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Strawberry Summer Cake

5 Jun

My cake turned out just like I wanted... which doesn't always happen.

When I saw this recipe on Smitten Kitchen, I knew I had to make it.  I’m so glad I did.  It made my apartment smell amazing, and it was delicious!  You can find the recipe here.

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Chocolate Peanut Butter Gooey Butter Cake

21 Apr

You may be saying to yourself, “Another chocolate and peanut butter combination?”  I really need to change things up.  I have been wanting to try this version of Paula Deen’s gooey butter cake ever since I made the pumpkin one.  My expectations were high for this version, because the pumpkin one was out of this world.  Let me start by saying, this doesn’t come close.  It’s not that it isn’t good, but it doesn’t even seem to be the same dessert as the pumpkin version.  The filling is gooey, as promised by the title, but the crust/cake part didn’t seem to have the texture I was looking for.  I wonder if it was because I mistakenly picked up the cake mix with pudding in the mix.  I know I didn’t use that kind previously.

With that said, the boyfriend and coworkers enjoyed these.  I thought they tasted better the next day.  I am definitely my biggest critic.  I always have an idea of how I want something to turn out, and when it doesn’t work out that way, I’m disappointed.

If you’re wondering how I haven’t had triple bypass surgery after baking all of these desserts with 2 sticks of butter, trust me, I’m giving away more than I consume.  My favorite part about baking/cooking, is sharing the love.

Chocolate Peanut Butter Gooey Butter Cakes (Paula Deen)

 

What You’ll Need:

Cake:

  • 1 (18 1/4-ounce) package Devil’s Food cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 Cup creamy peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar

Method:

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

(Side Note:  I took these out of the oven at 40 minutes, and I baked it in my 13X9 glass Pyrex.  Be careful not to over bake these.  They have a lot less moisture than the pumpkin version, so they won’t take as long.)

Hummingbird Cake

9 Nov

I love cream cheese frosting.  As far as I’m concerned, you could smother it on a dirty old shoe, and it would be delicious.  But, luckily, I don’t have to put it on a shoe, because I made Hummingbird Cake.  If you’ve never had Hummingbird Cake, you haven’t lived.  It is a Southern tradition, and Southern Living magazine boasts that it is their most requested recipe.  It is basically a banana cake with a sweet surprise of pineapple and toasted pecans.  The origins of the name of this cake are unknown, but if I had to guess, I’d say it’s because this cake is as sweet as nectar.

The recipe from Southern Living is for a three layer cake, using 3 9-inch rounds, but I don’t have 3, I only have two.  So, I divided it up between two, and used my small square cake pan for the remainder.  I’ll probably surprise some lucky person with their own personal square of Hummingbird cake.

Ingredients

  • 3  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1  teaspoon  salt
  • 2  cups  sugar
  • 1  teaspoon  ground cinnamon
  • 3  large eggs, beaten
  • 1  cup  vegetable oil
  • 1 ½  teaspoons  vanilla extract
  • 1  (8-ounce) can crushed pineapple, undrained
  • 1  cup  chopped pecans (plus more for garnishing – toasted, of course)
  • 2  cups  chopped bananas

Frosting:

  • 1 eight ounce package of cream cheese
  • 1 stick of butter (room temp)
  • 2 cups sifted powdered sugar (add more for a stiffer icing)
  • 1 teaspoon vanilla extract

Preparation

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 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 completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle ½ cup chopped pecans on top. Store in refrigerator.

Recipe: Ultimate Southern Living Cookbook, Southern Living, JANUARY 1999

Pumpkin Gooey Butter Cake

14 Oct

My boyfriend was throwing out ideas on goodies I could bake, and one idea was “yellow cake, but in a bar form.”  Interesting… but how?  I was just glad to see him coming out of his comfort zone.  You see, his favorite dessert is Yellow Cake with Chocolate Frosting.  Yeah, that’s right… cake mix from a box, and frosting from a can.  So, I got right on finding a recipe for his yellow cake bar idea.  I did a Google search for yellow cake bars, and I didn’t find anything special.  Then, I remembered seeing an episode of Paula’s Home Cooking where she made a Gooey Butter Cake.  I had never had it before, but it sounded good.  Maybe that would do.  I found the recipe on FoodNetwork.com, and not only does it use a boxed yellow cake mix, she has a pumpkin variation.  SOLD!  My boyfriend, a man of few words (especially if I’m fishing for compliments), said “It’s good.  I wasn’t expecting it to be good.”  Not really what I was looking for… but I thought these were delicious.  I mean, c’mon… two sticks of butter.  Did you think it wouldn’t be good?

I got this recipe straight from the Food Network website, and if any part of this recipe confuses you, they also have a video.  I did change one thing from the original recipe, but it isn’t a big deal.  Her recipe calls for 1 tsp cinnamon and 1 tsp nutmeg, but I just used 2 tsp pumpkin pie spice.

Ingredients

Cake:

  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 2 teaspoons pumpkin pie spice

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and pumpkin pie spice, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.