Super Moist Chocolate Mayo Cake

Nothing is better than a yummy moist chocolate cake!  Here's a great recipe I recently found, a newspaper clipping my sweet MIL cut out years ago- that showed up out of nowhere!  Thanks, sweet mom!  I miss you! You were the best mother-in-law a girl could have.  Her birthday was last week and I guess she just wanted a sweet sniff of heavenly birthday cake! (This was the mother-in-law that I thought didn't have a clue on how to make the "correct" Thanksgiving dinner- the cranberries were in the salad, not as a side dish.  She served twice-baked potatoes instead of mashed.  Oh my heck, she served 5 different desserts- like blueberry fluff and lemon something or other instead of the traditional pumpkin.  Later I found out that each of those desserts were her children's favorites....and that people can have different traditions than I do...and guess what?  It's not just okay, it's wonderful!)


I remember making mayo cakes many years ago but actually have forgotten about them.  I knew I liked them back in the day but here is now and I have been "craving" chocolate cake- the good kind.

I like that you make it with a chocolate cake mix and then add all sorts of good stuff.  I loved that they came out of the pan no sweat.

I used little cake pans because I was using just 1/2 of the recipe (since there are only 3 of us and I didn't want a big giant cake hopping up and down on my counter shouting, "Eat me!  Eat me!"

Look how cute it frosted up!

You can actually see in the picture that it is going to be moist.

Yep, it tasted that good!  I thought I would make a simple chocolate buttercream frosting instead of my usual white cream cheese frosting.  It was good but honestly, I had also forgotten that I like chocolate frosting on white or yellow cake and white frosting on chocolate cake.  Can you tell, it's been awhile since I've had chocolate cake?  So next time, the icing will be as perfect as the cake!

After I had my yummy slice of cake, I just couldn't stop thinking about it.  Why wasn't the chocolate on chocolate working for me?  Then I got it- it needed some tang!

I had just purchased some more of my favorite French jam- Bonne Maman.  Don't worry, you don't have to go to Paris to get it, you can get it in most grocery stores here.

I carefully took the layers apart and added a layer of jam on the top.  Finally!  Perfection! Oh so good!

Super Moist Chocolate Mayo Cake

1 box (18 0z.) chocolate cake mix
1 cup Hellmann's or Best Foods Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon (opt)

Preheat oven to 350 degrees.  Grease and lightly flour two 9-in round cake pans.  Set aside. 
Beat cake mix, mayo, water, eggs and cinnamon 30 seconds in large bowl, with electric mixer on low speed.  Beat on medium speed, scaping side occasionally, 2 minutes.  Pour batter into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean.  Cool 10 minutes on wire rack; remove from pans and cool completely.  Sprinkle, if desired, with confectioner's sugar or fill and frost.

(if using a 13 x 9 inch baking pan, bake 40 minutes or until toothpick inserted in center comes out clean.

Fresh Lemon Cake

This is a repeat recipe from me.  My favorite lemon cake.  I put bottled lemon curd between the two layers and topped with raspberries.  I usually drizzle with raspberry jam but I was out.

Fresh Lemon Cake

 Bake 28-32 min @ 325
Grease and flour pans. Makes 2- 9" round cakes.

2 sticks butter softened
2 c sugar
3 eggs
3 c sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
2 tbsp tightly packed lemon zest
2 tbsp fresh lemon juice

Icing
1-lb powdered sugar
1 stick butter melted
3 tbsp tightly packed lemon zest
1/2 c fresh lemon juice


Cream butter and sugar in large bowl. Crack eggs in smaller bowl and wisk a few minutes so that they are a little frothy and add to sugar mixture and mix well. Mix flour in a little at a time and then add baking soda, salt and buttermilk and mix well. Fold in lemon zest and lemon juice. Split mixture into 2- 9" round pans and bake as directed above.

Icing-mix all ingredients together. It should be a little runny so that it drizzles and spread well over cake.  (note: as I mentioned above, I usually dollop mine with fresh raspberry jam.)

(and I might add, my cakes took longer to bake.  I even turned my oven up to 350....just watch and test close to the end, using the toothpick test!)

