Devil's Food White-out cake

I bought this cookbook after reading all the Tuesdays with Dorie Posts in my google reader, when it came time to pick Adam's birthday cake I pulled out that book. Adam being rather simple looked at the cover and picked this cake.Although I was very excited to try something out of my cookbook, that changed quickly with the cake that almost wasn't. I went to make the cake Thursday evening, the batter tasted great, I baked it, cooled for the 5 minutes went to flip it over and they both shattered into pieces :( I had enough stuff so made another batch quick, same thing happened with one cake, but one cake turned out ok. I went to bed very crabby and was crabby all day Friday. I was not about to be defeated by this cake, so I stopped at the store on the way home, and got a box of chocolate cake mix and more ingredients. I ended up not needing the box mix, I made the recipe again and it turned out fine. So I ended up making 6 round cakes, and ended up with 3 use able ones.

I will be using the rest of the shattered cake to make a truffle soon :) Although this cake was a lot of work, it is VERY good cake! And I can't wait to try more recipes from this cookbook.

Devil's Food White-Out Cake (From: Dorie Greenspan Baking from my home to yours)

For the cake

• 1 1/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
• 1/2 cup (packed) light brown sugar
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 ounces bittersweet chocolate, melted and cooled
• 1/2 cup buttermilk or whole milk, at room temperature
• 1/2 cup boiling water
• 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the filling and frosting

• 1/2 cup egg whites (about 4 large)
• 1 cup sugar
• 3/4 teaspoon cream of tartar
• 1 cup water
• 1 tablespoon pure vanilla extract

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.

TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting -- it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING: I think the cake is best at room temperature or just cool, but many people prefer it cold (the texture of the cake becomes fudgier after it has been refrigerated). No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.

Chocolate-Cherry Cola Cake

I wanted to make Adam a birthday cake, but didn't want something too time consuming as it was going to be a busy week, and he would get a whole big cake this weekend.

I saw this recipe in a link a friend sent me, and it looked simple, and tasty.

These has great flavor! The cake is super moist and yummy and the frosting just adds a touch. I made this into cupcakes.

Happy Birthday Adam!

Chocolate-Cherry Cola Cake (From: Betty Crocker Birthday Parties Cookbook)

• 10 oz jar maraschino cherries, drained, 1/4 c liquid reserved
• 1 box devil's food cake mix
• 1 c cherry cola
• 1/2 c vegetable oil
• 3 eggs
• 12oz container whipped vanilla frosting
• 1 c marshmallow creme
• 24 maraschino cherries with stems, well drained, if desired

Heat oven to 350. Spray bottom only of 13x9 pan with baking spray. Chop cherries; set aside.

In large bowl, beat cake mix, cola, oil, eggs and 1/4 c reserved cherry liquid with electric mixer on low speed 30 seconds. Beat on medium speed for 2 minutes. Stir in chopped cherries. Pour into pan.

Bake at 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with two cherries.

Chocolate Cake

We had my family card party this past weekend, and we decided to celebrate all the birthdays for the month each month. My mom elected me to bring the dessert this weekend, I LOVE trying out new dessert recipes so I quickly took the challenge.

In the end I turned to a recipe I have seen lots of people make but I hadn't tried. I am not a chocolate cake person and thought this was a little dry, but everyone else (who are chocolate cake people) really enjoyed this recipe.

Sorry for the bad pictures, my camera didn't want to focus correctly :(

Hershey's Perfectly Chocolate Chocolate Cake (From: Hershey's)

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S 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 water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter 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. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

• 1 stick (1/2 cup) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

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.

Over the Hill

It was my step-brothers 40th Birthday on Friday, there was a small party at his house on Saturday and my Sister-in-law called me and asked me to help make a cake, this was such a fun cake to make.
We used a dark chocolate cake mix and I made the buttercream frosting from wilton. For the "rocks" around the edge we used crushed animal crackers with black food coloring in it. For the "hill" I used a small pyrex bowl.Happy Birthday Drew!

