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Chocolate Frosted Banana Cake

June 20, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy, Easy Cake Recipes, New Cake Recipes, Snack

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cake Chocolate Frosted Banana Cake - This country style, homemade banana cake recipe is suoer moist and dense from the banana puree. We even included a second recipe for luscious choclate frosting, because the only thing that make this banana cake recipe better is chocolate!

Prep Time: 10 mins
Cook Time: 40-45 mins
Servings: 6-8
Main Ingredient: Banana, Chocolate
Difficulty Level: 1

Ingredients to make Chocolate Frosted Banana Cake

2/3 cup Milk (I used almond)
1 tbsp Vinegar
1 cup softened Butter
1 1/3 cup Demerara Sugar
2 Eggs, beaten
1 1/2 cups Banana, pureed
2 tsp Vanilla Extract
2 cups All Purpose Flour
1 cup Cocoa
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
Optional chopped walnuts can be folded in at the end

FROSTING:
1/2 cup Cocoa
1/4 cup melted Butter
1/4 cup Banana, pureed
2 tbsp + Milk (the recipe calls for 2 tbsp but I needed much more to bring this icing together where it was still thick and smooth. Use your eyes!)
1 tsp Vanilla Extract
3 cups Icing Sugar

Directions to make Chocolate Frosted Banana Cake

Step 1:

Preheat oven to 350Œ and oil a bundt pan really well.

Step 2:

In a separate bowl, combine all the dry ingredients. Slowly add the dry ingredients to the wet. Donft overmix! It should be a bit lumpy. Spoon batter into the well oiled bundt pan.

Step 3:

Bake for 40-45 minutes until a knife comes out clean.

Step 4:

FROSTING: In a medium bowl or food processor, whisk or mix together the cocoa, butter, banana, milk and vanilla. While whisking add the icing sugar until combined and smooth.

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Vanilla Cupcakes or Cake with Frosting

June 14, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy, Easy Cake Recipes, New Cake Recipes, Snack

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Vanilla Cupcakes or Cake with Frosting - This very versatile vanilla cake recipe, not only includes the frosting recipe, it can be made into a quick easy cake, or cupcakes. If making for a kids party, add some color to the frosting, for a special treat, kids love it!!

Prep Time: 10 mins
Cook Time: 20-25 mins
Servings: 24
Main Ingredient: Flour, Frosting
Difficulty Level: 2

Ingredients to make Vanilla Cupcakes or Cake with Frosting

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions to make Vanilla Cupcakes or Cake with Frosting

Step 1:

Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.

Step 2:

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.

Step 3:

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean

Step 4:

1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

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Easy Cherry Streusel Coffeecake Recipe

May 21, 2010 by dataentry2  
Filed under Baked, Cake, Dessert, Easy, Easy Cake Recipes, New Cake Recipes

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cherry coffeecakeA nice hardy streusel coffeecake recipe for you and your friends to enjoy. The cherries ad a nice touch to this nice dessert recipe. Enjoy!

Ingredients to make Cherry Streusel Coffeecake Recipe:

2 1/4 c All-Purpose Flour
3/4 c Granulated Sugar
2/3 c Butter, softened
1/2 t Baking Powder
1/2 t Baking Soda
3/4 c Carnation Evaporated Milk
1 x -(undiluted)
1 T Lemon Juice
1 ea Egg
1 t Almond Extract
19 oz Cherry Pie Filling
1/3 c Sliced Almonds

Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of the mixture. Add baking powder and baking soda to the remaining flour mixture. Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until thickened. Add egg and extract; beat well. Add to dry ingredients; stir just until moistened.

Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell. Spread pie filling in shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake.

Bake in 350F oven 50 to 55 minutes. Makes 1 cake.

 NOTE: You can substitute 2 1/4 cups All-Purpose Wheat & Oat Flour -OR- 2 1/2 cups Cake & Pastry Flour.

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So Moist Chocolate Cake

October 21, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy, Easy Cake Recipes, New Cake Recipes, Snack

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cake So Moist Chocolate Cake - This unbelievably moist, chocolate cake recipe is made with 3 eggs and sour cream, how could it not be moist? Made into old fashioned layer cake, we snuck a little raspberry jam into the homemade frosting for an added subtle flavor. Definately a “Chocolate Lovers” dream come true!

Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6-8
Main Ingredient: Devils Food Cake Mix
Difficulty Level: 2

Ingredients to make So Moist Chocolate Cake

1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)

1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar

Directions to make So Moist Chocolate Cake

Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

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Berries and Boston Cream

June 10, 2009 by Firehouse Chef  
Filed under Baked, Cake, Dessert, Easy Cake Recipes, Snack

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  Berries and Boston Cream - The fabulous light texture of the cake, the rich sweetness of the chocolate, and the luscious fresh berries, all combine to create this chocolate cake recipe! The perfect Holiday dessert, What more can we say? No doubt, this is a “must try”.

