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Tres Leches Layer Cake

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Tres Leches Cake!!!!

This traditional sponge cake is soaked in a vanilla 3-milk sauce and layered with dulce de leche.  Topped with whipped cream and fresh fruit, it is a light and refreshing dessert.

It’s nearly Cinco de Mayo time!  I first tried Tres Leches cake in Mexico.  I had taken a group from our church down to a tiny village in Sinaloa.  We had spent the week building, painting, doing electrical work and laying cement.  It was my birthday while I was there, and some of the ladies from the church made me a HUGE tres leches cake.  It was DELICIOUS!  When I asked for the recipe, they all looked at me funny and said- it’s tres leches cake..? (like everyone knows how to make that!!!)

Tres Leche Cake in MexicoSince then, I’ve tried this cake at other places in Mexico and in the states.  I’ve noticed that there are two kinds:  The firm, sweet and moist kind, and the dripping with milk kind.  I really don’t like the dripping with milk kind…that consistency is really gross to me- and cake should never be gross!

I researched lots of recipes, and discovered that there are two varieties: a butter based sponge cake and an egg based sponge cake.  The egg based one is the one I liked.  It soaks up all that yummy sauce and stays firm, while the other just sits in a puddle of sauce…YUCK!

Tres Leches Cake!!!!All of that said, this is an egg based recipe that I found on a lovely blog called Pati’s Mexican Table.  My research paid off- this was a FABULOUS cake!  Here’s the recipe: (printable version)

INGREDIENTS

Cake

  • 9 eggs, separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour

Vanilla Sauce:

  • 1 (14oz) can sweetened condensed milk (I used La Lechera brand)
  • 1 (12oz) can evaporated milk
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract

Topping/filling

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • fresh fruit for garnish
  • 1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own here)

DIRECTIONS:

  • Preheat oven to 360F degrees and spray two 8 or 9 inch cake pans with non-stick spray.  Cut a circle out of parchment paper to place in the bottom of each pan to help these cakes come out of the pan cleanly.
  • Divide eggs into 2 bowls.  Put the egg whites into a large mixing bowl and the yolks into a medium bowl.
  • Beat the egg whites on medium-high until they form soft peaks.  Add sugar and beat on high until they form stiff peaks (this will take 4-5 minutes, depending on your mixer).
  • Beat the egg yolks on high for 5 to 6 minutes until they increase in volume and turn a creamy yellow.
  • Beat the vanilla into the egg yolks until combined.
  • Add the yolks to the whites and use a spatula or large spoon to gently fold them together.
  • Add flour and gently mix until completely combined.
  • Divide batter evenly between the 2 pans and bake for 20-25 minutes.  The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
  • Cool completely, run a small knife around the edges and tip cakes over on a plate.  Remove parchment paper.
  • Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
  • Poke (lots!) of holes in the top of each cake with a fork and carefully pour sauce over the top, dividing it evenly between the 2 cakes.
  • Place one cake on a serving plate, spread dulce de leche caramel over the top, stack second cake on top.
  • Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
  • Frost cake and serve with fresh fruit. Refrigerate until serving.

Tres Leches Cake with caramel and fruitMy thoughts:  I was so pleased with how yummy this cake was.  The sponge cake is very firm and easy to work with, even when it’s soaked with sauce.  You can make this in a 9×13 inch pan too- I just wanted the tall layer cake look~ and that caramel in the middle?  Oh my… take a look at my pictures- it partially soaks in to that bottom layer and gives it a rich caramel flavor.  I think you all are going to love this cake!!  I hope you get a chance to try it!!!  Enjoy!!!!  ~r

Tres Leches Cake!!!!Other cinco de Mayo recipe ideas:

Alfajores-- yummy dulce de leche filling!Confetti Cake Filled with CandyCreamy Mango Pops!Mexican Chocolate Milk

Shamrock Parfaits…the unplanned dessert.

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Shamrock Parfaits!!!!These lovely layered St. Patty’s Day treats were supposed to be a cake…but ended up even better!

I am in the middle of the Navajo Nation without a Bundt cake pan.  That is how this tale begins.  I am almost 3 hours from a store that sells Bundt pans.  In my mind, I wanted to make a lovely bundt cake full of swirls of various shades of green, topped with melted Key Lime frosting.  SO- I did what any enterprising blogging girl would do- I ordered a pan on ebay, with free shipping.  It took a week, but once I got it I was ready to go!  I divided my cake mix into 4 parts and colored each part an increasingly darker shade of green and swirled the colors together in the pan.  After it baked, I tipped it out on a cake rack and…..Bundt Cake disaster!

