Category Archives: Cakes & Frostings

Apr10

Strawberry Cream Dessert

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strawberrycreamdessert

Strawberry Cream Dessert

This is such an easy and delicious dessert to make.  I made this for our bridge group and everyone loved it.  My 10-year old grandson loves strawberries and he was considering having this for his birthday cake this month.  We will just have to wait and see what he decides.

  • 1 1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 pkg. (3-oz.) strawberry jello
  • 2 cups water
  • 2 lbs. fresh strawberries, hulled, divided
  • 1 pkg. (8-oz.) cream cheese, softened
  • 1 can (14-oz.) sweetened condensed milk
  • 1 carton (12-oz.) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10-oz.), cut into 1-inch cubes

For glaze, in a large saucepan, combine the sugar, cornstarch and jello.  Add water and stir until smooth.  Cook and stir over medium-high heat until mixture begins to boil.  Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool completely.  Cut half of the strawberries into quarters; fold into glaze.

In a small bowl, beat cream cheese until smooth.  Beat in milk until blended.  Fold in whipped topping.

In a 9 x 13-inch baking dish, layer half the cake cubes, glaze and cream mixture.  Repeat layers.  Cut remaining strawberries in half and arrange over the top.  Cover and refrigerate for at least 2 hours or overnight.

12 to 16 servings.

“To be doing good is man’s most glorious task.”

Oct8

Red Cake or Cupcakes / Butter Frosting

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redcakecupcakesbutterfrostingredcake2

Red Velvet Cake / Cupcakes / Butter Frosting

I have been making this cake for years.  My family just loves it.  But it is the frosting that makes this cake. You can make a layer cake, a 9 x 13 cake or cupcakes.  If you make cupcakes, it makes about 18.

  • 1/2 cup butter, softened (must use butter)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 2 (1-oz.) bottles red food coloring
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 oz. (4 tablespoons) water
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar

Preheat oven to 350 degrees.

Cream butter and sugar until fluffy.  Add eggs and beat well.  Make paste of cocoa and food coloring and add to sugar mixture.  Add flour and salt alternately with buttermilk, vanilla and water.  Add baking soda and blend well.  Stir in vinegar gently.  Do not beat!!

Bake in 2 round pans for 30 minutes, a 9 x 13 baking pan for 35 to 40 minutes, and cupcakes for 20 minutes.  Or until toothpick comes out clean.  Cool and frost.

Butter Frosting

  • 6 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cups butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract

Cook flour and milk until thick, stirring constantly.  Cool completely.

Cream butter, sugar and vanilla until fluffy.  Add cooled milk mixture.  Beat at high speed on your mixer for 10 minutes.  Yes, I said 10 minutes.  Frost your cake.

“The cross of Christ is the bridge between God and man.”

 

 

Aug30

Chocolate-Toffee Cobblers

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chocolatetoffeecobblerChocolate-Toffee Cobblers

  • 8 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons self-rising flour
  • 1 3/4 cups plus 2 tablespoons sugar, divided
  • 5 1/2 tablespoons cocoa powder, divided
  • 1 tablespoon instant espresso powder
  • 1/2 cup plus 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 cup toffee chips, divided
  • 1 1/2 cups boiling water
  • Sweetened whipped cream

Preheat oven to 350 degrees.

Divide butter evenly among 8 (1-cup) ramekins.  Place ramekins on a rimmed baking sheet.  Place in oven until butter melts, 3 to 4 minutes.  Set aside.

In a large bowl, stir together flour, 3/4 cup plus 2 tablespoons sugar, 1 1/2 tablespoons cocoa, espresso, milk, and vanilla.  Pour batter over melted butter in prepared ramekins.

In a medium bowl, stir together remaining 1 cup sugar, remaining 4 tablespoons cocoa, and 1/2 cup toffee chips.  Sprinkle  over batter.  Pour approximately 3 tablespoons boiling water evenly over top of each cobbler.

Bake until top is set, 20 to 25 minutes.  (Center will be not be set.)  Top with whipped cream and remaining toffee chips.

