Chocolate Cake with Fresh Strawberry Frosting

My baby turned one this week. I wanted something fun, flavorful and colorful to help introduce her to the magical world of desserts. This did just the trick.


Chocolate Cake

2 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
2 1/4 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups boiling water
1 1/2 tsp pure vanilla extract

Set oven to 350 degrees. Prepare a 9x9 cake pan.

Combine eggs, sugar and oil until smooth. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add to egg mixture while alternating with boiling water. Stir in vanilla extract.

Bake for 20-25 minutes until an inserted toothpick comes out clean. Completely cool before frosting.

Fresh Strawberry Frosting

1 cup strawberries, finely chopped
about 1 lb of powdered sugar
4 T. butter, softened

In a large bowl, combine butter and (2 cups) powdered sugar. With a hand mixer on medium speed, mix the butter and powdered sugar. Add the strawberries and mix on low for about 2 minutes, or until the frosting is smooth. Continue to add powdered sugar until it is the desired consistency.


{recipes modified from Rookie Cookie}

Flag Cake

My mom's bday is the 24th of July...which is super fun. This year I wanted to try something special for her cake and found this divine recipe from the Barefoot Contessa. It was so patriotic and really really yummy.

Ingredients

• 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
• 3 cups sugar
• 6 extra-large eggs at room temperature
• 1 cup sour cream at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the icing:

(I totally didn't want to use 4 sticks of butter or that much cream cheese. I used maybe a 1/2 stick of butter and half a stick of cream cheese. Do what you want...)

• 1 pound (4 sticks) unsalted butter at room temperature
• 1 1/2 pounds cream cheese at room temperature
• 1 pound confectioners' sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

To assemble:

• 2 half-pints blueberries
• 3 half-pints raspberries

Directions

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

{From Ina Garten}

Lemon Pound Cake...to die for

On Wednesday night I volunteered to take dinner to a few families in the neighborhood freshly home from the hospital. And I feel that dinner is not complete without a dessert, so the dilemma of what to make began.

Of COURSE I opted for this recipe (I can't believe I haven't shared it with you yet). Lemon is my favorite and this pound cake melts in your mouth it is so delicious. It was gobbled up so fast I forgot to take a picture.

I think it is best still warm from the oven, but don't take my word for it.

Lemon-Glazed Pound Cake

3 cups flour

2 cups sugar

1/2 tsp salt

1 tsp baking powder

3/4 cup butter

3/4 cup buttermilk

6 large eggs

2 tsp pure lemon extract

1 T. grated lemon zest (2 medium lemons)

Glaze

1/4 cup freshly squeezed lemon juice

1/4 cup white sugar

Preheat oven to 350 F. Grease and flour a bundt pan.

In a large bowl with an electric mixer on low speed, blend flour, sugar, salt and baking powder. Add butter, buttermilk and 3 eggs. Beat on low until dry ingredients are moistened. Increase speed to high and beat for 2 minutes. Scrape down sides of bowl.

Add lemon extract and lemon zest and blend at medium speed. Add the remaining 3 eggs one at a time, beating at high speed for 30 seconds after each addition.

Pour batter into prepared pan and bake 50-60 minutes or until a toothpick comes out clean.

While pound cake is baking, prepare lemon glaze. In a small pan heat lemon juice and sugar over low heat. Stir constantly until sugar dissolves.

When cake is done, remove from oven and leave in pan. With a toothpick poke holes in the surface of the cake and pour half the glaze over it.

Cool in pan 15 minutes then invert on cooling rack. Brush top of pound cake with remaining lemon glaze. Cool to room temperature, and dust with confectioners' sugar if you want.

{Modified from Mrs Field's Cookie Book}

Rhubarb Streusel Cake with Warm Vanilla Sauce

Does anyone else out there love rhubarb? I love it, but have a hard time thinking of anything better to do with it than throw it in a cobbler/crisp. I found this recipe on Mel's Kitchen Cafe and it was delicious. Because I love Rhubarb, I would recommend adding more than she suggests...but maybe you aren't as big a fan as me.

Rhubarb Streusel Cake with Warm Vanilla Sauce

*Serves 6

Cake:
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted

Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.

In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.

In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.

For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.'

{from Mel's Kitchen Cafe}

Chocolate Toffee Crumble Cake (or BTS Cake)

For my husband's birthday he requested this delicious cake that his aunt makes which I had never made before. But, being the loving wife that I am, I did a little research and found some recipes online...categorized as the "Better than Sex Chocolate Cake." Every single recipe I found used a cake mix and cool whip. I couldn't bring myself to use either, so I did my own thing. And I'm sorry, but the name...has got to go. So here is the Chocolate Toffee Crumble Cake. Delicious.

Chocolate Toffee Crumble Cake

(double this recipe for a double layer cake)

2 1/4 cups flour

1 1/2 tsp baking soda

3/4 tsp salt

1/2 cup cocoa powder

2 eggs

1 1/2 cups sugar

3/4 cup vegetable oil

1 1/2 cups boiling water

1 1/2 tsp pure vanilla extract

1/2 can sweetened condensed milk

6 ounces caramel sauce (I used squirt-on ice cream topping kind)

3-4 Chocolate covered toffee candy bars

Whipped Cream

Set oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick spray and set aside.

In a medium bowl, combine flour, baking soda, salt and cocoa powder. Whisk to combine and set aside.