Sadness.

I let the disaster cool and re-thought my recipe.  I brought my favorite little Weck jars with me, and I had some heavy cream to whip… how about parfaits!!

Shamrock Parfaits!!!Here’s the recipe: (printable version)

INGREDIENTS: (makes 10-12 small parfaits)

  • One boxed white cake mix (Plus water, oil and eggs to make according to box)
  • Green food coloring gel
  • One tub of Pillsbury Key Lime Frosting
  • 2 cups heavy whipping cream
  • 3 Tablespoons of powdered sugar

DIRECTIONS:

  • Make cake according to boxed mix, adding green food color to make batter green (you can make several shades of green if you want, but you don’t have to).
  • Bake as directed in any cake pan you want (lol!)
  • Allow cake to cool completely.
  • Put heavy cream and powdered sugar in a large mixing bowl and beat on high until cream is whipped and light, holding stiff peaks.
  • Take the lid and foil wrap off the tub of frosting, and heat in the microwave for 20-30 seconds.  Stir until it is a nice smooth liquid.
  • Assemble your parfaits by spooning a bit of frosting into each glass, followed by a bit of crumbled cake, followed by a dollop of whipped cream.  Repeat these layers until you are at the top.
  • End with a swirl of whipped cream and some sprinkles.
  • Enjoy!

Shamrock Parfait!!!My thoughts:  These ended up being the yummiest dessert!  I had a family over to visit that night and they gobbled up every last bit of it and loved it.  That key lime frosting is the BOMB!  Yum!  Anyway, thanks for joining me on my latest Navajo kitchen adventure!  Happy St. Patricks Day!!  ~rShamrock Parfaits!!!!Usually I give you another four recipes related to this one.  But today I leave you with one. These are seriously some of the best cupcakes I’ve ever made, and they are perfect for St. Patrick’s Day….just click on the photo and you’ll be magically transported to the yummy recipe.  I present:  Bailey’s Irish Cream Cupcakes….Enjoy!!!! ~r

Baileys Irish Cream Cupcakes

Andes Mint Layer Cake

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Andes Mint Layer Cake!

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping.  The perfect chocolate dessert!

Tah Dah!!!  One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top.  YUM!!!!!!

I love making this cake in various forms.  It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe.  I think you will love it!! Andes Mint Cake!!

Here’s the recipe:  (printable version)

INGREDIENTS:

  • 1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
  • 2 packets of Dream Whip  (found near the jello/pudding boxes at the grocery)
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar
  • Andes Baking Chips 10 oz
  • One container of pre-made chocolate frosting

DIRECTIONS:

  • Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
  • Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
  • Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)
  • Fold in Andes mint baking chips, saving aside a few for topping.
  • Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave.  Heat until frosting is melted into a hot fudge consistency.
  • Use a large serrated knife to level your two cakes.
  • Place 1st cake on serving plate, leveled edge up.
  • Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
  • Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
  • Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
  • Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
  • Sprinkle the remaining Andes Mint bits on top.
  • Refrigerate until serving, this will make the middle layer firm and easy to cut.

Andes Mint Cake!!!!

My thoughts:  I love this cake.  It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it!  Enjoy!  ~r

Andes Mint cake!!!!

Other yummy chocolate treats here on easybaked:

Brownie Oreo Cookie CupGerman Chocolate PieRich Chocolate Ganache Mini CupcakesCaramel Fudge Brownies!!

Raspberry Lemon Drop Cakes

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Raspberry Lemon Drop Cakes!!
Moist yellow cake bowls filled with lemon and topped with whipped raspberry cream.  These are such a unique and flavorful dessert- you are going to love them!

This is recipe #2 in my tribute to melted frosting.  Last week we used a chocolate frosting and this week- lemon frosting.  The plan for this recipe was chocolate cake bowls with chocolate filling and raspberry cream.  I caught myself half-way through making a yellow cake mix before I remembered I wanted to do chocolate though.

I have a lot on my mind these days!

SO, I sat down and thought about what flavors are good with yellow cake mix and I already had a tub of lemon frosting…and here we go! It was a fortunate mistake, because these are delicious.  One of my new favorites!  I even ate one for breakfast, and with a cup of coffee?  Perfection!

