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Weedygarden

Weedygarden

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Since we now have a pie thread, I thought we could have a cake thread as well.

I used to make this cake when I lived in Kansas City. It was published in the newspaper. It is very rich, but loved by many.

Mississippi Mud Cake​


1 cup oil
1/3 cup cocoa
4 eggs
3 teaspoon vanilla
1 3/4 cup sugar
1/2 teaspoon salt
1 1/3 cup flour
1 teaspoon baking powder
1 cup nuts

Mix the ingredients and bake at 300 degrees for 40 minutes. When you take the cake out of the oven, cover with large marshmallows cut in half, sticky side down. Then cover with frosting, poured over the warm cake.

Frosting

1 box powdered sugar
1 stick margarine, melted
4 ounce evaporated milk
1/4 cup cocoa
1 teaspoon vanilla
1 cup nuts
 
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Country Carrot Bundt Cake, Grandma V.​


This is a recipe I got from my Grandma. that she used after she moved to town from the ranch.

Mix:
1 1/2 cup sifted unbleached flour
1 1/2 cup whole wheat flour
1 1/2 cup sugar
2/3 cup nonfat dry milk powder
1 teaspoon baking soda
2 tablespoons baking powder
1/2 t salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 - 2 cups chopped nuts
Mix together all the ingredients in a large bowl. At this stage, it can be put in a plastic bag, labeled, and kept on the pantry shelf for a few days.
Preheat oven to 350 degrees. Grease a 10 inch Bundt pan.

Beat into the dry mix:

6 eggs
1 cup poly-unsaturated oil
1 pound carrots, shredded in food processor

Pour the batter into the pan, bake 50 to 60 minutes or until done. Let cool 15 minutes in pan and turn out onto a serving platter. This will keep a week in the refrigerator and freezes beautifully.

Time to prepare: 15 to 20 minutes.
 

Gooey Butter Cake​


From Kansas City days

Dough

1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 egg
2 1/2 cup flour
1/2 cup milk
1 Tablespoon vanilla
1 pkg yeast

For gooey butter:

2 1/2 cups granulated sugar
1 cup butter
dash of salt
1 egg
1/4 cup white corn syrup
2 1/2 cup flour
1/4 cup water
1 tablespoon vanilla

1. Make a sweet dough by mixing sugar, shortening and salt. Add egg and beat 1 minute until well blended.

2. Dissolve the yeast in the milk. Add flour, then milk with yeast and vanilla to batter. Mix 3 minutes.

3. Turn the dough out on floured board and knead for 1 minute. Place on a lightly greased or oiled bowl, cover lightly with a towel and set in a warm place to rise for 1 hour.

4. Make gooey butter by combining sugar, butter and salt. Add egg and white corn syrup. Mix enough to incorporate. Add flour, water and vanilla.

5. Divide dough into 2 pieces. Place each piece in a different well-greased 9 x 9 x 2inch pan. Crimp edges half way up the side of the pans so butter will not run out underneath. After dough is spread, punch holes in the dough with a fork (to keep the dough from bubbling when baking).

6. Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes, then bake in a 380 degree oven for 30 minutes.

Do not overbake as gooey butter will not be gooey if cakes are over baked.

7. After cakes are baked, top with confectioners sugar.

Yield: 2 cakes, 9 servings each.
 

Pumpkin Spiced Bundt Cake​


6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix

Preheat the oven to 350 F. Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.

Frosting:
1 8-ounce package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. This makes enough to frost a 2-layer, 9-inch cake; more than enough for a Pumpkin Spiced Bundt.
 
This would be a great holiday cake.

https://www.southernliving.com/ging...medium=social&utm_campaign=mobilesharebutton2

Gingerbread Bundt Cake​

This gingerbread cake boasts all the warm, nostalgic flavor of Christmas in one irresistible, crowd-pleasing dessert.

By Molly Bolton

Published on November 11, 2023

Ingredients​

Cake:
  • Baking spray with flour
  • 1 cup (8 oz.) unsalted butter, at room temperature
  • 1 1/4 cups firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup molasses
  • 2 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • 3/4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 3/4 cup sour cream, at room temperature
  • 3/4 cup whole milk, at room temperature
Cream Cheese Glaze:
  • 4 oz. cream cheese, softened to room temperature
  • 2 Tbsp. unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1 Tbsp. amaretto liqueur (or 1 Tbsp. milk)
  • 2 Tbsp. milk, plus more as needed
  • Sugared cranberries (optional)

Directions​

  1. Prepare oven and Bundt pan:​

    Preheat oven to 350°F. Spray a 10 to 12-cup Bundt pan with baking spray with flour.

  2. Cream butter and sugar:​

    Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 5 to 6 minutes, scraping down the sides and bottom of the bowl halfway through and again at the end.

  3. Mix in the eggs, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the molasses and vanilla extract until smooth, then scrape down the sides and bottom of the bowl once more.

Combine dry ingredients:​

In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, salt, baking soda, allspice, and cloves; set aside.

Mix milk and sour cream:​

In another bowl or glass measuring cup, whisk the sour cream and milk together until smooth.

Finish cake batter:​

Beginning and ending with the flour mixture, alternate adding the flour mixture and the milk mixture to the batter, mixing on low speed until just combined after each addition. Be careful not to overmix. Use a rubber spatula to gently fold the batter a few times to ensure that all ingredients are evenly incorporated.

