Rainbow Layer Cake

My sister and her two kids have been staying with me for the last two weeks and it has been so fun to have them here.  My niece had her 4th birthday while she was here, so of course I had to make her a fabulous birthday cake!  I saw the idea for this cake, and figured it couldn't be too hard.  I've seen recipes making this cake from scratch, but I decided to use cake mixes.  Just for simplicity.  And for my sanity. Sometimes the two go hand in hand.  I prepared the mixes using a whole egg instead of just the egg white called for on the package, and I baked the cakes in a 9 inch round cake pan.  For the frosting, you can use home made or storebought.  I made my own frosting, and I'll tell you what.  It totally elevated this cake.  This cake was devoured in record time, and it was enormous.  When you look at the frosting recipe, don't panic.  It looks like a gigantic recipe.  And it kind of is.  But keep in mind that this is a gigantic cake.  Six layers people. We're talking cake for days weeks.  If you decide to use storebought frosting, you will need 3 cans of whichever flavor you want.  For the colorful licorice, I had some technical difficulty.  Originally, I placed the licorice at an angle and trimmed the tops, thinking that it would be not to hard to cut the cake at an angle to match the licorice.  I was wrong.  After reducing several pieces of cake to a giant pile of crumbs, I repositioned the licorice to be straight up and down, which made it no big deal to slice.  This cake looks amazing when decorated, and is so fun when you slice into it!

Rainbow Layer Cake

Cake:

Pillsbury Red Cake Mix Pouch (8.25 ounces)

Pillsbury Orange Cake Mix Pouch (8.25 ounces)

Pillsbury Yellow Cake Mix Pouch (8.25 ounces)

Pillsbury Green Cake Mix Pouch (8.25 ounces)

Pillsbury Blue Cake Mix Pouch (8.25 ounces)

Pillsbury Purple Cake Mix Pouch (8.25 ounces)

4 cups water, divided (2/3 cup for each cake mix)

1 1/2 cups oil, divided (1/4 cup for each cake mix)

6 eggs (1 for each cake mix)

Frosting:

3 sticks butter

1 1/2 cups vegetable shortening (preferably Crisco)

1/4 teaspoon salt

1 1/2 teaspoons lemon extract

1 1/2 teaspoons almond extract 

1 1/2 tablespoons meringue powder

3 pounds powdered sugar

4 tablespoon milk (optional)

3 packages of rainbow colored licorice

Gummy Bears

Rainbow Sprinkles

Preheat the oven to 350F.  Grease and flour 2 9 inch round cake pans.

For the cake, prepare the red cake mix using 2/3 cup water, 1/4 cup oil, and 1 egg.  Stir until well blended, then pour the batter into one of the prepared pans.  Repeat process with the orange cake mix, pouring the batter into the second prepared pan.  Bake the cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.   Cool for several minutes in the pan, then turn the cake out of the pan and let cool completely on a cooling rack.  Repeat the process with the yellow, green, blue, and purple cake mixes, regreasing and flouring the pans between uses.  Cool all of the cake layers completely.

For the frosting, cream together the butter, shortening, and salt in the bowl of a stand mixer. Add the lemon and almond extracts and beat until well blended. Turn off the mixer and add the meringue powder and half of the powdered sugar. Mix on low speed until blended. Mix in the remaining powdered sugar a little at a time, and scraping down the sides and bottom of the bowl, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy.  If the icing seems too thick to spread, beat in enough milk to reach the desired consistency.

To assemble the cake, level the cakes if necessary.  Spread a little bit of frosting on a serving plate to adhere the first layer to the plate.  Place the purple cake layer upside down on the plate.  Spread with a thin layer of frosting.  Place the blue cake layer upside down on top, and spread with a thin layer of frosting.  Repeat with the green layer, then the yellow layer, then the orange layer, then the red layer on the very top.  Spread frosting over the top and sides of the cake.  Press the licorice onto the sides of the cake, in the red, orange, yellow, green, blue, purple pattern until the entire circumference of the cake is covered with licorice.  Using kitchen shears, trim off the licorice that extends over the top of the cake.  Sprinkle the rainbow sprinkles over the top of the cake, and place the gummy bears around the top edge of the cake.  Makes 36 - 48 servings.