In a large bowl, combine eggs, sugar and oil and beat with a hand mixer. Alternating with boiling water, add flour mixture in 3 additions. Stir in vanilla.

Pour into a prepared pan. Bake for 30 minutes, or until an inserted toothpick comes out clean.

While cake is cooling, heat sweetened condensed milk and caramel sauce until warm.

(For making my double layer cake, I used whipped cream between the cake and sprinkled with crumbled candy bar)

While cake is still warm, poke random holes into the cake with chopstick/end of spoon/whatever you want. Poor the milk and caramel sauce mixture into the holes.

Whip your own whipped cream to your desired taste. Use this as frosting on the cake. Sprinkle the whipped cream with crumbled candy bars.

(the Chocolate Cake recipe is from Rookie Cookie).

Texas Whopper Cake

This is my favorite chocolate cake. Maybe because it is my mom's recipe. I don't know. But every time I make it, I fall in love all over again. And guess what? I'm not that big of a chocolate fan! I know. Crazy, but true.

Texas Whopper Cake

2 cups sugar

2 cups flour

1/2 tsp salt

1 cup butter

1 cup water

4 T. cocoa

1/2 cup sour cream

2 eggs

1 tsp soda

In large bowl, put sugar, flour, and salt. In heavy pan bring butter, water and cocoa to a boil. Take cocoa mixture from heat as soon as it boils. Add immediately to dry ingredients and stir well. Add sour cream, eggs, and soda, mixing in one at a time until well blended (batter will be very thin.) Bake in a greased pan at 375 for 25 minutes (I usually bake it in a 9x13 pan. This time I tried two 8" pans and the cook time was about the same). Make frosting while cake is baking and frost immediately after cake is removed from oven.

Frosting

1/2 cup butter

1 tsp vanilla

6 T. canned milk (evaporated)

3 3/4 cup powdered sugar

4 T. cocoa

Boil milk, butter, and cocoa in heavy pan until bubbly. Stir in sugar and vanilla one at a time until well blended and smooth. Spread over hot cake.

Lemon Coconut Layer Cake

I am a complete sucker for lemon anything. So when it came time to make my birthday cake, of course I went lemon. I tried this new recipe and it was delicious. I loved the lemon-coconut combination and the pudding in between the layers was so flavorful and divine.

I didn't have 3 cake pans, so I just did two layers. I think it would be even better with 3 layers because there would be more of the pudding filling. But either way...delicious.

Lemon Coconut Layer Cake


CAKE

1 cup flour
1/8 teaspoon salt
6 eggs
3/4 cups granulated sugar
grated rind of 1 lemons
1 tablespoon fresh lemon juice (save the rest of the juice for the filling)
1/2 cup shredded coconut

Preheat the oven to 350 F. Line three 8 or 9-inch cake pans with wax paper and grease. In a bowl, sift together the flour and salt and set aside.

Place 6 of the eggs in a large heatproof bowl set over hot water. With an electric mixer, beat until frothy. Gradually beat in 3/4 cup of the sugar until the mixture doubles in volume and is thick enough to leave a ribbon trail when the beaters are lifted, about 10 minutes.

Remove the bowl from the hot water. Fold in half the grated lemon rind and 1 tablespoon of the lemon juice until blended. Fold in the coconut.

Sift the flour mixture into the egg mixture in 3 batches, folding in thoroughly after each addition.

Divide the mixture between the prepared pans.

Bake until the cakes pull away from the sides of the pan, about 25 minutes. Let stand 3-5 minutes then unmold and transfer to a cooling rack.

FILLING

2 tablespoons cornstarch
2 eggs
grated rind of 1 lemon
juice of 1 lemon (I just used the remaining juice of the lemon I squeezed for the cake)
1 cup water
1 cup sugar
6 tablespoons butter

In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the eggs just until blended. Set aside.

In a saucepan, combine the lemon rind and juice, water, sugar, and butter.

Over a moderate heat, bring the mixture to a boil. Whisk in the eggs and cornstarch, and return to a boil. Whisk continuously until thick, about 5 minutes. Remove from the heat. Cover with wax paper so a skin won't form.

FROSTING

1/2 cup unsalted butter at room temperature
1 cup powdered sugar
grated rind of 1 lemon
6-8 tablespoons fresh lemon juice
1/2 cup shredded coconut

Cream the butter and sugar until smooth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.

To assemble:

Sandwich the 3 cake layers with the lemon filling mixture. Spread the frosting over the top and sides. Cover the cake with the coconut, pressing it in gently.

{Adapted from Complete Baking, by Martha Day}

Pumpkin Cake

Yields: 12 servings

Ingredients:
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspooon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees. Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkel with confectioners' sugar.

The BEST Chocolate Cake

This recipe is FABULOUS! I can't take credit for it, but I CAN give it credit for giving me about 7 unwanted pounds! - I'd have to say, this, my friends...is worth it!

1 Yellow Cake Mix
1 small box of instant Chocolate Pudding
1/2 C. Sugar
- Mix with wire wisk to remove any lumps

Add:
3/4 C. Vegetable Oil
3/4 C. Water
3 Eggs
1 C. Sour Cream
- Mix with electrix mixer for 2 minutes

Add:
1 C. Semi Sweet Chocolate Chips

Put in Bundt Pan and bake 60 minutes at 350 Degrees.
Take out of oven and let cool for 15 minutes...then flip over. (Don't let it cool for much longer because then the cake will sweat and you won't get it out!)

Enjoy this wonder of a cake!