Here’s the recipe:  (printable version)

INGREDIENTS:

  • 1 box of yellow cake mix (plus oil, water and eggs to make according to package)
  • 1 tub of lemon frosting
  • 1 packet of Dream Whip
  • 1/3 cup cold milk
  • 1 tablespoon of powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup of raspberry preserves (more or less, to taste)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make yellow cake mix according to package.
  • Grease 4 Wilton fillable mini cake pans, and fill each one about 2/3 full.  This will use about 1/2 of the batter- so you will fill these pans again once the 1st set is through baking.
  • Bake at 350F degrees for 20-30 minutes, until a toothpick inserted comes out clean.
  • Tip cakes onto a cake rack to cool.  Trim bottoms flat, if needed.
  • Spoon tub of frosting into a microwave safe bowl and heat in microwave for about 30 seconds.  Stir.
  • Spoon melted lemon frosting into each cake “cup”, filling each to the top.

Raspberry Lemondrop Cakes1

  • Place remaining frosting into a small zip top bag.
  • Place Dream Whip, milk, powered sugar and vanilla into a large mixing bowl and beat on high for about 2 minutes, until a thick, whipped consistency.
  • Fold raspberry preserves in, and place into a zip top bag that has been fitted with a decorator tip.
  • Pipe whipped topping on top of each cake.
  • Clip a small corner off the bag of remaining frosting and drizzle liberally over the top of each cake. 
  • Top with a fresh raspberry if desired.
  • Keep these chilled until serving- and ENJOY!!! 

Raspberry Lemondrop Cakes4c

My thoughts: I’m not kidding you– these are amazing!  If you don’t want to use the pans (they are a really fun addition to your kitchen though!) you could do a layer cake:  2 round cakes with lemon icing and whipped topping in the middle and lemon icing poured over the top- see my Chocolate Mousse Cake for how to assemble.  These are a must-try recipe!!!  SO easy with that melted frosting– love it!!!
Raspberry Lemon drop cakes!!

One more picture:

Raspberry Lemon drop cakes!!!!
Want some other ideas for those cute little pans?  Here’s a couple- just click on the picture to see the recipe!

Mini Filled Boston Cream Pies!Heath Bar crunch filled mini cake

Ruthanne news:  I don’t often post about my personal life here, because my goal is to just get yummy recipes to you without a ton of personal commentary.  When I really want to just see a recipe, I hate scrolling through 3 pages of of kids and dog stories first, so I promised myself that this site would be more about recipes than about me!!!

I have a few really exciting things going on that I wanted to share with you though~

First, Warner Press Publishing contacted me about making a boxed set of greeting cards from my recipes and photos.  These are available now in many Christian bookstores or on their site.  Click here to check them out!

Second, I have a cookbook for kids coming out this summer!  I’m so excited about this project- there’s nothing better than time in the kitchen with your kids!  Details to follow on this!

Third, I lost my job in genetics.  Our hospital can “no longer invest in expensive cutting edge technology due to the affordable care act”.  Thats a quote.  I struggled with what comes next and eventually (after much soul searching and prayer!) decided to move out to Arizona for the next 8 months to work alongside a church in the Navajo Nation.  I’m writing this blog from the comfort of a motel in Tucumcari, New Mexico.  I’ve driven about 1200 miles from home and I’m about 6 hours from my new home in Rough Rock Arizona.  My car is literally packed to the ceiling with things- about half of those things are supplies for baking, blogging and photography!  I’m hoping to continue creating and posting for all of you!

Many thanks to each of you for being a part of the easybaked community!  I’m incredibly glad you are along for this journey!  ~r

Sunset over New Mexico

Sunset over New Mexico

Peppermint Brownie Cake

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Peppermint Brownie Cake
This dense chocolate cake is more like a brownie, and full of chopped peppermint patties!  This will satisfy your biggest chocolate craving!

This recipe is the perfect solution to the January candy candy dilemma.  Although there are no candy canes in this cake (there are gooey York Peppermint patties instead!), this cake is just beautiful decorated with your leftovers from Christmas.

Peppermint Brownie Cake
This cake also showcases my theme for the month of January—–melted frosting! I’ve become addicted to melting tubs of ready-made frosting to use in and on various dessert recipes.  It changes the consistency of the frosting- turning it into a fudge-like topping or filling and its SO easy– just melt and pour.  I can’t wait to show you some of my other melted frosting ideas!

