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Posts Tagged ‘cake’

Texas Sheet Cake

I was informed by a friend & fellow pastor’s wife on Facebook that today is National Chocolate Day…what better way to celebrate this wonderful holiday than with a moist delicious chocolatey….easy…cake!  Topped off with a homemade warm frosting and you’ll be begging for a glass of cold milk to go with it!

Texas Sheet Cake

  • 2 c flour
  • 2 c sugar
  • 1 c water
  • 1/2 c butter
  • 1/2 c oil
  • 1/4 c cocoa powder
  • 1/2 c buttermilk
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla

Frosting:

  • 3/4 c butter
  • 6 Tbsp milk
  • 1/4 c cocoa powder
  • 1 1/2 tsp vanilla
  • 1 lb powdered sugar
  • 1/2 c finely chopped pecans

Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  In your mixing bowl, combine flour and sugar.  In a medium saucepan, combine water, butter, oil, and cocoa powder.  Bring to a boil over medium heat and then remove from heat.  Pour into flour mixture and beat well.  Add buttermilk and combine well again.  Lastly, add eggs, baking soda, and vanilla.  Beat one more time, scraping down sides of bowl to make sure everything get incorporated.  Pour batter into greased pan and bake for 25 minutes or until toothpick comes out clean.

Frosting: While cake is in the oven, wash your saucepan (or get out a new one) and add butter, milk and cocoa.  Bring to a slight boil over medium heat.  Remove from heat and add vanilla.  Stir in powdered sugar and mix well until there are no lumps of powdered sugar left.  If you are adding, pecans, do that now.  Pour warm frosting over warm cake.

He was trying to wait patiently 😀  You can see that I only added pecans to part of the cake…  My kids don’t like crunchy stuff in or on their cake…lol

This piece is a mess….but still yummy!

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Simply Fresh Dessert

Simple Fresh Dessert

  • 1 carton strawberries, cleaned & sliced
  • whipped cream
  • pound cake

Cut pound cake into chunks…top with fresh strawberries and whipped cream.  If you like your strawberries sweetened, sprinkle with a little sugar.

It doesn’t get any more simple than this!

And, oh, soooooo yummy!

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Red Velvet Cake

This cake was specifically requested by Clark and Cade for each of their birthdays…

…Clark because it’s red!!  (if you don’t know Clark, his favorite color is red).

…Cade because it tastes so awesome!!

I just so happen to love this cake and the icing is unique….but wonderful!  However, I know lots of people that use cream cheese frosting instead….which is great, too.

Red Velvet Cake

  • 1/2 c shortening
  • 1 3/4 c sugar
  • 2  eggs
  • 1 c buttermilk
  • 2 c flour
  • 3 Tbsp cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 Tbsp vinegar
  • 1 tsp vanilla
  • 2 oz red food coloring

Frosting

  • 1 c milk
  • 1/4 c flour
  • 1/4 c butter, no substitution
  • 1/2 c shortening
  • 1 3/4 c sugar
  • 1 tsp vanilla

For Cake:  Preheat oven to 375 degrees.  Grease and flour two 9 inch round cake pans (or a 9×13 pan).  In small bowl, combine flour, cocoa, baking soda, and salt.  Set aside.  In mixing bowl, cream shortening and sugar.  Add eggs and combine well.  Alternate adding flour mixture and buttermilk until all is added and combined.  Lastly, add vinegar, vanilla and red food coloring.  Mix well again.  If using 2 round pans, divide batter into pans.  If using 9×13, pour all of batter in pan.  Bake for 20-25 or until toothpick inserted comes out clean.  Let cake cool completely before adding frosting.

For Frosting:  Cook flour and milk over medium heat until it becomes thick, stirring constantly.  Let this cool completely.  (I actually do this part before I start making the cake.)  Once cooled, whip this with the butter, shortening, sugar, and vanilla for at least 5 minutes.  It should be light and fluffy.  Spread this on cooled cake.

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Cream Filled Cupcakes

Cream Filled Cupcakes

  • 1 pkg of favorite cake mix
  • ingredients listed on back of cake mix box (usually water, oil, and some eggs

Filling

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2 cups confectioners’ sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Favorite Frosting

Make and bake cupcakes according to instructions on back of cake mix box.  Let them cool completely.

For Filling:  Cream butter, shortening, and 1 cup of powdered sugar.  Add 1 tablespoon of milk.  Add remaining powdered sugar, 1 more tablespoon of milk, vanilla, and salt.  Whip well for at least 1 minute.  Spoon filling into a pastry bag with a tip.  Puncture top of cupcake with pastry tip and fill cupcake.  It’s okay if some comes out the top.  Top each cupcake with your favorite frosting.

(I used a triple chocolate cake mix with cream cheese frosting)

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Shara’s Favorite Carrot Cake

I didn’t get to any baking today.  With me breaking my toe yesterday and whining about it all this morning, and then the kiddos having dentist appointments today…it just wasn’t the day.  I’ve been meaning to post this recipe since my birthday at the beginning of March, but life just happened.

