Tag Archives: icing

PUMPKIN SPICE CAKE and PUMPKIN BARS

14 Wednesday Dec 2016

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Filled with warm and fragrant spices, these frosted confections were enjoyed by everyone in our family.

PUMPKIN SPICE CAKE

pumpkin spice cake

3 eggs

1 1/4 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1/2 cup water

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup quick rolled oats

Beat eggs until frothy, then add sugar gradually. Beat until thick and lemon colored. Stir in pumpkin, oil and water. Blend well. In a separate bowl, mix together flour, salt, baking soda, cinnamon and nutmeg. Add gradually to pumpkin mixture, blending well. Stir in oats. Pour into a well-greased 9-by-13-inch pan. Bake at 350F for about 30 minutes. Cool completely before topping with orange butter frosting.

ORANGE BUTTER FROSTING

2 tablespoons butter

2 1/2 cups confectioners’ sugar

3 tablespoons orange juice

1 teaspoon finely grated orange peel

pinch of salt

Cream butter. Add sugar gradually, alternating with enough orange juice to make the frosting the right consistency for spreading. Stir in orange peel and salt.

Enjoy!

Recipe adapted from A Little Salty To Cut The Sweet, Sophie Hudson

boomama.net/

PUMPKIN BARS

pumpkin bars

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

1 (15-ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

ICING

3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Heat oven to 350F. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter in a 13-by-9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

TO MAKE THE ICING: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Enjoy!

Recipe adapted from Paula Deen

www.pauladeen.com/

DARK CHOCOLATE CAKE

01 Tuesday Dec 2015

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My Son spent the day at home after being sick all night. He finally regained a little of his appetite in the early afternoon, and was able to tolerate liquids and a light bite to eat.

While quietly resting on the couch, he had looked through a cookbook that had been left out, and decided the Dark Chocolate Cake looked especially appealing and delicious. He wanted to help me bake in the kitchen, then managed to eat a small piece of cake that evening – and didn’t complain about going to school the next day.

DARK CHOCOLATE CAKE

dark chocolate cake

CAKE

2 cups flour

2 cups sugar

1 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup cold brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

ICING

2 cups butter

9 cups confectioners’ sugar

2 1/2 cups cocoa powder

1 teaspoon vanilla extract

1 cup milk

Heat oven to 350F. Grease and flour a 9-by-13-inch pan.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk, and oil. Mix with a wooden spoon until smooth. Pour into prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 45 minutes.

While cake cools, prepare the icing. In a stand mixer with a paddle attachment on medium speed, beat butter until smooth and creamy. Reduce speed to low and add confectioners’ sugar, cocoa and vanilla, scraping down sides of the bowl with a spatula as you go. Add milk as needed until frosting reaches preferred spreading consistency.

Once cake has cooled, spread icing over the top.

Enjoy!

Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012

 

DARK CHOCOLATE FROSTING

05 Saturday Apr 2014

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Great for cakes, cookies, cupcakes, brownies, or a “shot” on its own, for a pop of sweetness.

DARK CHOCOLATE FROSTING

1 1/2 sticks of unsalted butter, softened
2 1/2 cups confectioners’ sugar, sifted
3 ounces chocolate, melted and cooled to room temperature
1/4 to 1/2 teaspoon vanilla
pinch of salt

In the bowl of an electric mixer, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated.
Add the vanilla and beat until smooth and creamy. Stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Add milk 1 teaspoon at a time if frosting does not have a spreadable consistency.
Enjoy!

Recipe adapted from Sprinkles Cupcakes
www.yummly.com/recipes/sprinkles-cupcakes‎

COUNTRY CAKE

25 Wednesday Sep 2013

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I made this on an extremely busy day – one of those crazy, even busier days than usual – when I knew household chores and errands wouldn’t leave me any time for any kind of elaborate recipe – when I was rushing from one activity to another and I barely found the time to pop a cake in the oven – when even the lady giving me my pedicure (because I just HAD to squeeze it in) scolded me and told me I needed to relax!

COUNTRY CAKE

2 cups self-rising flour
2 cups sugar
1 cup vegetable oil
1 cup milk
3 eggs
1 1/2 teaspoons vanilla extract

Heat oven to 350F.
Grease a 9 by 13 inch glass baking dish.
Place all ingredients into a large mixing bowl and mix well by hand. Pour into prepared baking dish. Bake 35 to 45 minutes, until cake top is lightly browned. Remove from oven and immediately prepare the icing.

COUNTRY CAKE ICING

1 1/2 cups sugar
1 1/2 tablespoons flour
1 (5 ounce) can of evaporated milk
1/2 cup butter
1 teaspoon vanilla extract

Stir sugar, flour and milk together in a saucepan, add butter and bring mixture to a rolling boil over medium heat, stirring to avoid sticking. Remove from heat and stir in vanilla.
Poke holes all over the top of the cake with a fork and pour warm icing over the surface of the cake.

Enjoy! Please share recipedoodle with your friends!

Recipe adapted from The Arkansas Democrat Gazette, August 2013
www.arkansasonline.com/news/features/food/‎