Lemon Magic Cake

This was my addition to our recipe Mediterranean Bon Appetit dinner.  David liked it but I thought it was just so-so.  Valene and I have made lots of lemon desserts through the years so they are a tough act to follow.  Good but I'm not rushing out to make it again.

Lemon Magic Cake

 

 

Lemon Magic Cake - one simple batter that turns into a 3 layer cake.  The popular magic cake now in lemon flavor.

Servings: 9

Author: Joanna Cismaru

 

• 4 eggs at room temperature separate yolks from whites
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1/2 cup unsalted butter melted, (1 stick )
• 3/4 cup all purpose flour (or 4 oz)
• 1 3/4 cup milk lukewarm
• 1/4 cup fresh lemon juice  (note: I would double this)
• zest from one lemon
• powdered sugar for dusting cake

Instructions

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
4. Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
6. Sprinkle some powdered sugar after cake has cooled.

Italian No Bake Cake

I like to do creative visiting teaching and like looking for different ways to serve the ladies I visit.  Cheryl had posted this recipe to remember on Facebook and I thought I would make it and surprise her with it.  She loved it and my husband (who is a coconut nut) loved it too.  Very refreshing for a summer dessert. (I did not put the nuts on top.)  Easy peasy.

Italian No Bake Cake

1 box of Vanilla Wafers
1 can of crushed pineapple with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapple and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Top with Cool Whip, and coconut and cherries. Refrigerate overnight. Serve and enjoy!

Note: You can replace coconut with pecans if you'd like.

Bon Appetit- Mediterrean style

Last night we finally had (after several, several cancellations) our Bon Appetit dinner.  I was anxious to make a Middle Eastern dinner after falling in love with Mussakan at Layla's Restaurant.  It is the Lebanese sandwich that I also shared at Creative Cooking and posted previously here.  Look for the link to the right under Creative Cooking

 I also made the Spinach Salad with Warm Mango Chutney salad.  Love this salad.  full of green, hard boiled eggs, bacon and dried cherries.  I also previously shared this at Creative cooking.

I didn't get a picture of the flat bread I served.  We actually made them for Memorial Day as well.  One of my favorite new discoveries is a honey goat cheese.  I couldn't find it at the market I went to yesterday so I just mixed my own and it turned out well.  Take flat bread and spread the honey goat cheese over.  Top with caramelized onions.  I make a reduction of balsamic (raspberry or pomegranate ) vinegar....cook it down to thicken it...it just takes a few minutes (don't walk away from the stove!)...and drizzle it on top.  We did it on the grill for Memorial Day...but the flat bread burned.  So, place it on tin foil on the grill or a pan...and bake it until the cheese is soft and gooey.  Last night I did it in the oven.  I could eat these every day....

My other new find at the Mediterranean store, The Black Cherry was this pomegranate syrup.  I just mixed it with water to desired strength and lots of crushed ice.  When we were in Turkey (and Cypress) a few years ago, I was amazed at all the pomegranate juice stands.  I love, love, love this drink.

Valene was in charge of dessert.  She made a Strawberry-Elderflower Cake with fresh flowers on top.  So beautiful and delicious.  The recipe was in the last Bon Appetit magazine....but all recipes can be found here.

Strawberry Elderflower Cake (Bon Appetit)

Cake-

• ½ cup (1 stick) unsalted butter, melted, slightly cooled, plus more, room temperature, for pan
• 1 cup granulated sugar, plus more for pan
• 1½ cups all-purpose flour, sifted
• ¼ teaspoon kosher salt
• 6 large eggs

strawberries and assembly

• 1 pound strawberries, hulled, quartered
• ¼ cup granulated sugar
• 3 tablespoons elderflower, raspberry, or unseasoned rice vinegar
• 2 large egg whites
• A pinch of kosher salt
• 2½ cups powdered sugar
• Elderflowers (optional; for serving)

Cake

• Preheat oven to 350°. Butter a 9”-diameter cake pan and sprinkle with granulated sugar. Whisk flour and salt in a small bowl; set aside.
• Whisk eggs and 1 cup granulated sugar in a heatproof bowl and place over a saucepan of simmering water (bowl should not touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat egg mixture until it is pale and tripled in volume, about 5 minutes.
• Gently fold reserved dry ingredients into egg mixture in 3 additions, then fold in melted butter. Scrape batter into prepared pan and smooth top. Bake cake until golden brown and a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let cake cool in pan before turning out.

