50 Women Game Changers in Food-#4 Martha Stewart's Velvet Cocoa Cake with Instant Buttercream

Last week I came across Mary at One Perfect Bite, she and a few other bloggers have decided to tackle the list from Gourmet of the top 50 women chefs. For the next 46 weeks, I plan to go along with them. There are some on the list that I have not heard of, so I hope to learn a little bit along the way. I have missed the first three being 1-Julia Child, that is no surprise to me, 2-Alice Waters, and 3-Fannie Farmer. This leads us to #4, Martha Stewart.

Martha is one that you either love or hate. I like her, although she will not be the first one that I run to for a recipe as I have not had much luck with her recipes. Although this chocolate cake is a keeper. The one reason that I decided on this cake was because of the frosting, there is no powdered sugar, marshmallow cream takes the place of it and if you know me, I can't turn down anything that has marshmallow in it.

Next week: M.F.K. Fisher

Wanna see more of Martha:

Mary-One Perfect Bite

Val-More than burnt toast

Taryn-Have Kitchen will Feed

Susan-The Spice Garden

Claudia-A seasonal Cook in Turkey

Heather-Girlichef

Miranda-Mangoes and Chutney

Jeanette-Healthy Living

Velvet Cocoa Cake with Instant Buttercream Frosting

By: Martha Stewart

For the cake:

12 Tbsp (1 1/2 sticks) unsalted butter, room temperature

2 1/2 cups all purpose flour

3/4 cup cocoa powder

1 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1 cup light brown sugar

3 large eggs

2 tsp vanilla

1 1/2 cups buttermilk

For the frosting:

1 cup (2 sticks) unsalted butter, room temperature

2 jars (7.5 oz each) marshmallow cream

2/3 cup cocoa

2/3 cup semisweet chocolate chips, melted and cooled

1 Tbsp vanilla

To make the cake:

Preheat oven to 350 degrees. Grease two 9 inch round cake pans. In a bowl, whisk flour, cocoa, baking soda and salt.

In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.

Add the flour mixture to the butter mixture in three additions,alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.

Pour batter into pans. Bake until toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before inverting cakes onto wire rack to cool completely.

To make the buttercream:

In a mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate and vanilla.

Place 1 layer on platter and spread top with 1 cup buttercream. Place the second layer on top and frost entire cake with remaining buttercream.

Whoopie Pies-Week 3

This week I chose to go with whoopie pies. It is my son, Blake's, birthday so these were perfect for today. There are so many ways you can make them. I have made them before a while back, but wanted to go with a "cake" flavor this time around. You can definitely make these festive using Christmas sprinkles or color the batter. The filling possibilities are endless as well.

So, here we are at week 3, leaving 9 more to go!! There are over 50 cookie bakers, so that is alot of cookies each week! I don't think that any of us will have any trouble making our trays for this year!

Birthday Cake Whoopie Pies

For the cookies:

8 tbsp. unsalted butter, at room temperature
¾ cup sugar
2 tsp. vanilla extract
2 large eggs
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk


Preheat the oven to 375˚ F. Line two baking sheets with parchment paper or silicone baking mats. Combine the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time, beating well after each addition. Blend in the vanilla. In a medium bowl combine the flour, baking powder, and salt; whisk to combine. With the mixer on low speed, add the dry ingredients to the bowl, alternating with with the milk, and beating each addition just until incorporated.

Using a cookie scoop, scoop your batter and place an inch or two apart. Bake 8-10 minutes, until the cookies are set (they should not brown.) Transfer to a wire rack to cool completely. Repeat with any remaining batter as necessary.

Buttercream:
1 sticks of butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
2 Tbsp milk

Cream the butter and vanilla together, gradually add the powdered sugar and milk until you get the consistency you want. Add more as needed.

Chocolate Buttercream: Use the above recipe and add 4 heaping Tbsp.

