Tag Archives: cake

Classic Yellow Cupcakes with Regal Buttercream Icing

Y’all, we’re ’bout to have a royal wedding this weekend and that warrants the best cupcakes with THE BEST icing known to man.  Every celebration merits them.  I made these cupcakes years ago for my son, James’, school bake sales.  They were legendary and sold in a flash…for big bucks.  I’ve always been a cake person, scraping off the icing and pushing it to the side of my plate or peeling off the cupcake liner, turning the cake upside down in the liner thereby avoiding the usual sickeningly sweet and way too fluffy frosting.  Doesn’t matter the flavor, I don’t want it.  Unless it’s this icing.  Mercy!  This icing is thick, with  the ample and generous flavors of vanilla and butter it delivers just the perfect amount of sweetness.  I couldn’t stop swiping teaspoon after teaspoon from the bowl as I crowned each cupcake.  The cupcake, as well, is equally astounding.  It falls somewhere between the crumb of a layer cake and a pound cake.  The flavor is of unadulterated, flawless butter.  It is the quintessential bake sale,  afternoon snack, birthday or wedding cupcake.  And when Prince Harry and Ms. Meagan Markle wed early this Saturday morning,  my bff, Andrea, and I will be celebrating with hot cups of freshly brewed coffee and these little royal fairy cakes.  Best of wishes to all the brides out there!

Classic Yellow Cupcakes

  • Servings: 16 cakes
  • Difficulty: easy
  • Print

  • 4 large eggs, room temperature
  • 1 5-ounce can evaporated milk, not reduced fat, divided
  • 2 tablespoons vanilla extract
  • 2 1/4 cups cake flour, sifted
  • 1 1/2 cups sugar, sifted
  • 2 teaspoons baking powder
  • 1 cup butter, softened
  1. Pre-heat oven to 350°.  Line muffin tin with cupcake liners and set aside.
  2. In a small bowl, whisk the eggs enough to break them up but not enough to whisk in air bubbles.
  3. Add 1/2 cup milk to eggs and vanilla and stir until completely combined.  Set aside and reserve remaining milk for icing.
  4. In a large bowl, whisk flour, sugar and baking powder until completely combined.
  5. Add the butter to the flour mixture and mix with an electric mixer until there are no large chunks of butter.
  6. Add 3/4 of the egg mixture to the butter-flour bowl and mix until just combined.
  7. Scrape down the sides of the bowl, add the remaining egg mixture and beat on high for 1 minute.
  8. Fill each cupcake liner 2/3 full and bake for 20-22 minutes or until a cake tester comes out clean.
  9. Cool cupcakes in tin for 10 minutes, remove from tin and cool cupcakes on cooling rack.
  10. Allow cakes to cool completely before icing.

http://www.theirreverentkitchen.com

TLA, True Love Always, Prince Harry and Meghan Markle!

Royal Buttercream Icing

  • Servings: 16 generously iced cupcakes
  • Difficulty: easy
  • Print

  • 1 cup butter, softened
  • 1 tablespoon vanilla extract
  • 1 16-ounce bag confectioner’s sugar, SIFTED!
  • 1 tablespoon meringue powder
  • 1 tablespoon milk, if you made the above cupcakes you’ll have a tablespoon of milk remaining
  1. In a large bowl, using an electric hand mixer, mix butter and vanilla until fluffy.
  2. Add meringue powder to confectioner’s sugar and mix the sugar into the butter in 3-4 increments beating well in between each addition.
  3. Add the milk and mix well for 3-4 minutes or until the icing is fluffy.
  4. Ice completely cooled cupcakes.

http://www.theirreverentkitchen.com

 

 

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Southern Dark Chocolate and Mayo Cake

