Italian Cream Cake

WHAT IS ITALIAN CREAM CAKE- HOW DID IT GET IT’S NAME?
Italian Cream Cake has long been one of my favorite desserts.  This moist and decadent layer cake is packed with flavor from pecans and coconut (not to mention the heavenly cream cheese frosting)!

This good old fashioned Italian Cream Cake is the real deal– a classic southern cake recipe that is a common sight at family gatherings, pot lucks, birthday parties, holidays and more!

The funny thing is that nobody quite knows where the name Italian Cream Cake actually comes from. In my research, I found that it’s not a traditional recipe of Italy.

Some say that the recipe first appeared years ago in a Texas newspaper….and others say that the “Italian” name comes from an Italian baker that prepared the dessert for a southern family in the US– and was so well received that the rest is history.

All that I know is that whoever came up with this deliciousness is a genius! If you’ve never tried Italian Cream Cake, you absolutely must!

INGREDIENTS
FOR THE CAKE

• 1 cup (2 sticks) (226g) unsalted butter, softened
• 2 cups (400g) sugar
• 5 large eggs, separated
• 2 cups (242g) all-purpose flour
• 1 tsp (5g) baking soda
• 1/4 tsp salt
• 1 cup (242g) buttermilk
• 1 tsp (4g) vanilla extract
• 1 cup (85g) chopped pecans
• 1 cup (75g) flaked sweetened coconut
• Italian Cream Cheese Frosting (See our recipe)

FOR THE CREAM CHEESE FROSTING;

• 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
• 2( 8oz.) packages cream cheese (total weight 452g)- Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a kitchen aid or strong mixer, do not soften the cream cheese, just cut into pieces when adding to bow.
• 1 teaspoon (4g) vanilla extract
• 6 to 6 1/2 cups (690g to 747g) powdered sugar
• 1 cup chopped pecans, toasted

full instructions please see : www.mycakeschool.com

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Rainbow Cake Roll filled with Rainbow Chip Frosting

This St. Patrick’s Day enjoy a slice of brightly colored Rainbow Cake Roll filled with Rainbow Chip Frosting instead of searching for that elusive pot of gold.

It’s very unlikely you will find a pot of gold at the end of the rainbow, but you can find a sense of satisfaction by indulging in a sweet treat like this brightly colored striped cake roll.

I know it’s not the same, but eating sweets always makes me feel prosperous.

It’s hard to imagine life without cake or cookies or pie or ice cream or candy. If I had to chose a life without them over a pot of gold, I’d choose dessert.

Not sure if you’ve ever had the pleasure of experiencing the tub of miracles otherwise known as rainbow chip frosting. It’s a tangy-sweet, but mostly sweet, vanilla frosting that has soft and colorful chips swirled inside. If unicorns and leprechauns owned a bakery together, rainbow chip frosting is what they would sell.

But in real life, it’s sold in the baking aisle. I understand some of you may completely despise rainbow chip frosting and if you are one of those people, come back on Wednesday when I share a brownie cookie brownie chocolate chip pie concoction I whipped up recently. But, then again, maybe you won’t despise the homemade version which– and I may be biased here– tastes 1,098x better than the canned version.

I’m getting pretty good at making cake rolls being I’ve made several for my gig over at Tablespoon.com. They look so simple, yet can be challenging to make without cracking. What I’ve learned is that the cake can crack a little as long as that crack get’s rolled up inside and wont show.

So, I worry a lot less now when I make these types of cakes.

This is my favorite cake roll creation to date and everyone who enjoyed a slice loved the bright stripes of color throughout the cake.

It’s the perfect cake to serve for St. Patrick’s Day, but would also be fun for Easter or a birthday celebration.

