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Saturday, December 7, 2013

Cakes

Jail House Rock Cake


http://www.soulfoodqueen.net/2017/09/elvis-presley-jail-house-rock-cake.html

Cake Doughnuts



http://www.soulfoodqueen.net/2017/09/cake-doughnuts.html

Louisiana Crunch Cake



http://www.soulfoodqueen.net/2016/11/louisiana-crunch-cake.html



Strawberry Cake



I found this recipe for this strawberry cake on  http://schottofclass.blogspot.com/2010/06/peach-cobbler-and-strawberry-cake.html

It's sooooooo Good!!!!>>>WOW!!!!


Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Directions:
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
FOR THE FROSTING:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.










Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well. Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.

Recipes

 How to make Graham Cracker Crust


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Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

Graham Cracker Crust

Makes one 9-inch pie crust

1 3/4 graham crackers

1/2 teaspoon cinnamon

1 stick butter

3 tablespoon brown sugar

A rolling pin and a plastic bag

9-inch spring pan

Instructions

1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.

2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.

3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.

FILLING:

Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.





 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins



This 7-up cake will never go out of style the 7-up cake can be a pound cake THE BOLD ONE people just love the favor of this wonderful cake. It's the true Lemon taste.

Leah Williams sells her pound cakes at the 32nd Street Farmers Market.


Leah Williams’ display of carefully wrapped slices of plain,lemon, and 7-Up pound cake. Since I’d never heard of using 7-Up in a cake, I had to investigate. Apparently, the 7-Up acts as the leavening agent. Happily, the cake did not taste like a can of soda; the 7-Up imparted a lemony flavor, and the slice was dense, moist and delicious.

Mrs William knew how to bake that cake. Great Job! Goes Out To her.

You can bake this pound cake in so many ways

1. slice it long
2. Make a single round layer

3. The round way with glazy
4.The Round way Plain



5. With Shapes


Try this pan when you bake your next pound cake



7-Up Cake Or Pound Cake Recipe

3 sticks of butter, room temperature

3 cups sugar

5 eggs, room temperature

2 tablespoons lemon extract

3 cups sifted all-purpose flour

3/4 cup 7-Up

Powdered sugar, for dusting

Preheat the oven to 325 degrees. Grease a 12-cup tube pan or Bundt pan.

In a heavy-duty mixer, beat together the butter and sugar for 20 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon extract.

Add the flour to the butter mixture alternately with the 7-Up, beginning and ending with flour. Pour the batter into the pan. Bake for 1 to 1-1/2 hours, until a toothpick inserted near the center comes out clean.

Invert the cake onto a platter and let it sit until the cake drops out of the pan. When cool, dust with powdered sugar.


 

 

 New York Style Cheese Cake (Martha Stewart Living)

This Recipe is the best and easy made cheese cake. I always use this one....It  is Martha Stewart recipe.I can't get glory for this recipe.

Ingredients

For the Crust

    12 graham crackers
    6 tablespoons butter, melted; plus more, room temperature, for pan
    2 tablespoons sugar
    Pinch of coarse salt

For the Cake

    3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
    2 1/4 cups sugar
    1/2 cup all-purpose flour
    1 cup sour cream, room temperature
    1 1/2 teaspoons pure vanilla extract
    5 large eggs, room temperature

Cook's Note
Include a teaspoon of lemon zest to your batter and add another dimension of flavor.
Directions

    Step 1

    Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
    Step 2

    To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
    Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
    Step 4

    In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
    Step 5

    Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
    Step 6

    Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Thank you Martha.

When your cheese cake is cooling you can dress it up! Like it's Sunday Best....



Adding 10 or more holes on top of cheese cake making them 1 inch deep using the end of a wood spoon.

Adding 2 Chocolate morsels  in each hole push into the cheese cake
Adding Carmel on top of warm cheese cake spreading evenly.



Adding Toasted chopped pecan and more chocolate on top the cheese cake

Add more Caramel on top of toasted pecan and chocolate morsels


If you are filling Fruity slices fresh fruits on your cheese cake... starting Slicing!


By adding glaze to your fruit and topping your cheese cake will become a delightful treat!

http://foxriverdairy.com
This Glaze are fast setting jellies with a great gloss, that preserve the natural fruit color and brilliance of your pastries and keep them brilliant and fresh. Hero glazes are to be used directly out of the pail as glaze on cakes, oven-hot pastrie. This glazes is ready to use, directly out of the pail, cold or warm, even on oven-hot pastries. Certified kosher and that is a very good thang.




