What is the absolute best cake to make?!
I am making it for my moms b day and i want it to be cool and extravagant!. she doent like caramel so leaves thosee recipes out please!. and no chocolate cake unless it is moist!. also i am a good baker so making things from stratch isn't a problem!. PLZ I need the best cake possibleWww@FoodAQ@Com
Answers:
Golden Sponge Cake with Creamy Filling Recipe courtesy Paula Deen
Show: Paula's Party
Episode: Childhood Food Grows Up
1 box yellow cake mix
5 tablespoon all-purpose flour
1 cup milk
1 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
Powdered sugar and mint, for garnish
Mix and bake the cake as directed, using a 9 by 13-inch pan!. Cool and turn out from pan!.
Using dental floss, slice cake in 2 lengthwise, so you have 2 layers!.
In saucepan, combine the flour and milk!. Cook and stir until thick!. Set aside to cool!.
In bowl combine sugar, salt, shortening, softened butter and vanilla!. Beat with electric mixer until fluffy, then add the cooled milk mixture and beat until fluffy!.
Put half the cake in a 9 by 13-inch plastic keeper!. Spread all of filling over that, then top with the other half of the cake!. Cover with lid and store 1 or 2 days ahead!. Garnish with powdered sugar and mint before serving!.
Gold Cake Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Cake on Every Plate
3/4 cup butter flavored vegetable shortening, 140 grams
1 1/4 cup sugar, 300 grams
2 1/2 cups cake flour, sifted, 300 grams
3 teaspoons baking powder, 14 grams
1/4 teaspoon salt
8 egg yolks, beaten, 130 grams
3/4 cup milk, 180 grams
1 teaspoon vanilla
Preheat the oven to 350 degrees F!. Grease 2 (9-inch) cake pans with shortening and set aside!.
Cream together the shortening and the sugar!. Combine the flour, baking powder, and salt!. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined!. Add the vanilla and mix well!.
Pour into the prepared pans, about 550 grams of batter for each cake!. Bake for 18 to 20 minutes!. Remove from oven and cool on a rack!.
good luck and happy baking!.
*Www@FoodAQ@Com
Show: Paula's Party
Episode: Childhood Food Grows Up
1 box yellow cake mix
5 tablespoon all-purpose flour
1 cup milk
1 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
Powdered sugar and mint, for garnish
Mix and bake the cake as directed, using a 9 by 13-inch pan!. Cool and turn out from pan!.
Using dental floss, slice cake in 2 lengthwise, so you have 2 layers!.
In saucepan, combine the flour and milk!. Cook and stir until thick!. Set aside to cool!.
In bowl combine sugar, salt, shortening, softened butter and vanilla!. Beat with electric mixer until fluffy, then add the cooled milk mixture and beat until fluffy!.
Put half the cake in a 9 by 13-inch plastic keeper!. Spread all of filling over that, then top with the other half of the cake!. Cover with lid and store 1 or 2 days ahead!. Garnish with powdered sugar and mint before serving!.
Gold Cake Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Cake on Every Plate
3/4 cup butter flavored vegetable shortening, 140 grams
1 1/4 cup sugar, 300 grams
2 1/2 cups cake flour, sifted, 300 grams
3 teaspoons baking powder, 14 grams
1/4 teaspoon salt
8 egg yolks, beaten, 130 grams
3/4 cup milk, 180 grams
1 teaspoon vanilla
Preheat the oven to 350 degrees F!. Grease 2 (9-inch) cake pans with shortening and set aside!.
Cream together the shortening and the sugar!. Combine the flour, baking powder, and salt!. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined!. Add the vanilla and mix well!.
Pour into the prepared pans, about 550 grams of batter for each cake!. Bake for 18 to 20 minutes!. Remove from oven and cool on a rack!.
good luck and happy baking!.
*Www@FoodAQ@Com
Carrot cake!. This is so good!!
