I recently made this gingerbread cake for a friend’s birthday. It was my most successful attempt ever at making a glaze look pretty! The recipe comes from The Best Quick Breads by Beth Hensperger.
3 oz. unsweetened chocolate
1/2 cup light molasses
1/2 cup vegetable oil
4 tbs. unsalted butter
2 1/2 cups flour
1 cup light brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. white pepper
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla
In a double boiler, place the chocolate, molasses, vegetable oil, and butter. Stir over low heat until the chocolate is melted and the mixture is smooth. Set aside.
Preheat the oven to 350F. Grease a 9-inch springform pan or spray it with cooking spray. In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, spices, and salt. In a small bowl, beat the eggs with a whisk until foamy. Add the buttermilk and vanilla extract.
Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir to combine. Add the chocolate mixture. Beat with a wooden spoon or electric mixer until smooth.
Pour the batter into the prepared pan. Bake in the center of the oven until the top springs back when touched and a cake tester inserted into the center comes out clean, about 35-40 minutes. Set the cake on a rack and remove the springform sides. Prepare the Bittersweet Glaze as directed. Cool on a rack to set the glaze until time to serve.
6 tbs. unsalted butter
4 1/2 oz. bittersweet or semisweet chocolate
1 tbs. light corn syrup.
In a double boiler, combine the butter, chocolate, and corn syrup over low heat, stirring with a whisk until the mixture is melted and smooth. Pour the glaze onto the center of the gingerbread and use a metal spatula or other tool to coat the cake in a few strokes, letting the glaze drip down the sides of the cake.
I have a Milford-Miami Township Branch volunteer to thank for my discovery of this simple and delicious cake. If you need a cake that can travel, this is the perfect choice. I have found it to be a hit with pretty much any audience. If you like, chopped nuts can be sprinkled on top along with the butterscotch morsels. Serve this dessert at Halloween and call it Witch’s Warts Cake!
1 box yellow cake mix
2 tablespoons oil
4 individual serving packages of pre-made butterscotch pudding
1 package butterscotch morsels
Add oil, eggs, and pudding regardless of what directions for the cake mix say. Mix ingredients and pour into a greased and floured 9 x 13 pan. Sprinkle morsels on top. Bake at 350 degrees for 35-45 minutes.
I recently made cupcakes for a baby shower. I wasn’t feeling very creative, so I decided to focus on tasty and pretty. My Mom has a great recipe for white cake that I use frequently. It makes a very soft, but flavorful cake, so you may find it easier to use for cupcakes than layer cakes. When it came time for icing, I used Wilton’s Buttercream Icing recipe, which I’ve found to have a nice consistency and taste. If you’re going to use a decorating bag and top your cupcakes with swirls of icing, make one batch of the Wilton’s recipe for every dozen cupcakes.
If you decide to get more adventurous than I did, check out some of these books from the library’s collection:
2 cups flour
1½ cups sugar
3½ teaspoons baking powder
1 teaspoon salt
½ cup shortening
1 cup milk
1 teaspoon vanilla
4 egg whites
Beat sugar and shortening. Alternate dry (flour, sugar, baking powder, salt) and wet (milk, vanilla) ingredients. Add egg whites. Pour into cupcake pans 1/3 full. Bake 20 minutes at 350F.
This recipe is a chocolate, confectionary concoction so mouthwatering, it should come with a warning label.
This delicious recipe is so simple to make, you’ll be finished with the prep before you can even squeak out the lyrics to “Pat-a-cake.” The name should tell you everything you need to know…
Give it a try and leave us a comment!
Chocolate Cavity Maker Cake
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.