Yes, I’ve been gone a while.  I can blame it on all manner of events and situations.  I was in the Holy Land…okay, so that accounts for two weeks.  I help my 95-year old father.  THAT is a constant but one that I typically enjoy.  I have tons of yard work.  I truly do and love getting dirt under my fingernails but the fact of the matter is I got tired.  And discouraged.  And my creativity ran dry, Dry, DRY!  However, with summer being firmly ensconced in South Florida, my mind tends to run to hot weather food…and dishes I relished as a child and as a young adult.  Recalling meals I discovered in my early days or travels has me hovering over the butcher block, knife in hand or in front of the oven pulling out a cake pan to test for doneness.  That brings me to this cake.  During my college days in Georgia, I was exposed to all manner of dishes; from brains to cheese grits to chocolate mayonnaise cake.  Made popular in the early 20th century, mayonnaise was the perfect substitute for pricy eggs and milk.  While the Hellman’s company didn’t invent the chocolate mayo cake they most certainly made it popular.  Here in the South, a loved mayonnaise is Duke’s and that’s what I use here.  Keep in mind, you are not including the moisture of butter and milk so, regardless of the brand of mayo you use, do not make the mistake of using non-fat or reduced fat.  You will find this cake to be incredibly moist and tender. It is the stuff of dreams.  Also, if you’re not a fan of dark chocolate, regular unsweetened cocoa may be used in both the cake and the icing and you’ll still have a magnificent work made by your own two, capable hands.  No one will ever mistake this cake for a boxed cake or, even worse, a grocery store cake.  And since mayonnaise is essentially eggs and  vegetable oil there is no tell-tale taste…nothing more than a drop dead, gorgeous, mouth-watering chocolate cake!

Southern Dark Chocolate Mayonnaise Cake

  • Servings: 12
  • Difficulty: easy
  • Print

  • shortening to grease pans
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened dark cocoa powder, Hershey’s makes one and it can be found in the baking section of your grocery store
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 2/3 cups dark brown sugar
  • 1 cup mayonnaise, not fat-free or reduced-fat
  • 1 cup water
  • 1/3 cup cold, strong brewed coffee
  • 2 teaspoons vanilla extract
  • Dark Chocolate Frosting
  1. Pre-heat oven to 350°.  Grease, line bottoms with parchment paper and grease the parchment paper three 8-inch cake pans.  Set aside.
  2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.  Set aside.
  3. In a large mixing bowl, beat at high-speed the eggs and brown sugar for 3-4 minutes.  The mixture will become light in color and fluffy.
  4. Beat in the mayonnaise until just blended.
  5. Add the coffee to the cup of water.
  6. Alternately mix in the flour mixture with coffee-water, beginning and ending with flour mixture.  Scrape down the sides of the bowl in between each addition and do not over beat.
  7. Divide equally between the three prepared pans.  I measure about 15 ounces per pan.
  8. Bake for 20-23 minutes, checking at the 20 minute mark for doneness or until toothpick inserted in centers comes out clean.
  9. On wire racks, cool for 10 minutes, then remove from pans, peel off parchment paper and place on racks to completely.
  10. Spread Dark Chocolate Frosting or frosting of choice on cake when completely cool.

http://www.theirreverentkitchen.com

Dark Chocolate Frosting

  • Servings: 3 cups
  • Difficulty: easy
  • Print

  • 2/3 cup unsweetened dark cocoa powder, SIFTED.  If the cocoa powder is not sifted you will have lumps that are impossible to get out.
  • 7 tablespoons boiling water, plus more is needed
  • 1 stick (8 tablespoons) butter, room temperature
  • 3 cups confectioner’s sugar, SIFTED, plus more is needed
  • 2 teaspoons vanilla extract
  1. In a large mixing bowl add cocoa powder and boiling water.  With a wooden spoon, stir by hand until the cocoa and water is smooth and completely combined.
  2. Using an electric beater on low-speed add the softened butter and mix until completely combined
  3. Add the confectioner’s sugar and vanilla and beat on low until most of the sugar has been incorporated.  Scrape down the sides of the bowl and continue beating on medium until the frosting is smooth.  The longer the frosting is beaten the lighter in color and the more fluffy it becomes.  If it too stiff add hot water one teaspoon at a time.  If the frosting is too loose add more SIFTED confectioner’s sugar one tablespoon at a time.

http://www.theirreverentkitchen.com

 

Chocolate Chocolate Chip Zucchini Bread

This is one outrageous zucchini bread.  The batter will have your eyes rolling to the back of your head.  I can honestly say the first time I tasted the batter I seriously considered not baking the bread at all and , instead, simply eating it all…one generous, sloppy spoonful after another until there was no more.   I first began baking zucchini bread for my son, James, when he was a toddler but I never called it zucchini bread.  I’m pretty sure he would have turned his cute little Greek nose up at it, but how about “tea bread”?  He loved Mama’s “tea bread” and even helped me bake it.  Many a morning he suggested we invite his grandmother, Mimi, over for a tea party with “tea bread”.  Little scamp.  I covered his small, round child’s table with a linen tablecloth and set places for James, Mimi and his two best friends, Bert and Ernie.  I prepared cafe con leche or James’ favorite tea, Constant Comment and served the guests while they chatted politely about Curious George, which day that week they would go feed the ducks or the latest happenings on Sesame Street…”Mimi! Did you know there is a number 9?”  We have some lovely memories.  I hope this recipe makes it to your next tea party!