Week 3 Twelve Weeks of Christmas:

Chocolate Bundt Cake and Peanut Butter Glaze

I needed something fairly quick and simple to make for our game day party on Saturday. Cake seems to go well for both the adults and kids and what better combo than peanut butter and chocolate? This seems to be my go to chocolate cake recipe when I want to make a bundt cake. It is from Askinosie Chocolate and is fabulous! I am out of their cocoa (I guess I should order some!), so I used what I had in the cabinet and it worked out fine. The PB glaze is something I just kind of winged, so we'll just have to go with it. :)


Askinosie Chocolate Cake
2 cups sugar
2 cups flour
1 stick of butter
1/2 cup vegetable oil
4 Tbsp (heaping)Askinosie cocoa powder
1 cup water
1/2 cup buttermilk
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 eggs

Preheat oven to 350 degrees. Grease and flour 9x13 pan. (I used a bundt pan)
Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. Add vegetable oil, cocoa and water. Bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30-35 minutes. Let cake cool completely before serving.


Peanut Butter Glaze
Basically, here is what I did...heated about 1/2 cup milk and mixed in 1/4 cup of creamy peanut butter until smooth. I dumped some powdered sugar in the mixer bowl...probably around 2 cups?? and then I just added the pb/milk mixture until it came to the consistency I wanted. Simple enough, huh? :)

Chocolate Pudding Cake

I am currently addicted to Cooking Light Magazine. There are so many great looking recipes and all that I have tried have come out tasty. I have tried a couple of dinner recipes and they have turned out as well. This is another great one that will be made over again. You really can't go wrong with a slightly crunchy top with moist cake in the middle and as the base a warm pool of chocolate lava. Top it off with some no sugar added vanilla bean ice cream and you are still within the limits of still being a little bit better for you.

I should mention that this recipe was originally Mocha Pudding cake, but since the hubby and kids are very fond of mocha, I left that part out. :)

Chocolate Pudding Cake
From: Cooking Light

1 cup all-purpose flour
1 cup sugar, divided
6 Tbsp unsweetened cocoa, divided
1 1/2 Tbsp instant coffee granules
2 tsp baking powder
1/4 tsp salt
1/2 cup 1% low-fat milk--I used fat free milk
3 Tbsp vegetable oil
1 tsp vanilla extract
Cooking Spray
1 Cup boiling water
Vanilla love fat ice cream

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8 inch square baking dish coated with cooking spray.

Combine 1/3 cup sugar and 2 Tbsp cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350 degrees for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Do not over bake. Serve warm with ice cream.

Note: This recipe is easy to double. Spoon into a 9x13 inch baking dish; bake at the same temperature and time/

Triple Chocolate Cake

Can something this decadent be delish and still be not bad for you? The answer is YES!! I found some old Cooking Light magazines at a yard sale a couple of weeks ago for 25 cents, so I had to buy everyone they had. This recipe was in one of them. With trying to watch my blood sugar and eat healthier and getting my family eating healthier I knew that this one was one that I would have to try. Everyone in my little clan has a sweet tooth, so trying to find the balance between having the sweets and still being somewhat healthy has been some sort of a challenge. This cake was the perfect thing for the weekend. The texture is a little "spongy" as Blake my 12 year old described it, and the batter is a little thicker than a normal cake batter would be.

Triple Chocolate Cake

By: Cooking Light

1 (18.25 oz) package devil's food cake mix--I used a dark chocolate mix

1 cup fat free sour cream

1/3 cup fat free milk

1/4 cup vegetable oil

1 tsp almond extract

3 large egg whites

1 large egg

1 (3.9 oz) package sugar free/low calorie chocolate pudding mix

Cooking Spray

1 cup sifted powdered sugar

4 tsp fat free milk

1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Combine first 8 ingredients in a large bowl; beat at low speed for 30 seconds. Beat at medium speed 2 minutes. Pour the batter into a 12 cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely.