Enjoy!  -Cardamommy

White Cake with Lemon Curd and Mascarpone Frosting

This cake started with lemon curd.  I really really wanted to try this microwave lemon curd from King Arthur Flour.  So I did, and it worked out really well.  It was fairly quick and easy, and the flavor is super bright tart and lemony.  So then.  I have 2 cups of lemon curd in the fridge.  What to do.  We decided to make a cake.  Sort of by chance, I found a beautiful white cake recipe also on King Arthur Flour. It. Was. Incredible.  The batter was so smooth and satiny, I just knew it was going to bake up delightfully.  Instead of using vanilla extract, I used lemon with the almond and the flavor was really nice.  Not super almond, not super lemon, but a fantastic combination.  Finally, I topped this crazy cake off with some mascarpone frosting.  Enough said.  The tart lemon curd was a perfect compliment to the fluffy white cake and sweet and rich frosting.  Definitely a success! Note: You will need to make the lemon curd the day before you assemble the cake. 

White Cake with Lemon Curd and Mascarpone Frosting

Lemon Curd:
1 cup fresh lemon juice
1 cup granulated sugar
1/2 cup butter
2 eggs

White Cake:
2 3/4 cups (326g) cake flour
1 2/3 cup (333) granulated sugar 
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 Tablespoons, 170g) butter, room temperature
4 large egg whites
1 egg
1 cup (227g) full fat vanilla yogurt or 1 cup (227g) whole milk
1 teaspoon lemon extract
1 teaspoon almond extract

Mascarpone Frosting:
2 sticks butter, room temperature
8 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped out
4 cups powdered sugar

For the lemon curd, combine the lemon juice, sugar, butter and eggs in an 8 cup glass bowl or measuring cup.  If you use a smaller bowl, your curd may boil over in the microwave.  Microwave in 1 minute increments, stirring the lemon curd well after each.  When the lemon curd thickens and coats the back of a spoon it is done.  The temperature should be at least 185F.  This will take between 4 and 10 minutes.  

Stir the lemon curd, transfer to a container with a lid and refrigerate until the curd is chilled and firm.Preheat the oven to 350F.  Grease and flour two 8-inch round cake pans.

Place the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer and mix on low speed to blend.  Add the butter and mix until incorporated and the mixture looks like damp sand.  Beat in the egg whites, one at a time, beating well after each addition, followed by the whole egg, beating well until incorporated.  Make sure that you are scraping down the sides of the bowl as you go.

Combine the yogurt (or milk) and extracts in a small bowl.  Add one third of the mixture to the batter and beat for 1 to 2 minutes, scraping the sides and bottom of the bowl.  Add another third then beat for 1 to 2 minutes, followed by the remaining third and beat for 1 to 2 minutes.

Pour the batter into the prepared pans and smooth the tops.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for several minutes.  Turn the cakes out of the pans and cool completely on a cooling rack.

For the frosting, cream together the butter and mascarpone cheese until smooth.  Beat in the vanilla extract and vanilla bean seeds.  Beat in the powdered sugar, one cup at a time, until incorporated.  Continue to beat until light and fluffy.

To assemble the cake, trim the domes off the tops of the cakes if necessary.  Cut each cake layer in half horizontally, giving you 4 thinner cake layers.  Place one cake layer on a serving plate and spread about 1/3 cup of lemon curd on top.  Place the second cake layer on top.  Spread another 1/3 cup of lemon curd on top and place the third cake layer on top.  Spread another 1/3 of the lemon curd on top and place the final cake layer on top of the stack. You will have leftover lemon curd, just store it for another use.  Frost the top and sides of the cake with the mascarpone frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Chocolate Strawberry Cake

My older sister and I came up with the idea for this cake when I was out visiting her a couple of months ago. We made it quick version, and I loved it so much that I had to come home and make it again.  The best thing about this cake is that you can make it completely from scratch, or you can use a box mix and it is still super delicious!!  Sweet strawberry jam fills this super light and fudgy cake covered in chocolate strawberry frosting.

Chocolate Strawberry Cake

Chocolate Cake:

1 ½ ounces semi sweet chocolate chips                               

2/3 cup milk

2/3 cup hot water

2/3 cup mayonnaise

2 eggs

1 teaspoon vanilla extract
1 teaspoon coffee extract

1 ½ cups granulated sugar

1 ½ cups all purpose flour

2/3 cup cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

Chocolate Strawberry Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 cup cocoa powder
4 cups powdered sugar
1/2 cup strawberry jam

1/2 cup strawberry jam, for assembly

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper rounds.  Grease the parchment paper, set aside.