Baking day circa 1993-94. Someone was in charge of sprinkles:)

This wonderful recipe I found in the booklet of directions and recipes which came with my Cuisinart food processor.  I made no changes except for the addition of vanilla extract.  The recipe is that perfect.  It does state milk chocolate chips may be used as well but I’d rather have a sharp chocolate presence so I’ll stick with semi-sweet chips.  If your food processor is another brand I’m pretty sure it will be just fine.  (But I DO adore my Cuisinart!)

Chocolate Chocolate Chip Zucchini Bread

  • Servings: one 9-inch loaf
  • Difficulty: easy
  • Print

  • 1 3/4 cups unbleached, all-purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of nutmeg (I used almost 1/2 teaspoon freshly grated)
  • 1 large zucchini (about 12 ounces)
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract (this is not part of the original recipe)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chocolate chips (I used semi-sweet)
  1. Pre-heat oven to 325°F.  Lightly coat a 9-inch loaf pan with cooking spray.  Reserve.
  2. Combine the flour, cocoa powder, espresso powder, cinnamon, salt, baking powder, baking soda and nutmeg in a medium bowl.  Reserve.
  3. Insert the shredding disc with the medium side facing up.  Shred zucchini.  Add to the bowl with the reserved dry ingredients.
  4. Put the sugar, eggs and oil into the large work bowl fitted with the large chopping blade.  Process on high for 30 seconds.  Add dry ingredients and pulse, to just combine, about 8 to 10 times.  Remove blade.  Fold in chocolate chips.  Pour batter into prepared loaf pan.
  5. Bake until a cake tester inserted into the center comes out clean, about 1 hour.
  6. Let cool in pan and serve warm if desired.

http://www.theirreverentkitchen.com

Olive Oil Cake at the Greek Table

The 2018 Saint Demetrios  Greek Festival is upon us and I couldn’t be more excited.  I am one of the thousands who love this church’s festival because of it’s authenticity…baked goods and Greek dishes prepared from old family recipes which over the years have been converted to feed the hordes of festival goers.  Whether in Crete, the mainland or the islands, these festival dishes are the foods you find in the Greek home.  The Greek table is a marvel regardless of lean times or times of ease and plenty.  Every time I’ve been to Greece, I’ve discovered new foods or a completely new spin on an old dish.  Of course, we all know feta cheese; briny and tangy sitting atop a Greek salad wearing a green and gold crown of locally grown oregano or still salty but now creamy tucked between several buttery sheets of shatteringly crisp filo dough married with spinach and sliced spring onion having been baked to perfection.  How surprised I was when I was introduced to a typical appetizer, Feta Psiti, which is baked feta cheese topped with a good shower of hot pepper flakes and local oregano then doused with a liberal splash of fruity Greek olive oil!  I had never had anything like that here in the States.  My husband’s Greek family looked on with amusement as I dove in with abandon scooping up the melted cheese with torn off chunks of hot, crunchy bread.  At another family gathering around the table, I thought I had found my new favorite food when my husband’s cousin served me Koukia, a gorgeous, creamy dish made from yellow split peas which have cooked down to a smooth, firm dip.  Considered a salad, this dish is topped with Greek olive oil, chopped red onion, and a good dusting of oregano and I’m more than happy to call this dinner.  My husband’s cousin was thrilled to have presented me with this humble yet unexpected treasure.  The Greek table is like that.  Always gathering one in, never shutting one out.  “Come!  Have coffee at my house and we’ll talk.  I baked a cake”,  is heard so often all through Greece.  When you hear that, you ought to take them up on the offer for Greek coffee and baked goods are beyond delicious and the Greek table is where you’ll hear all the good village gossip.  The following Greek olive oil cake is a recipe found throughout the country of Greece.  Each recipe is slightly different…some add Greek yoghurt, liquors, orange or lemon but all are lovely and will bring you to the Greek table.

