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Category Archives: Cakes

Sinful Chocolate Cake with Frosting

If you are going to throw your diet out the window, this chocolate cake is worth the calories. The cake is unbelievably moist, almost to the point of having a fudge-like consistency. The best part is that it’s very simple to make- almost as easy as using a mix (but, that would truly be sinful)! 🙂 I baked this cake for an alumnae function and it was quickly devoured. One reviewer of the original AllRecipes.com recipe commented that the same recipe is on the back of the Hershey’s cocoa box. Regardless of where it came from, it’s amazing! Never again will I use another chocolate cake recipe. This one is staying for good.

The frosting recipe is courtesy of another reviewer of the cake recipe on AllRecipes.com.

Original Source: All Recipes.com: “One Bowl Chocolate Cake III”

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes two 9 inch cakes

CAKE:

Ingredients:Chocolate Cake

Dry:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt

Wet:

  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Instructions: 

  • Preheat oven to 350 degrees. Grease and flour two nine inch round pans.
  • In a large bowl, stir together the dry ingredients.
  • Add the wet ingredients. Mix for 2 minutes on medium speed of mixer.
  • Stir in the boiling water last. Batter will be thin. (Do not worry about the thin batter- this is what makes the cake so moist)!
  • Pour evenly into the prepared pans.
  • Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

FROSTING:

Ingredients:

  • ½ cup butter
  • 2/3 cup cocoa
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1/3 cup milk

Instructions:

  • Melt butter and stir in cocoa.
  • Alternately add sugar and milk, beating to spreading consistency. If necessary, thin with additional milk.
  • Add vanilla.

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Posted by on January 11, 2014 in Cakes, Desserts

 

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Sour Cream Coffee Cake

Aunt Jaymie
Original Source: Food Processor Cookbook

While this recipe does not have the same heritage and tradition as my grandmother’s German Coffee Cake, which I make for Christmas every year, it is much easier to make. I made the sour cream version for Thanksgiving this year to test it out before Christmas! My father and brother could not decide which cake they liked better, so they asked me to make one of each next time. We’ll see about that! : )

Preparation Time: 40 minutes
Baking Time: 1 hour

Ingredients:

  • 2 cups flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cup pecans
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • 2 sticks butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla

Instructions:

  • Mix together flour, baking powder, and salt. Reserve.
  • Chop pecans, brown sugar, and cinnamon in food processor with steel blade until mixture consists of fine crumbs. Reserve.
  • Cream butter in processor, adding sugar slowly in a stream.  Add eggs & process until smooth.  Add sour cream & vanilla  & process.  Add flour mixture in two batches, processing with quick on / off pulses.
  • Pour half of batter into buttered tube pan.  Sprinkle with ½ topping mix.  Repeat.
  • Bake at 350 degrees about an hour.

Aunt Jaymie’s Tips:
Use an angel food cake pan, greased & floured, that has a removable bottom.

 

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Basic Cheesecake

(Original Source: TammysRecipes.com) 

I made this cheesecake for my friend Gail’s birthday party in April 2011. Months earlier, Gail had told me that cheesecake was her favorite dessert, so I promised to make it for her birthday, but now I was swamped with finals in graduate school and very pressed for time. Also, I had never made cheesecake before and was nervous since it seemed so complicated and I don’t like to experiment with new recipes for special occasions. But a promise is a promise! So, I looked online and found this recipe which is just as easy as making a one-crust pie. I was very pleased with how it came out. I topped mine with freshly sliced strawberries and blueberries for added flavor and seasonal decoration.

Preparation Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:Basic Cheesecake with fruit toppings

  • 12 oz. cream cheese softened
  • 4 oz. (1/2 cup sour cream)
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • One 9 inch graham cracker crust

Instructions:

  • In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
  • Pour into crust and bake for 45 minutes at 350 degrees. Remove from oven and let cool.
  • Chill for at least 4 hours or up to 2 days before serving. Top with fruit topping, whipped cream, or just eat plain!
Basic Cheesecake with fruit toppings
 
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Posted by on May 16, 2011 in Cakes

 

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Carrot Cake with Cream Cheese Frosting

Mom

Mom often made this carrot cake for birthday celebrations. I got the recipe from my cousin Haley. Since Mom had passed away seven years earlier, Haley made it for Aunt Jaymie’s 60th birthday as a way of ensuring that a piece of Mom was present.

CAKE:

Ingredients:

  • 3 eggs, beaten, then add:
  • 1 cup dark brown sugar
  • 1 1/2 cups light oil (sunflower)
  • 1/4 cup molasses (add molasses to oil in measuring cup)
  • 3 cups flour (mixed wholemeal/white)
  • 2 1/2 – 3 cups grated carrots
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp vanilla
  • 8 oz cream cheese
  • 1 cup chopped walnuts

Instructions:

  • Grease and flour a cake pan.
  • Bake at 350 degrees for 30-40 minutes until knife comes out clean.
  • Same recipe for pumpkin cake- Just omit cream cheese and add tinned pumpkin)
  • Then frost with Cream Cheese Frosting

FROSTING:

Ingredients:

  • 8 oz cream cheese
  • 4 oz butter
  • Nearly lb icing sugar
  • Vanilla to taste
  • Lemon juice (or lime!)

