Molten Chocolate Cakes

Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes | Yield: 1 pie.

Ingredients:

  • 1 cup plus 2 TBSP margarine
  • 15 oz dark chocolate
  • 6 eggs
  • 4 egg yolks
  • 1/4 cup sugar

Directions:

  1. Preheat oven to 350F.
  2. Melt margarine and chocolate in heatproof bowl set over simmering water, stirring until melted and hot to the touch. Turn off heat.
  3. Whip eggs, egg yolks and sugar until light and stiff.
  4. Pour chocolate mixture into egg mixture in a steady stream.
  5. Spray insides of four 4-ounce ramekins with nonstick spray.
  6. Spoon mixture into ramekins, dividing evenly. Bake until set on the oust side but still liquid in the center, about 10-15 minutes.
  7. Dust with powdered sugar. Serve immediately.

Notes:

Recipe Origin: Torn from a magazine years ago.

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Carrot cake with Cream Cheese Frosting

Notes: I think this is the recipe I made for our oldest daughter’s 1st birthday cake.

Servings: 8-10 | Prep Time: 40 minutes

Ingredients:

  • 2 cups chopped pecans
  • 2 1/2 cups all purpose flour (White Lily)
  • 2 tsp baking soda
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1/4 cup milk
  • zest of 1 orange (1 TBSP)
  • 1/4 cup orange juice
  • 1 1/2 tsp vanilla extract
  • 2 cups finely grated carrots (approx. 6 carrots)

Directions:

  1. Preheat oven to 375 degrees.
  2. Spread chopped pecans on a baking sheet, and toast for 5 minutes. Set aside to cool.
  3. Line 2 greased 9 inch cake pans with wax paper and set aside.
  4. Sift together flour, baking soda, nutmeg, cinnamon and salt.
  5. Cream together butter and sugar in your stand mixer on medium speed.
  6. Add eggs 1 at a time. Add milk and half of flour mixture. Blend well. Add remaining flour mixture gradually.
  7. Stir in orange zest and juice, vanilla, grated carrot and toasted nuts. Divide batter evenly into cake pans.
  8. Bake at 375 for 40 minutes or until a knife comes out clean.
  9. Let layers cool in pans for 10 minutes. Take out of pans and put on cooling rack. Let cool completely.
  10. Frost with Cream Cheese Frosting.

Recipe Origin:  Adapted from a Martha Stewart recipe

Cream Cheese Pound Cake

Notes: Heavy, dense, creamy. My favorite pound cake recipe. The original recipe makes 2 pound cakes, which is too much for us. This recipe has been redone so it makes only 1 cake.

Servings: ? | Prep Time: 15 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour (White Lily)
  • 1/2 tsp kosher salt
  • 1 1/2 sticks unsalted butter
  • 1/2 package (4 ounces) cream cheese
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 325 degrees. Spray standard loaf pan with cooking spray.
  2. In a medium bowl, whisk together flour and salt. Set aside.
  3. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla. Gradually add flour mixture. Beat just until incorporated.
  4. Pour the batter into the prepared pan; using spatula, slightly mound batter in center of each pan to encourage doming. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 50 minutes.
  5. Place the pan on a cooling rack and cool for 20 minutes, then remove the cake from the pan and let cool completely.

Recipe Origin:  Adapted from a Martha Stewart recipe

The Best Caramel Cake in the World

Prep Time: 20 minutes | Total Time: 1 hour| Yield: 1 tall cake or 3 single layer cakes

Ingredients:

  • 1 box Duncan Hines Butter Recipe Golden cake mix (MUST be this one)
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 tsp vanilla
  • 8 oz cream cheese

Directions:

  1. Preheat oven to 350F. Get out your mixer.
  2. Combine all ingredients. Mix slowly for 1 minute. Scrape the bowl, and mix on medium for 2 minutes.
  3. Pour into 3 (three)  8″ pans and bake at 350F for 20 minutes or until toothpick comes out clean. I’ve also made this in 2 (two) 9″ pans, and it turned out fine. Bake for 30 minutes if you do this.

CARAMEL ICING

Ingredients:

  • 2 sticks butter
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 1/2 cup cream
  • 4 cups 10x confectioner’s sugar
  • 2 tsp vanilla

Directions:

  1. Have all your ingredients pre-measured and your tools at hand. This goes very quickly.
  2. Melt butter, dark and light brown sugar. Bring to boil.
  3. Add cream and bring to full boil again.
  4. Stir in confectioner’s sugar and vanilla.
  5. Pour through strainer/sieve. Pour over cakes immediately.