Dense, moist and velvety, this cake is an unlikely wonder touched with tones of orange, lemon, almond, and of course, green, fruity olive oil.  Olive oil cake is a classic throughout Greece and once you have a taste you’ll know why.  Somehow it works…all the flavors sing in perfect harmony.  It’s a rather substantial cake so don’t be alarmed at the large amount of olive oil called for nor the fact that the batter will be rather runny.  It will be gorgeous.  And it’s a great do-ahead as the flavor improves the following day.  Kali orexi!

 

Greek Olive Oil Cake

  • Servings: 12-14
  • Difficulty: easy
  • Print

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 cups sugar
  • 1 1/2 cups extra virgin Greek olive oil, Trader Joe’s makes a decent one
  • 1 1/4 cups milk, I’ve used almond milk and the cake turned out fabulous
  • 1/4 cup lemon juice
  • 1/4 cup orange liquor
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 3/4 cup finely, finely chopped sliced almonds.  I use a mini-processor and pulse the nuts until they are small bits.

Glaze:

  • 1 cup confectioner’s sugar
  • 2 tablespoons extra virgin Greek olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • zest of one lime
  1. Pre-heat oven to 350°.  Butter an 11-inch cake pan and set aside.
  2. Into a medium-sized bowl sift the flour, baking powder, baking soda and salt.  Set aside.
  3. In a large bowl mix well the eggs, sugar, olive oil, milk, lemon juice, liquor, lemon and orange zest and almond bits.  Mix well until there are no lumps of sugar and the olive oil is completely incorporated.
  4. Mix the dry mixture into the wet mixture until well blended, pour  into the prepared pan and bake for 50 minutes.
  5. Allow to cool on a cooling rack.
  6. Run a knife around the edge of the cake and invert onto a plate.
  7. Allow to cool completely prior to icing the cake.  If the cake is to be served the following day, prepare and drizzle the glaze right before serving.

Glaze:

  1. Combine all ingredients except the lemon and lime zest in a small bowl and whisk until smooth
  2. Drizzle glaze over the cooled cake.
  3. Sprinkle with lemon and lime zest and serve.

http://www.theirreverentkitchen.com

 

 

Classic Vanilla Cupcakes with Whipped Cream Icing

Y’all.  These cupcakes have me crazy.  They are PERFECTION and the best to enjoy with a Hallmark Christmas movie.  I know… I know.  Sappy, schmaltzy and totally predictable Hallmark movies are sweet and romantic and what most girls want during the Christmas season.  Back to these cupcakes.  I hadn’t made them in eons and thought I’d bake a quick batch to put up here on the blog.  I had forgotten how dense and rich they are… almost like pound cake.  And this icing… any thoughts of sticking to a diet are rapidly going through the window.  I had to get them out of the house and my reach so I took them over to our neighbors who have twin boys in middle school.  They’re all skinny… let them be tempted!  Anyway, these cupcakes are wonderfully flexible in that a variety of flavorings may be added to the batter and also the icing to suit your mood and craving.  If extracts are added to the icing add them sparingly as they can be awfully strong.  For instance, I added 1/2 teaspoon of peppermint extract to the whipped cream whereas if I were making a vanilla icing I would have added 1 tablespoon.  So almond, peppermint, coconut and rum extracts are capped at 1/2 teaspoon.  That said, feel free to use up to 2 tablespoons of liqueur to flavor the cream.  Coffee, raspberry, Irish cream and orange are, singularly, heavenly additions.  And with so many vibrant and richly colored sprinkles, crystals and decorations on the market, (Home Goods is a treasure trove!), a girl can go crazy.  The paper baking cups and liners are also a way to transform your goodies to a higher level.  I keep my baking cups and liners in a designer bag on the top shelf of my closet and when I take it down and spread all those lovely boxes on my bed it’s like an Italian fashion show.  Oh, the colors and prints!  The next time you’re in a discount designer store take a leisurely stroll down the baking aisle and prepare to be enchanted.  Until then enjoy these goodies with the one you love and a sweet Christmas flick.

