Triple Chocolate Black Forest Cake

Hello all– Chocolate cake, chocolate chips, chocolate sauce with fresh cherries and cream.  That about sums it up.  Loved this rich and creamy cake and I’m hoping you will too, while cherries are at the market bright and juicy.

TRIPLE CHOCOLATE BLACK FOREST CAKE
1 chocolate cake mix
1/2 cup canola oil
1  1/4 cup water
3 eggs
1/2 cup mini chocolate chips
1/2 cup chocolate ice cream topping*
1 cup fresh cherries, pitted, chopped
2 tab. almond kirsch or amaretto
1 pint heavy whipping cream
2 tab. powdered sugar
2 tab. vanilla instant pudding powder**
garnish: fresh stemmed cherries

With an electric mixer, make the cake according to the directions on the box (mine called for 1/2 cup oil, 1 1/4 cup water & 3 eggs).  Spoon the batter into a 9″ x 13″ baking dish or a 10″ spring form cake pan that has been sprayed with cooking spray.

Bake the cake according the directions on the box.  Out of the oven let the cake cool completely.  Then poke holes into the cake with the handle end of a wooden spoon.  Drizzle the ice cream topping over the cake and into the holes.  (If the topping is too thick to drizzle, put it in the microwave for 15-20 seconds).

Chop the pitted cherries and mix them in a bowl with the kirsch or amaretto.  Then spoon them evenly over the top of the cake.

Whip the cream with the whisk attachment of an electric mixer until it is well set.  Beat in the powdered sugar and pudding mix.  Then spoon the thickened cream over the cake and set it in the fridge for 30 minutes or more to make sure the cream is firm.

Garnish with the stemmed cherries and then serve it up to friends…

*I used Smuckers Dark Chocolate Ice Cream Topping
**The pudding mix thickens and stabilizes the cream.

Caramel Pear Cake

 

Hello there– It’s that time of year when dinner can shift from leaning in around the family room table, to catching cool evening breezes under the maple trees in the back yard.   So last week friends came over the share an outdoor “pot luck salad supper” — perfect summer kick off!

And for dessert we had Miriam’s tart, Glenda’s legendary lemon bars, Joanne’s super strawberry cake and this caramel pear cake.  Sweet ending to time around the table with friends.

P.S. The best thing about this cake is that there is more pears, nuts mixed in than batter– so it’s fruity sweet crunchy sweet.

CARAMEL PEAR CAKE
2 large pears, peeled, seeded & cut in bits
3/4 cup walnuts, chopped
1  1/2 cup flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 cup canola oil
1 tsp. vanilla
garnish:  powdered sugar,  1/4 cup salted caramel*

Prepare the pears and walnuts.  Set aside.

In a mixing bowl stir together the flour, sugar, baking powder and salt.  Then mix in the egg, oil and vanilla (batter will be very stiff!)  Fold in the pears and walnuts until it’s thoroughly combined.

Spoon the batter into a 8″ or 9″ cake pan** that has been sprayed with cooking spray.  Pop it into a 350 degree oven for 45 to 50 minutes until a thin knife inserted comes out clean.

Let the cake cool for an hour or so.  Then dust on a little powdered sugar through a sieve.  Drizzle the salted caramel over the top.

If you serve it with ice cream, be sure to have a little pitcher of warm caramel to top it all!

*You can make your own caramel– I used Smuckers salted caramel from a jar!
**I like a springform pan because it’s easier to extract the cake and set it on a pretty plate.

White Texas Sheet Cake

Hello ya’ll–  We lived in Texas for a few years when we were first married and the chocolate version of this sweet cake was a staple of friends there.  And it made it’s way into our own cake rotation.

So when I ran across this white reiteration of the old favorite, I wanted to give it a try.  Swap out cinnamon and pecans for almond flavoring and walnuts– and of course, hold the chocolate!  Love the simple, homey little cake.  Just right for a weeknight meal or a picnic with friends.

WHITE TEXAS SHEET CAKE
Cake:
2 cups flour
2 cups sugar
1  1/2 tsp. baking powder
1 tsp. salt
1 cup butter, cubed (2 sticks)
1 cup water
2 eggs
1/2 cup sour cream or plain yogurt
1 tsp. almond extract or amaretto*

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4  1/2 cups powdered sugar
1/2 tsp. almond extract or amaretto
1 cup walnuts, chopped (or more if you love nuts like I do!!)

In a mixing bowl, stir up the flour, sugar, baking powder and salt.  In a saucepan, bring the 1 cup butter and water to  simmer (be sure all the butter is melted).  Them stir it completely into the flour mixture.

In a mug, whisk together the eggs, sour cram and 1 tsp. amaretto with a fork.  Then blend it into the batter.

