Single Layer Chocolate Cake

 

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I was with my grandmother a few days ago and we decided to do a little baking. I wanted to see how she made  chocolate cake because I was thinking about baking a birthday cake for a friend for the weekend coming up. My grandmother is a regular baker so she had all of the ingredients needed for a little mid day baking action. This cake is light and fluffy, and I think would go nicely with a strawberry jam filling, since we didn’t have any fresh jam, we made a cream cheese frosting, so delicious!

 

Single Layer Chocolate Cake

350 degrees, 25-30 minutes

Ingredients:

1 ½ stick unsalted butter (room temperature)

¾ cup unsweetened cocoa powder

¾ cup all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

½ cup butter cream

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Instructions:

In medium size mixing bowl combine cocoa powder, flour, baking powder and salt. In separate bowl, cream butter and sugar. Then add each egg one at a time while mixing, add vanilla. Slowly add in the flour mixture, until all ingredients are mixed together. Pour batter into greased 8 inch round pan. Bake at 350 degrees for 20 to 30 minutes, or until toothpick comes out clean.

Cream Cheese Frosting

Ingredients:

2 cups powdered sugar

2 sticks butter

4 ounces cream cheese

1 teaspoon vanilla

Instructions:

Put all three ingredients in mixing bowl and turn on mixture until becomes frosting. If more frosting is needed, add more powdered sugar ½ cup at a time.

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Watergate Salad

TGIF! Tonight I wanted to make a quick and yummy dessert for my family. I had dinner at my grandmothers, and instead of baking something I decided to make Watergate Salad! My Auntie Carmen is usually the one to make this during the holidays, and she always makes a separate small batch for me because she knows how much I love it! It’s a refreshing and quick dessert that will put wake up your taste buds. I apologize in advance for the lack of pictures, I was too excited for the end result.

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What You’ll Need:

2 cups of thawed Cool Whip

2 cups of mini marshmallows

1/2 can of pineapple chunks (1/2 cup)

1/2 can of crushed pineapple (1/2 cup)

1/2 packet of Pistachio pudding mix (just the mix, do not make the pudding)

1 cup walnuts (optional)

Instructions:

Start with a base of the 2 cups of Cool Whip. Then add in the 1/2 cup of crushed pineapple and 1/2 cup of pineapple chunks, also add a little bit of the juice from the crushed pineapple. The juice will add to the overall flavor. Then add in the marshmallows and walnuts. Last is the pistachio powder (just the powder). Mix all ingredients in a large bowl, and then refrigerate for 30 minutes to an hour, you can also refrigerate for overnight. If you are looking for a few less calories, you can replace regular cool whip for a low calorie one. Lastly, garnish with walnuts on top.

 

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Not Your Granny’s Peach Cobbler

Sliced Peaches

This recipe is from a family friend who made this version of peach cobbler at our Easter family gathering. When I tried it, my mouth was instantly surprised by the different texture of the crust or what I thought was crust. It almost tasted like a graham cracker crust on top of the peaches. I had to get the recipe, it was delicious, and paired well with vanilla ice cream (because who eats peach cobbler without vanilla ice cream, right?). So, without delay, the big secret to this recipe was not graham crackers, it is yellow cake mix! Yes, I know what you’re thinking, who puts yellow cake mix in with a dessert that usually involved dough and crust. Well, I tried it, and LOVED IT! I hope you, your friends or family can enjoy it to. I moderated the recipe for a smaller size pan, I used a 9×9 square pan.

What You’ll Need: 

3 small peaches

2 cans of sliced peaches in heavy syrup

1 box of yellow cake mix (I used Duncan Hines brand)

1/2 cup of melted butter (I used Earth Balance, it is a vegan butter, GMO and gluten free)

1 teaspoon of nutmeg

1 teaspoon of cinnamon

1 teaspoon of vanilla

Instructions: 

First, slice the fresh peaches then combine them with the canned peaches with the heavy syrup into the baking pan.

 I mix all the peaches up a bit with a mixing spoon so that the fresh peaches are  covered in the syrup.

Add the nutmeg, cinnamon, and vanilla. Then mix the spices and peaches together.

Now, you can cover the peaches with the yellow cake mix, I used about 3/4 of the bag because I was using a smaller pan. You want the peaches to be covered by a thin-medium layer of cake mix.

Melt a 1/2 cup of Earth Balance butter in the microwave for 20-30 seconds

Evenly pour the butter on top of the cake mix

You can gently mix the butter around with the cake mix, but not too much because you want the cake mix to stay on top of the peaches

Peach Cobbler step 2      Peach Cobbler step 3     Peach Cobbler step 4

Then preheat the oven to 365 degree, and bake for 45 to 50 minutes

After 30 minutes, I took my pan out and used a fork to poke through the parts of the cake mix that were a little clumpy. You want to be sure the cake mix is cooking right, and not sitting powder

Put back in the over for 15 – 20 more minutes

When you take it out, the top should look medium brown

Serve with vanilla ice cream, and prepare to be surprised by how yummy this unlikely combo is

Peach Cobbler Final   photo 2-1   photo 1-2