan was too close to top heating element.

Cake collapses or sinks in middle–Removed from oven too soon, Oven temperature too hot, Opened oven door before cake structure was set, Adding too much sugar, baking powder, baking soda.

 

Slow Cooker Chocolate Pudding Cake

2 Jan

1 box chocolate cake mix

1 (3.9 oz) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1/4 tsp salt

2 cups semi-sweet chocolate chips

Combine dry cake mix, pudding mix, sour cream, eggs, water, oil and salt in a mixing bowl. Beat on medium speed with an electric mixer for 2 minutes. Stir in chocolate chips. Spray inside of slow cooker with cooking spray. Pour in cake batter. Cover and cook on low for 5 hours or until a toothpick comes out clean. Serve topped with whipped cream or ice cream

Serves 10 to 12

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