Combine powdered sugar and 4 teaspoons of milk in a small bowl, and drizzle over cake. Let stand 10 minutes. Place chips in a small heavy duty zip top plastic bag; seal. Submerge bag in very hot water until chips melt, or microwave at medium high for 1 minutes. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.

Low Sugar Pineapple Pudding Cake

I get daily emails from Taste of Home and this was one that I got earlier this week. I knew right then I would make it. This cake is on the healthy side and all the kiddos, including the hubby, liked it too. The recipe originally called for pineapple..and while that is good too...I could so see this with fresh sliced strawberries or bananas, even peaches. I think whatever fruit you like, it would go well with this dessert.

Pineapple Pudding Cake
From: Taste of Home

1 pkg yellow cake mix
1 1/2 cups cold fat free milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 pkg (8 oz) fat free cream cheese
1 can (20 oz) frozen fat free, sugar free whipped topping, thawed

Prepare cake mix batter according to package directions; pour into a 13x9 inch baking pan coated with cooking spray.

Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on wire rack.

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set.

In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Refrigerate until serving.

Cake Cookies-Week 9!

I saw this recipe for these cookies in a magazine that called for a cake mix, an egg, and a carton of cool whip. The cool whip got the best of my curiosity and I had to try them out. They turned out so good that a friend and I made 4 different flavors and each batch made 4 dozen, so I was stuck with 16 dozen cookies! There could be worse things, I guess. :)

These cookies are really soft and chewy, a little messy because of the powdered sugar, but so worth it. These will definitely be going on my platters! The cake mixes we used were chocolate fudge, strawberry, orange and spice cake. I have a lemon to make and I want to try pineapple upside down.

We are coming along with out 12 weeks of Christmas, we are at week 9 and have seen some really awesome cookies!

Cake Cookies

1 box cake mix, any flavor

1 egg, lightly beaten

1 (8 oz) Cool Whip, thawed

2 cups powdered sugar

Mix the cake mix, egg, and cool whip together until combined. This will be thick, but not so thick that you can roll it into balls. Put the powdered sugar into a shallow bowl.

Once you mix the dough, put the scoops of dough into the powdered sugar and roll it to coat. You can shape it once it is covered with the powdered sugar.

Bake at 350 degrees for 8-10 minutes.

Martha Mondays-Molasses Spice Cake

This is my first week of the group Martha Mondays. This group was created by Martha and Me. I think that I liked this group because 1) it is laid back, if you need to miss, it's ok! and 2) it is not only cooking/baking, but also crafts.

This weeks assignment was chosen by Pru of My Life-Pru Singer and she chose this cake. This cake made me excited when I saw what it was. I am ready for fall and this cake just screamed fall to me.

So, the verdict? It's ok. The cake is moist and has the right amount of spice. A couple of the girls didn't like the cream cheese frosting, because you add sour cream and they thought it was too sour. You can definitely taste the sour cream come through, but I liked it. It is not very sweet, but the brown sugar glaze gives you the sweetness that you need. Oh, and I should warn you...if you are watching your calorie intake, this is not one that you will want to make. I can just feel the bulges in my thighs getting bigger just by thinking of the amount of butter that went into this! :)

Will I make this again? Probably not. But, I'm glad I made it. So far, one of the kids likes it, and will be a great after school snack!

You want the recipe? You can find it here.

Lightened Up Lemon Bundt Cake

My mom gets the weekly Woman's World magazine. You can bet on it, every Sunday she makes her trip to the Walmart and this is in her cart when she checks out. I like this magazine too. It has little stories, tips, recipes and there is always a lightened up recipe. I have made muffins and bread from this magazine and knew that I would want to make this lemon cake. This was another one that I wasn't disappointed with.

