Strawberry Cream Cake

Hi there– It’s birthday season in our family.  Three birthdays together at the start of May and three more at the end.  So I’ve got birthday cakes on my mind.  This will probably show up at a birthday party or two!!

The biggest bash is for my father-in-law Stu.  He’s turning 90!  –and is so beloved by everyone who knows him.  You’ve never met a kinder more gracious man.  Family is coming from far and wide to celebrate with our “Grandpa Stu”.

Hope you have some happy family birthdays on your horizon.  And that they include cake, lots of cake.

STRAWBERRY CREAM CAKE

Cake:
1 cup strawberries, cut to small bits
1 strawberry  cake mix
1/3 cup canola oil
1 cup water
3 eggs

Topping:
2 cups strawberries, cut to small bits
1 pint heavy whipping cream
1/2 cup powdered sugar
3 oz. package vanilla instant pudding mix
1 big pretty strawberry for garnish

To make the cake, cut the strawberries fine.  If they are still damp from cleaning, pat them dry.

Make the strawberry cake according to the directions on the box. (mine used 1/3 cup oil, 1 cup water & 3 eggs).  Pour it into a 9″ x 13″ baking dish (or a 10″ springform pan) that has been sprayed with cooking spray.

Bake the cake at 350 degrees for 25 to 30 minutes until it is lightly browned and comes out firm to the touch.  Let the cake cool completely before adding the topping!

To make the topping, cut the strawberries to small bits.  Set them aside.  Whip together the whipping cream, powdered sugar and vanilla pudding mix with an electric mixer until it is stiff (the whisk attachment works best for this).

Stir in the strawberries and then pile it all onto the cooled cake.  You can serve it right away, but it’s better to set the cake in the fridge for an hour or more to let the topping completely set.  Enjoy!!

Lemon Crumble Breakfast Cake

Hi all– It was a perfect match.  I saw this Lemon Crumble Breakfast Cake on Pinterest and the next week got a big bag of lemons from a friend who was smart enough to plant a row of citrus trees in her yard.

And you don’t have to serve this for breakfast. you know.  We had it with a group of friends who came in last Wednesday night for our weekly time to pass around hugs and laugh and talk and pray together.  It’s fresh and bright– just a nice little piece of cake on a plate to go with your mug of tea.

LEMON CRUMBLE BREAKFAST CAKE

Streusel Topping:
1/4 cup (4 oz.) butter, melted
1/3 cup sugar
3/4 cup flour
grated rind of 1 lemon
1 tab. lemon juice

Cake:
3/4 cup sugar
grated rind of 2 lemons
1/2 cup canola oil
1 egg
1 tsp. vanilla
1/2 cup buttermilk*
1/4 cup lemon juice
2 cps flour
2 tsp. baking powder
1/2 tsp. salt
garnish: powdered sugar

In a small mixing bowl, make the streusel by mixing together the 1/3 cup sugar sugar and melted butter with a fork. Then stir in the 3/4 cup flour flour, lemon rind and 1 tablespoon lemon juice.  Set it aside.

For the cake, stir together the 3/4 cup sugar, grated rind of 2 lemons, oil, egg vanilla and buttermilk.  Then mix in the 2 cups flour, baking powder and salt.

Scoop the thick batter into a 8″ or 9″ spring form pan (or deep cake pan) that has been sprayed with cooking spray.  With your fingers, crumble the streusel into little bits over the cake batter.

Pop it into the oven for 45 to 50 minutes until a thin knife inserted into the cake comes out clean.

When you’re ready to serve the cake dust the top with powdered sugar through a sieve.  Enjoy!

*In place of buttermilk, you can use a tablespoon of cider vinegar and milk to make 1/2 cup.

recipe adapted from Pinterest

Simple Mocha Cake

Hi all– I’m afraid this isn’t much of a recipe– more like just a tip about putting instant coffee into your cake mix & frosting to give it a rich mocha flavor.  But I promise if you try this simple cake, you’ll have a hard time not licking your plate.  It’s crazy delicious!

SIMPLE MOCHA CAKE

Cake:
1 dark chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 tsp. instant coffee (about 2 small packs)

Frosting:
1/2 cup butter, melted
2 tsp. instant coffee (about 2 small packs)
1/4 cup dark chocolate unsweetened cocoa
8 oz. cream cheese
1 tsp. vanilla
1 pound box powdered sugar (about 3 3/4 cups)
1-2 tab, water if needed
garnish:  stemmed cherry!!