In a medium microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, or with a stand mixer, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Divide the batter equally among the pans. 

Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on cooling racks for about 10 to 15 minutes.  Turn out the cakes onto the cooling racks and peel the parchment paper off the bottoms of the cakes.  Let the cakes cool completely before frosting.

For the frosting, Cream together the butter, shortening, vanilla, and coffee extract.  Beat in the cocoa powder.  Gradually beat in the powdered sugar, one cup at a time, until incorporated.  Mixture will be very thick and a bit crumbly.  Add the strawberry jam and beat until incorporated and frosting is smooth.

Place one cake layer on a serving plate and spread the 1/2 cup of strawberry jam on top.  Place the second cake layer on top.  Frost the top and sides with the chocolate strawberry frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Hot Chocolate Chip Pound Cake

I have been on some kind of a weird pound cake crave lately.  I think I have made pound cake only one other time in my life, but suddenly this week it was a necessary thing at my house.  I found this recipe and loved the addition of  hot chocolate powder instead of just plain cocoa, so I made a few adjustments and came up with this delicious confection.  

Hot Chocolate Chip Pound Cake

2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
4 large eggs, at room temperature
2 tablespoons vanilla greek yogurt
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/2 cup hot chocolate powder (I used Swiss Miss)
½ cup milk chocolate chips 

1/2 cup marshmallow bits

Preheat the oven to 350F.  Line a 9x5 inch loaf pan with foil and grease the foil.

Place the flour and salt into a medium bowl. In a small bowl, whisk together the eggs, yogurt, and vanilla.

In a large bowl, cream together the butter and sugar until light and fluffy, several minutes.  On low speed, gradually beat in the flour, a little at a time, until just incorporated. Beat in the egg mixture, a little at a time, until just incorporated.  Remove about 1/3 of the batter and transfer to a separate bowl.  Stir in the hot chocolate powder and the marshmallow bits.  Stir the chocolate chips into the vanilla batter.

Spoon half of the vanilla batter into the preapared pan, and smooth the top.  Drop half the of the chocolate batter in spoonfuls over the vanilla batter in the pan.  Pour the remaining vanilla batter over the chocolate, then drop spoonfuls of the remaining chocolate batter on top.  Using a long skewer or knife, run it through the batter in a swirling pattern.  Tap the pan on the counter to level the batter just a bit.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted in the center comes out clean.  Using the foil as handles, lift the cake out of the pan and let cool on a cooling rack for several minutes.  Carefully peel off the foil, and let the cake cool completely.  Makes about 12 servings.

Enjoy!  -Cardamommy

Chocolate Birthday Cake Cookies

Yep, more birthday cake cookies.  These are super similar to the Birthday Cake Cookies, just chocolate!  And who can resist chocolate birthday cake.  If only there was frosting... Oh well.  Another day perhaps.  Wait,who am I kidding?  There will be birthday cake cookies with frosting soon for sure.  Recipe adapted from here.

Chocolate Birthday Cake Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup all purpose flour
1 1/4 cups chocolate cake mix 
2 Tablespoons instant chocolate pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup multicolored jimmies sprinkles
1 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg, vanilla extract, and butter flavoring until incorporated.  Add the flour, cake mix, pudding mix, baking soda, and salt, and beat until just combined.  Stir in the sprinkles and chocolate chips until evenly distributed. Scoop the dough into tablespoon size balls and place on a tray lined with waxed paper.  Cover and chill for several hours, or overnight. 

Place the dough balls onto the prepared baking sheet, leaving a bit of space in between for the cookies to spread.  Bake in the preheated oven for 8 to 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 42 cookies.

