Recipe for Fudge Pecan Ripple Layer Cake

We Celebrated Another Birthday at the Office

Recipe for Fudge Pecan Ripple Layer Cake

A sweet cream cheese layer bakes atop these fudgy cake layers: then when you assemble, frost, and serve the cake, the cream cheese appears as swirly ripples in each slice.

Cake

½ cup shortening                    1 ½ cups sugar

2 large eggs                            1 2/3 cups all-purpose flour

2/3 cup cocoa                         1 ½ teaspoon baking soda

½ teaspoon salt                       1 ½ cups buttermilk

1 tablespoon plus 1 teaspoon vanilla extract, divided

1 (8-ounce) package cream cheese softened

Icing

2 Tablespoons butter or margarine, softened

1 1/3 cups cocoa

1 tablespoon cornstarch

1 cup plus 2 tablespoons milk

1 (14-ounce) can sweetened condensed milk

1 large egg

2/3 cup butter, softened

¾ cup chopped pecans or walnuts, toasted

5 ¾ cups sifted powdered sugar

Instructions

GREASE 2 (9-inch) round cake pans; line with wax paper. Grease and flour wax paper. Set aside.

BEAT shortening at medium speed with an electric mixer until fluffy; gradually add 1 ½ cups sugar, beating well. Add 2 eggs, 1 at a time, beating until blended after each addition.

COMBINE flour and next 3 ingredients; add to shortening mixture alternate with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 1 teaspoon vanilla. Spoon cream cheese mixture evenly over batter

BAKE at 350 degrees for 40 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.

BEAT 2/3 cup butter at medium speed until creamy. Combine powdered sugar and 1 1/3 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons mile, beginning and ending with powdered sugar mixture. Beat until spreading consistency. Stir in remaining 1 teaspoon vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted nuts. Yield: 1 (2-layer) cake

Recipe for Chocolate Bundt Cake

We celebrated another Birthday at the office with

Chocolate Bundt Cake

Recipe for Chocolate Bundt Cake

1-(15.25OZ) PKG. Devil’s Food Cake Mix

1 Cup Plain Yogurt

4 Lg. Eggs

1(3.4 OZ) PKG. Vanilla Instant Pudding Mix

½ Cup + 1TBL. Vegetable oil, divided

2 Cups Semi-Sweet Chocolate Chips

½ cup Warm Water

Glaze

2 TBL. Unsweetened Cocoa

2 TBL. Light Corn Syrup

1 Cup Powdered Sugar, + More for Serving

Fresh Strawberries or Raspberries

Preheat oven to 350. Combine cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil in large bowl. Beat with an electric mixer on low speed until just combined, about 30 seconds. Increase speed to medium and beat until light & fluffy, 2 to 3 minutes. Fold in chocolate chips. Pour mixture into a lightly greased and floured Bundt cake pan. Bake in preheated oven 35 to 40 minutes. Remove cake from oven and cool 10 min Transfer cake to wire rack: cool completely, about 1 hour.

Combine cocoa, 2 TBL. Water, corn syrup and remaining 1 TBL. Oil in saucepan. Cook over low heat stirring constantly, until blended 1 to 2 minutes. Add powdered sugar whisking until smooth. Drizzle glaze over cake. Sprinkle with additional powdered sugar. Serve with strawberries and vanilla ice cream, if desired.

Recipe for Texas Sheet Cake

We Celebrated another Birthday at the office

Recipe for Texas Sheet Cake

Combine three ingredients and set aside

  • 2 cups flour (Sift Flower)
  • 2 cups sugar
  • ½ teas. Salt

In saucepan add:  2 sticks butter, 4 Tablespoons of Cocoa, 1 cup water., bring to boil and add to flour mixture. Then add: ½ cup Buttermilk (can make buttermilk by adding 1 Tablespoon of cider vinegar

  • ½ cup milk)
  • 2 eggs whisked
  • ½ teas of cinnamon
  • 1 teas baking soda
  • 1 teas vanilla

Pour mixture into either a greased jelly roll pan or a 9 x 13 greased pan. If you are taking cake out of pan for delivery grease and flour pan for easy release.

 Icing

Bring to boil:

  • 4 Tablespoons Cocoa
  • 1 ½ sticks butter
  • 5 Tablespoons milk
  • 1 teas vanilla

When it comes to boil remove from heat and add 1 box of Powdered Sugar and beat till smooth. Pour on cake while cake is still warm. I put powdered sugar through sifter to remove any lumps.

 

Recipe for Symphony Cake

We Celebrated another Birthday at the Office

Recipe for Symphony Cake

Cake:

  • 1 Box Swiss Chocolate cake mix
  • 1 small box vanilla instant pudding mix
  • 3 eggs or 4 egg white
  • 1 cup of oil (I only use ¾ cup)
  • 1 ½ cups of buttermilk

Combine all the above ingredients and pour into three 9-inch greased and floured cke pans. Bake at 350 for 25 – 30 minutes.

Frosting:

1 large Symphony candy bar

In a food processor chop up the Symphony candy bar into very small pieces. Put the pieces of candy bar into a large mixing bowl and set aside.

In the same food processor mix the following:

  • 1 (8 oz.) cream cheese, softened
  •   ½ cup of granular sugar
  • 1 cup of powdered sugar
  • 1 (16 oz) Cool Whip

Put the above mixture in the mixing bowl with the candy bar, and then add Cool Whip. Stir with a large spatula or spoon. Do not put Cool Whip in food processor to mix.

 

Recipe for Cream Cheese Pound Cake

shennas-pound-cake

We Celebrated another Birthday at the office with

Cream Cheese Pound Cake

  • 1 ½ cups (3sticks) butter softened
  • 8oz package cream cheese softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups cake flour, sifted twice
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

 

  • Preheat the oven to 325. Grease and flour a 10-inch Bundt pan.
  • Cream the butter and cream cheese with an electric mixer until well combined. Add the sugar. Mix for 7 minutes, until fluffy. Add the eggs, one at a time, beating after each until blended. Gradually add the flour, beating after each addition, until all is added and combined. Add the salt, vanilla, and almond extract. Mix again.
  • Pour into the prepared pan. Hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. Bake for about 1 ½ hours. The cakes are done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
  • Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before putting it on a cake plate o wrapping in aluminum foil for delivery.