Twinkie Cake
Nov 1, 2010 Uncategorized
I discovered a new love and it’s seven minute frosting.
I made this cake for a cousin of mine who just graduated high school. He’s a boy so I figured he would like something really really chocolately and really really sweet. I was pretty upset with the appearance of this cake but the taste was phenomenal (for those with a sweet tooth).
Seven minute frosting is basically a pillowy frosting made out of egg whites and sugar. It tastes exactly like marshmallows and pairs perfectly with anything chocolate. I used this to fill layers of chocolate cake and fudge frosting which resulted in a rich cake that tasted a lot like a Twinkie.
Seven Minute Frosting (To just fill two layers of a cake, half the recipe)
- 1 3/4 cups sugar
- 1/2 cup water
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
1. In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.
My Favorite Fudge Frosting (triple the recipe to fill and frost 9 inch layer cake)
2 cups powdered sugar
5 tbsp cocoa
1/8 tsp salt
3 tbs. soft butter or margarine
4-5 tbsp heavy cream or milk
1. Combine all ingredients with enough milk to reach desired consistency. Beat until smooth.
Chocolate Cake
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the coffee last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
- When cakes have cooled, level the tops if necessary. Split each layer in half to create 4 layers.
- Put a smear of frosting on your cake board and place first layer down. Pipe a dam of fudge frosting along the outer edge. Fill with seven minute frosting and place second layer on top.
- Spread fudge frosting on second layer and place a third layer. Pipe another dam of fudge frosting and fill with seven minute frosting. Place last layer on top and frost entire cake with fudge frosting. Let chill for at least 2 hours.
Tags: 2 Eggs, Baking Soda, Ball Stage, Butter Or Margarine, Candy Thermometer, Chocolate Cake, Chocolate Frosting, Cocoa Powder, Cup Vegetable Oil, Egg Whites, Hot Sugar, Inch Layer Cake, Purpose Flour, Rich Cake, Seven Minute Frosting, Smooth Chocolate, Soda And Salt, Sugar Mixture, Teaspoon Vanilla, Tsp Salt
Honey Bun Cake
Aug 13, 2010 General
The name of this cake got me.
I have a weak spot for these horribly wonderful gas station honey buns. I haven’t had one in the last 10 years or more but I remember them as ridiculously sweet and completely necessary. I’m pretty sure if I were to taste them again, however, they would not compare to this cake.
Jennifer posted this recipe this past week and I knew it was the perfect thing to whip up and take with me on vacation. It uses a box yellow cake mix, so I had hopes that it would taste even half as good as yellow cake cookies. Something about the magical chemical components of yellow cake mix work in these recipes and make sure the baked goods taste great even after a couple of days, if they make it that long. The first day, the cake tasted a little too sweet for me. However after one day, the cake was perfect and kept even better over the next couple of days. Thanks for sharing the recipe Jennifer!
Honey Bun Cake
based on an Allrecipes Cookbook recipe
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs, at room temp
1 cup sour cream, at room temp
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioner’s sugar
1/4 cup milk
1 tablespoon vanilla extract
Preheat oven to 325 degrees. Grease a 9×13 pan with non stick cooking spray.
In a large bowl, stir the cake mix, oil, eggs, and sour cream until most large lumps are gone. Pour half the batter into the prepared pan. Combine the brown sugar and cinnamon and sprinkle over the batter in the cake pan. Spoon the other half of the batter on top, covering the brown sugar and cinnamon (spreading this evenly can be difficult-it’s okay, it will all get mixed and swirled anyway). Swirl the cake with a knife a few times.
Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
In a small bowl, whisk together the confectioner’s sugar, milk, and vanilla until smooth. Spread frosting on cake while it’s still warm. This is great warm or at room temperature.
Tags: Cake Cookies, Cake Pan, Chemical Components, Confectioner, Cookbook Recipe, Cup Brown Sugar, Cup Vegetable Oil, Days Thanks, Ground Cinnamon, Honey Bun Cake, Honey Buns, Mix Oil, Ounce Package, Perfect Thing, Preheated Oven, Room Temp, Spread Frosting, Tablespoon Vanilla, Weak Spot, Yellow Cake Mix
Day 3 (dessert)
Jul 21, 2010 Uncategorized
Better than something-dirty-you-do-in-bed cake. I’ve always heard about this cake (under it’s real name…) but had never tried to make it until recently. It’s basically a chocolate cake which has holes poked into it once it comes out of the oven, and then drenched in caramel sauce and fudge sauce which soaks into the entire cake and makes it rich and moist. It’s usually topped with cool whip (to balance out the sweetness) and chopped candy bars. Usually it’s made with boxed cake but I opted for a from-scratch one bowl chocolate cake and some homemade dulce de leche instead of caramel topping from a jar. You would think that this cake would be jaw achingly sweet but it’s not that bad- just very rich and moist.
Better Than Something-dirty-you-do-in-bed Cake
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
1 cup hot fudge topping/chocolate syrup
1 cup caramel topping/dulce de leche or condensed milk
1 container frozen whipped topping, thawed
a few chopped up candy bars such as heath or snickers
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9 or 10 inch springform pan.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the coffee last. Batter will be thin. Pour evenly into the prepared pan.
- Bake 30 to 35 minutes in the preheated oven. Meanwhile, heat chocolate topping/syrup with caramel topping/syrup and stir to combine. When cake is done, remove from oven and immediately poke holes all over with the handle of a wooden spoon or chopstick. Evenly pour chocolate/caramel mixture over cake. It will take a while for it to soak in.
- When everything is completely cool, top with whipped topping and candy bars.
Tags: 2 Eggs, Baking Soda, Candy Bars, Caramel Sauce, Chocolate Cake, Chocolate Caramel, Chocolate Syrup, Cocoa Powder, Cool Whip, Cup Vegetable Oil, Dulce De Leche, Extract 1, Heat Chocolate, Hot Coffee, Inch Springform Pan, Purpose Flour, Salt 2, Soda And Salt, Teaspoon Salt, Wooden Spoon