Carrot Bundt Cake
2 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
2 1/2 cups sugar
3 large eggs
2/3 cup butter, melted and cooled
1/2 cup orange juice (fresh, if possible)
zest of one orange
1 tsp vanilla extract
3 cups shredded carrots (from about 4 large carrots)
1 cup raisins
Preheat oven to 350F!.
Grease and flour a 10-inch bundt pan!.
In a large mixing bowl, whisk together flour, baking soda, salt and spices!.
In a medium mixing bowl, whisk together sugar, eggs, butter, orange juice, orange zest and vanilla until smooth!.
Pour into dry ingredients and stir until almost combined!.
Stir in shredded carrots, followed by raisins!. Batter should have carrots and raisins evenly distributed and no dry streaks of flour remaining!.
Pour cake batter into prepared pan!.
Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean!.
Let cake cool in pan for 10 minutes, then turn cake out onto a wire rack to cool (cake will be dark on the outside from the caramelization of sugar against the pan; don’t worry if it looks a bit darker than you’d expect) completely before frosting!.
Makes 1 cake!. Serves 12-14!.
Orange Glaze
1 tbsp butter, very soft
2 tbsp orange juice
1 cup powdered sugar
Whisk all ingredients together until smooth!. Add in a few drops more orange juice in the event that the frosting is too thick to pour easily!.
Scrape glaze into a plastic bag and snip off the corner!. Drizzle over finished cake (it is best to have the cake on a serving platter or on a wire cooling rack, where the excess can drip off if it runs down the sides of the cake) as desired!.
----Www@FoodAQ@Com
Carrot Bundt Cake
2 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
2 1/2 cups sugar
3 large eggs
2/3 cup butter, melted and cooled
1/2 cup orange juice (fresh, if possible)
zest of one orange
1 tsp vanilla extract
3 cups shredded carrots (from about 4 large carrots)
1 cup raisins
Preheat oven to 350F!.
Grease and flour a 10-inch bundt pan!.
In a large mixing bowl, whisk together flour, baking soda, salt and spices!.
In a medium mixing bowl, whisk together sugar, eggs, butter, orange juice, orange zest and vanilla until smooth!.
Pour into dry ingredients and stir until almost combined!.
Stir in shredded carrots, followed by raisins!. Batter should have carrots and raisins evenly distributed and no dry streaks of flour remaining!.
Pour cake batter into prepared pan!.
Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean!.
Let cake cool in pan for 10 minutes, then turn cake out onto a wire rack to cool (cake will be dark on the outside from the caramelization of sugar against the pan; don’t worry if it looks a bit darker than you’d expect) completely before frosting!.
Makes 1 cake!. Serves 12-14!.
Orange Glaze
1 tbsp butter, very soft
2 tbsp orange juice
1 cup powdered sugar
Whisk all ingredients together until smooth!. Add in a few drops more orange juice in the event that the frosting is too thick to pour easily!.
Scrape glaze into a plastic bag and snip off the corner!. Drizzle over finished cake (it is best to have the cake on a serving platter or on a wire cooling rack, where the excess can drip off if it runs down the sides of the cake) as desired!.
----Www@FoodAQ@Com
This is so good:
MANDARIN ORANGE PINEAPPLE CAKE
1 pkg!. Golden butter cake mix
1 (11 oz!.) can mandarin oranges with juice
3/4 c!. oil
4 eggs
FROSTING:
1 (13 1/2 oz!.) Cool Whip
1 (3 oz!.) pkg!. vanilla instant pudding
1 (20 oz!.) can crushed pineapple
Mix cake mix with mandarin orange with juice and oil!. Add eggs one at a time and mix well!. Grease and flour 3 (8 inch) cake pans!. Divide batter evenly into 3 pans!. Bake at 350 degrees for 20-25 minutes minutes!. Cool thoroughly!.
