Ingredients:
Cake:
Directions: Preheat oven to 350 degrees. Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with baking cocoa. Turn bundt pan over and shake out any excess cocoa powder. In the bowl of a stand mixer fixed with the paddle attachment, combine flour, sugar, baking cocoa, baking powder, espresso powder, baking soda and salt. Add in canola oil, buttermilk, vanilla paste. Mix on medium speed just until it starts to come together. Mix eggs in, one at a time. Slowly pour in boiling water. Mix for 2-3 more minutes. This batter will be thin. Pour batter into bundt pan. Sprinkle chocolate onto batter; mix in with a spoon. Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Transfer to a serving platter For the Cherry Jam Frosting: 8-ounce package cream cheese, softened 1/2 cup butter, softened 2 - 2 1/2 cups sifted confectioners' sugar 1 teaspoon vanilla extract or vanilla paste 3-4 Tablespoons cherry berry jam In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter; mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and jam and mix again. Pipe onto cooled cake. Refrigerate any leftovers
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Bunny Cake - Carrot Cake with Cream Cheese Frosting
For the cake: 1-1/4 cup unsweetened applesauce 1/4 cup oil 2 cups sugar 3 eggs 2 cups flour 1 teaspoon baking soda 1-1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 2 cups grated carrots 1 cup coconut 1 cup chopped nuts (optional – pecans or walnuts) 1 teaspoon vanilla or whiskey 1 cup Dole crushed pineapple, plus juice (be sure to use the pineapple in JUICE not syrup) Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside. Combine wet ingredients. Mix in dry ingredients. Stir in carrots, coconut, nuts, vanilla/whiskey, and pineapple. Pour into two greased and floured 9-inch round cake pans. Bake for 35-40 minutes until the cake just starts to pull away from the sides and the middle doesn't look gooey. *Let cakes cool in pans for 10 minutes, then run a spatula or knife around the edges and turn out onto a wire rack to finish cooling. The cakes must cool completely before cutting into bunny ears and bow tie and frosting. For the Cream Cheese Frosting: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract or vanilla bean paste In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake. Refrigerate any leftovers. Recipe for Cake by: CSM Recipe for Frosting adapted from: SweetPeas kitchen Photo by: Diane Baker for Canning and Cooking at Home Strawberry Cake with Cream Cheese Frosting Ingredients: 2 cups white sugar 1 (3 ounce) package strawberry flavored Jell-O 1 cup butter, softened 4 eggs (room temperature) 2 3/4 cups sifted cake flour 2 1/2 teaspoons baking powder 1 cup whole milk, room temperature 1 tablespoon vanilla extract 1/2 cup strawberry puree made from frozen sweetened strawberries Directions: Preheat the oven to 350. Grease and flour baking pan, I used two 9" rounds. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Bake for approx 30 minutes in a preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cake to cool in the pan over a wire rack for at least 10 minutes, before tapping out to cool completely. For the Cream Cheese Frosting: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract (I added 5 drops of red food coloring to get pink frosting) In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake. Refrigerate any leftovers. Recipe/s adapted from: SweetPeas Kitchen (Frosting) Sharon Swift (Cake) Photos by: Diane Baker for Canning and Cooking at Home Pinterest Link: https://www.pinterest.com/pin/530510031081065908/ |