Molten Lava Cakes

I ordered from Pampered Chef back in the early fall, and decided to order the dollar cookbook. It was Pampered Chefs Season's Best Recipe Collection Fall/Winter 2007. As soon as I got it on the cover I saw Molten Lava cakes, they looked SO good, and I must admit I have NEVER had one before so now I even more so wanted to try one. I kept the recipe in the back of my mind for a perfect time to make it. The plan was to make it for our Christmas Eve dinner but we were too full, so we made a special trip down to my moms to hang out for the day, have dinner, and so I could make the lava cakes.

They were SO worth the wait! They are so easy, sweet and just delicious. Adam ate his whole one and half of mine as I was too full! Both plates he was close to licking clean :-) Try this for your next special occasion or just because you wont regret it!

Molten Lava Cakes (From:Pampered Chef Season's Best Recipe Collection Fall/Winter 2007)

• 6 oz. fine-quality bittersweet chocolate
• 1/2 c. (1 stick) butter (do not substitute margarine)
• 3 whole eggs
• 3 egg yolks
• 1 1/2 c. powdered sugar
• 3/4 c. all-purpose flour
• Vanilla ice cream (optional)

Preheat oven to 400. Generously spray wells of silicone floral cupcake pan (I used ramekins) with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using chef's knife. Combine chocolate and butter in classic batter bowl; microwave on high 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30 second interval. Remove chocolate mixture from microwave; cool 5 minutes.

Whisk eggs and egg yolks into chocolate mixture using stainless whisk. Add sugar and flour; mix just until dry ingredients are incorporated using classic scraper.

Divide batter equally amount wells using slightly mounded large scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (crackers will appear wed. Do not over bake.) To test doneness of cakes, carefully insert thermometer into centers of several cakes. The internal temperature should read at least 160.

Remove pan from oven using clean striped kitchen towel; immediately place inverted cakes on plate. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.

Pound Cake

The Nest board Whats Cooking that I hang out on was going to do a recipe exchange, I thought it sounded like a VERY fun idea, I don't know who has got my recipe yet but I can't wait to find out what they thought of it. I was sent this recipe. I was excited to try it as it sounded like something tasty, and something I normally wouldn't make. I normally stay away from Paula Deen for my own health :-) Anyway, I made this we each had one slice and sent the rest with Adam to work.

This recipe was very easy to make, it also has EXCELLENT flavor, mine didn't come out of the pan like I wanted it too, it kind of fell apart. But it was very good, and I was able to slice it and save most of it for Adam's co-workers. I am glad I was able to try this recipe!

Southwest Georgia Pound Cake (From: Paula Deen)

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Pumpkin Roll

I have seen many pumpkin rolls floating around and being talked about, I must admit I have never had a pumpkin roll, nor ever heard of it. I figure this would be a great treat for Adam with his love of pumpkin.

I have to say this recipe didn't turn out exactly like I had planned, it doesn't look like a roll really, more like a horse shoe. Adam said it tasted great, next time I would use a bigger pan then what I did.

Pumpkin Roll (From: Delish)

• 3 eggs
• 2/3 cup pumpkin
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 cup all-purpose flour
• 1/2 cup chopped nuts (optional)
• Confectioners’ sugar for dusting

Preheat oven to 375 degrees. Line a 15×10x1 inch baking pan with a sheet of parchment paper (enough where it sticks out over the sides).

In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle with nuts evenly on top if desired.

Bake 15 minutes. Immediately turn out onto a linen towel dusted with confectioners sugar. Roll cake up in the towel, lengthwise. Allow to cool.

Prepare filling per directions below. Unroll cake, remove parchment paper. Spread with filling and re-roll. Dust with confectioner’s sugar.

Filling

• 2 tablespoons butter, softened
• 8 ounces cream cheese
• 3/4 teaspoon vanilla extract
• 1 cup confectioners’ sugar

Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

Pumpkin + Cheescake + Brownie = Heaven!

I saw this recipe on the nest, although I don't like pumpkin I love me some cheesecake, and you get cheesecake and brownie and you have me. I decided to try these, because I know Adam loves pumpkin and my Mother-in-law, sister-in-law, and niece were coming over for dinner. I knew it would be a great dessert. This recipe is originally from Cara, but I found it on Tara's Blog.