Ok- so you probably want the recipe!  Here you go: (click here for a printable version)

INGREDIENTS:

  • 1/2 cup butter
  • 4 oz. unsweetened baking chocolate
  • 1 1/4 cups flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups of peppermint patties (quartered)
  • 1 tub of pre-made chocolate frosting
  • 3-4 candy canes to decorate with as desired.

DIRECTIONS:

  • Preheat oven to 325F degrees
  • Cut parchment paper to fit in the bottom of a 9-inch round cake pan.
  • Liberally grease bottom and sides of pan, and place parchment paper in bottom.
  • Melt butter and unsweetened chocolate in a small bowl using the microwave in 30 second increments and stirring in between.
  • Allow this to cool slightly while you prepare other ingredients.
  • In a medium bowl, stir the flour, baking powder and salt together.
  • Cut peppermint patties into quarters,
  • In a large bowl, beat eggs, sugar and vanilla together for about one minute.
  • Add melted chocolate and beat on low until well combined.
  • Beat in the flour mixture.
  • Stir peppermint patties in using a spoon.
  • Pour batter into pan, smoothing the top, and bake for 30-35 minutes.
  • Be careful to not over-bake.  
  • Remove from oven and allow cake to cool for about 10 minutes, this will allow the peppermint patties to harden up a little.
  • Run a small knife around the edge of the pan and tip cake over onto a cake rack.
  • Remove parchment paper and allow cake to cool completely.
  • Spoon tub of frosting into a small bowl and melt in microwave for 20-30 seconds. 
  • Stir and pour over cooled cake.  Do this while the cake is still on the cake rack, with a plate underneath to catch the drips.  You will not need to use the entire tub of frosting to cover the cake.  I placed my leftovers in a zip top bag, clipped a corner and made fun zig zags on the plates I used to serve the cake.  You could also dip graham crackers or apple slices in it…for a little post-cake-making snack!!!  YUM!
  • Sprinkle with crushed candy canes and ENJOY!!!

Peppermint Brownie Cake!!
My thoughts:  This is an old recipe for me- I’ve been making it for years with a terribly complicated glaze recipe over the top.  Honestly, this melted frosting is better- and SO much easier!  One note:  I was in a rush to take my pictures, so I took them right away.  Once this sets and cools, the glaze will harden into a fudge like consistency, and it won’t run like it is in my pictures.   
Peppermint Brownie Cake!!!

OR you could just eat it up before it cools and enjoy all the gooey warm minty happiness!  Enjoy!!!~r Peppermint Brownie Cake!!
Other minty desserts here on easybaked:

Mint Creme Brownie CupsHot chocolate Pops!Peppermint Chocolate CookiesAndes Mint Cupcakes

Ladybug Cake!

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Ladybug Cake!!
It’s my Birthday today!  Yay!  Birthdays were always a huge celebration as I was growing up.  My mom had a big yellow box of recipe cards from Betty Crocker that had tons of fun ideas.  One of the categories was “Children’s Parties” and it was full of card-after-card of fun cakes.

Every year, mom would tell my brother and I that we could pick ANY cake out and she would make it for our birthday party (this, I believe, is where my great love of beautiful desserts began!)  I had all sorts of cakes- a Panda bear, an Igloo….and one year, a giant ladybug.  I loved it!

So, this year we are taking a trip down memory lane, back to the mid-70’s, for this retro recipe that made me smile then and now.

ThenNow

Betty Crocker 70's recipe card- Lady Bug Cake!

The Original Betty Crocker Recipe Card

INGREDIENTS: (original Betty Crocker recipe can be found here)

  • 1 box of cake mix, any flavor, plus water, oil and eggs to make according to package.
  • 2 sticks (1 cup) of salted butter
  • 2 sticks (1 cup) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla flavoring
  • Red food coloring gel
  • York Peppermint Patties
  • Wilton candy melts in red and dark chocolate (just a few!)
  • Mini M&MS

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Generously grease and flour a 2 quart oven-proof bowl.
  • Make cake mix according to package, and pour into prepared bowl.
  • Bake at 350F degrees for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool for a few minutes and then run a knife around edges and tip upside down on a cake rack to cool completely.
  • Make icing by combining butters, powdered sugar and vanilla and beating on high until light and fluffy, about 2-3 minutes.
  • Place cake on serving plate and spread a smooth layer of frosting over entire dome of cake.
  • Refrigerate about 10-15 minutes to harden 1st layer of frosting.
  • Use red food coloring gel to color about 2/3 of remaining frosting.
  • Frost over 1st layer with white over the front 1/3 of cake and red over the back 1/3.
  • Decorate with peppermint patties, icing and M&Ms.  You can use licorice for the antennae, nose and mouth, but I just piped colored candy melts into the shapes I wanted.
  • Enjoy!!