Strawberries and Assembly

• Bring strawberries, granulated sugar, and 2 Tbsp. vinegar to a simmer in a medium saucepan. Crush berries with a spoon to release more juices and simmer until berries are completely soft and mixture resembles a coarse jam, 5–8 minutes. Transfer to a medium bowl; let cool.
• Using a long serrated knife, slice cake in half horizontally. Spread strawberry mixture over bottom layer of cake and place top layer over strawberry mixture.
• Whisk egg whites, salt, and remaining 1 Tbsp. vinegar in a medium bowl until frothy. Gradually whisk in powdered sugar; thin icing with water as needed (it should be pourable).
• Place cake on a wire rack set inside a rimmed baking sheet and pour icing over cake. Spread with an offset spatula to smooth top and cover sides. Let stand at room temperature until set, at least 30 minutes. Decorate with elderflowers, if using, just before serving.
• DO AHEAD: Cake can be made 1 day ahead. Store covered at room temperature.

Cinnamon Roll Cake

I have been wanting to make this dessert after pinning it on Pinterest.  I did have to add cream cheese frosting (of course!)  It should be served warm with the glaze melted on it...and I'm thinking breakfast would be nice....  It is quick and easy to make with ingredients you probably have on hand. 

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
(I added 3 oz. softened cream cheese and 1 T. butter)


While warm drizzle the glaze over the cake.

Frosted Banana Bars

BFF Cathy got this recipe this weekend at a family gathering.  Since I am a banana cake crazy, especially a French banana cake, these bars had me swooning.  I had to put my little French bird candles on the plate as I licked my chops saying, "Ohhh La La!"

FROSTED BANANA BARS

 

 

1/2 c. butter

1 1/2 c. sugar

2 eggs

1 c. sour cream

2 med. ripe bananas

1 tsp. vanilla

 

2 c. flour

1 tsp. baking  soda

1/4 tsp. salt

 

FROSTING

 

8-oz cream cheese

1/2 c. butter

2 tsp. vanilla

3 3/4 - 4 c. powdered sugar

 

In a mixing bowl, cream butter and sugar; add eggs, sour cream and vanilla.  Combine flour, baking soda and salt; gradually add to creamed mixture.  Stir in bananas.  Spread into greased 15 x 10 pan.  Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.  Cool.  For frosting, beat cream cheese, butter and vanilla.  Gradually beat in enough powdered sugar to achieve desired consistency.  Frost cooled bars.  Store in refrigerator.  Best when served cold.

Chocolate and Peanut Butter cake

A few weeks ago, we had our besties over to make dinner/date night and play games.  Cathy brought dessert, which her darling gourmet daughter, Erica, had made.  These cupcakes were KILLER.  I called Erica last night and she said she found (of course) the recipe on Pinterest.  Thanks to Erica and also www.delightfullydowling.com  for this awesome recipe.

The Best Chocolate and Peanut Butter Cake

for cake:

1 box devil's food cake mix

1 large package of jello instant chocolate pudding mix

1 C sour cream

1 C vegetable oil

4 eggs, beaten

1/2 C milk

1 tsp vanilla extract

2 C mini Reese's cups, chopped

1. preheat oven to 350 f.

2. in a very large bowl, mix together everything except Reese's cups. batter will be extremely thick. stir in Reese's cups. pour batter into cake pan of choice {i made 8 cupcakes & filled 2 8-inch round cake pans}. for cooking time, use the cooking times on the back of the devil's food cake box as a guide & add {approx.} 10 minutes to whatever it says. check with a toothpick to see if they are done.

for frosting:

1 C shortening

1 C smooth peanut butter

4 C powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 C heavy whipping cream

 In a mixing bowl, cream shortening & peanut butter until fluffy. add sugar & continue creaming until well blended. Add salt, vanilla, & whipping cream. blend on low speed until moistened. Beat at high speed until frosting is fluffy.

for this recipe, I buy the 2.5 pound bag of mini Reese's cups...

 use them all.

you could easily just put the 2 C in the cake,

but what takes it over the top {in my opinion} is the fact that it's garnished

with the remaining chopped Reese's cups.