Mix Cool Whip, pudding and crushed pineapple with some juice!. Return to refrigerator for 10 minutes!. Frost cake and keep in refrigerator!.Www@FoodAQ@Com
MANDARIN ORANGE PINEAPPLE CAKE
1 pkg!. Golden butter cake mix
1 (11 oz!.) can mandarin oranges with juice
3/4 c!. oil
4 eggs
FROSTING:
1 (13 1/2 oz!.) Cool Whip
1 (3 oz!.) pkg!. vanilla instant pudding
1 (20 oz!.) can crushed pineapple
Mix cake mix with mandarin orange with juice and oil!. Add eggs one at a time and mix well!. Grease and flour 3 (8 inch) cake pans!. Divide batter evenly into 3 pans!. Bake at 350 degrees for 20-25 minutes minutes!. Cool thoroughly!.
Mix Cool Whip, pudding and crushed pineapple with some juice!. Return to refrigerator for 10 minutes!. Frost cake and keep in refrigerator!.Www@FoodAQ@Com
* An "Adult" German chocolate cake *
Make the box cake using coffee as the liquid!.
Using a whipped cream icing, flavor it with
instant coffee that you've ground down to a fine
powder!. Ice the cake that first, before you add
toasted coconut on top!. Put slivered almonds
on the sides!. You can even split it into layers and
use the whipped cream as a filling also!.
NOT a cake for kids! But have gotten an extreme
amount of compliments from many adults!Www@FoodAQ@Com
Make the box cake using coffee as the liquid!.
Using a whipped cream icing, flavor it with
instant coffee that you've ground down to a fine
powder!. Ice the cake that first, before you add
toasted coconut on top!. Put slivered almonds
on the sides!. You can even split it into layers and
use the whipped cream as a filling also!.
NOT a cake for kids! But have gotten an extreme
amount of compliments from many adults!Www@FoodAQ@Com
This cake isn't really meant to be a b-day cake but it is soooo delicious!. You should go to foodnetwork!.com and look for Ina Gartens blueberry crumb cake recipe!. Everybody who has ever tried it when i make it just absolutely loves it!. And it is not difficult to make either!.Www@FoodAQ@Com
HillBilly Cake
1 1/2 cups sugar
2 eggs
1/2 cup melted butter
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 can (20 ounces) undrained crushed pineapple
(The pineapple can be sweetened or unsweetened)
1 cup light brown sugar (For Cake Topping)
1 cup chopped walnuts (For Cake Topping)
Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan!. Top with the light brown sugar and the chopped walnuts!. Bake at 350 F!. for 40 minutes!.
*THIS IS AN EXCELLENT PINEAPPLE CAKE!*Www@FoodAQ@Com
1 1/2 cups sugar
2 eggs
1/2 cup melted butter
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 can (20 ounces) undrained crushed pineapple
(The pineapple can be sweetened or unsweetened)
1 cup light brown sugar (For Cake Topping)
1 cup chopped walnuts (For Cake Topping)
Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan!. Top with the light brown sugar and the chopped walnuts!. Bake at 350 F!. for 40 minutes!.
*THIS IS AN EXCELLENT PINEAPPLE CAKE!*Www@FoodAQ@Com
Chocolate MayoCake is moist as long as you dont over bake it!. and top with a fluffy white frosting or fresh whipped cream and berries!.!. would you like the recipe!?Www@FoodAQ@Com
chocolate cake with brownie!! delicious :)Www@FoodAQ@Com
Lemon poppyseed cake!. Yum! It's soooooo good, and easy!.Www@FoodAQ@Com
Chocolate Mayonnaise Cake
2C flour
2/3 C sweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 C sugar
3 eggs
1 tsp vanilla
1 C mayonnaise
1 1/3 C water
Mix first four ingredients; set aside
beat next 3 ingredients on high for 3 minutes!.
at low speed add mayonnaise and dry mixture alternately with the water
bake at 350 deg for 30 to 35 min in floured pan(s) of choice
Its very rich and chocolaty
---
CHOCOLATE CHOCOLATE CHIP CAKE
INGREDIENTS
1 (18!.25 ounce) package chocolate cake mix
1 (3!.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Grease and flour a Bundt pan!.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla!. Beat until smooth!. Stir in chocolate chips!.
