Let's Cook

Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Tuesday, November 26, 2013

Almond Joy Cake

Barbara McKean, mother to one of my very closest and best friends, was one of 4 people who influenced me as a young woman learning to cook. This recipe is one of hers and although I don't think I ever made one that she had made, because it was hers, I knew it had to be good and I wasn't wrong. I've made this cake many times and shared the recipe almost as many. However, there is one time that I remember more vividly than the rest.

I made this cake for a Christmas gathering and as always, it turned out beautifully. I couldn't find sliced almonds at the grocery so I just bought whole almonds and sliced them myself. Then I placed each almond slice ever so carefully across the cake and stood back to admire it. Gorgeous! I covered the cake and proceeded to clean up the big mess I had made. As I began to wash dishes, I realized I had a nail missing. A nice, long, red nail (polished with OPI I'm Really Not A Waitress red). I remember details like that. Anyway...the nails was gone or at least the end of it was gone. How in the world......? Then it hit me...the realization of where that nail was! Somewhere in that beautiful white bed of sliced almonds was my nail....I just knew it!!  And I was right! I looked for a suspicious almond that might have a shadow of red under it and yep, it was there! In the process of slicing those almonds, I had just sliced so neatly through that acrylic nail. That was some kind of sharp knife!!

I called my nail tech who got such a kick out of the whole story, she didn't even charge me to repair it. Oh horror of horrors if someone had bitten into that nail!!

Almond Joy Cake

1 chocolate cake mix baked according to directions. I use Duncan Hines Devils Food and it's my preferred cake mix for this recipe.

Mix: 1 cup evaporated milk (Pet or Carnation); 1 cup of sugar

Bring to a rolling boil over medium heat. Add 7 oz jar of marshmallow creme. Blend well and then add 11 oz. bag of coconut.  Stir well. Pour over the warm cake-spreading evenly.

Heat: 1 1/2 cup sugar; 1/2 cup Pet or Carnation milk

Bring to rolling boil. Remove from heat and add 1 stick of butter. Stir until melted. Add 1 1/2 cup good quality chocolate chips (Ghirardelli is my favorite)

Stir until melted. Pour over the cake. Place slivered almonds on top.

Saturday, November 23, 2013

Elvis Presley Cake

This cake has become one of the family favorites. It is rich...very rich...but it is very good!! A small piece goes a looong way!

Elvis Presley Cake (banana cake with peanut butter fluff icing)

Elvis Presley Cake

2 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 sticks of unsalted butter at room temperature
1 cup packed light brown sugar
3/4 cup white sugar
2 large eggs
1/4 cup dark rum
4 very ripe bananas, mashed
1/2 cup buttermilk

Preheat oven to 350°. Grease and flour well, 2 nine inch cake pans.
Mix the flour, baking soda, nutmeg and salt together in a bowl.

Beat the butter until it is creamy; add the sugars and beat for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Then add the vanilla and rum.

At a lower speed on the mixer, add the bananas. Then begin adding the buttermilk and flour alternately beginning and ending with the dry ingredients (the rule of thumb in cake baking). Mix just until everything is incorporated. Divide the batter between the two cake pans. Bake for about 45 minutes or until the cakes are a deep golden brown. Cool in the pan for 5 minutes and then remove them and cool completely on a rack.

Flutter Nutter Icing

1 cup marshmallow cream
1/2 cup smooth peanut butter
1/3 cup soft butter
1/4 tsp vanilla
1/4 tsp salt
1 1/3 cup confectioner sugar
2 Tbsp milk

Combine the marshmallow cream and peanut butter until well blended; then add sugar and milk alternately. Beat in vanilla. Refrigerate 30 minutes before frosting the cake.

I typically add chocolate mini chips or drizzle ganache over the top of this cake. It just screams for chocolate :)