Molten Chocolate Cake

 If I had an extra month in my life that I could sit down and write a list of my favorite desserts, I would only need a second to think of this delight- Molten Chocolate Cake.  I must have tried dozens of recipes through the years until I finally came to this one.  It is such a quick and easy recipe.  You'll be tempted to serve it with fresh whipped cream or vanilla bean ice cream....but I couldn't do that because I was already licking the plate clean.

EASY MOLTEN CAKES
8 oz. milk chocolate chips
4 T. butter, softened
1/3 cup sugar
pinch of salt
3 eggs
1/3 cup flour

Melt chocolate in glass bowl in microwave,
cooking for 30 second intervals and mixing
until smooth.

Cream butter, sugar and salt together. Add eggs,
one at a time, stirring until mixed. Add flour
gradually while mixing. You don’t mix this batter
too much. Fold in the melted chocolate.

Spray 6 small ramekins with Pam and divide
batter into dishes. Bake on cookie sheet at 400 degrees for 10-12 minutes. My oven is totally the 12 minutes.  Don't even think about 13!

The center should look moist or undercooked. If you overcook these, even just minutes, you’ll have a brownie instead of molten cake.

Fresh Lemon Cake

Niece Ashlee came from Idaho a few weeks ago and brought the remnants of the birthday cake she made for Grandma's birthday.  It was a fresh lemon cake....homemade, dense, moist.  I love raspberry and lemon together so I dolloped mine with some homemade raspberry jam.  You could top it with fresh raspberries....or leave it alone since the glaze speaks for itself.

This isn't the texture of a boxed cake.  The fresh squeezed lemon juice and the zest really kick up the taste here.  I did learn a few things while making this.




The recipe called for sifted flour.  I am ADD so of course I wanted to skip this part.  I'm thinking "really?  Is that necessary?"  But good sense got a hold of me just in time.

I was doubling the recipe so I could take cakes to several neighbors as well so I was working with 6 cups of flour sifted.  After sifting and measuring, I easily had a cup left over. 

My how the texture of this cake would have been different with another cup of flour.  Sifting aerates and lightens flour.  Make sure you know what the recipe is calling for- there is a big difference between 3 cups of sifted flour and 3 cups of flour, sifted.

This cake batter is heavy- much more like a banana cake batter.

It is so delicious that you'll want to stick in your finger over and over and have a bit.  It's that good.

  Yummy!  Yummy!  So good!  A definite keeper.

Fresh Lemon Cake

 Bake 28-32 min @ 325
Grease and flour pans. Makes 2- 9" round cakes.

2 sticks butter softened
2 c sugar
3 eggs
3 c sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
2 tbsp tightly packed lemon zest
2 tbsp fresh lemon juice

Icing
1-lb powdered sugar
1 stick butter melted
3 tbsp tightly packed lemon zest
1/2 c fresh lemon juice


Cream butter and sugar in large bowl. Crack eggs in smaller bowl and wisk a few minutes so that they are a little frothy and add to sugar mixture and mix well. Mix four in a little at a time and then add baking soda, salt and buttermilk and mix well. Fold in lemon zest and lemon juice. Split mixture into 2- 9" round pans and bake as directed above.

Icing-mix all ingredients together. It should be a little runny so that it drizzles and spread well over cake.  (note: as I mentioned above, I dolloped mine with fresh raspberry jam.)

(and I might add, my cakes took longer to bake.  I even turned my oven up to 350....just watch and test close to the end, using the toothpick test!)

Strawberry-Lime shortcakes with Coconut Cream

Daughter Brandi decided to serve this luscious dessert at a bridal shower she was hosting.  The recipe comes from the Best Bites cookbook and is actually a recipe I've been wanting to try.  Since Brandi's life is full of busy/crazy, I volunteered to make the sour cream pound cakes.