And yes, even I who HATES pumpkin enjoyed these, they are SUPER rich but aren't strong on the pumpkin flavor.

Pumpkin-Spice Cheesecake Brownies (From: Cara)

Brownie Batter

• 3/4 cup butter, melted
• 1 cup sugar
• 1 tbsp pure vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 2 tsp cinnamon

Cheesecake Batter

• 6 oz cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 2 tbsp flour
• 1/2 cup pumpkin puree
• 1/4 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife (or toothpick) back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Prep time: 20 minutes
Cook time: 35 - 40 minutes
Yields: 12 - 16 brownies

Carrot Cake

I have wanted to make carrot cake forever, but didn't want to go through the hassle of trying to shred the carrot by hand. When I got my food processor, I promised Adam I would. We hosted a lunch get together with my family today. So I made the carrot cake for the occasion.

I also thought this was a great way to participate in the Waiter There's Something In My..... Layered Cake

Check back in the end of October or beginning of November for a round up of this event.

I even used some of my skills from cake class and drew a carrot on the top of the cake, I can't decide if it looks like a carrot or a Chile what do you think? I love Peabodys Blog, but sometimes the pictures scare me, they look too pretty. I saw she had a carrot cake recipe, and knew this was my time to try one of her recipes. I am SO glad I did, it was so moist and the frosting was creamy, it was HEAVEN!!!!!

Solid Gold Carrot Cake (From: Tish Boyle’s the Cake Book)

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp fresh nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 1/4 cups firmly packed brown sugar
• 1 cup canola oil I used 1/2 c. veggie oil, and 1/2 c. olive oil
• 1/2 cup unsalted butter, melted
• 1/4 cup whole milk I used 1% that's what I had
• 1 TBSP vanilla extract
• 2 TBSP finely chopped crystallized ginger I used ground ginger
• 3 cups firmly packed shredded carrots
• 1 cup walnuts, chopped I omitted

Preheat to 350F. Butter and flour two 9-inch pans or mini muffin pans.

Sift together the flour, baking powder, baking soda, spices and salt in a medium bowl. Whisk together and set aside.

Beat eggs and sugars together on medium speed until well combined, about 2 minutes. At low speed, add the oil, melted butter, milk, vanilla, and ginger and mix until blended, scraping down the sides of the bowl as necessary. Add the flour mixture in three additions, mixing until just blended. Add the carrots and walnuts and mix until blended. Scrape the batter into the prepared pans, dividing it evenly.

Bake cakes for 25-30 minutes until they are dark golden brown. For mini cupcakes, it took 15 minutes.

Invert cakes onto racks and cool completely. Frost with your choice of frosting, I used the cream cheese recipe below.

Cream Cheese Frosting (From: Peabody)

• 1/4 cup butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 pound confectioners’ sugar, sifted
• 2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake.

I added a little milk to get to the consistency I wanted.

Hershey's Perfectly Chocolate Cake

This has been a raved about recipe on The Nest board for a while, I have been wanting to try it but didn't have the special occasion. I am taking the Wilton 1 cake decorating class with my mom, we have to make a cake to bring to class each week. I figure this was a perfect first cake.

I frosted with the buttercream frosting recipe in class, I think the chocolate frosting would be a good addition though. Check back to this blog, as I will add a decorated picture after class tomorrow :-)

Hershey's Perfectly Chocolate Cake (From: Hersheys)

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S 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 water
• "Perfectly Chocolate" Chocolate Frosting (recipe can be found here)

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

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

Texas Sheet Cake

I had some leftover buttermilk from the biscuits I made last week, I instantly thought of the much raved about Texas sheet cake. My girlfriend came up for dinner tonight so I decided to make the cake with our dinner. I sent the rest with Adam to work, now I know why they love me :-)

This was an AWESOME cake, I loved the hint of cinnamon in the cake and the frosting made this cake.