Note:  You can also prepare this recipe in a 2-quart baking dish.

“Count your many blessings and you’ll soon lose count.”

 

May29

Quick Rhubarb Cake

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quickrhubarbcakeQuick Rhubarb Cake

This is somewhat of a pudding cake.  Rich and heavenly!

  • 1 box yellow cake mix
  • 3 cups thinly sliced rhubarb
  • 1/2 cup chopped nuts, opt.
  • 1 cup sugar
  • 2 cups heavy cream

Mix cake as directed on box and pour into greased and floured 9 x 13-inch baking pan.  Sprinkle rhubarb and nuts over cake batter.  Sprinkle sugar over rhubarb and nuts.  Pour unwhipped cream over top.  Bake in 350 degree oven for 40 to 45 minutes.

“Since God’s hand is in everything, you can leave everything in God’s hand.”

May16

Art’s Apple Cinnamon Bread

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applecinnamonbreadArt’s Apple Cinnamon Bread

My husband doesn’t cook or bake, so when he came to me and said he wanted to make this bread I was shocked.  I said “Go For It!, I’ll give you moral support”.  I have to say that he picked a good recipe.  It was delicious!

  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Preheat oven to 350 degrees.  Grease and flour a 9 x 5″ loaf pan.

Mix brown sugar and cinnamon together in a bowl.

Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy.  Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Add flour and baking powder to creamed butter mixture.  Mix milk into batter until smooth.  Pour half the batter into the prepared pan;  add half the apples and half the brown sugar mixture.  Repeat layer with remaining batter, apples and brown sugar mixture.  Swirl mixture with spoon lightly.

Bake for 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean.

“When we worship God, only our best is good enough.”

 

 

Mar27

Strawberry White Chocolate Poke Cake

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Strawberry White Chocolate Poke Cake

This is so light and refreshing and perfect for a Spring dessert.  I just love poke cakes!  Yum!!

  • 1 (18.25-oz.) white cake mix
  • 1 (16-oz.) pkg. sweetened, frozen sliced strawberries, thawed
  • 3 tablespoons strawberry jello
  • 1 (3/4-oz.) pkg. instant white chocolate pudding mix
  • 2 cups milk
  • 3 cups fresh strawberries, hulled and sliced, divided
  • 3 cups frozen whipped topping, defrosted

Spray a 9 x 13-inch baking dish with non-stick baking spray containing flour.

Mix and bake the cake according to the cake mix directions.  Remove cake from the oven and cool for 10 to 15 minutes.

Using a large wooden spoon handle, poke holes in top of warm cake at 1 inch intervals.  Poke the holes approximately 2/3 into the top of the cake.  Don’t poke holes all the way to the bottom of the cake.

Filling

Put thawed strawberries with juice into a blender.  Add strawberry jello and puree.

Spoon mixture over the top of the cake.  Make sure it soaks into the holes.

Cover and refrigerate for 2 hours.

Topping

Prepare pudding mix with 2 cups milk following directions on package.  Fold whipped topping into mixture.

Assemble the Cake

Take cake out of the refrigerator.  Spread two cups sliced strawberries over the top of the cake.  Spread topping mixture over the strawberries.  Garnish the top of the cake with remaining 1 cups sliced strawberries.

Serves 12 to 15.

“Jesus is the only fountain who can satisfy the thirsty soul.”

Feb12

Blueberry Streusel Coffee Cake

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blueberrystreuselcoffeecakeBlueberry Streusel Coffee Cake

I took this to Bible study yesterday.  They loved it.

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans, opt.

Streusel Topping

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

In a large bowl, combine the flour, sugar, baking powder and salt.  Whisk the egg, milk and butter; stir into dry ingredients.  Fold in blueberries and pecans.  Spread into a greased 9-inch square baking pan.

For topping, combine sugar and flour in a bowl; cut in butter until crumbly.  Sprinkle over batter.  Bake at 375 degrees for 35 – 40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

** If using frozen blueberries, use without thawing to avoid discoloring the batter.

Makes 9 servings.

