|Easy Rum Cake|
|Our grandson was born last night. Our sixth grandchild, Baby Ray. The sun is bursting from behind the clouds and I am thinking of you Baby Ray! Since we are miles away from our family and were not able to be at his birth, I baked him a BIRTH CAKE. Happy Birthday Baby Ray. We are so excited to meet you and hold you and kiss you, sweet baby boy.This week, our group Sunday’s With Joy, is baking up a Peanut Butter Cake. I have never baked a Peanut Butter Cake and I have been missing out! Peanut Butter is such a wonderful ingredient to bake with, it is dense and flavorful. I decided to make a Chocolate Butter Cream Frosting to go with the Peanut Butter Cake, kind of like a peanut butter cup, but even better!What a great choice, the peanut butter and the chocolate combination are just delicious. Not an overwhelming flavor, very subtle. A perfect birthday cake to celebrate the birth of Baby Ray!
Ingredients for Peanut Butter Birthday Cake:
Make the Peanut Butter Birthday Cake:
The Best Chocolate Buttercream Frosting
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
NOTES: Makes two 8 or 9″ cakes (or 24 cupcakes). Makes enough frosting for one 8 or 9″ 2-layer cake or 24 cupcakes. Cake will last, wrapped in the refrigerator, for up to 4 days. Frosting will last, in an airtight container, in the refrigerator for up to 7 days. I used all-natural, creamy salted peanut butter and added a teaspoon of vanilla to the cake.
This post has been linked up to these wonderful blogs!If you would like the recipe, click HERE
|Banana Spice Cake|
- 4 ounces butter, softened
- 3/4 cup light brown sugar, firmly packed
- 1 large egg
- 2 to 3 bananas, mashed, about 3/4 cup
- 1/4 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 scant teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Frost with a cream cheese frosting or sprinkle with powdered sugar.
|It’s Judy’s Surprise Birthday and I have been wanting to make this incredible cake ever since I saw it on The Pioneer Woman Cook’s Blog. She says it’s The Best Sheet Cake Ever, and I trust her. Everything that I have made from her blog has been delicious and my kids have asked me to make it all the time! Well she was right! Friends were going back for second and third pieces!
I wanted to make a delicious cake for Judy and her friends, since I didn’t know how many people were going to be there to surprise the HECK out of her, I thought that a sheet cake would be perfect!
I read every single one of the comments on TPWC Blog, which is saying a lot ( she usually gets around 800 comments or MORE per post) and so many people commented that this cake was really difficult to mess up.
I thought of this the whole time that I was talking to my best friend while trying to make the cake and frosting.
Do you ever do that? Leave out an ingredient while you are having a serious conversation on the phone?
I have, sugar, while making pies, not good at all!I didn’t leave out any ingredients for this cake, but my mind was really concentrating on two things at one time.
I recommend this if you are feeling lazy and need to be challenged! Talking and Baking!
|Judy still trying to recover, you did a great job Tom keeping it a secret!|
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoon Salt
- 4 Tablespoons (heaping) Cocoa Powder
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cup Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- FOR FROSTING:
- ½ cup Finely Chopped Pecans
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus ½ Cup) Powdered Sugar
- Note: I use an 18x13 sheet cake pan.
- In a mixing bowl, combine flour, sugar, and salt.
- In a saucepan, melt butter. Add cocoa. Stir together.
- Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.
- Pour over flour mixture, and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
- Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
- While cake is baking, make the icing.
- Chop pecans finely.
- Melt butter in a saucepan.
- Add cocoa, stir to combine, then turn off heat.
- Add the milk, vanilla, and powdered sugar.
- Stir together.
- Add the pecans, stir together, and pour over warm cake.
- Enjoy! Take this sheet cake to your next party, you will make lots of friends! Nettie
|This cake is very moist and rich, I used Ghiradelli Double Chocolate Bittersweet Chocolate Chips for this recipe.|
|Here is what you need: butter, brown sugar, white sugar, eggs, flour, baking powder, baking soda, baking chocolate ( I used both Ghiradelli chips and Ghiradelli baking chocolate), vanilla, pumpkin, pecans, cinnamon ( not shown).|
|Pumpkin Chocolate Cake|
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup (6 ounces) Bitterwseet chocolate chips
- 2 ounces unsweetened chocolate, melted and cooled
- 3/4 cup finely chopped pecans, divided
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition.
- Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
- Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.This recipe was inspired from Taste Of Home.This post has been linked up to these fabulous blogs!
|Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes.|
My Recipe has been featured in Taste Of Home Magazine!!
- 12 tablespoons butter
- 1 cup light brown sugar
- ¼ cup orange juice
- 1 cup blueberries
- ½ cup milk
- 1 egg
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup toasted almonds
- ½ teaspoon almond extract
- Preheat oven to 400 F.
- Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet.
- Stir in brown sugar and continue to stir over low heat until it dissolves.
- Remove from the heat and add orange juice.
- Layer one cup of blueberries on top, then add the almonds on top of the blueberries.
- Set aside.
- In another pot, melt the remaining 8 tbsp of butter.
- Remove from the heat and stir in milk and egg, beating well.
- In a bowl, mix flour, baking powder, salt, and granulated sugar.
- Add the milk-egg mixture and beat until smooth, add ½ tsp almond extract.
- Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake.
- Let cool in the pan for 10 minutes.
- Turn over on to a plate, berries side up. Serve with whipped cream if you wish.
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup best-quality cocoa
- 3 large eggs
- 1 1/4 cup sugar
- 3/4 cup butter, melted
- 1 tablespoon vanilla extract
- 3/4 cup sour cream
- 4 medium ripe bananas, mashed
- 1/2 cup chocolate chips, melted and cooled slightly
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1. Preheat oven to 325°. Generously grease and flour a 10-inch Bundt pan.
- 2. In a bowl, sift flour with baking powder, baking soda, salt and cocoa; set aside.
- 3. In a large mixing bowl, beat eggs until light in color and fluffy. Gradually add the sugar. Add butter and vanilla. Beat until well blended.
- 4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the sour cream. Fold bananas and melted chocolate into the cake batter; thoroughly combine.
- 5. Spoon cake batter into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.
- 6. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and allow the cake to cool completely.
- 7. While the cake is cooling, prepare the chocolate glaze. Heat the cream until it just comes to a boil.
- 8. Pour the cream over the chocolate and stir until the chocolate is melted. Set aside until the cake is completely cooled.
- 9. When the cake is completely cooled, cover the top of the cake and sides with the glaze. Refrigerate the cake for at least an hour to set the glaze.
|If you have a Kitchen Aid, it makes this recipe so easy, if not I always used a hand blender, keep beating until the ingredients are smooth.|
|I was so excited how high the cake rose, I took the pic in the oven, I know I am a spaz! But it really is the little things in life, but this is huge!! LOL!|
|Beautiful!! It does fall when it cools and when your kids slam the door! I still hear my Mom’s voice—don’t slam the door and don’t walk like an elephant!|
|Spray the pan before pressing crumbs on the bottom, I didn’t so some cake stuck even though it’s non- stick.|
|Hubs and I actually split this piece in half because he said it was too big! Ha-big baby-I could have eaten it by myself hands down!|
- 1½ cups Graham Cracker Crumbs ( 10 graham crackers, 1 full cracker sheet)
- 4 Tablespoons butter ( melted)
- (3)- 8 ounce packages Cream Cheese
- (1)- 14 ounces Sweetened Condensed Milk
- 4 eggs
- (1)- 8 ounces Sour Cream
- 1 Tablespoon Vanilla Extract
- 1 can cherry pie filling
- Preheat oven to 350 degrees F
- Spray your pan with PAM.
- Combine crumbs and butter, then press down on the bottom of a 9" spring form pan.
- In a Kitchen Aid, beat cream cheese until fluffy, add condensed milk, eggs, sour cream and vanilla. Mix until batter is nice and smooth.
- Pour into prepared spring form pan.
- Bake for 50 minutes.
- Let cool completely, add cherries on top.
- Serves 12-14 depending on how big the slices are!
I have linked up this yummy recipe to these fabulous blogs!