Pour batter into prepared pan!.
Bake for 1 hour!. Allow to cool!.
----
Golden rum Bundt cake:
* 1 cup chopped walnuts
* 1 (18!.25 ounce) package yellow cake mix
* 1 (3!.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup dark rum
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/2 cup dark rum
1!. Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour a 10 inch Bundt pan!. Sprinkle chopped nuts evenly over the bottom of the pan!.
2!. In a large bowl, combine cake mix and pudding mix!. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum!. Blend well!. Pour batter over chopped nuts in the pan!.
3!. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean!. Let sit for 10 minutes in the pan, then turn out onto serving plate!. Brush glaze over top and sides!. Allow cake to absorb glaze and repeat until all glaze is used!. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake!. Let absorb well then invert back onto platter!.
4!. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar!. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly!. Remove from heat and stir in 1/2 cup rum!.
-----
Mayonnaise Cake
"Mayonnaise makes this cake nice and moist!."
Original recipe yield: 2 -8 or 9 inch layers!.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8 or 9 inch round cake pans!.
Sift all-purpose flour, salt, baking soda, and cocoa together!.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly!. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes!. Pour batter into prepared pans!.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes!. Frost with your favorite frosting!.Www@FoodAQ@Com
2C flour
2/3 C sweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 C sugar
3 eggs
1 tsp vanilla
1 C mayonnaise
1 1/3 C water
Mix first four ingredients; set aside
beat next 3 ingredients on high for 3 minutes!.
at low speed add mayonnaise and dry mixture alternately with the water
bake at 350 deg for 30 to 35 min in floured pan(s) of choice
Its very rich and chocolaty
---
CHOCOLATE CHOCOLATE CHIP CAKE
INGREDIENTS
1 (18!.25 ounce) package chocolate cake mix
1 (3!.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Grease and flour a Bundt pan!.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla!. Beat until smooth!. Stir in chocolate chips!.
Pour batter into prepared pan!.
Bake for 1 hour!. Allow to cool!.
----
Golden rum Bundt cake:
* 1 cup chopped walnuts
* 1 (18!.25 ounce) package yellow cake mix
* 1 (3!.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup dark rum
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/2 cup dark rum
1!. Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour a 10 inch Bundt pan!. Sprinkle chopped nuts evenly over the bottom of the pan!.
2!. In a large bowl, combine cake mix and pudding mix!. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum!. Blend well!. Pour batter over chopped nuts in the pan!.
3!. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean!. Let sit for 10 minutes in the pan, then turn out onto serving plate!. Brush glaze over top and sides!. Allow cake to absorb glaze and repeat until all glaze is used!. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake!. Let absorb well then invert back onto platter!.
4!. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar!. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly!. Remove from heat and stir in 1/2 cup rum!.
-----
Mayonnaise Cake
"Mayonnaise makes this cake nice and moist!."
Original recipe yield: 2 -8 or 9 inch layers!.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8 or 9 inch round cake pans!.
Sift all-purpose flour, salt, baking soda, and cocoa together!.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly!. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes!. Pour batter into prepared pans!.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes!. Frost with your favorite frosting!.Www@FoodAQ@Com
Try either one of these two cakes they both rock and are awesome! Since she doesn't like caramel, substitute the caramel sauce on the apple cake for some rum flavored or plain white glaze! You can also substitute the sugar for the Splenda or xylitol!. I'm diabetic and adjusted the apple cake to lower the sugars for my diabetes!.
Paula’s Red Velvet Cake
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) round layer cake pans!.
Sift flour, baking soda and coco together!. Beat sugar and eggs together in a large bowl!.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla!. Add to the bowl of eggs and sugar and beat until combined!.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients!. Always start with the flour and end with the flour!.
Pour batter into pans!. Tap them on the table to level out the batter and release air bubbles!. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake!.
