Kiss, kiss, love, love...!

RED VELVET CAKE

True love in cake form...so gorgeously scarlet with a pillowing, creamy-soft frosting that isn't too sweet, but perfectly compliments the beauty it's sitting on!

Make this for your lover...or for yourself...or for anyone you need to impress - they will not soon forget it!

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2 1/2  cups cake flour (such as Softasilk)

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons unsweetened cocoa powder

2/3 cup butter, softened

2 cup sugar

2 eggs

2 ounces red food coloring (two small bottles for a deep red, one, if you want a lighter shade)

1 cup buttermilk

3 teaspoons vanilla extract

1 teaspoon white vinegar

1 teaspoon baking soda

Preheat oven to 350 degrees.  Coat two 9 inch round or square cake pans with vegetable cooking spray and dust with 1 tablespoon, each, cake flour, tapping upside down to remove the excess, and set aside.

In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder.  Set aside. 

In a large bowl cream the butter and sugar until light and fluffy, at least 2 minutes.  Beat in eggs and vanilla.  Carefully beat in red food coloring, scraping bowl frequently.

Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture.  In a small bowl combine the vinegar and baking soda and quickly stir into the batter.  Immediately pour into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out still moist, with large crumbs – or almost clean, but not wet/raw.  Do not over-bake!  

Allow to cool in the pans on a wire rack for 10 minutes.  Remove cake from pans by placing the wire rack on top of the cake and invert; allow to cool completely.  (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.)  

Frost with Whipped Cream Cheese Frosting.  (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)

Whipped Cream Cheese Frosting

3 cups heavy whipping cream

Two 8-ounce pkgs. cream cheese, softened

2 cups powdered sugar

4 teaspoons vanilla extract

In a medium bowl beat the whipped cream until stiff peaks form.  Set aside.  In a large bowl beat the cream cheese until smooth and fluffy.  Beat in powdered sugar and vanilla.  Gently fold in whipped cream.  (This makes a lot of frosting, but it’s worth it!  You may not use it all on the cake, but it’s great on other things, too.)

Dark and Lovely!

MOCHA CAKE with CHOCOLATE WHIPPED CREAM FROSTING

I can not get enough of this cake! Which isn't necessarily a good thing...

This is the cake that is requested most from my arsenal and for a reason. It's moist, dark, very chocolaty, and easy. It always turns out great, and gets better the next day.

I've used it for berry "shortcake", simply dusted with powdered sugar as a snack, and it will even make an appearance at my daughter's wedding. How special is that?!

I've paired it here with gorgeous whipped cream and cocoa powder - and no one would ever think it was anything less than gourmet!

(The photo is actually half a recipe - baked in two 8-inch rounds, and then split. It's tall like that...imagine what you could do with the whole batch!!)

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2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups sugar

2 eggs

1 cup oil

1 cup milk

1 1/2 cups hot brewed coffee

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Coat two 9 or 10-inch pans, or a 9x13-inch pan, with vegetable cooking spray and set aside.

In a large bowl whisk together the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Whisk in the eggs and then the oil, milk, hot coffee, and vanilla, until smooth. Batter will be thin.

Divide evenly between pans (they will be full...you could use twice as many pans!) and bake for 25-30 minutes or JUST until a toothpick comes out with large moist crumbs attached. DO NOT over bake, and don't wait till it starts to pull away from the pans. Remove to wire rack and cool completely, place plastic wrap over cake when it's still slightly warm - this will make it even more moist. Run a knife around the edge and invert to release cake. Frost as desired.

COCOA WHIPPED CREAM

2 cups heavy whipping cream

3-4 tablespoons unsweetened cocoa powder - depending on how chocolaty you want it

1/3-1/2 cup powdered sugar

1 teaspoon vanilla extract

In a medium bowl whip the cream until frothy and slightly thickened. Add in the cocoa powder, sugar, and vanilla. Beat until firm peaks form.

Store cake, covered, in the fridge.

Not your ordinary cornbread...and not for purists!

CORNBREAD CAKE

I grew up with this as the only cornbread we ever had, and ate it with soup, chili, chowder...so, of course, it's cornbread to me. But most who try it say it's more cake-like because it's very light and sweet with a touch of cinnamon.

Doesn't matter...it's all semantics! But one thing is for sure - it does have corn in it. Chewy bits that add to the sweetness and flavor...so, there.

I've made this in a long pan, two cake pans, or as muffins and always with lots of butter melting over the hot pieces....no matter the shape, each is wonderful in it's own way.

