My 4 Favorite Cakes

Whether it’s after a lovely meal or with tea in the afternoon with friends, sharing something sumptuous and sweet together can be a highlight of the day.  Here are several recipes of my favorite cookies, cakes, brownies and other desserts that you will enjoy.

Mocha Mousse Cheesecake

Yes, it is as rich and delicious as it sounds.  Very decadent, this mocha mousse cheesecake is a dense combination of coffee and chocolate and cream cheese on a chocolate chip cookie crust.  The preparation time for cheesecakes are a bit lengthier than other desserts, which makes this dessert choice all the more worthy of special occasions.  (Thanks to Mrs. Fields for this fabulous recipe!)

Preheat oven to 350 degrees

Prepare the chocolate chip cookie crust:
Grind 1 cup of chocolate chip cookies into fine crumbs. 
Add 2 Tablespoons of melted butter; blend until smooth.
Press crust into the bottom of a 9” spring-form pan and refrigerate while preparing the mousse.

Prepare the mocha mousse filling:
In a large mixing bowl, beat 3x 8 ounce packages of softened cream cheese until very smooth.
Add ½ cup white sugar, ½ cup brown sugar and 1 cup of sour cream and blend thoroughly.
Add 3 large eggs and beat until mixture is smooth.
Add 1 ¼ cups of melted semi-sweet chocolate chips, ½ cup of freshly brewed coffee and 1 Tablespoon of vanilla and blend until smooth.

Pour filling into prepared pan and bake for 50-60 minutes.

After this, turn off the oven and crack open the oven door about 1 inch.  Leave the cheesecake in the oven for another hour to set.  Then remove from oven and let cool to room temperature.

Prepare the chocolate glaze:
In a saucepan, melt ¾ cup chocolate chips and ¼ cup of butter over low heat, stirring until smooth. 
Pour glaze over the top of the cooled cheesecake and smooth over with a spatula.

Refrigerate 3 to 4 hours or until firm.

Slice, serve and enjoy!  Keep any leftovers covered and refrigerated.

Hot Fudge Pudding Cake

I love chocolate.  Let me state that again so that you can clearly understand me: I LOVE CHOCOLATE!  I especially love chocolate that is warm and gooey, like hot fudge, or stove-made pudding.  If you are at all like me and love chocolate, or know of any chocolate lovers, make this recipe; it is the Bomb!

(Thanks to Hershey’s for this recipe)

Preheat oven to 350 degrees

Prepare chocolate cake batter:

In a large bowl, stir together:

·         ¾ cup white sugar

·         1 cup flour

·         3 Tablespoons cocoa powder

·         2 teaspoons baking powder

·         ¼ teaspoon salt

Add, while stirring:

·         ½ cup milk

·         1/3 cup of melted butter

·         1 ½ teaspoons vanilla extract

Pour batter into an 8 or 9 inch baking pan.

Prepare dry topping:

Stir together:

·         ½ cup white sugar

·         ½ cup packed light brown sugar

·         4 Tablespoons cocoa powder  

 

Sprinkle topping mixture evenly over the cake batter.

Pour 1 ¼ cups hot water over the top of the topping and batter. 

DO NOT STIR

Bake for 35-40 minutes or until center is nearly set. 

Cool for 15 minutes.

Spoon warm dessert into dishes and watch as the hot chocolate sauce from the bottom of the pan can be spooned over the top of the chocolate cake.  It’s like magic!  Add a dollop of freshly whipped cream and voila!  Perfection!

Carrot Cake with Pecans

This is the recipe I used to bake my daughter’s very first birthday cake.  This carrot cake is quite moist and fairly heavy.  Using copious cups of shredded carrots and plenty of pecan pieces, this cake has some healthier attributes than many other dessert cakes (it’s also loaded with lots of sugar and fat from the real butter and cream cheese icing, but that’s what makes it taste so good)!

Preheat oven to 350 degrees

Prepare carrot cake batter:

·         Mix together 2 cups sugar and 1 ½ cups vegetable oil  

·         Beat in 4 eggs, one at a time

First sift together these dry ingredients, then add to wet mixture:

Prior to icing, cooling carrot cakes completely is key

·         2 cups flour

·         2 teaspoons baking soda

·         2 teaspoons baking powder

·         2 teaspoons cinnamon

·         Dash salt

Mix in 3 cups of grated carrots and 1 cup of pecan pieces

Pour batter into lightly greased and floured pan(s) and bake for 30- 40 minutes.

You can make one 13” x 9” cake, or two 9” round cakes, staked and layered with icing.  I usually opt for making the second, layering the cakes, if I have the time.  The cream cheese icing between the layers of cake help to keep it especially moist.  

TIP:  After removing cakes from round pans and cooling completely, gently slice the top of the cake to a flat plane if it has risen while baking into an arch.  Evening the cakes will help steady the layers.

Cream Cheese Icing

Plastic sandwich bags can be used for icing-
Cut the tiniest hole in the tip
for fine, colorful lines.

Beat together until smooth:

·         1 package softened cream cheese

·         1 stick softened butter

·         1 8 oz package confectioners’ sugar

·         1 tsp vanilla
Splash of milk

Spread icing carefully over cake and lightly between layers after cake is completely cooled.  Keep covered while storing.

TIP: For an extra dash of flair, try separating some cream cheese icing and mix some with orange and some with green food coloring to make decorative icing carrots on the top of your carrot cake.

 

 

Italian Cream Cake

Italian Cream Cake

High power mixer- great for whipping egg whites!

This is my Nana’s recipe and I treasure sharing it with you.  Full of coconut and pecans, this buttermilk cake is truly spectacular and always a rave success when I serve it.  Somewhat involved, take time to make this cake with love.

Preheat oven to 350 degrees

Prepare cake batter

Cream together:

·         ½ c shortening

·         1 cup butter

·         2 cups sugar

Add 5 egg yolks, one at a time, while mixing

In a separate bowl, mix together dry ingredients:

·         1 teaspoon baking soda

·         2 cups flour

·         ½ teaspoon salt

Add dry ingredients along with 1 cup buttermilk while mixing

Stir in 2 cups of coconut and 1 teaspoon of vanilla

fold in whipped egg whites carefully

Gently fold in 5 stiffly beaten egg whites

Bake in 3 greased and floured 8” round pans for 25-30 minutes.

Frosting

·         1 stick butter, softened

·         1 8oz package of cream cheese, softened

·         1 teaspoon vanilla

·         1 cup pecans

·         1 lb box of powdered sugar

Mix well and spread on completely cooled cake, including between layers.

Store covered (if there is any left over!)