Bake the cake:​

Pour the batter into the prepared pan and gently smooth the top. Firmly tap the pan on the countertop a few times to release any air bubbles.

Bake for 45 to 50 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Prepare glaze:​

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until combined and creamy. Add the powdered sugar, amaretto, and 2 tablespoons milk to the bowl and mix on medium-high speed until smooth and combined. Add more milk as necessary, 1 tablespoon at a time, until the glaze reaches a drizzling consistency.

Spoon over the cooled cake. Garnish with sugared cranberries, if desired.
 
Weedygarden said:
I get that! I know your diet thread and I thought about it, but I am in the throes of holiday baking and such. I often start diets, like many, many people do, after the holidays.
Click to expand...
I was just kidding!!! Enjoy your holiday baking! I will bake some cookies maybe on the 20s and a cake too
I am thinking if you do the diet between Thanksgiving and Christmas/Yule whatever you celebrate it will stop further weight gain and get a head start on January.
 
Spring Fling Cake

The Spring Fling Cake used to be made by a place called The Market in Denver. The Market has closed, but the recipe lives on. It was a popular cake. People would often go to a performance at DCPA (Denver Center for Performing Arts) and then go to The Market for coffee and a piece of the Spring Fling Cake or some other dessert or sandwich. Others would order a cake from The Market.

My daughter made a gluten free version one for herself last year for her birthday.

https://www.food.com/recipe/the-mar...5gMND14ZGh3tDrnel_2nbbS2Rl3z2D03KHJFpyi7uTcII

READY IN: 1hr 50 minutes

SERVES: 12-14

INGREDIENTS

CAKE
2 1⁄2 cups shredded zucchini (the zucchini was very finely shredded)
5 eggs
1 1⁄4 cups sugar
1⁄4 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 pinch salt

FROSTING
3⁄4 cup cream cheese, at room temperature
1⁄4 cup butter
2 cups powdered sugar
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla extract

FRUIT FOR THE CAKE
1 pint strawberry, cleaned, stemmed, and sliced
4 kiwi fruits, peeled and sliced
2 mangoes, peeled and sliced
1 pint blueberries
apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)

DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 inch cake pan.

Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
Combine the DRY ingredients in another bowl; then add to zucchini mixture.
Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).

Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
Put on the top layer and frost. The sides of the cake are NOT frosted.
Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

spring fling cake.JPG
 

Chocolate Bundt Cake​

The cooled cake can be simply dusted with powdered sugar, but if you wish, a chocolate drizzle-style frosting can adorn it. Serve this tasty Chocolate Bundt Cake with sweetened whipped cream and lightly sweetened fresh raspberries.

Yield: 10 to 12 servings

INGREDIENTS​

3/4 cup (regular not Dutch processed) cocoa powder, plus 1 tablespoon, divided use

12 tablespoons unsalted butter, softened, plus 1 tablespoon melted for pan prep

6 ounces bittersweet chocolate, chopped

Optional: 1 teaspoon instant espresso powder

3/4 cup boiling water

1 cup sour cream, room temperature

1 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups packed light brown sugar

1 tablespoon vanilla extract

5 large eggs, room temperature

Garnish: powdered sugar for dusting, see cook’s notes

For serving: 15 ounces (3 cups) fresh raspberries and 1 to 2 tablespoons sugar

For serving: sweetened whipped cream or ice cream

Cook’s notes: Chocolate drizzle-style frosting is an option. Combine 2 tablespoons butter and 2 ounces chopped unsweetened chocolate in a saucepan on low heat; stir until melted (do not overheat). Off heat, stir in 1 cup powdered sugar. Beat, adding boiling water (about 2 tablespoons) until thinned to desired consistency. Slowly drizzle over cooled cake.

DIRECTIONS​

1. In small bowl, mix 1 tablespoon cocoa powder and melted butter. Using a pastry brush, thoroughly coat interior of 12-cup Bundt pan. Adjust oven rack to lower middle position and heat oven to 350 degrees.

2. Combine remaining cocoa, chocolate and espresso (if using) in medium heatproof bowl. Pour boiling water over mixture and let sit, covered, for 5 minutes. Whisk mixture until smooth. Let cool to room temperature, and then whisk in sour cream. In separate bowl, whisk to combine remaining flour, salt and baking soda; set aside.

3. Using stand mixer fitted with paddle attachment, beat 12 tablespoons butter, sugar, and vanilla on medium high speed for 3 minutes. Add eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate-sour cream mixture in 2 additions, scraping down bowl as needed. Give batter a final stir or two by hand using a rubber spatula.

4. Scrape batter into prepared pan and smooth top with rubber spatula. Bake until skewer inserted in center comes out with only a few crumbs attached, 45 to 55 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then invert cake onto cooling rack. Cool to room temperature, about 3 hours. Meanwhile, gently toss raspberries with sugar and set aside. Dust cake with powdered sugar, or if you prefer, drizzle with chocolate frosting (see cook’s notes). Serve with lightly sweetened raspberries and whipped cream.

Source: adapted from “Cook’s Illustrated Baking Book” (America’s Test Kitchen)
https://www.ocregister.com/2024/03/19/recipes-make-these-delicious-chocolate-treats-for-easter/
 
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