Smith Island Cakecooks Country Recipes

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SMITH ISLAND CAKE



Smith Island Cake image

This recipe is from Saveur magazine. "The cake has been around for generations" and is a weekend staple in most homes of Smith Island families. "Every Saturday almost every family makes one."

Provided by MissHermes

Categories     Dessert

Time 55m

Yield 1 8, 10-20 serving(s)

Number Of Ingredients 12

8 large Reese's Peanut Butter cups, frozen
nonstick cooking spray
1/4 cup flour
1 (18 1/4 ounce) box yellow cake mix, preferably Duncan Hines
2 cups evaporated milk
3 tablespoons evaporated milk
6 tablespoons butter, softened
1 teaspoon vanilla extract (I like to double it)
1/2 teaspoon salt
4 eggs
6 cups confectioners' sugar
1/4 cup unsweetened cocoa

Steps:

  • Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
  • Heat oven to 350°F Grease four 8-inch round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside.
  • Put cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1/3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 10-12 minutes.
  • Divide half the batter between prepared cake pans. Set remaining batter aside.
  • Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges.
  • Bake until cooked through and golden around edges, 12-14 minutes. Set aside to cool lightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans.
  • Repeat process a second time with cooking spray and remaining flour and batter.
  • When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4-5 minutes. Let cool for 5 minutes. Stir well.
  • Spread a cake layer with about 1/4 cup of icing; sprinkle with about 1 tsp powered peanut butter cups. Top with another cake layer and repeat process to make 8 layers total. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2-3 hours before serving.
  • The cake can be stored for up to a week refrigerated in an airtight container.

Nutrition Facts : Calories 685.5, Fat 19.5, SaturatedFat 8.6, Cholesterol 119.9, Sodium 593, Carbohydrate 121.4, Fiber 1.4, Sugar 93.2, Protein 9.4

SMITH ISLAND CAKE(COOK'S COUNTRY)



Smith Island Cake(Cook's Country) image

Make and share this Smith Island Cake(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Dessert

Time 35m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 7

10 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
8 tablespoons unsalted butter, softened (1 stick)
1 recipe yellow cake batter (enough to make two 8-inch layers, about 5 1/3 cups of batter)

Steps:

  • For the frosting: Place chocolate in large bowl. Heat cream, sugar, and salt in saucepan over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Pour hot cream mixture over chocolate and whisk until smooth. Whisk in vanilla and butter until glossy. Cover and refrigerate until icing is firm but still spreadable, about 1 hour.
  • For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease and flour two 8- or 9-inch cake pans and line with parchment paper. Spread one-eighth of batter (about 2/3 cup) evenly in each pan and bake until edges are golden brown and cake springs back when touched, 10 to 14 minutes. Cool on rack 5 minutes. Run a knife around pan perimeter to loosen cake, then invert onto rack to finish cooling. Cool pans to room temperature, then wipe clean and repeat process 3 more times for a total of 8 layers.
  • To assemble: Place 1 cooled cake layer on serving platter. Spread 1/4 cup frosting over cake. (If frosting is too firm, let warm at room temperature 5 minutes, then stir to soften.) Top with second cake layer and additional 1/4 cup frosting. Repeat, alternating layers of cake and frosting and finishing with cake layer. Frost top and sides with remaining frosting. Serve.

Nutrition Facts : Calories 302.7, Fat 22.5, SaturatedFat 14.2, Cholesterol 71.3, Sodium 85.8, Carbohydrate 25.9, Sugar 25.1, Protein 0.7

SMITH ISLAND CAKE



Smith Island Cake image

Really tender cake layers with buttery vanilla flavor. A lightly sweet ganache icing helps balance out the whole thing. Prepare this showstopper for a special occasion and receive rave reviews. Using aluminum pans really speeds up the assembly and cooking process. The batter holds well while the other layers cook.

Provided by Pam Lolley

Time 5h45m

Yield 16

Number Of Ingredients 14

4 cups heavy cream
¼ cup light corn syrup
24 ounces bittersweet baking chocolate, chopped
¼ teaspoon kosher salt
cooking spray
1 ½ cups salted butter, softened
2 cups white sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour, sifted
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
1 ¾ cups buttermilk, at room temperature

Steps:

  • Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
  • Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
  • Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
  • Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
  • Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
  • Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
  • Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
  • Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.

Nutrition Facts : Calories 845.4 calories, Carbohydrate 78.5 g, Cholesterol 188.3 mg, Fat 55.5 g, Fiber 4 g, Protein 10.1 g, SaturatedFat 34 g, Sodium 395.9 mg, Sugar 47 g

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