Enjoy!  -Cardamommy

Neapolitan Checkerboard Cake

So this cake. It's my youngest Hungry Puppy's Birthday Cake!!  I told her that I would make it, then I realized what I had committed to and wondered if I had made a mistake.  Needless to say, I am extremely pleased that it turned out. And relieved.  I had visions of making a super simple last minute night before the party birthday cake.  Thankfully I didn't have to.  This cake maybe looks a little complex, but it was really quite easy.  A couple of notes: If you only want to do two colors, just eliminate the third and alternate dark and light, and make it a two layer cake.  You can use a cake mix (I did cake mixes this time), or use your favorite cake recipes.  You will want a somewhat sturdier cake, as you will be cutting and moving it around, so a softer crumbly cake may fall apart.  For the frosting, again, make your own (I made my own to counter the cake mix!) or use store bought.  Lastly, you will need one cake layer of each color you use, so if you use a cake mix you will have an extra layer for each color that won't be used.  I turned my extra batter into cupcakes (for a separate birthday treat), or you could tightly wrap and freeze the extra cake for another occasion.

Neapolitan Checkerboard Cake

1 9-inch Chocolate cake layer
1 9-inch Strawberry cake layer
1 9-inch Vanilla cake layer
2 cups Chocolate Frosting
2 cups Strawberry Frosting
2 cups Vanilla Frosting

For each cake layer, use a 5.5 inch round cookie cutter (or find a 5.5 inch round template and cut the cake with a knife), and cut out one ring (repeat for all three cakes).  Next, use a 2.5 inch round cookie cutter and cut out a ring inside the 5.5 inch ring (repeat for all three cakes). For each cake layer you should now have 2 rings and a center circle.

For the first layer, place the largest vanilla ring on a cake plate.  Place the second largest chocolate ring inside the vanilla ring.  Place the strawberry circle in the center.  Spread a layer of strawberry frosting on top.  For the second layer, place the largest strawberry ring on top of the first frosted layer. Place the second largest vanilla ring inside the strawberry ring.  Place the chocolate circle in the center.  Spread a layer of strawberry frosting on top.  For the top layer, place the largest chocolate ring on top of the frosting.  Place the second largest strawberry ring inside the chocolate ring.  Place the vanilla circle in the center.  

Frost the top of the cake with vanilla frosting, and frost the sides with the chocolate frosting.  Sprinkle chocolate sprinkles over the top, if desired.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Birthday Cake Cookies

This week my baby, my youngest Hungry Puppy is turning seven. Seven!!  And oh boy do we have a treat packed week of birthday festivities.  I have planned a Neapolitan checkerboard cake for her birthday party (which I will post if it isn't a disaster), neapolitan cupcakes for her music class, and decorated doughnuts for her school class.  Two days ago she asked if she had swimming practice on her birthday.  I said yes.  She then asked if we would bring treats to swimming as well.  And because she is my baby, and I can't say no to birthday treat requests (obviously), I said yes.  And these cookies happened.  As well as a chocolate version.  They are super easy, no rolling or frosting or anything, and so cute!  And so delicious!  Like really yummy.  Recipe adapted from here.

Birthday Cake Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup all purpose flour
1 1/4 cup yellow cake mix 
2 Tablespoons instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup multicolored jimmies sprinkles
1 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg, vanilla extract, and butter flavoring until incorporated.  Add the flour, cake mix, pudding mix, baking soda, and salt, and beat until just combined.  Stir in the sprinkles and white chocolate chips until evenly distributed. Scoop the dough into tablespoon size balls and place on a tray lined with waxed paper.  Cover and chill for several hours, or overnight. 

Place the dough balls onto the prepared baking sheet, leaving a bit of space in between for the cookies to spread.  Bake in the preheated oven for 8 to 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 42 cookies.

Enjoy!  -Cardamommy

Lemon Cake with Chocolate Lemon Frosting

I really wanted to make this cake for Easter dinner.  But...it failed.  Big time.  The cake came out of the pan in pieces and was kind of tough.  Not awesome.  So I threw together a quick lemon frosting (which actually rocked), and had my oldest Hungry Puppy frost it for me.  Not to be deterred, I tried again.  I used a different cake recipe this time, and created my own frosting.  I added lemon to the chocolate frosting just to keep the lemon theme throughout the entire cake, and it is so perfect.  Don't be afraid to pair lemon with chocolate, it totally works amazingly well!  The chocolate lemon frosting is going to be a new favorite for sure!  I am seeing this combination in brownie form in the future.  Cake recipe slightly adapted from here.