Notes:

Recipe Origin:  I’ll never tell.

Carrot Cake with Cream Cheese Icing

Prep Time: ? minutes | Total Time: ? | Yield: 1 cake

Ingredients:

  • 3/4 pound carrots
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans or walnuts

Directions:

  1. Trim ends of carrots; discard. Peel carrots. Shred with shredding disk of food processor or hand shredder. Measure 2 1/2 cups; set aside.
  2. Preheat oven to 350 degrees F. Grease and lightly flour sides of 13/9-inch baking pan.
  3. Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecan. Pour into prepared pan.
  4. Bake 40 to 45 minutes or until cake tester or wooden pick inserted in center comes out clean. Cool completely on wire rack.

CREAM CHEESE ICING

Ingredients:

  • 4 cups (16-ounce box) powdered sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup margarine, softened
  • 1 teaspoon vanilla

Directions:

  1. Sift powdered sugar into large bowl with fine-meshed sieve or sifter.
  2. Beat cream cheese, margarine and vanilla in another large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
  3. Gradually add powdered sugar. Beat with electric mixer at low speed until well blended, scraping down side of bowl occasionally.
  4. Spread over cooled cake.

 

Notes:

Recipe Origin:  Momocracy blog

Cheesecake

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6

Ingredients:

CRUST

  • 3/4 cup flour
  • 2 Tablespoons sugar
  • Dash salt
  • 1/4 cup butter or margarine
  • 1 cup crushed graham crackers

FILLING

  • 3 boxes of Philly cream cheese (8-oz)
  • 1 cup sugar
  • 1/4 cup flour
  • 2 teaspoons vanilla
  • 6 eggs
  • 1 cup of sour cream

Directions:

  1. Heat oven to 400 degrees.
  2. Place graham crackers into a large seal-able bag, crush with a rolling pin.
  3. In a medium sized mixing bowl, combine 3/4 cup of flour, 2 Tablespoons sugar, and dash salt. Using a pastry blender or fork, cut in butter or margarine until mixture resembles course crumbs.
  4. Mix in one cup graham crackers. Press onto bottom of 9-in. Springform pan lined with parchment paper. Bake at 400 degrees for 10 minutes.
  5. Reduce oven temperature to 325 degrees.
  6. In a large mixing bowl, beat cream cheese and sugar.
  7. Add flour and vanilla, blend.
  8. At a low speed, add eggs one at a time until mixed.
  9. Add sour cream and mix until blended and creamy. Pour onto crust.
  10. Bake at 325 degrees for 60-75 minutes until the cake is just set (slightly jiggly.)

Notes:

  • Start with ingredients at room temperature. It mixes better and helps the cake to become creamy.
  • Wrap bottom of Springform with foil and place pan into large roasting dish filled with 1/2-in. of water while baking. it helps the cake to bake more evenly and keep shte cake moist.
  • After baking, have the cake cool down in the oven with the oven turned off and the door open. It helps to prevent cracking.
  • When you are able to hold the Springform pan, place in refrigerator overnight.
  • To get the cake out of the Springform; heat a cup of water. Place a butter knife in the water then dry with a towel. Using an up and down motion, loosen the cake from the sides of a pan, then open the ring and remove from the cake.
  • To place onto plate, remove Springform bottom and slowly remove the parchment paper while placing onto plate.
  • It’s a lot easier than it looks, it just takes practice.

Recipe Origin:  Momocracy blog

Louisa’s Cake

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 cake, serves 6

Ingredients:

  • 9 tablespoons unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 1/4 cup all-purpose flour
  • 1 pinch salt
  • 1 cup fresh ricotta
  • Zest of 1 lemon
  • 1 tablespoon baking powder
  • 1 apple, peeled and grated (should yield about 1 cup)
  • Confectioners’ sugar for serving

Directions:

  1. Heat the oven to 400°. Butter 1. and flour a 9 or 10-inch spring form pan.
  2. Cream the butter and sugar in a standing mixer until light and fluffy.
  3. On the lowest speed, add the eggs one at a time.
  4. Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
  5. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until thecake is golden brown and the sides start to pull away from the pan.
  6. Cool in the pan on a wire rack for 10 minutes.
  7. Turn the cake out of the pan and cool completely on the rack.
  8. Sift powdered sugar over top or serve with your favorite seasonal fruit.

Notes:

Recipe Origin:

A friend forwarded me this recipe from a website called Food52. We’ve made it once and it’s a keeper.