Texas's Sheet cake (From: Cookinglight)
Cake:

• Cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup butter or stick margarine
• 1/4 cup unsweetened cocoa
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs

Icing:

• 6 tablespoons butter or stick margarine
• 1/3 cup fat-free milk
• 1/4 cup unsweetened cocoa
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted (I omitted)
• 2 teaspoons vanilla extract

Preheat oven to 375°.

To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.

Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.

German Chocolate Cake

My Mother-in-law was visiting with us on Sunday, I asked her what kind of cake she wanted for her birthday, she hates things being about her, and said well I would like German Chocolate but I don't think anyone else does.... I didn't care and decided since it was her birthday she was getting her cake.

The bar was set high, as she makes all her baked goods from scratch. I turned to my trusty Betty Crocker cookbook for the recipe. The cookbook called for only frosting the layers and top, I thought that looked silly, so I made a chocolate buttercream (I cut the recipe in half still had lots extra!) for the sides. Next time I will do the coconut frosting around the sides too.

German Chocolate Cake (From: Betty Crocker New Edition)

• 4 oz sweet baking chocolate
• 1/2 c. water
• 2 1/4 c. all-purpose flour
• 1 t. baking soda
• 1 t. salt
• 2 c. sugar
• 1 c. butter or margarine, softened
• 4 large eggs
• 1 t. vanilla
• 1 c. buttermilk
• Coconut-Pecan Filling and Topping (recipe below)

Heat oven to 350. Grease bottom and side of three 8-inch or 9-inch round pans with shortening. Line bottoms of pans with waxed paper or cooking parchment paper.

In 1-quart saucepan,, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; cool.

In medium bowl, mix flour, baking soda, and salt; set aside. In another medium bowl beat sugar and butter with elecrtic mixer on high speed until light and fluffy. Seperate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating just until smooth after each addition.

Wash and dry mixer beaters. In small bowl, beat egg whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in thrid pan if not all pans will fit into oven at one time; bake third pan separately.

Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick insereted in center comes out clean. Cool 10 minutes, remove from pans to wire rack. Remove wax apper. Cool completely, about 1 hour.

Fill layers and frost top of cake with Coconut- Pecan Filling and Topping Leaving sides of cake unforsted. Store covered in refrigerator.

Coconut-Pecan Filling and Topping (From: Betty Crocker New Edition)

• 1 c. sugar or packed brown sugar
• 1/2 c. butter
• 1 c. evaporated milk
• 1 t. vanilla
• 3 large egg yolks
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans

In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.

Stir in coconut and peacanes. Cool about 30 minutes, beating occasionally with spoon until spreadable.

Chocolate Buttercream Frosting (From: Wilton)

• 2 lbs. powdered sugar
• 3/4 to 1 c. Crisco
• 1/2 c. water
• 1/2 t vanilla flavor
• 1/2 t butter flavor
• 3/4 c. cocoa

Beat until light and fluffy at least 5 minutes.

Better Then Sex Cake

This recipe was posted on the cooking board long ago, I have saved it and pull it up every time I need to make dessert but haven't got around to it. I finally decided tonight I was GOING to make it. It was very sweet, very good, but I wouldn't say better then sex :-). Definitely a recipe worth trying.

One word from the wise... Don't put your hand on the top of the cake, the chocolate chips will melt on your hand and burn the sh!t outta it :-), not that I did that :-)

Better Then Sex Cake (From: Laneyu)

• 1 box chocolate cake mix
• 1 bag chocolate chips
• 1 jar caramel sauce
• 1 can sweetened condensed milk
• 1 tub cool whip
• 1 bag heath bar bits

Prepare cake mix as directed on box. Add half the bag of chocolate chips, pour in cake pan and top with remaining chocolate chips. Bake as direction on the box.

Mix the caramel and the condensed milk together in a bowl. When the cake comes out of the oven, poke holes in the cake with a straw or chopstick and then pour the caramel mix over the top and let sit until cool.

When cooled top with cool whip and toffee bits (I used 1/2 the bag), chill in fridge overnight.

