Raspberry White Chocolate Cake

     We all loved the Orange White Chocolate Cake so much I decided to make a Raspberry one.  It would be a great cake for the holiday weekend!! 

INGREDIENTS:

White Cake Mix (3 egg whites, 1/3 cup Canola Oil, 1 ¼ cups Water)

One 4 Serving Size Box of Instant White Chocolate Pudding

2 cups Cold Milk

1 tsp Raspberry Extract

Optional:  2 drops Red Food Coloring

GANACHE:

1/4 cup Good White Chocolate Melting Disks or White Baking Chocolate

1 ½ TBSP heavy cream

PREPARATION:

     Butter the bottom of a 13” x 9” cake.  Bake cake according to package directions.  Let cool for 5 minutes. With a 5/8” * handle of a wooden spoon, randomly poke holes in the cake.  Brush off any crumbs.

     Mix Pudding with Milk, Extract, and Food Coloring.  Beat vigorously for about 90 seconds with a whisk.  Pour immediately over partially cooled Cake. Chill at least an hour.

Ganache Prep:  In a microwave-safe bowl, cook White Chocolate and Heavy Cream for 20 seconds.  Stir.  Heat another 5 seconds, stir, and it should be melted.  Let cool for a minute or two, and then drizzle over Pudding.  Let chill for a few hours.

My secrets for success:  You will find that a ½” or smaller handle will not make big enough holes for the Pudding to sink into them.  If you don’t have a 5/8” wooden spoon, look for a screw driver handle, a magic marker handle or something else that’s close to 5/8”.

Don’t over beat the Pudding or it will begin setting up, and again, will not sink properly into the holes.  Don’t let the Pudding sit too long after preparation or again, it will set up and won’t want to sink into the holes. Mix it and pour it immediately.  A few light bangs on the counter will also help settle the Pudding.

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By Tika for CHEW WANNA EAT? © 2019

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Sponge Cake with Lemon Curd and Raspberries

Sponge Cake with Lemon Curd and Raspberries

I LOVE Sponge Cake.  I love Lemon Curd, and I love Raspberries.  We were having company, and I made two cakes for dessert.  The other one was Boston Cream Pie with Sponge Cake which I’ll share in another Post.  Easy, and delicious!

NOTE:  I often make the Lemon Curd the day before so I have one less thing to do the next day, and it’s nice and chilled

 

INGREDIENTS FOR TWO 8” OR 9” LAYERS

4 Eggs

2 cups White Sugar

2 rounded tsps Baking Powder

2 cups AP Flour

1 cup Whole Milk or Buttermilk

4 TBSP Butter

PREPARATION:

I want to point out before we get started that instead of baking one layer and then having to cut it in half horizontally, I divide the batter between two pans.  When semi-cooled, I pull them out of the pans using the Parchment paper and set them on a rack until completely cooled.  Saves a pain in the butt step by doing it this way!

Prepare pans (8” or 9” Round or Square baking pans) and set aside.  I like to use Buttered parchment paper to line the pan.  Then you can easily lift the whole cake out if you want to.

Preheat oven to 350° F now.

Beat eggs for three to four minutes on medium speed.  Gradually add the sugar, beating for another four minutes or so, scraping bowl often.  Mixture should be light yellow and a bit bubbly.

Add baking powder and give it a quick 15-second mix.  Add flour in batches, and mix until just combined.

In a small saucepan, heat the milk and butter just until butter melts.  Pour into the batter, mixing constantly.  Divide batter into prepared pans.

Bake 27-29 min or until cake is a golden color and toothpick inserted in the center comes out clean.  Time will vary depending on the size pan you use.

 

LEMON CURD INGREDIENTS:  Enough to fill and top cake.

¾ cup fresh lemon juice (4 large lemons)

1 TBSP grated lemon zest

¾ cup sugar (sugar is adjustable to taste)

3 eggs

½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter

 

PREPARATION:

In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  (It will spatter as it’s cooking, so you need a big pan.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. It should be about the consistency of gravy. (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Cover and refrigerate.  It will thicken as it cools.