Prep Time: 30 mins
Main Ingredient: Cake, Berries
Difficulty Level: 4

Ingredients to make Berries and Boston Cream

WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter

GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar

GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water

Directions to make Berries and Boston Cream

Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

Image Source: Charles Haynes

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Checkerboard Cake

June 9, 2009 by Firehouse Chef  
Filed under Dessert, Easy Cake Recipes, No Cook, Snack

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checkerboard_cake Checkerboard Cake - This distinctive cake has been a family favorite at our house forever, and actually is a “No-Bake” dessert. The chocolate sauce is made stove top, but thats all!

Prep Time: 20 mins
Servings: 8
Main Ingredient: Cake, Chocolate
Difficulty Level: 2

Ingredients to make Checkerboard Cake

3 Unsweetened chocolate 1 oz Squares or the melted choc

1/2 c White sugar

1/2 c Hot water

1 tb Gelatin,unflavored

2 tb Cold water

4 Egg yolks,beaten

4 Egg whites,beaten

1 ts Vanilla

1 c Heavy cream,(whipping)

1/2 c Almonds, blanched,browned,coarsely chopped

1 lg Angel food cake

Directions to make Checkerboard Cake

Step 1:

Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.

Step 2:

Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture.

Step 3:

Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.

Step 4:

The cake can be iced several hours before serving and should be served real cold.

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Lemon Cherry Cake

June 9, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Cake Recipes, Snack

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lemon_cherry_cake Lemon Cherry Cake - This creamy, cherry, lemon cake, is a nice change from the traditional. Super rich and creamy, it is bursting with a winning combination of flavors; Lemon, cherry, and vanilla, the perfect blend of tasty fruit.Prep Time: 25-30 mins
Main Ingredient: Cake, Fruit
Difficulty Level: 2

Ingredients to make Lemon Cherry Cake

1 Lemon, pudding cake mix
1 c Confectioners sugar
8 oz Cream cheese, softened
9 oz Cool whip whipped topping
1 Pkg vanilla pudding mix; small amount milk
1 c Cherry pie filling

Directions to make Lemon Cherry Cake

Step 1:Mix and bake cake according to package directions in 9 inch cake pans. Cool completely.
Step 2:Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it.
Step 3:Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don’t add cherries yet.
Step 4:Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.

 

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Black Forest Ice Cream Cake

June 8, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy Cake Recipes, Snack

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  Black Forest Ice Cream Cake - This glorified black forest cake is also an ice cream cake, and great for summer, when it is hot outside. A wonderful, “cooling off” dessert! While it is not hard to make, it does require some freezing time, therefore not a last minute dessert, it does require some plannig.

Cook Time: 30-35 mins
Servings: 6-8
Main Ingredient: Cake, Ice Cream
Difficulty Level: 2

Ingredients to make Black Forest Ice Cream Cake

1 qt Golden vanilla ice cream,softened
1 3/4 c Unsifted all purpose flour
2 c Sugar
3/4 c Cocoa
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 Eggs
1 c Strong black coffee
1 c Buttermilk, or sour milk
1/2 c Vegetable oil
1 ts Vanilla
3 c Whipping cream
1 c Cherry pie filling

** To sour milk, use 1 TBSP vinegar and enough milk to equal 1 cup.

Directions to make Black Forest Ice Cream Cake

Step 1:Firmly pack ice cream into a foil-lined 9inch round cake pan. Cover and freeze about 2 hours.
Step 2:Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat on med speed 2 minutes. Batter will be thin. Pour batter into greased and floured 9inch round cake pans. Bake at 350 for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pans and cool completely.
Step 3:Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second cake layer top side up over ice cream layer. Gently spread whipped cream on top and sides of cake.
Step 4:Fill center with cherry pie filling. Cover and freeze at least one hour before serving.

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Carrot Zucchini Cake

June 1, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy Cake Recipes

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  Carrot Zucchini Cake - Help ease all your dessert guilt by having a healthy dessert. Sure it’s cake, but it has “good-for-you” veggies in it too. Feeling better about it now, good, go make one now!Prep Time: 15 mins
Cook Time: 30 mins
Main Ingredient: Zucchini, Carrot
Difficulty Level: 2

Ingredients to make Carrot Zucchini Cake

2 Egg
1 c Carrot,grated
1 c Sugar
1 c Zucchini,grated
2/3 c Oil
1/4 c Coconut,shredded
3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 ts -Salt

CREAM CHEESE ICING
1 pk Cream cheese,4 oz
1/4 c Butter
1 ts Orange rind,grated
2 c Icing sugar
1 ts Vanilla

Directions to make Carrot Zucchini Cake

Step 1:CAKE: Preheat oven to 350F. Grease & flour 9 inch pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add first mixture in large bowl & beat together till mixed (batter will be thick).
Step 2:Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.
Step 3:ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy.

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