 

With an electric mixer beat together the cake mix according to the directions on the package–mine used 1 cup water, 1/3 cup oil and 3 eggs.  Them mix in the 2 tsp. instant coffee.

Spoon the batter into two 8″ or 9″ cake pans that have been sprayed with cooking spray.  Bake at 350 degrees for 25 to 30 minutes until the cake is firm to the touch.  Cool completely before frosting.

To make the frosting, melt the butter in the microwave and then mix in the cocoa and instant coffee.  Then with a mixer beat in the cream cheese vanilla and powdered sugar.  Begin mixing on the lowest setting until the sugar has started in incorporate (or you will have sugar flying everywhere!).  Up the speed of the mixer to blend thoroughly.

If the frosting seems too dry, add 1 or maybe 2 tablespoons of water (be careful it’s easy to add to much water and end up with running frosting!)

Frost the bottom layer.   Add to top layer and frost away the top and sides.  Add cherry and it ‘s done!

 

Pina Colada Cake with Rum Cream Cheese Frosting

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Hi there–  I have to say when we pull out a cake fro friends after a big long meal, most people say– “oh oh, just the tiniest slice” or they might even skip dessert.  But this cake almost disappeared!  People took big slabs and then asked for more!  I had one ragged piece left to send you off a picture a slice.  They liked it! I think you would too…

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PINA COLADA CAKE WITH RUM CREAM CHEEE FROSTING

Cake:
1 white cake mix
3 eggs
1/2 cup oil
2 tab. rum
1 cup shredded coconut

Toasted Coconut:
2 cups shredded coconut

Pineapple Filling:
1/4 cup sugar
2 tsp. conrstarch
14 oz. can crushed pineapple

Frosting:
1/2 cup butter (1 stick), room temperature
8 oz. cream cheese, room temperature
1 pound box powdered sugar (3  3/4 cups)
2 tab. rum
garnish: stemmed cherry!

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Mix the cake mix according to the directions on the package (mine used 1 cup water, 1/2 cup oil & 3 eggs).  Then stir in the rum and 1 cup shredded coconut.

Spoon the batter into three 8″ cake pans that have been sprayed with cooking spray and bake at 350 for about 25 minutes until it is firm to the touch.   Let the cake layers cool completely before you frost them.

While the cake is baking, spread the 2 cups of coconut on a baking sheet that has been lined with foil (for easy clean up) and put it in the oven along with the cake.  Cook for about 10 minutes, stirring every couple minutes until half of the coconut has started to brown (be careful, it’s easy to burn coconut!)

To make the pineapple filling,  combine the sugar and cornstarch in the small sauce pan.  Stir them together until there are no cornstarch lumps.  Then dump in the crushed pineapple and stir on medium heat until it simmer for a 1 or 2 minutes and thickens.   Set aside to cool.

To make the frosting, Put the cream cheese, butter, powdered sugar and rum into a mixing bowl and beat it with an electric mixer until it is smooth and creamy.  If it seems too dry, add another tablespoon of water.  (Be careful, it’s easy to add too much water and it turns to mush!)

To put it all together, set one cake layer on a plate and top with half of the pineapple filling.  Add the second layer and pile on the rest of the filling. Next set on the 3rd layer.

Then frost the cake top and sides with the cream cheese frosting.  Pat the toasted coconut around the sides of the cake (this is a little trickier than it sounds– be persistent!)  And pop the cherry on top.  It’s ready to serve!!

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Chocolate Samoa Cake

 

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Hey friends– This cake gets it’s name from those Girl Scout cookies– the ones with the coconut & caramel & chocolate.  Know what I mean??  Delish!

I made it for our young adults group that comes in on Thursdays.  And I liked it so much, that I made it again on Saturday for dinner with friends!  (so I’ve been nibbling on leftovers all week…)   I think you would like it too…

CHOCOLATE SAMOA CAKE

Cake:
1 chocolate cake mix
1/2 cup oil
1 cup water
3 eggs

Frosting:
1/2 cup butter, melted
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla
1/4 cup caramel sauce*

Toppings:
2  1/2 cups coconut
1/2 cup caramel sauce*
3/4 cup chocolate chips
1 teaspoon canola oil

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Mix the cake mix up according to the instructions on the package.  Mine called for water, 1/2 cup oil and 3 eggs.  Pour the batter into a 3″ x13″ baking dish –or a large 10″ cake pan.**  Bake the cake 25 to 30 minutes until it is firm to the touch.