Keeps about a week.

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By Tika for CHEW WANNA EAT? © 2018

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Lemon Curd

Sponge Cake with Lemon Curd and Raspberries

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Blueberry Swirl Cake with Topping

Blueberry Swirl Cake With Topping 9

Blueberry Swirl Cake with Topping8

     This is an outstanding recipe for a moist cake with a tender crumb.  Blueberry swirls and a crunchy topping and Optional Glaze make this the perfect cake for any occasion.  We could eat it all day, every day.  I’ve been making it for years and it is always well received no matter whether we’re entertaining or bringing dessert to a party.  It travels well, and doesn’t need refrigeration.

INGREDIENTS:

1 stick butter (8 TBSP)

1 cup Sugar

2 Eggs

1 cup Sour Cream

1 ½ tsp Vanilla Extract

2 cups Flour

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

One 21 ounce can Blueberry Pie Filling

¾ cup Fresh Blueberries

 

PREPARATION: 

Cream Butter and Sugar on medium/low speed for about 3 minutes or until light and airy.  Add Eggs one at a time.  Add Sour Cream and Vanilla.

Add Baking Powder, Baking Soda, and Salt and mix until incorporated.  Add Flour and beat until combined.

Pour half of batter into a Buttered 9” x 13” baking pan.  Pour Pie Filling on top and smooth evenly.  Sprinkle the Blueberries on top.  Add remainder of batter and swirl with a butter knife.  Then smooth evenly.

Sprinkle on the Topping and Bake at 350° F until topping is golden brown.  (About 45 minutes).

TOPPING INGREDIENTS:

6 tbsp BUTTER

¾ cup Flour

¾ cup Sugar

1 ½ tsp Cinnamon

 

PREPARATION:

Put all ingredients in a small bowl and mix with a pastry blender until crumbly.  Sprinkle on top of cake and bake.

 

OPTIONAL GLAZE:

¾ cup Confectioner’s Sugar

¼ tsp Vanilla Extract

¼ tsp Almond Extract

Dash of Salt

Enough Warm Water to give you a drizzling consistency

 

PREPARATION:

Mix all ingredients in a small bowl with a fork or spoon.  Make sure it’s smooth and there are no Sugar lumps.  Drizzle over cake once the cake is cool.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Swirl Cake With Topping 9

Blueberry Swirl Cake with Topping

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Blueberry Swirl Cake with Topping8

Blueberry Swirl Cake With Topping 9

Orange White-Chocolate Sheet Cake

Orange White-Chocolate Sheet Cake (2)

     This cake is SO delicious and pretty enough to serve as a birthday cake or family get-together.  And easy?  Yep!  You use a Cake Mix and Instant Pudding.  Anyone can make it.  It’s nice and light, too.  We just love it!

INGREDIENTS:

White Cake Mix (3 egg whites, 1/3 cup Canola Oil, 1 ¼ cups Water)

One 4 Serving Size Box of Instant White Chocolate Pudding

2 cups Cold Milk

1 tsp Orange Extract

2 drops Red Food Coloring

4 drops Yellow Food Coloring

GANACHE:

1/3 cup Good White Chocolate Melting Disks or Baking Chocolate

2 TBSP heavy cream

 

PREPARATION:

Line a 13” x 9” cake pan with Parchment Paper and spray lightly with cooking spray.  Bake cake according to package directions.  Let cool.

Mix Pudding with Milk, Extract and Food Colorings.  You can use your mixer or a whisk.  When it begins to thicken pour over cooled cake. Chill.