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2 cups flour

1 1/2 cups yellow cornmeal

4 eggs

1 1/2 cups sugar

1/2 cup brown sugar, packed

1 cup oil

1 teaspoon vanilla

One 15-ounce can whole kernel corn, undrained

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

3/4 teaspoon baking powder

Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.

In a large bowl whisk together the flour and cornmeal. Set aside.

To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).

Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

(I always rub the top while it's hot with butter...just 'cause. You don't have to do this!)

This freezes great, too. Just wrap tightly with plastic wrap and then foil and freeze.

Cake Emergency?

MAYONNAISE CAKE

My mom passed away almost 4 months ago, and I was fortunate enough to get to go through all of her cookbooks. A bittersweet task, for sure.

After all...my love of cooking, and especially baking, came directly from her kitchen. Growing up and being without extra cash for groceries other than beans, potatoes, and protein, dessert was a once-a-week specialty item, if that. (The cookie jar, however was continually full to the brim. Apparently cookies were not considered dessert. I'll not argue the point...a higher authority has spoken...we'll leave it be.)

Mom had shelves and shelves of books. I quickly learned - leafing through them - that tucked inside each would be several handwritten recipes, or clippings, or tearing-out-of-magazines, and I was discovering what her favorite types of dishes, or secret passions, were:

Zucchini - a whole sweet little notebook filled with recipes taped to the pages. Mushrooms - big circles around every recipe that contained them. Bread - yeast, mostly - gorgeous, giant, country loaves, or dainty rolls that looked like birds.

And amongst all the traditional Betty Crocker, Better Homes & Gardens, and every single Taste of Home ever published were scattered cookbooks picked up from all the places she traveled. Far or near - from Texas to Massachusetts - she snatched one up. Often times, two. And within a few days back from her vacation, I'd get a package in the mail. A loving gift to a fellow cook.

I brought armloads of them back to my house and found one from Sturbridge, Mass. Inside was a recipe for mayonnaise cake. I'd heard of this, but had never made one, so yesterday was the time.

I changed it a little - added some chocolate chips, coffee crystals, and a touch of cinnamon. It's very moist and definitely unique. I have a favorite chocolate cake recipe, and nothing will ever usurp it...so this will be a "snack cake" and it will know it's place - but shall show up, cooling on my counter, several times in the future, I'm sure! (Hon called it Brownies - whatever...doesn't matter in the least!)

What I found entertaining was the commentary beneath the recipe: "This is a wonderful cake to make if you don't have eggs and need a cake for an emergency."

I love it.

Finally, someone is ready to admit there is such a thing...and thankfully, gave a solution to remedy it!!

So...for YOUR next cake emergency - here ya go...

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Vegetable cooking spray

1 cup mayonnaise

1 cup sugar

1 teaspoon vanilla

2 cups flour

1/4 cup unsweetened cocoa powder

1 teaspoon instant coffee crystals

2 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon cinnamon

1 cup water OR 1 cup leftover coffee, but omit the crystals

3 tablespoons chocolate chips

Preheat oven to 350 degrees. Coat a 9 inch baking pan with cooking spray and set aside.

In a large bowl whip the mayonnaise, sugar, and vanilla until fluffy. In a small bowl combine the flour, cocoa powder, coffee crystals, baking powder, salt, and cinnamon. Alternately add the flour mixture and the water to the mayo mixture, beating well after each addition. Fold in chocolate chips.

Pour into prepared pan and bake for 25-35 minutes or until large moist crumbs are attached to a toothpick when inserted in the middle. Cool on a wire rack and frost if desired.

I served it with Chocolate Whipped Cream: 2 cups sweetened whipped cream with 2 tablespoons chocolate sauce stirred in.

How very lovely!

CASSATA CAKE

A friend - who's NOT a baker by any stretch of the imagination - asked me for a recipe for a Cassata Cake that she could make for another friend for her birthday. (I'm not Italian - I'd never heard of it, sorry to say!)

This is what I came up with - and not knowing the difference - think it's pretty darn wonderful.

Miss T also wanted me to come to Florida (I live in Washington Sate) to help her bake it... girlfriends slumber party weekend! I can't be there...but I sent her step by step photo instructions and I think (hope) it will be fine.

I'm sure it will be.....maybe I can still make that flight....

(In searching and learning about this, I've seen them frosted only on the top or all over - filled with fruit and nuts, or just cream - so I guess it's whatever you love, put it in there! These are Miss S's favorite flavors...you do what you wish.

