Cake Recipes

Cake – Chocolate Peanut Butter Pudding Cake

Ingredients

a.. 1 cup all-purpose flour

b.. 2 tablespoons unsweetened cocoa powder

c.. 1/2 cup sugar

d.. 1 1/2 teaspoons baking powder

e.. Pinch of salt

f.. 1/2 cup whole milk or chocolate milk

g.. 2 tablespoons canola, peanut or walnut oil

h.. 1 tablespoon vanilla extract

i.. 1/2 cup smooth or chunky peanut butter (natural or hydrogenated)

j.. 1/2 cup semisweet chocolate chips

k.. TOPPING:

l.. 3 tablespoons unsweetened cocoa powder

m.. 3/4 cup sugar

n.. 1 1/2 cups boiling water

o.. Vanilla ice cream, for serving

Directions

Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl,

whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in

the center and add milk, oil and vanilla. Stir until well blended. Continue stirring in

widening circles, gradually incorporating the dry ingredients until you have a smooth

batter.

Stir in the peanut butter (warm it in the microwave if thick and sticky from

refrigeration); the batter will be thick. Stir in chocolate chips. Spread batter evenly in

the cooker.

For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add boiling

water and whisk until smooth. Gently pour over the batter in the cooker; do not stir.

Cover and cook on high until puffed and the top layer is set, 2 to 2 1/2 hours. Turn off

the cooker and let stand, covered, at least 30 minutes before serving.

To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired.

Spoon some of the fudgy pudding over the cake and ice cream and serve.

Makes 6 to 8 servings

Cake Recipe – Coconut Pecan Layer Cake

Ingredients

Cake:

3 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1-2/3 cups granulated sugar

3 eggs, at room temperature

1 teaspoon coconut extract

1-1/2 cups milk

1/2 cup pecan halves, chopped

3/4 cup shredded sweetened coconut, chopped

Frosting:

1 cup sugar

1/4 cup water

4 egg whites

1 teaspoon coconut extract

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Garnish (optional):

1-1/2 cups shredded coconut

1/4 cup pecan halves,

chopped

Directions

1. Cake: Heat oven to 350F. Coat two 8-inch cake pans with nonstick

cooking spray. Line bottoms with waxed paper; coat paper. Set aside.

2. Stir flour, baking powder and salt in medium-size bowl. Beat butter

and sugar in large bowl until pale and fluffy, about 5 minutes, scraping

down side with rubber spatula as needed. Beat in eggs, one at a time,

until blended. Beat in coconut extract. Alternately stir in flour

mixture and milk, beginning and ending with flour mixture, just until

mixed. Stir in pecans and coconut. Pour batter into pans.

3. Bake at 350F for 30 to 35 minutes or until toothpick inserted in

center comes out clean. Cool in pans on wire racks for 15 minutes. Turn

cakes out; cool completely.

4. Frosting: Stir the sugar and water in a small heavy-bottomed saucepan

until dissolved. Simmer over medium-high heat until temperature reaches

240F on candy thermometer, about 10 minutes, just until it reaches

soft-ball stage (a small drop of sugar mixture dropped into ice-cold

water will form a limp, sticky ball that flattens when removed from

water). Brush down sides of pan with a wet brush to avoid sugar crystals

forming. Do not stir.

5. Place egg whites in large bowl of stand mixer fitted with the whip

attachment. Beat for 30 seconds. Pour sugar syrup down side of bowl into

beaten egg whites. Beat 5 minutes on medium-high speed.

6. Add coconut and vanilla extracts and salt. Beat on high speed for 2

to 3 minutes, until glossy peaks form.

7. To frost cake, dollop a bit of frosting on a platter to anchor cake.

Place one layer on platter. Spread top with generous cup frosting. Top

with second cake layer. Spread remaining frosting on top and sides of

cake. Garnish cake with coconut and pecans, if desired. Makes 16

servings.

Note: Cake could be made with a yellow cake mix (18.25 ounces),

following package directions, adding coconut extract when beating

ingredients and stirring in chopped pecans and coconut before pouring

batter into pans.

RECIPE FOR CAKE – CINNAMON APPLE CAKE

2 cups plain flour

1 teaspoon each baking powder and baking soda

3 golden delicious apples

190g [ 6 3/4 oz ] butter

1 teaspoon cinnamon

3/4 cup sugar

4 eggs, lightly beaten

2 teaspoons vanilla

1/2 cup milk

whipped cream to serve.

Preheat oven to a moderate 180C, Lightly grease and line a 23cm [ 9 inch ]

springform pan. Sift together flour, baking powder and baking soda.

Set aside. Peel and core apples. Cut each into 8 wedges.

Heat 40g [1 1/2 oz ] butter with cinnamon in a deep frying pan. Add apples

and cook, stirring often, for 8-10 minutes or until just tender.

Arrange over base of pan. Soften the remaining 150g [ 5 1/4 oz ] butter and

place in a bowl. Add the sugar and beat for 2-3 minutes, until combined.

Beat in eggs and vanilla until creamy.

Fold through flour mixture and milk. Spread over apples. Bake for 50-55 minutes

or until skewer inserted comes out clean. Cool.

Serve with whipped cream.

 Print This Page