Ganache Prep:  In a microwave-safe bowl, cook White Chocolate and Heavy Cream for 20 seconds.  Stir.  Keep heating for 10 seconds at a time until Chocolate melts.  Use the back of a spoon to help dissolve it.  Let cool a bit and then drizzle over Pudding.  Let chill for a few hours.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

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Orange White Chocolate Cake (2)

Orange White Chocolate Sheet Cake

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Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (3)

     Chocolate Cake must be everyone’s favorite, especially when it is packed with flavor and so moist that it is light as a feather.  Pictured is my Triple Chocolate Cake that won 2nd Place in the Jefferson County Fair two years ago in the Chocolate Cake category.  There was some stiff competition, so I was happy with my Award.  If you want a fudgy, moist Chocolate Cake, this is the recipe to try.

INGREDIENTS: 

2 extra large eggs, at room temp

2 cups sugar

½ cup Canola or vegetable oil

2 tsp vanilla extract

2 tsp baking soda

1 rounded tsp baking powder

1 tsp salt

1 tsp Cinnamon

¾ cup Hershey’s cocoa powder

1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)

1 cup brewed coffee (warm)

1 ¾ cups AP flour

NOTE:  You will NOT taste the coffee in the finished cake.  It merely enhances it.  If you have leftover coffee, that’s fine.  Just pop it into the microwave to heat it.

PREPARATION:

Grease three 9” round pans and dust with a little cocoa powder.  Set aside.  Preheat oven to 350°F

In mixer bowl, beat eggs, sugar, oil and vanilla.  Add soda, powder, salt, cocoa powder and mix.

Add buttermilk, coffee and flour.  Mix well.

Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness.  Cool in pans for ten minutes, and then remove.  Cool completely and frost with Tika’s frosting.

 

  1. VARIATIONS:
  2. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  3. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  4. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  5. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.

NO MESS FROSTING INSTRUCTIONS:  Tear off a sheet of wax paper so there is enough to over hang your serving dish by a couple of inches.  Cut the paper into quarters and lay on the plate so it overhangs the dish.  Place the first cake layer on top and frost top and sides.  Continue with second and third layers.

When the cake is completely frosted, slowly pull each piece of wax paper out.  Ta da!  Clean plate with no frosting goobers or cake crumbs on it.

 

INGREDIENTS:

4 OZ cream cheese, softened

5 TBSP butter

½ tsp salt

2 tsp vanilla extract

1/3 cup milk

7 cups confectioner’s sugar

 

PREPARATION:

Beat cream cheese and butter until fluffy.  Add salt, vanilla, milk and confectioner’s sugar.  Beat until light and fluffy.  Frost between the layers.

 

TO CHANGE TO CHOCOLATE NOW:

1 CUP Hershey’s cocoa powder

2 TBSP butter

¼ cup milk

½ cup confectioner’s sugar

 

PREPARATION:

Add all ingredients to vanilla frosting and beat well.  Frost sides and top of cake.  Remaining frosting will make decorations.

NOTE:  This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk.  If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.

 

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By Tika for CHEW WANNA EAT? © 2018

 

 

Triple Layer Chocolate Cake (2)

Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (4)

Triple Layer Chocolate Cake (3)

BLUEBERRY CINNAMON COFFEE CAKE

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It’s blueberry season! Here’s something new to try. I had blueberries in the freezer. I didn’t even thaw them. I took them out when I began making the batter and threw them in when it was time. They are great! This is my old standby coffee cake, you know . . . the one I’ve been making forever. The one with the slightly crispy edges like cornbread and brownies have. Oh yes, I need another piece.

The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl part. The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture.
INGREDIENTS: for an 8 x 8 or 9 x 9 pan. (Feel free to double. You can make one to give away or make mini coffee cakes in a cupcake tin.) NOTE: If doubling, don’t forget to double the streusel.
¼ cup Crisco
¾ cup sugar
1 TBSP sour cream or 1 TBSP soft butter
1 egg
2 tsp baking powder
½ tsp vanilla
¾ cup milk
1 ½ cup flour
½ tsp salt

STREUSEL PREPARATION:
In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

CAKE PREPARATION:
In mixer bowl, beat Crisco and sugar until light and fluffy. Add sour cream or butter, egg, baking powder, vanilla and mix well. Alternately add milk and flour, mixing until combined. Pour the batter into a prepared baking dish, add the cinnamon mixture, swirl it and get your fork ready.