Classic Vanilla Cupcakes with Peppermint Whipped Cream Icing

Cupcakes

  • 4 large eggs, room temperature
  • 1/2 cup evaporated milk, whole milk will do but it’s not as rich
  • 1 tablespoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1 cup butter, softened but not melted
  1. Pre-heat oven to 350° and set baking cups on a baking sheet or line muffin tin with paper liners.  Set aside.
  2. In a medium size bowl combine eggs, milk, vanilla extract and mix well.  Set aside.
  3. In a large bowl combine flour, sugar, baking powder and salt. Mix until completely combined.
  4. Add the butter to the flour mixture and, using a hand-held mixer set on low, mix until the pieces of butter are no larger than baby peas.
  5. Add the egg mixture and mix on low for 30 seconds.  Scrape down the sides of the bowl and continue mixing on medium for 60 seconds.
  6. Fill each baking cup or paper liner 2/3 full.  I use an ice cream scoop that has been lightly sprayed with non-stick baking spray.
  7. Bake for 30-35 minutes or until golden on top and a cake tester inserted in the middle comes out clean.
  8. Cool completely on a cooling rack prior to icing.

Whipped Cream Icing

  • 1 cup heavy cream, chilled
  • 3 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract or 1/2 teaspoon peppermint, almond, rum or coconut extract or up to 2 tablespoons flavored liqueur
  1. In a medium size bowl add the confectioner’s sugar and place the beaters on top.  Place the bowl in the freezer for 5 minutes.
  2. Add the cream to the chilled bowl and whip on medium for 30 seconds.
  3. Change speed to high and whip until soft peaks form.
  4. Add extract or liqueur and continue whipping until the peaks are almost stiff.
  5. Use immediately or cover with plastic wrap and refrigerate up to 6 hours.  Whisk for a few seconds prior to using.
  6. This is also great over fresh, macerated berries.

http://www.theirreverentkitchen.com

Deep South Co-Cola Cake

This past weekend was the annual oratorical competition for the regional at Saint Demetrios church here in Fort Lauderdale.  Middle schoolers and high schoolers from Florida, Georgia, North Carolina, South Carolina, Louisiana, Tennessee, Alabama and Mississippi came for the weekend each hoping to take home the gold, a chance at the national competition to be held this June in Boston.  Although it is voluntary, “the oratorical” was a mandatory exercise for our son James; mean, demanding parents that we are.  But James did well.  Extremely well and, I have to say, the competition certainly honed James’ public speaking skills.  To this day he has no self-doubts, fears or hesitation taking a microphone and making a presentation in front of any one, no matter the number of people gathered.  Representing the southeast region, James competed the last three years of high school traveling to New Orleans, Knoxville and Clearwater.  It was in Clearwater, his senior year, that I met a girl who made such an impression on me.  We were drawn to each other like magnets and the more we talked the more we found in common with each other.  Her name was Harriet, born and raised in Rome, Georgia, a sassy, stunning Southern belle through and through.  At the Saturday night celebratory dinner in Clearwater, I invited the moms at our table for a late night drinking and gab fest in the lobby of the hotel where all of us were staying.  Any mom could join us the only caveat being was you had to wear your pajamas and bring your own hooch, every Southern girl’s dream.  The kids all knew each other, the Greek network is positively astounding, and had planned a midnight pool party.  Sippin’ and sassin’ in the lobby also allowed us to keep one eye on the kids.  It goes without saying, we had a blast!  All of us tried to outdo the others with tales of our husbands and children.  We screamed and cackled with laughter until tears came out of our eyes.  At some ungodly hour the bottles of booze were empty and we all stumbled back to our rooms but not before Harriet and I exchanged emails and cell numbers.  By then we were solid, blood sisters.  Back in our home towns we texted and emailed frequently, learning about each other and liking each other more and more.  She lived in Warren, Georgia, a rural town, with her husband and two hunky sons on a working farm.  They had a lake or stream where the boys brought home tons of freshly caught fish all neatly strung waiting for Harriet to fry ’em up.  Harriet’s role on the farm besides wife and mom was raising baby lambs.  All this was straight up my alley but this was the clincher…she, also, had a blog.  We gave each other shout outs on our posts, commiserated one with the other frustrations we encountered,  encouraged and  supported the habit of daily writing .  We shared intimacies only lifelong friends divulge.  Serious stuff.  And we laughed.  Boy, did we laugh.  Harriet had been published several times in different local publications, her forte being daily life in rural Georgia.  I recall one Thanksgiving article she wrote dealt with the most shameful fact that she, the only living Southern woman, could not, to save her life, make gravy.  She crept into the local Piggly Wiggly, surreptitiously grabbed a couple of jars of ready made gravy and casually ambled up to the check out line.  Her heart was pounding like a rabbit on crack as she looked around to see if anyone she knew had seen her.  Didn’t matter.  She knew she was dead meat…small town like Warren an’ all.  Sure enough, the jars wouldn’t scan.  The sweet check out girl took one look at them and asked, “Miz Jacobs, you shore you wont that gravy stuff in the jar?  Whah don’ chew jes make it?”  In spite of Harriet’s protests the check out girl reassured her saying, “Now don’t chew worry, Miz Jacobs, ah kin git that price fir ya.”  Harriet hissed, “No!  No!  Ah don’t wont it!  Stop!  It’s okay.  Ah don’t wont it.”  Too late.  BobbySue, the check out girl was on the microphone an’ you know what she was sayin’.  “Price check own aisle 4.  Ah don’ know wah, but Miz Jacobs wonts some a that store bought gravy an’ ah don tole ‘er is B-A-D, bad but she wonts it so could somebody puhleeze check the price?”  The manager replied on HIS microphone, “Miz Jacobs wonts that? Joo tell ‘er it ain’t as good as homemade?  Wale, okay…ah guess.  Tell ‘er tuh hang own an’ ahl check.”  Harriet and I howled with laughter.  “Oh, my stars! Whad joo do?”, I asked.  “Ah jes threw some money down, grabbed the gravy and ran.  I had to have gravy fer Thanksgiving!  My boys get hungry an’ wont all the fixin’s!”  Oh, my goodness, but that girl could tell a story.  Tragically, she died in the Fall of 2014 and I miss her terribly, as I would blood.  I still cry for her in the privacy of my bathroom, where I do my best crying.  I wasn’t able to attend the kid’s presentations at the oratorical competition yesterday.  Brings back too many memories.  But I made this cake.  An old-fashioned, Southern, country cake, sinfully sweet made in her honor.  Meanwhile, Harriet, I know you’re in heaven showin’ everybody just how Southern sassy’s done!