I also used a 4 inch cookie cutter and made individual cakes. This was actually genius on my part....I wanted more to work with if for some reason it turned into a huge mess before getting a photo - which has happened more times than I care to admit. See? Genius, I say....)

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Genoise:

Vegetable cooking spray

3/4 cup Softaskilk brand cake flour, plus additional for dusting pans

1/4 rounded teaspoon table salt (not Kosher)

6 large eggs

3/4 cup sugar

1 1/2 teaspoon vanilla

Preheat oven to 350 degrees. Generously grease three 8-inch cake pans with cooking spray. Dust with flour on bottom and sides, tapping out extra.

Sift together the flour and salt into a small bowl. Set aside.

In a large bowl beat together the eggs, sugar, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted. (See photo below)

Very carefully, with a spatula, fold in the flour/salt just until moistened. Divide evenly between the prepared pans and bake for 10-13 minutes, or until golden and they don’t indent when you touch them in the middle. Allow to cool on wire rack for 10-15 minutes. Run a sharp knife around the edge and invert onto rack. (May need to run a cake/pie server under the cake if it wants to stick to the pan.) Cool completely.

Raspberry Sauce:

2 cups fresh raspberries

1/2 cup sugar

Pinch of salt

1 teaspoon fresh lemon juice

In a medium saucepan place raspberries, sugar, salt, and lemon juice. Bring to boil over medium heat, stirring occasionally. Cook for 5 minutes. Remove from heat and allow to cool completely. (May be made 2 days in advance and kept in the fridge.)

Ricotta Filling:

One 15-ounce container ricotta cheese

1 teaspoon Fiori de Scilia (if you don’t have that use 1 teaspoon pure vanilla extract plus 2 teaspoons fresh lemon or orange zest)

2/3 cup sugar

In a food processor combine ricotta, Fiori (or vanilla and zest), and sugar until smooth and silky. Transfer to a bowl, cover and chill, if not using right away. (May be made 2 days in advance and kept in the fridge. Remove from fridge to set at room temp for 30 minutes before assembling the cake.)

To assemble cake:

Additional ingredients needed:

1/2-3/4 cup Chambord

2-(5) cups homemade sweetened whipped cream – if completely frosting the cake you will need the (5) cups…1 (2 2/3) cup heavy whipping cream, 2 (5) tablespoon sugar, 1/2 (2) teaspoon vanilla extract

1 cup fresh raspberries

Mint leaves, if desired, for garnish, lemon zest

Remove Ricotta Filling from the refrigerator and allow to set at room temperature for 30 minutes for easier assembly.

Place one layer of the cake on a plate or cake stand. Brush or drizzle enough Chambord (about 3 tablespoons) over the cake to become moist, but not soggy, allowing it to soak in for a couple minutes.

Carefully spread half of the Ricotta Filling over the cake layer. Carefully spread half of the Raspberry Sauce over the ricotta layer.

Repeat with second cake layer, Chambord, remaining Ricotta Filling, and Raspberry Sauce. Place final cake layer on the top and brush with remaining Chambord.

Spread whipped cream over the top layer of cake (or frost entire cake with whipped cream) and scatter whole berries. Garnish with fresh mint leaves and fresh lemon zest, if desired.

Chill for at least two hours.

The darker...the better!

DARK MOCHA CAKE

This cake isn't just moist - it's SUPER moist. I know there are a thousand versions of it going around, but it's on here because this has to be the most requested cake I make...so far. Life's not over, yet!!

I love to use it for everything - it stands up to stacking and frosting, but my favorite way is as a 'shortcake' for berries. Straw, raz, black...any berry is a star with this cake! Lots of creamy, white whipped cream and I can be happy.

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2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup oil
1 1/2 cups hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Peheat oven to 350 degrees. Coat a 9x13 or two 8-inch rounds with vegetable cooking spray.

Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.

Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.

Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist.

Beautiful inside and out!

PECAN CHOCOLATE TORTE

A beautiful cake! Crushed berries would be perfect to nestle between the layers, too.

Take a peek at the inside, below…

(As always, see my sugar-free version of this recipe at Eating Well...Living Thin)

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Cake:

Vegetable Cooking Spray

1 cup broken pecans or walnuts

2 tablespoons flour

Pinch of salt

2 1/2 teaspoons baking powder

4 eggs

3/4 cup sugar

1/2 teaspoon vanilla

1/8 teaspoon cinnamon

1/4 cup hazelnut syrup (such as DaVinci or Torani)

Frosting:

1 1/2 cups heavy whipping cream

1/2 cup plus 1 tablespoon sugar

6 tablespoons unsweetened cocoa powder

1/4 teaspoon cinnamon

Preheat oven to 350 degrees. Coat two 8-inch round cakes pans with vegetable cooking spray and set aside. Place a medium bowl and electric mixer beaters in the freezer.

