Little Debbie Zebra Cakes

Good morning everybody! I hope you all had a lovely Memorial day week-end! It wasn’t exactly perfect summer weather in my neck of the woods, but it was still a lovely time (with lots of good food!) 🙂
As for this recipe, I’ve been meaning to share it with you for a few weeks now, but i haven’t been able to get around to posting it before now- so my apologies!  We’ve been making these little cakes so many times with-in the past month that we could probably win an award by now! lol 😉 They are the perfect desert when bringing something to parties, picnics, church dinners etc. and once you get the hang of making them they really are pretty easy! 🙂
 
Ingredients:
For the Yellow Cake:
3 cups cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 & 1/3 cups sugar
6 large egg yolks
1 cup whole milk
2 teaspoons pure vanilla extract

For the Filling:

  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup vegetable shortening
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners’ sugar

The White Chocolate Coating:  

  • 16 oz. white chocolate melting chips
  • 1/2 cup vegetable shortening

The Dark Chocolate Drizzle:

  • 4 oz. dark chocolate melting chips
  • 1/2 tsp. Oil
Directions:
To make the Yellow Cake:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift the flour with the baking powder and salt.
  3. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
  4. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
  5. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
  6. Add the vanilla extract and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
  8. Pour batter into a greased 15×10-inch jelly roll pan.
  9. Bake at 350 degrees F for 15-20 minutes.
  10. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
  11. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake.
* Yellow Cake recipe is adapted from the Joy of Baking.
Filling:
  1. While the cake is cooling, cream together butter and shortening until smooth.
  2. Slowly add the milk, sugar, and vanilla extract.
  3. Continue beating on medium speed until smooth and creamy.
  4. Place the flat side of one cake circle face down. Spread filling on the top.
  5. Top with another cake circle, flat side up. Repeat with all the cakes.
  6. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes.
White Chocolate Coating:
  1. In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds.
  2. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top.
  3. Slide a fork under the cake and lift it out, pausing to let the excess drip off.
  4. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set.
* White Chocolate Coating recipe is adapted from the Confessions of a Cookbook Queen blog.
Dark Chocolate Drizzle:
  1. When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds.
  2. Drizzle over the top of the cakes.

Happy Baking & Bon Appètit!

Credit: Google Images

“Especially Dark” Hershey’s Chocolate Frosting

...  “ESPECIALLY DARK” Hershey’s CHOCOLATE FROSTING

  • 1/2 cup (1 stick) Butter or Margarine
  • 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
  • 3 cups powdered Sugar
  • 1/3 cup Milk
  • 1 teaspoon Vanilla extract

Directions: 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. About 2 cups frosting.

Recipe Credit

Rich Dark Chocolate Espresso Cake

... Morning everybody! 🙂

This is a rich and dreamy Dark Chocolate Cake that i experimented to perfection, shortly after my favorite cake recipe came-up missing a few weeks ago (i still don’t know where it is!)….I gotta’ say though, that this recipe really stepped-right-up to being my new fav!  It’s a super moist cake- using the oil has something to do with that i’m sure, but if you love good cake, then you should go make this! 🙂

Ingredients:

  • 2 cups Sugar
  • 1-3/4 cups all-purpose Flour
  • 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
  • 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 Espresso or strong Coffee

Directions (cake):

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but it’s your preference.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin). Pour into prepared pans.

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, then Frost (see recipe below)

———

Note: This frosting is just a very basic staple recipe for you today (My best & favorite recipe for chocolate frosting is with my chocolate cake recipe -which is strangely MIA! So i’ll post that recipe for you as soon as i find it!)

“ESPECIALLY DARK” CHOCOLATE FROSTING

  • 1/2 cup (1 stick) Butter or Margarine
  • 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
  • 3 cups powdered Sugar
  • 1/3 cup Milk
  • 1 teaspoon Vanilla extract

Directions: 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. About 2 cups frosting.

