Showing posts with label Cake

Better Than Starbucks Lemon Pound Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 12, 2010
cakeandslice
Get this yummy cake from  Dozen Flours

Lemon Cake Supreme

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 12, 2010
cake
This recipe dates back to the 60’s, and it’s still absolutely fantastic!
~ jan
1 box Duncan Hines lemon cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/3 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs
Glaze:
2 cups powdered sugar
1/3 cup butter, melted
3-4 tablespoons lemon juice
Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degrees for 50-60 minutes.
When cool, drizzle glaze over cake.
To Make Glaze:
Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.  If it’s too thick, thin it with a tablespoon or so of hot water.

Drizzle over cake and cool.

Paula Deen’s Grandmother Paul’s Sour Cream Pound Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 19, 2010

acake

You can buy this online for $35.00, or you can make it yourself.  Here’s the recipe -

    * 1/2 pound (2 sticks) butter
    * 3 cups sugar
    * 1 cup sour cream
    * 3 cups all-purpose flour
    * 1/2 teaspoon baking soda
    * 6 eggs
    * 1 teaspoon vanilla

Directions:

Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.

Source:  Foodnetwork.com

Hershey’s Perfectly Perfect Chocolate Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 10, 2010

cake

A big thanks To my buddy, V for telling me about this cake.  The family agrees, this is hands down, the BEST chocolate cake we’ve ever eaten.  Trust me, ladies, this cake is everything you want in a chocolate cake, dense, moist, chocolately - its killer! 
~ jan
Ingredients
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY®'S 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 boiling water
  • 1/2 cup butter
  • 2/3 cup HERSHEY®'S Cocoa Powder
  • 3 cups confectioners' sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
Directions
  1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
  4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
  5. 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.
  6. 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.
  7. Bundt Cake: Grease and flour 12-cup Bundt 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
  8. 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.

Strawberry Basket Cake from Southern Living

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 29, 2009

Oh, wouldn’t this be special on an old cake stand.  I wonder if it’s difficult to basket weave the frosting?

Chocolate-Strawberry Basket Cake from Southern Living

Ingredients

  • 1/2  cup  butter or margarine, softened
  • 1  cup  sugar
  • 1  cup  firmly packed light brown sugar
  • 2  large eggs
  • 2  teaspoons  instant coffee granules
  • 1  cup  boiling water
  • 1 1/2  cups  all-purpose flour
  • 3/4  cup  cocoa
  • 2  teaspoons  baking soda
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1  cup  sour cream
  • 1  teaspoon  vanilla extract
  • Chocolate Buttercream Frosting
  • Florist wire
  • Assorted fresh flowers and foliage
  • Florist tape
  • Florist water picks
  • Chocolate-Dipped Strawberries
  • Garnish: Marzipan Bees

Preparation

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.

Stir together instant coffee granules and 1 cup boiling water until granules dissolve.

Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.

Form handle from florist wire; attach foliage and flowers with florist tape.

Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.

Garnish with Marzipan Bees, if desired.

NOTE: For foliage, we used strawberry plants. Roses, pansies, and violas may also be used.

Southern Living, APRIL 1998

Key Lime Coconut Angel Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 20, 2009
Key Lime Coconut Angel Cake

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
Print these coupons...
1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Source: Betty Crocker

Southern Living’s Coconut-Almond Cream Cake for Christmas…

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, December 07, 2008
Coconut-Almond Cream Cake from Southern Living

Prep: 30 min.; Bake: 47 min.; Cool: 1 hr., 10 min.

Brooks makes this cake with the precision of a skilled baker who has made his masterpiece many times. If the tops of the layers are a little rounded, he recommends leveling them with a serrated knife. This is a tall cake, he says, and it needs to be level if you want your friends to admire your work before they devour the cake--as they absolutely will.