In a small bowl combine pecans, flour, salt, and baking powder. In a blender or food processor, add eggs, sugar, and vanilla. Process for 30 seconds. Add the nut mixture. Cover and process until smooth; about 1 1/2 minutes. Divide batter between prepared cake pans. (It will seem like a very little amount of batter.)

Bake for 15-25 minutes or until top springs back when lightly touched. (Centers may appear fallen slightly.) Cool in pans on wire racks for 10 minutes and then loosen cakes and remove from pans. Return to racks and cool completely.

In the chilled bowl whip the heavy cream until soft mounds form. Add the sugar, unsweeted cocoa powder, and cinnamon. Beat until just combined. Return to the fridge until ready to use.

To assemble the cake: Split each layer in half, horizontally, with a serrated knife. Brush at least two of the layers with the hazelnut syrup. Place one on a plate and spread 1/3 cup of frosting. Repeat until you've used all the layers. Frost the top and sides of the cake. Garnish with berries, or chocolate curls if desired. Makes 16 servings.

My favorite banana cake...sure...I'll share!

MY FAVORITE BANANA CAKE

I've been making this for years...and sometimes use it as my banana 'bread'. It's very moist, and has great banana flavor.

I love to let my bananas get black and throw them in the freezer so I can make this anytime I want.

My family doesn't care for nuts in baked goods that much, but some chopped walnuts or pecans would be wonderful in this.

(A no-sugar-added version is on my blog Eating Well...Living Thin, if you're interested in that.)

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Vegetable cooking spray

2 teaspoon lemon juice

2/3 cup milk

2 1/3 cups flour

1 2/3 cups sugar

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup shortening

2/3 cup mashed, very ripe bananas

2 eggs

Preheat oven to 350 degrees. Coat two 8 or 9-inch cake pans with the vegetable cooking spray and set aside.

In a small bowl stir together the lemon juice and milk and let sit for a minute.

In large bowl combine the flour, sugar, baking powder, baking soda, and salt. Beat in the shortening, banana, and milk mixture for 2 minutes. Beat in the eggs for another 2 minutes. Pour into prepared pans and bake for 25-35 minutes or until when a toothpick is inserted in the middle, moist crumbs are attached. Allow to cool in pans on wire rack for 10 minutes. Turn out, and cool completely. Frost if desired.

Fall is in the air - or will be...eventually...

APPLESAUCE CAKE

WITH CARAMEL WHIPPED CREAM FROSTING

But don't wait for autum to make this. It's so easy and, if you need an immediate mood-lift, it makes your house smell simply delicious!

It mixes together quickly, and that's not a typo - there are no eggs!

Topping this with the Caramel Whipped cream, toasted pecans hiding in between the layers, and a drizzle of more caramel sauce on top...well, it's just over-the-moon wonderful!

(For a No-Sugar-Added version of this same recipe visit my other blog, Eating Well...Living Thin.)

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Vegetable cooking spray
3/4 cup butter, softened
2 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
2 cups applesauce
2 teaspoons baking soda
2 1/2 cups all-purpose flour + extra for the pan

Preheat oven to 350 degrees. Coat two 8 or 9-inch round or square baking pans with the cooking spray. Dust with flour and tap out the excess; set aside.

In a large bowl cream together the softened butter and sugar. Beat in the salt, cinnamon, and nutmeg. Heat the applesauce, either in the microwave or on the stove top, until very hot, but not boiling.

Stir in the baking soda. (It will fizz and bubble up, and that's fine.) Beat into the butter mixture...batter will be very thin at this point. Beat in the flour just until smooth.

Pour into prepared pans and bake for 25 minutes, or until golden and a toothpick inserted in the middle comes out clean. Cool in the pans for 15 minutes, then run a knife around the sides and turn cake out onto wire rack to cool completely. Serve or frost with Caramel Whipped Cream - recipe below. Store in the refrigerator.

CARAMEL WHIPPED CREAM

2 cups heavy whipping cream
3 tablespoons powdered sugar
4 tablespoons caramel sauce
5 teaspoons vanilla instant pudding powder
1/3 cup toasted pecans, optional

In a medium bowl beat cream just until thickened. Add the sugar, caramel sauce, and pudding powder. Continue beating until stiff peaks form. Frost top of cake and sprinkle with pecans, if using. Drizzle with additional caramel sauce.