Lightened Up Lemon Bundt Cake
From:Womans World Magazine

4 cups AP flour
2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
1 1/2 cups refrigerated liquid egg substitute
1 1/2 cups sugar
2/3 cup oil
1 container (6oz) low fat lemon yogurt
1/2 cup plus 3 Tbsp lemon juice
3 Tbsp grated lemon zest
2 cups confectioners sugar

Preheat oven to 350 degrees. Coat a 12 cup Bundt pan with cooking spray. Combine flour, baking powder, salt and soda; reserve. On medium-high speed, beat egg substitute, sugar, oil, yogurt and 1/2 cup lemon juice until combined. On medium-low speed, gradually beat in flour mixture. Stir in zest. Pour into pan. Bake 45 minutes or until toothpick inserted comes out clean. Cool 20 minutes. Remove from pan to rack; cool completely. Whisk together confectioners sugar and 3 Tbsp lemon juice until smooth; poor over cake.

Mississippi Mud Cake

This cake is what I will normally turn to when I need a quick dessert to take somewhere. This cake is really rich, so only a little piece is all you will need to satisfy that craving. I made this recipe before, but in cupcake form and it turned out just as good! I really don't think that you can go wrong with chocolate, pecans and marshmallows. Don't have time to make your marshmallows? no worries, store bought will do just as good here!

Mississippi Mud Cake:

1 cup butter or margarine
1/2 cup cocoa
2 cups sugar
4 large eggs, lightly beaten
1 1/2 all-purpose flour
Dash of salt
1 tsp. vanilla
1 1/2 cups chopped pecan
4 cups miniature marshmallows

Chocolate Frosting:
1 (16oz.) package powdered sugar
1/2 cup milk
1/3 cup cocoa
1/4 cup butter or margarine, softened

Combine butter and coca in a medium saucepan. Cook over medium heat until butter melts.

Remove from heat; transfer to a large mixing bowl. Add sugar and eggs; beat at medium speed with an electric mixer until blended. Add flour, salt, and vanilla; beat until blended. Stir in pecans. Spoon batter into greased 9x13 inch pan. Bake at 350 degrees for 35 minutes for the cake. Remove from oven and sprinkle marshmallows over hot cake. If making the cake, immediately spread frosting over marshmallows.

To make the chocolate frosting:
Combine all ingredients in a large bowl; beat at medium speed until smooth, adding an additional tablespoon of milk if frosting is too stiff.

Cinnamon Roll Cake

Let me start this off by saying that this will be the easiest, quickest, yummiest dessert that you will ever make! My MIL, Terry, made this for dessert one night after dinner and I had to have the recipe. Now, we all know that we will make only from scratch whenever we can, but ladies, sometimes we need the convenience of a box mix. There is absolutely nothing wrong with that. We all need little short cuts here and there.

If you love cinnamon rolls, you are gonna love this cake. Tastes just like them, only in cake form. You could even make the glaze into a cream cheese glaze, or an orange glaze...whatever glaze you like really, it can only get better.

Cinnamon Roll Cake

Yellow Cake Mix
4 eggs
¾ cup oil
1 cup sour cream

Mix by hand and pour in 13 x 9 greased baking pan.

1 cup brown sugar
1 tbsp cinnamon
Mix and pour over cake batter. Swirl into batter with knife.

Bake @ 325 for 40 minutes. Let cake cool 10 – 15 minutes before icing.

Icing:
2 cups powdered sugar
4 tbsp milk

Pour over warm cake.

Black and White Cookie Ripple Coffee Cake

This cake is from A Passion For Baking by Marcy Goldman. I think that I have only made one other thing from this book and it turned out just fine. This turned out great as well. I haven't seen alot of publicity on this book while blog surfing, and I think that it is one that it is one that is over looked. This book is filled with wonderful recipes that I can't wait to dive into.

This cake is moist and dense and not overly sweet, just like a coffee cake should be. But, the addition of the crushed cookies gives it an extra sweetness and crunch. I would recommend this recipe for any occasion!