German Chocolate Cake




My Dear Sister Marlyn Went To Live With The Lord This Month November 4 2013. She Will Always Be A Part Of Me In Cooking And Sharing Recipes. Times With Her Was Treasure Moments. One Of The Moments Our Family Share. Is An Unforgettable Moments Of Her In The Kitchen Cooking The Holidays Dinner With Our Mother.

This Will Remind In My Heart Forever. My Dear Sister Marlyn Bake The German Chocolate Cake For Our Holiday Meals. I Am Dedicating This Recipe To Her With All My Love.
.


Cake Ingredients

This recipe calls for:

1 (4-oz.) package of Baker's Sweetened Chocolate (No other will do).

1/2 cup boiling water

1 cup butter or margarine

2 cups sugar

4 egg yolks

4 eggs whites

1 teaspoon Vanilla

2 1/2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Melting Chocolate

Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved (as seen in the lower left picture). Let this cool before adding it to the mixture in step four.

You will want to go ahead and preheat the oven to 350F so it will be ready when you need it.

Mixing Butter
 Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.






 Add Egg Yolks

Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.



Add Melted Chocolate

Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.

Sift Flour


It is important to sift the flour in order to remove all the lumps. This is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour. You may want to do step nine now so that you don't have your cake batter sitting out of the oven too long


 Adding Milk and Flour



Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.

Egg Whites Fluffy Egg Whites
   

Beating Egg Whites

If you have never beaten egg whites before; it can be tricky, so pay close attention.

Take your four egg whites and beat them at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. They should look exactly like the ones in the lower left picture of this step. This process should take about 5 minutes.

You will want to move quickly on to the next step to keep the egg white fluffy.

Make sure that there is no egg yolk mixed into your egg whites.

Adding Egg Whites Folding Egg Whites Keap Folding Egg Whites Cake Batter

Folding in Egg Whites
   
Fold in Egg Whites




Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!
Marking Wax PaperCutting Wax PaperFloured Cake Pan

Cake Pan
   


Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are cover.

Do this for each of the three cake pans.

Pouring Cake Batter in Pans

Pour Cake Batter



Pour equal amounts of batter into each 8 inch cake pan.

Cake in Oven
   
Step Eleven: Baking German Chocolate Cake


Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle.  Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five don't over bake keep checking.


Cake Layers
   
Cake Flipping


Once your cake layers have cooled for 15  minutes you will need to remove them from their cake pans. Using a knife cut the cake away from the sides of the cake pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.

For The Frosting:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

1 1/3 cup Baker's Angel Flake Coconut

1 cup chopped pecans (roasted)

Mix the following ingredients on a stove set on medium heat for 12 minutes:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla



Once you are done stirring in the above ingredients add the coconut and roasted pecans


Adding Coconut

Adding Pecan
This is the finish product let it cool
frosting your cake
You can frosting you cake many ways
Or


 And With Chocolate


Here A Piece To You My Dear Sister Rest In Peace.


I Found Some Really Good Recipes....I Try Them!  And These Recipes Need To Be Share. So Here! Try Them. And Good Job Yall!!!