Lemon Cake with Chocolate Lemon Frosting

Lemon Cake:
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup fresh lemon juice
Zest of 3 lemons
1/2 cup lemon curd
3 eggs
1 cup milk

Chocolate Lemon Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
Zest of 1 lemon
1 teaspoon lemon extract
1/2 teaspoon coffee extract
1/2 cup cocoa powder
4 cups powdered sugar
4 Tablespoons fresh lemon juice
1/2 cup lemon curd

Preheat the oven to 350F.  Grease 2 8 or 9 inch round baking pans, then line the bottoms with parchment paper and grease the parchment.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the vanilla extract, lemon extract, lemon juice, lemon zest, and lemon curd until well blended.  Beat in the eggs one at a time until combined.  Add 1/3 of the flour mixture and beat on low until combined.  Add half of the milk and beat until blended. Repeat with another 1/3 of flour mixture followed by the remaining milk, and finishing with the remaining flour mixture and beating until just blended.

Pour the batter into the two prepared cake pans and smooth the top.  Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the centers comes out clean.  Remove the cakes from the oven and let cool for about 10 to 15 minutes.  Remove the cakes from the pans and remove the parchment from the bottom of the cakes.  Place the cakes on a cooling rack to cool completely.

For the frosting, cream together the butter, shortening, lemon zest, lemon extract, and coffee extract until blended.  Add the cocoa powder and beat on low until combined.  Beat in the powdered sugar, one cup at a time, until incorporated.  Beat in 2 tablespoons of the lemon juice, adding the remaining lemon juice if necessary to reach the desired consistency.

To assemble the cake, place one cake layer on a serving plate.  Spread with some of the chocolate frosting, then with the 1/2 cup of lemon curd.  Place the second cake layer on top.  Frost the top and sides with the chocolate lemon frosting.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Blueberry Oatmeal Crumb Coffee Cake

Oh my friends.  What I am sharing with you today comes from the depths of my soul.  I do it for the good of all.  You need to make this cake.  Don't like blueberries?  Doesn't matter.  Oh, oatmeal just isn't your thing? Irrelevant.  Crumb topping and vanilla filling just aren't for you?  Relax.  Even if you can't bear to eat this cake, the smell alone will make you swoon.  I am sitting here with this cake fresh out of the oven, and I keep inhaling deeply to get more of that smell in my nose!! Yes, it is that incredible.  And the cake is fabulous too.  This super simple cake starts with a box mix and comes out looking like you spent hours slaving on it!  

Blueberry Oatmeal Crumb Coffee Cake

Crumb Topping:
2/3 cup all purpose flour
3/4 cup powdered sugar
1/2 teaspoon cinnamon
1/4 cup (4 Tablespoons) melted butter
1 teaspoon vanilla

Blueberry Oatmeal Cake:
1 box yellow or vanilla cake mix (plus ingredients called for on the box)
3/4 cup old fashioned oats, cooked in 1 to 1 1/4 cups water
1 to 1 1/2 cups blueberries (fresh or frozen)

Vanilla Filling:

1/4 cup (4 Tablespoons) butter, room temperature

1/4 cup vegetable shortening

Pinch of salt

1/2 teaspoon french vanilla flavoring (or use plain vanilla)

1/4 teaspoon butter flavoring

8 ounces powdered sugar

1 tablespoon milk (if needed)

Vanilla Glaze:

1/2 cup powdered sugar

2 - 3 teaspoons milk

1/4 teaspoon french vanilla extract

Preheat the oven to 350F.  Grease and flour 2 9-inch round cake pans.  Set aside.

For the crumb topping, place the flour, sugar, and cinnamon in a bowl and stir to combine. Pour in the melted butter and vanilla and toss together with a fork until crumbly.  Set aside.

For the cake,  prepare the cake mix according to the package directions.  Stir in the cooked oatmeal and blueberries.  Pour the batter into the two prepared pans and smooth the top.  Bake in the preheated oven for 10 minutes.

Carefully remove the cakes from the oven and sprinkle the crumble evenly over the tops.  Return the cakes to the oven and continue baking for about 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for 15 to 20 minutes.  Carefully turn the cakes out of the pans (they are fragile), and place on a cooling rack to cool completely.

For the vanilla filling, place the butter, shortening, salt, french vanilla flavoring, and butter flavoring in a medium bowl and beat until smooth.  Gradually beat in the powdered sugar until incorporated.  Beat in the milk, a little at a time, until the desired consistency is reached.  Beat the frosting for several minutes until fluffy.