I'm glad I did.  Although they aren't hard, they are very "high maintenance"  - meaning that I made 4 batches of the batter, and baked 3 in  Baker's Secret enamel bread pans, and one in a glass cake pan.  I took the metal pans out 10 minutes early since they were getting too done.  The bottoms were almost burnt.  I cooked the glass pan the allotted time...but again, the top and bottom just seemed too "tough" to me (does that make sense?)  I wanted the cakes to be perfect for the shower and  I make another batch.  This time I cooked the cake in the glass pan, the allotted time, but by watching it closely, I put foil on the rack underneath the cakes and then tented foil over the top....and they came out perfect.

Nothing like having to babysit cake!  The cakes that were too done on the bottoms were easily fixed and still yummy.  I sliced off the bottom and sides and then sliced the loaf to make perfect cakes.  (I take my crusts off bread anyway....)

The cakes were good and other than babysitting, not hard to do.  But in a pinch I think I would just buy lemon pound cake at the store bakery.  Then proceed with the rest of the recipe:

Strawberry-Lime Shortcakes with Coconut Cream

6 slices of Sour Cream Pound Cake (or scones or angel food cake or lemon pound cake from a store.)
4 cups sliced fresh strawberries
1/2 cup granulated sugar
4 T. fresh-squeezed lime juice (about 2 fresh limes)
3/4 toasted coconut- see below
coconut whipped cream- see below

Mix sliced strawberries, sugar, and lime juice.  stir well and set aside.  stir occasionally over about 15 minutes.  You want the sugar to dissolve and form a light syrup.

 Coconut Whipped Cream-

1 cup heavy whipping cream
1/2 cup powdered sugar
2 tsp. coconut extract
1 tsp. vanilla
 pour cream into a bowl and beat with an electric mixer for about one minute.  slowly add powdered sugar and both extracts.  Continue beating until soft peaks form.

Toasted Coconut

Preheat oven to 375 degrees.
Spread desire amount of sweetened coconut onto a cookie sheet or other oven-safe dish.  If your coconut is unsweetened, you can toss it with a little powdered sugar first.

Place in oven and cook for about 2-5 minutes depending on how much you're doing.  It's important to stir often, about every 30 seconds, especially when it starts to brown. (So this isn't the time to send an email or finish watching a t.v. show or talk on the phone.  Just sayin'...)  The coconut will be dry and lightly browned.

Sour Cream Pound Cake

1 1/2 cups flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup butter, softened (one stick)
1 cup sugar
3 eggs, room temperature
2 tsp. vanilla
1/2 cup sour cream

Preheat oven to 350 degrees.

 In a small bowl, combine the flour, baking soda and salt and set aside.  beat the butter and sugar until light and fluffy,m about one minute.  continue beating and add eggs, one at a time,  Add the vanilla and sour cream.   slowly add the flour mixture while beating, and beat just until combined.

Pour the batter into a greased 8-inch or 9-inch loaf pan (I prefer glass for the reasons mentioned at the beginning) and bake 50-60 minutes or until a skewer comes out clean.  Cool for 10 minutes and then remove from pan.

To assemble:  put a slice on cake on an individual serving plate.  Top with strawberry mixture, then whipped cream, then toasted coconut on top.  Yum!

                  OREO CAKE POPS

Oreo is celebrating an anniversary (probably 200 years.  They've been around as long as me.)  And so they've come out with a new cookie filling- birthday cake.  I suckered for the demo and ended up buying cookies (Two!  Talk about promotion!) and so I was excited to try a new cake pop recipe. 

1 package of Oreos (3 columns worth.  I was using the birthday Oreos which only had two columns so I cut the cream cheese by a third)

1 8- oz. package of softened cream cheese

melting chocolate for dipping

sprinkles of choice or whatever you like to decorate with.