Ladybug Cake2
My thoughts:You really can use any items you want to decorate this cake.  You can see that Betty Crocker used gummy candies and black string licorice.  Making this cake brought back great memories of being a kid.  Many thanks to my wonderful mom for making childhood so much fun!  

One of my favorite parts of this site is being able to give you creative recipes to surprise your family with on their special days!  Here’s to many Happy Birthdays for you and yours in this coming year!  Enjoy! ~r

Ladybug cake!!!!!
Other fun birthday recipe ideas:

Polka Dot Cake!!!!!!Cookie Dough CupcakesPile of Cupcakes!Tie-Dye Cake with Blue Raspberry Frosting!

Pink Champagne and Raspberry Cupcakes!

Pink Champagne Cupcakes1
These cheery pink cupcakes are made like a 7-Up cake, but with sweet pink champagne instead! Topped with a raspberry buttercream, they are a perfect way to bring in the New Year!!!

INGREDIENTS: (printable recipe)

Cupcakes:

  • 3 1/4 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup sweet champagne or bubbly wine (I used Barefoot Bubbly, and wished it had been sweeter)
  • 5 eggs
  • 1 teaspoon vanilla
  • 2 sticks (1 cup) butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar

Frosting:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons raspberry extract
  • pink food coloring gel (as desired for coloring both cupcakes and frosting)
  • fun sprinkles! (I used edible star glitter and pearls—love them!!!)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Place 24 cupcake liners into muffin tins
  • In a medium bowl, combine champagne, eggs, and vanilla
  • In a second medium bowl, mix together flour and salt
  • Use an electric mixer to beat together 2 sticks of softened butter, shortening and granulated sugar.
  • Beat until light and fluffy, about 2 minutes
  • With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture.
  • Alternate the flour and champagne, mixing until well combined.
  • Add a little bit of pink food coloring gel if you want a pink tint to your cupcakes and combine well.
  • Spoon batter evenly into cupcake liners
  • Bake at 350F degrees for 20-25 minutes, until a toothpick inserted into a cupcake comes out clean.
  • Allow cupcakes to cool completely.
  • When cupcakes are cool, you can add a little extra champagne taste by poking holes in the top of each cupcake with a toothpick and brushing the tops of each cupcake with champagne. 
  • Make frosting by combining all of the frosting ingredients in a large mixing bowl and beating on low until combined and then on high until light and very fluffy (about 2-3 minutes).
  • Pipe frosting on tops of cooled cupcakes and decorate with sprinkles as desired.
  • ENJOY!!

Pink Champagne Cupcakes2
My thoughts:  These are just fun little cupcakes.  Use the sweetest sparkling wine/champagne you can though.  For an alcohol-free treat use sparkling grape juice.  I made a valiant attempt at including the champagne in the frosting, but it was TERRIBLE.  Simple buttercream with a touch of raspberry flavor was perfect instead.

Happy New Year!!!!!

~r

Pink Champagne Cupcakes
Other fun New Years recipe ideas:

Raspberry Confetti KissesCheesecake Sundaes Strawberry Lemonade Cupcakes!!!!!Polka Dot Cake!!!

Red Chocolate Cream Cake

Grandma's Chocolate Cream Cake


This dense chocolate cake is filled with a wonderful cream (think twinkies!) and covered in a rich fudge frosting.  Every bite is soooo delicious!

This recipe is a little slice of my past (no pun intended).  This is my grandmother’s Red Chocolate Cream Cake.  It is the cake I’ve had nearly every birthday of my life.  Every time I eat it I remember being a little girl at grandma’s house.  It is definitely an old-school recipe.  Don’t file this one under “easy”, but it is worth every minute of effort in putting it together.  I just love family recipes!

Red chocolate cream cake!