Yield

Makes 12 servings

Ingredients

  • 2  cups  sweetened flaked coconut
  • 1/2  cup  sliced almonds
  • Parchment paper
  • 3 1/2  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 1 1/2  cups  unsalted butter, at room temperature
  • 1 1/4  cups  granulated sugar
  • 1  cup  firmly packed light brown sugar
  • 5  large eggs
  • 1  cup  whipping cream
  • 1/3  cup  coconut milk
  • 1  tablespoon  vanilla extract
  • 1  tablespoon  almond extract
  • Coconut-Almond Filling
  • Coconut-Cream Cheese Frosting
  • Garnishes: kumquats, currants, fresh mint sprigs

Preparation

1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.

2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.

3. Sift together flour, baking powder, and salt in a very large bowl.

4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.

5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.

8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.

Source:  Brooks Hamaker, New Orleans, Louisiana, Southern Living, NOVEMBER 2008

Lemon upside-down cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 04, 2008
This recipe was one of L.A. Food Times 10 Best Recipes for 2007 - sounds good to me, I'm a lemon FREAK.... I love anything lemon.

AND, since I'm pretty lazy these days when it comes to cooking and take all the shortcuts I can, I probably would just use a lemon cake mix and add a teaspoon of lemon extract to the batter, then proceed with the topping.

That's what I do with pineapple-upside-down cake - I use a pineapple cake mix, the juice from the can of pineapple and add the teaspoon of pineapple extract - then all I have to do is add the butter/brown sugar and pineapple to the bottom of the pan. It works great, just ask Hooterville. She just ADORES it, especially when "Leddy" makes it for her.

~ jan

Note: A marmalade-like top (or is it bottom?) with overlapping slices of lemons make this upside-down cake recipe from Donna Deane a standout. It's from a March 14 article about baking with lemons by Deane and Susan LaTempa. It may be served with a lightly sweetened whipped cream, if desired.

4 small lemons (about 4 ounces each)
1/2 cup plus 2 tablespoons butter (1 1/4 sticks), divided
3/4 cup packed light brown sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 vanilla bean, split
3/4 cup sugar
2 eggs
1/2 cup milk

1. Cut 3 of the lemons into one-eighth-inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.

2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of the skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.

3. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.

4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.

5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.

6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

Each serving: 498 calories; 5 grams protein; 62 grams carbohydrates; 3 grams fiber; 28 grams fat; 17 grams saturated fat; 122 mg. cholesterol; 274 mg. sodium.

Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 05, 2008


  • 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
  • 1/2 cup boiling water
  • 3 cups sifted cake flour (not self-rising)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups sugar
  • 4 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk
  • Mrs. Milman's Chocolate Frosting
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans

Directions

  1. Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
  2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
  3. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
  4. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
Source: Martha Stewart Living

Hawaiian Carrot Cake from Elsah's Landing Restaurant

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 27, 2007
This is a family favorite. We all love this recipe. If you can let it age for at least 24 hours in a covered container, it really mellows and the flavors are incredible.

~ jan

2 cups sugar
3 eggs lightly beaten
1-cup vegetable oil
3 teaspoons vanilla
2 ¼ cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1-teaspoon salt
2 cups shredded carrots
2 cups shredded coconut
1 can (8oz) crushed pineapple (drained)
1 cup chopped walnuts or pecans
1 cup raisins (optional)
Instructions
(Preheat over to 350 degrees) In a medium bowl combine sugar, eggs, oil, vanilla and mix well. In a large bowl combine flour, cinnamon, baking soda and salt, mix well. Add the liquid mixture to the flour mixture and mix well. Fold in carrots; coconut, pineapple and walnuts mix well. Spoon batter in a 9x13 glass pan bake at 350 degrees for 50 minutes or in two 9" layer pans.

Let cool before frosting. Frost with cream cheese icing. When I make this in a layer pan, I put a layer of nuts on the frosting between the layers and coconut, and then I put a layer of chopped nuts on top of the frosted cake as well.

Cream Cheese Frosting

1 8 oz. package of cream cheese, softened
4 tablespoons of melted butter
2 tablespoons of milk or half and half
1 teaspoon vanilla
1/8 teaspoon salt
1 box of powdered sugar.

Combine ingredients and beat well. I mix mine in the Cuisinart. Spread on cooled cake.