“God works in us to grow us into what He wants us to be.”

Jan3

German Chocolate Cake

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germanchocolatecakeGerman Chocolate Cake

My grandson, Nathan, always wants German chocolate cake for his birthday every year.  Even though he liked the cake I made last year, I didn’t think it was blog worthy.  So this year I tried a different recipe and it turned out blog worthy.  But knowing the way I like to try different recipes all the time, I probably will try another one next year.

Pecan-Coconut Frosting:

  • 1 1/2 cups chopped pecans
  • 1 (7-oz.) pkg. sweetened flaked coconut
  • 1 (12-oz.) can evaporated milk
  • 1 1/2 cups sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 4 large egg yolks, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract

Cake:

  • Solid vegetable shortening for greasing the pans
  • Flour for dusting the pans
  • 1 (18.25-oz.) pkg. plain German chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

For the frosting, spread the pecans and coconut on a baking sheet, and toast in the oven for 7 minutes, or until the pecans deepen in color and the coconut turns golden brown.  Remove the baking sheet from the oven and set aside.

Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat.  Cook, stirring constantly, until thickened and golden brown in color, 10 to 12 minutes.  Remove from the heat.  Stir in the toasted pecans and coconut.  Cool to room temperature and spreading consistency, 30 minutes.

Meanwhile, generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.  Shake out the excess flour.  Set the pans aside.

Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.  The batter should look well combined.  Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, 30 to 35 minutes.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack to that the cakes are right side up.  Allow to cool completely, 30 minutes more.

Place one cake layer, right side up, on a serving platter.  Spread the top with half the frosting.  Place the second layer, right side up, on top of the first layer and frost the top with the remaining frosting, leaving the sides unfrosted.

Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week.  Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months.  Thaw the cake overnight in the refrigerator before serving.

Serves 16.

“God’s work in us isn’t over when we receive Christ – it has just begun.”

 

 

Sep22

Apple Coffee Cake

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applecoffeecake

Apple Coffee Cake

This moist coffee cake is perfect for your morning coffee, breakfast or brunch.  I served it for an afternoon dessert with ice cream and caramel sauce.  The topping is to die for.

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups peeled, chopped apple

Topping

  • 1/2 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees.  Spray a 9″ x 13″ baking pan with cooking spray.

Beat shortening and sugar on medium speed of an electric mixer, beating until blended.  Add eggs, 1 at a time, beating until blended.  Add vanilla, beating well.

Combine flour, baking powder, soda and salt;  add flour mixture to shortening mixture alternately with sour cream, beginning and ending with flour mixture.  Stir in apple.

Spoon batter into prepared pan; sprinkle with Topping.  Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.  Cut into squares, and serve warm.

Makes 15 to 18 servings.

“Don’t be shy; tell the stories of God’s greatness.”

Aug1

Fruit Swirl Coffee Cake

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fruitswirlcoffeecakefruitswirlcoffeecake2

Fruit Swirl Coffee Cake

This is good for a brunch or just your morning coffee.  Very easy to make and delicious!

  • 1 pkg. white cake mix
  • 1/2 cup sour cream
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 can (21 oz.) pie filling (any flavor) (I used peach)
  • Vanilla Glaze (recipe follows)

Heat oven to 350 degrees.  Spray bottom and sides of a 15 x 10 x 1-inch jelly roll pan with cooking spray.

Stir cake mix, sour cream, butter, vanilla and eggs in large bowl, using large spoon, until soft dough forms; reserve 1 cup dough.  Spread remaining dough in pan.  Spread pie filling over dough in pan.  Drop reserved dough by slightly less than 1 tablespoonfuls onto pie filling.

Bake 25 to 30 minutes or until toothpick inserted near center comes out clean.  Drizzle vanilla glaze over warm coffee cake.  Cool 30 minutes.  Serve warm or cool.  Store covered in refrigerator.  18 servings.

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Mix all ingredients together and drizzle over coffee cake.

“Knowing that God loves us can dispel doubt.”