Ingredients

• 6 ounces white chocolate, coarsely chopped
• food coloring: any four colors of your choice
• 3/4 cup butter, softened to room temperature
• 4 ounces cream cheese, softened to room temperature
• 4 cups powdered sugar
• 1 1/2 teaspoons vanilla
• pinch of salt

Instructions

1. Before beginning to melt the white chocolate, prep everything you need by pulling out a silicone baking mat or lining a baking sheet with parchment and grabbing 4 small bowls, 4 spoons, and the food coloring you plan to use to color the white chocolate.
2. Melt the white chocolate in a double boiler or a glass bowl set over a half-full pan of very hot, but not boiling, water.  Alternatively, you can microwave the white chocolate, stopping to stir every 20 seconds, until melted.
3. As soon as the chocolate is melted, divide it between the 4 small bowls and stir 2-3 drops of food coloring into each bowl. More food coloring may cause the white chocolate to seize up, so be cautious adding more.  Spread the colored white chocolate into 4 small rectangles on the silicone baking mat or parchment paper, then refrigerate for 15 minutes.
4. Meanwhile, prepare the frosting base by beating the butter and cream cheese together on high speed in a large bowl using a handheld mixer or stand mixer with a whisk attachment until smooth and creamy, about 3 minutes.  Add the powdered sugar, 1 cup at a time and mixing at low speed until combined before adding the next cup.  Beat in the vanilla and a pinch of salt and beat the frosting base until creamy.
5. Once set, remove the white chocolate from the refrigerator.  Transfer the colored rectangles to a cutting board and chop into tiny squares to make little chips.  Using a rubber spatula, fold the chips into the frosting base, adding just 1/3 of the chips at a time to ensure even distribution.
6. Frost your favorite cake or cupcakes and store any leftover frosting in the refrigerator.  Just let it come to room temperature before using.

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Best Ever Mini Cheesecakes

THE BEST recipe ever for Mini Cheesecakes! Cheesecake filling with graham cracker crust made in cupcake tins. My kids beg me to make these again and again!

Close up of mini cheesecake with a bite taken out of it

I can’t even begin to tell you how delicious these mini cheesecakes are, but I will warn you – do yourself a favor and make a double batch because these little guys will be gone in no time!

Feel free to leave the cherry pie filling off, I did this for the first batch and they tasted great. I honestly prefer the pie filling on though, it gives it just a little bit extra to the cheesecakes.

What kind of cupcake pan to use:
For this recipe, be sure to use a REGULAR 12 cup muffin pan. Just grab the muffin tin you use to make cupcakes, they are perfect for this recipe and exactly what I use here.

Can these be made ahead of time?
Absolutely! Make them the night before your party or event and just keep them refrigerated. Spoon the pie filling over the cheesecakes just before serving. They’ll taste even better this way!

Ingredients
for the crust:

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 3 tbsp butter melted
• for the cheesecakes:
• 16 oz cream cheese softened to room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 21 oz cherry pie filling

for full instructions please see : www.mostlyhomemademom.com

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Tres Leches Cake Simple Healthy

The BEST authentic homemade Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!

Tres leches literally means, “three milks”  and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture.  Tres leches cake is a popular cake in Mexico and Latin America.  It really wouldn’t be a Cinco de Mayo celebration this easy cake recipe!

The cake is similar to an angel food cake. The whipped egg whites in the batter make it extra light and spongy. After baking the cake you poke holes in it with a fork and pour three types of milk over the top–evaporated milk, sweetened condensed milk, and whole milk–hence the name “tres leches”.

I’m really excited to share this recipe with you today, because this cake is really one of my favorites. I first tried a Tres Leches Cake about 15 years ago at a pot luck at work when a co-worker (who is Cuban) brought it for us to try. All I can say is that it was love at first bite. I usually love sponge cakes that are soaked in some sort of liquid, but this cake tops them all.

This really is one of my all time favorite cakes and hubs even declared this better than Sex in a Pan. That’s saying a lot for him, considering he’s lactose intolerant and made an exception for this cake.