Spoon the batter into a 15″ x 10″ x 1″ baking sheet** that has been sprayed with cooking spray.  Bake it up at 375 degrees of 18 to 20 minutes, until it’s firm to the touch.

While that’s baking make the frosting.  Bring the 1/2 cup butter and milk to a simmer in a saucepan.  Take it off the heat and then stir in the powered sugar, amaretto and walnuts.  Smooth it over the cake– delicious warm or cooled!

*I use Amaretto in place of almond extract because it it so much less expensive!  And a big bottle will last forever…
**In place of the large baking sheet, I used two 10″ inch tart pans– prettier to serve from.

Fresh Strawberry Yogurt Cake

Hello there–  This fruity cake is a bundt cake made by someone who’s kitchen is without a bundt pan.
So it’s a little plain, no nice rounded bumps and ruffles– but just as delicious.  Now and then I think I should buy a bundt pan– but my kitchen cupboards are full, really full.  I think I’ve hit my cake pan limit.
This is a tender, super moist cake, spiked with sweet berries and covered with a sweet glaze.  I think you’d love it while the berries are fresh and sweet right now.

FRESH STRAWBERRY  YOGURT BUNDT CAKE

3 cups strawberries, cut into chunks (about 16 oz.)
1 cup (2 sticks) butter, room temperature
2 cups sugar
3 eggs
1 tsp. vanilla
2  1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup unflavored yogurt
1 cup powdered sugar
2 to 3 tab. milk

Clean and cut the strawberries into little chunks. Pat dry with a paper towel. Set aside.

In a large mixing bowl, use an electric mixer to beat together the butter, sugar, eggs and vanilla.  then beat in the flour, baking powder and salt.  Finally beat in the yogurt.  Then stir in the strawberries with a wooden spoon until they are spread all through the stiff batter.

Spoon the batter into a bundt pan (or tube pan) that has been sprayed with cooking spray.  Bake the cake at 325 degrees for 60 to 70 minutes until a thin knife inserted comes out clean.

Let the cake sit in the pan and cool for about an hour before you turn it out onto a plate.

With a fork whisk together the powdered sugar and 2 tablespoons of milk.  If it’s too thick, add another tablespoon of milk.  Drizzle over the cake– and it’s beautiful and ready to eat!

Happy Birthday Stu!! (and Chocolate Peanut Butter Cake)

Hi Friends!! — starting off here like a blogger should never start– apologizing for the wonky photos.  But this post isn’t really about beautiful food picutres– it’s about celebrating Stu’s 90th birthday!!  He’s the best father-in-law a girls could have– and all his kids and grand-kids and great grand-kids would say the same!!  (Plus I did want to add this Chocolate Peanut Butter Cake recipe– because it was so delish!).

   


Photos:  Stu about to blow out those candles, With Helen (his wife of 68 years!) and Kathi– the party thrower!!  Plus The collection of all Stu’s local kids, grand-kids and those little greats!!  We all love you Stu!

And just in case you love chocolate and peanut butter thrown together as much as I do, here’s the cake recipe:

CHOCOLATE PEANUT BUTTER CAKE

Cake:
1 chocolate cake mix
1/2 cup canola oil
1  1/4 cup water
3 eggs

Peanut butter frosting:
1/2 cup butter (1 stick)
1 cup chunky peanut butter
1/2 cup chopped peanuts
4  1/2 cups powdered sugar
1 tsp. vanilla
7 to 8 tab. milk

Ganache:
1/2 cup heavy whipping cream
2 tab. butter
8 oz. chocolate chips (1  1/3 cup)

Garnish:
chopped peanut butter cups
birthday candles!!!

Make the cake according to the directions on the box ( mine used 1/2 cup oil,  1 1/4 cup water and 3 eggs). Spoon the batter into three 8″ or 9″ cake pans that have been sprayed with cooking spray.  Pop them into a 350 degree oven for 20 – 25 minutes, until they are firm to the touch.  Let them cool completely before you add the frosting!!

Make the ganache while the cake it cooking and let it cool.  In a sauce pan, bring the milk and butter to a simmer.  Take it off the heat and stir in the chocolate chips for 2 or 3 minutes until ti’s smooth and shiny.  Let it cool.

With an electric mixer, beat together the butter, peanut butter and vanilla.  Then beat in the powdered sugar and chopped peanuts.  Finally addd the milk one tablespoon full at a time until it is the right consistency–  careful–it’s easy to add too much and have runny frosting!!

To put the cake together– Frost the cake using the peanut butter frosting between, on top and around the 3 layers.  Drizzle the cooled ganache over the top and garnish with chopped peanut butter cups– and candles (!!!) if you have a birthday in the family!

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