Crush the Oreos up in a food processors (I rolled mine in a giant zip lock.)  The recipe suggested that you separate the cookies before crushing.  Then mix the crumbs with the cream cheese.  I put the mixture in the refrigerator to set up a titch which made for easier ball rolling.  Roll the dough into even sized balls.  You probably want a large marble size.  Don't get too big since these are RICH cookies.  Stick them in the freezer for about 10 minutes to be nice and cold.  Meanwhile, be melting your chocolate.  You can use melting chips, chocolate chips, cooking chocolate.  I had chocolate left over from Christmas candy making so I used that.  Melt carefully in the microwave, stirring often.  You may need to add a titch of cooking oil (although I didn't.)  Make sure you have a stand ready to put the suckers in if you are doing suckers.  Use  Styrofoam block or I just found an old product box and stabbed holes in the top.  Dip your sucker stick in the chocolate, then push into the cake ball.  Then dip the enter ball and swirl in the chocolate.  Hold it upside down to let it drain and when it quits, stick it in the holder.  Some say you need to pop that whole tray into the refrigerator to set up but mine did just fine.  Immediately decorate with sprinkles or drizzle white chocolate across and make a face or stick a birthday candle on top (since this IS a birthday cake pop!)

You don't have to do suckers.  Just make chocolate balls.  Delightful for a small bites dessert.  They were rich but definitely yummy.

Laurie's Fresh Apple Bundt Cake

Someone called and wanted to know if I had any good bundt recipes. This apple cake was the first to come to mind. It is so delicious (I make it in a 9 x 13 pan as well.) It's nummy for fall...and the glaze makes it perfect. (Laurie is a fabulous cook so anything by her is wonderful. We stay with the Barnsons when we got to National Rodeo Finals. They also have the ranch at Circleville that we love to go to. I voted for Laurie in one presidential election. Lynn is Marie Osmond's home teacher. There. That's my "meet the Barnsons." Just make the cake!

Glazed Fresh Apple Cake
Laurie Barnson


Cake

3 cups finely chopped peeled apples
1 (1 lb. 2.25-0x.) pkg. Pillsbury Moist
Supreme Yellow Cake Mix
1 (3.4 oz.) pkg. instant vanilla pudding
and pie filling
1 ½ tsp. cinnamon
½ cup oil
½ cup water
4 eggs

Glaze
1 1/4 c. firmly packed brown sugar
½ cup butter, cut up
1/4 cup apple juice


Heat oven to 350 degrees. Generously grease
and flour 12-cup Bundt pan. In large bowl,
combine all cake ingredients; beat at low speed
until moistened. Beat 2 minutes at high speed.
Pour batter into greased and floured pan.
Bake at 350 degrees for 40 to 55 minutes or until
toothpick inserted in center comes out clean.
Cool in pan 15 minutes.


In medium saucepan, combine all glaze
ingredients. Cook over medium-high heat until
mixture comes to a boil, stirring occasionally.
Boil 1 minute. Reserve 1/4 cup glaze; keep warm.
With cake still in pan, pour remaining glaze over
warm cake between cake and edges of pan so glaze
runs down sides of cake. Let stand 15 minutes.
Invert cake onto serving plate; remove pan.
Slowly pour reserved 1/4 cup glaze over top of
cake. If desired, sprinkle cake with powdered
sugar. Serve warm or cool. Great with whipped
cream or small scoops of cinnamon vanilla ice cream.

French Banana Cake

(I'm doing a repost of this cake since I'm making it today for a family dinner.)


I have been on the lookout for a banana cake that is moist and mouth-watering good. Like one they used to serve at "Food For Thought" restaurant in Draper. I finally found it! I made it this weekend for my MIL's birthday...and everyone LOVED it!




French Banana Cake

2/3 cup water
1 T. white vinegar
1 tsp. baking soda
1 package white cake mix
2 eggs
1 1/4 cups very ripe bananas, mashed
2/3 cup walnuts, optional (I didn't put these in...just the thought gives me cankers!) (Make it without then have chopped nuts for those who like to sprinkle on top. Make mine without nuts please!)


Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed. Pour into greased and floured 9 x 13 pan. ( just Pammed it.) Bake at 350 degrees for 35 minutes (or until toothpick comes out clean). Frost,when cooled.


I frosted this cake with cream cheese frosting with a little banana extract added.

I just make up my cream cheese frosting but by request, I use

1- 8 oz.cream cheese, softened

1/4 c. butter

about 1/4 c. milk

I added about 2 tsp. banana extract to this recipe but you don't need to. Plain cream cheese frosting is wonderful.

3 cups or more of powdered sugar

Mix the first 4 ingredients by mixer then carefully add the powdered sugar (making sure it doesn't fly all over your kitchen) until it is the perfect consistency for spreading. Try and keep your finger out of it. No double licking!