Carrot Cake

  • 3 eggs
  • 3/4 c buttermilk
  • 3/4 c oil
  • 1 1/2 c sugar
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 c flour
  • 2 tsp baking soda
  • 2 c shredded carrots
  • 1 c shredded coconut, toasted
  • 1 c chopped pecans
  • 1 8oz can crushed pineapple

Cream Cheese Frosting

Preheat oven to 350 degrees.  Grease and flour 9×13 pan or 2 9 inch round pans.  In medium bowl, combine flour, baking soda, salt, and cinnamon.  Set aside.  In mixing bowl, combine eggs, buttermilk, oil, sugar, and vanilla.  Mix well.  Add flour mixture and mix well again.  In a medium bowl, combine carrots, coconut, pecans and pineapple.  Stir this together and then fold into cake batter.  Pour into prepare pan(s) and bake for 1 hour, or until toothpick comes out clean.  Allow to cool completely before adding frosting.

I’m not excited about these pictures, but I lost all my good birthday pics when my computer crashed a few weeks ago.  Though the quality of the pics are poor….the cake was awesome!!

And if you don’t like coconut or pecans, then don’t add them!  It won’t change the integrity of the cake 🙂

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Dark Chocolate Cake

Well, Friends…I’ve offically been recipe blogging for a month now and I love it.  This isn’t a long time  compared to most bloggers out there, but I’m pretty proud of myself!  I started out with blogger because of it’s simplicity but I’m ready to move to another site – for good.  So, starting tomorrow, Feb 1, I will be moving to another site.  I’ll let you know then……

Now on to the good stuff! I’ve been craving something chocolatey for the past several days.  I let Reagan pick and she decided she wanted chocolate cake.  mmmmmmm…this is heavenly!

Dark Chocolate Cake
2 c boiling water
1 c unsweetened cocoa powder
1 c butter
2 1/4 c sugar
4 eggs
1 1/2 tsp vanilla
2 3/4 c flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder


Preheat oven to 350 degrees.  Heavily grease a 9 inch bundt pan.  In medium bowl, mix boiling water and cocoa powder.  Stir together very well and let cool.  Meanwhile, combine flour, baking soda, salt, and baking powder in another medium bowl.  Set aside.  In your mixing bowl, cream butter and sugar well – at least 2 minutes.  Add eggs and vanilla.  Mix well again.  Add half of the flour mixture and mix. Slowly poor in cocoa/water mixture and make sure everything is mixed well.  Add the last half of the flour mixture and combine well for the last time.  Make sure to mix all the way to the bottom.  Pour into bundt pan and bake for 30 minutes or until toothpick comes out clean.  Let cool.  Frost with you favorite frosting.

In the words of my fantastic Uncle Ron:
“Well, that’ll just jerk the pounds right off ya!”

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It’s been another busy day with running errands, and so I love using my crockpot on these kind of days. Since tonight was Parent’s Choice, and since Mike and I love Chinese food, I made Brown Sugar Chicken. This is so, so easy to throw together. The recipe calls for chicken breasts, but I actually prefer to use chicken thighs if I have them (which is what I used today).


Brown Sugar Chicken
2 lbs frozen, boneless chicken, cut into chunks
2 Tbsp soy sauce
2/3 c vinegar
1/4 c lemon-lime soda (or whatever you might have on hand – I actually use Diet Coke!)
1 c brown sugar
2 Tbsp minced garlic
1/4-1/2 tsp black pepper (to taste)

Place frozen chicken in crockpot. Mix together rest of ingredients in a bowl and pour over the top of the chicken. Cover with lid and set crockpot to low for 4-5 hours. Serve with rice or fried rice.

As I was reading one of my favorite blogs today (Baker’s Banter), I saw a post about a Mystery Cake. Welllll, since I’m a Campbell, here’s my version of this old cake:

Campbell’s Cake
4 Tbsp butter, softened
1 c sugar
1 egg
1 can Campbell’s Tomato soup
1 tsp baking soda
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp ginger
2 tsp cinnamon
Cream Cheese frosting (I used Betty Crocker’s)

Preheat oven to 350 degrees. Grease a 9 inch round pan or one muffin tin (12 count). Cream together butter and sugar. Add egg and mix well. Open tomato soup and add the baking soda, stir. It will foam up like this:

Add this to the creamed mixture, and mix well. It will look curdled, but this is okay 😀 In a separate bowl, combine flour, baking powder, and spices. Add this to the rest of the tomato mixture and beat well (on medium for 1-2 minutes). Pour batter into pan or divide out into muffin tin. Bake for 30-35 minutes for 9 inch pan or 20-25 minutes for cupcakes. Cool completely and top with Cream Cheese frosting.

Seeing as I always get at least one set of the rolled eyes and “I don’t really like Chinese” or “do I have to eat the rice?”, these yummy lil’ spiced cupcakes were the redeeming factor.

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