Lemon Buttermilk Cake

This Cake is delicious served with a dollop of lemon curd on top.

Ingredients

• 1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
• 1 3/4 cups sugar
• 2 2/3 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 tablespoon lemon zest
• 5 tablespoons lemon juice
• 4 large eggs, at room temperature
• 3/4 cup confectioners' sugar, plus more as needed

• Preparation

  1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
  3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
  4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
  5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
  6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.
• 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
• From Epicurious.com

Cream cheese Filled cake

1 Chocolate cake mix
1 c sour cream
1 sm pkg instant Choc. pudding
1 pkg (8 oz) cream cheese
1 egg
2 Tbsp sugar
1 sm pkg instant vanilla pudding
1/4 c powdered sugar
1 c cold milk
2 c whipping cream

Prepare cake mix according to box directions. Add choc pudding and sour cream to cake mix as well.
Pour into prepared bundt pan.
Beat cream cheese, egg and sugar until well blended. Spoon into cake mix going around the pan. Bake at 350 for 35-40 min or till it passes the toothpick test. Cool for 10 minutes then carefully remove from pan and cool completely on a wire rack.
Beat cream and sugar together until stiff. In a separate bowl mix milk and pudding together with a whisk for 2 minutes. Fold pudding mixture into cream. Frost cake with pudding mixture.
It also tastes pretty yummy to cover frosting with toasted coconut.

Chocolate cupcakes w/ Peanut butter frosting

Chocolate cake mix
1 instant chocolate pudding mix
1 1/2 c water
eggs and oil same as box
Beat full 2 min. bake 350 15-17 min

Peanut butter frosting
1/2 c. butter
1 c. creamy peanut butter
3 TB milk
4 c powdered sugar

Decorate with brown sprinkles.

Raspberry frosted lemon cupcakes

Lemon cake mix
1 pkg. instant lemon pudding
1 1/2 c water
3 eggs
oil - same as cake mix
Mix 2 full min. Bake same as box

Raspberry frosting
2 or 3 TB raspberry jam
1 tsp. imitation raspberry flavoring
1/4 c milk
4 ox. cream cheese
4 c powdered sugar

Lime Cupcakes

1 golden vanilla cake mix (Betty Crocker is best)
3/4 c. limeaid concentrate
3/4 c. water
1/3 c oil
3 eggs
5 drops green food coloring
Mix full 2 minutes.
Bake 350º for 15-18 min.

Frosting
1 tesp lime zest
juice of one lime
4 oz cream cheese
1/4 c. butter
3-4 c. powdered sugar

Cream Cheese Coffee Cake

2-1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg -beaten-
1-1/2 tsp. almond extract

Filling:

1 pkg cream cheese
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside.
To remaining crumbs, add baking powder, baking soda, and salt. Add the sour cream, egg, and almond extract, white chocolate chips; mix well.

Spread in the bottom and 2 in'. up the side of a greased 9-in' springform pan.

For the filling , in a small bowl, beat cream cheese, sugar, and egg until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.

Bake at 350 degree for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.

*Change the flavor by changing jams!
*The crust is really dry in order to change that we've updated the recipe by adding white chocolate chips to the crust. VERY DELICIOUS!

NieNie's Chocolate cake

NieNie's Mud Cake Magnifique
with Chocolate Mascarpone Mousse & Ganache Bittercream
*
8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder and add an additional 1/2 cup of flour). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone

In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

Gandolfo's Chocolate Cake

Recipe:
1 Devil’s Food box cake mix
2 chocolate instant pudding packages, the smaller packages: 3.9 oz (1 for the cake, 1 for the topping)
3 eggs
1/2 cup vegetable oil (I used canola oil)
3/4 cup water
1 cup sour cream (I used Daisy brand light)
Cool Whip, 8 oz container
2 cups cold chocolate milk (use vitamin D)

Mix the cake mix, 1 pudding package, eggs, oil, water, and sour cream in a medium bowl with a hand mixer. Mix at high speed for 2 minutes until it is smooth and combined. Pour batter into a 9x13 inch baking pan. I like to use one of these, so I can cover and refrigerate the finished product with ease. Smooth batter evenly. Bake at 350 degrees for 40-45 minutes. When toothpick comes out clean, the cake is done. Cool completely on a wire rack.
Preparation for topping: With the wire whip attachment of your hand mixer, mix 1 pudding package, 2 cups cold chocolate milk. Whip for 2 minutes. Now whip in Cool-Whip. Whip until Cool-Whip is all combined and there are no traces of it.
When cake is cooled, pour your moussey pudding over the cake. Smooth evenly with a rubber scraper. You could serve the cake right now, but I like to refrigerate mine for at least a 1/2 hour before serving. Any leftovers must be refrigerated. Enjoy!

Chocolate Cake!

Ever seen the movie Julie and Julia??? If you have you'll really appreciate this recipe. It's Julia's Child's Chocolate Cake! I saw that movie and just loved all the food and cooking in it and this cake just screamed at me from the screen. I googled it and found the recipe! Yay!

Cake:
4 ounces or squares semisweet chocolate , melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour , scooped and leveled, turned into a sifter

Chocolate-Butter Icing


To make cake: Preheat oven to 350 degrees.

Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 ·minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

Icing:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

Fresh Strawberry cupcakes

I swiped these off someone's blog. I need to learn how to put in links - Hope they taste good, 'cuz they sounded delicious!

Fresh Strawberry cupcakes
Makes 36 beautifully round, moist cupcakes.

*

16 oz. strawberries, destemmed

4 eggs

1 3/4 c. sugar

1/2 c. butter

1 t. vanilla

1 1/2 tsp. baking powder

1/2 tsp. salt

3 c. flour

Place first four ingredients in a blender. Blend until fully pureed. Pour into a large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. Bake at 325 degrees for 18-20 minutes, or until tops spring back when lightly touched. Allow to cool. Frost with recipe below.

*

Sweet & Pure Strawberry Buttercream

3/4 c. fresh strawberries, destemmed

1/2 c. butter

1 tsp. vanilla

2 lb. powdered sugar

Over a large bowl, crush the strawberries in your hands. Allow juice & pulp to fall into bowl. . Add remaining ingredients & beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature. Garnish with fresh strawberry slices

Egg Nog Pound Cake

1 box yellow cake mix

1 (4 serving) instant vanilla pudding mix

3/4 c. Egg Nog

3/4c. Oil

4 Eggs

1/2 tsp. Nutmeg

Pwd Sugar for Garnish

Preheat 350. In large mixer bowl, combine cake mix, pudding mix, egg nog and oil. Beat on low until moistened. Agg eggs and nutmeg; beat on high for 4 min. Pour into greased and floured 10 inch bunt pan. Bake 40-45 min, or until toothpick comes out clean. Cool 10 min, remove from pan. Cool completely Sprinkle with pwd sugar.