Recipe Credit

Carrot Spice Cake

Good-Morning Lovelies!
Last week, I was in the baking mood, and we had some fresh carrots that were calling for someone to make something wonderful with them, so i decided that i would make a cake. Yup, that’s right, i decided to make a Carrot Spice Cake!

At first i couldn’t remember what kind of a recipe i liked best, one with nuts and pineapple in it or with-out, but in this case my mind got make-up for me, because i soon realized that we were out of any walnuts or pecans, and i didn’t want to just put pineapple in all by-it’s lonesome, so i picked a recipe that wouldn’t miss either.  😉

Ingredients for the Cake:

  • 1 & 3/4 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • ½ teaspoon Salt
  • 2 cups Grated Carrots

Frosting:

  • 1/4 stick Butter, Softened
  • 1 package (8 Ounce) Cream Cheese, Softened
  • 2 tablespoons Sour Cream
  • 1 & 1/2 cups powdered Sugar

Directions:

For the cake: Preheat the oven to 350 degrees  Mix together the Sugar, Oil, Vanilla and Eggs in a large bowl. In another bowl, sift together the Flour, Baking Powder, Baking Soda, Spices and Salt. Gently fold the flour mixture into the sugar mixture. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly, or until a thin knife comes out clean.)

For the Frosting: In a larger bowl, cream together the butter, sour cream, & cream cheese. Add the powdered sugar and vanilla and blend.  Spread the frosting on the completely cooled carrot spice cake, then sprinkle pumpkin pie spice lightly on top for a finishing effect. 😉

“Eat. Faint. Repeat as needed.”
 
Picture via Google Image & You can find the original cake recipe > Here <

Orange Chocolate Chunk Cake

Welcome!

Life can only be understood backwards,but it must be lived forwards. – Soren Kierkegaard

Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.
– Elisabeth Elliot
 
This cake is an all time favorite here, it takes some time but is really worth it! It taste especially superb with a scoop of coffee ice cream or just plain coffee! 🙂

Enjoy!

Orange Chocolate Chunk Cake

Orange Chocolate Chunk Cake

  • 1/2 lb. unsalted butter (rm. temp.)
  • 2 cups sugar
  • 4 lg. eggs (rm. temp.)
  • 1/4 cup grated orange zest (4 oranges)
  • 3 cups + 2 TBSP all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup fresh squeezed orange juice
  • 3/4 cup buttermilk (rm. temp.)
  • 1 tsp. vanilla extract
  • 2 cups semi-sweet chocolate chunks

Syrup:

  • 1/4 cup sugar
  • 1/4 cup orange juice

Ganache:

  • 8 oz. semi-sweet
  • 1/2 cup heavy cream
  • 1 tsp. instant coffee granules

Preheat oven to 350 degrees ~Grease and flour 10″ bunt pan. Cream butter and sugar w/electric mixer 5 minutes or until light and fluffy. Add eggs one at a time then add orange zest. Sift together, 3 cups flour, baking powder, baking soda, and salt in a large mixing bowl. In another bowl combine: OJ, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to creamed butter mixture, begin and end with flour. Toss chocolate chunks with 2 TBSP of flour. Add to batter. Pour into pan. Bake 45min-1 hr. Let cool in pan on wire rack 10 minutes. Make syrup: in small saucepan over low-med. heat, cook sugar with OJ until sugar dissolves. Remove cake from pan- spoon orange syrup. Allow to cool completely. Ganache: Melt chocolate, heavy cream and coffee in double boiler until warm and smooth. Stirring- Drizzle over top of cake.

* picture from: https://themoveablefeasts.wordpress.com/2011/06/15/orange-chocolate-chunk-cake/

NY-Style Crumb Cake

New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)

https://i1.wp.com/www.browneyedbaker.com/wp-content/uploads/2008/11/img_8796-3.jpg

Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t  find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.   

  [Serves 8-10]

Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.