My Lime Green Kitchen

Posts Tagged ‘Cake’

This is the cake I made for my birthday and it was so good! Chad loved it and Vince said it tasted “professional” . . whatever that means! So easy and so good. I’ll definitely make this cake again .. maybe today to send to work with Vince tomorrow.

Ingredients:
1 (18 ounce) package yellow cake mix
3 eggs
1-1/4 cups orange juice
1/3 cup oil
1 (3 ounce) package orange flavored Jello
1/2 cup boiling water
1/2 cup cold water
1 (3 ounce) package instant vanilla pudding
1 cup whole milk
1 tsp. vanilla
1-1/4 cups heavy whipping cream
1/2 cup powdered sugar (I used a little more)

Preparation:

Preheat oven to 350 degrees F. Prepare cake mix as directed on package, using eggs, orange juice, and oil. Spray 13×9″ pan with baking spray and add cake batter. Bake at 350º for 30-40 minutes until cake starts to pull away from sides of pan. Cool cake completely on wire rack.
Using a wooden chopstick (or knitting needle), poke small holes in the cake.
In a small bowl, place 1 box orange gelatin. Pour boiling water over gelatin and stir until gelatin is completely dissolved. Add cold water and mix well. Slowly pour this mixture over the cake, making sure that the mixture gets into all the holes. Cover and chill for 2-4 hours.
In medium bowl, combine the pudding mix, milk, and vanilla and beat well. In small bowl, combine heavy cream and the powdered sugar and beat until stiff peaks form. Fold the cream mixture into the pudding mixture and spread over cake. Cover and refrigerate for 4-8 hours before serving.

This cake batter seems a little runny when you pour it in the pans and it always makes me wonder if I left something out but then I remember that last time I made it, it seemed a little runny too and it always works. And, it’s always good and it never lasts more than a few days around here.

I’ve never had this cake turn out less than perfect and anyone who has tasted it loves it.

Chocolate Cake

Cake:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1-1/2 teaspoon pure vanilla extract
1 cup hot or warm coffee

Preheat the oven to 350°. Line two round cake pans with waxed or parchment paper. Line with parchment paper. Grease and flour the sides of the pan. Sometimes I do, sometimes I don’t.

Mix together the flour, sugar, cocoa, baking soda, baking powder, and salt on low speed until combined. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. Slowly add this mixture to the dry ingredients in the mixing bowl, continuing to mix just til everything is blended well. Add the coffee and stir just to combine. Pour the batter into the pans and bake for 35 to 40 minutes. Cool in the pans for 15 – 20 minutes, then remove from pans and cool completely before icing.

Icing:

6 ounces semisweet chocolate
2 sticks butter, at room temp
1 teaspoon vanilla extract
2-1/2 cups sifted powdered sugar

Melt the chocolate in double boiler. Allow to cool slightly

Beat the butter on medium-high speed until light and fluffy. Add vanilla and continue beating for a couple of minutes. Gradually add the powdered sugar, then beat at medium speed, until smooth and any lumps are gone. Add the melted chocolate and mix well. If the icing is too thick, add a little cream or milk. If it isn’t thick enough, add a bit more powdered sugar.

Add icing to the cooled cake.

Chocolate Cake – This makes 36 cupcakes or you can make a sheet cake or a 2 layer cake.

2-1/4 cups all purpose flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
3/4 tsp. salt
2/3 cup cocoa powder
2 cups sugar
1-1/2 sticks butter, softened but not melted
3 large eggs or 4 small eggs, at room temp
1-1/2 c. milk
1 tsp. vanilla

Preheat oven to 350. If using cake pans, grease and flour pans. If making cupcakes, line pans with paper liners.
Sift together flour, cocoa powder, baking soda, baking powder and salt.
Cream together sugar and butter. Add eggs one at a time, beating well after each.
Add flour mixture, alternating with milk.
Add vanilla.
Pour into prepared pans. For cake, bake 30 – 35 minutes. For cupcakes, bake 15 – 20 minutes. Check with tester/toothpick.

Cool completely and frost. I used Buttercream Icing.

2 sticks butter, softened but not melted
1 pound powdered sugar
Cream or Half & Half to get to desired consistency (I use cream)
Flavoring (I mostly use almond for my icing but you could use any flavor you like)

Cream butter til fluffy and smooth. Add powdered sugar. Add cream til it reaches the desired consistency. Add flavoring . . different brands are stronger so use whatever it takes to achieve the flavor you want. Food coloring can also be added at this point.