Tres Leches Cake literally means three milks cake, also known as pastel de tres leches or torta de tres leches. It’s basically a sponge cake soaked in 3 different kinds of milk. It may sound pretty simple, but it’s to die for.

My version here is a butter free cake, a very light sponge cake with lots of air bubbles soaked in the milk sauce overnight, then topped with whipped cream, some cocoa powder and some berries.

Start by combining flour, baking powder and salt in a large bowl.  Separate the eggs and add sugar to the egg yolks.  Mix well and add milk and vanilla to the same bowl.  Pour the egg yolk mixture over the flour mixture and stir to combine.  Beat the egg whites in a separate bowl, add sugar and beat to stiff peaks.  Fold the egg whites into the batter and fold in to combine.  Smooth the mixture into your 9×13 pan and bake for 25-30 minutes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

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Keto Chocolate Fudge Cake

INGREDIENTS
Cake:

• 1/4 C + 1/8 C Almond Flour
• 1/4 C + 1/8 C Coconut Flour
• 1/3 C Pyure Sweetner
• 1/3 C Cocoa Powder
• 1/2 tsp Bakìng Soda
• 1 tsp Bakìng Powder
• 1/4 tsp Salt
• 1/3 C Coconut Oìl
• 1 tsp Vanìlla
• 2 Eggs
• 2/3 C Water

Frostìng:

• 3/4 C (1 & 1/2 stìcks) Butter
• 1 C Sugar Free Chocolate Chìps
• 2 tsp Vanìlla
• 1/8 C Pyure
• Thìs recìpe makes an 8×8 cake pan.
  

Cake:

1. Start by mìxìng all the almond flour, coconut flour, sweetner, cocoa, bakìng powder, bakìng soda, and salt.
2. ìn a separate bowl, mìx your coconut oìl, eggs, vanìlla and water.  Make sure to beat ìt well.
3. Slowly add your dry ìngredìents to your wet and mìx well.
4. ......
5. ......
6. Get full recipe >> CLICK HERE

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PEACH DUMP CAKE RECIPE

Quìck, sìmple and tasty Peach Dump Cake ìs always a hìt. Thìs cake mìx based treat ìs fìlled wìth peaches and butter and ìs the perfect dessert to make when you don't have much tìme to prep but want a warm, delìcìous cake.
INGREDIENTS

• 1-29 ounce can Slìced Peaches ìn heavy syrup, undraìned
• 1 box yellow cake mìx
• 3/4 cup butter slìced ìnto 24 cuts

  

  PEACH DUMP CAKE RECIPE

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spread peaches, wìth lìquìd, ìnto a 9x13 bakìng dìsh.
3. Sprìnkle cake mìx evenly over peaches.
4. .....
5. .....
6. Get full recipe >> CLICK HERE

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Healthy 1 Minute Classic Coffee Cake

INGREDIENTS
For the classìc coffee cake

• 1 1/2 T coconut flour (can sub for all almond flour)
• 1 T almond flour
• 1/2 tsp bakìng powder
• 1-2 T granulated sweetener of choìce (adjust to desìred sweetness)
• Pìnch cìnnamon
• Pìnch nutmeg
• 1/2 tsp almond extract
• 1 large egg whìte (for a vegan versìon, use 1 flax egg)*
• 1 T- 1/4 cup daìry free mìlk of choìce**

For the optìonal streusel toppìng

• 1 T almond flour
• pìnch cìnnamon
• 1 T coconut palm sugar
• 1 T almond butter
• daìry free mìlk
  

INSTRUCTIONS

1. For the mìcrowave versìon
2. ìn a small bowl, combìne the dry ìngredìents and mìx well.
3. ìn a separate small bowl, combìne the almond extract, daìry free mìlk and the egg whìte (or flax egg) and whìsk lìghtly. Add the mìxture to the dry mìxture and mìx untìl just combìned.
4. ......
5. .......
6. Get full recipe >> CLICK HERE

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