Posts Tagged ‘cake recipe’

Tasteful Tuesday: Mint Chocolate Cake

Tuesday, June 25th, 2019

This is the summer of revamped recipes here on the blog. This week, we’re scrapping the box mix from our Mint Chocolate Cake recipe and using the Devil’s Food Cake recipe we posted in May as well as a Chocolate American Buttercream.

Tasteful TuesdayWhat You’ll Need:

Directions:

  1. Prepare Devil’s Food Cake as instructed, with the addition of 2 tablespoons peppermint extract (add with vanilla extract). Cool completely.
  2. For a layered cake, frost the top of the bottom layer with 1/4 of the frosting. Sprinkle 1/2 peppermint patties on top. Add the second layer and frost entire cake. Sprinkle remaining peppermint patties over the cake and serve.
  3. For a sheet cake, frost the entire surface and sprinkle with peppermint patties. Serve and enjoy!

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Tasteful Tuesday: Devil’s Food Cake

Tuesday, May 14th, 2019

A decadent Devil’s Food Cake recipe that uses milk and coffee to create a moist, delicious chocolate cake for any occasion.

What You’ll Need:

  • 3/4 cup unsalted butter, softened
  • 1 ¾ cup granulated sugarTasteful Tuesday
  • 4 large eggs
  • 2 cups all-purpose flour, sifted
  • 3/4 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 3/4 cup freshly brewed coffee
  • 1 ½ teaspoons vanilla extract

Directions:

  1. Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans or one 9×13 cake pan.
  2. In a large bowl, cream the butter until smooth then beat in sugar until light and fluffy. Add and incorporate eggs one at a time. Set aside.
  3. In a separate large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  4. In a large measuring cup or medium bowl, combine milk, coffee and vanilla.
  5. Starting and ending with the flour, add #3 and #4 alternatively to #2 while mixing until fully incorporated. If using two round cake pans, divide batter evenly; otherwise pour the batter into the prepared 9×13 cake pan.
  6. For two round cake layers, bake for 30-35 minutes in the preheated oven. For a 9×13 cake, bake for 40-45 minutes in the preheated oven. A cake tester or toothpick inserted into the center should come out clean, and the cake should have begun to pull away form the sides of the pan.
  7. Remove from oven and let cool on a wire rack for 8-10 minutes. Remove the round cake layers from their pans and finish cooling on a wire rack (we suggest leaving the 9×13 cake in the pan for easier serving). Cool completely before frosting and decorating.

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Tasteful Tuesday: Three Fat Tuesday Recipes

Tuesday, March 5th, 2019

Cheers to Mardi Gras! We’re celebrating here on the blog with a roundup of three Fat Tuesday recipes – click on each heading below for ingredients and instructions!

Paczki–> Paczki Recipe

Paczki, or Polish doughnut, is a traditional treat made especially for Mardi Gras. We have found an authentic yet easier recipe that you can whip up throughout the year, and are most likely to have all the ingredients for.

–> King [Bundt] Cake

Brown Eyed Baker has a delicious Bundt Cake recipe honoring the classic King Cake.

–> King Cake

Of course, the infamous Mardi Gras Cake – will you hide anything in yours?

King Cake - Eric Wagner/Flickr

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