This is probably the sweetest cake I’ve EVER tasted!  Consequently, a little goes a long way.  All the recipes I have call for 2 cups of sugar.  I cut it back to 1 1/2 cups.  Also, most of the recipes list 1 1/2 cups of miniature marshmallows to be mixed into the batter.  I’m not a fan of marshmallows so, like Cracker Barrel, I chose to spread Marshmallow Fluff over the still hot out of the oven cake followed by a chocolate coca cola frosting.  Some recipes call for a scattering of toasted, chopped pecans either in the cake batter or on the icing and I happen to embrace this idea.  The savory pecans offset the wallop of sweetness each bite delivers.  It’s best to let the cake cool for a few hours prior to serving so that the icing can set.  Wrapped tightly with tin foil and left in the pan, this cake will keep for a good 3-4 days out of the refrigerator.

Deep South Co-Cola Cake

  • Servings: 15-20
  • Difficulty: easy
  • Print

  • 1/2 cup chopped pecans
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup Coke
  • 1/2 cup whole buttermilk
  • 2 eggs, well beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 7-ounce jar Marshmallow Fluff

Second icing:

  • 1/2 cup butter
  • 3 tablespoons cocoa
  • 6 tablespoons Coke
  • 4 cups confectioners sugar, sifted
  • 1 teaspoon vanilla extract
  1. Cover a 9×13 baking dish with non-stick cooking spray and set aside.
  2. Pre-heat oven to 350°.
  3. Toast chopped pecans in oven for 7-10 minutes and set aside.
  4. Pour flour and sugar in a medium size bowl and sift together.  Set aside.
  5. In a heavy bottom pot melt the butter then add the cocoa powder and Coke and bring to a boil stirring well.  Take off the heat.
  6. To the pot add the flour sugar mixture and stir well.
  7. Add the buttermilk, eggs, baking soda and vanilla extract mixing thoroughly until all ingredients are combined and the mixture is smooth.
  8. Pour into the prepared baking dish and bake for 30-35 minutes until the middle of the cake springs back when touched.
  9. Remove the cake from the oven and, using all the Marshmallow Fluff, immediately drop four or five dollops (the entire jar) on the top of the hot cake.
  10. With a spatula or the back of a spoon gently spread the Fluff taking cake not to tear the cake.
  11. While the cake and topping cool a bit, prepare the second icing.
  12. In a medium saucepan melt the butter and add the cocoa and Coke.  Stir until completely combined.
  13. Remove from the heat and add the confectioners sugar and vanilla extract to the pot.
  14. Mix until smooth and there are no lumps.
  15. Spoon the icing over the Marshmallow Fluff stirring the icing all the while.
  16. Allow the cake to cool at least 2-3 hours before serving to allow the cake and icings to set.