Carmel Layer Cake

This past weekend I brought my Cooking Light magazine down to my Mom's house, I tried their 2 months trial and didn't like it. She happened to mention she wanted to get a subscription, so I brought my copies to her. She was paging through and said "Yum this looks good!" I looked at the picture and couldn't agree better. I copied the recipe really quick.

When Adam told me he was having a pot-luck I knew I had to make good food, his co-workers think I am an AWESOME cook, can't let them down. I thought I would try this recipe. This was my first ever all by myself homemade cake. It was very simple and that fear of cake making is long over!

Carmel Layer Cake (From: Cooking Light June 07 issue)

Cake:

• 1 T. cake flour
• Cooking spray
• 1 c. packed brown sugar
• 7 T. butter, softened
• ½ c. egg substitute
• 2 c. cake flour
• 1 t. baking powder
• ½ t. baking soda
• ¼ t. salt
• 1 c. fat-free milk

Frosting:

• ½ c. packed dark brown sugar
• 3 T. butter
• 1 t. vanilla
• 1/8 t. salt
• 1 (14 oz.) condensed milk

Preheat oven to 350.

To prepare cake, coat 2 (8 inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 T. flour. Set aside.

Place 1 c. light brown sugar and 7 T. butter in large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 c. flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and ¼ t. salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 c. milk, beginning and ending with flour mixture.

Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.

To prepare frosting, combine ½ c. dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.

Place 1 cake layer on a plate; spread with 1/3 c. frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Vanilla-Fudge Marble Cake

This morning while talking to my mom about what she was going to bring to the picnic, she was at a lost, with not a lot of time, and Adam already at the store we had to decide quickly. She choose a box of brownies, I was then giving her a hard time saying homemade is better (like I am one to talk since this week was my first ever attempt) I then said my next mission is to make a homemade cake, since I have never done so. She decided to bake a cake, and I would help her then I can say I have made a cake. This recipe was super easy to follow, and really easy for me, since all I did was make sour milk, measure chocolate, and type the recipe up. But in the end was a great tasting cake. The frosting was AMAZING, I will be looking for more recipes just so I can use the frosting!

Vanilla-Fudge Marble Cake (From: Better Homes and Gardens New Cookbook)

• 3/4 c. butter, softened
• 2 eggs
• 2 3/4 c. all-purpose flour
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/2 c. sugar
• 1 t. vanilla
• 1 1/4 c. buttermilk or sour milk (1 T. vinegar to 1 c. milk)
• 3/4 c. chocolate flavored syrup

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

In large mixture bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low to medium speed 1 minutes after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter into prepared pan.

In a small mixing bowl combine chocolate syrup and reserved 2 cups of batter. beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.

Bake in a 350 degree over for about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on a wire rack. Removed from pan, cool completely on wire rack. Drizzle cake with semisweet chocolate icing (recipe below).

Semisweet Chocolate Icing (From: Better Homes and Gardens New Cookbook)

• 1/2 c. semi-sweet chocolate pieces
• 2 T. butter
• 1 T. light-colored corn syrup
• 1/4 t. vanilla

In small saucepan combine all ingredients, stirring until chocolate melts and mixture is smooth. Use immediately.

Red Velvet Cake

A few months ago when we went to WI to see my uncle we stopped at a amish store called Weavers, I love this store and try to stop every time we go. This time I found a bag of red velvet cake mix, I have heard loves to raves on The Nest, and thought I should try it. I have never made a homemade cake (I know I should!) so I was happy to find a red velvet as my local grocery store doesn't have one. We had company tonight so I decided to give it a try. I am SOOO glad I did, it is an awesome cake. I used cream cheese frosting. This was so good I might actually try my hand at a homemade one, just need a reason :-)

Valentines Dessert

So for the past week I have been planning what I want to cook for my Hubby and I for dinner, I finalized the menu yesterday. This morning after Adam left for work I got busy in the kitchen baking a coconut cake. I cheated and used a box cake... opps. I split it into 2 8 inch circle pans. I baked it then let it cool completely. Then put about 1/4 of the frosting in between the two and frosted the top and around the corners and then sprinkled with coconut. It looks wonderful. I hope it is as good as it looks. Review to come tonight!