Oatmeal Chocolate Chip Cake
Posted: March 6, 2012 Filed under: Cakes | Tags: a Baked recipe, cake, chocolate chip, cream cheese, oatmeal Leave a comment »
Ingredients for Cake:
8 oz. dark chocolate chips
1 tsp. bourbon
1 1/2 c. + 2 tbsp. flour
1 c. rolled oats
1/2 c. (1 stick) unsalted butter, cut into cubes, softened
2 eggs, slightly beaten
3/4 c. sugar
1 1/4 c. dark brown sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
Ingredients for Cream Cheese Frosting:
5 tbsp. unsalted butter, softened
5 1/2 oz. cream cheese, softened
2 c. confectioners’ sugar, sifted
3/4 tsp. vanilla
Make the cake: Preheat the oven to 375°F and position the rack in the center. Butter the bottom and sides of a 9×13-inch glass or light-colored metal pan.
Heat 1 1/4 c. water to boiling.
Place the chocolate chips in a small bowl and toss with the bourbon until covered. Sprinkle 2 tbsp. flour over the chips and toss until coated. (This prevents the chips from sinking during baking.) Set aside.
Place the oats and cubed butter in a medium bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set aside for 25-30 minutes.
In a separate large bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal mixture and stir until well combined. Gently fold in the remaining flour and then the chocolate chips. Pour into prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes.
Make the frosting: In a medium bowl, beat the butter until completely smooth. Add the cream cheese and beat until combined. Add the confectioners’ sugar and vanilla, and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes. (The frosting can be made a day in advance; just let it soften to room temperature before using.)
Spread frosting on cooled cake, then chill for 15 minutes to set. The frosted cake can be kept in the refrigerator for up to 3 days; an unfrosted cake will last the same at room temperature.
Homemade Twinkies
Posted: July 16, 2011 Filed under: Cakes | Tags: cream filling, knockoff recipe, sponge cake Leave a comment »
Ingredients for the Cakes:
2 c. all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
10 tbsp. unsalted butter, softened
1 c. sugar
2 large eggs
1 tsp. vanilla extract
1 c. whole milk
Ingredients for the Filling:
1/4 c. non-hydrogenated shortening
1/4 c. margarine
1 c. powdered sugar
1 tsp. vanilla
**Important to note: Twinkies have a very distinct shape. While you can bake it as a normal sponge cake (and make a giant Ghostbusters-worth Twinkie), you have two options for Twinkies molds: 1) purchase a Twinkie pan (only recommended for those of you who will be repeating this recipe frequently), or 2) follow these simple instructions to make DIY molds out of aluminum foil.
Make the cakes: Place rack in center of the oven and preheat to 350 degrees F. Spray molds/pan with non-stick spray. (The recipe yields 12 cakes, so mold and spray accordingly.)
Sift together flour, baking powder and salt into a bowl. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla extract. Reduce speed to low and add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.
Divide the batter between the prepared molds. Bake at 350 for 15 minutes, or until the cakes are just slightly golden and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely.
Make the filling: Beat together the shortening and margarine. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and beat for another 2 minutes.
Fill the cakes: Fill a pastry bag with the cream filling and, using a medium-sized plain round tip, poke 3 holes in the flat side of the cake and fill until the cream just starts to explode from the cake. (This is hard to judge, and the first few cakes I filled were definitely lacking in their full cream capacity; so, my recommendation: err on the side of more.)
Pink Lemonade Cake
Posted: May 10, 2010 Filed under: Cakes | Tags: buttercream, cake, lemonade, start-with-a-mix Leave a comment »
Ingredients for Cake:
1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites
Ingredients for Frosting:
3 c. confectioner’s sugar
1 stick unsalted butter (room temperature)
2 tbsp. frozen pink lemonade concentrate
Pinch of salt
red food coloring, if desired
Make the cake: Preheat oven to 350 degrees. Grease and flour two 9-in. round cake pans. (This recipe can also be made in cupcake form; it will yield 24 cakes. Bake for 20-25 minutes.)
Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute. Divide the batter evenly.
Bake for 25-30 minutes, or until cake tester comes out clean. Cool completely
Make the frosting: Combine all frosting ingredients and mix on low until combined. Increase speed to medium-high and beat until frosting is light and to your desired consistency.