http://www.theirreverentkitchen.com

Southern Peanut Butter Cake Squares

Growing up here in Fort Lauderdale I was lucky enough to attend a grade school close to home, with all my friends from kindergarten, boasting a killer baking staff.  The East Side School cafeteria ladies didn’t open boxes when it came to cakes, pies and cookies for us kiddies.  No ma’am.  The predominantly black women who staffed the cafeteria were accomplished cooks and bakers who cranked out old school baked goods on a daily basis.  They were kind to all of us students and we in turn bowed down to them with reverence and respect because they were grown ups…you watch your p’s and q’s around grown ups.  These ladies were experts in the kitchen and coming from a home where Mama didn’t cook or bake I was highly appreciative and anticipated lunch every day knowing it would be far better than anything I would ever be served at home.  Do you recall the peanut butter cake you had in grade school?  The squares were heavy and thick in texture yet the cakes melted in your mouth leaving a certain salty sweet taste.  Oh, heaven.  Lately I’ve been craving that same salty sweet sensation and set about to have it.  I came up with this.  Alone in the house with two pans was virtual diet suicide.  I took four squares over to my friend Rob’s house.  He had fiddled with my father’s ancient bedside table lamp which wasn’t working.  At 94 years old Daddy really depends on that lamp for the inordinate amount of reading he does.  And after 5 minutes of fooling with it Rob had tightened it up, fine tuned the sockets and turned the on/off chains to a place where Dad could control the lamp with ease.  Make my Daddy happy, make me happy.  I made Rob take a bite of the cake and watched his reaction like a hawk.  His first words after clearing his palate of the dense stuff were, “I’m sorry Miz Whitcomb, but I don’t have my math homework cuz I didn’t do it!”  He was back in grade school and that’s what I wanted.  Old school peanut butter cake will take you back…and in a good way.

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This is a crazy simple cake recipe.  It’s best served with coffee or milk.  Iced water will do but coffee or milk are best.   When the cake smells done it probably is done.  I have light-colored baking sheets however if yours are dark keep an eye on them as they’ll bake your cake much faster.  It’s a thin cake, not big and puffy and you don’t want it to burn.  When preparing the icing you must stir continuously.  I can’t stress that enough.  Peanut butter scorches easily.   But if you use a whisk and keep stirring until smooth you will be rewarded with a trip back in time.  When you serve this to your children or grandchildren you can regale them with stories of how you had to walk 10 miles uphill BOTH WAYS to school.  Enjoy!

Southern Peanut Butter Squares

  • Servings: 24 squares
  • Difficulty: easy
  • Print

Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups smooth peanut butter
  • 3/4 cup butter (12 tablespoons)
  • 1/2 cup water
  • 1/2 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract

Icing:

  • 1/2 cup peanut butter
  • 1/2 cup whole milk
  • 4 tablespoons butter
  • 4 cups confectioners sugars
  1. Pre-heat oven to 400°.  Set aside a standard 12’X17″ light-colored baking sheet with a lip or 2 12″X9″ light colored baking sheets each with a lip.
  2. In a large bowl mix the flour, sugar, baking soda and salt.  Set aside.
  3. In a medium saucepan combine peanut butter, butter, water and whisk over medium heat until completely combined.
  4. Remove from heat and whisk in milk, eggs and vanilla extract.
  5. Pour the peanut butter mixture over the flour mixture in the large bowl and stir until all ingredients are thoroughly mixed.
  6. Pour into baking sheet/ sheets and bake 18-20 minutes or until the sides of the cake pull away from the pan.  If using dark-colored baking sheets test for doneness at 15 minutes.
  7.   Remove cake from oven and cool on cooling rack, make the icing as the cake cools.

Icing:

  1. In a medium saucepan over medium heat combine peanut butter, milk and butter and whisk until all ingredients have dissolved and are combined.
  2. Add confectioners sugar and continue whisking until completely smooth.
  3. Remove from heat and pour over cake.
  4. Allow icing to set, about 30 minutes.
  5. Cut into 3″X3″ squares and serve.

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