Black and White Cookie Ripple Coffee Cake

By: Marcy Goldman

Cake:

1 cup unsalted butter, softened

2 cups sugar

6 large eggs

1 Tbsp vanilla

1 3/4 cup s buttermilk

4 cups all purpose flour

4 tsps baking powder

1/4 tsp baking soda

1/2 tsp salt

30 chocolate sandwich cookies, coarsely chopped

Glaze:

1 1/2 cups confectioner's sugar

2-6 Tbsp water, as required

1/2 tsp vanilla

Preheat oven to 30 degrees F. Line a baking sheet with parchment paper and set aside. Generously spray a 9 inch tube pan with nonstick cooking spray and place pan on prepared baking sheet.

In a mixer bowl, cream softened butter and sugar on medium speed until well blended. Add eggs, 2 at a time, and blend on medium speed until blended, scraping bowl often to make sure no butter or sugar sticks to bottom. Add vanilla and buttermilk and blend well. Fold in flour, baking powder, baking soda, and salt and blend until batter is smooth, about 2-4 minutes.

Pour two-thirds of batter into prepared pan. Sprinkle two-thirds of cookie pieces over batter, putting more on perimeter than directly in middle area (cookie pieces are less likely to sink when dispersed this way). Top with remaining batter and top batter evenly with remaining cookie pieces.

Bake 45 minutes and then reduce oven temp to 325 degrees F. Finish baking cake until cake tests done with a cake skewer that almost comes out clean, another 15 to 20 minutes. Cool 10 minutes in pan before turning cake out onto a serving plate.

For Glaze, in a small bowl, whisk together confectioner's sugar, water, and vanilla to make a drizzly glaze. Drizzle glaze over top of cake with a fork or whisk. Let glaze set.

Daring Bakers go Chocolate!

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This Chocolate Valentino cake is really a flourless chocolate cake. I have made this before, so this was not a challenge for me, but the real challenge for me was the ice cream. I have made a chocolate ice cream, but I am still skeptical about making ice cream.

I chose to make a peanut butter ice cream to go with this chocolate cake. I found the recipe for this ice cream from Diane's Dishes. It was fantastic! Nice and creamy, and peanut buttery! Is that even a word? If not, it is now! :)

The cake itself was wonderful too, nice and moist in the center. Oh, and very chocolaty!! Combine that with the PB ice cream and my taste buds think that they are in heaven! I can't wait to see what March brings us!

Chocolate Valentino
Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C.
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Peanut Butter Ice Cream

1 (18 oz) jar of creamy peanut butter
1 pint of heavy cream
1 pint of half and half
1 can of sweetened condensed milk

Mix all ingredients together in a medium pot over medium-low heat, until peanut butter is melted and all is combined. Let cool to room temp. You may need to stir occasionally so that the mixture doesn't separate. Once the mixture is cool, freeze according to your ice cream maker directions.

Pineapple Right Side Up Cake

If you are looking for the buttery, gooey pineapple upside down cake, it is not here. But, if you are looking for a variation of it that is healthy and counts as 2 WW points per serving, you have found it. While visiting a forum that I am a member of, I clicked on the healthy recipes and found this one from Bunny. Everything that she makes comes out wonderful, so I knew that I wanted to try it.

The verdict of this cake? It was actually ok. It is healthier than the normal cake, so don't expect it to taste just like it, but it was good.

Pineapple Right Side Up Cake

from: Bunny

1/2 cup unsweetened applesauce

1 8 oz. can crushed pineapple, drain and reserve juice

1/3 cup skim milk

1/3 cup egg substitute, or 4 egg whites

1/2 tsp vanilla

1 3/4 cup all purpose flour

1/3 cup sugar

2 tsp baking powder

1/4 cup brown sugar

Preheat oven to 350 degrees. Spray a 9 inch square pan with cooking spray. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Spread batter into the pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 30 minutes until a toothpick tests clean. Cool 10 minutes and serve warm.