STREUSEL PREPARATION:

In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

OPTIONAL BLUEBERRIES:
¾ cup fresh or frozen blueberries
1 TBSP flour
¼ tsp cinnamon

In small bowl, mix all ingredients and toss gently. After swirling streusel through cake, fold blueberries into cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

GLAZE INGREDIENTS:
This is something I’ve eyeballed for years. The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.
1 cup confectioner’s sugar
1 TBSP butter
½ tsp vanilla
¼ tsp almond extract
Small dash salt
2 TBSP warm half and half or milk

GLAZE PREPARATION:
In mixer bowl, combine sugar, butter, vanilla and almond extracts along with a quick dash of salt. On low speed, begin adding the half and half until you have a nice drippy glaze. Then beat on medium speed for a minute. Using a large spoon, drizzle this on the cake while the cake is still a little warm, just don’t put it on a hot cake.
NOW . . . How easy was that??? Yep. Pretty easy for all this delicious, moist, cinnamon goodness.

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By Tika for CHEW WANNA EAT? © 2017

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SNICKERDOODLE CHEESECAKE

 

 

Snickerdoodle Cheesecake (5)

   My daughter-in-law was teasing me with photos and a recipe for Snickerdoodle Cheesecake.  I’ve seen them around before, but I might have been in one of my moods for cinnamon.  And Bob is always in the mood for cheesecake. 

     By now, you must know that I’ve never met a recipe I couldn’t alter.  It’s just my thing, and I can’t help myself.  I added an extra half tsp of vanilla and more cinnamon.  Since most of us have a stand-up mixer with only one bowl, I made a note after the cheesecake portion of the recipe so you can use the same bowl twice.  Oh yeah, one other thing.  I rarely use unsalted butter and then add salt to the recipe.  I think that’s silly.  Each stick of salted butter has approximately ¼ tsp of salt.  If a recipe calls for 2 sticks of unsalted butter and 1 tsp salt, I use 2 sticks of salted butter and ½ tsp salt.  I also added baking soda and salt to main snickerdoodle mixture, and then added flour slowly.  (Saves washing another bowl.)

By the way?  This cake is OUTSTANDING!

Ingredients

Cheesecake

  • 2 blocks cream cheese, softened
  • 1/2 c. sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract (I used 1 tsp)
  • pinch of kosher salt

Snickerdoodle

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt (I cut this to 1/2 tsp because I used salted butter)
  • 1/2 tsp. baking soda
  • 1 1/2 sticks unsalted butter, melted (I used room temp salted)
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground cinnamon (or more)
  • cinnamon sugar, for sprinkling

Directions

  1. Preheat oven to 350º. Grease (I used butter) a 9″-x-13″ baking pan with cooking spray.
  2. Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Note: If you have only one mixer bowl, transfer cheesecake mixture to a small bowl and set aside. You’ll have to rinse and dry bowl and beater.
  3. Prepare snickerdoodle dough: In mixer bowl, beat butter, sugar and brown sugar until pale and fluffy, about 3 minutes. Add eggs and vanilla and mix until just combined. Add baking soda, cinnamon, and salt. Slowly add flour and mix on low until just combined.
  4. Press about two-thirds of the snickerdoodle dough into an even layer in the bottom of the pan. Sprinkle with cinnamon-sugar on top. Pour cheesecake batter on top and smooth the top with a rubber spatula. Break up remaining snickerdoodle dough into small clumps and sprinkle over cheesecake layer. (I found it easy to use a serving spoon and scrape pieces right onto the cheesecake with a butter knife. Sprinkle with more cinnamon sugar.
  5. Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes. Let cool completely until slicing into squares.