While the cake is cooking, line a baking sheet with foil (for easier clean up) and sprinkle the 2 1/2 cups coconut evenly over the foil.  Put it in the oven with the cake and let it cook for 10 to 12 minutes, taking it out and stirring the coconut every 3 or 4 minutes so it does not burn.  (be careful, this coconut can burn easily!) When half of the coconut is still white, but crispy and the other half is light brown, it’s ready.

Let the cake cool and then with the handle of a wooden spoon, poke holes all over the cake.

Mix together the frosting ingredients– the melted butter, 1/4 cup milk, powdered sugar, vanilla and 1/4 cup caramel sauce.  Pour them carefully over the cake, smoothing it with a spatula to get the frosting partially down into the holes in the cake.

Then spread the coconut over the top of the frosting.  Put the chocolate chips and oil in a glass bowl and microwave them about 120 seconds, until the chocolate chips are soft enough to stir into a smooth melty mess.  Alternately drizzle the chocolate and 1/2 cup caramel sauce over the coconut layer.  Done.

*You can make your own caramel sauce, but I use store bought
**I like to use my largest spring form pan -about 10  1/2″- because it’s easy to get the cake out onto a pretty plate to serve it.

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Blackberry Up Side Down Cake

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Hello Cake Lovers–  We have blackberry vines on the side of the house, out the kitchen door.  But they are far from yielding any fruit this year. So when I saw boxes of blackberries on sale, piled high at the market, I had to bring some home, anticipating summer berries yet to come.

I love this old fashioned cake.  Simple to slip into the oven and the juicy fruit and tender cake served up still warm are the best!  There are crispy sugared edges and with a scoop of ice cream, you can pretend it’s summer outside.  I hope you try it!

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BLACKBERRY UP SIDE DOWN CAKE
1/4 cup butter (1/2 stick)
1/2 cup brown sugar
12 oz. blackberries (about 3 cups)
1  1/2 cup flour
1 cup sugar
1  1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup canola oil
1 egg
1 tsp. vanilla

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Spray a 9″ or 10″ cake pan with cooking spray.  Melt the butter in the microwave and pour evenly to cover the bottom of the cake pan.  Sprinkle the brown sugar to cover the butter.  And then place the blackberries evenly over the brown sugar.  Set that all aside.

In a mixing bowl stir together the flour, sugar, baking powder and salt.  Then mix in the milk, oil, egg and vanilla.  Pour this in the baking dish to cover all the blackberries.

Pop the cake into a 350 degree oven for 40 to 45 minutes.

While the cake it still hot from the oven, invert it on to a plate large enough to hold the cake.  If some of the topping/berries stick in the baking dish, scrape them out onto the hot cake.

Here’s the cake hot from the oven, waiting to be flipped upside down onto a plate.
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Caramel Apple Bundt Cake

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Hello all– Spent last weekend up in the mountains at Big Bear, 18 of us from the young adult group (We’re the old folks involved!), –for a couple days of talking, laughing, planning and praying.  The weather was glorious, snowy and crisp and the cabin was cozy.  A few of us were the cooks, mixing salads and turning breakfast bacon for a crowd.   And this was dessert on Saturday night…

CARAMEL APPLE BUNDT CAKE
3 Granny Smith apples, peeled, cored and chopped to small bits
2 cups sugar
1  1/2 cup canola oil
2 tsp. vanilla
3 eggs
3 cups flour
1  1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 cup walnuts chopped
garnish: caramel sauce* & chopped walnuts

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Prepare the apples bits and set aside.

With an electric mixer beat together the sugar, oil, vanilla and eggs for 2 or 3 minutes until they are creamy and fluffy.  Then beat in the flour, baking powder, salt and cinnamon.

With a spoon mix in the chopped apple and cup of walnuts.  The batter will be stiff so mix them in well.

Spoon the batter into a bundt pan that has been sprayed with cooking spray and set it into a 350 degree oven for 75 to 80 minutes, until a small knife inserted comes out clean.

Let the cake cool in the pan and then remove it to a platter.  When you are ready to eat it, drizzle on the caramel and then sprinkle on the chopped pecans or walnuts.  Pretty and ready to serve!

*You can make your own caramel sauce, but I just picked up Smuckers salted caramel sauce at the market with the ice cream toppings.

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Down on Boulder Bay by the lake–sunshine and snow…