I like cherries in my pineapple cake, so I topped each serving with a cherry and it sank to the middle of the cake. So, it is like you get a surprise with every serving! :)

Flourless Chocolate Cake

I have learned by doing this blog that I have tried and made so many things that I would have never just picked up and made. This Flourless Chocolate Cake is one of those. I have seen them in magazines, cookbooks, on other blogs and on Food Tv, but have never made one....until now. And I have no idea on what I have been waiting on or afraid of. This cake has got to be moistest chocolate cake that I have ever made.

For New Year's Eve we had friends over for an Italian night and I had planned on tiramisu, but time got away from me. While watching Tyler Florence, he made this and it looked quick and simple. This was perfect. This will be made again and again.

Flourless Chocolate Cake
By: Tyler Florence

1 pound bittersweet chocolate, chopped into small pieces (I used semi-sweet)
1 stick unsalted butter
9 large eggs, separated
3/4 cup sugar, plus 1 Tbsp

Confectioner's sugar for dusting

Preheat the oven to 350 degrees. Butter a 9 inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light and pale in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs-this will keep the eggs from scrambling from the heat of the chocolate-then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then remove sides of pan.

Serve at room temperature dusted with confectioner's sugar.

Caramel Cake with Caramelized Butter Frosting for Daring Bakers

It is that time again when bloggers all over the globe will be posting about this cake. This is the day of the great reveal of the Daring Bakers Challenge. I wasn't excited about this months challenge when I read what it would be, but after making it and loving it, I quickly changed my mind. I made the cake on Saturday morning and by the next morning, it was completely gone. Just crumbs, that I really wanted to lick off of the plate. :) So, let's get on with the details, shall we?

This months hostess is the lovely Delores from Chronicles in Culinary Curiosity. She also had a couple of co host this month, Alex, aka Brownie, of Blondie and Brownie and Jenny of Foray into Food. This recipe came from Shuna Fish Lydon, who is the originator of this cake.

I am glad that I made this cake, and already have other plans with the cake recipe. My mother in law, Laura, already has plans to make this into a pineapple upside down cake! All I am saying, is she better save me some!!

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
courtesy of Shuna Fish Lydon

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. (I used a bundt pan)

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

Back from Vacation and a chocolate cake!

Well, we are back from the beach. I am missing it already! We had a ton of fun and the first day that we were there we saw 2 sharks about 10-15 feet from us! That really made me nervous, especially since we were watching Shark week on TV each night! The weather was gorgeous except for the last 2 days we were there and it was rainy. Here is the ocean the first of the week that we were there..

See how blue/green and calm...the only thing wrong with this, is that it was filled with this....

Do you see the striped ones? Those were some mean jellyfish! Abby got stung by them twice. And the blue one? I was told that it was a man-o-war? and that they are poisonous. Luckily, no one was stung by one of those. There were so many jellyfish, the kids made a game out of it..see who could get the most! Now, the picture below shows the end of the week, see how green and and rough? There are never waves like this in the gulf! We stayed in Seagrove Beach, which is half way between Panama city and Destin, FL. The last 2 days the beaches in Panama City were closed because there were 6 drownings and 40 rescues because of the rip currants.
Oh, and here are my babies...right after dinner at Pineapple Willies... (We didn't like it too much, a complete waste of a $63 meal!)

Now on to the chocolate cake! Normally on Monday, one of my kids would post their baking project for the week. This week would have been Abby, but since we were gone and didn't bake anything last week, we will pick up again next Monday. I'm not sure what she will pick yet. But, yesterday was Jamey's birthday and we can't go a birthday around here without a cake, and what better cake to try than the recipe that I got with my Askinosie chocolate, right? Well, I normally don't like a cake naked. I have to have the frosting...well, are you sitting down? This cake does not need anything to go with it. In fact, I probably would have like it better without the frosting! And now, I am an Askinosie convert! It is so good!! This cake is probably the best chocolate cake that I have ever had! You definitely have to make it!