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By Tika for CHEW WANNA EAT? © 2017

Snickerdoodles Cheeecake

Snickerdoodle Cheesecake

Snickerdoodle Cheesecake (2)

Snickerdoodle Cheesecake (3)

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Snickerdoodle Cheesecake (5)

EVERYDAY CHOCOLATE CAKE

IMG_4070      Who doesn’t love a good chocolate cake?  I don’t think I know anyone.  This cake is so easy that it won’t have to wait for the weekend.  It just might be your new family favorite.

INGREDIENTS:

1 ¾ rounded cup sugar

1 ½ sticks room temp butter

2 tsp vanilla extract

3 large eggs

½ tsp salt

1 rounded tsp baking powder

1 tsp baking soda

2/3 rounded cup baking cocoa

1 cup coffee (prepared) or 1 cup water

2 cups AP flour

 

PREPARATION:

In mixer bowl, beat sugar, butter and vanilla until very well mixed. Add eggs one at a time, beating well after each.  Add salt, baking powder, and baking soda, and cocoa, mixing well.  Add coffee or water and flour alternately, and beat until well combined.  Pour into prepared 9 x 13 cake pan or 2 round pans which have been buttered well.

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By Tika for CHEW WANNA EAT? © 2017

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CINNAMON STREUSEL COFFEE CAKE

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Cinnamon, gotta, gotta have it.  If you’ve been following me for a while, you know how much I love cinnamon.  And of course, I love cake.  Sometimes I simply don’t want a cake with lots of frosting.  Or, I’m too lazy to make it.  On those days, I opt for my longtime popular Cinnamon Streusel Coffee Cake.  I’ve had this recipe for probably forty years.  It’s the only one I use. It’s that good.  It’s been a staple in my kitchen since my boys were little, and you know they’re both grown now with little ones of their own.  It was one of Cory’s favorite cakes.  On those days when you’re making a big meal, this cake takes little energy and sometimes you just want dessert to go with your fabulous dinner.

     The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl, but even that takes two minutes.  The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture. 

     Today I’m making a glaze to drizzle over the top.  I don’t care for a glaze that is just sugar and milk.  Too blah!  I’ve taken a basic glaze and added real flavor to it.   

INGREDIENTS: for an 8 x 8 or 9 x 9 pan.  (Feel free to double.  You can make one to give away or make mini coffee cakes in a cupcake tin.)  NOTE:  If doubling, don’t forget to double the streusel.

¼ cup Crisco

¾ cup sugar

1 TBSP sour cream or 1 TBSP soft butter

1 egg

2 tsp baking powder

½ tsp vanilla

¾ cup milk

1 ½ cup flour

 

STREUSEL PREPARATION:  (If you doubled the cake for a 9 x 13 pan, don’t forget to double the streusel!)

In the same mixer bowl, mix with a pastry cutter, two forks, or two knives:

1/3 cup brown sugar

¼ cup flour

½ tsp cinnamon

3 TBSP room temperature butter

You want to see small lumps in it.  Don’t mix until it’s smooth, or you’ll ruin it.

 

CAKE PREPARATION:

In mixer bowl, beat Crisco and sugar until light and fluffy.  Add butter, egg, baking powder, vanilla and mix well.  Alternately add milk and flour, mixing until combined.  Pour the batter into a prepared baking dish.  Swirl the cinnamon mixture throughout the cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

 

GLAZE INGREDIENTS:

This is something I’ve eyeballed for years.  The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.

1 cup confectioner’s sugar

2 tsp butter

½ tsp vanilla

¼ tsp almond extract

Small dash salt

1 TBSP half and half or milk

 

GLAZE PREPARATION:

In a small bowl, heat milk and butter. (About 10 – 15 seconds in the microwave).  Stir until butter is melted.  Add extracts, and salt.  Stir.  Add confectioner’s sugar and stir until no lumps remain.  You want a nice drippy glaze.  If too thick, add ½ tsp milk.  If too thin, add another TBSP confectioner’s sugar.  combine sugar, butter, vanilla and almond extracts along with a quick dash of salt.  Using a large spoon, drizzle this on the cake while the cake is still barely warm, just don’t put it on a hot cake.