Ruthanne at 6!!Yep- that’s my cute little six-year-old self with a birthday cake from grandma!  Fun memories!

Want to know how to make this?  Here we go:   (printable recipe)

INGREDIENTS:

Cake

  • 1/4 cup Crisco
  • 1/4 cup salted butter (at room temp)
  • 1 1/2 cups sugar
  • 2 unbeaten eggs
  • 2 1/4 cups cake flour
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 squares (1 oz. each) of unsweetened baking chocolate (melted and cooled)
  • 1 teaspoon red food coloring
  • 1 teaspooon baking soda
  • 1 Tablespoon vinegar

Cream Filling:

  • 2 Tablespoons flour
  • 1/2 cup milk
  • 1/4 cup Crisco
  • 1/4 cup salted butter (at room temp)
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • pinch of salt

Icing:

  • 1/2 cup milk
  • 1/4 cup salted butter (cut into cubes)
  • 1 cups semi sweet chocolate chips
  • 1 teaspoons vanilla
  • 2 1/4 cups powdered sugar

DIRECTIONS:

Cake:

  • Preheat oven to 350F degrees.
  • Cream shortening and butter together and add sugar.  Mix well.
  • Add eggs, one at a time, beating on low between each one.  Beat until creamy.
  • Sift flour and salt together.
  • Add flour/salt, alternating with buttermilk, beating on low speed.  Do not over-beat.
  • Add food coloring and warm (not hot!) melted chocolate.  Mix on low speed.
  • Lastly, in a small cup mix together baking soda and vinegar and add to the batter while foamy.
  • Mix but do not over-beat.
  • Divide into two 9-inch pans that have been sprayed with cooking spray and have a circle of parchment paper set in the bottom.
  • Bake at 350F degrees for 25-30 minutes.  Check at 25 by inserting a toothpick.  When it comes out clean, cake is finished.
  • Remove cakes from oven and allow them to set in pans for 5-10 minutes.
  • Tip cakes out of pans on a cake rack and cool completely.

Filling:

  • While cake is baking, start to make filling.
  • In a small saucepan, cook flour and milk together on stove, stirring often until thick and smooth. Cool completely.
  • Add the rest of ingredients to a mixing bowl and cream together.
  • Add cooled flour mixture and beat on high until a light whipped cream consistency (about 5 to 8 minutes).
  • Trim layers of cooled cake and place filling between the two layers.

Icing:

  • In a saucepan on the stove, heat milk, butter (cut into cubes) and chocolate until completely melted and smooth.
  • Cool completely.  Add powdered sugar and vanilla and beat on high.  Frost top and sides of cake.
  • Enjoy!!!

Grandma's Red Chocolate Cream Cake!
My thoughts:  I have a lot of thoughts… At the front of my mind is this:  My grandma Ann is 95 years old and she made this cake well into her late 80’s for us.  At age 42 I am barely able to keep track of all these steps…I am very impressed by her baking and multi-tasking abilities!!!  Wow.

Chocolate Cream Cake!

Ok- other thoughts:  This cake tends toward dry.  Mine turned out great this time, but sometimes it’s a bit dry.  Be meticulous with your measurements and err toward less rather than more with the dry ingredients.  I also read that you can add a bit of oil to any cake recipe to moisten it up.  Might be worth trying?  That said- the flavor of this cake is out of this world- really, no other cake I’ve had tastes like this one.  It’s wonderful!

The filling….beat it FOREVER.  The biggest mistake I’ve made with this cake over the years is the cream filling.  You really do need to beat it for 5-10 minutes.  For a girl without a stand mixer this is an ETERNITY of beating filling, but you really have to.  It is soooooooooo good.  I think I need to double it next time, I like it so much.

The frosting is a glaze-type frosting.  It is very soft at first.  The best thing to do is to refrigerate about half of it until it is spreadable, frost the tops and sides, and then pour the remaining soft frosting over the top and just smooth it over the whole thing.  Eventually all of it hardens into a spectacular smooth fudge icing.  You will love it!

Grandma's chocolate cake!!

I hope you get a chance to try this incredible cake!  

Many thanks to grandma Ann for the wonderful recipe (and for celebrating my birthday by making this cake for so many years!)~  Love you!!

Grandma!

Celebrating grandma’s 95th birthday this year!

Cakes!!!  Other fun cake recipes!!!

