Monday, June 29, 2009

Birthday Cake: our two favorites

Shortcut Sachetorte: basically a chocolate/raspberry cake:
this is the requested birthday cake of my boys...well my 6 year old is torn between this and my carrot cake. it is SUPER easy and delicious

1 (18.25-ounce) package chocolate cake mix (no pudding)
3 large eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (10 ounce) jar raspberry jam
1/2 cup whipping cream
1 cup semisweet chocolate mini-morsels
garnishes: whipped cream, fresh raspberries, grated semisweet chocolate
• BEAT first 4 ingred. at med. speed with an electric mixer 2 minutes. Spoon batter into 3 greased and floured 8-inch round cakepans
• BAKE at 350 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
SPREAD jam between layers.
• MICROWAVE whipping cream at high 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread dripping mixture around sides of cake. Garnish if desired. I make a ring of raspberries around the cake and often shave bits of chocolate over the top.
YIELD: 1 3-layer cake.
Prep: 25 minutes Bake: 18 min.


Amazing Carrot Cake:
the whole family loves this one...this is definitely my husband's request...

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp. salt
2 tsp ground cinnamon
3 lg. eggs
2 cups sugar
3/4 cup vegetable oil
1/4 cup buttermilk
2 tsp. vanilla extract
2 cups grated carrot
1 (8-oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 can chopped pecans (or walnuts)
buttermilk glaze
cream cheese frosting

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Drizzle Buttermilk Glaze evely over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: 1 9-inch 3 layer cake.

Buttermilk Glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract.

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat and stir in vanilla. Yield: 1 1/2 cups.

Cream Cheese Frosting:
3/4 cup butter or margarine, softened
1 8 0z) package cream cheese, softened
1 (3 oz) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. Yield: 4 cups