For the glaze, in a small bowl, stir together the powdered sugar, french vanilla flavoring, and enough milk to reach your desired consistency.

To assemble the cake, place one cake layer on a serving plate, crumb side up.  Spread carefully with the filling then place the second cake layer on top, crumb side up.  Drizzle the vanilla glaze over the top.  Makes 12 servings.

Enjoy!  -Cardamommy

Black Forest Shortbread Bars

I found this recipe on the General Mills Food Services website. Which means it was huge. Huge!! It called for 6 pounds of brownie mix, people.  So, I scaled it down just a tiny bit.  Actually, I fiddled with the recipe quite a lot, so it isn't exactly a half recipe.  A shortbread crust topped with a cherry studded brownie layer, and drizzled all over with vanilla frosting. Regardless of the size (which is now significantly smaller), these bars are completely easy and super delicious, and so pretty! 

Black Forest Shortbread Bars

1 box (18.25 ounces) yellow cake mix
1/2 cup (1 stick) butter, room temperature
1 box (19.5 ounces) brownie mix, and ingredients called for on the box
1 can (21 ounces) cherry pie filling
1/2 cup vanilla frosting

Preheat the oven to 350F.  Grease a half sheet pan (13x18).

For the crust, beat together the cake mix and the butter until crumbly.  Press the mixture into the bottom of the prepared pan.  Set aside.

For the brownies, prepare the brownie mix according to the package directions.  Spread the brownie batter evenly on top of the crust.  Drop the cherry pie filling in spoonfuls over the brownie batter.  Use a knife to swirl the cherry filling through the brownie batter (be careful to not gouge the crust layer).  

Place the bars in the preheated oven and bake for about 40 minutes, or until the brownies are done in the center.  Remove from the oven and cool completely.  Warm up the vanilla frosting until it is a pourable consistency.  Drizzle the frosting over the cooled bars.  Let the frosting set before cutting.  Makes about 48 bars.

Enjoy!  -Cardamommy

Chocoloate Orange Layer Cake

Hello, most fabulous cake ever.  My birthday was right after Thanksgiving, and I had planned on making this for my birthday cake.  Then Thanksgiving happened, and life happened, and I couldn't even deal with cooking anything else.  So this is my belated birthday cake, and it was totally worth the wait!!  This rich fudgy chocolate cake is full of orange zest and chopped orange chocolate.  The frosting is thick and rich and smooth and also quite fudgy.  Altogether, this cake is pretty close to perfection, in my book!  Note:  I used Terry's Chocolate Oranges in this cake.  You can substitute regular chocolate chips and orange extract and more orange zest if you can't find the chocolate oranges.  Original frosting recipe found here.

Chocolate Orange Layer Cake

Cake:
3/4 cup cocoa powder
1 cup semi sweet chocolate chips
Zest of 2 oranges
3/4 cup boiling water
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 cups brown sugar
4 eggs
2 teaspoons coffee extract
1 teaspoon vanilla extract
1 1/4 cups sour cream
1 1/4 cups chopped Terry's Chocolate Orange (or substitute milk chocolate chips)

Frosting:
12 ounces (2 chocolate oranges) Terry's Chocolate Orange
1/2 cup butter
8 ounces sour cream
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
4 1/2 cups powdered sugar

Preheat the oven to 350F.  Lightly grease 2 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly grease the parchment.  Set aside.

For the cake, place the cocoa powder, semi sweet chocolate chips, and orange zest in a medium bowl.  Pour the boiling water over the chocolate and stir until melted and smooth.  Set aside.  In a separate bowl whisk together the flour, baking soda, and salt.  Set aside.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the coffee extract and vanilla, scraping down the sides of the bowl if necessary.  Beat the mixture until well blended.  On low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream.  Repeat with another 1/3 of the flour and the remaining sour cream, finishing with the last of the flour.  Beat just until blended.  Add the chocolate mixture and beat on low until incorporated.  Stir in the chocolate chips. 

Divide the batter evenly between the two prepared pans and smooth the tops.  Place the cakes in the oven and bake for about 35 to 40  minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove the cakes from the oven and place on a cooling rack to cool for about 10 minutes.  Run a knife around the edge of the cakes to loosen from the pans, then carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the frosting, place the chocolate oranges and butter in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until melted and smooth.  Using a hand mixer, beat in the sour cream, corn syrup, and vanilla until blended.  Beat in the powdered sugar on low speed until combined, then increase the speed and beat until the frosting is smooth.