Tie-Dye Cake with Blue Raspberry Frosting!Key Lime CakeStrawberry layer cakeChocolate Mousse Cake

Key Lime Layer Cake

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Key Lime Cake

Moist cake layered with buttercream and tart key lime filling.  A perfect summer treat!

Key lime pie is one of my favorite desserts.  It’s just so refreshing and fun!  Whenever I am pondering the question of what dessert to try in a restaurant I am always caught between chocolate and anything key lime.

I’ve already done a few key lime recipes here on Easybaked, but never a cake.  Until today…..

Key Lime Cake

The key lime filling is tart, but the sweet buttercream layered with it makes each bite a refreshing treat!

Here’s how to make it: (printable recipe)

INGREDIENTS:

  • One boxed yellow cake mix (with eggs, oil and water to make according to package)
  • 1 cup of key lime juice
  • 1 can (14 oz) of sweetened condensed milk
  • 1 egg
  • 2 sticks (8 oz.) of salted butter
  • 2 sticks (8 oz.) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla
  • 1/4 cup crushed graham crackers

DIRECTIONS:    (make filling 1st to save time)

Cake:

  • Make cake mix according to package and bake in two 8 or 9 inch round pans.
  • Turn cakes out of pans onto a cooling rack and cool completely.

Filling:

  • In a medium mixing bowl blend together key lime juice, sweetened condensed milk and egg until combined.
  • Pour into a small casserole dish and bake at 325F degrees for 15-20 minutes until center is set.
  • Cool completely (I make this 1st and place it in the fridge while I make the cake and frosting)

Frosting:

  • In a large mixing bowl, add softened butters, powdered sugar and vanilla.
  • Beat on high for several minutes until frosting is light and very fluffy.

Putting the cake together:

  • Trim the tops of cakes to make them flat using a large serrated knife.
  • Cut each cake into 2 layers using the same serrated knife.
  • Place 1st layer on a serving plate and lightly layer with frosting.
  • Spread 1/3 of the cooled key lime filling over layer
  • Place 2nd layer on top and repeat until last layer has been placed on top.
  • Frost entire cake (top and sides) with buttercream frosting.
  • Crush a few graham crackers and gently press the crumbs along the sides of the cake.
  • Decorate as desired.  I used little dollops of extra frosting and little lime green chocolates.

Key lime cake!!!(Aren’t they cute?!?)

Key Lime Cake!!

Key Lime Cake!!

Key Lime Cake!! 

My thoughts:  I love this cake so much!  It’s not only one of my favorite flavors, but it’s pretty and it holds together so well and cuts beautifully!  If you love key lime like I do, this is the cake for you!  I hope you get a chance to try it!!!    Enjoy!  ~r

Key Lime Cake!!!

Other layer cake recipes you might enjoy:

Strawberry layer cakePeanut Butter Cup Layer CakeStrawberry-Lemonade Layer CakeMedovnik in Prague

Polka Dot Cake~ a recipe revisited!

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Revisited Recipes!Day #5 is here, along with our final revisited and recreated recipe.  I’ve really enjoyed remembering these recipes with all of you.  I hope you have found one to try for this upcoming holiday weekend!

Our final recipe is my personal favorite of the week, mainly because it brings the most smiles.  If you want to make a cake that will be a show-stopper at your holiday celebration, this is it.

Polka Dot Cake Revisited!This recipe was published recently, in January of 2013.  It is so incredibly fun to make.  I’ve made it 5 times now and each time I do, I love it more.  You can color the cake layers, you can color the polka dots…endless fun possibilities!

It is not a difficult recipe, but it is time consuming and it requires a cake ball maker (or, according to my commenters on the recipe, a mini muffin tin).

It takes two cake mixes and I made both mixes and simply divided them evenly into the three colors.  I made 12 cake balls in each color and one layer of each color.

The original blog post has detailed instructions and photos, so I recommend you visit there 1st if you want to make this cake.  The comments are also very helpful and full of tips on making this work well.

To see the original recipe and instructions click here.

To print the original recipe click here.

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Polka Dot Cake!!!!Thank you so much for joining me this week for a trip down memory lane.  I hope it was as fun for you as it was for me.

Did you catch all of our recipe remakes this week?  If not, click on the ones you missed to be taken to the post!

Patriotic Tie-Dye Cake!!!!Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Oreo Pops- yum!!!

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