Until I moved away from my grandmother, I would make it a point to surprise her with not only a complete dinner, but also a nice dessert. Every year, I would come up with a new dessert to treat the woman who raised me and it had to be good =) This was one of her favorites and she asked for it this year as well. One great thing about this dessert is how light it is!
- 1 package (18-1/4 ounces) lemon cake mix
- 2 eggs
- 1 egg white
- 1-1/4 cups water
- 1/4 cup unsweetened applesauce
- 2 cups confectioners’ sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 to 3 tablespoons fat-free milk
- 1/2 cup 100% raspberry spreadable fruit
- Combine the cake mix, eggs, egg white, water and applesauce then beat on low speed for around 30 seconds. Turn the mixer on medium and beat for 2 minutes. Pour into two 9 inch round baking pans coated with cooking spray and lined with a parchment round of the same size.
- Bake at 350 degrees for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans to cool completely.
- For frosting, beat first four frosting ingredients until smooth. Then beat in enough milk to reach a thick, but spreadable consistency.
- Place one cake layer on a serving plate and spread with the spreadable fruit. Put the second layer on top of the first, making sure to line it up and frost top of cake.
- **For a nice garnish, candy some lemon peel, sugar some raspberries and pile on the top of the frosting.**
**Photo is the property of Taste of Home I don’t own the rights to this photo**
It is officially Caruthers Fair time. And anyone who goes to the Caruthers Fair knows just how important the funnel cake booth is! Funnel cake is a fair-time tradition for more than just Caruther-ians. The aroma of the fried batter brings back nostalgic memories for anyone who gets a waft of it up there nose. Below is a funnel cake recipe I am partial to. I hope you enjoy it too!
8 cups vegetable oil for frying
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup confectioners’ sugar
In a deep-fryer, or heavy skillet, heat oil to 375 degrees. In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth. While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.
**You can also serve with a fruit syrup/fresh fruit such as strawberries or blueberries! **
Yes, it is a mouthful, but come on! Doesn’t it sound like a delicious mouthful?! I “borrowed” this recipe from Martha Stewart and let me tell you… DELICIOUS! There is something amazing about pairing sweet potatoes with an alcohol like bourbon that makes them to die for. And that is coming from a woman who HATES sweet potatoes! Anywho, this recipe was so good, I didn’t change anything about it. Aaannddd I hope you enjoy!
1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
Bourbon Syrup (Recipe on the bottom of this post)
Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
1 cup sugar
1/2 teaspoon pure vanilla extract
1 teaspoon unsalted butter
2 tablespoons bourbon
In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.
Now, as a professional pastry chef, it is hard for me to post a recipe using a boxed cake mix recipe on my blog. But this recipe is delicious! You are more than welcome to substitute a regular cake from scratch but you will have to adjust the amount of frosting in it.
These cake balls can be put on a stick to create the ever popular cake pops too! I also recommend tempering your own chocolate instead of using candy bark but only if you are good at tempering.
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
For some reason, I have been in a strawberry mood. For mmy man’s birthday, I made him a strawberry cake (boxed mix due to lack of funds for fresh ingredients) and since then, all I’ve wanted is strawberries. I came a cross this recipe while trying to add some texture to a delicious cake. I hope you enjoy it!
2 (10 ounces each) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Drain thawed strawberries, reserving syrup; set aside. In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.
Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.
Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.
Bake at 350° for 30 to 35 minutes.
In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.
Today is National Sponge Cake day and in honor of that, I am posting my favorite lemon sponge cake recipe!
-1 cup sugar
-2 tablespoons fresh lemon juice
-zest from 1 lemon
-1 cup all purpose flour
-1/4 teaspoon salt
-1/2 cup chopped pecans or walnuts
Preheat oven to 325°F. Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites. Cut in sifted flour and salt, add nuts, and remaining egg whites. Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
I know what you are all thinking… Sauerkraut in a cupcake? Sauerkraut in ANYTHING?! I was just as hesitent as the rest of you when I frist heard about this. I mean, how would sauerkraut make anything sweet taste good? The truth is, sauerkraut has been in baked goods for years. According to my Gramma, her great gramma had a recipe for a sauerkraut cake that the president at the time tasted and fell in love with (don’t know which one, nor do I know if it is true or just a story). This recipe is for a chocolate cupcake enhanced with sauerkraut. The finished product is to die for. I can guarentee you will crave these all the time once you try them!
-2/3 cup sauerkraut
-2/3 cup unsalted butter, room temperature
-1 cup sugar
-3 large eggs
-1 teaspoon vanilla
-2 1/4 cups cake flour
-1/2 cup Dutch-processed unsweetened cocoa powder
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 cup water
-1 cup mini chocolate chips
Rinse and drain the sauerkraut, then run through the food processor to make fine. Cream the butter and sugar til light and fluffy, add the eggs and vanilla and beat till well incorporated. Beat in the sauerkraut. In a medium bowl, fluff the dry ingredients. Add to the batter in thirds, adding the water between additions and beating only lightly each time. With a wooden spoon, stir in the chocolate chips.
Fill muffin tins with cupcake liners and fill with batter using two spoons, one to scoop, one to scrape. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes and remove from pan. Let cool completely before icing.
-3 tablespoons butter
-3 tablespoons cream cheese
-1 1/2 tablespoons Dutch-processes unsweetened cocoa powder
-1 1/2 cups powdered sugar
-1 tablespoon cream
With a mixer, combine all but the milk until smooth. Add milk by the teaspoon to reach desired consistency. Spread over cupcakes or put into a piping bag with a star tip and pipe the icing on. Decorate with chocolate sprinkles, candied sauerkraut, anything you like!