Three rich layers of coconut cake are held together by homemade coconut pudding and crushed pineapple, and topped with a light, fluffy coconut frosting. This cake takes some time, but is well worth the effort. You can easily spread out the various steps across an afternoon while preparing any other dishes. Prepare one to two days in advance.
  • Prep: 2 hour 30 min
  • Chill: 2 hours
  • Cook: 45 min
  • Total: About 5 hours 15 min
  • Serves 16
Coconut Pineapple Cake
  • Two Hours Before Starting
  • 8 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • Two hours before you plan on making the cake, remove eggs and milk from fridge and let come to room temperature.
  • 1 pound (4 sticks) butter
  • Place butter on a plate and let rise to room temperature to soften.
  • Cake Pan and Oven Prep
  • vegetable shortening
  • flour
  • parchment or wax paper
  • Adjust oven rack to lower-middle position and heat oven to 350°F. Generously grease three 9 inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
  • Batter
  • ½ cup pineapple juice (from can of crushed pineapple)
  • Drain a can of crushed pineapple. Reserve crushed pineapple for cake assembly. Put juice in a small saucepan and cook over medium-high heat until reduced in half, about 6 minutes.
  • ½ cup shredded coconut
  • Pour reduced pineapple juice into a small bowl or measuring cup and add coconut. Mix until coconut is evenly coated. Set aside.
  • reserved eggs
  • reserved milk
  • 3 teaspoons vanilla extract
  • 2 teaspoons coconut extract
  • In a small bowl, whisk together eggs, milk, vanilla, and coconut. Set aside.
  • 21 ounces (3 cups) sugar
  • 14 ounces (3 ½ cups) cake flour
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • In a large bowl, whisk together sugar, cake flour, baking powder, and salt.
  • reserved butter
  • Add butter and use a pastry blender to cut the butter into small, pea-sized pieces with the flour.
  • 1 ½ cups of reversed egg-milk-vanilla mixture
  • Add 1 ½ cups of reserved egg-milk-vanilla mixture and mix at lowest speed with a hand mixer until incorporated, 5 to 10 seconds.
  • remaining egg-milk-vanilla-mixture
  • Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute.
  • Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.
  • reserved coconut-pineapple mixture
  • Add reserved coconut-pineapple mixture and mix with a spatula to combine.
  • Baking
  • Pour equal amounts of batter (about 2 cups) into three prepared cake pans. Spread batter to sides of pan and smooth with rubber spatula.
  • Bake until top of cakes turn golden brown and a toothpick inserted in center comes out clean, about 25 minutes. Cakes may rise in center slightly but will level when cooled.
  • Remove pan from oven and cool on rack for 10 minutes. Run a knife around the perimeter of the pan to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before decorating.
  • Coconut Pudding (for Filling)
  • 1 ½ cups heavy cream
  • ½ cup milk
  • ⅔ cup sugar
  • pinch of salt
  • In a medium saucepan, whisk heavy cream, milk, sugar and salt. Cook over medium-low heat, whisking occasionally, until mixture just begins to steam, about 10 mins.
  • ½ cup heavy cream
  • 3 tablespoons cornstarch
  • In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.
  • Add cornstarch mixture to saucepan and cook, stirring occasionally, until pudding starts to thicken and barely reaches a boil, about 5 minutes.
  • Immediately reduce heat to very low and stir for 5 minutes or so until thickened.
  • ½ tablespoon coconut extract
  • Remove from heat and stir in coconut extract
  • Pour pudding into a 1-quart dish. Cover tightly with plastic wrap directly on the surface to prevent skin from forming.
  • Refrigerate until chilled, about 2 hours.
  • Coconut Frosting
  • 5 tablespoons flour
  • 1 cup milk
  • In a small saucepan, whisk flour and milk.
  • Cook over medium-high heat, stirring constantly, until it it is as thick as brownie batter, about 3 to 5 minutes. (Once it gets hot enough, mixture will thicken in about 30 seconds so be sure to keep stirring and remain by the stove.)
  • 1 teaspoon coconut extract
  • Stir in coconut extract once mixture has thickened.
  • Remove from heat and let it cool to room temperature. The thickened milk mixture must be cooled completely before you continue.
  • 1 cup butter (2 sticks)
  • 1 cup granulated sugar (not powdered sugar!)
  • While the mixture is cooling, use an electric hand mixer to cream the butter and sugar together in a medium bowl until light and fluffy, about 3 minutes.
  • Add cooled milk mixture to creamed sugar mixture. Using an electric hand mixer, beat the frosting until it is very light and fluffy, about 5 minutes. Stop periodically and scrap down the sides of the bowl.
  • Assembly and Decorating
  • reserved coconut pudding
  • ½ cup crushed pineapple
  • Once completely cool, place one layer of cake a plate or serving platter. Top cake with about half of the coconut pudding. Sprinkle and spread ½ cup of crushed pineapple on top of the pudding.
  • reserved coconut pudding
  • ½ cup crushed pineapple
  • Place another layer of cake on top of the pudding and top with most of the remaining pudding and an additional ½ cup of pineapple. Depending on how much filling you want, you may have leftover pudding that someone will have to eat (oh the horror).
  • reserved coconut frosting
  • ½ cup shredded coconut, or more as desired
  • Place final layer of cake on top and decorate cake with frosting. Sprinkle top of cake with shredded coconut as desired..
  • Serve immediately or refrigerate until ready to serve. Leftover cake will keep for up to a week in the fridge.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/coconut-pineapple-cake/).


Next One I Found .....http://stefaniescookingspot.blogspot.com/

Pineapple Cake

Stefaniescookingspot.blogspot.com


Pineapple Cake
1 yellow cake mix
1 small box vanilla pudding mix
4 eggs
1/3 cup oil
20 oz. can crush pineapple, divided

Glaze
¼ cup butter
¾ cup crushed pineapple
2 cups powder sugar

Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze.
In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.
For glaze; in small sauce pan melt butter add the ¾ cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.