If you don't want to ice the cake, chill and serve with fresh whipped cream and sliced bananas. I think this would even top cream cheese frosting!

Joy of Almond Bar Cake

At two family gatherings in the past few months (Lane's wedding and our annual Eggstravaganza with 3,000 filled eggs)...nephew Mark Jaggi brought this yummy dessert. This is a brand new favorite and I love that it makes 2 pans worth. If you are dieting, do not make this. If you love Almond Joy bars- this is the magical dessert for you!

Joy of Almond Bar Cake

1 Devil's food cake

1 1/3 cup water

1/2 cup vegetable oil

3 eggs

Mix all together until well combined. Divide the batter between two 9 x 13 pans. Bake 350 degrees for 15-20 minutes.

Filling:

1 cup evaporated milk (set the rest aside for the topping)

1/4 cup sugar

24 large marshmallows

12 oz. coconut

Place milk and sugar in saucepan on med/high heat.Smtir contantly until it comes to a boil. Remove from heat and stir in marshmallows until they melt. Fold in coconut.

Topping

1 cup sugar

8 Tbsp. butter

2 cups semi sweet chocolate chips

1 tsp. vanilla

1/2 cup sliced almonds

remaining milk

Place milk and sugar in saucepan on med/high heat. Stir constantly until it comes to a boil. Remove from heat and add butter and chocolate chips and vanilla until melted. Fold in almonds. Place pan on low heat to keep mixture pourable.

Assemble the bars, dividing the filling between the two cake and spread until the edge of the pans. Immediately pour topping and spread until it reaches the edges of the pan. Place cakes uncovered in refrigerator to sit for two hours. (The Cake Doctor)

French Toasted Angel Food Cake

Wow! Saw this on Good Things Utah and I think it is a winner. It has another step from most French toast angel food cakes....this one has an extra step of cornflakes and almonds, plus a cream cheese strawberry center! Dessert or gourmet breakfast- you decide!

French Toasted Angel Food Cake

1 angel food cake, homemade or purchased

1 recipe strawberry cream cheese (or purchased product)

6 eggs, lightly beaten

1 cup milk

2 tsp. vanilla extract

3 cups frosted corn flakes cereal, crushed

1/2 cup sea salted roasted almonds, finely chopped (I used slivered almonds and they were delicious)

Sliced strawberries

sweetened whipped cream

Strawberry Cream Cheese-

mix together the following until smooth. Set aside.

8 oz. cream cheese softened

1 cup sliced strawberries

(note: I actually used homemade strawberry jam and mixed it with the cream cheese. I would do this again.)

1/3 cup powdered sugar

In a shallow dish or pie plate, mix together eggs, milk and vanilla. Set aside. In a shallow dish or pie plate, mix together crushed cereal and chopped nuts. With a serrated knife, slice angel food cake into 10-12 equal pieces. In the large end of the slice, make a slit-like pocket with a sharp knife.

Pipe or spoon the prepared strawberry filling into the center. Dip cake into egg mixture, about 1 minute per side. Transfer cake to cereal mixture and evenly coat. Heat grill pan over medium heat. Place about 4 pieces at a time on grill.

Cook for about 2 minutes on each side or until lightly browned. Transfer to serving dishes and top with strawberries and sweetened cream. Dust with powdered sugar.

Sticky Toffee Banana Pudding

This is my new favorite dessert recipe! The cake is dense and moist...just like I like it. An over-the-top yum recipe!

Sticky Toffee Banana Pudding

(Bon Appetit Magazine- recipe by Lauren Chattman- photo by Dan Forbes)

Toffee Sauce

1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
1/2 cup (packed) golden brown sugar
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter

Banana Cake

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum (I used 1/2 T. rum extract)
1 1/2 teaspoons vanilla extract

Sliced bananas (optional)

Preparation

Toffee Sauce

Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 1 1/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm slightly before using.

Banana CakePreheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.

Whisk flour, baking power, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
Bake cake until tester inserted into center comes out clean, 35 to 38 minutes.

I just realized posting this recipe that I didn't do the next step!!!

Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes.

Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired. And of course, I added fresh whipped cream on top!