Let layers cool on a wire rack for about 10 minutes before turning out of pan!. Cool completely before frosting!.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well!.
Let margarine and cream cheese soften to room temperature!. Cream well!. Add sugar and beat until mixed but not so much that the frosting becomes "loose"!. Add vanilla and nuts!. Spread between layers and on top and sides of cake!.
Chipotle Apple Pecan Cake
"Diabetic Cast Iron Covered Wagon Cookin'"
by David Herzog
3 cups all purpose flour
2 tsp!. cinnamon
1 ? tsp!. nutmeg
1 tsp!. baking soda
1 tsp!. chipotle pepper powder
? tsp!. ground ginger or 1 tsp!. fresh grated
? tsp!. white pepper
? tsp!. kosher salt
1/8 tsp!. ground cloves
1 ? cup vegetable oil
1 ? cup Splenda? or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs!. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
? cup packed brown sugar
? cup butter
? cup heavy whipping cream
? to ? tsp!. ground chipotle powder
1 tsp!. vanilla
Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside!. In a large bowl, combine dry ingredients and gently stir to combine ingredients!. In another bowl combine oil and sugar or Splenda? and beat with a hand mixer!. Add one egg at a time beating well after each egg has been added!. Beat in vanilla, chipotle, and fresh ginger!. Slowly add as much or the 3 cups of flour as you can!. Stir in remaining flour, apples and pecans!. Spoon batter into Dutch oven or bunt pan and
bake at 325° for about 1 ? hours or until inserted toothpick pulls out clean!. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack!. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven!. Bring to boiling, stirring occasionally!. Boil gently for about 2 minutes remove from heat and add vanilla!. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce!. Spoon sauce drippings from cake back onto cake!. Cool completely before serving!. Serves 16Www@FoodAQ@Com
Paula’s Red Velvet Cake
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) round layer cake pans!.
Sift flour, baking soda and coco together!. Beat sugar and eggs together in a large bowl!.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla!. Add to the bowl of eggs and sugar and beat until combined!.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients!. Always start with the flour and end with the flour!.
Pour batter into pans!. Tap them on the table to level out the batter and release air bubbles!. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake!.
Let layers cool on a wire rack for about 10 minutes before turning out of pan!. Cool completely before frosting!.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well!.
Let margarine and cream cheese soften to room temperature!. Cream well!. Add sugar and beat until mixed but not so much that the frosting becomes "loose"!. Add vanilla and nuts!. Spread between layers and on top and sides of cake!.
Chipotle Apple Pecan Cake
"Diabetic Cast Iron Covered Wagon Cookin'"
by David Herzog
3 cups all purpose flour
2 tsp!. cinnamon
1 ? tsp!. nutmeg
1 tsp!. baking soda
1 tsp!. chipotle pepper powder
? tsp!. ground ginger or 1 tsp!. fresh grated
? tsp!. white pepper
? tsp!. kosher salt
1/8 tsp!. ground cloves
1 ? cup vegetable oil
1 ? cup Splenda? or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs!. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
? cup packed brown sugar
? cup butter
? cup heavy whipping cream
? to ? tsp!. ground chipotle powder
1 tsp!. vanilla
Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside!. In a large bowl, combine dry ingredients and gently stir to combine ingredients!. In another bowl combine oil and sugar or Splenda? and beat with a hand mixer!. Add one egg at a time beating well after each egg has been added!. Beat in vanilla, chipotle, and fresh ginger!. Slowly add as much or the 3 cups of flour as you can!. Stir in remaining flour, apples and pecans!. Spoon batter into Dutch oven or bunt pan and
bake at 325° for about 1 ? hours or until inserted toothpick pulls out clean!. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack!. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven!. Bring to boiling, stirring occasionally!. Boil gently for about 2 minutes remove from heat and add vanilla!. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce!. Spoon sauce drippings from cake back onto cake!. Cool completely before serving!. Serves 16Www@FoodAQ@Com