To assemble the cake, place a cake layer on a serving plate and spread with frosting.  Place the second cake layer on top and frost the top and sides of the cake.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

We're not big angel food cake eaters at my house.  In fact, I've had the same 2 boxes of angel food cake mix for an amount of time I'm embarrassed to disclose.  The first box was used up a few weeks ago in chocolate angel food cupcakes, which....were okay.  But I really wanted to do them again with cinnamon and this light and delicious brown sugar marshmallow frosting that I thought would go perfectly with angel food cake and cinnamon. I was right.  So the second box went to this recipe.  Except hold on, why is my batter so thin?  And why does there seem to be so much of it?  Oh right.  I added 1 3/4 cup of water instead of 1 1/4 cups.  Oops.  My baking skills go unrivaled.  I messed up a just add water cake mix.  It happens. Don't judge.  Just go buy another box and make these, because they are worth it!

Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

1 box Angel Food Cake mix
1 teaspoon cinnamon
Water called for on the box

Brown Sugar Marshmallow Frosting:
1 cup packed brown sugar
1/2 cup corn syrup
1/4 cup water
4 egg whites
2 teaspoons vanilla extract

Preheat the oven to 375F.  Line 36 muffin cups with paper liners.

For the cupcakes, place the angel food cake mix, cinnamon, and water in a large bowl.  Beat on low speed for about 30 seconds, then increase to medium speed and beat for an additional minute.  Scoop the batter into the prepared muffin cups, filling each about 3/4 full.  

Bake in the preheated oven for 12 to 16 minutes, or until they are golden brown and the cracks are dry.  Remove from the oven and transfer to a cooling rack to cool completely.

For the frosting, place the brown sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir to combine.  Let the mixture come to a boil.  Continue to boil until the mixture reaches 240F.  Remove from heat.

While the sugar syrup is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Whip the egg whites until stiff peaks form.  With the mixer on medium-low speed, slowly pour the hot sugar syrup into the egg whites.  When all of the syrup has been added, increase the mixer speed to high and beat the frosting until stiff peaks form (it will still be a bit warm), then beat in the vanilla.  Pipe or spread the frosting on the cooled cupcakes (depending on how you apply the frosting, you may have extra.  Just put it in a sealed container and refrigerate).  Makes about 36 cupcakes.

Enjoy!  -Cardamommy

S'Mores Layer Cake

Holy Birthday Cake, right? My oldest Hungry Puppy is turning 10 in a few days, and her party is tonight!  She requested a s'mores cake, so we had to really go for it.  I did a lot of conceptualizing on this cake.  Should it be a brownie type cake? How many layers?  How should be incorporate the graham cracker element?  So many decisions!  We finally came to this conclusion, though, and it is totally a winner.  And it looks amazing too, doesn't it?  I started with a graham cracker cake layer (modified from this recipe), topped with graham cracker marshmallow cream filling, a chocolate cake layer, more marshmallow filling, another graham cracker cake layer, then hot fudge over it all.  Oh yes hot fudge.  Sprinkle some graham crackers, chocolate bar pieces, and marshmallows on top and it is finished!  Happy Birthday to my girl!!

S'Mores Layer Cake

Graham Cracker Cake:
3/4 cup all purpose flour
2 1/4 cups graham cracker crumbs
3 3/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Chocolate Cake:

3/4 ounces semi-sweet chocolate chips   

1/3 cup milk    

1/3 cups hot water   

1/3 cup mayonnaise 

1 large eggs  

1/2 teaspoons vanilla extract 

3/4 cups granulated sugar

3/4 cups all-purpose flour  

1/3 cup unsweetened cocoa powder 

3/4 teaspoons baking soda 

1/4 + 1/8 teaspoons baking powder  

1/4 teaspoon salt 

Graham Cracker Marshmallow Cream Filling:
2 jars (7 ounces each) marshmallow cream
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons clear vanilla
pinch of salt
1 Tablespoon hot water
2 full graham cracker sheets, broken into bite size pieces
1 jar (12 ounces) hot fudge sauce, warmed up until pourable
Mini marshmallows, graham cracker pieces, chocolate bar pieces, to garnish


Preheat the oven to 350F.  Spray 3 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly spray the parchment. Set aside.