Do you notice the darkness in the middle? That is the moist part that melts in your mouth! Needless to say, we cut this cake last night, and when I got home from work today, it is completely gone!! I guess I am going to have to make another one!

Askinosie Chocolate Cake:

2 cups sugar

2 cups flour

1 stick of butter

1/2 cup vegetable oil

4 Tbsp (heaping)Askinosie cocoa powder

1 cup water

1/2 cup buttermilk

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

2 eggs

Preheat oven to 350 degrees. Grease and flour 9x13 pan. (I used a bundt pan)

Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. Add vegetable oil, cocoa and water. Bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30-35 minutes. Let cake cool completely before serving.

I am not going to type up the recipe for the frosting, because I prefer it without it. But, if you really want it, you can find it here.

TWD-Gooey Chocolate Cakes

This weeks TWD recipe was chosen by the Lemon Tartlet herself, Leigh. I am so glad this was a chocolate week! This one did hit the spot! The only problem I had, and this was completely my fault, I didn't get to eat one right out of the oven, it was at room temperature when I could get to it. The middle didn't flow like the lava cakes, but it was really moist. I can imagine it being gooey if it was hot.

This "little one" was very easy to put together, and came together quickly as well. However, Dorie recommended bittersweet chocolate, I used semi-sweet instead. This will be marked as a make again.

The TWD chicks have nested, if I have counted correctly, 113 little chicklets!!! Go and check them out too! Next weeks recipe comes from Mary at Starting from Scratch.

Gooey Chocolate Cake
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
5 ounces bittersweet chocolate,
~4 ounces coarsely chopped,
~1 ounce very finely chopped
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.
Sift the flour, cocoa and salt together.

Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.

In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.

Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)

Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatula to lift the cakes onto dessert plates.

Party Cake- a Daring Baker Challenge

This months DBC was hosted by Morven of Food Art and Random Thoughts. What a great choice! With all of the Dorie obsession going on, what a better way to get one more of the recipes in.

This cake recipe came together quickly and easily. My husband said that it reminded him of sponge cake and it was delicious. The next step was the buttercream. You are to cook egg whites with sugar, and then whip it, and then you add all of the butter. This made me a little nervous, but it came out great.

All in all, I loved this cake. I will definitely be making it again. Thanks Morven for choosing a great recipe! As always, go and check out the other Daring Bakers, there are over 600 members now!!

For the Cake

2 1/4 cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)

4 large egg whites

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

½ teaspoon pure lemon extract

For the Buttercream

1 cup sugar

4 large egg whites

3 sticks (12 ounces) unsalted butter, at room temperature

¼ cup fresh lemon juice (from 2 large lemons)

1 teaspoon pure vanilla extract

For Finishing

2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

About 1 ½ cups sweetened shredded coconut

Getting Ready

Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake

Sift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.Remove the bowl from the heat.Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.During this time the buttercream may curdle or separate – just keep beating and it will come together again.On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake

Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.Spread it with one third of the preserves.Cover the jam evenly with about one quarter of the buttercream.Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top. The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine. The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

TWD-Almost Fudge Gateau

This weeks TWD recipe was chosen by Nikki of Crazy Delicious, and what a great one to choose! This cake is intensly rich, and goes great with a big glass of milk! I will of course mark this as a make again dessert! It has only a few ingredients and came together rather quickly..bake for 30-35 minutes, and there you have it!

Our TWD chicks have grown to 43 chicks, my, my, how we have grown. Go ahead, check out our TWD site and check out the other girls take on this dessert.

Next weeks recipe will be chosen by Ashley, of Eat me, Delicious..


Almost-Fudge Gâteau
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt


For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup


Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.

Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that's fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.
Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.

To Make the Optional Glaze:
First, turn the cooled cake over onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.
Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you're impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.