NOW . . . How easy was that???  Yep.  Pretty easy for all this delicious, moist, cinnamon goodness.

 

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2017

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CARAMEL CAKE WITH PRALINE FROSTING

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Pictured is the standard recipe baked in three 8” pans.

 

  A perfect cake that is sure to Wow everyone.

     This recipe was a bit of a struggle for me.  The cake was perfect, first time out and I didn’t have to make any changes.  It is absolutely the most flavorful, tender cake ever.  The Praline Frosting, on the other hand, was a struggle.  It took me about five or six tries before it was good enough to share with you all.  One of the issues was that I was using a store-brand brown sugar.  It gave me fits.  Once I started using Domino brown sugar, I had success.  The other issue was that the sugar kept crystallizing instead of dissolving.  That just wouldn’t do.  I discovered by trial and error, that adding a scant ¼ cup of water did the trick.  What was happening was the moisture in the butter was evaporating, and the sugar dried out instead of dissolving.  I really had to put my thinking cap on.  The end result is a delicious Praline Frosting that compliments the cake perfectly!

 

CAKE INGREDIENTS:

1 ½ sticks butter, at room temperature

1 cup milk

4 large eggs

1 cup sugar

1 cup packed light brown sugar

½ tsp salt

1 TBSP baking powder (sifted if not lump-free)

1 ½ tsp vanilla

2 cups AP flour

 

PREPARATION: 

Spray the bottom of two 8” or 9” cake pans.  Place a piece of Parchment Paper on bottom of pan.  Butter bottom and sides of pan.  Flour pans, shaking excess off.

In mixer bowl, beat eggs and sugars until well blended.

Add butter and mix well.

Add salt, baking powder, and vanilla, beating until combined.

Add flour and milk alternately, beating until combined.

Evenly divide the batter into the two pans and bake at 325° F for 35 – 40 minutes.  If you use three pans, cakes will cook in less time.  Use toothpick test.  Cakes will be golden brown.  Let cool for 15 minutes on wire racks.  Remove from pans and peel Parchment paper off the bottom.  Let cool completely.  If you’re making three layers, they will cook faster.

PRALINE FROSTING INGREDIENTS:

1 stick butter

2 ¼ cups light brown sugar, packed (Make sure to use Domino brand)

¼ tsp salt

1 ½ tsp vanilla

¼ cup water

1 ½ – 2 cups confectioner’s sugar

¼ cup half and half

½ cup chopped Pecans, or leave whole and used to decorate cake

 

FROSTING PREPARATION: 

In a 1 ½ – 2 qt saucepan, melt butter.

Add the brown sugar and salt.  Bring to a full boil and let it cook for two to three minutes.  Add the water.  (You need to do this to keep the sugar from drying out and crystallizing).  Continue cooking for another few minutes until sugar has completely dissolved.

Add 1 ½ cups confectioner’s sugar and whip with a whisk until no lumps remain.

Remove from heat.  Add vanilla and half and half.  Stir and heat until you have a thick, but kind of pourable frosting.  It will thicken up as it cools, so keep that in mind before adding any additional confectioner’s sugar.   If adding chopped pecans, they can be added now.  I usually add them directly to the middle layer only while frosting the cake, reserving whole nuts for the top.

Let cool for a few minutes, and then frost your layers by pouring it slowly between the bottom and middle layer.  Spread with a spoon.  If it drips over the sides, that’s ok!   If it’s pouring too quickly and running over the sides too fast, let it set up a little more.  You’ll end up with a puddle of frosting on the cake platter instead of on the cake.  Pour over top layer and decorate with pecans.  (If it happens to get too thick, just place on low heat for a minute and it will soften right up again).

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By Tika for CHEW WANNA EAT? © 2016

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