For the graham cracker cake, whisk together the flour, graham cracker crumbs, and baking powder in a medium bowl.  Set aside.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, until blended.  Beat in the vanilla extract.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk, then repeat.  Add the remaining 1/3 of flour mixture and beat until just incorporated.

Spread half of the batter evenly in the first prepared pan, and the other half in the second pan (the third pan is for the chocolate cake layer).  Bake the cakes for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes.  Turn the cakes out of the pans and peel the parchment off of the bottoms.  Let cakes cool on a cooling rack.

While the graham cracker cakes are baking , make the chocolate cake layer.  In a small microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 30 seconds, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Pour the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on cooling rack for about 10 to 15 minutes.  Turn the cake out of the pan and peel the parchment off of the bottom.  Let cake cool on a cooling rack.

For the marshmallow cream frosting, beat together the marshmallow cream, shortening,  powdered sugar, vanilla, salt, and hot water until light and fluffy.  Stir in the graham cracker pieces.

To assemble the cake, place a graham cracker cake layer on a cake stand or serving plate.  Spread half of the marshmallow cream filling on top.  Place the chocolate cake layer on top, and spread the remaining marshmallow cream filling on top.  Place the remaining graham cracker cake layer on the very top, and pour the hot fudge over the cake, letting it run down the sides.  Sprinkle the top with mini marshmallows, chocolate bar pieces, and graham cracker pieces.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Pumpkin Orange Cake with Caramel Cream Cheese Frosting

This cake recipe is another that I found in my Grandmother's old box of recipes.  There were literally hundreds of recipes clipped from newspapers and magazines in that box.  I got rid of most of them, but kept a few that looked interesting.  This cake is so moist and full of pumpkin and orange flavor!  To go with this pumpkin orange cake, I decided to make this Caramel Cream Cheese Frosting, because of course.  When I made this cake, I had just done a quick ingredient run to the store and thought I had everything I needed.  But of course, I didn't have enough cream cheese.  Oops.  Instead of making another trip, I just decided to cut the cake recipe and the frosting recipe in half and do a 1 layer 9x9 inch square instead of a 2 layer cake (my jeans are thanking me).  If you'd like to turn this into a 2 layer cake, just double the recipe for the cake and frosting.

Pumpkin Orange Cake with Caramel Cream Cheese Frosting

Pumpkin Orange Cake:
1/2 cup pumpkin puree
6 Tablespoons orange juice
1 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar
Zest of 1/2 orange
1 egg

Caramel Cream Cheese Frosting:

1/2 cup sugar

1/4 cup water

6 Tablespoons unsalted butter, softened

1 Tablespoon heavy cream

8 ounces cream cheese, cut into 2-inch cubes

1/2 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Preheat the oven to 350F.  Grease a 9x9 inch square cake pan.

In a small bowl, stir together the pumpkin and orange juice.  Set aside.

In a separate bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, ginger, and allspice.

In a large bowl, cream together the butter, sugar, and orange zest until light and fluffy. Beat in the egg until smooth.  Add half of the flour mixture and beat until just combined.  Beat in all of the pumpkin mixture.  Add the remaining flour mixture and beat until incorporated and no streaks of flour remain.

Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cake from the oven and let cool completely before frosting.

For the frosting, place the sugar and water in a small saucepan and cook over high heat, stirring until the sugar dissolves and the mixture boils.  Reduce the heat to medium and continue to heat without stirring until the mixture turns a medium to dark amber color.  Remove the saucepan from the heat and stir in the butter and cream (be careful as it will spatter and bubble a bit). If the butter separates, it is okay.  It will come back together in a minute.

Pour the caramel into the bowl of a stand mixer (or use an electric mixer) and beat with the whisk attachment on medium low speed for about 5 minutes, until the caramel cools a bit.  While the mixer is running, add the cream cheese, one cube at a time until completely incorporated and smooth.  Beat in the vanilla extract.  Transfer the frosting to a bowl, cover and chill until cold and firm, several hours at least.

Spread the frosting over the cooled cake.  Sprinkle with chopped pecans, if desired.  Makes 9 servings.

Enjoy!  -Cardamommy