Instructions:

  • Beat together until smooth.
 
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Posted by on May 16, 2011 in Cakes

 

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Lemon Cake

Aunt Jaymie

A very basic recipe, this lemon cake is ideal for a novice cook or anyone who is in a hurry. Serve it at a summer BBQ, cocktail party, or other semi-casual social function.

Preparation Time:
Cooking Time: 30-35 minutes

Ingredients:

Cake

  • Small lemon jello
  • Yellow cake mix
  • ¾ cup water
  • ¾ cup oil
  • 4 eggs

Glaze

  • ¾ package confectioners’ sugar
  • Juice of 2 lemons
  • Rind of 1 lemon

Instructions:

  • Beat cake ingredients for 2 mins or just until mixed.
  • Bake at 350o for 30-35 mins. in 9×13 inch pan.
  • Poke holes in cake with a carving fork and pour glaze over.
  • Prepare 1 day before serving.
 
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Posted by on May 16, 2011 in Cakes

 

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German Coffee Cake

Grandmama

Coffee cake has always been enjoyed on Christmas mornings in my family. Christmas simply wouldn’t be Christmas without this breakfast staple. My grandmother (Grandmama) made it for her five children. In turn, my mother and all her sisters made it for their families. After my mother passed, I started to carry on the tradition by making it for my father and brother. Someday, I hope to make it for my own children when the time comes.

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 Coffee Cake

A Recipe with a Long Genealogy:

This recipe has a long genealogy. As the below excerpt from Grandmama’s cookbook shows, her grandmother made coffee cake for her when she was a little girl. Upon tracing my roots on Ancestry.com, I discovered that my great-great grandmother, referred to as “Grandma” in the story below, was born Augusta “Gussie” Ovitz Von Wilamowitz on October 14, 1878 in Wisconsin. Her mother was born Wilhemina Keehn on August 3, 1851 and died October 6, 1944. Wilhemina had seven children with Henry Von Wilamowitz (1851-1924) who she married on April 15, 1870 in Wisconsin. She died October 19, 1960. Grandmama got the recipe from Aunt Babe who I assume is the “Auntie” in the story. She was probably one of Grandma Ovitz’s six siblings.

Further research revealed that the surnames Wilamowitz and Keehn are both of German origin which confirms family legend that my maternal line emigrated to the U.S.A. from Germany. When I Googled “German coffee cake recipes,” I found that the ingredients and instructions exactly matched the ones in Grandmama’s recipe, so it is safe to assume that this recipe came from my fourth great grandmother or her mother before her- whoever emigrated from Germany. I do know (from Ancestry.com) that Grandma Ovitz’s husband was a first generation American and his father Otto Von Wilamowitz was born in 1806 in Germany. 

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History of coffee cake recipe (reprinted from The Ince Family Cookbook):

“When I went to Delavan as a little girl, Mommo would always take me the first morning down to Grandma’s house on the corner. Grandma’s house was a one-story white frame house with a green roof and green trim. The front porch, which was on the left side of the house, was glassed in. In back was a garage (but no car), and two big rain barrels where Grandma collected rain water. Once she washed my hair in her rain water and rinsed it with vinegar and water.

In the dining room there was usually a wooden frame by the window with stretched burlap where Grandma and Auntie always wore long dresses, a white apron, and Grandma’s black high shoes had buttons. I remember her best sitting in a rocking chair where she would be tatting with ivory bobbins or stitching material together for quilts. Mommo and I would walk back up the hill carrying two coffee cakes, which were always waiting for us for me at Grandma’s. I would eat them in the mornings with stewed apricots, always with Poppo and Mommo in the dining room. They would last a day or two.”

        – Jean Gregory Ince, 1993

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Preparation Time: 4 hours
Cooking Time: 25 minutes

Ingredients:

Cake

  • 1 cup scalded milk, hot
  • ¼ cup Crisco or butter (shortening)
  • 1 egg
  • ¼ cup sugar
  • 1 cup raisins
  • 3 cups flour
  • 1 tsp. salt
  • 1 yeast cake (may be substituted for dry yeast)
  • Grated rind of ½ lemon

Topping

  • 1 tsp cinnamon
  • ½ cup flour
  • 1/8 tsp. salt
  • ¼ cup sugar
  • 2 Tbsp. butter, cut in until it is like course meal.

Instructions:

  • Put sugar and shortening in a bowl, pour hot milk over them. When lukewarm, crumble in yeast cake or stir in dry yeast. Let stand for about 5 minutes.
  • Add beaten egg and lemon rind.
  • Stir in 1 ½ cups flour with salt sifted in.
  • Add raisins and stir in remaining 1 ½ cups flour.
  • Cover and let rise in a warm place for about 2 ½ hours.
  • Grease tins, put dough in with spatula, and pat down with floured hands.
  • Cover with topping and let rise for one hour.
  • Bake at 350 degrees for 25 minutes.

Serving Suggestion:
You can eat this cake with dried apricots as Grandmama did when she was a little girl or with coffee and scrambled eggs (my preference).

Chef’s Tip:
Be very careful when adding the yeast. If using dry yeast, follow the instructions for activation on the package and use a thermometer if possible. The milk cannot be too hot or too cold. It must be lukewarm. Otherwise, the dough will not rise properly and you will end up with something other than cake.

 

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