BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
SWEET CORNBREAD CAKE
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Provided by myfoursonsks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g
CANDY CORN CAKES
Even folks who aren't fans of candy corn will love these Candy Corn Cakes! Red and yellow food coloring and colored sugar give these Candy Corn Cakes their classic Halloween colors.
Provided by My Food and Family
Categories Halloween Desserts
Time 1h51m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Chop 14 cookies coarsely. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring chopped cookies into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
- Tint 1/2 cup frosting with a few drops yellow food coloring; set aside. Spoon 1/2 cup of the remaining frosting into separate bowl. Stir in a few drops each yellow and red food colorings to tint it orange. (Remaining frosting will stay white.)
- Cut each cake layer into 8 wedges. Spread with orange, yellow and white frostings to resemble candy corn as shown in photo. Sprinkle each section with matching colored sugars.
- Cut remaining cookies into quarters. Attach to rounded edges of cake wedges with remaining frostings.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.8693 g, Sugar 0 g, Protein 2 g
STUFFED CANDY CORN CAKE
Not only does this festive bull's-eye cake slice up into pieces that look like giant candy corns, the inside holds a secret cache of the treats themselves that spill forth when you open it up.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the sides of the bowl as needed. Repeat with another third of the flour, then all of the egg-milk mixture and finishing with the flour.
- Divide the batter evenly between the prepared cake pans and bake until the cake has a nice golden brown crust around the edge, bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Combine the confectioners' sugar, butter, milk and vanilla in a large bowl and beat with an electric mixer on low speed until all the sugar is blended into the butter. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Remove 3 tablespoons frosting and place it in a small bowl; leave this frosting plain. Remove another 3/4 cup frosting, place in another bowl and dye with the orange food coloring. Dye the remaining 3 3/4 cups frosting in the mixing bowl with the yellow food coloring. Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting. Fill a second piping bag fitted with a tip with the orange frosting.
- Assemble the cake: Cut a 4-inch circle out of the center of one cake layer (reserve or discard the cut-out cake). Put the cake ring on a spinning cake stand or serving platter and frost the top with about 1/2 cup of the yellow frosting. Fill the hole with the candy corn. Put the other cake layer on top, so that the rounded side of the cake is facing up; push down gently to sandwich the two cake layers together.
- Pipe a ring of yellow frosting along the outside edge of the cake. Pipe a second ring just inside it so they are touching. Pipe the remaining yellow frosting onto the sides of the cake, making sure to connect it to the frosting ring on the top of the cake. Using a large offset spatula, flatten the icing on the side of the cake to frost the outside until smooth.
- Pipe 3 concentric touching rings of orange frosting just inside the yellow rings. Spoon the reserved white frosting on the center of the cake and spread it flat so that it touches the orange frosting.
- Position the tip of a large offset spatula in the center of the cake so the length of the blade looks like a radius and touches the top of all three frostings. Using one continuous, circular motion with gentle pressure (using a spinning cake stand will help), spread the frostings flat on the top of the cake so they form stripes (some of the frosting will come off with the spatula; do not try to reapply it). Let the cake stand at room temperature for 1 hour before serving.
CANEY FORK CORNBREAD CAKES
This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told "well, that's cornbread." Oh really? I've been making them ever since and this recipe has a few of my own ingredients.
Provided by Red_Apple_Guy
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl.
- Heat a skillet and add a little oil for frying.
- Pour enough batter into the skillet to form 4 to 6 inch round cakes.
- Fry until browned on the bottom and flip.
- Fry until both sides are browned.
- Serve hot with butter or with beans or stew.
Nutrition Facts : Calories 154.5, Fat 12.7, SaturatedFat 2.7, Cholesterol 32.1, Sodium 133.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.2, Protein 3.1
CANDY CORN BABY CAKES
Have these colorful cupcakes this Halloween topped with candy corn - made using Betty Crocker™ Super Moist™ cake mix and Rich & Creamy white frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 miniature muffin cups. Make cake batter as directed on box for cupcakes, using water, oil and egg whites.
- Divide batter evenly among 3 medium bowls (about 1 1/2 cups in each). Stir orange food color into one bowl; stir yellow food color into second bowl. Leave remaining batter white. Place about 1 teaspoon of each color batter into each muffin cup, layering colors in order of candy corn-yellow, orange and white. Do not stir! Each muffin cup will be about three-fourths full.
- Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks; cool completely, about 20 minutes.
- Spread frosting on cupcakes. Sprinkle with coarse sugar; top with candy corn.
Nutrition Facts : Calories 151, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Baby Cake, Sodium 120 mg
MARIE CALLENDER'S CAKE-LIKE CORNBREAD
From MasterCook. Don't expect a coarse grained cornbread here. These taste more like corn cake, and are the most awesome muffins I've ever stuffed in my mouth. They don't even need butter.
Provided by Kay D.
Categories Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Thoroughly spray muffin pan cups with non-stick spray.
- Pour mixes into a large bowl.
- Add remaining ingredients and stir well.
- The batter will be very thick.
- Pour into prepared muffin cups.
- I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
- Bake mini muffins for 15 minutes, or until golden.
- Bake regular sized muffins for 20 minutes, or until golden.
CANDY CANE COFFEE CAKE
Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too. -Linda Hollingsworth, Quitman, Mississippi
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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