Nisha's E-Z Springtime Dessert

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 06, 2007
Nisha, has been making this for years - it's Mandi's favorite, she wants it every year on her birthday. She's eaten it since she was four years old.

Angel Food Cake - deli bought one works fine for this
1 large size box strawberry jello
1 box frozen strawberries in syrup, drain
1 carton Cool Whip

Take a wooden spoon handle and poke holes all over the top of the angel food cake, being careful not to go all the way to the bottom - 2/3 of the way down is what you're aiming for.

Make LARGE Jello,substituting the strawberry liquid for the cold water and only use 1.5 cups of boiling water. You will probably use 2.5-3 cups of liquid all together depending on how much liquid you get from the strawberries.Then put in strawberry to partially jel, then mix in thawed strawberries , and pour it in the holes in the cake. Refrigerate 8 hours or overnight, covered and then frost with Cool Whip. Store, covered in the fridge.

You want to fill holes all the way to the top, it will look full, but then sink a bit and you refill until they stay at the top. You may not be able to use quite all of the Jello mixture, just refrigerate leftover Jello to eat.

Nish uses food coloring in the Cool Whip to make it whatever colors she wants. She also sometimes puts a glass in the hole in the middle and fills it with fresh flowers, so that it looks like flowers are coming out of the cake.

At Easter she cometimes uses a little coconut nest in the hole, filled with Jelly Beans.

Rave Reviews on this one....

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 10, 2007

Double Chocolate Layer Cake by Ina Garten - The Barefoot Contessa

Ina’s description of it being the “most fabulous chocolate cake that I’ve ever made” had my interest peaked as well. The unique ingredient was coffee…how intrigued I was!

This cake is everything it promises to be… a unique twist on a standard rich and delicious chocolate cake. The coffee in the batter and in the frosting add just enough twist to the flavor of the cake that you will want to be coming back for more.

Ingredients

CAKE

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

FROSTING

  • 6 ounces semisweet chocolate, coarsely chopped
  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 1 tablespoon confectioners’ sugar, sifted
  • 1 tablespoon instant coffee granules

Directions

  1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
  4. MAKE THE FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
  5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

MAKE AHEAD The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

Food and Wine Magazine's Malt Ball Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 10, 2007


Cake
2 1/4 cups cake flour
3/4 cup all-purpose flour
1 cup instant malted milk powder
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
2 cups sugar
1 tablespoon pure vanilla extract
2 cups ice cold water
4 large egg whites, room temperature
Frosting and Garnish
10 ounces quality bittersweet chocolate, finely chopped
10 ounces quality milk chocolate, finely chopped
1 3/4 cups heavy cream
3 tablespoons light corn syrup
2 cups unsalted butter, cut into 1 inch chunks, softened

malted milk balls, for garnish

1. CAKE: Preheat the oven to 325. Butter and flour three 8 inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
2. In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
3. In a clean bowl, beat the egg whites at medium high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly and bake the cakes for 40-45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.
4. FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from the heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2-3 minutes until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
5. Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10-15 minutes.
6. Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted milk balls and refrigerate briefly to firm up the frosting before serving.
7. The cake and be refrigerated in an airtight container for up to 4 days. Bring to room temperature to serve

Banana-Caramel Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 14, 2007

Banana cake + caramel icing = heaven on a plate.

Yields: 12 servings (one 9-inch 2-layer cake)

INGREDIENTS:
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup buttermilk
1 cup (about 2 bananas) very ripe, mashed bananas
Caramel Icing


DIRECTIONS:
1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour, tap out any excess, and set aside. Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter until light — about 1 minute. Add the sugar and continue to beat for 2 more minutes. Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients. Mix just enough to blend the batter after each addition.

2. Bake the cake: Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean — 25 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.

3. Ice the cake: Use a serrated knife to trim the mounded side of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup Caramel Icing on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.

NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 528
Total Fat: 23.8 g
Cholesterol: 74.8 mg
Sodium: 291 mg
Carbohydrates: 77.8 g
Fiber: 0.70 g
Protein: 3.5 g

Source: Country Living Magazine January '07
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