Ingredients
3/4 cup plus 1 tsp. all-purpose flour
1/3 cup plus 1 tsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1 Recipe Cherry or Chocolate Frosting, recipe below
1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
or use
7. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
Tuesday, December 22, 2009
Berry Stack Cake (Super Easy and Melts in your mouth!)
You'll need:
Cake:
1 box cake mix (Betty Crocker)
3 Eggs
Vegetable oil(see box for quantity)
Filling:
8 oz Sour Cream
1 cup Cool Whip Extra Creamy
1 1/2 cups Powdered Sugar
2 pints of Blackberries
Bake the cake as directed on the box in 2 round cake pans.
Make room in the Refrigerator to store the cake.
After the cakes cool cut off the curved part of the cake(eat or throw it out). This will make the cake easier to stack . Then slice each cake in to 2 layers. Giving you a total of 4 layers between both cakes.
Place 1/2" layer of the filling on the top of the bottom cake layer, stacking a new layer on top and repeat don't put the filling on the sides of the cake. Place the rest of the filling on the top layer in a swirled pattern. Cover the center of the top layer with Blackberries or other berries.
To make filling Smash(mull)3 Blackberries(or other berries) in chilled mixing bowl, add Sour cream, Cool Whip, and Powdered sugar. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
I used:
White cake mix for the Blackberry Stacked cake
Yellow cake for the Strawberry Stacked cake.
Next attempts:
I am going to make a 13"x9" one for Christmas. It will only be 2 layers.
Cut the 13" x 9" in half, giving me 2 cakes @ 6 1/2" x 9". Then slice each 6 1/2" x 9" into 2 layers. This will be the easiest way to assembly the cake back into a 13" x 9" cake without breaking it.
This cake will MELT in your mouth. My sister in law at 4 pieces at one sitting. I was in shock that she at that much.
Cake:
1 box cake mix (Betty Crocker)
3 Eggs
Vegetable oil(see box for quantity)
Filling:
8 oz Sour Cream
1 cup Cool Whip Extra Creamy
1 1/2 cups Powdered Sugar
2 pints of Blackberries
Bake the cake as directed on the box in 2 round cake pans.
Make room in the Refrigerator to store the cake.
After the cakes cool cut off the curved part of the cake(eat or throw it out). This will make the cake easier to stack . Then slice each cake in to 2 layers. Giving you a total of 4 layers between both cakes.
Place 1/2" layer of the filling on the top of the bottom cake layer, stacking a new layer on top and repeat don't put the filling on the sides of the cake. Place the rest of the filling on the top layer in a swirled pattern. Cover the center of the top layer with Blackberries or other berries.
To make filling Smash(mull)3 Blackberries(or other berries) in chilled mixing bowl, add Sour cream, Cool Whip, and Powdered sugar. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
I used:
White cake mix for the Blackberry Stacked cake
Yellow cake for the Strawberry Stacked cake.
Next attempts:
I am going to make a 13"x9" one for Christmas. It will only be 2 layers.
Cut the 13" x 9" in half, giving me 2 cakes @ 6 1/2" x 9". Then slice each 6 1/2" x 9" into 2 layers. This will be the easiest way to assembly the cake back into a 13" x 9" cake without breaking it.
This cake will MELT in your mouth. My sister in law at 4 pieces at one sitting. I was in shock that she at that much.
Wednesday, December 2, 2009
Ultimate Icing
1c Whip Cream extra creamy
1c Sour Cream
1c Powdered sugar
add some mulled fruit to the mix. I used 2 Strawberries once and then 6 Black berries another time.
It is so light and fresh!!!!!!!
My Mom loves this icing!
1c Sour Cream
1c Powdered sugar
add some mulled fruit to the mix. I used 2 Strawberries once and then 6 Black berries another time.
It is so light and fresh!!!!!!!
My Mom loves this icing!
Thursday, January 1, 2009
Sweet German Cabbage Soup
INGREDIENTS:
2-1/4 pounds ground lean beef
1-1/2 (14.5 ounce) cans diced tomatoes
1-1/2 (8 ounce) cans tomato sauce
6 cubes beef bouillon
3 medium carrots, shredded
1-1/2 onion, chopped
3 tablespoons white vinegar
3/4 cup white sugar
2-1/4 teaspoons salt
3/4 teaspoon ground black pepper
12 cups water, divided
4-1/2 cloves garlic, finely chopped
1-1/2 heads cabbage, cored and cut into wedges
Directions:
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
2-1/4 pounds ground lean beef
1-1/2 (14.5 ounce) cans diced tomatoes
1-1/2 (8 ounce) cans tomato sauce
6 cubes beef bouillon
3 medium carrots, shredded
1-1/2 onion, chopped
3 tablespoons white vinegar
3/4 cup white sugar
2-1/4 teaspoons salt
3/4 teaspoon ground black pepper
12 cups water, divided
4-1/2 cloves garlic, finely chopped
1-1/2 heads cabbage, cored and cut into wedges
Directions:
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Cabbage and Smoked Sausage Pasta
Serves 6
INGREDIENTS:
1 (16 ounce) package farfalle (bow tie) pasta
1/2 cup butter
2 cloves garlic, minced
1/4 cup olive oil
1 large head green cabbage, shredded
salt and pepper to taste
1 pound smoked sausage, sliced
1/4 cup grated Parmesan cheese
DIRECTIONS:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.
INGREDIENTS:
1 (16 ounce) package farfalle (bow tie) pasta
1/2 cup butter
2 cloves garlic, minced
1/4 cup olive oil
1 large head green cabbage, shredded
salt and pepper to taste
1 pound smoked sausage, sliced
1/4 cup grated Parmesan cheese
DIRECTIONS:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.
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